Chicken-Soya Burger

There's nothing more delicious than homemade juicy burgers. Forget your jaws and fill as much as you can ... full open your mouth and stuff it with the burgers.. yummm ! I can't resist that. 

These are juicy , melt in mouth, easy to follow, simple to make and delicious little patties ; shallow fried in oil or grilled and then sandwiched between buns and salads of your choice. The recipe is a revised version of that adapted from Vah re Vah . I had mixed soya with chicken for healthy reasons and a little variation in the spices. Noo likes chicken and Raz likes vegetable burgers. So I say Noo that these are chicken burgers and to Raz I say Soya burgers.. Both are happy and I don't have to lie.. taada !

INGREDIENTS

2 cups/450g Chicken mince *

160g/1 cup Soya

4 tbsp cream

1 tsp Pepper powder

2 cloves garlic, minced

2 tbsp Lemon juice 

3 tbsp Chopped coriander

1 tbsp Red chilli, crushed

2 Onions, finely chopped

1 tsp Garam masala

Salt

1/2 cup Bread crumbs

Extra Bread crumbs to coat

 METHOD:

 1. Soak soya nuggets in warm milk for atleast an hour. Drain them nicely, press till all moisture dries up and then  process in a food processor. 

2. Add chicken mince to it and blend again.

3. Place chicken and soya mixture in a bowl. Add all other ingredients except bread crumbs to coat . Mix well using a wooden spatula. 

4. The mixture will be very wet and sticky(that's the secret behind juicy burgers). Place some bread crumbs on a plate. Shape the chicken soya dough into patties and coat them with bread crumbs. You can either fry them then and there or freeze them for later purpose. Click here for freezing tips. 

5. Fry them till it turns golden color and get cooked through. About 3-4 minutes on each side on medium-high flame.

6. For assembling:- I used mayonnaise, lettuce,onions, cucumbers, cherry tomatoes, pickled jalapeno peppers, cheese and saute mushrooms.

* If you are using chicken breasts, cut them into chunks, clean and dry them nicely, process them in food processor.

Stuffed Shami Kebab

Ingredients:

Boneless meat or mince 500g

Chana Dal 1/2 cup

Ginger, chopped 1 tbsp

Garlic,chopped 1 tbsp

Potato boiled 1 medium

Whole red chillies 3-4

Whole pepper corns 2 tsp

Lemon juice 1 tbsp

Egg 1

Garam Masala 1 tsp

Stuffing:

Egg, boiled and chopped 3 tbsp

Onion, finely chopped 3 tbsp

Coriander leaves, finely chopped 1 tbsp

Green chillies 3no.s

Method:

1. Pressure cook boneless meat, chana dal,whole red chillies and chopped ginger & garlic  until meat is done. If you are using chicken, soak dal for atleast half an hour before cooking.

2. When meat is done, add garam masala to the cookeer and dry up all the liquid in high flame. Let it cool.

3. Grind meat alongwith the cooked ingredients in a blender or food processor to make a paste. Add boiled potato  and lemon juice to it and blend again. Break one egg into this mixture. Mix well.

4. Mix the ingredients listed under the heading 'Stuffing' together and keep aside.

5. Now, take a portion of kebab dough, flatten to a circle, keep a tsp of stuffing mixture on it and cover the dough . Gently shape it like cutlets/patties. 

6. You can either freeze your patties* or fry it as and then. Shallow fry these patties until it turns brown on both the sides. Serve hot with mint chutney or ketchup.

Notes:

You can follow the same tips to freeze mentioned here.

Some dips these kebabs in eggwhites before frying. Choice is yours.

Any meat can be used- Chicken, beef or mutton.

Chicken Curry

Chicken is considered to be the most versatile meat available. It's not a strong flavoured meat; got a bland taste and so it goes well with any gravies. It can be baked, grilled, sautéed, fried ,broiled etc. ,which makes it more versatile.

This recipe is a basic curry recipe which involves no much of hard work . Every household has their own chicken curry recipe, which provides a slight variation here and there; but the basic recipe is all the same. No readymade masalas/spices used here. Malabar chicken curry and pathiri is quite famous combination back home. This curry pairs well with rice, rotis, pathiris, porotta, ghee rice etc

Ingredients

1kg Chicken

100 ml Oil

2 no.s Cardamom

2 no.s Cloves

1"Cinnamon

2 cups Onion

1 cup Tomatoes

3 cloves Garlic

1 tbsp Ginger

2 Green Chillies

1 tbsp Red Chilli powder

2 tbsp Coriander powder

1/2 tsp Turmeric powder
1 cup Boiling water

Method:

1. Wash and clean chicken pieces and drain excess water from it.

2. Heat oil in a deep pan and pop in whole masalas and saute for a few seconds until its aroma comes out. Don't burn it ; otherwise the whole gravy would turn bitter.

