STUFFED BHENDI MASALA

       Ingredients :
                    15  Okra's(bhendi)
                     2   chopped Onions
                     1   chopped Green chilli
                     1tbs Cumin seeds
                     1tbs Red chili powder
                     pinch Turmeric powder
                    1/2tbs Coriander power
                    1/2tbs Cumin powder
                    1/2tbs Garam masala powder
                               Salt to taste
                       5 tbs Oil
      Preparation :

•    Wash the fresh bhendi and slit in the middle lengthwise using a knife.
•     Take a pan and add 2tbs of oil and put cumin seeds ,chopped onions and fry till light gold colour.
•     Then add green chili pieces ....after few seconds add salt ,turmeric powder ,red chili powder ,coriander powder ,cumin powder ,garam masala powder and mix them well.
•     Let it fry for 1 min and switch off the stove and let it cool for few minutes.
•     Now stuff the masala inside each bhendi and be cautious that the stuff doesn't come out
•     Take another pan ,put 3 tbs of oil and place bhendi's .
•     Cook on low flame till they are soft or till they turn to light brown colour.

CHILLI PANEER

 

Ingredients:
  350 gms Paneer
  1 tbsp Black pepper powder
  2 tsp Salt
  1 Egg
  1/2 cup Corn Flour
  1 tsp Ginger-Garlic Paste
  2 cups Coarsely Chopped Onions
  2 tbsp spring onions chopped
  1/2 Tomato (sliced outer part only)
  1/2 capsicum
  2 tbsp Sliced Green Chillies
  1 tbsp Soya Sauce
  1 tbsp chili sauce
  2 tbsp Vinegar
  1/4 tsp Ajinomoto
  Oil for frying
  Little Water

Preparation:

• Cut the paneer into cubes and take them into a bowl and add salt ,ginger garlic paste, black pepper powder ,egg ,cornflour and mix well.
• keep a kadai and heat the oil and deep fry the paneer until they turn light brown(do not fry too much).
• Now take a fry pan put 2 tbsp of oil and fry onions ,chili's ,tomatoes ,capsicum for 2 min.
• To this add salt ,ajinomoto ,soy sauce ,chili sauce ,vinegar ,mix well and add little water to get a little saucy consistency then add the fried paneer pieces to it and toss them well in the sauce for 1 min.
• Garnish with spring onions and serve hot.

PANEER TIKKA

                                       Paneer tikka is a veg appetizer which is combination of soft chunks of paneer and veggies marinated in yogurt and tandoori masala..... then grilled along with veggies.........

   

Ingredients :

                 6 medium sized cubes of paneer

                 1tbsp Tandoori masala

                5 tbsp Yogurt(hard curd)

                1 large onion cut into square pieces
                I capsicum cut into square pieces

               5 tbsp vegetable oil

               1 tbsp chat masala

              1 tbsp lemon juice

              1tbsp Red chili powder

              Salt to taste

Preparation:

• Put the paneer cubes in a small bowl and to this add salt ,lemon juice ,tandoori masala ,red chili powder ,yogurt ,onion and capsicum pieces and mix well .
• Keep this in the refrigerator for 2 hours.
• Now thread the paneer and veg pieces to a bamboo skewer and brush oil to them.
• Preheat the oven at 380 F for 10 min.
• Then keep the paneer skewer in the oven and grill for 10 - 15 min until the paneer turns golden brown colour.
• Don't grill for too much time or else paneer becomes rubbery.
• Sprinkle chatmasala and serve with mint chutney.
• If oven is not available instead of grilling you can just fry them in the frying pan.       

GOBI MANCHURIA

                                                   Gobi manchurian is a Indo-Chinese appetizer and is entirely different in taste when compared to gravy style .....now i am making a dry manchuria in which a crispy coating is given to the cauliflower and tossed with a mouth watering spicy sauce.......lets see the preparation of delicious Gobi manchuria....

