Paneer Tikka

Ingredients:
250 gms Paneer
Pinch tandoori color
1/2 cup Curd (tied in cloth for 2 hours)
1 tbsp ginger-garlic paste
1 tsp red Chilli Powder
1/2 tsp tandoori Masala
1/2 tsp Chaat Masala
1/2 tsp garam masala
1/2 tsp Cumin Seeds, crushed
1 tbsp each Capsicum, Onion, Tomato, Carrots, sliced in long stripes
Coriander leaves, finely chopped
1 tbsp Butter

Method:
1. Add red chili powder, garam masala powder, ginger garlic paste, tandoori color, tandoori masala, coriander leaves, salt to curd and mix well.
2. Add chopped paneer pieces. Keep it aside for about an hour.
3. Heat oil and some butter in a pan. Fry the paneer masala till paneer turns golden brown. The tikka is ready.
4. Add remaining butter to pan, heat.
5. Add sliced vegetables, chaat masala and salt to taste.
6. Pour over the paneer tikka.
Serve hot with sauce.

Chicken Nuggets – Crispy Outside Tasty Inside

Who doesn’t like Chicken Nuggets?? Is int a favorite for all age groups?? I think the answer is a big Yes. Thanks to McDonald’s or KFC who has made chicken nuggets famous all over the world Made of boneless chicken meat molded into shapes,  these deep fried Nuggets are very easy to make  and very delicious. I always prefer this over the store bought frozen ones.

Ingredients

• 1 kg boneless chicken (cut into small pieces)
• 2 tbsp white vinegar
• 2 tbsp soy sauce (optional)
• 1 tbsp chili sauce
• 1 tsp black pepper powder
• 1 tsp white pepper powder
• 2 cup bread crumbs
• 2  eggs
• 3 tbsp corn flour
• Salt to taste
• Oil for frying

Method

• In a large bowl add chicken pieces, soy sauce, white vinegar, black pepper powder, white pepper powder, salt, chili sauce, and corn flour.
• Mix well all ingredients and marinate for 40-45 hours in refrigerator.
• In a bowl beat eggs. Heat oil in a pan while coating the chicken nuggets in eggs and bread crumbs.
• Fry chicken nuggets on a low heat till golden brown and crispy.
• Remove to absorbent kitchen paper.
• Serve hot with tomato ketchup or mayo dip.

Fish Cutlet

Ingredients:

• ½ kg fish
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 bread slice
• 1 tbsp cornflour
• 1 egg
• ½ tsp garam masala powder
• 1 cup bread crumbs
• 1-2 green chillies
• 1 bunch coriander leaves
• salt to taste
• oil for frying
• ½ tsp turmeric powder

Method:

• Rub fish with salt & turmeric powder. Wash after 5 min.
• Steam fish over a pan of hot water and remove all the bones.
• Mash it with hands. Add ginger- garlic paste, salt, red chilli powder, garam masala powder, cornflour, coriander leaves, green chillies, bread slice (soaked in water & squeezed).
• Mix all these ingredients & make cutlets of round or any shape you like.
• Beat egg lightly. Dip cutlet in egg and roll them in bread crumbs.
• Heat oil. Oil should not be very hot.
• Fry till brown and serve with tomato sauce.

Fish Fingers

Ingredients:

• 10 pieces sole fish cut in finger shape
• 2 tbsp lemon juice
• 1/2 tsp white pepper powder
• 2 tbsp bread crumbs
• 1 egg
• salt to taste
• oil to deep fry

Method:

1. Marinate fish fingers with salt, pepper powder and lemon juice.
2. Keep in fridge for 15 minutes.
3. Dip in beaten egg and roll in palms to coat the crumbs nicely.
4. Heat oil and deep fry the fingers until fish fingers are light golden andcooked.
5. Serve with tartare sauce or tomato sauce or Mayo dip

Seekh Kabab

Ingredients:

• 1/2 kg mutton keema
• 1 tsp chilli powder
• 1/4 tsp tenderised, crushed raw papaya
• 1/2 tsp garam masala
• 1 tsp garam masala powder
• 1 egg yolk
• 1 tsp gramflour
• 1 tsp poppy seeds, powdered
• 2 tsp cashewnuts, powdered
• 1/2 red colouring powder
• 1 tsp ginger garlic paste
• 1 tbsp each crushed onions, green chillies and coriander leaves
• salt to taste

Method:
1. Add tenderised papaya to mince meat and leave in the fridge for half an hour.
2. Mix all the ingredients except egg yolk, to the minced meat mixture and blend in the mixie till a fine paste is obtained.
3. Add egg yolk and mix well. Refrigerate for one hour.
4. Divide the mixture into 12 portions. Shape into sausage like cylinders and place on the skewers. Use a little water to hold the kabab mixture on the skewers
5. Roast on charcoal or on the grill
6. While roasting, brush with butter once or twice. You may also shallow fry it if you need it quickly.
7. Serve hot with the mint chutney.

