VEGETABLE CHICKEN ROLL

I always make roll/samosa before or within first few days of Ramadan. It makes life easier and before frying just thaw the required number of rolls and deep fry.


This recipe is off to following food events:
Iftar nights by Jabeen, Joy from fasting to feasting-season iv by Lubna, Serve it series by Krithi's kitchen and Denny, Moonsoon medley hosted by Saffron streaks. 






VEGETABLE CHICKEN ROLL:

INGREDIENTS:

ROLL PASTRY                                                   1 PACKET

CABBAGE                                                          1 CUP CHOPPED

CARROT                                                              2 GRATED

GREEN CHILLI                                                    2-3 FINELY CHOPPED

CHICKEN                                                             1 CUP BOILED AND SHREDDED 

GREEN BELL PEPPER/SHIMLA MIRCH       1/2 CUT INTO THIN STRIPES

SALT                                                                     TO TASTE

BLACK PEPPER                                                TO TASTE

SOYA SAUCE                                                      TO TASTE

EGG                                                                       1 BEATEN

STEPS OF PREPARATION:

1.CUT AND CHOP ALL THE VEGETABLES AND BOIL 1 CHICKEN BREAST AND SHRED.

2.TAKE A BIG POT/WOK/KADAHI AND ADD 1-2 TBSP OIL, ADD FINELY CHOPPED GREEN CHILLI AND STIR FRY ALL VEGETABLES AND CHICKEN TILL THEY SOFTEN, DONOT OVERCOOK.

3.ADD SALT, BLACK PEPPER AND SOYA SAUCE (TAKING CARE AS SOYA SAUCE ALSO CONTAINS SALT). MIX AND TOSS EVERYTHING.

4. ADJUST THE SEASONING AND KEEP ASIDE.

5.THAW THE ROLL PASTRY, THEN START PLACING A SPOONFUL OF FILLING AND ROLL IT, USE EGG WASH TO SEAL THE ROLL.

6.DEEP FRY AND SERVE WITH SAUCE OR DIP OF YOUR CHOICE.

DINNER CONQUERED: ACHARI MURGH (PICKLISH CHICKEN)

When I was looking at my archives today, I realized that I havent posted a non-veg dish this month and the month is coming to a close end...... so, I quickly glanced through my drafts and decided to post this tangy, spicy, hot chicken dish which I made few days ago.

I grew up having achar gosht which my mom used to make with mutton in masala out of shan achar gosht mix, and it tastes so damn good. After coming to US, I made achari chicken in the same way. But, as a foodie, I always wanted to get rid of packet-aided-curries and was looking for the recipe of achari chicken for a long time. I did come across few achari chicken recipes, but did not get the desired results, the outcome was not even close to the one achieved by using the shan one. But, I did not lose hope until one day I found the recipe in one of the forums...:)

The recipe calls for pickle (achar) masala which can be taken out from any Indian or Pakistani pickle and to add an Xtra zing add lemon juice to it and there you go....This dish is for those who love spice, the tomatoes-yogurt based gravy with hot jalapeno filled with pickle masalas what makes this dish everyone's favourite. An advantage is that next time you are enjoying this dish knowing what you are eating, free of additives,preservatives and food colours..

I do not know the name of the person who posted the recipe, but wanted to thank he/she for providing me with a great substitute for the readymade masala mix....Awesome recipe!!!!

INGREDIENTS

1 LB CHICKEN

2 MEDIUM ONION (FINELY SLICED)

3 TBSP PICKLE MASALA (I USED CHILLI PICKLE MASALA)

1 1/2 TSP CUMIN POWDER

1 TBSP RED CHILLI POWDER

SALT TO TASTE

2 TOMATOES

1 CUP YOGURT

2 TSP GINGER/GARLIC PASTE

GARAM MASALA POWDER

6 JALAPENO PEPPERS

1 TBSP LEMON JUICE

1/2 CUP MUSTARD OIL

STEPS OF PREPARATION

1.Heat oil in a pot, add onion and fry till brown.

