Homemade: Chicken Tacos Recipe

 

These healthy and scrumptious chicken tacos can be served any time of the day.

Recipe Video on Youtube English 😊

Ingredients Chicken Tacos:

Chicken Filling:

250 Grams Chicken Keema

1 Large Onion 

1 1/2 Tbsp Ginger and Garlic Paste

1 Tbsp Mexican Spice mix ready to use or Fajita mix

1 Tbsp Kashmiri Chili Powder / Paprika

1 Tbsp Oregano

1/4 Tsp Cumin

1/2 Tbsp Coriander Powder

1/2 Tbsp Pepper Powder Optional

Salt as per taste

Oil

Prep:

Peel, wash and finely chop onions.

Peel, wash and chop equal amount ginger and garlic.

Add the ginger and garlic to a mixer jar and grind to for a smooth paste.

Prep and prepare guacamole, sour cream and salsa ahead of time. Recipe videos are posted below.

Sour Cream Recipe Video

Guacamole and salsa recipe video

To Prepare Chicken Filling:

Heat a wok on medium flame.

Add 2 tbsp oil once the oil reaches smoking point.

Add finely chopped onion, and fry well. Add ginger and garlic paste and fry till raw flavor has reduced.

Add chilly powder, paprika powder, cumin powder, Mexican seasoning, salt and pepper. Fry all the spice powders for a minute.

Add chicken mince and fry along with onion till the mince is crumbly. 

Add 1/4 cup water and salt as per taste and mix well. Cover and cook the chicken until well done.

Once the chicken is cooked check for salt and spice level add if needed and adjust accordingly, fry the chicken well till oil separates and make sure the moisture is completely evaporated but the chicken must not be dry. The chicken should have some amount of moisture for a juicy taste.

Remove the chicken filling from flame add lime juice and finely chopped coriander mix well and reserve.

Tacos:

Chicken Filling

Salsa

Sour cream

Guacamole

Taco shells

Lime Wedges

Prepare Tacos:

Heat 4 Tbsp oil in a wok on medium flame.

Gently fry the taco shell one at a time in the oil on both sides making sure the shells fry till crispy.

Use tongs and a fork to fry the taco shell and make sure the cavity is wide and does not shut while frying. These ready to use taco shells close while reheating and frying.

Fill the tacos with chicken and top with salsa. 

Serve the tacos with side of guacamole, sourcream and lime wedges …Enjoy!

Guacamole and Salsa Recipe

Guacamole and salsa are two condiments which is normally served with Mexican food from rolls to rice bowls this guacamole and salasa balances the taste and texture.

Recipe Video on Youtube English Channel 😀

Ingredients:

2 Ripe Avocados (450 Grams)

2 Large Onion

4 Garlic Cloves

1 Large Tomato

1 1/2 Cups Capsicum (Red, Yellow and Green)

4 Green Chilies

6 Sprigs Coriander

4 Limes

1 Tbsp Cumin

1 Tbsp Chilly Powder

1/4 Tsp Pepper Optional

Salt as per taste

Prep:

Peel, wash and finely chop onions.

Wash and remove seeds from capsicum and finely chop.

Wash and finely chop tomato.

Peel, wash and grate garlic pods.

Remove stems and wash chilies. Finely chop the chilies and reserve.

Wash and chop the limes into halves, juice the limes in a bowl and reserve.

Separate the coriander leaves, wash and finely chop.

To Prepare Guacamole:

Wash the avocados. Chop into half and remove the seed.

Using a sharp spoon scoop the avocado in a bowl and mash.

Add 2 tsp lime juice followed by onion, half the amount of garlic, chilies, tomato, onion, tomato, and capsicum.

Mix all the ingredients well in the avocado and add salt mix well cover and place in refrigerator.

Taste and adjust lime juice and salt as required.

We can avoid the salt and add it later if not consumed rightaway. 

