Chicken Bhuna

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• This is a Bangladeshi Style Chicken Bhuna, which means Chicken stirred and cooked in Masala Curry. It is a semi dry dish. Since it is a Bangladeshi dish, Mustard oil is used which gives a pungent flavour to the dish. It is eaten with Paratha or Bread and Salad. 
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• Ingredients 
• 750 grams Chicken pieces 
• 1 tbsp fried Onion 
• 1 medium size Onion finely sliced 
• 1 medium size Tomato sliced 
• 1 tbsp Garlic - Ginger and Chilli paste 
• Few Coriander leaves chopped for garnishing 
• 1/2 tsp Turmeric powder 
• 1/2 tsp Chilli powder 
• 1/2 tsp Cumin powder 
• 1/2 tsp Coriander powder 
• 1/2 tsp  Pepper powder 
• 1/2 tsp  Garam Masala powder 
• 1/2 tsp Sugar 
• Salt to taste
• 1 Bay leaf 
• 1 stick Cinnamon 
• 1 small stick Cardamom 
• 2 Cloves 
• 3 to 4 Pepper corn 
• 1/4 cup Curd 
• 1/4 cup Water 
• 3 tbsp Mustard oil 
• 1 tbsp Ghee 



Method
Heat oil in a wok till the smoking point. Lower the heat. Add bay leaf, cinnamon, cardamom, cloves and pepper corn. Sauté it till it crackles. Add the sliced onion, saute it till light brown in colour. Add the garlic - ginger and chilli paste. Sauté it for a minute. Add the chicken and stir fry it till light brown in colour. Add the curd, cumin powder , coriander powder, turmeric powder, chilli powder, garam masala powder and pepper powder. Stir, cover and cook till for 2 minutes or till the oil starts to separate from the chicken. Add the sliced tomato, salt and sugar. Stir and add water. Cover, cook till the chicken is cooked and the water dries up a bit. Drizzle ghee from top. Garnish it with fried onions and coriander leaves.  Serve it hot with bread or paratha and salad. 
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Mete Chorchori (Dry Liver Curry)

Mete Chorchori (Dry Liver Curry)

It is an old dish from Bengal. It is basically made with Mutton Liver, but you can use Chicken Liver too. Here I have made it with Chicken liver. This can be servered as a side dish and can be eaten with Paratha and Roti or Rice. 

Ingredients

250 grams Chicken Liver 

2 Potatoes cut into cubes and rubbed with Salt and 1/4 tsp Turmeric powder 

1 small Onion paste

1 big Onion chopped 

2  Tomatoes puréed

1 tsp Ginger paste 

1 tsp Garlic and Chilli paste 

1 Bay leaf

1 Cardamom crushed 

2 Cloves crushed

1 small piece Cinnamon 

6 Pepper corns 

1/2 tsp Turmeric powder

1/2 tsp Garam Masala powder 

1/2 tsp Chilli powder

1/2 tsp Sugar 

Salt to taste 

3 tbsp Mustard oil 

1 Green Chilli chopped for garnishing 

Method 

Marinate the liver with 1/4 tsp turmeric powder and salt for 30 minutes. Add oil in a wok. Heat it till smoking hot. Reduce the flame. Add the potatoes and fry it till light golden in colour. Remove it and keep it aside. In the same oil, add the cloves, cardamom, cinnamon and pepper corns. Sauté it for 2 minutes. Add the bay leaf and the chopped onions. Sauté it till light brown in colour. Add the ginger garlic and chilli paste. Sauté it for 2 minutes. Add the onion paste. Sauté it for 2 minutes. Add the liver pieces. Stir and cook for 5 minutes. Add the potatoes. Continue to stir and cook for 3 minutes more. Add the tomato puree and stir. Add the powder spices, salt and sugar. Stir and let it simmer for 2 minutes. Add 1/2 cup water. Cover and cook till the water dries up. Garnish with chopped chillies. Serve it hot.

Moroccan style Lemon Butter Chicken Chickpea Soup..

Moroccan style Lemon Butter Chicken Chickpea Soup..

It is very easy to make and taste great. It's a wholesome meal made with vegetables, chicken and chickpeas and served with Moroccan  Bread...

