CHICKEN PAKORA

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In Ramadan this year (2012) my husband brought chicken pakoras from Islamabad’s famous bakery Tehzeeb. They were no doubt very tasty but very oily. I can’t eat full of oil things , so i decided to make these at home , batter recipe i took from” dal sabzi cooking show” ,in which chef used this batter for pakora frying . Chicken marinade i experimented myself …the end result was so close to original .

INGREDIENTS:
chicken boneless     1  cup
chilli sauce   2 tsp
crushed red chilli   1 tsp
salt
Chinese salt   1/2 tsp

Marinate chicken with above ingredients.

INGREDIENTS FOR BATTER:
basan   1/2 cup
rice powder  2 tbsp
corn flour  1 tbsp
salt
red chilli powder   1tsp
crushed red chilli   1/2 tsp
soda  1/4 tsp
kasuri methi  1/2 tsp

METHOD:
In a bowl add all ingredients and mix with water, make thick paste. Should not be runny,then dip marinated chicken in it and deep fry on medium flame ,not on high flame otherwise chicken will not cook properly…. Serve with ketchup or any dip.

CHICKEN TIKKA SAMOSA


In Ramadan this recipe was also one of my experimental try .ecause me and my family like bbq food so I decided to give a twist to my samosas. I grabbed all my tikka spices and marinated chicken. I was fasting and was very conscious about my first try but Alhamdulilah the end result was very good.

INGREDIENTS FOR SAMOSA :

flour /meida   2 cups

salt pinch

carom seeds/ajwain  1/4 tsp

oil  4 tbsp

water  as needed for kneading

MIX ALL INGREDIENTS AND KNEAD WELL RUB DOUGH WITH HANDS NOW COVER THE DOUGH FOR FEW MINS….

INGREDIENTS FOR CHICKEN TIKKA:

chicken boneless   1 cup

tikka masala   1.5 tbsp

lemon juice  half

ginger garlic paste   1 tsp

yogurt/dahi  2 tbsp

oil  1 tsp

MARINATE CHICKEN WITH ALL ABOVE INGS FOR 30 MINS.

METHOD:

In a pan pour oil and fry chicken till meat tender ,now make a small size circle from dough it should be very thin then cut it in half now fill with chicken and seal both ends with water, then deep fry them…..enjoy with dahi ki chatney.

HOME MADE PAPRI


I always prefer home made food. Papri is a very easy side dish with chaat , without papri flavour of chat and dahi phulki is incomplete. Either you want to make papri chat or want to serve with chat ,homemade papri is best…try it yourself.

INGREDIENTS:

meida  1/2 cup

soji  1/4 cup

oil  2 tbsp

salt  pinch

ajwain  pinch

water  for kneading

METHOD:

In a bowl add all ingredients and knead with luke warm water make a firm dough and set a side for 20 mins…then make two balls of dough and roll it ,make very thin roti cut in any shape i.e circle ,square or diamond and fry in oil till golden brown.Spread on paper towel and let it cool down ,it will become crispy when become cool …enjoy this crispy papri with chana chat or you can  make papri chat as well…:)

SPECIAL CHANA CHAT

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My mother’s special chat , I saw her making this chat in Quran khuanis and eids, although she was making chats with different methods but this was her famous one , she was using roasted crushed cumin seeds.

INGREDIENTS:

white chana boiled    2 cups
imli pulp   1/2 cup (to ur taste)
crushed red chill   1 tsp
crushed zeera    1 tsp
salt
chat masala  1 tsp
sugar   1 bsp
boiled potatoes  1 large (boiled n diced)
onion slices 1
hara dhania
hari mirch
podina
tomato  1 chopped

METHOD:
In a bowl mix all ingredients ,mix half hara masala also. Mix well,i will recommend u to make it 1 hrs prior potato n chanas will absorb masala ,before serving garnish with remaining hara masala and tomatos…..

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This is a normal fruit chat nothing different except tangy touch….I usually use orange Tang for tangy flavor but pineapple Tang can also gives a very different taste to fruit chat…If you want to use real orange juice then go for it because nothing is better then original.