Guacamole can be used as spread for bread toast, rolls, and served with corn chips.

To Prepare Salsa:

In a mixing bowl add all the remaining finely chopped veggies, grated garlic, finely chopped chilies, coriander and lime juice.

Mix all the ingredients well and start adding cumin, chilly powder, pepper powder and salt before serving.

Mix and serve the salsa chilled with nachos or in rice bowl and enjoy!

Kale Chaat Recipe

Kale Chaat is an excellent way to curb your craving for deep fried chaats , when dieting. This chaat is healthy and nutritious for the entire family. I purchased these kale leaves from gourmetgarden online store.

Recipe Video in English on Youtube Channel 😊

Kale Chaat Ingredients:

100 Grams Kale

1 Tsp Chilly Powder

1 Tsp Pepper Powder

1 Potato

1 Onion

Mint Chutney

Tamarind Chutney

Garlic Chutney or Chilly Chutney

Nylon Sev

Roasted Peanuts

Roasted Mung Dal (Dalmoth)

1/4 Tsp Salt

1 Tbsp Olive Oil or Sesame Oil

Mint Chutney Recipe for Chaats

Chilly Chutney Recipe for Chaats

Tamarind Chutney Recipe used in Chaats

Prep:

Separate the kale leaves from stem. Tear into small pieces. Wash it twice and place it in a colander, allow excess moisture to drain.

Spread the kale on a towel and air dry. Once the kale leaves are air dried add it to a mixing bowl.

Wash and boil the potato, peel, crumble and reserve the potato in a bowl.

Peel, wash and finely chop the onion.

Method:

Add chilly powder, pepper powder, salt and oil to kale leaves and mix well.

Spread the kale leaves in a even layer on a microwave safe plate or dish then place it in the microwave.

Microwave the kale for 2 minutes then flip it and microwave it for a minute.

Remove the kale chips from microwave and place it in a serving plate.

Top the kale chips with crumbled potato, finely chopped onion, mint chutney, chilly chutney, tamarind chutney, sev, roasted peanuts, and dal moth.

Sprinkle some chilly powder and chaat masala...Serve...Enjoy!

Microwave Kale Chips Recipe

Healthy snack for entire family. 

Recipe updated on Youtube English Channel 😊

Kale Chips Ingredients:

100 Grams Kale

1 Tsp Chilly Powder

1 Tsp Pepper Powder

1/4 Tsp Salt

1 Tbsp Olive Oil or Sesame Oil

Prep:

Separate the kale leaves from stem. Tear into small pieces. Wash it twice and place it in a colander, allow excess moisture to drain.

Spread the kale on a towel and air dry. Once the kale leaves are air dried add it to a mixing bowl.

Method:

Add chilly powder, pepper powder, salt and oil to kale leaves and mix well.

Spread the kale leaves in a even layer on a microwave safe plate or dish then place it in the microwave.

Microwave the kale for 2 minutes then flip it and microwave it for a minute.

Remove the kale chips from microwave and serve...Enjoy!

Plantain Vada Recipe

Crispy and spicy plantain Vada's can be served as a starter or with southindian meals.

Recipe Video posted On Youtube English Channel 😉

 

Ingredients:
2 Medium Plantains (Approx 1 1/2 cups cooked)
1 Cup Roasted Bengal Gram
1 Medium Onion
1 Inch Ginger
4 to 5 Green Chilies
1 Inch Cinnamon
3 Cloves
2 Cardamom Pods
1/4 Tsp Fennel seeds
2 Sprigs Curry Leaves
5 Sprigs Coriander
5 Sprigs Mint
Salt to taste
Oil for frying.

Prep:

Add 2 to 3 cups water in a pot and bring it to boil on medium flame.

Wash the plantain, chop and remove the stem.

Add the plantain to the boiling water and cook until tender on medium flame.

Once the plantain is fork tender remove from flame and allow it to reach room temp.

