Chicken soup

I know winter is coming to an end and I’m posting soup at this time. But soup can be had in any season 😊. Chicken along with some veggies, this is so comforting with the flavor of ghee.

Hope you like it.

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Ingredients

Chicken pieces – 6 to 8 ( preferably with bone)

Onions – 2 tbsn chopped

Carrot – 2 tbsn chopped

Ginger – 1 tbsn finely chopped

Garlic – 2 pods

Jeera seeds – 1/2 tsp

Turmeric powder – 1/4 tsp

Ghee  – 1/2 tsp

Water – 2 cups

Salt – as required

Method

  • Heat a pressure cooker pan. Add ghee.
  • When it melts, add jeera seeds. When jeera crackle add onions, ginger and garlic.
  • Saute’ for a minute. Then add carrots.
  • Give a stir. Add chicken pieces and turmeric powder.
  • Stir for two minutes. Add two cups of water and required salt. Cover the pan and pressure cook for 3 or 4 whistles.
  • Switch off. Open the lid after pressure released.
  • Shred the chicken using fork or laddle. ( You can skip this if you like)
  • Serve warm with required pepper powder.
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Chicken soup

Notes

  1. You can use oil instead of ghee.
  2. You can add peas, corn or beans along this.
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Chicken curry with coconut

Chicken is one ingredient which can be made in many ways, still tastes good. I personally love this chicken curry using coconut. Hope you also will love it.

This goes well with rice,idli, dosa, chapathi, paratha or Pulao.

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Ingredients

Chicken – 1 lb cut into small pieces

Shallots – 6 to 8 thinly sliced

Mustard seeds – few

Green chilli – 2 slit in half

Curry leaves – few

Salt – as required

Garam masala – 1 tsp

To marinate

Turmeric powder – 1/2 tsp

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Pepper powder – 1 tsp

Ginger garlic paste – 1 tsp

Salt – as required

To sauté and grind

Onion – 1 cup chopped

Tomato – 2 small sized chopped

Coconut – 1/2 cup grated

Fennel seeds – 1 1/2 tsp

Ginger – a small piece

Garlic – 4 or 5 pods

Curry leaves – few

Cashews – 5 or 6

Method

  • Marinate chicken with the ingredients under ‘ to marinate’ and keep aside for 30 minutes to 1 hour.
  • Sauté all ingredients one by one under’to sauté and grind’. After cooling down, grind to smooth paste.
  • Heat oil in a pan, crackle mustard seeds. Add shallots, green chilli and curry leaves.
  • Add Chicken, mix well and cook covered. Usually chicken oozes it’s water, add water only needed.
  • When chicken is half done add ground coconut paste along required water,garam masala and salt.
  • Let the chicken cook well. When the chicken gets cooked, let the gravy boil till the consistency needed.
  • Serve along with rice, idli, dosa, chapathi,paratha or idiyapam.

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Chicken fry

This is a super easy dish which you can serve as accompaniment / starter / snack.

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Ingredients

Chicken – 1 lb boneless

Ginger garlic paste – 1 tsp

Turmeric powder – 1/4 tsp

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Pepper powder – 1 tsp

Yogurt – 2 tbsn

Salt – as required

Oil – for shallow fry

To temper

Oil – 2 tsp

Fennel seeds – 1 tsp

Onions – 1/4 cup thinly sliced

Curry leaves – few

Method

  • Cut the chicken to small bite size pieces.
  • Marinate it with remaining ingredients except oil for 30 mins – 1 hour.
  • Shallow fry the chicken pieces in medium flame till it’s cooked and golden.
  • Keep aside.
  • In the same pan,heat 2 tsp of oil and temper the ingredients under ‘ to temper’ till onions turn golden brown.
  • Add the fried chicken pieces to it and mix well for about two minutes.
  • Serve warm.

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Notes

  1. Adjust red chilli powder and pepper powder as per your taste.
  2. You can drizzle lemon juice over chicken while serving.

Masala fish fry

I want to try a different fish fry, so just added fennel seeds in usual fish fry ingredients. The taste didn’t disappoint me. It was good that everyone liked it.Hope you will try this to make your weekend lunch more interesting.

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Ingredients

Fish fillets – 2 lbs ( I used salmon)

Curry leaves – few

Oil – for shallow fry

To grind

Turmeric powder – 1/2 tsp

Red chilli powder – 1 1/2 tsp

Coriander powder – 3 tsp

Pepper powder – 1 tsp

Salt – as required

Fennel seeds – 1 tsp

Curry leaves – few

Lemon juice –  2 tsp

Ginger garlic paste – 1 1/2 tsp

Method

  • Grind all the ingredients  under’ to grind’ to a smooth paste.
  • Sprinkle little water if the paste is too dry.

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  • Marinate fish with the paste and keep aside for at least 30 minutes. ( I cut fillets to small strips)
  • Heat oil in a pan. Add few curry leaves. Fry marinated fish in medium flame till it’s cooked.
  • Serve warm with rice.

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Pepper chicken curry

When you have cold , treat yourself with this pepper chicken. It controls your cold, you will feel better. You can have this even if you don’t have cold😉. You doesn’t need any reason to have this yummy recipe.

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Ingredients

Chicken – 2lb chopped into small pieces

Onion – 1 cup chopped finely

Tomato – 1 big chopped

Ginger garlic paste – 1 1/2 paste

Green chilli – 2 slit lengthwise

Turmeric powder – 1/2 tsp

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Pepper powder – 1 1/2 tsp

Salt – as required

Curry leaves – few

Coriander leaves – few

Mustard seeds – 1/2 tsp

Oil – 2 tsp

Method

  • Marinate chicken with ginger garlic paste, turmeric powder, red chilli powder and coriander powder. Keep aside for at least 30 minutes.
  • Heat oil in a pan. Add mustard seeds.
  • When it crackle add onions, green chillies and curry leaves.
  • When onion turns golden add ginger garlic paste and sauté till raw smell goes.
  • Add tomato and sauté till it turns mushy.
  • Add marinated chicken and cook covered.
  • When it’s half done add pepper powder and salt.
  • Add water only if necessary.
  • When it’s done add coriander leaves.
  • Serve warm with roti, dosa or rice.

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Notes

  1. You can add only pepper powder if you want and avoid red chilli powder.
  2. Adjust pepper and chilli powder as required.
  3. If you want  gravy, add some water while chicken gets cooked.

Simple fish fry

This is a simple fish fry but it tastes good. The addition of shallots gives a nice taste to this.

Ingredients

Fish – 4 fish fillets( I used tilapia)

Shallots – 4 or 5

Ginger garlic paste – 1 1/2 tsp

Red chilli powder – 2 tsp

Turmeric powder – 1 tsp

Coriander powder – 3 tsp

Salt – as required

Curry leaves – a fist full

Oil – as required for shallow fry

Method

  • Smash shallots in mortar and pestle or pulse it in mixer.
  • Cut half of the curry leaves finely.
  • Add shallots, ginger garlic paste, spice powders, curry leaves and salt.
  • Make a paste.
  • Marinate fish and keep aside for 30 mins to 1 hour.
  • Heat oil in the pan.
  • Put the remaining curry leaves in it.
  • Then cook fish in medium flame till it gets cooked.

 

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Notes

  1. You can use any fish.
  2. This tastes even good when cooked in coconut oil.
  3. Adding curry leaves in oil prevents fish from sticking in pan. Also your house won’t smell fish.😃( I got this tip from my aunt).
  4. Spice level mentioned here is low. You can adjust as per your taste.