ROAST CHICKEN MACARONI


I prepared this for dinner,in my own way and

style.

Soaked chillies in the hot strained liquid of the

boiled macaroni .Roasted the chicken .Made the

tomato sauce ,tossed in and instead of

cheese(as I ran out of cheese đŸ€Ș).All for the

good .Lovely without cheese !

Now to the innovated recipe.

INGREDIENTS

1 packet macaroni ( cooked according to

directions in the packet)

1 -2 big leeks chopped

2 carrots chopped

A small piece of cabbage chopped

4-6 dry chillies

2 tblsp vinegar

3-4 pips garlic

250 gm boneless chicken

1 tsp ginger-garlic paste

Oil/ butter to fry the chicken

3 tomatoes

2-3 green chillies cut into strips.

Salt to taste

1 tblsp sugar

2 tblsp tomato ketchup

METHOD

Do not discard the remaining water ,from the

boiled pasta.First soak the chillies in the hot

Pasta water for 10 minutes.

Grind the chillies coarsely ,with tomatoes and

garlic, vinegar with a little pasta water

Cook this ground mixture with olive oil,salt,

sugar on a slow fire till it is saucy.

Marinade the chicken with ginger-garlic

paste,chilli powder and salt and fry till golden

brown.Shred to sizes you like,and set aside

Heat a little oil ( from the remaining chicken

fried oil) in a wok.

Add the chopped vegetables and sauté with a

little salt for 5 minutes.

Add the tomato- chillie sauce, chicken pasta

and a little of the pasta water , and mix well.

Remove from fire .

Spread ketchup on top.

Add strips of green chillies.

Break eggs on top of the mixed pasta,and bake

in a 200C oven for 10 minutes .( This stage is

optional.You could serve without adding

eggs too.)

Topping variation

1.You can add grated cheese as topping and bake.

2.You can add grated cheese,butter to boiled and mashed potatoes .

3.A drizzle of white sauce or cheese sauce.

CHICKEN CUTLETS


Chicken cutlets or any cutlets is any time

favourite to all.

You can serve cutlets with any cuisines of the

world.

This time I mixed some sesame seeds with

breadcrumbs for coating.

I used leeks for onions ( forgot to cut and take

photo).You can use spring onions too.The

aroma and taste of these greens bring out a

nice flavour.

So do try this recipe and post in your comments

INGREDIENTS

250 gm boiled chicken ( shredded)

125 gm boiled and peeled potato ( mashed

light)

leeks or spring onions finely cut

1 tsp ginger garlic paste

3-4 green chillies ( finely chopped)

Pepper powder ( to your taste)

1 tsp.cummin seed powder

1/2 tsp.garam masala powder ( I use my mom’s

spice powder recipe uploaded)

1/2 tsp chilli powder

1 tomato

Lime to taste

A little breadcrumbs

salt to taste

1-2 tblsp.butter/oil

Breadcrumbs ( enough to coat)

1-2 beaten eggs ( you could mix a little flour in water and dip in batter if you don’t like eggs)

METHOD

Heat butter and add the tomatoes,ginger-garlic

salt and sauté till tomato is soft .

Add leeks ,green chillies,boiled chicken,rest of

the spices and boiled potato and mix well.

Remove from fire,add lime juice and a handful

of breadcrumbs and bind.

Divide portions and shape into balls.

Dip in beaten egg and coat with fine

breadcrumbs mixed with sesame seeds and fry

ROASTED SPICE CHICKEN


This chicken dish is a blend of roasted spices,

with kokum.Tangy in taste,best served with

yellow rice/plain rice/ghee rice /pulao.

The same recipe can be tried with meat.

Let’s get into the recipe right away!

INGREDIENTS

1 kg chicken / meat

1/2 cup grated coconut

1 tblsp raw rice

1 tblsp.chilli powder

1 tblsp.coriander powder

1/4 tsp pepper powder (optional)

Few curry leaves

1 tblsp vinegar

1/2 tsp cummin powder

1 onion sliced

2 green chillies

Few pieces of sliced ginger

1 piece rampe( pandan)

A small piece lemon grass

2-3 tblsp.oil

3 -4 pieces kokum (kodumpuli/garcinia

cambogia)

METHOD

Heat 1 tblsp oil , and roast the bold listed till

they turn dark brown.(the rice should have

browned).

Powder fine and set aside.

Soak the kokum pieces in hot water .

Heat the rest of the oil in a thick bottomed

pan,add cinnamon,cloves ,curry leaves,pandan,

and lemongrass.

Next,add the chicken and let it cook in its juices

till chicken changes color.

Now add the rest of the ingredients and cook

till thick and creamy .

The consistency depends on your preference.

Do try this recipe and send in your valued

comments!

LAZY FRIED CHICKEN


This is the easiest fried chicken you can make .

The marinade can be your choice , but just a

sprinkling of some gram flour does the trick.

If you need extra crunch, you could add a little

rice flour too.

