Chicken_Manchurian

Ingredients

• 1lb Cut into 1inch square pieces Chicken
• 1.5 tbsp Corn Flour
• 1 Egg
  
• 1.5 tbsp Flour
  
• to taste Salt
  
• to taste Ground Black Pepper
  
• 2 tbsp Oil
  
• 2 tbsp Crushed Ginger
  
• 2 tbsp Crushed Garlic
  
• 2 tbsp Crushed Green Chili
• 2 tbsp Chopped Cilantro
  
• 1 cup Chicken Stock
  
• 1 tbsp Soya Sauce
  
• 1/4 tsp Salt
  
• 1/4 tsp Ground Black Pepper
  
• 1/4 tsp Sugar
• 1/4 tsp Ajinomoto
  
• 2 tbsp Dissolved in 1/4 cup water Corn Flour
• 1 tsp Optional Sherry
  

Method

1. Mix Corn flour, flour, salt and pepper with the beaten egg to make the batter.
2. Dip the chicken pieces in the batter, deep fry till golden brown. Keep aside.
3. For the Manchurian sauce, heat oil in a pan. Lightly Fry garlic and ginger till they just change color.
4. Add green chilies and cilantro leaves. Fry for a minute.
5. Reduce heat, add chicken stock, Soya sauce, salt, sugar, pepper and ajinomoto. Cook for 5 minutes.
6. Add corn flour mixed with water and give one boil. Add fried chicken and cook for 1-2 minutes. Serve hot.

OYSTER AND BUTTON MUSHROOMS

Ingredients

• 1 lb. oyster mushrooms
• 1 lb. button mushrooms
• 2 lemons - grate one, slice one
• 1 tbsp. lemon peel
• 1/4 c. extra virgin olive oil
• 1/2 c. scallions, cut in 2-inch diagonal (green onion)
• 1/4 c. dry white wine
• 1 stick butter

Method

1. Slice button mushrooms crosswise and set in a deep bowl with oyster mushrooms.
   
2. Squeeze the juice of lemon over mushrooms and coat well.
   
3. Slice the remaining lemon in medallion style; set aside.
   
4. Put mushrooms into deep earthen dish.
   
5. Add oil to a heated pan until it begins to smoke.
   
6. Add butter and mushrooms and cook until limp, about 6 minutes. Simmer down. Add scallions and saute until onions are a bright green.
   
7. Pour in wine.
   
8. Salt and pepper to taste (optional).
   
9. While still hot, sprinkle mushrooms with lemon peel and serve on a dish garnished by the lemon slices. Serves 4-6.

NOTE:
Serve as a side dish or over vegetables or over omelets.

Stuffed Roasted Peper

Ingredients

• 4 − 7 oz. cans roasted peppers
• 1 cup seasoned breadcrumbs
• 8 oz. shredded fontina cheese
• 3 cloves minced garlic
• 1/4 cup imported grated romano cheese
• A few sprigs of fresh parsley,
• chopped fine Salt and pepper

Method

1. Flour and beaten eggs (enough to dredge peppers in) Olive oil to fry peppers in Drain peppers and rinse with water.
2. Open peppers, splitting in one side, so that they lay flat on counter.
3. Sprinkle with small amount of breadcrumbs, reserving most to coat peppers with.
4. Add minced garlic, shredded fontina cheese, parsley, and grated romano cheese.
5. Roll up peppers, keeping as much filling inside as possible, then dredge in flour, egg, then seasoned bread crumbs and set aside.
6. Heat olive oil on medium−high heat in frypan.
7. When hot, fry peppers until golden, turning once to brown evenly.
8. Sprinkle with salt and pepper and serve.

