Chicken Croquettes Recipe ( easy method )

Ingredients:

Boneless chicken pieces :-250 gm

Garlic cloves :-2, minced

Ginger :– 1” piece, minced

Chilli powder :– ¾ tsp

Pepper powder :– ¾ tsp

Garam Masala :– ¾ tsp

Onion : – 1

Coriander leaves or Fresh Parsley :– ¼ cup, chopped finely

Salt to taste

Dried bread crumbs :– 1 cup

All purpose flour / Maida :– ¾ cup

Egg :– 1, lightly beaten

Oil for deep frying  

For the White Sauce:

Butter : – 2 tbsp

All-purpose flour / Maida :– 2tbsp

Milk :– 1 cup

Method:

Cook chicken pieces with ginger, garlic, pepper powder, chilly powder and salt.

When cooked and cooled enough, mince chicken pieces along with Onion in a food processor and keep aside.

Melt butter in a saucepan, stir in 1 tbsp all purpose flour and cook stirring, for 30 seconds. Whisk in milk and cook, stirring, over medium heat until mixture turns very thick. Remove pan from heat. 

To half of the white sauce, stir in minced chicken, garam masala and coriander leaves and mix well. If needed add rest of the white sauce. (Do a taste test and adjust seasoning accordingly). 

When the mixture is warm, shape them into croquette shapes.

Place bread crumbs and ¾ cup all purpose flour on separate plates and set aside.

Roll each croquette in flour first, and then dip in beaten egg and roll in bread crumbs.

Place it in a container lined with parchment paper and refrigerate until ready to fry.

For frying; heat oil in a pan and fry croquettes for 3-4 minutes or until golden. 

Serve warm with ketchup/Sauce.

Coriander Chicken Curry

Ingredients:

Chicken  : 350 gm, cut into medium pieces

Onion : 2 medium, finely sliced

Oil : 1/2 Cup

Masala:

Ginger & garlic : 2 - 2.5 tsp, each

Green chilly : 2-3

Whole black pepper : ¼ tsp

Turmeric powder : ¼ tsp

Coriander powder : 2 tsp

Garam Masala : ½ tsp

Fennel powder  : ¼ tsp

To grind ( for Coriander paste )

Tomato : 1 medium

Coriander leaves : 1/2 bunch

Salt : to taste

Method:

Grind the ingredients listed under 'to grind' in separate batches & keep aside.

Heat oil in a pan and add the finely sliced onions. Cook till it becomes golden brown color.

Add the ingredients listed under "Masala". Cook for 2-3 minutes till the raw smell goes.

Now, add tomato & coriander paste, Mix well.

Cook for a few minutes (3-4 mins) till the oil floats on top.

Add salt & cleaned chicken pieces. Mix well & make sure that chicken pieces are coated well with the masala.

Add ½ cup water, stir it well. Cover & cook till the chicken is done.

Dont forget to check out the water level & gravy consistency of the curry, in frequent intervals.

Add more water if required. Adjust the consistency of the gravy as per your taste.

Serve hot.

Note:

The gravy tends to thicken as the curry rests, so adjust the gravy accordingly, but dont make it watery. You can adjust the measurements of spices to suit your taste.

Dal Tandoori ( Daba style )

Ingredients:

Toor dal: 1 Cup

Water : 4 Cups

Salt : To taste

Turmeric (haldi) : 1/2 tsp

Fine chopped ginger : 1 tsp

Mango powder (amchoor) : 1 tsp

Garam masala : 1 tsp

Seasoning / Poppu / Tadka:

Butter (ghee): 2 tsp

Cumin seed (jeera) : 1/2 tsp

Black mustard seed (rai): 1/2 tsp

Red chili powder (lal mirch) : 1/2 tsp

2 bay leaves (tajpat)

Pinch of asafetida (hing)

Tomato : 1 medium chopped

1 small zucchini chopped into 1 inch long cubes

6 string beans chopped about 1 inch long

Method:

Wash dal, changing water several times until the water appears clear.

Soak dal in 4 cups of water for 30 minutes or longer.

In pressure cooker add dal, water, salt, turmeric, and ginger. Cook over medium high heat.

When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes.

Turn off the heat and wait until steam has stopped before opening.

Mix the dal well. If the dal is thick, add more boiling water to desired thickness.

Mix the mango powder and garam masala with a few spoons of water and add the mixture to the dal.

Seasoning / Popu / Tadka :

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add hing, cumin seeds, and mustard seeds.

After the seeds crack, add bay leaves and chili powder. Stir for a few seconds.

Add the vegetables. Stir and cook four to five minutes, until the vegetables are tender.

Combine the vegetables and the dal and mix gently.

Serve with steamed rice, roti, chapathi or any Indian bread.

Vegetarian Haleem ( Easy method )

Ingredient :

Fried onions :   1/2 Cup

Salt : to taste

Milk:  1 Cup

Ginger garlic paste :  1 tsp 

Rose petals : 1/4 cup

Green chilli :    5 no's

Ghee :   2  tsp

Dalia (broken wheat) :   1/2  Cup

Oats :   1/4  Cup

Almonds :  6  no's

Chana daal :  1 tsp

Masoor daal :  1 tsp 

Urad daal :   1 tsp

Moong daal : 1 tsp

Sesame seeds : 1 tsp

Cumin seeds : 1 tsp

Cloves : 4 no's

Pepper corns : 1/2 tsp

Cinnnamon sticks : 2 inch piece

Cardamom :  8 no's

Shahi jeera:   1/2 tsp

Kabab chini :  1/ 2 tsp

Curd (optional):  2 tsp

Coriander chopped :  1/2 Bunch

Mint chopped : 1/2  Bunch

Cashew nuts :  20 gms

Pistachios :  20 gms

Almonds:  20 gms

Soya bean nuggets :   100 gms

Method:

Boil the Soya bean nuggets and put it into the blender and make coarsely grounded.

Take a bowl add kabab chini, shahi jeera, green cardamom, cinnamon sticks, pepper corns, cumin seeds, moong daal, urad daal, masoor daal, chana daal, almonds, oats, broken wheat, mix this all together put it into the blender and make a powder.

Heat ghee in a pressure cooker, add cashew nuts, pistachios, almonds, green chilly saut it for a minute

Now, add fried onions, ginger garlic paste, coarse paste of soya nuggets, mix it well, add curd, milk, rose petals, chopped coriander, chopped mint, salt, water, mix this and add made masala and daal powder, mix it well and once it comes to boil then put the lid on and let it cook for 15 minutes (2 to 3 whistles) in a slow flame.

After that take potato masher and mash the mixture and add lime juice, salt, mix it well.

Now, season it with chopped coriander, mint, fried onions and serve this hot.

Mushroom Pakoda/Pakora ( KFC ( crispy ) style )

Ingredients:

Mushroom: 200 gms

All purpose flour: 1 cup

Corn flour : 2 tsp

Baking powder : 3/4 tsp

Salt : to taste

Water : 1 cup ( as required )

Bread powder : 2 cups

Red chiili powder : 1/2 tsp

Oil : to fry

Method :

Wash moshroom in water and keep aside.

Take a bowl, add All purpose flour, corn flour, baking powder, salt and red chilli powder, mix them well.

Add water slowly and make the batter to pourable consistency, batter should have no lumps and is very smooth.

Now,  dip mushroom in batter and immediately roll on bread powder.

Heat enough oil for deep frying.

Gently sprinkle a handful of flour coated mushrooms to the hot oil, deep fry them until they turns crispy and golden brown.

Remove the excess of oil with a paper towel.

Enjoy these crispy mushroom pakoda.