Category Archives: Savoury

Garlic Knots

Posted in Breads, Ramadan, Savoury by

Garlicy, herby, melt-in-your-mouth pillows of dough.

Garlicy, cheesy, melt-in-your-mouth pillows of dough.

Garlicy, cheesy, melt-in-your-mouth pillows of dough.

Garlic knots are strips of pizza dough twisted into the shape of a knot, baked till golden brown, and then brushed with a garlic and herb infused butter. I have been craving them ever since I last ate them at Pizza Pigrims in London.

With plenty of time on hand, I tried to perfect the recipe at home and turns out they are SO much easier than you’d expect and packed with flavor.

Nothing beats homemade dough fresh out of the oven especially if its smothered in garlicky buttery goodness.

Garlicy, cheesy, melt-in-your-mouth pillows of dough.

These rolls are a cinch to make.It is a little hard to tie the dough into knots, but after a few tries you get the hang of it.

Below is a step-by-step guide on how to shape them along with a picture tutorial at the end of the recipe:

How to Shape Garlic Knots

  1. Using your hands, shape the dough into a log.
  2. Cut the log into 1-inch strips.
  3. Roll each strip into a long rope, around 8-inches long.
  4. Tie the rope into a knot.

Don’t worry if they are a little wonky (like mine :p), they still taste delicious.

Garlic knots are best served fresh out of the oven.  However, they are still  light and soft when served the next day. Simply heat them in a microwave for a few seconds until warmed through.

They are traditionally served as an accompaniment with a bowl of soup, pasta or pizza, but they are so delicious that they can be served alone, and can be a perfect addition to your iftar table.

Garlicy, herby, melt-in-your-mouth pillows of dough.

They are one of the most satisfyingly delicious things to eat and are unbelievably addictive. Try them this Ramadan and let me know they turn out.

More delicious recipes you can try this Ramadan:

Shepherd’s Macaroni Pie

Stuffed Italian Pie

Chicken Bread

Cheesy Baked Pasta

Garlic Knots

 Yields: 16- 18 knots
Ingredients:
For the Dough
·         2 1/4 cups (280g) all-purpose flour
·         1/2 tsp (2g) salt
·         2/3 cup (160ml) lukewarm milk
·         1 tbsp (15g) sugar
·         1 standard packet of instant yeast
·         2 tbsp (30g) melted butter or oil
·         1 egg
For the Garlic Butter
·         4 Tablespoons (50g)  butter, melted
·         3 garlic cloves, minced
·         2 Tablespoons chopped fresh coriander
·         Pinch of salt
Directions:
  1. Make the dough: In a large mixing bowl combine all the dough ingredients and start kneading it for 5-7 minutes until it pulls away from the edges of the bowl.
  2. Shape the dough in a ball and place in a greased bowl. Brush the top lightly with some oil. Cover with a kitchen cloth, and allow the dough to rise somewhere warm until doubled in size, around 2 hours.
  3. Shape the dough: When the dough is ready, punch it down to release the air. Using floured hands on a lightly floured work surface, shape the dough into a log shape (refer to picture guide below). Using a very sharp knife, slice into 1-inch strips. Roll each strip into a long rope. Tie each rope into a knot. You can tuck the two ends of the knots underneath the knot or leave them out. Arrange the knots on two greased baking sheets.
  4. Cover with a kitchen towel and let the knots rest for 30 minutes.
  5. Preheat oven to 350F (180C).
  6. Brush the knots with beaten egg.
  7. Bake the knots for 18-25 minutes until golden.
  8. Topping: While they are baking, make the garlic butter by mixing together the melted butter, garlic, chopped coriander and salt together.
  9. Brush the knots with butter mixture right after they are out of the oven.
  10. Serve hot.

How to shape them

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Picture credits: Finecooking

Cheesy Baked Pasta

Posted in Ramadan, Savoury by

Meat, veggies, pasta, plenty of cheese, and a rich creamy sauce… hungry yet?  

This Baked Pasta is creamy and cheesy, and is the ultimate comfort food!

This cheesy baked pasta casserole is my family’s favorite!

I’ve been making it ever since I first saw Shireen Anwer make it on Masala Mornings nine years ago. Which is why I am reposting this recipe because the pictures and the writing in the original post do not do justice to how awesome this recipe is.

This Baked Pasta is creamy and cheesy, and is the ultimate comfort food!

Creamy, cheesy, and oh so comforting! This saucy pasta baked together with ground beef is a crowd-pleasing, no fuss meal which can be a perfect addition to your iftar table.

It is easy to make using basic ingredients and it is a great one to prepare early in the day and then bake in the evening right before iftar time.

 

This Baked Pasta is creamy and cheesy, and is the ultimate comfort food!

This is one recipe your family is going to absolutely LOVE. So easy to make and even more delicious to eat!

The next time you want an incredibly easy weeknight dinner or something new for ifar, give this loaded cheesy pasta bake a try! And don’t forget to take a picture and tag it #spatulainmypocket on Instagram.

Cheesy Baked Pasta

Serves 8-10
Ingredients:
Tomato-Meat Sauce
¼ cup vegetable oil
1 medium onion, finely chopped
1 teaspoon garlic paste, heaped
1 carrot, chopped
½ kilo ground beef
1 teaspoon red chili flakes
1 teaspoon salt
1 teaspoon ground black pepper, leveled
½ cup tomato paste
½ cup sliced mushrooms
White Sauce
2 Tablespoon butter
4 Tablespoon flour
½ teaspoon salt
½ teaspoon white or black pepper
½ teaspoon mustard powder
1 cup chicken stock/water
1 cup whole milk
2 Tablespoon shredded cheddar cheese
Toppings
1 packet of pasta of your choice
Mozzarella cheese, shredded
Dried Oregano
Directions:
1.       In a pan, heat oil. Fry the chopped onion till it changes color and becomes soft. Add in the ginger garlic paste and fry till golden brown. Add in the carrot. Mix. Then add in the beef and mushrooms. Mix well on high heat for a few minutes. Then add in the; chili flakes, salt, and black pepper. Keep mixing till meat changes color. Then add in a cup of water along with tomato paste. Mix, cover, and leave to cook on low heat for 30-40 minutes.
2.      While sauce is simmering, cook pasta al dente according to package directions. Drain.
3.      Add drained pasta to the meat sauce, mix and turn off heat. Put the pasta mixture into a large casserole dish and set aside.
4.      For the white sauce: In a small saucepan, heat the butter. Once melted, take the pan off the heat and add in the flour, salt, black pepper, and mustard powder. Mix well using a wooden spoon and bring back to heat. Cook for a minute before adding in the stock and milk. On low-medium heat, mix continuously till the sauce thickens. Remove off the heat and add in the cheddar cheese.
5.      Pour the entire sauce over the pasta. Sprinkle mozzarella cheese and oregano on top.
6.      Bake in a preheated oven at 180 degrees C for 25-30 minutes until golden and bubbly.

 

Shepherd’s Macaroni Pie

Posted in Ramadan, Random shizz, Savoury by
Happy 2018 everyone!
(let’s just pretend the last 10 days didn’t happen :p)
I hope you guys had a wonderful winter break. My sisters are back in school and I’m home alone again in an early-January post-resolutions funk.  I hope you are having better luck keeping track of your resolutions. My ‘eating healthy’ one got stumped on day one.
No surprise there.
I have been trying to get back into a somewhat balanced diet routine after gorging on waffles and carrot cake all of last week, and I have started going on regular walks with my mother, so that feels good.
My work/study perspective still needs sorting out and I still need to decide on what I want to do with my life.
.
.
But other than that it’s going okay.
I have a good feeling about this year. I really do. 😀
 This Shepherd Macaroni Pie is warm, hearty, and super comforting: the makings of a perfect wintertime comfort dish. #Pie #ShepherdPie

 

This bleak and dreary weather calls for some serious comfort food and starting off the blank slate of the year with something rich and indulgent just feels right.

And what could be more indulgent then a bowl of creamy mashed potatoes + macaroni + rich meat filling all together in the form of a pie.

 

 

This Shepherd Macaroni Pie is warm, hearty, and super comforting: the makings of a perfect wintertime comfort dish. #Pie #ShepherdPieThis Shepherd Macaroni Pie is warm, hearty, and super comforting: the makings of a perfect wintertime comfort dish. My family loved it and I’m sure yours will too.

This, ladies and gentlemen, is my over-the-top version of the classic British Shepherd’s Pie

It has three parts to it:

  1. The meat sauce

  2. The mashed potatoes

  3. The macaroni

This Shepherd Macaroni Pie is warm, hearty, and super comforting: the makings of a perfect wintertime comfort dish. My family loved it and I’m sure yours will too.

It does take time to put the entire pie together but the end result will be well worth the effort, trust me.

And it’s super customizable too! You can:

  • Add in sweet corn, mushrooms, olives, jalapenos

  • Make it more/less spicy

  • Use chicken mince instead of beef

  • Leave out the macaroni layer entirely and you’ll be left with a traditional shepherd pie instead

 

This Shepherd Macaroni Pie is warm, hearty, and super comforting: the makings of a perfect wintertime comfort dish. #Pie #ShepherdPie

This Shepherd’s Macaroni Pie is warm, hearty, and super comforting: the makings of a perfect wintertime comfort dish. My family loved it and I’m sure yours will too.

If you do make it, don’t forget to share a picture on Instagram with the hashtag #spatulainmypocket

Cheers!

Shepherd’s Macaroni Pie

Serves 6-8

Ingredients

Meat Sauce
¼ cup cooking oil
1 large onion, finely chopped
1 medium carrot, finely chopped
½ kilo ground beef (Qeema)
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon red chilli powder
4 Tablespoon tomato paste
2 Tablespoon ketchup (optional but I like it saucy)
1 Tablespoon all-purpose flour
1 Tablespoon cornflour (cornstarch)
Mashed Potatoes
2 large potatoes, boiled till tender
1 Tablespoon butter
½ cup milk
½ teaspoon salt
½ teaspoon black pepper
Macaroni
1 ½ cups boiled elbow macaroni
2 Tablespoon butter
2 Tablespoon all-purpose flour
2 cups milk
½ cup chicken stock or water
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon mustard powder
2 Tablespoon shredded cheddar cheese

 

Directions

Meat sauce:
In a pan, heat the cooking oil and fry the chopped onion till golden brown.
Add in the carrot and beef. Cook, stirring constantly till the beef turns pale.
Add in the salt, black pepper, and red chilli powder. Mix well.
Cook on high heat for another minute then add in the tomato paste, flour, cornflour, and 1 ½ cup water. Mix well.
Cover the pan with a lid and leave to cook on low heat for 15 minutes or until the beef is fully cooked, and is thick and saucy.
Mashed Potatoes:
Mash the two boiled potatoes along with the butter and milk.
Mix in the seasonings.
Add in more milk if needed to reach a smooth consistency.
Macaroni:
In a saucepan, melt the butter.
Add in the flour, salt, black pepper and mustard powder. Mix with a wooden spoon.
Add in the milk and stock and mix constantly on a low heat.
As soon as the sauce starts thickening and bubbling, turn off heat and add in the cheese and the cooked macaroni. Mix well
Assembling:
Grease a large oven-proof casserole dish. Pour in whole of the meat sauce.
Ladle on top the macaroni.
Spread the mashed potatoes over the top of the macaroni layer or you may pipe the potatoes with a piping bag fitted with a star tip.
Top with a little cheese.
Bake in a preheated oven at 180 degrees Celsius for 20-25 minutes or until the top is a lovely golden brown.

This Shepherd Macaroni Pie is warm, hearty, and super comforting: the makings of a perfect wintertime comfort dish. #Pie #ShepherdPie

Sindhi Biryani

Posted in Savoury by

Biryani.

