Chicken Rolls

Ingredients:

• 2 tablespoons canola oil
• 1/2 cup finely minced red onion
• 1/4 cup finely minced red bell peppers
• 2 tablespoons minced ginger
• 1 tablespoon minced garlic
• 1/4 cup sliced bamboo shoots
• 1/4 cup finely chopped celery
• 2 cups chopped chicken breast
• 1/4 cup soy sauce
• 1 cup julienned green cabbage
• 1/2 cup shredded carrots
• 4 cups rice bran oil or canola oil
• 12 egg roll wrappers
• 2 avocados, sliced into 24 pieces
• 1 egg mixed with 1 tablespoon milk
• Jarred sweet chili sauce, for dipping

Preperation:

In a saute pan over high heat, add canola oil. Saute red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery, chicken, and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Cool mixture.
In large bowl combine cabbage, carrots and chicken mixture.
In medium saucepan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed.
To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners over the mixture, making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper, and seal the final edge with egg wash.
Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack.

Kakinada Khaja

Ingredients:
1 Kg All Purpose flour/ Maida
200 gms Vanaspathi Dalda
Cooking Soda a pinch
1 & 1/2 kg Sugar
1 tbsp Maida for dusting
3 tsp Gram flour

Preperation:

For the dough:

1. Shift Soda along with the flour in a wide bowl. Add the dalda, Gram flour and crumble well. Then slowly add water and knead to a pliable dough. It should be of medium softness and not to stiff. Knead till you get that smooth texture on the dough.
2. Cover the dough a wet muslin cloth and let it rest for 1/2 hour. Then knead again and divide to 6 equal size balls.

For the Sugar Syrup

1. Meanwhile, have the sugar melting over a pan.
2. Remove scrum if any, then bring it to a boil.
3. Cook till you get a consistency of one thread.
4. This you can confirm, by touching the syrup with your thumb and index finger, when you move, you will find one thread forming. Switch off the heat and cover with lid.

For Making the Kaja

1. Roll the ball into string as you would do when making puris. You will get a thick rope. Refer Viji's poori post to know how the roll will look. Using a knife, cut into 1" thick pieces.
2. Turn to the thick side and press straight into a Oblong shape.
3. Heat a kadai with oil. Since the dough is mixed with Vanaspathi, it does not absorb much of oil. Once its hot, drop in the rolled out kajas gently and cook in sim. The entire batch has to be fried in sim, so add enough to cover the oil. Turn to the other side to cook evenly.
4. Once they are done, drain the kajas and drop them into sugar syrup. Gently press in so that , it soaks the sugar. Let it soak for 2 - 5 mins, then remove and spread for it to cool.
5. Fry all of them the same way and allow to cool before storing them.

Madatha Khaja

Ingredients:
Maida-2cups
Baking powder-1/4tsp
Sugar-2cups
Water-1/4cup
Oil for deep-frying
Rice flour-1/4cup
Crisco Shortening-4tbsp
Ghee-4tbsp

Preperation:

Make a dough (as for chapatti) from Maida, baking powder, water & Crisco
Make sugar syrup with water & sugar & keep aside.
Mix 3tbsp of rice flour with melted gee & keep aside.
Now take a medium sized dough ball & roll it into thin roti
Spread the rice flour & ghee mixture over it & roll the roti tightly like a mat & cut into small pieces & press lightly.
Heat oil on medium heat & deep-fry them slowly to golden brown.
Remove & put them into sugar syrup let soak for at least 20mts, remove & let cool.

Ras Malai

Ingredients:

Whole Milk-2 litres

Sugar- 1 ½ to 1 ¾ cups

Almond and pista flakes-1/4 cup

Safforon-1/4 tsp

Cardamom Powder-1 tsp

Lemon juice -2 tabs

Preperation:
For making ras malai we need to make fresh paneer or called as chenna in India so here is how to make chenna???

• Boil 1 litre milk in a pan and wait till it starts boiling.

• Once it starts boiling reduce heat and add lemon juice slowly.

• Now when milk fat gets separated from water then filter this with a cotton thin cloth and add some cold water.

• Adding cold water will help you to make soft chenna and even the lemon smell also will go off.

