#31 DELICIOUS CRISPY PAKODA OR BHAJIYA IN MONSOON

1.BABY CORN PAKODA


Ingredients-

• Baby corn-12
• Corn flour-5 tbsp
• Refined flour-5 tbsp
• Green chillies (chopped fine)-6
• Garlic (chopped fine)-6 flakes
• Coriander leaves (chopped)-1/2 cup
• Oil for frying
• Salt to taste
• Water as required

Method-

• Cut the baby corns lengthways into two.
• Grind together the green chillies, garlic and ginger to make a fine paste.
• Combine maida, cornflour, salt, masala paste, coriander and water to form a batter.
• Heat oil in a pan. Dip each slice of baby corn in the batter and fry until crisp and golden brown.
• Serve with tomato sauce.

2.MIX VEGETABLE PAKODA

Ingredients-

• Gram flour-2 cups
• Water for making the batter
• Chillie powder-1 tsp
• Cumin powder-1 tsp
• Salt and pepper to taste
• Assorted vegetables, Sliced or cut into bite size pieces, potatoes, cauliflower, onions, broccoli, chillies

Method-

• Heat oil in a pan.
• Mix flour, water, spices, salt and pepper until it forms a batter
• Dip each of the cut veggies in the batter making sure you drain of the excess batter.
• Drop each into the hot oil, turning as they brownon each side. Fry until golden brown.

3.ONION PAKODA

Ingredients-

• Onions sliced-2 big
• Gram flour-1 cup
• Rice flour-1 cup
• Chillie powder-1 tsp
• A pinch of heeng
• Salt for frying
• Water as required

Method-

• Mix the dry ingredients and add water to make a batter.
• Heat oil in a pan. Add the onionslices to the batter making sure they are well coated.
• Dip batches of the onion mixture in the hot oil,until they are golden brown in colour.
• Remove from the oil and drain.
• Serve the hot pakoda with chutney or tomato sauce.

4.PANEER  PAKODA

Ingredients-

• Gram flour
• Chillie powder-1 tsp
• salt to taste
• Green chillies finly cut-4
• Cubes of paneer
• water
• Oil for frying

Method-

• Mix the flour with adequate water to form a batter. Add he spices,green chillies and salt to taste.
• Cut the paneer into cubes or strips.
• Heat oil in a pan.
• Dip each pieces of paneer into the batter and then into the oil. Be careful not to overcook the paneer.
• Drain and serve hot with chilli chatney.

5.POTATOES FINGERS

Ingredients-

• Big potatoes-2
• Corn flour-4 tbs
• Maida-4 tbs
•  Salt to taste
• Ginger garlic paste-1 tsp
•  Tandoori powder-1 tsp
• Red food colour (optional)-A pinch
• Chat masala-1 tsp

Method-

• Peel the potatoes and slice it into fingers. Boil it in water with little salt. Filter the water
• Mix all the ingredients gives above. Add water to it and make it a bit thicker then consistency required for bhajiyas.
• Marinate the potatoes in the mixture. Refrigerate for 4 hrs
• Deep fry the potatoes and garnish with coriander leaves
• Serve with tomato sauce.

6.CRISPY FRIED CHICKEN PAKODA

Ingredients-

• Chicken-1/2 kg
• Curd-200gm
• Eggs-2
• Pepper-2tsp
• Chillie powder-4tsp
• Basil-2tsp
• Rosemary-1 pinch
• Oregano-4tsp
• Cornflakes-6tbsp
• Maida-4tbsp
• Besan-4tbsp
• Salt
• Ginger-garlic paste

Method-

• Prepare the marinade with eggs, curd. ginger-garlic paste, salt and pepper and all the spices.
• Keep the marinade in the fridge for an hour for an hour for the chicken to absorb flavour.
• In a bowl, mix maida, besan, chillie powder, oregano, pepper and salt and mix well.
• Crush  cornflakes on a plate.Dip the marinated chicken in the maida mix then coat with cornflakes.
• Deep fry till golden brown.

7. DAL PAKWAN

Ingredients-
For the dal

• Chana dal (socked overnight)- 1 cup
• Tumeric-1/2 tsp
• Salt to taste
• Chilly powder and dry mango powder for garnishing

For the pakwan

• Maida-1 cup
• Baking soda-2 pinch
• Oil-2 tsp
• Cumin seeds-1 1/2 tsp
• Salt to taste

For the tamarind chutney

• Onion, finely chopped-1
• Finely chopped coriander-1 tsp
• Green chilly chopped-1
• Sugar-1 tsp
• Tamarind juice (small ball of tamarind soaked in a cup of water)-1 cup

Method-

• Pressure cook the dal with 2 cups of water for four whistles. Once done, add salt to taste and turmeric powder, bring to a boil and simmer for five minutes.
• For the pakwan, add cumin seeds, salt, soda and oil to the plain flour and mix (will have a bread crumb-like consistency).
• Add water till all the ingredients bind (about 3 tbsp of water), cover with a damp cloth and let it rest for 10 minutes.
• Knead the dough, cover and leave aside, To make the tamarind chutney, mix all the ingredients till sugar dissolves completely.
• Heat oil for deep frying the pakwan. Make equal size dough balls, and roll out as thin as you can with a rolling pin. Deep fry the pakwan till it turns golden brown. Drain excess oil on absorbent paper. 
• Transfer the dal to a bowl, sprinkle chilly powder, dry mango powder and serve hot with pakwans and a drizzle of  chutney.

8. VATTIDAL NA BHAJIYA

Ingredients-

• Mix dal (spilt moong and urad with skin black eyed peas and chana dal)-1 cup
• Crushed jeera and black pepper (coarsely ground)-1 tsp
• Chilly ginger paste-1 tsp
• Coriander leaves-3 tbs
• Salt to taste
• Oil for frying
• A pinch of heeng

Method-

• Soak the dal for four hours and grind it and keep it for two hours.
• Add the rest of the ingredients to it.
• Heat oil in a kadai and make the bhajiyas.
• Serve hot with tomato chutney.

9. CORN CHEESE BALL

Ingredients-

• Corn-100 gm
• Potatoes-2
• Cheese
• Salt to taste
• Black pepper-1 tsp
• Bread-2 to 3 slices
• Coriander leaves
• Lemon juice
• Maida
• Bread crumbs
• Corn flour

Method-

• In a bowl, add the boiled corn, boiled potato,soaked and scrambled bread slices, salt, black pepper, lemon juice, maida, corn flour and chopped coriander.Make small balls of this mixture and coat with bread crumbs. Deep fry in oil and serve with tomato chutney.

10. SOYA BEAN BHAJIYA

Ingredients-

• Mini soya bean chunks-1 cup
• Besan-1 cup
• Large onion chopped-1
• Coriander leaves chopped-1/4 cup
• Red chili powder-1 tbsp
• Amchur powder-1/4 tbsp
• Salt to taste
• Oil to frying
• Soda bicarb- 1 pinch

Method-

• Soak the soya beans for 3 to 4 hours. Clean and mash, Remove the excess water from the soya beans. Take a bowl mix together the soya beans, besan , onion, coriander leaves, soda bicarb and all the powder masalas. Mix well and make a better-like bhajiya. Add a little water if needed. Heat the oil and deep fry the bhajiyas till golden brown.

11.MIX DRY FRUIT BALLS

Ingredients-

• Kaju, badam,walnut,pistacho, dry grapes (chopped)-1 cup
• Cheese cubes (grated)-4
• Small onion (chopped)-1
• Small tomato (chopped)-1
• Green chili(chopped)-1
• Coriander leaves-3 tbsp
• Bread-1 packet
• Red chili-1 tbsp
• Salt to taste
• Amchur powder-1 tbsp
• Oil for frying

Method-

• Mix all the ingredients with the grated cheese except the bread and oil. Cut the ends of the slices of bread. Dip the trimmed slice into the water place  the little mixture on it and make a small ball. Repeat it with the remaining mixture. Keep this ball in the fridge for at least 10 minutes. Then, deep fry on the medium flame. Serve it with green chutney or tomato sauce.

12.RICE BALL

Ingredients-

• Boil mashed rice-1 cup
• Boil mashed potatoes-1/2 cup
• Corn flour-2 tbsp
• Chopped dry fruits-1/4 cup
• Beans, capsicum, carrot-1/4 cup
• Red chili, amchur powder-1 tbsp each
• Salt to taste
• Oil for frying

Method-

• Mix all the ingredients together except the oil. Make small balls from the mixture ans deep fry on a medium flame. When golden brown, remove and place on a tissue paper to absorb the excess oil. Serve it either green chutney or tomato sauce.

