Chilli Chicken

INGREDIENTS :

½ lbs. Chicken(boneless)
1 pinch Ajinomoto
½ tsp. Black Pepper(powder)
1 tsp. Sugar
2 tbsps. Soy Sauce
2 tbsps. Corn Flour
1 no. Egg
8 nos. Green Chilies
6 cloves Garlic
Vegetable Oil for frying
Salt to taste

DIRECTIONS :

1) Marinate the boneless chicken pieces (one inch cubes) in 1 tablespoon. Soya sauce, salt, egg and 1 tablespoon cornflour for ten minutes.
2) Deep fry chicken in hot oil till light brown.
3) Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green chilies and toss for 15 seconds.
4) Add 2 teacups of chicken stock or water. Bring it to a boil. Add ajinomoto, sugar, white pepper powder, salt and rest of the Soya sauce.
5) Add fried chicken pieces and cook for 3 minutes.
6) Add rest of cornflour, after dissolving it in water. Stir constantly.
7) Garnish with chopped spring onions and green chilies julienne.

Dal Vada Popularly known as Aamai Vada

INGREDIENTS:

1 cup dry Peas
1 cup Moong dal
1 cup Arhar (Tuvar) dal
½ cup bhunna hua Channa
2 tsp Jeera
5 whole Red chillies
1 pinch Asafoetida
Salt
Oil for deep frying

DIRECTIONS:

1) Soak the dals for 3-4 hours and grind it coarsely with jeera, salt and chillies. It should be a coarse paste.
2) Add the soaked bunna hua channa and make small balls.
3) Put it in a plastic sheet and make it little bit flattened
4) Put it in the heated oil and fry all of them
5) Crispy, nutritious and delicious vadas are ready
6) can be served with tea or coffee

Butter Chicken

INGREDIENTS:

¼ pint Sour Cream
1 tsp. Ginger(crushed)
¼ tsp. Food Color(Red)
3 lbs. Chicken(skinless, cut into pieces)
2 ozs. Butter
1 piece Cinnamon(1 inch)
6 nos. Cloves
6 nos. Cardamom
1 leaf Bay leaves
¼ pint Yoghurt
¼ tsp. Saffron(crushed)
¼ pint Raw Cream
2 tsps. Almonds(ground)
¼ tsp. Corn FlourVegetable Oil for garnishing
Salt to taste

DIRECTIONS:

Mix yogurt, ginger, salt and red coloring and rub into chicken.
Let it marinate overnight.
Place in an ovenproof dish and brush with oil.
Bake in a 375 degree oven for 40-50 minutes. Save the liquid, if any.
In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bay leaf for 1 minute.
Add sour cream and chicken liquid.
Add crushed saffron, and cream.
Cover and simmer gently for 5-6 minutes.
Add chicken pieces and adjust seasoning. Add ground almonds.
Dissolve cornstarch in water and add to the chicken.

Let it thicken. Cover and simmer for 3-4 minutes.
Remove from heat.