Steamed Rice & Chicken Dumplings

This recipe post was actually prepared as a guest post for my fellow blogger Lubna Karim.

I would like to thank Lubna who blogs at Kitchenflavors for inviting me to her wonderful space as a guest writer for her Ramadan Event. She truly has an amazing collection of classic recipes and intricate style of food photography.

Rice & chicken dumplings also known as Chicken Mutli or Chicken mutkule is a traditional Mangalorean recipe. This recipe is a short cut and easy method of preparing it. Normally for rice dumplings, the rice is first soaked, ground to a smooth batter and then cooked to form a dough. By using Idli rava, it cuts down the time taken to soak and grind the rice and makes the whole process easy and quick. It can be a complete meal on its own, perfect dish for iftar and can also be enjoyed as an evening snack. 

Serving Size: 5

Total Cooking Time: 1 hour (approx)  

For Chicken Stuffing

Ingredients

• 1 cup boiled and shredded chicken
• 1 onion sliced
• 1 green chili finely chopped
• 5 curry leaves finely chopped
• 1 tsp whole cumin
• 2 tsp red chili powder
• ¼ tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ cup chopped coriander leaves
• 1 tbsp lemon juice
• Salt
• 3 to 4 tbsp cooking oil

Method:

1. Heat oil in a sauce pan and add 1 tsp whole cumin. When it changes colour, add sliced onion and sauté till soft.
2. Then add chopped green chili, chopped curry leaves, 2 tsp red chili powder, ¼ tsp turmeric powder, 1 tsp cumin powder and 1 tsp coriander powder. Fry the masala for 2 minutes or till the raw smell disappears. (Add few drops of water if needed)
3. Now add cooked chicken, lemon juice, salt and chopped coriander leaves. Fry for 1 more minute, remove from heat and set aside to cool.

For Rice Dumplings

Ingredients

• 1 cup Idli Rava*
• 2 and 1/4 cup water
• 1/2 cup freshly grated coconut (for batter)
• 1/4 cup cooked rice
• Salt

*What is Idli Rava?
Idli Rava is not semolina or rice flour. It is a coarse rice powder available in any Indian stores. It is normally used for making idlis.

Method:

1. Heat a non-stick sauce pan and boil 2 and 1/4 cup water and salt.
2. Add 1 cup idli rava to the boiling water and stir well. (Before adding rava reduce the flame)
3. After stirring for few seconds, add 1/2 cup freshly grated coconut and 1/4 cup cooked rice.
4. Keep stirring on low flame till the mixture gets thicker and starts to leave the sides.
5. While cooking, the water starts to dry up and batter starts looking like a very soft dough.
6. Remove from heat and cool for 2 minutes.
7. When the dough is still hot, dip your hands in water and give them a shape of a small lime size ball and then make it into a hollow cup so that you can place stuffing inside.
8. Stuff each dumpling with the 1 tbsp of chicken mixture or as needed.                                    

To make the steamed dumplings

1. Heat a steamer with enough of water.
2. Place the stuffed dumplings in the steamer and steam cook for about 10 minutes.
3. Let the dumplings cool down completely before handling them. If you try to remove hot dumplings, they might break or crumble as they are very delicate when hot.
4. Serve warm.

Step by step pictures

 Chicken Stuffing

Rice Dumplings

Dhaba Style Chicken Curry

Serves: 4

Total Cooking Time: 1 hour + 30 minutes

Ingredients

For Marinade:

• 1 kilogram Chicken (cut into medium pieces)
• 2 tbsp. ginger & garlic paste
• 2 tbsp. lemon juice
• Salt

For Gravy:

• 4 medium size onion chopped
• 1 tbsp. chopped garlic
• 1 tbsp. chopped ginger
• 4 green chilies chopped
• 2 tsp whole cumin
• Whole Spices: 2 bay leaves, small piece cinnamon stick, 4 cardamom, 1 tsp peppercorns, 4 cloves
• 4 medium size tomato chopped
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 2 tbsp. coriander powder
• 1 tsp garam masala powder
• Salt to taste
• 5 tbsp. cooking oil

