We'd asked you, dear readers, to share your favourite Ramzan recipes.
Reshma Aslam shares some yummy chicken recipes. You can share yours too!
Chicken Moon Pie
![Chicken Moon Pie](//im.rediff.com/getahead/2016/jun/03chicken-moon-pie.jpg?w=670&h=900)
IMAGE: Chicken Moon Pie Photograph: Tammy Green/Creative Commons
Ingredients
For the filling
- 1/4 kg minced chicken
- 1/2 tbsp ginger garlic paste
- 1 tsp chilli paste
- 1 medium onion chopped
- 1/2 cup sweet corn boiled
- 2 tsp pepper powder
- 1/4 cup fresh coriander chopped
- 1/4 cup cheese grated
- I tbsp oil
- Salt to taste
For the crust
- 1 and 1/2 cups of water
- 1 tbsp salt
- 100 gm unsalted butter
- 1 and 1/2 cup all purpose flour
Method
For the filling
- Heat oil in a pan.
- Add washed and drained kheema.
- Add salt, ginger garlic paste, chilli paste.
- Allow it to cook till the water in the kheema dries up.
- Add chopped onions and mix well.
- Add sweet corn, pepper powder and cheese.
- Add fresh coriander leaves and mix well.
- Allow it to cool.
For making the crust
- Heat water in a pan and allow it to boil.
- Add salt and unsalted butter. Stir well.
- When butter dissolves, add flour and keep stirring so no lumps are formed.
- Keep stirring till a ball is formed and all the flour comes on one side.
- Remove from gas and allow it to cool.
- Knead it into a smooth dough.
- Make small balls and roll them into small rotis.
- Place a spoonful of the filling in the centre. Fold the ends towards the centre and seal it.
- Repeat with the rest of the dough and filling.
- Place them in a plate and refrigerate for an hour or so.
For frying
- Beat two eggs and keep aside.
- Take bread crumbs in another plate.
- Heat oil in a frying pan.
- Take each piece and dip in the egg, then roll it over the bread crumbs and deep fry in hot oil.
- Serve hot.
Butter paper chicken
![Butter Paper Chicken](//im.rediff.com/getahead/2016/jun/03butter-paper-chicken.jpg?w=670&h=900)
IMAGE: Butter paper chicken. Photograph: stu_spivack/ Flickr/Creative Commons
Ingredients
- 1/2 kg minced chicken
- 1 tbsp ginger garlic paste
- 1/2 tbsp chilli paste
- 2 tbsp mayonnaise
- 3 to 4 tbsp bread crumbs
- 1 cube grated cheese
- 1 tsp garam masala powder
- 1 tbsp roasted masalas (whole red chilli, saunf, coriander seeds, zeera roasted and ground)
- Some butter paper sheets
- Salt to taste
- Oil for frying
Method
- Wash and drain kheema very well. Add salt.
- Add ginger garlic paste, chilli paste and mix well.
- Add mayonnaise, garam masala powder and mix well.
- Add roasted masala.
- Add cheese and mix well.
- Refrigerate for an hour or so.
- Grease the palm of your hand and make small rolls from the dough.
- Use bread crumbs to tighten the mixture.
- Take butter paper sheets and on one corner place these oval shaped kebabs.
- Roll it like a chocolate.
- Refrigerate for half an hour.
- Heat oil in pan and fry them for two minutes till the butter paper turns slightly golden.
- Allow it to cool. Before serving, remove the butter paper.
- Serve it with a chutney of your choice.
Chicken Sizzler
![Chicken Sizzler](//im.rediff.com/getahead/2016/jun/03chicken-sizzler.jpg?w=670&h=900)
IMAGE: Chicken Sizzler Photograph: Pawan Kesari/ Flickr/Creative Commons
Ingredients
For the chicken
- 1/2 kg chicken breast cut into small pieces
- 2 tbsp vinegar
- 1 tbsp soya sauce
- 1 tsp pepper powder
- 1 tbsp ginger garlic paste
- 2 tbsp corn flour
- 1 tbsp maida
- 1/2 tsp baking powder
- 2 eggs
- 1/2 cup water
- Oil for frying
- Salt to taste
For the gravy
- 7 to 8 flakes of garlic chopped
- 1/2 cup sweet chilli sauce
- 1 tbsp soya sauce
- 1/2 tsp chilli flakes
- 1 tbsp corn flour
- 1/2 cup spring onions chopped
- 1 capsicum diced
- 2 tbsp oil
- Sizzler plate
Method
To make the chicken
- Wash and drain the chicken pieces.
