Spicy Chicken Fingers Recipe

Ingrediants for Spicy Chicken Fingers Recipe:

Chicken - 250 gms, julienned
Egg - 1/2, whisked
Oil - 1 tsp
Cornflour - 2 tsp
Ginger - 1 one inch piece, chopped
Oil - 1 tsp
Ajinomoto - 1 tsp
Oil for deep frying
Spring Onions - 2, chopped
Garlic - 3 cloves, chopped
Chinese Wine - 1 tsp
Five Spice Powder - 1/2 tsp
Green Chillies - 5, chopped
Salt to taste
Black Peppercorns - 1 tsp, crushed
Directions to make Spicy Chicken Fingers Recipe :

1.FIrst Marinate chicken with the salt, egg, cornflour, oil and ajinomoto. Keep aside.
2.Take a pan and heat the oil in that.
3. Deep fry marinated chicken pieces.
4. Remove and keep aside.
5. Add the garlic,ginger,spring onions and green chillies in the pan.
6. Saute for a more than 2 minutes.
7. Add fried chicken along with the five spice powder, black peppercorns and toss well.
8. Stir in the Chinese wine and remove from the heat. 

MISSI ROTI RECIPE

Ingrediants for MISSI ROTI RECIPE:  150 gms Wheat flour 1/2 tsp Ajwain 1 tsp Dhaniya Powder 250 gms Besan 1/2 tsp Jeera 3 tbsp Ghee 1 tsp Red chilly powder 1/2 tsp Kaala Jeera 1 tsp Salt

Directions to make MISSI ROTI RECIPE :  Mix wheat flour and besan together. Add oil, salt, red chilly powder, dhaniya, jeera, kala jeera and ajwain. Mix well. Make a stiff dough. Roll into the small and thick rotis and roast. Brush missi roti slightly with the melted ghee. Serve hot with the Shahi Gatte.

Chicken Tikka Masala Recipe | North Indian Recipes | Recipes | How to make Chicken Tikka Masala | bharatdesi.com

Chicken Tikka Masala Recipe | North Indian Recipes | Recipes | How to make Chicken Tikka Masala | bharatdesi.com

Puneri Daal

Ingrediants for Puneri Daal:  1 cup split Yellow Lentil (Toor dal) 4 tblsp fresh grated Coconut (Nariyal) 1 tsp Turmeric Powder (Haldi) 1 tsp Cayenne Powder 2 tsp Goda Masala 2 tsp grated Jaggery 1 tsp Black Mustard seeds (Rai/Sarson) To taste Salt (Namak) 1 tsp Cumin Seed (Jeera) A pinch of Asafoetida (Hing) Few Curry Leaves (Kari Patta) 2 tblsp chopped Coriander Leaves (Dhania Patta) 1 tblsp Oil

Directions to make Puneri Daal :  Clean, wash and drain the lentils. Simmer lentils in double their quantity of water until soft. Add all the spices, coconut, jaggery and salt. Simmer for a movment and remove from heat. Heat the oil in separate pan and add mustard seeds, allow them to pop and then add the cumin seeds, asafoetida and curry leaves. Stir for few seconds. Pour this over cooked lentil, mix well. Serve hot, garnished with chopped coriander leaves. Goes well with boiled rice. Serve hot with the tamarind chutney.

Carrot Pineapple Cake

Ingrediants for Carrot Pineapple Cake : 

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained

1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners' sugar



Directions to make Carrot Pineapple Cake : 


First heat the oven to 350 degrees. Grease and flour a 9x13 inch pan.
Add and Mix flour, baking soda, baking powder, salt and cinnamon. Make a well and in the center add sugar, oil, eggs and vanilla. Mix the content with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
Fill into 9x13 inch pan. Bake at 350 degrees for upto 45 minutes. Don't panic, the center will sink a little.Put in a cool plase.
After the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy

PANEER PAKORA

Ingrediants for PANEER PAKORA: 

250 gms Paneer
1/2 cup Water
1-2 Chopped Green Chillies (Jalapeno)
2 tsp Oil
1 cup Chickpea Flour (Besan)
1/2 tsp Red chili powder
1 1/2 tsp Salt

Directions to make PANEER PAKORA : 


Mix first set of ingredients well.
Beat in a blender for 4to5 min to incorporate air (this will make the batter fluffier).
Let batter rest 1/2 hour in a warm place
Cut the paneer into thick cubes.
Sprinkle little salt, chili powder on the cubes
Deep fry in oil that is heated to 375°.
Drain on the paper towels and serve hot immediately.
Serve paneer pakora with the coriander or mint chutney

CHICKEN KOFTA IN WALNUT GRAVY

Ingrediants for CHICKEN KOFTA IN WALNUT GRAVY : 

4 cup chicken stock
2 green cardamoms
a pinch garam masala powder
1 tblsp garlic paste
1/2 walnuts
400 gms chicken (minced)
2 tblsp fresh cream
2 medium onions
sal t to taste
1 tblsp oil
2 tblsp tomato paste
1 tblsp ginger paste
4 green chillies
1 tsp red chilli powder
1/2 tsp cumin powder


Directions to make CHICKEN KOFTA IN WALNUT GRAVY : 


Combine chicken mince, red chilli powder, cumin powder, garam masala powder and salt.
Mix thoroughly.
Using a tablespoon, divide into equal portions.
Roll each portion into a ball.
Bring chicken stock to boil, crush the green cardamoms and mix in to the chicken stock.
Mix in chicken balls to the boiling stock, lower heat up and continue to stir fry until the chicken balls are cooked and stock has almost evaporated.
Keep aside.
Wash and cut green chillies.
Boil walnuts and then grind in to a paste.
Take off and boil onions, remove and grind to a paste.
Heat up oil, mix in boiled onion paste, stir fry until oil begins to separate, mix in ginger, garlic paste, cut the green chillies stir fry for a 1 to 2 minutes.
Add in tomato paste then bring to a boil.
Mix in walnut paste and stir to mixed well.
Lower the heat, mix in fresh cream, stirring continuously.
Mix in the koftas and bring to a boil for a while, adjust salt.
Serve hot.