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.
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