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Chicken Chhattisgarh

Chicken  Chhattisgarh

Just like the recipe the name is made up. I Googled some random India state and hoped for the best!

We had nearly a whole plate of Urad Dah left from Thursday and and half a roasted Chicken left in the fridge from Wednesday. Nothing goes to waste here unless it has taken on a second life. So made up Curry, here we go…

I’ll not even try to list a recipe for this. But basically we blitzed the cooked Urad Dah and added a tin of chopped Tomatoes the make the foundation of the sauce. With the usual fried Onion and spices this made a really robust Curry dish. Once the Curry had simmered and thickened for 45 minutes Sue added the roughly portioned Chicken so that it didn’t deconstruct!

I can at least give our Onion Bhaji recipe:-

Ingredients:-

2 Onion roughly sliced
100g Gram flour
½ tsp Baking Powder
½ tsp Chilli powder
½ tsp Turmeric
Water
Salt
Oil to fry

Method:-

(1) In a bowl mix the dry ingredients except the Onion with enough water to make a very sticky batter.
(2) Preheat your deep fat fryer to 180c.
(3) Add the sliced Onions and stir so that they are well coated.
(4) With a couple of spoons form rough balls and drop them individually into the hot oil. Shake the basket as they do tend to stick.
(5) Once the Bhajis are golden drown and floating remove and drain on kitchen paper.
(6) When your main disk is ready redunk them quickly to crisp up the protruding Onion.

A few Popadums a sprinkle of Coriander and a mound of home made Onion Bhajis and we slid quietly into a food coma! To be fair this was our only meal yesterday and it was mostly Rice bulking the plates up. Do I sound like I’m making excuses? Perhaps! 

 

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Ray Wings with buttery parsley & Caper Dressing recipeWhile hunting around the discounts at the local supermarket we found Ray Wings at less than £1 each. Sue isn't keen on fish generally, but this was a meaty fish a little like Tuna.
 
Ingredients:-
 
1 Ray Wing per person 
Plain flour (We used Gluten free but there is no difference as far as this recipe goes)
Salt and Pepper
Garlic Salt
Chilli Flakes
Onion Salt
Crushed fresh Garlic
50g of Butter
2 tbsp Capers
Soy Sauce
Chopped Parsley
1 Lemon, ½ Juiced and ½ cut into wedges
 
Method:-
 
(1) Marinated the Ray Wings in Soy Sauce and crushed Garlic.
(2) Season the flour with the Salt, Pepper, Garlic Salt, Onion Salt and Chilli flakes.
(3) Dredge the fish in the flour mixture until completely coated.
(4) Place a frying pan on a high heat and add ½ of the butter.
(5) Let sizzle and add the fish. Cook for 4 to 5 minutes flipping until golden brown on both sides.
(6) Keep warm under the grill.
(7) Place the pan back on the heat and add the remaining butter.
(8) Add the Capers and then the Parsley. Season with Salt.
(9) Squeeze the ½ lemon juice and stir.
(10) Spoon over the fish.
 
We served ours with Peas and New Potatoes and dressed the fish with the remaining Lemon wedges.

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