Coconut Mutton

Mutton pieces cooked in a rich spicy coconut gravy

Ingredients

500 GMS OR 1 LB Mutton, cleaned & cut2 small Onions finely chopped

2 small Tomatoes finely chopped

2 tbsp. Oil

Salt according to Taste


First fry all the Masala Ingredients and then Grind to paste with fried coconut & onion :

1/2 Coconut, grated & fried

1 small Onion, chopped & fried

15 Red chilies

1 tbsp. Coriander seeds

1/4 tsp. Cumin seeds

A small pinch of Methi

8 pieces of Pepper

1 tbsp. Poppy seeds

2 Cinnamon sticks

2 Cloves

1 tsp. of Garlic paste


Method

1.Heat oil in a vessel and fry the chopped onions till red, then add the mutton and fry for a while.

2.Then add the ground masala, salt, chopped tomatoes and boil until mutton is cooked. Remove and serve hot.

Chettinad Mutton Biryani

Ingredients

1/2 kg mutton

3 tomatoes

4 onions

6 chillies

300 gms basmati rice

ghee

ginger garlic paste 2 spoons

coriander leaves 1/2 bunch

curd

1 small piece of cinnamon stick

2 green cardamoms,

1 small clove

1 bay leaf

salt and oil.


Method:

1. First wash rice thoroughly, and marinate with three spoons of ghee (for about an hour)

2. Cut mutton into small pieces, wash and marinate with 2 spoons of curd, ginger garlic paste, chillies, tomatoes (cut into small pieces), coriander leaves and salt (for about an hour).

3. After marination, use a pressure cooker or any heavy bottomed vessel. Heat oil and add onions (sliced) and whole spices mentioned above. After the onions turn light brown, add the whole marinated mutton. Fry till oil separates and the raw smell is gone. Add one 100 ml of water and pressure cook for 3 whistles or till the mutton is done.

4. Heat 500 ml of water in separate vessel.

5. Open the pressure cooker when mutton is done, add the marinated rice and the hot water mentioned in 4 above. Add salt to taste.

6. Pressure cook for 2 whistles.

7. Open the cooker after 15 minutes, tasty chettinad biryani is ready to serve with onion/tomato raita.

Lajawab Gosht

Mutton prepared with coconut & peppercorns


Ingredients

For Marination :

500 GMS. OR 1 LB of mutton ,cleaned and cubed

1 tsp. Turmeric powder

1/2 tbsp. each of Ginger-Garlic paste


For Masala Paste :

4 tbsp. of Oil

8 pieces each of Cloves and peppercorns

1 tsp. Poppy seeds

1 tsp. Aniseeds

1 tsp. Coriander seeds

6 nos. Red chilies

2 large Onions, finely chopped

1/2 Coconut, grated

3 Tomatoes, chopped

4 large Potatoes, peeled & halved

A handful of Coriander leaves

Salt according to taste



Serve with

Boiled Rice Or Chapatis


Method

1. Marinate mutton in the mentioned mixture and keep aside for 1 hour.


For Masala Paste :

1. Heat 2 tbsp. oil. To this add cloves, peppercorn, poppy seeds, aniseeds, coriander seeds, and red chilies. Lightly fry. Now add the onion and cook till it turns slightly brown. Add the coconut and tomatoes. Cook for a few minutes more, till it browns.

2. Cool and grind this mixture to a fine paste and keep aside.

To proceed :

1. Heat the remaining oil in a pressure cooker and add the meat and potatoes. Stir fry till brown. Add masala paste and salt.

2.Add water if needed and pressure cook till meat is soft. Serve hot garnished with coriander leaves.

Mutton Soup

Ingredients:

Mutton bones 250 gm

Onion, chopped

1 smallPotatoes, cubed

2 medium sizedCarrots, cubed

2-3Tomato, chopped 1 medium sized

Cabbage, chopped ½ cup

Green peas ¼ cup

Fresh mint leaves, chopped

6-8Bay leaf

1 Cardamoms

2Cloves

3Cinnamon

1 inch Peppercorns, crushed

¼ tspOil ½ tsp

Turmeric a pinch

Salt to taste

Water 4 cups


Method:

Clean and wash mutton bones.

Peel, wash, and cut onions, potatoes, and carrots.

Wash and chop the tomato, cabbage and mint leaves.

