Stuffed Chicken Pestle Recipe

Ingrédients :

– 2 pilons de poulet
– Les abats d’1 poulet
– 2 fromages la vache qui rit
– 2 cuillères à soupe d’huile d’olive
– 1 cuillère à soupe de persil haché
– Sel, poivre

Préparation :

– Mettre dans une cocotte l’huile d’olive, sel, poivre, ajouter les abats de poulet et fermer la cocotte, laisser cuire sur feu très doux, compter 15 minutes de cuisson à partir de la rotation de la soupape, retirer du feu, laisser s’échapper la vapeur puis ouvrir la cocotte.
– Couper les abats de poulet en petits carrés.
– Couper les fromages en carrés
– Mélanger dans un bol les carrés d’abats de poulet, les carrés de fromage, persil, poivre.
– Séparer la chair de les os de pilons et farcir-les avec ce mélange,  brider l’ouverture avec le fil de cuisine.
– Placer chaque pilon de poulet sur un rectangle de papier d’aluminium fort légèrement huilé, fermer le papillote, les placer dans un plat à four et mouiller le plat avec l’eau, laisser cuire dans un four moyennement chaud jusqu’à ce que les pilons soient tendres, retirer les papiers d’aluminium et enduire les pilons avec le beurre et remettre au four et laisser-les dorer.
– Servir aussitôt.

Source: www.femmezoom.com

Stuffed Meat Stuffed with Hard Eggs

Ingredients :

500g of ground meat
8 eggs
A small bunch of chopped parsley
Salt pepper

Preparation :

Fill half a pan with water. Add eggs and salt. Bring to a boil. Leave to cook for 10 minutes. Drain.
Remove shell from hard boiled eggs
Mix well ground meat, chopped parsley, salt and pepper.
Divide the ground meat into 8 balls.
On the work table, flatten the minced meat ball with the 3mm thick hand balm in order to get a disc of about 6cm in diameter.
Cover the egg completely with this disc of ground meat.
Repeat for other hard boiled eggs
Blanch the balls in boiling water for 1 minute.
Brown the balls in the oven rack.
Serve hot.
Good appetite and good tasting!

Recipe Triangles stuffed with puff pastry

Ingredients:

– 250g puff pastry see recipe (puff pastry)
– 1 egg yolk
– 1 can of mushrooms
– 100g of grated red cheese
– 2 onions, cut into small pieces
– 1 tablespoon oil
– 2 tablespoons of parsley
– Salt pepper

Preparation

– Cut the mushrooms in four.
– Heat the oil in a frying pan, sauté the onion pieces until golden, add mushrooms, parsley, salt and pepper and cook on low heat and at the end of Bake add the grated cheese, let the preparation cool.
– Lower the puff pastry on a floured table, divide the cut into several squares, put a tablespoon of stuffing in the middle of each square, brush the sides of the square with egg yolk and then fold the two corners of this square To form a triangle and close it well, continue the operation with the other squares and stuffing, arrange them on an oiled sheet, brown the surface of each triangle with egg yolk.
– Cook in medium oven until golden brown.
– Serve hot.

Stuffed and Grilled Cockroaches Recipe

Ingredients:

– 5 cocks
– 1 chopped onion
– 100g of Chinese vermicelli
– 2 tablespoons chopped parsley and coriander
– Some saffron pistils
– 1 knorr grated
– Offal of cockerels
– 2 cloves of crushed garlic
– 1 teaspoon of ginger
– 1 teaspoon pepper
– 1/4 teaspoon of saffron dye
– 2 tablespoons of smen
– Salt

Preparation

– Soften the vermicelli about 3 minutes in boiling water, drain and cut with scissors.
– Prepare chermoula by mixing parsley and chopped coriander, shredded knorr, crushed garlic, ginger, pepper, salt, saffron and saffron pistils in a bowl, 3 tablespoons water, well mix.
– Divide the chermoula in half.
– Add the cut cockerel offal in small pieces, vermicelli, chopped onion and 1 tablespoon of smen in one of the halves and mix.
– Coat the cockerels with the other half chermoula, let them marinate for 20 minutes.
– Stuff the cockerels with the mixture of vermicelli, close the openings with toothpicks.
– Line up a baking dish with a large piece of parchment paper, place the stuffed cockerels on top, cover with another large piece of greaseproof paper, bringing the edges inside the dish, Inside the cooking juices.
– Bake in a preheated oven at 180 ° C for 1 hour.
– Remove the parchment paper and coat the cockerels with the rest of smen and return to the oven to brown the cockerels.
– Serve immediately.

