Jade Chicken Soup

Ingredients:
Boneless skinless chicken - 50 gms
Egg whites - 2 or 3 (based on individual liking)
Spinach leaves - 1 handful(can use any odorless, used ponnanganni keerai (green copper dwarf leaves))
Cornstarch - 1-2 tablespoons (as thick required)
Garlic paste - 1 tablespoon
White or black pepper powder - 1 -2 teaspoon (as spicy required)
Salt  to taste
Oil - 2 tablespoons

Method:

Boil a cup of water, when it boils, add spinach. Cook it for 2 minutes, and keep it closed for 10 minutes.

Once it is cool, drain water, blend it as a paste and keep aside.

Chop chicken to small pieces. Saute it with little oil, 1/2 tablespoon of garlic and salt to taste.

Cook it for 10-15 mins, until the water oozes dries up.

Allow it cool and shred it to pieces.

Beat egg whites and keep it aside.

Mix cornstarch in 2 tablespoons of water and keep aside.

Heat a wok with little oil. Add rest of the garlic paste, and shredded chicken and saute it for 2 minutes.

Add spinach paste, salt and pepper powder. Saute it until raw smell goes off.

Add 3 cups of water and bring it to a boil.

Reduce flame and add dissolved cornstarch, carefully stirring it.

Depending on the thickness you require, can adjust the cornstarch.

Cook for 5 more minutes and then add beaten egg whites little by little.

Mix it with ladle, so eggs would be into pieces.

Garnish with pepper powder and serve hot.


Variations:
Can add vegetables like sauted carrot, lettuce, etc.

Chopped spinach can be added instead of making it paste. Kids might not like it;-)

Chicken stock can be used instead of water.

Hyderabadi Chicken Dum Biryani

This is different type of biryani. Gravy and rice are cooked seperately and mixed together. I had it a lot, when I stayed in Hyderabad, missing it now ;)

Ingredients:
Chicken - 1/2 kg
Basmati rice - 2 cups
Onions - 2-3 big size, chopped
Tomatoes - 2, chopped
Cardamom - 4
Cloves - 4
Cinnamom stick - 2
Bay leaf - 2
Ginger garlic paste - 1 tablespoon
Chilli powder - 1-2 tablespoons (as spicy required)
Coriander powder - 1 tablespoon
Turmeric powder - 1 teaspoon
Yoghurt - 1/2 cup
Cumin seed powder - 1 teaspoon
Mint leaves - few
Coriander leaves - few
Salt to taste

Cashews - few
Oil / Ghee - 2 tablespoons


Method:
Wash and cut chicken into small pieces.

Marinate chicken pieces in yoghurt, turmeric powder, chilli powder, coriander powder, cumin powder, 1/2 of ginger garlic paste, chopped mint leaves for 30-60 minutes.

Boil 4-5 cups of water with 1 cinnamom stick, 1 bay leaf, 2 cardamom, 2 cloves and salt to taste. Wash rice and cook until they are half cooked. Drain excess water if any.

Heat oil in a pressure cooker. Add remaining cardamom, cloves, cinnamom stick bay leaf in it.

Then add the ginger garlic paste and fry for a minute. Add onions and saute until they are golden brown.

Add chopped tomatoes and add marinated chicken. Mix well and cook it covered until chicken is tender.

Then add salt to it(only for chicken, since rice has already salt in it) and mix well.

Once chicken is cooked and gravy is thick, switch off the flame and spread rice on top of it, cover it and allow it get cooked in the pressure.

After 20 minutes, mix it well and garnish with coriander leaves and fried cashews.

Serve hot with onion raita.


Cooking time : 30-45 minutes
Serves 4 persons


I am sending this to SWC - Andhra Pradesh Cuisine hosted by Priya.

Cocka-doodle-do.... Chicken Parade;)

I was thinking what to post today..... {main thing I was feeling lazy to type ;) }

Then saw Srilekha's Chicken Event

..... so reposting my Chicken dishes......