Put mutton bones in a pressure cooker along with all the ingredients mentioned above except water and stir.

Cook on a medium flame for about 10 minutes.

Add water, close the lid and pressure cook for three whistles.

This soup can be garnished with fresh coriander leaves. Serve hot

Mutton Egg Masala

Spicy mutton with hard-boiled eggs.

Ingredients

500 GMS mutton

4 hard-boiled eggs

Oil or ghee (clarified butter) for cooking

2 onions, chopped fine

2 tomatoes, chopped

Salt according to taste

Tamarind pulp and lemon juice as required

Few mint leaves for garnish


Grind for the masala paste:

1/2 tsp. cumin seeds

1/2 tsp. turmeric powder

1/2 tsp. coriander seeds

1/2 tsp. saunf(fennel seeds) (fennel seeds)

6 peppercorns

1/2 stick cinnamon

2 cardamom

2 cloves

3 green chilies

1 tsp. ginger

6 garlic pods


Grind for the green chutney:

1/2 bunch coriander leaves

1/4 bunch mint leaves


Method

1.Heat oil and fry the onions till golden brown. Add tomatoes and fry well.

2.Add the grounded masala paste and cook for 5 minutes.

3.Add mutton, salt and sufficient water and cook till done.

4.Add the green chutney paste, tamarind pulp and lemon juice. Stir well.

5.Add eggs and serve garnished with mint leaves

Mutton Pepper Fry

Ingredients:

• 1/2 kg Mutton

• 2 tbsp Chilly powder

• 1 tsp Garam masala powder

• 1 Sprig curry leaves

• 1 tsp Turmeric powder

• 6 Green chillies

• 1 tbsp Ginger

• 1 tsp Mustard seeds

• 1 tbsp Pepper

• 1 tbsp Ginger-garlic paste

• Salt to taste

• 1 Cup shallots

• 2 tbsp Coriander powder

• 1/4 Cup coconut oil




How to make Mutton Pepper Fry:

• Wash and cut the mutton into small pieces.

• Cook it in a pressure cooker along with ginger-garlic paste, turmeric, chilly powder, coriander powder, curry leaves and salt.

• Heat coconut oil in a pan.

• Seethe mustard seeds in it.

• Add shallots, ginger, green chillies and curry leaves. Fry till the mixture turns golden brown.

• Now add cooked mutton. Cook again till it gets roasted.

• Mix garam masala and pepper. Saute again for about 2 minutes.

• Mutton Pepper Fry is ready to serve.

• Garnish it with curry leaves.

Lamb Brain Masala

Ingredients:

2 Cow Brains or 4 Sheep Brains

4 medium Onion (peeled & finely chopped)

4 Green Chillies (Hari Mirch) (chopped)

2 Lemons (Nimbu)

½ tbsp. of Red Chilli Powder (Pisi Lal Mirch)

1 ½ tbsp. of Coriander Powder (Pisa Dhania)

1 tsp. of Garam Masala

Salt (to taste)

1 tsp. of Ginger Paste (Pisi Adrak)

1 tsp. of Garlic Paste (Pisa Lasan)

½ cup of Plain Yogurt

1 cup Cooking Oil



Ingredients For Garnish:

1 small piece of Ginger (Adrak) (finely chopped lengthways)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)



Preparation:

Wash the brain thoroughly and boil in water. After boiling remove the brain from the water and remove any membrane and nerves carefully. Cut brain into small pieces.

Heat cooking oil in a pot or karai and fry the sliced onion until they are golden brown. Remove half of the onions and set aside. To the onion in the pan, add the spices, ginger paste, garlic paste, plain yogurt , green chillies and salt. Fry well for about 10 minutes by adding a little water if needed.

Add the brain and holding the pan by the handles, gently shake the pan to mix. Do not stir with a spoon. When the oil separates, sprinkle with chopped coriander, lemon juice, finely chopped ginger and the remaining brown onion.

Mutton Gravy

Ingredients:

• 1 lb Mutton

• 1 Onion

• 3 Tomatoes

• 1 tsp Whole pepper

• 1/2 tsp Cumin seeds

• 4 Garlic pods

• Small piece of ginger

• 2 tsp Coriander powder

• Few curry leaves

• Coriander leaves

• 4 Red chillies

• 3 Cups water

• 2 tsp Oil

• Salt to taste




How to make Mutton Gravy:

• Put mutton along with onion and water in a pressure cooker. Cook till 2 whistle.