• Now squeeze the whole water or you can hang up the cloth, putting a knot in that, for few minutes.

• After draining the water completely, remove the chenna on a wider plate or put on a clean surface, mash up with hand nicely (you can use food processor also for smoothing up the chenna).

• Once you mashed up the chenna nicely, then it will turn like roti daugh and you can make balls easily from it.



Now we need to make rasgullas from chenna.

• Take a wide mouth pan with lid and add 5 cups of water along with 1 cup of sugar. Boil it.

• Make equal size of balls from chenna daugh and flatten it with your hand. While making balls remember that size of rasgulla will become double once it goes to boiling sugar water.

• Now add this flat rasgullas in boiling sugar water and boil in high flame for about 20-25 minutes or till it is cooked and double in size.

• Then remove it from sugar water and allow it to cool down.

• Once rasgullas are cooled then take each rasgulla in between your two palms and squeezes the water from it.

• Keep in serving bowl.

Method for making Rasa

• Now take a heavy bottom pan and add another liter of milk along with ½ to ¾ cup of sugar.

• Put it on medium flame and keep steering it till it becomes half in quantity.

• In middle when milk has reduced ¼ quantities then add safforn, cardmom powder and half of dry fruits.

• Once milk is halved in quantity switch off the flame and add this rasa on top of rasgullas.

• Keep in fridge for about 25-45 minutes.

Ras Malai

Ingredients:

Whole Milk-2 litres

Sugar- 1 ½ to 1 ¾ cups

Almond and pista flakes-1/4 cup

Safforon-1/4 tsp

Cardamom Powder-1 tsp

Lemon juice -2 tabs

Preperation:
For making ras malai we need to make fresh paneer or called as chenna in India so here is how to make chenna???

• Boil 1 litre milk in a pan and wait till it starts boiling.

• Once it starts boiling reduce heat and add lemon juice slowly.

• Now when milk fat gets separated from water then filter this with a cotton thin cloth and add some cold water.

• Adding cold water will help you to make soft chenna and even the lemon smell also will go off.

• Now squeeze the whole water or you can hang up the cloth, putting a knot in that, for few minutes.

• After draining the water completely, remove the chenna on a wider plate or put on a clean surface, mash up with hand nicely (you can use food processor also for smoothing up the chenna).

• Once you mashed up the chenna nicely, then it will turn like roti daugh and you can make balls easily from it.



Now we need to make rasgullas from chenna.

• Take a wide mouth pan with lid and add 5 cups of water along with 1 cup of sugar. Boil it.

• Make equal size of balls from chenna daugh and flatten it with your hand. While making balls remember that size of rasgulla will become double once it goes to boiling sugar water.

• Now add this flat rasgullas in boiling sugar water and boil in high flame for about 20-25 minutes or till it is cooked and double in size.

• Then remove it from sugar water and allow it to cool down.

• Once rasgullas are cooled then take each rasgulla in between your two palms and squeezes the water from it.

• Keep in serving bowl.

Method for making Rasa

• Now take a heavy bottom pan and add another liter of milk along with ½ to ¾ cup of sugar.

• Put it on medium flame and keep steering it till it becomes half in quantity.

• In middle when milk has reduced ¼ quantities then add safforn, cardmom powder and half of dry fruits.

• Once milk is halved in quantity switch off the flame and add this rasa on top of rasgullas.

• Keep in fridge for about 25-45 minutes.

Soan Papidi

Ingredients:
 

1 1/4 cup gramflour

1 1/4 cup plain flour

250 ghee (clarified butter)

2 1/2 cups sugar

1 1/2 cup water

2 tbsp. Milk

1/2 tsp. cardamom seeds

Preparation:
1. Sift both flours together. Then heat Ghee in a pan.
2. Add flour mixture and roast on low heat till light golden. Keep aside to cool a little, stirring occasionally.
3.Now make syrup out of sugar, Bring syrup to 2 1/2 thread consistency Pour at once into the flour mixture.
4. Beat well with a large fork till the mixture forms thread like flakes. Pour onto a greased surface and roll to 1" thickness lightly.
5. Sprinkle the cardamom seeds and gently press down with palm.
6.Cool, cut into squares, Store in airtight container.

