Wednesday, June 20, 2012

American Chopsuey





Ingredients:
Egg noodles 1 packet
Chicken boneless 1 cup 
Prawns 1 cup (optional)
Carrot 1, julienne
Onion ½ cup, cut into cubes
Capsicum 1, julienne
Cabbage ½ cup
Ketchup 4-5 tbsp
Salt ½ tsp
Chicken stock ½ cup
Garlic chopped 1 tbsp
Vinegar 2 tbsp
White pepper ½ tsp
Cornflour 1 tbsp (dissolved in ¼ cup of water)
Chili garlic sauce 2 tbsp
Sugar 2 tbsp
Egg, fried for garnish. (optional)
Green onion leaves, for garnishing


Method:

  1. Boil noodles for 5 minutes, strain and let them dry.
  2. Heat oil in a wok, deep fry noodles in batches (to form a nest) till crisp and keep aside.
  3. In a large pan, heat ¼ oil and saute chopped garlic.
  4. Add the chicken and prawns and saute until cooked through.
  5. Now add all the seasonings and saute for 2 minutes.
  6. Add all the vegetables, add chicken stock, when it starts to boil add dissolved cornflour.
  7. Stir continuously till the gravy is thick.
  8. Spread gravy over fried noodles nest in a platter.
  9. Top with fried egg (optional) and garnish with green onion leaves.
  10. Serve! :D

Saturday, May 26, 2012

Cold Coffee


For all the coffee lovers out there, here is a simple cold coffee recipe to beat the summer heat. 



Ingredients:

Milk 2 cups
Instant coffee 1 tbsp, heaped
Sugar 3-4 tbsp
Water ¼ cup
Tetra Pak cream 
Ice cubes


Method:

  1. Dissolve the coffee and sugar in lukewarm water, allow it to cool.
  2. Blend together the milk, sugar, dissolved coffee and ice cubes till it's frothy. 
  3. Pour in a serving glass, add a dollop of cream on top, sprinkle some coffee and serve! :D 

Saturday, May 12, 2012

How to Whip Cream.


Whipped cream is never available in Pakistan, or at least I haven't seen it in any super stores yet. Today I'll share some very important points of how to make your own whipped cream at home with y'all.

Firm whipped cream 
What You Need:

Nestle Creations cream, 1 packet
Icing sugar 2 tbsp
Mixing bowl
Electric beater or whisk


Method:
  1. In a large bowl, use a whisk or a beater to whip cream. 
  2. Whip the cream into soft peaks until it clings when the whisk or beater is lifted. This can be used in making mixtures, such as mousse. You can also add icing sugar at this point and beat again.
  3. For firm peaks, continue to beat until the cream holds firmly to whisk or beater. This can be used for decorations of desserts. 
Tips:
  • Make sure not to over-beat, cream will then become grainy and butter-like. 
  • Sweeten cream with icing sugar when it starts forming soft peaks.
  • Always chill a large empty bowl, and whisk or the beater for at least 15-20 mins before whipping the cream.
  • Make sure your cream is always super chilled.
  • You can also put the bowl of cream over a bowl of ice-cubes and beat.
  • Any cream can be whipped as long as it has 40% fat content in it.

Thursday, May 10, 2012

Eggless Chocolate Mousse


Is there any better dessert than chocolate mousse? The mousse is light, airy, extremely delicious, and has a soft silky touch to it with just the perfect amount of sweetness. 

The French use egg whites, separated and whipped in chocolate mousse. But we figured many people may not be so keen on using raw eggs in their desserts. So this one is made with gelatin instead. This is the easiest chilled dessert I have ever made. It is simple, quick and oh-so-easy to make. 




