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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Classic rum cake 

We were at a get together at our relative’s place. While talking about cuisines and various dishes, suddenly all were nostalgic about a rum cake which our aunt Usha Naik (family friend)  had baked and relished by all for some party in the past. As we had recently moved here, we were not obliged to relish it ☹️.

However, I was very eager to get hold of the recipe and try it out. Christmas was around the corner and I was planning to try it out then. So I grabbed the recipe from aunt Usha and was all ready with the ingredients in my pantry. But to my dismay my hubby was in no mood for any more cakes that month as be already had consumed our wedding anniversary cake by mid December.

I was just waiting for an occasion to seek an opportunity to bake it. Recently was my paternal grand dad’s 100th birthday remembrance. So I didn’t wait at all and just decided to try it out no matter what. My grand dad too was a foodie even at his old age. Though he was a doctor himself and health conscious, he did not give up on relishing delicious food.

Thanks Usha aunty for the recipe. We and many of our friends enjoyed the yummy cake. Let’s begin with the recipe. I have done very minor changes to the original.


Recipe :

Ingredients:

For the cake –

  • 1/2 cup chopped walnuts
  • 1 box yellow cake mix (The recipe asked to use 18 1/2 oz box however I used the gluten free pack by Pillsbury 17 oz. You can use the regular packs of traditional yellow cake mix of 15.25 oz which would work well)
  • 1 box instant pudding and pie filling (3.4 oz)
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup vegetable oil
  • 1/2 cup rum

For the rum glaze –

  • 1/2 cup butter ( 1 stick or 1/4 pound)
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup rum

Method :

  1. Preheat the oven to 325 F.
  2. Grease and flour a 10 inch tube pan or 12 cup bundt pan.
  3. Sprinkle about 1/4 cup or less walnuts at the bottom of the pan.
  4. Mix all the rest ingredients and then fold in the remaining walnuts.
  5. Pour the mix into the greased pan and bake in the preheated oven for an hour or till cake doneness.
  6. Remove the cake and allow it to cool completely on a cooling rack.
  7. For the glaze, melt the butter in a saucepan.
  8. Stir in the sugar and water and continue stirring till sugar dissolves.
  9. Allow to boil for 5 mins and then remove from heat.
  10. Stir in the rum.
  11. Drizzle and smooth the glaze over the top and sides of the cake.
  12. Allow the cake to absorb the glaze completely and then repeat till the entire glaze is used up.

Banana Loaf

This recipe is passed on to me by my mum. It’s nothing but sooji halwa or semolina dessert in cake or loaf form. I have always relished this since my childhood. So would like to share it with you.


Recipe :

Ingredients :

  • 2 – 3 medium-sized bananas
  • 1 tbsp ghee/ clarified butter
  • 1 cup semolina (sooji)
  • 3/4 cup granulated sugar
  • 3/4 cup milk
  • 1/4 tsp cardamom powder
  • 1/4 tsp baking powder
  • salt as per taste

Method :

  1. Heat ghee in a pan. Once hot, roast the semolina till slightly roasted but take care it doesn’t turn brown.
  2. In a mixie, mash banana with sugar.
  3. Once the semolina is cooled, add the mashed banana sugar mix into the roasted semolina.
  4. Try to remove the left over banana mix from blender blending the milk. Then add this milk into the semolina.
  5. Now add the cardamom powder, baking powder and salt and mix well.
  6. Grease a loaf pan and pour the contents into it.
  7. Bake this in an oven preheated at 350 F for around 25-30 mins or till a skewer inserted in the center comes out clean.
  8. Enjoy the cake for dessert or snack time.

Chicken salad mayonnaise roll

Just like prawn rissois, chicken roll has been my favorite since childhood. I think it was one of the first bakery items my parents had given me to taste along with cupcakes. Pasteralia chicken roll was my favorite then and had set the standard for my taste buds. As years passed by different pastry shops emerged and they invented many more varieties of chicken rolls like chicken tikka roll, cafreal roll, etc and the initial chicken salad mayonnaise roll faded away.

Few years back while I was in Pune seeking my career, my husband introduced me to a cafe named Skips which served various breakfast platters. One of them was the chicken roll platter, after eating which I felt nostalgic. I was always under the impression that chicken roll was a western dish. However, I never found any roll  here in US take would again make me feel nostalgic.

Here I shall share my recipe in an attempt to prepare the same Chicken salad mayonnaise roll with Indian touch.

