Chicken Dumblings/Potstickers

Ingredients:

1/2 lb Ground  chicken
1 tbsp minced ginger
1/2 cup Finely Chopped cabbage
2 Minced Green chilies
Salt &  pepper (as per taste)
1 tbsp soy sauce(all purpose)
2 tbsp Minced cilantro
1 tbsp Oil
Wonton wrapper

Dipping sauce:

1 tbsp Red wine vinegar
1 tbsp Apple cider vinegar
3 tbsp Light Soy sauce
1 tbsp Sugar
1 tsp Ginger
1 tsp Garlic

Method:

Sprinkle some salt to the cabbage and let sit for 30 mins,then use a cheesecloth to gently squeeze all the water.set aside.

Combine all the ingredients with the squeezed cabbage.Mix thoroughly.n

Place  1 heaping tsp of the chicken mixture in the center of the wrapper.

Coat the edges of the wrapper with egg or water and seal the edges forming a crescent shape pressing out any air bubbles.set aside and cover with a damp towel while you make the rest.

When  ready to cook,heat a pan to medium heat,add a tsp of oil(I used peanut oil).Arrange the potstickers/dumplings in a single layer without touching each other.cook uncovered until the bottoms get slightly browned and then add about 4 -5 tbsp of water for around 6 dumplings depending on the size of the pan and cover.(Tip: 1 tbsp of water for each dumpling)let it steam for about 4-5 mins or until all the water evaporates completely.remove from pan and serve with dipping sauce.

For the dipping sauce: combine all the ingredients.Mix thoroughly.

Yields :12-15 potstickers.

WONTON TACOS

Wonton tacos is an excellent starter to have for any occasion and easy to prepare topped with a ginger-lime slaw which tastes amazingly delicious..Yum Yum!!!

   You can make this taco with variations like chicken,fish,shrimp or Tofu.For this recipe i have made it with chicken.Lets get Started..

Ingredients:
----------------
Wonton square sheets
oil for frying

Chicken Marination:
---------------------------
1 lb chicken Breast
1 tsp chilli Powder
1/2 tsp cumin powder
1/2 tsp ginger-garlic Paste
1/2 tsp Paprika
1/2 tsp sugar
1/2 tsp onion powder
juice of 1 lemon/lime
Salt & pepper

 Ginger-Lime Slaw:
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1 cup shredded cabbage
1/2 cup julienned carrots
2 chopped scallions or green onions
2 tbsp chopped cilantro
Salt & Pepper
1 tbsp sugar/honey
2 tbsp lemon/lime juice
2 tbsp rice wine vinegar
1 tbsp grated ginger
2 tbsp EVOO(Extra-Virgin olive oil)/Vegetable oil

Preparation:
-------------------
Combine Marinade ingredients to the chicken and marinate overnight or atleast 2 hrs.

Heat a Grill pan or cast iron skillet brushing lightly with oil.Add the marinated chicken and cook for 8 minutes per side,or until a thermometer inserted reads 165 degree F.

Remove from the grill and let the chicken sit covered with foil for 5 minutes then cut into small cubes for use in tacos.

Taco shell Preparation:
------------------------------
Heat oil in a wok/pan.Fold the wonton sqaures forming a triangle and fry in oil until golden brown on one side then turn and fry on the other side until golden.set aside.

Make the Slaw:
----------------------
Combine the  cabbage,carrot,scallions and cilantro in a bowl.
Prepare the dressing by whisking together sugar,honey,rice vinegar,lemon juice and oil.Season with Salt & pepper.Add the dressing to slaw mix.

Taco Assembly:
-----------------------
Place some grilled chicken inside the taco shell,drizzle with Siracha -Mayo and top with Ginger-Lime slaw . Serve and Enjoy..

Note: For Siracha mayo.Mix hot sauce and mayo.Adjust according to your taste and spice level.

