Monthly Archives: October 2015

Methi Tikki

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Methi Tikkis ultimate healthy snacks especially when its made in the Air fryer.

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INGREDIENTS:
Methi (fenugreek leaves)  1 bunch grinded into a thick paste. Whole wheat flour 2bowls. Chick pea flour 1 bowl.  Brown bread 2/3 slices. Turmeric 1 tsp, chilli powder 1 tsp, coriander cumin powder 1 tsp, chat masala 1/2 tsp, ginger garlic paste 1 tsp, salt to taste and oil to brush the tops of the tikkis 1 tabsp.

METHOD:
In a bowl take the methi paste. Add the flour and all the spices.  Knead well and make small tikkis. Pat it into small flattened balls. Grease the air fryer and place the tikkis in the fryer. On 200 degrees air fry it for 12 – 14 mins. Crispy healthy snacks ready in minutes. Serve hot with mint chutney and ketchup.
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Pot Chicken

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Pot chicken is one of my experimental chicken dish. Chicken cooked on a very low heat for a long time in its own fat and juices with broken wheat and veggies. Power packed healthy dish indeed.

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Ingredients:
Chicken legs and breast 1 kg cut in medium pieces, ginger garlic paste 2 tabsp, onion chopped 2  medium, tomato chopped 1 large, curds 2 tabsp, mix veggie (french beans, carrot and capsicum) chopped 1 bowl. Broken wheat 2 tabsp. Spices – chilli powder 3 tsp, turmeric powder 1 tsp, coriander cumin powder 2 tsp, garam masala 2 tsp. Cardamom powder 1 tsp. Poppy seeds powdered 1 tabsp. Oil 2/3 tabsp. Salt to taste. Coriander leaves chopped 2 tabsp. Chat masala 2 tsp for garnish. Fried onions 2 tabsp.

Method:
Heat oil in a heavy bottom deep pan. Saute onions till brown, add tomatoes and all the dry spices. Now add the chicken, veggies and broken wheat and saute for 5 mins. Add some curds,ginger garlic paste , poppy seeds powder and cardamom. Season it with salt. Add a cup of water and turn the heat on a very low temperature.  Cover it and let it cook till tender for about 30 / 40 mins. Once cooked garnish with chat masala, coriander leaves and fried onions.  Serve hot with any flat bread or rice.
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Saas ni Machchi

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Saas ni Machchi is an authentic Parsee  delicacy. It is mildly flavoured,sweet and sour to taste.

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Ingredients:
Pomfret cleaned and cut into large pieces 2 whole, ginger paste 1 tsp, onion paste 2 tabsp, oil 2 tabsp, cumin seeds 1 tsp, fish stock 4 cups, egg 1 large, salt to taste.  Pepper crushed 1/2 tsp. Tomato chopped 1 medium. Green chilli 1. Butter 1 tabsp, refined flour 2tsp. Vinegar 1 tabsp.  Sugar 2 tsp.Mint leaves for garnish.

Method:
Heat oil in a pan and crackle cumin seeds. Saute onion and ginger paste for 5 mins. Add the fish stock and bring it to a boil. Now add the tomatoes and chopped green chilli. Break and whisk the eggs ina small bowl and drizzle all over the boiling sauce. In another bowl mix butter and refined flour and add that mixture to the boiling sauce. Soon it starts to thicken. Now add the fish, sugar, salt and pepper.  Cook for 5 mins and just before switching off the heat add vinegar. Garnish with mint leaves. Serve hot with pulao.

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