photo credit: pelican

This one is called Kozhi (chicken) Mappas and is one of the many traditional chicken preparations. You can serve this with anything pathiri, puttu, chappati, rice or puttu….

Chicken – 500 gms (washed and cut into pieces)
Onions (big) – 2 nos (finely chopped)
Tomato – 2 nos (quartered)
Green Chili – 4-6 nos (slit length wise)
Ginger – ½ inch (sliced)
Garlic – 3 cloves (sliced)
Curry leaves – 2 sprigs
Whole black pepper – 1 tsp
Cloves – 4 nos
Cinnamon – 1 inch stick
Turmeric powder – 2 pinches
Red chili powder – ½ tsp
Coriander powder – 2 tsp
Coconut milk – 1 cup
Coconut oil – 2 tbsp
Ghee (clarified butter) – 2 tbsp
Salt to taste

1. Roughly crush black pepper, cloves and cinnamon and keep aside
2. Soak chili, coriander and turmeric powder in just enough water and keep aside
3. In a skillet heat oil and ghee together and sauté in it onions, green chili, ginger and garlic
4. Add the soaked and crushed spices and fry for a minute
5. Add tomatoes and cook
6. Tip in the chicken pieces. Add salt and mix well. Close the vessel and cook on medium heat stirring occasionally
7. Sprinkle in little boiling water if the liquid dries out too quickly
8. Mix well and pour coconut milk. Continue cooking for another 5 minutes in low heat.
9. Serve.

Till next time…. happy cooking!

photo credit: rore

Well, am always impressed with men who can cook and more so when it comes to something as exotic as Honey Walnut Chicken. Rishi who is based out of USA sent me over this recipe for my Walnut week. Check it out…
Boneless Skinless Chicken breasts – 1 kg
Walnut – 1 cup (halved)
Honey – 1 tsp
Ginger – 1 tsp (finely chopped)
Rice Wine – 2 tsp
Cornstarch – 1 tsp
Brown Sugar – 1 tsp
Dark Soy Sauce – 2 tsp
Garlic – 2 tsp  (coarsely chopped)
Green onions – ½ cup (Cut 2” long. Slit in half)
Green bell pepper – ½ cup (Cut 2” long thin.)
Chopped white onions – ½ cup
Chinese 5 spice powder – 1 tsp*
Mix fruit jelly – 2 tsp
Salt to taste
Butter – ½ tsp
Sesame oil – 1 tsp

• Marinate chicken in ginger, rice wine, salt, cornstarch and Chinese 5 spice powder for atleast1 hr
• Roast walnuts with a bit of butter.  Add honey and mix till dry
• Prepare a mix of dark soy sauce, brown sugar and mix fruit jelly
• In a pan, heat oil. Stir-fry chicken and keep separate
• Add garlic and stir-fry
• Add green onions, green bell pepper and white onions and stir-fry
• Add cooked chicken and mix
• Garnish with roasted sesame
• Serve with fried rice or noodles

*The 5 spices if not available can be prepared at home. Combine schezwan pepper corns (if not available use normal pepper corns), star anise, cloves, cinnamon & fennel seeds and grind them to fine powder.

Thanks Rishi for sharing this fab recipe with us.

Meet Rishi…

Rishi Menon is a software consultant. He dabbles in cooking and photography in his spare time. You can check out his portfolio here

image: Priya Q

During my spinster days I either liked to cook exotic stuff and not cook at all at times! This is a non spicy chicken recipe which I used to make it quite often then. This dish will not only suit the taste palettes of my European friends but also my Indian friends who am sure are going to love it! So this weekend why not try out this recipe? …don’t forget to give me a feedback though!

Chicken – 1/2 kg (cleaned and cut into pieces)

Cloves – 4 nos

Cinnamon – 2 tsp

Green cardamom – 4 nos

Bay leaf – 2 nos

Star anise – 1/2 number (3 petals)

Dry red chili – 2-3 nos

Carrot – 1 no. big (cubed)

Beans – 50 gms (chopped)

Cauliflower – 3/4 cup (florets)

Bean Sprouts – 1 cup

Coconut milk – 100 ml

Cornflour – 1/2 tbsp

• Grind to a fine powder – cloves, cinnamon, green cardamom, bay leaf and star anise
• Cook chicken along with 2 cups of water, 1/2 tsp salt and red chillies and ground spices. If cooking in a pressure cooker wait for 2 whistles and turn off the gas. Keep it aside to cool
• Except Cauliflower, add all the vegetables including sprouts to the chicken and cook on low flame
• Cauliflower takes less time to cook so add when the other vegetables are half done
• Add coconut milk and cornflour. Stir
• Add salt to taste
• Serve hot with rice

Till next time….happy cooking!

photo credit: irrational_cat

Garlic’s health benefits and medicinal properties have been long known. Its considered to be a natural antibiotic. However, it also said that most of its properties are killed while cooking. Since, I am not a big fan of consuming raw garlic and since I simply love cooking with garlic, I will stick to the latter option

Here’s another chicken variety for you..and cooked with yes…Garlic!!

