Nadan Chicken Cutlet – Kerala style Chicken Croquettes

 

Hello my Dear Wonderful People!

How are you all doing? Happy Valentines day! A day for love, a day to be loved and a day for love to be loved! Yup.. Its one whole day when we get to show our special people that they matter to us. And unlike many people, I absolutely love the idea of having this day. No it doesn’t not mean that we can’t show love on other days, and if you see it like that then I feel sorry for you. If you giving me another chance to show you how much you mean to me and you make it mandatory on the 14th of every Feb then I am taking it! Cause you know what? no matter how hard I try, some days, I forget to tell you how much you mean to me. Somedays I try but I might not be able to get to you cause you were having a bad day. But today I am going to take that day. Also maybe 20 years from now, this day might not mean as much as it does today but so what? Today is what matters right?

So on this special day, I decided to make my husband his favourite deep fried snack. These cutlets. I do not make them often, infact the last time I made them was close to a year ago. Simply cause they are deep fried and they involve quite a few steps. But once you make them, you could make a large batch and freeze them and use them as and when you want. That is what I did this time 🙂 This recipe is from my grandmother and her cutlets are out of this world. These little bites of heaven are perfect for a evening snack or a great side for dinner time. There are many variations to these cutlets, some people add cashews to the meat and some others fry the meat and add rice flour. My recipe is quite straightforward. Boil / cook each part of the recipe. Combine , dip , coat and fry! FINISH!

 

Ingredients :-

1. Chicken – 500 gms ( boneless)
2. Potatoes – 4 large
3. Onions – 3 cups ( chopped fine )
4. Green Chillies – 10 ( adjust to taste)
5. Ginger – 4 inch knob
6. Garlic – 14 cloves
7. Turmeric Powder – 2 tsp + 1 tsp
8. Coriander Powder – 4 tsp + 1 tsp
9. Garam Masala Powder – 3 tsp
10. Pepper Powder – 2 tsp
11. Fresh Coriander Leaves – 1 cup ( chopped)
12. Mint leaves – 1 cup (chopped)
13. Salt – 1 tsp + 2 tsp + 1 tsp ( adjust to taste)
14. Oil – 2 tbsp + more for deep frying
15. Eggs – 2 ( beaten )
16. Bread Crumbs – 1 cup ( more according to shape of cutlet)

Instructions :-

1. Peel potatoes and boil till soft. Set aside
2. In a pressure cooker add the chicken pieces. Then add 1 tsp turmeric powder + pepper powder (2 tsp) + Coriander powder 1 tsp + 1 tsp salt. Pressure cook the chicken for 3 whistles. ( If you do not have a cooker, just use a pot and boil the chicken till cooked well.)
3. Once the chicken is cooked, open the cooker and look for water. If there is excess water, cook the chicken on high flame till all the water has evaporated. Same for when cooking in a pot. Once all the water has evaporated, set aside to cool down
4. Then in a blender, blend the chicken to form a coarse paste. Make sure not to grind it too much. You want some chucks of chicken to remain
5. In a large flat bottom pot, add 2 tbsp of oil. Once the oil is hot. add the onions and fry till golden brown. During this time in a mortar and pestle add the ginger + garlic and green chillies. Crush to form a nice coarse paste
6. Add the ginger paste to the onions and fry till the garlic looses its raw smell
7. Then add the rest of the turmeric powder + coriander powder + garam masala powder. Give it a good mix and fry till the masala has cooked well into the onion mixture
8. Set aside to cool. During this time lets get our assembly line ready 🙂
9. In one plate add the boiled potatoes + the onions spice mixture. Add the fresh mint and coriander
10. Mix with your hand to evenly distribute all the ingredients. Then add the ground chicken
11. after you have mixed the chicken with the rest of the spiced potato mixture, make small patties of equal size and set on a large cookie sheet or plate
12. Now with one hand dunk the patties into the light beaten egg mixture and then into the bread crumbs to coat evenly
13. Set aside in a large plate ready for frying!
14. In a large wok or Khadai, heat oil
15. Once the oil is hot ( on medium heat) fry the patties till golden brown
16. Reserve on kitchen paper to drain excess oil
17. Serve right away with ketchup!

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Thai Style – Galangal and Lemongrass Chicken Soup

Hello my wonderful readers!!