Kalakand

Ingredients:
   
• 2 liters Milk
• 1/2 cup Sugar
• 1/2 tsp Citric acid
• 1/2 cup Water
• 1/2 cup Chopped Nuts (pista, almonds)

Preperation:
•    Dissolve citric acid in water.
•    Boil 1 litre of milk in a pan.
•    Add citric acid solution as it comes to boil.
•    Once the chenna settles, sieve through muslin cloth, press out excess water, take in a plate and press down.
•    Now put the remaining milk to boil.
•    Add cheena and boil till it turns thick
•    Now add sugar and cook till the mixture turns lumpy.
•    Spread it over a greased plate, allow to cool and sprinkle chopped nuts.
•    Once set, cut it into square pieces and serve.

Gulab Jamoon

Ingredients:
1 cup instant nonfat dry milk

1/4 cup all.purpose flour

2 pinches baking soda

3 tablespoons melted ghee

3 to 4 tablespoons milk

1 cup light brown sugar

3 cup water

7 cardamom pods

2 cup oil

1 teaspoon vanilla essence  

 

Preperation:

In a large bowl, mix dry milk powder, flour, baking soda

and ghee; using both hands, rub the mixture. Add the

milk to the ingredients. Knead for another 5 minutes.

Roll dough into small balls.

To prepare syrup, boil the brown sugar and 3 cups water

in a pot for half an hour over low medium temperature.

Add 2 cups oil to a small pot and fry the small balls until

they are brown. After all balls are fried, reheat the sugar

water. Add cardamom seed. As soon as it begins to boil,

add the balls and simmer for 15 minutes.

When the balls absorb the syrup, turn off the heat.

Remove the balls with slotted spoon. Stir the essence into

the syrup and pour the mixture over the balls.

Serve hot or cold.

 

Beetroot Halwa

Ingredients:

Grated Beetroot – 4 cups
Milk – 1/2 cup
Milk Cream – 1 Tbsp (optional)
Sugar – 1 and 1/4 cup
Ghee – 1 Tbsp
Cardamom Powder – 1/2 tsp
Raisins (Kishmish) – 10
Cashew Nuts – 5-6

Preperations :
Cook the grated Beetroot with milk in a pressure cooker until you hear about 2 whistles. Alternatively, you can also cook in microwave for 5 min.
In a small frying pan, pour Ghee and heat the same. Add Raisins and Cashew nuts. Fry them until they turn golden brown and keep aside.
In another pan, add cooked Beetroot, Sugar and Fresh Milk Cream and stir continuously. Let the Sugar dissolve; the whole mixture becomes watery.  Continue to stir well until the water dissappears.
Add Cardamom Powder and fried Cashew nuts and Raisins and stir once and remove from the flame.
Serve Beetroot Halwa chilled or at normal temperature depending on your liking.

Badam Halwa

Ingredients:

• 3 cups of almonds
• 6 tbsp milk
• 4 tbsp ghee
• Little saffron
• 1/4 tsp yellow food color
• 3 cup sugar
• 1 tsp cardamom powder

Preperation:

• Soak the almonds in warm water for 1 hour. Remove the skin.
• Put almonds in blender with a milk. Blend them in a rough paste.
• Heat 2 tbsp oil in a non stick pan. Add almond mixture in it and sugar. Stir continually on low flame. Don’t even stop for minute, otherwise it will burn.
• Add saffron, cardamom powder and yellow color in it.
• When it starts boiling then add 2tbsp more ghee. Cook for at least 25-30 minutes. Remove from heat when halwa is not sticking with pan anymore.
• Garnish it with almonds.

