Tofu Stir Fry - Guest Post

Dear Friends,
I am so happy to do my 3rd Guest Post on one of my favorite blog - Priya's Food Lovers.. She is an active blogger with a very good collection of Recipes. She is organizing an event know as Friday Chat with Bloggers  where the fellow bloggers are invited to do a guest post on her page with an interesting chat.  I have posted the recipe of Tofu Stir Fry on her blog. Do visit her blog to know more. I have received the participation certificate as well.

Chicken Pakora

Crispy Chicken Pakora is the hottest starter at my home. I used to make it so often on
Sundays either for lunch or during tea time. Here is the simple recipe for this delicious pakoras.

INGREDIENTS:
To Marinate:
Boneless Chicken       - 250 gms
Coriander powder      - 1 tsp
Turmeric Powder        - 1/4 tsp
Red Chilli Powder       - 1 tsp
Cumin powder             - 1/2 tsp
Garam Masala              - 1 tsp
Corn Flour                    - 1 tsp
Gram Flour                  - 2 tsp
Salt                              - To Taste
Lime juice                     - 1 tbsp

To Grind:
Ginger                          - 1 "
Garlic Pods                   - 3
Green Chillies                - 2 (According to your spicier taste)

STEPS:

1. Wash the Chicken pieces well. Grind the items mentioned in "To Grind" Section and Mix it with the ingredients mentioned in "To Marinate" Section and keep it in refrigerator for atleast 1 hr.
2. Heat Oil in a pan and deep fry the chicken and remove the excess oil using kitchen tissue papers and Serve hot.

Chilli Prawns

Here is a simple tasty spicy Prawn recipe. I don't eat Prawns, but I do cook for my husband. I mostly cook Prawns fry for him. This time, he wanted it more spicier and I tried this recipe and I got appreciation. Addition of Sambar powder enhances the taste to this recipe. This goes well with Fried rice or starter dish.

INGREDIENTS:

To Marinate:
Prawns                                    1/2 kg
Ginger garlic paste                  1tbsp
Turmeric powder                    1/2 tsp
Red chilli powder                     1 tsp
Coriander powder                     2 tsp
Corn flour                                1 tsp
Maida/all purpose flour              1 tbsp
Sambar powder                         1.5 tsp
Thick Tamarind juice                 2 tsp
Red Food Color                        a small pinch (Optional)
Lemon juice                              2 tsp
Salt                                           To taste

To Cook:
Onion                              1 no
Green Chillies                 8
Garlic                               2 tsp (Finely chopped)
Soya Sauce                       2 tsp
Chilli Sauce                      2 tsp
Spring Onion                     To Garnish

METHOD:

1. Remove the shell and clean Prawns very well. Finely chop the onions and spring onions. Split the green chillies.
2. Mix all the ingredients mentioned in "To Marinate" Section with  Prawns and mix well. Allow it to marinate for atleast 1 hr.
3. In a kadai, heat oil and fry the prawns till it becomes brown and keep aside.
4. In a Pan, heat Oil and saute Onion till it becomes golden brown. Add Garlic and Green Chillies. Now add the Prawns and stir it for 2 mins in medium flame. 
5. Add Chilli Sauce and stir well in high flame. Add Soya Sauce and stir well. Garnish with Spring Onion and remove from the flame.                                                                                                                                                          

Tips:

• Ajinamotto and Vinegar can be added in Marination step for more taste, but it is highly optional.
• Don't cook Prawns much in Step 4 as it will becomes rubbery since Prawns will be cooked faster.
• Add more green chillies according to your taste as adding sauces will have sweet flavour..

Chicken 65

Cooking Time : 30 mins
Serves            : 2
Chicken 65 is a very popular starter in all Non-Veg Restaurants. It is favourite for all groups. Chicken deep fried in Oil & the addition of extra seasoning makes it rich and lip smacking. This is the very easy method to cook at home with Restaurant style.

