Chicken filled Potatoes

Chicken filled Potatoes

Ingredients
8 medium potatoes
2 tsp corn flour
1 tbsp water
1 ½ cups chopped cooked chicken
125g mushrooms, thinly sliced
½ cup peas
220g can creamy chicken soup or thick chicken stock
2 tbsp chopped chives
2 tbsp milk,45g butter

Method
Bake or microwave potatoes until tender, stand for 15 minutes. Cut the potatoes in half, scoop out the flesh, leaving a 5mm shell; reserve potato flesh. Blend corn flour with water; combine in a pan with chicken, mushrooms, peas and soups, bring to boil; simmer uncovered, for about 3 minutes. Stir in the chives. Spoon chicken mixture into the potato shells. Mash reserved potato with milk and 15g of the butter, spoon into a piping bag fitted with a fluted tube. Pipe mashed potato over filling, drizzle with remaining melted butter. Bake in a hot oven for about 10 minutes or until lightly browned. Serve hot.

Chicken Drumsticks

Chicken Drumsticks
Ingredients
Marinade :, 8-10 chicken drumsticks
 juice of 1 lemon
1 tsp. of salt
Coating Mix : 1/2 cup plain dried bread crumbs
1/2 cup finely chopped corn flakes
 2 tbsp. sesame seeds
1/2 teaspoon salt
 1/2 tsp. freshly ground black pepper
1 tsp. garlic powder
1 tsp. red chili powder
1 large egg, lightly beaten
4 tbsp. milk
 8 chicken drumsticks
juice of 1 lemon
1 tsp. of salt
3 tablespoons melted butter.
MethodPut the drumsticks in a large bowl, add lemon juice and one teaspoon of salt and rub it all over the drumsticks. Cover and marinate for at least 3 to 4 hours.. Beat the egg and milk in a bowl. Combine the bread crumbs, corn flakes, sesame seeds, salt, pepper, chili powder and garlic powder in a plastic bag. Dip the drumsticks in the egg mixture, then shake in the bag to coat. Preheat the oven to 450 degrees. Grease a baking sheet. Arrange the coated drumsticks on a greased baking sheet and drizzle with the melted butter. Bake for 25 to 30 minutes. Serve immediately.

Chicken Tikka Rolls

 

Cheese tikka chapati rolls Ingredients For the paneer tikka filling, 1 cup low fat paneer, cubed, ½ cup tomatoes, deseeded and diced, ½ cup capsicum, diced, 1 teaspoon oil, To be mixed into a marinade, ¼ cup low fat curds, beaten, 1 teaspoon chilli powder, ¼ teaspoon turmeric powder (haldi), ½ teaspoon ginger paste, ¼ teaspoon garlic paste, ¼ teaspoon Bengal gram flour (besan), ½ teaspoon chaat masala, ½ teaspoon kasuri methi (dried fenugreek leaves), ½ teaspoon garam masala, salt to taste, For the chapattis, 1 cup whole wheat flour, 1 cup low fat milk, salt to taste Method For the paneer tikka filling. Add the paneer and tomatoes to the prepared marinade and toss lightly. Leave aside for 10 minutes. Heat the oil in a non-stick pan; add the capsicum and sauté for 2 minutes. Add the paneer mixture and sauté over a high flame for 4 to 5 minutes, stirring occasionally.For the chapatis Combine all the ingredients and knead into a soft dough. Divide the dough into 9 equal portions. Roll out each portion into a thin chapati. Cook each chapati lightly on a tava (griddle) on both sides. Keep aside. How to proceed Divide the paneer tikka filling into 9 equal portions. Spread one portion of the filling in the centre of each chapati and roll up tightly.When you want to serve, cook the rolls on a hot tava (griddle).. Cut into 50 mm. (2″) long pieces and serve hot.