Chicken Curry

If you are searching for traditional Indian chicken curry, then I must say that you are on the correct page. Chicken curry is quite a popular dish as it has different versions and recipes depending on the regions and country. Everyone has their own unique style of making chicken curry.

Most of us believe that it takes lot of time and patience to make. But this article will guide you and show you how simple it is to make.

The major ingredients required to make the dish are: 12 skinless, boneless chicken breast halves- cut into strips, ½ cup vegetable oil, 4 large chopped onions, curry powder along with salt to taste.

Instructions:

Heat the oil in a large pan on medium heat. To the heated oil, saute the onions until golden brown. Stir in the curry powder and salt. Add the chicken breasts when all the ingredients are mixed properly. You can add little water if desired. Simmer the chicken covered on low heat for 45-50 minutes till the chicken is fully cooked.

Remove the cover and cook for an additional 15 minutes. Garnish with coriander leaves.

For a more flavored taste, you can marinate the chicken for few hours before you cook chicken. For marination, you can take the chicken breasts in a bowl and add ginger garlic paste, turmeric powder, chili powder, salt plus little yogurt. Mix them all well and leave for at least 2 hours.

When the curry along with chicken is fully cooked, you can serve over hot cooked rice with some mango chutney, if desired.

 

A Spicy and Hot Indian Recipe For Fish

This Fish Cutlet recipe is very easy to make.

It can be served as an appetizer, snack or a side dish.

It is good to include an oily fish in our diets at least thrice a week. So if you want you can use an oily fish or a white fleshy fish for this recipe.

Make the cutlets as hot as you desire. The idea is to balance all the flavors.

To make these cutlets you will need

• 500 g fish steak (oily or white fish)
• 300 g of potatoes (approximately)
• 2 medium Onions (Chopped finely)
• 3-4 green Chilies (chopped finely)
• 1 cup fresh Coriander (chopped finely)
• 2 Tbsp of Ginger-Garlic paste
• Salt to taste
• 1/2 Tsp red Chili powder
• 2 Tsp Coriander powder
• 1 Tsp Roasted Cumin powder
• 1/2 Tsp Garam masala (optional)
• 3-4 Garlic cloves, 1 inch ginger, 7-8 peppercorns and 1 tsp fennel seeds
• Water
• 1 egg (lightly beaten with a pinch of salt)
• Bread crumbs
• Oil for frying

To boil the fish, place the fish in a saucepan and cover it up with water (just enough to cover the fish). Pound the garlic cloves and ginger knob and add it in the water, along with the peppercorns and fennel seeds. Bring it to a boil and cover and simmer for 5 minutes or until the fish is done. Let it cool down.

Meanwhile boil the potatoes (in a pressure cooker or as you please). Grate or mash.

Also keep the beaten egg in a bowl and bread crumbs in a flat plate.

Remove the fish from the water, clean the bones and put all the flesh in a bowl. Add the mashed potatoes, chopped onions, chilies, coriander leaves, ginger-garlic paste, salt, lime juice and the rest of the dry powders.

Get your hands dirty. Mash and mix well. Sneak a taste and make adjustments if any.

Make the cutlets by shaping as desired (round or oval). Shape into small balls and place in between your palms and press gently, to flatten them a little.

Take each cutlet, dip it in egg and immediately roll it on all sides in the bread crumbs. Place all on a tray and once all cutlets are done, cover up with a cling wrap and put in the refrigerator for at least an hour. This helps the bread crumbs to set well on the cutlets.

Heat the oil for frying in a deep pan or kadai, and deep fry the cutlets in batches of 3-4 on a low to medium heat. When evenly brown on all sides, take out with a slotted spoon and drain on kitchen paper.

Serve with a dip or sauce of your choice.

Tips:

Always fry just one cutlet first, to check if the temperature of oil is ok. This way you lose just one if something goes wrong.

Make lots at one time and store in the freezer for up to a month. This saves a lot of time. Defrost and reheat under a hot grill or on a griddle on the stove. Do not heat in the microwave.

When you put the cutlets in the oil for frying, avoid turning them immediately, lest they might break. Wait for a minute or so and then turn them over. Keep turning occasionally to get an even brown color.

