Chicken 65

Ingredients:

1 lb Boneless chicken breast (cut into small bite sizes)

2 Egg white

2 tbs yogurt

2 tbsGinger garlic paste

2 tbs Red pepper powder(Kashmiri mirch powder,it will give good red color)

1 tbs Turmeric powder

1 tbs coriander powder

2 tbs Cornflour

1 tbs soy sauce

1 tbs white vinegar

Oil For frying and 2tbs for marination

6-7 Curry leaves

4-5 Green chillies

Coriander leaves (finely chopped)

Salt to taste

2tbs water

Method:

1.In a bowl mix ginger garlic paste,red pepper powder,turmeric powder,coriander powder,cornflour,egg white,salt and oil.Mix well and add chicken in the mixture.

2.Marinate the chicken for 30-45 mins.

3.Heat oil in a frying wok and fry the chicken pieces for 2-3 mins not more than that otherwise the chicken will be chewy.Keep the fried chicken aside.

4.In a bowl mix water,soy sauce,vinegar and green coriander.Keep it aside.

5.Heat 2tbs oil in a pan over medium heat,add green chillies and curry leaves.Let it splatter and add yogurt in the oil.

6.Mix well on low flame and add fried chicken.

7.After 2 mins add the vinegar and water mixture in the chicken.

8.Let it simmer and cook until all the water is absorbed by the chicken.

9.Serve it with schezwan chutney or green chutney.

Crispy Paneer Bread Roll

Ingredients:

5 Slices of white bread

1 Cup Shredded Paneer

1/2 teaspoon shredded ginger

Pinch of Crushed red pepper

Pinch of black pepper

Pinch of Jeera powder

1/2 teaspoon Chat Masala

Finely chopped green chillies(according to ur taste)

Finely chopped Coriander

Salt to taste

2-3 tablespoon Butter for greasing

Method:

1.Mix all the ingredients except Butter and bread.Mix well to form a soft dough to spread on the bread.

2.Trim the edges of the Bread and roll it thin with the help of rolling pin.

3.Spread the Paneer filling evenly on 3/4 of the bread slice.

4.Roll the bread to form a cylinder and seal the ends with water.

5.Lightly Butter the griddle/skillet and place the rolls on skillet over a medium heat.

6.Carefully keep turning them so they get a nice golden color and crisp texture.

7.Serve them hot with green/schezwan chutney/ketchup.

Vada Pav

Vada stuffing:
3 cups boiled, peeled and mashed potatoes (roughly 4 big potatoes)
1/2 tsp cumin seeds
1/2 tsp mustard seeds
4-5 curry leaves
1/2 tsp ginger garlic paste
2 green chilies
3-4 strands coriander leaves(chopped)
1/2 cup chopped onion
A pinch turmeric
1tsp amchur powder or lemon juice
Oil
Salt to taste

Method:
1.Heat a little oil and add mustard, cumin seeds. When it starts popping, add curry leaves, green chilies, ginger garlic paste, onions and fry till onions turn translucent. Add the potatoes, turmeric, salt and mix well. Add chopped coriander leaves and amchur powder or lemon juice mix. Let it cool.

Vada coating:
1/2 cup gram flour (besan)
1/2 tsp chili powder
Salt to taste
water
Method:
Mix all the above ingredients with water to make a smooth paste.consistency should be not too thick not too watery.

Making vadas:
Heat oil for deep frying.
Make a small ball from the stuffing. Dip the ball into the coating batter and deep fry in hot oil. Take out on a paper towel.

Assembling vada pav:
1.Take a pav (dinner rolls)cut  horizontally, taking care one end is still connected.Apply Green chutney on both the sides and Dry Garlic Chutney on one side.
2.Slightly press the vada to flatten it cover with other half. Slightly press down.(if You wish You can add chopped onion and then place other half of the pav.)

Chicken Lollipop

Ingredients:
6 chicken wings
1egg
1tbs Red Chilli powder
salt to taste
4tbs corn starch powder
1tbs soya sauce
1/2 tbs chilli sauce
1tbs ginger garlic paste
1/2tbs turmeric
chopped coriander

Method:
1.Cut each wing in half, along the movable bone joint. Of the two parts left, one part will have two parallel bones, and the other part will have a single bone.
Remove the extra bone (smaller bone) from one part of each wing.
You will get two lollipops from each chicken wing.
2.Now, for each lollipop, cut the ligaments near one end of the bone so that the muscle separates from the bone. Roll this muscle over to the other end, without cutting the ligaments at that end. The muscle will thus remain hanging, and can be rolled over to form a lollipop.
3.Marinate the lollipops with soya sauce,chilli sauce and ginger garlic paste.
4.In a bowl beat the egg and add red chilli powder (kashmiri lal mirch for color) or you can use red food color,salt to taste,turmeric,chopped coriander and corn starch powder.
5 now add the marinated lollipops in the above batter and coat properly.
6.Deep fry each lollipops on medium flame till golden brown.
7.serve the lollipops with green chutney or hot sauce.

