INDIAN ALOO CHAAT RECIPE
Ingredients of this recipe:
3 Aloo (potatoes), peeled
1/2 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp chaat masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves
optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds
oil for frying
Method to make this recipe:
Dice aloo (potatoes) into a fairly large dice - 3/4 to 1 inch cubes.
Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.
In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala.
Add mint chutney, tamarind chutney according to taste and toss to coat evenly.
Serve, with toothpicks, in individual bowls, garnished with coriander leaves.
You can also additionally garnish the special indian aloo chaat with chopped onion, tomato julienne or pomegranate
BREAD PAKORA RECIPE (Bread Fitter) RECIPE
Ingredients of this recipe:
4-5 Bread Slices
1cup Gram Flour (Besan)
1/4th tsp turmeric powder
Salt to taste
1/2 tsp Ajwain
Red chili powder to taste
1/4th tsp Garam Masala powder
Water for batter
Oil for frying
Method to make this recipe : bread pakoda :
Cut Bread slices into desired shapes (like triangle, rectangle etc.)
In a bowl add gram flour salt, chili powder, garam masala, ajwain and mix it.
Now by pouring little water at a time make a smooth batter (neither too thick nor too lose)
Heat oil in a kadhai.
Dip bread piece in the batter and fry till crisp on medium flame.
Serve bread pakora hot with green chutney and tomato sauce.
BREAD ROLL RECIPE
Ingredients of this recipe:
2 Big Potatoes (boiled and mashed)
7-8 Bread Slices
Coriander leaves finely chopped
Green chilies (chopped)
Red Chili powder to taste
1/4th tsp Garam Masala powder
Oil for frying
Method to make this recipe:
Add salt, chili powder, gram masala, green chilies and coriander leaves to the mashed potatoes, mix well
Take some water in a bowl and dip a bread slice for few seconds.
Squeeze the water from the bread by pressing between palms gently.
Place a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread.
Repeat the same process for making more rolls.
Heat oil in a kadhai and deep fry on medium flame till golden brown.
Serve bread rolls hot with green chutney and tomato sauce.
CHEESY PIZZA RECIPE
Ingredients of this recipe:
225gm flour
1/4 tsp salt
15gm yeast mix with 4-5tbsp hot water
1 tbsp sugar
150ml evaporated milk
2 tbsp butter
1/2 cup tomato sauce
1 pkt grated cheese
2 large onions (cut into rings)
1/2 tsp salt
1/2 tsp pepper powder
2 tbsp butter (melted)
Method to make this recipe:
Mix yeast in hot water and leave it to be frosty.
In a bowl put in the flour, salt, sugar and mix with milk and yeast.
Add butter. Knead until dough become soft and pliable. Leave the dough to rise double in size.
For the filling Mix chicken in the beaten egg along with salt and pepper powder.Leave aside.
Punch into the dough with your hands and knead again and make into equal balls shape (as big as you want) and flatten the dough with a rolling pin.
Sprinkle with flour if the dough is sticky.
Put the mini round dough in a greased flat baking pan.
Brush the mini pizza with tomato sauce.
Add in a bit of chicken pieces in the centre, top with onion rings and grated cheese.
Sprinkle a bit of melted margerine to get a crunchy taste.
Do the same to all the other pizza.
Pre heat oven for 180C and bake for 15-20 minutes. You can serve with chilli sauce.
CHOLEY BHATURE RECIPE
Ingredients of this recipe:
Bhature
2 cups All purpose flour (Maida)
1 pouch Yeast
1 cup Yogurt
2 tbsp Vegetable Oil
Salt to taste
Choley
1 small can Garbanzo beans
1/2 tsp Ginger paste
1/2 tsp Garlic powder
1 tsp Cumin seeds
2 tbsp Oil
2 tbsp Cilantro
6-7 Mint leaves
1/2 tsp Turmeric Powder
1/2 tsp Chilly Powder
2-3 Bay Leaves
2-3 Cloves
1/2 tsp Garam Masala
1 Medium-sized finely chopped onion
1 Big tomato
1 1/2 cup Water
Salt to taste
Method to make this recipe : chhole bhature :
Bhature
Take yeast and soak in lukewarm water for 5-10 minutes
Take all other ingredients and mix well. To this add the yeast and make a soft dough like for chappatis. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.
Roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown.
Chole
Take 2 tablespoons of oil in a pressue cooker and heat it.
