YUMMY INDIAN CHICKEN NOODLES







Ingredients
1 packet 
Egg Noodles *
Chicken Breasts (boneless & skinless)  * 1/2 kg (sliced into strips)
Finely Diced Onions  * 1 large
Finely Minced Garlic  * 4 small cloves
Finely Minced Ginger  * 1 tbsp
Shredded Cabbage  * 1/2 cup
Thinly sliced Carrots  * 1 cup
Diagonally Sliced Beans  * 1 cup
Eggs  * 2 egg
Bean Sprouts  * 1/2 cup
Chopped Green Onions/Scallions  * 1 bunch
White/Black Pepper  * 1/2 tbsp
Oil * 3 tbsp
Salt – to taste *
For the Sauce
Dark Soy Sauce * 4 tbsp
Tomato Ketchup  * 2 tbsp
Sriracha Red Chilly Sauce  * 1 tbsp
Chilly Garlic Sauce * 1 tbsp
Sugar  * 1 tsp (optional)
White Vinegar (Rice Vinegar)  * 2 tsp
For marinating the Chicken
Soy sauce * 2 tbsp
 Ginger garlic Paste  * 1 tbsp
Cornstarch  * 1 tbsp


                     


Preparation Method
* Wash and clean the chicken. Slice it into small pieces. 
* Marinate with the above ingredients and refrigerate it for at least 30 minutes.
* Boil the Egg noodles according to the instructions on the packet. 
* Drain and rinse the noodles with cold water. Keep aside.
* Beat the eggs with little salt and pepper and keep aside.
* Heat 1 tbsp of oil in a wok and throw in the marinated chicken pieces. 
* Stir fry on high heat for 5-7 minutes until lightly browned. Remove the chicken pieces.
* Heat 2 more tbsp of oil in the same wok and saute onions until translucent.
* Add ginger and garlic and saute for 2 minutes, making sure not to burn it.
 * Add carrots, beans and cabbage to the wok. 
* Stir fry on medium-high heat for around 5 minutes till it almost cooked but crispy.
*  Season with salt and pepper.
* Push the veggies to the sides of the wok and add the beaten eggs. 
* Allow the eggs to set and then scramble thoroughly.
* Throw in the previously stir fried chicken pieces to the wok.
 * Mix all the ingredients for the sauce and pour it into the wok. Saute for 2 minutes.
 * Add the noodles, bean sprouts and spring onions. Toss everythign well for 3-4 minutes on
      medium high heat until the sauces have been absorbed by the noodles.



CRISPY FISH TANDOORI











         
Ingredients :
Cod fish  : 1 fish
Lemon juice : 2 tbsp 
Ginger : 1 inch
Garlic : 7  flakes
Green chillies : 5 chilli
Curd (yoghurt) : 1/2 cup
Red colour : 5 drops 
Oil : 2 tbsp
Salt to taste :
Make powder of : :
Garam masala : 1/2 tbsp
Coriander seeds (roasted) : 1 tbsp
Cumin seeds (roasted) : 1 tbsp
Red chilli powder : 1/2 tbsp 
Dy red chillies : 2 chilli
Turmeric powder : 1 tbsp
         
                                  


Method :
* Clean the fish. Remove gills and eyes. Cut slits on both the side of the fish.
* Apply salt and lemon juice over the fish. Keep aside for ½ hour. 
* Grind green chillies, ginger and garlic to a paste. Beat curds thoroughly.
* Add ground spices and ginger-garlic paste. Add oil and colour and strain
* Through fine sieve. Rub the batter all over the fish and well inside the slits. 
* Keep aside for 5-6 hours. Place the fish in tandoor. 
* Remove when golden brown. Ready to serve hot.




           














YUMMY FISH DHAL










Ingredients :
Fish  : 200 grm 
Yellow moong dal  : 500 grm 
Whole jeera  : 2 tsp 
Bay leaf  : 2 leaf
Chopped tomato  : 1 cup 
Jeera powder  : 2 tsp
Turmeric powder  : 1 pinch
Salt  : to taste 
Sugar  : 1 tsp 
Oil : ¼ cup

  
              
Method:
1.Fried the dal and then boiled with salt and turmeric powder.
2.Marinate the head of a fish with salt and turmeric powder and then fried it.
3.Heat a pan and put oil. Put jeera and bay leaf.
4.Add chopped tomato, haldi powder and lastly broken head.
5.Mix them all with masalas. After that add the cook dal and allow it to boil.
6.Serve hot.

