CHICKEN KOFTA WITH CASHEW BURST

INGREDIENTS
Ground chicken- 1/2 pound
Cashew-3tbs
Onions-2 small, chopped
Green chillies-3
Tomato-1 small
Ginger garlic paste-1/2tsp
Corriander and cumin powder-1/2 tsp
turmeric-1 pinch
Orange food colour-1 drop
Red chilly powder-1/2 tsp
Corn starch-1 tsp
Butter-1/2 tsp
Milk-4tbs
Corriander leaves chopped-2 tbs
Oil-3 tbs
salt to taste

METHOD
Mix half of the chopped onions into the ground chicken with salt  and few corriander leaves.
Roll meat into small sized lemon.
Heat oil in a pan and do shallow fry till golden brown.
Now blend rest of the onions,cashews,green chillies,tomato,ginger and garlic by adding little water.
Make fine paste.
Now put this paste in that same where fried meat balls.
Fry nicely this paste with butter.
Add milk and fry for some more time.
Put chilly powder,cumin and corriander powder, turmeric powder and food colour.
Add little more water and cook  on low flame.
Now cashew sauce is ready.
Pour this on chicken kofta and serve this steamed rice or roti(Indian bread).

CHICKEN CUTLET

INGREDIENTS
Ground chicken-1/2 pound
Potatoes-2 medium size,boiled and mashed.
Cumin and corriander powder-1tsp
gram masala powder-1/4 tasp
Green chillies-3 to 4 chopped
Corriander leaves-1 tbs chopped
Corn starch-for dipping or about 2 to 3 tbs
Bread crumbs - for coating or about 3 to 4
Oil for deep frying.
salt to taste

METHOD
Cook ground chicken in a microwave oven for 3 mins.
Mix this chicken in a mashed potatoes with salt,cumin and corriander powder,chilly powder, garam masala powder,chopped corriander,chopped green chilles.
Mix all this ingredients nicely and make small size of flat patties.
Now dip each  patties into the corn flour  mixture and coat with bread crumbs.
Now deep or shallow fry till golden brown.
Chicken cutlets are ready to eat.
Serve with ketchup and onion,cucumber salad.

EGG CHOPS

INGREDIENTS
Eggs-3 boiled
Potatoes-3 medium size,boiled and smashed.
Onion-1 medium size,chopped
Chilly powder-1 tsp
Greenchillies-3 to 4 chopped
Turmeric-1 pinch
Corn starch-for dipping or about 2 tbs
Bread crumbs-for coating or about 3 tbs
Salt to taste
Oil for deep frying.

METHODHeat 1 tbs of  oil in a wok and add chopped onions.
Fry the onions until goden brown.
Put smashed potatoes and chilly powder,turmeric and salt.
Fry  for 3 to 4 mins.
Now cut  each boiled egg into half.
Divide potato masala into 3 portions.
Now take little potato masala from one  portion and place between two egg pieces and cover the egg with rest of the masala.
Do the same with rest of the eggs..
Now dip each of the egg chop into the corn flour batter.
Afterwards coat each ball egg chop with bread crumbs.
Now deep fry each egg chop till golden brown.
 Serve this with ketchup and with onion and cucumber salad.
When you serve, cut into half or  serve whole.

CAULIFLOWER KEBABS

INGREDIENTS
Cauliflower florets-10
Curd-2tbs
Corriander powder-1/2 tsp
Cumin Powder-1/2tsp
Chilly powder-1/2tsp
Ginger garlic paste-1/2 tsp
Food colour- drops
Lemon-1/2
Copped corriander-1tbs
Oil -1tsp
Skewers-2
Salt to taste

METHOD
Blanch the cauliflower with salt.
Now marinate blanched cauliflower with curd,ginger garlic paste,chilly powder,food colour.lemon juice,cumin powder,corriander powder and salt.
Put 5 of the cauliflower pieces on each skewer.
Pre heat the oven at 350 tem.
Bake it for 10 to 15 mins and then grill it for 5 to 10 mins more or or cook untill the cauliflower is  soft from inside and little crispy from out side.
Before serving remove cauliflower from the skewers and put tooth pick in each piece and serve.
If you like put little bit of lemon juice and black salt on top of the cauliflower pieces.

CUCUMBER DAL

INGREDIENTS
Toor dal-1 cup
Cucumber-1 big,cut into cubes
Onion-1 chopped
Green chillies-2 to 3 chopeed
Garlic cloves-2,crushed
Turmeric-1/2 tsp
Mustard-1/2tsp
Cumin-1/2tsp
Dry red chilly-1 split into 2 to 3 pieces
Curry leaves-few
Corriander leaves-1 tbs chopped
Oil-1 tsp
Lemon-1/2 optional
Salt to taste

METHOD.
Cook dal in a pressure cooker for 5 mins.
Now add onions,green chillies,cucumber in the dal and cook for 3 mins more in a pressure cooker.
 For tadka(popu), heat the oil in a pan,add mustard,cumin,garlic,red chilly and curry leaves.
Saute for 1 min.
Add this tadka (popu) to the dal and allow this to boil for 5 to 8 mins.
Mix lemon juice.
Garnish with corriander leaves and serve.

