KFC Twisters

Ingredients:

CRISPY STRIPS

1. 500 g skinless chicken breasts
2. vegetable oil (for deep frying)

MARINADE

1. 4 cups water
2. 1 teaspoon salt
3. 1 teaspoon msg

COATING

1. 1 egg, beaten
2. 1 cup milk
3. 2 cups plain flour
4. 3 teaspoons salt
5. 1 teaspoon pepper
6. 1 1/2 tablespoons paprika
7. 1 tablespoon Mexican chili powder
8. 1 teaspoon msg (isn't really important it just adds extra flavour)

TWISTER

1. 1 cup lettuce, shredded
2. 1 tomato, diced
3. salt, pepper
4. mayonnaise
5. 6 tortillas (or chapatis)

Method:

• Trim any excess skin or fat from the chicken breasts.
• Slice the chicken breasts into nice size strips (approximately 1/2 inch x 3-4 inches).
• Combine the water, salt and MSG for the marinade in a large bowl and place chicken in to set for 20 minutes.
• Turn the strips once while they are marinating.
• Combine the beaten egg and milk and a bit of pepper in a medium size bowl.
• In a small plastic bag combine the remaining ingredients (flour, salt, pepper, paprika, Mexican chille and MSG) and shake.
• At this time you can start to preheat the oil in a deep-fryer to 220 deg if you are using a fryer.
• Leave the chicken for marinating for 20 minutes.
• Using about ten strips at once, place the chicken in the bag with the flouer and shake the bag until the strips of chicken are coated.
• Place them on a plate.
• Once they have been coated with the flour mixture dip them in the egg and milk mixture individualy and them back into the bag for another shake.
• Be sure to try and get as much coating on each strip.
• If you wish you can coat them again if you want a thicker coating.
• Drop the strips, 5-6 at a time into the hot oil.
• They should only take a couple of minutes depending on how you like your chicken.
• Be sure to stir when frying so the strips don't stick together.
• Remove the chicken from the oil and allow them to drain on paper towels/tissues for a couple of minutes.
• Heat the tortilla bread/chapati in a frying pan on each side until it is nice and warm but not crispy, then remove from the pan.
• Place about 3-4 (depending on size) krispy strips on the tortilla bread/chapati.
• Then add the tomato and mayonnaise.
• Put plenty of pepper and salt on the mayonnaise.
• Then add the lettuce.
• Roll up and serve.

Cooking Southern Fried Chicken

Also try Southern cooking.... The fried chicken looks delicious!!! SLRP!!!

Chicken Tikka Fry

Ingredients:

1. Grilled chicken : made boneless and striped
2. Yogurt : 3 tbsp (beaten)
3. Chili powder : 1tsp
4. Salt to taste
5. Garam masala : 1tsp
6. Oil : 1\4 cup
7. Onion : (medium) 1 nos. coarsely chopped
8. Tomato : (medium) 1 nos chopped
9. Ginger : 1 inch piece cut into juliennne strips
10. Green chilies : 3-4 nos
11. Coriander leaves : 1\4 cup chopped

Method:

• Combine Chicken pieces, yogurt, chili powder, salt and garam masala in a small bowl and keep aside.
• Heat oil in a non stick pan over medium-high heat. Add the marinated chicken, onion and tomatoes.
• Stirring frequently, fry the chicken boti and during frying, add yogurt mixture little at a time.
• Cook until the tomatoes are deduced to pulp and oil separates from gravy, about 8-10 minutes.
• Add ginger, green chilies and coriander leaves, stir once and transfer to serving dish.
• Decorate with lemon slices, onion rings and tomato slices, if wish. Serve with Nan, Roti.

P.S : you can try variations like Mutton tikka fry and seekh kabab fry, these can be prepared in the same way. For seekh kabab fry, cut the kabab into 1 and 1\2 inch pieces before frying.

