Packed with veggies and protein …. easy to make …. a very healthy recipe for snack, lunch or dinner….. 🙂
12 – 18 chicken legs
½ cup light olive oil
1 cup yogurt
Salt and chicken powder to taste
1 tbspn red chilli powder
1 tspn garam amsala
1 tspn chaat masala
1 tspn coriander powder
1 tbspn cumin powder
1 good pinch of methi leaves
2 tbspns vinegar
1 tbspn soy sauce
1 tbspn lemon juice
2 tbspns paste (ginger, garlic and green chilli)
Green beans (trimmed)
Potatoes (peeled and cut into wedges)
Any roasting veggies of your choice will do.
Wash and pat dry chicken legs. Make deep slits into the meat part and put them in a mixing bowl. Add lemon, vinegar, salt, chicken powder and ginger garlic and green chilli paste and massage chicken pieces well.
Add rest of the spices, mix and keep aside for 30 minutes.
Meanwhile prepare your veggies by washing and cutting them. Make sure the veggies you cut are chunky and big size otherwise everything will mix while cooking.
Now mix in yogurt in your chicken pieces and keep aside for 10 minutes.
After 10 minutes, heat oil in a big pan, add all the veggies and then layer it with marinated chicken pieces. Cover the pan and cook on high heat for 5 minutes, then reduce the heat and cook covered for 30 minutes or until the chicken is tender. DO NOT USE A SPOON OR ANYTHING TO MIX. IT WILL COOK IN LAYERS.
Take off the lid, increase the heat and cook until the water dries. Use tongs to dish the chicken and serve veggies with it.
This Ramadan I am trying different variations of pakora. “PAKORA” the most wanted and the most popular snack of Iftar in Pakistan. If you got pakoras right, you pleased the crowd…. my this variation turned out great, it is something in between onion bhaji and normal pakora but very crispy due to the rice flour added in it and very spicy due to the amazing blend of spices added to it.
2 medium sized red onions (sliced)
3 cups baby spinach leaves (sliced)
Oil for deep frying
SPICES & BATTER
Water as required
1 ½ cup besan
4 tbspns heap full rice flour
1 tbspns crushed anar dana (pomegranate seeds)
1 tbspns crushed red chilli
½ tspn red chilli powder
1 tbspn cracked coriander seeds
1 tspn coarsely ground roasted cumin seeds
1 tbspn (mint coriander & green chilli) paste
A good pinch of dried fenugreek leaves
Salt to taste
Wash and cut the onions and baby spinach leaves and put them in a deep mixing bowl.
Now add all the spices and mix with hands, massaging all the veggies.
Keep aside for 10 minutes. This is when onion will leave some water.
Now add besan & rice flour and mix. Rice flour will absorb the onion water which will make the pakoras crispy. Gradually add more water and mix with your hands. The right consistency of the batter will be not too thick that you have to spoon the batter in oil nor too runny that it leaves the vegetables aside. It should coat all the vegetables and look like a good mixture.
Heat oil to 180 degrees Celsius. Try a tiny bit of batter, if it sinks and does not splatter the oil is too cold and if it starts splattering and turning brown the oil is too hot which will leave the inside of the pakoras uncooked. The heat should be good enough that it splatters and don’t change the colour.
Now use your hands to drop little dumplings in hot oil and
Fry in small batches. It keeps the heat constant which makes even coloured, crispy pakora and absorbs less oil.
With hands, you can actually coat the veggies in batter before putting in oil to fry.
Take out the pakoras onto a wired rack and fry the other batch until the batter is finished. Then transfer them onto your serving platter and serve hot with mint chutney or tamarind chutney.
Parsi chicken cutlets is the recipe inspired by one of the internet recipes. I was watching cooking videos as usual and watched this one which kinda attracted my taste buds, so I tried it and no doubt it was yum 🙂 Give it a try and let me know what you think about it!
250 gms boiled and mashed potatoes
500 gms chicken mince
1 cup coriander chopped
1 cup mint leaves chopped
1 medium red onion chopped fine
1 tbspn ginger & garlic paste
4 – 5 green chillies chopped
Salt to taste
1 tspn red chilli powder
½ tspn turmeric
1 tspn coriander powder
1 tspn cumin powder
1 tspn garam masala
2 cups bread crumbs
2 beaten eggs
Oil for shallow frying
In a shallow wide dish, combine boiled mashed potatoes and chicken mince well and add all the spices and veggies. Mix well and keep aside for 10 minutes.
Now make small cutlets depending on hat size you want and coat them in breadcrumbs, then egg and fry for 2 minutes per side on medium flame.
1 large chocolate swiss roll (available at Coles) or Unfilled Chocolate sponge sheet
1 litre thick chocolate custard (I use St. Pauls, but you can make it from scratch if you like so)
1 175gm original oreo pack (crushed)
600 ml chilled whipping cream
1 cup vanilla custard
2 cups mini oreos to decorate
Prepare everything before layering
Crush the oreos in the food processor or by bashing them in a zip lock bag with the rolling pin.
Whip the cream. Make sure its super chilled before you whip it.
Cut the swiss roll in 1 inch thick slices.
In a deep clear serving bowl (trifle bowl), lay a thick layer of chocolate custard, then swiss roll slices, vanilla custard, half of the whipped cream, crushed oreos, rest of the cake and rest of the chocolate custard. Let it set for 5 minutes and then lay a final layer of whipped cream and decorate with some mini oreos.
Let it cool and set for 6 hours or more in the fridge and serve.
Chicken francaise is a very popular American – Italian dish which is available in nearly all the cafes and restaurants in America. In general it is very difficult and boring to eat chicken breast but in this dish I like the subtle lemony sauce over crumbed, soft and succulent chicken breast. Give it a try and I am sure you will love it….
2 chicken breasts (cut into butterfly cut) (small size)
Salt & cracked pepper
FOR COATING 1
1 cup plain flour
1 tbspn corn flour
Some chicken salt to season
FOR EGG COATING
2 eggs (whisked)
4 tbspns finely grated parmesan cheese
2 tbspns chopped parsley
1 knob of butter
1 cup chicken stalk
½ cup lemon juice
2 tbspns chopped parsley
Cut the chicken breast into butterfly cut or just in two fillets and season with some salt and pepper. Put each piece in the zip lock bag and pound with the meat hammer until thin and flat.
Take some flour on a shallow plate and season with some chicken salt, and prepare the egg mixture in a shallow plate by mixing everything.
Heat some oil in a pan.
Take one chicken breast, roll it in flour and then shake off the access and dip it in egg mixture and fry on medium heat for 3 minutes per side.
Do the same with all the chicken pieces and then in the same pan add the chicken stalk and lemon juice and let it simmer to half. Add parsley and butter. When the sauce begins to get thick add the fried chicken and cook 1 minute per side so the sauce penetrates in the chicken.
Serve hot with pouring the extra sauce on top of the chicken.