Spicy Chicken Boti Wrap / Spicy Chicken in Tortillas

This new years, we had guests..lots of guests! It was mostly boys or rather Mens party time! Husband,brothers and friends....So I decided to give them all some time off their duties as fathers husbands and so on....And play just the right host and an understanding wife! I know , for some, I might sound too sweet...but I had a motive....One..a nice vacation , I was planning,and wanted Husby dear to juss fall for it, and two , my sis in law, whos also my friend, had come with her cute 2 month old baby , and wanted to spend all the time catching up with her and playing with the little one!
So heres quick party meal , packed together and sent for the boys to indulge!
I made them extra spicy and flavourful by adding some extra chilly and freshly ground garam masala, and balanced the spice with a cooling mayo n yogurt dressing and loads of salad!

They just loved it and I was the celebrity of the home for next few weeks!

Ingredients:
4 Flour Tortillas ( I used TEX MEX Salsito brand, sourced from www.foodesto.com , but you can use any brand you get near your place, or make your own using flour dough)
250 gms boneless chicken,cut into bite size pieces
1 small Onion,sliced
1 tsp Cream
1 tsp Garam Masala

For the Marinade:
2 tsp Ginger Garlic Paste
2 tsp Garam Masala
2-3 tsp Red Chilly powder
1 tsp Yogurt
1 tsp Salt

For Dressing:
3 tbsp Mayonaise ( I used Fun Foods eggless mayo, since its nice and light)
1 tbsp Yogurt , beaten
1 tsp Garlic Powder
1 tsp Mixed dried Herbs
1 finely chopped green Chilly

1 Cup Mint chutney ( Grind together a cup each of mins,coriander leaves with 2-3 green chillies to a paste)
2 Eggs ,lightly Beaten
1 Large Onion ,finely sliced
1 Cup Shredded Cabbage
1/2 Cup Juilliened Carrot
2 tsp Vinegar
1 tsp Sugar
1 tsp Red chilly powder
Chopped Coriander for garnish
Oil as required

Marinate the chicken pieces with all the marinade ingredients and refrigerate for atleast 1 hour.

Heat 2 tsp Oil in a pan and add sliced onion to it and saute till translucent.

Now add the marinated chicken and mix. Add garam masala and cream and fry on low flame till the chicken is cooked and moisture dries out.

Put out the flame and set aside.

Mix all the ingredients for dressing and whisk.

Mix together shredded cabbage,onion and carrot in a bowl and add vinegar and sugar to it and keep aside for 10 mins.
Now add red chilly powder and mix.

Heat a flat pan or girdle and  heat tortilla on low flame for 1 min. Place the tortilla on a plate.
Now drizzle some oil. on the hot pan and add some beaten egg and immediately stick the heated tortilla to it.
Roast till the egg is cooked .

Now place the tortilla with the egg side up on a plate.

Spread some of the dressing over it and add some of the cooked spiced chicken .
Add the cabbage and onion mixture over it and again drizzle some dressing and mint chutney over it.

Roll the tortilla as per instructions on the pack , and serve.

 

Crispy Chicken Wraps/Crispy Chicken Tortillas/Burrittos

Christmas festivities are over, and here comes Boxing day! And the much awaited new year bash .
And this year I m playing a hostess to my Sister In Law and friends! So all the more excited ,
planning meals and scrumptious cakes and desserts!
And this year , I plan to make it easy , yet delicious , and instead of slogging in the kitchen , I prefer spneding time and chatting up with my guests.
And the few recipes that will follow these , will do exactly do that.
So go ahead, throw a party , indulge your guests, without exerting yourself!

Ingredients:
2-5 Flour Tortillas ( I used Tex Mex Salsito brand, sourced from www.foodesto.com )

2 beaten Eggs
1 Medium Onion sliced
1/2 Cup Shredded Cabbage
1/2 Cup Juilliened Carrots
1/2 Cup Juilliened Capsicum
Juice of 1/2 a Lime
1/4 tsp Salt
1/2 tsp Sugar
1/2 tsp Red Chilly Powder/Paprika

For the Mayo spread:
2-3 tbsp Mayonaise
1 tbsp Yogurt
2 tsp Mixed herbs
1 tsp Garlic Powder
1/2 tsp Sugar

For the Chicken:
200 gms Boneless chicken breast, sliced into thin long pieces
1/2 tsp Salt
1 tsp Garlic Powder
1 tsp Red chilly powder
2 tsp mixed dried herbs
3-5 tbsp Panko Crumbs ( ordinary homemade crumbs will also do , but panko crumbs ,give an instant crunchy and golden texture) I got it from www.foodesto.com

 

1 Egg white and 2 tbsp maida or flour for dusting
Oil for deep frying


Mix together onions,cabbage,carrots and capsicum in a bowl and add salt, sugar,redchilly powder and mix them  with lime juice and keep aside.

