Chicken Parcels

Ingredients:

Chicken 750 grams (12 pieces)


Elbow macaroni 1 cup (measured before boiling, half boiled for just 4-5 minutes)
Peas blanched 1 cup
Potatoes 1 cup (raw, cut into small cubes)
Carrot 1 cup (raw, cut into small cubes)
Sweet corn 1 cup


Ingredients for marinade:

Ginger paste 1 tsp
Garlic paste 1 tsp
Salt 1¼ tsp
Crushed black pepper 1 tsp
Red chili powder 1 tsp
Lemon juice 3-4 tbsp
Yogurt 2 tbsp
Oil ¼ cup
Green chili paste 1 tsp
Coriander leaves 3-4 tbsp
Garam masala ½ tsp
Roasted cumin 1 tsp


Aluminium foil cut it into 8 by 8 inches square.


Method:

1. Put all the ingredients listed under Ingredients for Marinade (including oil) in a large clean bowl. Whisk well.
2. Now take another bowl, put macaroni and vegetables in it. Add only 4-5 tbsp of the marination. Toss it.
3. Mix chicken pieces in the remaining marination mixture. Leave both bowls at room temperature to rest for at least 4-5 hours. 

  4. Take foil, put 4 tbsp full of veg and macaroni in the center of the foil, make bed of it. Put one chicken piece on it, pour about 1 tsp of chicken marination juice on it. 
  5. Fold each side so they overlap each other. Close the edges together to make loose square shape parcel, seal tightly. Repeat the same process with rest of the chicken.

How to make steamer at home:

1. Take a big pot, fill it with 3-4 cups of water. Place strainer in the center of the pot carefully.
2. Turn on the stove on high flame, cover the pot with lid, and let it generate steam for at least 15-20 minutes before putting in the parcels.
3. Carefully uncover the pot, add parcels in a single layer (as shown in the above image). Cover with lid tightly.
4. Steam it for at least 20-25 minutes on medium-low flame until the macaroni and vegetables are tender and chicken is cooked through. Repeat with remaining parcels once these are done.

Serve with Garlic Bread. 


Note:

• Make sure to put the seal of the parcels upward when putting them to steam.
• If you are making it for dinner, marinate everything in the morning. If serving for lunch, do it a night before for best results.
• You can also bake these parcels for about 15-20 minutes (depending on your oven) at 200 degrees centigrade. 
• Make certain that the water does not touch your parcels through strainer.

Paneer Tikka

Ingredients:

Paneer 1 cup (cut into fairly large cubes)
Salt to taste
Yogurt beaten 2 tbsp
Red chili powder ½ tsp
Turmeric (Haldi) powder ¼ tsp 
Tandoori masala (any brand) 1½ tsp
Lemon juice 1 tbsp
Garam masala powder ¼ tsp


Oil 1-2 tbsp (for grilling)


Method:

1. In a clean bowl, mix all the mentioned ingredients except oil. Put paneer cubes in it. Mix gently. 
2. Add oil in a frying/grill pan. Grill till paneer is light golden brown in color. Do not overcook or the paneer will become rubbery. 
3. Sprinkle some chaat masala, if you want. Garnish with lemon wedges. Serve right away. 

Chicken Steak with White Sauce and Sauté Vegetables

Ingredients for Chicken:

Chicken breast fillet (boneless) 2 
Salt ½ tsp
Black pepper powder ½ tsp
Red chili flakes ¼ tsp
Soy sauce 1 tbsp
Ketchup 1 tbsp
Chili sauce 1 tbsp
White vinegar ½ tsp
Garlic chopped 1 tsp heaped
Oil 2-3 tbsp


Method: 

1. Mix the chicken with all the ingredients mentioned above, except oil. Let it marinade for 2-3 hours.
2. Heat oil in a frying or grill pan. Fry the marinated chicken for 3-4 minutes both side until it's cooked through. 

For Vegetables:

Carrot 1 blanched
Potato boiled 1 large
Peas boiled ½ cup
Salt a pinch
White pepper a pinch
Soy sauce ½ tsp
Butter 1 tbsp


Method:


Saute the boiled vegetables in butter on high flame. Add the salt, white pepper and soy sauce. Stir for a minute, turn off the flame.


Ingredients for White Sauce:

Butter 1 tbsp
All-purpose flour 1 tsp
Milk ½ cup
Mustard paste ¼ tsp
Salt a pinch
Black pepper powder ¼ tsp


Method:

1. In a saucepan over low heat, melt butter, add all-purpose flour and other seasoning, stir  well with wire whisk. Do not allow it to brown. 
2. Gradually add milk, whisk constantly. Add the mustard paste. Cook for 2-3 minutes until sauce begins to thicken.
3. Pour the white sauce over cooked steaks, put cheese slice and sprinkle oregano leaves on top. Serve with saute vegetables! 

• You can also serve it with french fries and saute mushrooms.

Desi Spaghetti

Ingredients:

Spaghetti boiled ½ packet 
Chicken 1 fillet (cut into julienne or cubes)
Oil 2-3 tbsp
Onion (medium) 1 sliced 
Tomato 1 finely chopped
Salt 1 tsp
Red chili powder 1 tsp
Soy sauce 1 tbsp
Coriander powder ½ tsp
Haldi 1  tsp
Cabbage shredded 1 cup
Carrot 1 


Method:

1. Heat oil in a pan, add chicken. Saute for 2-3 minutes. 
2. Add onion, and chopped tomato. Cook for another minute. 
3. Add all the seasoning mentioned above. Saute all the masala well. 
4. Add the vegetables, and boiled spaghetti, toss well. And serve!