How to prepare Mutton Chops

How to prepare Tandoori Chicken

How to prepare Tandoori Chicken



How to prepare pepper chicken dry

Ingredients

Chicken - 1/2 kg
Onion - 1
Green Chillies - 3
Lemon - 2-3 tsp
Salt - 1 tbsp
Chilli Powder - 1/2 tsp
Coriander powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Grated coconut - 2-3 tsp
Ginger - 1 inch
Garlic - 4
Pepper powder - 1 tbsp
Coriander leaves - 1tsp
Curry leaves - 2-3 strands
Cashews  - 2 tbsp


Preparation

1. Make a paste of coconut, ginger, garlic, green chillies.

1. Cut chicken pieces into 1 inch cubes
2. Marinate Chicken pieces with Salt, Lemon Juice, Chilli Powder, Coriander Powder, Garam Masala powder for 30 min or more

1. Heat oil in a vessel and add coconut paste and fry well untill all moisture is gone
2. Add onion and fry well until golden brown
3. Add the marinate and cook well in water oozed out by chicken in medium-low flame
4. Once the chicken is cooked turm off heat add pepper powder and coriander leaves and mix well

You can garnish it with fried curry leaves and cashews :-D

Chicken kabab

How to prepare Masala Vada

Ingredients

Channa dal - 1 cup (soak 4 hours min)
Onion - 2 chopped finely
Garlic - 7-8
Green chillies - 15
Baby Dill - 1 bunch
Pudina - 15 leaves
Coriander - 3-4 tsp
Ginger - 1 tsp
Baking soda - 1/4 tsp
Salt - as per taste
Gram Flour - 1/2 cup
Rice Flour - 1/4 cup
Curry leaves - 2 strings

Preparation

1. Take 3-4 tbsp of channa dal in a seperate cup and grind the rest of the it.
2. Grind Green chillies and Ginger and mix it with channa dal.
3. Mix remaining ingredients well onion, garlic, baby dill chopped, pudina chopped, corianer chopped, curry leaves chopped, Baking soda, Salt, Gram Flour, Rice Flour
4. Heat oil in a vessel and fry the masala prepared by making flat balls of it.

How to prepare Tandoori Fish Fry

Ingredients

Fish - 1 lb
Lemon - 3 tsp
Rice floor - 1 tsp
Coriander cumin powder - 2
Red chilli powder - 2-3
Ginger Garlic paste -2
Hing -2 pinch
Turmeric - 1/4
Salt
Oil - 2 tsp

Procedure

1. Wash Fish with lemon and Salt so that the smell is gone
2. Now Pat dry Fish with kitchen Towel
3. Prepare Marinate masala by including all the above ingredients (medium thick).
      Note: Do not add water add lemon huice if you need thinner paste
4. Apply masala on both the sides of fish and let it sit in refrigerator for minimum 30 min
5. Now you can cook your Fish in either Oven or on a pan


Server hot with a slice of lemon


Video will be uploaded soon...

How to prepare Chicken Dry

Ingredients

Chicken - 1 lb
Soya Sauce - 1/2 tsp
Tomato Ketchup - 1 tsp
Chilli Powder - 1 tsp
Tumeric Powder - 1/4 tsp
Ginger Garlic paste - 1 tsp
Cinnamon + Cloves (Lavang/Laung) Powder - 1/4 tsp
Pepper Powder - 1/4 tsp
Food color - 2 pinch
Oil - 2 tsp
Coriander or Cilantro Chopped - 2 tbsp
Salt to taste

Preparation

1. Put a non-stick pan or khadhai on medium heat. Add chicken and stir for 2 minutes.
2. Reduce the heat a little and add soya sauce, tomato sauce, chilli powder, turmeric, ginger garlic paste and mix well.
3. After a couple of minutes add salt, cinnamon and cloves powder and food color. Mix well, close the lid and leave it to cook for 15 minutes on low heat.
4. Add coriander leaves and oil. Mix well and wait for 2 minutes.
5. At this stage there will be some liquid from the chicken in the pan. You need to now allow the chicken to cook in its own liquid until all the liquid evaporates.
6. Add pepper powder, mix well. Wait for another minute and the dish is done.

You can garnish it with fried curry leaves, cashews and green chillies.

How to Prepare Gobi Manchurian Dry

Ingredients (For coating)

4 cup Cauliflower (cut into florets )
2 tsp Ginger garlic (minced)
3 tbsp Maida
2 tsp Corn flour
1 tsp Red chilli powder
¼ tsp White pepper powder
½ tsp Salt
2 pinch Orange red food colour
1 tsp Soy sauce
½ tsp Vinegar
1 pinch Ajinomoto (optional)

Ingredients (For Tosing) 

1 no Red onion (cut into big dices)
1 nos Green bell pepper/ capsicum (cut into big dices)
1 no Green chilli (minced)
1 tsp Ginger garlic (minced)
¼ cup Green spring onions (finely chopped)
1 tsp Dark soy sauce
4 tsp Tomato ketchup
¼ tsp Salt (or to taste)
3 tsp Oil (for sauteing)
2 cup Oil (for deep frying)
2 stks Coriander leaves (for garnishing)
2 tsp chilli garlic sauce

Preparation:

1. Wash the cauliflower florets and cook them in salt water for few minutes.
2. Drain the water completely and pat dry with a kitchen towel. --- Do not Skip this step
3. Mix maida, corn flour, salt, red chilli powder, white pepper powder, ginger garlic, vinegar, soy sauce, food colour and ajinomoto. Make a fine paste.
4. Add cauliflower and toss in to coat it with the paste.

Frying

1. Heat 2 cups of oil and deep fry the cauliflower florets and drain the excess oil with a paper towel. Keep this aside.

Tosing

1. Now heat 3 tsp of oil in a wide kadai or wok on high flame, saute red onions, green peppers, ginger garlic, green chilli for 4 to 5 minutes.
2. Once they turn slightly tender, add the fried cauliflower along with soy sauce, tomato ketchup, chilli garlic sauce and salt.
3. Toss everything for few minutes until the masala becomes dry. Add green onions while sauteing.
4. Garnish with coriander leaves.