Ingredients:

Milk 2 ½ cups
Cocoa powder 2 tbsp
Cornflour 1 tbsp, heaped
Whipped cream ½ cup
Sugar 4-5 tbsp
Gelatin 1 tbsp, heaped
Vanilla essence 1 tsp
Chocolate 50 grams


Method:
  1. Dissolve cocoa powder and cornflour in ½ cup of milk.
  2. Add the remaining 2 cups of milk in a pot, and let it simmer on low heat.
  3. Pour in the dissolved cocoa powder and cornflour mixture gradually. Keep stirring, so it doesn't form any lumps.
  4. Add the sugar and chocolate, and let it cook until chocolate melts and the mixture is slightly thick in consistency. Remove from stove.
  5. Let this mixture cool at room temperature, stir every now and then, now add vanilla essence, and fold in the whipped cream with the help of a spatula.
  6. Now take a sauce, dissolve gelatin in ¼ cup of water for 2 mins on very low heat.
  7. Add the dissolved gelatin in the milk mixture. 
  8. Beat it with the help of beater for 1-2 minutes. Or you can also whisk it.
  9. Pour the mixture in serving bowl or individual cups. And put it into the refrigerator to set for at least 5-6 hours, preferable overnight. 
  10. Garnish with white chocolate, or whipped cream. Serve chilled! 
* If you cannot find Halal gelatin in your country, then use ¾ tbsp of agar agar powder

Tuesday, May 8, 2012

How to Test Yeast, Baking Powder and Baking Soda for Freshness.



Do you ever wonder if your yeast, baking powder and baking soda are fresh? If you haven't used these products in a while and you're unsure about their freshness, I have perfect methods for you to do so. If the yeast, baking powder and baking soda aren't fresh, your baked good won't rise properly.


It is recommended that you test your yeast to determine the strength, freshness and ensure that it is still active. If it's not, you are going to regret it. With expired baking soda, you can technically still use it for cleaning as it might have some potency remaining, but it will not be powerful enough to be used for baking. Using expired baking powder is a complelety different story. With that, you'll only end up with flat cakes etc and unfortunately, there's no remedy for that.


So, before you chuck these products away, check to see if they're still viable.

Here's how.

Testing Yeast:

Add a tsp of yeast in some warm water (make sure the water is NOT HOT otherwise it will kill the yeast, it has to be finger-bearable warm) then add a few pinches of sugar and keep it covered for about 10-15 minutes. If it doesn't froth, then the yeast isn't active and you might need to replace it. 

Testing Baking Soda:

Pour a few tablespoons of white vinegar into a small bowl. Add 1/2 teaspoon baking soda -- if it's fresh, the mixture should fizz and bubble furiously. If it doesn't have a strong reaction, then you might want to consider tossing it and buying a new box or just setting it aside for cleaning pots and pans.
Testing Baking Powder:

Pour a few tablespoons of warm water into a small bowl. Add 1/2 teaspoon baking powder to the warm water -- the mixture should fizz moderately if the powder is fresh. If there is no reaction, then chuck it and buy a new canister of baking powder.

Source: link

Friday, May 4, 2012

Chili Chicken




Ingredients:

Chicken boneless ½ kg
Salt ½ tsp
White pepper ½ tp
Egg 1
Cornflour 1 tbsp heaped

Method:
  1. Mix the ingredients listed above in a bowl. Put boneless chicken pieces in it.
  2. Cover and let it marinate for at least half an hour.
  3. Heat oil in a wok, and deep fry chicken pieces until cooked through.
For the Gravy:

Oil ¼ cup
Garlic chopped 1 tsp heaped
Ginger chopped 1 tsp heaped
Red chilies dry 7-8 
Salt ½ tsp
Red chili powder ½ tsp
Sugar 1 tsp
White pepper ½ tsp
White vinegar 2 tbsp
Chili garlic sauce 2 tbsp
Soy sauce 1 tbsp
Sesame oil 2 tbsp (optional)
Cornflour 1 tbsp (dissolved in ½ cup of water)

Capsicum 1 (remove seeds and cut into squares)
Onion 1 medium (cut into squares)
Green onions 2-3 tbsp

Method:
  1. Heat oil in a wok. Add chopped ginger and garlic. Fry until golden brown in color. 
  2. Add dried red chilies. Fry for a minute.
  3. Add all the seasonings and sauces, stir fry on high flame for 2-3 minutes.
  4. Now put the fried chicken pieces, and sugar in it. Slow down the flame, and let it cook for at least 5 minutes.
  5. Add dissolved cornflour and keep stirring until the gravy is thick in consistency. 
  6. Add vegetables, sesame oil. Serve with egg fried rice.

