1 cup maida
1/2 cup wheat flour
1 egg,
pinch of sugar
1 tbsp ghee
1 tsp salt
1/2 tsp baking powder
sieve together maida, flour , sugar, salt and baking powder
approx 1/2 cup milk to knead. knead till soft.
make round shpae. cut half in between. make a cone then press and flatten it.
Friday, January 27, 2012
MISSI ROTI
1 cup atta, 1/4 cup maida, 1 cup cooked moong or chana dal, 1/4 cup milk, 2 tbsp ghee, 4 tbsp of fresh corainder leaves finely chopped, 1 finely chopped onion and 2 green chillies, 1 tsp salt, 1 tsp chilli powder,1/4 tsp garam masala, 1/4 tsp ajwain.
Mix all above ing in the atta and knead it into a soft dough. Leave if for half an hour. make missi roti with ghee or tandoori style.
Mix all above ing in the atta and knead it into a soft dough. Leave if for half an hour. make missi roti with ghee or tandoori style.
CHICKEN HANDI BIRYANI
Pre fry -2 tbsp of kaju, 2 potatoes cut into cubes with 1/2 tsp of salt,1 onion sliced fried to brown colour for brishta.
Ingredients for marination : Step 1: 500 gm of chicken, 1 cup curds, 1 tbsp each of ginger and garlic paste, 1 tsp each of salt, and chilli powder, 1/2 tsp of haldi powder, 1 tsp crushed green chillies i.e approx 2 , Marinate the chicken in the above mixture for an hour.
Ingredient for biryani : Step 2: 1 1/2 cup of basmati rice. Wash and soak the rice for 1/2 an hour. then boil it with 1 tsp of salt. 1 tejpatta, elaichi, star aniseed and clove. While boiling add a tsp of lie juice, When rice almost done, dran them, add colour to 2 tbsp of rice.
Step 3: Ingredients: 2 crushed onions, puree of two tomatoes, 1 tsp each of ginger and garlic paste, 1/2 tsp haldi, 1 tsp of each salt and chilli powder and garam masala. 1 tbsp of biryani masala. Take two tbsp of oil in a pan. Add the crushed onions, ginger and garlic paste, Fry it for sometime. Add the tomato puree. Put the masalas in it. then add the marinated chicken pieces. Cook for some time, Add the potatoes and simmer till chicken id done. Gravy should be of flowing consistency.
Method for Biryani
Ingredients: 1/2 cup milk, little saffron, 1tbsp of butter, 1tbsp of chat masala, juice of fresh lime, pre fried cashews and brishta, fresh corrainder and mint leaves finely chopped.
SHEPHERD'S PIE
Ingredients : 250 minced meat and potatoes each, 1/2 cup boiled peas with salt and sugar, 1 cup macaroni boiled, 2 capsicum chopped finely, 2 medium sized onions crushed, 1 1/2 tsp salt, 1 tsp paprika powder, 1/2 tsp chilli powder, 1 tsp each of ginger and garlic paste, 2 tbsp worcestershire sauce, 2 tbsp tomato ketchup, 4tbsp oil, 50 gms butter, 5-6 tbsp milk.
Method: In a pan heat oil. Lightly fry onion, then add the minced meat, fry to golden brown. Cook under pressure if mutton or keema. Add boiled peas, chilli powder, paprika powder. Cook for 5 minutes. Add in tomato ketchup, worcestershire sauce, macaroni and capsicum . Put the mixture in a oven proof dish.
Peel and cut potatoes into small pieces. Cook them in salted water under pressure, for 10 minutes. Dran the water and mash the potatoes. Mix in butter, milk and beat the potatoes till light and fluffy. Either spread or put it in a nozzle and bake at 180 c for 20 minutes.
Method: In a pan heat oil. Lightly fry onion, then add the minced meat, fry to golden brown. Cook under pressure if mutton or keema. Add boiled peas, chilli powder, paprika powder. Cook for 5 minutes. Add in tomato ketchup, worcestershire sauce, macaroni and capsicum . Put the mixture in a oven proof dish.
Peel and cut potatoes into small pieces. Cook them in salted water under pressure, for 10 minutes. Dran the water and mash the potatoes. Mix in butter, milk and beat the potatoes till light and fluffy. Either spread or put it in a nozzle and bake at 180 c for 20 minutes.
