Chicken Cafreal

Recipe coming soon....

Cilantro Lime Chicken With Scallion Rice And Mango Salsa

Cilantro Lime Chicken

4 small boneless skinless chicken breasts
1 cup cilantro leaves
2 cloves garlic
1 jalapeno
1 lime, juiced
1/4 cup extra virgin olive oil
dash of pepper
salt, to taste

Blend all the above ingredients, except chicken, in a food processor. Remove into a bowl & marinate chicken breasts in the mixture for 4 hrs.
Heat a cast iron grill pan till nice & hot. Grill the chicken breasts till cooked & nicely browned.

Scallion Rice

2 scallions, chopped (whites & greens seperated)
1 clove garlic, finely chopped
1 green chilli, finely chopped
2 tbsp extra virgin olive oil
salt, to taste
1 1/2 cups basmati rice
3 cups chicken broth

Heat oil in a nonstick pan. Add the chopped garlic & green chilli. Fry till fragrant. Add the scallion whites & cook till softened. Add the basmati rice & fry till it gives a nutty aroma. Add salt & chicken broth. Bring to a boil. Continue to boil, till you can see the rice on the surface. Cover the pan with a tight fitting lid & lower the flame to low & let cook for 20 mins. Switch off the flame. Open pan & mix in the scallion greens. Cover pan & set aside for 10 mins. Serve warm.

Mango Salsa

1 big mango, chopped
2 tbsp chopped onion (preferably red. I did'nt have.. so I used white)
1/2 jalapeno, finely chopped
2 tbsp finely chopped coriander leaves
1/2 lime, juiced
salt, to taste

Mix all the above ingredients in a bowl. Cover & put it in the refrigerator for approx 2 hrs. Serve along with chicken & rice.

Jalapeno Pepper Chicken

Source : Self

2 big chicken breasts, cubed
2 big cloves garlic, cut into rounds
1 medium onion, sliced into 1/2 inch strips
1/2 green bell pepper, cut into 1/2 inch strips
1 jalapeno, sliced into rings
1/4 cup chicken broth
1 tsp cornstarch dissolved in 1/4 cup chicken broth
crushed black pepper, as desired
1 tsp dark soya sauce
3 tbsp chings all in one sauce (available at most indian grocery stores in the US)
1/4 cup chopped scallions (only the greens)
Oil

Heat a flat frying pan or skillet & put a tbsp of oil. Put in the chicken cubes, a pinch of salt & some crushed black pepper & fry till browned & 3/4th done. Remove & set aside.

Heat some more oil in the same pan if required. Add the garlic rounds & fry till fragrant. Next, put in the jalapeno & fry for 30 secs. Put in the onions & green bell pepper & fry till crisp (do not brown the onions). Add the chicken, soya sauce & the all in one sauce & mix well for 2 mins. Add 1/4th cup chicken broth & some more crushed black pepper & bring to a mild boil. Add the cornstarch broth mixture & stir well. Let cook till the sauce thickens. Remove from flame & garnish with chopped scallions.

Serve hot over steamed rice or noodles.

Note : I used canned chicken broth in this recipe, so did not require to add any extra salt. The canned broth & the sauces provided enough salt for this recipe.

Kheemo

Recipe Source : My Dad

1 lb lamb/ beef mince
1 inch stick cinnamon
4 cloves
2 green cardamoms
1 black cardamom
4 - 5 whole peppercorns

1 big onion, chopped
4 cloves of garlic, finely chopped
1 inch piece ginger, finely chopped
1 big tomato, finely chopped
1/2 tsp turmeric powder
1 tbsp vinegar
salt, to taste
1/4 cup finely chopped corainder leaves
chopped green chillies, as per the heat desired

1/4th cup cooked or frozen green peas

Heat oil in a wok. Add the green chillies & fry till crisp. Next, add the whole spices, onion, garlic & ginger & fry till onions turn transparent. Add turmeric powder & mix well for 30 secs. Add the mince & fry till brown. Add tomatoes & salt & fry well on medium heat, stirring continously & breaking any lumps that you see. When the meat is about 75% done, add green peas & vinegar & fry well till all water is evaporated & meat is completely cooked. Add corainder leaves & saute for a few seconds.

