Stuffed Chicken Drumsticks In Saucy Tomato Gravy#SundayFunday

Stuffed Chicken Drumsticks In Saucy Tomato Gravy is so yummy can be served, as a side dish or as a main course meal. Can be had with Garlic Rice or Rotis. These are simply yum... delicious. Try it and you'll love these. 
De boning the drumsticks is the only tricky task rest all it so easy to make.

Ingredients

5 Chicken Drumsticks - These drumstick should be large
For the filling
200 Grams Cottage Cheese or Ricotta Cheese
1 Teaspoon Red Chilly powder
1 Teaspoon Finely Chopped Ginger
2 Green chilies - finely chopped
1 Teaspoon Finely Chopped Garlic
3 Tablespoons Coriander Leaves - finely chopped
½ Teaspoon Salt or to taste
Dry Roast these ingredients and pound them coarsely  
½ Teaspoon Cumin seeds
½ Teaspoon Heaped Coriander seeds
¼ Teaspoon Ajwain / Carom Seeds
For the Sauce 
2 Tablespoons Oil
1 Green chilies - slit and de seeded
1/2 Teaspoon Red chilly powder
A Juice of half a Lemon
3 Big loves Garlic - finely chopped
½ Cup Tomato Puree
½ Teaspoon Salt or to taste
Method

De bone chicken from the drumsticks like you make for wings

then cut the bone( keep only the bottom part of the bone)

Make a pocket. 

Now lightly roast the carom seeds, cumin, coriander seeds together and coarsely pound them. 

In another bowl mix cottage cheese, pounded spices ,chilly powder ,green chilies, coriander leaves , garlic, ginger and salt very well. 

Stuffing is ready.

Fill this cheese mixture inside chicken drumsticks by pressing it right till the bottom 

seal them with two tooth picks or stitch them ( I stitched them). 

Heat oil in a pan and fry garlic till it starts to turn pink, add the slit green chilly,  stuffed chicken and saute on high flame for 3 minutes 

turning them till they turn pink to white. 

Add the 1 cup water, tomato puree,  chilly powder, salt and lemon juice, cover, cook for on high flame for 5 minutes. Open and turn the sides, cover again and cook for 10 to 12 minutes on medium low flame till the drumsticks are cooked. 

The gravy should be saucy and thick. 

To serve  

Snip of the thread of the drumsticks. Arrange the drumsticks on a platter and pour the sauce over it.

Enjoy!! this is super delicious.

My Notes 

Labels: Chicken, Chicken Drumsticks, Paneer, Ricotta, Stuffed, Tomato, Main course, Side Dish, Sunday Funday 

Check other recipes shared for Sunday Funday

• Karen’s Kitchen Stories: Amish Country Casserole 
• Cook with Renu: Beet Greens Jowar Thalipeeth 
• Food Lust People Love: Crispy Iron Skillet Chicken Thighs 
• Palatable Pastime: Grandmother's Country Green Beans 
• A Day in the Life on the Farm: Macaroni Ranch Salad 
• Amy's Cooking Adventures: Shoofly Pie (Amish Molasses Pie) 
• Mayuri's Jikoni: Southern Tomato Sandwich 
• Sneha's Recipe : Stuffed Chicken Drumsticks In Saucy Tomato Gravy

Stuffed Potato Masala Idli With Pumpkin Sambar#SundayFunday

Stuffed Potato Masala Idli is so soft and make a perfect filling brunch. These are filled healthy are more healthier than the normal idlis with delicious pumpkin sambar, and, I am sure all idli fans would love to have this. Check here how to grind idli batter.  

Ingredients
3 Medium Potatoes - boiled, peeled and mashed
1 Tablespoon Oil
1 Teaspoon Mustard seeds
1 Teaspoon Split Urad Dal
1 Medium Onion - finely chopped
1 Medium Tomato - finely chopped
2 Green chillies - finely chopped
⅓ Teaspoon Turmeric powder
2 Tablespoons Coriander leaves - finely chopped
Salt To Taste
Homemade Idli Batter - As needed
For The Pumpkin Sambar
½ Cup Tuvar Dal
2 Cups Water
½ Teaspoon Turmeric Powder
For The Pumpkin Sambar
1 Medium Lauki - can use Red Pumpkin - cut into cubes
1 Onion - sliced
2 Green chillies
2 Teaspoons Homemade Sambhar Powder or to taste
Salt to taste
1 Teaspoon Jaggery
2 Teaspoons Tamarind Paste or to taste
Water as needed
2 Tablespoons Oil
1 Teaspoon Mustard Seeds
¼  Teaspoon Asafoetida
A sprig Curry Leaves - a sprig

2 Dried Red Chillies 

Method

For The Potato Masala

Heat a kadai with oil, add the mustard seeds and spilt urad dal, when the dal changes color. Add in the finely chopped onions, green chillies, fry till onion turns transparent.
Add the tomatoes and potatoes fry for a minute in medium flame. Add turmeric and salt to taste. Cover and cook on low flame for 2 -3 minutes. Sprinkle water if its too dry and mash them lightly so that all the flavors blend well. Add coriander leaves. Switch off the flame and let it cool.

