Tasty fish fingers

Fish fillets (any white fleshed fish works for me) - 1/2 kg
Pepper powder - 1 teaspoon
Lemon - 3 juicy ones

For the batter
Corn flour - 1 cup
Egg white - 2 eggs
Rice flour - 1 teaspoon
Semolina - 1 teaspoon
Salt & Pepper powder - just a little bit
Bread crumbs - as required to roll the fingers in
Oil - to deep fry

Cut the fish fillets into strips. Marinade in the lemon juice, pepper powder, and some salt for about 1 hour.Seperate the egg whites from the yolks. We need only the egg white here (cuts down the calories ;-). Whisk the egg whites well and add in the cornflour, rice flour and semolina. Semolina is optional but adds to the crispiness. Add a little water if the batter is too stick. Stir well to clear any lumps. Season with salt and pepper powder.Dip the fish fingers in the batter and swirl till they are well coated. Spread the bread crumbs in a plate and roll the batter coasted fish fingers till they are covered by bread crumbs. Deep fry in any odourless vegetable oil.Place them on kitchen tissue to absorb the extra oil and serve with tomato ketchup and onion rings marinaded in lemon juice.

Green chicken recipes

8 medium sized pieces (about 800 grams) of chicken
2 medium onion(s) chopped
1 cup(s) each of fresh coriander and mint leaves chopped (loosely packed)
2 celery stick(s)
4 green chillies
2 teaspoon(s) each of ginger, garlic pastes
1 teaspoon(s) each of cumin and hot spice mix (garam masala) powders
4 teaspoons lemon juice
2 tablespoon(s) oil
salt to taste
fresh cream and finely chopped coriander leaves for garnishing


Grind the coriander, celery and mint leaves along with the chopped onions, green chillies and lemon juice to make a green paste. Heat oil in a heavy-bottomed pan on medium level for about 2 minute(s).
Add the green paste and fry on medium level for about 5 minutes or till the paste is a pale green. Add the ginger-garlic pastes,garam masala and cumin powders. Fry again for a few seconds.
Add the chicken and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 30 minutes or till the chicken is tenderised.
Garnish with fresh cream and finely chopped coriander.

TIP:

The green paste can be made from any combination of green leafy vegetables like spinach, dill, fenugreek, basil, oregano, parsely along with fresh coriander

Simple chicken masala

A very simple chicken recipe. Mom used to make it since my childhood.

Ingrediants:
1. 300-500 gms boneless chicken
2. 1 cup hung curd
3. 1 lemon juice
4. 1tbs ginger paste
5. 1tbsp garlic paste
6. 3-4 onion paste
7. 2-3 tomato paste
8. 2 tbs chicken masala
9. 1tbs of cashew nut paste
10. 2tbs red chilly powder
11. Salt to taste
12. 1 tsp Tumeric powder
Procedure:
1. Mix 1tsp chilly powder, curd,lemon juice, chicken pieces, turmeric powder, 1-2 tsp ginger paste, 1-2 tsp garlic paste, salt together.
2. Keep the mixture in refrigerator for 30-45 mins
3. Now keep a vessel on heat and add to it 5-7 tbs of oil
4. After the oil is heated add to it the onion and tomato paste
5. Stir and after 3-5 mins add remaining ginger garlic paste to it
6. Now when the paste is cooked i.e oil starts coming out and is visible add remaining turmeric, red chilly powder and chicken masala.
7. Stir well. After 2-4 mins add the marinated chicken pieces to it.
8. Stir for3-5 mins till the pieces turn a bit brown
9. Add sufficiant quantity of water and cashew paste so that the curry is thick
10. Add salt to it. And cook covered for another 15-20 mins till cooked on medium flame.
11. And ur chicken masala is ready to eat.
Note:-
1. You can either fry or keep the marinated chicken pieces in oven. and then put in curry
2. dont over cook chicken
3. Make sure u cook the chicken on low flame so that chicken cooks properly and becomes soft

Thai red vegetable curry

Ingredients:

2tbsp red curry paste
1tbsp vegetable oil
400ml coconut milk
500ml vegetable stock
½tsp salt
1tbsp sugar
1tbsp tamarind concentrate
2 shallots(Oninons), peeled
2 lemongrass stalks
1 orange sweet potato, peeled
2 parsnips, peeled
300g broccoli
100g tinned bamboo shoots, sliced
100g green beans
100g peas, frozen
1tbsp fish sauce
2tbsp coriander leaves
1 lime, quartered

METHOD:

Heat the oil and fry the curry paste over gentle heat for a few minutes, stirring constantly. Stir in the coconut milk and vegetable stock. Add the salt, sugar and tamarind concentrate and simmer for five minutes. Thickly slice the shallots (Oninons), and bruise the white part of the lemongrass. Cut the sweet potato, parsnip and broccoli into bite-sized chunks and add to the curry with the shallots and lemongrass.

Simmer gently for 25 minutes or until the vegetables are tender. Lightly cook the beans and peas in salted water, drain and add to the curry. Add the fish sauce to taste. Scatter with coriander and serve with steamed rice and wedges of lime.

