Chicken Dum Biriyani (pukki)

Guys we have lot of methods and varieties for Dum biryani. But out of all my tries I found this as my standard cooking style for my biryani . Which became one among tempting dishes for main course for every other weekends to my Family members. I would love to share this recipe (of course adapted from so many videos and web sources) with you all.

Ingredients as follows :-

.............................................

For cooking chicken :

-----------------------

Chicken - 1 1/2 lbs

Biryani masala - 3 tbs

Green Chillis - 6 no.

G/G paste - 2 tbs

Curd - 6 tbs

Whole spices - 2 - 5 no. each (bay leaves+ cardamom + cloves + javntri + peppercorns + cinnamon + Kala jeera + star anise)

Coriander leaves - 1 cup chopped finely
mint leaves - 1 cup chopped finely

Lemon - 1 whole

oil - 3 tbs
Chilli pdr - 1 tbs

Turmeric - 1 tsp

Salt to taste

For cooking Basmati Rice:

---------------------------

Basmati Rice - 3 cups

Water - 3/ 4 the vessel you use

kala Jeera - 1 tsp

Whole spices - 1 each

oil - 2 tbs

For assmbling & topping the Biryani:

-------------------------------------

Dry kismis - 1/2 cup

Cashew broken - 1/4 cup

saffron + food color in Dissolved in 2tsp warm milk

Chopped mint and coriander leaves - few

Biryani masala - 1/2 tsp

Aluminium tray - 1 (or a bakeware tray for cooking the rest 30 % of it)

Aluminium foil - of tray size

Fried onions - 1/2 cup (use store bought, if not can cut a big onion into thin slices and fry nicely in some oil and take that out of it. can use that oil for further process)

Butter - 1/2 slab

Salt to taste

Procedure :-

.........................

For Cooking Chicken ->

-Cut chicken into medium size pieces, clean and marinate with chilli pdr + salt + 1/2 lime + turmeric, and keep aside for 2 hours.

- Mean while get ready with all the ingredients needed for cooking chicken (75%).

- Take a Wide non-stick pan on the medium flame. Add the whole spices allow to splutter, then follow with G/G paste and green chillis. after few minutes add the marinated chicken. Mix well and leve the chicken on medium flame for 5 minutes till it looses all its moisture content.

- Now, it's turn to add Biryani masala, curd, 1/2 lemon, chopped leaves & salt to it. Check Salt lever to be little milder as we are going to add some salt to rice while cook. Blend evenly so that all the ingredients mix up well and adjust your spice level with some chilli powder if want more hot.

- Once you assure that chicken cooked 75% turn off the stove and keep aside.

For cooking Rice ->

-Take excess water in a deep vessel on High flame,add Oil, whole spices, kala jeera, salt to it.

- One the other hand wash the rice finely and drain well, keep aside.

- The moment water starts boiling add the rice to it. Kepp stirring occasionally so that rice wont stick to bottom.

-Turn of the stove once you feel rice cooked 75 % as shown in the picture turn off the stove.

-And drain excess water from rice using a good stainer immediately. Caution of hot doing this job

For Assambling ->

- Get ready with all your topping ingredients before you start assembling.

-Take the aluminium tray arrange the cooked chicken on the bottom of the tray as shown. keep the excess gravy with you separately to put on the rice layer and can serve with biryani while eating as biryani gravy.

- Top the chicken with fried onions. then add rice gently spreading evenly all around.

- Now its turn to add one by one toppings like dry fruits, butter, chopped leaves, sprinkle biriyani masala and the left over gravy.

- Do a crisscross on the rice with saffron milk as shown in the picture.

- Cover the tray with a foil and put that for 1 hr in a preheated oven at 450'F.

- Turn off the stove once the time is over and leave it in the oven for 15 minutes at least. Am sure by this time your house will be diffused of the biryani dum all around. Make sure you leave your Windows open to get free of the smell.

Not but least get ready with a cup of cucumber kachumbri, few lemon wedges and seruwa(Biryani gravy) for your dinner. Enjoy with a diet coke and a movie on your TV screen.

