Chicken Sukka Recipe | Hungry Forever

Chicken sukka goes well with puffed rice and tomato sambar and is quite a spicy dish. It is a very simple recipe, easy to make and quick to prepare. 

INGREDIENTS

• 1/2 kg Chicken
• 1/2 medium onion
• 1 tsp red chilly powder
• 1 tsp black pepper powder
• 2 tsp Coriander/dhania powder
• ¼ tsp Turmeric powder
• ¼ tsp Garam masala powder
• 2 tsp yogurt curd
• 1 tsp ginger garlic paste
• Salt to taste
• 2 tsp Oil
• coriander leaves for garnishing

INSTRUCTIONS

1. Wash and cut chicken in small pieces.
2. Take a bowl mix chilly powder, pepper powder, coriander powder, turmeric powder, salt, garam masala, ginger garlic paste, yogurt and form a paste. Add the chicken pieces to this and rub at the masala on the chicken. Let this marinate for at least an hour in the refrigerator.
3. Now heat oil in a kadai and saute the chicken. Cover and cook it for 7 minutes or until it is thoroughly cooked.
4. Open the lid and fry on medium high flame for about 6 minutes or until all the water evaporates.
5. Add onions and fry for 2 more minutes.
6. Garnish with coriander leaves, split chillies and lemon or tomato slices .

RECIPE LINK: https://www.hungryforever.com/recipe/chicken-sukka-recipe/

Aloo Sandwich Recipe | HungryForever

Potato Sandwiches give a different dimension to grilled cheese sandwich. They are delicious and add an Indian taste to standard grilled cheese. 

INGREDIENTS

• 4 slices of white firm bread
• 3 cups medium size potatoes boiled peeled and mashed about 1-1/2of mashed potatoes
• 2 tablespoon chopped cilantro hara dhania
• 1 teaspoon chopped Ginger adrak
• 1 tablespoon chopped green chilli hari mirch
• ½ teaspoon Cumin seeds jeera
• ½ teaspoon Salt
• ½ teaspoon mango powder amchoor
• 2 tablespoons of melted butter
• 2 slices of cheddar cheese
• 8 tomato thinly sliced

INSTRUCTIONS

1. In a bowl mix potato, cilantro, ginger, green chili, salt, cumin seeds, and mango powder well.
2. Lightly butter the bread slices from one side and other side spread layer of thin potato mixture evenly, and brush the butter over the mixture.
3. Heat the skillet over medium heat and put the bread slices over the skillet putting the potato mixture side down.
4. Let it cook for about 2-3 minutes or till it is golden brown from bottom. Note: if you turn too quickly the spread will start coming out. Turn it over; put one slice of cheese and tomato slices covering the bread slice.
5. Now put the other slice of bread potato side down over tomatoes and grilled both sides until sandwich is golden brown and cheese has melted.
6. Potato Sandwich is ready, slice them diagonally. Serve the sandwich with Hari Cilantro Chutney and side of Carrot Pickle.

Recipe Link: https://www.hungryforever.com/recipe/aloo-sandwich-recipe/

Thai Pineapple Shrimp Fried Rice Recipe | HungryForever

Thai Pineapple Shrimp Fried Rice Recipe is great to taste when you have some leftover rice and fresh shrimps handy, and is best served along with pineapple.

INGREDIENTS

• 3 tbsp vegetable oil
• 1 pound shrimps peeled and deveined
• 1 large red bell pepper diced
• 1 medium red onion diced
• 2 garlic cloves chopped
• 1 red chili diced
• 2 large eggs, beaten
• 2 cups cooked rice
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 1/2 cup fresh pineapple diced
• 1/2 cup roasted cashews
• 1/2 cup cilantro leaf shredded

INSTRUCTIONS

1. Fry the shrimp in the vegetable oil for a minute and then remove them from the oil.
2. In the same oil, fry the bell pepper, onion, garlic and chili for three minutes.
3. Pour in the beaten eggs and stir for thirty seconds.
4. Add the rice and sauté for one to two minutes.
5. Pour in the fish sauce, soy sauce and lime juice and continue sautéing.
6. After two minutes, add the shrimp aback as well as the pineapple.
7. Sauté for two minutes.
8. Add the cashews and cilantro and serve!

Recipe Link: https://www.hungryforever.com/recipe/thai-pineapple-shrimp-fried-rice/

Cauliflower Nuggets Recipe | HungryForever

Cauliflower Nuggets are super easy to make and are a great alternative to traditional store bought nuggets. 

INGREDIENTS

• olive oil spray as required
• 30 cauliflower florets
• 3 large eggs
• 1 1/4 cups finely ground whole wheat bread crumbs
• 1/3 cup fresh grated parmesan cheese
• 1/2 tsp kosher salt
• black pepper to taste

INSTRUCTIONS

1. Preheat the oven to 450°F. Spray the large rimmed baking sheet with olive oil.
2. In a shallow bowl, beat the eggs. In another shallow bowl, combine the breadcrumbs, Parmesan, salt, and pepper. Set half the breadcrumb mixture aside in a separate bowl.
3. Designate one hand as your “wet hand” (for the eggs) and one as your “dry hand” (for the breadcrumbs). Using your wet hand, drop some cauliflower pieces into the egg mixture and coat them evenly. Shake off any excess egg, then drop the coated pieces into the breadcrumb mixture. Using your dry hand, sprinkle some breadcrumbs on top and roll them around until evenly coated. Transfer the coated pieces to the prepared baking sheet and repeat with the rest of the cauliflower (when you run out of breadcrumbs, use the second bowl—this keeps the crumbs from getting too soggy).
4. Spray the top of the cauliflower pieces with a light coating of oil. Bake until the pieces can easily be pierced with a fork, about 20 minutes, flipping the pieces over halfway through. Serve warm.

Recipe Link: https://www.hungryforever.com/recipe/cauliflower-nuggets-recipe/

Aloo Bhujia Sev Recipe | HungryForever

Aloo bhujia is also a favorite snack with kids and tea-time snack or Diwali namkeen. It is so easy to make and taste so crunchy and delicious. 

INGREDIENTS

• 100 grams Besan gram flour
• 2 medium potatoes aloo
• ¼ teaspoon Turmeric powder haldi
• ¼ teaspoon Garam masala powder
• ½ teaspoon red chili powder lal mirch powder
• ½ teaspoon amchur powder or ¼lime or lemon juice dry mango powder
• ⅓ teaspoon black salt or as per taste
• ½ teaspoon chaat masala
• 1 pinch Asafoetida hing
• 16-18 teaspoon Mint leaves pudina patta
• Oil for deep frying

INSTRUCTIONS

1. First boil 2 medium potatoes till they are thoroughly cooked. you can cook the potatoes in a pressure cooker or in a steamer.
2. When the potatoes become warm, peel and mash them very well with a vegetable masher.
3. Heat a pan and add 16 to 18 mint leaves. you can rinse the mint leaves and then add. on a low flame stir and roast the leaves till they wilt and become crisp. remove and crush the mint leaves in a mortar-pestle to a fine powder. keep aside. this step is to dry the mint leaves. if you have dried mint leaves, then you can add 1/2 tsp dried mint leaves. crush them and add.
4. To the mashed potatoes, add all the spices, salt and the crushed mint leaves. mix very well.
5. Now seive 1 cup besan or gram flour directly over the potato mixture.
6. Gently mix and start forming a dough. there is no need to add any water while kneading the dough. the moisture from the potato is enough for binding the dough. else the dough will become very sticky if you add water.
7. The dough is slightly sticky. cover the dough and keep aside.
8. For making aloo sev, you need to use the disc with small fine holes. grease the top of the this disc with some oil.
9. Rub a bit of oil in your hands. roll the dough into a log and gently place it in the sev maker mould.
10. Cover the sev maker with its lid.
11. Heat oil for deep frying in a kadai or pan. add a small piece of the dough. if the dough comes up gradually, then the oil is ready. if the dough sits at the bottom, the oil is still cold. if the piece of dough comes up briskly and quickly, the oil is too hot.
12. In the oil, directly press the sev maker to make sev. move in rounds so that the sev is evenly distributed.
13. The oil will start sizzling as soon as the sev comes in contact with it.
14. Flip over and fry the other side.
15. Keep on frying them till the sizzling reduces in the oil and the color of sev changes to golden. do flip a couple of times, to get an even color.
16. With a large strainer spoon, remove the fried sev from the oil. drain the excess oil back in the pan, by shaking the spoon.
17. Place the fried potato sev on kitchen paper towels to absorb extra oil.
18. When they are still warm, to make them more chatpata, sprinkle 1/2 to 1 tsp chaat masala. once cooled store them in an airtight jar.
19. Serve these crispy potato snack as a diwali snack or a tea time snack.

Recipe Link: https://www.hungryforever.com/recipe/aloo-bhujia-sev-recipe/