Chicken Masala Pockets

Toady i made these delicious fried pockets filling with spicy chicken dry masala to enjoy a beautiful and lovely evening...

Ingredients

1. Maida/APF - 2 cups 
2. Salt - as needed
3. Water - as needed
4. Oil - for deep frying

For the filling

1. Chicken Boneless -250 gms
2. Turmeric powder - 1/4 Tsp + 1/2 Tsp
3. Red Chilly powder - 1 Tsp + 3 Tsp (according to taste)
4. Pepper powder - 2 -3 Tsp (according to taste)
5. Onion (Finely chopped)- 2 medium
6. Green chilly chopped - 3
7. Ginger-garlic paste - 2 Tsp
8. Fennel seeds - 1/2 Tsp
9. Garam Masala - 1/2 Tsp
10. Salt - to taste
11. Oil - 2 - 3 Tbsp

Preparation

It would be better if we make the filling first and keep it to cool.

Filling Preparation

• Cook chicken in a  kadai by adding 1/4 Tsp turmeric ,1 Tsp red chilly powder and salt with sufficient amount of water.Let it cook on a low flame till the meat is soft and all the water is absorbed. Cool it down and crush the cooked chicken in a chopper/food processor and keep aside.
• Heat 3 Tbsp of oil in a pan, add finely chopped onion and saute till onion turns pink to light brown . Add ginger-garlic paste and green chilly. Saute till the raw smells leaves.
• Now add 1/ Tsp turmeric powder, 3 Tsp red chilly powder, and and pepper powder . Saute for 2-4 minutes.
• Now add crushed chicken,garam masala and fennel seeds to it. Saute till the masala becomes dry and the colour changes to dark brown. Allow this to cool down well before filling.

For the pockets 

• Make a dough of the maida, salt and water. Keep it as you do for poori's or chapathi's. The dough shouldn't be too soft.
• Keep it covered for 10 minutes and pinch out balls as you do for chapathi/poori.
• Flatten them using a rolling pin. Fill in the prepared masala, as shown in the pics.

• Cover and seal all the sides properly, cut it using a pizza cutter or a knife or any cutter shapes you have.

• Deep fry them on both the sides until golden brown.

• Serve hot with ketchup or just as it is with your evening tea/ coffee. Chicken Masala Pockets ready... Enjoy!!!

Note

• If you wish you can use only wheat flour for making the dough or may use half maida and half wheat flour.

Chicken Roll | A Snack Recipe

Whenever i see others posting this recipe , i feel very tempted. Before when i used to see them displayed in bakery's i used to think how are they folding and filling inside it. They used to be really perfect to see and very tasty. I feel this kind of rolls are tastily made in Kerala (:D). I used to also buy and have it at home , my kids just love those.So they were like when is our home chef going to try these. So when all things were ready in my kitchen, i made and surprised my family and they were very happy. I served them for tea and got vanished just like that....i saw them licking the sauce later and they said "while making these you should make lots...hehhee....". I was satisfied...it is a very good snack for parties and small get together's... I enjoyed , hope you will also enjoy these..
A delicious starter that can be served for small or even big get togethers...

Ingredients

For Pancakes

1. Maida/All Purpose Flour - 2 cups
2. Egg - 1
3. Salt- as needed
4. Water - as needed

For the filling

1. Chicken Boneless -250 gms
2. Turmeric powder - 1/4 Tsp + 1/2 Tsp
3. Red Chilly powder - 1 Tsp + 3 Tsp (according to taste)
4. Pepper powder - 2 -3 Tsp (according to taste)
5. Onion (Finely chopped)- 2 medium
6. Green chilli chopped - 3
7. Ginger-garlic paste - 2 Tsp
8. Fennel seeds - 1/2 Tsp
9. Garam Masala - 1/2 Tsp
10. Salt - to taste
11. Oil - 2 - 3 Tbsp

For Coating

1. Bread crumbs - as needed
2. Egg beaten - 2 or 3
3. Maida - as needed (for the sealing and coating batter)
4. Water - to make a paste

Preparation

Making filling

• Cook chicken in a  kadai by adding 1/4 Tsp turmeric & 1 Tsp red chilly powder and salt with sufficient amount of water.Let it cook on a low flame till the meat is soft and all the water is absorbed. Cool it down and crush the cooked chicken in a chopper/food processor and keep aside.
• Heat 3 Tbsp of oil in a pan, add finely chopped onion and saute till onion turns pink to light brown . Add ginger-garlic paste and green chilly. Saute till the raw smells leaves.
• Now add 1/ Tsp turmeric powder, 3 Tsp red chilly powder, and and pepper powder . Saute for 2-4 minutes.
• Now add crushed chicken,garam masala and fennel seeds to it. Saute till the masala becomes dry and the colour changes to dark brown. Allow this to cool down well before filling.

