|| Conquerer by Simplistic ||

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New Uber BOOTer mk IV

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Cuztomized Room Spammer V.3

http://www.4shared.com/file/89602607/f13e1e94/Cuztomized_Room_Spammer_V13.html

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Phenom Room Tools By Dj Indri

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Mobile--Madness

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Slaughter House

http://www.4shared.com/file/89602604/68374f2e/SlaughterHouse.html

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Hyderabadi Chicken Biryani

Ingredients:-

• Chicken 1 ½ kg (cut into 12 pieces)
• Yogurt 1 cup
• Long grain rice 1 kg
• Red chili powder 1 tsp
• Ginger and garlic paste 1 tsp
• Juice of lemons 4
• Fresh mint leaves 1 bunch
• Whole black peppercorns 6
• Green chilies 4 finely chopped
• Small cardamoms 6
• Onions 2 medium size, thinly sliced
• Banaspati Ghee or Cooking Oil 2 cups
• Yellow food color ½ tsp (soaked in ½ cup milk)

Salt to taste

Method:-

Wash chicken pieces with cold water, drain well. In a separate bowl mix ginger and garlic paste and red chili powder with yogurt. Mix well to a smooth paste. Add chicken pieces to it. Leave for 30 minutes. Now cook on low heat without adding any water to the chicken. Remove from heat when the water dries up.

In a separate pan heat banaspati, fry the onions in it until golden brown; add mint leaves, 3-4 cardamoms and lemon juice.

Remove from heat. Then boil the rice in a large pan until the rice is parboiled. Grease pan add half the rice and then the chicken mixture, cover with the rest of the rice. Sprinkle with food color. Place the pan on a hot griddle (tava) and cook on low heat for 15 minutes. Remove from heat, fluff it and serve.

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Baked Chicken In Salt

Ingredients:-

• Chicken, cleaned and pat dried
• Dash soy sauce 1 1/2 Kg (3 lb)
• Oil 1 tablespoon (20 ml)
• Mulberry paper or chinese rice paper 3 sheets
• Rock salt 4 Kg (9 lb)

Seasoning:-

• 4 spring onions, chopped finely
• 4 cloves garlic, crushed
• 30 g fresh ginger, crushed or 1 teaspoon ginger powder
• 3 pieces anise-star
• 6 teaspoon (30 ml) Chinese rose wine or dry sherry
• 3 teaspoon salt

Method:-

1- Rub the seasonings throughly into inside and outside of chicken, then stuff with remainder.

2- Steam the chicken in a steamer or over a rack in a wok for 10 minutes, each side

3- Remove from steamer & brush with soy sauce

4- Wrap the chicken in 1 sheet of mulberry paper brushed with oil then, wrap the other 2
sheets.

5- Spray a little water on the outer wrapping.

6- Heat the rock salt in a pot or wok until very hot then, put part of the salt in an ovenproof casserole dish.

7- Put the chicken on and cover it with the rest of the salt.

8- Cover the container and bake for at least 30 min (350 f)

9- Remove chicken from oven, un wrap and remove the stuffing.

10- Chop chicken into pieces & place them on a plate, ready to serve

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Chicken Shashlick

Ingredients:

• Boneless chicken cubes 200 gm
• Ginger garlic paste 2 tablespoon
• tomato ketchup 2 tablespoon
• chili garlic sauce 2 tablespoon
• Worcestershire sauce 2 tablespoon
• salt to taste
• black pepper 1/4 tsp
• white pepper 1/4 tsp
• tomato cubes without seeds 1
• onion cubes 1 (separate layers)
• capsicum 1
• red chillies 1 teaspoon
• corn flour 2 tablespoon approximately

Method:-

Mix all from chicken to pepper and put it aside for 1/2 an hour. If you like put 1 teaspoon of red chillies. Mix corn flour when you are about to cook. Sashlick stick is big so make it 1/4 less. Put on 2 onion layers, chicken, capsicum, chicken, tomato & so on again, (3 chicken
cubes in 1 stick).

Shallow fry in oil. Turn it. Cover lid fpr 2 minutes so that it may tender.

For gravy put left over vegetables in the marination mixture, if chicken is finished. Mix well. In very little oil (1 TBsp) fry vegetables, putting little water. Put little cornflour mixed with water in vegetables & make it thick. Take out in a platter & put shashlic sticks over it. Pour more gravy on top.

Garnish with tomato slices & lettuce leaves.

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Pepper Chilli Chicken

Ingredients:-

• Chicken Boneless cubes 500gms
• Cornflour 1-2tsp
• Sugar 1tsp
• Soya sauce 1 TBsp
• Salt 1 pinch
• Red chilli paste 1 TBsp
• Black pepper 1tsp
• Capsicum cubes 1 Big
• Honey 1 TBsp
• Garlic chopped 2
• Spring onion white part 3-4
• Green chillies 2
• Chicken stock 1/4 Cup
• Sesame seeds roasted in oil 1 TBsp

Method:-

In chicken mix soya sauce, little salt, black pepper, cornflour. Mix with hand & put it aside for 15 minutes.