Source: www.femmezoom.com

Shoulder of Lamb Stuffed with Rice and Roasted

Ingredients:

– 1 lamb shoulder of 2.5kg
– 100g cooked rice half cooked
– 1/2 red pepper, cut into small squares
– 1/2 yellow pepper, cut into small squares
– 1 small chopped onion
– 3 garlic cloves, cut into pieces
– 1 can of mushrooms, cut into pieces
– 2 tablespoons cooking cream
– 1 teaspoon of butter
– 1 tablespoon chopped parsley
– 3 onions, sliced
– Salt pepper

Meat Marinade

– 2 tablespoons of mustard
– 2 tablespoons soy sauce
– 1/2 teaspoon of turmeric

Preparation

– Stitch the lamb shoulder with the tip of a knife and slip a piece of garlic into each slot.
– Prepare the filling, in a bowl mix the rice, chopped onion, pieces of mushrooms, squares of red and yellow pepper, baking cream, butter, chopped parsley, salt and pepper, mix well.
– Fill the shoulder of this preparation and bridle the opening with the cooking wire.
– Prepare the marinade by mixing mustard, soy sauce, turmeric in a bowl and coat shoulder with this mixture.
– Peel the 2 onions and cut into slices.
– Cover a baking dish with a layer of onion rings. Place the stuffed shoulder on top, sprinkle the shoulder surface with 1/2 teaspoon of olive oil and moisten with 3 glasses of water, cover the dish with a sheet of aluminum foil.
– Bake in a preheated oven at 180 ° C for 1h45min until the shoulder is golden brown.
– Serve immediately.

Source: translate.google.sn

Croissant Stuffed with Sausage Recipe

Ingredients:

  • 500g of sausages (merquez)
  • 300g flour
  • 6g of salt
  • 1 egg
  • 150g butter
  • 10g baker’s yeast
  • 80g of milk
  • 30g of water
  • 50g grated red cheese

Preparation

  • Cook the sausages a few minutes in a frying pan (do not add fat). Brown in both sides, then place in a paper towel.
  • Put the sifted flour in a fountain, add salt, egg, yeast mixed with water and milk.
  • Knead until soft and smooth.
  • Form a ball and place it in a salad bowl, cover with food film and let stand for 1 hour at room temperature.
  • Cast off and put in the refrigerator for one hour.
  • Lower the dough with a roller on a floured surface leaving the center thicker.
  • Place the butter on the thickest part. Fold the butter with the dough.
  • Flour the table again and flatten with a roller to obtain a rectangular drop of 4 to 5mm thick. Then fold this dough over itself into three equal parts. Let stand for 30 minutes in a cool place.
  • Roll out the dough to 3mm thickness. Cut out 10cm by 10cm squares using a dough cutter.
  • Place the sausages in the center, close the square by folding into three parts.
  • Gild the surface of each rectangle with egg yolk and a little water. Garnish with grated cheese.
  • Place these stuffed croissants on a buttered oven tray.
  • Bake in a medium oven until golden brown.
  • Serve immediately.

Source: www.femmezoom.com

Ground Meat Stuffed with Hard-Boiled Eggs

For 8 people

Preparation time: 30 minutes
Cooking time: 10 minutes

Ingredients:

  • 500g of ground meat
  • 8 eggs
  • A small bunch of chopped parsley
  • Salt pepper

Preparation

  • Fill half a pan with water. Add eggs and salt. Bring to a boil. Cook for 10 minutes. Drain.
  • Remove shell from hard boiled eggs
  • Mix well ground meat, chopped parsley, salt and pepper.
  • Divide the ground meat into 8 balls.
  • On the work table, flatten the minced meatball with the 3mm thick hand balm in order to get a disc of about 6cm in diameter.
  • Cover the egg completely with this disc of ground meat.
  • Repeat this for other hard boiled eggs
  • Blanch the balls in boiling water for 1 minute.
  • Brown the balls in the oven rack.
  • Serve warm.

