15 September 2009

Le Tze Gee(Chinese Spicy Chicken)

Le Tze Gee or Chinese Spicy Chicken one of the favorite chinese dish,very easy to cook, takes very little time and it tastes great.
It is an ethnic Chinese dish that will invade your tastebuds with its spicy taste.
Some spicy dishes are too heavy in one spice or another and that overtakes all other tastes.
The use of such spices gives a delightful taste to this chicken dish.


1/2 cup oil

500 gms chicken breast fillets
1 tablespoon sherry
1 tablespoon soy sauce
1 tablespoon cornflour
1 cup diced bamboo shoots
1 tablespoon chopped scallions(spring onion)

2 tablespoon Hoison sauce
1/2 teaspoon red pepper crushed
1 teaspoon grated ginger


1. Cut the chicken into cubes.Add sherry,soy sauce and cornflour, mix well.
2. Then marinate them for about 15 minutes.
3. Heat the oil in a pan and add the chicken mixture and fry for 2-3 minutes. Put them aside.
4. Put bamboo shoots,hoison sauce,spring onions,red peppers and grated ginger in the pan and stir well.
5. Then add the chicken and fry for sometime and then serve.

Serve with: Chilli or tomato sauce.

14 September 2009

Paneer Tikka Masala

Soft,juicy chunks of paneer marinated in Tandoori masala and then grilled
with veggies!
This is a great dish to serve at your next barbeque.
This amazing wonderful and delicious combi of paneer with onion was a perfect starter!!!
Not only it will fetch some great compliments for itself and the
cook....but it will also entertain all guests...an easy to
make...wholesome..low oil starter!!!


250 gm cottage cheese (paneer)
100 gm curd (dahi)
2 onion (pyaj)
2 tomato (tamatar)
1 tsp ginger (adrak), garlic (lahsun) paste
2 green chilly (hari mirch) paste
50 gm cashew nut (kaju) paste
1 tsp tandoori masala
1 tsp chat masala
1 tsp chana masala
salt to taste


* Cut round slices of tamatar and pyaj and keep them aside.
* Cut paneer in cubes.
* Mix tandoori,chat and chana masala along with half of the ginger
garlic paste with dahi.
* Now add paneer cubes and mix well.
* Fix paneer cubes in a toothpick and put tomato and onion slices around
* Then cook them in a preheated oven and keep aside.
* Heat oil in a pan and put ginger garlic paste and green chilly in it.
* Cook for 5 minutes. Thereafter, add finely chopped onion and fry.
* Add finely chopped tomato and cook until oil floats on the surface.
* Then add kaju paste and cook for 5-10 minutes.
* Then add all the spices and cook for 2 minutes.
* Lastly add paneer cooked in oven and cook for 5 minutes.
* Garnish with coriander and serve hot.

27 July 2009


Samosa is a flaky, pyramid-shaped traditional Indian snack stuffed with vegetables or ground meat!!!!!!!!
The Samosa filled with spiced potatoes and green peas became as a regular part part of Mughal Cuisine. Traditionally the dough is rolled out and cut into semi-circular cookies.
Then it is stuffed and deep fried on medium heat till the outer shell becomes brown.Your samosa is ready!!!!!


2 large potatoes
1 cauliflower
1 cup green peas
3 tomatoes

1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon chilli powder
2 cups wheat(or white) flour
1 cup water
500 ml oil
salt to taste


1. Cut the potatoes,tomatoes and cauliflower into small pieces
2. Boil the potatoes and cauliflower and drain water.
3. Heat 2-3 teaspoon of oil in a pan and saute them with the spices.
4. Then add the tomatoes and peas and saute until thick texture comes to them.
5. Take off the heat and let it cool.Filling is ready.
6. Mix the flour and salt with 1 tablespoon the oil, add enough water to make a dough.
7. Make small balls from the dough and flatten with rolling pin or by hand.
8. Then stuff the filling and close tightly in a pyramidal shape.
9. Heat oil in a deep vessel for deep frying and fry till brown.
10.Take out of the oil,drop oil and put in tissue paper to soak extra oil.

