CHICKEN DUMPLIGS


Ingredients :


-- 20 gms. minced chicken
--6 black mushroom (moist and washed)
-- 1 carrot (gajar)
--2 green onions (hari pyaz)
-- ¼ tsp. m.s.g.
-- ½ tsp. salt
-- 2 tablespoons oil
--1 tablespoon corn flour (makki ka atta)
-- 100 gms. fine flour (maida)

Method:
-- Knead maida with luke warm water until spongy.
-- Mix ground mushroom, gajar, hari mirch with chicken keema.
-- Add salt, oil, makki ka atta and m.s.g. to prepare a mixture.
-- Roll kneaded maida and cut into 10-12 pieces.
Flatten these pieces into a small bread.
Stuff every bread with an equal amount of chicken mixture and Fold them up in desired shape.
Cook them in a steamer.
-- Serve hot.

MUTTON MIRCH


Ingredients :

For 2-4 persons

-- 500 gms. mutton
-- 10-12 dry red chilies (mirch)
-- 10-12 green chilies
-- 2 large capsicums (shimla mirch)
-- 2 tablespoons vinegar (sirka)
-- 5-6 large onions
-- 3-4 cloves garlic (lahsun)
-- 1 cup pieces of paneer
-- 1 tsp. salt, a pinch of turmeric (haldi)
-- ½ tsp. black pepper (kaali mirch)
-- 2 tablespoons oil
-- ¼ cup malai or cream

Method:
-- Mix both types of chillies with vinegar. Grind together well.
-- Mix the salt and vinegar with the meat. Boil until the meat is semi soft. Cook for a further few minutes if the water content has yet not dried.
-- Put all vegetables, vermicelli, garlic paste, salad oil, limejuice, salt, sugar and pepper in a deep or big bowl. Mix and cool it.
-- Garnish with tomato.
-- Serve.

FISH WITH WALNUT

FISH PANEER ROLL

KULCHA  PIZZA
( 5th November -- 11th November 2001 )

Ingredients :

For 2-4 persons

-- 4 kulchas
-- 4 large tomato slices
-- 4 cubes cheese
-- 2 onions
-- 2 tablespoons butter
-- 2 capsicums (shimla mirch)
-- 2 boiled eggs
-- 1 tsp. salt
-- 1 tsp. ground black pepper (kali mirch)

Method:
-- Pierce kulchas with a fork and brush up with ½ tbsp. of melted butter. Top it with the tomato sauce.
-- Chop shimla mirch and onions into rings and pieces.
-- Peel and slice the boiled eggs.
-- Lay the onions and eggs over the sauce.
-- Place the pieces of shimla mirch and grated paneer cube over the kulchas.
-- Bake in pre-heated oven until the cheese melts.
-- Serve hot.

MINCED  MEAT  WITH  CHILLI
( 29th October -- 4th November 2001 )

Ingredients :

-- 100 gms. minced chicken
-- 1 onion (pyaz) (ground)
-- 2 green chilies (hari mirch) (ground)
-- 1 egg
-- 1 tablespoon corn flour (makki ka atta)
-- ½ tsp. salt
-- ½ tsp. black pepper (kali mirch) powder
-- 1 pinch m.s.g.
-- oil to fry

For vonton skin:
-- 3 tablespoons fine flour ( maida)
-- ½ egg


Method:
-- Sieve the fine flour, mix 1/2 egg and knead with water till fluffy.
-- Divide into 12 parts. Roll into thin cakes.
-- Mix all the ingredients with minced chicken.
-- Mix well. Now the stuffing material is ready.
-- Put the prepared material on every rolled cake in equal quantity.
-- Roll it up to middle and seal both corners by pressing.
-- Heat oil and fry von-ton.
-- Serve hot.

CRUNCHY  SAUCY  CHICKEN
( 15th October -- 21st October 2001 )

Ingredients :

-- 1 whole chicken (750-800 gms.)
-- 200 gms. tomato puree
-- 250 gms. cottage cheese (paneer), mashed
-- 2 eggs, juice of 2 lemons
-- 3 tbsps. corn flour (makki ka atta) or
   fine flour (maida)
-- 1 tsp. salt,
-- tsp. black pepper (kali mirch), ground
-- 2 large onions,
-- 3-4 cloves garlic (lahsun)
-- 3-4 green onions, fresh
-- Oil in sufficient quantity


Method:
-- Mix salt and kali mirch into the lemon juice.
-- Dip the chicken pieces in it. Put in the refrigerator for 2-3 hours to cool.
-- Remove the chicken pieces from the refrigerator and roll them into the makki ka atta.
-- Heat the oil and fry the chicken pieces.
-- Add the minced lahsun and chopped onion in the remaining oil and fry.
-- Pour in the tomato puree. Fry again.
-- Beat the eggs until liquid. Pour into the boiling sauce. Cook well.
-- Add the mashed paneer. Cook the sauce for a further 5 minutes.
-- Cut off the green part of the onion. Add to the pan. Put the fried chicken in the dish. Serve with the sauce spread over it.