Fried Chicken in your Kitchen: Video Recipe

Fried chicken is every one's weakness. We go to eateries specialist in this kind of fried chicken and spend lot of money. But if you can make these fried chicken in our kitchens?

Though the recipe given below is not the one used by the famous outlets, its taste does resemble of the fried chicken we eat when not in mood of eating at home. But you will be amazed to note that how simple it is to have fried chicken prepared in our kitchen with the simplest of recipe given below.

The Ingredients:
8 pieces of chicken wing and drumstick
1 egg
1 cup milk
2 cups flour
2 tsp pepper
3 tps salt
4 tsp garlic powder
1 tsp paprika
vegetable oil for frying

Method: Watch the video below:

I a sure you must have found the recipe simple and easy to adopt. Do give it a try and tell Nicko at the Facebook how you enjoyed frying and eating the fried chicken.

The recipe is taken from Nicko's Kitchen - you may join Nicko's Kitchen at Facebook for more recipes, news and tips on cooking.

Video courtesy: YouTube / Nicko Kitchen

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Egg Fried Rice - the easiest dish to make

If you are out of stores and still want to make a palatable dish, then go for Egg Fried Rice - as this is the easiest and least resource -required dish one can make in no time. Here is how you can make it:

Ingredients:

4–6 cups cold cooked rice

2 eggs

2 sliced scallions

1 green or red diced bell pepper

2 tbsp soy sauce

1 tbsp vegetable oil

Method:

Take a large frying pan and heat it over the oven. When very hot, add oil, scallions and the pepper. Stir fry for a couple of minutes till softened.

Add rice and stir-fry about 5 minutes until heated thoroughly.

Push the rice away from the centre of the rice, add the eggs, and stir until scrambled.

Combine all ingredients together – add a little soy sauce and then pour into a dish and devour the steamy aromatic Egg Fried Rice, which I am sure you would in no time.

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Making crispy and spicy Pakoras

I do not know what Pakoras are known in English, as there is no word for it being a typical snack of Pakistan. Its usage increases in the month of fasting in as every fasting individual likes a rather chilly thing to eat at the end of the long day. Those who can “tolerate” the red chilies, and a rather burning sensation, Pakoras are for them. If you haven’t tasted, do give it a try, you will certainly like it – of course yelling for water at the same time too.

As for me, Pakoras are my favourite in Ramadan – the month of fasting and at fast breaking time, nothing appeals me more than a few dates and lots of Pakoras. Herein under is its simple recipe which even a novice can prepare. Here is how it goes:

Ingredients:

Dal Channa - Gram Pulse or Gram Lintel

• 250 grams Gram Pulse (Daal Channa) powder (we call basin) - I may clarify it here that in some recipes, "basin" is translated as Chickpea Powder, which is incorrect as chickpea and Dal Channa are two different lintels and "basin" is always made from Dal Channa.


• 1 teaspoon salt


• 1 teaspoon Coriander Powder


• 1 teaspoon Chilli Powder


• Half teaspoon baking powder


• Two large sized onions


• 4 green chillies (fresh)


• Oil for deep frying


• Water for mixing chickpeas powder with other ingredients

Tip: The teaspoon quantities are approximate; these may be varied to one’s taste. For starters, these may be considerably reduced.

Method:

• Chop the onions and the fresh green chilies into thin slices and put these in a mixing bowl.


• Add Dal Channa powder (Basin), salt, red chilies, coriander powder and baking soda and mix it well.


• Cover it and leave for 1-2 hours so that onions drip out their water which will add to the mixture naturally.


• Add a little water and make a thick paste of the mixture.


• Put oil in a heavy bottomed frying pan and let it heat up.


• When the oil is adequately heated, with the help of table spoon, put clusters of mixture into the heated oil.


• Fry these till almost golden brown from both sides.


• Take these out in a flat bedded plate with an absorbent paper on it, so that the extra oil on freshly fried Pakoras is absorbed.

