Sunday, 11 September 2016

Sweet & Spice Chicken

Ingredients
  1. Boneless Chicken - 500 grams (Breast piece preferable & skinless)
  2. Capsicum- 2 medium size/150 grams
  3. Spring onions - 2
  4. Spring onions greens - 1/2 cup
    Soya sauce - 2 tsp
  5. Salt - to taste
    Black pepper powder - 1 tsp
    All purpose flour (Maida) - 3/4 cup
  6. Egg - 1 
  7. Vegetable oil -1/2 ltr
  8. Sweet Chillie sauce - 2 tsp (Red)

Preparation
  • Wash chicken pieces properly and try to remove all the fats
  • Cut the chicken in strips (1 inch thick and 3 inch long)
  • Dice the Capsicum into medium cubes
  • Medium Slice the spring onions and greens


Merination
  • Mix Salt, Soya Sauce and Black pepper powder in a bowl.
  • Into this mixture add 1/2 tsp oil
  • Add the chicken strips in this mixture and mix it well. Check if all the chicken strips are coated with the merination
  • Cover it with a lid or Fresh wrap and leave this for at least 2 hours in refrigerator 
Cooking
  1. Start the burner and heat the wok in which we will deep fry our marinated chicken
  2. Add 1/2 ltr of oil into the wok and let it heat
  3. Now get our chicken out of refrigerator, crack an egg into the marinated chicken
  4. Whisk the egg and chicken so that they are properly mixed
  5. Add all purpose flour in the bowl and mix it well with the chicken. Make sure it coats to all the pieces of chicken
  6. When the oil is hot, start frying the chicken pieces and please drop one piece a time in oil to avoid to form lumps
  7. Set the fried chicken on a plate with Paper napkins so that it soaks all the extra oil
  8. Switch off the burner of the wok and add capsicum cubes in the hot oil. Fry the capsicum for 10 secs or until they get a glaze. We want them to be crisp and not soggy
  9. Now heat a sauce pan and add 1 tsp of oil
  10. Add sliced spring onions and its greens into the pan and stir it
  11. Add chicken and capsicum in the pan and stir them with the spring onions
  12. Add sweet and chillie sauce and mix it well. If you do not have sweet chillie sauce, you can use normal Tomato ketchup. Dilute it with some water and add red chilly flakes/chilly powder to make it spicy.
  13. Let them cook for 2 mins and then turn off the heat
  14. It is ready to be served. Garnish it with some spring onions greens
  15. I prefer to serve it with Cabbage and onion Salad and Green chutney Mayonese. It is delicious even without the salad and chutney

Saturday, 3 September 2016

Corn Mushroom (with little cheese)


Cooking Time  - 60 mins
 
Ingredients
Corn - 150 grams
Mushrooms - 10 buttons
Green chillis - 2

Ginger - 1/2 tsp paste
Garlic - 1/2 tsp paste

Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam Masala - 3/4 tsp
Dhaniya & Jeera powder - 1 tsp
Salt - to taste
Black pepper powder - 1 pinch

Onion paste - 1 1/2 cup
Tomato puree - 1 cup
Cashew paste - 1 1/2 tsp  paste/ 7-8 pieces
Cooking Oil - 2 tsp
Cheese - 3/4 cube 
Coriander - 2 tsp chopped 

Preparation
Peel off the Corn and boil it for 10-15 (You can do this even when you start cooking Onions and Tomato. It will save time)

Cut Mushrooms in thick slices
Paste Cashew nuts by adding 2-3 tsp water (it helps to get a proper paste)

Churn Onions and Green Chilli to create a paste (you can avoid chopping the chilli) 

Cooking
  1. Start the burner and heat the Wok (I am using a nonstick wok)
  2. Once the wok is hot, reduce the flame and add oil to the wok
  3. Add ginger and garlic paste to the hot oil and cook them for approx a minute
  4. Then add onions & chilli paste to the already cooking Ginger & Garlic and cook them for couple of minutes or until you see paste releasing oil
  5. While this is cooking you can start boiling the corn (you can skip this step if the corn is already boiled) 
  6. Once the paste release oil, add tomato puree to the mixture and mix  
  7. Next add our Masalas (red chilli, turmeric, Garam Masala, Dhaniya & Jeera, pinch of Black pepper powder) and mix well 
  8. Add Salt to taste (you can add less salt and adjust after tasting if necessary) 
  9. Add half cup of water and leave the gravy on sim for 5-7 minutes 
  10. Strain all the water from boiled corn and keep it aside (only if Step 5. is followed)
  11. After 10 minutes when the gravy is on a boil, add our sliced Mushrooms, boiled Corn and Cashew nuts paste
  12. No need to add water here as Mushroom will release its moisture
  13. Mix everything together and leave it on sim for 15 minutes. Keep stirring at regular intervals
  14. If you see all the moisture evaporated then add little water (as per you need. I usually do not prefer to put water as I like to keep gravy thick)
  15. After 15 minutes once everything is cooked and come together, taste you sabji and add salt if need. Check thickness of the gravy, if you are happy then do not add water else add as per you requirement
  16. Now its time to add cheese and mix it well (This gives a nice creamy and cheesy texture to our sabji)
  17. Leave the sabji on low flame for 5 minutes
  18. Turn off your burner
  19. Garnish it with Coriander and Serve hot