Minced Chicken Wrap

Sorry I took a long break in updating my blog and I have a reason for that, I was on vacation to Disney world with family and after that kids were sick one after another and I was totally immobilized and stuck with my kids and at last I made myself some time to sit and update my blog.
This delicious minced chicken is wrap is great for a snack or even as a meal itself and more over its very ideal during traveling time. I made this dish for a brunch and it is very stomach filling and kept me hunger free for a long time after having just two warps and it is also quite simple to prepare. Here is the recipe of the delicious minced chicken wrap.

Ingredients
For the Filling
Minced Chicken – 1lb
Onion – 1 very finely chopped
Tomato – 2 very finely chopped
Garlic – 5 very finely chopped
Ginger – ½” finely chopped
Ginger Garlic paste – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1tsp
Chili Powder – ½ tsp
Garam masala – ½ tsp
Fennel seeds – ½ tsp
Egg - 1
Cilantro chopped
Salt to taste
Oil – 3 tsp

For the Tortillas
Wheat flour – 1Cup
All Purpose flour – 1 Cup
Shortening – 1 tsp (optional, even you can use oil)
Salt to taste
Water - 1 Cup

Method
For the Filling
Heat oil in a non-stick pan and add the fennel seeds and when they crackle, add the onion and garlic and ginger and sauté until the onion turns light brown and add the ginger garlic paste and mix well for couple of mins.
Add the tomato and cook until the tomato turns mushy and add all the dry powders one after another and mix.
Add the minced chicken and mix and close and cook until chicken is cooked and it should be very dry. Beat egg in a bowl and add to the chicken mixture and cook till its done.
Garnish with cilantro.
For the Tortillas
Mix all the ingredients under “for the tortillas” and set aside for a minimum 15 mins and make into medium ball size and roll it quite big(little bigger than chapatti) and cook in a heated griddle on both side with little oil. This will yield six tortillas. By adding the shortening makes the tortillas very soft.
Spread mayo on the tortilla, add the filling in the middle and top it with onions and cilantro and roll it and enjoy the warp.

Crackers with toppings – A chaat dish

In Bangalore, one of the most crowded place I would say is the chaat shop, there is one such shop I am aware of is the Calcutta chaat shop at koramangala area and if happen to visit that chaat shop in one fine evening, you would be surpurised to see the place flooded with people and you have to wait for a long time to place your order and I would say its worth all the wait, they serve the best chaat there and even now my tongue tickles when I just think of their dishes….wow awesome. The recipe today is the toppings I made is good as such or can be served as a topping for crackers or even with chaat poori. I served mine with the multi grain cracker made especially for serving with toppings and it tasted really wonderful and I am sure this is a crowd pleaser.

Ingredients
For topping
Frozen peas – 1cup
Boiled potato – 1 Chopped to small cubes
Green Chiles – 2 slit
Onion – 1 medium finely chopped
Coriander Powder – 1 tsp
Cumin Powder – 1 tsp
Chaat Masala – ½ tsp
Cilantro
Oil – 2 tsp
Salt to taste

For Serving
Crackers of your choice
Chaat tamarind sauce
Yogurt
Chopped tomato - 1
Sev

Method
Heat oil in a non-stick pan and sauté the onion till cooked and then add the green chilies and sauté for few mins.
Add the green peas and cook until its soft.
Add the masala powders and keep mixing to avoid burning of the masala powders.
Add the potato and mix well and now finish it of by adding chopped cilantro and make sure add liberally and this gives a wonderful aroma and taste in each bite.
While serving, place the crackers in a serving plate and in each cracker put a spoon full of peas topping on it and top it with yogurt, little tamarind sauce, tomato and sev. This is a wonderful chaat to enjoy.

Spicy Chicken Roll

This is a wonderful chicken snack very ideal during traveling as it is easy to eat without any mess. This dish is very famous in Bangalore and they use to make it with kebabs and that tastes really excellent and I am a great fan of this chicken roll and this is a short cut way to prepare it quickly without making the kebabs and the taste is also similar except for the smokey flavour. This one is made with chicken and this can also be done the same way with potato but the taste is excellent only with chicken and a must try dish.

  

Ingredients

For Marinade

Boneless Chicken pieces - 1/2 lb cut to small bite size pieces

Chicken 65 masala powder - 3 tsp

Ginger garlic Paste - 1 tsp

Yogurt - 3 tsp

Other Ingredient
Chapati - 5
Bell pepper / Capsicum - 1 medium( long slices)
Cabbage Chopped - 1 cup 
Onion - 1 medium sliced lengthwise
Salt and pepper to taste
oil - 3 tsp
Ketchup or ranch

Method
Marinate the chicken with the ingredients under mariande and keep refrigrated for 2 hrs.
In a non-stick pan, heat oil and shallow fry the chicken until cooked and roasted and keep aside. In the same pan fry peppers and capsicum with salt and pepper until half cooked, this gives a nice crunchiness to the roll.
Heat chapati before stuffing and put the chicken pieces in the center and top it with capsicum and cabbage with some raw onion and put some ketchup or ranch or mayonnaise of your choice o top and roll it up and eat it. Great snack.