Leaving the calories and the guilt aside,and

indulging in fried food once in a while is no

sin!

However, if you need to grill also, you may

with the same recipe.

So to the lazy chicken recipe .

INGREDIENTS

500 gm chicken

1 tblsp ginger-garlic paste

1 tblsp chilli powder

1 tsp cummin seed powder

2 tblsp vinegar

1 tsp garam masala powder

1 -2 tblsp gram dal flour

METHOD

First marinade the chicken with the ingredients

above excluding the gram dal flour.

Add the gram flour,when you are about to fry .

Fry till golden brown on a medium flame.

BUTTER GINGER CHICKEN


This dish has ginger as the key ingredient.

Ginger known for its medicinal properties have

to be included in dishes like this.

Potato,Cauliflower, Paneer,or any kofta can be

made with the same recipe.So ,do try and post

in your comments .

To the recipe now

INGREDIENTS

250 gm chicken

2 onions

2 tomatoes

2-3 green chillies chopped

1-2 tsp red chilli powder

2 inch piece ginger

1 tsp saunf

1/2 tsp. pepper powder

1/2 tsp garam masala powder

2-3 tblsp butter

6-7 almonds/cashew ground to a paste

1/2 tsp sugar

METHOD

Heat 1 tblsp butter , add saunf and sauté the

onions,tomatoes,and sugar with a little salt till

soft.Allow to cool and blend with ginger to a

coarse paste .

Now heat the remaining butter ,add chilli

powder and garam masala powder ,and

quickly add the chicken pieces and allow to

cook for 5 minutes .

Next add the ground tomato and onion masala

and cook in its juices ( no need to add water).

Add the rest of the ingredients and cook till the

sauce is well blended with the chicken.

You could garnish with dried methi leaves/

coriander leaves.

Good to serve with any rice or rotis.

MANDARIN CHICKEN


Mandarin is in season now,and the idea of

mandarin chicken came up as a side dish for

ghee rice.It was really awesome and everybody

loved the taste and the crunchiness.

For the recipe now

Ingredients

500 gm boneless chicken

1 tblsp. ginger-garlic paste

1-2 tblsp. chilli powder

Salt to taste

2 tsp rice flour

1 egg

For the sauce

Juice of 2 mandarins

1 tsp sesame seeds

1 tsp cornflour

1-2 tsp. chilli flakes

1/2 tsp vinegar

Salt to taste

Leeks or spring onions for garnishing

Method

First marinade the chicken in the ingredients

listed for few minutes and fry to a crispy

golden color and set aside.

Mix all ingredients listed for the sauce and heat .

Once it starts to thicken add the chicken and

stir till the sauce coats the fried chicken.

KOFTA BIRIYANI


Another biriyani recipe to my biriyani list.

The meat is made into koftas and added to the rice.

Flavourful,Aromatic and tasty rice!

You can use any meat to make this type of biriyani.The same can be tried to make

stringhoppers biriyani too.

Now for the recipe.

INGREDIENTS

For the kofta

500 gm boneless chicken

2-3 green chilli

1 tblsp ginger-garlic paste.

1/2 tsp.garam masala powder.

Salt to taste

Few curry leaves

1/2 cup roasted gram dal / soaked channa dal

Oil for frying.

METHOD

Blend all together coarsely.Form into koftas and fry till golden brown and set aside.

Ingredients for rice.

500 gm rice

3-4 onions sliced

A little coriander leaves,mint leaves,some fried onions ground to a coarse paste

1 tsp red chilli powder

2 tblsp biriyani masala powder ( biriyani masala powder)

5-6 slit green chillies

1/4 cup curd

1 tsp. whole peppercorns

juice of 2 limes

Whole garam masala (3 cardamons,2 inch cinammon ,4-5cloves,1 tsp saunf)

Few curry leaves

2-3 tomatoes

Ghee

2-3 tsp kasuri methi leaves.

salt to taste

METHOD

Take a little oil from the left over fried oil and add the whole garam masala first ,and

then add sliced onions. (reserve a few amount of fried onions )

Once it is slightly brown,add the slit green chillies.

When you see the chillies turning color ,add ginger garlic paste, tomato,chilli

powder,coriander- mint paste and biriyani powder,curd and cook till you see all well

blended.Add the koftas and mix well.

Add 1 cup warm water and cook for 5 minutes.

For the final mix

Add some ghee and the reserved onions at the bottom of the vessel you are going to cook

the rice.

Add the soaked rice,and pour the kofta mixture over it.

Add lime juice and a few mint and coriander leaves.

Add warm water 1 inch above the rice level.

Check for salt and cook on a slow fire till done.

When done heat a little ghee ,pour ove rice and cover.

Garnish with coriander leaves and fried cashewnuts if you prefer.

Serve with raita ,and dishes of your choice.

SESAME CHILLI CHICKEN


This is a dish which can be served with any rice.

