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.

Instant Khatti Meethi Tangy Chutney

This is an excellent substitute for imli chutney just incase u are running out of time/ingredients..
Awesome thats what I can say...Must try next time.

Preparation Time : 5 mins
Cooking Time : 10 minsS


Ingredients:
1 tbsp amchoor powder
3 tbsp Jaggery (Gur)
1/2 tsp roasted jeera powder
1/4 tsp red chilli powder
1/4 tsp salt
1 /4 tsp garam masala
1/4 cup water

Method
1. First mix all the ingredients in a small pan.
2. Then cook on low flame, till all the ingredients dissolve properly and check that the chutney is of right consistency.
3. Cool.
4. Serve with Indian Snacks jaise samosa chaat!! Chaat Papri!! Dahi Bhalla!!! Bas Bas..moonh mein paani aa gaya!! Hahahaha!!

Roasted Garlic Prawns

Ingredients
Serves 4
200 gms Prawns (cleaned and de-veined)
10-15 cloves Garlic (chopped)
8 florets Broccoli
1/2 medium sized Carrot (½ inch pieces)
1 tsp Garlic paste
2 tbsps Tomato ketchup
2 tsps Mustard paste
Salt to taste
7-8 Black peppercorns (crushed)
1 tsp Lemon juice
5-6 Fresh basil leaves


Method:

First of all boil broccoli florets and carrot pieces in two cups of water.
Now drain and set aside.
Take prawns in a bowl and add garlic paste, tomato ketchup, mustard paste and mix well.
Then add broccoli, carrots, salt, crushed black peppercorns, lemon juice and mix.
Heat a pan, add garlic and roast on medium heat till lightly browned.
Add the marinated mixture and sauté for five minutes.
Add hand torn basil (Tulsi)leaves and mix.
Serve hot.

Pomfret in sweet and sour Sauce

This is a good change for all those who love Pomfrets..
Serves 4

Ingredients:
2 medium sized Pomfrets
1 large sized Onion
1/2 bunch Fresh coriander leaves
3 Green Chillies
1 medium sized Tomato
1/4 cup Refind Oil
2 tsps Ginger paste
2 tsps Garlic paste
1 tsp Cumin powder
1 tbsp Vinegar
1 tbsp Worcestershire sauce
1 tsp Sugar
1 tbsp Refined flour
Salt to taste


Method
1.)First take the fish and trim it by removing the head and cleaning the insides.
2.)Then cut into one inch thick slices and wash thoroughly. Pat dry.
3.)Peel, wash and thinly slice onion and also clean, wash and chop coriander leaves. Remove stems, wash and slit green chillies. Wash and chop tomato finely.
4.)Heat oil in heavy bottomed pan on moderate heat. Add sliced onion and fry till light brown in colour. Add ginger paste, garlic paste, cumin powder, chopped coriander leaves and slit green chillies. Fry till the mixture turns light brown.
5.)Place fish slices gently in the pan and cook, gently spooning the masala over the slices. Add chopped tomato.
6.) Now blend the vinegar, Worcestershire sauce, sugar and refined flour and stir into the fish-tomato mixture.
7)Add one cup of hot water and salt to taste. Cover the pan and allow to simmer gently over very low heat until fish is cooked.
8)There should be a piquant, thick gravy clinging to the slices of fish. Adjust seasoning. Remove from heat.
9) Serve Hot!!!

Mouth watering!! Isn't it!! Must try !!

Punjabi Kadhi

Ingredients:
1 Small cup Besan (Rajdhani Besan is good)
2 Cups खट्टी दही (Sour Curd)
1/2 tsp Haldi Powder
2 1/2 tsp salt or to taste
3/4 tsp chilli powder (acc. to taste)

Other Ingredients:
2 tbsp refind oil
1/2 tsp jeera (Cumin seeds)
1/2 tsp methi daana (Fenugreek seeds)
1 Moti Illaichi (Black Cardamom)
2 Laung (cloves)
3-4 dry, red chillies

Ingredients for Pakoras (Besan Dumplings)
1 cup besan (gram flour)
1/3 cup water approx.
1 Big Onion - chopped finely
1 small potato - chopped finely
1/2" piece ginger - chopped finely
1/2 tsp red chilli owder
2 green chillies chopped finely
1 tsp salt or to taste
1/2 tsp garam masala
1 tsp dhania powder
a pinch of baking powder
oil for frying

