Chicken Dimsums (momos)

Chicken Dimsum (momo) Recipe:

Hi folks, Today I'm sharing a quick and simple way of making chicken momos - Both Fried and steamed. This snack is popular amongst both the old and young generation.

This includes 2 steps

Making the filling and making the outer wrap for the dimsums

Ingredients for Filling:

🔸250 gm minced chicken (kheema)

 

🔸1 green chilli 🔸1 Tbsp of Soya sauce 🔸1 Tbsp of white vinegar 🔸1/2 tsp of green chilli sauce 🔸1 cup finely chopped cabbage (you can use peas if you do not like cabbage)

🔸1 tsp of salt

🔸2 tsp of Cooking oil , 1 Tbsp of oil 🔸1 finely chopped onion 🔸5-6 garlic pods

🔸1 tsp of grated ginger/ ginger paste

Procedure:

First fry the onion and garlic along with the chicken pieces & cook for 10 minutes.

Then add green chillies, chopped cabbage, Fry for another 5 minutes.

Now add Soya sauce, vinegar, chili sauce, adjust salt and sugar according to your taste. 

Cover & cook on medium flame until the chicken is soft and cooked properly and the sauces have thickened. It takes around 10 minutes to cook if you're using well minced meat (kheema) 

                                                      Keep it aside to cool.

Making the outer wrap:

For Outer Wrap Ingredients:

• 2 cups of maida
• 1 tsp salt
• 1 tbsp oil
• 1 pinch of eating soda
• Approx 1.5 cups of water
• Wet Cloth
• Cling film (Cling Wrap)
• Rolling pin

In a bowl, Take 2 cups of maida (all purpose flour) add, salt, oil, baking soda, then slowly knead with warm water. 

                           

After kneading it into a ball, cover the dough with oil by oiling your palm, After that cover it with a cling film or wet cloth and keep it aside for 1 hour. 

Roll it out into small balls and using a rolling pin flatten into 3-4 inch diameter circles. Or use a bowl and cut into a flattened out dough sheet and make circular outer wraps.     

Place 1 Tbsp of filling into the wrapper and Fold into the shape you desire, There are many ways of folding the outer wrap after filling it, Moon shapes, pouch shapes etc. I've folded them into a simple pouches.

You can Steam them in your rice cooker steamer (Slow cooker) or use a seperate steamer. 

                             

If you don't have the steamer attachment to your rice cooker, you can place a steel colander over the cooker after filling it with 1/4th water and then once the water starts boiling, place the momos and cover the cooker with a lid and steam for 10-15 minutes, Not more than that.

After wrapping them, You can even fry them in a pan with oil. I have shallow fried the momos, you can even deep fry them in a kadai (wok) filled with oil.

Fry the momos in the pan for 6-10 minutes, until they are golden brown and crispy on the outside. I like them crispy and crunchy so I fry them until they are deep golden brown. 

 

PS: Don't steam more than 15 minutes then it will become too chewy. Do not place too many together as they expand on steaming and may stick together and tear while removing.

~Enjoy~

Video Recipe Link:

Samosa

Samosa is a savoury trinagular shaped snacks and a hot favourite for indians with hot tea.

It is eaten almost during any season, But preferred more during monsoons with the chilly breeze, hot steaming chai and fresh hot crispy samosas.

The Filling can be of your choice. (vegetables, potatoes, mutton kheema, chicken etc) For bengalees "aloo samosa/shingara" is the most common. On special occasions we make chicken or mutton samosas. I have used boneless chicken here, but if you wish, you can use kheema (minced chicken) that will same a lot of time.

INGREDIENTS:

OUTER COVER :

• 2 cups of maida
• 1tsp kalonji or kalojeera or nigella seeds
• 1 tsp ajwain
• salt 2tsp
• pinch of soda
• 1/2 cup oil
• water to knead

VEG FILLING :

• boiled potato 4
• greanpeas 1/2 cup
• cumin seeds 1tsp
• pinch of aesofotida or hing
• haldipowder 1/2 tsp
• mirchipowder 1tsp
• garammasala powder 1tsp
• ghee 1tsp

NONVEG FILLING :

