Top Recipes For You

Ingredients	Quantity
Chicken	1
Butter for batter	125 gm (approx.)
Butter for basting	125 gm (approx.)
Tandoori masala
Hot red chilli powder	5 gm
Kashmiri chilli powder	10 gm
Green chillies	20 gm
Ginger	10 gm
Garlic	10 gm

Methods to Prepare:

• Grind tandoori masala and mix with butter.
• Make incisions or slits on the breasts and legs of the chicken.
• Marinade chicken in the mixture for 10 - 12 hours.
• Bake in the tandoor, basting frequently with butter, till chicken is cooked.

Another method of cooking:

• Remove when three-fourths done.
• Fry in butter, return again to the tandoor for 3 - 4 minutes.
• Keep basting till done.

Ingredients	Quantity (For 6 - 8)
Chicken	1 (about 1.5 kg)
Coriander seeds	10 gm
Red chillies	3 to 4
Onions	225 gm
Coconut	1
Potatoes	500 gm
Curry leaves	2 springs
Peppercorns	6
Turmeric	1/4 tsp
Cinnamon	3 to 5 gm
Cloves	3 to 5 gm
Cardamoms	3 to 5 gm
Fennel	3 to 5 gm
Oil (coconut)	15 ml
Small onions	5 gm
Mustard seeds	a pinch
Salt	to taste
Ginger	5 gm
Tempering
Fat	15 ml
Red onion	5 gm
Cinnamon	a small piece
Cloves (optional)	6

Methods to Prepare:

• Clean and joint chicken.
• Roast coriander, red chillies, peppercorns, turmeric, cinnamon, cloves and cardamoms.
• Powder fine and ground into a fine paste with fennel.
• Peel and slice onions. Peel and quarter potatoes. Peel and slice ginger.
• Grate coconut and make three extractions.
• Heat up oil. Fry small onion sliced and mustard seeds.
• When seeds splutter add ground paste, chicken piece sliced onions and curry leaves.
• Saute 3 - 5 minutes. Add salt, cover and cook on slow fire till chicken is nearly done.
• Add third extraction of coconut milk, potatoes and ginger.
• When potatoes are cooked add second extraction. Cook till gravy is fairly thick.
• Add first extraction of coconut milk, bring to boil and remove.
• Heat fat for tempering. Add sliced small onion and slightly crushed cinnamon and cloves. When onions brown, pour over curry mix well.

Ingredients	Quantity
Chicken	1 large
Cold water	900 ml
Coriander	10 gm
Fennel (grind separately)	5 gm
Tomatoes	500 gm
Onions (sliced)	30 gm
Garlic	2 flakes
Lime juice	as needed
Turmeric	a pinch
Cumin	a pinch
Fennel	1 tsp
Ginger (sliced)	2 pieces
Cinnamon	5 cm (2") piece
Fenugreek	1/4 tsp
Curry leaves	a small spring
Fat	30 gm
Coconut milk	as needed
Salt	to taste

Methods to Prepare:

• Clean and joint chicken and put in to a saucepan.
• Add water and let it simmer for half an hour. Grind together coriander, cumin, turmeric and fennel.
• Add ground ingredients, fenugreek, half the onions, garlic, ginger, cinnamon, curry leaves, tomatoes and salt. Boil until chicken is tender.
• Strain off stock and put back best pieces of chicken into stock.
• Mix remaining ground fennel with coconut milk and add to stock.
• Heat fat and fry remaining onions.
• When nicely browned turn in the prepared stock.
• Add lime juice and salt to taste and let it boil up once.

Ingredients	Quantity
Chicken	1.5 kg
Water	2 - 4 litre
Turmeric	1 tsp
Onions	1 kg
Garlic	4 flakes
Ginger	2 slices
Salt	to taste
Chillies	4
Oil	1/2 cup
Coconut	1 (extract 3 cups milk)
Bengal gram powder	1 tbsp
Noodles	500 gm

Methods to Prepare:

• Clean and joint chicken. Rub with turmeric.
• Cook in 2 - 4 litres of water adding salt to taste till tender. Remove chicken.
• Remove skin and bones. Crack bones and add to simmering stock.
• Pound together 400 gm of onions, garlic, ginger and chillies. Rub over chicken.
• Heat oil in a large pan till it smokes.
• Slice remaining onions and add to smoking oil.
• Fry sliced onions. Add chicken and brown.
• Add strained stock and simmer.
• Make a paste of gram powder and 1 cup water.
• Add to chicken and cook for 10 - 15 minutes.
• Add coconut milk last. Continue for a few minutes more.
• Check for seasoning and serve hot, over boiled noodles.

