Salad Dressed in French

 

 

Hallo, all I am once again coming back to my Cookelette Blogging. Being busy with life, work etc.. I kind don't find time to continue this blog the way I want. My working hours are 8AM to 5PM so after these hours sitting on the blog is never that easy. But I really love it so much that I am not able to stop it at all. So now I decided I can add my passion in cooking once in a month or at least once in a while. So here I start...

 

As I said busy work, so I always look for easy recipes, and salads are something we love. Its really easy just to arrange everything and then the mixing.

 

 

Ingredients:
Pomegranate - 1 cup
Corn kernels - 1 cup
Cucumber - 1 cup
Carrot - 1 cup
Penne Pasta - 1 cup ( but I used more as we love it in salad)
Kidney Beans - 1 cup
Capsicum - 1 cup
French dressing Sauce - 1 cup



 

Method of Preparation:

 

As you can see is very very simple,  just keep the pasta boiled and strained. Just ensure to let the pasta cool before starting your preparation.



 

 

You can cut the vegetable in your desired shape, well I slit the cucumber, carrot into four and then chopped. once all the vegetable is chopped

 

I just mixed it well and poured one cup of French Dressing. This I bought from the Market. I used American Garden French Dressing

 

 

 

You can also add the sauce while serve, it will look more appealing with the sauce dripping over the vegetables

 

And thaz it, you will surely enjoy this easy and lazy food :)

 

Orange Chicken

Left over chicken grill or fry - shredded - 4 cups
2 onions - chopped
2 green chilli chopped
one garlic clove chopped
1 small piece - ginger chopped
1 tbsp - chilli powder
1/2 tbsp - turmeric powder
garam masala as required (Optional)
Finely chopped tomato - 1 no.
orange juice - one cup
orange chopped - 1/2 cup
coriander leaves - to garnish
oil to saute

preparation

heat oil in a pan
Saute onion, add chopped, green chillies, garlic and ginger.. saute well. Now add chilli powder and turmeric powder. then add the chopped tomatoes and orange.. saute well ..
add salt as required ..
then pour in the orange juice along with shredded chicken .. let it simmer .. for a while .. let the juice drain out
spinkle with garam masala (optional) . .garnish with coriander leaves .. and serve as desired..

Remember never waste food :)

Hyderbadi Murgh Kurma

1 kg of chicken (boneless preferably)
2 cups curd
½ cup cashewnut paste
4 cloves
a pinch of turmeric powder
1 tbsp each of ginger, garlic and green chilly pastes
1 tbsp each of cumin, coriander and garam masala powders
1 cardamom crushed
1 tablespoons clarified butter ghee
salt to taste
fresh cream - 1/2 cup
golden brown fried onion rings, and finely chopped coriander leaves for garnishing


Heat clarified butter ghee in a cooking pan on medium level till hot. Add the cardamom / clove and fry for a few seconds. Add the ginger-garlic / chilly pastes and fry for a few more seconds. Add the curd , and masala powders and stir on medium heat for about 1 minute.
Add the chicken pieces, little water ( if you want) and mix well. Cover and cook on medium level for about 15 minutes or till the chicken is half - cooked.
Add the cashewnut paste and fry for a little while. Add water as required and sprinkle salt to taste.
Mix well. Cover and cook on low heat for about 15 minutes or till the chicken is tenderised and the gravy is thick.
Stir in fresh cream

Garnish with golden brown fried onion rings, and finely chopped coriander.

Serve with rice / nan or chapathi :)
ENJOY !!

Chicken 65 ' Grandma Style

Chicken -1 kg cut into pieces.
green chillies -4 Nos.
Juice of two lemons
Yogurt - 3/4 cup
Ginger - 1 1/2 tbsp
Garlic - 1 1/2 tbsp
Tomato- 2 tbsp paste
If you don't have tomato paste, just boil one small tomato for 5 mins, remove skin and add to the other ingredients for
grinding.
Maida – 2 Tbsp

Turmeric powder - 1/2 tsp
Red chilli powder -3 tbsp or more

Curry leaves - 1/2 cup
Any oil for frying
Salt to taste

Procedure:
Grind the spices and the other ingredients into a fine paste without adding water.
Mix the chicken and the marinade thoroughly and keep aside for at least 3-4 hrs.
Cook the chicken with its marinade(no additional water) in a pan or any convinient dish for 7 mins till all the water is absorbed and the chicken looks dry.
This will cook the chicken and reduce frying time.
once 3/4 done ..switch off

Now Heat oil (approx. 1 cup ).
Fry the chicken on medium heat for about 7-10 mins.
The chicken has to turn reddish brown.

Drain onto a paper towel to remove the excess grease.

Heat 1 tbsp oil in a wok or sauce pan and fry the curry leaves.

Drain and garnish on top of the chicken.

Tip : Coconut oil will increase the flavour

Chilli Chicken

Ingredients
Chicken – 1 kg – Cut really small
Corn Flour- 5 tblsp
Ginger garlic paste – 1 tbsp
Egg white of 2 eggs
1 tbsp – soya sauce
Chilli powder-3 tsp (Kashmiri Chilli preferably or you can use food Colour for a much appealing look)
Salt as reqd.
Oil for deep frying.

Big Onion Diced – 2 cup
Ginger and Garlic chopped- 2 tbsp each.
Chicken stock – ½ cube soaked in ¼ cup water
Ketchup / tomato sauce – 4 tbsp.
Red Chilli sauce-3 tbsp(or as u prefer)
Soya Sauce – 3 tbsp
Corn Flour- 3 tblsp – with water to mix
Dried Red Chilli crushed – 1 tbsp

Add Salt-if you feel required

For final garnish green bell pepper diced – 1 cup


Method
In a bowl mix together corn flour, egg white, chilli powder, 1 tbsp soy sauce, ginger garlic paste and salt.
Marinate the chicken with the mixture
Deep fry the chicken pieces until they are golden brown.

