Chicken Recipes Easy Biography
Source: (Google.com.pk)
Another wonderfully spicy and flavorful chicken curry recipe by Chef Shireen Anwar. Serve hot with naan.
Chicken Shakooti Recipie
Ingredients
Chicken 1 kg (cut into 12 pieces)
Cloves 6
Black pepper 10
Button red chilies 20 or to taste
Cinnamon 1 inch piece
Oil ½ cup
Ginger garlic paste 1 tbsp
Coriander seeds 1 tbsp
Turmeric ½ tsp
Green cardamom powder ½ tsp
Fenugreek seeds ½ tsp
Coconut 2 tbsp
French fried onion 3 tbsp (ground)
Lemon juice 4 tbsp
Salt 1, ½ tsp
Cumin seeds 1, ½ tsp
Poppy seeds 1, ½ tsp
Water as required
Cooking Directions
Toast coriander seeds, cumin seeds, poppy seeds, coconut, fenugreek seeds, black pepper, cloves and cinnamon stick on a dry griddle or drying pan .
Finely grind the toasted spices. Separately grind soaked whole red chilies.
Heat oil in a pan.
Add ginger garlic paste, turmeric, salt, ground red chili paste with toasted and ground spice.
Fry well adding a little water.
Now add chicken and fry till oil separates.
Add 1 cup water, cover and cook till chicken is tender.
Lastly add ground cardamom, lemon juice and ground french fried onion.
Cover and simmer for 5 minutes.
Add all the ingredients except oil to mince, mix thoroughly and leave for ½ hour. Make small oval cutlets, heat oil and fry them, remove when golden brown and drain on absorbent.
The different degrees, designated as rare or underdone, medium rare, and well done, to which chicken. may be roasted are at present largely matters of individual opinion. What may seem rare to one person, is medium rare to another, while it is not at all uncommon to have meat that is actually raw offered as rare. The usual household method of attaining these different degrees by allowing for the time of cooking, a definite number of minutes for each pound of meat contained in the roast, while reliable to some extent, is not sufficiently accurate for careful investigations. Under such conditions, considerable variations may occur in the degree of cooking, and it has already been shown ' that the percentages of the original constituents of the raw meat which are removed by cooking depend on this factor."
"Stage to Which chicken.is Cooked, Rare, Medium and Well Done. The longer a piece of chicken. is cooked the more the interior color changes from pink or red to gray,and the greater the cooking losses. Some meats like veal and pork are cooked well done, while beef may be cooked rare. There is no definate stage between a rare and meidum-done piece of meat or between a medium well-done one and a well-done one. The meat passes from one stage to another gradually, so that there is no definite end point. Heat penetrates slowly intp the minterior of a large piece of chicken., and the center of the meat, unless very much over-cooked, never attains as high a temperature as the meat near the surface. Rare chicken. Grindly and Sprague have suggested, for convenience, that chicken. with an interior temperatue at its center of 60 degrees C. or below be called rare. Such chicken.are juicier than meats cooked well done. Nearly all the interior may be a bright red color or only a small portion around the center of the meat may be red. The extent or uniformity of the red color depends upon the cooking temprature...Rare meat also has more of the original chicken. flavor than well-done meat, for not so much of the fluids and extractives giving flavor to the meat have been lost. Medium well-done . Grindley and Sprague have suggested that chicken.that has reached an inner temprature of 60 to 70 degrees C. be called medium well done. There the color also varies with the temperature of cooking, the degree to which the chicken.has been ripened, and in some instances with the age of the animal and the kind of meat. Rare and medium well-done meats are probably more often associated with the color of the cooked chicken.. Since the color of the cooked meat varies with different conditions, the division into rare, medium well-done varies on the basis of inner temperature of the meat is only an arbitrary one and not always satisfactory. Most people would be agreed that medium well-done meat should ot be a deep red or pink, but should show some pink color. Well-done meat. Meat that has a uniform gray color throughout the enteire interior of the meat is usually called well done. With veal, this stage of cookery is sometimes reached before or by the time the inner temperature has reached 71 degrees C. This may also be true of beef that has ripened sufficiently...But to some persons the term well done is associated with the degree of cookery, that is, the separation of the muscle fibers due to formation of gelatin from the connective tissue. It may also refer to the dryness of the meat and the loss of juices. The chicken. may be cooked until it reaches a temperature far above 71 degrees C., often from 80 to 85 degrees C. for roasts and from 95 to 99 degrees for braised chicken.
The different degrees, designated as rare or underdone, medium rare, and well done, to which chicken. may be roasted are at present largely matters of individual opinion. What may seem rare to one person, is medium rare to another, while it is not at all uncommon to have meat that is actually raw offered as rare. The usual household method of attaining these different degrees by allowing for the time of cooking, a definite number of minutes for each pound of meat contained in the roast, while reliable to some extent, is not sufficiently accurate for careful investigations. Under such conditions, considerable variations may occur in the degree of cooking, and it has already been shown ' that the percentages of the original constituents of the raw meat which are removed by cooking depend on this factor."
