Recipe of bamboo Chicken

Ingredients:

Boneless chicken: 500

Kashuri methi or fenugreek leaves: 1 cup

Ginger garlic paste: 2 tbsp

Red chilli powder: 1 tbsp

Turmeric powder: ½ tbsp

Chicken mashala: 1 tbsp

Garam mashala powder: 1 tbsp

Salt as per taste

White oil: 2 tbsp

Process:

Take the chicken in to a bowl. Add ginger garlic paste, kashuri methi leaves, red chilli powder, turmeric powder, chicken mashala, garam mashala, salt and oil and mix all the ingredients into the chicken very well. Leave it for 2 hours. Now heat a wok with little oil and add the marinated chicken into it and cover. Cook it on lower flame until the chicken becomes soft. It is ready to serve. But it is a traditional tribal cuisine of Araku valley. Originally it is made by stuffing bamboo with chicken and then cooked on coal. In that case after marinating the chicken take a cleaned bamboo shoot and fill the chicken. Cover the bamboo shoot with leaves. Make fire outside with wood add kept the bamboo shoot into the fire for 45 minutes on medium flame. Remove the bamboo shoot from the fire. Remove leaves from the bamboo shoot. Take out the chicken on a banana leaf to feel the traditional tribal dish.

For more exiting dishes please visit heselerestora.blogspot.in

Ritu’s Kitchen thanking you for visiting heselerestora.

Recipe of Chicken Malaikari

Ingredients:

Chicken: 1 kg

Curd: 150 g

Ginger paste: 1 ½ tbsp

Garlic paste: 1 tbsp

Onion paste: 7 to 8 tbsp

Cumin seed: 20 g

Coconut milk: 4 to 5 cups

Sugar: 100g

Garam masala powder: 5 g

Red chilli: 4 pieces

Refined oil: 6 tbsp

Method:

Clean the chicken pieces. Boil the chicken pieces with some water. Separate the chicken pieces and chicken stock and keep aside. Take a pan and roast the cumin seeds and red chilli and grind it to make powder. Take a wok, heat oil and add onion paste, garlic paste and sugar and sauté for 1 to 2 minutes. Add boiled chicken pieces, ginger paste and salt and stir it. Fry it for 2 to 3 minutes and add the chicken stock. As it starts boiling, add coconut milk and curd. Cook it until the gravy becomes thick. Lastly, sprinkle the garam masala powder and roasted cumin seed and chilli powder on the gravy. Your chicken malaikari is ready. Serve it with steamed rice.

For more exiting dishes please visit heselerestora.blogspot.in

Ritu’s Kitchen thanking you for visiting heselerestora.

 

Extras: Coconut, in Sanskrit, is “kalpa vriksha”, i.e. the tree which provides all the necessities of life. It is evident by its many traditional uses, ranging from food to cosmetics. As a food, it forms a regular part of the diets of many people in the tropics and subtropics. Both the solid “meat” and the liquid “water” provide great food value.  Per 100 gram coconut meat contains 354 calories. Raw coconut meat supplies a high amount of fat, especially saturated fat and carbohydrates. It  also includes the dietary minerals like manganese, iron, phosphorus etc.

Recipe of Chicken Popcorn

Ingredients:

Boneless chicken: 1 cup (cut into small pieces)

Vinegar: 2 tbsp

Black pepper powder: 2 tbsp

Egg: 3 pieces

Bread crumbs: 1 cup

Flattened rice (beaten rice): 1 tbsp (dry roasted)

Salt as per your taste

Refined oil: 2 cups

Method:

Take a mixing bowl. Add small chicken pieces, vinegar, black pepper powder and salt. Mix it well and leave it for half an hour in normal room temperature. Take a bowl and whisk the eggs and keep aside. Take a chicken piece and dip it into the egg and roll it on bread crumbs. Again dip it into the egg and roll it on roasted flattened rice. Now deep fry the coated chicken piece. Repeat it with every chicken piece. Chicken popcorn is ready. Serve it with sauce. 

