Chicken Fry with Green Peas Pulav Rice

Chicken fry inspired by Cinnamon trails

Chicken Fry

After getting inspired by seeing Cinnamon's mouthwatering Chicken fry the other day, I immediately planned the same for my Sunday lunch with green peas pulav. Today we had a treat having the chicken fry with some onion-cilantro-yoghurt's salad/raita with a can of cold diet pepsi. Yeah I have soda when I have something non-veg dish cooking, thats helps with digestion (my funda). Hope you will enjoy this nice, tasty and juicy chicken fry. Keeping it short and sweet though, here is my adapted version of Cinnamon's chicken fry followed by green peas pulav recipe.

Source: Adapted from Cinnamon trails
Cuisine: Andhra, South Indian
Prepration & Marinating time: 30 mins
Cooking time: 30 mins
Serves: 4
Ingredients:
1 pound of chicken thighs
1 medium size onion, sliced
2 green chillies, cut length-wise
2-inch cinnamon sticks (2)
4-5 cloves
2-3 bay leaves
1 tsp turmeric powder
1-2 tsp chilli/cayenne powder(paprika)
freshly greated nutmeg
1 tsp garam masala powder/spice mix
1 tsp jeera/cumin seeds
2 tbsp cooking oil
5-6 cashewnuts, halved and toasted for garnishing
1 tbsp chopped cilantro, for garnishing
salt as per taste
Grind to smooth paste:
1 small onion, roughly chopped
½ tomato, roughly chopped
2 green chillies, roughly chopped
1 inch ginger
2 cloves of garlic

Method:

1. Clean the chicken and cut into bite size pieces or as per your requirements, you can keep the whole chicken thighs as it is.
2. Marinate the chicken with turmeric powder, chilli powder, salt and the prepared paste for at least 15 mins.
3. Heat oil in a large skillet, to this add the bay leaves, jeera/cumin seeds, cinnamon stick and cloves, fry for a minute.
4. Add the sliced onions, green chillies and saute till the onions are translucent. To this add only the chicken pieces and fry them covered till they look cooked or for 10 mins.
5. Afterwards add the remaining marinated paste, mix well and add the garam masala powder/spice mix, grate the nutmeg on top.
6. Saute on medium high till all the moisture evaporates and the chicken pieces starts to caramelize, keep on frying till you get the desired color and flavor. Do check the spice level and salt, add if required.
7. Garnish it with toasted cashew nuts and chopped cilantro.
8. Serve with hot rice or any pulav/biryani.

Note:adjust your spice level accordingly while using green chillies or chilli powder.

Chicken fry served with green peas pulav

Green Peas Pulav

This green pea pulav recipe I learned from my Mother, who has inspired me in lot many ways and is a superb cook. I made a genuine attempt to bring in the same flavors as of my Mother but as is said, "Maa ka haath ka khane main kuch alag hi jaadu hain" But her formula works with ginger-garlic paste. This is a very simple and easy recipe to lay your hands on!

Source: My Mother
Cuisine: Indian
Prepration time: 10 mins
Cooking time: 20 mins
Serves: 4

Ingredients:
2 cups of Basmati rice, wash and soak for 10 mins
1 red onion, sliced
2 green chillies, cut lengthwise
½ cup fresh/frozen green peas
1 tbsp ginger-garlic paste
1 tsp jeera/cumin seeds
1-inch cinnamon stick
2-3 cloves
2-3 bay leaves
1 tsp garam masala powder/spice mix
1 cup whole milk or 2% milk
pinch of saffron strands (optional)
5-6 cashewnuts, halved
3 cups of water
salt as per taste

Method:

1. Wash and soak the basmati rice for 10 mins approx.
2. Heat oil in a medium size sauce pan, to this add the bay leaves, cinnamon stick, cloves jeera/cumin seeds and cashew nuts. Fry for a minute or till the nuts change to golden color and add the sliced onions, green chillies.
3. Saute and add ginger-garlic paste, season with some salt, garam masala/spice mix, green peas and mix well all the ingredients. Lastly add milk to it.
4. Stir in the rice and add water. For every 1 cup of uncooked basmati rice we have to add 2 cups of water, since we already added 1cup of milk to it we now add the remaining 3 cups of water.
5. Stir, check the salt in it and cook on medium high heat uncovered for 10 mins and then cover and cook for another 5 mins.
6. Once cooked fluff the pulav with fork and serve hot.

