CHINESE CHILI CHICKEN RECIPE

Ingredients for chinese chilli chicken:

500 -600 gms Boneless Chicken

2 tbsp Soya Sauce
1 Egg
2 tbsp Corn Flour/Corn Starch
5-6 Chopped Green Chilies
2 Green Onion Chopped
1 tsp Garlic Paste
Salt to taste
1/2 tsp White Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 cups chicken Broth/ Water
1 tbsp Oil
Oil to fry

Preparation:

 Cut the boneless chicken pieces into1 " cubes.

 Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces
in the the mixture for about 10-15 minutes.
 Heat oil and deep fry the marinated chicken pieces till golden brown.
 Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and
sauté for few seconds.
 Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt ,
ajinomoto and remaining Soya sauce.
 Add fried chicken pieces to it and cook for few minutes.
 Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly
to avoid lumps.
 Cook for 2-3 minutes.
 Serve chinese chili chicken hot garnished with chopped green onion tops.
 Chinese chili chicken goes well with steamed / boiled rice.
 GOBI MANCHURIAN RECIPE
1 medium Gobhi (Cauliflower)
3/4 cup Flour (Maida)
1 tbsp Corn Flour
Salt to taste
1 Chopped green chili
11/2 tbsp Garlic Paste
11/2 tbsp Ginger Paste
1 cup finely Chopped Onions
Finely Chopped Coriander Leaves
1/4th tsp Ajinomoto
2 tbsp Soya Sauce
2-3 tbsp Tomato Ketchup
2 tbsp Oil

Preparation of gobhi manchurian :

 Make a paste of maida, corn flour and salt using water.

 Take a tsp. of ginger and garlic paste, add it to the paste.
 Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
 Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green
chili to it.
 Now, mix aginomoto, soya sauce and tomato sauce to it.
 Add fried Gobi kept aside and mix well. Garnish it with coriander leaves. Serve the gobi
manchurian hot.

SPRING ROLL RECIPE

Ingredients:

Cover :
250 gms. All purpose flour (Maida)
1 Egg
Little Salt
Water to make batter
Filling :
2- 3 Carrots Grated)
1 cup leeks shredded and well washed (white section only)(optional)
1/2 tsp Ginger Minced)
1/2 tsp Garlic Minced)
100 gms Cabbage Shredded)
50gms Mushrooms Chopped)
75 gms Sprouted Beans
3 Green Chilies Chopped)
Salt to taste
2 tbsp Soya Sauce
1/2 tbsp White Pepper Powder

How to make spring roll:

 Sift the flour and add salt, egg and water and make a smooth batter.
 Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the
pan.
 Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
 To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry
for 10-15 seconds.
 Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and
cook tossing the vegetables until they are crisp-tender.
 Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside
the filling to cool.
 To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.
 Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
 Deep fry in hot oil until golden.
 Serve the vegetarian spring roll hot.

VEGETABLE CHOWMEIN RECIPE

Ingredients:

1 Packet Noodles
1 Onion Sliced
1 Capsicum Sliced
1 Cabbage Shredded
1 Carrot Sliced
1/2 cup Beans Chopped
2 tbsp Soya Sauce
1 tbsp Vinegar
1 tbsp Chili Sauce
Salt to taste
1/4 tsp Pepper Powder
2 tbsp Oil

Preparation of Vegetable Chowmein :

  Boil Noodles in enough water.
 Take care do not overcook.
 Strain Noodles through cold water 2-3 times and drain water and set aside, add few drops
of oil to the noodles to avoid sticking.
 Heat oil in a wok and add sliced onions and stir fry for 20-30 seconds, add all other
vegetables and stir fry for 2 minutes.
 Add salt and pepper and mix well. Now add boiled noodles and mix well (take care that
noodles don't break) .
 Add vinegar, chili sauce and soya sauce and stir fry for a minute.
 Serve the vegetable chowmein hot.
 Note : According to taste vinegar, soya sauce and chili sauce can be increased or decreased.

