Would you like to make chicken fry crispy and crunchy? I had this thought in mind to make it one day. This week I made this recipe following the famous Delhi-style special chicken fry. Of course, it was crunchy and crispy, and I enjoyed it. Let’s get started!

Preparation Time: 20 mins	Recipe Servings: 4
Cook Time: 30 mins	Download Recipe
Total Time: 50 mins

Ingredients for Fried Chicken:

1. 1 kg Chicken
2. 4 tbsp Lemon Juice
3. 2 tbsp Ginger Garlic Paste
4. 1 tbsp Chilly Powder
5. 1 tbsp Coriander Powder
6. 1/2 tsp Cumin Powder
7. 1/2 tsp Pepper Powder
8. 1/4 tsp Turmeric Powder
9. 1 tsp Garam Masala
10. 1 tbsp Chaat Masala
11. 3 tbsp Besan [Gram flour]
12. 2 tbsp Corn flour
13. 2 tbsp Curd
14. 1 tbsp Kashmiri Chilly Powder [for color]
15. Salt

Step 1 – Chicken Marination:

Take 1 kg of chicken in a bowl. Make slits on all the pieces. Add required salt and mix it well. Pour 4 tbsp of extracted lemon juice over it. Add 2 tbsp of garlic ginger paste and mix it well. Let it rest for 30 minutes.

Again add the following ingredients into the mixture. The list is 1 tbsp of chilly powder, 1 tbsp of coriander powder, 1/2 tsp of cumin powder, 1/2 tsp of pepper powder, 1/4 tsp of turmeric powder, 1 tsp of garam masala, 1 tbsp of chaat masala, 3 tbsp of gram flour (besan), 2 tbsp of cornflour, and 2 tbsp of curd.

You can add 1 tbsp of Kashmiri chilly powder for color. Or you choose your choice of color. Mix it well. Marinate it overnight or at least 2 hours.

Step 2 – Making Fried Chicken:

Heat oil for deep frying. Keep the flame with medium heat. Add the marinated chicken pieces one by one, and do not mix it immediately for 2-3 minutes. Flip it over then and there. Fry it for 4-5 minutes. You can remove those frying chicken pieces from the oil. Let it rest for 2-3 minutes. Keep the flame with medium-high heat this time. Fry it again for 1 minute. Now the crispy Fried Chicken is ready! Fry the rest in batches. It’s ready to serve, and you can enjoy it with mint chutney.

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Do you love to make pulao with mutton? Then, you must read this recipe. This Mutton Yakhni Pulao is a recipe that uses mutton stock teamed up with basmati rice and whole spices. Why wait? Let’s get started!

Preparation Time: 10 mins
Cook Time: 1 hr 20 mins	Recipe Servings: 4
Total Time: 1 hr 30 mins

Ingredients for Spice Bag:

1. 1 tsp Coriander seeds
2. 1 tsp Cumin seeds
3. 1 tsp Pepper
4. 3 piece Cinnamon
5. 1 Star anise
6. 8 Cloves
7. 6 Cardamom
8. 1 Black cardamom [optional]
9. 1 Mace
10. Nutmeg [a small piece]
11. 1 tsp Fennel Seeds

Ingredients for Pre-preparation:

1. 2 cups Basmati Rice
2. 3/4 kg Mutton
3. 3 Green chilly
4. 1 medium sliced Onion
5. 1 piece Ginger
6. 10-12 Garlic
7. Salt as needed
8. 2 cups Water

Ingredients for Mutton Yakhni Pulao:

1. 3 tbsp Oil
2. 2 tbsp Ghee
3. 1 piece Cinnamon
4. 5 Cardamom
5. 5 Cloves
6. 1 Bay leaf
7. 1 tsp Cumin seeds
8. 1 tsp Pepper
9. 2 sliced Onion
10. 1 tbsp Ginger Garlic Paste
11. 7 slits Green chilly
12. 1 cup Curd [without sour]
13. 1/2 Lemon
14. 2 cups Mutton stock
15. Salt as needed

Step 1 – Soaking Rice:

Take 2 cups of basmati rice in a bowl. Wash and soak it for 30 minutes.

Step 2 – Mutton Pre-preparation:

Let’s make a whole spices bag. Take a cheesecloth or any other washed clean cotton cloth. Add all the ingredients listed for the spice bag one by one on the fabric. Tie it tightly and keep that aside.

Get ready with the pressure cooker and add 3/4 kg of mutton into it. Put the prepared whole spice bag into it. Add three green chilly, one medium-sized sliced onion, one piece of ginger, and 10 to 12 garlic pods into it.

Add required salt and pour 2 cups of water. Keep the flame with medium heat. Close the cooker with lid and wait for 5-6 whistles until mutton tender. Remove the spice bag. Separate the mutton pieces and remove ginger and green chilly as well. Filter the mutton stock for later use.

Step 3 – Making Mutton Yakhni Pulao:

Heat the heavy bottom vessel with medium heat and pour 3 tbsp of oil into it. Add 2 tbsp of ghee, one piece of cinnamon, five cardamoms, five cloves, and one bay leaf.

Add 1 tsp of cumin seeds, 1 tsp of pepper, and fry it for 30 seconds. Put two sliced onions and saute them for 4-5 minutes. Add 1 tbsp of ginger garlic paste, seven green chilly with slit, and fry it for 2-3 minutes until the raw smell disappears.

Add the cooked mutton pieces and mix it for a minute. Pour one cup of curd that is without the sour. Squeeze the 1/2 lemon to spread the extract over the mixture and mix it well. Pour the 2 cups of mutton stock along with the required salt.

Allow it to boil, and then add the soaked rice into it. Mix it well. Cover it with and cook for 10 minutes with medium heat. After that, this time seal it with aluminum foil. Cover it and cook for 15 minutes with low heat. Turn off the flame and let it rest for 20 minutes. Now, the Mutton Yakhni Pulao is ready to serve!

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This week I’d share with you a simple hot milk cake recipe. This cake has a simple texture, and it is soft and fluffy. It tastes so good, and let’s start preparing it!

Preparation Time: 10 mins	Recipe Servings: 6
Cook Time: 45 mins	Download Recipe
Total Time: 55 mins

Ingredients:

1. 2 Egg
2. 1/2 cup Milk
3. 3 tbsp Butter [at room temperature]
4. 1/4 cup Refined Oil
5. 3/4 cup Sugar
6. 1 cup All-Purpose Flour/Maida
7. 1 tsp Baking Powder
8. Pinch of salt
9. 1 tsp Vanilla Essence

Step 1 – Making Cake Batter:

Let’s make cake batter as a first step. Get ready with two eggs in a mixie jar and 1/4 cup of refined oil. Add 3/4 cup of sugar to it. Blend it for 2 minutes and take this stuff in a bowl.

Get 1 cup of all-purpose flour, 1 tsp of baking powder, and a pinch of salt in a mesh. Sift it well and mix it in one direction. Keep this partially prepared batter aside.

Take a vessel and pour 1/2 cup of milk into it. Put 3 tbsp of butter too once it is at room temperature. Turn on the flame with medium heat. Heat the milk till it boils. At this time, add 1 tsp of vanilla essence into it. Mix it well and turn off the flame now.

Pour the hot milk into the prepared cake batter and mix it well. It’s time to get ready with batter in a cake pan. Grease the 8-inch sized cake pan with either oil or butter. Dust some flour over it. Swirl to coat the flour on all the sides. Add the batter into it. Tap it to avoid air bubbles. It is ready for the baking process.

Step 2 – Making Hot Milk Cake:

Place a stand and preheat the pan for 10 minutes with medium heat. Place the cake batter over it. Cover with lid and cook for 35-45 minutes with low heat. Check with a knife or toothpick by pricking. The toothpick or the knife comes out clean. The Hot Milk cake is ready. Let it cool down. It’s ready to serve!

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I like to share the noodles recipe with you all. Yes, the Hakka noodles recipe with vegetables and sauces. Most children like noodles, and let them have it homemade with restaurant-style flavor and taste. Let’s get started!

Preparation Time: 10 mins	Recipe Servings: 4
Cook Time: 15 mins	Download Recipe
Total Time: 25 mins

Ingredients for Pre-preparation:

1. 1 tbsp Oil
2. 150g Noodles
3. Salt as needed

Ingredients for Veg Hakka Noodles:

1. 2 tbsp Oil
2. 5 to 6 chopped Garlic
3. 1 sliced Onion
4. 1 Carrot
5. 1 small Capsicum
6. 1/4 Cabbage
7. 1 tbsp Soya Sauce
8. 1 tbsp Tomato Ketchup
9. 1 tbsp Red Chilly Sauce
10. 1 tbsp Vinegar
11. 1 tsp Pepper Powder
12. Salt as needed

Step 1 – Noodles Pre-preparation:

Boil 2 liters of water in a pan. Add preferred salt, 1 tbsp of oil, and let the mixture boils well. Put that 150 g of noodles to it and cook for 4-5 minutes with medium heat. Do not overcook the noodles as it breaks then. Drain off the hot water and rinse the noodles with normal water.

Step 2 – Making Veg Hakka Noodles:

Take another pan and keep the flame at high heat. Pour 2 tbsp of oil along with 5 to 6 chopped garlic with it. Fry it for a minute. Then add one sliced onion, and saute it for a minute.

Add one sliced carrot, one small piece of capsicum, and cook for a minute. On top of it, add a quarter of a cabbage, and cook for 3-4 minutes with high flame.

It’s time to add all sauces. Add 1 tbsp of soya sauce, 1 tbsp of tomato ketchup, 1 tbsp of chilly red sauce, 1 tbsp of vinegar, and mix it well.

Put all the cooked noodles, and mix it for 2 minutes. Finally, add 1 tsp of pepper powder, required salt, and mix it. Turn off the flame as the veg hakka noodles are ready to serve!

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