Shallow fry this chicken in hot oil. Drain oil & take out in a plate.

In a pan take 1 TBsp oil. Fry garlic in it. Add capsicum, spring onion,green chillies, chicken, chilli paste, soya sauce, sugar, honey & mix. Add chicken stock, black pepper, then put cornflour disolved in water. Cook & when done, sprinkle white & black sesame seeds & green chillies.

Take out in a bowl.

Serve with fried rice.

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Chicken Ginger

Ingredients:-

• Chicken piece 1kg
• Tomato cubes 4-6
• Ginger slices 1/4 cup
• Tumeric powder 1/4 tsp
• red chilli flakes 1 1/2 tsp
• corriander powder 1 1/2 tsp
• salt to taste
• green chillies 3-4
• oil 1 cup

Method:-

Heat oiol in a pan. Add cicken pieces. ADD HALF OF ginger and fry till golden. Drain oil and take out chicken in a bowl. Put it aside.
In the pan, add tomato cubes, turmeric powder, red chilli flakes, salt and mix and cover lid. When the tomato is soft, add fried chicken. cook it and add in a little water. Cover lid until chicken is tender. When done, put little water for gravy & add the oil drained earlier and sprinkle corriander powder and green chillies. Mix and cover for 2 min.

Take out in a bowl, sprinkle ginger slices.

Serve with boiled rice, onion & cocumber slices.

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Murgh Cholay

Ingredients:-

• Chicken 1/2 kg
• Garlic ginger paste 1 TBsp
• Green chillies 2 chopped, 2 whole
• Ginger thin slices
• Tomato cubes 3
• Red chillies to taste
• Turmeric powder 1 tsp
• Garam Masala Powder 1-1/2 TBsp
• Dhania Powder 1 TBsp
• Zeera crushed 1 tsp
• Onion thinly chopped 1
• Chanay boiled 1 Cup
• Salt to taste
• Masoor ki daal 2 TBsp
• Soda 1/4 tsp
• Oil 1/2 Cup

Method:-

Boil Chanay with little soda & salt in cooker. Add Masoor ki daal & boil again until tender.
In another pan fry onion in oil until soft. Add ginger garlic paste & mix. Add Chicken & fry until color changes. Add tomato, red chillies, turmeric, half of garam masala powder, dhania powder. Add some water if needed. So that it may not be burnt. Add zeera crushed on hand, salt, then boiled chanay. Mix. Add whole greeen chillies. Cover lid & cook on low heat. When oil comes up, dish out.

Sprinkle green chillies slices, ginger slices, zeera powder & garam masala powder.

Serve with paratha in Breakfast.

Or serve with Nan for dinner.

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Chicken Karahi 2

Ingredients:-

• Chicken 1(cut in small pieces)
• Onion 2 or more (cut in pieces)
• Tomatoes 5-6, medium sized
• Garlic 4-5, Cloves, crushed
• Ginger 1/2, square pieces sliced finely
• Green chillies 6-7
• Corriander Leaves 1/2 cup
• Caraway seeds 1/2 teaspoon
• Black Pepper 1/4 teaspoon (ground)
• Ghee 3/4 cup

Method:-

Add garlic and salt to chicken and cook with 1/2 cup water for about 5 minutes, add ghee, add onion and fry chicken at a medium to high heat, covering the karahi and stirring constantly, fry till onions are slightly brown, add tomatoes , cut into small piecies, ginger ant green
chillies. Cook till tomatoes are also fried. Add caraway seeds, black pepper, corriander leaves.

Fry for about 2 minutes and serve.

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Chicken Chargha

Ingredients:-

• Chicken Whole 1
• Curd 1 Pao
• Red Chillies Powder 3 TBsp
• Turmeric Powder 1 TBsp
• Zeera Powder 2 TBsp
• Salt to taste
• Garam Masala Powder 2 TBsp
• Ginger Garlic Paste 2 TBsp
• Vinegar 1/4 Cup
• Oil as required

Method:-

Spread vineger on Chicken.

In a bowl mix curd, red chillies, turmeric, zeera powder, salt, ginger garlic paste. Spread it well on Chicken.

Put this chicken in steamer & cover lid or 15-20 minutes.

When done deep fry chicken until golden & crispy.

Take out in a dish.

Garnish with letuce leaves.

Sprinkle chat masala & lemon juice at serving time.

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Chicken Chopsway

Ingredients:-

• Chicken boneless Julian strips 500 gms
• Brown Sugar 2tsp
• Salt to taste
• Soya Sauce 4 TBsp
• Chicken Stock 2 Cup
• Sesame oil 1TBsp
• Onion thick slices 2
• Garlic cloves chopped 2
• Bean Sprouts 1-2 Cup
• Cornflour to make it thick
• Black pepper 1/4 tsp

Method:-

Take chicken in a bowl. Mix brown sugar, soya sauce well & put it aside.

In a pan take 2 TBsp oil. Saute chicken. When chicken is tender add onion, garlic & fry.
Add chicken stock, sesame oil, cornflour disolved in water. Mix bean sprouts & put the flame off, as bean sprouts should be crispy. Sprinkle black pepper. Take out in a dish.