Heat a wok on medium flame. Add the roasted bengal gram, constantly stir and dry roast until slightly golden. 

Transfer the roasted bengal gram to a plate allow it to cool.

Once the bengal gram has cooled down transfer to a mixer and grind to form fine powder.

Peel and wash the onion. Finely Chop and reserve the onion.

Remove the stems from chilies, wash and chop.

Peel, wash and chop the ginger.

Separate the coriander leaves and mint leaves from stem. Wash the mint and coriander well. Drain the mint and coriander in a colander, finely chop and reserve.

Method:

Peel and add the plantains to a mixing bowl or large plate. Break the plantain into pieces then start to mash it use a masher to mash and form a smooth dough.

In a mixer jar add fennel seeds, cloves, cardamom, cinnamon, 1/4 tsp mint, 1/4 tsp coriander, chilies and chopped ginger. Grind all the ingredients to form a coarse paste.

Add the masala paste to the plantain dough along with finely chopped onion, mint, and coriander knead until all ingredients are well combined.

Gradually add roasted chickpea flour and knead to form a semi tight dough.

Place a wok on medium flame add enough oil for deep frying.

Divide the dough and add salt to one portion of the dough and knead well. Form uniform lime size dough balls. Flatten with your palms and gently drop the plantain patty in hot oil.

Allow the plantain to fry for a minute on one side then gently flip and fry on the other side. Keep flipping the patty every minute and fry it until golden. Drain the plantain vada from hot oil and place it on a plate lined with kitchen towel.

Serve the plantain vada hot with chai and enjoy!

Veggie Spring Rolls with Date Sauce Recipe

Simple and refreshing veggie spring rolls served with a flavorful date sauce.

Veggie Spring Roll Recipe on Youtube Channel 😊

Ingredients Veggie Spring Rolls:

6 Pieces Ready to use Spring Roll Sheets

250 Grams Rice Vermicelli

1/2 Cup Each Thinly Sliced into sticks Red, Yellow, Green Capsicum

1/2 Cup Thinly Sliced into Sticks Cucumber

1/2 Cup Thinly Sliced Cabbage

1/2 Cup Thinly Sliced Carrot

1/2 Cup Thinly Sliced Onion

100 Grams Butterhead Lettuce 

Mint and Coriander Leaves

1/2 Inch Grated Ginger

3 Red or Birds Eye Chilies

2 Lime Leaves

6 Tbsp Roasted Peanuts

3 Tbsp Date Syrup

1 Tbsp Vinegar

1 Tbsp Chilly Powder

1 Tsp Thai Curry Paste or Curry Powder

1/4 Tsp Pepper

1 Liter Warm water

1 Tbsp Sugar

Salt as per taste

Lime Juice as required

Prepare the veggies:

Wash and slice the capsicums in half, remove the seeds and thinly slice.

Wash and peel the cucumber. Remove the seeds using a spoon and thinly slice into sticks.

Wash and chop a lime into half. Juice the lime and reserve.

I used precut carrots and cabbage for this recipe. Make sure to use thinly shred carrots and cabbage.

Peel, wash and thinly slice the onion and reserve.

Peel, wash and grate the ginger and reserve.

Wash lime leaves and thinly slice and reserve.

Wash the chilies and finely chop.

Separate the lettuce leaves rinse well and pat dry.

Prepare the vermicelli:

Place a wok on medium flame.

Add the peanuts to the wok stir and dry roast the peanuts until golden on low flame.

Transfer the peanuts to the plate, allow it to reach room temp.

Gently rub the roasted peanuts using a paper napkin to remove the skin and add it to a mixer jar. Pulse twice or thrice and reserve the coarse ground peanuts in a airtight container until use.

In a pot add luke warm water with a tsp salt. Dilute the salt add the rice vermicelli and place a cover allow the vermicelli to soak for 2 minutes.

Drain the excess water and add the rice vermicelli to a wok and cook it for 2 minutes covered on low flame or steam cook until soft and tender.