Ariselu

Ingredients:

• 1 kg Rice
• 3/4 kg Jaggery (grated)
• 2 tsp of Sesame Seeds
• Oil, to fry

Preperation:

• Wash rice thoroughly
• Soak them overnight and remove water completely
• Spread them on a cloth for a few minutes to make sure that the rice is dry
• Make a fine powder of it in a blender
• sieve if necessary and set aside
• The flour should be slightly damp
• Add one cup of water to the grated jaggery and heat it in a pan till it melts
• Sieve to remove any unwanted stuff
• Heat it on low flame till it becomes thick syrup
• Add the rice flour to it slowly and stir well
• Remove flame and make sure that no lumps are formed
• When slightly cool make big lime size balls of it
• Heat oil in a thick bottom pan
• Pat each ball into a thin, round and flat disc on a banana leaf or a plastic sheet and dab it with a few sesame seeds.
• Fry each one in oil on low flame till deep brown and remove
• To remove the oil completely, place it between two flat ladles and press.
• Repeat the procedure till the dough is over

Wheat Floor Halwa

Ingredients

1 cup of Wheat flour
1 cup of Sugar( It can be reduced as your sweet level)
1 cup of Water (Same amount as sugar)
1/2 cup of Ghee
2 cardamoms
pista and Almonds for decorating

Preperation:

Roast the wheat flour in the ghee till it turns golden brown color. In a separate pan add the sugar , cardamom powder and water. Keep it for 5 mts till the sugar is dissolved.
Once the wheat flour turned to golden brown color add the sugar syrup and keep stirring till the mixture starts leaving the ghee. This might take 10-15 mts. Turn off the heat and garnish with crushed nuts.


The delicious Wheat flour halwa is ready to serve.

Rava Kesari

Ingredients:
Rava: 1 cup
sugar: 1.5-2 cups
cashewnuts: 10-12
raisins: 15-20
ghee: 4 tbsp or more
orange food color (kesari): a pinch
saffron: a pinch (optional)
cloves: 3-4 (optional)

Preperation:
Heat 1 tbsp of ghee in a thick bottomed pan, fry the broken cashews and raisins (and optional cloves) and keep aside.
Add another tbsp of ghee and fry the rava to a light pink color and keep aside.
Heat 3 cups of water in the same pan, add the coloring and the saffron when it comes to a boil.
Add the rava slowly, constantly stirring, and mix well.
Allow the rava to be cooked at medium heat.
The rava has to cook well.
When it is fully cooked, add the sugar and stir well.
When the sugar is fully dissolved, add the remaining ghee.
Keep stirring until the rava starts leaving the sides of the pan.
Garnish with the fried cashews and raisins and cardamom powder.

Read more: http://www.awesomecuisine.com/recipes/967/1/Rava-Kesari/Page1.html#ixzz0ovxqWsNg

Besan Laddu

Ingredients:
 
• 4 cups Besan
• 2 cups Powdered Sugar
• 2 cups Ghee
• 2 tsp Elaichi Powder
• 4-6 Drops Saffron Color
Preperation:

• Mix the sugar and saffron color together. Leave it aside.
• Melt ghee in a kadhai and cook the besan over low flame.
• Stir continuously till the besan becomes light brown in color.
• Mix the elaichi powder and again stir.
• Remove from the flame and pour it on a thali. Let it cool slightly.
• Now mix this with powdered sugar.
• Divide it into equal parts and give the shape of laddus.
• Besan Laddoo is ready

Bhoondi Laddu

Ingredients:

1 cup Besan
1 pinch Kesari
1 pinch Cardamom powder
1 tbsp Rice flour
1 pinch Baking Powder
1 tbsp Melon seeds
1 tbsp Broken Cashew nut
2 cups Oil Sugar
1 cup Water

Preperation:

• Mix the flour, rice flour, baking powder and colour.
• Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
• Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
• Mix in the kesari melon seed and cardamom powder and fried boondies. When the mixture is still warm make into balls. Bondi Ladoo are ready to be served
• If the mixture cools balls cannot be made as the sugar crystallizes.

Khaja

Ingredients
Plain flour or maida (1 1/2c),
ghee (1tbsp),
water (1c),
jiggery (1/2c),
cardamom powder (1/4tsp)
ghee to deep fry.

Method of preparation:-
Take a pan, place it over heat. Heat water and jiggery in it until it gets dissolve. Strain it and keep it to cool. Take a bowl, put flour in it and add ghee and cardamom in the flour. Knead the flour with the jiggery water to make soft dough. Divide the dough into 20 parts and then knead each part with your palm and then roll it into 4 inches rounds. Take knife or fork to make many tiny slits on each round on its both sides. Keep them aside on a clean cloth to dry a bit. Now put them in hot ghee to deep fry on low heat until get light golden in colour. Drain them and cool them. When the khajas get cool then they become crisper and harder. Keep them to cool and then store them in air tight container.

