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Chicken Chinese Samosa / Chicken Chinese Samosa squares are delicious and tempting appetizer served with chutneys or your choice of sauce. I have made the wraps at home and changed the shape and have named these chicken chinese samosas to Chicken Chinese samosa squares, but if you want you can add the same filling into our regular samosa pattis and serve with chutneys or sauces. Here is my recipe of Chicken Chinese Samosa / Chicken Chinese Samosa squares.




INGREDIENTS:


 For Filling:
100 gms boneless chicken
1 cup carrots chopped finely into thin strips
1 cup cabbage chopped finely into thin strips
1 cup green capsicum chopped finely into thin strips
1/2 cup french beans
4 - 5 cloves of garlic crushed
2 green chilies crushed
2  tbsp soya sauce
1 tsp vinegar
1/2 cup or more boiled hakka noodles 
1 tsp red chili sauce
1 tsp red chili powder
1 tsp black pepper
1 -2 tsp Corn flour diluted in half cup of water 
2 tbsp Flour (wheat flour) to make paste 
Oil
Salt

INGREDIENTS:

FOR WRAPPERS:
150 gms all purpose flour (maida)
Water required to knead into dough
5-6 tbsp ghee/oil
salt

METHOD:

  1.  Wash chicken , clean and cook with salt, water and ginger garlic paste till its completely done, remove from flame , cool  and shred it , keep aside .
  2. Knead the flour ( maida) with salt and ghee /oil , now add desired water and knead again into semi soft dough, keep aside by covering it with wet cloth over it .
  3. In a pan heat 2 tbsp oil add crushed garlic and green chilies , saute for a while now add french beans and fry for sometime till its partially cooked , now add all the other vegetables and saute  for a minute by adding salt , pepper , soya sauce , boiled hakka noodles, vinegar, red chili sauce , red chili powder and shredded chicken.
  4. Add cornflour diluted in water and cook on high flame until the gravy thickens , adjust the sauces , salt , pepper and other spices . Remove from fire and keep aside.
  5. Now take the dough and roll  into 5 " rotis , ( not too thick nor too thin ).
  6. Chop of the edges with the help of knife and make a square .
  7. Place the chicken mixture in middle of the wraps and now pick each edge, one by one collecting all four in the middle and pinch it tightly with the help of your finger tip. 
  8. Join all the open edges with the help of your fingers by pinching it .
  9. Heat oil in deep pan, place each chicken chinese samosa square and fry until crisp and golden.
  10. Fry in batches until all done, drain and keep on an absorbent paper.Serve hot with instant red chili chutney.     OR 
  11. Bake in pre heat oven on 180 degrees for 20 minutes or until the covering is crisp and light golden in color. ( Recipe of Zulekha Arafat )

Note:
  • For veg Chinese samosa squares, do not add chicken , rest procedure is same.
  • If you want more spicy add red chili sauce as per your taste.
  • I tried making both the ways , baking it and deep frying it but my personal favorite shall remain the deep fried ones.
  • If you do not want to add boiled hakka noodles, skip it.
  • If you do not want to make a thick saucy vegetable mixture , then skip the step of adding the diluted cornflour, rest follow the procedure. 
  • I have home made wraps and then shaped them into square and have given my name as Chicken Chinese Samosa / Chicken Chinese Samosa squares because of my shapes , but you can stuff the same filling in samosa pattis too and serve as chicken chinese samosas with chutney or your choice of sauce. (Recipe by Zulekha Arafat)
PREPARATION TIME: Approximately 60 Minutes.


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Creamy Noodles Kabbabs / Noodles kabbabs are lip smacking and delicious snacks served with mint coriander chutney or red chilly chutney or schezwan chutney . These delectable kabbabs are loved by all age groups as it's creamy texture makes it so delicious. Here is the recipe of Creamy Noodles Kabbabs / Noodles kabbabs.




INGREDIENTS : 

100 gms chicken boneless 
2 tbsp ginger garlic paste
1 cups noodles 
3-4 green chillies crushed in mortar pestle 
1 small tsp pepper powder 
1/8 tsp pepper powder 
1/2 tsp mixed herbs 
1/2 tbsp chilly flakes
salt to taste 
3 tbsp butter 
1 tbsp all purpose flour ( maida )  
1 cups milk 
3-4 tbsp corrinader leaves
3 tbsp mayonnaise 
2 -3 tbsp soya sauce 
2 tbsp green chilly sauce 
1/2 - 3/4 cup cheese grated ( optional ) 
Lemon  wedges for garnish 


FOR COATING 
2 eggs 
2 -3 cups cornflakes 
       AND
1 cup bread crumbs 
        OR 
2-3 cups vermicelli (seviyan )  
1/8 tsp pepper powder 
Oil for deep frying 
salt 

