Showing newest posts with label Fowl. Show older posts
Showing newest posts with label Fowl. Show older posts

11.7.10

Grilled Quails - Tandoored Quails/ Kaadai Tandoori



Tandoored Quails:

Ingredients:

Spices to be Toasted & Powdered:

Cinnamon
Cloves
Cardamom
Peppercorns
Coriander seeds
Tymol seeds
Chironji
Saffron

Use only a pinch of above spice blend.

Other Ingredients:

Black Salt
Regular Salt
Chili powder
Kashmiri chili powder
Red food color
Turmeric
Lemon juice
Yogurts (hung)
Ginger-garlic paste
Onion paste
Mint paste
Few cubes of butter/ghee for basting
Chaat masala to garnish.

About 1-2 spoons of above ingredients (ratio? you must decide).

Method:

Marinate the quails with plain salt, lemon juice and chili powder for about a hour.

Then followed by all the above mentioned items, except ghee.

Maybe for couple of hours will do!

Now, smear them with ghee and grill them till crisp on the outside.

If you prefer to do it in the oven, bake them for 30 minutes over 350 degrees and and broil them briefly for 2 minutes, often changing its position!

Enjoy!!

9.7.09

Turkey Fry



Turkey Varuval:

Vaan Kozhi Milagu Varuval. Van Kozhi Fry.

Ingredients:

Turkey leg pieces 2-4
Onion
Garlic 4 cloves
Ginger 2" Tomato 1 small
Coconut grated 2 teaspoon
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Oil.

Method:

In a wide wok, heat oil and add onion, garlic, ginger, coconut and stir-fry for few minutes and wet-grind to thick paste.

In the same oil...saute' turkey and add salt, turemric and chili powder. Cover and cook for few minutes.

Then add the ground paste and 2 cups of water. Cover and cook till tender.

Once water is reduced...stir-fry over high for 5-7 minutes.

Serve warm to gow ith your roti or chappathi.

26.6.09

Quail in Country Style Curry



Quail Curry:

Kaadai Thanni Kuzhambu. Quail / Pheasant bird Curry.

Ingredients:

Quail - 2 (cut into small pieces)
Green chilies 3 sliced
Onion 1 grated
Ginger 2" julienned
Garlic 6 cloves julienned
Tomatoes 2 crushed
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Pepper powder 1 spoon
Sesame oil few spoon
Cumin seeds
Curry leaves
Cilantro to garnish.

Method:

In a wide vessel, heat oil. Add cumin,chilies and curry leaves, wait till they splutter.

Now add ginger, garlic, crushed onions and salt...let the raw odour leave the pan and onions turns to golden color.

Now add tomatoes plus meat pieces. Saute for few minutes...until meat turns opaque.

Followed by turmeric, chili and ppper powders. Fry over high for few minutes and then add 4 cups of water, cover and cook for 10-12 minutes or till the meat becomes tender and nice.

Garnish with cilantro leaves, serve warm to go with your plain steamed rice.

9.3.09

Quail Pakoda



Quail Pakoda:

Kaadai Pakoda. Kaadai Pakora. Deep fried Quails. Fried Quails.

I love this tender birds! They are gamier in taste, low in calories, better than chicken, low fat/thin skin...pretty fast in getting cooked! What else do we want!! Hmmm today I deep fried it, just for a variation! They turned out super crispy!

Ingredients:

Quails 1-2 chopped to bite size
Salt
Chili powder 1 spoon
MSG 1 pinch
Soy sauce 2 spoons
Ginger-garlic paste 1 spoon
Egg whites 1
Lemon juice few spoons
Corn flour 4 spoons
Oil for deep frying
Curry leaves fried to garnish
Garlic 6-8 chopped & fried to garnish.

Method:

Marinate meat with all the ingredients mentioned above(except oil & garnish items). Let this sit for about 2 whole hours.

Heat oil in a wok. When it comes to smoky hot...deep fry them quickly for about 2-4 minutes.

Garnish with curry leaves and garlic. Enjoy as a snack/appetizer.

2.3.09

Quail Biriyani



Quail Biriyani:

Kaadai Biriyani. Peasant bird & spicy rice dish.

