Chilli Soya

One of my favourite Chinese vegetarian recipe is Chilli Paneer. I also make new recipes by substituting paneer with other ingredients like tofu, assorted vegetables and even soya chunks.

I prepare Chilli Soya (I used Nutrella soya chunks), following the same preparation method as Chilli Paneer and it tasted the same. Well you can also replace the main ingredient and use tofu, vegetables of your choice to have new tasty recipes.

Soya nuggets /chunks are commonly referred to as vegetarian meat and generally used as meat substitutes in several dishes. Soys nuggets are prepared from defatted (DOC) soya flour by the process of extrusion cooking.

Ingredients:

• Soya chunks / nuggets: 100 gms / 1 cup
• Cornflour: 50 gms / � cup
• Onion, cubed & layers are separated: 3
• Capsicum, diced / cubed: 1 large
• Green chiilies, chopped: 3-4
• Garlic & Ginger, chopped: 1 tsp
• Soya sauce: 2-3 tbsp
• Tomato sauce / ketchup: 1 tbsp (optional)
• Vinegar: 1 tsp
• White oil: 3 tbsp
• Salt to taste
• Spring onions, chopped: 1 bunch

Method:

1. Boil water in a pan, add a little salt, soak the soya chunks. Cover the pan and let the soya chunks soak for 15-20 mins. Press and squeeze out excess water and keep aside.
2. Take a bowl, combine 1 tbsp of cornflour in a little cold water, soya sauce & vinegar and mix well. Keep aside.
3. Mix the rest of the corn flour with a little water in a bowl to make a smooth batter. Heat oil in a kadhai, lightly coat the soya chunks in the batter and saute them. Drain and keep aside.
4. Heat oil once again (add extra oil, if required). Add the cubed onion & capsicum pieces and saute for 3 - 4 mins till the onion and capsicums are tender.
5. Stir the cornflour and soya sauce mixture, add to the kadhai and keep on stirring. Add soya chunks, chopped green chillies, garlic & salt, mix well so that all the soya chunks get coated with the gravy. Add tomato sauce (optional) and mix well.
6. Adjust water (as per your requirement of gravy), cook for 5 - 6 mins till the gray become thick. Remove from fire, transfer in a serving dish.
7. Garnish with grated ginger, chopped spring onions and serve hot with noodles / chowmein or fried rice.

Tip: Some people do not like the smell of soya chunks. To remove the 'smell / stink' in soya chunks, here is a helpful trick. Add finely chopped garlic in the boiling water, release the soya chunks and boil for 5-10 mins. Press and thoroughly squeeze out water and use in the recipe.

This recipe is also nutritious as soya chunks are a rich source of protein and contribute a maximum level of 50% vegetable protein. They are also free from cholesterol.

I am sending this delicious Chilli Soya recipe to Vaishali's IAVW-Chinese event and to Radhika's and Sudeshna's Foods for 7 Stages of Life-Kids Special event....

Kesari Chicken Biryani

Preparing biryani is always an elaborate affair at my in-law's place. The main dish should be accompanied with raita, green salads and an appropriate sweet dish. Here is the recipe for Kesari Chicken Biryani.

Ingredients:

• 2 cups / 400 gms basmati rice
• 1 kg chicken (cut into 8-10 pieces)
• 1/2 cup / 2 large onions, finely sliced
• 3 tbsp ginger paste
• 3 tbsp garlic paste
• 3 cups / 600 gms curd / yogurt
• 6 tbsp ghee
• 2-4 green chiili, chopped
• 2 tsp red chilli powder
• 5 cups water
• few strands of saffron / kesar
• 1/2 cup (100 ml) warm milk
• a pinch of yellow food colour
• salt to taste
• 2 tbsp mint leaves / pudina patta, finely chopped
• 2 tbsp fresh coriander leaves / dhaniya patta, finely chopped

Whole Spices:

• 2 bay leaves / tej patta
• 4 (1") cinnamon sticks / dalchini
• 10 cloves / laung
• 10 green cardamoms / chhoti elaichi
• 2 black cardamoms / badi elaichi
• 1 tsp mace / jawitri
• 3 tsp black cumin seeds / shahi jeera

Garnish:

• 2 large onions, sliced & fried
• 10-12 pieces, kashewnuts, fried
• 1 bunch corinader leaves, chopped
• 1 boiled egg, sliced

