Chicken Majestic

CHICKEN MAJESTIC

Serving : 4 - 6

Prepare Time : 5 Hrs

Cook Time : 20 mins

Total Time : 5 Hrs 20 min

Ingredients :

•  200g of chicken breast, cut into long strips
• 2 teaspoons of coriander powder
• 2 tablespoons of corn flour
• 1/2 teaspoon of cumin powder
• 1/4 cup of buttermilk
• 1 egg
• 1.5 teaspoon of ginger garlic paste
• 6 green chillies
• 1 teaspoon of soy sauce
• Some curry leaves
• 1 small bunch of mint leaves
• 2 tablespoons of Oil
• 3 tablespoons of plain yogurt
• 2 teaspoons of minced garlic
• 1/4 teaspoon of turmeric powder

Directions :

• Marinate chicken pieces in buttermilk and salt for 4 hours. Leave  in refrigerator while you marinate.
• To the same bowl, add the egg, flour, ginger garlic paste, 1 tsp oil and leave it to marinate for another hour.
• When you are ready to cook, heat the 2 tablespoon oil in a pan and add the chicken pieces. Saute  until the pieces brown nicely and get fried. 
• After the chicken is browned and fried, drain and set aside.
• In the same pan, add the minced garlic and green chillies. Saute until lightly browned and add the curry leaves and mint leaves, if using.
• When curry leaves are wilted, add all the masala powders- chilli powder, coriander, jeera, and turmeric.
• Saute for 5 sec without burning and add the plain curd. Stir around quickly and add soya sauce and fried chicken pieces. Mix well until the ingredients are well coated.
• Keep sauteing until the chicken is cooked fully and the masala turns a lovely brown.
• Serve Chicken Majestic as a stater or rice and gravy. Tastes great either ways.

Spicy Indian Potato Spinach Curry

SPICY INDIAN POTATO SPINACH CURRY

Serving : 12

Prepare Time : 15 mins

Cook Time : 30 mins

Total Time : 45 mins

Ingredients :

• 800 g potatoes(such as red rascal), peeled, cut into 4 cm pieces

• 2 teaspoons olive oil

• 1 large red onion, halved, cut into thin wedges

• 2 garlic cloves, crushed

• 1 fresh long red chilli, deseeded finely chopped

• 1 teaspoon garam masala

• 1 teaspoon ground cumin

• 2*400 g can chopped tomatoes

• 150 g baby spinach leaves

• 90 g (1/3 cup) low-fat natural yogurt

• 2 tablespoons chopped fresh coriander

Directions :

• Cook the potato in a steamer basket over a saucepan of boiling water for 12 min or until tender.

• Meanwhile, heat the oil in a large frying pan over medium heat.

• Add the onion & cook, stirring occasionally, for 5 min until soft.

• Add garlic, chilli, garam masala and cumin and cook, striring, for 1 min or until aromatic.

• Stir in tomato and reduce heat low.

• Simmer for 15 min or until the sauce thickens.

• Stir in potato.

• Simmer for a further 5 min or until the potato is very tender.

• Add the spinach and remove from heat.

• Stir for 1 - 2 min until the spinach just wilts.

• Season with pepper.

• Divide among serving bowls.

• Top with the yogurt and coriander to serve.

Nutrition :

• Calories : 1023 

• Cholesterol : 4.00 mg

• Protein : 10.00 g

Creamy Vanilla Custard Ice Cream

CREAMY VANILLA CUSTARD ICE CREAM

Serving : 1

Prepare Time : 10 mins

Cook Time : 10 mins

Total Time : 20 mins

Ingredients :

• 1 cup half-and-half
• 3/4 cup sugar
• 4 egg yolks
• 2 cups whipping cream
• 1 tablespoon vanilla

Directions :

• Combine half-and-half, sugar and egg yolk in medium sauce pan.
• Cook stirring constantly over low heat till bubbles from around the edges of the pan.
• Chill then pour into cream canister.
• Stir in whipping cream and vanilla.
• Freeze according to you ice cream maker's direction.
• Add extras after freezing.

Nutrition :

1. Calories : 2771.8
2. Cholesterol : 1496.9
3. Carbohydrates : 177.5
4. Protein : 26.6

Baby Corn & Noodle Fritters

BABY  CORN  & NOODLE FRITTERS

Serving Per Recipe : 2 

Prepare Time : 15 mins

Cook Time : 25 mins

Total Time : 40 mins

Ingredients :

• 85 g diced rice vermicelli noodles
• 2 green onions, thinly sliced
• 125 g fresh baby corn, thinly sliced
• 1 long red chilli, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1/4 cup self-raising flour
• 4 eggs, Lightly Beaten
• 2 tablespoons peanut oil
• sweet chilli sauce, sliced green onions, sliced red chilli and mixed salad leaves, to serve

Directions :

• Place noodles in a heatproof bowl.Cover with boiling water.Stand for 3 mins or until softened. Drain.Cut into 2 cm length.
• Combine onion, corn, chilli soy sauce, oyster sauce, sesame oil and flour in a bowl.
• Add eggs. Stir to combine.Stir in noodles.
• Heat peanut oil in a large frying pan over medium - high heat.
• Using 1/4 cup mixture at a time, cook in batches, for 2 min each side or until golden and cooked through.
•  Transfer to a plate lined with paper towel. 
• Cover with foil to keep warm.
• Serve fitters with sweet chilli sauce, onion, chilli and salad leaves. 

