Chicken 65

Ingredients:

Boneless chicken = 500 gms

Egg = 1 no

Yogurt = 2 tblsps

Ginger-garlic paste = 1 tbsp

Garlic = 3-4 cloves

Ginger = 1 inch

Green chilly = 3-4 nos

Curry leaves = 10-15

Red chilly powder = 1 tsp

Turmeric = 1 tsp

Black pepper powder = 1 tsp

Coriander powder = 1 tsp

Cumin powder = 1 tsp

Lemon juice = 2 tsp

Salt as per taste

Oil for frying

Coriander for garnish

Recipe:

1. Make preferred size chicken pieces and wash it thoroughly. Let the water drain for 4-5 minutes. 

2. Take a bowl and put chicken pieces in it. Add yogurt, ginger garlic paste, egg, red chilly powder, black pepper powder, turmeric, coriander powder, cumin powder and 1 tsp lemon juice in it. Also add salt as per taste. 

3. Marinate the chicken for 1 hour. 

4. Heat some oil for deep frying. Fry all chicken pieces till golden brown and keep it aside.

5. Slit the green chilies. Slice the garlic and make ginger julienne. 

6. Heat oil in a pan. Add sliced green chilies, ginger, garlic and saute it till it gets crispy. Then add curry leaves and fry again. 

7. Now add fried chicken pieces. Sprinkle little salt and 1 tsp of lemon juice on it. Mix well. Garnish it with chopped coriander.

8. Chicken 65 is ready to serve. 

Sweet and spicy chicken wings

Ingredients:

Chicken wings - 10-12 nos
Ginger-gralic - finely chopped 1 tsp each
Soya suace  - 2 tsp
Vinegar - 1 tsp
Red chilly sauce -  2 tsp
Black pepper powder - 1 tsp
Sweet and spicy red chilly sauce -  2 tblsp
Tomato sauce  - 1 tblsp
Brown sugar - 1 tblsp
Seaseme seeds - 1 tsp
Red chilly flakes - 1 tsp
Oil - 1 tsp
Spring onion - 1 tsp finely chopped for garnish
Salt as per taste

Recipe:

1. Clean the chicken wings and cut them into 3 parts.
2. Place them in a bowl. Add chopped ginger, garlic, 1 tsp soya sauce, 1 tsp red chilly sauce, 1 tsp vinegar, black pepper powder and salt as per taste. Mix it well and keep it aside to marinate for atleast 2 hours.
3. Preheat the oven at 250 degree celcius for 10-15 minutes.
4. Grease the baking tray. Place the marinated wings on to it and bake it for 20-25 minutes.

5. Flip them after 10 minutes.
6. Once the wings are crispy and brown in color, remove them from the oven.
7. In a sauce pan, add tomato sauce, red chilly sauce, soya suace, sweet and spicy red chilly sauce, seaseme seeds, red chilly flakes and brown sugar.

8. If the sauce is to thick add 1-2 tsp of water.
9. Let the sauce boil for a minute and then add chiken wings. Mix well.
10. Remove them in a plate. garnish it with seaseme seeds and green onions.
11. Sweet and spicy chicken wings are ready to be served.

 

 

Party Idea: Corny Shrimps in papad cone

Ingredients:

Udid papad (papadams) = 4 nos

Small shrimps – ½  cup

Sweet corn  - ½ cup

Onion – ½

Garlic – 1 clove finely chopped

Ginger – 1 tsp finely chopped

Soya sauce – 1 tsp

Vinegar – 1 tsp

Chilly sauce – 1 tsp

Black pepper powder – 1 tsp

Turmeric – 1 tsp

Red chilly powder – 1 tsp

Chat masala – 1 tsp

Oil – 2 tsp

Salt as per taste

Recipe:

1.       Cut each papad in half.

2.       Heat a pan and roast the ½ cut papad, one at a time.

3.       Once roasted, remove it from pan and quickly roll it into a cone. Keep them aside.

4.       Heat some oil in a pan. Add finely chopped ginger, garlic and onion in it. Sauté it for a minute.

5.       Add shrimps to it along with soya sauce, vinegar, red chili sauce, black pepper powder  and salt as per taste in it.

6.       Sauté it for a minute or till the shrimps  are completely cooked. Remove it in a bowl.

7.       Add some oil in another pan. Add sweet corn to it and sauté it for minute.

8.       Add turmeric, red chili powder, chat masala and salt as per taste. Mix well. Remove it in another bowl.

9.       Now, take each papad roll in a hand. Add 1 spoon of shrimps mixture in it along with another spoonfull of sweet corn on top of it.

