Chicken Shawarma

Chicken Shawarma has been one of our favorites since long. When I was in college, there was a new outlet opened that sold shawarma which was made served with bread as wrap. When we were in Pune, there the shawarma was served with pita bread or roti as wrap. We always got it parceled for our meals during our Pune – Goa trip. Nowadays, we do not find it here in US, so I thought of trying it at home with readily available ingredients

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Recipe :

Ingredients :

  • around 4 rotis or pita bread

For marination :

  • 250 – 300 gms boneless chicken
  • 1/2 cup yoghurt
  • 1 tbsp olive oil
  • salt as per taste
  • pepper powder as per taste
  • 1 tsp vinegar
  • 1 tsp lemon juice
  • 1/4 tsp cardamom powder
  • 1 tbsp garlic cloves, chopped

For yoghurt sauce :

  • 1 cup yoghurt
  • 1 tsp ginger garlic paste
  • salt as per taste
  • pepper powder as per taste
  • 2 tsp lemon juice
  • 2 tbsp tahini sauce (can use store-bought or homemade)
  • 8-10 mint leaves, chopped
  • 3-4 sprigs of coriander leaves, chopped

For salad :

  • Lettuce or Cabbage leaves ( I used cabbage leaves)
  • onions, sliced
  • tomatoes, sliced
  • beetroot julienne
  • green pepper julienne

Method :

  1. Mix all the ingredients mentioned under marination.
  2. Marinate the chicken and keep it for around 30-40 mins.img_20170228_185941
  3. Bake them in an oven preheated at 200 C till done.
  4. Once slightly cooled, shred the cooked chicken.
  5. Whisk together all the ingredients of yoghurt sauce. Keep this refrigerated till use.
  6. Take a roti and to it apply generous amount of yoghurt sauce on it.
  7. Place the lettuce or cabbage leaf.
  8. Right at the center put generous amount of shredded chicken. Then add the cut vegetables.
  9. Drizzle some more yoghurt sauce.img_20170228_200133
  10. Roll the roti, wrap it in foil and serve the yummilicious shawarma.

 

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Vegetable Cheese Burst Pizza

I am pizza fan for quite a long time now but am very fuzzy about the toppings. Also I like it to be a cheese overload with cheese oozing out from all sides. However most pizza specializing outlets sell pizzas in larger sizes which happen too much for th two of us – my hubby and me.

So we had been avoiding visits to pizza shops. But that’s not a solution. I just wanted to have a cheese burst pizza dominos style so decided to try it out myself at home. The attempt was a success and we both enjoyed the pizza.


Recipe :

Ingredients:

  • 1 cup pizza sauce
  • 1 pound frozen pizza dough
  • 1 small tub cheese spread (8 oz)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup sliced onion
  • 1/2 cup green, yellow, red, orange bell peppers, julienned
  • 2-3 button mushrooms, sliced
  • Zip lock bag

You can include more variety of veggies like olives, jalapeños, etc

Method :

  1. Roll the dough into a log and divide into two equal parts. One part makes one medium-sized pizza.
  2. Take one half and divide it in such way that one is slightly bigger than other (like 2/3 and 1/3).
  3. Grease baking tray with oil and pre-heat oven to 350F.
  4. Take the bigger dough piece and roll it into a thin disc. Place this on the greased tray and keep it covered for 10 mins.
  5. Roll the other piece into a thin disc as well. Roast this very lightly on a tawa. 
  6. Put half the cheese spread in a ziplock bag or piping bag and cut the tip.
  7. Pipe out the cheese spread on the roasted disc leaving the edges. Spread if required.
  8. Invert this on the other disc that was kept covered such that the cheese applied side faces the other disc and is at the center.
  9. Now pipe out the a cheese border along the edge of the roasted disc.
  10.  Then use the edge of the larger uncooked disc to cover and seal the piped out cheese.
  11. Apply around half a cup of the pizza sauce on the prepared pizza base.
  12. Next as per your liking put the cheese or veggies first. I put 1/4 of the shredded cheese.
  13. Then sprinkled the veggies and over which spread another 1/4 cup of shredded cheese.
  14. Bake the pizza in the preheated oven for 10-15 min.

 

Batata bhaji-Puri / Potato stir fry with flour-semolina mini tortillas 

Batat bhaji or Aloo subji is one of my hubby’s favorite while I love the combination of batat bhaji with puri for breakfast or snacks. It had been quite some time now since we had it. My hubby had a craving for the subji.

