Malai Tangdi Kabab

Now the best way to enjoy restaurant food is to make it at home, one of my favourite restaurant dish is Malai kabab... I had 6 pieces of chicken tangdi at home. So marinated the chicken tangdi. Since the kababs are made in tandoor and we don’t have at home, we can give a smokey flavour by burning a charcoal piece and placing it on a small plate and placing the plate on the chicken pieces and pouring little oil over the charcoal and closing the bowl with a lid, before grilling the chicken pieces. 

This dish can be had as a starter. Garnish the Kabab with onion, mint, tomato and green chutney. 

Ingredients 

6 Chicken drumsticks 

1 tsp Garlic paste

1/2 tsp Ginger paste

Juice of 1/2 Lime 

1/4 tsp Fresh Green Chilli paste 

1/4 tsp White Pepper Powder 

3 tbsp Fresh Cream 

4 tbsp Hung Curd 

1/2 tsp Shahi Garam Masala powder 

Salt to taste

1 tbsp Mustard Oil 

1 tsp Butter 

Onion rings, Mint leaves and tomato for garnishing 

Method

Take a bowl, add the curd, ginger, garlic, green chilli, lime juice, salt,  pepper and garam masala and mix well, add the chicken tangdi. Rub all the ingredients well. Marinate it for minimum 2 hours. The longer it’s kept it’s better. I had kept it for 8 hours. Now add the cream and the mustard oil and keep it for another 2 hours. 

Preheat oven at 200 degrees celsius. Place a aluminium foil on the baking tray. Place the marinated chicken drumsticks on the foil. Add some marinated juices, put the tray in the preheated oven and grill it for 15 minutes, remove the tray and turn the chicken pieces, add the remaining marination and grill for another 15 minutes. Remove the tray from the oven, apply butter on the chicken tangdi. 

Serve hot garnished with onion rings, mint, tomato and green chutney. 

Easy Grilled Chicken

An easy delicious chicken recipe... that can be enjoyed as starter... Grilled chicken can also be served with sautéed vegetables. Chicken can be substituted with fish, prawns or paneer. 

Ingredients
250 grams Boneless Chicken cut into big pieces 

Juice of 3/4 lime

1 tsp Garlic powder 

1 tsp Dried Mixed Herbs 

¼ - 1/2 tsp Chilli Flakes 

Salt or Pink Salt to taste 

2 tbsp Melted Butter 

Method 

Marinate the chicken with all the above ingredients for an hour. Take a grill pan, let it heat. Grill the chicken pieces on a low flame until cooked and golden brown on both the sides. Remove the chicken pieces from the grill and cut the chicken into smaller pieces. Drizzle the juice on the chicken that was left on the grill. Serve it hot. 

Stuffed Chicken Mushroom Bombs

This dish is extremely tasty. It’s crispy from out and juicy from in. This dish is best to serve as starter.

Ingredients 

100grams Chicken minced  

1 packet of Mushroom

1 tbsp minced  Onion

1 tsp minced Garlic

1 tsp minced Green Chilli 

1 cube Cheddar Cheese grated 

Salt to taste

1/2 tsp Garlic powder

1/2 cup  All Purpose Flour 

Water as required 

1/2 cup or as required Bread crumbs 

Oil for frying 

Method 

Take a mixing bowl, add the chicken, garlic, onion, cheese and salt to taste. Mix all the ingredients well and keep it in the fridge for 30 minutes. Take the mushrooms and remove the stems. Take little portion of chicken stuffing and fill the stuffing into the cavity of the mushroom. Repeat the process. In a small bowl take all purpose flour, add salt to taste and little water at a time and make a thick batter. Take bread crumbs in a plate, add garlic powder and little salt. Mix the bread crumbs. Take a wok, add oil. Let the oil heat up. Lower the heat. Dip the stuffed mushrooms into the batter and then coat the mushrooms with bread crumbs. Fry the mushrooms until golden brown. Serve it hot with any dip or ketchup. 

