Showing posts with label Bakes Non veg - Chicken. Show all posts
Showing posts with label Bakes Non veg - Chicken. Show all posts

Tuesday 7 July 2020

Baked Stuffed Eggplant with Chicken, Cheese and Veggies..

This dish is super delicious... 
Any vegetables like mushroom, zucchini, capsicum, tomato etc can be added... instead of chicken... prawns, sausage, bacon etc can be added... or make it only with vegetables... this dish can be eaten with bread or to make it a complete meal, cooked pasta can be added with the vegetables.. 

1 big size Eggplant cut into half and scooped out the flesh from the center
4 Garlic cloves  finely chopped 
1/2 cup chopped Mix coloured Capsicum 
1 small Tomato chopped 
Scooped  Brinjal flesh
Some Olive slices  
1/2 cup small Chicken pieces 
Salt to taste 
1/2 tsp  Pepper powder
1/2 cup  Arrabbiata sauce or B├ęchamel Sauce
1/4 cup Amul Cheddar Cheese cut into small cubes 
Some Amul Mozzarella Cheese pieces 
1 tsp Olive Oil

Once the flesh of the brinjal is scooped out, immediately apply olive oil and salt on the brinjal. Take the scooped  brinjal  and place them on a baking tray. Take a bowl, add garlic, capsicum, tomato,  olives, scooped brinjal flesh, chicken, cheese, salt, pepper and sauce of your choice. Mix all the ingredients together. Add this into the brinjal cavities. Add mozzarella cheese from top and bake the brinjals at 180 degrees celsius for 20 minutes in a preheated oven. Serve this with bread.

Saturday 13 June 2020

Butter - Garlic Chicken Roast with Desi style Mashed Potato...


This chicken roast is very easy to make and goes well with the Desi flavoured mashed potato and any type of bread. This can be made with few ingredients available at home. I have added Bhaja masala into the mashed potatoes to give it a twist. Bhaja Masala is used in  Bengali kitchen. Cumin seeds, coriander seeds and dry red chillies are roasted and then ground into powder. 

Desi Style Mashed Potato 
2 Big size Boiled Mashed Potatoes 
3 tbsp Mayonnaise 
3 tbsp Cream
1  tsp Bhaja Masala 
Salt to taste
1 small Onion finely chopped 
2 fresh chillies finely chopped 
1 tsp chopped Coriander leaves 

Take a bowl, add the potatoes, half of the chopped chillies, coriander leaves, cream, mayonnaise, salt to taste and bhaja masala. Mix all the ingredients very well. Garnish with chopped onion and remaining chopped chillies. 

Butter - Garlic Chicken Roast
3 pieces of Chicken full leg pieces 
1 tbsp Lime Juice 
Salt to taste
1 tsp Garlic Powder or Fresh Garlic crushed
1/2 tsp Pepper powder 
2 tbsp Butter

Take a bowl, add the lime juice, garlic, salt, pepper and 1 tbsp butter. Mix all the ingredients together. Take the chicken pieces, give some slits on the chicken pieces. Rub the marination on the chicken pieces and keep it aside for an hour. 
Take a baking tray, place the chicken pieces on the tray, apply some butter on the chicken. Roast the chicken in a preheated oven at 250 degrees celsius for for 15 minutes. Take the tray out, turn the chicken pieces and apply the remaining butter and continue to roast for another 15 minutes. Remove the tray from the oven. Take a plate, place a chicken roast and add some mashed potato, serve the roast with some bread of your choice. 

Thursday 8 February 2018

Roasted Garlicky Lime Chicken

This dish can be served as a starter. The longer it is kept for marination the chicken will be soft and juicy.So keep it as long as 5 to 6 hours for marination. It’s a easy recipe and delicious in taste too. This dish is good to be served in parties. 

5  Chicken Drumsticks
1 tbsp Garlic paste
Juice of 1 Lime 
1 tsp chopped Coriander Leaves 
Salt to taste
1/2 tsp Pepper powder 
1/2 tsp Chilli powder
3 tbsp Fresh Cream
2 tbsp Grape seed Oil or any Oil

Take a mixing bowl. Add the lime juice, garlic, fresh cream, red chilli powder and pepper powder.  Whisk it well. Add the oil and whisk it once again. Apply the marination on the chicken drumsticks. Keep it aside to marinate for at least for 2 hours. Arrange the marinated chicken drumsticks on a foil baking sheet and apply the remaining marination on the chicken drumsticks. Roast it in a preheated oven for 20 to 30 minutes at 250 degree celsius, flip the chicken pieces in between and spray oil on the chicken pieces. After it is done then sprinkle with coriander leaves. Serve it hot. 

