SAMOSA CHAT

 INGREDIENTS:-

FOR SAMOSA PATTI:-

1. Maida                 1 cup
2. Rawa                  1 tbsp
3. Baking soda        a pinch
4. Water                  3/4 cup
5. Oil                      2 tbsp

FOR PASTE:-

1. Maida                1 tbsp
2. Water                 2 tbsps

FOR GRAVY:-

1. Dry gree peas        1 cup
2. Water                     5 cup
3. Turmeric                1/2 tsp
4. Salt                         3 tsp

FOR GRINDING:-

1. Ginger                 1"
2. Garlic                  6
3. Onion                  1
4. Cinnamon           1"
5. Cloves                 5
6. Fennei seeds       1 tsp
7. Jeera                   1 tsp
8. Dhania powder   1 tsp

FOR FILLING:-

1. Potatoes                    5 big
2. Onion                        1 chopped
3. Green chilies             5
4. Ginger-garlic paste    1 tsp
5. Salt                            1 tsp
6. Turmeric                    1/2 tsp
7. Garam masala            1 tsp
8. Curry leaves              few
9. Coriander leaves       little
10. Mint leaves               little
11. Oil                             2 tbsps

FOR TAMARIND SAUCE:-

1. Tamarind             lemon size
2. Jaggery               1/2 cup
3. Salt                      a pinch
4. Water                  1/2 cup

FOR SEASONING:-

1. Fennel seeds        1/2 tsp
2. Oil                        1 tsp

FOR GARNISHING:-

1. Mint leaves          handful
2. Coriander leaves  handful
3. Onion                   1
4. Tomato                 1
5. Om pudi               1 cup
6. Garam masala      2 tsp

METHOD:-

STEP - 1

• Mix maida, rawa, oil, soda, water to a smooth dough.
• Knead and keep it aside for 1 hour.
• Mix maida and water without lumps in a cup.

STEP - 2

• Grind masala to a smooth paste.
• Cut onion, tomato, mint and coriander leaves to small pieces.

STEP - 3

• Pressure cook tamarind, jaggery, salt, and water for 3 whistles.
• Strain the liquid and boil until thick.
• Heat oil and splutter fennel seeds and pour over the tamarind sauce.

STEP - 4

• Soak peas for 8 hours, wash and add 5 cups of water, cut potatoes.
• Pressure cook for 5 whistles. Retain the liquid. 
• Take out the potatoes, mash and keep it aside.
• Add masala paste, salt, turmeric and cook for another 2 whistles.
• Transfer to serving bowl.

STEP - 5

FOR POTATO MASALA:-

• Heat 2 tbsps of oil, add chopped onion and fry.
• Add turmeric, garam masala, ginger-garlic paste.
• Add mashed potatoes, salt and mix well.
• Garnish with coriander and mint leaves.
• Heat oil in a kadai to a piping hot and reduce the heat.
• Make 8 small balls out of the dough and bin to small chapatis.
• Take 1 tbsp of filling and place in the middle.
• Dip the finger in maida paste and brush around the chapati.
• Paste the sides on one side first, and cover the other side,
• Drop one by one into the hot oil, fry on low heat for 5 minutes.
• Turn the samosas and fry till crisp and turns golden brown.
  
  
  
  

TO SERVE:-

• In a serving cup crush one samosa, pour a laddleful gravy.
• Pour 1 tbsp of tamarind sauce, sprinkle onion, tomato, mint and coriander leaves.
• Finally, garnish with om pudi.

CHICKEN CHAPATI ROLL

 INGREDIENTS:-

1. Baked chicken           1 cup
2. Chapati                      4
3. Eggs                          4
4. Onion                        1 sliced
5. Tomato                      1 sliced
6. Tomato ketchup         1 cup

FOR 1 EGG:-

1. Salt                            a pinch
2. Chilly powder           a pinch
3. Garam masala           a pinch

METHOD:-

• Beat 1 egg with salt, garam masala, chilly powder.
• Heat tawa, spread beaten egg and place a chapati over and roast.
• Take out the chapati and add spoonful of chicken,
• On the top of it arrange sliced onion, tomato and squeeze tomato ketchup and roll.
• Pack 1 side with aluminium foil and serve hot.

