Khichdi

1 to 2 tablespoons GHEE or clarified butter
1/2 to 3/4 teaspoon cumin or jeera
1 bay leaf or 1 sprig of curry leaves (optional)
1/2 to 3/4 teaspoon ginger grated or ginger paste
1 small onion chopped (optional)
1 green chili slit or 1/2 tsp red chili powder
1 small tomato deseeded & chopped
1/8 teaspoon turmeric or haldi
salt as needed
1/2 cup rice (or quinoa, steel cut oats, millets)
1/2 cup MOONG DAL or skinless petite yellow lentils (or any other dal)
3 to 4 cups water (use 4 cups for porridge consistency)
1 pinch asafoetida or hing (optional)
1/2 tablespoons GHEE for topping
optional ingredients
1 medium carrot cubed
8 french beans cut to 1 inch length
1 small potato cubed

Add rice and dal to a pot. Wash them at least thrice & drain water completely.

Heat ghee in a pressure cooker or pot on a medium heat. Saute bay leaf & cumin on a low flame for 1 min. Then fry ginger until fragrant & sprinkle hing.

Fry onions and green chilies until the raw smell of onions goes away.

Add tomatoes, carrots, beans, salt and turmeric and saute for 3 to 4 mins. Then add drained daal and rice. Saute for 3 to 4 mins.

Pour 3 cups water for mushy consistency and 4 cups for porridge like consistency. Stir well & taste the water. Add more salt if needed.

Pressure cook for 2 whistles on a medium flame for a mushy khichdi. Cook for 4 to 5 whistles on a low to medium flame for porridge consistency.

If cooking in a pot, cook until soft adding more water if needed.

Pour 1 tsp ghee on the hot khichdi. Serve with papad and pickle.

Instant pot Khichdi:
Press saute button (medium) & pour ghee. When the ghee melts, add in bay leaf and cumin. When it sizzles then add in onions & chili. Fry until transparent.

Next add in ginger, hing, tomatoes, all veggies & turmeric. Saute for 2 to 3 mins until tomatoes turn mushy.

Add & saute drained rice & lentils for another 2 to 3 mins.

Next add in salt & pour water. Deglaze the pot by scraping the bottom with a spatula to remove bits of food stuck in there if any. Mix well & taste the water. Add more salt if needed. Secure the lid & move the steam release handle to sealing.

Press the pressure cook or manual button (high pressure). Set the timer to 8 mins. Or you can also press porridge button & set timer to 9 mins.

Once it is done, the instant pot beeps, then press cancel and switch off. Wait for a natural pressure release for 10 minutes & release the rest manually. When the float valve drops, open the lid & stir gently.

If you like soupy khichdi, add some hot water to bring to consistency you like.

Top with some ghee & serve khichdi with plain yogurt, pickle or papad.

Indochinese Schezwan Chicken

250 grams chicken or 1/2 lb cubed boneless
1 egg white (refer notes on brine)
1/4+teaspoon salt
1/4 teaspoon crushed pepper
1 teaspoon soya sauce (chose naturally brewed)
3 tablespoon Corn starch or (white corn flour)
1/4 cup oil or as needed for frying or grilling

other ingredients:
1 tablespoon sesame oil or any
2 to 4 dried red chilies (refer notes)
1 teaspoon Sichuan peppercorn ground (refer notes)
1 teaspoon garlic chopped
1 teaspoon ginger chopped
2 to 3 sprigs spring onions or scallions (greens & whites separated)
1 tablespoon soya sauce (naturally brewed)
1 tablespoon rice vinegar
2 tablespoon red chilli paste or 1 tablespoon chilli powder or 15 red chilies (notes)
1 tablespoon sugar
1/2 teaspoon Salt (adjust to taste)
1/2-teaspoon ground pepper or pepper powder

Make the red chilli paste by mixing red chilli powder with 2 tbsps water. Or Soak red chilies in hot water for 30 mins and drain. Blend them with little water to a smooth paste. Set aside.

To a large mixing bowl add chicken, salt, pepper, soya sauce & flour. Add egg white & mix everything well until the chicken is well coated.

Heat oil in a pan for deep frying. When the oil is medium hot, gently slide the chicken pieces one after the other. (fry them in batches) Fry them on a medium high flame until crisp and golden. Remove to a plate.

How to make szechuan chicken:

Turn off the stove & remove the oil to a small bowl, retaining 1 tbsp in the pan. Cool down the oil a bit and then fry the red chilies until crisp without burning.

Add the ginger garlic. Saute them on a high flame for 30 seconds. Then add the spring onions whites & fry for 1 min. Add the ground sichuan peppercorns & saute until aromatic for 30 seconds. Next add red chili paste, soya sauce, sugar, vinegar and very little salt. Stir well.

Pour 3 to 4 tablespoons water or oil and allow the sauce to bubble & thicken slightly. Taste the sauce and add more chilli paste, sichuan peppercorns, sugar, salt, vinegar etc to suit your taste.

Stir in the fried chicken and toss on the highest flame for 1 minute until the sichuan sauce coats the chicken well. Sprinkle ground pepper and spring onion greens.

Garnish schezwan chicken with more spring onion greens. Serve hot with noodles or fried rice or as a appetizer.

Garlic Paneer

1 1/4 cup paneer. cubed
6 large garlic cloves
1 tsp vinegar (apple cider vinegar)
5 to 6 red chilies kashmiri (seeds removed)
1 tsp sugar
salt as needed
1 tbsp oil
1/2-tsp cumin or 1 small strand of mace
1/2-cup onions chopped
coriander leaves or celery as needed for garnish
1 tsp soya sauce naturally brewed – optional

Blend together garlic, chilies, sugar, salt and vinegar with 2 to 3 tbsp water.
Heat a pan with oil and allow cumin to sizzle.

