NON VEGETARIAN

Chicken 65

Isn’t that the reaction of many of you dear readers? I know that you have patiently waited for the recipe of chicken 65. There have been numerous requests for chicken 65 recipe and somehow I never got down to blogging it. This is one of the most popular Indian chicken starter recipe and being able to re-create restaurant style chicken 65 at home, successfully, gives one a high. A favorite appetizer in our home along with Chicken Manchurian.

Chicken 65 Andhra Style

There are numerous theories doing the rounds on the internet on the origins of Chicken 65. Whatever the real story, must thank the creator of this delicious chicken starter recipe.

I am going on a short summer holiday in a while (an hour to be precise) and will see you all after the first week of June. Hope you are having a good summer break.

Chicken 65 Recipe

Prep time: 10 min

Cook time: 30 min

Yield: 4

Main Ingredients:

Ingredients

Boneless chicken - 250 gms/1/4 kg (cut into small bite sized pieces)
Oil for deep frying
Yogurt - a little less than 1/2 cup (perugu/curd)
Salt to taste
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1/4 tsp

For Marinade:
- Turmeric powder - large pinch
- Red Chili powder - 1 tsp
- Black pepper powder - 1/4 tsp
- Ginger garlic paste - 1 tsp
- Lemon juice - 1/2 tbsp
- Salt to taste
To coat chicken that has been marinated:
- Egg - 1
- Cornflour - 1 1/2 tbsp
- Rice flour - 1/2 tbsp
For Tempering/poppu/tadka:
- Cooking oil - 1/2 tbsp
- Curry leaves - 1 sprg
- Garlic - 2 cloves, minced (optional)
- Ginger - 1/2", minced
- Green chilies - 4-5, slit length wise

Method

Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour.
In a bowl, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder. Keep aside.
After marinating the chicken, add egg, cornflour, salt to taste and rice flour to coat the chicken. Add a tbsp of water if required.
Heat oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown.
Remove onto absorbent paper. Keep aside. Repeat with rest of the chicken pieces.
Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and saute for a few seconds. Add curry leaves and green chilies. Saute for a few secs. Add the deep fried chicken and toss well and cook for 2 mts.
Add the yogurt mixture and cook on low to medium flame, mixing the contents well. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix.
Remove onto a serving plate. Garnish with coriander leaves.

Tips

Garlic is optional ingredient.
Yogurt/Curd is essential ingredient. It gives the chicken texture and flavor.

Chicken 65 recipe at last! Despite numerous requests on how to make chicken 65, I never got down to blogging it until today.

Prawn Fry

My friend sent me a packet of cleaned and de-veined prawns the other day. The prawn was pretty small in size but packed with flavor as my friend rightly pointed out. I got down to making an Andhra style prawn fry. I like prawn and can eat as often as possible without getting tried of it. Usually I cook the prawn in a dry saute style or biryani. Tried a slightly different version of prawn fry this time around and am pleased with the end result.

Indian Shrimp Fry

Despite the minimal ingredients and an easy recipe to work around, the flavor of the prawn fry was outstandingly good. I highly recommend all you prawn lovers to try this Andhra style prawn fry recipe and you will not be disappointed. Works great as a starter for a party or as a side with rice.

Prawn Fry Recipe

Prep time: 10 min

Cook time: 20 min

Yield: 4

Main Ingredients: prawns

Ingredients

Prawns - 500 gms, cleaned and de-veined
Onions - 2, finely sliced
Garlic, - 3, finely minced
Ginger green chili paste (1" ginger and 3 green chilies)
Red chilli pwd - 1 1/2 tsps (adjust)
Turmeric pwd - 1/4 tsp
Coriander pwd - 1 tsp
Saunf pwd - 1/2 tsp
Kasuri methi - 1/2 tsp (optional)
Coconut - 2 tbsp (grated)
Garam masala pwd (3 cloves, 1" cinnamon stick, 1 elaichi)
Lemon juice OR curd/yogurt - 1 tbsp
Salt to taste
Curry leaves - 15-20
Cooking oil - 1 1//2 tbsps

Method

Marinate the prawns in ginger green chili paste, 3/4 tsp chilli pwd, turmeric pwd, lemon juice and salt for 10 mts.
Add 1/4 cup of water to the marinated prawns and bring to a boil, reduce to medium flame cook for 6-8 mts. Turn off heat and drain the excess water, if any.
Heat oil in a pan, add the finely minced garlic and saute for half a mt. Add sliced onions, kasuri methi and curry leaves and saute till the onions turn a light caramlized brown, approx 7-8 mts.
Add the cooked prawns,1/4 tsp chili pwd, saunf pwd, coriander pwd and garam masala pwd and stir fry for 3 mts. Add the grated coconut and saute for 3 mts. Adjust salt and turn off heat. Serve hot as a starter or as a stir fry with rice.

