Frankie roll recipe – Roti Roll

Ingredients 4 wheat/flour tortillas 2-3 tbsp cilantro leaves (chopped) 1 onion (chopped) 1 tomato (chopped) 2-3 green chilies finely chopped 1 teaspoon ginger garlic paste ½ tsp turmeric powder 1 tsp cumin powder 1 teaspoon lemon juice salt & pepper, to taste 2 tbsp grated cheese 2-3 tbsp olive oil For different fillings- Vegetables- 1 cup of assorted vegetables like carrots, zucchini, mushrooms, capsicum, cabbage, green beans etc Eggs – 1 or 2 eggs as desired with assortment of grated or minutely chopped vegetables Paneer (cottage cheese)- 2 cup of paneer diced Chicken- 2-3 boneless skinless chicken breasts shredded Method Preparing Filling * In a wok heat oil on medium flame. * Add chopped onion. Fry till they turn golden brow. * Then, add ginger garlic paste followed by chopped tomatoes. Mix them and cook for few minutes. * The spices are then added- pepper, salt, turmeric powder, cumin powder and lemon juice. * Let the spices cook for further few minutes. * Lastly, you can add vegetables, eggs, chicken or paneer according to the type of frankie you want to have. * When the filling is cooked, add cilantro leaves and let it cool at room temperature. ** Only chicken frankie will take longer time to cook. ** For eggs, you will have to beat them and make into diced omelet. Preparing Frankie * Take a non stick with 1 tbsp oil. Heat it and add a tortilla. * If you want you can brush a side of tortilla with egg also. * Flip and cook from both sides, adding the filling on one side. * Add grated cheese and roll the tortilla. * Serve hot with tomato sauce or green chutney.

Stuffed Chicken Wings

Ingredients 1 kg medium-sized chicken wings 250 g minced chicken 2 tablespoons fish sauce 2 spring onions, finely chopped 1 tablespoon finely chopped fresh coriander 1 large clove garlic 1 teaspoon sugar 1 teaspoon black pepper 1 fresh kaffir lime leaf, very finely shredded rice flour or plain (all-purpose) flour for coating oil for frying Method: Cut the chicken wings in two pieces and save the top joint of the chicken for another dish. For this recipe you need just the middle joint and the wing tip. With a small, pointed knife remove bones from mid-joint. Run the knife around the top of each bone, push the flesh down to expose the bone and carefully twist each bone out. Put mince in a food processor with the fish sauce, spring onions and coriander. Crush garlic to a paste with the sugar and add together with the black pepper and shreds of lime leaf. Process until well mixed. Fill each chicken wing with mixture but do not overfill or they will burst when steamed. Secure tops with small poultry skewers or cocktail sticks. Place the wings on heatproof plates and steam over boiling water for about 7 minutes. Leave to cool. Roll in rice flour or wheat flour and dust off excess. Heat oil in a wok and deep-fry the wings until they are golden brown. Drain on paper towels and serve with a dipping sauce or bottled chilli sauce.

Malai Kofta
Mash the potatoes.Mix all the ingredients.Pour in it the egg.Then fry these in oil
Ingredients
Potato 1 kg
Oil (for cooking)
Turmeric 25 gm
Kishmish 25 gm
Peanuts 25 gm
Coconut powder 25 gm
Red chilli 30 gm
Salt 20 gm
Garam masala 20 gm
Zeera 30 gm
Maida 30 gm
Fresh coriander 1/2 (bunch)
Fresh mint 1/2 (bunch)
Curry pata 5 gm
Eggs 6
Chat masala 15 gm
Sauce
Kaju 100 gm (blended)
Sesame seeds (til) 100 gm
Coriander powder 100 gm
Red chilli 50 gm
Curry pata 5 gm
Coconut powder 100 gm
Garam masala 50 gm
Salt 10 gm
Brown onions 100 gm
Haldi 10 gm
(Boil all these ingredients in the stock for 1 hour)
Cooking Directions
Mash the potatoes.
Mix all the ingredients.
Pour in it the egg.
Then fry these in oil.