ROAST HUNAN CHICKEN
300 gms of boneless chicken thinly sliced or cut into flat pieces, 1 tsp of ginger garlic paste, 1 tsp salt, 1/2 tsp paprika powder, a pinch of sugar, 1tbsp of each soya sauce, chilli sauce, vinegar and cornflour (add cornflour after 5 min but do not mix it now)
Method: Marinate the chicken in the above mixture for 1 hr. Heat a pan. Add half a tsp of oil and roast the chicken in it lightly or shallow fry.
Ing for gravy A: 2 tbsp of oil, 6 dry chillies, 1 onion cubed, 1 tbsp crushed ginger and garlic, 1 tomato (if wanted)
B: 1 cup water, 1 tbsp soya sauce, 1 tbsp chilli sauce, Vinegar and cornflour each . 1/2 tsp salt, paprika and aginimotto
Method: Heat oil. Fry onions, ginger and garlic. Add part B. Mix together. Cook till sauce thickens. mix in fried chicken . Stir fry and serve.
Method: Marinate the chicken in the above mixture for 1 hr. Heat a pan. Add half a tsp of oil and roast the chicken in it lightly or shallow fry.
Ing for gravy A: 2 tbsp of oil, 6 dry chillies, 1 onion cubed, 1 tbsp crushed ginger and garlic, 1 tomato (if wanted)
B: 1 cup water, 1 tbsp soya sauce, 1 tbsp chilli sauce, Vinegar and cornflour each . 1/2 tsp salt, paprika and aginimotto
Method: Heat oil. Fry onions, ginger and garlic. Add part B. Mix together. Cook till sauce thickens. mix in fried chicken . Stir fry and serve.
NARGISI MURG
500 gms of cleaned chicken pieces
1 cup curds, 1tsp salt and chilli powder each, 2 tsp of garlic paste, 1 tsp of ginger paste, 1/2 tsp each of corriander powder and garan masala
Marination: Beat the curds. Add the masala. Marinate the chicken and leave for 2 hrs.
Green Paste:
1 bunch of palak leaves, 2 tnsp of methi leaves, 2 green chillies, 1 stalk of celery(optional), a pinch odf sugar. 1 crushed and fried onion and puree of two tomatoes, 1 tsp of salt and chili powder each and 1/2of haldi and a tbsp of butter , 3 tbsp of fresh cream flavoured with 2 green powdered cardamon.
Step 1: Blanch the methi and palak leaves in hot water. coo them separately with a pinch of salt and sugar.
step 2: Make puree with palak, methi, chillies, celery by adding a pinch of sugar.
Step 3: Heat butter. Fry the chicken pieces in butter. Add the marination and let in cook for 7- 10 minutes. Put the fried onion. Add the salt, chilli powder and haldi. Add to it tomato puree. Fry for some time. Add the green paste. Fry it for some time again. Let it simmer on slow gas for 5 mins. At the time of serving add the cream.
1 cup curds, 1tsp salt and chilli powder each, 2 tsp of garlic paste, 1 tsp of ginger paste, 1/2 tsp each of corriander powder and garan masala
Marination: Beat the curds. Add the masala. Marinate the chicken and leave for 2 hrs.
Green Paste:
1 bunch of palak leaves, 2 tnsp of methi leaves, 2 green chillies, 1 stalk of celery(optional), a pinch odf sugar. 1 crushed and fried onion and puree of two tomatoes, 1 tsp of salt and chili powder each and 1/2of haldi and a tbsp of butter , 3 tbsp of fresh cream flavoured with 2 green powdered cardamon.
Step 1: Blanch the methi and palak leaves in hot water. coo them separately with a pinch of salt and sugar.
step 2: Make puree with palak, methi, chillies, celery by adding a pinch of sugar.
Step 3: Heat butter. Fry the chicken pieces in butter. Add the marination and let in cook for 7- 10 minutes. Put the fried onion. Add the salt, chilli powder and haldi. Add to it tomato puree. Fry for some time. Add the green paste. Fry it for some time again. Let it simmer on slow gas for 5 mins. At the time of serving add the cream.
