Special Chicken Kurma
Ingredients:
Ingredients:
Chicken-1 kg
Onion - 1/2 Kg (5 or 6 onions chopped)
Turmeric Power - 1/2 teaspoon
Pepper Powder - 2 tablespoon
Ghee - 2 tablespoon
Red Chilli Powder - 1 tablespoon
Small Onion - 5 Nos. (cut into small pieces)
Ginger - 1/2 teaspoon
Garlic - 1 teaspoon (grind into paste)
Perum Jeera (Fennel Seeds) - 1/4 teaspoon
Cardamom - 2 Nos.
Cinnamon - 1 stick
Cloves - 2
Coriander leaves - 1 tablespoon chopped
Pudhina leaves - 1 tea spoon
Onion - 1/2 Kg (5 or 6 onions chopped)
Turmeric Power - 1/2 teaspoon
Pepper Powder - 2 tablespoon
Ghee - 2 tablespoon
Red Chilli Powder - 1 tablespoon
Small Onion - 5 Nos. (cut into small pieces)
Ginger - 1/2 teaspoon
Garlic - 1 teaspoon (grind into paste)
Perum Jeera (Fennel Seeds) - 1/4 teaspoon
Cardamom - 2 Nos.
Cinnamon - 1 stick
Cloves - 2
Coriander leaves - 1 tablespoon chopped
Pudhina leaves - 1 tea spoon
Salt-1 spoon
Method
Method
Cut chicken into pieces and wash it thoroughly, keep it aside to drain water. Mix pepper powder, turmeric power and salt with little water to make a paste and mix the paste to chicken and keep it for 10 minutes. Heat ghee in a frying pan and deep fry chicken till it turns brown. Grind small onions, Jeera, Turmeric and red chilli powder, garlic, ginger, coriander leaves and pudina leaves and mix it with fried chicken. Add cardamom, cloves and cinnamon and salt to taste. Mix all these and cook for 15 minutes. Add coconut extract and close the lid and cook again for 10 minutes. When the gravy becomes thick add 1 teaspoon of lemon juice or vinegar. The taste will be fantastic.
Hoisin-Caramelized Root Vegetables
ReplyDeleteMakes 6 servings
2 tbsp Peanut oil
2 tbsp hoisin
2 cups thickly sliced carrots
2 cups yellow turnip wedges
2 cups thickly slice parsnips
1 fennel bulbs,wedge cut
1 cup pearl onions,peeled optional
Salt and pepper as needed
¼ cup water
Method
1 Perheat the oven to 350 degree F. Combine the oil and hoisin and heat in a roasting pan,add the vegetables and toss until coated evenly,season generously with salt and pepper,pour the water over the vegetables.
2 Cover the pan with a lid or aluminium foil and place in the perheated oven.Roast the vegetables until nearly tender,about 30 minutes,remove the cover and finish roasting,turning the vegetables so that they cook evenly,another 10 to 15 minutes.Season to taste with additional salt and pepper.
3 Serve at once in a heated bowl or on heated plates