Tandoori Chicken Paté

150 gms fine mince chicken breast
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp red chilli
1.5 tsp garam masala
1 tbsp lemon juice
salt to taste
Tomato sauce

Marinate chicken with oil and spice powders and ginger garlic paste. Then use a bamboo steamer to steam the chicken in it, filled in a square mould; steam for 10 min. It should be cooked in 10 min. Take it out and cut off uneven edges. Slice the chicken into about 3 slices. Grill the 3 slices. Plate the first slice layer it with mushroom relish then another slice. Again layer mushroom relish on top then place the third layer. Squeeze  a few drops of lemon juice over it. Draw a circle of tomato sauce around the layered paté. And serve with mushroom relish.

Mushroom Relish:
7-8 mushrooms-chopped finely
1 tsp butter
1.5 tbsp ricotta cheese
salt to taste
1 red pepper
On a pan heat butter to melt and then add mushrooms. Meanwhile put a skewer throught the pepper lengthwise on a gas till it has only a few black spots. Or it will taste burnt. Cook till mushrooms dry. Add ricotta cheese and salt and cook for some time.Turn off the gas. Deseed and chop the red peppers to small squares and add to the mushrooms when gas off. Take it out in a bowl and serve.

Chinese noodles with Stir fry vegetables

(for making noodles rule is:  for every 100 gm rice flour- use 1 egg) 1 kg flour-10 eggs.with chinese 5 spice powder, run in dough maker and keep for 1/2 hr  and then roll out and cut strips)
boil 2 saucepan with water and salt it and boil noodles..drain and oil it to prevent sticking
boil water .salt it.-salt protects the green colour of veg-broccoli-asparagus (for a stir fry, asparagus should be ideally boiled only 10-12 sec) baby corn and button mushrooms..take them out in cold water..drain it for stir fry
heat pan very hot..sesame oil -add chopped garlic chopped ginger -red chillies chopped the in oreder-shitake mushrooms then other veggies..light n dark soy sauce and 1/2 cup veg stock with 2 tsp corn flour. Stir it well. In a hot pan add chopped garlic to sesamr oil and light soy sauce. Toss well.
Take it out in a serving dish and arrange the stir fried veggies around the noodles and serve a hearty meal.


Soya Chicken

500 gm chicken boneless
rice wine vineger
hoisin sauce
char siu sauce
sesame oil
in a bowl marinate chicken with dark soy sauce, chopped ginger, hosin sause, char su sauce, sesame oil
Then fry in butter.In the last stages add rice wine vineger. Cook some more and serve garnished with cilantro
no xtra salt needed as salt in sauces

Sunset Chicken
marination
2 oranges
50 casto sug
50 gm corn starch
500 gm maida
2 cup orange juice

sole fish
batter: maida corn flour and egg white (1)
glaze: rind of ornge ..rind
orange juice boil with sugar and rind
cook pineapple for garnish ..fry on both sides


mix the batter

Chicken Curry

800 gms small pieces of chicken with bones

4-5 big elaichi
1 inch of cinnamon
3 bay leaves
jeera 1 tsp
2 -3 onion chopped
2 tomato's puree
1 tbsp ginger garlic paste
2 tsp red chilli powder
1 tbsp corriander powder


In a heated pan add oil then add the big elichi and cinnamon stick , jeera and bay leaves. Then chopped onion. Fry till translucent. After cooling, grind to a fine paste. Then add to a heated pan. Then add pureed tomatoes then ginger garlic paste. Cook well then add red chilli pwder, corriander powder 1/4 tsp turmeric powder. Cook till all masalas cook well. Then add chicken pieces with 1 litre water and cook 10-15 min till chicken is cooked.

Ginger Chicken

1/2 kg boneless chicken
2-3 green chillis
2 tbsp chopped tomatoes
2 tbsp chopped ginger
1 tsp ginger garlic paste
2 tbsp yoghurt
1 tsp red chilli pwdr
1/2 tsp black pepper
pinch turmeric

garnish:
1 tsp butter
chopped mint leaves

In a kadai heat some oil and fry the ginger till aromatic add the chopped chicken and fry. Add the tomatoes, ginger garlic paste, tumeric, chilli pwdr, black pepper pwdr, chopped green chillis and salt . Cook till oil comes on top.
Garnish with spoon of butter and mint leaves.