Ingredients

1 bowl Boneless Chicken breast pieces 

1/2 cup Boiled Chickpeas 

1 small size Onion finely chopped 

1 small size Potato diced 

1 small size Carrot diced 

2 Bay leaves 

3 tbsp Cilantro / Coriander leaves chopped 

1/4 cup Spinach chopped 

1 tsp Garlic chopped 

1 cup Chicken stock

5 cups of Water 

1 tbsp Lime juice 

2 tbsp + 1/2 tsp Butter Or Olive oil 

Salt to taste 

1 tsp Pepper powder 

1 tsp Cumin powder 

1 small stick Cinnamon 

1 Star Anise

Method 

Take a pot, add 2 tbsp butter / Olive oil. Let it melt. Add onion, cinnamon stick, star anise, garlic and bay leaves. Saute it for 2 minutes.  Add carrot, chickpea  and  potato.  Sauté for 1 minute. Add chicken pieces, stir it for 2 minutes. Add the salt, cumin powder and pepper. Stir it for a minute. Add chicken stock and water. Stir it, cook for 10-12 minutes on low flame. Add the spinach and cilantro. Cook for 3 minutes. Add lime juice and 1/2 tsp butter/ Olive oil.  Serve with Moroccan Bread.

Morracan Bread....

Please click on the link for the recipe. . . 

http://suskitchenbysumitra.blogspot.com/2016/07/moroccan-bread-khobz.html

Chicken Peri Peri Fry...

Chicken Peri Peri Fry...

It is spicy.. and tasty...it can be had as snacks with dips or used for sandwich or rolls.. 

Ingredients 

Chicken boneless cut into 6 pieces long thick strips 

2 tbsp Peri Peri Sauce 

Salt to taste 

1 tsp Lime juice 

1 Egg

Oats

Oil to fry

Method 

Take a mixing bowl. Add all the above ingredients except oil and bread crumbs,  mix it well. Keep it aside for 1 hour. Heat the oil. Coat the chicken pieces with oats and fry it till golden brown in colour.   

Chicken Peri Peri Fry with Veggies and Yogurt Chessy Mint sauce served in Pita Pockets...

Chicken Peri Peri Fry with Veggies and Yogurt Chessy Mint sauce served in Pita Pockets...

Love the spiciness of the Peri Peri, the tangy chessy minty yogurt dip and the goodness of the veggies servered in the pita bread pockets. A complete meal by itself...

For Yogurt Cheesy Mint Sauce

Please click on the link for the recipe....

http://suskitchenbysumitra.blogspot.com/2016/06/yogurt-cheesy-mint-sauce.html

For Chicken Peri Peri Fry

Please click on the link for the recipe....
http://suskitchenbysumitra.blogspot.com/2016/06/chicken-peri-peri-fry.html

For Pita Bread

Please click on the link for the recipe...

http://suskitchenbysumitra.blogspot.com/2016/06/pita-bread.html

For Assembling 

Ingredients 

Yogurt Chessy Mint Sauce

Chicken Peri Peri Fry

Pita Bread cut into half

1/4 cup Red Cabbage finely sliced 

1 Onion sliced 

1 Tomato cut into thin stripes 

4 Pickled Gherkins sliced

Method 

Take a pita slice and create a pocket. Add the chicken pieces, vegetables, pickled gherkins and sauce. Enjoy the spicy Peri Peri taste along with the chessy minty yogurt...

Kur Kure Chicken Pakora

Kur Kure Chicken Pakora 

Monsoon and garm...garm.... chai... pokora and bhajiyas.. has to be there. Let's have a non veg pakora .. Chicken Pakora.. crispy and cruncy..Su Style.... Easy to make..
Ingredients
1 bowl Boneless Chicken breast pieces
1 small Onion chopped
1 Green Chilli
2 Garlic Clove
1 small piece Ginger
1 tsp Madras Curry powder
1/2 tsp Chilli powder
Salt to taste
2 tbsp Gram flour
3 tbsp Rice flour
Few Coriander leaves
Oil to fry

Method
Take all the above ingredients except oil and add it into a chopper or food processor. Coarsely grind the ingredients. Heat oil in a wok. Add 1/2 tsp mixture into the oil. Repeat the process till the wok is full. Fry it till golden brown on a low flame. Serve it hot...

Chicken Drumstick cooked in Garlic and Mushroom Sauce served with Handmade Orecchiette....