Its December already!! Can you believe how fast this year has gone by!! I mean the amount of things that have happened and the pace at which things have changed is just incredible! Do not get me wrong. Every moment in it be it sadness or happiness has been an adventure and I do not intend on changing it one bit. But I fear that time moves too quickly when you have a little 2 year and you are hitting 30.

Before getting into the recipe, there was a little thought I wanted to share with you. Last month I turned 30. And oh boy that was a sucky day. I hate birthdays. I do not see the point in celebrating the fact that your skin is getting wrinkled, you hair is losing its lushness, you bones are getting brittle and your patience is running at a low. But that is when my husband sat me down and asked me – what where the highlights of the year and some how I had more reasons to be happy than sad. That is when I realized that your birthday is just a celebration of the number of memories that you have made for so many years and the opportunity to make new ones as time progresses. The number does not really matter for what really matter is how many times you closed your eyes to sleep wearing a smile on your face, or how many times you laughed like no one was watching. How far did you push your self to do the right thing and actually make a difference in someones life. More importantly a birthday is day you treat your self for the champion that you are for all the fears you overcame and all little things you did for your self to make you stronger today. Ok now I am done about that!!!

This recipe is as easy as it gets and oh my god it is so full of flavour. If you are looking for a mild, creamy, aromatic soup then this is it! It reminds you of summer days spent on beaches after a massage at a spa. Soft and delicate, this soup is the perfect winter soup for when the heart yearns for summer time.

Ingredients :-

1. Chicken – 1 kg ( breast pieces cut into bite size chunks)
2. Coconut Milk – 2 cans
3. Pepper Corns – 1 tbsp
4. Lemon Grass – 10 cms stick
5. Lime Leaves – 5
6. Shallots – 8
7. Cherry Tomatoes – 8
8. Galangal – 2 tbsp ( chopped fine)
9. Fish Sauce – 4 tbsp
10. Coconut sugar – 3 tbsp
11. Chicken stock – 1 cup
12. Button Mushroom – 250 gms
13. Lime Juice – juice from 3 limes
14. Green Chillies – 5 ( chopped fine)
15. Salt to taste

Instructions :-

1. In a large pot, add the coconut milk, pepper corns, shallots and galangal
2. Bruise the lemon grass with the back of a knife and add to the pot and bring to a boil. Then add the chicken stock
3. Add the fish sauce, chicken and coconut sugar. Stir occasionally
4. Once the chicken has cooked add the mushrooms, green chilies, lime juice and lime leaves
5. Add salt to taste
6. Bring back to a boil and add the cherry tomatoes. Cook only for another 1 min
7. Serve right away with fresh lime leaves

Achari Murg Samosa – Samosa stuffed with chicken cooked in pickling spices

Hello my Dear Wonderfull Readers!!

How are you all doing today? The weather here is slowly changing and the nights are getting colder. The evening’s are breezy and that is the perfect excuse to make hot samosas don’t you think? Traditionally, samosas are make with a potato based stuffing with a wide variety of spices. But today, I bring to you my perfect spicy twist to this much loved snack. Now given that it is only a snack, the idea of spending the least amount of time in the kitchen has to be a part of this recipe right? So I recommend buying samosa patty’s from your super market cause they save so much time!! So all you have to do, is make the filling, make the samosa cone and fry them!! So simple!

So firstly you need to know how to make the Achari Murgh. Now Achari Murgh literally translates to ” Pickled Chicken”. NO I am not going to ask you to pickle a chicken. We are going to cook the chicken in a medley of spices that usually are used while making pickles. The most prominent of these spices is the “KALONJI”. Samosas are the best sort of snack for a cold evening with a hot cup of coffee and this recipe is the right mix of spicy and crispy!

Ingredients for the stuffing :–

1. Chicken – 500 gms ( minced)
2. Cumin Seeds – 1 tsp
3. Methi Seeds / Coriander Seeds – 1/2 tsp
4. Kalonji – 1/ tsp
5. Mustard Seeds – 1 tsp
6. Dry Red Chillies – 6 -8
7. Oil – 2 tbsp
8. Ginger Garlic Paste – 1 tbsp
9. Green Chillies – 2 ( chopped fine)
10. Salt – according to taste
11. Chilli Powder – 1 tsp
12. Lime Juice – 5 tbsp