Saoji Chicken Curry

Halba Kosti Tribes from Madhaya Pradesh, who are weavers by professions came to Vidharba region of Maharastra Nagpur and  settled there. They settled in large numbers and took up job at Empress Mill. They introduced Saoji Cuisine, their cuisine is fiery hot and spicy that needs an acquired taste.  It’s the unique spice blend that makes the difference, it’s is slow cooked and linseed oil is used in the authentic recipe. Each house adds their twist to the spices.  The recipes are closed guarded secret to each family. In 70s the first Saoji joint was opened in Nagpur, there after now many restaurants have opened selling Saoji Cuisine. They are mainly non vegetarian having mutton, chicken, fish. The cuisine is now known to the world by word of mouth. 

For Saoji Masala 

Ingredients 

2 tbsp Coriander seeds 

1 tsp Cumin seeds

1 tsp Shahi Jeera 

8 Dry Red Patna Chillies  

8 to 10 Black pepper corns

1 inch Cinnamon stick 

1 Black Cardamom 

4 Green Cardamom 

4 Cloves 

1/2 Nutmeg 

1 Star Anise 

1 tsp Dagad Phool / Stone Flower 

1/4 piece Nutmeg 2 Bay leaves 

1 tsp Poppy Seeds or White Sesame Seeds

1 tsp Rice

2 tbsp Dry Grated Coconut / Dessicated coconut 

1/2 tbsp Chana Dal   / Split Chickpeas 

3 Bay leaves 

Method 

Take a pan,  on a low heat stir and roast Coriander seeds, Split Chickpeas, Rice, Cumin seeds,  poppyseeds or sesame seeds, cinnamon, cloves, black and green cardamom, nutmeg, star anise, pepper, bay leaves, stone flower, whole red chillies and dry grated coconut . Roast until you get an aroma out of the spices. Cool the spices down and then grind the spices into a powder. 

To make the Saoji Chicken 

Ingredients 

1 kg County Chicken / Gavti Murgi / Komdi cut into pieces 

2 Onions sliced 

1 tsp Garlic paste

1 tsp Ginger paste

Few Coriander leaves chopped 

2 Bay leaves 

1 tsp Turmeric powder 

1 tsp Spicy Chilli powder 

3 tbsp of the Saoji Masala 

Salt to taste 

1/2 cup Oil 

Method 

Take a pan, add a tbsp oil, fry the onion until brown, cool it down and make a paste with little water. Take the saoji masala, add little water and make a paste.. 

Take a pot, add oil, add bay leaves, add ginger and garlic paste, sauté for few seconds. Add the fried onion paste, sauté for a minute, add few chopped coriander leaves, turmeric powder, chilli powder, Saoji masala paste,  chicken and salt. Stir and cook the ingredients on a low flame. Cover the pot and cook for 5 minutes. Open the lid, now add a cup of water. Stir, cover  and let it cook for another 15 minutes. Open the lid, add 2 cups  of  water, close the lid and cook until the chicken has cooked. Garnish with chopped coriander.  Serve the chicken with Roti, bhakri or rice. 

Chicken Chaap

The Nawabs moved to Murshidabad from Dhaka in 18th century, they introduced Awadhi cuisine to Bengal. This cuisine became a part of Bengali Muslim Culture. They introduced many dish, the Biriyani and Chicken Chaap became a combination which is sold in many of the old Muslim restaurants in Kolkata. 

Chicken Chaap
My memories take me back to my childhood where every summer my visit to Kolkata and visiting Nizam or Shiraj or Royal Indian Hotel for the chicken Chaap, Rezala and Biriyani with my cousin was a must.
The chicken full leg marinated and fried in ghee is a rich affair. There are lots of ingredients that goes into the marination.
I followed the recipe from you tube channel Uttar Bangla shared by Royal Indian Hotel which I found relatively easy to make with less ingredients.