Procedure:

1. Clean and wash the chicken pieces. Wash and soak the rice for 30 mins. Beat the curd and divide into two equal portions.
2. Dissolve the saffron strands in warm milk. Add one portion of the beaten curd to the saffron-milk. Keep aside.
3. Take a deep bottomed handi / pan, add water and bring to boil. Reduce flame and add 1 bay leaf, 2 green cardamom and 2 cloves.
4. Add the drained rice to the boiling water and add salt to taste. Cover and cook until the rice is half cooked. Drain the rice. Apply yellow food colour to the rice. Mix and keep aside.
5. Heat ghee in a deep bottomed kadhai, add the remaining whole spices with black cumin seeds and fry on medium heat.
6. Add the sliced onions and saute until golden brown. Add ginger-garlic paste, chopped green chillies, mint & coriander leaves and red chilli powder and fry for 1-2 mins.
7. Add the chicken and salt to taste and cook for a further 3 - 4 minutes.
8. Mix the second portion of the beaten curd with 1 cup water, add to the kadhai and bring to the boil. Reduce flame and simmer until the chicken is almost done.
9. Take a handi, grease with a little ghee and place about 1/3rd of semi-cooked rice in it.
10. Layer half of the chicken pieces on the rice. Sprinkle half of the saffron-milk & curd mixture over this.
11. Top with the second layer of rice, remaining chicken and sprinkle the remaining saffron-milk & curd mixture over this.
12. Finally make a layer with the remaining rice. Add the fried onion slices and kashewnuts.
13. Lid the vessel and make it airtight (put a layer of atta dough round the vessel top).
14. Put on high flame for 5 mins and then reduce to low flame. Wait for 2-3 min, turn the vessel (ensure that you do not shake the handi) and keep rotating the vessel every 2-3 min for about 15-20 min.
15. Put off the flame and wait for about 10 min before opening. Before serving, mix the biryani from the bottom.
16. Garnish with boiled egg halves & chopped coriander leaves and serve hot with raita, chutney and green salads.

Calcutta Chicken Roll

Kolkata is famous for roadside eateries and roll corners. There are varieties of rolls like egg roll, chicken roll, egg - chicken roll, chicken tikka roll, combination of the above mentioned ingredients, the list is endless, even vegetarian roll like paneer roll is available these days.

Chicken Roll originated in Kolkata (Calcutta) and is often known as the Calcutta Kati Roll where spicy & cooked chicken cubes are placed & wrapped in parantha. A perfect recipe to enjoy in a get-together of family & friends. I prepare the chicken cubes beforehand. So when guests arrive, I only assemble the rolls and serve hot.

Here is the recipe for chicken (tandoori) roll. Though the recipe may look lengthy, it is really easy to prepare.

Ingredients:

Chicken:

• 500 gms boneless chicken, skinned & cut into 2" cubes
• 250 gms (2 cups) yogurt / curd
• 3 tbsp tandoori chicken masala
• � tsp nutmeg powder
• salt to taste
• 2 tsp mustard oil
• 1 tbsp butter
• 1 tsp coriander leaves, finely chopped (optional)

Paranthas:

• 1 � cup plain flour (maida)
• 1 tsp oil
• 1 tsp salt (to taste)
• � cup water (as required, for kneading dough)
• 3 eggs
• white oil, to fry the paranthas

Assembling:

• 2 large onions, finely sliced (lengthwise)
• 2 green chillies, finely chopped
• tomato sauce
• chat masala
• 1 lemon, halved

Procedure:

Chicken stuffing:

1. Wash the chicken cubes and beat a little with a kitchen knife.
2. Sprinkle salt, lime juice and mustard oil over the chicken pieces and rub altogether.
3. Add tandoori chicken masala and the nutmeg powder.
4. Whip the yogurt & pour over the chicken cubes, add the chopped coriander leaves and mix well. Marinate for at least 30 minutes.
5. Take a non-stick pan and melt butter. Take out the chicken cubes from the marinade and fry them till tender and cooked thoroughly.

