Coorgi Gawti Chicken

Ingredients : To marinate the chicken: => 1/2 kg chicken => 2 tsp turmeric powder => 2 tsp chili powder => 1 tsp salt => 1 Tbsp oil For the masala paste: => 10-12 cloves => 1 cinnamon stick => 1 Tbsp black peppercorns => 1 Tbsp cumin seeds => 1 Tbsp coriander seeds => 1 Tbsp ginger => 9 garlic cloves => 5 green chillies => 10-12 curry leaves => 1 cup grated coconut To sear the chicken: => 1 tsp oil For the base: => 1/2 Tbsp oil => 1 tsp mustard seeds => 1 tsp fenugreek seeds […]

Kolhapuri Chicken

Ingredients : For the marination: -> 1 kg chicken -> 2/3 cup yoghurt -> 1 tsp turmeric powder -> 2 tsp red chilli -> 1 tsp garlic paste -> Salt to taste -> 1 tsp lime juice For the Kohlapur masala: -> 2 tsp corn or peanut oil -> 1 bay leaf -> 2 cinnamon sticks -> 6 cloves -> 1/2 tsp crushed black pepper -> 2 medium onions, chopped -> 2 tsp grated coconut -> 1 large tomato, chopped For the main preparation: -> 2 tsp oil -> 1 tsp coriander leaves Method For the marination: -> Mix turmeric […]

Chewy Oatmeal Cookies Recipe

Ingredients => 1 cup butter, softened => 1 cup sugar => 1 cup packed brown sugar => 2 eggs => 1 tablespoon molasses => 2 teaspoons vanilla extract => 2 cups all-purpose flour => 2 cups quick-cooking oats => 1-1/2 teaspoon baking soda => 1 teaspoon ground cinnamon => 1/2 teaspoon salt => 1 cup each raisins and chopped pecans => 1 cup (6 ounces) semisweet chocolate chips Directions => In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well. => Combine the flour, oats, baking soda, cinnamon and salt; […]

Olive Lover’s pasta

Ingredients : => 1 jar (1 lb. 10 oz.) Ragu® Robusto!® Pasta Sauce => 1 package (12 oz.) tri-color pasta twists, cooked and drained => 1 cup sliced assorted pitted olives => 2 Tbsp. grated Parmesan cheese Preparation 1. Heat Pasta Sauce in 2-quart saucepan over medium-low heat. To serve, toss hot pasta with sauce and olives, then sprinkle with cheese.

Spaghetti Alio Olio Paperoncino

A quick and easy meal. Spaghetti with some garlic, chillies and olive oil. Ingredients : => 100 gm spaghetti => 8-10 cloves garlic, sliced => 1/2 tsp chilli flakes => 10 gm salt => 1 Tbsp olive oil => Some dried herbs, optional Method => Boil the spaghetti in a liter of water with some salt. => Saute the garlic in some extra virgin olive oil. => Add the chilli flakes. => Quickly put in the spaghetti with a little bit of the cooking water. => Just toss once or twice, lightly saute.

 

Coorgi Gawti Chicken

Coorgi Gawti Chicken

Ingredients :

To marinate the chicken:
=> 1/2 kg chicken
=> 2 tsp turmeric powder
=> 2 tsp chili powder
=> 1 tsp salt
=> 1 Tbsp oil

For the masala paste:
=> 10-12 cloves
=> 1 cinnamon stick
=> 1 Tbsp black peppercorns
=> 1 Tbsp cumin seeds
=> 1 Tbsp coriander seeds
=> 1 Tbsp ginger
=> 9 garlic cloves
=> 5 green chillies
=> 10-12 curry leaves
=> 1 cup grated coconut

To sear the chicken:
=> 1 tsp oil

For the base:
=> 1/2 Tbsp oil
=> 1 tsp mustard seeds
=> 1 tsp fenugreek seeds
=> 4 guntur chillies
=> 1 medium onion, julienne
=> Add the masala pasteplus a little water
=> 2-3 tomatoes, chopped
=> Salt, to taste
=> 1 tsp sugar
=> 4 tsp tamarind extract
=> 4-5 figs (Optional)
=> Water
Coorgi Gawti Chicken
Method

To marinate the chicken:

=> In a bowl add the chicken. Sprinkle turmeric fine particles, chili powder, salt and oil. Coat the chicken pieces methodically with it.

