September 28th, 2009 by amirev777
Ingredients:
2 boneless chicken breasts, skin on
5 cups Chinese cabbage, sliced thin
½ cup shredded carrot
½ cup minced scallion
½ cup sliced almonds
¼ cup chopped fresh cilantro
2 Tbsp toasted sesame seeds
For Dressing:
2 Tbsp extra olive oil
2 Tbsp soy sauce
¼ cup rice vinegar
3 Tbsp honey
pinch red pepper flakes, salt & white pepper to taste
Method of preparation:
1.Preheat broiler. Place a stainless steel or cast iron skillet in the broiler, about 7 inches from the heat source, to get it very hot. Season chicken with a little salt and pepper.
2.While pan is heating, thinly slice cabbage, and shred carrot. Chop cilantro and scallion cabbage and carrot mixture. Add sliced almonds.
3.When pan is hot, about 10 minutes, remove from broiler, and place chicken in pan, skin side up, and return to broiler. Cook for about 15 minutes depending on thickness of chicken. When done and cool enough to touch, remove skin, and cut into bite-size pieces.
4.Whisk together olive oil, soy sauce, rice vinegar, honey, red pepper flakes, salt, and pepper. Toss with cabbage mixture and chicken. Sprinkle with sesame seeds.
Tags: Asian style chicken salad, chicken salad recipe
Posted in chicken recipe, salad recipe | No Comments »
September 8th, 2009 by amirev777
Ingredients:
2 Tbsp. peanut oil
4 (6-ounce) skinless chicken breast halves, with ribs
1 1/2 cups finely chopped onion
3 garlic cloves, smashed
2 tsp. ground turmeric
1/8 tsp. ground cloves
4 tomatoes, diced, 4-5 cups
6 sprigs fresh thyme or 2 teaspoons dried
1 tsp. salt
1/8 tsp. ground black pepper
1 cup fat-free reduced sodium chicken broth
1/2 tsp. sugar, optional
1/4 cup chopped flat-leaf parsley
3 cups cooked brown basmati rice
Method of preparation:
1. In a deep, medium skillet heat oil over medium-high heat. Add chicken and brown pieces on all sides, 8-10 minutes, using tongs to turn as needed. Remove to plate. Add onions, garlic, turmeric, and cloves and cook until fragrant, 1-2 minutes.
2. Add broth, tomatoes, thyme, pepper salt and chicken. Simmer, turning chicken three times, until it is white all the way through when cut with a knife, about 20 minutes. The tomatoes should be soft and moist. If the sauce is too acid, mix in sugar. Stir in parsley.
3. To serve, divide chicken and sauce between four wide, shallow plates. Add rice.
serves:4
Tags: african chicken curry, chicken recipe
Posted in Non Veg recipe, chicken recipe | No Comments »
September 8th, 2009 by amirev777
Ingredients:
boneless chicken breasts
1 cup rice
1 can, cream of mushroom soup
1 cup milk
1 tsp. salt
1 tsp. pepper
Sauteed onions
Method of preparation:
1. Pan fry chicken breasts.
2. Mix soup, milk, salt and pepper together. Boil rice.
3. After rice is done, mix with the soup mixture. Add sauteed onions. Pour into casserole dish. Add chicken on top.
4. Bake in oven at 350 degrees for about 10 or 12 minutes.
Tags: chicken recipe, non-spicy chicken with rice
Posted in Non Veg recipe, chicken recipe | No Comments »
September 8th, 2009 by amirev777
Ingredients: For the stuffing
Crab meat (just enough to stuff two crabs)
Garlic, chopped 1 tbsp.
Onion, chopped1 1/2 tbsp.
Spring onion, chopped1 1/2 tbsp.
Egg 1 whole
Fish/oyster sauce 1 tbsp.
Black pepper, ground 1 tsp.
Ingredients: For the Shells
Crab shells 2
Egg 1 whole
Vegetable oil
Method of preparation:
1. In a bowl, mix together all the stuffing ingredients.
2. Stuff the crab shells with this mixture.
3. Steam these stuffed shells in a steamer until done (20 minutes). Lift the shells from the steamer and let cool.
4. Pour excess juice off the shells. Heat oil in a wok or frying pan. Dip the whole shells in beaten whole egg to cover, then fry the whole shells face down first until golden brown then turn to finish the other side. This frying process is merely to give the stuffed shells color and heat.
