Sausy chicken paneer and corn Fajitas

This ones an english version of our desi frankie.Once again in this recipie you can use end number of fillings.Well I settled for a mix of chicken, corn and paneer as I had them stored in my fridge.
I have been pretty occupied these days learning the art of caking making.So now that I am over with my 3 days intensive training session I decided to shower my family with my love and time and here I m with my style of pampering!!!
I am a firm believer of saying"A way to men heart is trough his stomach"

INGREDIENTS
1Chicken breast(boneless, cut to cubes, marinated in ginger garlic paste, salt and cornflour and fried)
1 cup Paneer ( diced and fried)
1 cup Corn (boiled)
2 tomatoes chopped
1 onion chopped
1 Capcicum chopped
3 tbspn olive oil
1 tbspn mixed herbs
5 tbspn  Tomato ketchup
2 tbspn chilly sauce
1 tspn Vinegar
1 tspn Soya sauce
Salt to taste
1 packet tortilla sheets (it's easily available at supermarkets or u can evn make dem at home.look below for home made tortilla sheet recipe)

METHOD
Step1 - In a pan heat oil and add mixed herbs, when it crackels add in the chopped onions , saute it a bit and add in the chopped tomatoes. Cook till tomatoes soften a little.
Step2 - Add in the sauces and cook till oil seprates. Now add in the chicken, corn and paneer.Give it all a quick mix and get it off the heat.
Step3 - Now heat the tortilla sheet and add the filling in center.Roll it up, cut and serve with french fries.

INGREDIENTS for homemade tortillas
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons ghee
1 1/2 cups water

METHOD
Step1-Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the ghee with your fingers until the flour resembles cornmeal.
Step2-Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic.
Step3-Divide the dough into 24 equal pieces and roll each piece into a ball.step4-heat a pan over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla.
Step5-Place into the hot pan, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Mince Bechamel Pasta

INGREDIENTS for Mince
1cup Chicken mince
1 Onion chopped
1cup Pasta stock (water in wchich pasta was boiled)
3 Tomatoes chopped
1 tspn thyme
1 tbspn mixed italian herbs
5 tbspn Tomato ketchup
1 tbspn ginger garlic paste
1 tspn haldi powder
1 tspn garam masala powder
1 tbspn red chilly powder
1 cup grated morzella cheese
2 tbspn olive oil
Handfull of freshly chopped parsely

INGREDIENTS for Bechamel sauce
1 cup milk
1 tbspn maida
2 tbspn butter
1 tspn black pepper powder
1 cup grated processed cheese
3 tbspn Mince gravy
1 egg whisked

ADDITIONAL INGREDIENTS
2cups boiled pasta
1cup grated morzella cheese

METHOD for Mince
Step1-Heat oil in pan and add thyme, when it crackels add in the onion and fry till it turns transparent.Now add in the mince and tomatoes, follwed by ginger garlic paste and salt.
Step2 -Cook on high flame till all the water evaporates.Now add in all the dry masalas and tomato ketcup.
Step3 -When oil seprates add in the pasta stock and bring everything to a gentel boil.
Step3 - Add in the freshly chopped parsley and switch off the gas
Step4-Remove 3-4 tbspn of mince aside and mix in the pasta with the remaining mince gravy

METHOD for Bechamel sauce
Step1 -Mix in maida, milk, water and butter.Set it on fire n bring it to a slow simmer.
Step2 - Now add in the salt, pepper and grated cheese.
Step3 - Mix all well and turn off the gas.
Sauce shud be of thick consistency.
Step4-When the sauce cools down mix in one whisked egg and 3-4 tbspn of mince gravy.
Now to assemble the pasta, grease a baking tray and add the mince pasta, top it with the Bechamel sauce and sprinkle grated morzella on top.
Bake in a preheated oven for 20 mins at 180°.
Serve hot with tosted bread

Paneer Tikka Masala

INGREDIENTS
250gms Paneer (diced and fried till golden)
1 onion diced
1 capcicum diced
1 tbspn ginger garlic chopped
2 tbspn tomato ketchup
1 tbspn Everest tandoori masala
1 tspn haldi
1 tspn jeera powder
1 tspn red chilly powder
1 tspn aamchur powder
1 tspn souf powder
3 tbspn curd
2 tbspn Amul fresh cream
1 tbspn butter
1 tbspn oil
Salt to taste
Corriender for garnishing

METHOD
Step1 - In a mixing bowl mix in all the ingredients(except for paneer,ginger garlic, onion, capsicum oil and butter) and make a thick paste.
Step2 - In a pan heat oil and add butter when the butter melts add in the ginger garlic followed by capcicum and onions.Saute for 2 mins.
Step3-Now add in the mixed paste.Saute till oil seprates and add the paneer cubes.
Garnish and serve hot!!!!

Spicy Prawns Cake

Now this ones a complete invention..I love experimenting with food and my love for baking never dies, so today I thought of baking with a twist, I decided to bake an unusual but yummy Spicy Prawns Cake...

