Quick Chicken Kurma

Posting after a long time. I just wrote my midterms and got my driving license too ! Midterms were ok. Waiting for the results...it has been almost 5 years since I wrote any exam and I was really nervous. Let's see how I did !

Meanwhile, here is something quick for a weekday meal. The star of this dish is store bought Laziza brand Chicken Kurma paste. The Kurma paste has been a good find. Really a blessing when I am too tired to cook or use my brain ! I also always keep fried onions at hand which I have used in this dish.

Quick Chicken & Mushroom Kurma

About 1 pound chicken pieces
1/2 cup store bought fried onions
1 small packet button mushrooms (can substitute diced potatoes)
a handful chopped coriander leaves
2-3 rounded tbsp readymade Kurma paste ('Laziza' brand)
2 tbsp oil, salt to taste, red chilli powder - if required

Clean mushrooms with a damp paper towel & chop into quarters. Clean the chicken & pat dry. Heat 2 tbsp oil in a flat non-stick pan. Add the Kurma paste. Saute on medium heat, stirring constantly for about 5 min. Add the chicken pieces & mix to coat well. Add 1 cup water and the onions, mix well, cover & cook on medium heat till almost done.

Add mushrooms, some red chilli powder if desired and salt to taste. Mix well. The Kurma paste already contains salt, you will need to add only a little for the mushrooms. Adjust as per your taste. Continue cooking till chicken is fully cooked, by which time the mushrooms will be just done and not overcooked. Mix in the chopped coriander. Serve immediately.

We ate this with plain rice & it was very good. It will go very well with Naan & Raita too.

Raita

Mix a handful of finely chopped onion, tomato & coriander leaves into 3/4 cup natural yogurt. Add a pinch of sugar, salt to taste and some water to get the consistency you want. Serve cold.

Chocolate Rum Cookies

Celebrating with Cookies

Grades are out and I got an A. Yay. To celebrate, I baked these cookies.

Chocolate Rum Cookies

1/2 cup brown sugar
1/2 cup melted butter
1 egg
1 cup all purpose flour
3/4 cup nuts & dried fruits (or as much as you want)
1/2 tbsp corn flour
2 tbsp cocoa powder
1/2 tsp baking powder
Jamaican dark rum

Procedure :

Finely chop or coarsely ground (pulse 3-4 times in the mixer) the nuts & dried fruits and soak in Jamaican dark rum for minimun 1 day, maximum for couple of months. Store in the fridge in a air tight container. In a big bowl, beat an egg. Add all the remaining ingredients to it, plus a couple tsp of the rum in which the nuts were soaking, then slowly mix in the melted butter at the end. Mix together thoroughly with a rubber spatula, so that no flour streaks are seen and you get a glossy dough.

Make walnut sized balls, flatten and place 1" apart on a parchment lined baking sheet. Bake for about 12 min at 425 F, in upper 1/3rd of the oven. Cool & store. Makes 12 good sized cookies.

Verdict :

Easy to put together and good to eat. Cakey texture, not too sweet. Distinct rum flavor (that goes nicely with chocolate...), especially when you bite into the bits of dry fruits plumped up with the rum ;). Check the batter as you are forming the dough and add more brown sugar, if you want it sweeter.

Variation :

If children are going to eat these, skip the rum. Instead add 1 tsp vanilla

Wheat Berry-Watercress Quiche

Ingredients

• 1 9-inch unbaked pastry shell
• 2 eggs
• 2 egg whites
• 1-1/2 cups milk
• 1 tablespoon Dijon-style mustard
• 1/2 cup coarsely chopped watercress leaves
• 1/4 cup sliced green onion
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup cooked wheat berries*
• 1-1/2 cups shredded Swiss cheese (6 ounces)

Directions

1. Line the bottom of pastry shell with a double thickness of foil. Bake in a 450 degree F. oven for 8 minutes. Remove foil; bake 4 to 5 minutes more or until set and dry. Set aside. Reduce oven temperature to 325 degrees F. In a bowl stir together eggs, egg whites, milk, mustard, watercress leaves, green onion, salt, and pepper.

