Curry recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Monday 10 November 2014

Curry Chicken Indian Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curry Chicken Indian Recipe Biography

Source link(Google.com.pk)

About This Recipe
Yield:   Serves 4
Active time:   45 minutes
Total time:   45 minutes


Ingredients

    Raghavan's Blend
    2 tablespoons coriander seeds
    1 tablespoon cumin seeds
    2 teaspoons black or yellow mustard seeds
    1 teaspoon black peppercorns
    1/2 teaspoon whole cloves
    12 to 15 dried red cayenne chiles (like chiles de arbol), stems discarded
    1 teaspoon ground turmeric

    Curry
    2 tablespoons canola oil
    1 small onion, coarsely chopped
    4 medium-size cloves garlic, coarsely chopped
    4 pieces fresh ginger (each about the size and thickness of a 25-cent coin; no need to peel the skin), coarsely chopped
    2 teaspoons Raghavan’s Blend (above) or store-bought Madras curry powder
    1/2 cup canned diced tomatoes with their juices
    1/2 cup half-and-half
    1 1/2 pounds skinless, boneless chicken breasts, cut into 2-inch cubes
    1 teaspoon coarse kosher or sea salt
    2 tablespoons finely chopped fresh cilantro leaves and tender stems

Procedures

    1

    To make the spice blend: Place the coriander, cumin, mustard seeds, peppercorns, cloves, and chiles in a spice grinder (you can also use a coffee grinder) and grind them to the consistency of finely ground black pepper. Stir in the turmeric, which will yellow the spice blend with its characteristic sunny bright disposition. Store the spice blend in a tightly sealed container, away from excess light, heat, and humidity, for up to 3 months.

    2

    To make the curry: Heat the oil in a large skillet over medium-high heat. Once the oil appears to shimmer, add the onion, garlic, and ginger and stir-fry until the onion is light caramel brown around the edges, 4 to 5 minutes.

    3

    Sprinkle the spice blend into the skillet and stir to mix. Let the spices roast in the onion medley until the aromas dramatically change, 10 seconds. Pour in the tomatoes and stir once or twice. Lower the heat and simmer the chunky sauce, uncovered, stirring occasionally, until the tomato pieces soften, the excess moisture evaporates, and some of the oils in the spices start to dot the edge of the sauce, 5 to 7 minutes.

    4

    Pour the half-and-half into the skillet and scrape the bottom once or twice to release any bits of onion, garlic, and ginger, effectively deglazing the skillet and releasing those flavors back into the sauce. Transfer the chunky curry to a blender. Holding the lid down, puree the curry until it is slightly curdled looking but smooth, and saffron orange-hued.

    5

    Return the sauce to the skillet and stir in the chicken and salt. Simmer the curry, covered, over medium-low heat, stirring occasionally, until the chicken, when cut with a fork or knife, is cooked through, no longer pinkish-red, and its juices run clear, 12 to 15 minutes.

    6

    Sprinkle the cilantro on top of the chicken curry and serve

Curry Chicken Indian Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curry Chicken Indian Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curry Chicken Indian Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curry Chicken Indian Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Mild Curry Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Mild Curry Recipe Biography

Source link(Google.com.pk)

Preparation Time: 20 minutes Cook Time: 120 minutes
Ingredients / serves 6

    1 kg chuck or boneless shin/gravy beef
    1 large onion, chopped
    2 cloves garlic, crushed
    2 tbsp mild curry powder
    2½ cups beef stock
    400 ml can coconut milk
    2 tbsp brown sugar
    steamed rice, Indian breads or pappadums

Method

1.
    Preheat oven to 180°C. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, add 2 about tbsp oil, and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in casserole dish.
2.
    Reduce heat in the pan, add a little oil, add onion and garlic, cook for 1–2 minutes, and stir occasionally.
3.
    Sprinkle in curry powder and stir until the onion is coated. Gradually pour in stock, stirring well. Add the coconut milk and brown sugar, stirring until mixture boils. Add to the casserole dish, stir to combine. Cover the casserole dish, place in oven, and cook until the beef is very tender. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered.
    Serve with steamed rice, Indian breads or pappadums.
    Cooktop method: Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally; add water if needed during the cooking time to keep ingredients well covered.