• Make paste of tomatoes, ginger, red chillies, garlic, pepper and cumin seeds.

• Add this paste to the mixture in cooker.

• Now add salt, curry leaves, oil, coriander powder and coriander leaves.

• Boil the gravy on a low flame till it becomes thick.

• Mutton Gravy is ready. Serve it with rice or chapatis.

Mutton in Spinach Paste

Ingredients:

• 750 gm Leg or shoulder of mutton

• 3 tbsp Ghee

• 3 Cloves crushed garlic

• Fresh grated ginger

• 1/2 Green chili, finely chopped, ground

• 2 tsp Mustard seeds, ground

• 1 tsp Turmeric powder

• 1 tbsp Coriander, ground

• 750 gm Fresh or frozen spinach

• A pinch of freshly grated nutmeg

• 1 tsp Sugar

• 1/4 Cup of plain yogurt

• 4 Black cardamoms, crushed

• Salt to taste

• 1/2 Cup of thick cream

• 1-1/2 Cups of water


How to make Mutton in Spinach Paste:

• Heat the ghee and saute the garlic.

• Add ginger, coriander, cardamom, chilli and mustard seeds on moderate fire for about two minutes.

• Add meat and sprinkle on turmeric, stir thoroughly and cook for about five minutes.

• Pour some water and cook for about 20 minutes.

• Add more water and salt.

• Cook till the meat is tender and liquid absorbed.

• Chop spinach finely and place into a separate saucepan with nutmeg, sugar, and yogurt.

• Cook and now add to liquidizer, blend into a puree.

• Combine it with the meat and heat it up, stirring to mix the two sauces well.

• Now add thick cream to it and reheat.

Mutton Kabab

Ingredients:

• 1kg Mutton

•4 Large chopped onions

• 1 tsp Turmeric powder

• 1 Cup grated coconut

• 4 tsp Kolhapuri masala

• 4 Garlic clove

• 1 Ginger

• 1 tbsp Garam masala

• Fresh coriander leaves

• 3 Fried lavangi chillies

• Salt to taste


How to make Mutton Kolhapuri:

• Grind garlic and ginger to make a paste.

• Heat the oil and fry chopped onions till it turns golden brown.

• Add ginger garlic paste and stir it for a while.

• Mix grated coconut, turmeric powder, garam masala, kolhapuri masala and fried
lavangi chillies.

• Add mutton and fry till it turns brown.

• Now add water and fried spices in mutton.

• Cook it till the mutton turns smooth.

• Adorn it by fresh coriander leaves.

• Serve it with rice.

Mutton Korma

Mutton cooked in a blend of spices and coconut gravy


Ingredients

500 GMS Or LB boneless mutton, cubed, cleaned & washed

6 pieces of Cloves

6 pieces of Green cardamom

A small stick of Cinnamon

A pinch of Nutmeg powder

1/2 tbsp. Cumin seeds

4 tbsp. of Oil

3 Bay leaves

1 cup finely chopped onions

1 tbsp. each of Garlic- Ginger paste

1/2 tsp. Turmeric powder

1/2 tsp. Red chili powder

1/2 cup of Poppy seed paste

1/2 cup of Coconut paste

1 tbsp. of roasted coriander powder

Salt according to taste


Serve with

Hot Chapatis


Method

1. Dry roast the cloves, cardamom, nutmeg powder, Cumin seeds and cinnamon stick and then grind to a fine paste.

2. Heat some oil in a pan and add bay leaves and chopped onions to it. Once the onion browns add the Ginger - Garlic Paste. Add in the boneless mutton and mix it thoroughly.

3. Mix the grounded masala paste with the mutton. Add turmeric powder, red chili powder and pour some water with it add in some salt and allow to boil.

4.Once the mutton is tender add in the poppy seeds paste along with the coconut paste along and roasted coriander powder. Boil it for another 15 minutes. Serve hot-garnished with coconut paste.

Mutton Masala

Ingredients:

• 1 kg Mutton (cubes)

• 2-3 tbsp Oil

• Salt to taste

• 4 Onions (chopped)

• 6 tsp Red Chilies

• 1 tbsp Ginger-Garlic paste

• 2 tsp Coriander Powder

• 1 pinch Fennel Seeds

• 4 bunches Spinach (chopped)

• 2 tsp Green Chilies (chopped)


How to make Mutton Palak Curry:

• Heat the oil in a pan; add fennel seeds and coriander to it. Now add onions and green chilies to it; fry till the former turns golden brown in color.

