HOTCHULHA

My husband had a Fan Fare Party at work and asked me to make some food for his office party.
I asked my hubby how about “Chicken & Paste Balti” and the answer was ‘perfect’ because I had made this once before.
They had a great party at work and everyone liked it.

Try it … I am sure you will like it as well.

Ingredients:

• Small Pasta Shells – 3 cups
• Chicken – 1 Lb
• Corn Oil – 5 tbsp
• Curry Leaves – 4
• Whole Dried Red Chillies – 4
• Onion – 1, large, sliced
• Garlic Pulp – 1 tsp
• Chili Powder – 1 tsp.

• Fresh Root Ginger – 1 tsp, shredded
• Pomegranate Seeds – 1 tsp, crushed
• Salt – 1 tsp
• Tomatoes – 2 medium, chopped
• Chickpeas – 2 cups, drained
• Corn – 1 cup
• Snow Peas – 1 Cup, diagonally sliced
• Fresh Coriander – 1 tbsp, chopped
• Tomato Ketchup – 1 Table Spoon

Method:

1. Cook the pasta in boiling water, following the directions on the pack. Add 1 tbsp of the oil to the water to prevent the pasta from sticking together. When it is cooked, drain and set to one side in a sieve.
2.  Heat the remaining oil in a deep round frying pan and add the curry leaves, whole dried chillies and the onion. Fry for about 5 minutes.
3. Add the garlic, chili powder, ginger, pomegranate seeds, salt and tomatoes. Stir-fry for about 3 minutes.
4. Next add the cubed chicken, chickpeas, corn and  snap peas  to the onion mixture. Cook over a medium heat for about 5 minutes, stirring constantly.
5. Add the pasta and stir well. Cook for a further 7-10 minutes until the chicken is cooked through.
6.  Garnish with the fresh coriander.
7. Serve it hot.

Ingredients:

• Chicken – 1 Lb – Cut into small Pieces
• Birakaya(Chinese Okra) – 2 medium – Cut into small pieces.
• Onion – 1 medium – Cut into small pieces.
• Tomato – 1 medium – Cut into small pieces.
• Ginger-garlic Paste – 1 Tablespoon
• Turmeric – 1/4 Teaspoon
• Red Chili Powder – 1 teaspoon
• Clove Powder – 1/4 Teaspoon
• Salt to taste
• Oil – 3 Tablespoons
• Cilantro – Handful.

Method:

1. Take a pressure cooker and put 3 tablespoons of oil and put onions and saute for couple of minutes.
2. Add ginger-garlic paste and fry this till the raw smell goes off.
3. Put the chicken pieces and saute it for couple minutes and put turmeric, red chilli powder, clove powder, salt, birakaya pieces and tomatoes and mix it very well and put Cilantro and add a cup of water and pressure cook this for 3 whistles.

Serve it with white Rice.

Ingredients:

• Onion – 1 Cup – Cut into small pieces
• Garlic – 1 Teaspoon – Cut into small pieces
• Milk – 1/4 Cup
• Red Chili Flakes – 1/2 Teaspoon
• Olive Oil – as needed
• Peas – 1/4 Cup
• Spinach – 1 Cup
• Parmesan Cheese – 1/4 Cup
• Bread – 2 Slices.
• Tomato Puree – 2 Cups
• Chicken Breast – 1 – cut into 4 long fillets
• Italian Seasoning – 1/2 Teaspoon
• Salt and Pepper – as required
• Basil Leaves – 1 Stem.

Method for preparing the filling for Stuffing:

1. Take a heavy bottom pan and put 1 tablespoon of Olive Oil and put 1/2 cup of onion pieces, 1/2 teaspoon of garlic and saute it for couple of minutes.
2. Put the spinach and peas and cook till the Spinach wilts  and season it with salt and pepper and let it cool.
3. Put the bread in milk and let it soak.
4. Now put the bread stuff, spinach mix in one bowl and put the parmesan cheese and mix it well and keep it aside.

Method – Making Sauce:

1. Take a heavy bottom pan and put 2 tablespoons of olive oil and put remaining onion and garlic and saute for couple of minutes and put the red chili flakes, Italian seasoning, salt and pepper.
2. Put the Tomato puree and put 1 cup of water and let it cool for 10 minutes at this point, put the Basil leaves.

Method – Stuffed Chicken:

1. Pound the chicken fillets(don’t make them very thin) and put the filling and fold this like Chinese roll and secure it with tooth picks.
2. Make all and keep them aside.
3. Take a heavy bottom pan and put 2 tablespoons of oil and put the stuffed chicken bundles and brown for couple of minutes each side.
4. Carefully transfer this into sauce pan and cook for 20 minutes on medium heat, till the sauce becomes thick.
5. Before serving take the tooth picks off the chicken bundles.
6. Garnish it with some basil leaves.

Server this as it is or serve it with a piece of Bread.

This is good for a date night or any other night.

Ingredients:

• Chicken Breast – 1
• Carrot – 1 big – Cut into big Chunks
• Potato – 1 big – Cut into big Chunks
• Baby Tomatoes – 10
• Home Made Veggie Stock – 3/4 Cup
• Italian Seasoning – 1/2 Teaspoon
• Salt & Pepper – to taste
• Olive Oil – As required
• Store brought Bread – 2 Pieces

Method:

1. Preheat the Oven to 350 degrees.
2. Pat the chicken breast with Paper towel and rub the seasoning liberally along with salt & Pepper and keep it aside.
3. Take a heavy bottom pan and put 2 tablespoons of Olive Oil and put the chicken breast and leave it for 3 minutes.
4. Now turn the chicken breast and put it on other side till it looks brown and add baby tomatoes and keep this aside.
5. Take a oven proof pan and put the vegetables, salt and pepper, Veggie Stock, Tomatoes and on top of that put the seared Chicken piece. Cover it with Foil
6. Put a couple of tiny holes on foil, so that the steam can escape.
7. Bake it for 35 minutes.
8. Serve it hot with Store brought Bread.