Fry onions until golden. Add the sauce and cook until it thickens and the oil separates.

Add paneer and saute for 2 to 3 minutes. Garnish with coriander or celery.
Serve garlic paneer hot.

Indochinese Chili Shrimp

Brining (30 mins, optional)
1 1/2 tbsp sugar
1/2 tsp salt preferably sea salt
1 cup water

For marination:
1/4 tsp pepper
1 tbsp corn flour
1 tbsp plain flour or maida (organic or unbleached)

For sauce:
1 1/2 tbsps oil for frying prawns
1 tbsp olive or sesame oil for sauce
1/2 cup capsicum cubed or bell pepper
1/4 cup Spring onions or ½ cup cubed onions layers seperated or as desired
1 tbsp garlic chopped
1 to 2 green chili slit
1 1/2 tbsps. Chilli sauce
1 to 1 1/2 tsp soya sauce (low salt)
1 to 1 1/2 tsp vinegar
1 tsp chili powder with 2 tbsps water or 1 tbsp chili paste
250 grams deveined prawns about 8 to 12 large
1/2 tsp pepper crushed
1/2 tsp sugar

Devein and clean the prawns well. Rinse them under running water.

Add sugar and salt to a bowl. Pour 1 cup of water. Stir well and add the prawns to this liquid.

Set aside for 30 mins, meanwhile proceed with other preparation.

Drain the water completely from the prawns and add corn flour, plain flour and pepper. Mix every thing well and set aside for 10 mins. This helps the excess moisture from the prawns to be released and make the flour moist.

Heat oil in a pan and fry the prawns on a medium heat. Gently flipping to and fro. Since they are brined the cooking time reduces to half. So they just get done under 3 mins, though it depends on the size of the prawns. The prawns swril and take a C shape when are done. Do not overcook they will turn hard and rubbery.

By then the flour coated over the prawns turn crisp. Set these aside to a absorbent tissue.

How to make chilli prawns:

Clear up the pan and add more oil. Saute garlic until fragrant. Add chilies, capsicum and onion cubes or spring onions. Sprinkle very little salt and sugar.
Saute on a high flame just for one to 2 mins until the bell peppers are half cooked yet retain their crunch.

Add chilli sauce, chilli paste, soya sauce, vinegar and pepper. You will also need to add 2 tbsps of water.

Mix and allow the sauces to bubble. Taste this and add more spice or sauce if you like.

Switch off the stove and add the prawns.

Toss well and add spring onion greens if you have in hand.

Serve chilli prawns immediately to enjoy the crust.

Indochinese Schezwan Paneer

2 tbsp red chili paste (or 7 to 8 red chilies)
Hot water to soak chilies

For batter:
3 to 4 tbsps corn flour
3 to 4 tbsps all purpose flour or maida (organic)
salt as needed
1/4 tsp pepper
water as needed to make the batter
200 grams paneer

to make schezwan paneer:
oil for deep frying
1 to 1 1/2 tbsp oil for seasoning
3/4 tbsp. garlic chopped finely
1/2 tbsp. ginger chopped finely
1/2 tsp schezwan pepper or 3 to 4 crushed (optional)
2 tbsps spring onion whites chopped
2 to 3 tbsps celery chopped (optional)
salt as needed
3/4 to 1 tsp sugar
3/4 tbsp soya sauce
3/4 tbsp vinegar ( or tomato sauce)
4 tbsps water
1/4 cup capsicum (optional)
1/2 to 3/4 cup water
1 tsp corn flour or corn starch or arrow root powder

Deseed & soak red chilies in hot water. Set aside for 30 mins. Blend them well with just 2 tbsps of water to a smooth or coarse paste. Discard the rest of the soaked water.

To a mixing bowl, add cornflour, maida, pepper and salt. Pour water just enough to make a free flowing batter of slightly thick consistency. Add the paneer bites and coat them in the batter well.

Heat oil in a kadai for deep frying. When the oil turns hot, drop the batter coated paneer in the hot oil. Fry them on a medium high flame until the paneer bites turn crisp. Drain them to a kitchen tissue.

Making schezwan paneer:

Heat oil in a pan or wok. Fry ginger garlic for a minute. Add spring onions, celery and schezwan peppers. Saute for 2 mins. Add red chili paste, salt and sugar. Fry for 2 to 3 mins. Remove the schezwan pepper.

Pour water and cook until the mixture leaves oil.Pour soya sauce and vinegar or tomato sauce. Mix and saute for a minute.

Add capscium and fry for 2 mins.

Mix corn flour with water. Pour that to the pan. Mix well and cook until the sauce thickens. Check the taste and adjust the spice and sourness as desired.
Turn off the stove. Cool this sauce a bit.

Add the paneer and mix well to coat the sauce.

Serve the schezwan paneer hot with noodles or fried rice.

Chicken Manchurian

250 grams chicken breast boneless, (cubed or minced)
1/2 egg white (1 egg white for 1/2 kg chicken)
1/8 tsp pepper coarsely crushed
1 tsp soya sauce (Prefer naturally brewed)
2 pinches chili powder (optional, for color)
2 tbsp corn flour
1 1/2 tbsp all-purpose flour or maida (or rice flour)
1 tsp ginger garlic paste or minced
salt little
oil as needed for frying

for manchurian sauce:
1 tbsp garlic chopped finely
1/2 tbsp ginger chopped finely
1 medium onion chopped finely or 2 tbsps spring onion whites
1 tbsp soya sauce (use more for intense flavor)
2 tbsp red chili sauce
2 tbsp tomato sauce optional
1 tsp vinegar (add more if needed)
1 cup water or chicken stock
2 tsp corn flour (3 for gravy)
3 tbsp water to mix with flour
salt little
1/2 to 1 tsp sugar
3/4 cup capsicum or bell peppers cubed
2 tbsps scallions or spring onions greens

Mix chicken with soya sauce, salt, ginger garlic paste, red chili powder (optional) and pepper powder.