=> Keep aside for 10-15 minutes.

For the masala paste:

=> In a pan dry roast cloves, cinnamon, peppercorns, cumin, coriander seed, ginger, garlic cloves, green chillies, curry trees and coconut for 4-5 action.

=> Grind it into a fine paste. Keep aside.

To sear the chicken:

=> In a non-stick pan brush 1 tsp oil. Place the marinated pieces of rooster and sear them till a nice caramel color is obtained from both sides. Do not turn in excess of the chicken pieces too often. Sweltering the chicken helps to seal in the juices. This way, the rooster will retain its moisture when cooked.

For the base:

=> In a wok add oil. When hot, add mustard seeds, fenugreek seeds and guntur chilies. Once they start to splutter, add onions. Saute till fair-haired brown.

=> Add the masala paste, plus a little water to release it up a bit.

=> Add the tomatoes, salt and sugar. Cook till the tomatoes leave the oil beginning sides.

=> Now add the chicken and tamarind extract. Add a little water (Enough to cover the chicken absolutely).

=> Add 4-5 figs (Optional). Cover the pan and simmer for about 20 minutes or till the chicken is affectionate.

Chicken Curry in Coconut Milk

Chicken Curry in Coconut Milk

Ingredients
-> 1 kg chicken
-> 20 gm coriander seeds
-> 3 red chilli
-> 1 Tbsp pepper
-> 2 tsp cumin seeds
-> 1 tsp mustard seed
-> 1 tsp fenugreek
-> 2” to 3” cinnamon
-> 1 and 1/2” piece ginger, paste
-> 6 cloves garlic, paste
-> 3 green chillies
-> 3 onion, sliced
-> 3/4 cup coconut milk
-> 3-4 curryleaves
-> 2 Tbsp coriander leaves
-> Salt to taste
-> 1 tsp turmeric powder
-> 2 Tbsp coconut oil
Chicken Curry in Coconut Milk
Method

-> Wash and keep aside chicken pieces.

-> In a pan dry roast coriander seeds, red chili, pepper, cumin seeds, mustard seed, fenugreek
cinnamon and grind to fine paste.

-> In a thick bottomed kadai heat oil. To this add ginger,cloves garlic, green chillies and onion. Sieve well till light brown and add to this the chicken pieces. cook for 4-5 minutes.

-> Now add the masala paste and stir well put turmeric powder ,salt and curry leaves.
Close the curry with a lid and cook for 10mts.

-> Open the lid stir well and add half of the coconut milk. Now let it cook in slow fire till the chicken is tender. When tender add the remaining coconut milk and simmer and and let it cook.

-> Remove from fire and garnish with coriander leaves

Grilled Chicken in Mustard Sauce

Grilled Chicken in Mustard Sauce

Ingredients :
For the grilled chicken:
=> 4 boneless chicken breast halves
=> 1 Tbsp extra-virgin olive oil

For the sauce:
=> 1 onion, finely chopped
=> 2 Tbsp butter
=> 200 ml white wine
=> 3 Tbsp French mustard
=> 250 ml thick cream
=> 1/4 tsp salt
=> 1/4 tsp black pepper
Grilled Chicken in Mustard Sauce
Method

=> Put each chicken breast half between two sheets of plastic wrap; pound lightly to flatten evenly.

=> Salt and pepper both sides of the chicken pieces.

=> Lightly oil the grill or grill pan. Grill over a medium-high heat for about 3 to 4 minutes on each side, or until cooked through and set-aside.

=> In a frying pan, heat the butter and fry the onion until soft and transparent.

=> Add the wine and boil rapidly until reduced to a quarter of the original amount.

=> Stir in the cream and mustard and continue to cook until thickened.

=> Season with the salt and pepper.

=> Place the chicken on a plate and spoon the sauce over the chicken.

Egg Bhurji with Chicken Liver

Egg Bhurji with Chicken Liver

Ingredients :
-> 4 eggs
-> 400 gm chicken liver
-> 1/2 cup onion, chopped
-> 1/2 cup carrots, chopped
-> 1/2 cup beans, chopped
-> 1/3 cup green peas
-> 1/3 cup tomatoes, chopped
-> 2-3 cloves of garlic, finely chopped
-> 2 Tbsp green chillies-finely chopped
-> 1/2 tsp black pepper, ground
-> 1/2 tsp chicken masala
-> Vegetable oil
-> Salt to taste
Egg Bhurji with Chicken Liver
Method

-> Whisk eggs in a bowl and chop the liver into small cubes and keep aside.

