Chicken Momos / Dumplings with Hot Salsa Sauce

INGREDIENTS:
For Dumplings:

250 gms plain flour(Maida)
4 tbl sp Refined Oil

For the Stuffing:

250gms Chicken Mince
2 Red Onions
4-5 Garlic Cloves
1 inch Ginger
3-4 Green Chillies
2 tsp Soy Sauce
Salt to taste

For Salsa Sauce:

2 Red Onions chopped
2-3 Tomatoes roughly chopped
2-3 Garlic Cloves
4-5 Green Chillies
1 tsp red chilli flakes
2 tsp Tobasco Sauce
Salt to taste
Freshly crushed pepper corns

Method :

Knead the flour with oil and lukewarm water and keep aside for half an hour. Put onions, garlic, ginger and green chillies chop finely in a chopper, Mix with chicken, add salt and soy sauce. Now Roll the dough into large chapatis and cut 2and 1/2 inch diameter circles. Now pick each circle and stuff with a spoonful of chicken mix. Fold and close into semi circles and arrange in a steamer. Steam for 20 minutes.

For the Salsa Sauce:

Finely chop ginger and green chillies, Heat oil and add garlic and green chillies, add onions and sauté , now add tomatoes , cook till tomatoes are cooked, add red chilli flakes, freshly crushed pepper corns,salt and tobasco sauce.Garnish with freshly chopped coriander.

Serve the Momos/Dumplings steaming hot with the salsa sauce.

Chicken Chinese Chilli with Egg Fried Rice

INGREDIENTS (Serves Two):

For the Chicken :

250 gms Chicken Breast Diced
2 Red Onions Diced
1 bowl Mixed Peppers diced
100 gms Baby Corn boiled & Sliced diagonally
4-5 Garlic Cloves Sliced diagonally
4-5 green Chillies Sliced diagonally
1 Inch Piece of Ginger julienned
1 tsp Chinese Five Spice Powder
1 Egg beaten with a pinch of chinese five spice powder
Self Raising Flour
Freshly Crushed Pepper
1tsp Soy Sauce
1tsp Red Chilli Flakes
1 packet Chinese Chili Meal Mix by Knorr
Salt to taste
Oil to deep fry

For the Egg Rice:

250gms Rice (cooked and refrigerated over night)
5-6 Spring Onions sliced
1 large carrot finely diced
Half Cup Beans, finely chopped
2 eggs beaten
1 tsp roasted sesame oil
1 tsp Soy Sauce
freshly crushed pepper
Salt to taste
2 tbl spoon refined oil

Method:
For the Chicken:

Boil diced Chicken till 3/4th cooked. Drain and keep aside, mix salt and Chinese five spice powder with self raising flour.Fold the chicken pieces in beaten egg and then into the flour and spice mix and deep fry.Keep aside. Heat oil in a pan and add chopped garlic, green chillies diced onions and julienne ginger, saute for a minute and add rest of the diced peppers and baby corn, sauté and now add chicken and red chilli flakes. Mix Knorr Chinese Chilli mix with water and add, Cook till thick consistency.

TIP : Add a few drops of Tobasco and garnish with freshly chopped coriander.

For the Egg Rice:

Beat two eggs with a teaspoon of toasted sesame oil and freshly crushed pepper corns and keep aside. Heat oil in a wok , add rice and sauté, now add the sliced spring onions, carrots and beans. Add freshly crushed pepper and salt.
Now move rice to one side of the wok and pour the beaten eggs on the other, leave for 30 sec and start mixing the egg with a chopstick.Now mix with the rice . Add soy sauce.

Serve both side by side in a pasta bowl.

Kaleji (Chicken Liver) Masala Fry

Kaleji(Chicken Liver) Masala Fry is majorly eaten in south-west parts of India.

