bandhakopir kopta/ cabbage kopta

Ingredients:

1. cabbage-1/2 small


2. cornflour- 6 tbsp


3. egg 2


4. potato 1


5. salt to taste


6. sugar-1/2 tbsp


7. chili powder- 1tbsp


8. green chiliz- 2 no


9. oil- 1/2 cup


10. Ginger-garlic paste-1 1/2 tbsp


11. coriander powder 1tbsp


12. garam masala 1/2 tbsp


13. kashmiri lal mirch 1 tbsp


14. turmeric


15. onion 1 big cuted into small pieces


16. tomato 1/2


17. bay leaves.

Method

1. cut cabbage into small pieces, peel the potato & cut into 4.


2. boil both the potato & cabbage in pressure cooker (2 whittles)


3. rinse out all water form cabbage


4. mix cabbage, potato , cuted green chili,chili powder, salt together.


5. in a pan hot 2 tbsp oil and fry the cabbage potato mix.


6. stir continuously, so that the bottom don't stick.


7. now in a separate bowl mix cornflour, eggs, salt chili powder, make a smooth mix.


8. mix small balls with the cabbage dough.


9. put the ball into egg mix and deep fry it until golden brown.


10. this fried balls are koptas.


11. for Gravy in the remaining oil put bay leaves, fry onions, when become transparent put tomatoes cut into small pieces.


12. when fried and mix well put rest spices and fry for few more minutes.


13. when the oil come out add water.


14. bring it to boil.


15. when start boiling put koptas, let it boil for few more minute up to a thick gravy.


16. just before removing from the oven put 1/2 tbsp ghee, with garam masala.


17. sprinkle shreded coriander leaves.
    

Green Chicken

Soooo Yumm Couldn't Resist to get the recipe from sampurna.. (Sweet friend of mine)
Ingredient:-

1. Coriander Leaves- Bunch



2. Green Chilies 2-3 in number



3. Ginger paste 1 tbsp



4. garlic 1 1/2 tbsp.



5. turmeric-1/2 tbsp



6. salt according to taste



7. oil 4 tbsp.



8. Chicken- 500 gms



9. Tomato



10. Sugar 1/2 tbsp



11. Onion big 1, cuted into small pieces
    

Method:-

1. Cut chicken into pieces, marinate it with salt & turmeric.



2. Make a paste of coriander leaves & green chilies.



3. Heat oil in a pan, fry onion until brown.



4. Add garlic ginger paste, fry for another few nminutes, add Chicken & Tomato.
   



5. cover the pan on a low flame.



6. when the meat is tender and oil coming out of the masala add the green paste.



7. keep on the flame another 5-7 minutes.



8. Sprinkle the sugar(optional), mix it.
   



9. turn off the flame, garnish the chicken with fresh coriander leaf .
   

Tandoori Chicken

It is very popular and yummy Indian starter.
*Ingredients*

• 1 (800 gms) of chicken (Drumsticks)

• 1 tspn of kashmiri red chili powder

• 1 tablespoon of lemon juice

• Salt to taste

For Marination

• 200 gms of yogurt

• 1 tspn of kashmiri red chili powder

• Salt to taste

• 2 tablespoons of ginger paste

• 2 tablespoons of garlic paste

• 2 tablespoons of lemon juice

• ½ tspn of garam masala powder

• 2 tablespoons of mustard oil

For basting of butter

• ½ tspn of chaat masala (optional)

For garnishing

• Onion rings and lemon wedges

*Recipe*

1. Skin, wash and clean the chicken. Make incisions with a sharp knife on leg pieces.
   


2. Apply a mixture of kashmiri red chili powder, lemon juice and salt to the chicken and keep it aside for half an hour.


3. Mix Kashmiri red chili powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.


4. Apply this marinade onto the chicken pieces and refrigerate for three to four hours.


5. Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes. Sprinkle chaat masala powder and serve with four onion rings and lemon wedges
   


6. You can use microwave oven for 8 minute on high heat each side, but for better taste use oven/ grill.
   

Prawn/Chicken Katsu

A nice starter & my son's very favorite dish.....It is a japanese dish, generally served with rice & salad

INGREDIENTS :-

• 4 skinless, boneless chicken breast/thigh fillet/ Medium Size Tiger Prawns(500 gm)
  


• 2 tbsp. Soy Sauce
  


• salt and pepper to taste


• 15 g all-purpose flour(maida)


• 1 egg, beaten


• 100 g panko bread crumbs


• 235 ml oil for frying, or as needed.(1 cup)

DIRECTIONS

1. Cut The Chicken Breast in long, thin strips./ Clean the prawn, remove the vein, Shells & Legs, keeping the tail as it is for a nice shape.
   


2. Season the chicken/ prawn on both sides with salt and pepper & Soy Sauce.
   


3. Place the flour, egg and panko crumbs into separate shallow dishes.
   


4. Dish-1 Coat the chicken/ Prawn in flour, shaking off any excess.


5. Dish-2 Dip them into the egg.


6. Dish-3 then press into the panko (Bread in Japanese)crumbs until well coated on both sides.(If Bread crumb Is not available can use corn flex.)
   


7. Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken/Prawn in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.