Gobi Manchurian

This can be made dry or with gravy.

Ingredients 1 Green bell pepper, cut into big dices 1 Green chilli, minced 1 tsp Ginger garlic , minced ¼ cup Scallions/Spring onion, finely chopped 1 tsp Dark soy sauce 4 tsp Tomato ketchup ¼ tsp Salt to taste 3 tsp Oil for sauteing 2 cup Oil for deep frying 2 tsp Maggi Chilli Garlic Sauce For Frying 4 cup Cauliflower , cut into florets 2 tsp Ginger garlic paste 3 tbsp All purpose flour 2 tsp Corn flour 1 tsp Red chilli powder 1/4 tsp White pepper powder ½ tsp Salt 2 pinch Orange red food colour 1 tsp Soy sauce ½ tsp Vinegar 1 pinch Ajinomoto (optional)

Method Wash the cauliflower florets; cook with salt water for few minutes. Drain the water completely; pat dry with a kitchen towel. Mix these items all purpose flour, corn flour, salt, red chilli powder, white pepper powder, ginger garlic, vinegar, soy sauce, food color and ajinomoto. Make fine paste ; toss cauliflower in and coat it with the paste. Heat 2 cups of oil; fry the cauliflower florets; keep it aside. Heat 3 tsp. of oil in a pan, saute green peppers, ginger garlic, green chilli for 1 to 2 minutes, once they turned tender, add the fried cauliflower with soy sauce, tomato ketchup, chilli garlic sauce and salt. Mix everything for few minutes till masala becomes dry. Add scallion and saute for 2 to 3 min. Garnish with Scallions.

Egg Curry

Ingredients 4 Eggs , boiled 1 Onion, chopped 1/2 Tomato, chopped 1 tsp Ginger Garlic Paste 1-2 Green chilies 2 Tbsp Cilantro/Coriander leaves, chopped 3/4 tsp Turmeric powder 3/4 tsp Garam masala 1/2 tsp Coriander powder Red chili powder to taste Salt To Taste Cilantro leaves, chopped for garnish 2 Tbsp Vegetable/Canola oil

Method Boil the eggs in water for 20 min. approximately or untill completly cooked. Immediately plunge them into cold water to cool. Remove the shell of boiled eggs & keep aside. Make a paste of onion, tomatoe, garlic, ginger and green chilies in a  chopper or food processor. Heat oil in a pan; add all the spices (salt, turmeric, coriander & chili powder,garam masala ). Fry for a minute and add grounded paste and fry till golden brown;fry till it starts leaving oil. Add a cup of water and cook 2 to 3 min. Add boiled eggs; cook for 10 minutes on medium heat. (npte, add desired water if you need more gravy) Garnish egg curry with chopped cilantro and serve hot with paratha, roti or rice.

Note Add 1 cup cooked green peas or paneer to make special. 1/2-inch piece of ginger & 3 cloves of garlic instead og ginger garlic paste.

Chicken Tikka Masala

Chicken Tikka Masala (CTM)- mild curry dish of chicken in a tomato-based sauce, and cooked in a tandoori style. Ingredients 1 lb. Chicken breast, skinless, boneless 1 pocket any brand store brand tikka masala 1 cup Onion, finely chopped 1 cup Tomato puree 2 or 3 Green chilies,Julienne Strips 1 tsp Salt or to taste 4 tsp Cooking oil ¼ cup Water Honey to taste Marinating : 2 Tbsp. Yogurt 1 pinch Orange Red food color Baking: 4 or 5 Bamboo Skewers 1 oven proof tray Garnishing: ¼ cup Onion cut into lengthwise 4 stks Coriander leaves 1 Lemon, cut into length wedges

Method Wash and cut the chicken into small cubes. In a medium size bowl, take yogurt and 2 Tbsp of store bought chicken tikka masala; marinate them for 2 hours(marinate overnight if you desired) Preheat oven to 350° F. Thread marinated chicken cubes onto the skewers;place them on oven proof aluminium tray.  Place the tray on the preheated oven and bake for 10 minutes; rotate them and cook again for another 5 min. After Chicken is baked, let it cool. Slightly twist the chicken before removing from the skewers, this would help them loosen up and come off easily without hurting fingers. While chicken is cooling, prepare masala by heating 2 tsp. oil in a pan. Sauté chopped onion till they turn golden; add green chillies Add tomato puree and 1/4 cup of water. Add remaining masala from the store brought masala packet . Add salt; add honey if you desired; cook for 3-4 min Add baked marinated chicken into the the masala. Let cook for 3-4 min. Meanwhile, in a small pan heat 2 tsp oil; fry onion on Medium Low heat for 1-2 min. or until crispy. Garnish with fresh chopped coriander leaves,fried onion and lemon wedges before serve. Serve hot with Tandoori Naan, Paratha or Roti. Note Canned tomatoes/tomato puree works fine for this recipes. Store brought chicken tikka masala will gives you good restaurent style taste.