Goan Chicken with Herbs
Griddled chicken pieces coated in a lime-infused mint and coriander paste that will brings you the true tastes of Goa
Servings: 4
Level of difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
1 x 1kg chicken
1 tsp Turmeric
2 large bunches Coriander, roughly chopped
2 large bunches Mint, roughly chopped
12 garlic cloves, roughly chopped
2.5 cm piece Ginger, roughly chopped
1 tbsp Black peppercorns
6 Cloves
1 tsp Sugar
3 limes, juice only
5 green chillies, seeds removed and roughly chopped
2 tbsp vegetable oil
Method
1. Cut the chicken into four pieces across the backbone and across its width. Using a sharp knife, make a 2-3 slits over each piece, sprinkle over a little salt and the turmeric and set aside.
2. Put all the remaining ingredients, except the vegetable oil, in a food processor and blitz to a fine paste. Spread this over the chicken pieces, rubbing it into the gashes, cover and leave in the fridge to marinade for at least 4 hours.
3. Heat the oil on a hot plate or griddle, over a high heat. Cook the chicken for 2 minutes on all sides to brown, then lower the heat and cook for another 15 minutes, until the chicken is cooked through.
Wednesday 16 January 2008
Saturday 12 January 2008
KFC Recipe . . .
KENTUCKY FRIED CHICKEN RECIPE
USAPrep: 15 min; Cook: 30 min - Medium DifficultyServes 4
IF you are expert at frying, skip to the ingredients.
FOR this Kentucky fried chicken recipe, you can use lard, crisco (shortening), or one of the vegetable oils. You can also add butter, if you choose, skimming off any foam that rises to the top while heating the oil. You can toss in chunks of ham or bacon to add flavor. Crucial are the skillet or pan, and the temperature of the oil. On my first try the oil was too hot; the result was burned, undercooked chicken. Oil that is not hot enough will not deliver crisp chicken.IDEAL frying temperature is about 365 degrees F (185 C) - ascertained with a frying thermometer or by dropping a 2" square of bread in the hot oil - it should turn golden brown in about 60 seconds.WHEN you have the right temperature, add the pieces slowly, one by one, and do not crowd them. Be patient and do two or more batches, if you must.
INGREDIENTS:
1 good chicken (Kosher or 'natural' chickens are usually best), cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat. AND
1 tablespoon curry powder
1/2 teaspoon ground allspice ORfines herbes mix:
1 tsp chopped tarragon
1 tsp chopped chervil
1 tsp chopped chives
1 tsp chopped parsley
(or any combination of the above, plus whatever else you fancy) PLUS
1 - 2 cloves garlic, minced
1 tsp cayenne pepper (more or less to taste)
1 egg
1 cup flour
Salt and pepper to taste
Enough oil or lard to fill skillet to a depth of about 1/2" - lard, lard and butter combined or vegetable: Crisco shortening, corn, canola, peanut. Canola or corn oil imparts the least flavor, lard the most. Crisco shortening seems to result in the 'crispest' chicken. Canola is considered the healthiest.
Large heavy skillet or casserole with cover; large mixing bowl; tongs or a big fork for handling chicken pieces, frying thermometer (ideally).
IN a bowl, mix chicken with salt, pepper, spices, garlic, chili, egg and 2 tablespoons water. When thoroughly combined, blend in flour, using your hands. Keep mixing until most of the flour is blended with other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery and not too wet - it has to adhere to the chicken).
ADD enough fat (oil) to your skillet to come to a depth of about 1/2 inch and turn heat to medium. If you are using butter, skim any foam as it rises to the surface.
WHEN oil is hot (see introductory paragraphs) raise heat to high. Slowly add chicken pieces to skillet. Cover skillet, reduce heat to medium (more or less - oil should sizzle but not smoke) and cook for 7 minutes.
UNCOVER skillet, turn chicken and continue to cook, uncovered, for another 7 minutes.
TURN chicken again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden brown.
REMOVE chicken from skillet and drain on paper towels placed on newspaper (for additional absorption). Serve chicken
USAPrep: 15 min; Cook: 30 min - Medium DifficultyServes 4
IF you are expert at frying, skip to the ingredients.
