To marinate chicken:

1)  All purpose flour ( Cake flour) – 1 cup
2)  Cayne Pepper powder or Red chilly powder – 2 tsp
3)  White pepper powder – 1/4 tsp, optional
4)  Ginger , Green chilly paste – 1 tsp
5)  Cumin seeds powder – 1/4 tsp
6)  Lemon Juice – 1 tsp
7)  Salt
8)  Finely chopped cilantro leaves – 2 tsp
9) Boneless skinless chicken (preferrably chicken thighs) – 1 lb , cut into small pieces.

Mix all ingredients and marinate for atleast 2 hour. I usaully marinate overnight in refrigerator.
Next day deep fry marianted chicken pieces and set this aside.

For making chilly chicken:
1)  Red Onion – chopped into 1 inch long cubes
2)  Green Bell Pepper (Capsicum) – chopped into 1 inch long cubes
3)  Green chilly – 6 , slitted
4)  Ginger – 1 tsp, thinly sliced
5)  Garam masala powder – 2 tsp
6)  Cilantro leaves – finely chopped , 1/2 bunch

Heat some oil in a pan, saute cubed onion and pepper. Once bell pepper is 3/4th cooked , transfer this to a plate and set this aside.

Sauce Mix:
1)  Worcestershire sauce – 1 tsp
2)  Soy sauce – 1 tsp
3)  Franks red hot cayne pepper sauce – 2 tbsp
4)  Hot Chili Sauce (Sriracha brand if available) – 2 tsp
5)  Tomato Ketchup – 2 tsp

Mix all sauces in a bowl. You can increase or decrease sauce quantities based on your taste and spice level.

Add more oil to the pan if needed and saute sauce mix till it starts to thicken.
Add fried chicken pieces to the sauce and mix well.
Saute till all of the sauce is absorbed by the chicken pieces.
Transfer this to a plate and set this aside.

Heat some oil in the same pan and fry slitted green chilly and sliced ginger.
Add chicken pieces and sauteed onions and bell pepper and mix well.
Sprinkle garam masala powder and mix well.
Add chopped cilantro leaves and mix well.
Serve hot !!!

Gobi Manchurian

1)  Cauliflower – 1
2)  Red / Green bell pepper ( Capsicum) – 1
3)  Small Red onion – 1
4)  Egg – 1
5)  Green chilly – 10
6)  Ginger – a small piece ( 1 inch thick)
7)  Black pepper powder – 2 tsp
8)  All purpose flour – 1 cup
9)  Yellow corn flour – 2 tsp
7)  Worcestershire sauce – 1 tsp
8)  Soy sauce – 1 tsp
9)  Maggie red chilly sauce – 2 tbsp
10)  Maggie Zesty tomato sauce – 2 tbsp
11)  Cilantro – 1 bunch
12)  Garam Masala – 2 tsp
13)  Cooking oil

Separate florets from cauliflower and remove stems.
Take water in a wok, enough to cover all florets and boil. Add florets and a pinch of salt to the boiling water. Turn off  heat and keep covered for 2-5 minutes and drain all water.
Grind together 3 green chillies and ginger piece to make a find paste. Mix all purpose flour and corn flour. Add  ginger-chilly paste,egg, black pepper powder to this and mix them well with a hand mixer adding water till you get a smooth  paste consistency. Add more water if needed.
Add cauliflower florets to this mixture and mix them together with a spoon. Do not use mixer.
Add salt for taste
Deep fry cauliflower florets and set them aside
Cut bell pepper and red onion to medium size cubes
Heat 1 tsp oil in a non stick pan and saute bell pepper and onion and set them aside
Slit remaining green chillies and shallow  fry them in the remaining oil and keep them aside
Add 2 tsp oil to the same pan, add Worcestershire sauce, soy sauce, Red chilly sauce,Zesty tomato sauce and mix them together  and keep cooking till the sauce mix starts bubbling. Add fried cauliflower florets to the sauce mix and saute them till all  florets are covered in sauce and all sauce is absorbed by the florets. Add shallow fried green chillies, sauted bell pepper,  sauted red onion to this and mix them well and turn off heat.
Sprinkle Garam Masala and mix well.
Transfer Gobi Manjurian to a serving bowl, sprinkle finely choped cilantro leaves and serve