Corn Flakes Mixture

Ingredients

• 2 tablespoons oil
• 1/2 teaspoon cumin seeds
• 1/2 cup shelled peanuts or mixed nut, of your choice
• 1/4 cup golden-raisin
• 1 teaspoon red-chilli powder (to taste)
• 1/3 teaspoon turmeric powder
• kosher-salt (to taste. 1 teaspoon works for me.)
• 1/2 teaspoon sugar
• 1 teaspoon lime- juice
• 3 cups corn flakes

Preperations

1. Heat oil in a pan and add cumin seeds. Wait until they sizzle, then toss in the raisins (or other dried fruit pieces) and nuts. Stir a minute.
2. Keep on very low heat and stir in the chili powder, turmeric powder, salt and sugar.
3. Mix in the lime juice, keeping your face averted because the oil will splatter.
4. Finally gently fold in the cornflakes over low heat for about 3-4 minutes until the cornflakes are well coated with the spice blend. Cool completely before storing in an airtight container at room temperature.

Atukulu Mixture

Ingriedients:

Atukulu(chivda)-1000 grms
Oil-3 Cups
1/2 cup shelled peanuts or mixed nut, of your choice
Ground Nuts-250 grms
Red Chilli Powder-2 Teaspoons
Turmeric Powder-1/2 Teaspoon
Garam Masala Powder-1 Teaspoon
Curry leaves- 10 leaves
Salt-1/2 teaspoon

Preperation Method:
1.Take a Pan and pour Oil until its heats very well
2.Take Atulkulu(chivda) fry on the heat oil until it comes golden brown color
3.Take peanuts,Ground Nuts,Curry leaves should be fry until become brown color
4.keep all fried items together in one bowl
5.Take 3 teaspoons of heat oil from the pan and keep it into another pan and pour Red chilli powder,Turmeric powder, Garam masala powder,salt into the oil and fry it lightly.
6.Pour these all fry items in the bowl in that masala pan
7.Mix in that oil with masala to this fried items
8 After mixing that in the pan take out from pan so that you can serve easily.

Jalebi

Ingredients:

* 2 cups All purpose flour (maida)
* 11/2 tbsp. fine grained semolina or rice flour
* 1/4th tsp. baking powder
* 2 tbsp curd (plain yogurt)
* 11/4th cups warm water
* 1/2 tsp. saffron threads, slowly dry-roasted and powdered
* 3 cups sugar
* 2 2/3rd cups water
* 1/2 tsp green cardamom seeds powder
* 11/2 tbsp. kewra water or rose water
* Ghee or vegetable oil for frying

Method:

* Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of
the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
* Mix well and then add remaining water and 1/8th tsp. of saffron powder, and
whisk until smooth.
* Set aside for about 2 hours to ferment.
* Whisk thoroughly before use.
* Prepare string syrup by dissolving sugar in the water. Just before the syrup
is ready add saffron and cardamom powder.
* Heat oil in a kadhai. Pour the batter in a steady stream (or coconut shell
with a hole) into the kadhai to form coils. Make a few at a time.
* Deep fry them until they are golden and crisp all over but not brown.
* Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
* Leave for at least 4-5 minutes so that they soak the syrup.
* Take them out of syrup and serve hot.

Chicken Biryani

Ingredients:
Basmati rice - 2 cups
Chicken pieces - 3/4 kg.
Onion - 3 large, sliced
Yoghurt - 1 cup
Ginger paste - 1 tsp
Garlic paste - 1/2 tsp
Green chilli paste - 1 tsp
Tomato puree - 1/2 cup
Red chilli powder - 2 tsp
Turmeric powder - 1 tsp
Cumin powder (roasted) - 1 tsp
Cardamom powder - 1/2 tsp
Garam masala powder - 2 tsp
Milk - 1/2 cup
Saffron - a pinch
Coriander powder - 1 tsp
Green coriander leaves - 2 tbsp, chopped
Water - 3 1/2 cups
Oil - 7 tbsp
Salt as required