Note: Vegetarians should substitute soy or just sea salt for the fish sauce


Thai Red Curry Paste Recipe
INGREDIENTS:

3 shallots(Onions), sliced
1 stalk lemongrass
1-3 red chillies (depending on desired spiciness) or 1-3 teaspoons Thai red chilli sauce
3 cloves garlic
1 thumb-size piece galangal, peeled and sliced (may be substituted with ginger)
¼ tsp. white pepper (may be substituted with black pepper)
1 tsp. ground cumin
2 Tbsp. coriander seeds, ground with pestle & mortar (or a coffee grinder)
3 Tbsp. fish sauce (available at Asian grocers), or vegetarian 'fish' sauce (or soy sauce if unavailable)
1 kaffir lime leaf (available in the freezer of your local Asian grocery store)
1 tsp. shrimp paste (optional if vegetarian)
1 tsp. sugar
1 1/2 Tbsp. regular chilli powder
1/3 cup coconut milk (or more - enough to keep the blades turning)

Mehod:

Place all ingredients in a food processor or blender and process well.

To use immediately, fry the paste in some oil to release flavors before adding meat, tofu or wheat gluten, or vegetables.

Add more coconut milk, as desired. Include the leftover pieces of lemongrass in your cooking pot - this will add more flavor to the curry.

Before serving, always do a taste test. If not salty enough, add more fish sauce (or vegetarian fish sauce, or soy sauce). If too salty, add a squeeze of lime juice. If too sour, add a little more sugar. If too spicy, add more coconut milk or a little plain yogurt.

Spicy Indian Steak

INGREDIENTS:

* 1 Tbsp. grated ginger root
* 1 small onion, minced
* 3 garlic cloves, minced
* 2 tsp. coriander seeds
* 1 tsp. cumin seeds
* 1/2 tsp. cayenne pepper
* 1 tsp. salt
* 1 tsp. mustard seeds
* 3 Tbsp. vegetable oil
* 2 lbs. strip steak, cut into 6 serving size pieces

PREPARATION:
Place ginger root, onion, and garlic in blender or food processor and process until very finely minced.

Grind coriander and cumin seeds, cayenne pepper, salt, and mustard seeds in a spice grinder or coffee grinder until powdered.
Stir into onion mixture.

Heat 1 Tbsp. vegetable oil in large skillet and add onion mixture. Saute gently over medium low heat until very fragrant. Remove from heat and place on steaks, turning to coat. Refrigerate steaks, tightly covered, for 2-24 hours.

When ready to cook, prepare and preheat grill. Remove steaks from marinade and cook over medium high coals for 10-15 minutes until desired doneness. Slice thinly across the grain to serve. Serves 6

TANDOORI MASALA RECIPE...

Ingredients:


1 tsp Garlic (Lasun) Powder
1 tsp ground Ginger (Adrak)
1 tsp Cloves (Lavang) Powder
1/2 tsp grated Nutmeg (Jaiphal)
1 tsp Mace Powder (Javitri)
11/2 tblsp Cumin (Jeera) Powder
2 tblsp ground Corriander (Dhania)
1 tsp Fenugreek (Methi) Powder
1 tsp ground Cinnamon (Tuj/Dalchini)
1 tsp fresh ground Black Pepper (Kalimirchi)
1 tsp ground brown Cardamom (Elaichi) Seeds
2 tsp Red Food colouring

How to make tandoori masala:

* Mix all the above ingridents, without roasting them first, push through a fine sieve.
* Store in an airtight container.
* Close the lid tightly after use.

Sweet and Sour Fish

Ingredients:

Marinade :

450 grams fish fillets, white(hamoor/snipp
2 tablespoon flour
2 tablespoon corn flour
1 - egg
2 tablespoon soy sauce
1/4 teaspoon salt
1 teaspoon sugar
1 tablespoon vinegar
1/4 teaspoon white pepper
1 cup chicken stock
1/2 cup pineapple juice
1/4 cup vinegar or lemon juice
1/4 cup sugar (ground)
1 tablespoon cornflour
1 tablespoon Soya sauce
1/4 cup Ketchup
1/4 teaspoon salt, chinese
4-5 - pineapple rings
2 - onions spring
1 - carrots
1/2 - bell pepper, green
1/2 - bell pepper, red
1/2 - bell pepper, yellow
1 small Onions
. - oil for deep frying

How to Cook:
1.Cut fish into bite sized pieces.Sift the flour corn flour and salt together in a mixing bowl. make a well in the center, add the egg and mix with a little of the flour, using a wooden spoon or hand. Add soy sauce and draw in the flour, beat until the better is smooth. beat in the sugar.black pepper and vinegar. Marinate the fish pieces in the batter for 2-3 hours.
2. In a small saucepan mix together, the chicken stock, pineapple syrup, vinegar, sugar, ketch up, corn flour, salt and soy sauce.
3. Bring to boil, stirring constantly,simmer for 3-4 minutes. Keep hot.
4. Heat oil in a wok and deep fry the marinated fish pieces until crisp and golden. Drain on absorbent kitchen paper.
5. Cut pineapple, carrot, spring onion, white onion and bell pepper into wedges.
6. Heat 2-3 tbs. of oil and fry all of the vegetables for 3-4 minutes or until the vegetables are tender but still crisp.
7. Put the fried chicken pieces into the vegetables and pour the sauce over it, stirring constantly cook for 1 minute.
8. Serve in a hot bowl with plain or fried rice.

