FESTIVAL RECIPES

NUTTY CHICKEN BALLS - WOMAN'S DAY CHICKEN RECIPES

Ingredients:

• Minced Chicken  - 500 gm
• Egg - 3 (beaten)
• Flour - 3 tbsp 
• Pistachio nuts - 100 gm (finely chopped)
• Almonds - 50 gm (finely chopped)
• Walnuts - 20 gm (finely chopped)
• Cashewnuts - 10 gm (finely chopped)
• Nutmeg powder - 1/4 tsp 
• Ginger Garlic paste - 1 tsp
  
• Lemon juice - 1/2 tbsp
• Bread crumbs - 2 cups
• Salt and Pepper to taste 

For Lemon Sauce:

• Chicken stock - 1 cup
• Fresh lemon juice - 3 tbsp
• Lemon grass - few
• Cream cheese - 1 cup
• Fresh coriander leaves - 2 tbsp (finely chopped)

For Garnish:

• Mint leaves

Method:

Mix turmeric powder and lemon juice (1/4 tsp) to the minced chicken and keep for 5 minutes. Wash thoroughly.

Mix the chicken mince with salt,pepper, pista nuts,almonds,walnuts,ginger garlic paste,nutmeg powder,lemon juice and beaten eggs.

Shape this mixture into small balls with your hands coated with flour.

Roll the balls in one egg (beaten) and coat them fist with almonds and then with dried bread crumbs.

In a frying pan pour oil and place the balls and cook for 5 to 10 minutes or till the chicken is cooked and he balls are golden brown and crisp.

To make the Lemon Sauce: 

Mix all the sauce ingredients together and microwave at 80% power for 10 to 15 minutes.

Serve the sauce with the chicken balls.

 

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Ingredients:

• Basmathi rice - 1 cup
• Ghee or Oil - 3 tbsp
  
• Thick curds - 1 cup
• Water (or) Vegetable stock - 1 cup
• Mixed diced vegetables - 1 cup
• (Carrots, Potatoes, Peas, Beans, Turnip etc.)
• Ginger Garlic paste - 2 tsp
• Onions - 2 (slice)
• Fresh lemon juice - 2 tsp
• Tomatoes - 2 (finely chopped)
• Garam masala powder - 1 tsp
• Nutmeg powder - 3 pinch (optional)
• Bay leaf - 1
  
• Salt and Pepper to taste

Grind Together:

• Mint leaves - 1/4 cup
• Coriander leaves - 3 tbsp (chopped)
• Small onions  - 8
• Green chillies - 8 to 10
• Cinnamon -  1inch piece
• Cloves - 3
• Cardamoms - 2
• Cashewnuts - 1 tbsp
• Poppy seeds  - 1/4 tsp

For Garnish:

• Fried onions
• Finely chopped coriander leaves
  

Method:

Wash and soak rice for 2 to 3 minutes. Drain water and fry for 3 minutes in 2 tsp of ghee.

Heat pressure cooker, add ghee or oil and fry bay leaf, onion and  tomatoes. Mix ginger garlic paste and diced vegetables. Cook in medium flame till vegetables are tender.

Add ground masala and fry till raw smell goes. Beat curds and add it along with One cup of vegetable stock or water.

When it starts boiling add rice and salt cover lid and reduce flame completely. Cook for 10 minutes.

Remove from heat, Squeeze lemon juice mix gently and garnish with fried onions and finely chopped coriander leaves . Serve hot with cucumber onion raitha.