Chettinad Fried Chicken

Ingredients

Chicken(medium) - 800 gm
Onions(medium) - 2 nos
Ginger - 1" piece
Garlic pods - 4 - 6 nos
Green chillies - 4 nos
Red chillies(Kollamulaku) - 4 - 6 nos
Curry leaves - 10 - 12 nos
Turmeric powder - 1/2 tsp
Lemon juice - 1 tbsp
Rice flour - 2 tbsp
Salt - As reqd
Oil for shallow frying
Preparation Method

1)Clean, wash and slit chicken pieces, if they are too big.

2)Chop onions, ginger, garlic and green chillies.

3)Grind together onions, ginger, garlic and chillies into a fine paste.

4)Blend turmeric powder, lemon juice and rice flour into the masala paste along with salt.

5)Apply this mixture along with shredded curry leaves onto the chicken and leave to marinate for 2 - 3 hrs in the refrigerator.

6)Heat oil in a shallow pan.

7)Add marinated chicken and saute for 2 mins on both sides to seal the exterior.

8)Reduce heat to medium, cover with the lid and cook for 15 - 20 mins, turning over and basting frequently with remaining marinade if any.

9)Sprinkle water, if chicken stays too dry.

:- The last few mins of cooking should be done on high heat so that the surface of the chicken becomes crispy and golden brown.

:- Serve hot as a side dish or with any Indian bread.

Cream of Chicken Soup Recipe

Ingredients
Chicken(wings & bones) - 1 lb
Allpurpose flour(Maida) - 1 1/2 tbsp
Egg - 1 no
Butter - 2 tsp
Pepper powder - 3/4 tsp
Sugar - A pinch
Ajinomotto - A pinch
Salt - As reqd

Preparation Method

1)Make Chicken Stock with 4 cups of water. This is done by cooking chicken in a Pressure Cooker for 1 whistle. Strain and keep aside.

2)Shread flesh from wings and saute in 1 tsp butter and keep aside.

For Roux:
1)In a shallow pan, add butter.

2)Add maida and saute well.

3)Remove from fire before the colour changes.

4)Mix the roux to the stock.

5)Add sugar, salt and pepper.

6)Bring to a boil.

7)Reduce the flame to low medium.

8)Beat the egg with little salt and pepper.

9)Pour the beaten egg mix into the soup through a strainer.

10)Add ajinomotto.

11)Remove from fire.

12)Garnish with shredded chicken in each bowl before seving.

Tips:
1) You may add more roux to make the soup thicker.

2) Vary the amount of salt and pepper to taste.

Hot n spicy chilly chicken

Ingredients

Chicken(boned & skinned) - 1 lb
Dry red chillies(Kollamulaku) - 18 nos
(large chillies soaked in warm water)
Cumin seeds(Jeerakam) - 1 tsp
Fennel(Perinjeerakam) - 1/2 tsp
Coriander seeds - 2 tbsp
Fresh ginger - 3-4 pieces
(peeled & pulped)
Lemon juice - 1 no
Salt - As reqd
Vegetable oil for deep frying
Lemon wedges for garnishing

Note : Reduce Chilli if you don`t like spicy food
Preparation Method
1)Dry roast the cumin, fennel and coriander together and then grind with the drained chillies.

2)Mix the ground spices with ginger, lemon juice and salt in a bowl.

3)Chop chicken into bite size pieces.

4)Add chicken to bowl and mix with the marinade thoroughly.

5)Cover and refrigerate overnight.

6)Heat oil in steep sided pan or wok. You’ll need at least 1 inch of oil in bottom of the pan.

7)Fry chicken pieces (covered in marinade) a few at a time, do not overcrowd. Chicken should take only a few minutes to cook and will be dark golden brown on outside, white and juicy on the inside.

8)Allow each batch to drain on kitchen paper and allow oil to re-heat before next batch.

9)You can keep chicken warm in a low oven until all is ready.

10)Garnish with lemon wedges.

Indo-Chinese Chilli Chicken

Ingredients

Chicken(bone less) - 500 gm
(1 inch pieces)
Green chillies - 4 nos
(cut into halves)
Ginger - 1 inch piece
(finely chopped)
Garlic pods - 10 nos
(finely chopped)
Reddish orange color – 1/2 tsp
Red chilly powder - ½ tbsp
White vinegar - 2 tsp
Soya sauce – 1/2 tbsp
Green chilli sauce – 1 tbsp
China salt(Ajinomotto) – 1tsp
White pepper - 1 tsp
Coriander leaves – 1 tbsp
(finely chopped)
Spring onions - 1 tbsp
(finely chopped)
Refined oil for deep frying

For the marinade:-
Multi purpose flour – 1/2 tbsp
Corn flour – 1 tbsp
Egg - 1
Salt - As reqd
Preparation Method

1)Marinate chicken in the above mentioned marinade for atleast an hour.

