HOTCHULHA

Ingredients:

• Pasta Penney – 1.5 cups
• Fire roasted Tomato Sauce – 14 oz can.
• Kidney Beans – 1 Cup – Cooked or Soaked for 6 hours.
• Chicken Brest – Cut into bite sized pieces.
• Pepper -1/2 Teaspoon
• Salt to taste
• Olive Oil – 1 Tablespoon
• Cheese – Optional
• Dry Basil – ½ Teaspoon
• Dry Oregano – ¼ Teaspoon
• Dry Parsley – ¼ Teaspoon
• Water – 14 Oz.

Method: 

1. Puree the Tomatoes from the Can.
2. In a crockpot put all the above things except pasta and set it high for 5 hours.
3. After 4 Hours and 15 minutes, put pasta, mix it well, and let it cook for remaining 45 minutes.
4. Serve it hot. Sprinkle cheese before serving.

Ingredients:

• Chicken Breast  –2 pieces
• Dried Pitted Plums – 10 – Chopped
• Green Olives – 10 – Chopped
• Capers – 1 Tablespoon with liquid
• Frozen Artichokes – ½ Cup
• Oregano – ½ Tablespoon
• Brown Sugar – 1 Tablespoon
• Salt & Pepper – as needed
• Jalapenos – 1 Teaspoon
• Olive Oil –  2 Tablespoons
• Grape Juice – ¼ Cup
• Garlic – 2 Cloves – Minced
• Balsamic Vinegar – ½ Teaspoon

Method:

1. In a bowl put chopped Plums, Olives, Capers, Jalapenos, Artichokes, Olive Oil, Balsamic Vinegar, salt and pepper and mix it well.
2. Place Chicken breast pieces on a baking dish. Put the dried plum mix evenly over the chicken. Marinate the Chicken in refrigerator for an hour.
3. Preheat oven to 350 ⁰ degrees.
4. Sprinkle brown sugar over the marinated chicken evenly. Pour the Grape juice over this.
5. Bake the chicken for 45 minutes, basting with the juice over the chicken 2-3 times while baking.
6. Transfer this chicken to a serving plate and Serve it with Cooked Couscous.

Ingredients:

• Chicken Breast – 1 – Cut it into medium size pieces.
• Curd – 1/2 Cup
• Ginger garlic paste – 2 Tablespoons
• Turmeric powder- 1/4 Teaspoon
• Coriander powder – 1 Teaspoon
• Coriander leaves – 1/4 Cup – Chopped
• Coriander leaves – 2 strings for Garnish
• Red chillis powder – 1 Teaspoon
• Green chillis – 7 – cut them in long lengths
• Fennel seeds – 1/2 Teaspoon
• Fenugreek Seeds – 1/4 Teaspoon
• Cumin seeds – 1/4 Teaspoon
• Kalonji – 1/2 Teaspoon
• Mustard Seeds – 1/2 Teaspoon
• Salt to taste
• Oil – 2 Tablespoons

Method:

1. Heat oil in a heavy bottom pan and add the fennel, cumin, mustard, fenugreek and kalonji  seeds.
2. When they crackle, add the chicken and green chillies and fry it for  2 minutes.
3. Add the Ginger garlic paste and fry this until raw smell goes off. Add the turmeric, coriander and red chilli powders to the chicken mix.
4. Add Curd, 1/4 cup of coriander leaves, salt and mix it well.
5. Add 1/4 cup of water. Cover the pan with a lid and cook on medium  heat for 20 minutes.
6. Finally garnish it with coriander leaves. Your yammy Achari Chicken is ready.

Tip: Serve it hot with Rice or Roties.

Ingredients:

• Ground Chicken – 1 lb
• Green Apple – ¼ Cup – Cut into small pieces
• Celery – ¼ Cup – Cut into small pieces
• Cranberries – 1 Tablespoon – – Cut into small pieces
• Garlic – 1 Clove – – Cut into small pieces
• Red Chili Flakes – 1 Teaspoon
• Poultry Seasoning – ¼ Teaspoon
• Lime Juice – ½ Teaspoon
• Soya Granules – 1 Tablespoon
• Oil –  as required
• Salt & Pepper to taste.

Method:

1. Take a small pan and pour 1 tablespoon of oil and bring it to heat.
2. Add cut green apple, Celery, Cranberries, garlic and Sauté them for couple of minutes.
3. Now add Red Chili flakes, salt & pepper, Poultry Seasoning, Soya Granules and lime juice and mix it well and then let it cool.
4. Pre-heat the oven to 370⁰ degrees.
5. Take a cutting board and put the parchment paper.
6. Add Salt & pepper in the ground chicken and mix it well and spread this on Parchment Paper into one inch depth.

