YUMMY INDIAN CHICKEN NOODLES

Ingredients 1 packet  Egg Noodles * Chicken Breasts (boneless & skinless)  * 1/2 kg (sliced into strips) Finely Diced Onions  * 1 large Finely Minced Garlic  * 4 small cloves Finely Minced Ginger  * 1 tbsp Shredded Cabbage  * 1/2 cup Thinly sliced Carrots  * 1 cup Diagonally Sliced Beans  * 1 cup Eggs  * 2 egg Bean Sprouts  * 1/2 cup Chopped Green Onions/Scallions  * 1 bunch White/Black Pepper  * 1/2 tbsp Oil * 3 tbsp Salt – to taste * For the Sauce Dark Soy Sauce * 4 tbsp Tomato Ketchup  * 2 tbsp Sriracha Red Chilly Sauce  * 1 tbsp Chilly Garlic Sauce * 1 tbsp Sugar  * 1 tsp (optional) White Vinegar (Rice Vinegar)  * 2 tsp For marinating the Chicken Soy sauce * 2 tbsp  Ginger garlic Paste  * 1 tbsp Cornstarch  * 1 tbsp                       Preparation Method * Wash and clean the chicken. Slice it into small pieces.  * Marinate with the above ingredients and refrigerate it for at least 30 minutes. * Boil the Egg noodles according to the instructions on the packet.  * Drain and rinse the noodles with cold water. Keep aside. * Beat the eggs with little salt and pepper and keep aside. * Heat 1 tbsp of oil in a wok and throw in the marinated chicken pieces.  * Stir fry on high heat for 5-7 minutes until lightly browned. Remove the chicken pieces. * Heat 2 more tbsp of oil in the same wok and saute onions until translucent. * Add ginger and garlic and saute for 2 minutes, making sure not to burn it.  * Add carrots, beans and cabbage to the wok.  * Stir fry on medium-high heat for around 5 minutes till it almost cooked but crispy. *  Season with salt and pepper. * Push the veggies to the sides of the wok and add the beaten eggs.  * Allow the eggs to set and then scramble thoroughly. * Throw in the previously stir fried chicken pieces to the wok.  * Mix all the ingredients for the sauce and pour it into the wok. Saute for 2 minutes.  * Add the noodles, bean sprouts and spring onions. Toss everythign well for 3-4 minutes on       medium high heat until the sauces have been absorbed by the noodles.

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CRISPY FISH TANDOORI

Ingredients : Cod fish  : 1 fish Lemon juice : 2 tbsp  Ginger : 1 inch Garlic : 7  flakes Green chillies : 5 chilli Curd (yoghurt) : 1/2 cup Red colour : 5 drops  Oil : 2 tbsp Salt to taste : Make powder of : : Garam masala : 1/2 tbsp Coriander seeds (roasted) : 1 tbsp Cumin seeds (roasted) : 1 tbsp Red chilli powder : 1/2 tbsp  Dy red chillies : 2 chilli Turmeric powder : 1 tbsp                                              Method : * Clean the fish. Remove gills and eyes. Cut slits on both the side of the fish. * Apply salt and lemon juice over the fish. Keep aside for ½ hour.  * Grind green chillies, ginger and garlic to a paste. Beat curds thoroughly. * Add ground spices and ginger-garlic paste. Add oil and colour and strain * Through fine sieve. Rub the batter all over the fish and well inside the slits.  * Keep aside for 5-6 hours. Place the fish in tandoor.  * Remove when golden brown. Ready to serve hot.

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YUMMY FISH DHAL

			Ingredients : Fish  : 200 grm  Yellow moong dal  : 500 grm  Whole jeera  : 2 tsp  Bay leaf  : 2 leaf Chopped tomato  : 1 cup  Jeera powder  : 2 tsp Turmeric powder  : 1 pinch Salt  : to taste  Sugar  : 1 tsp  Oil : ¼ cup
			Method: 1.Fried the dal and then boiled with salt and turmeric powder. 2.Marinate the head of a fish with salt and turmeric powder and then fried it. 3.Heat a pan and put oil. Put jeera and bay leaf. 4.Add chopped tomato, haldi powder and lastly broken head. 5.Mix them all with masalas. After that add the cook dal and allow it to boil. 6.Serve hot.