Instructions :-

1. In a large pan, add the minced chicken, lemon juice, ginger garlic paste and 1/2 tsp salt. Set aside to rest for 30 mins
2. Once  you are ready to cook the chicken, heat oil in a large khadai
3. Once the oil is hot, add the cumin seeds, methi seeds, kalonji, mustard seeds and dry red chillies. Fry till the red chillies get roasted and plump
4. Then add the green chillies and the marinated chicken
5. Add the chilli powder and cook till the chicken is cooked well and all the water has evaporated.
6. Set aside to cool down

Ingredients to assemble the samosa :-

1. Samosa Patti / pastry – 1 pack ( around 15)
2. Boiled Potatoes – 1/2 cup
3. Deep fried Onions – 1/2 cup *
4. Coriander Leaves – 1/4 cup ( chopped fine)
5. Mint Leaves – 1/4 cup ( chopped fine)
6. Flour paste – add 2 tbsp of flour to 1 tbsp of water to form a thick paste (set aside)
7. Oil – for deep frying

Instructions :-

1. In a large bowl, combine the cooked chicken, boiled potatoes, mint, coriander leaves and fried onions. add salt to taste
2. Using the samosa patti / pastry, fold to form a cone.
3. Then stuff the cone with the chicken mixture
4. Using the flour paste, seal the corners
5. Deep fry the samosas and serve right away with spicy mint chutney

 

 

 

Murgh Kofta – Rich chicken meat balls in a creamy tangy gravy

Hello my Dear wonderful readers!!

Its the weekend and this time I have made some thing rich and indulgent for you. This dish is inspired from the famous Malai Kofta, which is a croquette made with paneer / cottage cheese and potatoes. It all started with the fact that I had a little white basmati rice left and I wasn’t sure what kind of gravy to prepare along with it. Now it might come as a surprise to you, but we usually serve red rice at home. I mean the fat grainy kind. So white basmati is like having refined sugar in our coffee ( we usually add palm sugar).

After last week festivities I also had some khoya left in the fridge. So I decided to go all out and make a rich, creamy indulgent curry to pair well with rice and a salad. The recipe is divided into two steps. First making the Kofta and then the curry. Just to give it an “imperial” feel, I wrapped the koftas in silver warq. That is totally optional.

Ingredients for the Kofta :-

1. Chicken mince – 500 gms
2. Onions – 1 cup ( chopped fine)
3. Khoya – 200 gms
4. Green Chillies – 3 medium (sliced)
5. Ginger garlic Paste – 1 + 1/2 tbsp
6. Chilli Powder – 1 tsp
7. Garam Masala Powder – 1 tsp
8. Besan / Gram Flour – 2 tbsp ( only if required)
9. Oil – to deep fry + 2 tbsp
10. Silver warq (optional)

 

Instructions :-

1. In a heavy bottom pan, add the oil
2. When the oil is hot, add the onions and ginger garlic paste. Fry till golden brown
3. Then add the green chilies, chilli powder, garam masala powder and fry 1 min
4. Add the chicken mince to the onion mixture and cook till all the water has dried out completely. Make sure you have all the water evaporated. Add salt according to taste
5. Set aside to cook down
6. In another bowl, slowly kneed the khoya till its nice and smooth
7. Add to cooled chicken mixture into a blender jar and add the khoya
8. Blend together for a nice thick paste
9. Now grease your hand and make small lime size balls with the mixture. Add gram flour if you find that the mixture is not holding shape. But do not add too much as it will not taste that great
10. Finally heat oil in a deep pan on medium. When the oil is hot, add the prepared chicken balls and fry till golden brown or slightly dark brown (that’s how we like it)
11. Reserve on a paper towel to drain excess oil. Cover the balls with silver leaf at this stage ( optional)

 

Ingredients for the curry :-

1. Onions – 2 cups
2. Tomato – 1 cup
3. Cardamom – 5
4. Cinnamon – 1
5. Bay Leaf – 1
6. Oil – 2 tbsp
7. Fresh Cream – 1/2 cup
8. Turmeric – 1/2 tsp
9. Chilli Powder – 1 tsp

Instructions :-

1. Heat oil in a heavy bottom pan. When the oil is hot, add the cardamom, cinnamon and bay leaf
2. Once the spices release their aroma, add the onions and fry till translucent
3. Then add the tomato, turmeric and chilli powder. Season with salt according to taste
4. Fry till the tomatoes are cooked well
5. In a blender, puree the above mixture
6. Now again reheat the same pan with the blended mixture. Add fresh cream and mix well to combine.
7. When it begins to boil, add the chicken kofta and give it a mix without breaking the kofta
8. Your Chicken Koftas are ready.
9. This dish pairs well will simple hot rice , pappads and a salad or even chappati / naans

