Re-Heating Instructions
Chicken Cutlet and Ghugni·India
Chicken Cutlets and Ghugni (yellow pea curry) are popular street foods in Calcutta, India, where I grew up. Chicken cutlets are delicious ground chicken patties seasoned with ginger, lime, and cilantro, while Ghugni is a yellow pea soup/curry with a mixed mix of warming spices topped with raw onions and lime juice. Traditionally, we would eat ghugni with luchi, which is fried dough, but we can’t serve it as it hardens extremely fast. I have served these delicious chicken patties to friends and at our neighborhood monthly dinners, and people keep asking for more. This dish will be served with parathas (Indian flatbread), a side salad of cucumbers, tomato, onions, and Bengali mustard. The chicken cutlets are very kid-friendly.
Note: The picture does not include an image for ghugni and parathas.
Ingredients: Chicken Cutlet: Ground chicken dark meat, ginger, garlic, cilantro, red onion, white vinegar, lemons juice, green chillis, salt, pepper, eggs, breadcrumbs. I Salad: Onion, tomato, cucumber, mustard.I Ghugni: yellow peas (Legumes), potato, tomato, onion, ginger, garlic, green chili, cinnamon, cardamom, cloves, bay leaf, turmeric, Kashmiri red chili powder, coriander, cumin, coconut, sugar, mustard oil ghee. Raw onions as topping. I Paratha: Flour, water, salt, canola oil.
Microwave
Remove the tomato salad and mustard from your Khipi container. Place the chicken cutlets and ghugni (yellow pea curry) in a microwaveable container (Khipi containers are microwavable without the lid), cover it with a damp paper towel, and heat it for 1-2 minutes. Remove from the microwave, and enjoy street food from Calcutta India. Use the stovetop to heat the paratha. You can pair the ghugni with the paratha.
** The yellow pea curry has a strong spice kick. Not suitable for kids.
Stovetop
Heat a frying pan pn high for 1-2 minutes or till it is very hot. Place the paratha in the hot pan, use a spatula to press the edges down so they can be seared. Press it down for 45 seconds. Repeat the process on the other side.
Oven
Remove the tomato salad and mustard from your Khipi container. Pre heat oven to 350F. Place the chicken cutlets, paratha (Indian flatbread), and ghugni (yellow pea curry) in an oven-proof container. and heat it for 10-12 minutes. Remove from the microwave, and enjoy street food from Calcutta India with a simple salad and mustard.
** The yellow pea curry has a strong spice kick. Not suitable for kids.
Chicken Cutlet and Ghugni
India
Chicken Cutlets and Ghugni (yellow pea curry) are popular street foods in Calcutta, India, where I grew up. Chicken cutlets are delicious ground chicken patties seasoned with ginger, lime, and cilantro, while Ghugni is a yellow pea soup/curry with a mixed mix of warming spices topped with raw onions and lime juice. Traditionally, we would eat ghugni with luchi, which is fried dough, but we can’t serve it as it hardens extremely fast. I have served these delicious chicken patties to friends and at our neighborhood monthly dinners, and people keep asking for more. This dish will be served with parathas (Indian flatbread), a side salad of cucumbers, tomato, onions, and Bengali mustard. The chicken cutlets are very kid-friendly.
Note: The picture does not include an image for ghugni and parathas.
Ingredients: Chicken Cutlet: Ground chicken dark meat, ginger, garlic, cilantro, red onion, white vinegar, lemons juice, green chillis, salt, pepper, eggs, breadcrumbs. I Salad: Onion, tomato, cucumber, mustard.I Ghugni: yellow peas (Legumes), potato, tomato, onion, ginger, garlic, green chili, cinnamon, cardamom, cloves, bay leaf, turmeric, Kashmiri red chili powder, coriander, cumin, coconut, sugar, mustard oil ghee. Raw onions as topping. I Paratha: Flour, water, salt, canola oil.
Microwave
Remove the tomato salad and mustard from your Khipi container. Place the chicken cutlets and ghugni (yellow pea curry) in a microwaveable container (Khipi containers are microwavable without the lid), cover it with a damp paper towel, and heat it for 1-2 minutes. Remove from the microwave, and enjoy street food from Calcutta India. Use the stovetop to heat the paratha. You can pair the ghugni with the paratha.
