Iranian Onion Samosa

Ingredients:

For Filling:

• Onions - 1 1/2 cups chopped thin and long
• Green chillies - 3
• Cumin powder - 1 tsp
• Salt to taste
• Chilly powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Chaat masala - 1 tsp / Lemon - few drops (any one or both)

• Avalakki (optional) - 1/2 cup

• Oil as required

For the casing:

• All purpose flour (Maida) - 1 cup
• Wheat flour - 1 cup
• Salt - 1/4 tsp
• Oil - 1 tbsp
• Water as required

For Pasting:

• Mix a tsp of all purpose flour in say 2 tsp of water and make a paste

Method:

• Mix all the ingredients under "For the casing" above, add water little by little until you get a soft dough. Let it rest aside for atleast 15 min.

• In a pan pour oil, saute onion, green chillies, add cumin powder, chilly powder, turmeric, chaat masala and saute again. Rinse avalakki and add.

• Mix it all together on low flame until all is cooked well.

• With the dough use a roller pin and make triangular shapes, half cook the rotis and then fill with the filling and paste it together with the all purpose flour paste.

• Deep fry in medium heat oil at low-medium flame until golden brown.
• Serve hot with green chutney/tamarind chutney if desired.

Classic Chilly Chicken

Ingredients:

500 gm of Chicken pieces

10 medium green chillies slit along its length and de-seeded

6 small onions finely chopped

1 inch of ginger finely chopped

1 tbsp of finely chopped Garlic

1 medium capsicum diced

100gm of spring onions finely chopped

5 tsp soy sauce

3 tbsp water if you want it a little saucy else not needed

Oil as required

Salt to taste

Marinade:

1 tbsp ginger garlic paste

1 tsp garam masala or 5 spice powder

4 tsp soy sauce

Salt to taste

1 tsp red chilly powder

Method:

• I marinated the chicken for overnight with the marinade in the fridge but atleast an hour is needed outside at room temperature.
• Cook the chicken in the marinade as is until the chicken is dry or has soaked in most of the marinade and is saucy.
• In a separate pan pour in some oil, saute green chillies then onion and ginger, followed by garlic, capsicum, spring onions.
• Add the cooked chicken in and mix it all together, cook for 3min then add soy sauce and salt to taste.
• Continue cooking until it all comes together, add some water if you want some sauce in it else not needed and cook for few more minutes. Serve hot! ;)

Simla Chilly Chicken

Ingredients:

500gm Chicken breast diced

6 small onions finely chopped

100gm of spring onions finely chopped

7 cloves of garlic chopped

7-10 deseeded green chilies slit along its length

Half a capsicum diced

1 Tbsp ginger-garlic paste

A cup of chopped coriander

2 tbsp soy sauce

1 tbsp corn flour in half a glass of water

2 eggs

1 cup corn flour to cover marinated chicken

Oil as required

Salt to taste

Marinade:

1 tbsp ginger-garlic paste

1 tsp Garam masala (mix of cinnamon, cloves, cumin, cardamom) or could use 5 spice powder

1 tsp chilli powder

1/4 tsp turmeric powder

3 tsp soy sauce

1 tsp of salt

Method:

• Marinate the chicken in marinade and set aside for an hour atleast.
• Cook the chicken in marinate until dry, cool it.
• Beat eggs, coat cooked chicken above in eggs first and then in corn-flour and deep fry in oil.
• Keep it aside.
• Use the same oil about 3 tbsp, saute onions, then add ginger-garlic paste, green chillies, garlic, saute.
• Now add spring onions, capsicum and saute.
• Add the fried chicken, coriander, soy sauce and mix it all together for 2-3 minutes on slow flame.

• Finally add corn flour in water mixture cook for 2-3 minutes more or until it all comes together and then serve hot! :)

Fried Rice with Egg

Ingredients:

Cooked rice as required

6 medium sized onions finely chopped

250gm of beans finely chopped

250gm of carrots finely chopped

250gm of cabbage finely chopped

1 tbsp Ginger garlic paste

1 tbsp soy sauce

1 tsp vinegar (optional)

6 eggs scrambled

1/4 tsp of pepper powder

Oil as required

Method:

• In a pan pour in some oil, saute onion, ginger garlic paste.
• Then add all the veggies (you can use any or all the veggies you want to here), sprinkle salt to taste and pepper powder.
• Now add the cooked rice in and mix them all, add soy sauce, vinegar and scrambled eggs in.
• Mix it all, stir for a few minutes on slow flame and serve hot.

Mongolian style Chicken stir-fry

Ingredients:

500gm thinly sliced chicken breast

Oil as required

4 medium sized onions thinly shredded

1 tbsp Ginger-Garlic paste

1 tbsp Cumin seeds

2 tbsp Soy sauce

Corn flour as needed

2 tbsp Jaggery powder

Water

Salt to taste

Coriander to garnish

Marinade:

1 tsp cumin powder

1 tbsp Ginger-Garlic paste

1 tsp chilli powder

1/4 tsp turmeric powder

1/2 tsp cinnamon powder

1/4 tsp cloves powder

1 tbsp vinegar

1 tbsp soy sauce

1 tsp Salt

Method:

• Marinate the chicken for atleast an hour with all the above mentioned ingredients of the marinade. Coat the marinated chicken with some corn flour.
• In a separate pan, pour in oil and stir fry the marinated chicken and keep aside.
• In the same pan, pour a little more oil if required and saute onion, ginger-garlic paste, cumin seeds.
• Then add soy sauce, jaggery and some water keep stirring until it all comes together, now add the stir fried chicken and mix it all together until the desired dryness or sauciness is reached.
• Garnish with coriander and serve hot! :-)

[I have used Chicken here but in real any meat of your desire can be used]

Chakli

Ingredients:

500gm of rice flour

100gm of Besan flour

2-3 tsp of red chilli powder

Salt to taste

2 pinches of baking soda

Water as required

Method:

• Slightly fry the rice flour for 5-6 min on slow heat.
• Transfer the rice flour and Besan flour into a mixing pan add chilli powder, salt, baking soda and make a dough out of it with adequate water.

• The dough should be of right consistency, i.e., if you use it in the chakli maker and squeeze out it should flow freely and not break. If it breaks then more water needs to be added to loosen the dough and so on.

• Squeeze out desired shapes and deep fry in boiling oil. The oil should be boiling hot so the chakli gets fried soon and does not suck in oil.

Note: if you want the Chakli snack really soft you could add some clarified butter.