Add garlic powder and make it dark brown. Then add cumin seeds fry till they start spluttering.
Now add bay leaves and cloves. Add diced onions. Fry then till they are light brown.
Now add the rest of ingredients including water except the cilantro and mint leaves.
Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes.
Garnish choley with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.
FRENCH FRIES RECIPE
Ingredients of this recipe:
6 large baking potatoes, cut into strips
Oil for deep frying
Salt
Method to make this recipe : french fries:
Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width
Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels.
Heat oil in deep fryer to about 375°.
Place potato strips in a single layer in deep fry basket; fry in hot oil for about 4 minutes, or until golden brown and tender.
Drain the homemade french fries on paper towels then keep warm in the oven while frying remaining batches.
MASALA DOSA RECIPE
Ingredients of this recipe:
Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil
Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste
Method to make this recipe:
Dosa shell
Separately soak rice and urad dal at least 6 hour or overnight in water.
Grind to paste.
Mix together, add salt with water to make batter.
Leave in room temperature overnight.
Mix onion and chilies to the thin batter.
Heat pan or griddle with little ghee or oil.
Spread the mix on pan in circular motion to make thin Dosa.
Cook on both the sides, if desired.
Masala Filling (Spicy Filling):
Heat oil. Add mustard seed, peas, onions and spice.
Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
Add potatoes and mix and cook some more Serve
Add filling inside Dosa and roll. Serve hot with Chutney.
MASALA SEV RECIPE
Ingredients of this recipe:
21/2 cup sifted Chickpea Flour (Besan)
1tblsp Vegetable oil (Vanaspati)
11/2 tblsp Salt
1/2 tsp Cayenne Powder
1/2 tsp Turmeric Powder (Haldi)
1/2 tblsp Lemon Juice
3/4th cup Water
Ghee / oil for deep frying
Method to make this recipe : masala sev (chickpea flour noodles):
Mix the flour, salt, cayenne & turmeric powder in a bowl.
Add 1tbsp oil & lemon juice to the water.
Pour it in the flour and mix into a thick paste, adding extra flour as necessary so that the mixture is not sticky.
It should be mashed potatoes texture.
Fill the seviya machine with a portion of it.
Heat the oil / ghee in a kadhai / deep-frying pan over moderate heat.
Holding the utensil over the hot oil, force the mixture through the holes by turning the handle.
As soon as noodles fall, slowly move the machine in a circular motion so that they do not stick together.
Fry both sides until crisp and lightly browned.
Remove and drain on a paper towel.
Fry the remaining paste in the same manner.
Cool and break into uniform pieces.
Keep in an air tight container for 2 weeks.
PANEER PAKORA RECIPE
Ingredients of this recipe:
250 gms Paneer
1 cup Chickpea Flour (Besan)
2 tsp Oil
1 1/2 tsp Salt
1/2 tsp Red chili powder
1-2 Chopped Green Chillies (Jalapeno)
1/2 cup Water
Method to make this recipe : Paneer Pakora:
Mix first set of ingredients well.
Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
Let batter rest 1/2 hour in a warm place
Cut the paneer into thick cubes.
Sprinkle little salt, chili powder on the cubes
Deep fry in oil that is heated to 375°.
Drain on paper towels and serve immediately.
Serve the paneer pakora with coriander or mint chutney
RAGADA PATTIES RECIPE
Ingredients of this recipe:
To make the cutlet:
3 Potato (Aloo)
1/4 tblsp Coriander Leaves (Dhania Patta)
1/2 tblsp Garam Masala
1/4 tblsp Cumin Seed (Jeera)
1/4 tblsp Turmeric (Haldi)
Bread crumbs
Oil
To make ragada:
1 tblsp Chaat Masala Powder
1/2 tblsp Ginger Garlic Paste
Chickpeas (brown) (Chana)
1/4 tblsp Baking Soda
4 tblsp Oil
1/4 cup Curd (Dahi)
1 Onion (Pyaj)
1 Tomato (Tamatar)
1/2 tblsp Garam Masala
1/4 tblsp Turmeric (Haldi)
1/2 tblsp Red chili pepper (Lal Mirchi)
Coriander Leaves
Method to make this recipe : ragada patties:
Boil, peel and mash the potatoes well.
Take the mashed potatoes into a bowl, add ginger garlic paste, dhania powder, jeera powder, turmeric powder and salt.
Mix and knead well into a dough.
