Category Archives: Entree

Stuffed Bread Balls (Veg or Non-Veg)

 

Stuffed Bread Balls

Ingredients:

Bread Slices (one for each Ball)

Any stuffing: Chicken, Mince, Potato

Shredded cheese

Bread Crumbs (optional)

Stuffing:

Chicken roast (any leftover or from Supermarket (Deli section)- shredded

Chopped onion (small)

2 cloves Garlic Chopped

Small piece ginger chopped

1 small chilli chopped

Few chopped coriander leaves

Small boiled potato

¼ tsp Turmeric Powder

¼ tsp Pepper Powder

¼ tsp Garam Masala Powder

Salt to taste

Method:

Heat 2 table oil. Add chopped onion, garlic, ginger, chilli. When slightly fried add boiled and chopped potato. Add Powders and mix well. Add shredded chicken. Mix and add coriander leaves and salt. Remove and when slightly cool make lime sized balls.

Cut away the sides of the bread. Dip in water and immediately squeeze out the water by placing the slice sandwiched in your palms. Place the stuffing (chicken ball or any other stuffing ) in the middle of the bread slice. Sprinkle shredded cheese and then close the bread slice by pulling the ends towards the middle. Form balls and place this aside. You can dip the balls in bread crumbs at this stage.

Heat oil in a deep pan or you can shallow fry. When oil is hot, drop the bread balls with the bottom part of the ball (pulled ends) touching the oil first. When fried (after a minute or two) turn and fry the other side.

Remove to paper towels and then have with schezwan sauce or chilli sauce or tomato sauce or can be had plain.

Good for breakfast, snack or starter. Any time of the day

Chicken Fingers

Chicken Fingers

 

Ingredients:

250 gms Boneless Chicken Breast (cut into two inch strips or pieces)

Marinade

1/4 tsp Chilli Powder

1/4 tsp pepper powder

1 tsp Tandoori Powder

1 tblsp Ginger Garlic Paste

Juice of ½ Lemon

Salt ½ tsp

1.5 tblsp Worcestershire sauce

1 tblsp Oyster Sauce

Other Ingredients:

Rice Flour seasoned with ½ tsp Salt and ½ tsp pepper powder

1 egg

Breadcrumbs

Oil for frying

 

Method:

Clean and cut chicken into pieces. Add the chicken pieces to the marinade, mix and marinate for at least an hour in the refrigerator.

Beat one egg. Roll the chicken pieces (one by one) in the seasoned rice flour. Then dip in beaten egg, roll in breadcrumbs and deep fry till golden brown.

 

Spicy Chicken Livers Dry

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500 gms Chicken Livers

Ingredients:

12 Dry Red Chillies

5 Seeds Garlic

1 tsp Cumin seeds

¾ tsp Turmeric Powder

Small Ball Tamarind

12  pepper corns

Two sticks cinnamon

5 cloves

All the above ingredients to be ground fine in water.

1 Onion Chopped

15 Curry Leaves

1/2 scraped Coconut

Vinegar ( 1 to 2 tbls)

Salt (1.5 tsp) to taste

Chopped coriander leaves few stalks.

Method:

Clean and Cut Chicken Livers into 2 to 3 pieces each, wash well and boil the pieces with a little salt, 1 tsp pepper powder, ½ tsp turmeric powder, 2 tblsp vinegar and one cup water.

Grind and remove the masala and reserve the masala water.

Fry 4 tablespoons of the ground masala. Add the scraped coconut and fry till you get the fried coconut aroma. Remove the coconut.

Heat two tablespoons oil and add curry leaves and then fry the chopped onion. When brown add the ground masala and fry till dry. Add the masala water and again fry till nearly dry. Now add boiled chicken liver pieces and fry till they are coated with the masala. Now add the boiled water, vinegar, salt and allow to cook till the meat is nearly dry.

Check for salt and vinegar- add if required. Add the fried scraped coconut and mix well. Add chopped coriander leaves. Mix and remove from flame.

 

Gobi 65

gobi-65

Ingredients:

300 gms Cauliflower cut into medium Florets

Marinade

3 tsp Chilli Powder

1 tsp ginger garlic paste

Few coriander leaves – chopped fine (two stalks)

Few curry leaves – chopped fine (15)

Salt to taste (1/2 tsp)

1 tsp garam masala powder

4 tbsps Corn Flour

1 tbsp All Purpose Flour (Maida)

2 tbsp Rice Flour

2 tbsp Lime Juice

Water to mix

Seasoning

½ tsp of Chilli Powder

½ tsp of Garam Masala Powder

20 curry leaves

2 sliced green chillies

Oil for frying

 

Method:

Wash the Cauliflower Florets. Place in a vessel. Sprinkle ¼ tsp Turmeric Powder and ½ tsp salt. Pour hot water over the cauliflower to cover them. Keep for 5 Minutes. Drain and keep aside.

Prepare the marinade. The batter should be thick. Add the cauliflower florets. Mix and marinate for 10 mins.

