Crispy Fried Chicken

INGREDIENTS

1. Chicken - 6 (Leg Pieces)
2. Egge - 2 Nos
3. Chilli Powder - 1 tsp (Or As Per Taste)
4. Coriander Powder - 2 tbsp
5. Mutton Masala - 2 tsp
6. Salt (To Taste)
7. Coriander leaves - 3 tbsp (Finely Chopped)
8. Garlic Cloves - 20/25
9. Olive Oil - 250 ml
10. Butter - 50 gms
11. Lemon (For Garnish)

PROCEDURE

1. Marinate Chicken with Chilli Powder, Mutton Masala, Salt, Coriander Powder, Coriander Leaves
2. Take a pan and put the Garlic cloves in it before adding Butter and Olive Oil
3. Heat on slow flame
4. On a plate spread Oats and roll the marinated Chicken leg pieces in it till completely covered
5. Place the Chicken Leg pieces in the oil in the pan and fry on high heat till golden on one side and then turn and repeat till golden on other side too
6. Turn the pieces again and cook on low flame so that they cook till inside
7. Garnish with Coriander leaves, Lemon Wedges and serve hot with Parathas

NOTE: Eggs can be replaces with Rawa, Cornflakes or Breadcrumbs

Serve hot as side dish or snacks with drinks

Diet Chicken

INGREDIENTS

1. Chicken (Breast Pieces) - 2
2. Red Chilly Flakes (Dominos; As Per Taste)
3. Salt (As Per Taste)
4. Oregano Mix (Dominos; As Per Taste)
5. Olive Oil - 1 tsp
6. Coriander - 1 tbsp (Finely Chopped)
7. Lemon - 1
8. Honey - 2 tsp

PROCEDURE

1. Slice the breast pieces horizontally into thin flat strips (1 piece into three flat strips)
2. Take a flat pan, add olive oil, and place the strips on the pan
3. Put on the gas to medium flame to avoid sputtering
4. Cook both sides till one side looks cheesy in texture and turn it over
5. Sprinkle Salt, Oregano Mix, Chilly flakes on both sides
6. Take it out on a serving dish and garnish with lemon juice, Honey, Coriander and leftover Olive Oil from the pan.

Note:  This makes a nice serving at parties with drinkso

Kevab (Meat Balls)

INGREDIENTS

1. Mutton Mince - 500 gms
2. Turmeric powder - 1 tea spoon
3. Red chili powder - 1/2 tea spoon
4. Cumin powder - 2 tea spoons
5. Bread slices - 2 nos
6. Onions ( finely chopped) - 1 no
7. Potato ( boiled and smashed) - 1 no
8. Ginger garlic paste - 2 tea spoons
9. Eggs - 4 nos
10. Salt to taste
11. Oil  - 3 to 4 spoons
12. Mint leaves - 2 to 3 sticks
13. Lime -1 no

PROCEDURE

1. Mix the mince with turmeric, chili powder, cumin powder, ginger garlic paste, onions and  salt
2. Add the mashed boiled potato to it 
3. Soak the bread slices in water and squeeze out  the water 
4. Mix the soaked bread with the mince mixture
5. Beat the eggs
6. Add a part of the beaten eggs as a binder, if required
7. Shape into round balls
8. Heat oil in a pan
9. Dip the meat balls into the beaten eggs and fry till golden brown
10. Remove and keep them on a paper napkin to soak out  the extra oil.
11. Serve in a platter decorated with lime slices and mint leaves

NOTE : Can be served with Dhansak 

Mutton Cutlets

INGREDIENTS

1. Mutton mince. 500 gms.
2. Finely chopped onions ( medium sise) . 2 nos.
3. Boiled and smashed potatoes (medium size) . 1 no.
4. Eggs  3 nos.
5. Ginger garlic paste. 1 table spoon.
6. Green chilies. (finely chopped). 2 nos.
7. Turmeric powder . 1 tea spoon.
8. Lemon juice. 3 tea spoons.
9. Coriander (finely chopped). 50 gms (aprox)
10. Salt to taste.
11. Oil. 3 table spoons.

PROCEDURE

1. Wash and marinate the minced mutton  in lemon juice, turmeric powder, salt,  and ginger garlic paste and keep it aside for 15 minutes..
2. Heat oil in a pan and fry the onions till translucent..
3. Add the marinated mutton, chopped green chilies, in the pan and mix  well.
4. Remove from the fire and let cool.
5. Add the mashed potatoes and coriander to the mixture. 
6. Make small round balls of this mixture and press with hand to form flat discs and keep aside.
7. Beat  egg white till stiff and add the egg yolks  and mix lightly.
8. Heat oil in a frying pan for shallow frying.
9. Dip the discs in the egg and shallow fry both sides on medium flame.
10. Remove and place them on a paper napkins to soak away the extra oil.
11. Serve in a plate with potato wafers, dips and ketchup.