Tips

You can omit coconut if you do not have it on hand.
Kasuri Methi or dried fenugreek leaves can be substituted with pudina leaves (5-6 leaves). If you do not have pudina, omit it and follow rest of the recipe.

One of the classic Andhra recipes with shrimp, Royalla Vepudu aka Prawn Fry that can be made in less than 20 minutes.. Andhra style prawn fry goes well with rice and sambar.

Simple Chicken Curry

This summer our meals are simple and light. Often our lunch comprises of wholesome and filling salad or one pot meals and loads of flavored buttermilk. Yesterday, I made a simple and delectable chicken curry for our mid day meal. A regular Andhra chicken curry recipe with a slight twist. Cashew nut paste adds a touch of decadence, increases the flavor profile by leaps and bounds. Its one of our favorite chicken curry recipes that goes well with flavored rice, plain cooked rice and rotis. Try it and I am sure it will be a regular fare in your kitchen as well.

Andhra Chicken Curry Recipe

Simple Chicken Curry Recipe

Prep time: 10 min

Cook time: 45 min

Yield: 5

Main Ingredients: chicken cashew nuts

Ingredients

Chicken - 1 kg
Onions - 2, finely chopped
Ginger garlic paste - 1 tbsp
Red chili powder - 3/4 tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tbsp
Roasted cumin powder - 1/4 tsp
Tomato puree - 1/4 cup
Garam Masala powder - 1/4 tsp
Cashew nuts - 10 (soaked in 2 tbsps milk or water for 15 mts and grind to a fine paste)
Kasuri Methi - 1/2 tsp (optional)
Fresh curry leaves - 1 sprig
Salt to taste
Oil - 2 tbsps

Method

Heat oil in a heavy bottomed vessel, add the chopped onions and saute for 4 mts.
Add ginger garlic paste and saute for 2 mts. Add the washed and drained chicken and cook on high heat for 4 mts. Reduce flame and cook the chicken for 5 mts.
Add red chili powder, turmeric powder, coriander powder, cumin powder and kasuri methi and mix. Place lid and cook on low to medium flame for 8 mts.
Add tomato puree and mix. Cook for 3 mts. Add 2 cups water and salt and place lid. Cook on medium flame for 20 mts.
Add garam masala powder, cashew nut paste and curry leaves. Mix and cook without lid till you achieve the desired curry consistency.
Turn off heat and remove to a serving bowl. Serve warm with rice or rotis.

Tips

Kasuri methi is optional. If you do not have it on hand, add 1/2 tsp of dried mint/pudina leaves or coriander leaves.
If you do not have ready made tomato puree on hand, make you own. Grind a large tomato to a fine paste and use it in place of store bought tomato puree.
Tomato puree and cashew nut paste are essential for this recipe, so do not omit them.
If you do not have curry leaves, omit them. Use fresh coriander leaves as a final garnish.

Chicken Stuffed Buns

Stuffed Buns

Nehal is mid way through his final exams and am looking at ways to please his growling tummy. He is ever hungry during exam time. Does it happen with your kids too?

I had bookmarked a recipe for chicken stuffed buns quite some time ago but re-discovered it recently and got down to baking them over the weekend. An absolute winner of a recipe from Ria’s mother, Mrs. Susy Mathew, who runs a food catering business. Thank you, Riafor sharing your mother’s stuffed buns recipe. These buns have become a hit not only with my family but friends and neighbors too.

Buns proving before baking

These stuffed buns have a light and airy texture and are perfect homemade snacks for kids. They work great for breakfast, as a lunch box snack or an after school snack. The filling is absolutely versatile. You can go the vegetarian way with the likes of paneer and mixed vegetables.

