Kfc Style Fried Chicken Recipe: With 7 Bonus Recipes

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Crispy fried chicken Ingredients: 4 pieces chicken drumsticks (skinless, cleaned) 1 large egg 1/2 cup all-purpose flour 1 1/2 cups cornflakes Salt to taste 1/2 tsp red chilli powder 1/3 tsp garam masala Oil/ghee for frying 1. Fill a wok/kadhai about 1/3 with oil and let it heat over medium heat until hot. 2. In a shallow bowl, mix together the allpurpose flour, 1/4 tsp salt, and 1/4 tsp red chilli powder. 3. Whisk an egg in a shallow bowl along with the remaining salt, red chilli powder, and garam masala. 4. Crush cornflakes into another shallow bowl.

5. Roll the chicken pieces in the seasoned allpurpose flour so that a they are coated thinly. Shake off the excess. 6. Next, dredge them in egg mixture, letting excess drip off, then in cornflakes, pressing to help adhere. 7. Fry chicken, turning once, until golden and just cooked through, 5 to 6 minutes total. Drain on paper towels.

And 7 other recipes 1. Whole wheat, eggless biscuits

2. Lip-smacking pizza - better than restaurant! 3. Really Easy Mughlai gravy for Shahi Paneer/Malai Kofta/Butter Chicken 4. Simple Kofta Balls for Malai Kofta 5. Veggie alfredo pasta for one 6. Whole wheat focaccia bread 7. Easy 10 minute tomato rice Whole wheat, Eggless biscuits Biscuits are so easily available, why make them at home? Because of their ingredients. Pick up almost any brand of biscuits and read the list of ingredients. They are full of refined flour, palm oil (or its derivative palm olein), and sugar. If not sugar, it will be an artificial sweetener that's even worse. But the kids love them! And me too! It's impossible to imagine tea without biscuits. So, what to do? Make them at home :) These whole wheat, eggless biscuits use staple pantry ingredients, and are super easy to make. Even my 5 year old loves to help me when I make them. Ingredients: 4 tbsp ghee 1/4 cup powdered sugar/jaggery powder/unrefined sugar 1 cup whole wheat flour (atta) 1/3 tsp baking powder A pinch of salt

1/4 tsp cardamom powder (optional) 4-5 tbsp milk Recipe:

Step 1. Whisk ghee and sugar together till well mixed.

Step 2. Sift in atta, baking powder, a pinch of salt, and cardamom powder

Step 3. Combine roughly and add milk.

Step 5. Combine lightly with hands till you get a soft crumbly dough. Add a tablespoon or two milk if the dough is falling apart. See the kneaded dough.

Sides of bowl are clean when done.

Step 6. Shape the dough into a log and wrap in cling wrap. Refrigerate for 30-40 minutes.

Step 7. Cut 1/4 inch thick slices from the chilled log and place on a baking tray lined with parchment. Bake at 170 degree C/340 degree F for 15-17 minutes till golden brown.

Step 8. Once done, take out and cool on a wire rack. They will be soft when

hot and will harden when they cool.

Your eggless, whole wheat biscuits are ready. Enjoy with a cup of tea :) Here's the video for this recipe: https://youtu.be/SAahR4kF9do Tips: If you have a small oven, lightly cover the baking tray with aluminium foil to prevent the tops from burning. If the bottom part seems to have cooked faster, turn the biscuits to prevent the bottom part from burning. If you have the patience, you may roll the dough into a sheet and cut shapes with a cookie cutter. I generally skip the beautifying part.

Lip-smacking pizza - better than restaurant! Absolutely amazing pizza, made at home! What makes this recipe even better is that it's easy enough for beginners, and most of the work is hands-off. The pizza dough is versatile, so you can use it to make garlic bread, pizza pockets, and Italian bread. It can also be frozen for future use. Do try this out, and be prepared to be flooded with pizza requests! Ingredients: For the pizza dough: If you use a 250 ml cup, these measurements will make dough enough for 4 personal pizzas. 2 cups all purpose flour (maida) 1.5 cups whole wheat flour (atta) 2 tbsp extra virgin olive oil 2 tbsp curd 4 tsp sugar 1 tsp salt 1 cup warm water 2 + 1/4 tsp instant dry yeast (I use Gloripan brand) For making one pizza: 1/4 of the pizza dough Extra virgin olive oil Store bought pizza sauce Grated mozzarella cheese Toppings of choice - onion/tomato/capsicum/black olives/paneer/sausage Recipe:

Step 1. Take 1 cup warm water. You should be able to comfortably dip your finger in it.

Step 2. Mix sugar and yeast in this water. Allow to rest for 10 minutes until frothy. Do not add salt in this water.

Step 3. In a mixing bowl or praat take the remaining dough ingredients maida, atta, olive oil, curd, and salt.

