CHICKEN WHITE KORMA-SUCCULENT PIECES OF CHICKEN IN A SUBTLE WHITE SAUCE!

WHITE GRAVY- A different version of "KORMA",In this we avoid using chillies of any kind and if one wishes a little spice then green chillies and red chillies should be avoided and use White pepper powder to give the spice and keep the color white,Its a very creamy and subtle gravy yet very very exotic in its taste.A great blend of mughlai and nawabi cuisine.
Heres the recipe:
Cooking time: 35mins.
Preparation time:15mins
Serves:-5 persons.

Ingredients:

• Chicken-500gms(medium sized pieces)
• Cashewnuts/Kaju- 15no
• Almonds/badam- 15no
• Curd-200gms.
• White pepper powder/Safed kali mirch- 1tsp
• Ginger paste/Adrak-1tsp
• Garlic paste/Lehsun-1tsp
• Rose water-1tsp
• Thin cream-3tbsp
• Salt to taste
• Oil/Ghee-2tbsp.

Cooking method:

• Wash the chicken pieces thoroughly and squeeze out all the excess water.
• Soak almonds and cashewnuts in a cup of hot water for about 20 mins.When cool peel the almonds,throw the peel and grind both in the same water to a very smooth paste.
• Beat curd till smooth and lump free.
• In a deep pan heat oil and add ginger and garlic paste saute for a minute and then add the chicken pieces,Cook for about 5 mins on a high flame,stirring continously to avoid burning.Now add the curd and the kaju and badam paste,pepper powder and salt with 1/2 cup of water,Cover and cook on a slow flame for about 20 mins.Check in between,this gravy has a tendency to stick to the bottom,Add lil water if needed.
• The gravy at this stage will be thick and the chicken cooked,Add rose water and the cream and cook covered for another 2 mins.
• Ready to serve.

CHICKEN TIKKA- GRILLED CHICKEN PIECES IN FLAVOURFUL SPICES!!!

Chicken tikka- Chicken is the most grill freindly foods,marinate them in spices put them on skewers then on to the grill or straight on the grill and you are ready with a superlicious yummy food..A very famous fast food and yet there is less usage of fat,you can practically avoid using fat,the food will cook in its own fats.Grilling food is a very summer time activity where fun and food comes together.

Heres the recipe:
Cooking time:20mins
Preparation time:15mins
Serves-4-5 persons

Ingredients:

• Boneless chicken-1kg( I used breast meat)
• Yogurt/dahi-3tbsp
• Ginger paste/adrak paste-1tsp
• Garlic paste/Lehsan paste-2tsp
• Red chilli powder-1tsp
• Whie pepper powder- 1tsp
• Cardamom powder- 1tsp
• Dried fenugreek leaves/kasuri methi powder- 1tsp
• Lime juice/Nimbu ka ras-2tsp
• Soya sauce-1tsp
• Salt to taste
• Oil-2tsp

Cooking instructions:

• Wash the chicken pieces thoroughly and squeeze out all the excess water,.

Note: the more the moisture in the meat the more the tikkas will become dry in the end.

• Mix all the ingredients in a bowl and rub it all over the chicken pieces,Keep it in the refrigerator for atleast 1 hr or up to maximum 4hrs.

• Put the chicken pieces on the skewere and grill them 10 mins on each side,drizzle oil if u want while grilling.

• Serve hot.

You may also like:

TANDOORI CHICKEN

CHICKEN SHAMI KABAB

CHICKEN SEEKH KABAB

POTATO AND CHICKEN PATTIES/CROQUETTES!!!

Croquettes-This is a great finger food with the main ingredient being potatoes combined with any meat or vegetables shaped in to patty and  normally deep fried but you can even bake it or shallow fry it.They are usually oblong in shape but one can give it any shape they want.
Heres the recipe:
Cooking time:30mins
Preparation time:30mins
Serves-6 persons

Ingredients:

• Chicken mince-500gms
• Potatoes/aloo- 3 (big ones)
• Corriander leaves/dhanya/kotmir-1/2 cup chopped
• Black pepper powder-1tsp
• Red chilli  powder/lal mirch powder-1/2tsp
• Ginger paste/adrak paste-1 tsp
• Garlic paste/lehsun paste- 1tsp
• Turmeric powder/haldi-1/2 tsp
• Eggs - 2 ( If  one doesnt want to use eggs then add 2tbp of cornflour to the potato mixture)(I dint use eggs)
• Salt to taste
• Oil for shallow frying.

