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.

Unnakkaya - A Malabar Ramadan Snack and My 150th post

With this post today,A Bowl Of Curry completes it's 150th post here.It was a journey with lots of interactions,friendships and   learning experience through valuable comments .I would love to thank each of my fellow foodies out there,for their valuable response and support !

It is Ramadan period, a holy month for Muslims all over the world.As all of you know it is the time when they fast and pray each day and break their fast in the evening. Each Iftar day they make delicious snacks, juices, and rice and much more.Each one differ in taste and preparation from one another.

Malabar cuisine is known for their rich,flavourful and exotic in all senses.Being from Malabar, i have tasted many for their recipes and have shared some of them like Chatti Pathiri,Kakkarotti , Pazham Nirachathu , Arikadukka . Today i am sharing one of the famous and a perfect snack from Thalassery, which will melt in your mouth from the first bite, "Unnakkaya". The name and shape of the snack represents elongated "Cotton Pods". When we think of preparation feel it is a long process, but i would say even a bachelor who loves cooking can give it a try. The steamed plantain is filled with mixture lightly sauted coconut , sugar, scrambled egg, elachi powder in ghee called "Pandam" and deep fried in oil. If you don't like or use eggs you can avoid eggs and make it pure vegetarian. Over to the recipe... 

Ingredients

1. Ripe plantains /Nenthrapazham - 5 
2. Grated coconut - 1 cup
3. Sugar - 3 Tbsp or as needed
4. Raisins -  2 Tbsp
5. Almonds /badam  roughly chopped - 4 Tbsp (You can also use cashew nuts)
6. Cardamom powder - 1 Tsp
7. Egg - 1
8. Salt - a tiny pinch
9. Ghee - 1 Tbsp
10. Oil - for deep frying

  Preparation

• Cut each of the bananas into half and also the stems at both the ends. Steam the bananas in a steamer until cooked soft. You can even microwave the bananas and cook. BUT DO NOT OVERCOOK THEM as later it becomes mushy and wont be able to roll it tight .
• After cooling it, peel off the skin and cut into half and remove the black seed thread.
• Now mash it using a wooden spoon or with your hand into a very smooth dough without any lumps. Keep aside.
• Beat egg with a teaspoon of sugar, 1/4 tsp cardamom powder and salt. Keep aside.
• Heat a tsp oil in a nonstick pan and scramble egg. Keep aside.
• Now heat ghee, fry the raisins, let it puff up , remove from heat and keep aside.
• Add grated coconut and saute for 5 minutes till the moisture is absorbed.
• Add sugar, cardamom powder, raisins, scrambled egg and almonds. Remove from heat and keep aside to cool.
• Grease your palm and take little banana mixture, about a lemon size and flatten it with your thumb, place a 2 tsp of the filling inside., seal the edges and roll into cylindrical shape with elongated edges. Shape the remaining the same way.
• Heat oil in a kadai/deep bottomed pan for deep frying. Deep fry each of them into golden . Fry both the sides.
• Drain on paper towel and serve them hot.

Check out the recipe for Pachamulaku Thengaa Chammanthi

Notes

• Do no overcook the bananas, it will become watery and will become difficult to hold.
• If you don't like or use eggs you can avoid eggs and make it pure vegetarian.

Check out for more Ramadan recipes

        

    

   

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

Karimeen / Pearl Spot Fry - Kerala Style with kanthaari mulakku... Thani Naadan

Karimeen aka Pear Spot is the fish that is commonly found in the Kerala Backwaters around Alapuzha, Kollam and Kottayam . Nowadays with the boom of tourism this fish has become the most popular fish in North Kerala. This is served in every other resorts, home stays and house boats. One among the delicacy that is served,  is the Karimeen Pollichathu and Karimeen Moily. 

In my hometown Kannur , we don't used to get it much, but when we get i used to fry it in coconut oil after marinating the fish overnight with spicy crushed masalas. Now when i came to Bangalore, i have been seeing the fish in the market but never used to buy, thinking it is some other fish. But a few days back, one customer in the market overheard me and my husband talking in malayalam , he suddenly said..."buy that, it is our Karimeen, just fry it spicy with pepper masala".... My husband within seconds ordered for 1 Kg, before allowing him to complete his words....From then this fish has been a "King" in our fried seafood dishes...In Kerala , the fish and dish is quite expensive.. here in Karnataka , it is much cheaper.So we say, now that we have started buying it, it is sure gonna become expensive.. 

