Wednesday, June 21, 2017

Chicken and Potato Bolani/ Afghan Flat breads along with Carrot Curd and Healthy Mango Milkshake

These days during fasting, I am so much into cooking that I will be searching each and every website or youtube video for a different variety of dishes during iftar. One such recipe is this afghan dish which can be prepared using chicken or with vegetables. But I used both chicken and potatoes to make the filling for bolani, which tasted yumm along with carrot raita.
Bolani is a traditional Afghani flatbread stuffed and baked. Bolani is low in carbohydrates, calories and rich in protein, fiber, and vitamins. We can have a choice of fillings like the chicken, potatoes, spinach and so on. Here I used chicken along with potatoes which were amazingly delectable.

In this the dough is stuffed with chicken- potato filling and then shallow fried to crispy golden brown. In these spring onions are used instead of onions, but I used regular onions. These can be shaped in semi-circle or triangle like I did. These taste good along with curd or any raita. I made carrot raita, which was appetizing.

These bolani, I tasted them for the first time in Costco, where they give samples of food on Saturdays and Sundays. These were so delicious that we ended up buying a couple of packets of bolani. Everybody will like them including the kids. A perfect for guests and during parties. Along with this, I made mango milkshake, in which I added honey instead of sugar which makes it healthy and for a small twist I added cardamom powder, which gave a different and unique taste. Try this out and let me know.
For dough:
  1. All Purpose Flour- 1 Cup
  2. Wheat Flour- 1 Cup
  3. Salt- as Required
  4. Water- for kneading
For Filling:
  1. Boneless Chicken- 1 Cup
  2. Potatoes- 2 nos
  3. Onions- 1 no
  4. Garlic Cloves- 3 nos
  5. Coriander powder- 1 tsp
  6. Turmeric Powder- ½ tsp
  7. Pepper Powder- 1 tsp
  8. Salt- as required
  9. Red Chilli flakes- 1 tsp
  10. Coriander Leaves- a bunch
  1. Knead the all-purpose flour, wheat flour and salt using water until the dough forms a ball. The dough should be neither sticky nor dry. Keep this covered with a damp cloth.
  2. Boil potatoes and boil chicken. Shred the chicken into small pieces, keep this aside. Mash the boiled potatoes and add this along with the shredded chicken.
  3. Add chopped onions, grated garlic, coriander powder, red chili flakes, turmeric powder, pepper powder, salt and chopped coriander leave.
  4. Mix well using the hand. Add a little water to make it sticky.
  5. Divide the dough into 8- 10 equal balls.
  6. Roll the dough into a round disc, scoop 2 tbsp of the chicken- potato filling and spread it on the dough disc leaving the edges.
  7. Fold the three sides in the form of a triangle and seal well. Pat well to remove any air pockets. Repeat with the remaining dough and filling.
  8. Heat a pan, smear 1 tbsp of oil and shallow fry on both the sides and enjoy with carrot curd.

Carrot Curd:
  1. Carrot- 2 nos
  2. Pepper Powder- 1 tsp
  3. Salt- as required
  4. Beaten Curd- 2 Cups
  5. Cumin Powder- 1 tsp
  6. Red Chilli Powder- 1 tsp
  • Grate the carrots, add these grated carrots along with cumin powder, red chili powder, pepper powder, salt. Mix these in the beaten curd and serve.

Healthy Mango milkshake:
  1. Mangoes- 2 nos
  2. Milk- 2 Cups
  3. Cardamom Powder- ½ tsp
  4. Honey- 4 tbsp

  • Blend everything together in a blender and serve them in big glasses and enjoy.

Sunday, June 18, 2017

Orange Marmalade- A post on Father’s Day….

 Happy Father’s day
Today is father’s day and today’s post is one of my dad’s all-time favorite. Whenever my dad goes out for some grocery shopping, if he sees this marmalade, he will grab this one just like kids grab candies. He likes to spread this marmalade on toast and have it along with his morning tea. Whenever I call them, it will be morning tea time there and my mom and dad leisurely while drinking tea they will be talking to me. In between, he will be telling about this marmalade, which he loves a lot and insists me to buy and try one.

