Chicken Stir Fry with Dragon Sauce

Since its the Chinese year of the dragon.. hope you try and enjoy this recipy!


Ingredients:

300g chicken breast
10 cloves of garlic
1 inch ginger
salt to taste

1 tbsp dry chilly flakes
1 large onion or 2 medium size onions
1 bellpepper
any other vegetables of your choice.
brocilli
button mushrooms
stir fry beans

oyster sauce
light soya sauce
Chinese red chilly sauce
cornstarch

Wash .Clean and Chop Chicken into bit-size chunks.

Mince the garlic and ginger into 2 portions. One for marination and the other for cooking

Marinate the chicken chunks with ginger,garlic, light soya sauce and 1tbsp of cornstarch, 1tsp of oyster sauce and sprinkle some pepper and salt to taste.
Keep aside to marinate.

Chop the onions, bellpeper,mushrooms,brocilli . any vegetables you love and good for stir fry... into chunky pieces.

In a heated wok add 1tsp of seseame oil and fry the marinated chicken. Stir fry the chicken until it is cooked. Remove and keep aside.

In the same Wok.. add seseame oil , the chilly flakes, onions and stir fry the vegetables until it is soft and cooked.
For flavor sprinkle some light soya sauce and grate in some black pepper and stir well.
Add the ginger and garlic in the stir fry

Mix up some soya sauce, cornstarch and hot chinese redchilly sauce. Pour this into the stir fry.

Add the chicken into the stir fry and cook till the sauce thickens.
Serve onto a platter with sticky rice.

There you have it! Since its the Chinese year of the dragon.. hope you try and enjoy this recipy!

Seetha's PESTO Chicken

My version at Italian style PESTO chicken.


Ingredients Sunflower Seed Oil, Basil, Wild Garlic (16%), Garlic Chives, Sea Salt, Pecorino Romano DOP Cheese (contains preservative lysozyme from eggs), Cashew Nuts, Fuctose, Garlic Powder, Vegetable Fibre, Acidity Regulator: Lactic Acid.

For PESTO paste:
(if can get hold of a Italian Sacla Pesto paste that will ideal ..if not try this)
The only equipment you need is a food processor, blender or chopper.

Ingredients

2 cups fresh packed basil leaves (packed means, stuff them into a measure cup and press them down with your hand; it's not a precise measurement)

1/4 cup grated Parmesan cheese( Kraft cheddar Cheese)

1/4 cup pine nuts (if you don't have pine nuts, you can use walnuts or hazelnuts)

3 garlic cloves, finely minced (or 1 tablespoon of prepared minced garlic)

1 tbsp of lemon juice. It is basically a form of citric acid and vitamin C, that helps prevent the pesto from turning brown upon exposure to the air.

1/4 cup Olive oil. It should be the "extra virgin" variety, not the ordinary cooking olive oil.

Making it:

Discard any flower buds, stems or leaves that aren't in good shape.
Wash the leaves out thoroughly. Chop the pine nuts, olive oil and garlic in the food processor or blender
Add the basil leaves and olive oil and chop Now start stuffing basil leaves (in small batches) into the food processor and chop them into the garlic, olive oil and pine nuts.(I blend in 2 green chillies..I like it spicy)
Chop the mix until it f orms a thick, smooth paste.
Blend in the grated Parmesan Cheese(optional)

Now for the Marination the chicken:

Wash and clean 500g of fresh boneless chicken. Cut it into cube size pieces. Marinate it with Pesto paste.Sprinkle salt and pepper to taste. I sprinkle some hot paparika powder to give an extra ting of spicy flavoring kick to it.

Stir fry some pieces of bacon. Layer the chicken pieces with bacon, basil leaf and then roll it up and pierce a cocktail stick through it. Repeat this for all the other pieces and place in the oven (200 degee) for 20- 30 mins. or grill it for 15- 20 mins. That is till the chicken is cooked and golden brown color.

Serve hot in a platter and garnish with basil leaves. You must try this at home and send in your feedbacks!

Happy cooking!!

My Amma's Prawn Curry

This is dish is traditionally made using a claypot to give it a smokey sence of flavour to it. If you dont have one..do not worry you can use any cooking wok.

Ingredients:

500g Shimp(small) . Cleaned and washed.
1tbsp Red Chiily powder
1/2 tsp turmeric powder
1/2 ginger-garlic paste
1/2 tsp chopped ginger
2 whole green chilly split in two


2 whole tamarind washed and soaked in warm water
1 cup of coconut milk
1 1/2 cups water
Salt to taste

For garnish
3 shallots sliced finely
1/4 tsp Mustard seeds
1/4 tsp feugreek seeds
1 spring of curry leaves

* My Amma uses Coconut oil to fry the shallots..which gives that additional flavor. but you and use any oil to your taste.

In the pot, marinate shrimps with red chilly powder, turmeric, ginger- garlic paste, chopped ginger, curry leaves, green chilly and a few drops of coconut or vegetable oil.
Set aside for 15 - 20 minutes.

Add water, whole tamarind and cook for a few minutes till the shrimp are almost done.

Add coconut milk and stir well and simmer for a few minutes.

In a separate frying pan, heat oil, add mustard seeds, feugreek seeds and fry the shallots to a golden brown color along with a few curry leaves.
Pour this seasoning over the shrimp curry - cover with a lid. Serve hot with plain rice and papadoms!

Happy cooking!

Kerala Chicken Roast

Naadan Kozhi Roast(term in Malayalam) .. a famous and spicey starter that goes well with cocktail and mocktails at any dinner party.
And yeah..ofcourse ..I love chicken dishes and this being one of my favourites. hehe ;)

Wash and Clean 500g cut small size pieces of chicken. (Boneless chicken is bettter - to use as starters)

For Manination:
In a bowl add ...
2 big scoops of thick yogurt.
2 tsps of garlic paste
1/4tsp of turmeric powder
1/2tsp of chilly powder
2 tsp of corriander powder
1 1/2 tbsp of rice powder (gives the chicken a crispy coating when fried)
1tsp of salt

..and blend all into a paste. Add the chicken pieces and Marinate it well. Keep aside for about an hour in the fridge.

Now deep fry the chicken in hot oil. Make sure the stove is one medium heat so that the chicken gets cooked well and won't get burnt in the process.
Scoop out the chicken and remove the excess oil.

For seasoning:

Now in a separate wok. Heat about 1 1/2tbsp of oil.
Add tear in 2 spring of curryleaves, 2 slit green chillies, 10 shallots(halved) and (1 inch)ginger juliennes(ginger cut into thin slices). Sort it well.
When the shallots become glossy ..add 10-15 crushed pepper corns.
Thn add the fried chicken and stir in all the seasoning well.

Your Naadan Kozhi roast is ready! Serve Hot onto a platter.


Happy Cooking!