Chicken Recipes – Kadai Chicken – Boneless

Mom's Chicken Curry

Kadai Chicken – Origin

Chicken Recipes – Kadai Chicken – In my view, it is originated from India.The chicken curry prepared in the utensil name called kadai (in tamil) becomes kadai chicken.In Pakistan and Bangladesh the simillar recipe called as karahi chicken, gosht karahi, Kadhai chicken and so on.

Kadai Chicken – Spices and cooking method

Chicken Recipes – Kadai Chicken – The cooking method is based on South Indian cuisines. Usually the kadai chicken prepared using boneless chicken. I have done two methods, kadai chicken with bone and kadai chicken with boneless.you can watch these recipes in my site.This is my version of cooking, in the first part marinated chicken pieces cooked with onion tomato, ginger garlic gravy with the basic spices(fresh powder or dry roasted) in a medium cooking process. The second part of the recipe includes sesame oil and crushed peppercorns added to the curry and cooked in the slow process till the gravy is thick. it makes the chicken very juicy, tender and well coated with spices.The texture and taste of the recipe is great. In Tamil Nadu, rice can be added at the end in the kadai and called as a kadai rice that everyone loves it.

Kadai Chicken – Nutritional health benefits

Chicken Recipes – Kadai Chicken – Chicken is known to be an excellent source of protein.These low-fat proteins helps in losing weight quickly.It contains phosphorus and calcium which helps in strengthening our teeth and bones. It contains Vitamin B6 that lowers your homocysteine level, and keeps heart healthy. It has minerals that strengthens your immune system.chicken is rich in selenium.Chicken is rich in vitamin B3 (Niacin), a vitamin that is essential for cancer protection.Eating chicken will keep energy levels high while metabolism-burning calories can manage to keep you at a healthy weight.Onion, tomato ,ginger,garlic, peppercorns, cumin, curry leaves have more medicinal properties and good for health.

Kadai Chicken – Serving method

Chicken Recipes – Kadai Chicken – is perfect dish for lunch or dinner. Kadai Chicken served as a main course for family gatherings, friends, parties or Sunday meal. This excellent dish can go well with rice, biryani, roti, naan, paratha, phulka, idli or dosa. Kadai Chicken is must try dish that anyone can do at any time. Try it.


Ingredients

Boneless Chicken -1kg
Turmeric powder-1 tsp
Salt to taste
Lemon-1 small
Sesame Oil

For the Tempering / Tadka:

Cardamoms-2
Cloves-4
Cinnamon bark-3 pieces
Curry leaves-2 spring
Fennel seeds-1/2 tsp

For the Sauté:

Onions-2 medium
Green chillies-2 medium
Garlic paste-1tsp
Ginger paste-1tsp
Tomatoes- 2 medium

Spices Used

Red chillies-3
Coriander seeds-2tbsp
Peppercorns -1/2tbsp
Cumin-1/2tsp
Cinnamon-2
Cloves-4
Cardamom-2
Curry leaves-2 sprig

Garnishing

Fresh Coriander — 1/3 bunches


Preparation method:

  1. Dry roast the spices(except peppercorns) and make a fine powder and keep aside.
  2. Marinate the chicken pieces with turmeric ,salt and lemon juice for 15 mins.
  3. Heat oil in a pan, add cloves, cinnamon, cardamom, fennel seeds and curry leaves.
  4. Add chopped onions and green chillies and sauté it
  5. Add ginger garlic paste and fry it.
  6. Add tomatoes and the curry powder with turmeric and the salt.
  7. Allow it to cook for few mins in a medium flame.
  8. When the oil floats on the top, add the chicken pieces and mix it well
  9. Cover it and cook it for the 5 mins in a medium flame.
  10. Add water and cook it for 7 mins in a medium flame.
  11. When the chicken is cooked sprinkle sesame oil and crushed peppercorns add it to the chicken curry and mix it well.
  12. Cook it in a slow flame for 7 mins.
  13. Garnish with fresh coriander leaves and serve it hot with rice or roti.

