Lebanese Grilled Chicken (kugan)
[tscii]This recipe is for non-vegetarians.
LEBANESE GRILLED CHICKEN
Ingredients:
1 piece of chicken breast or thigh meat with the skin.
Mash up the meat a little
To Grind To A Fine Paste:
4 shallots
5 garlic pips
1 green chillie finely chopped
¼ tsp cumin powder
¼ tsp pepper powder
¼ tsp turmeric powder
1 tsp lime juice
4 tsp oil
Salt to taste
Method:
Grind all the ingredients to a fine paste, using oil only.
Clean the chicken breast or boneless thigh meat.
Flatten the meat a little.
Now apply the ground paste all over the meat.
Marinate the chicken piece in the fridge for 30 minutes.
Heat a non-stick tawa, add little oil.
Now put the marinated chicken, with the skin down.
Cook on slow fire for about 10 minutes.
Now flip it over and cook the other side.
Both the sides should be light brown in colour.
Remove and garnish with coriander leaves.
Serve with a dipping sauce, made with mayonise,
minced fine garlic, pepper powder, salt and coriander leaves.
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Spicy Vinegar Chicken (Kugan)
[tscii]This recipe was given by my good friend Zahara.
Thanks friend. Kugan98
SPICY VINEGAR CHICKEN
Ingredients:
1.2 kg chicken, cut into 15 pieces
2 big red onions slice into rings
1 tbs aniseeds
1 tbs vinegar
400 ml coconut milk
200 ml water
To Grind To A Paste:
15 dry red chillies soaked
7 shallots
3 pips garlic
1 inch ginger
Sugar to taste
Salt to taste
Method:
Cut and clean the chicken pieces.
Squeeze out the water.
Now in a bowl, add in the chicken pieces.
The ground paste, aniseeds, coconut milk and the water.
Mix nicely and marinate in the fridge for ½ an hour.
Now add the chicken pieces with the gravy in a pot.
Cook on slow fire, till the gravy becomes thick.
It will take about ½ an hour.
Now add in the onion rounds, vinegar, salt and sugar.
Stir well, taste for salt and remove.
Good as a side dish for rice .
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Re: Spicy Tomato Rasam (ISKCON)
Quote:
Originally Posted by NOV
Quote:
Spicy Tomato Rasam
For the masala powder:
1 tsp. cumin seeds
1 1/2 tsp. coriander seeds
8 peppercorns
2 lbs. Tomatoes
3 tbsp. tamarind water
1 tsp. lemon juice
2 pinches turmeric powder
1/2 tsp. chili powder
1/4 tsp. Asofoetida
Salt to taste
1 tablespoon chopped coriander
Roast the cumin seeds, coriander seeds and peppercorns for 1 minute. Grind into a masala powder. Cut the tomatoes in half and boil in 8 glasses of water. Add the remaining ingredients including the masala powder and boil for a further 10 minutes. Break the tomatoes with a spoon. Boil again for 10 minutes. Garnish with chopped coriander and serve hot.
Imm spicy tomato rasam suvaio suvai.
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