Ingredients 

2 Chicken Full Leg pieces, make few slits on the chicken. 

1 1/2 tsp Ginger paste

1 tsp Garlic paste 

Salt to taste

1 tsp Garam Masala powder 

1 tsp Red Chilli powder 

2 tbsp Sattu 

4 tbsp Curd

1 tsp Kewra water

2 drops Meeta Athar 

2 pinches of Saffron soaked in 3 tbsp of water

1/2 cup Ghee

Method 

Take a bowl, add curd, saffron water, ginger, garlic, salt, chilli powder, garam masala powder, sattu, kewra water and meetha athar. Mix all the ingredients very well. Add the chicken legs, apply the marination to the chicken. Keep the chicken for 2 hours. Take a heavy bottom pan, add the ghee. Once the ghee melts, add the marinated  chicken. Fry the chicken pieces on both the side on a low flame until almost tender turning the chicken pieces occasionally. Add in the marination and 1/4 cup of water. Cook the chicken in the marination, turning the sides occasionally until the chicken is tender and the masalas have cooked well. Serve the chicken chaap with Biriyani, Pulao or Porotha. 

Shinwari Chicken Karahi

Shinwari Chicken Karahi is a popular dish belonging to the Shinwari Pashtun tribe residing in some parts of Afghanistan and Pakistan.  It’s a very easy dish cooked with very less spices, yet it’s very delicious in taste.  This dish is served with naan and salad and also can be eaten with roti, chapati or paratha. 

Ingredients
500 grams Chicken cut in to pieces
1/2 tsp Ginger paste
1/2 tbsp Garlic paste
2 big Tomatoes cut into small cubes 
3 Green Chillies cut into halves lengthwise 
Salt to taste 
1/2 tsp Pepper powder 
Few Coriander Leaves chopped
Few Ginger Juliennes
1 Green Chilli cut lengthwise into thin strips
1/4 cup Oil

Method
Heat oil in a kadai. Add the chicken and stir fry for  5 to 7 minutes. Now add tomatoes, 3 green chillies, ginger paste, garlic paste, salt and pepper. Stir and cover the karahi and cook on low flame stirring it occasionally. Cook the chicken for 10 minutes or until it’s done and the oil separates from the chicken.
Garnish with coriander leaves, green chilli and ginger. Serve with hot Naans / Roti / Paratha.

Chicken and Vegetable Pulao

 

When minimal assorted vegetables and a small quantity of boneless chicken are left in the fridge then this recipe is absolutely an ideal recipe for a quick lunch on a lazy hot day. 

Ingredients

100 grams of Boneless Chicken cut into cubes
1 medium size Onion cut into cubes
1 small carrot cut into oblique.
1 medium size Potato cut into oblique.
4 to 5 medium size Cauliflower florets
5 to 6 French Beans cut into 1/2 inches
1 small size Capsicum cut into cubes
2 Green Chillies silt
5 to 6 Mushrooms cut into halves
1 tbsp Ginger and Garlic Paste
Salt to taste
1 tsp Sugar
1 tbsp Kitchen king masala or Pulao masala or Curry powder
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp Bengali Garam masala - 2 Green Cardamom, 2 Cloves and 1 small stick Cinnamon ground 1/2 tsp Turmeric powder
2 tbsp Curd beaten
1/2 cup Basmati Rice soaked in hot water for 10 minutes and drained
2 whole Cardamom
2 whole Cloves
1 small stick Cinnamon
6 to 8 Pepper Corns
1/2 tsp Cumin seeds
1 Star anise
1 Bay Leaf
2 tbsp Vegetable Oil
1 tbsp Ghee

Method
Take a pot. Add oil and ghee. Let the oil heat. Add the whole spices - cardamom, cloves, cinnamon, peppercorns, star anise, cumin and bay leaf. Sauté it and let the spices crackle. Add the chicken. Sauté it for a minute. Add the ginger - garlic paste. On a low flame continue to sauté for another minute. Add the onion. Sauté it for another minute.  Add the carrot, potato, cauliflower and french beans. Stir for a minute and let it cook on a low flame for 2 minutes. Add the capsicum and stir, add the green chillies and mushroom. Stir and let it cook for few seconds. Add the salt and sugar, stir it once. Now add the powdered spices - Kitchen Kitchen Masala,  coriander powder, cumin powder, Bengali garam masala,  turmeric powder and curd. Stir and let it continue to cook on low flame for 5 minutes. Add the rice and stir. Add a cup of water. Stir and cover the pot. Let it simmer and cook till the water has dried up. Open the lid. Stir and switch off the flame. Cover the pot and let it stand for 10 minutes. All the excess water or moisture with dry up. Open the lid, garnish with chopped coriander leaves. Serve the hot chicken and vegetable pulao with the salad. 

