CHICKEN BHARTA

Ingredients

1 Whole Chicken cut into tiny pieces

1 finely chopped large Onion

1 chopped small Tomato

2 hard-boiled Eggs, thinly sliced

bunch of chopped Fresh Coriander

½ tsp. Garam Masala Powder

½ tsp. Red Chilli Powder

1 ½ tbsp. Coriander Powder

2 tbsp. Tandoori Masala

½ tsp. Fenugreek Seeds (roasted & coarsely ground)

½ tsp. Turmeric Powder

Salt to taste

1 tsp. Ginger Paste

2tsp. Vinegar

2 tsp. Cooking Oil

How to make Chicken Bharta

Mix salt and 1 tsp. of vinegar to the chicken, and set aside for 10-15 minutes.
In a pot, heat some water, add the chicken, 2 tsp. of vinegar, turmeric powder, red chilli powder, and coriander powder and boil for sometime until the chicken is tender. Let the steam cool off. Drain the excess water and preserve it as a stock.
In another pan, fry the ginger, onion, and tomato in oil for 5-10 minutes.
Add the boiled chicken, coriander powder, garam masala powder and tandoori masala and fry until the oil is released.
Add the preserved stock and stir and let it boil until it gets a gravy-like consistency.
Add the egg-yolk and mash it in. Boil some more until a thick curry is produced.
Garnish with Fenugreek powder and chopped coriander.
Decorate with egg whites slices.    

CHICKEN JAIPURI

Ingredients

• 500g chicken
• 75g ginger-garlic paste
  
• 50 ml milk cream
  
• 100g onions, chopped
  
• 1/2 tsp turmeric
  
• 1/2 tsp cumin seeds
  
• 1/2 tsp sounf (fennel seeds)
  
• 1 small bunch cilantro
  
• 1/2 tsp garam masala
  
• 1 tsp chili powder
  
• 75g tomatoes
  
• 75g oil
  
• Salt to taste

Masala Mix:

• Mix onions, ginger, garlic, cumin seeds, sounf, chili powder, turmeric and blend it to a thick paste. 

• Directions

  1. Clean the chicken, cut into small pieces and soak in half of the masala mix for 1/2 an hour.
     
  2. Heat oil in a pan, add garam masala, half of the remaining masala mix and fry until the oil floats on the top.
     
  3. Add chicken pieces, salt and cook until it is done by covering the pan with a lid.
     
  4. Then add chopped tomato and cook for another 5 minutes. Before serving, garnish with cilantro and milk cream

CHILLY MUSHROOM

Ingredients

Shiitake Mushrooms - 2 cups

Shallots/Spring onions - 1/2 cup chopped

Peppers/Capsicums - 1 red and 1 green

Ginger - 2 inch piece finely chopped

Garlic pods - 7-8 finely julienned

Soy sauce - 4 tbs

Vinegar - 1 tbs

Cornflour - 1/2 tsp

Salt and Black pepper powder - to taste

How to make Chilly Mushroom

Wash and cut the Mushrooms in to desired size. Keep aside.

Cut the peppers. Chop spring onions and ginger root and julienne garlic pods.

Heat 2 tbs olive oil in a sauce pan. Add shallots, peppers and fry until the sides of peppers turn slightly brown.

Add mushrooms and 1/4rth cup water. Cover and cook for 4-6 minutes.

Remove lid and continue cooking. Once the water evaporates, add ginger and garlic. Also add soy sauce, vinegar, salt and black pepper powder. Stir well.

Mix 1/2 tsp of corn flour in warm water and add it to the mushrooms. Mix well. Once the gravy begins to thicken, remove from stove. (to get a thicker consistency, continue cooking for another 1 minute)

Serve Hot with steamed rice 

BUTTER CHICKEN

For Marination 800 grams of chicken cut into pieces (preferably boneless) 1 tablespoon(s) slightly sour yoghurt (optional) 1 tablespoon(s) vinegar or lemon juice 1 teaspoon(s) each of coriander, cumin and red chilli powders 1 onion chopped and made into a paste (optional) 2 teaspoon(s) each of ginger, garlic pastes salt to taste a few drops of edible orange-red color (optional)

For the Gravy 4 large tomatoes chopped 4 tablespoons butter 1 tablespoon(s) fresh cream 1 teaspoon(s) each of coriander, cumin, red chilli and black pepper powders 2 teaspoon(s) each of finely chopped ginger and green chillies salt and sugar to taste melted butter, fresh cream and finely chopped coriander leaves for garnishing

Prick holes and make cuts in the chicken pieces. Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours, overnight if possible for best results.

1. Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. cover and cook for about 25 minute(s) or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
2. Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders. Fry for a few seconds. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates. Stir in the beaten cream and reduce the heat to low.
3. Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through. Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.

TIP:

• For a thicker and richer gravy cashewnut paste (soak cashewnuts in water for an hour or so and grind them) can be added while making the gravy in step 2... fry it along with the spice powders and then proceed as above. 

PANEER CAPSICUM

Ingredients:

Capsicum         1

Paneer               ½ cup (cut into cubes)

Onion                1

Tomato puree    2 tb spoon

Salt                    to taste

Pepper                ¼ tsp

Oil                       1tbsp

Method:

1.cut the capsicum into pieces removing the seeds.

2.slice the onion lengthwise.

3.heat oil in a pan.

4.add onion & sauté for sometimes.(till the onions become transparent .)

5.add the capsicums, salt and mix well.

6.cover it and cook on slow heat for 2 to 3 mins.

7.Add tomato puree & little sugar and cook well.

8.add the paneer cubes, pepper ,little water & let it simmer on low heat for sometime.

9.remove from fire.

MUSHROOM SHASLIK

Kumbh Shaslik
-------------

Fresh Button Mushroom 12 large
Onion (cut into 1.5 inch pieces) 1 medium
Tomatoes (seeded and cut into 1.5 inch pieces) 2 medium
Green Capsicums (cut into 1.5 inch pieces) 2 medium
Hung Yogurt 1/2 Cup

Red Chilli Powder 1/2 tbsp
Garam Masala Powder 1 tsp
Fenugreek Leaves (kasoori methi) 1 tsp
Ginger Paste 2 tsp
Garlis Paste 2 tsp
Salt to taste
Lemon Juice 2 tsp
Oil 4 tsp


1) Mix together hung yogurt, red chilli powder, garam masala powder,
kasoori methi, ginger paste, garlic paste, lemon juice and salt and
mix well. Cut the stems of the mushrooms and add to the yogurt mixture
along with onion, green capsicum and tomatoes. Add 2 teaspoons oil and
mix. Marinate for 1/2 hour.

2) String them onto skewers in the following order -
Onion, mushroom, green capsicum, tomato, repeat this once ending with
an onion piece

3) Place them on the barbecue and roast, basting with oil in between,

4) Serve hot.

CHILLI CHICKEN

Ingredients:Chicken – ½ kg, boneless, cut into 1-inch pieces
Onion – 2, medium size, finely sliced
Ginger – ½ inch size, finely chopped and crushed
Garlic – 2 beads, finely chopped and crushed
Tomato – 1, big size, fully ripe, pureed; or alternatively use 1 tablespoon of tomato sauce
Green chillies – 3, medium size, medium hot, finely chopped
Capsicum - 1, sliced length-wise
Red chilly powder – 1 teaspoon
Black pepper powder – ½ teaspoon
All purpose flour – 2 tablespoons
Soya sauce – 3 teaspoons
Vinegar – 2 teaspoons
Salt – ½ teaspoon
Oil – 1 tablespoon

Method: Mix well the flour, chilly powder, black pepper powder, soya sauce, vineger, tomato puree, ginger, garlic, and salt. Add the chicken pieces to this marinade and marinate it covered for 2-4 hours in a refrigerator. Heat oil in a fry pan and when the oil is very hot, add the onions and saute till slightly golden. Add the marinated chicken pieces and capsicum and saute on low heat for 30 to 35 minutes or until the chicken is tender taking care not to burn the chicken pieces by stirring continually. Sprinkle a litte hot water only whenever needed while cooking. Serve it hot garnished with onion rings, lemon wedges, tomato slices, and/or fresh green chillies as a main entrée or as appetising snacks. Enjoy!