Popcorn Chicken

Was speaking to my cousin in Skype couple of weeks back she suggested this snack for kids.Not only kids even adults would love it..

Ingredients:-

Boneless chicken(cut into small pieces)-1lb

Onion powder-3tspn

Maida(all purpose flour)-4tbspn

Pepper-as per taste

white pepper(optional)-2tspn

SALT-as needed

Egg white-1-1 1/2

Milk-2tbspn

Bread crumbs-as needed

Oil-for frying

Method:-

1)Wash the chicken and drain the water.

2)In a bowl mix maida(all purpose flour),onion powder,pepper,white pepper and SALT.

3)In another bowl mix egg whites and milk.

4)In another plate put the needed bread crumbs.

5)Put the chicken in maida(all purpose flour)mixture. Then dip the chicken in egg whites and milk and then put it in bread crumbs.

6)Again dip the chicken in egg white and back in bread crumbs.

7)Fry in oil,fry until golden brown.

Yummy!!! Popcorn chicken is ready...

Chicken Cutlet

Ingredients:-

Boneless Chicken-2lbs

Potato-1 medium sized

Ginger-garlic paste-1/2 tspn

SALT-according to taste

Pepper powder-according to taste

Cardamon-2

Cilantro-1/2 bunch

Water-3cups

Oil-for frying

For coating:-

Egg white(beaten)-2 small

Maida(mixed with water,the consistency must be little thick)-3tbspn

Bread crumbs

Method:-

1) Wash the chicken and cut into 2" cubes.

2) In a pan add the chicken,ginger-garlic paste,pepper powder,SALT and cardamon. Add water and let the chicken cook until nicely done.

3) Peel the skin of the potato and pressure cook for 2 whistle. Let the water drain.

4) Nicely mash the chicken with hand and constantly adding the boiled potato. When both the chicken and potato nicely mashed together add cilantro.

5) Make round shape and first put in egg white,then dip it in maida and then into bread crumbs.

6) In a pan add oil and deep fry it.

Note:- There must be no water in chicken and in your hand when you mash the chicken.

Fish Fingers

My daughter loves Fish and I found this recipe in my friend's blog. I have tried fish finger back at home and I just loved this.

Ingredients:-

1/2 lb Tilapia filet

2tbspn Red Chili powder

1/2 tspn Garam Masala

1/4 tspn Soy Sauce

1 tsp Ginger garlic paste

1/2tspn white vinegar

1 Small Egg(beaten)

Bread crumbs

SALT

Oil to fry

Red food color-optional

Method:-

1) Cut the fish 3" pieces.

2) Marinate the fish with above ingredients,egg must be added last. Marinate for 4hrs.

3) Heat the oil,once hot dip in egg then bread crumbs and fry them until done.

Source:- http://www.ramyaacooks.com/2009/03/fish-fingers.html

Rasam Vadai

Rasam Vadai/Vada is common South Indian Appetizer. When I was growing up I just loved rasam vadai and now it's my daughter's turn to love it.

Ingredients:-

To make Methu Vadai:-

Urad Dhal-1/2 cup(soak it in water for 3hrs)

Carrot-1/2 finely cut

Whole Pepper-as per taste

Onion-1/2 finely chopped

Green chili-as per taste

Curry leaves-little

SALT-as per taste

To make Rasam:-

Tuver dhal-1 cup(soak it in water for 1/2hr)

Tomato-2big

Mustard seed-1/2 tspn

Ghee-1tbspn

Whole Red chili-3

Curry leaves

Garlic-2-3 pods

Rasam powder-2tbspn

Coriander leaves-1/2 bunch for garnishing

SALT

Method:-

1) Grind the Urad dhal for atleast 15mins,the consistency must not be watery. To that add carrot,black pepper,onion,green chili,curry leaves and SALT. Keep it aside.

2) Pressure cook the Tuver dhal and tomato. Blend it and to that add the rasam powder and SALT.

3) In a pan add the ghee and saute with mustard seeds,whole red chili,curry leaves and garlic.

4) Garnish with coriander leaves

Sizzling Fish Fry

I was talking to my cousin about Fish and she suggested me this recipe when I heard this recipe I wanted to do it.