Murgir Jhol / Bengali Chicken Gravy

This dish is very commonly made in any Bengali home. The method may differ as per the house. This is how I make a quick chicken gravy at my place.  It can be enjoyed with hot steamed rice. 

Ingredients 

750 grams Chicken cut into pieces 

Ground paste made with 2 Onions, 6 Garlic Cloves, 1 small piece of Ginger and 2 Green Chillies 

1 medium Tomatoe chopped 

2 Big size Potatoes peeled and cut into big chunks 

2 Bay leaves 

2 Cloves 

2 Green Cardomom 

6 Pepper Corns

1 small piece of Cinnamon 

1 tsp Sugar 

1/2 tsp Turmeric powder 

1 tsp Cumin powder 

1/2 tsp Coriander powder 

1/4 tsp Bengali Garam masala - 1 Cloves, 1small piece of Cinnamon and 1 Green Cardomom ground 

4 tbsp Mustard Oil

1/2 tsp Ghee

Method 

Take a pressure pan. Add mustard oil, let it heat up. Reduce the flame. Add potatoes and fry them. Remove the potatoes and keep it aside. In the same oil add the bay leaves, cloves, cinnamon, cardamom, pepper corns and green chillies. Let it crackle. Add the ground paste, sauté it for a minute. Add the sugar, salt, turmeric powder, cumin powder and coriander powder. Continue to sauté for another minute. Add the chicken and continue to sauté for another 2 minutes. Add the tomato and stir. Add 2 cups of water and cover the pan with the lid, let the gravy simmer for 5 minutes. Open the lid, add the potatoes. Now close the pressure pan lid and allow 3 to 4 whistles. Switch off the flame. Let pressure release. Open the lid. Drizzle the ghee and sprinkle the garam masala powder. Serve it hot with steamed rice. 

Chatpata Murgh

This a very easy dish to make. It can be made in many ways. Here is my style of making this dish. This dish is a dry dish and can be served with paratha or roti and salad. I have used coriander stem paste as it gives out a strong flavour of the coriander. You can use any spice masala instead of the curry powder. 

Ingredients 

8 Chicken Legs

1 Onion coarsely ground

3 tbsp Ginger - Garlic - Chilli paste ( 1 small piece of ginger, 6 garlic cloves and 4 green chillies)

2 tbsp Coriander stem paste 

Few Coriander leaves chopped for garnishing 

4 tbsp Curd 

Salt to taste 

1/2 tsp Turmeric powder 

1 tbsp Curry powder 

1/2 cup Mustard Oil 

Method 

Add salt, turmeric powder, curry powder, ginger - garlic - chilli paste, coriander stem paste, curd and 2 tbsp of oil to the chicken legs. Rub the ingredients well to the chicken legs. Let it marinate for 2 to 5 hours. Take a wok, add the remaining oil and let it heat. Add the marinated chicken legs. Stir, cover and let it slow cook until the chicken legs are tender. Garnish it with coriander leaves. Serve it with paratha or roti and salad. 

Chicken Mini Pancake

These mini pancakes can be enjoyed as snacks. It is easy to make and can be enjoyed by children and adults. The batter is made with chicken pieces and other ingredients, it is then shallow fried. It can be served hot with cheese dip or sauce of your choice.

Ingredients

200 grams boneless Chicken cut into small pieces

1 tsp Pickled Chillies or 1 Green Chilli chopped

1 cup chopped Spinach Leaves

1 tsp minced Garlic

4 tsp Mayonnaise

2 Eggs

150 ml Thin Butter milk

3/4 cup Wheat Flour

4 tbsp Rice Flour

2 cubes Cheddar Cheese grated

Salt to taste

1/2 to 1 tsp Pepper powder

1 tsp Dijon Mustard

Oil for shallow frying

Method

Take a mixing bowl. Add the wheat flour, rice flour, pepper powder and salt. Mix the flour. Now add the dijon mustard, mayonnaise,cheese and eggs. Mix it all together. Now gradually little at a time add the buttermilk and stir the batter, till it is a thick dropping consistency. Now add the garlic, pickled chilli, spinach and the chicken and mix it. Add the remaining buttermilk and mix it well. Cover the bowl and let it rest for at least an hour. Open the lid and stir the batter well. Heat a non-stick pan over medium low heat and add 2tbsp oil. Let the oil heat up. Add 2 tbsp of the batter. Slightly flatten the batter, cover and cook on medium low heat it,one side until it becomes golden brown, then flip and cook on the other side until golden brown in colour. Serve it hot with cheese dip or sauce of your choice. 

