Archive for June, 2009

Dry Chicken Chilli

June 29, 2009 at 7:59 AM · Filed under Curries And Gravies ·Tagged ,

Dry chicken chilli is almost just like chicken 65 but it is a little bit mild, secondly it is not tempered with curry leaves, try it and enjoy …

Ingredients:

FOR CHICKEN

  • 2 skinless, boneless chicken breasts cubed
  • 2 eggs
  • ½ cup corn Flour
  • Some salt
  • Some Chinese salt
  • ½ tspn garlic paste
  • Some black pepper
  • Some red chilli powder
  • A pinch of garam masala
  • Oil For Frying

FOR CURRY

  • 1 tspn garlic paste
  • ½ tspn cumin seeds
  • 4 tbspns olive oil
  • ¼ cup of water
  • Few drops of red colour
  • 4 green chillies spitted
  • Some red chilli powder
  • 2 tbspns tomato sauce
  • 1 tbspn tomato purée
  • Some Chinese salt
  • Some salt

Procedure:

-Mix all the ingredients given in the ingredients list For chicken except oil and chicken chunks.

-Heat oil and after sometime dip each chunk into the Flour mixture and Fry.

-Take them out on a absorbent kitchen towel.

-In a separate pan heat some oil and add all of the ingredients given under the list of curry and let it simmer. Now add Fried chicken chunks and mix vigorously until the colour is coated on each chunk.

Outcome:

Serve this simmered red curry with boiled rice.

DSC01632

Tips:

-Deep Fry chicken.

-Make a simmered curry.

Servings:

This will serve 2 persons easily.

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Potato Hash Browns

June 28, 2009 at 12:19 PM · Filed under Appetizers, Breakfast, Snacks, Vegtarian Corner ·Tagged , , , ,

Potato hash browns is one of the Favourite things in breakfast For Maoris, local people of New Zealand. These people are Fond of potatoes and try to add them in their meals on daily basis. This is awesome, do try this and make your day …

Ingredients:

  • 4 cups peeled and shredded russet potatoes
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder

Procedure:

-Preheat oven to 200 degrees Celsius.

-In a large bowl, add shredded potatoes and cover with cold water – let stand for 5 to 10 minutes. Drain, rinse potatoes and then drain well again. Pat potatoes dry with paper towels or give them a whirl in a salad spinner.

-In a large bowl, toss together potatoes, cornstarch, salt, pepper, onion powder and garlic powder until well combined.

-Place a 3″ round biscuit cutter on baking sheet coated with non-stick spray. Scoop about ½ cup of the potato mixture into the biscuit cutter and lightly press down. Gently lift up the cutter, being careful to leave the potato patties intact. Repeat the procedure with remaining potato mixture. Coat tops of potato patties with olive oil cooking spray. Bake for 20 minutes – carefully turn them over and continue to bake until golden bowl, about 15 more minutes.

Outcome:

Tasty potato hash brownies are ready to be served with any sort of breakfast or in Veggie burger.

HashRounds

Tips:

-Baking will make your hash brownies crisper instead of Frying.

Servings:

This will serve 6 persons easily.

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