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Top 5 dishes made from Tomato-Chilli Ketchup
1 . Mexican: Cheesy-Chicken Chimichangas with Homemade Wheat Flour T
Mexican: Cheesy-Chicken Chimichangas with Homemade Wheat Flour T
These are the super delicious 🤤 uniquely crunchy & cheesy stuffs from the very land…
Chimichangas are basically the deep fried Burritos 🌯 that can be garnished or dipped into your favourite sauces/dips, salsas & similar alike fresh ingredients !!!
A Must Try is definitely called for 👍🏻
Ingredient
1/2 tsp
Red Chilli Flakes
1/2 tsp
Red Onion Powder
1/2 tsp
Garlic Powder
1 tsp
Tomato Powder: Optional
1 tbsp
Tomato-Chilli Ketchup
1 Cup
Maida/All-purpose flour
1/4 tsp
Salt
1 tsp
Baking Powder
1/2 Cup
Extra Cheese: That you’re using
1/2 Cup
Mexican Creamy Salsa Dip (Any)
250-300 gms
Fresh Lettuce: If available (Optional)
Cooking instructions
* Step 1
First Up: We need to boil & cook the chicken pieces with some salt & chicken bullion cubes (if you do have it)- Until it’s quite nicely cooked and tender enough to be shredded easily-
Strain the chicken stock & keep it reserved for any other dishes/soups, that calls for it & simply just don’t throw it away
* Step 2
Now, time to shred the cooked chicken pieces well enough until they all segregate properly from its strands & we need to complete this process while the chicken is hot itself- (Chicken being extremely hot at this point- You can use either of the tongs, Kitchen Scissors or the 2 Forks Methods, either one to finish this chore)- Now, time to mix it with the aforesaid dry spices and chopped veggies (you can be even more creative in your choices while doing this mixing procedures)…
* Step 3
I prefer it this way- Just keeping it to its bare minimals and enjoy the same whether it’s just the Burritos 🌯 or Flautas or the Chimichangas. Anywhich ways you prepare these…They turn out to be extremely delicious and delectable…
* Step 4
For the Tortillas: Add in the mixing bowl- All the aforesaid ingredients for the same & knead it to soft, supple & smooth pliable dough- Once done, grease it with some oil to retain its moisture inside- Cover it with a damp/moist cloth/kitchen towel and let it rest for at least an hour’s time & this resting time is absolutely called for & highly recommended 👍🏻
* Step 5
Post an hour’s time: Divide the Tortillas into 8-10 equal sized dough-lets of your choice and roll them out onto your work station and fry them (without oil), dry- Not to much worry about its perfect Round Sizes & correct doneness of it, because any which ways they’ll be cooked again as we’re gonna deep fry them, it’ll automatically get cooked well & proper at that point- Ensure that it’s not raw from any of its edges or from anywhere else
* Step 6
Once that’s done ✅ Our Tortillas are all ready- Keep them wrapped up in a kitchen towel or Tortilla Casserole or Container to keep them hot & soft & tender, so that don’t break off while folding them along with the Chicken Fillings in it…And that’s a VVI catch for this preparations & is highly recommended for sure
* Step 7
While filling & folding them into the prepared Tortillas- Generously fill in the chicken fillers & the sliced cheese, ensuring however that nothing comes out while folding them, tuck the openings or edges that can be the cause to be oozed out while frying them along with the melting cheese & make the frying oil dirty and your work even more difficult & tedious
* Step 8
Now, the chimichangas are ready folding like the burritos itself, try to arrange & keep them side by side, tightly in a separate plate/dish or whichever is convenient to you- Ensuring that their folds don’t unwrap & the fillings come out, just like that- If you are aware of preparing the Burritos, you’d know that- just that, burritos are folded & had it like that immediately but herein, we’ve to fold it to keep it in its place until they’re deep/shallow fried
* Step 9
Heat up a frying pan over the medium-high flame: Add in the required m/sufficient amount of oil for its deep frying & once the oil is hot at its correct temp.(to check that, either you can choose to use a kitchen thermometer or simply dip a wooden stick/skewer into the hot oil & when you see that the oil’s started bubbling up gently surrounding the stick, that’s the indication that our Oil is perfectly ready)
* Step 10
* Step 11
Drop the Raw Chimichangas or the Burritos (at this stage)- into the hot oil, one by one in sufficient successions- That depends too, on the size of your pan or vessel in whichever these are getting fried- ensuring that the wraps remain in its place & there’s just no chances for the fillings to come out & one piece is almost half fried…
* Step 12
Then, drop in the other- This way it makes my work much easier, you can surely come up with your own even better & much improvised versions to this, if any at all 👍🏻
Once that’s done too: Transfer all the Chimichangas to the Serving Plate/Platters, with your choicest Dips/Sauces, etc.
