Chicken lollipop

Ingredients

 8 Chicken wings
 2 Eggs
 6 Green chilies, ground
 ¼ tsp Ajinomoto
 ¼ tsp Pepper powder
 ¼ tsp Garam masala
 ½ tsp Chili sauce
 ½ tsp Soya sauce
 50 g Flour ( maida )
 1 tsp Ginger, paste
 1 tsp Garlic, paste
 Yellow colour or red colour A pinch
 ½ cup  Water
 Oil for deep frying As required
 ½ tsp  Salt

Directions

 Cut the wings into two, chop the end bone, pull the flesh up with the skin and remove the thin bone and mould
into a lollipop.
 Boil the lollipops with ½ cup water, ½ tsp salt for 8 minutes and remove and cool.
 Mix all ingredients thoroughly, except lollipops and prepare a thick batter.
 Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown colour.
 Serve hot with hot sauce

Chicken Manchow soup

Ingredients:

• 1 Cup cooked chicken pieces

• 4 Cups chicken stock
• 4 tbsp Corn flour mixed with 1 cup water
• 1 tbsp Coriander leaves, finely chopped
• 2 tbsp Cabbage, finely chopped
• 2 tbsp Capsicum, finely chopped
• 2 tbsp Mushrooms, finely chopped
• 2 tbsp Oil
• 2 Spring onions, finely chopped
• 2 tbsp French beans, finely chopped
• 2 tbsp Carrots, finely chopped
• 1 tsp Pepper
• 1 tsp Ginger, finely chopped
• 1 tsp Garlic, finely chopped
• 1 tsp Green chilies, finely chopped
• 1 tbsp Soya sauce
• 2 Stems of spring onion
• Salt as required

How to make Chicken Manchow Soup:

• Heat oil in a pan.

• Fry the ginger, coriander leaves, garlic, and green chilies for 2 minutes.
• Add all the vegetables, pepper, ajinomoto and salt, fry for 2 more minutes, keep
stirring.
• Now add this vegetable mixture to the cooked chicken, mix well.
• Combine the chicken stock, soy sauce and salt with it.
• Bring it to a boil, reduce the heat and add cornflour mixed with water and stir
continuously until it thickens slightly.
• Remove it from the fire.
• Garnish with spring onion stems before serving.
 Veg. Manchow soup
Ingredients:

• 2 tbsp French Beans (finely chopped)

• 2 tbsp Baby Corn (finely chopped)
• 2 tbsp Cabbage (finely chopped)
• 2 tbsp Carrots (finely chopped)
• 2 tbsp Onions (finely chopped)
• 2 tbsp Red Capsicums (finely chopped)
• 3 tsp Corn Flour
• 1 tsp Vinegar
• ½ tsp White Pepper
• ½ tsp Soy Sauce
• 2 tbsp Tomato Sauce
• A pinch Orange-Red Food Color (optional)
• A pinch Ajinomoto (optional)
• 2 sprigs Spring Onions (for garnishing)
• 2½ cups Water
• Salt to taste
• Oil for frying

For Chinese Chilly Chutney

• 4-5 Dried Red Chilies
• 1 Onion (small)
• 1 Garlic (head)
• 1 tsp Tamarind Pulp

How to make Vegetable Manchow Soup:

• Soak dried red chillies in hot boiled water for about 10 minutes.
• Take out the chillies and grind it with the remaining ingredients (for Chinese
Chutney) to form a fine paste.
• Take ½ cup water in a big bowl. Add cornflour, vinegar, soy sauce, ajinomoto,
tomato sauce, white pepper, salt and orange red colour to it. Place the bowl aside.
• Heat oil in a pan and saute all the vegetables for 1-2 minutes.
• Add Chinese Chutney Paste to the vegetables.
• When aroma arises, pour water into it.
• When the water starts boiling, add corn starch gradually and stir constantly until it
thickens.
• Garnish the soup with spring onions.
• Serve it hot.

Russian kabab

Ingredients

 250 gms boneless chicken boiled and shredded.