 

Chettinad Milagu / Pepper Chicken

Hello My Dear Wonderful Readers ,

So the festivities are just around the corner and I have tons of festive food recipes to share with you. But before that I would like to share this recipe. If you are the kind of person who loves rotti and chicken or plain rice and chicken, then this is the dish for you. Pepper chicken has been adapted to suit every taste bud around India. Infact every region has its own version of a pepper chicken. This recipe is from the chettinad region of India. Now the chettiyars are a class of people that loved money and had a fine eye for architecture. But personally I think their greatest contribution is their cuisine!  Every single dish has a distinct taste and unique flavour that keeps you coming back to it ever so often. This is one such dish. Traditionally, you would require a “arakal” to make this spice mixture but a mortar and pestle or even a blender would do the job. Another important aspect of this style of cooking is the fact that whole spices are used in the recipe and not the powder, this helps to enhance the pungency of the spices. Ok I have said enough about the dish. Here is the recipe. Do try it out and I promise that you will not be dissapointed!

 

 Ingredients :-
1. Pepper Corns – 2 tbsp
2.Cumin Seeds -2 tsp
3. Fennel Seeds – 2 tsp
4. Dry Red Chillies – 6
5. Ginger – 1
6. Garlic – 1+ 1/2
7. Coriander Seeds – 2 tbsp
8. Turmeric Powder – 1 tsp

Instructions :–
 1. In a khadai, dry roast the above ingredients (except the turmeric powder, ginger and garlic). Take care not to burn the spices
2.Then in a mortar add the spice and the other ingredients and grind to a fine paste. Use 1 tbsp of water if required

Set Aside

 Ingredients :-
1. Chicken – 1 kg
2. Vegetable Oil – 1/2 cup
3. Cardamom – 5
4. Onions – 1 + 1/2 cup finelly chopped
5. Tomato Puree – 1 cup
6. Salt – to taste
7. Water – 2/3 cup

Instructions :-
1. In the same Kadai, heat oil. Once the oil is hot, add cinnamon, cardamom and onions. Mix well and let the onions fry till golden brown
2. Then add the tomato puree. Mix well to combine. Then add the ground up spices (above) and mix well. Cook on medium flame till the oil seperates from the mixture
3.  Then add the chicken into the masala mixture. Let it come to a boil. Then lower the heat, add 2/3 cup of water and cover and cook for 20 mins on low
4. After 20 mins, open the cover and crank up the heat and cook till all the water has evporated and the masala coats the chicken.
5. Your Chettinad pepper chicken is ready! Serve with hot rice or flaky malabar parathas!

Adapted from The Bangala Table

Easy Oregano and Chili Baked chicken, with Chili oil and a mint yogurt dip

Hello my Dear Wonderful Readers!

How have you all been? Its getting chilly here in Bengaluru because of the rains and the morning weather is so inviting – just to have a cup of tea and blog while the baby sleeps. So this time I am back with a “de-clutter” sort of recipe. So you know how you buy pizzas from well known pizza chains and they give you a bunch of those small oregano and chili flake pouches? So we had friends over last weekend and since I was in no mood to cook anything, we ordered in pizza and with it came 10 to 20 sachets of spice mix and seasoning. So when all the cleaning was done with, I did not wanna throw them out. Instead I decided to use it in a quick week day dinner recipe. Its really simple and it does not take much time to put together. This recipe is for the perfect warm, week day dinner that doesn’t involve any prep and tastes great with some multi grain bread or hummus and pita.

Ingredients for the chicken :-

1. Chicken Breast – 1 kg
2. Dry Oregano – 4 tbsp
3. Chili Flakes – 2 tbsp (more if you like it spicy)
4. Cinnamon Powder – 1 tsp
5. Apple Cider Vinegar – 2 tbsp
6. Honey – 1 tsp
7. Salt – 1 tsp

 

Instructions :-

1. In a large bowl combine oregano + chili flakes + cinnamon powder + apple cider vinegar + honey and salt
2. Mix well to form a nice wet mixture
3. Then add the cubed chicken pieces. Coat the chicken well with the spice mix and pop into the fridge for an hour
4. When you are ready to make the chicken, pre-heat your oven to 200 C
5. Skewer the chicken evenly and brush lightly with some chili oil
6. Grill for 45 min or till evenly charred on all sides of the chicken
7. Serve right away with some lemon wedges and hot pita bread!