• 1 Big onion
• 1tsp of ginger garlic paste500 gms boneless chicken
• 1 tsp pepper powder
• 2 tsp salt
• juice of 1 lemon
• little green peas (0ptional)
• haldi powder 1 tsp
• mirchi powder 1 tsp
• 1 tsp garam masala powder
• 1 cup of water
• 1 tsp ghee
• coriander leaves ( 2 tsp )

PROCEDURE:

FILLING FOR SAMOSA

• Fry one big onion
• Add gingergarlic paste and cook till raw smell goes away
• Then add 500 gms of chicken along with salt and pepper
• Cook for sometime and add the lemon juice.
• Cook for 10 minutes and keep on muddling those pieces
• Then add the greenpeas...cover and cook for another 10 minutes.
• At this point add the haldi and mirchi powder
• Mash it well and add 1 cup of water
• Cook till it gets dry.
• Add garam masala and a spoon og ghee...Mix well

• Sprinkle coriander leaves and mix well.
• keep the filling aside to cool down.

OUTER COVER OF SAMOSA

• In 2 cups of maida or flour mix kalonjee, ajwain and salt mix well

• Then add apinch of soda and mix it properly
• Now add half cup of oil and knead well for 2-3 minutes.
• Then slowly add water and knead properly for atleat 5minutes.
• Make small dough balls and keep it aside.
• Sprinkle some flour and make rounds around 6 inches with a rolling pin
• Divide it into 2 halves
• Brush water on the borders

• Fold it like a cone and fill 1Tbsp of chicken filling

 

• Press the bottoms and lock it by pressing it with fork or using your fingers.

• HEAT OIL AND TURN THE FLAME TO MEDIUM

• Fry the samosas in medium flame.
• ONE SIDE TAKES AROUND 5 MINUTES

• Never cook in high flame. it will get burned and crispyness will not come.

VIDEO RECIPE HERE: 

Chicken Malaidar (Creamy Green chicken)

Hi friends!! I have another chicken dish for you all & a very healthy one too !!

It's a fresh and yummy chicken recipe with an umami essence. I haven't used a single drop of oil in it ! I have made it in my panasonic rice cooker.

Ingredients:

• Chicken breast pieces-1 kg
• Curd-3/4th cup
• Lemon -1
• Green chillies- 7-8
• Ginger- 3-4 cm
• Coriander leaves-1/2 cup
• Mint leaves-1/2 cup
• Cloves- 8
• Cardamom - 6
• Cinnamon- 2-3pieces
• Pepper- 1 tsp
• Turmeric powder- 1/2 tsp
• Cashew nuts (powdered)- 3 tbsp
• Fresh cream (malai) -5-6 tbsp
• Salt -according to your taste.

Method:

• Crush the cloves, cinnamon, cardamom and pepper together & keep it aside. 
• Then grind the green chillies, ginger, coriander and mint leaves together with some water (not much).
• Mix these two pastes with curd, lime, turmeric powder and salt.
• Pour the above mixture over the chicken pieces and marinate for 6-7 hours.

                           

• After the stipulated time place the marinated chicken in the cooking pot of the Rice cooker (do not use the rice plate at the bottom).
• Switch it over to cooking mode and let it get cooked for about 25- 30 mins.
• Add powdered cashew nuts (optional) and cream to the chicken. Switch off the cooker after 5 minutes.
• While serving top it with some fresh cream chunks :)

~ENJOY~

Chicken & Bell peppers Noodles

Chicken bell peppers sauce with Soft noodles is a delicious combination and really easy to make.

Chicken bell pepper sauce:

Ingredients:

• 1/2 kg Boneless chicken, cut into small pieces
• 2 Big red bell peppers
• 2 Green bell peppers
• 2 Yellow bell peppers
• 3 onions
• 1 pod Garlic, chopped
• 2 tsp of chilly vinegar 
• Red chilly sauce
• Soy Sauce
• Tomato sauce
• 1/2 tsp Black pepper 
• 1 Tsp Chilly flakes
• 1 Tsp Sugar
• 2 Tsp Cornflour
• 1 egg
• 2 Tsp of breadcrumbs
• Salt to taste

Procedure:

First cut all the veggies and keep it aside.

                        

Marinate the chicken with soy sauce, vinegar, black pepper,chilly flakes and sugar, mix one egg and a teaspoon of white oil for binding.