Add egg white and flour. Mix well. Set aside for at least 1 hour.

If you have used chicken cubes then skip this step. If you have used the mince divide the mixture to 12 portions. Make balls. If you don’t get round balls, that’s just fine.

Heat oil until hot enough to fry. Test by sliding a small portion of the batter to the hot oil. It has to rise without browning. This is the right temperature.
Deep fry chicken on a medium flame until golden & crisp. When the chicken is done cooking bubbles will begin to reduce. Remove the fried chicken to a kitchen towel. Please make sure the chicken is cooked completely inside before you add it to the sauce.

Making sauce:

Stir in the corn flour with 3 tbsp water in a small bowl. To another small bowl, add vinegar,soya sauce, tomato sauce (optional) and red chilli sauce. Mix all of these and set aside.

Transfer the oil to a bowl and retain only half a tbsp. Fry ginger garlic until aromatic. Fry onions or scallion whites until transparent.

Add bell peppers and fry for 2 minutes. Pour the sauces.

When they begin to bubble, Stir the corn flour mixture & pour it along with 1 cup water or stock.

The sauce begins to bubble and thickens. Taste the sauce and add in more salt or any sauces you desire. Turn off the heat. Then add fried chicken & spring onions.

Stir and coat the chicken with the sauces. If you have made to chicken balls then cook for 2 mins.

Garnish with spring onions and serve chicken manchurian as a appetizer.

Indochinese Lemon Chicken

300 grams chicken boneless cubes or breast
1 1/2 tbsp oil
1 tsp ginger paste
1 1/2 to 2 tbsp lemon juice
salt as needed
1/4 tsp lemon zest (optional)
3/4 tsp red chili powder
1/8 tsp turmeric

other ingredients:

1/2 tbsp oil
1 tbsp ginger chopped or minced
1/2 tbsp garlic
1 green chili slit
1 onion large , chopped
1/2 tsp sugar
1 tsp cajun spice mix or garam masala
1/2 tbsp soya sauce
1 Handful celery or mint or coriander leaves

Marinate chicken with all the ingredients mentioned under marinade. Set this aside for about 1 hour 15 minutes. It can also be refrigerated for longer to over night.

Heat a pan with oil, add ginger and garlic and fry until nice smell begins to waft.

Add onions, chili, sugar and salt. Fry until the onions turn pink.

Add marinated chicken and stir. Fry until the chicken is half cooked.

Add spice powder and stir. Fry for about 2 to 3 minutes.

Add soya sauce and mix well.

Cook until the chicken is soft and tender. Any taste can be adjusted now, more chili powder, spice powder,salt or soya sauce can be added to reduce the tang.
Add mint leaves and fry until they wilt. Chicken should just be moist but not with dripping sauces. Cook to evaporate any excess moisture.

Serve lemon chicken with onion wedges as a side to fried rice, noodles or rice.

Paneer Manchurian

200 grams paneer
1/4 cup plain flour or maida
3 tbsps corn flour or corn starch
Salt as needed
1/2 tsp red chilli powder (optional) replace with pepper powder
Water as needed to make batter
Oil for frying

Making manchurian sauce:
1 tbsp oil olive or sesame oil
1/2 to 3/4 tbsp garlic minced
1/2 to 3/4 tbsp ginger minced
1/4 cup spring onion whites chopped
1/4 to 1/2 cup capsicum chopped or bell pepper
1 tsp corn flour or corn starch or arrowroot powder
1/2 cup water (you may need little more, use as needed)
1 1/2 tbsps soya sauce (use naturally brewed or organic, I used kikkoman)
2 tbsps tomato sauce (I used homemade sauce)
3/4 to 1 tsp sugar
1/2 to 3/4 tsp vinegar (use only if needed to give a mild tang)
Salt as needed (use only if needed, I used about ¼ tsp)
2 tbsps Spring onion greens

Heat oil in a kadai for deep frying paneer. While the oil heats, add corn flour, maida, salt and chilli powder to a bowl. Add water just enough to make a free flowing batter. The consistency must be moderately thick, not too thick or too runny.

Dip the paneer cubes in the batter and deep fry in hot oil. Stir often and fry on a medium heat until golden and crisp. Drain them on a kichen tissue.

Add 1 tsp corn flour to a bowl and add water. Mix and make a lump free slurry. Keep this aside.

How to make paneer manchurian:

Heat 1 tbsp of oil in a wide pan. Regulate the flame to high. Add ginger garlic and saute for a min for the nice aroma to comes out. Next add spring onion whites and fry for a min or two. Add capsicum and saute for another minute.

Pour soya sauce, tomato sauce and corn slurry. Make sure you stir the corn slurry once before pouring to the pan. Add more water if needed. Reduce the flame to medium and add sugar. Stir and check the taste of the sauce.Add pepper, salt and vinegar if needed.

Allow the sauce to turn thick. Turn off the flame.Add the fried paneer and spring onion greens. Toss the paneer in the sauce well to coat evenly.

Serve paneer manchurian hot.