*Sesame oil really enhance the flavor of your dish, it also gives it a glossy finish and special aroma. I always use it in Thai/Chinese cuisines and soups. 

How to Make Self Rising Flour.


Self-rising flour is simply all-purpose flour with leavening agents added to help baked goods rise. As self-rising flour costs more than all-purpose flour, many people do not keep it on hand. So if you have a recipe that calls for it, you can make your own. It's very easy to make self-rising flour at home with just a few ingredients you likely already have in your cupboards. 

  1. Take a cup of all-purpose flour. 
  2. Now measure 1½ tsp of baking powder, and ½ tsp of salt. Put it into the all-purpose flour.
  3. Stir with the wooden spoon until the ingredients are combined. 
  4. Place it in a air-tight container. Label it self rising flour. 
  5. And make sure to keep it cool and dry until you use it.



Sunday, April 29, 2012

White Chicken Karahi


Its a recipe for people who don't like tomatoes or onions in their food. But this white chicken karahi won't let you feel that something is missing. It tastes absolutely delicious with hot naan or tandoori roti. 




Ingredients:

Chicken 1 kg (cut into 12 or 16 pieces)
Oil ½ cup
Salt 1 ½ tsp
Freshly crushed black pepper 1 tsp
Zeera roasted and crushed 1 ½ tsp
Ginger paste 1 tsp
Garlic paste 1 tsp
Chinese salt ½ tsp (optional)
Garam masala ½ tsp
Lemon juice 1 tbsp
Cream 4 tbsp
Yogurt beaten ½ cup


Green chilies 5-6 
Ginger (in into julienne) 2-3 tbsp
Coriander leaves chopped 2-3 tbsp


Method:

  1. Heat oil in a wok, add ginger and garlic paste. Fry a little.
  2. Add chicken pieces, fry for another 5-6 minutes on high flame.
  3. Now put all the mentioned ingredients except last three. Stir well.
  4. Slow down the heat and put karahi on dum for at least 10 minutes on low flame, until oil floats on top. 
  5. Garnish with green chilies, ginger and coriander leaves.
  6. Serve with hot naan or tandoori roti.




Friday, April 27, 2012

Hakka Noodles



Hakka Noodles a simple stir fried noodles with whole lot of flavors belongs to the Indo-Chinese cuisine; an insanely popular and widespread cuisine in India though, it has no resemblance to authentic Hakka or to any Chinese dishes. I have had it in India countless times. Chef Zakir taught this recipe 3-4 years ago which tasted exactly like the one I had in India, its favorite in our home since then.

Ingredients:
Chicken breast fillet 1 (cut in cubes or julienne)
Cabbage 1 cup (cut in julienne)
Capsicum 1 (cut in julienne)
Salt 1 tsp
Red chili flakes 1 tsp
Ketchup 3 tbsp
Chili garlic sauce 3 tbsp
Oyster sauce 1 tbsp
Soy sauce 1 tbsp
Worcestershire sauce 1 tbsp
Garlic chopped 2 cloves
Oil ¼ cup
Spaghetti or Egg noodles boiled 1 packet
Green onions chopped 1-2

Method:
  1. Heat oil in a nonstick wok. Add chopped garlic, fry until golden brown.
  2. Add the chicken, cook until tender. 
  3. Now put all the mentioned sauces and seasonings in the ingredients list, stir-fry for 2-3 minutes on high flame.
  4. Now add the boiled noodles, give a good toss and saute it for another minute or so.
  5. Make sure noodles won't stick at the bottom of the wok.
  6. Sprinkle the chopped green onions, combine well.
  7. Serve hot! 


Wednesday, April 25, 2012

How to Make Buttermilk!


