Posts Tagged Poultry

Egg Curry with Tomatoes

Ingredients for cooking Egg Curry with Tomatoes:

  1. 2 Onions
  2. 4 Tomatoes
  3. 2 Eggs
  4. Oil 100 grams
  5. Sarso 1/4 tsp
  6. Jeera 1/4 tsp
  7. Methi approximately 6 seeds
  8. Tumeric powder 1/4 tsp
  9. Coriander Powder 1/2 tsp
  10. Salt 1 tsp (or salt to taste)
  11. Garlic Paste 1/2 tsp
  12. Ginger Paste 1/4 tsp
  13. Chilly Powder 1/4 tsp
  14. Curry leaves 1 stalk

Method for cooking Egg curry with Tomatoes:

  1. Slice the onions in thin long pieces.
  2. Cut the tomatoes into pieces.
  3. Heat oil in a deep frypan.
  4. Splatter in Methi, when it start to give out bubbles, add sarso seeds.
  5. Add Jeera after sarso starts to pop.
  6. Add Onions and stir for few seconds.
  7. Add the Garlic and Ginger paste.
  8. When Onions are light brown, add the Tomatoes.
  9. Add the Turmeric, Masala, Curry leaves, Chilly Powder and Salt.
  10. When the Tomatoes are tender, break the egg and pour the egg.
  11. Stir and let it cook for 4 minutes (take care not to let it burn and stick to the bottom).
  12. Serve with roti.
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Scrumbled Eggs

Ingredients:

  1. 2 Eggs
  2. 2 tsp Butter
  3. Salt
  4. Pepper
  5. 2 tbsp milk

Method:

  1. Break the eggs and add salt, pepper and milk to it.
  2. Beat the mixture thoroughly.
  3. Warm a non stick frypan.
  4. Pour the butter and let it melt.
  5. Pour the beaten egg into the frypan and let it cook till the sides are turning solid.
  6. Use a wooden spoon or a spatula, fold the sides into the center. Break the larger pieces into smaller pieces.
  7. When all liquid is dry and it is still moist your scrumbled egg is ready.
  8. Take out the scrumbled egg and serve with toast.

 

Notes:

  1. Beating the egg incorporates air in the egg. Beating well means fluffier eggs.
  2. Do not use high flame it can burn the egg.
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Masala Chicken Curry

Masala Chicken Curry (Fiji Type)

Masala Chicken Curry (Fiji Type)

Ingredients:

  1. Chicken No 10
  2. 1 cup Oil
  3. Sarso (mustard seeds)1/2 tsp
  4. Jeera (cumin seeds)1/2 tsp
  5. Methi (fumagreek seeds) 6 seeds
  6. Garlic paste 2 tbsp
  7. Ginger paste 1 tbsp
  8. Onion  1 sliced
  9. Curry Leaves 5 -8 leaves
  10. Salt to taste
  11. Chillies pounded
  12. 1 1/2 Tsp Haldi
  13. 3 tsp Masala
  14. 3 cardamom (Partially grounded)
  15. 1 inch Cinnamon stick (grounded)
  16. Chicken Masala (if you have) 1 tsp

Method:

  1. Cut the chicken in bite size pieces.
  2. Cut the onion into half, lengthwise, and cut it into long thin slices.
  3. Heat oil and splatter in sarao, Jeera, and methi.
  4. When it slightly changes color, add onion, garlic,  curry leaves, cardamom and cinnamon and stir for a few seconds.
  5. Add the chicken and stir, add salt, pounded chillies, tumeric and masala and mix well.
  6. Add 1 cup water and cook till all water is evaporated and masala looks separate from oil.
  7. Serve with dal, rice and chutney.
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Biryani (biriani)

 

Chicken Biryani

Chicken Biryani

Biriyani for 8 people.

Ingredients:

  1. Basmati Rice (Biriyani Rice) 4 cup
  2. Chicken  1.5 kg
  3. Cinnamon (Karuva patta 5 grams)
  4. Cloves (Grampu – 20)
  5. Cardamom (Elaichi – 15)
  6. Pudina leaves ( 5 cloves)
  7. Dhanya leaves
  8. Dhanya powder (1/2 teaspoon)
  9. Mircha powder (1 teaspon)
  10. Turmeric powder (1/2 teaspoon)
  11. salt (to taste)
  12. Onions 4

Granishing

  1. Kismis
  2. Cashew Nut
  3. Onion 2
  4. Oil (2 tablespoon)

Method:

  1. Soak the rice in water for 1 hour.
  2. Slice the Onion and tomato and keep separately.
  3. Heat oil in a pan.
  4. Add cinnamon, cloves & cardamom and stir.
  5. Add sliced onions (4) & fry till slight brown.
  6. Add dhanya powder, mircha powder & turmeric powder and stir.
  7. Add sliced tomatoes and keep stirring till tomatoes turn somewhat dry.
  8. Add pudina leaves and stir.
  9. Add a cup of water to the mixture and stir.
  10. Put the chicken in a pressure cooker or a thick bottom vessel and add the above mixture.
  11. Cook till the chicken is well cooked.
  12. Once the chicken is cooked add rice and water.
  13. Cook till the rice is tender.
  14. Transfer the dish into a serving bowl, garnish it and serve with salad.

Garnishing:

  1. Slice 2 onion as thin as possible and deep fry till golden brown. Take the fried onion and keep separate.
  2. Fry the Kismish & cashew nut in the same oil.
  3. Serve with salad.

This recipe was been supplied to me by my kunjechi, Susan.

