Chicken Pizza

Ingredients:

2 ready made pizza bases
1 cup cheese
¼ cup Tomato sauce
¼ cup Mushrooms (½ boiled)
¼ cup chicken
½ cup Onions
½ cup capsicum
1 tsp Pepper powder

Pizza topping:

¼ cup onions
2 tsp Garlic paste
¼ cup Capsicum
¼ cup Mushrooms
Salt to taste
1 tsp Pepper
¼ cup Tomato sauce
½ tsp sugar
½ cup Grated mozzarella Cheese
3 tsp Butter

For curry:

1 tsp cumin seeds
1 cup Chicken
Salt to taste
1 tsp Chili powder
Oil
¼ tsp Turmeric powder

Direction:

For pizza topping: heat the pan with butter add onions, reduce to low heat and saute the onions till light pink. Add garlic paste, boiled mushrooms, capsicum, salt, pepper, tomato sauce, sugar, and grated cheese. Cover and cook. And dry up all excess moisture. Remove and cool and divide into 2 equal portions. And keep aside.

Chicken curry: In a pan add oil, chicken, cumin seeds, salt, chili powder and turmeric. Roast well. If require put chicken in oven for better roast.
Spread 2tsp of pizza topping evenly on each pizza base. Add chicken curry, onion rings, if require add tomato sauce, over it arrange the capsicum rings followed by a portion of the sauteed mushrooms. Finally sprinkle with cheese. Place these pizza’s in oven, or any pan turn off the heat in 5 minutes even if the cheese has not melted. Leave covered for 2 minutes. And serve with tomato sauce.

Capsicum mutton with eggs

Ingredients:

3 cups Mutton
2 capsicums, chopped
2 eggs boiled and fried
2 tsp ginger garlic pieces
1 tsp garam masala powder
1 tsp chili powder
2 green chilies
1 tsp cumin seeds
2 tsp coriander seeds
2 red chilies
1 tsp mustard seeds
¼ tsp turmeric powder
4 cloves
2 cardamoms
1 cinnamon
1 cup onions
Oil

Directions:

Heats the pan, and add mutton pieces, turmeric powder, oil and requiring water. Leave it for 10 minutes. After it boils keep aside. In a mixer add onions, ginger garlic, cumin seeds, coriander seeds, all spices, red chilies. Grind into a fine paste. heats the pan with oil add mustard seeds, onions, green chilies, curry leaves, and grinded spice paste, fry well for 2 minutes. Now add capsicum, and mutton pieces (don’t add mutton boiled water). Fry well for 10 minutes. Add salt, mutton boiled water and chili powder. Cover and cook till it done. Add coriander leaves and fried eggs. Serve hot with paratha or rice.

Egg noodles

Ingredients:

2 packets egg noodles, (boiled)
½ cup capsicum, chopped
½ cup onions
½ cup cabbage
¼ cup carrot
¼ cup beans
¼ cup spring onions
2 tsp ginger, garlic, and green chili chopped
½ tsp pepper powder
1 tsp corn flour
1 tsp chili sauce
1 tsp Soya sauce
2 tsp vinegar
2 tsp sesame oil

Direction:

Separate the spring onion bulbs from the stalks. Then chop them. In another bowl mix all the sauces with vinegar. In a third bowl combine the flour in 1 tsp of water and set aside. Heat the pan with oil. Drop in the chopped garlic, lower the heat and fry for a few seconds. Add sliced Onions and continue frying till soft and light pink. Toss in the remaining vegetables (except the spring onions stalks), salt and pepper. Stir fry on medium heat for a few minutes. Now add the mixed sauces followed by the corn flour mixture. Once the sauce mixture thickens and coats the vegetables, add the noodles, chopped spring onion stalks and thoroughly. Remove from heat and immediately turn into a serving platter. For chili sauce (6 green chilies, tamarind, 1 garlic flake, salt, 1 tsp sugar, 1 tsp vinegar. mix all and grind it).

Chili Capsicum Chicken

Ingredients:

3 cup boneless chicken
½ cup onion chopped
¼ cup capsicum (blended)
6 green chilies chopped
2 tomatoes chopped1 tsp turmeric
2 tsp ginger-garlic paste
1 tsp vinegar
1 tsp Soya sauce
Salt to tasteOil for frying

Direction:

Chicken cut into very small pieces. Mix vinegar, ginger-garlic paste, salt, turmeric, and Soya sauce in a bowl and marinate the chicken for 4 hours. Remove only the chicken pieces from the marinade and deep fry in oil. Keep it aside. Heat oil in a pan, add onions, green chilies, Capsicum pieces, tomatoes and fry them for a while. Add the remaining gravy from the marinade and fried chicken pieces to the pan and cook for 20 minutes. Serve hot with fried rice.