2.Add ginger/garlic paste, finely chopped tomaoes, chicken and salt and fry till all water dries up.

3.Add red chilli powder, cumin powder in yogurt, give it a whisk to break the lumps and put it in the chicken and cook on medium- low heat.

4.Meanwhile slit jalapeno peppers, remove seeds and fill it with achaar masala (mixed with lemon juice).

4.When chicken is almost done, add filled peppers, remaining star of the show that is, achaar masala, fry it till oil separates.

5.Before serving sprinkle garam masala powder and serve hot with tandoori roti and ENJOY!!!!

EVERYDAY CHICKEN - A SIMPLE CHICKEN CURRY (VERSION ǀ)

My husband has a very strong sense of humor, one cannot get bored in his company. He always brings smile on the face of those around him with his jolly nature. One thing which I enjoy thoroughly is the names he gives to the dishes cooked by me, be it a simple dal or an exotic, gourmet dish. After much brainstorming for the title of this post, chicken curry kept coming in my mind but it sounded toooooooooo boooorrrrrrriiiiiiiing........ I decided to ask him for the name, something which should be different and bang there he was, instantly came up with this name and left me laughing for quite a while. According to my husband the name of this chicken curry should be "CHICKEN TORTURE", coz I make it quite often.

I think of all the dishes made out of chicken, chicken curry is the easiest and simplest to deal with. In Pakistan, It is prepared in almost every house and everyone has their own way of making it. Only I make chicken curry in many different ways and every time it turns out delicious and mouth-watering.

CHICKEN STORAGE TIPS

I found these tips about storing chicken on food network recently and thought it might be useful to you.

► The best place to keep chicken in the fridge is its back part, as this is the coldest part, away from other foods.

► Raw chicken should be used within two days of buying, otherwise freeze it for up to two months.

►Wrap individual servings in plastic wrap and stow away in your freezer. Thaw them in the bottom shelf of the fridge the night before you plan on using them.

NOTE:

Raw or Undercooked Chicken contains 'Salmonella', a bacteria which is responsible for various diseases so always handle chicken with care, separate cutting board should be used for this purpose which should be thoroughly cleaned and washed alongwith hands, knives and countertop after each use.

Here goes the recipe for my style chicken curry or chicken torture..well whatever you like to sayyyy..... may be Everyday chicken sounds OK.

INGREDIENTS

1 lb CHICKEN
1 ONION
1 TOMATO
2 BAY LEAVES
2 CINNAMON STICKS
5-6 BLACK PEPPERCORNS
3-4 GREEN CARDAMOM
2 BLACK CARDAMOM
5-6 CLOVES
2 TSP GINGER/GARLIC PASTE
SALT TO TASTE
1 TSP RED CHILLI POWDER
1/2 TSP TURMERIC POWDER
2 TSP CORIANDER POWDER
2 TBSP TOMATO PUREE OR 2 CUBES
2 TBSP YOGURT
WHOLE GREEN CHILLI (FOR GARNISH)
1/4 CUP OIL

STEPS OF PREPARATION

1.Heat oil in a large pot, add all whole spices and fry for a minute, then add finely sliced onion and fry till golden brown.

2.Add ginger/garlic paste and tomato, fry for a few minute, add chicken pieces and stir till it turns its colour.

3.Stir for a minute then add salt, turmeric, red chilli powder and coriander powder and fry till oil separates (can add small quantity of water to avoid the spices from getting burned).

4.Now add yogurt and tomato puree, mix well and let it cook till done (add water if required).

5.Garnish and serve hit with rice or roti.

CHICKEN AGAIN....THIS TIME IN A BURGER!!!

Have left over grilled chicken??? have no idea what to do with it...no worries, I have got a jazzy way to make use of every bitta chicken you have gotta deal with, in style...:D

....It will Spice up your taste buds, even a 10 year old can make it, its just that easy. I had some green chutney and mayo in my refrigerator, I made this flavourful burger using those and believe me, it was finished in no time.

