Egg Pakora

Egg Pakora

Ingredients:
Eggs (boiled) - 4-5
Red Chilli Powder - 1 tsp
Dry Mango Powder - 1 1/4 tsps
Oil to deep fry

For Batter
Bengal Gram Flour - 1 cup
Red Chilli Powder - 1 tsp
Black Pepper Powder - 1 pinch
Salt as per taste

Method:
Peel and cut boiled egg into two halves.
Then, sprinkle red chilli powder and mango powder on each piece.
Mix the gram flour with red chilli powder, salt, pepper powder and sufficient water to make a slightly thick batter.
Dip each of egg pieces into the batter and deep fry in hot oil till it turns golden brown. Serve hot

BHARELA MARCHA

BHARELA MARCHA
Crisp green chillies stuffed with spicy filling
Preparation Time : 30 minutes
Cooking Time : 6-8 minutes
Servings : 4

INGREDIENTS
Bhavnagri green chillies 12 large

Oil 4 tablespoons

Asafoetida a pinch

Salt to taste

Lemon juice 2 tablespoons

Gram flour (besan) 1 1/2 cups

Coriander powder 1 1/2 teaspoons

Cumin powder 1 teaspoon

Red chilli powder 1 teaspoon

Garlic, chopped 5 cloves

Turmeric powder 1/2 teaspoon

Garam masala powder 1/2 teaspoon

Fresh coriander leaves, chopped 2 tablespoons

METHOD
Dry roast gram flour in a nonstick pan on low heat till it emits a nice aroma. Remove from heat, transfer onto a plate and allow to cool. Slit the bhavnagri chillies and remove the seeds. Cut the longer chillies into half. Take the roasted gram flour in a bowl, add salt, coriander powder, cumin power, red chilli powder, garlic, turmeric powder, garam masala powder and coriander leaves and mix. Put this stuffing into the slit chillies. Heat oil in a pan. Add asafoetida and the remaining stuffing mixture. Sauté for a minute. Add the stuffed chillies, salt and lemon juice. Cover and cook for some time. Sprinkle some water if required and cook till done. Serve hot.

Paneer Chilly

Paneer Chilly

Ingredents:
350 gms Paneer
2 tsp Salt
1 Egg
1/2 cup Corn Flour
1 tsp Ginger-Garlic Paste
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce
2 tbsp Vinegar
1/4 tsp Ajinomoto
Oil for frying
Little Water


Method:
Cut the paner into cubes.
Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.
Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

TANDOORI POMFRET

TANDOORI POMFRET
A mouth watering delicacy of skewered marinated pomfret cooked in a clay oven over charcoals.
Preparation Time : 25-30 mins
Cooking Time : 10-15 mins
Servings : 4

INGREDIENTS
Pomfrets (300 grams each)2

Butter 2 tablespoons

Yogurt 3/4 cup

Egg 1

Ginger paste 1 tablespoon

Garlic paste 1 tablespoon

Carom seeds (ajwain) 1/2 teaspoon

Gram flour (besan) 2 tablespoons

Lemon juice 2 tablespoons

Turmeric powder 1/2 teaspoon

Salt to taste

Garam masala powder 1 teaspoon

METHOD
Make incisions on it and apply salt and lemon juice. Keep aside for twenty minutes. Mix rest of the ingredients except butter. Apply this marinade to the fish and let it stand for about one hour in the refrigerator. If using an oven, preheat it to 180ºC. Put the fish on a skewer and cook it in moderate hot tandoor or the preheated oven (180ºC) for about eight to ten minutes. Baste with butter and cook for another three minutes. Serve hot with lemon wedges.

