Month: June 2016

Chicken Chilli Pakoras for Iftar

This Ramadan I am trying all the quick and easy recipes I’ve found on internet. Recently found the recipe of Chicken Chilli Pakoras which is perfect for Iftar.

Ingredients:

  • 12 Big Green Chilies ( they are not the hot ones. The taste is similar to capsicum)
  • 1 cup Oil for deep frying the chilies

For the Filling

  • 1/2 kg of Chicken breast
  • 1/2 tsp Chili Powder
  • 1/4 tsp Tumeric Powder
  • 1/2 tsp Garam Masala
  • 1-2 tbsp lemon juice
  • 1 tbsp Oil
  • Salt to taste
For the batter
  • 1 and 1/2 cup Chickpea powder / Besan
  • 1/2 tsp Chili Powder
  • 1/2 tsp Ajwain /Carom seeds (Optional)
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Baking Powder ( Optional – it helps to make the batter cover crisp)
  • Salt to taste

chicken chili pakoras

Method:

  • Heat 1 tbsp oil in pan, cut the chicken breast in strips and put it in a frying pan with red chili powder and salt. Add the turmeric and mix well. Now add garam masala and the lemon juice and mix well. Adjust the seasonings as per your taste.
  • Wash and clean the chilies. Slit them in the center and remove all the seeds. Keep the stalks intact. Stuff the chilies with the chicken strips mix and set aside.
  • In a bowl, mix all the ingredients for the batter and gradually add water till you get a thick batter.
  • Heat oil in a deep frying pan. To test if the oil is ready, drop a little batter if it rises immediately to the surface and sizzles, the temperature is correct. If it browns quickly it means it is too hot, in such a case, turn the heat down. If it sinks to the bottom and does not simmer it means it is not hot enough. The pakoras will absorb too much oil and remain greasy, adjust the heat accordingly.
  • Dip the stuffed chilies in the batter and deep fry in the  oil till they are golden brown. Fry over medium heat and strain on paper towels to drain the excess oil.
  • Serve hot with ketchup or green chutney.

Achar Gosht with Naan for Sehri

Sehri can be very boring. Lots of people ate sehri half asleep. To make it interesting I made Achar Gosht with Naan using NationalFoods MadeEasy recipe. National Foods made it quite easy for a people like me who cooked occasionally. I shared the whole story on my snapchat. Here are some the highlights.

Achar gosht

Achar gosht

naan

 

And that was the final look . . .

achar gosht

Achar Gosht Recipe can found here.

Naan Recipe:

Ingredients:

  • 1 cup all-purpose flour (plain flour, Maida)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon of salt
  • 1/4 teaspoon sugar
  • 1/4 cup yogurt at room temperature
  • 1-1/2 tablespoons oil
  • About 1/4 cup look warm water
  • Also need 1/4 cup all-purpose for rolling
  • Some black cumin and sesame seeds for topping

Method

  1. Mix the dry ingredients together, add 1 tablespoon of oil and yogurt mix it well. Then add the water gradually to make very soft dough but not sticky. Knead the dough on a lightly floured surface, knead the dough well. Apply light oil to the dough and cover. Let the dough sit for about 3 hours in warm place.
  2. Dough should be about 1-1/2 time, knead the dough again on floured surface. Divide the dough in four parts, lightly roll into the flour, cover the balls and let it sit for about five minutes before rolling.
  3. Roll the naan one at a time on a lightly floured surface little less than 1/4 inch thick. Sprinkle some black cumin or sesame seeds on the top of the naan.
  4. Heat the tawa on medium heat, to check if tawa is ready sprinkle the few drops of water on tawa, water should sizzle.
  5. Put water side naan over tawa, once the naan start bubbling and dough start drying, turn the tawa over flames keeping about 2 inch away from the flames to cook the naan from top. Note: yes naan will stick to tawa and will not fall of, this the reason you cannot use the nonstick skillet.
  6. Once naan browned to your satisfaction, remove, and spread the butter mix over. Place in a on a plate and cover with a cloth to keep warm until serving. Naan is ready!