Chicken and vegetable soup

Chicken soup for the soul...Comfort food at its best. And so easy to make.

Like all soups this one needs a good stock to start with. That is what will give the soup its true flavour. You can find  the recipe for chicken stock right here http://mykitchenbyswati.blogspot.ca/2014/11/learn-basics-chicken-stock.html
A good stock, with all the other vegetables and aromatics we add will make a really good soup.


2 litres chicken stock
1 cup cubed chicken (boneless) I usually use the thigh meat, it holds up better
1/2 cup celery diced
1/2 cup carrots diced
1/2 cup yellow onions diced
2 garlic cloves
1 sprig thyme
salt
pepper
lemon
1/3 cup pearl barley
2 tbs finely chopped onion
1 clove garlic finely chopped
olive oil

Use a big enough pot, so you don't crowd the ingredients.
Heat about 2 TBS of olive oil, add the 2 TBS chopped onion and 1  clove of garlic and saute till transparent. You do not want to brown the onion. Add the barley and saute well. You will notice a difference - the barley will feel sandy when its been sauteed well. This will take about 5 minutes.
Add the cubed chicken, Saute till chicken changes colour.
Add the celery, carrots and onions. Give it a quick stir and add the chicken stock. Drop in the whole garlic cloves, the sprig of thyme. Add salt and pepper. Bring to a boil. Lower to a simmer and cover and let it cook, till the barley is soft.
Fish out the thyme and the garlic cloves. Add a healthy squeeze of lemon. Check for seasoning.

A perfect meal for a winter evening.

Chicken Biryani

Yes - finally. Chicken Biryani is a step forward! Remember it's all in the rice. How your biryani turns out will depend on how your rice is cooked. The other part is the prep. There is a lot of prep involved and it has to be done in time. The entire time to cook the biryani is about 3 hours. Be prepared for a long time in the kitchen. But the end result can be so satisfying and oh so delicious. Biryani is the only rice preparation that my daughter Anagha will eat without complaint!

Ingredients:

9 chicken thighs, skinless, bone in.
2 cups of basmati rice - washed and drained. Soak for couple of hours. This is very important
3 TBS ginger garlic paste
1 tsp turmeric
1 1/2 tsp chili powder
salt
1 cup yogurt
3 TBS biryani masala (recipe follows)
4 cloves
4 green cardamom
6 pepper corns
few pieces of cinnamon
1 tsp lemon juice
oil
1 tsp saffron
5 TBS milk
15 whole almonds blanched and slivered
20 cashews
2 large tomatoes (or 3 medium) tomatoes
1 cup chopped coriander leaves
1 cup chopped mint leaves
4 large red onions sliced thin.
4 TBS ghee
4 eggs


For Biryani masala

1 Bay leaf
4 TBS coriander seeds
1 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp black cumin seeds
8 cloves
8 pepper corns
5 green cardamom
2 black cardamom
2 star anise
1/2 tsp mace
1/4 tsp grated nutmeg
1 TBS crushed dagad phool
3 pieces - 1 inch - cinnamon.

Dry roast these ingredients and grind to a fine powder. This can be done anytime. The masala can be stored in an airtight container.

Preparation:

Wash and drain the rice, let sit for at least a couple of hours.
Marinate the chicken in the ginger garlic paste,turmeric, chili powder and 1 tsp salt.
Fry the sliced onion till crisp. (You can use store bought fried onions - just make sure they are fresh)
Soak the saffron in warm milk.
Blanch the almonds and remove the skins. Cut them into slivers.
Fry the almonds and cashews in a little oil and keep separate.
Blanch the tomatoes in boiling water till the skin splits. Remove and peel them. Chop into 4 pieces each.
Boil and peel the eggs and make a slit in them - but do not cut them all the way.

Cooking:

Heat a large pot, add 3 TBS of oil. Add the 4 cloves,4 green cardamom,6 pepper corns and few pieces of cinnamon and fry for a minute. Add the pre-soaked rice and  at least 3-4 times the water - by volume. Add 1 tsp salt and 1 tsp lemon juice. Bring to a rolling boil. Cook till the rice is almost done. Al dente. Then drain and run cold water over it. Make sure you spread out the rice in a tray, or the residual heat will cook the rice and then you won't get the perfect biryani.
Take about 3 TBS of the rice and add to the saffron/milk mixture.

