Paneer Ke Kabab

A superb and easy festive snack or starter for vegetarians. Without any garlic and onion and with very few ingredients this snack can be made in very less time. This Kabab is shallow fried and served hot with green chutney.

Ingredients

250 grams Paneer / Cottage Cheese

3 tbsp Green Masala Paste ( Few coriander leaves, few mint leaves, 1 small piece of Ginger, 2 Green Chillies and 1/4 tsp Cumin seeds ground together in a mixer without adding any water )

2 tbsp All Purpose Flour ( Maida )

2 tbsp Semolina ( Suji )

Rock Salt to taste - (Sendha Namak)

2 tbsp Curd

Oil for shallow frying

Method

Take the cottage cheese, ground masala, maida, suji, salt and curd in a bowl. Mix all the ingredients  properly till it forms a soft dough. Make small balls and flatten it.

Take a pan, add oil. Let it heat. Shallow fry the Kababs till it is golden brown on both the sides. Serve it hot with green chutney.

Shami Kabab...

Shami kebabs are popularly eaten as snack or appetizer throughout India, Bangladesh and Pakistan. It is made from beef, chicken or lamb. It is made by boiling the meat,dal, whole spices, onion, ginger and garlic, salt and turmeric powder till the meat has cooked. Then it is ground into a smooth paste. Coriander leaves, mint leaves and green chillies are added to the paste. It's given a shape of a patti and it's shallow fried in oil. 

It's garnished with onion,lime and mint leaves. It is served with green chutney made out of coriander and mint leaves.

Ingredients

250 grams boneless Mutton pieces

1/4 cup Split Bengal Grams / Chana dal soaked for an hour

1 Onion chopped

4 to 6 Garlic cloves

1 small piece of Ginger

2 to 3 or more Green Chillies chopped as per requirement 

2 tbsp Mint Leaves chopped

2 tbsp Coriander Leaves chopped

1 Black Cardomom

1 Green Cardomom

2 Cloves

1 small piece of Cinnamon

6 to 8 Pepper corn 

1/2 tsp Cumin seeds

1/2 tsp Coriander seeds

1/2 tsp Turmeric powder

Salt to taste

1 Egg

Oil for Frying

Method

Take a pressure cooker, add the mutton pieces, chana dal, onions, garlic, ginger, coriander seeds, cumin seeds, cinnamon, black cardomom, green cardomom, Cloves, pepper, salt, turmeric powder and 1 1/2 cup water into the pressure cooker. Close the lid and let it whistle 4 times or till the mutton has cooked. Let the pressure release, open the cooker and if any water is remaining, dry it up. Let it cool down completely. Then add the meat and the dal into a food processor, add egg and blend it until it turns into a smooth paste. Add the coriander leaves, mint leaves  and green chillies. Add salt and chillies if required. Blend it once more. Take a tray, grease the tray with oil. Apply oil on your palm. Take a lime size ball from the mixture. Roll it and flatten it a bit. Place it on the tray. Keep it in the refrigerator for 15 minutes. Take a fry pan. Add oil. Shallow fry the kababs very gently till golden brown on both the sides. Remove them on a paper towel. Serve them hot with green chutney, onions, lime and mint leaves.

Braised Cottage Cheese / Tofu, Spinach and Dried Mushrooms.....

This time during my trip to Singapore, I happened to pick up different varieties of Dried Mushrooms which are very popular like shiitake, oyster, flower shiitake, portobello and needle mushrooms. Before cooking the mushrooms, you need to soak the mushrooms in hot water for several minutes, squeeze the excess water out and then used them. Mushrooms have a meaty flesh and a woody flavor. If you don't have dried mushrooms, use fresh mushrooms which are available at your place. I have added cottage cheese, but tofu can also be used. Other ingredients that I have used are spinach, onion, garlic, ginger, green chillies, bird eye chillies and seasonings. This dish can be served as a starter for vegetarians... 

