1. Prawns balchao : is a Goan food, hot and spicy, with thick gravy.

You can reduce the quantity of chilies and avoid capsicum to make it less hot. Ingredients we will require to make this recipe : 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. Medium sized prawns : . . . . . . . . . . 500 grams Onions (pyaj) : . . . . . . . . . . . . . . . . one or two Tomatoes (tamater) : . . . . . . . . . . . . . . . . two Capsicum (simla mirchi) : . . . . . . . . . . . . . . 1/2 Ginger garlic paste (adrak lasoon) : 2 table spoon Dry red chilies (lal mirchi) : . . . . . . . . . . . 5 to 6 Cumin seed (jeera) : . . . . . . . . . 1 1/2 tea spoon Mustard seed (rai) : . . . . . . . . . . . . 1 tea spoon Cinnamon (dalchini) : . . . . . . . . . . . . . . . 1 inch Cloves (lavang) : . . . . . . . . . . . . . . . . . . 4 to 5 Black pepper (kali mirchi) : . . . . . . . . . . . 6 to 8 Sugar (shakkar) : . . . . . . . . . . . . 1 table spoon Vinegar : . . . . . . . . . . . . . . . . . . . . . . 1/4 cup Lemon juice (nimbu) : . . . . . . . . . 1 table spoon Oil (tel) : . . . . . . . . . . . . . . . . . . . . . 1/3 cup Salt (namak) as per your taste

Method of making prawns balchao: De-vein prawns and mix lemon juice and salt. Keep it aside for ten minutes.Roast dry red chilies, cumin seed, mustard seed, cinnamon, clove and black pepper in a pan. Grind this roasted ingredients with ginger garlic paste and vinegar to make vinegar spice paste.Heat oil and fry finely chopped onion till it is just transparent. Add long cut capsicum and fry for a minute. Add chopped tomatoes and vinegar spice paste and cook for one to two minutes. Add prawns and sugar and mix it well. Cook till prawns are done. 2. Homemade Curry Powder Recipe : Ingredients 2 tablespoons coriander seeds 1 tablespoon cumin seeds 1 tablespoon fennel seeds 2 or more dried red chilies, broken up into small pieces. teaspoon ground turmeric 3. Chicken Rezala : - Chicken (with bone or boneless) 800 gms - Bay leaves 2 nos. - Kewra water 4 tbsp. - Saffron strands few - Beaten curd 1/2 cup - White peppercorns 10-12, crushed - Dry red chillies 4-5 nos. - Ginger paste 1 tbsp. - Garlic paste 1 tbsp. - Sugar 1 tsp. - Whole garam masala 4 cloves, 5 green cardamoms, 1 mace, 1 nutmeg - Cashewnut paste 3 tbsp. - Poppy seeds paste 2 tsp. - Ghee 2 tbsp. - Boiled onion paste of 2 medium sized onions - Fresh cream 3 tbsp. - Water 1 1/2 cup - Salt as per taste and For garnishing: Roasted almonds - few

Marinate chicken pieces with curd, fresh cream, crushed white peppercorns and ginger-garlic paste for 1 hour.Heat ghee in a pan and add the whole spices, bay leaves and dry red chillies. Fry for 2 minutes. Now add the boiled onion paste, salt, sugar, cashewnut paste and poppy seeds paste. Cook for another 2-3 minutes.Add the marinated chicken pieces to it along with 1 cup water, kewra water and saffron strands. Cover and cook till done. Garnish with roasted almonds before serving. 4. Chicken Biriani : The Ingredients required for a chicken biryani are 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. STEP 1 Marination Marinate the chicken pieces in 1 cup yogurt, 2 Tsp garlic paste and little salt, for a good 8 hours. STEP 2 Making Barista (fried onions) for chicken biryani Slice the onions very thinly (almost paper thin) using a sharp knife. Heat oil in a pan or kadai. Separate the sliced onions using your finger tips. Put the onions in the oil and reduce the heat to medium-low.Keep stirring the onions, so that they get evenly browned. The trick is to evenly and slowly brown the onions. If the flame is very high the onions will burn on the outside and remain watery on the inside.Once a uniform color is obtained, drain on thick layer of kitchen paper, so that maximum oil is soaked. Keep these aside. As they cool down, the onions will become crispy. STEP 3 Boiling the rice Boil the rice. For this take a BIG vessel (deep and wide), put lots of water in it, tip in the soaked rice along with 1 stick cinnamon, 3-4 cloves, 2 green cardamom, 1/4 tsp of Shahi jeera (caraway seeds) and more salt.Remember that you should boil the rice in lots of water and salt (pretty much like a pasta). The rice should absorb the salt otherwise the 7-8 Onions (very thinly sliced and deep fried until light brown) 10-15 Cashews (fried in a little desi ghee/clarified butter) 1 Kg Chicken on the bone cut into 12 pieces 1 cup yogurt 2 Tsp Garlic paste salt to taste 500 gm Basmati Rice (washed and soaked in salted water for at least half an hour) 3-4 Tbsp oil Oil for frying the onions 6-7 cloves 2 (1 inch) Cinnamon 4 green Cardamoms 3 Bay leaves 1/4 Tsp Caraway seeds (shahi jeera/black cumin seeds) 4 large Tomatoes (chopped finely) 1/4 Tsp of mace powder 1/4 Tsp of grated Nutmeg 1 Tsp Coriander powder 1 Tsp red Chili powder (to taste) 1/2 Tsp Turmeric powder 2-3 green Chilies (to taste, chopped) 1 Tbsp Ginger (chopped) 1 Tbsp Garlic (chopped) 6-7 dried, pitted prunes 1/2 cup of milk a few strands of Saffron (kesar) 3-4 Tbsp Desi ghee (clarified butter) 2 cups of fresh green Coriander (chopped)