1) Chicken Gravy - Gravy


2) Chettinad Chicken Curry - Curry

3) Chicken Kurma - Curry


4) Chettinadu Kozhi(Chicken) Rasam - Soup


5) Pepper Chicken (Kozhambhu)Curry - Curry

6) Chicken Soup (Microwave Cooking) - Soup


7) Chicken Fry - Sidedish


8) Chicken Biriyani with Onion Raitha - Main Course

Chicken Gravy - My brother's way;)

I felt too lazy last sunday and wanted to eat out. It was drizzling and my hubby told we will buy-back. So went out and to our disappointment, Briyani got finished earlier than usual :(

Called my brother at home and told him, he said buy chicken, I will prepare. So bought some chicken and went to take rest;)

He prepared chicken gravy for chappathis. It was very tasty and aroma was amazing:)

For me, it will be always taste great, if someone cooks and feed me ;) My hubby said, the masala was better than what I prepare :(

So here goes my brother's recipe......:)


Ingredients:
Chicken - 400 gms
Onions - 2, chopped
Tomatoes - 2, chopped
Green Chillies - 3, chopped
Bay leaf - a small piece
Chilli powder - 1 tablespoon (or as spicy required)
Coriander leaves - few, for garnishing
Oil - 2-3 tablespoons
Salt to taste

For Masala paste:
Fennel seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Ginger - 1 inch long
Garlic - 3-4 cloves
Cardamom - 1
Cloves - 1-2
Cinnamom stick - a small piece
Green chillies - 2, small
Coriander leaves - few

Method:
Grind all the masala ingredients without or less water to a fine paste.

Heat oil in a pan. Add bay leaf, onions, green chillies and fry until onions turn golden brown.

Add chopped tomatoes and fry until they are cooked well.

Then add washed chicken, grinded paste, chilli powder, salt to taste and mix well.
Cook it covered until chicken becomes soft.

Garnish with coriander leaves and serve hot with chappathis or rice.


Cooking time - 20 - 30 minutes
Serves 3 persons

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Check out Beautiful array of Rakhis @ RAKHI EVENT Round up in my creations blog.

Also check for this month's CAN ART Event.

Please do participate!!!

Chettinad Chicken Curry & Events / Awards!!!

Yesterday, I received lot of SMS, emails from my friends for the FRIENDSHIP DAY!!!! Experiencing this after a long time of College days:)

And the best was Priyanka's creations. Check out here!!!

Thank you Friends!!!!

BELATED FRIENDSHIP DAY WISHES to all my BLOGGER FRIENDS!

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Yet another tried recipe from Solai's Chettinad Kitchen - Chettinad Curry :-)

Thank you Solai for the wonderful recipe.

I used chicken instead of mutton and few minor changes. Was too yummy:) Must try!!!

Ingredients:
Chicken - 250 gms (wash and cut into pieces)
Small sambhar onions - 15-20, chopped.
Tomatoes - 1, big sized, chopped
Garlic - 6-7 cloves, finely chopped
Ginger garlic paste - 1 teaspoon
Grated coconut - 3 tablespoons
KhusKhus - 1 teaspoon or cashews - 6-7
Coriander powder - 1 teaspoon
Cinnamon - 1 inch piece
Cardamom - 2
Cloves - 2
Bay leaf - 1
Aniseed - 1
Fennel seeds - 1 teaspoon
Curry leaves - few
Turmeric powder - 1/2 teaspoon
Salt to taste
Oil - 2-3 tablespoons



For Masala:
Coriander seeds - 1 tablespoon
Red chillies - 6
Fennel seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Cinnamon - 1 small piece
Cardamom - 1
Clove - 1


Method:
Dry roast all masala items and grind them to a fine powder/paste and keep aside.

Grind coconut, KhusKhus/cashews and fennel seeds to a fine paste with little water and keep aside.



Heat cooker and add oil. Once it is hot, add bay leaf, cinnamom, aniseed, cardamom, cloves and fry for a minute.

Then add ginger garlic paste, and saute for 5 mintues. Add curry leaves, onions, chopped garlic and fry for 10 minutes.

Add chopped tomatoes and saute until they are cooked. Add chicken pieces, with turmeric powder and saute nicely until all water evaporates.



