Tandoori Chicken Wrap

The inspiration for this tandoori warp came from a recent visit to a food truck that sold Gyros. So I decided to make my Fusion-Indian version of the famous and delicious Gyro with Tandoori Chicken.

RECIPE: Tandoori Chicken wrap
Ingredients:
Flat bread or Pita bread
For Tandoori chicken:
Tandoori Marinade (to make your own recipe)
1 Lb Chicken breast, boneless and skinless
For Spicy Sauce:
1 Cup Greek Yogurt
1 garlic clove
1  tsp Cumin seeds, roasted
Fresh coriander leaves
1 Serrano pepper
Salt and pepper to tatse
1/2 tsp Paprika
2-3" piece of Cucumber
1 tsp oilve oil
For Caramalized onions:
1 Tbsp Olive Oil
2 Large onions, sliced not to thin
Assembly:
Fruit salt or Chaat Masala
Fresh lettucce, chopped
Fresh Coriander leaves, chopped

Method

1. Make the Tandoori marinade according to the recipe.
2. For Tandoori chicken: Wash the chicken and mix in with the marinade and let it sit for 2-6 hours.When ready to cook, put them on a baking sheet and bake for 22 minutes at 400 degree F. Make sure you flip them half way through the baking. Now move the rack to the broil position and broil on maximum heat for 5 minutes till the tops brown. Let it cool a little and slice them at an angle.
3. For Caramalized onions: In a frying pan heat the Tbsp of oil and add the sliced onions to it. Let them cook on medium-low heat for about 20-25 minutes and stir every now and then to distibute the heat and also for them to brown evenly.
4. For Spicy Sauce: Put 1 Cup Greek Yogurt, 1 garlic clove, Fresh coriander leaves, 1 Serrano pepper, Salt and pepper to tatse, 1/2 tsp Paprika, 2-3" piece of Cucumber and a tsp of olive oil in a blender into a coarse sauce.
5. Assembly: Spray some oilve oil in a non stick pan and heat the flatbread till a little crisp. Now on the flatbread, layer the spicy sauce, caramalized onions, tandoori chicken, fruit salt (chaat masala), lettuce, cilantro and drizzle a little spicy sauce on top. Fold the flatbread and secure with a toothpick. Serve with a salad or cucumbers and lemon wedges. 

Step-by-step process,

Make the Tandoori marinade according to the recipe.

For Tandoori chicken: Wash the chicken and mix in with the marinade and let it sit for 2-6 hours.When ready to cook, put them on a baking sheet and bake for 22 minutes at 400 degree F. Make sure you flip them half way through the baking. Now move the rack to the broil position and broil on maximum heat for 5 minutes till the tops brown. Let it cool a little and slice them at an angle.

For Caramalized onions: In a frying pan heat the Tbsp of oil and add the sliced onions to it. Let them cook on medium-low heat for about 20-25 minutes and stir every now and then to distibute the heat and also for them to brown evenly.

For Spicy Sauce: Put 1 Cup Greek Yogurt, 1 garlic clove, 1 tsp roasted cumin seeds, Fresh coriander leaves, 1 Serrano pepper, Salt and pepper to tatse, 1/2 tsp Paprika, 2-3" piece of Cucumber and a tsp of olive oil in a blender into a coarse sauce.

Paparika

Assembly: Spray some oilve oil in a non stick pan and heat the flatbread till a little crisp. Now on the flatbread, layer the spicy sauce, caramalized onions, tandoori chicken, fruit salt (chaat masala), lettuce, cilantro and drizzle a little spicy sauce on top. Fold the flatbread and secure with a toothpick. Serve with a salad or cucumbers and lemon wedges. 

They were delicious with the tender and juicy chicken, the spicy sauce, sweet caramalized onions and the cruncy salad leaves. They had so much flavor but it was not overpowering. The flavors complimented each other very well and that is what I had expected from it. Enjoy making them and let me know how you and your family liked them. I can see this being a staple weekend meal in our household.

Malai Tikka (Chicken)

Malai, a South East Asian term used for cream. When you boil whole milk and let it cool down, the cream layer that sets on the top is called Malai. So when making these kebabs in India I would use the fresh cream.

Tikkas, It is traditionally small pieces of boneless chicken baked using skewers, in a clay-based oven called a tandoor, after marinating in spices and yogurt. These can be served as an appetizer with a salad or in the main course with other curry dishes.

Malai Tikka

RECIPE: Malai Tikkas
Ingredients
1 Lb Boneless Chicken Breast, cut in 1" pieces

Marinade #1
2 Tbsp Vinegar
1 tsp olive oil
1 Tbsp Ginger paste
1Tbsp Garlic Paste
Salt and Pepper to taste

Marinade #2
1/2 Cup Greek yogurt
1/4 Cup Part-skim Ricotta Cheese
1 Egg
1Tbsp Cornflour
2 Green Chillies, finely chopped (optional)
2 Tbsp Coriander leaves, chopped
salt and pepper to taste

Method

1. Cut the chicken into bite size pieces
2. For Marinade #1: Put 6 cloves of garlic, a piece of ginger, 1 tsp olive oil and 2 Tbsp vinegar in a small blender and make a smooth paste. Marinate the chicken in it for 1/2 hour.
3. For Marinade #2: Mix together 1/2 Cup Greek yogurt, 1/4 Cup Heavy Cream, 2 Eggs, 1Tbsp Cornflour, 2 Green Chillies (chopped fine), 2 Tbsp Coriander leaves (chopped), salt and pepper to taste. After the chicken has been marinated with #1 for about 30 minutes. Add this to the bowl. Let it sit in the fridge for 2-3 hours.
4. When ready to cook, pre-heat oven to 400 degrees F. Put the chicken pieces on bamboo skewers. Set them on a tray sprayed with some oil and bake for about 15-20 minutes. Make sure that you turn them over haflway into the baking.
5. Now shift the oven rack to broil position and broil the chicken for about 5 more minutes till they brown a little. Don't let the Chicken overcook or it will get tough and chewy.
6. To serve, garnish with lemon wedges, pickled onion rings and chutney.

Step-by-step process,
Cut the chicken into bite size pieces

For Marinade #1: Put 6 cloves of garlic, a piece of ginger, 1 tsp olive oil and 2 Tbsp vinegar in a small blender and make a smooth paste. Marinate the chicken in it for 1/2 hour.

For Marinade #2: Mix together 1/2 Cup Greek yogurt, 1/4 Cup Ricotta Cheese , Egg, 1Tbsp Cornflour, 2 Green Chillies (chopped fine), 2 Tbsp Coriander leaves (chopped), salt and pepper to taste. After the chicken has been marinated with #1 for about 30 minutes. Add this to the bowl. Let it sit in the fridge for 2-3 hours.

When ready to cook, pre-heat oven to 400 degrees F. Put the chicken pieces on bamboo skewers. Set them on a tray sprayed with some oil and bake for about 15-20 minutes. Make sure that you turn them over haflway into the baking.

Now shift the oven rack to broil position and broil the chicken for about 5 more minutes till they brown a little. Don't let the Chicken overcook or it will get tough and chewy.

Browned after broiling

 To serve, garnish with lemon wedges, pickled onion rings and chutney.

They turned out really soft and succulent, hope you enjoy making them.

Dinner rolls

These Rolls are a cross between dinner rolls and biscuits. They are light, flaky and a perfect texture to eat with a soup or dip in a gravy. My kids love these and can't wait for them to come out of the oven.

RECIPE: Dinner Rolls

Ingredients

2 cups of Bisquick

1/2 cup of Greek Yogurt (Fage 0% Milk)

1/4 to 1/2 cup of 7-Up soda

1/4 cup of butter

Method

1. Add the Bisquick into a medium sized mixing bowl.
2. Fold in the Greek Yogurt.
3.  Then add the 7-Up little by little and mix until a soft dough ball is formed. You don't want to make it too watery so add a little at a time.
4.  Then add the 7-Up and mix until a soft dough ball is formed.
5. Place the dough ball on top and use your hand to press the dough out.
6.  Use a drinking glass to cut out biscuits.
7. Tilt the pan so the bottom is lightly coated with the melted butter.
8. Place the cut out biscuits over the butter in the baking pan.
9. Bake in oven for 12-15 minutes or until biscuit tops are golden brown.  Remove from oven and let sit for 5 minutes before transferring to a bread basket or serving platter.

