Recipe Of Chicken Macaroni Salad

Estimated preparation and cooking time: 1 hour
Chicken Macaroni Salad Ingredients:
1/5 kilo macaroni noodles
2 to 3 pieces, medium sized carrots
1 big chicken breast
500 ml of mayonnaise
1 can (836 g) pineapple chunks or tidbits
1 big white onion, finely chopped
1/2 cup sweet pickle relish
3 hardboiled eggs, diced
1 cup diced cheddar cheese
1/2 cup raisins
salt and pepper to taste
Macaroni Salad Cooking Instructions:
Cook macaroni noodles according to package cooking instructions.
In a pot, boil carrots in water for 15 to 20 minutes or until cooked.
Drain carrots and let cool. Peal skin then dice.
Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths
Drain pineapple chunks or tidbits.
Combine all ingredients while adding salt and pepper, to taste.
Refrigerate, then serve.

Baked Chicken easy Recipe

An easy and impressive chicken recipe for lovers of poultry, which will excite both children and adults
Duration: 2.5 hours preparing, cooking 30-40 minutes
Ingredients
For the chicken
16 Chicken pieces
1 bay leaf
2-3 grains of black pepper
For the batter
4 eggs with milk
2 tablespoon milk
1 tablespoonful mustard
2 cups flour for all uses
1 ½ cup grated toast
½ cup grated Parmesan
½ cup cornflakes (without sugar) broken into smaller pieces
¼ cup of sesame seeds (you can put in black and mixed)
1 tablespoon paprika soup
Salt and pepper

Directions
In boiling water, add the bay leaves and pepper grains. Heat the chicken for 5-7 minutes. Remove and dry on kitchen paper.
In a large bowl hit the eggs with milk and add the mustard, salt and pepper. Mix well.
In another bowl mix the toast, the Parmesan, the corn flakes, sesame seeds in the paprika, salt and pepper.
In a third bowl place the flour and salt.
We add egg mixture, the mixture of toast, for the second time since the egg and for the second time since toast mixture. Then transfer to refrigerator. Allow at least 2 hours for maintenance.
Bake in pre-warmed oven at 180 degrees for 15-20 minutes on each side.

Chicken With Raw Mango Recipe

INGREDIENTS

1 Medium green mango,skinned and thickly sliced

1. 500 gms boneless chicken,cubed
2. 1/4 tsp onion seeds
3. 1 tsp ginger,grated
4. 1 tsp garlic paste
5. 1 tsp chilli powder
6. 1/4tsp turmeric
7. 1 tsp coriander powder
8. 2 tbsp oil
9. 2  medium onions sliced
10. 1 sprig curry leaves
11. 1 cup water
12. 2 tomatoes,quartered
13. 2 green chillies,choped
14. 2 tbsp coriander leaves,choped
15. salt to taste

METHOD
Marinate the chicken with the onion seeds,ginger,garlic,chilli and coriander powder,turmeric,salt and half mango slices,leave it for half an hour.Heat the oil in a khadhai and fry the sliced onions until golden brown.add the curry leaves and stir.slowly add in the marinated chicken and mango,stirring constantly.now pour in the  water,cook in lower heat for 15 minutes.stir occasionally  till the chicken is cooked and the has been absorbed.
Add the remaining mango slices,tomatoes and green chillies,stir well and remove from heat.garnish with coriander leaves and serve hot with rice or roti.

