Ok seriously … I think this has gotta be one of the better or more genius ideas that I’ve had! Chilli Chicken in a Wonton???? Why did I take this long to figure this out. I’ve made many a Chilli Chicken in my time from my Mom’s easy recipe to the more complex but incredible Kolkata Chilli Chicken so the evolution to an adorable Wonton was bound to happen.
To create this and make it practical, all of the ingredients are diced very small so they can be easily stuffed into a small wonton wrapper.
I love making a batch of Wontons and just freezing them for a rainy day. These ones kept my family and friends happy for a while. I also made a batch to take to my friends home for a potluck.
Check out my Mom’s Chilli Chicken recipe – https://www.youtube.com/watch?v=y-Sy-_4gRPg
Check out my version of Bong Eat’s Kolkata Chilli Chicken – https://www.youtube.com/watch?v=3qUjJ7YSBYA
My friend Viola Gardonis is famous for her Beef Sandwiches. Wherever she goes, there is a tray of neatly cut triangles with a delicious creamy filling. She told me they were super simple to make and sent me the recipe, you know the kind with no weights or measures! I never really felt the need to make them as Vee as we call her is always the sandwich queen and I don’t want to step on her toes, however when she said she couldn’t make our picnic, I decided to give her recipe a go.
I developed the recipe just going by memory of it’s incredible taste. This filling is mildly spiced and is made creamy with Mayonnaise and Mustard that I added for a little kick. I also worked with a half ground and half shredded meat texture so you get something to chew in the sandwich.
Even though I’ve never been to Morocco, I’m drawn to it by the wonderful food and traditions. A friend just returned from Morocco and brought back the most beautiful ceramic platters from her trip. This made me want to buy a ticket right away, instead I settled for these Moroccan sliders. Lamb is very popular in Morocco, but you can also use Beef to prepare these insanely delish patties. The star in these patties is by far the Harissa. This is a paste made with red Chillies both fresh & dry, Garlic & Lemon juice. I like to quickly ground up a batch but you can also find Harissa in Middle Eastern stores and some of the larger grocery chains that carry ethnic goods. It also contains Figs, Bulgur Wheat, Chickpeas & Parsley.
This is by no means an authentic recipe but a combination of flavours that respect and represent the culture and cuisine. What I love about these and any other sliders or burgers is that you can prepare them in advance and then stack them in a freezer to enjoy whenever you need them.
I’ve been to Mexico several times, granted most times in the walled comfort of an all inclusive. With every visit, we made a point to visit the sights and eat the local food as well, after all you don’t really know a country until you’ve tasted it’s local cusine. Sadly I never really tried this street style corn till I tried it at a Mexican restaurant El Local Loco here in downtown Toronto. Corn is cooked then roasted, smothered in Mayo and topped with spices and cheese – what’s not to love?
A little recipe research and development and a new fave was born. When served this at the restaurant, they only topped one side with a dollop of stuff and presented the stalk with the husk but it had been cut off which I thought was weird. I prefer to get the topping all over the corn, so every bite has maximum flavour. I also pulled the husk back and tied it so you can use it as a handle to eat your corn.
Chicken Lollipops are Chicken wings turned into a lollipop shape by scraping all the meat from one side to another. It’s marinated in spices and then deep fried in a crispy gluten free batter. This snack, starter or appetizer is very popular in Mumbai, former Bombay, India and all over the world.
Do I even need to explain why Samosas are a phenomenon? Crispy flaky pastry encases a delicious filling in a triangle shape. In other cultures it’s also known as a Sambusa or Samboska, different names for a similar concept. The early history of this delight can be traced to Arabia, Africa and India.
But of course no samosas are created equal. In India, most Samosas are made with a potato filling, but the non vegetarian filling is more popular with Christians and Muslims and are made with a crispier, spring roll like pastry. The sturdier Punjabi Samosas are made with a thicker batter and can stand upright. In this recipe we are combining different types of Samosas to make this delicious Kheema Samosa.
Add the melted ghee or clarified butter or oil if you prefer
Work the dough till all of the ghee is coated with flour. Take your time with this, the flour mixture should feel like soft breadcrumbs. The fat in this dough will create the crispiness in the wrapper
Add anywhere between ½ - ¾ cups of water just enough to bring this to a stiff dough
Cover this with some cling film and leave it to rest for a min of 30 mins
Saute the diced Onions
Add the minced green Chillies and Ginger & Garlic paste
Give this a stir just to remove that raw Ginger & Garlic taste and mix it in with the Onions and Chillies
Add the diced Tomatoes and mix this in
Add the Garam Masala & Chilli powder
Mix this in and add a few tbsps. of water so the spices don’t burn
Add the Kheema
Add ¼ cup of water so it build enough steam for the ground meat to cook
Add Salt to taste and the peas
Mix this well and continue breaking up the lumps if there are any
Cook this for 5 – 10 mins till all the liquid had absorbed or cooked off
Taste for salt again and add more salt if required.
Add ¼ cup minced Coriander and mix it in
Allow this mixture to cool completely. You can also make this a day ahead and use a cold filling.
To create the wrapper I’ve created a template. I took an oval object, gave it a bit more height free hand on a piece of card and just cut it. This template will ensure that I get the same size samosas.
