Cheesy Chicken Ala Kiev

Chicken Ala Kiev Recipe  is one of the popular appetisers of Russia,Ukraine and East Europe.Here tender juicy chicken breast is thinly sliced, flattened and then garlic herbed butter goes inside the chicken as a filling and these chicken rolls are then dipped  in a coating of flour, egg and breadcrumbs  and fried after a gooey filling added to it. 
It is the traditional way of making chicken ala kiev.The original chicken ala Kiev has a bone that sticks out like a handle(just for presentation).Here I added some mozzarella cheese with the herbed garlic butter fillings to make it more tastier and also did not cook with bone. This dish can be so appetizing snacks recipe  for your parties and get togethers.
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Preparation Time-10Minutes
Cooking Time -20 Minutes
Servings-2
Cuisine-World Recipes
Course-Appetizer/Starters
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Ingredients

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2 Chicken breasts

• 1/2 cup Vegetable Oil , to fry
• 2 Whole Eggs
• 1/2 cup All Purpose Flour (Maida)
• 1 cup Bread crumbs
• 1 cup Butter
• 2 tablespoons Garlic , minced
• 1 teaspoon Red Chilli flakes , (optional)
• Salt , to taste
• Black pepper powder , to taste
• 1/4 cup Parsley leaves
• 1 cup Mozzarella cheese , grated

Method

To begin making Cheesy Chicken Ala Kiev Recipe (Chicken With Garlic Cheese), in a mixing bowl, combine butter, chopped parsley, red chilli flakes (if using) and minced garlic. Mix well with a fork till the flavours are incorporated well into the butter

Then keep this bowl in the refrigerator for about 10 minutes or until a bit firm.

Cut each chicken breast into equally thin to about four pieces and then using a rolling pin roll them out to make them flat.

Sprinkle some salt and pepper over the chicken breasts.

Take out the butter from fridge, place about 2 tablespoons of butter mixture in the centre of each rolled out chicken breast. Also add about 2 tablespoons of grated mozzarella cheese on each chicken breast piece, roll each chicken breast tightly to seal the edges.

Keep them on a tray, cover with plate and refrigerate for about 10 minutes.

Once the refrigeration is done, coat the rolled chicken breast with flour. Dip in the bowl containing whisked eggs and then coat with breadcrumbs. Repeat the same process once more to get each chicken breast more crispy Chicken Kiev.

Take every Do the process with remaining chicken breasts. 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, the recipe absorbs less oil is what is believed).

Heat oil in a pan and deep fry the chicken  pieces on low flame  till golden brown and crisp. Drain on absorbent paper/kitchen towel. Cook the remaining chicken breasts in the same way.

Serve Cheesy Chicken Ala Kiev with salad,

tomato ketchup and mayonnaise.

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Fish Kabiraji (Fish Cutlet Wrapped in Lacy Egg Net)

Fish kabiraji is  a popular Bengali snack.It is fish cutlet where fish is fried and wrapped in a lacy egg net. From different sources I got the idea behind the name 'Fish Kabiraji'.It  is the result of British influence on the Bengali cuisine. The word kabiraji may have come from the English  word ‘coverage’ as the cutlets are covered in a lacy egg net.

Author-Moumita
Preparation Time-10 Minutes
Cooking Time -15 Minutes
Inactive  Time-20 Minutes 
Serving-2
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INGREDIENTS
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Fish fillets- 4 (Preferably  Bhetki)
Juice of one lemon
Salt to taste 
Mustard Paste -1 teaspoon
Black pepper powder- 1/2 teaspoon
Coriander leaves (chopped): 1/4 cup
Green chilies-3-4
Ginger Garlic Paste- teaspoon
Maida or Refined  Flour-1/2 cup
Cornflour: 2 teaspoons
Eggs-4
Oil-2 cups (for frying)

METHOD
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Wash the fillets under running water, pat them dry.

Add salt and lemon juice,mix well and keep them aside for 20 minute.

Mix chopped  coriander  and green chillies in a grinder  and grind to make a fine paste using little water.

Add  ginger garlic paste,mustard paste, black pepper powder, coriander and green chilies paste  and kasundi in a flat and big bowl.Mix them properly. Add fish fillets in this mixture and apply on the each of the fillet evenly and refrigerate it for another 30 minutes.

Meanwhile beat the eggs and mix with cornflour and little salt.

Take 1/2 cup maida or refined flour and little bit salt in a plate and mix.

Coat  the fish piece with flour,then dip into egg and cornflour mixture.

