Chicken Nuggets

Homemade chicken nuggets with the same texture and taste as the store ones. I have seen Nigella Lawson on TV using this method to make the nuggets. This is her recipe.

My daughter loves these nuggets, because they are exactly like the ready to eat ones. You can freeze these nuggets too after coating for 15 to 20 days. Take them out and deep fry them serve them as One Bite Appetizers to your guest.

Sending this to BM#54 week 3 day  2 under the theme " One Bite Appetizers".

Ingredients
250 Grams Chicken breasts, cut into ½ inch cubes
1 Egg - beaten
½ Cup All Purpose flour
1 Teaspoon Garlic powder
1/2 + 1/4 Teaspoon Pepper powder
1/2 + 1/4 Teaspoon salt
Oil for frying

Method
Pat dry the chicken pieces.
Beat egg in a shallow bowl, add the chicken pieces, garlic powder, 1/2 teaspoon pepper powder and 1/2 teaspoon salt, mix well and keep aside for 30 minutes.

In a zip lock bag mix the flour, 1/4 teaspoon pepper powder and salt, shake well so that the seasonings are incorporated.

Take a chicken piece at a time from egg mixture, transfer into the bag, shake the bag well to coat evenly.
Transfer coated chicken on to a plate. Repeat the process till all the chicken pieces are done.

Heat oil in a deep frying pan over medium heat.  Deep fry the chicken pieces in a single layer for  2-3 minutes without  stirring them till done.  Transfer on to a paper towel lined plate. Repeat process with remaining chicken pieces, serve. 

Labels : Chicken, Nuggets, One Bite, Appetizer, Homemade

Amratsari Fried Fish

For a party we look forward to one bite appetizers, they're easy and mess-free to eat. In the third week of BM#54, the theme is One-Bite Appetizers. I love the fish appetizers that are served in a party. My recipe is exactly that. This one bite will leave your taste buds tingling for more!
For this I used Basa fish , since basa is fleshy, tasty and without any thorns .

Ingredients
For The Marination

250 Grams Boneless fish fillet - cut into thick fingers
½ Teaspoon Salt
1½ Teaspoon Lemon juice
1 Teaspoon Chilly powder
¼ Teaspoon Turmeric powder

Ingredients For The Batter

3 Tablespoons All Purpose Flour
4 Tablespoons Corn flour
2 Tablespoons Rice flour
2 Tablespoon Chickpea flour
1 Egg - lightly beaten
1 Teaspoon Ginger garlic paste
½ Teaspoon Salt
1 Teaspoon Chili powder
A pinch Yellow color
Water to make batter
Oil for frying
½ Teaspoon Chat masala

Method

Wash the fish well and pat it dry with a paper towel.
Marinate fish with salt, turmeric, chilly powder, lemon juice for 30 minutes.

Mix together all the ingredients for batter in a bowl, except the chat masala and make it into a thick coating consistency batter. Dip the fish in it, deep fry to a golden color on low heat till golden and crisp. Sprinkle chat masala, serve hot with chatni or any spicy dip.
                                 

Labels: Starters, One Bite, Appetizer, Fish  

Spiral Stuff Sweet Peppers - Vegetarian

Stuffed Peppers are one of my favorite. Whenever I, see the lushes light greens smileling at me in the market, just can't stop myself from picking few of them. When I,  severed these,  they were really surprised when they took a bite and ate the awesome stuffed peppers. Crisp from outside, soft and yummy from inside, not at all pungent. These are mind blowing. Try them.....

Sending these to this month's BM, week 2 day 3 - theme -"Deep Fried Love" this is the third recipe .
Ingredients

5 Long Green Chillies / Green Peppers

For the Stuffing
2 Potatoes - boiled and mashed
1 Scallion  - white and green parts - finely chopped
1/2 Teaspoon Freshly ground Black Pepper
1/2 Teaspoon Salt
1 Teaspoon Oil

For the Crust
1 Cup All Purpose Flour
2 Tablespoons Hot Oil
1/2 Teaspoon Salt
Water as needed

Method

Wash and slit the peppers lengthwise on one side, leaving the stems intact and deseed carefully.