Egg Fry...

There are so many varieties of eggs dishes. Eggs are really rich in proteins that you can make your children to have it regularly at home.This is very old recipe comming from my grandmothers time.


Here is the recipe.


Ingredients:

• Eggs-6 no Boiled n shell out and cut then into 2 halves
• Tamrind-lemon sized (extract thick tamrind pulp from it)
• chilli powder-1 spoon
• Salt- as per taste
• Onion -1/2 thin slices or crushed
• ginger garlic paste-1/2 spoon(op)
• Turmeric powder-1/4 spoon
• curry leaves-few
• green chillies-2 slitted lengthwise(op)
• oil -4 tb for frying.

Procedure:

• Mix tamrind pulp,chillipowder,salt,turmeric powder,ginger garlic pasteand sliced onions in a bowl.(check the taste once,as sour,salt,spicy should be equal to taste)





• Take a wide ,1 inch height pan or tava and add oil.


• Once it gets heated take each egg half and coat with this tamrind pulp mix and tranfer to the frying pan/tawa.Pour any left over mixture on eggs at last.
  
  
• Now add some chopped curry leaves and green chilles on top ,





• fry these on slow flame as the raw smell of tamrind should go.(almost takes 1/2 hr for 1 batch)


• Once the gravy gets thickens little turn eggs carefully and fry for 5 more minutes.


• Serve hot with rice and its a best combination with dal(thalimpu pappu).

Note:

• You can replace eggs with fish pieces,paneer cubes and tofu.

Instant Fish Fry

Ingredients:
.........................
Fish any kind- 2 large pcs
chilli pdr-2 tsp
coriander pdr-1 1/2 tsp
lime juice- 1/2 tsp
GG paste- 1 tsp
green chillis slit- 4 whole
curry leaves- few
any seasoning masala- 1/2 tbs (I used Shan's fish seasoning masala)
oil-2 tbs
turmeric- pinch
salt- according to taste

method to follow:
.................................
- marinate the fish will all the above ingredients with little oil and keep aside for 15 minutes.

- Take a pan and ad 2 tbs oil and allow to heat up.
-Add pinch of mustard and cumin seed and wait till splutter. now, place the fish gently in the pan.
- On a medium flame let the fish be cooked with the oil itself. Turn fish up to down taking small intervals. check the spicy level and can adjust with chilli pdr according to taste.
- once the fish appears to be cooked turn off the stove and serve with hot rice and pappu.

Comments:
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My hubby and my friends are big fan of this fry. It tastes yummy and cooking process is easy. i do follow this recipe for boiled potato wedges, paneer slices.

Egg Pulusu..

Ingredients:

• Boiled eggs-8no(make slits along the length of each egg)
• Onion -1 big (finely chopped)
• Green chillies-2(slit length wise)
• Tomoto -1
• Chillipowder-1spoon
• Corriander powder-1/2 spoon
• Cumin Powder-1/2 spoon
• Tamrind-1 small lemon sized(soak it in warm water and extract juice from it)
• Jaggery or sugar-a little(opt)
• Salt -as per taste
• Curry leaves-few.
• Corriander leaves-fistfull

Tempering:

• Mustard seeds
• Red chilli pods-2
• Curry leaves-few
• Fenugreek seeds-1/4 spoon

Procedure:

• Take a wide bottomed vessel add oil and then tempering,once mustard seeds splutters add onions ,fry till they turn transparent.
• Add finely chopped tomoto, curry leaves and green chillies fry for few minutes till soft, now add chilli powder, corriander powder, cumin powder, salt and then tamrind juice.
• If needed add some water and allow it boil for abt 15 min, add sugar or jagery
• Check for the consistency and add boiled eggs and corriander leaves and let them boil not more then 3 min in the gravy.

Note : It is not good to eat over cooked Egg, so donot over boil them.

Mutton Kurma...

