Chicken and Pesto Pasta

What is the perfect way of making pesto ?? Do you think there is any exact procedure to make one ? Well, I know there are lot of different ways in making pesto, but one should always stick to the main ingredients which are basil,garlic,cheese and olive oil. I say the perfect pesto would always be made with fresh basil. The other ingredients, meaning the kind of pasta and vegetables or meat are left to ones own choice.
I had this dish in a lot of restaurants but the best was at a restaurant called Tropea Ristorante Italiano, they served this pesto pasta in the name of Rigatoni zii teresa. Cant forget the fresh flavors ...mmmm!!!So creamy...deep smell...oh it was a delight. However it is quite hard to get the restaurant flavor at home. But all that's necessary is to cook with fresh ingredients and fresh cheese. Dont substitute cheddar or any pre-sliced cheese. Sometimes I cook them with chicken, sometimes with mushrooms but my pesto sauce is the same. So try it out and you will have no regrets in serving this for a party too !!

Ingredients:
1 tbsp White Pepper
3 garlic cloves crushed
1/2 pound julienne chicken breast
2 tbsp butter
2cups Buitoni sea shells pasta
1 cup pesto sauce
3tbsp heavy cream
1/4 cup grated parmigiano cheese
pesto sauce:
1 bunch basil leaves
2 garlic cloves
1/3 cup roasted pine nuts
1/4 cup grated parmigiano cheese
1/2 cup olive oil
Salt to taste

Method:
For Pesto Sauce:
1.Grind the basil, garlic, roasted pine nuts, cheese and olive oil with a pinch of salt.
2.Add olive oil little at a time mixing well until the sauce binds together (for a thicker sauce add less oil).Check for seasoning and adjust.
For Pasta:
1.Mix white pepper,garlic and chicken. Keep it aside.
2.Heat the butter in a large skillet.Add marinated chicken let it cook for 10-15 minutes.
3.Meanwhile cook the pasta according to package direction.Just before draining the pasta into a colander,remove 1/4 cup of pasta water and set aside.
4.Add the pesto sauce into the chicken mixture and toss it with pasta.Finally add the cream and pasta water. Cook for another 5 minutes.

5.Finally pour the pasta into serving bowl and garnish with grated parmigiano cheese. Serve hot.
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HINT: Garnish with roasted pine nuts for crunchy taste.
NOTE: Use fresh basil for fresh flavor.
VARIATION: Can use 1 tbsp of soar cream instead of heavy cream.

Chicken Chalna

This dish needs no introduction. Its a watery gravy which can also be made out of left over cooked chicken. It is often served as a side dish with Parotta,Kal dosa or Briyani. Its famous all over Tamil Nadu. This dish is mostly prepared with chicken or mutton. Its very simple and made fast with pressure cooker. I like to prepare the masala just before cooking so that it gives a fresh flavor. Alternate it with vegetables like carrot,peas for veggie version. I love the aroma of chalna, especially when you dip every piece of parotta in the thin gravy. Its a sure spicy delight !!!!

Preparation time: 15 minutes
Cooking time:15 minutes
Serves:4

Ingredients: For marinate:
1/2 lb chicken pieces, cut 1" thick ( I used chicken thighs)
1 tsp chili powder
1/4 tsp turmeric powder
1/4 tsp salt
For Masala powder:
1 tsp peppercorns
1 tsp fennel seeds
1 tsp cumin seeds
1/2 inch Cinnamon stick
1 tsp coriander seeds
4 red chillies
For Gravy:
5 tbsp oil
3 cloves garlic
1/2 inch ginger
1/2 cup onion,chopped
1 tomato, chopped
1/2 cup coconut
1/4 cup coriander leaves

Method:

1. Marinate the chicken along with the spices mentioned 30 minutes before cooking.
2. Dry roast peppercorns, fennel seeds, cumin seeds, chilies, cinnamon, coriander seeds in a pan and grind it to powder. Remove from the pan and set aside.
3. Dry roast coconut pieces in the same pan and grind it to paste along with some water and set aside.

