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Thursday, October 29, 2015

Schezwan Chilly Chicken Recipe / Schezwan Chicken / Restaurant Style Recipe

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Schezwan Chicken
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Here goes the quick and easy recipe for Schezwan Chilly Chicken that’s done in just 30 minutes. In this recipe the soya sauce, ketchup and red chilly based gravy adds a lipsmacking delicious smooth glaze to well marinated and fried chicken. Warning: These are super-addictive and spicy hot. If you want it less spicy - reduce the red chillies.

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Ingredients:

To marinate:

·         Boneless chicken            - 300 g
·         Soya sauce                      - 2 tsp
·         Black pepperpwd            - ½ tsp
·         Ginger garlic paste         - 2 tsp
·         Red chilly paste              - 1 tsp
·         Egg                                   - 1
·         Maida flour                     - 2 tbsp
·         Corn flour                        - 2 tbsp
·         Salt to taste

Schezwan Chilly Chicken


To make Schezwan Chicken

·         Oil                      - 1 tbsp
·         Red chilly            - 3 to 4
·         Onions cubed      - 1 cup
·         Capsicum cubed - ½ cup
·         Tomato puree     - ½ cup
·         Tomato ketchup  -1 tbsp
·         Soya sauce          - 1 tsp
·         Vinegar                - 1 tsp
·         Chopped spring onions  -1/2 cup
·         Salt to taste
·         Oil to deep fry


Schezwan Chilly Chicken


Method:

1.       Wash and chop boneless chicken to bite sized pieces. Chop onion, capsicum to fine cubes.


2.      Take the chicken in a mixing bowl, add soya sauce, pepper pwd, ginger garlic paste, red chilly paste, salt and egg.

3.      Mix all the ingredients well.

4.      Add maida flour and corn flour.
5.      Mix and allow the chicken to marinate for 1 hour.


6.      Heat oil in a fry pan.
7.      Deep fry the chicken pieces to both the sides to golden brown and crisp.

8.      Drain in a kitchen tissue.

9.      Take a non-stick pan.
10.   Add oil to it and heat.
11.    Add red chilly and saute.
12.   Add cubed onion and capsicum slices.

13.   Add tomato puree and sliced green chilly.
14.   Add salt, tomato ketchup and soy sauce.
15.   Stir in vinegar and mix.

16.   Keep the flame in high and stir well.
17.   Once the gravy thickens, add the fried chicken pieces.

18.   Saute well until the chicken is completely covered with the gravy.
19.   Turn off flame.
20.  Add finely chopped spring onions.

21.   Transfer to serving plate.
22.  Garnish with freshly chopped coriander leaves.
23.  Yummy delicious Schezwan Chilly Chicken is ready.