Essential Tips

    Don’t rush the initial stage of browning the meat. This will make your casserole rich in colour and flavour. Brown the meat in small batches over a medium-high heat.
    Simmer the casserole gently and taste it to see if it’s ready. Stir occasionally and adjust the heat as it cooks if needed. When it’s done the meat should be tender enough to fall apart easily with a fork.
    Best beef cuts for or casseroling: Chuck or Boneless shin/Gravy beef (these cuts take 2-2½ hours to cook). Topside, Round and Blade take 1-1½ hours to cook

Mild Curry Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Mild Curry Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Mild Curry Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curried Chicken Soup Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curried Chicken Soup Recipe Biography

Source link(Google.com.pk)

Total Time:
1 hr 15 min
Prep:
20 min
Cook:
55 min

Yield:
4 servings

Level:
Easy

Ingredients

1 bone-in chicken breast (about 1 1/2 pounds), halved
2 medium carrots, sliced diagonally into 2-inch pieces
1 bay leaf
Kosher salt
6 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 large onion, very thinly sliced
1 teaspoon sugar
1 1/2 teaspoons Madras curry powder
1/3 cup jasmine rice
3 tablespoons finely chopped fresh mint
3 tablespoons chopped fresh dill
1 lemon, cut into wedges

Directions

Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.

Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.

Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.

Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.

Per serving: Calories 390; Fat 11 g (Sat. 5 g; Mono. 1.6 g; Poly. 1.3 g); Cholesterol 130 mg; Sodium 740 mg; Carbohydrate 18 g; Fiber 2 g; Protein 55 g

Curried Chicken Soup Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curried Chicken Soup Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curried Chicken Soup Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curried Chicken Soup Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curry Recipes Online Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curry Recipes Online Biography

Source link(Google.com.pk)

Ingredients for Chicken Marinade
500gm
boneless chicken breast, cut into cubes
(this recipe can also be made using one whole skinless chicken (cut into 10 pieces) in place of the boneless chunks)
1/4 tsp.
salt
1/4 tsp.
ginger paste
1/4 tsp.
garlic paste
1/4 tsp.
turmeric powder
1/2 tsp.
chilli powder
1 tsp.
pickle oil/achaar oil
(if you have a jar of mango pickle at home, otherwise use regular oil)
Other Ingredients
2
onions, chopped
4 tbsp.
oil
1 tbsp.
tomato paste/puree
4
fresh tomatoes, chopped or grated
1 tsp.
freshly grated ginger
1/2 tsp.
garlic paste
2 tbsp.
fresh yoghurt
1 tsp.
salt
(or to taste)
1/2 tsp.
red chilli powder
1/4 tsp.
turmeric powder
2-3
green chillies, slit
1/2 tsp.
mustard seeds
1 tsp.
whole cumin seeds
1 tsp.
coriander seeds
1/2 tsp.
fennel seeds
1/2 tsp.
split fenugreek seeds
10
curry leaves/limro, chopped
juice of 1/2 a lemon/lime
1 heaped tbsp.
pickle/achaar
(if you have a jar of mango pickle at home, otherwise omit)
Instructions

Marinate the chicken cubes in the chicken marinade ingredients for at least 30 minutes or up to overnight.

Mix the cumin, coriander, fennel and split fenugreek seeds, roast them in a dry pan for a minute or two until they are aromatic, then crush them to a rough powder.