13. PAPAD CONE

Ingredients-

• Garlic papads-6
• Chili kurkure/bhel-40 gm
• Veg mayonnaise-3 tbsp
• Chat masala-1 tsp
• Onion(small and finely chopped)-1
• Tomato (small and finely chopped)-1
• Red chili powder-1/2 tsp
• Lime juice-1 tsp
• Salt to taste

Method-

• Roast the papads and while they are hot, shape each of them into a cone. Keep them in an air tight box. Crush kurkure/bhel into small pieces and mix all the ingredients. Mix well and then fill the mixture in the papad cones. The papad cones are ready to eat.

14. SOYA CORN BALLS

Ingredients-

• Boiled soya granules-2 cups
• Sweet corn-1 1/2 cup
• Grated cheese-1/2 cup
• Paneer-1/2 cup
• Bread crumbs-1 cup
• Lime juice-1 tsp
• Green chili paste-1/2 tsp
• Maida-1/2 cup
• Corn flour-2 tsp
• Powder cornflakes-1 cup
• Milk-4 tbsp
• Salt to taste
• Oil for frying

Method-

• Coarsely grind the corn in a mixer. Take a bowl and put in the soya granules, corn, paneer, cheese, bread crumbs, lime juice, chili paste, flour and corn flour. Mix together and make small balls of this mixer and keep it in the refrigerator for 10 to 15 minutes. Remove, dip the cold milk and roll on the cornflakes powder and deep fry. Serve hot in tomato ketchup.

15. SPINACH BASKETS

Ingredients-

For the basket dough-

• Maida-250 gm
• Butter-100 gm
• Milk and salt to taste

For the filling-

• Chopped spinach-4 cups
• Finely chopped mushroom-1 cup
• Grated paneer-1 cup
• Oregano-1 1/2 tsp
• Chili flakes-1 1/2 tsp
• butter-2 tbsp
• Salt to taste

Method-

For the basket-

• Take a bowl, put in flour and butter and rub it with your fingertips till it resembles bread crumbs, Add a little salt and pepper by using milk, Keep it in the refrigerator for 30 minutes.

For the basket-

• Heat a pan and put in 1 tbsp of butter. Put the chopped spinach and let the water evaporate. Add salt and chillie flakes and oregano and keep aside. Heat  another pan:add the remaining butter and the chopped mushrooms. Saute till the mushroom is cooked, then add salt, oregano and chillie flakes and fry till the water evaporates. Then add the grated paneer. Saute and remove from heat and once cool, mix both the mixture.
• Remove the dough, make small portions and spread it on a muffin tray to form a basket like shape. Poke it with a fork and blind bake it for 10 minutes. Remove and stuff each basket with the spinach and mushroom mixture. Put some cheese on top and bake again for 10 minutes. Serve hot.

16.Corn Pakora

Ingredients-

• Corn kernels 250 grams
• Gram flour (besan) 5-6 tablespoons
• Green chilli paste 2 teaspoons
• Ginger paste 1 1/2 teaspoons
• Chaat masala 1 teaspoon
• Coriander powder 1 teaspoon
• Fresh coriander leaves chopped 2 tablespoons
• Salt to taste
• Oil to deep fry

Method-

• Coarsely grind the corn kernels. Place the corn mixture in a large bowl.
• Add green chilli paste, ginger paste, chaat masala, coriander powder, coriander leaves, gram flour and salt. Mix well.
• Heat sufficient oil in a kadai. Drop small portions of the corn mixture and deep fry the pakoras till golden brown on both sides.
• Drain and place on an absorbent paper. Serve hot with green chutney.

#30 DELICIOUS CRABS

1.STUFFED CRAB (BHARELA CHIMBORI)



Ingredients-

• Crab (medium)-4
• Onion (big)-1
• Garlic-4 to 5 pods
• Ginger-1 inch
• Khobra (dry coconut)- 2 tsp grated
• Gram flour (besan) and rice flour mix-2 tbsp
• Green chillies-2 cho
• Sesame seeds (roasted)-1/2 tsp
• Garam masala powder-1/2 tsp
• Red chilli powder-1 tsp
• Turmeric-1/2 tsp
• Kokam-2 tsp
• Oil-3 tbsp

Method-

• Wash crabs in hot water, then boil they become semi-tender. Scoop and clean with soft muslin, keep aside.
•  Filling- heat a pan, put 1 1/2 tsp oil, fry gram flour and rice flour, add 1  tsp of onion, garlic and ginger paste, add half portion of all spices and fry for two minutes, add a little water, add sesame seeds, boil the masala for one minute and dry. Stuff each crab with a small portion of this masala mix.
• Gravy-Heat oil in a pan, add onion-ginger and garlic paste, fry till golden brown. Add chopped chillies, turmeric, red chilli powder, garam masala powder, fry for a few minutes, add water and kokam and cook for 3 to 4 minutes. Then put stuffed crab in the gravy, boil for 8 to 10 minutes, thicken the gravy a little. Serve hot with masala bhaat (spicy rice) or pulao

#29 DELICIOUS TEASTY TART

1.RICOTTA AND TOFU TART

Ingredients-

• Ricotta cheese-600
• Tofu-300 gm
• Castor sugar-150 gm
• Egg yolks-9
• Egg whites-9
• Tutty fruity candy-100 gm
• Ready made tart shell

Method-

• In a bowl, cream ricotta cheese and tofu and keep  aside. In another bowl, whisk egg white with sugar and add egg yolks to it.Combine both the mixtures and add candied fruit to it. Fill the tart shell with this mixture and bake it at 160 degree until it appears golden brown. This should take about 25 minutes.Serve the tart with orange compote.

2.FRESH STRAWBERRY TART

Ingredients-

• Fresh strawberries-250 gm
• Strawberries jam-75 gm
• Rich cream-250 gm, whipped

For the tart-

• Flour-250 gm
• Butter-100 gm
• Castor sugar-25 gm
• Water to knead
• A pinch of salt

Method-

• To make the tart, sift the flour and salt into a bowl, rub the butter into the flour until the mixture resembles breadcrumbs, add the sugar. Knead lightly until smoth. Do not overwork.
• Cover and chilli in the refrigerator for at least 30 minutes before rolling out.
• Grease an 8-inch tart pan.Now roll out the pastry thinly.Cut out 10-inch round and arrange in the mould.
• Line the pastry case with sliver foil and fill with a fooil.
• Preheated the oven to 190 degree Celsius and bake the pastry for 12-15 minutes or golden brown
• Remove from the oven and life out the foil and beans, Allow to cool down.
• Apply the strawberry jam on theinner base of the pastry and then arrange cut strawberries on it Top it up with whipped cream and fresh strawberries. Keep the stem and leaves on!

3.MUSHROOM TART

Ingredients-

• Button mushroom-250 gm
• Sweet corn-100 gm
• Green peas-100 gm
• Oregano-1 tsp
• White bread-6 slices (cut into round shape)
• Salt to taste
• Pepper powder-1/2 tsp
• Honey-1 tbsp
• Grated cheese-1 tbsp
• Mozzarella cheese (pizza)-6 tsp
• Flour-2 tsp
• Milk-1/2 cup
•  Butter-2 to 3 tsp
• Garlic-6 to 7 pods(chopped)

Method-

• Cut  mushroom lengthwise, wash thoroughly. Take a shallow pan, put butter, fry chopped garlic, green peas and mushroom on low flame. As son as the water dries up add flour and stir-fry for five minutes, add milk, fry on slow fire for few minutes, then add salt, pepper, oregano, grated cheese and honey and mix nicely to make a stuffing. Take tart-dish (6 in all) and fit those round-shaped bread slices inside by pressing with fingers. put big spoonfuls of mushroom stuffing on top, cover the tarts with grated mozzarella cheese. Finally grill the tarts in a preheated microwave oven on 180 degree centigrade for 9-10 minutes on convection mode. As the tarts turn crispy, take them out and serve hot with tomato ketchup.

#28 DELICIOUS FISH FOOD

1.GRILLED FISH


Ingredients-

• Grouper fillet-180 gm
• Onions (chopped)-20 gm
• Garlic (chopped)-10 gm
• Olive oil-30 ml
• Tomato concasse-30 gm
• Heavy cream -60 gm
• White wine- 40 gm
• Dijon mustard-20 gm
• Chopped parsley-15 gm
• Salt and pepper to taste
• Chicken stock-120 ml

Method-

• Heat the olive oil and saute the onions and garlic until transparent.Add the green peppercorns and the Dijon mustard. Then mix white wine and the chicken stock. Bring it to a boil and add the grouper fillet and poach for approximately 15 minutes.
• Remove the fish and add the tomato concasse, heavy cream and salt and pepper.Reduce it until the sauce thickens.Add the chopped parsley and pour over the fish. Serve with boiled potatoes, mashed potatoes or pasta.