INGREDIENTS:
fruits   as needed(i ve taken 3 cups mix fruit)
white chickpeas    as needed(1/2 cup)
lemon juice   2 tsp
sugar  to taste
salt
black salt(kala namak)   1/2 tsp
chat masala  1/2 tsp
tang in orange flavor   3/4 cup prepared

METHOD:
In a large bowl add all ingredients and mix well, in the end add juice ,mix again …i will recommend u to make it 2 hrs prior and keep it in the  fridge in this way the juice will penetrate in fruits and will give you a very good taste…do try this chat…and comment…:)

CHICKEN KACHORI


This is very light kachori and your kids will like this , you can give them as an evening snack .This is my favorite recipe i like to make these in rainy season.

INGREDIENTS:

FOR CHICKEN FILLING:

Chicken boiled    1  cup

Salt  to taste

Crushed red chilli    1 tsp

Chat masala   1/4 tsp

Sabut dhania /whole coriander seeds  crushed   1/4 tsp

Sabut zeera/cumin seeds   1/4 tsp

Oil   1 tbsp

METHOD:

In a pan pour oil and fry chicken with all ingredients now set aside to cool down.

DOUGH FOR KACHORI:

Meida/flour   1 cup

Oil 2 tbsp

Salt pinch

Water for kneading

METHOD:

Mix all ingredients and knead with water rub with your palm for 10 mins then cover it and keep it for 1/2 hr

HOW TO MAKE KACHORI:

Divide dough in 1 inches balls or a size of table tennis ball with rolling pin ,roll it and make small roti place filling and seal all corners ,make a ball again , with your hands press it again to make a round shape kachori ,now deep fry all….serve with immli sauce

NOODLES WRAPPED CUTLETS


I like these crispy noodles cutlets. Easy to make and if you want any thing classy in few minutes then you should go for this recipe. Different lunch box recipe for kids , i am sure your kids will like it.

INGREDIENTS:
potato   3 large boiled n mashed
chicken 1/2 cup boiled n shred
cheddar cheese    1/2 cup  shredded or can use 1/4 cup also
salt
black pepper    1 tbsp
noodles /spaghetti    as needed  boiled
egg  1 beaten

METHOD:
In a large bowl mix all ingredients except egg and noodles …make long cutlets and wrap noodles around ,dip in egg and shallow fry them.

CHICKEN FILLED CONES


When I saw these cones on chef Asad’s page , I immediately made these cones and were appreciated by all. Filling you can make to your choice . Fajita, chicken tikka or simple vegetable filling you can fill in and enjoy with evening tea.

INGREDIENTS:

FOR FILLING:

 

chicken   1 cup  boiled

hara dhania/ coriander

hari mirch /green chillies

black pepper   1/2 tsp

crushed red chilli 1/2 tsp

salt

capsicum   1/2  ,in stripes.

METHOD:

Add all ingredients in a bowl and mix well.set a side and as soon as cones done fill in it..

 

DOUGH FOR CONES…

Same as we used in chicken bread…

 

HOW TO MAKE CONES:

 

Grease metal cones and then roll the dough to make a thin roti(flat round) , cut  long stripes ,now roll on cones and brush egg wash . Sprinkle sesame seeds on top and bake for 15 mins at 180c.

Take them out and carefully remove cone .Now let them cool down for 15 mins  then fill in chicken or any other filling of your choice….

LASAGNA CUPS


I like Italian cuisine…most of Pakistanis like LASAGNA ,but I bring modified version of lasagna i.e  LASAGNA CUPS . And very important thing is , you can add chicken, vegetable ,fish or prawn filling. Smart looking cups with different taste must be in your menu list.

 

INGREDIENTS:

lasagna pasta sheets as needed  (boil as directed on box)

 

INGREDIENTS FOR SAUCE:

onion  1 small minced

chicken   1 cup boiled

pizza sauce  2 tbsp

salt

crushed red chilli  1/2 tsp

butter/olive oil  2 tbsp

 

In a pan add butter and onion …sauté it for few mins then add chicken and fry for 5 mins. Now add pizza sauce and all other ingredients ,mix well and set  aside.

 

CHEESE FILLING INGREDIENTS:

Parmesan cheese

cottage cheese

mozzarella cheese

egg  1

 

Mix all grated cheese ,but keep half mozzarella cheese aside for topping….

 

ASSEMBLING:

Grease muffins tray and place small lasagna sheet in the base now fold lasagna sheet to give the shape of cup and carefully place in tray now pour spoonful of sauce and then cheese filling , again sauce, In the end, top it with mozzarella cheese ,repeat this procedure with all cups and bake it for 20 mins …..now check if the cheese bubbling then take it out n serve hot ..Oh yes do not  forget  to sprinkle oregano on top….