kitchen inn

TOMATO SOUP

2009-12-14T11:02:00.000-08:00

INGREDIENTS

4 Ripe Tomatoes

Salt to taste

Pepper

Mint leaves

Butter

METHOD
Put the tomatoes in boiling water for 2 min.
Then immediately transfer them to ice-cold water.
Peel the skins and cut the tomatoes into small pieces.
Now take water in a pan, boil it and add the chopped tomatoes.
Add mint and salt to the boiling mixture. Boil for about 5-6 minutes.
Cool and blend the tomatoes with the help of a mixer.
Sieve the blended mixture to discard the seeds.
Garnish it with a dash of butter and serve hot.

STUFFED BAJRA ROTI

2009-12-14T10:36:00.000-08:00

INGREDIENTS

2 cup Bajra Flour

A Pinch of Salt

For stuffing:

1/2 cup Paneer (crumbled)

2 tbsp Fenugreek Leaves (chopped)

1 Green Chili(chopped)

1 Large Tomato(chopped)

Salt to taste

METHOD
Seive the flour and mix salt to it.
Make a dough by adding hot water occasionally.
Knead the dough well and divide it into 16 equal parts.
Roll out each part into thin chapattis.
Put little stuffing on one chapatti and spread.
Cover with another chapatti and press well to make one roti.
Repeat the procedure for the remaining stuffing and rotis.
Cook these rotis on a hot griddle on both sides without using oil.
Stuffed Bajra Roti is ready.
Apply butter just before serving.

BLACK FOREST CAKE

2009-10-23T06:35:00.000-07:00

INGREDIENTS
Eggs 6
Refined flour 2 1/2 cup
Sugar 1 1/2 cup
Clarrified butter 150 gm
Chocolate bar 500 gm
Coffee 4 tbsp
Baking powder 2 tbsp
Baking soda 1 tsp
Cherries 1 can
Castor sugar 1 cup
Cream 3 cups
Butter (without salt) 1 1/2 cup
Honey 6 tbsp

METHOD
Melt choclate in a steam bath.
Beat eggs with an electric beater and when they start to get fluffy,add sugar.
Add baking powder,baking soda,clarrified butter and 2 tbsp coffee and beat some more.
Slowly add 1/2 melted choclate while still beating till mixture gets thick.
Lightly fold in refined flour and mix with the help of a spoon.
Brush a baking pan with butter and pour this mixture in it, smooth it from top.
Bake the cake in a pre -heated oven at 200 c .
Make a thick mixture of the cherry syrup, sugar ,honey nd 2 tbsp coffee, by heating all these ingredients in a pan.
Keep ice under a bowl ,place half the melted chocolate ,butter and castar sugar in the bowl over ice and mix all the ingredients with a spoon.
Cut the sponge cake in 3 round layers.

Keep the first layer of the cake on a serving dish,put layer of the cherry syrup on it and then layer of cream.

Keep the second layer of cake on this end and repeat the above process,pressing down at the end.

Cover the top layer with the remaining melted chocolate.

Make a cream cone and decorate the cake with it.

Grate some chocolate .Make a layer of grated chocolate on the top of the cake ,decorate with cherries and keep in the fridge .

SERVE CHILLED.

PEANUT BUTTER COOKIES

2009-10-21T11:32:00.000-07:00

INGREDIENTS

Egg 1

Butter 1 cup

Peanut butter 1/2 cup

Sugar 1 cup

Jaggery 1/2 cup

Refined flour 1 1/2 cup

Soda 1/4 tsp

METHOD

Put egg, butter,peanut,sugar and jaggery in a bowl. mix well.

Add refined flour and souda. Knead into dough.

Roll out the dough and make round biscuits with the help of a cookie cutter.

Press the outer edge with a fork.

Place biscuit on a baking tray and bake in a pre-heated oven for 10-15 mins.

Let the the biscuit cool after taking them out of the oven, and serve.

