Chicken Tikka Masala Recipe

Ingredients

2 tbsp gram flour

3 tbsp lemon juice

5 tbsp oil

¼ cup plain yogurt

salt to taste

½ tsp chilli powder

2 tsp cilantro (coriander leaves) paste

½ tsp cumin powder

1.5 tbsp garlic paste

1.5 tbsp ginger paste

1 tsp cardamom powder

1/3 tsp turmeric

1.5 Ibs boneless chicken

 Method

• Cut chicken into 1-inch cube pieces.
• Mix all spices with yogurt and beat well.

• Marinate chicken in the mixture for at least 4 hours. 
• Skewer the chicken with at least half inch apart. 

Cooking in Oven:

• Preheat the oven to 350 degrees F.
• Roast for about 15 minutes or until done, basting once with oil.
• Keep a tray underneath to collect the drippings. 
• Grill for 8-10 minutes or until done, basting once with oil. 
• Serve hot by itself or with meal

Yummy Chicken Kabab

Ingredients

 2 pounds skinless and boneless chicken breasts cut into cubes

½ tsp sugar

2 number sweet green peppers, seeded and cut into squares

1 number garlic clove minced

2 number Juice of lemons

2 number onions cut into sections for the kebab skewers

12 numbered cherry tomatoes

1 and ½ tsp dried rigani (Greek oregano)

Freshly ground black pepper to taste

 ½ cup Romeu extra virgin olive oil

Salt to taste

Method

• To make the marinade, combine the minced garlic, lemon juice, rigani and sugar in a bowl.
• Whisk together the ingredients while slowly pouring the olive oil in a thin stream into the bowl.
• Season to taste with salt and pepper.
• In a separate bowl, combine the chicken cubes and enough of the marinade to completely coat the chicken. Cover and refrigerate for at least six hours.
• Reserve the remaining marinade to baste the vegetables and chicken on the grill.
• Prepare the barbecue grill.
• Soak long wooden skewers in water for about 20 minutes.
• Remove the chicken from the refrigerator and allow it to return to room temperature.
• Alternately thread the chicken cubes, peppers, onions and tomatoes on the skewers. Brush the grill rack with olive oil before placing the kebabs on the grill.
• Cook the kebabs basting and turning frequently until done.
• Garnish with lemon slices.
• Serve immediately.

Hot And Sour Vegetable Soup

 Ingredients

Pinch of ajinamoto salt

1 cup All vegetables

1 tsp sesame seed oil

3 cup stock

Pinch sugar

Method

• Take vegetable stock add chilli sauce as required, pepper, sugar, all vegetables, ajinamoto boil this once it comes to boil add sesame oil, then mix corn flour in water and mix to this, bring this to boil again as thicker you want.
• Take a serving bowl and add spring onions and soup into it.

Tasty Chicken lollipop Recipe

Ingredients

 5 number chicken wings drenched

1 tbsp Chilli garlic sauce, Crushed

1 Egg-beaten

1 tsp ginger/garlic,

Curry leaves

¼ ibs Ground Chicken/Paneer

Oil to fry

1 pinch Ajinomoto (Optional)

2 tbsp Breadcrumbs to coat

Salt to taste

Seasonings-Salt, herbs, chilli

soy sauce

Method

• Prepare the chicken wings by turning inside out.
• Each wing can be made into 2 lollipops.
• One portion closer to the shoulder (Meatier portion) and another portion away from the shoulder (Remove the second small bone).
• This is the less meaty portion and can be stuffed so the presentation looks nice Prepare stuffing-Season chicken mince with paneer mixed in, salt, chilli powder, herbs, green chilli and stuff the smaller lollipops with this mixture.
• Now we can season the prepared lollipops with few dashes, soy sauce, chilli/garlic paste, ginger/garlic paste and marinate for some time.
• Prepare batter-Mix in chilli powder, chilli/garlic sauce, salt, corn flour to the beaten egg.
• Heat oil to medium heat(the lollipops need to cook completely inside hence, oil should not be too hot or else outside will brown too quickly leaving the insides uncooked).
• Roll the lollipops in the batter and breadcrumbs, drop gently into the oil and fry to a golden brown-not dark brown.
• The Lollipops can also be made without batter/breadcrumbs-Just fry them till golden brown.
• These lollipops can be served with a quick sauce made as below Sauté in some oil-cumin and crushed ginger/garlic until fragrant.
• Add curry leaves, soy sauce, green chillies chopped, coriander leaves chopped and Ajinomoto.
• Toss in the fried lollipops and serve immediately.

