Mutton Sandaal And Vietnamese Grilled Chicken In Spinach Parcel by Chef Mehboob

Ingredients for Vietnami Grilled Chicken In Spinach Parcel:

• Chicken mince boneless 1kg
• Cucumber 01
• Fresh red chili 02
• Spring onion 03
• Salt 04
• Brown sugar 1/2  cup
• Lemongrass 1/2 cup
• Garlic 1-1/2 tbsp
• Corn flour 1-1/2 tbsp
• Oil 2 tbsp
• Chili sauce 3 tbsp
• Crushed black pepper 1 tbsp
• Coriander 1 tsp
• Spinach 1 bunch 

Method:

1. In a bowl add boneless chicken mince, spring onion, garlic, lemongrass, coriander, corn flour, chili sauce and black pepper, and mix well.
2. Heat oven at 200 degree centigrade.
3. Apply little oil on hands.
4. Make ball with the mixture of chicken mince for about the size of 4cm.
5. Roll every ball in brown sugar apply baking foil then keep in baking tray.
6. And keep in oven for 15 minutes and move the tray in the middle for once or twice.
7. Then keep ball on salad leave.
8. Serve with sliced red chilies.

Ingredients of Mutton Sandaal:

• Green peas 1 cup
• Mustard seeds 1 tsp
• Chickpea lentil 1 tbsp
• Crushed coconut  2 tbsp
• Oil 2 tbsp
• Salt to taste
• Curry leaf 10
• Whole red chili  04

Method:

• Keep dried chickpeas dipped in water for 8 hours.
• Then cook in pressure cooker with 1 cup water for 10 minutes with little salt added.
• Heat oil in a cooking pan fry mustard seed and curry leaves.
• After 30 seconds add chickpea lentil, red chili, crushed coconut and salt and cook.
• Then add chickpeas and mix well and cook till gets dried.
• Ready to serve.