2.BANGALI FISH FRY

Ingredients-

• Rohu fish or katla fish- 500 gms
• Salt as per taste
• Ginger garlic paste-1 tsp
• Onion paste-1 tsp
• Coriander powder-1/2 tsp
• Cumin powder-1 tsp
• Red chilli powder-1/2 tsp
• Cornflour-1/2 tbsp
• Biscuit crumbs/suji-1 bowl
• Vinegar-2 tsp

Method-

• Marinate fish with all the above mentioned items (except biscuit crush/suji) for 6 to 8 hours.
• Then coat fish with biscuit crumbs/suji and low flame.
• Fry till fish get golden brown colour.
• Serve with onion and tomato and sauce.

3.GRILLED FISH GARLIC BUTTER SAUCE

Ingredients-

• Fish fillet-500 gm
• Garlic-1 tsp (chopped)
• Fresh rosemary-1/2 tsp
• Fresh parsley-2 tbsp
• Lemon juice-1/4 tsp
• Salt and pepper to taste

To prepare garlic butter-

• Cloves-9 (roasted,peeled and pureed)
• Salted butter-175 gm
• Black pepper-a pinch

Method-

• Place a grill pan on medium flame. Sprinkle some olive oil and place the fish fillets on it.
• Sprinkle salt and sugar and black pepper and add lemon juice to it.Grill both sides of the fish.
• After the fish is grilled well, place it on a plate.
• In another pan, take a tablespoon of butter and add to it chopped garlic, salt sugar and black pepper.
• Heat it till the butter melts, Put off the flame and add chopped lemongrass.Pour the sauce over grilled fish. Serve.

4.NGA ATOIBA THONGBA

Ingredients-

• Rohu-750 gm
• Onion-150 gm
• Garlic-20 gm
• Ginger-20 gm
• Fresh green peas (shelled)-80 gm
• Tomato- diced into cubes-200 gm
• Potato (diced into cubes)-150 gm
• Red chilli powder-10 gm
• Coriander powder-15 gm
• Cumin powder-5 gm
• Mustard oil (for cooking)-150 ml
• Turmeric powder-10 gm
• Salt to taste
• Fresh coriander leaves

Method-

• Smear the fish with turmeric powder and keep aside.
• Grind onion, ginger and garlic and make a thick paste with the spices.
• Heat musted oil in a pan.Put the onion-ginger-garlicpaste in. Fry till the oil separates. Make sure to stir at regular intervals so that it doesn't burn. 
• Put in the pieces of fish and mix well. Cook until the water  released by the fish dries out.
• Now add peas, diced tomatoes, potatoes, water and salt. Cover and simmer until the potato is done. Mash the potato and fish with the back of the spatula (leave some un-mashed for a more interesting texture).Serve hot, garnished with coriander leaves along with steamed rice.

5.WALNUT-CRUSTED KING FISH  FILLETS SERVED ON A BED OF WILD RICE RISOTTO AND EXOTIC FLOWERS

Ingredients-

• King fish fillets-6
• Miso paste-20 gm
• Sweet tamarind-40 gm
• Lemon-2
• Sage-20 gm
• Walnuts-40 gm
• Garlic-15 gm
• Parmesan-100 gm
• Parsley-10 gm
• Nori:sheet 02 no
• Peas-400 gm
• Mint-25 gm
• Mozzarella-100 gm
• Cream-150 ml
• Milk-50 ml
• Arborio rice-500 gm
• Wild rice-100 gm
• Trumpet mushrooms-20 gms
• Porcini-10 gm
• Mushroom for garnish-50 gm
• Alfa spouts for garnish-50 gm
• Orange marmalade-50 gm
• Mango-1
• Salt-1 tsp
• Pepper-1 tsp
• Nasturtium-2 
• Corn flower-1

Chrysant-

• Hemum-1
• Pok coy-2
• Chives-few sprigs

Method-

• Marinate fish fillets with swet tamarind and miso paste and allow them to rest
• Boil wild rice separately and prepare risotto rice with assorted mushrooms and chopped chives
• Boil peas and blend them coarsely with mint and prepare cakes on a pan 
• Steam fish and pan fry later and serve cover bed of wild rice risotto
• Coat them with mixture of walnuts, fresh thyme and parmesan cheese
• Serve with fresh mango couulis and blanched pok coy.

6.BHETKI MACHER PATURI

Ingredients-

• Bhetki fish fillet-6 pieces

For the marinade-

• Turmeric-1 tbsp
• Red chilli powder-1 tbsp
• Salt to taste
• Mustard oil-3 tbsp

For paturi-

• Poppy seeds (khus khus/posto)-4tbsp. soak  the poppy seeds in hot water for an hour.
• Mustard paste (use Bengali kasundi)
• whole Green chilli-10 -12
• Mustard oil-6-7
• Kalonji (nigella seeds)-1 tbsp
• Turmeric powder-1/2 tbsp
• Salt to taste
• Sugar-1/2 tbsp
• Banana leaves-cut into squares of 10 inches each (6 pieces)
• String to tie the banana leaves

Method-

• Wash the fish and marinate it in turmeric, red chilli powder, salt and mustard oil.Keep it aside for at least 30 minutes.
• Make a thick fine paste of poppy seeds, mustard powder, six whole green chillies, turmeric and salt. To it, add kalonji, sugar, 3 tbsp mustard oil and mix well.
• Take a banana leaf and pour1 tbsp mixture onto the middle. Place a fillet on it.Add 3 tbsp more of the mixture on top. Place a slit green chilli on the fish and drizzle with 1/2 tbsp mustard oil.
• Fold the banana leaf from four sides, make a parcel and tie it with a string.Repeat with other piieces. Place the leaf parcels in a steamer for 15 minutes.

7.ORIENTAL FRIED FISH

Ingredients-

• Any small size fish-3 to 4 pieces
• Vinegar-1 tsp
• Soya sauce-1 tsp
• Tomato sauce-1 tsp
• Salt as per taste
• Ginger, garlic and chilli paste-1 tsp
• Oil-2 tbsp

Method-

• Marinate fish with lemon and salt for 10 minutes.Wsah and dry thoroughly. Now, marinate again with soya and tomato sauce, salt, vinegar and ginger, garlic and chilli paste for half-an-hour. Take a shallow tray or plate that is microwave oven safe, Heat oil in it for 3 minutes on high. Place the pieces of fish (whole) side-by-side in the vessel and microwave for 5 minutes. Then ture each piecee upside down and again cook for 5 minutes on high. This will make the pieces hard and crisp. Take the fish out. Garnish with  onion rings, lemon rings and  tomato.Serve with  ketchup.

8.FISH IN TOMATO PUREE



Ingredients-

• Fresh water fish-4 pieces
• Tomatoes-4 (big make a puree of them)
• Onion-1 (big)
• Garlic flakes-6 (make a paste)
• Turmeric powder-1 tsp
• Chilli powder-1/2 tsp
• Cumin powder-1/2 tsp
• Coriander powder-1 tsp
• Anise seed (saunf)-1/2 tsp
• Mustard oil (refined oil)-2tbsp
• Tomato sauce-1 tsp
• Garam masala-1/4 tsp
• Salt to taste
• Lemon juice-1 tsp
• Coriander leaves
• Chopped green chilies

Method-

• Marinate the fish with lemon juice and salt for 10 minutes. Wash and pat dry thoroughly to eliminate the smell of raw fish. Now, marinate with a small amount of onion-garlic paste, turmeric powder, salt and chili powder for another 10 minutes.
• Now, take a shallow microwave-safe glass vessel. Put oil in it and heat it for 3 minutes on high. put fish pieces in it side-by-side and heat for 2 minutes. Turn the pieces upside down and again heat for 2 minutes. Remove the fish pieces and keep aside. To that same oil. add saunf, the onion-garlic paste and the chopped green chilies, and cook for 3 minutes. Add turmeric powder, tomato puree and tomato sauce, coriander powder, tomato puree and tomato sauce and cook for another 6 minutes on high. Mix fish pieces, add salt and sprinkle some garam masala, add microwave for 4 minutes.
• Serve hot, after garnishing with chopped coriander leaves and chopped green chilies.

9.POISSON ROTI AU CITRON

Ingredients-

• Seer Fish (or any other variety that won't crumble)-1 kg keep it whole, slit lengthwise:
• Ghee-1 tbsp
• Oil-1 tbsp
• Onions(finely sliced)-2 large
• Clove-2
• Anise-1/2 star
• Garlic(crushed)-16 cloves
• Green chilies-2 slit
• Black peppercorns(crushed)-1/2 tsp
• Lime juice-1
• Maida-1 tsp
• Salt to taste

Method-

• Rub all the ingredients into the fish. Refrigerate for half an hour, Transfer the fish into an ovenproof dish and bake for 15 minutes at 200 degree centigrade. Serve with garlic bread.