As it was new year, I decided to prepare and start the year with something traditional. So was ready with puri bhaji for breakfast.


Recipe :

Ingredients :

For the puri –

  • 1 cup whole wheat flour
  • 1 tbsp semolina
  • Salt as per taste
  • 1 tbsp oil
  • Water for kneading
  • Flour for dusting
  • Oil for deep frying 

For the aloo bhaji –

  • 4-6medium sized potatoes, boiled, peeled and chopped into 1/2 inch cubes
  • 6-8green chillies, finely chopped 
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 1/4 tsp cumin powder
  • 1/4 tsp turmeric powder 
  • Salt as per taste
  • 1 tbsp oil 
  • 1 tbsp coriander leaves, chopped

Method :

  1. For the puri, mix flour, oil, salt and water as required to knead into a soft dough.
  2. Cover with a damp cloth and allow to rest for around 15-30 mins.
  3. Mix potatoes, turmeric powder, cumin powder, green chillies and salt.
  4. In the meanwhile, heat oil in a pan.
  5. Add the mustard and cumin seeds. Once they flutter add the asafoetida.
  6. Then add the potato mixture and mix well.
  7. Cover and allow to cook fo 5 minute but take care that it does not get burnt.
  8. Put off the heat and garnish with coriander leaves.
  9. Heat oil for deep frying. Keep on low to medium flame.
  10. Divide the dough by pinching one inch balls of the dough.
  11. Roll each into a slightly thick but not too thick disc. Too thin will not allow the puris to puff up.
  12. Deep fry the puris till slight golden brown.
  13. Serve hot with batata bhaji. Enjoy!!

Bread buns / Dinner rolls

I had tried to bake bread long time bake which did not turn out that good. After that though I had a willingness to bake bread, I didn’t dare to as it was a tedious job involving lots of muscle power for kneading and proofing time.

Mid November approached and the deals for Black Friday started coming up. An eye catcher deal for me under kitchen section was the Kitchenaid Stand Mixer. I was like in two minds however the deal was awesome. I was almost getting it at half the actual price.
Finally I bought it. Now I was eager to try something utilizing it. Finally yesterday I decided to try out bread again. I referred a multiple recipes and then mixing all, followed the one below which yields 12 buns or rolls.


Recipe :

Ingredients:

  • 4 cups sifted all purpose flour
  • 3 packets active dry yeast or around 2 tbsp
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1/2 cup warm water
  • 1/4 cup milk
  • 2 tbsp butter
  • Butter & milk for brushing

Method:

  1. Add salt, sugar and yeast to warm water, mix and allow it to stand for 10 mins or till it turns frothy.
  2. In a mixing bowl, mix the flour, butter and water. In case you using a stand mixer, use the dough hook and run the stir mode for a minute for mixing.
  3. Knead into a soft dough by adding the yeast mixture only as much required to form the dough. I required somewhere between 1/3 -1/2 cup. If using stand mixer, run the mixture on medium speed till the dough is formed which takes around 5-10 mins.
  4. Dust bowl with plain flour and allow the dough to stand in it for an hour covered with a damp cloth. This is proofing.
  5. After an hour you will notice that the dough has doubled up in size. Punch this for 2 mins using greased palms.
  6. Divide this dough into 12 round smooth balls. Place them in a greased tray allowing a half inch space between them. I made 8 of them into round balls and remaining four I rolled each into a strand and turned them into a knotted 8 shape to bake it into a dinner roll.6b85528b-25c5-4320-9e07-4d946d66d4f1
  7. Again allow them to stand covered for half an hour. They will again double up.
  8. Preheat oven to 350F. Brush each roll with milk. You can even use egg wash instead of milk.
  9. Bake for 45 mins or till the acquire slight brown color.
  10. Remove them and brush again with butter to give a shiny appearance.
  11. Enjoy the rolls with butter for breakfast or can we had with a spicy curry for the meals.

Methi Thepla/Fenugreek Tortilla

Methi Thepla is one of our favorite bread dish enjoyed for breakfast or snacks. It is also a good food option to carry while travelling.

It is healthy as well as quick to prepare.