Namkeen pala

Ingredients:
1cup Maida (all purpose flour)
4tbs oil for making dough
1/2tbs Red chilli powder
1/2tbs turmeric
1/2 tbs Garam masala
salt to taste
oil for frying

Method:
1.Mix Maida,red chilli powder,turmeric,garam masala salt and oil, and knead it into a sturdy dough.
2.Now roll into a chapatti and cut it into rectangular shapes.
3.Deep fry and serve.

Shankarpali

Shankarpali is crispy, crunch and yet very soft like nan-khatai delicacy. It is traditionally enjoyed as a treat on the occasion of Diwali.

 Ingredients:
 1 Cup Milk
 1 Cup sugar
 1/2 Cup Ghee(warm and melted)
 2 Cups Maida
 1 Cup Semolina
 4tbs Salted butter(warm and melted)
  Oil for frying

Method:
1.First boil the milk in a vessel and let it cool for some time.
2. when the milk is slightly warm add sugar and stir for it to dissolve.
3.In a bowl take Maida,semolina,melted ghee and butter.Knead the dough and keep aside for 30 min.
4.Roll it as making chappati with belan or rolling pin.With a cutter make diamond shaped or square shaped shankarpalis.
5.Fry in oil till brown on medium flame.
6.Shankarpalis are ready to eat.

Stuffed Bhavnagri Mirch

Stuffed Bhavnagri Mirch is a very tasty flitter.

Ingredients:
6 bhavnagri mirch (light green in colors and generally very less spicey)
1 cups  minced chicken
1/2 tsp cumin seeds (jeera) powder
1/2 tsp chilli powder
1/2 tsp dried mango powder (amchur)
1/2 medium onion finely chopped
1/2 tsp fennel seeds (saunf) powder
½ cup cheddar cheese, grated
salt to taste

Method
1. Preaheat oven for 10 min at 250.
2. Mix cumin powder,chilli powder,amchur powder,onion,fennel seed powder and salt to the minced chicken.
3.Slit bhavnagri mirch lengthwise from one side to the base into two parts and remove seeds.
4.Stuff chicken mixture in mirch and spread cheddar cheese above chicken mixture.
5.Place stuffed mirch in the oven for 10min and ready to serve.

Sabudana vada (Sago Patties or Tapioca Patties)

Sabudana Vada is a delicious snack with a great texture. It's crunchy on the outside and soft inside and melts in mouth. It goes well with green mint chutney, tamarind chutney or tamato chutney.

Ingredients:

    4 large potatoes boiled, peeled and mashed
    1/2 cup sabudana (sago / Tapioca)
    1 large onion chopped very fine
    2 green chillies chopped very fine
    2" piece of ginger grated
    1/4 cup peanuts roasted and crushed coarsely
    1 tsp raw mango powder(Amchur Powder)
    1 tsp cumin seeds
    Chopped coriander
    Salt to taste
    Vegetable or sunflower oil for shallow frying
    Water

Method:

1.Soak the sabudana (sago) in water overnight. It will puff up and become translucent.
2.Drain water completely from sabudana by squeezing it
3.Mix the sabudana with mashed potato,chopped onion,chillies,ginger, crushed peanuts,mango powder,cumin seeds and form a paste.
4.Add salt to taste.
5.Make balls and flatten slightly to form patties.
6.Heat oil in a wide, flat pan and shallow fry the patties till golden.
7.Drain on Paper towel and serve with any chutney.

Note:
1. Sabudana vada can be prepared in fast / vrats .So during fast if u prepare this recipe  pls avoid   onion,ginger,mango powder,cumin seeds and chopped coriander.
2. Instead of using white salt use sendha namak i.e rock salt (its light pink in color) which is used during fasts.

Popcorn Shrimp

Popcorn shrimps are light, crunchy on the outside, but moist on the inside. The shrimps are coated with corn starch,egg and some flour or with breadcrumbs.Popcorn shrimps can be used as an appetizer or a tea time snacks.

Ingredients
 
   1cups of cornstarch
   1/4 cup flour
   2 eggs
   1 pound of shrimp
   Salt and freshly ground pepper
   Oil for deep-frying

Method

 Place the eggs in a bowl and whisk it then add the shrimps and coat. In another bowl mix together the cornstarch, flour, salt and pepper.Remove the shrimp, letting the excess egg drip back into the bowl,add the shrimps into the cornstarch mixture.In a frying pan add oil and to test if the oil is at the right temperature, place a small piece of shrimp into the oil; it should rise immediately. Add the shrimps to the frying pan,turning until golden. Drain on paper towels and season with salt and pepper.Popcorn shrimps are ready to serve.Serve this with mint,coriander or red chilly chutney.