Chicken Tikka Wrap

Chicken Tikka Wrap

This is a quick meal one can have as dinner . This is a combo of chicken tikka, coriander paste in yogurt and sautes onions.

Ingredients:::

• Parathaor roti.

• chicken breast
• 2 Tsp tikka masala powder
• salt
• 1/2 tsp chilli powder
• 3 Tsp lemon juice
• 1 Tsp oil
• 3 green chillies made into paste
• 1 tsp ginger garlic paste
• 1/2 tsp paprika (optional)
• 1/4 tsp turmeric
• 1/4 tsp methi ,
• cumin powder

For sauce:

• 1 cup chopped coriander
• Handful mint leaves
• Handful spinach leaves
• salt to taste
• 1 inch piece ginger
• 2 garlic pods
• 1/2 cup yogurt

Method:::
 

1. Marinate the chicken with all the ingredients under chicken tikka in the fridgerator for 15 min or 2 hrs.
2. Preheat oven to 450 degrees F.
3. Bake it for 20 mints or till done.
4. Keep it under grill for only a minute. observe the chicken so that it doesn't catch fire.
5. Let it cool and cut into bite size pieces.
6. Heat a spoon of oil in a pan. Add onions and salt.
7. Saute till transparent .
8. Keep them a aside.
9. Take a bowl, Blend all the ingredients under sauce .
10. This show be thick enough to spread on the Roti.
11. Now take a cooked Roti and spread a big spoon yogurt mixture.
12. Put some chicken pieces and some sautes onions.
13. Again drizzle a spoon of yogurt mixture if u wish to.
14. Wrap it and enjoy.

Paneer Roll

Paneer is a diary product that has many health benefits. If made with skimmed or low fat milk, paneer can be a healthy food that can be easily included in the diet. Vegetarians prefer adding this ingredient to many of the dishes. Be it a paneer sabzi or a paneer snack, the dishes are very tasty and the recipes are easy! You can also try new and easy recipes. To make your kid eat parathas, try this paneer roll recipe.

Ingredients:::

Stuffing: 

• Paneer/cottage cheese, mashed- 1 cup 
• Onion, chopped- 1 
• Capsicum, chopped- 1 
• Green chillies, chopped- 2 
• Garlic paste- 1 tsp (optioanl) 
• Turmeric powder- 1 tsp 
• Salt - To taste
• Garam masala- ½ tsp 
• Cumin seeds- 1 tsp 
• Oil- 2 tbsp 

For Paratha: 

• Wheat flour/maida- 2 cup 
• Water- 1 cup 
• Salt - To taste
• Ghee- 1 tbsp 

Method:::

1. Knead a dough with wheat or maida flour. In a bowl, add the flour and mix with water. Sprinkle a pinch of salt and pour the ghee. 
2. Knead a smooth dough and keep aside. 
3. Heat oil in a pan. Add cumin seeds. When the seeds start popping, add garlic (optional), onion and capsicum. 
4. Saute till the vegetables become tender. 
5. Add turmeric powder, salt, garam masala and green chillies. 
6. When the masala looks cooked, add the mashed paneer. 
7. Mix well so that the paneer absorbs the spices. Put the pan off flame. 
8. Heat tawa (a flat pan).
9.  Take the dough and make small round balls of it. 
10. Roll them into paranthas and roast on the tawa. Use oil when the paranthas turn brown. Place the flat round parantha on a plate. 
11. Put the paneer stuffing on the middle and sprinkle onion. 
12. Pour tomato ketchup and then roll the paratha. 
13. Paneer roll is ready to eat!

Butter Naan

Butter Naan

Butter Naan is simply made with all purpose flour (maida), cooked in a unique style and then served with lots of butter on it. It is one of the most extremely delicious dish of Indian breads which is must for an awesome meal. Butter naan easily goes with any veg or non-veg gravy recipe.

Ingredients:::

• 400 gms all purpose flour (maida)
• 1/2 tsp baking soda or yeast
• 2 cups hung curd
• 1/2 tsp roasted cumin crushed
• 1 cup vegetable oil
• 1 tbsp puree ghee
• Fresh chopped cilantro
• Chaat masala to sprinkle
• 1 cup unsalted butter
• Salt to taste

Method:::

1. Sieve the flour thoroughly with your fingers.
2. Add salt, soda, curd, roasted cumin, fresh cilantro and ghee.
3. Add little little amount of water to make a soft dough.
4. Knead the dough well by pressurizing with your fingers.
5. Cover the dough with the muslin cloth and keep aside for 30 minutes.
6. Take a deep U shaped pan or kadhai, which do not have handles..
7. Turn on the gas and heat the pot upside down.
8. Apply little bit of oil or water only on one side of the naan and place that wet side down.
9. Leave to cook until you observe the brown spots.
10. Naan is ready, you just need to take it out and apply butter as much as you want, sprinkle some chaat masala and serve hot with Paneer Butter Masala (http://darothi.blogspot.in/2013/08/paneer-butter-masala.html) or any dish you want.

