Shallow fried soft boneless chicken

shallow  fried soft boneless chicken

Chicken is mostly deep fried. It is fried to be crispy in the outside and juicy in the inside. Today I am going to fry chicken in a different way. The chicken will not be crispy but soft both inside and out. Recently I made this for a dinner party. It was a sellout despite that it was not crispy. That is why I decided to post it here.

                                     Recipe summary
                                               For  
                     Shallow  fried soft boneless chicken

Preparation time: 30 minutes
Cooking time: 40 minutes

Serves: 10

Preparation
1. In a blender make paste of 10  grams ginger and 5 cloves garlic with a little water. This ginger garlic paste will soften the chicken.

2. Wash and skin 1 kilo chicken breast. Cut into very small pieces of ¾ inch long. We cut this so small to absorb the spices.

Method

1. Mix 1 tablespoon chili powder, 1/2 tsp turmeric powder, 1 teaspoon cumin powder, 1 teaspoon pepper powder 1 teaspoon salt, ginger garlic paste,  and mix well.

Marinated chicken

Refrigerate for one hour. 

2. In a large frying pan or a wok heat one cup of oil. The other cup we will add later as the oil is consumed in frying.

When the oil is hot reduce the heat to medium.

3. Add the chicken pieces and start frying.

Reduce the heat to low and let it fry slowly.

4. You have to stir the chicken often to get the chicken evenly cooked because there is not enough oil to cover the chicken.

Initially the chicken will ooze out its juices and let this evaporate. After all the chicken juice has evaporated you can cover the pan for short intervals to quicken the frying process. You fry for about 20 minutes. Add oil as the oil in the pan dries up.
5. After 20 minutes, add 5 large onions chopped coarsely.  Stir well and continue frying for another 15 minutes.

Now the chicken will be soft and very tasty.

Shallow  fried soft boneless chicken

6.Now add a little pepper powder and mix well. Add washed and dried 1 sprig curry leaves. Fry for two minutes.Fried chicken is ready.


Taste for seasoning and adjust. when you prepare this dish you must take care staying near the cooker as you have to stir often.

Chicken is ready. It can be served with rice or bread.   
I hope you will try and enjoy. This is my mother's recipe.I fry in sesame oil as it will be tasty.

Shallow  fried soft boneless chicken is ready.

                                                                                       

                     

Preparation time: 30 minutes
Cooking time: 40 minutes
Serves: 10

Ingredients
Main
1 kilogram chicken breast
Others
2 cups sesame oil or olive oil
10 gram ginger grated
5 cloves garlic
1 teaspoon salt
5 large onions chopped coarsely
1 sprig curry leaves
Spices
1 teaspoon pepper powder
1 teaspoon cumin seed powder
1 tablespoon chili powder
1/2 teaspoon turmeric powder.
Preparation
In a blender make paste of ginger and garlic with a little water. This ginger garlic paste will soften the chicken.
 Wash and skin the chicken. Cut into very small pieces of ¾ inch long. We cut this so small to absorb the spices.

Marinated chicken

Method

Mix chili powder, turmeric powder, cumin powder, pepper powder salt, ginger garlic paste,  and mix well.
Refrigerate for one hour. If you buy more chicken you can marinate and freeze it for later use. You can remove chicken from the freezer and leave in the refrigerator overnight to thaw for the next day lunch or dinner.

In a large frying pan or a wok heat one cup of oil. The other cup we will add later as the oil is consumed in frying.

When the oil is hot reduce the heat to medium.

Add the chicken pieces and start frying.

Reduce the heat to low and let it fry slowly.
You have to stir the chicken often to get the chicken evenly cooked because there is not enough oil to cover the chicken.

Initially the chicken will ooze out its juices and let this evaporate. After all the chicken juice has evaporated you can cover the pan for short intervals to quicken the frying process. You fry for about 20 minutes. Add oil as the oil in the pan dries up.

Onion with chili powder and salt

Onion added to chicken

After 20 minutes, add the onion. Stir well and continue frying for another 15 minutes.
Now the chicken will be soft and very tasty.I hope you will try and enjoy. This is my mother's recipe.

