Drumstick Leaves Chicken Soup for Weight loss

Ingredients:

Virgin Coconut Oil 2 tsp
Bay leaf 1
cloves 2
cinnsmon stick small piece
1 small onion finely chopped
1 small tomato chopped
Chopped Drumstick leaves 2 cups packed
Ginger garlic paste 1tsp
Turmeric powder a pinch
Coriander powder 1tsp
Cumin powder 1/2 tsp
Pepper powder 1/2 tsp
Coconut milk made with 1/2 tbsp
1 Chicken breast cut into small pieces
Salt
Lemon juice 2tsp

Method:

1. Heat coconut oil in a pressure cooker, add bay leaf, cinnamon stick, cloves.
2. Add onions, salt and saute till slighty brown.
3. Add ginger garlic paste, turmeric and cook for a min.
4. Add tomatoes and cook till mushy.
5. Add coriander powder, cumin powder, pepper powder and mix well.
6. Add drumstick leaves and cook for 2 min.
7. Add chicken pieces and mix.
8. Add coconut milk, salt if needed, lemon juice and mix.
9. Cook for 5-10 min on medium flame in pressure cooker.
10. Serve hot.

Avocado Murg Malai Kabab

What else can we make with Avocado??? Hmm...how about Avocado Murg Malai Kabab?? Yes, that's what came to my mind for this lazy Friday night dinner. And here is the recipe. It doesn't use as much cheese and cream as we use in Malai kabab. Adding avocado gives that creamy texture to this dish naturally. So let's get started.

Ingredients :

Boneless Chicken cubed 250gms
Mashed Avocado 2 tbsp (around 1/2 medium size avocado)
Cardamom powder 1/2 tsp
White pepper powder 1 tsp
Meat tenderizer 1/2 tsp (optional and I haven't used here)
Ginger garlic paste 1 tsp
Green chilli 1
Coriander leaves 1 tbsp
Mozarella cheese 1 tbsp
Fresh cream 1 tbsp (optional)
Cumin powder 1 tsp
Salt
Olive oil 2 tsp

Method:

1. Marinate chicken with cardamom and pepper powder, ginger garlic powder by squeezing out all water, meat tenderizer and salt. Leave it for 30 mins.
2. Now take mashed avocado in a bowl, add paste of green chilli and coriander. Then add cheese, cream, little salt, cumin powder and olive oil and mix well and apply this to the marinated chicken and keep it in fridge for 1-2 hours.
3. Pre-heat the oven for 250C.
4. Put the chicken pieces onto skewers and cook in the oven for around 25 mins by turning them around once in the middle.
5. Serve hot by squeezing little bit of lemon juice on top.

Crispy Fried Chicken (CFC)

Ingredients:

Chicken Drumsticks skinless 4
Corn Flakes 2 cups crushed
Plain Flour 1.5 cups

Red chilli powder 2 sp

Eggs 2

Garam masala powder 1/4th tsp

Coriander leaves finely chopped 1 tsp

Oil for deep frying

Salt to taste

For Marinade:
Ginger Garlic paste 1 tsp
Chilli powder 2 tsp
Lemon juice 2 tsp
Garam masala powder 1/2 sp
Turmeric 1/2 sp
Coriander leaves finely chopped 1 tsp
Salt to taste

Method:

1. Clean the drumsticks, make few gashes, mix all the ingredients listed for marinade and add 2 cups water and marinate the chicken drumsticks in this for at least 5-6 hours preferably overnight. This makes the chicken juicy from inside and crispy outside.
2. Now beat the eggs, add salt, chilli powder, garam masala powder, coriander leaves and mix well.
3. Crush the corn flakes with hand or whip in a mixi jar for a second and add it to the flour, add salt, chilli powder.
4. Take the marinated drumstick, dip it in the egg mixture and let it coat nicely into the gashes also and then put it in flour mixture and let the flour coat it nicely. You can dip it again in the egg mixture and then coat again with flour for more crispy texture.
5. Now deep fry these flour coated drumsticks in low-medium flame for around 15 mins turning the sides in between till they are fully cooked.
6. Enjoy the crispy fried chicken as a snack or starter.

