Chicken

Contents 1. Badami chicken 2. Barbecued & spicy Indian turkey 3. Barbeque chicken 4. Butter chicken 5. Chicken 65 6. Chicken anarkali 7. Chicken bhadshah 8. Chicken caciatori 9. Chicken chatpat 10. Chicken chettinaad 11. Chicken chops 12. Chicken coconut malai curry 13. Chicken curry 14. Chicken fry 15. Chicken jaal freezy 16. Chicken jaipuri 17. Chicken kebabs 18. Chicken korma 19. Chicken liver masala 20. Chicken liver sticks 21. Chicken malai kababs 22. Chicken malvani masala 23. Chicken potato kurma 24. Chicken ulavachaaru 25. Chili chicken 26. Chili chicken karahi 27. Country chicken curry 28. Danka murghi 29. Devilled chicken 30. Drums of Heaven 31. Dum ka murghi 32. Fried chicken 33. Garlic chicken 34. Ginger chicken 35. Gongura chicken 36. Green chicken 37. Konkhani chicken 38. Lemon chicken 39. Malai chicken 40. Malai chicken tikka 41. Methi chicken 42. Mighty chicken 43. Mint chicken curry 44. Moghlai chicken 45. Murgh kaali mirch

46. Murgh mirchi masala 47. Murgh tikka haryali 48. Onion chicken 49. Palak chicken 50. Pepper chicken 51. Pepper chicken in coconut gravy 52. Punjabi chicken 53. Roghan chicken 54. Sindhi chicken 55. Sizzling pepper chicken 56. Sookha chicken 57. Spiced fried chicken 58. Spring chicken dum roast 59. Stuffed chicken roast 60. Tandoori chicken 61. Thulu chicken 62. Udipi chicken 63. Curried egg balls 64. Egg akoori 65. Egg bhaaji 66. Egg curry 67. Egg curry with french beans 68. Egg kebabs 69. Egg korma 70. Egg malai masala 71. Egg masala 72. Egg nurgisi kofta 73. Eggs & beans curry 74. Eggs & kheema 75. Eggs with drumsticks 76. Egg vindal 77. Indian omlette 78. Mini cheese omelettes with tomato sauce 79. Scotch eggs 80. Scrambled eggs 81. Spanish omlette 82. Stuffed eggs 83. Sweet & sour eggs 84. Toad in a hole

Collected By Maayan Ram++

Ingredients:

Badami Chicken

1 whole chicken, cut into small pieces 1 cup yogurt 6 onions, chopped 1 inch ginger 10 cloves of garlic 6 cloves 2 inch cinnamon 10 almonds 4 cardamoms 10 cashew nuts 1 cup coconut milk 1/2 cup oil 1 tsp turmeric powder Cilantro for garnishing Salt and chili powder to taste Method: 1. Make a paste of the ginger, garlic, cloves, cinnamon, cardamoms, cashews and almonds. 2. Heat oil in a big vessel, add the chopped onions and fry until they turn golden. 3. Then add the ground masala and fry very well 4. While frying this paste, add 3-4 tbsp of water-You will notice that oil floats on top. 5. Now add yogurt and the chicken 6. Season it well with salt, turmeric, and chili powder. Cook for 10 minutes. 7. Add coconut milk, cook till done 8. Garnish with coriander leaves.

Ingredients: 1 turkey breast, boned, halved & partially frozen 1 cup yogurt 1 tbsp jalapeno chili, minced & seeded 1 tsp ground cumin 1/4 tsp cayenne pepper 2 tsp nutmeg 1 tbsp garlic powder Method:

Barbecued & Spicy Indian Turkey

1. Trim halved turkey breast slices from all fat and skin. 2. Cut the breast slices by using a sharp knife, starting in center of one long side and cutting in half to within 1/2" of second long side and open like a book (using partially frozen turkey makes this process easier). 3. Set the pieces flat on a platter. Mix together yogurt, chili, cumin, pepper, nutmeg, and garlic powder in a small bowl. 4. Rub mixture over turkey, cover, and chill overnight (or at least 2 hours). 5. Prepare barbecue. Grill pieces 4 inches from heat source until cooked through, about 4-6 minutes per side. Let stand for 5 minutes, then cut diagonally into slices. 6. Serve with a rice salad. Serves 6

Ingredients:

Barbeque Chicken

1 whole chicken cut into pieces and rinse 1 cup barbeque sauce Meat tenderizer to taste 2 tsp cumin powder 1/3 cup maple syrup

Method: 1. Place dried pieces of chicken on a square or rectangle glass dish. 2. Sprinkle cumin powder and tenderizer on chicken pieces. 3. Mix barbeque sauce and syrup and pour over chicken and cover the dish with a foil. 4. Place in preheated oven and bake for 2 hours at 250 degrees F. 5. Serve with basmati white rice or macaroni cheese.

Ingredients: 1 whole chicken cut up into pieces. 2 tomatoes (blended) 2 onions chopped 1 tbsp ginger-garlic paste 15 cashew nuts (made into a paste using water) 2 tbsp butter 3 tbsp thick cream 1 tsp chili powder 1 tsp oil

Butter Chicken

Cilantro for garnishing Marinade: 1 tbsp tandoori masala 1/2 tbsp garam masala 2 tbsp lime juice 1/2 tsp cumin powder 5 tbsp yogurt Salt to taste Mix all the above ingredients well in a bowl Method: 1. Marinate the chicken in the marinade for one hour 2. Heat oil in a pan and fry the chicken for 10 minutes. Remove the chicken and keep aside. 3. In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then till oil separates. 4. Add the cashew nut paste, chili powder, tomato paste and cook for 10 minutes. 5. Add the butter, cream and chicken. Mix well and cook until it is done. 6. Garnish with cilantro.

Ingredients:

Chicken 65

1 lb chicken 1/2 cup yogurt A pinch of ajinomotto 2-3 tsp soya sauce 3-4 tbsp corn flour 2-3 green chilies 1 tsp ginger-garlic paste Salt to taste Red food coloring Oil for deep frying Method: 1. Mix the chicken pieces with yogurt, salt and cook the chicken until the pieces are tender and all the water evaporates. Keep the chicken pieces aside. 2. Mix ajinomotto, soya sauce, corn flour, ginger-garlic paste, red coloring and salt in a vessel and marinate the cooked chicken pieces in it. Marinate for 4-5 hours. 3. Deep fry the chicken pieces in oil and drain. 4. Also deep fry the sliced green chilies and decorate on the top of the chicken pieces.

Ingredients:

Chicken Anarkali

1 chicken breast 30g paneer, grated 15g kiss miss (raisins), cut into small pieces 20g cashew nuts, cut into small pieces 1 bunch cilantro, chopped 1 lemon 25g besan (gram) flour Oil for frying For Gravy: 50g onions, chopped 3 green chilies 1 tbsp ginger-garlic paste 25g khus khus seeds 20g coconut, grated 20g cashew nuts 1/2 cup yogurt 50g butter 1/2 tsp chili powder 1/4 tsp garam masala 50g oil Salt to taste Method: 1. Soak breast piece in lemon juice and salt for about 10 minutes. 2. Mix paneer, cashew nuts, kiss miss, cilantro, salt and make into a ball shape. 3. Take the breast piece into your palm, place above ball in the middle and cover the edges. 4. Mix besan flour in water with a little consistency. Soak the breast piece in this mixture and fry in oil until golden brown. To prepare Gravy: 1. Heat oil in a pan, fry chopped onions, green chilies until brown. While frying add ginger-garlic paste also. 2. To this add ground khus khus seeds, coconut, cashew nuts, garam masala, chili powder, yogurt and fry until oil floats on the top. 3. Add required butter to this gravy, chicken breast and cook for few minutes. 4. Garnish with cilantro.

Ingredients: 1 1/2 lb chicken (boneless / skinless breast pieces) 1 1/2 " piece ginger

Chicken Bhadshah

10-12 cloves garlic 1/2 cup yogurt 2 onions sliced 2 tomatoes chopped 2 tsp chili powder 1/2 tsp turmeric 1/2 cup grated coconut 7-8 cloves 7-8 pepper corns 1 1/2 tsp coriander seeds 1" cinnamon 1/2 tsp fennel seeds (saunf) 7-10 cashew nuts 15-20 almonds 2-3 tbsp ghee (butter) or oil Cilantro for garnishing Salt to taste Method: 1. Blend ginger, garlic and yogurt to a fine paste. 2. Heat ghee or oil in a skillet and fry the onions until golden brown. 3. Add the yogurt paste to the onions and fry till brown. Add chili powder and turmeric. Fry for 2 more minutes. Add the tomatoes and fry for another 4-5 minutes. 4. Add chicken and salt. Cook under low flame for 40-45 minutes or till the chicken is cooked by covering the pan. 5. While the chicken is being cooked, blend coconut, cloves, pepper, coriander, cinnamon, fennel and nuts to a fine paste. 6. Add the above paste to the cooked chicken and bring to a boil. Garnish with fresh cilantro. 7. Serve with hot fried rice or with naan (flat bread). Ingredients:

Chicken Caciatori

1 whole chicken cut into pieces and rinsed 1 tin tomato sauce 5-6 mushrooms 1 green or red bell pepper 1 onion thinly sliced 1 tbsp cumin powder 3 bay leaves 1 tbsp butter or oil Method: 1. In a large skillet, place oil and chicken 2. Cover and steam for over 45 minutes. 3. Add sliced onions, green or red bell pepper, salt and cumin powder

4. Steam for another 15 minutes and add mushrooms and tomato sauce. 5. Continue to steam covered for another additional hour. 6. Serve with salad and green beans.

Ingredients:

Chicken Chatpat

500g boneless chicken 5g garam masala 25g ginger-garlic paste 50g oil 100g onions, chopped 1 tsp chili powder 100g yogurt A pinch of tandoori color Salt to taste Method: 1. In a wide bowl, mix chicken pieces, yogurt, ginger-garlic paste, salt, chili powder, garam masala, tandoori color and marinate for about 1 hour. 2. Heat oil in a pan, fry onions until they turn golden brown. 3. Cook the chicken pieces until the gravy disappears and later fry them.

