FISH FRIED RICE

INGREDIENTS:
1/2 kg: Fish, cut into small pieces (white fish is best)
2 cup: Long grained rice
2 large: Onions, chopped
2 tbsp: Desiccated coconut
1 tbsp: Ground coriander
11/22 tsp: Turmeric powder
1-inch: Piece ginger
2 tsp: Ground cumin seeds
½ tsp: Fenugreek seeds
1 : Bay leaf
Juice of a ½ lime
1/2 cup: Oil
Salt to taste

HOW TO PREPARE:
*Wash the rice and soak it in cold water for at least 1 hour.
*Wash and cut the fish into 2-inch pieces.
*Mix the coriander, cumin, turmeric, fenugreek and ginger together.
*Heat 2 tablespoons of oil in a large frying pan and fry the mixture for about a minute.
*Place the fish in the pan, stir without breaking the pieces.
*Cover the pan and allow the fish to cook in its own steam for five minutes.
*Remove the fish carefully with a fish slice and keep them warm.
*Meanwhile, fry the onions with the bay leaf in the remaining oil till brown.
*Drain the rice and add to the onions.
*Mix the coconut and lemon juice in the rice and fry lightly for a couple of minutes.
*Pour a cup of water into the pan in which fish was fried and bring to the boil, pour this water into the rice mixture.
*Add extra warm water, just enough for the rice to simmer and cook
*Turn the rice out on a serving plate and arrange the cooked fish pieces on top.
*Garnish with chopped coriander leaves.

COOKING TIPS

 * Any salad tastes better and crisp if the vegetables have been soaked in chilled water for a while.
*A little lime juice added to beetroot will make them a brilliant red colour.
*Add a few drops of lemon juice and 1/2 tsp. ghee while steaming long grain rice (basmati) to make the it whiter and keep the grain unbroken.
*Never over-boil soups as they lose their colour and body.
*Always mash potatoes when they are still quite hot. They mash more easily and can be finely mashed too.
*Add some salt or vinegar drops while washing vegetables and greens to make them clean and germ free, eg. cauliflower, spinach,
*.Add a pinch of turmeric powder to the oil before adding green vegetables. The vegetables will retain their greenness.
*Sprinkle salt in tamarind before storing, to keep away the worms.

CHICKEN FILLED CHAPPATHY

INGREDIENTS:
Bone less Chicken 1 cup
Egg 1 no.
Oil 2 tbsp.
Chilly powder ½ tsp.
Roasted Cumin powder 1 tsp.
Garam Masala 1 tsp.
Tomato 1 no.
Onion ½ cup
Capsicum 1 no.
Green chilly 2 nos.
Coriander leaves 1 tbsp.
75% cooked Chapathi 2 to 3 nos.
Salt

HOW TO PREPARE:
For Filling:
In a pan heat oil and sauté finely chopped onions, green chilly, chilly powder, cumin powder, finely sliced capsicum,
 tomato, julian cut chicken and salt. Add one by one and fry well. Once the chicken becomes soft, add garam masala
 and chopped coriander leaves and mix well.
For Coating:
Mix gram flour, egg, salt, pinch of garam masala adding little water to a thick batter consistency.
Stuff the chapathi with the filling and roll it tight. Roll in the coating-mixture and shallow fry it in oil.
 Fry it on both the sides and serve hot with mint chutney or any ketchup.

CHICKEN MANCHURIYAN

INGREDIENTS:

1) 1 kg of small pieces of chicken
2) Soy Sauce - 300 gms
3) 200 gms Ginger cut into small pieces
4) 300gms Garlic cut into small pieces
5) Coriander leaves
6)1 Onion cut into long pieces
7) All purpose flour - 200 gms
8) Egg - 1
9) Bell pepper - 1 cut into small pieces
10) Agin-o-motto - a pinch
11) chilli powder, salt, black pepper to taste



HOW TO PREPARE:
1) Mix the all purpose flour, beaten egg, ginger garlic paste, salt, chilli powder to make a paste.
2) Add the chicken to the paste and let it for 45 minutes
3) Heat some oil in a pan and deep fry the chicken.
4) Heat a little oil in a pan and fry the onions, bell pepper, ginger and garlic pieces.
5) Add the soy sauce and let it boil
6) Add the fried chicken pieces to the boiling mixture.
7) Add the agin-o-motto and coriander leaves.