For the Stuffing
Mix all the ingredients and make into a dough. Cover and keep aside.

For the Crust
Mix all ingredients and add water as required to make a smooth and stiff dough. Cover with a damp cloth and keep aside for at least 15 minutes.

Stuff the peppers with potato mixture into it. Keep all the stuff peppers aside.

Divide the pastry dough into two balls and roll out each one about half an inch thick. Cut into long strips.

Wrap the stuffed peppers with the dough strips and seal by dabbing a little amount of water (Depending on the texture of your dough, you may or may not require this).

Join another strip and continue to roll till

Fully wrapped.  Repeat the same process with the other's and keep aside

Heat oil in a pan and flat base one see pic... Deep fry in hot oil

Do not put too much oil or while frying it will spill and cause fire.  Caution be careful add enough oil to cover half the peppers.   Fry two or three at a time.

Fry on medium flame, keep turning them with thongs by lifting the stem of the peppers.  Fry till golden brown.  

Ta ...Da  these beauties ... peppers... spiral and cute....  are ready.  These can be served as starters ... these are crowd pleasers.   Serve with mint chutney.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Labels : Starters, Deep Fried, Stuffed Peppers, Potato, Vegetarian, Vegan, Blogging Marathon

Fried Spaghetti Fingers

If you enjoy pasta, then these fingers will make you feel happy and satisfied to have pasta in fingers.  These fried spaghetti fingers are very easy to prepare and taste absolutely yum, your little one won’t mess his or her clothes too!

All that is needed,  spaghetti and few other ingredients that are available in your kitchen pantry.  If you don’t have any pasta at home, try any kind of thin noodle of your choice.

For this month, week 2 day 2 the theme is "Deep Fried Love" this is the second recipe . This recipe was prepared after watching a cookery show. Sending this also for this week CCChallenge.

Ingredients
2 Cups Spaghetti -  boiled
1 Cup Potato - boiled and mashed
2 Tablespoons Tomato paste
2 Tablespoons Onion - finely chopped
1 Egg yolk
1 Tsp Salt
1 Teaspoon Black pepper powder
1 Teaspoon Red chilly powder or flakes
1 Tablespoon Lemon juice
2 Tablespoons Coriander leaves - finely chopped

For coating
1 Egg - beaten
All purpose flour as needed
Bread crumbs as needed

MethodMix all ingredients for the fingers together mashing it.  Divide into equal size balls.  Roll each ball into fingers.

Then roll in flour 

Dip egg and then in bread crumbs. 

Heat the oil in a wok, and deep-fry the balls on a medium flame till they are golden brown in color from all the sides.

Drain on an absorbent paper. Cool slightly and serve immediately with tomato sauce after you fry it. 

Dip into the sauce and enjoy this lip smacking fingers.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Labels : Starters, Deep Fried, Pasta & Noodles , Blogging Marathon, CCChallenge

Bread Potato Rolls - Vegetarian

There was a time when my daughter was in school, I used to make these bread rolls often for tiffin. Now eating deep fried stuff is not welcome in the house, not because of any health issues, but as there is a saying "Prevention is better than cure". Deep fried snacks is rarely made, they prefer shallow frying or baked snacks.

For this month, week 2 the theme is "Deep Fried Love" I, will prepare snacks, that,  was once loved in the house . The first recipe is Bread Potato Rolls.

Bread rolls are easy and the filling is versatile, you can mix any veggies that you like. Bread can be a day or two old or fresh to make the rolls. This snack can be served with afternoon tea, as an appetizer or kid's tiffin.

Let's make the filling of this mouthwatering snack.

Makes 8 Bread Rolls.
Ingredients6 - 8 Bread slices
2 Medium Potatoes - boiled,  peeled and mashed
1/4 Cup Green peas -  boiled
1 Teaspoon Oil
1/4 teaspoon Cumin seeds
1/2 Teaspoon Salt
1/4 Teaspoon Red chili powder
A pinch of Turmeric powder
A pinch of rock salt
1/2 teaspoon Chat Masala
1 Tablespoon Coriander finely chopped
1 Green chilly - finely chopped
1 Teaspoon Ginger - grated
Bread crumbs as required
Oil to deep fry

Method

Trim the edges of the bread slices.

