Chicken Spring rolls

 

Chicken spring rolls is an easy to make appetizer. Classified to belong to the Indo-Chinese cuisine . It consists of chicken mince stuffed in a thin pastry sheet and rolled .

These can be prepared in advance and stored in the deep freezer for upto 3 months.. Can be pan fried, deep fried, baked or Air-fried... Here I am sharing my simple recipe, where I have air-fried the spring rolls.

Ingredients (Makes about 15 rolls)

1. Chicken mince 400 gms

2. Finely chopped sping onions and greens 1 Med size bowl (Or a fistful).

3. Finely chopped green Bell peppers 1 Med size Bowl .

4. Add Colored bell pepper if you wish but total qty. of bell peppers should not exceed 1 mid size bowl.

5. Schezwan sauce (Store bought) 2 to 4 tablespoons as per your taste.

6. Black pepper powder 1/2 tsp

7. Green chillies finely chopped 2 nos.

8. Salt to taste 

9  Oil 2 TSP

10 Wheat flour/ Corn flour/All purpose flour   2 to 3 TBSP

11. Water 

Method..

PREPARE THE MINCE STUFFING :

1.  Wash and clean the chicken mince and keep aside.

2. In a Wok, take 1 tsp Oil, heat it.

3. Add chopped green chillies, spring onions, Bell peppers and stir for a min or two till translucent.

4. Add the chicken mince to this and mix well..

5. Add half a cup water , mix well and cook covered on a low flame,

6. Keep stirring in between.

7. Once the mince is half cooked, add the schezwan sauce and black pepper powder.

8. Remove lid and keep stirring till the mince is fully cooked and completely dry.

9. Now add salt to taste (Remember store bought sauce has salt in it so adjust accordingly)

10. Let this mix cool down completely.

11. Once it cools, grind it in a mixer grinder to make it fine and break any lumps.

12. Make a thick paste of wheat flour or corn flour and water (To be used to seal the ends of the pastry sheet)

Rolling the pastry sheet : (I use the store bought pastry sheets)

1. Carefully separate the sheet on by one ..as in one at a time ..(Keep the rest of the sheets covered as they dry up very soon)

2. Keep a sheet on the table with corners facing up like a kite.

3. Place the chicken mince (Around 1 Tbsp) in the centre carefully and shape it like a cylinder.

4. Roll the sheet halfway . Then fold the corners on the left and right inside so as to seal the roll from the sides.

5. Finish rolling the rest of the sheet and seal the edge with the flour paste.. 

6. Make sure to seal any loose ends so the filling does not spill out while frying.

7. Proceed to prepare all such rolls. Keep them covered with a moist cloth to prevent from drying.

                                              

8. You can deep freeze these rolls up to 3 months and use and and when required.

9. Deep fry/ Pan fry. Air fry or bake these rolls.

10. I air fried them at 200 degree Celcius for 10 mins.

11. Just brush 1 tsp of oil before Air frying for easy browning and crispiness.

12. Serve hot with spicy Schezwan sauce or any dip of your choice.

13. Enjoy. Do try these and le me know how you liked them...

THANKS FOR READING .

Pizza

Pizza' is one of the most popular dish from the Italian cuisine.  It is essentially a flatbread made using various types or combinations of flours. Topped with meat or vegetarian toppings of one's choice and cheese and then baked in an oven. It is a very filling dish and can often be an entire meal by itself. Very popular among children and youngsters as it has a lot of variety can be made bland or spicy and lists as a fast food. 

INGREDIENTS : 

FOR THE BASE : (Will yield around 2 med size pizzas 10 inch)

250 GMS Maida (refined flour) or All purpose flour

1tsp salt

Fresh yeast 50 gms

If you are using instant yeast/dry yeast then 25 gms

sugar 1 Tbsp

Milk 150 ml

water 50 ml

butter 100 gms

Oil 1 Tbsp

METHOD :

FOR THE BASE :

1. In a large bowl, take the refined flour add the salt and mix.

2. If using dry yeast, then in another small bowl, take around 3 Tbsp of warm water and add sugar and dissolve. Then add the yeast and keep it aside to froth . If it froths well then it means that the yeast has activated well and is ready to use.