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Recipe :

Ingredients :

  • 200 gms of boneless chicken pieces
  • One big leaf of cabbage or lettuce
  • 4 small bread roll buns
  • butter
  • 1 tbsp olive oil
  • 1 tsp ginger garlic paste
  • 1/4 cup white onion, chopped
  • 1/8 medium-sized capsicum, chopped
  • 1/2 medium-sized carrot, cut lengthwise and fine
  • 1/4-1/2 cup cabbage, shredded finely
  • few sprigs of coriander leaves, chopped
  • 1/4-1/2 cup mayonnaise
  • salt as per taste
  • 1 tsp red chilli sauce
  • 1 tsp green chilli sauce
  • 1/2 tsp italian herbs
  • 1/2 tsp pepper powder

Method:

  1. Boil chicken breast pieces with italian herbs, pepper powder and salt. (Take enough water for boiling and boil till water is reduced to bare minimum. This will cook the chicken and make it soft.)
  2. Shred the boiled chicken.IMG_20160716_154058
  3. Heat oil in a non-stick pan. Saute the onion and ginger garlic paste till onion become transparent and paste turns little brown.
  4. To it add carrot, capsicum, and cabbage and saute well.
  5. Once cooked, add red chilli and green chilli sauce and mix well.
  6. Now add the shredded chicken pieces. Then add salt and pepper powder as per taste.(Remember that you had already put some while boiling chicken, so add accordingly.)
  7. Check the taste and add seasoning if required. Garnish with coriander leaves.
  8. Allow the filling to cool.
  9. Meanwhile, make slits into the bread bun rolls and apply butter to the inner sides of the rolls.
  10. Take a piece of cabbage or lettuce leaf and spread it inside the roll.
  11. In the filling, add mayonnaise (as much as required) and mix.IMG_20160716_181417
  12. Take 1-2 spoonful of the filling and stuff inside the bun roll either above or below the leaf. Enjoy!!

Note: Some like the veggies to remain crunchy so while you saute the veggies leave them half cooked.

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Prawn Rissois

Prawn rissois…yumm yumm…just saying the name itself has initiated the temptations in me…It has been one of my favorite snack items since childhood. Every time I visited any pastry shop, be it Pastry Cottage, Pastry Palace or Monginis with my dad, I preferred packing few rissois for me…One day I happened to mention about rissois to my hubby and he was like “What are rissois?” I was so damn surprised that he didn’t know what were rissois…Explained to him what it was and promised him that I will prepare it as soon as possible. I wanted to prepare it following the best recipe and deliver a rissois was very close to the store-bought. I referred quite some recipe blogs, videos, etc but found the below mentioned one to be the closest. My husband enjoyed it too.

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Recipe :

Ingredients for the filling:

  • 1/2 cup small prawns (de-shelled, deveined, boiled. I usually store the prawns marinated with salt, haldi, red chilli pwd. You can use plan as well.)
  • 2 garlic cloves, minced
  • 1 tsp butter
  • 1 cup milk
  • 1 tsp coriander leaves, chopped
  • pinch of nutmeg powder
  • salt, pepper powder as per taste
  • 2 cheese slices or processed cheese, grated
  • 3 tsp all purpose flour (maida)

Ingredients for the outer cover :

  • 3/4 cup whole wheat flour
  • 1/2 cup all purpose flour (maida)
  • 250 ml water
  • 2 tsp butter
  • 1 tsp salt
  • 1 egg, beaten and mixed with pinch of salt and pepper
  • bread crumbs for coating

Method :

Filling :

  1. Warm the milk mixed with garlic and coriander leaves.
  2. Add the maida little at a time and stir. Whisk continuously using a balloon whisk.
  3. Once the mixture begins to thicken, add nutmeg powder, salt and pepper.
  4. Once the mixture is thick enough and coats the back of the spoon, add the prawns. Let it cook for few minutes.
  5. Add the cheese and put off the gas as soon as it turns into thick white sauce.

Outer Covering :

  1. Sift the flours together in a bowl
  2. In a thick bottom pan, boil water mixed with salt and butter.
  3. Once boiled, remove from fire. Add the sifted flour to it, stirring continuously with wooden spoon so that no lumps are formed.
  4. Move the mixture back to fire and cookk till it leaves the sides of the pan.
  5. Remove from fire and put the mixture on flat surface. Knead into a soft dough once the mixture is cooled but yet warm.
  6. Make samll balls of the dough and roll into thick discs.
  7. Put spoonful of the filling on the disc and fold the disc into half. Seal by applying the egg mixture on the edges.
  8. Dip the rissois (half moon shaped) into the egg mixture, coat it well and then coat with breadcrumbs.
  9. Deep fry the rissois. Repeat the process for the rest of the dough.

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