Archive for the ‘Indo-western- Fusion’ Category

Chicken Lasagna


 

 

 

 

 

 

 

INGREDIENTS:

To make curry:

1.  Bone less chicken or minced chicken – 250 gm

2. Onion – 1 small

3. Tomatoes – 2 med size or Tomato puree – ¾ cup

4. Garlic – 2 pods

5. Salt – as reqd

6. Vinegar – 1 tsp

7. Fresh ground coarse pepper – 1 tbsp

8. Vegetable oil – as reqd

9. Cumin powder – ½ tsp

To make White sauce:

1. All purpose flour – 1 tbsp

2. Milk – 1 ½ cup

3. Butter – 2 tbsp

4. Salt – as reqd

5. Cheddar cheese – 2 tbsp

To make Lasagna:

1. Lasagna noodles – 8 pieces

2. Cheddar cheese – ½ cup (grated)

3. Spring onions or corriander leaves – ¼ cup finely chopped

PREPARATION:

To make curry:

1. Clean and grind the boneless chicken and set it aside. (It is not necessary to clean the minced chicken.)

2. To make tomato puree: Boil water in a pan and add to tomatoes until the skin leaves it intact.  Take off the skin, allow it to cool and grind it into a smooth paste.

3. Heat oil in a sauce pan, and toss in the crushed garlic and finely chopped onions with 1 tsp salt, cumin powder and ground pepper. Sauté it until the onion turns pink.

4. Add a tsp of vinegar and the minced chicken to it and sauté it until the chicken turns pale.

5. Add the tomato puree and give it a stir.

6. Add 2 cups of water and cook with lids on in medium flame until the gravy gets thicker.

7. Check for salt and turn off the fire.

To make white sauce:

1. Heat the butter in a sauce pan, and add the flour and blend together into a smooth paste.

2. Add the milk to the mixture and keep stirring until the mixture turns into a smooth saucy consistency.

3. Add the cheese to the sauce and turn off the fire. Cover the lid and allow it to stand for a while for the cheese to melt with the mixture.

4. Allow it to cool.

Assembling and cooking Lasagna:

1.  Boil water in a pan and add the lasagna noodles with 1 tsp oil and allow it to cook tender.

2. Filter the water and keep the noodles aside.

3. Grease the bottom of a rectangular bowl, and pour 2 ladles of chicken curry into it.

4. Arrange 2 or 3 of the cooked lasagna noodles so as to cover the curry.

5. Top the lasagna noodles with white sauce, and a ladle of chicken curry. Sprinkle with a tbsp of grated cheddar cheese.

6. Arrange another layer of lasagna noodles over the curry and repeat with white sauce, chicken curry and grated cheddar cheese.

7. Sprinkle with corriander leaves or spring onions over the last layer.

8. Allow an inch and half on the top of the bowl, for the lasagna to cook and raise.

9. Cover and cook for 30 minutes in microwave or until the tooth pick pieces the noodles effortlessly.

10.  When it is done, allow it to stand in the room temperature for 5 to 10 minutes before serving.

11. Serves 2.

Note:

For Pressure cooking:  Place the assembled bowl into the pressure cooker and cook for 5 whistles or 20 minutes. Taste differs from oven cooking to pressure cooker cooking.

 

 

Vermicelli – mutton Casserole


 

 

 

 

 

 

 

INGREDIENTS:

To make Mutton gravy:

1. Minced mutton – 400 gm

2. Onion – 2 medium size (finely chopped)

3. Ginger garlic paste – 1 tbsp

4. Curry leaves – 1 twig

5. Chilli powder – ¼ tsp

6. Turmeric powder – 1 tsp

7. Fresh ground pepper – 1 tbsp

8. Fennel seeds – 1 tbsp

9. Spices – (cinnamon stick – 1inch, Cardamom – 3, Cloves – 4, Bay leaves – 2, Star aniseed – 1)

10. Corriander leaves – ¼ cup finely chopped

11. Oil – as reqd

12. Salt – as reqd

13. Curry masala powder – ¼ tsp

To make the casserole:

1. Vermicelli – 1 cup

2. Onion – 1 small (sliced)

3. Capsicum – 1 small (deseeded and chopped)

4. Spring onions – ¼ cup finely chopped

5. Cheese (any) – ¼ cup

6. Yoghurt – ¼ cup (substitute for sour cream)

(To prepare yoghurt for this dish, place ½ cup of plain yoghurt in a muslin cloth and hang it for 2 or 3 hours for the whey to drain out.)

