Asian Chicken

Ingredients 4 chicken breasts 3 tablespoons soy sauce 1 1⁄2 tablespoons vinegar 2 -3 tablespoons brown sugar 1 -2 clove garlic, chopped 1⁄4 teaspoon ground pepper Directions Preheat oven to 350F degrees. Lightly oil a glass baking dish bulky enough to hold chicken breasts in a single layer. Place chicken breasts in the dish. Combine residual ingredient and pour over chicken. Bake for 20 minutes or until chicken is not poisonous through. Serve hot or cold.

Stuffed Peppers with Turkey and Vegetables

Ingredients: => 4 green bell peppers, tops removed, seeded => 1 pound ground turkey => 2 tablespoons olive oil => 1/2 onion, chopped => 1 cup sliced mushrooms => 1 zucchini, chopped => 1/2 red bell pepper, chopped => 1/2 yellow bell pepper, chopped => 1 cup fresh spinach => 1 (14.5 ounce) can diced tomatoes, drained => 1 tablespoon tomato paste => Italian seasoning to taste => garlic powder to taste => salt and pepper to taste Directions: => Preheat oven to 350 degrees F . => Wrap the green bell peppers in aluminium foil and place in a […]

Warm and Spicy Autumn Punch

Ingredients: => 2 oranges => 8 whole cloves => 6 cups apple juice =>  1 cinnamon stick =>  1/4 teaspoon ground nutmeg =>  1/4 cup honey =>  3 tablespoons lemon juice =>  2 1/4 cups pineapple juice Method: => Preheat oven to 350 degrees F . Stud the complete oranges and cloves put oven bake for 30 minute. => In a large Bowl mix the apple juice and cinnamon stick. Bring to a boil reduce heat to medium and simmer for five small. => Then Remove from heat and Shake in the nutmeg, lemon juice,darling and pineapple juice. => on […]

Cardamom Maple Salmon

Ingredients: => 1 1/2 teaspoons salt => 1 teaspoon paprika => 1 teaspoon ground cardamom => 1 teaspoon ground coriander => 1/2 teaspoon ground black pepper => 1/4 cup grapeseed oil => 2 tablespoons maple syrup => 1 (2 pound) salmon fillet, cut into 3-inch pieces Method: => shake salt, paprika, cardamom, coriander, and black pepper together in a bowl. Add oil and maple sirup and Shake up-to evenly combined. => Then Preheat a non-stick frying pan over medium-high heat, about 350 degrees F (175 degrees C). => Dredge salmon pieces .Then add maple sirup mixture up-to evenly coated on […]

Luscious Slush Punch

Ingredients: => 2 1/2 cups white sugar => 6 cups water => 2 (3 ounce) packages strawberry flavoured Jell-O® mix => 1 (46 fluid ounce) can pineapple juice => 2/3 cup lemon juice => 1 quart orange juice => 2 (2 liter) bottles lemon-lime flavoured carbonated beverage Directions: => Bring the sugar, water, and strawberry flavoured Gelatin to a Mix in a pan; Mix for 3 minutes. => Shake in the lemon juice,pineapple juice and orange juice. Divide mixture into 2 separate containers and freeze. => Combine the contents of 1 container with 1 bottle of the lemon-lime flavoured carbonated […]


Chicken Angara

Chicken Angara

=>750 grams chicken on bone ,cut into pieces
=>1 cup yogurt
=>1 tbspn ginger-garlic paste
=>1/4 tspn turmeric powder
=>1 tspn red chilli powder
=>1/2 tspn coriander powder
=>2 tspn roasted cumin powder
=>1 tspn gram masalan powder
=>1 tbspn red chilli paste
=> salt to taste
=> 2 tbspn oil
=>3/4 cup browned onions
=>3/4 cup tomato puree
=>3 tspn almond paste
=>4-5 cloves
=>1 tspn ghee
=>3 tspn fresh crem
=>1 tbspn chopped fresh coriander leaves
=>Ginger juliennes for garnishing
=>A fresh coriander spring for garnishing

Chicken Angara

=> Take chicken pieces in a bowl. Add yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, gram masala powder, red chili paste and slate and mix well. Keep cold to marinate for 1 hour.
=> Heat oil in a non-stick pan. Add steeped chicken forth with the marinade, wobble and cook till the oil leaves the sides of the pan.
=> Mill browned onions into a coarse paste.
=> Add tomato puree to the pan. Stir to mix and heat for 2-3 minutes.
=> Add browned onion paste and mix well. Add 1/2 cup water and agitation to mix.
=> Add almond paste, mix well and cook till the chicken is fully cooked.
=> Then heat 2 pieces of coal on shortest flame till very hot.
=> Transfer hot coal pieces into a steel koori and put the koori in the center of the pan. Add pieces and ghee in the koori and cover the pan for 2 minutes.
=> Remove the shelter and mix well. Add cream and mix well. Add chopped coriander and mix well.
=> Garnish with ginger juliennes and coriander spring and serve hot.

