Butterly Delicious Chicken

                               Chinese Butter Chicken

Indulging in food at one of our favourite Chinese Restaurants, we stumbled across a mouth watering dish called Butter Chicken.  Our tastes buds ran riot when the beautifully presented dish was brought to our table.  It had a hint of coconut milk in it and could easily pass off as a Mangalorean dish.  It is very similar to Butter Prawns and tastes just as good. I couldn't wait to make it myself.  And now that I have, here is the recipe.

The Recipe:

250 gms boneless chicken, cubed; 5 sprigs of curry leaves; 1 tbsp butter; 400ml Evaporated milk ;  (I used coconut milk);1 tsp sugar;  salt to taste.

Coating: 1/4 cup plain flour; 1/4 cup corn flour; 2 medium sized eggs, beaten.

Combine plain flour & corn flour in a bowl.  Beat up egg in a separate bowl. Add a pinch of salt. Drain and dry chicken cubes.  Heat oil in a deep pan.  Dip chicken in the beaten egg, then the flour.  Heat oil to smoking hot and deep fry on medium heat until golden brown.   Drain on kitchen towels and cool.  Heat  butter in a non-stick pan, add curry leaves and stir fry till fragrant.  Pour in the evaporated milk, simmer on low fire till  thick.  Add in sugar and salt.  Pour onto chicken arranged in a serving dish .  Serve hot with plain rice.

Red Velvet Breakfast Shake

Red Velvet 

 It's time to reveal another delicious breakfast recipe that I have been having for years-  The Red Velvet Shake.  I look forward to Thursdays because that's the day for chocolate indulgence culminating in one of my  favourite breakfasts.  Add a few drops of red food colouring and there it is-  a thick, delicious, energizing smoothie that enables me to take on the world.  

The Recipe:

300 ml low fat milk; a few ice cubes; 1/2 tsp red food colouring; 3 scoops Herbalife  F1 Dutch Chocolate; 2 scoops Herbalife  F3 Protein Powder.

Blend together for 3 minutes.  Pour into a tall glass.  Sit on the balcony and enjoy this bright Red Velvet Shake.  Use it everyday and see how your shape will change for the better.

Gourmet Garlic Chilli Prawns

Once In A Bluemoon Garlic Chilli Prawns

It's a real advantage to have great cooks around you at party time.  Everything gets done in a jiffy and all we have to do is wait for the guests to arrive.  In our house too many cooks do not spoil the broth, they merely enhance it.  We had guests last week and so each of us took on one dish. The result was a meal fit for a king.

The Recipe:

1 kg prawns, shelled, deveined, washed and drained - retaining the tails; 1 1/2 bulb of garlic, minced; 1 inch piece ginger minced; a small bunch of spring onions, cut very fine; chilli flakes to taste (depends on how spicy you want it); 1/2 tsp pepper corns, crushed coarsely ; 1 cup chicken stock; coriander leaves to garnish; 1/2 cup cream; salt to taste and 2 tbsp oil.  

Heat oil in a non stick wok.  When very hot saute the garlic and ginger till golden brown.  Throw in the spring onions and stir for a minute.  Add the prawns and fry on high heat until they change colour.  Lower heat and add the pepper powder, chilli flakes to taste and the stock.  Cover and cook till the stock is reduced to half the quantity.  Add the cream, salt to taste, mix well and remove from fire.  Serve as an accompaniment to the main course or as a soup.  The flavour is amazing and and it tastes as good as it looks.