** The yellow pea curry has a strong spice kick. Not suitable for kids.
Stovetop
Heat a frying pan pn high for 1-2 minutes or till it is very hot. Place the paratha in the hot pan, use a spatula to press the edges down so they can be seared. Press it down for 45 seconds. Repeat the process on the other side.
Oven
Remove the tomato salad and mustard from your Khipi container. Pre heat oven to 350F. Place the chicken cutlets, paratha (Indian flatbread), and ghugni (yellow pea curry) in an oven-proof container. and heat it for 10-12 minutes. Remove from the microwave, and enjoy street food from Calcutta India with a simple salad and mustard.
** The yellow pea curry has a strong spice kick. Not suitable for kids.
Arepas con Carne Mechada y Queso·Venezuela
Arepas are cornmeal cakes that originated hundreds of years ago in a region that now makes up Colombia, Venezuela, and Panama. Arepas are hand-made individually with corn meal, water, salt, and a smidge of butter. They are toasted on a skillet and finished in the oven. This dish has two Arepas - one comes with Burrata cheese (Venezuelans have it with Venezuelan cheese such as Queso Guayanés but Burrata has a similar texture and flavor, which makes it a great substitute), and the other comes with Carne Mechada (shredded beef seasoned in tomatoes, bell peppers and spices). The two arepas will be served with palmito (palm hearts) salad.
Ingredients: Arepa Corn flour, water, kosher salt, and canola oil. I Filling: Burrata Cheese (Similar to Venezuelan Queso de mano), Shredded flank steak, beef broth,onion, garlic, bell pepper, tomato paste, tomato sauce, Worcestershire sauce, olive oil, salt, and black pepper. I Palmito Salad: Palm hearts, spring mix leaves, balsamic vinegar, olive oil, dijon mustard, honey, cherry tomatoes, and salt.
Microwave
Remove the arepas from the container. Place the arepas separately in a wet paper towel and microwave for 45 seconds to 1 minute. Place the cheese in one arepa and the shredded beef filling mix in the other arepa. Add the salad dressing to the salad leaves and palm hearts. Enjoy this yummy meal from Venezuela.
Oven
Preheat oven to 350 F. Remove the arepas from the container and place them in an oven-proof container and cover with foil. Heat for 10-12 minutes (ovens vary). Remove from the oven, place the cheese in one arepa and the shredded beef filling in the other arepa. Add the salad dressing to the salad leaves. Enjoy this yummy meal from Venezuela.
Arepas con Carne Mechada y Queso
Venezuela
Arepas are cornmeal cakes that originated hundreds of years ago in a region that now makes up Colombia, Venezuela, and Panama. Arepas are hand-made individually with corn meal, water, salt, and a smidge of butter. They are toasted on a skillet and finished in the oven. This dish has two Arepas - one comes with Burrata cheese (Venezuelans have it with Venezuelan cheese such as Queso Guayanés but Burrata has a similar texture and flavor, which makes it a great substitute), and the other comes with Carne Mechada (shredded beef seasoned in tomatoes, bell peppers and spices). The two arepas will be served with palmito (palm hearts) salad.
Ingredients: Arepa Corn flour, water, kosher salt, and canola oil. I Filling: Burrata Cheese (Similar to Venezuelan Queso de mano), Shredded flank steak, beef broth,onion, garlic, bell pepper, tomato paste, tomato sauce, Worcestershire sauce, olive oil, salt, and black pepper. I Palmito Salad: Palm hearts, spring mix leaves, balsamic vinegar, olive oil, dijon mustard, honey, cherry tomatoes, and salt.
Microwave
Remove the arepas from the container. Place the arepas separately in a wet paper towel and microwave for 45 seconds to 1 minute. Place the cheese in one arepa and the shredded beef filling mix in the other arepa. Add the salad dressing to the salad leaves and palm hearts. Enjoy this yummy meal from Venezuela.
Oven
Preheat oven to 350 F. Remove the arepas from the container and place them in an oven-proof container and cover with foil. Heat for 10-12 minutes (ovens vary). Remove from the oven, place the cheese in one arepa and the shredded beef filling in the other arepa. Add the salad dressing to the salad leaves. Enjoy this yummy meal from Venezuela.