Chicken frying is reaching the end

Curry leaves added

Now add a little pepper powder and mix well. Add washed and dried curry leaves. Fry for two minutes.
Taste for seasoning and adjust. when you prepare this dish you must take care staying near the cooker as you have to stir often.
Chicken is ready. It can be served with rice or bread.

Fried chicken without the addition of curry leaves

Rice noodles with fried tempeh

Plate of rice noodles with fried tempeh

                                 Recipe summary 
                                          For 
                      Rice noodles with fried tempeh

Preparation time: 30 minutes
Cooking time: 30 minutes.
Serves: 4

Preparation

1. In a steamer steam 150 grams tempeh for 15 minutes. Let it cool form 15 minutes. 
Slice the tempeh into small pieces – ½ in to ¾ inch cubes.

Tempeh

2. In a medium sized frying pan or a wok heat 1 cup  oil.

When it is hot add the tempeh slices and reduce the heat to medium and fry till the tempeh turns into a golden brown and crispy. This will take about 10 to 15 minutes.Drain and set it aside. Keep the remaining oil.

In a large sized saucepan add 1 liter of water and bring to a boil. When the water comes to a boil, add the dry noodles and the seasoning that comes with the noodles packet. Add 1 teaspoon of vegetable oil if the seasoning that comes with the noodles packet does not contain any oil. We add the oil so that the noodle stands will not stick together and form a lump. Cook for about 4 minutes (or according to the instruction given in the noodles packet). Drain and leave the noodles in the colander so that all the water will drop off.

Method

In a large frying pan or a wok heat two tablespoon of leftover oil from frying tempeh.

When the oil is hot reduce the heat to medium and add 1 large onion chopped coarsely and fry for about 5 minutes.

Add 1 green chili chopped small, 1 carrot grated, 100 grams celery cut fine and 80 grams beans chopped fine and fry for 5 minutes.
Add 200 grams Bok choy and fry for 3 minutes.

Add½ teaspoon salt.

Stir and mix everything well.

Rice  noodles with fried tempeh

Add the cooked noodles and stir well and cook for 2 minutes. Add 1 teaspoon soy sauce, ¼ teaspoon pepper powder and 
1 teaspoon of fragrant sesame oil sesame oil. If you find the smell of sesame oil too strong for you, you may omit it.

The fried noodles is ready. Serve in individual plates and top with the fried tempeh.

Rice noodles with fried tempeh is ready.
                                                                                  

Recipe follows in detail with pictures.

                     

Soy bean is best taken in fermented form. Today I am going to make noodles with fried tempeh and cooked vegetables. This is a nutritious vegetarian dish.

Tempeh

The tempeh you find in your area may differ in form. The results will be the same.

Preparation time: 30 minutes
Cooking time: 30 minutes.
Serves: 4

Ingredients:
Main
200 grams dry flat rice noodles (you can use any type of noodles)
100 grams tempeh 
Others
200 grams bok choy chopped into small pieces
1 large onion chopped coarsely
1 carrot grated 60 grams
80 grams French beans chopped fine
100 grams celery
1 green chili
½ teaspoon salt
¼ teaspoon pepper powder
1 teaspoon soy sauce
1 cup vegetable oil of your choice
1 teaspoon of fragrant sesame oil (optional)

Carrot, beans, onion, leeks and Bok choy

 Preparation
In a steamer steam the tempeh for 15 minutes. Let it cool form 15 minutes. If you wish you can skip this step. Steaming takes away the slight bitterness in the tempeh and also makes it more digestible.

