Sunday, September 30, 2012

Alloo Paratha ( potato flat breads)


Today I got lots of time on my hand so I'm posting the recipes I cooked over the week ,and I thinks that what

I should do take pictures as I cook and then post it whenever possible.i cooked some Alloo paratha ( potato flat bread) ,I cooked those after a long time on my husband's request.

Here is the recipe:


For bread:

3 cups whole wheat flour ,1 cup extra for dusting

Salt to taste
Water enough to make soft dough

For filling

5- 6 boiled, peeled and mashed potatoes

Red chilli powder 1/2 tsp

Garam masala powder 1/2 tsp

Chaat masala powder 1/2 tsp

Crushed red chilli 1/4 tsp

Cumin seeds crushed 1/2 tsp

Coriander seeds crushed 1/2 tsp

Salt to taste

Onion one medium finally chopped

1/2 bunch cilantro chopped

Oil for frying


Mix flour and salt ,and then as much water to make soft dough.Let it rest for 15 to 30 mins covered in fridge

Heat a flat griddle on medium high heat

In your mashed potatoes add all powdered spice, salt ,chopped onion and cilantro.Mix very well.

After 30 mins take a golf ball size dough and make it into a round ball,then flatten it with your hand about two to three inches disc,put three heaping tsp ,now bring the dough from side and completely cover it on top don't leave any holes.

Now dust your surface with flour and place your filled ball on that surface ,dust some flour on it also and also on your rolling pin,then very gently press your filled ball down ,working to make a flat but carefully sprinkle some more flour to keep it from sticking to the surface.Flatten it out to around 8 to 10 inches,small rip on the side and middle might happen ,but no worries you can still cook it.

Carefully pick up your bread and place it on a hot griddle and cook for 10 to 12 secs and then flip it over with a flat spatula.

Now cook it for a while until it lightly brown specks appear on that side and then turn over

and cook other side until brown specks appear on that other side .At this point you can put oil on both side and fry it a bit until crunchy and brown

Serve hot with omelet,jam or achar(pickle,available at south Asian stores)and enjoy!!!


Tutti fruiti trifle

When I got the invitation for Eid party,first let me explain you what Eid is?


It's a Muslim holiday after 30 days of fasting in the ninth islamic month of Ramadan,it's a reward from Allah(god) ,Muslim wear new and pretty clothes,give gifts or eidi (money) to the kids.Its celebrated on the first three days of the tenth luner month of Islamic calendar" Shawwal".

This Eid party is being celebrated after a while from Eid itself but as long as its party and Eid party so what's the better excuse,so it was a potluck I right away volunteered to make dessert and my favourite trifle.

Here are the ingredients:

Plain cake cut into slices( by the way I made the cake from scratch and recipe can be found here


Heavy whipping cream whipped with 1/2 cup sugar

Jello any flavor I made orange and fruit punch

1 each Instant pudding mix vanilla, white chocolate and cheesecake flavor

Milk 5 cups

Dried cranberries 1/4 cup

Caramel chips 1/4 cup

Cut up fruits into bite size pieces( I used red grapes halved,peaches juilliene,pineapple chunks

From a can and reserve the 1/2 cup juice)


Whisk instant pudding mixes into milk till its completely incorporated and chill it covered

Layer a deep container with cake first,put the juice from the pineapples on the cake pieces so its not dry


Now put the layer of pudding mix on top of cake layer evenly


Now put a layer of jello ,chopped fruits,dried cranberries, caramel chips


Then putting a thick layer of whipped cream on top of it,

Repeat layer until you reach almost top of your bowl

Decorate your top layer as you wish for ,it's nothing specific its your choice how you layer it and how you decorate e it will surely come out great!!!enjoy and receive lots of compliments at the party if you are taking it to one otherwise enjoy yourself:))




Mazaidar veal biryani(tasty veal pilaf)

Assalamo alaikum,

It's been a while a made some biryani , it's a special dish for special occasions and today specially Friday and my two kids are getting hotshot awards at their school,I'm so excited and happy for them yay!!!!

