Spaghetti Bolognese; The perfect comfort food!

Literally takes 30 to 40 minutes to whip up. It is filling and comforting at the same time. 

Ingredients:

1/2 KG Chicken/Beef Mince (I used Chicken)
1 medium onion chopped
1/2 TBS Garlic Paste
1/2 TBS Ginger Paste
Oil
1 to 2 tsp crushed black pepper
1 tsp white pepper
1 tsp crushed oregano
3 large tomatoes blanched-peeled-pureed
1/2 Jar of Pizza Sauce

Directions:

1. Saute onion in lil oil. Add G/G paste
2. Fry the mince on high heat till water evaporates and oil comes up
3. season with salt, white pepper, a little red chili powder if you wish to, oregano and black pepper
4. Add the puree of fresh tomatoes
5. Once the puree is cooked and oil separates add the pizza sauce
6. Cook till sauce is cooked and oil comes on top
7. Cook the spaghetti till aldente. Don't throw the cooking liquid though.
8. Add about 3 large spoonfuls of pasta liquid to sauce. Boil sauce once and then turn off heat. I cook the entire sauce on high heat, and its ready in 30 mins max. 
9. Add two cups of cooking liquid to spaghetti in a large pot. Add sauce on top, mix well and cook on medium heat till saucy but not too much liquid remains. 
10. For garnishing I added chopped green chilies but you can omit them.

TIP: for some extra spicy flavor you can blend some green chilies with the tomatoes.

Spicy Chicken Enchiladas

Assalamu Alaikum, 

After a short flight at night, starving (as they served no food on the flight), I landed in England! I was going to meet my sister, and most importantly my lovely mother. It was another two hours drive home and when we reached home, I was not sure if I was more sleepy or hungry!?

After lots of hugs, kisses, non-stop talking and recollection of past days, my sister finally brought a steaming hot dish out of her oven, and put it in front of me! I couldn't be more happier! She made her special Chicken Enchiladas for me. With the boneless chicken chunks, sweet and spicy sauce and just the right amount of vegetables in it, topped with lots of gooey cheese... Yum!!

All my favorite things, and I had the perfect night, Alhamdulillah! I loved those Enchiladas, they were so delicious that I almost ate the whole dish!

Back at home, I knew I wanted to make that dish for my husband and family. How can I let them miss something so yummy, luxurious yet comforting, thus the trial. Let me tell you one thing... if you have some food critics in your home, this is the dish you must try, they will love it so much you would not hear a complaint!

I have made my own chicken enchilada sauce because where I live it is not available in the market, at least by the same name. I was glad I ended up making my own sauce, as it gives you control over the taste and you can vary it every time you want, according to your taste buds.

Another versatility about this dish is, you can use any kinds of tortillas you like, Corn, wheat or just the natural ones, its up to you. Whichever tortilla you use gives the dish a unique taste. Tortillas balance the dish so well and really make Enchiladas a whole hearty meal.

I always start by making the sauce first, as it gives me time to prep the veggies while the sauce simmers. You can also start cooking your chicken at the same time if you are a multitasking freak like me! The dish comes together quite quickly once all the stuff is prepared. You can definitely prepare this dish ahead of time and bake when required. It keeps quite well in the refrigerator for 2 to 3 days.

So what are you waiting for, go ahead and make them :-) !!

This amount of material makes 2 small dishes of Enchiladas or 1 big dish of Enchiladas. Serves 5 - 6 people.

Ingredients for Chicken Enchiladas Sauce:

• 2 tblsp olive oil
• 1 medium onion (chopped like for omelette)
• 2 cloves of garlic (very finely chopped)
• 2 x 400 gm cans of peeled Tomatoes (pureed)
• 2 tsp tomato paste
• 1 leveled tsp dried oregano
• 1 leveled tsp dried basil 
• 1 leveled tsp chili powder
• 1/4 tsp paprika powder
• 1/4 tsp cayenne powder
• 1 tsp salt (or to taste)
• 1/4 black pepper (or to taste)
• 1 tsp sugar
• 2 tblsp ketchup

Preparing the sauce:

1. First prepare the sauce. Heat oil in a deep pan and add the chopped onion in it. 
2. Once the onion becomes translucent and soft, add the finely chopped garlic to it.
3. As the aroma of garlic arises and it acquires a bit color, add the pureed tomatoes and tomato paste. Cook for a while with the lid close. 
4. Add the seasonings from Oregano to black pepper, add sugar and ketchup and cook the sauce till it becomes a little thick and the oil separates.
5. The sauce should taste a bit spicy and sweet at the same time. Adjust seasonings accordingly.
6. Distribute the sauce in two equal parts. Set aside and allow to cool.