Food and culture go hand in hand and leaves its own print in history. India has layers of history still not erased. The country has witnessed more than a dozen of invaders and with every invader came a different culture and a new cuisine!!

Arab travelers and invaders introduced strong spices and several recipes to India, the most popular of which is the Biriyani. The fusion of different cultures and different food habits has refined the Biriyani recipe as to what it is today.

The word 'Biryani' comes from the Parsi word 'Birian' meaning 'Fried Before Cooked'. Based on the cooking style, rice is fried before cooking. The original recipe can be traced back to Persia or modern day Iran. This was a royal dish for the Indian Kings and rulers. The Royal kitchen used to boast itself with varieties of meat - deer, hare, duck and quail!!!

Since the Mughal empire was widely spread, their Biriyani recipe can be still be found in places where the Mughals had a foothold even after they are long gone. The local and outside influences fused to create a few unique styles of biriyani.

Nawaab of Arcot, a small time south Indian ruler introduced several meat recipes to Tamilians. Arcot biriyani gets its unique flavour from strong south Indian chilies and short grain rice(Seeraga Samba). Duck, Turkey and Quail biriyani is still common in the country side.

Ingredients:

For Meat Marination:

Quail/any mid sized bird 2
Ginger-garlic paste 1 spoon(freshly prepared)
Green chili 2 minced
Scallion 1 grated
Country Tomato 1 grated
Mint 6-8 leaves bruised
Cilantro leaves bruised few
Lemon 1 fruit freshly squeezed
Rock Salt
Chili Powder 1/4 spoon
Yogurts 1/4 cup.

For Biriyani:

Short Grained Rice 2 cups
Green chilies 6 slitted
Onions 2 sliced
Tomatoes 6 chopped
Salt
Chili powder (optional...its not used generally)
Mint 10 leaves
Cilantro few leaves
Ghee 1 cup.

Spices:

Cloves 3
Cinnamon 2 sticks
Cardamom 6 crushed
Bay leaves 3 crumbled
Star anise 2
Marati Mokku 3
Rose petal few(dried)
Birinji flower 1
Saffron few strands - tapped

Method:

In a wide crock pot, heat ghee. Throw in all the spices. Let them crackle up.

Then add chilies, wait till it splutters and turns white.

Followed by onions...fry real good till golden. Maybe add salt o hasten your process.

Now tomatoes....cover and cook. When tomatoes turn pulpy, add chili powder.

Stir-in marinated meat. Cover and cook till meat is tender!

When the meat is tender and oil shows up on top, make sure there is no extra moisture. Then stir-in rice.

Let the rice get well fried for brief period. Then measure your water and add the same.

Cover and cook in a least possible heat. I always slow cook under sim, the no-1 knob here. Again it takes 1- 11/2 on stove top. Well one could set these in oven over 350 degrees for 3 whole hours. Choice is yours!

Enjoy with accompany of Vellore Serva, Spanish Onion raita and Hard boiled egg!

25.11.08

Happy ThanksGiving & Rock Cornish Hen Roast






Pan Fried Dressing

Injecting Animal

Flavor injector Food Syringe

Raw Whole Cornish Hen

Stuffed Whole Rock Cornish Hen Roast:(Version 2)

Stuffed & Roasted Cornish Hen. Chicken Roast. Grilled Whole Rock Cornish Hen.

Thanksgiving is just couple of days away...but to me its already in the air! Hope Y'll know what I mean!:) Yeah.....ifood.tv has genuinely removed all my plagiarized food pictures. I am so happy & thankful to Y'll...sure it is a perfect Thanksgiving to me.

Well.....this is one of my oldest recipe, people who were browsing my site for years, would have come across this earlier. Since nothing came to my mind....but just to republish my old post. here it is...

I also chose this recipe...thought it would be appropriate at this moment. As many of us don't have many people around to feast upon. Sometimes....small birds like Rock Cornish Hen could be just perfect for Solo cooking / family of two. Although....one could repeat this recipe with whatever choice you have 'A Huge Whole Turkey' or 'Whole Hen' or 'Whole Duck Roast'. My cookery class guest said...she likes to cook more Cornish hen roast(for all her guests) than one huge turkey. She finds it much more comfortable. Makes sense...

