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.
Egg bhurji is inspired by South Asian cuisine. They add spices in everything man! I never tried this just because my mind was not accepting the idea of having too much spices in the egg for breakfast but then I tried a cheese omelette at one of my best friend’s home where she put cumin and coriander in it and OMG Yessss! it was great. So from there I got inspired to try this at home and it came out so perfect. Here is the recipe for you, if you are traumatised by the idea of having all the spices in egg, believe me its not bad at all, go with my believe and try this ❤ I am sure you will love it!
2 tbspns milk
Salt to taste
A little pic of red chilli powder
1 tspn coriander seeds (coarsely ground)
1 tspn cumin seeds (coarsely ground)
A generous pinch of turmeric
1 red onion (medium sized, chopped)
6 green chillies (small size, chopped)
½ cup chpopped coriander
2 leaves of mint (chopped fine)
1 tomato (chopped fine)
3 tbspns oil or a knob of butter
Wash and chop all the veggies.
Crack 6 eggs in a bowl, add salt, spices, milk, mint and coriander leaves and whisk.
Melt some butter in a pan or heat some oil. Add onion and cook until its translucent. Add tomato and cook until tomato loses the stiffness and then add green chillies and mix. Add egg mixture and let it sit for 1 minute in the pan to let it cook from the bottom until we scramble it.
Add some cheese at this stage if you want to otherwise mix and scramble the egg. DO NOT OVERCOOK. Keep it moist and take it out in a plate. Serve with light rye toasts and enjoy.
This is the very basic variation of Pakora. You can use any vegetable you like, I used mushrooms, eggplant, potato and cauliflower, you can use capsicum, paneer or anything you like. This batter is super hot and spicy and it gives a very nice crunch to the vegetable. Try it whenever it is raining next and love me for giving you this recipe<3
oil for deep frying
3 cups besan
Salt to taste
1 tbspn red chilli powder
5 tbspns green chilli paste
2 tbspns coriander paste
2 tbspns mint paste
1 tspn turmeric
3 tbspns cracked coriander seeds
1 tbspn cumin seeds
1 tspn fenugreek leaves
½ tspn baking powder
Some water to make medium consistency batter
2 cups cauliflower heads
1 cup small button mushrooms
2 large potatoes cut into slices
1 large eggplant cut into slices
Wash, dry and cut all the vegetables as instructed.
Take a deep mixing bowl and make the batter by mixing all the spices, baking powder and flour with water. Use a whisk to avoid lumps.
Preheat the oil in karai and test if it is hot enough by dropping some batter in oil. If it comes up to the surface splattering that means the oil is ready.
Now dip each piece of vegetable in the better and fry until the pakora is crisp and brown. Please make sure the oil is on medium flame, if it is too high the vegetable will be raw from inside and if it is too low the batter will soak a lot of oil and it may not be as crispy as we want it to be.
Take out all the pakoras on to the serving platter and serve hot with Imli chutney or mint sauce.
Aalu Papri Chaat is a famous chaat in South Asia Sub Continent. It is a street snack often consumed during shopping or after school or college. The preparation time for this recipe is more than assembling time, but its really easy and each and every second is worth it.
1 large potato (cut into small cubes and boiled to perfection, chilled)
1 cup boiled chickpeas
2 cups papri/ Namak Paare
1 large red onion chopped
1 tomato (deseeded and chopped)
2 small green chillies chopped fine
2 tbspns date and tamarid sauce or meethi imli chutney
4 tbspns nimko/ sev (I used Haldiram Navratan)
FOR MINT SAUCE
1 cup fresh mint leaves
1 cup fresh coriander leaves
2 green chillies (small size)/ 1 green chilli (if you don’t want too hot)
1 cup yogurt whipped with ¼ cup water
FOR YOGURT SAUCE
1 cup yogurt
1 tbspn sugar
¼ cup cold water
FOR SPICY SAUCE
1 cup yogurt
2 tbspns chaat masala
¼ cup water
Cut and boil the potatoes and chop all the veggies.
Let’s make all the three sauces:
Mint sauce: in a mortar and pestle, crush mint, coriander and green chillies and add salt. Mix with whipped yogurt.
Yogurt Sauce: Whip all the ingredients together.
Spicy Sauce: Whip all the ingredients together.
Now it’s time to assemble the chaat. Due to Papri and yogurt we can’t assemble and keep this chaat for long as the papri will get soggy so please assemble it 5 minutes before serving to get the best taste.
In two plates divide papri, chickpeas, onion, tomato, potato ad green chillies for each serving. This recipe will make two servings.
Now in the serving plate, first lay a layer of papri, some onion, tomato, chick peas and potato. Drizzle some of each sauce. Add remaining onion, potato and tomato and then another drizzle of each sauce. Drizzle some tamarind sauce and sprinkle some sev or nimko and serve.*Please make sure the sauces and the potatoes are chilled.