3. In a saucepan, Boil together Milk, butter and Fresh yeast (If you are using it)

4. Add this to the flour . Add the activated yeast (If using it) and mix well to form a soft dough .

5. Add oil in the end so the dough does not become sticky.

6. We need to 'Prove' this dough ..which means let the dough ferment and rise.

7. Tuck the dough, keep covered and keep aside for a good 4 to 6 hrs.

8. After 4 to 6 hrs. the dough would have risen and almost doubled in size.

9. Gently mix it again to a soft dough .. It is now ready for use.

10 This can also be stored in the refrigerator for a day or two but remember to bring it to room temperature before using again.

INGREDIENTS : For the toppings

Here I am sharing a simple vegetarian recipe with vegetarian pizza toppings but you can use any meat , seafood , cold cuts etc. as per your liking to make a Non- vegetarian version.

2 Med sized green bell peppers (You can add or edit veggies of your choice)

2 Med sized onions 

both finely chopped 

Cheddar cheese or Processed cheese Grated around 400 gms

Traditionally Mozerella Cheese is used on the Italian Pizzas, but we prefer Cheddar or Processed as it turns nice and crispy.

ASSEMBLING THE PIZZA :

1. Take an oven proof dish, Brush a little butter on it.

2. Take the required amount of dough and spread it on the dish beating with your palms. I prefer this method although you can roll it out with a rolling pin also .

3. Using a fork prick holes the the base as shown below.

4. Spread some Pizza sauce on this base (I use store bought as it gives exact flavors but you can simply mix tomato ketchup, green chilly sauce, Oregano, Basil and use it.That also works)

5. Spread the toppings as shown in the pic below.

6. Cover generously with Grated cheese.

7. Preheat oven to 180 Deg celcius. (This can be baked in a traditional oven or using the convection mode of your microwave oven)

9. Bake the pizza in the oven for 20 to 25 mins at 180 deg celcius or till done.

10. You can additionally grill it for 4 to 5 mins for extra browning of the top.

11. Alternatively heat it on a hot Tawa or girdle for a couple of minutes to get extra crispy base.

12. Serve HOT and Enjoy !!!

Poha cutlets (Flattened rice cutlets)

 

Flatted or beaten rice called 'Poha' when soaked and mixed with boiled and mashed potato with a few spices is what makes this cutlets different and unique . These patties are really flavorful. Crispy on the outside and soft and mushy on the inside. Loved by kids and adults alike. Great as an evening snack or even as an appetizer. Great option as they can be prepared by ingredients easily available in the kitchen.

INGREDIENTS :

Flattened rice (Thin variety) around 1 fist full

Potatoes 2-4 medium sized (The ones with thin skin work best)

Green peas Half cup 

Green chillies 6 to 8 

Ginger garlic paste    2 tsp

Chopped coriander 1/2 bowl

salt to taste

Chat masala 1/2 tsp 

Corn flour 2 Tbsp for binding .

Bread crumbs 

Oil for shallow frying.

METHOD :

1. Soak the flattened rice in just enough water. Drain all the excess water using a colander     and keep aside. 

2. Boil, Peel and mash the potatoes.

3. Boil the green peas and crush them coarsely. 

4. Mix the potatoes, poha and the green peas.

5. Add ginger garlic paste and a paste of chillies and coriander to the above mix.

6. Add salt to taste, chat masala and mix well to form a sticky dough .

7. Make a thick paste of corn flour with little water (pouring consistency) and keep aside.

8. Take the breadcrumbs in a plate.

9. Take a little bit of the potato mixture and shape it into patties/cutlets using your hands (Wet you hands or apply little oil so that the mixture does not stick to your hands)

10. Take each patty, dip it in the corn flour water. Then roll it in the bread crumbs so as to completely cover it with bread crumbs. Keep aside.