Ingredients

1 bowl of mix variety of dried Mushrooms soaked in hot water for 10 minutes and then squeezed them out from the water

6 to 8 pieces of cottage cheese / tofu cut into triangle shape 

1 big Onion cut into cubes

 6 Garlic cloves sliced

 1 small piece of Ginger sliced

2 Green Chillies cut lengthwise 

4 to 6 Bird eye Chillies 

A handful of spinach leaves along with it's stem broken into half 

Salt to taste 

1/2 tsp Black Pepper Powder

¼ cup of Oil

2 tbsp Soy sauce

1 tbsp Honey 

1 tsp Vinegar

Method 

Take a wok, add oil. Then fry the cottage cheese / tofu until brown on both sides. Keep it aside. In the same Oil sauté the garlic, ginger and chillies for a few seconds. Add the onions and saute till translucent. Add the spinach and sauté on high heat for a minute. Add the mushrooms, add the soya sauce,vinegar,honey, salt and pepper powder. Add the cottage cheese / tofu. Stir it. Cover let it simmer in it's juices for 2 minutes. Serve it hot.

Cantonese Style Chicken Sausage and Green Garlic Vegetable Stir Fry...

Cantonese cuisine is a simplified traditional Chinese cuisine which comes from Guangdong province and is one of the Eight Culinary Traditions of Chinese cuisine. The ingredients used in Cantonese cuisine, are spring onion, sugar, salt, soy sauce, rice wine, cornstarch, vinegar, scallion oil, and sesame oil, to enhance the flavour, garlic is heavily used in some of the dishes. Ginger, chilli peppers, five-spice powder, black pepper powder, star anise and a few other spices are also used. 

Net source... 

This dish is good for starters. The sugar balances the flavour of the sourness. Love the flavour of the garlic. 

Ingredients 

10 pieces of Chicken sausage cut into pieces

1 cup Yellow and Red Capsicum cut into cubes

1 Onion cut into cubes

2 to 3 Green chillies slit into 2 halves

6 to 8 whole Garlic cloves 

1 cup Green Garlic leaves cut into pieces 

1 tbsp Rice Wine Vinegar or White Vinegar

1 tbsp Soya Sauce

1 tsp Chilli Sauce

Salt to taste 

1/4 tsp Pepper powder

1/2 tsp Sugar 

2 tbsp Sesame seed Oil 

Method 

Take a wok or a fry pan, add oil. Heat up the oil. Add the sausages and stir fry for a minute. Add the whole garlic, green chillies and onions. Stir fry on high flame till the onions are light pink in colour. Add the capsicum and stir for 2 minutes. Add the green garlic leaves. Stir for a minute. Add the vinegar, soya sauce, chilli sauce, sugar, salt and pepper powder. Stir for a minute and serve it hot.

Macher Bhappa Cake / Fish Cake Steamed.....

This is an excellent recipe to have with evening tea or as a starter. The fish is boiled and mashed with boiled potatoes and vegetables and then set in a steamer or steamed in any vessel till it sets. This recipe is a heirloom recipe from my aunty’s kitchen and recreated in my kitchen. It has a touch of Bengal as Kasundi is used in it.  It's a very healthy recipe as there is very less oil content which has come from Kasundi and greased container. For the bread crumbs, I have used whole wheat bread crumbs, you can also roast or crisp the leftover rotis to make the breadcrumbs.
For people who eats egg... you can substitute the fish with soya granules.
I am sure you will love my recipe as much as I did making it. I am sure you will try it out.

