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Poultry Recipe Recipes
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Total:
617 | Displaying: 161 - 200 | Pages: << 1 2 3 4 5 6 7 8 9 10 >> >>>> |
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TIP: USE LESS YOGURT IF NOT SO SOUR IS DESIRED.
In a separate pot place all ingredients, EXCEPT TOMATOES, CILANTRO, AND GREEN CHILIS. Mix and stir well. With
chicken add 1 cup water; with mutton add 2 cups water. Bring to boil and afterwards simmer over medium/medium low heat until water is reduced leaving only the tender meat and masala. (ABSOLUTELY NO LEFTOVER WATER).
In a separate fry pan or karhai, fry diced tomatoes in 1/2 cup oil (use more oil if desired). Add desired amount of green chiles and fry until tomatoes are reduced leaving only the pulp. Carefully add meat and masala to karhai mixing and folding gently. Garnish with cilantro and red chili flakes.
Serve with choice of naan, roti, or steaming rice along side with lemon, salad, and raita.
Updated: 23/09/2006
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Take a heavybottomed kadai. Place the chopped chicken pieces. Pour Soya sauce covering all the pieces. Cook over low fire till the pieces are tender and finely cooked. Remove the cooked pieces from the kadai. Heat oil. Season with somph, split the red chillie, and curry
leaves and coriander leaves. Put the cooked chicken pieces and turn the pieces with a broad spatula. Cook till
chicken pieces are separated from one another.
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First make the stuffing: Boil the potatoes and peel off the skin. Cut chicken into small pieces. Dice onions. Add the oil to a pan at medium heat. Add the onions,
chicken, and potatoes in that order leaving about half a minute between each and cook for 4 minutes. Add the curry powder, red pepper and
salt and cook for 10 minutes. Remove from stove and place where it is easily accessible.
Now for the pancakes: Mix the flour, milk and eggs using a mixer. Heat a non stick pan which has been wiped with a paper towel soaked in butter or oil. Pour in the batter to barely cover the bottom of the pan. Heat at low heat for a minute. Remove the pancake. Keep on a plate and place the stuffing on top. Tuck in the sides of the pancake to make parallel edges. Roll the pancake to make a roll. Continue making the pancakes and the rolls from them. Do not allow the pancakes to cool before adding the stuffing, as this makes the pancake less malleable. Finally dip each roll into the beaten egg and coat all round. Then coat with bread crumbs and deep fry until medium brown colour.
Updated: 23/09/2006
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Wash, clean and cut the chicken into medium size pieces. Mix it with the
vinegar, soy sauce, corn flour, egg, black pepper, salt and mustard powder. Marinate for two hours.
Deep fry the marinated chicken pieces taking care not to stick each other and keep aside.
In a sauce pan heat oil, add curry leaves and ginger garlic paste and fry till light brown.
Now add red chilli paste and tomatoes, when cooked add the tomato sauce, chopped
ginger and fried chicken pieces.
Mix well, cover the pan and cook for 15 minutes on very low flame.
Meanwhile, heat 1 tsp oil in a frying pan and lightly fry the green peas, sprinkle a pinch of
salt and keep aside.
Now dish out the chicken in a shallow bowl. place the green peasall around the
chicken (should not be over the chicken).
Garnish with curry leaves at one corner, green chillies at another and lemon wedges at third corner.
Sprinkle julienned ginger followed by chopped coriander leaves over the centre part of the
chicken.
Serve hot.
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Break egg into a bowl. Add caraway seeds, green cardamom powder, green chilli paste, gingergarlic paste, coriander
leaves, roasted chana dal turmeric powder, cream and yogurt and mix well. Add cheese,
salt, crushed black peppercorns and mix well.Add the chicken cubes and mix. Set aside to marinate for about half an hour.String the
chicken cubes onto skewers.Heat a non stick grill pan. Drizzle some oil and place the skewers on it. Shallow fry, turning the skewers from time to time, till the kebabs are golden on all sides.Cover the pan with aluminium foil to ensure even cooking.Serve hot.
