Non vegetarian recipes
An innovative crispy tasty bread rolls made from mashed potatoes,left over bread slices and chicken curry.
Now no need to worry about your leftovers anymore.
These bread rolls are favorite at my home and I usually pair them with the evening chai as a snack served with tomato ketchup. Hope you too will try this at home.
Its very simple and easy to prepare. Watch out this step by step recipe of these yummy chicken bread rolls
Preparation time : 10 mins
Cooking time : 10 mins
Serves : 4
1/2 cup left over chicken
8 bread slices( I used brown bread, you can use any breads of your choice)
2 medium size potatoes(boiled peeled and mashed)
1 tsp of ginger garlic paste
1 tsp red chili powder
1 tsp garam masala powder
1 tsp salt
1 tsp soya sauce
1 tablespoon Cilantro (hara dhania), finely chopped
Oil to fry
Directions || to prepare Chicken Bread Rolls
To prepare the filling
Pick up all the chicken pieces from the curry and shred them all.
In a bowl mix all the ingredients shredded chicken,mashed potatoes,ginger garlic paste,red chilli,garam masala,salt,soya sauce,chopped coriander
and knead lightly to form a soft dough.
To prepare the rolls
Trim the edges of the bread slices and set aside.
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
Place the filling in the center of this bread and mold the bread to completely cover it all around, giving an oval shape. Repeat to make all the rolls.
Heat the oil in a frying pan on medium high heat. Drop the rolls slowly into it, taking care not to overlap them.
Fry the bread rolls until they are golden brown, turning occasionally. This should take about two to three minutes. Take them out over a paper towel.
Serve them hot with any chutney or ketchup.
Before frying, let the roll sit for about five minutes. This will evaporate some of the water from the bread so that it
absorbs less oil while frying; also making the bread rolls crisper
Malai kebab or Malai Tikka gets its name as malai/fresh cream which is one of the key ingredient of this dish.
I wanted to try this juicy, melt-in-mouth succulent tikka from a long time ,finally I succeeded !!!
Sharing with you this recipe of delicious and aromatic spicy creamy base chicken malai tikka.
500gms Boneless chicken, cut into 1½ pieces
2 cubes of cheese grated
¼ cup Fresh cream
¼ corn starch powder
1 tsp Ginger garlic paste
½ tsp black pepper powder
1 tsp nutmeg powder
1 tsp lemon juice’
1 tsp sugar powder
Butter for cooking
1½ tsp Salt
Directions || To prepare Malai tikka Kebab
For the first marination
Clean, cut and dry your chicken cubes using kitchen towels.
The marinade works best if the chicken is dried thoroughly from any moisture.
Add ginger/garlic pastes, nutmeg powder, pepper powder and lemon juice and half of the salt.
Mix well and refrigerate for an hour.
For the second marination
Take the grated cheese and mash the cheese to form a smooth paste
Add the cheese to the chicken and corn starch mix it well.
Next add fresh cream to the chicken and mix it gently, combine well and refrigerate again for 4 hours or preferably overnight.
How to cook the tikka’s
Thread the chicken pieces on skewers (if you’re using wooden skewers, remember to soak them for 30 minutes before using to prevent them from burning).
Turn on your oven’s grill/broiler to 200 C and grill for about 10-12 minutes per side.
Turn the skewers over once they begin to color; keep an eye that the chicken doesn’t burn.
You can brush them with some melted butter midway through grilling. You can even grill these on a proper charcoal grill.
Alternatively, you can shallow fry the skewered chicken on a pan on both sides until cooked through.
I have used a grill stand and placed it on the gas stove and barbeque it slowly on the medium flame.
Serve hot with accompaniments of your choice or garnish it with carrots, onion rings or lettuce leaves.
Marinate the chicken and cheese at room temperature else both will leave water.
Prep time: 30 mins
Cooking time: 30 mins
To Marinate chicken
1/2 kg of boneless Chicken cut into 12 pieces
2 teaspoons Ginger Garlic chopped
1/2 cup Dahi
To prepare gravy
1 bunch of fresh spinach leaves (palak) chopped
1 large size Onion finely chopped
1 small size tomato finely chopped
1 small Green chillies finely chopped
1 teaspoon of Red chilli powder
1/2 teaspoon Garam masala powder
1/2 turmeric powder
1/2 teaspoon Coriander powder
1/2 teaspoon Cumin powder
1 cinnamom stick
2 to 3 green cardamoms
1 to 2 cloves
1 large size bay leaf
Salt to taste
oil for cooking
Direction || How to prepare Palak(Spinach) chicken curry
Marinate the chicken with Salt , ginger garlic paste and Dahi and keep it aside for some time.
Meanwhile boil the chopped palak in the hot water.Keep it aside to cool.
To make the gravy, heat oil in a non-stick pan.
Add bay leaf,cinnamon, green cardamoms and cloves and sauté till fragrant.
Add onions and saute till golden brown and then add chopped tomatoes fry it for few seconds.
Add red chilli powder, coriander powder, turmeric powder, cumin powder,garam masala powder and boiled palak and mix well.
Transfer the mixture into a mixer jar and let it cool slightly.
Add a little water and grind into a purée. Transfer the puree into a bowl and set aside.
Again add a little oil in a non-stick pan and mix the puree and marinated chicken.
Cook both the puree and chicken well till the chicken is tender.
Serve it hot with any green salad or carrots or chopped Onions.
Don’t over boil the palak ,the longer you cook dark, leafy vegetables, the more nutrient loss they experience.