Chicken Tikka Masala

Chicken Tikka Masala

Ingredients

Chicken breast (boneless) 1 kg
Oil 5 tbsp
Yogurt 1 cup
Cream ¼ cup
Tomatoes (cubed) 2
Tomato Puree 3 tbsp
Onion (sliced) 2
Onions (chopped) 1 Big
Coriander leaves (chopped) ½ cup
Lemon Juice 1 tbsp
Green Chilies (chopped) 2
Cumin Seeds 1 tsp
Coriander Powder 1 tsp
Cloves 3
Cinnamon Stick 1 – 2
Green Cardamom 3
Mix Whole spices 1 tsp
Cumin Powder 1 tsp
Red Chili Powder 1 tsp
Turmeric Powder ½ tsp
Nutmeg Powder ½ tsp
Ginger Garlic Paste 3 tbsp
Mace ½ tsp
Cashew Nuts (broken) 1 tbsp
Salt to taste

Method


Mix red chili powder, ginger garlic paste, coriander powder, turmeric powder, yogurt, ½ tsp salt, lemon juice and 3 tbsp oil. Apply this marinade to chicken pieces and leave it aside for 1 hour. You can apply this marinade to vegetables, tomatoes and slices onions also. Put vegetables and chicken pieces on skewers earlier soaked in water. Keep aside. Let marinade seep in well. Take a pan and heat oil in it. Add whole garam Masala, green cardamom, cloves, cinnamon sticks and cumin seeds. As seeds starts sputtering add finely chopped onions. Sauté for a minute and add ½ tsp salt, ½ tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, chili powder. Add little water so that masalas get evenly cooked. Add tomato puree. Put the lid and let it cook for 10 minute on medium flame. As the mixture stars boiling add skewered chicken and vegetable pieces. Cook for few more minutes and serve hot your chicken tikka masala after garnishing with Coriander leaves.

Chocolate Chip Cookies

Chocolate Chip Cookies

Ingredients

Unsifted flour 350 gm
Bicarbonate of soda 1 tsp
Salt 1 tsp
Butter 225 gm
Caster sugar 175 gm
Soft brown sugar 175 gm
Vanilla extract 1 tsp
Eggs 2
Dark chocolate, crumbled 350 gm
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Method
Preheat the oven to 190C/375F/Gas 5.In a bowl, combine the flour, baking soda and salt. In another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in the chocolate Split the pliable dough into two halves, rolling each out into sausage shapes, approximately 5cm/2in in diameter. Wrap them in cling film and transfer to the refrigerator until ready to use When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in thick and lay on a baking tray, widely spaced apart. Bake for 9-11 minutes

Sloppy Joes

Sloppy Joes

Ingredients

Mince ½ kg 
Onions, chopped 2 mediumKetchup 1 cup
Worcestershire sauce 2 tbsp
Brown sugar 1 tbsp
Mustard 1 tsp
Vinegar 1 tbsp
Chili powder 1 tbsp
Oil 2 tbsp
Small buns, split as required

Method

Heat oil, add onions and add mince and sauté until it is no longer pink; drain.
Stir in the ketchup, Worcestershire sauce, brown sugar, mustard, vinegar and chili powder. Bring to a boil. Reduce heat; simmer, uncovered. Spoon 2-3 tbsp onto each bun. Serve immediately.

Daal Pakora

Daal Pakora

Ingredients:
Moong Daal 250 grams
Gram Flour 4 – 5 tbspBaking Powder 3 tsp
Chopped Onions 2 – 3
Green Chilies 10 – 15
Chopped Coriander 1 bunch
Red Chili Powder 2 tsp
Turmeric Powder 1 tsp
Coriander Powder 1 tsp
Cumin Powder 2 tsp
Salt As per taste
Carom Seeds A pinch

Method:
Soak moong daal in water for 1 to 2 hours. Then wash and rinse it and get rid of all the water. Then grind the daal along with gram flour, salt, red chili powder, turmeric powder, coriander powder, cumin powder, carom seeds and baking powder. Once a paste is formed, add chopped green chilies and chopped coriander to the mixture. Form small balls and fry on medium flame.

Chicken Cheese Paratha

Chicken Cheese Paratha


Ingredients:
Chicken Mince of Samosa 500 gramsGrated Cheddar Cheese 1 cup
All purpose patti For filling
Oil For frying

Method:
In the already cooked and cooled mince, add the grated cheese. Take the all purpose patti to make the parathas.

Chicken Mince Samosa

Chicken Mince Samosa

Ingredients:

Chicken Mince 1 kg
Ginger Paste 1 tbspGarlic Paste 1 tbsp
Chopped Onions 5 – 6 large
Chopped Coriander 1 cup
Chopped Mint 1 cup
Green Chilies As per taste
Garam Masala Powder 2 tsp
Salt As per taste
Crushed Black Pepper 1 tsp
All purpose patti For filling
Oil For frying

Method:
Boil mince with green chilies, black pepper, ginger paste, garlic paste and salt. Keep aside once boiled. In a separate saucepan, add a little oil and sauté chopped onions until the color changes to pale white. Add boiled mince, remaining green chilies, coriander and mint leaves and quickly mix it before removing from heat.
Once the mince filling has cooled down, take the all purpose patti to make the samosas.