Heat a large pot, add 4-5 TBS oil and add the marinated chicken. Saute the chicken till you see it turn white. Cover and cook. DO NOT add any water. Once the chicken is cooked, add the yogurt, biryani masala and tomatoes and cook till the yogurt is absorbed and the tomatoes start to break up. Remove from heat.
Add the fried onions and chopped coriander and mint leaves. Reserve a few fried onions for garnish.
Let cool for a few minutes.

Layering:
Pre heat oven to 275.

I use a lasagna pan. But any large oven proof casserole will work. Grease the bottom of the pan with a little oil. Add the chicken to the pan, arrange the chicken pieces so they are spread evenly over the pan. Add the eggs to this layer, arranging them in between the chicken pieces. Spread the rice evenly over this layer. Spread the saffron soaked rice over the rice. If any of the milk is left over just pour it over the rice, make sure you use all the saffron strands. Sprinkle the reserved fried onion and the fried nuts on top. Melt the 4 TBS ghee and 'glaze' the biryani. Cover entirely with aluminium foil.
Place the prepared pan on the bottom rack and let it cook for 30 minutes. Then MOVE the pan to the top rack and let it cook for another 30 minutes.

Remove from the oven and let it sit for about 10 minutes before opening the foil. When you serve the biryani, make sure you use a spatula that will reach all the layers.

Serve with onion raita and either bagare baingan or mirchi ka salan. Enjoy!!

Chicken Curry - Traditional

Ah chicken curry!

Each cook has his/her unique way of making chicken curry at home. Even if I give you the recipe here, it will never taste the same - so don't worry- make it a couple of times and you will hit upon the magic proportions that you and your family love. It never has to be exactly the same as someone else's. The biggest fan of my chicken curry is my little one- Anagha...this is especially for her.

I use either whole chicken,cut up or chicken thighs for chicken curry. That's simply because the leg meat always tastes better when braised and personally I love the chicken thigh meat. But feel free to use breast meat if that's what you like. The only rule is that it should be skinless and bone IN. Never boneless.

1 medium chicken cut into medium sized pieces.
2 cups yellow onion chopped
2 bay leaves
2 TBS chopped coriander leaves
3 TBS oil

For the marinade:
1 TBS turmeric
1 1/2 TBS chili powder
1 TBS salt
1 cup yogurt

Clean the chicken and pat dry. Apply the marinade and make sure all the pieces are covered. Ideally this should be marinated overnight in the fridge, but if you don't have the time, at least an hour or so.

Green Masala paste:

15 cloves of garlic
1 TBS ginger
2 TBS sliced onion
3-4 cloves
5-6 peppercorns
2 star anise
2 black cardamoms
4 green cardamoms
2 TBS coriander seeds
1 TBS cumin seeds
1/2 TBS fennel seeds
2 inch piece cinnamon
2 bay leafs
1/2 tsp black cumin seeds

Grind all of the above to a fine paste.

Brown masala paste:

4 TBS sliced onion
2 TBS grated coconut
1 TBS poppyseeds
1 tsp oil

Roast the onion in 1 tsp oil till brown, add the coconut and poppy seeds and roast till coconut turns brown. Grind to a fine paste.

Heat oil in a large thick bottomed pan, add the bay leaves and the chopped onion. Saute till onion is browned. Add the green masala and saute till oil separates. Add the marinated chicken with the marinade. Saute the chicken pieces till they turn white. Add 1 cup of water, lower heat, cover and cook. Stir frequently to make sure the chicken does not stick to the bottom of the pan. You may need to add a little more water, but do not add too much.
Once the chicken is cooked, Add the brown masala and then adjust the thickness of the gravy to your liking. Taste for seasoning. Add the chopped coriander leaves and bring to a boil. Remove from heat.

Serve with cucumber raita, chapati or paratha and basmati rice.

Bhuna Kaleji - Liver fry

Something to much on with your drinks!