Marinate for 6 hours in the fridge.

Now take 4-5 tablespoons of oil in a wok or a Pan and let it come to the boiling point

In the mean time make a mixture of cornflour and breadcrumbs. And take out the chicken pieces and coat it with the mixture. Add salt according to your taste.just keep it in mind not to add too much salt as soy sauce is also salty.

Now fry the coated chicken pieces and keep it aside.

In the remaining oil first fry the garlic and onion slices.

When they are brown add the bell pepper s and fry only for 2 mins as we don't want the bell pepper store get very soft and soggy.

Now add the remaining marinated mixture and stir it for 1  min.

Lastly add 2 tsp of red chilly sauce, 4-5 tsp of tomato sauce and 2 tsp of soya sauce

Give it a final stir and it's ready.

If you want more spicy you can add green chilly sauce. I did not add as I prefer hot and sweet flavor.

Noodles 

I have used 2 packets of Hakka egg noodles.

8-9 flakes of garlic

4 tsp of Amul butter

Procedure 

Boiled 2 litres of water with salt

Then added the noodles. Let it boil till soft Then drain out the water.

Add 1 tsp to of oil so that these noodles don't get entangled.

Now take a wok and heat 4-5 tsp of butter.

Fry the garlic pieces for 30 seconds and add the boiled noodles and stir it well.

How to serve

In a plate first spread some spaghetti and on top of it serve the required amount of the Chinese chicken you have prepared.

You have enjoy this dish with sauces of your choice. 

                         

Butter Chicken

My friends and followers have been asking me the recipe of  Indian "Butter chicken" since a very long time. Sorry it took awhile, As I keep experimenting with different cuisines and techniques all the time and other unavoidable reasons

This is an indian delicacy! 

You can make it using the microwave or using the good old stove (or) even both. But for lack of time To make it quick and easy and shorten  the prep time I made it in both in a few simple steps.

I am giving both the procedures separately, You can choose as per your convenience. Enjoy :)

Ingredients:

• Chicken breast:  800 grams
• Lemon juice: 1 tbsp
• Kashmiri Lal mirch powder: 1 tsp (Red pepper powder)
• Salt according to your taste

Marination  Ingredients: 

• Yogurt: 1 cup
• Ginger paste: 2 tbsp
• Garlic paste: 2 tbsp
• Garam masala powder: 1 tsp
• Lemon juice: 2 Tbsp 
• Mustard oil: 2 tbsp
• Butter: 2 Tbsp

Gravy Ingredients:

• Dried fenugreek leaves: 2 Tbsp (kasuri methi)
• Bay leaves: 2
• Melted Butter: 2/3rd cup
• Peppercorns: 10
• Cinnamon sticks: 2 inches
• Green Cardamom: 5  pods
• Cloves: 10
• Ginger paste: 1 tbsp
• Garlic paste 1 tbsp
• Tomato purée: 2 cups (240ml)
• Red chilly powder: 1 tbsp
• Garam masala power: 1/2 tsp
• Honey: 3 tbsp
• Fresh cream: 1 cup
• Salt

Procedure: 

• Clean, skin it and wash the chicken. Cut into medium sized pieces. Make incisions on the pieces and apply the mixture of Kashmiri red chili powder, lemon juice and salt. Leave it for half an hour. 

• Hang the yogurt in a muslin cloth till all water in it drains away. Transfer it in a bowl and add salt, ginger paste, garlic pastes, lemon juice, garam -masala powder, and mustard oil and mix well.
• Apply this marinade to the chicken pieces and mix well. Refrigerate it for 4-5 hours .

You can cook it in a microwave, By:

• Preheating your microwave in convection mode at  200 degree centigrade.
• Otherwise. Heat 2 tbsp of butter in a wok and cook the chicken till the chicken is done. It took almost 30 minutes for me.
• Place the chicken on a roasting (baking) tray / wire rack and cook in preheated oven for 15 minutes or till the chicken is tender. 
• Place kasuri methi on a flat microwave dish and roast on high (full) for 1 minute. Remove and crush with hand.
• Take butter in a deep microwave bowl (borosil or glass) , heat uncovered, for 30 seconds on high mode (100%). 
• Add bay leaves, peppercorns, cinnamon, cardamom, cloves, ginger paste, garlic paste,
• Stir well and cook it uncovered for 4-5 minutes on high mode. I prefer doing this step using a gas stove since it gets cooked properly in comparison to the microwave.
• Add tomato purée, red chilli powder, Garam masala powder, salt and a cup of water. Cook it on high temp for 10 minutes.
• Add chicken pieces and cook, covered, for 5 minutes on Microwave High.