Ingredients:

• Mutton-1lb
• Onion-1 small(finley chopped)
  
• Tomotoes-2 medium sized(finely chopped)
• Chilli powder-11/2tspoon
• Ginger Garlic Paste-1tbspoon
• Turmeric Powder-1/2 tspoon
• Salt -as per taste
• Curry Leaves -few.
  

Masala:

• Coconut-1/2 cup(Dry or Fresh)
• Cloves-4
• Caradomom-2
• Cinnomon-small piece.
• Sahjeera-1/2 tspoon

Grind coconut,cloves,cardomom,cinnomon to a smooth paste by adding little water into paste,at last add sahjeera to the paste and grind it once or u can add crushed ones.

Procedure:

• Take a Pressure cooker or deep bottomed vessel on a stove,add 3tb spoon oil and fry the onions till they turn brown in color,then add ginger garlic paste and fry till its strong aromo leaves out.
  
• Add mutton ,chilli powder,salt and turmeric powder and fry these in medium flame till it oozes oil all around.
• Now add chopped tomotoes ,fry for 5 min or till tomotoes are well cooked.
• Add about 1 cup of water to it and pressure cook it(cooking time depends on the quality of mutton).
• After pressure goes,bring mutton to boil and then add grinded masala paste.
• Take other pan ,add 1/2 tspoon of oil and then add curry leaves and fry them and add it to boiling mutton .
• Garnish with corriander leaves.
• Serve hot with steam rice or with indian bread.
  

Chepala Iguru (Recipe 2)

Ingredients:

• Fish -1 lb


• Chilli powder-2 tsp


• Turmeric Powder-1/4 tsp


• Salt -as per taste.


• Ginger Garlic Paste-1 tsp


• Onion -1 finley chopped


• Tomato-1 small (finely chopped)


• Curry Leaves-Few


• Garam masala-1/2 spoon or any home made masala(which is very optional)


• Oil

Procedure:

• Fry chopped onions in a pan till transparent and cool it down.


• Apply chilli powder,salt,turmeric powder and a spoon of oil to fish and microwave it for 5 min each side or u can fry on pan.


• Now grind fried onions,chilli powder,ginger garlic paste into fine paste.


• Now add 2 spoons of oil in kadai, let the oil heat up, then add chopped tomatoes and curry leaves. Fry for abt 2 min and then add ground masala paste.


• Fry for abt 3 minute and then add fish pieces, fry till the masala is well coated to fish.
• Serve hot with Rice.

Chepala Iguru (Recipe 1)

Ingredients:

• Fish-1 lb


• Onions-1 medium (finely chopped)


• Green chillies-4 (slit into halves)


• Ginger Garlic Paste-1 tsp


• Chilli Powder-1 tsp


• Bay Leaf-2


• Salt as per taste

For Masala:

• Cardamom pods-3


• Cloves-3


• cinnamon stick-2 (1" inch Pieces)


• Poppy seeds-2 tbsp
  
• Coconut-3 tbspoons(grated)


• Onion-1/2 small

Procedure:

• Marinate fish pieces by adding salt ,chilli powder and turmeric powder for 1/2 hr.
• Grind all the ingredients for masala into fine paste.
• Take a pan add 2tsp of oil and fry the fish pieces and keep aside or u can microwave it.
• In the same pan add another 3 spoons oil ,then add bay leaves, chopped onions, green chillies and fry them till the onions turn transparent .
• Add Ginger Garlic paste, fry till the strong odour leaves.And then add grinded masala paste and fry in medium flame till oil oozes out from the masala.
• Now add fish pieces, stir altogether carefully with out letting the Fish break and cover it for 5 min. Finally garnish with corriander leaves .
• Serve hot with Rice.

Royallu Mudda kura

Ingredients:

• Fresh Prawns - 1/2 kg (shelled, head & tail removed and de-vein, washed).


