SEARCH SOFIS DELICIA !!!!!

CHILLY CHICKEN from my friends kitchen  

Posted by RISHAD N M

SOME DAYS BEFORE, I WENT TO MY FRIENDS PLACE AND GOT A CHANCE TO TASTE HER MOM'S CHILLY CHICKEN. AND TO MY SURPRISE, SHE SEND ME ITS RECIPE ON MY REQUEST IN ONLY 2 DAYS TIME. AM SHARING HER MOM'S CHILLY CHICKEN RECIPE IN HER OWN WORDS WITH LITTLE CHANGES, WHICH GAVE A KICK FOR MY TASTE BUDS AND AM SURE IT WILL KICK YOUR TASTE BUDS TOO :) :) :)... HAVE SOMETHING TASTY!!!!!

INGREDIENTS

 

CHICKEN - 1 Kg

ONION - 3 CUT INTO SQUARE PIECES

GARLIC - 12 CLOVES CUT INTO THIN SLICES

GARLIC PASTE - 2 TEASPOON

GINGER GARLIC PASTE - 2 TEASPOON

CAPSICUM - 1 CUT INTO SQUARE PIECES

GREEN CHILLY - 4 TO 5 FINELY CHOPPED

SOY SAUCE - AS PER NEED

CORNFLOUR - AS PER NEED

REFINED WHEAT FLOUR - AS PER NEED


PREPARATION
1) MARINATE THE CHICKEN WITH SOY SAUCE, GINGER AND GARLIC PASTE AND KEEP


    IT ASIDE FOR 30 MINUTES.

2) BOIL CHICKEN FOR ABOUT 5 MINUTES TO GET THE STOCK

3) IN A FRYING PAN FRY THE BOILED CHICKEN MARINATED IN A BATTER OF CORN

    FLOUR AND REFINED WHEAT FLOUR(AS PER REQUIREMENT)

4) FRY IT ONLY TILL ITS LIGHT BROWN IN COLOR

5) TAKE THE FRIED CHICKEN TO A PLATE

6) ADD SLICED GARLIC TO THE SAME OIL IN WHICH CHICKEN IS FRIED AND SAUTE IT

7) ADD ONION, CAPSICUM AND THEN THE CHICKEN AND THE STOCK ONE BY ONE AND

    COOK FOR ABOUT 5 TO 10 MINUTES

8) ADD A LITTLE CORN FLOUR MIXED WITH WATER TO MAKE IT THICK.

9) CHILLY CHICKEN IS READY


10) WHILE SERVING ADD SOME CELERY TO GARNISH









MUSSEL STUFFED BATURA  

Posted by RISHAD N M



INGREDIENTS FOR FILLING

1) MUSSEL - 250 gm
2) COCONUT OIL - 2 TABLESPOON
3) CHOPPED ONION - 400 gm
    SLICED GINGER - 2 INCH PIECE
    CRUSHED GARLIC - 12 CLOVES
    GREEN CHILLY  - 6 Nos(CUT INTO SMALL PIECES)
    CURRY LEAVES - 3 SPRIGS
    CORIANDER LEAVES - AS PER NEED
4) CHILLY POWDER - 2 TEASPOON
    CORIANDER POWDER - 1 TEASPOON
    TURMERIC POWDER - 1/2 TEASPOON
    PEPPER POWDER - 1/2 TEASPOON
5) CARDAMOM - 4
    CLOVES - 4
    CINNAMON - 2 INCH PIECE
6) SALT - AS PER NEED      


FILLING PREPARATION

1) HEAT THE OIL IN A SKILLET OR A FRYING PAN
2) ADD INGREDIENTS No.3 TO IT
3) SAUTE UNTIL SOFT (APPROXIMATELY 5 MINUTES)
4) ONCE IT STARTS TO TURN RED, ADD 4th AND 5th INGREDIENTS TO IT SLOWLY
5) ADD CLEANED MUSSEL AND SALT TO IT
6) TURN FLAME TO MINIMAL AND CLOSE IT WITH A LID
7) CHECK IN REGULAR INTERVALS FOR MASALA NOT TO STICK ON PAN
8) TURN OFF FLAME WHEN THE RAW SMELL/TASTE OF ONION GOES AND THE WATER
    CONTENT DEHYDRATES
9) DIVIDE IT INTO 20 EQUAL PORTIONS

INGREDIENTS FOR BATURA

REFINED WHEAT FLOUR - 250 gm
YEAST - 1 TEASPOON
WARM WATER - 1/2 CUP
SUGAR - 2 TEASPOON
SALT - AS PER NEED
COCONUT OIL - FOR FRYING

PREPARATION OF BATURA

1) MIX YEAST AND SUGAR TO WARM WATER AND STIR WATER FOR YEAST AND SUGAR TO DISSOLVE . KEEP IT ASIDE FOR 1/2 HOUR.
2) ADD REFINED WHEAT FLOUR TO THIS
3) MAKE IT TO A DOUGH AS YOU MAKE FOR CHAPATI (CAN ADD WATER IF REQUIRED)
4) COVER IT WITH A WET CLOTH AND ALLOW IT TO FERMENT
5) AFTER APPROXIMATELY 4 HOUR, THE SIZE OF DOUGH WILL BE ALMOST DOUBLED
6) DIVIDE IT INTO ALMOST 20 PORTIONS
7) MAKE LIME SIZED BALLS AND SPREAD THEM OUT
8) ROLL THEM OUT SLIGHTLY INTO THICK ROUNDS
9) DEEP FRY THIS IN COCONUT OIL
NOTE :- Slide the rolled dough carefully into the hot oil and just press them lightly with a spatula so that it will swell up like a ball as seen below



STUFFING

1) TEAR SIDE OF BATURA WHERE UPPER AND LOWER LAYERS OF BATTURA
    JOIN AS WE TEAR AN ENVELOPE.
2) STUFF THIS BATURA WITH THE STUFFING WE MADE
3) TEARED PART OF BATURA WILL CLOSE AUTOMATICALLY
4) SERVE THIS HOT AND FRESH TO YOUR LOVED ONES WITH TOMATO KETCHUP OR TOMATO MAYO KETCHUP.



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