4. Heat the same pan with oil and fry onion,garlic and ginger until they turn golden. Then add chopped tomatoes fry for 2-3 minutes.
5. Add the masala powder, coconut paste and salt if required. Transfer this mixture to a cooker along with 1-2 cups of water and pressure cook for 1 whistle. Finally add coriander leaves for garnish. Serve hot with parotta,idly or dosa.
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HINT: If you don't like to transfer to a cooker in the middle. Start cooking in a cooker from first.
NOTE: Pressure cooking this dish is the easy and fast way. The gravy will retain its flavor and watery consistence.
VARIATION: Substitute vegetables like carrot,peas instead of chicken for vegetarian version.

Chicken Kebabs

Here is a simple but classic method for the Tandoori delight,Chicken Kebabs. These kebabs are not only easy to make but will satisfy your craving for fried food. And this is certainly a favorite food for all seasons. Usually Kebabs give you a feel that its too complicated to make, but actually its not. There is no rushing and sweating to make this dish. Just follow few simple steps and in no time you will have nice hot, tender and juicy appetizer.

As for the vegetables selections, I used onions and capsicum. You can also consider using egg plants, cherry tomatoes, mushrooms and zucchini. I am confident that the kebabs will be a perfect appetizer for a chicken lovers.

Preparation time:15 minutes
Standing time:3-6 hours
Total cooking time:15 minutes
Serves:4

Ingredients:
2 cloves of garlic,crushed
2 tsp fresh ginger,grated
1/4 cup coriander leaves
1/4 cup mint leaves
1 cup plain thick yogurt
2 tsp turmeric powder
2 tsp garam masala
1 tsp chili powder
salt to taste
6 chicken thigh fillets,cut into 1 inch cube
1 capsicum,cut into 1 inch squares
1 onion,cut into 1 inch squares
oil to spray

Method:
1.Combine garlic,ginger,coriander and mint leaves.Grind it to paste along with 1/2 cup of water.
2.Whisk yogurt in a separate bowl and add the paste.Add rest of the dry ingredients and chicken cubes.Set aside for 3-6 hours.This will make the chicken tender.
3.Thread chicken,capsicum and onion alternately.
4.Brush yogurt mixture lightly over skewer and place on lightly oiled griller tray and cook, brushing with the remaining yogurt mixture occasionally under high heat for 5-6 minutes.
5.Turn and cook,brushing again with yogurt mixture, for 5 minutes or until chicken is tender or until the chicken is no longer pink.Serve with saffron rice or mint chutney,if desired.

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HINT:Dont over cook the chicken.15-20 minutes is sufficient for the chicken to fully cook.Soak the skewers in water before threading chicken and vegetables.
NOTE:I used Shan's tandoori masala.It gave a very good flavour.

Chicken with Black Beans

Preparation time:20 minutes+30 minutes for marinating
Cooking time:20 minutes
Serves 4

Ingredients:
500g(1lb)Chicken,cut into thin strips
1 tbsp cornflour
2 tbsp sherry
4 tbsp soy sauce
2 tbsp oyster sauce
2 tsp brown sugar
oil,for cooking
1 onion,thinly sliced
2 cloves garlic,finely chopped
1 tbsp ginger,finely chopped
1 red capsicum,thinly sliced
1 tbsp chill paste
1/4 cup black beans,rinsed well and grind it to paste
3 spring onions,diagonally sliced
salt to taste

Method:
1.Combine cornflour,with sherry,soy sauce,oyster sauce,salt and sugar with the chicken.Mix well and refrigerate covered for 30 minutes.
2.Drain the chicken and reserve the marinade.Stir-fry with oil in a wok for 5-7 minutes.Add more oil if necessary.Remove all the chicken from the wok once cooked.
3.Reheat the wok with oil and stir-fry ginger,garlic for 2 minutes then add onion,capsicum.Increase the heat and cook until the vegetables are just tender.
4.Add the reserved marinade,black beans,curry paste,spring onions,salt if needed and some water.Toss until the ingredients are well coated and the sauce is boiling.
5.Return the chicken and toss it again.Serve along with noodles or fried rice.

