Kitchen Tantra

Neer Kozhi Milagu Perattal:

Quail Pepper Fry. Quail Pepper Roast. Water Fowl Pepper Fry. Neer Kozhi - Water Hen/fowl.

Its a variety of hen, a water fowl actually. I am not sure about its Zoological name. Its a game bird, very small....and has very slender legs. Much like miniature Kokku(crane). Its hunted for its meat. The meat is very gamier in taste! Well.....its not found all the time in the regular market. One need to go to speciality fowl market. If you found one....try this recipe! Since all the game birds/peasant fowls and mid sized birds are categorised under Quails here. I list the same...preapre quails in the similar fashion! Digg in!

Ingredients:

Game Fowls 2-4
Sesame oil - 1 cup
Garlic 1 whole head - peeled & semi crushed
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 2 spoons
Peppercorns 2-4 spoons(powder them without toasting it previously)
Curry leaves 1 cup
Mint to garnish.

Method:

In a heavy bottomed skillet, heat 2 spoons of sesame oil.

Add Mustard and cumin seeds. Let this crackle up. Add curry leaves too.

Then followed by Garlic...fry till fragrant.

Now stir-in meat. Saute for few minutes. Maybe until it turns opaque(protein denatures) Now add in little salt and turmeric powder(1/4 spoon). Saute for few more minutes. Add 1 cup of water, cover and cook over medium heat.

When the meat is alomost doen, add chili and pepepr powder...fry over high heat.

Serve warm to go with your steamed rice.

Labels: Fowl

Kaadai Masala:(Chettinad Style)

Hotel Ponnusamy Style Kaadai Masala. Quail Chettinad. Quail Chettinad Masala. Game bird/fowl in Feiry Hot Masala.

Ingredients:

Quils/Game Birds/ Kaadai - 4 or 6
Salt
Turmeric powder 1/4 spoon
bay leaf 1
Sesame oil 1/4 cup.

To be fried in Little Oil and Wet-Ground Coarsely:

Purple Onion 1
Ginger 2"
Garlic 3-4 cloves
Country Tomatoes 2

To be Toasted Each Separately & Powdered Together:

Cinnamon 1-2 sticks
Cloves 3
Cardamom pods 3
Coriander seeds 1 fistful
Pepper corns 1-2 spoons
Dry red chilies 6-8
Fennel seeds 1 spoon
Poppy Seeds 1-2 spoons
Coconut freshly grated 1/2 cup

To Garnish:

Crisply Fried Curry Leaves 1 cup.

Method:

Wash and clean the birds. Remove its beak and gut. Wash thoroughly to remove even the fine feathers. Set aside.

In a wide, non-stick or Iron wok, heat oil. Add Bay leaf. Then followed by wet-ground paste.

Add salt and turmeric to it. Fry really good, maybe till oil shows up on sides and aromatic!

Now stir-in quills. Cover and cook over medium heat. One could add 1 cup of water.

When the meat is tender, add powdered spices and continue cooking without lid. Maybe till its raw odour leaves the pan and oil shows up on sides.

Garnish with curry leaves.

Serve warm as a side dish for South Indian Meals/ chappathi, Appam, Dosa....etc

Labels: Fowl

Chicken Rice:

Chicken Rice - my way. There are 3-4 similar chicken rice recipes, I practiced back then....while in Hostel! Never mind if you're missing most of the spices...just flip it, cook it, salt it...that was the motto then! Hmmmmm....most of the time, it tasted better! Beleive me! One pot meal(crock pot) is easy to fix!

Ingredients:

Basmathi/long grain rice 2 cups
Cornish hen - 1 cut into pieces
Onion finely chopped
Garlic 1-2 whole head - peeled & chopped
Dry Red chilies 1 fistful - toasted n grated
Tomatoes 2 - pureed
Lemon juice 1-2 fruits
Turmeric 1/4 spoon
Salt
Mustard seeds 1/4 spoon
Cumin seeds 1/2 spoon
Curry leaves few
Cilantro to garnish
Sesame oil 1/4 cup.

Method:

Marinate chicken with salt, turmeric, grated chili flakes and lemon juice for about 2-4 hours.

Cook rice with salt and few spoons of oil. Spread them in a wide tray and cool down to room temperature.

In a iron wok(preferably) heat oil.

Crackle mustard, cumin and curry leaves.

Add garlic and fry till it turn golden and very aromatic.

Now add onions and fry real good. Let it turn to golden color as well.

Followed by tomatoes. Let it loose its moisture and become glossy in the wok.

