Pallipalayam chicken -White Wine

Ingredients

1. Chicken 1/2 kg boneless
2. Red chillies 8-deseeded
3. Onions 150 gm sliced finely
4. Garlic 6 flakes finely sliced
5. Oil 1/2 tab
6. Salt as required
7. Coriander leaves few

Preparation

• Heat oil in a wok and add the onions and garlic and saute till 3/4th fried.
• Then add the chillies( only the skin).
• Then add the chicken and salt and sprinkle water and on medium heat sprinkle water often ( never pour water! ) and keep sauteing.
• Once the chicken is well done and the water absorbed sprinkle coriander leaves and garnish.

Mushroom, Capsicum in Coconut Oil -White Wine

Ingredients:

1. 2 cups sliced Mushrooms
2. 2 medium Capsicums sliced
3. 1 medium onion sliced
4. 1 big tomato sliced
5. 4-6 garlic cloves chopped finely
6. 1 teaspoon red chilli powder
7. Salt to taste
8. 2 tablespoons of coconut oil

Method:

Heat oil in a pan and add garlic cloves and onions till onions turn translucent, add tomatoes and stir for about a minute. Add sliced capsicums and mushrooms and sauté. Add Red chilli powder and salt mix well, cover with a lid and let it cook on medium flame. Stir occasionally. Serve hot with Chapattis.

Mushroom Pulao - Red Wine

Ingredients

1. 1 cup long grained rice (Basmati Rice)
2. 200 gms of Button Mushrooms
3. 1 medium onion
4. 5 cloves of garlic peeled
5. 1 inch piece of ginger
6. 2 medium sized red tomatoes
7. 1tsp garam masala
8. 1 big pinch of red chilli powder or as much as desired
9. ¼ tsp turmeric powder
10. 2 tsp finely chopped green coriander
11. 2 tsp oil or butter

Preparation: To begin, soak the rice in two and a half cups of water for about half an hour and grind the onion garlic and ginger into a paste. Then, heat the oil/butter in a large vessel. Lower the heat, add the ground paste and fry till it turns pink. Add chopped tomatoes, salt, chilli powder and turmeric and keep stirring so that it doesn’t stick to the bottom of the vessel. After three to four minutes, add the mushrooms and fry for another two minutes. Add garam masala and mix thoroughly. Now add the water in which the rice was soaked and let it cook till done.

Pasta Carbonara for Red Wine

The following preparation serves 4 people

Ingredients

1. 500g pasta of your choice
2. 10 thin slices Parma ham or bacon, chopped
3. 4 eggs
4. 1 cup parmesan cheese, grated
5. 250ml cream

Instructions

Cooking the Pasta - Fill a large pot with water, add salt (around 1tsp for 4 litres of water), and bring it to rolling boil (boiling that can be stopped with stirring)
Pasta sticks only when cooked in too little water so use sufficient water. Add the pasta slowly and keep stirring. Keep stirring and cook until the pasta is done. The only way to tell if pasta is cooked is to taste it – it should be firm, yet tender, with a tiny core in the middle. Drain the cooked pasta to take off the excess water.

Making the Sauce: Cook the Parma ham in a non-stick pan until crisp. Whip together the eggs, parmesan cheese and cream and then stir in the ham. Pour this sauce over the warm cooked pasta in a pan and toss gently to ensure that the pasta is evenly coated. Then cook this gently for about 1 minute or until it thickens slightly. Make sure that you don’t overcook or the eggs will begin to scramble.

Tender fried Chicken with capsicum - Red wine

Ingredients

1. Chicken boneless 500 gms
2. Soya Sauce - 2 tbsp
3. Sesame Oil - 2 tbsp
4. 1 tsp Ginger Garlic paste
5. 3-4 green Chillies ( finely chopped)
6. 2 Large capsicum, cut into thin one inch pieces
7. Black Pepper Powder
8. 1 large oninion, finely chopped

Method to prepare

Cut the chicken into thin 1 inch pieces. Add soya sauce, green chillies, Ginger Garlic, salt, 1 tbsp sesame oil and black pepper to the chicken. Leave the mix to marinade in refrigerator for 2-3 hours.
In a non stick frying pan, add 1 tbsp of sesame oil and heat. Fry the onions till golden brown, add capsicum pieces and fry on high flame for 3-4 minutes. Add chicken mix and fry. Stir till the chicken pieces turn opaque white and are cooked

(Serve hot with chillie sauce.)

Malabar Coco - Egg for white wine (light)

Ingredients

1. Egg – 4
2. Coconut – 1/2
3. Red onion – ½
4. Refined Ground Nut oil – 30 ml
5. Turmeric Powder – ½ tbsps
6. Black pepper – ½ tbsps
7. Red chilly powder – 1 tbsps
8. Coriander leaves for garnishing
9. water 50 ml
   
10. Salt

Method to prepare

First boil the eggs and once boiled cut the eggs into 4 and separate the yolk from the eggs. Chop the onion and Coconut finely, now heat the Refined ground nut oil and once heated add Finely chopped onions and coconuts and fry till turns to partly golden yellow, then add Turmeric powder, Chilly powder, black pepper powder and salt as desired. Once you get a distinct aroma add the yolk (yellow) part of the Egg and mix it up with base masala thoroughly and later add some water (50ml -75ml) just to get a paste sort and cook it in slim flame for 2 mins, later add the White part of the boiled egg, cook it for 2-3 mins, garnish with Coriander leaves and ready to serve.