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  • CHILLI CHICKEN FRIED RICE

    CHILLI CHICKEN FRIED RICE

    CHILLI CHICKEN FRIED RICE

    A scrumptious blend of Jasmine rice and chicken in Chinese spices
    Print Recipe
    Servings 5 People

    Equipment

    • Knife
    • Chopping board
    • mixing bowls
    • deep round pan ( karahi)
    • wok

    Ingredients
      

    • 600 g boneless chicken (thigh fillet cut into small pieces, approximately 1”)
    • 600 g Jasmine rice (or basmati rice. If using basmati rice, wash and soak for half an hour whereas for jasmine rice, there’s no need to soak it beforehand)
    • 3 eggs
    • 1 tbsp butter and salt to taste ( for scrambled eggs)

    For Chicken:

    • Oil for deep frying 
    • 3 tbsp cornflour
    • 2 tsp Salt
    • 2 tsp Chilli powder
    • 2 tsp Ajinomoto (flavour enhancer/monosodium glutamate)
    • 2 tbsp soya sauce
    • 2 tsp garlic paste or crushed garlic

    For Rice:

    • 4 tbsp sesame oil (if not available, use any cooking oil)
    • ¼ cup chopped spring onions (keep the white and green part separate)
    • 3 cloves garlic (finely chopped)

    Seasonings-

    • Salt
    • 1 tsp black pepper powder
    • 1-2 tsp crushed chilli flakes (depending upon the desired spice level)
    • 1 ½ tsp flavour enhancer (Ajinomoto/monosodium glutamate)
    • 2 tbsp light soya sauce (or 1 tbsp dark soya sauce)

    Instructions
     

    • Wash the rice, add 5-6 cups of water and let it boil.
    • When the rice is completely cooked, drain the water and immediately wash rice under cold water to take out any remaining warmth in the rice. Leave it in the sieve until you are doing the rest of the cooking. This is important because it will help to get rid of the moisture in the rice.
    • Beat the two eggs, add salt to taste.
    • In a pan heat butter and pour the beaten eggs. Quickly stir to make scrambled egg.
    • Cook for 2-3 minutes until eggs are cooked. Set aside.
    • For chicken, marinate chicken with all the ingredients mentioned in this section. Heat oil in a deep frying pan (karahi).
    • Fry the chicken pieces one by one in batches. Start frying on high flame, after few minutes when the coating gets crispy, fry it on low medium flame so the chicken gets cooked from inside (approximately 5-6 minutes) and then again on high flame for few minutes before taking it out. This process of frying will make the chicken crispy from outside and yet juicy and tender from inside.

    Final Mixing –

    • Heat the sesame oil in a wok, saute chopped garlic and white part of onions on medium high flame. Now lower the flame.
    • Add scrambled eggs, fried chicken pieces and boiled rice.
    • Sprinkle all the seasonings and gently mix in. Let it cook on very low flame for 6-8 minutes. Stir occasionally trying not to break the rice. This will help blend in all the flavours properly. Finally mix in the green part of the spring onion.
  • CHILLI CHICKEN

    CHILLI CHICKEN

    CHILLI CHICKEN

    A spicy and slightly sour, crispy Indo-Chinese appetizer made with boneless chicken
    Print Recipe
    Servings 4 People

    Equipment

    • Knife
    • Chopping board
    • mixing bowls
    • deep round pan ( karahi)
    • wok

    Ingredients
      

    For chicken-

    • 500 g chicken (boneless thigh fillet cut into medium pieces)
    • 1 tbsp corn flour
    • 1 tbsp plain flour
    • 1 tsp crushed garlic
    • 1 tsp Ajino-moto/Chinese salt/flavour enhancer
    • 1 tsp red chilli powder
    • 1 tsp salt
    • 1 tsp soya sauce
    • 1 egg white
    • Oil for deep frying

    For the sauce-

    • 2 tsp garlic (finely chopped)
    • 8-10 spring onions (separate the greens and whites as in the picture)
    • 3-4 tsp crushed green chillies (variate the quantity according to your preference)
    • 1 cup mixed bell peppers (cut into cubes)
    • ½ cup red onion (cut the onion into quarter and separate the layers)
    • 2 tbsp sesame oil (best for Indo-Chinese dishes or use any other oil if not available)
    • 1 tsp sesame seeds
    • 1 tsp ajinomoto
    • 1 tsp soya sauce
    • ½ tsp vinegar 
    • 1 tsp chilli garlic sauce (optional)
    • Salt to taste
    • 1 tbsp cornflour (dissolve in ¼ cup water)

