Capsicum Chicken


Ingredients:

1/2 kg chicken, washed and cut into medium sized pieces

1 large onion, finely chopped

2 tomatoes, quartered

2 capsicums, cut into big pieces

1 1/2 tbsps tomato sauce

garam masala pwd (1″ dalchini, 1 elaichi and 2 cloves finely ground)

fresh coriander leaves for garnish

salt to taste

1 1/2 tbsps oil

For marinade: (marinate chicken with below ingredients and place in refrigerator for 2-3 hrs)

1 tbsp curd/yogurt

1/2 tsp cumin pwd

1 1/2 tsps coriander pwd

1/2 tsp red chilli pwd

1/2 tsp pepper pwd

pinch of turmeric pwd

1 1/4 tsps ginger garlic paste

1 tsp soya sauce

1 tsp vinegar or lemon juice

salt to taste

 Marinate chicken with curd, red chilli pwd, pepper pwd, coriander pwd, cumin pwd, turmeric pwd, lemon juice, soya sauce, salt and ginger-garlic paste for at least 2 hrs. Place in refrigerator.

2 Heat half of the oil in a cooking vessel, add the chopped onions and fry till transparent. Add the capsicum and tomatoes and saute for 3 mts. Turn off heat, remove and keep aside.

3 In the same vessel, add the remaining oil, add the ma

rinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while.

4 Reduce to medium heat, let the chicken cook for 8-10 mts, uncovered.

 Add one fourth cup of water and cook till chicken turns soft and there is hardly any water left.

5 Finally add the garam masala pwd and tomato sauce. Add the sauteed onion, capsicum and tomatoes. Combine and cook on high for 3-4 mts. Turn off heat and garnish with fresh coriander leaves. This is a semi-dry dish with less gravy.

6 Serve hot with white steamed rice, rotis or naan.

Potato and Cheese Cutlets

4 medium potatoes, boiled and mashed

¼ cup grated marble cheese

¼ cup grated carrots

Salt to taste

2 tbsps Spring onions

2 tbsps green pepper chopped

1 tbsp lemon juice

1 tsp roasted and ground cumin seeds

1 egg

Herbed breadcrumbs

1.       Add cheese, grated carrots, salt, spring onions, green pepper, lemon juice, ground cumin seeds to the mashed potatoes.
2.       Refrigerate for one hour.
3.       Whisk the egg and set aside.
4.       Take out herbed potatoes on a large plate.
5.       Make oval shaped patties out of the potato mixture. Make whatever size you like.
6.       Dip into the egg and coat well.
7.       Coat with bread crumbs and set aside.
8.       Fry, using 4 tablespoons of canola oil in a frying pan for 3 mins on medium on each side until golden brown.
9.       These are very fragile due to the cheese, so flip just once.
10.    Turn off the heat and wait for them to cool for 5 mins in the pan before plating.
11.    Enjoy as an appetizer or side dish.

Strawberry Juice

Ingredients:

2 cups Ripe Whole Strawberries

1 teaspoon Lime-juice, optional

2 tablespoons Sugar

2 cups Cold Water

6 Ice Cubes

3 Lime Twists and Strawberry Slices

Directions:

1. Clean and chop strawberries into small pieces or thin slices.
2. Place strawberries, sugar and lime-juice (you can change its quantity according to how ripe the strawberries are) in a blender. Blend until smooth puree.
3. Add water and blend again for a minute.
4. Strain and pour into small jug or bowl. (If you like small chunks of strawberries in juice, then do not strain it).
5. Add two ice cubes in each of the glasses. Pour sweet and sour fresh strawberry fruit juice over it. Place lime twists and strawberry slices on rim of each glass to give it a tempting look and serve.

Cheese-Filled Potato Bites

Ingredients

Potatoes

1

cup water

2

tablespoons butter

1/2

teaspoon salt

1 1/3

cups plain mashed potato mix (dry)

1

egg

1/4

cup chopped fresh chives

Filling

24

(1/2-inch) cubes pasteurized prepared cheese product (about 2 3/4 oz.)

Coating

1

egg

1

tablespoon water

1

cup plain mashed potato mix (dry)

Butter-flavor nonstick cooking spray

Directions

• 1In medium saucepan, bring 1 cup water, butter and salt to a boil. Add 1 1/3 cups mashed potato mix, 1 egg and chives; mix well. Let stand 30 seconds. Stir. Cool 10 minutes.
• 2Meanwhile, heat oven to 400°F. Spoon mashed potatoes into 24 mounds, about 1 tablespoon each, onto ungreased cookie sheet. Flatten into disks. Place 1 cheese cube in center of each potato disk. With pancake turner, remove each disk from cookie sheet; pinch potatoes around cheese cube to form ball.
• 3In small bowl, beat 1 egg and 1 tablespoon water until well blended. Place 1 cup mashed potato mix in another shallow dish or bowl. Roll balls in potato mix, then in egg mixture and again in potato mix. Place on ungreased cookie sheet.
• 4Just before baking, spray coated potato balls with nonstick cooking spray. Bake at 400°F. for 10 to 12 minutes or until potato coating just begins to brown. Serve immediately.