Cooking Easy Tips 2012

Never beat idli batter too much because the air that has been already incorporated during fermentation will be lost.
To obtain fluffier idlis: while grinding rice for idlis, add one-fifth the quantity of soaked flaked rice (poha).
Never use wet spoons, ladles etc to remove or handle pickle as the moisture leads in rotting of the pickle.
When cookie dough is soft and difficult to handle, place it between pieces of wax paper that have been floured. Roll to desired thickness, remove the top paper, and cut cookies.
When cooking with wine, leave the pan uncovered so that the alcohol will burn off. The resulting liquid will have a fruitier flavour.
After removing pickle from the bottle, always press it back into the oil layer using a rubber spatula or spoon. Make sure the pickle is fully submerged in the oil to prevent it from getting spoiled.
Moisture causes baking powder to deteriorate faster. To prevent this store baking powder in airtight containers. Anyway it should not be stored for too long as it loses strength over time.
When using leftover cooked chicken (or any other cooked meat) in stir-fry recipes, add it last and cook just long enough to heat.
If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not break while frying.
Before using mustard oil for preparing vegetables etc., heat it to a point till light smoke emerges from it. This would remove the pungency from the oil.

Plain Chicken Pulao Eid Recipe

Plain Chicken Pulao Ingredients:
1 large or 2 kilograms of Chicken (skinned & cut into pieces)
2 cups of Plain Yogurt
1 tsp. of Garlic Paste (Pisa Lehsan)
1 tsp. of Ginger Paste (Pisi Adrak)
1 large Onion (chopped)
8 Cardamoms Pods (Choti Ilaichi)
1 tsp. Whole Cumin Seeds (Saabut Sufaid Zeera)
1 tsp. Cloves (Loungs)
3 Cinnamon Sticks (Dal Cheeni)
2-3 Green Chillies (Hari Mirch) (chopped)
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
½ tsp. Turmeric Powder (Pisi Haldi)
1 cup Tomato Puree or 2 cups Tomatoes (chopped)
1 cup Fresh Mint Leaves (Podina)
½ cup of Fresh Coriander/Cilantro Leaves (Hara Dhania)
2 cups of Long Grain Rice or Basmati Rice
2 tbsp. of Clarified Butter (Ghee) or Cooking Oil
2 cups of Hot Water
How to make Plain Chicken Pulao:
Heat oil in a heavy and large pot. when the oil is hot add onions and whole spices. Stir fry for a few minutes, add ginger and garlic paste. Reduce heat and add powdered spices, taking care not to burn.
Add chopped tomatoes or tomato puree. When well mixed add plain yogurt and stir well.
Add chicken pieces and the mint leaves and stir well so the yogurt masala coats the chicken well. Cook for 30 to 40 minutes on medium heat till the chicken is cooked. (test by piercing a skewer on the chicken meat, if juices run clear, then the chicken is cooked.)
Now spoon about 2 tablespoons of fat/oil from the cooked chicken mixture into another pot.
Add 2 cups of the rice and salt to taste. Stir until the oil is coated around the grains of rice.
Add half the chopped coriander leaves and one cup of gravy from the chicken mixture and two cups of hot water. Cook on slow heat with the lid on until the rice is cooked. Add a little hot water if the rice is not yet cooked.
To serve, place the rice in a large tray or platter. Spoon the chicken mixture on top. Sprinkle with the remaining coriander leaves, Fried nuts (cashew or almonds) and sultanas may be added.

Classic Baked Chicken Recipe

This baked chicken recipe is one of those recipes that every home cook should have in their repertoire. It uses a minimal amount of ingredients chicken, olive oil, salt and pepper (and if you want gravy, chicken stock or white wine) and is especially useful on those busy days when you are just too busy to get creative.
Ingredients:
1 chicken Click to find more about chicken cut into 4 pieces
2 tea spoon red chili powder
1 tea spoon salt Click to find more about salt
2 table spoon lemon juice
cumin seeds Click to find more about cumin seeds powder
1 tea spoon paprika
4 table spoon oil
Directions:
Mark cuts on the chicken Click to find more about chicken pieces.
Mix salt Click to find more about salt, chili powder, lemon juice, paprika and cumin powder.
Apply the paste on the chicken Click to find more about chicken pieces and marinade them for 2 hours.
Brush oil on both sides of the chicken Click to find more about chicken and bake in a moderately heated oven for 20 to 25 minutes.