BAKED CHICKEN

 INGREDIENTS:-

1. Boneless chicken      1 cup
2. Onion                       1
3. Tomato                     1
4. Green chillies           5
5. Ginger-garlic paste   1 tsp
6. Chilly powder           1 tsp
7. Garam masala           1 tsp
8. Turmeric                   1/2 tsp
9. Salt                           1 tsp
10. Pepper powder         1/2 tsp
11. Coriander leaves      Handful
12. Mint leaves              Handful
13. Oil                            1 tbsp

METHOD:-

• Cut chicken into small pieces, Julienne Onion, tomato, green chiles, coriander and mint leaves.
• In a vessel mix all the ingredients and keep it aside for 1/2 an hour.
• Take 1 sheet of aluminium foil and fill the chicken mix and close with another sheet, pack tightly.
• Heat tawa and reduce the flame, place a sheet on tawa and keep the pack on it, close a lid and bake for 10 minutes.
• Turn once in 5 minutes. Serve with chapati, or stuff chapathi roll, tomato ketchup.

CHICKEN KEBAB

 INGREDIENTS:-

1. Chicken              10 large pieces
2. Curd                   1 cup
3. Lemon                3
4. Red colour         1/2 tsp
5. Salt                     2 tsp
6. Garam masala    1 tsp
7. Maida                 1 tbsp
8. Corn flour          1 tsp
9. Chilly powder    3 tsp
10. Egg                    1

METHOD:-

• Beat egg and add curd, chilly powder, salt, garam masala.
• Add lemon juice to chicken and rub.
• Add the curd mix to the chicke and marinate for 2 hours.
• Mix maida and corn flour before frying.
• Heat oil in a kadai to a piping hot and reduce the flame.
• Drop chicken and cook on a low flame.
• Cook for 5 minutes and take out the chicken.
• Again heat the oil and add the fried chicken, and fry.
• Fry until crisp, serve with tomato ketchup, onio rings.

SHAHI CHICKEN BIRYANI

 INGREDIENTS:-

1. 
   Basmati rice             4 cups
2. Fried onion              10
3. Mint  leaves             1 bunch
4. Coriander leaves      1 bunch
5. Saffron                     little
6. Milk                         1/2 cup
7. Red colour               1/4 tsp
8. Water                       1/2 cup

METHOD:-

• Wash and cut both leaves and make three parts and keep it aside.
• Slice onion and deep fry till light golden brown and crisp, make three parts and keep it aside.
• Wash and soak rice for 3 hours.
• Soak saffron in milk and keep it aside.
• Mix red colour in water and keep it aside.

FOR GRINDING MASALAS:-

1. Onion                      2
2. Ginger                     1 cup
3. Garlic                      1 cup
4. Green chilies           1 cup

• Grind each separately and keep it aside.
• Make it 2 parts.

FOR MARINATING

1. Chicken                   1 kg
2. Onion                      1
3. Tomato                    2
4. Turmeric                 1 tsp
5. Chilly powder         4 tsp
6. Jeera powder           2 tsp
7. Coriander powder   1 tbsp
8. Garam masala         1 tbsp
9. Salt                          5 tsps
10. Curd                        2 cups
11. Bay leaves              4 big
12. Cinnamon               4"
13. Cloves                    20
14. Ellachi                    10
15. Black cardamom    4
16. Star anise                 4
17. Kalpasi                    1 flower
18. Marati moggu         8
19. Kasuri methi           1 tbsp
20. Mint leaves             handful 
21. Coriander leaves     handful
22. Red colour              1/2 tsp
23. Oil                           1/2 cup
24. Ghee                        4 tsp
25. Lemon juice            1 tsp
26. Rose essence           1 tsp
27. Fried onion              1 part
28. Onion paste             1 part
29. Chilly paste             1 part
30. Ginger-garlic paste    1 part

METHOD:-

• Slice onion, tomato, cut mint, coriander leaves, slit chilies.
• Heat oil, add bay leaves, star anise, marati moggu, cinnamon, cloves, cardamom, and fry.
• Add onion and fry for a minute, add tomato, chilies and fry for a while.
• Add onion paste, green chilly paste, ginger-garlic paste, fry each for a miute.
• Add curd, chilly powder, garam masala, jeera, coriander powder, mint, coriander leaves, fried onion, red colour, kasuri methi and mix well.
• Now add chicken, salt, rose essence, lemon juice and mix thoroughly for 2 minutes.
• Off the stove and close a lid, keep it aside for 3 hours.