Chicken Stuffed Buns

Chicken Stuffed Buns Recipe

Prep time: 90 min

Cook time: 10 min

Yield: 12

Main Ingredients: Chicken All Purpose Flour

Ingredients

Active dry yeast: 1 tbsp
Warm water: 2 tbsps
Milk: 1/2 cup
Salt to taste
Vegetable oil: 1/2 cup
Maida: 2 1/4 cups (all purpose flour)
Sugar: 2 tbsps
Egg: 1, beaten
Egg white: 1, for egg wash
White sesame seeds: for sprinkling
Chicken Stuffing
Shredded Chicken: 1 1/2 cups (cooked)
Onion: 2 (finely chopped)
Ginger garlic paste: 1 tsp
Red chili powder: 1 tsp
Coriander powder: 1 1/2 tsps
Cumin powder: pinch
Garam Masala powder: pinch
Salt to taste
Coriander leaves: 2 tbsps (finely chopped)

Method

Dissolve the yeast in warm water with 1/2 tbsp sugar and 1/2 tbsp flour. Leave aside for 10 mts.
Boil the milk and cool till it is warm on touch. Add sugar, oil and salt.
Mix well with a wooden spoon till the sugar dissolves. Add 1 cup flour and mix to a smooth paste.
Add the beaten egg, yeast and mix. Add the remaining flour and mix well till it forms a smooth dough.
Knead well for 10 mts. Let it rest till it doubles in volume (approx an hour or two). While its resting prepare the chicken filling.
Punch down the dough lightly using your palm and divide the dough equally.
Flatten each portion and fill with 1 tbsp of the chicken filling. Re-shape into a smooth ball. Sprinkle the top with sesame seeds.
Let it sit/prove for another 20 mins.
Bake them in a pre-heated oven at 200 degrees C for 10-12 mts. When it starts to brown, brush tops with egg white.
Method for Chicken Filling - Heat oil in a heavy bottomed vessel, add the onions and saute for 4 mts. Add ginger garlic paste and saute for 4 mts..
Reduce the heat, add the red chili powder, coriander powder, cumin powder and garam masala powder and mix well.
Add the shredded chicken and mix well. Add salt to taste. Cook for 3 mts.
Turn off heat and cool. Add coriander leaves and mix.

Tips

You can try different fillings of your choice. Grated paneer, mixed vegetables, green peas masala make for a good filling.
White sesame seeds is optional.
These buns taste good without the stuffing too.

Nehal is mid way through his final exams and am looking at ways to please his growling tummy. He is ever hungry during exam time. Does it happen with your kids too? I had bookmarked a recipe for chicken stuffed buns quite some time ago but re-discovered it recently and got down to baking them over the weekend. These stuffed buns are perfect homemade snacks for kids.

Konaseema Kodi Kura ~ Chicken Curry

Andhra Chicken Curry

Its nice to be back after a much needed blogging break. Hope my dear readers have had a great start to 2012.

I have a simple chicken curry for you today. The traditional Andhra Kodi Kura aka chicken curry has numerous versions. Each region within Andhra be it Konaseema, Telanagana,Coastal Andhra or Rayalaseema have their own version of chicken curry based on the cultural influence and available seasonal ingredients.

A few days ago, while sifting through my large collection of hand written recipes for a traditional style chicken curry, I found a family recipe for chicken curry given to me by a dear friend who belongs to Konaseema region of Andhra. I’m assuming that this version of chicken curry has its origin in Konaseema. One thing, I can assure you, dear reader that it is an absolute winner of a recipe. Makes for a great accompaniment with flavored rice, biryani or rotis.

Konaseema Kodi Kura ~ Chicken Curry Recipe

Prep time: 10 min

Cook time: 40 min

Yield: 5

Main Ingredients: Chicken Poppy seeds Sesame seeds

Ingredients

Chicken: 1 kg, washed and cut into bite sized pieces
Onions: 2 finely chopped
Ginger garlic paste: 1 tbsp
Green chillis: 2 slit length wise half way
Tomato puree: 1 cup
Turmeric powder: 1/2 tsp
Red chili powder: 1 tsp
Coriander powder: 1 tbsp
Cumin powder: 1/4 tsp
Coconut milk: 1 cup
Garam masala powder: 1" dalchini, 1 green cardamom, 4 cloves finely ground
Curry leaves: saute in a tsp of oil till crisp (for garnish)
Salt: to taste
Oil: 2 tbsps
Dry roast and make a paste:
Dry Red Chilies: 5-6
Poppy Seeds: 1 tbsp
Peanuts: fistful
White Sesame Seeds: 1 tbsp

