SPICY EGG MASALA CURRY

INGREDIENTS:
4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer

Preparation:
Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use.
Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil.
Add a cup of water and cook till it dry's.
Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
Add 1 cup of water and bring to boil and reduce the flame.
Simmer for 10 minutes.
Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.

SPICY CHILLI CHICKEN

Chili Chicken is a popular chicken dish enjoyed by people all over. Chili chicken is one of the most popular Chinese dishes all over the world. To prepare chili chicken all you need is patience and carefulness. Here is an easy recipe to help you prepare the delicious boneless Chinese chilli chicken.

Ingredients for cooking chili chicken:

• 500-600gms. boneless chicken (cut into1-inch cubes)
• 2 tbsp Soya sauce
• 1 egg
• 2 tbsp corn flour / corn starch
• 5-6 green chilies (finely chopped)
• 2 green onion tops (finely chopped), if available
• 1 tsp garlic paste
• Salt To Taste
• 1/2 tsp white pepper powder or to taste
• 1 tsp sugar
• A pinch of ajinomoto (optional)
• 2 cups chicken broth / water
• 1 tbsp groudnut refined oil
• Oil to fry

How to prepare chili chicken:
• Prepare a mixture by adding 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the for about 10-15 minutes in it.
• Deep fry the marinated boneless chicken pieces in heated oil till they become golden brown.
• Heat 1 tbsp. oil and add garlic paste and green chilies in a seprate wok/kadhai and sauté for few seconds.
• Now put 2 cups of chicken broth or water. Boil it and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
• Add fried chicken pieces to it and cook for few minutes.
• Take ½ cup water and dissolve the remaining cornflour in it and add to the curry. Stirring constantly to avoid lumps. Cook for 2-3 minutes.
• Garnish chilli chicken with chopped green onion tops. Serve hot with steamed/boiled rice

SPICY MUGHLAI CHICKEN

Mughlai Recipes are the ones which were prepared when the Mughals ruled India. These recipes transferred from hand to hand are today known as Mughlai dishes. Mughlai Dishes and Recipes have a special way of preparing them - often lengthy than the usual ones. It takes a lot of gourmand and garnishing to prepare the delicacy. In earlier days all the ingredients were hand picked, grounded and then stemmed at low temperatures to get the best of the taste.

Though the way the manner the Mughlai dishes have changed dramatically, still the taste remains the same. A lot of pain is taken to prepare the delicacy, which takes hours to prepare the dishes. Not all the dishes take a long time to prepare - Mughlai Chicken is one such dish.


Mughlai Chicken

Ingredients :

1 Chicken
4 Bay leaf
3 medium sized onion
4 Green Chillies
4 Browm or Large Cardamom
4 tsp sugar
4- 5 Cinnamon as per taste
8 - 9 pods garlic
1/2 kg tomatoes
4 lightly beaten eggs
Salt to taste/ Tincher of china salt
Flaked Almonds for Garnishing

To be ground :
Grind the cloves, chillies and tomatoes in a grinder. Grind them till they make a fine paste

Preparation Method

In one bowl mix the eggs, sugar, ground almonds. Mix them well to make a paste. Now, heat with groundnut refined oil cooking oil in a deep frying pan. Add cardamom, cinnamon sticks to the heated oil. Add the chopped onions to it and fry till the onions turn golden brown. Add the paste of tomato and stir it. Then pour the chicken chunks to this gravy. Let it fry for five minutes. Then add the paste of eggs and ground almonds to the Gravy. Lower down the heat and let it simmer for 5- 10 minutes till the chicken hunks are soft or cooked properly to eat. Garnish with flaked almonds and serve with Roti, fried rice or Naan.