Beetroot and Oatmeal Roti and Jerked Chicken Wraps

Beetroot and Oatmeal Roti and Jerked Chicken Wraps

Prep: 8 hours

Cook: 1 hour

Method: Moderate

Course: Snack

Type: Fusion

Red coloured rotis wrapped around jerk chicken pieces

Ingredients

  • Boneless chicken thighs 2
  • Mayonnaise as required
  • Iceberg lettuce leaves a few
  • For roti
  • Whole wheat flour 1½ cups
  • Beetroot juice 2 tbsps
  • Oatmeal ½ cup
  • Salt to taste
  • Oil 2 tbsps
  • For jerk marinade
  • Big bunch spring onions, roughly chopped 1
  • Ginger, roughly chopped thumb sized piece
  • Garlic cloves 3
  • Small onion ½
  • Dried red chillies, seeded 3
  • Fresh thyme leaves 1 tbsp
  • Lemon, juice extracted 1
  • Soy sauce 2 tbsps
  • Vegetable oil 2 tbsps
  • Brown sugar 3 tbsps
  • All spice, ground 1 tbsp

Methods

  • To make the jerk marinade, put spring onions, ginger, garlic, onion, red chillies, thyme leaves, lemon juice, soy sauce, vegetable oil, brown sugar, all spice and 1 tsp salt in a blender jar and blend to a fine and thick paste without adding any water. The paste should be a bit salty but not too much.
  • Make a few slashes on the chicken thighs and put them in a bowl, pour the marinade over them and rub it into all the crevices. Cover and leave to marinate overnight in the refrigerator.
  • If you want to barbecue your chicken, get the coals burning 1 hour before you are ready to cook.
  • Take whole wheat flour in a mixing bowl, add oat meal, salt and beetroot juice and mix well. Add sufficient water and knead into a soft dough. Cover with a damp cloth and rest for 15 minutes.
  • Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 minutes. To cook in the oven, heat to 180º C. Put the chicken pieces in a roasting tin with the lemon halves and cook for 45 minutes or until tender and cooked through. Cut the chicken into small pieces.
  • Divide the dough into 12 equal portions. Dust each portion with a little dry flour and roll out into a thin roti.
  • Heat a non-stick tawa, and roast the rotis, one at a time, turning sides, till the rotis are evenly cooked on both sides.
  • Spread a little mayonnaise on each roti, place a few lettuce leaves topped with chicken pieces in the centre and wrap the roti around them.
  • Arrange the wraps on a serving platter and serve immediately.
Almond Crusted Chicken

Almond Crusted Chicken

Prep: 15 minutes

Cook: 15-20 minutes

Method: Easy

Course: Snack

Type: Fusion

Key Ingredients:

  • Chicken

Include this delightful protein filled starter in your dinner menu and win the hearts of your loved ones. The crushed almond coating makes it crispier.

Serving Suggestion : Arrange them on a serving platter and serve them hot with a salad or a sauce of your choice. .

Ingredients

  • Boneless chicken, cut into 1 inch cubes 500 gms
  • Crushed almonds 3 cups
  • Oil to grease
  • Breadcrumbs 1/3 cup
  • Salt to taste
  • Crushed black peppercorns 1/2 tsp
  • Egg whites, beaten 2

Methods

  • Preheat oven to 180 ºC/350º F. Grease a baking tray.
  • Put crushed almonds, salt, breadcrumbs and crushed black peppercorns on a plate, mix well and spread.
  • Take the egg whites in a bowl.
  • Dip each chicken cube in egg white and roll them with the almond-breadcrumb mixture ensuring that they are completely coated.
  • Arrange them on the greased baking tray. Keep the tray in the oven and bake for 15 minutes or till the chicken is completely done.
  • Check it when the crust turns a light brown and you get a mild aroma of roasted almonds.
American Corn on the Cob

American Corn on the Cob

Prep: 10 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Type: Fusion

Key Ingredients:

  • Corn on the cob

Any time snack – flavourful and piquant corn on the cob can be enjoyed especially during monsoon

Ingredients

  • Corn on the cobs, boiled 2
  • Butter 2 tbsps
  • Cinnamon (dalchini) powder 1 tsp
  • Salt to taste
  • Orange zest (narangi ka chilka), grated 1 tsp
  • Lemon zest (nimbu ka chilka), grated ¼ tsp
  • Lime zest, grated ¼ tsp

