Simple Chicken kabab

Ingredients:
1 lb chicken, boneless, cubed
4 tbsp yogurt
2 tsp ginger garlic paste
1 tsp oil
1 pinch turmeric
2 pinch corriander powder
2 pinch red chilli powder
1 pinch saffron
1 pinch cumin powder
salt to taste

Method:

1. Marinate the chicken with all the above ingredients mixed together. Cover and refrigerate for 20 - 24 hours

2.  Remove the chicken from the refrigerator and keep it a room temperature. Also keep the wooden skewers soaked in water for 5 -10 minutes.

3. Thread the chicken cubes on to the skewers and keep them into the oven for baking. (Instead of oven, a charcoal grill can also be used.)

4 Heat the oven at 350 deg C and bake for 30 - 35 minutes. To blacken the chicken cubes a little, before removing, keep the heat setting on broil for 1 minute.

5. Remove and serve

Quick Veg Manchurian

                                                                                  Ingredients:

• 100g Ching's Secret Manchurian Sauce.
• 2 tbsp corn flour
• 2 tbsp wheat flour or Maida
• 200g cabbage & 4 carrots, very finely minced
• ½ tsp white pepper
• Salt to taste
• Chopped coriander leaves for garnishing

Method: 

• Knead salt, pepper, flour & vegetable mince together(i grind all chopped veggies for 20secs) without adding water. 
• Make small balls & deep fry until golden brown. 
• Heat wok (kadai/frying pan) on high flame. 
• Add ½ cup of water with Manchurian Sauce. 
• Bring to boil, add vegetable balls and simmer for 3-4 minutes. 
• Mix 2 tsp corn flour in 4 tsp water and add to thicken the sauce. 
• Garnish with freshly chopped coriander leaves. Serve hot.

Punugulu-With idly batter

Ingredients:

Left over Idli batter
Add rice flour/Maida to the batter in 1:1/3 ratio. 1 for the batter.
1 tsp Jeera
1 onion, chopped finely
3 green chillies, chopped finely
Salt to taste
Oil for frying.


Method:


1. Mix all the ingredients in the idly batter and make it into a dough. Make sure that the dough is not too sticky. 

2. Heat oil in a skillet. Make small round balls from the dough and deep fry. Then place it on paper to squeeze out the extra oil. 

Serve hot with coconut chutney or peanut chutney. 

Gulab jamoon-original recipe

Ingredients:


Whole dried milk (mawa)-1 cup
Refined flour -2 tbsp
Sugar-1-1/2 cup
Baking powder-1/4 tsp.
Cardamom powder-1/4 tsp.
Water-3 cup

Ghee as required

Method:

Mix sugar, water and cardamom powder and cook until the syrup becomes thick.
Mix mawa, refined flour, baking powder and water and make soft, smooth dough (Water should be just sufficient for kneading a smooth dough).
Make small balls of equal size. Be sure that the balls are smooth. Keep aside for 5min. Heat ghee in a kadhai / deep frying pan.
Deep fry the balls over medium heat until golden brown.
Put the balls in hot syrup and keep aside for 10-12 minutes.
Gulab Jamoons are ready. Serve warm/chilled.

Upma

Ingredients:

Mix veggies:I used a cup of peas,corn,carrots
Rawa / Semolina – 1 cup
Onions chopped – 1 cup
Green chilies – 2 long
Water – 2 & 1/2 cups
Salt to taste
Ghee - 2 tbsp

For Seasoning:

Mustard – ¼ spoons
Channa dal – 1 spoon
Urad dal – ½ spoon
Curry leaves – 5 to 6
Cashew Nuts for topping.
Oil – 1 tbsp
Peanuts - 1 tbsp (opt)


Method:

Roast the rava in Ghee for 5 mins. Once its done, remove and keep it aside.

Add oil to the tawa, when it is hot, add the mustard and let it splutter. Then add curry leaves, chopped chillies, Bengal gram and cashew nuts. Let it fry for 2 mins.

