Khana Khazana

Chicken cooked in sweet ‘n’ sour gravy

Ingredients:

12-13 small pieces of boneless Chicken
Oil For deep frying
For the Marinade :
1 Egg
2 tbsp.. Refined flour
1 tbsp. Cornflour
1 tsp. Ginger paste
1/4 tsp. White pepper
For the Sauce :
1/2 tsp. each of Ginger- garlic paste
2 Spring onions, each cut into 4 pcs.
5-6 small Capsicums,cut thinly into rounds
1/2 tsp. Black pepper
1 cup Chicken stock
3/4 cup Tomato sauce
1 1/2 tbsp. Soya sauce
3 tbsp.. Sugar
1/3 cup Vinegar
2 1/4 tbsp.. Cornflour mixed with 1/4 cup water
2 tbsp.. Oil
Salt according to taste
For Garnishing :
Tops of Spring onion thinly sliced
Serve with     Plain White rice

Method:

1. Combine all the ingredients under marinade and rub this marinade on the chicken pieces. Marinate for 30 minutes.
2.Heat oil in a frying pan and fry the chicken pieces until golden brown in color and keep aside.
3.For the sauce, heat oil in a frying pan, add ginger, garlic, spring onion, capsicum, pepper, and salt.
4.Stir fry over a high flame for 2-3 minutes, then add the chicken stock, tomato sauce, Soya sauce, sugar, vinegar and salt.
5.Stir and bring to a boil, add the fried chicken pieces and mix well.
6.Simmer uncovered for 2 minutes, then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick.
7.Serve hot garnished with spring onion tops.

A very popular Chinese snack made with chicken stuffing.
Ingredients     For Filling :
1 cup or 225 GMS of Cooked chicken pieces
2 Spring onions, chopped
1/2 cup or 115 GMS of shredded Cabbage
1 tsp. Soya sauce
1 tsp. cornflour
Oil for frying
Salt according to taste
For the pancakes :
1 cup Plain flour
1/2 cup of Cornflour
1 Egg
Peanut oil for cooking
Serve with     Tomato Sauce OR Chilli Sauce.
Method     For Filling :

1.Cook cabbage in a little boiling water for 2 minutes.
2. In a nonstick pan put 1 tsp. oil and fry the onions for 3 minutes and then add the chicken pieces and cabbage, cornflour, salt and Soya sauce. Mix well and keep aside.
For the pancakes :
1.Mix together cornflour, plain flour, salt and egg. Gradually add 4-5 cups of water and beat well.
2.Heat a little peanut oil in a frying pan and pour the pancake batter to cover the base thinly and cook on one side .
3.Put the filling on the cooked side of the pancake and roll it and fold in the sides. Secure the ends with cornflour paste and fry the rolls in hot oil. Fry until light brown, drain and serve hot.

Chicken balls in Manchurian sauce.

Ingredients For the Manchurian:

250 GMS Raw minced Boneless chicken

1/2 cup Refined flour
1 tsp. Ginger Paste
1 tsp. Garlic Paste
1/4 cupCornflour
1 tsp. Soya Sauce
1/2 tsp. Chili sauce (optional )
Oil For deep frying
Salt To taste
For the sauce:

4 tbsp. Ginger, finely chopped

1tbsp. Garlic, finely chopped
2 tbsp. Green chilies, finely chopped
2 tbsp. Soya sauce
1/2 tsp. Chili sauce
3/4 tsp. White pepper
1 tsp. Sugar
3 cups Chicken stock
3 tbsp. & 1/4 cup Cornflour mixed with water
4 tbsp. Oil
Salt according To taste
Serve with     Serve with rice or noodles.

Method     For the Manchurian:

1. Combine all the ingredients mentioned for making the balls for Manchurian .
2. Set aside for 15 minutes.
3. Heat the oil in a frying pan.
4. Make small balls of this mixture, squeezing out excess water to prevent breakage.
5. Deep fry the balls a few at a time and drain when golden brown and cooked. Set aside.
For the sauce:
1. Heat 4 tablespoons of oil in a pan. Add the ginger, garlic and green chilies and cook for 1 minute.
2. Add the Soya sauce, chili sauce, pepper, sugar, stock and salt. Bring to a boil.
3. Add the fried balls and cook on low heat for about 3 minutes.
4. Add the cornflour mixed with water and stir continuously, so that the sauce become thick.
5. Garnish with spring onion and chopped coriander leaves.

Leavened white bread stuffed with tomato, baked in Tandoor.
Ingredients

5 cups - 7 cups bread flour
1 cup tomato juice
1 cup water
1 package active yeast
1/4 cup vegetable oil
1/3 cup honey
1/4 cup chopped fresh parsley
1/4 cup chopped fresh green onions
2 large pressed garlic cloves
1 medium carrot, cut into small pieces
1 teaspoon salt
Method

1. In a sauce pan, heat the tomato juice and water until warm to the touch.
2.Pour into a large bowl, and add yeast and honey; stir to dissolve yeast. Allow to rest until yeast becomes creamy. ,
3. Now mix oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead for five minutes on a floured surface.
4. Place dough in a greased bowl, and allow it to rise in a warm place until doubled in size.
5.Now divide into halves. Form two loaves, and put into greased 9 x 5 inch loaf pans. Allow to rise until loaves have doubled in size.
6. Bake at 400 degrees F (220 degrees C) for about 30 minutes, until golden brown. Remove from pans and allow it to cool.