FOR COOKING RICE:-

1. Water                        7 cups
2. Salt                           8 tsps
3. Rose water               1 tsp
4. Ginger-garlic paste   1 tbsp
5. Star anise                  2
6. Marati moggu           4
7. Fennel seeds            1 tsp
8. Jeera seeds               1 tsp
9. Kalpasi                     1 flower
10. Cinnamon                 4 pieces
11. Cloves                       10
12. Cardamom                 10
13. Black cardamom        2
14. Mint leaves                1 part
15. Coriander leaves        1 part
16. Garam masala            1 tsp
17. lemon juice                1
18. Ginger-garlic paste    1 part
19. Onion paste                1 part
20. Chilly paste                1 part

METHOD:-

• Mix all the ingredients, add water in a heavy-bottomed vessel.
• Bring to boil and simmer for half an hour, off the stove and close with a lid.
• Keep it aside for 3 hours.

FOR BIRYANI:-

• Drain the water from the rice completely.
• After three hours, take a ladle and remove the masalas on top floating.
• Again boil water and add the rice,Cook for 5 minutes or until the water evaporates
• Heat the chicken marinated vessel, add a layer little half cooked rice on top.
• Sprinkle little fried onion, mint, coriander leaves, rose essence, safron milk, red colour water.
• Again add rice on top and sprinkle the same ingredients till the rice is completed.
• Sprinkle the remaining liquids, mint and coriander leaves, fried onions, pour ghee on top.
• Cook on slow heat for 20 minutes with closed lid.
• Keep a weight on the lid. After 30 minutes off the stove and keep it for standing time for 10 minutes.
• Open and do not mix, take out the rice and chicken from the side of the vessel.
• Serve with onion raitha, dalcha, chicken gravy, boiled eggs.

CHICKEN PAV

 INGREDIENTS:-

1. Pav bun                     2 set
2. Onion                        1
3. Cucumber                  2
4. Tomato                      2
5. Tomato ketchup         1 cup
6. Lettuce                       2
7. Cheese                        1 cup
8. Butter                          1/2 cup

FOR CUTLET:-

1. Minced chicken         1 cup
2. Onion                         1
3. Ginger-garlic paste    1 tsp
4. Chilly powder            1 tsp
   
5. Egg                             1
6. Salt                             1 tsp
7. Maida                         1 tbsp

METHOD:-

• Slice onion, cucumber, tomatoes, separate lettuce, wash and drain.
• Grind the above ingrendients to a smooth paste.
• Make balls and flatten to long strips.
• Heat 1 tsp butter in a tawa arrange the strips and roast on low heat till done.
• Keep it aside the chicken strips, heat 1 tsp of butter cut pav bun.
• Brush bun with butter and roast on both sides ad keep it aside.
• Arrange one strip on tawa and sprinkle cheese on it and close a lid.
• Cook until the cheese melts, in a serving plate arrange bun, Put tomato ketchup, place cucumber, onion, tomato and lettuce.
• In the middle place chicken cutlet, repeat lettuce, tomato, cucmber, onion and ketchup.
• Close the bun on top. Serve with tomato ketchup.

