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.
Irachi Ishtew

Irachi Ishtew

Prep: 25 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Type: Fusion

Key Ingredients:

  • Boneless chicken
  • Coconut milk

Famous Kerala speciality – the combination of appam and ishtew is just too irresistible

Ingredients

  • Boneless chicken, cut into medium cubes 250 gms
  • Coconut oil 2 tbsps
  • Green cardamoms 6
  • Cloves 7 to 8
  • Black peppercorns 12 to 15
  • Star anise 3
  • Cinnamon 2 one-inch sticks one-inch sticks
  • Bay leaves 3
  • Fennel seeds 1 tsp
  • Medium onions, sliced 1½
  • Ginger, sliced 1 inch
  • Garlic cloves, sliced 4 to 5
  • Green chillies, chopped 3
  • Curry leaves 8 to 10
  • Salt to taste
  • Carrots, peeled and diced ¾ cup
  • Thin coconut milk 1 cup
  • Thick coconut milk ½ cup
  • Potatoes, peeled, cubed and deep fried 1 cup
  • Garam masala powder ½ tsp
  • Cumin powder ½ tsp
  • Dried fenugreek leaves (kasuri methi) 1 tsp
  • Coconut cream 1 tbsp

Methods

  • Heat coconut oil in a deep non-stick pan and add green cardamom, cloves, black pepper corns, star anise, cinnamon, bay leaf, fennel seeds, onions, ginger, garlic, green chillies, curry leaves and salt and saute till fragrant.
  • Add carrot and chicken pieces and mix. Add water and thin extract of coconut milk and cook it for 10 to 12 minutes.
  • Once the chicken is cooked, add potato cubes and mix.
  • Mix together thick coconut milk, garam masala powder, cumin powder, salt and dried fenugreek leaves, add to the pan and mix well.
  • Add coconut cream and mix well. Transfer into a serving bowl and serve hot with appams.
Tamatar Ni Gravy Ma Cutlet

Tamatar Ni Gravy Ma Cutlet

Prep: 40 minutes

Cook: 20 minutes

Method: Moderate

Course: Snack

Type: Fusion

Key Ingredients:

  • Tomatoes
  • Potatoes

Potato cutlets served with a flavourful tomato gravy

Ingredients

  • Tomatoes, chopped 1 cup
  • Tomatoes, pureed 1 cup
  • Medium potatoes, boiled, peeled, mashed 3
  • Oil 3 tbsps
  • Medium onions, chopped 3
  • Ginger paste 2 tsps
  • Garlic paste 2 tsps
  • Coriander powder 2 tsps
  • Cumin powder 1 tsp
  • Fresh coriander leaves, chopped 4 tsps
  • Fresh mint leaves, chopped 4 tsps
  • Vinegar (sirka) 1 tsp
  • Sugar 1 tsp
  • Green peas 2 tbsps
  • Garam masala powder 1 pinch
  • Salt to taste
  • Red chilli powder 1 tsp
  • Pav bhaji masala 2 tsps
  • Bread slices 4
  • Cornflour as required
  • Thin strips of yellow capsicum for garnish
  • Thin strips of green capsicums for garnish
  • Yogurt to drizzle
  • Fresh mint sprig to garnish

Methods

  • To make the gravy, heat 2 tbsps oil in a non-stick pan, add half the onions, 1 tsp garlic paste, 1 tsp ginger paste, mix and saute till fragrant.
  • Add 1 tsp coriander powder, ½ tsp cumin powder, tomatoes and tomato puree and mix it well. Cook for 5-6 minutes. Add 2 tsps coriander leaves, 2 tsps mint leaves, vinegar and sugar and mix well.
  • Take potatoes in a bowl, add green peas, remaining onions, remaining ginger paste, remaining garlic paste, garam masala powder, remaining coriander powder, salt, red chilli powder, pav bhaji masala and remaining coriander leaves and remaining mint leaves and mix well.
  • Trim the edges the bread slices, cut into small pieces, soak in water, squeeze out excess water by pressing between your palms and add to the mashed potato mixture and mix well.
  • Take cornflour in another bowl. Divide potato mixture into equal portions and shape them into cutlets.
  • Heat sufficient oil in another non-stick pan. Roll the cutlets in cornflour and shallow-fry, turning sides, till evenly cooked all around.
  • Add these cutlets to the gravy, mix gently and cook for a couple of minutes.
  • Transfer into a serving bowl, garnish it with yellow and green capsicum strips. Drizzle a little yogurt over them and place a mint sprig on top and serve.
Ambala Paneer Sandwich

Ambala Paneer Sandwich

By Hi Tea

Prep: 10 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Type: Fusion

Key Ingredients:

  • Cottage cheese (paneer)
  • Bread slices

Punjabis love paneer in practically any form – so here’s a sandwich stuffed with masaledar paneer

Ingredients

  • Bread slices 8
  • Cottage cheese (paneer) 100 gms
  • Salt to taste
  • Butter as required
  • Mint chutney 4 tbsps
  • Cheese slices 4
  • Chaat masala 2 tsps
  • Red chilli powder 2 tsps
  • Ginger, chopped 1 tsp
  • Green chillies, chopped 1 tsp
  • Lettuce leaves a few