Stir-in chicken. Maintain stove over medium heat. Let the chicken turn opaque.

Do not add any water. Cover and cook over medium heat until the chicken is done with its own water.

When chicken is tender enough...fry over high heat for 2 minutes.

Now add rice to it...without forming any lumps. Mix well and place them over stove - turned to sim. Let it sit for about 10-12 minutes.

Garnish with cilantro leaves.

Labels: Chicken, Fowl

Hot Cornish Hen:

Ingredients:

Cornish hen - 1 (cut into 8 pieces, retain the skin!)
Onion fienly chopped
Garlic 1-2 whole head - peeled & chopped
Dry Red chilies 1 fistful - toasted n grated
Tomatoes 2 - pureed
Turmeric 1/4 spoon
Salt
Mustard seeds 1/4 spoon
Cumin seeds 1/2 spoon
Curry leaves few
Cilantro to garnish
Sesame oil 1/4 cup.

Method:

In a iron wok(preferably) heat oil.

Crackle mustard, cumin and curry leaves.

Add garlic and fry till it turn golden and very aromatic.

Now add onions and fry real good. Let it turn to golden color as well.

Followed by tomatoes. Let it loose its moisture and become glossy in the wok.

Add salt, turmeric and chili flakes. Fry for about 2 minutes and stir-in chicken.

Maintain stove over medium heat. Let the chicken turn opaque.

Do not add any water. Cover and cook over medium heat until the chicken is done.

When chicken is tender enough...fry ove rhigh heat for 2 minutes and remove from heat.

Garnish with cilantro leaves.

Serve with rasam/sambar rice. After a hectic day a perfect and simple dish like this is heaven!

Labels: Chicken, Fowl

Wild Rice with Chicken:

Ingredients:

Wild Rice 1 cup
Fresh Home Made Chicken Stock
Cornish hen 1

Spices as per Choice:

I used Following Spices in this Stock:

Cinnamon
Cloves
Whole garlic
Ginger
Whole Pepper
Cumin
Green & dry bay leaves
Cilantro & parsley leaves
Mint a few leaves
Turmeric a pinch
Salt

I used Following Veggies in this Stock:

Jalapenos
Carrots
Celery
Leeks

Method:

Well...I used the whole chicken to make stock, so that I could have it with rice after making stock. It is cornish hen afterall....very small bird, weighs about 300-400 grams!

Cook rice using this chicken stock. While making wild rice...always soak rice 3-4 hours ahead.

Using the remaining stock....bake a cornish hen to go with this chicken. Have fun!

This is solo cooking, no great care afterall!

Labels: Carrot, Chicken, Fowl, Main Dish - Rice

Pepper Chicken:

Peppered Cornish Hen. Kozhi Milagu Varuval. Miryalu Kodi Koora.

Ingredients:

Cornish Hen 1 - cut into chunks(skin-on & bone-in)
Onion 1 small - Grate or paste
Ginger 2" - paste
Garlic 3 cloves - paste
Toamto 1 large made into paste
Salt as per taste
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Peppercorns 1 fistful - freshly powdered
Sesame oil few spoons
Cilantro leaves / curry leaves to garnish.

Method:

Wash and clean cornish chunks and set aside.

In a heavy bottomed skillet, heat oil. Add onion, ginger-garlic and tomato paste. Stir occasionally.... maybe till its raw odour is gone.

Further add chicken pieces, let the oil coat to all the sides and meat turns opaque.

Now add salt, turmeric and chili powder. Cover and cook without adding any water. Mayeb over medium heat.

When the chicken is almost done, add freshly powdered pepper powder! Fry till the pepper coats to all the sides.

Remove from heat and garnish with cilantro or curry leaves.

Labels: Chicken, Fowl

Chicken Stock:

Preparing stock, broth, white sauce out of chicken is though time consuming. I prefer doing it on my own.

Ingredients:

Whole cornish hen/regular chicken(cut into 4 pieces)
Carrots 2-4 chopped into huge chunks
Celery 4-6 stalks chopped into huge chunks
Onions 2 quartered
Garlic 1 whole head(with/without skin) semi crushed
Ginger about 50 grams - peeled & roughly crushed
Cilantro leaves 1 bunch- root trimmed & roughly chopped
Parsley leaves 1/2 bunch - roots trimed & roughly chopped
Jalapenos 6-8 chopped
Wild rice 1 cup
Coriander seeds 1 table spoon
Peppercorns 1 table spoon
Cumin 4-6 spoons
Cinnamon sticks 1 large
Bay leaves dry 2 crumbled
Oil few spoons.