Ingredients
1 cup / 250 grams  Any Fish boiled, deboned and mashed ( Bhetki, Prawns, Kathla)
1 big size Potato boiled and mashed
1/2 cup finely chopped any colour capsicum
1 small Onion finely chopped
1 tsp Garlic minced
1/2 tsp Ginger minced
1/2 to 1 tsp Green chillies minced
Salt to taste
1/4 tsp Pepper crushed
1/2 tsp Cumin powder
1/4 tsp Baking powder
1/4 cup Bread Crumbs
2 Eggs beaten
2 tbsp Kasundi ( Mustard Sauce )
1 tbsp Tomato Ketchup
1/4  tsp Mustard oil just to grease the container

Method
Take a mixing bowl and mix all the ingredients together very well, except for the oil. Take a greased baking pan. Pour the mixture in to the container and spread it. You can steam it in a steamer or take a wok, add water, place a napkin at the base. Place the container with the lid on. Cover the wok and steam it for 20 to 30 minutes or till the mixture has set. To check, insert a tooth pick. Cool it down. Cut it into pieces and serve it with more Kasundi.

Mexican Crispy Tortilla Bowl.....

This recipe is excellent for any dinner party and can be served as a starter. The tortilla bowl is made out of whole wheat flour. The bowl is served with vegetables and kidney beans salsa. It is topped with cheese sauce and garnished with grated cheese. 

For making the Whole wheat Tortilla Bowl

Ingredients 

1 1/2 cup Whole Wheat flour 

3 tbsp Oil

Salt to taste 

Method 

Add oil and salt to the flour. Mix it well. Add water to make a semi hard dough. Cover and let it rest for 15 minutes. Take a big mixing bowl. Grease the outer side of the bowl with oil and keep it upside down. Apply oil to the dough and roll out a big circle. Gently pick up the rolled dough and place it on the bowl properly. Cut the extra dough off. Place the bowl on the lower rack of the oven. Bake it at 180 degrees celcius for 15 minutes in a preheated oven. Remove the bowl from the oven. Switch on the gas. On medium flame, hold the bowl at one end with a napkin and cook the outer covering of the tortilla from all the sides. This will give a roasted effect. Reduce the temperature to 150 degrees celcius and bake it till it becomes crispy and brown for  approximately 15 minutes . Remove it from the oven.  

P.S. You can use the remaining dough to make another small bowl. 

 

For the easy quick Cheese Sauce

Ingredients 

1 or 2 Cheddar Cheese cube grated 

1 1/4 cup  Milk 

1 tbsp All Purpose Flour 

2 tbsp Butter 

Salt to taste 

1/4 tsp Pepper powder 

Method

Take a pan, add the butter. Let the butter melt. Add flour, stir and cook the flour until light pink in colour. Add milk and keep stirring it continuously. Add salt and pepper powder

 Stir it and cook the sauce till it thickens a bit. Keep it aside. 

For the Vegetable Salsa

Ingredients 

1 cup boiled Kidney beans 

1/4 cup of each Vegetable chopped mentioned below......

Red, Yellow and Green Capsicum 

Cucumber 

Red Cabbage 

Onion

Spring Onions 

Tomato 

2 Green chillies chopped 

Salt to taste 

1/4 tsp Pepper powder 

1 tbsp Chilli Mango sauce (Optional )

1 tsp Lime juice 

1 tbsp Olive oil 

Method 

Take a mixing bowl. Add all the above ingredients and mix it well. 

To Assemble 

Ingredients 

Tortilla Bowl 

Vegetable Salsa 

Cheese  sauce 

Few Drizzle of Chilli Mango sauce ( Optional ) 

2 tbsp grated Cheddar cheese for garnishing 

Method 

Take the tortilla bowl. Add the vegetable salsa in the bowl. Drizzle few drops of the chill mango sauce. Pour the warm cheese sauce on top and garnish it with grated cheese. Serve it.

Mutton Liver Roast.....

As Goddess Durga has already left for her home.. for Bengalis Bijoya Dashami begins. Family and friends get together... adda and feasting continues. Mainly non vegetarian dishes are cooked like Mutton Curry and Mete (Goat Liver) Chorchori  and are served with Rice or luchi and lastly sweet delicacies are served.

This time I tried a different dish instead of Mete Chorchori.. 

It is a semi dry dish and can be served as starters or can be served as side dish with Roti, Paratha or Luchi. Spiciness can be added as per your choice.