 200gms peas and french beans boiled and mashed
 2 potatoes and 1egg boiled and grated
 2 carrots grated
 2 capsicum chopped
 1 pinch red colour
 1 ptsp aji no
 1 tssp black pepper
 2 pcs of bread soaked in water and removed

Directions
1. Take a bowl and mix all the above items together properly.
2. Wet the palms and shape the mixture into oval shapes.
3. Beat egg with 1 pinch of yellow colour,salt,black pepper
4. dip the ovel shape kababs in the mixture
5. deep fry,remove in a plate and serve with ketchup
 tomato soup

Ingredients:

Tomatoes (medium size)

Water

Butter

Black pepper powder

Red chilli powder

Bay leaf and cumin

powder

Ginger-garlic paste

Salt to taste

Cream for garnishing

Method:
1. Put the tomatoes in a saucepan with water. Bring to a boil, reduce heat and cook until
tomatoes become tender. You can also pressure cook it (wait for 2 whistles and then
switch off the gas).
2. Make tomato puree in an electric blender. Add water and strain it to remove the
seeds and tomato skin.
3. Heat butter in a pan.
4. Add black pepper powder, red chilli powder, bay leaf and cumin powder, ginger-garlic
paste and salt.
5. Add tomato puree, bring to boil and cook for 5 minutes on medium heat .
   
  Serve hot. Garnish it with cream separately in each bowl

chole

Ingredients:
1 cup kabuli chana (soaked overnight and boiled with 4 cups water)
¼ kg boiled peeled and chopped potatoes
salt to taste
½ tsp cardamom powder
3 tsp oil
2 tsp chaat masala powder
½ inch piece of ginger
4 green chillies
A handful of mint and coriander leaves

Method:
Heat oil, fry ginger and green chillies for a minute. Add chaat masala
and cardamom powder, fry for a minute, and then add the chana with
the stock.
Bring it to a boil; add potatoes, salt, chopped mint and coriander.
Simmer for ten minutes.
Serve hot with a sprinkle of chopped
on top

Chicken hot rolls

Ingredients:
For Filling:
2 cups Celery (chopped)
1 large Onion (chopped)
2 cups Butter
10 cups Chicken (chopped and cooked)
450 gms Fresh Mushrooms (sliced)
4 cup Cream Cheese (softened)
Salt and pepper to taste
For Dough:
2 tbsp Active Dry Yeast
2 cups Warm Milk
6 Eggs
3/4 cup Sugar
1 tbsp Salt
4 cups All-Purpose Flour
Melted Butter or Margarine
Dry Bread Crumbs

Cooking Instructions:
Heat a pan , melt butter in it.
Add celery and onion in butter and saute until tender.
Add the chicken, mushrooms, cream cheese, salt and pepper in it; mix
well. Refrigerate.
In a mixing bowl, dissolve yeast in milk.
Add eggs, sugar, salt and 1 cup flour; beat until smooth.
Add enough remaining flour to form firm dough.
Roll out on a floured surface to 1/4 inch thickness and 6-1/2 inch
diameter.
Place on greased baking sheets and let rise in a warm place for 15
minutes.
Place about 1/3 cup chicken mixture in the center of each circle.
Fold up edges to center; pinch tightly to seal in filling.
Dip in butter; roll in crumbs.
Place on greased baking sheets (do not cover); let rise for 20 minutes.

Bake at 375 degree F for 10 minutes. Serve immediately with tomato

ketchup.

CHICKEN TIKKA
Ingredients:
450 gms Boneless, skinless chicken breasts
2 tbsp Tomato paste
2 tbsp Lemon juice
2 tsp Ground coriander
2 tsp Curry Powder
1/2 tsp Paprika
2 cups plain Yoghurt
4 Garlic Cloves (finely chopped)
1 inch Fresh Ginger (chopped)
2 tsp Ground cumin
3 tbsp Butter
 Cooking Instructions:
Mix all ingredients except chicken together in a bowl.
Refrigerate it overnight.
Add chicken (cut in cubes) and marinate it in the above-mentioned
bowl.
Cover and refrigerate at least 4 hours.
Preheat oven to 350 degrees F.
Bring chicken to room temperature and skewer on bamboo skewers
(soaked in water for 30 minutes).
Place on baking tray and bake in oven for 20 to 35 minutes.
3 tbsp of butter can be drizzled over for the last 5 minutes of cooking.

Dragon Chicken Recipe

Chicken(boneless) - 1 pound
(cut long)
Ginger(finely chopped) - 1 tsp
Garlic(finely chopped) - 1 tsp
Red chilly flakes - 1 1/2 tsp
Tomato sauce - 8 ounce
Soy sauce - 2 tsp
Sugar - 1/2 tsp
Vegetable oil - for deep frying

For marination:-
Ginger paste - 1 tsp
Garlic paste - 1tsp
Pepper powder - 1 1/2 tsp
Egg white - 1 no
Corn Flour - 2 tbsp

Preparation

Marinate the chicken pieces with the above mentioned marination ingredients and set aside for 2 hrs.

