Chipotle Chicken Fajitas Recipe | HungryForever

The warm and earthy flavors of chipotle add wonderful depth to these delicious chicken fajitas.These chipotle chicken fajitas are a perfect dinner option for you. They barely take any time to make and all you'll need is an iron skillet!

INGREDIENTS

• 2 skinless boneless chicken breasts, cut into strips.
• 1 tablespoon Oil
• salt to taste
• pepper to taste
• 1 teaspoon Cumin powder
• 1 teaspoon chilli powder
• 1 Onion, sliced
• 1 red bell pepper sliced
• 1 cup mushrooms sliced
• 2 cloves Garlicchopped
• 1 tablespoon chopped chipotles in adobo
• 2 tablespoons lime juice
• Warm tortillas to serve the chicken with
• Cilantro to garnish
• Lime wedges for serving

INSTRUCTIONS

1. Clean the chicken, add salt, chilli powder, cumin and pepper.
2. In a large skillet, heat the oil and cook the chicken on medium heat.
3. Cook for 5-7 minutes, stirring occasionally and remove.
4. To the same skillet, add onions, red bell peppers, mushrooms and cook until soft.
5. Stir in the chopped chipotle and lime juice and mix well. Season with salt and pepper.
6. Tip in the cooked chicken and mix.
7. Serve with warm tortillas and lime wedges.

Recipe Link: https://www.hungryforever.com/recipe/chipotle-chicken-fajitas-recipe-2/

Hyderabadi Prawn Biryani Recipe | HungryForever

Here is an amazing finger licking Hyderabadi style Prawns Biryani for all you ardent seafood fans.Make this delicious Prawn Biryani and serve it with any raita of your choice for a perfect weekday lunch or dinner.

INGREDIENTS

For Masala

• 1 tbsp shahi jeera
• 1 tbsp fennel seeds
• 4 Cardamom
• 2 inch cinnamon sticks

For the Fried Onions

• 2 big onions very thinly sliced
• Oil for deep-frying

For Marination

• 500 grams Prawns
• 375 grams yogurt
• 1/2 tbsp Turmeric powder
• Salt as per the taste
• 2 tbsp red chili powder
• 2 tsp biryani masala
• 1/2 cup fried onions
• 2  Green chilies finely chopped
• 1 tbsp ginger garlic paste
• 1 lemon
• 1/2 cup Mint leaves

For Boiling the Rice

• 500 grams Basmati rice
• whole garam masala spices
• 2 bay leaves
• Salt add until the water tastes salty
• 1/4 cup Mint leaves
• 2 tbsp Oil

For Biryani

• 4-5 tbsp Oil
• 1/4 cup Mint leaves
• leftover fried onions
• 1/4 tsp food color optional

INSTRUCTION

MASALA  PREPARATION

1. dry roast shahi jeera, fennel seeds, cinnamon, cardamom, cloves make them into a powder.
2. have used 2 tsp of masala in this recipe.but you can add less masala or according to your taste.

FRYING THE ONIONS

1. take two onions, cut them into very thin long slices.
2. heat oil for deep fry.
3. fry onions until they turn into golden brown color.
4. drain out the excess oil while taking them out.
5. they will become crispy within a minute.keep aside.

PREPARING PRAWNS

1. rinse prawns thoroughly.
2. remove the outer shells if any.

MARINATION

1. take prawns into a bowl.
2. add turmeric powder, salt, red chili powder, biryani masala, ginger garlic paste, fried onions, chopped green chilies, mint leaves, lemon juice and, yogurt.
3. leave the marinade for 30 minutes.

leave the marinade for 30 minutes.

1. soak the rice soon after you finish marination process.
2. soak basmati rice for 30 minutes.

BOILING THE RICE

1. pour water in a vessel, add all whole garam masala spices, salt, mint leaves, and oil.
2. water should taste salty.
3. bring water to a boil.
4. when the water starts to boil, add soaked basmati rice and cook for 3-4 minutes.do not cook the rice completely.
5. rice must be half cooked.rest of the cooking is done using the moisture in the marinade.
6. turn off the flame after 3 minutes.strain out the water from rice immediately.