10. KERALA FISH CURRY

Ingredients-

• King Fish cut into small pieces 1 kilogram

• Tomatoes 1/2 teaspoon

• Red chilli powder 2 tablespoons

• Coriander powder 1 teaspoon

• Black pepper powder 1 teaspoon

• Fenugreek powder 1/2 teaspoon

• Coconut oil 4 tablespoons

• Mustard seeds 1 teaspoon

• Ginger paste 2 teaspoons

• Garlic paste 2 teaspoon

• Shallot chopped 250 grams

• Tomatoes chopped 2 medium

• Kokum petals 3

• Salt to taste

• Curry leaves 10-15

Method-

• Dry roast turmeric powder, chilli powder, coriander powder, pepper powder, fenugreek powder on low heat for a minute.
• Heat oil in a non stick pan. Add mustard seeds.
• Once they splutter, add ginger –garlic paste and sauté for half minute.Add shallots, sauté till soft.
• Add tomatoes and mix well. Cook till the tomatoes are soft.
• Add roasted masala, kokum petals, salt, two cups of water and allow to boil.
• Add fish pieces. Cover and cook till done. Add curry leaves and mix well. Serve hot

11. CHINESE STYLE STEAMED FISH



Ingredients-

• Rohu fish whole 1

• Sea salt to taste

• Crushed black peppercorns to taste

• light soy sauce 2-3 tablespoons

• Fresh red chillies cut into strips, 3-4 + for garnishing

• Ginger cut into juliennes 2 inches

• Lemon grass cut into thin strips 1 stalk

• Garlic cloves sliced, 8-10

• Lemon 1

• Sesame oil (til oil) 1 tablespoon

• Spring onion greens cut into strips 1-2 stalks

Method-

• Preheat oven at 180ºC.
• Clean the fish and make incisions diagonally on both sides of the fish.
• 3. Place the fish on an ovenproof plate. Rub sea salt and sprinkle crushed peppercorns on top. Drizzle half the soy sauce and rub the ingredients well on both sides of the fish. Set aside to marinate for 15-20 minutes.
• Top the marinated fish with half the red chillies, half the ginger juliennes, half the lemongrass, half the garlic, lemon zest and juice of ½ lemon.
• Cut the remaining half lemon into slices and place them on the fish.
• Put the plate on a baking tray and fill it with water. Put the tray in preheated oven for 15-20 minutes or till the fish is completely cooked.
• Heat sesame oil in a non-stick pan till it smokes.
• Combine remaining ginger juliennes, remaining lemongrass, remaining red chillies, remaining garlic and remaining soy sauce in a bowl. Add the smoking sesame oil and mix well.
• Drizzle the sesame oil mixture on top of the steamed fish and serve immediately garnished with spring onion greens and red chilli strips.

12.Sesame Fish


Ingredients-

• Fish fillet basa 2
• Leeks roughly chopped 1 cup
• Green capsicum cut into thin strips 1
• Dark soy sauce 1 teaspoon
• Birds eye chillies 2-3
• Garlic minced 1 tablespoon
• White sesame seeds toasted 1 tablespoon
• Salt to taste
• Vinegar 1 tablespoon
• Sugar 1 tablespoon
• Sesame oil (til oil) 2 tablespoons

Method-

• Cut fish into thick strips.
• Put leeks in a bowl, add capsicum and soy sauce. Mix well.
• Roughly chop chillies and add to the bowl alongwith garlic, sesame seeds, salt, vinegar, sugar and sesame oil. Mix well.
• Add fish and mix well. Set aside to marinate for 25 minutes in refrigerator.
• Preheat oven to 200° C.
• Wrap individual marinated fish fillets in a foil paper. Place them on a tray.
• Place the tray in the preheated oven and bake for 20 minutes.
• Unwrap and serve hot.

#27 DELICIOUS FLAVOURED HOT AND ICED TEA

1.PASSION FRUIT TEA


Method-

• Slice passion fruit, scoop one tablesspoon pulp. Crush 3 to 4 while green cardamoms. Add these with 1.5 tbsp sugar. Set aside. Boil water, Take it off the fire, Add 2 gm second flush broken Darjeeling tea plus 2 gm Assam long leaf, Brew for two minutes. Pour over passion fruit pulp mix. Do not strain the fruit seeds. They are great digestives.

2.FRUIT BLEND TEA

Method-

• Shuck a ripe pomegranate. Use one tbsp of it. Add two slices of apple, two of orange, a spring of mint, one lemon wedge and a leaf of lemon grass. Put them in a pot with two tbsp honey.Add 15 gm green tea into water boiled to 80 degree Celsius.Brew for 3 minutes. Pour into the fruit blend pot.Serve  hot.

3.BEETROOT ICED TEA

Method-

• Grate one small beetroot. Take half a deseeded green chilli. Chop one tbsp of green coriander. Take 2 pinhes rocksalt, 1 tbsp sugar, 1 tbsp chopped lemone grees and boil.Separately brew 3 gm long leaf Assam tea and 1 gm Darjeeling broken second flush tea for 2 minutes. Bring to room temperature. Throw ice cubes into a shaker. Add the beetroot and tea mix.Shake well.

4.ROSE TEA

Method-

• Dry rose petals at home  (spread rose petals on a tray. cover with a muslin cloth. Dry under indirect sunlight to retain the rose colour and flavour). Boil for 2 minutes. Add 4 - 7 rose petals with one finely chopped almond and a pinch of ground cinnamon. Bring to room temperature.Brew 3 gm first flush Darjeeling tea for 3 minutes.Pour it in the rose petal mix. Add 2 - 3 drops of rose water and sugar to taste.

5.BETAL (PAAN) LEAF TEA

Method-

• Take one third of a sweet betel (Bangla paan), a pinch of fennel, one crushed clove. Boil in 200 ml water for 5 minutes. Brew 3 gm green tea separately for 3 minutes. Make sure there are no bubbles in the tea. Add to the betel leaf concoction. serve hot.

6.TULSI ICED TEA

Method-

• Chop 10 to 15 green tulsi leaves. Crush 2 to 3 cloved and boil in 200 ml water. Add 4 gm tea in boiled tulsi leaves. Cover for 4 minutes. Add honey. Bring to room temperature. Throw ice cubes into a shaker and mix this well. Garnish with a pinch of clove powder and 2 chopped green tulsi leaves.

7.RAW MANGO AND MINT TEA

Method-

• Fire roast raw mango. Take one tbsp of pulp. Finely chop 4 to 5 mint leaves, add 2 to 3 crushed peppers and mix all three. Boil water. Take it off the fire. Add 2 gm second flush broken Darjeeling tea and 2 gm Assam long leaf. Brew for 2 minutes. Pour into the cup ready with mint.

8.ROSE PETALS WITH LITCHI TEA

Method-

• Take a few rose petals and muddle it with 3 fresh litchis. Fill a glass with ice. Add 4 tbsp litchi juice and the juice of one lime to it. Top this with half a glass of any fizzy lime drink. Take one tbsp rose syrup and drizzle it into the glass. This will settle at the bottle and add a nice red glow. Garnish with mint leaves.

Benefit-

• A natural coolant. it helps in digestion and gives relief from skin ailments.

9.LAVENDER GRAPE REFRESHER TEA

Method-

• Muddle 5 seedless grapes, 30 ml of lavender syrup, some mint leaves and 3 slices of lemon in a tall glass. To this, add 4 crushed ice cubes. Drop in seven to eight lavender flowers. Top this with 100 ml apple juice. stir and serve.

Benefit-

• Since lavender has a calming effect, it is good against stress and headaches.

10. HIBISCUS ICE TEA

 

Method-

• Take 1 hibiscus flower and remove its stamen. Bring 550 ml water to a light boil, turn off the heat add the flower and a cinnamon stick. Cover and steep for 20 minutes. Strain tea into desired container, add 1 tsp jaggery syrup and serve with ice. Garnish with a lemon slice and mint leaves..

Benefit-

• Hibiscus stimulates weight loss and strengthens the immune system.

11.BLUE PEA TEA

Method-

• Heat 150 ml water to less then boiling point. Pour it into a cup. ;Let the bubbles calm and add 5 to 6 blue pea flower(per cup). strain and serve after 2 minutes. The flowers can be re-brewed.

Benefit-

• This Thai favourite refreshes your mind and body. The blue infusion, which is an antioxidant, is made with one of the rarest flowers..

12. SAKURA TEA

Method-

• Heat 150 ml water to boiling temperature: let it stand for a few minutes so it loses some heat. Place a cherry blossom in the tea cup and pour the water on it. The colour should be a light pink blush. Remove the blossom and add a pinch of salt to the cup.The flower is edible and can be eaten. 

Benefit-

• It is caffeine-free.