Chicken Meatball Sandwich

This is an easy to make meatball sandwich using Ground chicken mixed with dried  herbs and breadcrumbs coated with marinara sauce with melted cheese served on a toasted hoagie roll.yum yum yum!!!!

Ingredients:
-----------------
1/2 lb Ground Chicken
salt & pepper
1/2 cup Bread Crumbs(i used Italian Bread Crumbs)
1 - large egg
1 tsp garlic powder
1 tsp Italian seasoning
1 tsp dried basil
1 tsp rep chili flakes
hoagie rolls
Grated or sliced pepper jack cheese

For the Marinara Sauce:
--------------------------------
2 cup crushed can tomatoes
1 chopped onions
1 tsp minced garlic
1/2 cup chicken or veg stock
1/2 tsp red chili flakes
Salt & Pepper

You can serve this as  spaghetti and meatballs  or on a roll for a sandwich which is my favorite way to have them.

Preparation:
-----------------
Preheat oven 400 degree F.Line a baking sheet coated with cooking  spray.set aside.
In a bowl,combine ground chicken,egg,bread crumbs,garlic powder,dried herbs,chili flakes,Salt & pepper.Shape into a golf sized meatballs.Arrange them in a cookie sheet with 1 inch apart and a nice drizzle of  EVOO(extra-virgin olive oil).Bake 15-20 mins until cooked through.

For the sauce:
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Heat a pan with tbsp of oil.Add the chopped onions and minced garlic and saute  until onions turn soft.

Add a tsp of red chilli  flakes and 2 cups of crushed can tomatoes.Add the stock and simmer for few mintutes until sauce thickens to a desired consistency.At this point check for the seasoning and adjust to taste.

Add the cooked meatballs to the sauce coating well.place the shredded or sliced cheese on top of meatballs and cover for a minute or until the cheese is nice and melted.

Scoop meatballs with melted cheese on a buttered and toasted rolls or melt cheese under broiler.serve.

Makes about 12 meatballs.

Hyderabadi chicken 65

In this Recipe Chicken is marinated in spices and deep fried then sauted in a yogurt mixture.The End Product is realy amazing.The chicken is so moist with the addition of yogurt makes this dish very special.This recipe was such a hit in my House.

Ingredients:
--------------
Marinade:
----------
1/2 kg Boneless Chicken
1-Egg
Juice of 1 lemon
1-tbsp Ginger-Garlic paste
1-tsp Red chilly powder
2 tbsp-Corn flour
Salt

Other Ingredients:
---------------------
1- tsp cumin seeds
3 slit Green chillies
few Curry leaves
1-tbsp thinly sliced Ginger
1/2 cup Yogurt
1 tbsp-Red Chili Paste(Sambal Oelek)
1 tsp-all-Purpose Flour

Preparation:
----------------
Wash and cut chicken into bite size pieces.Marinade the chicken with lemon juice,ginger-garlic paste,red chili powder,salt,cornflour and egg.Keep aside.Marinate for atleast 2 hrs or overnight.

Shallow or Deep fry the marinated chicken.Drain and remove to plate.

Mix Yogurt with 1 tsp Flour and Red chilli Paste.Keep aside.

Heat a pan,Add cumin seeds,thinly sliced ginger,curry leaves and green chilies.Saute for a min until curry leaves turn crispy.Now pour the yogurt mix into the seasoning and turn the heat high.When the yogurt starts to bubble up,add the Fried chicken Pieces and toss to completely coat the chicken until yogurt mixture is completely absorbed.Garnish with lemon wedges.

Grilled Chicken Taco

Ingredients:
--------------------
For Chicken Marinade:
-----------------------------
4-Chicken Breast(Grill Slices)
Salt & Pepper
1 tsp-Garlic Powder
1 tsp ground cumin
1/2 tsp paprika
1 tbsp mixed herbs(i used fresh thyme and parsley)
1 freshly squeezed Lemon Juice or 1 tbsp vinegar
1 tbsp chili flakes
1/4 cup-Olive oil

Garnish:
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Avacado
Sour cream
shredded Ice berg lettuce or Cabbage
Pico De Gallo

For Southwest Pico De gallo:
---------------------------------
1 small Onion chopped
1 Jalapeno sedded and minced
1 small Tomato
few sprigs chopped Cilantro
1/4 cup Black Beans
1/4 cup Corn
1 freshly squeezed Lemon Juice
Salt & Pepper

Mix all the ingredients listed under Pico De Gallo and keep aside.

