Recipe On : Chicken Roll / Steps & Ingredients Required To Prepare Chicken Roll

Recipe On : Chicken Roll

Steps & Ingredients Required To Prepare Chicken Roll

Ingredients:

• 250 gms All purpose flour/Maida
• 200 gms boneless Chicken
• 2 Onions(sliced)
• 1 tbsp Ginger paste
• 11/2 tbsp Garlic paste
• Salt to taste
• Oil as required
• 1 tbsp Lemon juice
• 1 tsp Chat masala powder
• 1/4 tsp Chilli powder
• 1/2 tsp Black pepper powder
• 2 tbsp Tomato sauce
• 2 tbsp Chilli sauce
• 2 tbsp Corrainder leaves(chopped)
• 1 tsp Mint leaves(chopped)

Steps/Method:

1. Was the chicken thoroughly in running water.
2. Then marinate the chicken with salt, lemon juice and set aside for 10 minutes.
3. In the mean time mix maida with 3 tbsp oil, little salt and water to make a dough.
4. Keep aside the dough for 1 hour.
5. Now heat 200 ml of oil in  pan and deepfry the marinated chicken untill tendered and keep aside.
6. Again heat 2 tbsp oil in a pan and add onions, ginger paste, garlic paste and saute for 2 minutes.
7. Then add chilli powder and salt into it and cook for 3-4 minutes in medium flame.
8. Now put the black pepper powder and corrainder leaves and mix well, and remove it from flame.
9. Then divide the dough into equal parts to make parathas.
10. Now roll the dough using rolling stick and prepare parathas using few oil.
11. When the paratha is ready, place the chicken mixture in the middle in a straight line manner.
12. Then put little, tomato sauce, chilli sauce over it, and sprinkle little chat masala powder and chopped mint leaves over it.
13. Then roll it out.
14. Now chicken roll is ready to serve.

FISH FINGERS

Fish fingers

INGREDIENTS:-

• 250 gm boneless and skinless Fish(cut into fingers)
• 1 Egg
• 1 cup Bread crumbs
• 1 tbsp Vinegar
• Salt to taste
• 1 tsp Ginger paste
• 2 tsp Garlic paste
• 1/2 tsp Black peeper powder
• 1 tbsp Plain flour/maida
• Oil for deep frying
• 1 tbsp finely chopped Corrainder leaves

METHOD:-

1. Wash and clean the fish thoroughly in running water.
2. Then marinate the fish with ginger paste, garlic paste, vinegar and salt.
3. Refrigerate the fish for 1 hour.
4. Then beat the egg white lightly in a bowl.
5. Then add maida and chopped corrainder leaves into the marinated fish and mix well.
6. Heat enough oil in a pan.
7. Then dip the fish in egg white and roll in bread crumbs and deep fry the fish.
8. Fry untill fish are tendered ar untill golden brown.
9. Serve hot with tomato sauce or mint chutney.

PRAWN TIKKA

Prawn tikka

INGREDIENTS:-

• 500 gms prawns(shells removed)
• 1/2 cup hung yogurt/curd
• 1 tbsp Ginger paste
• 11/2 tbsp Garlic paste
• Salt to taste
• 1 tbsp Butter/Olive oil(for brushing)
• A pinch of red food colour
• 1 tsp Chat masala
• 3 tbsp Tandoori masala powder
• 1 tsp Garam masala powder
• 1 large Onion
• 1 Capsicum
• 1 tsp chilli powder

METHOD:-

1. Wash the shells removed prawns thoroughly in running water and then drain the water.
2. Marinate the prawns with ginger paste, garlic paste, yogurt, salt, tandoori masala powder, garam masala, food colour, chilli powder and garam masala.
3. Mix the prawns thorougly so that each and every part of prawns should be covered with masala.
4. And refrigerate the marinated prawns for 2-3 hours.
5. Then cut the onions and capsicum into cubes and keep aside.
6. Now arrange the prawns, onions and capsicum in a stick.
7. Then roast it in grill or over wood charcoal fire.
8. Roast the prawns for 2 minutes then brush butter/olive oil over it and again roast the prawns till tendered in medium temperature.
9. Then remove the prawns from the stick and sprinkle chat masala over it.
10. Serve hot with hari chutney.

VEG MANCHOW SOUP

Veg manchow soup

INGREDIENTS:-

• 1 tsp chopped Garlic
• 1/2 tsp crushed Ginger
• 1/4 cup spring onions
• 1/4 cup Shredded Cabbage
• 2 tbsp Butter
• 2 tbsp Soy sauce
• 2 tsp Vinegar
• 2 tbsp chopped French beans
• 1 Carrot (grated)
• 2 tsp Red chilli sauce
• 1 Capsicum (sliced)
• 1 tsp Black peeper powder
• 2 tbsp Corn flour
• Salt to taste
• Apinch of ajinomoto
• 1 cup Fried noodles

METHOD:-

1. Heat oil in a pan, add chopped garlic and crushed ginger and fry for some seconds.
2. Then add the spring onions into it and cook till onions are little soft.
3. Then add the french beans, shredded cabbage, capsicum and carrots and fry till the vegetables are tendered.
4. Then add salt, soy sauce, red chilli sauce, vinegar, ajinomoto and mix well.
5. Dissolve cornflour in a cup of water.
6. Now add 3 cups of water and the corn flour mix water into it.
7. Stirring constantly.
8. Cook untill the soup becomes thick.
9. Remove it from flame and serve hot with fried noodles.

