Amazing Chicken Kathi Rolls

Ingredients: 

For Dough:

1 cup Whole wheat Chapati Atta

1 cup All Purpose Flour

Salt to taste
Oil – 1 tbsp

Warm Water – 7 or 8 tbsp

Oil for drizzling 

Eggs – approx 4 eggs, well beaten (optional)

 

For Filling: 

 1.5 lbs boiled and cook Chicken breast boneless and skinless (refer below for process)

1 to 2 tbsb Oil

 1 onion finely chopped

2 tsp of Ginger- garlic paste

Salt to taste

3 tbsp Tomato puree

¼ tsp Turmeric Powder

½ tsp Garam Masala

½ tsp Red Chili Powder

1 tsp Chaat Masala

½ tsp Mango powder

 

Process for Rotis 

1.     Combine whole wheat flour and all-purpose flour and add salt.

2.     Add in little Water at a time to form dough. Be careful not to use too much. The dough should be just a little softer than Chapati dough.

3.     Knead for a couple of minutes. Drizzle a little Oil over the dough, coat it with the Oil and cover and allow it to rest for 15 min.

4.      After 15 min. remove the cover and knead for a minute.

5.     Heat a non stick pan or iron skillet for the Rotis. Divide the Dough into approx 6 equal balls.

6.      Like for Chapatis, take one ball and flatten between the palms.

7.      Dust in some All Purpose Flour and roll to form Rotis.

8.     Place on the hot pan and allow it to cook till you see the dough color change and bubbles start to appear.

9.     Flip the Roti and pour about 1/2 a beaten Egg on the Roti.Smear the Egg and then flip the Roti once again very carefully.

10.  Allow the Egg to cook for a couple of minutes. Drizzle some oil to help the egg cook well.

11.  Take the Roti off the pan and place it on a plate.

 

Process for Filling 

1.     Cut boneless chicken into smaller pieces and boil in a pot with water with 3 pepper corns, 1 bay leaf, 1 cinnamon stick, 3 cardamom and 3 cloves. Once cooked drain and reserve the chicken stock and shred the chicken.

2.     In a sauce pan, heat Oil on medium heat. Add in the Onions and cook till translucent

3.     Add in the ginger garlic paste and cook for 2 minutes.

4.     Add in tomato puree and cook for 3-4 minutes till the oil releases.

5.     Add in the Spices: Turmeric Powder, Garam Masala, Red Chili Powder, Chaat Masala and Mango powder. Add salt to taste

6.     Add in the Chicken and mix to coat the Chicken with the masala and add a bit of chicken stock to make help the mixing process and there is enough sauce to coat the chicken well.

7.     Once done, take the pan off the flame and keep aside till ready to use.

 

Assembly of the Rolls 

1.     Divide the Chicken into as many as the number of Rotis to be made.

2.     Place some Chicken on the Roti to the side close to you for easy rolling.

3.     Put some green Chutney ( check green chutney recipe) over the Chicken. Garnish with some sliced onions

4.      Roll the Roti with the chicken to form a tight roll.

5.     Wrap with foil to keep warm or put in a toothpick to keep it from unwrapping.

Serve Hot

 

Healthy Green Juice

Ingredients: 

2 handful or spinach leaves

1 green apple

Juice of one lemon

Juice of one orange

1 cup water 

Process

1.     Blend all the above ingredients in a blender; add water to get the desired consistency.

Note

1.     You can add banana to get a thicker consistency.

2.     You can add your choice of fruits, however you do need to add lemon juice since vitamin C helps to absorb the nutrients from spinach

Pad thai

Ingredients:

2 tbsp tamarind concentrate (or 4 tbsp lime juice)

3 tbsp fish sauce (or soy sauce)