P. S. You can add 2 tbsp Oats to the flour to make it more healthier. You can all add vegetables like grated carrots, capsicum, grated zucchini

or bottle gourd.

Gondhoraj Chicken Bhappa

‘Gondhoraj' in Bengali means the king of smell. It's a type of a lebu / lemon, which is aromatic and it is different in size, shape and taste. The smell is very refreshing and mesmerizing.

It is best had with Korai r Daal and Aloo Posto served with hot steaming rice. Now a days many different dishes are made using Gondhoraj Lebu.

The lemons, lemon leaves and Bhut  Jolokia used are from the plant growing in my house. 

Here I have made Chicken Bhappa my style with Gondhoraj Lebu and it's leaves. Since I used bhut jolokia, I didn't add green chilli paste as bhut joloki is very spicy. 

Ingredients 

1 kg Whole Chicken 

1 Onion sliced

3 Green Chillies slit 

2 Bhut Jolokia sliced lengthwise 

5 Gondhoraj Lemon leaves

4 to 6 wedges of Gondhoraj Lime 

Some Coriander Leaves for garnishing 

Paste of 1 medium size Onion, 1 small piece of Ginger and 5 Garlic 

Paste of 2 tbsp Coconut grated and 2 tbsp of Poppy seeds ground with 2 tbsp of Curd 

1 tbsp Juice of Gondhoraj Lebu 

Salt to taste 

1/4 cup + 1 tbsp Mustard Oil 

Method 

Take a whole chicken, after washing the chicken, wipe the chicken with a paper towel. Poke the chicken with a fork. Apply little salt on the chicken properly and keep it aside for 15 minutes. Now add the Onion - Ginger - Garlic paste. Rub it well on the chicken. Keep it aside for 15 minutes. Add the coconut - Poppy seed paste, lime juice, salt, 1/4 cup of oil, sliced onion, 2 green chillies, some slices of bhut jolokia and lemon wedges. Apply all the ingredients well on the chicken as well as in the inside part of the chicken, let it stand for an hour. Take a pressure cooker, place the chicken and its marinated juices into the pressure cooker. Pour in 1 tbsp of the mustard oil. Place the green chilli and the remaining slices of the bhut jolokia on top of the chicken. Cover the lid of the cooker. Let it cook on a low flame until 5 whistles. Let the pressure release. Garnish it with some coriander leaves. Serve it with hot steaming rice. 

Coorgi Koli Saaru / Coorgi Chicken Curry

 Koli Saaru is a delectable Chicken dish from the region of Coorg. The curry is made with freshly ground spices which enhances the flavor of the curry. It's simple to make. It's served as a side dish, it's eaten with Akki Roti or Rice. I have used pressure cooker to speed up the time, but you can also slow cook it in a pot. 

To Marinate the Chicken

Ingredients

750 grams Chicken pieces washed and cleaned

1 tsp Turmeric powder

1 tsp Chilli powder

Salt to taste

Method

Marinate the chicken with turmeric powder, chilli powder and salt for 1 hour.

For the Masala powder

Ingredients

1 tsp Mustard seeds

1 tsp Black Pepper corns

1 tbsp Coriander Seeds

1 tsp Cumin seeds

5 Cloves

1 medium stick Cinnamon

Method

Dry roast the mustard seeds, black pepper,coriander seeds and cumin seeds till a strong aroma releases. Cool it and grind them into a powder.

For the Wet Paste

1 Medium size  Onion chopped

1 Medium size Tomato chopped

6 Garlic Pods

1 Inch Ginger

2 Green Chillies

1/2 tsp Roasted Poppy seeds - I have not added

1/2 cup fresh or frozen grated Coconut

Method

In a grinder, grind the Onion, Tomato, Garlic, Ginger, Green Chillies and Coconut into a paste.

