Month: May 2014

Chicken Manchurian

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Ingredients for chicken:
1kg chicken fillet (cubed or strips)
1 tsp tandoori spice
1 tsp garlic paste
2 tbsp vinegar
Chilli powder to taste      
Ground pepper to taste
Salt to taste

Method for chicken:
1. Marinate the chicken in the above
ingredients.
2.  When ready to cook add 1/2 cup of water and cook the chicken until tender. You can also add sliced onions. Then add the sauce below.

Ingredients for sauce:
Cornflour
100g butter
2 cups water
2 tbsp vinegar
1-2 tbsp nandos garlic sauce
1 tbsp peri-peri sauce
3 tbsp tomato sauce or chilli sauce.
3 tbsp soy sauce
3 tsp sugar/or 1 tbsp honey
Salt to taste
Crushed garlic
Pinch of turmeric
Red food colouring (optional)

Method for sauce:
1.  Make a paste with 3 tbsp corn flour and some water. Set aside.
2. Boil the rest of the ingredients above together.
3. Once boiled pour the sauce onto the chicken and cook together for a little while. Add the corn flour paste and cook till the gravy becomes thick.
4. Finally garnish with fresh green pepper, fresh coriander and some chopped spring onion. Serve sizzling with roti or naan.

Enjoy x

Love From Foodie Ayesha Kasu

Boti Kebab

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Ingredients:
Oil
4 Sheesh Kebabs (KQF)
2 medium – small onions
1 large chicken breast (small cubes)
1 green and red pepper (large cubes)
500g pasatta
1/3 bottle of Asian Sweet Chilli Sauce (Aldi brand)
2 tsp tandoori masala
1 1/2 tsp cumin powder
1 tbsp crushed ginger & garlic
2-3 chopped fresh green chillies
1 tsp any steak spice
(Amina’s Steak&Chops)
1/2 chilli powder (optional)
Salt to taste
Sprinkle of sugar
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Method:
1. Marinate the chicken in the tandoori masala, cumin powder, steak spice, ginger & garlic. Set aside.
2. Chop finely and fry the two onions in a wok or large frying pan in about an inch of oil till brown on the edges and slightly crispy.
3. Meanwhile take your Sheesh Kebabs and grill them till brown and slice. You can also slice them and fry em in a pan with some oil. This is to ensure they retain their shape when added to the curry.
4. Once onions are done add the chopped chillies and peppers to the hot oil and let it cook for less than a minute on absolute low heat.
5. Then add the pasatta to the wok. Sprinkle salt, sugar and red chilli powder; as well as the sweet chilli sauce. Add more oil if necessary. Cover and let it cook on medium heat till the pasatta darkens and oil appears at the top.
6. Add the the marinated chicken and cook for a little while on medium to low heat till the chicken is cooked.
7. Finally add the Sheesh kebab pieces and stir thoroughly. Taste and adjust the salt if necessary.

Serve with naan or rotis sprinkled with spring onions and chopped fresh coriander.

Enjoy x

Love from Foodie Khuzzy B

Chicken & Potatoe Kebabs

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Ingredients for filling:
1/2 pound chicken breast cut into tiny pieces
1/2 pound potatoes boiled and mashed
1/2 mix vegetables boiled (frozen)
Green chillies to taste
Salt to taste
Crushed ginger/garlic
Coriander powder
Cumin powder
Fresh coriander

Method for filling:
1. In a pot melt some butter on the stove and then add the chicken with all the masala.
2. Then add the boiled mixed vegetables. Cook until the chicken is tender.
3. Finally mix in the mash potatoes and fresh coriander. Thereafter shape into kebabs. At this point you can freeze them to be fried in the batter at a later date.

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Ingredients for batter:
1 cup self-raising flour
Salt to taste
Chilli powder
Pinch of tumeric powder
Water as required

Method:
1. Combine all ingredients for the batter together. Add just enough water to make a smooth paste.
2. Dip the kebabs into batter and fry in shallow oil until crisp on both sides.

Enjoy x

Love from Foodie Ayesha Kasu