Small Helpings

These were made with some left-over chicken mince, along with fresh green peas and corn kernels. All these were cooked over a low flame along with ginger-garlic paste, finely chopped onions, salt and pepper and a dash of lime. These were then blended with my breadcrumbs infused with herbs, I also added a tsp of garam masala and a tsp of chilly powder for spice. Then they were shaped to small roundels and lightly fried over the tawa/griddle. As it was cooked earlier, you don't need much time for it to cook. This is like a starter or a Tapas.

The same chicken recipe (sans the breadcrumbs) as the chicken breasts over the veg platter in my previous recipe just that towards the final cooking I drizzled in honey mixed with lime juice and cooked it on simmer. Served it like so.

The Orange brush coating stroke on the plate is some Schezchuan ready made sauce mixed with a tbsp of curd.