Mutton Kebabs Wraps

Wraps are a delicious and healthy alternative to standard sandwiches and meal. They’re also neat and compact, making them perfect to pack for a lunch in the office or a healthy lunch on the go. These healthy wraps, are also great for a light dinner.

Tortilla Recipe
Ingredients
1 Cup All-purpose flour
1 Cup Wheat Flour
1 Teaspoon Baking powder
1 Teaspoon Salt
2 Tablespoons Oil
1 1/4 cups warm water (approximate)

In a large bowl, blend the flour, baking powder, and salt together. Add the water little at a time and mix the dough quickly with your hand until the dough forms a mass. Knead the dough to form soft dough that is no longer sticky. Cover the dough to let it rest for about 10 minutes. Allowing the dough to rest lets any of the liquid absorb into the flour, which will give you a softer tortilla after cooking.

Divide the dough in equal parts accordingly and on a lightly floured surface take one of the dough balls and begin to roll it out just like the thickness of chapatti. Heat a griddle, over medium to medium-high heat place a tortilla cook tortillas for a 1 minute on each side.

For the Filling
Ingredients
Mutton Kebabs
Capsicum sliced
Onion sliced
Tomato sliced
Green chilli finely chopped
salt to taste
1 Teaspoon Vinegar/Lemon juice
Mint Chutney

Method
In a plate place the capsicum, onions,tomato and green chilly, mix well, add salt and vinegar and mix again, keep it aside.

To assemble
Place the tortilla/ wrap on a place. Apply the mint chutney and place the kebab first.  Add the salad on the it. Roll it and serve it immediately.

We had these wraps for our lunch. There were yum and very filling. This was a welcomed change from our regular roti sabzi. You too try it and give your comments. To make it vegetarian you can add a veg kebab.

This is my entry for the BM #48, theme Roll and Wraps.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48

Labels: Wraps, Blogging Marathon, Sandwiches, Rolls

Mutton Kebabs

These delicious, juicy kebabs can be made with any minced meat you like, but I like lamb best. They are a terrific appetizer but also make a nice side dish to the main course meal. Serve them with Mint Chutney.

Ingredients for Kebabs
1/2 kg Mutton Mince – chicken or beef can also be used
2 Medium size Onions
3 Tablespoons Coriander, finely chopped
4 Green Chilies finely chopped
1 Teaspoon Turmeric powder
1 Teaspoon Ginger  finely chopped

1 Teaspoon Garlic finely chopped
2 Whole Dry Red Chili

1 + 1 Egg
1 Teaspoon Garam Masala
A juice of a Lemon
2 Slices of bread- powdered in a mixer

Salt – to taste
Bread Crumbs as needed
Oil – for pan frying

Method
Wash and drain mince squeeze it, remove the any excess water.

Take the mince in a pressure pan add the whole dry red chili chopped in small pieces, turmeric powder and salt to taste, take 2 whistles without adding any water. When cooled check if there is any water then on high flame dry the mince, then grind it to a fine paste.

In a another kadai heat a teaspoon oil add the onion and ginger-garlic and fry till light pink, cool this mixture. 

In a bowl put the mince the onion mixture, coriander leaves, green chillies, garam masala, an egg, bread powder and the juice of the lemon and mix well. Cover the bowl with a cling film and place in the fridge for hour. 

After an hour take the mixture from the fridge, if the mixture seems to “wet” to hold the shape of the kebab, bread crumbs can be added to absorb the moisture. Take each portion and form it into a long sausage-like kebab while pressing on to a wooden skewer. Do this till the mix has firmly adhered to the skewer.  

Oil on your hands to prevent meat from sticking to them. Do this till all the kebab mix is used up.

Lighlty beat an egg dip the Kebabs in egg and then in breadcrumbs, pat them with your hands lightly.   

Heat a little Oil in a skillet.  Place all the skewers,  brown the kebabs on one side, then flip them over and brown on the other side. 

These can be grilled - grilling on a coal fire gives them a lovely smokey flavor - basting with cooking oil as required, till the meat is done. Turn as often as required.
Serve hot with Mint Chutney.

I made some round to make Burgers and skewer ones put them into the wraps.  

Tip –
If you are making a large batch of the kebabs, you can place them on an oiled baking sheet, spray them with cooking oil and broil them on High in your oven for 5-7 minutes on each side.