BIRYANI BADSHAHI RECIPE

Ingredients:

1/2 kg Mutton
250 gms Rice parboiled
311/2 tblsp Lemon Juice
10 blanched Almonds (Badam)
1/2 tblsp Mint Leaves (Pudina Leaves)
1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta)
1/2 tblsp Cumin Seed (Jeera)
2 large sliced Onion (Kanda Pyaaz)
2 Brown Cardamom (Elaichi Moti)
1 tblsp Oil
4 pods Garlic (Lasun)
2 Cloves (Lavang)
1 " long piece Ginger (Adrak)
1/2 tblsp Saffron (Kesar)
1/2 tblsp Green Chilly (Hari Mirch) chopped
1/2 tblsp Red Chili Powder (Lal Mirchi)
1/2 " Cinnamon (Tuj/Dalchini)
1/2 kg Curd (Dahi)
125 gms Milk
3 cups Water

How to make biryani badshahi:

 First wash and soak rice.

 Then fry sliced onions to a golden brown color.
 Soak saffron in water.
  Now grind ginger, red chillies, garlic and almonds and fry these in butter.
 Add it to the mutton and salt and stir for 5 minutes.
 Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy
is left.
 Boil rice with salt in another pan.
 Put curd into a piece of muslin cloth and let the water drain away.
 Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in
drained curd.
 Strain the saffron water and add lemon juice.
 Add all this to mutton.
 Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and
then of rice again.
 Now pour milk and some butter and cover the vessel.
 Seal the edges of the pan with flour paste.
 Place the can on flame for one hour.
 Serve it very hot with some curry.

KEEMA MATAR RECIPE

ngredients:

500 gms Minced Meat (Keema)

250 gms Peas (Matar)
1/2 tsp Turmeric (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 " chopped Ginger (Adrak)
3 Green chilli (Hari mirch)
1 tsp Garam Masala
3 large Brown Cardamom (Elaichi Moti) crushed
1 cup fresh and thick curd Curd (Dahi)
1 pinch of Asafetida (Hing)
4 tblsp Clarified Butter (Ghee)
Coriander Leaves (Dhania)

How to make keema matar:

 Heat ghee and fry asafetida.

 Add salt, green chillies, turmeric and coriander powder.
 Add cardomoms and garam masala and simmer.
 Then add a cup of hot water.
 Cover and cook till the water dries and peas and keema are done.
 Garnish with coriander leaves.
 Serve hot with nan or chapatis.
Vathal Kuzhambu
Ingredients

Fresh Turkey berry (Sundakai) - 1 Cup [Main Ingredient]

Fenugreek - 2 tsp *
Urad dhal - 2tbsp
Thoor dhal - 2tbsp
Coriander seed - 2tbsp
Pepper seed -1tbsp
Asafoetida -1tsp
Turmeric powder -1tsp
Red Chilli - 4
Tamarind - 75 g
Onion (small) - 10 (whole)
Jaggery -Lemon Size
Rice - 1tbsp
Curry leave – few
Salt to taste
Gingelly Oil

For seasoning

Mustard -1tsp
Urad dhal - 2tsp
Bengal gram -2tbsp

* dry roast (dont add oil for frying) fenugreek and grind to fine powder.

Preparation

 Slit Turkey berry and remove all the seeds out then put in water.
 Dry roast and grind the following ingredients: Dry Chilli, pepper, Rice, Coriander
seed,Thoor dhal, Urad Dal one by one. Keep it aside.
 In pan heat the oil then add seasoning.
 Add small onions (whole) and fry until the raw smell vanishes.
 Then add the Fresh Turkey berry (Sundakai)
 Sprinkle fenugreek powder over the mixture.
 Add the tamarind paste and mix well.
 Add the ground ingredients in the following order. Dry Chilli, pepper, Rice,
Coriander seed,Thoor dhal, Urad Dal.
 Then add turmeric, Asafoetida, Jaggery, Curry leave, salt.
 If it’s cooked well then pour Gingelly Oil.
 Serve with boiled rice.
Note

To make Vatha Kuzhambu thick add ground rice before cooking. Roasted Pappadam is the best
combination for Vatha Kuzhambu. It’s a common dish in Srirangam.

Tips

The alternative vegetables are drumstick, Brinjal, ladies finger. This spicy gravy can be made
with either dried vathal or fresh vegetables.

Milagu Kuzhambu
Ingredients

Peppercorns - 2 tbsp
Fenugreek - 2 tsp *
Red Chillies - 3
Asafoetida – ½ tbsp
Tamarind – 75 gm
Bengal gram Dal - 1 tbsp
Mustard seeds - 1 tsp
Coriander seeds - 1 tbsp
Jaggery -Lemon Size
Oil
Salt - To taste
A few Curry leaves

* dry roast (dont add oil for frying) fenugreek and grind to fine powder.