Over to the recipe , today i am sharing a yet spicy Karimeen Fry. The cleaned and slit fish is marinated with spicy masala. Instead of normal chilly, i have used Kaanthari Mulakku(a spicier version, though looks small,tiny and cute, but very spicy and healthy, i have heard it lessens cholesterol )

Ingredients

1. Karimeen / Pearl Spot (Clean and slit)  - 2
2. Pepper powder - 2 Tbsp
3. Turmeric powder - 1/4 Tsp
4. Red Chilly powder - 1 Tsp
5. Kaanthari mulakku (Bird's Eye Chilly) crushed- 6
6. Ginger crushed - 1" piece
7. Garlic crushed - 6
8. Salt - as per taste
9. Curry Leaves - 1 Sprig
10. Coconut Oil / Oil - 2 Tbsp
11. Coconut Oil/Oil -  for shallow frying

Preparation

• Mix all the ingredients and do not add water, if needed little more oil.

• Marinate the clean and slit fish with the prepared masala . Keep in for about 1 hour minimum.(If done overnight... delicious!!!)

• Heat coconut oil / oil in a pan,layer 2-3 sprigs of curry leaves and place the marinated fish on it.
• Fry both sides on a medium flame until golden brown.

Sending this entry to Ahlan Ramadan –The Healthy Way

Spicy Soya Chunks Fry - Meal Maker Fry

Ingredients

1. Soya Chunks - 200 grams
2. Turmeric powder - 3/4 Tsp
3. Red chilly powder - 3 Tbsp
4. Curry leaves -  4-5 Sprigs
5. Salt - as needed
6. Oil - for frying
7. Onion  for garnishing - cut into rings

Preparation

• Boil enough water to soak soya, add salt to taste.Add the soya chunks to the hot water and boil it for 2-3 minutes. (It will double in size).
• Switch off the flame and keep aside for 1/2 hour. Drain the water and wash under fresh running water, so that all the dirt goes. Now squeeze out the excess water completely, so that while frying it will not absorb oil.
• Cut them into halves.
• In a bowl ,combine turmeric, red chilly powder,salt and make a paste.(if needed add little water).
• Add the soya chunks to the prepared masala and mix well so that masala gets well coated. Keep it aside for at least half hour. The more the better.
• Heat 1/2 cup oil in kadai, when hot add curry leaves and marinated soya chunks , fry for a couple of minutes in medium heat until the soya chunks are dry and roasted. Fry them till they become golden brown in colour . Keep stirring in between.
• Drain in a paper towel.Fry the remaining.
• While serving garnish with onion rings and curry leaves.

Notes

• Adding curry leaves will give a good aroma and taste while frying.
• Also you can play with the spices you like . Mix it and fry it....
• Serve it chappathi or stuff inside any rolls..or simply munch it...

And here is Soya Chunks Fry prepared by Tanya who was so inspired by my Version ....though she is a budding food blogger she is really going well with her recipes ....Thanks so much Tanya for trying it out and happy that you and your family loved it..

Sending this to 1st anniversary celebration with giveaways ! of cook click n devour

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 

Bread Potato Fritters

Do you have left over bread in our fridge...Here is an easy tea time snack for you.. Just mix it up with boiled and mashed potato and masala's and deep fry to golden brown...

Recipe adapted from :Drools...

Ingredients

1. Bread slices - 8 - 10
2. Potato - 4
3. Green chilli - 2
4. Onion - 1 big finely chopped
5. Red chilly powder - 1/2 - 1 Tsp
6. Coriander leaves chopped - 1/2 cup
7. Sal - to taste
8. Oil - for deep frying

Preparation

• Wash and boil the potatoes, peel and mash it. Keep aside in a bowl.
• Dip the bread slices in water and squeeze out the water in it. Crumble it with your hand and add it
• to the mashed potato.
• Add the other ingredients to the bread potato mix and combine it well to a smooth dough.
• Take lemon sized ball from the mix and shape them into round or oval shapes. (You can smear some oil in your palm to prevent from sticking). Keep this aside for 30 minutes. (When you put the warm balls into oil it might break open and absorb oil.)
• Heat oil for deep frying.
• Deep fry the balls in hot oil, until golden brown. Drain on a tissue paper.
• Serve hot with ketchup or any dips you wish.

You can also try other potato dishes

• Spicy Potato Bhaaji
• Potato Masala Roast
• Veggie Nargisi Koftas
• Aloo Tikki Delight
• Cheera (Spinach) Bonda
• Bread Cutlet

Linking this to Priya of My Kitchen Odyssey event " Favourite recipes" and My Zesty Kitchen

Sending this to 1st anniversary celebration with giveaways ! of cook click n devour