Ingredients:
- 200 gms boneless Chicken(boiled and minced)
- 300 gms All purpose flour/Maida
- 1 Onion(chopped)
- 2 tsp Ginger paste
- 1 tbsp Garlic(crushed)
- 2 tsp Soy sauce
- 1 tsp Vinegar
- 1 tbsp Oil
- Salt to taste
- 1/4 tsp Black pepper powder
- 1/2 tsp Oregano flakes
Steps / Method:
- Put maida, little salt in a bowl and mix well.
- Then add water into it to make a soft dough.
- Then keep the dough aside.
- Heat oil in a pan add onion, ginger paste, garlic and saute onions are soft.
- Then add the minced chicken into it and mix well.
- Now put vinegar, soy sauce, little salt, pepper powder, oregano flakes into it and mix well, and saute for a minute or untill the water evaporates.
- Then remove it from heat.
- Then take ping-pong sized dough and make balls of it.
- Roll it out into small pooris.
- The edges must be thin, so that it would help to seal the momo properly.
- Place little amount of filling in the middle, then fold the edges and seal the dumplings.
- You can fold it in any way in which you are comfortable.
- You can also make it in any shape and size of your desire.
- Heat water in a steamer and then steam the dumplings for 10-15 minutes in a steamer.
- When the momo's are completely steamed up they look little bit transparent.
- Serve hot with garlic sauce or spicy sauce.
Fish fingers
INGREDIENTS:-
- 250 gm boneless and skinless Fish(cut into fingers)
- 1 Egg
- 1 cup Bread crumbs
- 1 tbsp Vinegar
- Salt to taste
- 1 tsp Ginger paste
- 2 tsp Garlic paste
- 1/2 tsp Black peeper powder
- 1 tbsp Plain flour/maida
- Oil for deep frying
- 1 tbsp finely chopped Corrainder leaves
METHOD:-
- Wash and clean the fish thoroughly in running water.
- Then marinate the fish with ginger paste, garlic paste, vinegar and salt.
- Refrigerate the fish for 1 hour.
- Then beat the egg white lightly in a bowl.
- Then add maida and chopped corrainder leaves into the marinated fish and mix well.
- Heat enough oil in a pan.
- Then dip the fish in egg white and roll in bread crumbs and deep fry the fish.
- Fry untill fish are tendered ar untill golden brown.
- Serve hot with tomato sauce or mint chutney.
Prawn tikka
INGREDIENTS:-
- 500 gms prawns(shells removed)
- 1/2 cup hung yogurt/curd
- 1 tbsp Ginger paste
- 11/2 tbsp Garlic paste
- Salt to taste
- 1 tbsp Butter/Olive oil(for brushing)
- A pinch of red food colour
- 1 tsp Chat masala
- 3 tbsp Tandoori masala powder
- 1 tsp Garam masala powder
- 1 large Onion
- 1 Capsicum
- 1 tsp chilli powder
METHOD:-
- Wash the shells removed prawns thoroughly in running water and then drain the water.
- Marinate the prawns with ginger paste, garlic paste, yogurt, salt, tandoori masala powder, garam masala, food colour, chilli powder and garam masala.
- Mix the prawns thorougly so that each and every part of prawns should be covered with masala.
- And refrigerate the marinated prawns for 2-3 hours.
- Then cut the onions and capsicum into cubes and keep aside.
- Now arrange the prawns, onions and capsicum in a stick.
- Then roast it in grill or over wood charcoal fire.
- Roast the prawns for 2 minutes then brush butter/olive oil over it and again roast the prawns till tendered in medium temperature.
- Then remove the prawns from the stick and sprinkle chat masala over it.
- Serve hot with hari chutney.
Fish Amritsari
INGREDIENTS:-
- 8 Fish fillet
- 4 tbsp Gram flour
- 1 tsp Ajwain
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 1 tsp red chilly powder
- 100 gm Curd
- 1 tbsp Lemon juice
- Salt to taste
- Oil for deep frying
METHOD:-
- Wash and cut fish into 2 inch size cubes .
- In a bowl marinade the fish with ginger, garlic paste, red chilly powder, salt and lime juice .
- Mix well and keep aside the marinade fish for 30 min .
- Make a batter of gram flour, curd and ajwain, salt and water .
- Then dip the marinade fish into this batter for another 15 min .
- Heat plenty of oil in a pan for deep frying .
- Then put the fish in the hot oil .
- And fry the fish till golden brown and crisp .
- Now the fish amritsari is ready to serve.
