Sindhi Biryani

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 1 cup yogurt, whisked till smooth
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
3 medium onions, sliced thinly
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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Mini Pizza Pies

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!

Chicken Karhai

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

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

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.

Chicken Roll Parathas

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

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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.

ghjm,

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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