Ingredients: 500g chicken 250g tomatoes 100g onions 50g ginger-garlic paste 1 bunch curry leaves 1 bunch cilantro leaves 6 green chilies Salt to taste 100g oil 1/4 cup fresh grated coconut 6 red chilies 15g black peppers 15g cumin seeds 15g sounf 10g garam masala Method:

Chicken Chettinaad

1. Clean the chicken and cut into pieces 2. Fry grated coconut, black pepper, red chilies, cumin seeds, garam masala and sounf in a pan and make a thick paste 3. Heat oil in a pan, fry chopped onions, ginger-garlic paste and curry leaves. Add chicken pieces, salt and cook in a low flame until it becomes tender.

4. Add the above paste to the chicken pieces and cook for 15 minutes, then add tomatoes and cook for another 5 minutes. 5. Sprinkle the cilantro leaves on the pieces and serve hot. Ingredients:

Chicken Chops

2 chicken chops 2 tbsp chili sauce 1 lemon 2 tsp ginger water Cilantro leaves 1 egg 30g bread powder 100g oil Salt to taste Method: 1. Separate chicken chop from the wing bone. Place the chop on a wooden surface and beat with a spatula or chapati roller until the chop becomes thin. 2. Place this chop on a tray, apply chili sauce, ginger water, salt, lemon juice, chopped cilantro and marinate for 1/2 an hour. 3. Beat an egg in a bowl and apply this to the chops with a brush. 4. Also apply the bread powder to the chops. Heat oil in a wide pan, fry on all sides until it becomes golden brown. 5. Serve with tomato sauce.

Ingredients:

Chicken Coconut Malai Curry

500 gms chicken, cut into pieces 2-3 onions, chopped 8 cloves 1 cup coconut milk 2 tsp lemon juice 1 tsp coriander powder 1 tsp mustard powder 1 tsp cumin powder 1/4 tsp turmeric powder 1 tsp finely chopped ginger 1 tsp finely chopped garlic 1 tsp chili powder 3 tsp malai or thick cream 3-4 tbsp oil Salt to taste Method: 1. Heat oil in a pan and fry the cloves for few seconds. Also add chopped ginger, garlic and fry for one more minute.

2. Now add chopped onions, chili powder, coriander powder, mustard powder, cumin powder, turmeric and fry until the onions turn brown. 3. To this, add chicken pieces, salt, coconut milk and cook until the pieces are tender on low flame. 4. When the gravy is thickened, add thick cream, stir and remove from heat. 5. Sprinkle lemon juice and serve hot with plain rice or pulao rice. Serves: 5-6 Preparation time: 20-25 minutes

Ingredients:

Chicken Curry

1 lb chicken 1 tin coconut milk 1 onion (finely chopped) 2 green chilies (finely chopped) A small root of ginger chopped 3 tsp dhania powder 1 tsp chili powder 1/2 tsp turmeric powder 1 tsp garam masala Cilantro leaves for garnishing 3 tbsp oil Salt to taste Method: 1. Clean the chicken and cut into pieces. 2. Heat oil in a pan, add onions, green chilies, and ginger and fry them for sometime. 3. Add all the above ingredients along with chicken pieces and cook for 4-5 minutes. 4. Add 1/2 tin of coconut milk and let it cook until tender. 5. Then add remaining 1/2 tin of coconut milk and let the gravy become thick. 6. Garnish with cilantro and serve hot with plain rice or parathas

Ingredients: 1 lb chicken 1 onion (sliced long) 1 tsp ginger-garlic paste 2 green chilies (finely chopped) 3 tsp dhania (coriander) powder 1 tsp garam masala 1/2 tsp turmeric powder 1 tsp chili powder A pinch of nutmeg and pepper

Chicken Fry

powder Cilantro leaves (finely chopped) Salt to taste Method: 1. Heat oil in a pan, add onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown. 2. Add chicken pieces, turmeric, pepper and chili powders and let it cook for 5-6 minutes. 3. Add salt and dhania powder to taste and cook until it is done. 4. Garnish with cilantro.

Ingredients:

Chicken Jaal Freezy

500g chicken 3 onions, chopped 10g garam masala 3 cups yogurt 2 tsp ginger-garlic paste 1 tsp chili powder 1 small bunch cilantro 20g cumin seeds 75g oil Salt to taste Method: 1. Cut the chicken into small pieces. 2. Add garam masala powder, ginger-garlic paste, salt, chili powder in yogurt and make a mix. 3. Take half of this mix and apply to the chicken pieces. Keep the remaining mix aside. 4. Heat oil in a pan, fry the onions until golden brown and keep aside. In remaining oil, add cumin seeds and chicken pieces and fry them. 5. Add remaining half of the mix to the chicken pieces and fry for few minutes. Add the fried onions and fry. 6. Garnish with cilantro leaves.

Ingredients: 500g chicken 75g ginger-garlic paste 50 ml milk cream 100g onions, chopped 1/2 tsp turmeric 1/2 tsp cumin seeds 1/2 tsp sounf (fennel seeds)

Chicken Jaipuri

1 small bunch cilantro 1/2 tsp garam masala 1 tsp chili powder 75g tomatoes 75g oil Salt to taste Masala Mix: Mix onions, ginger, garlic, cumin seeds, sounf, chili powder, turmeric and blend it to a thick paste. Method: 1. Clean the chicken, cut into small pieces and soak in half of the masala mix for 1/2 an hour. 2. Heat oil in a pan, add garam masala, half of the remaining masala mix and fry until the oil floats on the top. 3. Add chicken pieces, salt and cook until it is done by covering the pan with a lid. 4. Then add chopped tomato and cook for another 5 minutes. 5. Before serving, garnish with cilantro and milk cream.

Ingredients:

Chicken Kebabs

8 pieces of chicken breast (boneless) 2 tbsp of garlic paste 2 tbsp of ginger paste 1 tsp white pepper powder Butter for basting as required Salt to taste For Marinating: 5 tbsp of grated cheese, mashed 1 egg, beaten 1 tbsp green chili, chopped 2 tbsp coriander leaves, finely chopped 6 tbsp fresh cream 1/4 tsp mace powder 1/4 tsp nutmeg powder Salt to taste Method: 1. Clean and cut chicken into 2" cubes. Apply ginger-garlic paste, white pepper powder salt to the chicken cubes and keep aside. 2. Add finely chopped green chilies, mace powder, nutmeg powder, coriander leaves and salt to the cheese. Add egg to the cheese paste and mix well. 3. Add chicken to the cheese mixture. Then, add fresh cream and mix lightly. Keep this in the refrigerator for about two to three hours. 4. Put chicken onto skewers and cook in a moderately hot or a pre-heated oven at 175

degrees C or until almost cooked and light brown. 5. Apply butter or oil for basting and cook for another two minutes till chicken is done. Serve hot. Ingredients:

Chicken Korma

1 kg chicken, cleaned & cut into pieces 5 medium sized tomatoes 1 cup chopped onions 1 1/2 tsp. ginger garlic paste 1/2 tsp. turmeric powder 2 tbsp oil 2 tbsp ghee 2 tsp salt 2 hard boiled eggs, halved Coriander leaves for garnishing Grind together to a fine paste: 1 cup grated coconut 5 red chilies 1 tsp. coriander seeds 1 tsp. whole black pepper 1 tsp. cumin seeds 1 tsp. poppy seeds (khus khus) 1 inch piece cinnamon 2 cloves Method: 1. Heat oil and ghee in big bottomed vessel. Add the onions and when they turn golden brown add the ginger-garlic paste. Fry for few minutes. 2. Now add the chicken pieces and fry for about 5 minutes. To this add turmeric powder, tomatoes and fry for 10 minutes or until the tomatoes are soft. 3. Now add the ground paste. Cook on low heat for about 30 minutes or until the raw smell disappears and the chicken is tender. 4. Garnish with boiled eggs and fresh coriander leaves. Serve with rice, chapathi or paratha. Serves: 4 Preparation time: 45 minutes

Ingredients: 1 lb chicken liver 4 tbsp oil 1 onion chopped 5 cm cinnamon, broken into pieces 2 potatoes, peeled and diced Salt to taste 90 ml. Warm water

Chicken Liver Masala

4 flakes garlic, crushed 1 small tin of tomatoes 100g. frozen green peas 3 green chilies 1/2 tsp garam masala powder Make the following ingredients to a paste with 2 tsp of water: 2 tsp coriander powder 1 tsp cumin powder 1 tsp turmeric powder 1/2 tsp chili powder Method: 1. Clean the liver, remove all the skin and cut roughly into 1.5 cm pieces. 2. Heat 2 tbsp oil over medium heat and fry the onions and cinnamon until the onions are soft. 3. Add the potatoes, salt and stir-fry the potatoes for about 2 minutes, add some water cover the pan and simmer until the potatoes are tender. 4. Heat the remaining oil over medium heat in a heavy bottomed wide pan. A nonstick or cast iron pan is ideal as the liver needs to be stir fried over high heat. 5. Add the garlic and stir-fry for 30 sec. Add the spice paste, lower the heat and stir fry for about 2 minutes. 6. Add half of the tomatoes, along with some of the juice, stir and cook for further 2-3 minutes, breaking the tomatoes with the spoon 7. When the mixture is fairly dry, add the liver and adjust heat to medium high. Stirfry the liver for 3-4 minutes. 8. Add the remaining tomatoes and the juice, stir-fry for 5-6 minutes. 9. Cover the pan and simmer for about 8 minutes, add the potatoes, green peas, green chilies and the remaining salt and cook for a minute or two. 10. Adjust heat to medium and cook, uncovered for further 5 minutes. Stir in the garam masala powder and remove from heat. 11. Serve with plain fried rice or chapathis or rotis and saagwala dal.

Ingredients: 300g chicken liver 2 small bunches Soya leaves, chopped 1 1/2 tsp Soya sauce 2 tsp ginger-garlic paste 1/4 tsp garam masala 1 tsp chili powder 2 tbsp tomato sauce Onions and lemon for garnishing 50g oil Salt to taste Method:

Chicken Liver Sticks

1. Clean the chicken liver pieces, squeeze all the water, and make them into small pieces 2. Mix liver pieces in Soya sauce, ginger-garlic paste, garam masala, and chili powder. 3. Heat oil in a pan, add chopped Soya leaves, liver pieces along with masala. Fry them for few minutes. 4. Add salt, tomato sauce and fry for some more time. 5. Pin a toothpick for each piece and serve with chopped onions and lemon.