Add the vermicelli to a mixing bowl. Heat the sesame oil until smoky and add it to the vermicelli along with salt as per taste. coarse ground peanuts, salt and lime juice. Mix until all ingredients are well distributed and reserve the vermicelli.

Prepare Date Sauce:

Using warm water to prepare this sauce. Heat a pot of water for the spring rolls and sauce.

In a mixing bowl add warm water, vinegar, grated ginger, finely chopped chilies, Lime leaves, 2 tsp roasted and coarse ground peanuts, salt, date syrup, salt and sugar. Mix all these ingredients well. We can adjust the date syrup and water as per taste and dilute only with warm water. Cover this dipping sauce and place it in the fridge until use.

Method:

Place the warm water in a wide bowl.

Gently dip the spring roll sheets in warm water and shake of excess water.

Place the sheet flat on a stone surface.

Place lettuce, shredded cabbage, carrots, thinly sliced bell peppers, cucumber , mint and coriander. 

Sprinkle some salt and top the veggies with vermicelli.

Start to gather both ends and fold the spring roll, gently roll to form a roll as shown in the video.

Once the spring roll is formed and ready, serve it with date sauce and enjoy! 

Shrimp Spring Rolls with Date and Peanut Sauce Recipe

These shrimp spring rolls were easy to construct and tasted delicious with date sauce. Few veggies were purchased from Gourmet garden and the other ingredients like spring roll sheets, date syrup and shrimps are all avaiable on Bigbasket and Amazon. If you cannot find date syrup use honey or 8 to 8 sauce.

Recipe video is posted on Youtube Channel 😊

Ingredients Shrimp Spring Rolls:
6 Pieces Ready to use Spring Roll Sheets
350 Grams Medium Shrimps
150 Grams Rice Vermicelli
1/2 Cup Each Thinly Sliced into sticks Red, Yellow, Green Capsicum
1/2 Cup Thinly Sliced into Sticks Cucumber
1/2 Cup Thinly Sliced Cabbage
1/2 Cup Thinly Sliced Carrot
1/2 Cup Thinly Sliced Onion
100 Grams Butterhead Lettuce 
Mint and Coriander Leaves
1/2 Inch Grated Ginger
3 Red or Birds Eye Chilies
2 Lime Leaves
6 Tbsp Roasted Peanuts
3 Tbsp Date Syrup
1 Tbsp Vinegar
1 Tbsp Chilly Powder
1 Tsp Thai Curry Paste or Curry Powder
1/4 Tsp Pepper
1 Liter Warm water
1 Tbsp Sugar
Salt as per taste
Lime Juice as required

Prep:

First Prepare the shrimps:

I used pre cleaned shrimps (shelled and deveined) for this recipe. Wash the shrimps well and drain using a colander.

Heat a medium pot or wok with 1 cup water.

Add the shrimps to the mixing bowl with chilly powder, thai curry paste or curry powder and pepper mix well.

Place the shrimps in a steam basket and place it on the wok. Allow the shrimps to cook for 5 minutes then remove from the steamer and transfer to a plate. Allow the shrimps to reach room temperature. Once the shrimps have reached room temp place it on a chopping board slice the shrimps in half and reserve.

Prepare the veggies:

Wash and slice the capsicums in half, remove the seeds and thinly slice.

Wash and peel the cucumber. Remove the seeds using a spoon and thinly slice into sticks.

Wash and chop a lime into half. Juice the lime and reserve.

I used precut carrots and cabbage for this recipe. Make sure to use thinly shred carrots and cabbage.

Peel, wash and thinly slice the onion and reserve.

Peel, wash and grate the ginger and reserve.

Wash lime leaves and thinly slice and reserve.

Wash the chilies and finely chop.

Separate the lettuce leaves rinse well and pat dry.

Prepare the vermicelli:

Place a wok on medium flame.

