Tandoori Chicken Gravy

Serves : 4-5

Cooking time : 45 minutes

INGREDIENTS

Step 1

1. Boneless Chicken 750 grams ( cut into small chunks)
2. Ginger garlic paste 1 Tspn 
3. Black pepper powder 1 Tspn
4. Ginger garlic paste 1 Tspn
5. Soya sauce 1/2 Tspn
6. Vinegar 1Tspn
7. Red food color a pinch
8. Tandoori chicken masala 1 Tspn
9. Yogurt 1 Tbspn
10. Salt to taste

Step 2

1. Onions 2 medium sized
2. Tomato 1 big
3. Cashew nuts 1/2 cup
4. Almonds 1/4 cup

Step 3

1. Curry leaves handful
2. Green chillies 10
3. Yogurt 200 Grams
4. Kashmiri red chilli powder 1 Tspn
5. Turmeric powder 1/2 Tspn
6. Tandoori masala powder 1 Tbspn
7. All spice powder 1/2 Tspn
8. Fresh fenugreek leaves few / Kasuri methi 1 Tspn
9. Lemon 1
10. Coriander and mint leaves for garnishing
11. Butter 1/2 cup

Method

• Marinade the chicken with step 1 ingredients and leave aside for an hour.
• Shallow fry the chicken to almost done and keep aside.Take a heated coal piece, smoke the chicken to give a smoky flavor.
• Saute onions and tomatoes in some oil and make a paste by adding almonds and cashew nuts. Keep aside.
• Heat a pan add around 2 Tbpns of oil and saute the green chillies with curry leaves.
• Add the 1/2 tspn of ginger garlic saute for a few seconds and add in the ground paste. 
• Keep frying , on low heat. Add salt, all spice powder, kashmiri red chilli powder,turmeric powder, tandoori masala powder, Black pepper powder.
• Add some yogurt, butter and fry the masala till oil butter starts leaving sides.
• Finally add the chicken pieces with some water and fenugreek leaves.
• Cook for 5-10 minutes, finish off by adding some fresh lemon juice and garnish with coriander and mint leaves.

• Serve hot with butter nan.

Chicken 65 - Dry

 Chicken 65

Serves : 4-5 people

Cooking time : 45 minutes

INGREDIENTS

Step 1

1. Boneless Chicken 500 grams (cut into small chunks)
2. Egg 1
3. Ginger Garlic paste 1 Tspn
4. Kashmiri red chilli powder 1 Tspn
5. Black pepper or white pepper powder 1 Tspn
6. Ajinomoto  a pinch (optional)
7. Corn Flour 2 Tbspns (heaped)
8. All purpose flour 2 Tbspns (heaped)
9. Green chilli sauce 1 Tspn
10. Orange red color a pinch
11. Oil for deep frying

Step 2

For the gravy

1. Oil 4-5 Tbspns
2. Slitted green chillies 10-15
3. Fresh curry leaves handful
4. Cumin seeds 1 Tspn
5. Finely chopped ginger and garlic 1 Tspn each
6. Soya sauce 1 Tspn
7. Tomato sauce 3 Tspn
8. Vineger or Fresh lemon juice 5 Tspns
9. Coriander leaves for garnishing
10. Red food color 
11. Water 4Tbspns

METHOD

• Marinade the chicken with Step 1 ingredients for an hour.(  longer marination time is good )
• After marination,deep fry the chicken pieces. (take care to add one by one and do not let them  stick them together)
• Keep aside. Take a wide pan and heat the oil mentioned in the step 2, add the cumin seeds, let them splutter a bit. Cook on low flame.
• Add ginger garlic and saute for a few seconds, add in green chilles with curry leaves.
• Add tomato sauce,vinegar/lemon juice and soya sauce.
• Add red food color mixed with some water and boil.
• Add the fried chicken pieces and stir well.
• Finally finish by adding a generous amount of coriander leaves.

Serve as a starter, or with steamed rice, mutton dum biryani, khatti dal.