Tempeh ready for steaming

Slice the tempeh into small pieces – ½ in to ¾ inch cubes.
In a medium sized frying pan or a wok heat the oil.
When it is hot add the tempeh slices and reduce the heat to medium and fry till the tempeh turns into a golden brown and crispy. This will take about 10 to 15 minutes.

fried tempeh

Drain and set it aside. Keep the remaining oil.
In a large sized saucepan add 1 liter of water and bring to a boil. When the water comes to a boil, add the dry noodles and the seasoning that comes with the noodles packet. Add 1 teaspoon of vegetable oil if the seasoning that comes with the noodles packet does not contain any oil. We add the oil so that the noodle stands will not stick together and form a lump. Cook for about 4 minutes (or according to the instruction given in the noodles packet). Drain and leave the noodles in the colander so that all the water will drop off.
Method
In a large frying pan or a wok heat two tablespoon of leftover oil from frying tempeh.
When the oil is hot reduce the heat to medium and add the onions and fry for about 5 minutes.
Add green chili, carrot, celery and beans and fry for 5 minutes.
Add the bok choy and fry for 3 minutes.
Add salt.
Stir and mix everything well.
Add the cooked noodles and stir well and cook for 2 minutes. Add soy sauce, pepper and sesame oil. If you find the smell of sesame oil too strong for you, you may omit it.

The fried noodles is ready. Serve in individual plates and top with the fried tempeh.

Rice  noodles with fried tempeh

FRIED  TEMPEH AS A SNACK

We can have fried tempeh as a snack too.Cut tempeh slightly big and fry. It becomes a snack. You can freeze it and have any time you like.

It is very similar to the smaller one

Turnip soup

Turnip soup

                                  Recipe Summary
                                            For  
                                    Turnip soup

Preparation time: 15 minutes
Cooking time: 1 hour
Serves: 10

Preparation
Wash and peel the skin of 1.7 kg turnip and cut into 1/2 inch cubes.  Chop 2 onions.  Similarly wash, peel and slice 200 grams potatoes.

Turnip

In a large sized sauce pan or wok melt 1 table spoon butter in low heat. After the butter melts add onion and fry for five minutes till it becomes translucent. Add the potato slices and fry for another five minutes.
Add 2 cups vegetable stock, 2 liter water and turnip pieces. Cover and bring to a boil. Reduce the heat to medium and simmer for about 25 minutes or until the turnip pieces become soft

Take off the heat and let it cool for 15 minutes.

In a liquidizer add the turnip and potato pieces and a little liquid from the pan and grind the content to a fine paste. The liquidizer will grind more efficiently if you add less water. If you add to much water it will take longer time and it will not grind fine. You may have to liquidize the tubers in batches. Liquidize all the content of the pan. Add the remaining liquid last. The consistency of the soup should be to your liking. If it is too watery you will evaporate some of the water. If the soup is too thick add a little water.
In a pan melt 1 table spoon butter add 1 table spoon all purpose  flour stirring constantly add little milk into the pan and make a batter. Now add all the liquidized soup into the same sauce pan stirring well for the batter to blend.

Turnip soup

Add Nestle cream,evaporated milk or coconut milk  to your taste 2 tea spoon  salt, 2 tea spoon pepper and 1 teaspoon dried rosemary. Simmer for 5 minutes and don't boil.Taste for seasoning and adjust.
The soup is ready.
You can consume as a meal or serve as a starter or side dish.I make this soup for Christmas party and every body enjoy this especially the children.

     Turnip soup is ready.                                                                             

                     

This is one of my favorite soups. Today I am making this for a dinner party. It is easy to make and is also very delicious. There are many varieties of turnips displaying different colors. The turnip I bought today had a brown skin and white flesh. The turnip I bought was a bit too big. This was the smallest tuber that I could find. Today we had with roasted chicken and hard roll

Roasted chicken and hard roll

Turnip can be eaten raw. It has a sweet flavor. It can be added to salads, soups and stews. It is enjoyed by children too.

Turnip

Preparation time: 15 minutes
Cooking time: 1 hour
Serves: 10

Ingredients
Main
1.7 kg turnip
200 gram potatoes
2 onions coarsely chopped.
Others
2 cups vegetable stock
Nestle cream,evaporated milk or coconut milk  to your taste.
2 teaspoon salt

2 table spoon butter
2 liter water
1 table spoon all purpose flour.
Spices
2 teaspoon pepper powder
1 teaspoon dried rosemary

Preparation
Wash and peel the skin of turnip and cut into 1/2 inch cubes.  Chop onion.  Similarly wash, peel and slice potatoes.

Turnip cut into pieces

Potato and onion

Method

In a large sized sauce pan or wok melt the butter in low heat. After the butter melts add onion and fry for five minutes till it becomes translucent. Add the potato slices and fry for another five minutes.