Chicken fry served with Green peas pulav, raita and lemon slices

Chicken 65 ~ Indian Chicken Nuggets

Chicken 65 is one of my favourite comfort food when it comes to non vegetarian. I learned it from my cousin sister. Both my cousins cook wonderful, delicious and mouth watering non vegetarian (mostly chicken, fish, seafood and goat or lamb) dishes. Gosh! I have so much to learn from them.
So here goes the recipe for this mouth watering Chicken Appetizer.

Please don't ask me why it is called Chicken 65? not that I made exactly 65 pieces of chicken. Vague, isn't it? I will let you all know once I find it out.

---

Chicken 65 ~ Indian Chicken Nuggets

Recipe Source: Satya Akka
Cuisine: South Indian Cuisine ~ Andhra
Preparation time: 25 minutes
Cooking time: 30 minutes

Ingredients:
3 pounds (1.4 kgs) tender chicken breasts
boneless, skinless and cubed into 1 inch pieces
3 tsp red chilli powder (adjust as per your spice level)
Juice of half lime or lemon
freshly ground black pepper
salt as per taste
for coating/batter:
½ tsp ajinomoto salt
¾ cup corn flour
2 tsp corn starch
2 tbsp corn meal (for crunchiness)
½ cup water
oil for deep frying
for garnishing:
roughly chopped onions and chopped cilantro

Method:

• Clean and cut chicken into one inch cubes and marinate with the first five ingredients in the list. Marinate overnight or at least 2 hours in the refrigerator.
• Prepare batter with rest of all ingredients from the list, add enough water to make a smooth batter similar to pancake consistency.
• Pour the batter over marinated chicken cubes, mix nicely so that all pieces are coated well. Deep fry the chicken pieces batch wise.
  
• Drain excess oil on a paper towel and garnish with freshly chopped onions and cilantro. Serve hot!!!
• The leftover pieces (if any) can be stored in a ziploc bag and heat it in oven at 350°F [176°C] or in microwave on high for 1 minute depending on the leftover quantity.

My Style Shrimp Fry with authentic Indian spices

My Style Shrimp fry

Shrimps are one of my favorite seafood. They are low in fat but high in cholesterol. I know these days some people are avoiding eating shrimps/prawns because of its high levels of cholesterol and not good for heart and overall health. Having them sometimes a year is kinda okay for me. I generally have then seven to eight times a year!! Yes, it is true that shrimps are my favorite but JB doesn't like it much so I avoid cooking at home and rather eat them outside. I love having them at Chinese buffets as appetizers, Thai entrees, salads, pastas and sometimes make them at home in our Indian way.

So far posted only a single recipe on shrimp, this shrimp fry is a traditional way I cook whilst experimenting different flavors and spices with it. The recipe is simple and easy to follow, all you need to do is get a small bunch of curry leaves, coz that adds the real flavor and aroma to it. The best place to shop for curry leaves is the local Indian grocery stores.

Shrimps really cooks fast in about 6-7 mins or so. Once they turn pinkish white, curls and turn opaque that means they are done. If your shrimps turn rubbery solid and hard to crack that means you have overcooked them! In this recipe, I used lightly toasted coriander seeds and cumin which gives the smoky aroma to it. Rest all are very common ingredients you will find in any Indian kitchen. Little garnishing makes it worth while.

Ingredients:
20-25 shrimps, fresh or frozen
1 big red onion, minced
1 shallot, finely chopped
2-3 green chillies, avoid if you don't like it too hot
1/2 C curry leaves, finely chopped
1/2 t red chilli powder
a pinch of turmeric/haldi
2 T coriander seeds/dhaniya
1 T cumin/jeera
2 T cilantro/kothambir,roughly chopped
1 T olive oil or any cooking oil
freshly ground black pepper
Salt as per taste

Method:

• If using frozen shrimps thaw them at room temperature and de vein them and clean under running tap water. Add a tsp of salt,cover with a plastice wrap and refrigerate it.
  