Chicken Drumstick cooked in Garlic and Mushroom Sauce served with Handmade Orecchiette....

Ingredients

5 Chicken Drumsticks 

1 bowl Cleaned and sliced Mushrooms 

1 garlic Pod peeled and cleaned 

2 cups Mushroom soup or Vegetables soup ( I have used Knorr Vegetable soup Pack) 

1/4 cup Amul Cream 

1/2 cup Milk 

Salt and Pepper to taste 

3 tbsp Butter

1 tbsp Parsley chopped 

Method

Take a  pan, add butter. As the butter melts, add the chicken drum sticks and cook the drum sticks till light brown on both the sides. Remove it and keep it aside. In the same pan, add the whole garlic cloves and mushrooms. Sauté it till the water evaporates and the mushrooms are light brown in colour. Remove the mushrooms and keep it aside. In the same pan, add the soup, stirring it constantly on a low flame add the cream and milk. Cook on low heat add salt and pepper. Stir it. Add the chicken drumstick, cover and cook till the chicken is done. Add the sautéed garlic and mushrooms. Stir it and take it off the flame. Garnish with parsley leaves. Serve hot with hand made Orecchiette pasta..... 

Orecchiette 

 Orechie meaning "ear" and -etta meaning "small" is a variety of home-made pasta typical of Apulia, a region of southern Italy. Its name comes from its shape, which resembles a small ear. It is made from Semolina or wheat flour and water and is rolled into thin long strips and cut into small pieces. Then each piece is given the shape of a ear.

Ingredients

1 cup Whole Wheat Flour

1/4 cup Semolina 

Water as required

Method

Take semolina and wheat flour and mix it. Make a well in between the flour. Add water little at a time and knead it into a soft dough. The dough will be a bit sticky. Use little flour to dust the platform and then continue to knead. Divide the dough into 3 portions. Take one portion while  cover the  rest of the dough with a moist cloth. Sprinkle flour on the platform and  roll  the dough into a long strip. Cut small portions from the strip. Repeat the same for the remaining dough. Take a cut piece and with the help of a palm and the thumb, press the portion from the centre and give it a pull. It will look like a ear shape. Boil water in a pot. Add the pasta and cook it till done. Drain the water, drizzle olive oil on the pasta. Serve with garlic and mushroom sauce..

Murg aur Baigan ka Achar...

Murg aur Baigan ka Achar...

At times when we are lazy to cook, that is the time this pickle comes handy with simple hot dal, rice and papads or fish fry. 

This dish is an experiment in my kitchen. Try it out and I am sure you will love it.

This is my winning recipe from #PlatterShare

For the Chicken Marination 

Ingredients

1 cup Boneless Chicken cut into small pieces 

1 tbsp Garlic and Ginger minced 

1/4 tsp Turmeric powder 

1/4 tsp Garam Masala powder 

1 tsp Red Chilli Powder

Salt to taste 

2 tbsp Vinegar

Method 

Mix all the above ingredients and marinate it for 6 hours.

For the Spice powder 

Ingredients

1 tbsp Coriander seeds 

1/2 tsp Cumin seeds 

1/2 tsp Fennel seeds 

1/4 tsp Fenugreek seeds 

1/2 tsp Mustard seeds 

1/2 tsp Carom seeds 

1/4 tsp  Asafoetida powder 

8 Red Dry Chillies

Method 

Grind all the above ingredients into a fine powder and keep this aside.

For the Pickle 

Ingredients

Marinated chicken pieces

1 medium  size long Brinjals cut into small cubes or 2 cups of cubed Brinjal 

6 Whole Garlic cloves crushed 

Few Curry leaves 

Spice powder

1/4 tsp Mustard seeds 

1/4 tsp Coriander seeds 

1/4 tsp Fennel seed 

2 Pinches of Fenugreek seeds 

1/2 tsp Turmeric powder

1/2 tsp Chilli powder 

Salt to taste 

1 tbsp Sugar 

1/2 cup Vinegar 

1 cup Sesame Oil

Method 

Add oil to a wok. When the oil is hot, add the brinjals and fry it. Remove it and keep it aside. In the same oil, add the mustard seeds, coriander seeds, fenugreek seeds and fennel seeds. Let it crackle. Add the curry leaves and garlic. Sauté it for 2 minutes. Add the marinated chicken. Cook it for 10 minutes or till done. Add the brinjals, the spice powder, turmeric powder,  chilli powder  and sugar. Stir it. Cook it for 5 minutes. Add the vinegar and salt. Stir and cook for 1 minute.  Remove from the fire and let it cool. Keep it in a glass container and store in the refrigerator. It stays for 6 month.