-> Heat oil in a pan. Add chopped onion, garlic and chillies and fry till the onion is golden brown.

-> Add the carrots, bean and peas and saute for 2 minutes. Sprinkle salt and pepper.

-> Add the liver cubes and chicken masala. Mix well and saute for 3 minutes.

-> Meanwhile, heat oil in another pan and add the eggs slowly whisking till they are cooked.

-> Add the cooked eggs, the liver cubes and the chopped tomatoes to the fried vegetables and cook for 1 minute.

-> Serve hot with toasts or fried rice.

Raan Musallam

Raan Musallam

Ingredients :
=> 1 kg Raan, deboned
=> 4 chicken breast pieces, boneless
=> 50 ml mustard oil
=> 2-3 bay leafs
=> 2 sticks of cinnamon
=> 4 brown cardamoms
=> 8 green cardamoms
=> 2 florets of mace
=> 1/2 tsp black peppercorns
=> 1 1/2 tsp cumin seeds
=> 1 1/2 tsp coriander seeds
=> 100 gms ginger, garlic and green chilli paste
=> 150 gms hung curd
=> 2 Tbsp red chili powder
=> 2 Tbsp turmeric powder
=> 150 gms poppy seed, coconut and cashew nut paste
=> 100 gms fried onions
=> 3 Tbsp ghee
=> 50 gms cashew nut and raisins
=> 1 lime
Raan Musallam
Method

=> In a pan, dry roast the bay leaf, cinnamon, brown cardamom, green cardamom, mace, black pepper, cumin seeds and intact coriander seeds.

=> Transfer them into mortar and pestle; grind them delicately to make fresh garam masala.

=> In a bowl, mix ginger garlic and chilli paste, hung curd, red chilli powder, turmeric powder, ground poppy coconut cashew nut paste, fried onions, ground garam masala and butter. This is your immerse.

=> First, apply mustard oil to the chicken breasts and then marinate them.

=> Next, marinate the raan, place the chicken breasts on it and add a layer of cashew nut and raisins.

=> Tie and roll up the raan and chicken breast mutually with the help of a thread.

=> Cook the the stuffed raan, in ghee, on a slow fire. Once both the sides of the raan are seared, cover and let it cook for an hour.

=> With the remaining marinade, make quick gravy by cooking it out in mustard oil and adding up a little water to it.

=> Ladle the gravy on to the cooked Raan.

=> Garnish with lime, sprinkle raisins, cashew nuts and fried onions.

=> Serve hot!

Kolhapuri Chicken

Kolhapuri Chicken

Ingredients :
For the marination:
-> 1 kg chicken
-> 2/3 cup yoghurt
-> 1 tsp turmeric powder
-> 2 tsp red chilli
-> 1 tsp garlic paste
-> Salt to taste
-> 1 tsp lime juice

For the Kohlapur masala:
-> 2 tsp corn or peanut oil
-> 1 bay leaf
-> 2 cinnamon sticks
-> 6 cloves
-> 1/2 tsp crushed black pepper
-> 2 medium onions, chopped
-> 2 tsp grated coconut
-> 1 large tomato, chopped

For the main preparation:
-> 2 tsp oil
-> 1 tsp coriander leaves
Kolhapuri Chicken
Method

For the marination:
-> Mix turmeric powder, red chillies, garlic paste, salt, and lime juice with curd. The marinade is ready.
-> Add the cut chicken pieces to the marinade and leave aside for half an hour.

For the Kohlapur masala:
-> Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Saute till onions turn translucent.
-> Add grated coconut. Saute till coconut color changes.
-> Add tomatoes. Cook for 10 minutes. Cool and puree the mix in a blender.

For the main preparation:
-> Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir regularly.
-> Add paste and simmer on low flame for five minutes.
-> Kolhapur chicken is ready. Garnish with coriander leaves.
-> Serve hot with rice.

