Showing posts with label Non Veg. Show all posts

Thursday, 10 March 2022

PEPPER CHICKEN

March 10, 2022 Saffron Flavours chicken dry recipe, Chicken recipe, Non Veg, pepper fry, starter recipe No comments

PEPPER CHICKEN RECIPE - LEARN HOW TO MAKE PEPPER CHICKEN WITH EASY STEP BY STEP PICTURES.

Pepper chicken is a delicious , hot and spicy , aromatic dish served as starter or side dish for rice and chapati. This recipe uses freshly ground masala which makes this dish absolutely delicious. The key ingredient is the freshly ground pepper which gives the heat to the dish.
This recipe is a moderately spicy dish, to increase the heat adjust the quantity of dried red chillies .

INGREDIENTS

CHICKEN - 1KG

CORIANDER SEEDS - 2 TABLESPOON

CUMIN SEEDS - 1 TEASPOON

FENNEL SEEDS - 1 TEASPOON

PEPPER CORNS - 3 TABLESOON

DRIED RED CHILLY - 3 NO'S

COCONUT OIL - 3 TABLESPOON

CLOVES - 2

CARDAMOM - 2

CINNAMON - 1"

ONION - 4 MEDIUM CHOPPED

TOMATO - 2 CHOPPED

GINGER GARLIC PASTE - 2 TEASPOON

TURMERIC POWDER - 1 TEASPOON

WATER - 1 CUP

CURRY LEAVES - FEW

SALT - TO TASTE

CORIANDER LEAVES - HANDFUL CHOPPED

HOW TO MAKE PEPPER CHICKEN

TO MAKE SPICE POWDER

Heat a pan , add dried red chillies , coriander seeds , cumin seeds , fennel seeds , black pepper seeds and dry roast till they turn aromatic.

Cool it completely and grind it into a fine powder. Keep it aside.

In a kadai , heat coconut oil , add whole spices . Once they turn aromatic add chopped onion . Sauce till the onion turn transparent.

Add ginger garlic paste and sauce till the raw smell goes away.

Add chopped tomatoes , sauce till they turn mushy.

Add turmeric powder and curry leaves. Add cleaned chicken pieces and combine them well.

Add the ground spice mix powder and combine everything well.

Add water and salt to taste , cook till the chicken is tender and water completely dries up.

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Pomphret fry

October 09, 2019 Saffron Flavours Non Veg, Sea Food 2 comments

Pomphret fry

Spicy Aromatic and Flavorful Kerala Style Fish Fry!!!

Here is a simple & a spicy fish fry recipe.It is very common and one of the most favorite dishes in Kerala. This recipe is as simple as it can get, and goes well with any type of fish. Here I'm using white pomphret.

Ingredients

1 large pomfret
1 tbsp red Chili powder
1 tbsp pepper powder
¼ tsp turmeric powder
Salt (as required)
2 tbsp lemon juice
Oil (pref;coconut oil) (as required)
lemon wedge to garnish

Instructions

Clean fish and make slits on both sides.
Prepare the masala by mixing the red chili powder, pepper powder, turmeric powder, salt, and lemon juice.
The masala should have a thick consistency, and evenly coat the fish with it on both sides. Marinate for 30 minutes.
Heat oil in frying pan. Place the fish carefully and shallow fry in medium flame. Allow it to fry until it becomes nicely charred and brown, and then flip to cook the other side.
Once cooked, place the fish on a paper towel to drain the oil.
Squeeze a lemon on top of the fish, and serve with lemon wedges.
Serve warm with Rice.

Chicken 65

February 23, 2019 Saffron Flavours Non Veg No comments

Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily. This time we are preparing Chicken 65.

Chicken 65 is one of the most popular snack and a starter recipe all across India… It is made using boneless chicken pieces marinated with some spices and deep fried.

How the name chicken 65 came ? Chicken 65 was a dish introduced in 1965 at the Buhari Hotel restaurant in Chennai by its founder A.M. Buhari. It is introduced in 1965, so it named chicken 65. Another account claims that it is a dish containing 65 chili peppers and one more is that the dish was at 65th number on the menu of the hotel, that’s why the name.

