RESHMI KEBAB

                                                   Kebabs are always my weakness................and  it is actually an easy dinner to prepare..........only thing is marination that is to be done before 4-6 hrs.................this is a super easy kebab recipe in a creamy mint sauce...............i got this recipe from the site SHOW ME THE CURRY.............it is one of my fav sites with so many delicious recipes................i made this with little improvisations from my side...............try this and enjoy............

INGREDIENTS:

BONELESS CHICKEN PIECES             -1/2 KG
HEAVY CREAM                                       -1/4 CUP
CURD                                                       -1/4 CUP
GINGER-GARLIC PASTE                       -1 TBLSPN
GROUND MINT LEAVES                        - 1TBLSPN
GROUND CORIANDER LEAVES            -1 TBLSPN
GROUND GREEN CHILLIES                  -1 TBLSPN
GARAM MASALA PDR                             -1/2 TSPN
SALT TO TASTE


METHOD:

1. CUT CHICKEN INTO BIT SIZE PIECES
2.  MIX ALL THE OTHER INGREDIENTS AND MARINATE CHICKEN IN THIS FOR ATLEAST 4-6 HRS
3. LINE A BAKING TRAY WITH FOIL AND PUT CHICKEN PIECES IN IT
4. GRILL IN MAXIMUM HEAT FOR 10 MIN
5. TURN THE CHICKEN PIECES AND GRILL ON OTHER SIDE FOR 8-10 MIN
6. SERVE HOT AND ENJOY................

SCHEZUWAN CHILLY BEEF

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 WARNING:THOSE WHO CANT TOLERATE REALLY REALLY SPICY FOOD SHOULD NOT HAVE THIS!!!!!!!!!!!!!!!!

                           There are some days when we want to eat something really really spicy.........then this is your dish on that day......................this is one dish in which the taste last in your tongue long after you have had this.............now ill not say more abt this you try nd tell................


INGREDIENTS:

BEEF SLICES CUT INTO STRIPS           -250 GM
ONION CHOPPED                                    -1 BIG
GINGER-GARLIC PASTE                          -1 TBLSPN
CAPSICUM                                                  -1 CUT INTO CUBES
SCHEZUWAN SAUCE                                 -2 TBLSPN [RECIPE GIVEN BELOW]
SOY SAUCE                                                  - 1 TBLSPN
PEPPER PDR                                                  - 1 TSPN
RED CHILLY PDR                                          -1 TSP
OIL                                                                   -1 TBLSPN
SALT TO TASTE
SPRING ONION FOR GARNISHING

    METHOD:

1. COOK BEEF PIECES IN A PRESSURE COOKER WITH GINGER GARLIC PASTE,1 TSP RED CHILLY PDR AND SALT
2. AFTER IT IS COOKED RESERVE THE STOCK
3. ADD OIL IN A KADAI AND ADD ONION
4. SAUT TILL IT TURNS PINK
5. THEN ADD CAPSICUM AND SAUTE FOR I MIN
6. ADD THE SAUCES AND STOCK WATER AND LET IT BOIL FOR 5 MIN
7. ADD BEEF AND PEPPER PDR
8. COOK FOR 5 MIN UNTIL GRAVY IS THICK
9. TRASFER TO A SERVING BOWL AND GARNISH WITH SPRING ONIONS.............

RECIPE FOR SCHEZUWAN SAUCE CLICK HERE

TANDOORI CHICKEN AND AWARDS.................

                                                 These days i hav decided to go healthy.............i dont know for how many days this will go...............but actually for me cooking healthy means being lazy...........becoz then my dinner will always be all these kababs and tikkas which are easy to make............only thing is,i have to marinate this before....................and dh ang jr will think 'oh mummy has really tried hard to giv us a healthy dinner'...........hi hi....................thank god dh doesnt check my blog.................
so about tandoori chicken........this is a really easy recipe if you have an oven................just marinate everything for atleast 6 hrs or if you have time overnight............................i got this recipe from the site VAH REH WAH by chef sanjay thumma...................so try and enjoy.................