11. once all the patties/cutlets are rolled in bread crumbs, Heat oil for shallow frying in a pan.

12. Shallow fry the patties in the pan 2 to 3 at a time on low flame. 

13. Fry till nice, crisp and golden brown on all sides.

14. Drain on an absorbent paper .

15. Crispy 'Poha' cutlets are ready. Serve HOT with tomato ketchup or green mint chutney.

Tandoori chicken chaat

 

'Tandoori chicken chaat' is the simplest of recipes one can find.. It is my own creation as a 'Best out of waste' recipe. Try this when you have some leftover Tandoori chicken. Tastes even better . It is a matter of minutes to put this absolutely lip-smacking recipe together.Best part is it can be served cold and so can be prepared before hand.. Always a 'Hit' at parties. Hope you all enjoy making it too.

Preparation time : 10 mins (Assuming you have tandoori chicken with you)

cooking time : 5 mins 

Serves : 4 

P.S Click on this link if you wish to prepare the Tandoori chicken yourself..

INGREDIENTS :

Tandoori chicken 500 gms

Thinly sliced onions 1 Big or 2 small

Thinly sliced tomatoes 1 Big or 2 small

Chopped coriander  1 Tbsp

Red chilly powder 1 tsp

Chaat masala 1/2 tsp

Mint and coriander chutney ..Click here Mint Chutney for its recipe 

Salt if required 

METHOD:

1. Separate the chicken from its bones and make fine shreds. Keep aside.

2. In a bowl mix the shredded chicken, onion, tomatoes, mint chutney, salt (if reqd), red chilly powder and chaat masala. Mix well.

3. Garnish with chopped coriander before serving.

4. Tastes best when served cold. 

Tandoori Chicken (Popular North Indian Recipe)

Tandoori chicken is probably the most famous Indian chicken dish after the 'Butter chicken', in India as well as all over the world. Chicken is marinated in hung yogurt and some select spices and is usually cooked in a round grill over charcoal (The Tandoor) .Hence the name Tandoori chicken. However this can be also prepared at home in a convection oven or in a grill pan . It is a very popular appetizer or a party snack. 

Preparation time : 20 mins
for hung curd (2 to 3 hrs)
Marination time : 30 mins
Cooking time  : 20 to 25 mins
Serves : 2

INGREDIENTS :

Chicken thighs 2 nos or drumsticks 4 nos 

For the marination :

Turmeric powder 1/2 spoon
Red chilly powder 1 Tsp
Tandoori masala 1 tsp
Ginger garlic paste 4 tsp
Lemon juice 1 Tbsp
Gram flour roasted 3 to 4 Tbsp
Hung curd 1 cup
Cooking Oil 2 tsp
Butter for basting
Salt to taste 
Chat masala as per taste
Onion rings and lemon slices for garnish

METHOD :

1. Clean, Wash the chicken and make diagonal slits on it for the marinade to seep in. Keep aside.

2. In a muslin cloth hang some plain yogurt or curds to dry out its moisture, for around 4 to 5 hrs. Most recipes say 30 mins is enough but my experience is it needs 4 to 5 hrs, else chicken can be watery.

3. In a bowl mix together Oil, hung curd, lemon juice, turmeric, ginger-garlic paste, red chilli powder, salt and the tandoori masala and roasted gram flour paste. Check the taste. Adjust spice levels to suit your palate.

4. Mix well to form a very thick and homogenous paste.

5. Apply this smooth and thick paste all over the chicken. Ensure to apply it within the slits as well so marinate seeps in well ,

                                    
                                    


6. Rerigerate it for 30 mins to marinate well 

7. Remove from refrigerator, You can either cook in a convection oven for 20 to 25 mins on 200 deg Celcius or Heat a grill pan and once it is very hot grill the chicken on slow flame on the pan.