Grilled Chicken

Ingredients:

1. Chicken : 1 Kg (cut into chunkypieces)
2. Lemon juice : 2tbsp
3. Yogurt : 1/4 cup
4. Garlic paste : 1tsp
5. Ginger paste : 1tsp
6. Cumin powder : 1tsp
7. Garam masala powder : 1tsp
8. Chili powder : 1tsp
9. Coriander powder : 1tsp
10. Chat masala : 1tsp
11. Salt as required
12. Red or yellow food coloring : a few drops
13. Oil as required
14. Onion sliced : For Garnishing
15. Lime slices : For Garnishing

Meth0d:

• Place the chicken pieces in a large bowl and rub the lemon juice. Cover and leave to marinate for about an hour.
• Put yogurt in a small bowl. Add ginger, garlic, cumin, garam masala, chili powder, coriander, chat masala, salt and food coloring and mix well. Place the chicken in a medium bowl. Pour the marinade over the chicken pieces and coat them liberally with the yogurt mixture. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator.
• Thread the chicken pieces closely on metal skewers and grill the chicken over hot charcoal, Basting once or twice at the end of the cooking time. Alternatively, Place the chicken in a shallow baking pan, arrange them in a single layer. Bake in a oven at 325F, (170C) or Roast for 25- 30 minutes. Basting frequently and Turing once or twice to brown the both sides.
• Decorate with lemon wedges and onion rings. Serve with Nan, Poodinay Ki Chutney and Raita.

Spicy Thai Chicken soup!

Check out the new spicy chicken thai soup from youtube. This lip smaking soup will get u asking for more! Play the video on the right side bar. If u missed it, u can still find it in my videos archives... Enjoy!

Cauliflower Spagetti

Click on the video on the right side and learn to cook Cauliflower Spagetti! It can also be made using simply vegetables. You can also try meat or chicken.

Lip-Smaking Naadan Chicken Curry!

Ingredients:

1. Chicken : 1 kg (cut into small chunky pieces)
2. Onions : 4 medium (Finely sliced or chopped)
3. Tomatos : 3 medium (Cubed)
4. Ginger : a medium sized piece (sliced)
5. Garlic : 5-6 cloves (chopped)
6. Green chillies : 8 - 10 nos. (slit)
7. Cury leaves : A few
8. Turmeric powder : 2 - 3 tsps
9. Chilli powder : 2 tbsp
10. Garam Masala : 2 tbsp
11. Coriander powder : 2 tbsp
12. Ginger garlic paste : 2 - 3 tbsp
13. Salt to taste
14. Coconut Milk Powder : 1 pack mixed in 1/4th cup of water
15. Water : 1/4th cup

Method :

• Take a vessel and put the chicken into it. Add turmeric powder, Ginger garlic paste, 1 chopped onion, a few green chilies slit or chopped, a few curry leaves, some salt and 3 -4 tbsps of oil and mix well and marinate for 1/2 hour to 1 hour.
• Heat a small pan on low fire and add chilli powder, garam masala powder and coriander powder and heat it till the powders loose their rawness. Thats about 5 -6 minutes of continious stiring.
• Add the heated powder mixture to the marinated chicken and mix well.
• In a large nonstick vessel heat some oil. Add the chopped onion and saute' till they turn golden.
• Lower the flame and add the chopped ginger and garlic and saute'. After the smell of the flavor reaches you add the curry leaves.
• Next add the tomatoes and the rest of the slit green chillies.
• Now add the marinated chicken into the vessel. Pour in the water, stir and put a lid on it for 10 - 15 mins. Stir once in a while to check on the chicken.
• Once the water has reduced and a gravy has been formed add the coconut milk .
• Bring to a slight boil. Make sure the chicken is cooked well.
• Serve hot with rice, chapatis, naans, any breads.

P.S. : You can add a boiled potatoe to make a thicker gravy or to reduce the chilli.

Egg Fried Rice in 25 minutes!

Ingredients :

1. Basmati Rice ( or any medium grained white rice) : 3 cups
2. Carrot, Cabbage, Beans (also use cauliflower, peas if they are available) : 2 cups (finely chopped or sliced)
3. Onion : 1 large (finely chopped)
4. Capsicum : 1 medium (chopped)
5. Spring onion : 2 stems (finely chopped)
6. Coriander leaves/ Mint leaves : a bunch chopped.
7. Ginger garlic paste : 1 and 1/2 tbsp
8. Salt to taste.
9. Pepper : 1 tsp
10. Garam masala : 1 tsp
11. Chilli powder : 1 pinch
12. Soya sauce : 2 - 3 tbsp
13. Lime : 1
14. Ajinomoto if required.
15. Ghee : 2 - 3 tbsp
16. Oil as required
17. Egg : 2 nos

Method :