• Onions - 2 big finely sliced


• Red chilly powder - 1 tsp


• Turmeric powder - 1 big pinch


• Salt to taste


• Curry leaves - 15-20


• Oil - 1/2 tsp

Make a paste:

• Garlic - 4-5 flakes


• Coriander seeds - 1tsp


• Cloves - 2-3


• Cinnamon - 1'' piece


• Poppy seeds - 1/2tsp (soak in warm water for 10 mins)


• Fresh Coconut piece - 2'' piece

Grind all the above ingredients into paste by adding 1-2tbsp of water.

Procedure:

• Marinate prawns in salt, turmeric powder and chilli powder for half an hour.


• Boil the marinated prawns till they are almost done for4-5 mints.


• Heat oil in a cooking vessel, add the onions and curry leaves and saute till the onions turn transparent.


• Add the paste and combine well and cook on medium heat for 4-5 mins stirring continously. You will find that the mixture sticks to the vessel.


• Add the boiled prawns with left over water, if any.


• Cook on low heat till the prawns cook in the curried paste for 8-10 mints.


• There should be no water content and stir fry till the curry coats the prawns and appears like a stir fry fish.


• Serve hot with rice.

Fish Fry

Ingredients:-
Ø 6-7 fish fillets
Ø 2-3 tbsps oil

Ingredients for Marination:-
Ø 1/3 tsp turmeric powder
Ø 1 tsp red chilly powder
Ø 1 tsp garlicginger paste
Ø 1 tsp coriander powder
Ø 1/4 tsp cumin powder
Ø 2 tbsp chopped onions
Ø 3/4 tsp fennel seed powder
Ø 1/4 tsp garam masala
Ø salt

Paste all of the above ingredients.

Procedure:- Wash the fish. Apply the grinded paste to the fish fillets and keep it aside for 20mints.
Take a pan and heat it and pour 3 spoons of oil and add some curry leaves and fry for 5 seconds. Now add the marinated fishfillet and cook them on low flame for 7-8 min on each side.Make sure both sides turn into golden brown color and they don’t burn or get stuck to the vessel.Turn off heat and serve it hot with white rice.

Chicken liver fry

Ingredients:

• Chicken liver-1 lb
• Mustard Seeds- 1/2 tsp
• Cumin- 1/2 tsp
• Onion-1 medium size finely chopped
• Tomato-1 small finely chopped
• Red chilli powder-1 tsp
• Coriander powder- 1 tsp
• Cumin Powder-1/2 tsp
• Garam masala powder-1/2 tsp
• Ginger Garlic paste-1 tbsp
• Turmeric powder-1pinch
• Whole spices-each 1 piece
• Salt-adjust to taste
• Coriander leaves- finely chopped (Garnish)

Procedure:

• Wash the liver properly in lke warm water and apply some turmeric to it.
• In a cooker add cook liver along with whole spices, little salt and little water for 2 whistles and switch off the flame.
• Once the pressure is released open the lid and take the liver and chop it into medium sized pieces.
• Keep the water separated from the boiled livers aside.
• In a separate pan put some oil and add mustard and cumin seeds to it. Let them splutter, then add the chopped onions and fry them on medium flame.
• Once the onions are transperent and cooked, add ginger garlic paste and fry for some more time until the strong flavour leaves.
• Add all the malalas, and stir the mixture on low flame so that masalas do not burn.
• Now add the water from boiled livers. Close the lid and allow the mixture to get cooked well.
• Once the mixture is cooked properly add the chopped livers, tomatoes, coriander leaves and salt.
• Close the lid and let liver get cooked well with the masalas.
• After 5 min lower the flame and fry the livers for few minutes so that the extra water is evaporated.
• Turn off the stove and serve hot with rice or chapatis and enjoy.