• Dry roast the coriander seeds and cumin separately, cool and grind it into fine powder.
• Chop finely the red onion or mince it in a food processor, its the easy way to chop onion finely.
• Heat oil in a kadai and add the onions to it, fry for a min and then add chopped shallots and chopped green chillies.
• Add a pinch of salt to sweat the onions and then add finely chopped curry leaves. This is the main ingredient that gives flavor to this dish.
• Add turmeric/haldi, ground coriander-cumin powder, chilli powder and freshly ground black pepper. Fry for a min, sprinkle some water in between and cook till all the raw smell is gone for about 4-5 mins.
• Lastly add the shrimps, salt and mix well so that all spices are blended together, cover and cook for 6-7 mins on medium flame.
• Garnish with freshly chopped coriander and serve with hot rice or biryani.
  

more Shrimps from Padma's Kitchen:
My Style Shrimp curry

Traditional Mutton Kura ~ Lamb Curry

Traditional Mutton Kura~Lamb Curry

Winter is in the air and when the air feels crispy we all have those wild, spicy and hot cravings to munch on hot stews, soups and of course something meaty-spicy if you are a carnivore. This traditional mutton recipe, I learned it from my mother. We have meat on Sundays and Wednesday, other days are strictly vegetarian meal only. So every Sunday is like waking up with beautiful aroma from my mom's kitchen where she would be cooking mutton or chicken or some fish. She makes this special wet garam masala paste and uses it in her every non veg dish. I grew up tasting and eating this dish and thought of sharing this with you all. The secret ingredient here is grated potato to get the thick gravy base for this mutton stew/curry.

I kept postponing to post this mutton recipe for a long time now. As I noticed that I have blogged very few non-vegetarian recipes so far, presenting yet another "My Mother's creation of Magic" hope you all will enjoy!

Traditional Style Mutton Curry ~ Lamb stew


Source : My Mother
Cuisine: Andhra, South Indian
Prep time: 20 mins
Cooking time: 20 mins
Serves: 4-5 people
Ingredients:
1 pound lamb/goat meat, cut into cubes or desired size
1 large red onion, thinly sliced
1 large tomato, cubed
2 green chillies, cut lengthwise
1/2 tsp turmeric powder/haldi
2 tsp red chillies powder/cayenne pepper
1 tsp garam masala powder
1 large potato, grated
2 tbsp fresh mint, chopped
2 tbsps of lemon juice
3/4 cup water
2 tbsp cooking oil
salt as per taste
cilantro for garnish
roast (dry ingredients) and grind into smooth paste:
1" stick of cinnamon
2 cloves
½ tsp poppy seeds/khus khus
2 tsp grated coconut (fresh or dried)
2-3 big cloves of garlic/ 5-6 small indian garlic cloves
1 inch piece of ginger (optional)
2 dried red chillies
1 tsp of cumin seeds/jeera
1 tsp of coriander seeds/dhaniya
1/2 tsp black pepper
1/2 onion, coarsely chopped
1/2 tomato, coarsely chopped
2-3 green chillies
1/2 tsp grated nutmeg
salt
Method:

1. First clean the meat and cut as per your specifications, I cubed the pieces and left the meat on bone. Clean it twice under running tap water and marinate with red chilli powder, salt and lemon juice, wrap it and keep aside for 1 hr or overnight in the refrigerator.
   
2. Grind the wet masala paste. Meanwhile saute some onions and green chillies in 2 tbsp of cooking oil in a pressure cooker. Saute till the onions turn pink, then add the tomatoes and the prepared masala paste. Cook on high till the raw aroma is gone for about a min.
   
3. Add the mutton pieces, turmeric, mint, grated potato and salt. Mix well so that the mutton pieces are evenly coated with the gravy, add little water, cover the lid and put on the whistle. Pressure cook for 4-5 whistles.
4. Once the pressure is off, open the cooker and check if the meat is cooked through. If you feel the curry is too watery, then cook on high for about 10 mins till the excess water evaporates. Garnish with cilantro and serve hot with biryani, pulav, plain rice or rotis/chapatis or Indian flat bread.

Note: adjust your spice level accordingly while using green chillies or chilli powder.

I know I am very lazy and keep forgetting to mention a kind gesture showered upon me by Shanthi of MyKitchenHobbies. Shanti presented me "The POWER OF SCHMOOZE AWARD" last month and I kept forgetting to include in my posts, Nevertheless late!!! Shanti, sorry for late addressing this but I am really very thankful that you thought of me for this award. Thanks ra!


