Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

Thursday, October 29, 2015

Butter Chicken or Murgh Makhani

I made this Butter Chicken or Murgh Makhani recipe following the instructions on the Curry Cuisine DK book, which turned out delicious.

Sunday, May 10, 2015

Flavours of the Caribbean for the BBQ from Grace

I tried a variety of flavourful Grace barbecue seasoning and sauces. By using the Jerk Seasoning, I was able create a Caribbean flavoured meal easily. My family loved the flavours. Grace foods wasn't kidding when they said spicy, because their Hot Jerk Seasoning is very spicy. If you are not into really spicy meals get the Mild Jerk Seasoning. We can rub this paste to meat and marinate for an hour before grilling or barbecuing to get a delicious flavour.

Tuesday, January 6, 2015

Sticky Sweet and Spicy Chicken

fried the chicken
I first fried the chicken and then tossed it with this sticky sweet and spicy sauce I made. To make this sauce you will need...
2 tbsp Sriracha sauce
2 tbsp white vinegar
2 tbsp brown sugar to taste
1 tbsp pomegranate molasses optional

Monday, December 29, 2014

Chicken Curry Spiced with Ground Pepper

To make this Chicken Curry Spiced with Ground Pepper you will need...

1 lb of chicken
1 tbsp oil
1 onion
1 tsp ginger grated
1 tsp garlic grated or minced
1 tomato

Monday, February 10, 2014

Giveaway to Celebrate My Feature on the Healthy Recipes Magazine

I am very excited to share that I am featured on the Healthy Recipes magazine :) To celebrate this occasion all my readers will get free 3-month iPhone/iPad/iPod Touch subscription to the Healthy Recipes magazine. Click on the link and subscribe for free. It will not auto renew or ask for any credit card information. 

Sunday, November 3, 2013

Chicken With Cashews and Coconut

1 tbsp ghee
2 bay leaves
2" cinnamon stick
3 cloves
3 cardamom slightly crushed
1/2 cup onion chopped
1/2 cup tomato chopped
1/2 tsp garlic chopped
1/2 tsp ginger chopped

Friday, August 23, 2013

Fried Beef or Chicken Liver Side Dish

1 lb Beef or chicken liver 
1/2 tbsp chillie powder
1/2 tsp turmeric powder
3/4 tsp salt
oil to fry

Wednesday, July 10, 2013

Corn Soup

Have a blessed Ramadan everyone :) 
This chicken corn soup would be wonderful to serve when we are breaking fast.

1 1/2 cups chicken without bones
3 to 4 cups water
1/2 tsp chilie powder
1/4 tsp turmeric
1/4 tsp cumin ground
1/2 tsp salt
1 tbsp oil
1/2 cup white part of leeks or onions
1/2 cup celery chopped 
1 can cream style corn
1/2 cup carrots
pepper to taste

Boil the chicken with the water, chilie powder, salt, turmeric, cumin and leave it aside. 
Heat oil and saute the onions or the white part of leeks and celery . Then add the boiled chicken with the water and corn and let it cook until all the flavours blend. Add the carrots towards the end and simmer the soup till the carrots are cooked to taste. Adjust salt and pepper to taste and serve hot.
I served this flavourful filling soup in this oval casserole dish that can be bought online from Trudeau. I like that the dish comes with a lid. I like the strong, but lightweight feel of this casserole dish that can hold up to 3.1QT of content. This dish can be placed in the oven, freezer and be washed by hand or dishwasher.

All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First

Friday, March 29, 2013

Fried Chicken

fried chicken
about 8 to 10 chicken pieces 
1/4 tsp turmeric powder 
1/2 tbsp chillie powder to preference 
3/4 tsp salt 
1/2 cup water 
oil to fry* 

Mix the salt, turmeric and chillie powder with the chicken pieces then parboil the chicken with the water in medium heat until the liquid evaporates.  Remove the chicken from the cooker and leave it aside. 


Heat oil to high heat and fry the chicken until it is golden brown in all sides, reduce the heat if the chicken is becoming brown fast.  
*I discard the oil after frying chicken so I used about 3" of oil and fried.    