So here we go


For curry

2 pd veal cut into medium size pieces

4 onions sliced

5 medium size tomato chopped

5 garlic clove shredded

2 tsp ginger chopped

2 tsp corriander powder

11/2 tsp chilli powder

Salt to taste

1/4 tsp turmeric powder

2 cardamom

1 bay leaf

1/2 inch cinnamon stick

6 black pepper corn

4 cloves

1/2 cup plain yogurt

2 green chillies

Oil 2 tbsp

For rice:

3 cups saila basmati rice (parboiled rice ,can be found at south Asian store)


Soak it for 45 mins

Mint leave 1/2 bunch

1 bay leaf

5 Blake pepper corn

2 cardamom

3 cloves

1/2 inch cinammon stick


One green chili

1 tsp cumin seeds

1 small onion fried

1/2 bunch cilantro

Pinch of orange food coloring



In a pot heat oil and then 4 sliced onion and brown


and add garlic and ginger cook on medium high heat until it fragrant,until its fragrant


Add washed meat ,bay leaf, cardamom, cloves, cinnamin stick,pepper corns to it and cook it on high heat after a few minute around 5 minute add yogurt to meat and cook again on high heat avoiding any burning.


Now add chopped tomatoes cook and then add corriander powder, chilli powder, salt and turmeric ,cook on high for 4 minutes, after that add 1/4 cup of water and cook on low heat until meat is tender ,around an hour or so.


When meat is tender put your curry aside.

Fill a big pot with water add your whole spices and mint leaves in it and 2 tsp of salt and bring it to boil


Add your soaked rice to boiling water and cook until your rice is almost tender and drain it in a big sieve.


Now the interesting part begins that is layering your biryani , alternatively layer your pot with rice, curry ,chopped cilantro , chopped mint , fried onions , rice ,curry , chopped cilantro and mint,fried onions , sprinkle food coloring .


Now cover your pot the lid and put in on a flat griddle ( tawa) on the stove ,for 2 to 3 minutes high heat and then lower the heat ,put it on dumm ( it will infuse the flavors of curry into the rice) for almost 20 mins.When you will lift the lid carefully you will see steam coming out and rice will be completely tender and delightful aroma coming out .

Serve your Mazaidar veal biryani with raita and salad. enjoy!!!

Raita Recipe:

1 cup yogurt

1/4 tsp cumin seed roasted and grinder


Salt to taste

Water ( optional)


Mix together grounded cumin seeds, salt and yogurt .enjoy with biryani






Wednesday, September 26, 2012

Crispy Fried Chicken


Hi ! I made some fired chicken the other day and I would like to share it with you guys , hope you will like it when you try it !!!


1 whole chicken without skin and small pieces

For marinating

2 tbsp soya sauce

1/2 tsp red chill

1/4 tsp black pepper ground

For coating

2 eggs beaten

1/2 cup each corn starch and rice flour (easily available at south Asian stores)

1 cup flour

1/4 tsp black pepper ground

1/2 tsp chilli powder

1/2 tsp salt

Oil for deep frying


First marinate your washed and dried chicken with soya sauce,chilli powder,black pepper and keep it covered in the fridge for at least an hour ,

and mix your dry coating ingredients togather in a deep container. After an hour take the chicken out and put your oil on a medium high heat in A deep wok.Now for coating your chicken first dip it in beaten eggs and then in dry mixture turning it around to coat properly and place your coated in plate.

Check your oil it should be hot but not so much that when you put your chicken in it turns brown right away , now turn your heat down to medium low and add your chicken pieces


Dont crowd your wok may be 4 or five pieces at a time ,fry until golden brown outside ,tender and soft inside.

Enjoy your crisp fried chicken with mash potatoes ,cabbage slaw and !!!