Ingredients 

500 grams Mutton Liver cut into pieces 

2 tbsp Ginger Garlic Chilli paste 

1 Onion paste 

3 Onions sliced 

4 Garlic cloves crushed 

2 Green chillies cut lengthwise 

1 Tomato sliced 

2 Bay Leaves 

Salt to taste 

3/4 tsp Turmeric powder 

1 tsp Cumin powder 

1/2 tsp Coriander powder 

3/4 tsp Garam Masala powder 

1/4 tsp Pepper powder

1/2 tsp Cumin seeds 

3 tbsp Ghee

1 tbsp Coriander leaves chopped for garnishing 

Method 

Take a pressure cooker. Put the liver pieces, onion paste, ginger - garlic - chilli paste, salt and 1/2 tsp turmeric powder in the pressure cooker. Mix it and let it stand for 1 hour. Close the lid of the pressure cook and cook it till 4 whistles or until cooked. Let the pressure release, open the lid and keep the cooked liver in a bowl. Take a wok. Put ghee. Let it heat up. Add the cumin seeds and bay leaves. Let it crackle. Add the crushed garlic and sliced onions. Sauté it for 2 minutes. Add the green chillies. Stir fry it for 3 to 4 minutes or until the onions are brown in colour. Add the cooked liver. Stir it for a minute. Add the remaining turmeric powder, coriander powder, cumin powder and garam masala powder. Stir and cook for 2 minutes. Add the sliced tomato. Stir and cook for 3 to 4 minutes. Garnish with coriander leaves before serving.

Desi Veggie Pizza Spoons.....

This is a delicious desi.. vedeshi.. bite size snack.. It can be served as starter too. The filling can be made with any vegetable like capsicum, onion, potato, mushroom, baby corn etc. Infact any type of filling can be added  like you can make cheesy pavbhaji spoon or keema spoon or dabeli spoon.. The choice is yours. I am sure children will love it.. Try it and you will love it too... 

For the Pizza Dough 

Ingredients 

500 grams Whole Wheat Flour

Salt to taste

1sachet Instant Yeast

1 tbsp Sugar

1 cup Lukewarm Water

2 tbsp Olive oil

Method

Take a mixing bowl. Mix flour, sugar and yeast. Add the salt. Mix it. Add water little at a time and knead the dough. Stop adding water as the soft dough is formed. Keep kneading the dough for 5 minutes. Add 1 tbsp oil and continue to knead for 5 minutes more. Stretch the dough and see. If the dough is stretchable then it is done. Take a bowl, add the dough and apply oil on it. Cover and let it rise. Meanwhile while make the filling. 

For Making the Desi Veggi Pizza Filling 

Ingredients 

1 Onion chopped 

3 Tomatoes chopped 

1 Capsicum chopped 

2 tbsp  Garlic cloves minced 

4 Mushrooms chopped 

1/4 cup Fresh Corns

( More vegetables like baby corn, red and yellow capsicum can be added )

1 tsp Sugar 

Salt to taste 

1/2 tsp Chilli powder 

1 tsp Kitchen King Masala powder or Curry Powder 

1/2 tsp Dried Basil Leaves

3 tbsp Olive oil or any vegetable oil 

Method 

Take a pan, add oil. Let it heat. Add the garlic and onion. Sauté it till it is light brown in colour. Add the chopped capsicum and corn. Stir and cook for 2 minutes. Add the tomatoes, sugar, salt, chilli powder, basil leaves, curry powder or kitchen king masala powder. Stir and cook for 2 minutes. Add the mushroom. Stir and cook further for 1 minute. Add 1/4 cup water. Stir, cover and cook for 5 minutes. The filling should not be liquid. It should be semi dry. Keep it to cool. 