Now Pakoras are ready – eat immediately, lest these cool down and become soggy, with tomato ketchup – best would be chilly garlic sauce to add to the taste. But remember; eat these at your own risk as chillies and chilly garlic sauce will make it too hot for you if you are no accustomed to eating hot stuff.

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Mint Paprika Fried Chicken & Roasted Sweet Potatoes (by nava-k)

By Nava-K

Having been cooking for sometime, I prefer to cut my chicken into smaller bite sizes than one big huge piece. This is one way of not wasting food as most of the time I noticed that when serving to guest, some are unable to finish that one big piece of fried chicken, especially if there's other variety of dishes available at the same time.

As such, from there on, I always cut my chicken into smaller pieces and another advantage is its faster to be fried. To go with this fried chicken, I roasted some sweet potatoes plus some ready-made mayonnaise as the dipping sauce.

Ingredients
200g Chicken - cut into bite sizes
1 tsp paprika
1 tsp black pepper powder
1 tsp dried mint leaves
2 tbsp rice flour
1 egg
salt to taste
enough oil for frying


Marinate the chicken pieces with all of these ingredients except the oil and leave it at least for 4 hours to infuse the flavors.

For the Sweet Potatoes
200g yellow sweet potatoes - cut into thick stripes (no need to remove the skin)
1 tbsp olive oil
salt to taste

Method:

Heat oil and when heated, fry the chicken pieces until cooked and dark brown in color. Remove and drain over the kitchen towel.

While is being fried, mix the sweet potatoes with the olive oil and salt. Place on a baking tray and bake at 200g until the color is golden brown and crispy in texture.

Serve the fried chicken with the roasted sweet potatoes and if you like, with some mayonnaise as the dipping sauce.

Originally posted at: nava-k

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Butter Chicken with Naan (Kokab ka Dastarkhuwan)

Recipe:
Ingredients :
* Boneless chicken (thighs or breasts) - 400gms
* Butter - 2-3tbs
* Thinly sliced Onion - 1no
* Cinnamon - 1/4tsp
* Crushed garlic - 2tsp
* Crushed ginger - 2tsp
* Turmeric powder - 1/2tsp
* Chilly powder - 1-2tsp
* Coriander powder - 1tbs
* Ground almonds - 1/2cup
* Sliced tomatoes - 225gms
* Tomato paste - 1tbs
* Yogurt - 1/2cup

Method of Preparation:

Clean, remove skin and cut the chicken into small pieces. Heat a pan and melt 3tbs butter. Add sliced onion and cinnamon and fry lightly. When onions are soft stir in the crushed garlic and ginger. Add turmeric, chilli and coriander powder and sauté on a medium flame. Add sliced chicken pieces and sauté stirring constantly until the chicken has turned white.

Add ground almonds, sliced tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add yogurt and heat for sometime.

Originally posted at: Flickr (Samad Jee)

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Frying

Doctors do not subscribe to fried eatables for the fear of increasing cholesterol and adding grease to one’s body. But frying remains one of the easiest cooking in no time rather than formal cooking that takes more time and skills. But for easy and hurried cooking, frying something already stored in the freezer or even new coking can be done in minutes.

Frying is the form of cooking in the fats, like the vegetable oil or even butter. Frying is generally categorized into three forms as under:-

Deep frying which involves lot of oil or fat when heated up to about 350 degrees Fahrenheit usually in a deep fryer or a heavy saucepan on the stove (in which case temperature cannot be gauged). Deep frying is resorted to making the yummy French fries or even potatoes besides chicken, fish and shrimps. One can see these big deep fryers in fast food outlets used extensively for all types of fried cooking.

Stir frying is the second form in which meat, fish or even vegetables are cooked in a skillet or a pan with a round bottom.  The item to be cooked is cut into small pieces and cooked in relatively lesser quantity of fat or so to say in extremely small amount of fat. The food is again cooked on a high temperature but for a very lesser period of time.

Pan frying is usually done in a frying pan and we all know how to fry an egg or an omelet, the easiest of the cooking and the frying thing. Pan frying is also called sautéing. Shami Kebabs are also pan fried in our country. I will share the recipe of making shami kebabs some other day.

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