Chicken samosa Recipe

Ingredients

4 tsp Water

2 cup All-Purpose Flour (Maida)

2 cup Boneless Chicken (cubed)

2 tbsp Clarified Butter (Ghee) or Cooking Oil

¼ tsp Cooking Oil

1 tsp Cumin Seeds  

1 tsp Garlic Paste

1 tsp Ginger Paste

1 large Onion

Salt to taste

3 tsp Garam Masala Powder

8 tsp Olive Oil

2 number Potatoes

1 tsp Red Chilli Powder  

1 tsp Turmeric Powder

Method

• Knead the pastry dough again with hands and divide it into eight balls. Keep all balls covered while you work on one at a time. Roll each ball out into a 7 inch (18 cm) round. Cut it in half with a knife.
• Pick up one half and form a cone out of it, making a ¼ inch wide (5 mm), and overlapping seam. Glue the seam together with a little water. Fill the cone with about 2 ½ tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about ¼ inch (5 mm) wide.
• Press the top seam down with the prongs of a fork or flute it with your fingers. Repeat this process for each remaining balls.
• Heat about 1 ½ to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan. When the oil is hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp.
• Put each fried samosa on a paper towel to absorb any access oil.

Meal Maker Manchuria

Ingredients

Few number meal maker (soya chunks)

oil to fry

1 number onions

Salt to taste

3 tbsp soya sauce

1 tbsp sugar

2 tbsp tomato sauce

1 pinch ajinomotto

5-6 tbsp corn flour

Few number garlic

Small piece ginger

Few number green chillis

2-3 tbsp maida

Method

• First put the soya chunks in hot water...after 10 mins remove them and squeeze all the water.
• In a small bowl put 2 tbsp maida, 2 tbsp corn flour, ginger garlic cut into small pieces, green chilli small pieces, soya sauce 1 tbsp, salt and water and mix the batter like pakodi batter.
• Now add soya chunks into the batter and mix well until all the chunks gets coated well.
• Heat the oil and put the chunks in the oil and deep fry them.
• Now in another pan put 2 spoons oil add ginger garlic pieces, chilli pieces, onions (sliced).
• After onions are fried add tomato sauce, soya sauce and salt to taste. now add the fried soya chunks and sauté them .
• Now add sugar and mix well..
• Now mix corn flour in the water and pour it in the pan... put the lid and let it cook for 2 mins.
• Remove the Manchurian from the pan.
• Garnish with finely chopped spring onions or coriander or chopped green chilies.
• Serve hot with fried rice or as a snack.

Chicken Dragon Recipe (Indo-Chinese)

Ingredients

1 pinch ajinomoto

1 tsp black pepper powder

250 grams Boneless skinless chicken pieces

1 tbsp corn flour
1 number egg
2 tbsp chopped coriander leaves

1 tbsp chopped onions

2 tbsp finely chopped ginger & garlic

1 number lime juice

Oil to fry

red chilli flakes

Salt to taste

2 tbsp soya sauce

1 pinch sugar

3 tbsp Tomato ketchup

2 tbsp unsalted roasted cashew nuts

Method

• Mix chicken with salt, ajinomoto, pepper, egg & corn flour.
• Deep fry in oil & keep aside.
• Heat oil in a pan, add chopped cilantro, onion, ginger, garlic & sauté for 2 mins, add soya sauce, tomato ketchup, little sugar, red chilli flakes chicken & toss well to coat them. Finally add some lime juice & mix well, adjust salt.
• Add cashew nuts, coriander & serve hot.

