Chiili Chicken

MBP - Monthly Blog Patrolling, an exciting new blog even intiated by Coffee of My Kazhana of Recipes to thank/honor all the fellow foodies out there by trying out their recipes.As soon as i heard about this, the first thing that came to my mind was Asha.Asha of Foodie's hopewas one of the first visitors to this blog and encouraged me to go on with it.What is more perfect than this event to thank her for supporting and encouraging me.so i searched through her blog, and finally decided to go with Chilli chicken,which was a hard decision to make since she had so many goodies there.Thanks Asha for sharing such wonderful recipes with us.

Thanks to Coffee for hosting this wonderful event.Thanks to all fellow foodies who got me going and hoping to thank each one of you through this event




I served her chilli chicken with Chappathis instead of Pita bread,onion relish and substituted chillies for capsicums.Check out more of Asha's delicious recipes here

Tips :Split green chillies can be used to make thick home made yogurt.Just put one split green chilli in the milk+1tbsp of live yogurt mixture before keeping it for curding.(hmm...is there a word like that?..hope you got the idea).

Akkara vadisal - a pongal special

Wishing you all very very happy pongal...

Ingredients

Rice - 1/4cup
Channa dal/Kadalai paruppu - 1/4 cup
Moong dal/Pasi paruppu - 1/4 cup
Ghee - 2 tbsp
Jaggery/Vellam - 1/2cup(Use according to your sweet tooth)
Cardamom powder - 1tsp
Saffron - few strands
Cashew nuts - 5
Raisins - 5
2% Milk - 1 cup
Water - as needed.

Method

In a pan heat 1 tbsp of ghee and fry channa dal and moong dal separately.Boil jaggery with 1 cup of water and pass it through a sieve to remove any sand.In a pressure cooker, add cleaned rice, channa dal, moong dal, jaggery water, milk,cardamom powder, saffron and enough water.Pressure cook them for about 6-8 whistles.(changes according to your cooker).In a pan, heat 1 tbsp of ghee and fry raisins and cashews.Pour these into the pongal and serve.






Tips: Use Thiruniru/basmam/vibhuthi for cleaning Vizhakku/oil lamps.This will help remove the black colored oil remains on the lamp.

Chicken 65

An easy,spicy and tasty appetizer...

Ingredients

Chicken - 4 breast pieces (cut into bite size pieces)
Onion - 1 (cut into big pieces)
Green chillies - 4 (slit)
Oil - as needed
Coriander leaves - for garnishing

For marinating chicken

Ginger garlic paste - 3tbsp
Red chilli powder - 3tsp
Salt - as needed
Red food color - a pinch
Lime juice - 1tsp
Corn flour - 1 (optional)

Method

In a bowl, mix chicken,gg paste,food color,red chilli powder,corn flour,salt and lime juice well and keep aside for about 45 minutes for marination.The longer you keep the more tasty it is.As i was out of time i kept only for 45 minutes.After marination, deep fry all the pieces and drain out excess oil by placing it on the paper towel.Take 2 tsp of that oil in another pan and saute onions slightly.Garnish chicken 65 using this sauted onions, slit green chillies and chopped coriander leaves.

P.S :I have seen in some restuarents they serve this with some slightly sauted shredded cabbage.




This is cozy chenile scarf i knitted for myself...





Tips : While buying chicken in large quantity, like from stores like sam's club,as soon as get home divide them into individual portions and put in separate ziploc bags.Squeeze max air out of the ziploc before closing and put in the freezer.This is healthy and you can avoid thawing and freezing the whole packet again n' again each time you cook chicken.