#26 DELICIOUS SWEET SAVOURY PIES

1.APPLE PIE


Ingredients-
Sweet paste

• Flour-300gm
• Butter-(cold)-175gm
• Castor sugar-150 gm
• Egg-1

Filling

• Diced apple-300gm
• Sugar-100 gm
• Cinnamon powder-1 pinch
• Raisins-50 gm
• Toasted walnuts-50 gm
• Butter-100 gm
• Bread crumbs-100gm
• Egg white-1

Method-

• Rub together the butter, flour and sugar till it crumbles.Add the egg and mix till it forms a dough. Chilli for 30 mins.
• In a pan, place apples and sugar and cook then for a few mins.Then add in butter and rest of the ingredients.Stir and cool.
• Roll out the dough to 6mm thickness and lime the pie mould. Cut out strips for lattice and keep side.
• Put the apple filling into the lined pie mould and lace the top with the lattice. Egg wash the top,sprinkle with sugar and bake at 220 degrees Cfor 25 mins.

2.CHICKEN POT PIE

Ingredients-

• 1 cup potato,diced
• 1 cup onion,diced
• 1 cup celery, diced
• 1 cup carrot,diced
• 1/2 cup melted margarine 
• 1/2 cup flour
• 2 cups chicken broth
• 1 tsp salt
• 1/4 tsp pepper
• 4 cups chicken, cooked and chopped
• 2 pie crusts

Method-

• Preheat oven to 400 degree F. Saute the vegetables in the margarine for 10 minutes. Add flour to the mixture, stirring well, and cook it for a minute.Gradually stir in the broth. Cook over medium heat stirring constantly until thickened and bubbly.Stir in salt and pepper; add chicken and  stir well.Pour into shallow casserole dish and top with pie shells. Cut slits to allow steam to minutes or until pastry is golden brown and filling is bubbly.

3.HOLLYWOOD  PIE

Ingredients-

• Milk-4 cups
• Corn flour-5 tsp
• Cocoa powder-3 tsp
• Sugar-11 tsp
• Digestive biscuits-2 packets
• Castor sugar-3 tbsp
• Butter-50 gm
• Chopped walnuts-2 tsp

Method-

• Powder the digestive biscuits, mix sugaar and butter to the biscuits powder. Add the walnuts. Take a ring mould. Press this mixture properly in the mould and keep it in the refrigerator .Heat a pan, add milk and sugar and let it boil. Add the cocoa powder. In a bowl, mix the cornflour with a little milk and mix it well. Slowly add it the sugar and milk mixture. Keep stirring till it thickens. Removeand after it has cooled pour into the mould and refrigerate for 25 to 30 minutes. Decorate with cashew  nuts.

4.CHICKEN PEPPER PIE 

Ingredients-

PIE DOUGH

• Flour-300gm
• Butter-100gm
• Milk-50ml
• Egg-1
• Capicum -1
• Cloves/Cumin/Fennel/Dry coriander/Turmeric-50 gm
• Salt and Sugar-1 spoon

SWEET PASTE

• Boneless chicken dices-400gm
• Flour-100 gm
• Butter-150 gm
• Milk-350 ml 
• Crushed pepper-10gm
• Garlic-10gm
• Celery-20gm
• Dice and boilde carrot-50gm
• Bread crumbs-50gm
• Processed cheese-100gm
• Salt to taste

Method-

• Combine all the ingredients and knead into a dough. Put in the fridge for 30 mins.
• Roll it out and line the pie mould.
• In a pan, heat butter and add garlic, crushed pepper, chopped celery, salt and chicken. Cook for a few minutes.
• Add flour and cook it followed by the milk. Stir it in quickly. Add bread crumbs to bind. Once cooled, add cheese. Spoon this mix into the lined pie mould or roll out another circle of the dough and cover the top, sealing the edges. Prick the dough and egg wash the top.
• Bake it at 200 degrees C for 40 mins till the top turns golden brown Serve hot.

#25 DELICIOUS CHICKEN

1.CHICKEN IN HUNAN SAUCE

Ingredients-

• Boneless, skinless chicken breasts (cut into chunks)-500 gm
• Egg-1

For the sauce-

• Chicken broth-1/4 cup
• Chilli garlic sauce-1 tbsp
• Tomato paste-1 tbsp
• Soy sauce-2 tsp
• Sugar-1 tsp
• Garlic cloves (minced)-2
• Green onions (sliced)-1/2 cup
• Roasted peanuts-1/2 cup
• Oil(for frying)
• Salt  to taste

Method-

• In a medium bowl, whisk together egg and cornflour until smooth.Add chicken pieces and toss to coat. Let the pieces sit for 10 minutes. Meanwhile, in another medium bowl, combine chicken broth, chilli garlic sauce, tomato paste, soy sauce, and sugar, Nix well and set aside.
• Heat a deep fryer to 150 degrees Celsius and deep fry chicken in batches until fully cooked. Alternately, deep fry the chicken pieces in a deep-bottom work until golden brown. Drain on paper towels.
• Now, in another work, add a tablespoon of oil and heat to medium-high heat. Add garlic and stir-fry for 10 seconds.Pour in the sauce and let it simmer for  5 minutes.Add the peanuts to the sauce.Place the deep friedchicken pieces in a large serving  bowl. Pour in the sauce and toss to coat. Top with green onions and serve.

2.CHICKEN IN WHITE SAUCE

Ingredients-

• Chicken-250 gm(cut into pieces of equal size)
• Pepper powder-1 tsp
• Salt -as per taste
• Cashewnuts- 7 to 8
• Onions-2
• Butter-2 tsp
• Flour- 2 to 3 tsp
• Pasta-50 gm (boiled)

Method-

• For white sauce. Heat the butter in microwavesafe bowl for half-a-minutes well.Add water to it and stir well,so that no lumps are formed.Heat for a minute and remove the bowl from the appliance.Make a paste by grinding the cashewnuts and onions. Rub this paste all over the chicken pieces.Season it with salt and pepper and mix well.Add a little more water,  if required. Cook this dish covered, for 10 to 15 minutes, stirring it from time to time.Serve hot , with parathas or jeera rice.

3.BUTTER CHICKEN

Ingredients-

• Boneless chicken-1 kg
• Red chilli powder-1 tsp
• Salt to taste
• Clove-6
• Peppercorns-8 to 10 pieces
• Cinnamin-1 stick
• Almond-8 to 10 pieces
• Cardamom-3 to 4 pods
• Fresh yogurt-1 cup
• Vegetable oil-3 tbsp
• Onions-2(chopped)
• Garlic paste-2 tbsp
• Ginger paste-1 tsp
• Coriander powder-2 tsp
• Cumin powder-1 tsp
• Turmeric powder-1/4 tsp
• Tomato puree-400 gm
• Chicken stock-1/2 litre
• Dried fenugreek leaves-2 tbsp
• Melted butter-3 tbsp
• Coriander leaves to garnish

Method-

• Mix the chicken, lime juice, salt and red chilli in a large bowl
• Cover and let it marinate for an hour.
• Next heat a pan on medium heat and gently roast the cloves, cardamom, peppercorns, cinnamon, bay leaves and almonds till they turn brown slightly.Let this cool and grind it into a coarse powder.
• Mix the yogurt to it, along with coriander, cumin and turmeric powder and add them together in the chicken. Allow this to marinate for another hour.
• Now in a separate pan, heat oil on medium heat. Whenhot, add the onions. Fry till they turn brown and add the ginger-garlic paste. Fry for some time
• Add the chicken and dry it well. Now add the tomato puree, chicken stock, fenugreek and remaining part of the yogurt.
• Cook the chicken until the meat is tender and the gravy is reduced to half its original volume, In another pan, melt the butter and then pour it over the chicken.
• Garnish this with coriander leaves and serve

4. PANDAN WRAPPED CHICKEN LOIN

Ingredients-

• chicken breast- 500gm
• Coriander root paste- 20gm
• Garlic-10 gm
• White pepper powder to taste
• Palm sugar-10gm
• Light soy sauce-5 ml
• Sesame oil-5 ml
• Pandan(paan) leaves-10

For the sauce-

• Plam sugar-10gm
• Light soy sauce-5ml
• Dark soy sauce-5ml
• Water-20ml

Method-

• Leave the skin on and cut the chicken into small pieces
• Grind garlic, pepperrcorn,coriander root paste together in a blender to make a paste.
• In a bowl, add soy sauces, palm sugar, and sesame oil the paste and mix well
• Add the chicken pieces and mix well.Marinade for an hour in the fridge
• Dry roast the sesame seeds in a pan and set aside.
• In a pan, simmer all the sauce ingredients on a slow flame till it thickens.
• Wrap the chicken in pandan leaf and deep fry until done.
• Serve with the sauce separately, as shown.

