Chicken Bread

For Chicken Mince Stuffing

Ingredients:

• 500 gms Chicken mince
• 1 cup chopped onion
• 2 tbsp chopped garlic
• 2 tbsp yogurt
• 1 tbsp soy sauce
• 1 tbsp chopped green chilies
• 1 tsp red chili flakes (optional)
• 1/2 cup chopped spring onion (green & white)
• 1 tsp black pepper powder
• Salt
• 4 tbsp cooking oil

Method:

1. In a bowl, mix together chicken mince and yogurt.
2. Heat oil in a saucepan and fry garlic and onion till soft and slightly changes color.
3. Add chicken mince and stir well till well combined with onion. Cook for 1 minute on high heat and then reduce the heat.
4. Now add soy sauce, chopped green chilies (as per your taste), chili flakes, salt and pepper.
5. Place the lid and cook the mince till is fully done. Cook till the water in chicken mixture has dried out.
6. Finally add chopped spring onion, stir well and remove from heat.
7. Cool the chicken mixture completely before using it as stuffing for any dish.

For the Dough:

Ingredients:

• 4 cups plain flour
• 2 tbsp powdered milk
• 1 tbsp instant yeast
• 1/4 cup warm water
• 4 tbsp oil
• 1 egg
• 1 tsp castor sugar
• Enough water to make a dough

Method:

1. In a small bowl combine yeast,1/4 cup warm water and sugar. Mix well and set aside for 10 minutes till you see a froth formed over the yeast.
2. In a large mixing bowl combine together flour, milk powder, egg, oil and yeast mixture. With water make a soft and smooth dough. 
3. Place the dough in a bowl smeared with oil and keep it in a warm place for 1 hour or till the dough rises to double its size.
4. Punch down the dough after it has risen. And now the dough is ready for the preparation of chicken bread.
5. Take a baking tray and grease it with some oil. Preheat the oven to 200 degrees C.
6. Divide the dough into small lemon size balls.
7. Flatten each part into a small 4 inch diameter disc or small circle.
8. Place the chicken stuffing on one side of the disc and fold over the other half.
9. Seal the edges with help of a fork. Brush the top portion with some egg white and sprinkle sesame seeds.
10. Repeat this with all the dough parts and place them on a greased baking tray.
11. Bake in the oven for 15 to 20 minutes or till it turns golden from outside.

Peri Peri Chicken Crepes

A savoury crepe stuffed with Peri Peri Chicken stuffing which can be an excellent snack food for High Teas or a healthy and filling Iftar delicacy.

For Peri Peri Chicken Stuffing

Ingredients:

• 500 gms Boneless Chicken
• 1 medium size onion finely chopped
• 1/2 cup spring onion finely chopped
• 5 tbsp Cooking oil

Grind to a fine paste:

• 4 cloves of garlic
• 4 to 5 dry red chilies (as per taste)
• 1 tsp dried oregano powder
• 1 tsp paprika / red chili powder
• 3 tsp balsamic vinegar / white vinegar
• 2 tbsp olive oil
• Salt

Preparation:

1. Finely chop boneless chicken (can also use chicken mince).
2. Prepare the peri peri paste and marinate chicken in it for 1 hour.
3. Chop onion and spring onion and keep ready.

Method:

1. Heat oil in a pan and fry chopped onion till light golden.
2. Add marinated chicken, stir well, cover and cook till chicken is fully done and all the water has dried up. To that add chopped spring onion. 
3. Check the salt and other seasoning, if required adjust accordingly.
4. Remove from heat and cool it completely before using it as a stuffing.

For Crepes

Ingredients:

• 1 egg
• 1/2 cup milk
• 1/2 cup water
• 1 cup plain flour
• 2 tbsp melted butter
• Salt

Method:

1. Mix all the above mentioned ingredients for crepe in a large bowl till you get a smooth mixture.
2. Heat a non stick pan and grease it with few drops of oil.
3. Pour a ladle full (2 or 3 tbsp) of batter on the pan and slowly rotate the pan in such a way that batter spreads evenly over the pan making thin crepes.
4. Cook for 1 minute and flip over the crepe and again cook for 30 seconds on the other side.
5. Remove in a plate and cool before adding the stuffing.
6. This batter will make 6 to 7 medium size crepes.

For Peri Peri Chicken Crepes

1. Make a flour mixture to stick the edges. (1 tbsp plain flour + 2 tbsp water)
2. Take a crepe and place a tbsp of chicken stuffing in the middle of the crepe.
3. Fold the crepe from all four sides to make a square shaped pocket.
4. Stick the edges with a mixture of 1 tbsp of flour and 2 tbsp of water. 
5. Heat 2 or 3 tbsp oil in a pan and shallow fry the folded crepes on both sides till golden.
6. Serve hot with chili sauce.

