CHICKEN SALSA ENCHILADA

This is a simple and easy recipe for quick supper. When we have cheesy enchilada, truely amazingly good and incredibly awesome. These are like restaurant-style enchiladas, because they are so similar to the versions I have had when dinning out. Give them a try, surely you will not be disappointed!





“There's more, much more, to Christmas Than candlelight and cheer; It's the spirit of sweet friendship That brightens all year. It's thoughtfulness and kindness, It's hope reborn again, For peace, for understanding, And for goodwill to men!”       

If you are going to search an Christmas appetizer's recipe, there is endless of the recipes in allover the world. The entire month of December is an open  season for parties, every house, every one is in celebration mood. Treat your guest with this delicious Mexican savory dish or you enjoy this with your loved one in a snowy Winter evening.

                                                                                      

INGREDIENTS:
2 Tortillas
4 tbsps Red Chilli Sauce
1/3 cup Shredded Cheese

FOR CHICKEN FILLING:
4 OZ Boneless Skinless Chicken Thighs (washed)
1 Medium Carrot
4 Sprigs of Green Onion  (chopped)
1/4 tsp Black Pepper powder
1/4 tsp Garlic Pepper powder
1/4 tsp Red Chilli Flakes
1/2 Green Bell Pepper
1/2 Medium Tomato
1 tsp Lemon Juice
1/4 tsp Dried Oregano
1/4 tsp Dried Basil
Salt to taste
1 tbsp Oil

FOR SALSA:
1/4 of a medium sized Onion
2 Jalapenos (finely chopped)
1/4 cup Green Peas (frozen)
2 tbsps Sweet Corns
2-3 tbsps Mayonnaise

METHOD:

METHOD FOR CHICKEN FILLING:
Cut chicken thighs in bite sized pieces. Marinate the chicken pieces in lemon juice and salt. Keep aside for 30 minutes.

Cut carrot, tomato and bell pepper in thin slices. Set aside.

Heat oil in a non-stick pan. Add oregano and basil in it, fry for few seconds. Now add carrot in it. Fry for 2 minutes, then add green bell pepper and little salt in it. Saute for another a minute.

Add Green onions in it. Fry for another minute.

Now add marinated chicken it. Fry till chicken turns into whitish in colour. Add black pepper, garlic pepper, red chilli flakes and tomato in it. Cover and cook on medium low heat till chicken and vegetables are tendered.Open the lid and keep stirring for a minute or two. Now chicken filling is ready. Remove from heat and keep aside.

METHOD FOR PREPARING SALSA:
Chop onion finely. Beat mayonnaise. Mix all salsa ingredients in it. Combine well. Set aside.

METHOD FOR ASSEMBLING:
Preheat oven to 400 F. Pour 2 tbsps red chilli sauce in a baking tray.

Place a tortilla on a plate. Add half portion of salsa at the center of the tortilla.

Then add half of the chicken filling on the top of the salsa.

Roll up and place seam side down in baking tray. Follow the same proccedure for other tortilla too.

Pour the remaining red chilli sauce over the enchiladas.

Sprinkle shredded cheese on the top.

Bake for 15 minutes at 400 F, Sprinkle more cheese on the top and bake for another 5-7 minutes.

Remove from oven. Serve hot with spanish rice and beans or may serve as an fulfilling meal.

Enjoy Chicken Enchiladas!

TIPS: You may use canned enchilada sauce instead of red chilli sauce.

Sending to: 60 days to Christmas @ Cook like Priya & You Too Can Cook - Indian Food Recipes

ROASTED CHICKEN DRUMSTICKS (TANDOORI STYLE)

Today I am going to post my 150th recipe, which is obviously a favourite roasted chicken dish and extremely loved by all generations. Here I didn't use any food colour, as I don't like to use it. But ultimately this taste is lipsmacking good. There are actually 4 steps: prepare marination, marinate the chicken drumsticks, oven baked and final touch given on the pan or griddle. This is not actually tandoori chicken, not used tandoor even. But kasoori methi and adjusted the amouth of spices, it comes out the taste exactly I was looking for. So enjoy this roasted chicken and my 150th post!!!