Royyalu bachala aaku kura(shrimps in malabar spinach)

Ingredients:

shrimps-1lb
Brinjals-small 3 no.
Arby-small 3 no.
Tindora-8 no.
Ridge gourd- 1 medium peeled
Cauliflower-2 big florets
Any beans-neema beans/yellow peas/ chikkudi ginjalu a fistful
Drum sticks-6 cut pcs
Cluster beans-8 no.
Snow peas-8 no.
Kantola- 5 no.
Malabar spinach- 1/2 to the vegetables quantity
Cashew nuts- use if you have raw or else use dry nuts

For Masala:
..............
red onion- 1/2 of large one or 1 medium size
red chillies-5(according to hot)
garlic-2 pods
cumin-1/2 tea spn

blend into coarse paste don't add water watch for chillis grind properly.

method:
...............
-Add little oil to a deep bottomed pan. then allow few mustard, one red chilli cut into pcs and some curry leaves to splutter.
-then add all the vegetables chopped leaving the leaves and shrimp aside.
-once, all the vegetables sauteed well, add the masala little turmeric some salt and mix properly.
-allow it to be under medium flame until some vegetables turn tender.
-then, add the chopped leaves(don't throw the stems ofthe leaves can chop that too and add).
-on the other had add some chilli powder, turmeric and salt to shrimps and allow to microwave for 10 minutes.
-then, add the shrimps to the vessel and mix the whole content properly. don't add water to this curry as all the vegetables release some water including shrimps.
-leave for some 15 minutes under low flame till all the vegetables well cooked including shrimp.
-serve, with hot rice and some oil added to it.



tips:
........
-vegetarian people can avoid shrimp to have veg version.
-shrimp shells can be boiled and used for shrimp soup.
- any of the vegetables are missing can still prepare this curry.
-can add whole corn if interested.
-it serves for 5 people.

Chicken 65.

Ingredients:

• Boneless chicken -1lb (cut into small cubes)
• Pepper powder-1/2 tsp
• Ginger Garlic Paste-1 tsp
• Chilli sause-1 tsp
• China salt-1/4 tsp
• Egg-1
• Salt -as per taste
• Maida (all purpose flour)-1 tsp
• Corn Flour-2 tsp
• Oil for deep frying.

Add all the above ingredients except oil to chicken and marinate it for 1-2 hrs in refrigerator.

Deep fry the marinated chicken pieces in oil and keep aside.

Note: Maida and cornflour are used for binding purpose only .If you add more, chicken pieces may not come soft.

For seasoning:

• Jeera - 1tsp
• Green chilies - 5-6 (slitted length wise)
• Cashew nuts - few (opt)
• curry leaves -few
• China salt-1/4 tsp
• Chilli powder-1/2 tsp
• Food color - 2 pinch
• Sour curd-1 1/2 cup(approx)
• Oil-2 tbsp

Procedure:

• Heat oil in a skillet in medium flame, add cashew nuts and jeera, once the jeera starts spluttering add green chillies and curry leaves, fry for a minute.
• Add beaten curd to it ,stir it once and then add chilli powder, salt, china salt and food color to it.
• Let it boil for a minute and then add fried chicken pieces to it,stir them on a high flame for 2 minutes and simmer it for 2 mins.
• Garnish with onion rings and lemon.
• Now the spicy chicken 65 is ready to serve.
• Serve hot with soup or it goes well with egg fried rice.

You can try the same recipe with different seasonings like chopped ginger, garlic and spring onions without adding curd or by adding lemon juice to it.

Chicken fry...

Ingredients:

• Chicken -500 gms (cut into medium size pieces)


• Onions-1 medium size (finely chopped)
  
• Chilli powder-2 tspoons


• Ginger garlic paste -1 1/2 tspoon


• Garam masala powder-1/2 tspoon


• Green chillies-5(slitted slightly)


• Fresh Curry leaves-handfull


• Turmeric powder-1/2 tspoon
  

Preparation Method:

• Marinate chicken pieces with chilli powder,salt,ginger garlic paste and turmeric powder for an hour.


• Add 3 to 4 tbspoon oil in kadai,let it be hot.Add chopped onions and fry them in medium flame till they turn transparent.


• Now add marinated chicken to it and fry it in high flame for 5 min stirring continuously,reduce the flame cover the chicken with lid and let it be cooked(almost it takes 1/2 hour).


• Add some water if necessary to chicken to be done.


