Chicken Kati Rolls/ Chicken Frankies

“Chicken Frankies/ Kati Roll” 

Boneless Chicken marinated in spicy Indian masalas, pan fried till slightly brown and then wrapped up in flour tortillas/ rotis/ chapatis along with pickled red onion, Cilantro-Chili chutney. Deliciousness unbounded! 😋😋

Today, I used a shortcut marinade of thick yogurt, chicken tikka masala, red chili powder, turmeric, cumin, ginger-garlic paste, mint powder and salt for the chicken and used store bought Flour tortillas as wrap. Made dinner prep so much easier! 

*** Full authentic recipe version can be found here:
http://my-kitchens-aroma.blogspot.com/…/everyday-cooking-ch…

   

"Chatpata Chaat"- Papdi Chaat/ Tortilla Chaat

I love the way some 'Cooking tips' and 'Tricks' spread from ear to ear...and then everyone around you..is making it the same way!!! Last week, during Ganpati festival, I made Mango Modaks and molded them with a help of a fork. Many of my friends tried that trick....liked it...and so... many Ganpati bappas had the Mango modaks for prasad!!
Similarly, "A' had made 'Papdi chaat' for a Baby shower Potluck , couple weeks ago. She had fried 'Flour Tortillas' to make the 'Papdi' for the chaat!!! They were so crisp and yummy!! I thought it was a easy and cool trick to do!!

 Ingredients:
4 flour Tortillas cut up into strips
1 boiled Potato chopped into pieces and sprinkled with salt and red chili powder
1/2 cup finely chopped onion
1/4 cup finely chopped tomato/ sliced cherry tomatoes
1tbsp chopped Cilantro
1/4 Cup Fine Sev
Oil for frying Tortillas
1/4 cup Yogurt slightly sweetened (optional)
Boiled Chickpeas/ white chana (optional)

 Green Chutney--
1/2 cup Cilantro
1/4 cup mint leaves
1tsp lemon juice
1/2tsp cumin seeds
2 green chilies
salt
sugar
Blend everything into a smooth paste

Tamarind Jaggery Chutney--
1 cup water
1/2 cup Jaggery or use 1/4cup jaggery and 1/4 cup sugar
1.5 tbsp Tamarind concentrate
salt
1tsp Chaat masala
1tsp Cumin-Coriander powder
1/2tsp red chili powder
Mix everything till well blended and boil for 10 mins or until slightly thick. This Chutney should taste Sweet-Sour tasting.

Method:
1) Deep fry the cut up Tortilla strips in oil till golden brown and crisp.This will be 'Papdi' for the chaat.Drain well.

2) Assemblying the chaat--
a) Place a handful of Papdi in individual serving plate.Top it with chopped potato, onion and tomatoes.
b) Drizzle the Sweet-Tangy Tamarind and Jaggery chutney and drops of green chutney. If you like drizzle some sweetened yogurt and boiled chick peas.
c) Garnish with chopped cilantro and fine Sev. Sprinkle some chaat masala, red chili powder on the chaat.
Serve immediately!!!

You will love the crispy Papdi with variety of textures and flavors of the chaat!!

"Appetizers"- Red Bell Pepper and Broccoli Pinwheels

Little kids love colorful finger foods....They love these tiny pinwheels with Veggies....so tasty, so colorful, with their favorite cream cheese and so easy to handle for their Teeny-Tiny fingers!!
These were one of the snacks for 'E'' and 'A's Dinosaur themed birthday party last week.
These pinwheels are so versatile..you can put almost anything in cream cheese and roll these up!
I have had...Spinach-Jalapeno pinwheels, Black beans and Salsa pinwheels, Onion and green chili pinwheels.....and they all tasted delicious!!!
I went ..the colorful route..I used the vibrant Red Bell Pepper and the fresh Green Broccoli!!!Together they looked so pretty in the white cream cheese and the tortillas background...