For making the Pizza Spoon 

Ingredients 

Pizza Dough

Filling

1 cup Pizza Cheese grated or Mozzarella cheese and Cheddar cheese mix 

1 tbsp Olive oil 

Dried Oregano or Dry Italian Herbs to sprinkle 

Method 

Take the dough. Punch it and knead it for a minute. Make big lemon size balls. Grease the soup spoons. Take one dough ball. Roll it out in to long oval shape. Spread the dough out on the steel soup spoons. Press it well to aquire the desire shape of the spoon. Cut the excess dough out. Repeat it with the other remaining spoons. With the help of a fork, prick the dough. Let it rest for 10 minutes. Take some foil paper and make lime size balls out of it, place the foil balls below the handle of the spoon , this will give support to the spoons. Add a tbsp of the filling into each spoons. Sprinkle with cheese.  Bake it at 180 degrees celcius for 20 minutes or till the bread turns light brown in colour in a preheated oven. Remove it from the oven. Let it cool. Remove the edible spoons very gently and separate it from the steel spoons. Sprinkle dry oregano or Italian herbs and serve it hot.

Pomfret Tikka Masala Fry....

This dish can be eaten as starter or side dish. I have made this dish with my easy peasy homemade tikka masala powder. It is spicy and mouthwatering. Sprinkle with chat masala. Serve it hot with salad and lime.

Marinate the Fish - Stage 1

Ingredients

2 Big or Medium Size whole Pomfrets clean and slited sideways.

1 Lime

Salt to taste

Method

Marinate the fish with lime juice and salt for an hour.

Marinate the Fish  - Stage 2

Ingredients

Pomfrets

3 tbsp  Tikki Masala powder

Method

Apply the masala powder on the fish properly and let it marinate for 4 hours or more. 

For Frying the Fish

Ingredients

Marinated Fish

1/4 cup Rice Flour

Oil to deep fry the fish

Salad and lime to garnish...

Sprinkle of Chat masala

Method

Coat the fish lightly in rice flour and deep fry it in hot oil till cooked and crispy. Sprinkle with chat masala. Serve it hot with salad and lime.

Quick Homemade Tikka Masala Powder 

Ingredients 

1/4 tsp Coriander powder 

1/4 tsp Cumin powder 

1/2 tsp Garlic powder 

1/4 tsp Ginger powder 

1/2 tsp Onion powder 

1/2 tsp Chilli powder 

1 tsp Kashmiri Chilli powder 

1/4 tsp White Pepper powder 

1/2 tsp Garam Masala powder 

1/4 tsp Salt 

1 tsp Corn flour 

Method 

Add all the above ingredients in a grinder and grind it together, so that all the above ingredients blend well together. 

Chingrir Chop / Prawn Chops....

These Prawn chops are one of the delicious snacks from the streets of Kolkatta. The Prawn chops are made with medium or small size prawns and  potatoes cooked with spices and then it is given an oval shape. It is then coated with egg and bread crumbs and deep fried. It is served hot with mustard sauce / kasundi and onions... But due to the cost of the prawns, the street vendors add less of prawns and more of potatoes in the chop. So if you really want to enjoy the prawns, make it for yourself.... 

For the Prawn Chops... 

Ingredients

500 grams Medium sized Prawns

 (Cleaned, sautéed with 1/4 tsp Turmeric powder and salt for 3 minutes and roughly mashed)

2 Potatoes boiled and mashed 

1 Onion chopped 

1 tbsp Ginger - Garlic - Green Chilli paste 

Few Coriander leaves chopped 

1/4 tsp Turmeric powder

1/2 tsp Garam Masala powder 

1/2 tsp Cumin seeds 

Salt to taste 

1/4 tsp Sugar 

1/2 tsp Cumin seeds

2 Bay Leaves 

2 tbsp Oil 

Method

Take a wok, heat oil. Add the cumin seeds and bay leaves. Let the cumin crackle. Add the garlic-  ginger - green chilli paste. Sauté it for a minute. Add the chopped onion. Sauté it for 2 minutes. Add the mashed potatoes and prawns. Stir and cook for 2 minutes. Add the salt, sugar, cumin seeds, turmeric powder, garam masala powder and coriander leaves. Stir and cook for another 2 minutes till all the ingredients combines well. Keep it aside to cool. Divide the mixture into equal lemon size portions. Give it an oval shape. 

