Bread Poha

Preparation time : 10 mins

Cooking time         :  20 mins

Serves                      : 3

Ingredients:

• Bread slices      - 3-4(Brown or white)
• Onion                 - 1 medium, finely chopped
• Tomato              - 1 medium, chopped
• Green Chilli      - 3-4, chopped
• Curry leaves     - 8-10
• Cilantro             - 1 Tbsp, chopped
• Black mustard  - 1 tsp
• Peanuts              - 2 Tbsp roasted(optional)
• Urad daal           - 2 tsp
• Chana daal        - 2 tsp
• Lemon juice      - 1 tsp
• Butter                 - 2 tsp
• Oil                       - 1 tsp
• Salt                      - as per taste

Method:

1. Shred the bread slices into small pieces(or cut them).

2. Heat oil in a pan. Add 1 tsp butter. When butter melts add mustard seeds. When mustard starts spluttering add curry leaves, chana daal and urad daal. Saute for a minute.

3. Add chopped onion and green chilli. Saute till onions turn translucent.

4. Add chopped tomato and cook another 2-3 minutes until tomato turns mushy and is cooked.

5. Add turmeric powder and mix well.

6. Add the bread pieces and roasted peanuts.

7. Add lemon juice, remaining butter. Sprinkle salt and a 2 tsp water. Mix well.

8. Add the chopped cilantro. Give a good stir. Cover and cook on low heat for few minutes until bread becomes soft and absorbs moisture.

9. Serve hot bread poha with hot tea.

Chilly Chicken

Preparation time : 30 mins

Cooking time         : 35-40 mins

Serves                        : 3

Ingredients:

For the Chicken- 

• Chicken boneless       - 300 grams
• Vinegar                         - 1 tsp
• Soy sauce                      - 1 tsp
• Corn flour                     - 1 Tbsp
• All purpose flour         - 1 tsp
• Black pepper powder - 1/2 tsp
• Salt                                 - A pinch
• Oil                                  - 4 Tbsp(for frying)

For the sauce - 

• Onion                                     - 1 medium, cubed
• Green Bell pepper                - 1 medium, cubed
• Yellow or Red Bell pepper  - 1 medium, cubed
• Green chilli                            - 3-4, cut lengthwise
• Garlic cloves                          - 4-5, chopped
• Ginger                                     - 3/4 inch, finely chopped 
• Spring onions                        - 1 cup, chopped
• Vinegar                                   - 1 Tbsp
• Soy sauce                                - 1 Tbsp
• Corn flour                               - 1 Tbsp
• Red chilli sauce                     - 1 Tbsp
• Oil                                            - 2 tsp

Method:
1. Cut chicken into 1 inch cubes. Wash them and pat dry using kitchen towel.
2. Add all the ingredients to the chicken and mix well so that the chicken pieces are coated well. Keep aside for 15 minutes.
3. Heat oil in a pan. Add the chicken pieces and fry in medium heat till golden and crispy from all sides. Remove from pan and put in a kitchen towel.

4. In a bowl add 1 Tbsp corn flour and 6 Tbsp water. Mix well and keep aside.

5. Heat oil in pan. Add chopped ginger, garlic and green chilli. Saute for 30 seconds.

6. Add cubed onions, bell peppers and saute for another few minutes on high flame. Cook till the pepper and onion are little tender but still crunchy. 

(Should not overcook the veggies)

7. Add vinegar, soy sauce and red chilli sauce. Mix well and cook for a minute.

8. Reduce the heat to medium. Stir the corn flour mix prepared in step 4 and pour it in the mix. Stir continuously in order to avoid lump formation. 

9. Add the fried chicken and mix well.

10. Cook till chicken pieces are coated evenly with the sauce and the sauce becomes thick.

11. Add spring onions, mix well.

12. Remove from heat. Serve hot chilly chicken with fried rice or noodles.

Chicken seekh kebab

Preparation           : 15 minutes

Cooking time         : 25 mins

Serves                      : 2-3

Ingredients:

• Boneless chicken                       - 400 grams
• Ginger paste                               - ½ tsp
• Garlic paste                                - ¾ tsp
• Onion                                          - 1 Tbsp, grated or very finely chopped
• Red chilli powder                      - 1 ½ tsp(Adjust as per your level)
• Cumin powder                           - 1 tsp
• Coriander powder                     - ½ tsp
• Garam masala powder             - ½ tsp
• Black pepper powder               - ½ tsp
• Cilantro                                       - 1 Tbsp, finely chopped
• Oil                                                 - 1 Tbsp
• Salt                                               - to taste
• Skewers                                       - 3-4

Method:

1. Wash the chicken properly and pat them dry using a kitchen towel. 

2. Cut them into small pieces. Put the chicken in a mixer and grind lightly into semi smooth paste.

3. Add the ground chicken in a mixing bowl. Add all the ingredients except oil. Mix well.

4. Wash the skewers well. 

5. Dip you fingers in water to make wet. Now take a portion of chicken and place it around the skewer evenly. Do the same for rest of the chicken.

6. Keep the skewers in fridge for an hour.

7. Heat 1 Tbsp oil in a iron skillet or frying pan.
8. Put the chicken skewers gently on oil. Cook for 2-3 minutes.

9. Brush little oil on top and then gently turn them. Cook on each side until they turn brownish.
10. Once cooked from all sides, remove from pan.
11. Serve hot chicken kebabs with green chutney, onions and lemon.

Chicken Tangri kebab

Ingredients:

• Chicken drumsticks(Tangri)   - 6 pieces, skinless
• Yogurt                                          - ½ cup
• Ginger paste                               - ¾ tsp
• Garlic paste                                - 1 tsp
• Red chilli powder                      - 1 ½ tsp(Adjust as per your level)
• Cumin powder                           - 1 tsp
• Coriander powder                     - 1 tsp
• Garam masala powder             - ½ tsp
• Black pepper powder               - ½ tsp
• Oil                                                 - 2 tsp
• Salt                                               - to taste

Accompanying salad:

• Cucumber          - 1 medium sized
• Onion                  - 1 medium sized
• Tomato               -  1
• Green Chilli       - 3-4
• Lemon juice       - 1 tsp
• Cilantro              - handful
• Salt                      - to taste

Accompanying Chutney:

• Cilantro         -  1 cup
• Garlic cloves - 4 medium sized
• Green chilli   - 4-5
• Lemon juice - 2 tsp
• Salt                - taste

Method:
1. Wash the chicken drumsticks properly. Pat them dry with kitchen towel. 
2. Using a sharp knife make few slits on the drumsticks, not too deep.
3. In a mixing bowl add all the ingredients except oil and mix to a smooth marinade.
4. Add the chicken drumsticks and marinate uniformly so that all pieces are coated well with the marinade. Cover and refrigerate for 3-4 hours. (Overnight is better)
5. Preheat oven to 375 °F.
6. Brush the oven rack with oil. Place the chicken drumsticks on oven rack. Brush oil on top.
7. Bake for 20 minutes. Turn the side and bake for another 20-25 minutes until lightly charred. 
8. Broil each side for 1-2 minutes until you get desired charred texture.
9. Prepare salad and chutney as given below. Serve chicken tangri kebab with accompaniments.

Accompanying salad:
Cut all the vegetables in thin long slices. Add salt and lime juice. Mix well.

Accompanying Chutney:
Put all the ingredients in blender and make a smooth paste.