Kerala Styled Fried Chicken

Many people confuse South Indian cuisine as Idli-Sambhar, Dosa etc only. But while exploring food stuff of Kerala i came to know about various kinda chicken and fish dishes which has its own unique flavor and taste: little spicy, hot and tangy. I had cooked Kerala styled fish earlier but its my first time with chicken.. .. also i prefer whole leg instead of drumstick when it comes to any indian styled chicken snack, and the reason is MORE FLESH ;)

soo here goes the R E C I P E.. ..

Ingredients.. ..

4-5 whole chicken legs

oil for deep frying

For marinade

2 tbsp ginger-garlic paste

1 tbsp coriander powder

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 black pepper powder

1/2 or 1 tsp garam masala powder

10-15 ml lime juice

1. Wash and dry the chicken pieces

2. Mix all marinade stuff into a fine paste

3. Make diagonal slits on chicken pieces. Now rub the marinade on them and try inserting some into the slits.

4. Cover the chicken pieces and keep in fridge for 1-2 hours.

5. Heat some oil in a dutch oven or kadhai at 350 degree and deep fry the pieces at medium-low flame for couple of minutes

6. Turn them upside down and again fry for 4-5 minutes.

7. Serve hot with salad or chutney.

Murgh Biryani

Chers Amis!! earlier i posted couple of recipes for biryani, both Lakhnawi(Lucknow styled) and Hydrabadi but if you are a beginner its a HUGE challenge for you, coz Hydrabadi is quite tricky and Lakhnawi you need to handle with lot of care coz if rice are fully boiled it will turn quite soggy. In short if you gonna make it for the first time its a matter of luck :)

Now this style that im gonna share is the complete opposite of Hydrabadi. In Hydra you spread the layer of marinated meat at the bottom of pan, cover with half cooked rice and then cook on very low flame in a sealed pot for an hour. Now here we have the risks of over cooked rice, somewhat raw meat and sogginess. BUT the procedure ive used, in this we mix 40-50% cooked rice with fully cooked meat and some seasonings and then again cook on low flame till the rice are fully cooked. Now the advantage here is that the extra juices that cause sogginess are used to cook the rice which results into quite dry biryani with zero stickiness between rice.. sounds easy no ??? ;)

Now the quantity ive used here is sufficient for 2-3 people with average appetite.

Ingredients.. ..

For marinade

250 gm boneless chicken pieces

1/2 cup curd

Whole garam masala (1 bay leaf, 2-3 green cardamoms, 3 cloves, 1" cinnamon stick, 1/2 tsp mace, 1/4 tsp nutmeg powder)

Salt, to taste

1-2 tbsp ginger-garlic paste

1/2 tsp crushed peppercorns

1 tomato, chopped

1-2 dry red chillies

1/4 tsp red chilli powder

Other stuff

1 large onion, thin sliced

Salt, to taste

250 gm basmati rice

water

1 tsp kitchen king powder

100 ml ghee/oil

1/2 tsp garam masala powder

How to do it.. ..

1. Wash the chicken pieces with cold water and let them dry for some time.

2. Marinate the pieces with above described stuff and refrigerate for 3-4 hours.

3. Heat the ghee in a thick bottomed pan and fry the onions.

4. Saute till the onions get brown and then with a slotted spoon take out around half the onions and set aside for using later.

5. Add the chicken along with its liquid content. Cook them on medium/low flame till the pieces are tender, without covering the pan.

6. Boiling the Rice: first of all we need to soak the rice in water for about half an hour.

To boil them well, use 1 ltr water and put 1 tbsp salt in that. when water is at its full boiling point, add rice and cook without covering. Here please be careful and drain out all the water when rice are barely half cooked and re-wash them with cold water.

7. Now put all the rice in the pan where we cooked our chicken.

8. Mix them very gently.

9. Add some more salt (if needed), rest of the fried onions, garam masala powder and kitchen king powder.

10. again mix gently and thoroughly and cover the pan. Cook on low flame for another 15-20 minutes or till the rice are fully cooked. Serve hot.. ..

KFC right in your own kitchen!!!

Ok let me confess, i can stay in KFC all day and eat the yummy yummy chicken all the time but cant help it as KFC is 20 kms away frm my place but yeah i can have the alternative of cooking almost same thing in my kitchen which is cheap, cleaner and healthier. Also im gonna tell you a trick to make the chicken extra soft n juicy ;)

Ingredients.. ..

