Pineapple Wine

Ingredients

Whole pineapple: 2 kg

Sugar: 2 kg
Water: 20 cups
Yeast: 1 tsp
Orange squeeze: 1 cup

Method

Thoroughly clean the pineapple with its outer skin and chop the whole with skin, inner core and flesh. Add 20 cups of water, boil, and keep aside. When the water is lukewarm, add yeast and sugar to it. When it is cool, add orange squeeze and stir well. Pour into a jar, tightly seal it, and keep it for 22 days. 

Strain the juice, do not squeeze the skin and other solid remains. Pour the strained juice into another jar (the same jar can be used, but it should be cleaned and dried well before pouring the juice). Seal the jar again and keep it for another 22 days, at the end of which pour the wine into bottles or other suitable containers. Serve cold.

(Source: 29 July 2006 Metro Plus Saturday The Hindu)

andhra chilli chicken

marinate half a kilo of chicken with the following for about 45 minutes:

7-10 slit green chillies
1 tablespoon of ginger garlic paste
1 tablespoon of coriander powder
1 teaspoon of cooking oil/ghee
salt to taste
1/2 teaspoon of turmeric powder
a pinch of asafoetida powder

finely mince 1 big onion
dry roast a few curry leaves till dry

heat cooking oil in a kadai, add the onion and fry till light brown. add the marinated chicken and stir fry till it starts turning brown. reduce flame and let it cook. when almost done add 1/2 teaspoon of chicken/garam masala, a pinch of fenugreek powder, 1/2 teaspoon of jeera powder and cook the chicken till its done. squeeze the juice of 1 lemon and add the curry leaves, stir and turn off the heat.

chicken stroganoff

boil 150 g of boneless chicken (cut into 1 inch pieces) in a saucepan till almost done, separate chicken pieces and stock and keep aside.

finely chop one big onion and 5 garlic pods.
cut 100 g of small mushrooms into halves.
chop 5 long green chillies.
dice one medium carrot.
chop parsley to garnish.

heat one tablespoon of olive oil in a thick bottomed kadai. saute the onions and garlic till light brown. add the mushrooms and saute for a minute on high heat. add the chicken and cook till brown. add salt to taste and one teaspoon of fresh ground pepper. stir and add one teaspoon of Worcestershire sauce and let it cook for a minute.

add the chopped green chillies and chicken stock and stir till it boils. add the diced carrot, cover and cook on low flame till done. (add cornflour in water for a thicker consistency). add 200 ml of cream and stir continuously till the first bubble appears, switch off the heat and add the parsley. add more fresh ground pepper if desired.

serve with rice or noodles.

spicy chicken dry

marinate half a kilo of chicken with the following for about 45 minutes:

5 slit green chillies
5 slit dried red chillies
salt to taste
a pinch of turmeric
a pinch of asafoetida powder
one table spoon of coriander powder
one table spoon of tamarind paste
one table spoon of olive oil
one table spoon of chicken/garam masala

heat the required amount of cooking oil in a kadai, add quarter cup of finely chopped garlic and a medium sized onion and fry till light brown... add the marinated chicken (which may be precooked) and fry till brown... add one finely copped medium sized tomato, a quarter cup of methi and coriander leaves, a few curry leaves, adjust salt and masala, add half a teaspoon of sugar ... mix well and cook the chicken till well done (add a little water if required) on a low flame stirring occasionally.