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Al Kabsa – Arabian Chicken Biryani Recipe

Al Kabsa - Arabian Chicken Biryani Recipe

Al Kabsa – Arabian Chicken Biryani Recipe

Al Kabsa –  Origin

Al Kabsa – Arabian Chicken Biryani Recipe is served mostly in Saudi Arabia,where it is commonly regarded as a national dish. Al Kabsa, though, is believed to be indigenous to Yemen and in places like Qatar, the United Arab Emirates, Bahrain, Iraq and Kuwait this dish is very popular.

Al Kabsa – Spices Used

Al Kabsa – Arabian Chicken Biryani Recipe dishes are mainly made from a mixture of spices, basmati rice, meat and vegetables. There are many kinds of Al kabsa and each kind has a uniqueness about it. Garnish can be made with nuts,lemon,egg and cilantro.The spices used in Al kabsa are black pepper, cloves, cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg.You can add chili powder, coriander powder and cumin powder to give richness to taste according to the individual preference.The main ingredient that accompanies the spices is the meat, such as chicken, goat, lamb, camel, or sometimes beef, fish, and shrimp.

In chicken machbus,usually a whole chicken is used. For Al Kabsa – Arabian chicken biryani recipe, I prefer big pieces of chicken rather than the whole chicken. The spices, rice and meat may be augmented with almonds, pine nuts, onions and sultanas. I have done with little variations according to my taste which is something like an arabian chicken biryani recipe.

Al Kabsa – Cooking Method

Al Kabsa – Arabian Chicken Biryani Recipe meat can be cooked in various ways. A popular way of preparing meat is called mandi. This is an ancient technique, whereby meat is barbecued in a deep hole in the ground that is covered while the meat cooks. Another way of preparing and serving meat for kabsa is mathbi, where seasoned meat is grilled on flat stones that are placed on top of burning embers. A third technique, madghut, involves cooking the meat in a Pressure cooker. I have followed the third method.

Al Kabsa – Arabian Chicken Biryani Recipe meat is cooked with all the spices in the pressure cooker and roasted in butter then served at the top of the rice.it is very very delicious yummy recipe,can be prepared for any special day or an occasion/party.Everyone at home will love it and enjoy!

Ingredients

Chicken -1 kg
Basmati Rice-1 Kg
Salt to taste Oil/Ghee

For the Tempering / Tadka:

Cardamoms-6
Cloves-6
Cinnamon bark-3 pieces
Bay leaves-2
Aniseed-1
Dry lemon-1

Spices:

Garam masala:2 tbsp
Turmeric-1/4 tbsp
Coriander-1 tbsp
Chilli Powder-1/2 tbsp
Cumin powder-1/2 tsp

For the Sauté:

Onions-2 medium
Green chillies-2 medium
Garlic-6 cloves -1/2 tsp. paste
Ginger -2 inch cube-1/2 tsp. paste
Tomatoes- 2 medium (make it puree)

Preparation method

  1. Melt the butter in a pressure cooker over medium heat.
  2. Add chopped ginger, garlic and onion;
  3. Add whole cloves, nutmeg,cinnamon, cardamom and fry it.
  4. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  5. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes.
  6. Add chilli powder, cumin, coriander, salt, black pepper, and Kabsa spice mix and cook for few mins.
  7. Add the tomato puree and stir it well.
  8. Cover it and pressure cook for 3 to 4 whistles.
  9. Once its done, remove the chicken pieces.
  10. Add the rice to the mixture and pressure cook for 3 whistles.
  11. Melt butter in a pan and roast the cashews,almonds,pinenuts and sultans.
  12. Melt butter and roast the cooked chicken pieces.
  13. Transfer the rice to a large serving platter and arrange the chicken pieces on top.
  14. Sprinkle the toasted cashews,sultans over the dish.
  15. Garnish it with coriander leaves, roasted eggs and lemon.