CHICKEN PAKODA

INGREDIENTS:-

• 500 gms boneless Chicken
• 100 gms Besan
• 5o gms Corn flour
• 1 tsp Ginger paste
• 21/2 tbsp Garlic paste
• Salt to taste
• 1 tsp Fenugreek leaves
• 2 Green chillies(crushed)
• A pinch of food colour(red)
• 1 tsp Garam masala powder
• 1 tbsp Vinegar
• A pinch of baking Soda/ baking powder
• Oil for deep frying

METHOD:-

1. Wash the chicken thoroughly.
2. In a bowl marinade the chicken pieces with ginger paste, garlic paste, garam masala powder, vinegar and salt.
3. Mix well and refrigerate the chicken for 3 hours.
4. After that add besan, corn flour, crushed green chillies, fenugreek leaves, baking powder, and food colour and a little water to mix all the ingredients with the marinated chicken.
5. Now heat enough oil in a kadhai and fry the chicken in medium flame.
6. Fry till the chicken are tendered.
7. Now the chicken pakoda are ready to serve, serve with chutneys.

CHICKEN MONCHOW SOUP

Chicken monchow soup

INGREDIENTS:-

• 1 cup Cooked Chicken pieces
• 1 tbsp soy sauce
• 1 tsp chopped Garlic
• 1 tsp chopped Ginger
• 2 tbsp OIL
• 4 tbsp Corn flour
• 1/2 cup shredded cabbage
• 1 Capsicum(chopped)
• 3 French Beans(chopped)
• 1/4 tsp Oregano flakes
• 2 tbsp sliced Babycorn(boiled)
• Salt to taste
• 1 tsp Black peeper powder
• 2 Tbsp grated Carrot
• 1 cup Fried noodles

METHOD:-

1. Heat oil in a pan, fry ginger and garlic.
2. Then add cabbage, carrots, french beans, capsicum and baby corn into it and fry stirring constantly.
3. Now add the boiled chicken pieces, black peeper powder, soy sauce and salt and mix well.
4. Add the oregano flakes into it.
5. Then add 4 cups of water and bring it to boil.
6. Dissolve the cornflour in a cup of water.
7. Reduce the heat add dissolved cornflour into it and mix well.
8. Cook untill the soup becomes little thick.
9. Remove it from flame and garnish with spring onions and fried noodles, and serve hot.

PANEER PAKODA

Paneer pakoda

INGREDIENTS:-

• 250 gm Paneer/Cottage cheese
• 1 cup Besan/Gram flour
• 1 tsp roasted Cumin powder
• Salt to taste
• 1 tbsp chopped Corrainder leaves
• Oil for deep frying
• 1/2 tsp Black peeper powder

METHOD:-

1. Cut paneer into long finger strips.
2. In a bowl mix besan, salt, cumin powder and chopped corrainder leaves.
3. Add water into it to make a thick batter.
4. Then put the paneer into the batter.
5. Mix the paneer in the batter so that each and every part of paneer should be covered with batter.
6. Heat oil in a kadhai and fry the paneer untill golden brown.
7. Transfer paneer pakoda into serving plate and sprinkle black peeper powder over it.
8. Now paneer pakoda is ready to serve, taste best with mint chutney.

PANEER CANNELLONI

Paneer canelloni

INGREDIENTS:-

• 250 gms Paneer/Cottage cheese
• 2 tbsp Corn starch/cornflour
• 1 tsp chopped Garlic
• 1 bunch Spinach
• 1 finely chopped Onion
• Salt to taste
• Oil for deep frying
• 1 tsp Butter
• 1/2 tsp Black peeper powder
• 2 tbsp Rawa/Semolina

METHOD:-

1. Mash the paneer in a bowl then add corn flour and salt into it.
2. And mix thoroughly.
3. Then wash the spinach thoroughly and chop it finely.
4. Heat butter in a pan and add chopped garlic and onions and saute till onions are golden brown.
5. Then add chopped spinach, salt, black peeper powder and cook for 2 min.
6. Then take some amount of paneer and corn starch mixture and flatten it.
7. Then put some spinach mixture over it and roll it like cylinders and seal it thoroughly.
8. Then heat oil in a pan for deep fry.
9. Now roll the cylinders in rawa/semolina and deep fry till golden brown.
10. Serve hot with  tomato sauce or hari chutney.

Paneer Tikka Recipe

Delicious !!! - Paneer Tikka's 

  INGREDIENTS:

• 500 gm of paneer
• One onion
• One capsicum
• One tomato
• 2 tsp garlic paste
• 1tsp ginger paste
• 2 tsp roasted onion paste
• 2 tsp chat masala
• 4 tsp curd
• 50gm butter
• 2 tsp mustard oil
• Red chilly powder
• Salt to taste

METHOD FOR PREPARING PANEER TIKKA:

1. Cut paneer into pices of width 2 cm.
2. Cut all the vegetables into cubes.
3. Heat the pan add mustard oil 2tsp.
4. Add roasted onion paste then add ginger and garlic paste in it.
5. Fry the mixture paste till oil separate from it.
6. Then add 4 tsp of curd and salt to taste into the mixture.
7. Then marinade paneer and vegetables with the mixture.
8. Keep the marinade paneer and vegetables in the refrigerator for 3 hrs.
9. Then arrange vegetables and paneer into the stick.
10. Then roast it in the microwave oven or in the grill pan for 5 min.
11. Then add chilly powder and butter into the half cooked tikkas.
12. Again roast for about 7 min. now your paneer tikka is ready to serve.