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Marinate chicken pieces with yogurt, carom seeds, ginger garlic paste, red chilies and
salt for half hour
Heat oil in a thick pan and add chicken pieces. Do not add the the extra marinade
Cook chicken until it turns brown and all juices are absorbed. Keep moving it to ensure even browning.
Lower the heat and add the rest of the marinade
Add + cup of water, cover and cook on low heat until the chicken turns tender.
Add cream and chopped cilantro. Continue frying this until chicken is dry and well coated. Serve hot.
Depending on the kind of chicken, the cooking time can vary. You can omit water in step 5 altogether if the kind of
chicken you have cooks easily. Using thigh and drumstick will not make the meat hard when overcooked.
Updated: 23/09/2006
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Preheat oven at 220 degrees
mix the yeast and sugar in water then let it rest for half an hour after that add the flour and oil knead well and let it rest till it doubles in size after that punch out the air with the palm of your hand and roll it on floured surface and add on oiled 12 inch pizza dish and prick with the fork then spread the pizza sauce on it.
in a frying pan saute the tikka chunks and all the other filling ingredients for 5 minutes take it out and spread evenly on the pizza base sprinkle the cheese on top and bake for 15 to 20 minutes till cheese gets crispy light brown.
Updated: 23/09/2006
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br>
Cut chicken breasts into twoinch cubes. Apply ginger paste, garlic paste, white pepper powder and
salt to the chicken cubes and keep aside.
Mash the cheese to make it into a smooth paste. Add Finely chopped green chillies, mace powder,
nutmeg powder, coriander leaves coriander leaves and salt.
Add egg and mix well. Add chicken to the cheese mixture. Then add fresh cream and mix delicately. Keep in the refrigerator for about two to three hours.
Put chicken onto the skewers and cook in a moderately hot tandoor or a preheated oven (200 degrees Celsius) until it is just cooked and slightly coloured.
Apply a little butter for basting and cook for another two minutes till chicken is fully cooked.
Updated: 23/09/2006
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1.Mix cinnamon powder, one teaspoonful of salt and minced chicken thoroughly. Divide the mix into twelve equal portions. Shape them into balls (koftas). Keep the koftas aside.
2.Heat oil in a pan. Add boiled onion paste and cook till onions turn pink. Add gingergarlic paste. Saut+¬ for a minute, then add coriander powder and red chilli powder.
3.Stir in tomato puree and cashewnut paste dissolved in a little water. Cook for five minutes on a high flame, stirring continuously.
4.Add one and half cups of water and bring it to a boil. Add chicken koftas and cook for ten minutes, stirring occasionally. Add garam masala powder and
pomegranate syrup. Correct seasoning. Simmer for five minutes. Stir in fresh cream.
5.Serve with naan or parantha.
Make cashewnut paste by soaking halfcup cashewnuts water for half an hour. Grind it to a smooth paste. You do not need to use expensive full cashewnutsClick to find more about cashewnuts, you can use cashewnut pieces (tukda).
Updated: 23/09/2006
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1)take the chicken brest n cut in cube
2)take a bowl put the cube of chickenin it than add yourhart,salt , red chilli n garam masala
3)mix well.
4)marinate for 1 hourin fridge.
5)now take pan ,pour the oil in it,heat the oil on a medium flame.
6)now add all the chickenin it and add light brown onion (crush)
7)add half cup of water if u need.cook for 15 minutes till all the water is removed for the pan.
8)now take the hot coal with the help of almunium foil ,put on the chickenand add some oil on coal..
9)put cover on pan till coal flame is finish..
10)now ur dish is ready.
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Saute vegetables and spices.
Add chicken broth then chicken.
Add noodles before serving.
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1. Prepare chicken boti.
2. Combine yogurt, chili powder, salt and garam masala in a small bowl and keep aside.
3. Heat oil in a karahi over mediumhigh heat. Add barbecued chicken boti, onion and tomatoes. Stirring frequently, fry the
chicken boti and during frying, add yogurt mixture little at a time. Cook until the tomatoes are deduced to pulp and oil separates from gravy, about 810 minutes.
4. Add ginger, green chilies and coriander leaves, stir once and transfer to serving dish. Decorate with lemon slices,
onion rings and tomato slices, if wish.
