Green Chicken

Green Chicken

Green Chicken is a mouthwatering, tasty and a authentic  green curry made by spinach,mint, coriander leaves..

Ingredients:::

•  500 gms boneless chicken - cut into small pieces

For Marination:

• Ginger paste - 1 tsp
• Garlic paste - 1 tsp
• Yogurt - 6 tbsp
• All purpose flour (maida) - 2 tbsp
• Salt to taste

For Green Paste(Grind Together)

• Fresh Coriander - 1 cup
• Spinach- 1 cup
• Fresh mint leaves (optional) -½ cup
• Kasoori methi - 1 tbsp
• Garlic - 5 flake
• 1'' ginger
• Small onion -1PC
• Green chillies - 2pc

Other Ingredients :

• Oil - 5 tbsp
• Salt - to taste
• Garam masala - ¼ tsp
• Whipped cream - ¾ cup
• juice of 1 large lemon

Method:::

• Mix all the marinate ingredients and chicken pieces.
• Marinate for 1-2 hours in the refrigerator.
• Spread chicken pieces on a tray and spray with oil. Grill in oven at 375°F(190°C) for 10 minutes overturn and grill again for 5 minutes.
• Heat oil in a kadhai.
•  Add the green paste. Fry for 5-6 minutes.
• Add salt and garam powder. Cook for 2 minutes.
• Add cream and grilled chicken and mix well.
•  Add lemon juice before serving and garnish with tomato wedges.

Gobi Manchurian

Gobi Manchurian

Gobi Manchurian is an Indian Chinese fried cauliflower food item popular in India. Gobi Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. In its two stage preparation, the first stage requires preparing a spiced corn flour batter, dipping cauliflower florets in it and deep frying them. In the second stage, the deep fried florets are sautéed with chopped onion, capsicum, garlic, etc in soy and chili sauce.

Ingredients::: 

• Cauliflower-cut into florets  -  1 Medium

For the batter:

• Cornflour  - 1/2 cup
• Maida       -   1/4 cup
• Ginger garlic paste -  2 tsp
• Red chilly powder  -  1 tsp
• Salt   -  As needed
• Oil, to deep fry  -  As needed

For the Gravy:

• Oil -  1 tbsp
• Garlic sliced thin  -  1 tbsp
• Capsicum - cut into ½ inch squares  -  1pc
• Onion, cut into small pieces  -  1 Big
• Soya sauce  -  1(1/2) tbsp
• Tomato sauce   -   3 tbsp
• red chilly powder   -  1 tsp
• Salt - As needed
• Spring onions  -   2-3
• Cornflour, mixed with 3 tbsp water  -   1 tbsp

Method:::

1. Boil water and add cauliflower florets, salt and turmeric powder. Cook only till half boiled, drain water and keep aside.
2. Mix all the above ingredients with water to form a thick batter. Marinate the boiled cauliflower florets in the batter, mix well and leave it fmarinated for 15 - 30 mins.
3. Then deep fry them till golden brown or until crispy.
4. Heat oil and add sliced garlic, saute for 2 mins then add onion, capsicum and saute them for 3 mins.Let the onions and capsicum retain its crispiness and do not let them turn brown.
5. Then add spring onions if you are using it and saute well.
6. Now add the red chilly powder and salt [Remember boiled cauliflower already has salt in it].
7. Keep in high flame and add soya sauce, mix continuously for few seconds.Simmer and add tomato sauce, mix well.
8. Then add cornflour water mixture, mix well and continue to cook till it becomes thick.
9. Now add toasted/grilled gobis. Mix well again for 3-4 minutes for the flavours to get blended well with the gobis. The gobi pieces should be a little crisp and not soggy at this stage.
10. Garnish with spring onions and Yummy saucy gobi manchurian is ready.
11. Serve hot immediately before it becomes soggy! 

Tip:::

• Make sure not to saute the veggies for a long time in the sauce as the veggies need to be crisp.

Chilli Fish

Chilli Fish

Chilli Fish is one of the most sought after Indian Chinese dish. Made with fillet of Bhetki/Barramundi (Lates calcarifera), chilli fish makes excellent finger snack with drinks, also can be served as a side dish with Asian main course of rice or noodles.

Ingredients:::

• Bhetki Fish Cube : 500 gms (Or any boneless Fish cube)
• Ginger garlic paste: 1/2 tsp.
• Lime juice: 1 tsp or half lime.
• Pepper powder: 1/4 tsp.
• Red chilly powder: 1/4 tsp.
• Flour: 4 tbsp.
• Cornflour: 2 tbsp.
• Soya sauce: 1 tsp.
• Pepper powder: 1/4 tsp.
• Kashmiri Chilly powder: 1/2 tsp.
• Soda powder: A fat pinch (optional).
• Salt as needed.