The mere name conjures up images of steaming piles of desi goodness, all yellow and white and heavenly. Your brain teases with memory of the spicy aroma and your heart leaps in anticipation.

Biryani is the heartbeat of our nation and nothing feels better than knowing that you have mastered the art of making it. Recipe on the blog.

Biryani is the heartbeat of our nation and nothing feels better than knowing that you have mastered the art of making it.

Biryani is the heartbeat of our nation and nothing feels better than knowing that you have mastered the art of making it. Recipe on the blog.

Today I am going to share the recipe that’ll make you the master of biryani too.

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Over the years, I have tried more than 15 different biryani recipes with varying degrees of success.

This one is my baby. So read carefully and follow each step to the book.

Biryani is the heartbeat of our nation and nothing feels better than knowing that you have mastered the art of making it. Recipe on the blog.

If it seems like too much work… Well then, you are simply not ready yet. You can start with the easy peasy chicken karahi :p

Biryani is the heartbeat of our nation and nothing feels better than knowing that you have mastered the art of making it. Recipe on the blog.

I’ve tried to explain each and every step in the recipe as clearly as I could but here are some extra tips that make all the difference:

  • Slice onions as thinly as possible. The thinner the onions, the crispier they’ll be. If your onions aren’t thin enough, they won’t brown evenly and will turn soggy. You want the onions to be nice and crunchy so that you crush them up easily and not have big onions bits in your biryani.

  • Don’t skimp on the whole spices. All the different spices that together make up what we call ‘garam masala’ are essential to the aroma and taste of agood biryani. It might be frustrating to collect and add all the bit (and you might hate biting onto a piece of illachi) but trust me when I tell that you it’ll be worth it!

  • The secret is in the masala. Use red, ripe tomatoes, ½ kilo of them which is around 4 large ones. The riper they are, the better the masala ends up being. Together with the green chilli paste and ginger garlic; MIX MIX MIX. Mix till oil appears on the surface

  • Have patience. Cook the chicken low and slow. Cook the rice till al-dente. This step is something which I always mess up and so get my mom to do it for me

  • Don’t be afraid to ask for help. That’s what mums are for

 

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So, one fine Sunday why not ditch the store-bought biryani masalas and make this delicious authentic Sindhi Biryani from scratch. Its rich and spicy and filled with herbs and succulent meat and potatoes. A family favorite at my house and will become your’s too InshaaAllah 💜

Sindhi Biryani

Prep Time: 30 minutes                                                                        Serves: 8
Cook Time: 1 hour and 30 minutes
Ingredients:
½ kg Basmati rice, soaked for 30-60 mins
6 +4 whole green chilies
4 Tbsp fresh coriander leaves
½ cup cooking oil
2 large onions, sliced thinly
4 large tomatoes, sliced
1 Tbsp whole mix spices1
2 Tbsp ginger garlic paste, heaped
2 tsp chili powder, heaped
2 tsp salt, leveled
1 kg chicken cut into 12 pieces
2-3 potatoes, cut into quarters
1 cup yogurt, whisked till smooth
½ tsp garam masala powder
10-12 dried plums soaked in warm water
Fresh coriander leaves, chopped
Fresh mint leaves
¼ tsp yellow food color
Directions:
1.      Boil rice in water + 2 Tbsp salt + ½ tsp black cumin + a bay leaf. Cook till rice is 3/4th of the way done. Drain and set aside.
2.      Grind together 6 green chilies along with the fresh coriander. Add just a splash of water to help the grinder going. Set aside.
3.      In a pan, heat the oil and fry the sliced onions, constantly mixing, till dark brown. Take out the fried onions and spread them on some paper towels. When dry, crush them coarsely with your hands.
4.      In the same pan used before, add the tomatoes, ginger garlic, the grinded chili coriander mix, the whole spices, red chili powder and salt. Constantly mix with a wooden spoon. When the tomatoes turn mushy and oil appears on the surface, add in the chicken pieces, potatoes, and half cup water. Mix. Cover the pan and leave to cook on low heat.
5.      When the chicken is half done, add the yogurt, fried onions, garam masala powder, and the 4 whole green chilies. Mix well, cover and leave to cook till both chicken and potatoes are tender.
6.      Grease the bottom of a bigger pot with a spoon of oil. Transfer half of the boiled rice. Top with the entire chicken mix. Spread it. Sprinkle the fresh coriander and mint leaves + the dried plums. Top it off with the rest of the boiled rice. Spread it and press the rice with the back of your spoon.
7.      With the end of your wooden spoon, make holes in the rice, going ¾ of the way down. In these holes spoon in the yellow food color mixed in some water.2
8.      Cover with a tight lid and place on very low heat for about 15-20 minutes to steam.
9.      Mix and serve immediately with mint raita and fresh cucumber salad.
10.  Enjoy!
Notes
1.      Whole spices include: 1 bay leaf (tayz pata), 2 cinnamon sticks, 4-6 black cloves, 4-6 black peppercorns, 3-5 green cardamom pods (hari illachi), 2 black cardamom pods (bhari illachi), 1 tsp cumin seeds (sabat zeera)
2.      This is optional, it’s the way I do it. Alternatively, you can just pour the food color mixed in little water, in just one go over the rice.
Recipe source: The amazing Shireen Anwer

 

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Dhaba Dal

Posted in Savoury by

Eating out is fun and adventurous. You get to try yummy new dishes without the hassle of cooking, table setting and washing up. It’s exciting to dress up and watch the waiter go by with trays laden with food that isn’t yours.

But sometimes the overpriced plates of pasta drowning in white sauce just don’t cut it. Sometimes what you need is good ol’ dal chawal.

Dal (curried lentils) is comfort food in all its comforting glory! It comes together in minutes and is very healthy and filling.

Dal (curried lentils) is comfort food in all its comforting glory! It comes together in minutes and is very healthy and filling.

It’s perfect for vegetarians and meat eaters (especially after Bakra Eid) alike.

Dal (curried lentils) is comfort food in all its comforting glory! It comes together in minutes and is very healthy and filling.

 

 

If you’re a newbie to lentils, fear not. This was the first dal recipe I ever made, and I’ve made it a dozen times since. It’s super easy to cook. It involves none of that pressure cooker hassle. I’ve never used a pressure cooker and never intend to use it in the future either. That thing gives me the jeepers! Its the fault of all the horror stories told about the pressure coolers exploding.

Lentils cook beautifully well by simply boiling them in spiced water.

Dal (curried lentils) is comfort food in all its comforting glory! It comes together in minutes and is very healthy and filling.

There’s two parts to this recipe: the cooking of the lentils and the tempering. I’ve tried to explain each one of the steps involved as clearly as I could.

It’s a classic Shireen Anwer recipe (bow down for the queen). So you can’t go wrong with that!

Do give this recipe a try. It’s spicy, creamy, and reminiscent of the dal you get served on the roadside restaurants.

Coupled with roti hot off the tandoor or plain boiled rice, this dhaba dal is sure to become a family favorite in your house.

Dhaba Dal

Serves: 6-8
Ingredients:
250 g chana dal/split chick peas
1 tsp salt, or to taste
1 tsp red chili powder
½ tsp turmeric powder (haldi powder)
½ cup ghee or cooking oil
1 medium onion, sliced thinly
2 tomatoes, sliced
1 tsp garlic paste
1 tsp red chili flakes
¼ tsp garam masala (all spice powder)
Green chilies, finely chopped
Fresh coriander leaves, chopped
Directions:
Soak the dal in water for 3 to 4 hours. Then wash and place in a pan along with; 3 cups of water, salt, red chili powder, and turmeric powder. Cook on medium high flame till dal is soft and is cooked completely.
For the tempering/tarqa:
In a small pan, heat the oil and fry the sliced onions till brown. Then add in the tomatoes, garlic and the chili flakes. Cook on high flame, mixing continuously, till tomatoes turn mushy and the oil comes on top of the surface. Add in the chopped green chilies, and garam masala powder. Mix well.
Pour the tarqa on top of the prepared dal and mix the two together.
Garnish with fresh coriander.
Serve hot with plain white rice.

 

Dal (curried lentils) is comfort food in all its comforting glory! It comes together in minutes and is very healthy and filling.

Stuffed Italian Pirazo Pie

Posted in Savoury by

Remember how I ranted on about college starting in my last post? Well, it did start and so much has been happening since then that I haven’t had the time to post anything. Group problems, project dilemmas, frenemies, general steering clear of some evil people, and what not.

Italian Pirazo Pie; a twist on the classic meat pie.

If there’s any recipe fit for a mighty comeback it would be a pie. Nothing beats a good ole pie!

A savory pie to be exact. Made with meat and cheese and dough and carbs.

It is so so good! I kid you not.

This recipe consists of two separate recipes.

  • one is for the pie filling,

  • the second is for the base and top of the pie which is essentially a tweaked up recipe of my foolproof pizza dough

Italian Pirazo Pie; a twist on the classic meat pie.

It makes for two pies. I made one with the beef filling, and stuffed the other one with a random shredded spicy chicken mix.

You can go wild with the filling;

  • sub the ground with chicken or sausages

  • add in corn, beans, mushrooms

  • drizzle in some Sriracha

  • or a dash of paprika

This is YOUR pie and the world is your pickle. Add in anything and everything your heart desires!

Italian Pirazo Pie; a twist on the classic meat pie.

 

How this pie works?

You fit half of the dough onto a pie plate, spoon on the filling, and then top with another piece of rolled out dough; plain or go fancy like I did with some rusty lattice work.

If you want to learn how to do proper pie lattice, check out this tutorial.

Italian Pirazo Pie; a twist on the classic meat pie.

This pie does take time to come together.

  1. Make the dough. Let it proof.

  2. Make the filling. Let it cool.

  3. Assemble the pie.

  4. Bake. Let it cool.

And THEN you get to dig in.

But it’s all well worth the time and effort…for this pie really is scrummy. You’ll find yourself going in for second And third helpings. Maybe more. :3

Italian Pirazo Pie; a twist on the classic meat pie.

I’m sure you’ll love this Italian Pirazo Pie; it’s a twist on the classic meat pie, easy to make and deeply comforting.

If you have any questions or comments let me know in the comment box down below. 🙂

Stuffed Italian Pirazo Pie

Serves: 6-8
Ingredients:
For the Dough
3 cups all-purpose flour, plus more as needed
1 standard packet (1/4 ounce) or 2 ½ teaspoons active dry yeast
2 teaspoons granulated sugar
1 teaspoon salt
1 egg
¼ cup vegetable oil
½ cup whole milk
Lukewarm water, as needed
For the Filling
2 Tbsp cooking oil
1 tsp ginger garlic paste
250g ground beef
½ tsp red chilli flakes
½ tsp salt
¼ tsp ground black pepper
½ tsp cumin powder
1 tomato, chopped
1 Tbsp tomato paste
2 Tbsp tomato ketchup
¼ tsp garam masala (all-spice powder)
1 green chilli, finely chopped
Fresh coriander, finely chopped
1 green bell pepper, chopped
Cheddar cheese, shredded
Sesame seeds
1 egg, for egg wash
Directions
DOUGH
In a large mixing bowl combine the flour, yeast, sugar, salt, the egg, oil, and the milk. Slowly mix in the water with your hands till all the ingredients are mixed well and dough starts to form.
Knead the dough for 5-7 minutes on a floured counter top till the dough becomes smooth and is no longer sticky. Add more flour if it is still sticky.
Bang the dough on the counter top 7-8 times for elasticity.
Shape the dough in a ball and place in a greased bowl. Brush the top lightly with some oil. Cover with plastic or a kitchen cloth, and allow the dough to rise somewhere warm until doubled in size, around 2 hours. In the meantime, prepare the filling.
FILLING
Heat oil in a pan, and fry the ginger garlic paste till golden brown. Add in the ground beef. Cook till the beef changes color, stirring constantly, for around 3-4 minutes. Add in the red chilli flakes, salt, black pepper, cumin powder, chopped tomato, and the tomato paste along with a ¼ cup of water. Mix. Cover and let it simmer on low heat for 10-12 minutes.
Then, increase the heat, and let excess water evaporate, stirring constantly. Add in the ketchup, bell pepper, coriander, garam masala, and the chopped green chilli. Mix well.
Set aside, and allow to cool.
ASSEMBLING
Punch down the dough and divide in half. Roll both halves, onto a floured counter surface, in the shape of two circles around 10 inches wide or according to the size of your pie plate.
Place one half of the rolled out dough onto a greased pie dish. Spoon on the filling. Top with shredded cheese. Place the other rolled out half of the dough on top. Crimp the edges. Brush with a beaten egg. Sprinkle on a few sesame seeds.
Bake at 200 degrees C for 25-30 minutes till its golden brown.
Enjoy!