5. Serve with Nan, Roti.
Variations:
Mutton tikka fry and seekh kabab fry can be prepare in the same way. For seekh kabab fry, cut the kabab into 1 12 inch pieces before frying.
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1 Turn on the oven on high
2peel the skin off the chicken.
3 Wash the chicken in 2 TBSP. of lemon and make cuts in the chicken
4 If using potatoes peal and cut the potatoes in circular pieces.
5 If using Fries skip #4
6 In the corner of a tray mix all the ingrediants except for chicken, potatoes and lemon juice.
7 Take the chicken and and put the masala on it.
8 Put the same masala on potatatoe or fries.
9 Onced your done grease the tray with oil and put the potatoes or fries on the tray then put your
chicken on top of the fries or potatoes.
10 Pour a little oil on the top of chicken as well
11 When ready place in oven and let coock.
12 The Aloo Chicken will be cooked when the chicken is cooked and the fries or potatoes are cooked as well
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Saute vegetables and spices.
Add chicken broth then chicken.
Add noodles before serving.
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Heat oven to gas mark 5, 190 C. Rub the chicken with the 2 tablespoons lemon juice, 3 tablespoons of the olive oil and the
salt. Place the chicken in a deep heavy baking dish and surround with the potatoes and
garlic in a single layer.
Sprinkle the chicken with pepper, bay leaves and the remaining olive oil and dot with butter. Add half the stock. Roast uncovered for 15 minutes. Reduce oven temperature to gas 4, 180 C and roast until tender, about 1 hour for a whole
chicken or 40 minutes for pieces. Baste the chicken and potatoes frequently, adding more stock if needed.
Transfer the chicken, potatoes, and garlic to a serving dish and keep warm. Strain the pan juices into a small saucepan, remove the fat with a spoon and add any remaining stock. If this is more than about 12 fl oz's then reduce by rapid boiling.
Combine mustard, honey and half the remaining lemon juice and stir into the sauce. Add
salt, pepper and lemon juice to taste. Heat until warm and pour just enough sauce over the
chicken and potatoes to moisten them. Sprinkle with parsley. Serve remaining sauce separately.
Updated: 23/09/2006
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Pat chicken dry. Heat smaller amount of oil in heavy large skillet or Dutch oven over medium high heat. Add
chicken in batches and cook on all sides just until no longer pink (do not brown). Remove using slotted spoon and set aside. Heat remaining oil in skillet. Add sliced
onion and fry until wilted and pale brown, stirring constantly to color evenly, about 12 minutes.
Stir in almonds, coriander, ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat. Transfer half of mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water. Repeat with the rest of the mixture, yogurt and water. Pour sauce back into skillet. Add
chicken to skillet. Place over medium high head and bring to a boil. Reduce heat, cover and simmer until
chicken is tender and sauce is thickened, about 45 minutes. Remove from head. Let stand at room temperature for 30 minutes (dish is best refrigerated and reheated). Re warm over low heat. Transfer to serving dish, garnish with cilantro and serve.
Updated: 23/09/2006
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Grind all ingredients for Kofta and mix in mince with curd and egg. Fill with Hara Masala make into balls and keep aside. Heat oil add
Ginger / Garlic with little water add all seasoning for gravy. Fry well and add in curd and
onion paste, add koftas. Let it simmer on low flame. Remove and sprinkle green coriander, all spice and zafran kewra.
Updated: 23/09/2006
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First mix Turmeric powder, salt, red chillies, and ginger. Then put small amount of water in it. Add this mixture with
chicken in a way that chicken is fully soacked with salt, turmeric powder, and etc. Boil mix vegetable for 1015 minutes in
tomatosauce. Now transfter the chicken on a baking tray and pour tomatosauce mixture on the top. On the sides, lay down small pieces of potatoes so you can have crunchy chips when its ready. Put it in a oven at 375 c. The
chicken should be ready in about 1 hour and 15 minutes.
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Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless grilled
chicken that's as delicious as it is nutritionally correct. Serve with soft pita or Arab flatbread and fresh yogurt.
Put the salt in a wide, shallow nonreactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper.
Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat.