South Indian Snack Platter

After a nice warm Saturday, Sunday was and cold and raining the whole day which made us stay indoor the whole day doing nothing but a good nap, it was almost night time and we all were sitting quite on couch as there was nothing interesting to watch in TV and I suddenly  felt like having some nice hot bajji, so when I said that to everyone, without any hesitation or any second thought every one agreed and it looked like all were waiting for it and I made aloo bonda for me and my hubby and for kids I made plain aloo bajji and still there was more bajji batter remaining and I quickly made bread pakoda by adding spinach and cumin seeds to it. There is nothing like eating bajji's and bonda's with a hot cup of tea or coffee on a cold, lazy and more to it on rainy sunday's. This is one kind of a snack you can't resist just eating only one so our snack time got extended and ended as dinner.  Here is the snack platter I am sharing with you all.   

Ingredients
For Batter
Besan or gram flour - 1 cups
Rice Flour - 1/2 cup 
Chili Powder - 1 tsp
Salt and asafetida as required 
  
For Aloo Bonda
Potato - 1 large
Onion - 1/2 chopped
Green Chiles - 2 chopped
Ginger - 1/2" minced
CIlantro
Mustard - 1/2 tsp
chana dhal - 1/2 tsp
Turmeric Powder - 1/2 tsp
Salt as required

Other Ingredients
Potato - 1 small peeled and sliced
Bread - 3, each cut to 4 pices
Cumin - 1/2 tsp
Spinach Chopped - 3 tsp
Oil to deep fry

Method
Mix all the ingredients for the batter with water and make nice thick paste neither not too watery nor too thick.
For aloo bonda, peel the potato and microwave them for 5 mins and mash good. In a non stick pan ,heat 1 tsp of oil and season with mustard and chana dhal and turmeric powder and then add onion and green chilies and saute for few mins, add cilantro and add mashed potato and mix well and turn off the flame and when cools down make into small balls and keep aside. 
Heat oil to fry in a separate pan and dip the aloo balls in the batter and fry in the oil in a batch of 4 to 5 and when done transfer to a kitchen paper to drain the excess oil. 
Follow the Same procedure with the sliced potato or any vegetables of your choice.
For the bread pakoda, to the remaining batter add cumin seed and chopped spinach and dip the bread in the batter to coat well with the spinach and fry in oil. Serve with cilantro chutney. Enjoy!!

Gobi Manchurian Dry

"Gobi Manchurian" can be found in almost all Indian restaurant's menu as this is such a popular dish. Every one mistakes this to be a Chinese dish but this is a pure Indian dish. To my knowledge there is no dish as "Manchurian" in Chinese restaurant menu except in India. Manchuria - The historical name of a region of north-east China. May be this is the reason we call it as a Chinese dish or may be this dish incorporates lots of Chinese ingredients like soy sauce, ginger and garlic. Why bother about the name when the taste is very excellent. Here is the recipe for this dish.




Ingredients:
Gobi / Cauliflower - 1 small cut into bite size florets
Garlic finely chopped - 5 cloves
Ginger finely chopped - 2"
Onion finely chopped - 1/2 cup
Green Chilies chopped - 4
Ketchup - 3 tsp
Chili Garlic sauce - 1tsp
Con starch - 5 tsp
Red flood colour - 1 pinch
Soy Sauce - 3 tsp
Cilantro Chopped - 1/2 cup
Oil to fry
Salt as required


Method :
In a bowl make a paste out of con starch , red food color, chili garlic sauce , 1 tsp of soy sauce, salt and little water. Add cauliflower florets to it and mix it. Deep fry the florets until golden brown and set aside. In a non- stick pan heat 2 tsp of oil and saute onion for 3 mins . Add garlic, ginger and green chilies and fry for 2 mins. Add ketchup and remaining 2tsp of soy sauce and mix for 2 mins. Now add the fried cauliflower and mix until all the sauce is coated well on the gobi. Now add cilantro and give a quick mix and now transfer to a serving plate and enjoy it hot!!!!

Sabudana Upma / Sago Upma

This sahudana upma or called javvarisi upma in tamil is not so famous dish . First time my hubby had this dish when he was in college and again when I made it. I got this recipe from my sister. This is a different to the one they usually make with potatoes, this dish is made with moong daal. I would consider this one as a snack rather than a full meal. This is very good for evening snack and can be made quickly provided you have soaked the sabudana is advance . Try this upma and you would really enjoy this snack.