Knead this dough divide this in half and then in quarters
Working on the first quarter, oil the surface and then roll the dough out till it’s a few mm thick. Cut out the oval using a template. Save these scraps for later
Cut the oval in half. give it a light roll again as the gluten keeps contracting and shrinking the dough as it rests
Using plain water I’m just going to dampen the edges
Taking the flat edge, seal the two edges together and it forms a cone
Add the filling using a small spoon. My samosas take about 2 tsps and it will depend on the size of the samosa you want to make
Press the filling down using the spoon. Press down right in the middle where the dough wrapper is the longest and then seal the entire samosa well. Press it down and it should be able to stand up like a soldier
These make about 12 – 14 Samosas and you can either fry them right away or freeze them for later
This is a pretty incredible concept … we take all the trouble to make a crispy vada and then we soak it in water and douse it with Yogurt! While it sounds strange, the results are stunning. Vadas are a crispy lentil dumpling deep fried and eaten with chutney or served dunked into a Sambhar or Vegetable curry. Typically a Medhu vada resembles a donut. It’s make with a hole in the center and this enables the Vada to properly cook right through the center. These Vadas in my recipe are a miniature version that are just scooped and dropped into hot oil. This smaller size is a much more practical size especially in something like Dahi Vada where you don’t have the space to eat a big portion. This size is also great for parties and potlucks!
The crispy vadas are soaked in a mildly flavoured beaten yogurt and then topped with spices, coriander, pomegranate seeds, crispy fried lentils and curry leaves. The results are delicious and every bite is a taste of heaven you get a bit of sweet, salty, spicy all at the same time. The bursts of sweetness from the pomegranate is a perfect contrast to the chaat masala and chilli and is made luxurious with the creaminess of the yogurt. Dahi wadas can be eaten as a snack, served as an appetizer and also as a side. Enjoy!
A Dhokla to put it simply if you’re never had it before is a savory cake. This is a typical Indian snack and is also eaten as a quick breakfast or with other meals and originated in Gujarat in India. The most common type of Dhokla is the Khaman Dhokla with is made from a gram flour paste. Typically a Dhokla is made with a mixture of rice and lentils and requires some fermentation. This recipe is a much quicker version using Semolina and is leavened with fruit salt. I love using this recipe as it’s so easy to personalize and is pretty fool proof as long as you follow the rules.
This month I’m celebrating my 5th birthday on YouTube and I was looking for a special recipe to commemorate. I’m not terribly fond of sweets so decided to replicate the look of a Red Velvet cake in the form of a Dhokla. I’ve divided the batter, coloured half with pureed Beets and Chilly powder and the other half I left white but enhanced it with Coconut puree.
Dhoklas are always steamed and they rise up as they cook. I’ve cooked the two layers one after another and once done it’s drizzled with a tempering or tadka – Cumin, Mustard & Sesame Seeds & Curry leaves, cooked in hot Mustard oil. It’s light and delicious and disappears quickly!
There’s something about my friend Mary Rocto. Years ago her name surfaced on Twitter at the time of the Recipe to Riches auditions. Mary is loud and passionate about food and her presence was felt on social media. I found myself saying ‘who on earth is Mary Rocto?’ I didn’t make that season, but Mary did and went all the way to the finals. I started following her and she followed me back. We became social media friends and I went on to the Recipe to Riches finals the following year. We finally met at an audition on the sets of Pressure Cooker and Mary was as fun in person as her larger than life persona on social media. Because we live on opposite ends of the city it’s hard to catch up but we keep in touch.
When I was looking for an authentic Jerk sauce recipe to adopt, Mary went the whole 9 yards and then some to deliver this recipe. She also filmed a video so I could see what it should look like. In her words she said ‘you use as many scotch bonnie peppers as you want baby, it’s your sauce and you da boss’ That stuck with me forever.
If you follow my channel, you know that I publish two videos a week. This is an incredible amount of work considering I work full time and can only film on weekends! This year I started to think about opening up my format to include guests and one of the first people I thought of was Mary.
This recipe for Saltfish fritters is incredible and not something I would have ever imagined on my own. It’s also extra special that I am a ‘saltfish virgin’ as in I’d never cooked with it before and was happy to learn how to cook it the right way. These fritters are called Stamp & Go. The story is that these fritters were considered fast food and impatient Jamaicans used to stamp their feet as they waited for their order.
Mary has added her own something something to this recipe, watch the video to see what that is.
¼ cup of fresh cilantro -you can use mint, or parsley minced
½ cup 2% milk (have extra milk on hand) if batter is too thick
For Salt cod: Soak the dried salted cod in cold water for 24 hours, changing the water several times or boil it changing the water 2 0 3 times and drain completely
Add 3 tablespoons of vegetable oil to a medium frypan or skillet over medium-high heat
Once the oil is hot add the onion, scallion, tomatoes, hot pepper and cook for a few minutes then add garlic, fresh thyme, allspice, red pepper, corn and the saltfish and continue to cook for 5 minutes
Remove from heat and set aside to cool
In a bowl mix together the eggs, milk, flour & cornstarch
Fold the cool saltfish mixture again until combined- do not overmix and add more milk if too thick
Place fry pan on heat and fill halfway with oil when oil is hot and ready for fritters then drop 1 tablespoon portions, if you like them thin just flatten with back of spoon
Never over crowd pan when frying
Flip with a flat spatula and cook until puffed, brown and cooked through, 2 to 3 minutes more.