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Beetroot Rice

beetroot rice


Ingredients:

Beetroot-250 gms
Green chillies-2
Salt to taste
Oil
Mustard-1/4 tsp
Curry leaves
Turmeric-1/4 tsp
Hing-1 pinch


Preparation method

  1. Heat oil in a pan, add mustard and curry leaves.
  2. Once they splutter, add green chillies, grated beetroot  and sauté it.
  3. Add turmeric powder, hing, salt and stir it well.
  4. Cook it For the 5 mins in a low flame.
  5. Add cooked rice, sprinkle sesame oil and mix it well
  6. Garnish it with coriander leaves.
  7. Serve it hot with papad or pickle.

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Thali Meal 13

thali meal 13

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Okra Recipe – Bhindi Masala

Okra Recipe- Bhindi Masala

Okra Recipe- Bhindi Masala

Okra Recipes – Bhindi masala is prepared using peanuts, sesame seeds, cumin and green chillies mixture. Bhindi masala recipe can be made with sesame seeds and garlic, which gives richness to the dish, tastes excellent and healthy.

Okra Recipes – Bhindi masala is the popular health food due to its high fiber, vitamin C, and folate content. Okra is also known for being high in antioxidants. Okra is also a good source of calcium and potassium.

Okra recipes – Okra known in many English-speaking countries as ladies’ fingers, bhindi, bamia, or gumbo,It is popular in Indian and Pakistani cuisine, such as bhindi masala /sambar. In Malaysia okra is commonly a part of yong tau foo cuisine,served in a soup with noodles.

Okra Recipes – Bhindi masala is simple dish that can go well with rice and roti. Variety of dishes can be prepared with this okra. Okra Recipes- okra fry, bendakaya pulusu, okra tamarind curry, okra pachadi, dahi bhindi are popular okra dishes in india. I have prepared 17 types of dishes, you can watch these recipe videos in my site. Each recipe has its unique flavor and taste.


Ingredients

Okra – 250gms
Peanuts-50 gms
Sesame seeds -2 tbsp
Cumin-1/2tbsp
Green Chillies-2
Garlic Cloves-4
Turmeric powder-1/2 tsp
Hing-1/4 tsp
Salt to taste
Oil


Preparation method:

  1. Wash ,pat dry and chop the okra into small pieces.
  2. Heat oil in a pan add the okra pieces and stir fry it for few mins in  a medium flame.
  3. Add turmeric,salt,hing and mix it well.
  4. Dry roast the cumin seeds, peanuts and sesame seeds.
  5. Add it to the blender,add garlic cloves and green chillies and make a fine paste.
  6. Once the okra pieces are cooked well, add the peanut paste and cook it for 10 mins uncovered in a low flame.
  7. Once the masala evenly well coated with the okra pieces, switch off the flame.
  8. Serve it hot with rice or roti.

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Spinach Idli Sambar

Spinach idli Sambar

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Sooji Biryani

Sooji Briyani

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Mushroom Pepper Fry

Mushroom Pepper Fry

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Broad Beans Rice

broad beans rice


Ingredients:

BroadBeans-250 grams

Turmeric powder-1/4 tsp

Asafoetida/hing- 1pinch

Sambar powder-1 tsp

Shallots -10

Cumin seeds-1/4 tsp

Salt to taste

Oil

 

For the Tempering/Tadka:

Mustard-1/4 tsp

Urad dal-1/4 tsp

Cumin seeds-1/4 tsp

Red chillies -4

Curry leaves


Preparation method:

  1. Wash and chop broad beans to  a medium size.
  2. Add turmeric powder, hing, sambar powder, cumin seeds, shallots and salt.
  3. Mix it well and marinate it For the 10 mins.
  4. Heat the pan with oil, add mustard seeds, urad dal, cumin seeds, and red chillies and curry leaves.
  5. Once spluttered, add marinated broad beans and sauté it.
  6. Sprinkle water, cover it and cook For the 15 mins in a low flame.
  7. Add cooked rice, sprinkle sesame oil  and mix it well.
  8. Garnish it with fresh coriander leaves
  9. Serve it hot with raita or papad.

