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Cornflakes Chicken
INGREDIENTS:
BONELESS CHICKEN-1/2KG
OIL-2TBSP
FOR MARINADE:
MUSTARD POWDER-1 TSP
GREEN CHILLIES-3
GARLIC PASTE-2 TBSP
LEMON JUICE-2 TBSP
GARAM MASALA POWDER-2TBSP
OIL-3 TBSP
RED CHILLI POWDER-2 TBSP
SALT-FOR TASTE
COATING:
EGGS-2
SALT-FOR TASTE
CORNFLAKES-1/2 CUP
PROCEDURE:
1. WASH CHICKEN AND CUT INTO 1 1/2 INCH SIZED CUBES
2.COMBINE CHICKEN WITH MARINADE INGREDIENTS AND KEEP IT IN FRIDGE FOR 1 HOUR
3.BEAT EGG AND ADD ADD SALT TO IT.
4. LIGHTLY CRUSH CORNFLAKES USING A ROLLING PIN
5.ROLL CHICKEN IN EGG AND COAT WITH CRUMBLED CORNFLAKES PRESSING FIRMLY.
6.PLACE THESE ROLLED CHICKEN PIECES IN AN OVEN TRAY PREHEATED AT 200 DEGREES.
7.COOK FOR 20 MIN AND CHECK IF COOKED PROPERLY.
TASTY CORNFLAKES CHICKEN READY |
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Tandoori Chicken
INGREDIENTS:
CHICKEN LEGPIECES-800 GMS
GINGER GARLIC PASTE-1 TSP
SALT-FOR TASTE
CHILLI POWDER-2 TBSP
LEMON-2
TANDOORI MASALA-2 TSP
CURD-2 TBSP
FOOD COLOUR-A PINCH(RED)
PROCEDURE:
1.WASH CHICKEN LEG PIECES THROUGHLY. MAKE INCISIONS WITH A SHRAP KNIFE ON LEG PIECES.TO THESE CHICKEN PIECES ADD SALT,CHILLI POWDER,FOOD COLOUR,TANDOORI MASALA POWDER,CURD,LEMON JUICE AND MARINADE.KEEP THIS MIXTURE IN FRIDGE FOR 6 HOURS.
2.AFTER 6 HOURS PLACE THESE MARINATED CHICKEN PIECES IN A OVEN TRAY AND COOK AT 35O DEGRES.
3.AFTER 10 MIN. JUST REVERSE THE CHICKEN PIECESTO THE OTHER SIDE IN THE TRAY SO THAT BOTH SIDES GETS COOKED.
4.FOR MORE TASTE ADD LITTLE BUTTER ON CHICKEN PIECES AND COOK FOR 5 MIN.
5.SERVE HOT |
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Chilli Chicken |
INGREDIENTS:
BONELESS CHICKEN-400 GMS
EGGS-2
CORNSTARCH-2 1/2 TBSP
SALT-FOR TASTE
SOYA SAUCE-2 TBSP
CHILLI SAUCE-2 TBSP
ONIONS-2( CUT INTO THICK SLICES)
GINGER GARLIC PASTE-3 TSPS
CAPSICUM-2(CUT INTO THICK STRIPES)
GREEN CHILLIES-8
OIL- 1 TSP AND FOR DEEP FRYING
VINEGAR-2 TBSP
AJINOMOTO-1/4TH TSP
PEPPER POWDER-1/2 TSP
PROCEDURE:
1. CUT CHICKEN INTO FINGER SIZED PIECES AND MIX EGGS,CORNSTARCH,SALT,1 TBSP EACH OF SOY AND CHILLI SAUCE.KEEP IT ASIDE FOR 1 HOUR.
2.MIX 1/2 TBSP CORNSTARCH INTO 3 TBSPS WATER.
3.DEEP FRY THE MARINATED CHIKEN UNTILL CRISP,DRAIN INTO ABSORBENT PAPER.
4.HEAT 1 TBSP OF OIL IN A PAN AND ADD GINGER GARLIC PASTE TILL RAW SMELL VANISHES.ADD ONIONS,GREEN CHILLIES AND FRY FOR 5 MIN.
5.NOW ADD CAPSICUM AND FRY FOR 2 MIN.NOW ADD REMAINING SOY,CHILLI SAUCE,AJINOMOTO,SALT,PEPPER AND BLENDED CORNSTARCH.
6.ADD FRIED CHICKEN PIECES AND SAUTE TILL THE SAUCE COATS THE CHICKEN PIECES.
7.SERVE HOT. |
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Fish Fingers
INGREDIENTS:
FISH FILLETS-300 GMS
GINGER GARLIC PASTE-2 TSP
SALT-FOR TASTE
LEMON JUICE-2 TBSP
RED CHILLI POWDER-2 TBSP
COARSE RICE FLOUR-1/2 CUP
OIL-FOR DEEP FRY.
PROCEDURE:
CLEAN FISH AND CUT INTO FINGERS SIZED 3 INCHES.