Then add the chopped onions, sauté till onions turn slightly brown in colour on the sides.Then add all veggies and fry till cooked.

Now add water and salt, cover with lid. Bring it to boil.

When the water starts boiling, sim it and add the roasted rava slowly so that lumps are not formed. Add Ghee around the tawa. Cover it again and let it get cooked for 10min.


You can also add a tomato for a slight variation:)

Pav Bhaji

Ingredients
8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.

For Bhaji
1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, pototo, beans, etc.) 1/2 cup shelled peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.

To Garnish
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon

Method
Pressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.
Heat butter in a pan.Add ginger-garlice, capsicum, onion, tomatoes.Fry for 2-3 minutes till very soft.
Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.Bring to boil.Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
Add lemon juice, stir.Garnish with chopped coriander and a block of butter.

For Pavs

Slit pavs horizontally leaving one edge attached.
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.

Serve hot with bhaji, a piece of lemon and chopped onion.

Ponganalu

Ingredients:


Rice - 1 cup
Boiled Rice- 1 cup
Urad dal - 50 gms
Soak overnight, After grinding needs 5-6 hrs fermentation

For seasoning:

Onions - 1 medium
Mustard seeds - 1/2 tsp
Bengal Gram - 1 tbsp
Green chillies - 2 long
Ginger - 1"
Curry leaves few
Oil - 1 tsp


Method:

Once the batter is ready, heat the kadai with oil. First add mustard, once it sputters add onions and rest of the ingredients and fry till onions are light brown in colour.

Take the required amount of batter and add the seasoning to the batter.

Heat the skillet(called ponganala pan),add few drops of oli to each hole and pour one spoonful of batter to the holes. Cover with lid and simmer it for 5 mins. Once its cooked, turn it around using a spoon.

Serve it hot with ground nut chutney or coconut chutney.

Chinese Noodles(Restaurant Style)

• Ingredients:
• 
  
• 200gms/1 packet hakka noodles(in the recipe i used top roman noodles with out masala )
• All veggies(i used broccoli,beans,capsicum,radish,mushrooms, baby corn n peas)
• 1-2 garlic, finely minced
• 1-2 tbsp soy sauce 
• 1 tsp vinegar
• 1-2 tbsp chilli sauce, as per taste
• 1-2 tbsp tomato sauce( i added a tsp of pasta sauce too)
• Salt and pepper to taste

Method:

Boil noodles in a tsp oil and bit of salt...once cooked(90%) run it in cold water let it cool down(for hakka noodles,incase you are using instant noodles u can direct cook with required amount of water).

saute vegetables in oil(keep adding oil as per ur requirements)add noodles to it ,saute it for few min then add all the sauces mentioned above.if you like the noodles to have a bit tangy kind of taste you may want to add more of soy  and vinegar and less of tomato sauce...go by ur taste buds...the more the vegetables the more colorful and healthy the recipe would become:))

Chinese Non Veg Party Menu

Chilli chicken dry

Ingredients

• 1 kg boneless chicken
• 2 tbsp soya sauce
• 2 tbsp green chilli sauce
• ajinomoto a pinch (optional)
• salt according to taste
• black pepper according to taste
• 3-4 chopped green chillies
• 1 tbsp choped garlic
• 1 tbsp cornflour
• 2 tbsp all purpose flour (maida)
• 1 egg
• 2 medium onions diced ( square pieces)
• 1 capsicum or green pepper diced  (square pieces)

Method:

1. Marinate the chicken in soya sauce, egg, salt, pepper, ajinomoto, flour, cornflour, half garlic and green chilli sauce for 1 hour.
   NOTE: all the tablespoon ingredients should be added half in the marinade, if soya sauce is 2 tbsp then add 1tbsp in marinade and the other half while cooking.

