Tandoori Chicken I

Tandoori Chicken

Sabu Dana Kichadi

Bananna Fitters

ADA Pradaman

MANGO CHUTNEY

Ingredients

Ingredients
Raw Mango 1
Coconut ¾ Cup
4 Green chilly
Curry Leaves 1 leaflet
Shallots ( Small onion) – 4
Salt to taste
Water – ½ Cup

Methods to Be prepared

Grind all ingredients together & make good paste. Serve with rice or roti or bread .

POHA - Beaten rice recipes

Ingredients

Thick Poha 1 ½ Cup
Green chilly sliced 4
Ginger sliced 1 Teaspoon
Onion sliced 1
Corriander Leaves 5 stems
Lemon Juice 1 teaspoon
Boondi – 3 tablespoon ( Snack made of gram flour).
Mustard 1 pinch
Turmeric ¼ teaspoon.

Method to Prepare

Rinse thick Poha in water & drain of water & keep aside for 5 min.
In a skillet , pour 1 tablespoon of oil & add mustard. When mustard splutter,
add sliced greenchilly & ginger & sauté well for 1 min. then add sliced onion & turmeric sauté it. Then add poha to it & close the skillet with its lid for 5 minutes.Then add corriander leaves & lemon juice to it & mix it well & keep for another 2 minutes . Decorate poha with Boodi & Serve hot .

KOTHU PARATHA

Ingredients

6 Paratha shredded
2 Egg / ½ Cup Egg White
½ cup chicken pieces
1 ½ Onion
1 ½ Tomato
6 Beans
½ cup Cabbage shredded
2 Green Chilly
1 teaspoon of ginger garlic paste
1 tea spoon coriander powder
¼ teaspoon Turmeric powder
½ teaspoon Garam Masala
1 teaspoon Red chilly Powder
½ teaspoon Cumin powder
1 set Curry Leaves leaflet

Method To be Prepared

Pour 1 teaspoon oil to skillet, add curry leaves, sliced onion, green chilly & ginger garlic paste & sauté well. Then add cabbage & beans to it. Allow it get cooked & absorb all water. Once its cooked ; add coriander powder, turmeric powder, garam masala, red chilly powder, cumin powder and saute it well. Then add tomato & saute thoroughly. .
In another hot pan scramble the egg & keep it aside.
Once all the above gravy gets cooked, add scrambled egg & chicken shredded , paratha & keep sauting for 10 minutes. Serve it hot.

Pista Nut Burfi

Ingredients

Ricotta Cheese 1 bottle of 3 lb/ 1.36KG
Sugar 1 1/2 cup
Milk Powder 2 cup
Cardamom powder 1 Teaspoon
Vanilla Essence 1 Teaspoon.
Nuts Crushed 1/2 cup
Pista Crushed 1/2 cup
Ghee 1 tablespoon

Method to be Prepared.

Keep pan & pour 1 tablespoon ghee in Ricotta cheese; Keep it for 45 minutes in a low flame & give stir in between.then add milk powder, Pista crushed & Cashew crushed & cardamom powder. Mix it well. In a low flame, keep it for 10 minutes. Then add sugar to the above mixture & allow the mixture to become thick consistency ( it will take 35 minutes). Then pour the mixture into a flat steel vessel; allow it to cool & refrigerate it for 4 hours & Cut into cubes. Store in a plastic boxes in fridge.

PUDDING

Ingrediants:

1 Milk 2cups
2 Egg 4 no.
3 Milkmaid ½ Can
4 Sugar ¾ cup
5 Nutmeg Powder ½ Teaspoon
6 Carmel Syrup of 1 teaspoon Sugar (caramelize the sugar in a low flame add 1 teaspoon of milk to make a solution)
7 Vanilla essence / Extract 1 teaspoon

Method To Prepare

Blend all the above ingredients except 6 & 7 ingredients . Then pour that liquid into a vessel .Then add 6 & 7 ingredients without shaking the vessel. Close it with a lid .
Then for steaming, take pressure cooker, pour 2 glass of water. Immerse a pan / small plate into the water . Boil the water in the Pressure cooker. Then slowly keep liquid mixture vessel on top of pan / small plate & close the lid of pressure cooker. Steam for 25 minutes.
Pudding is ready . It can serve with Ice cream or with Cakes.
Garnish with Nuts & Raisins.

