FRIED KING FISH (WITH CHILLY POWDER, TURMERIC POWDER AND SALT  ) - HALF CUP

BREAD - 10 PIECE

CHOPPED ONION - 2 Nos

SLICED GREEN CHILLY - 6 Nos

EGG - 2

CHOPPED CORRIANDER LEAVES - QUARTER OF A CUP

CHOPPED CURRY LEAVES - 6 SPRIGS

PEPPER - 1 TEA SPOON

OIL - FOR FRYING

1) MIX ALL THE ABOVE INGREDIENTS TOGETHER.

2) IF REQUIRED ADD SOME MILK AND SALT AS PER YOUR TASTE. 

3) ROLL IT LIKE UNNAKKAAYA(AS SHOWN IN IMAGE ABOVE).

4) DEEP FRY IT.

5) SERVE IT HOT WHILE CRISP.

6) MAY SERVE WITH SPICY TOMATO SAUCE TO ADD A KICK TO TAST BUDS.

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CASHEW - CUT INTO SMALL PIECES AS PER NEED

METHOD
                                          
CLEAN CARROT AND BOIL IT WELL. THEN MIX CARROT WITH INGREDIENTS LISTED IN NO: 2 IN A JUICE MIXER. CHILL IT. LATER BEFORE SERVING ADD A SCOOP OF ICE-CREAM OF YOUR TASTE INTO EACH PORTION(GLASS) . GARNISH IT WITH BREAKS OF CASHEW WHILE SERVING AND NEVER FORGET TO SERVE IT CHILLED... HAPPI CHILLED BUGS BUNNY !!!!!

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STEP 1

1) CHICKEN - 1.5 Kg
GINGER PASTE - 2 TEA SPOON

GARLIC PASTE - 2 TEA SPOON

CHILLY POWDER - 1.5 TEA SPOON

TURMERIC POWDER - 1 TEA SPOON
CURD - HALF CUP
SALT - AS PER NEED

BUTTER - AS PER NEED

2) BUTTER - 200 Gm

ONION - 6 NO'S

GINGER - 50 gm

garlic - 12 SLICE

CHILLY - 1.5 TEA SPOON

TURMERIC POWDER - 1.5TEASPOON‌

3) JEERA - 1.5 TEA SPOON

TOMATO PASTE - HALF CUP
SOAKED CASHEW - 150 gm

LEMON - 2 No's

PEPPER POWDER - 2 TEA SPOON‌

METHI LEAVES - 3 TEA SPOON‌
GREEN CHILLY AND CORIANDER LEAVES FOR DECORATING

HEAT 200 gm BUTTER IN A PAN AND ADD JEERA TO IT ONCE THE BUTTER BECOME HOT. LATER MIX INGREDIENTS LISTED UNDER NO.3 TO IT. ONCE IT ATTAIN A YELLOWISH COLOR ADD INGREDIENTS NO.2 TO IT. MIX THE FRIED CHICKEN IN THIS MIXTURE AND ADD WATER AND SALT IF REQUIRED.

SERVE THIS IN A PLATE AFTER DECORATING IT WITH GREEN CHILLY AND CORIANDER LEAVES AS PER YOUR TASTE. BUTTER CHICKEN READY!!!!!

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