Schezwan Chicken


24.  It pairs up excellent with fried rice & noodles.


Schezwan Chilly Chicken


Tuesday, October 27, 2015

Mutton Biryani Recipe / How to cook Spicy Mutton Biryani / Biryani Recipes

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Spicy delicious Biryani, Pulao’s are my all time favorite. There’s never been a weekend without homemade Mutton/Chicken biryani and it’s a bliss to enjoy the super delicious aroma and taste. Here is yet another traditional mutton biryani recipe that can be prepared in a jiffy.  This quick one pot meal is very simple to prepare and not at all complicated. The tricky part is to cook the mutton perfectly. The marinated mutton chunks should be cooked soft and mouth melting in the biryani. Check out the easy and simple mutton biryani recipe here…
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Ingredients:
To Marinate:
·         Mutton pieces     - ½ kg
·         Turmeric pwd     - ¼ tsp
·         Red chilly pwd    -1 tsp
·         Yoghurt                - 2 tbsp
·         Ginger garlic paste- ½ tsp
·         Salt to taste
To Prepare Biryani:
·         Basmati rice        - 2 cups
·         Ghee                    - 1 tbsp
·         Oil                        - 2 tbsp
·         Bay leaf                -1
·         Cumin seeds       - 1 tsp
·         Cardamom          - 1
·         Cloves                  - 3
·         Saunf                   - ½ tsp
·         Cinnamon           - 1
·         Marathi moggu   - 1
·         Onion                   - 2
·         Green chilly         - 2 or 3
·         Ginger garlic paste- 1 tbsp
·         Tomato                - 2
·         Garam masala pwd- ½ tsp
·         Biryani masala pwd- 1 tsp
·         Chopped coriander and mint leaves     -  1 cup
·         Yoghurt                - 2 tbsp
·         Salt to taste
Method:
1.       Wash and chop mutton to bite sized pieces.
2.      Prepare a marinade with red chilly pwd, turmeric pwd, yoghurt, ginger garlic paste and salt.
3.      Add mutton pieces and mix well, so that the pieces are completely coated in the masala.
4.      Allow to marinate for 1 hour.
5.      Now take the marinated mutton pieces in pressure pan.
6.      Add ½ cup of water and cook till mutton is done. ( approx . 4 whistles in cooker and simmer the flame for 5 mins)
7.      Keep aside.
8.      Wash and soak basmati rice for 10 mins.
9.      Drain the water and set aside.
10.   Heat a thick bottomed wide pan / pressure cooker.
11.    Heat ghee & oil in medium flame.
12.   Add bay leaf, cumin seeds, cardamom, cloves, saunf, cinnamon and Marathi moggu.
13.   Saute for a minute.
14.   Add sliced onions and green chilly.
15.   Toss until the onions are light brown.
16.   Add ginger garlic paste and fry till the raw smell disappears.
17.   Add in tomatoes and cook till it turns mushy.
18.   Add the cooked mutton along with the juices /masala.
19.   Add garam masala pwd and biryani masala pwd.
20.  Mix well.
21.   Taste and adjust salt and seasonings.
22.  Toss freshly chopped coriander and mint leaves.
23.  Add 2 tbsp of yoghurt and mix.
24.  Add in the drained basmati rice.
25.  Mix gently so that the rice doesn’t break. (take care the water content along with mutton masala should be approximately 3 1/4 cup)
26.  Cover the cooker and cook in high flame till one whistle.
27.  Now turn the flame to low and allow to cook for 5 to 7 minutes.
28.  Turn off the flame.
29.  Wait till the pressure goes off.
30.  Open the lid and enjoy the tempting aroma of mutton biryani.
31.   Fluff it gently.
32.  Lipsmacking tasty Mutton Biryani is ready.
33.  Serve hot with raitha and spicy curry of your choice.

Thursday, October 22, 2015

Egg Bajji Recipe / Easy Egg Pakora / Tea Time Snacks Recipe

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Egg Bhajji Recipe: For more Video recipes Subscribe here
Here comes the all time favorite irresistible snack Egg Bhajji / Mutta Bhajji recipe. It is really quick, tasty and simple to prepare at home. This delicious snack makes a unbeatable tea time snack. Try it out and your kids would love this delicious Egg Bhajji snack.
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Ingredients:
·         Eggs                     - 3 or 4
·         Besan flour          - 1 cup
·         Rice flour            - 1 tbsp
·         Maida flour         -1 tbsp
·         Red chilly pwd    - 1 tsp
·         Pepper pwd         - ¼ tsp
·         Turmeric  pwd    - ¼ tsp
·         Asafetida             - a generous pinch
·         Saunf                   - ¼ tsp
·         Ginger garlic paste - 1tsp
·         Baking soda        - a pinch
·         Salt to taste
·         Oil to deep fry
Method:
1.       In a mixing bowl, add besan flour, rice flour, maida flour, red chilly pwd, pepper pwd, turmeric pwd, asafetida, saunf, ginger garlic paste, salt and baking soda.
2.      Add little water and mix it to fine paste.
3.      The batter consistency shouldn’t be too thick or too watery.
4.      Hard boil eggs in water.
5.      Peel them.
6.      Slice to fine halves.
7.      Heat oil in a fry pan.
8.      Dip the halved eggs in the smooth spicy batter and deep fry it in hot oil.

9.      Stir it to other side and fry until both sides are browned and crisp.
 
10.   Drain it in kitchen tissue.
11.    Hot and yummy Egg Bhajji is ready.
Tastes yummy with crisp outside and soft inside.
12.   It pairs up excellent with tomato ketchup, mint chutney or any dip of your choice.