It can be eaten any time of the day,as breakfast, in the lunch or for dinner or pack it for the picnic...




INGREDIENTS


LEFT OVER GRILLED CHICKEN
BURGER BUNS
TOMATO
ONION
GREEN CHUTNEY
MAYONNAISE
CHILLI GARLIC SAUCE


STEPS OF PREPARATION


1.Apply butter to the bun and toast it lightly in a pan on stove.

2.Cut the onion and tomato in rings.


3.Place grilled chicken pieces, onion, tomato, add mayo and green chutney.

4.Still reading this post...Burger is ready,You are good to go...lol



VARIATIONS :

• Can add anything, lettuce leaves, cucumber, chilli.



• Whole wheat burgers are used instead of regular burgers.



• If you do not like mayonnaise, then skip it.



• Can add cheese, seasonings like chipotle sauce etc.

DINNER AT ITS BEST: BAKED WHOLE CHICKEN

Only 9 days are left for the big day. Birthday baby is all set to have a blast. After doing much research on the design and flavours, we have finally placed an order for the birthday cake.

"A" is having fun these days as she has started to walk. Its getting more and more difficult to keep her away from kitchen. She somehow manages to get past all the obstructions we have placed at the entrance and if not then starts to cry, either forcing me to leave the kitchen or letting her enter. At that time her high chair is the only thing that come to my rescue, man whoever made the high chair was a genious....:DShe is getting familiar with things now...Potato is one such thing, In urdu "aalu' is the word for potato, she calls it aaa...wu. It sounds so sweet, sometimes we ask her to say aalu over and over again. Bub bub is for sponge bob, mum mum is for water etc. I guess each and every phase of child development carries its own charm. To watch them grow is itself a treat. Isn't it???

BAKED WHOLE CHICKEN

Chicken is so versatile, one can make so many dishes out of it. Dry or in curry form, soup or salad, grilled, baked or fried, as a wrap, in a sandwich or layered with rice, topped on a pizza but one thing is for sure, it is equally liked by kids and grownups. My husband says, "It is not easy to ruin any dish made of chicken." So for chicken lovers or chicken khooor like us, Mr.chicken is featured atleast twice a week in any of the above mentioned form in our home. Sometimes I wonder what would be the world without chicken???....

........Hop on to the recipe


INGREDIENTS

1 WHOLE CHICKEN
1/2 CUP YOGURT
SALT TO TASTE
2 TSP GINGER/GARLIC PASTE
1 TSP TURMERIC POWDER
2 TSP RED CHILLI POWDER
2 TSP CORIANDER POWDER
1 TSP GARAM MASALA POWDER
1/2 TSP CHAAT MASALA POWDER
1/2 TSP TANDOORI MASALA POWDER
1/2 TSP BLACK PEPPER (FRESHLY GRINDED)
3 TBSP LEMON JUICE
A PINCH YELLOW FOOD COLOUR (OPTIONAL)
OIL
STEPS OF PREPARATION

1.Wash and drain the chicken, make slits on it with a knife, apply lemon juice and salt generously and keep aside.

2.In a bowl take yogurt, add all the ingredients to it and give it a good whisk.

3.Now apply the marinade all over the chicken, give it a marination time of 3-4 hours minimum, overnight is ideal so that all the spices seeped into the chicken.

4.Preheat oven, grease a baking tray, place chicken breast side down and drizzle oil over it.

5.Bake the chicken in a preheated oven at 400F for 30 minutes each side.

6.Serve hot, salad, naan and biryani complement the dish pretty well.

HOT AND SPICY GRILLED CHICKEN DRUMSTICKS

WOW!!! WOW!!! AWESOME!!! When I saw these grilled beauties, I couldnt stop myself saying these words over and over again. I usually bake chicken drumsticks in oven but this was the first time we grilled it. This is one of the easy-breezy chicken dish that can be prepared almost effortlessly. There is a marination time, though, from 3hrs to overnight. It can be a good conversation starter and can even be served as a side dish.