Chili Potato

3 medium potatoes or aloo (about 250 grams)
2 tbsp corn flour (or corn starch or rice flour or organic all-purpose flour)
1/4 tsp red chilli powder or paprika powder
salt as needed
1/3 cup oil or as needed

Ingredients for chilli sauce:
1 tbsp oil
1 1/2 tbsp garlic chopped
1 medium onion chopped or sliced (or 2 sprigs spring onions chopped)
3/4 cup capsicum or bell peppers diced
1 green chili deseeded
1/2 tbsp soya sauce (naturally brewed)
1 tbsp red chilli sauce
1/2 to 3/4 tsp red chili powder or paprika or red chilli paste (optional)
1/2 to 3/4 tsp vinegar (prefer apple cider vinegar)
Salt as needed

Peel potatoes and cut each to half inch slices. Then cut each slice to few half inch sticks. So you will have each stick of about half by half inch thickness.
Immerse them in water for 30 minutes. Drain the water and boil them in fresh water for 3 to 4 mins until they are slightly cooked but firm. If you skip this step the potatoes may not cook while frying.

Frying aloo for chilli potato:

Sprinkle flour, red chili powder and salt over the drained potatoes. Toss well to coat the flour evenly. Heat oil in a deep pan. When hot enough slide one by one to hot oil. Deep fry on a medium flame or grill until golden & crisp.
Remove them to a colander or kitchen tissue. Check if the potatoes are completely cooked from inside yet crisp.Do not overcook, they need to be firm. Drain them completely.

How to make chilli potato:

Mix red chilli sauce with red chili powder using little water. Make a thick paste. Set aside.

Heat one tbsp oil on a high heat in a pan. Fry garlic and chilli until they smell good. Add onions and saute until transparent or pink. Next add capsicums and saute for a 1 to 2 mins. Add the red chilli sauce, soya sauce and vinegar.
Pour 3 to 4 tbsp water and allow the sauces to bubble.

To make gravy chilli potato , dissolve 3/4 tsp corn starch with half cup water.
Stir and pour to the pan. Also you will need to add more chilli & soya sauces to make the gravy version.When the sauce thickens taste the sauce and adjust more salt and sauce if needed.

Turn off and then add fried potatoes and toss. Add spring onion greens.

Serve chilli potato hot or warm immediately as they lose the crispness if rested. You can serve it as a starter or as a side.

Chili Chicken

1/4 cup Oil or more for deep frying

250 grams boneless chicken cubes (½ lb)
1 1/2 teaspoon red chilli sauce (sweet & spicy, less spicy kind)
1 1/2 teaspoon soya sauce (naturally brewed)
1/4 teaspoon pepper powder (crushed pepper)
2 to 3 tablespoons corn flour or corn starch
1 1/2-to 2 tablespoons all-purpose flour or maida (optional)
1/4+teaspoon red chili powder (optional) or paprika or red chilli paste
1/8 teaspoon Salt or as needed
1 egg white (use only as needed) or 2 tbsps water (refer notes)

Seasoning for chilli chicken:
1 tablespoon soya sauce (naturally brewed)
2 tablespoons red chilli sauce (adjust to taste) (sweet and spicy)
2 tablespoons tomato ketchup
1/2 teaspoon red chilli powder (optional) or paprika or red chili paste
1/4 teaspoon pepper powder
3/4 to 1 teaspoon vinegar (any or apple cider)
1/2 to 1 teaspoon sugar
2 to 3 tablespoons water

Other ingredients (veggies):
1 1/2 tbsp oil
1 medium onion thinly sliced or cubed
1 tablespoon garlic fine chopped
1/4 to 1/2 cup bell pepper or capsicum – cubed
1 to 2 green chilies slit and deseeded (optional)
1 sprig spring onion or scallions chopped (optional)
1 to 3 tablespoon Spring onion greens for garnish

(Optional) If you prefer to skip the egg in the recipe, it is good to brine the chicken to keep it juicy, succulent and to prevent from drying up. Follow the instruction in recipe notes below.

Slice chicken to bite sized pieces about half inch cubes. Add chicken to a mixing bowl. Ensure it is drained completely.

Then add 1 1/2 tsp soya sauce, 1 1/2 tsp chilli sauce, 1/4 tsp pepper powder, 1/4 tsp red chili powder (optional) and 1 pinch of salt.

Then sprinkle corn flour & plain flour.

Add the egg white or water just as needed to bind the flour with the chicken. If the mixture is dry add more egg white or sprinkle some water.

Set this aside until you prepare the ingredients & the sauce. You can also refrigerate overnight and use.

Cube the onions & bell pepper. Separate the layers and slit green chilies.
Prepare the sauce in a bowl. Add 1 tbsp soya sauce, 2 tbsps chili sauce, 2 tbsps tomato ketchup, 1/2 tsp red chili powder, 1 tsp vinegar and 1/2 to 1 tsp sugar to a bowl. Pour 2 tbsps of water and mix well. Set this aside.

How to make chilli chicken:

Heat oil in a pan for deep or shallow fry. It can also be grilled at 240 C for 20 to 25 minutes in a preheated oven.

Check if the oil is hot enough by gently sliding a small quantity of batter to the hot oil. It must rise without browning.

Now add the chicken cubes one by one without crowding the pan.

Fry on a medium high heat until crisp, golden and evenly cooked from inside.

Keep stirring to fry evenly. Do not over fry as the chicken tends to turn hard.

When the chicken is cooked completely, bubbles in the oil will begin to reduce. Drain on a kitchen tissue or a colander.

For extra crisp chicken, once done frying the entire chicken refry them in hot oil.

Seasoning chilli chicken:

Heat 1½ tbsp oil in a wok or pan on a high flame.

Add garlic & fry for about a min.

Then add onions, capsicum, spring onions and green chilies.

Fry till they turn slightly soft for about a minute or so. The veggies must still be crunchy.

Pour the sauces. Let the sauces bubble up well & slightly thicken.

Taste the sauce and add more salt, spice or sauce as needed.

Also taste the chicken first and add accordingly.

Then add the fried chicken, Mix well. Saute chilli chicken on a high flame for 1 minute.

Toss until the chicken is coated well with sauce. Garnish with green parts of the spring onions.