For the Coating and Frying 

Ingredients 

2 Eggs beaten

4 tbsp Water 

Pinch of Salt 

2 cups or more Bread crumbs 

Oil for Frying 

Method 

Spread the bread crumbs on a plate. Add water and salt into the egg, mix it. Take a portion. Coat it with the bread crumbs. Dip it into the egg, coat it again with the bread crumbs. (If you want you can dip it into the egg again and coat it with bread crumbs - optional). Repeat the process with the other portions too. Keep it in the fridge for an hour - that will help to bind well. Take a wok, heat the oil on a medium low heat. Fry till golden brown in colour. Serve it hot with mustard sauce.

Chilli Garlicky Cheese Rice -Potato Pops

Chilli Garlicky Cheesy Rice - Potato Pops...

These can be served as tea time snacks or starters. These are vegetarian pops. I love the taste of the melted mozzarella. These are easy to make. Must serve it hot.. 

For the Stuffing

Ingredients

1/2 cup Grated Cheddar Cheese

1 cup Mozarella grated  

1/2 cup Cottage Cheese crumbles or grated 

1 tsp to 2 tsp Green Chillies minced as required 

1 tsp Garlic minced 

Salt to taste 

Method

Mix all the above ingredients together and keep it aside. 

For the Potato - Rice Pops 

Ingredients 

1 cup cooked Rice mashed 

2 Large Potatoes boiled grated

1 cup or 3 to 4 end slice of the Fresh Bread crumbs

1/4 cup Spinach Puree 

Salt to taste 

1 tsp Oil

Method

Mix all the above ingredients together well and make a dough. If you feel the dough is too sticky to handle then add some more bread crumbs. Add a tsp oil and knead it well. 

To Fry the Pops 

Ingredients 

Stuffing

Dough

1 cup Fine Semolina 

Oil to fry 

Method

Take a small portion of the dough, flatten it.Place some stuffing in between the dough. Press the stuffing in the center and close the edges of the dough. Roll it into a ball. Repeat the process till all the pops are ready. Toss them in semolina. Heat the oil in a fry pan. Fry the pops till golden brown on full flame. Remove it on an absorbent paper. Serve it hot with tomato ketchup... 

P.S. Take Fresh Bread and grind it to make fresh bread crumbs. 

The dough is a bit sticky, to handle the dough apply oil on the palms. 

Please roll the pops well after the stuffing is done, or else it can break and the cheese can ooze out. 

Garlicky Chilli Cottage Cheese and Veggies Stirred Fried....

Garlicy Chilli Cottage Cheese and Veggies Stirred Fried....

This is a vegetarian starter dish. I love this dish for its garlicy flavour and spiciness.

For the Sauce 

Ingredients 

2 tbsp Soya sauce 

2 tbsp Green Chilli sauce

2 tbsp Tomato Ketchup 

2 tbsp Vinegar

2 tbsp Cornflour 

Salt to taste 

4 tbsp Water

Method 

Take a bowl and mix all the above ingredients together.

For the Stir Fried Cottage Cheese and Veggies..

Ingredients 

500 grams Cottage Cheese cut into cubes 

2 Onions cut into cubes 

1 Green Capsicum cut into cubes 

1/2 Red Capsicum cut into cubes 

1/2 Yellow Capsicum cut into cubes 

2 tbsp Garlic minced 

6 Green Chillies cut lengthwise  

Sauce 

1/4 cup Water 

1/4 cup Oil

Method 

Take a wok. Heat the oil. Fry the cottage cheese in batches till brown in colour. Remove it from the oil and keep it aside on an absorbent paper. Keep 2 tbsp of oil in the wok and remove the excess oil out. In the same oil add the garlic. Stir fry it for 1 minute. Add the onion. Stir fry it till the onions are translucent. Add the capsicum and green chillies. Stir it for 2 minutes. Add the Cottage cheese. Stir it and cook for 2 minutes on high flame. Add the sauce. Stir it for another 1 minute. Add the water, stir fry it on full flame till the sauce incoperated with the veggies and cottage cheese well.  Serve it hot as a starter.