INGREDIENTS:

To Marinate:
Boneless Chicken Thigh/Breast  - 250 gms
Ginger Garlic Paste                    - 1 tsp
Red Chilli Powder                      - 1 tsp
Turmeric Powder                       - 1/4 tsp
Pepper Powder                          - 1 tsp
Cumin Powder                           - 1 tsp
Coriander Powder                      - 1 1/2 tsp
Corn flour                                   - 1 1/2 tsp
All Purpose Flour                        - 1 tbsp
Curd                                            - 3 tsp
Salt                                              - To Taste
Red Food Color                          - a small pinch
Lemon juice                                 - 3 tsp
Egg                                               - 1 no
Oil                                                - To Fry

For Seasoning :
Oil                                        - 1 tsp
Curry Leaves                        - As Required
Cumin Seeds                         - 1/2 tsp
Green Chilli                           - 4
Onion                                    - 1/2 piece Chopped Finely
Ginger                                    - 1 inch chopped
 Garlic Pods                            - 2 no Chopped
Pepper Powder                       - 1 tsp
Coriander Leaves                    - As Required
Salt                                          - To Taste

STEPS:

1. Clean the Chicken well and cut it into equal pieces. Marinate all the ingredients mentioned in "To Marinate" Section for atleast 1 hr. Split open the Green Chillies.
2. Heat Oil in a pan and deep fry the chicken pieces till it becomes crispy. Do not crowd the vessel. Place the cooked chicken pieces in a kitchen towel to remove the excess Oil.
3. In another pan, heat Oil for Seasoning and add Curry Leaves, Cumin Seeds, Ginger, Garlic pods and Green Chilli and saute for 30 seconds. Add Onion and fry till it becomes golden brown. Add the fried Chicken Pieces , Pepper Powder, Salt and toss well. Garnish with Coriander Leaves.

Tips:

• Marinating Chicken for Overnight gives great taste.
• Always use freshly ground Ginger Garlic Paste.
• Don't reuse the fried Oil for other purposes.
• Using Red Food Color is highly Optional. You can even neglect it.

Linking to the event "Master Chef Contest" @ Divya's Page

Also Linking to "Chicken Feast" @ MySpicyKitchen

Border Chicken

Cooking Time : 30 mins
Serves            : 2

I watched this recipe in a media and i tried this in  my kitchen. It got the name since it is famous in the border of kerala and tamilnadu. The taste was really good because of addition of Roasted gram powder. It is a good starter/tea time snack and goes well with tomato Ketchup.

INGREDIENTS:

Boneless Chicken               - 250 gms

Curd                                  - 2 tbsp

Beaten Egg                        - 1

Maida                                - 2 tbsp

Corn flour                          - 1 tsp

Rice Flour                          - 2 tsp

Red Chilli Powder              - 1 tsp

Ginger Garlic Paste             - 2 tsp

Salt                                    - To Taste

Roasted Gram Dal              - 1/2 cup

Oil                                      - As Required

STEPS:

1. Grind the Roasted Gram Dal to a bit coarse powder and keep it aside. 
2. Mix all the ingredients except Roasted Gram Powder and Oil for atleast 30 mins.
3. Heat the necessary Oil in a pan. Coat the chicken piece with Roasted Gram Powder and Fry it till it becomes golden brown colour.Repeat the same procedure for the remaining chicken pieces
4. Serve hot with Tomato Ketchup.

Chicken Manchurian

Today I tried this popular delicious Indo-Chinese Recipe - Chicken Manchurian. I wanted to try this recipe a long time back. Although there are many ways to prepare this recipe, I have experimented this in my way and it turned out well. Chicken Manchurian is always a delicious starter for kids and grown ups.

