LATPATA TIKHA CHICKEN

 

Prep Time :15 mins
Cooking Time :30 mins
Serve :4

INGREDIENTS
Chicken  pieces - 1 kg
Fried onion - 3
Chopped onion - 2
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Kashmiri mirch powder - 1 tsp
Red chilly powder - 1 tsp

Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Curd - 2 tbsp
Green chilly - 3
Coriander leaves - 2 tbsp
Whole black pepper - 4 - 5
Cloves - 4 - 5
Black cardamom - 1
Green cardamom - 2
Cinnamon - 1 inch stick
Mace - 1 piece
Salt - to taste
Oil - 1/2 cup

METHOD
Take a blender add whole garam masala,green chilly.ginger paste,garlic paste and coriander leaves and make a paste.
Marinate chicken with whole garam masala,green chilly and coriander leaves paste.
Add curd and salt and mix well.
Keep aside for an hour.
Heat oil in a pan and fry the onion and strain it.
Again heat oil in a pan and add chopped onion and saute until transparent.
Now add marinated chicken and fry for 4 - 5 mins.
Add red chilly powder,coriander powder,turmeric powder and kashmiri mirch powder and mix well now add fried onion and mix well.
Cover it and cook in a slow flame until oil leaves the pan.
Add one cup of water and cook for five mins.
Garnish with coriander leaves and serve

VEGETABLES MANCHURIAN

 

Prep Time : 30 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
Grated cabbage - 2 cup

Grated carrot          -1/2 cup
Finely chopped capsicum -1/2 cup
Corn flour      - 5 tbsp
Maida       - 5 tbsp cup
Ginger garlic paste    -1tsp
 Oil                           - 1/2 cup
For gravy
Soya sauce              -2 tbsp
Tomato sauce          - 1 tbsp
Salt                         -to taste
Sugar                      -1/2 tsp
Pepper            - 1/4 tsp
Chopped green chillies  -1-2
Chopped  onion       -2 tbsp
Chopped green chilly -2
Corn flour - 4 tbsp

METHOD

    Take a bowl mix all the vegetables add corn flour, maida,one tsp ginger garlic paste and salt, make ball from this mixture.

 Deep fry these balls in oil until they are golden brown in colour.
 Always cook in medium flame drain extra oil in paper napkin.
      Again heat the pan with oil add ginger garlic paste,  onion and green chilly,stir fry for 2-3 minutes
Take a bowl add 2 tbsp corn flour,soy sauce, chilly sauce and three cup of water and bring to boil
Once boiled keep it in a low flame add black pepper powder.
. When sauce get thicker add vegetable balls  and cook for 4-5 minutes.
         Serve  manchurian hot with fried rice.

CHICKEN ROLL

 

Prep Time : 15 mins 

Cooking Time : 15 mins 

Serve : 2

INGREDIENTS
Boneless chicken    -    250 gms
Chopped onion      -    1 big size
Oil      -     3 tbsp
Red chilly powder   -      1/2 tsp
Turmeric powder    -     1/4 tsp
Coriander powder  -      1/2 tsp
Black pepper      -    a pinch
Chopped green chilly   -    1
Ginger garlic paste   -      1 tsp
Salt    -     to taste
Tomato sauce   -       2 tbsp
Wheat  flour -      1 cup
Carom seeds   -      a pinch

Onion seeds -    a pinch 

METHOD
Mix all the ingredients in a chicken pieces.
Heat oil in a pan.
Add chicken pieces and cook on a high flame.
Add onion and saute for 2 - 3 mins.
Add tomato ketchup and salt in the end.
Switch off the gas.
Now stuffing is ready.
In a kneading bowl mix wheat flour,carom seeds, onion seeds and and salt.
Make a soft dough with the help of water.
Keep aside for 15 mins.
Divide the dough into round balls.
Roll out dough into thin circle with the help of rolling pin.
Heat the pan on a medium heat and make a chapati.
One table spoon chicken mixture and sliced onion , coriander leaves and green chilly tand roll the chapati and spread some oil and cook for few mins.
Serve with sauces.

SANDWICH DHOKLA

 

Prep Time :25 mins
Cooking Time : 15 mins
Serve :6

INGREDIENTS
Rava   -  2 cup
Curd  -  1 cup
Green  coriander  chutney -  1 cup
Lemon juice  -  2 tbsp
Salt  - to taste
Sugar  -  1 tbsp
Rai/black mustard seeds  -  1/2 tsp
Curry leaves  -  10
Green chilly  -  6
Oil  -  1 tbsp
Eno fruit salt  -  1 tbsp

METHOD
Take a large bowl combine rava,curd,salt,sugar,lemon juice and one tbsp oil and one cup of water and mix well
Keep aside for 15 mins.
Add eno fruit salt in the rava batter just before making dhokla and mix it well.
Divide the batter into two parts.
Firstly pour the rava batter in the greased plate and steam for five minutes.

Now add green coriander chutney and steam for five minutes.

Now at the top pour the rava batter and steam for ten mins.
Heat oil in a pan and add the rai/black mustard seeds once it gets  crackled and then add the curry leaves , green chilly and one cup of water.
Pour it over the dhokla and cut into cubes.
Enjoy sandwich dhokla with chutney.