Spicy hot chilli chicken

INGREDIENTS

½ kg boneless chicken

1 sprig- Curry leaves

2 green chillies chopped finely

1 medium sized green capsicum chopped or finely sliced

½ cup finely chopped spring onions.

 1 tbsp red chilli sauce

½ tbsp- Soya Sauce

1tbsp- Red chilli sauce

2 tsp- Vinegar

1 ½ tsp- red chilli powder (I used homemade chilli powder , Guntur chillies, byadgi chillies and Kashmiri chillies, which I dried and ground)

2 tbsp Corn flour

3-4 tbsp All purpose Flour (Maida)

1/4^th tsp- pepper powder

4 tbsp finely chopped garlic

2 tbsp finely chopped ginger

1 egg

Oil for frying

Salt to taste

METHOD

Wash and drain the boneless chicken, now cut them into medium size pieces. In a bowl add, boneless chicken, 1 egg, Cornflour, Maida, red chilli powder, salt and mix them properly. Let it marinate for about ½ an hour. Now heat oil in a pan and deep fry the marinated chicken, till the chicken is cooked or it gets a golden color from both the sides. Let it fry on medium heat. Set it aside. Now heat oil in a pan , add ,curry leaves, chopped green chillies, green capsicum, spring onion, chopped garlic, chopped ginger and pinch of pepper powder. Now stir fry all the mixture for about 3-4 minutes. Add cornflour to little water and make cornstarch. In a pan add soya sauce, red chilli sauce, vinegar, pepper powder. Mix it till you get a thick consistency. Now add Chicken and 1/2 cup finely chopped green spring onion and stir fry all the ingredients for about a minute and then remove from flame.

You can skip adding cornstarch, is you want the chilli chicken very dry and if you want gravy add little water.

Kadai Chicken

Ingredients

½ kg Chicken
1 onion Big -finely chopped
1 big green capsicum- chopped into bite sized pieces

1 ½ tsp -Ginger garlic paste

½ tsp- Chilli powder ( Kashmiri chilli powder used by me )

One pinch-Turmeric powder

1 small lime: Juice squeezed out

2 tomatoes: pureed.
Tomatoes - 2 big or pureed

 1bunch- Coriander chopped finely.

Salt to taste.

1 tbsp- Oil

1 Bay Leaf

2-3 cloves

2 cardamoms

Roast and grind:

2 tsp: coriander seeds

1tsp- Black peppercorn

½ tsp- Jeera

2-3 dry red chillies

½” cinnamon

METHOD:

Heat oil in a pan, drop capsicum pieces and sauté until they turn crispy, then set it aside.It should remain green. To the clean chicken, add half the roasted ground masala, ginger garlic paste, chilli powder,salt, lime juice, and turmeric powder and let it marinate for about 45 minutes. Heat oil in a pan, add, Bay Leaf, cloves and cardamoms, then add ginger garlic paste, one’s it turns brown add the tomato puree and the remaining roasted ground masala. Mix it well and let it cook till the raw smell disappears. Add more salt if required, at this point. Add the marinated chicken and sauté till it turns pink, add about half cup of water and cook the chicken ( you can pressure cook as well)One’s the chicken is cooked and the oil surfaces, add capsicum and give a stir. Let it cook for about 2-3 minutes. Take it off the flame and garnish with chopped coriander. You can add

Hyderabadi Style Dahivada

It is usually made with chickpea flour batter or urad dal batter. This is one of the famous Iftaar time eat during Ramzaan month, very very popular in Hyderabad. These are deep fried lentil dumplings added to whipped curd and tempered. It’s a healthy and nutritious dish and a coolant too

INGREDIENTS  

FOR THE VADAS:

·         1/2 cup urad dal (split black lentils) , soaked for 2 hours and drained

·         salt to taste

·         1 tsp red chilli powder

·         1/4 tsp turmeric powder

·         1 tsp ginger garlic paste

·         1/4 tsp baking soda

·         1 medium sized onion finely chopped

A bunch of finely chopped coriander

2-3 green chillies chopped finely

½ cup of water

For the Curd mixture:

·         2 cups Curd

·         salt to taste

·         Blend to paste, 1/2 tsp each mint, green chillies, coriander

·         1/2 tsp ginger garlic paste

FOR TEMPERING:

·         1 tbsp Oil

·         1 tsp mustard seeds

·         1 tsp cumin seeds

·         1 sprig curry leaves

·         About 4-5 red dried chillies

METHOD:

FOR THE VADAS:

Soak the udad dal for at least 2-3 hours, drain and grind to a smooth paste, by adding little water. The consistency should neither be too thick nor runny. In a bowl add the udad dal batter along with salt, baking soda (Optional) ginger garlic paste, coriander, onions, green chillies and mix well. Now,to this  mixture add water gradually, till you get a batter consistency, which should neither be too thick nor too runny. It should be good enough to make dumplings. Whisk it well. Now Heat Oil in a pan, make a round ball out of the batter, make a hole in it and drop in the oil. Deep fry the dumplings on medium flame, so that the inner batter is cooked well. One’s the dumplings turn golden on both sides, remove and keep aside

For Dahi Mixture

Whip the curd and remove all the lumps in it. Add ginger garlic paste, paste of green chillies, coriander and mint, and stir it well.

Drop the vadas in a bowl of lukewarm water, after 3 minutes, remove them, squeeze out the water from vadas and add it to the curd mixture, now you’ll find them soft to eat. Pour the temper of mustard seeds, curry leaves and red chillies and garnish with coriander.