COOKING TIPS:

*Excess salt in any dish can be brought down by adding diced Potatoes, Tomatoes, or a teaspoon of Sugar
*To thicken any gravy or soup add Corn Flour to it. It is excellent thickening agent.Remember ro mix it in good water before adding to avoid lumps.
*Oil applied to Dal before it is cooked helps it to cook faster by softening the protiens.
*Add a pinch of sugar while cooking any green leaf vegetables.This will help to maintain the bright green colour.
*Chill Onion in refrigerator before cutting to avoid tears.Another way to avoid tears is to soak peeled Onions in water before cutting.
*Remove the stems from Chillies before storing them.This will keep them fresher for long time.

BUTTER CHICKEN

INGREDIENTS:
1 kg Chicken
1 1/2 cup Curd
1/2 tsp Garlic paste
1 tsp Ginger paste
1 tsp  Chilli powder
1/2 cup Onion grated
1 cup Tomato puree
1 tsp Chilli powder
1 tsp Sugar
 Salt to taste
1 cup Cashew nuts(finely chopped)
5 tsp Butter
1 tsp Ghee
1 tsp Tomato sauce
HOW TO PREPARE:
Add Ginger paste, Garlic paste,Salt,Grated Onion,Chilli powder to Curd.
Mix it well with Chicken. Keep it aside for 1 1/2 hour.
Mix the Tomato puree,Chilli powder, Salt and Sugar in a pan.
Heat it well till it get thick as sauce.
Add 1 tsp Tomato sauce, 2 tsp Butter, and Chopped Cashew nuts.
Heat the Oil in another pan,and fry the Chicken pieces well.
After  the Chicken is fried, add the Tomato sauce,and the above Mixture,heat it well for 5 minutes.
Now add 2 tsp Butter to this Chicken.
Add Coriander leaves.

CHICKEN DRUMSTICKS

INGREDIENTS:
6 Chicken Drumsticks
1tsp Ginger-Garlic paste
2 tsp Flour
2 Eggs(Beaten)
1/4 tsp Pepper/Chilli powder
a Pinch of Sugar
Salt to taste
1 tsp Soya sauce
Oil for frying
HOW TO PREPARE:
In a bowl add Soya sauce, Ginger Garlic paste, Sugar.
Add Chicken coat well and set aside for 1/2 hour.
Make a smooth batter by adding Corn Flour, Flour,Salt,Pepper and beat in the Eggs.
Heat oil in a Kadai
Dip each wing in the Batter and coat evenly and deep fry the Drumsticks till golden brown.
Serve hot with thin slices of Onions.

CHILLI CHICKEN

INGREDIENTS:

Chicken cut into small cubes

1tsp Tomato sauce

1tsp Chilli sauce

2tsp Soya sauce

2tsp Vinegar

Salt to taste

6 Green Chillies

4 Big Onions(Chopped)
1/2 Capsicum

1tsp Corn Flour

2 Eggs

Cooking Oil

HOW TO PREPARE:

Wash the Chicken and dry them.

Marinate the pieces with 1tsp Soya sauce,1tsp Vinegar,1/2 tsp Tomato sauce,1/2 tsp Chilli sauce, and enough salt.

Beat the Eggs and pour them on the Chicken pieces.

Add half tsp Corn Flour and mix well the whole mixture.Allow it to stand for 2 hours.

Drain excess liquid and keep it in container.

Heat Oil in a pan and fry the chicken pieces.

Keep the fried chicken in container.

In the left over oil fry the Green Chillies,Chopped Capsicum and Chopped Onions slightly.

Pour the Excess liquid that left over earlier.Stir continuously.

Add the Chicken pieces.

Pour the rest of Sauce and pinch of Salt.

Mix the 1/2tsp Corn Flour with little of Water and pour in the pan.

Stir well and serve hot.