Now, add the bread crumbs and knead well.
Divide the dough into balls.
Press each ball with hand so that it would make into a round patty.
Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides.
Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil.
To prepare the ragada:
Wash and soak channa for about 6 - 8 hours.
Boil channa with baking soda in pressure cooker till soft.
Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown.
Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder and fry for 30 seconds.
Now add tomatoes and salt.
Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft.
Now, add the boiled peas, enough water, curd and mix well.
Cover and cook on medium heat for 3-4 minutes.
To serve cutlet ragada:
Prepare tamarind chutney and mint chutney.
Take the serving plate, put two cutlets in the plate.
Pour the ragada on the cutlets.
Sprinkle chopped onions and coriander leaves.
Sprinkle a pinch of chat masala powder and serve hot.
SEV PURI RECIPE
Ingredients of this recipe:
10 - Flat Puris (crisp)
1 cup Fine Sev
1/2 cup chopped Onion (Pyaj)
1/2 cup Curd (Dahi)
3 tblsp Tamarind (Imli) Chutney
3 tblsp Coriander Leaves (Dhania Patta) Chutney
1/2 cup boiled Potato (Aloo)
1 tblsp Chaat Masala
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Cumin Seed (Jeera)
Method to make this recipe : sev puri:
Arrange the puris on a plate make a hole in each puri in the centre.
Fill with a few chopped boiled potato cubes.
Add about 1/4 tsp of tamarind and green chutneys in each.
Sprinkle cumin powder, salt, red chilli powder.
Sprinkle finely chopped onions.
Then generously sprinkle sev all over the puris.
Garnish with finely chopped coriander.
Serve fresh..
aloo paratha method1
100g potatoes, boiled, peeled & mashed
2 green chilies, chopped
1 onion, chopped
1 tsp ginger-garlic paste
1/2 bunch cilantro
2 cups wheat flour
Salt to taste
2 tbsp oil
Ghee (butter) for frying
Heat oil in a pan, fry the chopped green chilies and onions until they turn golden brown.
Then add ginger-garlic paste, mashed potato, salt and mix well.
Add chopped cilantro, fry for another 5-6 minutes, remove from heat and keep aside.
Mix wheat flour with salt and knead to make a smooth dough.
Divide the dough into small parts and roll them into puris.
Place the potato mixture in the center of each puri, cover with another puri and close the edges.
Roll again into paratha shape and fry on both sides on a flat pan with ghee.
Repeat with the other puris and serve hot
Aloo Paratha Recipe
3 big potatoes
3 cup wheat flour(small cups)
Green chillies
Corriander leaves
Turmeric powder
Salt to taste
Lime juice
Boil potatoes and keep aside.
Heat oil in a pan add onions greenchillies.
Saute for a while.
Add turmeric powder,salt stir again.
Now add the mashed potatoes.
Mix all these well.
Add the corriander leaves and lime juice.
Make a dough with wheat and a pinch of salt.
Knead well to a fine dough adding little oil.
Now make small balls, make a hole in the center, Stuff some potato mix into the hole.
Cover the hole.
Roll it out.
Heat the tawa, make the paratha.
Apply oil or ghee on either sides.
Serve hot with pickles.
Bhature Recipe
500g maida (all-purpose) flour
125g oil
200g yogurt
25g baking powder
Sieve the maida flour, add ghee, yogurt, baking powder and knead to a smooth dough.
Cover with a muslin cloth and keep aside for overnight.
Make small balls from the dough, roll into thick puris and fry in oil on both sides until golden brown.
Serve with chole masala,onion rings and sliced greenchillies.
Biscuit Roti Recipe
4 cups Maida ( all purpose flour)
1 cup Bombay rava (semi-coarse semolina)
4 tbsp grated fresh coconut
3-4 green chillies, minced
1 tsp red chilli powder
1 tsp mustard seeds
1 sprig curry leaves
A pinch of hing (asoefetida)
Salt to taste
Oil for deep frying
Sieve the flour and add salt to taste.
Add hot water and little hot cooking oil to prepare a smooth dough.
Make rounds that fit in your palm.
Set aside.
In a pan, heat about 1 tbsp of cooking oil.
Add mustard seeds and when they splutter, addthe green chillies, hing and curry leaves.
Fry for about 20 secs and then add the chilli powderand rava.
When the rava starts turning color(about 2mins,sprinkle some water(about 1/4 cup) and add the salt and coconut.