Tadka/Tempering Ingredients:
2 tbsp oil
1/2 tsp jeera (cumin seeds)
1/4 tsp red chilli powder, preferably red chilli flakes

Method:
1. Mix khatti dahi, besan, salt, haldi, red chilli powder and 5 1/2 cups of water. Beat well till smooth and ensure there are no lumps remaining in this mixture.
2. In a big heavy bottomd pan heat oil and add jeera, methi daana, moti illaichi and laung. Also add whole red chillies too.
3. When jeera turns golden add the curd water mixture, stir continuously till it starts boiling. After one good boil,lower heat and simmer for 15 minutes, stirring occasionally. Remove from fire and keep aside.
4.To prepae pakodsa, mix besan with water to make thick paste.Beat really well.Add all the pakora ingredients in it. Beat well to get a soft dropping batter.
5. Heat oil and drop spoonful of pakoda batter and deep fry pakoras on medium heat till golden brown.
6. Add pakoras to the ready Kadhi.
7. Forthe tadka, heat oil in a small pan. Reduce flame and add jeera.
8. When it turns golden remove from fire and add red chilli. Pour oil on to the hot kadhi in the serving dish.
9. Mix lightly and serve hot with boiled/ steamed rice.

Imp Tip: To get red chilli flakes, dry grind whole red chillies roughly in a small grinder.

Enjoy Punjabi Kadhi!!

Veggies in Thai Red Curry

Ingredients
Serves 4
4 medium sized Carrot (3 cm sticks)
1/2 small sized Cauliflower (separate into small florets)
10-15 French beans (3 cm pieces)
1/2 small sized Cabbage (1 cm pieces)
1 medium sized Capsicum (3 cm pieces)
1 tbsp Oil
1 tsp Lemon juice
Salt to taste
3/4 cup Thin coconut milk
100 gms Bean sprouts
4 tbsps Roasted peanuts (crush)
For red curry paste
8 Red chillies whole
4 inches Lemon grass stalk
4 tsps Coriander seeds
2 tsps Cumin seeds
6 Peppercorns
2 medium sized Onions (chopped)
4 cloves Garlic (chopped)
Salt to taste


Method
To make red curry paste, mix whole red chillies, lemon grass, coriander seeds, cumin seeds, peppercorns, chopped onion, garlic, salt and a little water, then grind into a fine paste.
Then Heat oil in a non-stick pan, add carrots, cauliflower, French beans and half cup of water.
Now let it cook on medium heat for five to six minutes, stirring occasionally.
Add cabbage and capsicum, mix well.
Add red curry paste, stir well, cook on high heat for one or two minutes.
Stir in lemon juice and salt.
Mix well and add thin coconut milk.
Simmer for two minutes and stir in bean sprouts and crushed roasted peanuts.
Stir hot with steamed rice.

Sweet and Sour Chicken

Hi, This one is my personal best. What a perflect blend with Fried Rice and Noodles.
Really very easy to make, I am 100% sure it is a perfect family delight !!
A must Try !!

Ingredients:

For preparing Chicken:

Chicken 500 gms. (Chopped in small size pieces, You can take boneless or the
one with bones) (Chicken with bone tastes very well though)

2 tsp Soya Sauce

1 Egg

1 tsp Vinegar

2 to 3 tsp Maggie Tomato Ketchup

White Pepper Powder 1/2 tsp.

Salt to taste

Chilli Powder 1/2 tsp

Cornflour 2 tsp

For preparing Sweet and Sour Gravy:

Maggie Tomato Ketchup - 3 tbsp.
White Vinegar- 1 tbsp.
Sugar - 3 tbsp.
Cornflour - 1 tbsp
Ginger - one small piece 1/2 inch
Garlic - 2-3 flakes coarsly smashed
Salt to taste
Chilli Powder to taste
Water - 3 Tea Cups or 2 Large Cups

Refind/Vegetable Oil for frying - 2 tbsp.

Chop Carrot, French Beans, Capsicum, Onions Long thin stripes and fry them separately just for 2 -3 minutes each.

Method:

Lets first prepare the Gravy:
1. Take a Big Bowl, Mix together Sugar, Tomato Ketchup, Vinegar and Cornflour.
2. Mix it well.

3. Now Put it on high flame and let the whole thing start to boil.

4. Add 3 cups of water and keep stirring continuously, don't let the lumps form.

5. You will see small bubbles on the surface and then a glaze like gravy, there will be shiny surface in the gravy and thats when you have to add the crushed ginger and garlic to add a flavour to the gravy.