Serve with boiled rice & corn crakers i.e. papar.

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Chicken Nuggets

Ingredients:-

• Boneless Chicken 1 (cut into 1" cubes)
• Beaten eggs 2
• Chinese salt 1 teaspoon
• White pepper 1 teaspoon
• Mustard paste 1/2 teaspoon
• Cornflour 2 tablespoons
• Salt 1 1/2 teaspoons
• Chilly Powder 1/2 teaspoon
• Lemon Juice 2 tablespoons
• Baking powder a pinch
• Flour 6 tablespoons
• Bread crumbs

Method:-

Make a mixture of all above ingredients except flour & bread crumbs.

Marinade chicken pieces for 1/2 an hour.

Roll pieces over cornflour and then in bread crumbs.

Press slightly & shalow fry.

Serve with french fries and coleslaw.

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Chicken Pakoray

Ingredients:-

• 12 kg boneless chicken pieces
• 3 Tbsp chilli sauce
• 2 tsp crushed red chillies
• 3 Tbsp fresh coriander, chopped
• 1 egg
• 1 Tbsp Soya sauce
• 3 Tbsp cornflour
• 1 Tbsp honey
• to taste
• Oil for deep frying

Method:-


Mix all the ingredients, except chicken and cornflour.
Now add chicken pieces and mix well.
Refrigerate for two hours.
Add cornflour and mix well to make a smooth coating on the chicken pieces.
Heat oil in a pan and deep fry chicken on high heat till cooked.


Serve with chilli garlic sauce & french fries.

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Chicken Potato Cutlets

Ingredients:-

Chicken boneless boiled & shreded 200gms

• Potato boiled & mashed 1/2 kg
• Red chillies Powder 1-1/2 tsp
• Salt to taste
• Black pepper 1/2 tsp
• Chat Masala Powder 1/2 tsp
• Onion thinly chopped 2-3
• Green coriander leaves 1/2 bunch
• Zeera whole 3/4 tsp
• Sabit Dhania 3/4 tsp
• Lemon juice 1
• Bread slices soaked in water & drained & mashed 2

Method:-

Mash Potatoes well. Mix all the ingredients in it one by one very well to form a thick mixture.

Shape them to small kababs.

Fry in pan with little cooking oil to golden.

Serve with tea or at dinner with tomato ketchup.

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Ingridients:-

For Curry:-

• Oil 1/2. cup
• Red Chillies Powder 1-1/2tsp heaped
• Dhania Powder 1tsp
• Garam Masala powder 1/2 tsp
• Ginger Garlic Paste 2tsp heaped
• Onions 2-3 sliced brown and ground
• Salt to taste
• Water 1/2 cup
• Yogurt 1 cup
• Turmeric Powder 1/2 tsp

FOR- KOFTA:-

• Minced Chicken 250 gms
• Salt to taste
• Onion 2 big finely chopped
• Black Pepper Powder 1/2 tsp
• Red Chilly powder 1/2 tsp
• Ginger Garlic Paste 2tsp
• Bread slices 2
• Egg 1
• Green chilly 1

Method:-

For Curry:-

Heat oil in a pan.Add little water with all above masala and yogurt. Fry (bhono) well. Then add brown ground onion, fry & mix well by adding little water in it, then add about 1/2cup of water and cook on medium heat, till the gravy remains slightly thick & oil comes up.

For Kofta:-

Grind all the ingredients except eggs then mix with mince & chop it in the chopper, so that a smooth mixture is formed. Now add 1 beaten egg. Mix well.

Shape into Kofta, then fry little golden brown in a frying pan.

Put fried Koftas in the curry prepared earlier & cook on low heat for 5-10 minutes.

Take out in the serving dish. Sprinkle garam masala powder on top.

Garnish with fresh coriander leaves.

Serve with chappatis, salads.

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Chicken Drumettes

Ingredients:-

For Marination:-

• Chicken legs 1 Kg
• Vinegar 2 Tbsp
• Yogurt 2 TBsp

For Batter:-

• Salt to taste
• Red Chillies Powder 3/4 tsp
• Any Curry powder 1/2 tsp
• Flour 4 TBsp
• Rice flour 2 TBsp
• Baking powder 1/2 tsp
• Black pepper 1/2 tsp
• Bread crumbs 1/2 cup
• Oil for deep frying

Method:-

Make cuts on chicken drumsticks with knife.
Rub yogurt, little salt & vinegar on chicken & marinate it for 2-3 hours.

Mix all other ingrdients including Salt 3/4 tsp, Red Chillies, Any Curry powder, Flour, Rice flour, black pepper, baking powder.

Roll chicken into this powder. Drain the excess flour. Put it aside in fridge for 1/2 an hour.

Add little water in this left over flour mixture. Make a thick paste.
Dip the chicken drumsticks in it.

Roll bread crumbs on it.

Deep fry them to golden on low heat.

Serve with tomato ketchup or chillie garlic sauce.