biryani will be tasteless. Boil on a high flame and let the it boil vigorously on high flame for about 5-7 minutes.You have to par cook the rice (meaning 3/4 cooked and rest will get cooked later). Do not over boil the rice. To check if the rice is done you can take a grain of rice out and press in between your thumb and forefinger. If the grain breaks into 3 parts, it means your rice is cooked just right. Now strain the rice and spread it out on a flat tray or surface, so that it cools faster. STEP 4 Preparing the chicken Heat oil in a deep pan, add the remaining bay leaves, cloves, cinnamon and green cardamoms. When they crackle, add the ginger, garlic and chilies. Saute for a minute and add the marinated chicken, along with the marinade. Cook on a medium heat till all the water dries up (water from the chicken and yogurt).Add the tomatoes, 1/3 of the fried onions, all the powdered spices, salt and cook till all the water from the tomatoes dries up. If the chicken is cooking too quickly then either cook on a high flame to fasten the evaporation or remove the chicken pieces aside.The chicken should be just cooked and dry (because it will get cooked further in the final step and if any water is left in it the rice will become soggy).Once done, sneak a taste, adjust the seasoning. Mix in the dried prunes. STEP 5 Make saffron milk In 1/2 cup of warm milk crush a pinch of saffron strands and put some whole strands. Wait till it turns yellow. Keep on one side. Final STEP Assembling the chicken biryani Use a deep heavy bottom pan with a lid.First spread some desi ghee at the bottom of the pan. Second a layer of rice, followed by a layer of chicken. Now sprinkle a generous handful of chopped coriander and fried onions.Repeat the layers with rice being the top most layer. Sprinkle the leftover onions and all the cashews.Pour the milk and saffron on the top using a spoon, evenly covering the whole area.Once all layers are set, take melted desi ghee and with a spoon pour it around the rim of the vessel and a little on the rice. Close the lid and seal. There are 2 ways to seal the lid in order to prevent the steam from escaping. 1) Take a large foil, cover the pot/vessel with it and place the lid on top.2) Take some dough made from whole wheat flour. Roll it into a thin strip and stick it going around the rim of the pan half on the lid and half on the pan in order to seal the whole pan.Keep this pot on a very low heat for 45 minutes. Place this pan on top of a cast iron tawa (on which chapatis are made) or another heavy bottom pan in order to prevent the bottom layer of rice from getting burnt.After 45 minutes turn off the heat. Let it stand for 5 minutes and open.Enjoy the delicious chicken biryani!!! Note:- Please don't eat the bay leaves and the other whole spices. They are used to add flavor. You can remove them to one side.

4. Chinese Chicken Manchurian

1 lb chicken meat, cut into 1inch square pieces 1 1/2 tablespoons cornflour 1 beaten egg 1 1/2 tablespoons all-purpose flour salt ground black pepper 2 tablespoons cooking oil 2 tablespoons crushed ginger 2 tablespoons crushed garlic 2 tablespoons crushed green chili peppers 2 tablespoons chopped cilantro 1 cup chicken stock

1 tablespoon soya sauce 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon sugar 1/4 teaspoon ajinomoto 2 tablespoons cornflour, dissolved in 1/4 cup water Directions: 1 Mix corn flour, flour, salt and pepper with the beaten egg to make the batter. 2 Dip the chicken pieces in the batter, deep fry till golden brown. Keep aside. 3 For the Manchurian sauce, heat oil in a pan. Lightly fry garlic and ginger till they just change color. 4 Add green chilies and cilantro leaves. Fry for a minute. 5 Reduce heat, add chicken stock, Soya sauce, salt, sugar, pepper and ajinomoto. Cook for 5 minutes. 6 Add corn flour mixed with water and give one boil. Add fried chicken and cook for 1-2 minutes. Serve hot. Read more at: http://www.food.com/recipe/chinese-chicken-manchurian-200726?oc=linkback