chilli chicken

Ingredients :
1. Chicken - 500 gms
2. Onion - 1 nos.
3. Tomato - 2 nos.
4. Green chillies - 3-4 nos
5. Green bell pepper - 1 nos.
6. Salt - to taste.
7. Oil - to fry.
8. Sugar - 1 tsp.
9. Coloring agent - 1/2 tsp.
10. Red chilli powder - 1 tsp.
11. Coriander & Curry leaves to garnish.

Preparation Method :

• In a pan deep fry chicken and keep it aside.
• In a blender add tomatoes, sugar, red chilli powder, coloring agent and blend it.
• In a pan add 3 tsp oil and fry chopped onions, green chillies, green bell pepper and saute.
• Now add the blended mixture.
• Add chicken, salt and saute it.
• Let it become a thick mixture.
• Now garnish with coriander and curry leaves.

Fish Fry

Ingredients :

1. Fish - 8 to 10 pcs.
   
2. Red Chilly Powder - 2 tsp
   
3. Turmeric Powder - 1 tsp
   
4. Grated Coconut - handful.
   
5. Ginger Garlic paste - 2 tsp.
   
6. Fennel seeds - 2 tsp.
   
7. Small onions - 6 nos.
8. Lemon juice -
   
9. Salt.
   

Preparation Method :

• Clean fish and dry it.
• Coat it with Red chilly powder, turmeric powder, salt.
  
• Grind coconut, ginger garlic paste, fennel seeds, small onions and marinate in the fish and keep aside for an hour.
• Fry the fish and serve with few drops of lemon juice
  

Corn Flakes

Ingredients :

1. Saunf - 1/2 tsp
2. Coriander seeds - 1/2 tsp
3. Cumin seeds - 1/2 tsp
4. Black pepper - 1/2 tsp
5. Butter - 1 tsp
6. Salt - 1/2 tsp.
7. Cinnamon - 3/4 tsp
   
8. Corn flakes - 1 cup.

Preparation method :

• Dry roast saunf, coriander seeds, jeera, black pepper, cinnamon and make a coarse powder.
• Now in the roasting pan add butter and let it melt and now add corn flakes with the powder and toss it that powder and the corn flakes are in touch.
• Now serve it with tea.......
  

Chocolate truffle

Ingredients :

1. Sweetened condensed milk - 1 can.
   
2. Butter - 1 tsp
   
3. Cocoa powder - 2 tsp
4. Egg yolk - 1 (optional)
   
5. Chocolate sprinkles - 1 package.

Preparation Method :

• Put the condensed milk, butter, egg yolk and cocoa powder in a pan and mix them all together.
• Let the mixture cook over low heat for about 12 minutes, stirring it constantly until the mixture loosens from the bottom of the pan and it is thick like cream.
• Put the mixture on a greased plate and allow it to cool down completely.
• Roll 1 teaspoon of mixture into small balls.
• Put the chocolate sprinkles in a bowl and roll the small balls in the chocolate sprinkles.

Scrambled Eggs

Ingredients :

1. Vegetable oil - 6 tsp
   
2. Corn Tortilla - 4 cut into thin strips
   
3. Egg - 4 beaten and frothy.
   
4. White onion - 1/4 cup.
   
5. Green chillies or Jalapeno - 1 small.
   
6. Tomato - 1/2 cup.

Preparation Method :

• Heat half the oil and saute the tortilla strips and drain it and keep it aside.
• Heat remaining oil in skillet and stir-fry the chopped tomato, onion and green chillies for 30 seconds.
• Put tortilla strips back into the skillet.
• Pour beaten eggs into the skillet over other ingredients and cook, stirring often, until mixture sets.