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 fish  pieces(according to the size of your frying pan  ) in oil and deep fry on medium flame until golden brown.

Pour egg mixture  with a spoon on fish fillets  in zigzag  way, cook for 1 minute,turn the fish pieces  and do the process of pouring  egg mixture. Make sure the whole fish piece are covered with egg cornflour  mixture.Then the lacy  egg wrapped will be formed around the fried fish fillet. (Shown the picture)

Take them out from pan and keep them on absorbent  paper.

Serve hot with  tomato sauce and kasundi (Bengali mustard sauce),if you do not have kasundi, you can use English  mustard also.

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      Step By  Step  Method  Of Making  Fish Kabiraji

Shami Kebab

Shami kebabs are a popular snack throughout India,Bangladesh ,Pakistan and some parts of Middle  East. It is made by a paste of meat and chana dal or bengal  gram dal.Here I used mutton mince  for making  these yuumy  kebab.If you wish,you can use some other meat like chicken ,lamb.


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Preparation time -45 Minutes
Cooking Time - 15 Minutes 
Inactive Time -15 Minutes 
Servings-10 pieces 
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Ingredients 
Mutton mince-500 grams
Caraway seed (shahi jeera) - 1/2 teaspoon
Ginger chopped -1/2 inch
Garlic - 5-6 cloves
Onions -1(cut into big chunks )
Dried red chillies broken- 4
Bengal gram (chana dal) - 3 tablespoon(soaked in water for 1/2hour
Salt to taste
Egg -1 beaten
Ghee- 2 tablespoons
Fresh coriander leaves -1/2 cup(chopped)
Garam masala powder-2 teaspoon(Recipe of Garam masala,see Note 1)
Lemon juice- 2 teaspoons
Chat Masala-2 teaspoon
Water -1cup

Method
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Heat 1 tbsp ghee in a non-stick pan. Add caraway seeds, ginger, garlic, red chilies, saute for 2 minutes.

Add keema and drained chana dal. Sauté for 2 minutes.

Add salt and 1 cup water and mix well.Bring the mixture to a boil. Cover and reduce the heat and continue to cook it until all the water has evaporated and the meat and dal are cooked well.

Remove the mixture from heat and let it be cool. Discard the dry red chilies and grind to make  a fine paste.

Add 1 teaspoon lemon juice, finely chopped coriander,chat masala ,little bit salt (carefully add salt,as you  already  added while cooking) and garam masala powder to the keema or mince mixture and mix well . Shape the mixture  into small round flattened balls or kababs.Keep them aside for 15 minutes.

Break the eggs in a bowl and whisk it well.

Heat remaining  ghee on  the tawa on medium heat.Spread it with back side of ladle.Dip each kabab in whisked egg and place it on the tawa. Shallow-fry, turning the side once, for 3-4 minutes or till both the sides are evenly cooked.

Serve hot with coriander  chutney and onion rings  (see note 2 for recipe  of coriander  chutney )

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Note-1(How to Make Garam  Masala Powder)

Ingredients 
Green Cardamoms-5
Black cardamoms -2
Nutmeg-1/2
Cinnamon stick -1/2 inch
Mace-2 blades

Method 
Dry roast  green cardamom,black cardamo

m,cinnamon stick,mace and nutmeg and grind to make a fine powder.


Note-2 (How to Make Coriander  Chutney)

Ingredients 
Chopped fresh coriander leaves/cilantro

/Dhaniapatta-1cup

Garlic Pods-5-6

Grated Ginger -1/2tsp

Green chilli, chopped (hari mirch)(Kachalonka)-3 -4

Lemon Juice-2 tsp

Sugar-1tsp

Black Salt or Normal Salt to taste

Method
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Grind all the ingredients(except lemon juice )  in a blender adding water till smooth.

Pour in a bowl... add lemon juice and mix.. if required you can add more lemon juice .

Store the coriander chutney in a airtight  bowl or container in the refrigerator.Use the coriander chutney whenever required.

                           Pictorial Recipe 

Heat 1 tbsp ghee in a non-stick pan. 

Add caraway seeds, ginger, garlic, red chillies, saute for 2 minutes.

Add keema and drained chana dal. Sauté for 2 minutes.

Add salt and 1 cup water and mix well.Bring the mixture to a boil. Cover and reduce the heat and continue to cook it until all the water has evaporated.

Remove the mixture from heat and let it be cool. Discard the dry red chilies and grind to make a fine paste. 

Add 1 teaspoon lemon juice, finely chopped coriander, chat masala  and garam masala powder to the keema or mince mixture and mix well . Shape the mixture  into small round flattened balls or kababs.Keep them aside for 15 minutes.