* Step 13
Garnish it your own way- You can go creative about it, if you wish to…..& simply ENJOY….💁🏻♀️😋
Note: if there is a photo you can click to enlarge it
2 . Indo-Chinese: Sesame Honey Chilli Potato
Indo-Chinese: Sesame Honey Chilli Potato
This one’s an immensely delectable & quite a popular one too amongst the Indo-Chinese Side Dish recipes-
Ingredient
1 tbsp
Red Chilli Sauce
2 tbsps
Tomato-Chilli Ketchup
1 tbsp
Soy Sauce
2 tbsps
Honey
1 tbsp
Rice/White Vinegar
1 tbsp
Garlic: Finely Chopped
2 tbsps
Sesame Oil
4 Cloves
Garlic: Finely Chopped or Minced
1/2 tbsp
Ginger: Finely Chopped or Minced
250-300 gms
Baby Potatoes: Boiled and Peeled
1-2 tbsps
Sesame Seeds: Raw
Cooking instructions
* Step 1
To begin with: The honey-chilli-garlic sauce need be prepared- Before that we need to keep our boiled potatoes peeled and set aside…Rest other ingredients readily available too, as well
* Step 2
Now, in a small mixing bowl: Add in the aforesaid all the ingredients for it & whisk it well enough to set aside until its later use in cooking process further…
* Step 3
Heat up a frying pan over the medium flame: Add in the measured oil & butter together (or anyone)- Gently sauté the Sesame Seeds in it & allow them to just crackle a bit…In goes the minced/finely chopped 3G ingredients- Sauté until translucent & quite aromatic
* Step 4
At this point: Add in the boiled & peeled baby potatoes, sprinkle a very little salt (remember the sauce has enough of it already)- Keep sautéing until they’re lightly golden brown in colour- Once that’s done, reduce the flame to the medium-low at this point and keep it the same until we finish our cooking
* Step 5
Now, is the good time to add in the already prepared honey-chilli-garlic sauce into it & mix everything well together until nicely combined and well blended to get finely incorporated as well- Toss the potatoes well into the sauce a couple of times, now just for a minute or so increase the flame to the high- Allowing the sauce to start thickening up fast then again, reducing it back to where it was
* Step 6
Let the sauce get thickened well & coat the potatoes with it nicely dark brown- Turn off the flame now, add in the finely chopped scallions & chives or the beans & a dash of sesame oil from the top- Mix well again nicely- Cover it with a lid for about 5-6 mins time…
* Step 7
Now, once all that’s done dish it out to a serving plate/bowl/platter and garnish it the way you think is the best- It’s now, ready to be served hot with your choicest drinks, soups or as the side dish to your main course Fried Rice or Mixed Veg. Chowmein or Indo-Chinese any Veg/Non-veg Noodles...💁♀️
Note: if there is a photo you can click to enlarge it
3 . Chinese Golden Coin Eggs: A Hunanese Recipe
Chinese Golden Coin Eggs: A Hunanese Recipe
This particular recipe hails from the domain of the Hunan region in China 🇨🇳
Extremely tasty & delectably it is…unti you prepare it on your own- it’s hard to get it well, perhaps…!!!
Try this out surely, at least once 👍
#cppassport
#cppchina
Ingredient
1/2-1 tsp
Red Chilli Flakes
1 tbsp
Dark Soya Sauce
1 tsp
Tomato-Chilli Ketchup
2 tbsps
Cornstarch
1 tbsp
Butter: Salted
Cooking instructions
* Step 1
First Up: Hard boil the eggs, cool & shell them well- Cut up into aforesaid Roundels
* Step 2
Coat the egg slices in the cornstarch & set aside for about 7-8 mins time & then, heating up a frying pan over the medium flame- pan fry them, until nicely golden brown on its both sides
* Step 3
In the same pan: Add in the red chilli flakes, ginger & garlic, soya sauce and the sesame seeds (if using it), checkout the seasonings as well & adjust, if required- Toss it well to coat all along
* Step 4
While finishing it up: Add in the chopped scallions & chives, a dash of sesame oil- Give it a final good toss, the flame goes off & it’s just ready to be grabbed now- Super hot…
* Step 5
* Step 6
ENJOY…
Note: if there is a photo you can click to enlarge it
4 . Healthy Cauliflower-Cinnamon-Parmesan Tots: A NO-OIL DISH
Healthy Cauliflower-Cinnamon-Parmesan Tots: A NO-OIL DISH
These are one of my favourites during the monsoons…
The coolest way to chillax completely & enjoy the downpour outside with my favourite cuppa, absolutely guilt-free
Ingredient
1 tsp
Salt
1/2 Cup
Besan/Gram Flour
2 tbsps
Cornflour
2 tbsps
Suji/Semolina
2 tbsps
Rice Flour
1-1.5 tsp
Cinnamon Powder
1/4 Cup
Parmesan Cheese: Grated
1 tsp
Red Chilli Flakes
1 tbsp (3 G)
Paste: Ginger-Garlic -Green Chilli Paste
1 tbsp
Tomato-Chilli Ketchup
Cooking instructions
* Step 1
First Up: In a mixing bowl: Add in all the aforementioned ingredients and mix everything well together until nicely combined and well blended- Cover it & set aside for about 15-30 mins time before shaping them up
* Step 2
This recipe doesn’t call for any water or cooking oil- Preheat the oven @200 C for about 10-15 mins time while shaping up the Cauliflower Tots/Croquettes….
