Malaysian chicken gravy(sambal ayam)

Ingredients

Chicken 500 gms

Onion chopped 1

Ginger garlic paste 1 tbsp

Cinnamon 1 inch

Cloves 3

Bay leaf 1

Fennel seeds 1 tsp

Thai Red chilli paste 3 tbsp

Tomato chopped 1

Oil and salt as required

Preparation

1.      In a pan add oil, fennel seeds, cinnamon, cloves and bay leaf

2.      Add onion and saute well

3.      Add chicken and ginger garlic paste. Saute well

4.      Once chicken starts oozing out water add salt and cook in low flame

5.      Once the chicken is done and water dries up well, add chilli paste and tomato

6.      Saute till raw smell goes off

7.      Adjust salt

Serve with flavoured rice or briyani

Entries to Celebrate-Olympic Games Event

sending my following entries to event  Priya's Olympic event started by Jagruti.

Celebrate-Olympic Games Event

hosted by Priya  and intiated by jagruthi

1. AMERICAN SPICY GINGER CHICKEN

2. MALAYSIAN SQUID SAMBAL 

3.CHINESE SPICY KUNG PAO CHICKEN

4.EGG NOODLE ITALIANA

5.MEXICAN SHREDDED CHICKEN 

6.INDIAN CHICKEN ROAST

7. TAMINADU KOTHU PAROTTA(INDIAN)

South indian style chicken fry

Ingredients

Chicken ¼ kg

Onion 1 chopped

Coriander powder 3 tsp

Coriander 50 gms roast and grind coarsely

Dry red chilli 10

Tamarind extract 1 tbsp

Ginger garlic paste 2 tsp

Curry leaf 2 sprigs

Salt and oil as required

Preparation

1.      In a pan add oil, onion, curry leaf,dry red chilli and ginger garlic paste .saute well

2.      Add chicken ,ground coriander,salt and coriander powder

3.      Allow it cook

4.      Once done,Add tamarind extract . Toss well

 Serve with rice 

Village style Bitter gourd anchovies curry(gramathu karuvadu kulambu)

Ingredients

Medium sized dried anchovies 15-20

Bitter gourd chopped 2

Onion chopped 1

Tomato chopped 2

Garlic pods 10-15

Fennel seeds ½ tsp

Fenugreek seeds ½ tsp

Curry leaf 2 sprigs

Curry chilli powder(kulambu milagai tool) 2 tbsp

Tamarind extract 4 tbsp

Salt and oil as required

Preparation

1.      Cook bittergourd in water and drain water and keep aside

( I pressure cook for 3 whistles)

2.      Remove head from anchovies.

3.      Soak dried anchovies in water for 10-15 min.

4.       clean the intestine part(black sting like)

5.      Strain water and wash under running water and keep aside

6.      In a pan add oil, fennel seeds, fenugreek seeds, curry leaf, onion and garlic. Saute well

7.      Add cleaned anchovies ad saute once

8.      Add cooked bittergourd and tomato and cook till tomato turns mushy

9.      Add ½ cup water and allow the anchovies to cook

10.  Add curry powder, tamarind extract and enough water

11.  Bring it to boil and adjust salt

Serve with rice

Tastes good with rice the next day.

Spicy prawn onion fry (eral vangaya varuval)

Ingredients

Prawns 300 gms cleaned and deveined

Onion 2

Green chilli slit 4

Curry leaf 2 sprigs

Chilli powder 1 tsp

Coriander powder 1 tsp

Fennel powder 1 tsp

Garam masala ½ tsp

Roasted Pepper cumin powder 1 tbsp

Vinegar 1 tsp

Turmeric powder ½ tsp

Ginger garlic paste 2 tsp

Salt and oil as required

Preparation

1.      Clean and rub turmeric powder to prawns. Wash well

2.      Marinate prawns with turmeric powder, chilli powder, coriander powder, fennel powder, garam masala, ginger garlic paste, salt and vinegar

3.      In a pan add oil, onion, curry leaf and green chilli.saute well

4.      Add marinated prawns and allow to cook for 5-7 minutes

5.      Add roasted cumin-pepper powder and toss well

6.      Adjust for flavour of your choice

Serve with pulao, rotis or rice

Can serve as starter too

Malaysian chicken rice (nasi ayam)

Ingredients

Basmati rice 2 cups

Chicken stock 3 cups

Olive oil 2 tbsp

Ginger 1 inch

Salt as required

Preparation

1.      Soak rice in water for 20 min

2.      Strain water

3.      In a pressure cooker add oil and rice

4.      Saute well till rice appears glossy

5.      Add ginger piece, salt and chicken stock to it

6.      Close the lid

7.      Once air starts coming out, put the whistle

8.      Cook in low flame for 10 minutes

Serve with chicken curry of your choice

I have served here with  http://amritaskitchen.blogspot.in/2012/02/malaysian-style-chicken-curry.html  and http://amritaskitchen.blogspot.in/2012/07/malaysian-ketchup-chickenchicken-in-soy.html

Malaysian ketchup chicken(Chicken in soy sauce)

Ingredients

Chicken 1 kg

Onion chopped 1

Ginger garlic paste 2 tsp

Fennel seeds ½ tsp

Bay leaf 1

Cinnamon 1

Dry red chilli 4

Soy sauce 5 tbsp

Chilli tomato sauce 1 tbsp

Pepper powder 1 tbsp

Preparation

1.      In a pan add oil, fennel seeds, bay leaf, cinnamon and dry red chilli

2.      Add chicken and saute well

3.      Add ginger garlic paste and allow to cook

4.      Add salt

5.      Once done add soy sauce, chilli tomato sauce, pepper powder and onion

6.      Allow to cook till it dries up

Serve with yellow rice

Simple sardine fry( mathi meen varuval)

Ingredients

Sardine 8

Chilli powder 1 tsp

Turmeric powder ½ tsp

Pepper powder ½ tsp ( coarsely ground)

Lemon juice 1 tsp

Salt and oil as required

Preparation

1.      Clean the sardines and keep aside

2.      In a bowl mix chilli powder, turmeric powder, pepper powder,salt and lemon juice

3.      Rub this paste on the sardines and marinate for 30 minutes

4.      Deep fry or shallow fry in oil

5.      Serve hot as starter

Goes well in combo with sambar or rasam

Mackerel fish sambal(malaysian style)

Ingredients

Canned mackerel 200 gm ( mackerel in tomato sauce)

Onion 1

Tomato 1

Green chilli 1

Chilli powder  tsp

Tamarind extract 1 tbsp

Salt and oil as required

Preparation

1.      In a pan add oil and onion. Saute well

2.      Add tomato and slit green chilli saute well

3.      Add chilli powder and salt

4.      Add tamarind extract and bring it to boil

5.      Add mackerel along with tomato sauce in it

6.      Smash the fish and cook for 5-7 minutes

7.      Cook till gravy thickens

Serve with rice, roti or parathas