Buttermilk is traditionally a by-product of butter-making – the liquid that is left over after butter is churned from cream. It has a slightly sour, acidic taste, it can also be used to replace milk for a healthier milkshake.  Use it in your baked goods such as muffins, scones, pancakes, red velvet cupcakes, waffles, and more. Try experimenting and you'll find that you can have rich, tender and moist baked goods. 

You don't get buttermilk easily in Pakistan. So what to do when a recipes calls for it? Well, this substitute works amazingly well and it only takes few minutes. So, no need to buy buttermilk even if it's available! 

You just need two ingredients for this:
  1. Take one cup of milk.
  2. Add 1 tbsp of white vinegar or lemon juice in it. Mix.
  3. Let it rest for 5-10 minutes, then use as you please.

Sunday, April 22, 2012

How to Make Curd Cheese at Home.


Curd cheese is very similar to cream cheese but with a lower fat content in it. This can be used in Cheesecakes recipe instead of cream cheese which is very expensive. It gives the same rich texture. The idea of using curd cheese in cheesecakes is very economical, now you can make them too while staying in your budget (P.S. I'll be posting a cheesecake recipe very soon, Insha'Allah! ;)). 


Anyway, let me begin with the instruction. 



  1. Take ½ kg curd. Put it in a muslin bag, hang it above a bowl and leave it to drip for at least 3 hours.
  2. Remove the dried curd from the bag after 3 hours and put it in the fridge. Use according to the recipe.
  3. ½ kg curd gives you approx a cup full of curd cheese.

You can also use this as a spread. Add your favorite seasoning in curd cheese and spread it on toast and enjoy as breakfast or snack. My favorite is freshly chopped garlic and mint leaves. Please keep it in airtight container in the refrigerator if you're going to use it as spread. Use within a week.

Thursday, April 19, 2012

Spicy Corn Salad


This is a great Indian style summer salad and have been very popular as side dishes in many countries; and it is undoubtedly one of the most simple, delicious and healthy snack. 


Ingredients:
Sweet corn 1 cup 
Onion chopped 3-4 tbsp
Chaat masala ¾ tsp
Green chilies 1 chopped
Lemon juice 1 tbsp
Red chili powder ½ tsp
Mint leaves chopped 1 tbsp
Salt to taste
Mint leaves chopped 1 tbsp
Turmeric powder a pinch


Method:

  1. If you're using canned corns, then drain the can water and boil the corns in 1-½ of clear water with salt, red chili powder and turmeric. 
  2. Let them boil for 5-6 minutes until tender.
  3. Drain all the excess water.
  4. Now take a separate bowl, add corn, chopped onion, chaat masala, green chilies, lemon juice,  mint and coriander leaves.
  5. Toss it well, and serve! 

Saturday, April 14, 2012

Girl who knows how to make your tummies smile!


Girl who, at the age of only 17, owns a home based bakery called Blissful Delights. Some of you already know her, but for others who don't, her name is Hafsa Zulfiqar. 

Hafsa has been baking since she barely turned a teenager. She started a baking business at home almost a year ago which has now reached new heights. I've been meaning to try some of her baked stuff since a while and I don't know why I waited so long. Anyway, I recently placed an order for the infamous Giant Chocolate Chip Cookies and I have to tell you people, she wasn't kidding about the size of these cookies. They're literally humongous! Barely fit the palm of my hand. Don't believe me? See the next picture. 





I'm really struggling for words whilst writing this post. I mean, what should I compliment more? The accuracy of delivery timing or the perfectly baked cookies? The cookies are so incredibly delicious, filled with LOTS of Hershey's chocolate chips. If you're a chocolate lover, this is your delight!

Hafsa's passion for baking coupled with her cuteness and innocence is reflected in all her baked items. She takes orders for customized cakes and cupcakes within Karachi but a box of 12 cookies is just for Rs. 1000/-  and can be delivered ALL OVER Pakistan. The best part is, you can pay the cash on delivery. No hassle of bank accounts etc. 