FOR this Kentucky fried chicken recipe, you can use lard, crisco (shortening), or one of the vegetable oils. You can also add butter, if you choose, skimming off any foam that rises to the top while heating the oil. You can toss in chunks of ham or bacon to add flavor. Crucial are the skillet or pan, and the temperature of the oil. On my first try the oil was too hot; the result was burned, undercooked chicken. Oil that is not hot enough will not deliver crisp chicken.IDEAL frying temperature is about 365 degrees F (185 C) - ascertained with a frying thermometer or by dropping a 2" square of bread in the hot oil - it should turn golden brown in about 60 seconds.WHEN you have the right temperature, add the pieces slowly, one by one, and do not crowd them. Be patient and do two or more batches, if you must.
INGREDIENTS:
1 good chicken (Kosher or 'natural' chickens are usually best), cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat. AND
1 tablespoon curry powder
1/2 teaspoon ground allspice ORfines herbes mix:
1 tsp chopped tarragon
1 tsp chopped chervil
1 tsp chopped chives
1 tsp chopped parsley
(or any combination of the above, plus whatever else you fancy) PLUS
1 - 2 cloves garlic, minced
1 tsp cayenne pepper (more or less to taste)
1 egg
1 cup flour
Salt and pepper to taste
Enough oil or lard to fill skillet to a depth of about 1/2" - lard, lard and butter combined or vegetable: Crisco shortening, corn, canola, peanut. Canola or corn oil imparts the least flavor, lard the most. Crisco shortening seems to result in the 'crispest' chicken. Canola is considered the healthiest.
Large heavy skillet or casserole with cover; large mixing bowl; tongs or a big fork for handling chicken pieces, frying thermometer (ideally).
IN a bowl, mix chicken with salt, pepper, spices, garlic, chili, egg and 2 tablespoons water. When thoroughly combined, blend in flour, using your hands. Keep mixing until most of the flour is blended with other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery and not too wet - it has to adhere to the chicken).
ADD enough fat (oil) to your skillet to come to a depth of about 1/2 inch and turn heat to medium. If you are using butter, skim any foam as it rises to the surface.
WHEN oil is hot (see introductory paragraphs) raise heat to high. Slowly add chicken pieces to skillet. Cover skillet, reduce heat to medium (more or less - oil should sizzle but not smoke) and cook for 7 minutes.
UNCOVER skillet, turn chicken and continue to cook, uncovered, for another 7 minutes.
TURN chicken again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden brown.
REMOVE chicken from skillet and drain on paper towels placed on newspaper (for additional absorption). Serve chicken
Saturday 5 January 2008
About my hometown.....
Situated on the bank of river krishana, Sangli is the biggest trade market place for turmeric powder in the entire country, also the Asia's biggest sugar plant is situated here. The city name Sangli is devised after it's six lanes (City of Six-Gallies). Sangli is a well known place for its Lok kala , Cultural activities, Educational facilities and its very own Co-operative principles. Sangli's climate is a moderately hot and dry, with cool weather in the hilly region. It is a market place for Chillies, Jaggery,Ground nuts, Sugar, Grapes,...Sangli is endowed by many leading personalities like Lata Mangeshkar, Padmabushan Vasant Dada Patil "Son of Sangli" who got elected as the Chief Minister of Maharashtra for four times.
My all time favourite English books....
1. If Tomorrow Comes by Sidney Sheldon
2. The Da Vinci Code by Dan Brown
3. The Bourne Identity by Robert Ludlum
4. The Rainmaker by John Grisham
5. Jack & Jill by James Patterson
6. The Godfather by Mario Puzo
7. Harry Potter and the Chamber of Secrets by J.K. Rowling
8. The Things Men Do by James Hadley Chase
9. The Graveyard Shift by Jack Higgins
10.One Night at the Call Center by Chetan Bhagat
2. The Da Vinci Code by Dan Brown
3. The Bourne Identity by Robert Ludlum
4. The Rainmaker by John Grisham
5. Jack & Jill by James Patterson
6. The Godfather by Mario Puzo
7. Harry Potter and the Chamber of Secrets by J.K. Rowling
8. The Things Men Do by James Hadley Chase
9. The Graveyard Shift by Jack Higgins
10.One Night at the Call Center by Chetan Bhagat
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