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Recipe :

Ingredients :

  • 1 bunch of Fenugreek or Methi leaves, sorted, washed, dried, finely chopped
  • 1 medium boiled potato, grated
  • 1 cup whole wheat flour
  • 1 tbsp gram flour (besan)
  • 1/8 tsp asafoetida
  • 1/8 tsp carrom seeds (ajavain)
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • 3/4 tsp red chilli powder
  • 1/4 tsp sabji masala (optional)
  • 1/4 tsp garam masala
  • 1/8 tsp sugar
  • salt as per taste
  • 2 tbsp warm oil
  • ghee for roasting
  • water for kneading
  • wheat flour for dusting

Method :

  1. In a mixing bowl, add all the ingredients and mix till well combined.
  2. Using water as required, knead into a soft dough.
  3. Coat the dough with a thin layer of oil and allow it to rest at least for 30 mins. While keeping it to rest cover it.
  4. Divide the dough into golf size balls.
  5. Roll one into a thin disc of around 4-6 inch in diameter.
  6. Roast this disc on a hot griddle or tawa applying ghee on both sides. Roast till slight golden brown on each side.
  7. Repeat for rest of the dough balls.
  8. Serve hot with tomato ketchup or ground nut chutney. You can store the rest in an airtight container or refrigerate.

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Aloo Cheese Paratha/ Tangy  cheesy potato stuffed paratha

I was bored having the regular subji roti and had the craving for aloo paratha prepared by Mumma. However as mumma was not around I had to satisfy my craving all by myself.

So I thought of making them all by myself after taking the recipe from Mumma and giving it my touch..that’s right adding some cheese to it.

Recipe :

Ingredients:

For the stuffing:

  • 2 medium potatoes, boiled & grated
  • 1/3 cup onion, finely chopped
  • 1/2 tsp green chillies, finely chopped
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/2 tsp chaat masala
  • 1/2 tsp dry mango(aamchur) powder
  • 1/2 tsp ginger garlic paste
  • 1/3 cup shredded cheese
  • salt as per taste

For the dough:

  • 1 cup whole wheat flour
  • salt as per taste
  • 1 tbsp oil
  • water for kneading
  • flour for dusting
  • ghee for roasting

 

Method:

  1. In a mixing bowl, mix together flour, salt and oil. Using water as required need into a soft dough. Coat the dough with a little oil. Cover in a damp towel and allow to rest for atleast 20-30 mins.
  2. Mix all the ingredients of the stuffing. Check the taste and add any ingredient if required. Make into a ball.
  3. Divide the dough into 24 balls and stuffing into 12 balls.
  4. Take two dough balls and roll each into small discs.
  5. Take the stuffing ball and flatten it into a patti.
  6. Place the patti in between the rolled dough discs and seal the edges.
  7. Now roll the stuffed disc into a bigger disc to form a paratha.
  8. Cook the paratha on a hot tava or griddle on both the sides by applying ghee (butter) and flipping over only once.
  9. Serve hot as is or with tomato sauce for breakfast or snacks.

 

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Cheese Garlic bread\ bruschetta

In Goa, the place in India where I belong, rather than chapati or roti, Goans prefer eating pao (bread buns or rolls) with chicken gravy. Though now a days, many have moved to adjusting with roti or chapati due to the rising fare of pao in bakeries.

So out of habit, whenever I decide to prepare any spicy chicken curry, we plan to buy bread loaf or rolls. If none is available we settle down for slice bread which is always there at home. Slice bread is like a savior in need of calamity ;).

This once we had bought multigrain baguette. Being quite long enough, much of it had left over. How to finish it off was a question I was thinking of answering quickly.I usually have shredded mozzarella cheese readily available in my freezer. So decided to make Cheese garlic bread taking garlic bread recipe from madhura’s recipe as the base.

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Recipe :

Ingredients :

  • 1 Baguette or few bread slices
  • around 4 tbsp unsalted butter at room temperature
  • 3-5 garlic cloves, minced
  • 1/4 tsp pepper powder
  • 1/2 tsp mixed herbs
  • 1/4-1/2 tsp red chilli flakes
  • pinch of salt
  • shredded mozzarella cheese for garnish

Method :

  1. Cut the baguette into slices or if you are using bread slices, cut them into triangle shape.
  2. In a bowl, mix all rest of the ingredients except bread. Instead of minced garlic cloves, you can even add ginger garlic paste.IMG_20160707_180211
  3. Take a slice of bread and apply the butter mix. I prefer applying on both the sides of the slice.
  4. Arrange the buttered slices on an oven tray. Sprinkle the shredded cheese on each of the slice.
  5. Bake these slices in an oven pre-heated at 400 F for around 5 minutes.
  6. Serve hot.

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