Ingredients:

• Chicken – 1 – 1.5lb cut into medium sized pieces
• Onions – 2 big (sliced)
• Tomatoes – 1 big (sliced)
• Methi (Fenugreek Leaves) – 1.5 cups
• Green Chillies – 2 or 3 (optional)
• Ginger garlic paste – 1 to 2 tsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 to 2 1/2 tsp
• Coriander powder – 1/2 tsp
• Cumin seed powder – 1/2 tsp (optional)
• Garam masala items – 1 tsp (cloves – 1, cinnamon stick – 1, saunf – 1/2 tsp, bay leaf – 1)
• Salt – to taste
• Oil
• Coriander leaves(Cilantro) and Curry leaves.

Method:

In a pan, heat oil and add the garam masala items and onions. Saute the onions for a while. Then, add the ginger garlic paste and saute. Then, add the methi leaves and saute for a few minutes. Then add the tomatoes, turmeric powder, chilli powder, coriander powder, cumin seed powder, green chillies and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces with some water so that the chicken pieces are covered with water and cover the pan with a lid and allow to cook for 1/2hr or until chicken is done. Once the oil starts to come out to the top, the kozhambu is done (the consistency should be between a gravy and watery – soup like). Add the curry leaves and coriander leaves for garnish.

Miscellaneous Info:

• Tips: Serve with rice or rotis.
• Cuisine: Indian
• Cooking Time: 40 min
• Serves 4-6

Ingredients:

For making the chicken marinade:

• Boneless chicken – 3/4 lb (cut into 1 1/2 inch length thin strips.)
• All purpose flour or maida – 3 tsp
• Ginger Garlic Paste – 2 – 3 tsp
• Ajinomoto – 1/2 tsp(optional)
• Soya Sauce – 1/2 tbsp
• Chili sauce – 1 tsp (optional)
• Salt to taste
• Oil For deep frying

For making the sauce:

• Ginger, finely chopped 1 tsp
• Garlic, finely chopped 1 tsp
• Green chillies,finely chopped 2 tsp
• Spring onions – finely chopped – 5 tbsp
• Soya sauce – 1/4 tbsp
• Chili sauce – 1/2 tsp (optional)
• Tomato sauce/ketchup – 1 tbsp (optional)
• Black Pepper powder – 1/2 tsp
• Sugar – 1 tsp
• Ajinomoto – a pinch(optional)
• Chicken stock – 1/4 cup (or can use Maggi/Knorr Chicken Soup Cubes)
• Maida/All-purpose flour with water (mix 3 tbsp of maida & 1/4 cup of water)
• Oil 2 tbsp
• Salt To taste

Method:

Combine all the ingredients for the marinade (except oil) and set aside for 1/2 – 1 hour. Heat the oil in a frying pan. Deep fry the chicken pieces a few at a time. Drain when golden brown and cooked.? Keep aside.

In another pan, heat oil, and then add the chopped ginger, garlic and green chillies and finally some spring onion and saute for a minute. Add the soya sauce, chili sauce/tomato sauce, pepper, sugar, ajinomoto, stock and salt. Add little water and bring to a boil. Add the fried chicken and cook for 3 minutes. Then add the maida and water mixture and stir so that no lumps are formed. Cook for a few minutes until the mixture thickens slightly.

Serve hot with chinese style fried rice.

Ingredients:

• Basmati Rice – 2 cups
• Ginger, chopped finely 1 tsp.
• Green chilies, chopped finely 1 tsp
• Cooked chicken, shredded 3/4 cup
• Carrot, Beans – chopped 1 cup
• Spring onion tops, chopped fine 1/2 cup
• Ajinomoto – a pinch (optional)
• Black pepper powder – 1 tsp
• Soya sauce 3 tbsp
• Sugar – 1tsp
• Egg – 1
• Oil 4 tbsp
• Salt to taste

Method:

Cook the rice with a little salt (2 cups rice with 3 cups water) separately. Be careful not to overcook the rice. Set aside.

In a pan, heat 1 tbsp of oil, and add the egg, a little salt and pepper and scramble. Remove from pan and shred into little pieces. Half cook the vegetables (carrot, beans) separately.

Heat the remaining oil, add the chopped ginger, green chillies and spring onion (half the amount). Stir fry over a high flame for 3 minutes. Add the half-cooked vegetables, stir fry for 2 more minutes. Then add the shredded chicken, saute for 2 minutes. Then add the remaining spring onions, ajinomotto, pepper powder, sugar and salt. Stir fry for another 2 minutes. Add the cooked rice and soya sauce and stir fry for 2-3 minutes on high flame. Finally, add in the scrambled eggs and mix well.? Serve with chicken manchurian or with ketchup.