Ingredients

500gms Kaleji (Chicken Liver)
3 Medium sized Red Onions finely sliced
4 medium sized garlic cloves
1 inch piece of ginger
3 Green Chilies
1 tblsp Coriander Powder
1 tblsp Meat Masala (MDH)
1/2 tblsp Red Chili Powder
1 tsp Turmeric Powder
2 tsp Garam Masala Powder
Salt to taste
Finely Chopped Fresh Coriander leaves

Whole Garam Masala (which includes)
2-3 Bay Leaves
4-5 Green Cardamoms
1/2 inch stick of Cinnamon (Dalchini)
4-5 Cloves
8-9 Black peppercorns
1 tsp cumin seeds (jeera)

Method

Wash the Chicken Livers and pat dry. Grind Ginger,Garlic and Green Chillies and Keep aside. Heat Oil in a pan and crackle the whole garam masala, add onions and saute for 2-3 min, now add the ginger-garlic-green chili paste and fry till onion is golden brown, add all the dried spices and saute for 1 minute. Add the chicken livers and fry on medium flame till cooked.Add salt and Garnish with finely Chopped Fresh Coriander leaves

Serve hot with Garlic & Coriander Naan and Onion Salad

Matar Mushroom

Ingredients
1 bowl matar (Green Peas)
1 pack of mushrooms , washed and sliced
2 tbl spoon ginger, garlic and green chili paste
1 bowl tomato puree
1 spoon kasooori methi
pinch of sugar
1/2 cup double cream
1/2 tsp red chili powder
1 tsp garam masala
salt to taste
freshly chopped coriander
2 tbl spoon salted butter

Method
Heat butter in a pan, add ginger, garlic & Chili paste, saute for a minute and then add tomato puree, add 2 cups of water and bring to boil, add matar and mushrooms , crush the kasoori methi with hands and sprinkle, now add sugar, salt, chili powder and garam masala. Cook till tender, now add cream and boil to thick consistency. Garnish with freshly chopped coriander.

Serve with Naan Bread or Lachcha Paratha

Kashmiri Rajma

Ingredients:-

1 bowl boiled Rajma (Red Kidney Beans)
1 tsp. ginger paste
1 Tbs. fennel seeds (saunf)
1 tsp. shahjeera (cumin seed)
6 garlic cloves
4 whole dried red chilies
2 cinnamon sticks
6 cardamoms
6 cloves
1 bay leaf (Indian tez patta)
salt to taste
1 tsp. saffron
100 gms kaju paste (Cashewnuts)
1 C. dahi (yoghurt),
1/2 cup cream
100 gms ghee (purified butter)
1 piece hing (asafoetida)
finely chopped coriander to garnish.

Method:-

Grind all the spices along with the garlic cloves. Soak saffron in the yoghurt and keep aside.Heat ghee and fry the lump of hing. Add rajma and sear on all sides, add kaju paste. Pour in the dahi and fry until liquid is absorbed. Add a glassful of water and the spices.Reduce heat and simmer. Add Cream and boil to thick consistency. Remove cover and cook until liquid is gone.Garnish with fresh and finely chopped coriander.

Serve with Steamed Rice, Naan Bread or Lachcha paratha

Frittata

Frittata is an egg-based dish similar to an omelette or quiche, enriched with additional ingredient such as cheeses, vegetables,spices and herbs.


Ingredients

4 free range eggs
1/2 cup full fat milk
1 red onion finely copped
1 cup mixed vegetables (peas, beans, diced carrots and sweet corn)
1 cup Mixed Bell Peppers (Red, Green &Yellow)
1 small potato peeled and finely sliced
1 finely chopped green chili
finely chopped coriander
freshly crushed pepper
freshly grated pinch of nutmeg
1 cup mixed cheese (mature cheddar & mozzarella)
1tbl spoon salted butter
Salt to taste


Method

Preheat the oven at 190 Deg Celsius, Grease a bread tin. Beat the eggs slightly then add milk and beat once more.Mix rest of the ingredients together and transfer the mixture to the bread tin. Cook in the oven for 30-35 minutes till fluffy and golden brown.