Step 4. Add the activated yeast solution and knead well for about 10 minutes till the dough is soft and pliable.

Step 5. Cover the mixing bowl with the dough with cling wrap and allow the it to rest in a warm place for about 1 hr until the dough rises and doubles in size.

Step 6. After one hour, the dough would have risen and doubled in size.

Step 7. Punch it lightly to release the air, and knead gently for a minute.

Step 8. Take one fourth of the dough and roll it out into a circle on a flat surface. Fold the edges so that they rise above the centre. Brush the surface with olive oil. Allow the rolled out dough to rest for 15 minutes.

Step 9. Spread a generous amount of pizza sauce, and sprinkle the cheese.

Step 10. Take toppings of choice and spread then evenly over the sprinkled cheese.

Step 11. Now bake the pizza in a pre-heated oven at 250 degrees C/480 degrees F for about 20 minutes until the cheese has melted and the edges look

golden brown. Tips: For a healthier version, you can replace maida entirely with atta. You’ll need to use a little extra water for kneading then. When making for kids, you can use tomato ketchup instead of pizza sauce for a milder flavour. With some slight modifications, this pizza dough can also be used to make pizza pockets, garlic bread, and Italian bread. To freeze the pizza dough, apply some olive oil and wrap the dough tightly in cling wrap. Then freeze. To thaw the frozen dough, take it out from the freezer, and keep it in the fridge for about 8 hours/overnight. Then, bring it out to room temperature about 1 hour before you plan on making the pizza.

Step 12. Take out the baked pizza and slice it. Enjoy the pizza with some seasoning and mustard sauce.

Really Easy Mughlai gravy for Shahi Paneer/Malai Kofta/Butter Chicken This versatile gravy belongs to the Mughlai cuisine, and can also be used as is for Malai Kofta and Butter Chicken. It is rich, creamy, flavourful, and super easy. It can be made ahead and frozen for future use. So, without further ado, presenting my Really easy Shahi Paneer Gravy/Mughlai Gravy recipe.

Ingredients: The measurements given here will serve 3-4 people. The recipe can be easily doubled in proportion. (1 cup = 250ml) 2 medium onions 2 tomatoes 1.5 inch ginger 6-7 garlic cloves A handful of cashews 1.5 cups water Whole spices: 1.5 inch cinnamon bark 2 green cardamoms 2 black cardamoms 3 cloves (laung) 3 whole black peppers 1 cup curd 2 tbsp ghee 1/2 tsp shahi jeera (caraway seeds) 1 big/2 small bay leaves Masalas 1 tsp salt (add less or more as per taste) 1/4 tsp haldi powder 1/2 tsp red chilli powder 1 green chilli split lengthwise 1 tsp kasoori methi 1 tsp chicken masala (This is a vegetarian product. It does not contain chicken. I use MDH brand only) 1/2 tsp garam masala powder 2 tsp sugar 1 tbsp malai/cream

Recipe:

Step 1. In a covered pan, boil together the onions, tomatoes, ginger, garlic, cashews, and the whole spices - cinnamon, cloves, black peppers, green and black cardamom along with 1.5 cups water. Allow to simmer for 15 minutes until the tomatoes and onions soften.

Step 2. Carefully remove the whole spices, and grind this boiled mixture to a smooth paste using a hand blender.

Step 3. To this paste, add 1 cup curd. Mix again with the blender.

Step 4. Strain this mixture. Use a spoon/ladle to ensure that the mixture is strained well with minimal wastage.

Step 5. Put ghee in a thick bottomed kadhai. Keep this on medium high heat and add the bay leaves. Once the leaves turn brownish and become aromatic, add the shahi jeera. It will crackle and change colour to a deep brown.

Step 6. On a low flame add the mixture we prepared while stirring continuously. The low flame and stirring prevent the curd from splitting. Increase the flame and keep stirring until the mixture comes to a boil.

Step 7. Now add all the spices - salt, haldi, red chilli , garam masala, chicken masala, kasoori methi, and the split green chilli. Stir and cook for 2-3 minutes.

Step 8. Now add the sugar and malai/cream. Mix well. Allow the mixture to simmer on low flame till its thickness reaches the desired consistency.

Step 9. Your Shahi Paneer/Mughlai Gravy is ready. Use it right away or freeze for later use. Here’s the video: https://youtu.be/NTbR7HeIn64

Related posts: YouTube: Simple Kofta Balls for Malai Kofta Blog: https://harkeeratanand.blogspot.com/2020/07/simple-kofta-balls-formalai-kofta.html

Simple Kofta Balls for Malai Kofta Simple Kofta balls, easy enough for beginners. Experienced cooks can add finely chopped dry fruits, or add a raisin in the centre of the ball.