Rock Cornish Hen is always my safest choice...when it comes to roasting, as you know...it just weighs about 400 grams. The skin is so thin and devoid of that heavy fat. The bones are soft than the chicken. Well....the meat is very gamier in taste. Moreover it comes out cooked thoroughly...without any great attention. Well....as usual you could grill this hen and garnish it later like me. Charcoal grilling will give best results...although I did it in conventional oven(you know why - its winter)

Ingredients:

Whole Cornish Hen 1

For Injecting:

Syringe 1
Salt
Turmeric 1 pinch
Chili powder 2 pinch
Lemon juice diluted
Saffron few strands crushed
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 Chilies 2
Roma tomato 1

To be Toasted Each Separately & Powdered Together:(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 finely 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. So you don't have to use more and more butter. Skin gives a crispy crunch to the roast.

Take a teaspoon full of powdered spices + wet ground paste in a narrow cylindrical cup. Further add above said items too. Make up the volume by adding diluted lemon juice + oil. Now fill the syringe with this marination liquid. Inject the animal in the breast portion...deep under the skin. Poke at 2-4 points. Now let this stand for 2-4 hours.

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). Or you could leave it in a zip lock bag and marinate over night.

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 potatoes to thick roundels. 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 remaining potatoes on the top(not eggs at this time). Spray enough oil/ghee.Tie their legs together with cotton thread. Hey do not use any nylon thread....

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

[If you're grilling...use charcoal grill for good aroma. Place the chicken breast side up on the rack. Grill them....until they are done.]

Every 10-15 minutes, open the oven and spoon in the liquid that had 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 jalapenos, 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 baked and broiled chicken. Toss the egg slices as well.

Serve steaming hot as a main dish or side entry.

19.11.08

Quail Roast


Close-up!:)

Quail Roast

Quails Pan Roast

Quails Raw Meat

Quails in Wild

Quails Roast:

The Quail is called 'Bater' in Hindi. We call it has 'kaadai' or 'Goudhari' in Tamil. (Ofcource both are entirely different species )Quail is a small type of bird that belongs to the Pheasant family. There are two species of quail in India; the black-breasted quail found in jungle (Coturnix Coromandelica) and the brown-coloured Japanese Quail(Coturnix Coturnix Japonica) which is bred for meat or the one used for commercial Quail production. Until few years ago it was a game bird, hunted for pleasure and meat. Now it has been commercially cultured everywhere. The commercially cultured species are Japanese varieties called Couturnix quails.

Quail is a collective name for several genera of mid-sized birds in the pheasant family Phasianidae, or in the family Odontophoridae. The Old World species (Europe, Africa, Asia) . The New World quails(endemic to America) are not closely related, but are named for their similar appearance and behaviour. Anyways...as far as I get some quails here at Oxford, I am fine with any species!:)

According to gourmets, it is tastier than chicken. The breast and legs are considered delicacies. The meat is more gamier in taste! Besides taste, meat promotes good body and brain development in children. Best balanced food for pregnant and nursing mothers! The skin is so thin and less in fat content (very low calorific value) but more of phospholipds. So no worries of Cholesterol!

When compared to chicken meat(in raw) we get the following results:

When Quails have 73.93% moisture, chicken has 73-87%. Quails have 20.54% of protein compared with 20.66%. Fat 3.85% while for chicken 3.61%. Carbohydrate is so less 0.56% while chicken has 0.78%. Minerals account about 1.12% has chicken has 1.08%. Doesnt this sound amazing! I know some of you are thinking very intelligent now....what is the great difference, right! Hey imagine the size of the quails and chicken, please!

This is the first time I spotted some frozen quails in Walmart. Although not exactly like Indian Peasant bird(kaadai/ kowdhari). It was at least mid-sized bird. I thought of charcoal grilling them after a nice rub with Indian spices. Since it was so cold outside....decided to put them in an oven. So to get away with raw garlicky odour...was pan roasting them for a while...before taking it to the oven. And imagine what...it was half cooked by the time. So concluded as Pan-Roast! Doesn't that sound nice!