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Chicken Karahi

Ingredients:-

• Chicken 1 (1-1/2 Kg)
• Onion chopped 3
• Tomatoes 8
• Ginger Garlic paste 1 Table spoon
• Salt 1-1/2 teaspoon
• Red Chillies 1 teaspoon
• Turmeric 1/4 teaspoon
• Dhania powder 1/2 teaspoon
• Black pepper 1/2 teaspoon
• Green Chillies whole 4Cooking Oil 3 or 4 desert spoon

Method:-

Heat Oil in pan.Put Onion in it. Fry till it is soft, not brown.Add tomatoes. Mix it. Then cover the lid for five minutes .so tomatoes become soft. Then add Ginger garlic past, salt, red chillies, turmeric powder, Dhania powder. Fry (bhono) for five minutes, make sure it may not become over cooked, put little water,2 Table spoon. Then add chicken. Fry for 5 minutes adding little water. Then with 1/2 cup water, cover the lid for 10 minutes. Add green chillies whole. Put on dum. When it is ready, sprinkle black pepper.

Serve hot with Naan or Chapati.

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Lemon Flan Cake

Ingredients:

2 tablespoons white sugar

Flan layer:

• 5 egg yolks
• 1 can sweetened condensed milk
• 1 1/4 cup whole milk (or just use the sweet milk can and refill it with milk)
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)

Cake layer:

• 1 box lemon cake mix
• 5 egg whites
• 1/4 cup oil
• 3/4 cup water
• Zest of 1 big lemon (about 2 teaspoons)

Preparation:

• Sprinkle evenly the sugar in a 10-inch round, non-stick cake pan. On the stove top or in a hot oven, carefully melt the sugar and allow it to brown. It will burn quickly so watch it closely and when it turns golden brown, pull it from the heat, roll the pan so the caramel coats it with a drizzled look. Cool pan completely while making the mix and heat oven to 350 degrees. (The caramel will harden like glass.)
• Next bring a large bowl and add flan ingredients. Whisk together very well and pour into the cooled pan. In the same bowl, add the cake ingredients and whisk very well until most lumps disappear (you may also use an electric mixer if you prefer). Pour this mix directly over the flan mixture but do not attempt to combine the two or to even the cake mix out, it will even itself while baking.
  
• Bake the cake in a water bath which is only putting the cake pan in a larger pan and pour boiling water in the larger pan half way up the side of the cake pan. Bake for 1 hour. Cake may crack on top slightly this is normal and will not effect its presentation.
  
• Cool cake at room temp. for 1 hour and then refrigerate another hour or two before inverting it onto a plate. Run a knife around the side to loosen it, put a plate on top and then flip it over. You may need to jiggle it slightly for it to release from the pan. Continue to refrigerate the cake until completely cold, the flan tastes best very cold. Garnish with thinly sliced lemon twists and mint leaves.
  

Tips:

I have tried almost every flavor of cake mi and everyone agrees the lemon is best.However , I originally had the cake with chocolate cake and it was also great.Obviously, omit the lemon zest and the almond extract if trying other flavors of cake mix.

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Upside Down Pineapple Cake

Ingredients for batter:

• 1 1/2 cups All purpose flour/Maida
• 1 cup Sugar
• 2 Eggs
• 1 1/2 tsp Baking powder
• A pinch of Salt
• 1 stick Unsalted butter
• 1/2 tsp Vanilla essence
• 1/4 tsp Lemon juice
• 1/4 cup Milk
• 2 tsp Honey
• 1/4 tsp Cardamom powder (Make it at home by gently frying whole cardamom, about 1/4 cup in a pan without adding oil. Cool & powder it in a blender)
• 1 can Crushed pineapple (drained completely)

Ingredients for topping:

• 3/4 stick Unsalted butter
• 3/4 cup Light brown sugar
• 1 can Pineapple slices
• 8 Maraschino cherries

Preparation

• Preheat oven to 350-deg F
• Meanwhile for the topping, melt 3/4 stick butter in a pan and add 3/4 cup brown sugar & keep stirring in low flame for 4 minutes.
• Remove from the stove & pour it in the non-stick cake pan ( Apply butter inside the pan, so that the cake comes off easily from the pan once done).
• Now arrange pineapple rings (dry it on a paper towel first) over the mixture. In the middle of the hole put 1 cherry each.
• Sieve all-purpose flour with a pinch of salt, cardamom powder and baking powder.
• Beat sugar and butter till creamy. To this add egg & beat till fluffy.
• Now add vanilla essence, lemon juice, milk, and honey.
• Beat till everything is mixed well.
• Now add the all-purpose flour & 1 can crushed pineapple.
• Mix this with your hand till everything is blended.
• Pour this mixture over the arranged pineapple slices.
• Bake for about 1hour and 10 minutes. (Cooking time may vary for each oven).
• Remove from oven. Let it sit for 5 minutes & then turn it upside down on a plate.

