Indian Non-Veg Recipe - Tawa Chicken

Tawa Chicken

Ingredients :

10 nos. Chicken(skinless drumsticks)

8 cloves Garlic

2 tbsps. Lime juice

3 tsps. Red Chili Powder

2 tsps. Coriander powder

4 tsps. Spice mix for Tandoori

4 tsps. All spice powder

2 tbsps. Butter

Cilantro for garnishing

Salt to taste

Method :

Wash chicken and trim all fat.

Make small incisions in the chicken pieces.

Now take all the spices (except butter and coriander leaves) and mix them with chicken.

Keep it aside for 2 to 3 hours for marination.

Heat some butter in a non stick pan and fry 2 to 3 chicken pieces at a time.

Keep stirring occasionaly till the chicken is tender.

After all the chicken is done, take coriander leaves and fry them lightly in very little butter.

Garnish the chicken pieces with this sauce and serve as a side dish or appetizer.

Source : DSDG Emails

Indian Drink Recipe - Fruit n’ Yogurt Protein Shake Recipe

Fruit n’ Yogurt Protein Shake Recipe



Ingredients :


1 cup strawberries


½ cup of orange juice


1 cup low fat yogurt, vanilla flavor


1½ cups skim milk


2 scoops whey protein powder


1 tbsp honey



Method :

Place all the ingredients in a blender and blend until smooth.

Indian Veg. Recipe - Gobi Manchurian

Gobi Manchurian

Making time : 45 minutes

Makes for : 6

Ingredients :

1 medium. cauliflower clean and broken into big florettes.

1 small bunch spring onoin finely chopped

2 tsp. ginger finely chopped

1 tsp. garlic finely chopped

1/4 cup plain flour

3 tbsp. cornflour

1/4 tsp. red chilli powder

2 red chillies, dry

3 tbsp. oil

1 1/2 cups water

1 tbsp. milk

Method :Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.

Drain and pat dry on a clean cloth.

Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.

Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.

Add the salt and spring onions.

Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.

Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.

Gradually add to the gravy and stir continuously till it resumes boiling.

Boil till the gravy becomes transparent. Add florettes and soya sauce.

Boil for two more minutes and remove.

Serve hot with noodles or rice.

Variations :

Dry manchurian can be made by omitting the gravy.

Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.

Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.

Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.

Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.

Fry as above and proceed as above.

Indian Rice Recipe - Mint & Egg Fried Rice (Non-Veg)

Mint and Egg Fried Rice




Ingredients :


2 cups of boiled rice (basmati or plain)


1 bunch of mint (pudina) leaves ground to a paste


2 eggs


fresh chopped coriander


5 green tomatoes cut in long thin pieces


1 big onion cut in long thin pieces


green chilli paste and

salt to taste


Method :


Heat a pan on medium heat, add oil and mustard seeds.


When mustard splutters add cumin, ground pepper, curry leaves and fry them for 1 minute.


Add cut onion, fry for a minute, add cut tomato, fry for 2 minutes


Add green chilli paste, Mint paste and eggs.


Crack the eggs into the pan and beat them until it mixes well with tomato and onion pieces, fry for 2 minutes.


Meanwhile boil the rice in a rice cooker.


Mix the boiled rice with the above mixture and fry it for 4 to 5 minutes.


Garnish the Mint and Egg fried rice with chopped coriander and serve hot.


Note : You can add a little lemon juice if the tomatoes are not sour enough.
 
 
Source : Sify Food