BEATROOT PACHADI

1 Beat root
1 Onion
1 Green chili
1/2 inch piece GINGER
1/2 cup Coconut slightly ground
2 pinch Mustard seeds
few Curry Leaves
Plain Yogurt (Blend with little water)

Method To Prepare

In a Skillet/ Pan add mustard seeds & curry leaves until it pops. Add onion & saute until onions are transparent.
Then add ginger, Chili & Saute.
Add beatroot and let it cook(IF IT STARTS STICKING TO THE PAN ADD A LITTLE WATER) keep Covered.
Add Ground Coconut. Add yogurt mix.Add salt to taste mix everything & remove from flame. Do not let Yogurt to curdle up.

Chilly Idily Manchurian

Idly(large) - 6 nos(cut into cubes - preferably keep the idlies in the fridge before cutting them)
Spring onions - 1/2 cup
Onion - 1 no(chopped)
Capsicum - 1/2(chopped)
Garlic pods - 2 - 3 nos(chopped)
Ginger - 1" piece(chopped)
Salt - As reqd
Red chilli paste - 3 - 4 tsp(soak a few red chillies in warm water and grind to paste, you may add 1 - 2 garlc to it)
Pepper - 1/2 - 1 tsp
Soya sauce - 1 tbsp
Red colour - 1/4 tsp (optional)
Chilly sauce - 1/2 -1 tsp
Tomato ketchup or tomato garlic sauce or hot and spicy sauce - 1 - 2 tbsp
Vinegar - 1/2 tsp
Ajinomoto - A pinch Oil for frying

Method to Prepared

Deep fry the idlies in very hot oil and fry till crisp and golden brown from outside. Remove and cool.
Heat a little oil in a pan or a kadai.
Add chopped garlic, ginger and onions. Fry till glazy.
Add capsicum pieces and fry for a min.
Add red chilli paste and saute.
Add all the other sauces and fry well.
Add the colour, vinegar and ajinomotto.
Add salt and pepper and saute.
Add the idli pieces and mix well, till all the pieces are coated well with masala.
Mix in 3/4 of the spring onions.
Garnish with the remaining spring onions. Serve hot.

FISH CUTLET

Ingrediants

Fish 400 grm
Boiled Potato 300 grm
Onion small 3
Ginger 1 inch piece
Garlic 10 to 12 piece
Green chilly 4
Pepper powder 1+ ¾ tsp
Garam masala 1tsp
Turmeric ¾ tsp
Salt needed
Egg –white –1
Bread powder / All purpose Flour –100grm

Method to be prepared

Separate the bones from the fish pieces.Then Marinate it with turmeric,salt,pepper powder .and boil it for 8 min.Then sauté onion,ginger,garlic,green chilly well.then add the pepper powder & garam masala & little bit salt &last add the crushed baked potato .sauté it well.then add the boiled fish pieces to it.mix it thoroughly. Then make it a oval shape, dip in egg white & apply the bread powder on it. Then fry it till it become golden brown.

KERALA FISH CURRY

Ingrediants.

Fish 1 kg
Ginger 1 big piece
Garlic 15 nos.
Kuddampuli ( Special Tamarind available in Kerala) 7 piece
Turmeric Powder ¼ teaspoon
Chilly powder 100grm
Methi / Ulluva Powder 1 tbspn
Curry Leaves 10 piece
Coconut oil 100grm.
Salt needed

Method to be prepared
Dry the cleaned fish pieces.Heat the oil,then put some mustard in it.Then add sliced ginger ,garlic& sauté it.then put the masala powders & sauté it.Then in other vessal put the kuddam puli sliced, then put the masala mix & keep the fish also. Then boil it .