First the chicken has to be fried slightly and mixed in with the amazing spicy hot and

sweet sauces and chillis.

You can use boneless or chickenwith bones.

This recipe can be tried with fish fillet ,prawn and squid or thinly sliced meat.

So for the recipe now

INGREDIENTS

To fry chicken (500 gm chicken)

2 tblsp.chilli powder

salt

2 tblsp besan/gram/chickpea flour

oil for frying

Method

Mix the chicken with the ingredients and set aside for few minutes.

Fry till light brown and set aside.

For the sauce

1 bunch spring onions chopped

4-5 green chillies julienned

1 tblsp chopped garlic

2-3 tblsp.sesame seeds

2-3 tblsp honey or jaggery

2 tblsp chilli paste

1/2 tsp pepper powder

2-3 tblsp.tamarind paste/ vinegar 1/4 cup.

2 tsp.cornflour

salt to taste.

2-3 tblsp.oil (you cn use from the leftover fried oil)

METHOD

Heat oil.add the garlic.When lightly browned add the spring onions,green chillis .

(reserve a little spring onion leaves only and green chillies for garnishing)

Next add the fried chicken ,stir for 1 minute and add all ingredients listed for sauce and

cook till you get a silky look.

Garnish and remove from fire.

Serve hot.

ACHARI CHICKEN


This is a finger licking tangy dish, which could be tried out with any meat,seafood,or

vegetarian dishes too.

Can be served with any rice or rotis .Well,I made..as a side dish for biriyani.

Let me share the recipe right away!

INGREDIENTS

500 gm boneless chicken

Few whole small onions

4-5 slit green chillies

Few thin strips of ginger

1 tblsp chilli powder

1 tsp kashmiri chilli powder

1 tsp.garam masala

4 tomatoes pureed

3 tblsp oil

1 tblsp gram dal flour

1 tsp sugar

1/2 tsp.mustard

1/2 tsp cummin seeds

1.5 tblsp amchur (  dry mango powder)

1 tblsp kasuri methi leaves ( dried fenugreek leaves)

Salt to taste

METHOD

Heat oil in a wok/ kadai ,add the mustard and cummin seeds.

Add the chicken,ginger,green chillies and when the chicken changes color,add the

powders with the besan flour and mix well.

Next add the tomato puree and onions with the sugar and cook on a low flame till the

raw smell is gone and the oil separates.

Add kasuri methi leaves and cook till you need the required gravy.I made it a little dry as

i served as a side dish for biriyani.

Note: You could also fry/ roast the meat to add to this masala.

KOTHU PAROTA


Today i’m going to share with you the basic recipe for kothu.

Whether you are going to prepare a vegetarian  or non-vegetarian the method is the

same ,hence i thought to give the basic  recipe with variations.

To prepare an excellent kothu you need ready made parotas  .Check this link if you are

going to make homemade parotas. Those who love only white flour can opt only for

it. WHEAT FLOUR PAROTTA

This recipe is without any commercial sauces.If you have a lovely thick curry  then it will

be much tastier or you can prepare the recipe below.

Adding veggies mostly greens like spring onions or leeks is an added taste .

If you are using packeted parotas ,do fry it lightly before making.

Let’s get into the recipe now!

INGREDIENTS

6-7 parotas

1 tblsp ginger garlic paste

3 green chillies finely chopped

1 tomato chopped

2-3 leeks finely sliced (the green part to be added last so keep it separate)

1 carrot finely chopped

a small piece of cabbage or bok choy (optional)

4-5 beans finely chopped /green peas

200-250 gm any meat boiled or fried ( for non -vegetarians)

1 tblsp curry powder or 1 tsp chillie powder,1 tsp coriander powder 1/2 tsp cummin

powder,1/4 pepper powder

1 tsp garam masala powder

salt to taste

2-3 tblsp butter or oil

1 tblsp lime juice

1-2 beaten eggs

METHOD

First cut the parotas into thin strips .Heat oil or butter in a pan,and add the ginger garlic

paste with the cut vegetables and saute for 2-3 minutes.

Add the meat and the rest of the spices and saute.Add 1/4 cup water or any curry of your

choice.Adding curry is optional for non spicy lovers. You can opt for coconut milk instead

of water .

Next add the cut parotas and mix well.Shove the mix to a side and break in the eggs.

Once the egg starts to scramble mix in the parota and veggies .Add the green part of the

leeks and mix well till well blended .Serve hot with any stir fries.

For the non-vegetarian variations

Chicken curry or boneless chicken fried,baked,steamed or boiled

Mutton or lamb minced or boneless,or mixed with curry or korma

Fish fillets like tuna salmon …

Prawn fried or added fresh

Crab fillets

Vegetarian variations

Mushrooms with the above veggies

Paneer fried or added plain

Baby corn

I have given few suggestions ,do try your favourite combinations too and let me know

your comments and suggestions.

Please note : Stringhopper kothu  could me made the same way omitting parotas.