Apple Cake

Ingredients :

1. Egg - 2 nos.
   
2. Sugar - 2 cups.
   
3. Flour - 2 cups.
4. Apple - 4 peeled and chopped
   
5. Salt - 1/2 tsp.
   
6. Baking Soda - 1 tsp
   
7. Cinnamon - 2 tsp
   
8. Vanilla - 1 tsp
   
9. Vegetable oil - 3/4 cup.
   

Preparation Method :

• In a large bowel beat the eggs and oil until smooth.
• In the batter add sugar, flour, salt, baking soda, cinnamon, vanilla and mix well.
• Fold in apples.
• Pour into a greased pan, and bake at 350F degrees for 50-55 minutes

Lemon Slice

Ingredients :

1. Flour - 2 cups.
   
2. Icing sugar - 1/2 cup.
   
3. Butter - 150 gm. (Soft butter)
   
4. Egg - 3 nos.
   
5. Lemons juice - 1/4 cup.
   
6. Castor sugar 1 1/2 cup.
   
7. Lemon zest - 2 peels
   
8. Self Raising flour - 1/4 cup.

Preparation Method :

• Preheat oven to 160°C.
• In a bowel add Flour, icing sugar, butter and make a soft dhow (as we make a chapati dhow).
• Lined the tin with baking paper to come up a bit over two sides, (this will make removal a lot easier).
• Place into a slice tin and press flat.
• And bake it for 20 mins.
• In a bowel add lemon juice, zest, castor sugar, eggs, self raising flour and mix it very well until it forms a thick batter.
• Once base has cooked for 20 mins take out and pour in filling and place back in oven and cook for a further 15 - 20 minutes or until it feels sets in middle.

Congo tofu

Ingredients:

1. White rice - 1 cup.
2. Water - 2 cups.
3. Peanut oil - 2 tsp.
4. Tofu - 1 pound cut in cubes.
5. White onion - 1/2 chopped.
6. Garlic cloves - 3 minced.
7. Tomato paste -3-4 tsp.
   
8. Peanut butter - 1 tsp

Preparation method :

• Boil rice and keep it aside.
• Heat oil in a large skillet in medium heat.
• Cook the tofu in the hot oil until it turn golden brown.
• Add onions, garlic to the tofu until the onion turns transparent.
  
• Add the tomato paste and peanut butter and mix it well that the butter melts down completely.
  
• And now serve it with rice.

Chicken Kabab

Ingredients:

1. Chicken - 1 pound.
2. Onions - 3 cut in cubes.
3. Green chillies - 2 minced
   
4. Olive oil - 1/4 cup.
5. Lemon juice - 1 fresh.
6. Cinnamon - 1/8 tsp.
7. Garlic - 2 cloves minced.
8. Salt
   
9. Black Pepper - 1/2 tsp
   
10. Green pepper - 1 cut in cubes.
    

Preparation Method:

• Mix oil, lemon, cinnamon, garlic, green chillies, salt and black pepper.
• Remove all fat and membrane from chicken and cut into cubes and add it with marinade.
• Refrigerate for 2-3 hours.
• Pre-heat the oven for 30 mins before grilling.
• In the skewers insert chicken, onion, and green pepper.
• Maintain the order for the other pieces.
• Grill it for 10 mins, do not overcook it.
  

Finger fish

Ingrediants :

1. King fish - 250 gms.
2. Oyster sauce - 1 tsp.
3. Corn flour - 1 tsp.
4. Red chilli paste - 1 tsp.
5. Lemon juice - 3 tsp.
6. Egg - 1/2 egg beaten.
7. salt - to taste.
8. oil - deep fry.
9. Rice flour - 1 tsp

Preparation Method :

• Cut the king fish into thick strips marinate in lemon juice and little salt and keep it aside.
• In a bowel add oyster sauce, red chilli paste, corn flour, rice flour, egg.
• Marinate the whole mixture with fish.
• Deep fry the fish and serve it with mayonnaise.

Tomato Chutney

Ingrediants :

1. Tomato - 7 to 9 nos.( Medium size )
2. Green Chillies - 3 nos.
   
3. Dry Red Chillies - 6 nos.
4. Fresh Tamarind extract - 2 tsp.
5. Mustard seeds - 3/4 tsp.
   
6. Curry leaves and Coriander - to garnish.
7. Salt - 1 tsp.
8. Oil - 1 tsp.

Preparation Method :

• In a pressure cooker add chopped tomatos, green chillies and pressure it for 5 mins.
• Leave it to cool for 5 mins.
  