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Chicken 65 (Party Special)

 

Chicken 65

Serves : 5-6

Cooking time : 40 minutes

INGREDIENTS

1. Chicken 1.5 kgs
2. Kashmiri red chilli powder 3 Tspns
3. Turmeric powder 1/2 Tspn
4. Ginger garlic paste 1 Tbspn
5. All spice powder 1 Tspn
6. Tomato sauce 3 Tbspns
7. Soya sauce 1 Tbspn
8. Vineger 5 Tbspns
9. Red food color 1/4 Tspn
10. Salt to taste
11. Oil 1/2 cup

TEMPERING

1. Green chilles 10
2. Curry leaves handful

METHOD

• Marinate the chicken with salt, red chilli powder, turmeric powder, ginger garlic paste and all spice powder. Leave aside for 30 minutes.
• Heat oil in a wide vessel and add the marinated chicken to it.
• Cover and cook till tender on low fire, do not add any water to it. Add around 1/2 cup of water only if needed.
• Once the chicken is cooked , dry the water and switch off the flame.
• Add tomato sauce, soya sauce and vinegar with some food coloring.
• Cook for 2-3 minutes on low fire. Transfer to a serving bowl.
• Heat a small pan with around 2 Tbspns of oil and add green chilles with fresh curry leaves, let them splutter a bit.
• Add this mixture to the chicken.
• Garnish with some coriander leaves.

Tip : Add the tempering when you are about to serve your dish.

Serve with hyderabadi mutton dum biryani, rumali roti.

Hara Chicken

Serves : 4-5

Cooking time : 45 minutes 

INGREDIENTS: 

1. Chicken 1.5 kgs ( Medium sized pieces)
2. Turmeric powder 1/2 Tspn
3. Kashmiri red chilli powder 1/2 Tspn
4. Salt to taste
5. Ginger garlic paste 2 Tbspn
6. Onions 2 (fried to golden brown)
7. Yogurt 400 grams
8. Ginger garlic paste 1 Tbspn
9. Cashewnuts 1/2 cup
10. Fresh Grated coconut 2Tbspn (roasted) (you can use dry coconut too)
11. Whole spices (Cinnamon 2 sticks, Cloves 4-5, Peppercorns 1Tspn, Cardamom 4-5
12. Coriander powder 2 Tspns
13. Cumin powder 1 Tspn
14. Green chillies 10-15 
15. Coriander leaves 2 bunches (chopped finely)
16. Mint leaves 1 bunch (chopped finely)
17. Oil 1/2 cup
18. Pure Ghee  1 Tbspn
19. Water as required
20. Lemon 1

Method

1. Grind to a fine powder  all the whole spices and keep aside.
2. Grind to a fine paste cashew nuts , roasted coconut, coriander and cumin powder with some water.
3. Marinate the chicken with salt,red chilli, turmeric, ginger garlic paste,yogurt,all spice powder also the grinded paste.
4. Heat oil together with pure ghee and add in the marinated chicken,fry for 5-7 minutes.
5. Add finely chopped coriander and mint leaves along with sliced green chilles.
6.  Keep frying for sometime and add crushed brown onions.
7. Add a cup of warm water and cook till the chicken turns tender on a low-medium flame.
8. Add the lemon juice and cook till starts floating on the top.
9. The gravy should be rich and thick.
10. Garnish with fresh Coriander leaves

Serve hot with Steamed rice, bagara khana, Flatbread, Khattidal.

                                 Sutriyaan 

Serves : 4-5 people

Time : 30 minutes

INGREDIENTS:

1.  4 Left over rotis (flat bread/chappatis, you can even use fresh ones) 
2. Chicken or meat 300 grams (or left over meat or chicken)
3. Red chilli powder 1 Tspn
4. Turmeric powder 1/2 Tspn
5. All spice powder 1 Tspn
6. Ginger-garlic paste 1 Tspn
7. Onion 1 big (sliced)
8. Tomato 1 small ( finely chopped)
9. Green chillies 3
10. Yogurt  250 grams
11. Lemon juice (1/2 a lemon  )
12. Coriander leaves 1 bunch
13. Mint leaves 1/2 bunch
14. Oil 3 Tbspns
15. Salt to taste
16. Fried onion,coriander, mint leaves and boiled egg for garnishing.

METHOD

• Heat oil in a cooker, add onions and green chilles and fry the onions to golden brown in color.
• Add ginger-garlic paste and fry till it turns a bit brown in color.
• Next add in tomato along with the chicken or mutton(if you are using left over chicken or mutton just shred it and add in)
• Add salt, red chilli powder, turmeric powder,all spice powder and yogurt.
• Add a glass of water and pressure cook till tender (appx 10-15 mins)
• Now shred the chicken (throw away the bones) or meat and add to the cooker.
• Add the left over rotis (cut the rotis to small bits)
• Add about 2-3 glasses of water,coriander and mint leaves
• Cook on a low fire till the rotis go soft and mushy. Also add in the lemon juice.
• Cook Sutriyaan  till you achieve a  harees  kind of  look. (the consistency should be medium thick)
• Finally dish out and garnish with fried onions,coriander leaves,mint leaves and some boiled egg.

