Chicken Pakoray

Ingredients for marination

1 Chicken breast (cut into small cubes)
Salt to taste
Crushed Red Chilli/Chilli flakes 1 tsp
Soya Sauce 1 tbsp
White vinegar 2 tbsp
Tikkah or Tandoori Masala 2 tbsp
Garlic paste 1 tsp
(marinate chicken & keep it aside atleast for half N hour)

Ingredients for batter

Gram flour\Baisan 4 to 5 tbsp's heaped
all-purpose flour/Maida 2 tbsp's
salt to taste
Ajwain (Caraway seeds) 1/4 tsp
Crushed Black pepper 1/2 tsp
1 egg
Chilled Water 4 to 5 tbsp
Baking Soda 1 pinch (optional)*
Spring onions Chopped 1/2 cup (optional)*
Corainder leaves/Cliantro chopped 2 tbsp
Oil for frying

Method

In a large mixing bowl add all the ingredients for batter except baking soda,whisk it till nice & smooth batter (You may need to thin with additional water if the batter is too thick)add marinated chicken mix it,
add baking soda just before frying,
Deep fry till light golden.Serve hot with your favorate dip : !

*Note : If u want Crunchy Crispy pakora's then dont add spring onions & baking soda !!

Chicken Pakoray

Samosa Chat

Ingredients

4 ready-made Aloo samosas
Boiled Chick peas 1 cup
1 medium size tomato finely diced
1 medium size onion finely diced
12 sprigs of cilantro finely chopped
1 ½ teaspoon of Chaat Masala
4 tbspof Mint Cilantro Chutney
2tbsp Green chilli chutney
4 tbsp Tamarind Chutney
3/8 cup plain yogurt whisked
Chilli chips and paapri

Method

Warm samosas in toaster for 5 minutes at 400 degrees F.(or micro for 1 min)
Quarter the samosas and plate each samosa separately.
Divide diced tomato and onion and chicke peas in to 4 parts. Sprinkle each part over the plated samosas
Sprinkle ¼ teaspoon of chaat masala over each samosa plate. You can add more of less depending how tangy and salty you want it.
Spoon 1½ tablespoon of each mint cilantro chutney, tamarind chutney,green chilli chutney and yogurt over samosa plate. You can add more of less depending on how saucy you like them.
Sprinkle chips and paapri over each plate
Garnish with chopped cilantro, and you are ready to serve!

Samosa Chat

Oriental Chicken Kebabs

Ingredients

Chicken 1 kg Karahi cut (16 pieces)
Salt to taste
Red Chilli Powder 2 tsp
Roasted and Crushed cumin seeds 1 tsp
Roasted and Crushed corriander seeds 1 tsp
White Vinegar 2 tbsp
Ginger Garlic paste 1 tbsp
Mix Garam masala powder 1 tsp
food colour Tandoori colour 1 pinch
Egg 1
Cornflour 2 tbsp
Oil for frying

Method

Marinate Chicken with salt,red chilli,cumin seeds,corriander seeds,vinegar,ginger garlic paste,garam masala,food colour and egg.
leave aside for atleast 30 mins,then add corn flour and mix well.
Heat oil in a wok and deep fry chicken till nice golden and crispy.
Serve hot with mint raita & paratha.

Oriental Chicken Kebabs

Lahori Chana Chaat

Ingredients

Chickpeas/Kabli  Chanay 250 gm (boiled)
Potatoes 1 cup (boiled, chopped into cubes)
Green chilies 4 (finely chopped)
Onion ½ cup (finely chopped)
Lemon juice 2 tbsp
Sugar 1 tbsp
Cumin 1 tbsp (roasted and crushed)
Chili powder 1 tsp
Red pepper 1 tsp (crushed)
Chat masala 1 tsp
Salt 1 tsp
Yogurt ½ cup
Tomato 1 (finely chopped in cubes seeds removed)
Coriander leaves 2 tbsp
Tamarind/ imli ki chatni ½ cup
Papri 1 cup (crushed)

Method

Add chickpeas, potato,yogurt, green chili,tamarind/imli chatni ,onion, lemon juice, sugar, cumin, chili powder, red pepper, chat masala, salt, tomato and fresh coriander in a bowl and mix well.
Garnish with fresh coriander, Papri & Serve.