Ingredients:
              Cauliflower – 1/2 medium,( cut into florets and boil for 15 min to avoid raw smell )
              Oil – for deep frying
For the batter:
              Flour(maida) – 5 Tbsp
              Corn Starch(corn flour) – 3 Tbsp
              Salt – 1/4 tsp
              Black Pepper – 1/4 tsp
              Water – as required to make the batter
For the sauce:
            Oil – 1 Tbsp
            Onion – 1/2 medium, chopped finely
            Green Chilies – to taste, cut diagonally
            Garlic – 3 large cloves, chopped finely
            Ginger - 2tbsp, chopped finely
            Tomato Ketchup – 2 Tbsp
            Red Chili Sauce – 2 Tbsp            
            Vinegar – 2 tsp
            Water – 4 Tbsp
            Corn Starch – 2 tsp
            Spring Onions – 2 stalks, cut diagonally for garnishing
            Soy Sauce – 4 tsp 
Preparation :

• To make batter, add flour, Corn Starch, Salt, Black Pepper and Water to a small bowl. Mix until there are no lumps.
• Coat Cauliflower pieces well with batter and deep fry until Cauliflower turns medium dark brown color.
• Take them on to a tissue paper.
•  Heat Oil in a non-stick pan.
• Add Onions, Green Chilies and Garlic and cook until Onions are light brown.
• Add Ketchup and Red Chili Sauce and cook until Oil starts to separate from mixture.
• Add Soy Sauce and Vinegar and mix well.
• Mix 2 tsp Corn Starch with 4 Tbsp Water and add it to the pan. Cook for 1-2 minutes until sauce starts to thicken.
• Now add the fried cauliflower into this and toss well with the sauce.
• Finally garnish with spring onions.

ALOO TIKKI

   Ingredients :

Outer Covering :

                 3 large boiled aloo
                 1 tsp salt
                 1/4th tsp black pepper powder

                 2 tbsp lemon juice
For Stuffing:
                 2/3rd cup green peas (boiled)
                 1/2 tbsp  minced ginger
                 1/4th tsp garam masala
                 1/4th tsp salt     

                  1/2tbsp red chili  powder

                  1/2tbsp cumin seeds

                  1 medium onion (chopped) 

                  Oil for pan frying

    Preparation :      

• Take the boiled green peas and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
• Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt , pepper and lemon juice knead until properly mixed.
• Divide it into 10 equal portions.
• Now wash and dry your hands and rub them with little oil.
• Take each portion of potato mixture and make a ball. 
• Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
• Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
• Heat 1 tsp oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat. 
• Serve Aloo Tikki with green chutney or tamarind chutney and stirred curd.

                                                              

FISH FRY

Ingredients :

           2  Fish pieces

           1tbs    Gingergarlic paste

           1ts      Salt

           1tbs    Lemon juice

           1tbs    Red chilli powder

           1/2tbs  Garam masala powder

           1/2tbs  Coriander powder

           Pinch of Turmeric powder

           Oil for deep frying

 Preparation :

•  To the cleaned fish pieces add turmeric powder ,salt ,gingergarlic paste ,lemon juice ,chilli powder ,masala powder ,coriander powder and mix well.
• keep a kadai and pour oil required for deep frying.
• When the oil is hot enough fry the fish pieces on medium flame till they turn dark brown colour.
• Remove the excess oil using tissue paper and garnish them with coriander and cabbage .

  Tip :

• To avoid the smell of fish wash the fish pieces with vinegar before cooking.
• Fry the pieces on medium flame so that it is well cooked inside.

TANDOORI CHICKEN

                                                         Tandoori chicken has earned a name of itself which needs no introduction....the aroma ,taste and spicyness of tandoori is the best of itself.....here goes the recipe for you.....

     Ingredients :

            2        Chicken leg pieces

            1ts     Ginger garlic paste

            1cup   Curd (free of water)

            1tbs    Salt

            3tbs    Red chilli powder

           1/2tbs   Garam masala powder

           1/2tbs   Tandoori masala powder

           4 tbs     Oil

           Pinch of Red colour

           1/2tbs   Chat masala powder

      Marination :

• Clean the leg pieces and cut slits into the flesh for well penetration of masala.
• Add salt and lemon juice to the leg pieces and set aside for 15 min
• Now take a bowl and add ginger garlic paste ,curd ,chilli powder ,tandoori masala ,garam masala ,red colour and mix well.
• Apply the masala mixture to the chicken and keep in the refrigerator for 6-8hrs .

     Preparation :

• Take out the chicken from refrigerator and place them on a baking tray.
• Preheat the oven at 380 F for 10 min and then apply oil to the chicken using brush and place the tray in the oven.
• Let it roast for 20 min.
• Now turn the chicken upside down and apply oil again and roast for 15 - 20 min.
• Take the chicken out and sprinkle the chat masala.

      Tip :

• The more the marination of the chicken the best is the taste....you can even marinate it whole night.

    

CHICKEN SPRING ROLLS

                                        Today we are going to prepare a famous Asian appetizer ........'Chicken spring roll' which is very crispy........ wrapping a combination of chicken and other vegetable stuff in it......its soo yummy that you can feel the crispyness outside and softness inside the roll....lets get started with this..