 7.   Spread the apple mix on the chicken evenly and roll it gently to form like log.

8.  Take a pan and put 4 tablespoons of oil and bring it to heat and then slowly transfer the chicken log into the pan and brown it all the sides. It may take 10 to 12 minutes to brown all the sides.

9.  Now put the Chicken log in oven and bake it for 30 minutes.

10. Take this out of the oven after 30 minutes and cover it with aluminium wrap and let it sit on the counter for 30 minutes and cut it into pieces before serving. 

Serve this with Salad or Orzo.

It is one heck of a dinner that will please your partner or friends.

Ingredients:

• Chicken – 1 lb – Cut into medium size pieces
• Onion – 1 big – Cut into small pieces
• Green Chillies – 5 – Cut into small pieces
• Coconut – 2 inch piece
• Cashews – 1-
• Almonds – 12
• Cinnamon Stick – 1 inch
• Cloves – 6
• Bay leaf – 1
• Cilantro – Handful
• Ginger-garlic paste – 1 teaspoon
• Turmeric – ¼ Teaspoon
• Red chillies powder – 1 Teaspoon
• Dry mint leaves – ¼ Teaspoon
• Curd – ½ Cup
• Oil –  4 Tablespoons
• Salt to taste.

Method:

1. In a food processor put the coconut, cashews, almonds, cinnamon Stick and cloves and grind them to a paste using some water and keep it aside.
2. Take a heavy bottom non-stick pan and pour 4 tablespoons of oil and bring it to heat.
3. Put the bay leaf, onion,  green chillies and mint and saute it for 5 minutes.
4. Add ginger-garlic paste and fry this till raw smell goes off.  
5. Put Turmeric, red chillies powder, salt, Chicken pieces and mix it well. Then add ¼ cup of water and cover it with lid and let it cook for 15 minutes on medium heat.
6.  When curry looks like thick gravy, garnish it with cilantro.

 It goes well with hot Roties or Any Fried Rice.

Ingredients:

• Chicken – 1 lb – boneless – cut into bite size
• Broccoli – 2 cups – florets
• Soy Sauce – 1 tablespoon
• Shallot – 1 cut into tiny pieces
• Ginger – 1/2 inch grated
• garlic – 1 clove – grated
• Red chillie flakes – 1/2 teaspoon
• Pepper & Salt – to taste
• Scallions – 1/2 Cup – cut into small pieces
• Peanut oil – as needed

Method:

1. Blanch the Broccoli Florets and keep them aside
2. Take a heavy bottom skillet and put 6 tablespoons of oil and put the chicken pieces and fry them till they are cooked. Add a little bit of salt & pepper while cooking.
3. Take the chicken pieces out of the skillet and put this in a plate aside.
4. In the same pan dump the shallots, ginger, garlic, scallions and red chillies flakes and saute for couple of minutes. Add Soy sauce and mix it well.
5. At this point put the cooked chicken pieces and broccoli florets and stir fry them well so that the sauce will get into the Broccoli.

Serve it hot with white rice or fried rice.

Don’t add lot of salt because Soy sauce already has salt in it.

Put Salt & Oil as per your taste.

Ingredients:

• Cooked Chicken – 1 lb. Diced into Cubes.
• Cooked Rice – 2 Cup
• Carrot – 1/4 cup – Cut into small pieces
• Celery – 1 stalk – Cut into pieces.
• Peas – 1/4 Cup
• Green Onion – 1 stems – Cut into small pieces.
• Onion – 1 Medium – Cut into Small pieces.
• Red Chillies Flakes – 1/4 Teaspoon
• Soy Sauce – 1 Tablespoon
• Hot Sauce – 1/2 Spoon
• Pepper – to Taste
• Salt & Peanut Oil
• Eggs – 2

Method:

1. Take a skillet and put 1 Teaspoon of Oil and let it heat. Put the 2 eggs and salt and scramble and keep it aside.
2. Take a heavy bottom wok or wide pan and put 5 Tablespoons of oil and get it to heat.
3. Put the Onion and saute it until it becomes soft, then add the chicken pieces, Soy Sauce, Pepper and hot sauce, red chillies flakes and Stir fry for 6 minutes.
4. Put the Carrots, green onion, Celery and peas and stir fry this for another 5 minutes.
5. Then add the cooked rice and stir thoroughly.
6. Finally stir in the egg scramble and mix it, adjust the salt and serve it hot.

Tip: Cooked Rice before adding in step 5 should be at cool temparatures.

Now your Chines Chicken Fried Rice is ready!.

My husband had a Fan Fare Party at work and asked me to make some food for his office party.
I asked my hubby how about “Chicken & Paste Balti” and the answer was ‘perfect’ because I had made this once before.
They had a great party at work and everyone liked it.