Preparation

 Soak tamarind for 45 minutes.

 Dry roast and grind the following ingredients Peppercorns, Red Chillies, Bengal gram
Dal, Coriander seeds, with little water.
 Heat oil in a Pan and add the mustard seeds and allow it to splutter then sprinkle
Asafoetida.
 Sprinkle fenugreek powder over the mixture.
 Add the tamarind paste and salt. Cover, simmer and cook till the raw smell of tamarind
goes off.
 Then add Jaggery, the ground paste, and little water and allow it to boil.
 Simmer it for 5 minutes and finally add 2 tbsp of oil and chopped Curry leaves.
 Serve with boiled rice.

Note
To make Milagu Kuzhambu thick add ground rice before cooking. Vadagam(Made from ground
rice) is the best side dish for Milagu Kuzhambu.

Tips

To bring more taste pour gingelly oil.

Sambar
Ingredients

Tamarind-1/2 lime sized ball

Toor Dal -1 cup
Turmeric Powder-1/2 tsp
Small dry red chilies - 5
Small onions- 5
Mustard seeds-1/2 tsp
Asafoetida -1/4 tsp
Tomato- 1 Big
1 cup of a vegetable of your choice like green beans, chopped carrot
Curry Leaves
Oil-2 tsp
Salt to taste

To grind

Bangalgram Dal – 2tbs

Coriander seed– 2tbs
Urd Dal– 2tbs
Dry Red chilli– 2tbs
Cocoanut piece-1
Roast and grind into course. Keep it aside.

Method

 Choose a heavy cooking pot.

 Wash and clean the Dal.
 Boil 2 cups of water and add the Dal, turmeric powder and 1 teaspoon of oil.
As the Dal boils, skim off the foam and discard.
 Boil until the Dal is soft and then mash it coarsely.
 If needed, add more water as it is boiling but do not let it get too watery. If you use a
pressure cooker it will take about 5 minutes.
 In a pan heat the oil and pop mustard.
 Add the chopped onions and fry till it turns golden brown.
 Add green Chillis and fry for one minute.
  Then add chopped tomatoes, vegetables.
 Now add turmeric powder, Asafoetida, curry leave, salt and ground mixture
Boil until raw smell goes off. Put some coriander leaves once it is cooked. It adds extra
taste and smell.
 Serve with rice

Note

Sambar can be prepared without vegetables.

Tips

Pappadam is the best side dish.

More (Yogurt Gravy) Kuzhambu

Ingredients

Thick buttermilk/curd (Yogurt)- 2 cups

Channa Dal- 1 tsp
Turmeric powder- 1/4 tsp
Ginger- a small piece
Toor Dal- 1 tsp
Green Chillies- 4
Garlic- 2 to 3 cloves
Coconut grated-3 - 4tsp
Rice- 1tsp
Salt to taste
Any one of the vegetables (Potato, Beans, Carrot, Cucumber, Ashgourd, Okra, Pumpkin)
chopped- 1/2 cup

For Tempering

Coconut oil/cooking oil- 1 tbsp

Mustard seeds- 1/4 tsp
Pearl onions- 3 chopped finely
Curry leaves- a few
Red Chillies- 1
Asafoetida- a pinch

Preparation

 Soak rice and the Toor Dal together for 15 to 20 minutes.

 Add turmeric powder to buttermilk/curd and beat well and keep it aside.
 Grind soaked rice and Dal with coconut, garlic, ginger, green Chillies to a fine paste.
  Half boil the vegetables in a pan then add the ground paste and salt to it.
 Simmer the flame and add little water to it so that the veggies are cooked fully and the
raw smell of the paste goes off. Add the buttermilk/ curd to it.
 Heat coconut oil in a frying pan and add the ingredients for tempering one by one and fry
for a minute.
 Pour the mixture to the pan and mix well.
 Serve with rice.

Note

More kuzhambu can be prepared without vegetables.

Tips

Potato fry is the best side dish.

Vellappam
Ingredients

Raw rice (Pacharisi) - 2 cups

Urad dall-1/4 cup
Boiled rice - 1cup
Coconut Milk - 1 cup
Sugar - 2 tbsp
Salt - As reqd
Water - 1cup

Preparation

 Soak raw rice and Urad dall for 4 hours.