For tempering:

1 tbsp. ghee

2 green chilies cut lengthwise

1 inch piece ginger julienned

Chopped coriander leaves 

Method:

1. Marinate the chicken with 2 tbsp. lemon juice, 2 tbsp. ginger & garlic paste and salt for 1 hour.
2. For Gravy: Make a fine paste by grinding together chopped onion, chopped ginger, chopped garlic and green chilies.
3. Heat oil in a saucepan and add cumin seeds and all the whole spices. Once they start to splutter, add the ground onion paste. Cook till the paste turns light brown and starts to separate from the oil.
4. Now add chopped tomatoes, turmeric powder, red chili powder and coriander powder. Cook till the tomatoes are soft and everything looks well combined.
5. Add marinated chicken pieces, garam masala powder, salt and 1 cup water. Stir well and add salt if needed. Cook on medium to low heat for 20 minutes or till the chicken is fully cooked. Remove from heat.
6. For tempering: Heat another small pan with ghee. Add green chilies and ginger piece and cook for few seconds till they turn crispy.
7. Pour this tempering over the gravy and quickly cover it. Let the curry be covered for 15 minutes before serving.
8. Serve hot rice or roti.

Weekly Menu Plan 1

Breakfast: Aloo Paratha

Lunch Box: Tomato & Cheese Sandwich

Main course: Chili Mutton, Hyderabadi Khatti Dal, Beans Sukka with steamed rice

Others: Pasta Salad, Dates & Almonds Drink

For recipes, click on the name of the dish.

Breakfast: Chili Chicken Quesadilla

Lunch Box: Mini Vegetable Burgers

Main course: Drumstick & Prawn Curry, Fish 65 dry, Pineapple Salad with steamed rice

Others: Lentil Soup, Orange Iced Tea

For recipes, click on the name of the dish.

Breakfast & Lunch Box: Grilled Paneer Sandwich

Main course: Chicken Pulao & Tikka, Raita

Others: Pav Bhaji, Avocado Milkshake

For recipes, click on the name of the dish.

Breakfast: Cashewnut Veg Upma

Lunch Box: Egg Salad Sandwich

Main course: Rajma Chawal, Chicken Lollypop

Others: Ragda Pattice, Berry & Banana Smoothie 

For recipes, click on the name of the dish.

Breakfast: Poha

Lunch Box: Potato & Chutney Sandwich

Main course: Bhatkali Biryani, Baingan Mirchi Ka Salan

Others: Baked Sweet Potato Sticks, Ragi & Almond Drink

For recipes, click on the name of the dish.

Breakfast: Idli Sambar & Chutney

Main course: Meat Lasagne, Apple & Corn Salad

Others: Street Style Masala Noodles, Strawberry Cream

For recipes, click on the name of the dish.

Dessert: Banoffee Pie

Meat Lasagne | Easy way to make Meat Lasagne

Ingredients:

• 10 Lasagne sheets  (pre-cooked)
• 200 gms Mutton mince ( chicken or beef)
• 1 medium onion finely chopped
• 2 medium tomatoes finely chopped
• 2 tbsp of chopped garlic
• 1 tbsp tomato puree
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp black pepper powder
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1/2 cup grated cheddar cheese (optional)
• Salt to taste
• 4 tbsp olive oil
• 1 cup green spring onion + for garnishing.