10.   Granish  with coriander and serve hot.

Pizza Puri

Ingredients:

Refined flour - 1 cup
Semolina - 1 tblsp
Tomato Puree - 1/2 cup
Basil - 1 tsp
Oregano - 1 tsp
Black pepper powder - 1 tsp
Red chilly flakes - 1 tsp
Cheese - 1/2 cup
Red food color - 1/2 tsp
Oil for deep frying
Salt as per taste

Recipe:

1.  Mix the refined flour and semolina together.
2. Add tomato puree, basil, oregano, black pepper powder, red chilly flakes, red food color and salt as per taste to it. Knead it well. Make a dough and keep it aside covered for 1-2 hrs.

3. Meanwhile, in a bowl add grated cheese, black pepper powder and red chilly flakes. Mash it well to make a paste of it.
4. Take a small ball from the dough. Stuff mashed cheese in it.

5. Roll a medium sized puri from it. Do not make it very thin, it should be little thick.

6. Heat some oil for deep frying in a pan. Place each puri in it and fry them on medium flame for 1 minute on both sides.

7. Pizza flavoured puri is ready to eat. Serve  hot with any colddrink or juice of your choice.

Quail Fry (Hola masala)

Quail is a small bird found and consumecd as a delicasy in France, Japan, Malta, Portugal, Poland and also in India. Cooking quail is very easy compared to any other meat. In India its also known by its local name "Hola". I hope you will find this recipe interseting.

Ingredients:

Quail - 2 nos
Curd - 1/2 cup
Ginger-garlic paste - 1 tsp
Turmeric powder - 1 tsp
Red chilly powder - 1 tblsp
Garam masala - 1 tsp
Oil - 1 tblsp
Lime juice - 1 tsp
Salt as per taste

Recipe:

 

1. Wash the quail thoroughly and pat dry with tissue paper.
2. Apply 1 tsp ginger-garlic paste, 1/2 tsp turmeric, 1/2 tblsp red chilly powder, some salt and marinate for 1-2 hours.
3. Heat some oil in a pan. Add marinated quail and fry it well from all sides for 3-4 minutes.
4. Once they are half done, add remaining turmeric, red chilly powder, garam masala, curd and salt as per taste.While adding the salt, keep in mind that we have added some salt in marination as well. Mix well. Let it cook for 5-10 minutes.
5. Once the quail is fully cooked and all the water dries out, add 1 tsp of lemon juice and switch off the gas.
6. Serve hot with some cocktails or mocktails as accompaniment.

Stuffed Chicken Lollypop

Stuffed Chicken lollypop

Ingredients:

Chicken wings - 10-12 nos
Garlic - 2 tsps finely chopped
Ginger - 2 tsps finely chopped
Green chilly - 1 finely chopped
Black pepper powder - 1 tblsp
Eggs - 2 nos
Soya sauce - 1 tblsp
Vinegar - 1 tblsp
Green/Red chilly sauce - 1 tblsp
Cornflour - 3/4 tblsps
Rice flour - 1/2 tblsps
Red food color - 2 pinch
Salt as per taste
Oil for frying

For stuffing:

Mozerella cheese - 1/2 cup
Mint leaves - 4-5 finely chopped
Black pepper powder - 1 tsp
Salt as per taste

Recipe:

1. Wash the chicken wings properly and make lollypop from it. Place them in a bowl. Add finely chopped ginger, garlic, green chilly and balck pepper powder to it. Mix well.
2.Then add 2 eggs, cornflour, rice flour, red food color and salt as per tatse to it. Mix well. You can adjust the amount of cornflour as per constictency. Marinate it for 2-3 hrs.
3. Meanwhile for stuffing, take mozerella cheese in one bowl. Add finely chopped mint leaves, black pepper powder and salt as per taste to it. Be carefull about salt as cheese is already salty. Mash everything with your hand to make a smooth paste from it.
4. Take the marinated lollypop out and stuff it with cheese stuffing as shown below in the picture. Follow the procedure for the remaining lollypops.

5. Meanwhile heat some oil on a medium flame for deep frying. Once the oil gets hot place 3-4 lollypops in it.
6. Lollypops will be cooked in 4-5 minutes on medium flame.
7. Once the chicken is cooked, remove them all and serve hot with schezwan sauce or tomato ketchup.