Alu Samosa Recipe

Ingredients

1/2 tsp Garam masala

½ tsp Lemon juice

½ cup Onion finely chopped

2 tbsp Warm oil

1 tbsp Coriander finely chopped

½ tsp Garlic crushed

½ tsp Ginger crushed

2-3 number Green chillies crushed

Oil to fry

1 cup Plain flour (maida)

2 large Potatoes (boiled, peeled, mashed)

1 tsp Red chilli powder

Salt to taste

½ tsp Turmeric powder

Water

Method

• Make well in the flour.
• Add oil, salt and little water. Mix well till crumbly.
• Add more water little by little, kneading into soft pliable dough.
• Cover with moist cloth; keep aside for 15-20 minutes.
• Beat dough on work surface and knead again. Re-cover.
• Heat 3 tbsp. oil; add ginger, green chilli, garlic, coriander seeds.
• Stir fry for a minute, add onion, sauté till light brown.
• Add coriander, lemon, turmeric, salt, red chilli, garam masala.
• Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
• Cool. Keep aside.
• Make a thin 5" diam. round with some dough.
• Cut into two halves. Run a moist finger along diameter.
• Join and press together to make a cone.
• Place a tbsp. of filling in the cone and seal third side as above.
• Make five to six. Put in hot oil, deep fry on low to medium till light brown.
• Do not fry on high, or the samosas will turn out oily and soggy.
• Drain on rack or kitchen paper.
• Serve hot with green and tamarind chutneys.

**** you can see the recipes of different chutnies in other posts given earlier.

Fruit Salad

Ingredients

2 number apples cored and diced

2 number bananas sliced round

½ cup black grapes

½ cup green grapes

1 tbsp lemon juice

1 tsp mint leaves finely chopped

3 number oranges divided to segments

(can take fruits of your choice and as per availability)

Method

• Put all the fruits in a large bowl .
• Add ginger ale and lemon juice.
• Toss gently and leave in the refrigerator for an hour.
• Serve cold.

Recipe of Cucumber Salad

Ingredients

1 tsp Black pepper powder

1 number cucumber

2number green chilli

1 number onion

Salt to taste

Pinch of sugar

1 cup curd

 Method

• Slice cucumber, onions, green chilli.
• Put into a bowl and add curd , salt, sugar and black pepper powder.

Cabbage Salad Recipe

Ingredients

Coriander leaves to taste

4-5 numbers Green Chilli

1 tsp Lemon Juice

1 number medium tender Cabbage

1 tsp Oil

100 grams Peanuts

Salt to taste

Method

• Grate cabbage or cut cabbage into very thin slivers.  
• Keep aside.
• Roast peanuts for a few minutes, take out the husk and grind coarsely.
• Cut chillies and coriander leaves into small pieces.
• Add ground peanuts, chillies and coriander leaves to the cabbage.
• Put in a tsp of lemon juice.
• Add salt to taste.
• Mix well.
• Garnish with sev or any namkeen.

Baked Cabbage

Ingredients

1 tsp chopped ginger

2 tsp coriander

1.1/2 gram flour

3 cup grated cabbage

½ cup grated coconut

1 tsp jeera

2-3 cup oil

1 tsp red chilli

2 tsp salt

¼ tsp soda

1.1/2  cup water

Method

• Mix all ingredients, except till seeds together with an egg beater.
• put in a greased medium sized shallow baking dish to get 3/4 thick layer sprinkle some till sesame seeds on top
• Bake at for 60 minutes till it turn brownish.
• check with a knife to see if it is done
• Leave aside to cool.
• Cut into ''1''squares only after it cool down.
• Serve at room temperature or warm in a microwave to serve.
• Garnish with cherry tomatoes and coriander leaves.

Tasty Vegetable puff Recipe

Ingredients

All Vegetables(carrot, beat root, peas, beans) as required.

1 tsp Chaat Masala

1 bunch coriander freshly chopped

1 tsp coriander powder

1 tsp cumin seed

1 tsp Ginger Garic Paste

1 small lemon

1 tsp Oil

1 number puff sheets

red chill powder

Salt as per taste

1 pinch Turmeric Powder

Method

• Take all type of vegetables cut into small pieces boil till bit and keep it a side.
• Take a Pan add oil to it then add cumin seeds,turmeric,ginger garlic paste, salt, red chilli powder  saute them then add all vegetables,corainder powder, coriander leaves mix them then add chaat masala, lastly add lemon juice mix well once it is done transfer it to a plate let it cool down.
• Take Puff Sheets make it into different shapes add stuffing into it, add little water to the edges and close the puff keep it in the fridge for 5 min.
• Pre heat the oven at 450f and keep it for 10 min.
• serve with hari chutney.