 

Italian Pirazo Pie; a twist on the classic meat pie.

Garlic Naan

Posted in Breads, Savoury by

What do you do when you find your favorite naan shop closed on a Sunday morning?

.

.

.

You make your own naans!

Buttery and garlicky, these naan are incredibly soft with all those giant air pockets.

The idea may seem daunting at first but I hope by now I’ve got you well acquainted with handling all sorts of dough. Be it: my foolproof recipe for pizza dough used to make not just this beautiful braided chicken bread but also these cute little mini pizza pies. Or this super easy and frugal recipe for flour tortillas which makes these BBQ taquitos all the more delicious. And how can we forget, my all-time favorite, the soft puffy puri…O’so good!

Homemade garlic naans are much easier than you think and irresistibly delicious! It’s the same foolproof pizza dough with certain key changes that makes it all the more yummy and garlicky.

Buttery and garlicky, these naan are incredibly soft with all those giant air pockets.

The dough is incredibly forgiving. If it’s too dry, add more water. If it’s too wet, add more flour. A soft dough is what you want in the end.

Softer the dough; softer and pillowy the naans are.

 

 

Buttery and garlicky, these naan are incredibly soft with all those giant air pockets.

I cooked half of the naans on a grill pan, and the other half on a plain non-stick pan. It doesn’t matter whether or not you own a grill pan. Both result in gorgeous looking naans, and they taste just the same!

Buttery and garlicky, these naan are incredibly soft with all those giant air pockets.

Cook for a minute or until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side until large toasted spots appear on the underside. Brush with butter mixed with chopped coriander.

Place the naan in a kitchen towel and repeat with the rest of the naans.

Then serve warm, sprinkled with some fresh coriander or sesame seeds.

And get ready, because these garlic naans will blow your mind! Buttery and garlicky, these naan are incredibly soft with all those giant air pockets. 

You may never go back to buying store-bought naan again. 😉

Buttery and garlicky, these naan are incredibly soft with all those giant air pockets.

Some of my favorite ways to enjoy these naans? Soaking up the masala from this Chicken Karhai or with this sumptuous kebab masala.

Garlic Naan

Serves: 8
Ingredients:
1 cup lukewarm water
1 tsp sugar
1 (.25 ounce) package active dry yeast (about 2 1/4 teaspoons)
3 1/3 cups all-purpose flour
1/3 cup plain yogurt
1 teaspoon salt
1 teaspoon baking powder
5-6 cloves garlic, peeled and grated
Additional 2 Tbsp. melted butter mixed with 2 Tbsp. fresh coriander leaves, chopped
(optional topping: sesame seed)
Directions:
Place the yeast, lukewarm water and sugar in a bowl. Let it sits until foamy, around 10 minutes.
In a large bowl, combine the flour, salt, and baking powder. Add yeast mixture, garlic, and yogurt
Stir the dough using a wooden spoon. Then take out the dough from the bowl and start kneading it on a floured counter-top till it becomes smooth but still slightly sticky, about 10-15 minutes.
Lightly grease the mixing bowl with oil, then place the dough ball back in the bowl and cover it with a kitchen towel or plastic clingfilm.  Place in a warm location and let it rise for 1-2 hours or until the dough has nearly doubled in size.
Once doubled in size, punch it down. Knead for a few more minute and then transfer it to a floured work surface.  Cut the dough into 8 large or 16 small separate pieces. Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into a large circle) until the dough is a little less than 1/4-inch thick. THE DOUGH IS VERY STICKY so keep adding more flour while rolling.
Heat a large non-stick pan or grill pan over medium-high heat. Drizzle a bit of butter or oil.  Add a piece of the rolled-out dough to the pan and cook for 1 minute, or until the dough begins to bubble and the bottom turns lightly golden.  Flip the naan and cook on the second side for 1-2 minutes, or until the bottom is golden. Brush naan lightly with the coriander-infused butter on both sides. Then transfer it to a separate plate, and cover with a towel.  Repeat with remaining dough until all of the naan pieces are cooked.
Keep the naans covered with the towel until ready to serve to prevent drying.  Serve sprinkled with sesame seeds, if desired.

 

Buttery and garlicky, these naan are incredibly soft with all those giant air pockets.

 

Kebab Masala with Homemade Puri

Posted in Savoury by

I’ve been meaning to make kebab masala for so long. I’d always liked the sound of it…soft, succulent kebabs smothered in a rich spicy tomato gravy.

Easy, comforting, and packed with flavor!

Made using fresh herbs, garam masala, fenugreek leaves; this is a true South Eastern feast. And what’s better than to enjoy it with some good ole puris.

Soft, succulent kebabs smothered in a rich spicy tomato gravy.

What I love most about this kebab masala is how quick it is to put together.

It has two steps to it;

  1. The kebabs

  2. The masala

Soft, succulent kebabs smothered in a rich spicy tomato gravy.

You start off by making the kebab mix, shaping it, and then shallow frying till golden brown. Set aside.

Next you make the masala; everything cooked together till onions and tomatoes mush up. I did end up grinding the whole mixture just because I don’t like bits of onion in my gravy. It’s up to you though. You can leave it as it is or grind it till smooth like I did.

Lastly, add the fried kebabs to the masala and let it simmer on low heat till kebabs are cooked all the way through. Garnish with fresh coriander and serve with puris, and voila, you’ve got a sumptuous dinner ready in no time!

Soft, succulent kebabs smothered in a rich spicy tomato gravy.

And now the Puris.

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Would you believe me if I told you that these puris too take NO time at all to make and devour?

I got the idea of making them halfway through while I was frying the kebabs. I just mixed together all the dough ingredients, kneaded it for a few minutes and let the dough rest for round 20 minutes. Then made balls and rolled them till very thin, fried in very very hot oil.

A few tips to keep in mind while making puris:

  • The dough must be kneaded to a hard consistency. Don’t be tempted to add in more water

  • Yogurt helps in making soft puris, so don’t skip it

  • Oil for frying must be Hot. Very very hot

And that’s it! Soft, flaky homemade puris ready in no time at all.

Soft, succulent kebabs smothered in a rich spicy tomato gravy.

This will make for a perfect Sunday brunch meal. Make this for your family tomorrow and remember me in your prayers. 🙂

Gola Kebab Masala with Homemade Puri

Serves: 6-8
Ingredients:
For Kebabs:
  • 500g lean beef mince
  • 1 small onion, chopped
  • 1 small bunch coriander leaves, chopped
  • 3 green chillies, chopped
  • 1 slice white bread soaked in milk
  • 1 beaten egg
  • 2 Tbsp. gram flour/ chickpea flour, roasted lightly
  • 1/2 tsp. garlic paste
  • 1/2 tsp. ginger paste
  • 1/2 tsp. black pepper powder
  • 1/2 tsp. cumin powder
  • ½ tsp. Shan Karhai Masala, optional
  • ½ tsp. red chilli powder
  • 1/4 tsp. turmeric powder
  • 1 tsp. salt
For Masala/Gravy:

 

  • 3 medium onions, chopped finely
  • 1/4 cup oil
  • 5 small fresh tomatoes, sliced
  • 1/4 cup yoghurt
  • 1/2 tsp. garlic paste
  • 1/2 tsp. ginger paste
  • 1 Tbsp. tomato paste
  • 1 tsp. red chilli powder
  • 1 green chilli
  • 1/2 tsp. cumin seeds
  • 1 cinnamon stick
  • 1 cardamom pod
  • 1/4 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. sugar
  • 1 tsp. garam masala
  • 1 tsp. dried fenugreek leaves
  • 1 tsp. salt, or to taste
  • Fresh coriander for garnishing
For Puris:
  • 2 cup all-purpose flour
  • 3 Tbsp. yoghurt
  • 3 Tbsp. oil
  • 1 tsp. salt
  • pinch of baking powder
  • a little bit of warm milk and water for kneading
  • oil for deep frying
Directions:
For the Kebabs
Place the onion, coriander, ginger, garlic and chillies in a grinder and grind until smooth.  Add this to the minced meat in a large bowl along with all the rest of the ingredients.
Mix well with your hands for about 3-5 minutes until everything is very well combined. Cover the bowl with cling film and refrigerate for about 30 minutes.
Shape the kebabs like small balls, make sure they are very smooth, and then lightly shallow fry, just for a couple of minutes on each side till golden brown. Drain and set aside.
For the Masala/Gravy
Heat oil in a pan. Fry the onions till golden brown, then add the cumin seeds, cinnamon and cardamom. Fry. Then add the tomatoes and the ginger garlic paste. Mix well. Add in the tomato paste, a little bit of water, and the sugar, salt, cumin, chilli, turmeric and coriander powders Cook together until the oil is released from the sides. Then add the yogurt and the green chilli. Mix and let it cook on low heat until the gravy is thick.
Next, add ½ cup water and allow to simmer. Gently add in the kebabs and cook on low heat for 10 minutes. Every once in a while, open the lid and gently swirl everything together so that the gravy coats the kebabs and they get turned over so that they may cook evenly on all sides.
Once the kebabs are fully cooked, add the garam masala and the dried fenugreek, garnish with coriander and serve hot puris!
For the puris
In a large bowl, mix together the flour, baking powder, salt, yogurt and oil. Gradually add in the warm water/milk mix and knead till a hard ball comes to form. Let it sit, covered with a kitchen towel, for about 20 minutes, and then divide the dough into 10-12 pieces. Roll each one out till thin.
Heat your oil, make sure it’s quite hot. Put in a puri in the hot oil and immediately start splashing hot oil over the top of it with a spoon.
Gently press down on the puri with the back of a wooden spoon or spatula, and you will see it start to puff up. Flip the puri over and cook the other side until golden brown.

 

Notes:
For a smoother gravy, blend it before adding the water and kebabs. Make sure the masala is cool before you blend it.

 

Soft, succulent kebabs smothered in a rich spicy tomato gravy.

Hawaiian BBQ Chicken Taquitos

Posted in Savoury by

Remember that killer recipe for Homemade Tortillas that I posted earlier this week? Well, I have the perfect recipe to make using those very tortillas.

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HAWAIIAN BBQ TAQUITOS

Hawaiian BBQ Taquitos. Filled with pineapples and mangoes, paired with a spicy tangy BBQ chicken, caramelized onions, and loads of fresh cheddar cheese.

Hawaiian BBQ Taquitos. Filled with pineapples and mangoes, paired with a spicy tangy BBQ chicken, caramelized onions, and loads of fresh cheddar cheese.

I seem to be on a Hawaiian roll right now. Hawaiian pasta, now these taquitos.