Beef With Garlic Sauce

Ingredients:

350 grams beef fillets
3\4 cup chicken stock (freshly made)
1\2 teaspoon salt
1\2 teaspoon ajinomotto
1\2 teaspoon white pepper
2 tablespoon soy sauce
1 teaspoon vinegar
1 teaspoon cornflour
1 tablespoon Ketchup
1 teaspoon hot sauce
1 medium onion, cut into small cubes
1\2 cup mushrooms, sliced
1\4 cup oil

How to Cook:
1. Cut beef into thin strips and marinate with 1\4 teaspoon salt, 1\4 teaspoon white pepper, 1 teaspoon vinegar and 1 tablespoon soy sauce for an hour.
2. Mix corn flour, remaining salt salt, Chinese salt soy sauce, white pepper, vinegar and chicken stock in a small saucepan. Stirring constantly, bring to boil and simmer for 4-5 minutes on low heat. Keep hot.
3. Heat oil in a wok and fry the marinated beef until turn brown and tender, about 3-5 minutes . Remove from oil and keep aside.?
4. Heat 2-3 tablespoons oil in a wok add garlic paste and stir fry for few seconds, add ketchup and hot sauce, stir once, add onions, mushrooms and water chestnuts. Stirring frequently, fry vegetables for 3-4 minutes.
5. Add beef, stir once and pour the hot sauce over it and stir fry for 1 minute. Adjust seasoning with salt and pepper.
6. Serve with plain or fried rice.

Chicken hi chickens...

Simple chicken masala



A very simple chicken recipe. Mom used to make it since my childhood.

Ingrediants:
1. 300-500 gms boneless chicken
2. 1 cup hung curd
3. 1 lemon juice
4. 1tbs ginger paste
5. 1tbsp garlic paste
6. 3-4 onion paste
7. 2-3 tomato paste
8. 2 tbs chicken masala
9. 1tbs of cashew nut paste
10. 2tbs red chilly powder
11. Salt to taste
12. 1 tsp Tumeric powder
Procedure:
1. Mix 1tsp chilly powder, curd,lemon juice, chicken pieces, turmeric powder, 1-2 tsp ginger paste, 1-2 tsp garlic paste, salt together.
2. Keep the mixture in refrigerator for 30-45 mins
3. Now keep a vessel on heat and add to it 5-7 tbs of oil
4. After the oil is heated add to it the onion and tomato paste
5. Stir and after 3-5 mins add remaining ginger garlic paste to it
6. Now when the paste is cooked i.e oil starts coming out and is visible add remaining turmeric, red chilly powder and chicken masala.
7. Stir well. After 2-4 mins add the marinated chicken pieces to it.
8. Stir for3-5 mins till the pieces turn a bit brown
9. Add sufficiant quantity of water and cashew paste so that the curry is thick
10. Add salt to it. And cook covered for another 15-20 mins till cooked on medium flame.
11. And ur chicken masala is ready to eat.
Note:-
1. You can either fry or keep the marinated chicken pieces in oven. and then put in curry
2. dont over cook chicken
3. Make sure u cook the chicken on low flame so that chicken cooks properly and becomes soft


chicken manchurian

This is a very simple recipe i found on net. I tried it and found it amazingly good and delicious. Hope you try and like it.

Ingredients:
1. Chicken cut into 0.75"X0.75" pieces(Boneless)
2. 1.5 tbsp corn flour
3. 250 gms chicken cut into 1inch square pieces
4. 1.5 tbsp corn flour
5. 1 beaten egg
6. 1.5 tbsp all purpose flour
7. to taste salt
8. to tast black pepper
9. 2 tbsp cooking oil
10. 2 tbsp, crushed ginger
11. 2 tbsp, crushed garlic
12. 2 tbsp, crushed Green chilly
13. 1 cup chicken stalk
14. 1 tbsp soya sauce
15. 1/4 tsp salt
16. 1/4 tsp black pepper
17. 1/4 tsp sugar
18. 1/4 tsp ajinomoto
19. 2 tbsp cornflour, dissolved in 1/4 cup water
Procedure:
1. Mix Corn flour, flour, salt and pepper with the beaten egg to make the batter.
2. Dip the chicken pieces in the batter, deep fry till golden brown. Keep aside.
3. For the Manchurian sauce, heat oil in a pan. Lightly Fry garlic and ginger till they just change color.
4. Add green chilies and cilantro leaves. Fry for a minute.
5. Reduce heat, add chicken stock, Soya sauce, salt, sugar, pepper and ajinomoto. Cook for 5 minutes.
6. Add corn flour mixed with water and give one boil. Add fried chicken and cook for 1-2 minutes. Serve hot.





Simple chicken pasta

Found this recipe on orkut. Found it simple and easy. Dont know if its authentic pasta recipe or not, but who cares till it tastes great. keep smiling

Ingredients:
1. Angel hair pasta
2. 1 cup chopped onion
3. 1-1/2 tsp chopped garlic
4. 1-1/2 cups minced chicken
5. Olive oil(preferred)
6. 3/4th Chopped capsicum
7. Mixed Italian herbs(thyme, oregano, parsley)
8. salt
9. black pepper
Procedure:
1. Take large quantity of water in a large vessel, bring it to boil
2. Add salt and 1tbsp of oil to the water
3. Put the pasta in the boiling water
4. Stir and let cook for 8 mins or till done
5. Now in a pan add olive oil and heat it
6. Add chopped onion and fry till soft
7. Now add garlic to onion
8. When slightly fried add minced chicken to it
9. Saute for a while and capsicum to it
10. Add salt, pepper
11. cook until the chicken is cooked
12. Now drain the water and retain the pasta
13. Pour the pasta into the onion, capsicum,chicken mixture
14. Add to it sufficient quantity of water so that the pasta wont be dry and too thin
15. add the Italian herbs, pepper and salt if needed
NOTE:
1. It is very important that you use a large quantity of water otherwise the pasta becomes sticky
2. Do not rinse the pasta under cold water
3. Dont over cook the pasta.