Cooking method:

• Pressure cook or boil  the potatoes till soft ,when cool mash them finely,Add corriander leaves,black pepper powder and salt(Add cornflour also if one doesnt want to use eggs).keep aside

Note:after the potatoes are cooked remove immediately from water else they will become sticky and you cant shape them.

• In a pan put 1 tsp oil Add chicken mince,ginger paste,garlic paste,red chilly powder,turmeric powder and salt and cook till the mixture is cooked thoroughly and dry.cool.
• Beat the eggs with a pinch of salt.keep aside.
• To make the patties take a small round of the potato mixture,flatten and fill with 1tbsp of the chicken mince and  cover them nicely and flatten them.
• In a pan warm the oil,dip each patty in  eggs mixture and shallow fry them till golden brown on both sides.
• Serve hot and enjoy.

"PAN-FRIED" CHICKEN SATAY WITH PEANUT SAUCE-A FIERY COMBINATION!!!

SATAY- is a meat dish which is marinated in spices,skewered and then grilled.The meat used can be chicken,beef,lamb or any of one's liking,The meat is usually cut in thin strips but one can use even pieces of meat,Its a very popular Thai and Indonesian dish,which is served with a spicy,tangy peanut sauce.
Heres the recipe:
Cooking time:30mins
Preparation time:15mins
Serves:4persons

Ingredients:
For Chicken satay:

• Chicken boneless-500gms(I used breast part and cut it in to long strips)
• Soya sauce-2tsp
• Fish sauce-2tsp
• Black pepper powder-1tsp
• Ginger and Garlic paste-1tsp
• Salt to taste( Fish sauce n soy sauce have high sodium content so do check first and then put salt)
• Olive oil-1tsp(for marinade)
• Oil-2tbsp

For Peanut sauce:

• Peanuts-1cup(coarse powder)
• Onion-1no (small-chopped)
• Garlic-2cloves(minced)
• Tamarind pulp-1/4cup
• Red chilli powder-3/4 tsp
• Brown sugar-1tbsp
• Soy sauce-2tsp
• Salt to taste
• Peanut oil-2tbsp

Cooking method:
For Satay chicken:

• Clean the chicken and cut the meat in to long strips
• Marinate with all the spices and keep it aside for 15mins atleast.
• Skewer them on wooden skewers.

• In a pan heat oil.the pan should be very hot ,put the skewered meat and cook them till nice golden brown on all sides and cooked.You have to keep turning them else they might burn.

• Serve hot with peanut sauce.

For the sauce:

• Heat oil in a pan and onions and garlic and saute them for a minute.
• Add Peanuts with all the other ingredients and cook for about 3minutes,stirring on a medium flame.
• Add 1 cup water and let it simmer for about 5-6minutes till its a thick sauce.
• Serve with Chicken satay.

CHICKEN PULAO- PILAF OF CHICKEN COOKED IN MIXED SPICES!!!

Pilaf -  a dish of persian origin is a one pot meal,where the rice is cooked with vegetables or meat or the combinatin of both along with various other spices.when no idea strikes in deciding the menu a one pot meal comes in very handy and yet very tasty,rich and exquisite.
Heres the recipe:
Cooking time:30-35mins
Preparation time:15mins
Serves: 5 persons

Ingredients:

• Chicken- 1kg(cut in to medium sized pices)
• Rice- 750gms
• Yogurt- 100gms
• Onions- 1no(thinly sliced)
• Ginger paste-1tsp
• Garlic paste- 1tsp
• Green chillies-8no (chopped)
• Whole garam masala- Cinnamon(Dalchini) stick- 2" inch piece,Green cardamom(Hari elaichi)-5 no,Peppercorns(sabut kali mirch)-5no,Bay leaf(tez patta)-2no,shahjeera(caraway seeds)- 1tsp
• Corriander leaves(kotmir or dhanya)-2tbsp(chopped)
• Mint leaves(pudina)-2tbsp(chopped)
• Salt to taste
• Oil-100gms. 

Cooking method:

• Wash the chicken pieces thoroughly and keep it in a sieve to drain out all the excess water.
• Wash and soak the rice for atleast 30 mins.
• Beat yogurt till smooth.keep aside.
• In a deep vessel heat oil and then add sliced onions,Saute them till golden brown and now add the ginger and garlic paste,saute it for another minute.Add chopped green chillies and whole garam masala,beaten curd,salt along with the chicken pieces,add 1/4th cup water,cover and cook for 10mins.Check in between to see the mixture not  sticking to the bottom.
• For every  1 cup of rice add 1 cup of water.let it boil.
• Now add washed rice,corriander leaves and mint leaves.Mix thoroughly.Cover and cook on medium flame for 7-8mins or till the water is absorbed by the rice and just little is left.

