Indian Style Chilli Chicken Recipe ---------------------------------====================================== Ingredients 400 gms boneless chicken 1 egg 2 tbsp all purpose

flour 2 tbsp cornstarch Salt to taste 3 tbsp yogurt 1 tsp red chilli powder 1 tbsp red chilli paste (grind red chillies using little water and make a paste ) 1 tsp coriander powder 1/2 tsp garam masala powder 1 medium onion (finely chopped) 1 tbsp chopped cilantro 1 tsp ginger paste 1 tsp garlic paste Oil to deep fry DirectionsCut chicken into cubes. Add salt, egg, all purpose flour, cornstarch, red chilli paste. Mix well. Deep fry one by one. In another pan, heat oil. Add onion and cook till translucent. Add ginger and garlic paste, mix well. Add coriander powder, red chilli powder and mix well. Add yogurt, mix well. Remove the fried chicken pieces. Add it to the yogurt mixture. Add salt and mix well. Add garam masala powder and cilantro. Mix well. Serve hot. Vegetable Biryani Recipe ============================= 11/2 cups Basmati rice 4 med. Onions 1 ginger 2 large cloves garlic 4-5 green chillies 2 med. Tomatoes 1 med. Carrot 1/4 cauliflower 10-15 green beans 1/2 cup peas / Lima Beans (I prefer using lima beans) A few springs coriander A few springs mint A few springs Kesar 2-3 green cardamoms 1 black cardamom 2-3 cloves 1 cinnamon 1 bay leaf 2 tbsp + for deep frying oil 1/2 tsp shahi jeera 1/2 tsp cumin seeds 1 tbsp coriander powder 1/4 tsp turmeric powder 1 tsp red chilli powder 1/2 cup yogurt salt to taste 1/2 tsp garam masala powder 3 tbsp butter / ghee

DirectionsWash and soak rice in sufficient water for about twenty minutes. Finely chop 1 onion and slice the others. Grind ginger, garlic and green chillies to a smooth paste. Finely chop the tomatoes and dice carrots and green beans. Cut cauliflower into small florets, wash and drain. Chop coriander leaves and mint leaves separately. Soak saffron in 2 tbsp warm milk. Boil drained rice in four cups of salted boiling water with green cardamoms, bla ck cardamom, cloves, cinnamon and bay leaf, until three-fourth done. Drain exces s water and keep aside. Mix all the vegetables and boil in three cups of salted water till three-fourth done. Drain and refresh under running water. Keep aside. Heat sufficient oil in a kadai and deep-fry the sliced onions till golden brown. Drain onto an absorbent paper and keep aside. Heat two tablespoons of oil in a thick-bottomed pan. Add caraway seeds and cumin seeds. When they begin to change colour, add chopped onions and saut until golden brown. Add ginger, garlic and green chillies paste. Add coriander powder, turmeric powder, red chilli powder, yogurt and mix well. Add chopped tomatoes and cook on a medium heat till oil leaves the masala. Add boiled vegetables and salt mix well. Preheat oven to 375 F. Take an oven safe deep vessel, arrange alternate layers of cooked vegetables and rice. Sprinkle saffron dissolved in milk, garam masala powder, coriander leaves, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron and spices. Cover and seal with aluminum foil or roti dough. Cook in the preheated oven, for 30 minutes. Alternately you can keep the vessel on a heavy bottomed tawa and cook on low hea t for 30 minutes. Serve hot with a raita of your choice. Dum Paneer Kali Mirch Recipe ============================= Cottage Cheese - 500 gms. Onions - 2 medium julienned Ginger - 2 inch piece Garlic pods - 5-6 Green chillies - 2-3 Coriander/Cilantro - 7-8 sprigs chopped Mint/Pudina - 3-4 sprigs chopped Yogurt - 1/2 cup Bay leaves - 2 Cloves - 4 Cinnamon sticks - 2 medium size Green Cardamoms - 3 Coriander/Dhaniya powder - 1/2 tsp Cumin powder - 3 pinches Garam Masala powder - 1/2 tsp Fresh Cream - 2 tbs Peppercorns - 1 tbs crushed Salt - to taste DirectionsCut the cottage cheese into cubes and fry them in 1 tbs oil until ligh tly browned. Keep aside. Fry the onions until brown and grind into a fine paste along with ginger, garlic and green chillies.

Heat 2 tbs oil in a skillet, Add bay leaves, cloves, cardamoms and cinnamon stic ks. Add the ground paste. Mix well. Add whisked yogurt, coriander powder and gar am masala powder. Add fresh cream and salt to taste. Add a cup of water and brin g the gravy to a boil. Transfer the gravy to a baking dish. Add fried paneer cubes and the chopped cila ntro and mint, Cover with aluminum foil tightly and bake in the oven at 350 F fo r 10-15 minutes. Sprinkle ground peppercorns on top. Serve Hot with Fried Rice/ Rotis.