Source: www.femmezoom.com

Rice & Boeuf Stuffed Chicken

Ingredients:

  • 50 ml vegetable oil
  • 10 g. Butter
  • 150 g. Of onions cut into small pieces
  • 1 laurel leaf
  • 2 cinnamon sticks
  • 1 clove of crushed garlic
  • 1/2 c. Salt
  • 3/4 c. Ginger tea
  • 1/2 c. Pepper
  • 3/4 c. Turmeric tea
  • Some branches of parsley
  • Grilled almonds (to decorate)
  • 500 ml of water (more or less)
  • Butter (to brush on chicken before baking)
  • 1 chicken
  • 1/2 c. Turmeric tea
  • 1/4 c. Salt
  • 1/2 c. Ginger tea
  • 1/2 lemon juice
  • 1 clove of crushed garlic
  • 1/2 c. Pepper
  • 1 C. Vegetable oil
  • 20 g. Of onion, cut into small pieces
  • 10 g. Butter
  • 1/2 c. Salt
  • 275 g. Minced beef
  • 175 g. Half-cooked rice
  • Cinnamon pinch
  • 3/4 c. Ginger tea
  • 1/2 c. Pepper
  • Pinch nutmeg
  • Pinch saffron100 g. Grilled almonds

Preparation:

Cook the rice in salted water. Cook half and then drain
In a frying pan, heat the vegetable oil and butter and then add the chopped onion into small pieces
Caramelize the onion and add the minced meat and spices (salt, pepper, ginger, cinnamon, nutmeg and saffron)
Mix and add rice while stirring occasionally. Cook until the meat is cooked. This should take about 5 minutes
When the meat is cooked, pour it into a large bowl and add the toasted and crushed almonds. Mix thoroughly and then leave aside
In a large saucepan, heat the vegetable oil and butter and add the onion
Sweat the onion and add the spices (bay leaf, cinnamon, salt, pepper, ginger, turmeric, and saffron)
Add the crushed garlic and stir. Pour a little water and continue to cook for a few minutes to marinate the chicken
Marinade: Mix ingredients together and marinate chicken
Stuff the mixture with rice and minced meat. The remaining rice will serve to garnish the plate. Use a toothpick to close the hole to prevent rice from escaping during cooking
Before adding the chicken to the pan, remove the bay leaf and the cinnamon sticks. Pour in the water and some leaves of parsley. Stir and cook about 1 hour or until chicken is cooked
Remove the chicken from the pan and place on a baking sheet. Brush the top with butter and brown in the oven a few minutes before serving
Increase the heat of the saucepan and reduce the sauce slightly. Place the chicken in the center of your dish, and pour the sauce around. Decorate with rice and grilled almonds

Cocktail stuffed with offal Recipe

Ingredients:

– 1 cockerel
– 1 tablespoon of butter
– 1 teaspoon of water
– 1 clove of garlic
– 1 teaspoon chopped parsley
– Smen (rinsed butter)
-2 poultry liver cut into small pieces
-2 chicken gizzards cut into small pieces
– 1 tablespoon of vinegar
– A little green olives cut into slices
– Salt, pepper, cumin, sweet pepper

Preparation

– Place the pieces of livers and gizzards in a saucepan of water, add the vinegar, cook over medium heat until the offal is cooked, drain in a strainer.
– In a bowl mix the offal, chopped parsley, olives, salt, pepper, cumin and sweet pepper.
– Stuff the cockerel with this preparation, bridle the opening with the kitchen wire.
– Put the butter, garlic and 1 teaspoon of water in a casserole, add the stuffed cockerel and close the casserole, count 15 minutes of cooking from the rotation of the valve, remove from the fire, Escape the steam then open the casserole.
– Place the stuffed squid in a baking dish, brush it with the smen.
– Cook in a preheated oven at 180 ° C until the cockerel is golden brown on all sides.
– Serve immediately.

Source: translate.google.sn

Stuffed Arabic Bread Recipe

Ingredients:

– 10 Arabic breads
– 250g chicken breast
– 3 tomatoes
– 1 small onion
– 1 green pepper
– 50g of pickled gherkins
– Some black and green olives cut into pieces
– 2 tablespoons of oil
– 150g of grated cheese
– Melted butter
– Salt, pepper, hot pepper

Preparation

– Cut the chicken breast into small pieces.
– Peel onion and cut into small pieces.
– Peel tomatoes, cut into small pieces.
– Wash and pepper the pepper, cut into small pieces.
– Heat the oil in a frying pan and cook the chicken pieces, stirring with a wooden spoon until golden, season with salt, pepper and hot pepper.
– In a bowl mix the tomatoes, pepper and onion, pickles, black and green olives, salt and pepper.
– Coat the Arabic bread with a salt on the sides with the melted butter with a brush and put it in a hot pan, place on the bread halves the chicken pieces, the vegetable mixture and the cheese Grated and folded in half and cook on both sides, continue the same operation with other breads and stuffing.
– Serve immediately.

