Monday, 28 July 2014

Chinese Style Chicken Bread Rolls

As promised in my earlier post, here I come with a snacky feast for the non vegetarians this time. Chicken and veggies are flavored with Chinese sauces and stuffed in a bread to form  roll. This is perfect for tea time snacks which can be enjoyed by everyone. This is a must menu for my family in every Ramadan. Try it and experience it yourself.

150 gms, boneless chicken, boiled and shredded
½ cup, cabbage, grated/chopped
1/3 cup, bell peppers (red, green, yellow), finely chopped
1/3 cup, carrot, finely chopped/grated
3-4 nos, garlic cloves, finely chopped
1/3 cup, spring onion greens, finely chopped
2 tbsp, shallots(white part of spring onion) sliced
2 tbsp, green chili sauce (you may increase or decrease as per preference)
1 tbsp, soy sauce
2 tsp, vinegar
¾ tsp, black pepper, crushed
Salt as per taste
2 tbsp, Sesame/refined oil
14-15 nos, white bread slices
Oil for deep frying
Water as required

In a wok or deep pan, heat oil. Add garlic cloves and fry till light golden(do not burn). Add shallots and sauté for a minute.

Add carrot, cabbage and sauté on high heat for a minute.

Add bell peppers, soy sauce, green chili sauce, vinegar, salt, pepper and sauté for 2 minutes. Cook till the mixture dries up.

Add spring onion greens, boiled chicken and sauté for 2 minutes on high heat. Take it off the stove. Allow it to cool.

Snip off the corners (and sides if it is thick) of the bread slices

Dip a slice in water just for a second and squeeze it very well between the palms to drain off the excess liquid taking care that slice does not break.

Place a tablespoon ( or 2 tbsp if bigger bread slice) of prepared mixture in the center. Carefully bring the edges together, seal and roll in between the palms to form a smooth roll. Repeat the same for all. If you prefer, you can also shape it into a ball.

In a deep pan or kadhai, heat enough oil. When oil is hot, deep fry the rolls till brown and crisp.

Enjoy them hot and crisp with sauce, ketchup or chutney of your choice.

Saturday, 26 July 2014

Paneer and Mixed Vegetable Cutlets/Patties

Here comes another snacky feast for the month. You may forget every other thing when you start experiencing the perfect crispness and the melt in mouth property of these "Paneer and mixed veggies cutlets/patties". This is just a perfect vegetarian delight and I am sure all you lovely vegetarians would love it. The non vegetarians should not loose heart as they can as well enjoy them or stay tuned as there is a perfect thing coming on the way for you as well. Stay tuned !!   :)

200 gms, paneer(cottage cheese), grated
1 cup, cabbage, finely chopped/shredded
½ cup, carrot, finely chopped/grated
½ cup, French beans, finely sliced
1 cup, green peas
½ cup, capsicum, finely chopped
4 nos, large potatoes, boiled and grated/mashed
1 nos, large onion, finely chopped
3 nos, bread slices
4 tbsp, milk
2-3 nos, green chilies, finely chopped
1 tsp, coriander powder
¾ tsp, cumin powder
1 tsp, dry mango powder(amchoor)
1 tsp, garam masala powder
¼ cup, coriander leaves, finely chopped
2 tbsp, mint leaves, fresh(chopped) or dried
Salt and pepper to taste
2 tbsp (30 ml), oil
For coating:
½ cup, Maida (all-purpose flour)
Water as required
Bread crumbs as required
Oil for frying

Heat 2 tbsp of oil in a pan, add onions and fry on high heat till it turns pink. Add beans, green peas, carrot, cabbage and sauté well on high heat for a minute. Cover and cook for a 2-3 minutes.

Add capsicum, cumin powder, coriander powder, green chilies, garam masala powder, dry mango powder, little salt and mix well. Cook for another 2 minutes.

Add boiled potatoes and mix very well. Cook for another minute. Stir to avoid burning. Mixture should be dry and everything should get combined well. Take it off the heat and allow it to cool.

Put the bread slices in blender or chopper and give it a pulse to make it crumb.

In a large bowl combine cooked veggies mixture, bread, milk, coriander leaves, mint leaves, salt and pepper. Mix very well.

Divide the mixture into equal balls depending upon the size of the cutlet you prefer to make. Take each ball and flatten it between the palms to make it like tikkis (patties)

Refrigerate the tikkis for 30 minutes.

