Chicken 65

Ingredients

2lbs Chicken-dark meat(boneless thigh meat)
1/2bunch Coriander leaves-chopped
2 tsp Cornflour
1/2 tsp eachCumin seeds, Pepper powder,chilli powder,salt
4-5number Curry Leaves-chopped
1number Egg
1tsp Garlic-chopped
1/2tsp Ginger-chopped
2tsp Ginger/Garlic paste
4-5number Green Chilli
to fry Oil
2-3dropsRed color(Optional)

1/2tsp Ajino moto(MSG)

Method

To make the fried chicken pieces:- Take chicken pieces in a bowl-(We use dark meat so that it is nice and juicy when fried).Add salt, Aji-no-moto,1 tsp ginger/garlic paste, pepper powder-pinch, cornflour and mix-Then add 1 egg and mix in completely-(Egg coats the meat and keeps the juices in).

Heat oil in a frying wok or kadhai-Add chicken pieces few at a time(Do not crowd the kadhai) and fry until lightly golden brown-Drain and remove on a paper towel.

To make the sauce:-This does not need to be very salty-so control salt. Heat 2-3 tsp oil in a pan-Add cumin, add the chopped ginger and garlic and suate until fragrant. Add chopped chillies, curry leaves,1 tsp ginger/garlic paste, remaining pepper powder, chilli powder, salt,chilli/garlic paste, aji-no-moto, red color and mix-Cook for a few minutes.

Add a little water so that the chicken is covering by the masala(not gravy) and then add chicken to this paste and toss lightly-Stir in the coriander leaves and serve

Chicken Tikka Masala

Ingredients
1tsp cardamom powder
1/3tsp turmeric
1.5lbs boneless chicken
1/2tsp chili powder
2tsp cilantro paste
1/2 of bellpeppers(both green and red) cubed
1 onion cubed
1 onion chopped finely
1 tomato
6 cashew nuts
1/2 tsp cumin powder
1.5tbsp garlic paste
2 garlic cloves chopped
1.5tbsp ginger paste
1tsp cumin powder
1tsp of garam masala
3tbsp lemon juice
5tbsp oil
1/2 cup coconut milk
1/4cup plain yogurt
to taste salt

Method
In bowl put the yogurt,half of all the masalas and powders and salt.Put 1tsp of ginger and garlic also.Separate this paste and In a part add chicken and marinate.Now you have to grill this spicy chicken.If you dont have grill dont worry,you can use the regular thava and fry these chicken by adding oil.But dont crisp,when it is half cooked and turn the other side.
The other part of yogurt masala put the capsicum,onion.Spread this to the half cooked chikken when it is cooking the other side.After frying all these switch of the flame.
In another pan drop the oil and and splutter the mustard seeds.When it is spluttered put the chopped garlic.put the ginger paste. When it is browned put the chopped onion.Fry the onions and add the masalas like chilli powder,coriander powder,turmeric,cumin powder etc.
Ground paste the toamato with cashew nuts.put this paste to the pan.Cook the tomato with out any water that its raw smell will go.Then add some water,salt,curry leaves and bring to a good boil.Then add the cooked chicken.Boil the curry and then add coconut milk and dont allow further boiling.It's ready to serve.

White Bread

Ingredients

1 ½ cups bread flour(all purpose flour)
1 tsp dry yeast
¼ cup sugar
1 tsp salt
1 Tbsp honey
½ cup milk
1 egg
4 oz softened butter

Method
In a small vessel take yeast, 2tsp of sugar and little warm water, mix all together. Keep it aside by covering for 10 minutes.

In a bowl mix the soft butter, sugar, honey, and milk. To this add the egg and mix all well.

In a bowl take the flour, yeast mixture and milk and butter mixture. Add the salt. Knead the flour to make nice dough like chapatti dough. Knead it for roughly 3 minutes, until it takes on a smooth, shiny appearance. Place it into the oiled bowl and cover it with a towel. Let it rise, for 1 hour until it has doubled in volume.

After 1 hour take a bread loaf pan and grease it with oil. Put some flour and make a coating so that the bread should not stick to the pan. Again knead the dough and put it in the pan and make the shape of pan. Keep it for half an hour. To avoid dryness cover it with a plastic bag. After ½ an hour the dough will be rise again.

Preheat the oven to350 F.

TIP! You can also place the bread into the fridge to sit overnight, to bring out a fuller, nuttier flavor!

Before placing the bread in the oven, sprinkle a little flour over the risen dough. Spray the sides of the oven with a little water, to create steam which in turn will create a lovely crust and let it bake for 45 minutes. During cooking, rotate the bread once in order to ensure even browning and enjoy the smell of freshly baking bread, as it bakes.

At the end of the baking time, remove the bread from the oven. Take it out of the loaf pan, using a cloth to protect your hands from the hot bread and firmly tap all along the bottom of the loaf, to check to see if it's fully baked. If it has a hollow sound, it is done. Place it onto a rack to completely cool.

Now it has cooled, it is ready to serve! Nothing beats the taste of freshly baked bread, so enjoy it right now with lashings of butter!