Heat oil in a deep pan and fry the cauliflower florets. Fry in batches.  Remove and keep aside. In another pan add two table spoons oil. When hot add the curry leaves and sliced green chillies. Fry till crisp . Now add 1/2 tsp chilli powder and ½ tsp garam masala powder to the pan, fry for 30 secs. Mix and add the fried Cauliflower Florets. Toss and mix well- fry for a couple of minutes. That’s it. Gobi 65.

Bread Upma

 

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Ingredients:

1 Loaf Sliced Bread

1 Cup Beaten Yoghurt

1 tsp Mustard Seeds

1 tsp Fenugreek Seeds (Methi)

3 Tablespoons Oil

I big Onion or 2 small Onions finely chopped

Curry leaves (16)

1 tsp salt

1 tsp Turmeric Powder

3 Green chillies  chopped

5 Spoons Fresh Desiccated Coconut

A Bunch coriander leaves (chopped)

 

Method:

Cut the Sliced Bread into small cubes, mix with yoghurt and keep aside for half an hour. Chop the onions fine, chop green chillies, chop coriander leaves-keep aside.

Heat deep pan and when hot add oil. When oil is hot add mustard seeds and fenugreek seeds. When it starts spluttering add the onions and curry leaves and fry till onions loose its rawness. Add the chopped chillies and salt. Add turmeric powder and fry to mix well. Add the bread pieces and mix well. Fry till bread pieces loses its moistness due to the yoghurt and become dry. Add the desiccated coconut and mix well. Now put the flame off and add chopped coriander leaves. Mix well and remove from Stove (if electrical stove).

Fish Cutlets

 

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½ Kg Fish Meat (used Basa Fillet, can use other like Tuna)

Ingredients:

1.5 Onions

4 green Chillies

1½ inch ginger

1 bunch Coriander Leaves

All above to be minced fine

1 Egg

3 slices of bread

250 gms Potatoes- (boiled and peeled)

½ tsp Sugar

½ tsp Pepper Powder

½ tsp Turmeric Powder

½ tsp Cumin seed Powder

Alternatively use 2 tsp Stew powder

Vinegar and salt to taste

Toast Powder (bread crumbs)

Method:

Cut the fish into big pieces and then boil in little water along with a little turmeric, salt and pepper powder. Remove the fish and reserve the gravy for the bread. Mash the boiled potatoes. Flake the fish with a fork and add the fish to the mashed potatoes. Mince all the green masala. Broil the green masala and add to the mixture. Soak the bread in the gravy (the water in which fish was boiled). Squeeze out the water, break the bread into pieces and add to the mixture. Add egg, vinegar, powders, salt, and sugar and mix together.  Make small balls (if there is excess water, add bread crumbs). Form cutlets dipping in bread crumbs – on a cutting board, using a broad knife and your other hand to shape them.

Heat frying pan, add about 1.5 tbsp oil and shallow fry the cutlets on both sides. Remove to a paper towel to take off excess oil.

Urid Dhal Vada, Medu Vada or Biscuit Ambade or Urid Dhal Bonda with chutney.

 

Ingredients:

2 Cups of Urid Dhal (Black Gram Dhal)

2/3 or ¾  Cup Chana Dhal (Bengal Gram Dhal)

Both to be soaked in water overnight or at least for 6 to 7 hours

2 green chillies- chopped ginger

2 inches ginger – chopped ginger

1 Sprigs Curry leaves – chopped fine

Few coriander leaves – chopped

1/3 tsp Soda Bicarbonate or Baking soda

Pinch of Asofoetida or Hing

Fistful of scraped coconut (optional)

½ to 3/4 tsp salt

Oil for deep frying

For Chutney:

2 tbsps Dhalia

2 tbsps Scraped Coconut

2 tbsp Yoghurt

1 Clove Garlic

Small piece ginger

2 Green chillies

½ tsp Salt

Water

Seasoning:

2 tbsps Oil, 10 Curry leaves, ½ tsp Urid dhal, ½ tsp Mustard seeds

Method:

Drain the dhal’s and grind it with little water. This should be dry. Add chillies, ginger, curry leaves, coriander leaves, scraped coconut, asafoetida, soda bicarbonate and salt. Mix well.

Place a deep frying pan and add sufficient oil. Test to oil if heated. Drop little batter and it should come up immediately. Keep a vessel of water by the side of the pan to dip your hands. Take a little batter and drop it in the hot oil. Fry on both sides until golden brown and remove onto paper towels or strainer to remove excess oil. The oil should be medium hot. This will be biscuit ambade or urid dhal vada or urid Dhal bonda.

If the batter is not thick enough you will not be able to form Medu Vada (vada with hole). Add roasted rava to thicken the batter. Take a little batter, make a ball, place your thumb or finger in the middle of the ball (to form a hole) and drop it in the hot oil. Fry on both sides and remove onto paper towels or strainer to remove excess oil. Dip your hand in the water and then make the next one.

Method for Chutney:

Grind all the ingredients to a fine paste. Pour in a bowl. Place a small pan on stove. Heat oil and when hot add curry leaves and then mustard seeds. When mustard seeds start spluttering add urid dhal. When urid dhal becomes brown, remove from flame and pour over the ground chutney mixture and mix well.