Cheesy Chicken Bites

These tasty Cheesy Chicken Bites are tasty as well as healthy .This simple  recipe is made with chicken breast,mozzarella cheese, crunchy grounded  cornflakes and a dash of seasoning.These protein-loaded little bites are perfect for snacking for school lunch box or even after school  or as a party appetizer . Small kids along with big kids will love to have them.



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Author - Moumita 
Preparation Time - 10 Minutes 
Cooking Time - 15 Minutes 
MarinationTime - 1 hour (Minimum ) 
Servings - 3
-----------------------------------------------------------Ingredients 

Chicken breasts(boneless,skinless)-cut into 1inch cubes
Mozzarella  cheese -3/4 cup grated
Mayonnaise -1/4 cup
Salt to taste
Black pepper powder - 1 teaspoon
Chilli flakes -1 teaspoon
Garlic paste -2 teaspoons
Flour-1/2 cup
Large eggs-2, beaten
Cornflakes-2 cups (grind to make a fine powder)


Method
---------

Take a large bowl, combine   mayonnaise,     mozzarella cheese,  garlic paste,salt,black pepper and chill flakes, mix well.

Add chicken  pieces,mix them until chicken  pieces get coated with this mixture properly. Keep in refrigerator for 30 minutes .

Place the flour and powdered corn flakes in two wide  separate plates

Place eggs in a separate bowl and beat them properly.

Take out the marinated  chicken  from fridge.

Take one by one chicken  pieces and follow the process.

You have to do it in batches .Do not put all the chicken  pieces  together. Coat  the chicken piece with flour,then dip into egg mixture and lastly coat with powdered cornflakes  properly. Repeat  the process with the remaining chicken pieces.  Cover the plate with aluminium foil or a plate and keep in the refrigerator for 20 -30 minutes.

Place oil in a non-stick frying pan to cover the base. Heat over medium heat.Add pinch of salt (when you deep fry something,add pinch of salt in oil,it absorb lees oil)

Add 4 to 5 coated chicken  pieces(according to the size of your frying pan  ) in oil and deep fry on medium flame until golden brown colour.Take them out from pan and place them on kitchen paper Cook the remaining  chicken pieces  in batches .

Your Cheesy Chicken Bites are ready to serve, serve hot with English mustard or any other dip.

want to know more Chicken Dishes,click HERE
want to know more non vegetarian snacks recipes , click HERE
Want to know more vegetarian snacks recipes, click HERE

MUTTON KEEMA STUFFED CHICKEN POTLI KEBAB (MUTTON MINCED STUFFED CHICKEN TRADITIONAL INDIAN BAG SHAPED KEBAB)

Potli means a traditional small bag in Hindi which is made with a piece of cloth. Murg Potli Kebab, a dish which look is similar  to  the shape of a potli.It is an aromatic minced mutton  and spices stuffed  kebabs .It is easy to make,you have to make the following  steps to make it at home.

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Author - Moumita Malla 
Preparation Time -30 Minutes 
Marination Time -2.5hours
Cooking Time - 25 Minutes 
Servings - 6 
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INGREDIENTS FOR FIRST MARINATION 
Ginger Paste- 1 teaspoon
Garlic Paste-1 teaspoon
Lemon Juice -1 lemon
Salt-1 Pinch

METHOD FOR FIRST MARINATION 
Flatten the chicken breasts using kitchen knife  or a heavy spoon until thin and pat dry.

Marinate the chicken breasts   with ginger-garlic paste,salt and lemon juice (see the ingredients  of outer part,step 1) for 30 minutes in refrigerator.