Making Pancakes

• Make a thin batter as for making a usual pancake batter. 
• Heat a non-stick frying pan or tawa and make pancakes.

Making the rolls

• Take  a pancake. Place 1 Tbsp of the filling and fold from the sides and roll it.
• Stick the sides with the maida paste made with maida and water. Arrange all the rolls.
• Dip each rolls in the beaten eggs, and roll in the bread crumbs very carefully. 
• Heat oil for deep frying and when hot, make the flame to medium.
• Now deep fry each of the rolls to golden brown.
• Serve hot with tomato ketchup or any dip you wish.

Notes

• Do not make the pancake batter too loose, as later they might become hard.
• Adjust pepper powder accordingly for the masala filling.
• Make sure the masala is cool enough.
• Seal the sides proper;y, otherwise there is a chance for the masala to pop out.

Chicken Balls Pepper Fry

Ingredients

1. For meat balls
2. Minced meat - 1/4 Kg (I used chicken)
3. Onion finely chopped - 3
4. Green chilly chopped - 4
5. Turmeric powder - 1/4 Tsp
6. Red chilly powder - 1 Tbsp
7. Pepper powder -  1 Tsp
8. Ginger garlic paste - 1 Tbsp
9. Garam Masala - 1/4 Tsp
10. Curry Leaves chopped - 1 sprig
11. Salt

For Masala

1. Onion chopped - 1/2 cup
2. Green chilli chopped - 3
3. Curry Leaves - 1 Sprig
4. Grated coconut - 2 Tbsp
5. Finely chopped ginger and garlic - 1 Tsp
6. Red chilli powder - 1 Tsp
7. Turmeric powder - a pinch
8. Garam Masala - 1/2 Tsp
9. Pepper powder - 1/2 Tsp
10. Coconut Oil /Oil  - 2 Tbsp
11. Salt

Preparation

• Mix all the ingredients for  making the meat balls. Keep it for 15 minutes and make small balls. Keep for 10 minutes . (You can smear some oil/water on your hand and roll to balls without sticky).
• Boil water and cooked balls in it,until cooked.[U will be able to see the colour change. it will take just 5 - 8 minutes].
• Drain the balls and place on a tissue paper (to absorb moisture).
• Heat oil in a pan, add onion green chilli and curry leaves.
• When onion changes is colour , add the grated coconut and ginger-garlic chopped.
• Now add all the powders and mix well.
• Add the cooked meat balls and adjust salt.
• Serve hot.

Note

• You can also fry the meat balls instead of boiling / steaming.

Sending this entry to Ahlan Ramadan –The Healthy Way

Chicken and Egg Fried Rice

Ingredients

1. Basmati Rice - 2 cups
2. Water - 7 cups
3. Chicken - 3/4 cup (cooked with a pinch of pepper and salt and then shredded.)
4. Eggs - 2
5. Onion Chopped- 3 small
6. Carrots Chopped - 3 medium
7. Cabbage Chopped - 1/2 cup
8. French Beans Chopped - 1/4 cup
9. Garlic Chopped - 2 Tbsp
10. Ginger Paste - 2 Tsp
11. Green Chilly chopped - 2
12. Spring Onion Whites Chopped - 2 Tbsp
13. Soy Sauce - 1 Tbsp (I used Dark Soy - Ching's)
14. Green Chilli Sauce - 2 Tbsp
15. Pepper powder - 3-4 Tsp
16. Spring onion chopped - a handful
17. Oil - 3 Tbsp

Preparation

• Soak rice in water for about 10-15 minutes. In the meantime boil the required amount of water.
• Drain the soaked rice and add it to boiling water. Cook it uncovered until the rice is 90% cooked(not soft and be very careful not to get overcooked).
• Once cooked add a little salt and drain the water thoroughly. You can either let the rice cool in a fridge overnight or if you want to cook immediately , spread out the rice on trays and cool under a fan thoroughly. Spread using a fork very gently, so that the rice wont break.
• Beat 2 eggs by adding a pinch of salt. Heat a tablespoon of oil and scramble it. Keep aside.
• Now heat oil in a large pan or wok ( i used my non stick biriyani pot), add crushed garlic ,ginger and chopped green chilly. Once it browns add chopped spring onions and onions to it.
• Cook until onions turn soft and translucent. Now add all the chopped vegetables. Saute till the veggies are cooked.
• Add in salt as needed.Add soy sauce , green chilly sauce and pepper powder. Saute well for a minute.
• Now add the scrambled eggs and shredded chicken. 
• Add the cooked rice and gently mix so that the masala is evenly distributed.
• Garnish with chopped spring onions.
• Serve hot.

