Chicken wontons are amazing….. all the Asian countries have their own version of it. From China to Nepal this dish has many variations and names, e.g., momos or dumplings. It is a crowd pleaser, a hit on the table and something which is liked by all. The refreshing ginger gives it a zesty flavour and the sauce mentioned below perfectly complements it with the flavour of onion & sweet n sour sauces……
- 24 to 30 wonton sheets (I prefer buying from the store rathe than making it myself because I don’t consider myself too much of a pastry chef plus I am lazy and try to avoid this type of hassle)
- Oil for deep frying
- Some warm water to seal the edges
- 1 chicken breast or 250 to 300 gm chicken mince
- 2 stalks of green onion (finely chopped)
- 2 small Thai green chillies (finely chopped)
- ¼ cup finely chopped or coarsely grated ginger
- Salt & black pepper to taste
- ½ tspn chicken salt
- 1 egg
- 2 tbspns dark soy sauce (thick one)
- 2 tbspns sesame oil
- In a mixing bowl, combine all the ingredients given for filling and mix it into a sticky paste.
- Now place a tspn of this mixture on the wonton sheet and fold it into a triangle and then join the two opposite corners of the triangle to each other on the back side. Use warm water to seal the egdes.
- Once all the sheets are done and the chicken mixture is finished and the wontons are made, refrigerate them for goof 30 minutes.
- Heat oil to 180 degrees Celsius and fry wontons until they are golden and crispy which will approximately take 5 to 7 minutes on medium heat.
- Take out on the wire rack (I say wire rack because paper towel or a normal plate will make the skin soggy) and arrange them onto your serving platter.
A perfectly complementing wonton sauce ❤ it is flavorsome & sweet n sour….. goes perfectly with mild wontons 🙂
- 2 tbspns olive oil
- ½ brown onion, chopped
- 2 thai chillies, chopped
- 2 cloves garlic, crushed
- 2 onion part of spring onions, crushed with garlic
- ½ tspn red chilli flakes
- ¼ cup vinegar
- ½ cup ketchup
- 2 tbspns dark thick soy sauce
- 2 tspns packed brown sugar
- A pinch of salt
- Heat oil in a sauce pan and saute onions until they are translucent. Then add garlic, chillies and spring onions and fry for another minute.
- Add all the sauces and the sugar and let it reduce for 2 – 3 minutes.
- Serve hot with hot wontons.
Mulligatawny is a special soup which is served at Gourmet Grill Pakistan. I dont know the origin of this soup but I am pretty sure it is from Arab because I ate a similar soup at Tiba’s Lebanese restaurant, VIC, Melbourne.
It is a full meal which is nutritious and healthy in every way…..
- 1 cup moong daal
- 1 cup masoor daal
- 2 chicken stock cubes
- 1 tspn heap full turmeric
- Water to boil
- 1 knob butter
- ½ cup cream
- 2 tbspns chopped fresh coriander
- 1 cup boiled and hand shredded chicken
- ½ cup boiled rice
- Boil moong daal, masoor daal, chicken stock cubes, salt & turmeric until the daals are mushy.
- Remove from flame and allow the mixture to cool.
- Blend it with the hand blender until its smooth and velvety.
- In a pan melt a knob of butter and add the daal mixture. If its too thin, let it simmer.
- Adjust the salt to your desire.
- Scoop out in the serving bowl. Add some shredded chicken & boiled rice and garnish with some cooking cream and coriander.
- Serve hot.
It is my version of Lahore Chatkhara’s Papri chaat, a must try!
- 2 cans of chickpeas/ 4 cups of boiled chickpeas
- 2 potatoes, medium sized, boiled and cubed
- 1 red onion, finely chopped
- 2 bengali green chillies/ 2 thai chillies finely chopped
- A pinch of red chilli powder
- 1 generous pinch of crushed cumin
- 1 generous pinch of kaala namak
- 1 generous inch of chaat masala
FOR MINT SAUCE
- 1 cup fresh mint leaves
- ½ cup fresh coriander leaves
- ½ tspn roasted cumin
- Some salt
- ½ tspn saunt
- 1 ½ cup thick yogurt
- ½ cup chilled water
- 2 tbspns date and tamarind sauce
- 2 tbspns caster sugar
- 2 cups papri (fried spring roll/ small samosa sheets is the easy way to make it)
- Chaat masala, as desired
- Combine everything needed for channa mixture in a mixing bowl and mix.
- In a separate bowl combine all the ingredients for chutney except yogurt, water and tamarind sauce.
- Now it is up to you if you want to use mortar and pestle to crush it or you can mix grind it with the hand mixer. I prefer mortar and pestle because I am a traditional kinda chef but it depends on what you are comfortable with. If you are using a hand mixer or blender or grinder you can add that ½ cup of water then otherwise we will mix it as we mix in yogurt and tamarind sauce.
- Check the salt and spices, adjust it to your liking.
- Pour the yogurt sauce over the chickpeas and mix.
- Take it out in the serving dish and refrigerate until served. Just sprinkle papri & chaat masala before serving or it will get soggy.
A Pakistani BBQ delicacy, loved by all!
FOR FIRST MARINATION
- 2 barramandi whole (butterflied) (scales off)
- 1 big size lemon (Australian lemon) or 4 small size (Pakistani lemon)
- 1 tbspn salt
- 2 tbspns freshly crushed ginger and garlic
- 1 tspn carom seeds (ajwain)
FOR SECOND MARINATION
- 1 tbspn heap full red chilli powder
- A pinch of yellow food colour (optional)
- 1 tbspn freshly crushed small green chilli
- 1 tbspn heap full chaat masala
- 1 tbspn heap full freshly ground cumin
- 1 tbspn heap full cracked coriander seeds
- 1 tbspn chilli flakes
- A generous pinch of salt
- 1 tbspn besan
- 2 tbspn mustard oil
- 1 tspn olive oil
- 2 curry leaves (2 because you don’t want to overpower the taste of curry leaves)
- Wash the fish & pat dry with paper towel. Put it in a big marination tray.
- In a small bowl, combine salt, crushed ginger & garlic and carom seeds and mix. Cut the lemon in half and dip it in salt mixture. Now gently massage the fish from inside & outside by squeezing lemon gently. Dip it is salt mixture when you feel like it is diluted.
- Once the salt mixture and 2 halves of lemon is done, cover the fish with cling film and refrigerate overnight.
- The next day, 8 hours before grilling, combine all the spices for second marination in a mixing bowl and mix. Apply in to the fish by gently massaging it inside and outside (more inside part).
- Put it back in the fridge for 8 hours.
- Just before grilling, heat some mustard oil and crackle curry leaves in it to infuse the flavour.
- Spray the BBQ cage with olive oil and line the fish. Heat the charcoal BBQ and start BBQing the fish. Keep the heat to medium and grill the fish by flipping the sides frequently and applying the curry leaves infused mustard oil with the brush.
- It will take total 15 minutes to cook the fish.
- Serve hot with salad, roti & chutney.