- In a mixing bowl, add chicken pieces.
- Add salt, ginger garlic paste, vinegar, pepper powder, soya sauce and mix well.
- Add maida, corn flour and baking powder. Mix well.
- Add the eggs.
- Ensure that chicken pieces are coated well. If required, you may also add a few spoons of water.
- Reserve for 10 to 15 minutes .
- Heat oil in a pan for 15 minutes.
- Deep fry the chicken till it turns golden brown
- Keep aside.
For gravy
- Heat oil in a pan.
- Add chopped garlic and sauté till it turns brown.
- Add sweet chilli sauce and soya sauce.
- Stir well and add chilli flakes.
- Add some water in corn flour to make a paste. Add this to the pan.
- Allow it to boil.
- Add capsicum and spring onion.
- Add chicken pieces and cook for about five minutes. Mix well.
To assemble
- Heat the sizzler plate before serving and add chicken while it is still hot.
- Serve with fried potatoes and plain fried rice.
Cosmic Chicken
![Cosmic Chicken](//im.rediff.com/getahead/2016/jun/03cosmic-chicken.jpg?w=670&h=900)
IMAGE: Cosmic Chicken. Photograph: Nithyasrm /Creative Commons
Ingredients
- 1/2 kg chicken breast cut into small pieces
- 1 tbsp vinegar
- 1 tbsp ginger garlic paste
- 2 eggs
- 1 tsp roasted cumin seeds powder (jeera)
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 1 tbsp oyster sauce
- 1/2 tbsp chilli sauce
- 1 tbsp roasted besan (gram flour)
- 1 cup bread crumbs
- 1/4 cup sesame seeds
- Salt to taste
- Oil for frying
Method
- Wash and drain the chicken well.
- In a mixing bowl, add chicken.
- Add vinegar, ginger garlic paste, salt, cumin seeds powder, coriander powder, red chilli powder, oyster sauce, chilli sauce and besan.
- Mix well and refrigerate for an hour or so.
- Spread the bread crumbs on a plate, add the sesame seeds and mix well.
- Roll each piece of chicken in the bread crumbs and sesame seeds mixture and refrigerate for some time.
- Heat oil in a deep pan.
- Fry the chicken pieces in batches till they turn light brown.
- Serve hot with green chutney or sauce.
Mutton Chapli Kebabs
![Mutton Chapli Kebabs](//im.rediff.com/getahead/2016/jun/03mutton-chapli-kebab.jpg?w=670&h=900)
IMAGE: Mutton Chapli Kebabs. Photograph: Murcotipton/Creative Commons
Ingredients
- 1 kg mutton minced
- 4 tomatoes chopped
- 2 medium onions chopped
- 8 to 9 green chillies chopped
- 2 eggs
- 2 tbspn roasted masala
- 1 1/2 tbsp garam masala powder
- 2 tbspn ginger garlic paste
- Oil for frying
- Salt to taste
For roasted masala
- 20 gm Kashmiri chilli (whole)
- 20 gm coriander seeds
- 20 gm cumin seeds
- 20 gm fennel seeds
Method
To make masala
- Dry roast all the ingredients and grind it into a fine powder.
- Fill and store it in a container. Use it to add extra taste to your kebabs, pakoras or even omelets.
To make kebabs
- Wash and drain the kheema well.
- Add salt, chopped onions, tomatoes and chillies. Mix well.
- Add ginger garlic paste, roasted masala and garam masala powder.
- Add eggs and mix well.
- Refrigerate for 2 to 3 hours.
- To make kebabs, make small balls and flatten with your hands.
- Deep fry in hot oil till they turn golden brown.
- Serve hot with onion rings.
Do you have interesting Ramzan recipes to share?
E-mail your recipes getahead@rediff.co.in (subject: Ramzan Recipes) along with your NAME, LOCATION and a brief description of the recipe.
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