The Neelys' are back again---Southern spicy fried chicken

Ingredients:

1 (2 1/2-pounds) fryer chicken, cut into 10 pieces

salt and freshly ground black pepper

1 quart buttermilk

2 tablespoons hot sauce

1 teaspoon cayenne pepper

Peanut oil, for frying

3 cups all-purpose flour

1 tablespoon cayenne

2 teaspoons garlic powder

1 teaspoon paprika

Method:

Season the chicken with salt and pepper and place in a casserole dish. In a nonreactive bowl, mix buttermilk, hot sauce and cayenne. Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours.

Preheat a deep-fryer to 350 degrees F.

Into a large paper bag, measure the flour, cayenne, garlic powder, paprika, and salt and pepper. Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bake and shake to dredge.

Place the chicken into the hot oil and fry until golden and crisp, about 8 to 10 minutes for white meat and 13 to 15 for dark meat. Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper.

Read more...

African Harissa sauce coated chicken kebabs

Harissa is an African sauce that is spicy and flavourful with lot of flavours blending in your mouth. Try it and you will fall in love.

Ingredients

6 dried red chili peppers
1 Red bell pepper
2 cloves garlic, minced
1/2 teaspoon salt
1 tablespoon Olive oil
1 teaspoon ground coriander
1/2 teaspoon cumin
1/4 cup fresh mint ,Chopped(optional though)

Chicken breast cubes - 1 pound
oil for spraying


Method

Char the pepper on high heat in a broiler or grill or stove top.Turn occasionally with tongs, until skins are blackened, 15 to 20 minutes. Allow to cool then peel and remove the peel and seeds.

Blend all the ingredients together in a processor along with the roasted peppers until well combined and smooth. Use the sauce in salads or marinate tofu,meat or spread on sandwiches. Can be refrigerated up to a month in an air tight container. Marinate the chicken in about 2-3 tbsp of Harissa for about 30 minutes.Baked at 375F for 25minutes. Add tomatoes and bell peppers and tomatoes to the skewers as per taste.

Tip: Dont forget to soak the skewers if they are made of bamboo or any other wood in warm water for about 20  mins to avoid getting burnt in the oven. It they are stainless steel skewers, worry not, just wear your mitts.

Read more...

Chicken wonton soup

Ingredients:(for wontons)

200g Ground chicken

200g Napa Cabbage, finely shredded

1 stalk Scallions, finely minced

80g Chives, finely chopped

20g Ginger, finely minced

2 Tbsp Soy Sauce

1 1/2 Tbsp Sesame Oil

1 1/2 Tbsp Sake or Chinese Cooking Wine

1/2 Tbsp Sugar

1 1/2 tsp Ground White Pepper

1/2 Tbsp Corn Starch

3/4 tsp Sea Salt


1 Packet (50 pcs) Dumpling Wrappers

Method:

Mix the cabbage with 1 tsp of sea salt and let it rest for 10 minutes. Then, drain and squeeze out all the excess water.

Prepare the filling by combining all the above ingredients and marinate for about 30 minutes.

Place 2 tsp of the filling in the center of dough, fold and shape.
Boil 4 cups of chicken stock and add the wontons to the broth. Sprinkle chopped spring onion and serve hot....And oh..did we say this is also one of our fav soup.

Read more...

Chicken 65

Well this is really one of the favorites in out house...very easy to make..Frankly we use a combination of chili powder, turmeric powder, coriander powder, yogurt, ginger garlic paste and salt and food color for the marinade. But today we have made use of store brought masala from Aachi masala and add 1 tsp of vinegar, 1 cup yogurt and prepared the marinade. Marinate for 30 mins minimum and fry in hot oil. Squeeze lemon juice for better taste and garnish with coriander leaves. They are easy and great tasting...

Good snack on a Super Bowl evening, movie evening at home or just plainly for no reason evening.

Read more...

Chicken Chili

We are great Food network fans. Paula Deen, Ina Garten and Rachel Ray are a few favourites. This is one of the recipes of the Barefoot Contessa(Ina Garten) , Chicken chili.