3 tbsp sugar

1 tablespoon chili sauce or to taste

6 ounces rice noodles

1 tbsp oil

6 ounces shrimp, chicken or tofu

2 shallots, chopped

2 cloves garlic, chopped

1 egg, lightly beaten

2 tbsp roasted peanuts, chopped

2 green onions, sliced

1/4 cup cilantro, chopped

Salt and pepper to taste 

Process

1.     Heat the tamarind, fish sauce, sugar and chili sauce until the sugar is dissolved.

2.     Cook the rice noodles as directed on package until just pliable.

3.     Heat oil in a pan.

4.     Add the shrimp, shallots and garlic and sauté for 2-3 minutes.

5.     Add the sauce and the noodles and mix and move to the side of the pan.

6.     Add the egg, let it set a bit and then mix it into the noodles.

7.     Add the peanuts and cook for a minute.

8.     Add salt and pepper to taste

9.     Add the green onions and cilantro and remove from heat.

Serve Hot

 

Juicy Meat Balls Wraps

Ingredients:

1 lb. ground beef or lamb 

2 tsps Worcestershire sauce  

1   egg, beaten  

1/2 cup bread crumbs 

3 tsps of ginger garlic paste

½ tsp of garam masala

1 tsp of red chili powder

1/2 cup of fresh chopped cilantro

salt and pepper

Process 

1.     Preheat oven to 425 degrees F and Line a tray with foil.

2.     Mix all ingredients together by hand and let it marinate for at least 30 minutes

3.     Form into 1 inch round meatballs.

4.     Bake for 10-15 minutes, until no longer pink in the middle. (you don’t need to add oil, let the meat ball cook in its own fat) 

Serve hot with chutney in warps or pasta

Awesome Chicken Tikka Biryani

Ingredients: (Serves 6) 

1 lbs Boneless Chicken cut into 1 inch cubes

Tandoori masala (Laziza or any other masala of your choice)

4 tbs Yogurt

½ pint Heavy cream

1 large Onion cut finely

5 tbs Ginger garlic paste

4 cups basmati rice boiled and cooked to 90% done with all whole garam masalas (4 cloves, 2 bay leaves, 1 stick of cinnamon, 4 cardamom, 3 pepper corns)

2 tsp Red chili powder

2 tbs oil

4 tbs fried onions for layering
Salt to taste

 

Process

1.     Marinate the chicken with tandoori masala and yogurt or as per instruction on the masala packet and keep aside for least 30 mins or overnight.

2.     Soak the bamboo skewers in water for 30 mins. After 30 mins put the marinated chicken on the bamboo skewers ( reserve the balance marinate if any left) and grill/ broil them in the oven (at 450 degree Fahrenheit).

3.     Meanwhile burn a charcoal piece on the gas top.

4.     After the chicken is done place the chicken in a bowl and place a smaller bowl inside the chicken bowl. Now place the burning coal inside the small bowl, put oil over the coal and cover the big bowl with a lid immediately (this process is to smoke the chicken).

5.     In a pot add oil and fry the onion till translucent, add of ginger garlic paste and fry for 3-4 minutes till the raw taste of ginger and garlic is gone

6.     Add red chili powder, salt and well beaten yogurt and heavy cream stir well , at this point you can add the reserved marinate from the above process.

7.     Add the chicken pieces to the above curry mixture and mix well.

8.     Take a 9/16 inch aluminum foil tray and layer the bottom with half the quantity of rice, then pour the chicken long with the gravy on top (distributing it evenly) and layer it again with the remaining half of the rice. Cover the rice with handful of colored cooked rice and fried onions. Cover the aluminum tray with glad wrap and with foil and place it in oven at 350 degrees for 35-40 minutes.

Serve with hot with raita

Healthy Upma

Ingredients:

1 tbsp oil

1 tsp mustard seeds

1 tsp urad dal (split black lentils)

6 to 7 curry leaves

1/4 cup finely chopped onions

3 finely chopped green chilies

1 cup semolina

 salt to taste

1 tsp finely chopped ginger

2 pinches asafoetida

4 tsp finely chopped coriander/cilantro

 

Process

1.     Dry roast the semolina in a pan, ensure semolina does not change color. After its roasted keep aside.

2.     Boil 3 ½ cups of water and keep aside.

3.     Hear oil in  pan and add mustard seeds and let them crackle, add split black lentils and fry them till they turn brown.

4.     Add curry leaves, asafetida, chopped ginger, onions and green chilies and sauté on a medium flame till the onions turn translucent.

