Wednesday, February 25, 2015

Chilli chicken


For Marinade
250 grams chicken boneless , cut into pieces.
1 tsp vinegar
1/2 tsp sugar
1/2 tsp salt
1/2 cup water

For batter
1/2 cup of white flour
1/4 cup of corn flour
1 tsp of ginger garlic paste
1/2 tsp of black pepper
A pinch of baking soda
Salt to taste

For sauce

1/2 medium sized onion diced
1 small bell pepper diced
2 tbsp of white part of spring onion
1 tbsp of spring onion to garnish
1 tbsp of soya sauce
1 tbsp of chilli garlic sauce
1 tbsp of oyster sauce (optional)
1 tsp of garlic finely chopped
1 tsp og ginger
2 tbsp of seseme oil

1/2 tsp of corn flour
1/2 cup of water

Marinade chicken.pieces for 2 hours in the mixture of water , vinegar , salt and sugar in fridge.

Then mix all ingredients for batter keep it for 15 minutes .
And fry chicken.pieces on medium.low untill light coloured , say for minute . Take them out , this allows all juices to stay inside the chicken .

At the time of serving fry them again in medium high flame untill they get golden brown and crispy .
My kids love to eat this fried and crispy chicken its really yummy .

For sauce
Take oil in a pan make it very hot on medium high flame and fry all veggies for sauce let it get done. Pour mixture of corn flour and water . Followed by soya sauce , chilli garlic sauce , oyster sauce . Let it be medium thick . At the time of serving fry chicken pieces again and mix with warm sauce not hot . Else chicken will get soft .

Monday, February 9, 2015

Bangali rasogulla

Serves 12 rasogullas
1/2 litre full cream milk
1 lemon juice or 2 tbsp of vinegar
1 cup water
1/2. Cup sugar
4-5 pistas to garnish

Make chenna
1.Boil milk. As it boils put lemon juice to disintegrate milk . As it starts leaving water turn off heat and drain it in muslin cloth . Squeeze all water with your hands and tie the cloth . Put your tied cloth in running water to wash off any lemon or vinegar taste.
Let it get totally dry for 1 hour . This preparation is known as chenna .

2 . Now grind chenna with will be soft non sticky preparation.

3. Divide it into 12 equal portions and roll them with your hands and make balls.

4. Now boil 1 cup of water in pressure cooker and as it boils put half cup of sugar to make sugar syrup. As the syrup start to boil ,
Put the gas heat to low and one by one put your rolled balls .

5. Close pressure cooker without vessel and cook for exactly 5 min. Turn off heat and let it get cold . Turn it into serving bowl and let it get cool in the fridge.

NOTE: if overcooked they may get hard .

6. Garnish with pieces of pista and serve chilled .

Monday, February 2, 2015

Zunka or Jhunka

Serves 2
This jhunka version is semi dry one


1/2 tsp mustard seeds
8 tbsp of yellow flour , besan or chickpeas flour
1 medium size onion chopped
1 tomato chopped
1 tsp ginger garlic paste
1 capsicum or green pepper
red chilli powder and salt
medium size cut
5-7 big curry leaves
coriander leaves to garnish
oil to fry about 8 tbsp(more oil in this preparation is the key for tasty jhunka)

In a hot oil put mustard seeds untill splutter ,chopped curry leaves, fry onion untill translucent . followed by ginger garlic paste. fry for a min . thrown in tomato and fry it gets fully cooked .  put capsicum and let it cook .

at this stage put red chilli powder and salt as per taste .

put besan and fry untill it leaves oil . you need to keep turning it constantly . sprinkle 1/2 cup of water from all sides mix and close the lid . let it sit for two minutes and turn off the gas . garnish with coriander leaves .

serve hot with bhakar or hot chapati .