 Put soaked rice and urad dall in a mixer and grind till smooth paste.
 Add Coconut milk, salt and sugar.
 Mix well by your hand (wash hand).
 Keep the mixture closed to ferment for 7 hours in a warm place. (Add warm water in case
cold climate).
 Heat the Appa Chatti (Cast iron pan with deep bottom).
 Wipe the vessel with oiled cloth.
 Pour the appam mixture.
 Lift off the stove and swirl the vessel.
 Pour oil round the appam.
 Close with lid for 5 minutes.
 Gently remove the appam from the vessel.
 Serve hot.
Note

This can be prepared without Urad dall. (This way traditional vellappam is prepared)

Tips

Mix Jaggery to get Sweet Appam. Coconut chutny is the best side dish for Sweet Appam.

Kalan
Ingredients

Yam (Karunai Kizhangu) - 100g

Small raw banana (Nenthra) - 1
Yogurt (curd) - 1/2 Litre
Grated coconut - 1/2 quantity
Pepper powder - 1 tsp
Cumin seeds - 1 tsp
Fenugreek - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli - 2
Green chilli - 3
Mustard Seed - 1 tsp
Curry leaves
Salt to taste
Coconut oil for seasoning

Preparation

 Peel off the raw banana and into cubical shape and put into water immediately (This
avoids banana turns to black color).
 Cut yam into cubical shape.
 Then boil these vegetables in a pressure cooker with little salt and turmeric powder.
 Grind grated coconut, cumin seed and pepper into fine paste.
 Dry roast fenugreek (golden brown with 1/4 tsp of any oil) and make into fine powder.
 Smash soar yogurt with salt and turmeric powder and keep aside.
 In a pan heat yogurt and mix boiled vegetables. (Don’t boil).
 Add ground paste and powdered fenugreek.
 Stir continuously.
 Remove the gravy from stove.
 Heat the oil in another pan.
  Add mustard seed, curry leaves and red chillies (break into two halves) and allow it for
spluttering.
 Now transfer the boiled gravy to this vessel.
 Serve hot with steamed rice.

Note

Addition of 1 tbs ghee gives difference in taste.

Tips

You can use banana alone.

Olan
Ingredients

Black-eyed beans - 1 cup

Ash gourd (Surakkai) - 1 cup
Coconut milk - 1 cups
Green chillies - 3 nos
Oil - 1 tbs
Jeera Powder - 1/2 tsp
Curry leaves
Salt

Preparation

 Soak Black-eyed beans overnight and boil it in pressure cook.

 Cut white pumpkin into 1 inch cubical shape.
 Prepare one cup of coconut milk and mix 1/2 tbs rice flour (for who likes thick gravy).
 In a pan heat oil and put mustard seed then curry leaves.
 Then add slit green chillies and salt and fry for 1 to 2 minutes.
 Pour 2 cups of water and sprinkle jeera powder.
 Put Ash gourd into it and boil till soft.
 Now add coconut milk.
 Reduce the flame.
 Take out of the flame after 2 to 3 minutes.
 Serve hot.

Note

You can add pumpkin (Poosanikkai) also.

Tips
Use coconut oil for better flavor.

Pesarattu
Ingredients

Moong Dal-2 Cups

Raw Rice - 1/4 Cup
Onion - 4 nos
Ginger - 1 piece (1 inch peeled)
Coriander leaves
Cumin Seeds - 1 tbs
Pepper powder (Coarse ground) - 1tsp
Green Chilies -4 Nos
Salt to taste
Oil

Preparation

 Soak Moong Dal and raw rice over night.

 Coarse grind the following: Moong Dal, Raw rice, green chilies, cumin seeds and ginger
and keep it for 2 to 3 hours.
 Chop Onion and keep it aside.
 Heat a griddle and grease it by oil.
 Then pour ladle full of Pesarattu batter over the griddle.
 Spread the batter like a dosa (Round shape thin or thick).
 Put chopped onions over it and cook for 3 minutes (medium flame).
 Sprinkle oil over the edges.
 Flip it and cook for 2 to 3 minutes.
 Serve with coconut chutney.

Note

Pesarattu can also be prepared without cumin seeds and ginger.

Tips

You can put coconut scrap instead of Onions.