CHICKEN ROLL

INGREDIENTS
Chicken-200 gms(cut into small pieces)
All purpose flour(wheat flour)-depends how many rolls you want to make.
Onions,chillies,cucumber,carrots,lettuce-finely chopped.
Lemon-1
Ketchup or any kind of sauces like ranch,mustard,chilly sauce.
Salt to taste
Oil for making parathas or for frying chicken.
Method
Make dough with the flour.(add little oil and salt in the dough)
Fry chicken with onions and salt or you can grill chicken with curd and salt.
Now make thin parathas(rotis) like always you make or you can get tortillas from the market.
Now place 2 tbs of chopped vegetables in each paratha.
Put chicken on the vegetables.
Squeeze little bit of lemon.
sprinkle little bit of salt.
put whatever sauces you like.
Roll the paratha gently.
Chicken roll is ready to eat.

SPINACH CHICKEN

INGREDIENTS
Chicken-1 pound
Spinach-1/2 pound,chopped
Ginger garlic paste-1 tbs
Onions- 4 small,chopped
Green chillies-4 chopped
Curd-3tbs,beaten
Red chilly powder-1tbs
Turmeric-1/2 tsp
Whole cumin-1/2tsp
Oil-1tbs
Salt to taste


METHOD
Heat oil in the pan,put cumin and then add onions.
Fry untill it turns into golden brown.
Now put chicken,turmeric,salt,chilly powder, ginger and garlic paste.
Fry nicely for some time.
Put curd into the chicken.
Fry for some more time or fry untill the oil starts leaving  from the sides of the chicken.
Now put chopped spinach and fry for 2 to 3 mins.
Cover with the lid on low flame for 8 to 10 mins.
Add little bit water and cook for 5 mins more.
Spinach chicken is ready to eat.
You can serve this with hot rice or with roti.

CHICKEN CURRY

INREDIENTS

Chicken-2 pounds(1kg)

Onions-1 pound (chopped)

Poppy seeds-1tbs

Whole cumin-1tsp

Whole corriander seeds-1tsp

Cardamom-2

Clove-2

Cinnamon-1/2 inch

Green chillies-4

Ginger garlic paste -1tbs

Tomato-1

Grated coconut-1tbs

Cilly powder-1tbs

Turmeric-1/2 tsp

Corriander leaves-1 tbs

Oil-3tbs

Salt to taste

Method

Make a fine paste with poppy seeds,cinnamon,cardamom,clove,green chillies,coconut,cumin,corriande,tomato,ginger and garlic.

Heat the oil in a pan and put the onions and fry till it turns into golden brown.

Put chicken in the onions,add salt,turmeric and chilly powder.

Fry for 10 mins.

Once the oil starts leaving from the sides of the chicken, add poppy seeds and other ingredients paste in the curry.

Fry nicely 10 mins more.

Put some water and cover with lid for 10 to 15 mins on low flame.

Once you feel the chicken is tender you can switch off the stove.

Ganish with corrainder leaves and serve.



SHRIMP NUGGETS

INGREDIENTS
Shrimp-10 (deveined  and peeled, but leave shell on tail side if you like)
Corn flour-3 tsp
Bread crumbs-3tbs
Lemon juice-1 tbs
Pepper-1/2 tsp
salt to taste
Oil for frying

METHOD
Marinate the shrimp with lemon,salt and pepper for 30 mins.
Make thin batter with cornflour.
Take each  marinated shrimp and dip  into  the cornflour batter and spread on the bread crumbs.
Heat the oil in a frying pan.
Now put the shrimp pieces in the heated oil.
Fry them till they become golden brown.
Shrimp nuggers are ready to eat.
You serve with instant tomato chutney or with ketchup.

INSTANT TOMATO CHUTNEY

INGREDIENTS
Tomatoes-3
Corriander leaves-1/2 bunch(only leaves)
Green chillies-4 or according to spice
Lemon juice-1 small
Salt to taste.

METHOD
Put all the ingredients in a chopper  and run it for 1 min.
Dont use blender for this.
You can keep this for 4 to 5 days.
This will be great with any kind  of fries or you can use this as a dip for salsa chips.

GREEN CHUTNEY

INGREDIENTS
Peanut-1/2pound roasted and peeled
Lemon juice-1 medium
green chillies-6 to 8
whole cumin-1 tsp
Garlic cloves-3 medium
Corriander leaves-1/2 bunch
salt to taste

METHOD
Blend all the ingredients with water into a fine paste.
Don't add too much water becuase this needs remain thick.
You can serve this chutney with any fries or you can  spread on sandwich also.
You can keep this in the refrigerator upto 1 month.

GOBI PAKORA(CAULIFLOWER DUMPLINGS)

INGREDIENTS
Cauliflower florets-10 to 12
Besan(gram flour)-4 to 5 tbs
Ajwain(carom seed)-1 tsp
Chilly powder-1tsp
Corriander powder-1/2tsp
Cumin powder-1/2tsp
Lemon-1small
Turmeric powder-1 pinch
Salt to taste
Oil for deep frying

METHOD
Marinate cauliflower florets with lemon juice,corriander powder,cumin powder,chilly powder and salt for 1 hour minimum.
Make thick batter with besan (gram flour),turmeric,ajwain and salt.
Heat  oil in a wok.
Take each cauliflower floret and dip into the batter and fry in a oil.
Fry till pakora turns golden brown.( fry on medium flame)
Gobi pakora is ready to eat.
You can serve this with green chutney or instant tomato chutney.