Ingredients :

         10    spring roll wrappers

         350 gms   Boneless chicken

         2              Eggs

         1              Boiled egg

         1tbs         Chilli powder

         1/2tbs      Salt

         Pinch  of  Tasting salt

        1/2ts         Gingergarlic paste

        2 tbs         Cornflour

        1/2tbs       Flour

        1 tbs        Soya sauce

        1 tbs       Chilli sauce

       1/2 tbs      Tomato ketchup

       1/2 tbs      Vinegar

       1              Onion (Slices)

        1/2          Tomato(Slices ..be sure to use hard outer part so u can avoid juice)

        2             Green chillies (chopped)

        1             Carrot           (Sliced)

    Preparation :

• Cut the chicken pieces into small pieces(marble sized) and to this add salt ,gingergarlic paste ,chilli powder ,tasting salt ,cornflour ,flour ,1 egg and mix well and deep fry immediately till the pieces turns to light brownish colour.
• Now take a pan and keep 2tbs of oil fry one after other the chopped chillies,sliced onion ,sliced tomato ,very finely sliced carrot......fry them for 2 min
• Then take a boiled egg ...cut it into half and remove the yolk part and slice the white part of the egg.
• Add this egg white slices to the fry pan ...now put pinch of salt ,soya sauce ,chilli sauce ,tomato ketchup ,vinegar and mix well let it get cook for another 2 min
• Take a bowl and beat 1 egg in it.
• Now take a spring roll wrapper and put the chicken stuff in it .....care should be taken while roll so that the stuff doesn't come out...and after rolling stick the ends with egg beat.
• When you are ready with all the wrappings deep fry them on high flame for 4 min or medium flame for 10 min.
• Place the rolls on the tissue paper to absorb excess oil.

      Tip :

• If you like to have the spring rolls more crispy then deep fry the rolls on high flame only ......frying on high flame also absorb less oil.

     

HARYALI KABAB

                              This is a Punjabi style kabab which is known for its spicyness.......the main ingredient used in this is green paste so the kabab looks green in colour....the use of mint leaves in preparing green paste gives a  good flavour to the kabab.....

    Ingredients :

     1/2 kg  Boneless chicken

     1 tbs Gingergarlic paste

     1 tbs Salt

     6 tbs Green paste

     2 tbs Oil

     1 tbs Lemon juice

Green paste :

        Take 12 greenchillies ,1 medium size cup mint leaves ,1/2 cup coriander and make them as a fine paste.(if you wish less hot then you can reduce the chillies and increase the quantity of mint leaves and coriander)

Marination :

        Cut the chicken into cubes....to this add salt ,gingergarlic paste ,green paste ,lemon juice and mix well and set it aside for 2-3hrs.

Preparation :

 Pan Method :

• After 3 hrs of marination once again mix the chicken pieces well
• Now take a pan and put 2 tbs of oil and fry the chicken pieces (make sure that the chicken pieces don't stick each other)until they turn slightly brown.

  Oven Method :

• After 3 hrs of marination once again mix the chicken pieces well
• Preheat the oven to 400 F for 10 min
• Now arrange the chicken pieces on the baking tray and sprinkle oil on the top
• Let it cook for 20 min and then take them out and turn the pieces once ,sprinkle oil again and put the tray back in the oven and allow it to cook for 10 more min
• Lastly serve the kabab with mint chutney...

   Tip :

• Green paste can be stored in the refrigerator for 2 days.

    

CHICKEN 65

                                            Chicken 65.........it may be a great confusion why the dish is named '65'......i thought about it and asked few chefs but different people said different answers like 65 days old chicken will be using and some others said during the starting days of its preparation they used '65'ingredients to make the dish n others like it is named so as the hotness in the dish remains upto '65'minutes..............but i am not satisfied with these answers... as i am very crazy for this i believe that the taste of this dish last upto '65'days........Really if you don't believe please try it and feel the taste which lasts upto '65'days.....