Vangi Bhath
Ingredients
Rice (uncooked)-2 cups
Brinjals smal and elongated-7
Urad dal- 2 tsp
Bengal gram- 2 tsp
Mustard seed- 2tsp
Tamarind-Lemon size
Vangi bath powder*-3 tbs
Curry leaves
Salt

Vangi bath powder

Channa dal- 2 tbs

Udar Dal - 2 tbs
Copra -2 tbs graated
Coriander Seeds - 2 tbs
Fenugreek Seeds -2 tbsp
Red Chillies -5
Cloves - 1 Nos
Elachi - 1 Nos
Turmeric Powder- a pinch
Cinnamon -1/2 Stick
Oil -1/4 Tsp
Dry roast Vangi bath ingredients and grind to fine paste.

Preparation

 Cut brinjals into cubical shape.

 Heat oil in a pan and put mustard seed, urad dal and bengal gram.
 Put brinjals and fry for some time and add tamarind extract and simmer for 5 minutes.
 Make sure brinjals boiled completely and no water remaining in the pan.
 Put Vangi bath powder and for 2 minutes.
 Mix cooked rice.
 Serve hot.

Note

Dont add tomatos.

Tips

You can add pinch of Jaggery .

Kharabath
Ingredients

Rava (sooji)- 1 cup

Water- 1 1/2 cups
Mustard seeds -1 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Sambar powder - 1 tsp
Onion - 1
Tomato -1
Turmeric Powder - 1/4 tsp
Lime juice - 1/2 tsp
Green chillies -5
Few curry leaves
Salt to taste
Chopped coriander
2-3 tbs Oil
Table salt

Preparation

 Roast the rava.

 In a pan heat oil put mustard seed and let it splutter.
 Then put urad dall, chana dal, green chillis and curry leaves.
 Fry for 2 minutes with chopped onions.
 Now put cubed tomatos then fry for some time.
 Sprinkle sambar powder, turmeric powder then mix well.
 Pour water and put salt .
 Mix lime stir well.
 Close the pan and boil the mixture.
 After boiling pour rava into the mixture and mix well.
 Stir constantly to avoid lumps.
 Garnish with coriander leaves

Note

We are not using ginger as we use in Uppuma or Uppittu.

Tips

You can add peanuts.

Tamarind Rice
Igredients
Rice- 2 cups
Oil- 4 tbs
Ground nuts roasted - 1/4 cup
Sesame seed - 10 Grams
Tamarind - 100 Grams
Mustard seeds- 1 tsp
Bengal gram- 2 tbs
Jaggery- 10 Grams
Turmeric - 1 tbs
Pepper - 10 Grams
Fenugreek - 10 Grams
Asafoetida - 1 Tbs
Red chillies
Salt to taste
Curry leaves

Preparation

 Tamarind Gravy
 Soak tamarind in the water for 45 minutes and get thick extract.
 In a pan pour oil and add mustard seed and allow it for spluttering then add Bengal gram,
Red chillis, Curry leaves one by one.
 Sprinkle Asafoetida, turmeric.
 Add tamarind extract, roasted ground nut and salt and mix well.
 Then add Jaggery and cook for 15 minutes.

Preparation of Powder (To be sprinkled after mixing of gravy)

Dry roast the following ingredients: Sesame seed, Pepper, Fenugreek, Red chillies (4) and grind
keep it aside.

Procedure

 Cook the rice in less water and spread in a big plate, pour oil and allow it for cooling so
that all granules will be separated.
 Mix the rice with gravy.
 Often add gigly oil while mixing.
 Then sprinkle the powder.
 Once everything is done, keep this puliyogre(tamarind rice) in the betel leaf.

Note

Keep the puliyogre for more than 6 hours so that rice will absorb powder mixes and tamarind
and taste more. Avoid eating the puloyogre immediately.

Tips
Use black tamarind.

Potato Patties
1 lb baking potatoes (about 4 small)

3 tsp salt or to taste, divided

8 oz fish fillet ( any variety,) skinned

½ tsp turmeric

1 tsp cider vinegar

1 tbsp oil

¾ cup finely chopped onion

1 tbsp raisins, chipped

1 tabsp minced green chiles, preferably serranos

1 tsp soy or Worcestershire sauce

1 tsp cayenne pepper

½ tsp freshly ground pepper

½ tsp granulated sugar

3 tbsp cilantro, chopped

Oil for pan-frying

1 egg, lightly beaten

¾ cup dry bread crumbs

In a saucepan of boiling water, cook potatoes until tender, 20 to 25 minutes. Drain. When cool enough to
handle but still warm, peel and mash. Mix in 1 tsp (5mL) of the salt. Divide into 6 equal balls.