2)Heat oil in a deep skillet.

3)Fry the chicken pieces on medium flame, until they are golden brown and keep them aside.

4)Heat 1 tbsp of oil in a skillet.

5)Saute ginger and garlic pieces for half a minute.

6)Add the fried chicken pieces to it.

7)Add Vinegar, Soya sauce, green chilli sauce and mix well.

8)Add a cup of water to it.

9)Add red chilliy powder, china salt, salt (if necessary) and cook.

10)When half of the water is evaporated, add green chillies to it and cook, till it gets dry.

11)At the end, add white pepper, coriander leaves and spring onions to it.

:- Serve hot.

Sambhar(kerala dishes)

Ingredients

Tur dal - 100gms
Drumstick - 2 (medium sized)
Brinjal - 1
Medium Onion - 2 (Cut into 6 pieces)
Medium sized potato - 1 (peeled and cut into very small pieces)
Sambar Masala - 3 tablespoons
Coriander leaves - 1 table spoon (chopped)Curry leaves - 10
Dried red chilli - 2 Cut into pieces
Salt To tste
Tomatoes - 2 (medium sized cut into pieces)
Tamarind - size of a lime soaked in 1/2 cup water
Methi Seeds - 1/4 tablespoon
Vegetable oil or Ghee - 2 table spoon
Asafoetidia - 1 tablespoon
Mustard Seeds - 1 teaspoon

Preparation

Cook Tur Dal in two cups of water, when half cooked add pieces of drumstick, potato, brinjal, la, onion, tomato pieces, and salt. Cook till dal is very soft. Dissolve sambar masala in little water and add it to the cooked vegetables. Take the pulp of the soaked Tamarind and add, blend well and cook. In another pan heat oil and add mustard seeds. When they stop spluttering add methi seeds, dried red chilli pieces, Asafoetida and curry leaves. Fry for two minutes and then add to dal vegetable mixture and boil it for 1 minute. Finally add chopped coriander leaves on the top.

Marbled Cheesecake Bars

Ingredient

3 (8-ounce each) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
3 large eggs
2 teaspoons vanilla extract
2 (1-ounce each) bars HERSHEY'S Unsweetened Baking Chocolate, melted

Chocolate Crust (Method)

1. Prepare Chocolate Crust. Heat oven to 300°F.
2. Beat cream cheese in large bowl until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla; mix well.
3. Pour half of batter evenly over prepared crust.
4. Stir melted chocolate into remaining batter; drop by spoonfuls over vanilla batter. With metal spatula or knife, swirl gently through batter to marble.
5. Bake 45 to 50 minutes or until set. Cool in pan on wire rack. Refrigerate several hours until chilled. Cut into bars. Cover; store leftover bars in refrigerator.

Makes about 24 to 36 bars.

Chocolate Crust: Stir together 2 cups vanilla wafer crumbs (about 60 wafers), 1/3 cup HERSHEY'S Cocoa and 1/2 cup powdered sugar in medium bowl. Stir in 1/2 cup melted butter OR margarine until well blended. Press mixture firmly on bottom of 13 x 9 x 2-inch baking pan

Picnic Drumsticks

Chicken Ingredients:

1/3 cup LAND O LAKES® Butter
1/3 cup crushed saltine crackers
2 tablespoons onion soup mix
8 chicken drumsticks

Dip Ingredients:

1 medium (1 cup) cucumber, peeled, chopped
1 cup LAND O LAKES® Light Sour Cream
1 1/2 teaspoon chopped fresh chives
1/2 teaspoon salt
1/2 teaspoon dried dill weed

1. Heat oven to 350°F. Melt butter in oven in 13x9-inch baking pan (5 to 7 minutes). Stir together crushed crackers and onion soup mix. Dip chicken drumsticks into melted butter, then coat with crumb mixture.
2. Place drumsticks in same pan; sprinkle with remaining crumb mixture. Bake for 45 to 55 minutes or until no longer pink.
3. Meanwhile, stir together all dip ingredients in medium bowl. Cover; refrigerate at least 1 hour. Serve chicken hot or cold with dip.