CRISPY FRIED FISH




Ingredients :
Surmai fish  * 6-8 thickish slices
Lemons,  * 3 juice extracted
Chilly powder * 1 1/2 tsp
Oil as required salt to taste *
Ginger * 25 grm
Cloves * 8 pcs
Black cardamoms * 20 grm
Cinnamon * 20 grm 
Cumin seeds * 15 grm
Ani seeds * 25 grm 
Peppercorns * 8 corns
                          
Method :
* Wash the Surmai slices very nicely with water and place them  on a layer of papers so that the water
    gets absorbed in the paper. 
* Pound finely ginger, cloves, cardamoms, cinnamon, cumin and   aniseed powders and peppercorns. 
* Mix these in the lime juice along with chilly powder and salt to taste in the mixture for half an hour. 
* Cover the fish slices with this mixture and let them marinate thus soaked 
* Place a frying pan on fire and fry these slices two or three at a time by adding oil as required. 
* When they are fried brown and crisp serve them directly from the pan with any chutney.








MUSHROOM CURRY.




LEMON SPICY CHICKEN.

                                        



Ingredients :
Chicken breasts : 4 whole
Cornflour : ½ cup 
Water : ¼ cup
Egg yolks : 4 egg
Spring onion, chopped : 6 spring
Oil for deep-frying 
For the lemon sauce :
Chicken stock cubes : 2 cubes
Honey : 2 tbsp 
Brown sugar : 2½ tbsp 
Grated fresh ginger : 1 tbsp
Water : 1¾ cups
Cornflour : 2 tbsp
Lemon juice : ½ cup

                                                     

KADAI CHICKEN CURRY.








Ingredients :
Chicken,cut into small pieces  * 1 whole 
Oil * 4 tbsp
Onions, sliced * 1/2 cup 
Tomatoes, peeled and sliced * 1 1/2 cups
Fresh coriander leaves, chopped * 2 tbsp
Ginger paste * 1 tbsp
Garlic paste * 1 tbsp
Garam masala powder * 4 tbsp
Bay leaves * 2 leaves
Red chilies * 4 whole
Coriander seeds * 2 tbsp
Red chili powder * 1 tbsp
Salt (optional)
                          
Method :
1.  Grind corriander seeds and whole red chillies into a coarse powder.
2.  Heat oil in a kadai.
    (A Kadai is a not-so-shallow not-so-deep frying pan, of fairly heavy grade aluminum)
3.  Add bay leaves.
4.  After about 30 seconds, add onions and saute till they turn light golden brown.
5.  Add ginger-garlic paste
6.  Saute for 2 minutes on medium flame.
7.  Add the above coarse powder.
8.  Stir well.
9.  Add tomatoes and cook till they are fully cooked.
10.Add chicken pieces, salt to taste and red chilli powder.
11.Mix well.
12.Cover the kadai.
13.Cook till the chicken becomes tender.
14.Sprinkle garam masala powder over the chicken.
15.Garnish with corriander leaves and onion rings.
16.Serve hot with rotis or parathas.

YUMMY FISH STUFF.


Ingredients :
Fish  : 2 whole
Salt : 1/2 tsp 
Lemon juice : 1 tbsp
Coriander leaves for garnishing :
For Stuffing :
Onion,  : 1 chopped finely
Spring onion, chopped finely : 1 sprig 
Green chillies, chopped finely : 2 chilli
Ginger paste : 1/2 tsp 
Garlic paste : 1/2 tsp
 Boiled peas : 1/4 cup
Boiled french beans : 1/4 cup
Cooked minced meat : 1/2 cup
Chopped mushrooms : 1/2 cup
Chopped corriander leaves : 2 tbsp 
Lemon juice : 1/2 tbsp
Butter : 1 tbsp 
Salt as per taste :
For Sauce :
Sour cream : 1/2 cup
Salt as per taste : 1/4 tsp
white pepper powder : 1/2 tsp

Method : 
* Clean the fish, remove the scales and fish. Slit the fish lengthwise. 
* Marinate the fish with salt and lemon juice for ½ hour. 
* Heat butter in a pan. Fry onion till transparent. 
* Simmer green chillies, garlic and ginger for 2 mins. 
* Add vegetables, mushrooms and meat. Cook for 5 minutes. 
* Add mushrooms and salt. Cook for 2-3 minutes. 
* Add lemon juice and corriander leaves. Mix it well. 
* Remove from fire. Stuff the fish with the above stuffing mixture. 
* Butter the baking fish. Place the fish. Spread little butter on the top of fish. 
* Bake at 350 degree F for 45 mins. Mix the mixture for sauce. 
* After the fish is cooked, pour the sauce over it. 
* Let it bake for another 5 mins. Remove the fish into serving dish.
* Garnish with chopped coriander leaves

CRISPY EGG KABAB.