Boneless and skinless chicken breast – 4 breast halves
Egg white – 1 No
Corn flour – 1 Tbsp
White wine – 1 Tbsp
Onions – 4 Nos (sliced thin)
Ginger – 1 tsp (minced or finely chopped)
Garlic – 2-3 tsp (minced)
Oil – 2 tbsp
Salt to taste
Spring onions – 1 No (finely chopped)
Dash of pepper

For sauce
2 Tbsp soya sauce
2 Tbsp white wine
1 tsp red chilli paste
1 tsp corn flour
2 tsp sugar
2 tsp vinegar
1 Tbsp water

1. Wash and clean chicken breasts and place them in the freezer for about 1-2 hrs or until very firm. Should not let it freeze
2. Cut them into thin stripes
3. Beat egg white along with the corn flour abd wine till corn flour completely dissolves
4. Add chicken to this and coat all pieces and leave at room temperature for 30 minutes
5. Heat oil in a wok and fry the chicken until it’s somewhat cooked.
6. Remove chicken with a slotted spoon and in the same wok add onions, ginger and garlic and sauté well. They should not turn brown.
7. Tip in the chicken back into the wok.
8. Combine all sauce ingredients, mix well and add to the wok.
9. Keep stirring and cooking till gravy thickens.
10. Sprinkle a pinch of freshly ground pepper and spring onions.
11. Serve hot with rice or noodles.

Till next time….happy cooking!

p.s>> waiting for your feedback!

photo credit: stu_spivack

I love Chinese food. Though I have heard that if the Chinese have Chinese food in India…they will run for their lives We Indians like everything so spicy!! Nevertheless, when I cook, I rather try to keep it as authentic as possible. Try this recipe out. I am sure you will like it!

Boneless chicken cut into strips – ½ kg
Ginger – 1 tsp (finely chopped)
Garlic – 1 tsp (finely chopped)
Onions – 4 Nos medium sized
Capsicum – 1 small (diced)
Carrots – 2 -3 Nos (sliced)
Celery stalk – 2 Nos
Spring onions – 3 tbsp (finely chopped)
Orange juice – ¾ cup
Soya sauce – ¼ cup
Honey – ¼ cup
Cornflour – 1 Tbsp
Pepper – ½ tsp
Roasted cashew – 1 cup
Oil – 2 tbsp
Salt to taste

1. To get your sauce ready, combine orange juice, Soya sauce, honey, cornflour, salt and pepper.
2. Add 1 tbsp of oil to a skillet and stir fry all vegetables until onions turn transparent and fragrant. Remove from the skillet
3. Now, in 1 tbsp of oil cook the strips of chicken until brown and tender.
4. Add cooked vegetables and sauce and continue cooking till the sauce thickens.
5. Sprinkle over roasted cashed and continue cooking for few more minutes.
6. Garnish with spring onions.
7. Serve hot with rice.

Till next time…happy cooking!

p.s>> feedback plz!!

Learn How To Cook Low Fat & Low Carb Chinese Food From Master Chef W/ 40 Years Of Cooking Experience!!

photo credit: wEnDaLicious

Not that I have a major sweet tooth, but anything cooked and glazed with honey is a must try for me! Be it be vegetables or for that matter my favorite chicken. It is simply yummmm………So here goes!

Washed and clean Chicken – 1 kg
Honey – ½ cup
Soya sauce – ¼ cup
Tomato Ketchup – 1 tbsp
Ginger – ½ tsp (paste or finely chopped)
Garlic – 1-2 cloves (crushed)
Oil – 2 tbsp
Pepper – 2 tsp
Salt to taste

1. Combine all the ingredients and coat the chicken pieces with this mixture
2. No marinating required
3. Place the chicken in a pre heated oven and bake at 400 degree F / 200 degree C
4. Serve hot.

Wasn’t that simple to make and delicious to eat? Please let me know how you found it?

Till next time….happy cooking!

photo credit: avlxyz

I was a chickenitarian (to coin the term) till I traveled to Europe where I experimented to the hilt … but Chicken remains my favorite, none the less. So I keep trying out various recipes when it comes to chicken…check this recipe out! But don’t forget to leave me your feedback..!

