Chilly Chicken and Mushroom Fried Rice

CHILI CHICKEN

Ingredients:

Boneless Chicken pieces- 250gms

Onions- 2nos

Green chillies (chopped)- 3nos

All purpose flour / Maida- 1tbsp

Corn flour- 2tbsp

Pepper powder- ½ tsp

Egg- 1no

Salt- to taste

Soya sauce- 2tbsp

Garlic (chopped)- 9-10 cloves

Red chilli sauce- 2tbsp

Tomato sauce- 2tbsp

Chicken stock cube- 1cup

Vinegar- 2tbsp

Oil- 1tbsp + deep frying

Method:

Mix Maida, little corn flour, pepper powder, soya sauce, salt and egg in a bowl.

Add the chicken pieces to this marinade.

Heat oil for deep frying and fry the chicken pieces till golden brown. Drain and set aside.

Heat a pan with 1tbsp of oil, add garlic and saute for a minute. Add green chillies and onions and stir well.

Add the soya sauce, red chilli sauce and tomato sauce. Mix well.

In this add a little chicken stock and bring the mixture to a boil.

Mix the remaining corn flour with the stock and keep it aside.

Add the fried chicken pieces and saute well. In this add the corn flour mixture and salt and mix well.

Add vinegar and stir. Chilli chicken is ready to serve.

If more gravy is required we can add little more stock and let it boil. 

MUSHROOM FRIED RICE RECIPE

INGREDIENTS:

2 cups of cooked (or leftover) basmati rice 

1 cup of finely chopped mushrooms

1/2 cup of chopped onions 

1 tsp of minced garlic 

1/2 tsp of grated ginger 

2 tbsp of chopped carrots

2 tbsp chopped green capsicum 

1 tsp black or white pepper powder

2 stalks of spring onions, chopped

1 tbso soya sauce

2 tbsp oil

Salt

Method

Heat oil in a pan and add the onions. Cook until they turn translucent. Then add the ginger and garlic and saute for a minute until fragrant.  Turn heat to high and add the soya sauce.  Cook for a minute and then add the mushrooms, carrots and capsicum. Continue to stir-fry on high heat until the mushrooms are fried and the veggies are almost cooked (not fully as the veggies should be crunchy). Add cooked rice along with the chopped spring onions and pepper powder. Mix well.

KOLI FISH CURRY

The Kolis, the original inhabitants of Mumbai, are known to be fisherfolk. Quite naturally then, seafood is the most prominent part of their daily diet.

KOLI STYLE FISH CURRY

Ingredients:

1 Black Pomfret (halwa fish) cut into small pieces.

1 chopped onion

½ cup of grated coconut

½ cup of coriander leaves

3-4 kashmiri chillies (You can use bedki chillies for more spice)

Ginger garlic paste – 2tbsp

Tamarind – small ball, depending upon your taste for tanginess.

1tbsp of turmeric powder

1/2 tbsp of cumin powder

1tbsp of garam masala

1/2tbsp of coriander powder

2 chillies (you can avoid it if you don’t like spice)

2tsp Oil

Salt to taste

Method:

In a blender make a thick paste of coconut, coriander leaves, kashmiri chillies, tamarind, turmeric powder, cumin powder, coriander powder, garam masala and chillies.

In a pan heat oil and add onions and sauté.

Add ginger garlic paste and mix it well.

Now add the thick ground paste and add little water for consistency.

Put salt and boil it.

Add the fish pieces and cook it for a few minutes.

Fish cooks fast, so check it when done.

Add chopped coriander for garnishing.

Your spicy and tasty koli style fish curry is ready to eat.