Chilli Chicken Favorite Indian Dish

CHILLI  CHICKEN

Ingredients:

• Boneless chicken 500-600gms  (cut into1-inch cubes)
• Soya sauce 2 tbsp 
• Egg 1 
• Corn flour / corn starch 2 tbsp 
• Green chilies 5-6 nos (finely chopped)
• Green onion tops 2  (finely chopped), if available
• Garlic paste 1 tsp 
• Salt To Taste
• White pepper powder 1/2 tsp  or to taste
• Sugar 1 tsp  
• A pinch of ajinomoto (optional)
• Chicken broth / water 2 cups 
• Oil 1 tbsp 
• Oil to fry

 Cooking Method:

• Wash the chicken.
• 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.
• 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 chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.

Nawabi Chicken Biryani Favorite Indian Chicken Biryani Tasty To Eat

Nawabi Chicken Biryani

Ingredients :

• Chicken 1 kg ( skinned & cut into small pieces )
• Long grained rice1 1/2 cups, soaked in water for half an hour
• Coriander leaves( finely chopped) 1 cup 
• Mixed cumin seeds and shahjeera 1 tsp 
• Almonds, blanched, halved 1/2 cup  
• Mint, leaves 8 sprigs 
• Medium size Onions,4 sliced
• Ginger and garlic paste 3 tbsp 
• Garam masala powder 1 tsp 
• Chilli powder 2 tsp 
• Peppercorns 10 pcs 
• Cloves 8 pcs 
• Cardamoms 5-6 
• Ghee (Clarified butter) 1 cup 
• Turmeric powder 1 tsp 
• Saffron 1/2   tsp 
• Yoghurt 2 cups 
• Milk 1 cup 
• Salt as per taste

Method:

• Mix ginger and garlic paste,yoghurt and salt .
• Apply to chicken pieces and leave for marinate to 1 hour 
• Heat 1/2 cup ghee and add cloves, cardamoms,cumin seeds,shahjeera,peppercorn and almonds.
• Add chicken, garam masala powder, chilli powder,turmeric and 1/2 cup water.
• Cook till chicken is soft and tender.
• Add coriander and mint leaves. keep aside.
• Heat remaining 1/4 cup ghee and fry onion slices till brown and crisp. Drain and keed aside.
• Heat 1/4 cup ghee in a pressure cooker and add rice.
• Fry till golden brown.
• Add 3 cups water and pressure cook till the rice is done but not soft.Keep aside
• In a large pan, First make a layer of rice. on top of it make a layer of few fried onion slices and saffron strands.
• Aadd a layer of chicken .
• Repeat till all rice and chicken pieces are over.
• Cover the pan tightly and finish cooking in an oven .
• Placing the pan on a hot griddle till each grain of rice is fluffy and the biryani is aromatic.
• Serve hot.

Mutton Rezala Very Tasty Bengali Dish

Mutton Rezala

Ingredients:

•  1kg Mutton 
•  500gm Curd 
•  100gm Garlic Paste 
•  50gm Onion Paste 
•  50gm Ginger paste 
•  5-6 Red Chilis 
•  2 tsp White Pepper Powder 
•  1 drop Kewra Essence 
•  2 Bay Leaves (Tej Patta) 
•  3-4 Cinnamon Sticks (Dalchini) 
•  4 tbsp Oil 
•  Salt to taste

How to Cook Mutton Rezala:

• Wash mutton thoroughly. 
• Smear it with salt and white pepper powder all over.
• Marinate the mutton in the mixture of curd and ginger paste.
• Keep it in the refrigerator for at least 30 minutes.
• Heat the oil in a heavy bottomed pan at low flame. 
• Add bay leaves, cinnamon, red chilies, onion and garlic paste to the oil.
• Sauté the ingredients and then add the marinated mutton to them.
• Raise the flame to high.
• Stir the mutton until its water comes out. 
• Turn the flame to low.
• Cover the pan with a lid and allow it to cook for 7-8 minutes or until the mutton gets soft.
• Add kewra essence, when the mutton is properly cooked.
• Mutton Rezala is ready to serve with butter Nan.

Bengali Fish Curry With Mustard Seeds Very Tasty Dish To Eat

Bengali Fish Curry

Ingredients:

• 4 slices of fresh Carp or Striped Bass
• 2 Tbsp of mustard seeds.
• 2 jalapenos
• 1/2 tsp of Panch Foron.
• 1/2 tsp mustard seeds.
• 1/2 tsp fenugreek(methi).
• 1/2 tsp Cumin(jeera).
• 1/2 tsp aniseeds(saunf).
• 1/2 tsp nigella(Kala Jira).
• 1/2 tsp turmeric.
• Salt to taste.
• 2 Tbsp of oil or ghee.

Method:

• Clean the fish and wash it well with water.
• Apply salt and 1/4 tsp of the turmeric to the fish.
• Now heat oil in a non stick pan and fry the fish carefully till golden on both sides.
• Remove the fish and keep aside.
• In a blender , make a paste of the mustard seeds, the jalapenos and 1/2 cup water .
• It will take 3-4 mins to make this paste,at that time mustard seeds can to grind.
• In the remaining oil add the panch foron and the add this mustard paste.
• Fry for 4-5 mins and then add the fish, turmeric and salt.
• Adjust the water if needed.
• Cook for 10 mins till done, and garnish with cilantro.
• Serve hot with steamed rice. 

Tel Koi Favorite Bengali Fish Curry Dish Very Tasty To Eat

Tel Koi (Bengali Fish Curry):


For 6 Person


Ingredients :

• Koi fish (Climbing Perch) - 12nos.
• Mustard oil - 1/2cup
• Ghee - 2tbs.
• Ground large onions - 3nos.
• Garlic paste - 1tsp.
• Ginger paste - 1tbs.
• Finely chopped tomato - 1no.
• Turmeric powder - 1tsp.
• Chilli powder - 1/2tsp.
• Salt  to taste.
• Beaten curd - 100gm.
• Ground green chillies - 4nos.
• Sugar - 1tsp.

Method Of Cooking:

• Clean the fish. Do not slice
• Make slits at a few places on both the sides.
• Heat oil and ghee together in a pan.
• Fry onion paste till reddish brown.
• Sauté well by adding garlic and ginger paste.
• Add chopped tomatoes, salt, turmeric and chilli powder.
• Sauté well till the oil separates and add beaten curd, green chilli paste and sugar.
• Fry for 3minutes and add 11/2cup water.
• Add the fish when the water comes to a boil.
• Cook on medium heat till the fish is done. 
• Remove from fire when the water evaporates and the oil separates and serve it with rice.