Chicken Manchurian

chicken manchurian

Preparation Time : 10-15 minutes
Cooking Time : 30 -35 minutes
Serves : 4-5

Ingredients :

• Chicken : 400 gm boneless, cut into small cubes 
• Garlic : 5-6 cloves finely chopped
• Ginger : 2 tbsp finely chopped
• Onion : 1/4 cup slices
• Capsicum : 1/4 cup thin slices,cut into length wise
• Egg : 1 large
• Dark soya sauce :2- 3 tbsp
• Corn flour / Corn starch : 2-3 tbsp
• Cashew nuts : 1 tbsp broken (optional)
• Salt to taste 
• Green Chilies : 5-6 finely chopped
• Chili Vinegar : 2-3 tbsp
• Vegetable oil : 4 tbsp + deep fry
• Spring onions : 1 tbsp finely chopped for garnishing

Procedure :

1) Take a bowl, put chicken pieces,1 tbsp soya sauce,pinch of salt,1 tbsp vinegar,
     1 tbsp corn flour and an egg.Mix them well and keep aside.
2) Now heat sufficient oil in a frying pan to deep fry chicken pieces.Fry them in
    batches for 3-4 minutes. Take them out from oil and keep it on paper towel.
3) Now take another large pan and heat 4 tbsp oil.
4) Add chopped garlic,chopped ginger and chopped green chilies.Fry them for
    1-2 minutes in high heat till its colour changes to brown.
5) Then add onion slices and capsicum slices .Fry them for 3 minutes.
6) Now add 1 and 1/2 tbsp of soya sauce,1 tbsp of vinegar ,pinch of salt (if
     required).Mix them well.
7) Add chicken pieces and  .Stir it and mix them with the sauce.Add cashew nuts
    if you like.
8) Now in a small bowl take 1 cup of water and 1 tbsp of corn starch. mix them
    and pour it over chicken pieces. Stir them continuously until the sauce starts
    to thicken.You can make it dry or can have gravy according to your taste.
    Check the seasoning.

   Garnish it with spring onions. Serve hot with fried rice. 

Mutton Nihari

mutton nihari

Preparation Time :15-20 minutes
Cooking Time : 2 hours

Ingredients :

• Mutton : 500 gm
• Onion : 1 large thinly sliced
• Garlic paste : 4-5 cloves
• Ginger paste : 1 tbsp
• Shan Nihari masala : 2 tbsp
• Roasted wheat flour : 2 tbsp
• Shah jeera : pinch
• Annie star : 1
• Javitri : 1/2
• Cardamom : 4
• Cinnamon : 1"
• Whole black pepper : 4
• Laung : 4
• Salt to taste
• Vegetable oil : 6-7 tbsp
• Ghee : 2 tbsp

Procedure :

1) Clean and wash mutton pieces and keep aside.
2) Take a pressure cooker.Add 1 tbsp oil, heat it. One by one add all whole garam
     masala (shah jeera,annie star,javitri,cardamom,cinnamon,whole black pepper,
     laung) and fry them for few seconds.
3) Add mutton pieces and 1 tsp of salt .Saute them for 2 minutes.
4) Now pour 2 cups of water and pressure cook it.(2 whistles). Strain mutton pieces
     and keep aside.
5) Now take a kadai ,heat oil and ghee.Now add sliced onion and fry them till its
    colour changes to light brown.Take out half portion of onion slices for oil and keep
    aside.And fry rest of the onion slices to dark brown.Fry them in medium heat.Also
    take this portion of fried onion or beresta from oil and keep aside.Let it cool down
    and then keep it in refrigerator for half an hour.It will make beresta crispy.
6) Now in the remaining oil again put lightly fried onion and then add mutton pieces.
    Mix it well with fried onion.Cook it for 2 minutes in medium heat.
7) Now add ginger and garlic paste.Mix them well.Then add nihari masala.saute it for
    another 4-5 minutes in medium heat.
8) Now add meat broth from pressure cooker and let it boil.Cover the kadai and cook
     till mutton is almost done.
9) In a frying pan dry roast 1-2 tbsp of wheat flour / atta for few seconds.
10) Now sprinkle roasted flour over mutton and mix them well.Cook for another 5-6
     minutes .Atta will help your gravy to become thick.Check the seasoning.
11) Now add crispy fried onion ,mix them well.Your mutton nihari is reay to serve.

 Serve hot with roti,naan or rice.