Monday, March 25, 2013

Chilli Chicken (Dry)

Nowadays...... everyone whose is out to eat with family , friends.. or be just kids..... they just crave to hog some "Chinese Flavours"...... Be it north, south or any part of India... its famous.. and among the dishes...."Chilli Chicken" is the most tasted one i guess... so this time i thought why not i through in some Chinese flavours........Its is very easy to prepare... i prefer chicken with bone......i generally prefer to give a touch of my own taste in any dish i prepare.... So here's my version of "Chilli Chicken".. Hope u ll like it!!!!!! 




Ingredients

Serves - 4-5
Ingredients might look  lengthy... but once u start all goes in with just few minutes....

For Marination
  1. Chicken - 500 gms (Cut into small pieces)
  2. Egg - 1 (beaten)
  3. Cornflour - 3 Tbsp
  4. Maida - 2 Tbsp
  5. Pepper powder - 1 Tsp
  6. Garlic paste - 1 Tsp
  7. Ginger paste - 1 Tsp
  8. Red chilli powder - 1/4-1/2 Tsp
  9. Red Color - a pinch(Optional)
  10. Soya Sauce - 2 Tsp
  11. Vinegar - 1/2 Tsp
  12. Salt - as per taste
  13. Oil - for deep frying


For the sauce 
  1. Garlic chopped - 1 Tsp
  2. Ginger Chopped - 1/2 Tsp
  3. Green Chilly slit -  2
  4. Dry Red Chiili - 2
  5. Onion(very Finely Chopped) - 1 small
  6. Onion (Diced) - 5 (Medium) (If large 3 is enough)
  7. Spring Onion (Chopped0 - 1 Tbsp
  8. Capsicum (Diced) - 1
  9. Soya Sauce - 1 Tbsp
  10. Red Chilli sauce - 2 Tsp
  11. Tomato Sauce- 3 Tbsp
  12. Sugar - 1 Tsp
  13. Pepper powder - 1 Tbsp
  14. Vinegar - 2 Tsp
  15. Spring Onion -to garnish
  16. Salt - as per taste 
  17. Oil - 2 Tbsp


Preparation
  • Marinate the chicken with the listed ingredients and keep for atleast  2-3 Hrs/overnight. Deep fry in oil and keep aside.
  • In a nonstick pan, heat oil, on high flame throw in ginger, garlic ,green chilly and dry red chilli. Saute for a minute.
  • Add finely chopped onions, saute till it turns out nice brown(not burnt).
  • Now add dices onions saute for 2-3 minutes, add spring onion and capsicum.
  • Add sugar, vinegar and the sauces one by one. Mix well . 
  • Now add pepper powder and salt. Mix well.
  • Now add the fried chicken and cook covered for 5 minute , till the sauce are well coated on the chicken pieces.
  • Garnish with spring onion.









Tuesday, March 19, 2013

Mathi Peera Vattichathu



Ingredients
  1. Sardine ( Mathi) - 1/2 Kg
  2. Grated Coconut - 1 cup
  3. Shallots (Cheriyaulli) - 1 cup (Do not choped it)
  4. Tamarind - 1 lemon size (Soak in a cup of water)
  5. Tomato(Cut into 4 pieces) - 2 Medium
  6. Green Chilli - 3
  7. Turmeric powder - 1/4 Tsp
  8. Red Chilly powder - 3-4 Tsp
  9. Garlic - 3
  10. Ginger - 1 small piece
  11. Fenugreek seeds - 1/4 Tsp
  12. Mustard seeds - 1/4 Tsp
  13. Dry Red chilly - 2
  14. Curry Leaves - 2 Sprigs
  15. Coconut Oil - 3 Tbsp
  16. Salt

Preparation
  • Clean the fish and keep it aside.
  • Heat oil in a chatti/ sauce pan. Add mustard seeds, fenugreek seeds and dry red chilly. Saute for a minute.
  • Add shallots,garlic and ginger to it.Saute till it leave its raw smell. Add turmeric and chilly powder. Mix well for a minute.
  • Now add tamarind pulp, tomato and salt. Close the lid and let it boil and cook.
  • When tomatoes are cooked , open the lid and add the fish pieces to it. Mix well.Close the lid and cook the fish for 5 minute.
  • When the gravy starts to bubble add in the grated coconut and curry leaves to it.Mix well.
  • Close and cook for 5 - 10 minutes on slow fire till the gravy becomes thick.

Note:
  • You can use any fish for this curry.





Monday, March 18, 2013

Fish in Rich Green Gravy



Ingredients
  1. Fish - 500 gms
  2. Shallots (Cheriyaulli) - 200gms
  3. Tomato - 200 gms
  4. Green Chilli - 100 gms
  5. Curry leaves -50gms
  6. Coriander Leaves - 50 gms
  7. Turmeric powder - 1 Tsp
  8. Fenugreek seeds - 1 Tsp
  9. Dry Red Chilly - 5
  10. Kokkam (Kodampuli) - 3 pieces( Wash it cold water)
  11. Ginger - 1 small piece
  12. Garlic - 8-10
  13. Grated Coconut - 50 gms
  14. Coconut Oil - 2 Tbsp
  15. Water - 1 cup
Tempering
  1. Coconut Oil - 2 Tsp
  2. Mustard Seeds - 1 Tsp
Preparation
  • Clean and de-bone the fish. Cut into required pieces.
  • Grind green chilli,curry leaves,coriander leaves and coconut to a fine smooth paste.
  • In a manchatti or pan, heat oil, simmer the flame, add fenugreek seeds.when it starts to brown, add shallots and curry leaves.
  • Fry well till it leaves the raw smell. Add turmeric powder and stir well.
  • Add tomato , kokkam and water to it. Bring it to boil.
  • Add salt and fish pieces to it. Cook it with closed lid.
  • When fish is halve cooked, add the ground green masala , Cook it. 
  • When fish is cooked , remove it from the flame and drizzle little coconut oil on top.
  • For tempering, heat 2 Tsp oil and crackle mustard seeds. Pour this on to the curry.
  • Serve with hot steamed rice/ chappathi/ ghee rice.

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