Preparation time : 30 minutes
Cooking time : 40-45 minutes
Serves : 8 members
Recipe source : saaliha Salam
Description
As sauté, fry n bake is nearing its third anniversary. I was just going through the picture gallery in my files to see all the images that have been used with recipes in sauté, fry n bake. My heart skipped a beat when I saw two images that were taken during the first anniversary celebration that has been ideal with out being posted with the recipe. Unfortunately both the images were of dishes brought for the first recipe swap by fellow sauté, fry n bake family member saaliha Salam. Well now the reason for the delay in posting was because the recipes she had e- mailed were of the new age short writing meaning new short spellings for an entire word. The laziness in me just put it off every time I wanted to post it but three years is to much though . Saaliha Salam , a cheerful down to earth, very beautiful girl as I know her has been very supportive in sauté, fry n bake and what ever I do from the start. She was one Among the first few who agreed to join in for the first recipe swap celebrations . This dish sure was a hit and vanished in seconds lining all our tummies with bits and pieces. I expected this dish to win the recipe swap competition, though it didn’t .. It won my heart for sure as my love for stuffed things is always on a high. With a big fat sorry from my side for this three year’s late post, my humble request that all of us try this recipe and compensate the delay.
Ingredients | Quantity |
|---|---|
| Semiya | 1cup |
| Boneless chicken | 200 gms |
| Onion | 1 Small |
| Tomato chopped | 2 tablespoons |
| Green chilli | 2 chopped |
| Chilli powder | 3/4teaspoon |
| Turmeric powder | 1/4teaspoon |
| Coriander powder | 1teaspoon |
| Crushed ginger garlic | 3teaspoon |
| Thick coconut milk | 1/2cup |
| Lemon juice | one lemon |
| Garam masala powder | 1/2teaspoon |
| Coriander leaves | few chopped |
| Curry leaves | few |
| Salt | to taste |
| Oil and ghee | 1 tablespoons of each |
Method
- Cook chicken with little pepper crushed, garlic and salt.shred the chicken. Reserve the stock.
- Heat 1tablespoon ghee in a pan and roast the semiya to light brown.
- In a pressure cooker heat little oil and ghee.sauté onion till light brown.Add ginger paste ( 11/2teaspoon ) garlic paste(11/2teaspoon),green chilli,tomatoes and saute well.
- Add turmeric powder,chilly powder and coriander powder. fry for a minute.Add roasted semiya and 1cup water(including the stock),1/4cup shredded chicken and salt(beware as stock has salt.Cover the 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 leaves, curry leaves,and coconut milk. Mix well and keep in sim for 5 minutes.Remove from heat.
Ingredients | Quantity |
|---|---|
| Bread | 6(remove crust and cut into very small pieces) |
| Eggs | 4 |
| Milk | 3/4cup |
| Pepper | 1/2teaspoon |
| Coriander leaves | few chopped |
| Salt | to taste |
How to proceed
- In a bowl beat the eggs.then mix all the other ingredients.In a greased non stick pot(small) layer half of d bread mix.Then layer semiya chicken masala,press and level with a spoon.
- On top spread the remaining bread mix and fill the sides with egg mix.Cover and cook for 15 minutes in low flame .
- Then turn over to the other side carefully n cook for another 10 minutes.
- Remove and cut into wedges and serve hot.
Notes
You can bake the same in a preheated oven at 180 degree Celsius for 40 minutes .