Heat the oil in a frying pan and add the cumin seed. When the cumin seed starts to crack, add green peas, green chili, and ginger, and stir for a few seconds.

Add the potatoes and all the spices and stir-fry for a minute. Add the chopped coriander and take off the flame.

Taste the mixture; it should be a little spicy, as it will taste milder when covered with bread. Keep aside to cool.

Take a tablespoon of the mixture, make an oval shape. Make 8 rolls. (The size of the potato rolls will depend on the size of the bread).

Fill a small bowl with water to wet the bread. Dip one side of a slice of the bread lightly in the water. Place the slice between your palms and press, squeezing out the excess water. This makes the bread moist.

Place the filling in the center of this bread and mold the bread to completely covering it all around, giving an oval  or round shape.  Repeat to make all the rolls.

Roll them in bread crumbs, keep them aside for about five minutes, before you start frying, (this will evaporate some of the moisture from the bread so that it absorbs less oil while frying and also makes the rolls crisper).

Heat the oil in a frying pan on medium high heat. Drop 3 to 4 rolls slowly into it, taking care not to overlap them.

Fry the bread rolls until they are golden brown, turning occasionally. it takes about two to three minutes. Take them out over a paper towel.

Serve them hot with Mint Chutney or Tomato ketchup.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Labels : Potato, Deep Fried, Snack, Blogging Marathon, Starters

Baked Green Chutney Chicken

Green chutney is an excellent combination with tandoori chicken, you can find its recipe below. You will never have cravings for the restaurant tandoori chicken if you taste this one.

I try not to deep chicken, and baking is the best option. In baking the chicken remain juicy and absorbs the flavors. Baking is also hassle free, place the chicken in the oven and after 10 mins just check and turn them, that all. Baking also requires hardly any oil. The chicken once baked is oil free and healthy. Prepare and enjoy!!


Ingredients
6 Chicken Drumsticks – skinless 

For the green chutney
Small bunch of fresh coriander
Small bunch of fresh mint
2 Teaspoons Ginger-garlic paste
3 - 4 Green chillies - chopped
1 Teaspoon Cumin seeds
2 Tablespoons Lemon, juice
1 Teaspoon Salt
200 Grams Thick Yogurt
2 Tablespoon Oil - I use Mustard Oil

Method

Mix all the ingredients blend to make the chutney. Keep aside.

Wash the chicken drumsticks. Pat dry with a paper towel. Make 2 – 3 deep slits on the fleshy part of the chicken so that the marinade can penetrate inside the flesh. Rub the marinade all over the chicken drumsticks one by one. Remember to rub the marinade inside the slits. Put them in the refrigerator for at least 8 hrs or overnight.

Preheat oven at 180 degress.. Arrange the chicken drumsticks on the baking pan. Brush the chicken with oil or pour little oil on them ( this step is optional). Place the tray in the center rack of the oven. Bake it for about 12 – 15 minutes. Take out the tray carefully using your oven mitts. Turn them over and brush/pour a little oil on the chicken pieces (this is optional). Return the tray to the oven. Bake for another 10 – 12 minutes. 

When done just turn on the broiler and let the chicken remain in for a additional 2 minutes.  Switch off the oven and let it stand for 3 minutes more.  Take out the tray when the drumsticks are done. Be careful not to burn the chicken pieces. (The juices that surrounds the chicken would be burnt and the skin of the chicken pieces might be stuck to the foil when you take it out.) Slowly take out the drumsticks after 2 minutes using a tong.   Serve and En.. joy...........

Labels : Chicken, Blogging Marathon, Starters

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Pizza Cones - How to make Pizza Cones

Pizza cone is an innovative way to give kids . A perfect snack that is both delicious and impressive, while still being easy to make. Bread cones are not that difficult to make! Wrap strips of dough around each cone and you have a tasty snack which you can serve next to tea. Fill them with salad, vegetables and with any sauce. Kids will love this.. This was one recipe that was on my to do list, but for some reason kept postponing it. The other day my daughter was carving for pizza, so I made this and gave her, she was simply dumb founded. She could not believe that these were made at home. She loved these.