Break the eggs in a bowl and whisk it well.

Heat remaining  ghee on  the tawa on medium heat.Spread it with back side of ladle.Dip each kabab in whisked egg and place it on the tawa. Shallow-fry, turning the side once, for 3-4 minutes or till both the sides are evenly cooked.

crispy fried chicken

One day I told my husband to bring chicken from market and he bought 2 kilos chicken for us 3.Regular chicken curry with 2 kilos chicken--a big No from my daughter side. So then I  decided to make these Crispy Fried Chicken .There's nothing better than crispy, seasoned, juicy, and succulent fried chicken. Mmmm, is your mouth watering????
There is lots of recipes you will get of crispy fried chicken,among them most popular  are American crispy  chicken,Chinese  crispy fried chicken,Korean  Fried Chicken  and many more.Here I did not follow  any traditional  recipe.I made it using easily  available  ingredients  at home.

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Author - Moumita 
Preparation Time - 10 Minutes 
Cooking Time - 15 Minutes 
Marination Time - 1 hour 
Servings - 4 pieces 
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Ingredients for  marination

Chicken pieces-4 (medium )
Fresh cream-1/2 cup
Mayonnaise -1/4 cup
Red chili sauce-1teaspoon
Salt to taste
Black pepper powder - 1 teaspoon
Ginger paste-1 teaspoon
Garlic paste- 1 teaspoon

Ingredients  for coating 

All purpose flour-1 cup
Chili flakes(crushed )-1 teaspoon
Garlic powder -1 teaspoons
Salt to taste
Eggs-2, beaten

Ingredients  for frying 

Vegetable oil -2 cups
Salt-1 pinch


Method
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Take a large bowl, combine  fresh cream, mayonnaise, red chili sauce,ginger paste,garlic paste,salt and black pepper ,mix well.

Add chicken  pieces,mix them until chicken  pieces get coated with this mixture properly. Keep in refrigerator for 1 hour.

Place the flour, crushed red chili flakes ,garlic powder  and little  bit salt  in a big bowl.

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 again with flour properly. Repeat  the process with the remaining chicken pieces.  Cover the plate with aluminium foil or a plate and keep in the refrigerator for 15-20 minutes.

Place oil in a wok . Heat over medium flame.Add pinch of salt (when you deep fry something,add pinch of salt in oil,it absorb lees oil)

Add  coated chicken  piece( number of chicken pieces depend on the size of your frying pan  ) in oil and deep fry on low  flame until  both the sides are golden color. Take them out from pan and place them on kitchen paper. Cook the remaining chicken pieces  in batches .

Serve hot with  tomato  sauce  and homemade french fries.
Want to know more  non vegetarian  snacks recipes,click  here
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                            Pictorial Recipe 

combine  fresh cream, mayonnaise, red chili sauce,ginger paste,garlic paste,salt,red chili powder  and black pepper in a big bowl and mix well.

Add chicken  pieces in this mixture,mix them and keep in refrigerator for 1 hour.

Place the flour, crushed red chili flakes ,garlic powder  and little  bit salt  in a big bowl.

Place eggs in a separate bowl and beat them properly.

Coat  the chicken piece with flour properly 

dip into egg mixture

lastly coat again with flour properly. Repeat  the process with the remaining chicken pieces.  Cover the plate with aluminium foil or a plate and keep in the refrigerator for 15-20 minutes.

Place oil in a wok . Heat over medium flame.

Add  coated chicken  piece in oil and deep fry on low  flame until  both the sides are golden color. Take them out from pan and place them on kitchen paper. 

Your crispy fried  chicken  is ready,serve it with tomato  sauce and homemade french fries

Mozzarella Stuffed Cottage Cheese Balls Served In Parmasean Cheese Basket

You all are now  thinking  what a big name of this dish,right? Like ours nick name you can call it 3 in 1 cheese recipe, as here I used Indian cottage cheese,mozzarella  cheese and parmasean cheese together  to make this finger licking snack.  You will get the taste of three different flavoured  cheese in one bite.
Before proceeding  to the recipe,I want to be thankful  to Mooz Cheese and Home Baker Guild Facebook Page for organising  a contest  of dishes prepared  with cheese.They awarded first  twenty winning recipes.I feel honoured  making  this recipe  to the top twenty
.