Preparation:
----------------
Wash the chicken slices and pat dry.Add garlic powder,cumin,paprika,lemon juice,mixed herbs,chili flakes,salt,pepper and olive oil.Marinade atleast 2 hrs or overnight.

Heat the Grill ,Spray or Brush the grill with olive oil.Place the marinated grill slices and cook 4 mins per side until the chicken is lightly charred and cooked through.Transfer the chicken to a plate and cover with foil.Let sit for 5 mins.Cut the grill chicken into strips and serve with warmed corn tortilla.Top with with pico De Gallo,shreded lettuce,avacado and sour cream.

Chicken Kati Roll

Ingredients:
For paratha
1 cup whole wheat flour
1 cup maida/all purpose flour
1/2 tsp salt
water to knead the dough
oil
Mix the above ingredients together and make the dough.Keep aside.

For chicken tikka:
1/4 cup yogurt
1 lb chicken breast
1 tbsp ginger garlic paste
1 tsp red chili powder
1 tsp garam masala powder
1 tbsp lime juice
salt to taste

Method:
Wash and cut boneless chicken into pieces.
Now prepare the marinade. Mix ginger-garlic paste, red chili powder,garam masala powders, lime juice, salt and yogurt, mix well.
Pour the yogurt mixture over the chicken and rub the chicken with the marinade. Set aside and refrigerate overnight or for 2 hours as you require.(The longer it takes to marinate, tastier the chicken)
Set oven to broil. Spread the marinated chicken pieces on baking tray lined with aluminum foil. Broil until tender and slightly browned.Keep aside.

TIP:once the chicken is done cover with the aluminium foil until ready to use.

For Garnish:
-thinly sliced onions,cabbage or iceberg lettuce
-mint-coriander chutney.
-chaat masala
-juice of 1 lime or lemon

The Final Making of the Kati roll:

Ingredients:

-Paratha
-egg
-garnish

Preparation:

Heat a Tawa-make the paratha -Add 1 tsp of oil on one side of the paratha- top with 1 beaten egg and flip over the roti so that the egg gets cooked.Remove and place some chicken tikka over the egg coated side .Garnish with mint-coriander chutney thinly sliced onion,lettuce .Sprinkle with chaat masala and lime juice.Roll and wrap one side of the roti with aluminium foil or butter paper.serve immediately.

Chilli Chicken

This is an indo-chinese dish.A wonderful dish paired often with fried Rice.Also one of the lip smacking item.Indian style Chinese cooking takes popular Chinese dishes and adds simple Indian ingredients to it. The result? Magic!! Try it...

Ingredients-1
8 nos Chicken tenders
4 tbsp Maida / all purpose flour
2 tbsp Corn starch / corn flour
1½ tsp Salt (for mixing)
¾ tsp Ginger garlic paste
1 pinch Ajinomoto(for mixing)
1 tsp Dark soy sauce
2 tsp Vinegar
1 tsp Green chillies (finely minced)
3 cup Oil (for deep frying)

Ingredients-2
3 nos Onion
2 no Green capsicum / bell pepper
4 no Green chillies slit
1 tsp Ginger garlic paste
1 tbsp Dark soy sauce
2 tbsp Tomato ketchup
2 tsp Red chili sauce
½ tsp Sugar
1 tsp Salt (or as per taste)
1 pinch Ajinomotto(for sauteing)
2 tbsp Oil
1 tsp Cornstarch
¼ cup Water
1 stks Green onions for garnishing


Instructions:

Wash the chicken tenders and cut lengthwise into small pieces. Add maida, cornstarch, salt, soy sauce, ginger garlic paste, vinegar and minced green chilies to the washed chicken pieces and mix well. Make a tight batter, water from the chicken should be enough for mixing, add water only if its necessary.
Heat oil in a kadai and deep fry those chicken pieces in small batches.Drain excess oil using a paper towel and keep the fried pieces aside.
Meanwhile slit open those long green chillies, roughly chop the onion and green peppers and make a paste of ginger garlic.