Kadhai bhindi-curry

Ingredients

250 grams Lady finger

½ tsp Mango powder

1 number onion

½ tsp Red chilli powder

oil to fry

½ tsp Coriander powder  

1 tsp Cumin seeds

½ tsp Garam masala powder

1 tbsp Gram flour

1 number green chilli

Salt to taste

¼ tsp Turmeric Powder

Method

• Cut lady finger into thin long slices.
• Heat oil in a kadhai.
• Deep fry lady finger until crisp and light golden brown.
• Keep the fried lady finger aside. Just leave 2 tbsp oil in kadhai, remove the rest.
• Add cumin seeds and green chilli and fry for 30 seconds.
• Add sliced onion and fry until golden brown.
• Add gram flour, mango powder and saute for 3-4 minutes. Add lady finger and the remaining ingredients.
• Mix well.
• Heat for a few seconds and then remove from heat.
• Serve hot with chapatti or rice.

Chatpati Sarso Bhindi ( hot & sweet ladiesfinger curry)

Ingredients

1 number Chopped Onion

4 number Green Chili

3 tbsp Mustard Oil

2 tbsp Mustard seeds

7-10 bhindi (Okra) (ladies finger)

Salt to taste

3 number Stalks Cilantro

4 tbsp tamarind pulp

For tempering:

6-8 cloves of smashed garlic

Mustard oil

5-6 curry leaves

2 whole red chillies

Method

• Wash the bhindi (okras).
• Trim stems and tips.
• Slice lengthwise till 3/4th length.
• Grind mustard seeds, cilantro, green chilies and salt with half cup water in an electric mixer to a fine paste.
• Keep aside for fifteen minutes.
• Chop the onion finely.
• Heat oil in an non-stick fry pan.
• Add onion and fry till soft.
• Add the Okras and fry for three to four minutes.  
• Add  the mustard paste and tamarind pulp  adding water if required and cook in low heat for ten minutes.
• Heat oil in a pan add smashed garlic, curry leaves, and whole red chillies.
• Sauté the ingredients nicely till a nice aroma arise and add the bhindi curry. 

Potala Rasa (Parwal Curry Recipe)

Ingredients

2 number Onions

10 number Parwal

2 number Potatoes

½ number Coconut

1 tsp Cumin seeds

1 tsp Garam Masala

1 number Ginger

½ cup oil

Salt to taste

Method

• Grind the grated coconut.
• Add 3cups warm water to it.
• Pour out the coconut milk and keep aside.
• Grind the onion, ginger and cumin seeds and make a smooth paste.
• Peel the skin and cut the parwal into two pieces.
• Cut the potatoes into pieces.
• Heat oil in a pan.
• Add the potaotes, parwals,salt and turmeric powder.
• Cover the lid for sometime.
• Then fry it till it is red.
• Add the grated spices and powdered spices and fry.
• Then add the coconut milk and grated coconut to it and let it boil till it is cooked.

Bihari Litti Recipe

Ingredients

 1 cup Sattu (a special gram flour)

½ cup Fresh dhaniya (cilantro) leaves,

4 clove Garlic, finely chopped

1 number Ginger, finely chopped

2 number Green chilies, finely chopped

1 tsp Ajwain (thyme

2 tbsp Mustard

1 tsp Lemon juice

½ tsp Mangrella (nigella or onion seed)

2 tbsp Mirchi achar masala

Method

• Mix all the filling ingredients with sattu together nicely.
• Add  to cup water to make the stuffing moist and easy to fill.
• Now make 8 balls from the atta (flour) dough.
• Dust each ball with dry atta and make a patty roughly 2.5\" to 3\" diameter in size with hand.
• You don\'t need a belan (rolling pin) for this.
• Stuff 2 to 3 tsp sattu filling in the center of the patty and close it from all sides. When all the littis are stuffed, pre-heat the oven to 375 F and put all the litties on a foil and bake till one side is brown or black spots come on the litti surface.
• Then turn over the litti and bake for few more minutes until that side is brown as well.
• Take out and dip in pure ghee or butter and serve with achar or dhaniya (cilantro) chutney and/or baigan ka bhurta.