• Once the chicken is well cooked see that gravy consistency is thick ,then add green chillies , curry leaves and garam masala and let it fry in a medium flame stirring occasionally till color of the chicken turns dark brown in color
  
• .Now the delicious,yummy chicken fry is ready to serve.



• Serve hot with steamed rice and this is a nice combination with tomato rasam.

Fish Pulusu.

Ingredients:

• Fish-1lb
  
• Tamrind -1 lemon size
  
• Onion-1/2 (cut into large cubes)
  
• corrainder leaves-few
  
• Tomoto-1 medium(cut into large cubes)
  
• Turmeric-little

Masala:

• Onion-1 large


• Red chillies-8(adjust to your spice level)
  
• Garlic pods-3
  
• jeera -1 spoon
  
• Tomoto-1 medium size
  Cut onions length wise and saute them in tspoon oil,cool it down.Add above ingredients and grind it to smooth paste.

Seasoning:

• Mustard seeds-1/2 tspoon
• Red chilli pods-few
• Curry leaves-few
• oil -2 tbspoons

Preparation Method:

• Soak tamrind in warm water and extract juice from it and keep aside.


• Take a wide bottomed vessel on stove ,add oil and let it be hot.once it is hot add seasonings,onion cubes and tomoto cubes,fry them for a while.


• Now add masala paste and fry it for 2 min and add tamrind juice to it.


• Add turmeric powder ,salt as per taste and some water(if required) and let it boil for about 10 -15 min in medium flame with lid closed.
  
• Now add fish pieces to the boiling pulusu and corriander leaves.


• Switch of the stove once the fish is cooked.

If you dont like to add raw fish directly to pulusu,apply little bit salt and chilli powder to fish pieces ,fry them on a pan or microwave it for 5 min each side.

Or you can fry them in seasoning but this may result in breaking the pieces (depends on the kind of fish used)

Note:See that sour and salt tastes little bit more in pulusu before adding fish pieces (because once you add fish pieces the tastes will come down)

Same recipe can be used by adding boiled eggs also.

Vegetarians need not be worried.They can use same recipe substituting fish by paneer(home made)or by Bhendi.

If u use bhendi ,saute them in seasoning itself with one more tomoto .

Chicken Manchuria

Ingredients :-

For Chicken - 1/2 kg chicken fillets cut into cubes
1 tbsp soy sauce
1 tbsp corn flour
1 tbsp plain flour
salt to taste
1 egg
1 tbsp ginger garlic paste
oil for deep frying

For Sauce :-

Ginger finely chopped 2 tbsp
Garlic finely chopped 1tbsp
1 tbsp sweet chili sauce
Soya sauce 2 tbsp
Chicken stock 3 cups or 2 chicken cubes
3 tbsp Corn flour mixed with 1/4 cup water
bunch of scallops or spring onions chopped
2 tbsp oil
salt to taste

Method :-

For chicken - Marinate chicken in all the ingredients for 1 hour and deep fry it and keep it aside.

For Sauce :-

Heat the oil and fry the ginger garlic paste and chopped spring onions for 5 minutes. Now add the chicken stock, soy sauce, sweet chili sauce, salt and corn flour mixture and simmer it mixing from time to time till the mixture starts thickening and becomes saucy.
Now add the fried chicken to it and mix well and immediately take off from heat. It is advisable to add the chicken just before serving.
If using chicken cubes add a cup of water. The same recipe can be cooked with cauliflower or a mixture of vegetables

Tomato omelette

Ingredients-:
.............................

Tomatoes (big size) -2
onions(medium) -1
Rice flour -according to consistancy
green chillis- 4
cumin seeds -1/2 tea sp.
small ginger pc
salt -to taste

servings -:
..................
2 people

preferred time-:
..............................
Break fast/ Evening snack for school going children

method-:
...................
- Dice the tomatoes and onion finely.
- Grind green chillis, small ginger and cumin seeds corasely.
-Then mix both and add the salt according to taste.
-Now mash the mixed things finely till you get all well mixed.
-Adjust rice flour quantity depending upon the juisyness of the mix(donot add water).
-On a tawa or any pan pour a spoonful of dough/mix and spread evenly.
-Add little oil allowing the omlette to fry.
-Turn to other side one the upper one is done.
-omlettes are ready for servings.