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Star Bread

Ingredients:

  1. 4 pieces of sliced bread
  2. 1 to 2 tsp of sugar
  3. 1 Egg
  4. 1 tsp Butter

Method:

  1. Cut the bread into halves
  2. Grease a flat frypan with butter
  3. Assemble the bread on the frypan as shown in the picture.
  4. Put the frypan over low to medium heat.
  5. Break the egg and pour its content over the bread.
  6. Use a spechular to spread the egg evenly over all the pieces.
  7. Sprinkle sugar over the bread.
  8. When the lower side is brown, turn it over.
  9. Cook both the sides till it is brown.
  10. Serve hot with a cup of drink.
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Bread Pakoda

Ingredients:

  1. 4 to 6 slices of bread
  2. 1 egg
  3. 2 tbsp sugar
  4. 1 tsp oil

Method:

  1. In a bowl pour the egg white and yellow, add sugar and beat to mix the sugar.
  2. Grease a flat fryan with oil and heat the frypan.
  3. Dip the bread slice into the egg mixture and cook it on the prepared frypan.
  4. Serve this with tea.
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Chicken Curry in Soya Sauce

Ingredients:

  1. 1 kg chicken chopped in bite size pieces
  2. 1 tsp garlic paste
  3. 1 tsp ginger paste
  4. 1/4 capsicum (optional) cut into pieces
  5. 1 – 2 cups mixed vegetable
  6. 1 onion cut in round shape
  7. oil 2 tbsp
  8. Salt
  9. Dark Soy/soya sauce
  10. 2 medium sized potatoes peeled and cut in 2 cm cubes

Method:

  1. Heat oil and add garlic, ginger and onions, and stirr. Fry this till light brown.
  2. Add the chicken, capsicum, mixed vegetables and potatoes and cook.
  3. When potatoes are tender, add the soy sauce for desired colour and salt to taste.
  4. Cook for 3 to 5 minutes and serve with rice.

Notes

  1. If you do not have mixed vegetables, than you can add 1 or 2 chopped carrots and/or 1 cup green peas seeds.
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Giblet Curry

Ingredients:

  1. 1 pack 500 grams Giblet
  2. Coriander Powder 1 tbsp (masala)
  3. Turmeric Powder 1/2 tbsp
  4. Garlic paste 1 tsp
  5. Fresh Green chillies chopped
  6. Ginger paste 1/2 tsp
  7. Oil 4 tbsp
  8. 1 Onion chopped lengthwise
  9. Salt
  10. Fumagreek seeds 5 pieces
  11. Cumin seeds 1/4tsp
  12. Mustard seeds 1/4 tsp
  13. Curry leaves 1 stock

Method:

  1. Defrost the Giblet if it is frozen.
  2. Rinse the Giblet,  cut it on a chopping board into small pieces (approximately 1 1/2 cm cubes).
  3. Heat oil and splatter in fumagreek seeds, cumin seeds and mustard seeds.
  4. After a few seconds, add a few pieces of onion, chopped chillies and curry leaves, garlic paste and ginger paste. Keep stirring and dont let it burn.
  5. When onion and garlic is light brown, add turmeric and coriander powder.
  6. Add the chopped Giblet and salt. Mix well.
  7. Fry this well on medium heat till cooked.
  8. Serve this with dal and rice or other food.
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Liver Curry

Ingredients:

  1. 1 pack 500 grams Liver
  2. Coriander Powder 1 tbsp (masala)
  3. Turmeric Powder 1/2 tbsp
  4. Garlic paste 1 tsp
  5. Fresh Green chillies chopped
  6. Ginger paste 1/2 tsp
  7. Oil 4 tbsp
  8. 1 Onion chopped lengthwise
  9. Salt
  10. Fumagreek seeds 5 pieces
  11. Cumin seeds 1/4tsp
  12. Mustard seeds 1/4 tsp
  13. Curry leaves 1 stock

Method:

  1. Defrost the liver if it is frozen.
  2. Rinse the liver,  cut it on a chopping board into small pieces (approximately 1 1/2 cm cubes).
  3. Heat oil and splatter in fumagreek seeds, cumin seeds and mustard seeds.
  4. After a few seconds, add a few pieces of onion, chopped chillies and curry leaves, garlic paste and ginger paste. Keep stirring and dont let it burn.
  5. When onion and garlic is light brown, add turmeric and coriander powder.
  6. Add the chopped liver and salt. Mix well.
  7. Fry this well on medium heat till cooked.
  8. Serve this with dal and rice or other food.
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Chicken Curry

Ingredients:

  1. Chicken No 10
  2. Oil 3 tbsp
  3. Sarso (mustard seeds)1 pinch
  4. Jeera (cumin seeds)1 pinch
  5. Methi (fumagreek seeds) 4 to 5 seeds
  6. Garlic paste 2 tbsp paste
  7. Onion 1 sliced
  8. Curry Leaves 5 -8 leaves
  9. Salt to taste
  10. Chillies pounded with garlic
  11. 1 1/2 Tsp Haldi
  12. 3 tsp Masala
  13. Potatoes 2 medium  (peeled & quartered )

Method:

  1. Cut the chicken in bite size pieces.
  2. Cut the onion into half, lengthwise, and cut it into long thin slices.
  3. Heat oil and splatter in sarao, Jeera, and methi.
  4. When it slightly changes color, add onion, garlic, and curry leaves.
  5. When garlic turns slightly brown add hardi (tumeric) & masala. Mix for few seconds
  6. Add the chicken  and potatoes and cook till chicken is tender and all water is evaporated.
  7. Add 2 cup of water & bring its to simmer for 7 minutes.
  8. Before taking away from the heat add coriander leaves.
  9. Serve with rice.
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