Note:If the rice is still little raw at this point add 1/2 cup of water

• And now on a very sim flame let it cook for another 5 mins.Turn it over and cook for another 5 mins.
• Ready to serve.
• Serve hot with Curd raita.

CHICKEN TANGDI KABAB- CHICKEN DRUMSTICKS BAKED IN AROMATIC FLAVOURS!!!

 Grilled dishes or baked ones are very healthy,as very less oil is use in its preparation and they are super yummylicious in taste.Thay are very popular fast food dishes,one can consume  it as a starter,side dish or a main dish.

  This dish uses chicken legs which are marinated and then baked.
Heres the recipe:
Cooking time:30mins
Preparation time: 20mins
Serves-5

Ingredients:

• Chicken legs- 1kg
• Ginger and garlic paste- 2tsp
• Lime juice-2tsp
• Curd-100gms
• Red chilli powder-1 tsp
• Turmeric powder-1/2 tsp
• Garam masala powder- 1tsp
• Salt to taste
• Oil- 2tbsp

Cooking method:

•  Wash the legs and squeeze out all the excess water.With a paring knife,cut the tendons at the narrow end of each drumstick,to loosen the meat and while holding the base, push the meat down gently to expose the bone and form a lollipop.Apply salt,ginger and garlic paste and lime juice and leave it for 10 mins.

• Now mix all the rest of the ingredients curd,red chilli powder,garam masala,turmeric powder and oil.Apply this marinade on to the chicken lollipops and leave it for 2-3hrs.

• Preheat the oven to 350 C .Put the chicken legs on a baking tray and bake it for 15 mins,then turn it over and again bake it for another 15 mins.
• Serve hot. 

BROAST CHICKEN- STEAMED FRIED CHICKEN.

Broasting is a form of pressure-frying chicken and other foods using a 'Pressure fryer'.Broaster and Broasted are registered trademarks of the Broaster Co. in Beloit, Wisconsin, that has been broasting chickens since 1954.Pressure frying is mostly done in industrial kitchens. Ordinary pressure cookers are not suitable for pressure frying so never attempt to pressure fry using an ordinary pressure cooker as its very dangerous.
This method of cooking gives food a great taste and flavour as it seals in the juices and keeps the meat moist and less greasy.
                Heres the recipe of Broast chicken.
Cooking time:30-40mins
Preparation time:15mins.
Serves:4.

Ingredients:

• Chicken- 1kg(cut in ti pieces)
• White vinegar- 1/2 cup
• Red chilli powder-1/4 tsp
• Curd- 3tbsp
• Oil-1 tbsp
• Ginger and Garlic paste-1 tsp
• Salt to taste
• Turmeric powder- 1/2 tsp
• Black pepper powder-1/4tsp
• Whole red chilli(coarse powder)- 1/2 tsp
• Oil for frying.

Batter:

• Refined flour- 1cup
• eggs- 2 nos
• Baking soda- a pinch
• Salt- a pinch 

Cooking Instructions:

•  Wash the chicken pieces and squeeze out all the excess water.
•  Add all the ingredients and keep it aside for atleast 2hrs.
•  Take a vessel put the marinated chicken pieces with 1/4 cup water,Cover and let the chicken cook in its  own steam for around 20 mins till the water in the vessel is fully absorbed.Initially put it on high flame for 2-3mins then simmer the flame.
•  Mix the ingredients of batter with water to form a fine lump free paste of medium consistency.
•  Heat oil for frying.
•  Dip the steamed chicken pieces in the batter and fry till golden brown.
•  Serve hot.

NARGISI KABAB-MINCED MEAT PATTIES WITH EGG FILLING!!!

Nargisi kabab-made with minced meat of lamb,beef or chicken with various spices and herbs and lentils and then filled with whole eggs.It is basically prepared with SHAMI-KABAB mixture or normal KOFTA mixture and then covered on whole eggs and fried.
It is served as an appetizer or as a side dish in your main course meal.
Heres the recipe:

Cooking time:40-50mins
Preparation time:15mins
Yields: 6

Ingredients:

• SHAMI-KABAB MIXTURE OR KOFTA MIXTURE (Click on the link for the recipe).
• Eggs-8
• Oil for shallow frying

Cooking method:

• Make the kabab mixture(this recipe is made with shami-kabab mixture).
• Hard-boil six eggs.
• Cool and remove the egg shell.
• Now cover each  whole egg with the kabab mixture neatly.keep aside.