COOKING BIRYANI

1. take a thick bottomed vessel, add 4-5 tbsp of oil approximately(you can use the oil used for frying onions).
2. then pour the marinade into the vessel and spread it evenly.
3. spread the rice over the marinade evenly, add few mint leaves and fried onions over the rice.
4. cover it and cook on high flame for 10 on minutes on medium-high flame and later 7-10 minutes on a low flame.
5. turn off the heat and leave it for some time.do not open the lid immediately.

Recipe Notes

1. you may use the masala powder and red chili powder according to your taste

Recipe Link:https://www.hungryforever.com/recipe/hyderabadi-prawns-biryani-recipe/

Mangalorean Chicken Curry | HungryForever

Mangalorean Chicken Curry is a delicious, spicy and tangy curry prepared with coconut milk and tamarind. Mangalorean Chicken Recipe is a great combination with freshly made rice balls and also with kori roti.

INGREDIENTS

For gravy

• 1/2 kg Chicken with bone or without bone, cut into bite-size pieces
• 3 tablespoons Oil
• 1 cup red onion finely chopped
• 3/4 cup Fresh Coconut grated
• 3-4 cups Water including to extract milk
• Salt to taste
• 2 springs Curry Leaves for garnishing

For Masala

• 2 teaspoons Oil
• 1/2 cup Fresh Coconut grated and tightly packed
• 6-10 nos Dry Red Chillies (See notes)
• 2 teaspoons coriander seeds heaped
• 1/2 teaspoons Cumin seeds
• 1/4 teaspoons Mustard seeds
• 1/4 teaspoons fenugreek seeds
• 2 inch piece cinnamon stick
• 1/4 teaspoon black pepper
• 3 nos Coves
• 1/4 teaspoon Turmeric powder
• Tamarind a gooseberry size
• 1 inch Ginger
• 5 cloves garlic
• 1/2 cup red onion finely chopped

INSTRUCTIONS

For extracting coconut milk

1. Soak 3/4 cup of coconut in 3/4 cup of warm water for 30 minutes and after 30 minutes, blend, extract the first milk from it. Add 2 cups of water and blend again. Then extract the coconut milk once more.
2. Keep both coconut milk aside (separately) till you prepare the gravy.

For the masala

1. Add 1 teaspoon of oil in a pan. Add grated coconut and roast till it becomes to nice brown colour. It will take about 4-5 minutes. Transfer to a plate once done.
2. To the same pan, add another teaspoon of oil. Roast coriander seeds and dry red chilli. When both are almost roasted, add rest of the ingredients(cumin seeds, Mustard seeds, fenugreek seeds, cinnamon stick, black pepper and cloves) one by one and roast it again. Stir continuously to avoid burning.
3. When all the ingredients are roasted well, turn off the heat and add turmeric powder. Mix it well. The heat in the pan is sufficient for the turmeric powder.
4. Transfer to a plate and allow the ingredients to cool to room temperature.
5. Meanwhile, soak tamarind in 1/4 cup of water.
6. Chop onion, ginger and garlic.
7. By now, the roasted ingredients would have cooled well.
8. Add everything to a mixie jar or blender and make a paste out of it. Add 1/4-1/2 cup of the coconut milk (extracted second time) to help in grinding process. It will take 5 minutes approx. to get the desired consistency.
9. Keep this paste aside.

For the gravy

1. Heat 3 tablespoons of oil in a pan.
2. Add finely chopped onion and saute till it becomes soft and translucent. It will take 5-7 minutes.
3. Add the ground paste. Mix well. Use little quantity of water to rinse the mixie jar and pour it to the pan. Saute and let it cook for 3 minutes.
4. Add the chicken pieces. Saute for 2 minutes and pour the remaining coconut milk and salt to taste. Add 1/2 cup of water and mix again. Allow the dish to cook in low flame till the chicken is almost done.
5. When the chicken is almost down, add the coconut milk (first extracted milk) and a spring of curry leaves.
6. Just boil it for 1 minute and turn the flame off. I garnished it with the a spring of fried curry leaves.
7. Serve hot with rice or roti.

Recipe Link: https://www.hungryforever.com/recipe/mangalorean-chicken-curry/