Ingredients:

Chicken Malai Kababs

200g boneless chicken 20g cream 20g grated paneer 10g ginger-garlic paste 5g garam masala 5g pepper powder 20g oil Salt to taste Method: 1. Clean the chicken and cut into small pieces 2. Mix ginger-garlic paste, salt, garam masala powder, cream, grated paneer, pepper powder in a bowl and marinate the chicken for about 3 hours. 3. Place all the chicken pieces on a greased plate evenly and bake in an oven at 350 degrees F for about 1 hour. 4. Apply oil on the pieces occasionally when baking. 5. Garnish with vegetable salad.

Ingredients:

Chicken Malvani Masala

1 kg chicken 2 tbsp grated coconut 10-12 green chilies 8-10 flakes garlic A small piece of ginger 2 tsp garam masala 1/2 tsp chili powder 1/2 tsp turmeric powder A few strings of coriander leaves 4 onions, chopped Method: 1. Add grated coconut to a little oil and saute. Then, grind it to a paste with 2 onions. Keep aside.

2. Make a paste by grinding 4 chilies, ginger, garlic, and marinate the chicken in that paste. 3. Heat oil, add chopped onions and saute. Add the other masalas and cook. Add the chicken pieces and cook. 4. Finally add coconut paste with water and cook until done. Garnish with coriander leaves. Serves: 6 Preparation time: 20 minutes

Ingredients:

Chicken Potato Kurma

2 lbs chicken, cut into pieces 1 lb potatoes, diced into big pieces 2 tbsp. oil 1 medium size onion, chopped 1 small size tomato, chopped 2 pinches garam masala (or you can add cinnamon stick and cloves) Few curry leaves Grind into a fine paste: 6 tbsp. chopped coconut 1 tsp. khus-khus seeds (poppy seeds) 5 cashew nuts 2 tsp. roasted chana dal 4 green chilies 1 tbsp. coriander powder 1 inch ginger 1 tsp. aniseeds (sounf) Method: 1. Mix the chicken pieces, potato pieces and half of the onion in a sauce pan, add the ground paste and 3 cups of water. Sprinkle some salt and cook it until soft with the lid on. 2. Take out the lid off, reduce the heat and season it with all the other ingredients and allow it to boil. When it is thicker, remove it from the heat. 3. Serve it with any rice, chapathies, idlis, dosas, biryani, etc. Serves: 6 Preparation time: 30 minutes

Ingredients: 500 gms black ulavalu 500 gms chicken 2 tsp ginger-garlic paste 5 green chilies

Chicken Ulavachaaru

2 tsp chili powder 1 onion, chopped Few sprigs of curry leaves 1/2 tsp garam masala Lemon-size ball of tamarind 3-4 tbsp oil Salt to taste Method: 1. Mix ulavalu with 5 cups of water and soak for 2-3 hours. Then place in the pressure cooker and boil on high flame for 15 minutes. Boil on low flame for 45 minutes. 2. Separate the water from the above mixture and boil again until the water thickens. This is ulavachaaru. 3. Heat oil in a pan, fry the chopped onions and green chilies until golden. Then add curry leaves, ginger-garlic paste, chili powder, salt, chicken pieces and fry for few more minutes. Cook until the chicken pieces are tender. 4. When the chicken pieces are tender, add tamarind pulp, prepared ulavachaaru and cook for few more minutes. Sprinkle garam masala powder and mix well. 5. Serve hot with plain white rice. Serves: 6 Preparation time: 1-1 1/2 hours

Ingredients:

Chili Chicken Karahi

500 gms boneless chicken breast fillets 4 long green chilies, slit Oil for cooking Salt to taste 1 tbsp chili powder 1 tsp ginger paste 2 tsp garlic paste 1 tsp coriander powder 1/2 tsp kalonji (onion seeds) 1/2 tsp white cumin seeds Juice of 2 lemons 2 chopped onions 2 chopped tomatoes Few curry leaves 3 tbsp chopped coriander leaves Method: 1. Marinate chicken for 20 minutes with juice of 1 lemon and 1 tsp garlic paste. 2. Remove seeds from 2 green chilies. Keep seeds in remaining. Lightly fry in oil and then remove. 3. Heat oil in a pan, add curry leaves, kalonji, cumin seeds and cook for 2 minutes.

Add all remaining spices, ginger, garlic, onions, little water and cook for 3 to 4 minutes. Do not burn masala. 4. Add chicken and fry until brown. Add tomatoes and cook for few minutes on high. Cover and cook till almost tender for 10 to 12 minutes. 5. Add fried green chilies, coriander, juice of remaining lemon and simmer for 5 to 6 minutes. 6. Garnish with ginger julienne, green chilies, lemons and serve hot. Serves: 4-6 Preparation time: 40-45 minutes

. Ingredients:

Country Chicken Curry

1 country chicken 250g small onions, chopped 5 green chilies 1 small bunch curry leaves 3 tsp chili powder 50g khus khus seeds 20g cumin seeds 10g garam masala 150g oil 3 tsp ginger-garlic paste Salt to taste Method: 1. Clean the chicken, heat on the flame, apply turmeric, clean in water and cut into small pieces. 2. Mix the chicken pieces, salt, chili powder, oil in a bowl and soak them for about 1/2 an hour 3. Heat oil in a pan, fry the onions until brown. Also add ginger-garlic paste, curry leaves, green chilies, chili powder, and chicken pieces. Cover and cook for 15 minutes. 4. Mix cumin, khus khus seeds, garam masala and blend them to a thick paste. 5. Add this paste to the chicken pieces and cook for another10-15 minutes

Ingredients: 1 whole chicken 4 onions (finely chopped) 4 green chilies 4 tbsp coconut grated 2 tsp khus khus seeds 2 tbsp ginger-garlic paste 5 cloves, cardamom

Danka Murghi

1 cup yogurt Cilantro leaves (finely chopped) 4 tbsp oil 1 tbsp turmeric and chili powders Salt to taste Method: 1. Clean the chicken, remove all the parts inside the chicken and make a hollow. 2. Make a fine paste of onions and above spices. 3. Mix the paste, ginger-garlic paste, salt, turmeric, chili powder and yogurt in a bowl well. 4. Apply this mixture to the whole chicken. 5. Heat oil in a non-stick pan, place the chicken in pan and fry until it is done. 6. Garnish with cilantro leaves.

Ingredients:

Devilled Chicken

500gms chicken 2 onions, chopped finely 5-6 red chilies 1/2 tsp. pepper corns 4 cloves 1/4 tsp. turmeric powder 1/2 tsp. cumin seeds 2 cinnamon pieces 2-3 cardamoms 6 cloves garlic, finely chopped A small pice of ginger, finely chopped Small lemon-size of tamarind, soaked in water 1 cup coconut milk Salt to taste 3-4 tbsp. oil Method: 1. Mix red chilies, pepper corns, cloves, turmeric powder, cumin seeds, cinnamon, cardamoms in a mixer and blend to a fine powder. Marinate the chicken pieces in this powder and keep aside. 2. Heat the oil in a pan and fry the chopped onions until brown. Also add chopped ginger and garlic and fry for 1 more minute. 3. Then add marinated chicken to the onion mixture, stir well and cook for 10 minutes. 4. When the chicken is tender and cooked, add salt, coconut milk and cook until the gravy thickens. 5. Later add tamarind pulp and cook for another 10 minutes. Remove from heat and serve with chapathi or plain rice or any pulao.

Serves: 6 Preparation time: 45 minutes

Ingredients:

Drums of Heaven

6 chicken wings 1 tsp ginger-garlic paste 1/2 tsp Soya sauce 1 tsp chili powder 2 tsp corn flour 2 tsp maida(all-purpose) flour Oil for frying Salt to taste Method: 1. Take a wing and break the joint backwards at the end. From this joint, a small bone appears. Remove that bone completely. 2. Hold the bone which is attached to the wing, pull the smooth part downwards completely, so that a ball like shape forms at the end. Cut the end of the wing. 3. Make all the 6 pieces with the same procedure. 4. Mix maida, corn flour, chili powder, Soya sauce, ginger-garlic paste and chicken pieces. Keep aside for about 1/2 an hour. 5. Deep fry in the oil and serve hot. 6. Tie a tissue paper at the end of the bone, so that it is easy to hold.

Ingredients: 1 kg cleaned chicken, cut into pieces 1 cup yogurt 150 gm oil 200 gm onions, chopped 1 bunch coriander leaves, chopped 1 bunch mint leaves, chopped 4 green chilies, chopped 2 tsp ginger garlic paste 2 tsp chili powder 1/2 tsp turmeric 1 tsp garam masala 1 tbsp chironjie seeds 2 tsp khus khus seeds, roasted & ground 1 tsp cashew nuts, roasted and ground 1/4 tsp saffron dissolved in 2 tbsp of water Salt to taste Method:

Dum Ka Murghi

1. Marinate the chicken with ginger garlic, chili powder, turmeric, salt and the chopped coriander & mint leaves. 2. Slice the onions and fry till golden brown. Spread on a plate to cool and when cooled, blend to a fine paste. 3. Mix all the remaining ingredients to the chicken. Arrange in a flat baking dish and bake in an oven at 350 degrees F for 45 minutes or until golden brown. 4. Serve with naan / roti.