1. After 1 hour, fry the chicken pieces till they are brown and keep them on a tissue paper to absorb the excess oil.
2. Now in the same oil add chopped garlic, green chillies, fry for 2 minutes, now add fried chicken, onions and capsicum. Saute on high flame, add all the half ingredients- salt, pepper, ajinomoto, soya sauce and green chilli sauce.
3. Add 1/2 tsp vinegar,serve hot

Fried Rice:

Ingredients:

2 cups rice
1 tsp ginger-garlic paste
2 tbsp olive oil
1 cup chopped vegetables (Beans, carrots, cabbage, peas, bell pepper, celery, green onions)
1 tsp vinegar
1 tsp Soya Sauce
1 tsp sugar
2 tsp tomato ketchup
2 tsp chili sauce
2 tbsp unsalted butter
1 tsp Ajinomoto salt

Method:

1. Heat olive oil in a pan, add ginger-garlic paste, chopped vegetables and fry for few minutes. 

2. When the vegetables are half cooked, then add vinegar. Mix well and keep aside. 

3. Heat butter in a separate pan, fry rice for 2 minutes and cook with 2 cups of water and Ajinomoto salt. 

4. Mix Soya sauce, sugar, tomato ketchup and chili sauce in a bowl and keep aside. 

5. Now add this rice to the cooked vegetables along with Soya sauce mixture. 

6. Mix well and cook until it is done. 

Schezwan sauce

Ingredients

1 cup whole red chillies  (kashmiri) , loosely packed

1 tbsp chopped ginger

1 tbsp chopped garlic      1 tbsp

1 tbsp chopped green chillies   1 tbsp

4 tbsp chopped onion

1 tbsp chopped celery stalks

2 star anise ( crushed)

1 tsp red chilli pwd

1 cup tomato ketchup

1 tbsp soy sauce

1 tbsp chilli sauce

1 tbsp vinegar

1 tsp salt

1 tbsp sugar

ajinomoto   a pinch

2 drops red color 

1 pinch white pepper pwd

1/2 cup oil 

Method:

Boil the red chillies in water for one minute, grind it to a rough paste

In a pan, put oil, add ginger, garlic, green chillies, onions, celery stalks, star anise and saute until onions are just translucent, 

Add the chilli paste which you have grinded, saute for one minute

Add the rest of the ingredients and bring to boil

Simmer for 5 minutes and the sauce is ready

It can be stored like a pickle for a month

Egg Noodles:

Ingrediants:

Noodles 500 gms
Egg 2
Onion chopped lenghtwise 1
ginger garlic paste  1 tsp
Pepper powder 1 tsp
Chilly powder 1 tsp
Soya Sauce 1/2 tsp
Carrot cut lengtwise 1
Cabbage thinly cut lengthwise 1/2 cup
Capsicum cut thinly lenghtwise 1
Oil   1 tbsp  

Method:

1. Slice the onion lenght wise and keep it aside.
   
2. Take a big kadai(wok) and pour water enough to cook the noodles and heta it. Bring it to boil. When it is boiling add the noodles to it and then cook for three to five minutes. When the noodles are done remove from flame and drain all the water.
   
3. Take a frying pan and heat a little oil in it. When the oil is very hot add the onions and saute till golden brown. Now add the ginger garlic paste, pepper powder, chilly powder, Carrot, cabage, capsicum and fry briefly. Add the egg and scramble it till all the ingredients blend well with it. Add the cooked noodles and fry for 1 minute.
   
