Chicken Bread Pockets

For the Chicken Filling:

• 1 lb boneless chicken, cut into small pieces

• 1 tbsp ginger-garlic paste

• 1/2 tsp turmeric powder

• 1 tsp red chili powder, or to taste

• 1 tsp garam masala powder

• 1 tbsp oil

• Salt to taste

• Optional: 1/4 cup chopped onions and green peas 

For the Pockets & Frying:

• 8 slices of white or brown bread

• 2 eggs, beaten

• 1 cup breadcrumbs

• Oil for deep frying 

1. Prepare the chicken: Marinate the chicken pieces with ginger-garlic paste, turmeric, chili powder, garam masala, and salt for at least 30 minutes.

2. Cook the filling: Heat oil in a pan and shallow-fry the chicken until cooked through. If using, sauté onions and peas until soft. Cut the cooked chicken into smaller pieces and mix well. Set aside to cool.

3. Prepare the bread: Cut the crusts off the bread slices. Take two slices of bread, stack them together, and flatten them using a rolling pin.

4. Cut the pockets: Use a round cookie cutter or a large lid to cut circles from the flattened bread. Press the edges of the bread circles firmly to seal them.

5. Coat the pockets: Dip each sealed bread circle into the beaten egg mixture, then coat it completely with the breadcrumbs.

6. Deep fry: Heat oil in a deep pan or wok. Deep-fry the coated bread circles until they puff up and turn golden brown. Remove and place them on paper towels to drain excess oil.

7. Stuff and serve: Once cooled slightly, cut each fried bread disc in half to form a pocket. Fill the pockets with the chicken mixture and serve immediately with a dipping sauce or chutney. 

Mixed Vegetable Sabzi

Perfect Fried Rice

Oil - 2 tbsp.

Mixed Vegetable - 2 cup (Onion, Carrot, Peas, Broccoli, Bell Pepper, )

Pineapple - ¼ cup

Garlic - 3 cloves, minced

Ginger - 1 tsp, grated

Green Chilli - 3, minced

Egg - 2, lightly beaten

Chicken - 1 cup, cooked and cut into bite-size pieces

Shrimp - 1 cup, cleaned

Rice - 3 1/2 cups cooked, day-old, chilled and clumps separated

Soy Sauce - 3 tbsp.

Fish Sauce - 2 tsp

Chilli sauce - 2 tsp

Rice Vinegar - 1 tsp

Mirin - 1 tsp

Sesame Oil - 1/2 tsp

Salt & Pepper, to taste

Sriracha or crushed red pepper flakes - to taste

Scallion - 3, sliced

Sesame Seeds - roasted, for garnish

Season Chicken and Shrimp with Salt, Pepper and Chilli sauce. Let marinate aside for 30 min.

Heat Oil in a large wok. When the Oil is hot add the marinated Shrimp and cook until Shrimp is done. Remove the Shrimp from heat and keep aside.

Add in marinated Chicken and cook until Chicken is cooked through. Remove from heat and keep aside with the Shrimp.

To the same pan add another tbsp. of Oil.

Add in Garlic, Ginger, Green Chilli and Scallion; sauté until fragrant.

Toss in mixed Vegetables and sauté for about 1 minute.

Push all the ingredients to one side of the pan and pour in beaten Eggs. Scramble the Egg into small pieces.

Add the Chicken and Shrimp; saute for another minute.

Stir in Rice tossing until heated through.

Drizzle in Soy sauce, Fish sauce, Rice Vinegar, Mirin and Sesame oil, tossing to combine everything evenly. Keep stirring the Fried Rice until slightly toasted.

Add Salt, Pepper, Chili flakes or Sriracha to taste.

Garnish with Scallions and Pineapple.

Transfer to bowls and garnish with Sesame seeds.