CHICKEN WRAPS

RECIPE:

INGR:

Thin rotis                           6
Boneless chicken            300 gms
Cucumber                         2
Ripe tomatoes                  2
Onion                                 2
Lemon                               1
Thick curds                       1 cup
Mayonnaise                      2 tbsp
Cheese dip/spread          2 tbsp
Garlic                                 2 - 3 cloves
Milk                                    2 tbsp
Pepper pd                         2 tsp
Chilli flakes                       2 tsp
Coriander leaves             2 sprigs
Kasuri methi/oregano     1 tsp
Turmeric                           1/2 tsp
Sugar                                 1 tsp
Oil for shallow fry             2 tbsp
Butter                                 1 tbsp
Salt to taste  

METHOD: 

1. Do all preparatory work.
2. Just before serving, assemble and heat them in the oven. 
3. This way the wraps stays fresh and crisp. 

FOR WRAPS:

1. Make thin rotis with wheat flour and keep aside. 
2. Readymade tacos or rumali rotis can also be used.

FOR GARNISH:

1. Cut tomatoes into thin circles ; onion sliced across as shown.
2. Slice cucumber into thin strips lengthwise.
3. Gently roast the onions for a minute or two in butter to remove the raw flavour.

FOR SPREAD:

1. Take curds in a bowl and whisk it till silky.
2. Add mayonnaise, cheese dip , milk, crushed garlic and mix it
3. Season it with a pinch of pepper pd, chilli flakes, oregano, salt.
4. Rest it aside.

CHICKEN FOR FILLING:

1. Clean, wash and make thin strips with the boneless chicken.
2. Squeeze in half a lemon , a pinch of turmeric, kasuri methi, salt and rest for 10 mts.
3. Heat pan on medium flame and put in oil and butter.
4. On heating, add the chicken and gently toss around on high flame for 5 mts.
5. Add sugar and toss over; see that a gentle caramelised browning on the chicken strips is formed.
6. Reduce the flame, season it with salt, pepper, chiili flakes, kasuri methi/oregano and cover it .
7. Simmer it without adding any water for 10 - 15 mts.
8. The moisture inside the pan will enable the cooking process.
9. Remove and keep aside.

WRAPS:

1. Just before serving, take one plain roti and keep it on a foil in a plate.
2. Spread the dip sauce generously all over the roti.
3. Lay gently tossed onions, cucumber and tomato slices on it.
4. Now add chicken strips and cover them with more tomatoes and onion.
5. Sprinkle dip sauce over it and add a dash of lime.
6. Carefully wrap the roti tightly with the filling intact inside.
7. Serve hot with the dip and tomato ketchup.

PLAIN ONION RAITHAA..

INGR:

Onions                    2
Curds                      200 gm
Green chillies         2
Coriander leaves    a sprig
Salt to taste

METHOD:

1. Chop onions horizontally to give thin slices as shown.
2. Finely chop chillies and coriander leaves.
3. Add them to onion and give a gentle toss.
4. Take a mixing bowl,  put in curds.
5. Add salt to it and whisk till smooth and shiny.
6. Put in onion, chillies and gently mix with a fork.
7. Check for seasoning; adjust as per your taste.
8. Serve at mealtimes with a dish of choice.

Note:

1. Curds should be thick & sweet.
2. Mix in the onions just before serving; about 10 mts. would do.
3. Seasoning can be adjusted according to one's taste.
4. This goes well with pulao, biryani, chappati etc.

