HOTCHULHA

Ingredients:

• Focaccia/Chibata Bread – Store bought – 2 Pieces
• Baked Chicken slices – 4
• Swiss Cheese – 2 thin slices
• Green Olives – 2
• Store bought Italian Pesto – 1 Tablespoons
• Basil leaves – 4
• Pickled Jalapenos – 2 Pieces
• Olive Oil
• Provolone Cheese – 2 Pieces(optional)

* Coarsely grind the olives and Jalapenos and keep it aside.

Method:

1. Preheat the Panini maker for 325 degrees.
2. Spread the pesto on two inner sides of the bread pieces. Put  Jalapenos mixture and one pieces on cheese and brush with live oil on outer sides of the bread.
3. Put the basil leaves and Baked Chicken Slices and close it like a sandwich.
4. Fallow the same with 2nd set of bread pieces.
5. Brush the Olive oil outer sides of bread.
6. Bake this in Panini Maker for 12 to 15 Minutes.

Tip: Serve this with hot chips . Also you can serve this alone.

Ingredients:

• Chicken breast – 1
• Salt & Pepper – as needed
• Paprika – 1/4 teaspoon
• Poultry Seasoning – 1/4 Teaspoon.
• Olive Oil

Method:

1. Pat dry the chicken breast and put all the spices, olive oil and rub salt & pepper and keep this in fridge for 30 minutes to marinate.
2. Preheat oven to 350 degrees and bake the marinated chicken in oven for 35 minutes and let it rest for 10 minutes before cutting it into small pieces or Slices.

Ingredients:

• Chicken breast – 1
• Lettuce – 1 Cup
• Tomato – 1/4 Cup cut into small pieces
• Cucumber – 1/4 Cup – cut into small pieces
• Cooked Garbanzo Beans – 1/4 Cup
• Salt & Pepper – as needed
• Olive Oil

For Dressing:

• Olive Oil – 1/4 Cup
• Lime Juice – 2 Table Spoons
• Salt & Pepper as needed.
• Peanut Butter – 1 Table Spoon

Method:

1. Whisk everything and keep it aside.
2. Rub salt & pepper and bake the chicken in 350 degrees pre-heated oven for 20 minutes and let it rest and then cut chicken into small pieces.
3. Take a big bowl and tear the lettuce into bite size pieces and put the tomato, garbanzo, chicken, salt & Pepper.
4. Before serving the salad toss it with the dressing.

Tip: Don’t let the Salad sit in the dressing for long time, it will become saggy.

Ingredients:

• Boneless Chicken – 1 lb
• Onion – 1 cut into small pieces
• Tomato – 1 cut into small pieces
• Green Chilies – 6
• Cilantro – Handful for Curry
• Cilantro – Handful for Garnish
• Curry Leaves – 10 tear into small
• Mustard Seeds – 1/2 Tea Spoon
• Coriander Powder – 1/2 Tea Spoon
• Cumin Powder – 1/4 Tea Spoon
• Turmeric – One Pinch
• Red Chili Powder – 1 Tea Spoon
• Garam Masala – 1/4 Tea Spoon
• Ginger-Garlic Paste – 1 Table Spoon
• Rice Flour – 2 Tea Spoons mix into 2 table spoons of water
• Salt to Taste
• Oil

Method:

1. In a food processor, put Chicken, Cilantro, Green Chilies and bit of salt and grind it as Keema.
2. From the Keema, make Koftas(small ball shapes) and keep them aside.
3. In a pan, put 2 table spoons of oil and add onion, ginger-garlic paste and fry it until ginger-garlic paste’s raw smell goes off. Add tomato, coriander powder, cumin powder, garam masala, turmeric, red chili powder, salt .
4. Add 1 cup of water and let it cook for 10 minutes.
5. Let it cool off. Then put it in a grinder and grind it well. Add rice flour  mix to  grinder and grind it once again.
6. In another pan, put 5 tablespoons of oil and then put the Mustard seeds and then curry leaves and then put the ground puree. Add the raw chicken koftas to it.
7. Add 1/4 cup of water to thin it and let it cook for 15 minutes in medium heat.
8. Once it comes close, turn off the heat.
9. Garnish it with Cilantro.

You can serve this with Roties or Rice.

Ingredients:

• Chicken Pieces – 1.5 Lb
• Mint – 1 Cup
• Coriander – 1 Cup
• Ginger-Garlic Paste – 1 Table Spoon
• Green Chilies – 12
• Salt 0 to Taste
• Oil – 10 Table Spoon
• Onion – 2 Big – Cut into Pieces(We need 2 Cups)
• Dry Coconut Powder 0 1 Table Spoon(Grind to Powder)
• Pepper Powder – 1 Tea Spoon
• Clove Powder – 1/4 Tea Spoon
• Lemon Juice – 4 Table Spoons
• Turmeric Powder – 1/4 Tea Spoon

Method:

1. In a Pan put 2 Table Spoons of Oil and fry the Onions and keep it aside
2. In a Grinder Jar, Put the half of the fried onion(1 Cup), Green Chilies, mint, coriander leaves, pepper, salt.
3. Now grind everything to paste and keep it aside.
4. Put a heavy bottom pan on the stove and pour the remaining oil, Onion and Saute them for couple of minutes and put the ginger-garlic Paste and Fry till the raw smell goes off.
5. Put the turmeric powder, clove powder and Chicken Pieces and a bit of Salt. Mix everything well and cover with the lid and let it cook for 10 minutes.
6. Now put the ground stuff and mix it well and cover with lid and let it cook for 15 minutes and now put the dry coconut powder, adjust the salt and put the 3 to 4 table spoons of lemon juice.
7. Garnish it with Cilantro.
8. It goes very well with Rotis or Fried rice.