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Preparation  Time-10 Minutes
Cooking  Time-30 
Servings -4

Ingredients for mozzarella  stuffed cottage cheese balls
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1 litre  milk

Vinegar-2tablespoons(if required, add more)

1 teaspoon dried  oregano

1 teaspoon  dried parsley

1 teaspoon red chilli flakes 

Salt to taste

Mozzarella - 6 small cubes

Flour-1/2 cup

Corn flour mixture-2tbsp mixed with little bit water

Cornflakes-2 cups (grind to make a fine powder)

Oil-1cup (for deep frying )

Grated cheese- 2 tablespoons (for garnishing)

Method of mozzarella  stuffed  cottage cheese balls
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Take a heavy bottomed vessel, add milk

Bring it to  boil and keep stirring to avoid burning of milk

Once the milk comes to boil, simmer the gas, start adding the vinegar  and keep stirring( if required,add more vinegar) cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.

Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water then  rinse it as much as possible,if you do not rinse the cottage  cheese  properly,you will  get the smell  of vinegar while having it.

Now hang the cloth covered cottage cheese with the  tap for 30 minutes. Then remove it from tap and place a heavy weight on cottage cheese  for another 30 minutes. It will help to squeeze  more water from cottage chese

Keep on collecting the cottage cheese from the sides and continue to mash and knead.

After 1 hour,remove the cheesecloth from the cottage cheese

The cottage cheese should not have too much moisture nor be too dry.

You can use store bought cottage cheese also

Add red chilli flakes,oregano ,parsley and salt into cottage cheese.

With the heels of your palms mash the cottage cheese mixture and knead.

Take some cottage cheese mixture, put a mozzarella  cube in centre and make a small  ball,do all these ball like this way.Keep refrigerator for 30 minutes .

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

Take out the mozzarella stuffed coated cottage cheese ball  from fridge.

Take one by one cottage cheese ball and follow the process.

You have to do it in batches .Do not put all the cottage cheese balls  together. Coat  the cottage cheese  balls  with flour,then dip into cornflour mixture and lastly coat with powdered cornflakes properly. Repeat  the process with the remaining 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 cottage cheese balls 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   pieces in batches .

Ingredients  of parmasean basket
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Parmasean  cheese-1cup (grated)

1 glass

Method of parmasean basket
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Heat a large non stick frying  pan over medium-high heat.

Sprinkle one fist of cheese  in a disk shape into the pan, using less cheese around the edges (helps produce the lacy look).

Allow cheese to get slightly golden underneath, then carefully remove it using a spatula.

Quickly drape cheese disk, golden side up, over an upside-down glass ,hold it with two hands lightly using tissue paper and form into a bowl.Allow to cool completely.This produces one basket.Repeat instructions until you have the number of baskets needed.

Take a plate,place all parmasean  basket,put mozzarella  stuffed  cottage  cheese balls into the  basket ,Sprinkle  grated  cheese on top and serve.
Enjoy these yummy  snack with tomato sauce.

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Process  of making Parmasean  Basket

Herbed Cheeselings

Cheeselings are small diamond shaped cheese puffs  that taste well with a cup of tea. It is a quick-serve party treat , especially for kids. These cheeselings are easy to make at home.

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Author-Moumita
Preparation  Time-10 minutes
Cooking  Time-10 minutes 
Servings-1 big bowl 
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Ingredients 
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1 cup grated cheese
1 cup all-purpose flour
1tablespoon corn flour
Salt as needed
1 teaspoon pepper powder
1 teaspoon red chilli flakes
1 teaspoon dried oregano
1 teaspoon dried parsley 
Baking powder -1/2teaspoon
Baking soda-1pinch
2 tablespoons  butter (melted )
5 tablespoons warm milk(if required, add more)
Oil-2cups (for frying )

Method
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Mix grated cheese,butter,corn flour and flour together.

Add salt ,pepper powder,oregano,parsley and red chilli flakes.Now make dough of it using warm milk.Make dough balls, roll out the balls to make chapattis or tortillas.

Cut each chapatti or tortillas  horizontally and then vertically to make medium sized diamonds.

Heat sufficient oil in a deep bottomed pan and deep fry  on low flame till lightly golden brown. Drain and place on an absorbent paper. 

Keep fresh in a airtight box for one week.

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Want to know more vegetarian snacks recipes,click HERE
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Pictorial  Recipe

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Combine all the ingredients  one by one (except oil and  warm milk) in a bowl

Mix properly

 Add milk,knead it to make a soft dough. Cover and keep in the refrigerator  for 10 minutes.

roll out the balls to make chapattis or tortillas.

Cut each chapatti or tortillas  horizontally and then vertically to make medium sized diamonds.

Then  deep fry till lightly golden brown. Drain and place on an absorbent paper.