2. Sprinkle cooked wheat berries in the bottom of pastry shell. Top with shredded Swiss cheese. Slowly pour egg mixture over wheat berry mixture. Bake in a 325 degree F. oven about 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 10 minutes. Makes 6 servings.

*To cook wheat berries, in a small saucepan bring 1 cup water and 1/3 cup uncooked wheat berries to a boil; reduce heat. Cover and simmer for 1 hour. Drain well on paper towels.

Make-Ahead Tip:Cook wheat berries up to 48 hours ahead; cover and chill until needed.

Spanish-Style Chicke

Ingredients

• 1 3- to 3-1/2-pound broiler-fryer chicken, cut-up
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 2 tablespoons olive oil
• 1 28-ounce can whole Italian-style tomatoes, cut up
• 4 medium potatoes, cut into 1/2-inch pieces (4 cups)
• 1 medium onion, sliced (1/2 cup)
• 1/2 cup halved pitted ripe olives
• 1/2 cup dry red wine
• 2 tablespoons capers (optional)
• 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
• 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
• 2 cloves garlic, minced
• 1 tablespoon cold water
• 2 teaspoons cornstarch

Directions

1. Remove skin from chicken. In a large plastic bag combine flour, salt, and ground red pepper. Add chicken, a few pieces at a time; shake to coat. In a 4-quart Dutch oven heat oil. Cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly.

2. Add undrained tomatoes, potatoes, onion, olives, wine, capers (if using), dried basil and dried oregano (if using), and garlic to Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 35 to 45 minutes or until chicken is tender and no longer pink. Remove chicken to a serving dish; cover and keep warm.

3. In a small bowl combine the water and cornstarch; add to potato mixture in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in fresh basil and oregano (if using). Pour thickened mixture over chicken in dish. If desired, garnish with a sprig of fresh basil or oregano. Makes 6 servings.

Pepper Chicken

Pepper Chicken:
"Broiler chicken 1 Kg
Jeera ½ Teaspoon
Garlic 2 Flakes
Pepper A Handful
Ginger 3 Piece
Butter 150 Gms
Vinegar 2 Teaspoon
Coriander 1 Teaspoon


Roast all the masala and grind it with salt and vinegar. Mix it with 5 gms of butter. Apply on chicken pieces. Keep aside for ½ an hour. Grill chicken till half done. Sprinkle powdered pepper and smear butter. Grill again till fully cooked. Serve hot with sliced onions."

Madras Chicken Crockpot Recipes - Healthy Chicken Thighs Slow Cooker Entree Recipes

Madras Chicken Crockpot Recipes - Healthy Chicken Thighs Slow Cooker Entree Recipes: "This simple recipe cooks for hours and is full of nutrition and good taste.
INGREDIENTS:

* 3 onions, chopped
* 4 cloves garlic
* 4 apples, peeled and cut into chunks
* 1/2 teaspoon salt
* 1 tablespoon curry powder
* 1/2 cup mango chutney
* 3 pounds boneless skinless chicken thighs
* 3 cups hot cooked couscous

PREPARATION:
Combine all ingredients in a 4-5 quart slow cooker. Cover and cook on low for 7-9 hours until chicken is thoroughly cooked and onions are tender. Stir well and serve over couscous.

Calories: 600
Fat: 29 grams
Sodium: 320 mg
Vitamin C: 25% DV
Vitamin A: 64% DV
Niacin: 82% DV"

Chicken Amaretto Recipe - Home Cooking

Chicken Amaretto Recipe - Home Cooking: "Chicken Amaretto Recipe

Ingredients
5 boned chicken breasts
1 Tbsp vegetable oil
3 Tbsp flour
3 Tbsp butter
1-1/2 tsp salt
1-1/2 Tbsp Dijon mustard
1-1/2 tsp ground pepper
1 can (6-1/4 ounces) frozen orange juice concentrate
2 tsp paprika
1 cup amaretto liqueur

Instructions
Mix the can of frozen orange juice with a half can of water.

Preheat oven to 350 degrees F.

Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saute chicken until brown. Remove and put in casserole. To skillet drippings, add mustard, orange juice and amaretto. Increase heat and boil, stirring constantly, until thick.

Pour sauce over chicken and bake, covered, for 45 minutes.

This dish can be frozen and reheated later.

Yield: 8 to 10 servings"