Monthly Archives: November 2014

Creamy chicken rice

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When I think of rice and chicken, suddenly my mind turns out for briyani or fried rice. But this time thought of trying out something different and this resulted in this creamy chicken rice recipe. I have prepared this dish with brown rice, chicken stock and a tbsp of white wine. This dish was so satisfying and ever had such rice with chicken, it’s very simple and easy to prepare. Kids love this a lot, so this best suits for kids. Let us move on to the recipe…

Creamy chicken rice

Creamy chicken rice

Ingredients:

  • Olive oil – 1 tbsp
  • Butter – 1 tbsp
  • Onions – 2 nos(medium sized)
  • Carrots – 2 nos (medium sized)
  • Garlic – 1 no (a head)
  • Chicken – ½ kg
  • Pepper powder – 1 tsp
  • Bay leaves – 1 no
  • White wine – 1 tbsp
  • Cloves – 4 nos
  • Chicken stock – 5 cups
  • Brown Rice/Long grain rice – 2 ½ cups
  • Coriander leaves – 10 stalks
  • Grated parmesan cheese – ½ cup
  • Salt to taste

Preparation:

  • Peel and finely chop the onions. Peel and grate the carrots. Clean and chop the chicken to medium pieces. Wash and finely chop the coriander leaves with the stalk, discard the roots.
  • Wash and soak the rice only if its brown rice else just wash and drain the water, keep it aside.
  • Heat oil and butter in a pressure cooker. Add in the onion and fry them till they golden brown.
  • Add the grated carrot and fry them for few mins, till they are semi cooked and slightly change in colour.
  • Add the bay leaf and cloves, followed by the chicken and add in salt, pepper powder. Fry till the chicken turns to white in colour.
  • Pour in the white wine and stir them with chicken and wait till it get evaporated.
  • Pour in the chicken stock and allow it to boil.
  • Add in the rice with the whole garlic and check for the salt. Let it boil and sprinkle half of the coriander leaves.
  • Cover with the lid and wait for 3 whistles. Open the lid, when the pressure is released.
  • Remove out the garlic head.
  • Sprinkle rest of the coriander leaves and grated cheese, stir it well.

Serve hot.

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Chicken stew

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When the weather gets cold, we all feel to have some comfort and soupy food and this resulted me in the making of this chicken stew. You could also follow the same recipe with vegetables for vegetable stew. The chicken stew is an bright aromatic, a rich stock and long-cooked savory chicken. Also this recipe, is good for sore throat, cold and cough because of the pepper  in it. This chicken stew goes out well with appam (Hoppers) and Idiyappam (String hoppers). I have served this with appam and egg appam. Let us move on to the recipe…

Chicken Stew

Chicken Stew

Ingredients:

  • Chicken – ½ kg
  • Onions – 3 nos(medium sized)
  • Garlic – 7 cloves
  • Ginger – 2 “inch stick
  • Green chillies – 2 nos
  • Fennel / Sombu seeds – 1 tsp
  • Cardamom – 2 nos
  • Cloves – 4 nos
  • Cinnamon – 2” inch stick
  • Star Anise – 1 no
  • Curry leaves – a string
  • Potato – 2 nos(medium sized)
  • Cumin powder – 2 tsp
  • Pepper powder – 1 tsp
  • Coconut oil – 1 tbsp
  • Coconut milk – 2 cup (thick)
  • Cashew nuts – 8 nos
  • Salt to taste

Preparation:

  • Finely chop the onions. Slit the green chilies and crush the ginger, garlic in a mortar. Peel and cube the potatoes.
  • Soak cashew nuts in water for 10 mins and grind them to a fine paste by adding little water.
  • Clean and cut the chicken into medium pieces.
  • Heat oil in a kadai. Add fennel seeds, cardamom, cinnamon, cloves, star anise and curry leaves. Wait till they crackle.
  • Add in the crushed ginger, garlic and onions. Fry till the onions become transparent.
  • Add the potatoes and fry them for few mins.
  • Add the chicken, cumin powder, salt and fry till they are half cooked.
  • Pour in the coconut milk with a cup of water and allow them to boil.
  • Cover with the lid and cook until the chicken and potatoes are cooked.
  • Remove the cover and pour in the cashew paste and allow it to boil, till the raw smell goes off and it blends with the gravy.
  • Cook in medium flame and wait till the gravy thickens.
  • Transfer it to a bowl, when the gravy thickens.

Serve hot with appam.

Note: Be careful, when frying onions it should turn transparent and should not be browned. Since it could result in the change of the colour.

Mutta Appam / Egg Hoppers

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Egg hoppers are nothing but hoppers made with egg. Eggs are broken at the center of the hoppers, sprinkled with salt and cooked. Let us move on to the recipe…

Ingredients:

Muttai appam / Egg Hoppers

Muttai appam / Egg Hoppers

Preparation:

  • Pour appam batter in the appam pan.
  • Rotate the pan, to make the batter stick to the sides of the pan.
  • Break egg in the centre of the appam, sprinkle salt.
  • Cover ans cook in medium flame, till the egg is cooked.

Serve hot with stew (chicken or vegetable). I have accompanied this with chicken stew.