5.CHICKEN KADHAI

Ingredients-

• Chicken-1 kg
• Coriander seeds-2 tsp
• Cumin seeds-2 tsp
• Black peppercorns (whole)-6
• Dry red chillies-6
• Ginger-2-inch piece
• Garlic-15 cloves
• Ghee-2 tbsp
• Oil-2 tbsp
• Onion (chopped)-1
• Tomatoes (chopped)-4
• Salt to taste
• Fresh coriander leaves (chopped)-2 tbsp

Method-

• Dry roast coriander seeds, cumin seeds and peppercorns and grind to a coarse powder. Grind red chillies, ginger and garlic to a fine paste. Now heat ghee and oil in a kadhai, add onion and saute till lightly browned. Add half of the coarsely ground spice powder and red chilli-ginger- garlic paste and continue to saute for four minutess. Add tomatoes and salt and continue to cook till the tomatoes become soft. Put in the chicken pieces and stir, Add coriander leaves and the remaining coarsely ground spice powder and mix well. Pour half a cup of water. Cover and cook on medium heat till the chicken is done Serve hot.

6.MASALA HONEY CHICKEN

Ingredients-

• 4 full chicken, whighing 1/2 kg each:bring them to room temperature, clean, rinse well and pat dry
• 1/2 tsp salt
• 1/4 cup honey
• 2 tbsp soy sauce
• Juice if 2 lemons
• 1/4 cup garam masala
• 4 tbsp lavender flowers, plus 8 stems for garnish
• 1/4 cup olive oil

Method-

• Preheat the oven to 400 degree F (205 degree C).
• Season the chicken with salt and set aside for 10 minutes. In a medium mixing bowl, combine the honey, soy sauce, lemone juice, garam masala and lavender flower powder. Rub the chicken evenly with this mixture and let it rest for another 10 minutes.
• In a large, heavy -bottom skillet, heat the oil high heat. Sear the chicken on all sides. Transfer it to roasting pan: roast  for about 30 minutes until the chicken is tender and cooked.
• Arrange on a platter and serve garnished with lavender sprigs.

7.LEMON CHICKEN

Ingredients-

• Boneless, skinless chicken breasts-900 gm
• Garlic cloves-2
• Olive oil-3 tbsp
• Capers-2 tbsp
• Parsley (chopped)-to taste
• Unsalted butter-1 to 2 tbsp
• White wine-110 ml
• Lemon (juice and zest)-1
• Salt and pepper to taste

Method-

• Pound the chicken breasts until they're about an inchh thick
• Season with salt and pepper on both sides and dredge in flour
• On medium-high flame,heat up olive oil in a frying pan, put in the garlic and capers and cook for a minute or so
• Add chicken breasts to  the pan and lightly brown them on both sides
• Pour in the wine, add butter, fresh lemon juice, salt, parsley and reduces and becomes a little thicker.

8.CHICKEN BADABI

Ingredients-

• Chicken (pleces)-750 to 800 gms
• Red chillies- 10
• Cinnamon- 1 stick
• Cloves- 4
• Almonds- 1/4 cup 
• Cashew nuts-1/2 cup (soaked in water)
• Curd-1/2 cup
• Tomatoes (chopped into small pieces)-4
• Large onions 9sliced)-2
• Garlic-3 pods
• Turmeric powder-a pinch
• Oil-3 tbsp
• Salt to taste
• Coriander leaves for garnish

Method-

• Soak the almond in warm water for about 15 minutes. Marinate the chicken pieces in curd and turmeric for an hour.
• Make a paste of chilli and garlic.Remove the skin of the almonds and  make it into a paste separately.
• Take oil in a pan and add sliced onions, chilli-garlic paste and Saute till turnss slightly brown.Powder the cardamom, clove, cinnamon, add with little water on low flame for 5-10 minutess. Add marinated chicken, salt and enough water to cook the chicken. Finally add the almond paste/cashew nut paste and mix well.
• Serve with sprinkled coriander and fried onions on top. 

9.CHICKEN KALI MIRCH


Ingredients-

• Chicken cleaned and cut into pieces-1 kg
• Black pepper-1/2 cup (small)
• Turmeric-1 tsp
• Cloves-4
• Tomatoes chopped-1/2 cup
• Onion chopped-1 big
• Coriander powder-1 tsp
• Garlic-7 to 8 cloves
• Oil-3 tsp
• Salt to taste
• Water for cooking

Merhod-

• Grind the black pepper, turmeric and salt and mix it with the chicken and refrigerate for an hour. Heat oil and add the cloves, them the garlic and onion. Once the onion is pink, add the tomatoes.Once they start cooking well add the coriander powder, stute till the oil gets separated. Add water and when it boils add the marinated chicken . Garnish with to cook the chicken from the pate now add a cup add of water, once it starts boiling , add the marinated chicken and cook till done. serve with rotis and parathas.you could also add curry leaves as well.

10.CHICKEN CURRY (KERALA STYLE)

Ingredients-

• Chicken cut into medium pieces-1 kg
• Tomato cut  into long pieces-1
• Onion chopped lengthwish-1
• Ginger cut into thin long pieces-1/4 inch
• Haldi powder-1 tsp

For the masala-

• Red chillies (madras or pandi)-7 to 8
• Whole dhaniya seeds-2 tbsp
• Black pepper-1 tsp
• Cinnamon sticks-2
• Cloves-8
• Garam masala powder-1 tbsp
• Garlic cloves-8 to 9
• Onion cut lengthwish-1 medium
• Fresh coconut-1 medium cup

Method-

• First take about 3 tsps of oil in a kadai. When hot, add the first five ingredients one by one stirring occasionally. After frying for about 3 minutes, add the garlic, onion and fry till the onions become transculent. Then add the coconut and fry till it becomes light golden brown. Cool the above masala and grind it to a thick paste adding water.
• In another kadai take about one tbsp, of oil, add the onions and ginger and fry till it becomes golden  brown. Then add the tomatoes and fry for some more time. Then add the chicken pieces and haldi and saute for about 10 minutes till the chicken starts changing the colour. Then add the above ground masala and salt fry for some time. Then add water about 2 glasses and keep it on medium fire covered for about 20-25 minutes stirring occasionally. Cook tillthe masala gets dried up.

For the tempering-

• Take one tsp oil in a kadai, add finely chopped onion small one till it becomes brown and add 2 to 3 sprigs of curry leaves. Chicken is ready to eat. Serve hot rotis, parathas or rice.

11.GINGER CHICKEN

Ingredients-

• Chicken-1/2
• Fresh ginger (grated)-1 inch
• Garlic (crushed)-1 cloves
• Soya sauce-1/4 cup
• Dry sherry-1/4 cup
• Water-1/4 cup
• Salt-1/2 tsp
• Pepper-1/8 tsp
• Green onion (sliced, including tander green portion)-1
• Lemon (thinly sliced)-1/2

Method-

• Marinate chicken with ginger and garlic. Put soya sauce, Sherry and water in a cooker. Put the grid i the cooker. Place the chicken on the grid. Sprinkle salt and pepper. Arrange onion and lemon slices over chicken. Bring to full pressure on high heat. Reduce heat and cook for ten minutes slices. Serve hot.

12.LEMON CHICKEN PASTA WITH CAPERS

Ingredients-

• Extra virgin olive oil-2 tbsp
• Chicken thighs cut into 1-inch pieces (boneless, skinless)-6
• Butter-2 tbsp
• Garlic (chopped)-2 tbsp
• Spring onions (chopped)-1/4 cup
• All-purpose flour-2 tbsp
• White wine-1/2 cup
• Fresh lemon juice-2 to 4 tbsp
• Chicken stock-1 cup
• Capers-2 tbsp
• Parsley (chopped)-1/2 cup
• Penne rigate pasta (cooked too al dente)-340 gm
• Salt and pepper to taste

Method-

• Heat a deep non-stick skillet over medium-high heat, put a tablespoon of extra virgin olive oil and chicken into a pan. Season chicken with salt and pepper. Brown it for about  five minutes, until lightly golden all over. Remove chicken from pan. Set aside. Return skillet to heat. Reduce heat to medium. Add another tablespoon of extra virgin olive oil and one tablespoon butter, garlic and spring onions to skillet. Saute garlic and spring onions for three minutes. Add flour and cook for another two minutes. Whisk in the wine and reduce for a minute. Whisk lemon juice and stock into this sauce. Stir in capers and parsley. When the mixture comes to a bobble, add remaining butter to sauce to give it a little shine. Return chicken to pan and heat through, for two minutes. Toss hot pasta with chicken and sauce and serve, Add salt and pepper, to your taste.

13.ROAST CHICKEN WITH POTATOES AND VEGGIES

Ingredients-

• Olive oil-2 tbsp
• Potatoes (cut into the large cubes)-4
• Carrots (diced bite-size pieces)-450 gm
• Celery stalk (diced, bite-size pieces)-1
• Onion (sliced into half)-1
• Whole chicken-1 (2 kg)
• Salt and ground black pepper to taste
• Garlic powder to taste
• Margarine-1/4 cup
• Lemon (sliced)-2
• Garlic (minced)-3 tsp
• Celery stalk (cut into 2 pieces)-1
• Margarine (cut into pieces)-1/4 cup

Method-

• Preheat oven to 196 degree Celsius. pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat them. Set remaining onion aside.Transfer oiled vegetables to a large cast iron skillet. Rinse chicken and pat thoroughly dry eith paper towels. Generously season chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken. Place the chicken atop the oiled vegetables: scatter remaining margarine pieces and minced garlic in small amounts around the vegetables. Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer  inserted into the thickest part of a thigh reads 75 degrees Celsius, about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.