The chili recipes have always fascinated me as they used to look unusually spicy like we Indians are used to but mostly they are made of beef. As we dont take beef I never got to taste this dish. Later I came across chicken chili dish and had always wanted to try that from that day. Yesterday was the day after all.
Lets have some history before we dig into the dish.

1618 According to the old Southwestern Indian legend and tale (several modern writer have documented - or maybe just "passed along") it is said that the first recipe for chili con carne was put on paper in the 17th century by a beautiful nun, Sister Mary of Agreda of Spain. She was mysteriously known to the Indians of the Southwest United States as "La Dama de Azul," the lady in blue. (from WIKI)


Now for the recipe:

Ingredients:

• 4 cups chopped yellow onions (3 onions)
• 1/8 cup good olive oil, plus extra for chicken
• 1/8 cup minced garlic (2 cloves)
• 2 red bell peppers, cored, seeded, and large-diced
• 2 yellow bell peppers, cored, seeded, and large-diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon dried red pepper flakes, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• 2 teaspoons kosher salt, plus more for chicken
• 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper

For serving:

Chopped onions, corn chips, grated cheddar, sour cream

Method:

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Read more...

Chicken Cutlet

Ingredients
Boneless chicken pieces-200gms
Potato-3 (medium size)
Big onion-1 chopped
Green chilli-chopped 3
Ginger garlic paste-1 teaspoon
Garam masala powder-1/2 teaspoon
Turmeric powder-1 teaspoon
Red Chili powder-1 teaspoon
Powdered rusk – handful
Egg white- 1 Egg
Oil-4 Table spoons



Method:

Pressure cook the potatoes without cutting for 10 minutes
Cut the chicken into small pieces
Cook the chicken pieces in a kadai for 7 minutes
Remove the chicken pieces from the kadai
After it cools mince it in a mincer or mixie (make sure there is no water)
Peele off the skin of the potatoes and smash it after it cools
In a kadai in a teaspoon of oil sauté the onion, green chillies and ginger garlic paste. Add the powders after switching off the stove, else they will get burnt
Now add this into the potato mix.
Add the minced chicken also into this
Add the required quantity of salt
Mix everything well
Check for the taste
Spread the rusk powder in a paper
Keep the egg white in a soup bowl so that you can dip the cutlet and take out
Make the cutlets in the shape you like
Dip into the egg white and roll over the rusk powder and keep aside
Fry the cutlets one by one or 2 at a time
Serve with your favourite dip or tomato ketchup.

Read more...

Schezwan Fried Rice

We tried this recipe after seeing the post in Padma's blog. The recipe turned out great and we enjoyed the dish. You can find the recipe if you click on the above link. Make sure the rice is cooled before mixing as it might squash the rice if it is still hot.



We did chicken fried rice. You can substitute the meat with any other you prefer or tofu in the case of vegetarians.

Read more...

Kozhi Rasam

Our mother used to make this when we had cold. This will clear your head and is great for your health. It tastes great too.

Ingredients

Chicken (bony pieces)-250 gms
Chopped pearl onion-15
Tomato-1
Chilli powder-1/2 teaspoon
Turmeric powder-1 teaspoon

Ingredients (to grind) (Rasam powder)

Pepper corns-1 teaspoon
Small jeera -1 teaspoon
Fennel seeds-1/2 teaspoon
Corriander powder-1 teaspoon
Red chillies-2
Small onion-4
Garlic-5

Procedure

Wash the chicken nicely. Pressure cook the chicken along with the minced onion, tomatoes and chili powder adding 5 cups of water. Add the turmeric powder and half the salt needed. Wait for a whistle and then simmer the flame. Cook for another 8 minutes and switch off the stove.
Prepare rasam powder by grinding fennel seeds, pepper corn, small jeera and chilies first. Once they are powdered nicely add the coriander powder. Grind once. Now add the garlic and onion and grind together without adding water.
Open the cooker. Strain the rasam and keep aside.
Now keep the kadai in the stove.In ½ teaspoon oil season the rasam with ½ teaspoon of small jeera and curry leaves. Pour the rasam into the kadai. Add the rasam powder and the salt needed. Bring the rasam to a nice boil and switch off the stove.
The rasam can be garnished with coriander leaves while serving

Read more...

