Chicken Manchuria

Ingredients:

2 lbs Boneless Skinless Chicken
Oil to deep fry
Green Chilli sauce
Soy Sauce
For Marination:
Lime juice
Ginger + Garlic paste
Salt
Red Chilli powder
For Garnish:
Green Chillies
Curry leaves
Cashew nuts
Spring Onion (chopped)

Method:

Cut chicken into 1 inch cubes and wash well. Marinate the chicken using the above mentioned ingredients. Cover the mixing bowl and let it sit in the fridge for atleast a couple of hours Heat oil. Deep fry the chicken pieces. Use a wok or a wide pan add some oil and put all the chicken pieces. Add the soy sauce and the green chilli sauce. And stir fry the chicken with the sauces until there is no extra liquid left. The pieces should be wet to touch. Set this aside. Fry slit green chillies and curry leaves and the cashew nuts . Use this as garnish for the chicken. Also, some fresh cut spring onions. Serve hot.

Paneer Manchuria

Ingredients

1.250 gm panner cut into strips (Julian).
2.8 cut green chilis, splinted.
3.1 medium size onion chopped.
4.1 green onion cut in to small rings.
5.1 medium tomato.
6.2 handful of coriander leaves chopped.
7./2 inch ginger and 8 cloves garlic chopped.
8.1/2 tbsp pepper powder, 1/2 tbsp garam masala and 1/2 tbsp coriander powder.
9.1 pinch tasting powder and pinch turmeric powder.
10.1 1/2 oz soy sauce less then 1/2 oz chili sauce.
11.10 tbsp oil and little salt.

Method:

1. Fry paneer with 5 tbsp oil keep it aside (little brown), in same frying pan, put 5 tbsp oil and add onion when onion become little brown,
2. Add ginger and garlic paste fry until the onion becomes brown
3. Then add all other ingredients except tomato, coriander leaves and green onion
4. Fry it a little and put paneer on it, add tomoto and green onion fry until it is fried completely.
5. Garnish it with coriander leaves.

Tandoori Chicken

Ingredients:

1 chicken(3 lbs.), quartered
2 tablespoons lime juice
1 1/2 teaspoons salt
2 1/2 cups yogurt
2 tablespoons grated fresh ginger
8 garlic cloves, crushed through a press
1 1/2 teaspoons ground cardamom
1/2 teaspoon cumin
1/4 to 1/2 teaspoon cayenne pepper, to taste
1/4 teaspoon freshly ground black pepper
1 teaspoon red food coloring(optional)
Scallions and lime wedges

Directions:

1. Remove skin from chicken; make two deep gashes in each piece of meat. Rub chicken all over with 1 1/2 tablespoons of the lime juice and 1 teaspoon salt. Place in a 12x8x2-inch baking dish.

2.In a medium-size bowl, combine yogurt with ginger, garlic, cardamom, cumin, cayenne, black pepper, remaining lime juice and salt, and food coloring, if desired. Pour over chicken and turn to coat. Cover loosely and refrigerate, turning occasionally, for at least 4 hours or overnight to develop flavors.

3. When ready to cook, light charcoal grill or preheat oven to 400 degrees F. Grill over medium-hot coals or bake 40 to 50 minutes, turning and basting frequently with yogurt marinade. Garnish with scallions and lime wedges

Saffron Rice

Ingredients:
Saffron - 1/2tsp,
Hot milk - 2tap,
Rice - 150gms
Ghee - 45gms
Cardamom seeds- 3
Cinnamon - 1inch
Cold milk- 2/3cup
Sugar- 4tsp
Thick cream - 2tsp
Flaked almonds- 30gms
Toasted walnuts - 30gms
Raisins - 30gms

Method:

Saffron should be socked in the hot milk. Cook the rice for five minutes, and drain. Melt ghee in a saucepan saute rice, cardamom and cinnamon for three minutes. Add cold milk and sugar cook over low heat, cover until the rice is fully cooked. Add cream and saffron milk, cover cook for 1 minute. Rice is ready to serve. While serving decorate it with almonds, walnuts, raisins, mace, and mint leaves.very very taste dish.

Sharbat

Ingredients:

Mango juice:1cup,
Pineapple juice:1cup,
Orange juice:1/2cup,
Ice cold milk:1cup
Sugar :2 tbls.,
Sugar :2 tbls,
Lime juice :few drops,
Vanilla essence :few drops

Method:

Grind 2 tbls of sugar finely. Blend all the ingredients in a mixer. Refrigerate.
Decorate the glasses with slices of lemon. Serve chilled.

Kulfi

Ingredients:

-Condensed Milk : 1tin
-Milk : 4 cups
-Khoa : 100gm
Maida : 1tbsp
Chopped and blanched
almonds and cashew: 10-12pc

Method:

Mix together condensed milk, milk, maida and khoa. Bring to boil, stirring constantly. Reduce heat and cook for 5minutes stirring constantly. Remove from fire. Cool. Add almonds and cashew. Fill into kulfi moulds and freeze overnight.

Maamidikaaya Pappu

Ingredients:

-Arhar/toordal :250gms .
-Water:4 cups
-Green mangoes :4 medium sized,
peeled and cut into 6/8 pieces
each lengthwise
Turmeric:1 tsp, garlic-6.
Green chilies:4-6 slit , Salt to taste,
Sugar :1-2 tsps or to taste,
Ghee :1 tsp

Method:

Wash dal and stir into boiling water. Add turmeric and after stirring, continue cooking for about 20 minutes. Add the green mangoes, green chilies and salt to taste.
Continue cooking until green mangoes are soft but not mushy. Add sugar to taste.
In a karai/wok heat ghee and add garlic peaces. Stir well. Bring to boil once and remove from fire.
serve with hot rice and papad.