5. Serve hot.
Serves:2
Tags: crab recipe, stuffed crab
Posted in Non Veg recipe, crab recipe, seafood recipe | No Comments »
September 2nd, 2009 by amirev777
Ingredients:
1/2 kg mutton, cleaned and cubed
4 potatoes, peeled and cut into halves
3 tomatoes, chopped
2 onions, chopped
8 cloves
6 red chillies
1/2 coconut grated
3 tablespoons oil
1 cup coriander leaves
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon poppy seeds
1 teaspoon coriander seeds
1 teaspoon anise seed
salt to taste
Method of preparation:
1.Marinate the mutton in the salt, turmeric, and the ginger-garlic paste for an hour.
2.Roast the cloves, peppercorns, poppy seeds, coriander seeds, aniseeds and red chillies in a little oil till brown and fragrant.
3.Add onions and stir till they are golden brown.
4.Add coconut and tomatoes and stir well. Cool Grind to a paste.
5.Heat remaining oil in a pressure cooker and add meat and potatoes.
Stir fry till brown.
6.Add the ground masala paste. Add water and cook (for 1 whistle in a pressure cooker) and simmer for 7 minutes or till meat is soft.
7.Release pressure and serve hot garnishing with Coriander leaves.
Serves: 4
Tags: Malvani mutton curry, Malvani recipe, mutton recipe, Non Veg recipe
Posted in Malvani recipe, Non Veg recipe | No Comments »
August 29th, 2009 by amirev777
Chicken (called kombdi in the Malvan region of Western India) cooked with roasted coconut and spices. A big hit with spicy food lovers.
Ingredients:
8 medium sized pieces (about 800 grams) of chicken
1 coconut(s) grated
4 onions chopped
1 teaspoon(s) red chilli powder
½ teaspoon(s) turmeric powder
2 teaspoon(s) hot spice mix (garam masala) powder
8 green chillies chopped
2 tablespoon(s) each of ginger and garlic pastes
2 tablespoon(s) oil
salt to taste
finely chopped coriander leaves for garnishing
Method of preparation:
1.Grind half of the green chillies to a paste and mix it well with the ginger and garlic pastes. Make cuts on the chicken pieces, rub this mixture on to them well and marinate for about an hour at least.
2.Roast coconut shavings in a little hot oil till light brown. Cool and grind along with half the onions to a paste.
3.Heat oil in a heavy-bottomed pan and saute the onions on medium level for about 2 minutes or till they are light brown in color.
4.Add the remaining chopped green chillies, spice powders and fry for a few seconds. Add the marinated chicken pieces and fry on medium level for about 3 minutes or till they are lightly browned.
5.Add the paste, salt and mix well. Add water according to the desired level of consistency and bring to a boil. Cover and cook on low level for about 25 minute(s) or till the chicken pieces are tender and fully cooked.
6.Garnish with finely chopped coriander leaves.
Tags: chicken recipe, Malvani recipe, spicy chicken curry
Posted in Malvani recipe, Non Veg recipe, chicken recipe | No Comments »
August 28th, 2009 by amirev777
Ingredients:
3 boneless, skinless chicken breasts
1/2 teaspoon garlic powder
1/2 teaspoon fresh black peppers
1-2 green and red bell peppers each
1 medium sized capsicum, sliced
1/2 teaspoon black pepper powder
4-6 large mushrooms
1 small piece of ginger, sliced
1 clove garlic, quartered
2 sprigs fresh broccoli
1-2 spring onions
1 teaspoon freshly chopped mint leaves
1 teaspoon freshyly chopped basil leaves
1 teaspoon freshly chopped corainder leaves
2-4 fresh garlic cloves, minced
2-3 tablespoons olive oil
Method of Preparation:
1. Wash & dry chicken; place minced garlic, olive oil and all herbs and seasonings in flat bowl. Mix thoroughly with chicken, and marinate in refrigerator for atleast 1-2 hours.
2. Just before you are ready to grill, chop bell peppers,capsicum, onions, broccoli, quartered garlic clove and mushrooms. Place vegetables, herbs and seasonings in grillproof aluminum foil bag. Place vegetable bag on corner of grill to steam but not over direct heat for 10-15 minutes. When grill is hot, spray with oil, and place breasts on grill over fire. Watch carefully, as they will cook very quickly. Turn once.
3. Serve with vegetables over chicken. You can also add potatoes halved or quartered, cooked in microwave, and then buttered or sprayed with oil, and finished to brown over the grill with the chicken.