Everything on her cakes and cupcakes are EDIBLE! She even use edible markers. What else do you want? I'll post some of her baked goods images below:

A whole family members on a cake. How awesome is that? :D
A 3D Handbag Cake!
An elegant wedding cake to make your wedding memorable.. :)
Fruit Ninja Cake

Graduation Cupcakes

Angry Birds Cupcakes
Mehndi Cupcakes. Isn't that dhol so friggin' cute? :D

I would love to tickle your palates with more of these pictures, but owing to lack of space here, I suggest you check the rest out on her
facebook page and be amazed. Also, don't forget to leave her a kind message and try out all those lovely delights.

While you are drooling at those images, I'll go nom on my cookies. You have no idea what you're missing out on. 

Saturday, March 31, 2012

Chicken Thai Noodles


This quick and easy recipe is to die for! Spicy in taste, you can just whip up this recipe and look like a pro in about half an hour. Serve it to suit your taste with either prawns, beef or chicken.




Ingredients:

Egg noodles boiled 1 small packet
Chicken 1 breast fillet (cut into cubes or strips)
Capsicum 1 cut into julienne 
Cabbage sliced 1 cup 
Carrot 1 cut into julienne
Mushrooms 3-4 sliced
Crushed garlic 1 tsp heaped
Salt ½ tsp
White pepper ½ tsp
Red chili flakes ½ tsp
White vinegar 1 tsp
Soy sauce 1 tbsp
Fish sauce 1 tsp (optional)
Brown sugar 1 tsp
Oyster sauce 1 tbsp
Chili garlic sauce 1 tbsp
Oil 2-3 tbsp

Method:
  1. Warm up a wok or large frying pan on a medium-high flame. Add oil and crushed garlic, stir-fry until golden in color.
  2. Now add chicken, continue stir-frying until the chicken is cooked.
  3. Put all the mentioned seasonings and sauces in the ingredient list. Add vegetables and mushrooms, fry for a minute.
  4. Immediately add boiled egg noodles, toss it well with the help of two wooden spoons. 
  5. Stir-fry in this way for another 1-2 minutes. 
  6. Squeeze fresh lemon juice on the top, and serve. Enjoy! 


Serves: 2-3 people

Tuesday, March 27, 2012

Chocolate Chip Pancakes


This is quicker and easier than the previous version of pancake recipe. However, the taste is pretty similar. The best part about these pancakes? Chocolate oozes out as soon as you take the bite! Nothing can lift up your mood better than this in a bad morning. 


Ingredients:

All-purpose flour 1 cup
Eggs 3
Milk 1 cup
Baking powder ¼ tsp
Chocolate chips ½ cup
Caster sugar 2 tbsp
Vanilla essence ½ tsp

Method:
  1. Whisk all the above ingredients except chocolate chips into a thick runny batter.
  2. Stir in chocolate chips.
  3. Pour ¼th cupful of batter on a warm, greased griddle and brown the pancake on both sides. 
Tip: Once the pancake begins to bubble around the edge it's ready to flip. 

Sunday, March 25, 2012

Kung Pao Chicken


I learnt this recipe around 4-5 years ago in a cooking class by Shireen Anwar. Kung Pao Chicken is my family's favorite since then. It is very easy to make, and you can be as sloppy with the measurements as you want. The thick sauce gravy, with crunchy peanuts (which unfortunately I didn't have today) with spiced chicken tastes heavenly! You can't go wrong with this recipe. 



Ingredients for Chicken:

Chicken boneless (cut into 2'' cubes) ½ kg
Salt ½ tsp
White pepper ½ tsp
Egg 1
All-purpose flour 2 tbsp
Cornflour 3 tbsp slightly heaped


Method:
  1. Whisk all-purpose flour, cornflour, salt, white pepper, and egg in a clean bowl.
  2. Add chicken cubes, mix well.
  3. Deep fry on medium-low flame till the chicken is cooked and tender. 