Priya of now serving has passed me 2 lovely awards..............thanks priya.............

INGREDIENTS:

WHOLE CHICKEN LEGS                    -6
LEMON JUICE                                      -1 TBLSP
TURMERIC PDR                                    -1 TSP
CORIANDER PDR                                 -1TSP
CUMIN PDR                                           -1 TSP
GARAM MASALA PDR                         - 1 TSP
PEPPER PDR                                           - 1TSP
RED CHILLY PDR                                   - 1 TSP
KASOORI METHI PDR                           - 1 TSP
YOGHURT                                                - 6 TBLSP
RED COLOUR[ OPTIONAL]                    - A PINCH
SALT TO TASTE
CHAT MASALA                                        - A PINCH
OIL                                                              - 1 TBLSP[OPTIONAL.........I DIDNT ADD]

METHOD:

1. CLEAN AND CUT 2-3 LONG SLITS ON EACH CHICKEN PIECE.
2. APPLY SALT,TURMERIC PDR AND LEMON JUICE ON CHICKEN AND KEEP FOR 15 MIN
3. MAKE A MARINADE WITH REST PDRS AND MIX WITH YOGHURT.ADD SALT ALSO.
4. APPLY ALL OVER CHICKEN AND KEEOP FOR ATLEAST 6 HRS
5. PRE HEAT OVEN TO 425 DEGREE FAREN HEIT
6. BAKE FOR 20-30 MIN UNTIL CHICKEN IS TENDER
7. SERVE HOT

8. ENJOY............................. 

CHILLY CHICKEN******my version

                            

                                                                               Chilly chicken is one of the dishes that comes like a regular visitor in my house..............everytime we go to restaurants and have chilly chicken the taste would be different.the taste at one place will be completely different from taste at other place.................when i searched for an indian version of chinese chilly chicken i got many recipes.............this recipe is the one that has never failed me...............actually i made this chilly chicken as an accompainment for yesterdays fried rice................
this tastes best when served with fried rice,noodles and even kerala poratta................
so try this and enjoy..........................


INGREDIENTS:

CHICKEN                       -1/2 KG BONELESS CUT INTO SMALL PIECES
OIL                                   - FOR FRYING

FOR MARINATION:

PLAIN FLOUR                   -2 TBLSPN
CORNFLOUR                     -1 TBLSPN
EGG                                      -1[OPTIONAL]
SOYA SAUCE                      -1 TBLSPN
PEPPER PDR                         -1 TSP
AJINO MOTTO                     -1 PINCH[OPTIONAL
GINGER GARLIC PST          -1 TSP
SALT                                       -TO TASTE

FOR SAUCE:

ONION CUT INTO CUBES          -2
GARLIC CHOPPED                        -4
GINGER CHOPPED                        -1 SMALL PIECE
CAPSICUM                                      -1
CELERY                                            -2 TBLSPN
SPRING ONION                                -1 TBLSPN
PEPPER PDR                                       -1/2 TBLSPN
CORN FLOUR                                    -1T BLSPN MIXED IN 1 CUP WATER
SOYA SAUCE                                     -2 TBLSPN
TOMATO SAUCE                                -2 TBLSPN
CHILLY SAUCE                                   -1 TBLSPN
OIL                                                         -1 TBLSPN
SALT                                                       -TO TASTE
RED COLOUR[OPTIONAL]                     -A PINCH

METHOD:

