Chicken Potstickers

Chicken Potstickers - Brenda Shenoy

Ingredients

1 pound ground chicken

2 tablespoons garlic, minced 

2table spoons fresh ginger, minced

2 tablespoons shallots, minced

1 cup chunky peanut butter  1/4 cup brown sugar

2 tablespoons Thai hot chili paste
2 tablespoons fresh basil leaves, chopped

2 tablespoons fresh cilantro leaves, chopped

30 wonton wrappers

Directions
In a hot pan saute ground chicken, garlic, ginger and shallots together until the chicken is thoroughly cooked. Drain off the excess fat and mix the chicken together in a bowl with the peanut butter, brown sugar, chili paste, basil and cilantro. Chill the mixture, and then wrap in wonton wrappers. Bring the edges into a corner or simply fold into triangles, using a dab of water to "glue" the edges. In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Steam the pot stickers in the steamer basket for 8 to 10 minutes until the wrappers are translucent, and serve with sauce.

Chicken Wings In Hot Siracha and Honey Sauce

Chicken Wings In Hot Siracha and Honey Sauce - Poorvi Shenoy Prabhu

Recipe

In a bowl whisk baking powder, smoked paprika, salt,lemon pepper, and black pepper. Marinate chicken wings one by one pat out he extra. Preheat the oven at 200. Then on a wire rack apply oil so the wings don't stick. Place the wings in the oven for 30minutes but keeping flipping at 10 minutes interval and cook till done. In bowl add sesame oil,siracha sauce and honey. Dip the wings in the sauce. Garnish with sesame seeds.

Desi Corn Spinach & Cheese Quesadillas

Desi Corn Spinach & Cheese Quesadillas - Tanushree Aich

Recipe

Ive used store bought malabar parathas here to save time smile emoticon had a use by date to consume these & dint want to eat the conventional roti-sabzi so these quesadillas!!
U can make rotis just like the way u normally do, just roast them well until they get a crisp exterior,
These malabar parathas have been just pan roasted till crispy!!

For the filling
1 cup boiled corn kernels
4-5 cloves garlic
1/4th cup chopped bellpeppers
1/4 th cup Washed n chopped spinach leaves
1 tbsp maida
2 tbsp butter
1/2 cup milk
1/4cup cheese
Chilly flakes
Italian seasoning
Salt to taste

Method

In a wok add the butter, add the maida
Roast a little, add the milk gradually ensuring there aint any lumps. This is ur white sauce, if it thickens add some more milk till u get the desired consistency.
Now add the chopped garlic, toss in boiled corn, bellpeppers, spinach
Cook briefly for 2-3 mins, add the salt, seasoning & chilly flakes
Add grated cheese
The filling needs to be semi dry... Neither too watery nor too dry... Keep it moist n supple

Now fill these into halved parathas, fold & pan roast them a little till the cheese melts & the exterior gets crisp!!
Easy n quick one ...

Chicken Enchiladas

Chicken Enchiladas - Preethi Mukesh Rao

Ingredients :
2 tbsp oil
1 onion diced
2 cups boneless chicken diced into small 1/2-inch pieces
Salt and pepper
1 cup chopped brussel sprouts
Half cup cooked black beans
8 flour tortillas (I have used Wheat tortillas)
3 cups shredded cheese
1 cup Homemade Enchilada Sauce or storebrought Enchilada sauce

Method:
In large pan, heat oil.
Add onion and saute for 3 minutes.
Add diced chicken and season with salt and pepper.
Add in the brussel sprouts and chicken. Saute until the chicken is cooked through. Remove from heat and set aside.
To assemble the enchiladas- Lay out a tortilla, and spread two tablespoons of enchilada sauce over the surface of the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with some cheese.
Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining tortillas. Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining cheese.
Bake uncovered for 20 minutes. Remove from oven and serve immediately

http://olivegrill.blogspot.com/.../chicken-enchiladas.html

Korean Fiery chicken

Korean Fiery chicken - Madhukantha Kamath


Recipe credit Manjusha Sreeshob I had seen on Reshma Chander's fb .

