Chicken Tikka Frankie

Prep & Cooking Time: 35-40 mins

Serves: 4-5 persons

Ingredients

Boneless Chicken – ½ kg, cut into 1” pieces

Onion- 1 large, chopped and grinded to a fine paste

Tomato puree- 2 cups

Green Chillies- 5-6, chopped

Ginger Garlic paste- ½ tsp

Red Chilli pwd- 1 tsp

Pepper pwd- 1 tsp

Dhaniya pwd- ½ tsp

Turmeric pwd- ¼ tsp

Tomato Sauce/Ketchup – 2tbsp

Cooking Oil- 2 tbsp

Salt to taste

Method

Marinating:

Take the chicken pieces, red chilli pwd, turmeric pwd, salt, ginger garlic paste, onion paste, tomato puree and mix well and refrigerate. Allow it to marinate for a minimum of 30mins-1 hour.

Curry & Frankie:

• Heat oil in a deep pan add green chillies, pepper pwd and sauté for 1min.
• Now add the marinated chicken pieces to this, and stir the contents. Allow it to cook for 10-15 min until the chicken becomes tender.
• Finally add ketchup, dhaniya pwd and sprinkle lime juice and sauté.
• Take a Chapati/Maida Roti/Tortilla and spread 1-2 tbsp of chicken curry along the center portion of the roti and sprinkle chopped onion and lime juice and wrap the roti from both sides.
• Mouth watering Chicken Tikka Frankie is ready!!!

Karam Pulusu

Prep and Cooking Time: 45-50mins

Serves: 4-5 persons

Ingredients

Onions- 1 ½ large, chopped (keep aside 2 tbsp chopped onion for gram flour batter and seasoning)

Green Chillies- 2, slit and cut

Tomatoes- 2-3, medium, chopped

Coriander Leaves- 2 tbsp

Tamarind- 1 big lemon size tamarind pulp

Ginger- ½ inch size, chopped

Ginger Garlic Paste- ½ tsp

Gram Flour/Besan- 2 cups

Baking Soda- 1 pinch

Dry Red Chillies- 2

Cumin Seeds/ Jeera- 1 tsp

Peppercorns /Miryalu- 1tsp

Sesame Seeds/ Nuvvulu- 1 tsp

Coriander Seeds/ Dhaniya- 1 tsp

Fenugreek Seeds/ Methi- ¼ tsp

Dry Coconut Powder-1 tsp

Turmeric pwd- ½ tsp

Red chilli pwd- 2 tsp

Salt to taste

Cooking Oil- 2 cups for frying the bhajjis

-1 tbsp for the seasoning

Method

• Take the chopped onion, green chillies, ginger, peppercorns, cumin seeds, sesame seeds and coriander seeds and blend into a fine paste by adding sufficient water and ¼ tsp salt.
• Squeeze the tamarind juice out of the tamarind pulp and add about 3-4 cups water and add turmeric pwd, red chilli pwd and salt to taste and keep aside.
• Take the gram flour, 1 tbsp finely chopped onions, coriander leaves, 1 tsp red chilli pwd, ginger garlic paste, baking soda, and salt to taste and add water to make a thick batter.
• Heat oil in a pan and make small rounds (about 1 ½ inch in size) out of the batter and deep fry them until they turn golden brown and keep them aside.
• Add the onion masala paste and dry coconut pwd to the tamarind juice and allow it to boil on a medium flame for about 6-8mins.
• Seasoning: Heat oil in a pan and add fenugreek seeds, dry red chillies and once they splutter add 1 tbsp chopped onions and fry until the onions turn transparent then add tomatoes and cook until they become tender. Add the seasoning to the tamarind juice.
• Finally add the gram flour bhajjis to the Karam Pulusu and allow the bhajjis to soak in the pulusu for atleast 20-30mins.
• Karam Pulusu tastes appealingly delicious when served with hot rice.

Double Ka Meetha/ Bread Pudding

Prep and Cooking Time: 25-30mins

Serves: 5-6 persons

Ingredients

Bread- 10 slices

Milk- 2cups

Sugar- 1 cup

Water- 3 cups

Saffron- 1 pinch, dissolved in 1 tbsp water

Cardamom/ Elaichi- 2, crushed

Pistachios- 2-3, lightly toasted and finely chopped

Almonds/Badam- 2- 3, lightly toasted and finely chopped

Cashew nuts/Kaju-2-3, lightly toasted and finely chopped

Cooking Oil- 1-2 cups for frying the bread slices

Method

• Cut each bread slice into 4 parts, heat oil in a pan and deep fry until light golden brown.
• Take water and sugar in a saucepan and bring to boil and keep stirring occasionally, cook for 10mins on a medium flame to make the syrup, keep stirring occasionally.
• Add crushed cardamom and saffron to this sugar syrup and cook for 2mins.
• Heat milk in a pan on medium heat for about 8-10mins until it thickens and becomes creamy.
• Pour the sugar syrup and milk over the fried bread.
• Garnish the bread slices with pistachios, almonds and cashew nuts and Refrigerate for few hours before serving
• Double Ka Meetha can be served cold/hot.