BURMA SOUP

 INGREDIENTS:-

1. Chicken                    1 cup boneless

2. Water                        1 liter
3. Turmeric                   1 tsp
4. Onion                        4
5. Garlic                       6 flakes
6. Ginger                      2 slices
7. Salt                           2 tsp
8. Red Chilies              4
9. Oil                            1/4 cup
10. Coconut                    1 cup
11. Bengal gram powder 1 tbsp

METHOD:-

• Wash chicken and cut into 1/4" pieces. Extract 3 cups of thick milk from coconut.
• Cook chicken in 1 liter of water with turmeric until tender on low heat.
• Grind one part of onion, ginger, garlic and red chilies to a smooth paste.
• Drain the stock and keep the chicken separate.
• Mix cooked chicken with ground paste.
• Slice onion and separate to two parts, heat oil and fry one part of onion till dark brown.
• Take out the fried onion to a bowl, in the same oil add chicken and brown.
• Add the strained stock and simmer. Make a paste of gram flour and 1 cup of water.
• Add cocont milk after 10 minutes and contine cooking for a few minutes more.
• Check for seasoning and serve hot over boiled noodles.
• Serve with fried onion, chilli powder sprinkled.

CHICKEN MANCHURIAN

 INGREDIENTS:-

1. Chicken                       2 cups boneless
   
2. Egg                              1 big
3. Chilly powder              3 tsp
4. Salt                               2 tsp
5. Maida                           2 tbsps
6. Corn flour                     2 tbsps
7. Oil                               for frying

FOR SEASONING:-

1. Onion                           2 big
2. Green chilies                6
3. Ginger-garlic paste       1 tsp
4. Tomato sauce                2 tbsps
5. Soya sauce                    1 tsp
6. Worcestershire sauce    1 tsp

METHOD:-

• Cut chicken into 1" pieces, slice onion, chop chilies.
• Beat egg add salt, chilly powder, maida, corn flour add chicken and marinate for 1 hour.
• Heat oil to smoking hot and reduce flame and fry the chicken soft.
• Heat the same oil in a wok and fry the onion, chilies and ginger-garlic paste.
• Fry for a minute and add fried chicken, tomato sauce, soya, worcestershire sauce and mix.
• Fry well till the ingredients mix up. Serve hot with chicken soup.

LADIES FINGER BHAJJI [ OKRA ]

 INGREDIENTS:-

1. Ladies finger          20
2. Bajji mix                 2 cups
3. Water                      1 cup
4. Oil                           for frying

FILLING:-

1. Salt                        1 tsp
2. Chilly powder       2 tsp

METHOD:-

• Wash ladies finger and dry on a kitchen towel.
• Cut the top and slit into four with out cutting the end.
• Mix salt, chilly powder and apply inside.
• Mix bajji mix with water to a smooth paste.
• Heat oil to piping hot and reduce the flame.
• Dip the ladies finger one by one and drop into the oil.
• Deep fry until crisp or fry two times for crispiness.
• Serve hot with tomato ketch up.
• Refer bajji mix, tomato ketch up from this blog.

CHICKEN KAUSWEY [ BURMA ]

 INGREDIENTS:-

1. Chicken                      1 cup [boneless]
2. Water                          1 liter
3. Turmeric                     1/4 tsp
4. Onion                          3 big
5. Garlic                          6 flakes
6. Ginger                         1/4"
7. Salt                              2 tsp
8. Green chilies               4
9. Oil                               1/2 cup
10. Coconut                       1 cup
11. Bengal gram powder   1 tbsp
12. Noodles                       1 packet

FOR SERVING:-

1. Hard boiled eggs        4 chopped
2. 
   Raw onion                  1 cup
3. Chilli powder              for sprinkling
4. Fried onion                 1 cup
5. Lemon                         2  quatered

METHOD:-

• Boil noodles for 4 minutes, drain water and wash under rnning water and cool it.
• Wash and cut chicken into small pieces and mix with turmeric.
• Cook in 1 liter of water adding salt to taste till tender.
• Boil once and simmer for 30 minutes. Drain stock and separate chicken.
• Extract 3 cups of milk from the coconut.
• Slice onion, separate into 2 parts, grind 1 part with ginger, garlic and chilies.
• Rub the grond paste on chicken. Heat oil and fry the remaining onion till brown and crisp.
• Transfer in a bowl, and serve on soup.
• Add chicken and brown, add strained stock and simmer.
• Make a paste of gram powder in 1 cup of water.
• Add to the chicken and cook for 15 minutes.
• Add coconut milk and simmer for 2 minutes more.
• Check for seasoning and serve hot, over boiled noodles
• Serve with fried onion, lemon, chilly powder eggs and raw onion.