Source: www.femmezoom.com

Chicken Stuffed Croissant Recipe

Ingredients:

Dough
– 500g of flour
– 1 egg
– A little baker’s yeast
– 1 sachet of pastry yeast
– 1 sachet of vanilla sugar
– A bowl of melted butter and oil for laminating
– Salt

Prank call
– 1 chicken breast cut into small pieces
– 1 sliced ​​carrot
– 1 onion, thinly sliced
– 1 can of minced mushroom
– Salt pepper

Preparation

– Heat a piece of butter in a sauté pan and cook the minced onion until it is melted, add the carrot and the mushrooms and let them brown, stirring often with a wooden spoon, salt and pepper .
– Heat 2 tablespoons of oil in another skillet and brown the chicken pieces until they are well cooked, salt and pepper.
– Mix the vegetables with the chicken and drain the stuffing in a colander.
– Put the sifted flour in a bowl, dig a well in the center to make a fountain, add the egg, baker’s yeast, salt, pastry yeast, gather the mixture with water, get a solid paste, knead Strongly with the palms of the hand for half an hour until obtaining a soft paste.
– Form this dough with small balls, let stand 15 minutes.
– Place a ball of the dough on a well-oiled table, spread out lengthwise and widthwise so as to obtain a round puff pastry, coat it with the butter-oil mixture.
– Overlap 8 puff pastry rounds on top of each other to coat between each round puff pastry with butter-oil mixture.
– Spread this circle of dough and cut it into 16 triangles.
– Put some stuffing on the base of each triangle.
– Roll each triangle to the center in order to obtain a crescent, place them on an oiled plate, taking care to space them, allow to swell out drafts in a warm place for 1 hour, brush the croissants With a mixture of beaten egg lying two spoons of water and cook in a medium oven until they are well browned.

Source: www.femmezoom.com

Recipe for Stuffed Veal

Ingredients:

– 1 spleen of beef or veal
– 500g of veal liver cut into small pieces
500g of meat cut into small pieces
– 500g of veal kidneys cut into small pieces
– 250g of sheep fat cut into small pieces
– 1 small bunch of chopped parsley
– 1/2 teaspoon of olive oil
– 1 teaspoon of cumin
– 1 teaspoon of sweet pepper
– 1 teaspoon of ginger
– 1 teaspoon pepper
– 1/2 teaspoon of hot pepper
– 7 garlic cloves, chopped
– 1 egg
– Salt

Preparation

– Split the spleen in its length and dig it to the maximum.
– Prepare the stuffing by mixing the pieces of (meat, liver, kidney, sheep fat) in a salad bowl, chopped parsley, chopped garlic, olive oil, egg, season salt , Pepper, cumin, ginger, sweet and strong pepper, mix well.
– Stuff the spleen with the stuffing, clamp the opening with the cooking wire.
– Sprinkle the bottom of a baking dish with 1 teaspoon of olive oil and place the stuffed spleen on top and bake in a preheated oven at 180 ° C for 2 hours.
– Cut the spleen stuffed into slices and serve hot.

Source: www.femmezoom.com

Recipe for stuffed dough balls

Ingredients:

Dough
– 250g of flour
– 250g of common wheat
– 1 teaspoon of caster sugar
– 1/2 teaspoon of baker’s yeast
– Salt

The joke
– 250g chicken breast
– 1 onion
– 3 grated carrots
– 50g of green olives, cut into slices
– 1 tablespoon chopped parsley
– 2 tablespoons of oil
– Frying oil
– Salt pepper

Preparation

– Put the flour and soft wheat in a fountain, add the salt, the yeast and the sugar, add warm water gradually and mix until obtaining a homogeneous and soft dough.
– Knead this paste for half an hour, add water if the dough is too hard, cover with oil and cover with a clean cloth and let it rise.
– Form this dough small balls the size of apricot and let them rest.
– Cut the chicken breast into small pieces.
– Peel onion and cut into small pieces.
– Heat the oil in a frying pan and brown the onion until golden, add chicken pieces and brown, add grated carrots, chopped parsley, olives, salt And pepper, cook for a few minutes.
– Place a ball of dough on a well-oiled table, spread it in a round laminate, put 1 tablespoon of stuffing in the center of this sheet, fold the sides of the leaf up and close well so as to obtain a ball, Continue the same operation until the dough depletes and stuffing.
– Fry the stuffed balls in a bath of hot oil until golden, drain on paper towels.
– Serve immediately.