Once cooled make small balls and lightly flatten it to fill in the idli, keep aside.
Let's Make The Pumpkin Sambar

Wash and soak the dal for at least an hour.
Take dal, water and turmeric powder in a pressure cooker. Cover and pressure cook for 3 whistles. Turn off the cooker and let the cooker cool completely. Open and mash the dal well add the pumpkin and take one more whistle on high flame. Let the cooker cool completely. 

Heat oil in a pot/kadai. Add in mustard seeds when they crackle add in curry leaves, dried red chillies and asafoetida. Sauté for a minute. Reserve some for pouring on top. Add in onions, Sauté this for a minute or till translucent. Add in the sambar powder and mix well. Add in cooked dal and pumpkin, tamarind pulp and water to make  the sambar. Mix well. Add in salt to taste and jaggery. Mix well, bring this to boil, let it simmer on low flame for 5 to 8 minutes stirring in between. Switch off the flame. Pumpkin Sambar is ready to serve.

To Make The Stuffed Idli

Grease the idli plate and then pour a half ladle of batter and spread evenly. 

Now place the ball of the potato ball in the center and again pour the idly batter to cover it.
Steam the idli for 12 - 15 minutes. 

Cool and with a knife or spoons remove the idli's from the mold. 

Serve hot with Pumpkin Sambar, Enjoy!! 

Labels: Sambar, Sambar powder, Pumpkin, Idli, Stuffed, Potato, Main course, Brunch, Homemade, Vegan, Gluten free, Healthy, South Indian, Sunday Funday

Sunday FunDay - 23 April 2023 - Spring Brunch   

• Baked Garlic Cheese Grits from Palatable Pastime
• Breakfast Tarts from Mayuri's Jikoni
• Lobster Bruschetta from Food Lust People Love
• Strawberry Rhubarb Muffins from Amy's Cooking Adventures
• Stuffed Potato Masala Idli with Pumpkin Sambar from Sneha's Recipe
• Torijas with Honey Orange Syrup from A Day in the Life on the Farm

Marble Stuffed Coconut Pancakes -East Indian#SundayFunday

These stuffed and rolled sweet pancakes, is prepared with coconut, sugar and flour as the main ingredient. These are mainly made East Indian on pancake Tuesday, at must in every household. I made these with three different colors and gave a marble effect to the pancakes. They are soft, luscious and delicious, assure you, that, you can't stop at one.

Ingredients
For The Kesar Filling
1 Big Coconut - grated
1/3 Cup Cashew nuts chopped
¼ Cup Rasins
A pinch of Kesar color
2 - 3 Drops Kesar essence
¼ Teaspoon Cardamoms powder
½ Cup Granulated Sugar or adjust to your taste
1 Teaspoon Ghee
For The Pancake Batter
1½ Cups All Purpose Flour
2 Small Eggs
Water or Milk - as required to make a thin batter
¼ Teaspoon Vanilla essence

Method
For The Kesar Filling

Cook the grated coconut with sugar & color on low heat till the sugar melts. Add raisins, cashew nuts and cardamom powder. Cook till the coconut mixture is semi dry, there shouldn't be much moisture in it.

For The Batter

Beat the egg lightly. Mix the flour, milk or water to a fairly thin pouring consistency. 

Divide into 4 portions add the yellow color to one and the green color to the other, third one pink and rest white.
To Make The Pancakes

Take a 6" dia non stick pan. Smear it with oil and wipe it clean. Pour small spoons of different color batter's in the center and swirl the pan so that the batter covers it evenly, any excess batter take is out so that you get a thin pancake.
Cook for a minute or so and then turn it over on a board. (Repeat the process till all the batter is used).

Place  1 - 2 tablespoons of the filling. Fold the sides then roll up the pancake tight or u can even seal edges & roll.

Enjoy!!

My Notes

I have divided the batter into different colors and gradually added a small spoon of each while and swirling the pan.
Labels: Pancake, Stuffed, East Indian, Egg, Coconut, Marble, Sunday Funday, Sweets & Desserts, Festival Sweets

Sunday Funday

Mardis Gras & Fat Tuesday 

• A Day in the Life on the Farm: Cajun Nachos
• Amy’s Cooking Adventures: Muffuletta Sandwich
• Cook with Renu: Homemade Baked Donuts
• Food Lust People Love: Pecan Praline Cookies
• Mayuri’s Jikoni: Cajun Stuffed Mushrooms
• Palatable Pastime: Bourbon Chicken Wings
• Sneha's Recipe : Marble Stuffed Coconut Pancakes

Matar Bharay Patties#SundayFunday

These pattie's are vegan, gluten free, delicious & healthy, made with potatoes and peas. These make a great snack. They can be prepared in minutes with simple ingredients. 

