Baked Peri Peri Chicken Parcel (Air Fried)

Ingredients

Boneless chicken - 400 gm

Onion - 1 medium sliced

Garlic flakes crushed - 5 to 6

Peri peri masala - 2 tsp or as per taste

Red chilli powder - 1 tsp

Juice of half lemon

Salt as per taste

Red, yelllow and green pepper - each take half and cut into small pieces

All purpose flour dough


Method

Clean and wash chicken and marinate it with peri peri masala and salt. Keep it aside for half an hour.

Heat oil in a pan and to it add garlic flakes crushed. Saute for few seconds and then add sliced onion. Cook onion till it becomes translucent.

Add marinated chicken pieces and cover and cook on a slow flame till chicken is cooked well. Add kashmiri chilli powder, juice of half lemon and again cook till the gravy is dried.

Add red yellow and green pepper. Mix well. Cook for a minuted. Off the flame and let it cool down.

Take maida flour dough and roll into small thin chapatis. Place a tbl.sp of this stuffing and cover it like a parcel. Grease baking tray with oil. Place  this  parcel in the tray.  Brush it with little oil on top.

Bake it or fry it in oil. I have air fried it for 15 minutes at 210 degree celcius.

Baked Peri Peri French Fries

Ingredients

Potato - 3 peeled and cut into thin long stripes

Piri piri masala and salt as per taste

Olive oil - 1 tsp



Method

In a bowl, mix together potato, piri piri masala, salt, olive and mix well  and keep aside for half an hour.

Grease baking tray with oil and bake french fries for 10 minutes or till done.

Before serving, sprinkle piri piri masala on top.

Chocolate Ice Cream Cigar

Onion Pakoda | Kanda Bhajiya | Onion Fritters | Besan Pakoda

Ingredients

Besan/chickpeas flour - 4 tbl.sp

Onion- 2

Rice flour - 1 tbl.sp

Red chilli powder - 1 tsp or as per taste

Turmeric powder - 14 tsp

Carom seed - 1/4 tsp

Few curry leaves

Few chopped corriander leaves

Salt as per taste


Method

Slice onions thinly and to it add red chilli powder, carom seed, turmeric powder, few curry leaves and corriander leaves and salt. Cover and keep aside till onion release its moisture.

Then mix chickpeas flour and rice flour and mix well.

Heat oil in a pan and put little in small portion in the oil and fry till golden brown in color. Serve hot with or without ketchup.

Misal Pav | Mumbai Misal Pav Recipe | Flavors Of Mumbai

Ingredients

Sprouted beans – ½ kg

Onion – 2 medium
size

Grated dry coconut –
1 cup

Tomato – 2 chopped

Garlic cloves – 4 to
5 crushed

Ginger – 1 small
piece crushed

Turmeric powder – ½
tsp

Coriander seed – 1 tbl.sp

Cumin seed – 1 tsp

Red chilli powder
as per taste

Few curry leaves

Garam masala – ½ tsp

Salt as per taste

Lemon

Farsan

Chopped onions

Few chopped coriander
leaves

Method

First pressure cook
mix sprouts till two whistle or till it becomes soft. To it add little water,
turmeric powder and salt.

Heat a tsp of oil
in a pan and to it add chopped onions and fry for 2 minutes and then add grated
coconut, coriander seed, cumin seed and fry till coconut changes its color to
light golden brown.

Blend it to a fine
paste along with tomatoes and little water.

Heat two tbl.sp of
oil in a pan and to it add  a tsp of
cumin seed and let it splutter.

Then add crushed
ginger and garlic and sauté for few seconds.

Add few curry
leaves too. Add the blended masala, chilli powder and garam masala and salt and
mix well. Cover and Cook for few minutes.

Add cooked sprouted
beans along with water, mix it well, add coriander leaves, adjust salt
accordingly and cover and let it simmer on a low flame for two minutes.

Remove in a serving
bowl, garnish with chopped coriander leaves, farsan and chopped onion. Serve hot
with ladi pav and lemon.

Akki Roti | Leftover Rice Paratha | Chawal Ki Roti

Ingredients

Cooked rice - 1 cup

Rice flour - 1/2 cup

Onion - 1 medium chopped

Green chilli - 2 chopped

Carrot - 1 grated

Cumin seed - 1 tsp

Few chopped corriander leaves

Salt as per taste



Method

Make a coarse paste of cooked rice and then to it add all other ingredients and mix well. Sprinkle little water while making a dough. Make a soft dough. Use tsp of oil in the end.

Heat a pan, add a tsp of oil and then take a ball of the dough and flatten it with the help of fingers. Sprinkle little water while doing it. Make a flat round chapati and cook on both the sides till done.Serve hot with chutney or curry.

Momos Chutney Recipe

Ingredients

Whole red chillies - 7 to 8

Garlic flakes - 3 to 4

Tomatoes - 2

Soya sauce - 1 tsp

Sugar - 1 tsp

Salt as per taste


Method

Soak red chillies in water for half an hour.

Then boil red chillies  and tomatoes in water for 7 to 8 minutes.

Red chillies will become soft.

Peel the skin of tomatoes.

Now blend together all the ingredients given.

Serve with momos.