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Sponge Cake

Ingredients:

• 2 Cups Maida/All-Purpose flour
• 1 1/2 Cups Sugar
• 4 Eggs
• 2 sticks Unsalted Butter
• 1 Tsp Baking Powder
• 1/2 Tsp Vanilla Essence
• 1/4 Tsp Lime Juice
• 1/4 Cup Whole Milk
• 1 Tbsp Honey
• Pinch of salt

Preparation:

• Preheat oven to 300 degree F.
• Place rack in the center of the oven.
• Sieve the flour with baking powder & salt 3 times and keep aside.
• In an electric mixer, add butter and sugar and mix until light and creamy.
• Add eggs and beat till fluffy.
• Add vanilla essence, lime juice, whole milk and honey.
• Mix for 2 minutes.
• Turn the mixer off and add the flour and mix it well with your hand.
• Pour the cake batter into a greased cake pan.
• Bake until golden brown. If a tooth pick inserted in the center of the cake comes out clean, the cake is done.
• Take the cake pan out of the oven and let it cool.
• Loosen the sides with a knife, invert the pan on a plate and tap gently to remove.

Tips:

Do not fill the cake pan more than half full.
Cool the cake thoroughly before storing or it becomes sticky.

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Banana Nut Bread

Ingredients:

• 3 ripe bananas - mashed
• 1 cup sugar
• 1 /3 cup butter (melted)
• 1 tsp vanilla extract
• 1 egg beaten
• 1 1/2 cups all purpose flour
• 1 tsp baking soda
• 1 pinch salt
• 1 /4 cup chopped walnuts or pecans

Preparation:

• Preheat oven to 350 F.
• Grease a loaf pan.
• Combine the bananas and butter.Mix in the sugar,vanilla and eggs.
• Sprinkle salt and baking soda – mix well.
• Add the flour and walnuts . Stir and mix well until moistened.
• Pour mixture into greased pan and bake for approximately 1 hr.(depending on your oven) Wooden toothpick inserted in center should come out clean.
• Cool 15 mins and then slice and serve.

Tips:

1. If allergic to nuts, they can be avoided in this recipe

2. This bread is simple to make – just use a spoon or hand mixer to combine ingredients.

3. Over-ripe bananas can be peeled and frozen in a plastic container until it is time to bake bread or cake.

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Fish Cupcake

Ingredients:

• 1 - 1 lb pound box cake mix (any flavor you like- I like to use the funfetti mix.It is perfect for kids)
• 2 - 15 oz container vanilla frosting
• 1 small tube icing (any color for mouth)
• green icing color (use any color your child likes)
• 24 colored marshmallows
• for eyes - round sprinkles, mini m&m's, raisins etc.

Preparation:

• Bake the cup cakes as per box instructions.
• Let them cool completely on a rack.
• Mix well 1 box of white frosting at room temperature and spread a thin layer over each cup cake.A butter knife or spatula works well for this.
• Add the green food color as needed into another box of white frosting and mix well till the desired color is obtained.
• Spoon the green frosting into a ziploc bag or cake decorating bag with a star or round tip. If using a ziploc bag,snip off one tip so the frosting can flow freely when squeezed.
• Using the green frosting, pipe a circle or oval in the center - whatever your hands want to do! Start from the outside of the circle and work inwards.
• Place a sprinkle/m&m/raisin for the eye.
• Draw a smile for the mouth .
• Cut marshmallows to look like tails and place them at one end.
• Use the tiny scraps of marshmallows for the fins.
• These adorable fish are ready to be devoured!

Tips:

1. Use disposable cupcake cups. Cleaning the baking pan is a breeze and you dont have to spray any oil before pouring in the batter.
2. Use your imagination to decorate the fish any way you and your child like! It is so much fun having the kids help you.

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Onion Chutney

Ingredients:

• onion 1 lb.
• Oil 200 ml.
• Tamarind paste 1 tbs.
• Ginger paste 1 tbs.
• Garlic paste 1 tbs.
• Chilli powder 2 tsp.
• Fenugreek powder 1 tsp.
• Salt to taste.

Preparation:

• Heat the oil and put in the thinly sliced onions and the salt. Cook it till it turns light brown on low fire.
• Now add the ginger and garlic paste. Let it cook for some time.
• Now add the tamarind paste, chilli and fenugreek powder. Mix it periodically. When the oil separates and all the ingredients are cooked well, remove from heat and let it cool.
  

Tip:

Store in a bottle in the fridge. Use dry spoon. Can stay for 2 weeks.

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Instant Mango Pickle

Ingredients:

1 Raw Mango
1/4 Tsp Turmeric Powder
1 Tsp Chilli Powder
Salt to taste
2 Tsp Oil

Seasoning:

1/4 Tsp Mustard Seeds
1/4 Tsp Methi/Fenugreek Seeds
1 sprig Curry Leaves
2 pinches hing


Preparation:

• Wash the mango & wipe it with a paper towel.
• Cut the mango into small pieces.
• Heat oil & add the seasonings.
• When mustard seeds crackle, add the mango pieces, chilli powder, turmeric powder & salt.
• Mix well.

Tips:

Refrigerate it beyond a day's use.

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Curry Masala Podi

Ingredients:

• Perum Seeragam/Fennel Seeds 500 Grams
• Cumin Seeds (Seeragam) 250 Grams
• Poppy Seeds (Kasakasa) 250 Grams
• Black Pepper 100 Grams
• Pattai/Cinnamon 10 Grams
• Cardamom 10 Grams
• Cloves 10 Grams
• Annasi Poo/Star Anise 10 Grams
• Boiled Rice 100 Grams

Method:

• Fry every item separately without oil in a dry Vanali / kadai.
• Fry rice until it puffs up like Pori.
• Mix all ingredients and have it powdered.