DOUBLE CHOCOLATE BROWNIES

2009-10-21T10:35:00.000-07:00

INGREDIENTS

Refined flour 120 gm

Sugar 250 gm

Cocoa powder 60 gm

Baking powder 3/4 tsp

Baking soda 3/4 tsp

Hot water 3 tsp

Milk 1/2 cup

Vanilla essence 1 tsp

Oil 1/4 cup

Salt 1/3 tsp

Ice creme 2 scoops

METHOD

Mix refined flour ,sugar, cocoa powder, baking soda and salt in a bowl.

In a separate bowl mix eggs,milk,oil, and vanilla essence. Add in the dry ingredients mixed earlier ,and mix well.

Add hot water to this mixture and whisk the mixture with an electric beater.

Whisk at increased speed for another 2 mins.

Pour this mixture in a baking dish and bake in a pre-heated oven for 30-40 mins.

Insert a toothpick in the cake ,if it comes out clean , brownies r ready.

Take them out of the oven and serve with your favourite ice cream.

MINI FETA CHEESE PIZZAS

2009-10-08T10:34:00.000-07:00

INGREDIENTS

Olive oil 2 tbsp

Tomatoes (cut in half) 3/4 cup

Buns 3

Onion sliced 1/4 cup

Chicken 1/2 cup

Salt n pepper to taste

Mozzerella cheese (grated) 1/2 cup

Feta cheese (crumbled) 1/3 cup

Oregano 3/4 tsp

Fresh basil leaves as required

METHOD

Pre heat oven at 200 degree C

Heat 1 tbsp olive oil in a skillet and add tomtoes. Cook until tomatoes are tender.

Add salt and pepper.

Cut buns into half and spread the tomato paste over each half.

Spread a spoon full of cooked chicken over the tomato paste.

Top with mozzarella and feta cheese.

Sprinkle with oregano,and garnish with basil leaves.

Bake for 10 - 15 mins or until cheese melts and crust turns light brown.

MINCE SAMOSAS

2009-10-08T09:41:00.000-07:00

INGREDIENTS

Mince beef 125 gm

Manda strips s required

Onion 1

Green coriander leaves as required

Green chillies paste 1 tsp

Turmeric powder 1/4 tsp

Crushed red chillies 1/2 tsp

Corriander n cumin seed coarsed crushed 1/2 tsp

Salt to taste

Refined flour 1/2 cup

Ginger garlic paste 1 tsp

Oil 2 tbsp

Oil for frying

METHOD

Put oil in a frying pan,add ginger garlic paste and fry it.

Now add green chillies paste.

Add mince and cook ,till all the water dries up.

Now remove it from stove and leave to cool.

Cut onion into small peices ,like that for an omellet.

Add red chillies,onion,corriander and cummin powder, green coriander, and salt in it.

Fill the manda strips with mince and and shape them like samosa.

Seal the ends with lai (flour and water paste).

Heat oil in a wok and fry the samosas till they turn golden.

Take them out on paper.

Serve hot with green chutney and ketchup.

CHICKEN SPRING ROLLS

2009-10-02T19:02:00.000-07:00

INGREDIENTS

2 tablespoons vegetable oil

2 small chicken breast skinned boned and chopped

1 1/2 cups finely chopped mushrooms

1/2 cup sliced green onion

1 cup fresh bean sprouts

2 tablespoons soy sauce

1 garlic clove -- finely chopped

1 1/2 cups finely chopped Chinese cabbage

8 fresh water chestnuts (peeled and finely chopped)

1 tablespoon Dry sherry

1 beaten egg

10 spring roll wrappers

Vegetable oil (for frying)

METHOD

In a large skillet with 2 tablespoons of hot oil, saute chicken, mushrooms, onion and garlic until chicken is cooked

Stir in cabbage, water chestnuts sprouts until heated throughout. Remove from heat.

In a small bowl, stir together soy sauce and sherry.