Chettinad Pepper Chicken

Ingredients

Chicken-1/2 kg ,Big onion (nicely chopped)-2
Tomatoes (chopped)-2
Ginger garlic paste-2 teaspoons
Chili powder-1 table spoon
Coriander powder-1 table spoon
Crushed pepper corns-2 table spoons
Lemon juice-1 table spoon

For seasoning

Cinnamon-3 sticks
Cardamom-3
Clove-3
Bay leaf-little
Fennel seeds-1 teaspoon
Curry leaf-little
Marinate the chicken for 30 minutes with 1 table spoon chili powder mentioned in the ingredients, 1 teaspoon turmeric powder and half the ginger garlic paste. Add half the quantity of salt required also during marinating.

Procedure
It is always better to cook this curry in a kadai than in pressure cooker as the ingredients are added in different stages of cooking.
Pour 2 table spoon of cooking oil and add the items given in ‘for seasoning’ one by one in the order given. First add the nicely minced onion and sauté till oil separates. Then add the ginger garlic paste and turmeric powder. Stir well so that the pastes don’t get burnt. Now add the tomato pieces and try to smash it using the ladle. The smaller the pieces easier it will be to get smashed fast. Now add the coriander powder and mix well. Add ¼ cup of water into the masala. Reduce the flame to medium. Close the kadai and let the masala get cooked for 5 minutes. Now you can see cooked masala with oil on top. In this stage add the marinated chicken pieces. Sauté nicely till the moisture in the chicken comes out. Now there will be enough water in the chicken to get cooked. Add the remaining salt needed also. Close the kadai now and in medium flame cook for 8 to 10 minutes. Check that the chicken pieces are cooked well, if not cook for some more time. Once the pieces are cooked add the crushed pepper corns on top and mix well. Add the lemon juice after switching off the stove. Garnish with coriander leaves.

Read more...

Chicken Masala chettinad style

This is another version of chettinad chicken masala. In the earlier version you will find a chicken gravy.My family like this. Try and see.
Ingredients
Chicken-750 gms
Small onion 30 or big onion 2
Tomatoes-2
Garlic 20 pods

To grind No1
Ginger ½ inch piece
Small onion-10
Garlic-10 pods
Green chillies-2
Chillie powder-1 table spoons
Coriander powder-2 table spoons

To grind No2
Coconut grated-5 table spoons
Cashew nut-5 or kasa kasa-2 teaspoons
Fennel seeds-1 teaspoon

To season
Cinnamon-2 pieces
Fennel seeds-1 teaspoon
Clove-2
Cardamom-2
Birinji leaf-little
Mint leaf-handful
Curry leaf little

To marinate
1 teaspoon kuzhambu milagai thool(the powder used for sambar)
Salt-1 teaspoon
Curd little
Ginger garlic paste-1 teaspoon

Method
Mince the onion, garlic and tomatoes.
Keep the kadai in the stove. Season the curry with the items given in ‘to season’ in 2 tablespoons of oil.
Add the onions and saute with a pinch of salt for 3 minutes.
When the onions turn transparent add the garlic, sauté for some time
Add the chopped tomatoes. Sauté till the whole thing gets smashed.
Add the grinded paste of items given in No 1. Sauté it for a while.
Now add the chicken pieces and nicely mix all the masala over the chicken pieces.
You can see lot of water coming out of the chicken. Reduce the flame and cook for 10 to 15 minutes.
Once you find that the chicken pieces are almost cooked increase the flame so that the gravy becomes thick.
Once the curry gets thick add the masala grinded with the items given in No2 and mix nicely
Cook for another 5 minutes till the oil separates.

Read more...

