1 cup Cooked shredded Chicken 2 tsp Arabic Spice or Middle Eastern spice (got that from Saudi, if u dont have it, freshly ground Pepper works as well) 2 Tablespoon Oil
Take a pan. Add some oil and saute the shredded the Chicken until golden brown. Add the Arabic Spice and mix well for another 3 to 4 minutes.
For the Tahini Sauce
1 cup fresh Curd 3 cloves minced Garlic 3 tablespoon Olive oil 2 tablespoon Lemon Juice A Pinch of salt
Mix all the above ingredients together and refrigerate.
Then, 1/2 cup Sliced Onions 1 tomato thinly sliced 2 Pickled cucumber, chillies or beetroot slices
Directions
Spread the Pita bread with 2 tablespoon of tahini Sauce. Place the roasted Shredded Chicken, Onions, tomato, pickled cucumber on to the Pita bread. Roll up and hog!
1.Beat all the ingredients above with a electric mixer and beat well into a thick batter. 2. Take a flat non stick pan, add some oil and make around 8-10 thin crepe of uniform size matching to the diameter of the baking dish
Erachi mix/ Chicken Mix
1 whole Chicken 1 1/2 cups water
3 big onions 2 tsp ginger paste 2 tsp garlic paste 3 thinly sliced green chillies 2 tsp pepper
1. Wash the chicken. Boil the chicken with water, salt and pepper for 30 mins. Close the lid. 2. Seperate the chicken meat from the bone and shred in a electric mixer. 3. Take a pan and saute the finely chopped onions with ginger garlic paste, chillies and curry leaves. Add turmeric , chilly powder and coriander powder and saute for 2 minutes. 4. Add the shredded the chicken and mix for another 3 minutes. Add Garam Masala and mix again for 10 minutes or until golden brown.
Egg mixture
5 eggs 10 roasted Cashews
1 small onion, chopped 1 chilly, finely chopped
1. Beat the Eggs. Saute the onions, and chilly until translucent. Add the Cashews
2. Add the cooked onions to the beaten eggs and add some salt.
Assembling the Layers
1. Preheat the Oven to 350 F. Grease the sides of the Baking dish 2. Start with the initial layering by Maida Crepe at the bottom followed by the chicken mix. Scoop the egg mixture and pour. 3. Repeat the process till its done 4. Close the pan with aluminum foil and bake for about 50 minutes. When the sides have become crispy and golden brown, itz ready! 5. Slice the Chatti Pathiri and serve as a starter or as a main dish.
150 gms Egg Noodles 1 carrot Thinly shredded 1 Yellow Bell Pepper Thinly Shredded 1 Green Bell Pepper Thinly Shredded 1 Green Chilly, Slit 1 onion, diced 1/4 cup beans thinly chopped 2 eggs, Beaten 3 cloves of Garlic diced 1 1/2 tsp Soya Sauce 1 tsp chilly sauce 2 tblsp Chilly tomato sauce 1 tsp freshly ground pepper Salt Seasame oil
Directions
1. Cook the noodles as per the instructions. After cooking the noodles,Take a pan and fry the noodles seperately for 2 minutes in sesame oil.
2. Scramble the eggs seperately.
3. In a pan, add sesame oil. Saute some garlic and onions for about a minute. Add all the vegetables together with some salt and fry briefly. Add the scrambled eggs and fry for another 1 minute.
4. In a seperate bowl, add soya sauce, chilly sauce, pepper, chilly tomato sauce and mix well.
5. Add the sauce mix to the pan. Mix all the ingredients together well. Adjust the salt according to your taste. In low heat, add the noodles and mix well.
1 1/2 Packets of Marie Gold 133 gms Biscuit Custard made with 1/2 litre Milk 1 cup grated Pineapple 1 Scoop Vanilla Icecream 1 tsp Butter
Custard Mix
Mix 2 tbsp custard powder with 3 tbsp of milk taken form 1/2 litre milk to form a paste. Boil the remaining milk with 3 tbsp sugar. Also add 1/2 tsp Vanilla Essence. Add the custard paste and stir for 2 minutes. Let it cool
Directions
1. Break the biscuits with your hands and grind it in the mixer until powder form. Add melted butter and mix well.
2. Take a Dessert dish and press the crust mix firmly with hand into the bottom and sides of the pan. Keep it in the fridge for 15 minutes.
3. Spread the grated pineapple all over.
4. Add the Custard Mix and let it the set in the refrigerator for 2 hours.
5. Slice and have it with a Scoop of vanilla Icecream! ( Haagen Dazs would be Ideal) ;))
1 Kg chicken 1 Large Onions 4 Tomatoes 1/2 cup coconut Grated 2 Chillies 1 tsp Garlic and 1 tsp Ginger Crushed 1tsp Mustard Seeds 2 tblsp Chilly Powder 1 tblsp Chicken Curry Powder 1/4 cup Chopped Coriander Leaves
Direction
1. Add Oil in a pan and Splutter Mustard Seeds with some Curry leaves.
2. Add Chopped onions with ginger garlic Chillies paste and Saute for about 3 minutes.
3. Grind Tomatoes and Coconut Grated Separately in the Mixer really well. Add little water.
4. Add this mix to step 2. Mix until you see the oil separate. Add chilly powder and chicken curry powder and Saute for another 2 minutes along with coriander leaves. Add 1 cup hot water. Let it boil. Now add the cleaned chicken. ( Marinate the chicken with Vinegar to avoid any kind of meaty smell). Cook with the lid for about 10 to 15 minutes.
5. Open the lid and mix it all well for another 5 minutes.
