Malai Murg

INGREDIENTS:-

Chicken - 1 Kg ( cleaned and cut into pieces )
Chopped onion - 1 big
Chopped tomato - 2
Green chillies - 2 slit
Ginger - a small piece
Garlic - 4 cloves
Poppy seeds - 2 teaspoon
Curds - 1 cup
Coconut milk - of one coconut
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1 teaspoon
Coriander powder - 2 teaspoon
Saffron - a pinch
Salt - as per taste
Oil - 2 tablespoon
Lime juice - 1 tablespoon

METHOD OF PREPARATION:-

• Gring ginger, garlic and poopy seeds by adding a little water to form a paste.
• Heat oil in a pressure pan add onion and green chillies and fry until onion turns brown in colour.
• Add chicken pieces, the ground paste, turmeric powder, red chilli powder, coriander powder and salt and stir well.
• Pour curds into a bowl and beat well.
• Add the curds little by little to the pan and stir continously.
• Add chopped tomatoes, coconut milk and saffron. Mix well.
• Close the lid of the pan and cook till 2 whistles. ( the chicken should become tender)
• Remove from flame and squeeze juice of one lime.
• Check for salt and serve with rotis or rice.

Ginger Chicken

INGREDIENTS:-

Boneless chicken - 1/2 kg
Red chilli powder - 1 tablespoon
Turmeric - a pinch
Salt - as per taste
Ginger-garlic paste - 2 tablespoon each
Red colour - a pinch
Tomato sauce - 1 tablespoon
Soya sauce - 1 tablespoon
Vinegar - 2 tablespoon
Cloves - 2 to 3
Cinnamom - 2
Cardamom - 2Coriander leaves - a bunch
Oil - for deep frying
Onion - 2 big
Garlic - 6 cloves
Ginger - a big piece


METHOD OF PREPARATION:-

• Wash and cut the chicken into small cubes.
• Marinate it with red chilli powder, turmeric powder, salt and ginger-garlic paste for 1/2 an hour.
• Deep fry in oil after marination.
• Grind together ginger, garlic and onions to a paste and keep aside.
• Heat oil in a kadai and put the ground paste, cloves, cinnamon and cardamom and fry well.
• In a pan add 1/2 tablsespoon oil , tomato sauce, soya sauce, red chilli powder, salt, vinegar and colour one by one and mix well.
• In the kadai when the raw smell goes, add the above prepared mixture and fry till oil floats.
• Add the fried chicken pieces and mix well.
• Put the chopped coriander leaves and remove from the flame.

Vegetable cutlet

INGREDIENTS:-

Boiled vegetables - 1 cup (beans,carrot,green peas,potato,beetroot and cauliflower)
Chopped onions - 1/2 cup
Coriander leaves - 1 bunch
Green chillies - 3 to 4
Garlic flakes - 5 to 6
Fennel seeds - 1 teaspoon
Maida - 2 tablespoon
Bread crumbs - for coating
Cooking oil - 2 tablespoon
Salt - as per taste

METHOD OF PREPARATION:-

• Smash the boiled vegetables well and keep aside. There should not be any water content.
• Grind green chillies, coriander leaves, fennel seeds and garlic flakes in a mixer and keep aside.(do not add water)
• In a kadai, heat oil and fry the chopped onions till they turn brown.
• Add salt and mix well.
• Add the grounded mixture and mix well.
• Let it boil until all the moisture is absorbed.
• Add maida and mix properly.
• Remove from the flame and allow it to cool.
• Make small round balls with the mixture and give it the required shape using moulds.
• Pour breads crumbs in a paper or a plate and roll the cutlets over it until both sides are properly coated with bread.
• Heat a frying pan and shallow fry the cutlets well until both sides become brown in colour. Put little oil on the sides.
• Serve hot with mint chutney and tomato ketchup or sweet tamarind chutney.

