A delicious lip-smacking dish, the Tawa Chicken Fry is easy to make and can be served as a starter or as an appetizer to a meal.
Ingredients
Chicken – 500 gms
Gram Flour – small handful
Juice of 1 Lemon
Ginger Garlic Paste – 2 tblsp
Turmeric Powder – 1/3 tsp
Coriander Powder – 1/3 tsp
Curry Leaves – few
Red Chilli Paste – 3 tsp
Saunf – 1/2 tsp
Cumin Seeds – 1/2 tsp
Salt as per taste
Oil as required
Method
– Clean, wash and dice the chicken into bite-sized pieces.
– Combine the gram flour, lemon juice, ginger garlic paste, turmeric powder, coriander powder, curry leaves, red chilli paste, saunf, cumin seeds and salt in a bowl.
– Mix well with a little water.
– Add the chicken pieces and mix until evenly coated.
– Keep aside for 45 to 75 minutes.
– Heat oil in a pan over medium flame.
– Fry the chicken pieces until golden brown and cooked.
– Remove and drain excess oil.
– Serve with mint chutney.
Tag: Food Corner
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Tawa Chicken Fry
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Paneer Chaman
Ingredients
500 gm paneer, 40 gm crushed coriander leaves, 40 gm garlic paste, 2 de seeded green chilli, 1 teaspoon thymol seeds, 3 clove, 1 teaspoon, turmeric, 150 gm fresh cream, 40 gm crushed to paste mint leaves, 30 gm ginger paste, 150 gm sliced onion, 50 gm ghee, 1/2 cup beaten yoghurt (curd)
Method
n Heat ghee in a deep-bottomed pan. Deep fry the paneer pieces and keep aside. They should be lightly golden in color and not completely browned. In the remaining ghee, add ajwain (thymol seeds), clove and allow them to splutter. Now add onions and cook on low flame till the oil separates. Add turmeric, coriander, salt and green chilies at this point.
n When the onions are almost cooked, add ginger-garlic paste, mint and cook for 2-3 minutes more. Once the raw smell of the spices disappear, add beaten curd. Once the curd is partially absorbed, add the paneer and cream. Mix well and garnish with coriander leaves/mint leaves or kasoori methi. The gravy should neither be too thick nor too thin, so you can accordingly adjust the amount of water. In fact you can even use some milk to make the gravy richer. Serve hot. -
Chicken Tikka Masala
INGREDIENTS
For the chicken marinade:
– 28 oz boneless chicken thighs skinless, cut into bite-sized pieces
– 1 cup plain yogurt, 1 ½ tablespoons garlic minced, 1 tablespoon ginger, 2 teaspoons garam masala
– 1 teaspoon turmeric, 1 teaspoon ground cumin
– 1 teaspoon Kashmiri chili or ½ teaspoon ground red chili powder, 1 teaspoon salt
For the sauce:
– 2 tablespoons vegetable oil or canola oil
– 2 tablespoons butter
– 2 small onions or 1 large onion, finely diced
– 1 ½ tablespoons garlic finely grated
– 1 tablespoon ginger finely grated
– 1 ½ teaspoons garam masala
– 1 ½ teaspoons ground cumin
– 1 teaspoon turmeric powder
– 1 teaspoon ground coriander
– 14 ounces tomato puree tomato sauce/Passata
– 1 teaspoon Kashmiri chili optional for colour and flavor, 1 teaspoon red chili powder adjust to your taste preference, 1 teaspoon salt, 1 ¼ cups heavy or thickened cream, use evaporated milk for lower calories, 1 teaspoon brown sugar
– ¼ cup water if needed, 4 tablespoons cilantro fresh coriander to garnish
INSTRUCTIONS
– In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
– Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
– Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
– Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
– Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
– Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.– Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade naan.
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Dhansak Mutton
Ingredients
– ½ kg mutton
– 11/2 cup tur dal preferably wet ½ an hour before cooking
– 2 small brinjals cut into 4 pieces each
– Few mint leaves, coriander leaves and curry leaves
– 1 big tomato diced nicely
– ½ tsp haldi powder
– 1 tsp red chilli powder
– 11/2 tsp dhanajeera powder
– 11/2 tsp dhansak masala powder
– ½ tsp garam masala
– Salt to taste
– 1 or 2 green chillies slit into 2
– 1 tsp ginger garlic paste
– 1 tsp oil or ghee
Method
Wash the dal and mutton. take oil or ghee in the cooker put curry leaves , mint leaves and Ginger garlic paste and slit green chillies last add nicely diced tomatoes and fry over sim for Few moments then add mutton and cook till the mutton is nicely coverd in the masalas and Then add all the dry masalas let the mutton roast for sometime now add the dal and 1 glass Full of water and put the cooker lid on. Cook for ½ an hour. Open and add finely chopped Coriander leaves. -
Kadai chicken
INGREDIENTS
– 1 kg chicken, washed, cleaned and cut into big pieces
– 4 tablespoons oil
– 1/2 cup onion, sliced
– 1 1/2 cups tomatoes, peeled and sliced
– 2 tablespoons fresh coriander leaves, chopped,
– 1 tablespoon ginger paste
– 1 tablespoon garlic paste
– 4 teaspoons garam masala powder
– 2 bay leaves
– 4 whole red chilies
– 2 teaspoons coriander seeds
– 1 teaspoon red chili, powder, salt
Method
– Grind corriander seeds and whole red chillies into a coarse powder.
