Ingredients: (half or double the quantity as required)
800 -1000 kg chicken pieces cut into small pieces
1 medium capsicum cubed
1 medium onion cubed
2 tbsp celery finely chopped
1 tbsp garlic finely chopped
1 tbsp ginger finely chopped
3-4 green chilis slit
Few spring onion slices
Oil to deep fry
2 tbsp corn flour mixed in ¾ cup water
4 tbsp corn flour
4 tbsp all-purpose flour
1 large egg
1 tsp pepper powder
1 tbsp soy sauce
2 tbsp ginger garlic paste
Pinch of red colour (optional)
Salt as required
2 tbsp red chili sauce
1 tbsp dark soya sauce
2 tbsp light soya sauce (see notes)
2 tsp vinegar
½ tsp pepper powder
Mix all seasoning ingredients in a small bowl and keep aside.
Whisk all marinating ingredients and mix with chicken pieces. Keep aside for atleast 1 hr.
Heat oil in a pan and deep fry the chicken pieces in medium heat till cooked.
Heat a larger pan and 2-3 tbsp oil.
Add chopped ginger, garlic and green chilis and saute for a minute.
Add capsicum and onion and saute till onions become translucent.
Add celery and saute for a minute.
Add seasoning and mix.
Add fried chicken pieces and mix well.
Sprinkle spring onion and take off fire if you want dry chili chicken.
If you prefer gravy, add the corn flour mixed with water and stir well and take off fire. (don’t boil too much after adding corn flour)
Serve with fried rice or parotta!
You can use either light or dark soya sauce.
Use bone-in pieces or chicken breast.
Milk Powder Coconut Burfi
Recipe adapted from Maayeka
1 ½ cups full cream milk powder
½ cup fresh coconut (see notes)
½ cup sugar
4-5 tbsp milk
¼ tsp cardamom powder
1 pinch saffron
3 tbsp + 1 tbsp ghee
2-3 tbsp chopped pistachios or any nuts
In a bowl, mix milk powder and ghee nicely.
Add milk little by little and make soft dough.
Steam the dough in a closed steel container for 7 mins or microwave on high in a covered glass bowl for 40 seconds.
Keep aside for 5 mins to cool a bit.
Grate the mawa using fine grater.
Take a non-stick pan and toast coconut till it starts to get lightly brown.
Add mawa, sugar, saffron, 1 tbsp ghee and rest of the milk and mix to combine.
Keep stirring on low heat till sugar dissolves and mixture starts to leave the sides of the pan.
Add cardamom powder and mix well.
Transfer to a greased glass or steel bowl and spread evenly.
Sprinkle nuts on top and press slightly with the back of the spoon.
Cool and cut into desired shape and serve.
Can use desiccated coconut.
Can increase sugar to ¾ cup.
20 whole dry red chilis
15 cloves garlic
2 medium tomato puree (deseeded)
½ medium onion chopped fine
2 tbsp chopped celery
1 tbsp chopped garlic
2 tsp chopped garlic
1 tsp soya sauce
1 tbsp vinegar
1 tbsp tomato sauce
1 tbsp sugar
½ cup oil
Deseed dry red chilis. Can use Kashmiri chilis as well or a mix of both.
Place in a small bowl and cover with half cup warm water and leave aside for 1 hr.
Drain the water and add the chilis to the blender along with 15 cloves garlic.
Blend to a smooth paste. Use few tbsp of earlier drained water if required.
Heat oil in a pan and add chopped ginger garlic. Saute for a min.
Add onion and celery and saute till translucent. Don’t let it brown.
Add tomato puree and simmer till almost dry.
Add chili paste and saute till oil starts to clear at the side. Will take approx. 15 mins.
Add sugar, vinegar, salt, tomato sauce, soya sauce and mix well. Simmer for few more mins and take off fire.
Cool and transfer to a glass jar.
If there is no oil floating on top, add a tbsp of oil on top so it forms a layer.
Will keep well in room temperature for few days but preferably keep in refrigerator.
Recipes using schezwan sauce coming soon!