Whisk in egg until blended.Pour mixture over chicken mixture. Mix well.

On a board, place 1 spring roll. Spoon about 1/4 of filling on center half of skin.

Fold bottom point of skin over filling, tucking point under filling.Fold side points over filling, then roll up skin toward remaining top corner.

Moisten top point with a little beaten (extra) egg, folding over and pressing to seal. In deep skillet with hot oil, fry spring rolls until brown

Drain on paper towels.

Serve hot with ketchup or sauce.

CHICKEN WHITE KORMA

2009-09-28T11:51:00.000-07:00

INGREDIENTS

Chicken pieces 1 kg
Yougurt 1/2 kg
Almond paste 1/2 cup
Cream 1/2 cup
Hot spices with nut meg 1 tsp
Ginger/garlic paste 2 tbsp
Cinnamon 2 sticks
Black cardamoms 3
Green cardamoms 8
Cloves 8
Onions (make paste) 1
Oil or clarified butter 5 tbsp
Salt to taste

METHOD

Heat oil in a pot, add cloves,cinnamon, black and green cardamoms, cook till they sizzle.
Add chicken to the pot and cook for 5 mins or till it changes colour.
Now add ginger garlic paste and onion paste. Cook till oil seperates.
Mix yougurt ,white pepper,salt and hot spices with nut meg in a bowl.
Add this mixture to the chicken and on a low flame cook for 10-15 mins .
Add cream and almond paste to the pot and cook for another 3-4 mins .
Garnish with coriander leaves and serves.

DHABE WALI DAL

2009-09-26T05:16:00.000-07:00

INGREDIENTS

½ cup split black gram (Black urad dal)

1/4 cup kidney bean (Rajma)

¼ cup Bengal gram (Chana dal)

1 finely chopped onion

2 tomatoes, boiled and ground

1 tsp ginger-garlic paste

½ tsp cumin seeds

¼ tsp dried fenugreek leaves (Kasturi methi)

Coriander leaves4 tsp

clarified butter1 tsp

red chilli powder¼ tsp

turmeric powder

Salt to taste

Method
1. Soak black gram, kidney bean and Bengal gram overnight and boil with salt till done.

2. Heat clarified butter in a pan

3. Add cumin seeds and when it splutter add chopped onions and cook till golden brown.

4. Add ginger-garlic paste and add boiled tomato puree and stir fry on high flame

5. Add turmeric powder, salt and chilli powder.

6. Add boiled black gram, kidney bean and Bengal gram and mix well.

7. Sprinkle hand-crushed fenugreek seed.

8. Garnish with coriander leaves and serve hot in a copper-bottomed handi.

BESAN DHOKLA RECIPE

2009-09-26T04:24:00.000-07:00

INGREDIENTS
350gms Gram flour (Besan)

1cup Curd (Stirred)

1tsp Green Chilies (paste)

1tsp Ginger (paste)

Salt to taste

1tsp Soda bi-carb

Lemon juice1/2 tsp

turmeric powder1tbsp

OilFor Tampering

Few Curry leaves

1tsp Mustard Seeds

2tsp Oil

Coriander leaves (chopped)

2-3 green chilies (vertically slit)

METHOD

In a bowl add gram flour (besan), Curd and water.
Mix well and make a smooth batter. The batter should be of thick consistency.
Add salt and set aside for 4 hours covered with a lid.
Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
Keep the steamer or cooker ready on gas.
Grease a baking dish (it should fit in the steamer or cooker).
Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
Add this to the batter and mix well.
Pour the batter into the greased pan and steam for 10-12 minutes or till done.
Cool for sometime and cut into big cubes.
Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
Garnish the besan dhokla with coriander and slited green chilies.
Serve with hari chutney.

CHINESE CHICKEN SHASLIK (1)

2009-08-19T11:54:00.001-07:00

I learnt this recipe from my aunt lives in Dubai.