What’s next?

Hawaiian pizza, maybe?

Hawaiian BBQ Taquitos. Filled with pineapples and mangoes, paired with a spicy tangy BBQ chicken, caramelized onions, and loads of fresh cheddar cheese.

For those of you wondering what a Taquito is…it’s a tortilla filled, rolled and then baked to perfection.

They’re super easy, tender, and incredibly delicious!

Hawaiian BBQ Taquitos. Filled with pineapples and mangoes, paired with a spicy tangy BBQ chicken, caramelized onions, and loads of fresh cheddar cheese.

You can go wild with the fillings.

I went for the classic Hawaiian flavors that I know and love…pineapples and mangoes, paired with a spicy tangy BBQ chicken, caramelized onions, and loads of fresh cheddar cheese.

Hawaiian BBQ Taquitos. Filled with pineapples and mangoes, paired with a spicy tangy BBQ chicken, caramelized onions, and loads of fresh cheddar cheese.

I’ve used my own homemade tortillas, the recipe for which I posted yesterday. You can use store bought ones but trust me when I tell you that homemade ones are 100xxxx better.

Hawaiian BBQ Taquitos. Filled with pineapples and mangoes, paired with a spicy tangy BBQ chicken, caramelized onions, and loads of fresh cheddar cheese.

These taquitos have become a family favorite at my place. I’m sure you’ll love them just as much. 🙂

Hawaiian BBQ Chicken Taquitos

Prep Time: 15 minutes                                                                        Yields: 5 servings
Cook Time: 30 minutes
Ingredients:
3 Tablespoon oil
1 onion, thinly sliced
2 chicken breasts, halved
½ teaspoon freshly ground black pepper
½ teaspoon salt, or to taste
½ teaspoon paprika
¼ teaspoon ground cumin
2 Tablespoon lemon juice
1 cup shredded cheddar cheese
1 cup diced pineapple
1/3 cup BBQ sauce
2 tablespoons chopped coriander leaves
10-12 Flour Tortillas (recipe HERE), softened
Directions:
Marinate the chicken in black pepper, salt, paprika, cumin, and lemon juice. Leave for atleast half an hour or overnight. Then grill on medium heat till charred well on both sides. Allow to cool, then shred using a fork.
Preheat oven to 180 degrees C. Line a baking sheet with parchment paper; set aside.
Heat 1 Tbsp cooking oil in a pan over medium high heat. Add onion and Worcestershire sauce. Cook, stirring occasionally, until golden and caramelized, about 10-15 minutes. Transfer to a plate.
In a large bowl, combine the onion, chicken, cheddar cheese, pineapple, BBQ sauce and coriander; season with salt and pepper; to taste.
Working one at a time, transfer a tortilla to a work surface; place BBQ chicken mixture in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Repeat with remaining tortilla and filling.
Place taquitos seam side down onto prepared baking sheet and bake until taquitos are crisp and cheese has melted, about 15 to 20 minutes.
Serve immediately with mango salsa.
Adapted from: Damn Delicious

Hawaiian BBQ Taquitos. Filled with pineapples and mangoes, paired with a spicy tangy BBQ chicken, caramelized onions, and loads of fresh cheddar cheese.

Homemade Flour Tortillas

Posted in Savoury by

Don’t you just love Mexican food? Enchiladas, tostadas, quesadillas, tacos, burritos, taquitos… the list is endless. Fresh, spicy, and tangy Mexican food. All of which require one essential ingredient…. tortillas!

Soft, round flatbread, which when filled and baked turn into the most amazing, flakiest thing imaginable.

 Soft, round flatbread, which when filled and baked turn into the most amazing, flakiest thing imaginable.

The thing is, tortillas are a bit hard to find here in Pakistan. Supermarkets in Islamabad have only just recently started stocking the brand Old El Paso. And even if they are available, they can be quite expensive, a pack of 8 for Rs. 400 something.

 

Why not take some time out and make them yourself?

Trust me, they are way wayyy better than the lifeless store bought ones which you have to reheat again and again to make them soft enough to be edible.

Soft, round flatbread, which when filled and baked turn into the most amazing, flakiest thing imaginable.

 

Homemade tortillas require just a handful ingredients;

  • Flour

  • Baking Powder

  • Salt

  • Hot Water

  • Shortening

The term “shortening” in the recipe may raise a few eyebrows. But not to worry. Shortening is a saturated fat similar to butter but with a higher melting point. It makes for the most delicious and flaky pie crusts. And it makes for the softest pliable tortillas ever! But like tortillas, shortening too is hard to find here, I was lucky enough to buy it off from a friend who found Crisco in a small wholesale shop tucked away in the narrow alley of Raja Bazaar, Rawalpindi. But it’s now available in large supermarkets like Al-Fatah or high-end stores like Essa Jees in Islamabad. You can sub with butter, but the result just won’t be the same.

 

These tortillas are literally SO easy to make.

  1. You make the dough using very very warm water.
  2. Let it rest.
  3. Form small ping pong sized balls.

Soft, round flatbread, which when filled and baked turn into the most amazing, flakiest thing imaginable.

4. Cover and let them rest.

Soft, round flatbread, which when filled and baked turn into the most amazing, flakiest thing imaginable.

5. Then roll out each ball as thin as possible. Thinner you roll= flakier the tortilla!

Soft, round flatbread, which when filled and baked turn into the most amazing, flakiest thing imaginable.

Roll out so thin that you can see the counter beneath

6. Then cook each tortilla on a hot griddle till light golden brown on both sides.

Soft, round flatbread, which when filled and baked turn into the most amazing, flakiest thing imaginable.

7. Wrap in a kitchen towel to keep them warm and retain moisture.

Then use them to make whatever crazy Mexican creation you have in mind. Or place in a disposable bag and freeze.

Soft, round flatbread, which when filled and baked turn into the most amazing, flakiest thing imaginable.

 

Once you try these homemade tortillas, trust me, there’s no going back.

Oh and check back here for a recipe using these tortillas! 😀

Homemade Flour Tortillas

Yields: 35-40 tortillas
Ingredients:
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup PLUS 2 Tablespoons (extra) vegetable shortening
1 cup hot water
Directions:
Mix together flour, baking powder and salt in a large wooden bowl. Stir together.

Add spoonful’s of shortening, then use a fork or your fingers to combine the ingredients and cut mixture until it resembles coarse crumbs.

Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough until it becomes a ball of dough and is less sticky. Cover with a kitchen towel and allow dough to rest for at least an hour.

Roll into small ping pong sized balls, place on a tray, cover, and allow to rest for another 30 minutes.

Heat a pan to medium-high heat. One by one, roll out balls of dough until very, very thin. Cook tortillas, 20 to 30 seconds on each side, till soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Use immediately or allow to cool before storing tortillas in a container.

Notes:
1.       Water used in the dough should be hot.
2.      Roll out each ball very very thin.
3.      To freeze: Store tortillas in a disposable bag and freeze for upto 2-3 months. When ready to use them, take out and heat in the microwave.
4.      To warm: heat in the microwave for a mere 10 seconds.
Recipe source: Pioneer Woman

 

Hawaiian Pasta

Posted in Ramadan, Savoury by

Running a Ramzan recipe streak on the blog without having a pasta recipe in it? How could I! 😮

Pasta is the most eaten, loved, and yearned thing at my household. Every other aftari will see to a bowl of either spaghetti or penne.

Spicy chicken sausages paired with the sweet syrupy pineapples…makes for one delicious pasta.

And if you follow me on Snapchat, then you won’t be surprised by how cray cray my family is over pasta.

This pasta is nothing like the others. As its name indicates, it’s Hawaiian! Albeit with a cheeky (cheesy) twist on it. The perfect mingle between spicy and sweet.

Spicy chicken sausages paired with the sweet syrupy pineapples…makes for one delicious pasta.

And as you might have guessed, it has…pineapples in it!

Spicy chicken sausages paired with the sweet syrupy pineapples…makes for one delicious pasta.

Spicy chicken sausages paired with the sweet syrupy pineapples…makes for one delicious pasta.

It is SO simple. I know I say that every single time. But trust me. Just a handful of ingredients, and presto, you have an entire meal in front of you.

Spicy chicken sausages paired with the sweet syrupy pineapples…makes for one delicious pasta.

 

Put your pasta on a boil, and start slicing them sausages. Make this pasta for aftari today. I know you’ll love it. 😀

Hawaiian Pasta

Serves: 6-8
Ingredients:
1 packet uncooked pasta
2 tablespoon oil
1/2 cup chopped onion
3 large garlic cloves, minced
3-4 chicken sausages, sliced
1/4 cup tomato paste
1 cup chicken broth
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 teaspoon granulated sugar
1 teaspoon salt, leveled
½ teaspoon crushed black pepper
½ teaspoon crushed red chili flakes
1 cup canned pineapple tidbits
1/2 cup shredded mozzarella cheese
Directions:
1.       Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.
2.      In a large pan, heat the oil until hot. Add the onion and fry until they start to soften and become transparent. Add the garlic and the sausages, cook till golden brown.
3.      Add the tomato paste, chicken broth, oregano, sugar, salt, ground black pepper, and red chili flakes. Stir. When it comes to a boil, add in the pasta and pineapple.
4.      Stir until incorporated. Top with cheese and cover with lid. Cook until the cheese melts.
5.      Garnish with freshly chopped coriander leaves.
6.      Serve immediately.
Notes:
Adjust the salt, black pepper, and chili flakes according to your taste.

Spicy chicken sausages paired with the sweet syrupy pineapples…makes for one delicious pasta.

Mini Pizza Pies

Posted in Puddings and Pies, Ramadan, Savoury by

The recipe I am sharing today is a Family FAVORITE.

All families have certain dishes they love to cook and eat. Mine goes gaga for these mini pizza pockets! Put 12 dozen in front of them and they’ll still demand more.

I am sure you will face the same situation with your siblings, cousins, random guests when you try these magical pockets of dough and cheese and everything nice. (unless they are gluten intolerant. Oops)

Mini Pizza Pies. The perfect snack idea!

 

This recipe is especially handy because it makes A LOT of mini pizzas pies (3 dozen to be exact). So they are the perfect, fuss-free party food. Easy to make, fun to eat.

Mini Pizza Pies. The perfect snack idea!

The chicken mixture is a scaled down version of the filling in the Chicken Bread I posted eons ago. A very simple, creamy chicken filling made with loads of butter, milk, and cheese. Divine. (calories, what calories?)

Mini Pizza Pies. The perfect snack idea!

 

Also, these pies feature:

  • fresh bell pepper

  • sweet corn

  • tomato

You can customize the vegs according to your own taste. Leave out the corn if it makes you gag. Add mushrooms instead, or even olives would be lovely.

Mini Pizza Pies. The perfect snack idea!

The recipe is super fun to make. Get your kids or siblings involved and make a kitchen party out of it like we did!

Mini Pizza Pies. The perfect snack idea!

 

I rolled out the dough, got my sisters to cut it out in circles, place them in the cupcake tray, and then fill em up.

First the pizza sauce or chili garlic sauce, then comes the chicken filling, then the vegetables, all topped with shredded mozzarella. Bake till the dough is golden brown and the cheese is bubbly on top.

Dip into a bowl of this sweet and sour imli chutney and I dare you to stop at one.

Mini Pizza Pies. The perfect snack idea!

 

If making for a party, you can prepare them beforehand, cover the cupcake tray with foil, and keep refrigerated till you’re ready to bake them. They take literally less than 20 minutes to cook. They also freeze well. Line the unbaked versions in a airtight container or a ziplock bag and freeze for upto 3 months. The day you need to use them, leave to thaw till the oven gets preheated and then bake as you would normally.