Method:

In a heavy bottomed crock pot, run few spoons of oil.

Add coriander seeds, cumin, pepper, cinnamon and bay leaves first.

Then followed by chicken pieces and all the remaining items. Saute for few minutes.

Add 2-3 jars of water, cover and cook. When the meat is tender. Remove from heat.

Filter this and store for further use. Very aromatic and challenging in taste.

Labels: Carrot, Chicken, Fowl

Whole Chicken Roast:

Whole Cornish Hen Roasted.

Ingrdients:

Cornish Hen 1
Ginger-garlic paste 1-2 spoons
Ginger 2" size minced
Salt
Chili powder 2 spoons
Pepper powder 1 spooons
Pepper pounded 1 spoon
MSG 1 pinch
Soy Sauce 2-4 spoons
Lemon juice 2 fruits
Cloves powder 2 pinch
Garam masala powder 1/4 spoon
Egg whites (optional)
Butter 1 cube(optional)

Method:

Bring all the ingredients togather except hen. Mix them thoroughly.

Now using basting bush, bast this marination paste all over the chicken. Leave them in the fridge for 4-7 hours.

Then Bake at 350 for 1 and 1/2 to 2 hours. Whoel baking always cover with the aluminium foil. Often(15 mins) spoon in the gathering juices from the sides.

One could broil for 2-4 minutes.

Serve warm with onions, lemon wedges and cucumber slices.

Labels: Chicken, Fowl

Turkey Dhum Biriyani:

Ingredients:

Basmati rice 2 cup
Turkey 1/2 kg(with or without bones)
Curd 1 cup
Lemon juice 1/4 cup
Ginger-garlic paste 1-2 spoons
Salt
Saffron 1-2 pinch
Ghee half cup

To be fried in Ghee until reddish brown without any water content:

Onions large 2 thinly sliced in lengthwise
Tomato 2 large thinly sliced lengthwise
Green chili 8 lengthwise slitted
Lemon juice 1/4 cup
Garlic paste 1-2 spoon
Ginger paste 1-2 spoon
Mint leaves 1 cup
Ghee 1/2 cup

To be fried crisply in smoky hot ghee:

Cashew nuts made into halves 1/2 cup
Raisins/Dry grapes 1/2 cup
Black cardamom 3 pods crushed
Green cardamom 3 crushed
Bay leaves 3
Cloves 3
Cinnamon sticks 3
Cumin seeds 1/2 spoon
Fennel seeds 1/2 spoon
Curry leaves 1-2 twigs
Ghee 1 cup
Saffron 1 pinch

Garnish before serving:(per plate)

Onion thinly sliced 2-3 slice
Coriander leaves 2-3 twigs
Carrot thinly sliced like coriander twigs (5-6 slice)
Beet root thinly sliced like coriander twigs (5-6 slice)
Green chillies 1-2 lengthwise slitted
Mint leaves 1/2 cup thinly chopped
Lemon wedges ( 2-3 slice)
Hard boiled eggs sliced with slicer (Use 3-5 slice)

Method:

1. Marinate turkey with curd, salt, saffron, lime juice for complete 2 hours. Then stir-fry them till thr meat is 3/4 th done. Set aside.

2. Cook basmati rice with salt and a spoonful of ghee. The ratio here is 1 cup of rice : 1 1/2 cup of water. Cook till 3/4 of rice is cooked. Or simply cook till one whistle.

3. In a wide vessel add the fried items one layer and 3/4 cooked rice one layer. Next come the cooked meat a layer. Repeat it layer by layer.

4. Turn on the stove into low heat. Cover the vessel and maintain in dhum till the rice is fully cooked.

5. Mix them well. Garnish them before serving.

6. It can be served along with onion raita.

Labels: Carrot, Fowl, Main Dish - Rice

Turkey Bajji:

Ingredients:

Turkey breast- cubed
Salt
Ginger-garlic paste
Turmeric powder
Chili powder
Garam masala powder
Oil for deep frying.

For Batter:

Gram flour(besan/kadalai mavu) 1 cup
Salt
Baking soda 1 pinch
Turmeric power 1/4 spoon
Chili powder 1 spoon
Garam masala powder 1/4 spoon
Coriander seeds powder 1/4 spoon
Cumin seeds power 1/4 spoon.

Method:

Bring all the batter ingredients togather in a bowl. Add water slowly to this and make a runny consistency batter. Set aside.

