Bong Repast

Thursday, December 29, 2022

Christmas and New Year Special - Roast and Steamed Chicken ( tried to make healthier version)

Ingredients

→ 900 grams - 1 kg – Chicken (best suited to make roast chicken)

→ 1½ teaspoon garlic paste

→ 1 teaspoon ginger paste

→ 100 grams of Peas

→ 10 to 12 small–peeled baby potatoes

→ 2 medium size - carrots

→ 3 tablespoon butter

→ 1 bulb of garlic

→ olive oil

→ 1 lemon

→ 1 tablespoon of readymade tandoori masala (I used Everest Tandoori Chicken Masala)

→ 1 tablespoon of Kashmiri Lal Mirchi (optional)

→ Hung curd- ½ Cup

→ Salt as per taste

Method

ü If you are making a fresh chicken then directly make slits on the chicken and you are ready to go

ü However, if the chicken has to be kept in the freezer, then remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature. After that keep the chicken in salted water for 1 to 2 hours then start the process. Also, in this case, salt needs to be put in the marination mixture accordingly.

ü After making slits on the chicken, take a bowl in the bowl add ginger paste 1 teaspoon, garlic paste 1½ teaspoon, salt 1 teaspoon, 1 tablespoon of tandoori masala and Kashmiri mirchi, and curd. Mix it well and add the marination to the chicken and rub it well. Keep the chicken in the freezer for 2 hours if you are in hurry. Otherwise overnight

ü Add old and squeeze 1 lemon.

ü Heat the steamer and add salt

ü Make garlic butter with 1 garlic and 2 tablespoons of butter and 1 tablespoon of olive oil

ü grease the pan with the butter and put the chicken and steam it for 40 mins

ü later after taking out the chicken give some resting time and, in an Air fryer/ microwave grill the chicken at 180 degrees Celsius for 10 mins

ü boil all the veggies (peas, carrots, and baby potatoes) with the required salt and toss them in butter

ü the Christmas chicken or the steamed and roasted chicken is ready to serve

Saturday, October 22, 2022

Chicken MOMO (DIM SUM)| Healthy and Tasty Darjeeling style Momo with some changes| NON VEG MOMOS

Momos (Dim Sum) are prepared of dough filled with either mashed chicken or pork. Momo can be made vegetarian with vegetables, paneer, and soya filling. ‘Momos’ are usually steamed, but they can be fried and grilled too. Nowadays, tandoori ‘momos’ are very popular. First, Momo is an essential diet for Tibetans. Later, it made its way to Nepal, becoming popular among Asians. Now the most popular food in many known countries. Momo originates from the Tibetan word "mug-mug, " a loan word from the Chinese word ‘momo’. The word ‘mo’ means food related to flour. Momo is one of the most famous street foods in Bengal. Darjeeling ‘momos’, in particular, are the most popular.

In my blog, I will share my views on making steamed momos. My receipt is a mix of veg and non-veg stuffing. I added vegetables to make the momos healthier.

Ingredients

A) Vegetable Stuffing

1. Beetroot – 1 small size

2. Carrot – 1 small size

3. Onion – 1 medium size

4. Green chilies -2 to 3

5. Salt – as per taste

6. Cabbage – 1/4^th of a small size cabbage

B) Chicken Stuffing

1. Chicken keema (minced) – 200 grams

2. Ginger and garlic paste – 2 tablespoons

3. Lime juice – 2 tablespoons

4. Black pepper (crushed) – 1 teaspoon

5. Green chilies – 2 to 3

6. Salt – as per taste

7. Olive oil – 1 tablespoon

Momo Dough

1. Flour- 300 grams

2. Water- 150 grams

3. Olive oil – 2 tablespoons

4. Salt – as per taste

Soup

1. Giger garlic paste – 1 tablespoon

2. 2 chilies – chopped

3. Chopped cabbage – 2 tablespoons

4. Chopped onion- 2 tablespoon

5. Chicken keema (minced) – 2 tablespoons

6. Salt and black pepper – as per taste

7. Corn-flour to make the soup thick

Momo sauce or chutney

1. Red chili- 5 to 8

2. garlic cloves - 10 to 12

3. vinegar - 2 teaspoon

4. black pepper- as per taste

5. olive oil – 1 teaspoon

6. cherry tomatoes – 10 or just tomatoes- 3

7. sugar- 3 teaspoon

8. salt- as per taste

Preparation

· Make a rough paste of all the vegetables (Beetroot – 1 small size, Carrot – 1 small size, Onion – 1 medium size, green chilies -2 to 3, Salt – as per taste, and Cabbage – 1/4th of a small size cabbage) in the mixture.

· Mix all chicken keema, Ginger, and garlic paste, Lime juice. Black pepper (crushed), Green chilies, Salt, and Olive oil and leave it for at least 5 hours in the refrigerator.

· Heat the pan and add oil. Pour the vegetable mixture first, and then add the chicken mixture. Mix it well.

· Make the Momo dough and knead it well. Keep the dough in a covered vessel. Now shape the momos.

· Now prepare the steamer. In the lower vessel, either pour the momo soup before adding corn-flour or can only put water after adding Salt. Steam the momos for 10 to 15 mins.

· Add oil to the vessel and heat. Then add Ginger, garlic paste, chicken keema, and other ingredients. Pour water and keep the soup boiling for 10 to 15 minutes. In the end, add the corn-flour and water mixture to the soup vessel. Stir vigorously to avoid forming lumps. The soup is ready.

· Boil the tomatoes and garlic for the chutney. Add all the other things to the mixture and blend it well to make a thick paste, and the chutney is ready.

· The momos are ready to be served with mayonnaise, chutney, and soup.