Indian style- chicken Matka

Chicken Matka – Indian style

Ingredients-

Boneless chicken 1kg

Cabbage leaves 500g

Salad leaves 20g

Carrot 500g

5 Green chilies

Pepper powder 5 teaspoons

3 limes

Salt water 3 teaspoons (as needed)

Vegetable oil (as needed)

Turmeric powder 1 tablespoon

Method

1.      Boil boneless chicken about 20 minutes (at a medium heat) and keep it away to cool.

2.      Cut the carrot, cabbage leaves, salad leaves into small pieces and mix

3.      Then cut the green chilies in small round shapes and add to it the mix.

4.      Mix the above well

5.      And heat the pan with Oil.

6.      And then add the above mixture to the pan and fry for about 2 minutes. (Do not heat the pan more than 2 minutes).

7.      Keep the mixture separately,

8.      Take the boiled chicken and break them into small pieces and put them into a small dish.

9.      Mix the turmeric powder, salt water and pepper powder in a separate dish.

10.   Note- now there are 3 separate dishes,

11.   Now mix the above turmeric powder, salt water, and pepper powder mixture with the vegetable mixture (carrot, cabbage. Salad leaves).

12.   Again heat the pan with oil and put this mixture to it and after about 1 minute put the chicken into it.

13.   Mix them well within a 1 minute of time and take it off from the cooker.

14.   Put them in a big dish and add 3 limes

15.   Also add some salt as you need.

fish & meat

How to make Rosy Cider

Rosy Cider

Can be used on a cold day to warm up, The Cider can also be chilled for a refreshing treat on a hot summer.

Yield 4 servings

2 ½ cups pasteurized apple cider

1 ½ cups cranberry juice

2 sticks cinnamon

10 whole cloves

Dash – Allspice

Method-

1.      In a 1 qt. microwave- safe bowl, combine apple Cider, cranberry juice, cinnamon sticks, cloves and allspice.

2.      Microwave at 100% power for 6 to 8 minutes or until mixture starts to simmer.

3.      Let stand 10 minutes

4.      Remove cinnamon and cloves with a slotted spoon. Serve hot mug or cups.

Drinks and fresh juices

Typical Sri Lankan curry recipe- meat or fish curry

Typical Sri Lankan curry recipe- meat or fish curry.

·        1 tablespoon of brown/green curry powder. A pinch of saffron powder

·        2 onions

·        4 pips garlic

·        ½ lemons

·        1 small piece ginger

·        1 tablespoon chili powder

·        A few curry or bay leaves

·        Small piece of cinnamon

·        cardamom

·        3 teaspoon of vinegar

·        Small pinch of salt

·        1 cup of coconut milk or non- sweetened condensed milk

·        500g meat or fish (chopped or sliced).

Method

1.      Cut onions fine,

2.      Fry them together with cinnamon, cardamom and leaves when the onions are brown add the finely cut garlic and ginger.

3.      Once the garlic is brown, add the rest of ingredients, cut and washed.

4.      Then add the Meat or fish together with 1 tablespoon or vinegar and stir, then add 1 cup of coconut milk to it.

5.      Cook on a medium fire till the content is cooked then let it simmer on a slow fire 15 minutes.  

6.      If you need a thick sauce ½ a cup of yogurt can be added.  

fish & meat

Methods of cooking poultry

Methods of cooking poultry

A number of basic cooking methods can be used for poultry. These include broiling, roasting, braising, frying, and microwaving.

Broiling poultry

Chicken halves, quarters, or pieces can be broiled. Leave the skin on to protect the meat from drying out. To reduce fat, remove the skin just before eating.

Place the chicken skin side up on a cold broiler pan. Put it in the broiler until so the tops of the pieces are about 4 to 6 inches from the heat. Broil until nicely browned (usually about 20 to 30 minutes). Turn the piece over with tong and continue broiling until done. For extra flavor, you can brush the chicken with a sauce, such as barbecue sauce, as it cooks.

Roasting poultry

Roasting or baking is a popular cooking method for both chicken and turkey. Leave the skin on during roasting to protect the bird from drying out. You can remove the skin just before eating.

A whole bird can be filled with stuffing before it is roasted. Never stuff a bird the day before and refrigerate it overnight. The stuffing won’t chill properly and harmful bacteria will grow. Instead, stuff the bird just before roasting. Be sure to check the stuffing for doneness with a thermometer. Many people find that it is easier and safest to cook stuffing separately in a baking dish.

A large whole bird takes a long time to cook. Toasting chicken or turkey pieces is often more convenient

How to roast chicken or turkey pieces

1.      Arrange pieces in a large roasting or baking pan, skin side up. Use a rack if desired.

2.      If you are roasting turkey brush with melted butter or margarine.

Why? Turkey pieces are larger and take longer to cook. The butter or margarine helps keep the pieces moist during cooking.