RASHIDA CHICKEN
500 gms of cleaned chicken pieces. Shallow fry them in 1 tbsp of butter for 2-3 minutes
Masala mixture:
3 tomato puree
1 1/2 tsp salt, garlic, chilli powder each
1/4 tsp haldi powder
1 tsp each dhania powder, ginger paste
4 green chillies
Masala mixture 2:
1 cup curds, 2 tbsp kasuri methi, 2 tbsp almond powder, 1/2 tp kesar, 1 tsp garam masala, 1/2 tsp tandoori color
Tempering: 4 tbsp oil, 4 dry red chillies, 1 tp kalonji and jeera seeds, 1 onin crushed.
Method:
Heat oil. Fry chillies, kalonji and jeera (i.e .tempering part). Add crushed onion. Add masala 1 . Fry till oil separates. Add chicken fry fr two minutes. Add masala 2. Let oil separate. Add little water if needed. Cook till chicken is tender.
Masala mixture:
3 tomato puree
1 1/2 tsp salt, garlic, chilli powder each
1/4 tsp haldi powder
1 tsp each dhania powder, ginger paste
4 green chillies
Masala mixture 2:
1 cup curds, 2 tbsp kasuri methi, 2 tbsp almond powder, 1/2 tp kesar, 1 tsp garam masala, 1/2 tsp tandoori color
Tempering: 4 tbsp oil, 4 dry red chillies, 1 tp kalonji and jeera seeds, 1 onin crushed.
Method:
Heat oil. Fry chillies, kalonji and jeera (i.e .tempering part). Add crushed onion. Add masala 1 . Fry till oil separates. Add chicken fry fr two minutes. Add masala 2. Let oil separate. Add little water if needed. Cook till chicken is tender.
SHAHI CHICKEN
Ingredients:
4 chicken fillets (brests piece)
1 cup curds
1 tbsp garlic paste
1 tsp salt
1 tsp chilli powder
1/2 tsp garam masala
1 tsp ginger paste
1/2 tsp paprika
1.4 tsp tandoori colour
Method:
Beat the curds. Mix all the masalas. Marinate the chicken in the above mixture for two hours. Then cook it in his own marination for 7- 10 minutes. Burn on the flame. Shred the grilled chicken and keep aside.
Gravy:
A: 50 (2 tbsp) of butter, 3 tbsp of cashew nut powder ,4 green chilly
B: Puree of 6 tomatoes, 2 tbsp of tomato ketchup, 1 tsp chili sauce
C: 2 tbsp of kasuri methi, 1/2 tsp salt, 1 tsp chilli powder, 1/2 tsp paprika, 1/2 tsp dhania powder and tandoori color
D: 100 gms of fresh cream
Method: Heat butter. Fry cashew powder and gree chillies until colour is golden like marie biscuits. Add part B. cook for 5 minutes. Add part C. Mix in shreeded chicken along with masala in it. Cook for further 5 minutes. Add cream and simmer in it for 2 minutes and serve hot.
4 chicken fillets (brests piece)
1 cup curds
1 tbsp garlic paste
1 tsp salt
1 tsp chilli powder
1/2 tsp garam masala
1 tsp ginger paste
1/2 tsp paprika
1.4 tsp tandoori colour
Method:
Beat the curds. Mix all the masalas. Marinate the chicken in the above mixture for two hours. Then cook it in his own marination for 7- 10 minutes. Burn on the flame. Shred the grilled chicken and keep aside.
Gravy:
A: 50 (2 tbsp) of butter, 3 tbsp of cashew nut powder ,4 green chilly
B: Puree of 6 tomatoes, 2 tbsp of tomato ketchup, 1 tsp chili sauce
C: 2 tbsp of kasuri methi, 1/2 tsp salt, 1 tsp chilli powder, 1/2 tsp paprika, 1/2 tsp dhania powder and tandoori color
D: 100 gms of fresh cream
Method: Heat butter. Fry cashew powder and gree chillies until colour is golden like marie biscuits. Add part B. cook for 5 minutes. Add part C. Mix in shreeded chicken along with masala in it. Cook for further 5 minutes. Add cream and simmer in it for 2 minutes and serve hot.