Ingredients:

• Chicken breast – 1
• Salt & Pepper – as needed
• Paprika – 1/4 teaspoon
• Poultry Seasoning – 1/4 Teaspoon.
• Olive Oil

Method:

1. Pat dry the chicken breast and put all the spices, olive oil and rub salt & pepper and keep this in fridge for 30 minutes to marinate.
2. Preheat oven to 350 degrees and bake the marinated chicken in oven for 35 minutes and let it rest for 10 minutes before cutting it into small pieces or Slices.

Kachhe Badam Ka Murg

Ingredients:

• Chicken – 1/2 Lb – Cut into small pieces.
• Raw Badam (Kachhe Badam)  – 1 cup  makes 1/2 cup seeds
• Onion – 1 medium – Cut into small pieces
• Green Chilies – 4 – Cut into long lengths
• Ginger-garlic Paste – 1 Tablespoon
• Red Chili Powder – 1/2 Tablespoon
• Cinnamon – 1 inch piece
• Clove – 5
• Dry Coconut Powder – 1 Tablespoon
• Poppy Seed Powder – 1/2 Tablespoon
• Clove Powder – 1/4 Teaspoon
• Curd – 1/4 Cup
• Salt – to Taste
• Oil – as required
• Cilantro – Handful
• Mint Leaves – 5
• Rice Flour – 1/2 Teaspoon

Method:

1. Peel the raw almonds and take the almonds keep them aside.
2. Take a pressure cooker and put 5 tablespoons of oil and put cinnamon, clove, onion, green chilies, mint leaves and saute for 2 minutes. Add ginger-garlic paste and fry till the raw smell goes off.
3. Now lower the heat and put coconut powder, poppy seed powder, clove powder and salt and mix it well.
4. Now put the chicken pieces and saute for couple of minutes and put the red chili powder, curd, rice flour and raw almonds and put 1 cup of water and pressure cook it for 3 whistles and garnish it with  the cilantro.

Tip: It goes well with Roties & Rice Items.

Ingredients:

• Boneless Chicken – 1 lb
• Onion – 1 cut into small pieces
• Tomato – 1 cut into small pieces
• Green Chilies – 6
• Cilantro – Handful for Curry
• Cilantro – Handful for Garnish
• Curry Leaves – 10 tear into small
• Mustard Seeds – 1/2 Tea Spoon
• Coriander Powder – 1/2 Tea Spoon
• Cumin Powder – 1/4 Tea Spoon
• Turmeric – One Pinch
• Red Chili Powder – 1 Tea Spoon
• Garam Masala – 1/4 Tea Spoon
• Ginger-Garlic Paste – 1 Table Spoon
• Rice Flour – 2 Tea Spoons mix into 2 table spoons of water
• Salt to Taste
• Oil

Method:

1. In a food processor, put Chicken, Cilantro, Green Chilies and bit of salt and grind it as Keema.
2. From the Keema, make Koftas(small ball shapes) and keep them aside.
3. In a pan, put 2 table spoons of oil and add onion, ginger-garlic paste and fry it until ginger-garlic paste’s raw smell goes off. Add tomato, coriander powder, cumin powder, garam masala, turmeric, red chili powder, salt .
4. Add 1 cup of water and let it cook for 10 minutes.
5. Let it cool off. Then put it in a grinder and grind it well. Add rice flour  mix to  grinder and grind it once again.
6. In another pan, put 5 tablespoons of oil and then put the Mustard seeds and then curry leaves and then put the ground puree. Add the raw chicken koftas to it.
7. Add 1/4 cup of water to thin it and let it cook for 15 minutes in medium heat.
8. Once it comes close, turn off the heat.
9. Garnish it with Cilantro.

You can serve this with Roties or Rice.

Ingredients:

• Chicken Pieces – 1.5 Lb
• Mint – 1 Cup
• Coriander – 1 Cup
• Ginger-Garlic Paste – 1 Table Spoon
• Green Chilies – 12
• Salt 0 to Taste
• Oil – 10 Table Spoon
• Onion – 2 Big – Cut into Pieces(We need 2 Cups)
• Dry Coconut Powder 0 1 Table Spoon(Grind to Powder)
• Pepper Powder – 1 Tea Spoon
• Clove Powder – 1/4 Tea Spoon
• Lemon Juice – 4 Table Spoons
• Turmeric Powder – 1/4 Tea Spoon

Method:

1. In a Pan put 2 Table Spoons of Oil and fry the Onions and keep it aside
2. In a Grinder Jar, Put the half of the fried onion(1 Cup), Green Chilies, mint, coriander leaves, pepper, salt.
3. Now grind everything to paste and keep it aside.
4. Put a heavy bottom pan on the stove and pour the remaining oil, Onion and Saute them for couple of minutes and put the ginger-garlic Paste and Fry till the raw smell goes off.
5. Put the turmeric powder, clove powder and Chicken Pieces and a bit of Salt. Mix everything well and cover with the lid and let it cook for 10 minutes.
6. Now put the ground stuff and mix it well and cover with lid and let it cook for 15 minutes and now put the dry coconut powder, adjust the salt and put the 3 to 4 table spoons of lemon juice.
7. Garnish it with Cilantro.
8. It goes very well with Rotis or Fried rice.