 

Mint Yogurt Dip – Ingredients :-

1. Yogurt – 1 cup
2. Fresh Mint leaves – 1/2 cup chopped fine
3. Pepper powder – 1/2 tsp
4. Salt  – a pinch
5. Garlic – 2 cloves (chopped fine and mashed with the back of the knife)

Instructions :-

1. In a bowl add all the ingredients
2. Give it a good mix and garnish with some extra mint leaves

 

• To make home made chill oil, just heat up some oil and when its nice and hot pour into a bowl full of chili flakes ( 4 tbsp)
• Give it a good mix and set aside to rest
• Slowly the chili will infuse with the oil and give you a wonderfully red and spicy flavored oil!

 

The Infinity Burger – Chinese 5 Spice Chicken Burger with Caramelised Pineapples and Home made Chilli Mayo

Hello my Dear Wonderful Readers!!

How are you all doing today? This the weekend and I have so much lined up to do. Starting with cleaning the fridge! lol. But before I get to the “Work” we have scheduled a little fun time with the baby boy too. I had decided to sleep in today but as usual, my son wakes up early only on the weekend! I think babies have a way of sensing when it is the weekend and how to make sure our day circles around their needs and desires. So Cute.

Have you tried the Chinese 5 spices mix?? Its insane!!! Its just everything I love about spices. Its got heat, aroma, sweetness! its got everything. Its like the Chinese Garam Masala 😛 I love this spice mix and its so so easy to make. The ingredients are always readily available in any Indian Kitchen and its super easy to make. Dry roasting the spices first makes sure to bring out the maximum flavour from them. You could always buy the spice mix at any local market but why would you when it is soo easy to make at home and tastes 100 times better! The 5 spices are – cinnamon, clove, star anise, fennel seeds and pepper corns. Make sure to dry roast them till you get this wonderful aroma of the spices (take care not to burn them). Also when you powder them make sure your blender is absolutely dry!! I mean no moisture at all. This way they spices can be stored in an air tight container and used for later too.

This burger is absolutely the best thing to have on a Friday night with a glass of any alcohol you like. It pairs really well with Vodka (:p). Like most burgers I haven’t used cheese or any type of sauce in the burger but I did make a creamy chilli mayo to go along with the burger. I do not like sloppy burgers so I did not add the mayo to the burger but we dipped the potato wedges into the mayo and had it along with the burgers. Oh it was heaven!!!  I have used chicken breasts and marinated them overnight, but even 3 hours should also work. To make the best burgers you have to use the freshest ingredients (be it the meat, the bread and the veggies). So make sure you take a trip to your local market and get fresh produce for the burger. I make sure I don’t store meat, I find it tastes different and it absorbs less of the marinade if it’s old meat( by old i mean – left in the freezer for a few days).

PS: – My husband named it the Infinity Burger. Lol.

Ingredients for the 5 spice powder – 

1. Cinnamon  – 3 large sticks   or 1 tbsp cinnamon powder
2. Cloves – 1 tbsp
3. Star Anise – 5 large
4. Fenne Seeds – 1 tbsp
5. Pepper Corns  – 1 tbsp

Instructions :-

1. Heat a large heavy bottom pan
2. When the pan is hot add all the spices and dry fry till they start to emit a wonderful aroma
3. Make sure to stir constantly and fry on low flame
4. Now transfer the spices into a grinder and grind to fine dust
5. Store in a dry air tight container

Ingredients for the Chicken :-

1. Chinese 5 spice powder – 2 tbsp
2. Chicken Breast – 6 ( large)
3. Soya Sauce – 3 tbsp
4. Apple Cider Vinegar – 3 tbsp
5. Ginger – 1 tbsp
6. Garlic – 1 tbsp
7. Chilli Powder – 1 tsp ( or according to taste)
8. Brown Sugar – 1 tbsp
9. Oil – 2 tbsp
10. Lime Juice – juice of one lime
11. Oil – 3 – tbsp –  for frying the chicken
12. Pineapple Slices – 12