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Tomato Rasam

Ingredients:

• 1 Big Tomato cut into cubes
• 1/2 Tsp Puli paste
• 1 Tsp Jeera
• 1 1/2 Tsp Pepper
• 3 Cloves Garlic
• 1 Sprig Curry leaves
• 1/2 Cup Coriander leaves + 1/4 cup garnishing
• 2 Pinches Hing
• 1 Tbsp Oil
• 1/4 Tsp Mustard
• Salt to taste

Preparation:

• Grind tomato in the blender with half cup water.
• Coarsely grind jeera, pepper, garlic, curry leaves & coriander leaves.
• Heat oil in a pan & add mustard.
• Once it pops add ground mixture along with hing & fry for 15 seconds in medium flame.
• Add tomato mixture, 2 cups water, puli & salt.
• When it boils, put the stove off & add remaining coriander leaves.
• Serve hot.

Tips:

Replace oil with ghee.

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Paruppu Rasam

Ingredients:

• 1 Big Tomato diced
• 1/4 Cup Thuvar / Toor dhal
• 1 Tsp Rasam powder
• 1/2 Tsp Jeera
• A pinch of Hing
• 1 Sprig Curry leaves
• 1/2 Cup Coriander leaves
• 1/2 Tsp Puli / Tamarind paste
• 1 Tsp Oil

Preparation:

• Pressure cook thuvar dhal with 1 cup water & few drops of oil.
• Heat oil in a saucepan & add jeera.
• After few seconds add diced tomato & salt.
• Cook till tomato becomes soft.
• Add hing, rasam powder, 1/2 cup water & puli paste.
• Boil in medium flame for 10 minutes.
• Add 1 cup water & cooked dhal & boil for 10 more minutes.
• Finally add chopped coriander leaves & curry leaves.
• Remove from heat.
• Serve hot with rice.

Tip:

Adding a drop of oil while cooking dhal will make it cook fast.

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Onion Raita

Ingredients:

• 2 medium onions thinly sliced
• 2 green chilies chopped
• 1 ½ cup sour cream/plain yogurt/curd
• salt to taste

Preparation:

• Comine onions and green chilies in a bowl.
• Add in the yogurt.Season with salt and mix well.

Tips:

1.Try using sour cream – it gives the raitha a rich,smooth, taste.


2.Garnish with chopped fresh coriander/cilantro

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Carrot Raita

Ingredients:

• 1 Carrot grated
• 1 Green chilli finely chopped
• 1 Cup Curd
• Few pinches Chat Masala powder
• Salt to taste

Preparation:

• Mix all the above ingredients in a bowl.
• Garnish with coriander leaves.

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Hot Chicken Curry

Ingredients:

• 2 tbsp oil
• 1/4 tsp fenugreek/methi seeds
• 1/4 tsp onion seeds\
• 2 onions chopped
• 1/2 tsp garlic paste
• 1/2 tsp ginger paste
• 1 tsp coriander powder
• 1tsp chili powder
• 1 tsp salt
• 1 3/4 cups canned tomatoes
• 2 tbsps lemon juice
• 2 1/2 cups chicken-no skin
• 2 tbsps chopped fresh cilantro/coriander
• fresh green chilies chopped
• 1/2 red bell pepper cut into chunks
• 1/2 green bell pepper cut into chunks
• fresh cilantro to garnish

Preparation:

• In a saucepan ,heat the oil & fry the fenugreek & onion seeds .
• Add chopped onions,garlic & ginger paste & fry till the onions turn golden brown.Turn the heat to low.
• In a separate bowl mix together the coriander powder,chili powder,salt,canned tomatoes & lemon juice.
• Pour this mixture into the saucepan and turn up the heat to medium.Stir for about 3 mins
• Add the chicken pieces & stir fry for about 5-7 mins.
• Add the fresh cilantro,green chilies,red & green bell peppers.
• Lower the heat.
• Cover the saucepan and let it simmer for about 15 mins or until the chicken is cooked.
• Serve hot garnished with cilantro.

Tips:

1. For a milder version,simply omit the fresh green chilies.
2. If you do not have the onion seeds,it is ok .

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Tandoori Chicken

Ingredients:

• 4 chicken quarters-no skin
• 3/4 cup plain yogurt
• 1 tsp garam masala
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 1/2 tsps chili powder
• 1/4 tsp turmeric
• 1 tsp coriander powder
• 1 tbsp lemon juice
• 1 tsp salt
• few drops of red food color
• 2 tbsp veg oil
• Mixed salad,lime wedges,1 tomato quartered to garnish

Preparation:

• Rinse chicken & pat dry.
• Make slits into the flesh of each piece & arrange them in a large oven proof dish & set aside.
• Combine the yogurt,garam masala,ginger & garlic paste,chili powder,turmeric,coriander powder,lemon juice,salt,red food color and oil & beat till all ingredients are well mixed together.
• Cover chicken quarters with the spice mixture & let it marinate for atleast 3 hrs.
• Preheat oven to 475F
• Bake the chicken for about 25 mins ,or until the chicken is cooked through and browned on top.
• Remove from oven,transfer to a sering dish and garnish with salad,lime & tomato.

