Chicken Velvet

Egg White -10 No:

Chicken- 1 cup

Butte r- 4 table spoon

Salt - As Required

Pepper - As Required

Coriander Leaves - As Required

Brandy-1 Tea Spoon

Chicken Stock -2 cup

Corn Flour-2 Tea Spoon

Boil the chicken in water for some time and grind it into paste. To this add corn flour, salt, egg white (not beaten) and mix it well. Add ½ cup of water to this mixture, a few drops at a time, until you have a paste like consistency. Beat the egg white until they are just beginning to stiffen. Add ghee to this mixture.

Remove the pan from stove and stir the chicken paste. Return  to boil and simmer for some time until it sets. Boil the chicken stock, brandy (Not necessary to be added but gives a splendid taste when added), corn flour (2 Tea Spoon) and salt together. Pour this above the chicken paste and serve it hot.

Chicken Manchurian

Chicken – 1 Kg

Chicken Stock – 6 Cups

Maida - 4 Table Spoon

Chopped Celery- 4 Table Spoon

Soya bean sauce - 2 Table Spoon

Corn flour - 2 Table Spoon

Tomato sauce- 2 Table Spoon

Chili Sauce - 2 Table Spoon

Egg - 2nos

Aginamoto - 1 pinch

Pepper Powder - 2 Tea Spoon

Garlic - 8 cloves

Onion - 4nos

Capsicum - 2nos

Ginger - 1 piece

Oi l- 2cup

Salt - As Required

Mix maida, egg, corn flour, aginamoto, pepper powder to make a paste. Add the chicken to the paste. Heat oil in a pan and fry the chicken. Chop the garlic, capsicum, onion and ginger in to small pieces and boil these ingredients in chicken stock. To this add tomato sauce and chili sauce. Add the fried chicken pieces to this boiling mixture. Add celery and aginamoto and serve it hot.

Rasam

Dal- 4 cup

Red Chili Powder - 1 Tea Spoon

Turmeric Powder - 1 Tea Spoon

Pepper Powder - 1 Tea Spoon

Coriander Powder - 2 Tea Spoon

Asafetida - 1 Small Piece

Cumin Seeds -1 Tea Spoon

Garlic - 5 Cloves

Dry Red Chili -2 No:

Tamarind - 10 Gram

Tomato - 4 No:

Boil dal with turmeric powder in 3/4 liter of water and drain it well. Roast coriander powder, asafetida, cumin seeds, pepper and grind this into a powder. Add this powder to the dal water. To this add red chili powder, crushed garlic, salt, tamarind and tomato and boil it.

 Heat oil in a pan and sauté mustard, dry red chili, curry leaves. Sprinkle this mixture in the above and rasam is ready to serve.

Chicken Masala

Chicken – 1 Kg

Onion – 1 Cup

Coconut Oil - ½ Cup

Salt, Curry Leaves - As Required

Ginger - 1 piece

Cinnamon stick – 1 Piece

Cardamom - 3 to 4 No:

Green Chili- 4 to 5 No:

Tomato - 4No:

Turmeric Powder – ½ Tea Spoon

Pepper Powder – ½ Tea Spoon

Fennel Seed Powder – ½ Tea Spoon

Garlic - 1 No:

Red Chili - 8-10 No:

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First of all take some oil in a pan and heat it, in this sauté the onion, tomato and green chili separately. Grind garlic, ginger, pepper, red chili, fennel seed, turmeric powder and sauté it well with onion, tomato and green chili. To this add chicken pieces and salt and sauté it. Boil this with curry leaves and water. A simple but delicious chicken curry is ready

Chicken Pasta Salad

Chicken – 1 Kg

Yogurt - 100 ml

Pepper Powder - 2 Tea Spoon

Tomato - 6 No:

Macaroni - 200 ml

Mayonnaise - 200ml

Sugar – A bit

This is a simple dish to make in a Jiffy. Boil the macaroni for about 6 to 8 minutes. Drain and rinse in cool water. To this add yogurt, boiled chicken (it would be better if you add Boneless chicken), mayonnaise, tomato, pepper and sugar which has to be mixed well. Pasta salad is ready to serve.

Chicken Roast

Chicken – 1 Kg 

Potato - ¼ Kg

Coconut Milk – 1 Cup

Ghee-1Spoon

Onion - 2 No:

Oil - 1 cup
Green Chili - 8 No:
Red Chili- 4 No:

Pepper – 8 No:

Garlic – 8 cloves

Red Onion – 6 No:

Ginger – 1 Piece

Salt, Cardamom, cinnamon,

Elachi, Fennel seeds -as required

Fry the sliced pieces of potato and onion. Boil the chicken in coconut milk, ingredients from green chili to salt ingredients is added in to this while the chicken is being boiled. After boiling fry the chicken pieces in hot oil. Sauté the red onion in ghee to prepare gravy. Serve the chicken roast with fried onion and potato.

Now here we can have two ways of preparing, you can either cut the chicken to pieces and prepare as above or you can fry the whole chicken (If the whole of the chicken is used at once it’s better to grill them or place it in an oven) and stuff them with the fried potatoes and onion and serve them.