Perfect Poori Masala Recipe

Poori

•  Whole wheat flour - 3 cups
• Semolina(rava) - 3 tbs
• Salt - 1 tsp
• Water 1 cup+2 tbs (or as needed)

 Potato masala

• Potato - 4 (400g)
• Onion - 2 (200g)
• Ginger - 7g
• Garlic - 8g
• Green chilli - as needed
• Curry leaves
• Cashew 2 tbs
• Tomato - a small (50g)
• Coriander leaves
• Fennel seeds - 1 tsp
• Turmeric powder - 1/2 tsp

 Method

 Potato masala

• Cut potatoes into cubes
• Cook them along with salt, turmeric powder and some water
• Add 1 tablespoon of oil in a pan and splutter 1 teaspoon mustard seed
• Add fennel seeds
• Add onion and stir and cook for 10 minutes until the colour changes 
• Add crushed ginger-garlic, green chilli, curry leaves, cashews and stir and cook for 2 minutes
• Add turmeric powder and salt as needed
• Now add cooked potato and water as needed
• Stir in tomato and coriander leaves
• Combine well and turn off the heat.
• Delicious potato masala is ready.

 Poori

• Add flour, semolina and salt to a bowl
• Add water little by little and make the dough
• The dough should not be too soft or too stiff
• Do not knead the dough a lot.
• Rest the dough for 10 minutes
• Then divide into small balls
• Roll each ball into disc; It should not be too thick or too thin
• Heat the oil for deep frying (210 degree Celsius)
• Slide the poori carefully into the hot oil
• Wait for a while and then press down gently with a spatula
• It will puff up; Flip and cook the other side also.
• Take out from the oil and make remaining poori in the same way
•  Serve hot with poori masala.

RESTAURANT STYLE CHICKEN HAKKA NOODLES RECIPE

Chicken Noodles

  Ingredients

• Hakka noodles 150g

  To marinate

• Chicken 500g
• Salt
• Vinegar 1 tsp
• Egg 1/2 
• Pepper 1/2 tsp
• Corn flour 1 1/2 tbs

  Vegetables

• Carrot 1 small (50g)
• Cabbage a small piece (50g)
• Onion 1 small (50g)
• Capsicum 1 small (50g)
• Spring onion 
• Garlic 2 tbs

 For sauce mix

• Soya sauce
• Red chilli sauce
• Vinegar 1 tsp

Other ingredients

• Eggs 2
• Salt & pepper 
• Sugar 1 tsp

 Method

• Boil 2 1/2 liters of water and add 1tbs salt
• Add noodles and cook until they are chewy and spongy. Do not over cook. Follow the packet instructions.
• Drain when they are done. Pour some cold water over the noodles to stop further cooking. Shake off the excess water and keep aside.
• Marinate chicken with the mentioned ingredients
• Cut veggies and set aside.
• Heat 2 tsp gingelly oil in a pan
• Crack 2 eggs and scramble on medium high flame. Do not over cook the eggs.
• Season with salt and pepper
• Transfer into a pan
• Heat more oil and shallow fry the marinated chicken until just cooked. Do not over fry the chicken. When they are done transfer into a pan and set aside.
• Mix together soya sauce, red chilli sauce and vinegar and keep ready.
• In a kadai /wok heat 2 tbs of gingelly oil.
• Keep the flame high.
• When the oil is hot enough, add onion and stir and cook for 1 minute.
• Further add carrot, garlic and spring onion white.
• Stir and cook for 1 minute.
• Now add capsicum and stir and cook for 30 seconds.
• Add cabbage and stir for 1 minute.
• Add salt ,pepper and sugar. Adjust the amount of salt and pepper according to your taste.
• Stir well.
• Add noodles and sauce mix and stir well without breaking them.
• Further add scrambled egg, fried chicken and stir for 2 minutes.
• Sprinkle spring onion green.
• Delicious chicken noodles is ready.
• Serve hot.

Restaurant Style Chili Chicken | Dry Chicken Chilli Recipe

Chili Chicken

Ingredients

 To marinate

• Chicken - 500g
• salt as needed
• Ginger garlic paste - 2 tsp
• Kashmiri chilli powder - 1 tsp
• Pepper powder - 1/2 tsp
• Vinegar - 1tsp
• Soya sauce 1 tsp
• Egg white - 1
• Corn flour - 4 tbs

 For sauce

• Soya sauce 2 tbs
• Red chilli sauce 1 tbs
• Tomato sauce 2 tbs
• Pepper powder 1/4 tsp
• Kasmiri chilli powder 1 tsp
• Vinegar 1tsp
• Water 3 tbs
• Onion 2 medium (150g)
• Capsicum 1 (75g)
• Green chilli - 6
• Ginger 8g
• Garlic 15g
• Sugar 1 tsp
• Spring onion

 Method

• Cut chicken into small cubes/strips
• Cut the onion and capsicum into 3cm cubes
• Finely chop the ginger, garlic, green chilli and spring onion  
• Mix together soya sauce, red chilli sauce, tomato sauce, vinegar, pepper, red chilli powder and water and keep ready
• Marinate chicken with all the ingredients other than corn flour
• Rest the chicken for 30 minutes
• After 30 minutes add corn flour and combine well
• Deep fry in hot oil
• Do not over fry the chicken
• Drain and keep ready
• Heat 3 tbs oil in a kadai/wok
• Keep the flame high
• Stir and cook for the cubed onions for 2 minutes
• Then add capsicum, ginger, green chilli and spring onion white
• Stir and cook for 2 minutes
• Add garlic and stir for 2 minutes
• Add sugar and stir well
• Now add the sauce mix and bring it to boil
• Add the fried chicken and stir for 2 minutes
• Finally add spring onion green 
• Delicious chilli chicken is ready
• Serve hot