Saturday 13 February 2016
Roti Jala served with Pickled Chicken
Wednesday 10 February 2016
Chicken and Prawn Balti
Chicken and Prawn Balti
Ingredients
10 to 12 Boneless Chicken pieces
1 bowl medium sized Prawns
2 Onions chopped
2 Tomatoes chopped
1 Green Capsicum cut into pieces
1 tsp Green Chillies crushed
1 tsp Ginger crushed
1 tbsp Garlic crushed
1 bowl Tomato puree
2 tbsp Curd
Salt to taste
3 tbsp Balti Masala powder
2 tbsp Oil
Few Coriander leaves chopped for garnishing
Method
Take a wok, add oil. Let it heat. Add the onions and sauté it till translucent. Add the green chillies, garlic and ginger. Sauté it for 2 minutes. Add the tomatoes sauté it for 2 minutes, then add the chicken, stir it. Add the tomatoes and capsicum, stir it, add the salt and balti masala. Stir and cook for 3 minutes. Add the prawns and tomato puree, stir it the add the curd. Stir and cover and cook till the chicken pieces are tender. Garnish it with coriander leaves and serve hot.
Balti Masala powder
Ingredients
2 tbsp Cumin Seed
1 tbsp Coriander seeds
1 tbsp Fennel seeds
1 tbsp Mustard seeds
1 tbsp Fenugreek seeds
1 tsp Nigella seeds
1 big Cinnamon stick broken into small pieces
4 Black Cardamom
1 tbsp Peppercorns
10 Cloves
1 tbsp Dry Fenugreek leaves
20 dried Curry leaves
5 Bay leaves
1 tbsp Turmeric powder
1 tbsp Garlic powder
1 tbsp Ginger powder
1 tbsp Red Chilli powder
Method
Take a pan. Add all the spices one by one and dry roast it. Cool it. Add the spices into a grinder, add the powder. Grind all the ingredients to a fine powder. Cool it and store it in an air tight dry glass bottle.
Monday 1 February 2016
Chicken Meat and Veggies Stuffed Buns...
Wednesday 20 January 2016
Filipino Style Chicken Curry
Filipino Style Chicken Curry
Ingredients
500 grams Chicken cut into pieces
2 medium size Potatoes peeled and cut into 4 pieces
1 Big size Onion cut into cubes
1 Big size Carrot cut into medium size pieces
1 Green Capsicum cut into cubes
1 Red Capsicum cut into cubes
6 Garlic cloves chopped
1 small piece of Ginger chopped
Salt to taste
1/2 tsp Pepper crushed
2 tbsp Curry powder
1 tbsp Fish sauce
2 cups of Water
1 cup Coconut milk
2 tbsp Oil
Method
Take a wok, add oil and heat it. Fry the potato pieces till light brown in colour. Remove it from the oil and keep it aside. Add the chicken and fry till brown in colour. Add garlic, ginger and onion together. Let it sauté for few minutes until soften.Add the fish sauce, salt, pepper and curry powder. Stir it until properly mixed. Add the water. Cover the pan and let it simmer for 5 minutes. Lower the heat and add the red and green cupsicum, potatoes and carrots. Simmer till the potato pieces are almost done. Add coconut milk and stir occasionally and cook for 5 minutes. Serve it while still hot.
P.S. I did not have red capsicum so I added red chilli sliced
Thursday 20 August 2015
Baked Tortilla Chicken Roll With Tomato Salsa
Ingredients
1 cup Roasted chicken shredded
6 Whole wheat Tortillas
1 Onion Sliced
2 Tomatoes chopped
1 small Red Capsicum thinly sliced
1/2 Tomato salsa
1/2 cup Tomato sauce
Salt to taste
3/4 cup Grated Cheddar Cheese
1/4 cup Chilli cheese dip
Preheat oven to 200 degrees Celsius. Mix the chicken, salt, capsicum, onion, tomato sauce and cheddar cheese a large bowl. Place 1 tortilla on a plate. Add 2 tbsp of the chicken mixture. Roll up to enclose filling. Place it in a baking dish. Repeat the same process with the remaining tortillas. Spread the tomato salsa on top of the tortillas. Bake for 15 minutes. Add chilli cheese dip for garnishing.