• Heat oil in a pan.
• Beat the remaining two eggs well.
• Dip the kababs in egg and then shallow fry on medium heat till golden brown evenly.
• Cut the kababs in half.
• Serve hot.

This goes to Mona's event.

Haleem-Blend of Meat slow cooked with wheat,lentils and spices!!!

This traditional dish is a blend of wheat, meat,lentils and spices and is slow cooked for atleast 7-8hours which results in a paste and sticky like consistency,It is especially prepared in the Muslim countries during Ramadan and Muharram months and relished by all.It is high on calories and therefore, is a nice way to break the month-long fast of Ramadan. Hyderabad is famous for its haleem,Be it parties,marriages and any get together,haleem is on the menu,haleem of  Pistahouse is very famous,with a dash of pure ghee n squeezed lemon it tastes divine.Its a complete meal but served as an appetizer. Many people have this with tandoor naan and boiled eggs.But with or without it,this dish is great in itself.So try it out ,I bet u all will love it!!Here is my version:



 Cooking time- approx 1 hr
 Preparation time-20 mins
 Serves- 4 to 5 persons




Ingredients:

• Boneless pieces of chicken/lamb/beef-500gms
• pounded wheat-250gms
• Ginger-Garlic paste-4tsp
• White lentils/urad daal-100gms
• Split bengal gram/chana dal-50gms
• Red Chilli powder-1 tsp
• Turmeric powder-1/2 tsp
• Yoghurt-200gms
• fried onions-1 cup
• Garam Masala powder- 1 tsp
• Black Pepper powder-1 tsp
• Whole garam masala- 1" cinnamon stick,2 cloves,1/4 tsp shahjeera,2-3 cardamom
• Ghee-1/2 cup
• fresh coriander-1/2 cup
• fresh mint-1/4 cup
• green chillies-5-6
• lemon juice-1tsp
• Cooking oil-1/2 cup
• medium-sized onion chopped-1
• Salt to taste

Cooking Directions:

• Clean the lamb/chicken/beef,trimming all the excess fat.Mix the lamb/chicken with chopped onion, 1tsp of Ginger-Garlic paste,salt,Red chilli powder,1/2 tsp Garam masala powder and 1/4 tsp tumeric n pressure cook it for atleast 25-30 mins,5 mins on high flame and rest on a slow flame.Cool and shred the meat.keep it aside.
•  Boil the cracked wheat along with lentils,1tsp ginger-garlic paste,1/4 tsp turmeric powder,3-4 green chillies,1/2 tsp black pepper powder.when this mixture is cool mash it lightly with a hand blender for a few seconds. 
•  Heat oil in another container add the whole spices,2 tsp ginger n garlic paste,the cooked and shredded lamb/chicken,remaining green chillies, fresh coriander n mint leaves and saute for few minutes.Add yoghurt and remaining garam masala powder and black pepper powder saute for another 10 min till oil starts to float on top.remove half of this oil n keep it aside.Add water and bring it to a boil.Add ghee and the cooked Wheat and mix well.Add salt to taste.let this simmer for 30 mins.keep stirring in between else it sticks to the bottom.
•     Serve hot Garnished with fried onions, cashew nuts.And on top put little oil(the floating oil which was taken out)

This goes to Mona's event.

DUM KA MURAGH-SLOW COOKED CHICKEN IN A RICH ALMONDS,PISTACHIOS AND CASHEWNUTS GRAVY-VIOLA!!!

DUM-This is a method of cooking in which the food is slow cooked in a clay pot sealed with a dough  to not let out the steam and the food is cooked in its own steam and moisture let out by the vegetables,meat,fat content of the food.First the food is heated to a high temperature and then simmered for hours.This method of cooking was widely used in the kitchens of the mughals and popular in the norther part of India.
This method of cooking gives the dish amazing flavour and aroma apart from great taste and preserving the nutritional element also at the same time.The very famous 'Dum biryani','Dum aloo','Dum ke kabab','Dum ka muragh(chicken)', are all examples of this tyle of cooking and all a major part of the festivities of the city of Hyderabad,India.
Heres the recipe:

Cooking time:40-45mins
Preparation time:20mins
Serves:4-5persons


Ingredients:

• Chicken pieces-1kg
• Yogurt/Dahi-1cup
• Almonds/Badam- 10no
• Pistachios/Pista-15no
• Cashewnuts/Kaju- 10no
• Black pepper powder-1tsp
• Green chillies-5
• Red chilli powder/lal mirch powder- 1tsp
• Ginger and garlic paste-2tsp
• Onions/Piyaz- 1no(medium size)
• Tomato ketchup- 2tbsp
• Red hot sauce-2tbsp
• White vinegar-4tbsp
• Garam masala powder- 1tsp
• Strawberry red food color-1/4tsp
• Cooking Oil-1/2 cup
• Corriander leaves/Dhanya(chopped)-1/2cup
• 2 cups of flour formed in to a stiff dough for sealing the pan or you can put a heavy object on the lid.
• Salt to taste

Cooking method:

• Clean the chicken trimming all the excess fat,wash thoroughly.Put it in a sieve draining all the excess water.
• Dry grind almonds,pistachios and cashewnuts to a fine powder.keep aside.
• Wet grind onion and green chillies to a fine paste.keep aside.
• Take a bowl whisk yogurt and then add red chilli powder,black pepper powder,ginger and garlic paste,garam masala powder,tomato ketchup,red hot sauce and white vinegar and the dry ground almonds,pistachios,cashewnuts powder..Mix well.keep aside.
• Heat oil in a heavy bottomed pan add onion and green chilli paste and saute for 5mins till the raw smell of onion goes.
• Now add the yogurt mixture and the chicken pieces,mix well.Add food color dissolved in 1/4cup water.mix well.Let the mixture come to a boil and cook for another 5 mins on a high flame.The chicken will lose its water,so do not add more water.
• Now cover it with a lid and seal it with the dough or keep a heavy object on the lid and simmer it on the lowest flame for about 30-40mins.

Note:if the flame is high the food will burn and stick to the bottom.

• By this time the water will be absorbed and the gravy will nicley coat the chicken.
• Serve hot.

CHICKEN SHAMI KABAB-FLAVOURED MINCED MEAT PATTIES!!!

SHAMI KABAB-are patties made of minced meat of lamb,beef or chicken with various spices and herbs and split chick peas.Its origin points to many like the Lucknowi-Awadhi cuisine,Persia,Pakistan,Mughlai,etc but it literally means 'Syrian kabab' in Arabic.
Its texture is soft and they just melt in your mouth,can be consumed as a snack with mint dip or as a side dish to your meal.It forms a important part of Muslim festivities.
This Shami kabab mixture can be used to make various other kababs like Nargisi-kabab,Shikampuri-kabab,Kofta curry,etc
Heres the recipe with chicken:

Cooking time:40-50mins
Preparation time:15mins
Yields-15-20 kababs

Ingredients:

• Minced chicken-500gms
• Split chickpeas/Chana dal-100gms
• Split black gram/Urad dal-50gms
• Red chilli powder-2tsp
• Ginger and garlic paste- 2tsp
• Turmeric/Haldi-1/2tsp
• Garam masala powder-1tsp
• Green chillies (chopped)-5no
• Corriander leaves/Kotmir/Dhanya(chopped)-1/4cup
• Mint leaves/Pudina(choppped)-1/4cup
• Onions(chopped)-2 no(medium sized)
• Salt to taste
• Cooking oil-1tbsp
• Eggs- 2no
• Oil for shallow frying.

Cooking method:

• Wash the lentils(chana dal and urad dal) and soak atleast for half an hour.
• Wash the chicken mince and squeeze out all the excess water.It should be very dry esle after cooking it will be difficult to bind them.
• In a pressure cooker(I used pressure cooker) or a deep pan put the minced meat,soaked lentils(drain the water from them),Ginger and garlic paste,turmeric powder,oil(1tbsp) and salt.Put 1/4cup water.
• If using deep pan Cover and cook till the lentils are soft and meat is cooked,it will take around 20-25mins(add little water if required to avoid burning).If pressure cooker is used cook on high flame for 3 whistles and then simmer it for about 20mins.
• Once the mixture is cooked.Cool it and  dry grind to a smooth paste,adding no extra water else the mixture will become watery.
• Now add the rest of the ingredients and mix well.
• Shape in to desired shapes and sizes.

• Beat the eggs.
• Heat a pan put oil for shallow frying.
• Dip the patties in eggs and then fry on both sides till Golden-brown on both sides.
• Serve hot with Mint-dip.

CHICKEN BROCOLLI-WITH THE GOODNESS OF ROASTED SESAME OIL!!!

