Chicken Tandoori

Methi Matar Malai

Methi Matar Malai is a wonderful yummy Mughlai Dish which is rarely found in Restaurants.It tastes so great with rotis and sure is a five star dish.It is amazingly delicious and a big hit especially when you serve it to your guests.This dish is made with very simple ingredients.

Ingredients:

1 cup big chopped onions
2 tbsp chopped cashews or 8 pieces
oil or butter
cumin seeds
bay leaf
1 tbsp Dhania powder
1 tsp chilli powder
1 tsp Garam masala powder
1/4 cup curd
1 big chopped tomato
1 tbsp malai
coriander leaves
1 tsp Kastoori methi
salt

Method:

Heat a pan in a medium flame.Add a tsp of oil or butter.Fry the onions for 2 mins
cool and grind the onions with few pieces of cashew.Grind coarsely and set aside.

Heat a Pan add a tbsp of butter or oil add cumin seeds,bay leaf and the grinded paste.saute for a min and then add chilli powder,dhania powder ,turmeric and garam masala powder.saute and then add dry methi leaves,curd and chopped tomatoes.saute until tomatoes are barely seen.Add salt coriander leaves and water to required consistency.The mixture should be to a gravy consistency.Finally add malai to garnish.serve with roti.

Baby Corn Manchurian

Ingredients:
15-16 baby corn, each cut diagonally into two
1 1/2 tbsps maida/all-purpose flour
1 tbsp cornflour
1 tsp rice flour (optional)
1 tsp ginger-garlic-green chilli paste
few tbsps water
salt to taste

For sauce:
1/4 cup spring onions, finely chopped,
1 capsicum, finely sliced
1/2 tbsp finely minced garlic
1/2 tsp finely minced ginger
1-2 finely chopped green chillis
1/2 tsp red chilli pwd (preferably Kashmiri)
1 tsp soya sauce
1 tsp chilli sauce
1 1/2 tsps vinegar
2 tbsps tomato sauce
1/2 tsp brown sugar (optional)
salt as required
1 1/2 tbsps sesame oil
1 tbsp finely chopped coriander leaves

Method:
Heat oil for deep frying in a heavy bottomed vessel.

In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the washed and drained baby corns into the batter such that its well coated. Place each piece that is well coated with the batter into the hot oil. Reduce flame and deep fry till the baby corn is almost cooked. Increase the flame towards the end of the cooking process and fry the baby corn till it turns golden brown. Remove onto absorbent paper and keep aside.

Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.

Add the whites of spring onions and stir fry on high for 3-4 minutes, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.

Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 3 tbsps of water and cook for 2 mins.

Add the deep fried baby corn and combine. Toss on high flame for 1-2 mins. Turn off heat.

Chicken Manchurian

Ingredients:
1/4 kg boneless chicken, cut into fine pieces
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1/2 tbsp chopped garlic
1/2 tbsp chopped ginger
2 tsps soya sauce
1 tbsp chilli sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps chicken stock or water
1/2 tsp brown sugar
2 tbsps tomato sauce
1/2 tsp red chilli pwd (preferably Kashmiri)
salt to taste
1 1/2 tbsps sesame oil
oil for deep frying

For marinade: (marinate chicken with below ingredients for at least 15 mts or 1 hr)
1/4 tsp pepper pwd
1 egg white
salt to taste
1 1/2 tsps ginger-garlic-green chilli paste
1/2 tsp soy sauce
1 tbsp maida/all purpose flour
2-3 tbsps corn flour
1-2 tbsps of water, if required

Method:

Heat oil in a heavy bottomed vessel, make small balls of the marinated chicken and carefully drop into the hot oil. Cook on low medium flame and towards the end of the cooking process increase flame to high and deep fry to a golden brown shade. Drain with a slotted spoon and place on absorbent paper. Keep aside.