Method

Heat oil in a cooking vessel, add the onions and saute till pink. Add the green chillis, ginger-garlic paste and saute for 4 mts on medium heat.
Add the cleaned chicken pieces and cook on high heat for 5-6 mts, mixing once in a while.
Add the turmeric powder, coriander powder, cumin powder, red chili powder and salt, mix well.
Add the ground paste and tomato puree and mix. Reduce heat to medium, cook without lid for 7-8 mts.
Add half a cup of water and cook covered for 20-25 mts or till the chicken is cooked.
Add the coconut milk and cook without lid for a few minutes till you get the desired gravy consistency.
Finally add the garam masala pwd, mix well. Turn off heat.
Remove onto a serving bowl and garnish with curry leaves or fresh coriander leaves. Serve warm with steamed rice, rotis or flavored rice or pulao.

Tips

You can follow the pressure cook method to quicken the cooking process. Once you add coconut milk, do not pressure cook. Let it cook without lid till you get the desired gravy consistency.

An Andhra style chicken curry recipe given to me by a dear friend who belongs to the Konaseema region of Andhra. It is sure to tickle your taste buds

Chicken Curry (with Coconut Milk)

Chicken Curry with Coconut Milk

A fantastic and flavorful chicken curry that is a regular at our home. This favorite chicken curry recipe is usually prepared as a side with flavored rice like Tomato Pulao. Coconut milk and poppy seeds are essential in the preparation of the curry. The chicken simmers in a concoction of yogurt, coconut milk, poppy seeds and garam masala to yield a rich creamy textured curry. Tomato Pulao with Chicken curry made for a deliciously comforting meal.

Coconut Chicken Curry

Chicken Curry (with Coconut Milk) Recipe

Prep time: 10 min

Cook time: 40 min

Yield: 5

Main Ingredients: Chicken Coconut Milk

Ingredients

Chicken: 1 kg (washed, cut into bite sized pieces)
Yogurt: 1/2 cup (curd)
Lemon juice: 1/4 lemon
Turmeric powder: 1/4 tsp
Coriander powder: 1 tbsp
Cumin powder: 1/4 tsp
Red Chili Powder: 1 1/2 tsp
Poppy seeds: 1 tbsp (soak in little milk and make paste)
Red Onion: 2 (large, finely chopped)
Garam masala powder: 1 cardamom, 1/2 " cinnamon and 5 cloves finely ground
Star anise: 1
Cinnamon: 1"
Thick coconut milk: 3/4 cup
Coriander leaves: 2 tbsps (finely chopped for garnish)
salt to taste
Oil: 2 tbsps

Make a paste:
- Green chilies: 3
- Ginger: 1 1/2" piece
- Garlic: 6 cloves

Method

Marinate the chicken in yogurt, coriander pwd, cumin pwd, turmeric pwd, lemon juice and half of the ground ginger-garlic-green chili paste for 10 mts.
Heat oil in a cooking vessel, add the star anise, cinnamon stick and chopped onions and fry for 4 mts. Add the remaining ground ginger-garlic-green chili paste and saute for 4 mts. Add red chili powder and mix.
Add the marinated chicken and cook on high heat for 4 mts, mixing once in a while.
Reduce to medium heat, add salt and poppy seeds paste and mix well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. Add 1 1/2 cups water and mix. Bring to a boil, reduce flame and cook for 13-14 mts.
Finally add garam masala pwd, mix well. Add thick coconut milk and cook on medium flame for 3-4 mts. Turn off heat and garnish with fresh coriander leaves.
Serve hot with white steamed rice, coconut rice, any flavored or rotis.

Tips

You can add 4-5 tbsps coconut paste instead of coconut milk. Add the coconut paste at the time of adding the poppy seeds paste.

A fantastic and flavorful chicken curry that is a regular at our home. This favorite chicken curry recipe is usually prepared as a side with flavored rice like Tomato Pulao. Coconut milk and poppy seeds are essential in the preparation of the curry. The chicken simmers in a concoction of yogurt, coconut milk, poppy seeds and garam masala to yield a rich creamy textured curry.

Chicken Salad with Lettuce and Tomato

One of my favorite iceberg lettuce and chicken salad recipe. I usually pair this protein rich salad with fresh fruit juice which makes for a filling complete meal. I created it on a whim one day and it has been a regular ever since. Easy to make, rich in texture and flavor.

