Ingredients:

• 1 tbsp. olive or vegetable oil
• 1 medium onion, chopped
• 1 green or sweet red pepper, chopped
• 6 lg. fresh mushrooms, thinly sliced
• 1/3 c. chicken broth
• 2 tbsp vinegar
• 1 can tomato sauce
• 2 garlic cloves, minced
• 1 tsp. sugar
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 lb. boneless skinless chicken breasts, cut into chunks
• 2 tbsp. chopped fresh basil or 1 tsp. dried basil
• 1 tbsp. chopped fresh sage or 1/2 tsp. dried sage
• 1 lb. dry linguine, cooked and drained
• 2 to 3 tbsp. grated Parmesan cheese
• 2 tbsp. chopped fresh parsley

Method:

• In a skillet, heat oil over medium high. Saute onion, peppers and mushrooms until tender.
• Add broth and vinegar; bring to a boil. Boil 2
  minutes.
• Add tomato sauce, garlic, sugar, salt and pepper.
• Bring to a boil. Reduce heat; cover and simmer 25 minutes.
• Add chicken, basil and sage.
• Cook, uncovered, 15 minutes more or until chicken is done and sauce
  is lightly thickened. Serve chicken and sauce over pasta or with rice
• Sprinkle with cheese and parsley.

Ingredients:

• 12 large Drumsticks of Chicken
• 75 gms Desi Ghee
• 100 gms sliced Onion
• 6 small Cardamom
• 2 big Cardamom
• 3 Cloves (Lavangam)
• 1 stick Cinnamon
• 25 gms strained Garlic Paste
• 25 gms strained Ginger Paste
• 10g Dhania
• 4.5 gms Turmeric
• 3 gms Red chili Powder
• Salt
• 100 gms Yogurt
• 1 litre clear Chicken Stock
• 60 ml Cream
• 1/2 Nutmeg

Method:

• Clean, remove the skin and di bone the chicken.
• Cut each breast into three equal sized pieces width wise.
• Wash them and pat dry. Heat ghee in a pan.
• Combine onions, green cardamom, black cardamom, cloves and cinnamon.
• Fry over medium heat till onions becomes translucent and glossy.
  Combine garlic and ginger pastes. Stir for 30 seconds.
• Combine coriander, turmeric and red chilli powders and stir.
• Then combine 120 ml cup of chicken stock and salt and stir well.
• Take it to a boil. Reduce the heat and let it simmer.
• Stir constantly so that onions are mashed properly.
• Remove pan from heat.
• Mix in in yogurt.
• Return pan to heat and stir fry until the liquid evaporates.
• Combine 480 ml cup of chicken stock.Take it to a boil.
• Reduce heat.Cover it and let it simmer.
• Stir occasionally for 5 minutes.
• Combine grated nutmeg and stir it well.
• Cover and let it simmer over very low heat till the gravy is of thin sauce type.
• Remove it from the heat.Adjust seasoning.
• Pour in a bowl.Garnish with coriander.

Ingredients:

• Chicken legs – 6 pieces
• Onions(chopped) – 2 nos
• Tomato paste – 3 tbsp
• Garlic powder – 1/2 tsp
• Ginger powder – 1/2 tsp
• Chicken Masala powder – 2 tbsp
• Chilly powder – 1 tsp
• Salt – As reqd

Method:

• Basically it reduces the time & effort chopping tomatoes/ginger/garlic etc
• Heat oil in a pressure cooker.
• Fry the chopped onions until golden brown.
• Add the rest of the ingredients and stir along with chicken.
• Pour 1/2 glass of water and let the pressure cooker whistle 2-3 times

Sending this recipe to FIRST COOKED FOOD EVENT –AUG’09 , Hosted by shama

Ingredients :

• 1/2 Lb Boneless Skinless Chicken Breast – Cubed
• 3/4 Cup Spiral Pasta
• 1/8 Tsp Garlic Salt
• 1 Tsp Olive Oil
• 1 Can Diced Tomatoes – Drained
• 2 Tbsp Basil
• 2 Tsp Italien Seasoning
• 1 Tbsp Vineager
• 1/4 Cup Sliced Olives(optional)
• 2 Tbsp Sour Cream
• 1 Tbsp Parmeasean Cheese

Method:

• Sprinkle Chicken w/ Garlic Salt
• Cook Chicken until no Longer Pink
• Begin to Boil Pasta While Cooking ChickenTo Chicken add Tomatoes,
• Olives, Basil & Italien Seasoning
• Bring to Boil, add Vineager
• Simmer 5 mins
• Stir in Sour Cream until blended
• Drain Pasta, Stir in Chicken mixture
• Sprinkle With Cheese

Ingredients:

For Paste:
• 6 nos Dry red chili
• 2 tbsp Coriander Seeds
• 1 tsp Raw rice
• 1 tsp Black pepper corns
• 1 tsp Cumin Seeds
• ½ tsp Fennel Seeds
• 1 tsp Poppy Seeds
• 1 tsp Split roasted grams(pottukadalai)
• 1 no Cinnamon (1/2 ” stick)
• 2 nos Cloves
• 1 no Cardamon
• 1 tsp Dry coconut flakes

Kuzhambhu:

• 2 nos Onions (finely chopped)
• 1 no Tomato (chopped)
• 1 no Green chili (finely chopped)
• 4 clove Garlic (crushed)
• 1 inch Ginger (crushed)
• 1 no Cornish hen (or use 1 pound regular chicken)
• ½ tsp Turmeric powder
• 1 tbsp Fresh ground coconut paste (diluted with water)
• 2 no Bay leaf (small)
• 2 no Dry red chili (for tempering)
• ½ tsp mustard seeds
• 4 tbsp Oil (sesame oil preferred)
• 1½ tsp Salt (or to taste)
• 2 stks Coriander leaves (chopped for garnishing)
• 10 nos Curry leaves

Method:

Masala Paste :
• Dry roast all the ingredients from table-1 (Dry red chili + coriander seeds+ raw rice + black pepper corns + cumin seeds + fennel seeds + poppy seeds + split roasted gram + cinnamon + cloves + cardamon + coconut flakes ) until slightly brown. Switch off and cool completely. Grind to powder and keep aside.

Kuzhambu :

• Heat sesame oil and toast bay leaf, curry leaves and splutter mustard. Now add chopped onions, green chilis, crushed ginger and garlic. Fry them for 5 minutes or until slightly browned.
• Now add the tomatoes and cook for a minute, add the cut chicken pieces, cover with a lid and cook further for 3 minutes.
• When the meat turns all white, add the turmeric powder, our ground masala powder and saute.
• Fry till the masala browns well, add salt and keep frying (definitely requires some scraping as the masala will be become very sticky at this point).
• Now add 1 cup of water and ground coconut paste, cover with lid, bring the flame to low.
• Let it simmer for another 5 to 8 minutes, the oil should separate as the kuzhambu boils. Garnish with coriander.
• Serve Hot with Rice.

Ingredients:

• 1 pound chicken ( with bones cut in to pieces)
• 4 tbs oil 1 tomato ( chopped)
• 1 tsp cumin seeds and musturd seeds 1/2 tsp turmuric powder
• salt

For Masala:

• 2 tbs oil
• 1/2 cup chopped shallots ( u can use red onion )
• 1/4 cup fresh grated coconut
• 8 curry leaves
• 1/4 cup cilantro ( optional)
• 2 tsp pepper corns
• 1 tsp fennal seeds
• 4 cardamom pods
• 4 cloves
• 1 inch cinnamon stick
• 1 tsp red chilli powder
• 1 tsp coriander powder

Method:

• Heat 2 tbs oil in a pan add chopped shallots ( or onions) roast on a low flame until brown.
• Now add cardamom pods , cloves , peppercorns ,fennal seeds, cinnamon ,curry leaves and fresh grated coconut , to the above browned shallots , roast everything on a low flame until coconut is brown ( make sure not to burn), then add chilli powder and coriander powder fry for 1 min.
• Grind all the above browned masala with 1/4 cup water and cilantro ,to a smooth paste and keep aside.
• Now heat 4 tbs oil in a preassure cooker , add cumin seeds and musturd seeds,then add chicken pieces , salt and turmuric ,mix everything and cook for 2min.
• Then add ground masala paste and chopped tomatoes to the chicken , mix and cook on low flame for 5 min.
• Now add 1-1/2 cup of water to the chicken mixture , cover and cook for 2 wistles(until chicken is cooked completely ) and gravy is thick.
• Done , serve hot.