Tuesday, August 23, 2011

Chilli Chicken

This is an indo-chinese dish.A wonderful dish paired often with fried Rice.Also one of the lip smacking item.Indian style Chinese cooking takes popular Chinese dishes and adds simple Indian ingredients to it. The result? Magic!! Try it...

8 nos Chicken tenders
4 tbsp Maida / all purpose flour
2 tbsp Corn starch / corn flour
1½ tsp Salt (for mixing)
¾ tsp Ginger garlic paste
1 pinch Ajinomoto(for mixing)
1 tsp Dark soy sauce
2 tsp Vinegar
1 tsp Green chillies (finely minced)
3 cup Oil (for deep frying)

3 nos Onion
2 no Green capsicum / bell pepper
4 no Green chillies slit
1 tsp Ginger garlic paste
1 tbsp Dark soy sauce
2 tbsp Tomato ketchup
2 tsp Red chili sauce
½ tsp Sugar
1 tsp Salt (or as per taste)
1 pinch Ajinomotto(for sauteing)
2 tbsp Oil
1 tsp Cornstarch
¼ cup Water
1 stks Green onions for garnishing


Wash the chicken tenders and cut lengthwise into small pieces. Add maida, cornstarch, salt, soy sauce, ginger garlic paste, vinegar and minced green chilies to the washed chicken pieces and mix well. Make a tight batter, water from the chicken should be enough for mixing, add water only if its necessary.
Heat oil in a kadai and deep fry those chicken pieces in small batches.Drain excess oil using a paper towel and keep the fried pieces aside.
Meanwhile slit open those long green chillies, roughly chop the onion and green peppers and make a paste of ginger garlic.

Heat a wok add slit green chillies, onion, bell peppers and ginger garlic paste.
Saute them for few minutes over high flame. Add soy sauce,tomato ketchup,sugar,salt ,ajinomoto and mix.Add fried chicken pieces to this thick gravy.
Saute over medium high flame until its well coated and the gravy thickens.Garnish with slit green chillies and green onions.

This is dry version of Chilli chicken,serve it as an appetizer.

If you wish to have it in the form of thick gravy, then Mix the cornstarch with water, combine well to make a thin solution. Add this to the prepared chilli chicken and simmer it for few minutes. Do not boil.just mix well over medium high flame for few minutes.

Egg Briyani

1 no Onion (finely chopped)
1 no Tomato (diced)
½ tsp Ginger garlic paste
¼ tsp Shah jeera (optional)
¼ tsp Turmeric powder
½ tsp Red chili powder
1 tsp Coriander powder
2 nos Eggs (lightly beaton with 2 pinch salt)
4 tsp Oil / ghee

2 cup Basmati rice
1 cup Yogurt/curd
3 cup Water
3 tbsp Milk
3 pinch Saffron

3 nos Onion (cut lengthwise)
2 nos Tomato (chopped)
1 tsp Ginger & garlic paste
10 nos Mint leaves
5 stks Coriander leaves
3 nos Bay leaf
3 nos Cloves (karambu)
2 nos Cardamom
1 no Star anise
3 nos Cinnamon stick (small)
2 nos Kapok buds (marathi moggu)
¼ tsp Turmeric
1 tsp Red chili powder
2 tsp Coriander /dhania powder
2 nos Green chili (slit open)
1½ tsp Salt
3 tbsp Oil
2 tsp Ghee
2 tsp Ghee (for drizzling)
½ cup Coriander and mint leaves chopped
4 nos Hard boiled eggs


Hard boil 4 eggs and make criss-cross slit on one side and keep aside.
Wash and soak basmati rice in (yogurt + water + saffron mixed milk) for 10 to 15 minutes.
To make the scrambled egg curry, break open two eggs and beat slightly with 2 pinch of salt and keep aside.

(From Table -1) Heat 4 tsp oi or ghee in a pan, splutter shah jeera, add finely chopped onions and fry till golden. Add ginger garlic paste and chopped tomatoes along with turmeric, chili powder and coriander powder. Saute for 2 minutes, add the beaton eggs and scramble in the curry. When half done add the slit boiled eggs and stir fry for few seconds and switch off. Keep this aside.

Now take a wide vessel, heat oil and ghee. Add all the whole garam masalas (bay leaf, cinnamon, cloves, cardamom, star anise) along with chopped mint and coriander leaves. Fry for few seconds over medium flame and then add onions. Saute till it gets browned, add ginger garlic paste along with chopped tomatoes. Cook until soft and then add turmeric , red chili powder, corainder powder. Fry the masala till the oil separates.

Now add the soaked rice (with water and yogurt mixture) along with salt. Bring the flame to medium high, place a heavy iron tawa and place the vessel over it. Cover the vessel with tight lid and keep a pan filled with water over it.

Cook for 10 minutes over medium high flame, open and rice should look 70% cooked.

Now add the scrambled egg curry along with the boiled egg over the partially cooked rice.
Bring the flame to "low" without letting the steam outside for 15 to 20 minutes. Rice should be fully cooked by this time, better to check once during last 5 minutes to avoid too much browning on the bottom. When done switch off and let stay covered undisturbed for another 15 minutes. Now open, garnish with chopped coriander leaves and mint leaves. Add a tbsp of ghee, mix gently and serve hot with raita.

Tomato Rice


2-1/2 cup Basmati rice
1/2 kg Tomato chopped
1-Onion Lengthwise
2 tbsp ginger-garlic paste
2-green chillies slit
1-1/2 red chilli powder
1-tbsp fennel seeds
1/4 cup-coconut milk
1-tsp garam masala powder
turmeric powder
3 tbsp oil
few Curry leaves
few coriander leaves


Cut all the vegetables.Keep aside.
In a Pressure cooker,add 3 tbsp of oil.Once heated add 1 tbsp fennel seeds and 1 tsp of garam masala powder.Then add onions cut lengthwise and add beans and carrot.fry for a a min.then add slit green chillies,curry leaves and ginger-garlic paste.Saute for 2 mins until raw smell disappers.Add red chilli powder,turmeric powder and chopped tomatoes.cook until tomatoes turns soft and mushy.Add 5 cupps of water and 1/4 cup of coconut milk.Add salt and rice.close the lid and pressure cook until 2 whistles.Once done open and add a tbsp of ghee and garnish with coriander leaves.
Note:if you dont have carrot or beans just use peas.