3. Throw in onions and saute till it turns translucent and wilted so nicely. (important step). Saute ginger-garlic pastes and green chillies for a minute. Add tomatoes and cook till the oil leaves the sides of the pan. 

4. Add masalas/spice powders to it. Saute till the raw smell disappears- for a few seconds.

5. Turn the flame to high and mix in the chicken pieces so that the masalas get coated well. Pour hot boiling water to it and cook till chicken is done. Adjust the consistency of the gravy.

6. Garnish with coriander leaves and serve hot with rice or rotis.

Cheesy,Chicken & Corn Quesadilla with Avocado Dip

Quesadillas are Mexican wraps which could be made with no much fuss in your kitchen. These are excellent choice for those who are looking for easy breakfast or a light dinner. The most important part of any quesadilla is the filling.  You can play with your choice of filling which varies from vegetarian options like beans, corns,mushrooms, spinach etc. to non-vegetarian options like chicken or beef or a mix of both veg and non-veg. You can choose your favourite cheese also; mozarella, cheddar, parmesan ..anything!

When you decide the filling of your choice , next is to decide on the ways to cook it; whether to fry, grill,bake or panini press them. When you fry, you get crispy wraps as you can see in the picture, whereas a little care needed as if you place tortillas before oil is heated, it may end up in oily & soggy wraps. You can use your panini toasters for zero oil wraps. It's more easier and takes less time compared to frying. But it's not advisable for super-stuffed wraps. Baking is better when you make for your whole family in a bunch; and yes, less oil. You can grill your wraps when you are out for a BBQ.

Ingredients:

Tortillas    1 packet of 6

Onion      1/2 (medium)

Tomato           2 (medium,red & ripened)

Red chilli      2 

Coriander leaves   1 tbsp

Sweet corn        1 cup

Chicken           1 cup , pan-fried and shredded

Pepper            1/2 tsp

Salt

Cheddar cheese    1 1/2 cups

Method:

1. Prepare salsa. For this, chop onion and tomatoes into fine and small pieces. Mix these with chilli, salt and coriander leaves. Keep this aside.

2. Boil or steam sweetcorn till it is done. 

3. Marinate chicken with salt; heat pan and roast chicken with less oil. When cooled down, shred into pieces. Mix chicken and corn together and season with salt and pepper.

4. If you are frying:

Heat pan in slow flame and add a tsp of olive oil or butter and when it is hot, place tortillas on it in such a way that oil is coated on whole tortilla. Sprinkle 3-4 tbsp of cheese on it. Now top it with 3 tbsp of salsa. Layer chicken and corn mix on top of that; cheese again. Now close this with another tortilla and press nicely. Turn the quesadillas upside down and fry the other side too. When that side turn crispy brown, take it out onto a plate, cut into 4 pieces and serve. If you are making in huge batch, place the fried wraps in a preheated oven until the next wraps are fried to keep it warm.

You can make it moon shaped also. When you fill your wraps, fill in half and when cheese starts melting, close the wrap in half (crescent/semi-circle shape) and fry on both sides.

5. For baking(170C for 20-30 minutes) , grilling or toasting, prepare quesadillas, brush a little oil on top and then cook in oven, toaster or on grill. 

6. Serve hot as it is or with dips/sauces of your choice.

Avocado Dip:

Ingredients:

Avocado   1

Yogurt     3 tbsp

Tabasco sauce/ chilli sauce  -to taste

Method:

Mash avocado with fork until smooth and mix in yogurt and sauce. Dip is ready to serve !

Murg-e.Mumtaz

Masterchef contestant Zebi Zubair has always been my favourite since the first season. I haven't seen any series after that. Her sewaiyan recipe was a hit and i remember how tears rolled out of Akshay's eyes after tasting that. That's one great honour for any chef and for me it's more than the masterchef title. This recipe is one of her delicacies. Murg-e-mumtaz is a rich and creamy gravy which could be served with rotis,paranthas,rice or nan. It's so delicious that your kids would ask for more. A kids-friendly recipe-I must say.

