Ingredients :
Chicken mince - 500 gms ,
Bread crumbs - 1 cup - or ( 2 slices toasted and grinded ),
Carrot - 1 grated ,
Onion -1 ( chopped ),
Ginger garlic paste - 2 tsp ,
Cumin pwd- 1 tsp,
Red chilli pwd - 1/2 tsp ,
Paprika -1/4 tsp,
Black pepper pwd - 1/2 tsp ,
Green chilli -1 ( chopped ),
Egg -1 ( beaten ),
Green coriander leaves - few springs ( chopped ),
Tomato ketchup - 1/2 cup ,
Hot and sweet ketchup - 3/4 cup,
Salt 3/4 tsp.
Method :
Mix all the ingredients except hot and sweet tomato ketchup and keep in the fridge for marination for few hours .
Pre heat oven to 175 C or 350 F .
Grease the foil and spread it on the loaf pan.Fill the marinated chicken mince in it . Pour the hot sweet ketchup on the chicken loaf .It should be fully covered .Cover with the foil .
Keep in the oven for 45 minutes to cook.
After 35 minutes take out the loaf pan and open the top foil and let it cook in the oven for 10 to 15 minutes. Check with cooking thermometer or knife if chicken is cooked .
Take out from oven after 45 minutes and cover with foil and let it remain for 10 minutes on wire rack .
After 10 minutes drain out the liquid or juice of the chicken meatloaf in a serving cup .
Transfer the chicken loaf in a serving dish .
Slice the pieces and serve with the juice .
Enjoy with green salad and bread of your choice .
Nani`s way
Ingredients:
Fish - 750 gms ,
Mustard seeds - 4 tsp ( soaked in water overnight ),
Onion -1 ( medium size chopped and grinded ),
Ginger garlic paste - 1 tsp ,
Red chilli pwd - 1tsp,
Black pepper pwd - 1/4 tsp ,
Coriander pwd -2 tsp ,
Cumin pwd - 1tsp ,
Turmeric pwd - 1/4 tsp,
Mustard seeds - 1/2 tsp,
Fenugreek seeds -1/4 tsp ,
Tomato - 2 ( chopped and pureed ),
Green chilli -2 slit ( optional )
Oil - 2 tbsp.
Salt to taste .
Water - 300 ml
green coriander leaves .
Ingredients for marination of fish :
Half lemon juice ,
red chilli pwd - 1/2tsp,
Turmeric pwd - 1/2 tsp ,
Salt to taste .
Method :
Wash and pat dry the fish .Marinate the fish and keep in the fridge for an hour .
Make the paste for the gravy while the fish is marinating .
Grind the onion in the blender with little water and keep in a bowl.
Chop the tomatoes and run in a blender and keep aside .
Grind the soaked mustard seeds with ,coriander pwd ,cumin pwd ,red chilli pwd ,turmeric pwd
,pepper pwd and the soaked water .Grind to a smooth paste .
Heat 1 tbsp of oil in a non stick pan and lightly fry the fish pieces .Take out and keep on a plate .
Add one tbsp of oil and add the mustard and fenugreek seeds .
As the seeds crackle and the grinded onions .
Saute the onion till the water evaporates and then add ginger garlic paste and mustard coriander paste .
Fry the masala in medium heat covering slightly as the paste will splutter out while cooking .
As the water dries out you can remove the cover and fry till the sides leave oil .It will take only few minutes . Dont fry the masala too much as it will turn bitter as there is mustard paste in it . Add the tomatoes and green chilli .
Let the tomatoes cook for a minute and then add a glass of water or 300 ml of water .
Add salt and let the gravy come to a boil .
Stir and as the gravy come to boil add the fish pieces .
Lower the heat and cover for 5 minute .
Close gas and let it stay in the pan for few minutes .
Fish curry is ready .
Taste salt .
Sprinkle coriander leaves when you serve .
Enjoy with rai pulao or plain hot rice .
Ingredients :
All purpose flour or maida - 1 cup,
Chocolate chips -1/2 cup,
Coco pwd -1/4 cup ,
Baking pwd - 2 tsp ,
Castor sugar - 1/2 cup ,
Butter - 80 gms ( melted ),
Egg -2 ,
Vanilla essence - 1tsp ,
Milk - 1/2 cup .
Method :
Preheat oven to 160 C .
Sieve the dry ingredients and keep aside ( flour ,baking pwd and coco pwd ).
Take a bowl and beat eggs till light and fluffy and keep aside .
Take another big bowl put butter in it and beat with a beater ,add sugar and beat till the sugar is incorporated with the butter .
Add the beaten eggs ,beat for 1/2 a minute .
Add the flour coco mixture gradually as you beat the mixture in two or three stages .
When the flour is well blended, add vanilla essence and milk .
When milk is blended we keep aside the blender and then add the chocochips to the coco mix.
Take a spoon and mix gently the chocochips into the chocolate mix only for few seconds .
Grease the cup cakes and spoon the chocochip mixture into the cup cakes . Fill 2/3 of the cup .
Transfer the tray to the oven and let it bake for 30 to 35 minutes .
After 30 minutes check with a knife if inside of the cup cake is baked or not .
If knife comes out clean then the chocolate chip cup cake is ready otherwise leave for few minutes to bake .
When ready take out the tray and leave it to cool for 15 minutes .
Take out the cup cake from the tray holding the paper cup .
You can enjoy the chocochip cup cake while it still warm or have it with custard or icecream.
Makes 6 cup cakes.
Ingredients :
Hara chana ( cholia ) or green chickpeas - 200 gms ,
Green onions - 2 to 3 ( chopped ),
Green chilli - 2 ( chopped ) ,
Tomato - 2 ( chopped ),
Ginger garlic paste - 1 tsp ,
Turmeric pwd - 1/4 tsp ,
Red chilli pwd - 1/2 tsp ,
Cumin pwd - 2 tsp ,
Coriander pwd - 1 tsp ,
Cumin seeds - 1tsp ,
Oil - 2 tsp ,
Green coriander leaves - 1 tbsp ,
Lemon juice - 1/4 tsp ( optional ),
Water - 1/2 cup ,
Salt to taste .
Method :
Heat oil in pan and add 2 tsp of oil .
As oil heats up ,add cumin seeds .
Let cumin roast in oil then add ginger garlic paste with 1 tbsp of water .
On medium heat saute the garlic paste for 1 minute and then add all the powdered spices .
Add some water and fry the masala till it dries .
Add the chopped tomatoes and cook till the tomatoes are soft .
Add green chana ,green chilli ,green onions and salt .
Mix and then pour 1/2 cup water .Let the gravy come to boil and then lower the heat .
Cover and let it cook for 10 minutes .After 10 minutes check if peas are soft .
Raise the heat if the sauce is thin .Mix and then close gas .
Can add a dash of lemon juice if you like it to be tangy .
Sprinkle fresh coriander leaves .
Enjoy with rice or hot puris .
