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October 20, 2005
Chicken days
Steamed chicken
Ingredients
1-1/2 kg chicken, cut into eight pieces
2 tsp red chilli powder
¼ cup dried plum
3 tbsp vinegar
2 cups yoghurt
3-4 green chillies chopped
2 tsp all spices
1-1/2 tbsp lemon juice
1-1/2 tsp cumin seed ground and roasted
Oil for frying
Salt to taste
Pinch of yellow colour
Method
Make slits in chicken pieces and marinate them with salt and vinegar. Set them aside for an hour. Heat oil and deep-fry the chicken till golden brown. Mix all the ingredients and rub it thoroughly all over the chicken pieces. Steam them in a double boiler over medium heat for an hour. Serve with tomato ketchup and French fries.
Foiled chicken
Ingredients
4 cup boneless chicken cut into cubes
1 tsp salt
¼ tsp Chinese salt
1 tsp roasted and ground cumin seed
¼ tsp black pepper
¼ tsp white pepper
1 tsp all spices
1 tbsp ginger/garlic paste
4-5 green chillies chopped
1 cup potatoes boiled cut into cubes
½ cup boiled peas
1 cup carrots cut into strips
¼ cup capsicum cut into cubes
¼ cup cabbage chopped
4 tbsp Soya sauce
Method
Boil chicken with ginger/garlic paste, salt, Chinese salt, cumin seed, black pepper, white pepper, Soya sauce and green chillies till it becomes tender. In another pan, heat the oil and fry all the vegetables for 15 minutes. Wrap the chicken pieces and vegetables in four or five foil papers and serve them hot at dinner with tomato sauce and French fries.
Chicken with vegetables
Ingredients
1-1/2 kg chicken cut into eight pieces
1 cup oil
2 tsp ginger/garlic paste
1 tsp salt
2 tsp red chilli powder
2 tsp coriander powder
½ tsp turmeric powder
½ tsp all spices
½ cup brown onion chopped
1 cup beaten yoghurt
½ cup tomatoes chopped
1 cup peas
½ cup carrots thinly sliced
½ cup capsicum cut into cubes
1 cup cabbage chopped
½ bunch coriander leaves chopped
3 green chillies chopped
Method
Heat oil in a pan. Add chicken pieces along with salt, browned onion, turmeric, coriander powder, red chilli powder and ginger/garlic paste. Cook for 10 minutes. Then add one cup water. Cook till the chicken is tender. Add tomatoes and yoghurt and cook for another 10 minutes. Add all vegetables and cook for half an hour. Lastly, add all spices, coriander leaves and green chillies. Serve with naan.
Chicken ringlets
Ingredients
½ kg chicken breast pieces cut like pasande
2 boiled eggs mashed
½ tsp salt
½ tsp black pepper
½ tsp red chilli powder
½ tsp coriander seed
2 green chillies chopped
½ cup coriander leaves chopped
½ cup mint leaves chopped
Method
Mix salt, black pepper, red chilli powder, coriander, green chillies and mint leaves with boiled eggs. Put the egg mixture in the centre of each chicken piece and roll it. Tighten the rolls with a thread.
For gravy
1 onion chopped
8 cloves of garlic
1 tsp salt
1 tbsp red chilli powder
½ tsp turmeric powder
1 tsp coriander powder
1 tsp all spices
2 tomatoes chopped
½ cup oil
1 cup water
Method
Heat oil in a sauce pan. Fry onion and garlic till slightly golden. Add salt, red chilli powder, turmeric and one tbsp water and cook for 10 minutes. Add chicken rolls with some water. Cook for 25 minutes till it turns tender. Remove threads from rolls and cut them into small rings. Take another pan and fry tomatoes and coriander leaves till the oil separates. Add ringlets and then all spices. Cook for five minutes on low heat and then remove.
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