• Add ginger-garlic paste, red chilies and salt to the above; stir for a few seconds.

• Now thoroughly wash the mutton cubes. Add them to the above.

• Keep stirring until the mutton gets properly coated with the gravy.

• Cover the pan and allow the mutton to cook.

• Add finely chopped spinach to the mutton. Let it cook for 2 minutes and then, turn off the flame.

• Mutton Palak Curry is ready to serve. Garnish it with fresh coriander leaves.

Mutton Rezala

Ingredients:

• 1kg Mutton

• 500gm Curd

• 100gm Garlic Paste

• 50gm Onion Paste

• 50gm Ginger paste

• 5-6 Red Chilis

• 2 tsp White Pepper Powder

• 1 drop Kewra Essence

• 2 Bay Leaves (Tej Patta)

• 3-4 Cinnamon Sticks (Dalchini)

• 4 tbsp Oil

• Salt to taste


How to make Mutton Rezala:

• Wash mutton thoroughly. Smear it with salt and white pepper powder all over.

• Now, marinate the mutton in the mixture of curd and ginger paste.

• Keep it in the refrigerator for at least 30 minutes.

• Heat the oil in a heavy bottomed pan at low flame. Add bay leaves, cinnamon, red chilies, onion and garlic paste to the oil.

• Sauté the ingredients and then add the marinated mutton to them. Raise the flame to high.

• Stir the mutton until its water comes out. Turn the flame to low.

• Cover the pan with a lid and allow it to cook for 7-8 minutes or until the mutton gets soft.

• Add kewra essence, when the mutton is properly cooked.

• Mutton Rezala is ready to serve.

Mutton Ribs Soup

Ingredients:

• 750 gm Mutton ribs

• 2 Large onions, chopped

• 3 Cloves garlic, crushed

• 2 Green chilies, sliced

• 1 Heaped tsp grated fresh ginger

• 2 tsp Black peppercorns

• 3 tsp Coriander seeds

• 9 Cups of water

• 1 tbsp oil

• 4 Black cardamoms, lightly crushed

• 5 cm Stick of cinnamon

• 2-3 Cloves

• 2.5 cm Fresh ginger, grated

• 3 tbsp Mild curry powder or paste

• 2 Heaped tbsps white poppy seeds

• 1/2 Cup coconut milk

• Salt and pepper to taste

• Dry fried onions, spring onion, chopped, fresh coriander leaves for garnishing


How to make Mutton Ribs Soup:

• Chop mutton bones and place into a big saucepan with garlic, onion, chili, ginger, peppercorns and coriander.

• Cover it with water and bring it to a boil.

• Reduce the heat to low and simmer for about 3 hours.

• Skim off the froth as it rises.

• Now strain stock, reserving liquid and meat.

• Scrape meat from the bones and flake into smaller pieces, when cool.

• Heat oil in saucepan and saute cardamom, cloves, cinnamon and ginger for about one minute.

• Now add curry paste or powder and fry for about 4 minutes.

• Add ground poppy seeds, reserved stock, coconut milk, salt and pepper.

• Add meat and bring it to a boil for about 20 minutes.

• Garnish Sup Kambing with fried onions, coriander leaves and spring onion.

Mutton Roast

Mutton cooked with curd and spices - A rare preparation


Ingredients

1/2 kg Meat

1 cup curd

1/2 cup Oil


For grinding:

2 tsp. chili powder

1/2 tsp. black pepper.8 cloves

1 tsp.ginger paste

1 tsp. coriander powder


Method

1.Clean and cut the meat into small pieces for curry.

2.Grind all the ingredients listed under grinding into a smooth paste with little water if necessary.

3.Now apply the ground paste to the meat pieces along with the curd and keep it aside for 4 to 5 hrs to marinate.

4.Grease a baking tray, put the meat pieces in it and pour the melted Ghee(clarified butter) over it.

5.Bake the mutton pieces in a pre-heated oven for 1 hr till done.

6.Bake it at 200 Degree C for 60 min.