Egg Korma

Ingredients:

6 eggs beaten

3 cups onions chopped into big pieces

2 tsp cashew nuts (fried)

3 tsp ghee or butter

8 green chilies
1 cup tomato chopped

1 cup grated coconut

3 tsp coriander powder

6 cloves

1 stick cinnamon

2 cardamoms

2 tsp ginger garlic paste

½ tsp turmeric
1 tsp mustard seeds
½ tsp cumin seedsSalt to taste
Oil

Direction:

Mix green chilies, grated coconut, coriander powder, cloves, cinnamon, cardamoms, and grind into a fine paste. In a bowl add beaten eggs, turmeric powder, salt, chili powder, beat well. Heats the pan with oil, add egg liquid, prepare like omelets. After it boils, cut into small pieces, and keep aside. Heats the pan with oil, add mustard seeds, cumin seeds, onions, tomato pieces, ginger garlic paste, salt and add above grounded paste, and fry for 2 minutes. Now add omelet pieces, fry for 4 minutes at last add coriander leaves. Serve hot with parathas.

Prawn Biryani

Ingredients:

4 cups Basmati Rice
2 cup prawns shelled
1 cup onions chopped (long and thin)
1 cup fresh coconut milk
8 Cloves
3 Cardamoms
1 cinnamon stick
¼ tsp Pepper powder
½ tsp Coriander Powder
½ tsp garam masala powder
½ tsp Cumin
½ tsp Turmeric Powder
4 tsp Lemon Juice
1 tsp Chilly Powder
½ cup Chopped Tomatoes
Water as required
3 Green Chilly
½ cup Oil for seasoning
4 tsp ginger garlic paste
Coriander & Mint leaves little
4 tsp Ghee
Salt to taste

Direction:

Clean the prawns, and add salt, chili powder, pepper, chili powder, coriander powder, turmeric powder and garam masala powder. Mix well and keep aside for ½ hr. Now for biryani, heats the pan with oil/ghee add cloves, cardamom, cinnamon stick, green chilies, and onions. Onions keep aside. Add, mint leaves, ginger garlic paste, prawns fry well and leave it for 5 minutes. Now add tomato and rice 4 cups, coconut milk 2 cups, water 6 cups. Leave it for 5 minutes. Now add salt. Cover and cook for 10 minutes. After rice boiled, add 2tsp ghee, coriander leaves and fried onions.

Chicken Joints 65

Ingredients:

4 Chicken joints
1 cup Corn flour
¼ cup Rice flour
1 tsp Chili powder
½ tsp Pepper
Salt to taste
Ajinomoto
Pinch Red color
1 Egg
2 tsp ginger garlic paste
¼ cup curd
1 tsp chili sauce
2 tsp tomato sauce
1 tsp garam masala powder
1 onion
½ lemon piece
2 cup oil

Direction:

In a bowl add cleaned chicken joints, ginger garlic paste, salt, chili powder, chili sauce, tomato sauce, corn flour, rice flour, Ajinomoto, pepper, red color, curd, garam masala powder, and beated egg. Now marine for 1 hr. Heats the oil in a pan and fry the chicken joints. Now decorate with onion and lemon.

Chicken Tikka

Ingredients:

3 cup chicken pieces boneless
2 tsp ginger garlic paste
1 ½ tsp red chilly powder
4 tsp Maida flour
2 tsp corn flour
1 tsp rice flour
2 eggs
2 tsp tinned cream
Pinch of red color
Salt to taste
1 tsp lemon juice
Oil for deep frying
½ cup Bread crumbs for coating

Directions:

Wash chicken and cut into small pieces, dry them in kitchen towel. Marinate them in salt and ginger garlic paste for 30 minutes. Make a smooth and semi thick batter with white flour, eggs, chilly powder, lemon juice and little salt. Add cream to the marinated chicken and sprinkle corn flour, mix it. Dip chicken tikkas in batter, roll them in bread crumbs to coat evenly. Heat oil and deep fry them on medium heat till golden brown and crisp. Serve hot with Roti.

Crabs fry

Ingredients:

8 crabs, cleaned
3 tsp corn flour
4 tsp ginger garlic paste
1 cup capsicums
½ cup tomatoes
½ cup onions
½ cup spring onions
¼ tsp red color
5-6 slit green chilies
2 tsp red chilly sauce
2 tsp Soya sauce
1 tsp vinegar
2 tsp tomatoes sauce
¼ tsp pepper powder
Oil to fry
Salt to taste

Directions:

Clean the crabs and boil it. Remove all excess water. In that crabs add ginger garlic paste, color, and red chili powder, salt to taste, corn flour mix well. And deep fry it. Keep it aside. Chop onions, capsicums and tomatoes in big square pieces. Heats the pan with oil add green chilies, onions, capsicum, and tomatoes one by one. Add spring onions too. Then add deep fried crab in it and add the sauces 1 by 1 and fry in high flame. Keep the capsicums crisp.