This is a chinese  recipe with the use of  roasted sesame oil,easy to prepare,light and most important good taste.
Brocolli adds to its taste and garlic always makes any dish healthy and flavourful.Heres the recipe:

Cooking time: 20mins
Preparation time: 10mins
Serves: 4

Ingredients:

• Chicken pieces-500gms
• Black pepper powder- 1tsp
• Green chilli sauce- 1tsp
• Garlic(chopped)- 2tsp
• Soy sauce- 2tsp
• Brocolli florets-150gms
• Worcestershire sauce-1tsp
• Salt to taste
• Cooking oil-2tbsp (preferred roasted sesame oil)

Cooking method:

• Clean the chicken trimming all the excess fat and wash.
• In a deep pan put oil warm it,add garlic and saute it for a minute and now add the chicken pieces and cook for about 10mins stirring.
• Add black pepper powder,green chilli sauce.Mix well.
• Add the brocolli,soysauce,worcestershire sauce and salt to taste.
• Cook covered for 5 min,dont overcook the brocolli and remember soysauce and worcestershire sauce have a good amount of salt so check before adding salt.
• Serve hot with Naans or Fried rice.

CHICKEN IN CHILLI GARLIC SAUCE-YUMMYLICIOUS!!!

This is a chinese gravy served with rice or noodles,very easy to prepare and I have made it  with Zero-oil,super healthy,lots of garlic gives it  a very distinct taste.And the most important part is its my Hubby dear's favourite,give him anything in Chilli-garlic sauce and his day is made.
So this ones for you my "Dearest Hubby"
Here's the recipe:
Cooking time:20mins
Preparation time:10mins.
Serves-5

Ingredients:

• Chicken boneless-500gms
• Garlic(chopped)- 15cloves
• Tomato ketchup -1cup
• Red chilli powder- 2tsp
• Black pepper powder- 1tsp
• Soy sauce- 1tbsp
• White vinegar- 3tsp
• Cornflour- 2tbsp
• Salt to taste
• Corriander(chopped)- 1tbsp  (optional-this will make it Indo-chinese)
• Onions(cut in squares)- 1no

Cooking method:

• In a bowl mix all the ingredients with 2 cups of water except chicken,cornflour and onions.keep aside.
• Cut the chicken pieces in juliennes or small pices,clean thoroughly.
• In a pan put the prepared sauce and let it boil for 5mins.
• Add chicken pieces and cook for another 10 mins strirring in between,Add water if needed.
• When the chicken gets cooked dissolve cornflour in 1cup of water and add.
• Add onions and corriander, keep stirring the mixture will start thickening,Add water to get your desired consistency.
• Serve hot with Chinese fried rice or Noodles.

CHINESE FRIED RICE-WITH SUCCULENT CHICKEN IN FLAVOURFUL SOY SAUCE!!!

CHINESE CUISINE-characterised by the use of garlic,soy sauce,chinese 5-spice powder,sesame oil and monosodium glutamate(Ajinomoto) popularly known as the chinese salt,the recipes are often stir-fried in a wok on high flame.The vegetables or meat used like chicken,lamb,beef or any seafood are often par-boiled(boiling for a brief period till it is half cooked) or fried before,so the final cooking time is reduced and it gets ready quickly.Stir in the vegetables,meat,sauces and spices and the dish is ready.

In brief I will write about the most common ingredients of Chinese-cuisine:

1. Chinese vegetables: Chinese brocolli,Chinese cabbage,Bok-choy,Yu-choy.
2. Chinese dried ingredients: Dried Fungus,Dried chinese mushrooms.
3. Chinese spices: Fennel seeds,8 star anise,Cinnamon,Szechuan peppercorns,garlic,ginger.
4. Chinese cuisines: Shandong cuisine,Cantonese cuisine,Szechwan cuisine,Hunan cuisine,Fujian cuisine,Anhui cuisine,Zhejiang cuisine,Huaiyang cuisine.

Mild in flavours,commonly less spicy and aromatic and yet so amazingly tasty best describes this cuisine.Many parts of the World have adapted this cuisine in their own way to suit their local palates like Indo-Chinese,American-Chinese.Chinese cuisine has become one of the most popular cuisines in the world.
Heres my first step towards this culinary journey of Chinese cuisine.

Ingredients for Chinese 5-spice powder:
(Five-spice powder encompasses all five flavours - sweet, sour, bitter, pungent, and salty)

• Peppercorns/kali mirch- 4tsp
• Star anise/chakra phool- 8no
• Cloves/laung- 1/2tsp
• Cinnamon/dalchini- 1tbsp
• Fennel seeds/saunf- 1tbsp. 