INGREDIENTS:
Chicken (Boneless)                - 300 gms
Onion (Medium size)             - 1
Curd                                    - 2 tsp
Chopped Spring onion            - 2 tbsp
Green Chillies                        - 3
Red Chillies                           - 3
Ginger Garlic paste                 - 1 tsp
Soya sauce                            - 2 tsp
Chilli sauce                            - 2 tsp
Tomato sauce                        - 2 tsp
Finely Chopped Garlic            - 2 tbsp
Chicken Stock                       - 2 tsp
Corn Flour                             - 2 tsp
Coriander Leaves                   - To Garnish
Oil                                        - As Required

TO MARINATE CHICKEN:

Maida Flour / All Purpose flour             - 2 tbsp
Corn flour                                           - 1 tbsp
Rice Flour                                           - 1 tbsp
Besan Flour/Gram Flour                       - 1 tbsp
Red Chilli Powder                                - 1 tsp
Cumin Powder                                     - 1 tsp
Coriander Powder                                - 2 tsp
Garam Masala                                      - 1 tsp
Ginger Garlic paste                               - 1 tsp
Curd                                                   - 2 tbsp
Salt                                                     - To Taste

METHOD:

1. Wash the Chicken well and cut into pieces. Mix 2 tsp Cornflour with water and keep aside. Cut the Onion, Green Chillies and Red Chillies finely.
2. Pressure cook the chicken along with 1 tsp ginger garlic paste and 2 tbsp curd and turmeric powder for 2 whistles and remove from the flame. Allow the cooker to cool and open,
3. Combine all the ingredients mentioned in "To Marinate" Section with the chicken and  allow it to marinate for atleast 1 hr.
4. Fry the Chicken pieces and drain the excess oil.
5. In a pan, heat oil and add onion and fry till it becomes golden brown.
6. Add Chopped Garlic, Green Chillies and Red Chillies and fry for 2 mins. 
7.  Add tomato sauce, Chilli sauce and Soya sauce and allow this to boil till you get a thick sauce.
8. Add the fried chicken pieces and stir well till the sauce gets coated to the chicken pieces.
9. Add Chicken Stock and Cornflour mixed with water from Step 1 to the mixture and stir well.
10. Add Spring Onions and Coriander Leaves and remove from the flame.

Tips:

• Instead of mixing Cornflour with water, you can use Corn Starch.
• Use freshly ground ginger garlic paste.
• You can add Vinegar also while marinating.

Linking to the event Chicken Feast @ MySpicyKitchen

Chicken Kheema Balls

Cooking Time : 20 mins
Serves            : 2

This Recipe is a good starter and can be taken as a snack as well. You can use fresh chicken for this recipe or the chicken pieces which is left over in gravies or curries that you have prepared. In the latter case, you need not pressure cook the chicken again(mentioned in Step 1 below).

INGREDIENTS:
Boneless Chicken                 - 250 gms
Ginger Garlic paste               - 1 1/2 tsp
Curd                                    - 2 tsp
Maida/All Purpose Flour         - 2 tsp
Corn Flour                           - 1 tsp
Cumin Powder                     - 1 1/2 tsp
Coriander Powder                - 1 tsp
Red Chilli Powder                 - 1 tsp
Garam Masala                       - 1/2 tsp
Salt                                      - To Taste
Oil                                       - As Required

STEPS:

1. Add Turmeric powder to the chicken and Clean the chicken pieces well. Add the chicken pieces to the pressure cooker and add Ginger Garlic Paste, Curd and pressure cook for 2 whistles and keep in sim for 5 mins and remove from the flame.
2. Once the cooker is cool, open it and grind the chicken pieces along with Cumin powder, Coriander powder, Red Chilli Powder, Garam Masala and Salt to a coarse paste.
3. Add Maida/All Purpose flour, Corn flour to the the above mixture. Add little water and make a dough. 
4. Make small round balls. In a pan, heat oil and deep fry the chicken balls till it turns golden brown. 
5. Serve hot with Tomato Ketchup.

Tips:

• Don't grind the mixture to a smooth paste because you wont be able to make balls.
• Don't add more corn flour since it will make the balls rough. 

