Chicken Drumsticks in Yoghurt

Yoghurt has great nutritional value and is used in cooking a lot of things.It can be used in dressings and marinades,baking,desserts,savoury dishes,creamy sauces,to name a few.Yoghurt is used in meat dishes also as it always enhances the flavour of chicken,lamb,pork  etc..when used in marinade and gives out a wonderful aroma.

    The recipe that I am going to share now is prepared with yoghurt.It's called "Chicken Drumsticks in Yoghurt".There are different methods of preparing Yoghurt Chicken and a lot of ingredients are used.I used the simplest and  the easiest method to cook it.Here is my recipe.

INGREDIENTS:

*10 Chicken Drumsticks(Skinless).
*1 cup low fat plain/natural Yoghurt.
*1 bell pepper(chopped).
*2 big onions (chopped).
*3 Scallions/Spring Onions (diced).
*1 tbsp coriander powder.
*2 tbsp Chicken Curry Powder.
*1 tbsp Fresh ginger(minced).
*2 garlic cloves(minced).
*2 tbsp lemon juice.
*2-3 tbsp chilli powder.(You can add more Chilli powder if you want ).
*2-3 tomatoes (chopped).
*2 Star Anise
*1 tbsp ground turmeric.
*2 cups water.
*Cooking oil.
*Salt and pepper.

METHOD:

1.Place onions,ginger,garlic,tomatoes in blender and make a fine paste.You can add water if necessary.

2.In a bowl,place Chicken,add the blended ingredients,lemon juice and half cup of Yoghurt.Mix properly.Refrigerate it for 30 minutes.

3.Heat oil in a large pan and stir in Star Anise,spring onions,bell pepper and marinated chicken.Add salt,pepper,turmeric,coriander,chicken curry powder and chilli powder.Fry on medium heat for ten minutes.

4.Stir in the rest of the yoghurt and water.Simmer gently for 40 minutes.

5.Serve with steamed rice.

Peri Peri Chicken Livers

 

PERI PERI CHICKEN LIVERS

Multiculturalism has become a way of life now a days and there is no denying fact that the idea of multiculturalism is very much associated with taste as well.To me,the word "Multiculturalism" means the people in the world,from different parts,from different countries,from various and distinctive cultures individually or collectively appreciating other culture,so that no one looks down or looks upon other culture as being lower or higher.To be precise,Multiculturalism refers to different people belonging to different countries and communities living in harmony.This applies to taste also.In a nutshell,Multiculturalism in taste can be seen in the way one appreciates another's taste.

I live in a muticultural society in Malaysia and trust me,living in a multicultural society is a great experience in itself and has a many advantages.You get an ample scope to learn about other cultures,traditions,beliefs,life styles and not to forget their cuisines.I have come across many people from different cultural backgrounds and learnt a lot from them.For a big foodie like me,Living in a multicultural society is not less than a blessing and when it comes to food,I believe in experimenting with new and unique cuisines.As Andrew Zimmern says "If it looks good,eat it",I believe in trying anything and everything that is tempting and suits my tastebuds.As I am taking about Multicultural taste ,let me share with you a unique African Dish called PERI PERI CHICKEN LIVERS.Hope you enjoy it!!!!!

INGREDIENTS:

* 250 grams Chicken livers(cleaned and cut into small pieces).

*1 large onion (chopped).

*1 tbsp Cayenne pepper (Peri Peri Powder).

*1 each red and yellow pepper(cut into strips).

*3 tbsp vinegar.

*1 tbsp fresh lemon juice.

*2 cloves garlic(crushed).

*1 tbsp tomato paste.

*1 tbsp butter.

*1 bay leaf.

*1 tbsp ground coriander.

*1 tbsp ground cumin.

*1 tbsp brandy.

* 4 tbsp Vegetable oil

*Salt and Pepper.

*Fresh parsley.

METHOD:

1.Heat 4 tbsp of oil and 1 tbsp of butter in a pan.Stir in the bay leaf ,chopped onion and red and yellow pepper.Stir fry until they are half done.In the mean time,place chicken livers in a large bowl and add vinegar,lemon juice,garlic,cumin,coriander,salt and pepper.Mix them nicely.

