Monday, May 3, 2010

Chicken Pickle


HI all,
Eating vegetables is one of the hardest thing ever for my Hubby dear. The first thing he would ask is " is there any pickle?" when he sees any veggies which are not in his favourites list. And another issue is he doesnt eat any pickle other than lemon when it comes to veggie pickle. O lemon pickle... Please dont ask!!!!! I have developed a hatred towards that from my childhood, hence, have to get some fish, chicken, mutton or prawn pickle to make him eat...

So here is my second trial with this Chicken Pickle which I adapted from Vah reh Vah chef's recipes.. And the out come tastes awesome when it is served after 2 days.. And could be stored for 3 - 6months when kept cooled.

Boneless chicken - 1/4 kg (cut into small cubes)
vinegar - 1/2 cup
water - 3 cups
salt to taste
red chilli powder - 1/4 cup
mustard seeds - 1 tsp
urad dal - 1 tsp
garlic - 1/4 cup (minced)
oil - 1 - 1.5 cups
turmeric powder - 1 tsp
hing - 1 tsp
curry leaves - 1 cup
red chillies - 2 (broken)
juice of 2 lemon

To powder:
(dry roast and then powder them)
Fenugreek seeds - 1 tsp
mustard seeds - 1 tsp

- add water and vinegar and bring it to a boil
- add the chicken and allow that to cook until done
- remove the foam and then drain the chicken
- dry them in a kitchen towel until completely dry
- in a pan add oil
- to this add mustard seeds, urad dal, red chillies and curry leaves
- when they splutter add the chicken and fry till they are crisp
- mix the ground powder, salt, red chilli powder, garlic, turmeric powder, hing and leave it aside
- to this add the mixture and mix well
- allow that to cook for 2 - 3 mins
- remove from fire
- add the lemon juice and give it one stir
- allow that to cool and store in airtight containers.
- serve after 2 days...


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