Chicken Bites

Chicken Dry Fry 1

Chicken Bites
Adapted from riascollection.blogspot.com

Ingredients:
1 kg chicken pieces or chicken breasts
2 tbsp ginger/garlic paste
1 tbsp Kashmiri chili powder
½ tsp turmeric powder
1 tsp pepper powder
3 tbsp soya sauce
1 tsp salt
2 medium onion
1 tsp mustard seeds
Handful of curry leaves
4-5 tbsp coconut oil

Method:Marinate chicken pieces in ginger/garlic paste, chili powder, pepper powder, turmeric powder, soya sauce and salt for ‘sometime’.  (Read ‘sometime’ as minimum half hour to overnight)
Cook in its own juice till cooked. If using chicken breasts, add ½ cup water.
Heat oil and splutter mustard seeds. Add onion and curry leaves and stir for few minutes.
Add cooked chicken and fry till the mixture is dry and dark brown in colour.
Serve as appetizer or as a side dish.

Chicken Dry Fry

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Chicken Skewers

Chicken Skewer

Chicken skewers are something all will enjoy anytime. It’s easy and not time consuming at all (hmm…don’t think about cleaning the grill now).
It’s a simple preparation, but chicken pieces on a stick somehow taste better. Kids will really enjoy.

This can be cooked on a pan on stovetop as well. Cover and cook till done and then increase the flame to brown the chicken pieces.

Chicken Skewers

Ingredients:
2 chicken breast cut into bite size pieces
2 tbsp Cajun spice (recipe below) or any marinade of your choice
1 tsp vinegar
1 tbsp oil
Bamboo skewers

Method:
Place the bamboo skewers in water at least 30 minutes. (It prevents from burning the skewers)
Marinate all ingredients for minimum 30 minutes or overnight.
Thread 4-5 pieces on each skewer and grill for 4-5 minutes each side.
Serve hot.

Next time, I am going to alternate chicken pieces with vegetables as well.

Cajun spice:
3 tsp paprika
2 ½ tsp garlic powder
½ tsp pepper powder
1 tsp onion powder
1 tsp cayenne( I use crushed red chili flakes)
1 tsp oregano
1 tsp thyme
Mix all and store in a glass container.

Notes:
Try different marinades on few sticks.
– tandoori masala mixed with yogurt
– soya sauce and crushed red chilies
– chili powder, cumin powder and vinegar
– chili powder and garam masala, lemon juice
– ginger/garlic paste and chili powder

Chicken Skewer

Baked Egg in a Bacon Cup

Baked Egg in Bacon Cup

This is not one of my everyday cooking…..but it did give me immense satisfaction to see the kids enjoy.

Ingredients: depends on how many cups you need
4 slices bacon (cooked)
4 eggs
4 bread slices
Pepper and salt
4 tsp any grated cheese

Method:
Cut rounds of bread slices to fit in the muffin pan.
Lightly grease the muffin pans and place one bread slice each. Add 1 tsp cheese on top of each bread slice.
Place one slice bacon around the sides of the pan.
Carefully break an egg into each pan.
Sprinkle pepper and salt.
Bake in a preheated oven at 180 degrees C for 10-15 mins.
You can top the eggs with additional cheese if you wish.

Notes:
Its an eye-pleaseing appetizer in a gathering, but you have to make it just before you serve.
Cook few extra bacon strips till crispy. Crumble and store in the fridge. Sprinkle little on top of eggs or pizzas to get a different taste.

Baked Egg in Bacon Cup

Veggie in a Cup

veggie in a cup

A quick and healthy appetizer which can be prepared way beforehand….

Ingredients:
1 red capsicum strips
1 green capsicum strips
2 cucumbers cut into strips
Baby carrots or carrots cut into strips
Any other vegetable you wish (that fits in a cup )

Dip: Mix all together
½ cup hung yoghurt
1 tsp mustard paste
1 tsp mayonnaise (optional)
1 clove garlic grated (optional)
2 pinch white pepper powder
Salt to taste

Method:
Put 1tsp of dip in the glass.
Stick few pieces of all vegetables.
Serve……how can it get simpler?

Notes: For hung yogurt, take 1 cup yogurt in a muslin cloth or strainer and leave for few hours.

veggie in a cup 1

Mini frittata

Mini broccoli frittata

Ingredients:
4 eggs
1 small onion chopped
½ cup green and red bell peppers chopped
½ cup black beans (optional)
½ cup broccoli florets steamed
Salt and pepper
1 pinch oregano
1 pinch red chilli flakes
Method:
Beat eggs with a fork.
Add the rest of the ingredients.
Adjust salt.
Preheat oven to 140 Celsius.
Pour into muffin pans and bake for 15-20 mins or till done.
Notes:
You can saute the vegetables first before adding to beaten egg.
You can make this in a pan on stove top. Cut into wedges and serve.

Chicken cutlet

Chicken Cutlet

Ingredients:
900 gms -1 kg chicken breast
4 medium onion finely chopped
4-5 green chilies (or more as we are not adding peeper or chilli powder)
2” ginger piece
5 cloves garlic
Handful of curry leaves
2 big potatoes boiled
4-5 tbsp oil
1 egg
1 tsp garam masala powder
To coat:
1-2 eggs
1 cup breadcrumbs

Oil to fry
Method:
Boil chicken breast in little water with salt, pepper and turmeric powder. Drain excess water when done. Mince it in a food processor or chopper.
Mince garlic, ginger and green chilies together.
Chop curry leaves finely.
Heat oil and saute chopped onion.
When it turns translucent, add minced garlic, ginger and green chilies. Saute till the raw smell goes. Add curry leaves and stir. Add chicken mince and garam masala.
Stir for few minutes and take off fire.
When it cools, add mashed potatoes and mix well. Add a beaten egg and mix again. Shape into cutlets or small balls. Dip in beaten egg and roll in breadcrumbs. Heat oil and deep fry.

Note:
You can freeze the extra ones. Freeze in a single layer on a plate and then stack them in a container or ziplock bag.
Chicken cutlets are not on the soft side like meat. If you have difficulty making shape, add more beaten egg, a little at a time.
You can add pepper powder if you wish, but I usually don’t for any cutlets. Cutlets made with only green chilies for spice have a unique taste.

Chicken lettuce wraps

Spicy chicken in lettuce

tasty make ahead appetizer

Ingredients:

1 cup cooked and shredded chicken
1 medium onion sliced
1 green chilli thinly sliced
1 medium tomato sliced
2 finely chopped garlic
1/2 tsp finely chopped ginger
1 tsp soya sauce
1-2 tbsp oil
salt and pepper
1 head Iceberg lettuce washed and drained

Method:
Heat oil. Add chopped ginger and garlic. Stir for few mins and add onion and green chillies. When they turn transluscent, add tomatoes and stir on high heat. When the mixture is almost dry, add rest of the ingredients and adjust salt.Stir fry for few mins.Sprinkle pepper powder. Let the mixture cool.

Cut the lettuce into big chunks and use two or three layers as a basket. Spoon 2 tablespoon of chicken mixture and serve.