Kerala Fish Curry

Fish Curry

=>900 gram Fish (cut into darnes)
=>1/2 tsp Turmeric powder
=>2 tbsps Coconut oil
=>1/2 tsp Mustard seeds
=>20 curry leaves
=>12 Shallots (thinly sliced)
=>1 inch Ginger (chopped)
=>5 cloves Garlic(crushed)
=>1/2 tsp Fenugreek seeds
=>3 Kodumpuli(shredded &soaked)
=>4 tsps Red chilli powder
=>salt to taste
=>(Mixed with water to a paste)

Fish Curry1Method:
=> Sprinkle salt and a  little turmeric powder over the fish pieces.
=> Heat a chatty ,oil mustard seeds and when they splutter add curry leaves and shallots and sauté till lightly browned.
=> continue to sauté and add garlic and ginger. Then slightly add fenugreek contuse powder. Add fish pieces and sauté for 1 minutes.
=> Then add the kodumpulli pieces with water and mix well.
=> Blend  the outstanding turmeric powder and red chili powder in a little water and add it to the fish .Adjust salt and cover the chatti,cook on medium heat till the fish is cooked and the oil surfaces.
=> Serve hot with rice.

Garlic Chicken

Garlic Chicken

200 grams Boneless chicken
2 stalks Spring onion greens finely chopped
1/2 cup Chicken stock
1 medium onion,diced&separated
2 tbspn Red chilli paste
salt to taste
10 to 12 cloves Garlic,finely chopped
2 tbspn Cornstarch
2 tbspn Tomato ketchup
2 tbspn oil

Garlic Chicken 1
=> Cut 200 grams boneless chicken into 3/2 inch sized pieces.
=> Mix 2 tbspn cornflour in 2 tbspn chicken stock.
=> Heat 2 tbspn oil in a wok,add the 10-12 finely chopped garlic cloves and stir-fry briefly.
=> Add 1 diced & separated medium onion,chicken pieces,salt and stir well.
=> Add 2 tbspn tomato ketchup, 2 tbspn red chilli paste, little chicken stock and mix well till the chicken is done.
=>Add dissolved cornstarch and cook for a minute or until the sauce starts to thicken,stirring continuously.
=>Add 2 stalks finely chopped spring onion greens and serve hot.

Chicken Tikka Noodles

Chicken Tikka Noodles

=> 450 grams Baby potatoes,boiled and peeled
=> 4 to 5 dried red chillies
=> 2 tbsp Garlic,chopped
=> 1 tspn + for garnish Black peppercorns,crushed
=> salt to taste
=> 2 tbspn oil
=> 1/2 tspn Red chilli paste
=> 1/2 tspn Soy sauce
=> 1 tspn Lemon juice
=> Fresh coriander leaves
=> 2 tbspn chopped
=> 1 tspn Vinegar
=> 1/2 Cumin powder
=> 1 tspn Coriander powder
=> 4 stalks Spring onion green,choppeds
=> 200 grams noodles,boiled
=> 10 to 12 Chicken tikka

Chicken Tikka Noodles1


=> Heat 2 tbspn oil in a non stick pan,add 1 tspn severed garlic and saute.
=> Add 4 tbspn tomato paste,1 tspn red chilli paste, 1 tspn coriander powder, 1/2 tspn cumin powder,salt,1 tspn lemon juice,1 tspn vinegar and 4 stalks sliced springtime onion bulbs and mix and saute for a minute.
=> Cut 10-12 chicken tikka into small pieces and add.Add 1 tspn soy pottage and 1/4 cup water and mix well.
=> Add 200 grams stewed noodles and toss.Add most of the spring onion greens and 1 tbspn chopped fresh coriander leaves and mix well.
=> Serve hot garnished with enduring spring onion greens.

Quick Pressure Cooker Chicken Curry

Quick Pressure Cooker Chicken Curry

750 grams chicken on bone,cut into pieces
2 medium onions,grated
1/4 cup tomato puree
1 tspn pure ghee
1 tbspn chopped fresh coriander leaves+for garnishing
1 inch cinnamon
1/2 tbspn ginger paste
1/2 tbspn garlic paste
1 tbspn coriander powder
1/4 tspn turmeric powder
2-3 cloves
4-5 green cardamoms
1 tspn garam masala powder
1 tspn cumin powder
1 tspn red chilli powder
salt to taste
oil for cooking

Quick Pressure Cooker Chicken Curry1Method:
=>Heat ghee in a pressure cooker.Add green cardamoms,cloves and cinnamon and can add oil if required.
=> squeeze water from grated onion and add.mix and saute till onions are well browned.
=> Add garlic paste ,ginger paste.mix and saute well.
=> Add turmeric powder ,red chilli powder,coriander powder,cumin powder.mix well and saute well.
=> Add tomato puree and salt.mix well and cook for 2 minutes.
=>Add chicken and mix well.cook for about 3-4 mintes, mixing at intervals.
=>Add chopped coriander and mix well.Add 3/2 cups water and stir to mix. cover and pressure cook till 3 whistles.
=> switch off heat and let the pressure reduce completely.remove lid and add garam masala powder.mix well.
=> serve hot garnished with chopped coriander leaves.