5.     Add the semolina and sauté on a slow flame for another 3 to 4 minutes.

6.     Add the hot water and salt and cover and cook on a slow flame for 3 to 4 minutes, stirring once in between.

7.     Garnish with chopped cilantro.

Serve hot with Sambar or chutney of your choice

Sambar

Ingredients:

1 cup toovar  dal

6 to 8 drumsticks

2 tbsp sambar powder

½ onion cut into 1 inch pieces

1 tbsp tamarind paste

2 medium tomatoes cut in ½ inch cubes

1 tsp red chili powder

2 tsp of Everest sambar powder 

For tempering

1 tsp mustard seeds

1 tsp fenugreek seeds

6 to 7 curry leaves

2 pinches asafoetida

2 tbsp oil

1 dried red chili

 salt to taste 

Process

1.     Wash the dal thoroughly and soak it for 2-3 hours.

2.     Pressure cook the dal  with 4 cups of water along with tomatoes, onions, red chili powder, tamarind paste and sambar powder and drumstick until soft.

3.     Heat the oil and fry the mustard seeds and fenugreek seeds until they begin to crackle. Add the curry leaves and fry for 2 to 3 minutes.Add the asafetida, dried red chili and cooked dal mixture.

4.     Add salt and boil for 5 to 7 minutes.

 

Serve hot with batata wada

Country style hashed brown

Ingredients: 

5-6 Russet potatoes

1 medium onion

¼ cup canola oil

Salt to taste

½ tsp Pepper

½ tsp thyme

 

Process 

1.     Heat oil and butter in a 10-inch skillet on medium-high heat. Chop onions and potatoes (with skin) into small cubes or wedges and add to heated oil. Cover and cook for 25-30 minutes, or turn one potato to check the color (should be browned well.)

2.     Add all the seasoning and herbs. Using a spatula, turn hash browns over and cook for another 20 minutes or so. Breaking apart is normal so feel free to “hash” them with the spatula. This simply allows more surface area to get crispy.

 

 

Poha

Ingredients:

2 cups Poha (thick variety)

Salt to taste

Lime/Lemon Juice to taste

2 Tbsp Oil

1tsp Mustard Seeds

1/8 tsp Asofoetida (Hing)

½ tsp Turmeric Powder

4-5 Curry Leaves

2 tbsp Peanuts

1 medium Onion finely chopped

2 Green Chili – to taste, finely chopped

1 Potato chopped in ½ inch cubes 

Process

1.     Gently rinse Poha with water about 2-3 times and keep aside.

2.     Heat Oil in a medium non-stick pan on medium heat. Add Mustard Seeds and let them pop.

3.     Add Asafoetida, Turmeric Powder, Curry Leaves and Peanuts let the peanuts cook for 1 min.

4.     Add Onions and Green Chilies and let that cook for 2-3 mins and add Potatoes and Salt.

5.      Mix well, cover and cook potatoes until tender but not mushy.

6.     Fluff up Poha with a fork and add it to the pan.

7.     Mix well. Sprinkle with a little water if Poha have dried out too much.

8.     Garnish with chopped Cilantro and serve hot.

Mouth melting cheese corn balls

Ingredients:

½ cup water

4 tbsp butter or oil

½ cup all-purpose flour/maida

Salt and pepper to taste

1 large egg

1 cup cheese

½ tsp thyme

1 tsp garlic powder

½ cup fresh corn

Oil for frying

 

Process

1.     Put the water and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low. Add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.

2.     Put the dough into a large mixer bowl. Then beat in one egg one at a time and mix well with the dough with a wire wisk until completely absorbed into the dough.  the dough should be smooth and satiny.

3.     Add cheese and all the spices along with seasoning and corn and incorporate thoroughly into the dough.

4.     Using a teaspoon make small balls should be about 1/2 inch in diameter and deep fry it till golden brown.

 

Serve hot with sauce of your choice

 

Note: The proportion of water, butter, egg and flour is very crucial in this recipe

Instead of thyme and garlic powder you can replace it with 1 tsp of ginger garlic and chilli paste (combined) or any spices of your choice

 

You can always change the spices to your choice