Ingredients for white sauce: (makes 2 cups)

• 2 tbsp. butter
• 2 tbsp. plain flour
• 2 cups warm milk
• ¼ tsp black pepper powder
• Salt
• Extra milk if needed

Other Ingredients: 

• 2 cups grated mozzarella cheese
• 3 to 4 tbsp. butter
• 2 tsp red chili flakes
• 1 tsp dried oregano

Method: 

In case if you are not using pre-cooked sheets,

1. Heat water along with salt in a large vessel till it boils. Add the lasagne sheets in boiling water and cook till it is cooked 'al dente'. Drain the pasta sheets and pour some oil over each boiled pasta sheet so that they do not stick to each other and set aside.
2. Reserve 1 cup of drained pasta water

For the Mutton Mince sauce:

1. Heat a sauce pan and add 2 tbsp chopped garlic. Pour 4 tbsp of olive oil over the garlic and fry till it just turns color. 
2. Then add chopped onion and fry till it is transparent. Add tomato and fry till soft. 
3. Now add the mince and cook on high flame for 1 minute.
4. Add 1 tbsp black pepper powder, 1 tsp red chili powder, 1 tsp cumin powder,1 tsp sugar,1 tbsp light soy sauce, 1 tbsp tomato puree and Salt . Fry all for 2 minutes on medium heat till it looks like a sauce. Add half cup of water.
5. Reduce the heat to low and cook for 10 minutes or till mince is fully cooked. Finally add spring onion and cook for 1 more minute.
6. Sauce should not be too dry. Add some pasta water if needed.

For White Sauce: 

1. Heat butter in a sauce pan and fry plain flour for few seconds. Slowly add warm milk and keep stirring to avoid forming into lumps. As you keep cooking and stirring on low flame, the sauce thickens. 
2. Add some more milk if the sauce gets too thick. 
3. Season with salt and black pepper powder. 
4. Remove from heat and set aside.

For baking lasagne:

1. Preheat oven to 250 degrees C.
2. Take a baking dish and make a layer of 3 to 4 tbsp of mutton mince sauce.
3. Cover it with the a single or double layer of pasta sheets.
4. Spread a ladle full of white sauce over the sheets. (not much)
5. Repeat the steps 2, 3 and 4. Make as many layers as you desire.
6. Top layer should be good amount of white sauce topped with 2 or 3 handful of grated mozzarella cheese, 2 tsp of chili flakes, 1 tsp dried oregano and butter.
7. Bake the lasagne for 15 to 20 minutes or till the cheese melts and turns golden.
8. Serve hot. 

Note: The baking dish which I used is 22 cm by 16 cm.

Do not make too many layers in a small dish, as the lasagne will become too watery. Always use a large shallow dish.

Baked Chicken Tikka Pasta

Serving Size: 4 to 5 person

Ingredients for Chicken Tikka Sauce:

• 500 grams boneless chicken finely chopped
• 1 medium onion
• 2 tomatoes
• 2 green chilies chopped
• 1 tbsp. tomato puree
• 2 tsp ginger & garlic paste
• 2 tbsp. tikka masala powder
• 1 tsp black pepper powder
• 1 tbsp. yogurt
• 1 tsp cashew nut paste
• ½ cup cream
• 2 tbsp. chopped mint leaves
• ½ cup chopped coriander leaves
• Salt
• 5 tbsp. cooking oil

Ingredients for white sauce: (makes 2 cups)

• 2 tbsp. butter
• 2 tbsp. plain flour
• 2 cups warm milk
• ¼ tsp black pepper powder
• Salt 

Other Ingredients:

• 3 cups uncooked pasta (any shape)
• 2 cups grated mozzarella cheese
• 3 to 4 tbsp. butter
• 2 tsp red chili flakes
• 1 tsp dried oregano 

Method:

Chicken Tikka Sauce: 

1. Heat oil in a sauce pan and fry onion till soft. Then add ginger & garlic paste along with tomatoes and cook till it is soft.
2. Now add finely chopped chicken pieces, green chilies, tikka masala powder, tomato puree, yogurt, black pepper powder and salt. Cook till chicken pieces are fully done.
3. Finally add cashew nut paste, cream, chopped mint and coriander leaves and cook for 5 more minutes.
4. Remove from heat and keep warm.