• Boil rice with a teaspoon of salt and a tablespoon of ghee. After the rice cooks drain and set aside.
• Simultaneously boil the vegetables with a pinch of salt. Do not overcook. Boil for a maximum of 5 - 7 mins and drain the water and set aside.
• In a large nonstick vessel heat a few spoons of oil and 2 tbsps of ghee. Add the chopped onions and fry for a minute.
• Add the ginger garlic paste and fry till u get the flavor smell. Add the chopped capsicum and spring onion and fry for a few seconds.
• Now add the boiled vegetables and fry for a few minutes. Again do no over cook or the vegetables might lose their crispyness.
• Add the salt, pepper and chilli to the vegetables and saute'.
• Now lower the flame and add half of the rice to the vegetables and mix them up nicely.
• Then add the rest of the rice and mix well.
• Fry two omlettes in a pan. Roll them up and chop them into circles and add them to the rice. (You can also boil the eggs and then chop them finely and add to the rice.)
• Now add 2 -3 tbsps of soya sauce to the rice and mix well.
• Sprinkle some garam masals, salt and pepper over the rice and mix well. Sprinkle corriander leaves over the rice.
• Squeeze a lime over the rice if u want to enhance the taste. Add ajinomoto only if you require.
• Serve hot with tomato ketchup, mint chutney, salad, pickles or gravies.

P.S : You can avoid the egg and make plain vegetable fried rice. U can add boiled chicken pieces to make Chicken Fried rice. You can also use boiled beef and small prawns with the chicken to make Mixed fried rice.

Chicken Stew

Ingredients:

1. Chicken : 1 kg ( cut into chunky pieces)
2. Onions : 3 medium ( cube 1)
3. Carrot : 1 large (cubed)
4. Potatoe : 1 medium sized (boiled and cubed)
5. Peas : Less than 1/4 cup
6. Ginger garlic Paste : 2tsp
7. Green chillie : 5 nos. (or more if u want it to be more spicy)
8. Mustard seeds : 1 tsp
9. Cinnamon : 2 medium sticks broken
10. Cardomom : 5 - 6 nos
11. Cloves : 5 - 6 nos
12. Curry leaves : A few
13. Turmeric powder : 2 tsp
14. Black Pepper powder : 1 tsp
15. Garam Masala powder : 1 tsp
16. Coconut Milk : 1/4th cup
17. Water : 1/4th cup
18. Salt to taste

Method :

• Grind 2 of the the onions ginger-garlic paste and green chillies to a smooth paste
• Heat oil in a vessel and splutter mustard seeds.
• Add cinnamon, cardomom and cloves to the vessel.
• Add the cubed onion and ground Onion paste with curry leaves and saute' till the mixture turns slightly brown.
• Add chicken and salt, turmeric, garam masala and black pepper powder and stir.
• Pour water and put a lid on the vessel and cook on slow fire for 15 - 20 mins or till the chicken is done.
• Add the potatoes, carrot and peas.
• Add coconut milk and just bring to a boil and Serve.
• Serve with rice, chapathis or any bread.

Thanks lapi!

Hyderabadi Biriyani

Ingredients:

1. Chicken(or any other meat you prefer) : 2 kgs (cut into chunky pieces)
2. Biriyani Rice : 1 and 1/2 kgs (half boiled)
3. Onion : 3 medium (chopped)
4. Yogurt : 1/2 cup (enough to coat chicken)
5. Chilli powder : 2 and 1/2 tbsp
6. Turmeric powder : 3 tsp
7. Pepper powder : 1 and half tbsp
8. Salt to taste
9. Lime juice : 5 tbsp
10. Garam Masala powder: 3 tsp
11. Saffron mixed with 1/2 cup warm milk
12. Butter or Oil as required
13. Water : less than 1/4th cup
14. Atta dough : enough to make Dum.

Method:

• Use a nonstick pan and heat butter or oil. Put chopped onions to it and fry till it turns crispy brown. It should not be soggy or wet.
• In a big vessel( the vessel you are planning to use to make biriyani) add the chicken, turmeric powder, chilli powder, pepper powder, garam masala powder and salt and mix well. Add the yogurt and mix well. Now add the Lime juice. Keep aside for 20 - 30 mins.
• Now keep the vessel over the flame. Add the water and stir. Keep closed for 15 mins or till the water evaporates.
• Now lower the flame and put the half boiled rice over the chicken mixture.
• Spread the saffron mixture over the rice.
• Now make a big roll out of the atta dough and stick around the circumference or edge of the vessel.
• Fix a proper lid over the atta dough and cook for 30 mins.
• Serve hot with yogurt raita or salad.