Onion frying in butter

Add vegetable stock, water and turnip pieces. Cover and bring to a boil. Reduce the heat to medium and simmer for about 25 minutes or until the turnip pieces become soft
Take off the heat and let it cool for 15 minutes.
In a liquidizer add the turnip and potato pieces and a little liquid from the pan and grind the content to a fine paste. The liquidizer will grind more efficiently if you add less water. If you add to much water it will take longer time and it will not grind fine. You may have to liquidize the tubers in batches. Liquidize all the content of the pan. Add the remaining liquid last. The consistency of the soup should be to your liking. If it is too watery you will evaporate some of the water. If the soup is too thick add a little water.

In a pan melt butter add the flour stirring constantly add little milk into the pan and make a batter. Now add all the liquidized soup into the same sauce pan stirring well for the batter to blend.
Add milk, salt, pepper and rosemary. Simmer for 5 minutes and don't boil.
Taste for seasoning and adjust.
The soup is ready.
You can consume as a meal or serve as a starter or side dish.
I make this soup for Christmas party and everybody enjoys  especially the children.

Spicy salmon gravy with egg plant and okra

Spicy salmon gravy with egg plant and okra

                                  Recipe Summary 
                                           For 
              Spicy salmon gravy with egg plant and okra

Preparation time: 20 minutes
Cooking time: 40 minutes
Serves:4

Preparation 
1.  In a small bowl of water add ½ teaspoon turmeric and ½ teaspoon salt and mix well. Wash the salmon with this solution. Turmeric and salt are anti-bacterial. Turmeric will remove some of the fishy smell from the salmon.

Salmon,egg plant,okra and tomato

2. Cut 250 grams salmon into pieces of desired size. Add ½ teaspoon turmeric and ½ teaspoon salt to marinate and leave for 15 minutes.

3.  Extract three tablespoon juice from 20 grams tamarind using warm water.

4. Wash and cut 70 grams  egg plant into big pieces and put in salted water. Wash 4 okras wipe and trim the ends and keep.

5. Heat a wok or a pan and add two table spoon oil. Fry the eggplant for two minutes. Remove and keep aside.

Method

1. To the same pan or wok using the same oil add 2 dry red chilli, 1 lemon grass cut into 4 inch pieces, add 1 stalk pandan leaf and 10 curry leaves cut small and fry for 2 minutes.

2. Add 1 onion chopped small and fry for 3 minutes. Add 
4 garlic cloves halved, ½ teaspoon cumin seeds, ½ teaspoon fennel seeds, ½ teaspoon fenugreek seeds  and fry for a minute. Cook all these in low heat. I add the spices after the onion so that they will not burn and turn black You can add them at the beginning after you add chili, lemon grass and pandan leaf. Reduce the fire.You will get a nice aroma.

Onion,green chili,red chili, 
garlic,lemon grass, dried
 pandan leaf and tamarind

3. Add 60 grams tomato cut into small pieces and fry for two minutes and add fried egg plant.

4. Add 1 litre water and then add 1 tablespoon curry powder and ¾ teaspoon salt. Stir well. Cover and bring to a boil then lower the heat and let it simmer for 10 minutes.

5. Add okra and tamarind juice and taste for seasoning. Cover and let it simmer for 10 minutes.

6. Now add the fish simmer for 8 minutes. You can make this curry without egg plant and okra but they give an additional taste.

7. Add 1 cup coconut cream,½ teaspoon pepper powder and simmer for 5 minutes. Taste the gravy for seasoning, adjust and take off the heat.

Spicy salmon gravy 
with egg plant and okra

Salmon gravy is ready. Serve with rice or bread.

If you like you can visit my Spicy salmon curry pizza.




Spicy salmon gravy with egg plant and okra is ready.                                                                                  

Recipe follows in detail with pictures.

                     

Fish has been an important source of protein for humans for ages. Among the many varieties of fish salmon is considered to be the best source of omega-3 fatty acids. Salmon also contains many vitamins and minerals. Salmon is a healthier alternative to red meat.