Chicken and Ripe Mango Curry...

Chicken and Ripe Mango Curry.... 

I love the flavour of the coconut and the tangy sweet taste of the mango in this recipe. It has the rich creamy texture due to the coconut milk added to the dish.  This dish can be eaten with rice, Chappati or paratha..

Ingredients 

750 grams Chicken pieces 

1 Onions chopped 

1 Tomato chopped 

1 Ripe Mango cut into cubes 

1 tbsp Ginger Garlic paste 

2 Green chillies broken into pieces 

2 tbsp Madras Curry powder 

1/2 tsp Turmeric powder 

1/2 tsp Chilli powder 

Salt to taste 

1/2 tsp Mustard seeds

Few Curry leaves 

1 tetra pack Coconut milk 

2 tbsp Oil 

Few Coriander leaves chopped 

Method 

Take a wok, add oil. Let it heat. Add the mustard seeds and curry leaves. Let the mustard seeds crackle. Add the onions. Sauté it till it is light brown in colour. Add the green chillies, garlic and ginger paste. Sauté it for 2 minutes. Add the chicken. Stir it, cover and cook for 15 minutes, stirring it occasionally. Add the tomatoes, curry powder, salt and turmeric powder. Stir it and cook for 5 minutes. Add the coconut milk. Cover and cook for 5 minutes more. Add the chopped mango. Stir it. Cook for 2 minutes. Switch off the flame. Garnish it with coriander leaves.

Madras Curry Powder 

Ingredients 

2 tbsp Coriander seeds

1 tbsp Cumin seeds

1/2 tbsp Fenugreek seeds 

2 tsp Mustard seeds 

2 tsp Fennel seeds 

1 tbsp Poppy seeds 

1 tbsp Sesame seeds 

4 small pieces of Cinnamon stick

10 Cardamom 

1 tsp Cloves 

1 tsp Pepper Corns 

8 Red Dry Spicy Chillies 

2 sprigs Curry leaves 

2 tbsp Turmeric powder 

1 tsp Nutmeg powder 

Method

Take a pan, add all the spices except for the curry leaves, turmeric powder and nutmeg powder. Roast the spices for a minute. Remove it and keep aside. Roast the curry leaves. Let the spices cool down. Add the turmeric powder, nutmeg powder  and all the other ingredients in the grinder, and grind it into a fine powder. Store it in a dry and clean bottle.

Sweet and Sour Stir Fried Broccoli and Chicken

Sweet and Sour Stir Fried Broccoli and Chicken

This recipe is an experiment in my kitchen... It's a good appetiser or a starter. It is cooked in an Asian style. Here the souring agents are Mango and Tomato, the sweetness comes from the honey. Try this recipe and I am sure you will like it... 

Ingredients 

10 to 12 medium size Broccoli florets

14 medium size boneless Chicken chunks 

1 small Garlic pod Clean and minced

6 whole Cherry Tomatoes 

1 Fresh Red Chilli sliced

3 tbsp Ripe Sour Mango chopped

1 tbsp Oyster Sauce

1/2 tbsp Fish sauce

1 tbsp Honey

Salt to taste

1/2 tsp Pepper powder 

1 tbsp Roasted Peanuts

2 tbsp Oil 

Method 

Take a wok, add oil and heat it. Add the garlic minced in the wok. Stir fry it till light brown on a medium heat, Add the chicken, continue to stir fry for 5 minutes. Add the broccoli florets. Stir fry for 5 minutes. Add the red chilli slices, mango pieces, cherry tomatoes, salt and pepper powder. Stir fry for 5 minutes more. Add the oyster sauce, fish sauce and honey. Continue to cook till the broccoli and chicken are tender. In between sprinkle little water while stirring otherwise the sauce may get burnt and broccoli will not cook. Garnish with roasted peanuts and serve it hot.