Cook for about 5-6 minutes on a low flame.
Remove and let cool.
Make small round balls of this rava stuffing.
Take each maida round, keep the rava stuffing in the center and fold the rounds tillthe stuffing is completely sealed inside.
Roll out into small circles using a rollingpin.
Bring the cooking oil to smoking point anddeep fry these till golden brown and crisp.
Eat when hot with tomato ketchup.
Egg Parata Recipe
For the filling:
1/2 cup finely chopped onion
1 tsp finely chopped green chili
4 eggs
1 tsp water
3 tsp finely chopped coriander leaves
1 tsp salt
2 tsp oil
For the dough:
2 cups wheat flour
1 tsp salt
1 tsp oil
Water to knead
Oil for shallow frying
For the filling, beat eggs with water.
Add chopped onion, green chili, coriander leaves and salt.
Stir well.
Heat oil in a pan and pour the egg mixture into it.
Make an omlette.
Chop into very bits and cool.
For the parathas, sift wheat flour and salt.
Rub oil into flour with your fingers.
Gradually add water and make stiff dough.
Cover with a damp cloth and set aside for 30 minutes.
Divide dough and stuffing into 4 equal parts.
Make balls from the dough and roll into chappattis.
Place a portion of the filling in the centre.
Gather the edges of the chappattis from all sides so as to cover the egg mixture.
Press to seal.
On a floured board, roll out each ball into a slightly thick paratha.
Shallow fry with oil until light brown.
Ragi Roti Recipe
Ragi flour, Grated coconut- 1 cup, Coriander- 1 bunch, Onions
(finely chopped)- 4 , Curry leaves and green chillies- finely chopped
(to your taste), Sugar little , Salt to taste, water to make dough
Mix coconut, onions, curry leaves, green chilies, coriander leaves, and salt properly with little water.
Add the ragi flour with some more water and mix properly so that it mixes with other ingredients (This dough should be like chaptai dough).
Set aside for some time.
Put some oil on tava (cooled tava).
Roll small portions of dough to form medium sized roti.
Apply oil around the roti and bake at low flame till it is done with the lid closed.
Eat the ragi roti with delicious pudina chatney
KASHMIRI PULAO RECIPE
Ingredients of this recipe:
500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste
Method to make this recipe : kashmiri pulao:
Wash and soak rice.
Heat oil and fry onions till golden brown and remove.
Fry whole spices, turmeric powder, add rice and sauté.
Add half-saffron dissolved in little warm milk.
Add hot water and mix well.
Cook a little. Finish with remaining saffron and cook till grains are separated and done.
Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.
HYDERABADI MUTTON BIRYANI RECIPE
Ingredients of this recipe:
1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee
Method to make this recipe : meat biryani:
Wash mutton and take it in a vessel.
Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
Take 2 litres of water in a vessel and put it on the stove.
When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
Then turn off the stove. Leave the stuff for 15 minutes.
Hyderabadi mutton biryani is ready to serve.
VEGETABLE BIRYANI RECIPE
Ingredients of this recipe:
2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)
Method to make this recipe : vegetable biryani :
Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
Add salt and red chilli powder and stir.
Add fine chopped tomatoes and fry till they are properly cooked.
Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
Add all the fried vegetables.
Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
Take this vegetable biryani out in a rice serving dish.
Garnish with dry fruits and green coriander leaves.
Serve the vegetable (veg ) biryani hot with raita and pickle.
BARBECUED CHICKEN RECIPE
Ingredients of this recipe:
4 seeded and sliced Red chili (Lal Mirchi)
2 chopped Garlic cloves (Lasun)
5 small Onion (Pyaj)
2 tsp crushed Brown Sugar (Cheeni)
1/2 cup Coconut Cream (Nariyal Malai)
2 tsp Fish Sauce
1 tblsp Tamarind Water (Imli Ka Pani)
4 boneless Chicken Breast
As required Basil Leaves (Tulsi)
As required Coriander Leaves (Dhania Patta)
As required Salt (Namak)
Method to make this recipe : barbecued chicken top:
Grind chilies, garlic and onion to make a paste like mixture.
Combine sugar, coconut cream, fish sauce, tamarind water and salt.
Stir continuously.
Make cut 4 slashes in chicken breast.
Place chicken in a shallow dish.
Pour over spice mixture.
Turn to coat.
Cover dish.
Place it aside for 1 hour.
Place chicken on a piece of foil.