250 gms chicken livers (cleaned and trimmed)
1 TBS ginger paste
1 TBS garlic paste
3/4 tsp salt
1/2 tsp turmeric
1/4 tsp red chili powder
1/4 tsp garam masala
4 TBS oil
2 TBS finely chopped coriander leaves
1 tsp finely chopped mint leaves


Marinate the livers in the spices and ginger-garlic paste for at least 30 minutes. Heat oil in a frying pan or wok and add the marinated livers. Saute - gently - so you don't break the pices- for about 5-7 minutes till the livers change colour. Cover and let cook on low heat for about 3-4 minutes. When you take off the cover- there will be some water- let the livers cook on medium heat till the water evaporates. Stir occasionally. Stir in the coriander and mint leaves.
You can serve this hot- with roti or parathas. Or you can serve it by itself as finger food - it goes very well with a glass of beer.

Chicken corn soup

I think this was the first ever 'foreign' soup I had in India...many many moons ago. But it has remained a firm favourite and the good part is- everyone at home loves it too. The announcement that we are having chicken corn soup for dinner is always greeted with enthusiasm.



1 can cream style corn
1 litre chicken stock
1 tsp garlic powder
1 tsp salt (this will vary depending on whether the chicken stock is salted - always check)
1 chicken breast - steamed and shredded
1/2 tsp white pepper
1 TBS rice wine vinegar
2 eggs - beaten
1 TBS cornflour
4 TBS water

to serve:
soy sauce
hot sauce
scallions finely sliced

In a large stock pot, empty the can of cream style corn and the chicken stock. Add the garlic powder, salt and pepper. Bring to a rolling boil.
Slowly add the beaten eggs to the soup, stirring constantly. Try and pour the beaten eggs in as thin a stream as possible so you get nice threads in the soup.
Mix the cornflour with the water and add that slurry to the soup and let boil for 3-4 minutes.
Add the vinegar at the end, Top with the shredded chicken.

Ladle soup into a bowl, serve with a few drops of soy sauce and a sprinkle of scallions.
Add a few drops of hot sauce if desired.

Kadhai chicken - Quick fry chicken

This is like a quick Indian stir-fry chicken. Can be served with rice or bread depending on what you feel like.


2 chicken breasts (boneless - skinless) - cut into strips
2 TBS plain yogurt
1 cup yellow onion - sliced lengthwise
1/2 cup tomato - chopped
1/2 cup bell peppers - sliced
1 tsp ginger-garlic paste
1/4 tsp turmeric powder
1/4 tsp red chili powder (cayenne)
1/2 tsp garam masala powder
3/4 tsp salt
2 TBS chopped coriander leaves (cilantro)
2 -3 TBS oil


prep: marinate the sliced chicken in the yogurt for 15-20 minutes

In a saute pan, heat the oil and fry the onions for 3-4 minutes. Add the tomatoes, ginger-garlic paste, turmeric, chili powder and garam masala. Fry for 3-4 minutes - till you can smell the masala.
Add the marinated chicken - and fry for a few minutes. Add the sliced peppers and salt and cover and cook for about 10 minutes till the chicken is cooked. If required you can add a couple of tablespoons of water, but not too much- we want to keep this dry.
Check that the chicken is cooked, adjust seasoning if needed. Garnish with the chopped cilantro and serve with rice or bread.

Meat Loaf

Each and every cook in the US has his/her own meatloaf recipe. Mine came from a very cook friend (thanks Jonathan). Of course you tweak it as you go along and tailor it to your taste. But Jonathan taught me how to make meatloaf! It was a mystery to me till then :)

I make mine using a combination of pork and turkey. Feel free to use whichever meat you prefer. I have used the 'measurement' of 1 tray/package- since that's how you buy it in the grocery store.

And remember- you can never make "a small meatloaf"! Its always a lot, so be prepared to freeze some of it. Meatloaf sandwiches are always a welcome lunch.