Preperation:

1. Make a mixture with tomato puree, yoghurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala powder, coriander powder and salt.
2. Take the chicken and marinade it in the same mixture. Let it rest for 3-4 hours.
3. Put oil in a pan, heat it and fry onions till they turn golden brown.
4. Now, to this add the marinated chicken and cook the entire mixture for 10 mins.
5. Next in a pressure cooker, take the rice and add 3 1/2 cups of water to it. Also, take the saffron, mix with the milk and add to the rice.
6. Finally, add the cardamom powder and the chicken pieces, along with the marinade.
7. Mix all the ingredients gently, cover with the cooker lid and pressure cook for 1 whistle.

Chicken Dum Biryani

Ingredients:
500 grams chicken
½ cup curd(yoghurt)
1 cup basmati rice(long grain)
1 tablespoon milk
3 cups water
1 inch cinnamon
2 bay leaves
2 cloves
2 green cardamoms
2 black cardamoms
½ teaspoon black pepper corns
½ teaspoon cumin seeds
½ tablespoon chopped ginger
½ tablespoon chopped garlic
1 blade mace
1 teaspoon grated nutmeg
½ cup mix of tightly packed coriander and mint leaves
4 tablespoons poppy seeds, 1 tomato, 1 onion
1 teaspoon saffron dissolved in a tablespoon warm milk
3 potatoes halved, boiled and deep fried
2 large onions cut into roundels
2 tablespoons ghee(clarified butter) and salt to taste.

Preperation:

Finely chop the onion, tomato each separately and set it aside. Now take a frying pan and pour 1 teaspoon ghee and fry half the onion roundels till dark brown. In a blender put the fried onion roundels, ginger, garlic, mace, nutmeg, green chillies, coriander-mint leaves, poppy seeds, tomato, onion and half of the cloves, cinnamon, cardamoms black and green, black pepper corns and bay leaves and make a paste of all these ingredients. Now cut the chicken into medium sized pieces and place it in a big bowl. Make slits on each side of every piece and then add the curd, red chilly powder, garam masala, turmeric and the paste with some salt. Now mix it all up and met it marinate for two hours at least. In a pot pour the water, milk and bring to heat. Add the rice, remaining spices except the cumin seeds, salt to taste and mix it all up. Now cook till the rice is half cooked. Drain the extra water and spread out the rice on a big platter. Let it cool for a while. Heat the ghee in a pan and when the oil is hot add the cumin seeds. Sauté till its golden brown. Put in the chicken with the marinade and fry for five minutes or till the chicken turns a light brown. Add the potato halves and mix it up. Cover and cook for another 15 minutes or till the chicken is done. Now smear melted ghee on the inside of the pan and lay the chicken and then a layer of rice. Make alternate layers like this till you have put in all the rice and chicken. Now cover with a silver foil and then put a tight lid so that the pot must become air tight. Then put a tava on the stove and this pot over it and cook for ten to twelve minutes till the rice is done or cook in a pre heated oven. Garnish with fried cashew nuts and raisins and serve. When serving ensure you put the spoon right inside so that you get the rice out in layers.

Chicken Manchuria

Ingredients:
• 4 Chicken Thighs (chopped)
• 1 tsp Soya Sauce
• 1 small Onion (finely chopped)
• 2 tbsp Corn Flour
• 1/4 cup All Purpose Flour
• 8 Garlic Pods (finely chopped)
• 8 Green Chillies (finely chopped)
• 4 tsp Refined Oil
• Salt to taste
• 1 tsp Tomato Ketchup (optional)

Method:
• Smear salt and marinate chicken for an hour.
• Make a batter of all purpose flour and cornflour in a bowl. Soak the chicken pieces into it.
• Deep fry the chicken pieces and keep them aside.
• Heat oil in a pan and add garlic, onion and green chillies and fry till brown and crispy.
• Now add chilli powder, salt to taste, deep-fried chicken pieces, tomato ketchup and Soya sauce.
• Cook at high flame (may be for 7-8 minutes) till the chicken turns soft and absorbs ketchup and Soya sauce.
• Add water while stirring, if necessary.
• Chicken Manchurian is ready to be served.