• Add the contents to a blender with dry red chillies, salt, tamarind extract, and blend it.
• In a pan add oil and add mustard seeds and let it crackle.
  
• Add curry leaves to it.
  
• Add the mixture to it and let it boil for 5 mins.
• Granish with chopped coriander leaves and serve it hot.
  

Aloo postho

Ingrediants :

1. Potato - 3 to 4 nos.
2. Green chillies - 3 nos.
3. Dry Red chilli - 2 nos.
4. Jeera - 1 tsp.
5. Oil - deep fry.
6. Poppy seeds - 3 tsp.
7. Turmeric powder - 3/4 tsp.
8. Green coriander - finely chopped.
   
9. Salt - to taste.

Preparation Method :

• Take a pan and fry poppy seeds.
• Add it to the blender with green chillies and blend it.
• Deep fry the potatos to golden brown and keep it aside.
  
• In a pan add oil, jeera and let it spilt and add dry red chilies, turmeric powder, potatos, add the blended mixture to it.
• And stir it that all the masala is blended with the potatos.
• And close the lid for 6 mins.
• Garnish with fresh coriander and serve it hot.

Shark Puttu (Sorra Puttu)

Ingredients

1. Shark (Sorra) 2 Pounds
2. Saunf - 1/2 spoon
3. Garlic - Peeled - 20 Pieces (finely chopped)
4. Ginger - 30gms chopped
5. Green Chillies - 4 chopped
6. Onion - 3 Big Finely Chopped
7. Chilli Powder - 1 and 1/2 Spoon
8. Turmeric - 1 Spoon
9. Curry Leaves - 40 pieces
10. Salt to taste

Cooking Instructions :

• Clean shark by applying turmeric(Not one spoon..Just some)in running water.
  
• Bring the cleaned shark to boiling water and boil it for 5 minutes.
• Remove the shark from water and clean the surface(Peel the skin / Avoid Putting head portion).
• Mash the shark now.
• Pour 3 spoons of Oil in a pan and then put Saunf - 1/2 spoon, Garlic , Ginger , Curry Leaves and fry it.
• Add Onion and Saute till its golder brown.Add Chopped Chillies and fry for some more time.
• Add the mashed Shark prepared to it and then add Turmeric , Chilli Powder and then Salt.Fry it for 5 - 10 minutes.Your spicy Shark Puttu(Sorra Puttu is ready)

Chicken 65 (Coke's receipe)

Ingredients

1. Chicken Boneless - 1 lb
2. Red Chilli Powder - 3/4 tsp
3. Ginger Garlic Paste - 1 tsp
4. Maida Flour - 3 tsp
5. Rice Flour - 1 tsp
6. Turmeric Powder - 3/4 tsp
   
7. Salt to taste
   
8. Lemon - few drops
   
9. Coloring agent - pinch

Preparation Method:

1. Add Red chilli powder, salt, Maida, rice flour, coloring agent, Turmeric Powder one after other and mix it well.
2. Clean chicken with running water and add Ginger Garlic Paste and Lemon Juice and mix well
3. Mix the masala prepared in Step 1 to Step 2 and keep it aside for 1.5 hours
4. Taste and check for salt and spice level - Add salt / spice if in case it is missing
5. Heat oil in container and fry it

Your easy home made Chicken 65 with Restaurant taste is ready.....