TANDOORI CHICKEN

TANDOORI CHICKEN
Chicken marinated in yoghurt and spices and slow cooked in a hot clay oven or an electric oven.
Preparation Time : 5-6 hours
Cooking Time : 12-15 minutes
Servings : 4

INGREDIENTS
Chicken , whole800 grams

Kashmiri red chilli powder 2 teaspoons

Lemon juice 3 tablespoons

Salt to taste

Yogurt 1 cup

Ginger paste 2 tablespoons

Garlic paste 2 tablespoons

Garam masala powder 1/2 teaspoon

Mustard oil 2 tablespoons

Butter to taste

Chaat masala 1/2 teaspoon

Onion , cut into rings as required

Lemon, cut into wedges as required

METHOD
Make incisions with a sharp knife on the chicken breast, legs and thighs. Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour. For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes. Remove the thick yogurt into another bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and mustard oil. Rub this mixture over the chicken and marinate for three to four hours in a refrigerator. Skew the chicken onto a skewer and cook in a moderately hot tandoor (clay oven) or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done. Baste chicken with a little butter and cook for another four minutes. Remove and set aside. Sprinkle chaat masala powder and serve with onion rings and lemon wedges.

PRAWN VARUVAL

PRAWN VARUVAL
Crisp fried prawns.
Preparation Time : 2 hours
Cooking Time : 5 minutes
Servings : 4

INGREDIENTS
Prawns (kolambi/jhinga) 12-16 medium

Ginger 1 inch piece

Garlic 6-8 cloves

Tamarind pulp 1 marble sized ball

Cumin powder 1 teaspoon

Red chilli powder 2 tablespoons

Turmeric powder 1/2 teaspoon

Salt to taste

Rice flour 2 tablespoons

Oil 1/4 cup

Lemon juice 1 tablespoon

METHOD
De-vein, wash and pat dry prawns with a clean kitchen towel. Peel, wash ginger, garlic and grind to a fine paste. Soak tamarind in two tablespoons of water, squeeze and remove pulp. Mix ginger-garlic paste with tamarind pulp, cumin powder, red chilli powder, turmeric powder, salt to taste and rice flour and blend two tablespoons of oil into this mixture. Marinate prawns in this mixture and leave aside for at least two hours, preferably in the refrigerator.Heat the remaining oil in a pan, add the marinated prawns and cook for a minute on high heat. Turn over the prawns and cook for another minute. Reduce heat and cook for two to three minutes turning the prawns occasionally for uniform cooking. Remove, drain onto an absorbent kitchen towel or paper, sprinkle lemon juice and serve hot.

PESHAWARI TANGDI KABAB

PESHAWARI TANGDI KABAB
Delicious kababs made of chicken drumsticks
Preparation Time : 2-3 hours
Cooking Time : 20-25 minutes
Servings : 4

INGREDIENTS
Chicken drumsticks 8

Oil for basting

Chaat masala 1/2 teaspoon

Lemon juice 1 tablespoon

FIRST MARINADE

Ginger-garlic paste 2 tablespoons

Lemon juice 2 tablespoons

Salt to taste

Oil 2 teaspoons + to coo

SECOND MARINADE

Hung yogurt 1/2 cup

Garlic paste 1 tablespoon

Ginger paste 1 tablespoon

Red chilli powder 2 teaspoons

Garam masala powder 1 teaspoon

Mustard oil 2 teaspoons

Lemon rind 1 teaspoon

METHOD
Make light incisions on the chicken legs. Mix together the ginger-garlic paste, lemon juice, salt and oil and rub onto the chicken legs and set aside for one hour in the refrigerator.For the second marinade, mix hung yogurt, garlic paste, ginger paste, salt, red chilli powder, garam masala powder and mustard oil in a bowl and rub well onto the chicken drumsticks. Add lemon rind and mix well and set aside for two hours in the refrigerator. Season the grill stone with oil and heat. Place the drumsticks on the heated grill stone and cook for five minutes. Baste the drumsticks with oil and continue to cook, rotating them a few times, for five more minutes or till they are evenly cooked. Sprinkle chaat masala and lemon juice and serve hot.