Soak long red chilies in water n make a paste with little ginger n garlic added in it .
marinate the chicken pieces in this paste with salt 1/4 tsp sugar and 1 tsp of honey, red chili flakes soya sauce pepper pwd salt n some chopped ginger n garlic .
in a pan add oil 1 tbsp ,add marinated chicken n cook on sim for 15 to 20 mins with lid closed and masala coats the chicken . garnish with spring onion leaves n little fresh coriander. the most yummiest chicken dish is ready...

Vietnemese veg Rice Rolls

Vietnemese veg Rice Rolls - Sarita Bhat

Falafel

Falafel - Sahana Pai

http://sahana-pai.blogspot.in/2012/10/hummus.html

Pizza

Pizza - Preethi Prasad

For the recipe, Please follow this link, https://preethicuisine.wordpress.com/2015/08/18/fusion-pizzamy-style/

Tomato Pizza

Tomato Pizza - Preethi Prasad

For the recipe, Please follow this link, https://preethicuisine.wordpress.com/2015/07/06/tomato-pizza/

Corn Tacos

Corn Tacos - Roopa Nitin

Recipe :
Ingredients :

• Taco shells-12
• Boiled sweet corn-1cup
• Onions chopped-1/2cup
• Tomatoes deseeded & chopped-1/2cup
• Taco sauce-1/2cup
• Processed cheese grated-1/2cup
• Coriander leaves chopped -1/4cup
• Salt to taste

Taco Sauce (can be stored in refrigerator)
(Mix together)

• Tomato Sauce-1cup
• Paprika-1/2tsp
• Chilli pd-1/4tsp
• Pepper pd-1/4 tsp
• Cummin pd-1/4 tsp
• Garlic pd-1/4 tsp
• Oregano-1/4tsp
• Water-1/4cup
• Vinegar-2tsp
• Salt 

Method :

• Heat taco shells keeping in pre heated oven for 2 mins (optional)
• Mix together corn,tomatoes,onions,salt & coriander leaves
• Fill taco shells with the mixture top it with taco sauce and grated cheese. Serve immediately 
• Prarthana Pai 
• If u don't want to make sauce u can use pizza sauce or any other sauce of ur choice

Homemade Ricotta Cheese

Homemeade Ricotta Cheese - Preeti Prasad

Recipe:

• Full cream milk 2 lts
• Thick cream /Full cream 500 ml
• Salt -less than 1/2 tbsp
• White vinegar - 75 ml

Method

• Mix the milk ,salt and cream in a heavy bottom pan.Keep it on medium flame for 20 mins.Once you see the thin layer of cream being formed add vinegar and stir for 15 secs.After 2 mins switch off the flame.
• Leave it aside for 20 mins.The curd gets collected on the top.
• Use a muslin cloth or collander to strain the cheese and seperate the whey.Collect the whey in another vessel.Hang the muslin cloth to a tap and keep a vessel below to collect the whey for 30 mins .
• Then keep it in a perforated container or vessel with a bowl underneath so that the remaining whey will drip out.Keep it in frigde for about 2 to 2.5 hrs so that the cheese becomes firm.

Melting Moments Croquettes

Melting Moments Croquettes - Tanushree Aich

Recipe:

4 big boiled n mashed potatoes
1/2 cup soaked n drained poha/ beaten rice
Grated ginger
Chopped green chillies
Chopped spring onions greens n bulb kept separately
Chilly pwdr
Roasted cumin pwdr
Amchur pwdr
Chaat masala
Chopped coriander
Cheese cut into cubes
Pepper

In a bowl mix together mashed potatoes, poha, chilli pwdr, cumin pwdr, chaat masala, amchur, chopped coriander, chopped spring onion greens, grated ginger n salt
Alongside in a small wok, phanna kayli just saute chopped onions n green chillies a little
Add to the potato mash
Make small flat balls with ur hands, place the cheese cubes in the centre, sprinkle some pepper n seal them giving them any shape u desire
For the coating u could use corn starch or rice flour or dip the croquettes in egg/ cornflour slurry n coat with bread crumbs
Deep fry these till evenly browned.
Serve hot as a snack with sauce & tea !!