PREPARATION:

To make the Mutton gravy:

1. Take the minced mutton in a sieve or a thin cloth and clean in running water and allow it to stand to drain all the water and keep it aside.

2. Heat oil in a pan, splutter fennel seeds and the spices along with curry leaves.

3. Toss in the finely chopped onions along with 1 tsp salt and sauté it until it turns translucent.

4. Add the ginger garlic paste to the onions and sauté until the raw smell leaves the paste.

5.  Now, add the minced mutton along with chilli powder, turmeric powder, curry masala powder and freshly ground or crushed pepper.

6. Give it a stir and allow it to cook in low flame until the raw smell of the powders leaves the paste.

7. Add 1 cup of water and allow it to boil until the mutton is cooked and the gravy gets thicker.

8. Check for salt and garnish with coriander leaves.

To make the casserole:

1. Dry roast the vermicelli until light brown and keep it aside.

2.  Grease a casserole dish, with little butter and pour a ladle of mutton gravy in it.

3.  Now, slowly layer the top of the gravy with the roasted vermicelli.

4. Beat the yoghurt and pour it over the vermicelli.

5. Arrange the sliced onions, and chopped capsicum over it.

6. Pour the remaining gravy until the ¾ of the dish and top it with spring onions and cheese.

7. Lid the casserole and cook in microwave for 10 minutes in medium high.

8.  Bring the casserole out of the microwave and allow it to stand for few minutes before serving.

9. Serves 4.

 

Chicken Quiche with wheat tortillas


This is a westernized dish improvised and made special to savor Indian taste buds.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

1. Chicken fillet – ¼ kg

2. Onion – 1 medium size

3. Ginger garlic paste – 1 tbsp

4. Salt – as reqd

5. Turmeric powder – ¼ tsp

6. Chilli powder – ½ tsp

7. Pepper powder – 1 tsp

8. Corriander leaves – ¼ cup finely chopped

9. Cheese (any)  – 2 slices

To make sauce:

1. Eggs – 2 large

2. Milk – 3/4 cup

3. Butter – 2 tbsp

4. Salt – ¼ tsp

5. All purpose flour – 1 tbsp

6. Cumin powder – ½ tsp

7. Red chilli flakes – 1 tsp (optional- if u needed spicy)

To make tortillas:

1. Wheat flour – 1 cup

2. Salt – ¼ tsp

3. Vegetable oil – 1 tbsp

4. Warm water – ¼ cup

PREPARATION:

To prepare tortillas:

1. Take wheat flour in a deep bottomed vessel and add salt and oil to it and mix it up without any lumps.

2. Pour warm water gently and knead it into smooth dough.

3. Keep it aside for half an hour.

4. Make small balls of the dough and coat them with the wheat flour and roll into thin crepes.

5. Heat a pan and toss the crepe on the pan and cook for 30 seconds or until you see small pops on the tortillas/ (chappathi or roti in India).  Flip it to the other side and brush it with little oil and repeat the same with other balls.  (Approximately 5 or 6 tortillas can be made with this proportion)

6.  Keep them aside in a closed container.

To make chicken filling:

1. Clean and cut the chicken into small pieces.

2. Marinate the chicken with turmeric powder, salt, chilli powder, ginger garlic paste.

3. Heat oil in a pan, and toss in the sliced onions and sauté them until they are translucent.

4. Add the chicken to the onions and keep stirring until the chicken is tender and cooked.  Sprinkle the ground pepper and turn off the stove.