One day I thought of surprising him and this is the outcome, a golden yellow colored delicious marmalade is ready. When I showed him, he thought I bought it from the store. When I told him that it’s homemade, he was surprised and the next thing he told was “when you come here we will make a big batch and store it”. I was really happy that I made my dad’s favorite, but he cannot taste it as I am here.
This marmalade is easy to make, just that it’s a bit time-consuming. I started the process in the afternoon and by evening this got over. If kept in the refrigerator this stays fresh for long. Make sure that the glass jars used in the process are sterilized well. To sterilize the jars, dip the glass jars in hot boiling water for some time, take it out and can the marmalade in the jars.

Today for father’s day, I am dedicating this post to my dad. Try this out and let me know
  1. Oranges- 10 seedless Oranges
  2. Sugar- 3 Cups
  3. Water- 2 Cups
  4. Lemon Juice- 1 no

  1. Cut the oranges in half and squeeze out the juice completely. Using a sharp knife cut all the orange skin in juliennes.
  2. Take this orange juice and julienned orange skin in a large non-stick pan. Squeeze out the lemon in the large pan along with orange juice and skin.
  3. Add the required amount of sugar and water and cook on a medium flame.
  4. Bring the mixture to a boil. Let it cook uncovered for about 30 minutes on a low flame. By now the orange skin will become soft and well cooked.
  5. Skim off any foam that forms on top. To make sure that it is ready, place a drop of this orange mixture on a plate and keep this in the refrigerator until it’s cool. If it is firm, neither runny nor too hard, it’s done. Now this will be in golden orange color. ( If the marmalade is runny, then cook for some more time and if it is hard, add more water).
  6. Pour the marmalade into clean mason jars, wipe the rims thoroughly using a clean damp towel and store it for up to a year.

Tuesday, June 13, 2017

Oven Baked Naan and Butter Chicken without Butter

My all time favorite combination of naan and butter chicken. As Ramadan fasting is going on, I will be searching for a variety of dishes for iftar, rather than having regular food. I came across a youtube video, in which they were making chicken korma along with this naan. First I thought of making the same chicken korma which they showed in the video, but then I changed my mind to butter chicken.

In the butter chicken, the chicken is usually baked along with marinated spices and cooked in the sauce. Here the marinated chicken pieces are cooked directly in the silky and creamy gravy. Thinking about this butter chicken, when we visited my elder brother in the UK, my SIL prepared an amazing restaurant style butter chicken. The taste is still lingering in my mouth. This one, which I made is almost the same. I am glad that I tried it and it tasted incredible.

You may be surprised that butter is not added in the butter chicken. The buttery flavor of this dish comes from the cream, which we are adding at least.
After making the butter chicken I came to know that this is the easiest curries which can be prepared within no time. With just a few ingredients we get lots of flavors.
Every curry needs a bread to scoop up the sauce, So I made naan to go along with butter chicken. Usually, naan is made on a direct flame, but here it is made in the oven and within minutes this will be ready. Naan is a soft, puffy, airy bread. This is a fail- proof recipe, which you can try at any time. Try this out and let me know...

For Naan:
  1. All Purpose Flour- 2 cups
  2. Yeast- 2 tsp
  3. Butter- 2 tbsp
  4. Warm Milk- ½ Cup
  5. Salt- as required
  1. Preheat the oven to 350 degrees F.
  2. Take a tbsp of flour, yeast and 2 tbsps of warm water in a small bowl. Mix using a spoon and rest for 1 min.
  3. In a stand mixer bowl, add the flour and butter. Mix well till the butter incorporates well.
  4. In this add the yeast solution and slowly add the milk. Don’t add fully, add little by little and a bit of salt.
  5. Mix well till it forms a soft dough. Take it out and grease a bowl with oil. Keep the dough cling wrap for about half an hour to an hour.
  6. When it is time, take the fermented dough and punch it well. Make about 8- 10 balls and roll it using a rolling pin in an oval shape.
  7. Spread water using a brush on top of the rolled dough and sprinkle some sesame seeds on top and press slightly.
  8. Place on a greased tray and repeat with the remaining dough and bake them for about 8 minutes and then broil them for about 2 min or till the top becomes slightly brown.
  9. Serve them along with butter chicken.

