Coconut Chicken - Cooking Chicken In green Coconut In My Village - Healthy Chilli Chicken Recipes.
Egg Curry With Spring Onions Curry -Gudlu Ullikadala Koora.
Chicken Haleem Ingredients: Chicken 750 g Kabab chini 2 g Shahi jeera 2 g Cardamom 8 no Cinnnamon sticks, 2 inch Pepper corns 3 g Cloves 2g Cumin seeds 4g Sesame seeds 3g Moong daal 1 ts Urad daal 1 ts Masoor daal 1 ts Chana daal 1ts Almonds 6 n Oats ¼ cup Dalia (broken wheat) ½ cup Ghee ½ cup Green chilly 5 n Rose petals ¼ cup Onion chopped ½ cup Ginger garlic paste 1 tb Milk 1 cup Salt Fried onions ½ cup Curd (optional) 2 tb Coriander chopped ½ b Mint chopped ½ b Directions: Take a bowl add kabab chini, shahi jeera, green cardamom, cinnamon sticks, pepper corns, cumin seeds, moong daal, urad daal, masoor daal, chana daal, almonds, oats, broken wheat, mix this all together put it into the blender and make a powder. Heat ghee in a pressure cooker, add ginger garlic paste, sauté it and add chicken pieces, add chicken stock, mix it well, add fried onions, rose petals, curd, green chilly, chopped coriander, chopped mint, salt and add prepared powder, mix it well and put the lid on and let it cook for 2 whistles in a high flame and reduce the flame and cook it for 40 minutes in a slow flame. Then take potato masher and mash it like a paste, add ghee, mix it and switch off the flame and add lime juice, mix it well.
Hyderabadi Haleem - Home made ingredients Mutton with bone 1000 g Wheat 250 g barley 100 g chanadaal 100 g split moong daal 100 g red lentil 100 g rose petals ½ cup cardamom 10 g cinnamon sticks (2 inch) 2 n cloves 10 g pepper corns 10 g kabob chini 10 g cumin seeds 1 ts shahi jeera 1 ts sesame seeds 1 ts ginger garlic paste 75 g turmeric ¼ ts onions 200 g salt to taste green chilly 3 n ghee ½ cup Directions: heat a pan add 1 tbs of ghee add whole spice, add shahi jeera, cumin seeds, dry roast them and add chana daal, moong daal, masoor daal, barley, wheat, sesame seeds, roast this and let it cool down then put them into the blender and add dry rose petals and blend this like a coarse powder. heat ghee in a pressure cooker, add half of the whole garam masala saute it and add chopped onions, salt, saute it and add ginger garlic paste,cook this till raw flavor is gone, add green chilly , then add mutton, mix this and saute this for few minutes and add water to cover the meat and put the lid on top of the pressure cooker,and 1 whistle out then cook this in a slow flame for 1 hour. take another pressure cooker in this add prepared coarse powder and add enough water, put the lide on and 1 whistle out then simmer the flame and cook this for 30 minutes, add more water after you open the pressure cooker, and cook the lentils till they are cooked mashed after that take potato masher and mash the lentil mixture . take another vessels and add cooked mutton then add lentil mixture mash it once and take out the big bones and cook this for few minutes then check the consistency, more thick you can add some water then cook it for few minutes.
Brinjal with Prawn Curry Vankaya Pachhi Royyala Koora.