To make the Curry

Ingredients

Marinated Chicken

1 medium size Onion finely chopped

Few Curry Leaves

Wet Paste

1/2 tsp Kachampuli (Black Vinegar)

OR

1 tsp Tamarind paste

1 1/2 tbsp Dry Masala powder

Salt to taste 

3 Tbsp Oil

Method

Take a pressure cooker. Add oil, let the oil heat up, add the onion and curry leaves. Sauté on the onion medium heat for 2 minutes. Add the wet paste, stir it and cook for 3 minutes on a medium low heat. Add 1/4 cup water and continue to cook for 2 minutes more. Add the chicken pieces, stir and cook for a minute. Add the powder masala. Stir and cook for another 2 minutes. Add 1 1/2 cups of water. Stir for a minute. Cover the pressure cooker and allow 4 whistles. Switch off the flame and let the pressure release. Open the lid. Add salt and tamarind paste and stir the curry. Let it the curry simmer for another 2 minutes. Serve the Koli Saaru with Akki roti or Rice.

Murg Moti Pulao

The name Moti which is in Hindi means Pearl, is basically tiny meat or paneer balls cooked with rice and is covered in silver varq - edible silver leaves. 

This recipe is very easy to make and flavorful. I have not fried the meat ball, instead boiled them and then cooked it with rice.I personally don't like silver varq, since it is not good for health. Hence I have just applied little varq for show. 

For Murg Moti

Ingredients

250 grams of ground Chicken mince

1 Onion paste

1 tsp Ginger - Garlic - Chilli paste

1/2 tsp Garam Masala powder

1/2 tsp Cumin powder

1/2 tsp Coriander powder

1/2 tsp Chilli powder

1/2 tsp Turmeric powder

Salt to taste

Method

To make the moti balls, in a mixing bowl add the ground chicken,onion, ginger - garlic - chilli paste, cumin powder, coriander powder, chilli power, turmeric powder and salt. Mix all the ingredients very well till the fat releases from the meat. Make small size balls, keep it in the fridge for 30 minutes. Boil 3 cups of water, add the chicken balls and let it cook for 10 minutes. Remove the balls and keep it aside. Retain the chicken stock for cooking.

For Pulao

Ingredients

250 grams Basmati Rice washed and soaked in water

Chicken meat balls

1 medium size Onion sliced

1 medium size Tomato sliced

1 tsp Ginger - Garlic - Chilli paste

2 tbsp Coriander Leaves chopped

1 tbsp Mint Leaves chopped

1 cup Curd

2 Bay leaves

2 Cloves

2 Cardamom

1 small piece Cinnamon

1/2 tsp Cumin seeds

1/2 tsp Turmeric powder

1/2 tsp Coriander powder

1/2 tsp Cumin powder

1/2 tsp Garam Masala powder

2 1/2 cup Chicken stock

Salt to taste

1/4 cup Ghee

Silver Varq 

Method

Take a pot, add ghee. Let it melt. Add the cloves, cardamom, cinnamon and bay leaves. Let it crackle. Add the ginger - garlic and chilli paste, sauté it for a minute. Add the onion and sauté it till the onion is changes its colour. Add the curd and stir it for some time. Add turmeric powder, cumin powder, coriander powder, garam masala and salt. Stir occasionally and cook for 5 minutes. Add 1/4 cup Water and cook till the oil releases. Add the tomato coriander leaves and mint leaves. Stir and continue to cook for 2 minutes. Drain the water from the rice. Add the rice, stir for a minute and then add chicken stock. Cover and cook till the rice is almost 80 percent done. Add the  moti balls and keep 6 to 8 moti balls aside for garnishing. Stir, cover and cook further till done. Garnish with the remaining moti balls and mint leaves. Apply little silver varq on the balls. Serve it hot.

Chicken Kachori....

Kachoris are very popular as snacks and can be enjoyed with hot tea. The stuffing can be anything of your choice and the outer cover is made with All Purpose Flour. It is deep fried and it is served with sauce or green chutney. 