All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First

Thursday, November 3, 2011

Panko coated fried chicken

Dear friends,

Check out the fabulous dishes linked to the food palette series finale rainbow colours. Thank you for participating in the food palette series, please accept this award.
A special thank you to all the dear friends for leaving encouraging comments and following the site. Happy to have friends like you :)


Panko coated fried chicken

8 to 10 pieces of chicken
1/4 tsp turmeric
1/2 tbsp chillie powder
1/2 tsp salt
1/2 cup water

Boil the chicken with turmeric, salt and chillie powder for about 10 minutes till the water evaporates. Reduce or increase the water depending on the amount of chicken and size of the pieces. Leave it to cool.

batter to dip
1 egg
1/4 cup flour
1/4 to 1/2 cup water

Make a batter with a thick pourable consistency.
Dip the cooled chicken in the batter. And coat with the panko breadcrumb mixture.

breadcrumb coat
1 to 2 cups panko breadcrumbs to coat
1/4 tsp salt
1/4 tsp pepper

Mix all the ingredients. Coat the chicken and keep it ready to fry.

oil to fry

Fry the chicken in a pan with oil 2" high. Fry till all sides are golden brown in high to medium high heat temperature, reduce the temperature if it is getting brown fast. Serve hot with sauce.
There is no need to fry for a long time because the chicken was cooked before it was fried.
This goes to Midweek fiesta.



All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Wednesday, October 5, 2011

Chicken and red split lentil stew



1 cup mysoor dal or red lentils
1/4 cup onions chopped
1 green chillie sliced
2 tsp cumin powder
1/2 tsp turmeric
1/2 tsp ginger grated
2 cups water add 1/2 cup more if needed
1 cup chicken pieces without bones
1/2 tsp chillie powder
2 tsp salt

2 tbsp oil
1/2 tsp cumin seeds
1/2 tsp garlic paste
1/2 tsp ginger grated
2 tbsp lemon juice
1/2 tsp sugar
1/4 tsp garam masala
3 tbsp coriander leaves optional

In a big pan mix washed lentils, onion, green chillie, cumin, turmeric, 1/2 tsp ginger and water. Cook covered in low heat until the lentils are soft.
Add chicken pieces, chillie powder and salt into the lentils mix and cook for about 1/2 hour in low heat until the chicken is tender, add more water if needed.

Heat oil in another pan add cumin seeds when it sizzles add ginger and garlic and fry then add this to the cooked chicken and lentils. Add lemon juice, sugar and garam masala. Mix and cook in low heat for 5 minutes.
Add coriander leaves and mix before serving it hot with rice, flat bread or bread.


All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Tuesday, September 6, 2011

South Indian biryani and tomato jam



1 lb basmati or samba rice wash and soak for 1/2 hour

1 lb chicken
2 tbsp lemon juice
1/2 tsp salt

Marinate the chicken with lemon juice and salt.

grind to paste
1/2 tbsp ginger
2 tbsp garlic
1 tbsp water

grind to paste
6 tbsp cilantro
3 tbsp mint
2 green chillie
1 tbsp water

roast and powder
1 tbsp fennel
1" cinnamon
4 cardamom
6 cloves
1/2 to 1 tbsp peppercorns

tempering ingredients
1" cinnamon
1 star anise (can replace with 1/8 tsp of aniseed)
1 tbsp cashew
1 tsp seaweed (known as kalpasi, black stone flower I didn't use this)
1/8 tsp nutmeg grated
1/8 tsp mace
1 tbsp ghee
2 tbsp oil
1/2 cup onion
3/4 cup tomatoes
4 green chillie uncut

mix and leave aside
1 tbsp rose water
1/4 cup milk
1/4 tsp saffron

Warm the milk in the microwave for about 30 seconds, put the saffron and leave it aside. Mix the rosewater into the milk mixture.

garnish
1 tbsp mint leaves
2 tbsp cilantro
2 green chillie
2 tbsp cashew
1 tbsp raisin
1 tbsp ghee

Prepare all the above before starting to make this biryani.
Heat oil and ghee together. Sauté the tempering ingredients. Then add the onion, ginger garlic paste, the mint cilantro paste, tomatoes, the roasted ground spices and chicken. Add 1 1/2 cups water and cook covered for about 8 to 10 minutes, until the water has absorbed and the chicken is almost cooked.
If the chicken is cooked and water hasn't absorbed remove the chicken with a slotted spoon and leave aside.

Add the soaked rice into the gravy and fry, the rice will swell a little. Add the meat and mix without breaking the meat apart. Add water about 1/2" above the rice and meat. Add salt if needed, and cook on low heat for about 10 minutes.
There will be holes on top of the rice and the water would have almost absorbed, the rice will be more than half cooked.
Put 1 tbsp fresh mint, 2 tbsp cilantro about 2 uncut green chillie over the rice.
Sprinkle with the aromatic milk rose water mixture. Spread the cashew, raisin and ghee. Close tightly with a lid and seal it with flour.
Cook on low heat by placing the pan over a skillet for about 1/2 hour until the flour around it has cooked. Placing the rice pan over the skillet will avoid the rice from burning on the bottom.
This recipe is adapted from here, it is made with only a few spices and fresh ingredients. According to Viki's kitchen, it is made at Muslim weddings and served with other dishes and tomato jam.
Tomato jam
2 cups tomatoes
3 tbsp sugar more to taste
1/2 tsp cardamom powder
1 tsp cashew nuts
1 tbsp raisin
1 tbsp ghee
1/2 tsp rose water

