Preparation Time : 40 minutes
Cooking Time : 30 -35 minutes
Serving : 5-6 members
Description
I was honored by another fellow foodie page called kayal Samayal to be the judge for a contest run on their page with the thyme being chicken and oranges. The thyme was selected by me the great thinking let every one around also break their head to come up with new recipes like I do. Faiza( Kayal Samayal admin ) and myself were a bit worried initially as there were no posts and then one after the other they just poured in leaving me in a fix to judge the best dish. I was blown away with the innovative ideas and dishes that were posted for the competition. At that point of time I came up with this recipe in mind and stored it. I have been wanting to share the recipes of the Kayal Samayal contest but as most of the recipes are in Tamil… My laziness to translate it to English is just not letting me go ahead. Coming back to this dish… I remember one contestant of master chef India not sure which season as well making sushi with upma. I just borrowed that idea of upma is easy to mould into any shape we want to and went ahead with this dish. Made the upma with wheat semolina for the healthy option. My cook asked me more than three times if she had to deep fry the dumplings as she is so used to what my brain will signal her to do next but it was a big no this time with me sticking to the healthy way perfect for a hot summer day. It was packed with a sweet and sour punch delivering a serious hit of vitamin c. The dish was shared to cousins homes and served at the table at home. It was a big no from hubby dear but every one else called up and got the recipe… Which means it’s worth a recipe to be shared…. Letting you all making this your own recipe, filled with your own stories.
Ingredients For the dumplings cover
Ingredients | Quantity |
|---|---|
| wheat semolina | 1 cup |
| Chicken stock cubes | 2 |
| Water | 3 cups |
| Butter | 1 tablespoon |
| pepper powder | 1/4 teaspoon |
Method for the dumpling cover
- Heat water with stock cube, pepper and butter. Mix well until butter and stock cube dissolves.
- Taste and adjust salt as stock cubes contain a lot of salt. Bring to boil. Add the wheat semolina slowly as you keep stirring vigorously making sure no lumps are formed for about 8- 10 minutes until semolina is cooked and gets together to a slightly sticky mass.
- Remove from heat and cool completely.
Ingredients For the stuffing
Ingredients | Quantity |
|---|---|
| Boneless chicken | 1/4 kg |
| Ginger garlic paste | 1/4 teaspoon each |
| Salt | taste |
| Turmeric powder | 1/4 teaspoon |
| Onions | 5 big chopped |
| Green chillies | 4 chopped |
| Mixed vegetables - carrots , beans , cabbage , green peas chopped and boiled in water with salt | 1 cup |
| Garam masala powder | 1/4 teaspoon |
| Mint leaves | few |
| Coriander leaves | one hand chopped |
| Pepper powder | to taste |
| Oil | 2 tablespoons |
Method for chicken stuffing
- Pressure cook cleaned chicken, salt, turmeric powder, ginger garlic paste and little water for one whistle.
- Bring to boil and Reduce the water. Cool completely and shred the chicken to treads ( I run it in the food processor for a second ).
- Heat oil in a non stick board pan. Add onions and fry to translucent.
- Add green chilies, boiled chopped mixed vegetables, shredded chicken, mint leaves, coriander leaves, salt, garam masala powder and pepper to taste.
- Mix well and lower the flame and keep stirring for 3 minutes letting all the flavours infuse together.
- Remove from heat, cool and set aside.
Ingredients For the orange sauce
Ingredients | Quantity |
|---|---|
| orange juice | of 6 oranges |
| garlic | 2 teaspoon chopped |
| green chillies | 6 chopped |
| cumin powder | 1/2 teaspoon |
| Red chili flakes | to taste |
| Sugar | to taste |
| corn flour | 2 tablespoons diluted in 2 tablespoons of water |
| Chat masala powder | 1 teaspoon |
| oil | 1 tablespoon |
Method for orange sauce
- Heat oil in a wide pan. saute garlic and green chillies for 2 minutes. Add cumin powder and salt.
- pour the orange juice and cook for 2 minutes with red chili flakes and sugar to taste.
- Taste and adjust seasoning. Add diluted corn flour paste to thicken a bit to a gooey sauce. Remove and set aside.
How to proceed
- Take a lemon size ball of cooled semolina and flatten to a round disc of 1/4 inch thick with the help of greased hands.
- Place 1 tablespoon full of stuffing in the center and bring the edges of the semolina disc towards the center and roll to a ball with no cracks.
- Do the same to all of wheat semolina and chicken stuffing.
