Chicken Bread Roll

Ingredients

Bread: 10 slices

Boneless Fried Chicken: 1 cup, make into small pieces

Onion: 1 sliced

French Fries: 1 cup

Carrot Slice Length wise: ½ cup

Egg: 2

Bread Crumbs: as required

Oil: required for deep frying

Method Of Preparation

Dip the bread slightly in water and press using both hands to remove the excess water. You can skip this step if the bread is soft enough to roll.

Add 1 tbsp of chicken, 2 carrot pieces, 2 pieces of French fries and onion slice into the bread and roll it.

Dip the bread in egg and roll in bread crumbs. Deep fry in oil till both sides turns golden brown.

Serve with tomato ketchup or any sauce of your choice.

Potato Stuffed Bun

Ingredients

All Purpose Flour: 1 ¾ cups

Warm Milk: ½ cup
Milk Powder: 2tbsp
Warm Water: ¼ cup (or as required)
Roux:2tbsp (3/4tbsp Flour + 1/4cup water, combine and cook till you get a smooth paste)
Sugar: 1 ½ tbsp
Salt: needed     
Oil: 2tbsp             
Melted Butter: 4tbsp or olive oil
Yeast: ¾ tsp

Onion-1

Olive Oil: 2tbsp

Potato cooked and mashed: 3 potatoes

Pepper powder: 1tsp

Jeera powder: 1tsp

GARAM masala Powder: ½ tsp

Salt: as needed

Turmeric powder: a pinch(optional)

Green Chilli: 2

Coriander leaves chopped: 1tbsp

White sesame seeds: needed

Egg: Egg wash

Method Of Preparation

Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and roux and mix together. Now add all the milk. Starts kneading together and gradually add water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Add butter or olive oil in between while kneading the dough. Knead for 8-10 minutes. The more you knead it the softer the bread will be.

Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.

Punch down the dough. Take a baking tray and grease it or line with butter paper.

Heat oil in a pan, add chopped onions when it turns translucent add in chopped chilli, and then add garam masala powder, turmeric powder, pepper powder, jeera powder and salt. Stir it and add mashed potatoes to it and sprinkle little chopped coriander leaves. Stir and mix well and switch off the flame. Let it cool.

Divide the dough into 4 equal parts. Take each ball and flatten it a bit and add in 2tbsp or more as per the ball size potato mix to it and seal it well and keep inside the palm and roll well to make it a ball. Make the same with the other dough’s too. Place it in a baking tray and apply egg wash on top and sprinkle with white sesame seeds.

Bake in pre heated oven at 160 Deg C to about 30 -35minutes or till done.

Grilled Tortilla Wraps

Ingredients

Tortilla

Maida: 1 cup

Baking powder: ¼ tsp

Salt: needed

Luke warm water: needed to make soft dough

Filling

Chicken Breast: 1 big slice

Lemon juice: 3tbsp

Salt: needed

Pepper powder: ½ tsp

Onion: 1

Tomato: 1

Oil: 4tbsp

Thahini sause: 3 – 4 tbsp

Coriander leaves chopped: 2tbsp

French fries: as needed

Method Of Preparation

Tortilla

Make a soft dough by kneading well with maida, baking powder, salt and luke warm water. Make lemon sized balls out of it and roll it into very thin chappathis. Heat a griddle and cook each chappathis on both sides slightly till half done. Keep this aside.

Filling

Marinate the chicken breast with lemon juice, salt and pepper.

Heat a pan add oil and fry the marinated chicken (you can also grill the chicken pieces}

Sauté onion in the same oil which the chicken was fried.

Arranging

Chop the chicken into thin slices. Add chopped coriander leaves to it.

Take one tortilla, spread thahini sauce. Add sautéed onion , tomato slices, spread chicken pieces, French fries. Roll it and grill it in toaster for 3-5minutes. Serve hot and enjoy.

Stuffed Potato

Ingredients

Potato: 5 small

Minced Meat: 300gms (any type of meat)

Onion: 1+1

Tomato: 1small + 2medium

Turmeric powder: ¼ tsp

Chilli powder: ½ tsp

Coriander powder: ½ tsp

Coriander leaves chopped: 2tbsp

Garlic and ginger paste: 1/4tsp

Pepper powder: ¼ tsp

Salt: needed

Oil: needed

                                 

Method Of Preparation

Peel and scoop out the potatoes. Place the potatoes in salt water for at least 1hr

Steam the potatoes till is cooked. Don’t overcook the potatoes.

For stuffing

Heat oil in a pan, add the chopped onion.

Saute for a while till it is transparent and then add the ginger garlic paste to it.

Saute for a minute and add the chopped tomato

When the tomatoes get mashed up add all the spices to it.

Stir for a while add minced meat to it.

Close and cook in low flame till it is done.

When the meat gets cooked, Add coriander leaves and switch off the flame.

Let the stuffing gets cooled to workout with it.

Take each potato and stuff it inside the core.

Then grind two tomatoes.

Heat 2tbsp oil in a pan 

Add 1 chopped tomato, saute till it is transparent.

add the grinded tomato and salt to it

Stir for a while and add the stuffed potatoes to it.

Keep in medium flame and stir occasionally till the gravy gets absorbed by the potato.