Recipe Tip :
To cook the tangdi kabab faster cover it and cook.

PEPPER FISH FRY

PEPPER FISH FRY
Batter fried fish fillets with a prominent flavour of peppercorns.
Preparation Time : 35-40 minutes
Cooking Time : 20-25 minutes
Servings : 4

INGREDIENTS
Pomfret fillets 8

Salt to taste

Lemons 2

Refined flour (maida) 3/4 cup

Egg 1

Maize flour (makai ka atta) 3/4 cup

Peppercorns, crushed 10-15

Oil to fry

METHOD
Clean fish fillets and sprinkle with salt and juice of one lemon. Mix together maida, salt, egg and juice of one lemon. Add sufficient water to make a thick batter. Coat fish fillets with this batter and allow to marinate for half an hour. Mix together makai ka atta and crushed peppercorns and place on a plate. Heat sufficient oil in a shallow frying pan. Coat pomfret fillets with flour mixture on both sides and shake off excess flour. Shallow fry till one side is done and then turn to cook on the other side till golden brown. Use more oil if required. Alternatively, deep-fry the fish fillets. Remove and drain onto an absorbent kitchen towel. Serve hot.

PANEER KOLIWADA

PANEER KOLIWADA
Paneer dipped in batter mixed with spices and fried in oil to make a delightful starter
Preparation Time : 35-40 minutes
Cooking Time : 20-25 minutes
Servings : 4

INGREDIENTS
Cottage cheese (paneer) 300 grams

Gram flour (besan) 1/2 cup

Cumin powder 1/2 teaspoon

Kashmiri red chilli powder 2 teaspoons

Salt to taste

Ginger paste 1 tablespoon

Garlic paste 1 tablespoon

Yogurt 2 tablespoons

Lemon juice 2 tablespoons

Oil for deep-frying

Chaat masala 1/4 teaspoon

METHOD
Cut the paneer into three inches by half inch by half inch fingers. Prepare a thick batter with besan, cumin powder, red chilli powder, salt, ginger paste, garlic paste, yogurt and lemon juice with a little water if necessary. Marinate the paneer pieces in this batter for half an hour. Heat sufficient oil in a kadai and deep-fry the paneer pieces till crisp on the outside. Drain on absorbent paper. Serve hot sprinkled with chaat masala.

Recipe Tip :
To make Paneer Koliwada extra crisp, add a tablespoon of cornflour to the batter.

PANEER DI SOTI BOTI

PANEER DI SOTI BOTI
Batter fried - paneer, onions, tomatoes and capsicums make a delightful starter.
Preparation Time : 15-20 minutes
Cooking Time : 20-25 minutes
Servings : 4

INGREDIENTS
Cottage cheese (paneer), 1/2 inch cubes 300 grams

Onions, 1/2 inch squares 2 medium

Tomatoes, 1/2 inch squares 2 medium

Green capsicums, 1/2 inch squares 2 medium

Gram flour (besan) 2 cups

Salt to taste

Red chilli powder 1 tablespoon

Chaat masala 1 teaspoon

Garam masala powder 1 teaspoon

Ginger paste 1 tablespoon

Garlic paste 1 tablespoon

Yogurt 1/2 cup

Oil to deep fry

METHOD
Skewer onto toothpicks paneer and vegetables in this order: onion, paneer, tomato, capsicum, paneer and capsicum. Repeat the same on the remaining skewers. Mix gram flour, salt, red chilli powder, chaat masala, garam masala powder, ginger paste and garlic paste in a bowl. Add half a cup of water and mix. Add yogurt and mix again. Use more water to correct the consistency. Heat sufficient oil in a kadai. Dip boti in batter and deep fry in medium hot oil till golden in colour and crisp. Remove and place on an absorbent paper. Serve hot with chutney.