Ingredients:

Fried Chicken

2 lb boneless chicken pieces half to 3/4 inch cubes 3 onions peeled and cut into half to 3/4 inch size 1 tbsp cinnamon powder 1 tsp cloves powder 10 whole dried red chili 5 potatoes medium sized 1/2 cup oil 1/2 cup butter, slightly salted 1 cup water 1/2 tsp mustard seeds Salt to taste Method: 1. Mix the chicken, salt, onion, chili, cinnamon, cloves and water in a non-stick pan. 2. Cover and cook the mixture for about 1 hour (or until cooked well) on top of the oven. 3. Once it is cooked, separate the chicken pieces to the bowl keeping the onion and chili in the pan. Make a coarse paste out of the cooked onion and chili by mashing it in the pan with a large spoon 4. While the chicken is being cooked, boil the potatoes in water until it can be peeled with hand and slice the peeled potatoes into 1/8 inch thick slices. 5. In a non-stick frying pan, heat the oil and butter, fry the potato slices in the oil/butter until they turn medium brown. (You may need to sprinkle a little salt, while frying, to make it more tasty. Fry all the potato slices in 2-3 turns. 6. Once the potato slices are fried, use the remaining oil to simmer the mustard seeds first and then adding curry leaves. 7. Add the cooked chicken pieces and fry for 2-3 minutes. After they turn brown, add the onion/chili paste, mix thoroughly and cook for about 5 minutes. 8. Add the fried potatoes to this and lower the heat and cook for another 5 minutes. 9. Serve hot with rice.

Ingredients:

Garlic Chicken

1 lb chicken drumsticks 1 cup plain yogurt 4 green chilies 1 medium sized onion (finely chopped) 1 small root of ginger 3 cloves garlic Salt and black pepper to taste 4 tbsp oil Cilantro for garnishing Method: 1. 2. 3. 4. 5. 6.

Blend green chilies, ginger, garlic, and black pepper to a fine paste. Add yogurt to this mix. Marinate chicken drumsticks with the above mix and leave it for an hour. In a non-stick pan, heat enough oil and let onions fry until brown. Add chicken drumsticks to the onions and fry them until done. Add some salt to taste and garnish with cilantro.

Ingredients:

Ginger Chicken

1 lb chicken drumsticks 1 cup plain yogurt 4 green chilies 1 medium sized onion (finely chopped) 1 small root of ginger 3 cloves garlic Salt and black pepper to taste 4 tbsp oil Coriander leaves for garnishing Method: 1. 2. 3. 4. 5. 6.

Blend green chilies, ginger, garlic, and black pepper to a fine paste. Add yogurt to this mix. Marinate chicken drumsticks with the above mix and leave it for an hour. In a non-stick pan, heat enough oil and let onions fry until brown. Add chicken drumsticks to the onions and fry them until done. Add some salt to taste and garnish with coriander leaves.

Ingredients: 500g chicken 50g onions, chopped

Gongoora Chicken

25g green chilies Salt to taste 75g oil 2 tsp khus khus seeds powder 5g garam masala 2 tsp cumin seeds 2 tsp coriander seeds 20 small bunches of gongura leaves 2 tsp ginger-garlic paste 1 tsp chili powder Cilantro for garnishing Method: 1. Cut the chicken into small pieces. 2. Heat oil in a pan, fry onions until golden brown. Add ginger-garlic paste, chili powder and fry for some more time. 3. Add chicken pieces, salt and cook 15 minutes. While it is cooking, add khus khus powder, garam masala, cumin seeds and coriander seeds. 4. Fry green chilies and gongura leaves in a separate pan and make a thick paste in a blender. 5. Add this paste to the chicken pieces and cook for another 10 minutes. 6. Garnish with cilantro leaves.

Ingredients:

Green Chicken

2 lb chicken 3 tomatoes (finely chopped) 2 onions (finely chopped) 1/4 inch long chopped ginger 1 bunch cilantro leaves, chopped 1 tsp red chili powder 5 cinnamon cloves 1/2 tsp turmeric powder 1 tbsp cumin powder 1 tbsp garam masala (optional) Salt to taste 3 tbsp vegetable oil or butter Method: 1. 2. 3. 4. 5. 6.

Clean the chicken and cut them into pieces Heat oil in a large deep non-stick pan and add onions. Add cinnamon, ginger, powders and fry them until onions turn golden brown. Make paste of cilantro and red chili powder in blender using water. Add paste to onions-spices mixture and fry for a couple of minutes. Add chopped tomatoes & salt to the paste and cook on high heat for 3-4 minutes

(till tomatoes are kind of mushy). 7. Add chicken pieces and a glass of water and bring to boil (takes about a minute or two). 8. Once boiling takes place, turn down the heat to low, and let it cook for about 40 minutes. Stir occasionally. 9. Serve hot with parathas or plain rice.

Ingredients:

Konkhani Chicken

1 lb chicken (skinned and cut into pieces) 2 onions chopped (1 onion sliced thin, half rings) 2 tomatoes chopped 1 tbsp ginger-garlic paste 1 tbsp turmeric 1/2 fresh shredded coconut 2 tbsp dry masala Salt to taste Dry masala: 1 1/2 tbsp red chili powder, 1 tbsp grinded coriander, cumin & cinnamon powder, 1/2 tbsp garam masala. Mix and stir in a pan on heat for about 2 minutes. Method: 1. Clean the chicken pieces and coat them with 1/2 tbsp of dry masala, 1/2 tbsp of turmeric and some salt. 2. In a pan, heat 2 tbsp of oil and add sliced thin onions, ginger-garlic paste. 3. When onions turn golden brown, add coconut & stir the fry carefully until the coconut becomes golden and crispy. Keep it aside to cool down. 4. In the pan, heat remaining oil and add chopped onions & saute the onions until translucent, then add chopped tomatoes to make gravy thick. 5. Add rest of the turmeric and masala with some salt for taste into above gravy. Stir for 2 minutes and add the chicken pieces with sufficient water to cook. 6. Add 1/2 tbsp of garam masala to the fried coconut and blend it to a fine paste using water. 7. Once the chicken pieces are cooked, add the coconut paste to it and cook for another 5 minutes. 8. Serve hot.

Ingredients: 1 chicken breast 1 tsp chili sauce 2 tbsp corn flour A pinch of ajinomoto

Lemon Chicken

1 lemon 25g ginger-garlic, finely chopped 1 small bunch of cilantro A pinch of lemon color 50g oil 1 egg Salt to taste Method: 1. Mix chicken breast, salt, lemon juice, egg, chili sauce, corn flour in a bowl and soak them for about 20 minutes. 2. Fry the chicken breast in oil, slice them into pieces vertically and arrange them in a plate. 3. Heat oil in a pan, fry chopped ginger-garlic for few minutes. To this add 2 cups of water, salt, ajinomoto, lemon color and boil the water. 4. In a separate bowl, add 2 tbsp of corn flour to sufficient water and add this mixture to the above boiling water. 5. A thick sauce is prepared. To this sauce, add few drops of lemon juice and pour this sauce on the chicken pieces arranged in a plate. 6. Garnish with cilantro.

Ingredients:

Lemon Chicken

1 chicken breast 1 tsp chili sauce 2 tbsp corn flour A pinch of ajinomoto 1 lemon 25g ginger-garlic, finely chopped 1 small bunch of cilantro A pinch of lemon color 50g oil 1 egg Salt to taste Method: 1. Mix chicken breast, salt, lemon juice, egg, chili sauce, corn flour in a bowl and soak them for about 20 minutes. 2. Fry the chicken breast in oil, slice them into pieces vertically and arrange them in a plate. 3. Heat oil in a pan, fry chopped ginger-garlic for few minutes. To this add 2 cups of water, salt, ajinomoto, lemon color and boil the water. 4. In a separate bowl, add 2 tbsp of corn flour to sufficient water and add this mixture to the above boiling water. 5. A thick sauce is prepared. To this sauce, add few drops of lemon juice and pour this

sauce on the chicken pieces arranged in a plate. 6. Garnish with cilantro.

Ingredients:

Malai Chicken Tikka

4 boneless chicken breasts or thighs Marinade Ingredients: 4 tbsp yogurt 2 tbsp heavy cream 3 tsp ginger paste 3 tsp garlic paste 1/4 cup cilantro leaves Salt to taste Butter for basting Method: 1. Blend all the marinade ingredients at high speed in a blender. 2. Make deep cuts in the chicken or fork it. Marinate the chicken for 1 hour with the marinade. 3. Grill on medium high for 5-8 minutes on each side. Baste with butter in between. 4. You can also bake it in the oven for 20 minutes at 375 degrees. The chicken is very tender and tasty. 5. Serve with Mint Chutney and Naan. Serves: 2 Preparation time: 25 minutes

Ingredients: 1 kg chicken, cut into medium sized pieces 1 tbsp whole garam masala (cloves, cardamom & cinnamon) 2 No bay leaves 2 cups onions, chopped 2 tbsp green chilies, chopped 2 tbsp ginger, chopped 2 tbsp garlic paste 1 tbsp coriander powder 1 tsp turmeric powder 2 tbsp kasoori methi 1 tbsp coriander, chopped 1 tsp garam masala powder 1 cup yogurt 4 tbsp oil Salt to taste

Methi Chicken

Method: 1. Heat the oil and sauté whole garam masala and bayleaf. Add chopped onions and cook until transluscent, stirring in between. 2. Add chopped ginger, garlic paste, turmeric powder, coriander powder, chopped green chilies and sauté. Add chicken pieces, yogurt and cook on a high flame for 5 minutes. 3. Add kasoori methi, garam masala powder, chopped fresh coriander, salt and 3/4th cup of water. Cover the pan and cook on a slow flame for ten minutes. Serves: 4 Preparation time: 35 minutes

Ingredients:

Mighty Chicken

200 gms boneless chicken (juliennes) 2-3 spring onions 2 tsp ginger garlic paste 2 fresh red chilies (chopped) 2 tsp chili sauce Salt to taste 1/2 tsp white pepper 1 tsp ajinomoto 30 ml white wine 2 tsp egg cream 1/2 kg corn flour Method: 1. Take juliennes of boneless chicken in a bowl. 2. Marinate it with chopped spring onions, ginger garlic paste, salt, white pepper, ajinomoto, egg cream and white wine. Leave it aside. 3. Pat into small balls and dust them with corn flour. 4. Heat oil in a frying pan. Fry the preparation on a slow fire, till golden brown. 5. Serve hot with green sauce.