For Coating:
In a bowl combine all-purpose flour and water, mix well to form a batter of cream consistency that coats a back of the spoon. It should not be too thin or too thick.

Dip one patty (tikki) in the batter and then coat it very well with the bread crumbs. Repeat the same for all. Refrigerate the cutlets for another 30 minutes. (At this stage it can be freezed for storage)

Heat enough oil in deep pan or kadhai. Deep fry the cutlets till they are golden brown and crisp. Do not fry on very high heat as this will burn the cutlets.

Serve them warm and crisp with sauce or chutney of your choice.

Wednesday, 23 July 2014

Roasted Chicken and Peach Quiche : Guest post for Lail Hossain from “With a Spin”

Assalamu alaikum,

First of all, I would like thank Lail for inviting me to associate myself with her beautiful space “With A Spin” with the post for this glorious month of Ramadan. I met Lail virtually on Chef At Large group of Facebook, I have always admired her beautiful post escorting gorgeous images. I find her so warm, startling, kind and modest whenever I had a conversation with her. When she pinged me few days back with the invitation of the guest post in such a warm manner, I was so enthralled that I immediately said “YES” to her. I am so elated to connect with you and your stunning space.  Jazak Allahu Khair Lail for having me as the grand finale guest for Ramadan series this year, Alhamdulillah !

Today is the 25th night of Ramadan which could possibly be the Lailat-ul-Qadr. Every month of Ramadan and every possible Lailat-ul-Qadr night takes me back to my old days when I was associated with a large  group of Muslim sisters where we used to get together and spend days and nights reciting, praying and knowledge sharing.  I have shared my piece of experience, a lip smacking recipe and the reason why I chose this recipe on Lail’s space “With a Spin"

Here is the direct link to the recipe: Roasted Chicken and Peach Quiche

May Allah (SWT) shower His Mercy and Bless us with a healthy life to observe many more months of Ramadan in the years to come. May Allah (SWT) accept our prayers, legitimate wishes and permissible desires. May Allah (SWT) continue to be kind to all of us and bless us with health, prosperity, humanity and avoid us from egotism, arrogance and selfishness.  May Allah (SWT) bless all our families, friends and relatives, all human beings and all his creations with serenity and contentment.  May Allah (SWT) protect us from torment of grave, Hell fire and all the strict level of punishments of Hell. May Allah (SWT) bless all of us that we get destined for Jannah.  Ameen !!

Tuesday, 22 July 2014

Thai Lime and Peppercorn Chicken

Hello there! Hope you all are doing best by the Grace of Almighty. Here is another delicacy which I made sometime back for the iftar spread for one of the E-zine. Piquancy of makrut lime and freshness of lemon grass hypnotizes me such that I could not resist myself from picking them up when  I am on my rounds of grocery shop. The moment I committed to E-zine team for Iftar recipes, immediately the combination of makrut lime and peppercorn along with chicken popped-up in my mind. The best part of this dish is that it can be served as an appetizer and snack. Here is how I made it…

For marination-
500 gms, boneless chicken, cut in bite sized pieces
1 tsp, light soy sauce
5 nos, makrut limes leaves, finely chopped
2 stalks of lemon grass, finely chopped
1 tbsp, rice vinegar
½ tsp, peppercorns, crushed
Salt as per taste
For coating-
½ cup, rice flour
¼ cup, corn flour
Oil for deep frying
For sauté-
1 tbsp, garlic, finely chopped
1 tsp, dark brown sugar
1 tsp, light soy sauce
1 cup, bell peppers, cut in bite sized cube
2-3 nos, Thai red chilies, finely chopped
1 tsp, peppercorn, crushed coarsely
Juice of one kaffir lime
¼ tsp, makrut lime zest
2 tbsp, refined oil/sesame oil

Marinate the chicken with all the ingredients mentioned for marination. Refrigerate it overnight. In a crunch of time, marinate atleast for 2 hours.
Combine together corn flour and rice flour well. 
Heat an oil in deep pan.
Coat the marinated chicken pieces well with flour mixture and deep fry them till golden brown and crisp, drain on to absorbent paper. Do this in batches, do not overload the pan while frying.
Heat 2 tbsp oil in a wok. Add garlic and fry till light brown(do not burn).
Add Thai chilies and fry for few seconds. Now add, brown sugar, kaffir lime juice and zest, salt, crushed peppercorn. Toss for few seconds. Add bell peppers and toss for another few seconds.
Finally add fried chicken pieces and toss very well for a minute.
Dish out and serve hot.