Ingredients:

For dough:
2 Cups Flour
1/2 Cup  Warm Milk
1.1/2 Tablespoons Milk powder
2 Teaspoons Sugar
1 Tablespoons Oil
1 Tablespoon Melted Butter
2 Teaspoons Instant yeast
3/4 Teaspoon Salt
Warm water to make dough
Sesame seeds for sprinkling
Milk for brushing

For filling:

200 Grams Chicken breast
1/2 Teaspoon Garlic paste
1 Teaspoon Lemon juice
1/2 Tespoons Chili sauce
1/4 Teaspoon Mixed herbs 
1/4 Teaspoon Black pepper
1/4 Teaspoon Salt or to taste
1 Teaspoon Oil
1 Teaspoon Butter 

For sauce:

1/4 Cup  Thick Yogurt
1 Tablespoon Mayonnaise
1 Teaspoon Tahini paste 
1/2 Teaspoon Lemon juice
1/2 Teaspoon Pizza seasoning
1/4 Teaspoon Salt or to taste
1/4 Teaspoon Garlic paste
Lettuce thinly sliced

Method:

For dough:

Mix all the dough ingredients together expect the water and mix well.  Then add water as required and make soft dough , keand well and keep it in an oiled bowl and allow it to rest until double in volume.

When it doubles in size, punch down and roll it into a log and Cut the dough in 12-14 pieces. Shape them into balls and set aside to rest for 15 minutes. 

Wrap the cones in aluminium foil and grease them with oil well.  Roll each ball into a rope, roll them around the greased cone molds and leave them for 15 minutes.

 Brush with milk wash  and  sprinkle sesame seeds.

Bake in a pre heated oven at 180 C for 18 - 20 mins or until golden.

For filling:

Marinate chicken with all the ingredients for about ½ an hour

In a pan heat oil and butter, stir fry chicken until tender. 

For the sauce:

Combine all the ingredients.

To assemble:

Stuff each cornetto with lettuce, grilled chicken strips and finalyy drizzle with the prepared sauce. 

Enjoy your snack!

Linking this to Srivalli's Come , join us for breakfast event and her Blog Anniversary Mela
Lables : Starters, Breads, Blogging Marathon, Kids delight, Pizzas, Sandwiches 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Vegetable Puffs

Here's a simple snack for a party. Takes hardly any time to put together, and totally delicious. These can be prepared well in advance and kept.

I have lot of memories associated with Vegetable Puffs. My mom used to get this for me very often. I like both the sweet and savoury version. Nowadays I make this puffs often using homemade puff pastry sheet, making them at home gives you a different joy that just cannot be explained. I made these for a party in my house and they turned out superb with crispy outer layer and delicious filling.

Ingredients:

1 Pastry sheet
4 Potatoes
2 Carrots
1/2 Cup Beans
1 Onions – finely chopped
4 Green chillies –  finely chopped
1/4 Teaspoon Turmeric powder
1 Teaspoon Coriander- Cumin powder

A pinch of Garam masala powder
1 Tablespoon Coriander leaves – finely chopped
Salt as required
1 Tablespoon Oil

Method

Take a pastry sheet from freezer and thaw for 30 minutes.

Boil the potatoes,peel and cut into small pieces or mash them lighlty .

Heat oil in a pan, add chopped onions fry till translucent, then add the beans, carrots, green chillies and fry for  few mintues.  Add turmeric, salt, coriander cumin powder and fry well.  Cover and cook till veggies are cook.  Then add mashed potatoes and fry for 3 -4 minutes.  Take down from flame add the garam masala powder and coriander leaves.  Mix well and keep to cool.

Slowly unfold the pastry sheet and cut into  square pieces. Roll each piece with rolling pin to make it little thinner.

Put about 2 tablespoons of vegetable filling in each of them, applying little water over the edges.  Fold the puff and lightly press the edges.  Arrange them in a tray (do not grease the tray) and lightly brush them with milk.

Bake in a preheat oven to 180  degree. Place the prepared puffs on a baking tray and bake for 20 to 25 minutes.