5. Set aside.

To prepare the sauce:

1. In a large bowl, whisk the eggs and add butter and milk to it one by one and beat until soft and fluffy.

2. Add the all purpose flour, salt, cumin powder, and chilli flakes and mix it into a smooth paste without any lumps.

3. Set aside.

To prepare the Quiche:

1. Grease a bowl and place one tortilla inside, spreading the edges out.

2. Arrange a layer of chicken filling and pour a ladle of sauce and sprinkle some cheese or cut the cheese slices into small pieces and toss them over it.

3. Tear another tortilla into half and place one half over the filling and repeat with another layer of chicken filling, sauce and cheese.

4. Repeat the same until the bowl is full or the ingredients are over.

5. Garnish each layer with a handful of chopped corriander leaves.

6. Cook in microwave for 15 minutes in medium high.

7. Serve hot for dinner.

8. Serves 3

Chicken Fajitas


 

 

 

 

 

 

 

INGREDIENTS:

1. Chicken fillet – 100 gm

2.  Fresh ground pepper – 1 tbsp

3. Chilli powder – a pinch

4. Grated ginger-garlic – ¼ tsp

5. Salt – as reqd

6. Oil – as reqd

7. Lettuce – Shredded ½ cup

8. Cheese (any)  – 1 slice or 1 tbsp

9. Wheat tortilla – 2 Pieces (for wrap)

10.  Vinegar – ½ tsp

PREPARATION:

1. Make thin strips of the chicken fillet and clean and pat dry them.

2. Marinate the chicken with fresh ground pepper, chilli powder, salt, grated ginger-garlic, vinegar and refrigerate them for ½ hour.

3. Heat a grill or a skillet, and cook the fillet with little oil over it.

4. When the chicken is cooked, remove from fire and keep it aside.

5. In another skillet, toast the wheat tortillas on both sides.

6. Arrange the cooked chicken fillet, lengthwise in the middle, sprinkle some cheese, toss in a handful of shredded lettuce and wrap it up. Use the cheese to stick the wrap together when the tortillas are hot.

7. Serve hot with ketchup or chili sauce.

8. Serves 2.

Crispy chicken rolls


INGREDIENTS:

1. White bread  – 4 slices

2. Chicken fillet – ¼ kg

3. Oil – as reqd

4. Cheese  – 4 slices

To marinate chicken:

1. Turmeric powder -  ¼ tsp

2. Chilli powder – ¼ tsp

3. Salt – as reqd

4. Pepper powder – ¼ tsp

5. Ginger garlic paste – ¼ tsp

6. Vinegar – ½ tsp

PREPARATION:

1. Clean and slit the chicken fillet into finger size 2 inch strips.

2. Marinate with the ingredients under “to marinate chicken”  and allow it to stand in the refrigerator for half an hour.

3. Heat a pan or grill and fry the chicken and keep it aside in a bowl.

To make the rolls:

1. Remove the crusts of the bread slices and cut into 2 rectangles each.

2.  Cut the cheese slices into rectangles and kee pit aside.

3. Take one rectangle slice of the bread and place the half cheese slice over it.

4. Keep one fried chicken over the edge of the slice and roll it.

5. Repeat the same with other slices.

6. Deep fry in oil and pat dry with tissues.

7. Serve hot as an evening snack.

8. Serves 4.

Chicken tortilla



 

 

 

 

 

 

 

INGREDIENTS:

1. Chicken fillet – 100 gm

2.  Fresh ground pepper – 1 tsp

3. Chilli powder – ¼ tsp

4. Grated ginger-garlic – ¼ tsp

5. Salt – as reqd

6. Oil – as reqd

7. Lettuce – Shredded ½ cup

8. Cheese (any) – 1 slice or 1 tbsp

9. Wheat tortilla – 2 pieces (for wrap)

10.  Carrot – 1 medium size finely chopped

11. Onion – 1 medium size finely chopped

12. Turmeric powder – ¼ tsp

13. Soy sauce (dark) – ¼ tsp

14. Spring onions

PREPARATION:

1. Clean and finely chop the chicken fillet.

2. Marinate the chicken with fresh ground pepper, chilli powder, salt, grated ginger-garlic, turmeric powder and refrigerate them for ½ hour.