Serve with: Tamarind chutney and Green chutney.

24 July 2009

Chicken 65

Chicken 65 is a very popular dish in South-India(Andhra Delicacy). It is a very spicy, deep-fried chicken dish used as snack,entree, or starter.This dish is flavored using ginger,
pepper,mustard,vinegar,etc. But the recipe can also be varied by adding some other ingredients and by using boneless or boned chicken.
It was introduced in a Restaurant in Chennai named "Buhari".The number 65 is used to represent the year of its introduction.Hence its name is "chicken 65".
However, there are some other Historical factors which claims why its name is chicken 65. These reasons are-
* One account claims that the dish emerged as a simple meal solution for Indian soldiers in 1965.
* Other claimed the story behind the name Chicken 65 is that the recipe originated in an army mess hall where the number 65 referred to the recipe number on the cook's menu list.
* The number 65 is variously said to be the number of days taken to prepare the marinade or the year of the dish's creation.


* 1 kg boneless chicken pieces
* 2 tablespoon corn flour
* 1 tablespoon all purpose flour
* 1/2 cup yogurt
* 2 teaspoon red chilli powder
* 1 tablespoon ginger-garlic paste

* 1 egg(optional)
* 2 teaspoon lime juice
* 2 teaspoons Soya sauce
* 1 teaspoon garam masala powder
* 1/2 teaspoon vinegar
* 6-7 chopped green chillies
* Oil for deep frying
* Red color(optional)
* Salt according to taste
* For garnishing:

Onion rings
Lemon wedges
Tomato slices


1. Take a large bowl and add the chicken pieces and all other ingredients except green
chillies,yogurt,garam masala,salt and red color and mix well.
2. Then marinate the mixture for 1-2 hour in a refrigerator.
3. Heat oil in a frying pan and deep fry the chicken until golden brown and keep aside.
4. Add 4 teaspoon oil in a pan and add chopped green chilli,yogurt,garam masala,salt and fried
chicken pieces(and red color in option).
5. Fry for 5-6 minutes and it is done.
6. Finally garnish with onion rings,lemon wedges,tomato slices..Enjoy!!!!

22 July 2009

Chicken tikka(Grilled Chicken)

Chicken Tikka is a very famous Non-Veg dish specially used as starter before maincourses.
Chicken tikka(also called as Grilled Chicken) is prepared by marinating
succulent and boneless chicken chunks and grilled to perfection in a "Tandoor"-a typical traditional North-Indian clay oven.
It is a special Mughlai dish which is loved by most of the chicken lovers.


* 1 kg boneless chicken(cut into 1 inch chunks)
* 1 cup beaten yoghurt
* 1 teaspoon cumin powder
* 1 teaspoon red chilli powder
* 1 teaspoon garam masala
* 1 tablespoon lemon juice
* 1 tablespoon ginger paste
* 1 tablespoon garlic paste
* 4 tablespoon butter for basting
* 4 red chilli paste
* 1 tablespoon kasoori methi(dried fenugreek leaves)
* 2 tablespoon oil
* 2 large onions cut into rings
* 1 lemon cut into wedges
* 1/2 cup chopped coriander leaves
* salt to taste


1. Take the chicken chunks into a bowl. Make a paste of the red chilli powder,1 tablespoon lemon juice,beaten yoghurt,chilli paste and salt in other bowl.
2. Also add garlic-ginger paste and mix well.Rub this paste well into those chicken chunks and marinate in a refrigerator for at least 1 hour.
3. Then remove them from refrigeration,add the oil and mix well into those chunks and skew them into grilled rod.
4. Roast them into a pre-heated oven(Tandoor) for about 15 minutes till the chicken chunks are almost done(boiled).
5. Then baste the chicken chunks with butter and roast for another 4-5 minutes.
6. Finally, garnish the chicken chunks with onion rings,lemon wedges and chopped coriander leaves.


* If "Tandoor" or clay oven is not available then the chicken chunks can also be barbecued in an
open grill.
* Kasoori methi or dried fenugreek leaves can be used in option which enhances the flavor of the

Serve hot with: Pudina chutney or Tomato sauce.

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