14.VEGETABLE AND CHICKEN STEW WITH POLENTA

Ingredients-

• Polents-600 gm
• Milk-600 ml
• Olive oil-100 ml
• Onions (chopped)-20 gm
• Carrots(chopped)-20 gm
• Garlic (chopped)-20 gm
• Chicken (chopped)-1 kg
• Peppercorns-1tsp
• Sage leaves-5gm
• Rosemary-1 tbsp
• Bay leaves-2
• Tomatoes(chopped)-1 kg
• Nutmeg powder-1 tsp
• Salt and pepper to taste

Method-

• Heat a litre of water and add the polenta to it.
• Cook this for five to six minutes, stirring continuously.
• The polenta might bubble excessively, so he careful. Once it is cooked, let it cool in an open vessel.
• In another pan, saute the garlic and add the vegetable and meat.
• cook this mixture until the chicken is done.
• Add sage leaves, rosemary, bay leaves, peppercorns, tomatoes and nutmeg powder to this mix.
• Let the mixture simmer for six to seven minutes. you can add some vegetable stock to avoid browning.
• Continue to cook mixture for about 40 minutes.
• Season with salt and pepper and serve it with polenta.

15.QUICK ROASTED CHICKEN, BREAD STUFFING

Ingredients-

• Roasted chicken-1.5 kgs
• Onion (chopped)-1/2 cup
• Butter-1/4 cup
• Dried leaf thyme-1/2 teaspoon
• Chopped fresh parsley-2 tablespoon
• Soft bread crumbs-2 cups
• 1 beaten egg
• Milk-1/3 cup
• Onion (midium sized)-2
• Carrots-2
• Sticks of celery-2
•  garlic-1 piece
• Dash of olive oil
• Sa;lt and freshly ground black pepper
• Lemon-1
• A small bunch of fresh herbs

Method-

• In a skillet, melt 1/4 cup butter over low heat, saute chopped onions and add thyme, parsley, and bread crumbs.Stir in the egg and enough milk to make the dressing moist. Season with salt and pepper. Spoon it into the cavity. Remember to the take your chicken out of the frige 30 minutes before baking.
• Preheat your oven to 240 degree C Wash the vegetables and roughly chop, pilling them in the middle of a large roasting tray. Thraw in bulbs of garlic and drizzle with olive oil. Season the chicken with olive oil, salt and pepper. Carefully prick the lemon and insert it into  the chicken's cavity along with the herds.
• Place the chicken on the top of the vegetables and place it the preheated oven. Turn the heat down immediately to 200 degree Cand cook the chicken for an hour and 20 minutes.
• Baste the chicken halfway through cooking and if the vegetables look dry, splash some water on the tray to stop them from burning.
• Let it rest for 15 minutes before serving.

16.GREEN  CHICKEN

Ingredients-

• Coriander (chopped)-100 gm
• Chicken drumsticks-6
• Lemon-1
• Onions(diced)-4
• Tomato (diced)-1
• Garlic cloves-8
• Green chilies-5
• Olive oil-1 tbsp
• Salt to taste

Method-

• In a pan, add olive oil and wait till it heats up. Add onions and saute till  they become translucent. Add chicken and saute till it's cooked properly (it will turn slightly brown).Make a smooth paste out of coriander, green chiles and garlic and add it  to the chicken . Add diced tomatoes and saute till it turns into a gravy and all the spices blend well. Add salt  to taste. Lastly squeeze a lemon onto it and serve.

17. CHICKEN 65

Ingredients-

• Boneless chicken-500 gm
• Yogurt-300 gm
• Ginger paste-1 tbsp
• Garlic paste-1 tbsp
• Red chili powder-1 tsp
• Coriander powder-2 tsp
• Coriander seeds (crushed)-2 tsp
• Soya sauce-2 tbsp
• Worcestershire sauce-1 tbsp
• Vinegar-2 tsp
• Green capsicum-1
• Curry leaves-10 to 15
• Green chilies- 5 to 6 (slit lengthwise)
• Red colour-1/4 tsp
• Salt to taste
• Oil for frying

Marination-

• Strain the yogurt and put it in a large bowl. Mix ginger and garlic paste, red chili powder, coriander powder, crushed whole coriander seeds, soya sauce. Worcestershire sauce, vinegar, few drops of red colour, and chicken and mix well to coat the chicken. Cover and marinate for 30 to 45 minutes.

Method-

• Heat oil in deep kadhai on medium heat. Add the marinated chicken pieces and fry. Just before taking the chicken off the gas, add capsicum cubes,green chilies and curry leaves and fry for another 2 minutes. Using a slotted spoon, remove the chicken pieces capsicum, green chilies and curry leaves and serve hot.

18.CHICKEN FRY

Ingredients-

• Chicken cut into small pieces-1 kg
• Turmeric powder-1 tsp
• Salt to taste
• Chili powder-1 tbsp
•  Big Onion finely chopped-4
• Big garlic cloves(crushed)-6
• Oil-2 tbsp
• Ghee-1 tbsp
• Cloves-2
• Star anise-1/2
• Cinnamon small piece-1
• Bay leaf-1/2
• Cumin seeds(crushed)-2 tsp
• Ani seeds(crushed)-2 tsp

Method-

• In a pan, mix chicken pieces with turmeric powder, salt, red chili powder, onions, garlic. Cover pan and cook on low heat until the chicken is done.
• In another pan, heat the oil and ghee, add cloves, star anise, cinnamon, bay leaf and 2 onions. Fry till onions are golden brown.
• Add the chicken in the above mixture, without the sauce, and fry till golden brown .
• Add the cumin/ani seeds and fry till the meat is dry. Serve hot.

19. CHICKEN ROLL

Ingredients-

• Breast of 1 chicken
• French beans (chopped)-2 tbsp
• Carrot (peeled and julienned)-3 tbsp
• Panner/tofu (mashed)-3 tbsp
• prossessed cheese (grated)-3 tbsp
• Capsicum (chopped)-2 tbsp
• Black pepper powder to taste
• Salt to taste
• Red chili flakes to taste
• Basil/parsley leaves (fresh/dry, chopped) to taste
• Lemon juice to taste
• Olive oil-1 tsp

Method-

• The Chicken breast of a chicken  are joint, separate it and you will get 2 pieces. Wash and clean the chicken and vegetable and cut as above. Now take 1 piece chicken and slit it from center and open it like a book. Now cut it even from all sides and with a blunt knife or a meat hammer beat both sides of the chicken piece to flatten it. Now  apply oil, salt, black pepper and lemon juice on both sides of chicken. Add  salt and basil/parsley leaves to the veggies and panner. Now spread panner, carrot, beans, capsicum and the small chicken pieces which we cut from sides one over another. Now at the last spread cheese on it. Sprinkle black pepper powder and red chili. Now roll the chicken tightly and then wrap it in foil paper. Make the other chicken roll like this. Now in idlli or momos or in any double boiler steam it for 15 minutes. Serve it hot with sauce of your choice. But it taste better with momos sauce or with mustard sauce.
• MUSTARD SAUCE-Take 1 tbsp of english mustard and 1/4 cup of hung curd. Mix well and serve it.
• MOMOS SAUCE-On a naked flame,roast 2 tomatoes and 5 cloves of garlic Soak 2 kasmiri red chilies. Make a paste of all three and add salt to taste and serve. 

20. CRISPY FRIED CHICKEN

Ingredients-

• Chicken-1/2 kg
• Curd-200 gm
• Eggs-2
• Pepper-2 tsp
• Chili powder-4 tsp
• Basil-2 tsp
• Rosemary-1 pinch
• Oregano-4 tsp
• Cornflakes-6 tbsp
• Maida-4 tbsp
• Besan-4 tbsp
• Salt to taste
• Ginger-garlic paste

Method-

• Prepare the marinade with eggs, curd, ginger-garlic paste, salt and pepper and all the spices.
• Keep the marinade in the fridge for an hour for the chicken to absorb flavour.
• In a bowl, mix maida, besan, chili powder, oregano, pepper and salt and mix well.
• Crush cornflakes on a plate. Dip the marinated chicken in the maida mix and then coat with cornflakes.
• Deep fry till golden brown.

