Chilly Chicken

I don't remember exactly when i started eating chicken and fish,but i think it was during the frequent outings with friends after our graduation days.But even then,i could not imagine myself cooking non veg.But things changed a lot after marriage.When i found myself enjoying life in the beautiful cooking world ,the appealing looks of chicken dishes made me try Butter chicken masala(vanitha recipe).To our surprise it came out very good.From then on my non-veg(which includes only chicken,prawns and egg) cooking journey began.

My non veg cooking list includes butter chicken masala,chilly chicken,3 tier chicken pulao,pepper chicken,chicken tikka masala,malabar chicken biriyani ,prawns masala,prawns fried rice , egg dishes , egg biriyanis etc.

This chilly chicken recipe is different from my first chilly chicken recipe,this time i used a recipe which is similar to gobi 65 and gobi manchurian.But i liked this one more than the first one.This was really very tasty and the looks also matched the restaurant type chilly chicken.

So this is how i made it.

Ingredients

Boneless chicken,cut in to small

square pieces -1 kg

Onions-2

Capsicum-2 or 3

Ginger-2 inch piece

Garlic-1 pod

Green chillies-7-8

Soy sauce-3tsp

Tomato sauce-1tsp

Red chilly sauce-1tsp

Worcestshire sauce(optional)-2tsp

Cornflour-2tbsp

Maida-2tbsp

Vinegar-1tsp

Chilly powder -2 or 3 tsp

Black pepper powder-1 tsp

Oil-for frying

Salt as required

Cornflour-2 tbsp and water -1 cup

Method

Wash and clean the chicken pieces thoroughly and marinate with cornflour,maida,chilly powder,soy sauce(1 tsp),crushed ginger,crushed garlic,black pepper powder,vinegar and salt ,for 2 hours.

Fry the chicken pieces until they become golden brown in colour.Drain of excess oil.Julienne (cut in to long thin strips )the onions and capsicums.

In another pan heat some oil ,saute onions, capsicums,crushed ginger and garlic,chopped green chillies.When they start changing colour add chilly powder,soy sauce,chilly sauce,tomato sauce,worcestshire sauce ,salt and saute agin for 1 minute.Add fried chicken pieces and mix properly .Mix 2 tbsp cornflour in 1 cup water and pour in to this,stir and cook again for another 3 to 4 minutes in low flame.and there..your chilly chicken is ready!!

I do hope you like it and pls let me know after trying this one.

Again guys , I would like to express my gratitude to my hubby,because ..............well...any guesses????b'coz, he is the one who did the cleaning and marination of chicken pieces ... :)

So thank you Shyam and thank you all for reading my posts (I would be more delighted if u try them)

Gobi65

This is a dry Gobi dish and a very tasty one.Some people simply fry cauliflower florets using all masala ingredients and garnish with coriander and some prefer fried cauliflower sauteed in sauce and capsicum and onion.I prefer the latter one because i love capsicum and here's the recipe i used(i don't remember the exact measurement of cornflour,but it doesn't matter much ).

Ingredients

Cauliflower-1

cornflower-2-3 tbsp

chilly powder-1tbsp

ginger garlic paste-1tbsp

black pepper powder-1 tsp

soy sauce-1 tsp

salt -as required

capsicum-1

onion-1

tomato sauce or chilly sauce(or both)-1 tbsp

ajinomotto(optional)-1 pinch

Method

Wash and cut the cauliflower florets

Soak the cauliflower florets in hot water .You can add 1 tsp haldi or vinegar into the hot water.

After 5 minutes drain the water and dry the florets.

In one bowl mix cornflour,soy sauce,chily powder,ginger garlic paste,pepper powder and salt .

Put the florets in to it and without adding water ,coat the florets with the cornflour mixture.

Deep fry the florets till golden brown and keep aside.

In another pan,heat about 2 tbsp oil and saute the onions.When the onions start changing colour,add capsicum and saute for 2 minutes.

Now add tomato sauce and chilly sauce and 1 tsp soy sauce.Mix well and again saute for 2 minutes .Now add ajinomotto and cauliflower florets and mix well and saute for 2 minutes .

Remove from flame and serve.

Gobi Manchurian

Ingredients
1)Cauli flower-1 medium sized
2)For batter
cornflour-3-4 tb spoon
egg white-1
pepper powder-1 teaspoon
Ginger garlic paste-1 teaspoon
chilly powder-1teaspoon
Soy sauce-1 teaspoon
salt as needed
3)For gravy
Onions-2(finely chopped)
Capsicum-1 big(finely chopped)
garlic-finely chopped-1 whole pod
ginger garlic paste-1teaspoon
finely chopped green chillies(optional)
Soysauce,tomato sauce,green chilly sauce(or red chilly or chilly-garlic)-1or 2 tablespoon each as needed
Chopped coriander leaves for garnishing
Method
Mix the ingredients 2 and make a pasty batter and keep aside
Put the cauliflower florets in warm water containing a li'l vinegar and li'l turmeric .After 5 minutes u can drain the water and dip them in the batter.
Fry the cauliflower florets separately till they become crispy and golden brown
Keep them aside.

Now heat some oil in a pan and saute garlic and onions(green chillies ,if u r using them).When the onions change their colour slightly,add ginger garlic paste and chopped capsicum and saute them again,till the capsicum changes its colour slightly
Now you can add soysauce(i use 1 tablespoon),tomato sauce,chilly garlic(2 table spoons)and mix them thoroughly and in low flame.You can add salt and a li'l ajinomoto(ajinomoto is optional).After 1 or 2 minutes add the fried cauliflower florets and mix properly.Garnish with finely chopped coriander leaves .Your dry Gobi manchurian is ready

For wet or semi wet gobi manchurian u have to add 1 tablespoon cornflour mixed in 1 cup water to the gravy mixture and let it boil.After it starts boiling you can add Cauliflower florets and mix them.
I will put a nice photo with proper garnishings later....