Then add the grinded masala powder, salt to taste, mix well for 5 minutes and add 3 cups of water and close the cooker.

Once steam starts coming out, add the cooker-weight and cook it until 3 whistles.

Reduce the flame, wait for the pressure to get reduced, slowly and carefully release all the pressure from the cooker.

Open the lid, add grinded coconut paste. Check the gravy consistency and adjust water or salt to taste.

Mix well and bring it to a boil. Garnish with coriander leaves and serve hot with rice.


Cooking Time : 45-60 minutes
Serves 4 persons


Submitting this to Curry Mela hosted by Srivalli.

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Now to the other Events:



1) Displaying my fridge magnets for :



'FRIDGE MAGNETS', event hosted by Veda Murthy.




2) Reposting my "COW" drink for 2 events:



Food in Colours - RED , an event hosted by Sushinemom

and



Colour in Food event hosted by EC.

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Checkout last month's FLOWER MAKING round up in my creations blog

and



Join this month's RAKHI EVENT in my creations blog.

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Valarmathi and Suhanya passed me the "BLOGGING FRIENDS FOREVER" award.

Thank you Valar and Suhee for your thoughtfulness!!!


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Madhavi passed me the "Magic Genie Lamp". I have posted this here

Thank you Madhavi!!!

Chicken Kurma / Stew and GCC award again;)

Kurma / Korma gets its origin from Mughlai cuisine of India. Its a kind of curry or stew prepared with spices boiled in coconut milk. It can be prepated with vegetables or chicken / mutton / egg.

Ingredients:
Chicken - 250 gms
Onions - 1, medium sized, chopped
Tomatoes - 2 , medium sized, chopped
Green chillies - 2, chopped
Bay leaf - 1, small
Cinnamon stick - 1, small
Cardamom - 1
Cloves - 2
Ginger garlic paste - 1 tablespoon
Chilli powder - 1 teaspoon (as spicy required)
Drumsticks(Moringa/Murangakkai) - 1, cut into 2 inch length pieces
Turmeric powder - a pinch
Corinader leaves - few, chopped
Salt to taste
Oil - 2 tablespoons

For paste:
Grated coconut - 1 cup
Khus Khus / Melon seeds - 2 teaspoons OR Cashews - 6-8

Fennel seeds - 1/2 teaspoon
water - 1/2 cup


Method:
Grind the paste ingredients to a very fine paste.

Heat oil in a pan. Once it is hot, add bay leaf, cinnamon stick, cardamom, cloves and fry for a minute.

Add onions and fry until they are golden brown. Add ginger garlic paste and saute for few mintues.

Then add tomatoes, drumsticks and fry until oil seperates out. Add chicken, chilli powder, turmeric powder and 2 cups of

water.

Boil it until chicken and drumsticks are cooked. Add salt and grinded paste and bring it to a boil.

Garnish with coriander leaves and serve hot with rice/idli/dosa.


Cooking time : 30-40 minutes
Serves 3-4 persons.

And this month too, I got second place :) for my Grilled Apple & Mango with Strawberry Jelly recipe in the "GRILLED FRUIT DESSERTS" a Food event conducted by Great Cooks Community .

Thank you friends and members of GCC!!!

Unexpected Surprise & Chettinadu Kozhi(Chicken) Rasam

This was the Beautiful Card and the Cute Book marker which I received through post.... I jumped out of JOY .... never expected ..... It was from Lakshmi :)

She has invited me to "Kitchen Connect", an event which we are going to make it, in our next Foodies meet. I will be always there Lakshmi :)



Thank you so much for thinking of me and my friendship!!!

I feel honoured and proud to be a friend of YOU!!!

Hope we all have a long-lasting relationship!!!


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Now moving to today's recipe:

Last week, Solai published Chettinad Kozhi Rasam . Seeing the link, my hubby wanted to have it.

Previous day, we had Chettinad Chicken soup at a restaurant. Trust me, this rasam was far better than the soup we had ;)

Here is the picture of my Rasam:



I made it in the same way and used the same amount of ingredients, as she has mentioned here. It came out very well and is a light appetizer and very good for health too!