Methods

  • Take butter, cinnamon powder, salt, orange zest, lemon zest and lime zest in a bowl and mix well.
  • Roast corn directly on flame, rotating it so that they are evenly roasted all around.
  • Brush the butter mixture evenly all over and serve.
Apple Yogurt Slush

Apple Yogurt Slush

Prep: 10 minutes

Cook: 0 minutes

Method: Easy

Course: Snack

Type: Fusion

Key Ingredients:

  • Apple
  • Hung yogurt

Apples and hung yogurt blended together to make a delicious slush

Health Tips:

Low fat yogurt

Ingredients

  • Apples, peeled, cored and cut into cubes 2 cups
  • Hung yogurt (chakka) 1 cup
  • Lemon juice 1 tbsp
  • Nutmeg, grated 1 tsp
  • Sugar ½ cup
  • Cinnamon (dalchini) powder ½ tsp
  • Ice cubes 10

Methods

  • Pour lemon juice over apples to prevent them from turning black. Put apples, hung yogurt, nutmeg powder, sugar, cinnamon powder and ice cubes in a mixer jar and blend till smooth.
  • Pour into serving glasses and serve chilled.
Flavoured Popcorn

Flavoured Popcorn

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Fusion

Key Ingredients:

  • Dried corn kernels

A tub full of these flavoured popcorn will help you enjoy a film that much more

Ingredients

  • Dried corn kernels ½ cups
  • Oil 1 tbsp
  • Butter 1 tbsp
  • Onion powder ½ tsp
  • Garlic powder ½ tsp
  • Red chilli powder ½ tsp
  • Black pepper powder ½ tsp
  • Salt to taste
  • Sugar ½ cup
  • Jaggery (gur), grated 1 cup

Methods

  • To make popcorn, put ½ cup of corn in a pressure cooker, add 1 tbsp of oil, mix and keep the cooker on high heat. Cover with lid but do not lock cooker. The corn will start popping and once it stops popping it is ready.
  • To make a spice mix, heat 1 tbsp of butter in a non-stick pan. Add onion powder, garlic powder, red chilli powder, pepper powder and salt and mix well for 1-2 minutes. (You may add ½ tsp lemon juice if you like).
  • For the caramel flavour, melt sugar and jaggery in a non-stick pan for 2-3 minutes. Stir occasionally so that the mixture does not burn and melts evenly. Once it turns brown it is caramelized.
  • Put half the popcorn in one bowl, pour hot caramel, toss well and serve. Put the remaining popcorn in another bowl, re-heat spice mix if cool and then pour over the popcorn. Mix it well and serve.
Vegetable Sausages

Vegetable Sausages

Prep: 8-9 hours

Cook: 20 minutes

Method: Moderate

Course: Snack

Type: Fusion

Key Ingredients:

  • Garbanzo beans and red kidney beans

Made especially for the vegetarians, these sausages are simply superb

Ingredients

  • Garbanzo beans (kabuli chana), soaked overnight and cooked 1 cup
  • Red kidney beans (rajma), soaked overnight and cooked 1 cup
  • Dried sage (optiona) ½ tsp
  • Dried oregano ½ tsp
  • Red chilli flakes ½ tsp
  • Fresh mint leaves, chopped ½ tsp
  • Butter 1 tbsp
  • Whole wheat flour 2-3 tbsps + to dust
  • Salt to taste
  • Oil to deep fry
  • Milk 2 to 3 tbsps
  • Cornflour 2 to 3 tbsps
  • Hot dog buns 4
  • Tomato sauce as required
  • as required

Methods

  • Put garbanzo beans, kidney beans, dried sage, oregano, chilli flakes, mint leaves and butter in a mixer jar and grind into a slightly coarse paste. Transfer it into a large bowl, add whole wheat flour and salt and mix well.
  • Dust the worktop with a little wheat flour. Grease your hands, take 2 tbsps of mixture and roll it on the worktop into a round long cylinder resembling a sausage (6-7 inches).
  • Heat oil in a non-stick pan. Take milk in small bowl and cornflour in a plate.
  • First dip the cylinders in milk, coat with cornflour place them in the pan and shallow-fry, rotating the cylinders, for 5-6 minutes or till they are evenly golden all around. Drain onto absorbent paper.
  • Halve the hot dog buns, spread tomato sauce and mustard sauce on both halves, place veg sausages inside and arrange them on a serving platter. Serve immediately.