INGREDIENTS:
6-7 Chicken Drumsticks
2 Carrots, cut in round or oval shapes
1 Large onion, cut in thick slices
1/2 Cup Thick Yogurt (plain)
1 tsp Ginger paste
1 tsp Garlic paste
1/2 tsp Pepper powder
1/2 tsp Red Chilli powder
1/2 tsp Green Chilli paste
1/2 tsp Dry Fenugreek Leaves (kasoori methi)
1/3 tsp Garam masala
1/3 tsp Roasted Cumin powder
1/2 tsp Coriander powder
1/3 tsp Turmeric powder
1/2 tsp Chaat masala
2 tbsps Lemon juice
2-3 tbsps Olive oil
1 tbsp Butter
Salt to taste

METHOD:
Wash the chicken pieces and make it pat dry. Now make a deep cut on the thicker flesh of chicken drumsticks upto the bone part with the tip of your knife. Make sure the marination will enter inside the chicken drumsticks.

Now in a small bowl combine red chilli powder, 1 tbsp lemon juice and salt. Rub this mixture on the chicken drumsticks and make sure it must be inside the cutting parts also. Keep this marinated chicken aside for 30 minutes.

Take a large bowl. Combine yogurt, ginger-garlic paste, green chilli paste, pepper powder, dry fenugreek leaves, garam masala, cumin powder, coriander powder, turmeric powder, 1 tbsp lemon juice and salt. Mix nicely and add chicken pieces in it. Fold well, so that chicken coats nicely with the spices. Add olive oil on top of the chicken pieces and mix it once again. Now keep the marianated chicken in refrigerator for overnight or atleast 4 hours.

Preheat oven to 450 F. Take one greased baking tray. place carrot pieces on it. Keep little room between the two pieces.

Now place marinated chicken drumsticks on the top of these carrot pieces.

Place the baking tray to oven after 15 minutes take it out from the oven and just turn the chicken pieces. Again bake for another 15 minutes more. Switch off the oven and keep it inside for another 5 minutes.

Now heat butter on a large frying pan. Combine onions with the remaining juice of the chicken marination.

Add onions and the chicken pieces in frying pan. chicken pieces on that. After 2 minutes, turn the chicken pieces. Fry for another 2 minutes.

Garnish roasted chicken drumstics on a plate with onions and carrots. Serve hot as a starter or side dish with dinner.

 

ULTIMATE CHOCOLATE CREAM CHEESE COOKIES

Baking Partners, a baking group created and hosted by Swathi Iyer, I am a part of  this group, this time Baking Partners decided to go with the theme cookies. Being part of the 'Baking Partners - A Group of Home Bakers', our challenge for this month, Suggested by Tina of  http://www.pinaycookingcorner.com/ suggested, Ultimate Chocolate Cream Cheese Cookies from 'Food & Wine Best of the Best Cookbook Recipes Vol. 14.'

Here it is a simpliest and most favourite cookies recipe, the best ever chocolate cream cheese cookies. These cookies truely are as good as they look, with a soft dense inside, and little harden from outside. These cookies are every bit of comfort you could possibly need and they are as good as they sound.

INGREDIENTS:
2 1/4 cup All Purpose Flour
1/4 cup Unsweetened Cocoa powder
2 tsps Baking Soda
1/2 tsp Salt
2 sticks / 226 gm Unsalted Butter (soften)
4 Oz Cream Cheese, at room temperature
1 cup Granulated Sugar
1/2 cup Dark Brown Sugar
2 Large Eggs
2 tbsps Heavy Cream
1 tsp Pure Vanilla Extract
3 OZ Bittersweet Chocolate (melted and cooled)
8 OZ / 225 gm of Semi-sweet Chocolate Chips 

METHOD:
Preheat the oven to 350 F and line two baking sheets with parchment paper.

In a medium bowl, shift the flour with cocoa powder, baking soda and salt. In a large bowl, combine butter, cream cheese, granulated sugar and brown sugar. Beat about 3 minutes, with a electric hand mixer until fluffy.

Scrap down the sides of the bowl. Beat in the eggs, heavy cream and vanilla until blended.

At low speed, beat in the dry ingredients. Add the melted chocolate and chocolate chips and beat just until incorporated.

Cover the bowl and refrigerate the dough for at least 15 minutes or upto 2 hours.

Scoop heaping tablespoons of cookie dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 12-15 minutes until the cookies are just set. Shift the baking sheet for top to bottom and front to back half way through. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a rack to cool completely.