Sweet Coconut Samosa

Sweet Coconut Samosa

Ingredients:

Desiccated Coconut 250 gm
Sugar 1 cupKhoya 100 gm
Green Cardamom Powder 1 tsp
Chopped Almond 1 tbsp
Chopped Pistachio 1 tbsp
Whole Small Raisins 1 tbsp
Rose Water 2 – 3 tsp
Ghee For sautéing
All purpose patti For filling
Oil For frying

Method:
Sauté desiccated coconut, sugar, khoya, chopped almonds, chopped pistachios and raisins in ghee. Once golden brown add cardamom powder and rose water, keep aside. Once cooled down, take the all purpose patti to make the samosas.

Six Seconds Chicken Salad

Six Seconds Chicken Salad

For Marinating the Chicken

Chicken breast piece 2
Oil 2 tbspSoya sauce 3 tbsp
Garlic 3 cloves
Black pepper 1 tsp
Worcestershire sauce 1 tbsp
Sugar 1 tsp

For salad :
Apple 1
Onion 1
Walnuts 2 tbsp
Mayonnaise 2 – 3 tbsp

Method :

Marinate the chicken with all the marinade ingredients and then grill it.
Now finely chop and grilled chicken, onion and apple, toss everything together. Dish it out and serve.

Mantu (Lamb Dumplings)

Mantu (Lamb Dumplings)

Ingredients:
Oil as required
Mutton Mince 500 gm
Onions diced 1 kg
Coriander powder 1 tbsp
Black paper ground to taste
Ingredients for Split Pea Sauce
Oil 3 tbsp
Onion diced 2
Garlic crushed 2 cloves
Tomatoes diced 3
Tomato paste 1 tbsp
Yellow split peas (soaked) 250 gm
Water 200 ml
Salt 1 tsp
Black pepper ground to taste
Ingredients Yogurt Sauce
Yogurt 500 gm
Garlic 2 cloves
Mint leaves few leaves
Salt to taste
Ingredients for Dough
Flour 500 gm
Water as needed
For Garnish
Mint leaves to garnish
Chili powder to garnish

Method for Filling
Heat a little oil in a pan, add the mutton mince and fry till its color is changed, then add in chopped onion, sauté until it is translucent. Lastly add coriander powder and black pepper. Mix well and remove from fire, keep aside to cool.
Method for Split Pea Sauce
Heat oil in a sauce pan, add in chopped onion and garlic, fry until golden brown. Stir in the chopped tomatoes and tomato paste.
Now add split peas and water, cover and cook for 30 – 45 minutes, until the peas are soft. Lastly season it with salt and pepper. Remove from fire and keep aside. 
Method for Yogurt Sauce
Mix yogurt with crushed garlic, salt to taste and mint leaves. 
Method for Dough
Place the flour into a mixing bowl, gradually add in water and mix continuously with your hands until it forms into dough. Leave to rest for 15 – 20 minutes. 
Lightly flour a work surface, form the dough into small balls, roll each ball into thin circles with a rolling pin. Place a spoonful of filling mixture in centre of each round, brush the edges with water and fold into dumplings shape.
Now grease the surface with of steamer with a little oil, put dumplings into steamer and cook for 25 – 35 minutes. 
Now garnish dumplings with chili powder and mint leaves, serve with yogurt sauce and split pea sauce.

The World Street Food

The World Street Food Awards 
A recognition programme component of the World Street Food Congress  

Why the World Street Food Awards? 
The WSF Awards serves as a yardstick of comfort street food excellence. It must serve its role as an
inspiration  for  a new order of  the  industry while  emphasising  the World  Street  Food Congress’s
mission: to preserve, professionalise and identify possibilities that nurture the world’s comfort and
street culinary heritage. Through this recognition, the WSFC seeks to open this big green field of its
attendant opportunities. It seeks to inspire skills development, stimulate education and acquisition
which equates to more jobs and self-employment opportunities or entrepreneurism, more exciting
menus  for  the  culinary  space  and  even  deeper  development  in  culinary  travel  and  trade.  This
creates a new demand  for  these breed of street  food professionals and heightens awareness  for
this already famous food culture.

Judging and Selection Process 
The World Street Food Congress has, for the last 10 years been working and identifying the list of
reputable players  in  this  field.  It works  in  tandem with  its worldwide  team of advisors  (including
the World Street Food Council) alongside a team of international researchers and peers, including
event creator Makansutra, who, over the last 16 years, has been inking comfort street food guides
in various countries, operates and consults  in food court business models and concepts, produce
its own international street food TV shows (on Discovery, MediaCorp and Asian Food Channel) and
has online and mobile content businesses.

Covering  all  aspects  of  the  industry—from  well-established  street  food  cities  and  unique  food
court  concepts,  to  food  journalists  to  associations  that  work  to  promote  and  look  after  the
interests of  street  vendors by addressing  concerns of  the  various elements  in  the  changing  food
landscape, the voting and selection process is rationalised with a tight format – there is an Awards
Committee  made  up  of  dedicated  culinary  travelers  and  partners/advisors  as  well  as  industry
professionals who volunteer their time and have a strict  and clearly articulated viewpoint derived
from their knowledge in the field and industry,  as well as being in various bodies and organisations
that champion this food  landscape. The committee works  in  four separate zones: Asia, Americas,
Europe and the Middle East. The divisions are designed to represent the global street food scene.

There  are  no  cash  prizes  or  trophies.  All  award winners  receive  a World  Street  Food  Congress
certificate.