Ingredients

 Chicken pieces       1 kg

 Onions                   2 medium fine sliced
 Ginger paste           1tbsp
Garlic paste             1tbsp
Fried Onion Paste    4tbsp
Almond Paste         1/2 cup
Red Chilli Powder    1tsp
Turmeric Powder     1/2tsp
Coriander Powder    1tbsp
Poppy Seeds          2tbsp
Green Cardamoms  4
Cloves                   4
Cinnamon stick      1 inch 
Mace                     1 inch 
Nutmeg (Jaifal)       1 pinch 
Yogurt                    1 cup 
fresh Cream            2tbsp
Oil/Ghee                 1cup
Salt to taste

Ingredients for Tadka
Garlic,chopped        1 tbsp
Bay Leaves             4
Green Chillies          4,chopped and deseeded
Green Cardamoms   2

Method

1.Wash the Chicken pieces. Add yoghurt & keep aside to marinate for 30 minutes.

2.Make a paste of Ginger, Garlic, all Garam Masala, Red Chilli, Turmeric & Coriander powder and poppy seeds.

3.Heat Oil/Ghee in a pan & fry Chopped garlic, Chopped Green Chilli, Green Cardamom & Bay Leaves for 5-8 minutes.

4.Add chopped onions and fry till golden brown.

5.Now add Chicken pieces and keep frying. Mix the paste and fry while adding fried onion & almond paste. Add the cream and bhuno it till oil is separated.

6.Prepare thick gravy by adding 2 cups of water & Salt into the Chicken.

7.Garnish with fried Onions and Serve Hot!

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Gilafi Kebab

Onam is over , but the festive season is not over yet. Eid al Adha is on its way. From the delicious vegetable varities to the world of meaty favourites:) ! That's the difference between the cultures and festivals. Each festival has its own way of celebrating from food to lighting crackers to designing flower carpets to prayers etc. 

This dish is a spicy minced meat covered with a layer of onion, capsicum and tomatoes. This layer is called Gilaf and hence the name. This is a deliciously favorite dish which could be accompanied with rotis or rice.This kebab can either be grilled or shallow fried in medium-high flame. 

Ingredients:(makes 6-7 pieces)

Courtesy: Shireen Anwar 

Mince meat/Kheema (chicken,mutton or beef) 1/2 kg
Ginger garlic paste   1 tbsp
1 slice of bread (dip in water and squeeze water out)
Salt  1 tsp
Red chilli powder  1 tsp
Garam masala powder  1/2 tsp
Lemon juice 1 tbsp
Ground almonds/ cashews 1 tbsp
Coriander leaves 2 tbsp, chopped
Green chilli 3-4chopped
Fresh cream/cream cheese  2 tbsp
Oil, for frying

Gilaaf/outer covering:
 Onion 1/2 cup, chopped
 Capsicum 1/2 cup, chopped
 Tomatoes 1/2 cup, chopped

Method:

1.Squeeze out excess water from the mince meat and grind them again if it's a shop bought one. We need more fine than we get from the supermarkets.

2.Mix the meat with all other ingredients including bread,cream etc. Keep aside for 2 hours.

3.Mix together onions, tomatoes and capsicum for the gilaf in a separate plate.

4.Devide the mixture into 6-7 balls and shape them like kebabs; either lengthy, round or any shape u like. Then roll these kebabas on the gilaaf mix and make sure these are stuck to the kebabs properly.

5.You can either use skewers. This is completely optional. If you are using wooden skewers, soak them in water for about 10minutes.

6.Shallow fry in grill pans on medium-high heat till golden brown. You can either cover in an aluminium foil and grill in oven at 250C for 15-20 minutes. Brush oil on kebabs before grilling.

Serve hot with green chutney.

Grandma's Chicken Musuman with step by step video & pictorial illustrations

Talking about the traditional foods, North Malabar had established its own place; especially Kannur & Kozhikode districts; Thalassery being their leader. There's a wide variety of pathiris, snacks, curries ,etc. associated with this region. Some of them are vanished from the modern kitchen while some others are modified to adjust to the changed lifestyles.
Musuman means Whole(colloquially).This recipe is given as it was in the past. This was my Grandma's recipe and just came to my mom's mind recently & gave it a try . It was delicious & since then, Chicken Musuman found its place in our kitchen. In this recipe, chicken is stuffed with Chana Dal Masala & boiled eggs. Before it was prepared using big chicken which weighs about 1 1/2 kg or more; so that it was easy to stuff. But now-a-days we prefer small chickens & so we can't use much stuffing. I've given the recipe of 800gm chicken and I'm sure that u guys would luv it...

