Fusion Indian Roast Chicken

FUSION INDIAN ROAST CHICKEN

Hi everyone, Thank you once again for reading my blog. Here is one fusion Roast Chicken recipe. The spices which is used is very familiar and easy to get.

S.NO	INGREDIENTS	QTY	UNIT
1	Chicken leg with thigh (Boneless)	2	pcs
2	Oil	40	ml
3	Hung curd	20	gm
4	Ginger garlic paste	20	gm
5	Turmeric Powder	5	gm
6	Curry Powder	5	gm
7	Crushed Pepper	10	gm
8	Garam Masala	5	gm
9	Chopped onion	20	gm
10	Chopped Garlic	20	gm
11	Demi glaze	50	ml
12	Salt	to	taste
For Brown Rice
1	Steamed Rice	50	gm
2	Butter	20	ml
3	fried Onion	15	gm
4	Curry powder	5	gm
5	Turmeric Powder	5	gm
6	Chicken Stock	15	ml
7	Salt	to	taste

METHOD:

* Marinate the chicken with oil, hung curd, ginger garlic paste, turmeric powder, curry powder, crushed pepper, garam masala, salt and keep in the freezer for at least 45 minutes.

* Seal the Chicken pieces both the sides in the hot grill until it sealed it properly. Remove the chicken pieces and keep it a side.

* Heat oil in a pan. Add Chopped onion, garlic, sauté it well. Add Demi glaze. Season it well. Add Chicken pieces and cook it well.

 * Serve with Brown rice and sautéed Vegetables.

For Brown Rice-

* Melt butter in a pan. Sauté Brown onions, add turmeric powder, Curry powder, and then add chicken stock.

* Season with salt. Add steamed rice, toss it well.

Paneer and bell pepper Kathi roll

PANEER AND BELL PEPPER KATHI ROLL

Hi everyone, please find below a recipe for home style Kathi roll, which can be made in an easy way.

PORTION: for 2 roll

S.NO	INGREDIENTS	QTY	UNIT
1	Refined flour roti (6'diameter)	500	gm
2	Besan flour	100	gm
3	Paneer tikka (thick Juliennes)	180	gm
4	Onion(Thick Juliennes)	100	gm
5	Tomato(seedless &Thick Juliennes)	60	gm
6	Capsicum(Thick Juliennes)	50	gm
7	Ginger (Juliennes)	25	gm
8	Slit Green Chilly	1 no.
9	Chopped Coriander leaves	50	gm
10	Cumin seeds	20	gm
11	Red Chilli Powder	10	gm
12	Turmeric Powder	1/2	Tspn
13	Garam Masala	a pinch
14	Chat Masala	1/2	Tspn
15	Lemon Juice	1	Tspn
16	Salt	to taste
17	Oil	50	ml

METHOD:

* Heat oil in a pan, add cumin seed, crackles and ginger, green chilli, red chilli, turmeric powder followed by onion, capsicum and tomato.

* Add paneer, chat masala, garam masala powder, lime juice and chopped corianders and toss well, Adjust the seasoning.

* Make a thin batter with besan, salt and water, add chopped coriander, and keep a side.

* Keep the chapatti and spread the filling at filling at the centre and roll it, Dip the chapattis in the batter and shallow fry both the side.

* Serve hot with mint chutney and onion salads

Curried Chicken Noodles

CURRIED CHICKEN NOODLES

Hi everyone, here is one more fusion Indian noodles preparation. Hope you all will like this.

PORTION: 4 portions

S.NO	INGREDIENTS	QTY
1	Noodles	200 gm
2	Grilled and sliced chicken	50gm
3	Onion juliennes	1 no
4	Garlic Chopped	1Tspn
5	Green Chilly chopped	2 no’s
6	Carrot juliennes (small one)	1 no
7	Capsicum juliennes (small one)	1 no
8	Mushroom sliced	5 no’s
9	Spring onions chopped	1/2 bunch
10	Chicken curry masala	1Tspn
11	Roasted Peanuts	1Tspn
12	Chopped Coriander leaves	1Tspn
13	Oil	1Tspn
14	Salt	1Tspn

METHOD:

* Boil water in a large pot. To make sure noodles doesn't stick together, use at least 4 times of water for the quantity of noodles which we are using.

* Salt the water with a table spoon. The salty water also adds flavour to the noodles.

*Add noodles stir the noodles well.

* Drain the noodles and keep a side.

* Heat oil in a wok (we can use wide pan instead of wok). Add onion juliennes, sauté it till becomes soft, add chopped garlic, green chilies and cook it for2-3 minutes.

* Add vegetables and salt, mix well. Stir it well for 4-5 minutes. Add cooked chicken sauté it well. Add chicken curry masala and roasted crushed peanuts and sauté it for 2-3 minutes.

* Add chopped coriander leaves. Serve hot.

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BEAN SPROUT, BELL PEPPER AND ONION SALAD WITH HONEY MUSTARD DRESSING

BEAN SPROUT, BELL PEPPER AND ONION SALAD WITH HONEY MUSTARD DRESSING

S.NO	INGREDIENTS	QTY	UNIT
1	Beans sprout	100	gm
2	Onion juliennes	75	gm
3	Bell pepper Juliennes	1	no.
4	Onion Juliennes	1	no.
5	Cherry tomatoes	10	no.
For Dressing
6	Olive oil	40	ml
7	White Vinegar	30	ml
8	Salt	to taste
9	Mustard paste	1	tspn
10	Crushed black pepper	1	tspn

METHOD:

* Make a dressing out of Olive oil, White Vinegar, Mustard paste, Crushed black pepper and salt and keep it a side.

* Mix all the vegetables and boiled peanut with the dressing.

* Serve in room temperature.