CHICKEN MOMOS [ TIBETAN RECIPE ]

CHICKEN MOMOS [ TIBETAN RECIPE ] 

I have given the chicken momos recipe here .. its really a healthy food ...its a steamed food with less oil.. simple and easy to make but very tasty to eat.... Vegetarian can avoid shredded chicken and add vegetable like  mushrooms, carrots,cabbage, capsicum etc.and  of course no potatoes...

Chicken Momos

INGREDIENTS:

All purpose flour                                         - 300 gms

Shredded chicken                                       - 150 gms

Ginger & Garlic paste                               - 1 tbsp

Onion                                                          - 3 

Tomatoes                                                    - 2 

Cabbage                                                     - 50 gms

Green Chillies                                            - 2

Coriander leaves                                        - 2 tbsp

Soya Sauce                                                 - 1 tsp

Vinegar                                                       - 1/2 tbsp

Salt                                                             - to taste

Oil                                                              - 1 tsp

Water                                                          - 1 cup

METHOD

Cook chicken with salt and  shred chicken. 

Chop onions, tomatoes, cabbage, and green chillies.

Take a frying pan when hot 

Add 1 tsp of oil and saute chopped onion when transparent

Add ginger & garlic paste, saute well till the raw smell fades..

Then add chopped tomatoes when done.

Add shredded Chicken saute well .

Add cabbage and green chillies  and saute well.

Add soya sauce and vinegar to it.

Add coriander leaves and keep aside.

Let it cool..

Make a dough with all purpose flour salt and water and make equal sized balls which should form equal round shapes.

Stuff with fillings prepared  and close with your fingers.

The top part should be crowned.

Now place them inside steamer and steam for 10 minutes.

Remove them and serve with chilli sauce and tomato ketchep.

GINGER CHICKEN

Ginger Chicken

INGREDIENTS:

Chicken                                       - 1 kg

Onions                                         - 2

Tomato                                        - 1

Green chillies                                - 2

Ginger & garlic paste                    - 6 tbsp

Grated ginger                               - 2 tbsp

Cumin seeds                                - 1 tsp

Coriander powder                       - 2 tbsp

Chilli Powder                               - 1 tsp

Turmeric powder                         - 1 tsp

Pepper Powder                           - 1 tsp

Salt                                              - to taste

Lime juice                                     - 2 tsp

Coriander leaves                          - 2 tbsp

Garam masala                              - 2 tsp

Oil                                               - 3 tbsp

METHOD:

Marinate the chicken with pepper powder salt lemon juice and garam masala

Take a frying pan add oil to it. when hot.

Add a tsp of cumin seeds when splutter ..

Onion and saute till golden brown.

Add 3 tsp of ginger & garlic paste and then  green chillies.

Add all the masalas and then chopped tomato.

Add the marinated chicken and  saute well

Add a glass of water.

Add 2 tbsp of grated ginger.

Cover and cook for 10 minutes. Make sure the masala does not stick to the bottom.

Cook open till the water evaporates..

Garnish with Coriander leaves ..

SPICY GARLIC BUTTER PRAWNS [ SINGAPORE STYLE ]

SPICY GARLIC BUTTER PRAWNS [ SINGAPORE STYLE ]

Spicy Garlic Butter Prawns

Ingredients:

Prawns -                                                           - 1/2 Kg 

Garlic                                                               - 6 cloves 

Butter                                                                -  2 tbsp

Chilli Powder                                                    - 2 tsp

Sesame oil                                                        - 2 tsp

Cornflour                                                          - 2 tsp

Meat Curry Powder                                          - 2 tsp

Eggs                                                                  - 2

Grated Coconut                                                - 2 tbsp 

Oats                                                                 - 2 tbsp

Pepper powder                                                 - 1 tsp

Curry leaves                                                     - 2 tbsp

Vinegar                                                            - 2 tbsp

Oyster sauce                                                    - 1 tbsp

METHOD:

Marinate the prawns with 2 tsp sesame oil, corn flour,chilli powder, garlic, curry leaves, vinegar and oyster sauce  for 30 mins

Fry the prawns till golden brown.