Grill chicken for about 4 minutes a side.
Bast occasionally till cooked thoroughly.
Garnish with basil or coriander leaves.
CHICKEN CHETTINAD RECIPE
Ingredients of this recipe:
1kg Chicken
2 tsp Poppy seeds
1/2 Grated coconut
1 tsp Fennel seeds
1 tsp Coriander seeds
1/2 tsp Cumin seeds
6-8 no. Whole red chilies
1" stick Cinnamon
3 no. Green cardamom
2 no. Cloves
1/2 tsp Turmeric powder
1 no. Onion, large
2 tsp Ginger, chopped
2 tsp Garlic, chopped
1/2 Star anise
1 tsp Red chili powder
3 no. Tomatoes, medium
1 no. Lemon
10-12 no. Curry leaves
Fresh coriander Garnish.
1/2 cup Oil
Salt To Taste
Method to make this recipe : chicken chettinad:
Clean the chicken, remove the skin and cut into small pieces.
Chop the onions and tomatoes separately.
Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic.
Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some time.
Add the tomatoes, red chili powder and turmeric powder and sauté.
Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon juice.
Cover and cook till the chicken is done.
Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice, rotis or tandoori naan .
INDIAN CHICKEN DILRUBA RECIPE
Ingredients of this recipe:
2 medium onions
1 cup milk
2 tbs chopped fresh ginger root
2 tbsp Punjabi garam masala
6 tbs butter or vegetable oil
1 tsp ground turmeric
3-4 lb. chicken, skin removed, cut
2-3 fresh green cayenne peppers, minced, into small pieces or serranos/jalapenos as substitute
1 cup fresh plain yogurt
Salt and ground cayenne to taste
1/4 cup almonds, ground A few strands whole saffron, soaked in 2 tbs. warm milk
1/4 cup walnuts, ground
Method to make this recipe:
Minced fresh cilantro and whole 1/4 cup melon, pumpkin or squash seeds almonds/cashews for garnish (optional), ground
Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of apple sauce).
Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt.
Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.
Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chili peppers, salt and ground cayenne.
Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer. Serve chicken dilruba with roti, naan or paratha.
CHICKEN DRUMSTICKS RECIPE
Ingredients of this recipe:
6 Chicken Drumsticks
1 tbsp ginger-garlic paste
2 tbsp All-purpose flour (maida)
2 tbsp corn flour
2 eggs (beaten)
1/4 tsp pepper / chili powder
A pinch of sugar
Salt To Taste
1 tbsp Soya sauce
Oil for frying
Method to make this recipe : chicken drumsticks:
In a bowl add Soya sauce, ginger-garlic paste, sugar.
Add chicken wings coat well and set aside for 1/2 hour.
Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
Heat oil in a wok / kadhai.
Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
Serve chicken drumsticks hot with thin slices of onions and lemon.
CHICKEN & HAM LOAF RECIPE
Ingredients of this recipe:
2 cup cooked and diced Chicken
1 Sandwich Loaf
5 tblsp Butter
2 chopped Onion (Pyaj)
200 gms thinly sliced Mushrooms (Goochi)
1 tsp chopped Parsley (Ajmod)
1 cup diced Ham
1/2 cup diced Bacon
1/4 tsp Thyme
To taste Salt (Namak)
To taste Pepper (Mirchi)
Method to make this recipe : chicken & ham loaf top:
Cut a 1" slice off the of the loaf.
Pull out the soft bread from inside.
Use for making bread crumbs.
Leave 1/2 " inner lining of bread to preserve this shape.
Melt 4 tblsp of the butter.
Spread this on to the loaf inside and out.
Replace the lid and place the loaf on baking tray.
Bake it for 10 minutes at 400 F.
Let it cool.
Cook the onions in the remaining butter.
Combine mushroom and cook for more 2 minutes.
Mix in the parsley.
Season with salt and pepper.
Combine together the bacon, ham and 3 tblsp of bread crumbs.
Stir in thyme and season to taste.
Press half ham mixture well down into the loaf case.
Cover with onion and mushroom mixture.
Place chicken on and cover it with the onion mixture and a layer of ham mixture.
Replace the lid.
Wrap the loaf in foil.
Bake it in oven at 375 f for 45 minutes.
Cut into thick slices.
Serve hot or cold.