Saturday, 19 July 2014

Chicken Haleem

Haleem is a very popular dish in South Asian countries but originates from the Arabian countries where it is known as Harisah/Harees.  This was brought to India by the Moghuls and later underwent multiple variations to suit the Indian palette. The variations were carried out mainly in the Hyderabad city of Andhra Pradesh.  As of today, the Hyderabadi Haleem has become one of the most popular rich delicacy across the world and is specially available during the month of Ramadan.  It is high in calories that provides instant energy with slow-digesting and fast-burning ingredients. The preparation of Haleem is considered to be an art as it is slow-cooked for multiple hours on the flame of a firewood.  If preparations is carried out in bulk, 2 to 3 persons are needed to keep stirring it continuously with a large wooden ladle throughout its preparation. The ingredients include meat, barley, pulses, pounded wheat, spices specially kababchini(Allspice) and ghee. The garnish includes fried cashews, golden fried onions and a slice of lime.  In Haleem, meat/chicken is cooked along with the spices and then it is shredded , added to the pounded wheat and barley mixture and cooked for hours.


Here is a quick Chicken Haleem recipe which can be cooked at home easily. The same recipe can be followed for preparing a Mutton Haleem as well.

For Chicken Marination:
800gms, chicken(with bones)
¾ cup, thick yoghurt
2 tbsp, ginger garlic paste
½ tsp, black pepper powder

For Haleem:
300 gms, wheat/broken wheat
100 gms, masoor dal (red lentils)
100 gms, chana dal (split gram lentils)
100 gms, moong dal (split green gram lentils)
100 gms, barley
250 gms, onion, finely sliced
4 nos, green chilies
¼ cup, edible rose petals, dried or fresh
2 nos, cinnamon stick of 2 inch each
8 gms, black pepper corn
8 gms, green cardamom
8 gms, kabab chini (Allspice)
8 gms, cloves
5 gms, black cumin (shahjeera)
5 gms, white cumin
150 ml cup, ghee
½ tsp, turmeric powder (Optional)
Salt as per taste
Water as required

For Garnish:
Fried cashew nuts
Chopped Green Coriander leaves
Mint leaves
Golden fried onions
Lemon slices

Combine all the ingredients for the chicken marination.  Cover it with a cling wrap and refrigerate for 4 to 5 hours.

In a heavy bottom pan, dry roast together wheat, and all the dals (lentils) along with ½ of the quantities mentioned for cinnamon stick, black pepper corn, green cardamom, cloves and kabab chini. Do not allow them to get brown.  Dry roast only till the raw smell of wheat and pulses is eliminated.

Cool the dry roasted mixture and grind them to a coarse powder.

In another heavy bottom pan, add the dry roasted coarse powder, enough water and rose petals.  Cook and allow it to boil.

Once it starts boiling, cover and simmer for 2 hours or till they are soft. Keep stirring at intervals to avoid burning.  If water dries up, you may add more water.

In another heavy bottom pan, heat 100ml of ghee.  Add black and white cumin along with the remaining ½ quantities of cinnamon stick, cardamom, kabab chini, cloves, pepper corn.  Fry them for few seconds.

Add sliced onions and green chilies.  Fry till the onions get slightly brown.

Add the marinated chicken and sauté it on high heat for 3 to 4 mins.

Add turmeric powder, salt and enough water just to cover the chicken.  Cook till the chicken is done.

Once the chicken is cooked, remove and discard all the bones.

Now add this cooked chicken along with the gravy to the cooked wheat and lentils mixture.  Adjust the salt and add the remaining 50ml of ghee.

Using either a masher or a wooden ladle, continuously stir and mash the haleem so that the chicken gets mashed and mixed well with the other ingredients.

Simmer for another 30 mins.  Keep a check on the consistency while simmering.

You can adjust the consistency of the Haleem by adding more water if it is too thick.

Dish out, garnish with fried onions, coriander leaves, mint leaves, fried cashew nut and some ghee along with lemon slices.

Serve hot.

NOTE:-If in hurry, you can cook this using pressure cooker following the same procedure but cooking time will be decreased accordingly.