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NOTE:Best served with Chow Mien Noodles.

Chicken with Granny Smith Apples

Granny Smith Apples - Mouthwatering tartness. Bright green Granny has a crisp bite and a tangy flavor. Its tartness really comes through when baked or sautéed. Enjoy Granny Smiths with chicken.

Preparation time:25 minutes
Total cooking time:20 minutes
Serves 4

Ingredients:
500g Chicken,cut into thin strips
1 tbsp oil
2 tsp pepper powder
3 cloves garlic,crushed
1 tbsp(1oz)butter
1 large onion,thinly sliced
2 Granny smith apples,cut into thin wedges
1 tbsp brown sugar
1 tbsp fresh rosemary
150ml(5fl oz)cream
Salt and pepper to taste

Method:
1.Combine the chicken,oil,garlic,pepper and salt in a mixing bowl.
2.Heat the wok and stir fry the chicken mix with 1 tbsp oil until the chicken is cooked.This will take about 15 minutes.Remove from the wok.
3.Reheat the same wok and melt butter over medium heat until foaming.Add onion and apple and toss well.Sprinkle with brown sugar and cook stirring regularly for about 5 minutes or until apple is golden or softened.
4.Add the cooked chicken,rosemary and cream.Season with salt and pepper.Stir to combine and cook for 5 minutes.Serve immediately with steamed rice.

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NOTE: Do not over cook the apples.

Satay Chicken

Preparation time :20 minutes
Total cooking time: 15 minutes
Serves 4-6

Ingredients:
Oil,for cooking
500 g (1lb) chicken,thinly sliced
1 onion,chopped
2 cloves garlic,crushed
2 tsp grated fresh ginger
1 tsp ground chili
1 tsp ground cumin
1 tsp ground coriander
1/4 cup(125g) crunchy peanut butter
1 tbsp soy sauce
2 tbsp lemon juice
1/3 cup(125ml)coconut cream
Salt to taste
Fresh coriander for garnish

Method:
1.Heat the wok with oil.Stir-fry the chicken until it is well browned and cooked. Remove the chicken from wok and set aside.
2.Reheat the wok with some oil and stir-fry the onion over medium heat until soft and transparent,which takes about 2-3 minutes.Stir in the garlic,ginger,chilli,cumin and coriander and cook for 1 minute.
3.Stir in the peanut butter,soy sauce,lemon juice,coconut cream,salt and 1/2 cup water.Slowly bring to the boil.Return the cooked chicken to the wok and stir until heated through.
4.Garnish with fresh coriander.

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HINT:Cook the chicken in batches if necessary.

Chicken and Cashew Stir-fry

Preparation time:30 minutes
Total cooking time:20 minutes
Serves 4-6

Ingredients:
oil for cooking
750g(1 1/2lb) Chicken thigh fillets,cut into strips
2 egg whites,lightly beaten
1/2 cup (60g) corn-flour
2 onions,thinly sliced
1 red capsicum,thinly sliced
200g(6 1/2oz)broccoli,cut into bite-sized pieces
2 tbsp soy sauce
2 tbsp sherry
1 tbsp oyster sauce
1/2 tsp brown sugar
salt and pepper to taste
1/3 cup (50g) roasted cashews
4 spring onions,diagonally sliced

Method:
1.Heat the wok with 1 tbsp of the oil.Dip the chicken strips into the egg white and then into the corn-flour.Then stir-fry for 3-5 minutes,or until the chicken is golden brown and just cooked.Repeat with the remaining chicken and drain in on a paper towel.
2.Reheat again with 1 tbsp of the oil and stir-fry with rest of the vegetables over medium heat for 4-5 minutes,or until the vegetables have softened slightly.Increase the heat to high and add the soy sauce ,sherry and oyster sauce.Toss the vegetables well in the sauce and bring to the boil.
3.Return the chicken to the wok and toss over to make sure it is entirely cooked through.Season well with salt,sugar and freshly cracked pepper.Toss the cashews and spring onion through the chicken mixture and serve immediately.

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NOTE: If u want it spicy add some chilli sauce in the end.

