Chicken Ball And Spinach Soup

Ingredie

For cntshicken balls:

500 gm chicken leg or breast minced (leg will result in a softer texture)

Thinly chopped spring onion greens

Carrots (thinly shredded)

1 tsp white pepper powder

2 chicken stock cubes crumbled

1 Tbsp sesame oil

2.5 Tbsp grated ginger

1 egg for binding

Salt to taste

Little star anise powder

2 cloves garlic, chopped

3 Tbsp soya sauce

Potato starch (optional)

For the soup:

5 cups chicken stock or hot water mixed with 2 stock cubes

1/2 cup mushrooms chopped into quarters

A few spinach leaves ripped

Bean sprouts cleaned and kept aside.

Juice of 3 lemons

Soya sauce

Salt, to taste

2 eggs beaten

Method

1.For chicken balls:

 Mix all ingredients above with mince till evenly distributed and place in the  refrigerator.

2.For the soup:

3. Heat stock and when boiling add the egg mix till it scrambles in the soup. Mix     lightly.

4. Take chicken out of fridge and form balls with wet hands. Add to soup.

5. Now taste the soup and adjust seasoning with salt and soya sauce.

6. Finally add mushrooms and shredded carrots. Let it cook till they have a nice     crunch and not overdone.

7.  Add lemon juice. Taste. If you need more juice, add. Dont overcook the        lemon juice.

8. At the end, just before serving, throw in the bean sprouts and torn spinach      leaves and serve.

 9. Serve with vinegar-chillies and your favorite chilli sauce.

CAJUN CHICKEN PASTA

Chili’s copycat recipe made at home with an amazingly creamy melt-in-your-mouth alfredo sauce. And you know it tastes 10000x better!

INGREDIENTS:

1. 2 boneless, skinless chicken breasts

2. 2 tablespoons olive oil, divided

3. 1 tablespoon cajun seasoning

4. 8 ounces penne pasta

5. 2 tablespoons unsalted butter

6. 3 cloves garlic, minced

7. 1 cup heavy cream, or more, to taste

8. 1/2 teaspoon lemon zest

9. 1/4 cup freshly grated Parmesan
    Kosher salt and freshly ground black pepper, to taste

10. 2 Roma tomatoes, diced

11. 2 tablespoons chopped fresh parsley leave

DIRECTIONS:

1. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun        seasoning, shaking to coat thoroughly.

2. Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat.  Add chicken and cook, flipping once, until cooked through, about 5-6 minutes  on each side. Set aside and keep warm.

3. In a large pot of boiling salted water, cook pasta according to package          instructions; drain well.

4. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring        frequently, until fragrant, about 1-2 minutes.

5. Gradually whisk in heavy cream and lemon zest. Cook, whisking constantly,    until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened,  about 1-2 minutes. If the mixture is too thick, add more heavy cream as    needed; season with salt and pepper, to taste.

6. Stir in pasta and gently toss to combine.

7. Serve immediately with chicken, garnished with tomatoes and parsley, if    desired.

Pumpkin Burfi

Ingedients: 

1 cup Red pumpkin boiled and smashed 

1/2 cup Vari tandul

1/2 cup Grated coconut

1/2 cup Sugar ( +/- as required by you)

1 cup Water

1 pinch Kesari colour

2 drops Vanilla essence

3 tbsp Ghee + little for geasing the plate

1/4 tsp Cardamom (elaichi) powder

2-3 pinch Nutmeg (jaifal) powder

1 tsp each Charoli and Charmagaz

1/2 Cashew (kaju) pieces for garnishing.

Method:

1. Heat ghee in a kadai, add the vari tandul and roast the same as you roast for the sheera.

2. When it changes the colour to brown slightly, add 1 cup of water. Cover and cook till the water is dried up in slow flame.

3. Add the sugar, boiled and smashed pumpkin, grated coconut,  and kesari colour. Keep stirring and cooking till it leaves the kadai.

4. Add elaichi powder, vanilla essence, charoli, charmagaz and mix well for another two minutes.

5. Transfer it into a greased plate. Allow it to cool. Cut into desired  shape. Garnish with cashewnuts and serve.

Variation: with mango pulp, apple pulp, papaya pulp.

Chicken and Bean Burrito

Ingredients

Chicken breasts (boneless skinless) - 2

Tortilla - 4

Beans - 2 cups (any beans soaked and cooked)

Seasoning mix* - 2 tblsp (chilly powder, corriander powder, garam masala)

Tomato - 1

Salsa - 3 tblsp

Cheese - as needed 

Sour cream - for garnish

Cilantro - for garnish

Green Chillies - 2-3 (for garnish)

Oil - 1 tblsp

Method

1. Cook the chicken breast separately, shread it into small pieces.

2. Take a pan, heat some oil and fry up the shredded chicken. Remove and set aside.

3. Heat some more oil in the same pan. Add the cooked beans with little water.

4. Add any seasoning mix according to your taste. I made it indian style with little chilly powder, corriander powder, garam masala and salt. Let it cook for 2 minutes.

5. Add the shredded chicken, salsa and cheese to this and mix everything. Switch off after everything blends well.

6. Take a flour tortilla and heat it on a griddle or microwave as per package directions.

7. Place the filling in the middle and garnish with some fresh chopped tomatoes, green chillies, cilantro and sour cream.