Garlic Prawns and Prawns curry

Ingredients:

Tiger Prawns - 1 kg
Oinon - 2 (Fine paste)
Tomato - 1 (puree)
Refined flour - 2 tblsps
Coconut milk - 1 cup
Garlic - 10-12 cloves finely chopped
Green chilly - 2 finely chopped
Ginger,garlic,green chilly paste - 1 tblsp
Asafoetida  - 1 tsp
Turmeric powder - 2 tsp
Red chilly powder - 2 tsp
Garam masala - 1 tsp
Coriander powder - 2 tsp
Black pepper powder - 1 tsp
Lemon - 1/2
Tamarind pulp - 1 tblsp
Salt as per taste
Oil as per use


Recipe:

Garlic Prawns

 1. Wash the prawns and clean them. Pat dry them with the use of tissue paper.
2. Take 2 tblsps of refined flour in a plate. Add 1 tsp black pepper powder and salt as per taste to it. Mix well.
3. Mix the pat dried prawns in this flour.
4. Heat some oil in a pan. Add finely chopped garlic and green chilly in it. Saute it for a minute.
5. Once the garlic starts getting light brown, add the refined flour coated prawns in it.
6. Add salt as per taste in it. Saute these prawns on high flame for 2-3 minutes. Prawns doesnt take much time to cook.
7. After 2-3 minutes, switch off the gas. Garnish them with some chopped coriander. If you like you can add some lemon water too.
8. Serve it hot as a starter.

Prawns curry

1. Wash the prawns and clean them.
2. Add some salt, 1/2 tsp asafoetida and 1 tsp turmeric in it. Mix well and keep aside for some time.
3. After 1/2 hour, heat 2 tblsps of oil in a pan. Saute these marinated prawns in it for 1 minute. Remove them from it and keep aside.
4. In the same pan, add 2 tblsps of more oil. Once this oil get heated, add 1/2 tsp asafoetida and onion paste in it.
5. Saute this paste for 3-4 minutes. After that, add 1 tblsp of ginger, garlic and green chilly paste in it. Mix well. Saute untill the oil starts to ooze out from it.
6. Once oil starts to ooze out, add 1 tsp turmeric powder, 2 tsp red chilly powder, 1 tsp garam masala, 2 tsp coriander podwder and mix well. Saute it for 2-3 minutes and then add strained tomato puree.
7. To make a curry add 1 cup of water in it. You can adjust the water as per the desired constistancy.
8. Cover the pan and let it cook for 3-4 minutes.
9. After 3-4 minutes, add sauted prawns and tamarind pulp in it, mix well.
10. Again cover it and let it cook for 1-2 minute on low flame.
11. Then remove the cover. Add 1 cup coconut milk. Mix well and cook it for 1 minute on very low flame.
12. After 1-2 minute, switch off the gas. Curry is ready to serve.
13. Garnish it with some chopped coriander and serve it hot with steamed rice.

Stuffed Cherry Tomatoes

Ingredients :

Cherry tomatoes - 1 packet
Soft cheese - 1 packet
Garlic - 2 cloves
Green onion leaves - 1/4 cup finely chopped leaves, no onion.
Black paper powder - 1 tsp
Lemon juice - 1/2 tsp
Olive oil - 1 tsp
Salt as per taste


Recipe:

1. Wash and pat dry the tomatoes. Cut the upper part of tomatoes and very little lower part to make it stand.
2. Scoop out these tomatoes from the upper part and put it in the fridge for some time.
3. Meanwhile get down the cheese to room temprature.
4. In a bowl, take some cheese. Add crushed garlic, finely chopped green onion leaves, black paper powder, lemon juice, olive oil and salt as per taste in it. Mix all well.
5. Take this mixture in a piping bag. Take out the tomatoes and fill them with this cheese.
6. Again place them in the fridge for 5-10 minutes.
7. Serve these tomatoes as an appetizer. It goes well with any wine.

