Chicken Tinga Tacos

Olive Oil - 2 tbsp.

Onion - 1, sliced

Garlic - 4 cloves, minced

Cumin - 1 1/2 tsp

Coriander powder - 1 1/2 tsp

Chicken Stock - 2 cup

Tomato - 2, pureed

Oregano - 1 sprig

Bay Leaf - 2

Chicken Thighs and Drumsticks - 6

Tortilla - 12

White Vinegar - 3 tbsp.

Salt & Pepper

Cilantro

Lime wedges and Onion slices - for garnish

Heat Oil in a large pan. Temper Cumin seeds. Add the Onion and Garlic sauté until softened. Stir in Corinader powder and cook until the raw smell goes away. Add the Stock, Tomato puree, Oregano and Bay leaves; bring to a boil. Add the Chicken, cover partially and simmer until cooked, 35 to 40 min.

Remove the Chicken from the sauce and shred the meat. Return the meat to the sauce and simmer for 10 minutes. Discard the Bay leaves and Oregano sprig. Stir in the Vinegar and season with Salt and Pepper.

Meanwhile, preheat oven to 400°F. Fold the tortillas in half and stuff them between the cups of an inverted muffin tin to form shells. Bake for 15 minutes, until crisp.

Serve the Chicken in Taco shells with Cilantro, Lime and Onion.

Vegetable Manchurian

IKEA Vegetable Meatballs - 3 cup, cooked as per package directions

Oil - 2 tsp

Ginger - 1 pc, chopped

Garlic - 4 cloves, chopped

Green Chilli - 2, chopped

Onion - 1, chopped

Bell pepper - 1, chopped

Soy sauce -1/4 cup

Tomato Sauce - 1 tsp

Hot and Sweet sauce - 1/4 cup

Chilli Paste - 1 tsp

Red Pepper flakes - to taste

Rice Vinegar - 1 tsp

Spring Onion - ½ cup, chopped

Heat Oil in a skillet.

Add Ginger, Garlic and Green Chillies; saute for 1 minute.

Add Onion and Bell Pepper and saute until the Onions begin to soften.

Stir in Soy Sauce, Tomato Sauce, Hot and Sweet sauce, Chilli Paste, Red Pepper Flakes and Rice Vinegar; cook for 1 minute.

Finally add the prepared Veggie balls along with Spring Onion and toss well.

Serve warm.

Mangalore Buns

Banana - 1, ripe

AP Flour - 1 ½ cup

Yogurt - 2 tbsp.

Baking Soda - 1/2 tsp

Sugar/Jaggery- 2 tbsp.

Cumin seeds - 1 tsp

Salt - 1/2 tsp

Oil

In a bowl add the ripe Banana and mash well. Add Yogurt, Baking Soda, Sugar, Salt and Cumin seeds. Mix well

Now add AP Flour and knead this mixture to a smooth dough.

Grease the Dough with Oil and let rest overnight to ferment.

Divide the dough into equal sized balls and roll out to thick Puris.

Deep fry the Puris in hot Oil until golden and serve warm.