Labels: Mutton, Starters, Kebabs 

SFC Twister Wrap

Making wraps for dinner is change and also filling.  When I told my daughter that she would get to eat wrap for three days in this month she was very happy .

The day I made this wrap she also invited her friends for dinner.  These wraps were a great hit with them.  H was not at home for dinner so I made these chicken wraps.

Ingredients 
for the parathas
2 Cups Whole Wheat Flour
1/2 Cup All Purpose Flour

½ Teaspoon Salt

1 Tablespoon Sugar 

1 Teaspoon Yeast 

2 Tablespoon Oil
Warm Water to knead

Method for dough 
In a bowl add all the ingredients, then add warm water little at a time and  knead into a soft dough.  Leave it covered in an oiled bowl for 45 minutes or so till it double in volume. 

After it doubles then punch the dough and make equal size balls, roll into parathas.  Bake them on a hot girdle till light spots appear on one side then flip and bake the other side too till light brown spots appear. Remove apply butter or ghee on one side and keep covered in a airtight container.

Ingredients for filling

Spicy Chicken Twisters
2  Large Tomatoes  - sliced
2 Large Onions -  cut into rings
1/2 Cup Eggless Mayonnaise
Iceburg Lettuce leaves as required
Tomato Chili sauce as required

Method - To assemble 

Place the paratha on a table, keep chicken strips 

 slices of tomato, lettuce, onions, 1 tablespoon mayonnaise on each twister, sauce, roll 

 serve wrapped in foil.  Enjoy  !! 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48   

This is my entry for the BM #48, theme Roll and Wraps.  

Labels: Sandwiches, Wraps, Blogging Marathon, Rolls, Chicken

Soy Mayonnaise - Vegan, Eggless

With the following recipe, you can make a tasty vegan soy mayonnaise that can go in salads, on sandwiches, on crackers and bread and with many other appetizers. It can be made in five minutes and non-vegans love it just as much as nutritionally-conscious people.

My family and friends could not believe that this was eggles and vegan, because it taste so good. So here goes the recipe....

Ingredients

200 ML Soy Milk
3 Teaspoon Apple Cider vinegar
1 Teaspoon Heaped Mustard sauce
1 Teaspoon heaped Pepper powder
1/2 Teaspoon Salt
1 Teaspoon heaped Sugar
2 Cups or more Olive or Vegetable oil - I used Olive oil

Method
In a jar pour the soy milk, add the vinegar, mustard sauce, pepper powder, salt and sugar and blend well with a hand blender for 2 minutes on low speed. Then slowly add the oil in thin stream and continue blending as you are pouring the oil, till it thickens. Once you find that it has thickened then stop pouring oil. Remove into a jar and store in the refrigerator . This remains well for 15 days in the refrigerator.

Note:  You can use white vinegar too.

Labels : Chutneys & Dips, Eggless

Spicy Fried Chicken Twister

These are great party pleasures. You can make them well in advance and deep freeze them for party. I usually make these twisters of 4 chicken breast and freeze them for any time use. They stay very well for a long time, like the package ones that you get in supermarkets. Any time you wish to use remove them from the freezer and fry them immediately in hot oil.

Ingredients for marination
2 Boneless chicken breast
1 Teaspoon Salt
1 Teaspoon Pepper powder
1 Teaspoon Paprika or Chilly powder
1 Tablespoon Chilly Garlic sauce 1 Tablespoon Chilly sauce

Ingredients for batter

4 Tablespoon Self raising flour
2 Tablespoon Corn flour
¼ Teaspoon Salt
¼ Teaspoon Pepper
1 Tablespoon Chili sauce
¼ Teaspoon Baking powder
Chilled water to make batter
1 Cup Corn crumbs OR Bread crumbs
Oil for frying

Method

Wash the chicken breast and pat them dry with a paper towel or kitchen towel then cut them in strips each 4 inch long. 

Marinate chicken strips with salt, pepper, paprika, chilly garlic sauce, chilly sauce for at least 30 minutes. Keep aside.


For the batter:

In a bowl add all the dry ingredients except the crumbs, add chilled water little by little to make a thick batter. Then dip each chicken strip in batter then roll in the crumbs and keep aside.

Heat oil in on medium flame fry each strip till done. Serve hot with any chutney or sauce. I used them to make wraps. These are also good to serve as party pleasures.

Labels: Chicken, Starters, Kebabs