Hong Kong style Chicken !!!

Before even could start the preparation din think that the result will be so yum and tasty.With the name Hong Kong we feel it will be quite complicated and lot many ingredients ,but to a surprise its so easy and quick to make if you have these few stuff in your homes.This chicken recipe with little tangy flavour created by pineapple and with hit of spice created by chopped green chilies is just awesome combination of sweet and sour taste.

Servings 4-5
Total Preparation time 1 hour
Cooking time : 20 min

Ingredients
250 Gram boneless chicken(cut into strips)
1 large onion cut into cubes(or large chunks)
1/2 Cup of Pineapple cubes
1 Cup of red/yellow/green bell peppers cut into cubes
1/2 Cup of carrots cut into cubes
2 -3 Table spoon Corn starch
1 Egg whisked
1 1/2 Table spoon of ginger garlic chopped
1/2 Cup of tomato ketchup
1/2 Cup fresh tomato juice
1/2 Cup pineapple juice
3 -4 Green chilies Chopped
Salt to taste
1/2 Table spoon of sugar
Oil for deep frying

Method

• In Bowl add whisked egg,corn starch ,salt,ginger/garlic and mix well.Add chicken strips and mix well again and let it marinate for 20 min.Keep the pan on stove and heat the oil for deep frying.
• After marinating for 20 min deep fry the chicken strips still golden brown.Keep it aside on tissue paper to absorb extra oil.
• Meanwhile cut all the vegetables as mentioned.In Pan/wok add oil and let it heat at the highest temperature,than add chunks of vegetables one by one starting with onion and saute for about 5 min than reduce the flame to medium.
• Add chopped ginger/garlic,tomato ketchup,pineapple juice,sugar,salt,green chilies and fresh tomato juice and stir it well.
• Than allow the juices to reduce a bit so that when you add chicken the sauces will coat it well.
• Once you feel the juices and reduced and thicken than add fried strips of Chicken and toss well in sauces.Cook for more 5 min on low flame and its done.
• Consume hot with steam rice or as a starter.

Samosa recipe!!!

The samosa is claimed to be originated in middle east prior to 10 century and it was called as Sambosa. Samosa is a fried or baked pastry with a savoury filling ,such as boiled potatoes,onions,peas ,other vegetables and  minced meat(mutton,beef or chicken).The entire pastry is than deep fried in vegetable oil and its served hot with some spicy chutneys like pudina chutney or tamarind chutney or ketchup.The typical shape of samosa is triangle and size vary as per what filling we use.

Samosa is the best snack during tea time,its outer crispy crust and the spicy potatoes or meat filling just creates a crunch and flavours in our mouth,along with that accomplishments of chutneys is just Yum.

Servings 4-5
Total Preparation time:1 hour
Cooking time:20 min

Ingredients
For Dough
250 Gram Maida/all purpose flour
Salt
water
oil

For Filling
4-6 Boiled Potatoes
2 medium size onions chopped finely
4 Green chilies
1/2 tsp pepper crushed
1 Table spoon garlic/ginger chopped
1 cup of green coriander chopped
1/4 Tsp Turmeric powder
Salt as per taste
Curry leaves
1 Tsp mustard seeds
1 Tsp Cumin seeds
Oil

Method

• First start with kneading the flour,for that take the flour in large plate,than add salt and knead it into smooth dough by adding water as required.Do not add more water other wise it will be sticky and the pastry wont roll properly.Last take little oil and knead the dough again and allow to rest for 10 min so the dough becomes soft and smooth.
• Mix little flour in water and make thick paste for sticking or sealing the samosa
• On the other hand start to prepare the filling.For that keep the pan on stove ,add oil and once oil heated add mustard seeds and cumin seeds,once you see it crackling add curry leaves,green chilies chopped,ginger-garlic and onions.Saute all very well for 2-3 min.
• Than add turmeric powder and mashed boiled potatoes and mix well ,than add salt,pepper crushed and chopped coriander .Stir the filling well,cover the pan and allow the potato bhaji to cook for 2-3 min on slow flame.
• once done switch of the flame and let the filling cool down at room temperature.
• Now take the medium round of dough and roll it into a large roti. Once roti is done cut into four (take knife and cut the round roti into semi circle and than again cut semi circle into half so it will be in shape of triangle.)
• Than take one portion and hold on your palm by facing the pointed portion upwards,get the side wings at the center and seal it with flour paste which acts as a gum and feeling wont come out.once you stick the wings it will look in shape of cone.Add the filling into the cone and get the pointed portion down and cover the mouth of cone by applying flour gum so the cone will change its shape to triangle.
• Make more triangle samosa's and keep side.Pour oil in kadai/deep pan for frying.let it get heated well .
• Once you feel oil is hot to the right temperature you can start deep frying your samosa's.Fry on medium oil so that samosa gets cooked well from inside and outside as well.
• Serve hot with a hot cup of tea and sauces of your choice.

Chicken Korma in yogurt!!!

Chicken Korma just classic Muglai dish  and served as curries or in form of thick gravies.The dish is considered among the rich dishes as it involves slow cooking of chicken in yogurt,ginger garlic paste and onions paste and at last its simmered with thick coconut milk to give the creamy texture and flavour.Its also prepared by adding cashew nut paste,almonds paste to give more royal tag to the dish.

Servings 4-5

Total Preparation  time: 1 hour

Cooking time:30-40 min

Ingredients

1 Kg Chicken(cut into medium pieces)

1 Cup of yogurt(approx 300 gram)

2 large onions

2 inch of ginger

15 flakes of garlic

1/2 cup of thick coconut milk

3-4 green chilies

1/2 bunch of green coriander

1 Table spoon pepper crushed

1 stick of cinnamon

5 cloves

2 cardamom

1 tsp turmeric powder

salt as per taste

oil

Hot water as required

Method

• Wash the chicken and drain all the water,than apply salt ,turmeric,pepper crushed and yogurt.Mix the ingredients well into the chicken and keep aside for marination for 20 min.
• On the other hand make paste of onions ,also grind ginger-garlic,green chilies and green coriander into fine paste and keep aside.
• Than in casserole add oil,once heated add the paste of onions and saute till the paste changes colour to light brown.
• Add paste of grind ginger-garlic,green chilies and green coriander,again cook for around 5 min till the pastes are nicely sauteed.
• Than add chicken and toss well in the paste.Cook the chicken pieces for more 5 min or more till it leaves its own water.
• Give a quick stir so that chicken does stick to vessel.Add hot water as required and cook on slow flame for 15 min by covering the lid.
• Last add the thick coconut milk ,mix well and than again let it simmer for more 5-10 min.
• Once the korma is done you will find the oil layer on top of the gravy.(oils left by curd and coconut milk).
• Serve hot with roti's or steam rice or any rice items also it will go well.Even with bread it will be great in tastes.