Drums of Heaven Chicken

Ingredients:

1. Chicken wings -12 Nos. made into lollipops
2. Soya Sauce- 2 Tbsp
3. Ginger - Garlic paste - 1 Tbsp
4. Red Chilli Powder/paste - 1/2 tsp
5. Black pepper Crushed - 1/4 tsp
6. Salt -3/4 tsp
7. Oil for deep frying

For Batter (Mix together)

1. Egg- 1 No.
2. Corn flour - 1 tbsp
3. Salt, Pepper, Orange red colour - 1/4 tsp each

Method:

1. Marinade the chicken wings with soya sauce, ginger garlic paste, chilli paste, pepper, salt for about 3 hours. Store in refrigerator.
2. at the time of serving, mix all the ingredients of the batter.
3. Heat oil in a wok/kadhai. Dip the chicken wings in the batter and fry in medium hot oil till golden and crisp.
4. serve hot wings with chilli sauce.

Enjoy !!!

Saucy Chicken Stir Fried

It makes an excellent snack for the parties
Ingredients:
1. Chicken- cut into 8 pieces (around 700 to 800 gram broiler)
2. Soya Sauce - 3 Tbsp
3. Worcestershire Sauce - 2 Tbsp
4. Tomato ketchup - 1 1/2 Tbsp
5. Crushed Black Pepper Coarse - 1/2 tsp
6. Salt to taste or 1/4 tsp
7. Crushed Garlic - 1 tbsp
8. 8 & 8 Sauce - 1 Tbsp

Method:
1. First marinate the chicken pieces with all the ingredients mentioned above for 10 to 15 min. Mix well.
2. Then heat 4 Tbsp cooking oil in the pressure cooker and pick up the chicken pieces from the marinade and slowly add to the oil. Leave the excess marinade behind in the bowl.
3. Then stir fry the chicken pieces on a high heat until brown on both the sides.
4. While frying keep them spread out or apart. Do not overlap the pieces.
5. Lower the heat, add 1/2 cup of water (100ml) and left over marinade in it. Give two whistles in the cooker. Remove from the heat immediately after the second whistle.
6. Then drop the pressure by putting cold water on the lid of the cooker. Finally dry the excess liquid by keeping it on fire.
7. Serve hot.

Batter Fried Prawns

Crunchy Starters for cocktails/Dinners!!
Very easy to make

Serves 4

Ingredients:
250gms or 12 Large Prawns (u can take the grey ones or tiger prawns) - Cleaned and deveined

Marinade Ingredients:
1 Tbsp Soya Sauce
1 Tbsp Wine or sherry
1/4 tsp ajinomoto (optional)
1/2 tsp salt
1/4 tsp black pepper (Kaali Mirch)

Batter Ingredients:
3 Tbsp Cornflour
3 Tbsp Plain Flour (Maida)
1 Egg
1 Tbsp Refind Oil
1/4 tsp white pepper
1/4 tsp salt
1/4 tsp ajinomoto(optional)
1 Tbsp Sesame Seeds (Til)

Method:
1.First of all mix the soya Sauce, wine/sherry, ajinomoto,salt and black pepper in a bowl.
2. Marinate the prawns in it for approx. half an hour.
3. Take all the batter ingredients like Maida, Egg, Cornflour, Oil, White pepper, Ajinomoto, Salt, and Sesame Seeds and add very little water just good enough for a very thick batter i.e. of Coating consistency.
4. Now dip the prawns one by one into the batter.
5. Deep fry 4-5 pieces at a time for just about Two minutes until golden brown and immediately remove from the oil karai.
6. Now Serve the crispy prwns hot with the chilli Sauce.

Pls. Note: You can leave the tail remain and then marinate the prawns if desired.

Enjoy with a glass of Beer/Wine !! Just chill chill Just chill !!

Mumbai Ka Masala Toast

Ingredients
Serves 4
12 Bread slices
1 tsp Oil
1/2 tsp Mustard seeds
8-10 Curry leaves
2 Green chillies (finely chopped)
3 medium sized Potatoes (boiled & mashed)
1/2 tsp Red chilli powder
1 tsp Dry mango powder (amchur)
Salt to taste
1/2 cup Butter (softened)
2 medium sized Tomatoes (cut into round slices)
2 medium sized Onions (cut into round slices)
Pepper powder to taste
1½ cups Cheese (grated)
2 small sized Capsicum (cut into long strips)


Method:
Heat oil in a pan. Add mustard seeds. When they splutter add curry leaves and green chillies. After a minute add mashed potatoes, red chilli powder, amchur powder and salt. Mix well and set aside. Apply butter to two slices of bread. Arrange a little portion of the prepared potato mixture on one of the buttered slices, top it up with a few slices of onion, a few slices of tomato, sprinkle some salt and pepper. Keep another bread slice over it with buttered side down. Sprinkle a little grated cheese and capsicum strips over the bread slice. Finally cover with a third bread slice. Apply a little butter on both the sides of the sandwich and grill it till golden brown and crisp. Cut into triangles and serve hot with tomato ketchup. Similarly prepare the other sandwiches.