Chicken and Eggplant Stir-fry

A delicious combination that can be put together in no time.It smells so good while you're making it. The soft flesh of the eggplant absorbs all the flavors of the spices and pairs perfectly with the chicken.

Preparation time:15 minutes
Total cooking time:20 minutes
Serves 4

Ingredients:
Oil,for cooking
1 onion,finely chopped
500g(1lb) eggplant,cut into thin slices like french fries
600g(11/4lb) chicken fillet,cut diagonally into thin slices
2 cloves garlic,finely chopped
2 small red chili,seeded and finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground turmeric
1 tsp ground cinnamon
1/2 cup thick coconut cream
1 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
lemon wedges,to serve

Method:
1.Heat the wok with 2 tsp of oil.Stir-fry the onions until golden.Remove and set aside.
2.Add 1 tbsp oil and cook the eggplant in the same wok until golden brown.Remove and drain on a paper towel.
3.Again add 2 tsp of oil and stir-fry the chicken until browned and cooked.
4.Return the onions,eggplant.Along with garlic,chili and spices and cook for 1minute.Pour in the coconut cream and bring to a boil.
5.Stir in the fresh herbs and season with salt and pepper.Serve with the lemon wedge.
NUTRITION PER SERVE
Protein 35g;Fat 30g;Carbohydrate 7g;Dietary Fibre 5g;Cholesterol 100mg;1775kJ(425cal)

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VARIATION:Can substitute 2 tsp of chili powder instead of fresh red chillies.
HINT:Stir-fry the chicken and eggplant in batches if necessary,to prevent it stewing.

Chicken and egg savoury rice

This is also a great way to use left over fried tandoori chicken.

Preparation time:20minutes
Total cooking time:12 minutes
Serve 4

Ingredients:
2 tbsp oil
1 onion,finely chopped
1/2 red capsicum,finely chopped
1/2 green capsicum,finely chopped
10 spring onions,thinly sliced
2-3 small red chillies,seeded and finely chopped
2 garlic cloves,finely chopped
1 tbsp grated fresh ginger
125g(4oz)Barbecued or Tandoori chicken,finely chopped
5 eggs,lightly beaten
740g(4 cups)cook cooked rice
3-4 tsp seasoning sauce
salt to taste
1/4cup chopped parsley

Method:
1.Heat the wok until very hot,add oil and swirl it around to coat the side.Stir-fry the ginger,garlic,onions,capsicum,spring onions,chili over medium-high heat for 3-4 minutes or until the vegetables are cooked but not brown.Add the barbecued chicken and toss to combine.
2.Reduce the heat, then pour in the beaten eggs.Season well with salt and pepper.Gently stir the egg mixture until it is creamy and almost set.
3.Add the rice and gently stir-fry to incorporate all the ingredients and heat the mixture through.
4.Sprinkle with the seasoning sauce and stir in the parsley.Serve immediately.

NUTRITION PER SERVE
Protein 15g;Fat 20g;Carbohydrate 60g;Dietary Fibre 3.5g;Cholesterol 295mg;2105kJ(500cal)

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HINT:Instead of 5 whole eggs and use 6 egg whites only.I used Sriracha hot chili sauce.
VARIATION:Can substitute coriander leaves instead of parsley.

TARKA DAL CHICKEN

Ingredients:
2 Chicken breast cut into chunks
1 cup Red dal or Lentils
4 cups water
1 tsp turmeric powder
1/4 tsp coriander powder
2 tbsps butter
1/4 tsp cumin seeds
1/4 tsp Asafoetida
1 cup chopped onion
1 tbsp garlic paste
2 tsps chilli powder
1/2 tsp garam masala
1/4 cup chopped coriander leaves

Method:
1.Rinse the lentils with cold water until the water runs clear.Add it in boiling water along with turmeric powder and coriander powder and stir occasionally until a froth is formed on top .It takes about 20 minutes for the lentils to soften.
2.Over a medium heat add 1 tbsp butter,cumin seeds,asafoetida,garlic and onions.Cook until onion turns golden brown
3.Add chicken and chilli powder.Cook on a medium heat by keeping the pan closed.It takes about 15 minutes
4.Add cooked lentils
5.Finally add garam masala and butter.Cook for about 4 minutes and take of from heat
6.Garnish with coriander leaves and serve.

