Tarun Shetty, executive chef of Smaaash, Mumbai shares delicious monsoon recipes.
Spicy chicken broth and wonton soup
Image used for representational purpose only. Photograph: Anita Aikara/Rediff.com
Ingredients:
- 200 ml chicken stock
- 3 nos wonton sheets
- 90 gm minced chicken
- 5 gm ginger
- 5 gm garlic
- 10 gm green onion
- 3 gm bird eye chilli
- 15 gm Chinese cabbage
- 5 ml soya sauce
- 5 ml vinegar
- 5 ml sesame oil
- Salt to taste
- White pepper powder
Method:
- Cook chicken mince along with ginger, garlic, green onions, soya sauce, vinegar, salt and white pepper powder.
- Fill this mixture in wonton sheets and close it from the sides.
- Heat chicken stock and toss in the Chinese cabbage, bird eye chili and chicken wontons.
- Let it boil for around 10 minutes. Check if the wontons are cooked.
- Once done, remove it in a soup bowl and serve it hot.
Dal and chicken kheema pakoda
Ingredients
- 15 gm channa dal
- 50 gm chicken kheema
- 15 gm chopped onions
- 5 gm chopped garlic
- 5 gm chopped ginger
- 5 gm fresh corriander
- 1/5 tsp garam masala
- 1/5 tsp turmeric powder
- 1/5 tsp roasted cumin powder
- 1/5 tsp red chilli powder
- 1 tsp salt
- 2 slices of bread
- 50 ml green chutney
For the batter
- 100 gm besan
- 5 gm baking soda
- Salt to taste
- 1/5 tsp red chilli powder
- 50 ml water
- Oil for frying
Method
- Boil channa dal and drain out the water.
- Cook chicken kheema along with onions, garlic, ginger and the masalas.
- After the chicken is cooked, finish it of with chopped corriander and salt as per taste. Add boiled channa dal and mix well.
- Take two slices of bread and apply chutney on them.
- Stuff with kheema mixture on one slice and cover with the second slice. Make sure you add chutney to the slice before placing it over the kheema mixture.
- Make a batter using all ingredients. Dip the kheema sandwich into the batter, put it in hot oil and fry until golden brown. Remove in 8-10 minutes.
- Cut into 4 pieces and serve with spicy green chutney and a hot cup of masala chai.
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