Place fish in a saucepan with 1 cup (250mL) water. Add turmeric, vinegar and ½ tsp (2 mL) of salt. Bring to a
gentle boil over medium heat. Cook until fish flakes easily with fork. Drain and flake fish.

In a skillet, heat oil over medium heat. Add onion and sauté until golden, 6 to 8 minutes. Add fish, raisins,
chiles, soy sauce, cayenne, remaining salt, pepper and sugar. Mix well and remove from heat. Mix in cilantro.
Divide mixture into 6 portions.
Flatten a potato ball between your palms. Supporting flattened disk in the one hand, press gently with fingers
of other hand to make a cup. Place one portion of the stuffing into cup. Cover by gently pressing cup to enclose
stuffing. Press filled patty between palms to even out shape. Make sure sides are sealed. It should be 3 ½ to 4
inches (9 to 12 cm) in diameter. Continue to make remaining mixture into patties in the same way.

In a skillet, heat ½ inch (1 cm) oil over medium heat. Dip each patty into beaten egg, then press into bread
crumbs. Fry, in batches, without crowding, until bottoms are golden brown, 2 minutes. Flip and fry until
golden brown, 2 to 3 minutes. Drain on paper towels.

Chicken Tikka
Serves 4

3 teaspoons crushed garlic

2 teaspoons grated ginger
2 teaspoons chilli paste or minced fresh chillies
1½ tablespoons oil
¼ cup (60ml) lemon juice
1 teaspoon salt
1 teaspoon garam Masala
Few drops of red food coloring (optional)
1lb (500g) boneless chicken leg, cubed
1 cup (250g) hung yogurt

Combine the garlic, ginger, chilli paste, oil, lemon juice, salt, Garam Masalal and red food
coloring, if using. Rub the marinade thoroughly onto the chicken pieces. Mix with the yogurt
and leave to marinate in the refrigerator for 4 hours (preferably overnight).

Thread the chicken onto skewers and brush with additional oil. Place under a very hot grill or
broiler for 6 – 8 minutes, turning once, until cooked and golden brown. Serve with Mint
Coriander Chutney, onion rings, lemon wedges and Indian bread such as Tandoori Naan.
Butter Chicken (2)
4 garlic cloves
A 2 –inch piece fresh ginger, peeled and coarsely chopped
1 small onion, coarsely chopped
¼ teaspoon cayenne pepper
¼ teaspoon garm masala
¼ cup plain yogurt
2 tablespoons finely chopped fresh cilantro stems (tender, light green parts only; optional)
4 boneless, skinless chicken breasts (about 2 pounds), cut crosswise into thirds
1 large red onion, cut into large chunks
4 garlic cloves
A 2 ½ –inch piece fresh ginger, peeled and cut into large chunks
1/3 cup canola oil
A 1-inch piece cinnamon stick
1 teaspoon salt, or to taste
1 tablespoon ground coriander
1 teaspoon ground cumin
½ teaspoon turmeric
¼ teaspoon cayenne pepper
1 ½ pounds tomatoes, pureed in a food processor
½ cup heavy cream

For the marinade, combine the ingredients in a food processor and puree.

Toss the chicken with the marinade in a bowl and refrigerate at least 1 hour and up to overnight,
if you can. When the chicken has marinated, puree the onion, garlic, and ginger in a food
processor and set aside. Combine the oil and cinnamon stick in a large saucepan or casserole
over medium-high heat. Cook, stirring, until the cinnamon stick, unfurls, 1 to 2 minutes. Add
the onion puree and salt, and cook, stirring, until it turns light golden brown, about 20 minutes.
Keep a cup of water beside the stove while the onion cooks. As the onion begins to stick, add
water, about 1 teaspoon at a time, and scrape the bottom of the pan with the spoon to pull up the
browned bits and keep the onion from burning.