Source: translate.google.sn

Batbott stuffed with turkey breast and khlii

Ingredients:

Dough
– 500g of wheat flour.
– 1 teaspoon of salt
– 1 soup spoon of baker’s yeast
– Warm water (depending on the absorption of the flour)

The joke
– 4 tomatoes
– 2 onions, cut into small pieces
– 1 green pepper
– 300g of turkey breast
– 4 tablespoons of oil
– 2 tablespoons of khlii (cut the khlii meat into small pieces)
– Salt, pepper, cumin, sweet pepper, hot pepper

Preparation

– Put the sifted flour in a bowl, add the salt, the diluted yeast in a little water, pour some water and mix well to obtain a paste neither too fluid nor too thick.
– knead this dough for 20 minutes. Cover it with a cloth and let it rise for 30 minutes, it should double in volume.
– Shape small balls with this paste, let it rise for 20 minutes under a cloth.
– Meanwhile, prepare the stuffing, wash and seed the pepper, cut into small pieces.
– Cut the turkey breast into small pieces.
– Peel tomatoes and cut into small pieces.
– Heat the oil in a deep frying pan and cook the small pieces of the onions until they are translucent, add the pepper, cook for a few minutes, add the tomato pieces and the pieces of turkey, season Salt, pepper, cumin, sweet and strong pepper, add khlii and khlii meat and cook covered until tomatoes are melted and the turkey is cooked.
– If the dough balls are lifted, heat a bread pan.
– Spread a ball with a roller on a floured surface to make a 2mm thick disc.
– Cook the dough disc on an oiled frying pan over medium heat, cook on one side for 30 seconds then turn it on the other side, at this time this disc should be inflated like a balloon and then remove it from the heat.
– Repeat for other balls.
– Once the dough is exhausted, start stuffing by making a hole in each bread and stuff it with two tablespoons of stuffing.
– Serve immediately.

Source: www.femmezoom.com

Arikadukka or Fried Stuffed Mussels- Malabar Recipe

Ingredients

  • Fresh Mussels, in shells- 15
For making Rice dough
  • Rice flour- 2½ cups
  • Coconut, grated- ¾ cup
  • Small onions or pearl onions, chopped- 4
  • Cumin seeds- 1 tsp
  • Ginger, chopped- 1 inch slice
  • Green chilies, chopped- 2
  • Curry leaves- 10 leaves
  • Fennel powder- 1 tsp
  • Coriander powder- 1½ tsp
  • Salt- to taste
  • Water- enough to make a soft dough
For making masala paste
  • Kashmiri red chili powder- 2 tbsp
  • Turmeric powder- ¼ tsp
  • Garam masala- ¾ tsp
  • Salt- a few pinches
  • Water- 3 to 4 tbsp
Other ingredients
  • Oil- enough for deep frying

Instructions

  1. If using fresh mussels in shells- first clean the shells under running water, place them in a saucepan filled with water and boil them till the shells are opened. Discard the shells that are not open.
  2. I used the mussels in half shells, so I didn’t boil them. I removed the mussels from the shell and stuffed them with rice dough.
  3. In a blender, coarsely grind coconut, small onions, cumin seeds, ginger, green chilies, curry leaves, fennel powder and coriander powder along with ¼ cup water.
  4. In a large bowl, combine rice flour and salt. Add the ground coconut and knead the flour by adding hot water little by little. Knead into a soft dough and keep aside.
  5. If you are using mussels in the shell that’s been steam cooked and opened- stuff a handful of rice dough into the shells.
  6. If using mussels in half shells- Remove the mussels from the half shell, cover the mussels with the rice dough, make sure the mussels are not fully inside the dough. Place the stuffed mussels onto the half shells.
  7. Steam cook the stuffed mussels for 5 minutes- you could either use idiyappam cooker to steam cook or a pressure cooker- pour ½ cup water into cooker, place the stuffed mussels on a steel plate, keep this inside the pressure cooker and steam cook.
  8. After steam cooking the mussels, let them cool down completely.
  9. Open the shells completely and remove the mussels stuffed with rice dough out of the shells. The mussels will be stuck onto the rice dough.
  10. Heat oil for deep frying in a frying pan.
  11. In a small bowl, combine Kashmiri chili powder, turmeric powder, garam masala, salt along with 3 tbsp water to a paste.
  12. When the oil turns hot, dip each steam cooked and stuffed mussel in the masala paste and coat evenly.
  13. Place it in the oil and deep fry till it turns golden brown in color.
  14. Transfer to a kitchen paper towel and let absorb the excess oil.
  15. When the fried stuffed mussels have cooled down a bit, serve along with tea and enjoy this Malabar delicacy.

