HOTCHULHA

Ingredients:

• Pasta Penney – 1.5 cups
• Fire roasted Tomato Sauce – 14 oz can.
• Kidney Beans – 1 Cup – Cooked or Soaked for 6 hours.
• Chicken Brest – Cut into bite sized pieces.
• Pepper -1/2 Teaspoon
• Salt to taste
• Olive Oil – 1 Tablespoon
• Cheese – Optional
• Dry Basil – ½ Teaspoon
• Dry Oregano – ¼ Teaspoon
• Dry Parsley – ¼ Teaspoon
• Water – 14 Oz.

Method: 

1. Puree the Tomatoes from the Can.
2. In a crockpot put all the above things except pasta and set it high for 5 hours.
3. After 4 Hours and 15 minutes, put pasta, mix it well, and let it cook for remaining 45 minutes.
4. Serve it hot. Sprinkle cheese before serving.

Ingredients:

• Semiya – 2 Cups – Dry Roast
• Chicken Breast – 1
• Ginger-Garlic Paste – 1 Teaspoon
• Capsicum – 1 medium – Dice it into small pieces
• Please Chop the following into thin slices.
  • Onion – 1 medium
  • Green Chillies – 8
  • Mint – 10 leaves
  • Coriander Leaves – 1 Tablespoon
• Frozen Peas – 1/4 Cup
• Clove Powder – 1/4 Teaspoon
• Salt to taste.
• Oil – 3 Tablespoons
• Pepper – 1/4 Teaspoon
• Red Chilli Powder – 1/8 Teaspoon

Method:

1. In a sauce pan, put 2 cups of water, 1/4 teaspoon salt, 1/4 teaspoon pepper and place chicken breast and boil till the chicken breast is fully cooked.
2. Let it cool and pull the cooked chicken in small pieces and keep it aside.
3. In a sauce pan put 3 cups of water and bring it to a boil, add the roasted semiya and cook for couple of minutes and drain, keep it aside.
4. Take a heavy bottom pan and put oil and add onion, green chillies and saute for couple of minutes.
5. Add the ginger-garlic paste and fry till the raw smell goes off.
6. Now add the pulled chicken, peas and capsicum pieces and fry them for 5 minutes.
7. Add the mint leaves, coriander leaves, salt, clove powder and red chillies powder and mix it well.
8. Add the boiled semiya and mix it gently and cook it on medium heat till everything mixes well.
9. Garnish it with some cilantro and serve it hot.

It is a very comforting food along with veggies and meat.

Ingredients:

• Chicken Breast  –2 pieces
• Dried Pitted Plums – 10 – Chopped
• Green Olives – 10 – Chopped
• Capers – 1 Tablespoon with liquid
• Frozen Artichokes – ½ Cup
• Oregano – ½ Tablespoon
• Brown Sugar – 1 Tablespoon
• Salt & Pepper – as needed
• Jalapenos – 1 Teaspoon
• Olive Oil –  2 Tablespoons
• Grape Juice – ¼ Cup
• Garlic – 2 Cloves – Minced
• Balsamic Vinegar – ½ Teaspoon

Method:

1. In a bowl put chopped Plums, Olives, Capers, Jalapenos, Artichokes, Olive Oil, Balsamic Vinegar, salt and pepper and mix it well.
2. Place Chicken breast pieces on a baking dish. Put the dried plum mix evenly over the chicken. Marinate the Chicken in refrigerator for an hour.
3. Preheat oven to 350 ⁰ degrees.
4. Sprinkle brown sugar over the marinated chicken evenly. Pour the Grape juice over this.
5. Bake the chicken for 45 minutes, basting with the juice over the chicken 2-3 times while baking.
6. Transfer this chicken to a serving plate and Serve it with Cooked Couscous.

Ingredients:

• Chicken Breast – 1 – Cut it into medium size pieces.
• Curd – 1/2 Cup
• Ginger garlic paste – 2 Tablespoons
• Turmeric powder- 1/4 Teaspoon
• Coriander powder – 1 Teaspoon
• Coriander leaves – 1/4 Cup – Chopped
• Coriander leaves – 2 strings for Garnish
• Red chillis powder – 1 Teaspoon
• Green chillis – 7 – cut them in long lengths
• Fennel seeds – 1/2 Teaspoon
• Fenugreek Seeds – 1/4 Teaspoon
• Cumin seeds – 1/4 Teaspoon
• Kalonji – 1/2 Teaspoon
• Mustard Seeds – 1/2 Teaspoon
• Salt to taste
• Oil – 2 Tablespoons

Method:

1. Heat oil in a heavy bottom pan and add the fennel, cumin, mustard, fenugreek and kalonji  seeds.
2. When they crackle, add the chicken and green chillies and fry it for  2 minutes.
3. Add the Ginger garlic paste and fry this until raw smell goes off. Add the turmeric, coriander and red chilli powders to the chicken mix.
4. Add Curd, 1/4 cup of coriander leaves, salt and mix it well.
5. Add 1/4 cup of water. Cover the pan with a lid and cook on medium  heat for 20 minutes.
6. Finally garnish it with coriander leaves. Your yammy Achari Chicken is ready.

