Chicken Manchurian Recipe

Ingredients: 1/4 kg boneless chicken, cut into fine pieces
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1/2 tbsp chopped garlic
1/2 tbsp chopped ginger
2 tsps soya sauce
1 tbsp chilli sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps chicken stock or water
1/2 tsp brown sugar
2 tbsps tomato sauce
1/2 tsp red chilli pwd (preferably Kashmiri)
salt to taste
1 1/2 tbsps sesame oil
oil for deep frying
For marinade: (marinate chicken with below ingredients for at least 15 mts or 1 hr)
1/4 tsp pepper pwd
1 egg white
salt to taste
1 1/2 tsps ginger-garlic-green chilli paste
1/2 tsp soy sauce
1 tbsp maida/all purpose flour
2-3 tbsps corn flour
1-2 tbsps of water, if required

1 Heat oil in a heavy bottomed vessel, make small balls of the marinated chicken and carefully drop into the hot oil. Cook on low medium flame and towards the end of the cooking process increase flame to high and deep fry to a golden brown shade. Drain with a slotted spoon and place on absorbent paper. Keep aside.
2 Heat a heavy bottomed vessel, add oil, add the chopped garlic and saute on high flame for about 30 secs. Add the chopped ginger and green chillis and saute for a few more secs. Add the spring onion whites and saute for 3 mts on high flame.
3 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 1/4 cup chicken stock or water and cook for a mt. Add the deep fried chicken balls and cook for 4 mts. Adjust salt, if necessary.
4 Add the cornflour water and cook, tossing the contents, for 4-5 mts. You will find that it becomes thick due to cornflour.
5 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer

Mutton Fry

Ingredients

• 500 gms mutton, chopped in small pieces
  
  1 1/2 tsp ginger garlic paste
  
  1 tsp turmeric powder
  
  2 tsp chilli powder
  
  4 Tbsp vegetable oil
  
  1 cup water
  
  Salt to taste
  
  2 Tbsp ulavacharu paste (optional)
  
  
  For the base:
  
  3 Tbsp oil
  
  6-7 cloves
  
  1 inch cinnamon stick
  
  6-7 green cardamom
  
  2 tsp garam masala
  
  10-15  curry leaves
  
  1 onion, finely chopped
  
  4-5 sliced green chillies
  
  Fresh coriander, for garnishing

Method

Heat 4 tbsp of oil in a pan and lightly brown the mutton to seal the juices.

Add the ginger garlic paste, salt, chili, ulavacharu paste (optional) and turmeric powder.

Cook for 8-10 minutes on medium flame, stirring at intervals.

Add the water and pressure cook for 20-25 minutes or 4-5 whistles, till the mutton is tender.


For the base:

In another pan, heat the oil, add cinnamon stick, green cardamom and cloves and let them splutter.

Mix in the  green chillies, then add the onions and curry leaves.

Saute for 5-6 minutes and season it with salt.

Cook on low heat for 6-8 minutes, till the onions are soft.

Then add the cooked mutton  to this base and mix well.

Sprinkle in the garam masala and cook for 7-8 minutes. till all the flavors combine together.

Garnish with coriander.

MUTTON BIRYANI

Ingredients 1 1/2 kg basmati rice 1 1/2 kg mutton 200 gms ginger (ground) 150 gms garlic (ground) 3 tsp garam masala powder (clove, cinnamon, cardamom and shajeera) 500 gms oil 500 gms finely chopped onions 250 gms thick yoghurt 2 lemons 2 sprigs of coriander 1 1/2 tsp turmeric powder 2 tsp salt (salt to taste)

Method Cook mutton with salt, turmeric and ginger-garlic paste for 15 - 20 minutes in a cooker or in a thick-bottomed vessel. Heat oil in a wok and fry finely chopped onions until golden brown. To this add the cooked mutton pieces and fry for 15 minutes. Add the beaten yogurt, chopped coriander and juice of two lemons. Take one-and-a-half measures of water for each measure of rice. Bring the water to a boil and add washed and presoaked (for 30 minutes) rice and cook until done. Add the mutton pieces and cook for 10 minutes. Serve hot with raita (yogurt chutney).