1. MARINATE CHICHEN WITH INGREDIENTS FOR MARINATION AND KEEP ASIDE FOR 1 HR
2. HEAT OIL IN A FRYING PAN AND FRY CHICKEN PIECES
3. DRAIN AND KEEP ASIDE
4. IN AWOK ADD OIL AND SAUTE CHOPPED GARLIC AND GINGER
5. ADD ONIONS AND SAUTE
6. NO NEED TO TURN GOLDEN BROWN
7. WHEN IT SLIGHTLY CHANGES COLOUR ADD CAPSICUM
8. ADD CHOPPED CELERY AND SPRING ONIONS
9. ADD ALL SAUCES
10. ADD PEPPER PDR
11. ADD LITTLE WATER AND COOK FOR 5 MIN
12. ADD COLOUR IF U WANT
13. WHEN SAUCE THICKENS ADD CHICKEN PIECES AND SAUTE
14. ADD CORNFLOUR  MIXED WITH WATER TO THIS AND STIR FOR 5 MIN
15. TRANSFER TO A SERVING BOWL
16. SERVE HOT GARNISHED WITH SPRING ONIONS
17. ENJOY......................

STUFFED CHICKEN ROAST [KOZHI NIRACHATHU]

                                                       I had seen the recipe for this stuffed chicken in many cookery books.......i thought only experts can make this.amateurs like me should just eat and enjoy................when we went to one dinner party at our cousins place she made this and convinced me that this is easy to make.............so i thought i will give a try.........and here iam with this recipe.............

Actually i think this is more easy than making chicken fry coz we dont have to turn individual pieces.................and moreover this is a party rocker..............

So try this and become the star of the day..................................................................


INGREDIENTS:

CHICKEN WHOLE            -1{I USED 1000 GMS CHICKEN}

FOR STUFFING
boiled egg                             -1
oil                                          -1tblspn
onion                                   -2 small
ginger-garlic paste              -1 tblspn
green chilly chopped            -2
tomato                                  -1 medium chopped
red chilly pdr                         1 tspn
turmeric pdr                             -1/2 tspn
salt to taste

FOR MARINATION
red chilly pdr-1 tblspn
turmeric pdr-1/2 tsp
coriander pdr-1/2 tblspn
pepper pdr-1 tspn
ginger garlic paste-2 tblspn
garam masala-1/2 tspn
curry leaves-a sprig
water to make a paste
salt to taste
in a grinder make a paste of this marinade...............


FOR MASALA GRAVY
onion-3 big
ginger-garlic paste-2 tblspn
green chilly-2
tomato chopped-3 big
red chilly pdr-1 tblspn
coriander pdr-2tblspn
turmeric pdr-1/2 tsp
salt to taste

                               
                           


METHOD:

                 Clean the inside of the chicken.....if u r buying frozen chicken the inside will be claened............next step is making the stuffing.add oil in a kadai.saute onions.when it is golden brown add ginger garlic paste and green chilly.when it is sauted add the topmatoes.when oil oozes out from that add all the drry pdrs.next add the boiled egg.check salt and close the lid of the kadai.keep in medium heat for 5 min.remove from heat.when the mix is cooled stuff it inside the chicken.

Next step is stitching the hole with the stuffing............after it is stitched tie two legs and hands of chicken with a kitchen knot.make incisions on the body of chicken with knife.marinate with ingredients for marination.keep for 15 min.boil the chicken in a heavy  nonstick pan.dont add water.the water oozing from chicken is enough for boiling it.

Next step is frying the chicken.add oil in a kadai and fry chicken.turn it around so all the parts are fried.drain into a kitchen towel.u can also bake chicken in oven if you want and avoid frying part.

then prepare masala for this.add little oil leftover from frying in a kadai.saute onions followed by ginger garlic paste,green chilly and tomatoes.when tomatoes are mashed add all dry pdrs and saute for 5 min.then add the fried chicken to this.add little water. close the lid of kadai and cook on medium heat for 10 mon.tranfer to a serving bowl.remove the stitches from the chicken..........this is the delicious fruit of all your hard work................enjoy........................
                            

