Croquettes

Ingredients:

1. Chicken mince 1/2 kg.
2. Potato (boiled) 1
3. Black pepper powder 1 tsp.
4. Salt 1/2 tsp.
5. Chicken powder 1/2 tsp.
6. Fresh cream 2 tbsp.
7. Cheddar cheese (grated) 2 tbsp.
8. Green chillies 2
9. Bread crumbs 1 cup
10. Flour 1 cup
11. Eggs 2
12. Black pepper powder a pich
13. Salt a pinch
14. Oil for deep frying

Method:

• In a blender blend together chicken mince, potato, chicken powder, fresh cream, salt, black pepper powder, cheddar cheese and green chilies.
• Roll and make croquettes with it.
•  In a bowl take eggs and add pinch of salt and pepper.
• Roll the croquettes in the flour.
• Dip in the egg.
• After this roll in the bread crumbs.
• Repeat this procedure with all the croquettes.
• Deep fry until grown brown.
• Serve with tomato ketchup.

Mushrooms and Sausages on Toast

Mushrooms and Sausages on Toast

Ingredients:

1. Chicken sausages (roughly chopped)  3
2. Button mushrooms (roughly chopped)  3
3. Bread slices 3
4. Black pepper (crushed) a pinch
5. Oil few drops
6. Cheddar cheese (grated) 3 tbsp.
7. Oregano as required

Method:

• Add oil, chopped mushrooms and sausages to a pan.
• Sprinkle crushed black pepper on top.
• Saute them.
• Spread on the bread slices equally.
• Cover it with the grated cheddar cheese.
• Sprinkle oregano on top.
• Bake in preheated oven for 3 minutes.
• Take them out.
• Remove the edges.
• Cut them from the center to get rectangular shape.
• Place them in a dish.
• Serve with tomato ketchup.

Fried Chicken and Cheese Wontons

Ingredients:

1. Mince chicken 1/2 kg.
2. Onions 2
3. Garlic 4 cloves
4. Ginger small piece
5. Cheddar cheese (grated) 1/2 cup
6. Salt 1/4 tsp. or as required
7. Black pepper powder 1 tsp.
8. All spice powder 1/2 tsp.
9. Green chillies 3
10. Wonton wrappers or samosa wrappers as required
11. Oil for deep frying

Ingredients for mixture to seal wontons:

1. Flour 3 tbsp.
2. Water as required

Method:

• Grind onions into a fine paste without adding any water.
• Squeeze and take out all water from the onion.
• Grind together mince chicken, cheddar cheese, salt, black pepper powder, all spice powder, green chillies, ginger, garlic and grinded onion.
• In a bowl make thick mixture by mixing together flour and water.
• Put the grinded chicken mince in the center of the wrapper.
• Seal the edges with the flour mixture.
• It should be shaped in triangle.
• Now press it from the down side where you have put the filling.
• Twist the edges and stick both the edges overlapping each other with the flour mixture.
• Deep fry until golden brown.
• Serve with chilli garlic sauce or soya sauce.

Chicken Hot Shots

Ingredients for marination:

1. Boneless chicken (cut into bite size pieces) 1/2 kg.
2. Milk 1/2 cup
3. Salt 1/2 tsp.

Ingredients for Coating:

1. All purpose flour (maida) 1 cup
2. Corn flakes (crushed) 1 cup
3. Salt 1 tsp.
4. Red chilli powder 1 tsp.
5. Baking powder 1/2 tsp.
6. Oil for deep frying

Method:

• Marinade the chicken with milk and salt for 15 minutes.
• in a plastic bag put all purpose flour, corn flakes, salt, red chilli powder and baking powder.
• Shakes it to mix well.
• Coat the chicken pieces with it.
• Deep fry till golden brown.
• Serve with chilli garlic sauce or tomato ketchup.

Tomato Soup

Ingredients:

1. Tomatoes (cut in four pieces)  4
2. Onion 1 (cut in 4 pieces)
3. Carrot 1 (cut in big pieces)
4. Ginger 1 small piece
5. Garlic 3 cloves
6. Salt 1/2 tsp.
7. Black pepper powder 1/4 tsp.
8. Cloves 2
9. Black pepper corn 3
10. Cinnamon 1 small piece
11. Aniseed 1
12. Corn flour 1 tbsp.
13. Water 4 cups

Method:

• Take tomatoes, onion, ginger, garlic, cloves, black pepper corn, cinnamon, aniseed and water in a pan.
• First cook on high heat till it starts to boil.
• Lower the heat, cover and cook for 20 minutes.
• Take out all the spices (aniseed, cinnamon, cloves and black pepper).
• Grind it to a a paste.
• Put it back in the pan.
• Add black pepper powder and salt.
• Cook for another 1-2 minutes.
• Take out in a bowl and serve with croutons.