We enjoyed it with Hot Chilli Chicken....You too Enjoy...............

Try out side dishes for Chicken Fried Rice

   

Chicken Sausage Sandwich

A sandwich is a delicious treat that you can customize with any number of flavours.Is is one of the best quick snacks that are filling and nutritious. You can just mix up with any number of flavours...Sandwich is perfect for breakfast, lunch time treat or an evening snack. Today i made a Chicken Sausage Sandwich...which was really filling.....i packed this for my son for dinner...

Ingredients

1. Bread slices - 8 (Fresh Sandwich Bread)
2. Onion finely chopped - 2 Big
3. Carrot finely chopped - 2
4. Cabbage shredded - 1 cup
5. Turmeric powder - a pinch
6. Red chill powder - 1/2 Tsp
7. Pepper powder - 1/2  Tsp
8. Green chilli sauce - 1 Tbsp
9. Soya sauce - 1/2 Tsp
10. Chicken Sausage  - 4 nos, thawed and sliced to round pieces (i used Venky's)
11. Tomato sauce - 1 Tbsp
12. Green chilli sauce - 1 Tbsp
13. Coriander Leaves finely chopped - 1 Sprig
14. Oil - 2 Tbsp + 2 Tbsp
15. Salt - to taste
16. Butter(soften) - to spread on bread (as you wish)
17. Mayonnaise -  to spread on bread (as you wish)

Preparation

• Heat 2 tbsp of oil , add the sausages. Let it brown on both the sides. Add tomato and green chilli sauce.
• Meanwhile butter one side of the bread and the other side with mayonnaise.
• Heat oil in a pan, add onion, sauté till soft and transparent.
• Now add cabbage and carrot. Sauté till raw smell leaves ,soft and cooked.
• Add turmeric , pepper and red chill powder.Add salt.
• Now add in the sauces and chicken sausages to it.Mix well.
• Add the chopped coriander leaves to it.
• Place the masala on the buttered side of the bread, place the other mayo slice on top. Press a little.
• Toast both sides on frying pan.(you can even grill it/ simply serve it like that).
• Chicken sausage sandwich ready to be served.

Linking this to Lunch Box series - Kids Delight Event and a pretty Giveaway! and spicing your life 

'Chatti Pathiri' - Layered Pathiri - Indian Lasagna

 

Chatti Pathiri is a layered dish made in the Northern Malabar region of Kerala, mainly Kannur, Thalassery and Calicut. This is made with either sweet or savory (meat) filling. It is mainly made by the Muslim community during the Ramadan period as an evening snack. It is also called as “Chatti Pathal/Atti Pathal”.

I have made the savory version of it and I am making it for the first time…It comes with 10-12 layers of crepes/pancakes, each layer of crepes/pancakes sandwiched with meat filling and then coated with egg mixture. You can either bake it or cook it on stove top. I cooked it on stove top. 

This is a very rich dish that it would keep you full for longer. After having a piece of it,i didn't have my dinner, it was that full.

When i did a search on internet, i saw that many have recalled it as the "Indian Lasagna" and in Ria's collection it is smartly mentioned as the "Malayalee Lasagna".

Ingredients

For the pancakes/crepes 

1. All purpose flour - 1 1/2 cups
2. Egg - 1
3. Salt - as needed
4. Water - as needed

From this you will get 10 - 12 crepes / pancakes depending on the size (round shape) of it. Make it depending on the diameter of your pan.

For the Masala Filling

1. Chicken Boneless - 1/2 Kg
2. Onion - 7 small
3. Green chilly - 6
4. Ginger-garlic paste - 3 Tsp
5. Turmeric powder - 1/2 Tsp 
6. Red Chilly powder - 3/4 Tsp
7. Chicken Masala - 1 Tbsp (I used eastern Chicken Masala)
8. Garam Masala - 1/4 Tsp
9. Fennel powder - 1/4 Tsp
10. Curry Leaves chopped - 2 Sprigs
11. Coriander Leaves chopped - 1/2 cup
12. Salt - as needed
13. Ghee - melted

For the coating

1. Eggs - 5 (beaten or more depending upon the size of your pan to get the coating and nice shape. I used only 4 eggs, thats why i couldn't get the side correct)
2. Milk -  2 Tbsp
3. Pepper powder - 1/4 Tsp
4. Salt - a pinch