Serve chilli chicken immediately hot as appetizer or with fried rice or noodles.

Chili Paneer

1 1/2 to 1 3/4 cups paneer
1/4 teaspoon red chilli powder kashmiri (optional)
3 tablespoons corn flour or corn starch
3 tablespoons maida or plain flour (optional)
2 pinches pepper powder (crushed black pepper)
1/8 teaspoon salt (adjust to taste)
water as needed
3 to 4 tablespoon oil as needed for shallow frying

Sauce for chilli paneer recipe:
1 tablespoon soya sauce (naturally brewed or organic)
2 tablespoons red chilli sauce (adjust to taste)
2 tablespoons tomato ketchup
1/2 to 1 teaspoon vinegar (i use apple cider)
1/2 teaspoon red chili powder kashmiri or red chilli paste
1 tsp sugar (adjust to taste)
other ingredients
1 tablespoon garlic finely chopped
2 tablespoon spring onions greens chopped
2 tablespoon spring onion whites chopped
1/2 cup capsicum bell pepper or cubed
1 medium onion cubed, layers separated
1 green chilies slit and deseeded
1/4 teaspoon pepper powder (crushed black pepper)
1 teaspoon corn flour (2 tsps for more gravy)
1/2 cup Water (1 cup for more gravy) (adjust as needed)

Add 3 tablespoons cornflour, 3 tablespoons all-purpose flour (optional) to a mixing bowl.

Then add in 1/4 teaspoon red chilli powder, 2 pinches of crushed black pepper, 1/8 teaspoon salt and little water.

Mix together to make a batter.

Consistency: If you are health conscious and prefer to use less refined flour then make a thin batter. If you like the restaurant style chilli paneer which has a thick coating of flour, then make thick batter.

Add 200 to 250 grams of cubed paneer and gently coat the batter.

Heat 3 to 4 tablespoons oil in a deep pan for shallow frying.

Check if the oil is hot enough by dropping a small portion of batter.

It must rise without browning. This is the correct temperature.

Pick up each batter coated paneer with a spoon and gently slide them in the hot oil.

Do not disturb them for a minute or until the batter firms up.

Stir and fry them on a medium heat until crispy. Drain to a kitchen tissue or a steel colander.

How to make chilli paneer:

For dry chilli paneer : Stir in 1 tsp corn flour to a bowl and mix with half cup water. Stir well & set aside.

Remove the oil from the pan retaining 1 tbsp. Fry one tablespoon finely chopped garlic until it smells good.

Then add in 2 tablespoons of spring onion whites and 1 medium onion cubed & layers separated.

Also add in 1 slit green chili and half cup diced capsicum. Saute on a high flame for 1 to 2 mins.

Stir in soya sauce, red chilli sauce, tomato ketchup, sugar, vinegar and red chilli powder or paste.

Mix the corn flour mixture and pour it to the pan. Cook till the sauce thickens.

Check the taste of the sauce. You can add more sauces or salt if you wish to adjust to your taste.

If you want to thin down the sauce, just add more water to get the desired consistency.

Add fried paneer cubes, crushed pepper (powder) to the chilli sauce and mix.
Add the spring onion greens.

Serve paneer chilli hot as a appetizer. You can also serve this with noodles or fried rice.

For chilli paneer semi gravy : Add 2 tsp corn flour & 1 cup water to a bowl. Stir well and make a lump free slurry. you will need to add in 1 tablespoon more of soya sauce, 1 tbsp more of chilli sauce, half teaspoon of vinegar and little more salt & sugar.

Next sprinkle pepper powder. If the sauce turns too thick, just add little more water.

Add paneer and spring onions. Toss well.

Serve chilli paneer as a appetizer or with rice or noodles.

Gobi Manchurian

250 grams cauliflower florets (or gobi cleaned)
1/3 cup all-purpose flour (or 5 to 6 tbsp maida)
3 tablespoons corn flour (or corn starch)
1/2 to 1 teaspoon red chilli powder or paste (less spicy variety) (optional)
1/4 teaspoon black pepper crushed or ground
1/4 teaspoon salt (adjust to taste)
Oil for deep frying as needed

For Manchurian sauce:
1 1/2 tablespoons oil for sauce
1 tablespoon garlic finely chopped
1/2 tablespoon ginger finely chopped
1 green chili chopped (optional)
1/3 cup onions or spring onions finely chopped
1/4 cup bell pepper (capsicum chopped finely) (optional)
1 tablespoon Soya sauce (organic or naturally brewed)
2 to 3 tablespoon Red Chilli sauce (or 2 tsps hot sauce, adjust to taste)
1 to 2 tablespoon tomato ketchup (optional, use if using hot sauce)
1/2 teaspoon Red chili powder (optional) (less spicy variety)
1/2 tablespoon vinegar (I used apple cider vinegar)
1 teaspoon sugar (adjust to taste)
salt as needed
3 to 4 tablespoons water
1/2 to 3/4 teaspoon black pepper crushed or ground
1/8 teaspoon salt (adjust to taste)
2 tablespoons spring onion greens chopped for garnish

Preparation for gobi manchurian.

Clean 250 grams of gobi and cut the florets to medium size.

Add them to 3 cups of hot water and rest for 5 minutes.

Later drain the gobi completely to a colander or spread on a clean cloth until no moisture remains on the gobi.

You can do this ahead and set aside. Any moisture in the gobi will cook it to soft and not crisp.

Heat up the oil for deep frying on a medium heat.

Meanwhile make the batter by adding corn flour, all-purpose flour, red chilli powder, black pepper and salt to a mixing bowl.

Mix and add water little by little as needed and make a free flowing lump free batter. The consistency has to be medium and not too thick or very runny.

Adjust salt as needed by tasting the batter.

Then add the gobi florets to the batter in batches, coat them well.

