Chicken stew
http://www.recipenext.com/articles/46/1/Chicken-stew/Page1.html
Shweta Arora
Once I have heard someone telling that cooking is nothing but just the right combination of salt and spices.But I really disagree!
If it would have been true then why the same dal serve in you platter daily, tastes different everyday?
Why you always miss your mom and say, "Ma ke haath wali baat nahin hai...!"?
Have you ever noticed when you are in a good mood and enjoying while cooking, you tend to make a tastier food rather than when you are in a bad mood...??
I am my mom's daughter a typical mumma's child..:) as everyone says, so my love for cooking and serving food properly are in my genes, transfered to me by my mom!! I started cooking food because of my mother and my brother.
As my mom cooks very well and my brother is fond of eating varieties. And now my son, whenever he goes to visit them in vacations, he enjoys his Mamu's company coz he makes him enjoy in all the way.... movies, parties, malls and top of them.. good food at various joints.
Once my son comes back to home, he insisits 'Ma, I want to have this and that... which I had there...'. and all this makes me to cook and serve him whatever he wants....
By Shweta Arora
Published on February 21st, 2009
A light but wholesome Chicken soup.
Ingredients
Chicken 1 medium, cut into 8 pieces
Oil 4 tbsp
Onions 2 small, each cut into 4 pieces
Garlic8 flakes, crushed
Ginger 3" piece, chopped coarsely
Laung (cloves) 4
Saboot kali mirch (pepper corns) 3-4
Tej patta (bay leaf) 1
Dalchini (cinnamon) 2"stick
Vegetables
Carrot, cut into chunks 1 big
Potatoes, peeled (whole) 4 small
French beans, cut into 2" pieces 4
Capsicum-deseeded 1, cut into 1" chunks
Corn flour 3 tsp,dissolved in 1/4 cup water
Worcestershire sauce 1 tsp
Soya sauce 1 tsp
Tabasco sauce 1 tsp
Method
Heat oil in a heavy bottomed pan. Add onion, garlic, ginger, laung, pepper corns, tej patta & dalchini. Stir for 2 minutes.
Add chicken and bhuno for 5 minutes till the chicken turns golden.
Add 4 cup water. Boil .Cover & cook on low flame for 20-30 minutes, till chicken is tender.
If you desire to pressure cook the chicken, add only 3 cups water and give 1 whistle. Remove from fire. After the pressure drops, check the chicken to see if it is tender.
Remove chicken pieces from stock, reserving the stock. Discard whole massalas. Keep the chicken pieces aside.
Heat 1/2 tbsp oil. Add all vegetable except capsicum. Stir fry for 3 minutes.
Add stock of chicken. Boil. Add sauces, salt and pepper.
Add cornflour paste. Boil. Add salt and pepper to taste.
Add chicken and capsicum. Give 2 boils. Remove from fire.
Serve with garlic or onion bread.
Chicken 1 medium, cut into 8 pieces
Oil 4 tbsp
Onions 2 small, each cut into 4 pieces
Garlic8 flakes, crushed
Ginger 3" piece, chopped coarsely
Laung (cloves) 4
Saboot kali mirch (pepper corns) 3-4
Tej patta (bay leaf) 1
Dalchini (cinnamon) 2"stick
Vegetables
Carrot, cut into chunks 1 big
Potatoes, peeled (whole) 4 small
French beans, cut into 2" pieces 4
Capsicum-deseeded 1, cut into 1" chunks
Corn flour 3 tsp,dissolved in 1/4 cup water
Worcestershire sauce 1 tsp
Soya sauce 1 tsp
Tabasco sauce 1 tsp
Method
Heat oil in a heavy bottomed pan. Add onion, garlic, ginger, laung, pepper corns, tej patta & dalchini. Stir for 2 minutes.
Add chicken and bhuno for 5 minutes till the chicken turns golden.
Add 4 cup water. Boil .Cover & cook on low flame for 20-30 minutes, till chicken is tender.
If you desire to pressure cook the chicken, add only 3 cups water and give 1 whistle. Remove from fire. After the pressure drops, check the chicken to see if it is tender.
Remove chicken pieces from stock, reserving the stock. Discard whole massalas. Keep the chicken pieces aside.
Heat 1/2 tbsp oil. Add all vegetable except capsicum. Stir fry for 3 minutes.
Add stock of chicken. Boil. Add sauces, salt and pepper.
Add cornflour paste. Boil. Add salt and pepper to taste.
Add chicken and capsicum. Give 2 boils. Remove from fire.
Serve with garlic or onion bread.