2) Fry the marinated chicken in oil until golden brown and crispy.

3) Pour 2 tsp of oil used for frying in a skillet.

4) Saute the finely chopped ginger.

5) Add finely chopped garlic followed by red chilly flakes and tomato sauce.

6) Add Soy Sauce and sugar.

7) Add the fried chicken pieces and mix well.

8) Cook for some more time until everything is mixed well.

9) Garnish with spring onions and coriander leaves.

:- Serve hot.

:- If sugar added is more, add more of tomato sauce to compensate the sweet taste!!

Chicken franckie
INGREDIENTS

   
Boneless chicken breasts 1/2 inch pieces
Refined flour (maida) 2 cups
Salt to taste
Oil 2 tablespoons + to shallow fry
Onions, chopped 2 medium
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Coriander powder 2 teaspoons
Turmeric powder 1/2 teaspoon
Red chilli powder 2 teaspoons
Tomatoes, chopped 2 medium
Fresh coriander leaves, chopped 2 tablespoons
Lemon juice 2 tablespoons
Eggs 4
Onions, sliced 2 medium
Chilli vinegar 4 teaspoons
Green chutney 8 teaspoons

METHOD

 
Mix refined flour and salt, add sufficient water and knead into a soft dough. Heat oil in a kadai. Add onion and sauté for two minutes. Add ginger
paste, garlic paste and continue to sauté for another minute. Add chicken pieces and sauté for two to three minutes. Add salt, coriander powder,
turmeric powder, red chilli power and mix. Add tomatoes and cook till the chicken is done. Add coriander leaves and mix and cook till dry. Add
lemon juice, mix and set aside. Divide the dough into eight equal parts and roll out each into a roti. Roast them one at a time on a hot tawa.
Whisk the eggs well. Pour some of the eggs over the roti and allow it to set. Turn over and let the underside get cooked. Place the roti egg side
up on a serving plate. Place some of the chicken mixture on one end. Sprinkle some onion over the chicken. Drizzle some chilli vinegar and
green chutney. Roll the frankie and serve hot immediately.

Chicken manchurian

INGREDIENTS:

 Chicken breast-500 gm                 

 Salt to taste
 Chili powder-1/2 tsp
 Soy sauce-2 tblsp
 Chili sauce-2 tblsp
 Ajinomotto-1/4 tsp
 Pepper powder-1/2 tsp
 Corn flour-3 tblsp
 Egg-1
 Onion-2(cut in big slices)
 Capsicum-2(cut in stripes)
 Green chili-6
 Ginger garlic paste-2 tblsp
 Vinegar-1 tsp
 Oil for frying

PREPARATION:

1. Clean and cut chicken into finger sized pieces.

2. In a bowl,mix chicken with egg,salt,half the soy sauce,chili sauce,2 tbls of corn flour,soak for about 20 minutes.
3. Deep fry the chicken and keep aside.
4. Heat about 1 tbsp of oil in a pan,add ginger garlic paste (can also add bits for crunchy flavor).
5. Saute for a while,till its raw smell goes.
6. Add onion,green chillies,and fry for a minute.
7. Now add capsicum,followed by the remaining soy sauce and chilly sauce.
8. Add ajinomotto,salt for the veggies,pepper,vinegar(optional),fry for 2 minutes.
9. Blend the remaining 1 tbsp of corn flour in warm water and keep aside.
10. When capsicum and onions are half cooked add the chicken pieces,and saute till the sauces coat each chicken
pieces.Add the blended cornstarch,mix well.
 11. Remove and garnish with spring onions,and serve hot with fried rice…

Veg. Manchurian

2 cups Grated Cabbage

2 cups Grated Carrots

1 Chopped Spring Onion

2 Chopped Green Chilies

3-4 Crushed Garlic Flakes

2 tbsp Corn Starch or Flour

Oil for deep frying

1 tbsp Soya Sauce

Salt to taste

1 tsp Pepper Powder

1 tsp Sugar

A pinch of ajinomoto

2 tbsp oil

Method to make this recipe : vegetarian manchurian :

 Mix grated cabbage and carrots and squeeze the water out from them.

 Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.

 Make small balls (like koftas) of the mixture .

 Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.

 Now in a separate pan heat 2 tbsp oil.

 Sauté garlic, green chilies and spring onions.

 Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.

 Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.

 Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

CHICKEN FINGERS
Strips of chicken breasts marinated, rolled in cornflakes and deep fried to golden perfection.
Preparation Time : 25 minutes
Cooking Time : 10 minutes
Servings : 4

INGREDIENTS

Boneless chicken breasts

4

Salt
to taste

Black pepper powder

to taste

Honey
2 tablespoons

Soy sauce
1 tablespoon

Vinegar
1 tablespoon

Egg beaten
1

Tomato ketchup
2 tablespoons

Cornflour/ corn starch

1 teaspoon

Corn flakes
1/2 cup

Oil
to deep fry

METHOD
Cut the chicken breasts into 2”x ½” strips. In a bowl take the chicken fingers and add salt, black pepper powder, honey, soy sauce and vinegar and mix
well. Mix egg well with the chicken. Add tomato ketchup. Add flour and cornflour and mix. Let it stand for ten to fifteen minutes. Crush the cornflakes and
roll the chicken fingers in it till they are well coated Heat oil in a kadai and deep fry the chicken fingers till golden. Serve hot

CHICKEN SEEKH KABAB

Ground spiced chicken mince molded onto skewers and cooked over live charcoal.
Preparation Time : 10-15 minutes
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS

Chicken mince
500 grams

Ginger paste
1/2 tablespoon

Garlic paste
1/2 tablespoon

Green chilli paste

1 teaspoon

Cashewnut paste
2 tablespoons

Chaat masala
1 teaspoon

Garam masala powder

1 teaspoon

White pepper powder

1 teaspoon

Fresh coriander leaves

2 tablespoons

Lemon juice
1 tablespoon

Salt
to taste

Butter
2 tablespoons

METHOD
Take chicken keema in a bowl. Add ginger-garlic-green chilli paste, cashewnut paste, chaat masala, garam masala powder, white pepper powder,
coriander leaves, lemon juice and salt. Mix well with hands.Heat a tawa and drizzle some oil on it. Dampen your hands, take a little chicken mixture and
spread it around a satay stick. Press firmly and place the seekh kababs on the tawa. Cook turning from time to time so that they get cooked evenly all
around. Baste with butter or oil at regular intervals. Serve hot.

CHICKEN SATAY
Super Thai snack with crunchy peanut sauce
Preparation Time : 1 hour
Cooking Time : 20 minutes
Servings : 4

INGREDIENTS

Fresh red chilies, chopped

1

Boneless chicken breasts

4

Oil
2 tablespoons

Onion
1 medium

Cucumber
1 medium

Salt
to taste

Soy sauce
2 tablespoons

Thai fish sauce

2 teaspoons

Lemon juice
1 teaspoon

Garlic, crushed
4 cloves

Ginger, crushed
1 inch piece

Brown sugar
2 teaspoons

Honey
2 teaspoons

Peanut butter
6 tablespoons

Oil
1 tablespoon

Onion , chopped
1 small

Ginger, crushed
1/2 inch piece

Garlic, crushed
4 cloves
Soy sauce
1 tablespoon

Coconut milk
4 tablespoons

Lemon juice
1 tablespoon

Salt
to taste

Honey
1 tablespoon

METHOD
Slice each chicken breast into four long strips with a sharp knife. Take the chicken strips in a bowl. Add salt, soy sauce, Thai fish sauce, lemon juice and
mix. Add garlic, ginger, brown sugar and honey and mix. Let it marinate for an hour preferably in the refrigerator. Heat oil in a griddle plate. Thread the
marinated chicken strips onto stay sticks and place on the griddle plate. Pour some of the excess marinade over the chicken and cook. For the peanut
sauce heat oil in a pan, add the onion and sauté. Turn the sate stick on the griddle to cook the other side. Add ginger and garlic to the onion in the pan
and continue to sauté. Add soy sauce, peanut butter and two tablespoons of water. Mix and add coconut milk, lemon juice, salt and honey. Add fresh red
chili and mix. Take the peanut sauce off the heat. Cut the other onion into quarters and separate the layers. Cut the cucumber into cubes the same size
as that of the onion layers. Thread the onion and cucumber pieces onto toothpicks. Serve the stay with the sauce and the vegetables immediately.