Frying cauliflower:

When the oil turns hot enough, check by dropping a small amount of batter to the hot oil. The batter has to rise without browning. This is the correct temperature.

Pick up each cauliflower floret with a spoon or fingers & gently drop them one by one to the hot oil. The flame has to be medium initially and should be increased slightly as more gobi is added. Reduce the flame to medium and fry until the florets turn golden and crisp. Keep stirring in between for even frying.

Drain them to a kitchen tissue or a steel colander. Repeat the same steps of adding the rest of the cauliflower florets to the batter, coating them well and then frying them in hot oil until crisp.

For extra crisp gobi manchurian, you can also refry the once fried gobi again in oil. I usually do not do it as frying them once is good enough to get very good crisp manchurian with this recipe.

How to make gobi manchurian:

Mix together red chili powder with little water to a paste and keep aside. This step is optional and is used mainly for the red color.

Heat 1½ tablespoons oil in a wide pan.

When the oil turns hot, add garlic, ginger and green chilies. Saute for a minute or two.

Then add spring onions & capsicum. Saute them on a high flame for 2 mins.

Add soya sauce, red chili sauce, tomato ketchup, red chili paste, sugar and vinegar. (for gravy version refer the notes section below).

Mix and add water. Mix and cook stirring and add pepper.

Cook on a medium heat until the sauce thickens.

Turn off the stove and check the taste.

The sauce has to be slightly sour, sweet & hot. If needed you can adjust the salt & add more sauces as well.

Allow the sauce to cool for 1 to 2 mins.

Add the fried cauliflower and stir gently to coat the gobi well with the manchurian sauce.

Garnish gobi manchurian with spring onion greens.

Serve immediately as a appetizer or as a side with noodles or fried rice.

Indian Chicken Kebab

250 grams chicken boneless cubes
2 to 3 tbsp thick curd or greek yogurt or hung curd
2 tbsp oil (olive oil or sesame oil)
salt as needed
1 1/2 tbsp lemon juice
3/4 tsp garam masala or a mix of ground cumin, cinnamon, cloves, cardamom, pepper, coriander

1 to 1 1/2 tsp ginger garlic paste
3/4 to 1 tsp red chilli powder or paprika
1 medium onion cubed and layers separated

Ensure chicken is free from excess moisture. Drain it completely.

Mix all the ingredients in a mixing bowl.

Taste the marinade and add more salt & spice if needed.

Marinate the chicken well and rub each piece for few seconds.

Cover completely. Refrigerate for over night or at least 4 hours. Resting tenderizes the chicken and it absorbs flavors well.

If using wooden skewers, soak them in water for a while. Line the chicken and onions alternately on the skewers.

Making chicken kebab:

Preheat the oven to 240 C for minimum 15 to 20 mins.

Place them in a tray and grill for 15 mins. After 15 mins, flip them and grill for another 15 mins.

The last 5 mins, move the tray to the top rack or broil.

At this stage you can brush some butter or oil over the kababs if you prefer.

Serve chicken kebab hot with mint raita or chutney.

Tandoori Chicken

1/2 kg chicken (or 500 to 700 grams)
1/2 cup greek yogurt (or hung curd)
3/4+tbsp ginger garlic paste
1 tsp garam masala
1 tsp red chilli powder
1/4 tsp pepper powder
1 tsp coriander powder (or daniya powder)
1/4 tsp salt (taste marinade & add more)
1/4 tsp Turmeric (or haldi)
1 tsp kasuri methi (dried fenugreek leaves)
1 tbsp lemon juice
1 1/2 tbsp oil (preferably mustard oil)

For grilling:
1 tbsp oil

For color:
1 tsp red chili powder
1 to 2 tbsp oil (preferably mustard oil)

Marinade for tandoori chicken:

To a mixing bowl, add greek yogurt or hung curd (thick curd). If you do not have it make your own following the notes below.

Next add in ginger garlic paste, garam masala, red chili powder, salt, turmeric, kasuri methi, pepper powder and coriander powder.

Pour oil and lemon juice as well.

Mix everything well. The marinade has to be thick and not of dripping consistency. Taste it and add more salt and chili powder if needed.

Make deep gashes over the chicken and add it to the bowl.

Marinate the chicken well into the gashes.

Cover and set aside for at least 6 hours. If you reduce the marination time, chicken will not turn soft and juicy. It may not get cooked well if making on tawa.

How to make tandoori chicken:

For the stove method, please follow the step by step instructions after the recipe card. Preheat the oven at 240 C for at least 15 mins.

Place a foil on a oven tray to collect the drippings.

Then keep a greased wire rack on the tray.

Place the chicken pieces over the wire rack.

Grill the chicken for about 15 mins.

For spicy version mix together 1 tsp red chili powder with 1 tbsp oil.

After 15 mins of grillling, baste the red chili oil over the chicken. You can also baste the left over marinade over the chicken.

Flip the chicken to the other side and baste the red chili oil or marinade.

Grill for another 6 to 10 mins or until the chicken is cooked through. You will need to adjust the timing as it depends on size of the chicken pieces.

The last 5 mins, you can move the entire tray with wire rack to the top most rack. This gives the charred effect. You can also burn a char coal piece and place it in a small cup. Keep that in the chicken tray. Cover with a large utensil. Allow it to smoke for 5 to 7 mins.

Brush the dripping all over the chicken. This keeps the chicken moist.

Restaurant style tandoori chicken is ready. Serve with onion and lemon wedges.