* Step 3
Grease the palms with some oil/butter while shaping them- it won’t stick at all or else, can use a bowl of water as well to prevent sticking in the hands while shaping them…Divide the entire mixture into lemon sized balls & roll each one of them in between your palms
* Step 4
Slightly elongated shape to be given: Then, with the help of your thumb & middle fingers, press the top & bottom of the slightly elongated balls (almost alike the croquettes but these are much shorter in sizes than the croquettes)
* Step 5
Now, keep placing each one of them on the pre-lined Baking Tray, stack them in rows- Maintain a gap of 1-1.5” between each one of them since, while baking- They’d inflate quite a bit…hence that much space is required, mandatorily to avoid sticking with each other & perhaps while, detaching them might break
* Step 6
Despite being a No-Oil dish, it does call for just a little bit of EVOO Brushings on it in order to not get dried out completely- that’s my personal preference though (the original recipe doesn’t even use a bit also, since the amount of cheese used is sufficiently more- Which I’ve kept it to the basic minimal, hence this little oil Brushing is surely called for)
* Step 7
Bake them into the preheated oven @200 C for about 20-25 mins time or until, nicely golden brown- Take them out onto the serving platters & garnish it your own way with your favourite dips/sauces/Chutneys….It’s ready to be served absolutely piping hot now….RELISH THIS DELISH
Note: if there is a photo you can click to enlarge it
5 . Masala Egg Neer Dosa
Masala Egg Neer Dosa
Another twist & punch to the very basics of this Neer Dosa variety
Ingredient
1 Cup
Rice Flour
1/4 Cup
Maida
1/4 Cup
Besan/Gram Flour
2 tbsp
Suji/Semolina: Optional
1 tsp
Salt or To Taste
2
Eggs
1/2-1 tsp
Black Peppercorns: Freshly Cracked
1/2 tsp
Red Chilli Flakes
1/2 tsp
Red Chilli Powder
1/2 tsp
Turmeric: Optional
1 tbsp
Fresh Coriander Leaves Paste
1 tbsp
Fresh Mint Leaves Paste
1/2 tsp
Kasuri Methi Powder
1 tbsp
Tomato-Chilli Ketchup
1/2 tsp
Fresh Lemon Juice: Optional
Cooking instructions
* Step 1
In a large mixing bowl: Add in all the aforementioned ingredients dry ingredients firstly & then, the wet ones- including the eggs too
* Step 2
Whisk well with a balloon whisker or in a blender jar this can be done too, alternatively...however, the blending needs to be absolutely a smooth & fluffy one
* Step 3
Refer to the pics given down below..
* Step 4
Now, heat up a frying pan over the medium flame & smear in the required amount of oil to it, that’s very less initially & to be gradually added in later on... the rest other procedures for frying the neer dosa is the same or similar
* Step 5
In this case of the Egg Neer Dosa: We need to reduce the flame to the low-medium, put back the cover & cook it on the slow heat for about 3-4 mins one side & then, flip it onto to the other
* Step 6
Again, repeating the very same process to the other side too & the time duration for frying at this side with the cover on is again the same...flame to be kept at low to low-medium, all along
* Step 7
It’s supposedly to be fried to its light golden shades or the JAALI patterns formed to the either sides of its body....
* Step 8
Evidently, as usual- it need be fried in batches & once done transfer it to a separate plate/dish...Garnish it, your own ways....
* Step 9
Serve it absolutely hot with your favourite Chutney/Dip/Sauce, or as such anything you do like to have along with it
* Step 10
Well, it can be simply had- As is without anything beside it too & yes, many a times- I prefer it that way even...or as usual ho for the untraditional or the non-stereotypical side dishes or condiments to be relished with it...
* Step 11
It’s mostly enjoyed absolutely hot....Relish these amazingly delicious & delectable EGG NEER DOSA, now....& share your own experiences with me for sure
Note: if there is a photo you can click to enlarge it
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