So DONT MISS TO TRY THIS!

Thank you very much Solai, for sharing the recipe.

Solai has a wonderful collection of Chettinad Cuisine! And I am going to ask you a request too... Can you please share Chettinadu biriyani recipe too ? ;) :-)

Now about Chettinad Cuisine:

Chettinad cuisine is the cuisine of the Chettinad region(Madurai, Tirunelveli, Karaikudi) of Tamil Nadu state in South India. Chettinad is one of the driest regions of south India. The Chettiar community, who are a majority in this region are a very successful trading community. Chettinad cuisine is one of the spiciest and the most aromatic in India.

Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas, and topped with a boiled egg that is usually considered essential part of a meal. They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. The meat is restricted to fish, prawn, lobster, crab, chicken and mutton. Chettiars do not eat beef and pork.

Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis. The Chettinad people through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice.

Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, masala paniyaram, adikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi, athirasam, etc.

Source : Wikipedia

Pepper Chicken (Kozhambhu)Curry

Pepper Chicken curry is another important dish from Tamilnadu cuisine. This is a good remedy for cold, since we are adding pepper to the curry.

I am sending this recipe for :

Chicken contest of the month - June'08 conducted by Vandana
&
Fat Chefs or Skinny Gourmets - A food event conducted by Ivy & Ben .

Ingredients:
Chicken - 1/2 kg
Onions - 2, medium sized
Tomato - 2, medium sized
Fennel seeds - 1 teaspoon
Coriander seeds - 2 teaspoon
Pepper - 1.5 tablespoons (add 2 tablespoons for more spicy)
Cumin seeds - 1 teaspoon
Green chillies - 3
Garlic - 4 cloves
Ginger - 1 inch long
Bay leaf - 1
Cinnamon - 1/2 inch stick
Cloves - 2
Turmeric powder - 1/2 teaspoon
Oil - 2-3 tablespoon
Coconut milk - 1 cup
Coriander leaves - few
Yoghurt - 1/2 cup
Curry leaves - few
Salt to taste

Method:
Cut chicken into small pieces, wash them throughly and marinate with a pinch of turmeric powder and curd for about 30 minutes.

Meanwhile, in a pan, fry cumin seeds, coriander seeds, fennel seeds, pepper for 5 minutes and keep aside. Add one tablespoon of oil in a pan. Add green chillies, chopped garlic, chopped ginger, sliced onions one after another and fry until onions turn golden colour. Once it is done, remove from heat and allow it cool.

Once they are cool, grind all the fried spices and onions to a thick gravy with little water.

In a pan, add 2 tablespoons of oil. Once it is hot, add bay leaves, cinnamon, cloves, curry leaves for a minute. Add the grinded paste and fry for 5 minutes. once it is done, add finely chopped tomatoes and fry until they become soft.

Add the marinated chicken pieces, 1 cup of water and cook it covered until chicken is soft. Add salt to taste and coconut milk and bring it to a boil.

Garnish with coriander leaves and serve hot with rice or chapathi. Tasty pepper chicken curry is ready!!!


Cooking time - 45-60 minutes
Serves 4-5 persons

Chicken Soup (Microwave Cooking)

Chicken soup is simple to prepare, easily digestable, delicious and nutritious. Its a quick remedy for cold and flu.

Ingredients:
Fresh Chicken pieces - 1 cup (boneless, skinless)
Garlic - 2 cloves, finely chopped
Onions - 1, small sized, finely chopped
Pepper powder - 1-2 teaspoons
Water - 3 cups
Corn flour - 2 tablespoons
Coriander leaves - few, chopped
Salt to taste
Oil - 1 teaspoon

Method :
Add oil and chopped garlic, chopped onions to a microwave container and heat it in microwave for 30 seconds.

Wash chicken and add to it. Add 1 cup of water and cook for 5-10 minutes, until chicken is soft.

Remove the container from the oven, mash the cooked chicken.

Add pepper powder, corn flour, 2 cups of water, salt and mix it well. Cook it for 2-3 minutes. Remove container at the end of each minute, stir it well and cook again, so that no clumps are formed.