Paneer and Coconut Laddoo

Ingredients:

• 2 liters full cream milk
• juice of 1.5 medium sized lemons
• 1/2 cup powdered sugar
• 2 pinches elaichi/cardamom powder
• 1/2 tsp. rose essence
• 1/3 cup desiccated coconut
• 1/3 cup pistachios
• 2-3 tsp. milk powder (optional-use only if require)
• 2 tbsp. coco powder (optional)

Preparation:

• Heat the milk in a heavy bottomed pan. Bring it to boil. After one boil, pour the lemon juice and keep stirring.
• Once the milk splits, the hay will look pale green-yellow in color and the milk will curdle making cottage cheese/ paneer.
• Strain the paneer through a muslin cloth and tie the cloth tightly to remove excess water. Immerse it in ice cold water to stop further cooking process.
• Once the paneer cools down a little, spread it in a plate/ counter top (a clean one!!) and knead the paneer with the palms until the granular texture becomes a finer one. This may take 5-7 minutes.
• Add the powdered sugar, grated coconut and elaichi powder.
• Divide mixture in 2 equal parts. Add vanilla essence and cocoa powder in one part. Add rose essence in another part. Add milk powder if the dough is too moise to bind.
• Divide the mixtures in equal portions and make laddoos out of them.
• Crush pistachios in a blender coarsely.
• Roll the laddoos in pista powder and Chill in fridge for 1 hr or until firm.
• Serve your guests and family and enjoy the applauds (I really did).
• Relish!!

Cheesy Chicken Pizza 

Ingredients

• 1 tube (13.8 ounces) refrigerated pizza crust
• 1 can (8 ounces) pizza sauce
• 1/2 cup diced cooked chicken
• 1 small onion, sliced
• 1/4 cup sliced green pepper
• 1/4 cup sliced sweet red pepper
• 1 cup (4 ounces) shredded cheddar cheese
• 1 cup (4 ounces) shredded mozzarella cheese

Directions

1. Unroll pizza crust onto a greased baking sheet; form into a heart shape or a 12-in. circle. Spread with pizza sauce. Top with chicken, onion and peppers. Sprinkle with cheese.

Chicken Garlic Rice

Recipe Ingredients

4 cups Boil rice
1/2 tsp White pepper
1tsp Salt
2 tbsp Soya sauce
2 tbsp Crushed garlic
1/2cup Spring onion leaves
4 cups Boiled rice
1/2 Cup Oil
1/2 Cup Spring onion leaves (finely chopped)
1/2 tsp Salt
1/2 tsp White pepper
2 tbsp Soya sauce
3 tbsp heaped Crushed garlic 

Recipe Method

Heat oil in a pan  add 2 tbsp crushed  garlic and fry till they  turn  light golden in color.Add 4 cups boiled rice with 1 tsp salt, 1/2 tsp pepper, 2 tbsp soya sauce, mixed well, add 1/2 cup spring onion leaves. Toss well.

Malabar Fried Chicken Biryani

Ingredients

Items 1 Chicken: 1Kg Chilli powder: 3 tea spoon Turmeric Powder: 1/2 tea spoon Salt: as required Items 2 Ghee: 2 tbl spoon Onion: 5 No. Tomato: 3 No. Green chilly: 8 No. Ginger - Garlic paste: As required (Preferably one prepared from fresh vegetables) Coriander & Mint Leaves: As required Garam masala: 1 pinch Lemon: 1/2 Salt: as required Items 3 Ghee/Veg oil: 2 tea spoon Biriyani Rice: 1/2 kg Water: 3 and 1/2 glass salt: as required Items 4 Onion - 1 small peice Lemon - 1/2 Biriyani colour: 1 pinch Garam masala: 1 pinch

Preparation Method

Step 1: Take Items 1. Marinate chicken with turmeric powder, chilli powder and salt for 10-15 mins. Fry it in shallow flame. Keep it aside. Step 2: Take Items 2. Boil ghee in a pressure cooker. Add chopped onion, tomato and green chilly. Stir well. Add ginger garlic paste, coriander and mint leaves, garam masala, lemon juice and salt. Close the vessel. Wait for two whistles, and keep aside. Step 3: Boil ghee/veg oil in a deep vessel. Chop the onions to small thin peices, mentioned in items 4. Fry it to deep dark brown. Collect onion from oil and keep aside. Add water and boil. Add rice and make ghee rice. You may or may not add salt, depends on ur taste. Step 4: Add chicken fry to the masala prepared in Step 2 and stir well. Add 1/4 th of the ghee rice prepared into this along with fried onion in step 3, lemon juice and other items mentioned in items 4. Mix properly. Now add the remaining rice as well. You may add some coriander leaves on top for fragrance. Keep the vessel closed for some time. Biriyani is ready!