Ingredients:-

Fish-Tilapia filet or White/Black Pomperft-2lbs

Tomato Puree-1/2 of the small tin

Tomato ketchup-2 cups

Lemon juice-little

Jeera Powder-according to taste

Coriander powder-according to taste

Red color-little

Red Chili powder-according to taste

Turmeric powder-1 tspn

Ginger-garlic paste-1 tspn

Maida/all purpose flour-2 cups

Spring onion,Cilantro-1 bunch

Method:-

1) Wash the fish and drain all the water.

2)To that add lemon juice,red color,ginger garlic paste,red chili powder and SALT. Marinate it for few hrs(2hrs)

3) In a plate mix maida/all purpose flour & SALT. Dust the fish with maida & SALT and shallow fry the fish.

4) In a empty pan arrange the fish.

5) In a separate bowl add tomato puree,tomato ketchup,lemon juice,jeera powder,coriander powder,red chili powder,turmeric powder and ginger-garlic paste and let it stand for 30mins,now drain this by adding little water.

6)Now heat the pan in which the fish is arranged when it's hot add the drained liquid.

7)Garnish with spring onions and cilantro.

NOTE:- We can use the same method to do with chicken and shrimp

Kayal Kanji

Kayalpattinam is famous for many things one among them is their traditional food. Kanji is made during the month of Ramadan,as Ramadan is fast approaching i tried my hands on this dish.

Ingredients:-

Basmati rice-2 cups

Moong Dal-1 cup

Cabbage-1/2

Tomato-2big

Carrot-1 big

oats-1 handful

Chicken boneless-1/2 lbs or Beef stew-1/2 lbs

Onion-1/2

Yogurt-1 cup

SALT-to taste

Red chili powder-as per taste

Turmeric powder-1/2 tsp

Coconut milk-1/2 can

Mint-few

For Tampering:-

Oil

Cinnamon,Cardamon(elachi) & Clove-few

Curry leaves-few

Ginger-garlic paste-1tspn

Onion-1/2

Cilantro for garnish

Method:-

1) In a pressure cooker put oil when the oil is hot add curry leaves,onions and saute until the onions becomes little brownish color,then add Ginger garlic paste saute until the smell goes off.

2) Now add the veggies and cook for few minutes.

3) Add the chicken,red chili powder,yogurt,coconut milk & SALT.Pressure cook for 3 whistles.When the pressure is gone keep this separately.

4) In the same pressure cooker,cook basmati rice & moong dal with some water. Pressure cook for 4 whistles.

5) Now blend the cooked moong dal and basmati rice,constantly adding water.

6) Remove the chicken piece & blend the veggies separately and add it to the blended ingredients.

7) Smash the chicken pieces with hand and add to the blended ingredients.

8)Keep it in slow fire when the Kanji is boiling add cilantro and mint.

9) Now tamper with cinnamon,cardamon,clove,curry leaves & onion.

10) Add the tampering into hot Kanji.

Minestrone Soup

Ingredients:-

Carrots - 1/2 sliced

Onions - 1 finely chopped

Celery - 1 cup finely chopped

Diced Tomato - 1 can medium size (i used 4-5 Roma tomatoes)

Peas - 1/4 cup

Shell pasta /Elbow pasta - 1/2 cup (uncooked)

Garlic pods - 7 finely chopped

Vegetable/Chicken stock / Water - 5 cups

Garbanzo beans - 1 cup

Oregano - 4 tsp (fresh or dried)

Basil - 2 tbsp (fresh or dried)

Pepper - 2-3 tsp

salt to taste

Olive oil

Italian parsley for garnish

Chicken breast-cut into small cubes

Method:-

In a big pan add some oil and heat it well. When hot enough add the garlic and saute for few minutes. Now add the onions and saute well till the onions are transparent.

Now add the stock / water and bring to a boil. Add all the chopped vegetables and mix well. Add the spices(Oregano), salt ( be careful while adding salt if ur using vegetable stock, as the stock may contain some salt in it as preservatives) and let it boil for like 10 minutes, until the veggies cook. Now add the garbanzo beans and chicken pieces and cook covered on medium flame for 25 minutes.