                                    

8. Keep turning occasionally and basting it with butter to get flavour.

9. Once the chicken is cooked and got the typical tandoori brown grilled colour, it is ready.

10. Sprinkle some chat masala on top of the chicken.

11. Garnish with onion rings and a slice of lemon. Maybe some mint leaves.

12. Serve HOT . Enjoy as is or serve some mint yogurt chutney as an accompaniment.

Kheema samosas (Deep fried pastry stuffed with mutton mince)

Kheema samosas is a very popular street food or snack. 'Kheema' means mutton or chicken mince and samosa is the name for the deep fried stuffed pastry. This is also great as an appetiser, accompaniment to a main meal or as a quick 'Tea-time' snack. Now-a-days the samosa pastry sheets are readily available in the market making it even more easier. 

FOR THE MINCE STUFFING : (FOR AROUND 8 TO 10 SAMOSAS)

INGREDIENTS :

Kheema (Mince meat) You can use mutton or chicken   250 gms

Onion 1 Med sized chopped very finely

Turmeric powder 1/2 tsp

Mutton masala (Readily available in the market) 2 Tbsp (Adjust as per taste)

Ginger garlic paste  2 tsp

Oil 2 Tbsp

chopped coriander 1 fistful

Salt to taste 

Red chilli powder as per taste

METHOD:

TO PREPARE THE MINCE STUFFING :

1. Heat oil in a kadai/wok.

2. When the oil is hot, add the chopped onion and stir for a min.

3. once the onion turns pink or translucent, add the turmeric powder and ginger garlic paste.

4. Cook while stirring for a few more minutes, till you get a nice aroma of the ginger and garlic.

5. Wash and clean the mince meat and drain all the water.

6. Now add the mince meat/kheema to the kadai and mix well

7. Add just half a cup of water and stir well.

8. Cook covered on low heat and stirring occasionally. (Ensure that the kheema does not stick to the bottom of the WOK)

9. Add the mutton masala , Red chilli powder, coriander leaves and mix well.

10. Now keep stirring and cook till the mixture is completely DRY. Add salt in the end . 

11. Your stuffing is now ready. Keep aside to cool it a little .

MAKING THE SAMOSAS.

(I have used the readymade or store-bought PASTRY SHEETS known as 'Samosa Patti' ) 

1. Take one samosa patti.
2. In the lower corner place around 1 tsp of mince stuffing .
3. Turn the patti (Folding it repeatedly to form a triangle)
4. Seal the edge with a thick paste of wheat flour and water.

5. Assemble all such samosas and keep aside (Keep covered with a damp cloth to avoid drying and cracking of the outer cover ) 
6. These can be prepared before hand and fried at a later time too. (Great idea for parties)
7. In a wok or kadhai , heat sufficient oil for deep frying .
8. Once the oil is hot, deep fry the samosas one by one till deep golden brown and crispy on the outside.
9. Serve hot with Mint Chutney (Click for recipe)

** The Health conscious folks can even bake these or Air Fry the samosas

Vegetable Burger

A Burger is basically a sandwich made out of a special round bread or Burger Bun .It is a very filling dish and can be had as a snack or a meal too. A patty (Which can be Veg or Non-Veg) is placed in between two pieces of the horizontally cut bun . Cheese, Mayonnaise, vegetables etc are added in between as per individual choice. Very popular snack with young and old alike. Is generally served along with fries and tomato ketchup. Here is a healthy and Nutritious way to prepare it at home . Here I am sharing the Vegetarian burger (The patty used will be vegetarian).

INGREDIENTS :

Burger buns 4

Butter

Cheese slices 4 nos

Iceberg lettuce

Onion 2 (Cut into rings)

Tomato 1 (Cut into roundels)

Tomato ketchup

French fries or Potato chips as an accompaniment 

Mayonnaise
Few toothpicks (For assembly)

FOR THE PATTY:

4 MED potatoes boiled n mashed

1 beetroot grated

1 big carrot grated.

