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. 

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.

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:))

Aloo Patties

Ingredients:

- 5 boiled potatoes
- ¼ coconut
- 50gms kishmish
- 50gms cashew nuts
- Salt
- Black pepper powder
- Oil for frying

Method:

- Boil the potatoes and peel the skin if the potatoes.
- Mash it and add grated coconut, kishmish (raisins ) and cashew nuts, salt and black pepper powder in the mixture.
- Mix all the ingredients well.
- Take one drop of oil on both the palms and make small round balls of this mixture.
- Heat oil in a pan and once the oil get heated put these balls in the pan for frying.
- Fry it on medium flame so that it properly gets cooked from within.
- Remove the balls from the pan once they become golden brown in color.

The aloo patties are ready to eat.

Thotakura Bonda

Ingredients: 
125g - thotakura
250g - besan/gramflour
2 tbsp - rice flour
4-5 - green chillies,very finely chopped
1 - onion, medium, chopped fine
Salt
Oil for deep frying
2 pinches - baking soda
1/2 inch - ginger, chopped fine
2 tsp - chopped coriander leaves

Method

1. Clean and wash thotakura leaves and very tender stalks.
2. Chop them fine, keep aside.
3. Mix all the ingredients (except oil) and add greens, prepare a thick batter.
4. Drop lemon-sized balls into hot oil and fry on medium flame till light golden in colour.
5. Remove them on to a paper napkin to absorb excess oil.
6. Serve the bonda with any chutney/tomato sauce as evening snack/starter.

Bhendi Raitha

• Ingredients:
• 
  
• 400gm okra/Bhendi
• 350gm low fat natural yogurt
• Half tsp turmeric powder
• Half tsp chilli powder
• 1 tsp whole cumin
• 1 tbsp oil
• Salt to taste (black salt if you have it)

Method:

Prepare the okra/Bhendi as above in my introduction. Preheat the grill to a medium setting.When it’s hot, grill the cumin on a baking tray for a few seconds, then crush into a fine powder and keep for later.

In a shallow rectangular dish, stir the yogurt with salt to your taste and leave to chill in the fridge. If using black salt, don’t add salt here.

Next mix the okra pieces with the chilli, turmeric and oil in a bowl. Place on a lined baking sheet in a single layer and grill for 8-10 minutes until sizzling and crispy.

When they are done, mix into the yogurt. Sprinkle the fresh cumin powder on top and half a teaspoon of black salt (if you are using it). Serve chilled as soon as possible.

Crisp prawns

Ingredients: 
7 pcs of prawns
1 tbsp ginger minced
2 green chillies chopped fine
1/2 tsp freshly ground pepper
1 tbsp lime juice
1/2 cup rice flour
1 tbsp red chilli powder
2 eggs
250 gms bread crumbs
250 gms rava (semolina)
oil for deep frying
Lime wedges for garnish

Method:
Clean the prawns and wash. Keep the tail on. Pat dry. Mix the ginger garlic, green chillies, lemon juice, salt and pepper together and marinate the prawns in this mix for 3-4 hours. Mix the flour and egg together in a bowl and blend to remove any lumps. Mix the bread crumbs and rava together in a flat plate. Dip the prawns in the batter, then roll in bread crumb-semolina mix to coat nicely and deep fry till golden. Garnish with a squeeze of lemon and serve with mint-coriander chutney.

Smoked Baigan

Ingredients 


Baigan: 4 large,
Onion: 2,
Garlic: 5 cloves
Garam masala: ½ tsp, Cardamom: 2,
Cloves: 2,
Curd: One cup,
Dal Chini: a pinch
Ghee: 3 tsp

Method: 

Chop the onion finely, fry and add masala.
Put the brinjal on the gas flame till it becomes pulpy.
Peel the brinjal stem and beat the pulp so it becomes bharta,add ghee.
Add garam masala, curd and allow it to cool.Serve fresh.

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.

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.