Besanwali Murg Tangri

Serves 3-4

Ingredients:
400 gms chicken - cut into 1 and 1/2" pieces or 6 legs (drumsticks)
3/4 cup milk
1 tsp red chilli powder
3/4 tsp salt

GRIND TOGETHER TO A PASTE THESE INGREDIENTS
1/2" piece ginger
2-3 flakes garlic
2 saboot kali mirch (peppercorns)
2 Laung (cloves)
2 chhoti iIIaichi (green cardamoms)
1 tsp jeera (cumin seeds)
2 tsp saboot dhania (coriander seeds)
3/4" stick dalchini
3/4 tsp saunf (fennel)

COATING INGREDIENTS:
8 tbsp Besan
6 tbsp curd
1 tbsp chopped fresh dhania
1/2 tsp salt
1/4 tsp red chilli powder
1/4 tsp ajwain (carom seeds)

Method:

1. Grind together ginger, garlic along with all the saboot masalas to a paste. Use a
little water if required. Keep the ground paste aside.
2. Mix together 3/4 cup milk with 1/4 cup water. Heat and bring to a boil.
3. Add the above ground masala, 1 tsp red chilli powder and 3/4 tsp salt.
4. Add chicken also to the milk. Give 1-2 boils. Cover and lower heat. Cook for 8-10 minutes or till the chicken is tender. Increase the heat and cook till completely dry. Remove from fire. Cool.
5. To the cooked chicken add all the coating ingredients. Mix well.
6. Heat 3 tbsp oil in a pan and fry 2-3 pieces at a time to a golden brown colour.
7. Sprinkle some freshly ground pepper and serve hot with chilli garlic chutney and Dhaniya Pudina Chutney.

Punjabi Malai Chicken Tikka

Serves: 6-7

Ingredients:

500 gms Boneless Chicken - cut into 1 1/2" pieces
or you can also use 500 gms of chicken breasts (3) - cut into 2" pieces

For Marinade:
3/4 cup thick cream
1/4 tsp green cardamom powder (seeds of 2-3 chhoti iIIaichi - crushed)
1 tsp white or black pepper powder
1 tsp garlic paste
2 tsp ginger paste
3 tbsp cornflour
1 tbsp melted butter
1/2 tsp garam masala powder
1/4 tsp amchoor
1/2 tsp jeera powder
1 1/2 tsp salt
2 green chillies - crushed, optional

For BASTING (POURING ON THE KEBABS)
2 tbsp melted butter or oil

Method:
1. Mix all the ingredients of the marinade- cream, chhoti illaichi powder, white pepper, ginger-garlic paste, cornflour, melted butter,garam masala, amchoor, jeera powder, salt and green chillies.
2.Marinate chicken covered with a plastic wrap/cling film for 1 hour in the refrigerator.
3.Heat an oven at 180°C or heat a gas tandoor on gas for 15 minutes on low heat.
4. Place the well coated chicken pieces on the grill or skewer the chicken pieces.
Roast for 10 minutes or until cooked, thoroughly basting (pouring) with melted butter or oil at least once in between. Roast for another 5 minutes.
5.Sprinkle chaat masala and serve hot with poodina chutney or garnished papadums.

Imp Note:

• Grilling or roasting should be done on constant moderate heat, otherwise it toughens the protein of the meat, making the kebabs shrink and turn hard. Always grease the wire rack or grill nicely with oiltoavoidthe kebabs sticking to the grill .
  
• Cover the tray beneath the wire rack or the skewers with aluminium foil to collect the drippings of the tikkas.

Cheesy Chicken Kebab

Ingredients
Serves 4
6 Chicken breasts (boneless, 2 inch cubes, 100 grams each)
1 Egg
1/2 tbsp Caraway seeds (shahi jeera)
1/2 tsp Green Cardamom Powder
1 tsp Green chilli paste
2 tbsps Ginger-garlic paste
1 tbsp Fresh coriander leaves (chopped)
1/4 cup Roasted chana dal powder
1/4 tsp Turmeric powder
1/4 cup Cream
1 1/2 cups Thick yogurt
1 cup Processed cheese (grated)
Salt to taste
7-8 Black peppercorns (crushed)
Oil to shallow fry

Method

1. Take a deep Bowl and break egg in it.
2. Add shahi Jeera, green cardamom powder (हरी इलायची), green chilli paste, ginger-garlic paste, coriander leaves, roasted chana dal powder, turmeric powder, cream and yogurt and mix well.
3. Add processed cheese, salt, crushed black pepper (काली मिर्च) and mix well.
4. Add the chicken cubes and mix.
5. Set aside to marinate for about half an hour.
6. String the chicken cubes onto skewers.
7. Heat a non stick grill pan.
8. Sprinkle some refind oil (Saffola/Sunflower etc.) and place the skewers on it.
9. Shallow fry, turning the skewers from time to time, till the kebabs are golden on all sides.
10. Cover the pan with aluminium foil to ensure even cooking.
11. Serve hot.