Bread Channa

INGREDIENTS:-
Bread slices - 3 to 4
Boiled potato - 1
Boiled chik peas - 1 cup
Red chilli powder - 1 teaspoon
Dhania powder - 1 teaspoon
Cumin ppowder - 1 teaspoon
Amchur powder - 1 teaspoon
Ginger-garlic paste - 1 tablespoon
Chaat masala powder - 1 teaspoon
Chana masala powder - 1 tablse spoon
Chopped onions - 1 cup
Chopped coriander leaves
Tamarind chutney - 2 tablespoon
Curds - 1 tablespoon

Green chutney - 1/2 tablespoon

Shev - 1 cup

Salt - as per taste

METHOD OF PREPARATION:-

• Boil potatoes and mash them properly.
• Boil chik peas and keep aside.
• In a kadai, heat oil and add 1/4th  of the chopped onions and fry till golden brown.
• Add ginger-garlic paste and stir fry.
• Add mashed potatoes and boiled chik peas and mix properly.
• Add all the above mentioned masal powders except chat masala powder.
• Add water and bring it to a consistency.
• In a plate, place 1 bread slice and add the above prepared chana masala mixture over it. Let it cover the bread slice properly.
• To this add tamarind chutney and green chutney.
• Pour thick curds mixed with sugar over this.
• Put chopped onions on top of this
• Sprinkle chopped coriander leaves and chaat msala powder.
• Put the shev on top of this.
• Bread chana is now ready to serve.

TAMARIND CHUTNEY:-

• Make pulp of tamarind by adding little water.
• To this add jaggery pieces and dissole well.
• Bring it to a boil to make the mixture thick.

GREEN CHUTNEY:-

• Grind together 2-3 green chillies, coriander leaves, few fennel seeds and a bunch of mint leaves.

Chicken Sukka

INGREDIENTS:-

Ghee - 6 tablespoon
Chopped onions - 4 big
Ginger-garlic paste - 2 tablespoon
Chicken sukka masala powder - 80 gms
Dressed chicken - 1 1/2 kg
Tomato - 4 (chopped)
Grated coconut - 1
Coriander leaves - 20 gms (chopped)
Lime - 1

METHOD OF PREPARATION:-
For chicken dry-

• Heat ghee in a vessel, fry chopped onions till it becomes golden brown.
• Add ginger-garlic paste.
• Add sukka masala powder
• Stir well at low flame for a while and add chopped tomatoes.
• Stir till tomatoes are cooked.
• Add chicken pieces.
• Cook till chicken becomes tender and then add grated coconut
• Give one boil without closing the lid of the vessel.
• Add juice of one lime and chopped coriander leaves.
• Stir well and remove from heat.

For chicken gravy-

• Prepare as above but instead of grated coconut add milk of one coconut or one litre dairy milk.
• Give one boil and remove from heat.

Chicken Chilli

INGREDIENTS:-

Chicken - 1 1/2 Kg
Chilli chicken masala powder - 100 gms
Ginger-garlic paste - 1 tablespoon
Raw eggs - 2
Oil - to deep fry chicken
Chopped Onions - 6 ( chopped length wise)
Garlic - 2 big(60 flakes)
Ginger - 20 gms(finely chopped)
Green chilli - 4 (cut length wise)
Capsicum - 2 (chopped length wise)
Tomatoes - 4 (chopped into quarters)
Ghee - 10 gms
Chilli powder - 1 tablespoon
Curds -  2 tablespoon
Soya sauce - 1 tablespoon
Chilli sauce - 1 tablespoon
Lime - 1
Salt - as per taste
Coriander leaves - 20 gms (chopped)


METHOD OF PREPARATION:-

• Clean the chicken and cut into small pieces. Squeeze out the water content completely.
• In a bowl, add chilli chicken masala powder , 2 raw eggs and ginger-garlic paste and mix properly. Do not add water.
• Put the chicken pieces into this bowl and apply the paste to coat all the pieces properly.
• Marinate for 30 minutes.
• Then deep fry in oil and keep aside.
• Now heat ghee in a vessel and fry chopped onions and garlic till golden brown. Fry for 2 minutes.
• Add chopped green chillies, tomato, capsicum, ginger and red chilli powder and mix well.
• Add salt, curds, soya sauce and chilli sauce and stir well.
• Add fried chicken pieces and mix well.
• Squeeze juice of lime and add chopped coriander leaves.
• Remove from flame and serve hot.