Pepper chicken

Ingredients

1. Chicken Drumstick - 6,
   
2. Coriander Leaves - 6 stems,
   
3. Pepper Powder - 2 spoons
4. Onion - 1 and 1/2 finely chopped,
   
5. Garam Masala - 3/4 spoon
6. Tomatto - 1 finely chopped,
   
7. Coriander Powder - 3 spoons
8. Red Chilli Powder - 1/2 spoon,
   
9. Milk - 50ml,
   
10. Turmeric Powder - 1/2 spoon
11. Coriander Powder - 3 spoons,
    
12. Salt to taste
13. Ginger garlic Paste - 1 spoon

Preparation Method :

• Clean chicken in running water.Add turmeric while cleaning. Chicken needs to be marinated by using Pepper Powder and Salt.
• Pour Oil(4 spoons) in the pan.
• Put Garam masala, onion, tomato and fry.
• Once it is done add Ginger garlic Paste and fry
• Add red chilli powder, turmeric powder, coriander powder and pour 5 spoons of water and make it as a paste.
• Mix the marinated chicken with and Pour milk and cook well.
• Check for taste.If something is less pls add the same.
• Add coriander Leaves again before serving.

Paneer Tikka

Ingredients :

1. Paneer - 2 cup
   
2. Yogurt - 2 tsp
   
3. Capsicum - 1 medium size
4. Chilli powder - 1 tsp
5. Garam masala powder - 1 tsp
6. Lime juice - 1 tsp
7. Coloring agent red color - 1 pinch
8. Salt.

Preparation method :

• Add all powders to curd and mix it.
• Chop capsicum as square shapes.
• Dip paneer pieces, capsicum pieces in curd with powder. Keep aside for 10 mins.
• Spread this in a microwave plate & keep it for 5 min high.
• Remove and sprinkle lime juice.
• Serve with hot & chilly tomato sauce.

Chicken Manchurian

Ingredients :

1. Chicken - 500gms
2. Egg - 2 nos
3. Refind Flour - 1cup
4. Corn Flour - 1 cup
5. white pepper,Salt - To Taste
6. Giner Garlic paste - 1TBs
7. Soy Sauce - 3 TbS
8. Oil - To Fry
9. Ajino moto - To Taste
10. Ginger (Sliced) - 1Tbs
11. Spring Onion - 1 bunch
12. Capsicum - 2 nos

Preparation Method :

• Cut the chicken into cubes.
• In a Bowel and add, Corn flour, Refined Flour, Egg, Salt, Pepper.
• Add water and make it as a thick batter.
• Add the chicken in the Mix it.& Keep it for 5 mins.
• Take a kadai and fry the marinated chicken.And cool it.
• Take a WOK pour little oil, Add Ginger Garlic paste, capsicum, Fried Chicken, Spring onion, 1 cup of stock (SOUP).
• Toast it well in High Flame.
• Finally add little soy sauce,Ajino motto.
  
• Add salt and white pepper to taste.
• Garnish with Spring onion and Sliced Ginger.

Tomato Briyani

Ingredients :

1. Saunf ( Aniseed ) - 1/2 tsp
2. Elaichi ( Cardamom ) - 1 no.
3. Red chillies - 3 to 4 nos.
4. Green chillies - 2 nos.
   
5. Basmati rice - 2 medium cups.
   
6. Laung ( Clove ) - 2 to 3 nos.
7. Ginger Garlic paste - 1 tsp.
8. Fresh Green Mint - hand full.
9. Dalchini ( Cinnamon ) - 1/2 stick
10. Salt - to taste
11. Tomato - 4 medium size
12. Onion - 1 medium size
13. Oil - 2 tsp
14. Ghee - 1 tsp
15. Water.
    

To grind : In a blender add saunf, elaichi, red chillies, laung, ginger garlic paste, dalchini and make it to fine paste.

Preparation method:

• Take a pressure cooker.
• Add oil and ghee.
• Fry onions and green chillies in oil.
• Add tomatos and saute.
• Add the grind paste to the mixture.
• Add rice to the mixture in the cooker.
• For 1 cup rice, 2 cups of water.
  
• Add according to the quantity of the rice.
  
• Finally add salt to the required quantity.
• Close the cooker and add the weight to it.
• Simmer the flame and let it cook for 15 mins.
• After the pressure is released open it and serve hot.
• The best accomplishment with it is any kind of raitha.
  

Hope you all will enjoy this recipe and post comments about it.