Monday, 28 June 2010

Hows this?

I spent almost all morning changing the outlook of my Blog. Tell me, was it worth the effort? and please dont anyone say you liked the older one more. .. I didnt save that template :)

Sunday, 20 June 2010

Chicken Shawarma - from scratch

Hubby and the family all love shawarma.. and I noticed we'd been ordering out a lot. So, here's my take on it. Its a lot healthier.. and more hygenic, I'd say :) Its a lot more lighter, too. Hope u like it... do let me have ur feedback on it.

So, this is what you need:

1 kilo chicken breast filet, sliced in to thin squares.
(for that I sliced each filet in half, to half thickness. Then cut of broad strips and sliced those to quite thin squares)
Spices:
1 tbls ginger garlic mixed
1 level tsp each of curry powder, dhania powder, aamchoor, black pepper powder
1/2 tsp of white pepper powder and onion powder each
1/2 tsp red chili flakes - optional

1 tsp or to taste, salt
juice of half a lemon
Olive oil to fry
Mixed pickles, 1/4 cup, chopped fine
1 cucumber, chopped fine
1 medium onion, sliced in rings, sprinkled with 1 tsp sumac
1 cup store bought homous
1 cup mayonaise
2 cloves garlic, minced
1/4 cup yoghurt, a little less or a little more
salt to taste
a plate of french fries

For the dough
4 mugs flour, 3 tsp baking powder, 1 tsp salt. Make soft dough with milk. Rest 1 hour.

Do this:

1- heat olive oil in a wok or large pan, toss in the chicken and fry
 
2- once the chicken starts turning colour, squeeze over the lemon and mix. Keep frying on medium low
 
 3- when almost all water has evaporated, add the spices and fry well
 4- when the oil separates, remove from heat and set aside
5- the dough should be ready by now. Make small golf balls and set aside

6- mix the homous, yoghurt, mayo, minced garlic, some salt and 1 tbls olive oil. Taste, the sauce should taste light, not heavy

7-roll out the dough  balls thinly - but not too thin. Place it on a hot girdle, without any oil or fat


8- cook them till the puff up slightly, from one side. Flip over, let cook till puffy again or it looks done to u. Put them in a cloth towel and keep infront of u

9- assemble all things in front of u - the onion rings, the chopped pickles, chopped cucumber, homous mix, french fries, bread and chicken
 10- place a sheet of sandwich paper on a cutting board or table top

11- put one flatbread on the sheet. Spread with homous. Place the meat, french fries, onion rings and pickles on one another
 12- roll the bread, and roll the sheet around it.

13- serve warm with a potato, pasta or green salad. Unfortunately, mine didn't make it to the camera.. so I cant show u the rolled version, but I guess we can all roll a roll.. right? :)


Tuesday, 8 June 2010

Alu-Besan Koftay with Paneer in Cream sauce

Ok, its been eons since I posted anything. Mainly because I firmly  believe that the day has less than 24 hours where I live.. and another - oh alright, I admit, I was plain lazy.. but, here I have something innovative and new for u. At least, new for me.. its not a recipe I've seen anywhere and copied.. just made what came to mind. So, here goes:

You need:
For the koftay
3 to 4 large potatoes, boiled
1 medium onion, finely cut
1 bunch of fresh coriander, finely chopped
Spices:
1 full tsp aamchoor
1 level tsp zeera powder
1/2 tsp haldi powder
1/2 or more black pepper powder
1 tsp or to taste, salt
2 tbls or a bit more, browned besan

Mix all of this well and make balls for koftas and set them aside

For the Cream Sauce
2 medium onions
1/2 tsp zeera
1/4 tsp kalongi
3 kari pattaz
125 ml thick cream
Spices:
1 tsp aamchoor
1/2 tsp or to taste salt
1/4 tsp curry powder
1/4 tsp haldi powder
1/2 tsp coriander powder

1 block of halloumi or any other firm cheese of your liking

Do this:

1- heat oil and put in the zeera, kalongi and curry pattaz
2- puree the onions in a blender
3- add them and to the oil and let the excess water evaporate


4- add the spices, saute them till the oil separates. Add some water if the gravy gets too dry or thick


5- once the mixture leaves oil, add the cream and half a glass of water. Mix all well, cover and leave on very low heat for around 5 to 7 minutes



6- cube the paneer pieces and fry them in shallow oil


7- add the paneer to the onion mix, cover and leave on low again


8- fry the koftas in a little oil - too much oil will soak them full and u'll have alu paste, not kofta!


9- the paneer gravy should look nice and thick - add a 1/4 glass water and drop the koftas in carefully


10- cover, heat once on low, sprinkle some dhania on it and serve with phulkas.






Note: dont put the  koftas in here and cook it in a thin shorba. Its just besan and alu, will not hold together!