Indian Spicy Garlic Chicken

300 grams chicken strips or boneless cubes
4 tbsp Yogurt
Salt very little
1 pinch pepper

Seasoning:
2 tbsp Oil
1 sprig curry leaves
1/4 tsp cumin
1 onions chopped finely

Ingredients for Chili garlic sauce:
5 red chilies or 3/4 tsp red chilli powder
5 garlic cloves crushed
3/4 tbsp Vinegar
1/4 tsp sugar (optional)
Salt to taste
15 to 30 ml Water (lesser, better) to make a paste

Garnish:
Coriander leaves
Onion wedges or rings
Lemon

Mix yogurt, salt and pepper with ½ to ¾ cup water. Beat well and set aside.
Wash chicken and soak it in the above prepared butter milk for 2 hours to overnight in the refrigerator. Soaking for at least 6 hours is recommended to get soft chicken.

Blend and Make a paste of the ingredients mentioned for chili garlic sauce.
Drain up the buttermilk and add the prepared sauce. Mix well and leave it for 5 minutes. If you want to prepare it at a later time, you can put it back in the refrigerator.

Making garlic chicken:

Heat a pan with oil, add cumin and curry leaves, sauté till the cumin begins to splutter.

Transfer the onions and fry till golden.

Add the chicken and fry on a high heat for 2 to 3 mins. When you see the chicken turning white, cover it with a lid and lower the heat and cook till the chicken turns tender. This barely takes 5 mins if you are using strips.

Remove the lid and fry till the moisture evaporates and the sauce begins to cling to the chicken. The longer it is roasted, the sauce becomes more aromatic and tastier but the chicken tends to lose its tenderness. So take off from the heat when it is of your liking. Take care not to burn, garlic burns faster.
Serve garlic chicken hot or warm.

Andhra Chicken Fry

1 to 2 tbsp oil
1 to 2 sprig curry leaves
2 to 3 green chilies slit or chopped
1/2 tsp pepper powder (adjust as desired)
12 cashew nuts powdered finely

Marination for chicken fry:
1/2 kg chicken (bone-in or boneless)
1 1/2 tbsps Lemon juice
1/4 tsp turmeric
1 tbsp red chili powder
1 large onion (or 2 medium, coarsely pulsed in mixer)
1 tbsp ginger garlic paste
1 tbsp ghee solid (use 2 tbsp if melted)
Salt to taste
1 tbsp Coriander leaves chopped finely

Garam masala powder:
2 tbsps Coriander seeds or daniya
2 inch Cinnamon or dalchini
8 Cloves or laung
4 green cardamom or elachi
1/2 tsp Jeera or cumin
1/4 tsp Fennel seeds or saunf (optional)

Dry roast the ingredients mentioned for garam masala on a low flame until aromatic. Cool and make a fine powder.

Marinate the chicken with ingredients mentioned under marination along with 2 tbsps. water and garam masala. Set aside for 15 mins.

On a low flame, cook the chicken till it is soft cooked and tender. Little water can be added while cooking if the chicken turns dry. Once cooked, set aside for sometime. This gives the best taste to the chicken fry.

How to make andhra chicken fry:

Heat oil in a pan, add curry leaves and green chilies.

Fry till the leaves turn crisp and aromatic.

Add the cooked chicken along with the stock.

Fry on a high flame till all the gravy is absorbed by the chicken.

Add the cashew powder and pepper powder.

Keep stirring well and fry for 3 to 4 mins or till you get a nice aroma of cashews.The gravy should dry up with masala coated over the chicken.

Garnish chicken fry with fresh chopped coriander leaves

Andhra Chicken Iguru

250 grams chicken
1/2 cup tomatoes, ripe, (chopped)
10 mint leaves chopped finely
3/4 to 1 cup onions finely chopped
1 green chilies slit or chopped
1 1/2 tsp ginger garlic paste
1/2 tsp red chili powder
1/8 tsp turmeric
1 tsp garam masala powder
2 to 3 tsp oil
2 sprig Coriander leaves , chopped
1 sprig curry leaves
1/4 tsp cumin / jeera
to make a paste
1 1/2 tbsp coconut , fresh or 10 cashews paste/ jeedi pappu

Heat oil in a deep pan, add cumin, curry leaves and green chills. Allow them to crackle.

Add onions and sprinkle salt. Fry till they turn brown.

Add mint/ pudina and fry till you get an aroma.

Add ginger garlic paste, fry till the raw smell goes off.

Add tomatoes, salt and turmeric. Fry till the tomatoes turn fully mushy. Do not cover and cook the tomatoes, it spoils the entire dish.

Add red chili powder and fry for 2 mins.

Add chicken and fry on medium high till it turns white in color. Takes around 3 mins.

Add garam masala and coconut paste if using.

Simmer the flame and cover the pan with a lid and let it cook for 4 to 5 mins. By then chicken should begin to release moisture. Mix well and continue to cook till the moisture evaporates.

Add very little water and lower the flame. Cooking on a low flame yields a good curry. Cook till most of the water evaporates and the curry turns thick and semi dry. If you want a gravy consistency, switch off when the curry thickens. But iguru is something which is of semi gravy consistency, all the moisture is evaporated and then the curry is thick and tasty.

Add coriander leaves.

Serve andhra style chicken curry with rice and onion raita.

Guntur Chicken Fry

250 grams chicken
2 sprigs curry leaves
2 tbsp. oil
1 tbsp Cashew powder or almond powder
1/4 tsp pepper powder
1 tbsp Ghee

To marinate and cook:
Salt to taste
1/4 cup onions, coarsely crushed
1 1/2 tsp Lemon juice
1 green chili slit
1 tsp red chili powder
1/8 tsp turmeric
1 tbsp ghee melted
1 tsp ginger-garlic paste

To roast and powder:
3 to 4 red chilies, guntur (remove the seeds)
1 1/2 tbsp coriander seeds
1 tbsp Desiccated coconut / endu kobbari (optional)
1/4 tsp cumin / jeera
2 green cardamom
2 inch cinnamon
3 cloves
2 garlic cloves
4 pepper corns

Marinate chicken with marination ingredients in a pot. Set aside for at least 30 mins.