Linking to the event Chicken-Feast-Event-Announcement @ MySpicyKitchen.net

Chicken DrumSticks

Chicken legs fry is the most favorite recipe to many. I have prepared this recipe is prepared from home made masala which is simple to prepare. It turned out really great and crispy. Just give a try.

INGREDIENTS:
Chicken legs                         - 2
Ginger                                  - 1/2 "
Garlic Cloves                        - 3
Garam masala                       - 1/2 tsp
Maida/All Purpose flour         - 2 tsp
Corn flour                            - 1 tsp
Rice flour                             - 1 tsp
Curd                                    - 2 tsp
Salt                                      - To Taste
Oil                                       - To Fry

To Grind:

Shallots(Small Onions)          - 5
Cumin Seeds                        - 1 1/2 tbsp
Coriander Seeds                   - 1 tbsp
Black Pepper                       - 1 1/2 tsp
Dry Red Chillies                   - 5

STEPS:

1. Dry Roast all the ingredients mentioned in "To Grind" Section and allow the mixture to cool. Grind it in the mixer along with Ginger and Garlic.
2. Mix Maida, Corn flour, Rice flour, Salt, Garam masala, Curd and the ground masala together and apply evenly and thickly on the chicken legs. Allow to marinate for atleast 1 hr.
3. In a pan, heat 2 tbsp oil and fry the chicken legs in low flame. If required, add more oil. Minimal oil will be sufficient. Serve hot.

Linking to the event Chicken Feast @ MySpicyKitchen

Spicy Pepper Chicken - Dry

Cooking Time : 30 mins
Serves            : 2

Dry Pepper Chicken is one of my favorite Starter which I enjoy in restaurants especially Thalappakattu Restaurant. Tempering this recipe with Cashewnuts gives special taste to this recipe. Just give a try.

INGREDIENTS:
Chicken (Boneless)                            250 gms
Turmeric powder                               1/4 tsp
Salt                                                        To Taste                                        
Pepper powder                                    2 tsp
Green Chillies/ Red Chillies                   4

Cashew nuts                                         5

Curry leaves                                         1 strand
Ghee                                                     2 tsp
Soya Sauce                                           2 tsp Optional      

         

STEPS:

1. In a cooking pan, add chicken, turmeric powder, salt, 1/2 cup of water and cook till the water evaporates and the chicken is tender.
2. In a seperate pan, heat ghee in low flame and add curry leaves, Red chillies and cashew nuts and fry till the cashew becomes light brown.
3. Add chicken, pepper and cook till the pepper is mixed with chicken and the chicken becomes dry.
4. Add 1 tsp soya sauce and stir well till the sauce is well coated to chicken and remove from the flame.

TIPS:

• You can add more pepper if you want more spicy.
• Adding Soya sauce gives you good flavour.

Linking to the event  Chicken Feast @ MySpicyKitchen

BabyCorn Pakoda

Cooking time : 20 mins
Serves            : 2

INGREDIENTS:
Baby Corn                              - 5
Onion                                     - 1
Green Chillies                          - 4
Chopped Curry leaves              - 1 strand
Coriander leaves                      - 1 Spring
Gram flour                              - 2 tbsp
Rice flour                                - 1 tbsp
Corn flour                               - 1 tbsp
Maida/All purpose flour            - 1 tbsp
Salt                                         - To Taste
Chilli powder                           - 1 tsp
Garam masala (Optional)          - 1 tsp

STEPS:

1. Wash the Baby corn well and grind it in the mixer and keep in a bowl.
2. Mix all the other ingredients with baby corn.
3. Heat the necessary oil in a deep bottomed vessel and deep fry the baby corn and place it in a tissue to drain the excess oil.
4. Serve hot with tomato ketch up.