Indian Chicken Biriyani

Ingredients
Black pepper 1tsp
Coriander leaves 10grams
Mint leaves 10grams
Onions 2 number
Basmati rice 300 grams
Cardamoms 4 number
Chicken 600 grams
Cinnamons 6 number
Garlic flakes 3number
Ginger 1number

Curd thick paste 3tblsp
Lemon juice 2tbsp
Oil to fry
parboiled rice 2cup
Salt to taste

Method

• Soak basmati rice in water for 30 minutes.


• In a pan saute the onion and fry it to brown.


• In a bowl add salt, cardamom and cinnamon.


• Add 3tbl sp of thick curd.


• Grind ginger and garlic to make a paste.Add this to bowl.


• Add the paste with coriander and mint leaves.


• Add Garam masala, lemon juice and black pepper.


• Mix it well.


• Now add red chilli powder, coriander powder and salt.


• Cut chicken into pieces.


• Marinate the chicken in this mixture.


• Heat the oil and fry the chopped onions.


• In a large vessel allow the water to boil and add the rice.Cook the rice to 50%, so that we can crush each rice.Dont over cook(the result is partially cooked rice)


• Take the rice out of water and spread it in a sheet,so that it will not stick together.


• In another large vessel put the marinated chicken.Spread it evenly.


• Sprinkle the fried onions.


• Above this layer prepare a bed of parboiled rice.


• Cover it properly and cook for 30 minutes.


• First 5 minutes in high.


• Next15 minutes in medium.


• Next 5 minutes in low.


• Serve hot.

Kerala parotta

Ingredients
Maida - 2 cups

Luke warm Water - as needed to prepare the dough

Veg Oil/Dalda - 1 tbsp

Salt - to taste
ghee to cook

Method:-

Step 1:-Combine all the ingredients in a bowl and knead the dough together thoroughly just like you prepare chappathi/roti dough.More than chappathi dough, make it more smoothy by keep kneading the dough. Actually this is a hard part because we want to beat, push,everything to the dough like its our enemy.We do this so that there should not be any air bubbles in the dough.After making almost smooth round shape,apply some oil all over the ball,only outside. keep it for 1 hr,by covering with a wet muslin cloth.Also you can keep it in an air tight container.Otherise the top of the dough may become dry.

Step 2:-Divide the dough into 10 equal portions of size a little less than tennis ball without any air bubbles.

Step 3:-Take a portion and apply some oil on it.In a flat surface apply oil again and roll out the portion to the maximum .(Make it as thin as possible both length wise and width wise..no need to be worried about the shape..eventhough it breaks in between..its fine..Our objective is to make it as thin as possible..)To roll the dough to thin sheets,use your pam.You can use a rolling pin for this one also.Apply a little more oil over the rolled dough.The sheet should be so transparent that it is very thin.

Step 4:-Using both hands make pleates on the rolled dough(just like saree pleates) starting from one end.

Step 5:-Then holding at one end of the pleated dough ,rotate it just like a spiral.Keep aside.

Step 6:-Repeat the above procedure for each portions and keep it aside.(Its not as difficult as you read the recipe)Again use wet muslin cloth to cover it or keep it in an air tight container.

Step 7:-Heat a sauce pan until medium hot.Roll out each portion just like roti,but not soo thin.Porotta should be a medium thick.Remember do not apply any flour on it.You can apply some oil/ghee if you like.

Step 8:-When 3 or 4 parottas are done,place them in a flat surface and holding them between hands ,beat the hands together.(Just like clapping,but 3-4 parottas are between).do not beat them soo hard such as you break the parottas.)We are doing this,just to seperate the different layers.Remember this does not add anything to the taste..

Now tasty Kerala Parotta is ready to serve..Its a long process..isn’t it?But as i told you before its not that difficult ,but time consuming…
This goes well with any non-veg or veg curries.Especially Chicken curry or egg curry is very good with these parottas.

Cook each roti with a little butter/ghee for 1 or 2 minutes,turning frequently ,until speckled brown and firm.Keep the cooked porotta in an aluminium foil or in air tight container.

Carrot Halwa(Kajar Halwa)

Ingredients

2 number cardamoms skinned and crushed fine

4 cup carrots, grated finely

1 tbsp casewnuts

1 tbsp chopped almonds

3 tbsp curdled milk or (ricotta cheese)

2 tsp ghee(clarified butter)

4 cup Milk

1 tsp raisins

1 cup sugar

Method
Grate the carrots or make it small peels.In a pan put the ghee or butter. When it is melted roast the dry nuts in this ghee. In the same pan cook the carrots in the milk in an open pan(low flame), with constant stirring.when carrot is cooked add sugar.
Add curdled milk or koya and cook for few more min serve hot.If you like you can ad condensed milk to this.

Banana(Plantain) Fry

Ingredients
2 ripe bananas
1/2 cupall-purpose flour
1/3 cup water
2tbl sp of sugar
1/2tsp of salt

oil (for deep frying)

Method
1)Take the flour in a bowl. 2)Add water, a little at a time, stirring continuously to make a paste. Add sugar and salt. 3)Cut the bananas into half, lengthwise or small pieces. 4)Dip the bananas into the flour batter. 5)Heat oil in a wok or deep frying pan. 6)When the oil is hot, take each slice of banana (well coated with the batter) and put gently into the oil. 7)Fry them until golden. 8)Serve them hot with tea!