Mini Pizza Pies. The perfect snack idea!

You’ll be the Queen/King of the household after you make these… Or their pizza pie slave forever.

Mini Pizza Pies. The perfect snack idea!

 

Try the recipe and let me know how they turn out by sharing a picture on Instagram with this hashtag #spatulainmypocket!

Happy baking!

Mini Pizza Pies

Yields: around 3 dozen
Ingredients:
Homemade pizza dough (for the recipe click HERE)
CHICKEN FILLING
1 Tablespoon butter
4 Tablespoons onion, finely chopped
1 chicken breast, boiled and shredded
1 Tablespoons flour, heaped
½ teaspoon salt, leveled
½ teaspoon black pepper
½ teaspoon mustard powder (optional)
¼  cup whole milk
1 teaspoon dry oregano
2 Tablespoons ketchup
2 green chilies, finely chopped
2 Tablespoons fresh coriander leaves, finely chopped
Storebought pizza sauce
TOPPINGS
Tomato, chopped
Sweet corn
Green Bell Pepper, chopped
Mozzarella cheese, shredded
Directions:
Prepare the dough and allow it to rise according to the instructions mentioned HERE.
For the filling: In a pan melt the butter and add the onion. Fry till the onions become soft and transparent. Add the chicken, flour, salt, black pepper, and mustard powder. Mix till combined. Take the pan off the heat and add the milk. Turn on the heat again, at low to medium flame, and stir constantly with the help of a wooden spoon. Add the oregano leaves, ketchup, green chilies, and coriander. Allow to cool completely.
Preheat oven to 200 degrees C and grease a cupcake tray lightly with cooking oil.
On a floured counter top, roll out half the dough in a rectangle. Cut out circles using a round cookie cutter.
Fix each round of dough in the cupcake tray. Add a dollop of pizza sauce in each, followed by a spoonful of the chicken filling, the vegetables. Top with cheese.
Bake for 15-20 minutes till its golden brown.
Repeat till all the dough and filling is used up.
Notes:
·         Best served fresh out of the oven. Can be stored in an airtight container in the refrigerator. Warm in the microwave before serving.
·         You might end up with leftover dough. You can freeze it or use it to make pizza pockets filling them up with sausages and cheese.

Mini Pizza Pies. The perfect snack idea!

Karhai Qeema

Posted in Ramadan, Savoury by

This time around sehri is receiving the foodie-attention it deserves.

So I decided to add to the yumminess that is the early morn, sleep-eyed meal.

Karhai Qeema + Parathas + Mint Chutney = spicy, smoky, and very very yummy.

 

Everyone can attest to the fact that it is very hard to eat anything at 3 am (esp if you have to be woken by a dozen alarms and missed bells like me). But sehri is an essential part of Ramadan and we all must do our part on the dining table.

Karhai Qeema + Parathas + Mint Chutney = spicy, smoky, and very very yummy.

Here I am sharing one of my favorite things to eat at sehri… Qeema with hot, flaky parathas!

 

 

I know how much you guys love the Chicken Karhai recipe I posted a while ago, and so now I present to you, a spin-off on the traditional version!

Karhai Qeema + Parathas + Mint Chutney = spicy, smoky, and very very yummy.

 

This version is spicy, smoky, and very very yummy. The ground beef can be subbed with minced chicken too, if big animals eek you out.

You can make it before bed and then enjoy it in sehri the next morning.

Karhai Qeema + Parathas + Mint Chutney = spicy, smoky, and very very yummy.

No paratha recipe though, I’m sorry. They are courtesy of my mom. (I’m hopeless when it comes to rotis or parathas.) You’ll have to rely on your respective mothers and cooks for those too.

Karhai Qeema + Parathas + Mint Chutney = spicy, smoky, and very very yummy.

Hey hey. While you’re at it, make some mint chutney too.

Qeema Karhai + Parathas + Mint Chutney = Heavenlyyyy!

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Do something different for sehri this Ramzan. Try this Karhai.

Karhai Qeema

Prep Time: 10 minutes                                                                                   Serves 6-8
Cook Time: 45 minutes
Ingredients:
¼ cup cooking oil
2 medium sized onions, sliced
1 Tablespoon ginger garlic paste, heaped
4 medium size fresh tomatoes, sliced thinly
½ kilo ground beef
2 teaspoon red chili powder, leveled
1 ½ teaspoon salt, leveled
2 teaspoon ground cumin (Zeera powder), leveled
2 teaspoon ground coriander seeds (Dhunia powder), leveled
4-6 green chilies, sliced
Water
Fresh coriander leaves
Ginger, julienned
Directions:
In a pan heat the oil. Fry the onions till golden brown.
Add the ginger-garlic paste and the sliced tomatoes. Mix well.
When the oil appears on the surface, add the ground beef. Cook on high heat, mixing continuously till the beef changes color. Add a little water along with the salt, red chilli powder, ground cumin and coriander powder. Mix well. Add 1 cup water and cover the pan with a lid. Leave to cook on low heat till beef is fully cooked, around 45 minutes. If there is still a lot of water, crank up the heat, and cook uncovered till water dries.
Then add the green chilies, and mix.
Garnish with fresh coriander leaves and julienned ginger.
Serve hot with parathas.
Notes:
·         Giving this Qeema a smoke of coals in the end will take this Karhai to a whole new level.
·         For all those who don’t know, Qeema = Ground Beef

 

Karhai Qeema + Parathas + Mint Chutney = spicy, smoky, and very very yummy.

Fettuccine Carbonara

Posted in Ramadan, Savoury by

So, how many of you can say that your summer 2016 is going according to plan?

NOT ME.

And it saddens me greatly (:().

Before the start of the holidays, I had this awesome schedule planned out; I was going to cook inventive new things, finally get a proper camera, improve my food photography skills and, most importantly, pay tons of attention to my sorely ignored blog. Remember the wonderful 3-recipes-a-week idea? I am lucky if I get to be in the kitchen for longer than the time it takes to fry pakoras.

What happened, you ask? (or maybe you don’t. I am going to tell you anyway)

Summer internship happened. A mandatory part of my college experience, it is now a thorn in my backside. (totally exaggerating, if my boss is reading by any chance! )

8 to 4 never felt so long and tiring before. An internship is hard, people! It is a strange new world. Very adult. With a lot of adults with their adult talk and adult issues. I feel like Alice in Wonderland after she is shrunken to pea size.

But at the same time, I am grateful for the experience because it is preparing for the real, adult world that I’ll be entering in an year’s time, InshaaAllah. Need to learn to handle the pressure and the people.

DSC09708-2

Coming back to food! (did you skip through my hardship defining paragraphs, hmm?)

Here is today’s feature: One of all-time favorite things to make (and eat)… Fettuccine!

It’s Italian and yummy.

And its not just any plain ole Fettuccine. I am going to make the amplified up, spicy, feisty version of it.

Fettuccine Carbonara! Its creamy, it’s spicy, and it’s delicious.

Being a true desi, I find Alfredo bland and one dimensional in taste. Carbonara on the other hand, welcomes a plethora of intermingling tastes. It’s got the spice with the creaminess.

Cheesy Jalapeno sausages together with freshly ground black pepper and red chili flakes adds depth to the classic fettuccine. And all that extra heat from the green chili sauce and the HP sauce… yes mama!

Fettuccine Carbonara! Its creamy, it’s spicy, and it’s delicious.

Its super simple to make, and you don’t have to use special Fettuccine pasta for this. Any type of pasta would do.

Fettuccine Carbonara! Its creamy, it’s spicy, and it’s delicious.Fettuccine Carbonara! Its creamy, it’s spicy, and it’s delicious.

Its creamy, it’s spicy, and it’s delicious.

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You want this at your iftar table. Trust me.

Fettuccine Carbonara

Serves: 6-8
Ingredients:
1 pack Fettuccine noodles
2 Tbsp. butter
2 Tbsp. oil
1 tsp minced garlic, heaped
3-4 chicken sausages, sliced thinly,
6 button mushrooms, sliced thinly
1 cup cream
1 cup milk
1 tsp salt
1 tsp freshly ground black pepper, heaped
1 tsp red chilli flakes
1 tsp garlic powder, leveled
1 tsp mustard powder
1 tsp chicken powder
1 Tbsp. HP sauce1
1 Tbsp. Green Chilli Sauce2
Fresh Coriander, for garnish
Directions:
Boil the fettuccine noodles according to package directions. Set aside.
In a pan, heat together the butter and the oil. Add in the garlic. When golden brown, add in the sliced sausages. Fry for a minute before adding in the mushrooms.
Cook till sausages get golden brown.
Remove pan from the heat, and then add in the cream and the milk. Mix. Add in all the seasonings; salt, black pepper, chilli flakes, garlic powder, mustard power, and the chicken powder. Mix well.
Return back to the heat, and cook on low to medium heat till thick.
Fold in the fettuccine noodles. Add in the green chilli sauce and HP sauce. Toss well.
Sprinkle some chopped coriander on top,
Serve hot with a salad or some crusty garlic bread. Yum!
Notes:
1.       Can be substituted with a dash of soya sauce and ketchup. I do that when I’m out of HP 😉
2.       I use the local Mitchell’s one. 

 

It’s creamy, it’s spicy, and it’s delicious. It’s Fettuccine Carbonara!

Tamarind (Imli) Chutney

Posted in Ramadan, Random shizz, Savoury by

Happy Ramadan to you all! May this month be full of blessings, happiness, and peace for you and your family.

As soon as the holy month of Ramadan begins, I march towards the kitchen with all my cooking books in hand, ready to take on the kitchen by storm.

The first that I do make is this iridescent chutney.

Sweet and tangy; this imli ki chutney is the perfect complement to all your iftari delicacies.

Sweet and tangy; this imli ki chutney is the perfect complement to all your iftari delicacies. Be it samosas, chaats, or just plain fries; this chutney goes with everything.

Sweet and tangy; this imli ki chutney is the perfect complement to all your iftari delicacies.

 

It’s quick, easy and unbelievably yummy! No Ramadan is complete without this accompanying pakoras in my household.

It’s a Shireen Anwer recipe that I swear by. I first made it six years ago, I’ve lost count of how many times I’ve made it again since then.

Sweet and tangy; this imli ki chutney is the perfect complement to all your iftari delicacies.

 

It takes literally 10 minutes to make (not including the tamarind pulp part), and makes enough to last the whole of Ramadan.

Pop it into a jar and keep stored in a refrigerator.  Sweet and tangy; this imli ki chutney is the perfect complement to all your iftari delicacies.

Tamarind (Imli) Chutney

Yields 1 ½ cup
Ingredients:
250g tamarind
1 cup boiling water
½ cup shukr *brown sugar
1 teaspoon cumin powder
1 teaspoon red chili powder
½ teaspoon salt
¼ teaspoon minced garlic
Directions:
For the Tamarind Pulp: Soak the tamarind seeds in the boiling water for over an hour. When cool to touch, squeeze the pulp and the juice out. Throw away the tamarind seeds.
You can now sieve the remaining tamarind pulp or carry on without sieving, it’s optional.
For the Chutney: Blend together the prepared tamarind pulp, brown sugar, red chili powder, cumin powder, salt, and garlic. Blend till smooth.
Then transfer to a pan, and cook on a low heat for just a minute till it comes to gentle boil.
Cool, and store in airtight jar in the refrigerator for upto a month.
Notes:
Shukr is the raw unprocessed form of sugar. It can be substituted with brown sugar or even plain white sugar. Or even dates.

 

Sweet and tangy; this imli ki chutney is the perfect complement to all your iftari delicacies.