21.SHREDDED CHICKEN KEBAB

Ingredients-

• Chicken (boneless)-300 gm
• Carrot, capsicum, potato (medium-boiled)-2
• Eggs-2
• Fresh beans-100 gm
• Cornflour-1 1/2 tsp
• Flour-1 tbsp
• Green chilies-3 to 4 (or according to taste)
• Coriander leaves-a few spring
• Salt to taste
• Refine oil-2 1/2 tbsp

Method-

• Clean and wash chicken pieces and then boil with salt. Separate boiled chicken pieces and stock and keep the stock aside. Shred the chicken pieces. Chop the vegetable finely.
• Take a wok, heat 1/2 tbsp oil, fry the vegetable, add the stock,chopped chilies and chili paste, salt and stir fry for a few minutes. Finally,  add the chicken and then let it cook. Add flour and corn flour,stir for 10 minutes on slow flame until a dough-like gravy is formed
• Add mashed potatoes and chopped coriander leaves and mix with hand to make fine dough.Make 20 small round tikkis out of the dough. Dip in beaten egg and shallow fry on a non-stick pan till light golden brown.
• Arrange in a serving tray, sprinkle lemon juice and serve with onion rings.

22. CHICKEN BALLS

Ingredients-

• Ginger-garlic paste-2 tbsp
• Corn flour-2 tbsp
• Flour-1 tbsp
• Green chili paste-1 tsp
• Garam masala powder-1 tsp
• Lime juice-1 tsp
• Salt to taste

Method-

• After boiling the chicken, drain the excess water.
• Put all the ingredients together and mash then thoroughly.
• Make small balls.
• Heat a kadai and pour six tablespoons of oil.put the chicken balls in it and fry on a medium flame till all the balls turn reddish brown.
• Take them out and keep on tissue paper to soak the excess oil off.
• Serve with sauce or chutney of your choice.

23. MURGH-E-AWADH

Ingredients-

• Chicken (leg or breast pieces)-1 kg
• Onion paste of 4 big onions
• Garlic paste-2 tbsp
• Ginger paste-2 tbsp
• Red chilly paste-2 tsp
• Cardamom (small)-4
• Cinnamon(small)-2
• Curd-2 large spoons
• Salt, according to taste

Method-

• Wash the chicken thoroughly and slit with knife. Blend the cloves and cardamoms in a mixer to form a fine powder.
• Marinate with curd, salt and red chili paste for fifteen minutes. Add 3/4 of the cloves-cardamoms powder to the marinate. Add 3/4 of the onion paste, ginger paste and garlic paste and marinate the chicken further for an hour.
• Heat the kadhai. Add 2 large spoons of oil.
• Put the chicken pieces into the kadhai and cook till the water evaporates.
• Add the leftover masalas and cook the chicken for 20 minutes
• Take a non-stick pan and add 1 tbsp oil. After heating up the oil, Add chicken pieces with masala, Fry it thoroughly on low flame, sprinkling black pepper, chat masala and garam masala
• Keep frying for 15 seconds till the extra oil evaporates.
• Serve, garnished with sliced tomatoes, onions and coriander.

24 ROAST TURKEY

Ingredients-

• Butter-6 tsp softened
• Grated zest  of lemon-1
• Finely chopped fresh flat-leaf parsley-3 tbsp
• Finely chopped fresh thyme leaves-3 tbsp
• Salt to taste
• Rosemary-3 tsp
• Freshly ground pepper and some more for seasoning-1 1/2 tsp
• Lemons, each cut into quarters-3 to 4
• Onions, cut into wedges-2 to 3
• Stock-2 cups

Method-

• Combine butter, lemon zest, parsley, thyme, 1 tsp salt, and 1/4 tsp pepper in a small bowl.
• Loose turkey skin from over the breast meat carefully smear half the butter mixture under the skin.
• Preheat oven to 450 degree, with rack on lowest  level.
• Place  turkey, breast side up, on a roasting rack set in a metal roasting pan. Fold the wing tips under. Fill all the cavities loosely with as many lemon and onion wedges and stuff.
• Tie legs together loosely with kitchen rope.
• Rub entire turkey with remaining herb butter, and sprinkle with remaining salt and pepper.
• Roast the turkey and preheat in the oven at 250 degrees for 30 minutes.
• Reduce the temperature to 160 degrees for the next 1.5 hours and once done,let it rest covered in full for 30 minutes 
• Meanwhile,make the gravy. pour the pan juice into a large vessel: let stand until grease rises to the surface, about 10 minutes, then skim with a large spoon.
• Bring the gravy and stock in the roasting pan by scraping all the browned pieces from the pan. Reduce to half and add demi glaze powder. Season well.
• Add the chopped onions, garlic,squeeze the lemon from the turkey and add the sausages to it and fry in butter,season well and stuff it back in the turkey before serving.

25.AFGHANI CHICKEN

Ingredients-

• Chicken breast boneless-1/2 kg
• Onions (chopped)-1
• Yogurt-1 cup
• Garlic cloves-20
• Crushed black pepper-1 tsp
• Oil-3 tbsp
• Salt to taste
• Lemon juice-3 tbsp

Method-

• Add oil in a pan and fry the chopped onions for 2 to 4 minutes. Set aside 3 cloves of garlic, and make slice of the remaining cloves and put them into the pan along with the onions for frying. Add the chicken and cook thoroughly. Now add 1 tsp crushed black pepper, salt to taste, lemon juice, yogurt, and mix well. Cook till the chicken becomes a bit tender, saute with remaining 3 cloves of garlic, and serve hot.

26. DHABA CHICKEN

Ingredients-

• Chicken cut into 8 pieces on the bone 750 grams

• Oil 8 tablespoons

• Onions chopped 3 medium

• Red chilli powder 2 1/2 teaspoons

• Salt to taste

• Ginger paste 2 tablespoons

• Garlic paste 2 1/2 tablespoons

• Turmeric powder 1/2 teaspoon

• Coriander powder 2 teaspoons

• Cumin powder 1 teaspoon

• Fresh tomato puree 1 cup

• Green chillies 4

• Fresh coriander leaves chopped 3 tablespoons

• Garam masala powder 1/2 teaspoon

• Whole wheat flour (atta) 1 tablespoon

Method-

• Heat 4 tbsps oil in a non stick pan, add onions and saute till golden. Place chicken cubes in a bowl, add 1 tsp red chilli powder, salt, 1 tbsp ginger paste, 1½ tbsps garlic paste and mix well.

• Heat 4 tbsps oil in another non stick pan, add chicken and cook. Add 1 tbsp ginger paste and 1 tbsp garlic paste to the onion and mix well. Saute till raw smells disappear.

• Turn the chicken pieces so that they get equally cooked from all sides. Add turmeric powder, 1½ tsp red chilli powder, coriander powder, cumin powder to the first pan and mix.

• Add fresh tomato puree and mix and saute till oil surfaces. Chop green chilllies roughly and add. Mix and saute. Add salt and mix.

• Add chicken to the gravy. Rinse the second pan with 2 cups water and add to the chicken. Add fresh coriander leaves and garam masala powder and mix. Cover and cook, on medium heat, till chicken is done.

• Mix whole wheat flour with ½ cup water till smooth and add to the chicken gravy and mix well. Cook till the gravy thickens slightly. Serve hot.

27.Simple Masala Chicken

Ingredients-

• Chicken on the bone 750 grams
• Pav bhaji masala 2 teaspoons
• Oil 3 tablespoons
• Onions 6 medium
• Garlic cloves 10-12
• Green chillies 3
• Ginger 1 inch
• Salt to taste
• Red chilli powder 1½ teaspoons
• Turmeric powder 1 teaspoon
• Garam masala powder 1½ teaspoons
• Tomato puree ½ cup
• Cumin powder 1 teaspoon
• Coriander powder 1½ teaspoons
• Cumin seeds 1 teaspoon
• Fresh cream 2 teaspoons
• Fresh coriander sprigs 12-15 for garnishing

Method-

• Heat oil in a non-stick pan. Finely chop onions and add to the pan and sauté till they turn golden.
• Grind together garlic, green chillies and ginger with a little water to a coarse paste.
• Put chicken pieces in a bowl. Add salt, ½ teaspoon red chilli powder, ¼ teaspoon turmeric powder, 1 teaspoon garam masala powder and 1 teaspoon pav bhaji masala and mix well. Set aside to marinate.
• Add ground paste to the pan, mix well and sauté for a minute. Add tomato puree, mix well and sauté for a minute.
• Add remaining pav bhaji masala, remaining red chilli powder, remaining turmeric powder, cumin powder, coriander powder and remaining garam masala powder, mix well and cook for 2-3 minutes.
• Add marinated chicken, mix well and cook. Add salt, mix and cook on high heat for a minute. Cover and cook on low heat till the chicken is fully done.
• Dry roast cumin seeds till fragrant.
• Add cream to the chicken and mix well. Cook for a minute.
• Add cream to the chicken and mix well. Cook for a minute.
• Serve hot garnished with coriander sprigs and roasted cumin seeds.