Chicken Picado

Chicken Picado

Ingredients

=> 2 tablespoons Pure Wesson® Vegetable Oil
=> 1 cup chopped onion
=> 2 medium green bell peppers, cut into 1-inch pieces
=> 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
=> 1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Roasted Garlic, undrained
=> 1/4 teaspoon ground black pepper
=> 3 cups hot cooked brown rice
=> 2 cans (16 oz each) Rosarita® Traditional Refried Beans, heated
Chicken Picado
Directions

=> Heat oil in large skillet over medium-high heat. Add onion and bell peppers; cook 5 minutes or until crisp-tender. Add chicken; cook 5 minutes or until no longer pink in centers, stirring several times.
=> Stir in undrained tomatoes and black pepper. Bring to a boil. Reduce heat to low; simmer, uncovered, 5 minutes. Serve chicken mixture over rice with refried beans.

Lemon-Garlic Chicken

Lemon-Garlic Chicken

Ingredients

-> Original No-Stick Cooking Spray
-> 1/2 cup Italian-style bread crumbs
-> 1/2 teaspoon garlic salt
-> 1 teaspoon lemon pepper
-> 1/4 cup lemon juice
-> 2 tablespoons Pure Wesson® Canola Oil
-> 4 boneless skinless chicken breasts (4 breasts = 1 lb)
Lemon-Garlic Chicken
Directions

-> Preheat oven to 375°F. Spray shallow baking pan with cooking spray. Combine bread crumbs, garlic salt and lemon pepper in recloseable food storage bag. Combine lemon juice and oil in another recloseable food storage bag.
-> Add chicken to bag with lemon juice mixture; toss to coat. Place each breast in bag with crumb mixture; shake to coat. Place coated chicken in single layer in baking pan. Sprinkle any remaining crumbs over chicken, if desired.
-> Bake 20 to 25 minutes or until chicken is no longer pink in centers (165°F).

Asian Chicken Noodle Salad

Asian Chicken Noodle Salad

Ingredients
-> 4 boneless skinless chicken breasts (5 oz each)
-> 3 tablespoons La Choy® Original Stir Fry Sauce-Marinade, divided
-> 2 pkgs (3 oz each) chicken ramen noodle soup
-> 1 cup fresh snow peas, trimmed, cut in half
-> 1 cup matchstick carrots (from 10-oz pkg) or thinly sliced baby carrots
-> 1/2 cup chopped green onions, white and green parts
-> 1/2 cup low fat sesame-ginger dressing
Asian Chicken Noodle Salad
Directions

-> Spray cold grate of outdoor grill with grilling spray. Preheat grill to medium heat according to manufacturer’s directions. Brush chicken with 2 tablespoons stir fry sauce. Grill 10 minutes or until no longer pink in centers (165°F), turning over after 5 minutes. Brush top side of chicken with remaining 1 tablespoon stir fry sauce after turning.
-> Meanwhile, bring 4 cups water to a boil in 2-quart saucepan. Break each block of noodles in quarters; add noodles and seasoning packets to saucepan. Cook 3 minutes; drain. Toss noodles with snow peas, carrots and onions in large bowl. Add dressing; toss lightly.
-> Divide noodle mixture evenly between serving plates. Cut each breast crosswise into 1/2-inch slices. Place 1 sliced breast on top of each salad.

Chicken Mole Skillet

Chicken Mole Skillet

Ingredients

=> 1 tablespoon Pure Wesson® Canola Oil
=> 1-1/4 pounds boneless skinless chicken breasts, cut into bite-size pieces
=> 1/4 teaspoon salt
=> 1/4 teaspoon ground black pepper
=> 3/4 cup thinly sliced yellow onion
=> 2 tablespoons finely chopped garlic
=> 1 can (8 oz each) Hunt’s® Tomato Sauce
=> 3/4 cup water
=> 3 tablespoons mole paste
=> 1 tablespoon Swiss Miss® Milk Chocolate Hot Cocoa Mix
=> 1/4 teaspoon ground cinnamon

Directions

=> Heat oil in large skillet over medium-high heat. Meanwhile, sprinkle chicken with salt and pepper. Add chicken, onion and garlic to skillet; cook 5 minutes or until chicken is no longer pink, stirring occasionally.
=> Stir in tomato sauce, water, mole paste, hot cocoa mix and cinnamon. Reduce heat; simmer 10 minutes or until sauce thickens.