INGREDIENTS
Chicken boneless 1 kg, cubed
Garlic paste 1 tsp
Ginger paste 1 tsp
Red chillies ½ tbsp, crushed
Sugar 1 tsp
Soya sauce 1 tbsp
White vinegar 1 tbsp
Salt to taste
Oil 2 tbsp Tomatoes 3 medium, unripe. Cut into square pieces, remove and save the pulp for sauce.
Capsicums 3, remove seeds, cut into squares
Onions 3, peel and quarter, separate layers

Rice 3 cups

Garlic 3 clove chopped fine

Oil 4 tbsp

Sauce for Shashlik:
Tomato pulp 2 tbsp
Soya sauce 1 tsp
White vinegar 1 tbsp
Red chillies 1 tsp, powdered
Salt to taste

Sauce for Vegetables:
Soya sauce 1 tbsp
White vinegar 1 tbsp
Sugar ½ tsp
Black pepper ½ tsp
Oil 1 tsp

METHOD
Combine all ingredients for shashlik except oil and marinate the chicken pieces in it for ½ hour.
Heat oil in a large frying pan and fry the chicken.

Remove to another pan.
Add a little oil to the frying pan heat and add vegetables.

Add the vegetable sauce ingredients while stirring.
Stir-fry for three minutes and add to chicken.

Make the shashlik sauce by cooking together all sauce ingredients quickly.
Boil rice.

Heat oil; add garlic and fry to a light brown colour.

Add rice and fry it quickly.
Pile chicken in the middle of a round dish and put rice around it.

Pour the shashlik sauce over the chicken.

Serve hot.

CHICKEN AND EGG FRIED RICE

2009-08-13T06:59:00.000-07:00

INGREDIENTS
Rice 1 kg
Chicken 1/2 kg
Salt as per taste
Garlic paste 1tsp
Carrots (chopped) 2 medium
Cabbage (chopped) 1 small
Vinegar 2 tbsp
Soya Sauce 4 tbsp
White Pepper Powder 1 tbsp
Sugar 1 tbsp
Chinese Salt 1 tsp
Eggs 3
Cooking Oil 4-6 tbsp
Garnish: Green Chillies (chopped)2-3
1 cup Bean Sprouts
100 gm Mushrooms

METHOD

Remove bones and skin from chicken breast.Cut into small pieces.(cubes)
Boil rice and drain the water. Cover and refrigerate for 4-6 hours.
In a wok, heat Cooking Oil on medium heat for 2-3 minutes and saute garlic for 1-2 minutes. Then add chicken and stir-fry until water from the chicken dries.
Add bean sprouts, mushrooms, cabbage,carrots and spring onions and mix well for a minute
Add rice and mix well with the help of two spoons until hot.
Then add salt,sugar ,white pepper and chinese salt and mix well. Beat eggs with salt and a pinch of white pepper and pour it on the rice.
Add vinegar and soya sauce in the end and mix well.
Serve hot.

CHEESE FRIED CHICKEN

2009-08-10T04:57:00.000-07:00

INGREDIENTS

Whole chicken 1
Egg whites 6

Ginger garlic paste 4 tbsp
Bread crumbs 2 cups
Cheee slices (broken) 6

Crushed black pepper 1 tsp

Black pepper powder 1 tsp

Salt to taste
Oil for frying

METHOD

Cut chicken into pieces.

Heat oil in a pot and fry ginger, garlic paste,till golden.

Add chicken peicess in the pot and then add alt and crushed black pepper.Cook till the chicken is tender.

Make a paste of egg whites,salt,black pepper powder and cheese in a bowl.First coat the chicken peices in this paste and then coat them with bread crumbs.

Now heat oil in a wok and fry the chicken peices.
Serve hot, with ketchup.