Ingredients:

Sago/sabudana/javvarisi - 1 cup

Yogurt - 1/2 cup

Yellow Moong daal - 1/4 cup

Ginger chopped - 1 tsp

Green Chili - 2 slit

Mustard - 1 tsp

Curry leaves - 5

Salt as required

Oil - 2tsp

Cilantro

Procedure:

Soak sago in yogurt and little water for nearly 4 to 5 hrs and drain the excess water. Boil the moong daal ,make sure its cooked but not over cooked not mushy. Heat oil in a non-stick pan and season it with mustard and curry leaves. Add green chilies and ginger and fry for a min. Add the soaked sago and keep mixing it until it turns transparent ,now add cooked moong daal and salt and give a good mix. Garnish with cilantro. This tastes yummy by itself. Enjoy!!!

Dhokla

This is a north Indian snack but popular all over India. This is made with either besan or sooji. I like the besan (gram flour) version. This is usually served with coriander chutney. This is very fluffy and very tasty snack. This is a steamed dish and you can eat as much as you like :-)




Ingredients:

Gram flour or besan - 1cup
Yogurt - 1 cup
Turmeric Powder - 1/2 tsp
Green chili chopped - 1
Eno fruit salt - tsp
Cilantro chopped - little
Sugar - 1 tsp
Salt as required.
For seasoning:
Mustard - 1tsp
Curry leaves - 5
Green chili - 3 slit
Cilantro
Oil - 2tsp

Procedure:
In a bowl mix gram flour and yogurt to a smooth paste , the batter should be thick. Add other ingredients and set aside for 1/2 an hour. To steam I used the cake pan, you can use anything. Grease the pan and pour the batter in it and steam cook for 10 to 15 mins. When its done cut to a medium sized cubes and season it with mustard and curry leaves and garnish with fried green chilies and cilantro. Serve with coriander chutney.Enjoy!!!

Tasty..Tasty..Yummy...Yummy Chaat - Masala Puri and Behl Puri

Chaat an all time favorite snack for any Indian. Masala puri chaat is my favorite one. This is very delicious and mouth watering dish. Always the road side cart chaats tastes great and better than some restaurants. When I was living in bangalore I use to miss the chaat from coimbatore , I dunno they always tasted yummy and different than bangalore chaat. Here in US I miss even the Bangalore chaats . Here is the recipe of the masala puri and behl puri I tried and the taste was so delicious it just took me to the coimbatore road side chaat stall.

Masala Puri
In coimbatore,for masala puri chaat they place the puris on the plate by making a just small hole on the top and they add boiled peas and masala on to it.I am making a similar one.

Ingredients:
For Gravy
Dried Peas - 1 cup
Onion Chopped - 1 cup
Garlic - 2
Ginger - little
Coriander Powder - 2tsp
Garam Masala - 1tsp
Chili Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Green chili - 2
Cilantro - little
Salt as required

Other Ingredients for masala Puri:
Pani Puri
Onion Finely Chopped - 1 big
Tomato Finely Chopped - 1 (Mix onion, tomato, carrot and cilantro.)
Cilantro Finely chopped - a lot
Grated Carrot - 1
Sev - 1 cup

Preparation:
Soak peas for nearly 8 hrs and pressure cook them with little salt and keep aside. Grind all the ingredients under for gravy with only 1/2 cup of boiled peas to a fine paste. Reserve another 1/2 cup of boiled peas. Add the paste to the remaining peas and bring to a boil and cook until raw fragrance is gone and keep adding little water to maintain the consistency -it should not be too thick. Masala is ready. Now Place 5 to 6 puris in a plate and make a hole on top of the puris. Add little reserved peas into each puris and pour the masala on top of the puris and top it with onion mixture and little sev. Great masala puri chaat is ready.Enjoy!!!!!



Behl Puri
This is also similar to coimbatore style chaat.

Ingredients:
Pani Puri - 4
Puffed Rice - 2 cup
onion tomato carrot cilantro mixture
sev
Masala gravy
salt
little lime juice

Procedure:
In a big bowl put puffed rice , break in the puris to it, add onion mixture, and add the required masala to it,then add salt and lime juice to it and give a good mix and serve it with topped onion mixture and sev. Behl puri is ready.Enjoy!!

Sabudana Vada/Sago Vada

Sabudana vada is a crispy great vegetarian delight.Its so easy to make and the kids usually loves this dish. This is a popular snack in Maharashtra,India. This tastes good when you add peanuts to it,since I didn't have peanuts I used cashew nuts and tasted even better. Try this yummy dish.

Ingredients:

Sabudana or sago - 1/4 cup

Potato - 1 medium

Cumin seeds - 1tsp

Green chilies - 2 chopped

Cashew - little

Cilantro

Salt as required

Oil to fry patties

Procedure:

Soak sago in water for about 4 hours and drain the water and set aside. Boil the potato and mash them fine. Combine potato, cumin seed , green chilies , salt and cilantro with the sago and make into small patties. Heat 2tsp of oil in a non-stick pan and place the patties in the pan , keep turning the sides until the patties turns to good brown colour on both sides. Serve with ketchup.Enjoy!!!