Recipe for dry chilli chicken

Recipe for dry chilli chicken

(Diced boneless chicken cooked in black soya gravy)

Ingredients

Chicken boneless- 300 grams cut into small dice

Egg- 1 piece

Maida- 2 tablespoon

Corn flour- 2 tablespoon

White pepper powder-2 teaspoon

Ginger garlic paste-1 teaspoon

Garlic-2 tablespoon

Onion- 1 big diced

Capsicum- 1 diced

Green chilli- 1 tablespoon finely chopped

Spring onion leaves- 2 teaspoon

Black soya sauce- 3 tablespoon

Green chilli sauce- 2 tablespoon

Vinegar- 1 tablespoon

Salt- as per taste

Sugar – 1 teaspoon

Vegetable oil- for deep fry

Dry chilli Chicken

 Method

1.       Marinate chicken with egg, one tablespoon maida, one tablespoon corn flour, ginger garlic paste, one teaspoon white pepper powder, one tablespoon black soya sauce, one tablespoon green chilli sauce, salt and half teaspoon sugar.

2.       Heat oil in a pan and deep fry the chicken pieces.

3.       Keep the fried chicken on an absorbent paper.

4.       Heat two tablespoon oil in a wok.

5.       Put chopped garlic, onion, capsicum and fry on a smoking heat.

6.       Add fried chicken, chilli sauce, soya sauce, vinegar, salt, sugar and stir fry for a minute.

7.       Dissolve corn flour in two tablespoon of water and pour on the chicken.

8.       Garnish with spring onion.

9.       Serve hot as a starter.

Recipe for Shemoi payesh

Recipe for Shemoi payesh

(Vermicelli cooked in milk/ seviya kheer)

Ingredients

Milk- 500 litre

Roasted Shemoi (seviya/vermicelli) - 8 tablespoon

Sugar- 10 tablespoon

Ghee- 2 tablespoon

Recipe for Shemoi payesh

Kaju- 50 grams roughly chopped

Raisins- 25 grams roughly chopped

Green cardamom – 2 pieces

Green cardamom powder- half teaspoon

Bay leaf- 1 piece

Method

1.       Heat ghee in a pan. Fry the roasted Shemoi, raisins, and kaju till it turns brown in colour.

2.       Boil milk in a heavy bottom pan.

3.       Add sugar. Boil the milk till it reduce a little bit

4.       Put bay leaf and whole cardamom.

5.       Add fried Shemoi, kaju, and raisins to the milk.

6.       Boil till the Shemoi turns soft.

7.       Add cardamom powder to the payesh and mix well.

8.       Garnish with kaju.

9.       Serve hot or chilled.

Recipe for Chicken Lemon Coriander Soup

Chicken Lemon Coriander Soup

Recipe for Chicken Lemon Coriander Soup

Ingredients

Chicken- 5 tablespoon boiled cut into cubes.

Mushroom- 3 tablespoon cut into slices

Baby corn- 3 tablespoon cut into thin slices.

Fresh coriander- 5 tablespoon finely chopped

Garlic- 2 teaspoon

Chicken stock- 2 cups

Egg white- 1 egg

Lemon juice- 2 tablespoon

Lemon zest- 1 teaspoon

Salt- as per taste

Black pepper powder- 2 teaspoon

Corn flour- 2 tablespoon

Olive oil/vegetable oil- 1 tablespoon

Method

1.       Heat oil in a wok. Put garlic and sauté till the raw flavour goes.

2.       Put boiled chicken cubes, mushroom and baby corn. Sauté for a minute.

3.       Put chicken stock. Bring to a boil.

4.       Add salt and pepper. Beat the egg white and pour it in the soup by continuously stirring it.

5.       Take 3 tablespoon of chicken stock and mix corn flour into a thin paste.

6.       Add the corn flour in the soup and stir for a minute. Turn off the oven.

7.       Put lemon juice and zest in the soup.

8.       Garnish with coriander and serve hot.

Recipe for Chhanar Malai Kofta

Recipe for Chhanar Malai Kofta

(Cottage cheese cooked in tomato base gravy)

Ingredients

For the kofta

Chhana (cottage cheese) - 300gm

Potato- 2 pieces parboiled

Green chillies- 1 teaspoon

Coriander leaves- 1 tablespoon

Maida- 2 tablespoon

Coriander powder- 1 tablespoon

Cumin powder- 1 tablespoon

Red chilli powder- 1 tablespoon

Salt- as per taste

Sugar- 1 teaspoon

Vegetable oil- for frying

For filling

Cashew nut- 50 grams roughly chopped

Raisin- 30 grams roughly chopped

For gravy

Tomato- 3 big finely chopped

Ginger paste – 2 tablespoon

Cumin seed- 1 teaspoon

Bay leaf- 1 piece

Clove- 2 pieces

Green cardamom- 2 pieces

Cinnamon- 1 inch stick

Kashmiri red chilli powder- 1 tablespoon

Turmeric powder- 1 tablespoon

Garam masala powder- 1 tablespoon

Warm Water- 1 cup

Fresh cream- 3 tablespoon

Salt- as per taste

Sugar- 1 tablespoon

Coriander leaves- 1 tablespoon

Vegetable oil- 2 tablespoon

Method

Kofta

1.       Smash the potatoes and the chhana together into smooth dough.

2.       Put Maida, green chillies, coriander leaves, cumin powder, coriander powder, red chilli powder salt and sugar in the dough. Mix very well.

3.       In another bowl, mix the cashew nuts and raisins.

4.       From the dough, make small balls. Stuff each kofta with the cashew nuts and raisin filling.

5.       Heat oil in a wok. Fry the koftas deep brown on a medium flame.

Gravy

1.       Heat oil in a wok. Put bay leaf, clove, green cardamom, cinnamon and cumin seeds.

2.       Put tomatoes and ginger paste. Fry for a minute.

3.       Put Kashmiri red chilli powder, turmeric powder, salt and sugar. Cook till the oil separates.

4.       Put warm water. When the gravy is almost done put garam masala powder.

5.       Turn off the heat and put fresh cream in the gravy.

6.       Pour the gravy over the koftas.

7.       Garnish with fresh cream, coriander leaves and little dry fruits.

Chhanar Malai Kofta

.

8.       Serve hot. With paratha, roti, luchi and rice.