Keema Aloo Aur Bhindi ki Sukhi Sabji (Potatoes and Okra with Keema)

Keema Aloo Aur Bhindi ki Sukhi Sabji

Potatoes and Okra with Keema

Ingredients

1 cup Chicken or Mutton Mince

250 grams Okra cut slit into half and cut into 2 pieces

3 medium sized Potatoes cut into thick strips

2 Onions chopped

1 Tomato chopped

2 Green chillies broken into pieces

1 tbsp Ginger Garlic and Chilli paste

1/2 tsp Turmeric powder

1/2 tsp Cumin powder

1/2 tsp Garam Masala powder

1/2 tsp Curry powder

Salt to taste

1/4 cup Oil to fry the Okras and Potatoes

1 tbsp Ghee

Few Coriander Leaves chopped for garnishing

Method

Take oil in a wok. Let it heat. Fry the potatoes till light brown in colour. Take it out and keep it aside. Add the okras and fry it till light brown in colour. Take it out and keep it aside. Add ghee in the same wok. Add the chillies and the paste. Sauté it for 2 minutes. Add the onions and sauté it till pink in colour. Add the chicken mince, stir and cook for 3 to 4 minutes. Add the tomato and the powder spices and salt. Stir and cook for more 2 minutes. Cover and cook for 5 minutes, stirring it occasionally. Before serving garnish it with coriander leaves.

Murgh Korma Qutub Shahi

Murgh Korma Qutub Shahi

Mohammed Quli Qutub Shah the ruler of the Qutub Shahi dynasty found the city of Hyderabad lying on the banks of river Musi in the year 1591.Hyderabadi cuisine is the native cooking style of the Hyderabadi Muslims, and was developed after the foundation of Qutub Shahi dynasty by Sultan Quli, promoting the native cuisine along with their own. Hyderabadi cuisine is a combination of Mughlai, Turkish  and  Arabic along with the influence of the native Telugu and Marathwada cuisines. Hyderabadi cuisine comprises broadly of rice, wheat and meat dishes and the skilled use of various spices, herbs and natural edibles.

Net Source.... 

Murgh Korma Qutub Shahi is a chicken semi gravy dish made with different spices and dry coconut, it has a mild flavour of coriander, poppy seeds and sweet tangy taste of the raisins. It is served with Roti or Naan.

For the Wet Ground Masala

2 Onions roughly chopped

4 Green chillies

12 Garlic cloves

1 small piece of Ginger

6 tbsp Desiccated Cocount

1 tbsp Poppy seeds

1/2 tsp Turmeric powder

Handful of Coriander leaves

Method

Grind all the above ingredients into a fine  paste.

For the Gravy

1 kg Chicken pieces

2 Onions sliced

1 cup Curd

1 stick Cinnamon crushed 

3 Cloves crushed 

3 Cardomom crushed 

2 Bay leaves

Salt to taste

2 tbsp Raisins

Juice of 1/2 Lime

Wet ground paste

4 tbsp Ghee

1 tbsp Coriander leaves chopped for garnishing

Method

Take a pot, add ghee and let it heat. Fry the onions until brown in colour. Add bay leaves, cloves, cinnamon and Cardomom and sauté it for 2 minutes. Add the wet paste and stir fry till brown in colour. Add chicken pieces, curd, salt and raisins, stir well. Cover and cook on low heat for  20 minutes stirring it occasionally. The chicken should be tender by now. Pour a cup of water, stir and simmer the gravy until it thicken. Switch off the flame. Add the lime juice and stir. Garnish it with coriander leaves. Serve hot with Roti and Salad.....

Jhatpat Chicken Kabab

Jhatpat Chicken Kabab

This dish is a quick solution for a lazy day when you don't want to cook, but at the same time want to  eat some thing different. It is a very easy and a quick dish... 

Ingredients

200 grams Boneless Chicken pieces

1 Onion cut into big slices

3 fresh Chillies

6 to 8 Garlic cloves

1 small piece of Ginger cut into pieces

Handful of Coriander leaves

Handful of Mint leaves

Salt to taste

1/2 tsp Red Chilli powder

1 tsp Garam Masala powder

Juice of 1/2 Lime

Oil to fry the Kababs

Method

In a food processor or a chopper add all the above ingredients except oil. Grind the ingredients for 2 minutes properly. Take a  big lime size portion of the mixture and flatten it. Repeat it with the rest of the chicken mixture. Heat oil in a pan. Fry it on a medium low heat till golden brown in colour. Serve it with pudina chutney, onions and lime.    