Ingredients:

• Chicken/Mutton Liver – 1 lb cut into medium sized pieces
• Ginger garlic paste – 1.5 tsp
• Onions – 2 (medium) chopped
• Curry Leaves – 8-10
• Oil – 5 tbsp
• Coriander powder – 2 tsp
• Turmeric powder – 1/2 tsp
• Garam Masala – 1/2-1 tsp
• Whole black pepper – a few
• Black pepper powder – 1 tsp (freshly ground pepper would bring better flavor)
• Salt to taste

Method:

Take water in a thick bottomed pan, allow to boil and add the liver pieces. Allow to blanch.

Heat the oil in a large pan. Add the onions, curry leaves, whole black pepper and saute for a while. Then add the ginger garlic paste and fry for a few min. Then, add the coriander, turmeric powders and garam masala and salt and mix well. Add the livers to the frying pan and mix well, then add little water and cover and cook over medium heat for 15 minutes or until the liver is done. Oil will come out at the sides/top.

Miscellaneous:

• Tips: You can make chicken or mutton liver also the same way. You can make a more tangier masala gravy by adding tomatoes and using red chilli powder along with black better. This liver fry goes well as a side dish with rice and sambhar or rasam.
• Serves 4-5
• Cooking Time: 25 min
• Cuisine: Indian

Ingredients:

• Chicken – 1 lb cut into medium sized pieces
• Onions – 2 big (sliced)
• Tomatoes – 2 big (sliced)
• Green Chillies – 2 or 3
• Ginger garlic paste – 2 to 3 tsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 to 2 1/2 tsp
• Coriander powder – 1/2 tsp
• Cumin seed powder – 1/2 tsp (optional)
• Garam masala items – 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks, a pinch of saunf (if not available, substitute with 1 tsp garam masala)
• Salt – to taste
• Oil
• Basmati rice – 3 cups
• Mint leaves (pudina) – 1/4 cup
• Coriander leaves(Cilantro) – 1/4 cup

Method:

In a pressure cooker, heat oil and add the garam masala items and onions. Saute the onions for a while. Then, add the mint leaves, ginger garlic paste and saute for a few minutes. Then, add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, cumin seed powder, green chillies and salt. Fry this mixture for a while maybe adding a little bit of water.? Then, add the chicken pieces and saute for 10-15 min. When the chicken is half done (water used to cook the chicken should be almost gone), add the basmati rice and required amount of water for the rice to cook (For 3 cups of rice, add 3 cups of water). Note: If using regular rice, instead of Basmati rice, use the appropriate proportion of water, say 1 cup rice, 2 cups water. Pressure cook for 2 whistles. Garnish with cilantro and some fresh mint sauted in oil/ghee and serve.

Miscellaneous:

• Tips: Serve with raita.
• Serves 4-5
• Cooking Time: 20 min
• Cuisine: Indian

Ingredients:

• Chicken – 1 lb cut into medium sized pieces
• Onions – 2 big (sliced)
• Tomatoes – 2 big (sliced)
• Green Chillies – 2 or 3
• Ginger garlic paste – 2 to 3 tsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 to 2 1/2 tsp
• Coriander powder – 1/2 tsp
• Cumin seed powder – 1/2 tsp (optional)
• Garam masala items – 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks, a pinch of saunf (if not available, substitute with 1 tsp garam masala)
• Salt – to taste
• Oil
• Food coloring/Saffron – a pinch
• Basmatic rice – 3 cups
• Mint leaves – 1/4 cup
• Coriander Leaves – 1/4 cup
• Cashews (roasted separately) – optional for garnish

Method:

In a large pan, heat oil and add the garam masala items and onions. Saute the onions for a while. Then, add the mint leaves, ginger garlic paste and saute for a few minutes. Then, add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces and saute for 10-15 min. Pour some water, close with a lid and allow the chicken to cook. This should be in a sort of a gravy consistency (the oil would have come out on top).

Separately cook the basmati rice (for 3 cups rice, add 4-4 1/2 cups water) ensuring that the rice is not sticky (Make sure not to overcook the rice).? In a bowl, soak a pinch of saffron in a little water and set aside.
In a large dish, put in a layer of rice. Sprinkle a little saffron water. Add some chicken masala to this and mix. Then again add another layer of rice, saffron water, and chicken masala. Continue this until all of the rice and masala is exhausted. Mix well but ensure that you dont smash the rice too much with the mixing. Toss in any roasted cashews and coriander leaves and serve hot.

