Stuffed Makhani Anda Paratha With Homemade Frankie Masala

Paratha is an easy breakfast, lunch or dinner recipe. Have a Stuffed Makhani Anda Paratha which is protein packed and super healthy, it as has eggs, made with whole-wheat flour and a Homemade Frankie Masala which adds an extra oomph, what would one want more for a nice breakfast or a meal in itself. Stuffed Makhani Anda paratha, is stuffed buttery egg paratha, an easy Indian brunch or meal in itself made with egg-stuffed in chapati dough rolled and cooked on a griddle.

Ingredients

For the Dough
2 Cups Wheat flour dough

Salt to taste

Water as needed
For the Stuffing

3 Egg(boiled) - grated
2 Medium Boiled Potato - Grated - for binding 

1 Teaspoon Heaped Homemade Frankie Masala
1 Green chillies - finely chopped 

2 Tablespoon Chopped Coriander leaves 

Salt To Taste 

½ Teaspoons Roasted Cumin powder 

¼ Teaspoons Garam masala powder
1 Tablespoon Heaped Mayonnaise 

1 Teaspoon Chilled Butter - grated 

Method
For The Stuffing

Boil the eggs and refrigerate them for 2 hours at least ( this makes a it easy to grate it).
Grate boiled eggs and potatoes. Mix all the given ingredients for the stuffing well. Taste for seasonings or add as required according to your taste. 

Make equal size balls.
For The Dough

Take the flour, salt into a large bowl, mix well, add water little at a time and knead it into soft smooth e dough. Keep it covered for at least 20 minutes. Then divide the dough into ball smaller than the size of the filling.

Take a ball of dough roll it into a small circle add the stuffing in between

then close it remove any excess dough.

Press the edges using hands and just roll edges of the paratha.

Roll it into a medium thick paratha, dusting the work surface with flour generously. Place each paratha on a parchment paper or a brown paper ( this become easy to lift and place it on the griddle, chances of the paratha breaking is nil).

Heat a griddle / tawa, when the griddle is hot then just the paper along with paratha and place it on the griddle and take off the paper. Let this cook on medium low flame till one side is done then flip it and and cook the other side, brush a little butter on both sides, till golden brown spots appear. 

Take this on to a serving plate. 

Enjoy with yogurt, pickle or ketchup. A delicious and filling meal.

Homemade Frankie Masala

2 Tablespoon Red Chilly powder
2 Tablespoon Amchur powder
1 Tablespoon Chaat Masala
2 Tablespoon Coriander Powder
1 Tablespoon Cumin Powder
1 Teaspoon Garam Masala Powder
½ Tablespoon Salt
Method

Mix well and ready. I use this in many of my recipes, this is as good as an all purpose chapati masala which adds an extra oomph to any dish you prepare.

Refrigerate this masala for better shelf life, to retain it flavor and color.

Lables: Breakfast, Egg, Mashed Potatoes, Whole Wheat Flour, Parathas, Indian Breads, Main course, Stuffed Flatbreads, Healthy, Breads, Homemade, Frankie Masala, Masalas,

Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seasonings#EattheWorld

These Jerk Chicken wings are spicy and sweet with an earthy flavor I, am sure you will enjoy. It's made with Homemade Jerk Seasonings which is preservative free an easy to make with all spices that are in your kitchen pantry. I served this rice with Jerk Chicken Wings and this was a perfect combo which makes for an excellent dinner or appetizer.

Made the Jerk Chicken wings a little saucy, served this with Coconut & Beans Rice which is a perfect combo. But you can dry them up if you want to serve as an appetizer.
Ingredients
250 Grams Chicken Wings With Skin
2 Tablespoons Oil
Ingredients For Marination
Blend all the ingredients to gather to a fine paste
1 Spring onion - finely chopped
4 Cloves Chopped Garlic
1 Teaspoon Chopped Ginger
1 Tablespoon Ketchup
1 Tablespoon Soy sauce
1 Tablespoons Lemon juice
½ Teaspoon Salt or to taste
For the Homemade Jerk Seasoning
1 Tablespoon Garlic powder 
3 Teaspoons Cayenne Pepper powder
2 Teaspoons Onion powder
2 Teaspoons Dried Thyme
2 Teaspoons Dried Parsley
2 Teaspoons Brown or White Sugar
2 Teaspoons Salt
1 Teaspoon Paprika powder
1 Teaspoons All Spice /Garam Masala Powder
½ Teaspoon Black pepper powder
½ Teaspoon Red Chilly Flakes
½ Teaspoon Nutmeg powder
¼ Teaspoon Cinnamon powder

Method

For the Homemade Jerk Seasoning

Combine all ingredients, in a small spice jar and pulse it once or twice till well mixed. 

