An Authentic Tomato Pappu Recipe From
When people show genuine interest, it feels good and I try to respond to their comments. One such genuinely interested person is Linda of Out of the Garden food blog From her comments, I had a sense that she is very fond of one particular recipe of mine. So, whenever Linda inquired about the details, I replied her with equal enthusiasm. Guess what! She not only used the recipe to prepare the dish, but she also perfected the process and wrote about it on her blog. I thank Linda for treating the recipe and the feelings associated with it with respect.
Remember that food safety is very important. You want your barbecue to be both fun and safe for everyone. Always be sure that you cook meat completely. Cut into the chicken breast at its thickest part , when they are completely cooked the juices will be clear and the meat will be white. Keep all utensils you use to handle the raw chicken separate from the ones you use to handle the cooked meat. Be sure to wash your hands after handling the raw chicken. Cross contamination of bacteria can be as risky to your health as eating raw meat.
Want to make a change this Christmas or holiday season? Try the Indian-style slowly roasted chicken and leave your family wanting more. Here is a spicy, Bollywood twist to your regular chicken recipe which is complete with all spicy goodness of the eastern cuisine. You can make your own changes to the amount of spices if you don't like too much of it. You can follow the recipe with your choice of herbs and spices instead of the heavy Indian '˜Garam Masala'. But if you are a fan of spicy food, look no further.
I prefer to use a tin of chopped tomatoes for a couple of reasons. Firstly the I like the substance of the tomato to be evident and secondly from a preparation point of view I think that it's easier to mix a sauce from a thin liquid. If I use ketchup with any other thin liquid (such as the vinegar that comes next) I find that it separates and I spend a lot of time and effort stirring to get rid of any lumps. Starting with all liquids thin eliminates this problem, admittedly it takes longer to thicken up but I think that this helps the sauce flavors come together.
Cut the chicken breasts into large chunks. Add to a pot of boiling water and cook until no longer pink. Chop the onions and jalapenos and saute them in a skillet for about 3 minutes, then set aside. In a large bowl, combine the cans of cream of chicken soup with the sour cream. Mix well and then remove about 1/3 of the mixture to set aside for later. When the chicken is cooked, shred it with a fork and add to the (2/3) cream of chicken and sour cream mixture. Also add the onion and jalapeno mixture. Mix well.
More details at Tomato Pappu Recipe.
Remember that food safety is very important. You want your barbecue to be both fun and safe for everyone. Always be sure that you cook meat completely. Cut into the chicken breast at its thickest part , when they are completely cooked the juices will be clear and the meat will be white. Keep all utensils you use to handle the raw chicken separate from the ones you use to handle the cooked meat. Be sure to wash your hands after handling the raw chicken. Cross contamination of bacteria can be as risky to your health as eating raw meat.
Want to make a change this Christmas or holiday season? Try the Indian-style slowly roasted chicken and leave your family wanting more. Here is a spicy, Bollywood twist to your regular chicken recipe which is complete with all spicy goodness of the eastern cuisine. You can make your own changes to the amount of spices if you don't like too much of it. You can follow the recipe with your choice of herbs and spices instead of the heavy Indian '˜Garam Masala'. But if you are a fan of spicy food, look no further.
I prefer to use a tin of chopped tomatoes for a couple of reasons. Firstly the I like the substance of the tomato to be evident and secondly from a preparation point of view I think that it's easier to mix a sauce from a thin liquid. If I use ketchup with any other thin liquid (such as the vinegar that comes next) I find that it separates and I spend a lot of time and effort stirring to get rid of any lumps. Starting with all liquids thin eliminates this problem, admittedly it takes longer to thicken up but I think that this helps the sauce flavors come together.
Cut the chicken breasts into large chunks. Add to a pot of boiling water and cook until no longer pink. Chop the onions and jalapenos and saute them in a skillet for about 3 minutes, then set aside. In a large bowl, combine the cans of cream of chicken soup with the sour cream. Mix well and then remove about 1/3 of the mixture to set aside for later. When the chicken is cooked, shred it with a fork and add to the (2/3) cream of chicken and sour cream mixture. Also add the onion and jalapeno mixture. Mix well.
More details at Tomato Pappu Recipe.