Chicken Enchiladas (mexican )
Ingredients:
2 large onions, roughly chopped
2 large garlic cloves
1 kilogram tomatoes, roughly chopped
4 - green chilies, sliced
1\2 teaspoon chili powder, optional
1\2 tablespoons salt
4 cups water
1 medium bell pepper, seeded and chopped
1\2 teaspoon oregano
3 cups chicken cooked
1 1\2 cups sour cream
- - oil for frying
12 6 inches corn tortillas
3 cups cheddar cheese, grated
How to Cook:
1. To prepare enchilada sauce, Combine 1 onion, garlic, tomatoes, green chilies, chili powder, salt and water in a medium heavy skillet. Bring to boil and simmer for 20-25 minutes. Pur?e the tomato mixture in a blender until, it is smooth. Force the puree through a sieve in a large bowl, pressing hard onto the solid with the back of a spoon. Season the sauce with salt and pepper to taste. The sauce can be prepared 2-3 weeks in advance and kept covered and chilled. Make about 3 1\2 cups.
2. Heat 2 tablespoons of oil in medium skillet. Add remaining onion, bell pepper, oregano and saut? until the vegetables are soft, about 5 minutes. Add salt and pepper to taste, stir once and remove from heat. Keep aside to cool. Mix onion mixture, cooked chicken and sour cream in a large bowl.
3. Heat oil in small frying pan over medium-high heat until it is very hot but not smoking. Fry one tortilla at a time in hot oil for 10-15 seconds, or until soft but not crisp. Using tongs, transfer tortilla to paper towels to drain. Repeat with remaining tortillas. 4. Lightly oil a 3-quart baking dish. Spoon 1/2 cup of enchilada sauce into the baking dish. Place about 1/2 cup chicken mixture in center of each tortilla. Spoon 2 generous tablespoons of cheese atop of chicken. Roll up each tortilla, enclosing filling and arrange them seam side down in prepared dish. Pour about 1 cup sauce over enchiladas. Sprinkle with remaining cheese.
5. Preheat oven to 350?F and bake enchiladas for 15-20 minutes, or until the cheese is bubbly. Garnish with coriander leaves and sliced olives, if desire
Paper wrapped chicken
Paper Wrapped Chicken

chicken pieces cooked in paper envelops
Ingredients:
450 grams chicken breasts, boneless
3 - mushrooms, Chinese dried
. Marinade : -
2 tablespoons soy sauce
2 tablespoons oyster sauce or soy sauce
1 teaspoon ginger (crushed)
1 tablespoon peanut oil
3 teaspoon sugar
3 - onions spring
. - Wax paper or parchment
. - oil for deep frying

How to Cook:
1. Cut chicken breast into 2 1/2 inches long and 1 inch wide strips. Soak mushroom in warm water for 15 minutes. Then slice them thinly.
2. In a bowl mix together the marinade ingredients. Add chicken, mushroom and spring onions, mix well to coat the chicken with marinade. Keep aside for about one hour.
3. To wrap chicken, Cut the paper in 4 inch squares. paper is normally wrapped like envelope. Place each square with lower corner pointing towards you. Grease paper with a little oil.
4. Place 2 slices of chicken, 1 slice of mushroom, and 2 slices of green onion in the center. Fold up the lower corner to cover the chicken. Fold this corner once more. Then fold the left and right corner, so that one is overlapping the other, envelope style. Finally, fold the top corner down, like an envelope flap, and tuck its end securely.
5. Heat oil in a wok for deep-frying and fry the paper wrapped chicken over high heat until chicken is cooked through, about 4 minutes. Drain on paper towels.
6. Serve paper wrapped chicken in a large platter, garnished with spring onions, if desired.


This recipe serves 6 people

Sweet Chicken Wings with Oyster Sauce
Ingredients:

1/2 kg Chicken wings
1/4 cup oyster sauce or soy sauce
1 tablespoon soy sauce
1.25 cups chicken stock
. Pinch salt
1 teaspoon ginger fresh, peeled
. Pinch black pepper
1 teaspoon salt, coarse

How to Cook:
1.Wash the chicken wings and put in a pan with enough cold water just to cover the wings. Bring to boil, cover and simmer for 3 minutes. Drain.
2. Put the chicken wings back into a clean pan, Add the oyster sauce, soy sauce, chicken stock, salt and sugar. 3. Bring gently to the boil and simmer for 10 minutes.
4. Chop the ginger very finely, add the salt and pepper. Sprinkle over the chicken and serve.