Here I have stuffed the Kachoris with chicken mince.

For the stuffing

Ingredients

150 grams of fine Chicken mince

1 Onion finely chopped

1 Green Chilli chopped

1 tbsp Coriander Leaves chopped

1 tbsp Mint Leaves chopped

1 tbsp Ginger - Garlic - Chilli paste

Salt to taste

1 tsp Garm Masala powder

(1/2 tsp of Cumin seeds, 1/4 tsp Coriander seeds, 1 small Cinnamon stick, 2 Green Cardamom, 2 Cloves and 6 Peppercorns - ground together )

2 tbsp Oil

Method

Take oil in a wok, let it heat. Add the onion. Let it sauté till translucent. Add the ginger - garlic - chilli paste. Stir and sauté for 2 minutes. Add the chicken mince. Mix it and cook for 2 minutes. Add the salt, garam masala powder, chopped chilli, mint leaves and coriander leaves. Stir and cook till the liquid from the chicken mince has dried up. Keep it aside.

For the Dough

Ingredients

2 1/2 cups All Purpose Flour

1/2 tsp Baking powder

Salt to taste

1 Egg

2 tbsp Oil

Method

In a mixing bowl - add the flour, baking powder and salt. Mix it. Add the egg and little water at a time and knead it. Add 1 1/2 tbsp oil and further knead it into a medium hard dough. Apply oil on the dough, cover and keep it for 15 minutes. Knead it once more.

To make the Kachori

Ingredients

Stuffing

Dough

Oil to fry

Method

Heat the oil in a fry pan. Take a big lime size portion of the dough. Apply oil on the rolling board and pin. Roll it into a small 
disc. Add a tbsp of the stuffing. Bring the edges to the middle over the filling and pinch them together and seal the edges together, roll it once more into a small disc. Fry the Kachoris on a low flame till golden brown on both the sides. Serve it hot with tomato sauce or chutney.

Garlicky Chilli Mango Chicken Roast...

Since mangoes are in season, here is a simple recipe of chicken roast with mango pulp. The chicken is marinated with salt, garlic, pickled red chilli paste, lime juice, mango pulp, salt and oil. It is then roasted in an oven. It is then served with tomato and cucumber slices. This can be eaten with pav, bun, naan or as a starter. Very simple recipe but taste great...

Ingredients 

1 small size cleaned whole Chicken 

Salt to taste 

2 Garlic pods cleaned and finely minced 

1 tbsp Preserved Red Chilli coarsely ground 

2 tbsp Lime juice 

1/2 cup Mango pulp 

3 tbsp Oil

Method 

Take the chicken and pat it dry. Sprinkle salt and rub it on the chicken. Leave it for 5 minutes. Drizzle the lime juice and rub it on the chicken. Now add garlic and chilli paste. Rub it well on the chicken. Add the mango pulp and 1 tbsp of oil. Rub it well, put some of the paste inside the chicken and let it marinate for an hour. Drizzle some oil on the chicken. Roast it in a preheated oven for 15 minutes at 200 degrees celcius. Remove the tray. Turn the chicken, drizzle with some more oil. Continue roasting the chicken for another 15 minutes. Remove the tray, turn the chicken again, drizzle with remaining oil and roast it again for 15 minutes more. Serve it hot with cucumber and tomato.

Egg and Chicken Kothu Roti...

Kothu Roti ( Chopped Roti) is a Sri Lankan dish made from Godhamba roti (a type of Sri Lankan roti) and vegetables, eggs or meat, and spices. This dish is similar to Kothu Parotta from Tamil Nadu. The taste of Kothu Roti will vary depending on the ingredients used. This is a popular street food... 

Here is my adaptation of the dish with left overs... I wanted to make it bit tangy.. So I added sour tamarind Chutney to it...

Ingredients

6 leftover Rotis or Parotta  shredded

1 Onion sliced

1 Carrot sliced

1/2 cup Cabbage shredded ( I have used red cabbage) 

1 Green Capsicum sliced 

3 Green Chillies chopped

Few Curry leaves 

1 tbsp Coriander leaves chopped 

1/2 tsp Mustard seeds

1/2 cup left over Chicken curry with small boneless chicken pieces in it. 

