Chicken masala

Ingredients

• Chicken - 250 gms
• Onion - 1
• Tomato - 1
• Chilly powder - 1 tsp
• Coriander powder - 2 tsp
• Ginger garlic paste - 1 tsp
• Green chilly - 1
• Oil

For tempering:

• Bay leaf - 1
• Cinnamon - 1
• Curry leaves

Method:

• Heat oil in a pan. Temper all the above ingredients.
• Add green chilly, onions. Fry them.
• Add ginger garlic paste till raw smell disappears.
• Add tomato. Saute them well till mushy.
• Add chilly powder ,coriander powder and salt.
• Add chicken and water.
• Allow it to boil well.

Garnish with Coriander leaves.

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Chicken Sheekh Kabab

Ingredients:

For marination:

• Chicken minced - 200 gms
• Cashew paste - 2 tsp
• Green chilly paste- 2
• Ginger garlic paste - 1 tsp
• White pepper powder - 1 tsp
• Garam masala - 1/2 tsp
• Salt
• Lemon - 1/2

Butter - for frying

Method:

• Mix all the above ingredients and marinate for 1-2 hrs.
• Fix them in BBQ skewers.
• Heat a tava, add little butter. Place the skewers and fry it.
• Turn it around on all sides.

Tasty Sheekh Kabab ready.

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Murgh Makhani / Butter Chicken

Ingredients:

• Boneless chicken - 250 gms
• Onions - 2
• Tomatoes - 2
• Ginger garlic paste - 2 tsp
• Chilly powder - 1 tsp
• lime juice - 1 tsp
• Cashew - 6
• Milk - 1 cup
• Tomato sauce - 2 tsp
• Oil - 1 tsp
• Butter - 3tsp
• Kasoori methi - 1 tsp
• Food colour - little

Method:

• Wash and marinate chicken with lime juice,ginger garlic paste,chilly powder and salt.
• Grind onions, tomatoes, ginger garlic paste. Grind cashews separately.
• Heat pan, add butter and oil.
• Fry the marinated chicken. This helps for the chicken to boil and water does not ooz out from chicken in the gravy.
• Add the ground mixture in the remaining oil(oil used to fry chicken).
• Add water and cook well till raw smell vanishes.Add the ground cashew paste.
• Add Orange food colour.Add the fried chicken,
• Allow it to boil.Add milk.Boil it till it gets a silky texture.Sprinkle kassori methi.
• Add tomato sauce at the end.

Butter chicken is ready.

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Panneer Butter masala/ Panneer Makhni

Ingredients :

• Panneer ( Cottage Cheese) - 200 gms
• Butter - 3 tsp
• oil - 2 tsp
• Onion - 2
• Tomato - 2
• Ginger garlic paste - 11/2 tsp
• Chilly powder - 1 1/2 tsp
• Coriander powder - 3 tsp
• Garam Masala
• Cashew - 5-6
• Khus khus paste
• Salt

Method :

• Soak Cashew in water and grind it into fine paste. Soak Khus khus in water and grind it into fine paste
• Grind onion, tomato,ginger garlic paste. chilly powder, coriander powder together.
• Heat pan , add butter and oil .
• Add the ground mixture and stir it well.Cook it till the raw smell of onion disappears and oil comes out of the mixture.
• Add salt.
• Now add the cashew paste and Khus khus paste. Mix well. Pour required water.
• Lastly add the Panneer and allow it to boil.
• Finally sprinkle the garam masala.
• Panneer butter Masala is ready.

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Bathkal Biryani - Mangalore Spl

Ingredients:

For rice:

• Basmathi Rice - 2 cups
• Cloves - 2
• Bay leaf - 1
• Cinnamon - 1
• Water - 4 cups
• Salt - 1/2 the quantity required for the rice alone

Method:

• Wash rice and soak i 4 cups of water for 1o mins.
• Add the spices and cook the rice for 3 whistles.

For Gravy:

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• Chicken - 200 gms
• Prawns - 100 gms
• Cloves - 3-4
• Cinnamon - 2
• Cardamom - 2-3
• Bay leaf - 2
• Green chilly - 2
• Onions - 2
• Tomatoes - 2
• Chilly powder - 1 tsp
• Coriander powder - 2 tsp
• Salt - only for the gravy
• Curd - 1/2 cup
• Water - little
• Ginger garlic paste - 2 tsp
• Oil
• Coriander leaves

Method:

• Heat oil in a heavy bottomed vessel. Add all the spices one by one.
• Add green chilly and onions. Fry them well.
• Add ginger garlic paste.Cook till raw smell disappears.
• Add tomatoes.cook well.
• Add Chilly powder, coriander powder and salt.
• Add chicken first and pour little water.Add curd and allow the chicken to boil.
• Add prawns after sometime and cook for sometime.
• Finally add the cooked rice. Garnish with coriander leaves and keep it closed for sometime.

Mix well - Wonderful Biryani is ready.

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Chicken 2012

cIngredients:

• Chicken fillets - 150 gms
• Chilly powder - 1 tsp
• Ginger garlic paste 1 1/2 tsp
• Salt
• Lemon juice
• Egg white - 1
• Food colour - Optional
• Oil

Method:

• Cut the chicken fillets into strips.
• Mix all the above ingredients, food colour if necessary. Marinate and keep it for 30 mins.Heat oil in a pan and deep fry the chicken.