Shadiyon wala Red Chicken

 

Shadiyon wala Red Chicken

Serves : 5-6 people

Cooking time : 45 minutes

INGREDIENTS

For the marinade

1. Chicken with bone 1 kilo
2. Kashmiri red chilli powder 2 Tspns
3. Turmeric powder 1/2 Tspn
4. Ginger garlic paste 1Tbspn
5. Yogurt 400 grams
6. Fried onions handful (crush them a bit)
7. Cashew nut 1/2 cup
8. Almonds 1/4 cup
9. Fresh grated coconut 2 Tbspns
10. Coriander powder 1Tspn
11. Cumin powder 1/2 Tspn
12. All spice powder 1 Tspn
13. Soya sauce 1Tspn
14. Tomato sauce 3 Tspns
15. Vinegar 5 Tspns
16. Salt to taste
17. Pinch of red color
18. Oil 3/4 cup
19. Coriander leaves handful
20. Mint leaves few

Make a paste of cashew nuts,almonds and coconut with some water.

For the tempering

1. Green chillies 10
2. Curry leaves few

METHOD

• Marinate the chicken with the ingredients for about 30 minutes.
• Take a vessel heat the oil and add in the tempering, Fry for a few seconds and add in the marinated chicken.
• Cook for 5 minutes on medium flame.
• Add some coriander and mint leaves 
• Add around a cup a water, cover and cook till done and oil starts floating.

Serve hot with naan, rumali rotis,bagara khana.

Hyderabadi chicken dum biryani and review of Foodpanda

In my recent visit to India I got to know about FOODPANDA.(www.foodpanda.in) - the online delivery site for delicious, tasty, mouth watering dishes. A wide range of succulent, hot meals can be delivered at your door step within a few minutes. Delivery from Foodpanda is hassle free and with a few clicks of the mouse your favourite food can be at your door step. I used this service several times and got an opportunity to enjoy great dishes from all over the city. The food is served in a hygenic way and the pleasant behavior of the delivery boys adds a extra flavour to the dish. You can also enjoy great savers from their website. I would recommend Foodpanda to ONE AND ALL. Now coming to today's recipe .

 Hyderabadi Chicken Dum Biryani 
This recipe originated from the royal kitchen of the Nizams. It is a dish that doesn’t call for an elaborate process but requires a lot of ‘tender loving care’. Kachha (raw) biryani is in Hyderabadi style, where marinated raw chicken and partially cooked basmati rice are layered and cooked on dum, over low heat. I have prepared this biryani several times, and the recipe is perfect and has never failed me. Once the biryani is cooked on dum, as you open the lid, the kitchen smells fragrant, rich with the reassuring aroma of pure ghee, saffron and the chicken cooked to melt in the mouth with tenderness.

SERVES: 5
Cooking time 45mins
INGREDIENTS: For the Aqni:
STEP 1:MARINATION
Marination time:1hr minimum
1.Chicken with bone 1kg
2.Salt to taste
3.Red chilli powder 2tspns
4.Turmeric powder 1/4tspn
5.Ginger-garlic paste 3tbspns
6.Garam masala powder 1tspn
7.Green chillies 15(slitted)
8.Coriander leaves 1 bunch(finely chopped)
9.Mint leaves 1/2 bunch(finely chopped)
10.Fried onions 2 handful
11.Yogurt 400gms
(put it in a strainer or a muslin cloth and use the hard curd for marination)
12.Oil 3/4cup (use the leftover oil that you used to fry the onions)

METHOD FOR THE MARINATION:

Wash the chicken and leave it in a strainer atleast for an hour so that you don't have any water in it.
Add all the ingredients one by one into the chicken.
Leave it to marinate atleast for an hour or you can even marinate a day earlier and leave it in the refrigerator overnight.