Heat a wok add slit green chillies, onion, bell peppers and ginger garlic paste.
Saute them for few minutes over high flame. Add soy sauce,tomato ketchup,sugar,salt ,ajinomoto and mix.Add fried chicken pieces to this thick gravy.
Saute over medium high flame until its well coated and the gravy thickens.Garnish with slit green chillies and green onions.

This is dry version of Chilli chicken,serve it as an appetizer.

If you wish to have it in the form of thick gravy, then Mix the cornstarch with water, combine well to make a thin solution. Add this to the prepared chilli chicken and simmer it for few minutes. Do not boil.just mix well over medium high flame for few minutes.

Khan Briyani

Ingredients:

atta dough for sealing the cooking pot
2 cups Basmathi rice
2 bay leaf
1 tsp chilli powder
coriander leaves chopped
1 tbsp coriander powder
1 cup curd
Dry garam masalas
a pinch of food colour
1/2 tsp garamasala powder
1 tbsp ginger garlic paste
1lemon
mint leaves chopped
oil
1 big onion thinly sliced
salt
a pinch -Turmeric powder


Directions

Marinade:

Take a Bowl, Add chilli powder,salt,turmuric,garamasala powder,coriander powder,ginger garlic paste,lemon jucie,oil, mix well and add chicken rub the chicken well with this masalas and pour curd do not mix the curd, keep in fridge for over night.

In a muslin cloth add all the spices and wrap it and keep a side.

Now in a pan add oil then add thinly sliced onions, salt, cook till slight golden brown colour once it is done remove if any execess oil,and also half of the onion.

Boil Rice
Add about 2 tbsp of fried onion oil to the boiling water.Boil rice until 70%done.Drain and keep aside.

Now spread half of the fried onions in the pot and place the marinated chicken, spread it equaly, and put the wraped masala dry,now spread half of the rice,onions,mint,chopped coriander, now spread left over rice,onions,min,coriander leaves.

finely sprinkle colour .Take a chapati dough and make a thread put around the dish and close it with the Lid and put some weight on top of the lid to avoid the steam to escape.

cook for 30 to 45 min.

serve with raita.

Chicken Tandoori

Chicken Manchurian

Ingredients:
1/4 kg boneless chicken, cut into fine pieces
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1/2 tbsp chopped garlic
1/2 tbsp chopped ginger
2 tsps soya sauce
1 tbsp chilli sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps chicken stock or water
1/2 tsp brown sugar
2 tbsps tomato sauce
1/2 tsp red chilli pwd (preferably Kashmiri)
salt to taste
1 1/2 tbsps sesame oil
oil for deep frying

For marinade: (marinate chicken with below ingredients for at least 15 mts or 1 hr)
1/4 tsp pepper pwd
1 egg white
salt to taste
1 1/2 tsps ginger-garlic-green chilli paste
1/2 tsp soy sauce
1 tbsp maida/all purpose flour
2-3 tbsps corn flour
1-2 tbsps of water, if required

Method:

Heat oil in a heavy bottomed vessel, make small balls of the marinated chicken and carefully drop into the hot oil. Cook on low medium flame and towards the end of the cooking process increase flame to high and deep fry to a golden brown shade. Drain with a slotted spoon and place on absorbent paper. Keep aside.

Heat a heavy bottomed vessel, add oil, add the chopped garlic and saute on high flame for about 30 secs. Add the chopped ginger and green chillis and saute for a few more secs. Add the spring onion whites and saute for 3 mts on high flame.

Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 1/4 cup chicken stock or water and cook for a mt. Add the deep fried chicken balls and cook for 4 mts. Adjust salt, if necessary.

Add the cornflour water and cook, tossing the contents, for 4-5 mts until the mixture becomes little thick.

Add the chopped spring onion greens and combine. Garnish with more spring onion greens.

Kung pao chicken

Ingredients:
1 tbsp sugar
2 tbsp sambal
1/4 cup naturally brewed soy sauce
1 tbsp sesame oil
zest and juice of 1 lemon
2lbs dark chicken meat (from the legs/or thighs)cut into 1/2 inch dice
1/4 cup corn starch
kosher salt and freshly ground black pepper
5 tbsp grapeseed or canola oil
3tbsp minced garlic
2tbsp minced ginger
1tsp coarsely ground szechuan peppercorns
2cups carrot nubs,sliced 1/4 inch dice
1 cup unsalted roasted peanuts


Prepartion:
In a small bowl combine the sugar,sambal,soy sauce,sesame oil and the lemon zest and juice and stir to dissolve the sugar.set aside.
In a large bowl,combine the chiken and the cornstarch and season the salt and pepper.Toss the chicken to coat it lightly in the cornstarch,remove the chicken to a plate,and set it aside.
Heat a wok over high heat.Add 2 tbsp of the oil and swirl to coat the pan.When the oil hot, add half the chickenand stir fry,separating the pieces,until the chicken is cooked through 3 - 4 mins.transfer the chicken to a plate ,add 2 more tbsp of the oil,swirl and when the oil is hot,stir fry teh remaining chicken.transfer teh chicken to the plate.
add the remaining tbsp of oil and swirl.when the oil is hot add the garlic,ginger and peppercorns and stir fry until softened, about 30 seconds.Add the carrots ,celery and peanuts and stir fry until the flavors have combined,about 2 mins.Add the sugar mixture and when it simmers,return the chicken to the pan.stir to combine.

make a bed of the rice on a platter,top with thw stir fry,a nd serve.

Buffalo Wings

Ingredients:-

chicken wings (frozen or fresh)
Butter
Salt and black pepper (optional)
Hot sauce
Fryer or large skillet
Medium skillet
Large mixing bowl
Cooking oil
Sharp knife

For Baked Wings:

Baking sheet
Aluminium foil

For Broiled Wings:
Broiler pan

Step 1: Preparing the Chicken

You can buy your chicken wings either fresh or frozen. It's cheaper to buy them fresh and then cut them yourself, but if you're crunched for time, don't be afraid to go for a bag of pre-cut frozen wings.

Fresh Wings

If you've got fresh chicken wings, you'll want to cut them. One of the benefits of hand-cutting is that you can ensure perfect portion size with every cut.
Take the wing and spread it apart so there is space between the joint.
Using a sharp knife, cut between the joints.
Cut off the tips, then discard.

Frozen Wings

If you decide to go with a bag of frozen wings, give them enough time to completely thaw. Once they thaw, drain off excess water and pat them dry. Any excess water or left-over ice crystals could cause dangerous splatter when you transfer the wings into the hot oil.

Step 2: To Bake, Broil or Fry

For healthier buffalo wings, you'll definitely want to bake or broil them, but bear in mind that they won't turn out as crisp as deep fried chicken wings. No matter which method you decide to use, take caution and check your wings to make sure they are fully cooked.

Baking

Baking is definitely going to be the more health-conscious choice, as you can drain away the fat while it's cooking. One of the disadvantages of baking is that the wings won't be as crisp.
Preheat your oven to 375 degrees.
Spread the wings out in a single layer on a foil-lined baking sheet.
Season wings with salt and pepper.
Bake them for twenty minutes.
Drain off the fat.

Broiling

Broiling is a great way to not only drain away the fat while the wings are cooking, but to ensurer that they are more crisp than traditional baking.
Preheat your broiler.
Place wings on a broiler pan about 4-5 inches from the broiler.
Broil on each side for about ten minutes.