Flourless Chocolate Almond Cake

• ½ cup raw almonds (or almond meal)
• 3 tablespoons butter
• 3 tablespoons honey
• ⅓ cup semisweet chocolate chips
• 1 egg
• ¼ teaspoon cinnamon
• 1 pinch kosher salt
• 1 pinch cayenne
• 2 5-ounce ramekins

• Preheat the oven to 350F.
• If using almonds, grind the almonds very finely until the texture is light and fluffy.
• In a glass measuring cup of bowl, add 3 tablespoons butter, 3 tablespoons honey, and ⅓ cup semisweet chocolate chips. Microwave for 10 seconds intervals, stirring after each, until fully combined. (Alternatively, use thestovetop method here to melt the chocolate and stir in the butter and honey until fully combined.)
• In a medium large bowl, beat one egg with a whisk. Then add ½ cup of the almond meal, ¼ teaspoon cinnamon, 1 pinch of kosher salt, 1 pinch of cayenne pepper, and the chocolate mixture and stir to combine.
• Butter two 5-ounce ramekins. Pour in the batter, and bake for 35 minutes until a toothpick comes out nearly clean.

CHICKEN SHAWARMA

Recipe Ingredients

• Chicken (boneless) 500 gm
• Garlic 3-4 cloves
• Yogurt  ½ cup
• Vinegar 2 tbsp
• BBQ masala 2 tbsp
• Lemon Juice 1 tbsp
• Crushed black pepper 1 tsp
• Oil as required
• Salt to taste

Recipe Method

1. Cut 500 gm chicken in slices. Take some oil in a pan and add chicken slices along with garlic. Fry them and then add ½ cup yogurt, 2 tbsp vinegar, 1 tbsp lemon juice, salt and 2 tbsp tikka masala.
2. Keep on frying till the water dries. Then take it out on a plate and keep it aside.
3. To prepare salad, slice tomatoes and cucumber, slice 3-4 salad leaves and put them in a bowl. Add in 2-3 tbsp olive oil, green chilies and cucumber pickle. Salad is ready.
4. Now grease a pan, and toast pita breads. Open the pita bread and fill in chicken mixture, sauce, olives and salad. Chicken Shawarma is ready to serve.

spicy chicken Creamy White Chili  

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1-1/2 teaspoons garlic powder
• 1 tablespoon canola oil
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup (8 ounces) sour cream
• 1/2 cup heavy whipping cream

Directions

1. In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

Chicken and Okra Gumbo 

Ingredients
1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
2 quarts water
1/4 cup canola oil or bacon drippings
2 tablespoons King Arthur Unbleached All-Purpose Flour
2 medium onions, chopped
2 celery ribs, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 can (28 ounces) tomatoes, drained
2 cups fresh or frozen sliced okra
2 bay leaves
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1 to 2 teaspoons hot pepper sauce
2 tablespoons sliced green onions
Minced fresh parsley
Hot cooked rice

Directions
Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until chicken is tender.
Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from bones; discard bones and cut into meat into cubes; set aside.
In a soup kettle, combine oil or drippings and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Add chicken; heat through.

Easy Ice Cream Cake

• 16 ice cream sandwiches
• 1 (16 ounce) container frozen non-dairy whipped topping

• 1 (12 ounce) jar chocolate fudge topping, room temperature
• 1 (1.5 ounce) bar chocolate candy bar, grated

  Directions

  1. Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar.
  2. Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.
• 
  

Chicken Stuffed Potato Balls

Ingredients:

• 4 Russet potatoes
• 1 chicken breast (or 1 1/2 cups shredded turkey)
• canola oil (or virgin coconut oil)
• 1/2 onion (crushed)
• 2 cloves garlic (crushed)
• 1/3 cup water
• 3 tbsp tomato sauce Spanish style
• 6 tbsp all purpose flour (or potato starch)
• 2 tbsp regular butter (or natural butter spread)
• all purpose seasoning (without pepper)
• 1/2 chicken and tomato bouillon cube
• 1/4 cup sweet bell red pepper (diced)
• salt (to taste)

Directions:

1. Defrost and slice the chicken breast in thin parts.
2. In a saucepan add 1 teaspoon of oil, tomato sauce, sweet pepper, garlic, onion, bouillon cube and saute them.
3. When the cube is dissolved add the water and mix everything.
4. Season the chicken breast slightly.
5. Put the chicken into the saucepan and cook on low temperature for about 40 minutes or until tender.
   
   (If you are using leftover cooked turkey, just cook for about 10 minutes, with all the ingredients except the bouillon cube.)
6. While the meat is cooking, wash the potatoes and peel the skins carefully.
7. In a different pan add the potatoes and water until they are entirely covered. 
8. Sprinkle a bit of salt; boil approximately for 45 minutes.
9. Drain the water, mash the potatoes, add 2 tbsp of flour and the butter.
10. In a big plate spread evenly as possible 4 tbsp of the flour.
11. With your hands take a handful of mashed potatoes and make a flattened ball with some space in the center.
12. Add some chicken breast (or turkey) in the middle and then complete the ball shape.
13. Roll the ball on the plate that already has the flour.
    
    Optionally you could use 1/3 cup of egg replacer (or do an eggwash) so that the potato balls can hold the flour better and get a crispier texture.
14. In a big saucepan add some oil, heat it and then put the chicken stuffed potato balls with around 3 inches of space between them.
    
    Keep adding oil until at least half of the potato balls' height is covered.
15. Fry them at medium to high temperature, turning them until they are golden and crispy.