Heat a heavy bottomed vessel, add oil, add the chopped garlic and saute on high flame for about 30 secs. Add the chopped ginger and green chillis and saute for a few more secs. Add the spring onion whites and saute for 3 mts on high flame.

Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 1/4 cup chicken stock or water and cook for a mt. Add the deep fried chicken balls and cook for 4 mts. Adjust salt, if necessary.

Add the cornflour water and cook, tossing the contents, for 4-5 mts until the mixture becomes little thick.

Add the chopped spring onion greens and combine. Garnish with more spring onion greens.

Cranberry Chocolate Shortbreads

Ingredients:

1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
3/4 cup (95 grams) all-purpose flour
1/4 cup (40 grams) fine yellow or white cornmeal
1 tablespoon (8 grams) rice flour or cornstarch (corn flour)
1/8 teaspoon salt
1/3 cup (50 grams) dried cranberries (or cherries)
1/4 cup (45 grams) white chocolate chips or chunks
1/3 cup (80 ml) finely ground pistachio nuts (optional)

Shortbread:

Preheat oven to 300 degrees F (150 degrees C) and place the oven rack in the center of the oven. Have ready a 8 inch (20 cm) tart pan with a removable bottom.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 minutes). Beat in the vanilla extract. In a separate bowl whisk together the all purpose flour, cornmeal, rice flour, and salt. Add this mixture to the butter and sugar mixture and beat just until incorporated. Fold in the dried cranberries and white chocolate chips.

Press the shortbread dough evenly into the tart pan. Prick the surface of the shortbread with a fork to prevent the shortbread from puffing up. Then, using a sharp knife, score (make shallow lines) the top of the shortbread into 12 even pieces. If desired, sprinkle the top of the shortbread with finely ground pistachio nuts.

Place in the preheated oven and bake until the shortbread has turned a nice biscuit color, about 40-50 minutes. Transfer shortbread to a wire rack to cool for 5 to 10 minutes before removing from tart pan. Place the shortbread round on a cutting board and cut into 12 wedges (along the lines scored). Cool completely on a wire rack.

Makes 12 shortbread wedges.

Kung pao chicken

Ingredients:
1 tbsp sugar
2 tbsp sambal
1/4 cup naturally brewed soy sauce
1 tbsp sesame oil
zest and juice of 1 lemon
2lbs dark chicken meat (from the legs/or thighs)cut into 1/2 inch dice
1/4 cup corn starch
kosher salt and freshly ground black pepper
5 tbsp grapeseed or canola oil
3tbsp minced garlic
2tbsp minced ginger
1tsp coarsely ground szechuan peppercorns
2cups carrot nubs,sliced 1/4 inch dice
1 cup unsalted roasted peanuts


Prepartion:
In a small bowl combine the sugar,sambal,soy sauce,sesame oil and the lemon zest and juice and stir to dissolve the sugar.set aside.
In a large bowl,combine the chiken and the cornstarch and season the salt and pepper.Toss the chicken to coat it lightly in the cornstarch,remove the chicken to a plate,and set it aside.
Heat a wok over high heat.Add 2 tbsp of the oil and swirl to coat the pan.When the oil hot, add half the chickenand stir fry,separating the pieces,until the chicken is cooked through 3 - 4 mins.transfer the chicken to a plate ,add 2 more tbsp of the oil,swirl and when the oil is hot,stir fry teh remaining chicken.transfer teh chicken to the plate.
add the remaining tbsp of oil and swirl.when the oil is hot add the garlic,ginger and peppercorns and stir fry until softened, about 30 seconds.Add the carrots ,celery and peanuts and stir fry until the flavors have combined,about 2 mins.Add the sugar mixture and when it simmers,return the chicken to the pan.stir to combine.

make a bed of the rice on a platter,top with thw stir fry,a nd serve.

