Preparation Time : 35 minutes
Cooking Time : 25 -30 minutes
Serving : 8 -10 members
Description
A yum combination, fresh , innovative , fusion dish that was present on the table for the first anniversary of sauté , fry n bakes recipe swap by Saaliha azeem . Saaliha azeem was so enthusiastic to take part in the recipe swap that she postponed her flight tickets to the Middle East for holidays to her mothers place . It was worth , or else we all should have missed out on this exhilarating flavoured fusion dish . I remember hubby dear and myself sharing a piece as we wanted all the food lovers present to have a sneak peak to relish this dish . Every one just thronged to this dish on the table though there was an array of dishes and vanished in seconds .This dish captured the essence of fusion cooking in a classy wonderful way . I have been wanting to try it out but the right time has not yet come . It was these type of innovative fusion dishes that helped to high lighten the table spread on the first recipe swap and made it a grand affair with unforgettable culinary experiences . Thank you Saaliha for your contribution that introduced us to this novel multicultural dish .
Ingredients for semiya filling
ingredients | quantity |
|---|---|
| Semiya | 1cup |
| Boneless chicken | 200 grams |
| Onion | 1small sliced |
| Tomato chopped | 2 tablespoons |
| Green chilli | 2 chopped |
| Chilli powder | 3/4 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Coriander powder | 1teaspoon |
| Crushed ginger , garlic | 3teaspoon |
| Thick coconut milk | 1/2cup |
| Lemon juice | of one small lemon |
| Garam masala powder | 1/2teaspoon |
| Coriander leaves | few |
| Curry leaves | one spring |
| Salt | to taste |
| Pepper | to taste |
| Oil and ghee | 2 tablespoons |
Method for filling
- Cook chicken with little pepper crushed garlic and salt.cool and shred the chicken . Reserve the chicken stock and set aside .
Heat 1tablespoon of oil in a pan and roast semiya / vermicelli to light brown in colour . - In a cooker heat little oil and ghee.sauté onion till light brown . add ginger(11/2tsp) garlic(11/2tsp),green chilli,tomatoes and saute well.Add tur powder,chilli powder and coriander powder. fry for a min .
- Add roasted semiya/ vermicelli and 1cup water(including the reserved stock),1/4cup shredded chicken and salt(beware as stock has salt).cover with lid and keep in low flame for just one whistle.then remove from flame.
- After 10 minutes open the lid and add garam masala,lemon juice,coriander and curry leaves,shredded chicken and coconut milk. Mix well n keep in low flame for few minutes .
Other ingredients
Ingredients | Quantity |
|---|---|
| Bread | 6 slices ( remove crust and cut into very small pieces) |
| Eggs | 4 |
| Milk | 3/4 cup |
| Pepper | 1/2 cup |
| Coriander leaves | few chopped |
| Salt | Salt to taste |
How to proceed
- In a bowl beat the eggs.mix all the other ingredients together with the beaten egg . In a greased non stick pot(small) layer half of of the bread mix.then layer semiya chicken masala.
- press and level with spoon . On top spread the remaining bread mix n fill the sides with egg mix . cover and cook for 15 minutes .
- Then turn the other side carefully and cook for another 10 minutes .serve hot turning it over a serving platter .
- You can even bake as well in a preheated oven at 180 degree Celsius for 25 – 30 minutes or until a tooth pick inserted comes out clean .