Now in a sauce pan, heat 1-2 spoons of oil, add ginger-garlic paste, salt, turmeric, chili and garam masala powders. Now stir-in turkey and stir-fry for few minutes.

Now heat oil in a deep frying pan. Dip a piece of turkey in the batter and fry it. Maybe till golden color. Fry few at a time. Repeat the same for all the batches.

Serve warm with mint chuteny.

Labels: Fowl

Coriander Turkey Chops:

Dhaniya Flavoured turkey Masala. Van-kozhi Dhaniya masala. Van-Kozhi Malli Masala.

Ingredients:

Turkey breast - 500 grams (chopped to bite size)
Cinnamon sticks 1-2
Cloves 3
Coriander seeds 1-2 fistful
Pearl onion 4 - grated
Garlic 3 cloves minced
Ginger 2" grated
Salt
Turmeric 1/4 spoons
Chili powder 1/2 spoon
Oil few spoons
Coriander leaves 1 cup - garnish.

Method:

Chop down the turkey breast to bite size pieces. Wash and clean.

In a sauce pan, dry toast cinnamon, cloves and coriander seeds till fragrant. Then powder them. Set aside.

In the same pan, heat oil. Add grated ginger, minced garlic and grated onion. Fry them real good...till the raw smell leaves.

Add salt, turmeric, chili and powdered spice. Fry them till the all blend togather well.

Add chopped meat too. Let the masala coat well. Add 2 cups of water. Cover and cook over emdium heat.

Whenthe raw odour of the spices leaves, all the moisture is absorbed, meat is doen tender and oil shows up on sides...remove from heat.

Garnish with chopped coriander leaves.

Serve warm as a side dish for chappathi, pulka, dosa , idly or palin steamed rice.

Labels: Fowl

Saffron Infused Whole Cornish Hen Roast:Whole Cornish Hen 1

For Injecting:

Syringe 1
Salt
Saffron 1/2 spoon
Chili powder 2 pinch
Lemon juice diluted
Sesame oil few spoons.

For Marination:

Dry mint leaves 1-2 spoons
Lemon Juice
Salt
Saffron 1/4 spoon
Chili power 1 spoon
Ground black pepper 5-7 turns in pepper mill
Garam masala powder 1/4 spoon - optional



Method:

Wash and clean the chicken. Retain its skin.

Wet grind saffron using lemon juice, set aside.

Take a teaspoon full of powdered spices + wet saffron in a narrow cup. Make it up to thin volume by adding dilute lemon juice and oil. Now fill the syringe with this marination liquid. Inject the animal - breast portion...deep under the skin. Poke at 2-4 points.


Now prepare a marination masala with next set of items mentioned. Mix them into thick batter like consistency. Now let the chicken sit in this marination for 4 -6 hours(if you are in hurry). You could leave it in ziplock bag and marinate over night too.

In a oven safe tray, place a greesed aluminium foil. Place the chicken(breast portion above) over this. Cover the chicken with another foil. Bake the chicken for 1 an d1/2 hours over 350 degree or till it is done.

Every 10-15 minutes, open the oven and spoon the liquid gathering below and toss it over the chicken.

When the chicken is fully baked. Now if you like burnt taste in your chicken....grill for 2 minutes. Or broil it for 2 minutes on either sides.(well its only optional)

Serve steaming hot as a main dish or side entry.

Sprinkle fresh spices of top to bring a nice look!

Labels: Chicken, Fowl

Stuffed Whole Cornish Hen Roast:(Version 2)

Stuffed and Roast Cornish Hen. Chicken Roast.

Ingreinets:

Whole Cornish Hen 1

For Injecting:

Syringe 1
Salt
Turmeric 1 pinch
Chili powder 2 pinch
Lemon juice diluted
Sesame oil few spoons

For stuffing & Garnishing:

Baby Potatoes 3 + 3
Hard Boiled eggs 2 + 2
Sesame oil few spoons

For Marination:

Fresh yogurts 1 cup
Lemon Juice
Salt
Turmeric powder 1/4 spoon
Chili power 1 spoon

Wet-Grind these to Thick Paste:(set 1)

Scallion 1
Ginger - 2"
Garlic 6 beads
Ripe Chlies 2
Roma tomato 1

To be Toasted Each Separately and Powdered Togather:(set 2)

Peppercorns 1 spoon
Coriander seeds 2 spoon
Fennel seeds 1 spoon
Cumin seeds 1 spoon
Poppy seeds 1 spoon
Dry red chilies 3
Cloves 5
Cinnamon sticks 2-3
Cardamom pods 6
Star Anise 3 asters.