Now after 25 minutes stir the soup well. If you think the soup looks too thick or too chunky add some water to it. Let it boil a bit and then add in the pasta. Stir well and cook it covered for another 12 mins. By now u can smell the minestrone soup. Once the pasta is cooked your soup is ready for serving...:)

If your are Vegetarian don't add chicken stock & chicken breast

Chicken & Veggie Soup

Ingredients:-

Cornish game hen-cut into 8-10 pieces

Peas,carrots,lima beans-1/2 cup

baby corn-1 cup

Pepper powder-1tbspn

SALT-to taste

Cilantro/coriander leaves-to garnish

Red chili powder-1tspn

Ghee-for frying(1tspn)

Water-3cups

Method:-

In a vessel add the chicken,SALT,water,pepper powder & red chili powder. Keep flame to medium-low,cook until the chicken is soft & tender. In a separate pan add little ghee to that add the veggies & nicely shallow fry them..Now add the veggies to the boiling chicken & bring the flame to low. Cook for abt 25mins on simmer..Garnish with cilantro...Yumm it's ready..

Beef Shish Kabob

Ingredients:-

Beef chunks-2lbs
Shaan Shish Kabob packet-1/2packet(Optional)
Whole red chili-few

Oregano leaves-1/2tspn

Pepper powder-2tbspn

Red Chili powder-3tbspn
SALT-to taste
Egg(whole)-2

Oil

Method:-

1)Nicely was the beef & drain the water for about 3hrs.

2)In a food processor add the beef chunks,whole red chili & nicely grind it.

3)Then in a bowl add the grinded meat with SALT,pepper powder,red chili powder,Oregano leaves,egg & oil.

4)Mix them well.

5)Wash the bamboo sticks.Take water in a bowl.Dip your hand in that water & take the minced meat & put it in bamboo sticks..

6)Grill it until done..

Yum!! it's ready..

Note:Can be done with Boneless chicken also...

Chicken Soup from leftover chicken

This is a simple soup form left over chicken curry.

Ingredients:

Knor soup packet(here i used Asparagus and chicken noodle)-1 packet
Maggi Chicken stock-1 cube
Peas-1 cup
Cilantro/Coriander -to garnish
SALT-to taste
Oil- to saute
Left over chicken curry
Water-4cups

Method:

1)In a pan add 2cups of water and chicken stock.Let the chicken stock evaporate.
2)In a bowl mix the contents of the soup packets with the remaining water(2 cups).No lumps must be formed.
3)In a pan,sputter the peas and add it to the boiling water.
4)To this add the remaining 2 cups of water. Bring it to boil..
5)When the soup is boiling,separate the left over chicken and gravy.Add the gravy to the boiling soup and mash the chicken and add it to the soup.
6)If the soup is really thick,then add little water.
7)Add little SALT.Garnish with Cilantro.

Soup is ready and can make a great dinner...

Chicken Charga

Charga is normally done in clay oven,that's the traditional style of making charga.Here it's made in Oven...

Ingredients:

Whole chicken-1
Red chili powder-4tbspn
Ginger-garlic paste-3tspn
Vinegar-3tspn
Lemon squeezed-little
Yogurt-3tbspn
Oil-little

Method:

1)Wash the skin and remove the extra fat from the chicken.Drain the water.
2)In a bowl mix the above ingredients(Red chili powder,ginger-garlic paste,vinegar,lemon and yogurt).
3)Then to that add the chicken and oil,mix well.Marinate it for 6hrs atleast.
4)Pre heat the oven for 10 mins...
5)Bake it in oven in 320 degree for 45mins.In between checking the chicken.

Tips:

1)Can use Shaan masala packets also.I used Tandoori chicken BBQ masala.(Then with the above ingredients add this packet also).
2)Can broil the chicken also.

Chicken Bhajji

Bhaji is very common dish in India and sold on beaches and roadside.Today from my kitchen I made Chicken Bhajji..

