Puff pastry sheet-1, I used pepperidge farm pastry sheet, which has 2 sheets in one packet.
Egg-5
Onion-2, medium, sliced
Ginger-1 tsp, finely chopped
Garlic-1 tsp, finely chopped
Chilly powder-1/2 tsp
Coriander powder-1 tsp
Meat masala- 1 tsp
Coconut milk-4 tsp
Cilantro-1/3 cup, chopped
Curry leaves few, chopped
Egg white- 1, beaten
Salt to taste
Oil
Method:
Thaw one of the puff pastry sheets as instructed in the package.
Boil eggs, remove shell and cut them into halves.
Mean while heat oil in a pan and add chopped curry leaves, ginger and garlic. Saute for 2 min and add sliced onion. Saute until the onions turn light brown. Add chilly powder, coriander powder, meat masala and salt. Saute for 5 more min and add coconut milk and fry until the gravy becomes thick. Finally add chopped cilantro and mix well. Divide the gravy into nine portions
Cut the thawed pastry sheet it into 9 rectangles. You can stretch them little bit to make it bigger.
Spread one portion of the gravy into one piece. Place one egg piece on one half of the rectangle and fold the other half of the rectangle over the egg. Seal the edges by pressing or wetting the edges with water. (You can fold the rectangle into any styles you want). Repeat the process for the remaining eggs too.
Arrange them in a baking tray, brush beaten egg white over the puffs, preheat the oven to 400 F and bake for 15-20 min until the puffs are became light golden brown.
Ingredients: Chicken-1.5 lb, boneless skinless Red chilly powder- 1 tsp Meat masala- 1 tsp Coriander powder-1 tsp Pepper powder- 1 tsp Cumin powder- 1/2 tsp Ginger -1 inch piece Garlic-4 cloves Green chilly-1 Cilantro-4 sprigs Kasoori methi-2 tsp Yogurt- 3/4 cup Bell pepper(green)-1, medium Bell pepper(red)-1, medium Onion-1, medium Lemon juice- 2-3 tsp Salt Cooking spray Skewers-5
Method:
Soak the skewers in water.
Wash and clean chicken, cut into 1 inch pieces, wipe off excess water
Crush nicely ginger, garlic, green chilly, cilantro, kasoori methi and mix with chilly powder, coriander powder, masala powder, cumin powder, salt and yogurt.
Marinate the chicken pieces in the above mixture for 2 hours in refrigerator.
Cut the bell peppers, onion into 1 inch squares and sprinkle pepper powder, salt and 1 tsp of lemon juice
String the chicken pieces,bell peppers, onion on the skewers and keep in a baking tray lined with foil.
Spray or brush oil on chicken. Bake 400 F in an oven for 15 min each side.
Switch the oven to broil mode and cook for 5 more minutes each side.
Chicken tikka is ready. Squeeze lemon juice and garnish with tomato, onion etc. It goes well with rice or chappathi
Tips:
No need to remove the juices that oozes out from chicken. Let the chicken cook in that so that it will be more soft.
Melt butter in a pan and fry cashews and raisins. Keep them aside
Cook vermicelli in milk and sugar until it becomes soft.
When it is cooked add chopped bananas, fried cashews and raisins, crushed cardamom and simmer for 5-10 min till the preparation begins to thicken. You can serve it either hot or cold
Note: Roast vermicelli in 1 tbsp of butter if it is not roasted.
Here is the recipe for a really spicy Cornish hen roast! Ingredients:
Cornish hen-1
Onion-2 medium, sliced
Tomato-1, chopped
Dry red chilly(vattal mulaku, lal mirchi)-8-10, crushed or 2-3 tsp of chilly flakes
Coriander powder-2 tsp
Ginger -2 tsp, chopped
Garlic- 2tsp, chopped
Fennel powder-1/2 tsp
Chicken masala- 1 tsp
Black pepper-1 tsp
Coconut milk-1/2 cup
Curry leaves
Mustard seeds
Cardamom-3-5
Cloves-5
Cinnamon sticks-2
For marination:
Vinegar-2 tsp
Black pepper powder-1/2 tsp
Ginger garlic paste-1 tsp
Salt
Method:
Clean chicken(I removed skin) and cut into medium size pieces.
Marinate with vinegar, pepper powder, ginger garlic paste and salt for at least 30 min.
Shallow fry marinated chicken and keep aside.
Heat oil in a pan. Add mustard seeds and curry leaves followed by garlic, ginger and sliced onions. Saute until the onions become slightly brown.
Add dry red chillies, coriander powder, chicken masala, pepper powder, fennel powder, salt and fry for 2-3 min. Add chopped tomato and saute until it become a fine paste. Crush cardamom, cinnamon and cloves and add into chicken.
Dilute the coconut milk in 1/2 cup of water and add in to chicken. Saute until the gravy becomes thick. Serve hot with rice or chappathi
Make a paste of ingredients 2-9 in water, add salt and apply on shrimp and keep for 10 min.
Heat oil in a pan and fry shrimp 10 min each side
Rub together thin slices of onion, green chillies curry leaves vinegar and a pinch of salt. Add this over the cooked shrimp and cook for 2 more min. Slowly stir the preparation. Garnish with cilantro leaves and serve hot with rice.
Heat oil in a pan, splutter mustard, add curry leaves and saute chopped garlic, green chillies, onion, and okra for 5 min. Keep it aside.
Add some more oil and fry diced potatoes for 5 min. Combine the above fried okra and mix well
Add all the spices( ingredients 7-10), salt and saute for 5 more min. Add tomatoes.
Dilute half of the coconut milk with 2 cups of water, add to the preparation and cook covered for 10 min until the gravy become slightly thick. Now add the remaining coconut milk diluted with 1/2 cup of water and turn off the heat. Serve warm with rice.