Source: www.thasneen.com

Stuffed Gourmet Mushrooms Recipe

Ingredients

  • Stuffing mushrooms- 12
For stuffing
  • Mushroom stems chopped – ½ cup
  • Finely chopped onions- 1
  • Finely diced green pepper -1/4 cup
  • Finely diced celery- ¼ cup
  • Garlic cloves minced-2 cloves
  • Parmesan cheese-1/4 cup
  • Dried oregano leaves-1tsp
  • Parsley leaves chopped
  • Ground Pepper-1/4 tsp
  • Butter- 2 tbsp
  • Salt- to taste
For roasting Bread crumbs
  • Bread crumbs- ½ cup
  • Ground pepper- ¼ tsp
  • Olive oil- 1 tbsp
Instructions
  1. Remove the stems from the whole mushrooms, there should be enough room for the stuffing.
  2. Chop the stems and keep it aside, we will be using this while making the stuffing.
  3. Preheat the oven to 400F.
  4. Bake the mushroom caps for 10 minutes so that the water oozes out of the mushrooms.
  5. Combine the bread crumbs, ground pepper and olive oil. Roast the breadcrumbs over medium heat until it turns golden brown. Keep aside the roasted breadcrumbs.
For making the stuffing
  1. Heat a deep bottomed skillet.
  2. Add the butter, when the butter melts, add the onions and saute the onions till translucent.
  3. Add the garlic and all the other veggies: diced celery, diced green peppers, chopped mushroom stems and saute.
  4. When the veggies starts to brown up, add dried oregano, parsley leaves, salt and ground pepper.
  5. Add the roasted bread crumbs and parmesan cheese, mix everything well.
  6. The stuffing is ready, let it cool down.
  7. Place 1 tbsp of stuffing into the cap of the baked mushrooms.
  8. Place the stuffed mushrooms on a baking tray, bake for 20 minutes until the mushrooms become tender and the stuffing turns golden brown in color.

Source: www.thasneen.com

Chicken Stuffed Gift Box – Chicken stuffed in dough and Fried

For the Chicken Stuffed :

Chicken Stuffed

Ingredients :

For making chicken Masala
To marinate Chicken
  • Chicken Breasts, diced small- 1
  • Chili powder- 1 tsp
  • Turmeric powder- ⅛ tsp
  • Coriander powder- 1 tsp
  • Garam masala- ¼ tsp
  • Salt- to taste
For making Chicken Masala
  • Oil- 1 tbsp
  • Onion, chopped small- 2
  • Ginger-garlic paste- ½ tbsp
  • Green chili, chopped- 1 or 2
  • Garam masala- ½ tsp
  • Salt- to taste
  • Cilantro, chopped- 2 handfuls
For making dough
  • Wheat flour or Atta- ½ cup
  • All purpose flour- ½ cup
  • Water- ¼ cup + 2 tbsp
  • Oil- 2 tsp
  • Salt- to taste
Other ingredients
  • Any food colour of your choice- to colour the ribbon and the star or heart shapes

Instructions :