For the gravy:

• White part of green onion: Chopped, about 3 sprigs.
• Garlic: 3or 4 cloves, chopped.
• Kashmiri Chilly powder: 1 1/2 tsp (decrease and increase according to your tolerance)
• Pepper powder: 1/2 tsp.
• Vinegar - 1/2 tsp.
• Soya sauce: 1 tsp.
• Tomato sauce: 2 tbsp.
• Sugar: 1/4 tsp.
• Capsicum - 1pc.
• Green chilly:2 green chilies chopped
• Green Chilly Sauce - 1tsp.
• Cornflour: 3/4 tbsp.
• Water: About 1/2 cup.
• Green part of spring onions: About 3 tbsp to garnish.

Method:::

1. Marinate the fish with Ginger garlic paste, Lime juice, Pepper powder, Red chilly powder & Salt....Keep aside for at least 15 min.
2. Into a bowl put Flour, Cornflour, Soya sauce, Pepper powder, Kashmiri Chilly powder, Soda powder, Salt. And mix well....
3. The batter should not be too thick or too thin.. 
4. Dip each fish piece into the batter and fry in hot oil......keep aside the fried fish.
5. In another kadai or pan, heat a 2 tbsp oil. Add the chopped garlic.
6. Then add in the chopped spring onion, capsicum.
7. Stir fry it for a min or two. Add in 1 1/2 tsp of Kashmiri chilly powder, 1/2 tsp pepper powder, and salt. Give it a mix.
8. Add in vinegar, 2 tbsp tomato sauce, 1 tsp soya sauce, green chilly sauce, 2 green chillies chopped and 1/4 tsp sugar. Stir well.
9. Add 3/4 tbsp corn flour into 1/2 cup water and mix until corn flour is dissolved ....pour this into the kadai..
10. This will thicken when it starts to boil....at this time check salt.
11. Drop in the fried fish....simmer the fire and .mix gently because we do not want the fish to be crumbled.
12. Sprinkle spring onion.....it is must as it gives the flavor to the dish. Mix evenly.
13. Serve immediately with Rice, Noodles or pass it as finger snack with drinks

Tip: 

• Seasoning should be done very carefully as bothe the Soya and MSG are salty. 
• If it’s served as side dish to main course, retaining little gravy is recommended, if it’s served as a snack, make it dry.

Mix Vegetable Uttapam

Mix Vegetable Uttapam

Uttapam is a dosa-like dish made by cooking ingredients in a batter. Unlike a dosa, which is crisp and crepe-like, uttapam is a thick pancake, with toppings cooked right into the batter. Uttapam is sometimes characterized as an Indian pizza. Uttapam is traditionally made with toppings such as tomatoes, onion, chillies, capsicum and cabbage mix; other common choices are coconut or mixed vegetables. It is often eaten with sambar or chutney.

Ingredients:::

Ingredients

For The Batter:

• 3 cups rice
• 1 cup urad dal
• Salt to taste
• 1 tsp oil
• Water 

For Filling:

• 1 big onion chopped
• 1 tomato chopped
• 1 green bell pepper chopped or sliced
• 1 big beetroot boiled and peeled
• 5-6 green chillies chopped
• Fresh coriander leaves chopped
• Salt to taste
• 1 cup oil or butter

Method

 Method:::

1. Soak the rice and dal individually for about 10-12 hours or overnight in the water.
2. In the morning grind them to make a smooth paste.
3. Add water if require while grinding. But make sure the batter should be medium thick in consistency.
4. Add salt and oil in the batter and mix well.
5. Heat the non-stick tawa on medium high flame and drizzle little bit of oil.
6. Spread a spoonful batter on the heating tawa and sprinkle oil on the edges.
7. Now you may start putting vegetables one by one also sprinkle little bit of salt.
8. Drizzle little oil on top of the veggies.
9. Here you may use butter as well. Leave to cook for 1-2 minutes or until you observe the golden edges.
10. Simmer the gas and turn the uttapam.
11. Again drizzle few drops of oil and leave for 1-2 more minutes.
12. Take out from the tawa and serve on the plate.
13. Serve on the spot with sambar and coconut chutney.
14. In the similar way make all the remaining uttapam’s from the batter. 

Tips:::

• You may add veggies of your choice.
• Kids usually like this uttapam with the tomato sauce.