Sounds a little  weird but trust me it was delicious and just because it was delicious it's recipe finds a place on my blog...
Totaly recommended but while you try it stay patient, not all yummy things are easy to cook at first (wink)

I have divided the recipe in three sections just to simplify the procedure...
1-Prawns filling
2-Cake batter and layering
3-Tangy coconut curry

INGREDIENTS for Prawns filling
1cup Prawns (cleaned and devained)
1 Tomato chopped
1 Capcicum chopped
1 tspn ginger garlic paste
1 tspn mustard seeds
1 tbspn red chilly powder
1 tbspn dhania jeera dhania
1 tspn haldi powder
1 tspn garam masala powder
2 tbspn birista
Few curry leaves
2  tbspn olive oil

METHOD for Prawns filling
Step1-Heat oil in a wok and add in mustard seeds, when it crackels add in curry leaves followed by the prawns,sauté till prawns turn opaque.
Step 2 -Add in the chopped tomatoes and capcicum followed by all tbe spices and salt.Cook till oil seprates.
Step3 - Add in the birista and give it a mix and turn off the gas.
Set aside to let it cool

INGREDIENTS for Cake batter
2 eggs
4 tbspn powdered sugar
100 gms maida
5 tbspn curd
5 tbspn rava soaked in water for 2hrs then drained
5 tbspn fresh grated coconut
3 tbspn cooked rice
1 tspn baking soda
1 tspn baking powder
1 tspn ginger garlic paste
1 tspn haldi powder
1 tspn red chilly powder
5 tbspn oil
Handfull of chopped corriender
Salt to taste

METHOD for Cake batter
Step1 - In a Mixing bowl whisk the eggs, sugar, ginger garlic paste, salt, chilly powder and haldi with the hand blender for 2 mins.
Step2 - Now add in the maida, baking powder and baking soda and whisk for another 2 mins.Stop the blender.
Step3 - Add in the soaked rawa, coconut, cooked rice, oil and corriender. Mix it all well with the spatula.
Step4-Now line a round spring form tin with butter and pour in half of the batter
Step5-Spoon in the filling over the batter and top it with remaing batter (like a sandwich)
Step6-Bake in a preheated oven for 30-40 mins at 200°
Serve hot with tangy coconut curry

INGREDIENTS for Tangy Coconut Curry
1cup coconut paste
1 tomato pureed
1 tspn mustard seeds
1 tspn garlic chopped
4-5 curry leaves
4-5 kokam peices
1 tbspn red chilly powder
1 tbspn dhania jeera powder
1 tspn haldi powder
2 tbspn lime juice
2 tbspn olive oil
Salt to taste
Corriender for garnishing

METHOD for Tangy Coconut Curry
Step1-In a wok heat oil and add the mustard seeds, when it crackels add in the curry leaves followed by garlic.
Step2 - Now add in the coconut paste and tomato puree followed by all the other ingredients.
Step3 - Cook till oil seprates, add in 2 cups of water and bring the gravy to gentel simmer.
Garnish and serve hot!!!

Chicken Cheese Frankies

Yet another use of my left over tandoori chicken. You can also use boiled and shreded chicken for this recipe or if u insist on getting the exact taste like my frankies then take some efforts and nake some fresh Tandoori Chicken!!!

INGREDIENTS
5-6 Rotis (mix maida and wheat flour in equal quantity and make thin rotis of it)
1cup Chicken tandoori (de bonened and shreded)
1 Onion chopped
1 Tomato chopped
1 Capcicum chopped
1 tspn garlic chopped
1 tspn mixed herbs
2 tbspn tomato ketchup
2 tbspn chilly sauce
2 tbspn olive oil
3 eggs whisked with little milk and salt
1 cup grated cheese
Salt to taste

METHOD
Step1 - In a pan heat oil and add garlic when it crackels add in the onion, saute till transparent, add tomatoes, capcicum, chicken, mixed herbs, sauces and salt.Mix all well and turn off the gas.
Step2 - Make thin omletes with the whisked egg (use half an egg for each omlette)
Step3 - On a non stick tava place the roti and lay an omlette on it, let it warm a bit then add the chicken filling and grated cheese in the center of the roti in a vertical line.Roll it like a frankie.
Repeat the procedure for the rest of the frankies.
SERVE HOT!!!!!

Stuffed Capcicum

INGREDIENTS
8-10 Small Capcicums (make x shape slits to do the filling)
5 Potatoes(boiled and mashed)
1 tbspn olive oil
1 tbspn mustard seeds
1 tbspn ginger garlic chopped
1 tbspn chilles chopped
1 tspn jeera
3 tbspn lime juice
1 tspn haldi
6-7 curry leaves
3 tbspn chopped corriender
1 cup boiling water
Salt to taste

METHOD
Step1 - In a pan heat oil and add mustard seeds, when it crackels add in ginger, garlic, chillies, jeera, curry leaves and corriender.Saute it a bit and add in the haldi.
Step2 -Transfer this tempering into the mashed potato, add in the salt and lime juice and combine everything well with help of your hands.
Step3 - Fill this filling in slited capcicum.
Step4 - Mix the remaining filling with 1 cup of boiling water and add it to the pan, when it starts to simmer add in the filled capcicum.Cover and cook on low heat till capcicums are tender.
Serve hot!!!!!

Upma

INGREDIENTS
1cup Rosted Rawa
3cups boiling water
1 Onion chopped
1 Tomato chopped
4-5 Green chillies chopped
1 tspn Mustard seeds
1 tspn Jeera seeds
5-6 Curry leaves
2 tbspn olive oil
Salt to taste

METHOD
Step1 - In a pan heat oil and add the mustard seeds,when it  crackels add in the jeera, chillies and curry leaves.
Step2 - Now add in the onion, saute it till onions turn transparent then add in the tomatoes and salt.
Step3-Add in the roasted rawa and give it all a nice mix and saute for a while
Step4-Add in the boiling water and mix, cook on high flame stirring continuously.You will notice rawa has started to imulsify.Now cover and cook for 4-5 mins on low heat.
Garnish with corriender n lime juice and serve hot..