" The POWER OF SCHMOOZE AWARD is the award for bloggers who effortlessly weave their way in and out of the blogosphere, leaving friendly trails and smiles, happily making new friends along the way. They don't limit their visits only to the rich and successful, but spend some time to say hello to new blogs as well. They are the ones who engage others in meaningful conversations, refusing to let it end at a mere hello - all the while fostering a sense of closeness and friendship. " and as per the tradition I would like to pass this award to:

Latha N & Lakshmi of "The Yum Blog"
Meeso of "My Humble Kitchen"
Vi of "East meets West Kitchen"
Cynthia of "Tastes like Home"
Richa of "As Dear as Salt"
Lisa of "Lisa's Vegetarian Kitchen"

Update 10/18/07 at 12:37 pm
For all vegetarians, you can substitute meat with soya chunks, carrots, paneer, cauliflower, and potatoes. It will turn into an interesting veggie stew. Feed your imagination and take this spicy ride!

My Style Shrimp Curry

Shrimp tops everyone's list when questioned about one's favorite seafood. Shrimps are also known as 'Royellu in Telugu', Zinga or Kolambi in Marathi'. Dried shrimp is commonly used in Andhra and Maharashtrian cuisines frequently and they taste great with eggs, bottle gourd, ridge gourd and eggplants. Being living in coastal cities like Mumbai (Bombay) and Visakhapatnam, got a chance to try all varieties of seafood readily available fresh out of fisherman's net.

I remember in Mumbai when the early morning local train reaches its destination the Machiwala's (fisherman also called a Kolis) rushes out of the luggage compartment with big baskets of fresh fish to the local markets. Early hours also means very busy hours in the streets of Mumbai while I used to catch the 7:53 am Kalyan start fast Local train to go to Kurla for my work. I used to hear "Machi pani ...Machi pani" in distance when these Kolis (fishermen) used to carry the fish-loads with fishy water dripping. They shout and warn pedestrians about the fishy water that drips and we all use to give way for them.

Gosh! those fishy, smelly memories of Mumbai...... I feel Mumbaites reading this might relate it in some way or the other. Well moving on to the recipe... prawns are very easy to handle in the kitchen but they can be disastrous if overcooked. They will turn out real rubbery and hard to chew on. This curry is my isshtyle recipe for shrimps which is so juicy to taste, delectable and enticing ever, Enjoy my version of this recipe!

Click here to read on how to clean shrimp (video) and for more nutritional info on shrimps click here

Source : My own
Cuisine: Andhra, South Indian
Prep time: 10 mins
Cooking time: 25 mins
Makes: 4 people
Ingredients:
1 pound of devined shrimps
1 large red onion, finely chopped
1 large ripe plum tomato, finely chopped
3-4 green chillies, finely chopped
1 tsp red chilli powder, cayenne pepper
½ tsp turmeric powder/haldi
2 tbsps coconut milk
few curry leaves
salt as per taste
1 tbsp cooking oil
roast and grind into smooth paste:
1" stick of cinnamon
2 cloves
½ tsp poppy seeds/khus khus
2 tsp grated coconut (fresh or dried)
2 cloves of garlic
small piece of ginger (optional)
2 dried red chillies
1 tsp of cumin seeds/jeera
1 tsp of coriander seeds/dhaniya
Method:

1. Clean the shrimps as shown in the above links or you can buy cleaned ones. Marinate them with salt and chilli powder, keep covered in fridge for 15 mins.
2. Meanwhile heat oil in a kadai and fry onions for few mins until pink and translucent. Add little bit of salt to sweat the onions and then add green chillies, tomatoes and fry for another 10 mins or so till the tomatoes are soft.
3. Once all the ingredients turn soft add turmeric powder and the prepared paste.
   
4. Fry till the raw smell of the paste goes off. Add the coconut milk and stir in the shrimps. Let it to cook for 5 mins approx.
5. You will know they are cooked when shrimps curl into small circles, immediately turn off the heat you don't want to overcook them and end up eating the stubborn shrimps.
   
