Monday, 29 June 2015

CHICKEN CHILLI / CHILLI CHICKEN



CHICKEN CHILLI / CHILLI CHICKEN

INGREDIENTS

MARINATION

Chicken breast cut in bite sized cubes
125 gms
Ginger garlic coarse paste
1 tbsp
Soya sauce
1 – 1 ½ tbsp
Salt
T.T.
Pepper pdr
½ tsp
Cornflour
1 tbsp
Maida / refined flour
½ cup
Oil
For deep frying
STIR FRY

Onion cut in quarters separated
1 no
Red bell pepper cut in quarters
¼ no
Yellow bell pepper cut in quarters
¼ no
Green bell pepper / capsicum cut in quarters
¼ no
Green chillies slit in the centre lengthwise
4 nos
Soya sauce
3 – 4 tbsp
White vinegar
2 tbsp
Salt
T.T.
Pepper pdr
½ tsp
Ginger garlic coarse paste
1 tbsp
Cornflour
½ tbsp
Water
¼  cup
Spring onion greens cut in 1 inch pieces
3 – 4 tbsp
Spring onion greens finely shredded
1 – 2 tbsp
Sesame seeds for garnish
1 tsp


METHOD:



1.       To the chicken add the ginger garlic paste, soya sauce, salt, pepper pdr and mix to coat well.


2.       Add in the cornflour to it and toss. Keep in refrigerator for 1 hour.


3.       Remove the chicken, roll and coat individual pieces in maida coating each well.



4.       Deep fry them in small batches till they are well browned.


5.       Remove and drain on to absorbent paper.

6.       In a separate pan take 1 tbsp oil.



7.       When it is hot add the ginger garlic paste and spring onion greens cut in 1 inch pieces.



8.       Stir a little and add the quarters of onion, capsicum / bell pepper and green chillies.


9.       Stir fry on a high flame till the edges of the onions starts to caramelize.


10.   Add in the soya sauce, vinegar, pepper pdr and salt. Mix and toss. Add the chicken.


11.   Dissolve the cornflour in water and pour it into the pan.


12.   Mix and toss, it should just coat.


13.   Preferably there should be no sauce but a glaze over the chicken and veggies.

14.   Sprinkle on top with shredded spring onion and sesame seeds. Serve immediately.






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Sunday, 21 June 2015

GENERAL TSO'S CHICKEN




GENERAL TSO’S CHICKEN

INGREDIENTS

MARINATION

Chicken breast cut in bite sized cubes
125 gms
Ginger garlic coarse paste
1 tbsp
Soya sauce
1 – 1 ½ tbsp
Egg beaten (op)
1 no
Salt
T.T.
Pepper pdr
½ tsp
Cornflour
1 tbsp
Maida / refined flour
½ cup
Oil
For deep frying
SAUCE

Spring onion stem
2 – 3 tbsp
Dry red chillies
4 – 5 nos
Soya sauce
3 – 4 tbsp
Sesame oil (op)
1 tsp
Oyster sauce (op)
½ tsp
White vinegar
2 tbsp
Salt
T.T.
Sugar
1 tbsp
Pepper pdr
½ tsp
Ginger garlic coarse paste
1 tbsp
Cornflour
1 – 1 ½ tbsp
Water
½ cup
Spring onion greens finely shredded
1 – 2 tbsp
Sesame seeds for garnish
1 tsp


METHOD:

1.       From the sauce ingredients mix together soya sauce, vinegar, sesame oil, oyster sauce, salt, sugar, pepper pdr, ginger garlic paste, cornflour and water.


2.       Mix to make a smooth lump free slurry. Keep till further use.



3.       In a separate bowl, to the chicken add the ginger garlic paste, soya sauce, salt, pepper pdr and mix to coat well. Add the egg here if you are using it.


4.       Add in the cornflour to it and toss. Keep in refrigerator for 1 hour.


5.       Remove the chicken, roll and coat individual pieces in maida coating each well.


6.       Deep fry them in small batches till they are well browned.



7.       Remove and drain on to absorbent paper.

8.       In a separate pan take 1 tbsp oil.


9.       When it is hot add the spring onion shoots and red chillies.


10.   Stir them for a few seconds and pour the prepared slurry.


11.   When it boils it will start to thicken.


12.   At this point add the chicken. Mix and coat.


13.   The sauce should be just coating.

14.   Sprinkle spring onion greens and sesame seeds on top. Serve immediately along with Fried Rice or Noodles.





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Thursday, 18 June 2015

RUSSIAN PATTICE


The name Russian Pattice has nothing to do with Russia. I have no idea how this name was coined but it turns out to be a  Parsi delicacy. The first time that I had them, they were so delicious that they left a constant craving for more. So here are those silky smooth cheesy patties .... Russian Pattice ....


RUSSIAN PATTICE

INGREDIENTS

Potatoes boiled and mashed
3 - 4 large
Chicken breast
250 gms
Ginger garlic paste (op)
1 tsp
Green chillies finely chopped
3 – 4 nos
Processed cheese grated
4 cubes
Salt                      
T.T.
Pepper pdr
T.T.
Butter
1 tbsp
Coriander leaves finely chopped
2 tbsp
Egg beaten
2 nos
Rawa / semolina
¼ - ½ cup approx
Oil
For deep frying

METHOD:

1.       Make gashes on the chicken and rub it with the ginger garlic paste.

2.       Boil the chicken till just cooked but still tender and juicy.

3.       To retain the flavour of the ginger garlic paste usually I pressure cook the chicken without adding any excessive moisture to it. Allow the chicken to cook in its own juices.

4.       Remove and allow to cool.  Finely shred the chicken.


5.       Mix together all the remaining ingredients except the egg, rawa and oil. Mix and mash well.

6.       You can use a mix of processed cheese and mozzarella if you like. Just reduce and adjust the quantity of processed cheese accordingly.



7.       Shape them into patties. Allow them to cool in the refrigerator for 2 – 3 hours. They will firm up a little and retain better shape.

8.       Beat the eggs together. Season them with salt and pepper.

9.       Heat oil till smoking hot, reduce flame.


10.   Roll the patties in the rawa first to coat well, then dip them in the egg. Coat them well.



11.   Deep fry the patties till golden brown on both sides.


12.   They will be soft outside and creamy cheesy inside.



13.   I like serving them with ketchup and mustard.




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