Chicken 65

INGREDIENTS

300 gm chicken breast, cleaned and cut into small cubes (boneless)

1/4 cup thick plain yogurt
1/2 tsp Kashmiri chilli powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
2 tsp ginger garlic paste
2 tsp corn flour
A fistful of curry leaves
10 slit green chillies
2-3 cups of oil, for frying

Instructions
1. Mix the yogurt with all the spices, corn flour, ginger-garlic paste, and some salt.
2. Add the chicken pieces to this and mix well.
3. Refrigerate this mixture for about 2 hours.
4. When you are ready to fry, heat the oil in a kadai or pan. The amount of oil should be enough to almost cover the pieces so the quantity required will depend on your pan.
5. Gently add the marinated chicken pieces one by one without overlapping and fry on a medium-low flame until golden brown, turning every once in a while. The outside should turn a dark golden brown otherwise the meat won’t be cooked through.
6. Remove from the oil. Drain on paper towels as you fry the next batch. Add the curry leaves and slit green chillies when you are frying up the last batch and let it turn crisp.
7. Drain and add curry leaves and green chillies to the fried pieces of chicken. Give everything a quick stir and serve hot .

PIZZA (CHICKEN)

December 09, 2018 Saffron Flavours Non Veg No comments

Pizzas are one of the most popular food items in the entire world. They are native to Italy and it is believed that pizzas were a subtle improvisation of flat bread prepared by ancient Greeks and Italians. The base forms the structure of your pizza. You can choose from ready-made pizza bases or can make one at home. Make sure that you knead the dough properly and pay close attention to the ingredients that you add. A little yeast is always desirable as it helps the base to rise properly. Adding lukewarm water and a little olive oil ensures a wonderfully smooth and soft dough. You can choose from a variety of flours for your base. From the traditional maida to whole wheat atta, multi-grain, soy flour and oatmeal flour.Today I am using maida and readymade sauce. You can even make fresh pizza sauce at home.You can let your creativity run wild when it comes to topping your pizza,from aromatic herbs and garden fresh veggies to soy chunks, meat balls, prawns, paneer, mushrooms,chicken, corn, fish and lots more.Mozzarella cheese will always remain the classic and most preferred variety however ricotta and cheddar cheese can also be used.

Ingredients

Maida - 1 Cup
Warm Water - ½ Cup
Olive Oil - 2 Tbsp
Mixed Herbs - 1 Tbsp
Sugar - ½ Tsp
Salt - To Taste
Yeast - ½ Tbsp
Onions - ¼ Cup (Chopped)
Bell Peppers - ¼ Cup (Chopped)
Button Mushrooms - ¼ Cup (sliced)
Pizza Sauce - 3 Tbsp
Cheese - ½ Cup
Olive OIl - 1 Tbsp
Chicken pieces- 200gms(small cubes)
Salt n Herbs - Your Preference!

Instructions

In a bowl add the warm water, sugar and yeast. Mix well and keep aside for 10 minutes.
Add the Maida, salt, herbs in a bowl or a kneading plate and mix well. Pour in the yeast mix and knead to a sticky soft dough, if required add more warm water.
Transfer to a oil greased bowl and cover with a damp cloth and keep aside in a warm place for about an hour.
After one hour, heat a gas tandoor/cooker in med-high flame or a oven at 250° C for 10 minutes.
Dust you hands with maida and knead the dough out for a minute. Then roll it dusting Maida in between to prevent sticking as thin or as thick as you prefer. I roll it to 26 cm diameter.
In a pizza pan or any bakeable tawa add one tbsp oil and then place the rolled pizza dough and adjust the shape if needed to.
Place the tawa in the tandoor and bake the base for 2minutes.Maida crust pizzas have a tendency to have a raw after taste/smell if not cooked well.
Take the base out and spread the sauce, scatter the cheese, onions, capsicums, mushroom slices and chicken cubes. Season with salt and smear the edges with oil.
Transfer this to the ovem and bake for 20 minutes in med-high flame.
Pizza is ready, rub the herbs and add those in as well, slice and enjoy!

CHICKEN ROAST

September 09, 2018 Saffron Flavours Non Veg No comments

Chicken pieces marinated and stir fried with simple spices. The caramelized onion gives great taste to this dish.I recommend marinating the chicken for at least 30 minutes before you start cooking. You can reduce the amount of chilli added if you do not want too much heat in your dish. This is a dry roast recipe which is the best version, but you can also prepare it in a semi gravy form by adding some water while the chicken cooks.It is a perfect preparation to serve to guests along with rice or chapati.

