Baked Mexican Chicken Burrito

Baked Mexican chicken burritos are one of those delicious rolls devoured with oh so yum cream sauce. Though the preparation involves too many steps, this recipe can be put together in less than an hour, which is worth the effort. If you love mexican you will definitely fall in love with this recipe. This is again a satisfying roll for a week night dinner. I came across this recipe from a blog and made small changes according to my taste.

INGREDIENTS :
Makes 8 Burritos

For Chicken:
2 Lb chicken breasts
1 Cup hot salsa
1 Tbsp brown sugar
2 Tbsp chopped pickled jalapenos
5 Cloves garlic minced
2 Big tomatoes diced
2 Tsp chili powder
1 Tsp smoked paprika powder
1 Tsp cumin powder
1 Tsp onion powder
1/2 Tsp dried oregano
1 Tbsp olive oil

For the bean :
1 8oz. can red kidney bean
1 cube low sodium chicken stock
1/2 Cup water
Salt to tatse

For sour cream sauce :
1 Tbsp olive oil
1 Tbsp butter
3 Tbsp flour
1/2 Cup sour cream
1/2 Cup shredded cheddar cheese
2 Tbsp minced pickled jalapenos
2 Cups low sodium chicken stock
1/2 Tsp cumin powder
1/2 Tsp chili powder
Salt to taste

8 8" flour tortillas
1 Cup shredded cheddar cheese
2 Tbsp Olive oil 

METHOD :
Cooking Chicken:
Clean and cut the chicken breasts into 3 equal sized portions. Place a pressure cooker on medium flame and add all the ingredients given under chicken list and mix well. Close the lid and wait until steam comes out. Now drop the weight and reduce flame to medium low and let the chicken cook for about 20 minutes. Switch off the stove and wait for the steam to subside. Then open the pan and take out the chicken pieces.
Switch on the stove and let the sauces in the cooker reduce and thicken. Meanwhile shred the cooked chicken with a fork. Add it back to the thickening sauce, mix it together and let it dry a bit.
The Mexican shredded chicken is ready.

Cooking Bean:
Open the can of bean and pour it into a strainer, drain any liquid and wash them few times under running water. In a pan add the water and the stock cube along with the bean. Bring it to a boil and simmer for 10miutes. Then mash the bean a little. Check for salt and add if needed. Put off the flame, bean is ready.

Making sauce:
To prepare the sauce melt butter and oil in a pan. Warm a little chicken stock and dissolve the flour in it. Add the rest of the stock to butter in the pan. Add the spice powders. When it comes to a boil add the chicken stock flour mix. Dissolve completely. When this starts to thicken remove from heat and whisk in the sour cream, cheese and minced chili. Check for seasoning and adjust accordingly. The sauce is ready.

To bake burritos:
Preheat oven to 400 degrees F. Take a 9*13 size baking pan and spray with non stick spray.
Take a tortilla and rub olive oil on one side, this is going to be the outer side of burrito. Flip the side and spread 4 Tbsp of chicken filling, then a layer of cooked bean and top with a tbsp of cheese.
Roll the tortillas and keep it in the prepared baking pan seam side down.
Repeat the same with all the 8 tortillas.
Bake them in the oven for about 16 minutes or until the top is slightly brown and crispy.
Remove from oven and let rest for 5 to 10 minutes or the inside will be really hot.
Serve the burritos with the sour cream sauce on top and optional toppings like plum tomatoes, avocados and chopped cilantro.
Recipe notes:
You can use chicken stock instead of stock cube and use soaked, cooked bean for tinned version.These burritos can be served on top with fresh plum tomatoes, avocados and chopped coriander leaves. I used pickled jalapenos but feel free to use the fresh ones but remove the seeds and reduce the amount. If you don't have smoked paprika, just dry fry them in a pan over stove to get that smokiness.

