Malai Chicken Kabab -மலாய் கோழி கபாப்

Ingredients:

• Boneless chicken 500gm
• Cardamom Powder 1tsp
• White Pepper powder 1tbs
• Salt to taste
• Meat Tenderizer 1 1/2 tsp
• Sour Cream 1/2 cup
• Grated Cheese 1 cup
• Green Chillies 6
• Coriander leaves chopped 1 cup
• Ginger & Garlic Paste 1tbs
• Oil 2 tbs
• Corn flour 1tbs
• Skewers 4-5

Method:

• Clean and cut the chicken in to thin medium pieces.
• Marinate the chicken with salt,meat tenderizer,ginger garlic paste,Cardamom powder and white pepper powder.Mix them all well and put it in the refrigerator for 30 mins.
• Take the grated cheese[any cheese] and blend it with hand to make a paste.
• To the cheese add sour cream or[thick curd] and mix the mixture well.
• Make a fine paste of Green chillies and Coriander and add it to the sour cream & cheese mixture. [Increase or reduce the number of green chillies depending on the spice level].
• After 30mins take the chicken and add this mixture to the chicken.
• Add corn flour &2tbs of oil(Any cooking oil) and mix well and let the chicken to sit for another 1 hour in the refrigerator.
• Soak the skewers in water for at least 20 mins,to avoid from burning.
• Preheat the oven to the maximum temperature in your oven.
• Take the chicken after an hour and arrange them in the skewers.
• Put the chicken in the oven for 10 - 15 mins.
• Yummy Malai chicken Kabab is ready.
• Brush some lime juice on top and serve hot and enjoy.

Note: The sour cream and the cheese do have salt , so be little careful while adding salt.

You can also use Onions,Bell Pepper,tomatoes.Dice them into cube shape and mix them along with chicken and arrange the chicken with your favorite veggies and enjoy the kabab.

Note: Do not marinate the chicken for more than an hour because of the meat tenderizer.If u marinate the chicken for a longer period it will start cooking the chicken and the texture of the chicken will change.So try to avoid marinating for a longer time.

Mysore Bonda - மைசூர் போண்டா

Ingredients:

• Maida [All purpose flour] 1 cup
• Rice Flour 3/4 cup
• Cooking soda 1tsp
• Salt to taste
• Buttermilk 1 cup
• Cumin Seeds 1 1/2 tsp
• Ginger finely chopped 1tsp
• Green chillies finely chopped 1 tsp

Method:

• Take a bowl and mix maida,rice flour,salt and soda.
• Do not pour the buttermilk all at once.
• Add buttermilk little by little and mix well.
• Once the batter comes to bonda consistency stop adding the buttermilk and let it set for half and hour.
• After 1/2 hr add the cumin seeds and finely chopped ginger and green chillies and mix well.
• Heat the oil and wet your hands and take the batter like small balls and deep fry them.
• Serve them with coconut chutney and enjoy.

Quick Chilli Chicken Fry - எளிய மிளகாய் கோழி வருவல்

Ingredients:

• Boneless chicken 1kg
• Ginger Garlic paste 2 tbs
• Chilli Garlic paste 1 tbs
• Chilli hot sauce 1 tbs
• Vinegar 1/2 tbs
• Salt to taste
• Chilli powder 1tsp
• Garam Masala 1/2 tbs
• Lime juice 2tbs

For Garnishing:

• 1 Thin sliced medium onion
• 3 Slit Green chillies
• Cashews

Method:

• Clean and cut the chicken into medium pieces.
• Drain the water and pat dry with tissue paper.
• Add 1tbs of lime juice and mix well.
• Add all the remaining ingredients and mix well
• And let them sit for an hour.
• Heat the tawa and add 1tbs of oil and fry the cashews.
• Remove the cashews from the pan and add the onion & sliced green chillies.
• Fry until its golden brown.remove from the pan and keep it aside.
• Add another 2tbs of oil.When the oil is hot add the marinated chicken.
• If any masala is left over in vessel add little water and pour on the chicken.
• Fry the chicken in a reduced flame till the chicken is completely cooked.
• Increase the flame and fry the chicken for 5 mins
• Remove from the flame and transfer it to a serving dish and add 1tbs of remaining lime juice.
• Garnish the chicken with fried onion,chillies and cashews.
• Easy chilli chicken is ready in minutes.

Tips:

If there is no time for marination,no problem.Mix all the ingredients well and stir fry them.

Note:

Do not marinate the chicken for a longer time,because we are using vinegar and lime juice.If you let them to sit for a longer period the acidity in vinegar and lime juice will start cooking the chicken.

Hot & Sour Chicken Soup - கார புளிப்பு வடிசாரு

Ingredients:

1. Chicken broth - 2 Cup
2. Corn flour - 2 tsp
3. Sesame oil - 2 tsp
4. Soy sauce - 3 tsp
5. Hot Chili Sauce
6. Rice vinegar
7. Chopped Ginger - one tsp
8. Chopped Garlic - one tsp
9. Chicken - 1/2 pound
10. Sliced Mushroom 1/2 Cup
11. Lemon grass or Lemon Zest
12. SaltPepper
13. Green onion
14. Egg - 1
15. Corn kernel
16. Thin cut or small cubes of carrot

Preparation:

1. Heat the pan in low flame and add sesame oil and let it warm up.
2. Add Ginger and Garlic to oil and stir-up for few seconds.
3. Add Chicken to it and stir in medium flame.
4. Add Soy Sauce, Rice vinegar, Hot chili sauce.
   
5. Wait for 2 minutes till the chicken is cooked.
6. Add Mushroom, carrot, green onions, salt & pepper.
7. Taste the soup add soy sauce, chili sauce and vinegar based on your taste preference.
8. Let it heat till all the flavors mix together, may be two minutes in medium flame.
9. Mix Corn flour with one tsp of water to make it a thick paste.
10. Back to low flame and add the corn flour to soup.
11. Now the soup is thick and allow it to simmer for a minute, while stirring.
12. Beat the egg and pour it to the soup, pour the egg slowly and keep stirring fast.
13. Add lemon grass or lemon zest and mix it for 30 seconds.

Variation:

For a vegetarian variation, use Veg Broth and Tofu instead of chicken.

Note: You could use MSG instead of salt, if you want. Do not use water for soup.

Kongu Chenna Masala - கொங்குனாட்டு ஷென்னா மசாலா

Ingredients:

1. Cooked chick peas(Whole benbal gram or chenna) 2 cup
2. Onion 2
3. Tomato 2
4. Ginger Garlic paste 1tbl
5. Red chilli powder 1/2 tbl
6. Salt
7. Oil

For Masala Powder:

1. Black Sesame seeda 2tbl
2. Peanut 1/4 cup
3. Corriander seeds 2 tbl
4. Whole red chilli 6

Method:

1. Fry the masala ingredients with oil and let it cool for few minutes and grind it with adding water.
2. Make a fine paste of onion and tomato.
3. Heat the kadai and add 2-3 tbl of oil.
4. Add the ginger garlic paste and fry till the raw smell goes.
5. Add onion and tomato puree and fry till the raw smell of onion leaves.
6. Now add 2tbl of Masala powder and fry for few minutes.
7. Add salt and chilli powder as required.
8. Add chick peas (chenna) and 1cup of water and cook covered for about 8-10 mins .
9. Once the oil collects on top of the gravy switch it off.
10. Garnish with chopped corriander leaves

Serve hot with chappati,puri and paratas.