Diet Chicken

INGREDIENTS

1. Chicken (Breast Pieces) - 2
2. Red Chilly Flakes (Dominos; As Per Taste)
3. Salt (As Per Taste)
4. Oregano Mix (Dominos; As Per Taste)
5. Olive Oil - 1 tsp
6. Coriander - 1 tbsp (Finely Chopped)
7. Lemon - 1
8. Honey - 2 tsp

PROCEDURE

1. Slice the breast pieces horizontally into thin flat strips (1 piece into three flat strips)
2. Take a flat pan, add olive oil, and place the strips on the pan
3. Put on the gas to medium flame to avoid sputtering
4. Cook till one side looks cheesy in texture and turn it over
5. Cook the other side also till the same texture is obtained
6. Sprinkle Salt, Oregano Mix, Chilly flakes and turn it over
7. Repeat the same with the other side and let it cook till done
8. Take it out on a serving dish and garnish with lemon juice, Honey, Coriander and leftover Olive Oil from the pan

NOTE: Serve with Mayonnaise or Green Chutney or simply eat it before it gets cold 

Crispy Fried Chicken

INGREDIENTS

1. Chicken - 6 (Leg Pieces)
2. Oats - 250 gms
3. Chilli Powder - 1 tsp (Or As Per Taste)
4. Coriander Powder - 2 tbsp
5. Mutton Masala - 2 tsp
6. Salt (To Taste)
7. Coriander leaves - 3 tbsp (Finely Chopped)
8. Garlic Cloves - 20/25
9. Olive Oil - 250 ml
10. Butter - 50 gms
11. Lemon (For Garnish)

PROCEDURE

1. Marinate Chicken with Chilli Powder, Mutton Masala, Salt, Coriander Powder, Coriander Leaves
2. Take a pan and put the Garlic cloves in it before adding Butter and Olive Oil
3. Heat on slow flame
4. On a plate spread Oats and roll the marinated Chicken leg pieces in it till completely covered
5. Place the Chicken Leg pieces in the oil in the pan and fry on high heat till golden on one side and then turn and repeat till golden on other side too
6. Turn the pieces again and cook on low flame so that they cook till inside
7. Garnish with Coriander leaves, Lemon Wedges and serve hot with Parathas

NOTE: Oats can be replaces with Rawa, Cornflakes or Breadcrumbs

Pakodas / Bhajiyas with a Difference

INGREDIENTS

1. Besan - 400 gms
2. Curd - 3 tbsp
3. Tomatoes - 20 Slices (Thinly Sliced)
4. Doodhi / Lauki - 20 Slices (Thinly Sliced)
5. Paalak - 20 (Whole Leaves)
6. Green Chillies (Optional/As per Taste; Chopped Finely)
7. Coriander - 3 tbsp (Finely Chopped)
8. Sugar - 1 tsp
9. Water (To make Batter)
10. Salt (To Taste)
11. Oil (To Fry)

PROCEDURE

1. Take a glass bowl, add Besan, Curd, Coriander, Salt, Green Chillies, Sugar and mix to make a thick batter
2. Heat Oil in a pan
3. Carefully cover each Slice of (Tomato, Doodhi) / Leaf of (Paalak) with the batter and immerse in the hot oil
4. Fry till golden in colour

NOTE: Serve Hot with any Dip, Chutney or Tomato Ketchup 

Mutton Chops

INGREDIENTS

1. Mutton - 1 kg
2. Onions - 1 kg
3. Tomatoes - 1/2 kg
4. Curd - 800 gms
5. Mustard Oil - 250 ml
6. Zeera - 2 tsp
7. Coriander Powder - 4 tsp
8. Green Chillies - 10-12 (Depending on Potency; Finely Chopped)
9. Coriander - 8-10 tbsp (Finely Chopped)
10. Curry Leaves - 20/25
11. Garlic - 50 gms 
12. Ginger - 100 gms (Grated/Flaked)
13. Garam Masala (Whole) - {Pepper - 15/20, Laung - 10, Tej Patta - 5, Cinnamon - 3/4, Black Elachi - 5 (Opened)}
14. Haldi - 1 tsp
15. Red Chilli - 2 tsp (Powder)
16. Garam Masala (Powder)
17. Water (To Cook)
18. Salt (To Taste)
19. Lemon (For Garnish)

PROCEDURE

1. Pressure cook the chops with Salt and cool them down
2. Marinate the chops in Curd mixed with Salt, Haldi, Red Chilli, Ginger for about 4-5 hours
3. Take 1/2 kg Onions, slice them and keep aside
4. Finely slice Tomatoes and keep them aside
5. Grind 1/2 kg of Onions and garlic into a paste
6. Take a large pan (Preferably flat bottomed), heat Mustard oil till 3/4 done, put off the flame and let it cool a bit
7. Add Zeera, Garam Masala (Whole), Coriander Powder, Curry Leaves, Green Chillies
8. Add the sliced Onions and fry till light golden in colour
9. Add the Onion-Garlic paste and continue to fry till the mixture is golden brown in colour
10. Add the sliced tomatoes and cook till the mixture is deep chocolate brown in colour
11. Remove the chops from the marinade and keep aside
12. Add the extra marinade to the onion mix and cook till marinade is completely absorbed and the deep brown colour regained
13. Add Salt if required, add coriander, add the Chops, put a little water to mix well and stir
14. Cook till dry and done
15. Garnish with Lemon juice and Coriander
16. Serve with Drinks

Deviled Eggs

INGREDIENTS

1. Eggs - 15
2. Cream Cheese / Mayonnaise - 2 tbsp
3. Fresh Cream - 2 tbsp
4. Garlic - 8 cloves (Finely chopped)
5. Chilli Flakes - 1 tsp
6. Coriander (Finely chopped to Garnish)
7. Canned Cherries - 15/20 (Finely chopped for Decoration)
8. Salt (To Taste)

PROCEDURE

1. Boil the Eggs till hard
2. Halve the eggs lengthwise and scoop out the yolks into a bowl
3. Place the halves in the serving dish
4. Add Cream Cheese / Mayonnaise and Fresh Cream
5. Add Garlic, Chilli Flakes, Coriander, and Salt
6. Mix the the above mixture thoroughly
7. Scoop small quantities of the mix into the halved eggs (you can also use a icing bag for piping it in)
8. Decorate with chopped Cherries and Serve