Chicken Tandoori

Ingredients:

• Chicken legs---10 no
  
• Coriander Powder---1tsp
• Cumin Seed Powder---1tsp
• Garam masala powder---1tsp
• Ginger garlic paste---1tsp
• kastoori methi (dry fenu greek leaves)---1tsp
• Lemon Juice---1tbs
• oil---2tbs
• pepper powder---1tsp
• red chilly powder---1tsp
• red color---1/2tsp
• Salt---1tsp
• Turmeric---1/2tsp
• Curd---5-6tbs

Preparation:

• Clean and Cut 2 or 3 long slits on each leg piece.
• Mix half the quantities of salt, lemon juice and chilly powder in a small bowl into paste. Apply this paste allover the pieces. Keep it a side for 15 min.
• Make marination by adding coriander powder, cumin powder, pepper powder, red chilly powder, kastoori methi powder, turmeric, garam masala powder, red color, ginger garlic paste to curd making it into a smooth paste. Add salt and lemon juice to it.
  
• Apply this marination allover the chicken legs. make sure to apply well in the slits. Finally pour oil on the top and mix gently.
• Keep this marinated chicken in the refrigerator for more than 2 hrs.
• Preheat oven to 425 degree Fahrenheit. Cook for 20 to 35 minutes till the chicken is tender. Remove from oven.
• Garnish with steamed onions and green chillies.
• Serve with any preferred sauce as per taste.
  

Chicken Tikkas

Ingredients:

• Chicken Breast piece---200 gms(cut into 2cm squares)
• Capsicum(red, green and yellow)---cut into 2cm squares(10 no)
  
• onions---cut into 2cm squares(10 no)
• Tofu---(cut into 2cm cubes)(10 no)

For marination:

• Olive oil---1tsp
• Cumin powder---1/2 tsp
• Coriander powder---3/4 tsp
  
• Salt---Adjust to taste
  
• Chilly Powder---1 1/2 tsp
  
• Garlic Chopped---3/4 tsp

Preparation:

• Marinate the chicken, capsicum, onion and tofu pieces with all the above marination ingredients for 3 to 4 hours.
• Pierce these pieces to kabab sticks one after the other with gap between each piece.
• Grill in the oven at 250 deg for 8 min.
• Turn the sticks and grill again for 8 more min at same temperature.
• Serve with any sauce as per taste.
  

Egg Scramble

Ingredients:

• Eggs---3


• Green chillies ---2(cut into small pieces)


• Onion---1 Small(Cut into small dices)


• Salt(As per taste)


• Turmeric---1pinch


• Curry Masala Powder---1 tsp(Home made or any preferred company)


• Pepper Powder---1 pinch


• Milk---2 tbs


• Butter or Ghee---1 tbs

Preparation:

• Put the kadai on stove and add butter or ghee to it.


• Once it melts add the Onions. Fry for 3 min.


• Add green chillies to it, and fry onions till they turn transparent.


• Now add the turmeric powder, pepper powder, curry masala powder and salt.


• Mix all properly and add the eggs to it.


• Leave it like that just for few seconds on medium flame with out mixing.


• Add milk to it.


• Now mix slowly so that the egg doesn't break into very small pieces


• Close the lid for two min and cook until done.


• Serve with steamed rice or rotis.

Chicken and Egg Sandwich

Ingredients:

• Bread slices
• Small chicken pieces(boiled with salt)
• Boiled Eggs(Cut into slices)
• Capsicum(red, green and yellow, any or all)cut into thin slices
• Carrot grated
• Lettuce leaves
• Cabbage strips
• Mayonnaise
• pepper powder

Preparation:

• Toast the bread slices
• Spread the mayonnaise with knife on the bread slices.
• Spread all the other above ingredients one after the other and sprinkle pepper powder as per taste.
• Finally cover the ingredients with the lettuce leaf and then with another slice of bread.