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Archive for the ‘Non-Vegtarian-Items’ Category



Can you find a better recipe of oven orange chicken than this? I am challenging you to. If it is an impressive main dish that you require, then this dish is the answer. The primary ingredient in oven orange chicken is always chicken. Treat your friends to this oven orange chicken and let them know its taste.


Ingredients 

  • 2 1/2 to 3-lb. frying chicken, cut up 
  • 1/4 cup chopped onion 
  • 1/4 cup chopped green pepper 
  • 1/3 cup orange juice 
  • 1/3 cup catsup 
  • 2 tablespoons all-purpose flour 
  • 2 tablespoons soy sauce 
  • 1 teaspoon prepared mustard 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon garlic powder 
  • 1/4 teaspoon pepper 
  • 2 oranges, sliced




Cooking Directions
1. Place chicken pieces, skin side down and thick edges toward outside, in 2-quart (12×7) glass baking dish. Sprinkle on onion and green pepper. Combine remairing ingredients, except orange slices, in small mixing bowl; pour over chicken. Cover with plastic wrap.
2. Microwave on HIGH for 20 minutes. Turn chicken over; place orange slices on top, and continue cooking on HIGH for 5 to 6 minutes or until fork tender. Let stand 5 minutes before serving.

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Ingredients:
1 kg chicken, cut into medium-sized pieces
1 cup small onions, shallots (sambar onions preferred)
1 cup chopped tomatoes
1/2 tsp turmeric powder
10-12 curry leaves
1 cup thick coconut milk (approx 400ml)
Fresh coriander leaves for garnish
Salt to taste
2 tbsp oil


To make paste:
2 green chillies
8 -10 garlic flakes
1 inch ginger
1 tsp poppy seeds (soaked in warm water for 10 minutes)


Roast and make powder:
1/2 tsp pepper corns
1/2 tsp cumin seeds
3/4 tsp fennel seeds
1 1/2 tbsps coriander seeds
6-8 dry red chillies
2 cardamoms
1 cinnamon
6-7 curry leaves
1/2 tsp oil

Method

  1. Heat 1/2 tsp oil in a pan and dry roast the ingredients listed for powder and keep aside.
  2. Grind all the ingredients listed for paste and keep aside.
  3. In a pressure cooker, add 2 tbsp oil, curry leaves and onions and fry.
  4. Once onion is translucent, add the ground paste and fry so that the raw smell goes away.
  5. Now add chicken and fry for 4 to 5 min.
  6. Add tomatoes, turmeric, salt and fry for 4 to 5 min. (Do not cover)
  7. Add coconut milk and cover with lid to pressure cook for 3 to 4 min/1 whistle.
  8. Once the pressure comes down, add the ground powder and cook for 2 to 3 min.
  9. Garnish with coriander leaves and serve hot.

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Chettinad Chicken Curry

Ingredients:

Chicken : 1 kg

onions : 1 cup
Chilli Powder : 1 tbs
Tomatoes : 2  (small, finely chopped)
Turmeric powder : 1/2 tsp
Coriander leaves : 2 sprig
Coconut milk : 1 cup
Salt to taste
Oil : 1 tbsp

For grinding :
Cumin seeds : 3/4 tsp
Fennel seeds : 3/4 tsp
Coriander seeds : 11/2 tbsps
Dried red chillies : 7-8 or to your spice level
Pepper corns : 1 tsp
Cardamoms : 3 pods
Cloves :  2 nos
Cinnamon : 1″ stick
Curry leaves : 1 sprig
Oil : 1/2 tsp
Green chillis : 3-4
Garlic : 5-8 cloves
Ginger : 2″ piece
Poppy seeds(
gasagasaalu) : 1 tsp

Method of Preparation :

1. Wash and cut chicken into medium sized pieces.
2. Soak poppy seeds in warm water for 10 mts.
3. Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.
4. Heat a frying pan to medium-high, add 1 tsp oil. When hot, add the cumin seeds, coriander seeds, fennel seeds, black peppercorns, cinnamon stick, cardamom, cloves dried red chillis,curry leaves, stirring constantly until lightly roasted. Cool and grind to a powder.
5. Heat oil in a large saucepan over a medium-high heat.shallots/small onions and curry leaves and saute till transparent.
6. Add the chilli powder and turmeric powder and just stir for few seconds.








7. Add the grounded ginger,garlic,green chillie and poppy paste. Continue to stir and fry for about 4 minutes, drizzling little water to prevent sticking.
8. Add chicken and cook on high heat,stir until they are well coated with the masala for about 4-5 minutes.
9. Reduce to medium heat, add salt,tomatoes and combine well.
Cook the chicken for 4-5 mts, uncovered, Now add the coconut milk and 1/2cup of water allow to boil.
10. Turn the heat to medium low, cover and simmer until the chicken is almost cooked, about 20-25 minutes. Open lid and combine well.
11. Finally add the ground masala powder and cook for 3 mts. Turn off heat.
12. Garnish with coriander leaves.Yummy chettinad chicken curry is ready.
13. Serve hot with white steamed rice, biryani, chapatis.

