HOTCHULHA

Ingredients:

• Tandoori Chicken – 1 Cup pieces.
• Onion – 1 medium – cut into small pieces.
• Tomato – 1 medium –  Cut into small pieces
• Green Chillies – 6 – Cut into small pieces
• Ginger – 2 inch piece – Cut into small pieces
• Garlic – 2 cloves – Cut into small pieces
• Cilantro – handful – – Cut into small pieces
• Mint – Handful – Cut into small pieces
• Salt – to Taste
• Oil – 3 Tablespoons

Method:

1. Take a small pan and put 1 tablespoon of oil and put all the ingredients except the tomatoes and saute it for 5 minutes and then add tomatoes and let it cook for 5 more minutes.
2. After this cools off, put this in a food processor and grind this to a fine paste and keep it aside.
3. Take a pan and put 2 tablespoons of oil and put the ground paste and fry this till the oil separates.
4. Add the Tandoori pieces and mix it well and add 1/4 cup of water and cook it on medium heat for 5 minutes or until it looks like thick gravy curry.
5. Adjust the salt and garnish it with cilantro.

* Serve this hot with roties or any kind of rice.

Ingredients:

• Cooked Chicken – 1 lb. Diced into Cubes.
• Cooked Rice – 2 Cup
• Carrot – 1/4 cup – Cut into small pieces
• Celery – 1 stalk – Cut into pieces.
• Peas – 1/4 Cup
• Green Onion – 1 stems – Cut into small pieces.
• Onion – 1 Medium – Cut into Small pieces.
• Red Chillies Flakes – 1/4 Teaspoon
• Soy Sauce – 1 Tablespoon
• Hot Sauce – 1/2 Spoon
• Pepper – to Taste
• Salt & Peanut Oil
• Eggs – 2

Method:

1. Take a skillet and put 1 Teaspoon of Oil and let it heat. Put the 2 eggs and salt and scramble and keep it aside.
2. Take a heavy bottom wok or wide pan and put 5 Tablespoons of oil and get it to heat.
3. Put the Onion and saute it until it becomes soft, then add the chicken pieces, Soy Sauce, Pepper and hot sauce, red chillies flakes and Stir fry for 6 minutes.
4. Put the Carrots, green onion, Celery and peas and stir fry this for another 5 minutes.
5. Then add the cooked rice and stir thoroughly.
6. Finally stir in the egg scramble and mix it, adjust the salt and serve it hot.

Tip: Cooked Rice before adding in step 5 should be at cool temparatures.

Now your Chines Chicken Fried Rice is ready!.

Ingredients:

• Chicken – 1 lb – cut into medium pieces.
• Raw Mango – 2 small – Cut into small pieces.
• Onion – 1 big – Cut into small pieces.
• Green Chillies – 2 – Cut into small pieces.
• Curry Leaves – 1 Stem
• Ginger-garlic Paste – 2 Teaspoons
• Turmeric – 1/4 Teaspoon
• Red Chillie Powder – 1 Teaspoon
• Tadka Seeds – 1 Teaspoon
• Cilantro – Handful
• Special Masala powder – 1/4 Teaspoon
• Salt – to Taste
• Oil – 4 Tablespoon

Method:

1. In a pressure cooker add 4 tablespoons of oil and let it heat. Now put the Tadka Seeds and let them crackle.
2. Put the curry leaves, onion and green chillies and fry for 5 minutes.
3. Put the ginger-garlic paste and fry this until he raw smell goes off.
4. Add red chillie powder, turmeric, salt and special masala powder. Mix it well and put the chicken pieces and saute it for couple of minutes.
5. Add mango pieces and put 3/4 cup of water and put the lid on and cook this for 3 whistles.
6. Once the pressure is off, garnish it with cilantro.

It goes well with white tice & Roti.

My husband had a Fan Fare Party at work and asked me to make some food for his office party.
I asked my hubby how about “Chicken & Paste Balti” and the answer was ‘perfect’ because I had made this once before.
They had a great party at work and everyone liked it.

Try it … I am sure you will like it as well.

Ingredients:

• Small Pasta Shells – 3 cups
• Chicken – 1 Lb
• Corn Oil – 5 tbsp
• Curry Leaves – 4
• Whole Dried Red Chillies – 4
• Onion – 1, large, sliced
• Garlic Pulp – 1 tsp
• Chili Powder – 1 tsp.

