Chicken 65

Ingredients:-
1 lb Chicken
1/2 Cup Yogurt
A Pinch Of Ajinomoto
2-3 Tbsp Soya Sauce
3-4 Tbsp Corn Flour
2-3 Green Chilies
1 Tbsp Ginger & Garlic Paste
Salt To Taste
Red Food Coloring
Oil For Deep Frying


Method
Mix The Chicken Pieces With Yogurt, Salt And Cook The Chicken Until The Pieces Are Tender And All The Water Evaporates. Keep The Chicken Pieces Aside.


Mix Ajinomoto, Soya Sauce, Corn Flour, Ginger-Garlic Paste, Red Coloring And Salt In A Vessel And Marinate The Cooked Chicken Pieces In It. Marinate For 4-5 Hours. Deep Fry The Chicken Pieces In Oil And Drain.


Also Deep Fry The Sliced Green Chilies And Decorate On The Top Of The Chicken Pieces.

Coconut Puri

Ingredients For Dough:-
2 Cups Maida (All-Purpose)
1 Cup Wheat Flour
2 Tbsp Oil
1/2Tbsp Salt

For Filling:-
1 Cup Finely Grated Coconut
1/2 Cup Gram flour
2 Tbsp Oil
8-10 Sprigs Curry Leaves Cut Into Fine Pieces
8 Green Chilies, Chopped
1Cm Ginger, Finely Chopped
1/2 Tbsp Chili Powder
1/4 Tbsp Mustard Seeds
1/4 Tbsp Salt
A Pinch Of Asafoetida

Method:
Mix Maida, Wheat Flour, Salt, Oil With Enough Water To Make A Firm Dough.


Heat Oil In A Pan, Season With Mustard Seeds And Asafoetida. When Mustard Splutters, Add Green Chilies, Ginger, Curry Leaves And Fry For Few Minutes. Than Add Coconut, Gram Flour And Fry Till Roasted. Allow It To Cool. Also Add Salt, Chili Powder, Little Water And Mix Well. Make Into Small Balls. Make Larger Balls Of The Dough, Fill Them With The Coconut Gram Flour Balls, Flatten Them And Gently Roll Them Out Into Small Puris. [Be Careful That The Filling Does Not Come Out]


Deep Fry In Hot Oil Till Puffed, Golden And Serve Hot With Any Chutney.

Tandoori Chicken

The Most Popular Variation Of Grilled Chicken In The Indian Cuisine...!!!

Ingredients:-

Chicken 1

Lemon Juice 3tsp

Red Chili Powder 2tsp

Curd (Yogurt) As Per Taste

Garlic Paste 1 tsp

Ginger Paste 1 tsp

Garam Masala Powder 1/2 Tsp

Mustard Oil 1 tsp

Oil For Basting

Salt As Per Taste.

Method:-

1) Skin The Chicken And Make Diagonal Incisions All Over.

2) Mix 1 tsp Red Chili Powder, Salt And 2 tsp Lemon Juice. Apply This To The Chicken And Leave It For Half An Hour.

3) Hang Curd/Yogurt In The Muslin Cloth For Some Time. Take Yogurt In A Bowl, Add Red Chili Powder, Salt Lemon Juice, Ginger Paste, Garlic Paste, Garam Masala Powder And Mustard Oil. Mix Well.

4) Apply This Marinade To The Chicken. Put The Chicken Onto The Skewer And Roast In The Tandoor Over.

5) When Chicken Is Almost Done, Baste It With Oil, Roast Again Till Done.

6) Serve Hot With Onion Slices And Lemon Wedges.

Vermicelli Masala Vadai (Vada)

Ingredients:-
Vermicelli 1 Cup
Yogurt 1 Cup
Red Chilies 8
Ginger A Small Piece Grated
Garlic 2-4 Flakes Chopped
Cloves 4
Salt 1/2 Tbsp
Onions Chopped
Curry Leaves A Few
Cilantro A Small Washed And Finely Chopped
Cooking Oil For Frying


Method:-
Soak Vermicelli In Yogurt For One Hour. Grind Ginger,  Garlic, Red Chilies, Cloves, And Salt Finely. Mix This With The Soaked Vermicelli. Add Chopped Onions, Curry Leaves, And Cilantro To This. Make Small Balls And Fry In Oil.

Banana Dosa

Ingredients:-
250g All-Purpose Flour (Maida)
4 Bananas, Mashed
1 Egg
75g Sugar
2g Cardamom Powder
1/4 Tbsp Baking Powder
1 1/2 Glass Milk
50g Oil

Method:-
Beat The Egg Well And To This, Add Sugar, Milk And Mashed Bananas. These Ingredients Can Also Be Mixed In A Blender.


To The All-Purpose Flour, Add The Above Banana Mixture And Mix Well To Form Dosa Batter.


Now Add Cardamom Powder And Baking Powder To The Batter And Mix Well.


Heat A Flat Pan And Make Thin Dosa. Fry On Both Sides Until Golden Brown In Color With Little Oil.


Serve Hot With Any juice...

Indian Cream Of Tomato Soup

1 1/2Lb Ripe Tomatoes, Chopped
1 Tbsp Chopped Lemon Grass
2 Curry Leaves2" Fresh Ginger, Peeled & Chopped
1 Tbsp Salt
4 Fl Oz Water
4 Fl Oz Single Cream
1 Pt Milk
1 Tbsp Ground Roasted Cumin Seeds
Pinch Ground Black Pepper
Pinch Cayenne Pepper
Tbsp Lime Or Lemon Juice
1 Tbsp Chopped Coriander Leaves

Put The Tomatoes, Lemon Grass, Curry Leaves, Ginger, Salt And Water Into A Saucepan And Bring To The Boil. Lower The Heat, Cover And Simmer Gently For 15 Minutes.

Uncover, Increase The Heat And Simmer More Rapidly For Another 15 Minutes. Puree In A Liquidizer Then Sieve. You Should Have About 3/4 Pt Thick Tomato Juice.

Add The Cream, Milk, Cumin Seed, Black And Cayenne Pepper And The Lime Or Lemon Juice. Stir Together Well And Reheat Gently Without Boiling.

Serve Garnished With Freshly Chopped Coriander.