STEP 2: BOILING THE RICE

INGREDIENTS FOR THE ADHAN:
1.Basmati rice 5 cups(I use India gate)
2.Salt 9tspns
3.Caraway seeds 1tspn(shazeera)
4.Cardamom 5(elaichi)
6.Cloves 4(loung)
7.Cinnamon 2sticks(patta)
8.Bay leaves 2

METHOD FOR PREPARING THE RICE:
Soak rice in lukewarm water for a minimum of 30minutes.(this will make your rice grain longer). Simultaneously in a big wide vessel,boil lots of water with salt,caraway seeds,cinnamon,cardamon,cloves and bay leaves.
When the water starts boiling add the soaked rice to it.
Give it a stir,dont keep stirring everytime as this will break your rice grain.
Cook till the rice grain can be broken into 2 when held between two fingers.
This will take 2-3 minutes as you have already soaked the rice for 30minutes. Keep checking now and then.
Drain the rice in a strainer and keep the rice aside.

STEP 3:LAYERING
INGREDIENTS FOR THE LAYERING:

1.Lemon juice of 1lemon
2.Coriander leaves 1cup
3.Mint leaves 1/2 cup
4.Fried onions 1cup
5.Saffron 2 pinches(mixed in luke warm milk)
6.Luke warm milk 1/2 cup
7.OIl 1/2 cup
8.Desi ghee 2Tbspns

METHOD FOR THE LAYERING:
Take a wide vessel in which you wish to dum the biryani in or you can alternatively use a clay pot.

LAYER 1:
Put a very thin layer of rice as your first layer This is a protective layer so that you don't burn your chicken in case you over cook.

LAYER 2:
Put the marinated chicken as your second layer.

LAYER 3:
Put half of the cooked rice as your third layer.

LAYER 4:
Sprinkle evenly fried onions,coriander leaves,mint leaves and lemon juice as your fourth layer. (fried onions should be put in this layer and not the final layer as they go darker if put in the last layer because of the steam).

LAYER 5:
Put the remaining half rice in the fifth layer.

LAYER 6:
Finally sprinkle the saffron mixed in milk evenly.
Desi ghee mixed with oil should be put in from the corners to make full circle.
Seal this with aluminium foil.

FINAL STEP: COOKING METHOD:
Cook on high flame for 8-10 minutes till you see some steam escaping.
Now lower the flame for 15minutes.
Keep rotating your vessel clockwise every 3 minutes.
Switch off the stove and leave aside for 10minutes.
Don't mix in the whole biryani when you serve.
Take them out in layers like the chefs does.

SERVE HOT WITH RAITA OR MIRCHION KA SALAN

TIP:
You can freeze the onions in the freezer in a zip lock bag after you fry them to make it crispy.

Chicken Harees

Cooking time: 50minutes

Serves 12 INGREDIENTS:

1. Chicken with bone 1kilo
2. Oats(Quaker) 400 grams
3. Big onions(sliced finely) 5
4. Red chilli powder 1tspn
5. Ginger garlic paste 1-2tspns
6. Salt to taste
7. Cashewnut 2handfulls(grind to paste using water)
8. Black pepper powder 1tspn
9. Garam masala powder 1tspn
10. Lemon 1
11. Salt to taste
12. Chicken stock cubes 2

HARAMASALA
15 Green chilles
Corainder leaves 1 bunch
Mint leaves 1/2bunch
WHOLE GARAM MASALA
Cloves 6
Cinnamon 2-3 sticks
Cardamom 5
Caraway seeds 1tspn
Whole Black pepper 1tspn
FOR THE BAGAR
Desi ghee 4tbspn
Ginger-garlic paste 4tbspns

METHOD

• Cooker chicken with onions,haramasala, whole garam masala,salt,red chilli powder,ginger-garlic paste along with 2 cups of water for 10mins.
• Now take out the chicken and shread it,discard the bones.If you can, please take out the whole garam masala,specially the black pepper.
• To the gravy, that is left in the cooker,add cashewnut paste,shredded chicken and cook for around 5 minutes ...switch off the stove and keep this aside.
• Take a big vessel, heat about 2tbspns oil+2Tbspns of desi ghee and fry the oats to brown in colour...take care that you dont burn the oats.
• When the oats turn brown in colour immediately add atleast 3 glasses of water.Also add maggi chicken stock cubes.
• Now add the cooker ingredients to these fried oats.Add enough water so that,they both cook togther properly.
• Take a dal ghotni(one used to mash dal traditionally) and keep mashing the oats.Add black pepper powder abt 1tspn...or as per ur taste also add salt,coriander leaves,mint leaves,lemon juice,garam masala powder 1tspn.Keep frying all this for a while. If u find this difficult you can add some water,then simmer the flame and keep frying every now and then.
• Now take a seperate small utensil, heat about 4tbpns of desi ghee,to this add 4Tbspns of ginger garlic paste fry till it becomes brown in colour..mix this with the haleem/harees mixture..cook for sometime,the consistency should me medium thick..and switch off the flame.The harees should be not too runny nor too thick..as it will thicken up when it cools down.
• Garnish with fried onion,boiled eggs,coriander,mint leaves and fried caswetnuts.