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Grilled Chicken with Spicy Ginger Marinade

Ingredients:

  • 2 chicken breast
  • 1 cup plain yogurt
  • 2 garlic cloves, finely minced
  • 1 tbs fresh ginger, finely grated
  • 1 tbs lime juice
  • 1/4 tbs crushed red pepper flakes
  • 2 tbs chopped coriender
  • 1/2 tbs salt
  • 1/4 tbs ground black pepper

Method:

  • 2 boneless, skinless chicken breast halves in a medium bowl, stir together yogurt, garlic, ginger,
  • lime juice, red pepper flakes, cilantro, salt and pepper.
  • Transfer marinade to large zip-type plastic bag, combining well.
  • Add chicken, reseal bag and turn it over several times to thoroughly coat chicken with marinade.
  • Refrigerate for 1 to 6 hours, Prepare gas or charcoal grill.
  • Remove chicken from marinade and grill over medium-hot coals, 5-6 minutes per side.
  • Remove to plate and let rest 10 minutes before serving.

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Grilled Chicken with Spicy Ginger Marinade


Ingredients:

  • 2 chicken breast
  • 1 cup plain yogurt
  • 2 garlic cloves, finely minced
  • 1 tbs fresh ginger, finely grated
  • 1 tbs lime juice
  • 1/4 tbs crushed red pepper flakes
  • 2 tbs chopped coriender
  • 1/2 tbs salt
  • 1/4 tbs ground black pepper

Method:

  • 2 boneless, skinless chicken breast halves in a medium bowl, stir together yogurt, garlic, ginger,
  • lime juice, red pepper flakes, cilantro, salt and pepper.
  • Transfer marinade to large zip-type plastic bag, combining well.
  • Add chicken, reseal bag and turn it over several times to thoroughly coat chicken with marinade.
  • Refrigerate for 1 to 6 hours, Prepare gas or charcoal grill.
  • Remove chicken from marinade and grill over medium-hot coals, 5-6 minutes per side.
  • Remove to plate and let rest 10 minutes before serving.
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Grilled Chicken

Grilled Chicken with Spicy Ginger Marinade



Ingredients:

  • 2 chicken breast
  • 1 cup plain yogurt
  • 2 garlic cloves, finely minced
  • 1 tbs fresh ginger, finely grated
  • 1 tbs lime juice
  • 1/4 tbs crushed red pepper flakes
  • 2 tbs chopped coriender
  • 1/2 tbs salt
  • 1/4 tbs ground black pepper



Method:

  • 2 boneless, skinless chicken breast halves in a medium bowl, stir together yogurt, garlic, ginger,
  • lime juice, red pepper flakes, cilantro, salt and pepper.
  • Transfer marinade to large zip-type plastic bag, combining well.
  • Add chicken, reseal bag and turn it over several times to thoroughly coat chicken with marinade.
  • Refrigerate for 1 to 6 hours, Prepare gas or charcoal grill.
  • Remove chicken from marinade and grill over medium-hot coals, 5-6 minutes per side.
  • Remove to plate and let rest 10 minutes before serving.

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Gongura Mutton Recipe

gongura

Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is more sour than the green stemmed variety. Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition. Gongura is popular in the state of Andhra Pradesh. Gongura is called Puntikura in the Telangana. Gongura Pachadi in Andhra Cuisine is world famous. Other well known recipes made with Gongura as the main ingrdient are Gongura Pappu (Lentils), Gongura mamsam (goat/mutton) and Gongura royyalu (shrimp). Here iam sharing the Gongura Mutton Recipe.

Ingredients:

  • 1/2-kg lamb meat
  • 1/2-tsp turmeric powder
  • 10-cloves of garlic
  • 1/2-inch piece of ginger
  • Salt to taste

For the curry:

  • 3-tblsp cooking oil
  • 4-cloves
  • 4-whole green cardamoms
  • 2-bay leaves
  • 1-large cinnamon stick
  • 200gms-gongura leaves
  • 1-large onion thinly chopped
  • 1-stem large curry leaves
  • 4-green chilies
  • coriander Leaves
  • Salt to taste

gongura_mutton

How to make gongura mutton:

  • Boil the mutton and ginger garlic with some salt in a pressure cooker.
  • Fish out the ginger garlic and make a paste of it and keep aside.
  • Now in a pan heat oil and add all the whole spices.
  • Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
  • Saute till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
  • Saute till the oil is separated from the mixture.
  • Now add the meat pieces and saute for five minutes so that they get well wrapped with the spices paste.
  • Then add water for curry and boil till it thickens
  • Garnish with fresh coriander or mint leaves and serve with rice.

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