CHICKEN SPRING ROLLS

7:02 PM Posted In Edit This 0 Comments »

INGREDIENTS
2 tablespoons vegetable oil
2 small chicken breast skinned boned and chopped
1 1/2 cups finely chopped mushrooms
1/2 cup sliced green onion
1 cup fresh bean sprouts
2 tablespoons soy sauce
1 garlic clove -- finely chopped
1 1/2 cups finely chopped Chinese cabbage
8 fresh water chestnuts (peeled and finely chopped)
1 tablespoon Dry sherry
1 beaten egg
10 spring roll wrappers
Vegetable oil (for frying)
METHOD
In a large skillet with 2 tablespoons of hot oil, saute chicken, mushrooms, onion and garlic until chicken is cooked
Stir in cabbage, water chestnuts sprouts until heated throughout. Remove from heat.
In a small bowl, stir together soy sauce and sherry.
Whisk in egg until blended.Pour mixture over chicken mixture. Mix well.
On a board, place 1 spring roll. Spoon about 1/4 of filling on center half of skin.
Fold bottom point of skin over filling, tucking point under filling.Fold side points over filling, then roll up skin toward remaining top corner.
Moisten top point with a little beaten (extra) egg, folding over and pressing to seal. In deep skillet with hot oil, fry spring rolls until brown
Drain on paper towels.
Serve hot with ketchup or sauce.

CHICKEN WHITE KORMA

11:51 AM Posted In Edit This 0 Comments »
INGREDIENTS
  • Chicken pieces 1 kg
  • Yougurt 1/2 kg
  • Almond paste 1/2 cup
  • Cream 1/2 cup
  • Hot spices with nut meg 1 tsp
  • Ginger/garlic paste 2 tbsp
  • Cinnamon 2 sticks
  • Black cardamoms 3
  • Green cardamoms 8
  • Cloves 8
  • Onions (make paste) 1
  • Oil or clarified butter 5 tbsp
  • Salt to taste

METHOD
  1. Heat oil in a pot, add cloves,cinnamon, black and green cardamoms, cook till they sizzle.
  2. Add chicken to the pot and cook for 5 mins or till it changes colour.
  3. Now add ginger garlic paste and onion paste. Cook till oil seperates.
  4. Mix yougurt ,white pepper,salt and hot spices with nut meg in a bowl.
  5. Add this mixture to the chicken and on a low flame cook for 10-15 mins .
  6. Add cream and almond paste to the pot and cook for another 3-4 mins .
  7. Garnish with coriander leaves and serves.

DHABE WALI DAL

5:16 AM Posted In Edit This 0 Comments »

INGREDIENTS
½ cup split black gram (Black urad dal)
1/4 cup kidney bean (Rajma)
¼ cup Bengal gram (Chana dal)
1 finely chopped onion
2 tomatoes, boiled and ground
1 tsp ginger-garlic paste
½ tsp cumin seeds
¼ tsp dried fenugreek leaves (Kasturi methi)
Coriander leaves4 tsp
clarified butter1 tsp
red chilli powder¼ tsp
turmeric powder
Salt to taste

Method
1. Soak black gram, kidney bean and Bengal gram overnight and boil with salt till done.
2. Heat clarified butter in a pan
3. Add cumin seeds and when it splutter add chopped onions and cook till golden brown.
4. Add ginger-garlic paste and add boiled tomato puree and stir fry on high flame
5. Add turmeric powder, salt and chilli powder.
6. Add boiled black gram, kidney bean and Bengal gram and mix well.
7. Sprinkle hand-crushed fenugreek seed.
8. Garnish with coriander leaves and serve hot in a copper-bottomed handi.

BESAN DHOKLA RECIPE

4:24 AM Posted In Edit This 0 Comments »

INGREDIENTS
350gms Gram flour (Besan)
1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb
Lemon juice1/2 tsp
turmeric powder1tbsp
OilFor Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)

METHOD
In a bowl add gram flour (besan), Curd and water.
Mix well and make a smooth batter. The batter should be of thick consistency.
Add salt and set aside for 4 hours covered with a lid.
Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
Keep the steamer or cooker ready on gas.
Grease a baking dish (it should fit in the steamer or cooker).
Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
Add this to the batter and mix well.
Pour the batter into the greased pan and steam for 10-12 minutes or till done.
Cool for sometime and cut into big cubes.
Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
Garnish the besan dhokla with coriander and slited green chilies.
Serve with hari chutney.

