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

Veg Party Menu-1

Shahi Paneer:


Ingrediants:

Cottage cheese (paneer) 400 grams Onion , quartered 2 large Oil 2 tablespoons Cloves 3 Black peppercorns 4-5 Cinnamon 2 one inch sticks Bay leaf 1 Green chillies, slit 2 Ginger paste 1 teaspoon Garlic paste 1 teaspoon Cashewnut paste 1/4 cup Yogurt 1/2 cup Cream 1/2 cup Saffron (kesar) a pinch Garam masala powder 1/2 teaspoon Salt to taste

METHOD Cut the paneer into half inch wide and one inch long pieces. Boil the onions in quarter cup of water. Drain and allow to cool. Grind to a fine paste. Heat the oil in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant. Add the green chillies and boiled onion paste and sauté for three to four minutes on low heat so it does not get coloured. Add the ginger paste and garlic paste and continue to sauté for half a minute. Add the cashewnut paste and sauté for another two minutes. Add the yogurt and sauté till the water from the yogurt gets absorbed. Stir in the cream, saffron and garam masala powder and salt to taste. Add the paneer and stir gently to mix. Sprinkle green cardamom powder and serve hot. Bagara Baigan: Ingredients: 250gms: Small Round Brinjals  1 tsp: Ginger Garlic Paste 1 Cup: Onions Chopped 1 tbs: Seseme seeds (fry a little) 1 tbs: Grated Coconut 1 tbs: Roasted Groundnuts 1/2 tsp: Turmeric Powder 1/2 tsp: Coriander Powder 1/2 tsp: Cumin Powder 1/2 tsp: Garam Masala Tamarind small lemon size Add Red Chilli Powder according to taste Add Salt according to taste 4 Tb Sp Oil for Frying Method: 1. Slit Brinjals from both the sides without cutting the vegetable completely. 2. Soak tamarind in 2 cups of water for 1/2 hour. 3. For the gravy, make a smooth paste of seseme seeds, roasted peanuts and grated coconut. 4. Heat a pan, Pour 2 tb sp of oil in it and fry the brinjals they become soft and keep aside. 5. Pour the rest of the oil in the pan, heat it. 6. Add ginger garlic paste and chopped onions and fry until the onions turn light brown. Add the masala paste. Fry a little for 1 minute, keep stirring. Now add turmeric powder, cumin powder, coriander powder and red chilli powder and mix well. Add the tamarind juice, and salt according to taste. 7. Now add the fried brinjals and cover the pan with a lid and cook on a medium flame for 5 minutes or until the brinjals are completely cooked.  Serve hot with garnished coriander leaves. Plain Pulao: Ingredients: 1 cup rice (uncooked) 1 cup milk 1 cup water 1 tsp fennel seeds 2 red chillies 2" cinnamon 3-4 cloves 2-3 cardamom 2 bay leaves 1 star anise 1 small onion 2-3 pods garlic chopped 1/4 cup cilantro chopped 2-3 Tbsp oil Salt to taste Method: In a pressure cooker, heat oil. Add the whole spices and fry until fragrant. Add onions and garlic and fry until onions turn golden brown. Add rice and cilantro and fry for a couple minutes. Stir in the milk, water and salt to taste. Cover and cook until done (2 whistles in my cooker). Onion Raitha: Ingredients: 1/2 kg curd 2 onion (finely chopped) 1 green chilly (finely chopped) 1 ginger (finely chopped) few coriander leaves (finely chopped) 1 tsp oil for tadka 1/4 mustard seeds (small) 1 tsp salt Method: Beat curd. Add onion, salt, green chilly and coriander leaves. Heat oil in a large spoon. Add mustard seeds. Add it to the raita. Mix well. Refrigerate for 1-2 hours before serving. Serve the onion raita  Note: Rotis/White Rice and Rasam can be common for all veg party menu's