Lagan Ka Murg

Lagan Ka Murg

Lagan is the wide heavy bottom pot in which this dish is cooked. This dish can be cooked on any occasions. It has a rich creamy taste. It can be enjoyed with Roti, Naan or Rice.

I found this Hyderabadi recipe from a old Muglai cook book which I own. This recipe is different from the recipes I saw on the net, but it tasted awesome.. 

For the Wet Masala Paste 

Ingredients 

1 Big Onion chopped 

1 " Ginger piece 

6 Garlic cloves 

5 Dry Red Chillies 

1 tbsp Poppy seeds 

2 small pieces Dry Coconut 

15 pieces of Cashew nuts

Method 

Grind all the above ingredients in to a paste.

For the Chicken Gravy 

Ingredients 

1 Kg Chicken cleaned and cut into pieces 

14 Baby Potatoes boiled and peeled 

2 Tomatoes sliced 

Salt to taste 

1 tsp Turmeric powder 

1 1/2 tsp  Garam Masala powder 

2 cups Thin Coconut Milk 

1 cup Thick Coconut Milk 

1/4 cup Milk 

1 tbsp Butter 

1/4 cup Ghee 

Few Coriander leaves chopped

Method 

Take a Lagan or a pot. Add butter and let it melt. Add the potatoes and fry till light golden in colour. Keep it aside. Add the ghee. Let it heat. Add the paste and sauté it for 2 minutes. Add 1/2 of the portion of the milk. Stir it and cook for a minute. Add the remaining milk and cook it till golden in colour and the ghee starts to separate from the gravy. Add the chicken pieces and cook the chicken for 5  minutes. Add the tomato, salt, turmeric power and garam masala powder. Stir it. Add the thin coconut milk. Cover and cook on low flame till the chicken is tender and the gravy has thicken up a bit. Add the potatoes and the  thick coconut milk. Simmer for 2 minutes. Garnish with coriander leaves. Serve hot.

P.S. I have used tetra pack Coconut milk so to make thin coconut milk, I have taken 1 cup coconut milk and have add 1 cup water.

Peri Peri Grilled Chicken Sizzler servered with Sautéed Mushroom PeriPeri Rice, Stirred Fried Veggies and Mashed Potatoes.....

Peri Peri Grilled Chicken Sizzler servered with Sautéed Mushroom Peri Peri Rice,  Stirred Fried Veggies and Mashed Potatoes.....

Sizzler is one of my favourite dish... I love Jughead  sizzlers... And the Peri Peri Sizzler which is available is my daughter's and husband's favourite... Wanted to give it a try.... 

The piri-piri pepper, known as peri-peri in Africa, has been a staple of the Portuguese table since the Age of Discovery beginning in the 14th century. After Columbus brought the fiery fruit back to the continent from the New World in 1493, it was the Portuguese who carried it throughout the globe. In fact, the chili, including relatives of the African piri-piri peppers, has become so famous, that it’s used in world cuisines. This sauce, found everywhere in Portugal and several of its former colonies, specifically Angola and Mozambique. It can be used on kind of meat. The  piri-piri peppers are Thai bird, red jalapeño, santaka, arbol, cayenne, or Tabasco, depending on availability as well as  heat preference and tolerance. 

Net source 

I have used dried bedki chillies which was available in my kitchen... 

For the Peri Peri Sauce 

Ingredients 

12 Fresh Red Chillies or Dry Chillies 

1 tsp Red Chilli powder 

8 Garlic cloves 

Salt to taste 

1/4 cup Vinegar 

½ cup Olive oil

Method 

Soak the dry chilles in the vinegar for 15 mintues. Blend all the above ingredients in a blender and blend it into a smooth paste. After use the remaining sauce can be stored in a bottle and kept in the fridge. 

P.S. If using fresh chillies then blend it directly.

For the Chicken to Marinate and Grill the Chicken 

Ingredients 

2 Boneless Chicken breast pieces

4 tbsp Peri Peri Sauce

Salt

1 tbsp Olive oil

Method 

Take the chicken pieces and rub salt on it. Add the Peri Peri Sauce and marinate it for 30 minutes. Take a gas griller. Add oil. Let it heat.  Add the chicken pieces and cook till brown and grilled from both the sides. Don't  throw the marinated juices.