Mutton Samosa

Ingredients for Mutton Samosa

For Stuffing

Mutton mince - 1/4 Kg

Onion (Piyaz) - 1 no's chopped

Tomato (Tamatar) - 2 no's chopped

Green chillies (Hari Mirch) - 2 no's chopped

Ginger (Adrak) - 1 inch piece chopped

Turmeric powder (Haldi) - 1 teaspoon

Garam masala - 1 teaspoon

Oil - 2 tablespoon

Salt to taste For dough

All Purpose Flour (Maida) - 3 cup

Salt to taste

Unsalted Butter - 2 tablespoon

Cumin seeds (Jeera) - 1 teaspoon

Oil for frying



Method for Mutton Samosa

Heat oil in a pan and fry onions till golden brown.

Add tomatoes, green chillies, ginger, chilli powder, garam masala and turmeric powder and fry for two minutes.

Add the mince mutton and fry for 5 minutes, add 1/2 cup water and bring it to boil . Reduce the heat, add salt and simmer cook till meat is dry.

Sieve flour and salt, butter and cumin seeds and rub into the flour,then add little water and knead into a fairly stiff dough.

Shape into 12 balls and roll into thin rounds, cut into half and roll into a cone pressing the ends together.

Fill cone with the stuffing and seal end and deep fry in hot oil untill brown and crisp.

Enjoy crispy and hot mutton samosa with mint chutney or tomato ketchup.

Mutton Sukka

Ingredients:

Mutton- 1/4 kg

Onion- 1

Tomato- 2

Garlic- 2-3

Ginger paste- ¼ tspn

Chili powder- 1½ tspn

Coriander powder- ¼ tspn

Turmeric powder- a pinch

Cinnamon- 1 inch stick

Cloves- 3

Cardamom- 2

Curry leaves- few

Black pepper- 1 tspn

Sauf- 1 tspn

Cumin seeds- ½ tspn

Salt and Oil- as required


Recipe:

* Cook Mutton, Onion, Tomato, Garlic, Ginger paste, Chili powder, Turmeric powder, Coriander powder and Salt. (If you cook in a pressure cooker, Mutton will be done in 4 to 5 whistles).

* Make sure that mutton is well cooked.

* Heat a pan and roast Cinnamon, Cloves, Cardamom, Sauf, Black pepper, Cumin seeds without Oil till it gets little brown.

* Grind the fried items.

* Heat Oil in a pan.

* Add Curry leaves, cooked Mutton (in step1) along with water you used to cook mutton and the grounded items.

* Fry till the water evaporates

* Again fry for 4-5 minutes and sever hot.

Mutton Zafrani

Delicious Mutton preparation marinated in the mixture of curd & spices


Ingredients

500 GMS pieces of mutton

1 cup yogurt

1/2 cup butter

1 tsp. each of crushed garlic and ginger

1 tbsp. each of chopped green chilies and coriander leaves

1 1/2 tsp. each of salt and chilly pdr.

1/2 tsp. Jeera

1 small piece of cinnamon

4-5 green cardamoms

1/4 tsp. Mace

1/4 tsp. Saffron


Roast and grind the following :

1 1/2" piece of dry coconut

1 tsp. poppy seeds

A few cashew nuts for garnishing

4-5 whole small onions


Method

1.In a bowl mix yogurt with garlic, ginger ,coriander leaves, green chilies, haldi (turmeric) powder. chili powder. and salt.

2.Mix in the mutton pieces and leave to marinate for 1/2 hour.

3.In a cooker melt butter, fry onion to golden brown color. Remove and keep aside.

4.Add the mutton and yogurt mixture to it . Cook under pressure for 8-10 minutes.

5.Remove pressure and add the ground cumin seeds, cinnamon, mace and cardamom.

6.Fry for a minute, then add the roasted and ground masala.

7.Fry over medium heat till the oil separates and the masala gets a brownish color.

8.Add saffron and fried onions. Cook further for 5-7 minutes.

Sag Ghost

Lamb and spinach cooked
with green coriander and fragrant herbs

Ingredients

500 GMS washed and chopped Spinach

500 GMS cubed lamb

1 chopped onion

3 chopped green chilies

1 tsp. Mustard Seeds

2 crushed Garlic cloves

2 tsp. crushed Cardamom seeds

1 tsp. Grounded Coriander

1 tsp. chopped ginger

1 tsp. Sugar

1 tsp. Turmeric powder

Salt according to taste

5 tsp. black pepper

3 tbsp. Yogurt

4 tbsp. ghee (clarified butter)


Method

1.Fry the mustard seeds until it begins to pop.