SIZZLING CHICKEN WITH SOYA HONEY

Ingrediants

3 Cups of boneless chicken ,boiled & shredded
400grm Chinese noodles (Thin)
1 Cup [240 ml] oil
½ cup [100 grm ] shredded spring onion
½ Cups of each – shredded- Cabbage,Capsicum,Carrot.
20 ml of Soya Sauce
50 ml Honey
Salt to Taste
8 Green Chillies,chopped fine


Method to be prepared : To prepare the nest .
Boil & drain the noodles . Take 2 cups [bowls] with pores holes. put the noodles in between the 2 cups evenly. Press & dip it in the hot oil. Fry till the noodles turn the golden brown. Remove from oil & gently tap the noodles out of the cup. Keep the cup shaped nests aside.
Heat the oil in a pan or wok. Add the shredded chicken sauté till done. Season with Soya sauce ,honey ,salt & chopped green chillies. Put the fried noodles in the nest & place on a hot Sizzler tawa along with sauted chicken & stir fried baby corn & spring onions. Serve hot.

CHILLY CHICKEN

Ingrediants

Chicken 1 kg / 2 lbs
Soya sauce 2dsp
Vinegar 2dsp
Sliced Celery 2dsp
Salt needed
Oil refined used –1 cup
Mix the chicken with above mixture. And boil it. Then separate the gravy & chicken pieces
Garlic with skin 1dsp
Dried Red chilli (Mild Spicy- Phirian chilly) 12 nos
Vinegar needed
Ginger 2tsp
Cornflour 10 tsp
Soya Sauce 1 tsp
Ajinamotto 2tsp
Small Onion 4
Sliced Capsicum 1cup



Method

Slice the onion & capsicum in rectangular & fry it separately.
Egg 2+Cornflour- ½ cup+ Soup ½ cup + Little chilly colour + Salt=all mix in butter -Dip Chicken & fry .
In remaining oil fry ,garlic,ginger, Dried red (Mild spicy- phirian)chilly, grinded mix little chilly colour, rest of the soup, soyasauce, aginamotto, 1 drop of cornflour mix & concentrate the soup. Pour the soup on fried chicken & put onion & capsicum on it serve.

Chilly Sauce

20 green chilly sliced in round shape, saltwater ¼ cup, ¼ cup vinegar, ¼ cup soyasauce = Mix all together –simmer it& after remove from flame& add little sugar.

CHICKEN VINDHALU

Ingrediants

Chicken 1 ½ Kg
[Kashmire chilly powder –5 tsp (or) Phiriyani chilly-30 or Red Chilly-5 Grind.
Chilly Powder –1 teaspoon
Ginger 2 inch –2
Garlic 2 pots
Mustard-1/2 teaspoon
Cumin Powder –2pinch
Turmeric powder –1tspn]===================Ground Masala
Vinegar ¼ cup========Grind ground masala with Vinegar.
Onion Slices 1 ½ cup
Tomato Slices150grm
Sliced garlic 1pot
Ginger –2inch pieces 1
Cloves 10 min
Cinnamon 2
Vinegar 3 tsp or 2
Sugar 1 or 2 tsp
Oil ½ cup

Method

Heat the oil, fry onions,then add tomato. when oil separates.Pour the ground masala & sauté it for 3min. Add chicken pieces, salt, sliced ginger&spices. Add ½ cup of water & boil it in cooker for 8 min. Mix sugar&vinegar.
After adding it remove from fire.

Incase of pork
Pork remove the skin & weigh it. Boil it for 25min in pressure cooker in 1 cup of water.

BUTTER CHICKEN

Ingredients

Chicken Pieces 1 kg,
Refined Oil ¼ Cup
Ginger 1 inch - 2
Sugar 2 tablespoon
Kashmire Chilly powder –2tsp
Cream ½ cup[cows milk-2cup]
Onion pieces 2 cup
Green Chilly 8
Fleshy Tomato 400grm
Salt needed
[Minced Corriander Leaves 2 desert spoon+ All Purpose Flour ½ cup+ Pepper powder1 tsp+ Salt 1tsp+ little orange red colour+Butter ½ cup] MIX
Drain away the water from the chicken pieces. Marinate pieces with above mix. fry it in ½ cup oil.400grm Tomato,2 desert spoon butter &salt together boil well .And sieve this tomato mix well.{Cloves-8,Cinnamon-4,Cardamom-6,Cumin (Perumgeerakom)- ½ tsp}grind.