Nutrition :

1. Calories : 1249kj
2. Cholesterol : 217.00 mg
3. Carbohydrates : 26.00 g
4. Protein : 10.00 g

Chettinad Chicken

CHETTINAD CHICKEN

Serving : 6

Prepare Time : 20 mins

Cook Time : 60 mins

Total Time : 80 mins

Ingredients :

• 1 tablespoon (10 g) poppy seeds
• 1 teaspoon (4 g) coriander seeds
• 1 teaspoon (4 g) cumin seeds
• 1 teaspoon (4 g) aniseed/fennel seeds
• 3 dry red chillies
• 1 inch (3 cm) piece of cinnamon
• 2 cardamom pods
• 3 cloves
• 1/2 cup (110 g) grated coconut
• 2 teaspoons (8 g) ginger paste
• 2 tablespoons (30 ml) vegetable/sunflower/canola oil or ghee
• 10 - 15 curry leaves
• 2 large onions sliced fine
• 2 tomatoes chopped fine
• 1 teaspoon (4 g) chilli powder(optional)
• 2 pounds (1 kg) chicken (You can use a whole chicken cut into bits or leg or breast pieces)
• Salt to taste
• 2 teaspoon (8 g) lime juice
• Chopped coriander leaves to Garnish

Directions :

• Heat a heavy pan or skillet on a medium flame and roast the poppy, coriander,cumin and fennel seeds, dry red chillies, cinnamon, cardamon,cloves and coconut for 3-4 mins.Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder
• Mix the ginger and garlic pastes with this powder and keep aside.
• In another deep pan,heat the oil and add the curry leaves. When they stop spluttering,add the sliced onions and fry they are light brown.
• Add the spice paste and star anise and fry for another 2-3 minutes.
• Add the tomatoes and chilli powder and stir well to mix all the ingredients.
• Add the chicken,cover and simmer till it is tender.
• When the chicken is done add lime juice, mix well and turn off the flame.
• Garnish with coriander leaves and serve.

Nutrition :

1. Calories : 247
2. Fat : 12 g
3. Cholesterol : 81 mg
4. Sodium : 521 mg
5. Protein : 30 g
6. Fiber : 1 g

Yummy Corn Cake

YUMMY CORN CAKE

Serving : 6 - 8

Prepare Time : 45 mins

Cook Time : 30 mins

Total Time : 75 mins

Ingredients :

• 1 egg, to make cake
• 1/2 cup water, to make cake
• 1 (16 ounce) can vanilla frosting
• 2 (16 ounce) packages Reese's pieces
• 1 brown paper bag, cardboard, and yarn

Directions :

• Bake cake in 9 inc pan per box instructions.
• Let cake cool for 10 mins and then de-pan the cake onto a cooling rack,
• Cool cake completely.
• After cake has cooled, place in deep freezer for about 30 mins. This will help in cutting
• Cut cake into 3 ellipses. See photo in photo section.
• Place pieces on cake to simulate kernels.
• The Stocks are made from a light weight paper brown bag.
• Cut paper into strips to resemble corn stocks and add to cake.
• Tie twin or yarn around corn stocks. 

Nutrition :

1. Calories : 1263.5
2. Cholesterol : 36.1
3. Carbohydrates : 175.1
4. Protein : 21.8

Mini Apple Pies

MINI APPLE PIES ( So Easy, Not Much Hassle! )

Serving : 12

Prepare Time : 20 mins

Cook Time : 18 mins

Total Time : 38 mins

Ingredients :

• 2 cups flour
• 2/3 cup butter (Chilled)
• 1 teaspoon salt
• 4 tablespoons water
• 5 medium apples (Peeled and chopped up into small pieces)
• 3/4 cup sugar
• 2 teaspoons cinnamon
• 6 tablespoons flour

Directions :

• Preheat oven to 425 degrees.
• Get muffin pan out. No need to grease it.
• In food processor blend flour, salt and butter until it looks like little peas. Add water and blend until it looks like sticking.
• Take out and combine it by hand until well blended.
• Roll out on lightly floured surface until about 1/4 inch thick. 
• Cut 12, 4 inch circles with cup or a bowl. (You need to roll out twice).Note : You can use the rest of the crust for anything you may want to do on top of the pies.
• Press each circle in muffin tins until all the way up each side, to form little bowls.
• Mix by hand all filling ingredients and spoon into muffin bowls.
• Cut up butter into 12 little pieces & place on pieces on each pie.
• You can decorate them anyway you like with extra crust, or just leave plain.
• Bake at 425 degrees for 16 - 18 mins.(Until crust is light brown and apples are bubbling).When cool, just loosen with spoon and they'll come right out!.

Nutrition :

1. Calories : 286.4
2. Cholesterol : 32.2
3. Carbohydrates : 42.2
4. Protein : 2.9