Chicken nuggets in Garlic sauce

 

For nuggets

           500 gms boneless chicken cut in to bite size pieces

            4tbsp All-purpose flour mixed with 1/2 tsp garlic powder

           1tsp salt

           2 tsp mixed herbs

          I tbsp. lemon jice

            oil for frying               

           For Sauce

                    2tbsp cornstarch

                      2cups water

           1teaspoons minced garlic 

           2tsp  sugar

                 2tsp cup soy sauce

           1/2 tsp garlic powder

           1tsp red chili flakes

           1/2 tsp red chili power

                  1/4 tsp citric acid or 2tsp vinegar

            1/2 teaspoon ajinomoto (optional)

           2tsp sesame seeds

           Salt to taste

 

Method

Marinade chicken with herbs salt and lemon juice keep in refrigerator for at least 2-3 hours or overnight. Dust chicken pieces with flour mixture. Heat oil in a pan fry chicken pieces till done.

In a bowl mix corn starch with water and soya sauce red chili powder and garlic power.

In another pan heat 1tbsp oil add minced garlic when raw smell goes off add sesame seed ajino motto salt , sugar &chili flakes , now cornstarch mixture, bring it to boil then add fried chicken and simmer till desired consistency comes. Remove from fire and enjoy as side dish.

Mithadi(dated curry himachali)

Mithadi ( Date curry himachali)

1. Dates 250 gms 

2. Curd 500gms

3. Spinach ½ kg blanched and pureed

4. Mustard oil 50 ml

5. Dry mango powder 1 tsp

6. Walnut 2 applied mustard oil then burnt on coal and powdered finely

7. Turmeric ½ tsp

8. Salt to taste

9. Red chili powder ½ tsp

10. asafeotida ( heeng) ¼ tsp 

11. Cinnamon half inch piece

12. Star anise on piece

Method

 Soak dates overnight remove seeds and cut into halves. Heat oil in a pan let it reach to the smoking point then put cinnamon, star Anise add heeng  followed by dates stir couple of time add all dry masalas along with spinach puree and walnut powder stir well and cover it, let it cook on low for 10 minutes and steer it for 5-6 times now add curd and keep steering   till it comes to boil add one cup of water and let it cook on low for 15 minutes. Remove from heat and serve hot as side dish with rice and daal.

 

Nashpati ka achar

 Nashpati ka achar( pear pickle)

Ingredients:

1. Hard Pear One Kg

2. Fenugreek seeds - 1/2 teaspoon

3. Red chili powder - 1 teaspoon

4. Turmeric powder - 1 teaspoon

5. Asafoetida a generous pinch

6. Mustard seeds- 3 teaspoon

7. Fennel - 1 teaspoon

8. Carom seeds 1sp

9. Mustard Oil 200ml

10. Salt to taste approx. 3teaspoon

11.   Vinegar 2tablespoon

12. Dry clay pot or glass jar

Method:

Clean the pear and cut it into one inch pieces. Heat oil in a pan, fry the pears for 2minute and remove from fire.Put the fennel, mustard seeds, carom seeds and fenugreek seeds in the mixer and grind them coarsely. Now add all these to the pear. Apply mustard oil to the clay pot and put pickle in it and cover with muslin cloth and keep in sunlight for 2-3 days after that keep inside room and remember that pickle must remain covered with mustard oil.