Spicy Omelets

Ingredients:

• 2 tbsp Oil
• 1 Green Chilli
• 1 boiled Potato
• 2 Eggs, beaten
• ½ tsp Garlic pulp
• 1 chopped Onion
• 1 chopped Tomato
• ½ tsp Cumin powder
• 25 gms cooked Peas
• Salt and Black Pepper
• Few Coriander leaves
• 25 gms grated Cheese

Method:

1. Heat the oil in a frying pan and fry all the ingredients except eggs and cheese until well blended but the tomato and potato are firm. Season to taste.

2. Increase the heat and pour in the beaten eggs. Reduce the heat, cover and cook until the bottom layer is brown.

3. Sprinkle with the grated cheese. Place under a hot grill (broiler) and cook until the egg sets and the cheese has melted.

Tip: Hard Boiled eggs will peel easily when cracked and placed in cold water immediately after taking out of the hot water.

Read more »

Chicken Roll

Ingredients:

• 2 Eggs
• Salt to taste
• A chopped Onion
• A chopped Tomato
• 1 tsp Garam Masala
• Chilli powder to taste
• 1 tsp of Ginger-Garlic paste
• Few Tortillas or left over chapatis
• A cup of cooked boneless Chicken

Method:

1. In a pan heat oil and fry the onions.

2. Then add the ginger garlic paste and fry for 3-4 mins adding a few drops of water.

3. Then add the tomatoes and the chicken.

4. Fry well, add the garam masala, salt and chilli powder. Fry this till done.

5. Now in a bowl beat the eggs, season with salt.

6. Heat 1 tsp of oil add 2 tbsp of the egg and cover it with a tortilla. When the egg gets cooked flip the tortilla and fill it with a little of the chicken mix.

7. On top of the chicken you can add a few chopped onions, cilantro and a dash of lime.

8. Roll it up and serve hot with ketchup.

Tip: To make thick gravy for chicken grate the onions, squeeze out their juice. Fry the onions and the masala. Add the juice as stock, after the onions are brown.

Read more »

Chicken on Chips

Ingredients:

• ½ tsp Cumin
• ½ tsp Ajwain
• 1 tbsp Olive oil
• 24 corn Tortillas
• Coriander leaves
• 2 tbsp Tomato paste
• ½ cup Onion, chopped
• 2 Green Chilli, chopped
• 2 cups Cooked Chicken
• 1½ cups shredded Cheese
• 1 tbsp White wine vinegar
• Coriander-Avocado Cream

Method:

1. In a 2 ½- to 3-quart pan over medium-high heat, frequently stir onion in olive oil until onion begins to brown, 4 to 7 minutes.

2. Add cumin seeds and ajwain; stir until fragrant, about 30 seconds.

3. Add chillies, tomato paste, vinegar, and ½ cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add chicken and stir until hot.

4. Arrange tortilla chips in a single layer in a 12- by 17-inch pan. Sprinkle equal portions of cheese on each chip and spoon about 1 tbsp chicken mixture on top.

5. Bake in a 450° regular or convection oven until cheese begins to bubble, about 3 minutes. With a spatula, carefully transfer tortilla chips to a platter.

6. Top each with 1 tsp Coriander-Avocado Cream and garnish with coriander leaves. Serve warm.





Coriander-Avocado Cream

7. In a small bowl, mix 1/3 cup finely diced firm-ripe avocado, 2 tbsp sour cream, 1 tbsp finely chopped fresh coriander leaves, 2 tsp lime juice, and 2 tsp milk.

8. Add salt to taste. Makes about ½ cup.

Tip: Before roasting a chicken store in the refrigerator for 24 hours for richer flavor.

Read more »