Instructions :-

1. Firstly using a mortar and pestle grind the ginger and garlic to from a nice paste
2. In a large bowl mix all the ingredients for the marinade (expect the chicken pieces)
3. It should form a nice thick paste. Add 1 tbsp of water if required to bring it to a nice thick saucy consistency
4. Then add the chicken breast and coat the breast properly with the marinade
5. Cover and set in the fridge for 3 hours or overnight
6. When you are ready to fry the chicken, heat oil in a frying pan
7. Then add the chicken pieces two at a time. Cook with the cover on for the first 10 mins on medium flame
8. Then take off the cover and crank up the heat – this will give you that charred dark brown caramelisation on the chicken
9. Set aside on kitchen paper to soak up any excess oil
10. In the same pan when the pan is hot, add the pineapple slices and fry on high. This gives the pineapple a nice caramelised exterior and it gets coated with the spices left in the pan ( Yuuummmmm!!!)

To Assemble the burger – 

Ingredients :-

1. Burger Bread  – 3
2. Lettuce leaves – 12
3. Red Onions Slices – 2 large onions sliced
4. Pineapple slices – 2 for each burger (more if you like)
5. Chilli Mayo – as required

Instructions :-

1. Cut the burger bun into two halves
2. Then place lettuce on the bottom half
3. Then add 3 onions slices
4. Then add two of the fried chicken breasts
5. Add another layer of lettuce
6. Then the caramelised pineapple
7. And finally the top half of the burger bun
8. Serve right away with a side of chilli mayo and some potatoes wedge!!

 

Enjoy!!!!!!

 

Bell Pepper and Sausage Rolls – Sausage rolls my way :)

Hello my Dear Wonderful Readers!!

So guess what!! I finally baked bread today! It feels like ages since I baked some bread. In fact I have no intention of baking today. I wanted to make a simple paneer dish for dinner and post it on the blog but my son decided to sleep for a few hours during the day, which gave me some time to write this post. Keeping in mind the requests of many followers on Instagram and the blog, to take photographs of the procedure of making the bread too, I have take a few shots of that as well. I know its not the prettiest but I am getting there.

Now before I get to the recipe, I want to share a very fond memory that I have with sausage rolls. When I was around 6, my mum had just gone back to work and she would always be back home before I got back from school. But every time I came back home, I was sure there would be a special treat at home. Some time it would be these Sausage Rolls. Very often  Amma would make them at home, but some times she would buy them from my favourite bakery “Hot Breads”. I still remember the distinct blue and white lines under the logo and that smell of fresh baked bread! Ohh!! My Amma would also make bread at home. In fact last week she gave me a cake book that I remember reading when I was very small. Most of my birthday cakes where inspired from photos in that book. These memories are close to my heart. My mum is the best baker ever! In fact her oven broke down a few months ago, but that doesn’t stop her from baking at all. She can make the most fluffiest sponge cake even on an iron skillet!! haaa!

Ok so back to the recipe. Now this is my take on the famous sausage roll. I know that the original sausage roll does not have bell peppers but I wanted to give it my own twist and an excuse to add some vegetables in there 🙂 So here it is.

Ingredients for the bread :-

1. Bread Flour – 3 cups + 3 tbsp
2. Sugar – 2 tsp
3. Active Bakers Yeast – 2 tsp
4. Milk – 1 cup
5. Butter – 50 gms (melted and cooled)
6. Eggs – 2 + 1 for the egg wash
7. Salt – 1 tsp
8. Olive oil – 1 tsp

Instructions :-

1. In the bowl of your stand mixer combine half the four, sugar and yeast. Give it a good mix
2. Now add butter and two eggs and with a fork combine them
3. Next turn on your mixer on low and slowly add the milk
4. Finally add rest of the flour and crack up the speed to medium
5. Run the mixer for 5 mins
6. Finally add the salt and mix for another 3 mins
7. Grease a glass bowl with olive oil and place the dough in it. Cover with a warm cloth and keep the bowl in a warm place to rise.
8. Let the dough  sit for 2 hours or until it has doubled in size

Ingredients for the filling:-

1. Red Bell pepper – 1 – chopped to squares
2. Yellow Bell Pepper – 1 – chopped to squares
3. Garlic – 5 ( chopped fine )
4. Oregano – 1 tsp
5. Thyme – 1 tsp
6. Rose Mary – 1/2 tsp
7. Pepper – 1 tsp
8. Fresh Parsley – 1/2 cup
9. Salt according to taste
10. Chicken Sausages – 6
11. Oil – 3 tbsp