Potato Stuffed Chillies

Ingredients

• Green long Mirch [chilies] – 4 big ones
• Potatoes – 2 medium size
• Besan (Bengal gram flour) – ½ cup
• Cumin seeds – 1 tsp
• Mustard Seeds -1 tsp
• Asafoetida (Hing) powder -1/4 tsp
• Olive oil – 4 tbsp
• Turmeric powder-1/2 tsp
• Red chili powder – 1 tsp
• Coriander powder – 1 tbsp
• Garam masala powder – ½ tsp
• Amchur powder (dried mango powder) – ½ tbsp
• Kitchen King masala – 1 tsp

Method

1. Wash and dry green mirch. Make a slit lengthwise in the mirch and remove all the seeds.
2. Boil and peel potatoes and keep aside.
3. In a pan heat 2 tbsp oil. Add cumin seeds, mustard seeds and asafoetida powder. When it crackles, add boiled potatoes and mash it. Sauté for another 2-3 minutes mix well and cover the pan with the lid. Turn the heat to medium-low for 2 minutes.
4. Add one spoon at a time besan to the potatoes and mix well. After adding all the besan to the pan, cover it for 4-5 minutes to cook the besan thoroughly. Add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder, amchur powder and salt). Mix well and cook for a minute. Stuffing is ready.
5. Take the stuffing off the flame and cool it down.
6. Preheat oven at 375 degrees for bake.
7. with the help of dry spoon fill up the mirch with stuffing. Arrange stuffed mirch in an oven proof shallow pan, drizzle 1 tbsp vegetable oil and bake it in the oven for 15 minutes. Keep checking few times.

Once done, enjoy with fresh roti or paratha.

Madrasi Biryani

Method

For Rice:

• 1&1/2 cups of Basmati Rice
• 6 Cloves
• 1/2 Lime/Lemon Juice
• 3 Sticks of Cinnamon
• 3 Cardamom whole
• 6-8 Black Pepper whole
• 2 Tomato cut in small pieces
• 1/2 Cup Ghee or Butter
• 1/2 Cup Onion cut in long piece.
• 3-4 Green Chilies cut in long
• 1 tsp. Salt

For Chicken:

• 1 kg. (36 oz.) Chicken
• Masala for grinding:
• 1 Cup Mint leaves chopped
• 1/4 Cup Cilantro (Coriander leaves) chopped
• 2” piece of Ginger
• 10-12 cloves of Garlic
• 1 Tomato
• 3 Sticks of Cinnamon
• 3 Cardamom Seeds crushed
• 10 Cloves

For cutting in long:

• 6-7 Green Chilies (If you are using Jalapeno Pepper then use only 1 )
• 1 Onion

Dry Masala:

• 1&1/2 tsp. Salt
• 1 tsp. Red Chili powder
• 1/4 tsp. Turmeric
• 2 tbls. Coriander seed powder
• 1/2 Cup Curd or Yogurt
• 1/2 Lemon Juice

For Garnish:

• Cilentaro ( Coriander leaves)
• Cashew fried in ghee

Side Dish as, Tomato, onion salad in curd.

Method

1. Wash chicken and cut in bite size pieces.
2. Cut onions and green chilies in long. Heat oil in a pan and add four tablespoons of oil. Add onions and chilies in it and fry until golden brown.
3. Add dry masala and add ground masala in it and also 1/2 Cup of Curd or Yogurt and let it fry until aroma of fried spices start coming and it leaves the sides of the pan.
4. Add Chicken pieces in it and mix well. Let it fry for few minutes. Add lemon Juice and cook until chicken is three fourth cooked. (If it is catching at the bottom you can add little amount of water.)
5. Remove from heat

Rice:

1. Rinse Basmati rice 2-3 times in cold running water. Soak it in water for at least 1/2 an hour.
   
2. Heat 1/2 Cup of Ghee or Butter in a pan. When Ghee is hot add cut cinnamon sticks, whole cardamoms, whole cloves and put a lid over the pot. It will start spluttering.
3. Now add onion and fry until translucent. Add soaked rice and fry it for few moments.
4. Measure the curry from prepared Chicken plus water and add in rice. (Usually double amount of water is needed to cook rice) Let it cook until it boils.
   
5. Cover it and let it cook for 10 minutes. Add chicken pieces in it and cook for 5 more minutes.
   
6. Remove from heat. Remove it in a big tray and bake it for 20 minutes in 350-degree oven.
7. Garnish it with cilantro (coriander leaves) and cashew fried in ghee.
8. Serve it with Tomato, onion salad in curd.