You can strain the water in which the fish was boiled as a mild and quick fish stock,to make a soup or sauce. 

Indian Style (Egg) French Toast Recipe

French Toast is an easy and quick snacks that tastes delicious (of course it's delicious, it's fried!). This can be a heavy breakfast and if you eat too many in the evening can serve as dinner as well. You can make this item even more distinctive by adding chat masala / pepper / amchur (grounded mango powder) /etc.

Ingredients

• 1 small size onion
• 2-3 green chili
• 1 inch ginger
• 1/2 teaspoon black pepper
• 2 eggs
• 4 bread slices
• Vegetable oil
• Salt

Preparation time: 5 mins

Cooking time: 10 mins

Serves: 2

Steps

1. Chop 1 small size onion, 2-3 green chili, 1 inch ginger and put it in a bowl.
2. Put salt to taste, 1/2 teaspoon black pepper into the bowl (step 1) and mix well.
3. In another bowl break 2 eggs and put it into the bowl and beat the eggs properly.
4. Put all the contents of (step 1 & 2) into the bowl (step 3) and mix well.
5. Take a non-stick pan heat 2 teaspoon of vegetable oil and put 4 bread slices into the tawa (shallow frying pan).
6. Put the mixed content (step 4) over on one side of bread slices and spread them with spoon and put that side upside down on the non-stick pan and fry till the one side is semi-cooked. While it is getting cooked, put another layer of mixture (step 4) on the top side and spread with spoon.
7. Then turn the bread upside down and semi-cook the other side as well.
8. Finally keep on flipping the sides of the bread till both sides are fully cooked, brown and crispy (up to your choice of the amount of crispness).

Garnish with black salt powder.

French Toast is ready to serve hot with tomato sauce for breakfast or evening snacks. You can also serve this with grated cucumber with lemon, salt and pepper for added coolness. 

Bread Koftas in Pumpkin Curry As Indian Recipe

This pumpkin and bread kofta curry is very yummy Indian vegetarian dish with a little new ingredient added to it. It is the bread. i would say this would be one of the creative way to finish a day or two old bread. "Koftas" means balls fried in oil. Here I have koftas with bread and a few other ingredients. I have used Bottle gourd or the white pumpkin familiarly known in India. If you dont get it you can even use the red pumpkin to prepare this curry. The only little difference in taste is that it would give a light sweeter taste.

I tried this recipe without the use of onions. As now a days the onions have become dearer it is time to think with something that tastes great and at the same time it has no onions. But onion can also be used if available in abundance.

This is a very nutritious dish and when eaten with rice becomes a complete dish in itself.

Bread koftas in pumpkin curry
Ingredients
For the Koftas
Bread slices 5-6
Fresh curds ½ cup
Plainflour (maida) 3 level tbs
Chopped coriander 1tbs
Green chillies, chopped 4
Soda bi-carb 2 pinches
Salt to taste
Oil for frying

For the pumpkin curry

White pumpkin (lauki) 250gms
Tomatoes 2 large
Cumin seeds 1tsp
Chilli powder 2tsp
Coriander - Cumin seed (dhania-jeera)powder 1tbs
Turmeric powder 1/4tsp
Garam masala 1tsp
Fresh curds 2 cup
Green peas ½ cup
Boiled and fried small potatoes 1 cup
Ghee 3tbs
salt to taste

Method For the koftas

Remove the crust from the bread slices. Soak the bread in the curds for 20 minutes
Add the flour, coriander leaves, chillies, soda bi-card and salt. Mix thoroughly divide and roll into balls, deep fry in oil.

For the pumpkin curry
Peel the pumpkin and cut into big pieces,add one and a half cup of water and cook.
When cooked, blend in a liquidiser put the tomatoes in hot water for 10 minutes grate into a puree.
Heat the ghee and fry the cumin seeds until they crackle.
Add the chilli powder, coriander-Cumin seed powder, turmeric powder and garam masala and fry a few seconds.
Add the Curds, pumpkin mixture, tomato puree and half cup of water, cook for a few minutes.
Add the green peas, potatoes and salt to the mixture
Just before serving add the koftas to the curry and give one boil.
Garnish with Coriander leaves and serve hot with Roti or Rice