2.Once the onions and pepper are done,add the marinated chicken livers and stir fry until they are slightly brown in colour and become tender.Do not overcook.

3.Add tomato paste and peri peri powder and mix them well with the chicken.Add brandy and deglaze the pan.

4.Peri Peri Chicken livers is ready.Garnish with fresh parsley and serve with toast.

HAPPY WEEKEND :)

Char Kuey Teow

Char Kuey Teow (STIR-FRIED RICE NOODLES/ CAKE STRIPS)

Talking about Char Kuey Teow reminds me of our trip to Penang.Penang trip was special as my younger sister,Shruty Bhattacharyya accompanied us thereby making it even more enjoyable and memorable.Brimming with culture,traditions,legends and an abundance of natural scenery,Penang is definately a perfect getaway for having a pleasant holiday.It's a food lover's paradise.With a mix of proud food traditions,hawker food and Char Kuey Teow,visiting Penang will certainly pile on the pounds.During our short sojourn in Penang,We tried a variety of seafood such as fresh fish,crabs,lobsters,prawns,octopus and other seafood.But one thing that caught my attention was  Char Kuey Teow which is ofcourse Penang's speciality.Char Kuey Teow (Stir-Fried Rice cake strips) is a popular Noodle dish in Malaysia and Singapore.Here I am going to share my recipe of Char Kuey teow.

INGREDIENTS:

* 1 kilo Kuey Teow (Flat Rice Noodles).

*1 large onion.

*3 cloves garlic

*2 tbsp chilli paste.

*2 eggs.

*20 crabmeat sticks.

*1 bowl of beansprouts.

*2 tbsp sweet soy sauce.

*4 tbsp of oyster sauce.

*cooking oil.

*salt and seasoning.

*water(1/2 cup)

METHOD:

1.Wash and drain Kuey Teow(flat rice noodles).

2.Put onions and garlics in a blender and make a fine paste.

3.Heat oil in a pan and saute onion-garlic paste along with chilli paste and fry until they become crisp.

4.Add sweet soy sauce and oyster sauce.Stir it well and then add some water.(You can add more water if you want).

5.Add salt and seasoning.

6.Break the eggs and stir until they get mixed with the paste.Then you will get a thick mixture.

7.Add bean sprouts and crab meat(you can use prawns as a substitue for crabs) and mix well.

8.Finally add Kuey teow and stir well.Your Kuey Teow is ready.

Malaysian Chicken Curry in Coconut milk

I am a big foodie..I just love to eat and try out new and innovative recipies.Although I am not an expert cook,needless to say ,I lack cooking skills, yet I love to try out new things.After living in Malaysia for more than three years,I managed to learn a few Malay and Chinese recipies..So here is one of them..its my version of Malaysian chicken curry in coconut milk.

MALAYSIAN CHICKEN CURRY IN COCONUT MILK.

INGREDIENTS:
1 Whole chicken(cut into chunks).
3 Finely chopped onions.
2 Cups  coconut milk.
3-4 cloves of garlic(minced)
1 tbsp coriander
1 tbsp ground turmeric.
1 tbsp chilli powder.
2 tbsp cumin.
2 tbsp chicken curry powder.
2 potatoes(Peeled and cut into chunks).
2 tomatoes,roughly chopped.
1 stalk of fresh lemongrass.
1 bay leaf.
2 Cinnamon sticks.
1 cup water
5 tbsp Vegetable oil.
Salt and pepper to taste.

METHOD:
1.Place the onions,garlic,tomatoes,lemon grass and 1/2 cup of coconut milk in a blender and make a paste.
2.Heat the oil in a large pot and add  bay leaf and cinnamon sticks.Saute for 1 minute and then add the blended ingredients.Add salt,pepper, turmeric,coriander,cumin,chilli powder and fry until they change their colour.Then add the rest of the coconut milk.
3.Add the chicken pieces and the potatoes and stir until they are covered by the sauce.Add water.
4.Cover the pot and let the chicken simmer for 25 mins.By that time the chicken and the potatoes will become tender and it will be ready.
Serve with steamed rice.