Naidu Chicken

I used to travel frequently to Bangalore by road with my family,we never miss a particular eat out place called Naidu Hotel on Bangalore Highway.They serve an amazing chicken fry which is so good with hot plain rice.I tried the same thing at home and the result turned out close to the real one.

Ingredients:
1/4 tsp Turmeric powder
1/2 tsp Chili powder
1/2 kg Chicken pieces cut into cubes
4 tbsp Oil
1/4 cup Curry leaves
5 cloves crushed Garlic
6 Green Chillies cut lengthwise
1 cup chopped onions
1 tsp garam masala
Salt to taste

Method:
1.Mix turmeric,chilli powder,salt and Chicken pieces 1/2 hr before cooking.
2.Heat oil,add curry leaves,garlic,green chilies and onions.Fry till golden brown.
3.Add the marinated chicken,garam masala and fry it on medium heat until the chicken gets totally cooked.And when oil separates turn off the heat.

CHICKEN KURMA

Ingredients:
1/2 pound chicken
1 cup chopped onion
4-5 green chilies
6 gloves garlic
1/2 tsp Turmeric powder
1/2 tbsp coriander powder
1/2 tbsp chili powder
1 potato cut into 1 inch cubes
1 tsp Garam Masala
1/4 cup Coconut milk
2 tbsp oil
Salt to taste
Garnish Coriander leaves and lime

Method
1.Marinate the chicken with salt,turmeric,coriander and chili powder
2.Heat oil in a cooker pan.Add garlic,green chili and onions.Cook till golden brown.
3.Add the marinate chicken,peeled potatoes and garam masala
4.Keep it in the cooker for 1 whistle
5.After the pressure is out add coconut milk and stir it for 5 minutes
6.Garnish with coriander leaves and lime

PINEAPPLE CHICKEN FRIED RICE

Ingredients

1 pound chicken, cut into 2-inch cubes, brined in salted water for 1 hour
1/2 cup onions cut lengthwise
1/2 cup carrots cut lengthwise
1/2 cup zucchini cut lengthwise
3 garlic cloves
1 tbsp soy sauce
1/2 tbsp honey
1 tbsp sherry wine
1/2 balsamic vinegar
1 tbsp chill paste
1 tbsp peanut sauce
4 scallions, sliced, white and green separated
1 can(160z) pineapple pieces
Salt and black pepper, to taste
Oil, to cook
1/2 cup cilantro
4 cups cooked Basmati rice

Method

1. In a wok coat it with oil, saute the onions, garlic,green chili,carrots and zucchini.
2.Mix the soysauce,honey,balsamic vinegar,chill paste, to cover. Add it to the wok and check for seasoning and bring to a simmer.
3. Add the chicken and cook until chicken is tender is extremely tender.
4. Add some pineapple juice from the tin.
5. Add the cooked rice and pineapple chunks
6. Garnish with cilantro.

PEPPER CHICKEN

Chicken Pepper Fry will be good with Hot chapattis or Hot hot Rasam rice.

Ingredients:

4 tbsp Olive Oil(daily use oil)

1/2 kg Chicken

2 onions grind to paste

4 tomato

1/2 cup coconut pieces

4 tsp pepper

1 inch ginger

8 garlic

1 tsp turmeric powder

2 tsp garam masala powder

3 red chilies fried in oil (optional to add more spice)

For garnish

coriander leaves and lime to taste

Method

1. Heat a 2 tbsp oil in a saucepan and then add onion paste and salt.Fry it onions get cooked

2. Grind pepper,coconut pieces,tomato,ginger and garlic to paste.Add this mixture to the pan.

3.Cook till oil separates then add 2 tbsps of oil and garam masala powder. Add fried chilies if needed (to add more spice).

4.Then add the chopped chicken and cook for 2 mins closing the lid.(This gives out water from the chicken).Then open the lid and cook till the gravy thickens.

