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Friday 12 October 2012

Chatpata Chicken Bhujia

Ingredients:

Chatpata Chicken Bhujia
  1. 500 gm bone less Chicken cut into very small pieces
  2. 1 big Onoin chopped
  3. 3 green Chilli
  4. 1 Capsicum chopped
  5. 1 Tomato finely Chopped
  6. 2 tbsp Suger
  7. 1 tbsp Red Chilli powder
  8. 2 tbsp Ginger paste
  9. 2 tbsp Garlic paste
  10. lemon juice 6 tbsp
  11. 6 tbsp white oil
  12. Cinnamon stick 3
  13. Cardamom 4
  14. 2 Clove
  15. 3 tbsp Soya Sauce
  16. Egg 2
  17. 1 cup Water
  18. Salt to taste

Preparation:

  • Washed chicken and marinate with salt and 1tbsp lemon juice keep for 20 minutes.
  • After marination heat oil in a frying pan.
  • Ass chopped Onion and fry till pink.
  • Add Sugar and 1 tbsp Red Chilli powder stir.
  • Now add 2 tbsp ginger, 2 tbsp garlic paste and saute for 3 minutes.
  • pour marinated chicken in it and cook.
  • Add 1 cup boiled water and cook dry.
  • Then add Cinnamon stick 3,Cardamom 4,2 Clove(paste).
  • Add capsicum with this and cook well.
  • When masala came out from oil, add Soya Sauce and lemon juice.
  • cook for 10 minutes and keep aside .
  • Take 1 tbsp Oil and fry egg.
  • After frying egg add cooked chicken and mix very well.
  • Now pour lemon juice on it.
  • Finally garnish with green chilli and Capsicum.
 Serve hot with Bread and Chapati.

      Tips:--------- Lemon Juice is must for this recipe to taste sour.

         

Quick Vegetable Chicken curry

Quick vegetable chicken curry

Ingredients:

  1. 300 gm Chicken cut into 1" cube
  2. 1 Potato cut into small pieces
  3. 1 Onion finely chopped
  4. 2 Green chilli
  5. 100 gm Peas
  6. Cauliflower pieces 5-6 
  7. 1 Carrot cut into 1''
  8. 1 Capsicum
  9. 50 gm Beans cut into small pieces
  10. 1 Chopped Tomato
  11. 2 tbsp Garlic paste
  12. 2 tbsp Ginger past
  13. 1 tbsp Turmeric
  14. 1 tbsp Red chilli
  15. 1 tbsp Black peeper
  16. Curd 4 tbsp
  17. 6 tbsp Oil
  18. 2 tbsp Butter
  19. Water 3 cups
  20. Garam Masala( cinnamon, clove,cardamom, bay leaf)Powder
  21. Salt to taste
  22. Coriander leaves

Preparation:

  • Cut chicken pieces into 1" cube and washed .
  • Take a bowl and marinate chicken with curd and salt for 30 minutes.
  • Now take a pan and heat oil .
  • Add  Onion and fry till golden brown.
  • Add potato and other vegetables with it and cook for 10minute.
  • Then add salt and chopped tomato stir well.
  • Next add 2 tbsp ginger and 2 tbsp garlic cook for 2 mints.
  • Add turmeric and red chilli powder.
  • Add marinated chicken and cook well.
  • pour 3 cups of Boiled water and covered for 10 mints.
  • spread black peeper and garam masala on it.
  • Lastly Pour 2tbsp butter on curry .
  • Garnish with green chilli and coriander leaves.
  • serve hot
Take this curry with hot rice.

Tips:---------   

          Use boiled water to cook Quickly .

Thursday 11 October 2012

Quick Chilli Chicken

Ingredients:

 Quick Chilli Chicken
  1.  700 gm Boneless chicken 
  2. 1 Egg
  3. 2-3 cup Cornflour
  4. 3 tbsp Soya Sauce
  5. 1 Onoin paste
  6. 4 tbsp Ginger paste
  7. 6 tbsp Garlic paste
  8. 7 Green chilli
  9. 2tbsp Red chilli powder
  10. 1/2 (half) tbsps turmeric powder
  11. 1 tbsp Black peeper powder
  12. White Oil for fry
  13. Salt to taste
  14. 1 big Onion cut into 1" cube
  15. 1 big Capsicum cut into 1" cube
  16. Chopped spring onion

Preparation:

  • At first cut boneless chicken into 1"cubes. 
  • Washed the chicken pieces.
  • Take a bowl and marinate chicken pieces with salt,turmeric powder, 2 tbsp ginger paste, 3 tsp garlic paste,1 tbsp black peeper, 2 tbsp red chilli powder, onion paste and keep it for 1 hour.
  • After that add 2 cups cornflour and egg  with marinated chicken and mix all.
  • Heat white oil And fry marinated  chicken till light golden brown.
  • Take another bowl and heat 3 tbsp white oil.
  • Thereafter add 2 tbsp ginger paste and 3 tbsp garlic paste, green chillIes, cube onion capsicum,and soya sauce .
  •  saute all ingredients for 4-5 minutes.
  • Add fried pieces of chicken and cook for 5 minutes.
  • Now mix 2 cups of water and 3 tbsp corn flour .
  • Add this to chicken and stirring well continuously.
  • cook well for 5 minutes.
  • After cooking garnished with finely chopped  spring onion.
Take This Quick Chilli Chicken with Chapati (Roti)
TIPS :----------When add Corn flour stirring well to avoid lumps.

My Quick Chicken Curry

Quick Chicken Curry

Ingredients :   

1.         Chicken 500gm,Washed and cut pieces    
2.        5-6 table spoon Mustard Oil
3.        4 tbsp Curds
4.        3- Big Onoin finely Chopped
5.        1- Green Capsicum cut into small pieces
6.        1- Potato cut into 4 pices
7.        3-4 tbsp Ginger paste
8.        2-3 tbsp Garlic paste
9.        3-4 Red Chilli powder
10 .     2-3 Green chillil
11.      1 tbsp Turmeric 
12.      1 tbsp Black Pepper
13.      2 big Tomato finely chopped
14.      Garam Masala (Cloves-2, Cinamon-3,Cardamom-2, Black Pepper-4)powder
15.      Bay Leaf- 2   
16.      Boiled Egg -1 (cut into 2 pieces)  
17.      Salt to taste.
18.      Coriander leaves

Preparation:
  • First marinae Chicken pieces with curd,salt,ginger-garlic paste and black-pepper for 30 mts in a bowl.
  • Next take a large cooking bowl (cooker) and take 3 tbs musterd oil.
  • Heat oil and fry potato for 3-4 mts and keep aside.
  • Thereafter take oil again and heat.
  • Add chopped onion with it and saute till light brown.
  • Now add marinate chicken with it and cook for 5 mts.
  • Add chilli powder,turmeric powder and mixed all.
  • After few minutes add fried potato and onion with it.
  • Now add chopped tomato,small pieces of capsicum,2 green chilli and cook for 15 mts.
  • Must have to add Garam Masala ( cloves-2,cinnamon-3,cardamom-2,black-pepper-4)powder or paste and bay-leaf.
  • Cook for 5 mts and afterthat add 2 cups of boiled water.
  • Next increse heat and cook for 10 mts.
  • Finally remove chicken into a dish and garnish with coriender leaves and egg pieces.
        Take with rice


TIPS: ----------Garam Masala(cloves-2, cinamon-3, cardamom-2,black-pepper-4) is essential.  Its create       very good flavour .






             
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