Fried Chicken

Deep South Fried Chicken

Ingredients

1 cup shortening

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon ground black pepper

1 (2 to 3 pound) whole chicken, cut into pieces

Directions

Heat the shortening in a large, cast iron skillet over medium-high heat.

In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.

Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.

Grilled Shrimp

Grilled Marinated Shrimp

Ingredients

1 cup olive oil

1/4 cup chopped fresh parsley

1 lemon, juiced

2 tablespoons hot pepper sauce

3 cloves garlic, minced

1 tablespoon tomato paste

2 teaspoons dried oregano

1 teaspoon salt

1 teaspoon ground black pepper

2 pounds large shrimp, peeled and deveined with tails attached

skewers

Directions

In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.

Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Gujarati Kadhi

Ingredients

•Gram flour (besan)                                 2 tablespoons

•Yogurt                                                   2 cups

•Ginger-garlic-green chilli paste                1 teaspoon

•Salt                                                        to taste

•Mustard seeds                                       1/2 teaspoon

•Cumin seeds                                          1/2 teaspoon

•Curry leaves                                          8-10

•Dried red chillies,broken                        2

•Asafoetida                                            a pinch

•Cloves                                                  3-4

•Cinnamon                                             1 inch stick

•Radish,cut into thin strips                       1 small

•Potato,cut into thin strips                       1 small

•Ripe banana,cut into round slices           1 medium

•Sugar                                                    1 teaspoon

•Fresh coriander leaves,chopped            1 tablespoon

Method

Whisk together the gram flour, yogurt and ginger-green chilli paste to make a smooth mixture. Add three cups of water and salt and mix well. Set aside.

Heat the oil ghee in a deep pan and add the mustard seeds, cumin seeds, curry leaves, red chillies, asafoetida, cloves and cinnamon.

When the seeds splutter, add the radish and potato (if using) and mix. Add one cup of water and cook on medium heat till the vegetables are cooked.

Add the yogurt mixture and continue to cook, stirring continuously, till the mixture thickens slightly. Adjust the salt.

Add the banana slices (if using) and sugar and mix lightly.

Serve hot garnished with the fresh coriander.

Fried Chicken

Herb-Fried Chicken

ingredients

1              pound chicken, washed and cut into 8 serving pieces

2              cups all-purpose flour

½             cup snipped fresh sage or parsley

1              teaspoon cracked black pepper

3              eggs

½             cup milk

Peanut oil for frying

Small fresh sage leaves

Lemon wedges

directions

1. Sprinkle chicken pieces with salt and pepper. Refrigerate, covered, 2 to 4 hours.

2. In bowl combine flour, the 12 cup herbs, and pepper; set aside. In shallow dish whisk together eggs and milk. Dip chicken in egg mixture then coat with flour mixture. Repeat.

3. In deep 12-inch skillet add oil to depth of 1 inch (oil will rise as chicken is added.) Heat oil to 350 degrees F over medium-high heat.

4. Gently lower four chicken pieces at a time into hot oil, (oil may spatter). Cook 14 to 16 minutes, turning after 8 minutes, or until brown and crisp and chicken is no longer pink (170 degrees F for breasts, 180 degrees F for thighs). Oil temperature will drop when chicken is added; adjust heat as needed to maintain oil temperature at 325 degrees F. Drain chicken on wire rack or paper towels. Place in preheated 300 degree F oven while frying remaining chicken. To serve, top with sage leaves and lemon wedges. Makes 6 servings.

Image and Recipe Credit: www.bhg.com

Gobi Matar ki subzi

Ingredients:
Cauliflower – 1kg
(Break into small flowerets and keep the stalk aside – you can use it up in the parathas)
Peas – 1/2 cup
Cumin seeds – 1 tsp.
Carom seeds – 1 tsp. (Do not omit this – they have a lovely flavor)
Fennel seeds – 1/4 tsp.
Freshly pounded coriander powder – 1.5tsp.
Freshly pounded cumin seed powder – 1/4tsp.
Turmeric powder – 1/4tsp.
Chilli powder – To taste
(keep it a little high as the sweetness of peas and cauliflower will supress the zing)
Dry mango powder – 1/8tsp. or more as per taste.
Dry fenugreek leaves (Kasuri methi) – 1 tsp. (optional)
Coriander – chopped rough – 1tbsp.
Mustard oil – 2tbsp.

Method:
Heat oil in a wide wok to smoking hot and put off flame. Heat again to medium hot and crackle cumin, carom and fennel seeds.

Add the cleaned, washed and drained flowerets and mix well. Add 1/2 of the total salt needed. Cover and cook on medium flame stirring every once in a while so that cauliflower sweats and gets half cooked.

Now add the peas and cover and cook till done to a bite. Add the spice powders, adjust salt and saute well till the powders are incorporated evenly.

Add the kasuri methi and saute for another minute. The vegetable should be completely dry and the flowerets a little brown.

The burnt ones taste very good!  Great with rotis and rice.

Pneer Tikka

Ingredients:

1 Large block of Paneer
1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves
To Marinade:
1/2 cup Curd  (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste

How to make indian paneer tikka recipe :

• Cut Paneer into long 1/2" thick cubes.
• Cut all vegetables into cubes.
• Mix all ingredients for marinade and keep aside.
• Add the left marinade to the vegetables.
• Brush the marinade to the paneer and refrigerate it for 3 hours.
• Heat oil in a kadhai and fry marinated paneer till fully done.
• Also fry other vegetables.
• In a plate arrange fried vegetables and then paneer.
• Garnish with coriander and lemon slices
• Serve tandoori paneer tikka hot with hari chutney.

Masala Tea

Ingredients:

• 1 Cup milk • 2 Cups water • 4 tsp Tea leaves • 1 Piece cinnamon • 1 Chunk dried ginger • 3 Cardamoms, crushed • 3 Cloves • 2 Black peppers • Sugar to taste

How to make Masala Chai:

• Boil two cups of water. • Add all ingredients except sugar and milk. • Boil for about 30 seconds. • Allow it to stand for a minute. • In a pot, heat the milk. • Filter the tea into cups. • Now add milk and sugar. • Masala tea is ready to serve.