Contents

2024

Chicken Alfredo pasta

chicken Fried rice

Butter chicken

Chilli chicken

Ghee rice

chicken stew

RECIPE chapathi
BOOK

SPECIALLY MADE FOR CHACHU.

BY ameena zera

SHARAFKPDR & CO |
 Chicken alfredo pasta

Things you need:

Pasta -2 cups
Butter -2 tbs
Oil - 2 tbs.
Maida / all-purpose flour -2 tbs
Milk-2 cup (2-3 cups is also fine)
Cheese -1 cup (Mix of mozzarella and cheddar)
Sait and pepper
Chicken breast pieces
Chilli flakes

Directions
To cook pasta:

Take 4 cups of water .Boil water.Add 2 tablespoon oil and korch salt.When
the water comes into a boil, add the 2 cups of pasta and then close the
pan.Wait until it cooks. .After korch neram take one pasta in a spoon and
try cutting it with a knife if it easily cuts the pasta is done..Then drain the
pasta and keep aside.

To make chicken:

Cut the chicken breast piece into small small pieces. Then add salt ,chilli
flakes and pepper powder. Add oil to pan. Heat the oil. Then add chicken
and fry the chicken.

To make sauce:

To a pan add in butter and when it melts add in the flour and roast well.
Kariyipipikarthh! pour in milk and mix well so no lumps would be there,
switch on flame add in salt and pepper and cook the sauce to nalla
consistency. Add in cheese and melt to a nice sauce and add in the pasta.
Spice is up with chilli flakes and add in chicken.

Chicken fried Rice

things you need
Rice - 2.5 cups (basmathi rice)

Vegetables-1 cup sliced ( mix of onion, carrot , capsicums , beans ,

cabbage ,spring onion , celery )(anything you have) (cut it into smallest pieces)

Boiled chicken - 1 cup ( chicken boiled with pepper , salt , soya sauce )

Eggs -2 nos

Soya sauce -3 tbs

Pepper powder -1 tbs

Maggi cube -optional

Salt

Oil ‘

To make chicken;

In cooker add water soya sauce salt and pepper powder. Then boil it.

To make scrambled eggs:

In pad add in oil and korch soy sauce. Then add two eggs.add salt and
pepper powder and scramble them.

To make rice:

Take long basmati rice. Soak it in water for 15 min. then boil water 4-5
cups. Then add in the rice and boil until cooked. Do not cook fully. cook ¾.
If overcook keep in n the freezer for 15 mins.

To make vegetables:

To a wok add in oil add in the soya sauce, pepper powder and add in the
onions sauté, then add in the beans and carrot and sauté , once cooked
add in the other vegetables and don’t over sauté . Can add in maggi cube
or flavour with pepper powder and salt. Do not overcook the vegetables it
would be watery.

To mix:
In a wok, add in oil add in pepper powder and soya sauce. Add in the
cooked rice and sauté well. Then add in the cooked vegetables, scrambled
eggs and cooked chicken. Don’t add everything together. Add them step
by step and mix well.

Butter chicken
Chicken marination

Chicken - ½ kg

Ginger-Garlic Paste - 2 Tablespoons

Kashmiri Chilli Powder - 2 Tablespoons

Lime / Lemon Juice - ½ Tablespoon

Salt - ¾ Teaspoon

Marinate and keep aside for 30 mins to 1 hr. then fry it in butter or
oil.keep aside.

Gravy

Butter - 3+2 Tablespoons

Onion - 2 Nos (250 gm)

Green Chilli - 2 Nos

Ginger-Garlic Paste - 2 Tablespoons

Tomato - 5 to 6 Nos (500 gm)

Kashmiri Chilli Powder - 2 Tablespoons

Garam Masala -- ½ Teaspoon

SALT - 1½ Teaspoon

To a pad add in butter then add chopped onion.saute well until the onion
becomes pinky brown. Add green chilli and ginger garlic paste.then add
tomatoes. Add the spices. And salt. Keep aside until it cools down.

Then in mixer mix this well with 2 cups hot water.

Final steps

Tomato Sauce - 2 Tablespoons

Fresh Cream - ¼ Cup (60 ml)

Sugar - ½ Tablespoon (optional)

In a pad add 1 tbs butter and then add this mixture. Heat it well. Add
tomato sauce sugar(just a little). Then lower the heat and then add the
fresh cream mix well. Butter chicken ready.