6. Serve hot with rice or rotis, Indian bread.
   

Chicken Fry with Green Peas Pulav Rice

Chicken fry inspired by Cinnamon trails

Chicken Fry

After getting inspired by seeing Cinnamon's mouthwatering Chicken fry the other day, I immediately planned the same for my Sunday lunch with green peas pulav. Today we had a treat having the chicken fry with some onion-cilantro-yoghurt's salad/raita with a can of cold diet pepsi. Yeah I have soda when I have something non-veg dish cooking, thats helps with digestion (my funda). Hope you will enjoy this nice, tasty and juicy chicken fry. Keeping it short and sweet though, here is my adapted version of Cinnamon's chicken fry followed by green peas pulav recipe.

Source: Adapted from Cinnamon trails
Cuisine: Andhra, South Indian
Prepration & Marinating time: 30 mins
Cooking time: 30 mins
Serves: 4
Ingredients:
1 pound of chicken thighs
1 medium size onion, sliced
2 green chillies, cut length-wise
2-inch cinnamon sticks (2)
4-5 cloves
2-3 bay leaves
1 tsp turmeric powder
1-2 tsp chilli/cayenne powder(paprika)
freshly greated nutmeg
1 tsp garam masala powder/spice mix
1 tsp jeera/cumin seeds
2 tbsp cooking oil
5-6 cashewnuts, halved and toasted for garnishing
1 tbsp chopped cilantro, for garnishing
salt as per taste
Grind to smooth paste:
1 small onion, roughly chopped
½ tomato, roughly chopped
2 green chillies, roughly chopped
1 inch ginger
2 cloves of garlic

Method:

1. Clean the chicken and cut into bite size pieces or as per your requirements, you can keep the whole chicken thighs as it is.
2. Marinate the chicken with turmeric powder, chilli powder, salt and the prepared paste for at least 15 mins.
3. Heat oil in a large skillet, to this add the bay leaves, jeera/cumin seeds, cinnamon stick and cloves, fry for a minute.
4. Add the sliced onions, green chillies and saute till the onions are translucent. To this add only the chicken pieces and fry them covered till they look cooked or for 10 mins.
5. Afterwards add the remaining marinated paste, mix well and add the garam masala powder/spice mix, grate the nutmeg on top.
6. Saute on medium high till all the moisture evaporates and the chicken pieces starts to caramelize, keep on frying till you get the desired color and flavor. Do check the spice level and salt, add if required.
7. Garnish it with toasted cashew nuts and chopped cilantro.
8. Serve with hot rice or any pulav/biryani.

Note:adjust your spice level accordingly while using green chillies or chilli powder.

Chicken fry served with green peas pulav

Green Peas Pulav

This green pea pulav recipe I learned from my Mother, who has inspired me in lot many ways and is a superb cook. I made a genuine attempt to bring in the same flavors as of my Mother but as is said, "Maa ka haath ka khane main kuch alag hi jaadu hain" But her formula works with ginger-garlic paste. This is a very simple and easy recipe to lay your hands on!

Source: My Mother
Cuisine: Indian
Prepration time: 10 mins
Cooking time: 20 mins
Serves: 4

Ingredients:
2 cups of Basmati rice, wash and soak for 10 mins
1 red onion, sliced
2 green chillies, cut lengthwise
½ cup fresh/frozen green peas
1 tbsp ginger-garlic paste
1 tsp jeera/cumin seeds
1-inch cinnamon stick
2-3 cloves
2-3 bay leaves
1 tsp garam masala powder/spice mix
1 cup whole milk or 2% milk
pinch of saffron strands (optional)
5-6 cashewnuts, halved
3 cups of water
salt as per taste

Method:

1. Wash and soak the basmati rice for 10 mins approx.
2. Heat oil in a medium size sauce pan, to this add the bay leaves, cinnamon stick, cloves jeera/cumin seeds and cashew nuts. Fry for a minute or till the nuts change to golden color and add the sliced onions, green chillies.
3. Saute and add ginger-garlic paste, season with some salt, garam masala/spice mix, green peas and mix well all the ingredients. Lastly add milk to it.
4. Stir in the rice and add water. For every 1 cup of uncooked basmati rice we have to add 2 cups of water, since we already added 1cup of milk to it we now add the remaining 3 cups of water.
5. Stir, check the salt in it and cook on medium high heat uncovered for 10 mins and then cover and cook for another 5 mins.
6. Once cooked fluff the pulav with fork and serve hot.