Makes 4 servings (1 1/3 cups dip).

TIP: Prepare chicken as directed above. Cool completely. Place chicken in resealable plastic food bag. Prepare dip; place into covered container. Place chicken and dip in cold picnic cooler when transporting. Serve cold chicken with dip.

Café Latte Float

6 cups milk

3/4 cup sugar

3/4 cup brewed espresso, chilled

1 cup club soda

4 scoops coffee ice cream

1 cup whipped cream

In a large saucepan, combine the milk and the sugar and stir over medium heat until the sugar has dissolved. Remove from heat and cool. Place in the refrigerator until chilled, about 1 hour.

In 4 large coffee mugs or tall glasses, pour enough milk to fill two-thirds of the way. Slowly pour about 3 tablespoons of espresso into the first mug. Add 1/4 cup club soda, 1 scoop ice cream and a dollop of whipped cream. Repeat with the other 3 mugs.

Sangria Granita

3 cups medium-bodied red wine

3 cups chardonnay wine

1 1/2 cups sugar

2 whole oranges, sliced

1 whole lemon, sliced

1 whole lime, sliced

1 tablespoon orange zest

1 tablespoon lime zest

1 tablespoon lemon zest

Combine the wines and the sugar in a large saucepan. Over medium heat, stir just until the sugar is dissolved, about 7 minutes. Remove from heat, add half of the sliced fruit and allow to cool to room temperature. Strain out the fruit slices and discard. Add the zest and chill in the refrigerator until cold.

Poor the mixture into a 9-x-13-inch pan (or any pan that will fit on your freezer shelf) and freeze. When almost frozen, scrape mixture with a fork to break up the ice. Refreeze for another 1 1/2 to 2 hours, scrape again with a fork and add the remaining fruit slices. Return to the freezer for an hour. Scoop the frozen sangria into a large pitcher and serve with wine glasses.

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Ginger Pear Crisp

Ginger Pear Crisp

Ingredients:

Ingredients: Topping: 6 Pears, peeled and sliced 1/4 Cup flour 1 Tablespoon finely chopped ginger 3/4 Cup rolled oats 1/2 Cup brown sugar 1/4 Cup brown sugar 1/2 Cup raisins 1/4 Cup sugar 2 Teaspoons cinnamon 1 Teaspoon cinnamon 2 Tablespoons butter, cut into bits 6 Tablespoons butter

Instructions:

Preheat oven to 350 degrees. Toss first six ingredients together in a bowl. Pour into a buttered baking dish. Using a fork combine the remaining six ingredients. Spoon topping across pears. Bake for 30 minutes or until brown and bubbly.

Spinach Quiche

Spinach Quiche

Ingredients:

1 Small onion, chopped 1 Unbaked 9 inch pie crust ½ Cup butter 4 Eggs, beaten 3 Cloves garlic, chopped 1 Cup milk 1 (4.5 oz.) Can mushrooms, drained 1 (8 oz.) Package shredded cheddar cheese 1 (10 oz.) Package frozen chopped spinach, thawed and drained 1 (6 oz.) Package herb and garlic feta, crumbled Salt and pepper to taste

Instructions:

Preheat oven to 375 degrees. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and ½ cup cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into pastry shell, allowing egg mixture to thoroughly combine with spinach mixture. Bake in preheated over for 15 minutes. Sprinkle top with remaining cheddar cheese, and bake an additional 35-40 minutes, until set in center. Allow to stand 10 minutes before serving.

Karimeen Pollichathu

Ingredients
1: Pearl Spot Fish
3-4: Chopped Curry Leaves
2: Red Chillies
3-4: Chopped Shallots
1/4 tsp: Turmeric Powder
1 tbsp: Lime Juice
1 tsp: Chopped green chillies
1: Banana Leaf
1/2 tsp: Chopped Ginger
1: Thin banana stem
1/2 tsp: Chopped garlic
1 tbsp: Coconut Oil
Salt to taste.

Preparation

Grind red chillies, turmeric powder, chopped green chillies, chopped ginger, chopped garlic, chopped curry leaves, chopped shallots, salt and lime juice to a coarse paste.

After cleaning the fish, apply a thick layer of the paste on the inside and on the outside. Wrap the fish in a banana leaf and tie it with the banana stem. Heat oil in a pan and place the wrapped fish in it.

Cook on each side for 5-6 minutes. Serve hot with rice.