1 tray/package ground pork
1 tray/package ground turkey

1 cup finely chopped onion
2 TBS crushed garlic
1 TBS red chili flakes
1 TBS Worcestershire sauce
2 eggs
1 small can Campbells mushroom soup
1 & 1/4 TBS salt
1 TBS pepper
1 TBS dried herbs (Italian blend works very well)
3 cups bread crumbs (more if required)
tomato ketchup

Heat oven to 350 degrees. Line 2 regular loaf pans with foil.

Mix all the ingredients from pork to herbs in a large mixing bowl till well mixed. Add the bread crumbs one cup at a time and work them in. You will need 3 cups for sure. Sometimes, depending on many factors you may need more- just have some extra on hand. You should be able to form a 'loaf' with the meat mixture and it should not flop down. That's when you know you have enough bread crumbs in there.

Divide the mixture between the 2 loaf pans and top with tomato ketchup. Yes, tomato ketchup. Somehow it makes the meatloaf taste better this way. Cover the loaf pans with foil and place in the oven. Cook for 55-60 minutes. Then remove the top foil and let cook for another 20-25 minutes.
Insert a knife in the centre and check. If the knife comes out clean, the meatloaf is cooked.

Remove from the oven and cover with foil. Let the meatloaf rest for 10-15 minutes before you take it out of the pan and slice it.

Serve this with any or all of the following:
Mashed potatoes, roasted potatoes, french fries
Steamed Caulifower
Steamed vegetables
Buttered corn

Soups and Stews - Chicken and Dumplings

Yum yum yum...comfort food at it's yummiest.
It's an American favourite and I have always wanted to try it. The dumplings eluded me- but finally I have it.

My own tweaked version of chicken and dumplings. Got a thumbs up from my daughter...hope you like it too.

To prep the chicken

3 Chicken breasts (bone in)
4 stalks of celery
1/2 cup of carrots
1/2 an onion
3-4 garlic cloves
 salt
pepper

olive oil

Rub olive oil, salt and pepper on the chicken. Roast the chicken and vegetables at 350 degrees for 35 minutes (till chicken is done).

When cool, take the meat off the bones and cut into 1 inch pieces. Should be about 3 cups.  Keep aside. Discard the vegetables.

1 cup chopped celery
1 cup chopped carrots
1 cup onion chopped
4 garlic cloves finely chopped
2 TBS butter
2 TBS olive oil
1/4 cup flour
4 cups chicken stock
2 TBS dry white wine
1 1/2 cup green beans
salt
pepper
1/2 tsp chili flakes

Heat olive oil in a large saucepan. Add the butter to it. When it melts add the garlic, celery, carrots and onion. Saute till the onion is translucent. Add 1/4 cup flour and stir for 1 to 1-1/2 minutes. Add the white wine and stir till it is absorbed. Slowly add the chicken stock - stirring all the time. Bring to a boil and then simmer for 5 minutes. Add the chicken and the green beans to the pot.

For the dumplings

1 cup flour
1 tsp baking powder
1 tsp salt
2 TBS finely chopped parsley
2 TBS cold butter
1/2 cup cold milk

Mix  everything from flour to parsley. Cut the cold butter into the flour. Mix the milk. Drop the batter by the spoonful into the saucepan.

Cover and cook for about 12 minutes till the dumplings are cooked.

Sprinkle chopped parsley on top before serving.

Gobble Gobble Gobble- yeah it's turkey time

Cooking a turkey can be intimidating. It was so for me at first. But over the years, the turkey has become a friend- if you don't mind cooking a friend that is!

Cooking a turkey is not like cooking a chicken...for starters- it's much bigger than a chicken.

So here goes....

Usually it's about a pound per person- so if you have a 15 pound turkey you can safely feed 12 people and have lot's of leftovers. Always pre-heat the oven, cooking temperature is 325 degrees.
Cooking time is usually 20-25 minutes per pound. But always use a meat thermometer. The best and safest way to tell if your turkey is ready to eat is with a meat thermometer. A perfectly done turkey will reach 185°F in the thigh, 170°F in the breast and 165°F in the stuffing, if you stuff your turkey.

Remember to rest the turkey after you take it out of the oven. That will give you a juicier turkey. Never fails. 