Chicken fry served with Green peas pulav, raita and lemon slices

Shahi Mutton (Lamb) Kofta Curry

Shahi mutton kofta curry

The word 'Shahi' means rich in flavor and taste cooked with rich ingredients. I usually have Shahi Murgh Kofta curry at restaurants, I remember in Agra I had this with whole chicken tandoori , Agra ka Shahi Biryani and Lasooni Naan's. I still relish the supreb taste and my mouth still waters by the thought of it, wish I could take pictures at that time (May 2001). We were touring Northern India.

Small update about that tour is here. First we went to Jammu to visit 'Vaishno Devi Temple' from there we went to Dehradun, Mussoorie, Haridwar for Ganga Darshan, in Rishikesh we visited Ram Jhoola and Laxman Jhoola where we can find beautiful sceneries from Tehri -Garhwal region. Then we came to Delhi and our last destination was Agra to visit Taj Mahal. That was a whole "Tirthyatra' kinda of thing but once in Delhi we started eating non-veg. Agra's dinner was unforgettable for its Shahi taste and flavor, I am sure some of you have tasted it, mind-blowing! Thus the thirst for this recipe started by trying different variations but this was one successful attempt and the verdict is all yours, when you try this and tell me.

Well you can try the same kofta curry with ground chicken instead of ground lamb meat (kheema). If you are using Mutton, try to deep fry on medium high so that its cooked all through. Chicken cooks easily than lamb meat. Also a quick tip is marinate the keema overnight and refrigerate it, so that all the flavors blend well. This recipe calls for a good preparation before hand so be cautious if you are having guests, you dont want them to keep waiting "+_+"

Source: My Own
Cuisine: North Indian adapted from Mughalai Khana
Preparation time:15 mins
Marination time: 2-3 hrs/overnight
Cooking time: 30 mins
Serves: 6-7 people
Ingredients:
1 pound ground lamb meat (optional ground chicken).
1 handful(15-20) of cashewnuts, blanched and grind to paste.
2 big tomatoes, blanched and puree (freshly prepared).
1 big onion, minced (put it in a food processor).
2 green chillies, cut lenghtwise (you can reduce as per your spice level).
1tsp red chilli powder(cayenne or as per your taste).
a pinch of turmeric powder
1 tbsp of garam masala powder (spice mix)
1 tsp of Kasuri methi, crushed (dried fenugreek leaves)
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp jeera seeds (cumin)
4-5 cloves
2 inch cinnamon stick
2-3 bay leaves
1 tbsp of oil
1 cup of water
salt to taste
chopped cilantro for garnish
Oil of deep frying the koftas
for marinating:
1 tsp red chilli powder (cayenne)
½ tsp turmeric powder
½ tsp ground pepper
1 tsp of lime/lemon juice
1tsp salt

ingredients for the curry sauce

Method:

For meatballs:

1. First marinate the kheema(ground lamb) with chilli powder, turmeric powder, ground pepper, salt and lemon juice. Cover with plastic wrap and keep it in refrigerator. You can do it the night before also. Don't worry about the salt, as its will get adjusted with the curry.
2. Take the marinated meat, grab handful of meat and shape them into any size and shape you desire and deep fry the meat balls and keep aside

oval shaped meat balls sitting on the plate

For curry:

1. Soak the cashewnuts in warm water for about an hour and grind to smooth paste.
2. Slit the tomatoes with knife, do not cut them deep, just small cut and put it in hot water and blanch for about 5-6 mins, cool, peel the skin off the tomatoes and puree them.
3. In a large sauce pan heat oil and add jeera(cumin) to it, fry for a min then add bay leaves, cloves, cinnamon stick and fry for a min.
4. Add minced onions and sauté till they are translucent. Then add slit green chillies, tomato puree and sauté it for a min.
5. Add the ginger paste and garlic paste, stir and add chilli powder, turmeric, garam masala powder, salt and sauté. Let it cook thoroughly and till the raw aroma is overtaken by pleasant aroma for about 15-20 mins.
6. Check the taste of the gravy, if the onions are thoroughly cooked add the cashewnut paste mix well and add crushed kasuri methi. Stir in the meat balls and garnish with chopped mint/ cilantro/ parsley.
7. Shahi mutton kofta curry is ready, serve hot with rice, biryani, naans or rotis or Indian flat bread.

Mutton kofta curry served with hot paratha