Cooking time: 30 min. Serving: 4 Oil 1/2 C. Mustard seeds 1/2 tsp. Onions 3 (chopped) Turmeric powder Pinch Tomatoes 3 (chopped) Chicken 1 (skin removed cut into small pieces) Coconut milk 1 Can Salt To Masala:Method:
Garlic Cloves 12 To Grind:
Ginger 2" Coriander 4-5 tbsp.(Green) Coriander seeds 2 tbsp. Cardamoms 6 Red chillies 9 Cloves 6 Cinnamon stick 2"
Cooking time: 30 min. Serving: 4 Chicken 2 pounds(cut into 12 pieces) Egg Whites 3 Oil for Deep Frying To GrindMake green chillies,garlic,ginger,pepper,and salt into a paste. Keep aside.
Green Chilli 3 Garlic Paste 2 tbsp. Ginger Paste 2 tbsp. Black Pepper Corns 1/2 tsp. Salt to Taste
To prepare flakes
Cornflour 1/2 cup Maida 1/2 cup Bread Crumbs 1/2 cup Corn Flakes 1 cup Salt
Mix ingredients (to prepare flakes)in a wide plate and keep aside.
Add a spoonful of cold water to egg whites in a small dish and beat
well. Keep aside. In a wide pot add paste of (to grind),chicken pieces and half a cup of water and cook on medium heat until the liquid is evaporated.
Dip each of the above cooked chicken pieces in beaten
egg whites and then coat well with mixture in the wide plate.
Meanwhile, heat oil in a wide deep skillet on medium heat and when oil
is hot, fry the above chicken pieces until golden brown on both sides.
Goes very well with plain white rice.
Cooking time: 25 min. Serving: 4 Chicken (broken into parts) 500gms. or 1 lb. Oil 1/2 cup Yoghurt 1 cup Onion (medium sized) 1 Ginger 1 tsp. Garlic 1 tsp. Green Chili (medium sized) 1 Red Chili 2 Cloves 4 Dhaniya Powder 1 tsp. Cardomom 2 Turmeric 1/2 tsp. Poppy Seeds 2 tsp. Salt to taste.Method:
Cooking time: 25 min. Serving: 4 Chicken Liver 1.5 pounds Oil 1/4 cup Turmeric 1/4 tsp. Red Chili Powder 1/2 tsp. SaltMethod:
Onion 1 large(chopped) Garlic Paste 1 tsp. Ginger Paste 1 tsp.
Cloves 3 Coriander Seeds 1 tsp. Cumin Seeds 1/2 tsp. Cardamom 1 Poppy Seeds 1 tbsp. Saffron pinch
Cooking time: 35 min. Serving: 6 Chicken 2 kg. (pieces) Ginger paste 50 gm. Garlic Paste 50 gm. or Ginger-Garlic Paste 100 gm. Garam masala powder 2 tsp. Oil 500 gm. Salt 2 tbsp. Turmeric 2 tsp. Red chili powder 4 tsp. Coriander 2 sprigs. Mint 2 sprigs.Method:
Cooking time: 35 min. Serving : 2-3 persons For garnishing: Boiler Chicken 700 gm. Onion rings Silky cashews 80 gm. Eggs 1 For the cocum sauce: Curds 3 tbsp. Cocum 50 gm. Cocum sauce 1 tbsp. Ginger 20 gm. Garam masala 1 tbsp. Green Chilies 2 Butter 3 tbsp. Jaggery 10 gm. Salt 1/2 tsp. Deghi mirch 1 tsp. Onions 2 Cloves of Garlic 6 Cornflour 1 tbsp. Milk 1 Cup
Method to make the cocum sauce:
Soak cocum in water for 1 hr. When soft, remove the leaves. Melt jaggery in the same water. Boil and add ginger juice and green chillies juice.
To make the chicken:
Wash chicken pieces and prick them with a fork. Beat the curds and salt, cocum sauce and garam masala to it. Marinate the chicken pieces in this.
Grind silky cashews and add cornflour and deghi mirch. Beat the egg and add to cashew-cornflour mixture and fold in the marinated pieces of chicken.
Now heat a griddle and pour some butter on it. Shallow fry all the pieces of chicken one by one on it turning frequently. Place the remaining butter in a pan and place on fire. Brown the minced onions and garlic and add the chicken pieces along with 1 cup of milk and 1/2 cup of water. Let it simmer till it is thick. Remove and serve hot.
Egg Malai Masala
Cooking time: 35 min. Serving : 4 Eggs 6 Milk 250 ml. Onions 2 Ginger 1". Green chilies 4 Coriander Leaves Garam masala 1/2 tsp. Salt 1/2 tsp. Ghee 2 tsp. Malai 4 tsp.Method:
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