– Heat oil in a kadai.
– Add bay leaves.
– After about 30 seconds, add onions and saute till they turn light golden brown.
– Add ginger-garlic paste.
– Saute for 2 minutes on medium flame.
– Add the above coarse powder.
– Stir well.
– Add tomatoes and cook till they are fully cooked.
– Add chicken pieces, salt to taste and red chilli powder.
– Mix well.
– Cover the kadai.
– Cook till the chicken becomes tender.
– Sprinkle garam masala powder over the chicken.
– Garnish with corriander leaves and onion rings.
– Serve hot with rotis or parathas. -
Paneer samosa
Ingredients
Paneer – 250 gms, finely chopped, Maida – 2 cups
Onion – 1, finely chopped, Green chillies – 2, finely chopped, Red chilli powder – 1 tsp, Cumin seeds – 1/2 tsp, Lemon juice – 1 tsp, Butter – 50 gms, melted, Salt as per taste, Oil as required
Method
– Combine the maida, butter and salt in a bowl, Mix well to a puri dough consistency. Fry the cumin seeds for 30 seconds.
– Add the onions, green chillies and saute for a minute or two, Add red chilli powder, lemon juice, salt and paneer, Mix well and stir-fry
– Remove from flame. Make small balls of the dough and roll them in small/ medium puris. 10.
– Shape the prepared puris into cones and add 1 or 2 tblsp of the paneer mixture. -
Mango Custard
Ingredients
Ripe Mangoes – 3 to 4 (approximately 200 gms), Vanilla Flavoured Custard Powder – 1 tblsp, Milk – 500 ml, Fresh Cream – 500 ml, Sugar – 1/4 cup (adjust as per taste)
Method
– Peel and finely chop the mangoes into small pieces. Reserve a few pieces for garnishing and grind the remaining to a thick pulp. No need to add water.
– Mix the custard powder with 100 ml (1/2 cup) of milk and stir until fully mixed without any lumps. Boil the remaining milk over medium flame. Add the custard mixture and stir gently.
– Ensure no lumps form and keep stirring constantly. Add sugar and switch off the flame.
– Add the mango puree, cream and mix well.
– Stir gently for a minute and keep it in the fridge for 4 to 6 hours. -
Tomato Fish
INGREDIENTS
250 gm tomato, 1 large onion, 2 teaspoon turmeric, 2 teaspoon ginger paste, 1 teaspoon coriander powder, 1 pinch salt, 1 tablespoon coriander leaves, 500 gm fish, 2 tablespoon yoghurt (curd), 1 teaspoon red chilli, 1/2 teaspoon cumin, 1/2 teaspoon sugar, 3 tablespoon refined oil.
Method
– Remove any pin bones from the fish fillets and cut into large chunks. Rub 1 ½ tsp turmeric powder and 1 tsp salt over the fish and set aside for 10 minutes.
– Boil water in a pan. Make a cross cut on the stem side of the tomatoes. Plunge the tomatoes in boiling water for 30 seconds and remove. Peel the tomatoes and chop them finely. Also, chop onions very finely.
– Heat oil in a large pan. Spread the fish pieces on the pan and fry till golden in color. Turn and fry on the other side as well. Remove with a slotted spoon and set aside.
– Add the onions to the same pan. Saute for 5-6 minutes till soft and cooked. Add the turmeric powder, red chili powder, cumin powder, coriander powder, ginger paste, sugar and chopped tomatoes. Mix well and cook for 4-5 minutes till the tomatoes are tender.
– Remove from fire, cool slightly and blend in a blender to get a coarse paste. Return the paste to the pan on the fire. Add 1 cup water and bring to a boil. reduce the heat and allow to simmer for a minute. Whisk the yoghurt and add to the simmering curry.
– Add the fish pieces along with any juices and simmer for 4-5 minutes. Add the chopped coriander and mix well.
– Remove from fire and serve hot with rice or rotis. -
Egg Salad Sandwich
A delicious dish, Egg Salad Sandwich is a healthy recipe made using tomatoes, onions and mayonnaise with bread slices and eggs! This breakfast recipe is a great sandwich and is a kids favourite! Try out this simple and easy to make recipe.
INGREDIENTS
4 bread slices, 4 teaspoon mayonnaise, 1 pinch salt, 2 teaspoon ghee, 1/4 cup finely chopped spring onions, 1 handful chopped lettuce loose-leaf, 2 boiled,finely chopped egg, 1/2 teaspoon chilli flakes, 1 dash spice black pepper, 1 sliced tomato, 1 sliced Red onion.
Method
Mix the eggs, mayonnaise, red chilli flakes, salt and pepper powder in a bowl. Spread this on 2 bread slices. Top it up with the tomato, spring onions, red onion and lettuce leaves. Cover with the remaining slices. Heat a tawa over low flame. Place the sandwiches and apply little ghee around the edges. Cook for 30 seconds on each side and remove. Serve with french fries.