Ingredients:

•  Chicken Pieces – 1 Lb
• Green Chillies – 5 cut into pieces
• Tomato – 1/2 Puree
• Onion – 1 medium – cut into small pieces
• Ginger Garlic Paste – 1 Table Spoon
• Chilli Powder – 1 Table Spoon
• Curd – 1/4 Cup
• Butter – 2 Table Spoon
• Cloves – 4
• Cinnamon – 1/2 inch
• Clove Powder – 1/8 Tea spoon
• Mint – 5 leaves
• Cilantro – handful
• Salt
• Oil
• Dry Masala : Grind the following and make the Dry Masala.
  • Poppy Seeds – 1 Tea spoon
  • Dry Coconut Powder 0 2 Table Spoons
  • Cinnamon – 1/2 Inch

Method:

1. Pre-heat oven to 350 degrees.
2. Mix the butter, curd, salt, chicken pieces with 1/4 tea spoon of ginger/garlic paste and bake it for 20 minutes.
3. In a pan put the oil. Once oil is hot, put the onion, green chillies, cloves, cinnamon stick and saute it for couple of minutes and now its time to put ginger/garlic paste and fry it till the raw smell goes.
4. Put the baked chicken pieces, dry masala powder, Chilli powder, Mint leaves and  salt. Saute it for 2 minutes and then put the tomato puree and cook it for 20 minutes.
5. Garnish it with Cilantro.

Tip: It goes very well with Roties, plain rice and Fried Rice.

Ingredients:

• Chicken Pieces – 1 lb
• Tomato – 1 large – Cut into small pieces
• Onion – 1 medium – Cut into small pieces
• Green Chillies – 8 – Cut into small pieces
• Green Tamarind Paste – 5 Table Spoons
• Ginger garlic Paste – 2 Table Spoons
• Turmeric Powder – 1/4 Tea Spoon
• Clove Powder – 1/4 Tea Spoon
• Chilly Powder – 1.5 Table Spoon
• Salt to taste
• Oil
• Coriander leaves

Method:

1. Take a Skillet and pour oil. Let it bring to a heat and put the green chillies & onion and fry until they look translucent and then put the ginger garlic paste.
2. Let it saute until the raw smell goes off.
3. Now lower the heat a bit and put turmeric, chilly powder, clove powder and salt and saute.
4. Put the tomato pieces and green tamarind paste mix and pour 1 cup of water and add Chicken pieces and mix it well. Let it cook on medium heat until all the water is evaporated.
5. You need to let the curry to burn a little bit(means let the bottom Masala on the skillet become little brown)
6. Put the Cilantro.

Tip: Don’t grind the tamarind to a paste. Grind it coarsely. You should have a texture when you put this in Curry.

Serve it with hot white rice.

Ingredients:

• Chicken – Bone Less 2 lbs
• Lime Juice               2 Tablespoons
• Chilly Powder            3 Tablespoons
• Turmeric Powder      1  Tablespoon
• Corn Flour               3 Table Spoons
• Maida(All purpose)    3 Table Spoons
• Chilli Sause            2 Table Spoons
• Pepper Powder         1 Table Spoon
• Kesar Color              1/4 Table Spoon
• Salt to the taste
• Ginger Garlic Paste
• One egg – beaten
• Oil to Fry
• Soy Sauce         2 Table Spoons 

Method:

1. Clean and cut chicken into 2 inch pieces and drain the water completely
2. Mix all the above ingredients with the Chicken Pieces
3. Marinate for about 3-4 hours in Fridge
4. Remove the marinated chicken from the Fridge and keep it to the room temperature for about an hour
5. Heat oil in deep frying pan.
6. Fry all the Chicken pieces few at a time until the chicken turns reddish brown

Ingredients:

• Boneless Chicken – 1 lb
• Tomato – 1 Big (Grind)
• Onion – 1 Big
• Green Chillies – 8
• Ginger/Garlic Paste – 3 table Spoons
• Curd – 1/4 Cup
• Chilly Powder – 2 Tea spoons
• Turmeric Powder 0 1/8 tea spoon
• Cinnamon – 1 inch
• Coriander Leaves – Handful
• Cloves – 4
• Salt to taste
• Oil to fry
• Dry Powder : Dry roast everything
  • Dry coconut Powder – 4 Table Spoons
  • Poppy Seeds – 1 Tea Spoon
  • Cinnamon – 1 Inch
  • Clove – 4
  • Black Elachi (Cardamom) – 1/2
  • Whole Spice – 4
  • Grind these items for Dry Powder.

Method:

1. In the Pressure Cooker, Put oil and then put the Onion, green chillies, Cinnamon, clove, Black Elachi(Cardamon) and fry it till it becomes brown.
2. Now Put the Ginger/Garlic Paste and fry it well
3. Put the chicken pieces and mix it well. Then put the dry powder mix and fry it well.
4. Add curd, salt, chilli powder, Turmeric and fry it for one minute. Add Tomato Puree and add one cup of water.
5. Lock the pressure cooker and let it cook for 4-5 whistle and then put the coriander leaves.

Tip: It goes very well with Frieds Rice, Roti & Raagi Sangati and many more…