Tips:

The red food color gives this dish its traditional appearance , but it can be omitted.

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Chicken Kolumbu

Ingredients:

• 1 Lb Chicken pieces
• 1 medium Red Onion chopped
• 1 medium Tomato chopped
• 1 sprig Curry Leaves
• 2 Tsp Ginger-Garlic paste
• 1/4 Tsp Turmeric Powder
• 1/2 Tsp Garam Masala Powder
• 1/2 Tsp Chilli Powder
• 1Tbsp Coriander Powder
• 1 Cup Coconut Milk
• 1 Tbsp Oil
• Salt to taste

Preparation:

• Clean the chicken pieces & mix it with 1 tsp ginger-garlic paste & leave it aside.
• Heat oil in a pan & add chopped onion along with remaining 1tsp ginger-garlic paste & curry leaves.
• Fry till light brown.
• To this add chopped tomatoes & little salt & cook till the tomatoes are soft.
• Add chilli powder, coriander powder, turmeric powder & garam masala powder.
• Cook till oil floats on top.
• Now add chicken pieces & salt.Cook for few minutes.
• Add coconut milk & 1/2 cup water & cook till oil floats on top.
• Garnish with coriander leaves.

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Chicken Gravy / Koli Aanam

Ingredients:

1 lb chicken

1 large onion chopped

1 tomato chopped

3 tbsps chopped coriander leaves

3 tbsps chopped mint leaves

1 tsp ginger garlic paste

1 tsp coriander powder

1 /2 tsp chili powder

1 /4 tsp turmeric

3 cardamoms

2 cloves

3 pieces cinnamon

1 cup coconut milk

1 cup water

2 tbsps oil

salt to taste

Preparation:

• Heat oil.
• Add the chopped onions,whole spices,mint & coriander leaves and salt and cook till translucent.
• Add the ginger garlic paste and fry till lightly browned.
• Add the tomatoes ,chili,coriander and turmeric powders.Mix well and cook till tomatoes are soft.
• Add the chicken pieces and 1 cup of water.Bring to a boil.Reduce heat ,cover and let it simmer till the chicken is well cooked.
• Remove lid, add the coconut milk and simmer for about 3 mins.
• Serve with rice or chappathis.

Tips:

1.Add potato pieces along with the chicken if desired.Note: that you will have to season liberally with salt when adding potatoes.

2.Pressure cook for a quick gravy.

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Whole Tandoori Chicken

Spicy red whole chicken,marinated in yogurt and spices traditionally cooked in a clay oven called “tandoor”.In this recipe we just bake the chicken in the oven and brown it under a broiler.Works pretty well.

Ingredients:

1 whole chicken without skin ( 1 ¼ kg or abt 3 lbs)

1 ½ tsps chili powder

1 tsp coriander powder

1 /4 tsp turmeric powder

1 tsp garam masala

2 tsps ginger garlic paste

2 Tbsps lemon juice

3 Tbsps plain yogurt/curd

3 Tbsps oil

Red food coloring as needed

Salt to taste

Preparation:

• Wash the chicken and make slits with a sharp knife.
• Pat dry.
• To the curd add the rest of the ingredients and mix well.
• Pour spice mixture over the chicken and let it marinate for about 6 hrs in the refrigerator.
• Preheat oven to 400 F.
• Line the oven proof dish with foil if preferred.
• Baste the chicken with oil and bake for 30-45 mins or until chicken is cooked through.(depending on the oven)
• Baste with dripping halfway through the cook time.
• When done, broil the chicken on high for a min till browned on top.
• Serve garnished with lemon wedges and onions.

Tips:

Marinate chicken in a plastic freezer bag (like the ziploc gallon bag) and massage the marinade with your hands through the bag.It is mess free and cleaning is a breeze…..just toss the bag!

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Butter Chicken

Ingredients:

1.5 lbs medium chicken pieces

butter (to bake or shallow fry)

cooking spray ( if baking)

Marinade for chicken:

2 tbsp Oil

1/2 tsp chili powder

1/2 garam masala

1 tbsp lemon juice

salt

Gravy:

2 tbsp butter

1/2 tsp garam masala

1/2 tsp chili powder

1 tsp ginger garlic paste

1-8 oz can tomato sauce/puree or 4 medium tomatoes pureed

1/4 cupYogurt (not sour)

3/4 cup heavy cream

2 tbsps cashewnuts powdered

1/2 tsp sugar

salt

a pinch orange food color(optional)

Preparation:

• Marinate the chicken and let it sit in the refrigerator for atleast 1/2 hr.
• Preheat oven to 400 F.Arrange chicken pieces on a baking sheet, spray some cooking oil and top with some butter and bake chicken pieces for about 20 mins, until 3 /4 th cooked.
• OR
• Heat butter in a pan.Shallow fry the chicken pieces in batches until 3 /4 th cooked and set aside.
• In the meantime. You can prepare the gravy.
• Heat butter.
• Add the ginger garlic paste and fry well.
• Add in the garam masala and chili powder.Mix well and let it cook a few mins.
• Pour in the tomato puree add some salt and cook for about 10 mins.
• Slowly add the yogurt,heavy cream,cashew powder & sugar.Keep stirring.
• When the gravy is thick and creamy add the cooked chicken pieces and let it simmer.
• Serve with hot naan or rice.