Serve with fried frankfurters in brown gravy.

Brown Gravy

Ingredients

1 large onion finely sliced
1 crushed garlic
1 finely chopped green chili
1 chicken stock cube
1 tsp gravy browning
freshly crushed pepper
finely chopped flat leaf parsley

Method

Heat Oil in a pan, saute the crushed garlic and green chili and sliced onion till golden brown. Add 1/d cup water and the chicken stock cube. Allow the stock to melt completely and add 1 tea spoon of gravy browning. Boil to a thick consistency. garnish with finely chopped parsley.

Serve hot with pan fried frankfurters or chicken sausages.

Mint Roti/Paratha

Ingredients :

For the dough :
2 teacups gehun ka atta (Wholemeal flour)
5 tbl spn ghee (Purified Butter) or refined oil
½ tsp salt

For the stuffing :
1 teacup mint, finely chopped
2 green chillies, chopped
½ tsp amchur powder (Dried Mango Powder)
1 tbsp dried bread crumbs
½ tsp salt

Method :

Combine all the dough ingredients by using enough water and make semi-stiff dough. Knead properly and keep for ½ hour.Mix all the stuffing ingredients properly and keep aside. Knead the dough once again and divide into 8 equal parts. Take a little flour and roll out each part into a thick round. Add a spoonful of stuffing and wrap and roll out with flour and rolling pin and cook like any normal chapati. Brush hot rotis with salted butter before serving. Alternatively you can cook these as parathas as well.

Blueberry Muffins

INGRDEIENTS

Makes 18 muffins

2 cups (approx 280 grams) Self Raising flour
3/4 tsp salt
1/3 cup sugar
2 tsp baking powder
2 eggs4 tbsp butter, melted
3/4 cup (175 ml) milk
250 gms Dried blueberries
Muffin/Cupcake Liners


METHOD

Preheat oven to 425F/210C/Gas Mark 7. Prepare the muffin tin with liners. Sift the flour, salt, sugar, and baking powder into a large mixing bowl. In a separate bowl, beat the eggs.Add the melted butter and then the milk.Quickly stir the liquid ingredients into the dry ingredients, confining yourself to only 10-15 strokes, as too much handling will result in tough muffins. Now Add the dried blueberries and fold them into the mixture briefly. Spoon into the prepared muffin pans, allowing the mixture to fill about 2/3 of the cup. Bake in the hot oven for 15-20 minutes. Muffins will be a light golden colour when fully cooked. Remove at once from the tins and allow to cool on a wire rack .

Chicken Reshmi Kebab

INGREDIENTS

500 gms Chicken Mince
1 Large Onion finely chopped
half a cup fresh Coriander finely chopped
3 Cloves of Garlic
1 inch Ginger
2 -3 Green Chillies
1 Egg (beaten)
1 tbl sp. Ground Almonds
1 tsp. Garam Masala
2 tbl sp. Reshmi Kebab Masala*
1 tblsoon Ghee
Salt to taste

For Garnishing

Chaat Masala
Lemon Juice

Method

Grind ginger garlic green chillies (can add 4-5 soaked and peeled almonds incase u do not have ground almonds). Mix all the ingredients together and refrigerate for half an hour. Arrange kebabs on skewers and grill in the oven at 200 deg celsius for 10 -12 min / on low charcoal if using a bbq OR alternative fry them on the tawa after skewing. Sprink chaat Masala and lemon juice. Serve hot with Onion Salad, Lemon Wedges and Mint Chutney.

Reshmi Kebab Masala

1tsp each of Cumin Seeds, Caraway Seeds
4-5 Cloves
2-3 dried Red Chillies
10-12 Black Pepper Corns
5 Green Cardamoms
2-3 flakes of Mace
1tsp Nutmeg powder

Grind everything together , Alternatively u can get readymade masala in the market if u need to save some time .