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Panneer Tikka

Ingredients:

• Panneer - 100 gms
• Chilly powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Cumin seeds powder- 1/2 tsp
• Garam masala- 1/2 tsp
• Pepper- 1/2 tsp
• Chat masala- 1/2 tsp
• Ginger garlic paste very little
• Salt to taste

Method :

• Cut the panneer into cubes
• Mix all the above ingredients
• Marinate it.
• Fry it in hot oil.
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Chicken Pakora

Ingredients:

• Boneless chicken - 250 gms
• Gram flour (besan) - 3 tbsp
• Red chilli powder - 1 tsp

• Rava - 2 tsp
• Lemon juice 3 tsp
• Red food colour a pinch
• Ginger garlic paste 2 tsp
• Salt to taste.
• Oil
• Curry leaves

• 

Method:

• Mix all the ingredients to the chicken and marinate it for an hour.
• Heat oil in a kadai.
• Now deep fry the marinated chicken till crispy.
• Serve hot.

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My Chicken 65

Ingredients:

• Chicken -500 gms
• Chilly powder -5-6 tsp
• Egg white -1
• Lemon juice -1/2
• Maida -'1'tbsp
• Corn flour - 1 tbsp
• Ginger garlic paste -3 tsp
• Salt to taste
• Oil

Method:

• Wash chicken.
• Marinate them with all the ingredients above.
• Heat oil in a pan, deep fry the chicken .

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Shahi Panneer

Ingredients:

• Panneer - 100 gms
• Onions - 2
• Tomato - 2
• Ginger - 1 cm
• Garlic - 3 cloves
• Cashew - 5
• Khus khus - 1 tsp
• Milk - 1/4 cup
• Garam masala - 1 tsp
• Salt to taste

Method:

• Cut the panneer into cubes and fry them.
• Chop onions and tomatoes.
• Make a paste of ginger , garlic, cashews and khus khus.
• Fry the onions in oil till golden brown and add the ginger garlic paste.
• Add tomato and fry till oil separates.
• Add garam masala,salt,chilly powder and fry for 2 mins.
• Add milk and boil for some time.
• Add the panneer and leave in simmer for 10 mins.

Serves 2- 4 pax

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Panneer Semiya Pulao

Ingredients:

• Semiya - 1 1/2 cups

• Capsicum - 1 chopped Julienne
• Onion - 1 chopped julienne
• Carrot - 1 grated
• Panneer- cubed
• Lemon - 1
• Salt
• Green chilly - 2 chopped
• Oil
• Curry leaves
• Coriander leaves
• Ginger - 1 " finely chopped

Method :

• Heat oil in a pan, Fry green chillies, ginger onion, capsicum , carrot, tomatoes and Panneer.
• Cook well. Add salt.
• Boil Semiya and drain it . Wash it using cold water.
• Add Semiya to the cooked vegetables.Mix well. Add the required salt.
• Finally squeeze the lemon and mix it well. Cook it for 10 mins.

Garnish with Coriander leaves.

Can be used as breakfast,dinner, evening tiffin.
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Crispy Drummettes

Ingredients:

For marination:

• Chicken Drummette - 6
• Egg (white) -1
• Pepper powder - 2 tsp
• Lemon juice
• Ginger garlic paste - 1 tsp
• Salt

For frying:

• Corn flour
• Maida
• Oil

Method:

• Marinate all the above items for about 2 hrs.
• Sprinkle corn flour and maida.
• Heat oil in a pan and fry them,

Serve it with sauce.

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Panneer Dosa Rolls

This Paneer dosa rolls would be apt for babies and toddlers.



Ingredients:

• Dosa Batter
• Panneer - 10 pieces
• Coriander leaves - little
• Pepper powder - 1/4 tsp
• Salt

Method:

• Crush the panneer and mix with pepper powder, salt and coriander leaves.

• Heat a tava, put a spoon of dosa batter as dosa.
  

• Spread the panneer mixture.

• Cover the two sides as rolls.

Yummy rolls ready.

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Karaikudi Chicken Curry / Chicken kuzhambu

Ingredients:

• Chicken- Full chicken
• Onion - 2 finely chopped
• Tomato - 2 finely chopped
• Turmeric powder- 1/2 tsp
• Chill powder- 1/2 tsp
• Coriander powder- 1 tsp
• Cumin seeds- 1/2 tsp
• Fennel seeds- 1/2 tsp
• Oil
• Salt
• Water

Roast and grind :

• Red Chillies- 4
• Coriander seeds-2 tsp
• Ginger garlic paste - 1 1/2 tsp
• Cinnamon- 2 inch
• Cardamom- 2
• Peppercorns- 1 tsp
• Cloves- 5
• Grated coconut- 5 tbsp
• Curry leaves

Method:

• Wash the chicken
• Heat a tsp of oil in a Kadai , roast the red chillies, coriander seeds,cinnamon,cardamom, peppercorns, cloves, curry leaves and grated coconut.
• Allow it to cool and grind it into a smooth paste.
• Heat Oil in a pan. Add Mustard seeds, Cumin seeds and Fennel seeds. Once it splutters add Onion and fry till it becomes golden brown in color.
• Add tomatoes and fry till it becomes soft.
• Add Coriander powder, Turmeric powder, Chill powder and fry for 3 to 5 minutes.
• Add the finely ground paste and fry for 2 to 3 minutes.
• Finally add the Chicken, Salt and water.
• Cover and cook for about 20 minutes or till the chicken pieces are cooked.

Garnish with Curry leaves and Coriander leaves. Serve with rice or Roti.

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