Lemon Honey Chicken

Hello friends, I was a bit sceptical about this dish before trying as it uses honey and whether it is going to taste sweet. But trust me, the honey and lemon combination in this recipe is so good that honey somehow cuts the tangyness of lemon and blends so well and this recipe turned out so yummy and finger licking good. Try this out and let me know how it turned out for you :)

Ingredients:

Chicken drumsticks skinless 5

Lemon juice 4 sp

Honey 4 sp

Olive oil 4 sp

Dried Oregano 2.5 sp

Red chilli flakes 2 sp or as per taste

Salt to taste

Method:

1. Wash and clean the drumsticks and make few gashes.

2. Mix all the ingredients mentioned and marinate the drumsticks in it and leave it overnight or at least 2 hours.

3. Pre heat oven to 200C. Line a baking tray with foil, grease some oil and keep the marinated drumsticks in a single layer and bake for 20 mins.

4. Now flip them over to the other side and bake or another 20 mins.

5. Serve hot with some onions.

Chilli Chicken

This chilli chicken recipe doesn't need to deep fry the chicken and uses very less oil. So it is healthy and yummy too. Try it out and let me know how it turned out for you :)

Ingredients:

Chicken boneless 1/2 kg

Pepper corns 1 sp

Corn flour 2 sp

Ginger finely chopped 1 sp

Garlic finely chopped 1 sp

Green chilli 1 slit

Red chilli 1 cut

Onion diced 1 small

Green capsicum 1 small diced

Red capsicum 1 small diced

Yellow capsicum 1 small diced

Soya sauce 3 sp

Chilli sauce 1 sp

Venegar 1 sp

Spring onions finely chopped 1 sp

Oil 3 sp

Salt to taste

Method:

1. Cut boneless chicken into bite size pieces, add coarsest crushed black pepper corns, salt, corn flour, mix well and let it marinate for 20 mins.

2. Heat 1.5 sp oil in a nonstick pan, add the marinated chicken and cook on uncovered on medium heat till the chicken is fully cooked. Keep stirring once in a while. Don't let the chicken to get burnt as it becomes sticky due to corn flour.

3. Take out the chicken pieces, and add the remaining oil in the same pan and heat.

4. Add the cut red chillies and cook for few seconds.

5. Now add the ginger, garlic, green chillies and cook for a minute.

6. Then add the onions, all the capsicum and cook for 2 mins.

7. Now add soya sauce, chilli sauce,vinegar and little salt if required and cook for a minute.

8. Then add the chicken, toss well so that the sauces nicely coat the chicken and let it cook for 2 mins.

9. Lastly add the spring onions, toss well and serve as a starter with noodles or fried rice or any pulao. We had it with Peas Pulao .

Methi Chicken

Ingredients :

Chicken 700 gms (I used chicken with bones)
Onions 3 large
Tomatoes 3 small blanched and puréed

Fresh Methi leaves 2-2.5 cups fully packed

Cashew nuts 8 soaked in warm water for 30 mins and grinder into smooth paste

Cumin seeds 1/2 sp

Garlic cloves 3

Ginger 1/2 inch piece

Green chillies 2

Red chilli powder 1 sp

Turmeric powder 1/2 sp

Coriander powder 1 sp

Cumin powder 1/2 sp

Garam masala powder 1/2 sp

Salt to taste 

Sugar little pinch

Oil 2.5 sp

For Marination:

Thick yogurt 3/4 cup

Ginger garlic paste 1 sp

Red chilli powder 1 sp

Turmeric powder 1/2 sp

Salt to taste

Lemon juice 1 sp

Method:

1. Marinate the chicken with all the ingredients mentioned for marination for half an hour and start with other preparations in the meantime.

2. Wash and chop methi leaves, add some salt and sugar, mix well and keep it aside for 15 mins. This is done to take away the bitterness in methi.

3. Heat 1/2 sp oil in a pan, add onions and fry till they turn slightly brown, cool it and grind it into paste.

4. Heat 1/2 sp oil in the same pan, squeeze all the water out from methi leaves and add methi to the pan. Fry for about 5 mins till they turn crisp and keep it aside.

5. Make a coarse paste of ginger, garlic and green chillies.

6. Heat the remaining oil in the same pan, add cumin seeds and when they splutter, add the ginger, garlic and green chilli paste and fry for a minute.

7. Now add turmeric, red chilli powder, coriander powder and cumin powder and mix well.

8. Now add the onion paste, mix and cook for 2 mins.

9. Then add tomato purée, salt and cook for around 5 mins till the oil oozes out.

10. Now add the marinated chicken and cook for around 10 mins till the chicken is 3/4th cooked.

11. Then add cashew nut paste, garam masala powder, fried methi leaves, mix well, and adjust salt if required. Add 1/2 cup water and add more water to get the desired gravy consistency.

12. Cook for another 5 mins till the chicken is nicely cooked and serve hot with roti or as a side dish for any pulao or biryani.

13. This gravy is finger licking good. Try it out and let me know how it turned out :)