3. Heat oil in a pan, and toss in the finely chopped onions and carrots along with 1 tsp of salt and sauté them.

4. When the onions turn pink and leaves out the oil, add the marinated chicken along with soy sauce and give them a stir.

5. When the chicken is cooked, add some spring onions and turn off the fire.

6. In a skillet toast the wheat tortillas on both sides or microwave it for 10 seconds.

6. Arrange the cooked chicken mixture in the middle longitudinally and, sprinkle some cheese, toss in a handful of shredded lettuce and wrap it up. Use the cheese to stick the wrap together when the tortillas are hot.

7. Serve hot with ketchup or chili sauce.

8. Serves 2.

Crust fingers


It’s a left over dish. As we know, most of the kids do not like the crust in the bread. It’s a simple dish to convert the leftover crust to a tea time snack.

INGREDIENTS:

1. Leftover crusts – 2 inch pieces (1 cup)

2. Oil – for frying

PREPARATION:

1. Heat oil a deep bottomed pan, and deep fry the crusts.

2. Pat them in a dry tissue and serve hot as a tea time snack.

Note:

Sprinkle some pepper and spice powders to added flavor.

 

Mint Sandwich in Whole meal bread


INGREDIENTS:

1. Whole meal bread – 4 slices

2. Onion – 1 medium size

3. Tomato – 1 big

4. Cucumber – 1 medium size

To make Mint paste:

1. Mint leaves – 1 bunch (leaves 1 cup)

2. Corriander leaves – ¼ cup finely chopped

3. Green chillies – 3

4. Ginger – 1 inch

5. Garlic – 4 pods

6. Cumin seeds – 2 tsp

7. Tamarind – 1 small lemon size

8. Grated Coconut – 2 tbsp

9. Channa dhal (kadalai parupu)– 1 tbsp

10. Salt – as reqd

11. Oil – as reqd

PREPARATION:

1. Dry roast channa dhal until brown and keep it aside.

2. Heat 1 tsp oil in a pan, add cumin seeds and follow it with chopped ginger and garlic and sauté it.

3. Add the green chillies, mint leaves and coriander leaves along with tamarind.

4. Stir often and cook with lids on in medium flame to allow the leaves to shrink.

5. When the leaves shrunk, turn off the stove and add the grated coconut and stir it up with the warm heat in the pan.

6. Remove from fire and allow it to cool.

7. Grind the roasted channa dhal coarsely and add the other ingredients with 1 tsp salt and grind coarsely or until the coconut is ground smooth.

8. Remove from mixer and transfer it to a bowl and keep it aside.

To make sandwich:

1. Toast the bread with little butter spread on it on both sides.

2. Spread the mint paste on one side of the bread slices.

3. Arrange the thinly sliced onions, tomatoes and cucumber according to your wish.

4. Cover it with other bread slice with mint paste, facing down.

5. Hold it in the center and gently cut down the crusts.

6. Run it over diagonally to make triangles.

7. Serve with ketchup of chilli sauce as an evening snack or breakfast.

8. Serves 4.

Chicken Burger


INGREDIENTS:

1. Bread crumbs – 3 tbsp

2. Oil – as reqd

3. Burger Bun – 1 pair

4. Chilli sauce or ketchup – as reqd

5. Mustard – as reqd

6. Lettuce – 1 tbsp shredded

To marinate:

