Ingredients:
Boneless/With bone chicken(Big pieces) - 1/2 kg
Ginger Garlic Paste - 1 1/2 tablespoon
Chilli Powder - 11/2tablespoon
Pepper - 1teaspoon
Lemon - 1

Salt for taste
Ajinamoto - 1teaspoon
Egg - 2
Maida/Corn Flour - 2cups
Bread Crumbs - 2cups

Method:
1.Wash and dry pat the chicken to remove the excess water.
2.Take a bowl,put in the chicken,ginger garlic paste,salt,chilli powder,pepper,1/2 teaspoon ajinamoto and lemon juice.

3.Mix it well and put it in the fridge.Let it marinate for 2hours.
4.After 2hours take it from fridge and keep it aside.Now break eggs in a bowl and beat the egg along with salt and 1/4 teaspoon ajinamoto.
5.Spread maida in a plate.mix bread crumbs along with another quater teaspoon ajinamoto and a pinch of salt.spread it in another plate.
4.Now take a piece of chicken,roll it in maida,dip it in egg and again roll it in breadcrumbs.repeat for all the pieces.
5.Heat oil for deep frying.Once the oil is hot,Deep fry the chicken and remove it when golden brown.
6.Serve along with french fries.

This is my version of Kentucky Fried Chicken,Thus the name DarshinsFried Chicken.

Manchurian is one of my all time favorites.Every time I go to a restaurant i never forget to order manchurian.I would like manchurian to be filled with an overdose of gingergarlic,soy and shallots flavour.But I got to see in many restaurants,the style of making manchurian is highly different.The actual way of cooking manchurian dish is different and complicated.Here is my version of chicken manchurian.Little bit of changes from the original recipe.

Ingredients:
For Manchurian balls:
Chicken - 1/2 Kg (Preferably Boneless.But if u get it with bones..no probs make soup out of it)
Cabbage - 11/2 cups
Onion - 1cup(finely chopped)
Ginger and Garlic Paste - 1tablespoon
spring onion - 1teaspoon
Green chillies - 4(finely chopped)
Maida - 2tablespoon
Salt required
Oil for deep frying.

For Gravy:
Onions - 2 (diced)
Capsicum - 2 (diced)
Green chillies -1 (sliced)
Red chilli paste - (5Red Chillies+vinegar or lemon juice+ginger 1piece+garlic 4)
                           Soak red chillies in little water in order to make a paste.
Ginger - 1piece(finely chopped)
Garlic - 4(finely chopped)
Chilly sauce - 1tablespoon
Tomato sauce - 2 to 3 tablespoon
Soya sauce - 1tablespoon
Ajinamoto a pinch
Salt for taste
Cornflour - 1tablespoon
water required.
Oil required.

Method:
1.Wash and Pressure cook chicken with salt and little water.Remove the excess water(u can use tis water as a stock in soup).Now shred(crumble) the chicken.
Note:Make sure that u need to dry the chicken coz there should be no water in it.orelse it will spoil the whole dish.
2.In a Bowl,add cabbage,onion,green chillies,shredded chicken,ginger garlic paste,spring onion and salt.Mix it nicely until you are able to make small balls out of the mixture.
3.Make a batter out of maida.Dip the balls in the maida batter and deep fry in the oil.
4.In a seperate pan,heat 2teaspoon of oil.Add ginger garlic and fry till u get the aroma.Add Diced Onions,capsicum,green chilli and saute for 2minutes.
5.Add red chilli paste and fry till raw smell goes away.Now add all the sauces one by one and check salt.Add 2cups of water and allow it to boil.
6.Simmer the stove and add fried balls and saute for 3minutes.Add ajinamoto and fry.

7.Garnish with spring onion and serve with fried rice,noodles or chappati.

Ingredients:

Chicken – 1Kg (Big Pieces)
Basmati Rice – 3Cups
Onion (Big) – 5
Tomatoes – 3
Garam masala items : 1tablespoon
Red Chilli Powder – 2tablespoon
Coconut Milk(Instead of water.):6cups.
Pudhina/mint leaves & Coriander Leaves – 1cup
Bay leaf – 2
Saunf – 1teaspoon
Lemon - 1
Oil – 3tblspoon
Ghee – 2tblspoon

Marination:

Curd – ½ cup
Green Chillies – 6 to 8
Pudhina/mint leaves & Coriander Leaves – 1cup
Ginger Garlic Paste – 2tablespoon
Salt


Method:

1.Marinate chicken in fridge for 2hours with the ingredients given for Marination.
2.Heat oil & ghee in pressure pan and add all the Garam masala items,bayleaf and Saunf.
3.Add Sliced Onions and fry till golden brown.Add tomato and chilli powder and fry till oil separates from it.
4.Add the marinated chicken and fry till raw ginger garlic smell leaves.
5.Fry till it becomes dry. Now add washed rice and mix it. Add salt to rice.
6.Add coconut milk, Pudhina coriander leaves and lemon juice.Stir and check salt.
7.Pressure cook until 2 whistles.
8.Serve with raitha,kathrika gothsu,chicken65 or salna.