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.