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Chicken Kuzhambu / Chicken curry (Madurai, Trichy and PonnamaravathiSpecial)

Arumugham — Thu, 20 Nov 2008 05:24:51 GMT

Marinate 500 gm of small pieces of chicken with bone with a little
salt, turmeric powder, chili powder, chicken masala and lemon juice.
Roast � tsp each of poppy seeds (kasa kasa), black pepper, fennel and
qty four red chili.
Grind to powder in a mixer-grinder.
Fry a chopped onion, a chopped tomato, three green chili and four
cloves of garlic and a small piece of ginger in a tbsp of oil.
Add this with the powder in mixer-grinder and grind well.
Add 3 tbsp of grated coconut and grind further.
Heat 2 tbsp of oil in a cooker. Add a cinnamon stick and 3 cardamoms
for seasoning.
Add the grinded mixture and fry for about 5 minutes with occasional
stirring.
Add the marinated chicken, required salt and stir.
Add water as required.
Pressure cook for about 4 or 5 whistles.
Garnish with coriander leaves.
Serve hot with rice, biriyani, idly, dosa or paratha.

Visit

http://tamilhomerecipes.blogspot.com...y-madurai.html

Scallops

SteveB — Thu, 20 Nov 2008 04:51:54 GMT

"SteveB" wrote in message
news:4d3fv5-odc2.ln1@news.infowest.com...
>I have eaten scallops, and to me they had the consistency of cooked shrimp,
>somewhat chewy. A few days ago, I got some in a restaurant, and they had
>the consistency of yogurt. Or at least, very soft. The lady that took us
>to dinner said they were supposed to be that way, but I sure didn't care
>for them. What is the consistency of scallops supposed to be?
>
> Steve

The "sea scallops" I have had in restaurants and at dinner parties are
flabby like that. I hate it. Bay scallops, the smaller ones, are chewier,
not so much like shrimp, but not like lightly warmed blubber. *ugh*

I now order bay scallops only. If there is a way to cook sea scallops so
that they are less liquidy-gelid and more firm, I would love to hear about
it. I might buy them again. As is is, they are usually $10 a pound, and bay
scallops $5 a pound. No contest.

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Yellow Rice

International Recipes OnLine — Thu, 20 Nov 2008 03:13:04 GMT

Yellow Rice

submitted by alis911

3 - 4 cups of minute rice
1 vegetable bouillon cube
a spoonful of curry
1 can of mandarin oranges
1/2 cup of coarsely chopped nuts
1 Tbsp olive oil or garlic oil
enough water to cover the rice

Heat the oil in a skillet, add the rice, stir until glassy, add the juice
from the can of mandarin oranges, set the parts aside. Add the bouillon,
stir some more. add the nuts and mix. add water until the rice is about
1/2 inch under water, add the curry. stir occasionally until water is
absorbed or evaporated. add the mandarin oranges last. this recipe takes
about 15 - 20 minutes and serves 4 people, I have made this so often, that
I really had to think about the quantities, I usually eyeball it. My
mother used to make this with raisins, I really like the mandarins better.
Serve with chicken or fish but really this goes with just about anything!

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Garlic with Chicken

International Recipes OnLine — Thu, 20 Nov 2008 03:11:30 GMT

Garlic with Chicken

submitted by rcoen

3 whole bulbs of garlic (yes, bulbs)
2 (3 1/2 pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 Tbsp unsalted butter
2 Tbsp good olive oil
3 Tbsp Cognac, divided
1 1/2 cups dry white wine [brought by Diana]
1 Tbsp fresh thyme leaves
2 Tbsp all-purpose flour
2 Tbsp heavy cream

Separate the cloves of garlic and drop them into a pot of boiling water
for 60 seconds. Drain the garlic and peel. [It's super easy to peel once
you blanche like this: you squeeze the cloves right out of their skins.]
Set aside. Dry the chicken with paper towels. Season liberally with salt
and pepper on both sides. Heat the butter and oil in a large pot or Dutch
oven over medium high heat. In batches, saute the chicken in the fat, skin
side down first, until nicely browned, about 3 to 5 minutes on each side.
Turn with tongs or a spatula; you don't want to pierce the skin with a
fork. If the fat is burning, turn the heat down to medium. When a batch is
done, transfer it to a plate and continue to saute all the chicken in
batches. Add garlic. Lower the heat and saute for 5 to 10 minutes, turning
often, until evenly browned. Add 2 Tbsp of the Cognac and the wine, return
to a boil, and scrape the brown bits from the bottom of the pan. Return
the chicken to the pot with the juices and sprinkle with the thyme leaves.
Cover and simmer over the lowest heat for about 30 minutes, until all the
chicken is done. Remove the chicken to a platter and cover with aluminum
foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce
and the flour and then whisk it back into the sauce in the pot. Raise the
heat, add the remaining tablespoon of Cognac and the cream, and boil for 3
minutes. Add salt and pepper to taste; it should be very flavorful because
chicken tends to be bland. Pour the sauce and the garlic over the chicken
and serve hot.

