Chicken rice, Singapore

We know you're busy, so we've created this family-friendly, skillet dish just for you.  It's got chicken, broccoli and rice in a creamy sauce and it's on the table in a snap. Enjoy!

INGREDIENTS:

11/4 pounds skinless, boneless chicken breast halves

1 tablespoon vegetable oil

1 can Campbell's® Condensed Cream of Chicken Soup    or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

1 1/2 cups water

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

2 cups uncooked instant white rice

2 cups fresh or frozen broccoli florets

DIRECTIONS TO MAKE CHICKEN RICE:

Step 1:

Season the chicken as desired.  Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.

Step 2:

Stir the soup, water, paprika and black pepper in the skillet and heat to a boil.  Stir in the rice and broccoli.  Reduce the heat to low.  Return the chicken to the skillet.  Sprinkle the chicken with additional paprika.  Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.

Butter garlic crab

I ended up getting some snow crab legs on sale at the market. I wanted something a little different from plain steamed, boiled, or grilled crab legs, so I ended up throwing a few things together to make this awesome crab leg dish. Enjoy! This would be great with shrimp as well.

Ingredients:

1 pound Snow Crab clusters,thawed if necessary,

1 ½ teaspoons dried parsley,

1/4 cup butter,

1/8 teaspoon salt,

1 clove garlic,minced,

1/4 teaspoon fresh-ground black pepper.

Method:

1) Cut a slit, length-wise, into the shell of each piece of crab.

2) Melt the butter in a large skillet over medium heat.

3) Cook the garlic in the butter until translucent.

4) Stir in the parsley, salt, and pepper.

5) Continue to heat mixture until bubbling.

6) Add the crab legs; toss to coat; allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.

Tandoori Chicken

I think no need to introduce what is Tandoori chicken. Temptingly delicious tandoori chicken is very popular Indian item because of its’ blazing hot appearance and unique taste.

The nicest thing of this is smokey flavor which it gets by tandoor( traditional clay oven).

However, since many people don’t have a tandoor in their kitchen, they can do it in microwave following this video.

All you need to do is – get the ingredients from store and marinade the chicken in advance so that you can prepare it in jiffy.

Only 30 minutes it will take to complete cooking.

INGREDIENTS:

·         1 large chicken approx 1 kilo, cut into 7-8 pieces

·         Curd: 200gm

·         Kashmiri red chilli powder: 2 tbsp

·         Cumin powder: 1 tbsp.

·         Coriander powder: 1 tbsp.

·         Garam masala powder: 1tsp

·         Ginger-garlic paste: 1 tsp

·         Kasouri methi or Dry fenugreek leaves: 1 tbsp

·         Salt to taste and pepper 1tbsp

·         Mustard oil: 3 tbsp

·         Butter for basting

·         Lemon juice: 2 tbsp­

·         Red food color: 1/4 tsP

Method:

·         Before start cooking let’s prepare the chicken by trimming all visible excess fat and make sure the chicken is pat dry.

·         Now using a fork, prick all over the flesh of the chicken. Then, using a sharp knife, cut slashes where flesh is thicker. It will help the marination to penetrate.

·         Now in a small bowl, make a mixture of 1 tbsp lemon juice, 1 tbsp kashmiri red chili powder and 1 1/2 tsp salt and rub the mixture over the chicken wherever the cuts are there. Set aside for half an hour.

·         While chicken is resting let’s prepare the hung curd which we’ll be using for 2nd marination. Hung curd is nothing but a well drained curd. Take a bowl. Put the curd in a strainer and keep it on that bowl. Let the excess liquid to drain out. Keep it aside for 15-20 minutes.

·         After 30 minutes, Transfer the hung curd in a large bowl. Add cumin powder, coriander powder, remaining red chili powder, garam masala powder, ginger-garlic paste, remaining lemon juice, pepper powder, kasouri methi and red food color. Mix them well.

·         Apply the mixture over the chicken. Marinate for overnight in refrigerator or minimum of 4 hours for best results. Do not marinade for longer than 2 days. You should remove the chicken from the refrigerator before 30 minutes of cooking

·         After 8 hours, apply  3tbsp mustard oil and mix. It gives a nice coating and that way the marination holds the chicken well.

·         You can also use any veg oil. but this mustard oil adds a nice authentic Punjabi flavor.

·         Place the chicken on the grill rack and put a microwave proof bowl or tray  under it to catch dripping.

·         Cook on combination-2 mode for 10 minutes.

·         Flip the pieces after 5 minutes through cooking time.

·         When done, Baste the chicken with butter.

·         Then grill for 20 minutes, repositioning the pieces frequently.

·         You also need to Baste the chicken 2-3 times for even coloring.

·         Tandoori chicken is ready.

Sprinkle little chaat masala powder over it and serve with green chutney, salad and lemon wedges.

CHICKEN PARMESAN

Oh how we love chicken parmesan—chicken cutlets, breaded and fried, smothered with tomato sauce, covered with Mozzarella and Parmesan cheeses, and baked until the cheese is bubbly and melts into every nook and cranny. Like its sister recipe, my mother’s parmesan chicken (chicken nuggets dipped in melted butter, breaded and baked), this dish is pure comfort food.

It’s one of those everyone-should-know-how-to-make recipes. It’s easy and comes together quickly. In fact, it’s hard to mess up! Chicken parmesan is also one of the best uses I can think of for boneless, skinless, chicken breasts.

One trick that will save a little time with making the sauce is to peel and grate the onion instead of chopping it. Use the large holes of a box grater. The onion will cook faster this way, release more of its juices, and your sauce will come together more quickly.

Chicken parmesan recipe

·        INGREDIENTS:

Sauce:

·         1/2 large yellow onion, grated (don't cut onion in half, just grate half of a whole onion), about 3/4 cup of grated onion

·         1/4 cup olive oil

·         2 medium garlic cloves, peeled and minced

·         1 can (28 oz) crushed tomatoes (we use Muir-Glen)

·         1 teaspoon dried oregano

·         Pinch of red pepper flakes

·         Pinch of sugar.

Chicken:

·         4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)

·         Salt

·         2 eggs

·         1 cup breadcrumbs (we make our breadcrumbs running pieces of stale French bread through a blender)

·         1 cup freshly grated Parmesan cheese

·         1/4 cup olive oil

·         2 Tbsp fresh basil leaves, thinly sliced

·         8 ounces mozzarella cheese, sliced

·        METHOD:

·      1 Sauté onions, add garlic, add tomatoes and spices:

First start the sauce and while the sauce is cooking you can proceed with the chicken. Heat the olive oil in a saucepan on medium-high heat. Add the onions and sauté for 2-3 minutes.

Add the minced garlic. Cook until fragrant, about a minute more.

Then add the crushed tomatoes, oregano, red pepper flakes, and sugar. Bring to a simmer reduce the heat to maintain the simmer. Cook, uncovered while you prepare the chicken (about 10-12 minutes).

Ø 2 Preheat ovento 400°F.

Ø 3 Pound cutlets thin:

Place the chicken cutlets one at a time between two layers of plastic wrap or wax paper. Use a meat hammer, mallet, rolling pin, or even a heavy empty wine bottle to pound or roll the chicken pieces to an even thickness of 1/4 to 1/2-inch. Sprinkle salt on both sides of the cutlets.

Ø 4 Prepare breadcrumbs and eggs for dredging:

In a shallow bowl (large enough to dredge the cutlets), mix together the breadcrumbs, 1/2 cup of the Parmesan, and pinch of salt. In separate shallow bowl, whisk together the eggs.

Ø 5 Dredge cutlets and brown them:

Heat 1/4 cup of olive oil in a large sauté pan on medium-high heat until the oil is shimmering (not smoking) and a piece of breading dropped into it sizzles.

dip chicken cutlet into egg mixture dip chicken cutlet into breading mixture

Working one cutlet at a time, dip the chicken cutlet into the egg mixture and then into the breadcrumbs. Working in batches as to not crowd the pan, place the dredged cutlets into the pan. Lower the heat to medium and gently fry the chicken cutlets until they are golden brown on each side, about 3 to 4 minutes per side.

Ø 6 Arrange sauce, cutlets in baking pan, top with basil and cheese:

enough tomato sauce to thickly coat the bottom of 9x13 casserole pan or baking dish. Once the cutlets are browned on both sides, arrange them on top of the tomato sauce in the baking dish.

Spoon tomato sauce over each of the cutlets.Sprinkle the tops with sliced basil. Then lay slices of mozzarella over each cutlet and sprinkle with the remaining 1/2 cup of Parmesan cheese.

 Now you can serve and you are ready with your delicious "chicken parmesan".

Masala Dosa,India

A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite sour flavor. However, once the batter is ready, it can be refrigerated and kept for several days, even a week. With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast or lunch. Serve them with your favorite chutney.

INGREDIENTS:

FOR THE DOSA BATTER:

2 cups short-grain rice

½ cup urad dal (split husked black lentils)

1 teaspoon fenugreek seeds

½ teaspoon salt

 Vegetable oil, for frying

FOR THE POTATO FILLING:

3 tablespoons ghee or vegetable oil

1 teaspoon mustard seeds

½ teaspoon cumin seeds

2 small dried hot red peppers

1 medium onion, diced

½ teaspoon salt

½ teaspoon turmeric

 Pinch of asafetida

1 tablespoon grated ginger

6 to 8 curry leaves

4 garlic cloves, minced

2 small green chiles, finely chopped

1 ½ pounds yellow-fleshed potatoes such as Yukon Gold, boiled, peeled and cubed

½ cup roughly chopped cilantro, leaves and tender stems

PREPARATION

Step 1

Make the dosa batter.Put rice in a bowl, rinse well and cover with 4 cups cold water. Put urad dal and fenugreek seeds in a small bowl, rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours.

Step 2

Drain rice and dal-fenugreek mixture in separate colanders. Put rice in a food processor, blender or wet-dry grinder. Add 1 cup cold water and grind to a smooth paste. It will take about 10 minutes, and it may be necessary to work in batches. Repeat the process with the dal-fenugreek mixture.

Step 3

Combine the two pastes in a medium mixing bowl. Whisk together, adding enough water to obtain a medium-thick batter. You should have about 6 cups. Cover bowl with a kitchen towel and set in a warm place. Let ferment until the surface is bubbly, about 8 hours. Stir in the salt. Use the batter straight away or refrigerate for later use. (Batter will keep for up to a week, refrigerated. Thin with water if necessary before proceeding).

Step 4

Make the potato filling: Put ghee in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute then add red peppers and onion. Cook stirring until onions have softened about 5 minutes, Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, garlic and green chile. Stir to coat and let sizzle for 1 minute.

Step 5

Add potatoes and 1/2 cup water. Cook, stirring well to combine, until liquid has evaporated,about 5 minutes. Mash potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro,then set aside at room temperature. (Potato filling may be prepared up to a day in advance.)