Saturday, March 26, 2011

Cooking in minutes...

This is quicker version of Chili Chicken and it does not involve deep frying or more than 20 minutes in the kitchen.

Quick Chili Chicken :


 1 boneless chicken breast (cubed)
 1 capsicum cut into cubes
7-8 green chilies slit vertically
1 tsp freshly crushed black pepper
2 tbsp soy sauce
1/2 tsp ajinomoto
salt to taste
2 tbsp cornflour
1/2 cup water (optional)
1 tsp grated ginger
1tsp grated garlic
1 tbsp cooking oil

Method :
1.In a bowl mix the cubed chicken with  1 tea spoon soy sauce, cornflour, black pepper, ajinomoto and salt. Mix well and keep aside.
2. In a deep wok, heat the cooking and lightly fry the slit green chilies and grated ginger- garlic.
3. Now add the marinated chicken and stir to coat all the chicken pieces with the oil.
4. Let it cook for 5-7 minutes on a medium high flame. Stir again and add the capsicum.
5. Cover and cook on a low flame for 5 minutes. At this point you can add water to make a gravy if you like.
6. Check and adjust the seasoning, when the chicken is done turn off the heat.
7. Garnish with chopped spring onions and enjoy with steam rice (gravy version) or fried rice (dry version).

Easy Fried Rice recipe next time.....till then try your hand at the Chili Chicken.....Happy Cooking!

Monday, March 14, 2011

Cooking time............

This one is on request, one of my friends asked for the lasagna recipe a long time ago, well here it is. I hope all of you out there will like it and prepare it someday. This a non -vegetarian recipe, but replace the mince meat with finely chopped vegetables (any assorted veggies) and it is just as good.

Chicken Lasagna:
300g minced chicken
150g tomato puree
1 onion finely chopped
4-5 cloves garlic finely chopped
2 tomatoes finely chopped
2 tbsp chili sauce
2 tbsp tomato ketchup
1 tsp sugar
1 bay leaf
2 tsp mixed herbs
salt and pepper according to taste
2 tbsp olive oil
1 tsp chili powder (optional)
6-8  instant lasagna sheets
1 cup grated mozzarella cheese or any melting cheese
For white sauce:
3 tsp flour
3 tbsp butter + 1 tsp oil
1 cup milk
salt and pepper to taste
2 tbsp grated cheese

1. In a deep pan heat the olive oil nand saute the onion and garlic, until soft.
2. Now add the chopped tomatoes and cook. Add the minced chicken, stir well.
3. Stir in all the seasonings, cook for 5 minutes and add the sauces along with the tomato puree.Stir well , cover and cook until done.Add water if  too dry , this meat sauce should have a gravy consistency.
4. To make the white sauce,on a low flame, heat butter and oil in a pan.
5. Now add the flour and keep stirring ,till the mixture changes colour slightly.
6. Add the milk slowly ,while stirring.Stir until smooth, add more milk if required.
7. Turn off the heat and mix in the seasonings and cheese.

Assembling :
1. Take an ovenproof rectangular dish, and grease it with olive oil. Now spread a thin layer of the meat sauce.
 2. Place the lasagna sheets in a single layer with 2 mm gaps between them ( since the sheets are instant , they will expand).
3. Spread another layer of meat sauce,  followed by a layer of cream sauce. Cover with the lasagna sheets.
4. Make another similar layer, if you wish and for the final layer instead of the sheets, cover the white sauce with the grated cheese.
5. Bake it in a pre-heated oven for 25-30 minutes at 180C.