DEEP FRIED CHICKEN

Ingredients:-

• 200 gms boneless chicken pieces
• 1/2 cup yogurt
• 1 tablespoon ginger-garlic paste
• salt
• black pepper powder
• paprika
• flour
• bread crumbs 
• 1 egg
• oil

Preparation:-

• Beat an egg with some salt, 1 teaspoon paprika, 1 tablespoon ginger-garlic paste, 1/2 cup yogurt and some black pepper powder. Let it marinate for a couple of hours.
• After marinating, remove any excess water from the chicken and dust it with plain flour.
• Mix a teaspoon of black pepper powder and salt to taste with the bread crumbs. Roll the pieces of chicken in these breadcrumbs and deep fry till golden brown.
• Serve hot with coleslaw and various kinds of dip.

DEAR READER..

Back online after a long time!! I can see many people have been visiting the blog even though it hasn't been updated for quit a while.To them i say thank you! :)
 I have been told that the recipes on my blog are way too simple and plain. Let me tell you the reason behind it.
First of all, i started this blog because a lot of my friends ask me to cook for them frequently. Most of them can hardly even boil an egg. This blog is for people like my friends. I do hope some of my readers have, in fact, found it useful.
Secondly, I'm a student and so, my kitchen has limited, bare minimum resources. Working on that! ;)
I do, however, promise regular updates of really good, tried and tasted recipes.
Keep coming back!
  

THAI-STYLE STIR FRIED CHICKEN

Ingredients:-

·        500gms boneless chicken

·        1 yellow bell pepper

·        1 red bell pepper

·        Fresh basil leaves

·        5-6 cloves of garlic

·        Olive oil

·        Soy sauce

·        1 tamarind

·        Jaggery

·         3 dates

·        Salt

·        Black pepper

·        Vegetable broth

Preparation:-

·        Soak tamarind and dates in half a cup water for 2 hours. When it softens, separate the pulp from the seeds. Crush it and mix a spoonful of jaggery and dissolve it in the water.

·        Heat olive oil in a pan and add finely chopped garlic to it. When the garlic begins changing colour add the chicken. Toss it around in the pan over a high flame for a good 5-6 minutes.

·        When the chicken has changed colour, add a tablespoon of the tamarind-date sauce, 1 tablespoon of light soy sauce, salt and ground black pepper. Toss it around and coat the chicken with all of it.

·        Add finely chopped bell peppers, crushed basil leaves and a ladle of vegetable broth. Let it bubble on a high flame for a minute.

·        Serve hot with steamed rice.

PANEER MOMOS

Ingredients:-

·        100-200gms all purpose flour

·        Salt

·        Ground pepper

·        100gms paneer

·        1 onion

·        Coriander

·        ginger-garlic paste

·        2-3 chillies

·        Soy sauce

Preparation:-

·        For the vegetable broth, boil ½ onions finely chopped, 2 chopped chillies, ½ tablespoon ginger-garlic paste, finely chopped coriander, 1 tablespoon soy sauce and some salt.

·        For the filling, grate the paneer

·        To the grated paneer, add 2 finely chopped chillies, finely chopped coriander, ½ tablespoon ginger-garlic paste, ½ onion finely chopped, a tablespoon of broth and salt. Mix it together.

·        For the outer covering, add salt and a pinch of ground pepper and with water knead it into dough.

·        Roll out the dough into small circles. Place the filling at the centre and press together the sides of the circle like a dumpling. Make as many of these as possible. Be generous with the filling.

·        Steam the momos for 5-7 minutes.

·        Serve with warm broth. Momos are dunked in the broth then eaten.

Note: - To make sure the momos don’t stick to the bottom of the steamer, lay down lettuce leaves in it and place the momos on these leaves.