    Instructions
     

    • Marinate chicken with all the ingredients in the chicken section and leave aside for half an hour.
    • Heat oil in a round deep pan for frying chicken. When the oil is hot, add some pieces of chicken. Start with high flame. When the chicken pieces get a brown coating, turn the pieces. When the pieces are brown from both sides, keep the flame low medium and continue frying for about 8-9 mins. Now switch the flame high for a minute again and then take the pieces out. This process will keep the chicken pieces juicy and tender from inside, yet crispy from the outside. Fry the rest of the pieces similarly in batches.

    For the sauce:

    • In a wok, heat oil and add sesame seeds. Saute garlic and the white part of spring onions and crushed green chillies.
    • Keep the flame high and add soya sauce, ajinomto, vinegar, salt and chilli garlic sauce. Add 1 cup water and Simmer for a minute or two. 
    • Add the peppers and onions. Mix in and add the fried chicken pieces. Mix in properly and then When all the ingredients are blended in properly, switch off the flame. Finally mix in the green part of the spring onions. 
    • These measurements will give a semi dry consistency. If you wish to make it more saucy add more water and proportionately increase the quantity of the dissolved cornflour.
  • CHICKEN TIKKA BIRYANI

    CHICKEN TIKKA BIRYANI

    CHICKEN TIKKA BIRYANI

    An authentic rice dish made with chicken tikka and aromatic whole spices
    Print Recipe
    Servings 6 People

    Equipment

    • Knife
    • Chopping board
    • mixing bowls
    • 2 pots with lid
    • deep round pan ( karahi ) optional
    • sieve
    • muslin cloth
    • aluminium foil
    • 2 ladles

    Ingredients
      

    • 1 whole chicken (with bones cut into medium pieces)
    • You can also use boneless chicken 750g or 6 leg pieces ( with thigh)
    • 750 g rice (preferably sella rice/ biryani rice)
    • Wash and soak the rice for about an hour
    • ½ cup cooking oil
    • 3 tbsp ginger garlic paste
    • 2 medium size onions (sliced)
    • 2-3 tsp cumin seeds
    • Whole garam masala:
    • 2-3 bay leaves
    • 4-5 green cardamom pods
    • 4 black cardamom
    • 6-8 peppercorn
    • 6-8 cloves
    • 2 tsp garam masala powder
    • 3 tsp saunf powder (fennel seeds powder)

    Marinade for chicken:

    • 2 tbsp yoghurt
    • 3 tsp ginger garlic paste
    • Salt
    • 2 tsp chilli powder
    • 2 tsp zeera powder (powdered cumin seeds)
    • 2 tsp black pepper powder
    • ½ tsp deep orange food colour
    • 1 tbsp cornflour
    • 3 tbsp oil
    • Marinate the chicken with the above ingredients (except oil) and keep aside for at least an hour. If time allows, its best to leave it for longer.

    Garnishing

    • 2 medium size onions ( sliced and deep fried in golden brown colour)
    • Mix 3 tsp kewra water and ½ tsp deep orange food colour

    Instructions
     

    Chicken

    • In a flat large pan, add cooking oil and place chicken pieces on it on a medium high flame.
    • Turn the pieces after they turn light brown on one side.
    • Cover and cook for about 15 minutes. Check the pieces, they would have turned light brown at the other side as well.
    • Dry out any water left (if any released from the chicken). Chicken pieces should be cooked and tender from inside by now and a brown crisp outer layer on both sides.
    • Heat oil in a karahi ( deep round pan) and deep fry chicken on high heat for 2-3 minutes for a more crisp coating.