Crab Masala Crispy Fry

Crab Masala Crispy Fry.....

Today the lady who works for me got me few land crabs (Gauti Crabs) available during the rainy season. They were medium in size. Since it is raining, I though why not fry it, instead of making curry... It goes well with steam hot rice and dal. 

For Cleaning the Crab....

Ingredients 

6 Medium whole Crabs

Salt to taste 

Boiled hot Water 

Method

Take boiled hot water, add salt. Deep the crabs in the water for 2 minutes. Remove it. Turn the crab and remove the soft shell. Crack open the crab from the centre.

For Marinating the Crab

Ingredients 

Crabs

Juice of 1 Lime

1 tbsp Garlic paste

1/2 tbsp Ginger paste

1/2 tbsp Chilli paste

Salt to taste

1 tbsp Curry powder

1 tsp Chilli powder 

Method

Take the crabs, add lime juice, salt, curry powder, chilli powder, ginger paste, garlic paste and chilli paste. Rub all the spices well into the crab and in between the cracked shell. Keep it for 30 minutes. 

For Frying the Crab

Ingredients 

Marinated Crabs

1/2 cup All Purpose flour

1/4 cup Fine Semolina 

3 tbsp Rice Flour

1/4 tsp Baking soda 

1/4 tsp Chilli Powder 

Salt to taste

Oil to fry 

Method 

Take a mixing bowl, add All Purpose flour, Semolina, Rice flour, salt, chilli powder and  Baking soda. Mix it well. Add little water at a time to make dropping consistency batter. Heat oil in a wok.  Take a crab, coat it well with the batter. Gently put the crab in the oil, fry on low medium heat till golden brown on both the sides. Serve it with lime and onions...

Chicken Peri Peri Fry...

Chicken Peri Peri Fry...

It is spicy.. and tasty...it can be had as snacks with dips or used for sandwich or rolls.. 

Ingredients 

Chicken boneless cut into 6 pieces long thick strips 

2 tbsp Peri Peri Sauce 

Salt to taste 

1 tsp Lime juice 

1 Egg

Oats

Oil to fry

Method 

Take a mixing bowl. Add all the above ingredients except oil and bread crumbs,  mix it well. Keep it aside for 1 hour. Heat the oil. Coat the chicken pieces with oats and fry it till golden brown in colour.   

Kur Kure Chicken Pakora

Kur Kure Chicken Pakora 

Monsoon and garm...garm.... chai... pokora and bhajiyas.. has to be there. Let's have a non veg pakora .. Chicken Pakora.. crispy and cruncy..Su Style.... Easy to make..
Ingredients
1 bowl Boneless Chicken breast pieces
1 small Onion chopped
1 Green Chilli
2 Garlic Clove
1 small piece Ginger
1 tsp Madras Curry powder
1/2 tsp Chilli powder
Salt to taste
2 tbsp Gram flour
3 tbsp Rice flour
Few Coriander leaves
Oil to fry

Method
Take all the above ingredients except oil and add it into a chopper or food processor. Coarsely grind the ingredients. Heat oil in a wok. Add 1/2 tsp mixture into the oil. Repeat the process till the wok is full. Fry it till golden brown on a low flame. Serve it hot...

Stirred Cottage Cheese and Veggies with Jew's - ear Fungus....

Stirred Cottage Cheese and Veggies with Jew's - ear Fungus....

During my husband's recent visit to China, one of his Chinese business associate had gifted him this dried Fungus... I was curious to try it out..loved the spongy.. rubbery texture. 