Ingredients  :

 Boneless chicken                  -     1/2kg

 Chilli powder                        -     1/2tbs

 Black pepper powder           -     1 tbs

 Ginger garlic paste                -     1 tbs

 Tasting salt                           -      pinch

  Salt                                     -     1 tbs

  Cornflour                            -     3 tbs

  Egg                                     -     1

  Red colour                          -     pinch

  Oil                                      -     sufficient for deep frying

  Jeera                                   -     1/2 tbs

  Sliced green chillies             -      5 tbs

  Chopped ginger                  -      2 tbs

  chopped garlic                    -      2 tbs

  Curry leaves                        -     8

  Chillie powder                     -     1/2 tbs

  Chilli garlic paste                 -     2 tbs

  Water                                 -     few drops

Preparation  :

• Wash the chicken (cut them into small pieces),squeeze water and add salt ,ginger garlic paste ,pepper powder ,cornflour ,egg ,tasting salt ,red colour ,mix well and deep fry them(need not marinate)
• Take a pan put 2 spoons of oil and now prepare the sauce by frying jeera ,chopped ginger,garlic,sliced chilli's ,curry leaves and fry for 1 min
• Now add salt(to taste) ,chilli powder ,chilli garlic paste ,tasting salt(pinch) ....mix well and add some water sufficient to make sauce and add red colour
• When this reaches to saucy consistency add the deep fried chicken pieces , mix well.....and transfer to a plate after 1 min

Tip  :

• If you don't prefer too much hot then you can decrease the amount of addition of chilli powder in making of sauce but reminder to add the same quantity of chilli garlic paste as it is the essence of the dish.

CHICKEN APOLLO

                                                 Chicken apollo.....i had tasted this at Southern Spice (Hyd)....one thing i have to mention about this dish is when you bite the chicken it is so soft n tender that it goes into your mouth spontaneously without your notice.....n the added sour curd gives extra flavour to this.......it goes well with butter naan ,roti ...n u can also try with jeera rice.......

Ingredients :

Boneless chicken	- 1/2 kg
Oil
Ginger garlic paste	- 1 tbs
Egg	- 1
Maida (Flour)	- 1 tbs
Cornflour	- 4 tbs
Red Chilly Powder	- 2.5tbs
Masala Powder	- 1.5tbs
Daniya Powder	- 1.5tbs
Curry Leaves	- 6
Red Chillies	- 3
Jeera	- 1.5 tbs
Tomato ketchup	- 1tbs
Salt	- 1tbs
Tasting salt	- pinch
Curd	- 1 bowl (Medium Sized)

Marination:

Take chicken into a bowl and add gingergarlic paste, salt, 2tbs red chillie powder, tasting salt, masala powder, dhaniya powder, egg and mix well to set aside for 1 hour.

Preparation:

1. 
   
2. Take a kadai,keep oil (flame be on high) and deep fry the marinated chicken pieces and take them into a bowl.
3. 
   
4. 
   
5. Now take a pan keep 1 spoon of oil and fry jeera ,red cillies,curry leaves for 2 min. 
6. 
   
7. 
   
8. 
   
9. Then to this add the curd ,mix well and according to spicyness add ½ spoon redchilli powder and salt…….now add fried chicken pieces to boiling curd.
11. 
    
12. 
    
13. 
    
14. don’t let it over cook………take it into a bowl when the dish is semigravy. 

Tips:

To enjoy the best taste of the dish use sour curd ….

CHICKEN MANCHURIA

Ingredients:

Boneless chicken	- 1/2 kg
Black pepper powder	- 2 tbs
Ginger garlic paste	- 1 tbs
Egg	- 1
Maida (Flour)	- 1 tbs
Cornflour	- 4 tbs
Chopped ginger	- 150g
Chopped garlic	- 250g
Chopped green chillies	- 2 tbs
Chopped spring onions	- 4 tbs
Soy sauce	- 5tbs
Chillie sauce	- 2 tbs
Tomato ketchup	- 1tbs
Salt	- to taste
Tasting salt	- pinch
Water

Marination:

Cut the chicken in small cubes and add ginger garlic paste,salt,black pepper powder,tasting salt,egg,corn flour,maida and mix them well (if required sprinkle little water) and keep aside for 2-3 hours.

Preparation:

1. Take a kadai, pour oil and deep fry the marinated chicken pieces for 5 to 10 min and keep them aside
2. Now take a pan put 1 tbs of oil and fry chopped chillies, ginger and garlic one after other for 5 min.
3. Now add chilli sauce, tomato ketchup, soysauce, add 1/2 glass of water, salt (according to the taste), pinch of black pepper powder in that order.
4. Let the sauce boil on high heat for 2 minutes.
5. While the sauce is boiling, take a small bowl to mix cornflour (1tbs) and water.
6. Add this to the boiling sauce at the end of 2 minutes.
7. The sauce will become sticky… at this point, add the fried chicken pieces and mix well.
8. Finally, sprinkle the chopped spring onions on the top.

Tips:

Deep fry the marinated chicken pieces on high flame for 5 minutes for an even cook and tenderness.