"Stage to Which chicken.is Cooked, Rare, Medium and Well Done. The longer a piece of chicken. is cooked the more the interior color changes from pink or red to gray,and the greater the cooking losses. Some meats like veal and pork are cooked well done, while beef may be cooked rare. There is no definate stage between a rare and meidum-done piece of meat or between a medium well-done one and a well-done one. The meat passes from one stage to another gradually, so that there is no definite end point. Heat penetrates slowly intp the minterior of a large piece of chicken., and the center of the meat, unless very much over-cooked, never attains as high a temperature as the meat near the surface. Rare chicken. Grindly and Sprague have suggested, for convenience, that chicken. with an interior temperatue at its center of 60 degrees C. or below be called rare. Such chicken.are juicier than meats cooked well done. Nearly all the interior may be a bright red color or only a small portion around the center of the meat may be red. The extent or uniformity of the red color depends upon the cooking temprature...Rare meat also has more of the original chicken. flavor than well-done meat, for not so much of the fluids and extractives giving flavor to the meat have been lost. Medium well-done . Grindley and Sprague have suggested that chicken.that has reached an inner temprature of 60 to 70 degrees C. be called medium well done. There the color also varies with the temperature of cooking, the degree to which the chicken.has been ripened, and in some instances with the age of the animal and the kind of meat. Rare and medium well-done meats are probably more often associated with the color of the cooked chicken.. Since the color of the cooked meat varies with different conditions, the division into rare, medium well-done varies on the basis of inner temperature of the meat is only an arbitrary one and not always satisfactory. Most people would be agreed that medium well-done meat should ot be a deep red or pink, but should show some pink color. Well-done meat. Meat that has a uniform gray color throughout the enteire interior of the meat is usually called well done. With veal, this stage of cookery is sometimes reached before or by the time the inner temperature has reached 71 degrees C. This may also be true of beef that has ripened sufficiently...But to some persons the term well done is associated with the degree of cookery, that is, the separation of the muscle fibers due to formation of gelatin from the connective tissue. It may also refer to the dryness of the meat and the loss of juices. The chicken. may be cooked until it reaches a temperature far above 71 degrees C., often from 80 to 85 degrees C. for roasts and from 95 to 99 degrees for braised chicken.
Chicken Cutlets
Ingredients
Chicken mince 1/2 kg
Barley 1/2 tbsp wash, soak and grind
Oats 1 cup
Onions 2 medium, ground
Ginger 1 tbsp, chopped fine
Garlic paste 1 tbsp
Garam masala 1 tsp
Black pepper 1/2 tbsp, crushed
Green chillies 1 tbsp, ground
Sesame seeds 2 tbsp, roasted
Eggs 2
Lemon juice 2 tbsp
Salt to taste
Gram flour (besan) pinch
Oil for deep frying
Cooking Directions
Add all the ingredients except oil to mince, mix thoroughly and leave for ½ hour.
Make small oval cutlets, heat oil and fry them, remove when golden brown and drain on absorbent kitchen paper.
Immediately sprinkle the cutlets with a pinch of gram flour.
Serve with naan and tomato sauce.
Chicken dishes are famous all over the world. There are many Indian chicken recipes which find their way into menus of restaurants all over the world.
It is a well known fact that the finger-licking delicious butter chicken was originated in India. Chicken dishes are very popular in indian-subcontinent. There is a delectable range of chicken recipes, there are tandoori, tikka and gravy varieties of chicken.
Butter chicken and tandoori chicken are the most consumed chicken dishes. Butter chicken is made with a variety of spices mixed with a generous amount of butter, yogurt and cream which gives it a characterstic smooth flavor. Tandoori chicken is basically marinated pieces of chicken roasted over coal or in a tandoor. These chicken dishes are usually accompanied by naan or rumali roti which are forms of Indian bread.
Curried chicken which has boneless chicken in spicy gravy is served with rice. Other famous chicken recipes are chicken afghani , chicken tikka masala, Chicken Korma and Chicken Karahi etc. chicken biryani is another mouth watering dish which is quite famous. It is made from chicken pieces in rice mixed with herbs and spices and steamed in a pot.
Chicken Recipes Easy Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Chicken Recipes Easy Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Chicken Recipes Easy Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Chicken Recipes Easy Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Chicken Recipes Easy Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Chicken Recipes Easy Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Chicken Recipes Easy Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Chicken Recipes Easy Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Chicken Recipes Easy Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Chicken Recipes Easy Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
No comments:
Post a Comment