Chilli chicken
For chicken fry
Chicken bone less -500 gm ( boneless cut to thin strips)

Ginger garlic paste -1 tsp

Soya sauce -1 tbs

Egg-1 small

All purpose flour -2 tbs

Cornflour -3 tbs

Pepper powder-1 tsp

Kashmiri red chilly powder -1/2 tbs

Red colour - small pinch

Green chili-4

Curry leaves -1 tbs

Salt

Mix all and marinate chicken well for 15 min and deep fry or pan fry or air fry and keep
aside needs to be crispy . And mix to sauce just before serving

For sauce mix

Tomato ketchup -3 tbs

Soya sauce -1 tbs

Vinegar -1 tsp

Honey -1 tsp

Pepper powder -1 tsp

Chilly sauce -2 tbs (any spicy sauce )

Onion -1 small cubed

Capsicum-1/2 cup cubed (any colour or mix )

Red chilly flakes -1 tsp

Green Chilli-3 optional

Coconut oil -2 tbs

To a pan add coconut oil , add red chill flakes , add the capsicum and onions . Mix
ketchup, soya sauce , chilly sauce , honey and pepper . And add the the onion mix .
Sauté well . Add the fried chicken and mix for instant quick chili chicken . Add green chili
and curry leaves and serve with Kerala style Porotta

GHEE RICE
INGREDIENTS
Ghee -4 tbs

Rice -1 kg (5 cup) washed soaked 10 minutes

Waters-1 cup rice 2 cup water boiling

Fennel seed -1/2 tsp

Cumin seed -1/2 tsp

Pepper-1 tsp

Onion -1 sliced

Salt

TO MAKE
To pan add ghee , add raw spices and onion . Then add rice sauté it . Then
add water and salt . Once boiled close with lid and low sim fire . After 10
minutes Open once and just sauté . Close lid and Cook .
 Chicken Stew !!!!

Chicken -1 kg
Onion - 3 big
Tomatoes -1 big
Ginger garlic paste -1 tbs
Green chilly -5 nos
Pepper powder -1 tbs
Garam masala - 2 tsp
Coconut milk -2 cup thick milk ( can be fresh coconut milk and
coconut milk powder mixed )
Curry leaves -1 tbs
Coriander leaves - 1 tbs
Kasuri Methi leaves -1 tbs
Ghee - 1 tbs
Coconut Oil and Salt

To pan add coconut oil or any oil. Then sauté well sliced onions.
Add ginger garlic paste and green chilli, sauté well . Add the
chicken and sauté in the onion mix. Then add salt and pepper,
raw potatoes and water. Pressure cooks 1 whistle or slow cook
till cooked. Once cooked add thick coconut milk, tomatoes and
curry leaves pepper, Garam masala , kasuri Methi and
coriander leaves . Add the ghee and stew is ready to serve with
ghee rice.
 Chicken Red curry / mulakitath.

Chicken -1 kg
Onions -4 sliced
Tomatoes -3 nos
Ginger garlic paste -1 tbs
Green chilly -4 nos
Kashmiri red chilly powder -1 tbs ( or more )
Turmeric -1 tsp
Garam masala -1 tsp
Curry leaves -2 sprigs
Coriander leaves -3 tbs chopped
Coconut milk -1/2 cup thick ( or more )
Coconut oil
Salt
To the chicken add in the onions , tomatoes , ginger
garlic paste , green chilly , Kashmiri red chilly powder ,
turmeric , curry leaves and mix in all well . The chicken
should be coasted well . Then separate the chicken
from the onion masala mix . To a pan add in coconut oil
add in the onion masala mix and sauté well then add in
the chicken and sauté well . Add in the Garam masala
powder , salt and little water close lid and cook in
medium to low flame till chicken is cooked . Once
cooked add in the coconut milk , coriander leaves and
cook it well to creamy . And it ready.

Dal curry
Daal - 1 cup washed and soaked( any toor or channa daal )
Shallots -4 nos
Tomatoes -1 small
Green chilly -2
Turmeric - 1tsp
Water 1 cup
Mix all together and pressure cook for 3 whistles till cooked .
For coconut paste
Coconut - 1/2 cup
Turmeric -1/2 tsp
Fennel seeds -1 tsp
Water -4 tbs
Grind all to a fine paste.
For tempering
Ghee -1 tbs
Mustard seeds -1 tsp
Dry chilly -2 nos
Curry leaves -1 tbs
Shallots -2 nos
In ghee add in all and temper and keep aside
To the cooked lentil mix add salt and the coconut paste , stir in
low flame till almost boil . Then add the temper and mix and
serve with rice or roti .