MURG KE SHAMI

MURG KE SHAMI
Small shallow fried chicken mince and lentil cutlets.
Preparation Time : 3 1/2 hours
Cooking Time : 15-20 minutes
Servings : 4

INGREDIENTS
Boneless chicken 600 grams

Split Bengal gram (chana dal) 1/2 cup

Onions, chopped 2 medium

Fresh coriander leaves, chopped 1 tablespoon

Fresh mint leaves, chopped 1 tablespoon

Lemon juice 2 teaspoons

Oil 3 tablespoons+ to shallow fry

Cumin seeds 1/2 teaspoon

Coriander seeds 1 teaspoon

Peppercorns 5-6

Black cardamoms 3-4

Ginger, finely chopped 2 one-inch pieces

Garlic, finely chopped 10-12 cloves

Red chilli powder 1 teaspoon

Garam masala powder 1 teaspoon

Mace and cardamom powder 1/2 teaspoon

Salt to taste

TO SERVE

Onions, cut into rings 2 medium

Mint chutney as required

METHOD
Soak chana dal for at least three hours. Mix chopped onions, chopped coriander and mint leaves with lemon juice to make a stuffing. Divide into sixteen equal portions and keep aside. Heat two tablespoons of oil in a pan and add cumin seeds, coriander seeds, peppercorns, black cardamoms, stir-fry for half a minute on medium heat. Add chopped ginger, garlic and red chilli powder. Add boneless chicken and chana dal. Add two cups of water and bring to a boil. Reduce heat, cook covered till chana dal is completely cooked. Cook on high heat to dry out the mixture completely, stirring continuously. Remove from heat and cool. Grind chicken and chana dal mixture to a smooth consistency. Add garam masala powder, mace and cardamom powder and salt. Mix well and check the seasoning. Divide into sixteen equal portions. Flatten one in the palm of your hand and place a portion of onion stuffing in the centre. Shape into roundels and flatten slightly. Similarly shape the rest of the chicken mixture and stuffing. Heat a frying pan and shallow fry the kababs till golden brown using oil as required. Drain onto an absorbent paper. Serve hot with onion rings and pudina chutney.

Recipe Tip :
After cooking chicken mixture if it is too moist, add roasted gram flour (besan) or powdered roasted chana dal as per your requirement.

LEHSUNI TANDOORI ALOO

LEHSUNI TANDOORI ALOO
Fried potatoes, stuffed, covered with a spicy paste and baked to perfection
Preparation Time : 20 minutes
Cooking Time : 20-25 minutes
Servings : 4

INGREDIENTS
Potatoes 8 medium

Garlic, chopped 10-12 cloves

Oil 4 tablespoons + to deep fry

Caraway seed (shahi jeera) powder 1 teaspoon

Onion , chopped 1 medium

Salt to taste

Ginger, chopped 1 inch piece

Cottage cheese (paneer), grated 100 grams

Cheese, grated 1/2 cup

Fresh coriander leaves, chopped 2 tablespoons

FOR MARINADE

Hung yogurt 1 cup

Ginger paste 1 tablespoon

Garlic paste 1 1/2 teaspoon

Lemon juice 2 tablespoons

Kashmiri red chilli powder 1 teaspoon

Garam masala powder 1 teaspoon

Roasted chana dal (dalia) 4 tablespoons

METHOD
Peel potatoes. With a sharp knife or peeler scoop out the flesh from the center of one side to make a hollow. Cut the trimmings finely. Heat sufficient oil in a kadai and deep-fry the hollowed potatoes till light brown. Drain on absorbent paper. Make a marinade with hung yogurt, ginger paste, garlic paste, lemon juice, salt, Kashmiri red chilli powder, garam masala powder, roasted chana powder and mix well. Preheat oven to 220˚C. Heat two tablespoons of oil in a pan, add shahi jeera, garlic, onion and sauté for two to three minutes. Add the chopped potato trimmings and sauté for some more time. Add salt. Add chopped ginger and green chillies and cook for two minutes. Remove into a bowl and add mashed paneer, grated cheese and chopped coriander leaves, mix well and set aside. Stuff the filling into the hollows of the fried potatoes. Put the stuffed potatoes into the marinade and coat them well on all sides. Place them upright on a greased baking tray. Pour remaining two tablespoons of oil over and bake in the preheated oven for about fifteen to twenty minutes.