Method

Fry the sugar in oil,until it become brown. Then add 1 cup of onion&fry it.Remove pan from the flame, add kashmire chilly powder ,stir well.Keep it back on fire. Pour 1 cup of water,fried chicken & salt & cook for 8min n d cooker .After that sliced ginger ,sliced green chilly,cream, Corriander leaves, Powdered spices, butter & tomato paste. Pour the whole into chicken pieces & leave it in a slow flame.

PUNJABI CHICKEN

Ingredients

Chicken 1 to 1 1/4 kg OR 2 to 3LB
Onion [big] 5
Garlic 1 pot
Corriander Powder 1 ¼ tablespoon
Cumin 1 teaspoon
Nuts few
Grated coconut ¼ Cup
Sliced Tomato ¾ Cup
Turmeric ½ teaspoon
Kashmiri Chilly powder (less Spicy - piriani) 2 heap teaspoon
Dalda / Veg Oil ¼ Cup
Sugar ½ tsp
Curd [fresh Preferred] 3/4 cup
Ginger 1 inch piece
Cardamom 4 nos
Cinnamon 1 piece
Cloves 4 nos

Method

Grind garlic, mix with beated curd & keep aside .
Grind coconut & nuts together .Grind Chilly powder, Corriander Powder , Cumin, ½ Onion; mix together = Red Gravy.
Slice rest of the onion. Heat dalda/ Veg oil & add sugar .When Sugar becomes brown add Cinnamon, Cloves & cardamom. When onions are fried. Add turmeric. Then add the red Gravy & fry well,sprinkling the curds in between .when oil comes up, add tomato & fry it for a while. Add Chicken & coconut mixture& fry till the masala is brown &when oil separates. Chicken should be tender .In pressure cooker –steam it for 15-20 min.

CHILLY HONEY CHICKEN

Ingrediants

Chicken 1.5 Kg/ 3 lb
Flour & Salt Needed
Oil for deep frying
Ginger I inch piece
Honey 2 tble spoon
Cornflour 2 tble spoon
Water 1/3 cup
Chilly sauce 1 tble spoon
Lemon juice 1/3 cup
Soya Sauce 2 tea spoon
Onion Springs needed

Method

Cut the chicken into pieces. Treat chicken with flour,seasoned with salt .Fry the Chicken in deep hot oil,until it be golden brown .Reduce heat & cool for 5 min. Chicken pieces can be wraped in tissue paper. Excessive oil can be drained of from the pan,leaving one table spoon oil in the pan.Add pealed & grated ginger in the oil.Saute gently for 1 min .Add the honey .Stir for 1 min.Add combined Cornflour, water , Chilly sauce ,lemon juice & Soya sauce. Stir till sauce boils&thickens. Add Chicken ,toss in the sauce for 3 min .Add sliced spring onions &cook for another minute .And Serve it.hot.

VEGETABLE FRIED RICE

Ingrediants

1 kg Basmati rice.
{250 grm Peas
250 grm carrot
250 grm beans}salted &steamed separately
2 tblspn ghee
1 lemon
2 pot Garlic
1 inch piece Ginger.
3 nos Cinnamon
8 nos Cardamom.
2 nos greenchilly sliced longly.

Method to be prepared

Cleared Basmati rice then measure & take water twice the quantity of rice.then sauté the rice in ghee till be give sound .when water boiled add Cinnamon, Cardamom , rice & boil it. Drain off water. Spread the rice & pour the lemon extract. Cool it & stir it. With a wooden plank. then sauté garlic ,ginger & chilly. Then add vegetables stir well. Make a heap of rice - vegteables in the pan & steamed it.
*Instead of vegetables OR along can use mushrooms ,cauliflower.
Garnish it with fried onion springs, Corriander leaves, nuts & kiss miss. Serve Hot.

SHAHI PANEER

Ingredients

200 grm Paneer small cubes.
2 Onion
1 large Tomato
1 teaspoon of Ginger Garlic Paste
2 Tablespoon of Kasturi Methi
1 teaspoon of Chilli powder
1/2 teaspoon of Garam masala
1/4 teaspoon of Turmeric
1 pinch of Pepper powder.
12 pieces of Cashew Nut
1 cup Of Cream Milk (Half & Half is good).