Cold Sesame Noodle Salad with Spicy Peanut Sauce

Posted in Savoury by

If you’re, in this dreaded cold, coveting summer like me, then this is the recipe to make>> Cold Sesame Noodle Salad with Spicy Peanut Sauce. A simple clean recipe, but big on flavors.

You know the Buzzfeed food videos that everyone’s obsessed with? I, too, follow them religiously. They make cooking look so fun and easy! And OMG there is so much cheese involved. They triple cheese everything!

While they make my tummy rumble in ecstasy, my blood vessels are shuttering with fear of all that cholesterol.  

If you’re, in this dreaded cold, coveting summer like me, then this is the recipe to make>> Cold Sesame Noodle Salad with Spicy Peanut Sauce. A simple clean recipe, but big on flavors.

But there was this one recipe that looked surprisingly clean and simple and it involved noodles. So I decided to try it and see how it turns out in real life.

In addition, recently, I have become really obsessed with Thai flavors. I’ve been improvising many of my dishes with Thai touches; sprinkling of sesame seeds, adding in peanuts, a teaspoon of sesame oil, lemon grass…as you do.

If you’re, in this dreaded cold, coveting summer like me, then this is the recipe to make>> Cold Sesame Noodle Salad with Spicy Peanut Sauce. A simple clean recipe, but big on flavors.

Watching this Peanut Noodle Pasta Salad clip on Buzzfeed’s page, I found I had all the ingredients at home except one. The mighty Sriracha!!

So, I bought it. (of course)

If you’re, in this dreaded cold, coveting summer like me, then this is the recipe to make>> Cold Sesame Noodle Salad with Spicy Peanut Sauce. A simple clean recipe, but big on flavors.

Perfect excuse to buy Sriracha, which I’ve been meaning to since foreverrr.

(However, I have no idea where to use it next. Recommendations are welcomed, please leave them in the comment box below.) 🙂

If you’re, in this dreaded cold, coveting summer like me, then this is the recipe to make>> Cold Sesame Noodle Salad with Spicy Peanut Sauce. A simple clean recipe, but big on flavors.

Now this pasta salad. It sure lived up to its name.

A simple clean recipe, but big on flavors.

The perfect balance of spiciness, tanginess and saltiness.

If you’re, in this dreaded cold, coveting summer like me, then this is the recipe to make>> Cold Sesame Noodle Salad with Spicy Peanut Sauce. A simple clean recipe, but big on flavors.

The vibrant mix of fresh vegetables paired with the saltiness of the peanut butter and the soya sauce, the sweetness from the brown sugar, and the heat from the sesame oil and the acclaimed Sriracha; all worked out so well.

If you’re, in this dreaded cold, coveting summer like me, then this is the recipe to make>> Cold Sesame Noodle Salad with Spicy Peanut Sauce. A simple clean recipe, but big on flavors.

If you’re, in this dreaded cold, coveting summer like me, then this is the recipe to make>> Cold Sesame Noodle Salad with Spicy Peanut Sauce. A simple clean recipe, but big on flavors.

If you’re, in this dreaded cold, coveting summer like me, then this is the recipe to make >> warm, satisfying, and so summery.

I wasn’t planning on making a post out of it. But so many of you asked me to share its recipe after I shared pictures of it on Snapchat (follow me @noora559).

If you’re, in this dreaded cold, coveting summer like me, then this is the recipe to make>> Cold Sesame Noodle Salad with Spicy Peanut Sauce. A simple clean recipe, but big on flavors.

 

Now, I obviously tweaked the original recipe according to my taste.

  • Lessened the peanut butter

  • Skipped the yellow and red bell pepper

  • Added in a squeeze of lemon juice

  • Used egg noodles instead of soba

I’d use something else instead of the egg noodles the next time, because what with all the crunchiness from the peanuts and vegetables, the egg noodles were too soft. Something with a bit more structure, a bite to it, would be better off, like the original soba in the recipe.

If you’re, in this dreaded cold, coveting summer like me, then this is the recipe to make>> Cold Sesame Noodle Salad with Spicy Peanut Sauce. A simple clean recipe, but big on flavors.

 

You can also add chicken to this salad, or just leave it pure vegetarian like I did.

Either way, it’s finger lickin’ good. You’ll be coming back for more :’)

Cold Sesame Noodle Salad with Spicy Peanut Sauce

 Serves: 6-8
Ingredients:
3 Tbsp. creamy peanut butter
1/4 cup soy sauce
1/4 cup vinegar
1 Tbsp. sesame oil
2 Tbsp. Sriracha
1/4 cup water
1 Tbsp. ginger, minced
3 cloves garlic, minced
2 Tbsp. brown sugar
1 Box noodles (any pasta will do)
1 cup carrots, thinly sliced into strips
2 cucumbers, thinly sliced into strips
1 green bell pepper, thinly sliced into strips
1/2 cup green onion, chopped
1/4 cup fresh coriander, chopped
1/4 cup peanuts, chopped
Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta according to instructions on the box. Drain and run cooked pasta under cold water to cool.

In a medium bowl, whisk together peanut butter, soy sauce, vinegar, sesame oil, Sriracha, water, minced ginger, minced garlic, and brown sugar.

Combine pasta with sliced vegetables. Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least one hour before serving. Garnish with chopped coriander and peanuts.

Recipe source: Buzzfeed

Cold Sesame Noodle Salad with Spicy Peanut Sauce. A simple clean recipe, but big on flavors.

Cheesy French Toast

Posted in Savoury by

Spice up your morning with this savory twist on French toast!

cri-3

Hi.

I’m back.

After a hiatus of almost a month. I have legit reasons I swear.

First there were the horrid mid terms.

I survived Exams From Hell. I am a survivor! (Don’t ask about the result)

Had to be the worst exams of my life. I forgot my pencil case at home TWICE. Had to buy all the stationary again TWICE. Had to use hard-earned money (by my dad) TWICE.

On top of thaaat, I went to Karachi last week. Me and my Anxiety, approximately the size of Boston, went to attend my first ever MUN! Needless to say that it was my first and last MUN. This one experience of nerve-wracking moments, palpitations, curfews, sweltering sun, bed bugs, forlong dreams, Never Have I Evers, dramas, emotional outbursts, Jahidi Jones, and cruising; was more than enough to last me a lifetime.

 sorry-3

I didn’t have time to bake or even think about baking. Although an occasional daydream sneaked it’s way in (totally not my fault). One such daydream was about some hot hot cheesy French toast. Yup. You heard it. C.H.E.E.S.Y French Toast!

wao-4

I could never get tired of the good ole classic French toast but sometimes you just feel like jazzing things up a bit.

Turn the classic sugary sweet French toast into the savory kind with the addition and substitution of only a handful of ingredients. Trust me this recipe is so easy, even kids can make it!

deja-3

It’s your basic French toast mix; bread, eggs and milk. Add in some chilli flakes, black pepper and salt. Mix in shredded cheese and whatever your vegetables or fillings your heart pleases.

My favorites:

  • Sweet corn

  • Green chilies

  • Green onion

  • Coriander leaves

  • Mushrooms

  • Black olives

  • Bell peppers

  • Cooked chicken

You can make it spicier or less. Add in oregano, rosemary, paprika; whatever you like. This recipe is so customizable and super fun to make.

I’ve used a crusty loaf of French bread here, but you can use plain white bread as well. A day or two old bread holds its shape better, and yields overall better results.

hgg-3

 

Give them a try and then thank me the next thousand times you find yourself making them 😉

Cheesy French Toast

Ingredients:
2 eggs
½ cup whole milk
4 Tablespoon shredded Cheddar cheese, or more
½ teaspoon salt
½ teaspoon red chili flakes
2 Tablespoon cornflour, leveled
2 Tablespoon onion, finely chopped
Chopped green chilies + coriander leaves
6-8 slices of French bread or white bread
Vegetable oil/butter
Directions:
Preheat a grill pan or any non-stick pan. Drizzle some vegetable oil or butter.
Place in a bowl all the ingredients except the bread slices. Whisk well. Dip each slice into the batter and place on the grill pan. Cook on medium heat, 2 minutes on each side or until golden brown.
Serve hot.
Notes:
Add in sweet corn, mushrooms, olives, bell peppers, chicken etc. Customize this recipe however you like.

 

 

 

uio

Spice up your morning with this savory twist on French toast!

Stir-Fry Pasta with Ground Beef

Posted in Savoury by

Now that I’m well into college, anxiety has begun to sink its sharp little claws into my brain.

It’s only the sixth week of this semester, for crying out loud, I’m already drowning under a sea of assignments, and quizzes, mandis and project proposals..
I have constant fears that I’ve forgotten an assignment, or a reading, or left something somewhere etc. etc.

I’ve been posting a lot less too. Not that I haven’t been cooking…that I’ve been doing every day. It’s just the documenting part that gnaws at me, that I do not like doing in the least. Anyhow, I decided to update with this short post. A very easy to make pasta. Warm, comforting, saucy, with just a hint of spice. Add some rosemary. Some chili garlic sauce. Put your own spin on it. And lemme know how it turns out.

Warm, comforting, saucy, with just a hint of spice… Stir-Fry Pasta with Ground Beef

Warm, comforting, saucy, with just a hint of spice… Stir-Fry Pasta with Ground Beef

Warm, comforting, saucy, with just a hint of spice… Stir-Fry Pasta with Ground Beef

Warm, comforting, saucy, with just a hint of spice… Stir-Fry Pasta with Ground Beef

Stir-Fry Pasta with Ground Beef

Ingredients:
1 packet of pasta, of your choice
½ cup ketchup
¼ cup sliced onion
½ cup ground beef
1 teaspoon salt, leveled *or to taste
½ teaspoon garlic powder
1/4 teaspoon crushed black pepper
½ teaspoon chili flakes, leveled
½ teaspoon dried oregano leaves
½ teaspoon sugar
1 Tablespoon soya sauce
½ teaspoon vinegar
2 Tablespoon oil
1 bell pepper (aka capsicum), chopped
Directions:
Cook pasta according to package directions. Set aside.
In a pan, heat the oil. Fry the chopped onions. When golden brown, add the ground beef, mix. Cook on medium heat, stirring constantly. When the beef changes color, turns white from pink, add ¼ cup of water along with all the seasonings; salt, black pepper, chili flakes, garlic powder, oregano, and sugar. Mix to combine.
Now lower heat, and add the vinegar, ketchup, and soya sauce. Reduce flame, and let it simmer for a minute or two.
Then add in the chopped bell pepper. Toss well. Cook for a minute more on high flame.
Then add in the boiled pasta. Mix well.
Garnish with some chopped coriander or green onion, and serve hot.
Notes:
Adjust the chili flakes, and the black pepper according to how spicy you like it.
If you want to make the pasta more ‘saucier’, add a tad bit more ketchup. You can add in a teaspoon of tomato paste too.

Warm, comforting, saucy, with just a hint of spice… Stir-Fry Pasta with Ground Beef

Chicken Karhai

Posted in Savoury by

A true dhaba style karhai. Tender pieces of chicken all soaked in a spicy tomato gravy.

Before the avalanche of the niharis and aloo goshts and payes, and chappal kebabs, I thought I’d post something chicken, just to balance everything out (and because everyone secretly eats it on bakra eid anyway). To be honest, mutton is the one thing I have never cooked with. Mainly because I don’t like it much. Chicken, however, is the best protein source ever. Especially if it’s in the form of this amazing karhai (wink). Give me a naan and a bowl of this spice enriched chicken, and I’m good to go.

A true dhaba style karhai. Tender pieces of chicken all soaked in a spicy tomato gravy.

This chicken karhai is the first I ever made (you’ll be seeing a lot of firsts on this young blog) and since then I’ve made it a bazillion times. It’s quick, super delicious, and SO easy to make.