Serve hot with rice/ chapati.

Green Masalo Daal Maas

Recipe Source : My Mom

Vegetarians can skip the meat & just use the 16 beans mix.

1 lb chicken, mutton or beef, cut into small pieces (preferably with bones) (I used chicken)
1 cup dry 16 bean mix (soaked for 4 - 5 hrs)
1 medium sized onion, finely sliced

Grind to a fine paste without adding water:

1 tsp poppy seeds
2 tbsp grated coconut
1 tsp cumin seeds
1 inch ginger
6 cloves garlic
1 1/2 inch big piece cinnamon
3 cloves
3 tomatoes
1/2 tsp turmeric powder
1 small marble sized tamarind
3 green chillies
1/2 bunch corainder leaves

If using beef/ mutton - pressure cook these along with the soaked 16 beans mix till done. If using chicken, pressure cook the 16 beans mix till done. Then add the chicken & let is boil along with the lentils till done. Its ok if the beans mash up. The more they mash up the better they taste.
Heat oil in a vessel & fry the sliced onion till golden brown. Pour the masala & fry well till the oil seperates. Put in the cooked lentils & meat & bring to a boil. Switch off the flame & serve hot with rice or chappatis.

Boblen Ani Sungata Kadhi (Bottlegourd & Prawns Curry)

Recipe Source : My Mom

1 medium sized bottlegourd, peeled & cut into big cubes
1 cup prawns, shelled, deveined & washed
Salt, to taste

Grind to a fine paste :

1/2 cup grated coconut
1 tbsp corainder seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
3 - 4 dried red chillies (I used the kashmiri variety)
1 small onion, cut into big chunks
2 flakes garlic
1 marble sized piece tamarind
1/2 tsp turmeric powder

Set the ground masala paste aside. Put a cup of water into the blender & pulse the blender to remove any remaining masala sticking to the sides of the blender. Pour this masala water into a vessel. Add the bottlegourd pieces to the water. Cover & let it cook on medium flame till the bottlegourd pieces are cooked. Next add prawns & salt & stir to mix well. When prawns turn pink, add the ground masala paste & bring to one boil.

Serve hot with steamed rice.

Potato Chops

Recipe Source : My Mom

Potato Mixture :

4 large potatoes, boiled & mashed
salt, to taste
pepper, to taste
Add salt & pepper to the potato mixture. Mix well & set aside.

Filling :

1 lb meat mince (lamb/ chicken/ beef/ turkey)
2 tbsp oil
3 - 4 green chillies, finely chopped
4 cloves of garlic & 1 inch ginger, ground to a paste
1 large onion, finely chopped
1/2 tsp turmeric powder
2 medium sized tomatoes, finely chopped
salt, to taste
1 tbsp vinegar
1/2 tsp garam masala powder
1/2 bunch of corainder leaves, finely chopped
Heat oil in a pan. Add chopped green chillies & fry well till they turn crisp. Add the chopped onions & fry till transparent. Add the ginger - garlic paste & fry till the raw smell goes away. Add turmeric powder & saute for a minute. Next, add the tomatoes & salt & fry well till the tomatoes turn pulpy. Add mince & saute well & let cook till it is almost done. Sprinkle vinegar & garam masala powder & mix well. Turn the flame to high & saute till all the water from the meat evaporates & the mince is well cooked. Add the corainder leaves, mix well & turn of the flame. Set the mixture aside to cool.

Coating :

2 eggs, beaten with a pinch of salt
rava/ semolina, as required

Heat a little oil in a pan. Take the potato mixture (apporximately the size if a huge lemon) & form it into a ball. Form the ball into a cup. Place about a tbsp or 2 of the mince mixture into the cup & enclose the potato mixture. Shape it into a ball again. If there are any cracks or if the mince is leaking out, just patch up the portion with some of the potato mixture. Flatten the ball into a round patty. Roll the patty into the egg mixture & then coat it with semolina/ rava. Place the patty into the oil. Fry till it turns brown on one side & then flip the patty & let the other side brown well. Repeat the process for the remainder. Make sure that in the entire frying process, you flip the patty just once. Frequent flipping can crack or break the patty.

Serve hot.