For dressing:

Jalapenos 3 finely chopped
Garlic 1 whole hea - 15 cloves finely chopped
Onion 2 large fienly chopped
Large Tomatoes 2 finely chopped
Salt little
Turmeric powder 1 pinch
Lime/Lemon juice few spoons
Sesame oil 1/4 cup.

Method:

Wash and clean the chicken. Retain its skin.

Take a teaspoon full of powdered spices + wet ground paste in a narrow cup. Further add above said items too. Make it up to thin volume by adding dilute lemon juice and oil. Now fill the syringe with this marination liqui. Inject the animal in the breast portion...deep undert he skin. Poke at 2-4 points.


Now prepare a marination juice using half of the powdered spices + wet ground paste.(reserve the other half). Add yogurts, salt, turmeric and chili powers too. Mix them into thick batter like consistency. Now let the chicken sit in this marination for 4 -6 hours(if you are in hurry). You could leave it in ziplock bag and marinate over night too.

Meanwhile....heat a shallow pan, add oil. When oil is hot enough...add powdered spices(other half) and stir-fry them. Maybe till the raw odour leaves. Then followed by wet-ground paste as well(other half). Continue frying till the oil shows up on top.

Now slice the baby potaoes to thick rounels. Add to the above frying spices. Stir-fry them for few more minutes. Maybe like till they are semi-done here. Set aside.

Now bring the marinated chicken along with the marination liquid in a wide tray. Stuff half of the fried potatoes inside the cavity and 1 or 2 eggs(optional) Toss the reamaining potatoes on the top(not eggs at this time). Spray enough oil/ghee.Tie their legs togather with cotton thread.

In a oven safe tray, place a greesed the aluminium foil. Place the chicken(breast portion above) over this. Cover the chicken with another foil. Bake the chicken for 1 an d1/2 hours over 350 degree or till it is done.

Every 10-15 minutes, open the oven and spoon the liquid gathering below and toss it over the chicken.

When the chicken is fully baked. Now if you like burnt taste in your chicken....grill for 2 minutes. Or broil it for 2 minutes on either sides.(well its only optional)

In a separate pan, make a sauce. Heat oil. Add chopped jalopenos, garlic, onion and tomatoes. Cover an cook for 2 minutes. Add salt, pinch of turmeric and lemon juice. Remove from heat.

Now run this sauce over the bake and broile chicken. Toss the slices eggs as well.

Serve steaming hot as a main dish or side entry.

Labels: Chicken, Fowl

Stuffed Cornish Hen:(Version 1)

Potato Stuffed Hen Roast.

Ingredients:

Whole Cornish Hen - 1
Baby Potatoes 6
Salt
Turmeric powder 1/4 spoon
Chili powder 1/4 spoon
Sesame oil few spoons.

To be Fried with Litttle Oil and Wet-Ground to Thick Paste:

Scallion 1 small
Garlic 3 cloves
Ginger 2" size
Tomato 1 small
Ripe Red Chili 1

To be Toasted and Each Separately and Powdered Togather:

Cloves 3-5
Cinnamon 2-3 sticks
Cardamom pods 3
Fennel seeds 1 spoon
Coriander seeds 1 spoon
Pepper 1 spoon
Cumin 1 spoon
Dry red chilies 3-5.

Method:

Wash and clean cornish hen. Retain its skin. Maybe adding a pinch of turmeric while cleaning is a good idea.

Now rub the wet-ground spices plus powdered spices to the chicken. Rub the spices all over, even under the skin and inside the cavity too. Now leave this set up aside.

Now slice down the potataoes into 1/2 an inch thickeness roundels.

Heat a skillet. Add oil to it. When oil is hot enough. Bring the wet-ground paste(half of the reserve) to it. Start stir-frying until its raw odour leaves and oil shows up on sides.

Now add salt, turmeric, chili and ground spices(half of the reserve) to it. Continue frying for another few more minutes.

When spices are aromatic enough, add potatoes and stir fry for 2 minutes. Maybe till it coats oil on all the sides.

Now stuff this Masala potatoes inside the cavity(of the hen). The cavity could be small...so reserve some potatoes for garnishing!

Spray oil in an aluminium foil. Place the chicken over this. Again cover the chicekn with another aluminium foil. Now place the whole set-up over a baking tray.

Now preheat oven over 350 degrees.

Bake the chicken for complete 1 and 1/2 hours - 2 hours over 350 degree. Always bake breast side up.