Course : side dish
Cuisine: South Indian
Serving: 4

INGREDIENTS

Chicken -500gms

Ginger garlic paste -1 tbsp

Curry leaves- 2 strands

Onion - 3 medium sized (sliced)

Green chillies-4 no's slit

Coconut oil - 2 tbsp

MARINATION

Red chilli powder-2 tsp
Salt- to taste
Turmeric powder- 1/4tsp
Lemon juice-1tspn

METHOD

Marinate the chicken pieces with salt ,red chilli powder , turmeric powder and lemon juice and keep it aside for 30minutes.
Heat a kadai preferably iron kadai. Add coconut oil and curry leaves .
Now add the marinated chicken pieces an fry till till the chicken is half cooked. Add sliced onion, ginger garlic paste and slit green chillies.
Fry till the onion caramelized and the chicken is completely cooked and dry.
Garnish with curry leaves and serve hot with rice or chapati.

CHICKEN MANCHURIAN(gravy)

August 31, 2018 Saffron Flavours Non Veg No comments

You don’t even need to look at the menu before ordering Chicken Manchurian at any Indo-Chinese restaurant. The manchurian gravy that is served in India is full of flavours, spices and drama – just like how we like it. Batter fried chicken pieces are just one of the delicious things you can make manchurian in. Besides chicken manchurian, soya, paneer, prawns and mixed vegetable manchurian are popular, simple to make and equally delicious! These yummy fried chicken pieces in a sauteed ginger garlic and chilli based thick gravy tastes best with fried rice.

This dish is quintessentially spicy and full of garlic flavor. This dish is served across the world more in Indian restaurants than in Chinese restaurants. This dish was originally a Chinese dish but our Indian chefs modified it by making it more spicy and adding Indian masalas to best suit the Indian tastebuds .

Prep Time : 21-25 minutes

Cook time : 21- 25minutes

Serve : 4

INGREDIENTS

Boneless chicken cut into fingers400 gms

Eggs 1

Cornflour/ corn starch 6 tablespoons

Salt to taste

Soy sauce 2 tablespoons

Oil 4 tbsps + to deep fry

Ginger finely chopped 2 inch piece

Garlic finely chopped8-10 cloves

Onion sliced 1 medium

Green chillies roughly sliced3-4

Chicken stock 2 cups

Green capsicum cut into thin strips1 medium

Vinegar 2 tablespoons

Spring onion greens finely chopped2 stalks

Method

Mix the egg, flour tablespoons cornflour, salt and one tablespoon soy sauce in a bowl. Add the chicken pieces and mix. Set aside for half an hour. Mix the remaining cornflour in one cup of water.

Heat sufficient oil in a wok and deep fry the marinated chicken for two to three minutes. Drain on absorbent paper. Heat four tablespoons oil in a wok, add the ginger and garlic and stir fry for half a minute.

Add the onion and green chillies and continue to stir fry for a minute. Stir in the remaining soy sauce, chicken stock and salt.

Bring the mixture to a boil. Stir in the cornflour mixture and cook for a minute more or until the sauce starts to thicken, stirring continuously.

Add fried chicken pieces and capsicum and cook for a couple of minutes.

Stir in vinegar and serve hot, garnished with spring onion greens.

PRAWNS CUTLET

June 24, 2018 Saffron Flavours Non Veg, Sea Food No comments

These prawns cutlet are tasty cutlets which can be prepared easily. If you are a prawn lovers, never miss this cutlet recipe. These can be prepared easily as evening snacks.

Ingredients

Prawns 1 cup

Bread 2 slices

Oil 3 tablespoons

Onion 1 large

Green chillies 2

Garlic 4 cloves

Ginger 1 inch piece

Coriander powder 1/2 teaspoon

Turmeric powder 1 teaspoon

Garam masala powder 1 teaspoon

Lemon juice 1 tablespoon

Fresh coriander leaves a few sprigs

Refined flour (maida) 2 tablespoons

Egg beaten 1

Bread crumbs 1/2 cup

Method

Remove Shell, de-vein and wash the prawns thoroughly. Boil with a little salt, drain and chop them. Soak the bread in cold water for five minutes, squeeze out the water and blend in food processor until smooth.

Peel and finely chop the onion. Wash, peel and grate the ginger. Peel and finely chop garlic. Wash, remove the stem and finely chop the green chillies. Clean, wash and chop the coriander leaves.