Making chicken Masala
  1. Combine the chicken with all the ingredients mentioned ‘for marinating chicken’.
  2. Place a saucepan over medium heat, add the chicken to the pan and cook covered till chicken has cooked well and the water has dried off. Let cool down and shred the chicken using your hands or a wooden spoon. Keep aside.
  3. Place a pan over medium heat, add oil.
  4. Add chopped onion, season with salt and cook till translucent.
  5. Add ginger-garlic paste and green chilies, combine well and cook till onions turn golden brown.
  6. Add the cooked and shredded chicken along with garam masala, combine well.
  7. Taste and add more salt if needed.
  8. Add chopped cilantro, mix well and cook for a few seconds.
  9. Remove the pan from the heat and keep covered.
Making the dough
  1. In a large bowl, combine the wheat flour, all purpose flour and salt.
  2. Add water little by little and knead it to a soft dough.
  3. Add oil over the kneaded dough and combine well. Keep aside for 5 minutes.
  4. Make small balls out of the dough.
  5. To a couple of the balls, add the colour of your choice and knead well till the dough is evenly coloured.
  6. Roll the coloured dough on a wooden board to a thin round shape, dust with flour while rolling to prevent from sticking.
  7. Using a sharp knife, cut into long strips or ribbons of equal lengths, keep aside.
  8. For making shapes: use small heart shaped or star or flower shaped cookie cutters. Press the cutters on the coloured dough and make the shapes. Keep aside.
  9. Roll the other dough balls into medium sized round shapes.
  10. Place the chicken masala on the center of the dough.
  11. Fold both the sides and then the ends, use little water to glue them. It will resemble to a square shaped box.
  12. Wrap the box with the 2 coloured ribbons: vertically and horizontally. Use little water to glue the ribbons.
  13. Place the heart shape or star or flower on the center where the 2 ribbons meet, use little water to glue the shape on the ribbons.
  14. Heat a frying pan over medium heat, add enough oil to fry, let the oil turn hot.
  15. Place the chicken gift box into the oil and deep fry till both the sides turn golden in colour.
  16. Transfer to a paper towel.
  17. Serve warm with tomato ketchup or any sauce of your choice.

Source: www.thasneen.com

Chicken Stuffed Banana Peppers

Chicken Stuffed Banana Peppers
Chicken Stuffed
Ingredients:
  • Chicken Breasts, diced small- 1
  • Chili powder- 1 tsp
  • Turmeric powder- ⅛ tsp
  • Coriander powder- 1 tsp
  • Salt- to taste
  • Oil- 1 tbsp
  • Onion, chopped small- 2
  • Ginger-garlic paste- ½ tbsp
  • Green chili, chopped- 1
  • Garam masala- ½ tsp
  • Salt- to taste
  • Cilantro, chopped- 2 handfuls
  • Gram flour- 1 cup
  • Chili powder- ½ to 1 tsp (based on your needs)
  • Ground cumin- ½ tsp
  • Coriander powder- ½ tsp
  • Turmeric powder- 2 pinches
  • Salt- to taste
  • Water- ½ cup + 2 tbsp (to make a not so thick not so thin batter)
  • Banana peppers- 5 or more
  • Oil- to deep fry
Instructions

Combine the chicken with all the ingredients mentioned ‘for marinating chicken’.

Place a saucepan over medium heat, add the chicken to the pan and cook covered till chicken has cooked well and the water has dried off. Let cool down and shred the chicken using your hands or a wooden spoon. Keep aside.

Place a pan over medium heat, add oil.

Add chopped onion, season with salt and cook till translucent.

Add ginger-garlic paste and green chilies, combine well and cook till onions turn golden brown.

Add the cooked and shredded chicken along with garam masala, combine well.

Taste and add more salt if needed.

Add chopped cilantro, mix well and cook for a few seconds.

Remove the pan from the heat and keep covered.

In a large bowl, combine all the ingredients ‘for making the batter’.

Add water little by little till you get a medium constituency batter- not too thick nor too thin.

Remove the top stem part of banana peppers about 1 inch. Remove all the seeds from the inside and create a hollow space in it.

Stuff the chicken masala into the peppers. You won’t be able to stuff a lot, depends on the size of the peppers.

Heat a frying pan with enough oil for deep frying.

Dip the stuffed peppers in the gram flour batter, coat evenly and coat well on the top part of the peppers.

Place the peppers submerged in oil and deep fry till golden brown in colour.

Transfer to a paper towel.

Serve with ketchup or hot sauce.