They are my son in laws favorite, made very often in my house.

Ingredients
For The Outer Covering
1 Kg Potatoes - boiled & mashed
Salt to taste
For The Filling
½ kg Shelled Green Peas
1" Piece Ginger - finely chopped
1 Teaspoon Cumin Seeds
¼ Teaspoon Black Pepper
¼ Teaspoon Red Chili Powder
4 Green Chilies- finely chopped
2 Tablespoons Chopped Coriander Leaves
¼ Teaspoon Salt or to taste
2 Tablespoons Oil

Method

For The Outer Covering
Boil the potatoes and mash them well add salt to taste.

For The Filling
In a pan heat oil over medium flame. Add in ginger and cumin seeds, fry till the ginger starts to change color. Add in the peas, chopped green chillies and sauté for a minute, then add in all the dry spices, red chili powder, black pepper powder and salt. Cover and let it cook till the peas are tender. Switch off the flame and mix in the chopped coriander leaves. Let the filling cool.

Take a ball of potato mix and flatten on your palm to make a cup. Put a tablespoons of the peas mixture,

cover it from sides, and make a round ball. 

Now flatten them into patties gently. Make all of the and shallow fry in a frying pan. 

These can be refrigerated upto 4 days, fry them whenever you want to enjoy them. Serve with sauce of your choice.

Enjoy !! 
Labels: Patties, Mashed Potato, Green Peas, Green Chilly, Stuffed ,Healthy snacks, Vegan, Gluten free, Sunday Funday, No Onion No Garlic, Vrat

Main Course Accompaniments

Broccoli Rice Casserole by Making Miracles
Garlic & Paprika Roasted Cauliflower by Amy's Cooking Adventures
Roasted Veggie Couscous by A Day in the Life on the Farm
Matar Bharay Patties by Sneha's Recipe
Cherry Tomato and Avocado Salad by Mayuri’s Jikoni
Creamy Macaroni Salad by Palatable Pastime
Peppery Nasturtium Raita / Nasturtium Yogurt Dip (Using Nasturtium Leaves & Stems by Cook with Renu

Chocolate Rabri Mango Kulfi#SundayFunday

This is a dessert lovers summer delight for this delish King of Fruit!

A whole Alphonso mango stuffed with Chocolate Rabri And Dry Fruits... you will love this Mango slice kulfi. A delight of old Delhi stuffed fruit kulfi. Yum.. Yum.. Dil Maange More !!

The procedure is lengthy and time consuming but worth the effort.

Ingredients
2 Big Alphonso Ripe Mango or any firm mango
1 Cup Rabri - Unsweetened - Homemade
40 Grams Milk Chocolate - chopped
Dry Fruits as required

Method

Heat the Rabri - Unsweetened - Homemade , take off flame and add the chopped chocolate and let it melt. Keep this aside.

In the meanwhile chopped the dry fruits.

When the chocolate rabri cools add the fruits, mix well keep aside.
Now let's prepare the Mango for stuffing

Cut a round slice of mango from top (keep this aside for capping - will require this while freezing the mango).
Take a pointed knife and insert it carefully through this cut

gently move it around the seed to loosen it from the mango.

Gently twist the Mango seed slowly with a pair of tongs so

that it leaves the mango base. Now carefully pull out the seed

A hollow is created
Do the same for the next mango.

Place the mango in a fitting bowl that will hold it straight.

Stuff it with Chocolate Rabri.

Fill it till the top

Cap the mango with the slice.

Cover the mango with cling film. Keep it in the deep freezer for a day.

The next day take this stuffed frozen mango, wear gloves or use a cloth to hold the frozen Mango as it will be too cold to hold and immediately gently peel the skin ( do not defrost the mango to avoid it from softening and there by increasing excess ice formation).

At this stage if you feel that the mango is soft again cover it with a cling film and freeze it.

Once frozen its ready to be served. Cut the Chocolate Rabri Mango Kulfi into this slices and serve chilled.

Enjoy !! Yum Yum!!
Labels: Mango, Stuffed, Kulfi, Chocolate Rabri, Ice Cream, Homemade, Eggless, Preservatives free, Sunday Funday

Celebrating National Ice Cream Day:

• Blackberry Pistachio Crunch Sundae by Palatable Pastime 
• Blueberry Cheesecake Ice Cream by A Day in the Life on the Farm 
• Chocolate Rabri Mango Kulfi by Sneha's Recipe
• Green Tea Ice Cream by  Karen's Kitchen Stories 
• Kesar Badam Pista Kulfi by Mayuri's Jikoni 
• No Churn Chocolate Fudge Brownie Ice Cream by Amy's Cooking Adventures 
• Roasted Cherry Buttermilk Ice Cream by Culinary Adventures with Camilla 
• Summery Cherry Pie Ice Cream by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice