Baked Chicken Fingers

Servings: 21 chicken strips

Ingredients:

• 4 medium sized boneless skinless chicken breasts
• 2 eggs

Marination:

• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon red chili powder
• 1/2 lemon juice

Dry batter:

• 4 tablespoons all-purpose flour
• 1/4 teaspoon of salt
• 1/4 teaspoons of black pepper

Second dry batter:

• 2 tablespoons bread crumbs
• 2 tablespoons ground flaxseeds

bread crumbs and ground flax-seeds batter

flour and black pepper batter

Directions:
Cut each chicken breast into 5-6 long pieces. Marinate with the marination ingredients, and place in the fridge for at least an hour.





An hour later, preheat the oven 360 degrees.
Take the chicken out of the fridge, and beat two eggs in a separate bowl. Make the dry batters in separate bowls as well.

Coat each piece with the all-purpose dry batter.






Then dip the chicken into the beat eggs.

And finally, coat the chicken fingers with the breadcrumbs and flax-seed dry batter.

Place each into a non-stick oven tray, greased with oil.














Once all the chicken fingers are coated and placed in the tray, place in the oven for 20 minutes or until the batter looks crisp (as shown in picture).

You can eat with salad, or make a pita sandwich.

Karalay Gosh (Bitter Melon with Veal Stew)

Serving: 5-7 people

Ingredients:
For the meat:

• 1 and 1/2 lbs. veal stew OR 1 and 1/2 pound ground beef
• 1 small onion
• 6-7 garlic cloves

For the karalay:

• 6 medium sized Indian karalay
• 2 tablespoons sea salt (for karalay)
• 1/4 cup cooking oil

Rest of the ingredients:

• 3 tablespoons crushed tomatoes
• 1 teaspoon sea salt
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/5 teaspoon clove powder
• 4 large onions (sliced)

Directions:
Take the veal stew meat and place in a medium sized pot, on medium low heat. Pour in 2 cups of water, and put in the small onion and ground garlic. Let this cook for 1 hour, or until meat has become tender.

As the meat is cooking, take the karalay and cut them in half. Remove the seeds and cut into small pieces, as shown in the picture.


















Sprinkle the salt on the karalay pieces and massage them. If you want to get rid of the bitterness completely than add in 1 teaspoon of turmeric powder and massage that as well.
Set aside for 20 minutes.
After 20 minutes, wash the karalay pieces 4-5 times. After washing them completely, soak them in water for 20 minutes.









After 20 minutes, squeeze out the water of the karaly, and place them in a pan with cooking oil.
Fry them on medium low heat until they become golden green.

When your meat has become tender, put the rest of the ingredients (excluding the large onions), into the pot. Mix gently.

Add in the fried karalay. Mix.

Fry the large onions in the same pan as you had fried the karalay, because there will be left over oil. Once they are fried, add them to the pot and mix gently 3-4 times. Then turn the heat onto medium low, and after 2 minutes mix again and your karalay with veal stew is ready to serve.
















Serve with fresh roti.

Karalay with ground beef

Keema Naan (Naan with meat filling)

Ingredients:

• 4 lbs. medium ground beef
• 10 green onions (1 and 3/4 cup)
• few green chili's
• 2 tablespoons freshly ground ginger
• 1/2 cup cilantro
• 3 tablespoon chapli kebab masala
• 1 teaspoon red ground hot chili
• 1 teaspoon cumin powder
• 1 and 1/2 teaspoon seasalt
• 1 egg (beat in a bowl) (optional)
• 1 and 1/2 tablespoon sesame seeds (optional)

Directions:

Take a non-sticking deep pan. Put the ground beef in it on medium-high heat. Tip: If you would like meat to be soft, then take 5 medium sized onions and 5-6 garlic cloves and cut into small cubes/pieces and add this to the pan with the meat. The onion and garlic will dissolve into the meat when it has cooked.
Keep turning the ground beef. After 6-7 minutes, you will see oil/water at the bottom of the pan.

In the next 10 minutes, all this water will disappear. Do not cook the meat for too long, otherwise it will become crumbly.






When all the water has evaporated, turn off the heat, and add in the ground ginger and all the four spices. Mix with a spatula, and there should not be any bigger bits of the ground beef. Move the pan away from the stove so that it will cool down.










When it has completely cooled down, then add in the green onions (chopped with a knife) and cilantro, and then the optional green chili's if you would like it to be hot.

For the naan dough, see my recipe for Naan bread. But when making the balls, make them a little bit bigger than the ones in the Naan Bread recipe.
Note: I made 17 keema naans in this recipe, but for making the dough (naan bread recipe), I added 2 more cups of flour so that I can make 17 keema naans here. But if you want to use the same amount of flour as stated in the Naan bread recipe, then you will only need 3 lbs. of ground beef, and it will make up to 12 keema naans.

Take each ball (one at a time), and spread it with a rolling pin enough so that it can hold the meat (as shown in the picture). Then, with a butter knife, spread 1/2 teaspoon of margarine (or any substitute) onto the rolled out naan. Then put a big serving spoon of the ground beef mixture onto the rolled out naan, then make a pouch, and make it into a round ball. Make 6 of the balls like this, then turn the oven onto high broil. and turn on the stove under a flat pan, on medium heat.

Roll out the ball however big you would like it to be, and place on the flat pan. With a brush, glaze the top of the naan with the beat egg, and then sprinkle the optional sesame seeds on top.

When you see that the bottom side of the naan is cooked, then place it in the oven so that the top part cooks. Each naan will take at least 1 minute to cook in the oven, so you have to be quick.

Enjoy with butter, plain yogurt, or sour cream!

no glaze and no sesame seeds.

Nargasi Kofta (Scotch Egg Curry)

Ingredients:

For the meat:

• 2 lbs. ground beef
• 2 and half tablespoons chapli kebab masala
• 2 tablespoon mint leaves
• 2 tablespoon ground dry methi
• 2 tablespoons bread crumbs
• 3 small onions (chopped)
• 9 boiled and peeled eggs

Note: If you are using ground chicken, then add 1 teaspoon of tandoori chicken masala.

For the curry:

• 2 tablespoons ground garlic
• 2 tablespoons ground ginger
• 2 small onions (chopped)
• 1 teaspoon hot ground red chili
• 1 teaspoon sea-salt
• 1 teaspoon turmeric powder
• 1/5 teaspoon clove powder
• 1 teaspoon cumin powder
• 3 small crushed tomatoes
• 1/4 cup oil (if you are using ground chicken, use 1/3 cup oil)

Directions:

Take a big steel bowl, and place the ground meat in it.

Chop the three onions, and squeeze out the water, and place in the bowl. Add in the rest of the ingredients listed above for the meat (minus the eggs). If you are making with ground chicken, then add 1 teaspoon of tandoori chicken masala to the bowl as well. 

For the best result and best shape use ground chicken but I use for this recipe ground beef because it appears to be good taste. Mix everything together with hands.

In a pot, boil the eggs in water with some salt for 5-7 minutes. When they are done, turn off the heat, drain out the water, and pour cold water in the pot, and leave it for 5 minutes. This will make it easier to peel the shell off without the skin of the egg coming off.

Peel them and then as shown in the picture take ground beef in your palm put egg on it and gently wrap the meat around it. And firmly make an oval shape ball. Do this for all the eggs.

Take a non-stick deep pan, put the two chopped onions and oil in it, on medium heat. 

When the onions become translucent, add in the ground garlic. 

After 1 minute, start adding in the oval meatball. And every 1-2 minutes, keep turning the meatballs, so that the meat stays intact. 

While cooking, you will see water come out of the meatballs, and then dries, it will happen in 10-15 minutes of cooking the meat.

When all the water has dried, add in the tomatoes and ground ginger. Mix gently.

Now add in the all the spices and mix gently. 

Then add 1/2 cup water and cover the pan for 5 minutes, on low heat. After 5 minutes take the lid off, and your nargasi koftay are ready.

Garnish with cilantro. And when you serve cut each of the nargasi kofta in half. (*Only cut them when you are serving).