chicken with raw plaintain

1/2 kg of boneless chicken
1 raw plaintain

rough grind the following :

6-10 green chillies
10-15 shallots
3-5 inches of mango ginger
3 cloves
3 cardamons

heat oil in a kadai n add a little oregano and a little black sesame to it. add the ground masala n fry. add the chicken with a pinch of turmeric and fry till light brown.

grind about 1 table spoon of black pepper corns and 1/2 cup of coriander leaves and add it to the above mixture with chopped banana pieces. stir and leave to cook. when almost done add salt and half teaspoon of fish sauce. cook till done.

Chicken in Green Mango

Ingredients:

450 gms Chicken, skinned, boned and cubed
2 tbsp Corn Oil
4-5 Curry leaves
1 tsp Ginger Pulp
300 ml Water
2 Green Chillies, cut
2 Medium Onions, sliced
1 Medium Green Mango, peeled and sliced
1 tsp Chilli powder
1/2 tsp Garlic Pulp
1 tsp Coriander powder
2 tbsp cut Coriander
2 Medium Tomatoes, quartered
1 tsp Salt
1/4 tsp Turmeric
1/4 tsp Fenugreek seeds


How to make chicken in green mango:

• Place the chicken cubes in a round dish and add the fenugreek seeds, ginger, garlic, chilli powder, turmeric, salt and coriander powder.
• Mix the spices into the chicken and add half the mango slices to this mixture as well.
• In a medium saucepan, heat up the oil and fry the sliced onions until golden brown.
• Add the curry leaves.
• Gradually add the chicken pieces, stirring all the time.
• Pour in the water, lower the heat up and prepare for about 12-15 minutes, stirring occasionally, until the chicken is cooked through and the water has been absorbed.
• Add the remaining mango slices, tomatoes, green chillies and fresh coriander and serve hot.

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.