Tuesday, 15 July 2014

Garlic Chicken Cheese Balls

Alhamdulillah!! We are half way through the holy month of Ramadan.  To my surprise, I realized that even then I haven’t posted much snacks which I usually prepare during Ramadan and have just shared Ragda Pattice and Idlis. When I asked my kids and hubby about what should I prepare for the Iftar menu. The unanimous answer was “Chicken Cheese balls” as all of them are just crazy and fond of these beauties. They looks so good, just melt in your mouth and when you get to the cheese part of the balls, you will feel like heaven.  They started during Iftar and went on munching till dinner time. You may find this recipe unusual as compare to others but the taste and flavors are guaranteed.  Here is how I have made it..

300 gms, chicken, fine mince
2 tsp, onion powder
1 tsp, crushed rosemary, fresh or dried
¾ tsp, white pepper powder
½ tsp, red chili flakes (you may add more if preferred)
2 tbsp, butter
6 nos, garlic cloves, crushed
Salt as per taste
For Coating:
½ cup, All purpose flour
3 nos, egg whites, beaten
½ tsp, white pepper powder
Salt as per taste
Bread crumbs as required.
For Filling:
Mozzarella cheese, grated, as required.
Oil for frying

Heat the butter in small pan. Reduce the heat and add crushed garlic. Let it cook for a minute.  Take it off the heat and allow it to cool.

In a bowl, combine together chicken, chili flakes, rosemary, onion powder , white pepper powder salt and prepared garlic butter.  Mix well.

Divide the chicken mixture into small lemon sized portions. Take one portion. Make an indentation in center and place a ½ tsp of grated mozzarella, seal and form lemon sized smooth balls. Repeat the same for all the portions

For coating:
In a bowl, mix all-purpose flour, salt and white pepper powder. 

Take a ball at a time, coat it well with this flour mixture. Dip it in egg white and coat it finally with bread crumbs.  Again dip it in egg white and coat it with bread crumbs second time.

Repeat it for all the prepared balls.

Refrigerate it for 40 to 45 mins.

Heat oil in a kadhai or heavy bottom pan.  Fry the balls till they are brown, crisp and cooked within.

Do not fry them on very high flame as the coating will burn and remain uncooked within.

Enjoy hot and crispy garlic chicken cheese balls with sauce or ketchup of your choice.

Monday, 14 July 2014

How to make Short crust/ tart dough and Tart Shells

I am posting this post for all my readers who have requested me to write up the method for the preparation of Tart/Short crust dough and Tart Shells. I got a lot of request in the past few days which has compelled me to write a post on it. The catch here is, the measurements and steps are to be followed exactly to get the perfect Tart dough and shells. I have taken care in covering each and every point in detail to ensure you too get it correct first time itself. The best part of the recipe is that the dough can be prepared in bulk and can be freezed for months. Here is how you can make it..

500 gms, all-purpose flour
275 gms, unsalted butter, chilled and cut in ½ inch cubes
4-5 tbsp, ice cold water

Rub the cold butter with the flour till it resembles coarse crumbs (some may also be small pea sized crumbs)

Add ice cold water and using your fingers, mix very gently to bring the flour and butter mixture together to form a dough (do not work too much on a dough). Do not add all the water at a time.

You can also use food processor to prepare the dough. Add flour and butter in food processor attached with plastic blade. Give it a few pulses till mixture resembles bread crumbs. Add water little at a time and pulse till it comes together to form a dough.

Divide the dough in equal size balls. I divided the dough in 4 equal parts. You may divide it according to the size of the tart you wish to make.

Wrap each portion of the dough with cling film very well and freeze.

To blind bake tart shells:-
Take one part of the dough, wrap it in a cling film and refrigerate it for 30 mins.

Grease the tart pan.

Take out the dough, place it between two parchment papers and roll it gently to form a circle with a thickness of about 6mm to 7mm (1/4 inch) depending upon the size of the tart shell you require.

Very gently place the rolled crust in the tart pan uniformly and cut out the extra portion

Pre-heat oven at170 degrees.

Now fill the tart generously with pie weight, kidney beans or raw rice.

Bake the tart crust for 20 to 25 minutes

Once done, allow it to cool for few minutes and very carefully remove the pie weight. Proceed with recipe you want to make.

Tart dough can easily be freezed for 3 months. Thaw it overnight and proceed with the tart shell rolling and baking steps.
Baked tart shells can be stored in a refrigerator for 2 weeks.
You can also add seasonings and little salt if you prefer to make a savory tart.
You can add powdered sugar if you prefer to make a sweet tart.