Dear Friends,      Today I am here to share with you a recipe for 'Chili Chicken.' I believe that many people love to eat the dish. I already mentioned that on my birthday I made 'Chili Chicken' for my friends and relatives. Today I am here to share the recipe for 'Chili chicken.' This delicacy is a popular Indo-Chinese dish of chicken of Chinese ancestry. Nelson Wang, in 1975 created this dish. But, now there are different versions of chili chicken invented in India. So, let's start making 'Chili Chicken.' Ingredients:- Boneless Chicken- 500g.(bite-sized pieces). Egg- 1(whole).  Soya Sauce- 2-1/2 tsp. All-purpose flour- 4 tbsp. Corn flour- 4tbsp. Red chili powder- 1/2tsp. Red chili sauce- 3-4 tsp. Pepper powder- 1/2tsp. Salt- To taste. Peanut or sunflower oil- As required. Vegetables for chili chicken:- Onion- 3medium(cubed). Ginger- 2tbsp(minced). Garlic- 2tbsp(minced). Spring onion- 8tbsp(chopped). Green chilies- 5-6 slit(or as per your choice).

  Dear Friends,   Today I am here to share with you a famous kofta recipe. Before that, I would like to inform you I love to read the history of everything because I believe there must be some story behind the creation of everything. 'Nargisi Kofta' is a north Indian delicacy. This dish came from Persia to India by Mughal emperors. Many believed that the name of the dish was given after the name of a flower called 'narcissus.' Alan Davidson, One of the most renowned food historians of the 20th century had said that the British soldiers ate the Indian Nargisi Kofta curry and cherished it so much that they attempted to recreate it at home and reiterated it with a new name, look, and influence - The Scotch Eggs. I hope you like the information behind the delicacy. So, let's start making famous 'Nargisi Kofta.' Ingredients:- whole eggs- 6(hard-boiled and peeled). Mutton Minced- 750g. Black pepper powder-1/2tsp. Garam Masala Powder- 1tsp. Kashmiri red chili powde

  Dear Friends,   Today I am here to share a south Indian delicacy ' Madras Lamb Curry.' This curry is sharply hot. Many people assumed that in 1640 this curry was carried by the English traders. But others also believed that it was conceived in Britain's curry house. There is a controversy related to this delicacy. So, let's start making 'Madras Lamb Curry.' Now Madras is known as 'Chennai.' Ingredients:- Lamb- 1kg.(2-inch pieces). Coconut Oil- 4tbsp. Coriander leaves- 3tbsp(finely chopped).For garnishing. Spices for Curry powder:- Fenugreek Seeds- 1-1/2tsp. Mustard seeds- 1-1/2tsp. Cumin seeds- 1-1/2tsp. Coriander seeds- 2tbsp. Fennel seeds- 1-1/2tsp. Poppy seeds- 2-1/2tbsp. Black peppercorns- 2-1/2tsp. Dry red chilies- 8nos. Cinnamon stick- 3-inch. Cloves- 8nos. For the spice paste:- Green chilies- 4nos. Garlic- 10cloves. Ginger- 2-inch. Fresh coconut- 1/2 cup(grated). Jaggery- 2tbsp(grated). For Lamb Curry:- Onion- 4 medium(chopped). Tamarind- 2tbsp.