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
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.
Pasta Grande is my own invention and believe me it is one of the bests. I love the sweet chilli sauce taste in chicken pasta and the champignons and the bell pepper adds a very fine taste to it plus it is covered with cheese. You and your family or whoever you will feed this will love it.
Ideal for lunch, snack, hi tea parties, birthday parties, kids parties, camping trips, picnics, etc.
500 gms chicken mince
100 ml tomato paste
200 ml pasta sauce (1 kg tomatoes, cut into chunks, sprayed with olive oil, salt, thyme, oregano and rosemary, broiled for 35 mins of 200 degrees Celsius or until crusty, mashed and passed through sieve)
4 tbspns sweet chilli sauce
2 small cans/ 2 cups of champignons (button mushrooms) ( I used champignons because they taste better in this recipe?
1 bell pepper/ capsicum (chopped into small dices)
1 tbspn red chilli flakes
1 tspn cracked black pepper
1 packet of spaghetti (I use 1 packet of San Remo)
Salt to taste
2 tbspns of minced garlic
FOR WHITE SAUCE
2 cups whole milk
2 tbspns flour
100 gms butter
2 tbspns sharp parmesan cheese (optional)
Salt and pepper (be careful with salt as we have added salt in the pasta as well plus the cheeses are a bit salty too)
Mix of shredded Mozzarella (1cup), Cheddar( ½ cup) and (4 tbspns) Parmesan.
Some Italian herb mix
A bell pepper sliced
4 tbspns oil
Heat oil in a pan and fry chicken mince. Break it into pieces when sautéing. Add garlic when the chicken changes its color and cook until the water from the chicken dries.
Now add all the sauces (pasta sauce and sweet chilli sauce) and tomato paste and mix. Add champignons and bell pepper and cook for 5 minutes on medium heat with the lid on.
Add salt, pepper and chilli flakes. Stir and remove from heat.
Boil some water in a big pot and add a generous pinch of salt. Add spaghetti and cook until al dente’.
Drain the water and keep the boiled spaghetti in the colander under running cold water and separate them with your hands. When the spaghetti is all separated and the starch is drained turn off the water and keep the spaghetti aside in the colander for 2 minutes. Now add the spaghetti in the tomato and chicken mixture.
Preheat the oven to 200 degrees Celsius on broil mode.
For white sauce, melt some butter in a sauce pan, add some Italian herb mix and flour. Saute until the flour starts turning light brown. Add milk with constant whisking and cook until the sauce thickens. Add parmesan cheese, salt and pepper and turn off the flame.
Put the pasta in the baking dish, pour over the white sauce and then cover with a layer of mix cheeses, capsicum slices and herb mix and broil for good 20 minutes until the cheese looks bubbly and golden from the top.
Take out the dish from the oven very carefully and let it rest for good 10 minutes. It will allow it to settle down a bit which will make it easier for you to cut the portions. Serve hot.
This recipe is my very own version of tawa keema. It is a very chat pata, masaledaar dish which can be made in minutes and loved by all. A very easy and rich recipe for you one dish girls party or just a casual dinner when you dont feel like cooking a time consuming dish.
4 tbspns oil
500 gms chicken/ lamb/ beef keema
A generous pinch of meat tenderizer (only if using beef or mutton)
2 tbspns fried onions (crushed)
1 tbspn ginger and garlic paste (fresh)
2 tomatoes blanched, peeled and chopped fine
3 tbspns green chillies (chopped fine)
Salt to taste
A generous pinch of chicken salt
1 tspn Kashmiri red chilli powder
1 tspn red chilli flakes
½ tspn turmeric
1 tspn cracked coriander seeds
1 tspn crushed roasted cumin seeds
1 tspn pan roasted anardana (crushed)
A pinch of cracked black pepper
A generous knob of butter
A pinch of methi leaves
2 tbspns lemon juice
Add a generous pinch of meat tenderizer to the mincemeat and mix. Keep aside for 30 minutes. If you are using chicken mince, eliminate this step.
Heat oil on a tawa and fry ginger garlic paste and green chillies. Add the mince and stir fry. Break it into pieces while stir frying on medium heat. Add tomatoes and all the ingredients accept lemon juice, methi leaves, black pepper and butter and cook until the tomatoes are mushy.
Add butter and stir fry until the food looks cooked and the oil starts separating. Add rest of the ingredients and give a quick last stir.
Butter chicken, another North Indian delicacy, very famous and almost available in every Indian restaurant and take away but all of them does not taste good or authentic. With this recipe you can get the most authentic and great flavour of butter chicken because it has been mastered after 4 trials.
4 chicken thigh fillets (cut into big chunks/ 3 pcs. Per thigh fillet)
1 tspn roasted gram flour (besan)
Salt to taste
A generous pinch of chicken salt
1 tspn red chilli powder
1 tspn cumin powder
1 tspn special masala (a pinch of nigella seeds, a pinch of garam masala, a pinch of kasuri methi, a small pinch of ajwain, a pinch of black pepper corns and a pinch of cloves grind into a powder)
1 tbspn yogurt
1 tspn mustard oil
1 tson ginger garlic and green chilli paste
A pinch of meat tenderizer
3 tbspns oil
2 generous knobs of butter
1 bay leaf
1 big cardamom
3 small cardamoms
A stick of cinnamon
½ tspn cumin seeds
1 tbspn kasuri methi
3 tbspns cooking cream
1 large onion
2 large tomatoes (cut into chunks)
1 tbspn tomato paste
3 cloves of garlic
A small piece of ginger
3 tbspns cashew nuts
2 small green chillies
Some cream and chopped coriander for garnish
Wash, pat dry and cut chicken into chunks.
Apply all the dry spices and ginger garlic paste mixed with mustard oil and keep aside for 20 minutes.
Now add gram flour and yogurt and mix well. Keep aside for 30 minutes.
Heat the grill plan to high and grill the chicken chunks to 3 mins per side. (Do not flip over and over, just 2 flips are fine)
Keep aside until needed.
Heat oil and sweat the onions. Add ginger garlic paste, green chillies and all the whole spices along with cashews. Saute for around 2 minutes and add tomatoes and tomato paste. Cook on medium heat with the lid on until the tomatoes are mushy. Add water if needed.
Turn off the heat and let the mixture cool for a bit. Take out the bay leaf and cinnamon. Now add 1 cup warm water and blend it to puree.
Pass it through the sieve to get the silky smooth curry and discard the residue.
Heat the same pan and melt 2 knobs of butter. When the butter is melted and hot add the curry. Let it simmer for 2 minutes, then add fenugreek leaves by crushing between your palms to get the extra flavour and fragrance and add cream. Stir and add the grilled chicken and let it cook in the curry for 1 minute.
Take it out in the serving bowl, let it cool for 2 minutes and then garnish with cream and coriander.