RESTAURANT STYLE CHILLY CHICKEN

                                         CHILLY CHICKEN

Chilly chicken is a popular Indo-Chineese dish of chicken .Chilly chicken can be prepared in a variety of styles like-dry chilly chicken , gravy type,semi gravy etc.Boneless and breast pieces are mainly used to prepare this dish.If it is a dry chilly chicken I prefer only boneless pieces....But you can use bone pieces also...The important thing here is that pieces have to be cut in smaller sizes..

                                               INGREDIENTS

• 
  
• Breast piece chicken cut into small pieces - 400 gms
• Onions                                                        - 1 diced
• Bell pepper yellow, red, green                   - 1/2 each , diced
• Ginger Chopped                                         - 1Tb sp
• Garlic chopped                                           - 1 Tbsp
• Pepper powder                                           - 1 Tb sp
• Soya sauce                                                 - 1 Tb sp
• Red chilly garlic paste                               - 2 tsp
• Salt                                                             - to taste
• Sugar                                                          - a pinch to neutralize the taste
• Spring onion                                               - 4 , separate the stem and leaves and chop them 
• Corriander leaves                                        - 1 tb sp finely chopped
• Water                                                          - 1/4 cup
• Cornflour                                                    -1 1/2tsp
• Chicken cube                                              - 1 piece

For marination

• Water                             - 1/4 cup
• Pepper powder               - 1 Tb sp
• Salt                                 - to taste
• Sugar                              - 1/2 tsp
• Baking powder-             -  1/4 tsp
• Vinegar                          - 1 tb sp
• Oil                                  - 1 Tbsp
• Cornflour                       - 1/4 cup
• Maida                              - 1/2 cup
• Ginger Garlic paste         - 1 Tb sp

                                       METHOD

• In a bowl, take 1/4 cup water and add pepper powder to it.

• Add salt to it.

• Add sugar to it.

• Add cornflour to it.

• Combine everything together.

• Now add the chicken pieces and mix well.

• Add cornflour,maida, and ginger garlic paste to it and mix well.Keep this in refrigerator for 1-2 hrs.

• After 1 or 2 hours fry this in oil and keep aside.

• Keep all the veggies ready  by side.

• In the same pan ,put on high flame and add 2Tbsp of oil and saute the chopped ginger to it.

• Add chopped garlic to it.

• Saute spring onion stem chopped and diced onion .

•  Add red garlic paste to it.

• After sauting for few seconds, add the bell pepper

• Add pepper powder to it.

• Add spring onion and mix well.

• Add soya sauce to it.

Mix 1/4 cup water ,1 chicken cube,and 2 tsp cornflour and make a solution.Add this solution to it.

• Now add the fried chicken pieces  and mix well.

• Add a pinch of sugar to neutralize the taste.

• Now garnish with spring onion and chopped corriander leaves.

• Here is your restaurant style yummy chilly chicken.

• Serve it on a plate and ENJOY!!!!!!!

KADAI CHICKEN/CHICKEN KARAHI

                              KADAI CHICKEN/CHICKEN KARAHI

Hi.. Foodies....Today I m presenting this recipe for North Indians...One of the most popular North Indian dishes is this.I think this dish is familiar to all Indians.This is available in each and every restaurants in India..It is also named as Chicken Karahi as Pakistani's call it as Karahi...

Chicken wings and breast piece are preferred for this recipe..Cut all boneless pieces lengthwise..(to a finger level).Cooking in a wok(kadai) is the main attraction of this dish. In this dish capsicum  and cashew paste  make this dish yummy and tastier.. For veggies, we can use paneer or mushroom .

For Kadai Chicken we have to splutter a pinch of jeera in oil first...I dont like the jeera taste much in dishes.. so i used here a pinch  of powder..If you like spluttering jeera use it..