Combine the Curry powder, eggs, grated coconut, oats, salt & pepper in a bowl.

Heat the pan with butter. 

Stir in the mixed mixture and cook till  it turns crisp.
.
Add in the fried prawns and season and stir fry.

Serve hot with Rice or Roti....

FISH CURRY.....

FISH CURRY.....

Fish Curry 

INGREDIENTS:

Sheer fish  or King fish    - 1/2 kg

Shallots                             - 10

Indian Garlic                    - 10

Tamarind                          - 1 lemon size

kudampuli                        - 2 pieces

Mustard seeds                  - 1/2 tsp

Fenugreek seeds              - 1/2 tsp

Curry leaves                    - 2 stalks

Coriander leaves             - 3 tbsp

Red chilli pwd                 - 3 tbsp

Coriander pwd                - 2 tbsp

Turmeric powder           - 1/4 tbsp

Water                              - 1 cup

Salt                                 - to taste

Oil                                  - 8 tbsp


METHOD

Clean the fish and cut them in to medium pieces.

Soak tamarind in a cup of water and keep it aside. Extract the pulp.

Heat oil in a deep pan.

Add mustard and fenugreek seeds and then Add curry leaf and coriander leaves.

Add shallots and garlic, saute for 2 minutes.

Add chopped Tomato.

Add chilli, coriander and turmeric powder saute for 2 minute on low flame till raw smell go.

Add tamarind extract along with water. 

Bring to boil, add fish pieces, kudampuli and salt to it.

Cover and cook for around 15 minutes on low flame till it starts boiling again.

Cook uncovered for some more time till the fish is fully cooked. 

Serve hot with rice. 

CHICKEN EGG FRIED RICE...........

I am very happy to post my 100th post...... I want this post to be unique in my blog so decided the step by step procedure  with photos........ and also Iam posting this in few mins after 2014 is born.......

CHICKEN EGG FRIED RICE............

INGREDIENTS:

Ingredients

Cooked Basmati Rice                 -  2 cups

Eggs                                            -  2

Cooked Chicken                         - 1 cup

Onion                                          -  1 medium

Garlic pods                                 -  5

Green Chilli                                -  1

Carrot, Beans and Capsicum     -  1 cup

Spring Onion                              -  1 cup

Soya Sauce                                 - 2 tbsp

Oil                                               -  2 tbsp
  
Salt  [Optional]                           - to taste

Ingredients for chicken egg fried rice

Take a Chinese Wok or a large frying pan..........keep the flame high...........

Add oil

Add oil to it. When its hot  .........

                                                                                    Add chopped garlicAdd garlic [chop the garlic]. Saute for few mins

Add chopped onion

    Then add chopped onion and saute for few more mins.............

Add chilli

Now add green chilli or cayenne chilli and saute for a minute..........

Add beaten eggs

Now add the eggs [beat the eggs well before adding]

Let the egg scramble 

Saute it well to make scrambled egg..........

Add cooked chicken pieces

Now add the chicken pieces  [ clean and cut the chicken in to small pieces and cook it with salt and a pinch of turmeric and chilli powder separately ]

Add carrot, french beans and capsicum

Add carrot, french bean and capsicum.  Mix it well .........

Add cooked basmati rice

Now add the cup of cooked rice ...

Blend it well

Mix it well for few more minutes....

Add soya sauce

Add the soya sauce mix well.......... check the salt.... if you need more... add salt  or one more tsp of soya sauce.. [Soya sauce contain more salt  so add salt only if needed]

Add spring onion

At last add the chopped spring onion and mix it well..........

Chicken Egg Fried rice is ready

Your  Chicken Egg Fried rice is ready now..........

Serve it hot with tomato and chilli sauce

Serve it with tomato ketchup and chilli sauce  .............