It’s a true dhaba style karhai. Tender pieces of chicken all soaked in a spicy tomato gravy. The masala is its best part, made with things you’ll probably already have on hand; red chili powder, ground cumin, fresh tomatoes, some yogurt, garam masala, and green chilies.

A true dhaba style karhai. Tender pieces of chicken all soaked in a spicy tomato gravy.

Cooking is a bit difficult to explain. Everyone has a personal style, there is no right and wrong unlike in baking where you have to follow to the last dollop. With cooking you can adjust, substitute and play around with things. And that is exactly why I had a little difficulty in explaining the cooking procedure with this recipe. I’ve tried to explain it as clearly as I could. See, with chicken, I have my own way of cooking it. Some people may find it weird (my mom does) I cook it low and slow till it’s fully done. And then I crank up the heat and cook it while continuously mixing it, there’s a word for the mixing: “bhouna”. So I mix it and I keep on adding water, little by little till I reach the desired consistency of my gravy. Usually, you cook the chicken on high in the very beginning and then leave to cook on slow. But this is how I like to do it, and how I think it just comes out better.

A true dhaba style karhai. Tender pieces of chicken all soaked in a spicy tomato gravy.

A few pointers if you’re a novice at this:

  • If the chicken is frozen, thaw it out on a counter or in a bowl filled with water. Remember to wash chicken well before use.

  • Slice tomatoes thinly into circles. You can blanch the tomatoes and take the peel off beforehand if you do not like bits of tomato peel in your gravy.

  • I always use fresh grated ginger and garlic. Store-bought ginger and garlic paste can also be used.

  • Whip yogurt well to remove all lumps.

 

A true dhaba style karhai. Tender pieces of chicken all soaked in a spicy tomato gravy.

Share what you’re planning to make this Eid. I might, I just might attempt to make mutton biryani. True deghi style. Fingers crossed. Follow me on Instagram to keep updated. But until then, make this chicken karhai. Garnish with fresh coriander. And serve piping hot alongside some naan!

Eid Mubarak to you all!

Chicken Karhai

Prep Time: 10 minutes                                                                        Serves 6-8
Cook Time: 30-40 minutes
Ingredients:
1 kilo, 12-16 pieced, chicken
¼ cup vegetable oil
2 Tablespoon ginger garlic paste
5-6 medium size fresh tomatoes
2 teaspoon red chili powder, leveled
1 ½ teaspoon salt, leveled
¼ cup yogurt
4-6 green chilies, sliced
1 teaspoon ground cumin (zeera powder)
1 teaspoon dried fenugreek leaves (kasuri methi)
1 teaspoon allspice powder (garam masala powder)
Fresh coriander leaves
Directions:
In a pan heat the oil. Fry ginger garlic paste till golden brown. Add the sliced tomatoes. Mix well. When the oil appears on the surface, add the chicken pieces. Mix. When chicken turns white, add the chili powder, and the salt. Mix. Add a ¼ cup water. Cover the pan, and cook on low heat. As soon as the chicken is half done, add the yogurt, green chilies, and the ground cumin. Mix. Cover, and cook on low till chicken is fully cooked.
Then, crank up the heat and cook the chicken while continuously mixing. Add half a cup of water. Mix till masala is fully uniform. Add the garam masala, and the fenugreek. Mix and cook for five minutes longer on low heat, covered.
Garnish with fresh coriander leaves and julienned ginger.
Serve hot with naan.
A true dhaba style karhai. Tender pieces of chicken all soaked in a spicy tomato gravy.

Popcorn Chicken Tacos

Posted in Savoury by

Popcorn Chicken Tacos ... bidding summer goodbye.

Summer is winding down. And what better way to end it than with some good ole tacos using some of the summer’s freshest produce. And also last of the juiciest, ripest mangoes!

Popcorn Chicken Tacos ... bidding summer goodbye.

What I love about tacos is how versatile, how adaptable, they are. Fill them up with anything; beef, chicken, fish, or just some fresh vegetables, they’d always be delicious.

Popcorn Chicken Tacos ... bidding summer goodbye.

And they are so fun to put together. Arrange all of your fillings and the taco shells in one place. Get the whole family round the table. And let everyone customize their own taco! Fill your taco up, finish it off with a good dollop of salsa and a squeeze of lemon juice and then dig in!

Popcorn Chicken Tacos ... bidding summer goodbye.

  1. Salsa: I used store-bought salsa, the kind that comes in a jar, Mitchell’s to be exact. It tastes good and is super affordable. But you can use homemade, obviously.

  2. Taco Shells: Ok guys. I know a lot of you will be like we don’t have taco shells, we can’t make these… Yes you can! Trust me, I wouldn’t have made tacos if I hadn’t have seen the bright yellow boxes of Old El Paso taco shells in every supermarket here in Islamabad beckoning me to buy them. And if Islamabad stores have taco shells in stock then I’m guessing all other cities of Pakistan would do too. Things reach here the last. It’s Old El Paso Crunchy Taco Shells that I have used. Use whatever you prefer; soft, hard, crunchy, white flour, whole wheat…

  3. Chicken: Boneless chicken bites coated in a simple batter. Deep fried. Then tossed in a simple sweet and spicy sauce. Or you could simply omit the batter step, and use K&Ns Chicken tender pops instead.

  4. Fillings: I went all out on some of summer’s last finest produce; mangoes, cucumbers, bell peppers, lemons, tomatoes, cilantro, and lettuce. Again use whatever you prefer.

Popcorn Chicken Tacos ... bidding summer goodbye.

Take your taco shells. Warm them in the oven or the microwave according to the directions on the package.

Now this is how I like to do it; take a warmed taco shell. Spoon on some salsa, then carefully place chicken bits inside. Make sure not to hold or pry open the taco shell too hard, or else it’ll crack. Place in the veggies and the mangoes. Give a squeeze of lemon or lime. Top it all off with some more salsa and it’s done! Serve with sour cream, more mangoes and loads of lemonade!

Popcorn Chicken Tacos ... bidding summer goodbye.

This recipe makes 6 tacos. Double the recipe, invite some friends over, watch a movie, and have a full on Taco Night.

Popcorn Chicken Tacos

Yields: 6 tacos
Ingredients:
6 taco shells
2 boneless chicken breasts, sliced in small cubes
Marinate
1 teaspoon salt
1 teaspoon black pepper powder
1 teaspoon mustard powder
1 teaspoon paprika
Batter
½ cup flour
½ teaspoon baking powder
½ teaspoon salt
1 egg
½ cup milk, or as needed
1 tablespoon vegetable oil
Self-raising flour for coating1
Oil for deep frying
Sauce
2 tablespoon vegetable oil
1 teaspoon ginger garlic paste
½ teaspoon crushed cumin
½ teaspoon salt, or to taste
½ teaspoon red chili flakes
¼ teaspoon black pepper
2 Tablespoon ketchup
2 Tablespoon chili garlic sauce
1 Tablespoon lemon juice
Extras2
Mangoes, sliced
Cucumbers, sliced
Tomatoes, sliced
Bell peppers, sliced
Salad leaves, shredded
Lettuce, shredded
Fresh coriander, chopped
Lemon juice
Salsa
Directions:
Marinate the chicken in salt, black pepper, mustard powder, and paprika. Leave covered for 15 to 30 minutes.
In a bowl, whisk together the flour, salt, egg, oil, and the milk. Dip the marinated chicken into the     batter and then roll in the self-raising flour. Deep fry till golden brown.
For the sauce: fry the ginger garlic paste in the oil till its golden brown. Add the rest of the sauce ingredients. Toss in the chicken. Mix till it’s coated well.
Warm taco shells according to the packaged directions.
Fill each taco with the salsa, chicken, and the fresh vegetables and mangoes. Top with more salsa, and a squeeze of lemon juice.
Serve immediately.
Notes:
1.       1 cup Self-raising flour= 1 cup flour + 1 ½ teaspoon baking powder
2.      You can add or omit whatever you like. Add peaches, lime juice, berries, iceberg lettuce…whatever your heart desires.

Popcorn Chicken Tacos ... bidding summer goodbye.

Easy Braided Chicken Bread

Posted in Savoury by

Stop. Wait a minute. This post is special. Not only is this the first recipe I ever made, it’s a family favorite! (Especially, my brother’s)

Fresh homemade bread filled with a creamy chicken filling.

 I’ve made this bread countless times; in exchange of favors, to bribe others with, to impress certain people. Just this weekend I baked two gorgeous loaves for my grandparents. Nana abu loved it so much he rewarded me with cash. $_$

Fresh homemade bread filled with a creamy chicken filling.

Chicken bread is a classic of Pakistani bakeries and you’ll be served it at most of the tea parties here.

Fresh homemade bread filled with a creamy chicken filling.

The dough, which I explained with step-by-step photos in my last post (click HERE to view it) couldn’t be any simpler. While it is rising you can get on with the creamy chicken filling. The filling needs to be cooled down before it can be stuffed inside the bread, or else it’ll make the bread soggy (and no one wants soggy bread!)

Fresh homemade bread filled with a creamy chicken filling.

Although they look very fancy, with a little nifty hand work, these glistening golden loaves are braided in minutes.  Even though I struggled with floury hands and a camera, I’ve tried to explain the braiding as clearly as I could with a few photos. Of course, finesse comes with practice. So don’t be disheartened if your first attempts are not perfectly symmetrical (mine go a bit wonky too), they’ll still be delicious!

The makings of a fresh homemade bread filled with a creamy chicken filling.

  1. On a lightly floured counter, roll out dough into a rectangle.

  2. Place filling in the center, leaving at least space on the sides.

  3. Make slits with the help of a sharp knife along both sides. Leave about 3 inches uncut at the top and the bottom.

  4. Bring the topmost slit ends across from each other alternately. Keep on crossing all of the strips in a crisscross fashion.

  5. Tuck in the space left at the top and bottom to keep the filling intact.

The makings of a Fresh homemade bread filled with a creamy chicken filling.

Brush with egg wash. Sprinkle a few sesame seeds. And voila! It’s ready to go in the oven for 25 minutes. Serve hot bread with hot tea to the loving and deserving.

Fresh homemade bread filled with a creamy chicken filling.

Braided Chicken Bread

Yields: 2 large loaves or 4 small ones
Ingredients:
Homemade pizza dough (for the recipe click HERE)
2 Tablespoons butter
4 Tablespoons onion, finely chopped
2 Tablespoons flour, heaped
1 teaspoon salt, leveled
1 teaspoon black pepper powder
1 teaspoon mustard powder (optional)
1/2 teaspoon garam masala powder (All spice powder)
1 cup whole milk
1 ½ cup cooked chicken, shredded1
2 Tablespoons ketchup
2 green chilies, chopped
2 Tablespoons fresh coriander, chopped
Sesame seeds, white/ black
1 egg
1 teaspoon water
Directions:
For the filling: In a pan melt the butter and add the onion. Fry till the onions become soft and transparent. Add the flour, salt, black pepper, mustard powder, and the garam masala. Mix till combined. Take the pan off the heat and add the milk. Turn on the heat again, at low to medium flame, and stir constantly with the help of a wooden spoon. When the sauce starts thickening add the shredded chicken, ketchup, green chilies, and the coriander. Cook for just a minute more, and then allow to cool completely.
Preheat oven to 200 degrees C.
On a floured countertop, roll out half the dough in a rectangle. Place the prepared filling in the center. Cut slits across either long sides with the help of a sharp knife, leaving some space at the top and the bottom. Bring the topmost slit ends across from each other alternately. Keep on crossing all of the strips in a crisscross fashion. Tuck in the space left at the top and bottom to keep the filling intact. Brush with egg wash (the egg beaten up with the 1 teaspoon of water). Sprinkle a few sesame seeds on top.
Bake for 25-30 minutes till its golden brown.
Repeat with the other half of the dough.
*Best served fresh out of the oven. Can be stored in an airtight container in the refrigerator, warm in the microwave before serving.
Notes:
1.       Boil 2 chicken breasts in water, a few black peppercorns, and one cinnamon stick. Store the stock for later use.
Recipe source: Shireen Anwer

Fresh homemade bread filled with a creamy chicken filling.