CHICKEN KORMA RECIPE
Ingredients of this recipe:
1 (2 1/2 pound) cut-up chicken
2 cups yogurt
3 cloves garlic
2 medium onions, chopped
1 tsp paprika
2 tsp fresh ginger, chopped
2 tsp peanut or sunflower oil
2 tsp ground coriander
1/2 tsp ground chili
1 tsp cumin
Seeds of 2 peeled cardamom pod
1 tsp poppy seed
1 tsp turmeric
1 bay leaf
2 tbsp fresh coriander, chopped
Method to make this recipe : chicken korma:
Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.
Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute. Remove and set aside.
Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade.
Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve.
CHICKEN MASALA COORG RECIPE
Ingredients of this recipe:
2 cup cut into small pieces Chicken
2 Green Chilli (Hari mirch)
5 flakes Garlic (Lasun)
1 tsp Red Chili Powder (Lal Mirchi)
1 tblsp chopped Ginger (Adrak)
2 meduim sized chopped Onion (Pyaj)
1 tsp roasted Cumin Seed Powder (Jeera)
10 Black Pepper Corns (Kali Mirch)
Salt to taste
2 tblsp Oil
1 tblsp Vinegar (Sirka)
1 tblsp chopped Coriander Leaves (Dhania Patta)
Method to make this recipe : chicken masala coorg:
Grind the green chillies, garlic,ginger, cumin seeds,pepper corns,red chilly powder, onions with the salt and the vinegar.
Apply over the chicken andmarinate for 1 hour.
Heat oil in a pan and add the chicken and fry for 2 minutes.
Add a little water and cook the chicken till it is done and the oil floats on top.
Serve hot garnished with the chopped corriander leaves.
CHICKEN MUSHROOM RICE RECIPE
Ingredients of this recipe:
1/4 cup long grain white Rice (Chawal)
2 tblsp Vegetable oil (Vanaspati)
1 small chopped finely Onion (Pyaj)
2 chopped finely Garlic Cloves (Lasun)
2 seeded and cut into slivers Red chili (Lal Mirchi)
225 gms chopped finely Chicken breast meat
85 gms chopped or cut into matchstick strips Bamboo Shoots
8 dried, soaked for 30 minutes, drained and chopped Chinese Black Mushrooms (Goochi)
2 tblsp dried Shrimps
1 tblsp Fish Sauce
25 Thai Holy Basil Leaves (Tulsi)
Thai Holy Basil Sprig to garnish
As required Salt (Namak)
Method to make this recipe : chicken mushroom rice top:
Cook rice.
Heat oil in a wok.
Combine onion and garlic.
Cook till golden.
Stir occasionally.
Combine chilies and chicken.
Fry stirring for 2 minutes.
Stir in bamboo shoots, mushrooms, dried shrimps, fish sauce and salt.
Stir continously 2 minutes.
Combine in the rice and basil.
Stir well.
Garnish with basil sprig.
Serve hot.
CHICKEN PAKORA RECIPE
Ingredients of this recipe:
500 gm Boneless Chicken Pieces
2 tbsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1-2 each Chopped Green Chillies (Jalapeno)
1 Chopped Onion
1 tsp Ginger-Garlic paste
2 tsp Vinegar
1 cup Curd
1 tsp Lemon juice
Method to make this recipe:
Put everything but chicken and batter in blender and blend till fine
Marinate the chicken pcs with the resulting mixture
Keep in the fridge for 40 minutes.
Put chicken in batter
Deep fry it until its colour changes to golden brown Condiments
Serve the chicken pakora with coriander or mint chutney or tomato ketchup
CHICKEN TIKKA MASALA RECIPE
Ingredients of this recipe:
Part A:
2 lbs. boneless chicken breast
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)
Part B:
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms
Salt To Taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
2 tsp ginger, julienned
honey to taste
Method to make this recipe:
Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.
Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.
If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala
INDIAN CHILLI CHICKEN RECIPE
Ingredients of this recipe:
500-600gms. boneless chicken (cut into1-inch cubes)
2 tbsp Soya sauce
1 egg
2 tbsp corn flour / corn starch
5-6 green chilies (finely chopped)
2 green onion tops (finely chopped), if available
1 tsp garlic paste
Salt To Taste
1/2 tsp white pepper powder or to taste
1 tsp sugar
A pinch of ajinomoto (optional)
2 cups chicken broth / water
1 tbsp oil
Oil to fry
Method to make this recipe : chili chicken :
Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
Heat oil and deep fry the marinated chicken pieces till golden brown.
Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
Add fried chicken pieces to it and cook for few minutes.
Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.
coconut chicken curry
Ingredients of this recipe:
1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Salt To Taste
1/4 cup vegetable oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 tsp ground coriander
1 tbsp curry powder
1 medium onion, thinly sliced
1 tsp finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
1/4 cup frozen peas
2 tbsp chopped cilantro
Method to make this recipe : chicken with coconut milk:
Preheat the oven to 350 degrees F.
Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.
Makes 4 servings.
Pineapple Chicken Recipe
Ingredients of this recipe:
2 cut into serving pieces broiler-fryer Chickens
1 tsp Monosodium Glutamate
1 1/2 tsp Salt (Namak)
1 slightly beaten Egg
1 6 oz Can Pineapple Juice (Ananas Ka Raas)
1 1/3 cup fine dry Bread Crumbs
1/4 cup melted Butter or Margarine
1 1/3 cup flaked Coconut (Nariyal)
Method to make this recipe : pineaple chicken top:
Rinse pieces of chicken.
Pat dry with paper towel.
Drizzle monosodium glutamate and salt over both sides.
Mix egg and pineapple concentrate a plate.
Mix bread crumbs with melted butter in another plate.
Combine coconut to butter-bread crumbs mixture .
Mix well.
Coat chicken pieces with pineapple mixture.
Next roll them in coconut mixture.
Place them on 2 foil-lined baking pans.
Bake them in a preheated oven to 350 for about 40 minutes.
Reverse pans in oven for even baking.
Bake for another 40 minutes.
If chicken becomes very brownish before end of baking time cover it loosely with foil.
SAAG CHICKEN RECIPE
Ingredients of this recipe:
3 pounds chicken pieces, skinned
5 cloves garlic, minced
2 large onions, minced
2 large tomatoes, crushed
1-inch piece ginger, minced
4 tbsp milk
4 bunches spinach, washed and chopped
2 tbsp butter
1/2 tsp cayenne pepper
1 tsp coriander powder
1/2 tsp turmeric
2 large cardamom pods
2 cloves
7 tbsp vegetable oil
1 tsp garam masala
1/2 tsp salt
Method to make this recipe : chicken sag :
Fry the chicken lightly in 4 tablespoon of oil for 3-4 minutes until lightly browned and set aside.
Put the spinach into a deep pan; add 1/4 cup water. Bring to boil and remove from heat. When cool, grind in blender and set aside.
Heat the remaining oil and add ginger, garlic and onions; sauté until lightly brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom.
Sprinkle with one tablespoon water. Cook for 10 minutes over low heat. Add chicken and milk. Simmer until the chicken is tender.
Add spinach and garam masala. Cook until spinach starts sticking to pan. Remove from heat. Add butter to chicken saag and cover until ready to serve.
TANDOORI MURGHI RECIPE
Ingredients of this recipe:
4 skinned Chicken Quarters
2 tblsp Lemon Juice (Nimbu Ka Raas)
1 Garlic Clove (Lasun)
1 inch piece peeled and coarsely chopped Fresh Ginger (Adrak)
1 Green chilli (Hari mirch)
1 tblsp Water
4 tblsp Natural Yogurt (Dahi)
1 tsp Grouna Cumin (Jeera)
1 tsp Garam masala
1 tsp Paprika
1 tsp Salt (Namak)
A few drop of Yellow Food Colouring
2 tblsp melted Ghee
For garnishing:
Lemon Wedges
Onion (Pyaj) rings
Method to make this recipe : tandoori murghi top:
Make 3-4 cuts in each chicken quarter using a knife.
Put the chicken in an ovenproof dish.
Combine lemon juice.
Rub it into the incisions.
Cover it.
Let it marinate for about 30 minutes.
Combine garlic, ginger and green chilli and water in a blender.
Grind to make a smooth paste like mixture.
Combine the paste to yogurt, ground cumin, garam masala, paprika, salt, food colouring and the melted ghee.
Mix all the ingredients well.
Spread them over marinated chicken pieces.
Coat the pieces with the yogurt marinade.
Cover it.
Let it marinate at room temperature for about 5 hours.
Turn once or twice maximum.
Place chicken in a oven at 325 F.
Let it roast for 1 hour.
Bast frequently and turn once.
The chicken should be tender and most of the marinade should be evaporated.
Then grill the chicken over hot charcoal.
Garnish it with lemon wedges and onion rings.