For Gravy:

Oil ¼ cup
Garlic chopped 1 tbsp
Onion sliced 1
Carrot 1 (cut into julienne)
Ketchup 3 tbsp
Worcestershire sauce 1 tbsp
HP sauce 1 tbsp
Sugar 2 tbsp
Salt ½ tsp
White pepper ¼ tsp
Chicken cube 1
Cornflour 1 tbsp dissolved in  ½ cup of water
White sesame seeds 1 tbsp
Unsalted peanuts ½ cup (optional)
Orange food color few drops (optional)


Method:
  1. Heat oil in a pan, add crushed garlic, fry till golden brown. 
  2. Add sliced onion, fry until it's soft.
  3. Now put all the seasonings and sauces in the pan along with the chicken cube and a cup of water. Let it simmer on high flame.
  4. Add dissolved cornflour and stir it constantly to avoid forming lumps. 
  5. When the gravy is thick, add carrot, and fried chicken. Cook for another 2-3 minutes.
  6. Serve with Garlic Fried Rice, Egg Fried Rice, or plain rice! 

Saturday, March 24, 2012

Semolina Shortbread


This is the easiest baking recipe I've ever come across. The flavor is extremely buttery, crumbly, and flaky. You can make this even if you don't know how to bake. Trust me. Please do try this recipe!




Ingredients: 

Unsalted butter (must be room temperature) 100 grams
All-purpose flour 10 tbsp
Caster sugar 4 tbsp slightly heaped
Semolina 4 tbsp
Vanilla essence ½ tsp


Method:
  1. First of all, preheat the oven at 180 degrees C.
  2. Now beat the butter to soften it, then beat in the caster sugar, vanilla essence, followed by semolina, and sieved all-purpose flour. 
  3. Finish off with your hands until you have a smooth mixture that doesn't leave any bits in the bowl. 
  4. Now lightly press this mixture evenly into 8'' by 8'' baking pan with the help of spatula. Do not grease it. 
  5. Prick it all over with a fork or knife. 
  6. Bake it for at least 20 minutes on the center shelf of the oven until it turns gold and firm from the center. 
  7. Remove it from the oven. Cut it into any desired shape using a sharp knife. 
  8. Store it in an airtight tin.

Saturday, February 25, 2012

French Toast


I love french toasts!! These bread slices soaked in egg and milk mixture then fried are ideal for breakfast. And it's super duper easy! Serve them with maple syrup, jam, butter, sprinkle icing sugar on the top, or serve as it is. I do not cut the edges of bread because I love how it gets crispy after frying. You can cut 'em, if you want!






Anyway, here is the recipe.


Ingredients:

Medium bread slices 5-6 
Egg 1
Milk 1 cup
Sugar 3 tbsp
Vanilla essence ½ tsp
Cinnamon powder a pinch (optional)
Oil 3-4 tbsp for frying



Method:
  1. Simmer milk with sugar and cinnamon powder for just 4-5 minutes. Let it cool at room temperature.
  2. Add egg, and vanilla essence, whisk until combined well.
  3. Heat oil in a nonstick frying pan.
  4. Dip the bread slices in the mixture. Take them out immediately, don't let it soak for too long or the bread will break. Fry them on medium-low flame until golden brown in color.
  5. Serve hot! 

Sunday, February 12, 2012

Achaari Koftay




Ingredients for Koftay:

Mutton mince ½ kg 

Salt 1 tsp
Red Chili powder 1 tsp
Zeera powder 1 tsp
Garlic paste ½ tsp
Ginger paste ½ tsp
Besan 1 tbsp
Yogurt 2 tbsp
Garam masala powder 1 tsp


Method:


Mix the above ingredients in mutton mince. And make medium-sized balls.


Ingredients for Achaari Masala:

Whole coriander seeds 1 tbsp
Saunf (fennel seeds) 1 tsp
Kalonji 1 tsp
Rai daana (mustard seeds) 1 tsp
White zeera (cumin) 1 tsp
Methi daana (fenugreek seeds) 1 tsp


Method:

Roast all the ingredients mentioned above, and grind into
 powder.