6. Now add all the fried veggies in this gravy while it is boiling.

To prepare chicken:

1. Mix together egg, cornflour, vinegar, soya sauce, chilli sauce, salt, chilli to a semi thick batter.

2. Add chicken pieces to it and let it marinate for at least an hour.

3. Take 1 tbsp. Refind Oil and heat it, then deep fry chicken pieces one by one in the oil and take it out.

4. Add the deep fried chicken pieces in the gravy that we have just made above and let it boil for 5 minutes on the gas.

5. Remove from heat and serve piping hot with fried rice or noodles by sprinkling some spring onions on the top.

** Important please note that the gravy should not be very thick, if you want please add some more water while it was boiling before adding the veggies and chicken.

Sounds Yummy !!! Don't forget to leave your comment.

Dahi Tamatari Murgh

Ingredients good for 4 people:
800 gms Chicken (1 inch pieces on the bone)
1½ cups Yogurt
4 medium sized Tomatoes (blanched, de-skinned & pureed)
2 medium sized Onions (sliced)
Fresh mint leaves a few sprigs
3 tbsps Oil

Paste:
1 tsp Green chilli paste
2 tsps Garlic paste
2 tsps Ginger paste

Masalas:
1 tbsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Red chilli powder
1/2 tsp Green Cardamom Powder
1/2 tsp Nutmeg powder
4 Cloves
1 tsp Pepper powder
4 Black cardamoms
2 inch sticks Cinnamon
2 Bay leavesSalt to taste

Method:
Wash chicken under running water. Keep it aside.
Marinade for chicken : In a bowl whisk three-fourth cup of yogurt, green chilli paste, black pepper powder, one teaspoon of ginger paste, one teaspoon of garlic paste and salt.
Rub this marinade on the chicken pieces and keep them in the refrigerator for an hour.
Heat oil in a pan, add black cardamoms, cloves, cinnamon and bay leaves.
Stir-fry for a few seconds and add sliced onions.
Sauté until golden brown.
Add the remaining ginger and garlic pastes.
Sauté for two minutes.
Add the marinated chicken and sauté on high heat for two minutes stirring constantly.
Lower the heat and put it to simmer for another two minutes.
Add the coriander powder, turmeric powder and red chilli powder.
Cook further for three to four minutes.
Whisk the remaining yogurt and add.
Cook for two to three minutes.
Add fresh tomato puree and cook until the raw flavours of tomato are gone.
Simmer until the chicken is cooked.
Sprinkle green cardamom and nutmeg powder.
Stir and remove from heat.
To serve arrange in a bowl and garnish with mint sprigs.

Aaloo Manchurian

This recipe is also zara Hut ke...You must have tried Gobhi Manchurian..but try this one it tastes even better and yes..a further twist can be that you have a aalo manchurian and gobhi manchrian mixed and served!!! So try this innovative Indo Chinese Dish..you will not regret...
Ingredients:
3 large Potatoes (Aaloo)(Chop into wedges shape)
3/4 cup Flour (Maida)
1 tbsp Corn Flour
Salt to taste
1 Chopped green chili
11/2 tbsp Garlic Paste
11/2 tbsp Ginger Paste
1 cup thin sliced Chopped Onions
Finely Chopped Coriander Leaves
1/4th tsp Ajinomoto
2 tbsp Soya Sauce
2-3 tbsp Tomato Ketchup
2 tbsp Oil
2 Sprigs of Spring Onions finally chopped
Thai Sweet and Chilli Sauce (Optional)

Method:
1.Make a paste of maida, corn flour and salt using water.
2.Dip the Potato Wedges in the mixture and deep fry till golden brown.
3.Keep aside on a tissue paper.
4.Heat oil in another pan and add the ginger and garlic paste, let it saute for two minutes till light reddish brown.
5. Add thin sliced chopped onions and green chilis to it and saute for some more time.
6. Mix aginomoto, soya sauce and tomato sauce to it.You can also add green chilli sauce and thai sweet and chilli sauce to taste it even better.
7.Add fried Potato Wedges kept aside and mix well.
8. Let it cook for 5-7 minutes and the Garnish it with coriander leaves and spring onions.
9. Serve it hot with momos or noodles.

Its really really tasty tasty yummy yummy.