KALIMIRCH TIKKA

KALIMIRCH TIKKA
Boneless chicken pieces marinated in yogurt and cooked in a tandoor.
Preparation Time : 1 hour
Cooking Time : 25-30 minutes
Servings : 4

INGREDIENTS
Boneless chicken , cut into 1½ inch cubes 1/2 kilogram

Black peppercorns, roasted and coarsely powdered 12-15

Ginger 1 inch

Garlic 6-8 cloves

Green chillies 2-3

Olive oil 4 tablespoons + to baste

Onions, sliced 4 medium

Hung yogurt 1 cup

Fresh cream 3 tablespoons

Cornflour/ corn starch 1 tablespoon

Egg white 1

Garam masala powder 1/2 teaspoon

Green capsicum, cut into 1 inch pieces 1 medium

Salt to taste

Green cardamom powder 1/4 teaspoon

To Serve

Onions, cut into fine rings 2 medium

Mint chutney as required

METHOD
Grind ginger, garlic and green chillies to a fine paste. Heat four tablespoons olive oil in a kadai (wok) and sauté onions till brown. Cool and grind to a paste. In a large bowl combine browned onion paste, hung yogurt, cream, cornflour, egg white, ginger-garlic-green chilli paste, garam masala powder, crushed black peppercorns, salt and green cardamom powder. Add chicken cubes and green capsicum pieces, mix well and allow to marinate for one hour preferably in the refrigerator. Preheat oven at 180C/350 F/Gas Mark 4. String the chicken cubes and capsicum pieces alternately on a skewer and cook in the preheated oven at 250C/475F/Gas Mark 9 for fifteen minutes basting occasionally with olive oil. Serve hot with onion rings and mint chutney.

HARA BHARA PANEER TIKKA

HARA BHARA PANEER TIKKA
Delicious and tasty Paneer Tikka grilled on stone
Preparation Time : 2-3 hours
Cooking Time : 20-30 minutes
Servings : 4

INGREDIENTS
Cottage cheese (paneer), 2 inch cubes 500 grams

Fresh coriander leaves 2 bunches

Fresh mint leaves 1 bunch

Green chillies 4

Garlic 10 cloves

Ginger 1 1/2 inch piece

Lemon juice 2 teaspoons

Onions, chopped 2 medium

Salt to taste

Hung yogurt 1 cup

Fresh pomegranate pearls 2 tablespoons

Gram flour (besan) 4 tablespoons

Kasoori methi powder 2 tablespoons

Chaat masala 2 teaspoons

Roasted cumin powder 2 teaspoons

Garam masala powder 2 teaspoons

Mustard oil 2 tablespoons + for basting

Onions, 2 inch pieces 2 medium

Green capsicums, seeded , 2 inch pieces2 medium

Tomatoes, seeded , 2 inch cubes2 medium

For garnishing

Onion , sliced 1 medium

Lemon, cut into wedges 2

METHOD
Grind together green chillies, coriander leaves, mint leaves, garlic, ginger, lemon juice, onion, salt, yogurt and pomegranate pearls into a thick paste using very little water. In a pan roast gram flour for two to three minutes and set aside. Place the paneer in a bowl, add kasoori methi powder, chaat masala, roasted cumin powder, garam masala powder, roasted gram flour and the ground paste and mix well. Add one tablespoon mustard oil and mix well. Marinate the paneer for two hours. Thread the paneer pieces onto skewers alternating with onion, capsicum and tomato pieces. Season the grill stone with oil and heat. Place the skewers on the hot stone and grill for three to four minutes. Baste with oil, turn the skewers and cook for two to three minutes. Serve hot with onion slices and lemon wedge