Leave the tomatoes in boiling water, peel skin and puree. Mix the tomatoes with sugar and cardamom and cook on medium low heat until it is thick.
Heat ghee separately and fry the cashew nuts and raisins then add it to the cooked thick jam. Add rose water and mix.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Thursday, January 6, 2011

Butter chicken and food palette winner

butter chicken
2 chicken breast
1/4 cup lemon juice
1/2 tsp chillie powder
1 tsp salt

Marinate the chicken cut into cubes with lemon juice, chillie powder and salt for an hour.

2" cinnamon stick
3 cardamom
3 cloves
1/4 tsp peppercorns
1/4 tsp nutmeg grated
1 tbsp cashews
1 tsp cumin
1/4 tsp turmeric
1 tbsp coriander powder *
1 cup yogurt
1 tbsp oil

Roast cinnamon stick, cardamom, cloves, peppercorns, cumin, cashews and grind into a powder. Add this powder to nutmeg, yogurt, turmeric and coriander powder. Add the previously marinated chicken and marinate for another hour.

Heat oil and add only the chicken without the marinade, then in about 2 minutes reduce the heat to medium. Add the marinade and cook the chicken covered till the chicken is 3/4th cooked (not fully cooked) about 10 minutes. Take the chicken out and leave aside.

1 tbsp oil
1/2 cup onions
1 cup tomatoes
1 tbsp curry leaves
1 tsp ginger grated
1 tsp garlic
2 bay leaves
1 tbsp unsalted butter
1/2 cup cream
1/4 tsp chillie powder or tandoori powder
1/4 tsp fenugreek powder
1 tbsp honey
2 tbsp coriander leaves garnish

Heat oil saute the onions, curry leaves then ginger, bay leaves, tomatoes. When tomatoes are soft add cream then the sauce from the cooked chicken. Then add the chicken pieces and cook till the spices blend. Towards the end add butter, fenugreek powder, honey and let the chicken get cooked fully add a little water if the gravy is too thick or the chicken is not cooked to taste. Add coriander leaves and serve hot with naan.

Don't use lots of fenugreek powder as the curry will taste bitter, and not too much honey as it will taste too sweet.

* I use roasted coriander masala powder. Alternatively can roast coriander seeds and powder then use.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Saturday, November 27, 2010

Foodbuzz 24x24: Epic meal down memory lane

buffet wedding meal
A meal to bring back memories of the lunch menu served at Muslim weddings. I presented this meal to family and friends at home on the 25th of November.
buffet wedding meal
Presentation is buffet style.
This meal is also eaten in a bigger platter, about 6 people surround the dish and share the meal.
buffet wedding meal
Meal
buffet wedding meal
Desserts and beverage
buffet wedding meal

buffet wedding meal
Recipes for each dish
buffet wedding meal
Cutlets made with fish and potatoes and spices dipped in batter, coated with breadcrumbs then deep fried.
buffet wedding meal
Salad
1 bunch lettuce
1 tomato
1 onion
1 cucumber

dressing
1 tbsp water
1/4 tsp salt
1/4 tsp pepper

Wash the salad leaves in cold water, rip and arrange in a platter with the sliced tomatoes, onion rings and cucumber slices then sprinkle the dressing.
buffet wedding meal
Slow or steam cooked biryani
Biryani made with meat and spices cooked in slow fire with a pastry around the lid.
buffet wedding meal
Roast chicken pan fried
1 whole chicken or 10 chicken legs

marinate
1 tbsp chillie powder
1/2 tsp pepper ground
1 tbsp coriander powder
1 tsp white poppy seeds
1/2 tsp turmeric
2 tsp salt
2 tsp cumin ground
1 tsp fennel
1" cinnamon
2 cardamom crushed
2 tbsp coconut grated
3 tbsp yogurt
1 tbsp ginger garlic paste
1 cup water
2 tbsp oil
1 onion
1 tomato
oil to fry

Clean and wash the chicken with turmeric. Prick with a fork or slit the chicken, and marinate with all the spices. Leave it overnight in the fridge.
Cook the chicken with about 1 cup of water uncovered until the inside of the chicken is cooked and about 1 cup of thick gravy is left. Save the gravy and remove only the chicken and let it cool.
Heat oil in another pan and fry the chicken till golden brown and remove from oil.
In another pan heat oil add onion, garlic chopped and tomatoes saute for a few minutes then add the gravy and toss the fried chicken.
buffet wedding meal

buffet wedding meal
Green peas, carrot and cashew curry 
Peas, carrots and cashews cooked with salt, pepper, turmeric and coconut milk.
I used frozen mixed vegetables.
buffet wedding meal
Maldive fish sambal
1 cup onion
1/2 cup maldive fish
1 tbsp curry leaves
1/4 tsp salt
1/2 tsp chillie flakes