Chicken korma...
Ingredients
1.4kg/3lb whole chicken, cut into pieces
150g/5¼oz ghee or clarified butter
2 large onions, peeled and sliced
1 tsp chilli powder
4 tsp onion powder
1 tsp coriander seeds
2 tbsp cinnamon powder
½ tsp dried ground ginger
10 black peppercorns
5 cloves
6 cardamom pods, ground
2 garlic cloves, peeled and crushed
1 tsp salt
300ml/10½fl oz natural yoghurt
3 bay leaves
300ml/10½fl oz chicken stock or water
1 lemon, juice only

Method
1. Melt the ghee or clarified butter in a large pan and fry the onions until golden brown.
2. Remove from the pan with a slotted spoon and put to one side.
3. Add all the spices and the garlic to the pan and fry until brown, then throw in the chicken and salt and cook until browned.
4. Add the yoghurt, bay leaves and stock or water and return the fried onions to the pan.
5. Bring to the boil, reduce the heat, cover with a tight-fitting lid and simmer for one and a half to two hours, until the chicken is tender.
6. Remove the pan from the heat, pour in the lemon juice and mix well.
7. Remove the bay leaves and serve with plain boiled rice.
Easy Chicken and Pasta
Low Calorie Recipe

Ingredients:
1/2 teaspoon olive oil
1 pound ground chicken breast, skinless, cooked
1/2 cup onions - chopped
1/2 cup red and green bell peppers, chopped
10 -3/4 ounce low-fat cream of mushroom soup
1/2 cup water
1cup twist pasta, cooked
1-1/2 cup frozen mixed vegetables, thawed

This recipe serves 4.

Directions:
In a skillet, heat oil over low heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in soup, water, pasta, and mixed vegetables. Cover and cook over low heat for 5 minutes.

Nutrition information per serving:
Calories: 288
Fat: 3g
Calories from fat: 10 percent
Protein: 31g
Carbohydrate: 28mg
Cholesterol: 66mg


Butter Chicken

Ingredients
1 3/4 pounds skinless, boneless chicken breast halves - cubed
1 tablespoon lemon juice
1 tablespoon chili powder
salt to taste
1 cup yogurt
salt to taste
2 tablespoons garlic paste
1/2 tablespoon garam masala
2 tablespoons melted butter
1 tablespoon chili powder
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons ginger garlic paste
1 tablespoon garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon butter
1 tablespoon chopped green chile pepper
2 cups tomato puree
1 tablespoon chili powder
salt to taste
1 cup water
1 tablespoon honey
1/2 teaspoon dried fenugreek leaves
1 cup fresh heavy cream

Directions

* To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
* Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
* Preheat oven to 400 degrees F (200 degrees C).
* 4 Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
* 5 To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger, garlic paste and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
* 6 Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

Butter Chicken 2
Ingredients:
1 Quantity Chicken Tikka prepared
100 grams Unsalted Butter
100 grams Ground Cashew nut
200 milliliters Milk
5 tablespoons Tomato Puree
1/2 teaspoon Garlic Ginger Paste
1 teaspoon Garam Masala
1 teaspoon Red Chilli Powder (or according to taste)

Directions:

Melt the butter in a heavy-based pan. Add the ground cashew nut and fry gently over a low heat. Add the Milk, Tomato Puree, Garlic Ginger Paste, Garam Masala, and Chilli Powder. Turn the heat to medium. Once the contents reach boiling point, add the previously prepared Chicken Tikka, lower the heat and simmer for 10 minutes until the Chicken is heated through. Note: More milk can be added if required.

] Butter Chicken3

Ingredients:
1/4 pint Yogurt, plain
1 teaspoon Ginger, crushed
1 teaspoon Salt
1/4 teaspoon Red food coloring
3 pounds Chicken, skinless; cut in pieces
Oil
2 ounces Butter
1 Cinnamon stick -- 1 inch
6 cloves
6 Green cardamoms
1 Bay leaf
1/4 pint Sour cream
1/4 teaspoon Saffron; crushed
1/4 pint Cream
Salt; to taste
2 teaspoons Almonds, ground
1/4 teaspoon Cornstarch
1 tablespoon Water

Directions:

Mix yogurt, ginger, salt and red coloring and rub into chicken. Let it marinate overnight.

Place in an ovenproof dish and brush with oil. Bake in a 375 degree oven for 40-50 minutes. Save the liquid, if any.

In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bayleaf for 1 minute. Add sour cream and chicken liquid. Add crushed saffron, and cream. Cover and simmer gently for 5-6 minutes.

Add chicken pieces and adjust seasoning. Add ground almonds. Dissolve cornstarch in water and add to the chicken. Let it thicken. Cover and simmer for 3-4 minutes. Remove from heat.

Serving Ideas: Nan makes a pleasant accompaniment to this dish.

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

Preparation:


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, a cube of Chicken stock, 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.


Bourbon-Peach Glazed Chicken...
Chicken Ingredients:
1 (3 1/2 to 4-pound) whole frying chicken

Glaze Ingredients:
1/2 cup peach preserves
2 tablespoons butter or margarine
2 tablespoons bourbon or orange juice
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper

Heat oven to 375°F.
Place chicken, breast-side up, on rack in roasting pan.
Combine all glaze ingredients in 1-quart saucepan. Cook over medium heat, stirring constantly, until butter is melted. Reserve 1/4 cup.
Spoon remaining glaze over chicken. Bake, basting occasionally, for 45 minutes to 1 hour or until chicken is golden brown. (If necessary, add water to basting juices to prevent burning.)
Loosely cover chicken with aluminum foil. Continue baking, basting occasionally, until chicken is no longer pink (30 to 45 minutes).
Skim fat from pan juices. Combine pan juices with reserved glaze in 1-quart saucepan. Cook over medium-high heat until mixture comes to a boil (1 to 2 minutes). Serve with chicken.
Makes 4 servings.