1/2 bowl green peas shelled.

5 green chillies

2 tsp ginger garlic paste

1 Tbsp chopped coriander.

Salt to taste

Oil

Semolina for coating the patty.

METHOD :

Boil n mash potatoes.

Steam the grated beetroot n carrot in microwave for 5 to 6 mins without adding any water.

Boil n mash slightly the green peas.

Mix all of these.

Add paste of ginger garlic chillies n coriander to this.

Add salt to taste.

Make patty of the shape you like.

Roll in semolina or rawa .

Shallow fry in a pan.

Drain on absorbent paper.

Keep aside for assembling the burger.

ASSEMBLING THE BURGER :

1. Cut the burger buns into two parts horizontally.

2. Apply butter on the outside of these two parts and brown them slightly on a girdle or a pan.

3. On the base of the bun , apply some Mayonnaise on the inside.

4. place one cheese slice on this.

5. Place a lettuce leaf or two on top of it. 

6. Now place the onion ring followed by the  tomato roundel  on it. 

7. Place the Patty on top of this. 

8. Apply some tomato ketchup to the inside of the top part of the bun

9. Finally place the top part of the bun on it.

10. Fix the entire stack with a toothpick , so its easier to hold and eat.

11. Your burger is ready. Serve hot with some tomato ketchup on the side, French fries or Potato chips as per choice.

Kheema Frankie (Mince meat rolled in Flatbread)

Kheema (Mince meat) Frankie is a popular street food of India . Minced meat (Chicken or mutton based on your preference) is cooked as a spicy mixture and with few other accompaniments is rolled into the Indian flatbread or 'ROTI' made on a 'Tawa' or 'Girdle' . Its a very filling dish with plenty of nutrition. A great combination of flavours and loved by one and all. Sharing here my way of making this popular street food at home . Making it at home definitely is a healthier alternative. Hope you enjoy it. 

INGREDIENTS FOR THE KHEEMA MIX :

Kheema (Mince meat) You can use mutton or chicken   250 gms

Onion 1 Med sized chopped very finely

Tomato 1 small chopped very finely

Turmeric powder 1/2 tsp

Mutton masala (Readily available in the market) 2 Tbsp (Adjust as per taste)

Ginger garlic paste  2 tsp

Oil 2 Tbsp

chopped coriander 1 fistful

Salt to taste 

Red chilli powder as per taste

FOR THE ROTI (FLATBREAD):

Wheat flour 1 cup

Plain flour (Maida) 1 Cup

Salt 1/2 tsp

Oil 2 tsp

Water as required 

1 or 2 eggs as required. 

OTHER INGREDIENTS :

Finely chopped onions 2 Med sized

Chat Masala/ Aamchur powder  as required

Mint Chutney  (Click here for recipe)  As required 

METHOD:

TO PREPARE THE KHEEMA MIX :

1. Heat oil in a kadai/wok.

2. When the oil is hot, add the chopped onion and stir for a min.

3. once the onion turns pink or translucent, add the turmeric powder and ginger garlic paste.

4. Cook while stirring for a few more minutes, till you get a nice aroma of the ginger and garlic.

5. Wash and clean the mince meat and drain all the water.

6. Now add the mince meat/kheema to the kadai and mix well

7. Add just half a cup of water and stir well.

8. Cook covered on low heat and stirring occasionally. (Ensure that the kheema does not stick to the bottom of the kadhai)

9. When the kheema is half cooked, add the finely chopped tomatoes and stir well.

10 Add the mutton masala , Red chilli powder, coriander leaves and mix well.

11. Now keep stirring and cook till the mixture is completely dry . Add salt in the end . 

12. Your stuffing is now ready. Keep aside to cool it a little .

TO PREPARE THE ROTI DOUGH:

