(Coobook - ENG) - Punjabi Cuisine - (Scan-Book from India).pdf - Przepisy kuchni Indyjskiej - Maya34

Asian Chicken

Ingredients

asian chicken chicken with garlic and hot peppers

another winner from

the garlic lover's cookbook.

don't let the amount of garlic scare you.

serves 6

3(12 lb frying chicken, 1.5 kg

cut into serving pieces

3 tbsp peanut oil 50 ml

1 head garlic,

peeled and coarsely chopped - and yes that says head. the whole thing.

2 hot red peppers,

small and dried. these are optional.

3 tbsp honey 50 ml

Method

Heat the oil in a large, heavy skillet and brown chicken on all sides (5-10

minutes). Use medium-high heat.Add garlic and peppers about 1 minute before the end of

the browning process.

Add the remaining ingredients, and cook over medium heat until chicken is done and

sauce has reduced somewhat.

This takes about 10 minutes.If you are cooking white and dark meat together, remove the

white meat first or it will dry out.

Watch that sauce does not burn or boil away.When you look in the skillet to see how

everything is going and to get a whiff of the lovely aroma, do not FR take a big whiff. The

vinegar will knock you out!

Tandoori Masala

Ingredients

1 tbsp cumin seeds

1 tbsp coriander seeds

1 tbsp red (cayenne) pepper

few drops of red food -coloring

Method

Grind cumin and coriander seeds to a fine powder in a coffee grinder or with a pestle and

mortar.

Stir in cayenne and food coloring and mix well.

Store in a small airtight jar up to 2 months.

Besani Murgh

Ingredients

920 grams chicken

250 ml milk

345 ml water

3 nos. cloves

3/4 inch ginger

1/2 teaspoon cumin powder

1 inch cinnamon

1 pinch nutmeg

1/4 teaspoon red chilli powder

3-4 tablespoons curds

3-4 tablespoons gram flour (besan)

2 teaspoons salt

oil (for frying)

Method

Clean and cut the chicken into pieces and grate the ginger.

Combine milk, chicken pieces, ginger, cloves and cumin powder.

Boil until the chicken is tender and the liquid absorbed.

Sprinkle with red chilli powder and 1 1/2 teaspoon salt.

Make a batter with curd and gram flour; beat well, adding one or two tablespoons of water

and remaining salt.

Set aside for an hour. Coat cooked chicken with batter and fry until golden brown.

Lift out and drain on paper.

Chicken A La King

Ingredients

3 cups cooked chicken or turkey, chopped

1/2 cup green pepper, chopped

1/4 cup onion, chopped

1/2 cup celery, chopped

1 jar (2 oz.) pimento (or chopped red bell pepper)

1 can (4 oz.) mushrooms pieces, drained

2 cans (5 oz. cans) cream of chicken soup

1 package (10 oz.) frozen peas

Method

Combine all ingredients except peas in crockpot.

Stir well.

Cover and cook on low 6 to 7 hours.

One hour before serving, turn to high and add peas.

(Coobook - ENG) - Punjabi Cuisine - (Scan-Book from India).pdf

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