Ingredients
Baked tortilla chips
1 lb. ground chicken
10-oz can of refried beans
10 oz Cheddar cheese
10 oz Mozarella cheese
3 cloves of garlic
1 White onion, diced
1 Tomato, diced
1/4 tsp each Chili powder
1/4 tsp Cumin powder
1/8 tsp black pepper
Coriander leaves to garnish
Directions
Line the bottom of a 9x13 baking dish with the nacho chips. Chips may overlap, but don't overdo it.
Brown the ground chicken in a large skillet.
While browning, add all the spices and the garlic.
Drain the chicken with a spatula or slotted spoon and spread it on the nacho pan.
In the remaining fat, sautee the diced onions until tender. This has the added benefit of flavoring the onions with any of the remaining spices.
Add the sauteed onions to the nacho chips and chicken
Add the refried beans to the nacho pan, spreading over the entire surface.
Cover the nacho with the grated cheeses.
Sprinkle the diced tomato over the nacho.
Bake at 325F for 25-35 minutes, until cheese is melted and the nacho is heated through.
Garnish with coriander, Serve with sour cream
Wednesday, December 21, 2011
Aloo Methi ki Tikki
Ingredients
1 kg Potatoes, boiled and mashed
1 tsp Kasoori Methi
100 gms Fenugreek leaves, chopped
½ tsp dried Fenugreek leaf powder
50 gms Breadcrumbs
2 tsps Cumin powder
1½ tsps Cumin seeds
¼ tsp Turmeric powder
100 gms Onions, chopped
2 tsp Chaat Masala powder
1 tsp Green Chillies, chopped
½ tsp Garam Masala powder
50 gms Coriander leaves, chopped
Salt according to taste
50 ml Oil
Directions
Heat oil, add cumin seeds, chopped onions and green chillies. Stir-fry till onions are translucent.
Add mashed potatoes and the rest of the ingredients. Mix well and take off heat. Rest the mixture for an hour.
Shape into round patties of 50 gm each using the palm of the hand.
Shallow-fry in hot oil to a golden colour. Pat-dry with kitchen paper to remove excess oil.
Garnish with chaat masala powder. Serve hot.
1 kg Potatoes, boiled and mashed
1 tsp Kasoori Methi
100 gms Fenugreek leaves, chopped
½ tsp dried Fenugreek leaf powder
50 gms Breadcrumbs
2 tsps Cumin powder
1½ tsps Cumin seeds
¼ tsp Turmeric powder
100 gms Onions, chopped
2 tsp Chaat Masala powder
1 tsp Green Chillies, chopped
½ tsp Garam Masala powder
50 gms Coriander leaves, chopped
Salt according to taste
50 ml Oil
Directions
Heat oil, add cumin seeds, chopped onions and green chillies. Stir-fry till onions are translucent.
Add mashed potatoes and the rest of the ingredients. Mix well and take off heat. Rest the mixture for an hour.
Shape into round patties of 50 gm each using the palm of the hand.
Shallow-fry in hot oil to a golden colour. Pat-dry with kitchen paper to remove excess oil.
Garnish with chaat masala powder. Serve hot.
Thai Spring Rolls
Ingredients
For filling
2 cups Silver noodle
1 cups Carrot (diced)
1 cups Mushrooms (finely chopped)
2 cups Onion (diced)
¼ cup Cilantro leaves (finely chopped)
1 tsp. White pepper powder
1 tsp. Garlic (crushed)
3 oz. Soy sauce (Golden mountain brand)
3 no. Egg yolks (reserve egg white for wrapping)
1.5 lb Chicken (Ground)
For Wrapper:
30-40 Menlo Lumpia wrappers (Keep in the room temperature, to make them separate easily or place under the warm lamp). Depending on your location, you should be able to find something equivalent.
Directions
Soak the noodles in cold water about 20 to 30 minutes, rinse and cut into ½ inch length. If silver noodles is not available in your area, you can try preparing the recipe using vermicelli or any thin rice noodle. You may have to boil the noodle to soften it.
In a mixing bowl, combine all the ingredients for filling.
Place a table spoon of filling on each wrapper.
Roll it up tightly in 3 inches length and glue the corner with egg white.
Deep fry to a crispy golden color and serve hot with sweet and sour sauce.
For filling
2 cups Silver noodle
1 cups Carrot (diced)
1 cups Mushrooms (finely chopped)
2 cups Onion (diced)
¼ cup Cilantro leaves (finely chopped)
1 tsp. White pepper powder
1 tsp. Garlic (crushed)
3 oz. Soy sauce (Golden mountain brand)
3 no. Egg yolks (reserve egg white for wrapping)
1.5 lb Chicken (Ground)
For Wrapper:
30-40 Menlo Lumpia wrappers (Keep in the room temperature, to make them separate easily or place under the warm lamp). Depending on your location, you should be able to find something equivalent.