Creamy Chicken and Mushroom soup

Ingredients:


• 2 Cups fresh mushroom slices
• 60 gm Butter
• 1/4 Cup small onion dices
• 1/4 Cup flour • 1/2 tsp Salt
• 1/2 tsp Pepper
• 2 Cups Chicken broth
• 2 Cups Whole milk
• 1 Cup heavy cream
• 1/2 tsp Worcestershire sauce
• Minced chives, to decorate

Method:
•Clean and remove ends of mushroom stems and then slice mushrooms.
•Take a medium frying pan and melt the butter in it.
•Add mushroom slices and onion dices. Cook till brown.
•Mix in flour, salt and pepper.
•Transfer into a large casserole.
•Pour in chicken broth, milk, cream and Worcestershire sauce.
•Simmer over medium heat without boiling, stirring until really hot.
•Serve into individual bowls, sprinkled with chives.
•Chicken and Mushroom Cream Soup is ready.

Read more...

Chettinad Chicken Gravy

Ingredients:
1 kg Chicken
1 1/2 cup Onion
1 cup Tomato
20 cloves Garlic
1 big piece Ginger
2 tsp Pepper
2 tsp Cumin seeds
2 tspFennel (Jeera)
1/4 cupCoriander Powder
1/2 small cupChilli Powder
Cloves as required
Tamarind as required
Salt to taste
5 teaspoon Oil

Method:
Wash the chicken and cut to pieces. Mince garlic and ginger. Powder pepper, cumin seeds and fennel together.
Fry the powders lightly and keep aside. Season cloves in oil in a frying pan, add onion and tomato. Sauté well adding minced garlic and ginger.
Add chicken with little turmeric powder and cook for 10 minutes.
Add chilli /coriander powders, salt and mix well. Pour 4 cups of water and boil.
When chicken is half boiled, add the half fried pepper, cumin seed and fennel powder and mix well.
When the gravy thickens to a paste, remove from fire. Serve hot with rice or dosa or roti.

Read more...

Fried Chicken Wontons

Ingredients:
For stuffing:
100gms cooked chicken mince
1 Tbsp chopped spring onions
1/4 tsp ajinomotto, optional
2 egg whites
Salt to taste

For Wonton sheets:
1 Cup all purpose flour
2 tbsps cornflour
2 eggs
oil for frying

Method:

1. Make a firm dough using flour, cornflour, eggs and just enough water to bind. keep in a cool place covered with a wet cloth for 30 minutes
2. Mix all the ingredients of the stuffing together.
3. Take out the dough and roll out flat as thin as possible. Cut Square sheets 21/2" * 21/2".
4. Put a little stuffing in the centre and give it a boat shape or a bag shape with the stuffing in the centre. Seal the sides using egg.
5. Deep fry in hot oil till golden bown. Drain.
6. Serve hot with tomato sauce or chilli sauce.

Read more...

Chicken Kurma

Ingredients:

1 kg chicken, cleaned & cut into pieces
5 medium sized tomatoes
1 cup chopped onions
1 1/2 tsp. ginger garlic paste
1/2 tsp. turmeric powder
2 tbsp oil
2 tbsp ghee
2 tsp salt
2 hard boiled eggs, halved
Coriander leaves for garnishing

Grind together to a fine paste:
1 cup grated coconut
5 red chilies
1 tsp. coriander seeds
1 tsp. whole black pepper
1 tsp. cumin seeds
1 tsp. poppy seeds (khus khus)
1 inch piece cinnamon
2 cloves

Method:

1. Heat oil and ghee in big bottomed vessel. Add the onions and when they turn golden brown add the ginger-garlic paste. Fry for few minutes.
2. Now add the chicken pieces and fry for about 5 minutes. To this add turmeric powder, tomatoes and fry for 10 minutes or until the tomatoes are soft.
3. Now add the ground paste. Cook on low heat for about 30 minutes or until the raw smell disappears and the chicken is tender.
4. Garnish with boiled eggs and fresh coriander leaves. Serve with rice, chapathi or paratha. Serves: 4
   Preparation time: 45 minutes

Read more...