Auricularia auricula-judae, also known as the Jew's ear, wood ear, jelly ear or by a number of other common names, is a species of edible Auriculariales fungus. It has ear-like shape and brown colour, it grows on elderly woods. The name derived from the belief that Judas Iscariot hanged himself from an elder tree and is known as Judas's ear... And eventually became Jew's ear, while today jelly ear and other names are sometimes used. The fungus can be found throughout the year in temperate regions worldwide, where it grows upon both dead and living wood. It is popular and used in many Chinese dishes, such as hot and sour soup, and also used in Chinese medicine. It has a rubbery texture and no flavour of it's own... 

Ingredients

1 bowl  Cottage cheese cut into cubes

12 Jew's ear Fungus soaked it hot water for 2 minutes, till double in size, drain out the water and then slice it

1 Onion cut into cubes

1 tbsp Garlic cut into strips

1 tbsp Ginger cut into juliennes

2 Green Chillies slit into to half

1 cup Mix colour Capsicum cut into cubes

Sauce

2 tbsp Oil

Method

Heat oil in a wok. Add the garlic and chillies. Sauté it for a minute. Add onion and stir fry it for 2 minutes. Add the capsicum. Sauté it for a minute. Add the fungus and the cottage cheese. Stir it. Add the sauce and ginger. Stir fry it for 2 minutes. Serve it hot. 

To make the Sauce

Ingredients

2 tbsp Soya sauce

1 tbsp Chilli Vinegar

1 tbsp Honey

1 tbsp Tomato Ketchup

Salt to taste

1 tbsp Corn Starch

1/4 cup Water

Method

Mix all the above ingredients in a bowl.

Baked Mince Meat Curry Puffs......

Baked Mince Meat Curry Puffs......

It is a very common snack of Southeast Asian origin. It is a small pie consisting of specialised curry with meat or egg and potatoes in a deep-fried or baked pastry shell, and it looks like the Portuguese stuffed bread called Empanada.

For the Stuffing

Ingredients 

150 grams Meat Minced  

2  medium sized Potatoes boiled and cut into cubes 

1 big Onion chopped 

1/2 tsp Garlic chopped 

2 Green Chillies chopped 

1 tbsp Curry powder

Salt to taste 

2 tbsp oil

Method

Heat oil in a pot on medium heat. Add oil. Heat it. Add the  garlic, onion and chillies.  Saute it until the onions are translucent, then add in minced meat. Stir-fry until the meat changes it's colour, add the curry powder and stir well. Add the potatoes and salt, the cover pot. Reduce the heat and cook for 10 minutes. Keep it aside and cool the stuffing completely.

For the 1st Dough 

Ingredients 

1 cup All Purpose Flour 

Salt to taste 

3/4 cup Butter 

Method 

Mix all the above ingredients together until well combined into a dough. Cover and keep it aside.

For the 2nd Dough 

Ingredients 

2 cups All Purpose Flour 

3 tbsp Butter room temperature 

Salt to taste 

1 tsp Sugar

Water as required

Method

Mix the flour, butter, salt and sugar together. Add water little at a time and knead it well into a dough.

To make the Curry puffs.. 

Ingredients 

Stuffing 

1st Dough 

2nd Dough

Method 

Divide the 1st dough and 2nd dough into 3 equal portions. The 2nd dough will be bigger in size than the 1st dough. Take a 2nd dough ball and flatten it. Then place a 1st dough ball in the centre of the 2nd dough ball. Close the edges of the 2nd dough ball. Roll the dough ball into a oval long shape using a rolling pin. Now take one end of the dough and start to roll to the other end. Cut the dough roll into 4 parts. Take a piece of cut dough and place with the cut side down onto worktop surface.  Roll out again making sure that the centre of circle stays in the centre.Now it is ready to be stuffed. Pick up the rolled dough and place it on your palm. Add the stuffing and fold the dough into half and seal the edges. Pinch the edges and  pleat it together. Repeat it until the dough balls are used up.  Take a baking tray. Arrange the curry puffs on the tray. Bake at 180 degrees celcius for 25 minutes or until brown on both top in a preheated oven.

P. S. It can be deep fried until brown in colour..