LEHSUNI DHANIA PANEER
Ingredients
| • | Cottage cheese (paneer) | 400 grams |
| • | Green chillies | 2-3 |
| • | Garlic | 12 cloves |
| • | Fresh coriander leaves | 3/4 cup |
| • | Oil | 3 tablespoons |
| • | Onions,chopped | 3 medium |
| • | Ginger-garlic paste | 2-3 teaspoons |
| • | Turmeric powder | 1/4 teaspoon |
| • | Coriander powder | 1 teaspoon |
| • | Cumin powder | 1/2 teaspoon |
| • | Red chilli powder | 1 teaspoon |
| • | Salt | to taste |
| • | Yogurt | 1 cup |
| • | Garam masala powder | 1/2 teaspoon |
| • | Lemon | 1 |
| • | Cream | 1/2 cup |
Method
Chop green chillies, garlic, ½ cup coriander leaves in a chopper. Cut paneer into 1 inch cubes and then halve them into triangles. Heat oil in a non-stick pan. Add onions and sauté for 2 minutes or till lightly browned. Add ginger-garlic paste and mix. Add turmeric powder, coriander powder, cumin powder and red chilli powder and mix well. Add chopped ginger-garlic-coriander leaves and ¼ cup water and mix well. Add salt and yogurt and mix. When the mixture comes to a boil, add paneer pieces and mix gently. Add garam masala powder, juice of a lemon and mix lightly. Add cream and switch off the heat. Chop the remaining coriander leaves and garnish the dish with it. Serve hot.
Chop green chillies, garlic, ½ cup coriander leaves in a chopper. Cut paneer into 1 inch cubes and then halve them into triangles. Heat oil in a non-stick pan. Add onions and sauté for 2 minutes or till lightly browned. Add ginger-garlic paste and mix. Add turmeric powder, coriander powder, cumin powder and red chilli powder and mix well. Add chopped ginger-garlic-coriander leaves and ¼ cup water and mix well. Add salt and yogurt and mix. When the mixture comes to a boil, add paneer pieces and mix gently. Add garam masala powder, juice of a lemon and mix lightly. Add cream and switch off the heat. Chop the remaining coriander leaves and garnish the dish with it. Serve hot.
CHANE KE CHOPS
Chickpeas (kabuli chana),soaked | 350 grams | |
| • | Salt | to taste |
| • | Tea leaves | 1 teaspoon |
| • | Coriander seeds | 2 teaspoons |
| • | Fennel seeds (saunf) | 1 1/2 teaspoons |
| • | Dried red chillies | 2-3 |
| • | Onion | 1 medium |
| • | Ginger,roughly chopped | 1 inch piece |
| • | Cottage cheese (paneer) | 100 grams |
| • | Oil | for shallow frying |
Method
Boil the kabuli chana with salt and tea leaves tied in a potli till completely soft. Drain and reserve the cooking stock. Heat a non stick pan, add coriander seeds, fennel seeds and red chillies and roast till fragrant. Roughly chop onion and add to the pan. Add ginger and roast for 2 minutes. Set aside to cool. Mash the paneer in a bowl, add a little salt and shape into small balls. Transfer the roasted spices into a mixer jar and grind with a little of the reserved cooking stock. Add the kabuli chana and grind, without adding any more water, till the chanas are well mashed. Transfer into a bowl. Heat a little oil on a non stick tawa. Grease your palms, take a portion of the chana mixture and spread it. Place a paneer ball in the centre and enclose it completely. Flatten slightly and place on the tawa. Make other chops in a similar manner and place on the tawa. Turn once and cook till both sides are cooked evenly. Take care not to turn them more than once. This way they will remain soft and will be melt-in-the-mouth. Serve hot.
Boil the kabuli chana with salt and tea leaves tied in a potli till completely soft. Drain and reserve the cooking stock. Heat a non stick pan, add coriander seeds, fennel seeds and red chillies and roast till fragrant. Roughly chop onion and add to the pan. Add ginger and roast for 2 minutes. Set aside to cool. Mash the paneer in a bowl, add a little salt and shape into small balls. Transfer the roasted spices into a mixer jar and grind with a little of the reserved cooking stock. Add the kabuli chana and grind, without adding any more water, till the chanas are well mashed. Transfer into a bowl. Heat a little oil on a non stick tawa. Grease your palms, take a portion of the chana mixture and spread it. Place a paneer ball in the centre and enclose it completely. Flatten slightly and place on the tawa. Make other chops in a similar manner and place on the tawa. Turn once and cook till both sides are cooked evenly. Take care not to turn them more than once. This way they will remain soft and will be melt-in-the-mouth. Serve hot.