The cookies can be stored in an airtight container for upto 3 days.

If you want to either share or enhance your baking skills, join us for a monthly baking adventure at Baking Partners!

You might like:

HOMEMADE OREO COOKIES: FAUXREOS

Cornflake Cookies

CREAMY CHOCOLATE CUPCAKES

Linking to: Cooking made easy with chocolates / Cocoa @ Spice n Sugar Tales



SPICY EGG TOAST

This is actually French Toast of Indian twist. Everyone is much more familier with this dish. Always I like breakfast food, like our traditional breakfast dishes, egg toast, French toast or pancakes. This is an amazingly easy, healthy and heavy option for breakfast or brunch, a very useful way to use your stale bread. If you have only 10 minutes time in hand, your delectable brunch is ready to serve. Ginger, garlic, onion, green chillies and maggi spice cube give it a spicy kick. I like my own way of Egg Toast, not exactly French Toast, on crispy fried Indian style. 

INGREDIENTS:
6 Slices of White Bread
4 Eggs
2 tbsps Grated Onion
2 pods Garlic (minced)
3/4" Ginger (minced)
2 Green Chillies (very finely chopped)
1/4 tsp Black Pepper powder
1 tbsp finely chopped Coriander Leaves
1 Maggi cube-spice (crushed)
Oil as required
Salt to taste

METHOD:
Cut each bread slice diagonally. So that from 6 slices of bread we can get 12 pieces of egg toast.

In a large bowl, combine onion, garlic, ginger, green chillies, coriander leaves and crushed maggi cube.

Add eggs, black pepper powder and salt in the same bowl. Whisk eggs with all spices, till it turns into a homogenous mixture.

Now dip each bread piece into the mixture, coating each side heavily.

Add 2 tbsps oil in a non-stick skillet on medium heat. Place two soaked bread pieces at a time in it. Fry till it turns golden brown. Shift the opposite side of the bread. Fry for another 2 minutes and remove from skillet. Follow the same process for the rest of the bread pieces.

Serve hot with chilli garlic tomato sauce.

FISH TANDOORI

This is the first time I made this dish. Fish cooked in oven (Tandoori Style). I have used Salmon fillet, which came out perfect for this dish. I hadn't used any food colour here.  Fish is marinated here in a very flovorful spices and cooked slowly, making them look extremely appetizing, which called 'tandoori' or 'tikka'. Tandoori fish is absolutely special, while it done correctly. If you follow this recipe, I can give you that assurance, you are in for a real treat. So enjoy this scrumptious and luscious treat!

INGREDIENTS:
2 lbs Salmon Fillet, cut in 1&1/2" slices
2 tbsps Ginger paste
2 tbsps Garlic paste
1 tsps Red Chilli powder
1/2 tsp Black Pepper powder
1&1/2 tsps Paprika
1/3 tsp dried Oregano
1 tbsp Coriander powder
1 tbsp freshly grounded Garam masala
1/2 cup thick plain yogurt (curd)
Juice of a 1/2 Lemon
2 tbsps Shan Spice Mix for Chicken Tikka BBQ (or any tandoori spices)
1/2 tsp Chaat masala
2 tbsps Olive oil
Salt to taste

METHOD:

Wash salmon fillets, make those pat dry.

Marinate salmon fillet with ginger paste, garlic paste, red chilli powder, black pepper powder, paprika, oregano, coriander powder, garam masala, thick yogurt, lemon juice, shan spice mix, 1 tbsp olive oil and salt. Fold nicely, so that salmon pieces are well coated with spices. Keep the marination in refrigerator for atleast 2 hours.

Grease a baking tray with 1 tbsp olive oil. Arrange salmon fillets on the baking tray. Keep little room in between in two pieces.

Preheat the oven to 450 F. Keep this baking tray on the upper rack of the oven and adjust temperature to broil. Bake it for 10 minutes. Remove tray from the oven and turn the salmon pieces on the other side. Again bake it on broil for 8 minutes. Switch off the oven.

Take out baking tray from the oven and arrange the grilled fish fillets on a palate. Drizzle with some fresh lemon juice and chaat masala on the top.

Serve hot as an absolutely palatable appetizer with salad and lemon pieces.

Linking to: Spotlight : Healthy Snacks @ Cuisine Delights & Recipe Junciton