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!!!!!