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CRISPY FRIED FISH

Ingredients :
Surmai fish		*	6-8 thickish slices
Lemons,		*	3 juice extracted
Chilly powder		*	1 1/2 tsp
Oil as required salt to taste		*
Ginger		*	25 grm
Cloves		*	8 pcs
Black cardamoms		*	20 grm
Cinnamon		*	20 grm
Cumin seeds		*	15 grm
Ani seeds		*	25 grm
Peppercorns		*	8 corns

                          

Method : * Wash the Surmai slices very nicely with water and place them  on a layer of papers so that the water     gets absorbed in the paper.  * Pound finely ginger, cloves, cardamoms, cinnamon, cumin and   aniseed powders and peppercorns.  * Mix these in the lime juice along with chilly powder and salt to taste in the mixture for half an hour.  * Cover the fish slices with this mixture and let them marinate thus soaked  * Place a frying pan on fire and fry these slices two or three at a time by adding oil as required.  * When they are fried brown and crisp serve them directly from the pan with any chutney.

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MUSHROOM CURRY.

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LEMON SPICY CHICKEN.

                                        

Ingredients :
Chicken breasts		:	4 whole
Cornflour		:	½ cup
Water		:	¼ cup
Egg yolks		:	4 egg
Spring onion, chopped		:	6 spring
Oil for deep-frying
For the lemon sauce :
Chicken stock cubes		:	2 cubes
Honey		:	2 tbsp
Brown sugar		:	2½ tbsp
Grated fresh ginger		:	1 tbsp
Water		:	1¾ cups
Cornflour		:	2 tbsp
Lemon juice		:	½ cup

                                                     

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KADAI CHICKEN CURRY.

Ingredients :
Chicken,cut into small pieces			*	1 whole
Oil			*	4 tbsp
Onions, sliced			*	1/2 cup
Tomatoes, peeled and sliced			*	1 1/2 cups
Fresh coriander leaves, chopped			*	2 tbsp
Ginger paste			*	1 tbsp
Garlic paste			*	1 tbsp
Garam masala powder			*	4 tbsp
Bay leaves			*	2 leaves
Red chilies			*	4 whole
Coriander seeds			*	2 tbsp
Red chili powder			*	1 tbsp
Salt (optional)

                          

Method :
1.  Grind corriander seeds and whole red chillies into a coarse powder.
2.  Heat oil in a kadai.
(A Kadai is a not-so-shallow not-so-deep frying pan, of fairly heavy grade aluminum)
3.  Add bay leaves.
4.  After about 30 seconds, add onions and saute till they turn light golden brown.
5.  Add ginger-garlic paste
6.  Saute for 2 minutes on medium flame.
7.  Add the above coarse powder.
8.  Stir well.
9.  Add tomatoes and cook till they are fully cooked.
10.Add chicken pieces, salt to taste and red chilli powder.
11.Mix well.
12.Cover the kadai.
13.Cook till the chicken becomes tender.
14.Sprinkle garam masala powder over the chicken.
15.Garnish with corriander leaves and onion rings.
16.Serve hot with rotis or parathas.

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YUMMY FISH STUFF.

Ingredients :
Fish			:	2 whole
Salt			:	1/2 tsp
Lemon juice			:	1 tbsp
Coriander leaves for garnishing			:
For Stuffing :
Onion,			:	1 chopped finely
Spring onion, chopped finely			:	1 sprig
Green chillies, chopped finely			:	2 chilli
Ginger paste			:	1/2 tsp
Garlic paste			:	1/2 tsp
Boiled peas			:	1/4 cup
Boiled french beans			:	1/4 cup
Cooked minced meat			:	1/2 cup
Chopped mushrooms			:	1/2 cup
Chopped corriander leaves			:	2 tbsp
Lemon juice			:	1/2 tbsp
Butter			:	1 tbsp
Salt as per taste			:
For Sauce :
Sour cream			:	1/2 cup
Salt as per taste			:	1/4 tsp
white pepper powder			:	1/2 tsp

Method :
* Clean the fish, remove the scales and fish. Slit the fish lengthwise.
* Marinate the fish with salt and lemon juice for ½ hour.
* Heat butter in a pan. Fry onion till transparent.
* Simmer green chillies, garlic and ginger for 2 mins.
* Add vegetables, mushrooms and meat. Cook for 5 minutes.
* Add mushrooms and salt. Cook for 2-3 minutes.
* Add lemon juice and corriander leaves. Mix it well.
* Remove from fire. Stuff the fish with the above stuffing mixture.
* Butter the baking fish. Place the fish. Spread little butter on the top of fish.
* Bake at 350 degree F for 45 mins. Mix the mixture for sauce.
* After the fish is cooked, pour the sauce over it.
* Let it bake for another 5 mins. Remove the fish into serving dish.
* Garnish with chopped coriander leaves

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CRISPY EGG KABAB.