 


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Chicken Curry – Aloo Chicken Curry – Aloo Chicken Chukka Curry

chicken aloo chukka gravy

 

Chicken Curry – Aloo Chicken Curry is the unique recipe made with chettinad aromatic spices, cooking in slow process. This is my version of cooking, eggs boiled and added to the curry.Potatoes and chicken cooked with red chillies, cumin, fennel, curry leaves, ginger garlic in onion tomato gravy. This is excellent dish to taste.

Chicken Curry – Aloo Chicken Curry – Chicken is known to be an excellent source of protein.These low-fat proteins also play an important role in assisting overweight people in losing weight quickly. As proteins are also known as the building blocks of muscles,chicken is also a great source if you’re looking for muscle build-up.It contains phosphorus and calcium which helps in strengthening our teeth and bones. It contains Vitamin B6 that lowers your homocysteine level, and keeps heart healthy. It has minerals that strengthens your immune system.chicken is rich in selenium.Chicken is rich in vitamin B3 (Niacin), a vitamin that is essential for cancer protection.Eating chicken will keep energy levels high while metabolism-burning calories can manage to keep you at a healthy weight.

Chicken Curry – Aloo Chicken Curry – Aloo (potato) is best known for its carbohydrate content. The predominant form of this carbohydrate is starch(RS). The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.The cooking method used can significantly affect the nutrient availability of the potato.RS can also help us stay lean and healthy.

Chicken Curry – Aloo Chicken Curry- Dim(egg) is a nutrient-dense food, containing high quality protein and a wide range of essential vitamins, minerals and trace elements. Eggs are not high in fat and it contains Vitamin A, D, B2, B12, Folate, Biotin, pantothenic acid, Choline, Minerals-Phosphorus,Iodine, Selenium. It helps improve healthy skin, eyes and the nervous system and also helps in the development of all cells in the body, for healthy bones and teeth, formation of red blood cells and for energy metabolism.

Chicken Curry – Aloo Chicken Curry is great dish can go well with any rice dish, biryani, roti, naan, paratha, idli or dosa. Dim aloo chicken curry is very light recipe, less spicy dish. Dim aloo chicken curry is very easy to prepare at anytime.Perfect recipe for Bachelor’s cooking, they can have it for lunch or dinner or breakfast.Healthy and delicious dish to try.

 


Ingredients

Chicken-500gms
Garlic cloves-5
Ginger small piece-1
Shallots-15
Tomato puree-3tbsp
Turmeric-1/2 tsp
Fennel seeds-1/2 tbsp
Red Chillies-3
Salt to taste
Oil
Fresh Curry Leaves-4 Sprig

For the Grinding

Cumin seeds-1tbsp
Coriander seeds-1/2 tbsp
Red Chillies-4
Curry Leaves-1 sprig
Cinnamon-2
Cloves-4
Cardamom-2


Preparation method

  1. Dry roast all the spices for grinding and make a fine curry powder.
  2. Heat oil in a pressure cooker, add fennel seeds, curry leaves and red chillies.
  3. Add chopped ginger, garlic pieces and fry it.
  4. Add crushed shallots,cook it untill it turns to golden brown.
  5. Add salt,turmeric, ginger garlic paste,tomato puree and allow it to boil for few mins.
  6. When the oil separates, floats on the top and the gravy is thick,add the prepared curry powder and mix it well.
  7. Add the potato cubes,Chicken pieces and mix it with the masala cook for few mins.
  8. Cover it and pressure cook for 3 whistles in a slow flame.
  9. Chicken Aloo chukka curry is ready.Serve it hot with rice,roti, idli or dosa.

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