                                    INGREDIENTS

• Chicken pieces                   -  400 gms
• Mix it with 1tsp of chilly powder,1/4 tsp each garam masala and pepper powder,turmeric powder, and salt.Keep aside for 10 mins
• Water                                 1 cup

                                      

•  
• Onions                                -  3 small finely chopped(almost 1 cup)
• Green chillies                     - 3 slitted
• Garlic                                 -  1 Tbsp, finely crushed
• Ginger                                -  1 Tbsp, finely crushed
• Tomato                               - 1 big finely chopped

                                       

• Bell Pepper yellow and red  - 1/2 portion each
• Inion diced                            - 10-12 pieces
• Corrander leaves chpd          - as required

• Kashmiri red chilly powder  - 2 tsp
• Corriander powder                - 1 tsp
• Garam masala powder          -  1/2 tsp
• Turmeric powder                  -  1/2 tsp
• Jeera powder                         -  a pinch

                                     

• Cashews                  -3tbsp broken pieces (Add little water and make a fine paste)

                                         METHOD

•  Add one cup of water and close it with a lid.Cook on medium heat until done.

•  When its is cooked strain the water and keep both aside.

•  In a kadai, heat some oil and add the finely chopped onions and saute for few minutes.

•  Add crushed ginger and garlic and saute till it becomes brown.

•  Now add kashmiri red chilly powder, corriander powder, garam masala powder, jeera powder,and turmeric powder to it.Saute it for 2 mins.

•  Add little water to it and dry the water.

•  Now add the chopped tomatoes and salt to it.Let it combine well and form a fine paste.

•  Now add the cooked chicken and mix well.

•  Now add the strained chicken stock to it .

•  It's time to add the diced bell pepper, green chillies, diced onions and little corriander leaves.Let it cook for 5 more mins. 

• When the gravy thickens, add the cashew paste to it and mix well.

•  Now the Kadai Chicken is ready to serve.

• Serve it on a Kadai and enjoy the real yummylicious dish.....

SWEET BOLI..

Hii Foodies!!!

Diwali the "Festival of Lights" is nearing ..As we all know this festival reminds us of crackers,lights,dry fruits and yes of course Sweets too..During this festival time all the shops will be preparing lots of special sweets for all..

Today on this special occasion of Diwali I thought to make a sweet for all...It's a traditional  south indian sweet....

I learnt the recipe from my mom.This poornam can be made with green gram dal(cheru parippu) and bengal gram dal(kadala parippu). Use the correct quantity of  oil which I have mentioned in the ingredients list. Otherwise boli will be very hard and dry.Boli is all about this softness and taste.

                                                  INGREDIENTS

• Bengal Gram dal / Green gram dal       -250gms
• sugar                                                      - 250 gms
• cardamom                                              - 8-10
• ghee                                                        - 2Tsp

• Maida                                   - 1.5 cup
• Yellow colour                      - a pinch
• salt                                       - a pinch
• soda powder                        - 2 pinch
• Gingelly oil                         - 1/2 cup
• Water                                    - as required

• Ghee for applying over the boli while cooking
• Soak the dal in water for 30 mins.

• Add double quantity of water and boil it.
• When the water evaporates add sugar to it and stir well.

• Grind the cardamoms with a pinch of sugar.

• When it starts sticking, add cardamom powder to it.

• Now add 2 tsp ghee to it and stir well.

• When the sugar syrup coats on dal (When we drop  this mixture, it should be thick and sticky and also in a double string proportion)turn off the heat and grind it before it cools down.The poornam should be in a very paste form..Even though the poornam is little loose, dont worry about that it will get hard after some time.Keep this aside

• Knead the maida, salt, turmeric powder,soda powder with little water.

• Make it as a hard dough.

• Now add the gingelly oil and knead well..

It will be in a form as you can see  in picture.

• Now cover it with a wet cloth and keep it for 3-4 hrs.

• After 4 hrs the dough will be very soft.

• Divide the poornams into equal parts .

• Take a portion of pooran, and take half part of dough and cover the pooran with maida dough and roll it, press like chappathi. Now heat the tawa and cook both sides.Apply ghee over it.

• Finally.....Here  is the my Diwali special Sweet boli......