Lettuce, cucumber, tomato, onion are essential along with chicken OR paneer OR tofu for today’s colorful and flavorful salad.

Chicken Salad with Lettuce and Tomato

Slice cucumbers and tomatoes. Cut onions into rings. Tear iceberg lettuce leaves.

Saute 1 cup of boiled boneless chicken pieces in a tbsp olive oil for a few minutes. Add salt, pinch of cumin powder and 1/2 tsp red chili powder. Mix. Add 1/2 tbsp of tomato sauce and mix. Remove from heat and cool.

For dressing: Add 2 tbsps of extra virgin olive oil, salt and black pepper powder as required, a tbsp of lemon juice, 1 tsp brown sugar and 1 1/2 tbsps roasted peanut powder. Whisk.

Layer a bowl with cucumber, tomato and onions, add lettuce leaves and the sauteed chicken and pour the salad dressing over it and toss well. Chill for a while and serve.

Chicken Salad with Lettuce and Tomato Recipe

Prep time: 15 min

Cook time: 15 min

Yield: 3

Main Ingredients: iceberg lettuce chicken tomato cucumber

I usually pair this protein rich salad with fresh fruit juice which makes for a filling complete meal. I created it on a whim one day and it has been a regular ever since. Easy to make, rich in texture and flavor.

Kerala Chicken Stew

Chicken stew with Appam is a popular breakfast fare in Kerala. Simple, aromatic, hearty stew that is sure to win many a heart. Chicken and potato cubes are slowly simmered in a subtly spiced coconut milk base. You can even add vegetables like carrot, beans and peas and increase the nutrition profile of the stew. This culinary gem of Kerala cuisine makes for a decent side with roti, paratha and rice too other than appam and puttu.

Kerala Chicken Stew Recipe

Prep & Cooking: 40 mts

Serves 5 persons

Cuisine: Kerala

Ingredients:

1 kg chicken pieces, washed

2 large onions, finely sliced

1 large potato, peeled and cubed

1/2 tsp ginger paste

3 cloves garlic, sliced

6-7 green chillis, partially slit

4-5 cloves

1″ cinnamon

2 cardamom

8-10 pepper corns

1/4 tsp turmeric pwd (optional)

large pinch fennel pwd (optional)

1/2 tsp garam masala pwd

1/2 cup thick coconut milk

1 1/2 cups thin coconut milk

1/2 tsp freshly ground black pepper pwd

salt to taste

1 tbsp lemon juice

15-18 curry leaves

1 1/2 tbsp oil

1 tbsp ghee

1 Heat oil and ghee in a heavy bottomed vessel, add few curry leaves, cloves, cinnamon, cardamom, pepper corns and saute for few secs till the aroma emanates the kitchen. Add garlic slices and saute for for few secs. Add ginger paste and saute for few secs. Add the green chillis and sliced onions and fry for 4 mts.

2 Add turmeric pwd and combine. Add the chicken pieces and cook over medium heat for 7-8 mts.

3 Add the thin coconut milk and salt and combine. Cook without lid for 5-6 mts. Add garam masala pwd, fennel pwd and potato cubes and place lid. Simmer till the chicken and potatoes turn tender and the gravy thickens. Turn off heat. Add the thick coconut milk, few fresh curry leaves, lemon juice and pepper pwd and combine.

4 Serve warm with appam, rice or roti.

Kerala Chicken Stew Recipe

Prep time: 15 min

Cook time: 30 min

Yield: 5

Main Ingredients: chicken coconut milk

Chicken stew with Appam is a popular breakfast fare in Kerala. Simple, aromatic, hearty stew that is sure to win many a heart. Chicken and potato cubes are slowly simmered in a subtly spiced coconut milk base. You can even add vegetables like carrot, beans and peas and increase the nutrition profile of the stew.This culinary gem of Kerala cuisine makes for a decent side with roti, paratha and rice too other than appam and puttu.

Quick & Easy Chicken Pulao

Easy Chicken Pulao

Many frown upon the plain ‘pulao’ considering it inferior to the pampered ‘biryani’. The chicken pulao that we make at home is no less than any saffron laced biryani in spite of its simplicity. A straightforward and quick pulao recipe that features basmati rice, chicken, coconut milk and fragrant spices. As this decadent one pot dish simmers, the khushboo (aroma) that emanates the kitchen, will put the glamorous biryani to shame.