Preparation

Masala Preparation

• Boil chicken pieces with little salt, turmeric and pepper powder. Let the chicken absorb all the water. Cool it down and shred/cut  into pieces.
• In a pan heat oil, add finely chopped onion and green chillies. Fry till onions turns translucent and little brown.
• Add ginger-garlic paste. Sauté till the raw smell goes. Add a sprig of chopped curry leaves to it.
• Add the masala powders and salt to it. Sauté well for few minutes.
• Now add the shredded chicken to it. Mix well and cook closed for 5 minutes.The masala should be a dry.
• Garnish with coriander leaves. Remove from fire and keep aside to cool.

Making Pancakes/Crepes

• Mix flour,egg,salt and enough water in a blender. Blend it to a thin batter.
• Now heat a nonstick pan on a medium heat. Pour a ladle full of batter to the pan and swirl it to a thin round shape using the back of the spoon, like how you swirl it for making dosa. Cook on both the sides. (Do not have to make it crispy)
• Prepare crepes using the remaining batter, you may get up to 10 -12 crepes out of this batter. Keep it aside.
• Make sure that the pancakes do not stick to each other, it might be a pain to separate them.
• Do not change the heat of the pan.

For Coating

• In a wide plate/bowl, beat the eggs and milk , add salt and pepper powder.( I found plate easy ).

Layering

• You can use a small or medium sized non-stick sauce pan/frying pan for the final cooking. With this you will get a cake shaped Chatti pathiri.
• Now grease the sauce pan with ghee.
• Take a pancake/crepe and dip it in "For coating" mixture.
• Place this as the first layer of the "Chatti Pathiri". Spread 1 to 2 tablespoon of the chicken filling evenly over the crepe.Pour a spoon of coating on the sides of the layer and press the masala.
• Now dip the next crepe in egg mixture, make the second layer, spread chicken filling and repeat the same as for the first layer.
• Continue doing the same , until you get the final top layer as the crepe.
• Pour the remaining coating mixture onto the sides and top of the crepe.
• Drizzle a tablespoon of ghee on the sides and top of the crepe.
• Hold both the sides of the sauce pan and give a small shake so that the coating gets through the sides of the pan.
• Cover it with a lid and cook on very low fire for about 30 - 45 minutes.In between check it. If you see the sides golden brown in colour, off the flame  and cover it with a plate and gently flip it over.
• Grease the pan with 2 teaspoon of ghee, gently transfer the chatti pathiri to the pan, but with the top side down .This is done to get a light brown colour on the top side of it. Just cook for 2 minutes. Off the flame.
• Remove from stove and again cover the pan with a plate and slowly flip it over.
• Cool it down and cut like a cake and serve.

Sending this to cook-with-comfort event by Sapana

Kakkarotti - Steamed Rice Dumplings in Spicy Chicken Sauce

Kakkarotti, again here i come with yet another well known dish from Malabar.In different areas of Malabar it is called in various names as Kunji Pathiri, Kunji rotti, Kunji pathal and goes on.I tasted this dish , when i had been to my daughter's friends home, as they had invited us for Ramadan. This dish and many others were very new to me..Since i have started this blog, i am recollecting many dishes from the past. This is one of the dish i loved to make at least once a month at home.

Serves -> 3 - 4 people

Ingredients

For the dumplings

1. Pathiri Podi / Appam podi/Rice flour- 1 1/2 cups (I used pathiri podi)
2. Boiling Water - 2 cups
3. Shallots - 8 - 10
4. Grated coconut - 1/2 cup
5. Fennel seeds - 1/4 Tsp
6. Salt - as needed
7. Oil - 1/4 Tsp

For the masala

1. Boneless chicken cooked with a Tsp of turmeric powder, pepper powder and salt - 1 cup- chopped
2. Grated coconut - 1 cup
3. Onion - 3 nos small
4. Green chilly - 3
5. Turmeric powder - 1/4 Tsp
6. Red chilly powder - 1 1/2 Tsp
7. Fennel seeds - 1/2 Tsp
8. Garam Masala - 1 Tsp
9. Curry leaves - 2 Sprigs
10. Salt as needed
11. Oil - 2 Tbsp

Preparation

Making of rice dumplings 

• In a mixer, add shallots, grated coconut, fennel seed and grind it.
• Take the pathiri podi in a bowl, add the grounded ingredients , salt , mix it and slowly add boiling water to it. 
• Mix well with a spatula. Mix and make a thick and smooth dough.
• Grease your palm with little oil and make small marble sized balls. Slightly press the center of the balls with your finger to give a good shape.(I just love to do this and make my daughter also help me ... also she will be behind me when i am cooking anything special.. to take down the notes and the measurements...).
• Steam this for 20-25 minutes. Transfer it to a plate and cool it. Steam the remaining balls also.