2.Stir in the garlic, cardamom, coriander and ginger and fry for one minute, stirring constantly.

3.Add the lamb cubes and fry until they are evenly browned.

4.Stir in the onion, chilies and sugar and fry until the onion is golden brown. Now add in the turmeric and spinach and cook for three minutes.

5.Finally add the remaining ingredients and reduce the heat to low.

6.Cover and simmer for one hour or until the meat is cooked through and tender and stir well.

7.Preheat the oven to 150 C (300 F). Put the casserole into the oven and cook for 20 minutes.

Shahi Mutton

Ingredients:

1 1/2 lbs. of Mutton (Lamb or Goat)

3 medium Onions (thinly sliced)

1 oz. of Almonds (Baadaam)

4 cloves of Garlic (Lasan)

1 oz. of Coriander Seeds (Dhania)

1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste)

1/2 tsp. of Garam Masala (whole mixture)

Salt (to taste)

1 pinch of Saffron (Zafran)

3/4 cups of Plain Yogurt

3/4 cup of Cream

1/2 cup of Cooking Oil


Method:

Wash the mutton well, dry and set aside.

Blend the coriander seeds, 1 onion, almonds and garlic together.

Marinade the mutton in this mixture for about 2 hours.

Heat the oil and fry the remaining onions and set aside.

Add the mutton to the oil and fry until the liquid dries up.

Add 3/4 cups of hot water and simmer until the meat is almost done or (3/4 cooked) OR
pressure cook at 15 psi for 20 minutes.

Reduce the pressure.

Add salt and pepper.

Uncover and dry the liquid.

Add the beaten yogurt and fry until the oil separates.

Add the fried grounded onion.

Beat the cream for about 5 minutes or until it is to a thick consistency.

Add the soaked or ground saffron.

Mix it with the cooked mutton.

Add the garam masala and bake at 250 degrees F for 1/2 hour.

Serve garnished with chopped coriander leaves.

Chicken Florentine Casserole Recipe

Ingredients

* 2 (13.5 oz) cans spinach, drained

* 4 skinless, boneless chicken breast halves

* 4 oz fresh mushrooms, sliced

* 1/4 c butter

* 1 tbsp lemon juice

* 1 tbsp Italian seasoning

* 1 (10.75 oz) can condensed cream of mushroom soup

* 2 c shredded mozzarella cheese

* 2/3 c bacon bits

* 3 tsps minced garlic

* 1/2 c half-and-half

* 1/2 c grated Parmesan cheese

Directions

* Step #1 Preheat oven to 350 degrees F (175 degrees C).

* Step #2 Place the chicken breast halves on a baking sheet; bake 20 to 30 mins, until no longer pink & juices run clear.

* Step #3 Remove from heat, & set aside.

* Step #4 Increase the oven temperature to 400F degrees F (200 degrees C).

* Step #5 Melt the butter in a medium saucepan over med-heat/flame.

* Step #6 Stirring constantly, cream of mushroom soup, Italian seasoning, lemon juice, mix in the garlic, half-and-half, & Parmesan cheese.

* Step #7 Arrange the spinach over the bottom of a 9x9 inch baking dish.

* Step #8 Cover the spinach with the mushrooms.

* Step #9 Pour half the mixture from the saucepan over the mushrooms.

* Step #10 Arrange chicken breasts in the dish, & cover with the remaining sauce mixture.

* Step #11 Sprinkle top with bacon bits, & top this with mozzarella cheese.

* Step #12 Bake 20 to 25 mins in the 400F degrees F (200 degrees C) oven, until bubbly & lightly browned.

* Step #13 Enjoy the Chicken Florentine Casserole recipe

Chinese Chilli Chicken

Ingredients

500 -600 gms Boneless Chicken

2 tbsp Soya Sauce

1 Egg

2 tbsp Corn Flour/Corn Starch

5-6 Chopped Green Chilies

2 Green Onion Chopped

1 tsp Garlic Paste

Salt to taste

1/2 tsp White Pepper Powder

1 tsp Sugar

A pinch of ajinomoto

2 cups chicken Broth/ Water

1 tbsp Oil

Oil to fry


Preparation:

* Cut the boneless chicken pieces into1 " cubes.

* Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.

* Heat oil and deep fry the marinated chicken pieces till golden brown.

* Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.

* Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.

* Add fried chicken pieces to it and cook for few minutes.

* Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.

* Cook for 2-3 minutes.

* Serve chinese chili chicken hot garnished with chopped green onion tops.

* Chinese chili chicken goes well with steamed / boiled rice.

Whole wheat flour pancakes with bananas

Recipe type: cake

Number of serving: 8

Preparation time: 30 Minute(s)

Cook time: 5 Minute(s)

Difficulty: Easy

Ingredients:

1 cup 100% Whole wheat flour, 1/2 cup all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1/4 teaspoon salt, 2 tablespoon sugar (adjust according to taste), 1 & 1/2 cups milk approx (adjust according to need), 2 tsp Vanilla essence, 2 tsp oil, 1 egg, 1 tbsp butter, 1 sliced banana.

Preparation:

Take a bowl and mix together the wheat flour, all purpose flour, baking powder, baking soda, salt and sugar. Add the egg, oil, vanilla essence, milk and butter. Mix till smooth preferably with a hand mixer. Now add the chopped bananas. Take care that the batter is not too runny. Heat a frying pan over medium high heat and grease it lightly. Pour the batter onto the pan, using about 1/4 cup for each pancake. Cook on both sides and serve hot with maple syrup or the sugar free syrup - your choice :)

Upside-down pineapple coconut cake

 Laden with coconut and star anise, this cake has the aromas of an island-resort holiday.Preparation Time
25 - 30 minutes Cooking Time 35 minutes Ingredients (serves 8)     * 1/2 small pineapple (base half only)     * Melted butter, to grease     * 100g (1/2 cup) caster sugar     * 5 whole star anise     * 40g butter, coarsely chopped     * 100g butter, extra, at room temperature     * 100g (1/2 cup) caster sugar, extra     * 2 eggs     * 125g self-raising flour, sifted     * 125ml (1/2 cup) Ayam's light coconut milk     * 65g (3/4 cup) desiccated coconut     * Vanilla ice-cream, to serve (optional) Add above ingredients to your shopping list Method    1.       Use a sharp knife to trim the base of the pineapple half so it sits flat on the work surface. Cut down the length of pineapple, close to the skin, being careful not to remove too much flesh. To remove the "eyes", hold the pineapple in one hand and cut 1cm-deep wedges around the flesh, following the diagonal line of the eyes.    2.       Brush the base and sides of a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base with non-stick baking paper. Cut the pineapple into 5 thin slices. Core and cut each slice in half. Arrange about 6 of the slices around the edge of the cake pan, overlapping slightly. Cut remaining slices into pieces and use to fill the gaps.    3.       Preheat oven to 180°C. Heat the sugar and star anise in a small saucepan over medium heat, stirring occasionally with a wooden spoon, until the sugar melts and is golden. Remove from heat and stir in the butter. Quickly pour the caramel over the pineapple and spread to evenly coat. Arrange the star anise around the pineapple before the caramel starts to set.    4.       Use an electric beater to beat the extra butter and extra sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Add a large spoonful of the flour and fold until just combined. Add the coconut milk, coconut and remaining flour, and fold until well combined.    5.       Pour the mixture into the prepared pan and smooth the surface. Bake in oven for 25-30 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before turning onto a serving plate (if any star anise or pineapple pieces fall off the cake, arrange them over the top). Slice and serve with ice-cream, if desired.
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Chicken and leek casserole

A hearty casserole is just what you need to warm up on a cold Tuesday night and this one's a real winner!

Ingredients (serves 4)

* 1/4 cup plain flour
* 8 chicken thigh fillets, trimmed, halved crossways
* 1 tablespoon butter
* 1 tablespoon olive oil
* 1 leek, halved, washed, sliced
* 4 rashers bacon, rind removed, chopped
* 2 garlic cloves, crushed
* 3 cups chicken stock
* 1/2 cup white wine
* 100g button mushrooms, sliced
* 100g green beans, trimmed, halved
* 1 cup couscous

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Method

1.
Preheat oven to 180°C. Place flour in a large plastic bag and season with salt and pepper. Add chicken and shake to coat. Remove chicken from bag, shaking off any excess flour.
2.
Heat butter and oil in a heavy-based saucepan over medium heat. Cook chicken, in batches, for 3 to 4 minutes each side or until golden. Remove to a plate.
3.
Add leek, bacon and garlic to pan. Cook, stirring occasionally, for 3 to 4 minutes or until leek is tender. Add 2 cups stock, wine and mushrooms. Bring to the boil. Remove from heat. Transfer mixture to an ovenproof dish. Add chicken. Cover and bake for 35 minutes. Remove cover and add beans. Cover and cook for a further 10 minutes or until chicken is cooked through.
4.