Try it … I am sure you will like it as well.

Ingredients:

• Small Pasta Shells – 3 cups
• Chicken – 1 Lb
• Corn Oil – 5 tbsp
• Curry Leaves – 4
• Whole Dried Red Chillies – 4
• Onion – 1, large, sliced
• Garlic Pulp – 1 tsp
• Chili Powder – 1 tsp.

• Fresh Root Ginger – 1 tsp, shredded
• Pomegranate Seeds – 1 tsp, crushed
• Salt – 1 tsp
• Tomatoes – 2 medium, chopped
• Chickpeas – 2 cups, drained
• Corn – 1 cup
• Snow Peas – 1 Cup, diagonally sliced
• Fresh Coriander – 1 tbsp, chopped
• Tomato Ketchup – 1 Table Spoon

Method:

1. Cook the pasta in boiling water, following the directions on the pack. Add 1 tbsp of the oil to the water to prevent the pasta from sticking together. When it is cooked, drain and set to one side in a sieve.
2.  Heat the remaining oil in a deep round frying pan and add the curry leaves, whole dried chillies and the onion. Fry for about 5 minutes.
3. Add the garlic, chili powder, ginger, pomegranate seeds, salt and tomatoes. Stir-fry for about 3 minutes.
4. Next add the cubed chicken, chickpeas, corn and  snap peas  to the onion mixture. Cook over a medium heat for about 5 minutes, stirring constantly.
5. Add the pasta and stir well. Cook for a further 7-10 minutes until the chicken is cooked through.
6.  Garnish with the fresh coriander.
7. Serve it hot.

Ingredients:

• Chicken – 1 Lb – Cut into small Pieces
• Birakaya(Chinese Okra) – 2 medium – Cut into small pieces.
• Onion – 1 medium – Cut into small pieces.
• Tomato – 1 medium – Cut into small pieces.
• Ginger-garlic Paste – 1 Tablespoon
• Turmeric – 1/4 Teaspoon
• Red Chili Powder – 1 teaspoon
• Clove Powder – 1/4 Teaspoon
• Salt to taste
• Oil – 3 Tablespoons
• Cilantro – Handful.

Method:

1. Take a pressure cooker and put 3 tablespoons of oil and put onions and saute for couple of minutes.
2. Add ginger-garlic paste and fry this till the raw smell goes off.
3. Put the chicken pieces and saute it for couple minutes and put turmeric, red chilli powder, clove powder, salt, birakaya pieces and tomatoes and mix it very well and put Cilantro and add a cup of water and pressure cook this for 3 whistles.

Serve it with white Rice.

Ingredients:

• Onion – 1 Cup – Cut into small pieces
• Garlic – 1 Teaspoon – Cut into small pieces
• Milk – 1/4 Cup
• Red Chili Flakes – 1/2 Teaspoon
• Olive Oil – as needed
• Peas – 1/4 Cup
• Spinach – 1 Cup
• Parmesan Cheese – 1/4 Cup
• Bread – 2 Slices.
• Tomato Puree – 2 Cups
• Chicken Breast – 1 – cut into 4 long fillets
• Italian Seasoning – 1/2 Teaspoon
• Salt and Pepper – as required
• Basil Leaves – 1 Stem.

Method for preparing the filling for Stuffing:

1. Take a heavy bottom pan and put 1 tablespoon of Olive Oil and put 1/2 cup of onion pieces, 1/2 teaspoon of garlic and saute it for couple of minutes.
2. Put the spinach and peas and cook till the Spinach wilts  and season it with salt and pepper and let it cool.
3. Put the bread in milk and let it soak.
4. Now put the bread stuff, spinach mix in one bowl and put the parmesan cheese and mix it well and keep it aside.

Method – Making Sauce:

1. Take a heavy bottom pan and put 2 tablespoons of olive oil and put remaining onion and garlic and saute for couple of minutes and put the red chili flakes, Italian seasoning, salt and pepper.
2. Put the Tomato puree and put 1 cup of water and let it cool for 10 minutes at this point, put the Basil leaves.

Method – Stuffed Chicken:

1. Pound the chicken fillets(don’t make them very thin) and put the filling and fold this like Chinese roll and secure it with tooth picks.
2. Make all and keep them aside.
3. Take a heavy bottom pan and put 2 tablespoons of oil and put the stuffed chicken bundles and brown for couple of minutes each side.
4. Carefully transfer this into sauce pan and cook for 20 minutes on medium heat, till the sauce becomes thick.
5. Before serving take the tooth picks off the chicken bundles.
6. Garnish it with some basil leaves.

Server this as it is or serve it with a piece of Bread.

This is good for a date night or any other night.