Tuesday, April 29, 2014

Chicken shami kabab

Assalamo alaikum,
It's been a few weeks since I wrote on my blog so first I need to apologize to my readers for being away for some time ,I really wanted to write but these two three weeks were so hectic and busy that I couldn't get time to sit down and write something.first my dear hubby went to Pakistan to visit his sisters,then me and my hubby went out of town to attend a wedding very small trip and the third week my parents went to Pakistan ,thanks to them I could leave my kids with them to go and attend the wedding.April was filled with shopping ,meeting lots of relatives (at the wedding) and some time out with my dear hubby .i hope you are not thinking I didn't do any cooking ,our desi lives cannot survive on takeouts and frozen food we need good and fresh food but couldn't capture most of my cooking but surely share with you guys later on!! I think I have talked so must that some of you must be thinking of leaving the page but please please !!!! There is a good recipe coming up my first take on chicken shami kababs:) I have only made shami kababs with beef before and always thought chicken shami kababs would be so blah but recently when I had some at my friends house I couldn't tell the difference,so I had to think over my blah thought and had no option but chicken qeema (ground boneless chciken leg) so decided to give it a try ,asked my friend and searched over Internet and a recipes was created well actually not really I had different sources i.e my late mother-in-law (who taught me to make original beef shami kababs)and my friend and http://www.fauziaskitchenfun.com/recipes,
So here is :
Chicken Shami kababs
Chicken qeema (ground boneless chicken leg) 2pds
Chana daal 1 cup
Garlic 6-8 cloves
Ginger 1 inch thick piece chopped
Green chillies 2 medium roughly chopped
whole dried red pepper 3-4
Black pepper corn 1/2 tsp
Bay leaves 2
Black cardamom 1
Cloves 3-4
Cumin seeds crushed 1 tsp
Corriander seeds crushed 1tsp
Onion 1 medium roughly chopped
Salt to taste
Turmeric 1/4 tsp
Water 2 cups
Onion 1 medium finally chopped
Cilantro 1/2 bunch finally chopped
2 Eggs
Oil for shallow frying
In a big pot add chana daal,qeema,garlic ,ginger,green chillies,onion ,dried red pepper ,turmeric powder,water and all whole spices ,(I have mentioned above to use crushed cumin and corriander seed as chicken needs less cooking time the seeds might not cooked through and won't chop up properly )
Bring this on boil over medium high heat ,then cook it covered on simmer until chicken and chana daal is cooked (over here chana daal mostly doesn't take that long to cook but if you are doubtful soak chana daal for an hr or two in hot water)

Now if your mixture has some extra water cook it on high heat uncovered stirring frequently so doesn't get burned from the bottom.
Cool the mixture down completely ,and chop it up in the food processor or chopper
Take out chopped mixture in a big bowl and check for salt ,add if needed then add one egg ,finally chopped cilantro and onion ( at this point you can also add chopped green chillies if need extra heat)

Now shape your mixture into palm size flat discs ,
Shallow fry them in hot oil, my experience with frying theses kababs without dipping in egg was not so good as edges were breaking during frying,so I covered them lightly all by dipping them in an egg mixture I only fried around 10-12 kababs but you will surely need more egg mixture for frying all of them as the recipe makes around 25 kababs,you can freeze them too to enjoy them later !!!
I enjoyed them with chilli garlic sauce but it will be great with green chutney too!! Enjoy!!

Thursday, April 10, 2014

Nimki or khajoori (diamond shaped fried cookies)

Assalamo alaikum,
These sweet and salty snacks bring back so many memories when I was young my mom use to make them all the time ,at my house it's called "nimki" but I have heard different names for it like khajoori or qormi also,it's not a very healthy stuff but surely delicious if you put one in your mouth you can't stop yourself,goes great with afternoon tea ,my mom always use to have some in her pantry for unexpected evening guests .
I have never made these ,when Ammi was making some I got really excited so I can share this recipe with my readers and have it saved for myself too when I want to give it a try .please do try this recipe and also let me know if you guys have any traditional snack recipes which you loved in your childhood??
All purpose flour 5 cups
Sooji or samolina 1 cup
Sugar 1 cup
Salt 2 tsp or to taste
Kalonji 1 tsp
Ghee or Melted butter 1 1/4 cups
Oil for frying
In a big bowl Mix all the dry ingredients
Now make a well in the center add melted butter
Mix melted butter into dry mixture rubbing with your palm so it will become flaky
Now add water Little by little to make hard but pliable dough ,
Divide dough into four equal balls
Leave the dough to rest for 15-20 mins

Now roll out each dough ball into 1/4 inch thick
First cut into 1/4 inch thick strips and cut it diagonally to for diamond shaped dough pieces
Cut all the dough

Heat oil on a medium high heat, in a deep wok. Or karahi

Fry a small batch at a time until it's golden brown ,
Take it out in a strainer to drain out excess oil
Can be served hot with tea or coffee and enjoy!!
Let it cool and store in airtight containers and enjoy it for a almost 1-2 months (if anything left :))

Tuesday, April 1, 2014

Alloo bhujia (potato stir fry )

Assalamo alaikum,

I have never met a person who doesn't like Alloo (potatoes) ,such simple vegetable yet so my many ways you can cook it either fry , boil or mash them always good.potato is also a big helper in many recipe like I added them to my tuna kababs and it helped as binding agent ,then in my French beans sabzi it added another texture and also taste amazing in these Alloo paratha (potato stuffed flat breads) .Kids love it when you make some French fries and mash um into mash potatoes .i have a real good traditional potato recipe called Alloo bhujia it's goes great with chapati (whole wheat flat bread) and also with daalChawal (lentil soup and white rice) .I usually try to use potaotes with skin on as they also have nutrient about which you can read here and also give a great texture to potatoes just make sure you wash them good as I do using a brush designated for washing and scrubbing the dirt off my potatoes!! Im sure you all will enjoy this vegetarian recipe simple and delicious.

Alloo bhujia


Russet Potatoes 5 - 6 large

Onion 1 med thinly sliced

Oil 4 big serving spoon

Whole red chilli pepper 3-4

Chopped cilantro 1/2 bunch

Green chilli 2 chopped( optional)

Black pepper 1/4 tsp

Salt to taste



Wash and scrub your potatoes taking out all the dirt( I hope you can see the difference scrubbed and non scrubbed potatoes)


Cut them half vertically and cut into medium thick slices

Now in karahi or wok heat oil ,

Add whole red chillies cook them for 5 secs and then add sliced onions fry them until golden brown

Take onions out and set aside

Now in the same oil add sliced potatoes fry them on high until start to get little brown



Add salt and little splash of water and cook them covered until tender

Now stir fry them on high to get some more browning and dry out moisture

Sprinkle black pepper and mix well, check for if any more salt needed

Add fried onion after crushing them a bit by hand

Add cilantro and green chillies and mix again

Serve hot with chapattis or plain rice and daal.

Enjoy !!!

Your comments are highly valued here please share your experience with my recipes:)