4. Add soya sauce.
   
5. Serve hot with tomato sauce.

Non Veg Party Menu-1

Mirchi Ka salan:

Ingrediants:

2 cups long green chillies (bhavnagri chillies) or green peppers, cut into thick strips
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds (rai)
1/4 teaspoon fenugreek seeds (methi)
1/4 teaspoon nigella seeds (kalonji)
6 curry leaves
1/4 tsp turmeric powder (haldi)
2 tbsps coriander-cumin powder (dhania-jeera)
2 tbsps chopped coriander
5 tablespoons oil
salt to taste

to be ground into a dry peanut-sesame powder
2 tbsps peanuts, roasted
2 tbsps sesame seeds (til), roasted
1 tbsp cumin seeds, roasted

to be ground into a paste
6 cloves garlic
1/2 cup onions, chopped
1 cup tomatoes, chopped
3 tbsps freshly grated coconut

Method:
1. wash and slit the green chillies. remove the seeds and fry in hot oil until they turn whitish in colour. remove and keep aside.
2. in the same oil, add the cumin seeds, mustard seeds, fenugreek seeds, nigella seeds and curry leaves.
3. when the seeds crackle, add the paste and cook for 2 minutes. add the turmeric powder, coriander-cumin seed poweder, chilli powder and powdered peanut-sesame mixture. cook over a medium flame, sirring continously until the oil separates.
4. add 2 cups of water and tamarind pulp and bring it to a boil.
5. add the fried green chillies, coriander and salt and simmer until the gravy thickens.

i like my mirchi ka salan with naan and a few slices of raw onion.

Chicken Tikka:

Ingredients:

1 cup fresh yoghurt (should not be sour)

1 cup finely chopped fresh coriander leaves

2 tbsps ginger paste

3 tbsps garlic paste

3-4 tbsps garam masala

6 peppercorns/ 2 dry red chillies

3 tbsps lime/ lemon juice

1/2 tsp orange food coloring

1 kg chicken (breast or thigh) skinless and cut into 2" chunks

1 large onion cut into very thin rings

Lime/ Lemon wedges to garnish

1 tsp Chaat Masala (available at most Indian groceries)

Method:

Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.

Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.

Thread the chicken onto skewers and keep ready.

Preheat your oven or grill to a medium high temperature (200 C/ 400F/ Gas Mark 6).

Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender.

Remove from skewers and put the chicken in a plate.

Put the onion rings in a separate bowl and squeeze lime juice over them. Now sprinkle the chaat masala over them and mix well so the onions are fully coated.

Garnish the Chicken Tikka with these onion rings and serve.

Chicken Biryani:

 Ingredients

2 black cardamom

800 grams chicken medium pieces

2 tbsp chopped coriander leaves

2 stick cinnamon

2 number cloves and green cardamoms each

1/2 tsp cumin and coriander pdr

2 tbsp each of chopped ginger and garlic

2 cup basmati rice

2 number green chilli

1 tbsp javeri mace

1 tbsp lime juice

4 number medium sized onions sliced

2 tbsp oil or (ghee)

2 large onion fried

6 piece pepper corns

1/2 tsp saffron color

to taste salt

to taste turmeric

2 cup yoghurt

Method:

1. Grind the ingredients to be ground to a fine paste. Mix this paste with yoghurt and salt. Make cuts on the chicken pieces and rub this marinade into them well. Marinate in the refrigerator for at least four hours. 

2. In a large vessel combine the rice, water, salt and cook till the rice is half-done. Drain the excess liquid and spread the rice on a plate to cool. 

3. Heat the oil in a heavy-bottomed pan till hot and fry the sliced onions till they are crisp and golden brown. 

4. Add the marinated chicken pieces, mix well with all other ingredients and add fried onion 

5. In a large heavy-bottomed pan add chicken with marinade and top , a layer of rice topped with a portion of the saffron milk. In this way arrange alternate layers of melted clarified butter (ghee)/ butter, chicken, rice and saffron milk till they are all used up. Make sure the topmost layer is of rice topped with melted clarified butter (ghee) / butter and saffron milk. 

6. cook on high heat for first 10 min and next 10 min medium heat and next 10 in low heat 

7. cover it with a tight fitting lid. Cook on very low level 

8. Garnish with slices of boiled eggs, nuts or raisins.

Serve with raitha and rotis and white rice