Sweet and Salty Meat
Cook Time " " Serves
30 Mins "" 2 - 3
A new taste and a perfect combination of undercut meat with capsicum, pineapple and a tangy sauce. It goes best with vegetable rice or egg fried rice.
Ingredients
Undercut meat 350 gm
Corn flour 2 tsp
Red capsicum 1 (de-seeded and cubed)
Green Capsicum 1 (de-seeded and cubed)
Onion 1
Pineapple pieces 450 gm
Garlic 2 cloves (chopped)
Eggs 2 (beaten)
Spring onions 2 (cut lengthwise)
Salt 1 tsp
Oil 2 tbsp + for frying
For sauce:
Vinegar ½ cup
Sugar ½ cup
Tomato ketchup ¾ cup>/br> Chicken stock 1 cup
Soy sauce 2 tbsp
Corn flour 2 tbsp
Salt ½ tsp
Cooking Directions
Cut undercut into ½ inch thick pieces of meat, apply salt and keep aside.
Heat oil in a wok, coat meat pieces first with egg and then corn flour, fry till golden.
Heat 2 tbsp oil in a wok, fry garlic and onion, spring onions, capsicums and pineapple pieces.
Mix sugar, tomato ketchup, chicken stock, soy sauce, corn flour and salt in vinegar, put in wok.
Cook for 5 minutes.
Add the beef and mix.
Pour the dish in a serving bowl.
Serve hot.

vegetable Rava Idli
Perfect snack either for morning breakfast or tea time evening snack Filed in Appetizers and Snacks Serves 4 people
Ingredients
1 cup Suji rava
1 cup curd
1/2 tsp baking soda
1 cup mixed vegetables like carrot , green peas and french beans
3-4 green chillies chopped
1 tbsp ginger minced
5 cashew nuts broken into small pieces.
1 tbsp mustard
1 tbsp chana dal
1 tbsp jeera
2 sprigs curry leaves
ghee/oil for tempering
salt to taste
sugar 2 tbsp
Directions
Dry Roast rava and put it in a bowl.put 2-3 tbsp oil and mix well.it vl form a crunchy texture.,
Then put b.soda and curd and mix well and keep it aside for 4-5 hrs.if u like to have the idli bit sour u can leave it overnight at room temperature.
After 5 hrs , put little water around 1/4 cup to bring consistency to the batter , add mixed vegetables , chopped green chilli, minced ginger , salt and sugar and mix .
In a pan , put 2-3 tbsp ghee , when hot put mustard,when it splutters,put cashews broken , chana dal,jeera and curry leaves and pour this tadka onto the batter and mix well .
grease the idli plates with ghee and pour in a ladle this idli batter into the idli plates and steam it for 10-15 minutes . Remove it from idli plates and serve hot with your choice of chutney.

Szechuan Soup

Prep Time
15 - 20 Mins
Cook Time
25 - 30 Mins
Serves
3 - 4






Ingredients
Boneless chicken ½ cup
Chicken Stock 3 - 4 cups
Carrot 1 small size
Capsicum ½ medium
Cabbage ¼ small
Spring onions 2
Corn starch 3 tbsp
Salt 1 tbsp
Sugar ½ tbsp
Vinegar 3 tbsp
Szechuan Peppercorn 8 – 10
Chinese salt as required
Red chili paste 1 tbsp
Red food color (a pinch)

Cooking Directions
Cut the boneless chicken into small pieces.
Also, cut the carrot and cabbage into small pieces.
Chop the spring onion and crush Szechuan peppercorn.
Mix the corn starch in a quarter cup of water, along with salt, vinegar, sugar, red chili paste and Szechuan pepper.
Heat the chicken stock and put carrot, cabbage, spring onion and capsicum, cook on high heat.
Now gradually add the corn starch mixture in a thin stream while stirring slowly in one direction.
Bring to boil and add Chinese salt, chicken and pinch of red food color.
Stir and serve hot.