Other Ingredients:


Curry leaves 10-12

Red chilies whole 6-8
Kalonji ½ tsp
Garlic paste ½ tsp
Ginger paste ½ tsp
Turmeric powder ¼ tsp
Red chili powder 1 tsp
Yogurt (beaten) ½ cup
Salt 1 tsp
Roasted zeera 1 tsp
Fried onion 1 small
Oil ¼ cup
Green chilies 3-4
Coriander leaves for garnishing

Method:

  1. Heat oil in a pan, add curry leaves, whole red chilies, ginger, garlic paste, red chili powder, kalonji, haldi, yogurt, salt, roasted zeera, and fried onion. Saute until oil comes on top. 
  2. Now add the achaari masala, and green chilies. Mix well. Add the koftay. Do not use spoon now. Stir the pan lightly. Cover and cook on dum for 10-15 minutes.
  3. Garnish with coriander leaves. Serve with chapaati or plain naan.








Saturday, January 21, 2012

Chicken Parcels





Ingredients:

Chicken 750 grams (12 pieces)


Elbow macaroni 1 cup (measured before boiling, half boiled for just 4-5 minutes)
Peas blanched 1 cup
Potatoes 1 cup (raw, cut into small cubes)
Carrot 1 cup (raw, cut into small cubes)
Sweet corn 1 cup


Ingredients for marinade:

Ginger paste 1 tsp
Garlic paste 1 tsp
Salt 1¼ tsp
Crushed black pepper 1 tsp
Red chili powder 1 tsp
Lemon juice 3-4 tbsp
Yogurt 2 tbsp
Oil ¼ cup
Green chili paste 1 tsp
Coriander leaves 3-4 tbsp
Garam masala ½ tsp
Roasted cumin 1 tsp


Aluminium foil cut it into 8 by 8 inches square.


Method:
  1. Put all the ingredients listed under Ingredients for Marinade (including oil) in a large clean bowl. Whisk well.
  2. Now take another bowl, put macaroni and vegetables in it. Add only 4-5 tbsp of the marination. Toss it.
  3. Mix chicken pieces in the remaining marination mixture. Leave both bowls at room temperature to rest for at least 4-5 hours. 





  4. Take foil, put 4 tbsp full of veg and macaroni in the center of the foil, make bed of it. Put one chicken piece on it, pour about 1 tsp of chicken marination juice on it. 
  5. Fold each side so they overlap each other. Close the edges together to make loose square shape parcel, seal tightly. Repeat the same process with rest of the chicken.




How to make steamer at home:

  1. Take a big pot, fill it with 3-4 cups of water. Place strainer in the center of the pot carefully.
  2. Turn on the stove on high flame, cover the pot with lid, and let it generate steam for at least 15-20 minutes before putting in the parcels.
  3. Carefully uncover the pot, add parcels in a single layer (as shown in the above image). Cover with lid tightly.
  4. Steam it for at least 20-25 minutes on medium-low flame until the macaroni and vegetables are tender and chicken is cooked through. Repeat with remaining parcels once these are done.

Serve with Garlic Bread


Note:

  • Make sure to put the seal of the parcels upward when putting them to steam.
  • If you are making it for dinner, marinate everything in the morning. If serving for lunch, do it a night before for best results.
  • You can also bake these parcels for about 15-20 minutes (depending on your oven) at 200 degrees centigrade. 
  • Make certain that the water does not touch your parcels through strainer.


Thursday, January 5, 2012

Paneer Tikka





Ingredients:

Paneer 1 cup (cut into fairly large cubes)
Salt to taste
Yogurt beaten 2 tbsp
Red chili powder ½ tsp
Turmeric (Haldi) powder ¼ tsp 
Tandoori masala (any brand) 1½ tsp
Lemon juice 1 tbsp
Garam masala powder ¼ tsp


Oil 1-2 tbsp (for grilling)


Method:
  1. In a clean bowl, mix all the mentioned ingredients except oil. Put paneer cubes in it. Mix gently
  2. Add oil in a frying/grill pan. Grill till paneer is light golden brown in color. Do not overcook or the paneer will become rubbery. 
  3. Sprinkle some chaat masala, if you want. Garnish with lemon wedges. Serve right away. 


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