For the Peri Peri Sizzler Sauce

Ingredients 

Remaining Marinated Peri Peri Sauce

1 Onion chopped 

4 Garlic Clove chopped 

1 tbsp Corn flour 

1 tsp Olive oil

Method 

Take a pan, add oil. Let it heat. Add the onion and garlic. Let it sauté till translucent. Add the marinated sauce and 1/4 cup water. Cook for 2 minutes. Add 2 tbsp water to the corn flour. Stir it. Add it into the sauce. Stir it till it thickens a bit. Keep it aside.

For the Stir fry Veggies 

Ingredients 

1 Potato peeled and cut into wedges 

6 Baby Corn

1 medium size Carrot cut into strips 

Few medium size Cauliflower florets 

1/4 cup Green Peas 

Salt to taste 

1/4 tsp Pepper powder 

1 tbsp Olive oil

Method

Par boil the veggies and drain the water out. Take oil in a pan. Heat it. Add the veggies and sauté it till stirred fried.

For the Mashed Potatoes 

Ingredients 

2 Potatoes boiled and mashed 

1/4 cup Amul cream 

1 tsp Olive oil 

Salt to taste

1/4 tsp Pepper powder

Method 

Mix all the above ingredients into a smooth paste.

For the Sautéed Mushroom Peri Peri Rice 

Ingredients 

2 cups of Cooked Rice 

2 cups Mushrooms sliced 

1 Onion sliced 

4 Garlic cloves minced 

2 to 3 tbsp Peri Peri Sauce 

Salt to taste 

1 tbsp Olive oil

Method 

Take a pan, add oil. Let it heat. Add the onion and garlic, saute it till translucent. Add the mushrooms. Stir fry for 2 minutes. Add the salt, pepper powder and peri peri sauce. Stir and cook for 2 minutes. Add the rice and stir fry for another 2 minutes.

For Assembling 

Ingredients 

Cabbage leaves

Grilled Chicken 

Sautéed Veggies 

Mashed Potatoes 

Sautéed Mushroom Peri Peri Rice 

Piri Piri Sizzler Sauce

1 tbsp Olive oil

1 tbsp Oil and 1 tbsp Vinegar mix 

Method 

Take a sizzler skillet. Heat it till smoky and hot. Add oil, spread the cabbage leaves on the skillet. Lower the gas and let the plate remain on the flame till served. Arrange all the remaining ingredients as per the choice except for the sauce. At the end drizzle some sauce on top and serve the rest of the sauce in a bowl. For the sizzling effect, add the Oil and vinegar mix in between the empty space. Enjoy it.

Kitchen King Chicken Fry

Kitchen King Chicken Fry

This is an experiment in my kitchen.. The taste is awesome. 

To Marinate and Fry the Chicken 

Ingredients 

300 grams Chicken with bones

2/3 cup Rice Flour 

1/2 cup All Purpose Flour 

2 tbsp Curd

Salt to taste 

Oil to deep fry

Method 

Marinate the chicken with salt and curd and keep it aside for 30 minutes. Add the rice and all purpose  flour and toss it. Heat the oil and deep fry the chicken for 5 minutes. Take it out and drain the oil. Add the chicken back in the hot oil and fry till crispy brown in colour.

Seasoning for the Fried Chicken 

Ingredients 

Fried Chicken 

2 Onion sliced 

4 Garlic cloves chopped 

4 Red Dry Chillies broken into pieces 

2 tbsp Tomato Ketchup 

1/4 cup Water

Salt to taste 

1 tsp Cumin powder 

1/2 tsp Chilli powder 

11/4 tsp Kitchen King Masala powder 

2 tbsp Oil 

Few Coriander leaves chopped

Method 

Take  a pan, add oil and heat it. Add the garlic, chillies and onions. Sauté till the onions are translucent. Add salt, chilli powder, cumin powder and the kitchen king masala powder. Stir it. Add the tomato ketchup. Stir it,  add water and simmer  for 2 minutes. Add the chicken, toss it and stir fry it till all the seasoning incooperates well with the chicken. Garnish with coriander leaves.  Serve hot.