For frying the chicken: 1. Boneless chicken cut into bite size cubes – 400 grams 2. All purpose flour: 1tbsp 3. Rice flour: 1 tablespoon 4. Corn flour: 1 tbsp 5. 1 egg 6. 1/2 tbsp red chili powder 7. 1/4 tsp pepper powder 8. 1/2 tbsp ginger garlic paste For masala 1. Mustard seeds 1/4 tsp 2. 2-3 red chilies 3. 2 slited green chilies 4. 10 – 12 curry leaves 5. Yogurt 1/2 cup 6. Lemon juice 1 tablespoon 7. 1/2 tbsp red chili powder 8. 1/2 tbsp ginger garlic paste 9. 1/2 cup of water 10. Oil 4 tablespoon Method: 1. Fry the chicken: 2. Take a medium bowl and add all the ingredients from “fry the chicken” ingredients and mix them well. Egg works excellent to bind the chicken here. It makes the chicken fry moist and juicy inside and crisp outside. 3. Heat enough oil in a pan. Once the oil is hot drop the chicken pieces one by one. Turn the pieces when one side is done. This way fry all the chicken pieces until golden brown. Once they are fried well, keep them on paper towel. Gravy: 1. Heat 4 tbsp oil in a pan. 2. When the oil is hot, add mustard seeds, red chilies, slited green chilies. Allow them to crackle. Add curry leaves and quickly cover the pan as it splatters a lot and hurt your skin. Also turn off the heat. 3. In the meantime take a bowl. Add yogurt, ginger garlic paste, red chili powder, turmeric powder, salt, pepper powder and red food color- it is optional . Whisk well and it is ready to go in. Make sure that the flame is on before putting the mixture. 4. stir and cook until you see the entire masala starts leaving oil from the sides. Then add fried chicken pieces and keep tossing slowly without breaking them into smaller pieces. When you see that all the masala absorbed by the chicken and you are left with almost dry chicken pieces, add some cilantro and lemon juice. A gentle toss and take out from the flame.
Ingredients 1. For the Chicken Fries : 2. Boneless chicken breasts or thigh 1/2 lb. cut into bite size pieces 3. Egg - 1 4. Ginger & garlic paste - 1 tablespoon 5. Salt & pepper as per taste 6. Corn flour - 1/2 cup 7. Pinch of baking powder 8. Soya Sauce - 2 tablespoons 9. Vegetable oil for deep frying 10. For Manchurian Sauce: 11. Chicken stock - 2 cups 12. Coriander leaves chopped - 1/2 cup 13. Soya sauce - 2 tablespoons 14. Chili garlic sauce - 2 tablespoons 15. Green Chilies chopped - 4 to 5 16. Crushed black pepper - 1/2 teaspoon 17. Chopped spring onion 1/2 cup 18. Ajinomoto 1 teaspoon 19. Corn flour - 2 tablespoons dissolved in 1/4 cup of water 20. Sugar - 1/2 teaspoon 21. Ginger & garlic chopped - 1 tablespoon Prepare 1. Make a batter of egg, corn flour, baking powder, salt, pepper, soya sauce & ginger garlic paste and add the chicken pieces to it and keep the mixture for 1hr. 2. After 1hr heat oil in a frying pan and deep fry the marinated chicken pieces till golden brown and keep aside. 3. Making the Manchurian Sauce : 4. Now heat 2 tablespoon of oil in a pan and add the chopped ginger ,garlic, chili and fry till they lightly change color. 5. Now add the chopped spring onion and sauté and add chopped coriander and fry for a min. Reduce heat and add soya sauce, chicken stock, sugar, salt, pepper, ajinomoto and bring it to boil. 6. Now add the corn flour mixed water and cook for 2-3 minutes. Add the fried chicken and chopped spring onion & cook for 1-2 minutes and serve hot.
