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.