Making of the masala

• In a mixer, grind grated coconut, onion, green chilli and fennel seeds. Grind to a coarse paste.
• Heat oil in a pan, add the coarsely grind masala to it.Let the raw smell of the masala go and cook the masala.
• Add turmeric and red chilly powder to it. Adjust salt.
• Add the cooked and chopped chicken pieces to the masala. Mix well.Saute for 3-5 minutes.
• Add the rice dumplings to the masala. Mix well and add garam masala to it.Also add the stock water if needed. Cook for 5 minutes until masala is well coated and the sauce becomes thick. 
• Finally garnish with curry leaves.
• Ready and serve hot.

Sending this to WTML & Gayathri’s Announcement Page


Sending this to cook-with-comfort event by Sapana

My First Guest Post - CHICKEN MASALA VADA

Today i am happy to be guest writing to one of my blogger friends. She is Priya Elias of 'The Humpty Dumpty Kitchen'. This name was something which caught my eyes...cute and a bit naughty...and i was in love with the name of her blog.Few weeks back i got her mail, regarding the 'guest post' she hosted on her blog. I just grabbed it , as it was my first ever one. Thanks a lot for this wonderful opportunity.

PLEASE visit her blog "The Humpty Dumpty Kitchen", for this recipe and do check out some of her recipes and her beautifully clicked gorgeous pictures. I came to know about through this blogging world. I adore the way she writes in each posts and how she mentions her hubby,"The Techie Man".

As i was digging my head, what to post, i thought, why not something from Malabar???. So i prepared this snack, named by my family, as "Chicken Masala Vada". It is inspired from Malabar Muslim snacks. For the full recipe check out here.

Thanks Priya for giving me this opportunity and letting me take over your blog for a day. Happily looking forward to a growing friendship.

Chicken in pepper masaala

Ingredients

1. Chicken - 1/2 Kg
2. Onion - 2
3. Tomato - 2
4. Green chilly - 3
5. Turmeric powder - 1/2 Tsp
6. Pepper powder - 4 -5 Tsp
7. Garlic crushed- 1/2 Tsp
8. Ginger crushed - 1/2 tsp
9. Salt - as required
10. Coconut milk(Thick) - 1/4 cup
11. Ghee - 1/2 Tsp
12. Oil - 2 Tbsp
13. Curry Leaves - 1 Sprig
14. Coriander Leaves - 1 Sprig

Preparation

• First marinate the chicken with turmeric powder, pepper powder and salt. Keep for 1/4 to 1/2 hour.
• Heat oil in a pan, saute sliced onions, cooked till soft and transparent. Add sliced tomatoes and slit green chillies to it. Saute until the moisture is absorbed.
• Cook on low flame, add ginger to it. Saute well till the raw smell goes.
• Now add the marinated chicken pieces to it with 1/2 cup of water to it(Mix water in which the chicken was marinated). Cook closed on slow fire.
• When the chicken pieces are cooked and soft, slowly add the coconut milk to it. ( Do not let it boil.). Mix well.
• Add garlic and ghee to it. 
• Garnish with fresh curry leaves and coriander leaves.

And this recipe was tried by my blogger friend Tanya of Easy and Simple Foods and here is her recipe....

Pepper Chicken Fry... HOT!!! Hot!!!

Ingredients

1. Chicken Legs - 4 pieces
2. Turmeric powder - 1/4 Tsp
3. Pepper powder - 1 Tbsp (depends upon you)
4. Soya Sauce - 1 Tsp (Optional)
5. Curry Leaves - 2 Sprigs
6. Salt
7. Oil for shallow frying

Preparation

• Clean chicken legs and marinate it with turmeric powder, pepper powder, soya sauce, salt and a tablespoon of oil.
• Marinate and keep for one hour.
• Heat oil a nonstick pan, shallow fry the marinated chicken legs on low flame.
• Add curry leaves while frying..
• Do not over fry it.
• Serve hot with any dipping sauce.. or serve with any course of lunch, dinner.. or as you wish..Enjoy!!!!

Note

• If you add curry leaves during frying any meat, it will not stick to the pan and also will a give you a different aroma.

I am sending this to Weekend Gala Dinner Extravaganza #12