Chicken sandwich Ingredients Cooked Chicken - 250 gms Brown Bread Onion - 2 chopped Green Capsicum - 1 chopped A few cloves of Garlic chopped Pepper - 2 tsp Salt to taste Italian seasoning - 1 tsp Olive oil - 2 tsp A few Coriander leaves chopped Mayonnaise - 1/2 cup
Chilli Chicken Ingredients To Marinate Boneless Chicken -1/2 kg Ginger & garlic paste - 2 tsp Juice of 2 lemon Salt to taste Egg - 1 To fry the Chicken Oil for frying All purpose flour - 1 cup Corn flour - 1 tbsp To make sauce Sesame oil - 1 tbsp Chopped Garlic - 1 tbsp Ginger - 1 tsp Green chilli - 1 Spring onion - 1 bunch Vinegar - 1 tbsp Soy sauce - 1 tbsp Chilli sauce - 1 tbsp Tomato ketchup - 3 tbsp Chicken stock - 1 cup Method: 1. Marinate the boneless chicken with, ginger & garlic paste, lemon juice, salt & mix it. Let the chicken sit it for about 15 minutes. 2. After about 15 minutes add the beaten egg & mix it. Let the chicken sit for another 15 minutes. 3. Pour enough oil for frying. Mix the all purpose flour(maida) & corn flour. Coat the chicken pieces in flour & gently drop in the oil. Keep the fried chicken separately. 4. Now we will prepare sauce for a chilli chicken. In a kadai add sesame oil, garlic, ginger, green chilli, spring onion, vinegar, soy sauce, chilli sauce & tomato ketchup. After a minute add chicken stock. If you feel the stock is watery or thin, add a little corn flour mix it with water & add in to the sauce. 5. Once the sauce thicken add the fried chicken pieces & mix it well. Let the sauce coat the chicken pieces. Add the spring onion sto
Andhra Mango Mutton curry Ingredients To cook mutton Boneless Mutton - 1 kg Turmeric powder - 1 tsp Ginger & garlic paste - 2 tsp Chilli powder - 2 tsp Onion - 1 Salt to taste Water To cook Mango Raw Mango - 2 Chilli powder - 1 tsp Salt to taste Water Oil - 2 tbsp Cinnamon Cloves Cardamom Onion - 2 finely chopped Green chilli - 2 sliced Salt to taste Method: 1. First step cook the boneless Mutton with Turmeric powder, Ginger & garlic paste, Chilli powder, Onion, Salt, Water & pressure cook it for 5 to 6 whistles. 2. Second step cook the raw Mango with Chilli powder, Salt, Water mix it, close the pan let it cook for 5 minutes. 3. Final step in a wide pan add oil, Cinnamon, Cloves, Cardamom, Onion, Green chilli, Green chilli & saute it until the onion turns brown color. 4. Once onion turned brown add the cooked mutton, let the gravy thicken. 5. Add Mango to the mutton gravy, check for seasoning & add salt. Once gravy is thickened turn off the stove & serve it.
Make fried Chicken in 15 minutes Ingredients Boneless Chicken - 250 gms Ginger paste - 1 tsp Garlic paste - 1 tsp Green chilli paste - 1 tsp Turmeric powder - 1/4 tsp Cumin powder - 1 tsp Coriander powder - 1 tsp Garam masala powder - 1/2 tsp Salt to taste Vinegar - 1 tbsp Egg - 1 Maida - 3 tbsp Oil for frying Method: 1. Marinate the chicken with Ginger paste, Garlic paste, Green chilli paste, Turmeric powder, Cumin powder, Coriander powder, Garam masala powder, Salt, Vinegar & mix it well. 2. Marinate the Chicken for about 2 hours. 3. Add egg, maida to the marinated chicken & mix it well. 4. Fry the chicken pieces in hot oil. Your chicken will cook in 15 minutes.
Ingredients To Marinate Chicken Boneless Chicken - 500 gms Garlic paste - 2 tsp Ginger paste - 2 tsp Chilli powder - 1 1/2 tsp Turmeric powder - 1/2 tsp Cumin powder - 2 tsp Coriander powder - 2 tsp Salt to taste Vinegar - 2 tbsp Butter - 3 tbsp A few Clove Cumin seeds Onion - 2 finely chopped Tomato puree Kashmiri Red chilli powder - 1 1/2 tsp Cumin powder - 2 tsp Sugar - 1 tsp Dollop of Butter Green chilli Fresh cream - 1 tsp Method: 1. Marinate the chicken with Garlic paste, Ginger paste, Chilli powder, Turmeric powder, Cumin powder, Coriander powder, Salt, Vinegar & mix it well. 2. Marinate the Chicken for about 3 to 4 hours or over night. 3. Add 3 tbsp butter to the pot, add Clove, Cumin seeds, Onion. Saute the onion until its get golden brown color. 4. Add the Marinated chicken to the onion & add tomato puree, mix it well. And add Kashmiri Red chilli powder, Cumin powder, Sugar & mix till the tomato puree gets thicken. 5. Once it thicken add Sugar mix it. Finally with Dollop of Butter & mix it. 6. Garnish it with Green chilli & Fresh cream.
