Keema Samosa Pattice | Keema Pattice | Chicken Keema Puff Pastry

Ingredients
All purpose flour/maida - 250 gm
Butter - 200 gm
Salt - 1/2 tsp

For the stuffing
For marination
Chicken keema - 1/2 kg
Fresh green peas -  1/4 cup
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Corriander powder -2 tsp
Roasted cumin powder - 1 tsp
Garam masala - 1/2 tsp
Juice of hlf lemon
Few chopped corriander and mint leaves
Salt as per taste

Onion - 2 medium size
Ginger and garlic paste - 1 tsp
Tomatoes - 2 make a puree of it

Method
Marinate chicken with the ingredients given and keep aside for half an hour.

Knead flour by adding a tbl.sp of butter and little ice cold waterto which juice of half lemon is added. to make it a soft dough. Leave it to rest for half an hour. Remove and roll it , Spread enough of butter and sprinkle some flour, again fold it, one from left side and then right and then cover and refrigerate it for half an hour. Repeat the same procedure 3 to 4 times.

For the stuffing
Heat oil in a pan  Add oniion and cook till golden brown in color.  and add ginger garlic paste and saute till the raw smell goes. Add puree of tomato and cook for 2 to 3 minutes. .Add the marinated chicken masala and cook on a slow flame for 2 minutes and then add little water and cover and cook till it is done .

Roll the pastry sheet, cut into square. Place a tbl.sp of keema stuffing and cover it in a samosa shape. Brush it with little oil and bake it in an oven till golden brown on both the sides.

Chicken Teriyaki

Ingredient
boneless chicken cut into long strips - 500 gm
garlic flakes - 4 to 5 chopped
ginger - 2 inch grated
teriyaki sauce - 2 to 3 tbl.sp
salt as per taste
few chopped veggies like capsicum, spring onion etc

Method
In a bowl take boneless chicken and add to it garlic, ginger,salt and teriyaki sauce. Mix it well and let it marinate for half an hour.
Heat sesame oil in a pan and saute this chopped veggies for 2 to 3 minutes.
Remove in a plate. Add more sesame oil in the same pan and  shallow fry this chicken pieces till done.

Chicken Spread

Ingredients
Chicken - 200 gm  boiled and shredded/minced
crushed flakes of garlic - 3 to 4
red chilli sauce - 1 tsp
green chilli sauce - 1 tsp
salt and pepper to taste
egg - 1
sesame seeds for garnishing
few bread slices

Method
Mix all the ingredients together and spread on the bread. Sprinkle sesame seeds on top and shallow fry it in oil till cooked. Serve hot.

Keema Stuffed Egg Recipe

Ingredients
onion - 1 
keema - 1 cup
boiled egg - 5
yoghurt - 1/2 cup
ginger garic paste - 1 1/2 tsp
garam masala - 1 tsp
salt as per taste
few corriander leaves
egg for coating
bread crumbs

Method
Cut boiled eggs into half and remove the yolk. Mash this yolk and keep aside.
Heat oil in a pan, add onion and saute for till it becomes brown in color. Then add ginger garlic paste, and saute for few seconds till the raw smell goes. Add yoghurt, keema, garam masala, mashed egg yolk and salt and cook till the whole mixture gets dry. Garnish with corriander leaves and keep aside.
Whisk egg for coating by adding salt and red chilli powder.
Put the stuffing in the egg and dip in egg mixture and roll on bread crumbs.
This can be either deep fried or shallow fried in oil till golden brown in color. Serve hot with ketchup.

Chicken and Veg Spring Rolls

Ingredients
onion - 1 finely chopped
garlic flakes - 2 to 3 finely chopped
ginger - 1 small piece
cabbage - 1 cup finely chopped
carrot - 1 cup finely chopped
capsicum - 1/2 finely chopped
boiled and shredded chicken - 1/2 cup
soya sauce - 1 tsp
corn flour paste
salt and pepper as per taste
Spring roll sheets

Method

Heat 2 tsp of oil in a pan, add garlic and ginger and saute for few seonds. Then add onion and cook till soft. Add cabbage, carrot, capsiucm, boiled and shredded chicken, soya sauce, salt and pepper and cook for 2 minutes. Add one tsp of corn flour paste and mix well. Cook for a minute and remove from flame. 

Take a spring roll sheet and put one spoon of the stuffing and close it as shown in the video. 

Deep fry in oil till golden brown in color and serve hot with ketchup.

Chicken kabab with Tomato Salsa and Yoghurt Spread Roll

for making chicken kabab
chicken keema - 500 gm
ginger garlic paste - 1 1/2 tsp
red chilli powder - 2 tsp
corriander powder - 2 tsp
roasted cumin powder - 1 tsp
garam masala- 1/2 tsp 
turmeric powder - 1/4 tsp
salt as per taste
egg - 1
half of lemon
few corriander leaves

for tomato salsa
tomato - 3
onion - 1
garlic flakes - 3 to 4
green chilli - 2
half of lemon
few corriander leaves
salt as per taste

for yoghurt spread
hung curd - 1 cup
sour cream - 2 tbl.sp
red chilli powder - 1 tsp
salt as per taste

few cabbage leaves

Method
first make kabab by combining all the ingredients given and shallow fry in oil.

make tomato salsa by mixing all the ingredients given and keep aside.

In the same way make yoghurt spread by combining all the ingredients given.

Now take a chapati, first spread yoghurt on it, then place few thinly sliced cabbages, put 2 spoon of tomato salsa and break the chicken kabab and put on the salsa. Roll it and serve.

Chicken Momos

Ingredients

For the dough

All purpose flour – 2 cups

Baking soda – ¼ tsp

Pinch of salt

Oil – 1 tbl.sp

For the stuffing

Chicken minced – 1 cup

Onion – 1

Garlic flakes – 3 to 4

Green chilli – optional

Soya sauce – ½ tsp

Vinegar – ¼ tsp

Salt and pepper as per taste

For the chutney

Red chilli – 4 soaked in vinegar

Garlic flakes – 8 small

Tomato – 1

Oil – ¼ cup

Salt as per taste