METHOD :
  1. Boil chicken with ginger garlic paste and salt , once done shred the chicken and keep aside .
  2. Boil separately water with some salt and 1 tbsp soya sauce , add 1/4 packet hakka noodles roughly crushed , boil until al dente , drain and keep aside .
  3. Whisk 1 eggs with 1 tbsp water and salt , until fluffy and keep aside.
  4. Crush corn flakes roughly in a large bowl or plate , and combine it with bread crumbs , mix and keep aside , if you using roasted seviyan then skip this step , crush some seviyan into small pieces and keep aside.  ( I have used seviyan ( vermicelli ) ) 
  5. Now prepare white sauce , in a sauce pan heat butter and add all purpose flour ( maida ) and saute for a couple of minutes .
  6. Gradually add milk , stirring it to avoid lumps , now add salt , 1/8 tsp pepper , mix well . Remove the pan from heat . Let the sauce come to room temperature.
  7. In a large bowl , add chicken , boiled noodles , salt , 1 small tsp pepper powder , crushed green chillies , chilly flakes , mixed herbs ,
    grated cheese ( optional ) , mayonnaise, coriander leaves and white sauce , mix everything well . ( do not panic , in this step the mixture would be sticky and a bit thick saucy type ) NOTE : Here in this step if you think that you will not able to handle sticky and saucy mixture , then just refrigerate the chicken mixture for about an hour and then once the mixture gets body to it , shape them and dip in egg wash and then roll in breadcrumbs .
  8. Take a medium sized chicken noodles mixture and shape it into a flat medium or large round size patty. Make rest of the patty with the remaining mixture. 
  9. In a kadhai heat sufficient oil , now dip each flat disc in egg wash and then roll in cornflakes and breadcrumb mixture or roughly crushed seviyan , shallow fry them in batches until golden brown . 
  10. Drain on an absorbent paper and serve hot with coriander mint chutney or chilly chutney and lemon wedges. { Recipe by Zulekha Arafat }

NOTE : 
  • You can either roll in crushed roasted seviyan ( vermicelli ) or in crushed cornflake bread crumbs mixture.
  • You can even roll in just bread crumbs and fry.
  • Increase or decrease number of green chillies depending on your preferences.
  • If you feel the mixture after adding the white prepared sauce is too sticky and you are not able to manage it , shape them and Refrigerate for an hour , at the time of frying remove the cutlet from refrigerator half an hour before frying , dip in egg wash , roll in vermicelli / cornflakes breadcrumbs mixture and fry them golden brown. 
  • Decrease or increase the use of pepper powder as per your preferences. 

PREPARATION TIME : 30 Minutes .
SERVES : 2-3 Persons.


If you like my recipes please do recommend to your many and friends .

Feel free to comment in comments section below.

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Cheesy Chicken Chaat is an easy peasy lip smacking appetizer which I created in a short time . As I wanted to make something cheesy and easy too , I had these chaat baskets handy on my kitchen shelf , so made these beauties . Here is my recipe of Chicken cheese chaat .



INGREDIENTS : 


  • 150 gms boneless chicken 
  • 1 tbsp ginger garlic paste 
  • 2 tbsp yoghurt 
  • 1 tsp paprika powder / cayyene powder / red chilly powder
  • 1 tsp lemon juice 
  • salt to taste 
  • 1/8 tsp garam masala powder 
  • 1 tbsp olive oil /oil 
  • 1 tsp tandoori masala 
  • 10-12 small chaat basket / canopes ( store brought or home made )
  • pinch red food colour ( optional) 
  • 1/2 -3/4 cup cheese grated 

METHOD: 

1. Wash, clean and chop chicken boneless into small pieces and marinate with 
ginger garlic , yogurt , paprika powder / cayenne powder / red chilly powder, lemon juice , salt , garam masala powder , tandoori masala, olive oil /oil and pinch red food colour for about 3-4 hours . ( I usually prefer marinating my chicken chunks overnight ) 


2. Heat heavy bottom pan , add 1 tbsp oil followed by marinated chicken and fry on medium flame for about 5- 6 minutes , flip the chicken and fry for more 3-4 minutes or until the chicken dries up (make sure you keep some thick gravy ), adjust salt and other seasonings. Off the gas . Side by side heat a coal until red , place this hot coal in between chicken pieces , and pour 1 tbsp oil / clarified butter . Cover the pan immediately to get smokey taste. 

3. Take small chaat basket ( home made or store brought ) add 1-2 tbsp chicken to it , top it with loads of cheese and bake in pre heat oven until the cheese melts . ( You can even fill the mixture in canapes too )

4. Serve with any kind of mayo dip or sauces / chutneys .




Note : 

You can add veggies of your choice too like capsicum finely chopped , add at the time when you fry the chicken pieces in pan , just about say few seconds left to off the gas . ( In this way the capsicum will be crunchy )

PREPARATION TIME : 10 -15 Minutes.
COOKING TIME : 20 Minutes and extra time .
TOTAL TIME : 30-35 Minutes and extra time .
SERVES : 3-4 Persons .
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Schewan alu is a spicy, tangy and delicious chat pata snack, which can be prepared in  just few minutes. Here is the recipe of my Chat pata Schezwan Alu / Schezwan Potatoes / Chinese Potatoes.


INGREDIENTS : 

3 -4 potatoes boiled 
2-3 tbsp schezwan sauce ( preferably homr made ) 
1 tbsp soya sauce 
1 tbsp vinegar 
3-4 cloves of finely chopped garlic 
2-3 tbsp tomato sauce 
salt if needed 

METHOD : 

  1. Boil potatoes , drain for sometime and peel . Chop into small or medium pieces , keep aside .
  2. In a pan , drizzle some oil , add garlic and fry for a minute but make sure it doesn't turn the color.
  3. Add schezwan sauce, soya sauce, vinegar and tomato sauce ( ketch up ) , mix everything well. 
  4. Add chopped potatoes and mix well . Adjust the seasonings. 
  5. Garnish with coriander leaves and serve hot .

NOTE : 

  • If you think its too spicy then add more tomato sauce.
  • Its best when made with home made schezwan sauce.
  • You can add red, yellow and green bell peppers too. 
  • You can even add spring onion bulbs at the time you add garlic and then garnish with spring onions stem ( chopped ) instead of garnishing with coriander leaves.
  • If you are adding thickly chopped red, yellow, green capsicums, make sure you add peppers after you fry the garlic.


PREPARATION TIME : 10 Minutes .
COOKING TIME : 10 Minutes .
TOTAL TIME : 20 Minutes .
SERVES : 2 Persons .
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