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Chilli CHICKEN DRY(Non VEG)


CHILLI CHICKEN DRY Cusine: Chinese Course:Main Portion:4-6

Ingredients:

1 kg boneless chicken
2 tbsp soya sauce
2 tbsp green chilli sauce
ajinomoto a pinch (optional)
salt according to taste
black pepper according to taste


3-4 chopped green chillies
1 tbsp choped garlic
1 tbsp cornflour
2 tbsp all purpose flour (maida)
1 egg
2 medium onions diced ( square pieces)
1 capsicum or green pepper diced (square pieces)

Directions:

Marinate the chicken in soya sauce, egg, salt, pepper, ajinomoto, flour, cornflour, half garlic and green chilli sauce for 1 hour.
NOTE: all the tablespoon ingredients should be added half in the marinade, if soya sauce is 2 tbsp then add 1tbsp in marinade and the other half while cooking.
After 1 hour, fry the chicken pieces till they are brown and keep them on a tissue paper to absorb the excess oil.
Now in the same oil add chopped garlic, green chillies, fry for 2 minutes, now add fried chicken, onions and capsicum. Saute on high flame, add all the half ingredients- salt, pepper, ajinomoto, soya sauce and green chilli sauce.
Add 1/2 tsp vinegar
Serve hot with fried rice or noodles
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Fish Curry


Origin: Indian Course:Curry Portion: 2-4

Ingredients:


2 tblsp lemon juice2 tbsps.
mustard oil for frying
salt to taste
8 fish fillets
1 tblsp red chilli powder
4 red chillies whole
salt to taste
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds



Method:

* Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt.
* Keep aside for 30 minutes.
* Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.
* Take off and keep aside.
* Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
* Mix in cut onion and stir fry until slightly brown in colour.
* Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
* Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
* Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
* Take off and decorate with cut green coriander leaves.

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Aahana & AariyaBel Bibaha 2020

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