Schezuan Pakoda

Schezuan Pakoda - Nandini Kini

http://www.kiniskitchen.blogspot.in/.../schezwan-pakoda.html

Chicken Momos

Chicken Momos - Tanushree Aich

Ingredients

For the Dough:120 gm refined flour
1/4 tsp baking powder
1/2 tsp salt water - for kneading

For the Chicken Filling:1 cup chicken - minced
1/2 cup onions - finely chopped
1/4 tsp black pepper powder
1 Tbsp oil
1/2 tsp garlic paste
1/2 tsp soya sauce
Salt - to taste
1/4 tsp vinegar

Knead into a dough n let it rest for abt an hr. Roll out super thin puris n stuff them with a teaspoon full of filling. Steam for abt 25-30 mins on low & ur momos r ready!

HUMUS MIDDLE EASTERN DELICACY

HUMUS MIDDLE EASTERN DELICACY - VIDYA PAI
recipe:

1 cup boiled white chana 2 garlic peeled 4 tablespoon of olive oil 2 green chilli
method: 

grind to fine paste chana garlic and g chilli vd 2 spoon off olive oil & salt ... now spread this in a serving plate deco vd olive slices sprinkle olive oil.

Zucchini and Mushroom Pizza

Zucchini and Mushroom Pizza - Nandita Pai Shirali

Recipes:

Pizza: http://nansyumyums.blogspot.in/2014/06/zucchini-and-mushroom-wholewheat-pizza.html

Pizza Base: http://nansyumyums.blogspot.in/2014/06/how-to-make-pizza-base-homemade.html

Fish in Bechamel Sauce

Fish In Bechamel Sauce - Shilpa Gollikere

Recipe link

http://cookwithkary.blogspot.com/2010/09/fish-in-white-bechamel-sauce.html

Stuffed french cheesy toast stuffed with olives

Stuffed french cheesy toast stuffed with olives - Suman Bhat
Recipe:stuff some shredded mozerella cheese mixed with sliced black olives between two white bread slices.in a a bowl beat two eggs add to it salt green chillies chopped fine /pepper lil coriander leaves and beat well.heat a non stick tawa ...add a tsp ghee or oil if ur health diet conscious...Once hot...put the sandwich we made earlier slowly.on top of it add two to three tsp egg mixture....till slice is well covered and turn immediately on other side and repeat the process.now keep flipping slowly and cook on medium flame till both sides done.and cheese melty and nice.remove from gas cut into two half's garnish with extra olives if u like it else ur sandwich is ready to be served.

Dulce De Liche

Dulce De Liche - Nutan Shenoy-Kini

Recipe:

Take a tin of sweetened condensed milk. Plz do not tamper the seal. Place it horizontally (sleeping position) immersed in water in a pressure cooker. Pressure cook fr 1 whistle on high. After 1 whistle, sim the flame n pressure cook for another 20 min. Put off flame. Wait for cooker to cool on its own n then tk the tin out. Wait for the tin to cool completely. Open the seal n voila !! Dulche is ready. Its a Latin American topping for desserts, cakes etc. Excellent on no-bake cream cheesecake Do try it.

Funnel Cake

Funnel Cake - Brenda Shenoy(paula deens recipe)

Ingredients

2 cups milk
1 egg, beaten
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon sugar
1/2 stick (4 tablespoons) melted butter
Powdered sugar, for topping

Directions
Combine milk, egg, vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar and gradually add to wet ingredients. Beat with a mixer until a smooth batter forms. Fold in melted butter. Pour batter into a funnel or squeeze bottle while using your index finger to stop the flow of the batter. Bring the funnel over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. Fry for 2 to 3 minutes until golden brown and slightly puffed. Sprinkle with powdered sugar.