TERIYAKI CHICKEN

 

How to make homemade Teriyaki Chicken ?

Cooking Time : 10min
Level : Easy
Serves : 2

Ingredients :

Chicken breast : 1 large, 8oz, cut into small bite sized pieces

Garlic : 2cloves, grated

Ginger : 1/4inch piece, grated

Natural Vinegar / Rice Vinegar : 1tbsp + 1/2tsp

Soya sauce : 1tbsp

Honey / Brown Sugar : 1tbsp
Paprika / red chilly powder : 1/4tsp

Salt : 1/4tsp

Pepper : 1/2tsp

Sesame oil / Vegetable oil : 1tbsp

Terriyaki Chicken, Black beans and Brown rice

Method :

1. Combine grated ginger and garlic with soya sauce, honey, chilly powder and 1tbsp vinegar. This is our homemade teriyaki sauce. Keep aside.

2. Add salt, 1/2tsp vinegar and pepper to the chicken pieces and mix well. Heat oil in a non-stick or heavy bottom frying pan (medium heat) and add chicken pieces in one layer.  pan grill the pieces for 7minutes (till both sides of chicken becomes golden brown).

3.  Add the homemade Teriyaki sauce to the pan grilled chicken pieces and reduce the flame. Stir fry for one minute or till the sauce coats on the chicken pieces nicely.

4. Sweet and tangy Teriyaki Chicken stir Fry is ready to serve. It goes well with brown rice, Mexican black beans. 

Notes :

1. You can add 1/2 Cup vegetables like broccoli, carrot, beans etc along with chicken and make a healthy version of Japanese Teriyaki Chicken and vegetable stir fry. Adjust the sauce according to it.

2. Serve this teriyaki chicken hot. otherwise it will become hard like other chicken stir fries.

BEEF ULARTHIYATHU / KERALA restaurant style Beef dry roast

Ingredients for Restaurant style Beef Ularthiyathu :
Cooking time : 20min
Serves : 3

Beef : 1/2 kg, 500g, finely chopped 

Onion : 1, chopped finely

Garlic : 3cloves, chopped finely

Ginger : 1/2 inch piece, chopped finely

Vinegar : 1tbsp or lemon juice from 1/2 of a large lemon

Chili powder : 1 tsp

Turmeric powder : 1/4 tsp

Coriander Powder : 2tsp

Fennel (perunjeerakam) : 1/2 tsp (optional)

Bay leaf : 1
Cloves (grambu) : 3
Cinnamon (karuvappatta) : 1/2 inch stick
Cardamom (Elaikka) : 2
Pepper Corns (kurumulaku) : 1/2tsp

Garam Masala : 3/4 tsp

Salt
Coconut slices : 1/4Cup, optional

Curry Leaves : 2spring

Coconut Oil : 2tbsp

Method :

1. Clean and cut the beef into small pieces. wash thrice and drain using a colander.

2. Heat a skillet/pan/pressure cooker and dry roast the chilly powder, coriander powder, Fennel,cloves, cinnamon, pepper, cardamom,  garam masala and turmeric powder in the same order.  When you get a nice aroma, turn off the flame and allow to cool. Grind it with  enough water to make a thick paste. Add vinegar and enough salt to it and marinate the beef pieces for 1 -3 hrs and pressure cook till the meet is tender and soft.

 (If you don't have time to marinate, combine the marinade, beef, salt and vinegar in a pressure cooker with 1/4 cup water and pressure cook for 2 to 3 whistles)

3.  Heat oil in a kadai and add coconut slices and fry them till light brown. Add onion and fry for 5 minutes. add cooked beef and combine well. Cook in medium - high flame till the water is absorbed and masala coats to the beef pieces nicely. Now add 1 tsp oil, curry leaves  and stir fry till you get a dry, spicy and dark beef dry roast.

MEXICAN BLACK BEANS

Black beans are the heart and core of Mexican cooking. Black Beans are an excellent source of Fiber and Protein and is considered as the meat substitute for vegetarians. 

Ingredients for best Mexican black beans :

Preparation Time : 5 mins
Level  : easy

Black beans : 8 ounce dry beans / 1 cup dry beans / 1/2 can / 225 g dry beans

Garlic clove : 2, finely chopped

White Onion : 1, small size,  finely chopped

Cayenne Pepper : 1/4 tsp

Fresh cilantro (coriander leaves) : 2 tbsp, chopped

Ground cumin : 1/2 tsp

Bay leaf : 1

Olive oil : 1/2 tbsp

Salt

Directions for making the best Mexican black beans :

1. If you are using dry black beans, soak them overnight with enough water. If you are using canned beans, drain and wash it and keep aside.

2. Heat oil in heavy large saucepan over medium-high heat. Add garlic, bay leaf, onion and saute for 1 or 2 minutes.

3.  Add beans and 2cups water, stir well and cover with a lid. (if you are using canned beans, add 1/2 cup of water). Add enough salt. 

4. Continue boiling until thick, about 20 minutes. Season with cumin powder , cayenne pepper and salt. 

5. If you want to make refried beans,  add the monterey jack cheese on top and microwave for 2 minutes to melt the cheese.