Methods

  • Slice the cottage cheese into 4 thin slices and place on a plate. Sprinkle some salt over them and set aside for a few minutes.
  • Butter each bread slice and spread ½ tbsp mint chutney on each of them.
  • Place a cheese slice and a cottage slice on 4 slices. Sprinkle some chaat masala, red chilli powder, ginger and green chillies on top of cottage cheese slice. Top each sandwich with one of the remaining bread slices.
  • Spread some butter on top side of the sandwiches.
  • Heat a non-stick grill pan, brush some butter on it, place the sandwiches, 2 at a time, and grill on low heat, turning sides, till both sides are evenly golden.
  • To make the salad, chop some lettuce leave and put into a bowl. Add some mint chutney and toss well.
  • Serve the sandwich along with the salad.
Keema Matar Idiappam

Keema Matar Idiappam

By Hi Tea

Prep: 20 minutes

Cook: 50 minutes

Method: Moderate

Course: Snack

Type: Fusion

Key Ingredients:

  • Mutton mince
  • Green peas
  • Rice flour

This unusual combination of keema matar and idiappam will satiate you completely

Ingredients

  • Mutton mince (keema) 150 gms
  • Fresh green peas ½ cup
  • Oil 2 tbsps
  • Mustard seeds ½ tsp
  • Curry leaves 5
  • Dried red chillies, broken 4
  • Medium onion, chopped 1
  • Ginger-garlic paste 1 tbsp
  • Medium carrots, finely chopped 2
  • Green chillies, chopped 2
  • Coriander powder 1 tsp
  • Cumin powder ½ tsp
  • Red chilli powder ½ tsp
  • Medium tomato, finely chopped 1
  • Black pepper powder ½ tsp
  • Garam masala powder ½ tsp
  • Salt to taste
  • Ghee 1 tsp
  • Roasted rice flour (idiappam flour) 1½ cups

Methods

  • To make keema matar, heat oil in a non-stick pan, add mustard seeds and when they splutter add curry leaves and dried red chillies. Add onion and saute till light golden. Add ginger-garlic paste, mix and saute for 2-3 minutes.
  • Add carrots, green chillies, coriander powder, cumin powder, red chilli powder and mutton mince. Add a little and saute for a few minutes. Cover and cook on low heat for about 10 minutes or till the mince is cooked.
  • Add tomato and green peas and mix. Add black pepper powder, garam masala powder and salt cook till the mixture is dry.
  • To make stuffed idiappam, boil 1½ cups water in a deep non-stick pan and keep aside for 2 minutes. Add ghee, salt and rice flour and mix well.
  • Cool the mixture slightly. Knead into a dough while it is still lukewarm.
  • Heat sufficient water in a steamer. Brush an idli mould with some oil.
  • Fill an idiappam press with the dough and press a layer into each dent of the idli mould. Close the steamer with the lid and steam for 8-10 minutes or till idiappams are well cooked.
  • Serve them hot with keema matar.
Kerala Fish Curry with Appam

Kerala Fish Curry with Appam

By Hi Tea

Prep: 16 hours

Cook: 50 minutes

Method: Moderate

Course: Snack

Type: Fusion

Key Ingredients:

  • Basa fish
  • Raw rice
  • Parboiled rice

This is eaten as a breakfast snack in most Kerala homes at least once a week

Ingredients

  • Basa fish fillets 250 gms
  • Coconut oil 2 tbsps
  • Mustard seeds 1 tsp
  • Fenugreek seds (methi dana) ½ tsp
  • Curry leaves 10
  • Green chillies, slit 3
  • Ginger, chopped 2 tbsps
  • Garlic, chopped 2 tbsps
  • Medium onions, chopped 2
  • Salt to taste
  • Turmeric powder 1 tsp
  • Red chilli powder 1 tsp
  • Crushed black peppercorns 1 tsp
  • Medium tomatoes, chopped 2
  • Coconut milk 300 ml
  • Tamarind pulp 1 tbsp
  • Raw rice 200 gms
  • Parboiled rice 100 gms
  • Sugar 2 tbsps
  • Yeast 1 tbsp

Methods

  • To make fish curry, heat coconut oil in a deep non-stick pan, add mustard seeds, fenugreek seeds, curry leaves and green chillies and let the seeds splutter. Add ginger, garlic, onions and salt, mix and saute till onions are lightly browned.
  • Add turmeric powder, ½ tsp red chilli powder, crushed black peppercorns, tomatoes and a little water and cook for 10 minutes.
  • Cube fish fillet and marinate with some salt and remaining red chilli powder for 5 minutes.
  • Add 200 ml coconut milk and tamarind pulp and mix well.
  • Add fish, mix gently and cook for 2-3 minutes.
  • To make the appam, rinse both the rice together a couple of times. Soak them overnight.
  • Drain and put them in a mixer jar and grind to a fine batter. Transfer into a deep vessel. Add salt, sugar and remaining coconut milk and mix nicely. Let it ferment overnight.
  • Add yeast and mix well and set aside for the yeast to prove.
  • To make the appam, heat a non-stick appam kadai, pour a ladle full of batter in it and swirl the kadai so that the batter spreads evenly on the sides. Most of the batter collects in the centre.
  • Cover the kadai and let appam cook. The base would become nicely light golden.
  • Serve the appam hot or warm with fish curry.