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Showing posts from October, 2020

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पाल पायसम - Paal Payasam, South Indian Rice Kheer

on Thursday, October 01, 2020

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Whole Roasted Chicken

Whole Roasted Chicken Whole Roasted Chicken With a balance of seasoning that includes fresh herbs and lemon, this recipe makes the perfect roast chicken every time. Ingredients 1 whole chicken 2 springs of thyme 2 sprigs of rosemary 1/2 lemon 1 clove garlic, cut in half Salt and pepper, to taste Directions Preheat the oven to 375 degrees. Season the cavity of the chicken, liberally, with salt and pepper. Stuff the thyme, rosemary, lemon, and garlic into the cavity of the chicken. Truss the chicken. Season the skin of the chicken with salt and pepper. Place the chicken in the oven for 1 hour. Check to see if a thermometer, when inserted into the thigh, reads 160 degrees. If it does not read 160 degrees, place the chicken back in the oven and check again every 10 minutes until it is ready. If the thermometer does read 160 degrees, pull the chicken out and allow it to rest for at least 20 minutes before carving it. Serve the chicken family-s

Crunchy Korean Popcorn Chicken

Crunchy Korean Popcorn Chicken Crunchy Korean Popcorn Chicken Give your party a pop-tastic start with an all fiery, tangy Korean popcorn chicken that’s double the fire and triple the crunch. Just dip, fry, pop and crunch! INGREDIENTS 500 grams/ 1 pound boneless, skinless Chicken Thighs, cut into 1 1/2 inch pieces 1 teaspoon minced Garlic 1/2 teaspoon Salt 1/2 cup Cornflour 1 1/2 – 2 cups Oil for Frying For the Sauce: 1/4 cup Ketchup 2 tablespoons Soy Sauce 1/2 teaspoon minced or grated Ginger 1 tablespoon Rice Vinegar 2 tablespoons Bira Hot Sauce Toasted sesame seeds and chopped parsley or green onions for topping Directions Prep Chicken: Pat the chicken pieces dry with a kitchen towel to make sure there is no moisture on them. In a bowl, mix together chicken, salt and garlic and set aside for 10 minutes. Add cornflour to the chicken and coat well. Fry Chicken: Heat oil in a pan to medium high heat or till it reaches 350°F (177°C).

Murg Makhani: Indian Butter Chicken

Murg Makhani: Indian Butter Chicken Indian Butter Chicken (Murgh Makhani) features tender spiced chicken that’s marinated in yogurt and grilled, and then served in an aromatic spiced tomato-based sauce that’s velvety smooth and rich with cream and butter. Ingredients 1 kg Chicken (Bone – In , cut into small or medium pieces) 1 tablespoon (Oil) for the marinade 1/2 cup Hung Curd (or Greek Yogurt) 1 tablespoon Kashmiri Chilli Powder 1 tablespoon Coriander (Powder) 1/2 teaspoon Turmeric 1 1/2 tablespoons Ginger Garlic (Paste) 1 teaspoon Garam Masala (Powder) 1 teaspoon Salt for the gravy 1 tablespoon (Oil) 3 tablespoons Butter 1 cinnamon (stick) 2 Pods Cardamom 3 Cloves 5 Chilies ( Whole Kashmiri Red ) 6 Cloves Garlic 2 Onions (roughly chopped) 7 – 8 Tomatoes (roughly chopped) 1/4 cup Cashewnuts 1/2 teaspoon Chilli (Powder) 2 tablespoons Ketchup 2 tablespoons Kasuri Methi (Dry) to taste Salt 2 tablespoons Fresh Cream Directions Start

Recreate the Royal Engagement with this Roasted Chicken

Recreate the Royal Engagement with this Roasted Chicken Recreate the famous dish in your own home! Y ou’ve probably heard by now that Prince Harry and Meghan Markle’s engagement has officially been announced! Even though they are royalty, Prince Harry decided to keep the event low key by proposing to Meghan over a simple dinner of roasted chicken. Whether you’re happy for the new couple, or sad to see the single prince officially off the market, you can recreate the magical moment of the royal engagement – in your own kitchen! To celebrate the happy couple, Executive Chef Matthew Kajdan of The Westin Jackson is sharing his famous Whole Roasted Chicken recipe to help others propose like a royal, or just pretend they were there for the engagement. (Congrats!) Ingredients 1 (3.5-pound) chicken 1 large carrot, medium diced 2 large onions, medium diced 2 stalks celery, medium diced 1 large onion, sliced 1 pound heirloom carrots, washed 2 pounds fingerling

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