Vegetarian Recipe : Papad Ki Sabzi

Ingredients for Papad Ki Sabzi recipe:

1. Papad (fried and broken into 2/3 inch pieces) - 200 gm
2. Ghee - 6 tbsp
3. Yogurt - 300 gm
4. Cumin seeds - 1 tsp
5. Coriander powder - 2 tbsp
6. Red chilly powder - 1 tsp
7. Ginger-garlic paste - 4 tbsp
8. Chopped ginger - 1 tsp
9. Chopped green chillies - 1 tbsp
10. Chopped fresh coriander - 2tbsp
11. Salt to taste

Direction:

Heat ghee in a pan add the cumin seeds. When they start to crackle add ginger garlic paste, red chilly powder, coriander powder and turmeric powder. Fry for 3-4 minutes over medium heat, add chopped ginger and green chillies. Then add the beaten yogurt and saute for another 3 minutes. Add 1 cup of water and bring to a boil. Put the papad pieces into the boiling gravy and lower the flame to a simmer and cook for 6 - 7 minutes. Season to taste, remembering that papad is already salted. Garnish with fresh coriander.

Kesar Murg Recipe

Ingredients for Kesar Murg recipe:

6 large pieces Boneless Chicken
1 cup Onion paste
1 tsp Ginger paste
1 1/2 tsp Garlic paste
1/2 tsp Kesar (Saffron)dissolved in a little milk
1 tsp Dhania powder
4 tsp Cashewnut paste
1 cup Curd
2 Bay leaves
1/2 tbsp whole Cloves and green Cardamoms
1/2 cup Oil
3/4 cup Cream
1 tsp White pepper
Chilli powder and Salt as per taste

Direction :

* Heat oil. Add bay leaves and whole garam masala. Add onion, ginger and garlic paste and fry on low heat till oil separates.
* Add dhania powder, cashewnut paste and stir further.
* Add boneless chicken, curd, salt, pepper, chilli powder and saffron.
* Bring to a boil, reduce heat and simmer till chicken is cooked.
* Whisk in cream. Serve kesar murg hot with tandoori rotis and parathas.

Chicken Recipe-Italian Stuffed Chicken Breasts

Ingredients for Italian Stuffed Chicken Breasts

• 6 boneless chicken breasts with skin
• 1/4 pound prosciutto
• 2 ounces fontina cheese
• 2 tablespoons parmesan cheese
• 6 sage leaves
• 1 tablespoon oil
• 1 cup Marsala Wine
• 1 cup chicken broth
• 1/4 cup heavy whipping cream
• salt & pepper to taste

Pound chicken breast thin. On each piece of chicken lay a piece of prosciutto, fontina cheese, some parmesan, and a sage leaf. Fold sides of chicken and roll. Secure with a toothpick or skewer. Season chicken.

In a saucepan on high heat, brown both sides of chicken rolls in oil. Add wine and broth, cover and lower heat until finished cooking. Serve chicken with sauce. Remove chicken and stir cream into sauce to warm. Pour over chicken

Chicken Recipe-Lemon Chicken And Rice

Ingedients for Lemon Chicken And Rice

• 4 boneless chicken breasts
• 1/4 cup chopped onions
• 1 stalk chopped celery
• 1 can chicken broth
• 2 can water
• 2 tablespoons lemon juice
• 1 1/2 cups instant rice
• salt and pepper

DIRECTION:

Place rice in oven proof dish, that will hold the chicken in single layer. Sprinkle onion and celery over rice. Place chicken over this. Pour broth, lemon juice and water over it, then salt and pepper. Cover with lid or foil and bake at 350 deg. until chicken is done and liquid is gone. Should be about 30 to 40 minutes.

I use the breast frozen. This way you can come home and have it in the oven in less than 15 minutes.

AUTHOR: Jerseygirl

Chicken Recipe-Almond Chicken Chinese

Ingedients for Almond Chicken Chinese

• 1 large chicken breast half, boned and skinned
• 3 tablespoons vegetable oil
• 1/2 cup Diamond Almonds, whole blanched or natural
• 2 tablespoons (each) of sherry and soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon sugar
• 1/2 teaspoon ground ginger
• 2 tablespoons sliced green onions
• 1 package (6 ounces) frozen snow peas, thawed

DIRECTION:

• Cut chicken into 3/4 inch cubes; set aside. Heat oil in wok or heavy skillet over medium-high heat. Add almonds.
• Toss until browned, about 5 minutes. Remove with slotted spoon; set aside. Add chicken to wok; toss 3 minutes.
• In small bowl mix sherry, soy sauce, cornstarch, sugar and ginger. Stir into chicken.
• Cook and stir until thickened. Stir in snow peas, onion and reserved almonds. Heat through.

Serves 2

AUTHOR: Marla