Dry mutton (Lamb meat) chops

Ingredients:

Mutton chops - 5/6 nos
Yogurt - 1/2 cup
Ginger garlic paste - 1 tblsp
Green chilly paste - 1 tblsp
Turmeric powder - 2 tsps
Red chilly powder - 3 tsps
Garam masala - 2 tsps
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Cardamom powder - 1/2 tsp
Lemon juice - 1 tsp
Semolina - 1/2 cup
Oil - 1/4 cup
Salt as per taste


Recipe:

1. Wash mutton chops and pat dry them.
2. Take a bowl. Add yogurt, ginger garlic paste, green chilly paste, 1 tsp turmric powder, 2 tsp red chilly powder, garam masala, cumin powder, coriander powder, cardamom powder, lemon juice and salt as per taste and mix well.
3. Add mutton chops in this yougurt mixture and marinate it for 4-5 hours.
4. After 4-5 hours preheat the oven at 250 degree celcius for 10 minutes.
5. In a baking pan, place these marinated mutton chops and roast them in the oven for 15-20 minutes.
6. After 15-20 minutes, take them out and check if it is cooked. If  it is not, place it again for 5-10 minutes.
7. Add 1 tsp red chilly powder, 1 tsp turmeric powder and salt to semolina. Take out the mutton chops from oven.
8. Cover these chops with semolina mixture and shallow fry them in a little oil.
9. Server them hot with green chutney, red chutney or salad.

Palak (Spinach) Vadi

Ingredients:

Spinach -  1 pack
Chickpea flour - 1/2 cup
Rice flour - 3 tblsps
Ginger-garlic paste - 2 tsp
Green chilly paste - 2 tsp
Turmeric powder - 1 tsp
Red chilly powder - 1 tsp 
 Asafoetida - 1/2 tsp
Garam masala - 1 tsp
Carrom seeds - 1 tsp
Sesame seeds - 1 tsp
Oil - 1 tblsp
Salt as per taste

Recipe:

1. Wash the spinach and let the water drain out from it for an hour. Make spinach as dry as possible.
2. Finely chop this spinach.
3. In a bowl take all the chopped spinach. Add chickpea flour, rice flour, ginger-garlic paste, green chilly paste, turmeric, red chilly powder, asafoetida, garam masala, carrom seeds, sesame seeds and salt as per taste.
4. Mix all well. Salt will make the spianch to ooze out its water.
5. Heat 1 tblsp of oil and add to the spinach mixture. Make 2 rolls from that mixture.
6. While doing these rolls, apply some oil on your hand to prevent sticking.
8. In another vessel, boil some water. Apply some oil on 1 strainer and place these rolls in it.
9. Place this strainer on boiling water and steam the rolls for 10-15 minutes.
10. In 10-15 minutes roll will get cooked. Remove them from the strainer and let it cool for 5-10 minutes.
11. Once it get cooled down, cut it into small circles and shalow fry them with some oil.
12. You can server these vadi, as a side dish or an accompaniment or just like snacks with tomato ketchup or green chutney.

Batata Vada (Potato fritter)

Ingredients:

Potato - 3 nos boiled
Onion - 1 finely chopped
Cheakpea flour (Besan) - 1 cup
Ginger garlic paste - 1 tsp
Coriander leaves - 1 tblsp finely chopped
Fennel  seeds (Saunf) - 1 tsp
Green chillies - 2-3 nos
Carom seeds (Ajwain) - 1/4 tsp
Red chilly powder - 1 tsp
Turemeric -  1 tsp
Curry leaves - 4-5
Oil for deep frying
Salt as per taste
2 fried green chillies and garlic chutney for garnishing


Recipe:

1. Mash the boiled potatoes with hand. Grind fennel seeds and 2 green chillies in a mixer.
2. Heat 2 tblsps of oil in a pan. Add curry leaves to it. Saute it for a minute.
3. After a minute add chopped onion to it. Fry the onion for 2-3 minutes.
4. Then add turmeric, ginger garlic paste and green chilly-fennel seeds mixture to it. Saute it well for 2 minutes.
5. After that add mashed potato and salt as per taste to it. Mix well and cover it for 2 minutes. After 2 minutes add some chopped coriander and switch off the gas.
6. In another bowl take 1 cup of cheakpea flour. Add red chilly powder, turmeric, carom seeds and salt as per taste. With the use of some water make a thick batter of it.
7. For making the vadas cryspy, add 1/2 tblsp of hot oil or 1/4 tsp of soda in it. Meanwhile heat some oil for frying in another pan.
8. Make small balls of potato mixture and give it a shape of vada. Dip each vada in the batter and put it in the hot oil for deep frying.
9. Once it is golden brown in color remove it from the oil, put it on paper towel to drain excess oil.
10. Serve batata vada hot with fried gren chillies and garlic chutney. Best served with Pav. You can find the recipe of Pav in my blog.

