Tso’s Chicken

Ingredients for marination:

  1. Boneless Chicken thigh ( cut into small bite size pieces)
  2. Salt 1/4 tsp.
  3. Black pepper 1/2 tsp.
  4. Soy sauce 1 tbsp.
  5. Sesame seed oil 1 tsp.
  6. Egg white 2 tbsp.
  7. Corn flour 2 tbsp.
  8. Flour 2 tbsp.
  9. Oil for deep frying

Ingredients for sauce:

  1. Chilli paste 1 tsp.
  2. Honey 1 tsp.
  3. Tomato ketchup 2 tbsp.
  4. Soy sauce 1 tbsp.
  5. Vinegar 1 tbsp.
  6.  Corn flour 1 tbsp.
  7. Chicken stock 1 cup
  8. Oil 1 tbsp.
  9. Ginger (crushed) 1/2 tsp.
  10. Dried red chillies 6-8
  11. Sesame seeds for garnishing

Method:

  • For Marination and Frying: In a bowl take corn flour, flour, soy sauce, salt, egg white, sesame seed oil and black pepper.
  • Mix well to make a paste.
  • Put chicken and coat with the mixture.
  • Leave aside to marinade for 10 minutes.
  • Heat oil in a wok and deep fry the chicken in small batches until light brown in colour.
  • For Sauce: In a bowl Take chilli paste, honey, tomato ketchup, soy sauce, vinegar, corn flour and chicken stock.
  • Stir until the sugar and cornstarch are dissolved.
  • Heat oil in a wok.
  • Add dried red chillies and garlic.
  • Fry for 20-30 seconds.
  • Pour in the sauce mixture.
  • Stir until thickened, about 1 to 2 minutes.
  • Add fried chicken.
  • Stir well to coat with sauce.
  • Take out in a dish.
  • Garnish with sesame seeds and serve with egg fried rice.
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Phool Gobi ki Sabzi (Cauliflower ki Sabzi)

Ingredients:

  1. Cauliflower (Phool Gobi) 1
  2. Onions (chopped) 2
  3. Garlic (chopped) 4 cloves
  4. Red chilli powder 3/4 tsp.
  5. Turmeric 1/2 tsp.
  6. Cumin seeds 1/2 tsp.
  7. Salt 1 tsp.
  8. Tomatoes (finely chopped) 4
  9. Yogurt 2 tbsp.
  10. Fresh coriander 2 tbsp.
  11. Green chillies (chopped) 2
  12. Oil 2-3 tbsp.

Method:

  • Heat oil in a pan.
  • Add chopped onion and fry till light brown.
  • Add tomatoes, garlic, red chilli powder, turmeric, cumin seeds and salt.
  • Cook on medium heat till the tomatoes are soft and oil separates.
  • Add cauliflower and yogurt.
  • Cover and cook on low heat till the cauliflower gets tender,
  • With the spoon break the cauliflower into small pieces.
  • Add fresh coriander and green chillies.
  • Cook for another 4-5 minutes.
  • Take out in a dish and serve with chappati or boiled rice.

Chicken Chargha (Lahori Chargha)

Ingredients:

  1. Chicken 1 whole
  2. Garlic ginger paste 1 tbsp.
  3. Chilli powder 1 tbsp.
  4. Carom seeds (Ajwain) a pinch
  5. Chat masala 1 tbsp.
  6. Lemon juice 4 tbsp.
  7. Salt 1 tsp.
  8. Oil for deep frying

Method:

  • In a bowl mix together red chilli powder, carom seeds, ginger garlic paste, salt and lemon juice to make a fine paste.
  • Make cuts on the chicken.
  • Rub the chilli paste on the chicken and let it marinade for 6-8 hours.
  • Bring water to a boil in a steamer.
  • Put chicken on to the stacked steamer.
  • Cover and cook for 30 minutes.
  • Heat oil in a large wok.
  • Deep fry the chicken until brown and crisp.
  • Sprinkle chat masala on top.
  • Serve with french friesraita, salad and naan.

Cold Egg Sandwiches

Ingredients:

  1. Hard Boiled Eggs 2
  2. Unsalted Butter 1 tbsp.
  3. Salt less than 1/4 tsp.
  4. Black pepper 1/4 tsp.
  5. Bread slices 6

Method:

  • In a bowl take boiled eggs, salt, black pepper and unsalted butter.
  • Mash well with the fork or masher till it comes in a form of a paste.
  • Spread this egg paste on a slice of bread.
  • Cover with the other slice.
  • Follow this with other slices.
  • Remove the edges of the bread slices and then cut it diagonally.
  • Serve with Ketchup.