Tips:

If using fresh tomato puree, u may need to use orange food color to get the rich look.

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Chicken Reshmi Kebab

Ingredients:

2 lbs ground chicken

1 medium onion

2 tsps fresh ginger garlic paste

1 bunch coriander/cilantro

1 tsp jeera/cumin

1 tsp garam masala

freshly ground black pepper

salt

2 eggs beaten

oil

Preparation:

• Place the ground chicken in a large mixing bowl.
• Grind all the ingredients except the chicken and eggs coarsely in a food processor/blender .
• Pour the mixture over the ground chicken and mix well.
• Add the beaten eggs a LITTLE AT A TIME and mix -The mixture should be firm so YOU MAY NOT NEED THE ENTIRE BEATEN EGGS.Let the kebab mixture sit in the refrigerator for 1/2 hr.
• Shape into sausages.Put on skewers .
• Baste with oil.
• Bake in the oven at 350 F for 12 mins-turning once halfway thru cooking
• Broil for 1 min at the end.
• Serve with a nice Chutney.....

Tips:

1.Grease the palms of your hands and fingers frequently with water or oil to prevent the chicken mixture from sticking.

2.If your mixture seems too lose, add a little fresh plain bread crumbs & mix till firm.

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Chicken Curry

Ingredients:

1 Lb Chicken cut into small pieces
1 medium Onion sliced
1 Tomato chopped
1 1/2 Tsp Ginger-Garlic paste
1/2 Cup Coconut milk
1 Cup Water
1/2" Cinnamon
3 Clove
1 1/2 Tbsp Oil
Salt to taste

Masala paste:

1 Tbsp Coriander powder
1/2 Tsp Chilli powder
1/4 Tsp Turmeric powder
1/4 Tsp Pepper powder
1/2 Tsp Garam masala powder

Mix the above with half cup water.

Preparation:

Heat oil in a kadai & add cinnamon, clove, onion, little salt & ginger-garlic paste.
Fry till light brown.
Add chopped tomato & cook till soft.
To this add the paste & cook in low flame till oil floats on top.
Now add the chicken & mix till masala gets coated with the chicken.
Add 1 cup water & cook in low flame till chicken gets cooked.
Finally add coconut milk & cook for few more minutes.

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Rotisserie-Style Chicken

Ingredients:

3 -2 1/2 pound chickens
2 large cloves garlic, minced
4 teaspoons salt
1 teaspoon onion powder
1 teaspoon paprika (sweet red pepper powder)
1 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon chicken seasoning spice mix
1/2 teaspoon garam masala
1/4 cup fresh lemon juice
3 onions, quartered

Preparation:

• Rinse chicken and pat skin dry with a paper towel.
• Mix all dry spice ingredients in a small bowl.
• Rub garlic and lemon all over chickens. Sprinkle all of the spice mixture over skin and inside cavity of chicken also. Rub into the skin well covering all parts of the chicken. Put onion pieces in the cavity of the chickens.
• Place each chicken in a plastic bag along with any juices that may have accumulated in your bowl while rubbing the chicken. Try to get all the air out of the bag and place in the coldest part of your refrigerator overnight.
• Preheat the oven to 250 degrees (120 C). Put chickens in a roasting pan and bake for 3 hours, uncovered. Basting the chickens every so often is optional but helps give the chicken a golden brown skin. If you can easily pull the tip of the wing off the chicken, it's ready.

Tips:

I use smaller chickens. If using larger chickens, like 4-pound chickens, the marinade is enough for 2 chickens and cooking time will increase to 5 hours.

You can play with the spices adding whatever your family likes. The most important ones are salt, paprika (helps give it that golden brown color), pepper and the garlic and onion. For western flavor, I sometimes eliminate the Asian spices and just use ground thyme and rosemary.

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Chicken Masala / Varattuna Koli

Ingredients:

1 lb chicken-medium pieces

3 large onions

2 large tomatoes.

1 tsp ginger garlic paste

2 cardamoms

2 cloves

2 pieces cinnamon

1 tsp chili powder

1 /4 tsp coriander powder

salt to taste

2 tbsps oil

2 tbsps chopped coriander/cilantro leaves for garnish

Preparation:

• Heat oil.
• Add the onions and whole spices with a bit of salt and sauté till translucent.
• Add the ginger garlic paste and fry for a few mins.
• Add in the tomatoes, chili and coriander powder,mix well, cover and let it simmer till the tomato is cooked.
• Add in the chicken, mix well so the masala coats the chicken,cover and cook on a medium heat till the chicken is done.
• Serve garnished with coriander leaves.

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