Chicken Cutlets

In Indian cuisine, a cutlet specifically refers to cooked meat (mutton, fish and chicken) stuffing that is fried with a batter/covering. The meat itself is cooked with spices – onion, cardamom, cloves, green chillies, pepper and salt. The potato is boiled, mashed and mixed with finely cut green chillies and coriander and salt. This is then dipped in an egg mix and then in breadcrumbs, and fried in a vegetable oil.

The vegetarian version has no meat in it. Instead the filling is a combination of the mashed potatoes, onion, green chillies, spices and salt, cooked for a bit together.

This international Indian favorite appetizer tastes so good and would satisfy anyone’s taste buds..try it out..

Ingredients

Ground Chicken – ½ kg

Onions – 2 chopped

Potatoes – 3

Green chilies – 5 chopped

Ginger – 2 tblspn chopped

Garlic – 2 tblspn chopped

Mustard seed – 1 tsp

Cilantro – a bunch chopped

Curry leaves – 2 sprig chopped

Turmeric Powder – ½ tsp

Black pepper – ½ tsp

Bread crumbs – 2 cups

Egg – 1 beaten

Vegetable or Canola Oil

Method

1. Wash and drain the chicken. Mix it with turmeric powder, salt, pepper and little bit of ginger garlic paste and half cup of water. Cook well until the water is absorbed.
2. Boil potatoes with a pinch of turmeric, and mash.
3. Heat oil in a pan, splutter mustard seeds and sauté onions until light brown, add curry leaves, green chilies, ginger, garlic.
4. Finally add the mashed potatoes and the cooked chicken. Keep it on low flame until the entire water is absorbed. Allow the mixture to cool thoroughly.
5. Take a hand full of this mixture, make balls, and dip it in the egg wash, then into the breadcrumbs.  Make it into desired shapes.
6. Either deep fry or shallow fry it in oil, till both the sides turn golden brown.

The mixture can be frozen for up to a week, and fried when needed.  You can substitute the chicken with other minced meat as well.

Chicken Pakodas

A simple and easy snack using chicken pieces and gram flour. Try it out for your next iftar!!

Ingredients:
250g boneless chicken, cut into small pieces
250g gram flour
Salt to taste
100g onions, chopped
1/2 tsp turmeric
1 bunch curry leaves
1 bunch coriander leaves, finely chopped
1/2 tsp garam masala powder
2 tsp ginger garlic paste
1 1/2 tsp chili powder
5 green chilies, chopped
Oil for frying

Method:
1. Mix the chicken pieces with ginger-garlic paste, salt and soak the pieces for at least 15-20 minutes.
2. Later add chopped green chilies, coriander leaves, curry leaves, gram flour, onions, salt, chili powder, garam masala powder, turmeric to the chicken pieces and make pakoda batter using water.
3. Heat oil in a deep pan and drop small portions of the batter into the oil. Fry them until golden color and crisp.
4. Serve hot.

Pepper Chicken Fry – Simply Spicy

Do you love black pepper? I do. Black pepper is one such spice that virtually can be utilised in every cooking and culinary medium and preparation, often yielding mouth-watering results. Below is my black pepper chicken fry recipe, a painless easy to do dish. This Pepper chicken fry goes extremely well with any dish and it serves as a great appetizer too. If you have a sizzling hot plate like the ones at restaurant, serve it on the hot plate for extra sizzles!!

Ingredients:

• 1 Whole Chicken (about 1 kg)
• 1 tsp Salt
• 3 tbsp Oil
• 2 Onions, chopped
• 8-10 Curry Leaves
• 1/2 cup Coriander Leaves, chopped

Spice Paste:

• 1/2 tsp Turmeric powder
• 1 tsp Red Chilli powder
• 1 tsp coarsely ground Black Peppercorns
• 1 tsp Cumin powder
• 2 tbsp chopped ginger
• 2 tbsp chopped garlic
• Red Chilli flakes

Method:
1. Wash and clean the chicken and cut into 8 pieces.
2. Grind fine, all the ingredients for the spice paste.
3. Marinate the chicken with the paste for 1 hr and place chicken in a pan with 1 cup water, salt.
4. Cook over medium heat until chicken is tender. Remove from heat and set aside.
5. Heat the oil in a pan and fry the onions and curry leaves until the onions turns golden brown.
6. Add the cooked chicken and red chilli flakes and fry for 5 minutes or until quite dry.
7. Garnish with coriander leaves and serve with roti or bread.