Store in an airtight container.
For the Chicken Wings

In a blender add all the ingredients for the jerk chicken wings with a tablespoon heaped of jerk seasoning till blended. Rub this mix into the chicken wings and marinate the chicken for 4 -6 hours in the refrigerator.

Heat oil in a wok, add in the marinated chicken and fry for 2 minutes on high flame. Then reduce the flame to low. Cover and cook until tender, adding ½ cup water. When the wings are done and the gravy is thick/saucy switch off the flame. Serve this with a sprinkle chopped spring onions greens and dash of spice seasoning on top.

Serve immediately.
                             

Enjoyed this with Jamaican Coconut & Beans Rice

Labels: Jamaica, Jerk Seasonings, Homemade, Chicken, Chicken Wings, Main course, Eat the World, Masalas

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month we are travelling to Jamaica.

Check out all the wonderful Jamaica recipes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Pandemonium Noshery: Pumpkin Rice 

Culinary Adventures with Camilla: Jamaican Stew Peas 

Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup 

Palatable Pastime: Jamaican Jerk Chicken Burger 

Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seasonings 

CulturEatz: Jamaican Ginger Beer Recipe 

A Day in the Life on the Farm: Banana Fritters 

Sugarlovespices: Jamaican Beef Patties 

Making Miracles: Jamaican Chicken Stew 

Kitchen Frau: Rice and Peas (Coconut Rice and Red Beans)

Homemade Plain Garlic Salt & All-Purpose Seasoning

Gather the ingredients for this seasoning which are just two and you are ready to go.  

This recipe is homemade, cheap and so naturally pure which is absolutely preservatives free of additives, no flavoring enhancers etc.

Measurement 200 Ml Cup

Ingredients

20 Big Cloves Or Big Pod Garlic or 
1 Cup Sea Salt 

Method

To peel the garlic (I just microwave it for 30 seconds to a minute and the peels fall right off).

Add the  sea salt and  garlic cloves to a small spice grinder and process until the garlic is finely minced and the consistency is like moist sand--approx. 30 seconds of processing.

Spread the salt/garlic mixture on a large baking sheet that's been lined with parchment paper or silicone / silpat mat . (use the parchment paper or silicone / silpat mat or else it will stick to the baking pan and damage it)

Bake it at 120°C for an hour or more until it's dry and crisp. It should break off in pieces. It shoudn't brown; the low oven temperature dries it out and also cooks it without browning it. Cool this completely. When cooled, take is out and again just pulse it it in a spice grinder your homemade plain Garlic Salt & All Purpose Seasoning is ready to use. It so easy, If you check out many of my recipes I have used this. You have to just be careful while adding salt to the dish.

I use this on fried eggs they taste amazing. Use this all purpose seasoning where ever garlic and salt is required and everything else that needs a savory flavor boost, it gives a amazing taste to the dish. Stays at room temperature to 6 to 8 months. In the refrigerator for years, the container should be air tight.

Labels : All Purpose Seasoning, Garlic, Garlic Salt,  Sea Salt, Chutneys & Dip, Homemade, Masalas

Simple & Quick Veg Mexican Rice

This is a spiced and flavorful Veg Mexican rice with Homemade Fresh Mexican Paste. I have already posted a Homemade Mexican Spice Mix, but this fresh paste has a totally different taste, do try this and you will love it.

Ingredients 

For The Fresh Mexican Paste
1 Each Red & Yellow Bell Pepper/Capsicum
3 Medium Tomatoes
4 Dried Kashmiri Red Chilies
8 Big Cloves Garlic
1 Medium Onion
Salt To taste
1 Tablespoon Olive Oil

Serve Two
250 Ml Cup Measurement
For the Rice
1 Cup Rice
2½  Cups Hot Water

1 Vegetable Stick Cube
1 Medium Onion - finely chopped
1 Fresh Green Garlic or 2 Cloves Minced Garlic

2 Tablespoons Olive Oil

Method
For The Fresh Mexican Paste 

Roasted the red and yellow bell pepers on the gas flame till the skin is charred. Peel the skin and roughly chop them.
Roughly chop the tomatoes, onion and garlic.

In a pan sauté tomatoes, capsicum, garlic and red chillies together in a tablespoon olive oil on medium high flame. Keep stirring till they are slightly charred but do not to burn it. Cool it. 

Then blend it in a mixer jar with little water to a fine paste.

Here our Mexican Paste is ready.

  The  leftover paste,  label and freeze it in a container.