Mutton Curry

Ingredients:

½ kg Mutton
1 cup Yogurt
3 tsp Oil
1 cup Onions
4 tsp ginger garlic paste
2 tsp garam masala powder
1 tsp Red chili powder
Salt to taste
5 tsp coconut paste
2 cups warm water
2 tsp Vinegar
1 tsp Turmeric powder

Direction:

Clean and wash the mutton thoroughly. Drain off the excess water and cut into 1 inch cubes. Beat the yogurt and turmeric powder together. Add the mutton cubes and add garam masala powder, ginger garlic paste, salt marinate for 3-4 hours. Peel and chop one onion. Slice the other. Heat half the oil over medium heat in a heavy bottomed pan and fry sliced onion until brown. Drain with a slotted spoon and keep aside. Add the remaining oil to the pan and fry the chopped onions until soft. Add the crushed ginger and garlic. Stir fry for one minute over low heat. Add water and cook until it evaporates. Add coconut paste. Stir fry for 2 minutes over low heat. Add meat and increase the heat. Stir and fry the meat for 5 minutes or until it changes color. Add water and bring it to a boil. Cover and simmer for 30 minutes, add the fried onions and salt. Further simmer for 30 minutes or until the meat is tender. Stir in vinegar, remove from heat, and serve hot with the decoration of coriander leaves.

Chilly Chicken

Ingredients:

3 cup Chicken pieces (skinless)
3 tsp Corn Flour
2 tsp rice flour
1 tsp Chilly Powder
2 Eggs
1 tsp Black Pepper powder
3 tsp ginger garlic paste
2 tsp Red Chilly Sauce
4 tsp Soya Sauce
1 cup Onions
1 cup Green Capsicum
3 Red and Green Fresh Chilies
1 Corn Starch
1/4 cup Chicken Stock or water
Salt to taste
Sugar pinch
¼ tsp ajinamoto (china salt)
3 cup oil for deep fry
2 tsp Sesame oil / sunflower oil

Directions:

Marinate chicken pieces with corn flour, rice flour, chilly powder, black pepper powder, ginger, garlic, and 2 tsp of Soya sauce, salt, eggs and a pinch of ajenomoto. Keep it aside for about 30 minutes. Deep fry the marinated chicken in hot oil until fully cooked and golden brown. Mix corn starch with 1/4 cup of chicken Stock or water. Heat 2 tsp of sesame oil and sauté onions, capsicum and green chilies till soft. Add 2 tsp of red chilly sauce, 3 tsp of Soya sauce, corn starch mixed in chicken stock and mix well. Add fried chicken pieces and some water if required. Add salt, little bit of sugar and ajenomoto. mix well and simmer for 10 minutes or until the gravy thickens. Garnish the dish with onions, coriander leaves,curry leaves, and green chilies.

Mutton Biryani

Ingredients:

1 ½ kgs Rice (basmati)
1 ½ kgs Meat(goat)
1 cup ginger garlic paste

3 tsp All spice powder(garam masala)
1 cup Vegetable Oil
½ kg Onion(chopped)
¼ kg Yoghurt
2 nos. Lemon
10 mint leaves (pudina)
10 leaves Coriander leaves
1 ½ tsp Salt to taste

Directions:

Cook mutton with salt, turmeric and ginger-garlic paste for 15-20 minutes in a cooker or a thick bottomed vessel. Heat oil in a pan and fry finely chopped onions until golden brown. To this add the cooked mutton pieces and fry for 15 minutes. Add the beaten yoghurt, chopped coriander and juice of two lemons. Take one-and-a-half measures of water for each measure of rice. Bring the water to a boil and add washed and presoaked (for 30 minutes) rice and cook until done. Add the mutton pieces and let it simmer for 10 minutes. Serve hot with raita (yoghurt chutney).

Egg Biryani

Ingredients:

½ kg Basmati rice
4 eggs
1 cup onions
¼ cup ginger, garlic paste
6 cloves
2 cardamoms
1 cinnamon stick
¼ cup coriander leaves
8 tsp ghee/oil

Directions:

Heat the pan with ghee, add cloves, cinnamon stick, cardamom, onions, ginger garlic paste, add 4 beaten eggs, and fry well add rice, fry again. Add water and salt to taste. Cover and cook. After cooked the rice add ghee, and coriander leaves. Ratio of Rice and water is (Rice 1:2 Water).