Making paranthas (for roll):

1. Beat the eggs well with a little salt and keep aside.
2. Sift the flour, add salt and oil and knead to form a soft dough. Divide the dough into roundels (the roundels will be slightly bigger than those for making roti / chapatti).
3. Take a rolling board, and roll out a circular parantha (a little thicker than ordinary roti / chapati).
4. Heat tawa / griddle and place the parantha on the heated tawa / gridldle. Cook one side then flip to cook the other side.
5. Pour 1 tsp oil on the tawa / griddle and coat the parantha with the oil. Keep aside.
6. Add 1 tsp of oil again on the tawa / griddle and pour a little portion of beaten egg on the tawa / griddle. Quickly put a parantha on the egg and allow the egg to set.
7. Flip the parantha over to the other side (egg side up) and cook till both sides are evenly fried.
8. Remove the fried parantha from tawa / griddle. Keep aside.

Assembling the roll:

1. Place the parantha (egg side up) on a serving plate and lay a portion of the cooked chicken pieces in a straight line in the middle of the parantha.
2. Place sliced onions, chopped green chillies on the chicken cubes, add tomato sauce and sprinkle chat masala. Finally squeeze the lemon on the chicken cubes.
3. Roll the parantha with the chicken stuffing firmly so that the chicken cubes do not fall.
4. Wrap the roll in a tissue paper and serve hot with tomato sauce / chilli sauce.

Stuffed Chicken Roast

Let me share the recipe of Stuffed Chicken Roast, a must have dish for New Year�s Eve, if you are having a continental dinner............
I learnt the techniques from my mom-in-law while celebrating Christmas for the first time after marriage.

Ingredients:

• 1.8 - 2.3 kg (4-5 lb)
• Stuffing (mentioned below)
• 1 onion, skinend
• 1 lemon wedge (optional)
• 40 gms (1� oz) buter (for stuffing and roasting)
• salt and freshly ground pepper (to taste)
  
  Serves 4-6

Procedure:

1. If the chicken is frozen, allow it to thaw out completely. Wash the bird and dry thoroughly.
2. Stuff with the requisite stuffing at the neck before folding the neck skin over. (For added flavour put the onion, lemon wedge together with a knob of butter into the body of the bird).
3. Place the chicken on a deep roasting plate, brush with melted butter and sprinkle with salt and freshly ground pepper.
4. Roast in the oven at 200 degree C (400 degree F), basting from time to time with butter, allowing 20 minutes per 450 gm (1 lb) plus 20 minutes.
5. Put a piece of greaseproof paper over the breast if it shows signs of overbrowning.
6. Alternatively wrap the chicken in foil before roasting. Allow the same cooking time, but open the foil for the final 15-20 minutes to allow the chicken to brown.
7. Bacon rolls, sausages, bread sauce and gravy are the usual accompaniments with thin potato slices, boiled peas and broccoli (green cauliflower).

Stuffings:

Rice Stuffing:

• 50 gms (2 oz) rice
• 25 gms (1 oz) peas, shelled
• 2 chicken livers, chopped
• 1 small onion, skinned & chopped
• 50 gms (2 oz) seedless raisins
• 50 gms (2 oz) blanched almonds
• 30 ml (2 tbsp) fresh parsley, finely chopped
• 25 gms (1 oz) melted butter
• salt & freshly ground pepper (to taste)
• 1 egg, beaten: 1

Procedure:

1. Bring a pan of salted water to boil and cook the rice for about 45 minutes until tender. Drain well and cool.
2. Mix the cooled rice with all the other ingredients, binding them well with the egg.

Herb Stuffing:

• 40 gms (1� oz) butter
• 1 large onion, skinned & chopped
• 75 gms (3 oz) breadcrumbs
• 30 ml (2 tbsp) fresh parsley, finely chopped
• salt & freshly ground pepper (to taste)

Procedure:

1. Melt the butter in a frying pan and fry the onion until softened.
2. Stir in the remaining ingredients and mix thoroughly.

Mushroom Stuffing:

• 25 gms (1 oz) butter
• 100 gms (4 oz) mushrooms, wiped & chopped
• 1 small onion, skinned and chopped: 1
• 15 ml (1 tbsp) fresh parsley, finely chopped
• 100 gms (4 oz) breadcrumbs
• salt & freshly ground pepper (to taste)
• 1 egg, beaten

Procedure:

1. Melt the butter in a frying pan and lightly saut� the mushrooms and onion for 2-3 minutes until soft but not coloured.
2. Add the parsley, seasoning, breadcrumbs and bind with the beaten egg.

Picture courtesy: google