Cooking method:

• Dry roast all the ingredients for about 3 mins on medium flame till you get a nice aroma.
• Cool and grind to a fine powder.
• Mix all the ingredients well and keep it in air-tight container and use sparingly.

Ingredients for fried rice:

• Rice- 2cups
• Chicken boneless-200gms
• Carrot(chopped)-1/2cup
• Eggs(beaten)-2no
• Spring onions (green portion-chopped)- 1/2cup
• Black pepper powder- 1/2tsp
• Garlic(chopped)- 1tsp
• Soy sauce-2tbsp
• Salt to taste
• Oil-3tbsp   (preferred-sesame oil) 

Cooking method:

• Wash and boil the rice in 6 cups of water till cooked completely,drain the excess water in a sieve.Put cold water so that rice grains are not sticky and rice doesnt cook further.Keep aside
• Cut the chicken piece in to thin long pieces like juliennes,removing all the excess fat and clean thoroughly.
• In a pan heat oil add eggs,scramble them,add garlic and saute for another 1 min.
• Add chicken juliennes and carrot and cook for another 5 mins on high flame stirring.Add 1/4cup water and cook covered for 2mins on a slow flame.
• Add boiled rice and spring onions.
• Add pepper powder,salt and soya sauce and stir fry for another 5 mins.
• Serve hot with hot garlic sauce.

CHICKEN SHAHI KORMA-CHICKEN IN THICK YOGURT AND CREAMY GRAVY!!!

KORMA-This curry of mughlai origin, is made up of thick yogurt, nuts paste, spices and herbs.Its a very festive dish, served with Naans and rice.They are varieties of it like the 'Navratan korma', 'Shahi korma' ,
'Vegetable korma', etc and is a very favourite of Mughlai cuisine lovers.
Heres the recipe:

Cooking time :20-25mins
Preparation time: 15mins
Serves: 6

Ingredients:

• Chicken with bones-500gms
• Yogurt-200gms
• Onions (sliced) - 1no (large-size)
• Ginger and garlic paste-2tsp
• Red chilli powder-2tsp
• Green chilies-4-5
• Garam masala powder-1tsp
• Turmeric powder/haldi-1/4tsp
• Corriander leaves (chopped) - 1/4cup
• Mint leaves / Pudina (chopped) - 1/4cup
• Almonds-10no
• Cashewnuts-10no
• Pistachios/Pista-10no
• Salt to taste
• Cooking oil-1/2cup (8tbsp)

Cooking Method:

• Wash and clean the chicken pieces.
• Grind Almonds, Cashewnuts and Pistachios in to very fine powder.
• In a blender put Yogurt, Ginger and garlic paste, Red chilli powder, Garam masala powder and turmeric powder and blend well.
• In a mixing bowl put the chicken pieces, put the blended yogurt mixture and the almonds, pistachios and cashewnuts powder and salt.Mix well.Keep it covered for atleast 1/2hr.
• Meanwhile in a deep pan heat oil and add the sliced onions and fry till nice goden brown.Add the chicken marinade cook for 5-8 mins on medium heat stirring well.
• Add 1 / 2 cup water along with the whole green chillies, corriander leaves, mint leaves.
• Cover and cook for another 15mins on a slow flame,stirring in between to avoid burning and add about 1/4 cup of water if it starts sticking.Adjust the gravy if you want a thinner consistency add water accordingly.
• Serve hot with Naan or Rice.

CHICKEN SEEKH KABABS- DELICIOUSLY YUMMY!!!

Kababs-can be defined as a mix of meat,spices and herbs,which can be skewered or flattened balls of varied shapes and sizes,with their cooking method ranging from shallow-frying,deep-frying and baking.
Serve it as a side dish to your main meal or make it in to a meal with varieties of its kind like "Chicken seekh kabab","Shaami-kabab","Chapli-kabab","Nargisi-kabab","Grilled-kababs",""Galouti-kababs","Kakori-kababsand so on.
Kababs are usually made of meat of various kinds but no disappointment to the vegans,Kababs can be made of mixed vegetables,yam,raw-banana,etc.
This recipe is using chicken mince with herbs,spices and lemon juice to enhance the flavours.Heres the recipe:

Cooking time: 20-25mins
Preparation time:15-20mins
Serves- 2-3persons.

