I am very partial to non-vegetarian dishes in general and chicken in particular. There are numerous ways to cook chicken, be it an appetizer or an entree or a gravy, you name it and there is a recipe out there. Today, I am going to give you the recipe of one of my favorite chicken dishes, the Chicken Frankie. Chicken Frankie is a popular street food item in India. I was introduced to this amazing food item during my college days (sweet memories :)) There are a number of things that I miss from India like family, friends, mom’s food, marina beach, shopping malls etc and Chicken Frankie is one among them.
Chicken Frankie is basically a type of stuffed roll made from chappati/paratha and chicken. I believe it has its origin from north India (not sure about the exact location but it might have been Mumbai) and is a recent entry to the street food scene in Chennai, India. Chicken Frankie is an easy dish to make. I would say the only time consuming part in the whole process is the slicing of chicken in to small pieces! You can customize Chicken Frankie to suit your own preference like substituting the meat with any vegetables or egg, altering the spiciness etc.
In the US, I am yet to have Chicken Frankie. Agreed, there are similar dishes but I haven’t seen them matching to the tastiness of Chicken Frankie. Interestingly, my HB has never had it back in India :). Hope you too would make it often after trying this delicious and tasty desi street food, the Chicken Frankie, in your home 😉
Heat oil in a tawa and add cumin seeds. When they start to sizzle add in finely chopped onion and sauté until they turn translucent. Add ginger garli paste and sauté until raw smell disappears. Add in chopped tomato and sauté until they turn mushy and leaves oil. Add salt and chilli or homemade sambar powder and give a quick stir. Finally add in the chicken pieces and stir to mix. Cover the lid and cook until the chicken is well done. Open the lid and cook until the excess water evaporates. Garnish with cilantro.
Heat a flat griddle pan and cook roti on one side, apply or brush beaten egg all over using a spoon, smear oil on the sides and flip over. After a minute or two, flip over again (egg side) and place 2 tbsp of the cooked chicken, some onion slits and chilli sauce. Roll them over tightly and wrap aluminum foil on one end of the Frankie. Serve it hot.
1.Make chapathi dough with equal portion of wheat and all purpose flour. 2.You can make any stuffing of your choice. Vegetarians can make it with mushroom, cauliflower, paneer, etc. 3.Adding chilli sauce is completely optional.
Though fried rice is a Chinese delicacy, it is very popular in India as well. It is a popular street food there. Fried rice in India is a fusion of Indian spices and Chinese method of preparation, aptly named as Indo-Chinese fried rice. Indo-Chinese fried rice has become so popular that I have seen them as a menu item in some Chinese restaurants here!My inspiration for indo-chinese egg fried rice is my uncle. He is a very good cook and one of his specialties is egg fried rice. Whenever we visit them (Toronto, Canada), we can see it in the menu on one of the days. The recipe that I have given below is a tried and tested Indo-Chinese version.
Note:- Fried rice prepared in restaurants has ajinomoto as one of the ingredients but I personally don’t prefer using it and it is not healthy as well (read somewhere that it has carcinogenic properties). Also, the one time I used it, I did not notice any difference in the taste.Delicious, right?
Indo-Chinese fried rice is a variation of regular chinese fried rice with indian spices. Check out the easy to prepare instructions and enjoy hot fried rice, Indian style!
Gingelly oil - 1 tbsp
Green Onion (thinly sliced, green & white separated) - ¼ cup
Garlic, minced - 1 tbsp
Ginger, minced - 1 tbsp
Red Bell Pepper - ¼ cup
Green peas - ½ cup
Carrots -1/4 cup
Cabbage - ¼ cup (optional)
Egg - 1
Cooked basmati rice (or any long grained variety) - 1 cup
Soy Sauce - 1 tbsp or to taste
White pepper – 1 tsp
Chilli garlic sauce – 1 tsp (I used sriracha)
Cook the rice and set aside to cool naturally or refrigerate it for at least 3 hours – Drizzle in few drops of gingely oil and mix the rice carefully until grains are easily separated. Do this once before it goes into the refrigerator.
Make sure to keep all the ingredients ready before proceeding.
Heat a wok or any deep frying pan (I would prefer non-stick) in high heat with gingely oil. Add in green onions(only white), ginger and garlic. Stir for 5-6 seconds or until the aroma aroma spreads.
Add rest of the vegetables. Make sure nothing burns given that you are cooking in high flame. And you want the vegetables to be cooked but still crunchy (that’s the reason we chopped them into smaller and uniform pieces). Keep stirring for 40 - 50 seconds.
Now it is time to add the eggs to the sides of the vegetables. Sauté the eggs until well cooked and scrambled (In restaurants they used to add the eggs once after the rice is added. But I prefer this way).
Next add the cooked (refrigerated) rice. Stir until all the vegetables and eggs are combined.
Next add the soy sauce, chilli sauce and white pepper. Stir for the flavors to combine. Make sure you don't stir it too much because that might make the rice mushy.
Garnish with scallion greens. Serve hot with chilli chicken or butter chicken or any sides of your choice.
1. soak basmati rice in water for 20 minutes before boiling. For 1 cup of rice add 11/2 cups of water. 2. Refrigerate the cooked rice so that you can retain its texture while making fried rice. 3. Chinese foods are mostly (or as far as i know) cooked in high flame. so make sure you keep all the ingredients ready well before starting. 4. Non Vegetarian lovers could also add cooked minced meat right after the eggs are scrambled and before the rice is added. Vegetarians can skip this entire sequence.