Szechwan Chicken

Ingredients:

• Chicken boneless – 200 gm (cut into thin strips)
• Oil – as required
• Garlic – 4 cloves (chopped)
• Whole dry red chilies – 6 to 8 (cut into half)
• Onion – 1 (sliced)
• Capsicum – 1 (cut in julienne)
• Carrot – 1 (cut julienne)
• Cabbage – ¼ (cut in julienne)
• Chilly garlic sauce – 2 tsp or 2 tbsp
• Oyster sauce – 2 tsp or 2 tbsp
• Worcestershire sauce – 2 tbsp
• Black pepper powder – as required
• White pepper powder – as required
• Salt to taste
• Tomato – 1 (remove seeds – cut in julienne)
• Corn flour – 1 tbsp or as required
• Green chilies – 4 to 5
• Green spring onion leaves – 1

Method:

• Heat oil add chopped garlic sauté it light brown, add whole dry red chilies, chicken thin strips mix it well and cook. Add little water cover it with lid and cook it
• Then add sliced onions and veggie julienne like – capsicum, carrot, cabbage, mix it then add chilly garlic sauce, oyster sauce, Worcestershire sauce, also add ¼ cup water and cook.
• Add seasoning like – black pepper powder, white pepper powder, salt, then add tomato julienne mix and cook.
• Dissolve 1 tbsp corn flour in water, add it to chicken mixture and cook. Chicken Szechwan is ready.
• Garnish it with green chilies and spring onion leaves.

Chicken Bhuna Masala

                                                                                                              Ingredients:

• 1/2 kg chicken breast, cut in small pieces
• 2 tbsp garlic and ginger paste
• 2 onions, medium, sliced
• 2 tomatoes, chopped
• 1 tbsp red chili powder
• 1 tsp crushed cumin seeds
• 2 tbsp butter
• 1/2 tsp turmeric powder
• 1 cup fresh cream
• Salt to taste
• 1/2 tsp black pepper powder
• 1 tsp garam masala powder (all spices)
• Coriander leaves as required
• 4-5 green chilies
• Oil as required

Method:

• Heat oil add ginger garlic paste sauté it till light brown, then add 2 sliced onions and chopped tomatoes. Cook for 2 to 3 minutes till tomatoes looses it color and hardness.
• Then add chicken pieces, 1 tbsp red chili powder and salt, mix it and stir fry it. Add ½ tsp crushed cumin seeds, slow the gas flame and add 2 tbsp butter mix it well cover with lid and cook till aroma of butter comes out.
• Now put the gas flame to high, add turmeric powder and stir fry it again. Then switch Off the gas flame add fresh cream (if you don’t switch off the gas flame chances are the cream with curdle) mix it well then switch On the gas flame, add black pepper powder, garam masala powder and cook till done.
• Garnish with coriander leaves, green chilies 

Crisp western style fish fry

Ingredients:

• 500 gm fish fillets, cut in long pieces
• 1 egg
• 1/2 cup rice flour
• 1tbsp chopped ginger
• 2 lemons
• 1 tsp garlic paste
• 1 tbsp crushed red chilies
• 1 tsp crushed cumin seeds
• 1 tsp crushed coriander seeds
• 1 tsp all spices powder
• 1/2 tsp turmeric powder
• Salt to taste
• Oil for frying

Method:

• Put fish fillets in bowl and add garlic paste and chopped ginger in it.
• Beat egg and add salt, chilies, turmeric powder, all spices,  crushed coriander and cumin seeds in it. Mix it well and make a mixture of it.
• Add lemon juice in fish and put the fish in egg mixture.
• Now add rice flour in it and mix it with your hands. Fry it in hot oil till its golden brown.

Tip: Use the rice flour which is available in market as we need a very refined quality of rice flour.

Quick Chicken Snack

Ingredients:

• 1/2 kg chicken breasts
• 2 ounces rice flour
• 2 ounces refined flour
• 1 tsp baking powder
• 1/2 tsp cumin powder
• 1 tsp sesame seeds
• Salt to taste
• 1/2 cup oil

Method

• Put refined flour, rice flour, salt, baking powder, oil, cumin powder and sesame seeds in a bowl.
• Add 1 cup water to make paste of the ingredients. Cover with lid and set aside.
• Cut the chicken breasts lengthwise in thin strips.
• Coat the chicken stripes first in refined flour and then dip in in the prepared mixture.
• Heat oil for frying in a pan and fry the chicken pieces. When they are golden from both sides, take them out and serve with tomato sauce.

Crisp Prawns

Ingredients:

• 1 medium onion, cut in rings
• 8 prawns
• 125 ml water
• 1 egg
• 7 pinches salt
• 6tbsp refined flour
• 1 pinch baking powder
• Oil for frying

Method :

• Put egg and water in the freezer till it is almost like slush.
• Whisk egg, salt and water, till light and very frothy.
• Add refined flour a little at a time, keeping the batter soft. Add baking soda and give a final whisk before dipping onion rings and prawns into it.
• Heat oil in a wok and deep fry the prawns and onion rings a few at a time.
• When they are golden take them out and serve.

Chicken Methi Pakora

                                                                                                              Ingredients:

• 300 gm chicken minced meat
• 1 cup fresh fenugreek leaves (methi)
• 1 1/2 cup gram flour
• 3 medium onions, sliced
• 6-8 green chilies, chopped
• 2 tbsp red chili powder
• 2 tbsp white cumin seeds
• 1 tbsp garlic paste
• 4-6 curry leaves, chopped
• Handful green coriander. chopped
• 1/4 tsp baking powder
• Salt to taste
• Oil for deep frying

Method Of Chicken Methi Pakora

• Make a light thick and smooth batter using the sifted gram flour, baking powder and keep it aside for 30 minutes.
• Mix the remaining ingredients and gently fold in the batter except oil. Add a little water if needed for mixing. After mixing leave it for 10 minutes. Check the seasoning by frying one pakora.
• Heat oil and deep fry the pakoras till golden brown on light medium flame.
• Remove from oil and place them on the kitchen towel to remove the excess oil.
• Serve hot with ketchup or chutney.

Chicken Shashlik

For the chicken to marinate in:

1 kilo chicken breast cubes
1 tbls minced ginger and garlic
1 tbls soya sauce and vinegar 
1/2 tbls lemon juice 
1 tsp sumac, or, 1/2 black salt
1/2 tsp salt
1/2 tsp sugar
1/2 tsp red chilli flakes


Veggies for sauce and seekhs, cut in cubes:

1 large green capsicum
1/2 kilo tomatoes, remove insides and set aside
3, 4 small onions
1 tbls soya sauce
1/2 tbls white vinegar
1/2 tsp sugar
1/2 tsp black pepper
1/2 tsp white pepper
oil

For the sauce

the insides of the tomatoes, chopped
125 ml tomato paste
1 tsp red chili
1/2 tsp, or to taste, salt
1 tbls soya sauce
1/2 tbls vinegar
oil

Method:


1- marinate the chicken in all the given spices, cover and set aside for at least an hour
2- after the hour is over,  make seekhs of almost all the cubes adding capsicum, onion and tomato, leaving just about a quarter cup of the cubes. Brush with oil and let the skewers rest.
3- heat oil in a pan and throw in the remaining veggies, adding all the spices for them. Fry for a few minutes and remove from heat. Fry the remaining chicken cubes, and add them to the veggies 
4- make the sauce, add to the chicken/veggie mixture. 
5- grill the seekhs - or fry them, as u wish.I half fried and half grilled. That went quicker. Keep warm