Ingredients:

Quails 2
Garlic 1 whole head (peeled and grated)
Dry red chilies 1 fistful (toasted and grated)
Curry laves few (used them dry here...so crumbled)
Country tomatoes 2 finely chopped
Salt
Turmeric 1/4 spoon
Sesame oil few spoons
Cilantro.

Method:

Heat oil, in a wide pan. Add chili flakes,c Curry leaves and garlic. Fry real good....until the whole house is aromatic with nice garlic odour.

Now stir-in tomatoes...fry till they wilt and oil shows up on sides.

Add salt and turmeric. Now add whole of chopped quails. Fry them over low heat...until they coat oil, spices and getting cooked. Constantly roll them to finish cooking thoroughly all the sides(applies to one uses whole quails). One could possibly take it to oven roast. Must be great that way!

Serve to go with regular rasam rice or dhall rice.

3.10.08

Duck Fry




Duck Fry:

Duck Pepper Fry. Duck Garlic Fry. Vaathu Varuval.

Ingredients:

Duck Meat 1/2 kilo
Garlic 1 whole head-peeled & sliced
Ginger 1" grated
Onion 1 bulb grated
Tomatoes 1-2 chopped
Salt
Turmeric 1/4 spoon
Chili powder 1/2 spoon
Pepper powder 2 spoons
Mustard 1/4 spoon
Cumin seeds 1-2 spoons
Chana+Urad dal 1 spoon
Curry leaves crisply fried to garnish
Sesame oil 1/4 cup.

Method:

In a wok, heat oil. Add mutard, cumin, chana+urad dal. Wait till they splutter up.

Add ginger and onion....fry real good. Maybe till onion turns to golden color.

Add garlic and tomatoes....fry till tomatoes wilt.

Add salt, turmeric, chili and pepper powders.

Now stir-in meat....fry till they turn to opaque.

Add 4 cups of water....cook with or without lid.

When the meat turns tender and juicy...without leaving any moisture, remove from heat.

Add pepper powder to taste, add curry leaves too!

Serve to go with your regular South Indian meals or plain rasam rice!

9.9.08

Duck Curry




Duck Kuzhambu:

Duck Curry. Duck Stew. Duck Kuzhambu. Duck Meat in Indian way.Vaathu Kari Kuzhambu in Tamil and Baathu Pulusu in Telugu.

Duck and Goose meat are very gamier, rough and with hard bones. One could get addicted to their taste quite easily. And they are also rich in cholesterol....so never over eat them....take a control!

Duck is prepared in too many different ways. I like Thai style curry preparations and American whole duck stuffed and roasted! So sometimes.....you like them in your own way....yeah the way your mommy did it...when you were kid! So today for a change I prepared it in an old fashioned way! This curry is best to go with your steamed rice! No offence one could take them with Idly or Dosa as well!

Ingredients:

Duck meat 1/2 kilo
Red onion 1 large
Garlic 6 beads
Ginger 2"
Tomatoes 2
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Peppercorns 2 spoons(freshly powdered)
Sesame oil few spoons
Mustard seeds 1/2 spoon
Cumin 1 spoon
Curry leaves few.

Method:

Heat oil in a wok. Stir-in onions, ginger-garlic and toamtoes. Fry for few minutes and them wet-grind them. Set aside.

In the same wok, heat oil. Add mustard, cumin and curry leaves. Set them aside too.

Now stir-in meat in the same oil. Add salt, turmeric and chili powder. Saute for few minutes. Maybe till the meat go opaque.

Then add wet-ground paste to it. Add 4 cups of water. Cover and cook for an hour. Or you also pressure cook them for about 4 whistles.

Then...when the meat is done, and gravy thickens, add pepper powder.

Let the oil show up on sides and gravy thickens. Remove from heat.

Serve to go with your Idly, Dosa, Appam, Iddiyappam, Chappathi, Roti or plain steamed rice.

9.4.08




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.

19.3.08




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

27.2.08



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.

23.2.08



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!

13.11.07



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!

28.10.07


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.

12.9.07



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.



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.

Turkey Layer Biriyani



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.

4.8.07



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.