Eggplant yogurt curry

This eggplant yogurt gravy is a quick and easy recipe. This can be served with just rice and pickle. This can be also served as a side for biryani but then reduce the amount of yogurt and make it really thick. If you love eggplant you will love this. I first had this in a party at a friend's and instantly liked this. But the recipe given here is my version, meaning came up with this after few trial and errors.

INGREDIENTS:
Makes 4 Servings

To fry:
4 Medium indian eggplant (brinjal/aubergine)
1 Tsp red chili powder
1/4 Tsp turmeric powder
1/2 Tsp salt
4 Tbsp oil or more as needed
To season:
2 Tsp oil 
2 Green chilies slit
1/4 Tsp mustard seeds
1 Sprig curry leaf
To grind:
1 Tbsp grated coconut
2" Piece ginger
1/2 Tsp cumin seeds
1/4 Tsp turmeric powder
A pinch of cinnamon
2 Cups thick yogurt
Salt to taste

METHOD:

Clean and slice the eggplant. Rub them with a mix of red chili powder, turmeric powder and salt.
Shallow fry them in medium hot oil until crisp approximately 2 minutes on each side. Drain them on paper towels and keep aside.
Make a smooth paste of grated coconut, ginger, turmeric and cumin seeds. Add the yogurt and whisk until completely incorporated. Add the cinnamon and salt.
Heat a pan over medium heat and add 2 tsp oil. When hot add mustard seeds, slit chilies and curry leaves. Fry for a minute and add the prepared yogurt and keep stirring until heated through. Take care not to curdle this.
Once heated through reduce flame to simmer, add the fried eggplant and close the lid.
Let it simmer for a minute or two. Serve hot with any kind of rice or chapathi.

French Toast Casserole

French toast casserole is a breakfast dish made by baking small pieces of baguette or challah soaked in an egg and milk batter with an optional crunchy topping. This dish can be prepared ahead and refrigerated and baked before serving. Unlike the soft toasted french bread these can be made softer or crispier depending on the amount of liquid which goes in. Here I have featured a recipe where the bottom layer is soft and fluffy with a more crispier top layer. This recipe can be pulled together in minutes and an easy way to use up left over bread. Using baguette or challah is advisable to get that crunch.

INGREDINTS:

For the toast :
1 French baguette or Challah
2 Eggs
21/2 Cups milk
1/4 Cup heavy cream (optional)
1/4 Cup brown sugar
1 Tsp vanilla extract
1/2 Tsp all spice powder
2 Tbsp corn flour
1/2 Cup almond flour
1/4 Tsp salt

For the topping :
1/2 Cup all purpose flour
1/4 Cup packed brown sugar
1 Tsp cinnamon
1/4 Tsp salt
6 Tbsp cold butter

METHOD :

Preheat oven to 375 degrees F. Prepare a 9*13" baking dish by spraying non stick spray.
Break the bread into small cubes and keep aside.
In a mixing bowl whisk in the eggs and everything together except the bread given under toast and pour half into the prepared pan.
Top with the bread cubes. And pour the other half of the liquid on top.
In another bowl whisk together the topping ingredients, the flour, brown sugar, cinnamon and salt. Cut the cold butter into small pieces and mix with the flour mixture.
Mix everything together to form a meal like texture.
Top the bread with this topping mix and bake for about 30 minutes until the bread is cooked through and the top is brown and crunchy.

Chicken Methi Kurma

  Chicken methi kurma is one of those rich gravy you can wish for. The aroma is incomparable and elevates the taste of the dish served with. It goes well with chapathi, naan, rice or those rice flour breads like roti or any pathris.
I have used dry methi leaves, fresh leaves can be used too but should be mindful of the bitter taste while cooking. The chicken pieces are cooked in oil rather than shallow fried. When the chicken pieces are heated up, it gives out liquid in which the chicken and dries up because of the oil added. The chicken can be grilled or baked and added to the gravy too.