Ingredients: • 800 gm or a whole chicken • 400 gm yogurt • 3 onions sliced • 2 tomatoes cut finely For masala: • 2-3 bay leaves • 3 heaped tbsp of ginger-garlic paste • 2 tsp kalonji or blackseeds • 3 heaped tbsp saunf or fennel seeds • 2 tsp methi seeds or fenugreek • 2-3 cut red chillies • 1 ½ tsp salt • 1 ½ tsp red chilli powder • 2 tbsp ghee or clarified butter
A super useful spice with a global appeal, Kalimirch or black pepper was used in ancient times as money to pay for a variety of stuff. In this video, Seema tells you the recipe for Kalimirch chicken. Ingredients: 1 whole chicken cut into pieces 1 large onion diced into pieces Coriander leaves for garnish Lime juice of 2 lemons 3 tbsp of garlic ginger paste Oil 1 ½ - 2 tbsp of freshly ground black pepper Salt to taste 1 tsp garam masala
this is kind of restaurant style of preperation of birtani they wont do dum process they cook chicken saperatly with same masalas which we use for biryani and rice will be cooked saperatly if the ordre comes they mex rice and chicken togeather and serve because the same rice can also used for vegetarins. Chicken 1500 kg Basmati rice 500g Bay leaf 3 n Star anise 3 n Cinnamon sticks 2 n Cloves 4 n Cardamom 6 n Shahi jeera 1 ts Lichen (kalpasi) 1ts Pepper corn 6 n Mace 2 n Golden fried onions 150 g Red chilly powder 2 tb Coriander powder 1 tb Cumin powder 1 ts Ginger garlic paste 1 tbs Salt Turmeric Yogurt 1 cup Coriander chopped 1 b Mint chopped 1 b Green chilly 5 n Oil ½ cup Lime juice 2tb First make a powder of all the spices, Take a bowl add chicken pieces and add made masala, chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and put it in the refrigerator over night, Heat water in a vessel and let it come to a boil add oil, salt, Shahi jeera, bay leaf and add basmati rice (soak the rice 1 hour) cook the rice till 70 %, add layer of chicken marinate and then this layer of rice. Sprinkle fried onions, and add dissolved saffron strands in milk , then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum. First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 min and switch off the flame. After 40 minutes this is ready for opening the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.
1 kG Chicken Tomato 2 medium Sized 1 Large Onion Chopped 1 Green Chilly as per taste For Masala 1/4TAblespoon Tumeric Powder Red Chilli Powder as per taste(Kasmeri Chilli Powder) 1 TAblespoon Coriander Powder Coriander Leaves for tatse 1 1/2tablespoon Ginger/Garlic Paste Garaam Masala 1/2 tablespoon Fennel Seeds 1/2 Tablespoon Black Pepper 1 big Peice of Cinmon Stick 2 Star Anise 6 Cloves 8 Elachi
1 Kg Chicken Garam Masala 2 table spoon Coriander Powder 1/2 tablespoon Cumin Seed 1/2 teaspoon Fennel Seed 1/2 teaspoon Black Pepper 1 Bid Cinimon Stick 12 elachi 1 Star Anise 7 cloves For MArination Garam Masala 3/4(that we made) 3 Tablespoon Yougurt 2 Tablespoon Ginger Garlic Paste For Curry Masala 1 big chopped Onion green chilli Coriander Leaves 1/2 table spoon Mustard At the end of making the curry add the rest of the Graam MAsala
Ingredients: 2= cup Milk lukewarm 2= big boneless/skinless Chicken Breasts 2= TBSP Yeast / 1= TSP Sugar 1= TSP Baking Powder / 1= TSP Salt 6= cup AP Flour ¼= cup Olive Oil (6 TBSP) 2= Eggs (Optional) Bell Pepper/Onion/Mushroom/Olives Pizza Sauce and Mozzarella and Pepper Jack Cheese Bake @450°F for 10 minutes