Marinate chicken with salt,garlic powder, herbs and red chilly powder.
Dip the marinated pieces in flour ,then dip them in egg whites and finally in panko crumbs.

 

 

 

Deep fry the chicken in hot oil , till golden brown.

Mix together the mayonaise,yogurt,herbs,sugar and garlic powder and keep aside.

Heat the tortilla on a pan till just warm.

Keep it on plate.
Now drizzle some oil on the pan and pour some beaten egg over it and then place the tortilla over the egg on the pan. Allow the egg to cook and stick to the tortilla for 1-2 mins.

Now place the tortilla in a plate and spread the mayo mixture over it.

Place the fried chicken piece and top it with the vegetable salad mix.
Drizzle some more of the mayo mix over it , and roll the tortilla.
Serve with some of the salad and ketchup if required.

 

Roasted Bell Pepper Salsa

 

 

Oh.... I just love the Bell Pepper for their vibrant colors more than for anything else. Those Reds, Yellows and Greens just makes a dish more appealing. They impart an unique but a subtle taste and that's what I like about these veggies. 

Since my son loves his pastas and pizzas, I have to keep certain sauces handy. Also I prefer home made ones to the bottles ones so here is something I tried and which definitely turned out to be so much better than its ready made counterpart. 

And now for the best part.... this salsa can be bottled and stored in the fridge for upto 7 to 8 days.

Instead of simply cooking the peppers here I have roasted them. Which I think imparted a certain subtle smokiness and at the same time brought out the sweet flavor of bell peppers. Plus, the sweet scent of roasting peppers is magical. This Roasted bell peppers salsa is great on anything from pizza to salad and of course the pasta. Bell Peppers are a good source of vitamins A and C. Whether you roast your own or use them from a jar, these roasted peppers will definitely brighten you day with their sunny colors...

Ingredients:

1            Yellow Bell Pepper

1            Red Bell Pepper

1            Tomato

1 tbs      Olive Oil

6 to 7     Garlic Cloves

1/2 tsp   Thyme

1/2 tsp   Oregano

1 tsp      Red Chilli Flakes

1/2 tsp   Namak Shamak

1/2 tsp   Sugar

Method:

Cut and deseed the Bell Peppers. Drizzle some olive oil on it and grill them till the skin darkens little. Remove and cool a little and peel the skin.

Now roughly chop the bell peppers and the tomatoes.

 

Heat the olive oil in a pan. Add the finely chopped garlic, when lightly brown toss in the tomatoes and the bell peppers. Add the salt, sugar, the herbs (You can also add the mixed italian herbs) and saute till done.

Cool and store in a glass jar.

This salsa can be used as a dip or as a sauce for pasta or as a pizza topping.

Veggie Pita Pockets

Being a mom to a growing  kid can be quite a task…. Especially a skinny kid like mine.

So nutrition combined with visual appeal is the key here. 

Today I wanted to try something with veggie stuffing, which apart from being nutritious will also be a tummy filler.

Pita is a  flat bread, either round or oval in shape. Most pita are baked at high temperatures, causing the flattened rounds of dough to puff up dramatically. So when they are removed from  the oven  the layers  remain separated inside the deflated pita, which allows the bread to be opened into pockets.

I have added colorful veggies here. Veggies can be substituted with chicken.

Ingredients:

Bell Peppers                                  1/2 each

(yellow, red)   

    

Baby Corn                                      3

Onion                                              1

Garlic                                              4 cloves

Tomato ketchup                            2 tsp

Paneer                                          1 cup

Mixed herbs                                  1 tsp

Chilli flakes                                   1 tsp

Namak Shamak                           1/2 tsp

Oil                                                  2 tsp

Grated Cheese                            1/2 cup

Method:

Grill the pita bread lightly on a griddle.

Chop the Garlic, Onion and the Veggies finely.

In a pan, add the oil, when hot put in the finely chopped garlic. Saute till golden brown. Now add the onions and cook till transparent. Put in the vegetables, the tomato ketchup, the herbs, the chilli flakes and the salt. Cover and cook for 5 mins. Add the crumbled paneer and mix.

Your filling is ready.

Stuff the pita bread with the filling leaving a little space at the top. Now top off the pocket with the grated cheese.

Grill the pockets in the oven till the cheese melts.

Serve with Mustard and Sweet and Sour tomato sauce.

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Kids Delight - Warm foods to beat the rain