1. In a Bowl, mix the wheat flour, Maida ,salt and Oil.

2. Gradually add water to make a soft dough.

3. Keep covered with moist cloth and let it rest for 15 to 20 mins.

4. Beat the eggs and keep them aside too.

MAKING THE FRANKIE :

1. Using the dough, roll out a small roti or flatbread around 6 inch diameter. (Should not be very thin or very thick).

2. Heat a Tawa or girdle and put the roti on it for roasting .

3. While roasting, spread the beaten egg on the roti on one side with a spoon or a brush.

4. Roast the roti on both sides, till the side with the egg gets cooked.

5. Remove from Tawa nd keep in a plate.

6. On the centre on this roti, add the Kheema mix.

7. Now add the mint chutney (as per taste) on it,

8. Add Finely chopped onions.

9. Add Chat masala or Aamchur powder as per taste . 

10. Fold the edge of the roti and roll it. FIX the edges with a toothpick.

11. Your Tasty Frankie is ready to eat. 

12. Similarly make the rest of the rotis. 

P.S Vegetarians can use mixed vegetables or Paneer or Tofu and follow the same method. 

Kheema Paratha (Indian Flatbread stuffed with mince meat)

Dry and Spicy mixture of minced meat/Kheema  (I've used chicken) stuffed in the Indian flat bread and roasted on a girdle to a nice golden brown . This is my daughter's favourite and is a complete delicious meal by itself. I served it with some simple Raita (Click for the recipe) on the side. It can also be served with pickle . Serve Hot to enjoy it to the fullest. 

INGREDIENTS:

FOR THE STUFFING:

Kheema (Mince meat) You can use mutton or chicken .  250 gms

Onion 1 Med sized chopped very finely

Tomato 1 small chopped very finely

Turmeric powder 1/2 tsp

Mutton masala (Readily available in the market) 2 Tbsp (Adjust as per taste)

Ginger garlic paste  2 tsp

Oil 2 Tbsp

chopped coriander 1 fistful

Salt to taste 

Red chilli powder as per taste

FOR THE OUTER COVERING :

Wheat flour 2 cups

Salt 1/2 tsp

Oil 2 tsp

Water as required 

METHOD:

TO PREPARE THE STUFFING :

1. Heat oil in a kadai/wok.

2. When the oil is hot, add the chopped onion and stir for a min.

3. once the onion turns pink or translucent, add the turmeric powder and ginger garlic paste.

4. Cook while stirring for a few more minutes, till you get a nice aroma of the ginger and garlic.

5. Wash and clean the mince meat and drain all the water.

6. Now add the mince meat/kheema to the kadai and mix well

7. Add just half a cup of water and stir well.

8. Cook covered on low heat and stirring occasionally. (Ensure that the kheema does not stick to the bottom of the kadhai)

9. When the kheema is half cooked, add the finely chopped tomatoes and stir well.

10 Add the mutton masala , Red chilli powder, coriander leaves and mix well.

11. Now keep stirring and cook till the mixture is completely dry . Add salt in the end . 

12. Your stuffing is now ready. Keep aside to cool it a little .

TO PREPARE THE DOUGH :

1. Take thw wheat flour, add the salt, add Oil and mix well.

2. Adding water gradually, mix well to form a soft dough 

3. Keep covered with  a cloth for 15 to 20 mins . 

ROLLING OUT THE PARATHAS:

1. Take a small portion of the dough and roll out into a thin round of around 5 to 7 inches diameter.

2. Make two similar rounds (Flat breads)

3. Take one such rolled disc . Spread the dry stuffing on it so as to cover the entire disc till the edges.

3. Place the second disc on it carefully and seal/ stick the edges with your finger. 

4. Carefully pick this up and place on a hot tawa / girdle.

5. Roast using ghee or butter on both sides till its nice and golden brown.

6. Serve hot with Curds/Yogurt/Raita (Click for recipe)/ Pickle of your choice.