Kadai paneer

Kadai paneer

=> paneer(cottage cheese)cut 1 inch triangles
=> 500 grams oil
=> 3 tbsp bay leaf
=> 2 cloves
=> 2 cinnamon
=> 2 inch piece Dried red chillies
=> 2 coriander seeds crushed
=> 2 tbsp onion sliced
=> 1 meedium ginder paste
=> 2 tbsp garlic paste
=> 2 tsp coriander powder
=> 1 tsp red chilli powder
=> 1 tsp tomato chopped
=> salt to taste
Kadai paneer 1

=> Heat oil in kadai. add bay leaves,cloves,cinnamon,red chillies, cracked into two,and half the crushed coriander seeds;saute for half a minute.Add onion and sauté for a while; add carroty paste and garlic paste and saute fora though longer.
=> Add coriander powder and tomatoes.cook over high warmness till the oil separates.Add paneer and salt and partial a cup of water
=> Cook,covered, over low heat for five minutes, then serve hot.

Mumma’s Chicken Curry

Mumma's Chicken Curry

=> 1/4 tspn turmeric powder
=> 1 tspn red chilli powder
=> 1 tspn coriander powder
=> 1 tspn cumin powder
=> 1 tspn meat masala
=> salt to taste
=> fresh coriander sprig for garnishing

Mumma's Chicken Curry1

=> Cut onions into halves and slice.
=> Heat oil in a pan. Add cloves, cinnamon and green cardamom and sauté healthy.
=> Add onions and sauté for 15-20 minutes.
=> Approximately chop tomatoes.
=> Add ginger-garlic stick, mix well and sauté for 2 minutes.

Chicken Pakora

Chicken Pakora

=> 350 grams boneless chicken ,cut into strips
=> 3/2 tspn ginger-garlic paste
=> salte to taste
=> 1 tspn fennel seeds
=> 2 green chillies,finely chopped
=> 8-10 curry leaves
=> 4 tbspn rice flour
=> 4 tbspn refined floue
=> oil for deep frying

Chicken Pakora1
=>In a bowl,combine chicken strips,ginger-garlic paste,salt fennel seeds,green chillies and torn curry leaves.mix well
=>Add rice flour and refined flour.mix well and sprinkle little water.mix again.
=> Heat suffient oil in a kadai.Drop prtions of the chicken mixture into the hot oil and deep fry on medium heat till golden brown and crisp.Drain on absorbent paper.serve hot.

Russian Chicken Salad

Russian Chicken Salad


=> 2 boneless chicken breasts,boiled and chopped
=> 3 Hard- boiled eggs
=> 1 medium onion,cut into 1/2 inch pieces
=> 4 medium Potatoes,boiled
=> 2 medium Tomatoes,seeded and cut into 1/2 inch pieces
=> 6 Lettuce leaves,chilled

for dressing:
=>3/4 cup Mayonnaise
=>salt to taste
=> 1 tspn white pepper powder

Russian Chicken Salad1Method:
=>Peel and cut 3 eggs lengthways into eight slices.Peel and cut 1 medium potatoes into half-inch cubes.
=>Combine 2 boiled and chopped chicken, 3 hard boiled eggs, 1 medium onion and 2 medium potatoes in large bowl.
=>in a separate small bowl,combine 3/4 cup mayonnaise with salt and 1 tspn white pepper powder.
=>Add the dressing to the chicken mixture and mix well.
=> Decorate with 2 medium chopped tomato,cover with cling film and place in a refrigerator for 25 to 30 minutes.Serve chilled.

Chicken and Pepper Soup

Chicken and Pepper Soup

=> 1/4 cup chopped green capsicum
=> 1/4 cup chopped yellow bell pepper
=> 1/4 cup chopped red bell pepper
=> 1/4 cup boiled chicken cubes
=> 5/2 tsp butter
=> 5/2 tsp crushed garlic
=> 4 tspn refined flour
=> 3-4 cups chicken stock
=> salt to taste
=> Crushed peppercorns to taste
=> 1/4 cup chopped mushrooms
=> 2 tbspn cream+ for garnishing
=> Fresh basil leaves for serving
Chicken and Pepper Soup1
=>Heat 3/2 tspn butter in a non-stick pan.Add garlic and saute for 1/2 minute.
=>Add refined flour , mix well and saute for a minute.Add stock and stir to mix,keep whisking and cook till thick.
=> Heat remaining butter in another non-stick pan.Add stock and stir to mix, keep whisking and cook till thick.
=> Heat remaining butter in another non-stick pan.Add remaining garlic,green capsicum,yellow pepper,red pepper,salt,crushed pepper and mushrooms and saute well.
=> Strain the soup into this pan. Stir to mix and adjust consistency by adding more stock, if required.
=> Switch off heat,add 2 tbspn cream and mix well.
=> Transfer soup into a serving bowl.Add chicken cubes,torn basil leaves and leaves and swirl of cream. serve piping hot.