INGREDIENTS FOR STUFFING 
Mutton Mince-200 grams
Onion Paste-2 tablespoons
Ginger Garlic Paste-1 tablespoon
Turmeric Powder - 1/2 teaspoon
Red Chili Powder -1 teaspoon
Coriander Powder - 1tsp
Oil- 2 tablespoons
Ghee-1teaspoon
Nutmeg-1tsp (crushed)
Green Cardamoms-3
Black cardamoms -2
Star Anise-1
Chinamon-1"inch stick
Black Peppercorn -2
Mace-2 blades
Red chilli powder - 1 tsp
Coriander Powder - 1tsp
Rose Water -1tsp
Ghee-4tbsp
Tomato Chopped -1(small)
Water-1/2cup (warm)


METHOD OF STUFFING 
Mix mutton mince ,garlic paste, ginger paste  in a bowl...add red chilli powder, coriander powder,rose water, salt  and 1tsp ghee .

Dry roast nutmeg, green cardamom,black cardamom,star anise,cinnamon stick,mace and black pepper corn and grind to make a fine powder...and add to mutton mixtuer...mix well...keep in refrigerator  for at least  2hrs.

Heat oil in a pan,add bay leaf
Add chopped onions. .fry until golden brown
Add chopped tomato..cook for 2 minutes
Add marinated mutton keema or mince..mix and stir.
Cook until oil gets sapareted..add salt
Stir for 10-15 minutes on low flame.  Add 1/2cup warm water..bring it to boil.once water will get started boiling ,simmer the gas and cook on low flame until keema are cooked properly. Remove frim heat, Divide the mixture into six  equal portions and keep aside .

INGREDIENTS FOR SECOND MARINATION 

Thick Yogurt -2 tablespoons  (Strain the water of the yogurt,then beat with fork properly )

Red Chilli Powder -1/2 teaspoon

Coriander Powder - 1 teaspoon

Chat Masala Powder - 1/2 tsp

Chicken  Tandoori Powder -1 teaspoon  (optional )

Amchur  or Dry Mango Powder -1/2 teaspoon  (if you are not using tandoori  powder)

Ghee or clarified butter -1tbsp (for brushing )


METHOD OF SECOND MARINATION 
After 30 minutes of the first marination, take the mutton keema mixture  out from fridge. Stuffed each marinated  breast with   mutton minced and tie it with a thread or folded aluminium foil  to make potli shaped kebab . (Round balloon shape)..

In another bowl, whip together yogurt , chilli powder,coriander powder, chaat masala, chicken tandoori powder or amchur powder and  salt...and mix well.
Marinate the chicken potli shaped kebabs  in this  yogurt paste for 30-40 minutes in refrigerator.
After 30 -40 minutes, take it out from fridge,brush each kebab with little bit ghee or clarified butter.

METHOD OF GRILLING KEBABS
Grill the kebabs in a preheated oven at 200 degree Celsius or in a tandoor for about 10-15 minutes or till light brown. Remove and brush  with clarified butter or ghee  and further roast for 2-3 mi

nutes or until tender. Brushing ghee in between is mandatory, it helps  to keep the kebabs moist and for even browning.


Serve it with green  chutney as an evening snack  and impress your guests.

If you do not have oven or tandoor, you can fry them also .

GALOUTI KEBAB (TAWA FRIED PATTIES MADE WITH MUTTON MINCE )

I am sure you must have heard about the famous Galouti kebab of Lucknow. 'Galouti' or 'Galawati' means melt in the mouth. And definitely these kebabs will melt in your mouth once you have a bite of it.

The history of Galouti kebab is quite interesting. This kebab was especially created for the ageing Nawab Wajid Ali Shah of Lucknow. The Nawab had lost all his teeth. But his passion for meat remained intact. So, this melt in the mouth kebab was prepared in his royal kitchens to satisfy the Nawab's love for meat.(Source-Wiki)