White Sauce: 

1. Heat butter in a sauce pan and fry plain flour for few seconds. Slowly add warm milk and keep stirring to avoid forming into lumps. As you keep cooking and stirring on low flame, the sauce thickens. 
2. Add some more milk if the sauce gets too thick. Season with salt and black pepper powder. Remove from heat and set aside.

Pasta: 

1. Boil water in a large sauce pan with salt. Add pasta and cook pasta till it is 90% done. Drain the water and add boiled pasta to the Chicken Tikka Sauce. Mix well.
2. Pre heat oven to 250 degrees C.
3. Take a baking dish and make a layer of chicken pasta. Pour white sauce on pasta as second layer. Sprinkle a handful or more of mozzarella cheese on white sauce along with red chili flakes, oregano and butter.
4. Bake the pasta for 10 to 15 minutes or till the cheese melts and turns golden.
5. Serve hot.

Chili Seekh Kabab

Makes 10 to 12 kababs

Marinating time: overnight

Cooking time: 20 to 25 minutes

Ingredients

• 500 gms mutton mince
• 100 gms mutton fat
• 1 egg
• 2 slices of bread
• 2 tbsp lemon juice
• Salt to taste
• 5 tbsp of cooking oil
• 4 tbsp ghee for basting

Grind to a smooth paste: (masala paste)

• 1 onion chopped
• 2 green chilies chopped
• ½ cup chopped coriander leaves
• ½ cup mint leaves
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 1 tbsp red chili powder
• 1 tsp garam masala powder

Method:

1. In a chopper add mince, mutton fat, 1 egg, bread slices, lemon juice, salt and ground masala paste. Grind everything together till you get a smooth mince mixture.
2. Remove in a bowl and refrigerate for 3 hours minimum or overnight.
3. Take a handful of mince mixture and shape it into a seekh kabab around a wooden skewer and flatten them for even and quick cooking.
4. Heat oil in a large grill pan and place the kababs. Cover and cook the kababs for 10 to 15 minutes on each. Brush some ghee on the kababs while they are cooking to keep them moist.
5. Remove from heat and serve hot.

Note: You can also make these kababs in oven or grill it on a burning coal. These kababs can also be deep fried in oil.

Grind the mince as fine as possible for quick and fast cooking.

Lamb Shanks Bhuna Masala

Serves: 2 to 3 

Preparation time: 1 hour

Ingredients:

500 gms. lamb shanks (2)

2 medium onions sliced

1 cup chopped tomatoes

1 ½ tbsp. ginger & garlic paste

4 tbsp. yogurt

3 tsp red chili powder

1 tbsp. coriander powder

½ tsp turmeric powder

½ tsp garam masala powder

1 inch stick of cinnamon

3 cardamom

4 cloves

2 tsp amchoor powder (dry mango powder)

6 curry leaves

¼ cup chopped mint leaves

½ cup chopped coriander leaves

Salt as per taste

5 tbsp + 2 tbsp cooking oil

Method:

1. Heat 2 tbsp oil in a pressure cooker and fry the lamb shanks for 1 minute on high heat. Then add salt, ½ tbsp. of ginger & garlic paste and place the lid. Cook till lamb shanks are soft and tender.
2. Heat 5 tbsp of oil in a large kadhai and add cinnamon stick, cloves and cardamom. Then add sliced onion and fry till light golden.
3. Add ginger & garlic paste along with red chili powder, coriander powder and turmeric powder. Fry on slow flame for 2 minutes. When the masala sticks to the kadhai, then add sliced tomato, curry leaves, chopped mint leaves and amchoor powder.
4. Fry for 1 minute and then add whisked yogurt. Place the lid and cook the masala on slow flame for 10 minutes.
5. Finally add boiled lamb shanks along with 1 cup of its stock. Taste and add salt, garam masala powder and chopped coriander leaves. Cook the lamb shanks in masala for another 10 minutes on slow heat.
6. Serve hot with Roti or Pulao