Recipe through a friend (also a Sana, haha)
1 cup warm water (for proofing yeast, so about 110 degress, or warmed up in the microwave for 1 min)
2 1/4 tsp or 1 pkt yeast
1 cup yogurt (room temp)
1 egg white (room temp)
1/2 cup oil
salt to taste
3-4 cups of flour
warm up the water, proof the yeast. if it gets frothy you know the yeast viable. pour the yeast in a mixing bowl, add yogurt, egg white and oil. mix it up and then add flour by first adding 3 cups and then if its still too sticky adding 2 tbsps at a time until it's a dough-like texture. i always add lots of salt, parsley flakes and garlic powder but the aunty who gave me the recipe doesn't do that. i think it tastes better that way.
make kheema to ur liking, add cheese.
take a small chunk, about the size of a golf ball. roll it out with a rolling pin. add a spoonful of the mixture, pinch it closed. place each on a baking dish and put a smear of egg yolk on top.
bake in oven at 350 until golden brown. about 8-10 mins.
Hi Gals! I just copied and pasted the turkish roll recipe a friend sent. The only adjustments I made was to make the kheema (ground beef) desi style (added a tsp of haldi, dhanya powder, salt, and paprika) plus a couple of tbsp of spaghetti sauce (very optional, I just decided to experiment). Also, in the dough, I added oregano & red pepper flakes because that's what I had on hand. Everyone LOVED it. VERY FILLING! I'm sure future experiments will turn out well too, iA (spinach and feta? spinach and kheema? possibilities are endless)
Friday, October 28, 2011
Thursday, October 27, 2011
Chicken Tortilla Soup
My sister made this (using the recipe off The Pioneer Woman blog) and made a few changes and said I HAD to make it. So I did and I loved it! It was suuper easy, very hearty and fresh at the same time. I also served it with cheese quesadillas just to have something extra.
Ingredients:
one chicken breast
1 onion, chopped
half a green bell pepper, diced
half a red bell pepper, diced
3-4 cloves of garlic, minced
1 can Rotel tomatoes and green chillies
about 1-2 cups of chicken broth/stock (the bouillon cubes work too)
1 can black beans
1 can corn
3 tbsp tomato paste
2 tsp cumin powder
3 tsp chili powder
1/2 tsp garlic powder
3 tbsp cornmeal
3-4 CORN tortillas
salt and pepper to taste
Garnish:
chopped cilantro
diced fresh avocado
minced jalapeno
sour cream
shredded cheese
salsa
chopped onion
cut the chicken into a few pieces and drizzle a bit of oil on them and then sprinkle some garlic powder, cumin, and chilli powder on them and bake or broil until cooked. should only take about 10 minutes or so. When they are done, shred with two forks (or your hands..desi style :D).
In a pot, heat a little bit of oil and add the onions, bell peppers, and garlic and saute for about 5 minutes. They shouldnt brown or even get too tender. Add the rest of the garlic powder/cumin/chili powder and throw in the chicken and stir. Pour in the rotel, chicken broth, tomato paste and a couple extra cups of water if you think it needs it. Bring to a boil and then reduce heat and let simmer uncovered.
After about 30 minutes, add the corn and beans and mix the cornmeal with some water and stir into the soup. Check for seasonings and adjust. Cut up the tortillas into one inch strips. Let the soup simmer for about another 15-20 minutes.
Just before serving mix in the tortilla strips and garnish with your desired toppings.
Ingredients:
one chicken breast
1 onion, chopped
half a green bell pepper, diced
half a red bell pepper, diced
3-4 cloves of garlic, minced
1 can Rotel tomatoes and green chillies
about 1-2 cups of chicken broth/stock (the bouillon cubes work too)
1 can black beans
1 can corn
3 tbsp tomato paste
2 tsp cumin powder
3 tsp chili powder
1/2 tsp garlic powder
3 tbsp cornmeal
3-4 CORN tortillas
salt and pepper to taste
Garnish:
chopped cilantro
diced fresh avocado
minced jalapeno
sour cream
shredded cheese
salsa
chopped onion
cut the chicken into a few pieces and drizzle a bit of oil on them and then sprinkle some garlic powder, cumin, and chilli powder on them and bake or broil until cooked. should only take about 10 minutes or so. When they are done, shred with two forks (or your hands..desi style :D).
In a pot, heat a little bit of oil and add the onions, bell peppers, and garlic and saute for about 5 minutes. They shouldnt brown or even get too tender. Add the rest of the garlic powder/cumin/chili powder and throw in the chicken and stir. Pour in the rotel, chicken broth, tomato paste and a couple extra cups of water if you think it needs it. Bring to a boil and then reduce heat and let simmer uncovered.
