Ingredients Chicken leg or breast pieces1/2 kg Red chili powder1 tsp Ground black pepper1 tsp White vinegar1 tsp Chili sauce1 tsp Lemon juice1tsp Corn flour1 tbsp Bread crumb2 tbsp Salt to taste Oil for deep frying Method Wash the chicken pieces. Put the chicken leg pieces in a large bowl and add lemon juice, red chili, black pepper, chili sauce, white vinegar and salt and rub it all over the chicken pieces, cover and marinate for at least 2 to 3 hours in refrigerator. Coat the chicken pieces with corn flour paste and bread crumb and leave for 10 minutes in a cool place. Heat oil and fry chicken pieces in it at low heat, when golden brown remove from oil. Serve hot chicken broast with French fries, salad and tomato ketchup.
Ingredients: Lasagna sheets 1 packet Parsley chopped as required Ketchup to decorate Oregano 1 tsp Meat sauce: Oil 2 tbsp Mince ½ kg Flour 2 tbsp Water 1 cup Tomatoes, chopped 4 Onions, chopped 2 Garlic cloves, crushed 2 Crushed red chilies 1 tsp Tomato puree 4 tbsp Capsicum, chopped 1 Mushrooms, sliced 4-5 Sugar 1 tsp Salt and pepper as required White Sauce : Butter 2 oz Flour 2 oz Milk 2 cups Chicken cube 1 Mustard 1 tsp Black pepper 1 tsp Cheddar cheese grated 6 oz Mozzarella cheese, grated 6 oz Method: •For the meat sauce, heat oil, add mince and cook till brown. Add flour and sauté, add tomatoes, onions, garlic, tomato puree, crushed red chilies, sugar, salt, pepper and water and cook till mince is done. •Five minutes before removing from fire, add mushrooms and capsicums. •For the white sauce, melt butter, add in flour, chicken cube, mustard, pepper and remove from fire and add milk, let cook and whisk till smooth and thick. •In a large deep greased dish, layer lasagna sheets, earlier boiled in salted water and drained. Pour half of the meat sauce and put lasagna sheets again, white sauce, sprinkle half of the cheese and keep layering till the top of the dish. •Lastly add remaining cheese, sprinkle oregano. •Bake at 180 degrees for 30-40 minutes or till the cheese is melted and golden. •Decorate with ketchup and chopped parsley and serve.
Ingredients for chicken mince: Chicken Mince 1 kg Ginger Paste 1 tbsp Garlic Paste 1 tbsp Chopped Onions 5 – 6 large Chopped Coriander 1 cup Chopped Mint 1 cup Green Chilies As per taste Garam Masala Powder2 tsp Salt As per taste Crushed Black Pepper 1 tsp All purpose patti For filling Oil For frying Ingredients for Samosa Patti Plain Flour 1 kg Salt as per taste Water as required Oil 7 tbsp Method: Mix all the ingredients together into medium consistency dough. Now make balls and roll the balls and slightly cook on griddle. Method for chicken mince: Boil mince with green chilies, black pepper, ginger paste, garlic paste and salt. Keep aside once boiled. In a separate saucepan, add a little oil and sauté chopped onions until the color changes to pale white. Add boiled mince, remaining green chilies, coriander and mint leaves and quickly mix it before removing from heat. Once the mince filling has cooled down, take the all purpose patti to make the samosas.
Ingredients Minced Chicken breasts 200 grams chopped Ginger 1 inch piece chopped Onion 1 medium Eggs 2 Salt to taste Red chilli powder 3/4 teaspoon Green chillies,chopped 2 coriander leaves, chopped 2 tablespoons Turmeric powder 1/4 teaspoon Gram flour 2 tablespoons Flour 2 tablespoons Lemon juice 2 tablespoons Oil to deep fry Method Take chicken and mince it in the food processor. Add ginger, onion, eggs, salt, red chili powder, green chilies, coriander leaves, turmeric powder, gram flour, flour and lemon juice and mix well. Heat sufficient oil in a wok. Drop small portions of the batter into the oil with your fingers and deep fry on medium heat till golden and crisp. Drain and place them on an absorbent paper. Serve hot
Ingredients: 3 cups flour 2 cups sugar 1 tsp salt 1 tsp baking powder ½ tsp baking soda 1 cup milk, add 1 tbsp lemon juice to make it buttermilk 1 cup butter 2 tsp vanilla essence 4 eggs Butter Sauce : ¾ cups fine sugar 1/3 cup butter 3 tbsp water 2 tsp vanilla essence Method : Beat butter, add sugar, eggs, buttermilk, flour, baking soda, baking powder, salt and vanilla. Grease and flour liberally a 10” Bundt cake pan. Pour batter in and bake at 165 degrees for 60 minutes. For the sauce, cook over low heat the sugar, butter and water and add in the essence. Cook till fully melted and combined but do not let it boil. Prick the warm cake with a skewer and pour the sauce over the cake slowly.
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