Step-by-step process,

Add the Bisquick into a medium sized mixing bowl. Fold in the sour cream.

Then add the 7-Up and mix until a soft dough ball is formed.

Dust the counter top or cutting board with a little Bisquick. Place the dough ball on top and use

your hand to press the dough out. Use a biscuit cutter, round cookie cutter or drinking glass to cut

out biscuits.

Roll it into a ball again, flatten it and cut out more rolls

Then melt the butter and place it into a 9” round baking pan. Tilt the pan so the bottom is lightly

coated with the melted butter. Place the cut out biscuits over the butter in the baking pan.

Bake in oven for 12-15 minutes or until biscuit tops are golden brown. Remove from oven and let

sit for 5 minutes before transferring to a bread basket or serving platter.

Served with the Bean and green soup

Hearty Bean and green soup

Sniffles or not this is one of those soups that does the trick every time. It is a highly nutritious and satisfying soup.

The Truth About Kale

Kale has been deemed the "Superfood" for the last few years. I read an article a few months back (WebMD Magazine) and it was called the Nutritional Powerhouse by a panel of experts.

Since then I have incorporated Kale in our diet in a big way. It is a low calorie and anti-oxidant rich vegetable that I use in soups, pastas, quiches as well as sauteed with potatoes or tofu. My kids wash it and eat it raw. Believe it or not I put some in my smoothies and it tastes great to the horror of my husband. He is pretty unadventurous in terms of this (well I don't blame him, sounds awful unless you try it) I turned my nose up at it too until I tried it and it is a staple snack now.

Kale is readily available in the US, not sure about its availability outside the US. Would love to know if you live in another country and can find it easily. I can rave about the benefits of Kale for the rest of the day but you get my point.  Lets get started with today's recipe.


Bean and green soup with Kale

 RECIPE: Hearty Bean and Green Soup
Ingredients
1 Tbsp Olive oil
6-8 Garlic Cloves, minced
1 Onion, chopped
4 Roma Tomatoes, chopped
2 tsp Italian herb seasonings
1/4 tsp cumin seeds
1/4 tsp caraway seeds (black cumin)
4-5 Cups Chicken or vegetable broth
4 Cups Raw Kale, chopped (hard stalk and veins removed)
1 Can Cannellini beans, un-drained
1 Can Navy beans, un-drained
Salt and pepper to taste
1 Cup Coriander, chopped


Method

1. In a large pot heat the olive oil, add the cumin and caraway seeds. Once they start to sizzle add the garlic and onions till soft and translucent.
2. Add the Kale and saute until wilted.
3. Add the broth and the whole can of Cannellini beans. Add half of the Navy beans as well. 
4. Add the tomatoes, Italian herb seasoning, salt and pepper. Simmer for 5 minutes.
5. Crush the left over navy beans with your hand and get it to a pasty consistency. Add to the soup to thicken. Simmer for another 15-20 minutes.
6. Ladle into soup bowls, sprinkle with fresh coriander and serve with dinner rolls.

Step-by-step process,

I like to start by chopping all my ingredients. Mince the garlic, chop the onions, tomatoes and coriander. 

If you have not worked with Kale before make sure you wash it thoroughly and using organic Kale would be my preference. Make sure you take out the hard veins and stalks from the kale and finely chop the rest of it.

remove hard veins and stalks

In a large pot heat the olive oil, add 1/4 tsp cumin and 1/4 tsp caraway seeds. Once they start to sizzle add the garlic and onions till soft and translucent.

Add the Kale and saute until wilted.

Wilted

 Add the broth and the can of Cannelloni beans. Add half of the Navy beans can.

Navy Beans

Cannellini Beans

Add the tomatoes, Italian herb seasoning, salt and pepper. Simmer for 5 minutes.

Crush the left over navy beans with your hand and get it to a pasty consistency. Add to the soup to thicken. Simmer for another 15-20 minutes.

Ladle into soup bowls, sprinkle with fresh coriander and serve with dinner rolls.

Served with dinner rolls

Enjoy!!! It was such a satisfying meal...Look out for these easy Dinner rolls recipe next.