Mince & Cheese Bread Roll Ups

Ingredients:

For Mince filling:

• 500 gms mince (beef/mutton)
• 1 tbsp ginger & garlic paste
• 2 tbsp yogurt
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tbsp kasoori methi
• 1/2 tsp garam masala powder
• Salt
• 4 tbsp of cooking oil
• 1 medium onion finely chopped
• 1/2 cup chopped spring onion (green & white)
• 1 or 2 green chilies finely chopped
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 1/2 cup finely chopped capsicum
• 1 tbsp lemon juice

Method:

1. In a bowl, mix together first 9 ingredients. Mix well and marinate the mince for 1 hour.
2. Heat oil in a sauce pan or kadhai. Add the marinated mince and cook on high heat for 30 seconds by stirring constantly. 
3. Cover and cook on low flame till the mince is fully cooked. Dry out the liquid if any by cooking without lid.
4. Then add last seven ingredients and cook on high heat for 1 minute. Stir well, check the salt and adjust all the spices.
5. Remove from heat and cool it before using it as a stuffing. 

Mince & Cheese Bread Roll Ups

Ingredients:

• 10 bread slices
• 2 eggs whisked
• 2 cups bread crumbs
• 2 cups cheese
• 2 cups cooked mince
• Butter or oil for frying

Method:

1. Cut out the edges of all the bread slices and grind the edges into bread crumbs.
2. Take a rolling pin (bhelan) and roll out all the slices as thin as possible.
3. Place 1 tbsp of mince stuffing on a side of a bread slice, place some grated cheese and roll the slice tightly. Seal the edges with whisked egg.
4. Repeat with all the bread slices.
5. Dip each bread roll into beaten eggs and then roll into the bread crumbs.
6. Heat oil or butter in a flat pan and fry the bread rolls on low flame. Fry till you get golden color on all sides.
7. Cut each roll into 2 or 3 pieces and serve hot.

  

Multi purpose meat mince stuffing for samosa, pie, bread roll, sandwiches & parathas

Ingredients:

For Mince filling:

• 500 gms mince (beef/mutton)
• 1 tbsp ginger & garlic paste
• 2 tbsp yogurt
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tbsp kasoori methi
• 1/2 tsp garam masala powder
• Salt
• 4 tbsp of cooking oil
• 1 medium onion finely chopped
• 1/2 cup chopped spring onion (green & white)
• 1 or 2 green chilies finely chopped
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 1/2 cup finely chopped capsicum
• 1 tbsp lemon juice

Method:

1. In a bowl, mix together first 9 ingredients. Mix well and marinate the mince for 1 hour.
2. Heat oil in a sauce pan or kadhai. Add the marinated mince and cook on high heat for 30 seconds by stirring constantly. 
3. Cover and cook on low flame till the mince is fully cooked. Dry out the liquid if any by cooking without lid.
4. Then add last seven ingredients and cook on high heat for 1 minute. Stir well, check the salt and adjust all the spices.
5. Remove from heat and cool it before using it as a stuffing. 

Mince & Cheese Bread Roll Ups

Ingredients:

• 10 bread slices
• 2 eggs whisked
• 2 cups bread crumbs
• 2 cups cheese
• 2 cups cooked mince
• Butter or oil for frying

Method:

1. Cut out the edges of all the bread slices and grind the edges into bread crumbs.
2. Take a rolling pin (bhelan) and roll out all the slices as thin as possible.
3. Place 1 tbsp of mince stuffing on a side of a bread slice, place some grated cheese and roll the slice tightly. Seal the edges with whisked egg.
4. Repeat with all the bread slices.
5. Dip each bread roll into beaten eggs and then roll into the bread crumbs.
6. Heat oil or butter in a flat pan and fry the bread rolls on low flame. Fry till you get golden color on all sides.
7. Cut each roll into 2 or 3 pieces and serve hot.

Mince & Cheese Paratha

Ingredients:

• 2 eggs (whisked with pinch of salt, 1/4 tsp red chili powder and few coriander leaves)
• 200 gms grated chedder cheese
• 2 cups cooked mince

For the dough: (combine all ingredients to make a smooth soft dough)

• 2 cups wheat flour
• 1 tbsp oil
• Salt to taste
• Water as required to make the dough.

To make paratha:

• Make a normal dough with wheat flour, oil, salt and water as you do for chapattis or rotis.
• Beat 2 eggs.
• In a bowl, grate chedder cheese.
• Prepared mince filling.