Add the peanuts to the wok stir and dry roast the peanuts until golden on low flame.

Transfer the peanuts to the plate, allow it to reach room temp.

Gently rub the roasted peanuts using a paper napkin to remove the skin and add it to a mixer jar. Pulse twice or thrice and reserve the coarse ground peanuts in a airtight container until use.

In a pot add luke warm water with a tsp salt. Dilute the salt add the rice vermicelli and place a cover allow the vermicelli to soak for 2 minutes.

Drain the excess water and add the rice vermicelli to a wok and cook it for 2 minutes covered on low flame or steam cook until soft and tender.

Add the vermicelli to a mixing bowl. Heat the sesame oil until smoky and add it to the vermicelli along with salt as per taste. coarse ground peanuts, salt and lime juice. Mix until all ingredients are well distributed and reserve the vermicelli.

Prepare Date Sauce:

Using warm water to prepare this sauce. Heat a pot of water for the spring rolls and sauce.

In a mixing bowl add warm water, vinegar, grated ginger, finely chopped chilies, Lime leaves, 2 tsp roasted and coarse ground peanuts, salt, date syrup, and sugar. Mix all these ingredients well. We can adjust the date syrup and water as per taste and dilute only with warm water. Cover this dipping sauce and place it in the fridge until use.

Method:

Place the warm water in a wide bowl.

Gently dip the spring roll sheets in warm water and shake of excess water.

Place the sheet flat on a stone surface.

Place lettuce, shredded cabbage, carrots, thinly sliced bell peppers, cucumber , mint and coriander.

Sprinkle some salt and top the veggies with vermicelli.

Layer the cooked shrimps, start to gather both ends and fold the spring roll, gently roll to form a roll as shown in the video.

Once the spring roll is formed and ready, serve it with date sauce and enjoy!

Easy flame grilled Thai Chicken Wings Recipe

Stove top flame grill chicken is packed with flavors and taste. While preparing flame grill chicken I noticed the chicken does not dry out. The chicken retains the flavor and it's very juicy. This flame grill chicken pairs well with fried rice, noodles or thai curries and rice.

Recipe Video is posted on Youtube English Channel 😊

Ingredients:

500 to 600 Grams Chicken Wings (With Skin)

3 Tbsp Thai Red Curry Paste (Ready to use)

1 Tbsp Ginger and Garlic Paste

1 Tbsp Kashmirilal (Spicy Paprika)

1 to 2 Drops Red Gel Color

1 to 2 Tsp Ghee or Oil

1 Cup Warm Water

Salt Optional

Prep: 

Wash the chicken well allow it to drain in a colander. then pat the chicken dry and reserve.

Peel and wash equal portions of ginger and galric and grind to form a smooth paste.

Marination:

In a mixing bowl add chicken wings, 3 tbsp thai red curry paste, 1 tbsp ginger and garlic paste, 1 tbsp kashmirilal (Spicy Paprika), 1 to 2 drops red gel color, salt as per taste optional. Massage the masala well in the chicken wings, cover and allow to marinate for 15 to 25 minutes.

Cook the wings:

Heat a wok on medium flame, add the marinated wings and dilute the marination with a cup of warm water and add it to the wings. Cover and cook the chicken wings for 10 to 15 minutes on medium flame. Do not flip or keep turning the wings as it will tend to shred into tiny pieces.

Once the chicken is well cooked remove from flame and allow it to cool down completely. Many people may ask me if we can cook it in air fryer or oven the answer is yes. You cannot cook the chicken in pressure cooker we cannot control the heat or check the chicken.

If there's excess moisture then place on high flame and allow the moisture to evaporate.

Flame Grill:

Place a grill rack on the stove allow it to heat well on medium flame and place the chicken gently flip and grill the chicken for 10 minutes on all sides.

Remove the chicken from the grill rack and place it on a serving plate and serve the grill chicken hot with mayo...Enjoy!