After about 30 minutes, add the corn and beans and mix the cornmeal with some water and stir into the soup. Check for seasonings and adjust. Cut up the tortillas into one inch strips. Let the soup simmer for about another 15-20 minutes.
Just before serving mix in the tortilla strips and garnish with your desired toppings.
Saturday, October 8, 2011
Haleem - Slow Cooker Style
Ingredients
1.5lb lamb pieces, thawed
1 whole onion thinly sliced
2 garlic cloves chopped
2 cloves (long)
small fragment of cinnamon stick (size of your pinky toe)
half an onion chopped (to add before turning the cooker on, optional)
1 bay leaf (to add before turning cooker on, optional)
3tbs garlic/ginger paste
2tbs laal mirch
2tbs zeera powder
1tbs garam masala
1tbs haldi powder
1tbs zeera
1.5tbs of shaan haleem masala (optional)
salt to taste
1 cup rice
1 cup chana daal
1/4 cup urd/maas daal
1/4 cup mung daal
1/4 cup barely (haleem grains)
Directions:
proportions might vary depending on how much stuff you have or want to cook. been a little off but those are the basic measurements. the lamb pieces were put in with the bone and they cooked and shredded on their own in the cooker overnight for the most part
i let a huge onion (cut into thin slices) cook in some olive oil until it was golden brown. added zeera, minced garlic, and the lamb. topped it off with laal mirch, zeera powder, garam masala, haldi, and salt. added 2tbsp of garlic/ginger paste. added a bit of water and let it cook down the spices nicely
combine everything in the slow cooker (grains + meat/masala mixture), add a generous amount of water, and throw in a TINY fragment of a cinnamon stick, a couple of cloves, and half an onion chopped. once before i also added a bay leaf and it gave a nice deep flavor. set the cooker on low and TADA!
i stirred it on a couple of different times and added water each time if i felt the mixture was getting too thick. i turned the cooker on with all the ingredients at 8pm and by 8am it was done. i checked on it around midnight then after fajr. when we were going to eat it i added some more water and turned the cooker on again to let it get to a nice simmer
serve with french bread and the usual garnishings.
note: some people soak the grain mix for a few hours, but the last couple of times i used the slow cooker i just added the grains after rinsing them a few times. when i made it stove-top style, i did soak the grains for faster cooking. ive made the cooker haleem with 1.5lb of boneless chicken cut into bite sized pieces before, also, and it turns out nice.
1.5lb lamb pieces, thawed
1 whole onion thinly sliced
2 garlic cloves chopped
2 cloves (long)
small fragment of cinnamon stick (size of your pinky toe)
half an onion chopped (to add before turning the cooker on, optional)
1 bay leaf (to add before turning cooker on, optional)
3tbs garlic/ginger paste
2tbs laal mirch
2tbs zeera powder
1tbs garam masala
1tbs haldi powder
1tbs zeera
1.5tbs of shaan haleem masala (optional)
salt to taste
1 cup rice
1 cup chana daal
1/4 cup urd/maas daal
1/4 cup mung daal
1/4 cup barely (haleem grains)
Directions:
proportions might vary depending on how much stuff you have or want to cook. been a little off but those are the basic measurements. the lamb pieces were put in with the bone and they cooked and shredded on their own in the cooker overnight for the most part
i let a huge onion (cut into thin slices) cook in some olive oil until it was golden brown. added zeera, minced garlic, and the lamb. topped it off with laal mirch, zeera powder, garam masala, haldi, and salt. added 2tbsp of garlic/ginger paste. added a bit of water and let it cook down the spices nicely
combine everything in the slow cooker (grains + meat/masala mixture), add a generous amount of water, and throw in a TINY fragment of a cinnamon stick, a couple of cloves, and half an onion chopped. once before i also added a bay leaf and it gave a nice deep flavor. set the cooker on low and TADA!
i stirred it on a couple of different times and added water each time if i felt the mixture was getting too thick. i turned the cooker on with all the ingredients at 8pm and by 8am it was done. i checked on it around midnight then after fajr. when we were going to eat it i added some more water and turned the cooker on again to let it get to a nice simmer
serve with french bread and the usual garnishings.
note: some people soak the grain mix for a few hours, but the last couple of times i used the slow cooker i just added the grains after rinsing them a few times. when i made it stove-top style, i did soak the grains for faster cooking. ive made the cooker haleem with 1.5lb of boneless chicken cut into bite sized pieces before, also, and it turns out nice.