Accompaniments:

• 4 chopped hard-boiled eggs
• Green onions
• Sliced raw onions
• 3 limes, quatered
• Chilli powder

Ingredients	Quantity
Beef, Pork or Chicken	500 gm
Onions	1
Bamboo shoots	1 tbsp
Soya sauce	1 tbsp
Fat	1 tbsp
Watercress	a little
Sugar	1 tbsp
Stock	as needed

Methods to Prepare:

• Cut meat into extremely thin, small slices. Beat with a wet baton.
• Chop spring onions, bamboo shoots and watercress and brown them in a fat along with the meat.
• Add just enough stock to moisten. Sprinkle with sugar and soya sauce.
• Simmer on a slow fire for 15 - 20 minutes.

How to Serve:

Each person should have a pair of chopsticks and a bowl into which a raw egg has to been broken. This is beaten up with the chopsticks. Each piece of food is then dipped in egg. Then the hot food cooks the egg and the egg cools the boiling food and then eaten.

Ingredients	Quantity (For 4)
Raw breast of chicken (shredded)	85 gm
Chicken stock	1.2 litre
Ajinomoto (Monosodium glutamate)	a pinch
Egg	1
Canned asparagus	8
Salt and Pepper	to taste
Cornflour	30 gm

Methods to Prepare:

• Heat chicken stock, add shredded chicken and asparagus tips
• Add seasoning and ajinomoto
• Blend cornflour with a little cold water and mix with soup
• Bring soup to a boil
• Add beaten egg white and stir well
• When slightly thickened, remove from fire and serve hot

Ingredients	Quantity
Cooked chicken	500 gm
Mashed potatoes	225 gm
Salted herring (filleted)	1
Sour cream	300 ml
Eggs	2
Onions	115 gm
Butter	2 tbsp
Breadcrumbs	1 tbsp
Tomato sauce	as needed
Salt and Pepper	to taste

Methods to Prepare:

• Mince chicken meat and herring together
• Combine with beaten eggs, sour cream and mashed potatoes
• Chop anions and fry in half the butter
• Add to mince mixture along with remaining butter, salt and butter
• Pass through mincer once more
• Butter a baking dish, put in mixture, sprinkle with breaccrumbs and bake in a moderate oven for 30 minutes
• Serve with tomato sauce

Ingredients	Quantity
Cooked chicken (diced)	450 gm
Onions	115 gm
Garlic	1 flake
Mushrooms	115 gm
Chicken Stock	750 ml
Butter	30 gm
Rice	340 gm
Tomatos	250 gm
Carrots	115 gm
Celery	1 stock
Lean ham	30 gm
White wine (if available)	150 ml

Methods to Prepare:

• Heat butter. Saute chopped onions, garlic, celery and chopped carrots
• After five minutes, add chopped mushrooms and tomatos (peeled and cut into small pieces)
• Allow to cook for 5 minutes
• Stir in diced chicken, chopped ham and wine
• Increase heat so that dish cooks fast for a couple of minutes
• Add seasoning. Stir in stock
• Cover pan and allow to cook slowly for 30 minutes
• Add rice and cook using more chicken stock if neccesary for cooking rice
• Finally stir in grated parmesan cheese and a generous amount of butter.

Ingredients	Quantity
Spring
Chickens	2
Milk	250 ml
Bread	115 gm
Turnips	115 gm
Eggs	4
Bacon	60 gm
Butter	115 gm
Salt and pepper	to taste

Methods to prepare:

• Clean and truss chicken.
• Remove liver. Chop and mix with Bread soaked in milk, finely chopped turnips, 2 whole eggs and 2 yolks.
• Seaon with salt and pepper.
• Cook mixture to a light brown in butter and stuff chicken with it.
• Place a piece of bacon over each bird.
• Tie with a string and roast for about 25 minutes at 175 degree celcius (350 degree Farenheit), basting frequently.

Ingredients	Quantity
Chicken	1
Onions	200 gm
Ginger	10 gm
Green coriander	1/2 bunch
Turmeric	1 tsp
Cinnamon	3 gm
Garlic	10 gm
Red Chillies (remove seeds)	15 gm
Curds	250 gm
Lime	1
Almonds or Cashewnuts	100 gm
Cardamom	3 gm
Cloves	3 gm
Bay Leaves
Fat	150 gm
Egg	1
Mawa (optional)	50 gm

Methods to prepare:

• Clean, wash and cut chicken into small pieces.
• Slice onions, brown them slightly and grind along with ginger, garlic, red chillies and turmeric.
• Mix half the above masala with beaten curds and apply it to pieces of chicken.
• Heat fat, add garam masala and fry remaining masala very well till it begins to separate from oil.
• Add pieces of chicken and fry well till water from chicken also dries up.
• Add sufficient water to cook chicken and while it is cooking, add half the chopped coriander leaves.
• When chicken is cooked, add cashew nuts or almond paste and remove from fire. Add lime juice, mawa and before serving mix in beaten egg till it coagulates.
• Serve hot garnished with the remaining chopped coriander leaves.