Baby Corn Fry

Cooking Time : 30 mins
Serves            : 2

INGREDIENTS:
Baby Corn                                                1 Packet (250 gms)
Maida Flour                                               4 tbsp
Corn flour                                                  2 tbsp
Ginger Garlic paste                                     1 tsp
Red Chilli powder/Chicken 65 Masala          1 tsp
Cumin powder                                            1 tsp                                                                          
Coriander powder                                        1 tsp
Garam masala                                              1/2 tsp
Curd                                                            2 tbsp
Lemon juice                                                 1 tsp
Salt                                                            To Taste

STEPS:

1. Wash the baby corn well and cut into small length wise pieces. 
2. Mix the baby corn with the ingredients mentioned  thickly. Allow it to marinate for 10 mins.
3. Deep fry the baby corn and drain the excess oil. Serve hot.

Soya Chunk Pakoda

Cooking time : 30 mins
Serves           : 2

Soya chunks is a very healthy food. Those who dont love to eat Non-Veg can go for Soya chunk recipes.

INGREDIENTS:
Soya                                                          20 no
Maida Flour                                               4 tbsp
Corn flour                                                  2 tbsp
Rice flour                                                   1 tbsp
Ginger Garlic paste                                     1 tsp
Red Chilli powder                                       1 tsp
Cumin powder                                            1 tsp                                                                          
Coriander powder                                        1 tsp
Garam masala                                              1/2 tsp
Curd                                                            2 tbsp
Soya sauce                                                   2 tsp
Chilli sauce                                                   1 tsp
Salt                                                            To Taste

STEPS:

1. Soak the soya in water and allow the water to boil for 10 mins in medium flame and remove from the flame. Take the soya from water after 10 mins. Drain the water and squeeze all water from soya and cut each soya into 2 pieces. 
2. Mix the soya with the ingredients mentioned  thickly. Allow it to marinate for 10 mins.
3. Deep fry the Soya and drain the excess oil.
4. In a seperate pan, add the fried soya chunks and add chilli sauce, soya sauce and stir for 30 secs in a medium flame till the sauce gets coated to soya chunks and remove for the flame. (Dont burn).
5. Serve hot.

Mutton Chukka

Cooking Time  : 30 mins
Serves              : 2 no

This  mutton dish is popular in south tamilnadu. This is a dry and spicy dish which is famous in my native-Virudhunagar. you will definitely love it.

INGREDIENTS:
Mutton                     300 gm
Big Onions                3 no
Dry Red chillies          5 no
Cumin powder           1 tsp
Coriander powder      2 tsp
Chilli powder             1 tsp
Pepper powder          1 tsp
Salt                           To Taste
Coriander Leaves      To Garnish


METHOD:

1. Cut mutton into small pieces and wash well. Place mutton in a pressure cooker and cook for 15 mins so that the mutton will become soft. Once the cooker is cool, open it and keep aside.
2. In a kadai, heat oil and add red chillies. Add chopped onions and fry till it becomes light brown color. Add mutton, salt and stir well. 
3. Add Red chilli powder, cumin powder,coriander powder and cook till the gravy is dried. Add peeper powder and take off from the stove.
4. Garnish with coriander leaves and Serve hot with rice.

Spicy Fish Roast - Cheela Meen Varuval

Cooking Time : 30 mins

This Cheela Meen Varuval is purely prepared from home made masala. Give a try and surprise the hungry tasty buds with this home made masala.

INGREDIENTS:
Fish                                       6
Turmeric powder                    1/2 tsp
Red chilli powder                    1 tsp
Corn flour                              2 tsp
Ginger Garlic paste                  1 tsp
Lemon juice                            4 tsp
Cumin powder                         1 tsp
Coriander powder                     1 tsp
Pepper powder                         1 tsp
Salt                                          To Taste
Oil                                            To Fry

To Grind:
Aniseed                                    1/2 tsp
Cloves                                      1
Gram Dal(Channa Dal)              1/2 tsp
Cinammon                                1 small size

STEPS:

1. In a pan, heat 1 tsp oil and Roast the items mentioned in "TO Grind" section and grind them to a fine powder.
2. Mix the powder from Step 1 with Turmeric powder, Red chilli powder, Corn flour, Ginger garlic paste, Cumin powder, Coriander powder, Pepper powder, Salt and lemon juice. Apply this thick paste evenly on fish. Marinate for atleast 1 hr.
3. Roast the fish in non stick pan with minimal oil and serve hot.