Nutritional information relating to salmon will be found here.
http://ndb.nal.usda.gov/ndb/foods/show/4687?fg=&man=&lfacet=&format=&count=&max=25&offset=&sort=&qlookup=salmon

It is said to be a brain food. Omega-3 fatty acids are a great help to our hearts.

Look for moist, shiny, bright and firm fish, when buying salmon. If it smells exceedingly fishy don’t buy it. It is a good fish if it smells sea-fresh.

It is said that we require two servings of 150 grams of salmon per week. Salmon is mostly baked, boiled, fried,eaten raw with salad or as sushi. It is very tasty when it is fried but the oil of salmon is wasted.I make curry so that the whole oil is in the curry. Today I will give you my curry recipe.

Salmon,egg plant,okra and tomato

Preparation time: 20 minutes
Cooking time: 40 minutes
Serves:4

 Ingredients
Main

250 grams salmon
70 grams egg plant (1 small)
4 okras (40 grams)
Others
60 grams tomato (1 medium) cut into small pieces
1 onion chopped coarsely
1 green chilli sliced into small pieces
4 garlic cloves halved
10 curry leaves
1 cup coconut cream
1 lemon grass cut into 4 inch pieces
1 pandan leaf
20 grams tamarind
Spices
1 tablespoon curry powder
1 teaspoon turmeric powder
½ teaspoon pepper powder
½ teaspoon fenugreek seeds
½ teaspoon cumin seeds
½ teaspoon fennel seeds
2 dry chilli

1 litre water
¾ teaspoon salt

Onion,green chili,red chili, garlic,lemon grass, dried pandan leaf and tamarind

Method

In a small bowl of water add ½ teaspoon turmeric and ½ teaspoon salt and mix well. Wash the salmon with this solution. Turmeric and salt are anti-bacterial. Turmeric will remove some of the fishy smell from the salmon.
.
Cut the salmon into pieces of desired size. Add ½ teaspoon turmeric and ½ teaspoon salt to marinate and leave for 15 minutes. Extract three tablespoon juice from tamarind using warm water.

Cut tomato ,egg plant and okra

                                                   
Wash and cut the egg plant into big pieces .and put in salt water. Wash the okra wipe and trim the ends and keep.
.

Frying egg plant

Heat a wok or a pan and add two table spoon oil. Fry the eggplant for two minutes. Remove and keep aside.

Frying dry chili, lemon grass and pandan leaf

To the same pan or wok using the same oil add red chilli, add pandan leaf and curry leaves and fry for 2 minutes.

Added onion,garlic, and chilies

 Add onion and fry for 3 minutes. Add garlic, curry leaves, cumin seeds, fennel seeds, fenugreek seeds  and fry for a minute. Cook all these in low heat. I add the spices after the onion so that they will not burn and turn black You can add them at the beginning after you add chili lemon grass and pandan leaf. Reduce the fire.You will get a nice aroma.

Tomato Added

Add tomato fry for two minutes and add fried egg plant.

Water,chilli powder,and salt added

Add water and then the chilli powder and salt. Stir well. Cover and bring to a boil then lower the heat and let it simmer for 10 minutes.

Okra and tamarind juice added

Add okra and tamarind juice and taste for seasoning. Cover and let it simmer for 10 minutes.

Fish added

 Now add the fish simmer for 8 minutes. You can make this curry without egg plant and okra but they give an additional taste.

coconut milk added

Salmon curry is ready

Add coconut cream and simmer for 5 minutes. Taste the gravy for seasoning, adjust and take off the heat.
Salmon gravy is ready. Serve with rice or bread.
If you like you can visit my Spicy salmon curry pizza.

Couscous with fried egg plant, potato and onion

Couscous with fried egg plant, potato and onion

Couscous is a traditional dish of semolina (granules of durum wheat) which is cooked by steaming and served with a meat or vegetable stew spooned over it.
Today I am going to make couscous with fried vegetables.