Source:  www.thasneen.com

Malaysian net crepes stuffed with chicken, aka Jalar Appam

For the Malaysian net crepes :

Malaysian net crepes

Ingredients:

Making the batter
  • All Purpose flour or Maida- 1½ cups
  • Eggs- 2
  • Coconut Milk, thin- 2 cups
  • Salt- to taste
  • Turmeric powder- ⅛ tsp (optional)
  • Ghee- to sprinkle over the roti jala
Making the Chicken stuffing
  • Chicken breast, boneless- 2 chicken breasts (or use 4 chicken pieces)
For cooking chicken
  • Garam Masala- 1½ tsp
  • Chili powder- 1 tsp
  • Turmeric powder- ¼ tsp
  • Fennel powder- 1½ tsp
  • Salt- to taste
For making the Chicken stuffing
  • Onion, cut thin lengthwise- 3
  • Ginger-Garlic paste- 2 tsp
  • Cilantro or chopped coriander leaves- 1 handful
  • Salt- to taste
  • Oil- 2 tbsp

Instructions:

  1. In a blender, blend all purpose flour, eggs, coconut milk and salt to a smooth batter without any lumps. The batter should not be too thick, it should have a flowing constituency.
  2. Add turmeric powder to the batter if you want the roti jala to have a nice yellow color.
How to make the roti jala or net crepes
  1. Heat a non-stick flat pan over medium heat.
  2. When you are ready to make the roti jala, pour the batter using a ladle into the mould.
  3. You could even place a small bowl under the mould to avoid the batter from spilling over the counter top or stove.
  4. Immediately, hold the mould over the hot pan and swirl the mould to create a net shape.
  5. If the batter is dripping as drops, add some water to thin it down, the batter should flow easily through the holes.
  6. After pouring the batter into net shape, let the bottom side of the roti jala turn golden in color.
  7. Drizzle 1 tsp ghee over the roti jala.
  8. Flip the crepe to the other side and let other side turn light golden in color.
  9. Remove the roti jala from the pan after the both sides have turned light golden in color.
  10. Place the roti jala on a platter.
  11. You could have the roti jala just like this with chicken or meat curry or if you are in a mood to impress your guests, stuff the crepes with chicken or other meat filling of your choice.
For making the Chicken Masala
  1. Marinate the chicken with chili powder, turmeric powder, Garam masala, fennel powder and salt for 10 minutes.
  2. Cook the chicken covered in a wide covered pan until all the water evaporates and the chicken turns tender.
  3. If you are using bone-in chicken, remove the bones after cooking the chicken and shred the chicken, keep aside.
  4. Heat a non-stick pan, add oil.
  5. Add the onions, season with some salt and saute till onions turn tender.
  6. Add ginger-garlic paste and saute.
  7. Now, add the cooked shredded chicken and saute for a few minutes.
  8. Add chopped cilantro and combine everything well.
  9. Remove the pan from the stove.
Stuffing the Net Crepes with chicken:
  1. On a platter, place two net crepes or roti jala one on top of the other.
  2. Spread one spoonful of chicken on the crepes.
  3. Cover the chicken layer with two net crepes one top of the other.
  4. Fold the crepes stuffed with chicken into a triangular shape or as rolls.
  5. Chicken stuffed Malaysian net crepes is ready to be served.

Source: www.thasneen.com

Recipe Stuffed and roasted lamb shoulder

For the Stuffed :

Stuffed

Ingredients:

– 1 lamb shoulder of 1.5kg
– 70g of Chinese vermicelli
– 1 small onion finely chopped
– 1 can of mushrooms, cut into pieces
– 10 pitted black olives, cut into slices
– 2 tablespoons soy sauce
– 1/4 teaspoon of ginger
– Salt pepper

Meat Marinade
– 1 piece of grated ginger
– 1 teaspoon curry paste
– 2 tablespoons of mustard
– 2 tablespoons soy sauce
– 2 onions
– Olive oil

Preparation

– Make an incision along the shoulder bone and rub it with the grated ginger.
– Put the water in a saucepan, bring to a boil and soak the vermicelli in hot water until softened, drain them in a colander and cut them with scissors.
– Add the drained vermicelli, the chopped onion, the olive rings, the mushroom pieces, the soy sauce, the salt, the ginger and the pepper.
– Fill the shoulder of this preparation and bridle the opening with the cooking wire.
– Prepare the marinade by mixing the mustard, curry paste, soy sauce in a bowl and coat the shoulder with this mixture.
– Peel the 2 onions and cut into slices.
– Cover a baking dish with a layer of onion rings. Place the stuffed shoulder on top, drizzle with olive oil and wet with 2 glasses of water, cover the dish with a sheet of aluminum foil.
– Bake in a preheated oven at 180 ° C for 1h45min until the shoulder is golden brown.
– Serve immediately.

Source: www.femmezoom.com