Heat oil over medium heat, fry the chopped onions, chopped green chillies, chopped garlic and grated ginger for about 6-8 minutes.

Add coriander powder, turmeric powder and garam masala powder, stir fry for 1 minute. Add salt, pepper powder and chopped coriander cook for 30 seconds. Add the chopped prawns, bread mixture and lemon juice.

Remove from heat, mix thoroughly. Chill for atleast two hours. Divide the mixture into 12 equal portions and shape into cutlets.

Dust them with flour, then dip in beaten egg and roll in bread crumbs. Ensure that the cutlets are coated properly.

Heat oil and deep fry till golden brown.

PRAWNS SUKKA

April 28, 2018 Saffron Flavours Non Veg, Sea Food No comments

Prawns Sukka” is a popular, coastal seafood delicacy from Mangalore. It is also known as Yetti Ajadina in Tulu. Its an absolute favourite of the people of Mangalore and is usually served with the plain boiled rice or neer dosa.
Ingredients:

15 King Prawns (shelled, deveined and cleaned)
1 Onion, chopped
1 1/2 Tomato, chopped
1 inch Ginger, chopped
3 Garlic Flakes, crushed
2 Green Chili, chopped
1 tsp Mustard seed
Curry Leaves, few springs
1 Dry Red Chili
1 tbsp Oil
1/4 tsp Turmeric powder
Salt to taste

For the Dry Paste:

2 tsp Coriander seeds, roasted

1 tsp Cumin seeds, roasted

6-7 Dry Red Chili, roasted

1/4 Mustard seeds, roasted

a pinch of Fenugreek seeds, roasted

1/2 cup Fresh Coconut, grated

1 tsp Tamarind paste

Instructions:

Clean the prawns well by removing its head, shell and deveining it. Keep aside.
Grind all the ingredients under dry paste, except for the grated coconut and tamarind. Make a fine powder. Now add the rest of the ingredients and grind again until you get a coarse dry coconut paste. Keep aside.
Heat oil in a kadai. And when its hot enough add mustard seeds, garlic, dry red chili and curry leaves.
Add chopped onions and saute until translucent. Add green chili and ginger, give a stir.
Now add chopped tomatoes and let it cook for 5 mins until they become soft.
Add cleaned prawns, turmeric and salt to taste. Mix well.
Add half cup of water and stir. Close the lid and cook the prawns for another 5 -6 mins in medium flame. Add more water if needed.
Once gravy is thick, add the Dry coconut paste and mix gently.
Cook for about 2-3 mins. Turn off the gas. The prawns will be well coated with this dry coconut paste now.
The hot and spicy Prawns Sukka is ready to be served.
You can serve it with some White Rice, Boiled Rice or Neer Dosa.

Chicken -500gms

Ginger garlic paste -1 tbsp

Curry leaves- 2 strands

Onion - 3 medium sized (sliced)

Green chillies-4 no's slit

Coconut oil - 2 tbsp

MARINATION

Prep Time : 21-25 minutes

Cook time : 21- 25minutes

Serve : 4

INGREDIENTS

Method

These prawns cutlet are tasty cutlets which can be prepared easily. If you are a prawn lovers, never miss this cutlet recipe. These can be prepared easily as evening snacks.

Method

Instructions:

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PEPPER CHICKEN

Pomphret fry

Instructions

Chicken 65

INGREDIENTS

Instructions

PIZZA (CHICKEN)

Instructions

CHICKEN ROAST

CHICKEN MANCHURIAN(gravy)

PRAWNS CUTLET

PRAWNS SUKKA

MUTTON PEPPER FRY

Instructions

INGREDIENTS

Instructions

Instructions

Chicken -500gms Ginger garlic paste -1 tbsp Curry leaves- 2 strands Onion - 3 medium sized (sliced) Green chillies-4 no's slit Coconut oil - 2 tbsp

MARINATION

Prep Time : 21-25 minutes

Cook time : 21- 25minutes

Serve : 4

INGREDIENTS

Method

These prawns cutlet are tasty cutlets which can be prepared easily. If you are a prawn lovers, never miss this cutlet recipe. These can be prepared easily as evening snacks.

Method

Instructions:

Chicken -500gms

Ginger garlic paste -1 tbsp

Curry leaves- 2 strands

Onion - 3 medium sized (sliced)

Green chillies-4 no's slit

Coconut oil - 2 tbsp