Ingredients: Eggs hard-boiled  * 4 egg Besan  * 2 tsp Onion,  * 1 finely chopped  Egg (white only)  * 1 egg Pudina leaves , finely chopped  * 1 tbsp  Hara dhania leaves, finely chopped.  * 1 tbsp Hari mirch , finely chopped  * 2 mirchi Chilli powder * ¼ tsp  Back pepper powder  * ½ tsp  Salt to taste  Oil for frying

Method:
1. Grate the hard boiled eggs finely.
2. Combine with all other ingredients except oil.
3. Mix well and Knead into smooth dough.
4. Divide mixture into 10-12 equal portions.
5. Shape each portion into medallions and keep aside.
6. Heat Oil in kadai/pan and fry kababs, few at a time until crisp and golden brown.
7. Serve hot, garnished by onion rings and accompanied by mint.

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Rogan Chicken Curry

          

Ingredients :
Chicken		:	1kg
Vegetable Oil		:	2 tbsp
Vlarified Butter (Ghee)		:	0.30 cup
Yogurt		:	2 cups
Leaves		:	2 Bay
Onions		:	3 medium
Masala for sauce		:
Cinnamon Sticks (flat)		:	1/2 inch
Aniseed (Saunf)		:	11/2 tsp
Cumin Seeds (Cumin, Jeera)		:	1 tsp
Dry Red Chili		:	4 medium
Cloves (Whole)		:	5 PCS
Ginger Paste		:	2 tsp
Saffron		:	1 pinch
Salt to taste

                               

Method
* Cut chicken into large pieces.
* Roughly chop onions and fry in oil, until brown. Then, make them into a paste.
* Heat ghee in a wide skillet and fry chicken pieces, on high heat, until brown.
* Add yogurt and cook on high heat until all of it is absorbed and the meat looks dry.
* Grind together the "masala for sauce" ingredients and add the mixture to the above.
* Add 1 cup water and cook for fifteen minutes on low heat, until, you see oil coming to the top.
* Add salt to taste, bay leaf, onion paste and fry for five minutes on medium heat.

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SWEET & SOUR CHICKEN.

Ingredients : Boneless chicken  : 1/2 kg lime  : 2 lemon sugar  : 2 tbsp Ajino motto : 1 pinch  of salt : 1 tsp cornflour :  1 tsbp  Ginger Garlic paste : 1/2 tsp Oil :  Onion : 1 Chopped cloves Garlic,                                        : 2 chopped For garnishing : celery leaves : 2 leave

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BENGALI FISH CURRY

       

Ingredients :
Fresh carp or striped bass		:	4 slices
Mustard seeds		:	2 tbsp
Green chillies		:	2 pcs
Panch phoron		:	½ tsp
Turmeric		:	½ tsp
Oil		:	2 tbsp

                               

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YUMMY EGG GREVY

  

Ingredients :
Boiled eggs		*	5-6 hard
onion		*	1 large-sized
Ginger		*	1" piece
Cumin seeds		*	1 tsp
Green chillies		*	2-3 pcs
Coconut (freshly grated)		*	1 cup
Turmeric powder		*	½ tsp
Mustard oil		*	5-6 tbsp
Garam masala powder		*	1½ tsp
Salt to taste

                         

Method : 1.  Grind the onion, ginger, cumin seeds and the green chillies into a fine paste. 2.  Prick the eggs with a fork. 3.  Heat the oil and add the eggs and cook over a high flame for 3-4 minutes       till the eggs attain a golden colour. 4.  Remove and keep aside. In the same oil fry the onion paste over a medium heat       till the paste attains a light golden colour. 5.  Add the grated coconut and continue to fry the paste for another 4-5 minutes, stirring all the time. 6.  Lower the flame and mix in one cup of water. 7.  Bring the gravy to the boil and cook the gravy for another 2-3 minutes. 8.  Transfer the gravy to a serving bowl.  9.  Slice the eggs into halves or keep them whole and place in the gravy. 10.Sprinkle the garam masala powder over the prepared gravy and        cover with a lid for 3-4 minutes before serving.

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CRISPY CORN BALLS

Ingredients : Potatoes : 4 boiled Paneer  : 225 gms Green chillies , chopped : 4 chopped Coriander, chopped : 2 tbsp  Boiled corn : 1 teacup  Grated cheese : 4 tbsp  Maida : 1 teacup Bread crumbs Oil for deep frying Salt to taste Chilli Sauce or Tomato Ketchup to serve
For the sauce:
Milk		:	2 teacups
Maida		:	4 tbsp
Butter		:	4 tbsp

Method:
* For preparing the sauce, heat the butter in a vessel and saute the flour for ½ minute.
* Put the milk and cook till the mixture becomes very thick.
* Cut the potatoes and paneer. Combine the potatoes, paneer, green chillies,
coriander, corn, cheese, the prepared sauce and salt properly.
* Shape into balls. Combine the flour properly in 1½ teacups of water.
* Dip the balls in this paste, roll in bread crumbs and deep fry in oil.
* Ready to serve hot with chilli sauce or tomato ketchup

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