8. Fold it as shown in the picture.

Paratha Samosa ( Breakfast Recipe )

Ingredients

Dough

• 1 cup all-purpose flour (plain flour, maida)
• 1/2 teaspoon salt
• 2 tablespoons clarified butter or ghee (if you follow vegan diet use oil)
• 1/3 cup water

Filling

• 3 medium potatoes, boiled peeled and cubed into very small pieces, this will make about 2 cups of cubed potatoes
• 1/4 cup green peas, I am using frozen peas thawed
• 1-1/2 tablespoons oil
• 1/2 teaspoon cumin seeds (jeera)
• 1 teaspoon coriander powder (dhania)
• 1 teaspoon salt
• 1/4 teaspoon red chili powder
• 1 tablespoon green chili finely chopped
• 1/2 teaspoon mango powder (amchoor)
• 1/4 teaspoon garam masala
• 2 tablespoons chopped cilantro (hara dhania)
• Also need about 1/4 cup oil for cooking

Method

Dough

Mix flour, salt, and oil, add the water as needed to make firm and smooth dough. Knead the dough on a lightly oil surface for about one minute. Cover the dough and set aside for at least 10 minutes.

Filling

Heat the oil in a frying on medium heat. Oil should be moderately hot. Add cumin seeds, as cumin seeds crack add green chili and green peas stir-fry about a minute add the potatoes and stir-fry for 3-4 minutes. Stir in garam masala, mango powder, and cilantro. Add more pepper, salt or mango powder according to taste. Turn off the heat.

Let the filling cool to the room temperature. Lightly mash the filling.

Making Paratha Samosa

Divide the dough in four equal parts and form into balls. Roll dough ball into about 7” circle. Place about 1/2 cup of the filling in the center and spread it over leaving 1” dough circle all around. Pull the edges of the dough in the center cover the filling. This will make about 4” thick pattie. Repeat and fill all the balls.

Gently roll them in about 6” circle. If needed sprinkle little all-purpose flour to help it roll.

Heat heavy sauce flat pan over low medium heat. Add about 2 to 3 tablespoons of oil to the pan depends on the size of the pan.

Place the rolled paratha on the pan. When the paratha start to change color from sides, flip it over. Parathe will be light brown.

Lightly press the paratha all around and flip. Shallow fry the paratha both sides until golden brown. You will have to flip the paratha 3 to 4 times.

Paratha Samosa is the best served hot and crispy.

If they are made in advance re-heat using a skillet or oven.

Enjoy with hari cilantro chutney.

Chicken Sausage Platter (Breakfast Recipe)

Ingredients

7-8 breakfast chicken sausages

4 tsps butter

1 tsp oregano or any seasoning of your choice

2 cups finely shredded cabbage

1 tsp tomato sauce or Worcestershire sauce

1/2 tsp sugar

salt and pepper to taste

1 carrot, grated

2 apples, cored and sliced

2-3 hard boiled eggs, peeled and sliced

Method

Heat 2 tsps of butter in a vessel, add the shredded cabbage and stir fry on high for a mt. Add tomato sauce, salt, sugar and pepper and turn off heat. Remove onto a serving plate. Over the sauteed cabbage or around it, arrange the grated carrot. Keep aside.

In the same vessel, add a tsp of butter, add the sausages and roast for 2-3 mts till well browned. Sprinkle the oregano and remove them onto the bed of cabbage and carrot.

In the same pan, add another tsp of butter, pinch of sugar and pepper and place the apple slices and saute for few secs on both sides. Remove onto serving plate.

Arrange boiled egg slices on the plate, sprinkle salt and pepper. Finally arrange cucumber slices. Breakfast/brunch is ready to be served.

Misal Pav (Breakfast Recipe)

Ingredients

2 Tbsp oil

1 tsp ginger paste

1 tsp garlic paste

1 cup chopped onion

1 cup chopped tomato

3/4 cup grated coconut



To make gravy/sauce (Kat in Marathi)

3 Tbsp oil

Spice Paste (as above)

Salt to taste

1 tsp red chilly paste

1 tsp garam masala

1/2 tsp turmeric powder

1 tsp cumin-coriander powder

1/2 tsp cinnamon & clove powder

3 cups water (or as required to adjust the consistency)



To make usal:

3 Tbsp oil

1 tsp garlic paste

1 tsp ginger paste

1/2 tsp hing (asafoetida)

1 1/2 cups steamed matki (moth) soaked overnight

1 cup boiled potato (cut into square pieces)

1/2 tsp turmeric powder

1 tsp garam masala

1/2 tsp cinnamon-clove powder

1 lime juice

3 cups water (or as required)

Salt to taste



For Garnishing:

Chopped onion

Mix dry farsan

Chopped coriander

To serve with: Paav, slice of lemon


Method

To make paste : Heat oil in a pan.

Add ginger paste, garlic paste and chopped onion.

Saute till the onion is transculent.

Then add chopped tomatoes and grated coconut.

Mix well and saute it for few minutes.

Allow the mixture to cool.

Grind it into smooth paste.



To make gravy/sauce ('Kat' in Marathi): Heat oil in a pan.

Add the ready paste into oil and saute it for 2 minutes.

Then add salt, red chilly powder, garam masala, turmeric powder, cumin-coriander powder, clove-cinnamon powder and mix it.

Then add water in it.

Cook till the mixture starts leaving oil.

Transfer it in a bowl and keep it aside.


To make Usal: Heat oil in a pan.

Add ginger paste, garlic paste and asafoetida.

Saute it for a minute.

Then add soaked & boiled sprouts and potatoes. Mix it.

Then add salt, turmeric powder, garam masala, clove-cinnamon powder and lime juice.

Add water to it.

Cook it for 8-10 minutes.

Transfer it in a separate bowl.



To make Misal: Take a serving bowl.

First pour ready usal in the bowl.

Then pour the red gravy over it.

Thereafter, add finely chopped onion, farsan to the mixture.

Garnish it with chopped coriander. Serve it with pav and a slice of lemon