Kerala Style Chilli Chicken

Ingredients

1.5 lb chicken, cleaned and cut into small pieces

To Fry

3 tbsp all purpose flour
2 tbsp kashmiri chilli powder
2 eggs
1 tbsp ginger paste
1 tbsp garlic paste
11/2 tbsp soy sauce
2 tbsp green chilli sauce
salt to taste
oil to fry
water if needed

To make the gravy

2 large onion, ground to smooth paste without adding water
1 tsp garlic paste
7 green chillies, chopped into medium pieces
2 tsp kashmiri chilli powder
4 tbsp tomato sauce
3 tbsp soy sauce
2 tbsp green chilli sauce
11/2 tsp pepper powder
salt to taste
2 tbsp oil (the oil that was used to fry the chicken can be reused)

Preparation

1. Make a smooth paste with all the ingredients mentioned in the "to fry" section and marinate the chicken with this and keep aside for an hour.

2. Heat oil in a kadai and fry the chicken until they turn light brown in color. Keep them aside.

3. Now heat 2tbsp oil in a large vessel and put the chopped green chillies to this and fry for a minute.

4. Add the onion and garlic paste to this and fry for 10 minutes in medium heat.

5. After that, add kashmiri chilli powder and fry for a minute.

6. Now add the fried chicken pieces to this and mix well.

7. Add the tomato sauce, soy sauce ,green chilli sauce and pepper powder to this and mix well gently. (You can add salt at this stage if required)

8.  Cook for another 15 minutes, stirring continuously and turn off the heat.

Dry Chilli Paneer

Ingredients

400 gms of paneer, diced into cubes
2 tbsp chopped spring onion
Oil to fry

For the batter

31/2 tbsp all purpose flour
31/2 tbsp corn flour
1 tsp red chilli powder
1 tsp kashmiri chilli powder
salt to taste
water as required

For the sauce

2 large onions, diced into cubes
1 capsicum, diced into cubes
8 green chillies, finely chopped
6 garlic cloves, finely chopped
2 tbsp tomato sauce
3 tbsp tomato chilli sauce
2 tbsp soya sauce
salt to taste
3 tbsp oil (You can re-use the oil that was used for frying the paneer)

Preparation

1. Make a smooth and thick paste using all the ingredients mentioned in the "for the batter" section.

2. To this batter add the paneer cubes and mix well so that all of them are well coated with the batter. Keep aside for 10 minutes.

3. Heat oil in a kadai. Put the battered paneer cubes in it and fry till golden brown. Drain on paper towel and keep aside.

4. Heat oil in wide pan and add onions to it. Saute in high flame for 1 minute.

5. Add the diced capsicum, chopped garlic and green chilly along with salt to this and saute for another 3 to 4 minutes in medium flame.

6. Now add the tomato  sauce, tomato chilli sauce and soy sauce and mix well. Adjust the salt at this stage and cook for 2 minute in low heat. Stir in between.

7. To this add the fried paneer cubes and mix well. Make sure all the cubes are well coated with the sauce. Turn off the heat after 2-3 minutes.

8. Now add the chopped spring onion to this and mix well. Chilli paneer is ready to serve.

Serve hot!!

Gobi Manchurian

Ingredients

1 medium size cauliflower,cut into florets and washed  thoroughly
3 cups of water
salt to taste
Oil to fry
3 tbsp finely chopped spring onion

For the batter

21/2 tbsp all purpose flour
21/2 tbsp corn flour
1 tsp chilli powder
2 pinches of baking powder
3 drops of red food color
salt to taste
1 egg (vegans can use water instead of egg)

For the sauce

1 medium red onion, chopped
1/2 tbsp finely chopped ginger
1 tbsp finely chopped garlic
6 green chillies, finely chopped
4 tbsp tomato sauce
11/2 tbsp tomato chilli sauce
1 tbsp soya sauce
2 tsp corn flour
1/4 cup water
2 drops of red food color
oil 2 tbsp (You can re-use the oil that is used for frying the cauliflower)
salt to taste

Preparation

1. Boil 3 cups of water in a vessel. Once the water starts boiling, add the cauliflower florets along with some salt. Cook for 4-5 minutes. Drain the water and keep aside.

2. To make the batter, mix all the ingredients except egg to a bowl and mix well. Now add the egg to this and mix well to get a thick smooth paste (Vegans can use water instead of egg).

3. To the batter, add the half cooked cauliflower florets and mix well so that all of them are well coated with the batter.

4. Heat oil in a kadai. Put the cauliflower florets to this and deep fry until they are golden brown in color. Drain on paper towel and keep aside.

5. To prepare the sauce, heat oil in a pan. Add the chopped onions,ginger,garlic,green chillies and salt to this and saute until onion is translucent.

6. To this add the tomato sauce and tomato chilli sauce. Cook in low flame until the oil separates.

7. Now add the soya sauce to this. mix well and cook for another 2 minutes.

8. While this is in progress, mix the corn flour with 1/4 cup of water without leaving any lumps. Add this to the sauce mix along with the food color and cook in medium heat. Check for salt at this stage and add if needed.

9. Once the sauce thickens up, put the fried cauliflower florets to it and mix well carefully without breaking the florets in low heat. Make sure all the florets are well coated with the sauce. Turn off the heat after 2-3 minutes.

10. To this add the finely chopped spring onion and toss well.

Gobi  Manchurian is ready to serve.

Indo Chinese Egg Fried Rice

Ingredients

2 cups of basmati rice
4 cups of water

4 eggs
1 medium size white onion, chopped
3 garlic cloves, finely chopped
1 inch ginger, finely chopped
1 green chilli, finely chopped
1/2 cup of chopped carrots
1/2 cup of chopped french beans
1/4 cup of fresh green peas
a bunch of spring onions, chopped
11/2 tsp soya sauce
1 tsp  tomato chilli sauce
1 tsp vinegar
1/4 tsp pepper powder
salt to taste
2 tbsp water
5 tbsp sesame oil

Preparation

1. Cooking the rice
   a. Soak the rice for 10 minutes and drain in a colander .
   b. Heat 2 tbsp sesame oil in a large vessel.
   c. Add the rice and stir fry for 5 minutes.
   d. Add 4 cups of water and salt as required to this and cook the rice in medium heat. (Stir once in a while)

2. Preparing the egg scramble
   a. Beat the eggs with 1/4 tsp of pepper powder and 2 pinches of salt.
   b. Heat 1 tbsp of sesame oil in a pan.
   c. Add the beaten egg to this and scramble until it is cooked and keep aside.

3. Heat 2 tbsp of sesame oil in a large pan and add the sliced onion with chopped ginger,garlic and green chilli for a minute.

4. Now add the chopped carrots, french beans and green peas to this and saute for another  2 to 4 minutes.

5. Sprinkle 1 or 2 tbsp of water to this and cover the pan with a lid and cook the vegetables in medium heat.

6. Add vinegar, soy sauce and chilli tomato sauce to this and mix well.

7. Turn the heat to low. Add the cooked rice to this and combine well. Add salt if needed.

8. Now add the scrambled egg and chopped spring onion to this and again mix thoroughly. Turn off the heat