KABAB ROLL

2009-08-09T08:49:00.000-07:00

INGREDIENTS

Undercut Pasinda 1/2 Kg

Chilly Powder 1 Tsp

Green Chillies Grinded 1 Tsp

Papita 1 Tsp

Ginger / Garlic 1 Tsp
Zeera 1 Tsp

All Spice Powder 1/2 Tsp

Pinch Of Haldi

Salt 1 Tsp

Oil 2-3 Tbsp

Wheat Flour 1 Cup

Salt 1 Tsp

Maida 2 Cups

For Chutney

Imly Juice 1 Cup

chilly Powder 1 Tsp

Zeera 1 Tsp

Roasted- garlic 1 Tsp

Salt to taste

For Filling

onion sliced

Podina leaves

METHOD

Marinate beef with all the ingredients and leave for few hours.

Heat oil and add beef. Stir and add about 1 cup water in it to get tender. When done give dam of coal.

Sift flours with salt knead it well and apply little ghee on top and leave it covered for a while.

Then make small roti's and shallow fry like paratha's. In parathas put few pieces of in centre, slices of onion, spoonful of chutney and poodina then roll.

Afterwards reroll along with butter paper.

Serve hot.

SAFFRON HALWA

2009-08-09T07:43:00.000-07:00

INGREDIENTS

Sugar 225 gm

Ground saffron 2 tsp

Rose water 1 tbsp

Refined flour 120 gm

Butter 180 gm

FOR GARNISH

Almonds (sliced)2 tbsp

Pistachios (sliced) 2 tbsp

METHOD

Heat butter in a pan and fry refined flour on low het until golden brown and fragnant.

Mix rose water and saffron and add to the refined flour.Also add sugar and stir well.

Cook until every thing is well combined.When the oil begins to separate from the halwa,sprinkle some milk and water on it.

Garnish with almonds and pistachios.

PRAWN BIRYANI

2009-08-08T10:53:00.000-07:00

INGREDIENTS

Prawns 1 kg

Rice 1/2 kg
Oil 125 gm

Onions 2
Hot spices 1 tbs
Yougurt 250 gm

Lemons 2

Ground red chillies 2 tbsp

Turmeric powder 1 tsp

Curry leaves a few

Mustard seeds 1/2 tsp

Bay leaves 4-5

Black cumin seeds 1/2 tsp

Green chillies 4-5

Corriander leves 1/2 bunch

Ginger garlic paste 2 tbsp

Salt to taste

METHOD

Put water salt and black cumin seeds in pot and bring to boil.

Now add previously soaked rice and par boil.Then sieve the rice and put aside.

Put prawns ,salt,ginger/garlic paste and lemon juice in abowl and mix well.

Heat oil in a pot and cook this mixture in it for 2-3 mins.Take it out of the oil and set aside.

In the remaining oil,fry onions and bay leaves.When the onions get golden,add green chillies and finally chopped coriander leaves and cook for 2-3 mins .

In a bowl mix yougurt,red chillies,hot spices,turmeric powder and salt.Add this mixture to the onions mixture and fry till oil comes on the surface.Add prawns and cook for 3-4 mins.

Heat oil in a frying pan and add mustard seeds and curry leaves for tempering (baghar).

Layer a pot with some of the prepared oil and then top it with a layer of prawn mixture.Now add all the rice .Layer the remaining prawn mixture on top of the rice.Spread chopped corinder leves,lemon juice and the remaining oil on top of the pramn mixture and keep on dum.

1000 CALORIE DIET PLAN

2009-08-01T09:28:00.000-07:00

If you want to loose weight it is important to find the right diet plan for you. There are many weight loss options that are available to you but like with everybody each diet plan works differently for each person. One person may loose weight on one diet and the other person may not so it is important not to get frustrated when finding a diet because you may have to try several before you find the one that works for you the best.

You can use the 1000 calorie diet method to loose weight and keep it off. First you want to eat about 300 calories for breakfast. This is one of the most important meals because it will boost your metabolism and get your body to start burning fat early in the morning. Eat cereal or oatmeal for fiber and a fruit is always a good choice to get you on your way for the day.