The Galouti kebabs are traditionally prepared by marinating the finely ground meat with raw papaya and a mix of exotic spices. The keema is then shaped into patties and shallow  fried in tawa with oil or ghee. 
---------------------------------------------------------------------------------Author -Moumita Malla 
Preparation Time - 20 Minutes 
Marination Time -5 hours
Cooking Time - 15 Minutes 
Servings-6-8 Pieces 
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INGREDIENTS 
Mutton Mince or Keema- 250 grams
Ginger Paste -1tbsp
Garlic Paste -2tbsp
Raw Papaya Paste - 2tbsp
Brown or Fried Onions -1/2cup..
Nutmeg-1tsp (crushed)
Poppy Seeds-1/2tsp
Green Cardamoms-5
Black cardamoms -2
Star Anise-2
Fennel Seeds or Saunf-1tsp
Chinamon-1"inch stick
Kebab Chini-2 (optional )
Black Peppercorn -4
Mace-2 blades
Red chilli powder - 1 tsp
Coriander Powder - 1tsp
Rose Water -1tsp
Ghee-4tbsp
Roasted Gram Flour-1/4cup
Salt to taste
Saffron soaked in warm water-1pinch
Coriander Leaves - 2tbsp(chopped )
Lemon Juice -few drops  (optional )


METHOD 

Add mutton mince  in a mixer..grind on medium  speed for 20 seconds..this step is optional. .in that way you will kebab will be more soft .

Mix mutton mince ,garlic paste, ginger paste, raw papaya paste  in a bowl...add red chilli powder, coriander powder,rose water, crushed  brown onions, salt  and 1tsp ghee.

Dry roast nutmeg, poppy seeds, green cardamom,black cardamom,star anise,cinnamon stick,kebab chini,mace and black pepper corn and grind to make a fine powder...and add to mutton mixtuer...mix well...keep in refrigerator  for atleast  4hrs.

 Take out from fridge .

Mix together the coriander leaves, green chillies and roasted gram flour

Add to the meat and  knead it like a dough.

Shape mixture into round patties of desired size, and refrigerate for half an hour or so.

 Heat a non-stick tawa..drizzle remaining ghee or clarified butter. ..place the kebabs

Fry the kebabs, browning first one side and then the other, over medium heat.

Arrange them on a serving dish, sprinkle lemon juice ,chopped coriander leaves and serve.

MACHER OR FISH CHOP OR BENGALI STYLE FISH CROQUETTE

Macher chop.....it is a  Bengali style fish croquette. It is a perfect tea time snack. Generally it is made with some popular Bengali fishes like Rohu  or Rui,Bhetki or Barramundi,Katla but it can made with some other fishes which have less bone or are boneless.If you some fish fillets in  your fridge. .hen you can also make it.It is served with some raw onions  ring and kasundi  or Bengali  style mustard sauce..you can also  use english mustard  here.

INGREDIENTS  FOR FISH  CAKE

Boneless Fish or Fish with less bone or Fish Fillets -250 gm
Onion Chopped-1
Garlic Paste-1 tsp
Ginger Paste-1tsp
Chopped Green chillies -2
Mashed Potatoes -1(Big)
Turmeric powder -1/2 tsp
Roasted Cumin Powder - 1 tsp (dry roast the cumin powder,then grind to make a fine powder )
Garam Masala powder -1tsp
Coriander Powder - 1tsp
Red chilly powder -1tsp
Salt to taste
Oil-1 cup +1tbsp


INGREDIENTS FOR  OUTER COATING

Besan or Gram Flour-1cup
Water-1/2cup (it require,you can add  more...just make sure the batter should not be very thin or thick )
Salt to taste
Breadcrumbs -1cup

METHOD 

Clean the fish pieces. In a deep pan add water, cleaned fish pieces, turmeric powder, bay leaf and salt...let it boil on medium flame.

 cook until fish pieces with  are cooked.

Switch off the gas. With a spatula  take out the fish from the broth. Strain the broth.

Let the fish pieces cool down. If you are using fish with bone, then discard skin and fish bones, mash the fish.

Mix the mashed fish with mashed boiled potatoes.

 In a pan heat 2 tbsp oil, when the oil is hot add chopped onion. Cook untill golden brown.

Add ginger garlic paste, chopped green chillies. .and mix all together. Cook until the raw smell of masala paste goes away.