Crab meat cutlet

Ingredients:

Readymade crab meat sticks - 1 packet
Bread crumbs - 1/2 cup
Egg - 1 no
Ginger-garlic paste - 1 tblsp
Red chilly powder - 2 tblsp
Coriander powder - 1 tblsp
Turmeric powder - 1 tsp
Asafetida (Hing) - 1/2 tsp
Lemon juice - 1 tsp
Salt as per taste
Oil for frying

Recipe:

1. Defrost the ready crab meat sticks. Fry these sticks with little oil in a pan.

2. Mince these sticks in a mixer.
3. Take this mixture in a bowl. Add egg, red chilly powder, coriander powder, hing, turmeric powder, lemon juice and salt as per taste.Mix all the ingrediants well.
4. For the binding of these cutlets add bread crumbs as per required.
5. Make cutlets with this mixture.
6. Add little oil in a pan and shallow fry these cutlets.
7. Serve these cutlets hot with tomato sauce or tamarind chutney.

Trout Fish Fry

Ingredients:

Trout Fish - 1 no
Rice flour - 1/2 cup
Ginger garlic paste - 1 tsp
Asafoetida (Hing) - 1 tsp
Red chilly powder - 2 tsp
Garam masala - 1 tsp
Turmeric powder - 1 tsp
Lemon - 1 no
Oil to fry
Salt to taste
Onion, tomato and carrot for garnish


Recipe:

1. Clean the trout fish thoroughly and make some slits on it.
2. Apply half squizzed lemon, salt and hing to it. Keep aside for 10 minutes. 
3. In a bowl take ginger garlic paste. Add red chilly powder, garam masala, turmeric powder and salt to it. Mix it well.
4. Apply this ginger garlic paste mixture on a fish and keep it in the fridge for 10-15 minutes.
5. In a plate take rice flour. Add 1 tsp red chilly powder and salt as per taste. Mix well.
6. Remove the fish from fridge. Roll the fish in this rice flour.
7. In a pan heat some oil. Place the rolled fish on it and shallow fry it.
8. After 3 minutes flip the fish and again fry it for 3 minutes.
9. Place the fried fish on a serving plate. Garnish it with salad and serve hot.

Soyabean manchurian

Soyabean manchurian


Ingredients:

Soya chunks - 1 cup
Egg - 1 no
Onion - 1/2 cup finely chopped
Cabbage - 1/4 cup finely chopped
Green capsicum - 1/4 cup finely chopped
Green onion - 1/4 cup finely chopped
Gralic - 1 tblsp finely chopped
Ginger - 1 tblsp finely chopped
Green chilly - 1 no. finely chopped
Black pepper powder - 1 tsp
Soya sauce - 1 tblsp
Vinegar - 1 tblsp
Red chilly sauce - 1 tblsp
Cornflour - 1 tblsp
Sugar - 1 tsp
Oil - 1/2 cup
Salt as per taste


Recipe:

1. Boil 3 cups of water in a saucepan. Add soya chunks to it. Let it boil for 2 minutes. Strain the chunks and squeeze out excess water from it.
2. In a bowl, add egg, 1 tblsp cornflour, 1 tsp finely chopped ginger, garlic, soya sauce, vinegar and salt as per taste. Mix it well.
3. Heat 3 tblsps of oil in a pan. Saute the soya chunks in it for 3-4 minutes on high flame. Keep stiring in between. After 3-4 minutes remove it in another plate.
4. Heat 2 tblsps of oil in a pan. Add ginger, garlic and chilly in it.  Saute it. Add finely chopped onion, cabbage, capsicum, green onion and stir it well on high flame.
5. Now, add soya sauce, vinegar, chilly sauce and sauted soya chunks in it. Add salt and sugar as per your taste. Finally, dissolve 1 tblsp of cornflour in 2 tblsp water, mix it well and add this cornflour paste to the soya chunks. Stir it for 1 minute.
6. Remove the Soyabean manchurian in serving plate. Granish it with green onions and serve hot.

Broccoli Soup

Broccoli soup inspired by Chef Gorden Ramsay


Ingredients:

Broccoli - 1bunch
Extra virgin olive oil - 4 to 5 tblsp
Water - 3 to 4 cups
Black Pepper powder - 1 tsp
Salt to taste
Cheese or butter for garnish


Recipe:

1. Boil water in a saucepan. Add broccoli florets to it. Let it boil for 5 minutes.
2. Strain the florets, but do not throw away the boiled water.
3. Add florets, boiled water, black pepper powder, extra virgin olive oil and salt in a mixer. Finely grind these ingredients together.
4. Pour this in a serving bowl.
5. Garnish with extra virgin olive oil, cheese or butter by choice. Serve hot.