Lahori Chana Chaat

Spring Onion Bites

Ingredients

Spring onions with greens 250 gms finely  chopped
Gram flour/Baisan  3/4 cup
Ginger-garlic paste 1 teaspoons
Red chilli powder 1 1/2 teaspoons
Salt to taste
Crushed Corriander seeds 1 tsp
Water
Oil to deep fry

Method

Make thick batter of Gram flour/Baisan using water and all the remaning ingredients,mix well.
Heat oil in a wok. Drop small portions of the spring onion mixture with your fingers into hot oil and deep-fry till golden and crisp.

Spring Onion Bites

Bajray k kebab

Ingredients

Bief Mince ½ kg
Green chilies finely chopped 2 tsp
Ginger garlic 1 tsp heaped
Coriander seeds coarsely crushed 1 ½ tsp
Crushed red pepper 1 tsp
Allspice ½ tsp
Black pepper ½ tsp
Salt 1 tsp heaped
Spring onion finely chopped 1 cup
Coriander leaves finely chopped 2 to 3 tbsp
Tomato 1 large finely chopped
Bajra flour 2 tbsps heaped*
oil for frying

Method

Marinate Mince with salt, black pepper, ginger garlic, allspice, chili powder, coriander crushed, crushed red pepper and chopped green chilies for 30 minutes, then add in it chopped spring onions, tomato,corriander leaves & bajra aata, mix well then make round balls and deep fry kababs till light golden.
*note:If u dunt like flavour of bajray ka ataa use wheat flour.

Bajray k kebab

Keemay Ka Samosa/ Minced Samosa

Ingredients

Mince 250 gm (beef or mutton)
Oil 2 tbsp
Ginger garlic paste 1 tsp
Salt 1 tsp
Black pepper ½ tsp
All spice ½ tsp
Crushed red pepper ½ tsp
Coriander leaves 2 tbsp (chopped)
Green chillies 4 (chopped)
Onion 1cup (finely chopped)
Samosa Wrap/Manda patti 2 dozen
Egg 1 beaten

Method

In a pan, heat oil.
Add mince with ginger garlic paste.
Then add salt, black pepper, all spice, and crushed red pepper, cook for 10 minutes or till dry & done.
Remove in a bowl add coriander leaves and green chillies & Onions,mix well.
let the mixture cool,then wrap in samosa wrap and brush egg on last fold to bind/close it .
deep fry till golden Serve hot with Imli ki chutney.

Keemay Ka Samosa/ Minced Samosa

Chicken Samosa

Ingredients

Chicken mince 250 gm
Oil 2 tbsp
Ginger garlic paste 1 tsp
Salt 1 tsp
Black pepper ½ tsp
All spice ½ tsp
Crushed red pepper ½ tsp
Coriander leaves 2 tbsp (chopped)
Green chillies 4 (chopped)

Ingredients for dough:

Flour 2 cups
Ghee 6 tbsp
Salt ½ tsp
Water to knead

Method for filling:
In a pan, heat oil.Add mince with ginger garlic paste.
Then add salt, black pepper, all spice, and crushed red pepper, cook for 10 minutes or till done.
Remove in a bowl add coriander leaves and green chillies.

Method for dough:In a bowl add ghee, flour and salt; gradually add water and knead to make a hard dough.Knead well, make into small balls then roll into small saucer size.Spread filling in centre and fold one side to form into a "D" shape Samosa,and mark/press with fork.& deep fry till light golden.Serve with tamarind sauce or ketchup.

Chicken Samosa