ALOO PALAK

INGREDIENTS


Spinach  -   2 cups chopped 


Onions  -  2 large 


Potatoes  -  2 chopped boiled and peeled 


Tomato   -  1cut into small pieces 


Green chillies  - 2


Ginger  -  1" piece


Lemon juice   - 1 tsp


Plain flour  -  1/2 tsp


Red chilli powder  - 1 tsp


Cinnamon-clove powder  - 1 tsp


Turmeric powder  -  1/4 tsp


Cumin seeds  - 1 tsp


Asafoetida   -  2 pinches


Garam masala   -  1/2 tsp


Butter  -  1/2 tbsp


Ghee  -  4 tbsp


Salt to taste 


INGREDIENTS


Put the washed spinach in a pan, add very little water and a pinch of salt. 


Cover and boil over a high flame for 2 minutes. 


Let it cool down or hold under running water in a colander. 


Put in a blender add green chilli and run for a minute. 


Keep slightly coarse, do not make very smooth. Keep aside. 


Cut the potatoes into big pieces. 


Heat ghee and fry potatoes till light brown. 


Drain the potatoes, keep aside. 


Using the same ghee add the cumin seeds. ginger, onions and fry till very   


tender. 


Add the tomato and fry for two minutes. 


Add all the dry masalas and fry till ghee separates. 


Add spinach and potatoes. 


When it start boiling sprinkle the flour and stir well. 


Cook for 2-3 minutes. Add lemon juice. 


Just before serving heat butter in a saucepan and add the asafoetida. 


Pour over the vegetable and mix gently. Serve hot.

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Hot and soury chicken

INGREDIENTS : 


Onion chopped – 1 


Tomatoes – 1


Ginger – 1 inch 


Garlic – 4 pods 


Peppercorn – 1 Tbsp 


Cumin – 1 Tbsp 


Fennel – 1 Tbsp 


Curry leaves – a sprig 


Tamarind – small lime size. 


Chicken – 100 gms. 


Oil – 1 sp salt 


Method: 


Soak the tamarind and extract the liquid. 


Grind the peppercorn, cumin and fennel . 


Chop the onions finely, and cut the tomatoes 


Finely chop the ginger and garlic. 


Heat oil in a pan and add the ginger garlic and sauté for a minute. 


To this add onions, curry leaves and tomatoes and sauté till the onions are soft. 


Add the chicken and sauté until the chicken is sealed. 


Add some water to this mixture and then add the powdered spices. 


To this add the tamarind extract. Let it come to boil add a litre of chicken stock and season with salt. cook until the chicken is cooked. 


You can garnish with coriander leaves if desired.

Chettinad Chicken Fry

CHETTINAD  CHICKER FRY


INGREDIENTS: 


Chicken – 750 gms 


Grind: 


Garlic – 4 pods 
Ginger – 1 inch 
Fennel – 1 Tbsp 
Cumin seeds – 1 tsp 
Coriander powder – 1tsp 
Chilli powder – 1 Tbsp 
Pepper – 1 Tbsp 
Lemon juice – 1 Tbsp 
Yogurt – 1 Tbsp 
Turmeric powder – ½ tsp 
Salt to taste


For frying : 


Onion - 1 chopped 
Tomato – 1 chopped 
Ginger-Garlic paste – 1½ Tbsp 
Seasoning: Onion – ½ sliced 
Curry leaves – 1 twig 
Red chillies – 3 
Pepper powder – 1 tsp


Method: 
Grind together all the ingredients under ‘Grind’ to a paste. 
Marinate the chicken with this paste adding yogurt and lime for a couple of hours. 
Heat oil in a pan and fry the onions. 
When the onions are soft add the ginger-garlic paste and then the tomatoes. 
Fry until the tomatoes are soft and the oil comes out. 
Add the chicken with very little water and cook until the water is evaporated. 
In another pan heat some oil and fry the red chillies, curry leaves and the sliced onions. 
When almost done add the pepper powder to the onion and mix it well. 
Add it to the cooked chicken and give it a stir.

CHICKEN CUTLET

CHICKEN CUTLET



 INGREDIENTS:  
    
 Minced chicken  -  500 gms
 Onions minced fine  -  2
 Ginger paste  - 1 1/2 tsp
 Garlic paste  -  1/2 tbsp
 Pepper powder  -  1 tsp
 Potatoes boiled  - 2
 Flour   -  3-5 tbsp
 Llemon juice   -   2 tsp
 Salt to taste 
 Oil for frying 


 METHOD


Mix potatoes, chillies, ginger, salt, cornflour. 
Knead to make a pliable dough. 
Divide into ten-twelve parts, shaping each into a cutlet. 
Mix breadcrumbs and in a plate. Roll each cutlet in crumb mixture. 
Place in refrigerator till required or 10 minutes at least. 
Heat oil in a frying pan, gently drop in a few cutlets, when oil is hot. 
Fry on medium flame till golden brown, flip sides. 
Fry other side evenly, drain. Place on kitchen paper for a few minutes to drain excess oil. 
Serve hot tomato ketchup.

chicken recipes

Chicken Manchurian 

 Ingredients For making the chicken marinade: Boneless chicken - 3/4 lb (cut into 1 1/2 inch length thin strips.) All purpose flour or maida - 3 tsp Ginger Garlic Paste - 2 - 3 tsp Ajinomoto - 1/2 tsp Soya Sauce - 1/2 tbsp Chili sauce - 1 tsp (optional) Salt to taste Oil for deep frying For making the sauce: Ginger, finely chopped 1 tsp Garlic, finely chopped 1 tsp Green chillies, finely chopped 2 tsp Spring onions - finely chopped - 5 tbsp Soya sauce - 1/4 tbsp Chili sauce - 1/2 tsp (optional) Tomato sauce/ketchup - 1 tbsp (optional) Pepper powder - 1/2 tsp Sugar - 1 tsp Ajinomoto - a pinch Chicken stock - 1/4 cup (or use Maggi/Knorr Chicken Soup Cubes) Maida/All-purpose flour with water (mix 3 tbsp of maida & 1/4 cup of water) Oil 2 tbsp Salt To taste
Method
Combine all the ingredients for the Marinade (except oil) and set aside for 1/2 - 1 hour. Heat the oil in a frying pan. Deep fry the chicken pieces a few at a time. Drain when golden brown and cooked. Keep aside. In another pan, heat oil, and then add the chopped ginger, garlic and green chillies and finally some spring onion and saute for a minute. Add the soya sauce, chili sauce/tomato sauce, pepper, sugar, ajinomoto, stock and salt. Add little water and bring to boil. Add the fried chicken and cook for 3 minutes. Then add the maida and water mixture and stir so that no lumps are formed. Cook for a few minutes until the mixture thickens slightly.