Ingredients:

• Chicken meat-500gms (see instruction below to make chicken mince)
• Garlic(chopped finely)- 3tsp
• Onion(chopped)- 1no(medium-sized)
• Corriander powder- 1tsp
• Lemon juice- 3tbsp
• Corriander leaves(chopped)- 1/4cup
• Mint leaves(chopped)- 1/4cup
• Black pepper powder- 1tsp
• Green chilli(chopped)- 2-3
• Garam masala powder- 1tsp
• Salt to taste
• Oil- 1tbsp
• Oil for shallow frying.

Cooking Method:

• Take the chicken mince in a bowl and mix all the ingredients except the oil for frying.Keep aside for 1-2hrs for the flavours to lock in.

Note:Chicken mince should not have water,squeeze out the water completely else the mixture will become watery and it wont retain any shape.In case your mixture becomes watery you can add maize-flour or chick pea flour about 2tbsp,this helps in binding.

To make chicken mince:Take boneless chicken wash and clean and remove all the excess water and then mince it in your food processor or a normal chopper will also serve the purpose.

• Take the marianted chicken mince and skewer it on wooden skewers.

• Take a pan put little oil for shallow frying and heat the pan well,
• Put the skewers and keep turning till they are golden brown.

• Serve hot

This goes CWS event hosted by Radhika and Priya.

TANDOORI CHICKEN- CHICKEN IN SPICY MARINADE AND GRILLED TO PERFECTION!!!

This grilled Indian dish has Mughlai origins.It has become a major part of Indian fast-food and also forms a part of formal cuisine.A starter,side-dish or a whole-meal give it any name you want.
The word 'Tandoori' comes from the fact that it is baked in a 'Tandoor'- a clay chamber heated it up with live charcoal and used for baking at very high temperatures.The charcoal smoke gives the dish a distinctive flavour.Tandoor is used for cooking and baking Naans,tikkas,tandoori chicken and various breads.
Tandoori chicken-whole chicken marinated in thick yogurt and various spices and then grilled in a Tandoor.Heavenly!!!
Usually one doesnt have a Tandoor at home,one can bake it an oven,this recipe is for all who dont have a Tandoor and an oven,no worries you can still have your Tandoori-Chicken,I have used a pan but the taste is all the same.Try it out and you will never regret it.

Cooking Time: 20-30mins
Preparation time: 15mins
Serves: 2-3persons.

Ingredients:

• Whole Chicken/Chicken large pieces- 1kg
• Yogurt- 5tbsp
• Onions(Thick slices)- 1no(large)  -(optional)
• Red chilli powder- 1tsp
• Lime juice- 3tbsp
• Ginger and Garlic paste-2tsp
• Black pepper powder- 1tsp
• Garam masala powder- 1/2tsp
• Turmeric powder/haldi-1/2tsp
• Corriander powder/dhanya- 1tsp
• Cumin powder/Zeera powder- 1tsp
• Dried Fenugreek leaves/Kasuri methi(crushed)- 1tsp
• Chat masala powder- 1tsp
• Gram flour/Besan-1tsp
• Salt to taste
• Kewra essence/Rose water-1/4tsp
• Strawberry Red food color-1/4tsp
• Oil- 2tbsp

Method:

• Clean and wash the chicken/chicken pieces.
• Make deep diagonal cuts.
• Rub in the lime juice and salt in these cuts.keep aside.
• Take a muslin cloth and put yogurt  tie the cloth and hang it around 1/2 to 1 hr, with this all the excess water comes out and you get nice and thick yogurt.
• To the thick yogurt add all the ingredients except the onions and mix well,this is the marinade.
• Apply the marinade on the chicken nicely and keep the chicken in the fridge for atleast 2-3hrs.

Note:Give atleast 2-3hrs for the meat to marinate.Keeping  the marinade overnight gives a very good taste and meat comes out nice succulent.

• Heat a pan,lightly laze with oil ,the pan should be so hot that the moment we put the chicken it should immediately seal the juices without letting water ooze out of the chicken.

Note:Whenever one is using a pan to make tikkas or any marianted meat the pan should be very hot,so when we put the meat on the pan the juices are sealed else the entire dish is spoiled.

• Mix the onion slices with the chicken pieces.Put the chicken or chicken pieces on the pan,the pan should be hot and on medium flame.keep turning the chicken pieces once in a while to avoid burning.It takes about 20-25mins for the chicken to get cooked and get a even reddish-brown color.
• Serve hot with Naan and mint dip.

This goes to CWS event hosted by Radhika and Priya.