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Only recipes and recipe requests are accepted for posting.
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Caramel Chocolate Pecan Pie

Terry Pogue — Thu, 20 Nov 2008 03:10:33 GMT

Caramel Chocolate Pecan Pie

Serves 12
Cuisine At Home

for the Crust and Ganache
1/2 Flaky Pie Dough recipe follows
3/4 cup heavy cream
2 tablespoon light corn syrup
6 ounce semisweet chocolate -- chopped
1 1/2 cup pecans -- chopped, toasted, divided

For the Caramel Pastry Cream
1/2 cup sugar -- granulated
1/4 cup Hot Water
2 1/2 cup milk
1/2 cup light brown sugar -- packed
1/4 cup Cornstarch
3 Egg yolks
1/2 teaspoon table salt
2 tablespoon butter -- unsalted
2 tablespoon Rum

For the Whipped Topping
1 1/2 cupheavy cream
2 tablespoon powdered sugar
Caramel and Chocolate Syrups
1 recipe Flaky Pie Dough

Preheat oven to 375F Prepare pie dough and roll according to directions ;
blind bake, cool to room temperature, about 10 minutes. Combine 3/4 cup
cream and syrup in a small saucepan and bring to a boil. Pour over
chocolate in a small bowl, let stand 5 minutes; whisk until smooth.
Transfer ganache into cooled pie shell, top with 1 cup pecans; press into
ganache. Meanwhile, prepare caramel pastry cream. Boil granulate sugar and
water in a saucepan over medium heat for the caramel, swirling
occasionally, until the color of iced tea, about 15 minutes. Meanwhile,
whisk milk, brown sugar, and cornstarch together in a saucepan over medium
heat until blended. Whisk in egg yolks and salt. Do not let milk mixture
boil, When the caramel is done, slowly while whisking constantly pour the
milk mixture into the caramel. It will sputter; continue whisking until
milk mixture and caramel are combines and begin to thicken into a custard.
Cook custard over medium heat, whisking often until thick. Boil 1 minute
to eliminate the starchy taste of the cornstarch and to thicken further.

Off heat, stir in butter and rum until butter is melted. Cool to room
temperature, about 10 minutes, stirring occasionally, then spread onto
ganache layer of pie. Cover with plastic, pressing it onto the surface to
prevent a skin from forming. Chill at least 4 hours to set pastry cream.
Whip 1 1/2 cups cream with powdered sugar in a bowl with a hand mixer on
high speed until fluffy. Just before serving, top pie with whipped cream,
spreading it to the edges. Drizzle with caramel and chocolate syrups and
garnish with remaining pecans after slicing.

Recipe Notes

For maximum ganache, pastry cream, and whipped cream capacity, make
this pie in a 9 1/2 inch deep dish pie plate.

Makes 12 servings
Total time: 1 1/4 hours plus chilling

This looks fabulous and was the cover shot.

Flaky Pie Dough

Serves 12
Cuisine At Home

3 cup flour -- all purpose
1/4 cup sugar
1/2 teaspoon table salt
3/4 cups (1 1/2 stick) Butter -- cold, cubed (12 Tablespoons)
1/2 cup shortening -- cold, cubed
3/4 cup Ice Water
1 teaspoon vinegar -- distilled

Stir flour, sugar, and salt together in a large bowl. Using a pasty
blender, cut in the butter and shortening until it's the size of peas.
Combine water and vinegar, then add to flour-butter mixture, stirring with
a fork until dough holds together. Form into a ball, divide in half,
flatten each half into a disk, and wrap in plastic. Chill for at least 1
hour before rolling. To roll, place on a lightly floured surface and
rollinto a 14 inch circle. Transfer dough to pie place, pressing into
bottom of plate with your thumb. Trim edges to 1/2 - 1 inch overhang.

To bake Blind or the Caramel Chocolate Pecan Pie.
Preheat oven to 375F

Prepare pie dough and roll according to directions ; blind bake, cool
to room temperature, about 10 minutes.

Recipe Notes

Makes 2 single 9 inch crusts or 1 deep dish double crust

http://www.terrypogue.com/Terry

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Apricot Meat Loaf

International Recipes OnLine — Thu, 20 Nov 2008 03:07:45 GMT

Apricot Meat Loaf

submitted by butterflydog

1/3 cup orange juice
2 Tbsp soy sauce
1 cup chopped apricots
2 lbs ground turkey
6 slices thin bacon( we used turkey bacon )
3/4 cup bread crumbs
1 med shallot minced
1 Tbsp Worcestershire sauce
2 tsp oregano
1 tsp rosemary
1 egg beaten

Had this at my mom's house and loved it ! Puree orange juice, soy sauce
and 1/4 cup apricots and set aside Mix remaining apricots with all
remaining ingredients to make a meat loaf mixture. Form loaf in a 9 x 13
pan. Lay bacon atop of loaf Spread on the reserved apricot puree Bake in a
350F oven until browned and glazed about 1 hour and 20 minutes

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Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
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