Monday 1 February 2016

Chicken Meat and Veggies Stuffed Buns...

Chicken Meat and Veggies Stuffed Buns...

Chicken Meat  Stuffing 
150 grams Chicken minced
1 Egg
1 Onion chopped finely 
1 tsp Garlic chopped finely 
1 tsp Green chillies chopped finely
1 tbsp Coriander leaves chopped 
1/4 cup Spring Onions chopped finely
3 tbsp each Yellow and Red Capsicum chopped finely 
2 tbsp Carrot chopped finely 
1/4 cup Mozzarella cheese grated
Salt to taste 
1 / 4 tsp Pepper powder 
1/4 tsp Italian seasoning

Take a mixing bowl and mix all the above ingredients. Knead it very well for 5 minutes till all the fats incorporates well. Keep it in the fridge for 30 minutes to chill.

400 grams  All purpose flour 
1 1/2 tbsp Dry Yeast
2 tbsp Sugar 
1/4 Cup Lukewarm Milk 
1 Cup  Lukewarm Water
2 tbsp Melted Butter
Salt to taste
Egg wash 
Chicken stuffing
2 tbsp Mozzarella grated 
Italian seasoning for sprinkling 

Take a mixing bowl. Add flour and salt. Mix it. Make a well in the centre of the flour. Add sugar, yeast and 1/4 cup lukewarm milk + 1/4 cup lukewarm water. Stir it with out disturbing the surrounding flour. Cover and let it rise. After it rises. Start mixing the flour... Add water little at a time to make a soft dough. Add 1/2 tbsp melted butter, Knead the dough for 5 minutes adding 1/2 tbsp melted butter in between. Rub some butter on top, cover and keep for rising double in size. Rub some butter on the palms. Sprinkle some flour on the platform, take the dough, punch it and knead it again for sometime. Divide the dough into equal proportions. Grease the baking tray.  Rub some butter on the palms. Take one portion of the dough. Roll the dough giving it a round shape. Flatten the dough and take a portion of the stuffing in the centre of the dough, close the edges and give it a round shape. Repeat the process with other buns. Place each buns on the baking tray at some distance. Cover with soft Malmal cloth till it rises double in size. Brush it with egg wash. Bake it in a pre heated oven at 180 degrees celcius for 20 minutes. Take the tray out of the oven, sprinkle grated mozzarella cheese and Italian seasoning from top. Bake for another 5 minutes more at 160 degrees celcius till brown on top. Cool the buns a bit and remove it from the tray. 

Thursday 17 September 2015

Pizza Cake

Pizza Cake

For Pizza Dough
2 cups All purpose flour
Salt to taste
2 tsp Dry Yeast
1 tsp  Sugar
1/4 cup Lukewarm Water
2 tbsp Olive oil

Take a mixing bowl. Mix Flour and Salt. Take Lukewarm water. Add sugar and yeast. Let it rise. Add the yeast water and extra water little at a time to make a dough. Knead the dough for 10 minutes. Add 1 tbsp oil and stretch the dough while kneading. Apply oil on the dough and let it rise double in size. Punch the dough and let it rest for 30 minutes.

For the filling and topping
1 small Onion
1 small Tomatoes
4 Mushrooms
Few cubes of each Green, Yellow and Red Capsicum
(All the vegetables cut into medium sized cubes)
1/4 cup or More Chicken sausages, Cooked Minced meat, Pepporoni, Cooked/ Boiled/ Roasted Boneless Chicken medium size cubes - Any Meat (Optional)
Dry Oregano and Chilli flakes (optional)

Add all the ingredients for the filling and topping in a chopper and mince all the ingredients together.

Pizza Cake
Pizza dough
1/4 cup Pizza Sauce
Vegetable and meat mince
1/4 Cup grated Mozzarella, Cheddar and Processed Cheese. Equal portion of Mozzarella, Cheddar and Processed cheese to be taken.

Mix all the above ingredients except the bread dough. Grease a square 7 inches Spring Form Pan.Take the bread dough. Flatten the dough. Take 4 tbsp of the vegetable and meat mince, add it in the centre of the dough. Take the edges of the dough and close the filling. Place the dough on the baking tin, close end facing down wards. Let the dough rise. Add the rest of the vegetable and meat mince on the top of the dough. Bake at 160 degrees for 40 minutes till the cheese has melted and the bread has cooked in an preheated oven. Let it cool and then take the bread out from the pan.  Cut into pieces and serve.

