Indian Chicken Snack Recipe - Chicken Pakoras

Ingredients
1 chicken breast cut into pieces
salt & pepper
2 Carrots
2 Potatoes
1 cup Cabbage
1 tbsp Cornflour
1 egg
1/2 tsp ajinomoto

Directions :
Boil the chicken pieces with salt and pepper.Shred them into pieces .
Par boil the carrots and potatoes .Chop them fine as if for omellete.
Shred cabbage and blanch .
Mix all these ingredients with beaten egg, cornflour, ajinomoto a little black pepper and salt to taste .
Shape into balls and fry .
Serve with chilli garlic sauce.

Chicken Recipe - Chicken Kabsa

Chicken Kabsa

Ingredients :
1 2/12 - 3 pound chicken, cut into eight pieces
1/4 cup vegetable oil 2 medium onions, sliced
1 (12 ounce) can tomato puree
2 medium tomatoes, chopped
4 cloves garlic, crushed
2 medium carrots, grated Grated rind of one orange
4 cloves
4 cardamom pods
3 sticks cinnamon Sale and pepper to taste
1 pound long grain rice
1/4 cup raisins
1/4 cup sliced almonds and Cashewnuts.


Directions :
Sautee onion in oil until it begins to brown.
Add chicken pieces, tomato puree, chopped tomatoes and garlic.
Stir for about five minutes over low heat.
Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste.
Cook over medium heat, covered, about 20-25 minutes, until chicken is done.
Remove chicken. Set aside to keep warm.
Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 - 40 minutes, or until liquid is absorbed.
Put rice on a serving platter with chicken pieces arranged around the circumference.
Toss raisins and almonds over all.

Indian Drink Recipe - Pistachio Shake

PISTACHIO SHAKE RECIPE

Ingredients:
3 tblsp unsalted raw Pistachio (Pista)
31/2 cup Milk (Doodh)
6-8 Saffron (Kesar) threads
2 tblsp Sugar (Cheeni) or as desired


Directions :
Cut 4 pistachios into silvers and set aside.
Place the remaining in a blender, cover, and pulse several time to coarsely grind.
Add 1/2 cup milk and blend until smooth.
Scrape down the sides of the jar with a spatula to free the nuts.
Slowly add another 1 cup milk and blend for 1/2 minute.
Place the nut milk, remaining milk and saffron in a heavy- bottom pan over high heat.
Stirring constantly, bring to full boil.
Froth the milk two more times, then remove it from the flame and stir in a sweetener until dissolved.
Place the strainer over the blender and pour in the milk.
Partially cover and blend, starting at the low speed and increasing it to high, until the milk is frothing.
Pour into cups, sprinkle with pistachio silvers, and serve immediately.


Source : IndianFoodForever