"CHICKEN EMPANADAS WITH SPINACH EGG YOLK AVOCADO GUACAMOLE AND ALMOND DUKKAH"

EMPANADAS INGRIDIENTS:-

• Refined flour-1 cup
• Oil-1 tbsp+1 tbsp for filling
• Salt-1 tsp+1/4 tsp for the chicken
• Kalonji/Onion seeds/Nigella seeds-1/2 tsp
• Chilly flakes-1/2 tsp
• Sweet paprika-1/2 tsp
• Ajwain-1/2 tsp
• Chicken-1 cup minced
• Garlic-1 tbsp finely chopped
• Onion-1/2 cup finely chopped
• Panchphoran- 1tsp 
• PANCHPHORAN IS A MIXTURE OF FIVE SPICES MIXED IN EQUAL RATIO AND THESE ARE FENUGREEK SEEDS,NIGELLA SEED,CUMIN SEED,BLACK MUSTARD SEEDS(RAI),FENNEL SEEDS
• Green chilly-1 finely chopped
• 1 tomato-deseeded finely chopped
• Garam masala-1 tbsp
• Chaat masala- 1 tsp
• Peanuts-roasted (coarsely ground) 1/4 cup
• Coriander leaves-1 tsp finely chopped

METHOD:-

• Take a clean bowl and seive the flour
• Add the oil and rub between your palms to give it a bread crumbs like consistency
• Add the chilly flakes,paprika,ajwain ,salt and nigella seeds to the flour
• Add  water and kneed into a semi hard dough
• Now take a pan and heat some oil into it
• Add the panchphoran to it  and saute for 1 min
• Add the green chillies and saute well
• Add the garlic and onion and cook for 2 mins over medium heat
• Add the deseeded tomatoes and cook for 2 mins over medium heat
• Add the chicken and cook for 3-4 mins 
• Add the garam masala and chaat masala,and salt
• Add the chopped coriander and keep aside to cool

EGG YOLK AND SPINACH AVOCADO MOLE INGRIDIENTS

• Avocado- 1 cup
• Spinach - blanched and pureed (1/2 cup)
• Green chillies- 2 (pureed with the spinach)
• Parsley-1 /4 cup
• Egg yolk-2
• Water-2 tsp
• Oil-1/4 cup
• Chilly flakes-1 tsp
• Roasted cumin powder- 1tsp
• Onion-1 small finely chopped
• Red bell pepper- 1/2  finely chopped
• Salt- 1/2 tbsp or to taste
• Lemon juice-1 tsp

METHOD:-

• Take a grinder jar and add the half cup of avocado into it
• Add the blanched and pureed spinach and the green chillies
• Add the parsely 
• Blend to form a fine puree
• Take a pan and fill it with water and bring the water to boil
• Add  a heatproof bowl over the pan and add the egg yolk and water to it
• Add the egg yolk and water to the bowl and keep whisking
• Cook for 5-6 mins or till it becomes thick and pale 
• Add the puree that we made using avocado spinach and the chillies to the egg yolks
• Allow to cool  and bit and then add the oil to it and blend well
• Now chop the other half of the avocado really finely and add to the puree to give a very good texture to the mole
• Add the chopped onions,pepper,red chilly flakes,lemon juice,salt and cumin powder

ALMOND DUKKAH INGRIDIENTS:-

• Almonds-2/3 cup
• Seaseme seeds-1/2 cup
• Coriander seeds- 1 tbsp
• Cumin seeds- 1 tbsp
• Black pepper- 1 /4 tsp
• Salt- 1/4 tsp or to taste

METHOD-

• Roast all the above mentioned ingridients
• Coarsely grind and enjoy

Voilla,

You are good to go.Serve the empanadas like a samosa,the mole like a chutney and the dukkah like a crunchy condiment.

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