MIXED VEGETABLE
CUTLETS
A healthy, tasty and nutritious cutlet
Preparation Time : 10-15 minutes
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS

Potatoes, boiled and mashed

5-6

French beans, blanched and chopped

5-6

Beetroot, grated
1 medium

Green peas, blanched & crushed

1/2 cup

Oil
2 tablespoons + to shallow fry

Cumin seeds
1/2 teaspoon

Ginger, finely chopped

1 inch piece

Onion , finely chopped

1 medium

Green chilies, finely chopped

1-2

Red chili powder

1 teaspoon

Turmeric powder
1/4 teaspoon

Salt
to taste

Cashew nuts, crushed

10
 Refined flour (Maida)
2 tablespoons

Fresh coriander leaves, chopped

2 tablespoons

Lemon juice
1 tablespoon

Bread crumbs
1 cup

METHOD
Heat two tablespoons of oil in a pan. Add cumin seeds, ginger and onion and sauté for two minutes. Add green chilies, red chili powder, turmeric powder
and sauté for a minute. Add French beans, beetroot, green peas and mix. Add salt and continue to sauté for two minutes. Add crushed cashew nuts and
refined flour and sauté for two minutes. Set aside. Take mashed potatoes in a deep bowl. Add the vegetable mixture and mix well. Add coriander leaves
and adjust salt. Add lemon juice and mix. Heat sufficient oil in another pan. Take a portion of the mixture, shape into a ball and roll in breadcrumbs. Press
lightly and place the cutlet in the pan. Shallow fry till both the sides are evenly golden. Similarly prepare more cutlets. Drain and place on an absorbent
paper and serve hot.

W10E010151561
Nit application form no

Ingredients
25 red chilies (dried)
3 bulbs garlic, flaked and peeled
10 flakes garlic finely chopped
3 green chilies finely chopped
2 inch piece ginger, peeled and grated
2 white onions finely chopped
1 stalk celery finely chopped
2 teaspoons corn flour
1 tablespoon brown vinegar
1 tablespoon sugar
1 tablespoon oil

Chinese Schezwan Sauce

Preparation
Step 1 Boil garlic and red chilies in 2 cups water, for 5 minutes

Step 2 Drain water, keep aside.

Step 3 Grind chillies,garlic to a paste.

Step 4 Heat oil in a heavy pan.

Step 5 Add ginger, chopped garlic, chopped chilies, stir.

Step 6 Add celery, onions, stir-fry till onions are transparent.

Step 7 Add paste, stir-fry for 2-3 minutes.

Step 8 Dissolve corn flour in 2 tbsp. water.

Step 9 Add all other ingredients, and drained water from chilies.

Step 10 Bring back to boil, stirring continuously.

Step 11 Simmer for 2-3 minutes, till sauce is thick and smooth.
 Sanjeev Kapoor Chinese Schezwan Sauce

INGREDIENTS
250 ml sweet tomato sauce 10-12 garlic cloves 2 tsps Kashmiri red chili powder 25 ml vinegar
75 ml oil salt to taste
METHOD
Heat oil in a pan. Add garlic and sauté till golden brown. Add chili powder, tomato sauce,
vinegar & salt. Stir for 5 minutes.
Chinese Schezwan Sauce
Ingredients
25 red chillies (dried long)
3 bulbs garlic, flaked and peeled
10-15 flakes garlic finely chopped
3 green chillies finely chopped
2" piece ginger, peeled and grated
2 white onions finely chopped
1 stalk celery finely chopped
2 tsp. cornflour
1 tbsp. brown vinegar
1 tbsp. sugar
2 pinches ajinomoto (optional)
1 tbsp. oil
Method
Boil garlic and red chillies in 2 cups water, for 5 minutes. Drain water, keep aside. Grind
chillies,garlic to a paste.
Heat oil in a heavy pan. Add ginger, chopped garlic, chopped chillies, stir. Add celery,
Onions, stir-fry till onions are transparent.
Add paste, stir-fry for 2-3 minutes. Dissolve corn flour in 2 tbsp. water. Add all other
Ingredients and drained water from chilies.
Bring back to boil, stirring continuously. Simmer for 2-3 minutes, till sauce is thick and
Smooth.
Bottle, cool, refrigerate, use in Chinese cooking as required