Nutrition Facts (1 serving): Calories: 470, Fat: 17g, Cholesterol: 155mg, Sodium: 470mg, Carbohydrates: 26g, Dietary Fiber: 0g, Protein: 45g


Kentucky Fried Chicken
2 cups flour
1/2 tsp salt
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1 tbsp celery salt
1 tbsp black pepper
1 tbsp dry mustard
4 tbsp paprika
2 tsp garlic salt
1 tsp ground ginger
3 tbsp MSG (Accent)OPTIONAL

Mix all ingredients well in a large bowl.

Dip chicken pieces in beaten eggs
Then turn them over in regular bread crumbs (commercial)
Finally plunge them in the flour-spices mixture (above)

Heat oven to 350 degrees
Place chicken in a tray and cover with foil (shiny side out)
Cook 40 minutes.
Remove the foil then cook for another 40 minutes
Baste lightly with oil 5 minutes before the end
Let stand 5 minutes and serve. {msg is momosodium glucomate = ajinomoto or chinese salt}

Cornflakes Chicken
4 chicken breasts
1 cup breadcrumbs
2 cups corn flakes, crushed
1/2 cup Italian dressing


mix bread crumbs and cornflakes together.
dip chicken into dressing and then into dry mix.
bake at 350 for 30 minutes.
homemade italian dressing
3 tablespoons vinegar
1 teaspoon salt
2 cloves garlic, smashed
2 tablespoons minced onions
3/4 teaspoon coarse black pepper
2 tablespoons HP steak sauce
3/4 cup light vegetable oil (or olive oil if you prefer)
Combine all ingredients except oil in a blender or food processor fitted with a steel blade.
Continue processing as you slowly pour in the oil.
Process until smooth.
Continue processing for 30 seconds or until the dressing is fully combined and thickened.
Keep in a covered container in the refrigerator until needed.
Remove from refrigerator 1/2 hour before serving and re-blend if necessary.
Persimmon Cookies
1 Cup fresh Persimmon Pulp
1 Cup Chopped Nuts
1 Cup Raisins
1 Cup Sugar
½ Cup Butter
1 Egg
1 Teaspoon Baking Soda (dissolved in pulp)
2 Cups flour
½ Teaspoon each: cloves, cinnamon and nutmeg.
Cream the butter and sugar.
Add nuts and raisins to flour.
Combine butter/sugar w/ nuts/raisins and flour
Beat egg and add to pulp.
Mix well.
Drop from teaspoons onto greased baking sheets.
Bake in 350’ pre-heated oven until cookies spring back when touched.
Cool on cookie rack.
Enjoy.


Aachari (Pickled Style) Mutton/Chicken



A very interesting and easy to make delicious recipe. Must be eaten with plain steamed rice. Hope you guys will try it.

Ingerdiants:
1. 4 tbsp Mustard Oil (you can be a bit more liberal)
2. 1 1/2 tbsp Saunth powder ( dried ginger powder)
3. 2 Tbsp Saunf Powder (fennel seep powder)
4. 2 tbsp Kashmiri Red chilly powder
5. 2 tbsp Black cardamom Powder
6. 1 tbsp Asafoedita (Hing)
7. 1 Tomato Diced
8. Salt to Taste
Procedure:
1. In a pressure cooker put the Mustard oil and heat.
2. After that take cooker off the heat and add to it the saunth powder, saunf powder, black cardamom powder, asafoedita. Keep on heat again and put in the mutton or chicken pieces and stir for 10 mins or so.
3. After that add to it half the amount of tomato and place the lid with weight. Wait for two whistles and then turn off the gas. Let the pressure fall
4. Now take out the lid and add to it kashmari red Chilly powder, salt and remaining tomato. Stir for another 5-10 minutes till the mutton or chicken dries up.
5. Your Aachari (Pickled Style) Mutton/Chicken is ready to eat with steamed rice.
Precautions:
1. Dont over cook chicken/mutton in the pressure cooker it should be half cooked that time
2. Dont add water just sprinkle a bit before putting on the lid of pressure cooker.


Chicken Spring roll




Hi guys i saw this recipe on TV. i love spring rolls so made them accordingly and they turned out great. Hope u try it

Ingrediants:

Cover (chapati/roti/Dosa whatever u wanna call it):
1. 1 Cup maida (all purpose flour)
2. 1 Egg
3. Water (approx 1 Cup)
4. Salt
Filling:
1. 1 Cup shredded chicken
2. 1 Cup cabbage
3. 1 Cup carrot
4. 1 Cup onions
5. 1 Cup of capsicum
6. 1 tbs finely chopped ginger
7. Green chilly chopped
8. 1tbsp Soya sauce
9. 1 tbsp Red chilly sauce
10. oil for frying
11. Salt
Procedure:
1. First Mix maida, egg together.
2. Add salt to it. Add water to make a thick consistancy so that the batter will free flowing
3. Heat a pan and pour some batter so that a 6" roti/chapati can be made out of it
4. Cook it from one side till it comes out
5. Prepare Rotis first and keep aside
6. Now in a vessel heat oil. Keep the flame on high throught
7. Add to it onion and garlic
8. Now add to it all the vegetables and chicken
9. Add the sauces and salt
10. Stir for 3-5 mins. Make sure that vegetables are crispy and not cooked
11. Now take one chapati/roti/dosa, paste some batter along edges so that it sticks together.
12. Now add filling on the side which is cooked
13. Roll it to give it form of spring roll.
14. Now fry the roll in oil
15. Your chicken spring roll are ready to eat.
16. Serve hot with sauce
Note:
1. Dont overcook the vegetables.
2. Make sure the flame is on high while adding and cooking vegetables
3. Dont cook chapatis/rotis/dosas on both sides