Ingredients:
8 white/wheat tortillas

Veggie Cream Cheese
1(8oz) package of Philadelphia plain cream cheese
3/4 cup finely chopped red bell pepper
3/4 cup finely chopped broccoli
1tsp ginger-garlic paste
1/2 tsp cumin
1/2 tsp red chili powder
2tsp olive oil
salt

Method:
1) Heat 2tsp olive oil.Add cumin,ginger garlic paste, red pepper,broccoli and salt.Saute till tender and cooked.Let it cool.
2) Bring cream cheese to room temperature.Mix red chili powder and the sauteed veggies.Mix well
3) Spread a spoonful of cream cheese-veggie mixture on the tortilla.Roll tightly into a roll.
4) Roll the Tortillas rolls and chill in refrigerator till ready to serve.
5) Cut each roll horizontally into 6 pieces. Serve at room temperature.



 

"Everyday Cooking"- Black bean and Corn Quesadilla

Had a rough start to the day.'M' usually leaves for work at 6.45 am on Thursdays. 'E' and me sleep till a little later.But today 'E' decides to wake up even before 'M' leaves for work.So obviously I have to wake up early and start the day....
Then.....after the daily chores,I decide to try out this 'Rava Dhokla' for a Potluck party on friday.But...the rava:soda ratio was all messed up and..so was my dhokla....all brown colored and tasting like 'soda'. Cancelled the plans of making this for the party, and started to work towards making lunch. Had planned to make 'Wheat dosas' with grated carrots..and eat it with leftover curries in the fridge..and mint-coriander chutney.But the 'unlucky' streak continued..and my mint-coriander chutney was... bitter..strong tasting....too minty.....not good :(
On top of everything..'E' was in a special mischievous mood today.He spilled one box of juice all over himself, stuck play- doh balls all over the furniture,wanted to play with scissors (!),wanted me to pick him up all the time....and muchhhhh moreeee....
Anyways...
Good part though...was I got a little better at photographing food!( That's what I think!).I took this picture of the 'Black Bean Corn Quesadillas' this morning,between all the craziness...and I believe it came out good! This quesadilla is based on the flavor/tastes of the 'flatbread' we had at the farmers market the other day.I tried it out and it came out really good.
Ingredients:
1/2 cup Black beans,boiled (I used canned,drained) and seasoned with salt,chili powder,cumin coriander powder
1/2 cup corn(frozen,thawed in microwave) seasoned with salt and pepper
1/2 cup Tomato salsa (recipe follows)
1 cup Pepper jack cheese shredded/Mexican blend chesse
4 Spinach/Corn/Wheat Tortillas
1 tbsp Cilantro chopped
Olive oil to warm and crisp the quesadillas.
For Salsa:
3-4 ripe tomatoes boiled,peeled and crushed OR 1 can of crushed tomatoes
1tsp olive oil
1 clove garlic chopped finely
1 tbsp onion chopped
1/4 tsp cumin coriander powder
1/4tsp sugar
salt,pepper,chili powder to taste
Method:
Salsa:
1) In a pan,heat 1 tsp oil,add crushed garlic and onions.Fry for 1 min
2) Add the crushed tomatoes, salt, sugar, chili powder,pepper,cumin-coriander powder and heat for 2-3 mins.Turn off heat.
Quesadilla assembly:
1) Spread about 1-2 tsp salsa on the tortilla.
2) Add 2 tsp black beans, 2tsp corn, 1/4 tsp cilantro,1tbsp pepper jack cheese and fold into half.( Semicircle)
3) Warm on a heated flat pan by brushing olive oil on both sides
4) Warm till the cheese melts and the tortilla gets golden brown marks.
5) Serve hot with sour cream or salsa.

Note:
1) Quesadillas can be made with various different fillings like fried Onions+Mushrooms/ fried broccoli/ green peppers/just cheese/Chicken etc
2) Cheese-I personally like the pepper jack cheese due to its spicy taste
3) Instead of corn tortillas,I have also made them with regular whole wheat 'chapatis'.(I usually make them for 'E').They taste pretty good too!