Add to the yogurt and turn so all surfaces are wellcoated. Cover the bowl tightly and refrigerate. Allow to marinate at least overnight, up to a day and a half. Turn when you think of it.
To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.
Updated: 23/09/2006
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Heat oil, fry ginger garlic. Put in chicken keema
and fry well. Add in garam masala powder, chilli powder
and salt. Add tomatoes and
fry till tender and oil separates. Add onion, green chillies and coriander
leaves. Set aside to cool.
Take 250 gms flour. Rub in 1 tsp ghee and 12 tsp salt.
Add water and knead to a smooth dough. Roll it out into a long roll about 2" in diameter. Cut into equal size and flatten. Take a small piece of small roti, fill in the
chicken mixture then put another roti over it. Seal the edges, flatten it and roll out to parathas. Heat tawa and shallow fry on both sides till light brown.
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Put all the ingredients in a mixture and grind and mix well. Make small balls of the mixture and flatten. Heat oil in fryingpan and fry at low fire till cutlets are golden brown. Serve hot with chutney or ketchup.
Updated: 23/09/2006
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Wash the rice well. Drain completely.
Add 4 cups of water and soak for hour.
Heat the ghee in a thick bottomed pan.
Add all the ingredients from onionto mace.
Fry till the onionis golden brown.
Add the rice with the soaking water. Add salt
Crush the soaked saffron in milk and add to rice.
When the water begins to boil, cover the pan tightly and lower the flame.
Leave undisturbed till the water is absorbed and rice is cooked.
Fry the raisinsand almonds in a table spoon of ghee ( extra) and mix gently in the rice without breaking the grains.
For Chicken :
Clean the chicken and wipe dry. Prick all over with a fork.
Powder poppy seedsand almonds together.
Mix them with rest of the masala , curds and salt
Rub some of this paste inside the chicken.
Fill the chicken with some of the pulao and truss securely.
Rub some of the curd mixture over it.
Heat the ghee or oil in a kadai. Fry onionand garlic.
Add the chicken and fry, turning the birds carefully a couple of time.
When the chicken is browned, add the remaining curd mixture.
Cover and simmer till the chicken is cooked.
To serve, arrange the pulao on a serving dish.
Untruss the chicken and place over the pulao.
Pour the gravy from the kadai over it.
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Mix the yeast with warm water. Leave till frothy about 5 mins. Add sugar, salt, oil and flour.
Knead well and form the dough into a ball.
Leave to rise in a greased bowl for 1 hour, keeping it covered with a damp cloth or plastic sheet.
Roll dough into two rounds, one slightly larger than the other.
Fit the smaller one into a greased shallow 10 round pan.
Spread filling on dough and cover with the other larger round. Seal edges and flute.
Brush with egg yolk mixed with 1 tbsp. water. Sprinkle poppy seedson top.
Bake at 200C for about 20 mins. until golden brown.
For Filling : Combine the boiled chicken, beaten eggs, grated cheese, chopped parsley, chopped capsicum, chopped spring onions, chopped celery, cream, lemon juice, chilli powder,
salt, pepper and mustard.
Note : The dough is easy to roll if placed between sheets of plastic.
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In a processor or liquidizer blend the biscuits to fine crumbs, add the parmesan cheese and paprika and blend a few seconds longer.
Tip into a strong plastic bag. Lightly beat the egg white and salt on a shallow plate.
One portion at a time, coat with the egg white, add to the crumbs and shake to coat generously.
Arrange on a roasting rack bone side downwards. Cook uncovered 58 mins. per 450 gms.
Leave to stand 5 mins. per 450 gms. uncovered.
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Grind together onion, ginger and green chillies to make a paste.
In the dish, add 1 tbsp. oil and onion paste. Mix well.
Add chicken and all other ingredients except cornflour. Mix well.
Micro high uncovered 10 mins. Stir once after 5 mins.
Mix cornflour in 1 tbsp. curd. Add to chicken and mix well.
Micro high uncovered 23 mins. Let stand 2 mins.
Sprinkle chopped mint, coriander leaves
Note : If thicker gravy is desired, increase cornflour to 2 tbsp
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