Ingredients:
Eggs hard-boiled  * 4 egg
Besan  * 2 tsp
Onion,  * 1 finely chopped 
Egg (white only)  * 1 egg
Pudina leaves , finely chopped  * 1 tbsp 
Hara dhania leaves, finely chopped.  * 1 tbsp
Hari mirch , finely chopped  * 2 mirchi
Chilli powder * ¼ tsp 
Back pepper powder  * ½ tsp 
Salt to taste 
Oil for frying
  
 


Method:
1. Grate the hard boiled eggs finely.
2. Combine with all other ingredients except oil.
3. Mix well and Knead into smooth dough.
4. Divide mixture into 10-12 equal portions.
5. Shape each portion into medallions and keep aside.
6. Heat Oil in kadai/pan and fry kababs, few at a time until crisp and golden brown. 
7. Serve hot, garnished by onion rings and accompanied by mint.

Rogan Chicken Curry


          



Ingredients : 
Chicken  : 1kg 
Vegetable Oil  : 2 tbsp 
Vlarified Butter (Ghee)  : 0.30 cup
Yogurt  : 2 cups 
Leaves  : 2 Bay
Onions : 3 medium
Masala for sauce  :
Cinnamon Sticks (flat)  : 1/2 inch
Aniseed (Saunf)  : 11/2 tsp
Cumin Seeds (Cumin, Jeera)  : 1 tsp 
 Dry Red Chili  : 4 medium
Cloves (Whole)  : 5 PCS
Ginger Paste  : 2 tsp 
Saffron  : 1 pinch
Salt to taste

                               

Method 
* Cut chicken into large pieces.
* Roughly chop onions and fry in oil, until brown. Then, make them into a paste.
* Heat ghee in a wide skillet and fry chicken pieces, on high heat, until brown. 
* Add yogurt and cook on high heat until all of it is absorbed and the meat looks dry. 
* Grind together the "masala for sauce" ingredients and add the mixture to the above. 
* Add 1 cup water and cook for fifteen minutes on low heat, until, you see oil coming to the top.
* Add salt to taste, bay leaf, onion paste and fry for five minutes on medium heat. 

SWEET & SOUR CHICKEN.




Ingredients :
Boneless chicken  : 1/2 kg
lime  : 2 lemon
sugar  : 2 tbsp
Ajino motto : 1 pinch
 of salt : 1 tsp
cornflour :  1 tsbp 
Ginger Garlic paste : 1/2 tsp
Oil :
 Onion : 1 Chopped
cloves Garlic,                                        : 2 chopped
For garnishing :
celery leaves : 2 leave



               
    

BENGALI FISH CURRY

       




Ingredients :
Fresh carp or striped bass  : 4 slices
Mustard seeds  : 2 tbsp 
Green chillies : 2 pcs
Panch phoron  : ½ tsp
Turmeric  : ½ tsp
Oil :  2 tbsp
                               

YUMMY EGG GREVY

  




Ingredients : 
Boiled eggs * 5-6 hard 
onion * 1 large-sized
Ginger * 1" piece
Cumin seeds * 1 tsp
Green chillies * 2-3 pcs
Coconut (freshly grated) * 1 cup 
Turmeric powder * ½ tsp
Mustard oil * 5-6 tbsp
Garam masala powder * 1½ tsp
Salt to taste




                         


Method :
1.  Grind the onion, ginger, cumin seeds and the green chillies into a fine paste.
2.  Prick the eggs with a fork.
3.  Heat the oil and add the eggs and cook over a high flame for 3-4 minutes 
     till the eggs attain a golden colour.
4.  Remove and keep aside. In the same oil fry the onion paste over a medium heat
      till the paste attains a light golden colour.
5.  Add the grated coconut and continue to fry the paste for another 4-5 minutes, stirring all the time.
6.  Lower the flame and mix in one cup of water.
7.  Bring the gravy to the boil and cook the gravy for another 2-3 minutes.
8.  Transfer the gravy to a serving bowl. 
9.  Slice the eggs into halves or keep them whole and place in the gravy.
10.Sprinkle the garam masala powder over the prepared gravy and 
      cover with a lid for 3-4 minutes before serving.