Monday, February 25, 2013
Firm fish with less bone (prefers Nei meen) - 1kg
Thursday, February 14, 2013
Chicken – 2 ½ kg
Onion – ¾ kg
Tomato – ½ kg
Ginger Paste – 50g
Garlic Paste – 30g
Coconut oil – 100ml
Cinnamon – 2g
Cardamom – 1 g
Cloves – 1g
Bayleaves – 2nrs
Dry redchillies – 2g
Curryleaves – 1g
Coconut – 1
Chillipowder – 4g
Coriander powder – 5g
Turmeric powder – 2g
Water & Salt – as required
Method of preparation
1. Fry the coconut and dry redchillies in coconut oil, and then grind it finely.
2. Now heat the oil in a kadai, temper with cinnamon, cardamom, cloves and bayleaves. Once it splutters add sliced onion and sauté nicely.
3. Add ginger and garlic paste, then add chopped coriander leaves and few curryleaves. Mix it all well for another 1 minute.
4. Add the masalas (except turmeric powder) into it and stir all well. Now add chopped tomatoes, stir till the tomato mash and mix well with masalas – (see the oil ooze out from masala)
5. Now add the marinated chicken which done with salt and turmeric powder mix well for another 1 minute. And add coconut masala mix it once again.
6. Add the sufficient water; allow the curry to cook in simmering fire for next 20minutes.
7. Finish with little coconut oil and chopped coriander leaves. Serve hot with steamed rice.
Saturday, February 2, 2013
Whatever varieties are there in chicken dishes but deep fried chicken (chicken 65) have significant place in foodies’ heart and their kitchen. This features as all time favourite from children to elders and it is a most browsing recipe worldwide.
Chicken Mundri is a handpicked recipe by Chef. Raj Mohan M.S on his own local authentic touch. Mundri means Crispy in nature, it would be like by your children and you feel the hotel taste Chicken 65.
Bold Chicken Pieces - 1 kg
Rice flour - 25g
Ginger paste – 7 g
Garlic paste – 4 g
Chilli powder – 12g
Turmeric Powder – 2g
Salt – to taste
Lime juice – 1 nr
Refined flour – 12g
Curry leaves – a few
Red colour – as required
Corn flour – 15g
Refined Oil – for deep fry
Prepare the best masala marination with rice flour, ginger and garlic paste, refined flour, corn flour, turmeric powder, chilli powder, salt, lime juice, few curryleaves and enough redcolour in a vessel.
Put the cleaned bold chicken pieces in to the masala and drizzle little oil now, mix gently.
Reserve the portion for another 1 hour to allow the chicken to absorb masala.
Heat oil in kadai, and start to deep fry up to the surface reaches golden colour. Then take it out from hot oil.
After 6 minutes, again drop the fried chicken pieces into the hot oil and deep fry till the chicken pieces done.
Now the Chicken Mundri is ready to eat along onion roundels
Try this Chicken Mundri variation in your house and double your cooking taste
I shared this simple chicken 65 variation based on my readers request.