~ Yummy Fried Chicken ~

Ingredients:
. Approx 6 Chicken pieces with skins
(thighs and drum sticks)
. 1 egg
. 1cup milk
. 1/2 cup white flour
. 1 tsp red chili powder
. Salt according to taste
. Oil for frying


How to Prepare:
Mix together in plastic bag flour, red chillis and salt. Mix together milk and egg in a bowl. Put chicken piece in plastic bag to coat in flour. Dip it in egg and milk mixture. Again put it in plastic bag to do a second coat of flour. Deep fry in deep pan.

chilli chicken

Ingredients:

chicken cut in stripes 250 gm's
salt 1/2 tsp
black pepper 1/2 tsp
chinese salt 1/2 tsp
white vinegar 2 tsp
soy sauce 2 tsp
sesame oil 1/2 tsp

marinate the chicken un these ingredients for about 30 to 45 minutes.

green chillies fresh 6 to 7
corn flour 2 tsp mixed with 2 tbsp of water
garlic cloves chopped 3

Method:

cut the green chillies from centre...put some 2 tbsps of oil in a wok add the green chillies in it and stir it for two minutes remember not to fry them for long the chillies colour shoud not change. when the chillies are fried put them in another plate with the oil...now add 1/2 cup of oil in the wok .Add the marinated chicken stripes and fry them until they changes colour and cooked. Now put them in another plate.
In the same wok add 1 tbsp oil and then add the chopped garlic , stir it till it changes a little colour...now add 1 cup of chicken stock , then the cooked chicken , 1/2tsp black pepper , sugar 1 tsp , sesame oil 1/4 tsp , chinese salt 1/2 tsp , white vinegar 1 tbsp , and the fried green chillies.

at the end , add the cornflour mixed with 1 tbsp of water and mix it well until it becomes thick...

serve with butter fried rice...!

teriyaki chicken kabab

Ingredients:

chicken mince 1/2 kg
egg 1
crushed onion 4 tbsp
soya sauce 1 1/2 tsp
sugar or its substitute 1 1/2 tsp

Method:

ek bowl mein keema , egg , soya sauce , sugar aur thora sa namak aur black pepper powder mix karein...12 adad gol flat kebab bana lein...
ek tbsp oil garam kar ke inn kebabs ko donon sides se tal kar brown kar lein...

For Teriyaki Sauce:

2 tbsp orange juice , 2 tbsp sugar , 2 tsp soya sauce aur 2 hi tsp white vinegar mila kar pan mein daalein aur paka kar zara sa thick kar lein..

fried kebabs ko iss sauce mein daal kar nikaal len taakey unn par shine aa jaye
kebabs ko plate mein rakhein aur inn par thori si hari pyaaz sprinkle kar dein

honey chicken ginger bites

Ingredients

- 2/3 cup honey
- 2 tablespoons minced ginger
- 2 tablespoons fresh lemon juice
- 2 tablespoons cider vinager
- 2 tablespoons soy sauce
- 2 teaspoons dark sesame oil
- 1 teaspoon grated orange peel
- 1 teaspoon worcestershire sauce
- 4 garlic cloves (minced)
- 1 lb boneless skinless chicken thighs (cut into bite sized pieces)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons cornstarch
- 2 teaspoons water
-2 teaspoons toasted sesame seeds

Method

Combine first 9 ingredients in a ziplock bag. Seal and shake well. Add chicken, seal, and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally.
Preheat oven to 425. Remove chicken from bag, reserving marinade. Arrange chicken in a single layer on the rack of a broiler pan coated with cooking spray. Sprinkle chicken with salt and pepper.
Bake at 425 for 20 minutes, stirring once. While chicken is cooking, strain marinade hrough sieve into a bowl; discard solids. Place marinade in saucepan and bring to a boil. Cook 3 minutes; skim solids from surface.
Combine cornstarch and water in a small bowl with a whisk. Add cornstarch mixture to pan, stirring with whisk; cook 1 minute. Remove from heat; pour glaze into a large bowl. Preheat broiler. Add chicken to glaze; toss to coat. Place chicken mixture on a jelly roll pan; broil 5 minutes or until browned. Sprinkle with sesame seeds.
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chicken tikka biryani

--Ingredients--
1/2 kg Boneless Chicken (cut into 4 cm cubes)
1 tbsp. of Heavy Cream
1 pinch of Saffron

For Marinade:
1 Onion (sliced)
1 tsp. of Garlic Paste
2 tbsp. of Lemon Juice
1 tsp. of Salt
1/2 tsp. of Black Peppers (grounded)

For Rice:
2 cups of Basmati Rice
1 tsp. of Salt
2 to 3 tbsp. of Butter
2 Egg Yolks (beaten)
1/2 tsp. of Black Pepper
1 tsp. of Salt

For Garnishing:
1/2 tsp. of Whole Black Peppercorns
Cherry Tomatoes


--Directions--
Chicken Tikka Biryani
1) Mix the marinade ingredients with the chicken. And set aside for 4 hours.