It's spicy as well as a bit sweet cos of the sugar we use ..The sugar is well blended with all the spices that it has a nice spicy -sweet combined flavor.

Ingredients:

Chicken 800-900 gm
Onion 2 medium
Tomato 1
Ginger 1 tbsp
Garlic 2 pods
Green Chilli 3
Red Chilli powder 1 1/2 tsp (spicy one)
Coriander powder 1 tsp
Sugar 1 1/2 tsp
Chana Dal 1/4 cup (for both the gravy & stuffing)
Egg 1 boiled (optional)

For Coconut Paste:

Coconut 1 cup (3/4 + 1/4)
Fennel (Saunf) 1 tsp
Onion,sliced-  half of a small onion
Clove 1
Cardamom 1
Turmeric powder 1/2 tsp

For stuffing:

Onion 1/2
Ginger -Garlic paste 1 tsp
Green chilli 1
Red Chilli powder 1/4 tsp
Coriander leaves 1 tbsp
Garam masala 1/4 tsp
Chana Dal

Method:

1.Soak Chana Dal overnight or for a minimum of 6 hrs.


2. Coconut paste:

Now we have to roast coconut for the gravy as we do for our Varutharacha curry. The method is simple and goes like this:

a. Take a pan, add 2 tbsp of coconut oil. When hot, add 1 tbsp of parboiled rice ;let it roast a bit till it changes its color. Add 3/4 of the coconut ;saute well in medium-low flame;

b. add fennel seeds

c. & half onion in between.  Keep on stirring to roast the coconut evenly.

d. Saute till it turns to brown. Don't make it too brown ;else a bitter taste may come. Add turmeric powder.Switch off the flame & let it cool. Throw in remaining fresh coconut ,cardamom & clove and make a paste of it.

3.Mix the Onion, Tomato, Green Chilli, Ginger Garlic paste, Red Chilli powder, Coriander powder , enough water and salt with chicken & cook till the chicken is done.

4.Meanwhile prepare Chana Dal Stuffing:

Cook Chana Dal. Take 1/4 cup of the cooked dal & keep aside for the gravy.

 Take a pan, pour 1 tbsp of oil. When hot, add onion;saute well till it turns brown ; then add ginger-garlic paste, chilli, red chilli powder & the remaining cooked chana dal. Saute well. Finish it off with garam masala & coriander leaves.

5.When chicken is done, take it off & stuff with this masala & boiled egg. If the chicken is small, you can stuff it with only a few or1 tbsp of the chana dal masala.You can pin the chicken with tootpick so that the stuffing remains safe.(optional)I couldn't do it as my chicken was a bit delicate when done. Keep the chicken aside; no need to put it back to the gravy now.

6.Now add the coconut paste & chana dal (which was kept aside ) in the gravy & let it boil.

7. You can now put chicken in the gravy & let it boil for 3-5minutes. No need to boil it for so long and take care while serving, otherwise the chicken may break & it won't remain Chicken Musuman (musuman means whole);the stuffing may also come out.

8.Temper it with Ghee and onion.(add 1 or 2 tbsp of ghee in a hot pan & put a tbsp of sliced onion & add it to the gravy when brown).

9.Garnish with coriander & curry leaves & serve with Pathiris which complements well with this gravy.

Chicken Chukka

Chicken Chukka is a spicy 'dry-gravy' chicken dish which is very popular all over India. Don't know about the origin or nativity of the dish; but its found equally enjoyed by all Indians. Now, this recipe is my mom's and we love as it is. You can play with your own ingredients to please your tongue and hey,, you are the boss of your kitchen; who's gonna ask? ;)

Ingredients:

Chicken 1 (I used of 800gm)

Red Chilli powder 2 tsp + 1/2 tsp

Vinegar 1 tbsp 

Turmeric powder 1/4 tsp

Onion 500gm (3 cups)

Tomato 1 3/4 cups

Ginger garlic paste 1 + 1 tsp,

Green chilli 3 or more to taste 

Garam masala 1/2 tsp,

Pepper powder 1+1/2 tsp

Curry leaves 1 sprig & 

Coriander leaves 1/4 cup
Oil 1/4 cup

Method:

Marinate chicken in red chilli powder(2tsp),salt,pepper(1/2tsp) ,ginger garlic paste(1tsp)and 1 tbsp of vinegar for atleast half an hour. 