Pour remaining 1 cup stock into a saucepan over medium heat and bring to the boil. Place couscous in a heatproof bowl. Pour stock over couscous and stir to combine. Cover and stand for 4 to 5 minutes or until stock is absorbed. Stir gently with a fork to separate grains.
5.
Spoon couscous into bowls. Spoon over chicken casserole and serve.

Notes

With autumn upon us at Taste.com.au, we're turning to autumn recipes, savoury pie recipes and curry recipes.

Healthy chicken & vegetable sausage rolls

FOR CHICKEN FILLET MARINATION:

*
A boneless skinless thin chicken breast
*
½ tspn mustard powder
*
2 tbspns vinegar
*
1 tbspns Chinese chilli sauce
*
Salt to taste
*
A pinch of red chilli powder
*
1 tspn soy sauce

FOR FRYING DIP:

*
4 tbspns all purpose Flour
*
½ tspn baking powder
*
1 tspn corn Flour
*
½ tspn chicken powder
*
Some water
*
Some oil For deep Frying

FOR BURGER:
* A bun
*
1 tbspns mayonnaise
*
A salad leaf
*
Some sliced lettuce
*
1 cheese slice
*
2 tspn white sauce
*
1 tspn mustard sauce

Procedure:

-Marinade chicken breast in all of the ingrediends mentioned above For an hour.
-Separately mix all the ingredients given in batter (Frying dip).
-Heat oil in a wok to Fry this Fillet.
-Now dip the chicken breast in this batter and Fry until golden brown and well cooked.
-In a separate bowl, mix mayonnaise sauce, white sauce, mustard sauce and lettuce.
-Divide bun into two pieces and heat them a little.
-Place the Fried Fillet on one side of the bun and then place a salad leaf, a cheese slice and lettuce mixture, and then cover it with the other side of the bun.
-Tasty zinger burger is ready to be served.
Outcome:
Serve it with French Fries.
zinger-burger12
Tips:
-Place battered chicken breast in hot oil and then immediately reduce the temperature.
Servings:
This will serve one person

Zinger Burger

Experience the real taste of your Favourite restaurant’s Zinger Burger at home, same crunch,
same taste and same zinger …

Ingredients:

FOR CHICKEN FILLET MARINATION:

*
A boneless skinless thin chicken breast
*
½ tspn mustard powder
*
2 tbspns vinegar
*
1 tbspns Chinese chilli sauce
*
Salt to taste
*
A pinch of red chilli powder
*
1 tspn soy sauce

FOR FRYING DIP:

*
4 tbspns all purpose Flour
*
½ tspn baking powder
*
1 tspn corn Flour
*
½ tspn chicken powder
*
Some water
*
Some oil For deep Frying

FOR BURGER:

*
A bun
*
1 tbspns mayonnaise
*
A salad leaf
*
Some sliced lettuce
*
1 cheese slice
*
2 tspn white sauce
*
1 tspn mustard sauce

Procedure:

-Marinade chicken breast in all of the ingrediends mentioned above For an hour.

-Separately mix all the ingredients given in batter (Frying dip).

-Heat oil in a wok to Fry this Fillet.

-Now dip the chicken breast in this batter and Fry until golden brown and well cooked.

-In a separate bowl, mix mayonnaise sauce, white sauce, mustard sauce and lettuce.

-Divide bun into two pieces and heat them a little.

-Place the Fried Fillet on one side of the bun and then place a salad leaf, a cheese slice and lettuce mixture, and then cover it with the other side of the bun.

-Tasty zinger burger is ready to be served.

Outcome:

Serve it with French Fries.

zinger-burger12

Tips:

-Place battered chicken breast in hot oil and then immediately reduce the temperature.

Servings:

This will serve one person