• Fresh Root Ginger – 1 tsp, shredded
• Pomegranate Seeds – 1 tsp, crushed
• Salt – 1 tsp
• Tomatoes – 2 medium, chopped
• Chickpeas – 2 cups, drained
• Corn – 1 cup
• Snow Peas – 1 Cup, diagonally sliced
• Fresh Coriander – 1 tbsp, chopped
• Tomato Ketchup – 1 Table Spoon

Method:

1. Cook the pasta in boiling water, following the directions on the pack. Add 1 tbsp of the oil to the water to prevent the pasta from sticking together. When it is cooked, drain and set to one side in a sieve.
2.  Heat the remaining oil in a deep round frying pan and add the curry leaves, whole dried chillies and the onion. Fry for about 5 minutes.
3. Add the garlic, chili powder, ginger, pomegranate seeds, salt and tomatoes. Stir-fry for about 3 minutes.
4. Next add the cubed chicken, chickpeas, corn and  snap peas  to the onion mixture. Cook over a medium heat for about 5 minutes, stirring constantly.
5. Add the pasta and stir well. Cook for a further 7-10 minutes until the chicken is cooked through.
6.  Garnish with the fresh coriander.
7. Serve it hot.

Ingredients:

• Chicken – 1 Lb – Cut into small Pieces
• Birakaya(Chinese Okra) – 2 medium – Cut into small pieces.
• Onion – 1 medium – Cut into small pieces.
• Tomato – 1 medium – Cut into small pieces.
• Ginger-garlic Paste – 1 Tablespoon
• Turmeric – 1/4 Teaspoon
• Red Chili Powder – 1 teaspoon
• Clove Powder – 1/4 Teaspoon
• Salt to taste
• Oil – 3 Tablespoons
• Cilantro – Handful.

Method:

1. Take a pressure cooker and put 3 tablespoons of oil and put onions and saute for couple of minutes.
2. Add ginger-garlic paste and fry this till the raw smell goes off.
3. Put the chicken pieces and saute it for couple minutes and put turmeric, red chilli powder, clove powder, salt, birakaya pieces and tomatoes and mix it very well and put Cilantro and add a cup of water and pressure cook this for 3 whistles.

Serve it with white Rice.

Ingredients:

• Onion – 1 Cup – Cut into small pieces
• Garlic – 1 Teaspoon – Cut into small pieces
• Milk – 1/4 Cup
• Red Chili Flakes – 1/2 Teaspoon
• Olive Oil – as needed
• Peas – 1/4 Cup
• Spinach – 1 Cup
• Parmesan Cheese – 1/4 Cup
• Bread – 2 Slices.
• Tomato Puree – 2 Cups
• Chicken Breast – 1 – cut into 4 long fillets
• Italian Seasoning – 1/2 Teaspoon
• Salt and Pepper – as required
• Basil Leaves – 1 Stem.

Method for preparing the filling for Stuffing:

1. Take a heavy bottom pan and put 1 tablespoon of Olive Oil and put 1/2 cup of onion pieces, 1/2 teaspoon of garlic and saute it for couple of minutes.
2. Put the spinach and peas and cook till the Spinach wilts  and season it with salt and pepper and let it cool.
3. Put the bread in milk and let it soak.
4. Now put the bread stuff, spinach mix in one bowl and put the parmesan cheese and mix it well and keep it aside.

Method – Making Sauce:

1. Take a heavy bottom pan and put 2 tablespoons of olive oil and put remaining onion and garlic and saute for couple of minutes and put the red chili flakes, Italian seasoning, salt and pepper.
2. Put the Tomato puree and put 1 cup of water and let it cool for 10 minutes at this point, put the Basil leaves.

Method – Stuffed Chicken:

1. Pound the chicken fillets(don’t make them very thin) and put the filling and fold this like Chinese roll and secure it with tooth picks.
2. Make all and keep them aside.
3. Take a heavy bottom pan and put 2 tablespoons of oil and put the stuffed chicken bundles and brown for couple of minutes each side.
4. Carefully transfer this into sauce pan and cook for 20 minutes on medium heat, till the sauce becomes thick.
5. Before serving take the tooth picks off the chicken bundles.
6. Garnish it with some basil leaves.