Miscellaneous Info:

• Cuisine: Indian
• Cooking Time: 30 min
• Serves 5

Ingredients:

• Boneless Chicken – 1 – 1.5 lb cut into bite sized pieces
• Chilli powder – 2 tsp (or to taste)
• Lime Juice – 3 tbsp
• Curd – 2 tbsp
• Ginger garlic paste – 2 tsp
• Salt – to taste
• Food coloring – a little
• Oil – for deep frying

For garnish:

• Curry Leaves
• Red Onions – slit lengthwise
• Lime slices

Method:

Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs.
Then, heat oil in a pan and deep fry the marinated chicken pieces till golden brown. Pat dry with paper towels (to remove excess oil).? Garnish with slightly sauted sliced onions(lengthwise cut), curry leaves and lime slices.

Miscellaneous Info:

• Cuisine: Indian
• Cooking Time: 20 min
• Serves 5

Ingredients:

• Chicken – 1 – 1.5lb cut into medium sized pieces
• Onions – 2 big (sliced)
• Tomatoes – 2 big (sliced)
• Green Chillies – 2 or 3 (optional)
• Ginger garlic paste – 2 to 3 tsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 to 2 1/2 tsp
• Coriander powder – 1/2 tsp
• Cumin seed powder – 1/2 tsp (optional)
• Garam masala items – 1 tsp (cloves – 1, cinnamon stick – 1, saunf – 1/2 tsp, bay leaf – 1)
• Salt – to taste
• Oil
• Coriander leaves(Cilantro) and Curry leaves.

Method:

In a pan, heat oil and add the garam masala items and onions. Saute the onions for a while. Then, add the ginger garlic paste and saute. Then, add the tomatoes, turmeric powder, chilli powder, coriander powder, cumin seed powder, green chillies and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces with some water so that the chicken pieces are covered with water and cover the pan with a lid and allow to cook for 1/2hr or until chicken is done. Once the oil starts to come out to the top, the kozhambu is done (the consistency should be between a gravy and watery – soup like). Add the curry leaves and coriander leaves for garnish.

Miscellaneous Info:

• Tips: Serve with rice or rotis.
• Cuisine: Indian
• Cooking Time: 45 min
• Serves 4-6

Ingredients:

• Chicken – 1 – 1.5lb cut into medium sized pieces
• Onions – 2 big (sliced)
• Green Chillies – 3 big
• Ginger – 1/2 inch chopped
• Coconut grated – 1/4 cup
• Turmeric powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Cumin seed powder – 1/2 tsp (optional)
• Saunf – 1 tsp
• Garam masala – 1 tsp OR (cloves – 1, cinnamon stick – 1, bay leaf – 1)
• Salt – to taste
• Oil
• Coriander leaves(Cilantro).

Method:

Grind the ginger, saunf and green chillies with half the onions (with little water) and set aside. Grind the grated coconut with some water and set aside. In a pan, heat oil and add the garam masala items and then the rest of the onions. Saute the onions for a while. Then, add the chillies-ginger-onion paste and saute. Then, add the turmeric powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces and some water and cover the pan with a lid and allow to cook for 1/2 hr (or until chicken is done). When the chicken is cooked, stir in the coconut paste with some water and bring to a boil. Add the coriander leaves for garnish.

Miscellaneous Info:

• Cuisine: Indian
• Cooking Time: 45 min
• Serves 4-6

Ingredients:

• Chicken – 1 – 1.5lb cut into medium sized pieces
• Onions – 2 big (sliced)
• Tomatoes – 1 big (sliced)
• Green Chillies – 2 or 3 (optional)
• Ginger garlic paste – 2 to 3 tsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 tsp
• Black pepper powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Cumin seed powder – 1/2 tsp (optional)
• Garam masala – 1 tsp
• Salt – to taste
• Oil
• Coriander leaves(Cilantro) and Curry leaves.

Method:

Pressure cook the chicken pieces adding a little turmeric, salt and water and keep aside. In a pan, heat oil and add the garam masala and onions. Saute the onions for a while. Then, add the ginger garlic paste and saute. Then, add the tomatoes, chilli powder, coriander powder, cumin seed powder, black pepper powder, green chillies and salt. Fry this mixture for a while maybe adding a little bit of water. Add to this the coriander and curry leaves and mix. When the oil comes out on top, add the cooked chicken pieces and mix well to coat all the pieces with the masala. Fry until all the water drains out. Make sure not to stir the pieces too much as this will break the chicken pieces and mash them up.

Miscellaneous Info:

• Tips: Serve as a side dish with rice and any curry.
• Cuisine: Indian
• Cooking Time: 45 min
• Serves 4-6