Directions
Soak the noodles in cold water about 20 to 30 minutes, rinse and cut into ½ inch length. If silver noodles is not available in your area, you can try preparing the recipe using vermicelli or any thin rice noodle. You may have to boil the noodle to soften it.
In a mixing bowl, combine all the ingredients for filling.
Place a table spoon of filling on each wrapper.
Roll it up tightly in 3 inches length and glue the corner with egg white.
Deep fry to a crispy golden color and serve hot with sweet and sour sauce.
Instant Dhokla
Ingredients
1 cup Besan
½ tsp Salt
½ tsp Sugar
1 tsp ENO fruit salt (ENO is an antacid, available in supermarkets easily )
1 pinch of Citric acid
½ cup lukewarm water
1 tbsp Oil
1 tsp Black Mustard seeds (Rai)
2 -3 Green Chilies
1 tsp Lemon Juice
Directions
In a cooker or a steamer take 1 cup water and put the stand in it.
In a bowl put besan, salt, sugar, ENO, citric acid and water and mix well so that no lumps are formed. Simultaneously put the cooker on gas and when the water starts boiling , simmer the gas.
Transfer the batter to a greased aluminum bowl and place in the cooker on the stand.
Now close the lid , WITHOUT THE WEIGHT, cook on high flame for 3 minutes, then on low flame for 15-20 minutes.
Check with a knife, if the batter doesn’t stick on the knife it is ready.
Take it out from the pan and cut into pieces.
In a kadahi, take 1 tbsp oil, put rai seeds when they start cracking add 2-3 green chilli, let them turn golden brown.
Switch off the gas and put the dhokla pieces and mix nicely. Put a few drops of lemon juice over it and serve.
1 cup Besan
½ tsp Salt
½ tsp Sugar
1 tsp ENO fruit salt (ENO is an antacid, available in supermarkets easily )
1 pinch of Citric acid
½ cup lukewarm water
1 tbsp Oil
1 tsp Black Mustard seeds (Rai)
2 -3 Green Chilies
1 tsp Lemon Juice
Directions
In a cooker or a steamer take 1 cup water and put the stand in it.
In a bowl put besan, salt, sugar, ENO, citric acid and water and mix well so that no lumps are formed. Simultaneously put the cooker on gas and when the water starts boiling , simmer the gas.
Transfer the batter to a greased aluminum bowl and place in the cooker on the stand.
Now close the lid , WITHOUT THE WEIGHT, cook on high flame for 3 minutes, then on low flame for 15-20 minutes.
Check with a knife, if the batter doesn’t stick on the knife it is ready.
Take it out from the pan and cut into pieces.
In a kadahi, take 1 tbsp oil, put rai seeds when they start cracking add 2-3 green chilli, let them turn golden brown.
Switch off the gas and put the dhokla pieces and mix nicely. Put a few drops of lemon juice over it and serve.
Momos
Ingredients
1 cup maida
1 onion
1 cabbage
1 carrot
1 capsicum
250 gms chicken/paneer/soyabean
2 tbsp oil
salt to taste
1 tbsp vinegar
2 tsp soya sauce
1 tsp red chili powder
Directions
Grate all the vegetables.
Slice the chicken/paneer in small cubes.
Heat 1.5 tbsp oil in a pan. add all the chopped & sliced ingredients.
Also add vinegar, soya sauce, salt & red chilli powder to the mixture.
keep aside & let it cool.
meanwhile, prepare a dough using maida, oil, water & salt.
Roll thin puri sized chappatis using the whole dough.
Neatly add on the prepared mixture in the centre of the chappatis.
Then close the circles forming girdles on the top.
Lastly steam it for 15 to 20 minutes.
Serve hot with garlic chilli sauce.
1 cup maida
1 onion
1 cabbage
1 carrot
1 capsicum
250 gms chicken/paneer/soyabean
2 tbsp oil
salt to taste
1 tbsp vinegar
2 tsp soya sauce
1 tsp red chili powder
Directions
Grate all the vegetables.
Slice the chicken/paneer in small cubes.
Heat 1.5 tbsp oil in a pan. add all the chopped & sliced ingredients.
Also add vinegar, soya sauce, salt & red chilli powder to the mixture.
keep aside & let it cool.
meanwhile, prepare a dough using maida, oil, water & salt.
Roll thin puri sized chappatis using the whole dough.
Neatly add on the prepared mixture in the centre of the chappatis.
Then close the circles forming girdles on the top.
Lastly steam it for 15 to 20 minutes.
Serve hot with garlic chilli sauce.