Add the coriander, cumin, turmeric, and cayenne and cook, stirring, 1 minute. Add the pureed
tomatoes, give the sauce a stir, and simmer until the oil separates, about 10 minutes. Add the
cream, bring to a simmer, and take the sauce off the heat. Heat the oven to 350F. Lift the
chicken breasts out of the marinade and arrange them in a single layer on a drip tray or, in a
pinch, a foil-lined baking sheet. Cover with aluminum foil and bake until tender, 15 to 20
minutes. Then put them into the pan with the sauce and stir gently. Warm over medium heat 5
minutes. Taste for salt
Lemon Coriander Chicken
(6 Servings)

2 tbsp peeled, chopped fresh ginger

¼ cup water
4 tbsp vegetable oil
6 chicken legs, skinned
1 tbsp finely chopped green chilli
2 cups chopped fresh coriander leaves
1 tsp finely chopped green chilli
¼ tsp cayenne
2 tsp ground cumin
1 tsp ground coriander
½ tsp gorund turmeric
1 ½ tsp sea salt
½ cup water
3 tbsp lemon juice

Place the ginger and water in a blender. Puree. In a large non-stick skillet, heat the oil over
medium-high heat. Add the chicken. Brown on each side. Remove the chicken from the
skillet. Set aside. In the same skillet, add the garlic and cook for a few seconds.
Add the pureed ginger and stir. Fry for 1 minute. Add the fresh coriander, green chilli, cayenne,
cumin, coriander, turmeric and salt. Stir. Cook for 2 minutes. Add the chicken legs, water and
lemon juice. Stir. Bring to a boil. Cover. Reduce the heat to low. Simmer for 20 minutes.

Turn the chicken legs. Cover and cook for 15 minutes. Remove from heat. Serve with rice.

Tandoori Masala

Ingredients:

 100 gms cumin seeds

 35 gms coriander seeds
 20 gms cloves
 5 pieces of 2" cinnamon sticks
 20 gms ginger powder
 20 gms garlic powder
 20 gms red chilli powder
 20 gms turmeric powder
 20 gms mace powder
 20 gms salt
 1 tsp orange food coloring (optional)

Preparation:
Note: If you do not want to use food coloring, substitute with 20 gms of Kashmiri Red Chillies.
They give terrific color without as much heat as other dry red chillies. If using Kashmiri Red
Chillies, leave out the chilli powder called for in the recipe. Before you use, lightly toast the red
chillies on a hot pan till aromatic, then grind to a fine powder in a clean, dry coffee grinder.

 Dry roast the cumin, coriander seeds, cloves and cinnamon sticks in a pan on a low
flame, till they begin to release their aroma. Remove from fire and allow to cool.
 Grind all the ingredients (including the powder made from the Kashmiri Red Chillies if
you are using them instead of the food coloring and red chilli powder) together in a
coffee grinder to make a smooth powder.
 Store in an air-tight container for upto 6-8 weeks.

Ingredients:

 1 kg chicken pieces of your choice with skin removed

 6 tbsps Tandoori Masala
 1 cup yogurt
 1 tsp garlic paste
 Salt to taste
 1 cup vegetable/ canola/ sunflower cooking oil
 1 tbsp Chaat Masala (available at most Indian grocers) to garnish
 Onion rings to garnish
  Lemon wedges to garnish

Preparation:

 Make shallow diagonal slashes in the chicken pieces and keep aside.
 Mix the Tandoori Masala with the yoghurt, 2 tbsps cooking oil and salt to taste and make
a smooth paste.
 Smear this paste all over the chicken pieces, ensuring you rub it well into the slashes you
made earlier and that the pieces are well coated.
 Put all the pices and marinade into a deep bowl and cover. Refrigerate and allow to
marinate for 12-18 hours.
 Preheat your grill on medium. Put the chicken on it and quickly sear (sealing in juices) on
both sides. Now allow to brown on both sides, brushing cooking oil on as necessary.
Once browned, reduce heat and cover the grill. Cook till the chicken is tender. Do not
overcook or the chicken will dry out.
 If you don't have a grill you can also bake the chicken. Preheat your oven to 180C/ 350F/
Gas Mark 4. While it is heating, line a baking tray with foil and spray the foil with
cooking spray or smear with cooking oil. Lay the pieces on this foil and drizzle lightly
with cooking oil.
 Bake for approximately 15 minutes, then turn pieces and bake for another 10 minutes.
Test chicken to see if cooked.
 When done, place chicken in a plate or platter and sprinkle Chaat