Tips:::

•  If you are using yeast then soak it first in the lukewarm water until yeast gets dissolved and then mix in the dough.
• Some people like to add spices like green chillies in the naan. You may even try this.
• You may also use pressure cooker to make butter naan, for that you need to remove the lid and heat it by keeping upside down.

Chole Bhature

Chole Bhature

Chole bhature is a combination of chole (spicy chick peas curry) and fried bread called bhatura. It is mainly eaten in especially in Punjab and north India. Now it becomes very popular in all over India as a street food. Chole bhature is traditional North Indian Punjabi classic cuisine. Bhatura is a soft leavened fried Indian bread made with flour, baking powder, oil and yeast. When fried, it puffs into a fluff and lightly golden Indian breadwhich served with white chickpea curry popularly called as Chole. It is a heavy breakfast which is generally accompanied with raita or lassi. Chole bhature are served with onion, aachar and green dip.

Ingredients:::

Chole Ingredients

For Chole:

• Kabuli chana (white chick peas)
• 1 big onion grated
• 1 tsp Anardana/ pomegranate Seeds
• 1 tsp giner paste
• 1 tsp garlic paste
• 1/4 tsp Turmeric
• 1 tsp Coriander powder
• 3 medium tomatoes
• 1/2 tsp Garam Masala
• 1 tblsp Green Coriander chopped
• 4pcs dry amla
• 1tsp chole masala  
• 7/8 Curry leaves 
• 1 Bay leaf 
• Salt to test 
• Oil

Bhature:

Bhature dough

• 1 cup Flour (Maida)
• 1/2 cup Suji (Semolina)
• 1/4 cup Dahi (Curd)
• 1/4 tsp Baking Soda
• 1/4 tsp salt
• 1/4 tsp Sugar
• Water to make dough

For tempering:

• 2 tsp Ghee
• 1 small onion
• 1 small tomato
• 1 green chilly
• 1 tsp Chana Masala
• 1/4 tsp Red Chilly Powder
• 1 tblsp Oil

Method:::

To Make chole :

1. Clean and Wash the Chole then sock it overnight. 
2. Cook the soaked Chole in 2 ½ cups of water with dry amla salt and turmeric powder in a pressure cooker for 7-8 whistles and let it cool down. 
3. After the chole have boiled separate the chole from the water. Keep the cooking liquid for later use.
4. Grind together garlic, ginger and anardana in a grinder.
5. Heat 2 tbsp oil in a non stick kadai, add Bay leaf, curry leaves and cumin seeds and stir for 1 minute.
6. Then add onion &  Stir fry till little golden brown. Then add turmeric, coriander powder and the grinded masala.
7. Fry for a 1 min and then add finely chopped tomatoes. Cook it till the oil begins to separate from the paste
8. Now add only the choley and let it simmer for 5 - 7 minutes. Finally add some chole liquid and further cook for 10 minutes.
9. When the chole get be thick add the garam masala and chopped green coriander.
10. Now take a separate pan for tempering and add 2 tsp of ghee. When it gets hot add cubed onion and tomato pieces. Cook for 15 secs and then add green chilly and all powered masala. Mix well ensuring that red chilly does not get burnt and then add to the chole and mix well.
11. Transfer the choley to a serving dish and garnish with a piece of lemon split up into 4 pieces and finely chopped corainder leaves.

To make Bhature:

1. Soak suji in 1/2 cup water for 15 - 20 minutes to make it soft.
2. Then in a mixing bowl add all the ingredients under the bhature section along with soaked suji and mix well. Then little by little add water and knead a soft dough.
3. Now take a fresh bowl and transfer the dough in it and apply a thin layer of refined oil on the dough. Cover the bowl with a cling sheet and keep it aside for fermentation for 2 - 3 hrs in a warm place. Once it is ready it will be double in size.
4. Now remove the cling sheet and press the dough in the center to remove all the excess air and knead again.
5. To make the bhature, heat the oil so that bhaturas do not absorb extra oil and they fluff well and take a small ball of the dough and roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown.
6. Drain the bahturas on a tissue paper to drain out excess oil.
7. Serve with chole and mix pickle.