Ingredients: 1/2kg chicken 1 cup chopped onion 5 tomatoes, cut into small pieces 1 1/2 tsp ginger garlic paste 3 tsp red chili powder 1 tsp coriander powder 1/4 tsp turmeric powder 2 tsp salt 3 tbsp oil

Mint Chicken Curry

1/2 cup scraped coconut 5 tsp mint leaves 5 tsp sesame seeds 1 inch piece cinnamon 2 cloves 1 cardamom Method: 1. Cut, clean and wash the chicken pieces. Add salt, turmeric powder and keep aside. 2. Fry the coconut in a kadai (without oil) untill light brown and grind with mint leaves, sesame seeds, cinnamon, cloves and cardamom. 3. Heat oil in kadai, add the onions and fry untill brown, then add the ginger garlic paste. Now add the chicken, chili powder, coriander powder and saute for few minutes. 4. Add the tomatoes and ground mixture. Add little water and cook till the chicken is completely cooked. Allow this to be on medium flame for 10 minutes or until the gravy thickens. 5. Garnish with fresh cut coriander leaves. This dish is good for plain rice, parathas and chappatis. Serves: 4-6 Preparation time: 20-30 minutes

Ingredients:

Moghlai Chicken

3 lb chicken, skinless 4 tbsp unsalted butter 5 cardamom pods 8 cloves 2" cinnamon stick 2 bay leaves 2 1/2 tbsp almonds, blanched 2 1/2 tbsp raisins 1 cup yogurt 1 tsp cumin seeds powder Salt & pepper to taste 2 tbsp vegetable oil Method: 1. Cut the chicken into serving pieces, cutting whole legs into two pieces and whole breasts into 6 pieces. 2. Spread chicken in single layer and sprinkle with salt and pepper to taste. Mix well so that the chicken is well coated with salt and pepper. Repeat the process on other side. 3. Mix oil and butter in large skillet and heat over medium-high. When hot, add cardamoms, cloves, cinnamon, bay leaves and as many chicken pieces as pan will hold in single layer. 4. Fry the chicken until brown on both sides and transfer to oven proof casserole with

a

fork or spatula. Repeat the process with the remaining chicken. 5. Heat remaining oil in skillet and fry the almonds until golden brown. To this add raisins and stir well. Immediately pour contents of skillet over the chicken. 6. In another bowl, stir together yogurt, cumin powder, remaining salt & pepper to taste. 7. Place this mixture over chicken and stir well. Cover casserole and place in preheated oven and bake at 350 degrees F for 20 minutes. Repeat the process on other side for another 20 minutes or until chicken is tender. 8. Garnish with lemon and onion slices and serve hot. Ingredients:

Murgh Kaali Mirch

1 medium chicken, cut into pieces 2 tsp ginger-garlic paste 2 tsp coarsely ground pepper corns 1 tsp white pepper powder 3 tbsp oil 1/2 cup water 2 tbsp lemon juice 3 green chilies, slit length wise Salt to taste Method: 1. Make a paste with ginger-garlic paste, salt, black pepper and white pepper powder. Apply this paste on the chicken pieces and leave for 1 hour. 2. Heat oil in a pan and add the chicken pieces. Stir-fry for 10-15 minutes. 3. Lower the heat and add the green chilies and water. Simmer until the chicken is tender. 4. Add lemon juice and serve hot. Serves: 4 Preparation time: 15-20 minutes excluding marinated time

Ingredients: 300 gms chicken, boneless 12 green chilies 75 gms oil 25 gms dried coconut, grated 20 gms poppy seeds 2 tsp garam masala 1 cup fresh yogurt 1/4 cup fresh cream 2-3 onions, finely chopped 1 tsp ginger-garlic paste Few coriander leaves, chopped 1/4 tsp turmeric 1/2 tsp chili powder

Murgh Mirchi Masala

Salt to taste Method: 1. Mix the grated coconut, poppy seeds and grind to a fine paste by adding little water. Keep it aside. 2. Heat 3-4 tbsp of oil in a pan and fry the finely chopped onions until brown. Then add ginger-garlic paste, ground coconut paste, turmeric, chili powder and fry for few more minutes. 3. Now add fresh cream, yogurt and mix well. Boil until the mixture thickens to a gravy and remove from heat. Keep it aside. 4. Heat the remaining oil in another pan and fry the whole green chilies until they splutter. Then add chicken pieces, stir well and cook until the pieces are tender. 5. Add the above prepared gravy to the chicken pieces along with salt and garam masala powder. Cook for another 5-10 minutes, sprinkle chopped coriander leaves and remove. 6. Serve hot with roti or plain rice. Serves: 6-8 Preparation time: 25-30 minutes

Ingredients:

Murgh Tikka Haryali

1 kg boneless chicken, cut into 1 1/2" pieces 4-5 tbsp ginger-garlic paste 2 tsp chili powder 2 tbsp garam masala powder 3/4 cup thick curd (yogurt) 1/2 cup thick cream 1 small bunch coriander leaves 1 small bunch mint leaves 10-15 spinach leaves 3 tbsp lemon juice Salt to taste Oil for basting Method: 1. Marinate the chicken with salt, chili powder, lemon juice and keep aside. 2. Grind the coriander, mint, and spinach leaves to a fine paste. Mix this paste with yogurt, cream, ginger-garlic paste and garam masala. Apply this paste to the chicken pieces and refrigerate overnight. 3. Remove the chicken pieces from the refrigerator at least 1 hour before cooking. 4. Grill the chicken pieces on skewers or a grilling tray basting over with oil. 5. Cook until chicken is tender and browned on all sides. Serve hot with chutney and onion rings. Serves: 8-10

Preparation time: 15-20 minutes excluding marinated time

Ingredients:

Onion Chicken

500 gms chicken 4-5 onions, cut into small cubes 1 tsp ginger-garlic paste 1 1/2 tsp chili powder 1/2 tsp turmeric powder 1 tsp garam masala powder 1/2 tsp cumin powder 1 tsp coriander powder 4 green chilies, slit into long pieces 50 gms cashew nuts Few sprigs of coriander leaves, chopped 4-5 tbsp oil Salt to taste Method: 1. Heat oil in a pan and fry half of the chopped onions until golden brown. Also add ginger-garlic paste, chili powder, turmeric, coriander powder, salt and fry for one more minute. 2. To this, add chicken pieces, stir until the pieces are coated well with the onions mixture. Cook until the chicken pieces are tender. Add water if necessary. 3. Heat oil in another pan and fry the remaining onion cubes, slit green chilies, cashews for few minutes. Now add the above cooked chicken and stir well. 4. Sprinkle cumin powder, garam masala powder, chopped coriander leaves, stir and remove from heat. 5. Serve hot with plain rice or naan. Serves: 6 Preparation time: 30-40 minutes

Ingredients: 500g chicken 2 bay leaves 100g butter 4g cinnamon 3g methi (fenugreek) powder 60g garlic paste 40g ginger paste 10g finely chopped ginger 3g bajra powder 60g vegetable oil 200g onions paste

Palak Chicken

100g chili powder 100g palak, ground and made into puree 180g tomatoes 3g white pepper powder 40g water Salt to taste Method: 1. Heat oil in a pan, add bay leaves, cinnamon and make them splutter. Then add ginger-garlic paste, onion paste, methi and chili powders, and tomatoes. Fry for sometime. 2. Also add palak puree, water, bajra powder and cook for another 10-15 minutes. 3. Heat butter in a separate bowl, add chicken pieces and fry until they turn golden brown. 4. Place chicken pieces in palak mixture, add salt, white pepper powder and cook them until they are done.

Ingredients:

Pepper Chicken

1 whole chicken cut up 3 onions (finely chopped) 2 tomatoes (finely chopped) 2 tbsp ginger-garlic paste 2 tsp fennel seeds powder (saunf powder) 1 tsp mustard seeds 1 tsp garam masala 3 tsp red chili powder 2 tsp cumin seeds 1/2 tsp turmeric powder 4-6 tsp freshly ground pepper powder 2 tsp coriander powder 2 tbsp fresh coriander leaves, finely chopped Salt to taste Oil for frying Method: 1. Clean the chicken and cut into small pieces 2. In a non-stick pan, heat the oil, add mustard seeds and fennel seeds powder, and fry until seeds splutter. 3. Add ginger-garlic paste onions and allow them to cook until they turn golden brown in color. 4. Then add chicken pieces. Sprinkle garam masala, red chili powder, turmeric powder and salt and allow them to cook. 5. Add cumin seeds, coriander powder and pepper powder. When the chicken is half cooked, add coriander leaves, tomatoes and mix well.

6. Cover the pan and let the chicken cook well. 7. Serve hot with chapathis or parathas.

Pepper Chicken

Ingredients: 1 whole chicken cut up 3 onions (finely chopped) 2 tomatoes (finely chopped) 2 tbsp ginger-garlic paste 2 tsp fennel seeds powder (saunf powder) 1 tsp mustard seeds 1 tsp garam masala 3 tsp red chili powder 2 tsp cumin seeds 1/2 tsp turmeric powder 4-6 tsp freshly ground pepper powder 2 tsp coriander powder 2 tbsp fresh coriander leaves, finely chopped Salt to taste Oil for frying Method:

1. Clean the chicken and cut into small pieces 2. In a non-stick pan, heat the oil, add mustard seeds and fennel seeds powder, and fry until seeds splutter. 3. Add ginger-garlic paste onions and allow them to cook until they turn golden brown in color. 4. Then add chicken pieces. Sprinkle garam masala, red chili powder, turmeric powder and salt and allow them to cook. 5. Add cumin seeds, coriander powder and pepper powder. When the chicken is half cooked, add coriander leaves, tomatoes and mix well. 6. Cover the pan and let the chicken cook well. 7. Serve hot with chapathis or parathas.

