DRAGON CHICKEN

                                        DRAGON CHICKEN

Dragon chicken is the one of the easiest Indo-Chinese dish.I have not used any color to this dish.Here I have used Kashmiri chilly paste  to give it red color.So it is not harmful to health too.This dragon chicken is sweet and spicy.Try out this awesome dish friends...

                                          INGREDIENTS
      For marination:

• Chicken boneless                    -  400 gms
• Egg                                          -  1
• Baking powder                         -   1/2 tsp
• Water                                       -   1/4 cup
• Corn flour                                 -   3 tbsp 
• Maida                                       -   1/4 cup
• Pepper powder                        -   1/4 tsp
• Soya sauce                              -   1 tsp( dark)
• Red chilly paste                       -   1 heaped tsp
• Salt to taste

    For sauting:

• Onions diced                          -   2 medium
• Green chilies                          -   4 chopped
• Ginger chopped                     -   2 tsp
• Garlic  chopped                     -   3 tsp
• Tomatoes julienne                 -  1( take only the outer portion)
• Capsicum                              -  1/2 portion of a big one
• Dry red chilly                         -   5 cut into pieces
• Tomato ketchup                    -   2 tbsp
• Red chilly paste                    -   1 t sp
• Salt to taste 
•  Oil as required
• Coriander leaves chopped    - to garnish
• Spring onion chopped           - to garnish 

                                            METHOD

•  Clean the chicken pieces and drain the water out and keep it aside.

•  Take a bowl and add an egg and baking powder to it.

•  Add water to it.

•  Add cornflour and salt to it.

•  Beat well.

•  Add pepper powder and soya sauce to it.

•  Add maida to it and mix well.

•  Add the chicken pieces to it.

•  Now add the red chilly paste to it.

•  Mix thoroughly with your hands.

•  Marinate this for 30 mins.

•  Fry this in refined oil.Do not make it crispy.

•  Keep  all the veggies ready.

•  In the same pan add chopped garlic to it.

•  Saute this for 2 mins in high flame.

•  Add ginger chopped to it.

•  Add green chilies to it.

•  Add diced onions to it.Saute it for 2- 3mins.

•  Add red chillies to it.

•  Add tomato juliennes to it.

•  Add capsicum julienne to it.

•  Add red chilly paste and saute for 3 mins.

•  Add tomato ketchup to it.

•  Mix well.

•  Add salt to taste.

•  Add the chicken pieces to it.

• Combine well .

• Garnish with coriander leaves and chopped spring onion.Our DRAGON CHICKEN is now ready to serve hot!!!

CHICKEN MOMOS

                                             CHICKEN MOMOS

Momos is a type of steamed bun with filling.Chicken momos has a traditional delicacy in Nepal,Tibet,Bhutan,Sikkim dumplings. Momos have now spread to India.It has become a popular street snack here too.This is made with maida flour pooris and chicken fillings.This can be steamed or fried.Now a days momos are prepared with many combinations like chicken&vegetables,mushroom&vegetables,paneer&vegetables,pra-wns&vegetables etc..It is served with sauce and hot soup too. 

                            INGREDIENTS

• • Chicken boneless                   -   100 gm
  • Capsicum                           -   4 tbsp
  • Onions                             -   3 tbsp
  • Tomato                             -   2 tbsp
  • Green chilies                      -   2 chopped
  • Ginger chopped                     -   1 tbsp
  • Garlic chopped                     -   1 tbsp
  • Pepper powder                      -   1/4 tsp
  • Lemon juice                        -   1/2 of lemon
  • Coriander leaves                   -   as required
  • Salt                               -   to taste
  • Soyasauce                          -   5 drops(dark)
  • Water                              -   1/4 cup

            To make dough

• Maida/refined flour                 - 1 cup
• Salt                                - to taste
• Butter                              - 1 tsp
• Water                               - as required

                                METHOD

• First step, knead the maida with salt and water.Add butter to it and knead it again to make a smooth dough.Cover it with a wet cloth and leave it in room temperature for 30 mins. 

• Next step, Cook the chicken boneless pieces with water,and salt.

• When all the water dries , chop this in a chopper and keep aside.

• Third step, keep all the vegetables ready.





• Heat a pan and add chopped ginger to it.

• Add chopped garlic to it and saute till light brown.

• Add chopped onions  and salt to it.

• Saute till the onions becomes tender, then add pepper powder to it.

• Add chopped chicken and soya sauce to it and saute for 2 mins.

• Add chopped tomatoes  to it.

• Add chopped capsicum to it.

• Saute well.

• Add lemon juice to it and mix well.

• Finally add the chopped coriander leaves and mix well together and keep aside.

• Take a small maida ball and make a small puri.

• Fill 1 or 2 tsp of chicken mixture  in the center.

• Wrap and seal the edges of the momos by making pleets and join the edges.

• Steam this on a steamer for 10 mins.

• Here is your Chicken Momos ready for you...Enjoy with Garlic chilly sauce.

AFGHAN SPECIAL-CHICKEN KABULI RICE

                                        CHICKEN KABULI RICE

Today we are preparing a recipe that belongs to another country.CHICKEN KABULI RICE is an Afghan special dish.This recipe I have prepared according to my family's taste.It is little spicy and sweet too.Please try out this recipe friends,I am looking forward for your suggestions.

                                         INGREDIENTS

• Basmathi Rice                 -  2 cup (I used here India gate rice)
• Chicken legs                    -  4
• Chicken cube                   -  1 (maggie cube imported)
• Cinnamon                        -  2+3 stick
• Cloves                             -  8+6
• Cardamom                      -  5 crushed+ 3 crushed
• Water                              -  3.5 cup+ 1 cup
• Garlic                              -  2 medium bulbs, cleaned and crushed
• Ginger                             -  2 tb sp crushed
• Turmeric powder            -  1/2 tsp
• Coriander powder           -  3 tsp
• Red chilly powder          -  1 tb sp
• Onions                            -  4 medium  sliced
• Carrots grated                 -  2
• Raisins                            -  3 tbsp
• Ghee                               -  2+2 tsp
• Oil                                  -   1 tbsp
• Salt to taste

                                        METHOD

•  Soak the rice for 30 mins and strain it. Heat a kadai add 2tsp ghee stir and then fry the rice.

•  Add 6 cloves, 2 stick cinnmon, 5 crushed cardamom and saute for 3-4 mins.

•  In other stove boil the water with salt and chicken cube.

•  When the rice is fried for 4 mins add the boiled water to it.

•  Close it with a lid and cook in medium flame till the water dries.

•  When the rice boils keep them aside.

•  Heat a kadai add oil, 2 tsp ghee and saute crushed garlic to it

• Add crushed ginger to it and saute till golden brown. 

•  Add onions and  saute till light brown.

•  Add turmeric powder to it.

•  Add coriander powder to it.

•  Add red chilly powder to it and saute well.

•  Add the balance cloves to it.

•  Add cinnamon to it.

•  Add the balance cardamom too.

•  Saute well and add the chicken legs to it and wait till the colour of chicken is changed .

•  Add 1 cup of water and allow to cook till gravy thickens

•  In a pan add the grated carrots,raisins and 1 tbsp sugar to it.When the sugar gets coated, remove from flame.

•  When the gravy thickens, remove the chicken  to a plate.

•  Heat again the rice and add the chicken gravy to the rice.Mix well together.

•  Now place the chicken on the top and steam again for 5 mins.

Serve it to a plate and garnish with the carrot and raisins sugar coat.