Posted in answer to a request. It seems a little cumbersome, but believe me its worth all the effort! The filling in this recipe is the most basic, and the commonest one of them all, but you can use your imagination and make your own spiced up fillings....minced chicken, mutton, lamb, peas, mushrooms....whatever :)
Spicy, perky and very easy to prepare. Served with raita or a mint chutney, these go very well with Naans and Tandoori rotis, but taste equally good with a hearty salad and bread rolls. Prep time includes marination time of one hour.
Strange as it may sound, broccoli is one of the more exotic (and recently made popular) vegetables now available in India. Not quite adopted into our Indian cuisine, one has to create and find innovative ways to cook it. I generally tend to just steam it and use it in salads. This one is to be had raw, after having been marinated overnight. A great idea for the relish tray.
Prep time includes marination time. A permanent item on the table when the flavor is Chinese! It freezes well, although there's never ever left to do so! Also, as a variation, I often follow the recipe till the marination and frying, while omitting the rest, and serve them as chicken fritters for snacks. Goes very well with drinks too!
A great favourite in my house. Very quick and very easy. Even if I do not have ready chicken stock, I use 1 cube of chicken taste maker for every 2 cups of water and altogether omit chicken. Tastes just as good!
An Irish colleague of my daughter's gave her this recipe. She simply calls it 15s! Read on and you will know why! These are great things to make especially at Christmas as they are colourful and go a long way.
My mom received many kudos for making this dish many years ago. Never very good at describing recipes, she vaguely gave me directions. I have been making this now for many years but its the first time its been properly written down. I'm sure, were she around, she'd be happy now to give it to anyone who asked for it!