Pan Fried Chicken - Mom's Receipe

This is the receipe handed over by my Mom.

Ingredients:

• Boneless Chicken Breasts

• Corn Flour

• Maida - All Purpose Flour

• 1 Egg White

• Salt to Taste

• Aginomoto - A Pinch

• Pepper Powder

• 2 tbs Olive oil / Sunflower Oil

• 1 tsp Chilli Paste

• 1 tbs Ginger Garlic Paste

• 2 Onion - finely chopped

• 1 tsp Tomato Sauce

• 3-4 Green Chilli- chopped

• 3-4 Cloves Garlic- finely chopped

• 1 tsp Soy Sauce

Procedure:

•Mix Maida, Salt, Pepper, Aginomoto. Pound the chicken, dip it in Egg white and roll it the flour mixture. Pan fry it till golden brown. Set aside.

•Heat up the olive oil in a large frying pan over medium-low heat, and add the garlic cloves and chopped chilli. Fry for about 5 minutes, or until fragrant. Add the Ginger Garlic Paste and cook till the raw smell is gone. Add the Chopped Onion and saute it for 2-3 minutes. Add the salt, aginomoto, pepper, soysauce and tomato sauce and saute for 5-7 minutes.

•Add the chicken pieces and Mix well. Remove from heat and serve Hot.

•Garnish with tomoato, cucumber, Boilled Egg and Serve

Note:

The Chicken can also be cut into small pieces and deep fried.

Pan Fried Honey Garlic Chicken

Ever since I saw Master Chef Season 1 2010 finals were Whitney make Pan Fried Buttermilk Chicken in 7 minutes flat and carry away the title, I was waiting for a day to try some pan fried Chicken Recipes. Last Sunday I got some skinless boneless breast of Chicken and finalized about 3 recipes for Pan fried Chicken. One was Pan fried Honey Garlic Chicken, the other was Buttermilk Chicken and the last my Mom's Recipe.The first and the last turned out very well the Buttermilk chicken didn't marinate enough and so wasn't so tasty. So here comes the first- Pan fried Honey Garlic Chicken.

Ingredients:

 • Boneless Chicken Breasts
 • 2 tbs Olive oil / Sunflower Oil
 • 6-7 cloves Garlic

Marinade:

 • 1 tbs Honey
 • 1 tbs Ginger Garlic Paste
 • 1 tbs Chicken Stock
 • 1 tsp Soy Sauce

Procedure:

•Marinate the chicken in the marinade ingredients for at least 30 minutes. You can marinate even for 24hrs to make it tender as honey tenderizes the meat

•Heat oil in a large frying pan over medium-low heat, and add the garlic cloves. Fry for about 5 minutes, or until fragrant, then mash up the garlic pieces to release the juices into the oil. Fry for another 2-3 minutes, or until the garlic is golden-brown and crispy. Set aside. See to that is not charred.

•Add the chicken pieces  into the garlic-infused oil, trying as much as possible to keep them flat and in one layer. Fry, with occasional turning, until the pieces are cooked through.

•Add the remaining Marinade to the pan and simmer it for few minutes or until heated through and make a sauce of it.

•Serve it with the Chicken.

My Latest Hand Embroidery

My first hand embroidery was complicated and took a lot of time, so I did many simple and complicated designs now and then as a hobby. This piece I did when i went to India for a vacation I  December 2009. 

This design I had picked it up from a design book while I was pregnant and had even thought of what stitches I would work it up with. So when I thought of doing a Kameez/ Tops for me I just went and traced this design onto a Dark Green Cotton Fabric. Mango motif is a age old Indian motif but is always nice on whatever fabric and colour. I had once done a Mango motif for Sofa Cushion Back.

This Dress has two Opposing Mango motifs of different Sizes. As it was a dark coloured fabric, I had the liberty to use bright colours of the leaf from yellow, greens to orange.

The outline I worked on Scroll Stitch. Also called as a Single Knotted Line Stitch, Scroll Stitch makes an attractive border. It creates a knotted line which follows the curve of a design well. I did a two line border with Scroll Stitch in orange and golden yellow, the colours of Fall Leaves. This was a new stitch for me and it was easy and fast and was awesome.

Inside the Flowers were outlined in Chain Stitch and stones were glued as a filler. A couple of Flowers I did it with Long and Short Stitch and french Knots.The leaves were worked in different shades of green. I thought of working it out in Herring Bone Stitch, but ended up using Satin Stitch. The outer leaves are also in shades of green and stones are glued in between to enhance the design further. The center is something  I found in the craft shop and thought will make a perfect focal point for this design and I incorporated it to the design.

For  Tutorials on Scroll Stitch
http://stitchschool.blogspot.com/2010/06/scroll-stitch.html

http://www.needlenthread.com/2006/10/basic-embroidery-stitches-scroll-stitch.html

 Voila a New Dress for me!!!!

Mushroom Fry - A Vegetarian's Delight

I wanted to try something new with Mushroom for Dinner and as I was browsing I came across a recipe for Mushroom Fry. Not all recipes will kindle our taste buds but this one was a sure winner.It can be had with Chappathi or rice. It was so yummy!!!

Mushrooms are a good replacement for Vegetarians as it can be cooked in the same way as meat and the flavour and texture of the mushroom enhances the dish. Mushroom also has a lot of trace minerals and vitamins needed for our body.

Ingredients:
 • Mushroom
 • Oil
 • Whole Garam Masala - Cardamoms, Cloves, Cinnamon, Bay Leaf
 • Cumin Seeds
 • 1 Cup Chopped Onion
 • 1 Cup Chopped Tomatoes
 • Salt
 • Curry Leaves 
 • Chopped Green chillies
 • 1 tbs Ginger Garlic Paste
 • Turmeric - a pinch
 • Garlic- 3-4 medium cloves
 • Whole Pepper
 • 1 tbs Cumin Powder
 • 1 tbs Coriander Powder
 • 1 tsp Chilli Powder
 • Butter
 • Coriander Leaves and Lemon juice for Garnishing 

Procedure:

 •To Oil a vessel add the Whole Garam Masala and Cumin seeds.When the cumin seeds start to crackle add the chopped Onion, Chilly and Curry Leaves.Add a little salt and turmeric to it and fry till it becomes translucent.

 •Add Ginger garlic Paste and fry till the raw smell is lost. 

 •Add tomatoes and cook till they are mashed. Now add Mushroom and little water, cover and cook in low flame. Mushroom gets cooked fast.

 •Crush the garlic cloves, cumin seeds and whole pepper. In a separate pan add butter. Once it starts to melt add the crushed garlic, cumin and pepper.When the aroma starts to come add the Coriander Powder, Cumin Powder and Chilli Powder and fry.To this add the Mushroom Mixture and cook till the moisture evaporates.

 •Garnish with Chopped Coriander Leaves and lemon juice.

 
Note:

If Whole Garam Masala is not liked a pinch of Garam Masala Powder towards the end.

The Masalas when being fried should not get burnt as it will.