Ingredients for Filling:

• 6 to 8 Tortilla wraps (can use wheat tortillas as well)
• 2 tblsp olive oil
• 2 small or 1 big boneless chicken breasts [See tip below in case boneless is not available]
• 1 small green capsicum
• 1 small yellow capsicum
• 1 small red capsicum
• 1 medium onion 

Preparing the filling:

1. Prepare the vegetables and chicken to make the filling. Cut the chicken breasts into small square pieces (or julienne, if cutting in julienne style, cut all the vegetables in julienne too). Cut the three color capsicum in small cubes. Cut the onion in cubes and set all aside.
2. Heat oil in a pan and fry the chicken on high flame till the color changes.
3. Add one part of the sauce to the chicken and cook till the chicken is tender.
4. Add the capsicum and onions and cook for 5 minutes with the lid close. The veggies should remain a little crunchy at this stage.
5. Adjust salt if required. The filling is ready, set aside and let it cool.

Ingredients for Topping:

• 2 cups shredded mozzarella 
• 1 to 2 pinches of dried oregano
• Sliced Jalapeno (optional)

Final Step, Putting the Enchiladas together:

1. Pre-heat oven on 200 deg C. 
2. Using the remaining sauce, spread a little on the base of a deep oven-proof dish. 
3. Generously fill the chicken-capsicum filling in the tortillas and wrap them to make rolls. 
4. Place the rolls in the dish with open side down and smear more sauce on the top of it.
5. Put a lot of shredded mozzarella to cover the whole dish, and sprinkle some oregano on it.
6. Place the dish in the pre-heated oven and bake for 30 minutes. Lowering the temperature to 180 deg C in between. 
7. Once the top has browned and is crispy, the Enchiladas are ready. Serve Hot and Enjoy! :) 

Tip: 

If you are short of boneless chicken meat, you can use two chicken legs with thighs attached. Boil it in water along with soya sauce, vinegar, bit of Ginger garlic paste, black pepper, white pepper and salt. Once the chicken is tender, take out the chicken pieces and reserve the stock for some other recipe. Shred the chicken into big pieces and add to the sauce directly without any frying part! 

Update: 
One of our beloved readers and followers of Ammi's Kitchen tried our recipe and shared her experience with us. Thank you! :-)

Delicious Chicken Ginger Curry

Ingredients:

1/2 KG Boneless Chicken julienne
1/2 cup oil
1 TBS Garlic Paste
1 TBS Ginger Paste
1 tsp red chili powder
2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp ginger powder
1/2 cup yogurt
2 medium tomatoes chopped
2" Ginger Julienne
2-3 Green Chilies chopped
1/4 bunch of fresh green coriander
1/2 cup water
salt to taste

Directions:
1. Combine ginger and garlic paste, red chili powder, coriander powder, turmeric, salt, ginger powder with about 2 TBS water to make a paste.
2. Heat 1/2 cup oil in a sauce pan and add the spice paste and fry for a few minutes till the raw smell disappears (sprinkle some water a few times during the cooking to ensure that the spices do not burn and are yet cooked through).
3. Add chicken and fry over high heat till juices are dry.
4. Add yogurt and fry till oil separates.
5. Add chopped tomatoes, green chilies and ginger and simmer over low heat till tomatoes are softened.
6. Add half cup of water, bring to a boil, add fresh coriander and simmer for 5 minutes.
7. Sprinkle fresh ginger and green chilies and serve.

Baked Chicken Steaks with Coriander Mashed Potatoes and Green Chili Sauce

Ingredients

STEAKS
1/2 kg Chicken Breast halved

For marination:
1 TBS Soy Sauce
1 tsp Vinegar
1 TBS Ginger paste
1 TBS Garlic paste
1 tsp salt
1 tsp white pepper

Prepare the marinate in a bowl and rub it all over the chicken pieces and leave for 30 minutes.

Pour 1/4 cup oil in a non-stick frying pan and bring to high heat. Brown all steak pieces and place them in a baking tray. Bake the steaks in a preheated oven for 15 minutes at 190 degrees C.

MASHED POTATOES
5-6 Boiled potatoes
2 cups milk
1/4 tsp fresh crushed garlic
60 g butter
2 tsp salt
1/2 tsp white pepper
1/2 tsp black pepper
1/4 bunch fresh coriander finely chopped

Placed boiled potatoes in a sauce pan with milk and butter and mash over low heat. Add seasoning and mix well. Add coriander in the end and combine.

GREEN CHILI SAUCE:
50 g butter
2 TBS oil
1/2 tsp crushed fresh garlic (optional)
4 TBS all-purpose flour
3 cups milk
1 cup chicken stock
60 g cheddar cheese
60 g mozeralla cheese
1 tsp oregano crushed
1 tsp black pepper crushed
2 tsp green chilies finely chopped
1/2 tsp thyme
salt to taste

Directions:
1. Heat oil in a heavy bottom pan, add butter and melt, add garlic and saute without browning
2. Add flour and cook on very low heat till it is fragrant
3. Add hot milk and stock to the flour mixture and bring to a boil
4. Add the cheeses and whisk till combined
5. Add seasonings. The mixture will thicken further when cooled