IDIYAPPAM ( RICE STRING HOPPERS )

RECIPE:

INGR:

Rice Flour                                          2 cups

Oil                                                      1 tbsp

Water                                                  as required

Salt                                                     for taste

METHOD:

1. Take a pan add 4 cups of water, salt and  oil.
2. Let water come to a boil; once bubbles start rising to the surface, switch off the flame.
3. Put flour into the hot water and mix it thoroughly to make a dough; not very soft dough.
4. Keep the dough covered aside, to avoid getting dry.
5. Take idiyappam press and grease the insides with with oil.
6. Now grease idli/idiyappam plates also generously.
7. Make thick rolls of this dough and fill it in the press as shown.
8. Move the handle of the chakli press to allow the mixture fall in thin noodles onto the plates.
9. The shape can be done as desired; viz., small idli like or thick spherical shape as shown.
10. Repeat the same for the rest of the plates.
11. Now steam them for 6 - 8 min. on medium flame.
12. Serve with vegetable stew of choice, chicken gravy, coconut milk or just sprinkled with grated coconut and sugar.
13. This can be used to make lemon sevai (the same way as lemon rice; only rice is replaced with idiyappam).

NOTE:

• Readymade idiyappam rice flour is available in the market.
• Chakli press, use the plate with the tiniest holes (they come in 4).
• Idiyappam plates are also there ( they have tiny pores all over the plate); however, idli plates also serve the purpose well.
• The oil in hot water and the greasing of the chakli press ensures smooth release of the noodles onto the plates.
• Water is approximate; adjust as per the dough consistency.
• For coconut milk serving, take thick coconut milk and mix in sugar and cardamom pd to it before serving.
• Any stew for this dish needs to be cooked in coconut milk or coconut paste to get the real taste.
• This is best for dinner or breakfast.

PANEER BHURJI

RECIPE: 

INGR:

Paneer (Cottage Cheese)        300gm

Onions                                       3

Tomatoes                                  3

Ginger garlic paste                  1/2 tsp (options) 

Green chillies                           5-6

Coriander leaves                      2 sprigs

Cumin seeds/jeera                   1/4 tsp

Mustard seeds                          1/4 tsp

Urad dal                                     1/2 tsp

Turmeric pd                               a pinch

Salt to taste  

Oil                                               2 tbsp

Method:

1. Crumble the paneer finely and keep aside.
2. Chop onion and tomatoes into fine cubes.
3. Dice green chillies finely and chop coriander leaves.
4. Place a pan and pour oil ; keep on medium flame.
5. Put in jeera and mustard seeds; on crackling add urad daal.
6. Stir and put in onions and saute for a minute; add ginger garlic paste.
7. Add turmeric and salt and keep stirring to avoid sticking at the bottom.
8. When onions have sweated and turned pale pink, add tomatoes
9. Saute this mixture for 5 mts. Now add the mashed paneer and mix well
10. Sprinkle with pepper and check for seasoning.
11. Toss for 2 more mts and remove.
12. Serve garnished with coriander leaves.

Note:

• It goes well with chappati/phulka/roti
• Also can be used as a stuffing for sandwiches. 

CARROT HALWA

                                                     

                  

                                                         

RECIPE:  (10-12 servings)

INGR:

Carrots                     750 gms
Cream Milk              1 litre
Sugar                        400 gm
Nuts/Dry fruits         for garnishing
Silver paper/ virk    2 sheets (optional) 
Salt                            a tiny granule

Method:

1. Clean, peel and grate the carrots.
2. Take a thick bottomed pan/ pressure cooker and saute the grated carrots .
3. This can be done on high flame, provided you stir it regularly .
4. Do not add oil/ghee as there is lot of moisture content.
5. When the moisture dries up, pour in cream milk and let the mixture simmer on medium flame.
6. This will take around 20 mts. Stir once in a while.
7. Add a tiny peck of salt; this will blend the taste and brings out the sweetness. 
8. When milk evaporates, add sugar and mix thoroughly.
9. This stage needs constant monitoring to avoid sticking at the bottom.
10. After 10 - 15 mts, when halwa comes to a fine consistency with fat glistening all around, remove.
11. Add slices of pistachios/almonds/walnuts etc.
12. Serve hot decorated with virk if desired.

Note:

• No ghee has been added at any stage.
• The taste of the halwa is robust and healthy this way.
• The cream in the milk gives it a grainy texture.
• Sweetness can be adjusted as desired.
• You can store it in the refrigerator for 2-3 days.