MATAR MUSHROOM (S.K.)
Ingredients
| • | Green peas,soaked | 1 cup |
| • | Mushroom,halved and blanched | 400 gram |
| • | Onion | 1 medium |
| • | Oil | 2 tablespoons |
| • | Cinnamon | 2 inch piece |
| • | Green cardamoms | 3 |
| • | Tomato | 1 medium |
| • | Cumin seeds | 1 teaspoon |
| • | Spring onion,chopped | 1/4 cup |
| • | Green chilli | 2 |
| • | Ginger paste | 1 teaspoon |
| • | Garlic paste | 2 teaspoon |
| • | Tomato puree | 1/4 cup |
| • | Turmeric powder | 1/2 teaspoon |
| • | Coriander powder | 2 teaspoons |
| • | Cumin powder | 1 teaspoon |
| • | Salt | to taste |
| • | Red chilli powder | 1 1/2 teaspoons |
| • | Cashewnut paste | 1/4 cup |
| • | Fresh coriander leaves,chopped | 1/4 cup |
| • | Kasoori methi ,crushed | 1 1/2 teaspoons |
| • | Garam masala powder | 1 1/2 teaspoons |
| • | Spring onion green,chopped | 2-3 stalk |
Method
Chop onion. Heat oil in a non stick pan, add cinnamon and green cardamoms and sauté for ½ minute. Chop tomato. Add cumin seeds to the pan and when they change colour, add onion and stir. Add spring onions and sauté for 1 minute. Chop green chillies and add along with ginger paste and garlic paste and mix well. Add tomato and stir. Add tomato puree and stir. Add turmeric powder, coriander powder and cumin powder and mix well. Add mushrooms and mix. Drain green peas and add and mix. Add salt, red chilli powder, cashewnut paste and ½ cup water and mix. Cover and cook for 2-3 minutes. Chop coriander leaves and add. Add kasoori methi and garam masala powder and mix well. Garnish with spring onion greens and serve hot with roti or parantha.
Chop onion. Heat oil in a non stick pan, add cinnamon and green cardamoms and sauté for ½ minute. Chop tomato. Add cumin seeds to the pan and when they change colour, add onion and stir. Add spring onions and sauté for 1 minute. Chop green chillies and add along with ginger paste and garlic paste and mix well. Add tomato and stir. Add tomato puree and stir. Add turmeric powder, coriander powder and cumin powder and mix well. Add mushrooms and mix. Drain green peas and add and mix. Add salt, red chilli powder, cashewnut paste and ½ cup water and mix. Cover and cook for 2-3 minutes. Chop coriander leaves and add. Add kasoori methi and garam masala powder and mix well. Garnish with spring onion greens and serve hot with roti or parantha.
MACCHI MAGIC (S.K.)
Ingredients
| • | King fish (surmai),thickly sliced | 300 grams |
| • | Salt | to taste |
| • | Black peppercorns | 3 |
| • | Potato,boiled, peeled and mashed | 1 medium |
| • | Eggs | 2 |
| • | Garlic,finely chopped | 3 cloves |
| • | Ginger,finely chopped | 1/2 inch piece |
| • | Green chilli,finely chopped | 1 |
| • | Lemon juice | 1 tablespoon |
| • | Onion ,finely chopped | 1 medium |
| • | Fresh coriander leaves,chopped | 1 tablespoon |
| • | Bread crumbs | as required |
| • | Oil | to shallow fry |
Method
Cook the fish in one cup of water with salt and peppercorns in a non-stick shallow pan, till all the water has evaporated. Leave to cool and carefully remove the skin, bones and the peppercorns. Mash the fish with a fork. Mix the mashed fish with the potato, one egg, garlic, ginger, green chilli, lemon juice, onion, salt and fresh coriander. Divide the mixture into eight equal portions and shape into flat, round cutlets. Beat the remaining egg. Dip each cutlet in the beaten egg and roll in the breadcrumbs. Heat the oil in a non-stick frying pan on medium heat and shallow-fry the cutlets till golden brown on both sides. Drain on absorbent paper and serve hot.
Cook the fish in one cup of water with salt and peppercorns in a non-stick shallow pan, till all the water has evaporated. Leave to cool and carefully remove the skin, bones and the peppercorns. Mash the fish with a fork. Mix the mashed fish with the potato, one egg, garlic, ginger, green chilli, lemon juice, onion, salt and fresh coriander. Divide the mixture into eight equal portions and shape into flat, round cutlets. Beat the remaining egg. Dip each cutlet in the beaten egg and roll in the breadcrumbs. Heat the oil in a non-stick frying pan on medium heat and shallow-fry the cutlets till golden brown on both sides. Drain on absorbent paper and serve hot.
HEARTY BITES (S.K)
Ingredients
| • | Hard boiled eggs | 2 |
| • | Onion ,finely chopped | 1/2 medium |
| • | French beans,finely chopped | 5-6 |
| • | Carrot,grated | 1/2 medium |
| • | Spinach,blanched and chopped | 5-6 leaves |
| • | Cornflour/ corn starch | 1 tablespoon |
| • | Salt | to taste |
| • | Black pepper powder | 1/2 teaspoon |
| • | Mustard paste | 1/2 teaspoon |
| • | Tomato ketchup | 2 teaspoons |
| • | Fresh bread crumbs | 1 cup |
| • | Oil | to shallow fry |
Method
Grate the boiled eggs into a bowl. Add the onion, French beans, carrot, spinach, cornflour, salt, pepper powder, mustard paste and tomato ketchup. Add the breadcrumbs and mix well. Divide the mixture into eight equal portions and shape each portion into a heart shaped tikki. Heat oil in a non-stick pan and shallow fry the tikkis on medium heat till golden brown on both the sides. Drain on absorbent paper. Serve hot.
Grate the boiled eggs into a bowl. Add the onion, French beans, carrot, spinach, cornflour, salt, pepper powder, mustard paste and tomato ketchup. Add the breadcrumbs and mix well. Divide the mixture into eight equal portions and shape each portion into a heart shaped tikki. Heat oil in a non-stick pan and shallow fry the tikkis on medium heat till golden brown on both the sides. Drain on absorbent paper. Serve hot.
MEDU VADA
Ingredients
2 cups white urad dal (split black lentil without skin)
2 cups white urad dal (split black lentil without skin)
6 green chillies , finely chopped
1 tsp grated ginger (adrak)
10 to 12 curry leaves (kadi patta)
1/4 tsp asafoetida (hing) (optional)
2 tsp salt
oil for deep frying
Method
- Wash and soak the dal in enough water for 1 hour.
- Drain and blend in a mixer into a smooth batter.
- Transfer in a bow, add the green chillies, ginger and curry leaves and mix well.
- Heat oil in a kadhai, wet the palms and take some batter and flatten to a round shape.
- Make a hole at the center with your thumb and slowly slide into the hot oil.
- Repeat the same to make 30 more vadas.
- Deep fry till they turn crisp and light golden brown.
- Drain on an absorbent paper and serve hot with sambar and/or chutney.
CHILLI PANEER
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CABBAGE STIR FRY
Ingredients
- Cabbage (grated) – 1 small
- Onions (finely chopped) – 1 med
- Garlic Cloves (Crushed) – 4 cloves
- Green Chillies (slit) – 3 or 4
- Turmeric – A pinch
- Salt – As Required
- Oil – 2 tbsp
- Mustard Seeds – 1 tsp
- Curry Leaves – A sprig
Preparation Method
- Heat 2 tbsp oil in a non stick pan and splutter mustard seeds.
- Add onions, garlic, green chillies and curry leaves and saute till the onions are tender.
- Add a pinch of turmeric and stir for a minute.
- Add cabbage and salt to taste and mix well.
- Cover the pan and cook on low flame, stirring occasionally.
- After 8-10 mins, the cabbage will be almost cooked. Open the lid and stir fry on medium high flame for 3-4 minutes till all water has evaporated.
- Serve it along with rice.
Note
- Never add water while cooking cabbage. It will spoil the taste.
- It’s better to use a non-stick pan while making cabbage so that it doesn’t stick to the pan.
- Cabbage tastes best when made in Coconut Oil but you can use any cooking oil.
VEGETABLES IN HOT GARLIC SAUCE
4 tbsp Ching's secret red chilli sauce
1 tsp garlic chopped
100 gms cauliflower blanched
5-6 baby corn thickly sliced (par boiled)
10 french beans (par boiled)
1 capsicum diced
2 dried red chillies chopped
1 tbsp tomato ketchup
1 tbsp corn flour
4 tbsp oil
salt to taste
1 cup water
1 spring onion chopped for garnishing
heat oil in a wok or pan on high flame. Add red chillies and garlic and stir fry. add capsicum and stir fry for 1 minute. Add vegetables and stir fry for another minute. Add ching's red chilli sauce and water and cook for 2-3 minutes.thicken with 1 tbsp of cornflour mix with 2 tbsp of water. Garnish with spring onion.
1 tsp garlic chopped
100 gms cauliflower blanched
5-6 baby corn thickly sliced (par boiled)
10 french beans (par boiled)
1 capsicum diced
2 dried red chillies chopped
1 tbsp tomato ketchup
1 tbsp corn flour
4 tbsp oil
salt to taste
1 cup water
1 spring onion chopped for garnishing
heat oil in a wok or pan on high flame. Add red chillies and garlic and stir fry. add capsicum and stir fry for 1 minute. Add vegetables and stir fry for another minute. Add ching's red chilli sauce and water and cook for 2-3 minutes.thicken with 1 tbsp of cornflour mix with 2 tbsp of water. Garnish with spring onion.
CHICKEN MANCHURIAN
Ingredients:
1 lb of boneless skinless chicken thighs, cut into 1 inch pieces
1 inch piece of ginger, peeled and minced
4 large cloves of garlic, finely minced
1 medium onion, finely chopped
6 small green chilies, cut in half lengthwise
1 tsp chili powder
4 tbsp soy sauce (light or low sodium is fine)
2 tbsp tomato ketchup
2 tbsp cornstarch
1 cup of water
½ cup of oil (vegetable or canola)
salt and pepper to taste
cilantro leaves, finely chopped for garnish
toasted sesame seeds for garnish
Method:
Marinate the chicken pieces with salt, pepper and half of garlic and ginger. Mix well to combine and let sit in the refrigerator for at least 2 hours. This can be done using a plastic zip bag.
In a large skillet, add the oil and heat on medium. Prepare a slurry by combining the cornstarch and the water. Mix thoroughly to create a smooth batter. Pour the mixture over the marinated chicken and coat well. Fry the chicken pieces until golden brown and crispy on all sides. This can be done in batches so as not to overcrowd the pan. Drain well and set aside until needed.
There should be a light coating of oil left in the pan, remove any excess if needed. To the same pan add the chilies, onion and the remaining garlic and ginger. Stir fry this for 4-5 minutes until the onions start to brown. Add the chili powder, soy sauce and tomato ketchup. Reduce the heat to low and check the seasoning. Add the crispy chicken pieces; they will soften slightly as they absorb the sauce. If your sauce is too thick, add water if needed. Garnish with toasted sesame seeds and cilantro.
1 lb of boneless skinless chicken thighs, cut into 1 inch pieces
1 inch piece of ginger, peeled and minced
4 large cloves of garlic, finely minced
1 medium onion, finely chopped
6 small green chilies, cut in half lengthwise
1 tsp chili powder
4 tbsp soy sauce (light or low sodium is fine)
2 tbsp tomato ketchup
2 tbsp cornstarch
1 cup of water
½ cup of oil (vegetable or canola)
salt and pepper to taste
cilantro leaves, finely chopped for garnish
toasted sesame seeds for garnish
Method:
Marinate the chicken pieces with salt, pepper and half of garlic and ginger. Mix well to combine and let sit in the refrigerator for at least 2 hours. This can be done using a plastic zip bag.
