CHICKEN 65 IN MICROWAVE OVEN

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Chicken 65 is a spicy Indian chicken dish, traditionally cook in iron frying pan but I make it in microwave oven for save time. Generally it is very hot in taste but you can avoid red chili powder or can use Kasmiri red chili powder in stand of general chili powder, in such way it can be presentable for kids also. Chicken is good for the health of bones and muscles. Prepare this dish with paratha or roti.

INGREDIENTS
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• Boneless and skinless chicken small size pieces – 500 gm
• Ginger paste 2 tbsp
• Garlic paste 3 tbsp
• Red chili powder 2 tsp
• Chopped onion – 2 cups
• Lemon juice 2 tbsp
• Sour curd beaten –1 cup
• Garam masala powder
• Corn flour – 5 t0 7 tbsp full
• Refine oil – ½ cup
• Curry leaves – 2 tbsp
• Salt to taste

PROCESS
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• In a bowl combine chicken with ginger & garlic paste, salt, 2 tbsp oil and lemon juice
• Marinate for 4 to 6 hours, chicken juice comes out and chicken will be tender
• Mix corn flour with the chicken
• Heat oil in a frying pan slowly add chicken pieces one by one
• Fry until chicken pieces become golden brown in colour
• Keep aside, now transfer the remaining oil in a ovenproof bowl
• Add garam masala, little bit of salt and curry leaves with curd
• Marinate the chicken pieces in the mixture
• Keep in microwave oven for 20 minutes in high
• In a frying pan heat 1 tbsp oil and add chopped onion and fry till the colour turns brown
• Sprinkle the onion on the dish
• Serve hot 

CHICKEN 65

PREPARATION TIME - 15 MINUTES
COOKING TIME - 20 MINUTES
SERVE FOR - 4

HOT AND SOUR CHINESE SOUP

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This is a popular dish of china. Chicken hot and sour soup is a favorite dish for Chinese people. I have included vegetables in this soup to make the dish healthier and tasteful . I am using chili garlic paste in this soup. Some Chinese sauces are also used to give it an authentic Chinese aroma. The red colourd , thick soup is mouth watering and perfect to fulfill your appetizer .

INGREDIENTS
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• Chicken pieces with bones – 300gm
• Large 7 cups chicken stock
• Very finely chopped vegetables like mushrooms, Chinese cabbage, carrots, French beans or spring onion
• Hot and sour sauce – 2 tbsp
• Tomato ketchup – 3 tbsp
• Fruit vinegar – 1 tsp
• Corn flour – 1 tbsp mix with ½ cup water
• Salt to taste
• White pepper powder – 1 tbsp

INGREDIENTS  FOR CHILI GARLIC PASTE
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• Dry red chili – 4
• Garlic flakes – 5
• Hot water- 3 tbsp
• Fruit vinegar – 1 tsp
• Refine oil – 2 tsp
• Sugar – 2 tbsp

PROCESS FOR SOUP
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• In a pressure cooker put chicken and 7 cups water
• Add salt and cook for 3 or 4 whistle
• Remove from fire and let to drop the presser
• Strain the stock and keep away the chicken pieces
• Now in this same presser cooker add oil and wait to heat
• Add chili garlic paste and cook for few seconds
• Add all the vegetables and salt
• Cook for 10 minutes or until the vegetables become tender
• Add all sauces, chicken and stock
• Cook for another 10 minutes
• Add corn flour mix
• Serve hot with pepper powder

PROCESS FOR CHILI GARLIC PASTE
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• Sock chili in hot water for 10 minutes
• Remove seeds and make a fine paste with garlic , oil ,salt and vinegar
• You can store this paste for 1 week in fridge 

HOT AND SOUR CHINESE SOUP

PREPARATION TIME - 3 MINUTES
COOKING TIME - 12 MINUTES
SERVE FOR - 4

THAI SPICY PRAWN SOUP

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Thai soups are enriched with a distinctive mellow flavor. Generally, Thai soups are spicy and hot in compared with other soups of world. This soup is made with coconut milk and prawn. It is very much healthy and easily digestible. Prepare this recipe in dinner in winter season.

INGREDIENTS
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• Medium size prawn – 50 gm
• Vegetables stock -  2 large cups
• 5 slices galangal or you can use chopped ginger 1 tbsp ( galangal is a Thai ginger, taste is slightly different from ginger, now-a-days it is easily available in super market)  
• Coconut milk thick – 1 cup
• Coriander sprigs with roots – chopped 2 tbsp
• Black pepper corn crushed -  2 tsp
• Thai fish sauce – 2 tbsp
• Lemon juice – 2 tbsp
• Refine oil – 2 tsp
• Salt to taste

PROCESS
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• Heat oil in a deep bottom sauce pan, add galangal and prawn
• Cook for few minutes so the flavor get inside the fish
•  Add vegetable stock and coconut milk
• Simmer for 10 minutes
• Add salt and pepper
• Add fish sauce and lemon juice
• Served hot sprinkle with chopped coriander leaves and roots

THAI SPICY PRAWN SOUP

PREPARATION TIME - 5 MINUTES
COOKING TIME - 7 MINUTES
SERVE FOR - 4

CHILI POTATO

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Chilly Potato alias French Fry is a popular Indo Chinese starter as well as a tasty snack for tea time. Vegetarian people and kids like this side dish very much. Given below, the step-by-step process for preparing these crispy chilly potatoes at home.

INGREDIENTS
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• Potato - 3 (250 grams)
• Green chilies – 4 to 5 (finely chopped)
• Soya sauce - 1 tbsp
• Chilly sauce - 1 tsp
• Vinegar -1 tsp
• Salt - ½ tsp
• Oil - to fry the potatoes and cook chilly potato
• Capsicum (slice them length wise thinly)
• Onion (slice them length wise thinly)

PROCESS
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• Wash potatoes properly and boil them then peel and fry potatoes heat oil in a pan.
• When oil gets heated up place potatoes in pan and fry till they get golden brown color.
• Fry all potatoes like wise and place them in as sieve so that excess oil gets strained out.
• Heat another pan, add 2 tbsp oil. 
• When oil gets heated add green chilies. 
• Cook for a while On low flame and then add onion and sauté them, then add capsicum and mixed it well and sauté them till it become little brown and add fry potatoes and mixed it well, then add soya sauce, vinegar, salt, chili sauce and mixed it well and little bit water and cook for a while On low flame.
• Chilly potatoes are ready.
• Take out in a saucer and garnish with green coriander leaves. Serve hot and spicy chilly potatoes.

CHILI POTATO

PREPARATION TIME - 15 MINUTES
COOKING TIME - 30 MINUTES
SERVE FOR - 2