HARA BHARA KABAB

HARA BHARA KABAB
Hara bhara kebab gets its name and green colour from the healthy spinach in it.
Preparation Time : 25-30 minutes
Cooking Time : 5-10 minutes
Servings : 4

INGREDIENTS
Spinach 10 leaves

Green peas, shelled and boiled and mashed3/4 cup

Potatoes, boiled ,peeled and grated3-4 medium

Green chillies, chopped 3

Ginger, chopped 2 inch piece

Fresh coriander leaves, chopped 2 tablespoons

Chaat masala 1 teaspoon

Salt to taste

Cornflour/ corn starch 2 tablespoons

Oil for deep-frying

METHOD
Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold water and squeeze out excess water. Finely chop. Mix spinach, peas and potatoes. Add green chillies, ginger, coriander leaves, chaat masala and salt to taste. Add cornflour for binding. Divide the mixture into twenty-four equal portions. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape. Heat sufficient oil in a kadai. Deep-fry the tikkis on medium heat for three to four minutes. Drain onto an absorbent paper. Serve hot with a sauce of your choice.

Recipe Tip :
You may also shallow-fry the Hara Bhara Kabab on a griddle plate or a tawa. It is recommended that you do not use colour in this recipe. If you feel you may increase the quantity of spinach leaves to give a dark green colour. In that case add a little more cornstarch for binding.

CRISPY ONION RINGS

CRISPY ONION RINGS
Crispy batter fried onion rings
Preparation Time : 10-15 minutes
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS
Onions, thickly sliced 4 large

Refined flour (maida) 2 cups

Cornflour/ corn starch 3 tablespoons

Salt to taste

White pepper powder 1/2 teaspoon

Baking powder 1/2 teaspoon

Oil 1/2 cup+ to deep fry

METHOD
Separate the onion roundels into rings and keep the center part aside. Use only the outer big rings. Sieve together refined flour, cornstarch, salt, white pepper powder and baking powder. Add half cup of oil and sufficient water to make a thick batter. Whip this batter with whisk or hand continuously for a long time - say five to ten minutes. Heat sufficient oil in a kadai. Dip onion rings in the batter and deep fry till crisp. Remove and drain on an absorbent paper. Serve hot

CHICKEN SEEKH KABAB

CHICKEN SEEKH KABAB
Ground spiced chicken mince molded onto skewers and cooked over live charcoal.
Preparation Time : 10-15 minutes
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS
Chicken mince 500 grams

Ginger paste 1/2 tablespoon

Garlic paste 1/2 tablespoon

Green chilli paste 1 teaspoon

Cashewnut paste 2 tablespoons

Chaat masala 1 teaspoon

Garam masala powder 1 teaspoon

White pepper powder 1 teaspoon

Fresh coriander leaves 2 tablespoons

Lemon juice 1 tablespoon

Salt to taste

Butter 2 tablespoons

METHOD
Take chicken keema in a bowl. Add ginger-garlic-green chilli paste, cashewnut paste, chaat masala, garam masala powder, white pepper powder, coriander leaves, lemon juice and salt. Mix well with hands.Heat a tawa and drizzle some oil on it. Dampen your hands, take a little chicken mixture and spread it around a satay stick. Press firmly and place the seekh kababs on the tawa. Cook turning from time to time so that they get cooked evenly all around. Baste with butter or oil at regular intervals. Serve hot.