INGREDIENTS :

To marinate and fry: 
2 Lb chicken medium pieces
1 Tsp ginger garlic paste
2 Tsp coriander powder
1 Tsp red chili powder
1 Tsp cumin powder
1/2 Tsp garam masala powder
1 Tsp salt (more to taste)

For gravy:
2 Big onion
2 Big tomatoes
1 Tsp ginger garlic paste
1 Tsp red chili powder
2 Tsp coriander powder
1/2 Tsp black pepper powder
2 Tbsp thick yogurt
2 Tbsp dried methi (fenugreek) leaves
4 Tbsp chopped coriander leaves
1 Tbsp broken cashew pieces (optional)
4 Tbsp oil
Salt to taste

METHOD :

Clean the chicken pieces and pat dry. Marinate the chicken pieces in the ingredients given to marinate. Keep aside for at least 30 minutes. This can be marinated from 4 hours to overnight in the refrigerator.
In a shallow pan heat 2 tbsp oil at medium flame and cook the chicken pieces until done. Remove and keep aside.
In the same pan add the remaining oil and fry the onion until transparent. Then add the ginger garlic paste along with a pinch of salt. Fry until raw smell is gone.
Add the yogurt and stir until mixed.
Then add the dried methi leaves and chopped coriander leaves. Fry for a minute and then add all the spice powders along witha pich of salt.
Finally add chopped tomatoes and fry until they are wilted.
Switch off flame and let it cool.
Puree the above in a blender and then bring back this pureed paste to the pan and switch on flame.
Add a cup of water and bring o boil. Add the cooked chicken pieces to this gravy.
Adjust the gravy thickens with water if needed and check for seasoning. Add more salt if needed.
Bring it to a boil, close with the lid and simmer for about 10 minutes or until oil separates.
Garnish with roasted cashew pieces which is optional.

Chicken Keema Omelette

I was brainstorming for ideas when I had some left over minced chicken filling from another recipe. I thought I could fill them in pastry sheets and fry but then the leftover is not much to make enough of those rolls or whatever I was planning. So when I had to make breakfast for an important person, this idea struck me so I came up with this omelette. But later I googled and learned some interesting recipes too. But this recipe is my own with added twist. The person who had this is a food critic and gave positive feed back. So here you go, a happy me presenting an 'egg'otic dish.
You can make the filling ahead and use for breakfast but I suggest you to fry the celery and pepper to be added just before preparing the omelette to keep the crunch.

INGREDIENTS :
Makes 2 serving

Step 1:
1 Chicken breast (4oz or 1/2lb)
1 Onion finely chopped
1 Small tomato chopped
2 Green chilies chopped
1 Tsp ginger garlic paste
1/4 Tsp turmeric powder
1/2 Tsp red chili powder
1/2 Tsp black pepper powder
1/2 Tsp fennel powder
1/4 Tsp garam masala powder
Salt to taste
2+1 Tbsp olive oil
Step 2:
1 Celery stick
1/4 Small red bell pepper
1 Tsp sriracha sauce
Step 3:
4 Large eggs
1/8 Tsp salt
1/4 Tsp black pepper powder

METHOD :
Clean and cut the chicken breast into small cubes. Pat dry extra water. Mince them in a food processor and keep aside.
Place a pan in a stove over medium heat  and pour 2 Tbsp oil. Add the onion and saute until transparent. To this add the ginger garlic paste and try until raw smell is gone. Then goes green chilies and tomato with a pinch of salt. Salt helps tomato wilt soon. Then add all the spice powders along with a pinch of salt and fry for a couple of minutes. When everything comes together add the minced chicken and fry for a minute or two and add a tablespoon of water, close the pan and let it cook. Once the chicken gets cooked, open the lid and fry completely to let any liquid dry out.
In another pan add few drops of oil and saute the celery and bell pepper along with sriracha sauce.
Do not let these veggies get completely cooked, they should be barely sauteed and have a bite to them.
Mix this to the cooked mince mix.
To make omlette:
Beat the eggs with salt and pepper until frothy. Place a pan in the stove with low medium flame and add a tsp of oil and pour half the egg. Keep moving the egg with a spatula as we do for scrambled eggs but do not break them. When egg is half done , spoon in half the minced chicken filling on one side, fold in the other half of egg. Cook until egg is well done.
Chicken keema omlette is ready and be served with any chili sauce.