CHINESE CHICKEN SHASLIK (1)

11:54 AM Posted In Edit This 0 Comments »

I learnt this recipe from my aunt lives in Dubai.

INGREDIENTS
Chicken boneless 1 kg, cubed
Garlic paste 1 tsp
Ginger paste 1 tsp
Red chillies ½ tbsp, crushed
Sugar 1 tsp
Soya sauce 1 tbsp
White vinegar 1 tbsp
Salt to taste
Oil 2 tbsp Tomatoes 3 medium, unripe. Cut into square pieces, remove and save the pulp for sauce.
Capsicums 3, remove seeds, cut into squares
Onions 3, peel and quarter, separate layers
Rice 3 cups
Garlic 3 clove chopped fine
Oil 4 tbsp

Sauce for Shashlik:
Tomato pulp 2 tbsp
Soya sauce 1 tsp
White vinegar 1 tbsp
Red chillies 1 tsp, powdered
Salt to taste
Sauce for Vegetables:
Soya sauce 1 tbsp
White vinegar 1 tbsp
Sugar ½ tsp
Black pepper ½ tsp
Oil 1 tsp

METHOD
Combine all ingredients for shashlik except oil and marinate the chicken pieces in it for ½ hour.
Heat oil in a large frying pan and fry the chicken.
Remove to another pan.
Add a little oil to the frying pan heat and add vegetables.
Add the vegetable sauce ingredients while stirring.
Stir-fry for three minutes and add to chicken.
Make the shashlik sauce by cooking together all sauce ingredients quickly.
Boil rice.
Heat oil; add garlic and fry to a light brown colour.
Add rice and fry it quickly.
Pile chicken in the middle of a round dish and put rice around it.
Pour the shashlik sauce over the chicken.
Serve hot.

CHICKEN AND EGG FRIED RICE

6:59 AM Posted In Edit This 0 Comments »
INGREDIENTS
Rice 1 kg
Chicken 1/2 kg
Salt as per taste
Garlic paste 1tsp
Carrots (chopped) 2 medium
Cabbage (chopped) 1 small
Vinegar 2 tbsp
Soya Sauce 4 tbsp
White Pepper Powder 1 tbsp
Sugar 1 tbsp
Chinese Salt 1 tsp
Eggs 3
Cooking Oil 4-6 tbsp
Garnish: Green Chillies (chopped)2-3
1 cup Bean Sprouts
100 gm Mushrooms

METHOD
Remove bones and skin from chicken breast.Cut into small pieces.(cubes)
Boil rice and drain the water. Cover and refrigerate for 4-6 hours.
In a wok, heat Cooking Oil on medium heat for 2-3 minutes and saute garlic for 1-2 minutes. Then add chicken and stir-fry until water from the chicken dries.
Add bean sprouts, mushrooms, cabbage,carrots and spring onions and mix well for a minute
Add rice and mix well with the help of two spoons until hot.
Then add salt,sugar ,white pepper and chinese salt and mix well. Beat eggs with salt and a pinch of white pepper and pour it on the rice.
Add vinegar and soya sauce in the end and mix well.
Serve hot.

CHEESE FRIED CHICKEN

4:57 AM Posted In Edit This 0 Comments »
INGREDIENTS
  • Whole chicken 1
  • Egg whites 6

  • Ginger garlic paste 4 tbsp
  • Bread crumbs 2 cups
  • Cheee slices (broken) 6

  • Crushed black pepper 1 tsp

  • Black pepper powder 1 tsp

  • Salt to taste
  • Oil for frying

METHOD

  1. Cut chicken into pieces.

  2. Heat oil in a pot and fry ginger, garlic paste,till golden.

  3. Add chicken peicess in the pot and then add alt and crushed black pepper.Cook till the chicken is tender.

  4. Make a paste of egg whites,salt,black pepper powder and cheese in a bowl.First coat the chicken peices in this paste and then coat them with bread crumbs.

  5. Now heat oil in a wok and fry the chicken peices.
  6. Serve hot, with ketchup.

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