1.MARINATE FISH FINGERS WITH GINGER GARLIC PASTE,LEMON JUICE,SALT FOR 1 HOUR.
2.MIX RICE FLOUR,CHILLI POWDER AND SALT AND KEEP IT ASIDE.
3.REMOVE FISH FINGERS FROM MARINATE AND ROLL IN THE PREPARED RICE FLOR MIXTURE.
4.NOW DEEP FRY IN OIL.
5.SERVE HOT WITH TOMATO KETCHUP. |
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Chapala Pulusu |
Ingredients
1 tsp chili powder
1 lbs fish pieces
2 tsp ginger-garlic paste
5 number green chilies
2 tsp methi powder
5 tbsp oil
2 number onions, chopped
to taste salt
1 bunch small Methi leaves,
leaf Spring onion leaves
1/2 cup tamarind water
2 number tomatoes, chopped
1 tsp turmeric
Directions
Clean the fish pieces in salt water (to avoid smell)
Mix fish pieces with salt, chili powder, turmeric, methi powder, tamarind water and keep aside for 15-20 minutes.
Heat oil in a pan, add green chilies, onions, ginger-garlic paste, methi leaves, spring onion leaves and fry them for a little while.
Then add tomatoes and cook until they become mushy
After then, add fish pieces along with the gravy. Avoid stiring continuously because the pieces may break into tiny ones.
Cook until the gravy thickens. |
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| Bone Soup |
Ingredients
1/2 kg nengelumbu
1/4 kg tur dhal
10 green chillies
4-5 cloves
1/2 tsp cumin seeds
2 onion sliced
salt to taste
Method
Clean and wash the bones
Wash and soak the dal for 1/2 hour
Cook the bones with the dal in a pressure cooker (with enough water)
Mix all other items with the cooked bones
Boil for sometime till every thing mixes well |
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Menthi Pulusu With Fish |
Ingredients
waral fish-1/4 kg
clean and cut it to slices
2 cups cooked toor dal
2 tbsp tamarind extract
1 tbsp fenugreek
1 tbsp jaggery
1 tsp chilly powder
salt to taste
1 cup menthi leaves
For seasoning
1 cup oil
1 cup onion, chopped
5 green chillies
Method
Heat oil and season the seasoning items
Fry fish till it cooks
Mix tamarind extract, chilly powder, salt, with 3 cups of water
Let it boil
Mix cooked dal with all the other items (fenugreek, jaggery) boil for 2 minutes
In a separate pan fry one cup of menthi leaves in little oil add it with other items |
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| Hyderabadi Pucci Biryani |
Ingredients: Basmati rice 400 Gms
Chicken 1 kg (Cut into 8 Pieces)
Onions (sliced) 100 Gms
Onions (chopped) 100 Gms
Yogurt 50 Gms
Ginger paste 5 Gms
Garlic Paste 5 Gms
Pepper corns (crushed) 5 Gms
Mint leaves (chopped) 2 springs
Saffron a pinch
Milk 2 tbsp
Cardamom 4
Cinnamon 1" piece
Cloves 4
Shajeera ½ tsp
Ghee 100 gms
lime 1 large
Salt to taste
Tomatoes 2
Garam masala Powder 5 Gms
Red chilli powder 5 Gms
Directions:
· Clean the chicken and marinate it with yogurt, garam masala powder, 1/3 of the chopped onions, ½ tspn ginger & garlic paste, crushed peppercorns, lime juice and ½ tspn of salt, for 90 Mins.
· Clean and soak rice separately for 30 mins. Boil 1 liter of water in a pan.
· Add one clove, one cardamom and ½ the cinnamon to the boiling water. Add the soaked rice and allow to boil for a few mins. Once the rice is half done add 1 tspn oil and salt. Drain and keep aside.
· In a thick-bottomed cooking vessel with a narrow neck, heat ½ the ghee. Add shahjeera and the cardamom, cinnamon and cloves, sauté for a minute.
· Add rest of the chopped onions, sauté, then add the ginger and garlic paste.
· Add the chopped tomatoes and the red chilli powder, sauté till it is slightly cooked. Then add the marinated chicken without the marinade. Stir-fry for a minute.
· Add the marinade and cook till the gravy leaves the side of the container. Adjust the seasoning.
· Remove half the curry from the vessel; spread half the cooked rice over the curry in the vessel, garnish with chopped mint leaves and deep fried onion slices.
· Place the second layer of curry over the rice and spread the remaining rice over it. Garnish with mint leaves and deep-fried onion slices. Pour ghee on the edges of the layered biryani so that seeps inside.
· Seal the container with dough so that the steam does not come out. Cook on low flame for 10-15 minutes. An alternative method is that a griddle is put on the flame and the biryani container over it with a weight on top. Or the container can be put in an oven and baked for 10-15 mins on medium heat.
· Break the seal just before serving. Biryani serving must have both the layers of rice and curry. Serve with raitha. |
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