Ingredients for Butter Chicken:
  • Chicken- 1 Whole Chicken
For Marination:
  1. Yogurt- 1 Cup
  2. Ginger and Garlic paste- 1 tbsp
  3. Tomato Puree/ Paste- 1 tbsp
  4. Cumin powder- 1 tsp
  5. Turmeric Powder- ½ Tsp
  6. Kashmiri Red Chili Powder- 1 tbsp
  7. Kasuri Methi- 1 tbsp
  8. Coriander powder- 1 tsp
  9. Paprika powder- 1 tsp
  10. Garam Masala- 1 tsp
  11. Lemon Juice- 1 tbsp
For the Gravy:
  1. Oil- 1tbsp
  2. Ginger and Garlic paste- 1 tbsp
  3. Tomatoes- 2 nos (ground to paste)
  4. Cream- ½ Cup

  1. Marinate the cleaned and drained chicken using the marinade and keep this for about 1 hour.
  2. Heat a pan with oil, add the ginger and garlic paste, when the raw smell disappears add the ground tomatoes.
  3. Saute well till the oil separates, add the marinated chicken and mix well. Cover and cook till the chicken get cooked well.
  4. Add the cream, simmer for a minute and switch off the flame.


Friday, June 9, 2017

Chemmeen Puttu/ Steamed rice Cakes layered with Prawns Masala

It’s time for MFB challenge. This time it is “Ramadan Memories”. As the Ramadan fasting is going on, we will spend most of our time in prayers and by evening, we will be cooking a different variety of dishes.

A lot of memories are associated with iftar. Mom used to prepare mouth watering dishes. As a kid, even though I was not fasting, I used to sit with her and break the fast when it is time. But as I grew up, during fasting, we all, me, my parents and my brothers used to sit together for iftar and enjoyed the food she made. We used to have so much fun. Feeling very nostalgic. Missing those golden days.
Mom used to make lots of fried food and mostly she used to make Kerala dishes a lot. Whatever she makes, they taste heavenly.

Among that, I like to eat “erachi puttu”. As I like chicken a lot, she prepares the puttu using minced chicken. She makes a dry masala using minced chicken and then layers the masala in the rice flour then steamed in a cylinder shaped puttu maker. This can be served as a breakfast item also.
This time for the MFB challenge, I thought of making my all time favorite, my mom’s erachi puttu. But as I didn’t have chicken, I used prawns which are equally delicious.

In this, I made the prawns masala and rice crumbs, then layered them together and steamed to perfection. They turned out amazing. Usually, I will make normal puttu with grated coconut and some side dish to go with it for breakfast. But this prawns puttu doesn’t require any side dish as it already has the moisture of the gravy layered. Hope you all might like this.
  1. Rice Flour- 2 Cups
  2. Water- as required
  3. Salt- as required
For the Masala
  1. Prawns- 250 gms
  2. Onions (chopped)- 2 nos
  3. Tomatoes (chopped)- 1 no
  4. Green chilies ( slit)- 3 nos
  5. Ginger and Garlic paste- 1 tbsp
  6. Curry Leaves- few
  7. Red Chilli Powder- 1 tbsp
  8. Turmeric powder- 1 tsp
  9. Garam Masala- 1 tsp
  10. Tamarind Pulp- 1 tbsp
  11. Salt- as required

  1. Mix the rice flour along with salt in a bowl. Sprinkle water little by little to form small crumbs till it resembles a sand texture. When held together tightly, it should form a ball and then when we crumble, it will be powdered. Keep it covered till the masala gets ready.
  2. Wash the prawns well and keep this aside.
  3. Heat a pan add the chopped onions and salt, when they turn translucent, add the green chilies and curry leaves.
  4. When they turn light brown in color, add the ginger and garlic paste and stir well till the raw smell disappears.
  5. Add the chopped tomatoes, mix till they turn mushy. Add the red chili powder, turmeric powder, and garam masala powder.
  6. On a low flame drop the cleaned prawns, add a little water. Mix and close it with a lid.
  7. When they start boiling add the tamarind pulp. Saute for a couple of minutes, when they turn little dry, switch off the flame.
  8. To make the puttu, take the puttu maker, add 2 tbsp of the rice crumbs, over this spread the prawns gravy and fill the puttu maker with more rice crumbs and steam this for about 10 minutes.
  9. Make puttu using the remaining prawns gravy and the rice crumbs.
  10. Enjoy hot steaming puttu.

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