    Rice

    • Start boiling the rice on one side with about 2-3 tbsp salt and about a litre of water. You need to make sure there’s enough water for the rice to boil properly. Doesn’t matter if the water is excess.
    • Meanwhile, In a large pot, fry onions until golden (2 medium size sliced). Also add the cumin seeds and whole spices.
    • When they start splattering, add in ginger garlic paste, suanf powder, salt and garam masala powder. Fry for few minutes.
    • Add about two cups of water and let it boil. 
    • Check the rice, when its about 80% cooked, drain the water. Its important that the rice is not fully cooked at this point, because we will need to steam cook further in the process.
    • Add the rice to the prepared masala while its steaming hot and gently mix. Adjust the quantity of water and make sure there’s some moisture in the rice to allow it to steam cook. 
    • Place the prepared chicken pieces on top of the rice and cover tightly. Leave it on a medium flame to build the steam and then leave it on low flame for about 20 minutes. The lid should be absolutely tight at this point. Use aluminium foil or a moist cloth with the lid to secure it tightly.
    • Remove the lid and mix very gently the rice and chicken pieces turning just twice. Be very careful not to break the rice as it will be very soft at this point. Finally sprinkle both the garnishing and a dollop of butter ghee. Cover and steam cook for another 20 minutes. Serve the biryani with raita ( a yoghurt dip accompanied with biryani)

    Notes

    • During the process of steamed slow cooking, it’s very important to make sure there’s enough steam inside the pot.
  • CHICKEN MAKHNI SHORBA

    CHICKEN MAKHNI SHORBA

    CHICKEN MAKHNI SHORBA

    chicken curry cooked with light and flavourful spices
    Print Recipe
    Servings 4 People

    Equipment

    • Knife
    • Chopping board
    • Pot with a lidj

    Ingredients
      

    • 1 chicken (cut into 12 pieces) or 750g mutton/lamb
    • 125 g diced onion
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 2 tbsp yoghurt (whisked)
    • 1 tsp fennel seeds
    • 4 green cardamoms
    • 1 inch cinnamon stick
    • 6-8 black peppercorn
    • 2 tsp red chilli powder (If possible, Kashmiri chilli powder)
    • Salt to taste
    • 2 tbsp oil
    • 4 tbsp butter
    • 1 tbsp Ginger juliennes
    • ¼ cup Coriander leaves

    Instructions
     

    • Heat oil in a pot, add fennel seeds, green cardamoms, peppercorn and cinnamon stick. Add and saute onions until transparent. 
    • Now add chicken /mutton and fry on high heat with ginger garlic paste.
    • Add ginger juliennes, yoghurt, red chilli powder and salt. 
    • Add butter and cook till the oil begins to separate. 
    • Now add approximately two cups of water. Cook on high flame until it starts bubbling. After few minutes simmer cook on medium flame until the chicken/mutton is tender.
  • CHICKEN GYRO PLATTER

    CHICKEN GYRO PLATTER

    CHICKEN GYRO PLATTER

    Greek style marinated chicken tenders, packed with flavour from warm spices, served on a bed of spiced rice with salad and a dip
    Print Recipe
    Servings 4 People

    Ingredients
      

    Chicken:

    • 500 g chicken thigh fillet (cleaned and uncut)
    • 1 tsp Paprika
    • 1 tsp Chilli powder
    • 1 tsp Cumin powder
    • ½ tsp Onion powder
    • ½ tsp coriander powder
    • ½ tsp black pepper powder
    • 1/4 tsp turmeric
    • 1 1/2 tsp salt
    • 1 tbsp olive oil
    • 1 tbsp lemon juice
    • 2 tsp minced garlic
    • Marinate the chicken thigh fillets with all these ingredients and set aside for at least half an hour
    • 2 tbsp oil for pan frying chicken

    Rice:

    • 3 cups basmati rice (boiled)
    • 2 tbsp cooking oil
    • ¼  cup diced onion
    • 1 tsp minced garlic
    • 1/2 cup chopped tomatoes
    • 1 tsp paprika
    • 1/4 tsp turmeric
    • ½ tsp cumin seeds
    • 1/2 tsp Deep orange food colouring
    • Salt to taste
    • 2 tbsp water

    White sauce:

    • ½ cup Greek yoghurt (thick yoghurt)
    • 1/3 cup Mayonnaise
    • 1 tsp Dill powder
    • 1 tsp Dried parsley
    • 1 tsp Minced garlic
    • ½ tsp Vinegar
    • ½ tsp Lemon juice
    • ½ tsp black pepper powder
    • Salt to taste
    • Mix In all the Ingredients together and refrigerate