3.      Sprinkle lightly with seasoning, such as ground black pepper and dried, crushed marjoram or oregano.

4.      Roast uncovered at 350 ℉ until parts test done. Cooking time varies with the size of the pieces and amount of bone.

 Tip- turn turkey pieces over after half the cooking time. Baste with pan dripping or melted butter or margarine.

Braising poultry

Braising is a common method of cooking poultry. There are endless ways to vary the flavor depending on the ingredients you add. Braising can be used to tenderize older poultry, such as stewing chickens. Broilers or fryers can also be braised. They cook in less time than older poultry.

You can find many recipes for braised poultry dishes in cookbooks. In general, here are the steps in braising.

Ø  Brown the chicken in a small amount of oil in a skillet. To reduce fat, you can remove the skin before browning.

Ø  Next, add seasonings and liquid. The liquid might be water, chicken broth, or vegetable juice. Vegetables can also be added and cooked along with the poultry.

Ø  Simmer the mixture until done. Chicken piece from a broiler or fryer will take about 1 hour to cook.

Ø  If desired, serve over a grain such as rice.

Frying poultry

Poultry can be coated with crumbs or batter and pan-fried. Remember that frying adds fat and calories because the chicken absorbs fat as it fries.

If you fry chicken, follow these guidelines.

Ø  Wash and try chicken pieces carefully. If you put moist chicken in hot fat, the fat will spatter or “pop” and could burn you.

Ø  Use only enough oil to cover the bottom of the skillet.

Ø  Make sure the oil is hot before you add the chicken. The chicken will absorb less oil.

Ø  Start with large, meaty pieces such as the Brest and thigh. Place in the skillet skin side down. Once these are partially cooked, add the smaller pieces.

Ø  Turn pieces after half the cooking time.

Microwaving poultry

Poultry cooked in the microwave will be moist and juicy, but not brown or crisp. Sometimes a coating or sauce is added to give more color.

Before microwaving, be sure the poultry is completely thawed. Pierce or remove the skin to keep it from bursting.  When microwaving, pieces put the meatier parts near the outside of the dish and the bonier parts towards the center. Cover the cooking dish. If it has no cover, use an upside- down plate or waxed paper. Don’t use plastic wrap.

Change the position of the poultry or rotate the pan often. This will help the poultry cook more evenly.

Standing time needed to allow the center or thicker proportions to finish cooking. At the end of the standing time, check the poultry in several thick spots with a meat thermometer.

fish & meat

Toasted green salad

Toasted green salad

A tossed green salad can be made in one large bowl or individual servings. You can vary a tossed green salad every time you make one. Think of all the different vegetables and dressings you could use. If you like, add topping, such as sunflower seeds, raising, or croutons- seasoned, toasted bread cubes- for extra flavor texture.

Method

                     

1.     Wash fresh vegetables and fruits carefully. Drain thoroughly.

          Why? If water is left on the food, it will thin the dressing.

2.     Tear greens into bite- size pieces.

    Why? Cutting greens with a knife may cause the edge to the brown.

3.     Cut other ingredient. For example- you may grate carrots, slice cucumbers, dice green peppers, and separate sliced onions into rings.

             Tip- remembers to use a cutting board.

4.     Toss the ingredients together gently. If the salad won’t be served right away, cover and refrigerate it so it says fresh and crisp.

5.     Add the dressing just before serving, or serve it separately.

salads

Italian- style chicken strips

Italian- style chicken strips

¼ cup – Italian style dry bread crumbs

½ teaspoon- Italian seasoning

½ teaspoon- garlic salt

¼ teaspoon- ground black pepper

lb- boneless chicken breasts or tender

1 teaspoon- olive oil

½ cup- prepared spaghetti sauce, heated.

Method-

1.   Preheat oven to 425 degree Fahrenheit.

2.   Combine bread crumbs, Italian seasoning, garlic salt, and pepper in a medium bowl.

3.   Cut chicken crosswise into ½ inch strips. Place in bowl with bread crumb mixture and stir to coat all pieces.

4.   Place chicken in a single layer on a non-stick baking sheet. Drizzle oil over chicken.

5.   Bake 9 minutes. Turn pieces over. Bake another 7 to 11 minutes or until thoroughly cooked.

6.   Serve hot with spaghetti sauce on the side.   

Nutrition notes- per serving 256 calories, 7g fat.

Good source of protein, potassium, magnesium, niacin, vitamin B6, phosphorus.

fish & meat

fresh fruit punch

fruit punch

1. Ahead of time, thaw a 6 once bottle of frozen lemonade concentrate or other fruits concentrate.

2. mix with 2 quarter cranberry juice cocktail in a large pitcher or punch bowl. chill to allow flavor blend. also chill a 1 quarter. bottle of plain seltzer water.

3. just before serving, slowly add the chilled seltzer water to the fruit punch.

4. for the beauty garnish float lemon or orange slices in the punch. 

Drinks and fresh juices