The next meal you will be eating is lunch and you want to keep it around 300 calories as well. One great way to do this is to eat lean chicken or fish and have some greens with it. You can always eat a frozen meal that has the exact calorie count on it to make it easier for you.

Before dinner snack is a great way to get about 100-200 calories in to keep you going before dinner. Maybe some lean meat or a fruit will be just the trick.Dinner you want to eat before 9pm because your metabolism slows down after that and you want to eat around 300 calories for dinner.

Again a diet prepared frozen meal can be a great way to stay within the calorie count.Remember that if you go over to 1100 or 1200 you should still loose weight but just make sure that you stay on plan until you have lost the right amount of weight.

BUTTER CHICKEN

2009-07-29T00:56:00.001-07:00

It is also called Chicken Makhani

Ingredients

Chicken - 1/2 kg (boneless, skinless)

Onion - 1 (chopped)

Tomato - 2 (chopped)

Cashews/Almonds - 5-6

Ginger garlic paste - 2 tsp

Green chilly - 1 (chopped)

Heavy cream - 1/4 cup

Chilli powder - 1 tsp

Corriander powder - 1 tsp

Cumin/Fennel powder - 1 tsp

Turmeric powder - 1/4 tsp

Garam masala - 1/4 tsp

Cumin seeds - 1/2 tsp

Cilantro - for garnish

Butter - 2 tblsp

Salt - to taste

Oil - 2 tblsp

Method

1. Wash the chicken and cut it into 1 inch thick cubes.

2. Apply salt, chillipdr, and ginger garlic paste. Shallow fry in little oil and keep it aside.

3. Heat some oil/butter in a pan and saute the onions followed by ginger garlic paste, green chilly and tomatoes.

4. When all these are nicely sauteed, remove from stove and let it cool a bit.

5. After it is cool enough to handle, grind everything in a blender/ mixie with the cashew nuts to make a paste.

6. Melt the butter in a pan, splutter some cumin seeds. Add this groud mixture and cook it for few minutes until the nuts gets cooked.

7. Next add the fried chicken pieces, with all the dry spices like chilli

powder, corriander powder, turmeric powder, cumin powder, garam masala and salt.

8. Cover and let it cook for 10-15 minutes in medium low flame so the flavours combine nicely.

9. Add the heavy cream, mix everything and let it simmer for few minutes.

10. Garnish with chopped cilantro and serve.

If you do not have heavy cream on hand, substitute with whole milk and butter/cheese.
In restaurants one spoon of sugar is usually added to the butter chicken gravy. I prefer without the sugar. You can add it to get the restaurant flavour.

CHICKEN SALAMI

2009-07-21T04:39:00.000-07:00

INGREDIENTS

1 tblsp butter

300g shaved salami sliced

1 large onion chopped

1 small pckt mushrooms, chopped

3 tblsp tomatoe pure

5-6 cloves of garlic

Salt and pepper to taste

METHOD
Heat butter in a large pan.
Add the chopped onions, mushrooms, garlic and sauté for two minutes
Now add the tomatoe puree and let it roast for a while
Add the salami pieces and mix well.
Add the salt and pepper
Serve hot topped with sour cream

PALAK PANEER

2009-07-20T01:59:00.000-07:00

INGREDIENTS
500 gms Paneer
2 medium-sized bunches of fresh spinach
1/2 bunch fresh fenugreek leaves
4 tbsps vegetable/ canola/ sunflower cooking oil
1 large onion chopped fine
1 large tomato diced
2 tsps garlic paste
1 tsp ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp garam masala powder
Salt to taste
1 tbsp of butter to garnish

METHOD
Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden.

Remove and drain on paper towels. Keep aside.
Add 2 tbsps of oil to the same pan and fry the onions in it till soft.
Add the ginger and garlic pastes and fry for a minute.
Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well.