Tip: Serve it hot with Rice or Roties.

Ingredients:

• Ground Chicken – 1 lb
• Green Apple – ¼ Cup – Cut into small pieces
• Celery – ¼ Cup – Cut into small pieces
• Cranberries – 1 Tablespoon – – Cut into small pieces
• Garlic – 1 Clove – – Cut into small pieces
• Red Chili Flakes – 1 Teaspoon
• Poultry Seasoning – ¼ Teaspoon
• Lime Juice – ½ Teaspoon
• Soya Granules – 1 Tablespoon
• Oil –  as required
• Salt & Pepper to taste.

Method:

1. Take a small pan and pour 1 tablespoon of oil and bring it to heat.
2. Add cut green apple, Celery, Cranberries, garlic and Sauté them for couple of minutes.
3. Now add Red Chili flakes, salt & pepper, Poultry Seasoning, Soya Granules and lime juice and mix it well and then let it cool.
4. Pre-heat the oven to 370⁰ degrees.
5. Take a cutting board and put the parchment paper.
6. Add Salt & pepper in the ground chicken and mix it well and spread this on Parchment Paper into one inch depth.

 7.   Spread the apple mix on the chicken evenly and roll it gently to form like log.

8.  Take a pan and put 4 tablespoons of oil and bring it to heat and then slowly transfer the chicken log into the pan and brown it all the sides. It may take 10 to 12 minutes to brown all the sides.

9.  Now put the Chicken log in oven and bake it for 30 minutes.

10. Take this out of the oven after 30 minutes and cover it with aluminium wrap and let it sit on the counter for 30 minutes and cut it into pieces before serving. 

Serve this with Salad or Orzo.

It is one heck of a dinner that will please your partner or friends.

Ingredients:

• Chicken – 1 lb – Cut into medium size pieces
• Onion – 1 big – Cut into small pieces
• Green Chillies – 5 – Cut into small pieces
• Coconut – 2 inch piece
• Cashews – 1-
• Almonds – 12
• Cinnamon Stick – 1 inch
• Cloves – 6
• Bay leaf – 1
• Cilantro – Handful
• Ginger-garlic paste – 1 teaspoon
• Turmeric – ¼ Teaspoon
• Red chillies powder – 1 Teaspoon
• Dry mint leaves – ¼ Teaspoon
• Curd – ½ Cup
• Oil –  4 Tablespoons
• Salt to taste.

Method:

1. In a food processor put the coconut, cashews, almonds, cinnamon Stick and cloves and grind them to a paste using some water and keep it aside.
2. Take a heavy bottom non-stick pan and pour 4 tablespoons of oil and bring it to heat.
3. Put the bay leaf, onion,  green chillies and mint and saute it for 5 minutes.
4. Add ginger-garlic paste and fry this till raw smell goes off.  
5. Put Turmeric, red chillies powder, salt, Chicken pieces and mix it well. Then add ¼ cup of water and cover it with lid and let it cook for 15 minutes on medium heat.
6.  When curry looks like thick gravy, garnish it with cilantro.

 It goes well with hot Roties or Any Fried Rice.

Ingredients:

• Chicken – 1 lb – boneless – cut into bite size
• Broccoli – 2 cups – florets
• Soy Sauce – 1 tablespoon
• Shallot – 1 cut into tiny pieces
• Ginger – 1/2 inch grated
• garlic – 1 clove – grated
• Red chillie flakes – 1/2 teaspoon
• Pepper & Salt – to taste
• Scallions – 1/2 Cup – cut into small pieces
• Peanut oil – as needed

Method:

1. Blanch the Broccoli Florets and keep them aside
2. Take a heavy bottom skillet and put 6 tablespoons of oil and put the chicken pieces and fry them till they are cooked. Add a little bit of salt & pepper while cooking.
3. Take the chicken pieces out of the skillet and put this in a plate aside.
4. In the same pan dump the shallots, ginger, garlic, scallions and red chillies flakes and saute for couple of minutes. Add Soy sauce and mix it well.
5. At this point put the cooked chicken pieces and broccoli florets and stir fry them well so that the sauce will get into the Broccoli.

Serve it hot with white rice or fried rice.

Don’t add lot of salt because Soy sauce already has salt in it.

Put Salt & Oil as per your taste.

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.