Ingredients:

Chicken boneless-1lbs(cut into cubes)
Ginger-Garlic paste-1tspn
Red Chili powder-2tbspn or according to taste
Gram flour-6tbspn
Baking Soda-1tspn
Red color-little
SALT-to taste
Oil-to fry

Method:

1)Nicely wash the boneless chicken and drain the water.
2)To that add ginger-garlic paste,red chili powder and SALT.Marinate for 20mins
3)Then add oil in a pan and shallow fry the chicken,until it becomes soft.
4)In a bowl,mix 6 tbspn of Gram Flour with water until u get a thick consistency.Then add baking soda and red color...
5)Dip the chicken into the batter and then fry it in a kadai...

Serve hot.It's good for any occasion...

Murgh Malai Kabob

Murgh Malai Kabob is one of my favorite dish back home in India.This dish has lots of cheese in it.Here is the recipe for that.

Ingredients:

Boneless chicken(cut into cubes)-2lbs
White pepper powder-4tsp(or)according to taste
Black pepper powder-4tsp(or)according to taste
Ginger-garlic paste-2tsp
Meat tenderizer-little
SALT-according to taste,
Green Chilies-3-4 cut into thin pieces
Mozzarella cheese or any shredded cheese-2cups
Yogurt-2cups(blend the yogurt and keep)
Oil-4tbspn

Method:

1st Marination:

1)Nicely wash the chicken and drain all the water.There must be no moist in the chicken.
2)Marinate the chicken with Meat tenderizer,Ginger garlic paste,white and black pepper powder,SALT for 1/2 hr.

2nd Marination:

1)In a blender nicely grind the Green Chilies.
2)In a separate bowl nicely mash the Mozzarella cheese.
3)Then to that add the blended yogurt.
4)Mix these ingredients with the 1st marination.
5)Then add the oil.Even Extra Virgin Olive Oil can be added.Then add SALT.Then keep it aside for 1hr.
6)Put the chicken pieces into the skewers.Set the oven to 400 degree and bake it for 30mins...

Yummy Murgh Malai Kabob is ready...

Ragada Pattice

Ragada Pattice is common evening snacks in Mumbai,India.I got this recipe from a friend who is from Mumbai...

Ingredients :

For Ragada :
Yellow chick peas - 1 1/2 cups.. soaked overnight and pressure cooked for 4 whistles

Onions - 1 medium diced

Tomato - 1/2 diced

Garlic paste - 1 tbspoon

Garam masala powder - 4 tspoon

Red chili powder - 2 tspoon

Salt - as per ur taste

Water - as per ur requirement

Pattice :

Potatoes - 5-6 medium boiled and peeled, smashed

Chat masala - 2 tspoon

Peas - 1/4 cup depending on ur potatoe(optional,I didn't add)

Salt - as per ur taste

Rice flour - 2 tbspoon

Bread crumbs - half a plate (this is for coating the pattice before shallow frying it )

Garnishing :

Onions - 1 diced

coriander leaves - 1 small bunch diced

Green chutney - any brand from Indian grocery store..mix of coriander & mint leaves chutney is best..

Tamarind date chutney - any brand fromIndian grocery store

Thin sev - 3 tbspoon

Method -

For Ragada :

1) Boil yellow chick peas in cooker for 4 whistles.

2)In a vessel, put oil, add diced onions,stir for couple of secs.. now add garlic paste. Stir nicely.

3)When onions turn transparent.. add diced tomatoes. Stir nicely.

4)When oil starts separately from onion, tomatoes and when they both r done.. add garam masala, Red chilli powder, salt and stir nicely.

5)Now add boiled chick peas and water and give it a nice stir.

6)Let them cook for sometime and thats it.. Ragada is ready.

For Pattice :

1) Boil potatoes, peel and smash them nicely

2)To this potatoes add peas, rice flour, chat masala, salt and mix nicely.

3)Take a small round and pat with both ur hands.

4) Coat both the sides with bread crumbs

5)take a griddle/tawa.. put some oil.. and put this pattice..

6)let them cook.. keep turning..

7)once u get a brown color on both the sides.. remove them from the griddle.

Take some pattice in a plate.. Pour some ragada over them, put green chutney, tamarind chutney, sev, onions, coriander leaves.And now Ragada Pattice is ready to eat.. enjoy