    Salad:

    • 1 cup Lettuce (shredded)
    • ½ cup Tomato (diced)
    • ½ cup Onion (sliced)
    • Few green olives (optional)
    • 1 tbsp Olive oil
    • ½ tsp lemon juice
    • Salt to taste
    • Toss all ingredients together and refrigerate

    Instructions
     

    Chicken

    • In a pan heat oil and place the fillets on high flame. Once crisp from bottom turn the pieces. When crisp from the bottom again, lower the flame and cover with a lid. Steam cook for about 10-15 mins so the chicken becomes tender and remains juicy. Add 2 tbsp of water if its sticking to the pan just to give some moisture.

    Rice

    • In a round pan, add oil, sprinkle cumin seed, fry the diced onions and garlic. Add tomatoes and all the other spices in this section, except the boiled rice and fry for two minutes. Add 2 tbsp water and let it cook for couple of minutes more. Adding water makes it easier to blend in the spices with the rice.
    • Now add the boiled rice and mix in gently on low medium heat. Leave It for 3-4 minutes on low flame tossing the rice occasionally.
    • Ready to set the platter as shown in the video!

  • CHICKEN 65

    CHICKEN 65

    CHICKEN 65

    Succulent boneless chicken appetiser coated with spices and deep fried
    Print Recipe

    Equipment

    • Knife
    • Chopping board
    • mixing bowls
    • deep round pan ( karahi)
    • wok
    • Ladle

    Ingredients
      

    • 500 g Chicken thigh fillet ( cut into approx 1” cubes)
    • preferable to use thigh fillet than chicken breast as thigh fillet is more succulent 

    Marination for chicken

    • 1 egg
    • 2 tbsp cornflour
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 tsp red chilli powder
    • 1 tsp cumin seeds powder
    • ½ tsp black pepper powder
    • A pinch of haldi (turmeric powder)
    • 1 tsp lemon juice
    • 1 tsp baking soda
    • ½ tsp salt
    • 1 tsp Ajinomoto/Chinese salt/flavour enhancer
    • 1 tsp soya sauce
    • Oil for deep frying

    For the sauce

    • ¼ cup oil
    • 1 tsp cumin seeds
    • 3-4 green chillies (slit into half)
    • 1 tsp ginger finely chopped
    • 1 tsp garlic finely chopped
    • 10-15 Curry leaves 
    • ½ tsp salt
    • A pinch of deep orange food colour
    • 1 tsp tomato ketchup
    • 1 tsp chilli garlic sauce ( sriracha sauce or any other red chilli garlic flavoured sauce )

    Instructions
     

    • Marinate chicken pieces with all the ingredients in this section and leave aside for at least half an hour. If time allows for couple of hours. Make sure the chicken is properly coated with the ingredients.
    • Heat oil in a deep round pan ( kadhai). Fry chicken pieces in batches. Start frying from medium high flame . Once you get a crisp coating on the outer layer switch the flame to medium low flame and fry for about 8 minutes to cook the chicken from inside. Switch the flame to medium high for the last 2 minutes and take the pieces out. This process of frying will help to keep the chicken succulent from inside and crispy from outside.
    • It’s preferable to use a wok for mixing the chicken and sauce. Heat oil in the wok add cumin seeds and curry leaves. Saute green chillies, chopped ginger and garlic. Fry for a minute or so. Add all the other ingredients in this section. 
    • Add ½ cup water to the sauce and let it boil. Finally mix the fried chicken pieces in the sauces. Cover and let it steam cook for approximately 8-10 minutes. 
    • Chicken 65 is now ready to serve.