5.Garnish with coriander leaves and lime.

Quick Chicken Noodles

Ingredients:

1/2 kg boneless chicken chopped into cubes

1/2 cup Sliced spring onions

1 cup broccoli florets

2 carrots,cut into long strips

2 green capsicum,cut into long strips (yellow and red capsicum optional)

1 cup frozen peas

2 eggs

2 cups egg noodles

5 tbsp Oil

For the sauce

3 tsp Soy sauce

1 tsp Rice wine

2 tsp Vinegar

1 tsp Chili sauce

2 tsp Brown Sugar

1 tsp pepper

Salt to taste

Method

COOK THE NOODLE

1.Boil water (sufficient to cook the noodles)

2.Add salt and cook the noodles for 7 minutes.

3.Then drain the water and let it cool.

4.Add some oil in the hands and mix the noodles so that it does not stick.And keep aside.

COOK THE CHICKEN

1.Mix soy sauce,vinegar and salt with the chicken.

2.Add 2 tbsp of oil in a pan and fry the chicken.

3.Remove from the pan

BRING EVERYTHING TOGETHER

1.Add 2 tbsp of oil in the pan

2.Add eggs and make an egg scramble.

3.Then add all the ingredients for sauce and mix.

4.Once the sauce is mixed with the egg, add spring onions,broccoli, carrots, green pepper .

5.Then add the cooked chicken.

6.Finally the noodles and saute well.

7.Serve hot.

BANG BANG CHICKEN

Bang bang chicken is originally called as Bon Bon Chicken, this popular Szechwan dish is made with Sesame and Peanut Butter. The name was supposed to be raised by the sound made by street wanders while cutting the chicken into pieces.

Ingredients:
Curry Sauce
2 teaspoons chili oil
1/4 cup minced onion
2 tablespoons minced garlic
2 teaspoons minced ginger
1 cup chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chilli powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground mace
1/4 teaspoon turmeric
1 cup coconut milk

Peanut Sauce:
1/4 cup creamy peanut butter
2 tablespoons water
4 teaspoons sugar
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon lime juice
1 teaspoon sesame oil

2 medium carrots, cut lengthwise
1 small zucchini, cut lengthwise
1/2 cup peas
2 chicken breast fillets
16 large raw shrimp, shelled
2 tablespoons corn starch
oil

4 cups cooked white rice

Garnish:
1/4 cup flaked coconut
1/4 cup coriander leaves
2 tablespoons chopped peanuts
2 green onions, chopped

Recipe:
Curry sauce:
1.Heat the chili oil in a large saucepan over medium heat. When the oil is hot add the onion, garlic, and ginger. Sauté until golden brown then add the chicken broth.
2.Add cumin, coriander, chili powder, salt, black pepper, and turmeric and stir well. Simmer for 5 minutes then add the coconut milk.
3.Bring mixture back up to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken.
4.Add the carrots and zucchini, and the peas. Simmer mixture for 10 minutes or until carrots become tender.

Peanut sauce :
1.Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan over medium heat.
2.Heat just until mixture begins to bubble, then cover the pan and remove it from the heat.
Chicken and Shrimp:
1.Cut the chicken breasts into bite-size pieces. Coat the chicken and shrimp with corn starch. Heat the oil in a large skillet over medium heat. Add the coated chicken to the pan and sauté it for a couple minutes, turning as it cooks.
2.Add the shrimp to the pan. Cook the shrimp and chicken for a couple minutes, until it's done, then remove everything to a rack or towel to drain.
For garnish:
1. Toast the flaked coconut by preheating your oven to 300 degrees. Spread coconut on a baking sheet and toast it in the oven. Stir the coconut around every 10 minutes or so that it browns evenly, but watch it closely in the last 5 minutes so it doesn't get too dark. After 25 to 30 minutes the coconut should be light brown. Take it out of the oven and let it cool.
Set the plate:
1.Build the plates by filling a soup bowl with 1 cup of white rice. Press down on the rice. Invert the bowl onto the center of a plate, tap it a bit, then lift off the bowl leaving a formed pile of rice in the center of each plate.
2. Arrange an equal portion of chicken and shrimp around the rice. Spoon the curry sauce and vegetables over the chicken and shrimp, being careful not to get any sauce on top of the rice.
3.Drizzle peanut sauce over the dish concentrating most of it on the rice.
4.Sprinkle chopped coriander leaves,green onions and chopped peanuts over the center of the rice.
5.Sprinkle toasted coconut over the chicken and shrimp and serve it up.


