Chicken Kheema

Chicken Kheema or rather aloo mattar kheema. I adapted Vahrehvah Sanjay's kheema recipe and modified according to my taste.

Ingredients:
Ground Chicken - 1 lb (or) 1/2 kg
onion - 1 medium (chopped)
Potato - 1 small (cubed)
Tomato - 1 small
Green Peas - 1/2 cup

Green Chili -2  (chopped)

Cloves - 1

Bay Leaf - 1

Cardamom- 1

Cinnamon -1

cumin seeds - 1/2 tsp

Ginger garlic paste- 2 tsp

chilli powder - 1/2 tsp

coriander powder - 1 tsp

Fennel Seeds Powder - 1 tsp

garam masala - 1 tsp

Curd - 1 cup

1.Heat oil in a kadai and add the clove, cinnamon, cardamom and bay leaf.Then add some cumin seeds.

2.When they splutter add the chopped onions.When they become little brown add the ginger garlic paste.

3.when the raw smell goes off add turmeric powder and saute.Then add the chopped green chillis

4.Add the chicken and mix it well. Break the lumps that form with the spatula. Dont add water.The chicken will cook in the water it oozes.

5.Add chilli powder,coriander powder, garam masala, fennel powder, salt and mix well. Then add the tomatoes and curd. Again mix well. Add the green peas and the potatoes.

6.Allow it to cook for 15-20 min covering the kadai with a lid.

7.Add Coriander leaves and mix well and allow it to cook for further 5 min.

Alternatively we can cook green peas and potaoes with salt seperately and add after the chicken is 3/4 cooked.

Chicken Quesadilla

I had a chance to taste burrito from chipotle  and ever since am hooked up on Mexican dishes. Might be since their flavour is close to Indian flavour. When we were in Chicago we had chipotle across the street and i wouldnt miss a single chance to get their burritos. I wanted to try making burritos long back, but i was little reluctant. The other day i found this recipe to make quesadilla by chef Jason Hill in food tv,until then i dint know making quesadilla was such a easy thing. This might not be authentic mexican quesadilla but it was worth the try. I made slight changes to the recipe. So here goes the recipe:-)

Ingredients:

Tortilla - 1 (store bought)

Cream cheese- 1 tbsp

Cheese - pepper jack (or)cheddar

Green onion- 1 chopped (fine)

Cilantro - handful (finely chopped)

Picked Jalapenos - 2 tsp

Taco Seasoning - 1 tsp

Chicken breast - 1

1.Marinate the chicken with little salt, turmeric powder and lemon juice for 15 min.

2. Boil or cook the chicken.Cool it and shred into bite size pieces using a fork.

3.Add Taco seasoning and little bit of pepper and salt to the chicken and mix well with hands.

4.Add green onion and cilantro to the cream cheese and mix it well.

5.Apply the cream cheese on one side of the tortilla. Sprinkle some cheese on one half of the tortilla(i used mix of pepper jack & cheddar).

6.Place the chicken pieces and pickled jalapenos over the cheese and again over the chicken sprinkle some more cheese.

7.Fold the other half of the tortilla over and place it on a hot tava sprayed with oil.

8.Cook for 2 min and turn over the other side and cook.

Remove it from the tava and enjoy with guacamole and salsa

Chicken Cutlet

The word cutlet again brings back fond memories of my childhood. My mom prepares it often. She prepares with chicken as well as fish. She prepares fish cultlet with the 'jumper' fish. It tastes really awesome.

Ingredients:

Chicken -boneless -1/4 pound

Onion - 1 small (sliced)

Ginger garlic paste - 2 tsp

Green Chilli's -2

Tomato -1/2

Chili Powder - 1/2 tsp

Turmeric - 1/4 tsp

Coriander Powder - 1 tsp

Garam Masala - 1 tsp

Fennel seeds _ 1 tsp

Curry leaves - 4 or 5

Coriander leaves - 3 or 4 stems

Bread slices - 4 or 5

Egg -1

Salt to taste

Oil

1.Heat oil in a pressure cooker and add Fennel Seeds. Add curry leaves.

2. Add the sliced onions and saute.When the onions become very soft add ginger garlic paste.

3.When the raw smell goes off add green chilies and the coriander leaves.