CHICKEN HAZARVI

CHICKEN HAZARVI
Skewered chicken pieces dressed in cream, cheese and aromatic spices grilled to perfection.
Preparation Time : 3 1/2 hours
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS
Boneless chicken breast, 2 inch cubes 8

Ginger paste 2 tablespoons

Garlic paste 2 tablespoons

White pepper powder 1 teaspoon

Salt to taste

Cheese, grated 1/2 cup

Green chillies, finely chopped 4

Mace powder 1/4 teaspoon

Nutmeg powder 1/4 teaspoon

Fresh coriander leaves, chopped 2 tablespoons

Egg 1

Fresh cream 3/4 cup

Butter for basting

METHOD
Apply the ginger paste, garlic paste, white pepper powder and salt to the chicken cubes and set aside. Mash the cheese to make it into a smooth paste. Add the green chillies, mace powder, nutmeg powder, coriander leaves and salt. Add the egg and mix well. Add the chicken to the cheese mixture. Add fresh cream and mix gently. Keep in the refrigerator for about two to three hours. Pierce chicken onto skewers and cook in a moderately hot tandoor or a preheated oven (200C) until it is just cooked and lightly coloured. Brush with melted butter and cook for another two minutes till chicken is fully cooked.

CHICKEN 65

CHICKEN 65
Hot and spicy chicken
Preparation Time : 1 hour 15 mintues
Cooking Time : 30-40 minutes
Servings : 4

INGREDIENTS
Boneless chicken, cut into 1½ inch cubes 450 grams

Yogurt 1/2 cup

Lemon juice 1 1/2 tablespoons

Rice flour 2 tablespoons

Salt to taste

Oil 6 tablespoons

For masala

Dried red chillies 4

Ginger 2 inch piece

Garlic 6 cloves

Coriander seeds 2 tablespoons

Black peppercorns 12-15

METHOD
Grind the ingredients of the masala to a fine paste. Mix the yogurt, lemon juice, rice flour, salt and two tablespoons oil into the ground masala paste. Coat the chicken with the masala paste and marinate for an hour in a refrigerator. Heat the remaining oil in a thick-bottomed kadai; add the chicken pieces in small batches of six to eight pieces and stir-fry over high heat for one minute, tossing continuously. Add another batch of the chicken and repeat. Lower heat once all the chicken has been added. Turn the pieces frequently, basting with the remaining masala. Cook till the oil separates and the chicken turns crispy on the outside, but moist and soft on the inside. Adjust salt, toss well and remove. Drain and serve hot.

CHETTINAAD FRIED CHICKEN

CHETTINAAD FRIED CHICKEN
Pieces of chicken marinated in a spicy masala and cooked till crisp.
Preparation Time : 3 1/2 hours
Cooking Time : 40 minutes
Servings : 4

INGREDIENTS
Chicken 1(800) grams) medium

Onions 2 medium

Ginger 1 inch piece

Garlic 4-6 cloves

Green chillies 4

Whole dry red chillies 4-6

Curry leaves 10-12

Turmeric powder 1/2 teaspoon

Lemon juice 1 tablespoon

Rice flour 2 tablespoons

Salt to taste

Oil to shallow fry

METHOD
Clean, wash and slit chicken through the backbone and the breast, into two equal halves. Make three to four half-inch deep cuts on breast and leg pieces. Peel, wash and roughly chop onion, ginger, garlic. Remove stems, wash and roughly chop green chillies. Remove stems of red chillies and grind to a smooth paste along with onion, ginger, garlic and green chillies, adding a little water if required. Wash, drain and finely shred curry leaves. Blend turmeric powder, lemon juice and rice flour into the masala paste and mix in salt to taste. Apply this mixture thoroughly and liberally on the chicken and leave to marinate for two to three hours, preferably in the refrigerator. Mix in shredded curry leaves into the chicken. Heat oil in shallow pan, add marinated chicken and sauté on high heat for two minutes on both sides to seal the exterior. Reduce heat to medium, cover with a lid and cook for fifteen to twenty minutes, turning over and basting frequently with the remaining marinade. Sprinkle a little water, if the chicken starts drying. The last few minutes of the cooking should be done on high heat again, so that the surface of the chicken is crisp and golden brown. Cut into smaller pieces and serve hot.