When the chicken is done thoroughly...allow it to sit for another 15 minutes as resting time.

Now remove tit from the heat. Garnish with remaining potaoes. Serve steaming hot as a main dish!

Labels: Chicken, Fowl, Potato

Grilled Chicken:

Grilled Cornish Hen. Chettinad Masala Whole Chicken Roast. Whole Chicken Roast.

Ingredients:

Whole Cornish Hen - 1
Salt
Turmeric powder 1/2 spoon
Chili powdr 1 spoon
Lemon juice 1 fruit
Yogurts 1 cup
Ghee few spoons.

To be Toasted each Separately and Ground Togather:

Cloves 3
Cinnamon 2
Cardamon 3
Peppercorns 2 spoon
Cumin seeds 1 spoon
Fennel seeds 2 spoon
Coriander seeds 1 fistful
Dry red chilies 6
Curry leaves few

To be Fried in Little Oil and Wet-Ground to Paste:

Onion 1
Ginger 3" size
Garlic 6 cloves

For Garnishing:(any of these)

Onion slices
Tomato slices
Cucumber slices
Carrot slices
Lemon slices.

Method:

Wash and clean cornish hen, retain its skin.

Bring all the above said ingredients togather(except chicken and ghee)in a large bowl.

Now make a fine holes all over the chicken using sharp fork. And also rub few juice under their skin too. If you have syringe....inject diluted marination on the breast side as well. Leave this chicken in ziplock bag and refridgerate it over night.

The next day or after 6-8 hours, grill them till they are done. I prefer charcoal grill.

For oven method: Preheat oven over 350 degrees and place the chicken breast side up. Maybe 1 and 1/2 will do. Then Broil them over high heat, placing in the middle rack for 2-4 minutes.

Adjust sesonning to your taste. Serve steaming hot with lemon and onion slices. Can be treated a main dish.

Labels: Chicken, Fowl

Kaadai 65:

Deep Fried Quails. Fried Japanese Quails.

Quail is called 'Kaadai' in Tamil. Its a wild /game bird.

Ingredients:

Quils 6
Ground cinnamon powder 1/2 spoon
Ground cloves powder 1/2 spoon
Ground coriander seeds powders 2 spoons
Ground black pepper 1 spoon
Red chili powder 1-2 spoons
Red food color 1 pinch
Salt
Ginger paste 2 spoons
Garlic paste 2 spoons
Lemon juice 1 cup
Egg white from 2 eggs
Rice flour 2 spoons
Oil for frying
Crisply fried curry leaves 1 cup for decoration
Crisply fried sliced green chilies for decoration
Crisply fried chopped garlic 1 cup for decoration.

Method:

In a large bowl, add all the ingredients except oil, quils and decorating items.

Mix them thoroughly and bring them to wet-paste form.

Now wash and clean the quils and try to remove even the minute fine feathers from it.

Now rub-in the masala(the paste above). One can poke the bird....at 4-6 places, to get it well marinated.

Set this aside for atleast whole 2 hours.

Then....heat oil. Deep fry them. Just 2-3 at a time. Fry till deep-red color. Maybe over medium heat.

When it is crispy, fragrant and deep-red in color. Serve them warm over banana leaf. Garnish them with crisply fried curry leaves, garlic and green chilies.

Can be treated as starter or side dish for meals or even as evenning snacks.

Labels: Fowl

Garlic Turkey with Noodles(Chinese style)

Ingredients:

Turkey breast(skinless & boneless)
Tomato sauce 3 spoon
Soy sauce thick 1 spoon
Soy sauce thin 1 spoon
Chili sauce 1 spoon
Hot sauce 1 spoon
Green capsicum 1
Garlic 1-2 numbers (finely chopped)
Spring onions 1 bowl full
Green chilies 4-6
Corn flour
Rice wine
Salt
Corn oil 1 cup

Preparation:

1. In a bowl marinate turkey with salt, corn flour, rice wine and soy sauce. Refrigerate it for 15-20 minutes.

2. In a skillet add oil and place it on high flame now stir fry capsicum, green chilies, garlic and spring onions. And set them aside.

3. In a large pan add oil and toss turkey over it. When the protein denatures...that is fried turkey looks too pale.

4. Now start adding tomato sauce, chili sauce, hot sauce, thick and thin soy sauce. If necessary one can add 1 spoon of extra corn flour for thickness. And cook them by only stir frying on high flame.

5. garnish them with spring onions, capsicum, green chilies and garlic.

This can be taken along with rice noodles or fried rice.

Labels: Fowl