CHILI CHICKEN (Indo-chinese style)

Chili Chicken is an absolutely delicious recipe of boneless Chicken with Indo-Chinese ingredients. Though mainly boneless chicken is used in this dish, some people also recommend using boned chicken too. This hot and spicy chicken recipe is very easy to cook, takes very less time in making. Lets go ahead with the recipe.

Preparation time 20 mins

Serves 2-3

INGREDIENTS

Chicken 300 gms
Onion large 1 (finely chopped)

Green chili 2 chopped

Tomato sauce2 tsp

Green chili sauce 1 tsp

Soya sauce ½ tsp

Ginger garlic past ¾ tsp

Oil 3 tbl sp

Capsicum diced ½ cup (fried in oil for a min)

Salt to taste
Red chili powder ¾ tsp

Permitted color ¼ tsp

METHOD

STEP 1: Mix green chili sauce, tomato sauce, soya sauce, and chopped green chili in a small bowl and keep aside.

STEP 2: Heat oil in a sauce pan, add the chopped onions,  fry them until they turn golden.

STEP 3: Add ginger garlic paste to the fried onions then add chicken pieces to it. Sauté it for  2 mins.

STEP 4: Add the mixed sauce with green chili to the chicken. Now add red chili powder, permitted color and salt. Once the chicken gets nicely coated with the sauces, add water as required. Cover the lid. Let it cook for about 5-10 mins.

STEP 5: Lastly add the fried capsicum. Sauté for few mins. Your tasty, tangy chili chicken is ready.

VANILLA CUP CAKE

VANILLA CUP CAKES

Preparation time 35 mins

Serves 10 -12 cup cakes

INGREDIENTS (for the cup cakes):

BUTTER ½ CUP (Soften at room temperature)

Self raising flour 1 AND ¼ cup

Milk 2 TBL SP
Sugar 1 cup
Salt ¼ TSP
Eggs 2
Baking powder 1AND ¼ TSP
Vanilla essence 1 TSP 

For icing and garnishing: 
Fresh cream (full fat) 250 ml
Powdered sugar 2 tbl spn
Vanilla essence 1 tsp
Wafer daises
Sugar strands

METHOD

STEP 1: Preheat the oven to 180 c.

STEP 2: Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time. Mix in the vanilla extract.

STEP 3: Gently beat the flour mixture into the butter mixture. Now add milk to it. Beat until just combined; do not over mix.

STEP 4: Take a cup cake pan grease it with butter. Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven for 15-17 mins or until golden-brown on top.(take a toothpick insert it in the center, if it comes out clean your cup cakes are ready). Set aside to cool for 10 minutes, and then remove from the cup cake pan.

                              

STEP 5: To make the icing;

Beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the powdered sugar and vanilla essence. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5-7 minutes. Your icing is ready. Now spread them using a icing tube, bags. Garnish it with sugar strands and wafer daises.

                                 

HARIRAH

HARIRAH (almond flavored drink)

Harirah is an exotic almond and cardamom flavored drink. It is a highly nutritious and very tasty appetizer. It is an ideal drink for growing kids. It is very simple to make with very easily available ingredients. So lets proceed with our recipe. 

Cooking time 20 mins

Serves 3

INGREDIENTS

Milk 2 glass (full fat)

Ghee 1 tsp

Cardamom 2

Sugar Sweeten to taste

Almonds ½ cup (soaked for 5 hours)

Sweet melon seeds 1 tblsp soaked for 2-3 hours (kharbuje ke beenj)

Saffron 1 pinch

METHOD

STEP 1: Soak the almonds for 5- 6 hour. The longer the almonds soak, the creamier the almond milk.  Drain the almonds from their soaking water .Remove its skin. Place the almonds in the blender then blend continuously for two minute until becomes a fine paste.

STEP 2: Place the melon seeds in a blender add ½ cup of water. Blend them for 2 minutes. Pour the seeds mixture into the strainer. 