CHICKEN LOLLIPOP

                                        LOLLIPOPS.......the name itself takes us back to our childhood days when we used to suck those delicious candies in different flavors and colours.......when i said to dh that iam going to make these he said it reminded him of those childhood lollipops eventhough they  have no resemblence with these.jr."s"heard the words lollipops and came running asking "what were u talking?i heard lollipops......"i said today iam making lollipops with chicken.......he was so excited because both lollipop and chicken are his favourites.........this indo-chinese dish is a very good appetizer...........try this and enjoy......kids will love this for sure.{i took this recipe from the site group recipes given by Binky67}
INGREDIENTS
chicken wings-5
eggs beaten-2
bread crubs-1 cup
oil-for frying
FOR MARINATING........
ginger-garlic paste-2tblspn
green chillies-5
soy sauce-1tblspn
vinegar-1/2 tsp
red chilly sauce-1tsp
 red colour{Optional}
METHOD
                Cut each wing into half along the movable joint end.of the 2 parts left,one part will have 2 parallel bones and other will have a single bone.remove the extra bone[smaller one] from one part of each wing.you will get 2 lollipops from each wing.
                   Now for each lollipop cut the ligaments near one end of bone so that the muscles seperate from bone.rpll these muscles over to the other end,without cutting the ligaments at that end.the uscle will thus remain hanging and can be rolled over to form a lollipop.watch the chicken lollipop video of chef sanjay thumma in VAH REH WAH for a clear video ...............
                now marinate all the chicken pieces with ingredients given for marianting and keep in fridge for atleast 2 hrs.thendip it in the beaten eggs and then in the bread crumbs.qiuck chill in freezer while the oil is heating up.this willprevent the crumbs from falling in the oil.
            deep fry in oil in medium heat until golden brown............
                

STIR FRIED CHICKEN WITH BELLPEPPER

                                               This is one easy chicken dish that goes well with fried rice,nan etc..........only thing to remember is prepare it just before serving.dont reheat it.
INGREDIENTS
chicken-500gm
bell peppers{yellow,red and green}-1 each
onion chopped-2
garlic-11/2tblspn
ginger-11/2 tblspn
green chilly-2
spring onion-a little
soya sauce-21/2 tblspn
chilly sauce-21/2 tblspn
pepper pdr-1 tsp
cornflour-1 cup
salt-to taste
oil-1-2tblspn
METHOD
Cut chicken into long strips.marinate it with pepper pdr and salt.spread cornflour in a plate.dust the marinated chicken in the corn flour.heat a kadai and add oil.add garlic and ginger.then add chicken pieces and saute them.when they become slight brown in colour add green chilly.then add soya sauce and chilly sauce.saute for 2 min.add pepper pdr.then add bell peppers and onions.saute for 2-3 min.then add 1/2 tsp sugar.tranfer to a seving bowl and garnish with spring onions.

BUTTER CHICKEN

                                     There is a story that happens everytime we go to restaurants.eveyone are busy studying the menu card like they r having exams tomorrow.even 4 yr old jr "s"is busy with the card .the waiter comes and no one is ready to give order.the waiter stands there like the examiner who has come to snatch the answer paper after the examination time is over.the only one who not even looks in the menu card and gives the order first is me.becoz its always the same.fried rice with butter chicken.i just luv this combination.no words to say.so this is the recipe for a hotel like butter chicken.enjoy............
Ingredients
chicken-1kg{cut into 30 boneless pieces}
chilly pdr-2tbsp
turmeric pdr-1/2tsp
tomato-2 big
ginger-garlic paste-2tbsp
onion-4
kasoori methi pdr-1/2 tsp
coriander leaves-1/4 cup
butter-3tbsp
salt-to taste
oil-3tbsp
curd-3tbsp
fresh cream-1/2 cup
Method
                 marinate chicken with half of the given qty of chilly pdr and turmeric pdr.add 3tbsp curd to it.keep it for 20 min.fry it in oil.
        add 3tbsp of oil in a kadai.saute the onions,ginger-garlic pst and tomatoes in it.when the oil oozes out from tomatoes add remaining chilly pdr and turmeric pdr.remove it from fire.after it is cooled grind it in a mixie to a silky paste.in another kadai add the butter.saute the grinded paste in it.put the fried chicken pieces to it.add the kasoori methi pdr and garam masala pdr.add 1/2 cup cream to this.trasfer to a serving bowl.garnish with coriander leaves.