Frying

For the perfect crisp, deep frying your wings is the best bet.
Season your wings with salt and pepper.
Heat your oil to 350-375 degrees for wings that are both crispy and juicy.
Add wings, but don't overcrowd them.
Stir once while frying to keep them from sticking together.
Fry for 6 to 8 minutes, or until golden.
Once fully cooked remove to a paper-towel lined plate to drain off excess grease.

Step 3: The Marinade

The best time to get your marinade ready is while your wings are frying or baking, that way it's still hot when you're ready to combine it with your wings.
Melt a half of a stick of butter.
Gradually pour in one cup of hot sauce.
Add in one tablespoon of vinegar. Vinegar is essential when your trying to the authentic Buffalo wing taste.
The increasing popularity of Buffalo wings has created an interesting market of pre-made sauces exploring everything from barbecue and garlic to chipotle and extreme jalapeño. Some of the sauce mixtures are so hot they come in names like fire and nuclear. Pre-made marinades offer variety, and they save on preparation time, which are both good if you're entertaining a lot of people.

Note:If using pre-made sauces do not add vinegar.Jus add butter to the sauce.

Step 4: Garnish and Serve

FRIED: If your wings have been fried, pour the marinade into a mixing bowl and begin tossing the fried wings in the sauce and serve. Some recipes instruct that you return the marinaded wings to the oven to reheat so the sauce really soaks into the wings.

BROILED: For broiled wings, remove from the broiler pan and toss them in marinade. They're ready to plate and serve.

BAKED: If you've baked your wings, you'll want to take brush sauce over your wings with a pastry brush after they've been cooking for about twenty minutes. Cook them for an additional ten minutes, then turn over and coat the other side. Bake for another five minutes.

After you've plated your Buffalo wings, be sure to garnish the plate with the favored companion of cut celery and blue cheese or ranch dressing. The creaminess of the dressing will help take the spicy edge off.

Conclusion

Serving up homemade Buffalo wings like a pro will definitely make your house a favorite party spot. Friends and family will be begging you to host the next Super Bowl party, after school event, or weekend card game. Buffalo wings also make a great snack or casual dinner for those nights you want to spice things up, but would rather not go out.

Vegetable Puff

Ingredients:

Stuffing:
1 cup Chopped Vegetables(Carrot,beans,peas,potato)
1 green chilli finely chopped
1 small onion chopped
1 tsp garam masala
1 tsp chilli powder
1/2 tsp of cumin seeds
1/2 tsp of fennel seeds
1 tsp ginger garlic paste
coriander leaves for garnish
salt
Puff Pastry Sheets
1 egg slightly Beaten

Method:

Heat 1 tbsp of oil, add cumin and fennel seeds.Then add the chopped onions ,green chillies,gg paste and saute for a min, then add all the vegetables ,chilli powder and garam masala powder.Add salt.Finally garnish with coriander leaves.

Preheat the oven at 400 degree.

Thaw the frozen pastry sheets and sprinkle them with little flour so they are easy to roll.
Cut the pastry sheets into medium squares.Top each square with a spoon of veg mix and fold crosswise.

Slightly press the edges and place them on a baking sheet lined with foil.

Brush the top with slightly beaten egg.

Bake for 15-20 min .

Serve and Enjoy with Ketchup.

Lollipop Chicken(Drums Of Heaven)

Chicken Lollipop is generally considered as a appetizer dish. Though not everyone may know, this chicken dish is made from chicken wings. The chicken wings need to be chopped and the meat arranged in one end of the bone. This is usually done by loosening the meat from one end of the bone and forcibly pushing it down to the other end.

Kids love this dish. I’m not having a hard time encouraging my kid to finish their food when this dish is around. In case your kids are picky with their food, you now know what to serve them.

Click the below link for detailed instructions:
http://www.ifood.tv/recipe/chicken_lollipop/

BBQ (chicken & shrimp)