For more exiting dishes please visit heselerestora.blogspot.in

Ritu’s Kitchen thanking you for visiting heselerestora.

Recipe of Panjabi Butter Chicken

Ingredients:

Chicken: 500 g

Onion: 3 pieces (thinly chopped)

Tomato: 1 big size

Cashew nut: 100 g

Red chilli powder: 1 ½ tbsp

Coriander powder: 2 tbsp

Turmeric powder: ½ tbsp

Green cardamom: 4 pieces

Cinnamon stick: 1 inch

Ginger garlic paste: 1 tbsp

Fresh cream: ½ cup

Kasuri methi or dried fenugreek leaves: 1 tbsp

Lemon juice: 2 tbsp

Black pepper powder: 1 ½ tbsp

Salt as per your taste

Refined oil: 4 tbsp

Butter: 4 cubes

METHOD:

Marinate the chicken pieces with 2 tbsp lemon juice, black pepper powder and salt. Heat the oil in a pan and add the chopped onion. Fry until the colour gets light brown. Soak the cashew nut and tomato in hot water for 10 minutes. Peel the tomato. Now take a mixer jar and add the tomato, fried onion and shocked cashew nut to make a paste. Take a wok and heat oil and butter in it. Add green cardamom and cinnamon stick and sauté for few seconds. Add ginger, garlic paste and sauté for another few seconds. Now add the marinated chicken and fry until the colour gets golden brown. Add turmeric powder, coriander powder and red chilli powder and stir it. Now add the tomato, onion and cashew nut paste and cook it till the oil is oozing out. Add one cup of water and cover the lid and cook the chicken on low flame until it becomes soft. Add kasuri methi and let it boil for some time. Lastly, spread the fresh cream and turn off the flame. Garnish with grated egg and serve it with roti or rice.

For more exiting dishes please visit heselerestora.blogspot.in

Ritu’s Kitchen thanking you for visiting heselerestora.

  

 

EXTRAS: Fenugreek is popularly known as Kasuri Methi in India. Fenugreek leaves are used for flavoring dishes. The leaves have a bitter taste, but when added to the recipe, it changes the taste. Used for cure of arthritis.

Recipe of curd fish or dai mach:

Ingredients:

·       Fish (rohu fish or any clean water fish): 4 pieces(take the fleshy part or peti of the fish)

·       Curd or dai: 1 ½ cups

·       Onion paste: 1 tbsp

·       Ginger paste: 1 tbsp

·       Garlic paste: 1 tbsp

·       Onion (chopped): 1 big piece

·       Ghee: 2 tbsp

·       Oil: 5 tbsp

·        Cardamom: 2 pieces

·       Cloves: 4 pieces

·       Cinnamon stick: 1 inch

·       Red chilli powder: ½ tbsp

·       Kashmiri red chilli powder: ½ tbsp

·       Raisins: 10 to 15 pieces

·       Bay leaf: 2 pieces

·       Green chilli: 4 pieces

·       Turmeric powder: 1 tbsp

·       Sugar: 1 ½ tbsp

·       Salt as per taste

Method:

Take the slices of fish and wash them. Put the pieces into a mixing bowl and add turmeric powder and salt. Keep aside for 10 to 15 minutes. Take a wok and heat oil. Add the fish pieces and fry it. Don’t let it turn brown. Take the fish out and keep aside. Take a bowl and beat curd. Add onion paste, ginger paste, garlic paste, red chilli powder, kashmiri red chilli powder, turmeric powder, sugar salt and 1 tbsp oil to make batter. Pour the fried fish into the batter and marinate it for 2 hrs in room temperature.  In the remaining oil add ghee and heat. Add bay leaves, cardamom, cloves, cinnamon stick and raisins. Let it splutter, add the marinated fish in it and stir for 2 to 3 minutes. Cover the wok and cook on low flame for 10 to 15 minutes. Once the oil has risen to the top and the fish is cooked perfectly, turn off the flame. Garnish with green chilli. Serve it hot with boiled rice.

For more exiting dishes please visit heselerestora.blogspot.in

Ritu’s Kitchen thanking you for visiting heselerestora.