Boneless Chicken Handi

Ingredients

Chicken boneless ½ kg cut into cubes

For onion mixture

Onions 2-3 (medium sized, sliced)
Water 3 cups
Garlic 1 tsp (crushed)
Small cardamom 3
Salt ½ tsp
Chillii powder ½ tsp
Turmeric 1/4 tsp
Ghee 2 tbsp
Tomatoes 2 (blended)
White pepper ¼ tsp

For step one

Oil/ghee ¼ cup
Garlic crushed ½ tsp
White cumin whole ½ tsp
Tomatoes 2 blended
Yogurt 1 tbsp
Salt 1 tsp
Chilli powder 1 tsp
Crushed red chilli ½ tsp White pepper
White pepper ¼ tsp
Roasted cumin ½ tsp (crushed )
All spice powder ½ tsp
Yellow colour a pinch
Chilli sauce 1 tsp
Soya sauce 1 tsp
Worcestershire sauce 1 tsp
Fresh cream 2 tbsp

For step two

Butter 2 ounce
Almonds 5-6 (boil, peeled then grind)
Desiccated coconut 1 tbsp
Green chilli 3 chopped
Coriander leaves 2 tbsp

Method

For onion mixture

In a large pan boil sliced onion with water, crushed garlic, green cardamom, salt, chilli powder, turmeric and white pepper for 20 minutes.
When remove from stove immediately add ghee,cool mixture then blend.

For Step One

Then add onion mixture into yogurt and blended tomatoes, keep aside.
In a wok heat oil/ghee, add crushed garlic with white cumin seeds; fry till light golden.
Then add blended tomatoes, whipped yogurt, chilli powder, crushed red chilli, white pepper, roasted and crushed cumin,all spice powder,food colour and salt, fry well till oil comes on top.
Now add chicken cubes with chilli sauce,soya sauce, worcestershire sauce.
Cook it for 10 minutes or until ghee/oil comes on top.
lastly add cream and remove from stove.

For Step Two

 In a handi heat butter.
Add blended onion mixture and cook for 10 minutes.
When ghee come on top, then add the cooked chicken mixture and mix well.
Add 2 tbsp butter, almonds, desiccated coconut,green chillies and coriander leaves.
Cover and cook on low flame for 10 minutes more; delicious chicken handi is ready to be served with naan.

Kalizza Sandwich

Ingredients Ingredients for Dough

Flour 2 ½ cup
Salt 1 tsp
Sugar 3 tsp
Milk powder 2 tbsp
Egg 1
Oil 2 tbsp
Yeast 1 ½ tsp

Ingredients for filling

Chicken tikka chunks 1 cup
Mushrooms sliced 4
Olives 4
Oregano ½ tsp
Cheddar cheese ½ cup
Mozzarella cheese ½ cup
Pizza sauce ½ cup Mixed with tomato paste 2 tbsp

Method for dough

Put all ingredients together in a bowl, knead with warm water into a soft dough, leave to rise for 30 minutes, punch down dough, divide the dough into 6 parts, grease your  pizza plates/tray, roll the dough ½ inch thick , spread prepared sauce on half the portion, top with chicken tikka chunks, mushrooms, olives, oregano, both the cheese, then fold with the left plain portion into deep, press the corner edges well using fork, prick top with fork, brush with beaten egg, bake on 200 degree for 20 minutes. Cut in halves from center and serve.

Kalizza sandwich

(Bottle Gourd /Lauki aur sago dana ki kheer

Ingredients

Milk 5 cups
Sago dana 3 tbsp Soaked in 1/4 cup water
Bottle Gourd/lauki 2 cups grated
Sugar ½ cup
Custard powder1 tbsp  dissolved in 2tbsp of milk
Rose essence ½ tsp
Green color few drops
Almond and pistachios as required (sliced)

Method

Heat milk add soaked sago dana and cook for 10 minutes
Add grated lauki cook for 10 minutes till tender
Add sugar and custard powder mixture
Cook till thick
Lastly add food color, essence, sliced almond and pistachios and remove.
Serve chilled.

(Bottle Gourd /Lauki aur sago dana ki kheer

Raw Mango Pickle (Instant) jhatpat Kairi ka Achar

Ingredients

Raw Mango 1/2 kg peeled & thinly julienned
Crushed Red Chilli 1 tbsp
Cumin seeds 1 tsp
Fennel seeds 1 tsp
Black onion seeds (kalonji) 1/2 tsp
Turmeric powder 1 tsp
Salt 2 tsp
Crushed Mustard seeds 2 tbsp
Crushed Coriander Seeds 1 tsp
Garlic 10 cloves peeled and Crushed

Ingredints for Bhagar

Mustard oil 1/2 cup (optional if you dont have mustard oil you can always use any other cooking oil)
Curry leaves 10
Fenugreek seeds 1/2 tsp
Button Red Chillies

Method

Take large mixing bowl or thali add julienned mango and Garlic,salt and all other spices.
mix well so that the spices uniformly coat,
leave for only 30 minutes

Method for Bhagar

heat oil and add all the ingredients for bhagar fry till golden and remove from stove for 5 minutes to let it cool,now add pickled mangoes and start cooking on very low heat for max 10 to 15 minutes.
let it cool & Store in a air tight container and refrigrate.

Raw Mango Pickle (Instant) jhatpat Kairi ka Achar

Chicken 65 (Chicken Chilli Style)

Ingredients

Chicken 1 kg 16 pieces
Ginger/Garlic paste 1 tbsp
Red Chilli powder 1 tsp
Mix Garam Masala Powder 1/2 tsp
Lemon Juice 2 tbsp
Salt to taste
Butter milk* 1/4 cup
Tandoori Food Colour 1 pinch
Corn flour 2 tbsp
Oil for frying + 4 tbsp
Ketchup or Chilli Garlic Sauce 1/2 cup
Curry leaves 20
Onion 1 large sliced
Green Chillies 4 sliced
Water 1/2 cup
Crushed Black pepper
*To make butter milk at home:
Add 1 tbsp of white vinegar in 1 cup of milk leave it for 10 mins & use.

Method

Marinate Chicken with salt,ginger/garlic paste,chilli powder,garam masala powder,lemon juice,food colour,butter milk and corn flour.
Heat oil and deep fry marinated chicken till golden.
keep aside.
Heat 4 tbsp oil and add curry leaves and green chilli fry for few seconds then add onion fry just for few seconds,
add ketcup,black pepper,fried chicken and water and cover,
cook on low heat for 10 to 15 mins only.
Serve hot with Garlic Rice or Rice n Spice.

Chicken 65 (Chicken Chilli Style)