QUAIL EGG SAMBAL [MALAYSIAN RECIPE]

QUAIL EGG SAMBAL  [MALAYSIAN RECIPE]

Sambal Quail Egg

I learnt this recipe from my malay friend ........... My son likes quail egg very much and when I am supposed  to cook for me and my son only then this recipe used to be handy dish....... Its a  very simple and tasty dish..........

Sambal Quail Egg

INGREDIENTS:

Quail egg                          - 15

Onions                              - 1 large sliced thinly

Garlic                               - 2 chopped 

Tomato ketchup              - 4 tsp 

lemon juice                      - 1 tsp 


FOR SAMBAL PASTE:

Belacan                           - 1 inch

Ginger                             - 1 inch

Shallots                           - 12 bulbs

Garlic                              - 2 cloves

Dry Chilli                        - 8 De-seeded 


METHOD:

Grind the sambal paste with the given ingredients.

Hard boil the quail eggs remove the shell and set aside. 

Take a frying pan add oil and saute the sambal paste first . 

Then add sliced onion and saute till translucent.

Add tomato ketchup and saute for few more minutes. 

Add quail eggs and mix it well. 

Add lime juice and salt.

Switch off when oil starts to oozes out......

CHICKEN KEEMA BIRYANI

 CHICKEN KEEMA BIRYANI

Chicken Keema Biryani

INGREDIENTS:


keema chicken                         -  2 cups

Roasted vermicelli                   -  2 1/2  cups 

Onion                                       -  3
  
Tomatoes                                 -  2

Cloves                                      -  4

Cinnamon stick                        - 4 inch stick 

Anise seeds                               - 2

Ginger garlic paste                  -  1 tbsp 
     
Chilli powder                           -  1 tbsp

Coriander powder                   - 1 tbsp

Garam masala                         -  1 tsp

Coriander leaves                      -  few 

Salt                                           - to taste

Ghee                                         -  2 tbsp
  


METHOD


Roast vermicelli adding 1 tsp ghee Cook the vermicelli in water adding salt. Drain and run under cold water and keep aside. 

Heat  ghee in a pan, add cinnamon stick, anise seeds and cloves. 
Then add onion, ginger and garlic paste,coriander leaves and tomatoes.

Fry for few minutes in low flame. Now a chopped chicken [keema chicken]. 

Add salt and cook for few 10 minutes. 

Finally add cooked vermicelli to this. 

Mix well till vermicelli is well coated with all masala chicken mixture. Sprinkle garam masala.


Your yummy keema chicken biriyani is ready to taste......

Chicken Keema biryani

PICKLE CHICKEN [ or ] SUPER CHICKEN

PICKLE CHICKEN [ or ] SUPER CHICKEN

Pickle Chicken

INGREDIENTS:

Chicken                                   - 1/2 kg

Turmeric powder                    - 1 tsp

Ginger garlic paste                  - 1 tsp

Red chilly powder                   - 1 tbsp

Coriander powder                   - 2 tsp

Thick curd/yogurt                    - 1 cup

Salt                                         - to taste

For Masala:

Onions(chopped finely)           - 2

Garam masala powder            - 1tsp

Red dry chillies                       - 2

Bay leaves                              - 2

Coriander leaves                     - for garnishing

Oil                                          - 4 tbsp

Salt                                        - to taste

METHOD:

Marinate the chicken pieces in a large bowl with red chilly powder, coriander powder, turmeric powder, ginger garlic paste, curd with enough salt and keep in fridge 4hrs.


Heat enough oil in a kadai, add immediately the bay leaves and broken red dry chillies, fry until they turns brown..Add immediately the chopped onions, saute until they turns transculent.

Now add the marinated chicken pieces without the curd-spice mixture and saute until the chicken pieces get half cooked.

Now add the garam masala powder, remaining marinated spice-curd mixture, toss gently the chicken pieces,

Add salt if needed and cook everything in medium high flame with lid closed, stir in between.

Switch off and garnish with coriander leaves.

Serve with Rice or Chapathi.

Super Chicken