Quick & Easy Chicken Pulao Recipe

Marination: 10 mts Prep & Cooking: 45-55 mts

Serves 4-5 persons

Cuisine: Andhra

Ingredients:

1/2 kg chicken, washed and drained completely

2 cups long grained rice, washed and strained

2 onions, finely sliced

2 green chillis, slit

1/2 tsp ginger garlic paste

1 tomato, finely chopped

1 tbsp chopped coriander leaves

10-12 mint leaves

2 1/2 cups water

1/2 cup thick coconut milk

salt to taste

1 1/2 tbsps ghee + 1 1/2 tbsps oil

Marinade:

1/2 cup thick curd/yogurt

3-4 green chillis, make a small slit in them

1/2 tsp ginger garlic paste

1/2 tsp red chilli pwd (adjust)

1/4 tsp turmeric pwd

1/2 tbsp coriander leaves

6-7 pudina leaves

1/2 tbsp lemon juice

1 tsp salt

Garam Masala:

7 cloves

1″ cinnamon stick

3 elaichi/cardamom

1 star anise

1 marathi mogga

pinch of mace

pinch of nutmeg pwd

2 bay leaves

1 Marinate chicken with the ingredients called for ‘marination’ for 10 mts. While the chicken is marinating, work on the rest of the preparation.

2 Heat oil+ghee in a vessel, add all the garam masala ingredients – bay leaves, cloves, cinnamon, cardamom, mace, star anise, marathi mogga and nutmeg. Saute for few seconds.

3 Add sliced onions and green chillis and saute for 6 mts till onions turn transparent. Add ginger garlic paste and saute further for 2-3 mts. Add chopped tomato, mint and coriander leaves and saute for 4 mts.

4 Add the chicken along with marinade and combine well. Cook on high for 2 mts, reduce flame, place lid and cook for 15-16 mts or till the chicken is three fourth cooked with little gravy left. It should not be completely dry but appear like a gravy dish.

5 Add water and coconut milk and bring to a boil. Adjust salt, reduce flame and add the strained basmati rice. Add 4-5 mint leaves and 1/2 tbsp coriander leaves and place lid and cook on low flame till the rice and chicken are cooked. This could take approx 15-18 mts. Turn off heat and do not remove lid for 10 mts.

6 Remove lid, add 1/2 tbsp ghee and combine gently and serve hot with raita and curry of your choice.

Quick & Easy Chicken Pulao Recipe

Prep time: 10 min

Cook time: 45 min

Yield: 4

Main Ingredients: rice chicken

Breakfast Chicken Sausage Platter

Our brunch this morning was roasted chicken sausages flavored with oregano, sauteed shredded cabbage, boiled egg, cucumber and lightly sauteed apple slices. This breakfast platter is adapted from Nita Mehta’s breakfast cookbook and made for a super quick, flavorful, filling, men-pleasing (my son and husband)

meal. For a lunch or dinner version, you can top with some salsa and grated cheese.

Breakfast Chicken Sausage Platter Recipe

Prep & Cooking: 15 mts

Serves: 3 persons

Cuisine: Western

Ingredients:

7-8 breakfast chicken sausages

4 tsps butter

1 tsp oregano or any seasoning of your choice

2 cups finely shredded cabbage

1 tsp tomato sauce or Worcestershire sauce

1/2 tsp sugar

salt and pepper to taste

1 carrot, grated

2 apples, cored and sliced

2-3 hard boiled eggs, peeled and sliced

1 Heat 2 tsps of butter in a vessel, add the shredded cabbage and stir fry on high for a mt. Add tomato sauce, salt, sugar and pepper and turn off heat. Remove onto a serving plate. Over the sauteed cabbage or around it, arrange the grated carrot. Keep aside.

2 In the same vessel, add a tsp of butter, add the sausages and roast for 2-3 mts till well browned. Sprinkle the oregano and remove them onto the bed of cabbage and carrot.

3 In the same pan, add another tsp of butter, pinch of sugar and pepper and place the apple slices and saute for few secs on both sides. Remove onto serving plate.

4 Arrange boiled egg slices on the plate, sprinkle salt and pepper. Finally arrange cucumber slices. Breakfast/brunch is ready to be served.