Tastes good when warm with tomato ketchup.

Linking this to Srivalli's Come , join us for breakfast event and her Blog Anniversary Mela

Labels: Starters, Blogging Marathon, Pure Veg, Puffs

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Lebanese Shish Tawook / Chicken Kabob

This month in Mena's Cooking Club, I am travelling to Lebanon our host Sarah choose this recipe. Have you been there! I have not, but that's the advantage of blogging, you still get to enjoy world's cuisine in your home kitchen.

In Lebanon, Shish Tawook can be found in most fast food restaurants.  It is usually ordered as a sandwich of grilled chicken rolled in a “pita” bread with some Lebanese Garlic Sauce called Toum and some salty pickles, fries. It can also be served in a plate with a side of rice and grilled veggies. As I was surfing found that there are different recipes, some using yogurt or tomato paste. Though is popular all over Lebanon and each family has their own recipe. Does any one know what the word tawook mean?. Well, let me tell you. Tawook is a variant on the Turkish word tavuk, meaning chicken. So shish tawook means chicken skewers, Shish tawook is typically eaten with garlic paste toum. When I was going to many recipes, found that hardly any spices are used. Was very curious to know how it would taste. But let me tell you this is has an awesome taste. My daughter enjoyed this. But you must make the Toum cause it enhances the taste of tawook.

My today's post I dedicate to Noor who  initiate's  the monthly challenges.  In spite if not being well and dealing with injury pain, she still continues to organize this challenge for us.  Noor, thank you and you are always in my prayer, get well soon.

Ingredients

500 Grams boneless chicken breast - cut into cubes
2 Tablespoons Lemon juice
1/2 Teaspoon Lemon rind
5 cloves of Garlic -  crushed
3 Tablespoons Yogurt
3 Tablespoons  Olive oil
1 Tablespoons Apple Cider Vinegar
1 Teaspoon Pepper powder
1/4 Teaspoon Ginger paste
1/4 Teaspoon Oregano
1/4 Teaspoon Paprika
3/4 Teaspoon Salt or to taste

1 Long Black Brinjal - cut into thick roundels 

1  Green Capsicum - cut into big cubes
Lebanese Garlic Paste / Toum (see recipe below) to be served with Shish Tawook

Method

Marinating the Chicken

Marinate the chicken breast chunks for at least 4 hours, but preferably overnight in the fridge. The longer they marinate, the juicier and more flavorful they are. Right before grilling, skewer the chicken. Mix all ingredients well together while rubbing the chicken. Place in a container, cover, and let it marinate in the fridge (I left it overnight). An hour before grilling I marinated the veggies along with the chicken and kept aside.

Grilling the Shish Tawook

Soak the bamboo skewers in water for half an hour at least. 

The longer you marinate the chicken the quicker it grills. Grill on medium heat between 18 - 20 minutes max. Heat a grill pan on medium heat.

Skewer the chicken and veggies right before grilling.   

As soon as you remove them from the grill, place them in a big warm pot, place the lid tightly, and let rest for 8-10 minutes - this helps the chicken become more moist (this step is optional)

Lebanese Garlic Sauce called Toum
Garlic sauce is made like mayonnaise and a lot of fresh garlic is added in the process. A simpler way of doing this is to use ordinary mayonnaise and add lots of fresh crushed garlic.

Ingredients
1 Clove Garlic - peeled and chopped
1 Egg
1/2 Cup Vegetable oil / I use olive oil

1/2 Teaspoon Lemon juice

1/2 Teaspoon  White Vinegar

1/4 Teaspoon Salt

1/2 Teaspoon Sugar

1/4 Teaspoon Mustard paste ( Optional)  - I used it.

Method
Place all the ingredients in a bowl except the oil and blend well, then as you are blending  pour the oil gentle in a thin stream  (like a trickle) till the thick.  The Garlic Toum is ready. 

Serve and enjoy with Shish Tawook.

Labels:  International Cuisine, Mena Cooking Club, Starters, Kebabs, Lebanese, Chicken, Garlic, Sauce 

An InLinkz Link-up