Chicken and oats soup

INGREDIENTS:
 1.Chicken with bones 350grms
 2.Oats 10tspns
 3.Moong dal(golden gram) 3tspns
 4.Garlic 3flakes
 5.Tomato 1 medium
 6.Cumin powder 1/2tspn
 7.Turmeric powder 1/4th tspn
 8.Maggi chicken stock cubes 2
 9.Olive oil 1tspn
 10.Cinnamon 1 stick
 11.Whole Black pepper 1tspn
 12.Salt to taste
 13.Water 8-10 glasses
 14.Black (dried) lemon 1

 Method : 
1.Pressure cook all the ingredients except the lemon, on a low flame for about 30minutes.
 2.Take the chicken out and shread it(throw away the bones).
 3.Add the chicken back to the soup and also a black lemon.
 4.Boil till you get a soupy consistency,dont make it thick.
 5.Lastly add some fresh coriander leaves and cook for 2 more minutes,discard the lemon.
 6.Serve hot.

Butter Chicken

INGREDIENTS:

1. Chicken with bone or boneless chicken(cut to small) 1kg
2. Ginger-Garlic paste 2Tbspns
3. Coriander powder 1Tspn
4. Garam masala powder 1 and 1/2 Tspns
5. Fresh lemon 1
6. Mustard seeds (1tspn)
7. Curd 400 grms
8. Red chilli powder 2Tspns
9. Tomato paste 1box
10. OIl 3Tbspns
11. Orange red colour a pinch
12. Unsalted butter 75Grms
13. Salt to taste
14. Green Chillies 4pcs
15. Black Pepper 1Tspns

Step 1
ROASTED AND GRINDED TO PASTE

1. Poppy seeds(khus khus) 1Tbspn
2. Cashewnuts 10
3. Almonds 8
4. Dry coconut 1/4th tea cup
5. Chironji 1Tbspn

METHOD:
Step 1

1. Cut the chicken into cubes wash and drain well.
2. Apply salt,fresh lemon juice and 2tbspns of ginger-garlic paste.
3. Marinate for 30mins.
4. Next add 1tspn garam masala powder,curd,dhania powder and orange red colour.
5. Marinade this for atlesat 1hr.
6. After marination roast the chicken pieces in the oven ,if ur not using the oven simply deep fry the chicken pieces to light crispy.(Drop the pieces without the masala,and save the remaining masala)
7. Keep them aside.

Step2

1. Heat oil in a vessel and add 1tbspn of ginger-garlic paste and fry to brown in colour.
2. Add mustard powder,green chilli paste,black pepper powder,red chilli powder,1/2tspn garam masala powder and the masala that u roasted and grinded to paste.
3. Now add the remaining masala i.e., the batter that was left after frying chicken.
4. Add tomato paste and fry well.
5. Now add the fried chicken pieces and cook till tender.
6. Finally add butter and cook till oil starts floating.
7. Garnish with almonds,cashewnuts and silver paper.
8. Serve hot.

Suggested combination:
All type of Rotis,bagara khana,rice,Etc.,

Nahari (Chicken)

Nahari is a traditional hyderabadi dish that is had with hot parathas or nan.Its made with Goat's trotters called paya traditionally,its a speciality to serve this dish with Goat's tongue and tender part of the head.Because of the hot nature of this dish its usually made in winters.Here in riyadh the winter has just started,as the weather isn't cold yet i thought i will try a variation with this recipe ,n tried making it with chicken.It tastes superb with chicken too .inshallah i will post the Paya recipe soon. INGREDIENTS: STEP 1 For the handi

1. Chicken 1 whole
2. Onion 1 medium(sliced finely)
3. Red chilli powder 1Tspn
4. Turmeric powder 1/4th Tspn
5. Ginger-Garlic paste 2Tbspns
6. Green chillies 6-8
7. Cilantro/coriander leaves 1 bunch
8. Mint leaves 1/2bunch
9. Peppercorns 1Tspn
10. Salt to taste

STEP 2
For the shorba

1. Onion small 1 sliced
2. Ginger garlic paste 1Tbspn
3. Green chilles 8-9
4. Garm masala powder 1Tspn
5. Wheat flour 2 handfuls
6. Nahari masala 1/2 packet or potli ka masala
7. Curry leaves few
8. Cilatro and Mint leaves few
9. Salt to taste

METHOD:

• Pressure cook chicken with step 1 ingredients with 2-3 cups of water for 10mins on low flame.(if ur using potli ka masala u can put the masala in a muslin cloth tie it out in shape of a potli and pressure cook it with the chicken,remove the potli once ur chicken is condensed)this completes ur step 1
• Now coming to step 2. Heat 5-6Tbspns of oil in a big vessel and add ginger-garlic paste and fry till it turns brown in colour.
• Add the onions and fry to golden brown ,now add curry leaves ,green chilles.
• Later add wheat flour and fry for about 4-5 minutes,note that the flame of the stove should always be low.
• Add garam masala,red chilli powder,turmeric powder.
• If ur using ready made nahari masala ,Add about 1/2 packet,keep tasting when u add the masala.
• Add the step 1 ingredients that you have pressure cooked and boil with mint and coriander leaves for sometime.
• Serve hot with paratha or nan.

Spring Rolls

This Recipe is again one of favourites at iftar,the stuffing is so yum...it makes u feel like having more and more.Have made this many times with my mom,its a favorite at my mum's and also at my in-laws place.,i dedicate this to my cousin nafay,who has made a special request for me to post this recipe...sorry nafay wasnt able to post this from so many days...finally here it goes..

INGREDIENTS For the Stuffing

1. Beans 100grms
2. Carrots 100grms
3. Cabbage 100grms
4. Capsicum 100grms
5. Chicken 100grms(boiled and shredded)
6. Spring Onions 50grms
7. Potatoes 150grms(optional)
8. Green chilles 10
9. Coriander leaves 1 bunch
10. Ajinomoto 1/2Tspn
11. Green chilli sauce 1Tspn
12. Finely chopped Ginger 1Tspn
13. Finely chopped Garlic 1Tspn
14. Black Pepper powder 1-2Tspn(if u want it to be spicy)
15. Soya sauce 2drops
16. Fresh Lemon juice or Vinegar 1Tbspn
17. Salt to taste
18. Spring roll Flabs or Samosa flabs will also do

Method

1. Chop beans,capsicum,green chillies and spring onions finely.
2. Grate carrots,potatoes and cabbage.
3. Boil the chicken and shred it.
4. Take a kadai add 3Tbspns of oil with ginger-garlic pieces and fry for a minute.
5. Add spring onions,capsicum,green chillies,beans ,carrots,cabbage,potatoes .
6. Add the masalas like ajinomoto,soya sauce,black pepper pwdr and chilli sauce.Also add chicken.
7. Fry for 5-7 minutes and add some salt.
8. Keep frying and add lemon juice or vinegar .
9. Garnish with coriander leaves and cool it.
10. Take a spring roll flab and put about 2Tspns of stuffing in the middle and roll it .Seal with water
11. Deep fry to golden Brown in colour.

Macaroni with Vegetables & Chicken

INGREDIENTS

1. Macaroni 1 cup
2. Cabbage 1/2 cup (sliced finely)
3. Carrot 1/2 cup
4. Capsicum 1/2 cup(finely cut to small)
5. Chicken(boiled and shredded 1/2 cup)
6. Black pepper 1 & 1/2 Tspns
7. Ajinamoto 1/4th Tspn
8. Vinegar 1Tbspn
9. Soya sauce 1Tbspn
10. Coriander leaves 1/4th bunch
11. Butter 1Tbspn
12. Salt to Taste

Method

• Boil the macaroni with salt till done and run through cold water and keep it aside.
• Heat Butter in a pan and add the cut vegetable with chicken.
• Add black pepper,ajinamoto,vinegar,soya sauce,coriander leaves.
• Keep frying till almost done.
• Finally add the cooked Macaroni and fry for about 2 minutes.