4.After 1 min , add turmeric powder and mix well.

5.Add Tomato and saute.when tomato gets little mashed add chili, turmeric, coriander powder and garam masala and mix well.

6.Add the chicken pieces, salt and mix. Chicken leaves water.If we want we can add little water and allow the chicken to cook. Water should be minimum.

7. After the chicken is cooked allow it to cool. Grind into a smooth paste.

Note: If we have added less water there wont be any water.If there is gravy drain it and grind only the solid ingredients.

8.Make the paste into small round patties.

9.Remove the edges from the slices of bread and grind it into powder.

10. Beat an egg in a bowl.

11. Dip the patties in egg and then roll them in the bread powder and allow it to sit for 2 to 3 min

12. Heat oil in a kadai and when it is hot add the cutlets and brown both the sides.

Serve it with tomato ketchup

Chicken Curry

Back home my mom used to make chicken curry with coconut.After my marriage my husband introduced to this method of preparing chicken.

Ingredients:

Chicken with bones -1 lb

Onion - 1 large chopped
Onion - 1 large Sliced

Tomato - 1 medium

Green Chilli - 2

Potato - 1 small (optional)

Whole Garam Masala:

Cloves - 2 or 3
Green Cardamom - 1
Black Cardamom - 1
Cinnamon - 1 inch stick
Saunf (Fennel )- 2 tsp
Poppy Seeds - 1 tsp (optional)
Star Anise - 1 small
Black Pepper Whole - 4 or 5


Ginger Garlic Paste - 1 tablespoon
Tamarind Paste - 1 tsp (optional)
Coriander leaves - 4 or 5 stems chopped
Pudina - 2 stems chopped
Curry leaves - 1 Sprig (optional)
Curd - 1 cup
Turmeric Powder - 1/2 tsp
Chilli Powder - 1 tsp
Coriander Powder - 2 tsp
jeera powder - 1 tsp
Salt to taste

Marinate the Chicken with Curd, turmeric powder ,Chilli powder and salt

1.Heat oil in kadai and add the ingredients under whole Garam Masala, when the oil is hot.
2.Chop 1 onion and add to the oil along with the green chilli. Saute it.
3.When the onion becomes pink add chopped coriander and pudina to it and saute.
4.After 1 min add the chopped tomatoes.Mix everything and when the tomatoes get soft remove from the fire and allow it to cool. Once it cools of grind into a paste without adding water.
5.Heat oil in a pressure cooker and when it becomes hot add the sliced onions and curry leaves.
6.When the onions become pink add ginger garlic paste.
7.When the raw smell goes off add the marinated chicken and mix it well with the onion.
8.Allow it to cook till the water oozes out ,mixing it frequently.Then add the coriander powder, jeera powder and mix it.
9.Add the ground paste and mix well. Allow it to cook for 3 min.Then add the tamarind paste and 2 cups of water. Pressure cook for 6 to 7 whistles or until the chicken is done.


Garnish with coriander leaves.

Chicken Fry

Ingredients:

Chicken -1/2 pound
Onion -1 medium
Green Chillies-2-3
ginger -1 inch piece finely chopped
garlic - 3 cloves finely chopped
Ginger Garlic Paste -1 tablespoon
Curd - 1 cup
Turmeric Powder -1/2 Tsp
Chilli powder-2 Tsp
Pepper Powder -1 Tsp
Cumin Powder-1 Tsp
Garam Masala-1 Tsp

1.Cut chicken(with or without bones) into medium size pieces.

2.Marinate the chicken in curd,ginger garlic paste,turmeric powder,chilli powder,pepper powder,cumin powder,garam masala.Leave it in the fridge overnight.

3.Pre-heat the oven to 350 F and the arrange the chicken pieces in baking tray with aluminium foil and place the tray in the oven. Allow it to bake for 30-40 minutes. Check it frequently or it might get burnt.

4.Then take the chicken pieces out and shallow fry in oil.

5.When the chicken becomes golden brown remove it from oil

6.In the same oil add sliced onion, finely chopped ginger & garlic, slit green chillies and few curry leaves. Saute till the onions become golden brown.

7.Then add the fried chicken mix it and switch off the stove.