    Notes

    • You can fry the pieces and prepare the sauce beforehand. At the time of serving mix them together and steam cook for 5-10 mins before serving.
  • CHICKPEAS SHAKSHUKA

    CHICKPEAS SHAKSHUKA

    CHICKPEAS SHAKSHUKA

    A Mediterranean dish prepared with poached eggs and chick peas in a sauce of tomatoes and spices
    Print Recipe

    Equipment

    • Knife
    • Chopping board
    • mixing bowls
    • fry pan
    • Ladle

    Ingredients
      

    • 2 eggs
    • 1 cup boiled chick peas 
    • 200 g tomatoes (grind)
    • 1 tsp tomato paste
    • 2 medium size onions (sliced)
    • 3 cloves garlic (chopped)
    • 2 tsp olive oil

    Seasoning

    • Salt
    • 1 tsp cayenne pepper
    • 1 tsp smoked paprika
    • 1 tsp cumin powder
    • 1 tsp dried parsley
    • Coriander leaves and crushed black pepper for garnishing

    Instructions
     

    • In a frying pan, heat olive oil and saute garlic and onions.
    • Add ground tomatoes, boiled chick peas and seasonings. Fry for a few minutes until most of the water dries out and you can see a nice reddish colour. Taste and adjust the seasoning.
    • Make two holes in the pan within the sauce and pour one egg in each hole. Just make sure there should be some moisture in the sauce. Add a tbsp water if needed. Now cover with the lid and cook for 5-6 minutes on low heat. 
    • sprinkle black pepper on the eggs and coriander leaves before serving. 
  • crispy fried fish

    crispy fried fish

    Fish marinated in spices, dipped in a batter and then fried – Street food style

    Serves 8-10 people

    EQUIPMENT NEEDED

    knife

    chopping board

    Mixing bowl

    Deep frying pan ( karahi)

    ladle

    Ingredients:

    Marinade-

    1 kg boneless tilapia fillets (cut into cubes of about 2”-3”)

    4 tbsp lemon juice

    4 tsp red chilli powder (adjust according to individual preference)

    3 tsp cumin seeds powder

    Salt to taste

    3 tsp garlic paste

    Batter-

    1 ½ cup rice flour

    1 ½ cup water

    Salt

    2 tsp chilli powder

    ¼ tsp deep orange food colouring

    Oil for deep frying

    2 tsp chat masala for garnishing

    Method:

    Marinate fish with all the ingredients in this section and leave aside for at least an hour. 

    Prepare the batter with a flowing consistency. It shouldn’t be too thick, just enough to wrap the fish. You will not get a crispy finish if it’s too thick. Rice flour has a tendency to rise when mixed with water. if you mix it and leave aside you might have to add little water before frying because it would thicken a little bit .

    Heat the oil for frying in a karahi (deep round pan). Once the oil is hot, dip each piece of fish in the batter and fry in batches. Flip the fish pieces once they get crisp on one side else the masala will come off. It takes approximately 5 -6 minutes to fry each batch because fish doesn’t take long to cook.

    Sprinkle chat masala and serve with green chutney !

  • CAULIFLOWER LAMB CURRY

    CAULIFLOWER LAMB CURRY

    CAULIFLOWER LAMB CURRY

    Lightly spiced Indian curry – a combination of meat and veggies
    Print Recipe

    Equipment

    • Knife
    • Chopping board
    • mixing bowls
    • Ladle
    • Pot with a lid
    • wok
    • Pressure cooker ( optional)

    Ingredients
      

    Meat

    • 500 g lamb /mutton Meat on the bone cut into medium size pieces. Boneless chicken pieces can also be used

    Veggies

    • 500 g cauliflower florets ( this is the weight after chopping)
    • 100 g onion (sliced)
    • 100 g tomatoes ( chopped)
    • 1 tbsp crushed garlic
    • 1 tbsp crushed ginger
    • 1 tbsp grated ginger
    • 1 tbsp chopped green chillies
    • Chopped coriander leaves and green chilli for garnishing

    Seeds and spices

    • 1 tsp cumin seeds
    • 3 tsp salt
    • 2 tsp red chilli powder
    • 1 tsp turmeric powder
    • 2 tbsp coriander powder
    • 1 tsp cumin seeds powder
    • 1 cup yoghurt
    • 1 cup cooking oil
    • Using mustard oil as a cooking medium enhances the flavour in the recipe. Can be made with any preferred cooking oil.