In a large skillet, add the oil and heat on medium. Prepare a slurry by combining the cornstarch and the water. Mix thoroughly to create a smooth batter. Pour the mixture over the marinated chicken and coat well. Fry the chicken pieces until golden brown and crispy on all sides. This can be done in batches so as not to overcrowd the pan. Drain well and set aside until needed.
There should be a light coating of oil left in the pan, remove any excess if needed. To the same pan add the chilies, onion and the remaining garlic and ginger. Stir fry this for 4-5 minutes until the onions start to brown. Add the chili powder, soy sauce and tomato ketchup. Reduce the heat to low and check the seasoning. Add the crispy chicken pieces; they will soften slightly as they absorb the sauce. If your sauce is too thick, add water if needed. Garnish with toasted sesame seeds and cilantro.
REHU FISH CURRY
1 lb, cut into small pieces Grass Carp (Rehu) Fish
- 1/2 of a small one Onion
- 4 pods Garlic
- 1 inch Ginger
- 1 tsp Turmeric powder
- 1.5 tsp Red Chili Powder
- 4 sliced Green Chili
- 1/2 cut into small pc Tomato
- 5 tbsp Cooking Oil
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Seed Powder
- 1/2 cup Water
- 1 tbsp leaves for garnishing Cilantro
- 1/2 of a small one Onion
- 4 pods Garlic
- 1 inch Ginger
- 1 tsp Turmeric powder
- 1.5 tsp Red Chili Powder
- 4 sliced Green Chili
- 1/2 cut into small pc Tomato
- 5 tbsp Cooking Oil
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Seed Powder
- 1/2 cup Water
- 1 tbsp leaves for garnishing Cilantro
Instructions
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1. Mix the fish with 1/2 tsp turmeric powder and salt. Heat 3 tbsp oil in a frying pan. Fry the fish to golden brown. Set aside when done.
2. Make a paste of onion, ginger and garlic. Heat the rest of the oil. Add the paste, green chili, and all the spices, i.e. turmeric powder, red chili powder, coriander powder, cumin seed powder. For in medium heat for 5 min. 3. Add the chopped tomato and fry in medium heat till the oil leaves the side of the pan. 4. Add the fried fish, and fry for another 5 to 10 min. Add 1/2 cup water, salt to taste and bring to boil. Reduce heat and let it simmer for 10 min. 5. You can garnish it with coriander (cilantro) leaves. Serve hot with basmati rice. |
RAJASHTANI MIRCHI WADA
5 large green Chillis
For Stuffing:
4-5 boiled and mashed potatoes
1/2 cup green peas boiled
1 tbsp crushed cashewnuts
1 tbsp raisins
2 tsp oil
1 tsp green chili paste
2 tsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp chilli powder
1/2 tsp coriander powder
1 tsp garam masala
1 tsp amchur powder (dry Mango powder)
juice of 1/2 lemon
2 tbsp chopped coriander leaves
salt to taste
For Batter:
1 cup gram flour (besan)
1/2 tsp ajwaein
1/2 tsp turmeric powder
1 tsp chilli powder
salt to taste
1 tbsp finely chopped coriander leaves (optional)
oil for deep frying
PREPARATION
- Slit the green chillies, remove seeds and set aside.
- Heat oil in a pan, add ginger-garlic paste, chilli paste and fry for few seconds. Add the cashewnuts and fry for a minute. now put all the masalas, mix, then add mashed potatoes, raisins, peas and mix well.
- Add salt, amchur powder, lemon juice and mix till they blend in well. Cook for 2 minutes, remove from heat and add coriander leaves. let this stuffing cool for some time.
- To make the batter, mix all ingredients needed for batter. use enough water to make a thick batter. Adjust salt and chili to taste.
- Take the chillies and stuff the inside of it with the potato mixture. And then Take some more stuffing and coat the outside of the chillies with the potato mixture by firmly pressing.
- (coating outside of Chili with potatoes is little difficult. so if u cannot get it done then just stuff the inside of the chilies and then proceed with the batter)
- Stuff all the chillies prior to frying as this would take some time.
- Heat enough oil for deep-frying in a kadai. when olil is hot, dip the stuffed chillies inside the batter. make sure it is fully coated with batter, and then drop them gently into the oil. Deep fry till they turn golden in color.
- Serve hot with your favorite sauce.
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