2) Mix the saffron with the cream. Thread the chicken pieces onto a skewer. Brush the pieces with some of the saffron-cream mixture.

3) Wash the rice and let it soak for 1 hour. Then cook the rice with salt in 5 cups of boiling water then drain.

4) Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork. Then the rice back on low heat. And let it cook for 4 to 5 minutes.

5) Grill the chicken in a medium-hot oven for 8 to 9 minutes, or until tender, basting with the rest of the saffron-cream mixture. Then place rice on a platter And arrange chicken on skewers on top of the rice. Then garnish with the peppercorns and whole cherry tomatoes and serve.
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baked cheesy chicken

Ingredients

8 boneless chicken (breast halves)
8 slices of cheese
1 can chicken soup cream
1/2 cup milk
1/4 cup sour cream
1 1/2 cups crumbs
1/4 cup melted butter
Mushrooms and green chillies ccording to taste

Method

Place the chicken breasts in a buttered baking dish. Top each breast piece with a cheese slice. Mix the soup, milk and sour cream. Pour the mixture over the chicken and cheese. Top with crumbs. Sprinkle melted butter. Cover with foil and bake at 350 degrees Centigrades for 30 minutes. Then remove foil and bake for another 30 minutes. Decorate with mushrooms and green chillies and serve.

CHICKEN WINGS

Ingredients :

1/2 kg chicken wings
1/2 tsp black pepper
1 tsp salt
1 tsp white pepper
1 tsp garlic paste
1 tbsp Soya sauce
1 ½ tbsp hot peri peri sauce
2 tbsp lemon juice
2 tbsp cornflour

For hot peri peri sauce:

1 tsp salt
1 tsp garlic paste
1/2 cup oil
1/2 cup white vinegar
2 tbsp lemon juice
2 tbsp red chilli powder
4-5 whole red chillies
6 Kashmiri chillies

For the sauce:

Soak Kashmiri chillies, whole red chillies and red chilli powder in one cup of water overnight. Place all the ingredients in a blender and blend well for about five minutes. Refrigerate in an airtight container. Method Marinate chicken wings with all the above ingredients for two to three hours. Deep fry for 15-20 minutes

PESHAWARI CHICKEN KARAHI

Ingredients

1 kg Chiken
2 tbsp roughly crushed ginger garlic paste
4 large red tomatoes
1 tbsp freshly ground black pepper
salt to taste
1 inch ginger stick(for garnish)
1 cup cooking oil

Method

heat the oil in a large karahi and add the chicken cook till golden brown (fry at a high flame).
remove the chicken and reduce the oil to about 2 tablespoon.
Now add roughly crushed ginger garlic paste and cook for 1 minute and add chopped tomatoes and salt cook for about e8 minutes or until tender.
add fried chicken and and black pepper cook for 2 more minutes.
garnsih with ginger and serve hot with naan.

CHUTNY FISH TIKKA

Ingredients
500g fish pieces of any type
150g oil
8g ajwain seeds
45 ml cream
10g cumin seeds powder
10g garam masala
20g garlic paste
20g besan flour
30 ml lemon juice
5 tbsp mint or coriander chutney
1/2 tsp white pepper powder
1 onion, chopped in circles.
60g yogurt
Salt to taste
1. Mix cream garlic paste, ajwain seeds, white pepper powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
2. Add fish pieces to the above mixture and soak them for about 3 hours.
3. Heat oil in a pan, fry fish pieces on both sides.
4. Serve with onions, which are chopped in circles.

chicken manchurian

Ingredients:
1/2 kg boneless chicken, cut into cubes
1 tbsp of Soya sauce
1/2 tsp Chinese salt
1/4 tsp white pepper
1 tsp white vinegar

For sauce:

1/4 tsp white pepper
1/4 tsp Chinese salt
1/2 cup chicken stock
1 tsp cornflour
1 tsp Soya sauce
1 tsp sugar
1 tbsp tomato ketchup
Method:

Wash the chicken pieces, drain water and marinate them with salt, pepper, vinegar and Soya sauce and set aside for about half an hour.
Heat oil in a pan and fry the marinated chicken until it is tender.
Remove and keep aside.
In the same pan add Soya sauce, sugar, chicken stock, tomato ketchup, salt and pepper.
Bring to a boil, stirring constantly.
Add the chicken pieces and let it simmer until it becomes a thick sauce.
Transfer to a serving dish and serve hot with Chinese egg fried rice

MURGH KAALI MIRCH

1.00 medium chicken
1.00 teaspoon ginger paste
1.00 teaspoon garlic paste
2.00 teaspoon black pepper corns, crushed
1.00 teaspoon white pepper
3.00 tablespoon oil
1/2 cup water
2.00 tablespoon lemon juice
3.00 whole green chillies, slit lenghtwise
0.00 As per taste salt


. Mix together ginger & garlic pastes. Add salt, black pepper and white pepper.
2. Rub the paste on the chicken pieces. Leave aside for one hour.
3. Heat oil in kadhai and add the chicken pieces
4. Stir fry for 10-15 minutes.
5. Lower the heat and add the green chillies and water.
6. Simmer until chicken is tender.
7. Add lemon juice and serve hot.