Ingredients :

50 pieces chicken wings
50 g garlic, peeled
30 g ginger, peeled
50 g green chilies, finely chopped
2 eggs
2 tsps Pepper powder
2 tsps Garam masala
1/2 cup all-purpose flour
1/4 cup cornflour
1/2 teaspoon red food coloring
salt to taste
oil, to deep fry


Preparation :

Break each chicken wing into two parts at the joint.

Take each part and pull back the meat from one end of the bone to the other carefully, making sure that you do not pull the meat completely out.

Make a paste of ginger, garlic, green chillies, pepper powder and garam masala and apply to chicken.

Next make a batter of all purpose flour and corn flour and add it to the above. Add the eggs, red food colouring and salt and set aside for some time.

Heat oil in a deep pan and fry the lollipops on medium heat to a light brown colour.

Drain and serve.

Ingredients:

* 4 cups cold cooked rice
* 8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
* 2 eggs (more if desired)
* 1/2 cup green peas
* 1 medium onion, diced
* 1 green onion, diced
* Seasonings (add according to taste):
* Light Soy Sauce
* Oyster sauce
* Salt
* Pepper
* Oil for stir-frying, as needed

Preparation:
Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).

Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.

Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.

Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).

Ingredients for chinese chilli chicken:



500 -600 gms Boneless Chicken
2 tbsp Soya Sauce
1 Egg
2 tbsp Corn Flour/Corn Starch
5-6 Chopped Green Chilies
2 Green Onion Chopped
1 tsp Garlic Paste
Salt to taste
1/2 tsp White Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 cups chicken Broth/ Water
1 tbsp Oil
Oil to fry


Preparation:

* Cut the boneless chicken pieces into1 " cubes.
* 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 chinese chili chicken hot garnished with chopped green onion tops.
* Chinese chili chicken goes well with steamed / boiled rice.

Ingredients
Fish (preferably Rahu) - 1 Kg
Mustard Paste - 2 tbsp
Garlic Paste - 2 tbsp
Red Chilli Powder - 1 tsp
Haldi Powder - 2.5 tsp
Mustard Oil - as required
Mustard Seeds - 1/2 tsp
Methi - 1/2 tsp
Green Chilli - 2
Tomato - 2 (medium size, chopped)
Salt to Taste

Method of Preparation
1. Cut, clean and wash fish pieces.
2. Mix thoroughly 1.5 tsp haldi and 1.5 tsp salt in the fish pieces.
3. Deep fry in mustard oil.
4. Heat 4 tbsp of mustard oil in a Kedahi. Add mustard seeds, methi and green chillis.
5. When seeds crackle, first add 1 tsp haldi, tomato and salt.
6. Stir fry till tomato is tender. Add garlic paste and stir fry thoroughly for 5 to 7 minutes.
7. Add mustard paste and red chilli powder. Stir fry for 2 minutes.
8. Add 3 cups of water and let boil for 5 minutes. Add fried fish pieces.
9. Allow to boil for 10 minutes on medium heat, then leave for 5 minutes on low heat.
10. Remove from fire and serve with rice.

Ingredients:

* Marinade
o 2 lbs Chicken cut up into 2” pieces
o ½ cup Yogurt
o 1 1/2 tbsp Ginger Garlic Paste
o 2 – 3 tsp Chili Powder
o 2 tsp Coriander Powder
o 12 small Chilies split into two
o 1 cup chopped Mint Leaves
o 1 cup chopped Cilantro
o ½ tsp Turmeric
o Garam Masala Powder
+ 10 Pepper Corns
+ 10 Coves
+ ½ tsp Cardamom Seeds
+ ½ tsp Sahajeera or Black Cumin
+ 1” Cinnamon Stick
o Juice of 1 lime
o Salt to Taste
* 1 Large Onion sliced
* 1 cup Oil
* ½ tsp of saffron strands
* ½ cup milk
* 4 cups Basmati Rice soaked for 30 minutes
* Spices for boiling rice
o 6 Cardamoms
o 3 Cloves
o 2 Bay Leaves
o 1 Bay Flower or Biryani Flower
o 1 tsp Sahajeera
o ½ tsp Ginger Garlic Paste
o 1 tbsp of Oil
o First Full of Salt

Method:

* Clean the chicken and cut it into 2” pieces. Wash the chicken and squeeze all the water from it. This is very important that you squeeze all the water away from the pieces or put it a colander to let water drain away.
* Grind all the ingredients listed under garam masala to a fine powder.
* Mix all the ingredients of the marinade and marinate for at least 1 hour or overnight in the fridge.
* In pan heat oil and fry the onions until light golden brown.
* Soak saffron in hot milk.
* In a big pot bring water to a boil, add all the spices for boiling rice and mix well.
* Add rice and continue to cook until you get a one good boil, i.e rice should roll over with boiling water. It takes about 2 ½ – 3 minutes on my stove. Drain the rice and keep aside.
# Now its time to arrange chicken and rice in layers, one layer of chicken and two layers of rice. In a heavy bottom sauce pan, pour ½ the oil at the bottom, arrange the chicken pieces and sprinkle some oil on top of the chicken.
# Arrange ½ the boiled rice on the chicken pieces, sprinkle some oil, ½ the fried onions and ½ the saffron milk.
# Repeat the above step for the last layer, I.e, arrange the last layer of rice. Spread the rest of the rice, sprinkle all the oil, fried onions and the saffron milk.
# Now, we need to seal the the container and make it air tight so that the steam doesn’t escape when we cook. In India, flour dough or a big cloth is used to seal the container and the cover together. Here, I use an aluminum sheet. take 2 sheets of aluminum foil (the sheets should be bigger than the diameter of the sauce pan) and place it on top of the sauce pan and then cover it with the lid. We will have aluminum sheets between the pan and its lid. Since we took the sheets bigger than the diameter of the pan, we will use that to seal the pan and the lid.
# Put a heavy object (motor pesto or heavy pan or skillet) on the top of the container, so that the steam doesn’t escape easily.

# Cook biryani for 8-10 minutes on high until stream escapes from the foil seal. Then reduce the flame to medium low and continue to cook for another 20 minutes. 
 Let it sit for 10-15 minutes before opening it.
# Mix the rice and serve it hot with raita or chicken shorva or mutton shorva.

Ingredients

300 gm chicken
2tbsp butter
2tbsp garlic and ginger paste
1/2 cup tomato paste
1 cup fresh cream
1 tbsp red chili powder
1 tsp cumin powder
1/2 tsp garam masla
Salt to taste
3tbsp oil

Method

Heat the oil in pan, add garlic and ginger paste and stir fry it. Sauté chicken in it until its tender and done. Now add tomato paste, red chili, cumin powder, garam masla, salt and butter. Mix it well. Now add cream and cook for 1 minute. Dish out and garnish with fresh green coriander and grated ginger.