1. Chicken fillet (breast pieces) – ¼ kg

2. Turmeric powder – ¼ tsp

3. Salt – as reqd

4. Yogurt – 1 tbsp

5. Chinese parsley/coriander leaves – ¼ cup (finely chopped)

6. Corn flour – 1 tbsp

7. Grated ginger garlic – 1 tsbp

8. Chilli flakes – 1 tsp

9. Chilli powder – ½ tsp

10. Pepper flakes/powder – ½ tsp

11. Soy sauce – ¼ tsp

12. Black pepper sauce (optional) – ½ tsp

13. Spring onions – 2 tbsp (finely chopped)

14. Olive oil/vegetable oil – 1 tsp

PREPARATION:

1. Keep the chicken fillet flat inside a plastic wrap and pound it evenly.

2. Add all the ingredients under “To marinate” in a bowl and mix well.

3. Allow it to stand for 15 to 20 minutes in the refrigerator.

4. Heat oil in a pan, grease it with oil, Place the chicken fillet on the pan by dipping it evenly into the bread crumbs and spread little oil around it. (Optional – chicken can also be deep fried)

5. Cook until it turns brown. Turn it to the other side and cook the same.

6. When it is done, remove from fire and set aside.

7. Take the two halves of the bun and spread a tsp of butter and toast it on the inner sides.

8. Place the bottom piece of the bun in a plate and put the cooked chicken piece on to it.

9. Slip in a slice of cheese over it.  Squeeze in some chilli sauce, mustard, or ketchup over it.

10. Sprinkle a little lettuce over the chicken and cover it with the other piece of bun.

11. Serve hot.

Note:

This is a dry dish. Add oil little by little. The chicken breast piece will not leave oil as in the chicken chops.  Adding more oil will let you burn the bread crumbs even before the chicken is cooked.

Vegetable sandwich with Rigdge guard paste


INGREDIENTS:

To make sandwich:

1. Bread slices – 6

2. Tomato – 1 medium size

3. Cucumber – 6 to 10 slices

4. Onion – 1 (sliced thinly across into circles)

To make Ridge gourd paste:

1. Ridge gourd – 1 med size

2. Grated coconut – 2 tbsp

3. Channa dhal (kadalai parupu) – 2 tbsp

4. Green chillies – 4 long

5. Ginger – 2 inches (chopped)

6. Garlic – 6 to 8 pods crushed

9. Salt – as reqd

10.Cumin seeds – 1 tbsp

11. Oil – as reqd

12. Tamarind – 1 tiny marble size

PREPARATION:

To make Ridge gourd paste:

1. Wash the ridge gourd in running water and pat dry it.

2. Remove the ends on both sides, and cut into 3 pieces (depends on the size, make 6 or 7 cm pieces approximately)

3. Slit the pieces into two, and scoop the inside off the ridge gourd.

4. Run the pieces in water once again and cut into 1 inch squares. Yes, we are going to use the ridged skin for this recipe.

5. Heat a pan, and dry roast the channa dhal until light brown and keep it aside. (make sure not to burn it.)

6. Heat oil in a pan, splutter cumin seeds and toss in the grated ginger garlic along with green chillies.

7. Follow it with the ridge gourd pieces, tamarind and sauté it until the pieces are cooked. (To check whether it is cooked, try to split a piece with a spatula and it should easily go off.)

8. Turn off the stove and add the grated coconut and stir until it blends with the hot ingredients and turns a little in its colour.

9. Allow it to cool.

10. First, grind the roasted channa dhal coarsely and add the ridge gourd mixture to it with 1 tsp salt and ¼ cup water.

11. Grind coarsely and remove from the mixer.

To make Sandwich:

1. Roast the bread on both sides slightly turning their colours.

2. Spread a spoon of ridge gourd paste on one side of the bread slices.

3. Place a slice of bread where, the paste coated side facing up.

4. Place a tomato slice in the middle.

5. Arrange the cucumber slices on four corners and an onion slice on the top.

6. Cover it with another slice with the paste coated side facing down.

7. Cut the edges on the sides and run into diagonally to make triangles.

8. Serve immediately.

9. Very nutritious.

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