Sprinkle coriander leaves and switch off the flame

When it is cooled cut into pieces and serves or serve as it is  

Chicken-Veggies Fry

Ingredients

Chicken: 700gms

Capsicum: 1

Carrot: 1

Beans: 7

Cauliflower florets: 10

Koosa/Zucchini: 1

Potato: 1

Onion: 1

Kashmiri chilli powder: 2tbsp

Turmeric powder: ½ tsp

Garam Masala: 1tsp

Fennel seeds: 1tsp

Salt: needed

Oil: 2tbsp, 4tbsp

Lemon juice: 3tbsp

Curry leaves: few

Method Of Preparation

Cut the chicken into small pieces. Wash and drain.

Peel and chop the veggies into medium sized pieces.

In a bowl add chilli powder, turmeric powder, garam masala, fennel seeds, lemon juice, 2tbsp oil, curry leaves.

Mix this well with hand, if needed sprinkle some water.

Now add the chopped veggies and chicken to it and mix well.

Marinate to about 30minutes.

Heat 4tbsp oil in a wide pan.

Add in marinated chicken and veggies to it.

Stir in and don’t close the lid.

After 5 minutes and low the flame and close with the lid.

After few minutes take out the lid increase the flame and stir occasionally till you get it done.

Don’t make it too dry.

Serve hot with chappathi/Roti

Potato-Chick Pea Pepper Masala

Ingredients

Onion: 2

White Chana/Kadala/Chick peas: ¾ cup

Potato: 3

Tomato: 1 big

Carrot: 1 small

Garlic: 4 cloves

Ginger: 1” piece

Pepper powder: 1tsp/ as per taste

Garam Masala: ½ tsp

Salt: needed

Coriander leaves: needed

Oil: 4tbsp

Method Of Preparation

Soak chick peas

Cook chick peas and potato by adding salt separately.

Heat oil in a pan and add chopped garlic and ginger.

Then add chopped onions to it.

When it turns slight transparent add chopped tomato and finely carrot to it.

When it gets slightly mashed add pepper powder and garam masala and salt if needed.

Then add cooked potato and chick peas to it.

Stir well and keep in low flame for 2minutes or till it get well cooperated.

Add coriander leaves and switch off the flame.

Serve hot with chappathi.

Celery Masala

Ingredients

Celery: 6 stems

Carrot: 1

Capsicum: 1

Potato: 1

Zucchini/Koosa: 3

For onion Paste

Onion: 1 big

Tomato: 1 big

Garlic: 4 cloves

Ginger: 1” piece

Green Chilli: 3

Spluttering

Jeera: 1tsp

Mustard Seeds: ½ tsp

Oil: 4-6tbsp

Masala Powders

Coriander Powder: 2tbsp

Garam Masala: 1tsp

Chilli Powder: 1tsp or as per taste

Turmeric Powder: ¾ tsp

Salt: needed

Coriander Leaves: few

Method Of Preparation

Chop all the veggies and keep aside.

Make onion paste by grinding onion, tomato, ginger, garlic and green chilli. Keep aside.

Heat oil in a pan and splutter mustard seeds and jeera and then add the grounded onion paste to it.

Stir for a while till its raw smell goes and oil comes up.

Now add the coriander powder, chilli powder, garam masala and turmeric powder.

Stir for a minute. Then add 1 ½ -2 cups water, salt and add all the chopped veggies.

Close with a lid and lower the flame when boils.

Let it cook. When the gravy becomes thick and all the veggies get cooked add coriander leaves and switch off the flame.

Serve hot with chappathi.

            

Spicy Potato Chips

Ingredients

Potato: 1 big

Kashmiri Chilli Powder: 1tsp

Refined oil: for deep fry+2tbsp

Salt: needed

Method Of Preparation

Peel and cut the potatoes into thin strips.

In some salt water soak it for 10-15 minutes and drain at the time of marinating.

In a bowl add chilli powder, salt and 2tbsp refined oil.

Mix this with hand add the drained potato strips to it

Mix well with hand. Marinate it to about 30 minutes.

Heat oil in a pan and when the oil is well heated add the potato pieces to it and reduce the flame. Let it cook and when turns crispy take out from oil and drain in kitchen tissue.

Whole Chicken &Veggie Fry

Ingredients

Chicken: 900gms

Kashmiri Chilli Powder: 2 ½ tbsp

Garam Masala: 1tsp
Lemon Juice: 1 lemon

Curd/Yogurt: 1tbsp

Oil: 2tbsp

Potato: 2

Onion: 3

Carrot: 1

Spring Onion: 2 sprig

Salt: needed

Lemon juice: 1tbsp

Oil: ½ cup or more for frying chicken

Method Of Preparation

Wash the chicken well. Drain it.

In a bowl add chilli powder, lemon juice, salt, curd, oil and garam masala.

Mix this well with hand. Marinate the chicken inside and outside with this mix. Tie the legs together with twine.

Keep the chicken aside for 3-4hours.

Cut the onion into cubes and carrot length wise.

Cut the potato length wise and keep in salt water for 15-20 minutes.

Cut the spring onion and keep aside.

Marinate the onion and carrot in the same chicken marinated pan with the leftover marinating in it, this step is optional.

Heat oil in a pan and add the marinated chicken to it and cook the chicken in open pan with low flame by turning all sides. Take out the chicken when all sides turn light brown clolor. This step takes around 20-30 minutes.

In the same oil fry the potatoes till done, Take out the potatoes and add onion and carrot to the same oil. Take out when the onion turns slightly translucent.

Take a greased baking tray, spread fried potatoes, onion and carrot and spread spring onion over it. You can add lemon juice and sprinkle salt if needed.

Keep the chicken over the veggies.

Bake it in a preheated oven at 160⁰c to about 35-45 minutes or till done. Turn the chicken in between to get all sides evenly cooked.

Garnish with chopped spring onion and tomato slices.