Server this as it is or serve it with a piece of Bread.

This is good for a date night or any other night.

Ingredients:

• Chicken Breast – 1
• Carrot – 1 big – Cut into big Chunks
• Potato – 1 big – Cut into big Chunks
• Baby Tomatoes – 10
• Home Made Veggie Stock – 3/4 Cup
• Italian Seasoning – 1/2 Teaspoon
• Salt & Pepper – to taste
• Olive Oil – As required
• Store brought Bread – 2 Pieces

Method:

1. Preheat the Oven to 350 degrees.
2. Pat the chicken breast with Paper towel and rub the seasoning liberally along with salt & Pepper and keep it aside.
3. Take a heavy bottom pan and put 2 tablespoons of Olive Oil and put the chicken breast and leave it for 3 minutes.
4. Now turn the chicken breast and put it on other side till it looks brown and add baby tomatoes and keep this aside.
5. Take a oven proof pan and put the vegetables, salt and pepper, Veggie Stock, Tomatoes and on top of that put the seared Chicken piece. Cover it with Foil
6. Put a couple of tiny holes on foil, so that the steam can escape.
7. Bake it for 35 minutes.
8. Serve it hot with Store brought Bread.

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:

• Mutton – bone/boneless  – 2 lbs
• One Big onion – cut thin
• Green Chillies – 8-10
• Cinnamon, Cloves & Cardamom – 4 each
• Tomatoes – 2 big
• Mint – one bunch
• Coriander leaves – 1/2 Bunch
• Lemon Juice – 2Table  Spoons
• Curd – 1/2 Cup
• Ginger Garlic paste – 5 Table Spoons
• Red Chillies powder – 3 Tea Spoons
• Clove Powder – 1/4 Tea Spoon
• Cinnamon Powder – 1/4 Tea Spoon
• Cashew nuts – 12
• Salt to taste
• Oil to Fry
• Basmati Rice – 4 Cups

 Method: 

1. Clean the Mutton and keep it aside.
2. In a pan put the oil and then put the Cinnamon, Cloves ,Cardamom, Cashew nuts and Fry them
3. Then put the Onion & Green Chillies in it Fry it for some time & then put the ginger garlic Paste then fry.
4. After that put mint, coriander leaves and fry them
5. Put red chillies powder, salt and then put the Mutton pieces and fry it well then add curd and lemon juice
6. Put some water and cook it very well
7. Cook the rice outside in cooker – half cooked and mix the rice with Mutton gravy and let it simmer for some time
8. Put the food color here & there in rice. 

Tips: If you are cooking in oven after cooking the curry put the raw rice and water and cover it and keep that in the oven. Pre-heat the oven for 500 degrees. Cook for 25-30 minutes.

Kachhe Badam Ka Murg

Ingredients:

• Chicken – 1/2 Lb – Cut into small pieces.
• Raw Badam (Kachhe Badam)  – 1 cup  makes 1/2 cup seeds
• Onion – 1 medium – Cut into small pieces
• Green Chilies – 4 – Cut into long lengths
• Ginger-garlic Paste – 1 Tablespoon
• Red Chili Powder – 1/2 Tablespoon
• Cinnamon – 1 inch piece
• Clove – 5
• Dry Coconut Powder – 1 Tablespoon
• Poppy Seed Powder – 1/2 Tablespoon
• Clove Powder – 1/4 Teaspoon
• Curd – 1/4 Cup
• Salt – to Taste
• Oil – as required
• Cilantro – Handful
• Mint Leaves – 5
• Rice Flour – 1/2 Teaspoon

Method:

1. Peel the raw almonds and take the almonds keep them aside.
2. Take a pressure cooker and put 5 tablespoons of oil and put cinnamon, clove, onion, green chilies, mint leaves and saute for 2 minutes. Add ginger-garlic paste and fry till the raw smell goes off.
3. Now lower the heat and put coconut powder, poppy seed powder, clove powder and salt and mix it well.
4. Now put the chicken pieces and saute for couple of minutes and put the red chili powder, curd, rice flour and raw almonds and put 1 cup of water and pressure cook it for 3 whistles and garnish it with  the cilantro.

Tip: It goes well with Roties & Rice Items.