Press all the seed milk from the melon seed meal.  Squeeze and press with clean hands to extract as much seed milk as possible.

STEP 3: Heat ghee a sauce pan add crushed cardamom saute for a min. Then add milk, set it on a low flame for boiling.

STEP 4: When the milk starts boiling add almond paste, melon seed paste and sugar. Taste the almond milk, and if a sweeter drink is desired, add sugar to taste. Cook until the raw smell is gone (it take about 3-4 mins). Now your harirah is ready to serve. Pour it to a glass garnish it with sugar and saffron strings.

                                   

CHICKEN CHEESE SANDWICH

CHICKEN CHEESE SANDWICH

Preparation time 15 min

Cooking time 10 mins

INGREDIENTS

Brown bread 8 slices()

Chicken 150 gms

Butter 1 tsp

Black pepper ½ t sp

Ginger 1 pieces (1 ½ long)

Garlic 2

Green chili 1

Salt to taste

2 Cheese triangles or u can use 2 tbl spn of cheese

METHOD

STEP 1: Boil the chicken with ginger, garlic, black pepper and green chili. Set aside.

STEP 2: Grind the chicken and other ingredients. Your sandwich filling is ready.

STEP 3: Apply butter on one side of the bread.

STEP 4: Now evenly spread the filling over the bread and cover it with other bread slice. Your chicken sandwich is ready .

  
 

SPICY SHRIMP BIRYANI

 

Shrimp biryani,this is another exotic briyani for sea food lovers. Shrimp/Prawn Biryani is a traditional Indian rice based dish prepared with aromatic spices, saffron and basmati rice.  This particular variation of biryani brings out the tender and delicate flavor of shrimp. Biryani recipe looks damn complicated but it is quite easy to make. It's the yummiest of all biriyani.Lets proceed with our recipe.

Preparation time 20 mins

Cooking time 30 mins

INGREDIENTS

SHRIMPS OR PRAWANS 400 GMS(shrimp, peeled, raw, de-shelled & de-veined)

Basmati rice 2 cups or 400gms  (wash and soak it for half an hour)

Oil 3 tbl sp

Ghee 2 tsp

Onions 2 medium sized (finely sliced)

Tomato 2 medium (diced)

Ginger garlic paste 2 ½  tsp

Coriander leaves ½ cup (washed and chopped)

Mint leaves ½ cup(washed and chopped)

Green chili 3

Lemon juice 2 tsp

Yoghurt 4 t sp

Chili powder 1 tsp

Turmeric ½ tsp

Cinnamon stick 1 inch long

Cardamoms 2-3

Cloves 2-3

Saffron 1 pinch soaked in ½ small cup of milk (optional)

Salt to taste

METHOD

STEP 1: Heat oil in pan add cinnamon, cardamoms and cloves .Sauté it for a min.

STEP 2: Add sliced onion fry them till they turn golden. 

STEP 3: Add coriander, mint, and green chili sauté for a min .Now add shrimps, turmeric and ginger garlic paste, mix them well. Stir it for some time.

STEP 4: After the raw smell goes off add tomatoes, yoghurt, chili powder, lemon juice and salt. Mix them very well. Cover the lid for 3-4 mins.Now add water as required and cook them until the shrimps are done and oil starts separating from the whole mixture. Do not overcook as the prawns will get rubbery in texture.

STEP 5: Take a large, deep dish  (it MUST have its own cover and the dish  capacity must be of 1 kg).Add ¾ portion of water .Set on the stove for boiling. When water starts boiling add the soaked basmati rice, salt and 1 tsp of oil. When the rice is 3/4 cooked, strain the rice and keep aside.

STEP 6: Now add the cooked rice over the shrimps masala . Mix them roughly. Pour the saffron soaked milk over the rice. Cover the lid lightly. Cook on a very low heat flame for 5- 7 mins. Your shrimp saffron biryani is ready to serve.