Begin to cook on a medium flame until soft and tender.

If needed can add few tbsp of water. If there is any excess moisture after cooking the chicken just evaporate it by cooking further.

While the chicken cooks, dry roast the red chilies, coriander, cloves, pepper, cinnamon and cardamoms.

When they turn fragrant, add cumin and coconut. Cool these and blend all of these together with garlic to a fine powder.

Heat a wide tawa with ghee or oil. Add curry leaves and fry till crisp. Set aside half for garnish.

Add the chicken with left over stock if any, on a high flame let the water evaporate.

Add the ground masala and fry till you get a good aroma. This takes around 8 mins.

Add the cashew powder and ghee. Mix well and fry for another 2 to 3 mins or till the raw smell goes off. You can taste and check if the masala tastes raw.
Serve guntur chicken with rice.

Kadai Chicken

400 grams chicken (bone or boneless)
3/4 cup capsicums (or bell peppers) cubed (optional)
1/2 cup onions (cubed & layers separated) (optional)
3/4 cup tomatoes (chopped & pureed) (about 2 large)
1 1/2 tablespoons oil (divided, adjust as needed)
1 red chili broken
1/2 teaspoon cumin or jeera (optional)
1/2 cup onions chopped finely
2 teaspoons ginger garlic paste
1/2 teaspoon Salt or as needed
1/4 to 1/2 teaspoon red chilli powder Kashmiri (optional)
1/8 to 1/4 teaspoon turmeric
10 cashew nuts (or 3 tablespoon cream)
1 teaspoon kasuri methi (dried fenugreek leaves)
2 tablespoons coriander leaves or cilantro finely chopped

For kadai masala:
1 1/2 tablespoons coriander seeds (or daniya)
4 red chilies
1 to 1 1/2 teaspoons garam masala powder
3/4 teaspoon fennel seeds (optional)

Dry roast 1 1/2 tablespoons coriander seeds, 3/4 teaspoon fennel seeds and 4 red chilies until crisp & aromatic.

Cool and powder them in a spice jar along with 1 to 1½ teaspoon garam masala.

Add 3/4 cup chopped tomatoes to a blender and puree them. You can skip this step if you don’t mind using tomatoes directly.

Optional: Substitute to cream. You can skip this step if using cream. Soak 10 cashews in warm water for 10 minutes. Then make a fine smooth paste adding 4 to 6 tbsps water.

Optional: Add 1 tbsp oil to a kadai or wok. When the oil turns hot, add 3/4 cup cubed capsicum and 1/2 cup cubed onions. Fry for 2 minutes on the highest flame. When you begin to smell them good transfer to a plate. Keep it aside.

Heat the kadai with 1 tablespoon oil. Then add 1 broken chili and ½ teaspoon cumin.

Fry till the cumin begins to splutter. Add ½ cup finely chopped onions and fry till they turn golden.

Next add 2 teaspoons ginger garlic paste. Fry till the raw smell goes off. Do not burn it.

Add chicken and fry for 3 to 4 minutes. Cover and cook for about 5 minutes.

Add kadai masala, turmeric and 1/4 to 1/2 teaspoon red chili powder (optional).

Mix and fry well for just 2 to 3 minutes.

Next pour tomato puree, cashew paste and add salt.

Mix and cook till the raw smell of the tomatoes goes away.

The masala thickens and begins to leave oil. Cover and cook until the chicken is soft cooked.

Add sauted onions and capsicums. Mix and continue to cook for 2 to 3 minutes.
Cook till the gravy thickens to your desired consistency.

If using cream, pour the cream to a bowl. Take a portion of the gravy and mix with cream. Add back to the kadai and stir well.

Do not overcook kadai chicken. Capsicum and onions should be crunchy.

Sprinkle crushed kasuri methi and coriander leaves. Mix well and cook for just one to two minutes. Off the stove.

Serve kadai chicken with rice or roti.

Andhra Green Chili Chicken

Buttermilk for soaking (optional)

Marination:
300 grams chicken
1 tsp solid ghee
2 onions medium sized, coarsely crushed or pulsed
1 tbsp lemon juice
1 tsp GINGER GARLIC PASTE
1/4 tsp red chili powder
1/2 tsp garam masala powder
turmeric powder
Salt to taste

Seasoning paste:
1/2 cup coriander leaves tightly packed, fresh
2 green chilies

Seasoning:
1 tbsp oil
1 sprig curry leaves
1/4 tsp cumin / jeera
2 to 3 green chilies, slit

Wash and soak chicken in buttermilk overnight and refrigerate. Drain off the buttermilk fully, the next morning.This is done only to tenderize the chicken. If you have meat tenderizer you can use it too. You can skip this step totally and just marinate with the marination ingredients and set aside for 45 minutes to 1 hour.

Make a fine paste of the coriander leaves and green chili, set aside till we use it for seasoning. Coarsely crush or pulse onion in a mixer.

Mix all the marination ingredients along with crushed onions and chicken. If your chicken is not soaked in buttermilk for atleast few hours, then set aside after marination for 45 minutes to 1 hour.
Cook chicken on a medium flame till tender and soft. If needed you can sprinkle little water. If the chicken oozes out more moisture, evaporate by cooking on high. But do not overcook at high temperature for long. It can make the chicken hard.

Heat a pan with oil, add cumin, when they begin to splutter add curry leaves and green chilies. Fry till the leaves turn crisp.

Transfer the cooked chicken and add ground coriander chilli paste.

Mix well and fry for about 3 to 5 minutes on a medium flame, till you begin to get a nice aroma of the coriander leaves.

Serve with onion and lemon wedges.