Fry the onion till crispy and golden brown remove onto a paper towel and leave aside. Fry curry leaves till crispy and leave aside. In about 2 tbsp oil saute the maldive fish lightly and remove from oil. Mix the fried onions, curry leaves and maldive fish with chillie flakes and salt.
buffet wedding meal
Pickle with capsicum, onions, carrots, dates and pineapple.
buffet wedding meal
Raita yogurt dip
1/2 cup yogurt beaten
2 tbsp onion chopped
2 tbsp tomatoes chopped
2 tbsp cucumber chopped
2 green chillie chopped optional
1/2 tsp salt or less
1/2 tsp pepper powder

Mix all the ingredients and serve chilled.
buffet wedding meal
Custard pudding
2 cups milk
4 tbsp vanilla custard powder
4 tbsp sugar

In 1/4 cup milk mix the custard powder and leave aside.
Heat milk and sugar then add the custard powder with the milk. Keep stirring so the bottom doesn't burn when it thickens pour into the serving dishes.
Serve with cashews grated or chopped on the top, can also add raisins serve warm or cold.
buffet wedding meal

buffet wedding meal

Fruits
Mostly bananas and pineapple are served at the weddings.
buffet wedding meal
Falooda
1/4 cup falooda syrup such as rooh afza syrup
2 cups milk
1 tbsp black poppy seeds soaked in warm water

Mix everything and serve, can top with ice cream.
buffet wedding meal
Milk tea with ginger and spices.
buffet wedding meal
Chocolates
buffet wedding meal
Thank you Foodbuzz 24 x 24 for giving me the opportunity to share this wonderful meal with all of you. Thank you to my family and God for making it easy for me to prepare everything and for their patience with me :) We made lots of new memories.
Thank you to all my readers for the support and encouragement. Hope you enjoy preparing this meal for your family :)

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Thursday, November 25, 2010

Slow cooked biryani



Rice



1 tbsp ghee
1" cinnamon
1 cardamom
1 clove

2 1/2 cups basmati rice
1/2 tsp salt
water

Heat 1 tbsp ghee add cinnamon, cardamom, clove and saute rice till transparent then add water and salt. Cook rice till it is half cooked. Add about 1/2" water above the rice and cook in the rice cooker and remove the rice right away when it is done.

Can also cook the rice in 1" water above the rice and in about 10 minutes drain the water from the rice.
meat
2 1/2 lbs beef, mutton or chicken with bones cut into cubes
1 cup onion
2 cups tomatoes
1 tbsp ginger garlic paste
1 tbsp curry leaves
2 tbsp masala powder (see below)
1/2 tbsp chillie powder
10 green chillies
1/2 tsp turmeric powder
1/2 tbsp salt
1/2 cup oil
1 cup coriander leaves
5 cardamom
2" cinnamon stick
1/2 cup ghee
1 cup water
1/4 cup coconut grated
10 cashews

Fry to garnish
2 tbsp raisins fried in ghee

2 tbsp ghee
2 tbsp cashews
2 onions cut into rings
1/2 cup oil
Fry raisins in ghee and leave aside. Fry cashews till golden brown and leave aside. Fry onions till golden brown and crispy and leave aside.

Grind cinnamon and cardamom to a powder and add for more flavour. Marinate the meat for about 15 minutes with all the spices.

Can use the same oil used for frying raisins and onion (if there is more than 1/2 cup oil remove the excess). Add ghee to the oil and saute the onions then add tomatoes, ginger garlic paste, marinated meat, chillie cut into small pieces. Add water and cook covered till the meat is well cooked.

Grind coconut and cashews into a paste add to the meat towards the end and cook the meat till the paste blends and the gravy is thick. There should be about 1 1/2 cups to 2 cups of thick gravy.

In a big pan layer meat with gravy, rice, coriander leaves, meat with gravy then rice and coriander leaves again. Cook in low heat for 20 minutes covered tight with a floured pastry to seal the lid.


It is optional to add egg yellow food colouring powder. To put colouring make holes with a wooden spoon then pour the colouring mixed with some water into the holes.


The rice will be fully cooked.

For the floured pastry mix a smooth pliable dough with flour and water. Here are some pictures of how to seal the pan.
Before slow cooking.

After slow cooking the pastry would have expanded and changed colour.


masala powder
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp pepper corns
1/2 tsp saffron
1 tbsp split channa dal

Roast and grind to powder, this masala powder is used for beef, mutton and chicken.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First