Crispy Fish Fingers in Shezwan Sauce

INGREDIENTS for Fish Fingers
1kg Boneless fish cut into fingers (I ordered basa boneless fillet from fishpraws.com )
1 tbspn lime juice
2 tbspn cornflour
1 tbspn red chilly powder
Salt to taste
Bread crums to coat
Egg for dipping
Oil for frying.

INGREDIENTS for Shezwan Sauce topping
2 tbspn Shezwan sauce (check my past blogs for it's recipie)
1 capcicum sliced
3-4 green chillies sliced
1 onion sliced
3 tbspn tomato ketchuP
1 tbspn butter
Spring onions for garnishing

METHOD
Step1-In a bowl marinate da fish with redchilly powder, salt, lime juice and cornflour.Set it aside fr 20 mins
Step2-Coat each fish finger first in breadcrums then in whisked egg and then again in breadcrums (this is called the double coating method).Refrigerate the coated fish for about 30 mins(this will give a crisp coating to da fish fingers)
Step 3-Fry the fish fingers n set aside
Step4-In a pan heat butter, add the chopped veges and sauté for a minute, add the sauces and give a quick mix.
Step5-Layer the fish fingers n pour the hot sauce mix on top of it
Garnish n serve hot!!!!!!

Dahi Lasooni Murgh

INGREDIENTS
1Kg Tender Chicken cut into pieces
3 tbspn Butter
3 tbspn Oil
1 tbspn kasturi methi
3 tbspn chopped garlic
2 tbspn chopped green chillies
1 tbspn ginger garlic paste
1 cup whipped curd
4 tbspn kaju paste
1 tspn zeera powder
1 tspn garam masala powder
1 tbspn diluted cornflour

METHOD
Step1-In a pan heat oil with butter, add kasturi methi followed by chopped garlic and chilles, fry till it becomes fragnant.
Step2-Add in the chicken and ginger garlic paste, give it a stir and let it cook on medium heat fr couple of mins.
Step3-Now add in the whipped curd folllowed by the dry masalas.Cover and cook for few mins.
Step4-Add in the kaju paste and give a quick mix.
Step5-Add the diluted corn flour and adjust the consistency
Serve hot with Naan!!!

Chicken Tikka Biryani

INGREDIENTS
1kg boiled good quality basmati rice
1kg boneless chicken diced
5 large potatoes diced coloured and fried
3 large onions finely chopped
5 large tomatoes finely chopped
500gms curd
1cup tomato ketchup
2tbspn ginger garlic paste
3tbspn tandoori chkn masala
2tbspn redchilly powder
2tbspn dhania jeera powder
1tbspn garam masala powder
1tbspn haldi powder
1cup oil
Whole garam masala
salt to taste
Chopped mint n corriendor leaves

METHOD
Step1-In a bowl beat in curd, ginger garlic paste, salt and chicken tandoori masala.cover it with a cling film n set it aside for 2 hours
Step2-Meanwhile heat the oil and do tempering of whole garam masalas and add in the chopped onions, fry till nice and golden.
Step3-line a baking tray with foil and tranfer the chicken to it, leave the excess marination aside.Bake it at 200°for about 20mins in a preheated oven.
Step4-Add the the chopped tomatoes to the golden fried onions and continue cooking till tomatoes soften.
Step5-Now add in all the dry masalas and the left over marination, cook till oil seprates.
Step6-Add in the ketchup, mint leaves, corriendor, fried potaoes and the grilled chicken tikkas.Give it all a quick mix
Step7-Layer the boiled basmati rice and add in colour if u want the rice to be coloured.
Step8-Make a little well in between rice and smoke the biryani right before you cover it and leave it to simmer for over 30mins.
Serve it piping hot with bundi raita!!!!!

Paani Puri

Well now this one needs no introduction. It's one of the most popular, most famous and a super favourite of almost everyone I know!!!
Call it paani puri, poochka or golgappa it's actualy all the same.
Here is my take on all time favourite paani puri.
The spicy and the sweet chutneys are the core ingredients of this dish, So basicly I m sharing with you the recipes of so called theeka paani and mithi chutney.

Paani purii
Ingredients and method for Spicy water
2cup corriendor
1cup mint leaves
1cup garlic
Green chillies as per taste
Juice of 1 lime
1cup tamrind water
3/4 cup sugar
1tbspn jeera powder
1tspn garam masala powder
1.5tspn black salt
Step1-Grind all the above ingredients to fine paste.
Step2-Mix it with chilled water and keep in fridge.

Ingredients and Method for Sweet chutney
1cup deseeded khajoor
1cup tamrind
2cup jaggery
1tbspn redchilly powder
Salt
1tspn garam masala powder
2 cups hot water.
Step1-mix all the ingredients and soak it in water
Step2-cook the soaked ingredients till jaggery melts n tamrind softens (cook fr around 15mins)
Step3-grind the plup once the mixture cools dwn.
Step4-add water to adjust the consistency

Diffrent ing wch u can use for filling
*boiled moong 
*soaked boondi
*boiled and seasoned potatoes
*boiled watana (ragda)

I'm sure I don't need to teach you how to eat a paani puri!!!!!

Pav Bhaji

I love junk food, specialy the ones served on stalls at Juhu beach or Chowpatty.Pani puri, bhel, dahi wada, dosas, pavbhaji, kulfi, gola, the list is endless.Today I thought of cooking my all time favourite stall food pavbhaji in the hygenic environment of my own kitchen.
I make pavbhaji in two variations, one which is loaded with calories and the other which is equally yummy but a diet version.
Today I have cooked the earlier version but I'll also be sharing the recipe for diet version here!!!

INGREDIANTS
100gms Peas
100gms Cauliflower florets
200gms Potatoes cubed
1 tspn Haldi
Salt to taste
2 Onions finely chopped
2 Tomatoes puree
2 Capcicum made to puree
2 tbspn Garlic chopped
1 tbspn Redchilly powder
2 tbspn Pavbhaji masala
3 tbspn Oil
3 tbspn Amul butter
2 tbspn Tamrind paste

METHOD
Step1-In a pressure cooker add potatoes, peas, cauliflower, haldi, salt and ginger garlic paste.Cook for 2-3 whilsthes.Strain the veges and mash them.keep the stock aside to be used later.
Step2-Heat oil and butter in a pan and add garlic, when garlic begins to turn gold add in the redchilly powder followed by chopped onions.Cook till onions and soften.
Step3-Now add the tomato and capcicum purees followed by pav bhaji masala, cook on high flame, add stock to keep the masala from sticking on pan.Cook till oil seprates.
Step4-Now add in the mashed veges and tamrind paste.Cook on high flame.
Step5-Apply butter on loaf bread and grill it on a pan.
Garnish with a dollop of butter, onion and lime and serve super hot!!!!

In the diet version substitude oil for olive oil, nutralite butter for amul butter, brown bread for loaf bread, And in vege mash include vegetables like doodhi, carrot, brocolli and french beans.