• Add honey, kasuri methi, fresh cream and cook it uncovered on low temperature (50% power) microwave for 4-5 minutes and serve Hot.

My Way cooking (Using the stove and microwave):

• First add 2 Tbsp of butter in the kadai (wok) then fry the Garam masala ie: (pepper corns, cinnamon. green cardamom, cloves, bay leaves) then add 2 Tbsp of  the ginger & garlic paste and cook in medium flame for about 10 mins.                                     

                                         

• Then add 2 cups of tomato pure, 1 Tbsp of red chilli powder and 1 tsp of garam masala powder and salt according to your taste. Stir it for a while and add a cup of water, cook it for another 10 minutes.

• Now add the marinated chicken and mix it well with the butter gravy. Cook it for another 10-12 minutes until the chicken becomes tender and the gravy thickens. 

• In a separate pan dry roast kasuri methi in a drop of oil and then grind it and keep it aside.

                           

• Transfer the cooked chicken into a deep microwave bowl or continue cooking in kadai (wok) Then add 3 Tbsp of honey, 1 cup of cream. and stir it well and add the kasuri methi from the top. Cook it with the lid on for another 10 minutes and turn off the stove. 

• Cook it on low heat (50% power) uncovered for 5 minutes if you are using the microwave. after adding the above.

        

~Serve hot~

Enjoy!

Tandoori Chicken

Tandoori Chicken is an Indian take on "Roasted Chicken" . The word 'Tandoor' is originally an Indian form of cooking - Roasting " Tandoor " But with the advancement in technology, Now we can use electric grills, coal grills, electric BBQ's , electric Tandoors etc for roasting. 

When the weather starts getting chilly and a cool breeze blows and the leaves turn brown and there are showers now and then, We know that Autumn is here and the monsoon is on it's way back. Hot and juicy Roasted chicken goes perfectly in such weather. 

Ingredients:

• Chicken: 800 grams 
• Kashmiri red chilly powder: 2 Tsp
• Lemon juice: 3 tsp
• Butter
• Onions cut into rings
• Salt  
• Hung curd: 200 grams  
• Ginger-garlic paste: 50 grams
• Garam masala powder: 1 tsp
• Chaat masala: 1/2 tsp
• Mustard oil: 2 tsp
• Tandoori chicken Masala (spices/ Everest seasoning )
• Lime cut into wedges/ slices
• Edible orange colour (optional)

Method:

• Skin, wash and clean the chicken. Make incisions/ cuts with a knife on the breast and leg pieces.  
• Make a mix of kashmiri red chilly powder, salt, hung curd, mustard oil, ginger garlic paste, garam masala powder, tandoori masala powder and marinate the chicken with this mix and keep it in the refrigerator for 5 to 6 hours.

• Now brush the marinated chicken pieces with melted butter and grill it in the microwave for 20mins. I have chosen the auto grilling tandoori option in my microwave (LG), All microwaves have this option.
• After 10 minutes turn over the chicken (flip it over)  and grill for 10 minutes again (each side for 10 minutes)
• Give it standing time in the micro for at least 5 minutes.

• Now take it out carefully and glaze the chicken with butter and then roast it directly over an open flame (over your stove or charcoal BBQ) approximately 3-4 minutes on each side while turning it around

• Remove it from the flame once it's roasted and serve it with a dash of lemon juice and a pinch of chaat masala from the top.

Serve hot with onion rings and lemon slices

~Enjoy!~

ANOTHER VERSION : Boneless tandoori Chicken Tikka for this season 

Here: Recipe Link

PS: Note:-

• I have used a microwave and my stove for roasting it, The same can be done over an electric grill/ electric tandoor or coal BBQ as well.
• The Masalas (Spice Powders that I have used are given below). +EVEREST MASALA (C&F)