I don't stuff the turkey anymore. It cooks faster that way, and there is never any doubt in your mind about contamination etc. But if you want to stuff it, go right ahead. Just be sure to cook it to the right temperatures. 

I usually buy a frozen bird. Always thaw it in the refrigerator. Always. If you are thawing it late- thaw it in cold water and change the water every 30 minutes. but its a long process for sure. 
Best way is to plan ahead and thaw it in the refrigerator. Takes about 3-4 days to thaw, depending on the size of the bird. 

If you like to, you can brine the bird. Completely optional. But I have always got excellent results when I brine it. Make sure you have a container that's large enough to completely submerge the bird. The container should be kept in the refrigerator. DO not leave the bird outside overnight. You can do a 'quick brine' for a couple of hours, and then you can keep the turkey outside. But if you are brining it overnight remember to keep it in the refrigerator. 

For the brine:
Cold water, salt, sugar, pepper corns, cloves, star anise and bay leaves.

When you are ready to pop the bird in the oven....

Take the turkey out of the brine and pat it dry - with paper towels. Make sure you dry it inside and out. Now you have to season it.
 
 You need butter...lots of it. 

Melted and cooled butter
salt
pepper
poultry seasoning or dried sage

Apply this mixture inside and out, under the skin - liberally. this will help to season the meat and keep it moist. Apply a generous amount on the breast...thats the meat that usually dries out. 

I don't stuff the bird, but this is what I use. This keeps the bird moist and adds flavour.
1 lemon cut into quarters
handful of fresh sage
handful of fresh rosemary
handful of fresh thyme
1 whole head of garlic - simple cut across into 2

Make sure the oven racks are positioned correctly so air can circulate. Preheat the oven to 325 degrees. Put foil over the turkey, not touching the bird, but tent it. 

Make sure you baste the bird with the juices every hour or so - after the first 2 hours. 
I usually take off the foil for the last half hour of cooking, so the skin browns very nicely. Check for doneness with a meat thermometer. Once the turkey is out of the oven, cover with foil and let it rest for at least 20 minutes. 

Carve away- Happy Turkey Day. 

 


 

Chicken Liver Masala (curried)

My favourite way of making chicken livers and my family's favourite way of eating them. Just put this on the table with some rice and chapaties and there is total silence for the next half hour...till the curry is all gone! I use a spice blend for this dish - a slightly different kind of garam masala...but you can use whichever garam masala mix you regularly use at home.

So here goes...and this time I actually found time to take pictures of the process! The chili and garam masala quantities can be adjusted as per taste.

1 lb chicken livers (trimmed and washed)
2 large onions ( finely chop them in the food processor OR grate them)
1 TBS garlic paste
1 TBS ginger paste
1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp garam masala powder
salt to taste
oil
water
chopped coriander

Heat oil, and fry the grated/finely chopped onion till pink. Add the ginger and garlic pastes and fry for another 5/6 minutes till lightly browned. See picture for reference.
Add turmeric, chili powder and garam masala and fry for a couple of minutes.
Add livers and salt and saute for a minute. Add just enough water to cover the livers. Cover and cook till livers are done. Do not overcook or they turn dry. Takes about 15-17 minutes for a lb of livers.
Garnish with chopped coriander and a pinch of garam masala. Serve with plain rice and chapaties.

chicken livers 

fry the onions, garlic and ginger paste to this colour

Add the dry spices

add livers, salt and water

All done!

Chicken Salad

Why post a recipe for chicken salad on an Indian food blog...yeah valid question. But with kitchens becoming more and more 'international' it seems quite normal! This recipe has a slight 'zing' to make it a little bit more Indian (!)

2 chicken breasts bone-in (roasted with salt, pepper and olive oil - 350 degrees for 30 minutes)
Shred them into bite size pieces when cool.

Finely chop 2 sticks of celery, 5-6 small gherkins, 1-2 tender spring onions, 1-2 small hot chillies (thai chillies work best).

Mix together the chicken, vegetable, 1 cup of mayo and 1 TBS of good mustard. Adjust seasoning (salt) as per taste.

Serve with a side of pickles- tender salad leaves- in between good bread.