For the Rice 

Heat  olive oil in a kadai/pot, sauté onions till translucent, add the chopped fresh green garlic and 3 tablespoons of the prepared Mexican Paste, fry for a minute, now add the washed rice and toss it lightly for a minute add the stock cube and mix it well, add hot water and bring this to a boil, let it simmer for 2 minutes on medium high flame,  give it a light stir. Cover with a lid and cook till rice is done for about 10 - 15 minutes . Stirring in between after every 3 minutes. Taste for salt add if necessary at it.

Simple & Quick Veg Mexican Rice is ready!!

I, enjoyed this with  Mexican Style Shrimps 

Labels: Rice, Vegetarian, Vegan, Gluten Free, Homemade, Masala, Mexican, Capsicum, International Cuisine, Serves Two, Main Course

Homemade Mexican Spice Mix

Homemade Mexican Spice Mix is preservative free and gluten free. 

Ingredients

4 Tablespoons Red Chili Powder
1 Teaspoon Red Chilly Flakes
¼ Teaspoon Heaped Cayenne Pepper
1 Teaspoon Oregano
1 Tablespoon Smoked Paprika
1 Tablespoon Heaped Cumin powder
1 Teaspoon Garlic powder
1 Teaspoon Onion powder - Homemade
1 Tablespoon Sea Salt
1 Teaspoon Heaped Black Pepper Powder

Method

In a small bowl, stir together all of the spices, mix well and store in an airtight jar.  

For longer shelf life and  to retain the color, refrigerate it.

Labels :  Homemade, Masalas, Mexican, Mexican Seasoning,  Preservative free, Gluten Free, International Cuisine

Tandoori Chicken 2 Ways with Homemade Tandoori Masala

Ask any Indian what's your favorite grilled chicken dish they will promptly say "Tandoori Chicken" that's how much this is loved by all, now it's not only in India but abroad too, it's become a loved one of all. This leaves amazing taste in your mouth, from the very first bite to the last, "Dil Mange More".

Marinate the chicken, you can bake/broil or even pan fry and they are fantastic. That’s how simple it gets. The ready-made masala is expensive and even for that you have to add  ginger-garlic paste,  yogurt etc., So then why spend money on the package? Just make your own, with all ingredients that use in your daily cooking, it's preservative and gluten free! It’s tasty, simple and you choose the amount of spices as to what goes into the marinade!

Ingredients 
For the Homemade Tandoori Masala 
4 Teaspoons Kashmiri Red Chilly powder
2 Teaspoons Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon Cumin powder
½  Teaspoon Citric Crystals
1 Teaspoon Salt
½  Teaspoon Cinnamon powder
1 Teaspoon Garam masala powder
1 Tablespoon Kasuri Methi
1 Teaspoon Salt  
½ Teaspoon Tandoori color 
For the Pan Fried  Chicken Tandoori Bites
550 grams Boneless Chicken
3 Tablespoons level Tandoori Masala
3 Tablespoons hung curd
2 Tablespoons Heaped Ginger Garlic paste
1 Tablespoon each Vinegar and Lemon juice
1 Teaspoon Salt
A pinch of Tandoori color 
2 Tablespoons Butter or Olive Oil 
For the Baked Tandoori  Chicken Legs 
400 Grams Chicken Legs - I go two
1 Tablespoon HP Sauce - optional
2 Tablespoons Level Tandoori Masala
2 Tablespoons Hung Curd
1½  Tablespoons Heaped Ginger Garlic paste 
1 Tablespoon each Vinegar & Lemon juice
½  Teaspoon Salt
2 Tablespoons Butter or Olive Oil 
Method

For the Homemade Tandoori Masala

 Mix all the ingredients well and your homemade tandoori masala is ready. 

Quick and simple isn't it! All ingredients that you have at home. 
For the Pan Fried  Chicken Tandoori Bites

Mix all the ingredients and rub it into the chicken cubes, marinate it overnight in the refrigerator.

Heat a grill pan with oil and fry the chicken cubes are done on one side

then flip and fry till done on the other side.  

Serve with toothpicks on lettuce leaves.

  Enjoy!! 

For the Baked Tandoori  Chicken Legs

Give cuts to the chicken leg, wash and pat dry.

Mix all the ingredients and rub it into the chicken legs, marinate it overnight in the refrigerator.

Preheat the oven to 200°C for 10 minutes.   

Place the chicken legs along with the marinade in a lined tray, bake it for 35 - 40 minutes.  

After 20 minutes change the side, just brush it with oil and bake again till done.  If you want this tandoori effect on it then broil it for 5 minutes or more accordingly.  

Enjoy!!  

My Notes

Add HP Sauce to the marinade give a smoky flavor to the tandoori chicken, do add it if you have.

This will last for year or so without loosing it's taste or color if refrigerated, in a zip lock bag.
Labels: Homemade, Masalas, Chicken, Baked, Pan Fried, Gluten free, Healthy, Starters, Kebabs