Chicken Fajita

This is not an authentic Mexican chicken fajita recipe. This recipe is with a slight desi touch, and has been made with all the ingredients that are easily available at your home. Please do try this and give me your feedback, like you always do. It really boost my confidence, and encourage me to share more recipes with y'all!


Ingredients for the Chicken marination:

Chicken boneless ½ kg (cut into strips)
Salt 1 tsp
Black pepper powder 1 tsp
Paprika powder 1 tsp (if you don't it, use ½ tsp of red chili powder instead)
Chili sauce 2 tbsp
Chili garlic sauce 1 tbsp
Vinegar 2 tbsp
Lemon juice 1 tbsp
Green chilies 2 finely chopped
Garlic paste 1 tsp
Ginger paste 1 tsp


Cucumber 1 (cut into small cubes)
Onion 1 medium (cut into small cubes)
Cabbage 1 cup (cut into small cubes)


Cream cheese to spread on Tortillas (as much required)
Lettuce leaves (optional)
Click on this link for Tortillas recipe 


Method:

1. Marinade the boneless chicken with all the seasoning/sauces. Keep it aside for at least an hour. 

2. Heat 1 tbsp of oil in a pan, cook till the chicken is thoroughly cooked. Now add the vegetables. Toss it for a minute. Turn off the stove. 

3. Spread cream cheese and mustard paste on the tortillas, put spoonful of cooked chicken on it, some lettuce leaves, and fold it like a roll.  Serve with the salsa!

* I am sorry for the bad quality picture, my camera's battery decided to ditch me at the last moment! 

Cake Rusks

Ingredients:

Butter 100 grams
Eggs 3
All-purpose flour (maida) 8 tbsp
Baking powder 1 tsp
Caster sugar 8 tbsp leveled 
Vanilla essence 1 tsp


Method:

1. Preheat oven at 180° C. Sieve all-purpose flour and baking powder thrice in a bowl.
2. In a clean separate bowl, beat butter, vanilla essence and caster sugar till creamy. 
3. Now beat on low speed and add egg one at a time followed by 1 tbsp of sieved all-purpose flour and baking powder. 
4. Grease a 8 by 8 square baking tray with oil, dust it with the flour. Pour the batter in it and let it bake for 15-18 minutes till done.
5. When cooled, slice it into long, thick pieces. 
6. Preheat the oven again on 200° C. Arrange the rusks in single layers on baking sheet, bake for another 15-20 minutes or until all moisture dries up. Cool and store in a airtight container. 
7. Serve with tea! :D

Yields: 20 rusks.

Juicy Chicken Burger

Ingredients for burger patties:

Chicken mince ½ kg
Bread slices small 3 (soak in ½ cup of water, squeeze well, then use)
Green chilies 6 finely chopped
Worcestershire sauce 1 tbsp
Soy sauce 1 tbsp
Garlic paste ½ tsp
Ginger paste ½  tsp
Crushed black pepper 1 tsp 
Mustard powder/paste ½ tsp
Onion 1 (medium) chopped
Egg 1
Salt 1 tsp
Mixed herbs ¼ tsp
Butter or margarine 1 tbsp


Oil ¼ cup for frying


To Assemble:

Burger buns as required
Cheese slices
Lettuce leaves
Mayonnaise


Method:

1. In a large bowl, combine all the seasoning, soaked bread slices, butter and other ingredients in chicken mince. Mix all together very well. 
2. Divide the mixture into 7-8 piles (you decide which portion size is best for you), and shape it into round patties using your hands. Make sure its not too thick, or too thin. 
3. Heat oil in a non-stick pan, fry chicken patties until golden and cooked through.
4. Toast the burger buns without oil in another pan. 
5. Now apply mayonnaise on each side of the buns in generous amount.
6.  Add lettuce leaf, cheese slice, and then fried chicken patty. 
7. Place another side of the bun of top. 
8. Serve with french fries! 

Yields: 7 burger patties.

Homemade Spices: Garam Masala

Garam Masala is one of the most important ingredient in Asian cuisine. A dear friend on Twitter @Tempt_ed's husband @thirsty_crow had asked me about my secret formula of Garam Masala. Quite honestly, I never really prepared it myself. It was always my mother who did. She would make it all at home instead of buying those readily available packets in the market. Anyway, here goes the recipe:

Ingredients:

Whole white zeera (cumin seeds) 1 cup
Whole black pepper ½ cup
Green cardamon (elaichi, with shell) 25 
Cloves (laung) ¼ cup
Black cardamon (bari elaichi) 12
Jawatri 1 tbsp
Jaifal 1 
Cinnamon sticks 12 (1 inch each)


Method:

1. Grind all the above ingredients in a clean, dry spice grinder until smooth.
2.  Sieve it. 
3. Grind whatever is left on your strainer again until smooth. Repeat, if necessary.
4. Store in an airtight container in a cool, dry place. 

Note: The image has been google-d. 

Seekh Kabab

Ingredients:

Mutton mince ½ kg

Ghee 4 tbsp
Salt 1 ½ tsp
Red chili powder 2 tsp
Garam masala powder 2 tsp
Papaya paste 1 tsp heaped
Onion chopped 2 tbsp
Fresh coriander leaves finely chopped ¼ cup
Cornflour 2 tsp
Ginger paste 1 tsp heaped
Garlic paste 1 tsp heaped


Wooden skewers 15-16
Oil ¼ cup for frying


Method:

1. In a large bowl, mix all the above ingredients and leave it to marinade for couple of hours or overnight.
2. Wash the wooden skewers, let them dry.
3. Dampen your hand with few drops of oil. Take handful of this mixture and wrap around each wooden skewer in the shape of a sausage. Repeat the process with other skewers.
4. Shallow fry, keep turning from time to time so that they get cooked evenly all around.
5. You can also BBQ or bake it. 
6. Serve hot with sliced onion and lemon.  

Chocolate Chip Oatmeal Cookies

Ingredients:

Butter 100 grams

Brown sugar 6 tbsp

Egg 1

Flour ¾ cup

Baking soda ½ tsp leveled

Salt a pinch

Chocolate chips ½ cup

Quaker oatmeal 1 cup

Walnuts crushed ½ cup

Vanilla essence 1 tsp

Method:

1. Preheat oven at 200° degree. 
2. Sieve flour and baking soda thrice. Keep aside. 
3. Now in a large bowl, beat butter and brown sugar until creamy. 
4. Add egg and vanilla essence. Beat until combined well. 
5. Mix sieved flour, baking soda and salt with the help of spatula. 
6. Fold in crushed walnuts, chocolate chips, and oatmeal. 
7. Drop the mixture by rounded tablespoons about 2 inches apart onto ungreased cookie sheet.
8. Bake for 10-12 minutes or until golden brown. 
9. When baked, allow cookies to cool completely on baking sheet for 5 minutes, now transfer them on wire rack to cool completely.