Indian Starter Recipe : Chicken Waling

Chicken Waling Recipe

Fried chicken breasts in a paste of ginger garlic and gramflour.

Serves: 4

Time required: 25 minutes

Ingredients :

 

16 chicken breasts 

1/4 cup gramflour 

15 gms ginger paste 

15 gms garlic paste 

1 tbsp finely chopped green chillies 

1 tbsp salt 

2 tsp pepper powder 

15 gms chopped spring onion 

Breadcrumbs as required

Oil 

3 tomatoes, sliced

A few sprigs mint leaves

Method :

Mix all the ingredients, except breadcrumbs and oil, and apply to the chicken pieces.

Roll them in breadcrumbs and deep fry in hot oil till done.

Serve with tomato slices, garnished with mint leaves.

Orange Honey Cake

Orange Honey Cake 

Servings:  12

Preparation Time:  20 min

Cooking Time:  30 min

Level of Difficulty:  Moderate 

Honey cake is traditionally served on the first night of Rosh Hashanah to symbolize the sweetness of the year to come. We cut back on the fat and added a hint of orange for a cake that's extra special.

Ingredients :

1 sprays cooking spray 

2/3 cup honey 

1/3 cup sugar 

2 large egg(s) 

1/4 cup reduced-calorie margarine, soft-variety 

2 1/4 cup all-purpose flour 

1 tsp baking powder 

1/2 tsp baking soda 

1 tsp ground cinnamon 

1/4 tsp table salt 

1/4 cup black coffee, strong 

1/2 cup chopped walnuts, about 2 1/4 oz 

2 Tbsp orange zest 

Method :

Preheat oven to 325°F. Coat an 8-inch round baking pan with cooking spray and then line with wax paper.

In a large bowl, combine honey, sugar, eggs and margarine; mix well.

In another large bowl, combine flour, baking powder, baking soda, cinnamon and salt. 

Stir half of flour mixture into honey mixture and then stir in coffee; mix well. 

Add honey mixture back to remaining flour mixture and stir in walnuts and orange zest; mix well.

Spoon batter into prepared pan. 

Bake until a knife inserted into center of cake comes out clean, about 30 minutes. 

Cool on a wire rack before slicing into 12 pieces. 

PANEER TIKKA PULAO

PANEER TIKKA PULAO

Cooking Time : 20 mins.

Preparation Time : 15 mins.

Serves 4. 

Ingredients :

For the paneer tikkas

1½ cups paneer, cut into 50 mm. (2") cubes

½ cup capsicum, cut into 50 mm. (2") pieces

½ cup onions, cut into thick wedges

½ cup thick curds

½ tsp Bengal gram flour (besan)

1 tsp ginger paste

1 tsp garlic paste

2 tsp chilli powder

½ tsp kasuri methi (dried fenugreek leaves)

½ tsp garam masala 

2 tbsp chopped coriander 

2 tbsp mustard oil 

salt to taste

For the rice

1½ cups long grained rice

½ tsp cumin seeds (jeera)

2 cloves (laung)

1 bay leaf (tejpatta)

25 mm. (1") stick cinnamon (dalchini)

1 tbsp oil

salt to taste

2 tbsp oil

a sprig of mint for the garnish

Method :

For the paneer tikkas

1. Combine the curds, gram flour, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, salt and 1 tablespoon of mustard oil and mix well to prepare a marinade. 

2. Add the paneer, onions and capsicum to it and keep aside for 10 to 15 minutes. 

3. Arrange the paneer, onions and capsicum on 4 skewer sticks.

4. Heat 1 tablespoon of oil on a non-stick tava (griddle) and sauté the paneer tikkas till they are lightly browned on all sides (approx. 4 to 5 minutes). Remove from the skewer and keep aside.

For the rice 

1. Clean, wash and soak the rice for approx.15 minutes. Drain and keep aside.

2. Heat the oil in a heavy bottom pan, add the cumin seeds, cloves, bay leaf and cinnamon and stir.

3. When the cumin seeds crackle, add the rice and salt and sauté for 2 minutes. 

4. Add 3 cups of hot water. Cover and cook over a low flame for 10 to 15 minutes till the rice is cooked. Separate each grain of rice very lightly with a fork and keep aside.

How to proceed

1. Heat the oil in a non-stick pan.

2. Add the paneer tikkas and rice and mix together very lightly. Cook till the rice is hot.

3. Garnish with the sprig of mint and serve immediately.