Buffalo Wings

Ingredients:-

chicken wings (frozen or fresh)
Butter
Salt and black pepper (optional)
Hot sauce
Fryer or large skillet
Medium skillet
Large mixing bowl
Cooking oil
Sharp knife

For Baked Wings:

Baking sheet
Aluminium foil

For Broiled Wings:
Broiler pan

Step 1: Preparing the Chicken

You can buy your chicken wings either fresh or frozen. It's cheaper to buy them fresh and then cut them yourself, but if you're crunched for time, don't be afraid to go for a bag of pre-cut frozen wings.

Fresh Wings

If you've got fresh chicken wings, you'll want to cut them. One of the benefits of hand-cutting is that you can ensure perfect portion size with every cut.
Take the wing and spread it apart so there is space between the joint.
Using a sharp knife, cut between the joints.
Cut off the tips, then discard.

Frozen Wings

If you decide to go with a bag of frozen wings, give them enough time to completely thaw. Once they thaw, drain off excess water and pat them dry. Any excess water or left-over ice crystals could cause dangerous splatter when you transfer the wings into the hot oil.

Step 2: To Bake, Broil or Fry

For healthier buffalo wings, you'll definitely want to bake or broil them, but bear in mind that they won't turn out as crisp as deep fried chicken wings. No matter which method you decide to use, take caution and check your wings to make sure they are fully cooked.

Baking

Baking is definitely going to be the more health-conscious choice, as you can drain away the fat while it's cooking. One of the disadvantages of baking is that the wings won't be as crisp.
Preheat your oven to 375 degrees.
Spread the wings out in a single layer on a foil-lined baking sheet.
Season wings with salt and pepper.
Bake them for twenty minutes.
Drain off the fat.

Broiling

Broiling is a great way to not only drain away the fat while the wings are cooking, but to ensurer that they are more crisp than traditional baking.
Preheat your broiler.
Place wings on a broiler pan about 4-5 inches from the broiler.
Broil on each side for about ten minutes.

Frying

For the perfect crisp, deep frying your wings is the best bet.
Season your wings with salt and pepper.
Heat your oil to 350-375 degrees for wings that are both crispy and juicy.
Add wings, but don't overcrowd them.
Stir once while frying to keep them from sticking together.
Fry for 6 to 8 minutes, or until golden.
Once fully cooked remove to a paper-towel lined plate to drain off excess grease.

Step 3: The Marinade

The best time to get your marinade ready is while your wings are frying or baking, that way it's still hot when you're ready to combine it with your wings.
Melt a half of a stick of butter.
Gradually pour in one cup of hot sauce.
Add in one tablespoon of vinegar. Vinegar is essential when your trying to the authentic Buffalo wing taste.
The increasing popularity of Buffalo wings has created an interesting market of pre-made sauces exploring everything from barbecue and garlic to chipotle and extreme jalapeño. Some of the sauce mixtures are so hot they come in names like fire and nuclear. Pre-made marinades offer variety, and they save on preparation time, which are both good if you're entertaining a lot of people.

Note:If using pre-made sauces do not add vinegar.Jus add butter to the sauce.

Step 4: Garnish and Serve

FRIED: If your wings have been fried, pour the marinade into a mixing bowl and begin tossing the fried wings in the sauce and serve. Some recipes instruct that you return the marinaded wings to the oven to reheat so the sauce really soaks into the wings.

BROILED: For broiled wings, remove from the broiler pan and toss them in marinade. They're ready to plate and serve.

BAKED: If you've baked your wings, you'll want to take brush sauce over your wings with a pastry brush after they've been cooking for about twenty minutes. Cook them for an additional ten minutes, then turn over and coat the other side. Bake for another five minutes.

After you've plated your Buffalo wings, be sure to garnish the plate with the favored companion of cut celery and blue cheese or ranch dressing. The creaminess of the dressing will help take the spicy edge off.

Conclusion

Serving up homemade Buffalo wings like a pro will definitely make your house a favorite party spot. Friends and family will be begging you to host the next Super Bowl party, after school event, or weekend card game. Buffalo wings also make a great snack or casual dinner for those nights you want to spice things up, but would rather not go out.