Orange Chicken

For Chicken:

• 2 chicken breast (boneless and make small pieces)
• 1 cup rice flour
• 1 cup corn flour
• ½ cup plane flour
• 1 tspn mustard powder
• 1 tspn black pepper
• 1 tspn salt
• ½ tspn Chinese salt
• 1 tspn chicken powder
• 1 tspn baking powder
• 2 eggs
• Oil for deep frying

For Sauce:

• 1 tbspn orange zest
• 1 cup brown sugar
• 1/4 tspn crushed red pepper
• 2 cups water
• 2 tbspn orange juice
• 3 tbspn soy sauce
• 1/4 cup lemon juice
• 1/3 cup white vinegar
• 1/2 tspn ginger (finely chopped)
• 1/2 tspn garlic (finely chopped)
• 2 tblspn green onion (chopped)
• 3 tablespoons cornstarch

Method:

1. Take a sauce pan of good quality, pour water and all the sauces including soya sauce, vinegar, orange juices and lemon juice. Let the sauce mixture to cook for 5-8 mins on medium heat.
2. After that add orange zest, crushed red chili, ginger garlic and brown sugar to the mixture, mix them together and cook for 5-10 mins so that brown sugar dissolves in the mixture completely. After that cool the mixture to room temperature.
3. To cook chicken follow the recipe of KFC chicken as mentioned in blog.
4. Now in a sauce pan,pour the prepared sauce and when it boils add cornstarch mixture (mix corn flour in 1/4 cup water) to the sauce and when the sauce gets the desire thickness add all the chicken pieces. Cover the pan and let them cook together on slow heat for at least 5 minutes so that chicken pieces absorb the flavor of sauce. Delicious orange chicken is ready to serve.

Shahi Paratha

Ingredients:
1 cup wheat flour

500 gms minced meat

2 eggs, beaten

1 onion, chopped

1 tomato, chopped

5 green chilies, chopped

1 tbsp ginger-garlic paste

Few coriander leaves, chopped

2 tbsp oil

2 tbsp ghee

Salt and red chili powder to taste

Method:
To the flour add some water and knead into smooth dough.
Heat oil in a pan and fry the onions till pink. Also fry the ginger garlic paste and keep aside.
Cook the minced meat, salt, red chili powder and 1/2 cup of water till the meat is cooked and dry.
Add tomatoes to the egg and also salt and make two omelettes.
Take two portions of the dough and make two thin chapaties.
On one chapati place one omelette, spread a tablespoon of minced meat over it, sprinkle some green chilies, coriander and cover with the other omelette.
Top this with the next chapati and press the edges of the two chapaties tightly.
In a Straight pan (tava) fry the paratha with a little oil, till both the sides are well done.

Serve hot with yougurt/raita.