    Instructions
     

    STEP 1 – Cooking Meat

    • Heat ½ cup cooking oil in a pot or a pressure cooker.
    • Fry sliced onions until brown.
    • Add the meat along with crushed ginger, crushed garlic and yoghurt.
    • Fry till the water released from the meat and other ingredients dries up. Do this process on a high to medium flame for 6 – 8 mins or until the water completely dries up.
    • Now add chopped tomatoes, coriander powder, cumin seeds powder and half the quantity of red chilli powder, turmeric and salt. Fry for another 6-8 minutes or until the oil starts to separate.
    • Add approximately 2 cups of water and close the lid.
    • If using the pressure cooker leave on medium flame for 12 mins after the pressure is built. If using a pot – bring it to boil on high flame then cover and simmer cook on low medium flame for at least 35-40 mins or until the meat is tender.
    • While doing this step be careful the meat is fully cooked but not falling off from the bones.
      After the meat is cooked there should be some gravy in it, shouldn’t be completely dry.
    • If, for any reason, it’s gone dry you can add some boiling water and mix in to get some gravy at this Point.

    STEP 2 – Cooking Cauliflower

    • In a wok, heat oil and add cumin seeds, grated ginger, grated garlic and chopped green chillies. Sauté for 2 mins and add cauliflower florets. Spice up with the remaining salt, chilli powder and turmeric . Add approximately 1 cup water, cover and cook on medium heat for 20 mins ( approximately) or until the florets are tender but not mashed up. Don’t worry if there’s some water left or not after it’s tender but avoid over cooking the florets because they break and mush up fairly easily.

    STEP 3 – Blending it together

    • Leave the cooked cauliflower in the wok and mix in the cooked meat. Gently mix in just turning it as minimum as possible. Remember, the meat and cauliflower, both are fully cooked at this point so need to be handled gently.
    • Cover with a lid and let it simmer on low medium flame to blend in all the flavours together.
    • You need to make sure it’s not completely dry there should be some moisture to allow steam which will be very helpful in  blending  everything together.
    • Garnish with chopped coriander leaves,  green chillies and serve with roti/paratha ( Indian flat bread)
  • BIRYANI 2.0

    BIRYANI 2.0

    BIRYANI 2.0

    One pot rice dish infused with Indian flavours
    Print Recipe

    Equipment

    • Knife
    • Chopping board
    • mixing bowls
    • Pot with a lid OR Pressure cooker
    • Ladle

    Ingredients
      

    • 1 cup basmati rice (soaked for half an hour)
    • 2 tbsp cooking oil

    VEGGIES

    • 100 g chopped tomatoes
    • 100 g sliced onions
    • 100 g potatoes cut into cubes
    • 100 g boiled peas
    • 1 tbsp ginger paste
    • 1 1 tbsp garlic paste

    SEASONINGS

    • 1 tsp cumin seeds (zeera)
    • Salt as needed
    • 1 tsp Red chilli powder ( or to taste)
    • 1/2 tsp turmeric powder
    • 1 cup any leftover gravy

    Instructions
     

    • In a pot/pressure cooker add oil and slightly brown onions.
    • Add cumin seeds followed by potatoes, tomatoes, ginger garlic paste and all the seasonings. Fry for few minutes until tomatoes wilt. Add some water, approximately 1 cup to be able to cook till the potatoes are soft.
    • Pressure cook (3-4)mins or  simmer and cover cook until potatoes are cooked. Add frozen boiled peas.
    • If using fresh peas add them with the potatoes.
    • Once the potatoes are cooked its Time to add your left over gravy. Fry for few minutes to blend in all the flavours together
    • Add soaked rice with two cups of water.
    • Pressure cook ( 8-10 mins). 
    • Alternatively, let it boil on high heat for 3-4 mins. Lower the heat to medium, cover and cook for another 5 minutes. Open the lid and give a gentle stir. Put the lid back on and leave it on very low flame for next 20 mins. Make sure theres some moisture and enough steam inside the pot to steam cook the rice. This process makes th3 rice fluffy and soft .

    ALTERNATE SUGGESTION

    • You can also make it from fresh chicken, meat or veggies.
    • ½ kg chicken, mutton or mixed vegetables
    • After frying onions, add spices and tomatoes. Now add your choice of chicken/mutton/mixed vegetables, fry for few minutes until oil separates.
    • Add approximately 2 cups water. Let it boil. Cover and simmer cook on low medium heat for the required time to cook the added protein.
    • Chicken – 20 to 25 mins
    • Mutton – 45 mins
    • Mixed vegetables – 15 mins.
    • After the added chicken/mutton is tender. Add the soaked rice and continue the process.