Chicken drumsticks or boneless

1-2 tbsp Cornflour

1-2 cups Refined flour, enough to roll the chicken in

1/2 tsp baking powder

1 egg

mixed herbs

1/2 tsp crushed peppercorn

Salt, to taste

Oil, for deep frying

Water, enough to soak the chicken

Method.. ..

1. Take warm water in a bowl, add some salt and mixed herbs and dip the chicken in that for an hour, this will result as soft and juicy chicken inside the crust.

2. Take the chicken pieces out and let them get dry for a while.

3. Beat an egg in a bowl, add some salt, pepper and herbs in it.

4. Coat the chicken pieces with egg.

5. Now mix the refined flour, corn flour, baking powder and little bit salt in a bowl and roll the chicken pieces in it.

6. Now heat some oil in a dutch oven/kadhai and deep fry the pieces.

Chilli Chicken

Hi guys i know very well you love Chinese cuisine otherwise you wont be checking this page, right huh ;) ?? Here in north India we are having quite lot of rainfalls these days and even today i had to skip my classes due to same reason. Usually as trend we are into having something sweet during such day but i decided to have Chinese which turned out quite well. In this Chilli Chicken i havent put lot of stuff, just some basic ingredients required for anything Chinese, which anyone can easily cook.

So here we go.................

Ingredients

500 gm boneless chicken, cut into small bite size pieces

2 tbsp corn flour

1 egg

salt, to taste

1/2 tsp crushed peppercorns

1 tsp ajinomoto

3-4 medium onions, diced and open all the way

200 gm bell pepper, diced or julienne cut

2 tbsp soy sauce

2 tbsp chopped ginger-garlic

3-4 dry red chillies, seedless

4-5 tbsp tomato ketchup

Method.. ..

1. Marinate chicken pieces with 1 tbsp cornflour, lil bit salt, pepper, half ajinomoto and egg. Keep it aside for 10-15 minutes.

2. Deep fry the chicken pieces up to golden brown.

3. Now to make the gravy, heat 2-3 tbsp oil in a frying pan and add dry red chillies, saute for 10-15 seconds.

4. Add chopped ginger-garlic and cook for another couple of seconds.

5. Add onions, followed by salt and rest of pepper powder and ajinomoto.

6. Add bell pepper, saute for 1-2 minutes.

7. Add soy sauce and ketchup, mix well.

8. add 50 ml water and stir well. now mix rest of the corn flour in 3-4 tbsp water and add into the gravy to make it thick.

9. Add chicken pieces and stir for few minutes.

10. Serve hot with steamed rice or bread.

Pan Fried Chicken with Butter Sautéed Vegetables & Velouté Sauce

Woah what a huge name huh!! Pan Fried chicken is one of the tastiest Continental main courses and pretty much easy to cook. So now im gonna post the recipe step by step: Veloute Sauce, Butter Sautéed Vegetables and finally Pan Fried Chicken.

Ingredients:

Veloute:

1 tbsp refined flour

1 tbsp butter

1 cup chicken stock water

Mixed herbs (Oregano, Parsley, Rosemary, Basil)

Salt, to taste

1/4 tspWhite pepper

Butter Sautéed Vegetables:

Beans, Carrots, Potatoes, Baby corn, Mushrooms (Baton cut)

Salt, to taste

Butter

Mixed herbs

Pan Fried Chicken:

1 Chicken breast, drumstick, thigh

2 tbsp olive oil

1/2 tsp crushed peppercorns

Mixed herbs

1 tsp garlic paste

refined flour

Method (Veloute)

1. Heat 1 tbsp butter in a thick bottomed pan

2. Add refined flour and whisk quickly.

3. Put Chicken stock water and mix quickly.

4. Add salt(if needed, as stock water already has some salt in it), pepper and herbs. Here is how our sauce should look.

Butter Sautéed Vegetables:

1. Cut all the vegetables into Baton styled cut.

2. Blanche them SEPARATELY in salted boiling water. Boil them up to 70-80% done.

3. Now heat some butter in a frying pan and cook the veggies for 1-2 minutes and sprinkle some herbs, salt(if needed) and white pepper powder on top.

Last but not least, Our YUMMY Chicken:

1. First of all you need to marinate chicken with olive oil, garlic paste and crushed peppercorns, keep in fridge for 1 hour.

2. Coat the pieces with refined flour.

3. Heat some oil in a wide pan and fry the pieces on medium flame. Turn them upside down after 2-3 minutes and repeat till the pieces are tender.

4. Repeat the procedure with rest of the pieces and serve with vegetables and sauce on top.