Drizzle some of the oil in a pan, when hot fry the chicken pieces in batches over high heat just to seal the chicken and keep it moist. Do not be tempted to over crowd the pan as that will drop the temperature of the oil and the chicken will release a lot of moisture. Keep the heat high and stir fry the chicken in two batches for about 3 minutes per batch, then remove the cubes into a bowl, cover and set aside. Bear in mind that the chicken will be cooked further in the gravy.

In the same pan, add the rest of the oil then add the mustard seeds. When they begin to splutter, add the chopped limro/curry leaves followed by the chopped onions. Fry on medium heat until the onions are golden. Then add the ginger and garlic pastes. Stir them in for a few seconds, then add the tomatoes and tomato paste, crushed roasted spices, salt and red chilli powder. Cook until the tomatoes are thick and oil begins to get released from the sides. Then whip the yoghurt and add it in, give it a mix to combine.

Add the chicken pieces and the slit green chillies, give them a stir then cover and turn down the heat. Simmer for about 15 minutes on low heat or until the chicken pieces are tender and cooked. Squeeze in the lemon juice and add in the tablespoon of achaar (if you have it). This will enhance the flavour of the chicken even further but you can leave it out if you do not have pickle. Stir and taste, adjust seasoning if needed. Turn off the heat and allow the dish to sit for about 15 minutes before serving to ensure all the flavours are infused into the chicken. Serve with rice or parathas/chapatis.

Enjoy! :)

Curry Recipes Online Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curry Recipes Online Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curry Recipes Online Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curry Recipes Online Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curry Recipes Online Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Eggs Curry Sauce Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Eggs Curry Sauce Recipe Biography

Source link(Google.com.pk)

Ingredients

Rice & Eggs

    1 cup long grain rice
    1 tablespoon unsalted butter
    1/4 teaspoon salt
    2 cups chicken broth, heated
    8 hard large boiled eggs, halved lengthwise

Curry Sauce

    4 tablespoons unsalted butter
    1/2 cup minced onion
    1/4 cup all-purpose flour
    2 tablespoons curry powder
    2 cups milk, scalded
    2 teaspoons orange marmalade
    1/8 teaspoon cayenne, or to taste
    1 cup grated Gruyere or favorite Swiss cheese
    Parsley for garnish

    In a small ovenproof saucepan melt 1 tablespoon butter over moderate heat, add the rice and cook it, stirring for 30 seconds.
    Add the heeated broth and bring the liquid to a boil. Bake the rice, covered, in a preheated 350 degree F oven for 20 -25 minutes, or until it is tender and fluffy. Divide the rice among 8 buttered 1-cup gratin/ramekins or a buttered 9x13" casserole pan.
    In a saucepan cook the onion in the remaining 4 tablespoons butter over moderate heat, stirring for 2 minutes.
    Add the flour and cook the roux, stirring, for 3 minutes. Remove the pan from the heat and whisk in the curry powder and the scalded milk.
    Simmer the mixture for 5 minutes, whisking all the time, then in goes the marmalade, the cayenne and the salt & pepper to taste.
    Put 2 egg halves in each gratin/ramekin or line them, cut-side up, side-by-side in a casserole dish. Spoon the sauce over them (if making ahead, cover and refrigerate but bfore serving, bake for 10 minutes in a 350F oven).
    Sprinkle with grated cheese. Put the dishes under a pre-heated broiler about 6" from the heat for 45 seconds to 1 minute, or until the cheese is bubbly and golden.
    Garnish with parsley and serve.
    For full-proof hard-boiled eggs: Bring eggs that have been covered with cold water to a boil. Shut off the heat, cover the eggs and set the timer for 13 minutes. Drain and shake the pan vigorously until all the egg shells are cracked. Cover with cold water and let sit until they are easy to handle. Peel and refrigerate until using. They will slice better if cold. Use a knife sprayed with release agent to cut them without tearing up the yolks.

Eggs Curry Sauce Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Eggs Curry Sauce Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Eggs Curry Sauce Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Eggs Curry Sauce Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Eggs Curry Sauce Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics