Kanchan cooking wave

 chicken pokora Chicken pakora is a beloved Indian street food—essentially spicy, crispy fried chicken fritters. The key to getting that signature "crunch" is using a mix of gram flour (besan) and a bit of rice flour. Here is a foolproof recipe for making them at home. The Ingredients For the Marinade  * 500g Boneless Chicken: Cut into small, bite-sized cubes.  * 1 tbsp Ginger-Garlic Paste  * 1 tsp Red Chili Powder (adjust for heat)  * 1/2 tsp Turmeric Powder  * 1 tsp Garam Masala  * 1 tbsp Lemon Juice  * Salt to taste For the Batter  * 1 cup Gram Flour (Besan)  * 2 tbsp Rice Flour (this makes them extra crispy)  * 1-2 Green Chilies: Finely chopped.  * 2 tbsp Fresh Coriander: Finely chopped.  * 1/2 tsp Carom Seeds (Ajwain): Rubbed between palms to release aroma.  * Oil for deep frying. Instructions 1. Marinate the Chicken In a large bowl, mix the chicken pieces with the ginger-garlic paste, lemon juice, salt, and all ...

 CHICKEN pICCATA  Chicken piccata is a classic Italian-American dish known for its bright, tangy, and savory flavor profile. The secret lies in the thin cutlets and the emulsified lemon-butter sauce. Here is a standard, highly-rated method for making it at home. The Ingredients For the Chicken  * 2 large chicken breasts (sliced horizontally and pounded to 1/2-inch thickness)  * 1/2 cup all-purpose flour (for dredging)  * Salt and freshly ground black pepper  * 2 tbsp olive oil  * 2 tbsp unsalted butter For the Piccata Sauce  * 1/3 cup dry white wine (like Pinot Grigio or Sauvignon Blanc) or chicken stock  * 1/2 cup chicken stock  * 1/4 cup fresh lemon juice  * 1/4 cup brined capers (rinsed)  * 3 tbsp unsalted butter (cold, cut into cubes)  * Fresh parsley (chopped, for garnish) Instructions 1. Prepare the Chicken Season the pounded chicken cutlets generously with salt and pepper. Dredge each piece in the flour, shaking off...

 PUDINA DRINKS Pudina (mint) is a staple in Indian households, especially during the summer, because of its incredible cooling and digestive properties. Since you're interested in Indian flavors, here are the most refreshing ways to use it. 1. Classic Nimbu Pudina Sharbat This is the "King of Summer Drinks." It’s tangy, sweet, and cooling.  * Ingredients: 1 cup fresh mint leaves, 2 lemons, 4 tbsp sugar (or honey), ½ tsp black salt (Kala Namak), and chilled water.  * Method: Blend the mint leaves with a little water and strain the juice. In a pitcher, mix this mint extract with lemon juice, sugar, and black salt. Add chilled water and plenty of ice.  * Pro Tip: Add a pinch of roasted cumin powder (Bhuna Jeera) for an earthy, digestive kick. 2. Pudina Chaas (Mint Buttermilk) A perfect accompaniment to a spicy meal like Tandoori Chicken.  * Ingredients: 1 cup yogurt, 2 cups water, a handful of mint leaves, 1 green chili (optional), and salt.  * Method: Blend t...

 chicken   Tandoor Tandoori chicken is a cornerstone of Indian cuisine, famous for its vibrant red color and that unmistakable smoky aroma. While it's traditionally cooked in a clay oven (tandoor), you can get incredibly close to that authentic flavor using a standard home oven or even a stovetop. The secret to juicy, flavorful chicken lies in the two-step marinade. The Recipe Ingredients  * Chicken: 1 kg chicken (preferably bone-in legs and thighs), with deep slits cut into the meat.  * First Marinade: Juice of 1 lemon, 1 tsp salt, and 1 tbsp Kashmiri red chili powder (for color without intense heat).  * Second Marinade: 1 cup thick hung curd (Greek yogurt), 2 tbsp ginger-garlic paste, 1 tbsp mustard oil, 1 tsp garam masala, 1 tsp roasted cumin powder, and 1 tsp dried fenugreek leaves (Kasuri Methi). Instructions  * The First Rub: Coat the chicken in the first marinade and let it sit for 20 minutes. This helps the salt and acid penetrate deep into the...

 JALEBI RECIPES Jalebi is a classic favorite—there’s nothing quite like that combination of a crispy, fried crunch and the hit of warm sugar syrup. Depending on how much time you have, you can go the traditional fermented route or take the "instant" shortcut. 1. The Instant Jalebi (Ready in 30 mins) This version uses fruit salt (Eno) or baking powder to create the fluffiness that fermentation usually provides. Ingredients  * For the Batter: 1 cup All-purpose flour (Maida), 2 tbsp Cornflour (for extra crunch), 1/4 tsp Baking powder (or 1/2 tsp Eno), 2 tbsp Yogurt, and a pinch of orange food color.  * For the Syrup: 1 cup Sugar, 1/2 cup Water, 1/4 tsp Cardamom powder, and 1 tsp Lemon juice (prevents crystallization). Instructions  * Prepare Syrup: Boil sugar and water until it reaches a half-string consistency. Stir in cardamom and lemon juice. Keep it warm.  * Make Batter: Mix flour, cornflour, and yogurt with water to form a thick, flowing batter (no lumps!). Ad...