To Assemble:

1) Heat a non stick pan and drizzle some cooking oil.

2) Roll out the dough to a thin and large size roti. Let it be as thin as possible. Place the mince filling in the center along with grated cheese and pour a tbsp of egg mixture on it.

3) Take each side of the roti and fold it into a square envelope. Slightly overlap each sides. Gently place the paratha on pan and roast on both sides. 

  

Mangalorean Chicken Red Curry

A traditional recipe of Mangalorean style chicken curry in red chili spice, that is how it gets its color. It a curry of thin consistency with flavors of desiccated coconut which is slow roasted and ground to a fine paste along with its natural oil. The best combination with this curry is an aromatic short grain 'Ghee Rice'.


Serving Size: 4 to 5
Preparation time: 20 to 25 minutes
Cooking time: 30 to 35 minutes
Total time: 1 hour (approx)


Ingredients:

• 1 kilogram chicken
• 2 medium onions
• 2 small tomatoes
• 2 tbsp ginger & garlic paste
• 1/4 tsp turmeric powder
• 7 tbsp desiccated coconut (dry coconut powder)
• 1/2 chopped coriander leaves
• 2 tbsp lemon juice
• Salt
• 5 tbsp cooking oil

For Red Spice (Dry roast & grind to a fine powder)

• 8 dry red chilies
• 1 & 1/2 tbsp whole coriander
• 2 tsp whole cumin
• 2 tsp fennel seeds (badi saunf)
• 1 tsp whole peppercorns
• 5 cardamom 
• 5 cloves
• 2 inch stick of cinnamon

In case if you do not have whole red chilies, then add 2 tbsp of red chili powder to the red spice after grinding. ( according to your spice preference)

Preparation:

1. Wash and cut chicken pieces into small or medium size.
2. Make the red spice powder and keep ready
3. Finely chop onion, tomato and coriander leaves.
4. In a pan, dry roast desiccated coconut on slow flame till it changes into light golden color. Keep a close eye on it as the coconut burns very fast. So keep stirring constantly while roasting. Grind the roasted coconut powder to a fine paste till the oil appears on the surface.

Method:

1. Heat oil in a sauce pan and saute onion till soft and pink. Then add 2 tbsp of ginger & garlic paste and cook for 1 minute followed by chopped tomatoes. Cook till tomatoes melt and are well combined.
2. Now add chicken pieces and stir well. Cook on high heat for few seconds. Add salt and turmeric powder. Cover and cook the chicken on slow flame till it is half done. (for 10 minutes)
3. Then add the red spice powder and the roasted coconut paste to the chicken. Also add 1 cup of water or as required, stir well and cook on low flame with the lid on for another 10 to 15 minutes or till the chicken is fully cooked. 
4. Finally add coriander leaves and lemon juice. Check the salt and adjust accordingly.
5. Serve hot with rice.

Step by step method

Roast Chicken

Serves 2 or 3


Ingredients:

• 500 gms Chicken 
• 1/4 tsp turmeric powder
• 2 tbsp rice flour
• 1 tbsp lemon juice
• 8 to 10 curry leaves
• 1/2 cup chopped coriander leaves
• Salt
• 5 tbsp cooking oil (or more)

Grind to a fine paste:

• 1 small onion
• 5 dry red chilies
• 5 to 6 curry leaves 
• 2 inch piece of ginger
• 4 cloves of garlic
• 1 green chili

Method:

1. Wash and cut chicken into small or medium pieces. You can also use boneless chicken pieces for faster cooking.
2. Make the paste and keep ready.
3. Mix chicken pieces with the ground paste and also add 1/4 tsp turmeric powder, 2 tbsp rice flour, 1 tbsp lemon juice, salt and marinate for 3 to 4 hours.
4. Heat oil in a thick bottom sauce pan and fry the chicken pieces on high heat on both sides for 2 minutes each. 
5. Add curry leaves (green chilies if you want it more spicy), cover and cook on low flame till chicken is fully cooked. This will take about 20 to 25 minutes approx. Cook without adding any water.
6. Then add chopped coriander leaves and dry out all the liquid to make the chicken dry. You can keep the liquid if you need some gravy according to your preference.
7. Serve hot with dal and rice.  

Mango Orange Cooler

Serving Size: 1 glass



Ingredients:

• 3 tbsp mango pulp
• 3/4 glass fresh orange juice
• Sugar or honey (optional)
• 3 to 4 ice cubes
• Orange slices
• Mint leaves for garnish 

Method:

1. Take a tall glass, and place some ice cubes followed by mango pulp and orange and orange juice.
2. Garnish with orange slices and mint leaves.
3. Serve chilled.