Note:
**Instead of Zucchini can use Cucumber too
**Instead of roasting coconut in the oven you can fry it.

IDLY WITH CHICKEN CURRY

Ingredients

1 Cup Urad dal(Black gram beans)

2 Cups Idly Rava

1 tsp Fenugreek seeds

Pinch of salt

Oil accordingly

Utensils:

Blender

Idly stand with idly plates

A steamer big enough to fix the idly plates

Method:

1.Soak Urad dal in water overnight

2.Drain the water and keep the drained water aside.

3.Grind the dal into a smooth batter then add idly rava and blend it for a min.

4.Remove the batter into a vessel and make sure there is not lumps.

5.Keep it covered in a warm place and let it ferment(it might take about 6 hrs.

6.When the batter's volume is increased add a pinch of salt.And mix it add water if necessary.The consistency should be like condensed milk.

7.Rub oil in the idly plates so that the idly doesn't stick after its cooked.

8.Fill the plates with the batter and steam it for 15 minutes or until steam comes out.

9.To check if the idly is cooked touch the idly and if it doesn't stick then its done.

10.Remove all the idlis and serve with any side dish.

I like it with the Chicken curry or with any Indian side dish like Coconut chutney or sambar.

EASY CHICKEN CURRY

This is so fast and east to make,you won't believe how good it tastes.Just follow the simple steps.Its best when the gravy is watery and dipped in hot dosa.The dosa just melts in the mouth with the juicy gravy.

Ingredients:

1 kg Chicken

4 tbsp Oil

1 Bay leaf

2 Cardamom

2" inch stick Cinnamon

1 tsp Garam masala powder

4 Onions

10 Cloves Garlic

4 Green chillies chopped in long strips

1 tsp Turmeric powder

2 tsp Chili powder

4 tsp Coriander(Dhanya) powder

4 tbsp Coconut milk

Salt to taste

Water accordingly

Coriander leaves for garnish

Method

1.Heat the oil in a kadai and once the oil is hot add bay leaf,cardamom and cinnamon.

2.Add chopped onions and salt,cook till the onions turns transparent.

3.Then add green chili,garlic and turmeric powder stir constantly to prevent any sticking

4.Then add chopped chicken and close the lid.

5.When water comes out from chicken then add chili powder and danya powder

6.When it is half cooked put some more water and close the lid.

7.Once the chicken is fully cooked add the coconut milk and let it boil for some time.

8.Garnish with chopped coriander leaves

This is my all time favorite chicken curry best with dosa or idly.

CHICKEN TERRIYAKI

Ingredients:
300 gms Chicken Breast
1/4 bunch broccoli
1 carrot
90 ml mirin
60ml soy sauce
60 ml sake
pinch of white pepper
pinch of salt
85 gms flour
1/4 cup oil

Recipe:

Prepare the vegetables:
1. Bring a large pot of water to a boil with 1-tablespoon salt. Add broccoli and carrot.
2.Cook until slightly tender, not soft. Remove them from water and run under cold water until they are cooled.
3. Heat oil and in large sauce pan and add the vegetables.Cook for 3-4 minutes and keep it aside.

To Pan Fry:
1.Coat the chicken with flour,which helps it to keep it from burn.
2.Make the sauce by mixing soy sauce and mirin
3.Heat a sauce pan with oil and then add garlic
4.Pan fry the chicken for about 4-5 minutes.Flip on the other side and repeat the same.
5.once the chicken is cooked pour sake.
6.Add the mirin-soy mixture to reduce the sauce.Sprinkle salt and pepper.
7.Once its done cut the chicken and arrange it on a plate with the vegetables.