Method To Be Prepared

Slice Onion & tomato into big pieces. Pour 1 tablespoon of oil into skillet & saute onion & tomato for 2 minutes. When onion becomes glassy, Grind all onion, tomatotes, cashew nuts & ginger garlic mixture in the mixer. Again in skillet, pour 1/2tablespoon of oil and heat it. then add the mixture & saute it well until it becomes cook (5 minutes). Then add Turmeric, Chilly Powder, Garam masala, Pepper powder, kasturi methi & saute it well for 2 minutes .Add paneer to the boiling mixture, close the skillet with its lid & keep in low flame for 5 minutes.
Shahi Paneer is ready to serve

CHICKEN 65

Ingredients
I. Chicken fry essentials
2Lb/1kg Boneless Chicken
1 Egg/ 5 Tablespoon Egg white.
1 Teaspoon All purpose flour
1 Teaspoon Corn flour.
2 Pinch Cumin powder.
1 Pinch pepper powder.
1/2 Teaspoon Ginger Garlic Paste.
6 Curry Leaves chopped.
1/2 Teaspoon Salt
1 pinch orange colour (if needed)
1 Pinch of Ajinamotto (if needed)
Mix all these above ingredients & fry it.

II. Gravy Ingredients.

1 tablespoon of Cooking oil.
1 Tablespoon chopped Garlic.
1 Tablespoon chopped Ginger.
1 Onion long sliced
1/2 teaspoon of cumin powder
1 teaspoon of Shakti Chicken 65 masala / (Pepper powder,chilly powder)
2 green chilly 2 side sliced
1 tablespoon of Chilli garlic paste.
1 leaflet of curry leaves chopped nicely.

Methods to be Prepared


Fry Chicken pieces marinated in I-set ingredients, till it became golden brown from chicken pieces edges. Pour oil into another skillet. When oil gets heated add ginger & garlic. Then add onion & saute it well. Add Green chilly, curry leaves & ginger garlic paste. Once sauting is done add cumin powder, Shakti Chicken 65 masala (chilly powder & Pepper powder). Mix all thoroughly in a low flame for 1 minute. Then add chicken pieces to the gravy mixture ,saute it for 4-minutes & Serve hot


**NB** Orange Colour & Ajinamotto is not essentials stuffs. It generally for colour & taste enhancing but cancerous products.Avoid this stay healthy.

Fish Fry

Ingredients

2 Lb / 1 Kg fish Pieces.
1 1/2 Tablespoon Ginger Garlic paste.
4 Chopped curry leaves.
1/2 teaspoon Turmeric powder.
1/4 teaspoon of Pepper powder.
1/2 teaspoon of chilly powder
1 teaspoon of Salt.
1/2 lemon juice.

Method To be Preparared

Mix all the above to ingredients and keep aside for 2 hours
Fry Or Bake it a preheated oven for (Both sides 20 minutes each & 5 minutes in broil) 45 minutes.

FISH MOLLY

INGREDIANTS
Fish 1 KG =10 to 20 pieces.
Onions long sliced 3 to 4 .
Green chilly long slit in one side 10
Garlic grinded 1 pot – 8
Ginger sliced 1"piece - 1
Tomato sliced long - 3
Noodles 1oo Grm (1/2packet)
Coconut milk - 1 coconut (1 can)
Curry leaves 3 tablespoon.
Turmeric powder ½ teaspoon.
Method to be prepared

First Saute onions,green chilly then add sliced ginger & garlic paste& turmeric powder.Saute it well. Add 3rd milk of natural coconut /(2 tablespoon of coconut milk of can added to 1 1/2 cup of water). Allow it to simmer for a while. Add 1/2 inch sized fish pieces to the gravy. Boil fish pieces till it be half cooked. Add sliced tomato ,noodles on the top. Boil it when it totally cooked. Add 2nd coconut milk of natural coconut/(5 tablespoon of coconut milk of can added to 1/2 cup of water)and boil it, put flame in lower. then add 1st Coconut milk heat it. Remove curry from flame & close lid for 5 minutes.

***Tips ***
Fish Pieces can be marinated for overnight & fry it in a tawa (frying pan) till it became golden colour both sides.
Mix 1 tablespoon corn flour/ All purpose flour to 2 coconut milk to achieve a good consistency.
Add ajinamotto 1 pinch for enchanting the taste.

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