Take another Pan, pour 2-3 tbsp of oil from the oil used for frying chicken
Saute ginger and garlic for 5 mins
Then put Onions, Saute until transparent
Pour the chicken cube along with water and mix well
Then add all the 3 sauces and the crushed Dried red chilli to it. Mix well.

Add the fried chicken pieces to it. Combine.

Mix 3 tbsp corn flour with water and pour into the chicken mixture.

Combine well.
Adjust the gravy to your choice (Heat more time for less gravy).

Garnish with Diced Bell Pepper tightly close and leave for 5 mins

You can also garnish with Coriander Leaves

Serve with plain rice, fried rice .. etc

Chicken 65

Ing:
Chicken - 1 kg
Red Chilli - 1 tsp
Black Pepper - 1/2 tsp
Salt to taste
Egg white - 2 Nos.
Cornflour - 2 1/4 tbsp
Maida - 2 tbsp
Butter milk - 1 cup
Garlic Paste - 1 tbsp
ginger paste - 1 tbsp
Orange colour - 1/4 tsp
veg oil - 2 tbsp
Lemon Juice - 1 1/2 tbsp
Oil for Deep frying

Method
Cut Chicken into small pieces, add chilli powder and salt to taste
Keep aside for half an hour
After 1/2 an hour mix all the chicken pieces, corn flour, egg whites and maida.
In a deep skillet, heat oil enough to deep fry
and fry until light brown on all sides. Fry in medium heat so that it is fully cooked
Remove and keep aside.

Heat 2 tbsp of Oil, in a wide skillet add garlic, ginger paste and fry until the light brown.

Now lower fire and add buttermilk, food colour, the chicken and salt to taste

After two or 3 mins. raise the heat to medium and cook until the chicken is dry, remove

add lemon juice and serve ...

This dish i saw on zee TV (Khanakazana), way back in 1999 during college days; i had noted it in my handbook ..
Thanks to Sanjeev Kapoor,

Its delicious enjoy !!

Tip: if you dont have butter milk (moru) at home then just 1/2 cup curd and 1/2 cup water will do ..

Saucy Chicken Grill

chicken legs with Thigh
Tomato sauce
Barbecue Sauce
Salt - as taste
Vinegar - 2 tsp
Pepper - 2 - 3 tsp

Method of Preparation
clean the chicken do not skin it
marinate with Vinegar, Pepper and Salt
keep aside for 5 or 10 mins

then preheat your oven .. i used the gas oven
place the chicken on the grill let is cook half on both sides ..
then mix barbecue sauce and tomato sauce in a small dish
using a brush or anything convenient .. brush the sauce on one side after 5 mins on the other side ..
same procedure for about 3 times and finally last time and serve it ..

you can have it kubus ... with a simple salad or humus ...
this chicken is very juicy .. i preferably have it with kubus alone ..

but really yummy ... and easy to make after long long working hours .. :)

ENNNnjoy.............................!!!!!!!!!

Butter Chicken

Chicken - 1 Kg

Set 1 : -
Curd - 1 cup
Red Chilli Powder - 1 1/2 tsp
Garam Masala - 1 1 /2 tsp
Garlic Paste - 1 tbsp
Ginger paste - 1 tbsp
Lemon Juice - 2 tbsp
Salt to taste

Set 2 : -
Chopped Onions
Chilli Powder 1/2 sp
Garam masala - 1/2 tsp
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Butter 2/3 tbsp and one small piece to garnish
Tomato - puree (from fresh tomato in your blender)
cashew paste of 10 to 15 cashews
Cream - 1/4 cup

To Garnish : -
Ginger julienne ( of one inch pience of ginger)
Coriander leaves - 1 fistfull

Clean Chicken and discard the skin, cut into small pieces. drain the water

mix all items under Set 1 and marinate the chicken, keep aside for an hour.

After an hour cook the chicken for 10 - 20 minutes in the microwave (optionally you can also grill it - time will be 25 to 30 mins) until 1/2 done.

in a wok or skillet heat butter and add onions, ginger and garlic paste.
Fry until onion turns light brown and then add chilli powder.
Add the chicken to it and cook for another 10 minutes ...

Now add tomato puree, cashew paste and cook for about 5 to 7 minutes on low heat...

Add 3/4 of cream, garam masala and honey

Garnish with ginger juliene and shredded butter.. chopped coriander and the balance cream

You will love it ... goes well with naan, paraata, rice .. and the rest is upto you :D

Beef Fry

Ingredients
Beef - 1 kg
Garlic
Ginger
Green Chilli
shallots (small onions) if you dont have you can use big onion
Tomato
Fenugreek (Uluva)
big green cumin ( perunjeeram)
one big onion
curry leaves

Masala
Coriander Powder - 4 tbsp
Turmeric Powder - 1 tbsp
Chilli Powder - 1 tbsp
Garama Masala - 1 tsp

Method
Cut beef into small cubes
groundly paste garlic, ginger, green chillies, cumin, and onion..
marinate the beef ..

in a cooking utensil add the marinated beef
tomato, half spoon of fenugreek, all the masalas and salt
cook on low flame. Do not add water

once the beef is done cooking..there should no water left after cooking
take a shallow dish .. pour oil ( i used coconut oil as it adds more taste and aroma)
add sliced onion, saute it for a while until transparent .. add salt ...
then add the cooked beef...till really dry

put curry leaves .. you can smell it gr8 ..

tip: adding fresh coconut oil over the done beef will add taste ...

Note: whoever hates coconut oil can do the whole thing in the normal sunflower Oil

Grilled Chicken