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Meat Filling for Snacks

                 
                             This is the filling which can be used for various snacks like Samosa, Irachi pathiri, Kozhi ada, Bird's Nest , Meat Box , etc. You can prepare this in bulk and store in freezer in two or three separate freezer bags. While preparing snacks , thaw them and use it as the filling. This will turn good upto two weeks if kept in freezer. You can follow this procedure if you have a guest gathering or Ramzan so that you can cut down the hefty work of making the filling.

Ingredients :

For Cooked Minced Chicken:
  1. Chicken pieces : 500 gm boneless
  2. Turmeric Powder : 1 /2 tbsp 
  3. Pepper Powder : 1/2 tsp
  4. Salt : enough to taste
  5. Water : for  cooking meat ( 1/2 cup or so )

For meat masala :

  1. Oil ; 2-3 tbsp
  2. Onion : 1 medium sliced
  3. Ginger-Garlic paste : 1 tbsp
  4. Green chillies : 2-3 , chopped
  5. Garam Masala : 1 tsp
  6. Turmeric Powder : 1/2 tsp
  7. Pepper Powder : 1 tsp
  8. Garam Masala : 1 tsp
  9. Lime Juice : 1 tsp
  10. Coriander leaves : chopped a few

Method : 

          Put together the ingredients under For Cooked Minced Chicken in a wok . Add water almost enough to cook the chicken pieces. Keep in mind that chicken release water while cooking. So add accordingly. Cook in a slow flame. Mix now and then and add water if it dries up without well cooked or is getting burnt in the bottom. Finally you should get the chicken well cooked with all the water dried out. Take them out and when cooled use a food processor or a blender to shred them. (see note 3)
Minced Chicken after Cooking (No masala added)

         For making the Meat masala, in oil, saute the sliced onion, followed by ginger-garlic paste and green chillies and then add all the powders . Add coriander leaves, mix well and finally add lime juice.
This is the basic filling that can be used in many snacks. (see note 4) You can add any other spices or ingredients as per recipe choice. Keep this in freezer in separate freezer bags and use when required.

Note:
  1. Instead of shredding chicken in the end, you can shred the chicken pieces in the beginning and then cook. But I follow the former method. 
  2. While using blender, donot blend for long time. Its better to give pulses for 2-3 secs and check . If not pulse again. Finely minced chicken ( like keema size ) wont give much good flavour to the snack.
  3. You can keep the cooked minced chicken straight to the freezer and make the masala later at the time of making snack. This will give extra freshness.


by Nilofer Ajmal
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