Instructions for the Filling :-

1. Heat oil in a pan
2. Once the oil is hot add the garlic and fry for a min on medium
3. Then add the sausages and fry for 5 mins ( just to start the cooking process)
4. Then add the Oregano, thyme, rosemary, pepper and salt
5. Give it a good mix and then add the peppers
6. Cover and cook for 3 mins and turn off the flame
7. Let the filling cool before you use it in the next step
8. Use the parsley just as it is, fresh over  the top of the cooked filling

 

Assembling the roll :-

1. Once the dough in doubles in size, punch it down with your fist
2. Then empty the dough onto a flour dusted surface
3. Roll the dough out to the shape of a log. Then using a pastry cutter or a sharp knife, divide the dough into 6 equal halves.
4. The roll out each individual pieces into 15 cm x 25 cm square pieces, leaving enough space in the centre for the filling (at least 6 cms)
5. Slash 5 -6 lines on each side of the rolled out piece (as shown in the photos)
6. Then add the filling into the centre of the rolled out dough. Make sure to sprinkle the fresh parsley over the filing
7. Then start from the top. Tuck the top most piece of dough on top of the filling, then alternatively cover on over the  other ( as shown in the photos). I start with the right, lift the pieces of dough from the right and over lap the filling and pull gently towards the centre and then towards the left. Then take the piece of the left and gently place over filling in the centre and then over to the right. After you do two of them it will become easier. Make sure to press the ends of the dough at the end or else they come out a little wonky when you bake them ( like some in the photos 😛 )
8. After you have done all of them, transfer them to a baking sheet lined with baking paper
9. Cover and let it sit for 20 mins
10. During this time, pre heat your oven to 200 C
11. Crack the last egg and beat it well
12. Then using a pastry brush, gently brush the tops of the rolls with the egg wash. This is what will give it that wonderful golden colour
13. Pop the baking tray into the oven and bake for 30 mins or until you the see the tops turn nice and golden brown
14. Once they are done baking, pull them out of the oven and let them cool in the baking tray for 10 mins
15. Then move them to a cooling rack and let them cool completely
16. If you wanna store them, wrap them in cotton cloth and then put them in an air tight container in the fridge

 

Serve these babies with ketchup or mayo or just like that!!

Chicken Gyro – From Scratch

 

Hello my Dear Wonderful Readers!

How are you all doing? So remember how I had a post for my Tzatziki Sauce, well the primary reason to make that dip was this! These rolls are to die for and I am not saying that just cause I want you to try it. These rolls are the right combination of veggies, meat and sauce. Unlike many other wraps that are filled with oil clad fries, loads of cheese and deep fried meat, this wrap can actually be considered as a healthy option. At our place, we love having rolls and most of the time I end up making everything a wrap. Simple everyday dishes can be rolled up into a chapati or any other flat bread and make a delicious and quick snack or meal. I like making my own bread. In this case I made the pita bread and the sauce too. If you are going to make it, then I suggest you do the same.

• Now one thing that you should always have in mind while making a wrap is that, you really want everything to be fresh. All your vegetables should be fresh and try to cut them up just before you make the wrap.
• If you are using leafy vegetables like lettuce, spinach etc, after you wash them, make sure to dry them out completely. Use a large sieve or colander and let them dry completely before you use them in a wrap. Or else your wrap will be soggy and limp. No one likes a soggy wrap/ roll.
• The meat should be cooked and ready to be plated. The reason I say this is that you do not want to add the vegetables on the bread and then begin to cook the meat, then you will just end up with a soggy roll.
• In this recipe, its best to marinate the chicken overnight or for 3 hours. Cause apart from the Tzatziki thats the only thing that going to add flavour to the roll

Ingredients for the Chicken :-

1. Chicken breast – 500 gms
2. Oregano – 2 tsp
3. Garlic – 2 tbsp (chopped)
4. Yogurt – 1/4th cup
5. Chilli Flakes – 2 tsp
6. Apple Cider Vinegar – 4 tbsp
7. Olive Oil – 4 tbsp
8. Pepper – 1 tsp
9. Salt – 2 tsp

Instructions for the Chicken :-

1. In a large bowl mix all the ingredients except the chicken
2. It might look like theres a lot of marinade but do not worry. Now add the chicken breast to the marinade and coat well
3. Cover and set aside in the fridge over night / 3 hours
4. When you are ready to fry the chicken, heat a pan with olive oil
5. Cook each chicken breast separately one at a time, do not over crowd the pan or else these will be release of the water from the pan and the chicken will not have that golden caramelisation
6. After all the pieces have been fried, cut the pieces into small bite size chunks (as shown in the photos)