Add mashed fish and potatoes.. cook for 2-3 min, add salt, roasted cumin powder, red chilly powder,garam masala powder, coriander powder  and cook for 2-3 min until  a nice aroma comes out.

Switch off the heat, let the mixture cool down.

Take some portion and make flat round patties from the mixture.

Take a bowl,add besan and  gramflour,salt and water..mix well to  make a batter...then dip all fish patties  into batter...coat with breadcrumb. . keep them on a plate..and put it in the fridge  for 10 minutes


Heat oil in kadai...add pinch of salt..(when you deep fry something. .add pinch of salt in oil....it absorb lees oil)

Add 4 to 5 coated fish pieces(according to the size of your kadai ) in oil...and deep fry on mefium flame until golden brown colour...Take them out from kadai...and place them on kitchen Paper

Your Macher Chop  or Bengali  Style Fish Croquette is ready. ..serve it with mustard sauce and onions ring .

GHUGNI (BENGALI STYLE DRIED YELLOW PEAS CURRY)

Ghugni is a popular street food  in Kolkata  as well as Assam,  Bihar  and Odissa. It is made from dried white peas and cooked up with  spices and Bhaja Masala or roasted masala..it is the main ingredient of ghugni.It is served with the toppings of chopped  onions,green chillies, chopped  coriander  leaves, tamarind water or lemon juice and a pinch of black salt.

Preparation Time - 7-8hrs (including soaking time)
Cooking Time - 15 minutes 
Servings -4


INGREDIENTS  FOR  GHUGNI

Dried Yellow Peas - 2 cups, soaked in water for overnight
Salt - 1/2 teaspoon
 Oil - 1/4 cup (preferrably mustard oil )
Bay leaf - 1 large
Onion, chopped - 2 cup
Ginger & Garlic paste - 2 teaspoon
Turmeric - 1/2 teaspoon
Red Chili Powder - 1/2 teaspoon or to taste
Cumin Powder - 1/2 teasoon
Coriander Powder -1tsp
Tomato, chopped - 1 large
Salt  to taste

INGREDIENTS FOR BHAJA MASALA 

Cumin Seeds-2tsp
Coriander Seeds -2tsp
Dry Red Chilli -4 ( according to your taste )


METHOD OF MAKING BHAJA MASALA OR ROASTED MASALA


Take all the ingredients  of  bhaja masala  or roasted masala on tawa...dry roast them until light brown. .let them be cool...grind and make a fine powder.

Keep 2tsp of this masala aside for topping..and add remaining  masala in cooking.



INGREDIENTS FOR TOPPINGS

Onion chopped-1
Green chilli chopped -2
Lemon Juice-1tsp or Tamarind Water...(soak 1 tsp  tamarind in 1 bowl water for 30 minutes...thain strain it)
Bhaja Masala-1tsp
Black Salt-1/2tsp
Cilantro or Coriander leaves (  chopped)-1/2cup



METHOD 

At first take the overnight soaked "Dried Peas" in a pressure cooker with little water in it(1/2 cup), add salt and pressure cook  upto 1 whistle. Turn off the heat and wait till the pressure is released.Open the cooker lid and keep aside

Take a pan, heat the oil in it. When the oil s hot enough, add bay leaf and  chopped onions,fry until  golden  brown.

Add ginger garlic paste, fry until raw smell of masala paste goes away

Add chopped tomatoe,cumin powder,red chilli  powder,turmeric powder ,coriander powde  and salt (you already added salt while boiling  peas..so be cautious  of the quantity  of  salt). .cook until oil gets separated.Sprinkle some water to the pan to prevent the masala from burning.


Now add the  boiled Dried Peas and toss with the masala mixture. Add 1/2 cup of water to the pan and let the curry boil for 5 minutes, cover  on cook for 5 minutes on low flame.

After 5 minutes of boiling..sprinkle roasted or bhaja masala into the gravy and  give a nice stir. Turn off the heat and let the curry stand for 10 minutes.