Fluffy Banana Pancake with Caramelized Banana Topping
1 cup all-purpose flour
½ cup oats flour (powder oats in blender)
2 tbsp sugar
1 ½ tsp baking powder
¼ tsp baking soda
2-3 tbsp chocolate chips (optional)
1 cup buttermilk
1 egg lightly beaten
1 large mashed banana (can be pureed in blender)
1 tsp vanilla essence or ½ tsp cardamom pwd
Butter as required
1 banana sliced
½ tsp cinnamon powder
1 -2 tsp brown sugar
1 tsp butter
Whisk all dry ingredients in a large bowl.
Whisk all wet ingredients and add to dry ingredients.
Mix just to combine. Mixture will be lumpy.
Heat a non-stick pan and smear butter.
Use 2 tbsp batter or 4 tbsp batter for each pancake per the size u prefer. Slightly flatten with the spoon.
Sprinkle chocolate chips if using.
When bubbles start to appear, flip to the other side.
Cook for 30 seconds and take off fire.
Repeat with other pancakes.
Serve with caramelized bananas and maple syrup on top.
Add all ingredients to a non-stick pan. Cook till sugar melts and the mixture coats banana. Don’t overcook.
2 medium potato
½ cup green peas (optional)
1 green chili chopped
1 tsp chopped ginger
1 small onion chopped
Few curry leaves chopped
2-3 tbsp chopped coriander leaves
1 tsp urad dal
2 tbsp oil
Oil for deep frying
½ cup gram flour
1 tbsp rice flour
2 pinch baking soda
½ tsp red chili pwd
¼ tsp turmeric pwd
1 pinch asfoetida
Salt to taste
Water to make a thick batter
Peel and chop potatoes to medium cubes.
Place in a microwave dish along with green peas and 3 tbsp water.
Cooke covered for 6-7 mins till potatoes are cooked soft. Drain excess water and keep aside.
Heat a pan and add oil.
Add urad dal and saute till it becomes golden colour.
Add onion, ginger, green chilis, curry leaves and stir till onions are translucent.
Add turmeric pwd, salt and mix well.
Add potatoes and green peas and mix well.
Mash with a masher or fork. Add coriander leaves, mix and let the mixture cool.
Make small balls of potato mixture.
Make a smooth batter with batter ingredients.
Dip potato balls in batter to coat well and deep fry till golden brown.
Transfer to a kitchen towel.
Serve with tomato ketchup or green chutney.
This is sweet braided bread. I halved the original recipe and added walnuts as well, though the original calls for only raisins.
Recipe source: My favourite Pastime
2 ½ cups all-purpose flour
1 tsp instant yeast
2-3 tbs sugar
¼ tsp salt
½ cup raisins
½ cup chopped walnuts (optional)
2 tsp grated lemon rind
1 tsp vanilla essence
½ cup warm milk (may need additional 2 tbsp)
1 egg yolk (keep the white for glaze)
3 tbsp melted butter
1 tbsp slivered almonds
1 tbsp extra sugar for sprinkling
1 egg white too glaze
Mix flour, yeast, salt, sugar, lemon rind in a large bowl or food processor bowl.
Stir in raisins and nuts.
In a separate bowl, whisk egg, egg yolk, milk, vanilla essence and melted butter.
Add to flour and mix to get smooth dough.
Knead for 10 mins.
Place the dough in a lightly oiled bowl and keep aside in a warm place for 1 hr till doubled in size.
Take a baking tray and line with parchment paper. Sprinkle cornmeal or semolina and keep aside.
Knead the dough lightly and divide into 2 parts (original calls for 3)
Divide each part to 3 and roll to long rope. Braid the 3 pieces.
Place on the baking tray.
Braid the other dough as well and keep on top of the first braid and press down gently.
Cover with oiled cling wrap and keep aside for 30 -40 mins.
Meanwhile preheat oven to 180 degree Celsius.
Beat egg white lightly and brush on top of the risen bread.
Sprinkle sugar and slivered almonds.
Bake for 30-40 mins until golden in colour.
Cool completely on a wire rack.
Slice and serve.