Tags: grilled chicken garlic with herbs, grilled chicken recipe
Posted in Non Veg recipe, chicken recipe | No Comments »
August 27th, 2009 by amirev777
Malvan is a town located in Sindhudurg District - southernmost district of Maharashtra. The cuisine of this region is popularly known as Malvani cuisine. Coconut, Rice and fish assume prime significance in the Malavani cuisine. It is also known for its spicy chicken dishes.
Ingredients:
Chicken - 1 kg
Coconut - 2 Nos
Green Chillies - 15 Nos
Garlic 20 flakes
Ginger 20 grams
Garam masala (hot spice mix) - 2 tsps
Red chili powder - 1/2 tsps
Turmeric powder - 1/2 tsps
Coriander leaves - a few strings
Onions (chopped) - 4 Nos
Method of preparation:
1. Add grated coconut to a little oil and saute.
2. Then, grind it to a paste with 2 onions.
3. Make a paste by grinding 4 chillies, ginger, garlic, and marinate the chicken.
4. Heat oil, add to chopped onions and saute. Add the other masalas and cook.
5. Add the chicken pieces and cook.
6. Finally add coconut paste with water and cook until done. Garnish with coriander leaves.
Serves: 4
Tags: malvani chicken masala, malvani cuisine, malvani spicy recipes
Posted in Non Veg recipe, chicken recipe | No Comments »
August 25th, 2009 by amirev777
Ingredients:
2 large garlic heads
3 large potatoes,about 500 gms each, scrubbed and cut into 1-inch pieces
1 teaspoon salt
1 tablespoon white-wine vinegar
1/3 cup reduced-fat mayonnaise
1/3 cup nonfat plain yogurt
2 tablespoons mustard
Freshly ground pepper, to taste
4 hard-boiled eggs, peeled
1 cup chopped celery
3/4 cup chopped ripe Olives
1 red bell pepper, chopped
2 tablespoons chopped fresh parsley,
2 tablespoons chopped fresh chives, or scallion greens
1/4 tablespoon red chili powder
Method of Preparation:
1. Preheat the oven to 400°F.
2. Place garlic heads on a square of aluminum foil, sprinkle with 1 tablespoon water and pinch edges of foil together to make a package. Roast until garlic flesh is very soft, 45 minutes to 1 hour. Unwrap garlic and let cool slightly. Meanwhile, place the potatoes in a large saucepan and cover with cold water. Season with 1/4 teaspoon salt. Bring to a boil. Cook, covered, over medium heat until potatoes are tender, 7 to 9 minutes. Drain well; transfer to a large bowl. Toss gently with the vinegar and let cool.
3.When garlic is cool enough to handle, squeeze the pulp into a food processor or blender. Add mayonnaise, yogurt, mustard, 1/4 teaspoon salt and pepper; blend until smooth.
4.Add the dressing to the potatoes and toss to coat. Finely chop 3 eggs and add to the potatoes along with the celery, olives,red bell pepper, parsley and chopped chives (or scallion greens). Stir gently to mix. Season with the remaining 1/2 teaspoon salt and pepper.
5. Transfer to a serving dish and sprinkle with the red chili powder. Slice the remaining egg and arrange the slices decoratively on top. Garnish with more chives and/or parsley sprigs.
Tags: potato garlic salad recipe, salad recipe
Posted in eggterian recipe, salad recipe | No Comments »
August 16th, 2009 by amirev777
Ingredients:
1/2 cup plain yogurt
1/4 cup buttermilk
1 tablespoon fresh lemon juice
1/8 teaspoon Tabasco pepper sauce
salt and pepper to taste
1/4 cup bottled barbecue sauce
4 half chicken breasts, boneless and skinless
1 1/2 cups tiny mozzarella cheese balls
1 large tomato, sliced
3 cups baby spinach
Method of preparation:
1. In a container or jar with a tight-fitting lid, combine the yogurt, buttermilk, lemon juice, Tabasco, salt and pepper. Shake well and refrigerate.
2. Heat the grill to medium-high. Coat all the chicken breasts with barbecue sauce and grill on each side for 6 to 8 minutes or until cooked through. Remove from the grill and let cool slightly. Cut into 1/2-inch-thick slices.
3.In a large bowl, combine the cheese, tomatoes and spinach. Toss with the dressing and salt and pepper to taste. Arrange the chicken slices on 4 plates and top with salad mixture.
Serves:4
Tags: barbeque chicken recipe, barbeque chicken salad
Posted in Uncategorized | No Comments »