It is a great favourite in my home. I normally add red chilli powder to the marinade but this time around I wanted to make it as hot as I can. So, I generously incorporated chopped green chilli and red chilli flakes along with red chilli powder to give it a kick....

I bet you would love it, the spice is just perfect and satisfied my spicy tooth.....:):):) I will definitely gonna make this again pretty soon, you never know, maybe comin weekend..lol


INGREDIENTS

6 CHICKEN DRUMSTICKS
1/2 CUP YOGURT
3 TBSP LEMON JUICE
SALT TO TASTE
1 TSP BLACK PEPPER (FRESHLY GROUNDED)
1 TSP RED CHILLI POWDER
1 TSP CUMIN POWDER
1 TSP CORIANDER POWDER
1 TURMERIC POWDER
1 TSP GARAM MASALA
1/2 TSP CHAAT MASALA
2 GREEN CHILLI (FINELY CHOPPED)
1 TSP RED CHILLI FLAKES
1 TSP GINGER/GARLIC PASTE
A PINCH OF YELLOW FOOD COLOUR
1 TSP TANDOORI POWDER

STEPS OF PREPARATION


1.In a bowl whip up yogurt and add all the spices one by one.

2.Take chicken in a large bowl, pour the yogurt marinade, mix well with hands and keep in the refrigerator to marinate for atleast 3 hours, overnight is good.

3.Build a fire in the grill. When coals are all ignited, the flames have died down, you are ready to grill.

4.Put the drumsticks on the hottest part of grill.

5.Sprinkle some oil on the chicken and cover the grill.

6.Change side once it is cooked on the other side, took almost 15 min.

7.Drizzle some more oil and cook till well done.

8.Check for doneness and serve hot with lemon wedges and salad.

PROUD TO BE A PAKISTANI!!! CHICKEN KORMA

Today's post is dedicated to Pakistan cricket team for their well deserved victory in T20 world cup 2009.Congratulations to the pakistani players who not only lifted the trophy but also the spirits of Pakistanis living in Pakistan and abroad. I am proud of my team for their brilliant performance. May this winning streak continues....

CHICKEN KORMA

korma is a South Asian dish, originated in Mughal era. It can be both vegetarian as well as non-vegetarian. It is usually made by braising meat or vegetable in water, yogurt or cream, containing a mixture of spices which give this dish a unique flavour. Korma is a kind of dish which is served at special occassions. Here is the recipe for chicken korma which I made yesterday for dinner and served with matar pulao.

INGREDIENTS

1/2 LB CHICKEN

3/4 CUP OIL

2 MEDIUM ONIONS (SLICED)

1 CUP YOGURT

2 BAY LEAVES

6 CLOVES

5-6 GREEN CARDAMOMS

8-10 BLACK PEPPERCORNS

1 TSP BLACK CUMIN SEEDS

2 CINNAMON STICKS

2 TBSP GINGER/GARLIC PASTE

3 TSP CORIANDER POWDER

1 TSP RED CHILLI POWDER

1 TSP GARAM MASALA

SALT TO TASTE

STEPS OF PREPARATION

1.Heat oil in a pan, fry onion till golden brown.

2.Take out onion with a slotted spoon and grind or mix with yogurt and keep aside.

3.In the same pan add bay leaves, cloves, black peppercorns, black cumin, cinnamon sticks, green cardamoms and fry for a minute.

4.Add chicken pieces and ginger/garlic paste and fry till chicken turns colour.

5.Then add coriander powder, salt, red chilli powder, garam masala and saute for 5 minutes.

6.Add half cup water and cover, when chicken till done.

7.Now add onion+yogurt paste and stir, turn off flame after 10 minutes.

8.Serve hot with rice or naan.