Friday, October 7, 2011
Khausay
So this was a request from Afshan, I think. Khausay is a memon dish consisting of kari and a saalan eaten with spaghetti and garnished with your choice of toppings. It really is just YUM. I'm sure there are variations and a lot of people make it differently, but this is how I make it. :)
Kadi:
1 can coconut milk
1 1/2 cups yogurt
3 tablespoons besan (gram flour)
5-6 green chilies
2-3 cloves garlic
1/2 in. piece ginger
a pinch of haldi
salt to taste
cilantro, chopped
Saalan:
2 lbs boneless beef, cut into tiny cubes
1 tbsp garlic/ginger paste
5-6 black peppercorns
2-3 cloves
2-3 cinnamon sticks
1/2 tsp cumin seeds
3-4 onions, finely sliced
2 medium tomatoes (or one large), diced
2-3 green chilies, sliced
1/4 tsp. haldi
2 tsp. red chili powder
3 tsp. coriander powder
salt to taste
1/2 can tomato paste
1/4 tsp. garam masala
1/4 cup oil
1 16-0z box thin spaghetti, cooked as per package directions
For the kadi: In a blender, blend the yogurt, besan, green chilies, garlic, ginger, and haldi. Make sure you really use just a pinch of haldi, because this kadi isn't supposed to be too yellow. Then, in a saucepan, add the blended mixture and the coconut milk, and let cook on low heat until it thickens. Add some water and let it cook some more. Then add the salt and cilantro. The kadi should be creamy and not really spicy.
For the saalan: In a pot, heat oil and fry the sliced onions with cumin until golden brown. Add the beef, peppercorns, cloves, cinnamon sticks, and garlic/ginger paste and let fry on high heat. Once the water is dried, add the tomatoes, haldi, coriander powder, red chili powder, and salt. Let bhun. Then add the tomato sauce and 1-2 cups water and let cook until the meat is tender. Add garam masala and cilantro and remove from heat.
For garnishing, everyone really has their own tastes for this. The standards are generally chat masala, cilantro, lemon juice, maybe fried onions. Also people do fried sliced garlic, potato chips, boiled potatoes (cut into small cubes), fried spaghetti sticks, chopped onions, etc etc etc. It's really a matter of personal preference.
This serves about 6-8 people. When serving, everything is laid out and everyone can add however much kadi, saalan and garnishes to the spaghetti.
I know Sunni makes it a little differently, I think she adds some coconut milk to the saalan as well (I tried that yesterday and it was great too!), and I know my mom's is really different - she makes it with regular kadi and that turns out good too. I don't know how Sal does it but I'd love to hear about it!
Kadi:
1 can coconut milk
1 1/2 cups yogurt
3 tablespoons besan (gram flour)
5-6 green chilies
2-3 cloves garlic
1/2 in. piece ginger
a pinch of haldi
salt to taste
cilantro, chopped
Saalan:
2 lbs boneless beef, cut into tiny cubes
1 tbsp garlic/ginger paste
5-6 black peppercorns
2-3 cloves
2-3 cinnamon sticks
1/2 tsp cumin seeds
3-4 onions, finely sliced
2 medium tomatoes (or one large), diced
2-3 green chilies, sliced
1/4 tsp. haldi
2 tsp. red chili powder
3 tsp. coriander powder
salt to taste
1/2 can tomato paste
1/4 tsp. garam masala
1/4 cup oil
1 16-0z box thin spaghetti, cooked as per package directions
For the kadi: In a blender, blend the yogurt, besan, green chilies, garlic, ginger, and haldi. Make sure you really use just a pinch of haldi, because this kadi isn't supposed to be too yellow. Then, in a saucepan, add the blended mixture and the coconut milk, and let cook on low heat until it thickens. Add some water and let it cook some more. Then add the salt and cilantro. The kadi should be creamy and not really spicy.
For the saalan: In a pot, heat oil and fry the sliced onions with cumin until golden brown. Add the beef, peppercorns, cloves, cinnamon sticks, and garlic/ginger paste and let fry on high heat. Once the water is dried, add the tomatoes, haldi, coriander powder, red chili powder, and salt. Let bhun. Then add the tomato sauce and 1-2 cups water and let cook until the meat is tender. Add garam masala and cilantro and remove from heat.
For garnishing, everyone really has their own tastes for this. The standards are generally chat masala, cilantro, lemon juice, maybe fried onions. Also people do fried sliced garlic, potato chips, boiled potatoes (cut into small cubes), fried spaghetti sticks, chopped onions, etc etc etc. It's really a matter of personal preference.
This serves about 6-8 people. When serving, everything is laid out and everyone can add however much kadi, saalan and garnishes to the spaghetti.
I know Sunni makes it a little differently, I think she adds some coconut milk to the saalan as well (I tried that yesterday and it was great too!), and I know my mom's is really different - she makes it with regular kadi and that turns out good too. I don't know how Sal does it but I'd love to hear about it!
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