Add salt to taste and mix well.(add little,spinach is salty in taste)
Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste.

If you prefer, you can also blend this paste in the food processor to get a smoother consistency.
Add the previously fried paneer cubes to this gravy and mix to coat the pieces.
Garnish with butter.

Serve hot with Chapatis

AGRA KA PETHA (Indian sweet)

2009-07-19T05:07:00.000-07:00

INGREDIENTS

½ kg white pumpkin
4 cups water
1 cup lime water
½ kg sugar
2 tablespoon lime juice
6-7 cardamoms , powdered
1 teaspoon rose water

METHOD

Wash and peel the pumpkin.
Discard the seeds and mushy centre.
Cut the pumpkin into square pieces and soak in water for nearly two hours.
Wash the pieces once again, pat dry and soak in lime water for three hours.
Drain and cook the pumpkin in water till it turns transparent.
Now take the sugar, lime juice and cardamom and mix to get a thin syrup.
Immerse the pumpkin in this syrup and place it over medium heat for a few minutes.
Remove from heat and pour a few drops of rose water over the pieces.
Serve.

CHICKEN CHILLI

2009-07-15T06:53:00.000-07:00

INGREDIENTS

500 -600 gms Boneless Chicken

2 tbsp Soya Sauce

1 Egg

2 tbsp Corn FlourOR you can takeCorn Starch

5-6 Chopped Green Chilies

2 Green Onion Chopped

1 tsp Garlic Paste

Salt to taste (take a little because soya sauce is salty)

1/2 tsp White Pepper Powder

1 tsp Sugar

A pinch of ajinomoto(OPTIONAL)

2 cups chicken Broth/ Water

1 tbsp Oil

Oil to fry

METHOD
Cut the boneless chicken pieces into1 " cubes.
Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. (dont put it into refrigrator)
Heat oil and deep fry the marinated chicken pieces till golden brown.
Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
Add fried chicken pieces to it and cook for few minutes.
Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
Cook for 2-3 minutes.
Serve chinese chili chicken hot garnished with chopped green onion tops.
Serve it with boiled or fried rice.

RAITA

2009-07-13T12:17:00.000-07:00

INGREDIENTS

* Green coriander 1/2 a bunch finely chopped

* Mint 1/2 a bunch finely chopped

* Green chillies finely chopped

* 3 cups yoghurt

* Zeera (Cumin Seeds)

* Salt to taste

* 1/2 tsp black pepper

* 1/2 tsp kala namak

METHOD
Take the zeera and fry it till it turns dark brown.

Take it off the pan and let it cool down.

Ground this zeera so that it turns into a thick and coarse powder.

Whip the yogurt in a blender or a hand mixer.

Add all the ingredients in the yoghurt.

Put it in the fridge.

Serve cool with the spicy dish.

HOT AND SPICY CHINESE STIR FRY

2009-07-13T12:16:00.001-07:00

INGREDIENTS
* 1 carrot, thinly sliced on the diagonal

* 1 onion, thinly sliced

* 1 zucchini, sliced thinly

* 1 cup broccoli florets

* 1 each green pepper, thinly sliced

* 8 oz. fresh mushrooms, sliced

* 2 stalks of celery, thinly sliced on the diagonal

* 2 cloves chopped garlic

* 1 cup boneless fresh chicken, shredded

* 4 tbsp olive oil

* 1 tsp ground ginger

* 1/2 cup soy sauce

* 1/2 cup Szechwan spicy sauce

* Rice

METHOD
Heat wok.

Add oil and garlic.

Add chicken and cook until done.

Remove and set aside.

Add carrots, peppers, onion, celery, zucchini, and broccoli.

Stir and cook for two minutes.

Add soy sauce and Szechwan sauce.

Stir well. Add a little water if necessary.

Add ginger, and mushrooms.

Cook for two more minutes.

Add chicken and stir well.

Serve hot with rice