Leavened white bread stuffed with garlic, baked in Tandoor.

Ingredients

4 cups bread flour
1 3/8 cups water
3 tablespoons olive oil
1 teaspoon finely minced garlic
3 tablespoons sugar
2 teaspoons salt
1/4 cup grated parmesan cheese
1 teaspoon dried sweet basil
1 teaspoon garlic powder
3 tablespoons chopped chives
1 teaspoon coarsely ground black pepper
2 1/2 teaspoons yeast
Method

1. In a large bowl, stir together yeast, water, and 1 teaspoon sugar. Keep it aside .
2. Add the remaining sugar, and rest of the ingredients along with the above yeast mixture in the bowl. Combine until dough forms, and then turn out on a floured surface. Knead until dough is elastic.
3. Grease a large bowl. Place the dough in the bowl, and cover the bowl with a damp cloth, and set aside in a warm place to rise for 30 minutes.
4. Divide dough in half. Shape into loaves, and place into two greased 8 1/2 x 4 1/2 inch bread pans. Again keep it aside to rise for 30 minutes.
5. Bake at 375 degrees F (190 degrees C) for 40 minutes.

Homemade Bun Recipe
Ingredients

4 to 5 cups all-purpose flour
4 1/2 teaspoons active dry yeast
1 cup milk
3/4 cup water
1/2 cup vegetable oil
1/4 cup white sugar
1 teaspoon salt
Method

1. Stir together 2 cups flour and the yeast.
2. In a separate bowl heat milk, water, oil, sugar and salt to lukewarm on top of Gas. Add all at once to the flour mixture and beat for about 3 minutes.
3. Add enough flour to make a soft dough. Mix it well and let it rest for about 10 minutes.
4. Now shape them into slightly flat balls and place on greased baking sheet.
5. Bake in a preheated 400 degrees F (205 degrees C) oven for 12 to 15 minutes or until doubled in size.

Leavened white bread stuffed with Cinnamon, baked in Tandoor.
Ingredients

For the Bread :
2 cups all-purpose flour:1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla
For Topping :
2 tablespoons white sugar1 teaspoon ground cinnamon2 teaspoons butter or margarine
Method

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9×5x3 inch loaf pan.
2. Measure flour, sugar, baking powder, soda, cinnamon, salt, milk, oil, eggs, and vanilla into large mixing bowl. Beat for 3 minutes. Pour into a greased pan and smoothen the top. Sprinkle with topping.
To make topping:
1.Combine 2 tablespoons white sugar, 1 teaspoon cinnamon, and butter, mix until crumbly.
2. Sprinkle topping over smoothed batter. Using knife, to give a marbled effect.
3. Bake in 350 degree F (175 degree C) oven for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to the surface & allow it to cool.

Leavened white bread stuffed with Onion, baked in Tandoor.
Ingredients

2 package active dry yeast
3/4 cup warm water
2 cups scalded milk, cooled
3 tablespoons sugar
2 1/2 teaspoons salt
3 tablespoons butter or margarine
6 1/4 cups all-purpose flour
1 package of onion soup mix
Method

1. In a large bowl, stir together yeast, warm water, and 1 teaspoon sugar. Keep it aside .
2. Add milk, remaining sugar, salt, butter or margarine, flour, and soup mix to the yeast in the bowl. Combine until dough forms, and then turn out on a floured surface. Knead until dough is elastic.
3. Grease a large bowl. Place the dough in the bowl, and cover the bowl with a damp cloth, and set aside in a warm place to rise for 30 minutes.
4. Divide dough in half. Shape into loaves, and place into two greased 8 1/2 x 4 1/2 inch bread pans. Again keep it aside to rise for 30 minutes.
5. Bake at 375 degrees F (190 degrees C) for 40 minutes.

Leavened white bread formed into cups and baked in Tandoor
Ingredients

2 packages active dry yeast
1 3/4 cups warm water
2 cups bread flour
2 cups whole wheat flour
1 egg white
Method

1. Dissolve yeast in warm water. Add one cup of bread flour and one cup whole wheat flour. Mix until smooth. Keep adding flour, (alternating bread flour and whole wheat flour) and mix until very hard to mix.
2. Take dough out on a floured surface, and knead until dough is smooth and not sticky.
3. Roll into a ball. Place into a greasy bowl. Cover, and let it rise in a warm place until doubled say for 2 hours.
4. Divide into equal balls. Place on cookie sheets, and flatten them. Allow to rise for another 1 to 2 hours. If desired, brush with egg white.
5. Bake in a preheated 375 degree F (190 degree C) oven for 40 to 50 minutes. When done remove from oven, and let cool.
6. Cut a circle out of the top of each loaf, and compress it to form a bowl.