Foolproof Pizza Dough

Posted in Savoury by

Homemade pizza dough; so simple, so delicious, with guaranteed perfect results every time!

*Step-by-step photos at the BOTTOM.

*Please excuse the bad quality of the pictures, light went out and I had to make do with that one tiny bulb in the kitchen.

 Homemade pizza dough made so simple, with guaranteed perfect results every time!

Here you go, as promised, my foolproof pizza dough which isn’t just for pizza. You can make anything out of it!

  • Chicken bread

  • Dinner rolls

  • Buns

  • Mini pizza pies

  • Chicken pinwheels

  • Pizza pockets

  • Sesame swirl sticks

  • Chicken buffalo turnovers

  • Cinnamon rolls

  • Italian Pirazo pie

These are only some of the things I’ve made using this dough (recipes on the blog soon), there are countless other options. It freezes well too. Before use let it thaw, and then use it in the same way as you would use freshly made dough.

I first came across this recipe around five years back on a TV show, Masala Mornings, and since then I’ve made it a bazillion times, and it has never once let me down. It’s simple, tastes amazing, and rises perfectly every single time.

It comes together in just minutes, is inexpensive, and it makes a ton; 2 large pizzas, or 2 large loaves of stuffed chicken bread, or 24 mini pizza pies!

I gave you a sneak peek on Instagram a few days back of what I made out of one batch of this amazing dough. See my next post for a recipe of one of these freshly baked goods.

You probably have all the ingredients on hand, try this for yourself now!

Foolproof Pizza Dough

Yields enough for two large pizzas

Ingredients:

4 cups (500g) all-purpose flour, plus more as needed

1 standard packet (1/4 ounce) or 2 ½ teaspoons active dry yeast

2 teaspoons granulated sugar

1 teaspoon salt

1 egg

¼ cup vegetable oil

½ cup whole milk

Lukewarm water, as needed

Directions:

In a large mixing bowl combine the flour, yeast, sugar, salt, the egg, oil, and the milk. Slowly mix in the water with your hands till all the ingredients are mixed well and dough starts to form.

Knead the dough for 5-7 minutes on a floured counter top till the dough becomes smooth and is no longer sticky. Add more flour if it is still sticky.

Bang the dough on the counter top 7-8 times for elasticity.

Shape the dough in a ball and place in a greased bowl. Brush the top lightly with some oil. Cover with plastic or a kitchen cloth, and allow the dough to rise somewhere warm until doubled in size, around 2 hours.

Punch the dough to release air. Use or freeze as required.

Notes:
Dough can also be made in a stand mixer with the dough hook attachment.
Recipe source: Shireen Anwer

Place all of your dry ingredients in one large bowl.

Homemade pizza dough made so simple, with guaranteed perfect results every time!

Add in the egg, oil, and the milk.

Homemade pizza dough made so simple, with guaranteed perfect results every time!

Now, slowly mix in the warm water. Water should be lukewarm NOT hot or else it’d kill the yeast. Mix together everything, either my hand or in your stand mixer with dough hook attached, till just combined.

When it resembles something like that, it’s time to plop this sticky piece of not yet dough on a floured counter and it’s time to knead.

Homemade pizza dough made so simple, with guaranteed perfect results every time!

Knead and sprinkle flour on the counter and the dough from time to time till it no longer sticks to your hands or the counter top. Knead for a good 5 minutes. Tip: bang dough, on the counter top, hard for a good 7 to 8 times for elasticity. Then shape it into a ball, and place in a greased bowl. Flatten it a bit and lightly brush the top with some vegetable oil.

Homemade pizza dough made so simple, with guaranteed perfect results every time!

Cover with a kitchen towel and let the dough rest somewhere warm, for me that’s my microwave turned off, till its doubled in size, around 1 ½ – 2 hours.

Homemade pizza dough made so simple, with guaranteed perfect results every time!

And tada! Look how nicely it has poofed up.

Homemade pizza dough made so simple, with guaranteed perfect results every time!

Look at how yeasty it is!

Homemade pizza dough made so simple, with guaranteed perfect results every time!

Punch it down to release air, and it is now ready to be rolled out, customized and baked into something delicious!

Homemade pizza dough made so simple, with guaranteed perfect results every time!

 AN OVERVIEW

Homemade pizza dough made so simple, with guaranteed perfect results every time!

Chicken Roll Parathas

Posted in Savoury by
When your parents are off to a wedding and leave you in charge of dinner, what do you do? You make roll parathas! And go a bit overboard and make three types of chutneys too. And salad.
Hot parathas filled with succulent pieces of chicken and loads of yummy chutney are to die for!
Roll parathas are a popular street food here in Pakistan. My favorite is the one from TRP (Taimoori Roll Paratha) in Islamabad. Their hot parathas filled with succulent pieces of chicken tikka and loads of yummy chutney are to die for!

Hot parathas filled with succulent pieces of chicken and loads of yummy chutney are to die for!

That fateful day, I craved a roll paratha with all my being but was too lazy to go out. So, I made my own roll parathas, and they turned out…wait for it…even better than TRP (if I do say so myself)! These parathas are fresh, tangy and super filling; a complete balanced meal all in one wrap. Save yourself some time and money, and try this homemade version of roll parathas, and quell those cravings!

Hot parathas filled with succulent pieces of chicken and loads of yummy chutney are to die for!

These enticingly tangy roll parathas take only a few minutes to prepare, provided you have all the prep done beforehand. I have used store-bought frozen parathas here, which makes the whole ordeal even quicker. You could go ahead and make your own parathas with flour, salt, warm water, and clarified butter (aka ghee). I always opt for MonSalwa when it comes to parathas. They are somewhat reasonably priced and are super flaky and taste amazing.
Marinate the boneless chicken pieces in all of the spices and little bit of salt and leave it in the refrigerator for at least half an hour. You can even marinate it the night before and just fry it or grill it the next day. I smoked the chicken in the end, which is totally optional, but I do recommend it. The burning coal leaves the most exquisite BBQ flavor in your chicken, and leaves your kitchen smelling like a real roadside BBQ joint.

Hot parathas filled with succulent pieces of chicken and loads of yummy chutney are to die for!

The condiments are all up to you. You can put any sort of chutney in, however much you like. I used tamarind and alu bukharay ki chutney, both of which I usually always have on hand. I fill up jars of the chutneys and freeze them for future roll parathas emergencies. I also made a fresh mint yogurt raita to accompany the roll parathas. It’s just yogurt, pinch of freshly ground black pepper, ground coriander, salt and chopped up mint leaves.

If you want, I can put up a detailed post on the chutneys next. Just let me know in the comments box below.

Hot parathas filled with succulent pieces of chicken and loads of yummy chutney are to die for!
Grill the parathas till golden brown. Top each one with some fresh salad leaves, pickled onion, and cucumber. Then pile on the juicy bits of chicken, along with drizzles of chutneys. Top it off with some fresh coriander leaves, and squeezes of lemon or lime juice. Wrap it all up in a piece of parchment paper for the authentic TRP style or just prick in some toothpicks to help hold the entire thing. And tada! There you have it….homemade roll parathas ready in a jiffy. Now clear away all the mess before parents return home o.o

Hot parathas filled with succulent pieces of chicken and loads of yummy chutney are to die for!

Chicken Roll Parathas

Yields: 8 parathas
Ingredients
8 frozen roll parathas, store-bought or homemade
Filling
400g boneless chicken, cut in cubes
1 teaspoon red chili powder
½ teaspoon black pepper
½ teaspoon allspice or garam masala powder
1 tsp salt
¼ teaspoon turmeric powder
1 tsp ground cumin
1 tsp ginger garlic paste
2 Tablespoon plain yogurt, heaped
2 Tablespoon oil
Extras (see Notes below)1
Tamarind chutney (imli ki chutney)
Plum chutney (alu bokharay ki chutney)
Mint yogurt raita
Onion2
Cucumber, sliced
Salad leaves, sliced
Directions:
Marinate the chicken in all of the filling ingredients mentioned above except the oil, for at least half an hour or overnight. Pan-fry the marinated chicken in 2 Tablespoon of oil, till it is tender and juicy. Give it the smoke of coal.3 Set aside.
Heat a griddle and drizzle some oil. Fry the parathas on low-medium heat till golden brown on both sides.
To assemble the parathas, take a prepared parathas, place nits of chicken in the middle, top with onion rings, cucumber, the salad leaves. Drizzle chutney and raita. Squeeze some lemon juice. Roll tightly, and keep it in place with toothpicks.
Serve hot alongside some mango slices.
Notes
1.       These are my preferred choice of fillings. You can omit or substitute with anything you like; tomatoes, mint leaves, green onion, mango relish, lettuce…
2.      Slice the onion thinly in the form of rings. Squeeze some lemon juice, and toss well.
3.      For the smoke: put the burning coal on a piece of bread on top of the chicken. Drizzle with oil and immediately cover the pan.

CREAMY GARLIC PASTA

Posted in Savoury by

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Creamy garlic pasta is the perfect pick-me-up for all those times when you’re either sad, stressed like my sister with her proff starting, or have, like me, gouged your left eye, not intentionally mind you. Its like a big bowl of warmth and sunshine.

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Takes just minutes to prepare and just seconds to slurp away, this pasta is a new favorite around our place. I have this massive crush on James Mcavoy and Michael Fassbender, give me a ‘’like’’ if you do too ;), and have gotten down to stalk downloading their entire imdb list. And so, this summer has mostly been just me and a movie and a big bowl of this pasta. No wonder my eyes are so bloodshot…

Anyway, let’s get back to the pasta. This light, and garlicky and oh so delicious pasta is like the skinny version of the classic Alfredo. It’s not heavy at all as there is no cream in the recipe, just whole milk, which you can substitute with skim milk to make it even lighter.

 Creamy garlic pasta. This light, and garlicky and oh so delicious pasta is like the skinny version of the classic Alfredo.

This amount of sauce is perfect for me, but if you like more sauce, then by all means, go ahead and add more milk or stock to make it saucier.

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Make this creamy, garlicky haven, toast up some crusty French bread, and eat out in the garden with the last of summer’s bloom and bid summer goodbye.

Or you could just eat it snuggled up on the couch with your laptop to keep you company. I won’t judge. Enjoy 🙂

Creamy Garlic Pasta

Ingredients:
1 Tablespoon oil
2 Tablespoons Butter
2 Tablespoons chopped onion
1 teaspoon crushed garlic, heaped
1 cup sliced chicken sausages
6 sliced button mushrooms
1 cup chicken stock
½ cup milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 Tablespoons flour
½ cup water
1 packet of pasta, of your choice
Chopped green onion or coriander, for garnish
Directions:
Cook pasta according to packaged directions.
In a pan, heat the oil and the butter. Fry the onions and the sausages, on medium heat, till the onions turn translucent and the sausages start to get golden-brown.
Add in the garlic and the mushrooms. Sauté for a minute.
Add in the chicken stock, milk, salt, and the black pepper.
As soon as the mix starts boiling, add the flour mixed in the half cup of water little by little, stirring constantly.
Cook until the sauce boils and thickens.
Add the boiled pasta. Mix well.
Garnish with some coriander or green onion, and serve.

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