Grand-mom's Banana Pancakes

Grand-mom's banana pancakes are something I have been having since I can remember. My grand-mom and mom used to make them as snack. It's one of my kids favorite from their grand mother's kitchen except that they love to have for breakfast. A quick, easy and at the same time healthy dish which comes in handy. Mostly I make this to use up the well ripened bananas. It tastes even better when the batter can be made ahead and refrigerated, stays good for a couple of days. 

INGREDIENTS :

Makes 8 pancakes
1 Cup whole wheat flour
1/2 Cup sooji (white broken wheat)
3/4 Tsp baking powder
1/4 Tsp salt
2 Cardamoms powdered
1 Tbsp brown sugar
2 Ripe bananas
1 Egg
1 Cup warm water
1/4 Cup clarified butter (ghee) 

METHOD :

Whisk together the dry ingredients in a mixing bowl. In another bowl beat egg and sugar until combined. Add the sliced bananas and mash them.
Combine the flour mix in to the egg, banana mash and add the warm water as required to make the batter into pouring consistency.
Heat a pan over medium heat and add 1/4 tsp ghee, pour a spoonful of batter and spread it thin. Let it cook for about two minutes or until that side is slightly browned.
Sprinkle few drops of ghee on top and flip it over and let it cook for about a minute or two or until its cooked and slightly browned.
Serve with ghee or brown butter on top.

Kaima Idli

Kaima idli is one of the specialty dish in vegetarian restaurants. The last time I had it at the restaurant was not that great. So tried reproducing it at home. Most of the recipes called for deep fried idlis. Because I make them for dinner I prefer the dish to be made with less oil. So I baked them and that didn't alter the taste. If you prefer deep frying its fine too and as the idlis are frozen, they don't usually break or absorb much oil. You can deep fry the chopped frozen idlis until golden brown. This can be served as packed lunch recipe or snack for kids. Either use left-over idlis or make them ahead and freeze.

INGREDIENTS :
Serves 2

8 Frozen idlis
3 Tbsp oil
1 Sprig curry leaf
1/2 Tsp fennel seeds
1/2 " Cinnamon stick
1 Green cardamom
2 Cloves
1 Big onion
1 Tsp ginger garlic paste
2 Small tomato
2 Green chilies
1/2 Small green bell pepper
1/2 Small red bell pepper
1/4 Cup green peas
1/4 Tsp turmeric powder
1/2 Tsp chili powder
1/2 Tsp fennel powder
1 Tsp sambar powder
1 Tsp tomato paste
1 Tbsp tomato ketchup
2 Tbsp chopped coriander leaves (optional)
Salt to taste

METHOD :

Cut the steamed idlis into small cubes and freeze them. When ready to make kaima idlis Preheat oven to 425 degrees F. Take the idli cubes and sprinkle 1tbsp oil all over, line them in a baking sheet and bake for about 20 minutes, 10 minutes on each side or until golden brown. Take care not to burn them.
Chop all the vegetables.
In a deep frying pan placed at medium heat, add the remaining 2 tbsp oil and fry the whole fennel seeds and curry leaves for 30 seconds. Then add the cinnamon, cardamom and cloves fry briefly and then chopped onion and saute until transparent and then add the ginger garlic paste and fry until raw smell is gone.
Then add the tomato paste, fry for a minute and then add chopped tomatoes along with some salt. Let the tomatoes cook and wilt.
At this point add the chopped bell peppers and peas. Mix and let cook for a minute or two.
Now add the spice powders and blend them well. To this add the tomato ketchup and mix well, check for salt and adjust seasoning according to your taste.
Add the baked idli to this and toss to coat completely.
Add 3/4 cup warm water increase heat and mix everything thoroughly until all water is absorbed.
Serve hot garnished with chopped coriander leaves.