Ingredients: 250 gm Paneer (cottage cheese) 4 potatoes (boiled & peeled) Salt to taste (I added 1 tsp) 3/4 tsp ground black pepper 3/4 tsp red chilli powder 4 tbsp maida (add one more tbsp if koftas are falling apart while frying) Oil for frying Recipe: 1. Take paneer and boiled, peeled potatoes.

2. Finely grate the paneer and mash the potatoes.

3. Add salt, black pepper, and red chilli powder.

4. Combine roughly.

5. Add maida.

6. Combine and knead.

7. Knead till you get a smooth dough.

8. Make 15-20 smooth dough balls.

9. Gently place the balls in hot oil for frying. Cook on low-medium heat to ensure uniform cooking till the centre.

10.

Swirl gently when you have to turn to avoid breaking. The kofta balls will be golden brown when done.

11.

Pour hot gravy on them just before serving the dish. If

you pour too soon, the balls may become soggy or break.

Related posts: YouTube: Malai Kofta Gravy recipe Blog: http://harkeeratanand.blogspot.com/2020/07/recipe-really-easy-shahipaneer-gravy.html

Veggie alfredo pasta for one Ingredients: ½ cup pasta 1 onion (finely chopped) 4-5 garlic cloves (minced) 2 tbsp butter ½ cup milk 1/3 cup cream 2 slices processed cheese 1/3 tsp salt 1/3 tsp pepper A pinch of nutmeg powder Mixed Italian herbs/pizza seasoning ¾ cup broccoli florets (steamed) 1 cup button mushrooms (cut into fours) 2 tbsp sliced olives Any other vegetables of choice, cut and steamed Recipe:

Step 1.

Boil the pasta until al dente with salt and oil. Strain the water and keep the pasta aside. Run cold water through it to stop it from cooking further. The cooking time varies with brand and type of pasta. Step 2. Take a thick bottomed pan/wok and sauté the mushrooms in 1 tbsp butter on medium high heat. The mushrooms will release a lot of water when you sauté them. You’ll know that they have cooked when this water dries up. Keep the sautéed mushrooms aside.

Whole wheat focaccia bread Homemade focaccia with 50% whole wheat. So flavourful. You will not want to buy from a store again. Ingredients: For the dough: 1 cup maida (All purpose flour) 1 cup whole wheat flour 3 tbsp extra virgin olive oil 1.5 tsp salt 2 tsp sugar 1.5 tsp instant dry yeast 1 cup warm water 1 tbsp curd For the topping: 3 tbsp extra virgin olive oil 2 tsp mixed dry herbs 2-3 cloves minced garlic Thinly sliced onion Sliced tomato/cherry tomato Sliced black olives Salt to taste

Recipe: Step 1. Add all the ingredients for the dough into a mixing bowl and combine them roughly.

Step 2. Knead well into a smooth dough. You can stop kneading when the dough is soft and springy. When you poke a finger in the do ugh, it should bounce back. This usually requires 10-15 minutes of kneading by hand.

Step 3. Cover the dough with a cling wrap and let it rest undisturbed in a warm place.

Step 4. After about 1 hour, the dough would have risen and doubled in size. Punch it to release the air and knead lightly.

Step 5. Shape the dough into a rough log and place it in a prepared baking pan. You can also use a baking tray as the focaccia bread tastes better when it is flat with less height.

Step 6. Cover the tray with cling wrap, keep it in the fridge, and allow it to rise slowly over 810 hours. The longer you keep the dough for the second rise, the more flavour it develops. This dough can be kept in the fridge for up to 3 days. Step 7. The dough after the second rise in the re frigerator.

Step 8. Make depressions on the surface of the dough with your fingertips and layer it with the toppings. For extra flavour, mix the herbs and minced garlic in warm extra virgin olive oil and then drizzle evenly over the toppings.

Step 9. Bake at 250 °C for 35-40 minutes until the crust is golden brown. Baking time will vary from oven to oven. To prevent the top from burning, cover lightly with aluminium foil.

Step 10. Enjoy whole wheat focaccia with soup or make a sandwich with the bread.

Easy 10 minute tomato rice The best use of leftover rice. Ready in 10 minutes! Ingredients: Leftover/Cooked rice - enough to serve 2-3 people 2 tomatoes (finely chopped) 5-6 garlic cloves (finely chpped) 2 tbsp olive oil/ghee Salt to taste 1/3 tsp ground black pepper 1/2 tsp garam masala

Recipe: Step 1. Heat the oil in a thick-bottomed wok and add the garlic to it.

Step 2. When the garlic turns golden brown, add the chopped tomatoes, and then salt.

Step 3. Cover and cook till the tomatoes soften and turn mushy, about 3 minutes. Step 4. Then add the ground black pepper and garam masala. Cook for 2 minutes.

Step 5. Add in the cooked/leftover rice.

Step 6. Combine well. Cover and allow to steam for 2-3 minutes.

Step 7. Serve hot.