Cauliflower Roast

Cooking Time : 30 mins
Serves            : 2

This can be made with the easily available ingredients. Even dont who like cauliflower will love to eat. Adding chicken 65 masala makes more spicy.

INGREDIENTS:

Cauliflower                                                1 (medium sized)

Maida Flour                                               4 tbsp

Corn flour                                                  2 tbsp

Ginger Garlic paste                                     1 tsp

Red Chilli powder/Chicken 65 Masala          1 tsp

Cumin powder                                            1 tsp                                                                            

Coriander powder                                        1 tsp

Salt                                                            To Taste

STEPS:

1. Wash the cauliflower well and cut into pieces. 
2. Boil the cauliflower in idli cooker for 5 mins in medium flame. Dont boil much. Allow to cool.
3. Mix the cauliflower with the ingredients mentioned  thickly. Allow it to marinate for 10 mins.
4. Deep fry the cauliflower and drain the excess oil in fried cauliflower. Serve hot.

GOBI MANCHURIAN

Cooking time : 30 mins
serves           : 2

INGREDIENTS:
Cauliflower                                1
Onion (Medium size)                1
Chopped Spring onion              1
Green chillies                            6
Ginger Garlic paste                   1 tsp
Soya sauce                               2 tsp
Chilli sauce                               2 tsp
Tomato sauce                          2 tsp

TO FRY CAULIFLOWER:
Maida Flour                                               4 tbsp
Corn flour                                                  2 tbsp
Ginger Garlic paste                                   1 tsp
Red Chilli powder/Chicken 65 Masala      1 tsp
Salt                                                            To Taste

METHOD:

1. Wash the cauliflower well and cut into pieces. 
2. Boil the cauliflower in idli cooker for 5 mins in medium flame. Dont boil much. Allow to cool.
3. Mix the cauliflower with the ingredients mentioned in "TO FRY CAULIFLOWER" section thickly. allow it to marinate for 10 mins.
4. Deep fry the cauliflower and drain the excess oil in fried cauliflower.
5. In a pan, heat oil and add onion and saute till it becomes golden brown.
6. Add ginger garlic paste and stir well. 
7. Add the fried cauliflower and mix well. Add Soya sauce, Chilli sauce and tomato sauce and stir well till the sauce gets coated to cauliflower.
8. Add chopped spring onions and green chillies and remove from the flame.

Prawns Roast

Cooking time : 30 mins
Serves           : 2
Here is a delicious recipe which my mom watched in channel some days back. Addition of Sambar powder enhances the taste to this recipe.  I tried this recipe and it came out very well and i wanted to blog immediately.

INGREDIENTS:
Prawns                                 50 no
Ginger garlic paste                  1tbsp
Turmeric powder                    1/2 tsp
Red chilli powder                     1 tsp
Coriander powder                     2 tsp
Corn flour                                1 tsp
Maida/all purpose flour              1 tbsp
Sambar powder                         1.5 tsp
Thick Tamarind juice                 2 tsp
Lemon juice                              2 tsp
Salt                                           To taste
Oil                                             To fry

METHOD:

1. Remove the shell and clean Prawns very well.
2. Mix Turmeric powder, Red chilli powder, Coriander powder, Sambar powder, Corn flour, Maida, Salt and add them to Prawns. Add thick tamarind juice and lemon juice and mix well. Allow it to marinate for 15 mins.
3. In a kadai, heat oil and fry the prawns till it becomes brown and serve hot.