Fry those marinated chicken pieces in oil.

Take out the chicken. Now in the same oil, saute onions  . Add  ginger garlic paste and saute  till onion turns slightly brown

Throw in tomatoes  & green chilli .. Saute for a few more minutes till the tomato is cooked.

Now add the spices; ie; red chilli powder (1/2 tsp) and turmeric.Saute for a few seconds so that the raw smell disappears.

Add chicken to it alongwith 1/4 a cup of water. simmer till the water dries up.Check the seasoning and make variations according to ur taste..  You can add 1 or 2 tsp of lemon juice if needed. Throw in curry leaves (i sprig) and coriander leaves to garnish.

Bangalore Chicken Kebab

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  I feel so lazy to blog these days and my broken cameras and slow-slow laptop added to the core. Yes, my cameras :( its more than four months now since i've dropped them.  Actually I do all these photoshoots in a hurry that both my cameras fell from my hands to broke. That too in a week. The photos I post here these days are either from my drafts or mobile clicked. I browse net through my phone or IPad. But blog editing is not possible in that. I don't know why. If anyone of you can resolve it , please let me know.

  
  

  Chicken Kebab is a famous dish of Bangalore , I guess. My brother-in-laws, who studied there, has always been a great fan of these kebabs. These are not the usual north-indian kebabs made of meat mince, but deep-fried chicken pieces. This one is my Jeeju's special. He tried this recipe and as this turned out to be so delicious that he clicked a pic and sent it to me for my next post. So here is the recipe for you guys.. Enjoy and let me know how it turned out !

  
  

  

  
  

  
  

  
  

  
  
  

  Ingredients

  
  

  
  

  
  

  Chicken 1 kg, cut into  8 pieces

  
  

  Marinade :

  
  

  
  

  Ginger garlic paste 1 tbsp

  Yogurt 2 tbsp

  Garam Masala ½ tsp

  Cumin powder  ½ tsp

  Orange color pinch

  Turmeric pinch

  Chili powder 2 tsp

  Coriander crushed or powder 2 tsp

  Salt 1 ½ tsp

  Vinegar 1 tbsp

  Egg 1

  Corn Flour 4 tbsp

  
  

  
  

  Method

  
  

  Marinate chicken with all the ingredients except oil. Keep for a minimum of 2 hours. Deep fry these chicken pieces untill it turn lightly brown and crisp outside and tender inside. Serve with onion rings.

  
  
  

  
  

  

  
  

Mughlai Chicken & Mince Pulao

Mughlai Chicken pulao is one delicious and aromatic recipe savoured by each and every member of my family. I was in search of easy made chicken recipes that I got stuck in this wonderful place 'indian food forever'. There are so lots of authentic recipes , wanted to try all; but tried this one ; not once but thrice till now. 'A pulao packed in spices and aroma' thats how I define this dish.

Ingredients:

1 Chicken
1 kg Minced Mutton (optional)
2 cups Clarified Butter (Ghee)
4 big sized Onion  minced
1/4 kg Curd
1/2 kg Rice
1/2 tsp Saffron
Few Sliced and fried Almond
4 Bay Leaf
1 " long piece Cinnamon
10 Cloves
10 Cardamoms
18 Pepper corns
3 pods Garlic
1 " long piece Ginger
1 tsp Red Chili Powder
2 tsp Coriander Seeds Powder
1 tsp Cumin Seed Powder
1/4 tsp Turmeric 

Method

• First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.
• Now heat 4 tblsp of ghee and fry 2 onions till brown.
• Add half the whole spices and then add chicken and mince meat and let it brown.
• Add ground spices and fry for a few minutes along with chicken and mince.
• Add 2 cups of hot water, cover and cook till chicken is tender.
• Beat the curd with saffron and add to chicken.
• Cook uncovered for 10 minutes.
• Remove from flame and keep aside.
• Now heat the remaining ghee and fry bay leaves and remaining whole spices.
• Add onions and brown them well.
• Add rice and fry till brown.
• Add enough water to cook rice and also 1 tsp of salt.
• Spread a layer of rice on a flat serving dish and then another layer of meat.
• Repeat with one more layer of each.
• Garnish with almonds.