1/4 cup of Tamarind Chutney 

Salt to taste

1/2 tsp Turmeric powder

1 tbsp Srilankan Curry Powder or Madras Curry powder 

2 Eggs

3 tbsp Oil 

Method 

Add oil into a pan. Let it heat. Add mustard seeds, curry leaves and green chillies. Let the mustard seeds crackle. Add the vegetables except for the coriander leaves. Stir fry the vegetables for a minute. Add the eggs. Stir and cook the eggs with the vegetables for 2 minutes. Add the shredded rotis. Add the leftover curry, tamarind chutney, curry powder, turmeric powder, salt and 1/4 cup water. Stir on high flame, keep cutting the ingredients with the edge of the spatula and mixing it well. Sprinkle coriander leaves and serve it hot.

Cantonese Style Chicken Sausage and Green Garlic Vegetable Stir Fry...

Cantonese cuisine is a simplified traditional Chinese cuisine which comes from Guangdong province and is one of the Eight Culinary Traditions of Chinese cuisine. The ingredients used in Cantonese cuisine, are spring onion, sugar, salt, soy sauce, rice wine, cornstarch, vinegar, scallion oil, and sesame oil, to enhance the flavour, garlic is heavily used in some of the dishes. Ginger, chilli peppers, five-spice powder, black pepper powder, star anise and a few other spices are also used. 

Net source... 

This dish is good for starters. The sugar balances the flavour of the sourness. Love the flavour of the garlic. 

Ingredients 

10 pieces of Chicken sausage cut into pieces

1 cup Yellow and Red Capsicum cut into cubes

1 Onion cut into cubes

2 to 3 Green chillies slit into 2 halves

6 to 8 whole Garlic cloves 

1 cup Green Garlic leaves cut into pieces 

1 tbsp Rice Wine Vinegar or White Vinegar

1 tbsp Soya Sauce

1 tsp Chilli Sauce

Salt to taste 

1/4 tsp Pepper powder

1/2 tsp Sugar 

2 tbsp Sesame seed Oil 

Method 

Take a wok or a fry pan, add oil. Heat up the oil. Add the sausages and stir fry for a minute. Add the whole garlic, green chillies and onions. Stir fry on high flame till the onions are light pink in colour. Add the capsicum and stir for 2 minutes. Add the green garlic leaves. Stir for a minute. Add the vinegar, soya sauce, chilli sauce, sugar, salt and pepper powder. Stir for a minute and serve it hot.

Hotchpotch Sandwich Casserole

This scrumptious dish is excellent for breakfast or dinner time served with a hot bowl of soup. This is an experiment in my kitchen. Here I have not added fruits as I did not have any, but usually slices of pineapple or papaya or strawberry goes very well. You can add any vegetables with leftover keema or any types of cold cuts... I have used home made sweet potato whole wheat bread here. For eggetarian cooked soya keema or cooked rajma beans and paneer can go well with the other ingredients mentioned in the recipe...

Ingredients

1 Bread Loaf cut into medium slices

1 medium size Potato sliced and par boiled

2 Tomatoes sliced

2 Onions sliced

1 small size Zucchini sliced

6 Chicken Salami

1 Canned Tuna

3 Cheese sliced

1/2 cup Green Leafy purée ( Handful Coriander leaves + Spinach leaves + 3 Garlic cloves + Salt to taste )

3 Eggs

1/4 cup Butter melted

Method

Take a baking dish. Grease the base with butter. Arrange the bread slices at the base. Take the green leafy purée and mix it with the melted butter. In a bowl break the eggs and mix the green leafy mixture with eggs. Pour 1/2 of the green leafy and egg mixture on the bread slices. Arrange the sliced tomatoes, zucchini, onions, chicken salama and  potatoes in the baking dish one after the other. Spread the canned tuna over the vegetables. Arrange the cheese slices. Cover up the cheese slices with the bread slices. Pour the remaining mixture of green leafy purée and egg. Bake it for 20 minutes in a preheated oven at 180 degrees. Remove it from the oven and let it stand for 10 minutes before cutting and serving it.