Assembling the Gyro –

Ingredients :-

1. English Cucumber – 4 ( chopped to bite size pieces)
2. Tomatoes – 4 (chopped to the same size)
3. Onions – 3 ( chopped fine)
4. Lettuce – 7 – 10
5. Fresh Dill – 4 tbsp
6. Chicken – as made above
7. Pita bread
8. Tzatziki Sauce

Instructions :-

1. Place one pita bread in a plate
2. Layer with lettuce leaves
3. Then add tomatoes, cucumber, onions and chicken
4. Sprinkle some fresh dill leaves and slowly pour some Tzatziki sauce over the chicken
5. Roll from one end inwards and cover tightly with foil
6. Serve right away

Chicken Meri Pasanda – Chicken Curry the way I like it!

 

 

Hello my Dear Wonderful Readers!

How has the new year been so far? We have been trying to make changes to our normal life like not slacking around on household work and making sure we do not eat take out food as much as last year. So this means more cooking and more vessels to clean. But at least we will be eating healthy right? I have been brainstorming what to make everyday and I end up making one chicken or fish dish every day! Most of my time goes in just cleaning the meat (arrggghh.!!). Once the cleaning is done, its really easy to make the dish specially if the marination time isn’t too long. “Pasanda”means “like””So this recipe is ‘how I like’ and therefore Chicken Meri Pasanda! :p

Usually we leave the meat to marinate overnight but I really do not have the time to think ahead now days. So this will basically result in a few no “mandatory – marinating – meat – recipes ” This one is one such easy recipe that takes not more than 20 – 30 mins to cook and goes really well with any flavoured rice. Curries that are made with cream, nut paste, milk or yogurt are lighter on the heat radar ( less chilli) but high on flavour and spice ( some times sweet too) but that being said we love this combination. Serve with some toasted Papads, pickle and cut onions, this makes the perfect balanced dinner.

Ingredients :-

1. Boneless Chicken – 1 kg
2. Pepper powder – 1 tsp
3. Vinegar – 1 tbsp
4. Salt – 1 tsp
5. Onions – 1 + 1/2 cup ( chopped)
6. Ginger + Garlic Paste – 1 tbsp
7. Lemon Juice – juice of 1 lime
8. Tomato – 1 cup
9. Cinnamon Stick – 2
10. Cardamom – 3  ( crushed roughly)
11. Turmeric Powder – 1/2 tsp
12. Chilli Powder – 1 tsp
13. Garam Masala Powder – 1 tsp
14. Cumin Powder – 1 tsp
15. Keora Water – 5 drops
16. Coriander Powder – 1 tsp
17. Oil – 3 tbsp
18. Cashew Nuts – 1 cup ( soak the nuts in warm water for 10 mins)
19. Yogurt – 1/2 cup
20. Salt – according to taste

 

Instructions :- 

1. In a large bowl, add pepper + salt + vinegar and mix well
2. Then add the chicken and coat well with the pepper mixture. Set aside
3. In a flat bottom pan, add oil. Once the oil is nice and hot add the chicken and fry till slightly fried. Then fetch the pieces of chicken out from the pan and set aside
4. In the same pan add cinnamon and cardamom. While the cinnamon begins to sizzle, in the bowl of your food processor, add onions + lemons juice +ginger garlic paste and blend to form a nice smooth puree
5. Once the cardamom begins to sizzle, add the onion puree into the pan and fry for 3 – 5 mins
6. While the onion begins to fry, puree tomatoes in the food processor
7. After the moisture from the onions has reduced, add the turmeric powder, chilli powder, garam masala powder and cumin powder
8. Give it a nice mix and then add the tomato puree. It will boil and begin to bubble but just keep stirring
9. Finally add the semi fried chicken and mix to coat the chicken pieces well and cook for 5 mins
10. During this time, drain the cashew nuts into the bowl of your food processor. Add the yogurt to the cashew nuts and beat to form a nice paste
11. Now add this cashew-yogurt paste to the chicken in the pan
12. Stir well to ensure all the chicken pieces are coated well with the yogurt cashew paste.
13. Add salt according to taste and sprinkle Keora Water over the top
14. Cover and cook for another 5 mins and then serve right away with flavoured rice
15. I served mine with a simple mixed dry fruit pilaf