Saturday 11 July 2015

Turkish Manti (Dumplings) and Hadari (Garlicky Yogurt Dip)

Turkish Manti (Dumplings)

      Manti is a part of Turkish cuisine. It is also known as Tatar Boregi. It is a 13th century Dish introduces by the migrating Turks traveling back from Mongolia. It was made popular by nomads. In 15th century, art infiltrated the culture and cuisine of Turkey and one began to see the presentations of food coming out of the palaces. Over the past couple of centuries varieties of manti can be found throughout the region. It is served with yogurt dip. The preparation of this dish is quite simple but does require patience.
Information from the net....

For the filling
250 grams Chicken keema
1 Onion chopped
1 Egg
Salt to taste
1/2 tsp Pepper powder
1/4 cup Coriander Parsley chopped
Mix all the ingredients together. Keep it aside.

For the Dumplings
Ready made Chinese Spring roll wrappers cut them into 1.5 inch. squares around 20 squares needed
1 Egg white
Chicken filling
2 cubes of Butter
1 cup of Chicken stock or water
Arrange the sheets on a flat platform. Keep a small portion of the filling on the sheets. Take the egg white. Brush the egg whites on 2 ends, leaving the other 2 ends. Fold the dumplings. The top portion of the dumpling will be open for the filling to be seen. Cover the dumplings before it dries out. Once all the dumplings are sealed then place them on a round greased baking tray. Bake at 180 degrees for 15 minutes in a preheated oven. Remove from the oven add cubes of butter and a cup of chicken stock or water, put back into the oven for another 15 minutes. After the second baking,the edges of the dumplings should turn crispy golden brown. Serve the dumplings with a garlicky yogurt dip called Hadari.

Hadari ( Garlicky Yogurt Dip)
1/ 4 cup hung Yogurt
1 Garlic cloves crushed
1/2 tsp Dried Mint or 1 tbsp fresh Mint finely chopped
1/2 tbsp fresh Dill finely chopped
Olive oil to drizzle
1/4 tsp Lemon juice
1/4 tsp chilli flakes
Salt to taste
1tbsp grated Feta(optional)
1 tbsp chopped Walnuts

Combine all the ingredients except Olive oil and chilli flakes. Refrigerate until required.Drizzle with a little olive oil. Garnish it  with a sprig of fresh mint or dill, and sprinkle with just a little chilli flakes.

Monday 6 July 2015

Chicken Pie

Chicken Pie

For the Pastry
2 1/2 cups of All purpose flour
3 tbsp Butter
1/2 tsp baking powder
Salt to taste
3/4 cup  Cold water

Mix all the dry ingredients together in a bowl. Rub the butter into the dry ingredients until a crumbly mixture is formed. Add the water little at a time to make a dough. Keep the dough covered for 30 minutes in the fridge.

For the filling
250 grams of Chicken Kheema
1 chopped Onions
1 tsp Chopped Garlic
1/4 tsp chopped Ginger
1 tsp Chopped Chillies
Salt to taste
1/4 tsp Pepper powder
1/2  tbsp oil
1 tbsp Butter
2 tbsp All purpose flour
1 cup of Milk
2 Eggs beaten
Chopped coriander leaves for garnishing.

Take a pan, add oil, heat the oil. Add chopped garlic, sauté it for few minutes, add the onions, ginger and chillies. Sauté it till the onions are translucent in colour. Add the Kheema, add salt and pepper powder. Cook on a slow flame covered, stirring it occasionally till the water from the Kheema has dried up. Keep the cooked Kheema aside.  Take another pan. Add butter and let it melt. Add all purpose flour. Sauté it for few minutes. Remove the pan from the flame. Add 1/2 cup milk and whisk it till no lumps remain, add rest of the milk and keep it back on fire whisking it continuously till the white sauce has thickened. Add the beaten eggs and mix it in the White sauce. Add the white sauce to the Kheema and mix it well. Cook it for 2 minutes. Switch off the gas. Add the coriander leaves. Keep it aside.

For making the Pie
Kheema filling
12 cavity Cup cake pan
Oil for apply into pan
1 Egg beaten to brush the Quiches

Take half the dough. Roll the dough out on a platform 1/4 inch thick. Take a cookie cutter and cut out 12 round circles. Apply oil into the cup cake cavities. Place each circle in each cavities. Gently pull the dough to cover up the cup cake cavity. Add one to two  spoons of the filling into the cavity. Roll out the remaining dough and cut 12 circles to cover the cavities. Wash the top with egg wash. Bake at 180 degrees celcius for 30 to 35 minutes till golden brown in a pre heated oven. Take it out from the oven, cool it a bit and serve.