                               Recipe summary 
                                        For 
         Couscous with fried egg plant, potato and onion

Preparation: 30 minutes
Cooking time: 40 minutes
Serves: 6

Preparation

1. Wash 80 grams and grate carrot.
2. Wash 150 grams French beans cut into ¼ inch long. shred it.
3. Wash and Slice cabbage  into fine strings.
4. Microwave carrot,beans and cabbage for 4 minutes on high. Keep aside.
5. slice 2 onions into rings.

6. Cut 1 eggplant  into thin round rings and immerse in salted water.Later remove and marinate with ½ teaspoon chili powder ¼ teaspoon turmeric powder, ½ teaspoon salt ¼ teaspoon pepper and marinate.

7.Cut 1 potato and cut into small cubes and  put in water.
Remove and marinate with ½ teaspoon chili powder ¼ teaspoon turmeric powder, ½ teaspoon salt ¼ teaspoon pepper and marinate.

Method

Fried items

1.  Heat a frying pan or a wok, add ½ cup oil,
when it is hot, add onion rings and fry for about 10 minutes when onion rings turn golden brown.
Fry potatoes in low heat using the same oil,   If you fry in low heat the potatoes will be soft and juicy.

There were 3 ¾ cups of couscous in the 500 gram packet. The ratio of couscous to water is 1:1.2.

Therefore I boiled 4 ½ cups of water, with ½ teaspoon salt.

Couscous with fried egg plant, 
potato and onion

Once the water comes to a boil take the pan from the heat and add the couscous. Give it a quick stir  and cover the pan.
Open after 5 minutes, add 1 table spoon of butter and stir well. Couscous is ready.


Now add the fried vegetables and mix well or you can top the couscous with them.

  Couscous with fried egg plant, potato and onion is ready.                                                                                  

Recipe follows in detail with pictures.

                     

Preparation: 30 minutes
Cooking time: 40 minutes
Serves: 6

Ingredients
500 grams couscous
80 grams carrot
1 potato
150 grams French beans chopped finely
150 grams cabbage shredded finely
I eggplant sliced into thin round rings
2 onions sliced into rings
1 teaspoon chili powder
½ teaspoon turmeric powder
½ teaspoon salt
¼ teaspoon pepper powder

Preparation

Wash and grate carrot.
Wash and cut beans into small pieces – ¼ inch long. shred it.
Slice cabbage into fine strings.
I shredded carrot and beans in the food processor. Cooked them in microwave them for 4 minutes on high.

Cut eggplant into rounds thin slices and immerse in salted water. If you don’t immerse in water the eggplant slices will discolour and will not look good.

Egg plant marinated

We are going to marinate eggplant and potato with plain chilli powder, turmeric powder, pepper powder and salt. So you divide the quantity mentioned in the recipe into two and use them. It will do no harm if you exceed the quantity mentioned in the recipe.

Add plain chilli powder, turmeric powder, pepper powder and salt and marinate for about 30 minutes.

Frying Egg plant

Wash, peel the skin and cut potato into bite size pieces immersed in water. After 10 minutes, drain the water.
 Add plain chilli powder, turmeric powder, salt and pepper and marinate for about 3 minutes.

potato marinated

Slice onion into thin round rings.

Onion cut into rings

Onion is frying

Method

Heat a frying pan or a wok, add ½ cup oil, I used sunflower oil. When the oil is hot add onion rings and fry for about 10 minutes. When the onion turns golden brown remove the onion rings from the pan with a slotted spoon and keep aside.

frying potato

Fry potatoes in low heat using the same oil,   If you fry in low heat the potatoes will be soft and juicy.

Fried items

There were 3 ¾ cups of couscous in the 500 gram packet. The ratio of couscous to water is 1:1.2.
Therefore I boiled 4 ½ cups of water, with ½ teaspoon salt.
Once the water comes to a boil take the pan from the heat and add the couscous. Give it a quick stir  and cover the pan.
Open after 5 minutes, add 1 table spoon of butter and stir well. Couscous is ready.

Cooked  mixed vegetables

Now add the fried vegetables and mix well or you can top the couscous with them..

Fried items with couscous

Fried items especially the onion tasted good. You don’t need any other accompaniment. You can eat it on its own. Serve while it is still warm. If you still want to have with some sauce you can see my recipe for couscous with curry sauce.
Enjoy!