Ingredients: 2 lb chicken, cut into medium pieces 3 tbsp pepper powder 3-4 flakes garlic, crushed A small piece ginger, crushed 1/2 cup grated coconut 3-4 tbsp butter 3-4 sticks cinnamon 3-4 cloves 3-4 cardamoms

Pepper Chicken In Coconut Gravy

2 tomatoes, cut into small pieces 3 tsp coriander powder 2 medium onions, chopped 1 tsp chili powder 1/2 tsp turmeric 1 tsp cumin seeds or powder Salt to taste Coriander leaves for garnishing Method: 1. Smear 2 tbsp of pepper powder and salt on the chicken pieces. Pierce the chicken pieces with a fork and let the chicken marinate for a few hours. 2. Heat butter in a pan and fry the chicken pieces one by one. They should not be deep-fried, but just like frying onions. Keep the fried chicken pieces aside. 3. In the same butter, fry the sliced onions, cardamoms, ginger, garlic, cloves and cinnamon. 4. When the onions turn into brown, add the coriander powder, chili powder, turmeric, cumin powder and fry for 1-2 minutes. Add the grated coconut, tomatoes and keep frying. 5. Do not add any water. Now add the remaining pepper powder and fry for a minute. 6. Now add water, enough to get a thick gravy. Drop the fried chicken pieces into the gravy. Add salt to taste. 7. Boil for 10-15 minutes, till chicken is well mixed with the pepper masala. 8. Garnish with coriander leaves and serve hot with rice. Serves: 4-5 Preparation time: 45 minutes

Ingredients:

Punjabi Chicken

4 chicken leg pieces 1 cup yogurt 1 1/2 tsp chili powder 5g garam masala 10g chat masala 1 bunch cilantro 1 tsp ginger-garlic paste 75g onions, chopped 100g tomatoes 50g oil A pinch of orange red color Salt to taste Method: 1. Clean the chicken leg pieces. Mix ginger-garlic paste, yogurt, garam masala, salt, orange red color and chicken pieces. Keep aside for about 2 hours. 2. Heat oil in a pan, fry chicken pieces only until they get light brown in color. Remove and place them in a plate.

3. Fry the onions in the same oil, then add chicken pieces along with the gravy (remained in the above mix), tomatoes and fry until gravy becomes red color. 4. Place all the gravy on a tray, then chicken pieces and garnish with cilantro on it.

Ingredients:

Roghan Chicken

500g chicken 2 bay leaves 3g black cumin seeds 3g sounf (fennel) seeds 5g garam masala 25g ginger paste 50g onions 20g red chilies 10g ratanjogh (erra beradu) 200g tomatoes 75g oil Salt to taste Method: 1. Heat oil in a pan, fry black cumin seeds, garam masala, bay leaves, sounf, ginger paste, chicken pieces and cook for sometime. 2. In 2 tsp of oil, soak ratahjogh. 3. In a pan, cook onions, tomatoes, red chilies and blend to a paste. Add this paste to the chicken pieces, along with some salt and water and fry until oil floats on the top. 4. Before serving, apply oil from ratanjogh on the top of the chicken pieces and serve.

Ingredients: 8 chicken thighs, skinned 1 1/2 cup onions, finely chopped 6 garlic cloves, minced 1/2 inch ginger piece, minced 1 1/2 cup tomatoes, finely chopped 3 tbsp oil 1 cinnamon stick 4 cloves 1 bay leaf 1/2 tsp coriander powder 3/4 tsp cumin powder 1/2 tsp chili powder 1/2 tsp turmeric Salt to taste

Sindhi Chicken

1 cup yogurt 2 tbsp fresh cilantro, chopped Method: 1. Heat oil in a 3-quart saucepan on medium high heat. Fry cinnamon, cloves and bay leaf for 1 minute. 2. Add onions and fry until dark brown for about 20 to 25 minutes, stirring frequently to prevent burning. 3. Also add garlic, ginger, tomatoes and cook for 10 minutes or until the tomatoes are soft. 4. Sprinkle coriander powder, cumin powder, chili powder, turmeric, salt and cook for 2 to 3 minutes. 5. Add yogurt to the above mixture and mix well. Finally add chicken pieces, cover and cook on medium heat until chicken is tender. 6. Garnish with fresh cilantro and serve with fried rice or chapaties.

Ingredients:

Sizzling Pepper Chicken

For marination: 6 chicken fillets 2 tsps vinegar 4 tsps tomato sauce 2 tsps oil 1 tsps worcestershire sauce 1 tsps mustard Salt to taste For the pepper sauce: A few drops of tabasco sauce 1 tsps worcestershire sauce 2 tsps maida (all-purpose flour) 2 tsps oil 4 tsps tomato puree 3 cups chicken bone soup 10 - 15 peppercorns 1 tsps garlic, crushed and ground Few boiled vegetables, french fries & tomatoes for garnishing Method: 1. Marinate the chicken fillets in all the above marination ingredients and refrigerate for 2-3 hours in a saucepan. Heat the saucepan and cook the chicken till tender. 2. For the pepper sauce, heat oil in a frying pan and add garlic. Sprinkle maida, stirring all the time so that no lumps are formed. 3. Add chicken soup and all the ingredients for sauce. Cook till it reaches pouring consistency. 4. Heat the sizzler plate. Place on a wooden tray. Place a cabbage leaf and a chicken fillet on it. Pour the hot pepper sauce over it. Arrange boiled vegetables, french

fries and tomatoes around the chicken. Add 2-3 knobs of butter on the hot sizzler plate. Serve at once. Serves: 4 Preparation time: About an hour

Ingredients:

Sookha Chicken

500g chicken 4 dried red chilies 2 onions 1 small inch ginger 4 flakes garlic 1/2 tsp turmeric 1 inch cinnamon 6 cloves 6 cardamoms 4 tbsp oil Lemon for garnishing Salt to taste Method: 1. Clean the chicken and cut into small pieces. 2. Make a paste of ginger, garlic, red chilies, onions, little oil, turmeric and salt. Add remaining oil, cloves, cinnamon, and cardamoms to this paste and marinate the chicken for about 1 hour. 3. Add 1/2 cup of water to the chicken and cook until all the water disappears. Stir occasionally. 4. Add water if it needs. Cook the chicken until oil floats on the top. 5. Garnish with lime and onion pieces.

Ingredients: 500g boneless chicken 5g garam masala 30g ginger-garlic paste 50g oil 4 onions, chopped 5g chili powder 2g red food coloring 1 tsp turmeric 100g yogurt 1 bunch cilantro Salt to taste Method:

Spicy Fried Chicken

1. Mix garam masala, ginger-garlic paste, chili powder, food coloring, turmeric, yogurt and salt in a bowl. Marinate the chicken pieces in this mixture for about 1 hour. 2. Heat oil in a pan, add onions and fry them until they turn golden brown. 3. Add the chicken pieces and fry until the gravy disappears. 4. Sprinkle chopped cilantro and onions on the pieces. 5. Serve with pulao rice.

Ingredients:

Spring Chicken Dum Roast

1 whole chicken 6 red chilies 10g sounf (fennel) seeds 15g garam masala 20g ginger-garlic paste 1 bunch cilantro 1 tbsp soya sauce 150g oil Salt to taste Method: 1. Clean the chicken without removing the skin 2. Fry 2 red chilies, sounf, garam masala in a pan and make a paste with cilantro and ginger-garlic. 3. To this paste add soya sauce, salt and apply to the chicken on all sides and leave it for 2 hours. 4. Bring both the legs and tie a thread tightly, pull the remaining thread through stomach region and around the wings so that the chicken remains so close. 5. In a wide and deep pan, heat oil and fry the chicken until it gets golden brown. 6. Remove the chicken and place in a separate pan with little oil. Sprinkle some water on the chicken and allow it to cook on steam for about 15 minutes.

Ingredients: 1 small whole chicken 7 red chilies 15g garam masala 30g ginger-garlic paste 3 cups coconut milk 1 bunch cilantro 100g oil 2 eggs Salt to taste

Stuffed Chicken Roast

Method: 1. 1. Clean the chicken. Mix red chilies paste, garam masala, salt, ginger-garlic paste and apply both inside and outside layers of the chicken. Keep aside for 1 hour. 2. Stuff the chicken with boiled eggs, pulao rice and tie a thread to both the legs of the chicken. Bring the thread around the wings and make a tight knot, so that the stuffed materials will not come out. 3. Heat oil in a pan, roast the chicken until golden brown. Then add coconut milk, cover the pan and cook until all the milk disappears and the oil remains. 4. Roast one more time in that oil and remove it. Place it in a tray and remove the tied thread. 5. Serve hot.

Ingredients:

Tandoori Chicken

2 lbs chicken legs, thighs & drumsticks attached 1 tbsp lemon juice 1 tsp yellow and red food coloring 1 tbsp chili powder 2 tsp coriander (finely chopped) 1 tbsp cumin seeds powder 1 1/4 cup plain yogurt 1 tbsp fresh ginger grated 1 tsp garlic paste 1/4 cup ghee or vegetable oil Salt to taste Method: 1. Remove the skin from chicken pieces and cut them lengthwise 2. Mix lemon juice, food coloring, salt, chili powder, cumin powder, and coriander in a bowl and brush the chicken pieces evenly to coat 3. Mix yogurt, ginger and garlic in a separate bowl and apply to the chicken pieces. 4. Marinate the pieces in refrigerator turning pieces occasionally for 4-6 hours and let them at room temperature one hour before cooking. 5. Preheat the oven to 500 degrees F and place the chicken in single layer in a greased shallow baking pan. 6. Brush chicken with 2 tbsp of ghee and bake them for 12 minutes. 7. Turn pieces over, brush with remaining 2 tbsp of ghee and continue baking until chicken is cooked through and tender about 15 minutes. 8. Serve hot with fresh coriander on it.

Ingredients: 500g chicken

Thulu Chicken

5 red chilies 1 cup coconut, grated 2 cups coconut milk 5g cumin seeds 5g black pepper seeds 5g coriander seeds 5g methi seeds 5g garam masala 60g ghee or butter 50g onions, chopped 5g garlic 2 lemons Salt to taste Method: 1. Heat 3 tbsp of ghee in a pan, fry red chilies, cumin, methi, black pepper, coriander seeds, grated coconut to golden brown and blend them to a fine paste. 2. Clean the chicken and cut into pieces. Marinate the chicken in the above mixture with salt for 1/2 an hour. 3. Heat ghee in a pan, fry chopped onions until golden brown and add little garam masala to it. 4. Add the chicken pieces along with coconut milk and cook until it is done. 5. Sprinkle the lemon juice before serving.

Ingredients:

Udipi Chicken

4 chicken leg pieces 1 tsp ginger-garlic paste 2 onions, chopped A pinch of garam masala 1/2 tsp chili powder Salt to taste 1/4 tsp cumin seeds 100 gms urad dal (black gram) 200 gms rice 5 gms methi seeds Oil for frying Method: 1. Soak the rice, urad dal and methi seeds in water for few hours and grind to a fine smooth dosa batter. Keep aside to ferment for few hours. This can be done a day before too. 2. Mix salt, 1/2 tsp ginger-garlic paste and marinate the chicken pieces in this mixture for few minutes. 3. Make a fine paste of chopped onions and cumin seeds. To this, add remaining ginger-garlic paste, salt, chili powder, garam masala and mix well. Apply this

mixture to the chicken pieces and keep aside for 30 minutes. 4. Heat oil in a deep frying pan, take each chicken piece, dip in the above dosa batter and fry in the oil until golden brown. 5. Serve hot. Serves: 2 Preparation time: 40-50 minutes

EGGS Ingredients:

Curried Egg Balls

4 eggs, boiled 1 egg, beaten 1 tsp pepper powder 1/4 cup corn flakes 4 ounces butter 2 big onions, chopped 1 bell pepper, chopped 1/2 cup flour 2 tbsp chili powder 1 tbsp ginger paste 3 cups chicken stock or water Salt to taste Oil for frying Method: 1. 2. 3. 4.

Cut the boiled eggs into very small pieces and mix in the beaten egg. To this, add corn flakes, salt, pepper powder, flour and mix to a smooth dough. Make equal balls from the dough and fry in the oil until crispy. In a separate pan, heat butter, fry onions and bell pepper. Also add chili powder, ginger, salt, and chicken stock or water. Cook for 30 minutes. 5. When the gravy thickens, add the egg balls to the curry and cook for another 5 minutes. 6. Serve with plain rice.

Ingredients: 4 eggs 1 onion, finely sliced 2 green chilies, chopped 2 flakes garlic, chopped finely 1/4 inch ginger, chopped

Egg Akoori

Salt & pepper to taste 1 tsp garam masala 3-4 tbsp oil Coriander leaves for garnishing Method: 1. Heat oil in a pan and fry the onions, ginger, garlic and green chilies till the onions turn brown in color. 2. Take the pan off the heat, add the eggs, salt and pepper, garam masala powder and stir well. 3. Put back the pan on the fire and fry, stirring continuously till the mixture turns solid and is well browned. 4. Garnish with coriander leaves and serve hot with rice or chapathis. Serves: 3-4 Preparation time: 20-25 minutes

Ingredients:

Egg Bhaaji

4 eggs, boiled 5 cloves 8 peppercorns Small ginger piece 2 garlic cloves 4 onions, chopped 2 tomatoes, chopped 1 tsp chili powder Cilantro leaves for garnishing Salt to taste Method: 1. 2. 3. 4. 5.

Boil the eggs and cut into pieces. Mix cloves, peppercorns, ginger, garlic and blend to a paste. Heat oil in a pan, fry onions, paste, chili powder, salt for a few minutes. Then add tomatoes, egg pieces and fry for another 10 minutes. Garnish with cilantro.

Ingredients: 4 eggs 1 cup coconut milk 1/4 tsp fenugreek (methi) seeds 2 green chilies, chopped 100g onions, chopped A few curry leaves

Egg Curry

1 lemon A pinch of turmeric 3 cardamoms 2.5 cm cinnamon 4 cloves Salt to taste Method: 1. 2. 3. 4.

Boil the eggs and cut each into quarters. Heat oil in a pan, add onions, turmeric and fry for a while. To this, add water and allow to simmer. Cook till water evaporates. Then add green chilies, fenugreek seeds, curry leaves, cardamoms, cinnamon, cloves, salt and quartered eggs. 5. Bring to boil, simmer for 3 minutes. 6. Finally add coconut milk, lemon juice, salt to taste and remove from heat.

Ingredients: 4 eggs 1 cup french beans, cut into 1 inch pieces 2 tbsp cooking oil 2 green chilies 1 medium sized onion, chopped 2 medium sized tomatoes, chopped 1/2 tsp ginger garlic paste 1/2 tsp mustard seeds 1/2 tsp jeera (cumin) seeds A few curry leaves (optional) Salt to taste 1 tsp turmeric powder 1 tsp red chili powder 1/2 tsp pepper powder 1/4 cup coconut milk 1/2 tsp baking soda 1 tbsp fresh coriander, finely chopped To be pounded into powder: 1/2 tsp roasted dhania (coriander) seeds 1/2 tsp roasted jeera (cumin) seeds 1 clove 1 cardamom 1/2 inch cinnamon (dalchini) Mix all the ingredients and blend to a coarse powder Method:

Egg Curry With French Beans

1. Hard boil the eggs. Deshell the eggs, cut them to half and keep aside.

2. Boil 3 cups of water. Add baking soda. Add chopped beans and cook until the beans are soft yet crispy. Drain the water and keep the beans aside. 3. Heat the oil in a skillet. Add mustard seeds, cumin seeds and when the seeds stop spluttering, add curry leaves, turmeric powder, chopped onion and green chilies. Fry for 2-3 minutes or until the onions become light golden brown. 4. Add tomatoes, red chili powder, pepper powder, salt, and the ground masala powder. Cover and cook for 5 minutes, or until the oil leaves the gravy. 5. Now add the cooked beans, halved eggs and coconut milk. Cover and cook for another 2 minutes on medium heat. Remove from heat and garnish with chopped coriander. 6. This dish goes well with plain rice, pulao, chapaties. You can add any of favorite vegetables like carrots, cauliflower, eggplant etc. Serves: 4 Preparation time: 30 minutes

Ingredients:

Egg Kebabs

6 hard boiled eggs 1 small onion, finely chopped 2 green chilies, finely chopped 2 tsp gram flour (besan) 1 tbsp mint (pudina) leaves, finely chopped 1 tbsp coriander (dhania) leaves, finely chopped 1/4 tsp chili powder 1/2 tsp black pepper powder Salt to taste Oil for frying Method: 1. Grate the hard boiled eggs finely. Combine with all the other ingredients except oil. 2. Mix well and knead into smooth dough. Divide mixture into 10-12 portions. Shape each portion of the dough into flat round cutlets and keep aside. 3. Heat oil in a deep-frying pan and fry kebabs few at a time until crisp and golden brown. 4. Serve hot, garnished with onion rings and accompanied by mint chutney. Serves: 10 Preparation time: 20-30 minutes.

Ingredients: 6 eggs 6 onions, chopped into big pieces 1/4 cup milk

Egg Korma

2 tbsp cashew nuts 3 tbsp ghee or butter 8 green chilies 1 cup grated coconut 3 tbsp coriander powder 6 cloves 1 stick cinnamon 2 cardamoms Small ginger piece 1/2 tsp turmeric Salt to taste Method: 1. Mix green chilies, grated coconut, coriander powder, cloves, cinnamon, cardamoms, ginger, turmeric and blend to a paste. 2. Separate egg yolk from the eggs. Beat the egg white until it gets foamed. 3. To the egg white, add egg yolk, milk, salt and beat again for 10 minutes. 4. In a wide vessel, boil water and pour the egg mixture in the water. Cook until the egg gets boiled. Remove from water and cut into equal pieces 5. In a skillet, heat ghee and fry the cashew nuts until golden brown. To this, add onions, grounded paste, salt and fry for few minutes. 6. Also add some water and allow to cook. Later add the egg pieces and cook until the gravy thickens. 7. Serve with Plain rice or parathas.

Ingredients:

Egg Malai Masala

6 eggs 1/2 cup milk 2 onions, chopped 1 inch ginger piece 4 green chilies Curry leaves 1/2 tsp garam masala 2 tbsp ghee (or butter) Salt to taste Method: 1. 2. 3. 4. 5. 6. 7.

Boil the eggs and cut them into two pieces each. Mix onions, green chilies, ginger and blend it to a paste. In a wide pan, heat ghee and fry the above paste until it gets golden color. Add egg pieces and fry for few minutes. Then add milk, salt and cook until bubbles form in the milk. To this, add chopped curry leaves and cook until the gravy thickens. Sprinkle little garam masala powder and serve with parathas or any pulao.

Ingredients:

Egg Malai Masala

6 eggs 1/2 cup milk 2 onions, chopped 1 inch ginger piece 4 green chilies Curry leaves 1/2 tsp garam masala 2 tbsp ghee (or butter) Salt to taste Method: 1. 2. 3. 4. 5. 6. 7.

Boil the eggs and cut them into two pieces each. Mix onions, green chilies, ginger and blend it to a paste. In a wide pan, heat ghee and fry the above paste until it gets golden color. Add egg pieces and fry for few minutes. Then add milk, salt and cook until bubbles form in the milk. To this, add chopped curry leaves and cook until the gravy thickens. Sprinkle little garam masala powder and serve with parathas or any pulao.

Ingredients:

Egg Malai Masala

6 eggs 1/2 cup milk 2 onions, chopped 1 inch ginger piece 4 green chilies Curry leaves 1/2 tsp garam masala 2 tbsp ghee (or butter) Salt to taste Method: 1. 2. 3. 4. 5. 6. 7.

Boil the eggs and cut them into two pieces each. Mix onions, green chilies, ginger and blend it to a paste. In a wide pan, heat ghee and fry the above paste until it gets golden color. Add egg pieces and fry for few minutes. Then add milk, salt and cook until bubbles form in the milk. To this, add chopped curry leaves and cook until the gravy thickens. Sprinkle little garam masala powder and serve with parathas or any pulao.

Ingredients:

Egg Masala

4 eggs, hardboiled & shelled 2 onions, finely sliced 1 tomato, chopped 1 tbsp coriander leaves, chopped 2 tbsp gram flour 4 tbsp oil Mix together with a little water: 1 1/2 tsp chili powder 2 tsp coriander powder A pinch of turmeric 1 tsp cumin powder 1 tsp garam masala Salt to taste Method: 1. Make 2-3 slits on each egg with a thin bladed knife and set aside. 2. Heat oil in a pan and fry the onions till well browned. Now add the gram flour and fry till it is completely fried. 3. Add the powder paste and fry for 45 seconds. To this, add the tomatoes and coriander leaves. 4. Add 1 cup of water and the eggs to this mixture and bring to a boil. 5. Simmer for 5-10 minutes and serve hot with fried rice or chapathis. Serves: 3-4 Preparation time: 30-35 minutes

Ingredients:

Egg Nurgisi Kofta

4 eggs 1-2 bread slices 1 onion, chopped 2 tomatoes, skinned (without skin) 1 tsp onion paste 1 tsp green chili paste Curry leaves 1/2 tsp garam masala 1 tsp chili powder 1 tbsp ghee (or butter) Salt and pepper powder to taste Method: 1. Boil the eggs, cut into two horizontal pieces and remove the egg yolk. 2. Soak bread slices in cool water for some time. Squeeze all the water from bread and make into powder. 3. To the bread powder, add the egg yolk, which is removed from the eggs, butter, onion and green chili paste, salt, and mix this with a fork.

4. Stuff this mixture in the place of the egg yolk in the egg and place them in a pan. 5. For preparing tomato sauce, fry onions, tomatoes, curry leaves, garam masala, salt, chili powder, pepper powder and cook until it is done. 6. Then add this sauce to the eggs and cook for 10 minutes. 7. Serve with chapathis.

Ingredients:

Eggs & Beans Curry

6 eggs 1/2 kg French beans 2 tsp ginger-garlic paste 1 tbsp chili powder 1 tsp coriander seeds 1/2 tsp turmeric 1 onion, chopped 1 tbsp ghee (or butterr) or oil Salt to taste Method: 1. Boil the eggs, remove their shells and fry in ghee until they gets golden brown. 2. Cut them into two pieces and keep aside 3. Cut the French beans into small pieces and boil in salt water for 10 minutes. Remove water and set aside. 4. Heat ghee in a pan, fry the chopped onions until golden. 5. Also add masala ingredients, ginger-garlic paste, salt and fry until ghee floats on the top. 6. Add 1/2 cup of water and cook until the gravy thickens. 7. Now add egg pieces, French beans and cook for another 15 minutes.

Ingredients: 6-8 eggs 1/2 kg kheema 2 onions, chopped 3 garlic cloves 1 inch ginger 1 tomato, chopped 1 tsp chili powder 1 tsp coriander powder 1 tsp turmeric 2 tbsp ghee (or butter) Salt to taste Method:

Eggs & Kheema

1. Cut the ginger and garlic into small pieces. 2. Heat ghee in a pan, fry chopped onions, ginger-garlic until they get golden color. 3. To this, add kheema, turmeric, coriander powder, chili powder, salt and cook until the water disappears. 4. Then add tomatoes. Break the eggs and add to the kheema. See that the eggs form a layer above the kheema. 5. Cook until the egg gets boiled and serve with rotis.

Ingredients:

Eggs With Drumsticks

4 eggs 4 drumsticks 200g onions, chopped 30g ginger-garlic paste 1 tsp chili powder 1/2 tsp turmeric 4-6 curry leaves 30g green chilies 30g tamarind 100g tomatoes 2 small bunches of cilantro 1/2 tsp cumin powder 100g oil Salt to taste Method: 1. Boil the eggs, remove the shells and make horizontal spots on the eggs with a knife. 2. Heat oil in a pan, add onions, drumsticks, salt and fry for some time. 3. Then add ginger-garlic paste, chili powder, turmeric, green chilies, curry leaves along with tamarind water and allow to cook for 10 minutes. 4. Now add boiled eggs and tomatoes to the curry and cook on low heat for another 10 minutes. 5. Garnish with cilantro and serve with rice.

Ingredients: 4-5 boiled eggs 2 onions, chopped 4 red chilies 5 garlic cloves Small ginger piece 1/2 tsp cumin seeds 2-3 cloves

Egg Vindal

1 small stick cinnamon 1 tsp garam masala 3/4 cup vinegar 1 tbsp sugar 1/2 tbsp ghee (or butter) Salt to taste Method: 1. Mix green chilies, red chilies, ginger, garlic, cumin seeds, little vinegar, salt and blend it to a fine paste. 2. Heat ghee in a pan, fry onions until golden color. 3. Add the paste along with cloves and cinnamon. Also add sugar, vinegar and garam masala. 4. Boil the eggs and cut into two horizontal pieces and add to the curry. 5. Cook until the gravy thickens. 6. Serve with parathas or plain rice.

Ingredients:

Indian Omelette

2 eggs 1/4 onion, chopped 1/4 tomato, chopped 2 chopped green chilies 2 tbsp finely chopped coriander leaves 2 tbsp milk 1 tsp turmeric 1 tsp chili powder 1 tsp coriander powder Salt to taste Oil for frying Method: 1. Mix eggs, chopped onions, green chilies, tomatoes, cilantro in a vessel and beat for some time. 2. To this, add salt, chili, coriander powders, turmeric, milk and beat until it gets foamed. 3. Heat oil in a pan, pour the above mixture and allow to fry on both sides. 4. Serve hot.

Ingredients: 6 eggs, beaten Salt and freshly ground pepper to

Mini Cheese Omelettes With

taste 3 tsp butter 200g mozzarella cheese, sliced into thin sticks 3 flakes garlic, chopped 1 onion, chopped fine 3 tsp olive oil 300g tomatoes, chopped fine 2 tsp freshly grated Parmesan cheese

Tomato Sauce

Method: 1. Pre-heat the oven to 200 degree C. Whisk eggs with salt and freshly ground pepper. 2. Heat 1/4 tsp butter in a pan. Pour a little of the beaten egg into the pan to make a thin omelette. Cook till done on both the sides and then slide onto a plate. 3. Repeat till all the egg is used up and you have made eight omelettes. Divide the Mozzarella cheese among omelettes, roll them up and place in an oven proof dish. 4. Fry garlic and onions in olive oil until soft. Add tomatoes and simmer for 15 minutes till done. Mash the tomatoes well. 5. Pour the sauce over omelettes, sprinkle with parmesan cheese and bake for 10 minutes. Serve with salad and crusty bread. Serves: 4 Preparation time: 55 minutes

Ingredients: 4 eggs 250g meat kheema 50g onions, chopped 3 tsp toaster sauce 1/4 tsp pepper powder 1 tsp capsica sauce 1 lemon 150g potatoes 2 small bunches cilantro 50g bread powder 25g maida (all-pupose) flour Oil for frying Salt to taste Method:

Scotch Eggs

1. Boil 3 eggs and remove their shells. Sprinkle 1 tsp of maida flour on the boiled eggs and keep aside. 2. Boil the kheema in a vessel, squeeze all the water and keep aside. 3. In a pan, fry the onions along with above kheema, salt, pepper powder, toaster sauce, capsica sauce, and cook for 10 minutes. Remove from the heat. 4. Boil the potatoes, peel, mash them and add to the kheema. 5. To this mixture, add cilantro, lemon juice and apply around the boiled eggs as a thick layer. 6. Beat the remaining egg well with a fork, soak the kheema egg and after that roll in the bread powder and fry in the oil until golden brown. 7. Serve with tomato sauce.

Ingredients:

Scrambled Eggs

4 eggs 1 medium-sized tomato, chopped 1/2 cup chopped yam 1/2 cup shredded cheese 1 tbsp oil Salt and pepper to taste Method: 1. 2. 3. 4. 5.

Mix all the above ingredients except oil in a tightly covered jar and shake well. Heat oil in a pan, pour the egg mixture and cook on medium heat. Turn eggs gently as the mixture starts to set at the bottom. Cook for 5-8 minutes or until eggs are cooked. Serve hot.

Ingredients:

Spanish Omelette

2 eggs 1/4 onion, chopped 1/4 tomato, chopped 1/4 capsicum, chopped 3-4 button mushrooms A pinch of white pepper powder Salt to taste Oil or butter for frying Method: 1. Beat the eggs in a vessel with salt and pepper powder in it.

2. Heat oil in a pan, and fry the chopped onions, tomatoes, and capsicum. 3. To this, add beaten egg. Stir the eggs only on the upper layer with a fork until they get boiled for 10-15 seconds. 4. Also, fry on the other side for 10-20 seconds. 5. Serve hot with any toast.

Ingredients:

Stuffed Eggs

4 eggs 2 tbsp mayonnaise sauce 3 drops capsica sauce 6 salad leaves Salt and pepper to taste

Method: 1. Boil the eggs and cut into two pieces each horizontally. 2. Remove the egg yolk from the middle, mix with mayonnaise sauce, capsica sauce, salt, pepper and fill this mixture into a decoration bag. 3. At the edge of the bag, fix star shaped nozzle and fill the mixture in the place of the egg yolks. 4. Refrigerate for some time and serve with salad leaves.

Ingredients:

Sweet & Sour Eggs

4 eggs, boiled 1/2 cup chicken stock or water 1 tbsp corn flour 1/2 cup sugar 1/2 cup vinegar 1 tbsp finely chopped gingergarlic Small pineapple piece 1 tbsp pineapple juice 1 carrot, chopped 1 tbsp groundnut oil Method: 1. 2. 3. 4.

Heat oil in a pan, fry chopped ginger and garlic along with sugar, vinegar. Also add pineapple juice with chicken stock or water and boil. To this, add carrot pieces, pineapple pieces and cook for few minutes. To corn flour, add water and make a batter. Pour this mixture to the above mixture.

Cook until the gravy thickens. 5. Cut the boiled eggs into four pieces each and add to the gravy. 6. Serve with rice.

Ingredients:

Toad In A Hole

3 eggs 1 cauliflower 4 tbsp maida (all-pupose) flour 1 tbsp grated cheese 1 tbsp butter 1 cup milk Salt and pepper powder to taste Method: 1. Remove the leaves from cauliflower. 2. To a baking pan, apply butter and place the cauliflower in the pan. Sprinkle salt and pepper powder. 3. Separate egg yolk from the eggs, add salt, maida flour, pepper powder and mix them. 4. Beat the egg white until it gets foamed and add the egg yolk mixture. 5. To this add milk, mix well and keep aside for 2 hours. 6. Later, pour it on the cauliflower and bake for 1/2 an hour. 7. Serve with salad.