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.