Breakfast Chicken Sausage Platter Recipe

Prep time: 5 min

Cook time: 10 min

Yield: 3

Main Ingredients: chicken sausage cabbage boiled egg apple

Quick Summer Meals ~ Thai Stir fried Broccoli Chicken

Stir fried Broccoli Chicken with Homemade Mango Juice ~ Our meal today

I tried a Thai inspired sweet and savory sauce for a simple broccoli and chicken stir fry and it did not disappoint. The sauce included peanut butter that added sweetness, red chilli flakes gave a touch of spice while lemon juice provided the tang. The roasted red pepper and carrots went well with the chicken and broccoli and the final garnish of cherry tomatoes and toasted cashew nuts packed that extra punch.

Use seasonal vegetables and greens of your choice, shrimp can also be included while vegetarians can replace chicken with paneer or tofu. Makes for a perfect summer meal – quick (under 30 mts), healthy, light on the stomach and delicious!

Stir fried Broccoli Chicken Recipe

Prep & Cooking Time: 20-25 mts

Serves 4 persons

Cuisine: Thai inspired

Ingredients:

1/2″ ginger or galangal, julienne

1-2 garlic cloves, crushed

1 onion, cut into 8 pieces

1 carrot, julienne

1 red bell pepper, julienne

1 small head broccoli, blanch in hot water for 2 mts, drain competely

1 cup boneless chicken, cooked

1 tbsp oil

coriander leaves or parsley for garnish

4-5 cherry tomatoes for garnish

7-8 roasted cashew nuts for garnish

Stir fry sauce ingredients (combine)

3/4 – 1 tsp red chilli flakes

1/2-1 tsp light soya sauce

1/2 tbsp lemon juice or vinegar (adjust)

1-2 tsps honey or brown sugar

1 1/4 tbsps peanut butter

3-4 tbsps hot water

salt to taste

1 Heat oil in a large wok, once the oil is hot, add the ginger, garlic and onion and cook on high for a mt, constantly stir frying. Add the cooked boneless chicken and toss for 3-4 mts.

2 Add carrots and broccoli and cook for a mt on high flame. Add bell pepper and stir fry for 3 mts, tossing vegetables constantly lest they burn.

3 Adjust salt, spice and sweet flavors by taste testing the sauce. Add the prepared sauce mixture and toss all the vegetables till well combined with sauce. Combine well and cook for a mt on low flame till vegetables turn crisp tender.

4 Turn off heat, remove onto serving plate and garnish with toasted cashew nuts, cherry tomatoes and parsley or fresh coriander leaves.

Quick Summer Meals ~ Thai Stir fried Broccoli Chicken Recipe

Prep time: 10 min

Cook time: 10 min

Yield: 3

Main Ingredients: carrots bell peppers broccoli chicken peanut butter

Spicy Chicken Legs

I usually make this roast recipe using chicken legs and Nehal is extremely fond of it. Few spices go into its making and ensure you marinate the chicken for at least 3-4 hrs if not overnight and roast the chicken well. You can play around with the spices of your choice and add herbs like mint and rosemary.

Spicy Chicken Legs Recipe

Marination:3 hrs, Cooking: 45 mts

Serves 4-5 persons

Ingredients:

4-5 chicken legs, make slits all over

1 tbsp ginger-garlic-green chilli paste

1/4 tsp red chilli powder

3/4 tsp black pepper pwd

large pinch turmeric pwd

3/4 tbsp coriander powder

large pinch cumin pwd

pinch of garam masala pwd

1 tbsp hot and sweet tomato chilli sauce

2 1/2 tbsps hung yogurt

1 tbsp lemon juice

salt to taste

2 tbsps oil

1 Marinate chicken legs with all the above ingredients except oil. Refrigerate and allow to marinate overnight or marinate for at least 3-4 hrs.

2 Heat oil in cooking vessel, add curry leaves and chicken pieces along with the left over marinade if any. Cook on high for 3 mts, reduce flame to medium, place lid and cook for 10 mts. Reduce flame to low and cook for another 10 mts.

3 Remove lid and cook till the water evaporates and roast on medium flame till well cooked. Serve warm with onion slices and lemon wedges.

Spicy Chicken Legs Recipe

Prep time: min

Cook time: 45 min

Yield: 4

Main Ingredients: chicken legs

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