HOW TO ADD TOPPINGS  BEFORE SERVING 

Serve  hot your ghugni sprinkle chopped  onions, chillues,coriander  leaves...little bit black salt and roasted or bhaja masala.,lemon juice or tamarind water...

How to Make Poori of Phuchka or Kolkata Style Panipoori or Golgappe

Phuchka or Kolkata Style Panipoori or Golgappe 

      
     
                           

                   

I miss Raju...hey you guys  are thinking  who is Raju,Raju was our phuchka or panipoori wala of my locality. ..dont know where he has gone.One day,I asked him the method of making his crispy phuchka...first he did not want to reveal  the secret..but after some time...he said.

                             

In Bengal...Panipoori is known as Phuchka....it is very easy to make at home.....but it is time consumung process...ok...no problem..once in a year...we can give a treat to our family with homemade phuchka or panipoori.

Today I am going to share how to Poori of Kolkata 's Phuchka or Panipoori.
INGREDIENTS 

1 cup fine unroasted sooji or rava or semolina 
2tbsp Wheat  or Atta
Baking Soda-1pinch
Oil-1/2tsp...
Salt-1/2tsp
Water-1/4 cup

               
METHOD

Take semolina or sooji,atta,baking soda,oil and salt in a bowl...mix them properly 

Add small amount  of water,mix....then add little bit water. .and mix again...Add small  amountof water in parts...I added  1/4cup  water...you may add little bit more or less water....adding water depends on the quality  of  rava...just make sure..the dough should not be very  soft or hard .

                                 

Cover it with damp cloth...keep aside  for 30 minutes.
 
                               

Remove the cloth and knead it again very well...the dough should be elastic...as you  roll out out the dough  easily  without  any crack.


Divide dough into  3or 4 equal  portions  balls...take each portion...and press it with your palm

Take each portion..roll it out with rolling pin into a thin  shaped roti like  phulka...the pooris have to be thinly rolled...otherwise  they will not puff up..and will be soft after cooling down.

                           

Make small pooris by cutting the big one by small round shaped  lid...remove extra dough and mix it with remaining  dough...make small pooris from it again.
   
                             

Heat enough oil in a pan....make sure oil is hot..then add pooris...if the oil is not hot enough,the pooris will absorb more oil .....deep fry poori on medium flame  until they are golden brown (press each puri with spatula..they will puff up in the oil)...fry 4-5 poori at a time or according to the size of your pan.

                   

Remove,drain on absorbant paper.

                   

There is varieties  of stuffing  of Panipoori...like boiled potatoes, boiled Cheakpeas, Ragda etc...but we bengalis love to have our favourite  Phuchka with  boiled potatoes and black Cheakpeas stuffing. ..and tangy  spicy tamarind  water..today I am going to share  Kolkata style stuffing of Phuchka and Pani.


STUFFING OF PHUCHKA OR PANIPOORI 


INGREDIENTS 

Boiled Potatoes -4

Boiled Kala Chana or Black  Cheakpeas

Coriander  leaves (chopped)-1/2cup

Black Salt to taste

Dhania powder-2tsp

Red Mirchi  Powder -1tsp

Roasted Cumin  powder -2tsp (roast cumin seeds then grind)

Chopped Green chillies -2

Chaat Masala -1tsp

METHOD 

Mix all the above ingredients  together to make stuffing  of panipoori.


HOW TO MAKE PANI OF PHUCHKA OR PANIPOORI 

Tamarind-2tbsp

Water(warm)-2cups

Black Salt to taste

Dhania  or Coriander Powder -1tsp

Roasted  cumin and red chilli powder -2tsp (Roast cumin and red chilli together. ..then grind)

Coriander leaves -1 / 2cup ( chopped )

Chaat  Masala-1tsp

METHOD 

Soak tamarind in  warm water for 1hr
After that...mash the tamarind  using your fingers...
Now strain the water. ..now add all the above ingredients  of how to make pani ..and mix together.

Enjoy your Phuchka or Panipoori  or Golgappe  with Potatoes Cheakpeas stuffing and Tamarind water.