Indian Chicken Recipe - Andhra Chicken Kurma

Andhra Chicken Kurma

Ingredients :

chicken - 1 kg

coconut* - 1

poppy seeds - 2 tbsp

chilli powder - 2 tsp or to taste

salt - to taste

turmeric powder - ½ tsp

tomato - 1, chopped

onion - 1, chopped finely

curry leaves - few

cloves - 2

cardamoms - 2

cinnamon - 2 pieces

oil - 2 tbsp

coriander powder - 1 tsp

ginger - 2.5 cm

garlic - 8-10 flakes

coriander leaves - ½ cup

Method :

Clean and joint the chicken. 

Extract 1 cup of thick coconut milk and 2 cups of thin coconut milk.

Grind poppy seeds to a paste. 

Grind ginger, garlic and coriander leaves together.

Cook chicken with thin coconut milk, salt, turmeric, chilli powder, and green paste.

When ½ done, add poppy seed paste, dhania powder and tomato.

Simmer till chicken is cooked. 

Heat oil in another pan, add clove, cardamom, cinnamon, onion and curry leaves.

When onion is light brown add the cooked chicken. 

Simmer for a few minutes.

Add the thick coconut milk.

Just as it begins to boil, remove from fire.

* Packaged coconut milk can be used. Mix 1 cup of it with 1 cup of water and use to cook

the chicken.

Add 1 cup undiluted at the end. 

1 tbsps of ginger-garlic paste can be used instead of garlic and ginger.

Christmas Recipes - New England Christmas Cookies !

New England Christmas Cookies

Ingredients :

3/4 cup of melted shortening

3/4 cup of melted butter

1 cup of brown sugar

1 cup of white sugar

1 teaspoon of cinnamon

1 cup of sliced blanched almonds

3 eggs, beaten

1 teaspoon of salt

3 1/2 cups of flour

1 1/2 teaspoons of soda

Method :

Cream sugar and melted ingredients. 

Beat eggs and add to creamed mixture. 

Sift together all dry ingredients and beat into dough. 

Stir in almonds. 

Form dough into small rolls and wrap in wax paper. 

Refrigerate overnight. 

Slice thin and bake at 350 degrees for 8 to 10 minutes. 

DO NOT OVERBAKE

Indian Breakfast Recipe - Spring Salad Toast

SPRING SALAD TOAST RECIPE

Spring Salad Toast is a nutritious and a light recipe for breakfast. 

Preparation Time   :   7 Minutes

Cooking Time   :   5 Minutes

Serves                   :   2

Ingredients :

4 Slices of Brown Bread 

100 g Cottage Cheese (mashed) 

4 Lettuce Leaves (finely chopped) 

½ Carrot (grated) 

¼ cup Sprouts (steamed) 

1 tsp Sesame Oil 

½ tbsp Lemon Juice (fresh) 

1 Apple (sliced) 

½ tsp Black Pepper Powder 

Salt to taste

Method : 

Combine all the ingredients, except bread and apples.

Now toast the bread pieces on both the sides.

Layer two breads first with apples and then with the stuffing.

Place the other two breads on top.

Suggestions :

Serve immediately or chilled.

Source : Indo Base

Indian Bengali Fish Recipe - Bengali Fish Curry

Bengali Fish Curry


Ingredients :

2 tblsp lemon juice2 tbsps.
mustard oil for frying
salt to taste
8 fish fillets8
1 tblsp red chilli powder
4 red chillies whole
salt to taste
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds (kalonji)

Method :

• Clean and cut fish fillet, wash well, remove excess water.
• Marinate with limejuice, turmeric powder and salt.
• Keep aside for 30 minutes.
• Heat up a pan, mix in 1 tblsp oil. 
• Shallow fry marinated fish from both sides until slightly browned.
• Take off and keep aside.
• Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf.
• Stir fry for a few minutes till seeds crackles, 
• Mix in ginger, garlic paste and stir fry again for a moment.
• Mix in cut onion and stir fry until slightly brown in colour.
• Mix in mustard paste, red chilli powder, coriander powder and turmeric powder.
• Stir fry masala nicely until oil starts separating.
• Adjust water and salt, bring to boil.
• Then mix in shallow fried fish, put green chilli slits on top.
• Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
• Take off and decorate with cut green coriander leaves.

Source : Sulekha Food