Chicken Puff

Puff is a popular Indian evening snack.  You can enjoy Vegetable, Egg, Chicken and Mutton (goat) puffs in every corner bakery in India. We didn't prepare puffs at home in India as puffs were available in bakeries and they were delicious and inexpensive.  When I came to the US, I was happy to find a ready to roll pastry sheets. This is the recipe for Chicken Puff.  Enjoy!

Ingredients

Pepperidge Farm Puff Pastry Sheets
Boneless chicken - 2 lb (cut into small pieces)
Memoni Biriyani Masala - 1-2 tsp.
Onion - 2 medium
Green chillies - 3-4
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Egg - 1 
Curry leaves
Cilantro leaves

Method

Heat 2-3 tsp of oil in a pan.  Add mustard seeds and Urad dhal.  When the mustard seeds splutter, add the onions, green chillies and curry leaves.  When the onion becomes translucent, add the ginger and garlic paste and fry for 2-3 minutes.

Add the chicken and 1-2 tsp of Memoni Biriyani masala and cook the chicken on medium heat.  Fry the chicken until the gravy becomes dry.  Add salt if required.  Garnish the chicken with Cilantro. 

Thaw the pastry sheets for 45-60 minutes.  Preheat oven at 375 F.  Beat one egg and keep it aside.

When you are ready to handle the sheets, cut each sheet into 9 equal rectangles.  Fill each rectangular sheet with the filling and seal the sides with egg and place them in a baking sheet.

Bake them for 30 minutes or until they are golden brown.  Remove from the oven and let them cook. Enjoy!

Basundhi (Indian dessert)

Basundhi is a popular Indian dessert made with milk.  This is prepared by boiling the milk and wait till the milk reduces to 50%.  Though this is a time consuming recipe, it doesn't require much effort.  It is a rich creamy dessert. Enjoy!

Ingredients

Milk - 5-6 cups
Cardamom -5
Sugar - 1 cup (you can adjust)
Pistachios/Almonds - 4-5 tbsp 

Method

Boil the milk in a vessel on low flame and stir the milk continuously.   When the milk reduces by 25%, you can add the sugar.  You will see layers of cream on the top.  Collect the cream layers and set them aside.

You have to keep stirring the milk by pushing the layers to the side.  When the milk is reduced by 50-60 %, add the cream layers and crushed cardamoms and mix them gently.

Garnish the dessert with pistachios/Almonds and a little saffron on top.  Refrigerate the dessert and serve it chilled

Couscous Kichadi

Couscous are small, round, pasta-like granules made from semolina and wheat flour. It is a staple food throughout North Africa. Couscous works well when it is prepared like rice pilaf. I used the same underlying method of preparing kichadi with semolina but used couscous instead.  Enjoy! 

Ingredients

Couscous - 1 1/2 cup

Onion - 1/2 

Green chillies - 3-4

Garlic paste - 1 tsp

Ginger paste - 1 tsp

Chicken Broth - 2 cups.

Mixed Vegetables - 1 cup

Salt

Turmeric powder - a pinch

Curry leaves

Cilantro leaves

Method

Heat 2-3 tbsps of oil in a pan.  Add mustard seeds, Urad dhal and some Channa dhal and when mustard seeds splutter, add the onions, green chillies and curry leaves.  When the onion becomes translucent, add the ginger and garlic paste and saute for 2-3 minutes.  

Add the mixed vegetables, salt and turmeric powder and saute them for few more minutes.  Now, add the chicken broth (2 cups) and 1 cup of water.  Let the vegetables cook in the broth and add the couscous and turn the stove off and cover the lid and set it aside.  After 10 minutes, the couscous would have absorbed the broth + water. 

Fluff couscous with a fork. Garnish with Cilantro leaves.  Enjoy!

 

Chicken cutlet

Chicken cutlet is a great evening snack. This dish is a big hit among my family and friends.  You can adjust the spices according to your taste. We usually serve the cutlets with tomato ketchup.  Enjoy!

Ingredients

Chicken (boneless) -500 gms
Onion - 2 medium
Potatoes - 2
Green chillies - 3-4
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Curry leaves
Cilantro leaves
Egg (to coat)
Bread crumbs  (to coat)
Salt
Oil (for frying)

Method

Beat the egg using a spoon and keep it aside. Cook the potatoes in a microwave for 8-10 minutes and mash them into small pieces. Cook the chicken pieces using little salt and mince the chicken. You can also use the canned chicken breast.

Heat some oil in a pan and add mustard seeds and Urad dhal.  When the mustard seeds splutter, add the chopped onions, green chillies and curry leaves.  Fry the onion until they are light brown in color.  Add ginger and garlic paste and saute for 2-3 minutes.

Add the minced chicken, and the potatoes and mix them well.  Add salt, chilli powder, turmeric, cumin powder, coriander powder and garam masala and cilantro leaves and mix them nicely.  There shouldn't be any water content in the mixture in order to make patties.

Make golf size balls to make patties. 

Dip the patties in the beaten egg and roll them in the bread crumbs and set them aside. 

Hear Oil in a pan and fry the cutlets on both sides till they are brown in color.  Tasty and delicious Indian cutlets are ready.  Serve them with tomato ketchup.  Enjoy!