Paneer Dhaniya
Ingredients
1 Packet (340g) Paneer
Oil (I Use Olive Oil)
1 Tbsp fresh Ginger Finely Chopped
1 Small Size Tomato finely chopped
1 Bunch of Fresh Coriander Leaves
5-6 Green Chillies
3 Tbsp Cashew
2 Tbsp of Yogurt
Salt to taste
Directions
Cut the Paneer in small pieces and fry it in oil till golden Brown, remove from pan and keep aside.
Grind Coriander, Green Chillies, Cashew, Yogurt, Salt to a fine paste, no need to add water, if required you can put some.
Put some oil in the pan, add the Ginger Chopped and fry till the aroma comes, add the chopped tomatoes continue to fry till the tomatoes are done.
Then add the ground paste of coriander, fry on medium head till the oil separates from the mixture.
Add the fried Paneer to the mix and lower the heat and cover the pan, keep it on low heat for 4-5 mins.
It goes very well with plain white basmati rice, can be served with paratha, roti, Puri
1 Packet (340g) Paneer
Oil (I Use Olive Oil)
1 Tbsp fresh Ginger Finely Chopped
1 Small Size Tomato finely chopped
1 Bunch of Fresh Coriander Leaves
5-6 Green Chillies
3 Tbsp Cashew
2 Tbsp of Yogurt
Salt to taste
Directions
Cut the Paneer in small pieces and fry it in oil till golden Brown, remove from pan and keep aside.
Grind Coriander, Green Chillies, Cashew, Yogurt, Salt to a fine paste, no need to add water, if required you can put some.
Put some oil in the pan, add the Ginger Chopped and fry till the aroma comes, add the chopped tomatoes continue to fry till the tomatoes are done.
Then add the ground paste of coriander, fry on medium head till the oil separates from the mixture.
Add the fried Paneer to the mix and lower the heat and cover the pan, keep it on low heat for 4-5 mins.
It goes very well with plain white basmati rice, can be served with paratha, roti, Puri
Adraki Paneer
Ingredients
200 g of adraak (ginger), peeled and chopped in thin slices
200 g of paneer
2 big onions with 2 cloves of garlic grated
3 medium tomatoes grated with 2 green chilies and 1 tbsp of coriander / dhaniya leaves
1 tbsp of tomato sauce
½ tsp of turmeric powder
Salt and Red chili powder to taste
1 tsp of coriander powder
½ cup of lemon juice
Oil
1 tsp of poppy / sarso seeds
1 tsp of cumin seeds
Directions
For Ginger (marinated):-
In a non stick pan add 1 tsp of oil; add cumin seeds, poppy seeds. When they crackle turn off the gas and pinch of salt and red chili powder.
In a grater add this mixture and add lemon juice. Mix it well till the mixture is well blended.
Now dip all the ginger slices in this lemon mixture and marinate it for 10-12 hrs minimum and 1-2 days. This can be used as Aachaar /pickle also with hot parantha’s or puri’s.
For Paneer:-
In a non stick pan add 1 tbsp oil on a medium heat and add coriander.
Add Onions and cook them until caramelized.
Add tomatoes and tomato sauce.
Add salt, red chili and turmeric powder
Cook on simmer for 15 minutes.
Now add the 2-3 tbsp of ginger slices marinated before with some juice.
Turn off the heat and add paneer cubes let it cook with lid on.
Garnish with ginger slices and serve.
200 g of adraak (ginger), peeled and chopped in thin slices
200 g of paneer
2 big onions with 2 cloves of garlic grated
3 medium tomatoes grated with 2 green chilies and 1 tbsp of coriander / dhaniya leaves
1 tbsp of tomato sauce
½ tsp of turmeric powder
Salt and Red chili powder to taste
1 tsp of coriander powder
½ cup of lemon juice
Oil
1 tsp of poppy / sarso seeds
1 tsp of cumin seeds
Directions
For Ginger (marinated):-
In a non stick pan add 1 tsp of oil; add cumin seeds, poppy seeds. When they crackle turn off the gas and pinch of salt and red chili powder.
In a grater add this mixture and add lemon juice. Mix it well till the mixture is well blended.
Now dip all the ginger slices in this lemon mixture and marinate it for 10-12 hrs minimum and 1-2 days. This can be used as Aachaar /pickle also with hot parantha’s or puri’s.
For Paneer:-
In a non stick pan add 1 tbsp oil on a medium heat and add coriander.
Add Onions and cook them until caramelized.
Add tomatoes and tomato sauce.
Add salt, red chili and turmeric powder
Cook on simmer for 15 minutes.
Now add the 2-3 tbsp of ginger slices marinated before with some juice.
Turn off the heat and add paneer cubes let it cook with lid on.
Garnish with ginger slices and serve.
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