Pork with Bamboo Shoot

Ingredients

  • 500 gm pork
  • 15-20 dry red chillies
  • 2” ginger
  • 8-10 garlic cloves
  • 1/2 cup shredded fermented bamboo shoot
  • 1 tbsp Sichuan peppercorns
  • Salt to taste
  • Water as required

Method –

  1. Dry roast the peppercorns for 1-2 minutes and keep aside
  2. Coarsely pound the ginger and garlic in a mortar and pestle
  3. Roughly break the dry red chillies and add them in a bowl
  4. Add hot water, cover the bowl and soak the chillies for about 5 minutes
  5. Pound the soaked chillies coarsely in a mortar and pestle
  6. In a pot, add the pork cubes, pounded red chillies, salt to taste and cook for 10-15 minutes stirring occasionally
  7. Add enough water to cover the pork and cook till 50-60% cooked
  8. Add the shredded, fermented bamboo shoot and cook till the pork is completely cooked
  9. Adjust the gravy consistency as per your requirement
  10. Add the coarsely pounded ginger garlic and dry roasted Sichuan peppercorns
  11. Cook for 3-5 minutes and switch off the flame

Curry Leaf Fried Chicken

Ingredients

  • 250 gm boneless chicken, cut into small to medium pieces
  • 2 whole green chillies
  • 1 cup curry leaves
  • 20-25 cloves of garlic
  • 1/2 tsp turmeric powder
  • 1 tbsp salt
  • Juice of 1 lemon
  • Rice flour to coat
  • Oil to deep fry

Method –

  1. Cut the chicken, wash, drain and set aside
  2. Coarsely grind the green chillies, curry leaves, garlic, salt and turmeric powder in a blender
  3. Put this mixture into the chicken and add lemon juice
  4. Marinate for at least 3-4 hours or overnight
  5. Heat oil
  6. Coat each piece of chicken with rice flour and fry for 3-4 minutes
  7. Remove on to an absorbent paper
  8. Fry some garlic cloves and curry leaves and add to the chicken before serving.

Vegetable Cutlet

Ingredients

  • 3 boiled potatoes, mashed
  • 1/4 cup frozen peas, boiled
  • 1/4 cup frozen corn kernels, boiled
  • 1/2 cup carrot, grated
  • 1/4 cup capsicum, diced
  • 2 chopped green chillies
  • 1 tsp lemon juice
  • 1 tsp grated ginger
  • 1 finely chopped medium onion
  • 2 tbsp Finely chopped coriander leaves
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 1/3 cup breadcrumbs
  • Oil to shallow fry

Method –

  1. Mix all the ingredients except oil in a bowl
  2. Make round balls from the dough and press them slightly
  3. Heat oil in a pan
  4. Shallow fry the cutlets for 4-5 minutes till brown on both sides

Chicken Seekh Kebab

Ingredients

  • 500 gm chicken mince
  • 1” piece of ginger
  • 4-5 cloves of garlic
  • 2 medium onions
  • A small handful of coriander leaves
  • 2 tsp salt
  • 2 tsp red chilli powder
  • 1 tsp garam masala powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 2 tbsp oil
  • 1 tsp chaat masala
  • 2 tbsp roasted besan (Gramflour)
  • 2-3 green chillies
  • 1 tsp black pepper powder
  • 1 tbsp roasted and crushed coriander seeds

Method –

  1. Chop the onion, garlic, ginger, coriander leaves and green chillies very finely.
  2. Squeeze this mixture in a strainer or cheesecloth and remove the moisture.
  3. Add this mixture in a bowl and add the chicken mince.
  4. Add all the other ingredients and mix well.
  5. Take cold water in a bowl.
  6. Wet hands with cold water.
  7. Take some mixture and use the metal skewer to make the kebabs.
  8. Give the seekh Kebab shape with wet hands.
  9. Remove from the skewer slowly and place the Kebabs on a plate.
  10. Grease a pan with 1 tbsp oil and place 2-3 kebabs in the pan
  11. Let it cook on medium heat.
  12. Slowly flip the kebabs once it turns brown.
  13. Brush the kebabs with a little oil
  14. Remove from the pan once it is cooked and brown from all sides.

Chicken Reshmi Kebab

Ingredients

  • 500 gm boneless chicken, cut into 1” cubes
  • 1 cup hung curd
  • 2 tsp ginger garlic paste
  • 1/2 tsp black pepper powder
  • 1/2 tsp garam masala powder
  • 1/2 cup cashew almond paste
  • 2 tbsp fresh cream
  • Juice from 1/2 lime
  • Salt to taste
  • 1/2 red bell pepper, diced
  • 1/2 green capsicum, diced
  • 1/2 yellow bell pepper, diced
  • 1 large onion, diced and layers opened
  • 2 tbsp butter

Method

  1. Marinate the chicken with the next 8 ingredients and refrigerate for at least 6 hours or overnight
  2. Soak wooden skewers in water for 1 hour
  3. Skewer the chicken alternately with bell peppers and onions, keeping a little distance between the meat and the vegetables
  4. Heat 1 tbsp butter in a grill pan.
  5. Keep the flame low and cook one side for 5 minutes
  6. Baste the chicken with melted butter occasionally
  7. Cook for about 20 minutes turning the skewers occasionally till done.
  8. Sprinkle chaat masala and serve with green chutney, onion rings and lime.

Pan Fried Chicken Legs

Ingredients

  • 4 chicken legs, cut into 2 pieces each
  • 5 tbsp curd
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala powder
  • 1/2 tsp black pepper powder
  • 1 tsp coriander powder
  • 3 tsp ginger garlic paste
  • 2 tbsp tomato ketchup
  • 1/2 tsp chaat masala powder
  • 2 tsp Kashmiri red chilli powder
  • 2 tsp oil
  • 1 green chilli, finely minced
  • A sprig of curry leaves, finely chopped
  • Coriander leaves finely chopped
  • Salt to taste
  • Juice of 1 lime

Method –

  1. Mix all the marinade ingredients thoroughly
  2. Make slashes in the chicken and combine it with the marinade
  3. Keep it in the refrigerator for at least 3 hours
  4. Heat 3-4 tbsp oil in a non stick pan
  5. Once it is hot, place the chicken pieces in the pan and cook on high heat for 2-3 minutes
  6. Turn the chicken and pour the extra marinade over the chicken pieces
  7. Lower the heat and cook uncovered
  8. Keep on turning at 5 minute intervals and cook on low flame till the marinade dries up and the chicken gets cooked.
  9. Serve hot.