Kumba Chicken

This recipe is one of the chinese non-veg dish and is known for its delicious and unique taste. I learnt this from tv cooking show done by the chef. This kumba chicken is guaranteed to tingle the taste buds of all non-veg lovers..!  

Ingredients :

• Boneless chicken pieces - 10 no (medium size)
• Onion - 1 (very finely chopped)
• Capsicum - 1 cup  from 3 colors of capsicum (very finely chopped)
• Garlic - 1 tbsp (finely chopped)
• Ginger - 1 tbsp (finely chopped)
• Celery leaves - 1 tbsp (finely chopped)
• Cashews - 6 no
• Green chillies - 3 (finely chopped) 
• Soya sauce - 2 tsp 
• Honey - 1 1/2 tsp
• Vinegar - 1 1/2 tsp
• Spring onions - 1/4 cup (chopped)

For Marination : 

• Egg - 1/2 
• Aginomotto - a pinch
• Corn flour - 1 1/2 tsp
• All purpose flour (maida) - 1 1/2 tsp
• Salt - for taste 

 Method :

1. Marinate the chicken pieces given in 'for marination' section. Mix well, if you need add little water.Immedietly deep fry the marinated chicken pieces until turns golden color  and keep aside.
2. Heat the oil in a pan add garlic, ginger, onion,celery leaves and cashews, fry until onion turns golden color. Then add capsicum(all three color capsicum) and fry for sometime.
3. Now add aginomotto, salt and green chillies mix well. Then add soya sauce, honey, vinegar, mix well by adding little water and bring this mixture to boil.
4. Now add deep fried chicken pieces and mix untill all the mixture coated well with the chicken pieces. Finally add some spring onions mix well and switch off the flame.
5. Delicious chinese kumba chicken is now ready to serve. 

Gobi 65

Ingredients :

• Cauliflower - 1 (medium size)
• Onion - 1 (cut into thin slices)
• Capsicum - 1 (small, cut into thin strips)
• Chilli Powder -1 tsp
• Cornflour - 3 tbsp
• Soya Sauce - 1 tsp
• Tomato Sauce - 1 1/2 tsp
• Ajinomoto - a pinch
• Salt - to taste
• Oil 

Method :

1. Clean the cauliflower and cut into smal florets. Soak it in hot water for 5 minutes.
2. Drain the Cauliflower florets and add cornflour, chilli powder, salt. Mix it well with hands. If needed sprinkle little water.
3. Heat the oil in a pan, deep fry the cauliflower florets till golden brown and keep aside.
4. In another pan heat 2 tsp of oil add onions, capsicum and little salt fry for 2  to 3  min till the onions becomes transparent. Remove from the fire and keep aside in a vessel.
5. In the same pan heat 1 tsp of oil  add soya sauce, tomato sauce and ajinomoto. Immedietly add the deep fried cauliflower and saute for 2 min in a low flame. 
6. Now add the onions and capsicum, mix well and switch off the flame.
7. Gobi 65 is now ready to serve.

Kadalai Parrupu Vadai (Channa dal Vada)

Ingredients :

• channa dal                  - 2 cups
• onion                           - 1 (finely chopped)
• green chillies               - 6 (finely chopped)
• coriander leaves         - 3 strands (finely chopped)
• ginger                          - 1 tsp (finely chopped)
• fennel seed (sombu)  - 1 tsp
• salt (to taste)

Method :

1. Soak the channa dal in water for at least 3 hrs
2. Drain the water completely and grind it coarsely (not fine in texture) with out adding water
3. Mix all the ingredients together in a bowl ( dal, onions, green chillies, coriander leaves, ginger, sombu, salt)
4. Heat oil in a pan for deep fry on medium heat
5. Wet your palms and take small amount of the dal mixture. Place it in the center of the palm and make it as a ball
6. Then slightly press it with your palm and make patties. Drop into the hot oil.
7. Deep fry both sides in oil until it turns golden brown

Serve hot with tea and Enjoy!!!