Boneless and skinless chicken breast – 4 breast halves
Eggs yolk – 2 Nos
Lemon juice – of 2 Nos (big sized)
¾ cup cornflour
1 cup chicken broth
Pepper powder – ½ tsp
½ cup water
3 Tbsp brown sugar
Ginger – 1 tbsp (finely chopped)
Oil for frying
Salt to taste
Spring onions – 2-3 Nos. (finely chopped)

1. Combine ½ cup cornflour, ¼ portion of water, salt and egg yolks and whisk until smooth
2. Coat the chicken pieces evenly with the above mixture
3. Heat oil in a wok and fry the chicken pieces until brown and tender
4. Remove to absorbent paper and rid all excess oil
5. Cut cooked chicken into cubes
6. Take in a pan remaining cornflour, brown sugar and ginger
7. Add to it broth and remaining water
8. Cook on medium flame stirring frequently
9. Cook till the sauce come to a boil and thickens
10. *Remove from the heat and add lemon juice and stir. Your sauce is ready
11. Placed the chicken pieces in a serving dish
12. Pour the sauce over the chicken pieces covering each of the piece nicely
13. Garnish with spring onions (scallions)
14. Serve hot with fried rice or noodles

* Lemon juice should be added in the end post all cooking else the gravy might get bitter. Hence its better to put it after removing the cooked sauce off the burner….this is based purely on my personal experience.

Till next time….happy cooking!

For recipe click here

• Chicken Noodles
• Sweet & Sour Chicken

Its upto you what meat you use or if you use it at all. Vegetable chowmein with a dash of sesame oil will taste equally good. Serve it with a gravy item and wow your audience with this delectable and beautiful recipe. Yes beautiful…when you give the finishing touches with sesame seeds, you will remember what I said

Egg noodle – 1 packet of 100 gms
Chicken breast – shredded finely – 100 gms
Broccoli florets – 60 gms
Garlic flake – 1 No. (sliced)
Ginger – 1 inch piece – finely chopped
Onion – 1 No sliced
Mushrooms – 5-6 Nos cut length wise
Capsicum (bell pepper) – 1 no diced
Baby corn – 4-5 Nos halved lengthwise
Cornflour – 1 tsp dissolved in 1.5 tsp of water
Red wine / sherry – 1 tbsp
Soy sauce – 1 tbsp
Sesame oil – 1 tsp
Salt and pepper for seasoning
Roasted sesame seeds – 1 tbsp
Sunflower oil – 1 tbsp

1. Boil noodles in boiling salted water till tender. You can add oil so that the noodle doesn’t stick to each other. Drain and keep aside.
2. Blanch broccoli florets in boiling salted water for about 2-3 minutes then drain.
3. Heat oil in a wok and add garlic, ginger, chicken and onion and stir fry for 2 minutes until the chicken strips are sealed and onions are tender.
4. Now add broccoli, mushrooms and capsicum and stir fry for another 2 minutes
5. Mix cornflour paste with red wine, and soy sauce and tip it into the wok
6. Add drained noodles and sesame oil.
7. Add seasoning and stir thoroughly
8. Sprinkle over sesame seeds and serve hot this gorgeous looking Chicken / Vegetable chowmein

Tip: to make it look more colorful, use a red capsicum (bell pepper). Red along with green broccoli and cream babycorn looks stunning!

Till next time…..happy cooking!

Learn How To Cook Low Fat & Low Carb Chinese Food From Master Chef W/ 40 Years Of Cooking Experience!!

photo credit: naotakem

Animal protection activists will hate me saying this…but I love my chicken ya! What to do? Are you bored of cooking chicken in same old fashion?…then try this chicken curry recipe out and watch your dear ones licking their fingers … and hey don’t forget to give me your feedback

Washed and clean chicken – ½ kg
Onions – 2 Nos large – (sliced)
Ginger – 1 inch – (sliced)
Garlic – 4-5 cloves (sliced)
Curry leaves – 1 sprig
Coconut milk – 200 ml
Mustard seeds – 1 tsp
Oil – 3-4 Tbsp
Coriander powder – 3 tsp
Red chilli powder – 2 tsp
Black pepper – 1 tsp

1. Dry roast coriander powder, red chilli powder and pepper and grind it to a fine paste with some water.
2. Heat oil in a wok and add mustard seeds. Wait till its splutters.
3. Add all sliced ingredients and sauté well
4. Add curry leaves and stir.
5. Add the roasted and ground paste and fry till the oil separates.
6. Add the chicken and coat each of the pieces nicely with the fried mixture (masala). Cook for few minutes
7. Cover the vessel and cool till chicken is cooked and tender.
8. Pour the coconut milk, simmer and take off the burner.
9. Garnish with coriander leaves
10. Serve with rice / chappati (Indian bread)

Till tomorrow….. happy cooking!