Garnish with coriander leaves and serve hot.


Cooking time : 20 minutes
Serves 3-4 persons.

Chicken Fry

Ingredients:
Chicken - 1/4 kg
Small Onions - 5 nos
Tomato - 1 medium sized
Garlic - 4-5 cloves, medium sized
Ginger - 1.5 inch long
Turmeric powder - 1 teaspoon
Chilli powder - 2-3 tablespoons
Coriander powder - 1-2 tablespoon
Clove - 1
Cinnamon - a small stick
Curry leaves - few
Yoghurt - 2 tablespoons
Salt - To taste
Coriander leaves or Spring onions - few for garnishing
Oil - 3-4 tablespoons

Method:
Wash Chicken and drain water. Add turmeric powder and curd and marinate it well.
Grind small onions, tomatoes, ginger, garlic, clove, cinnamon into a fine paste without water.
Add the paste, chilli powder, coriander powder, salt to the chicken and mix well. Let it marinate for 1-2 hours.
Heat a heavy bottomed pan and add oil. Put each piece of chicken and fry on a low flame.
Add curry leaves. Turn the pieces so that all sides are cooked.
Once they are cooked, garnish with coriander leaves or spring onions.
Serve hot with rice.

Cooking time : 30 minutes
Serves - 4 persons

Chicken Biriyani with Onion Raitha

Ingredients for Biriyani:
Long grain rice (Basmati Rice) - 3 cups
Chicken pieces - 1/4 kg
Onion - 3-4 medium sized
Tomato - 2 medium sized
Yoghurt - 1/4 cup
Coriander powder - 1 tablespoon
Red chilli powder - 2 tablespoons
Turmeric powder - 1/2 teaspoon
Cashewnuts - 10
Garlic - 8-10 cloves
Ginger - 1.5 inch long
Mint leaves - handful
Coriander leaves - few
Green chillies - 3
Fennel seeds - 1 teaspoon
Cardamom - 2
Cinnamon - a stick
Cloves - 4-5
Nutmeg - a pinch
Star anise - 2
Bay leaves - 1
Saffron - a pinch
Milk - 2 tablespoons
Ghee - 4 tablespoons
Oil - 2 tablespoon
Salt to taste

Method:
Soak saffron in milk and keep aside.

Grind garlic, ginger, green chillies to a fine paste, without water.

Wash chicken pieces and strain all water. Marinate it with yoghurt, chilli powder, coriander powder, turmeric powder, 1 teaspoon of ginger garlic paste, mix it well and keep it aside for an hour.

Slice onions and tomatoes.

Heat Ghee in a heavy bottomed pan or pressure cooker. Fry cashew nuts until they are golden brown and keep the cashew nuts aside. To the ghee, add oil. Once it is hot, add bay leaves, cinnamon, cloves, cardamom, star anise, fennel seeds and fry for 1/2 minute. Add ginger, garlic, chilli paste and fry until the raw smell goes off. Add onions and fry until they are soft. Add tomatoes and fry for 1 minute. Add marinated chicken and cook for 5-10 minutes. Wash rice and strain water. Add to the chicken and fry for 3 mintues. Add 4-5 cups of water, salt, mint leaves, fried cashew nuts, mix them carefully and close the lid, cook for 15-20 minutes until the water drains completely. Lower the flame, add saffron milk to one portion of rice. close the lid and cook for 10 minutes in a very low flame.

If pressure cooker is used, wait for 2 whistles and put off the flame. Add saffron milk to one portion of rice. close the lid and cook for 10 minutes in a very low flame.

Mix the rice, garnish with chopped corinader leaves and serve hot with raitha.

Ingredients for Onion Raitha:
Yoghurt - 1 cup
Onions - 1-2 finely chopped
Green chillies - 2 chopped (optional)
Coriander leaves - few chopped
Cumin seed powder - 1/2 teaspoon (optional)
Salt to taste

Method:
To avoid raw smell of onions, sprinkle salt on chopped onions and keep aside for 15-20 minutes, then drain the water formed, or it can be cooked in microwave for a minute, or sauted in a pan for 5 minutes. Add other ingredients and serve.