Since Monday was a holiday, regular working days starts from tomorrow, so if you are in search of lunch box ideas, or snacks that you can make for children in the evening, do give this sandwich a try. With a bite of the sandwich in your mouth, it's all things delicious that runs in your mouth.
I would sometimes like to pair it with a salad and it makes a delicious, filling and nutritional dinner too. I love to keep this sandwich for lunchbox, as it's filling and no dropping of contents of the sandwich on uniform by kids while grabbing a bite, as the filling sets and yet still feels creamy to the mouth.
I bet you, once you make this for your kids lunch box, they will keep asking for more. So, without further ado, let's get started!
Ingredients: (makes around 3 sandwiches)
6 Slices of White/ Milk bread
1 med Onion, chopped finely
2 Garlic cloves, chopped finely
1+1 tbsp Butter
150 gms Boneless Chicken
Salt, as required
1/2 tsp Black Pepper Powder, crushed
1/2 Paprika/ Red chilli powder
1 tbsp All Purpose Flour
1/4 Cup Milk
2 tbsp Mayonnaise
1 tbsp Tomato Paste
1/4 tsp Oregano
1/4 tsp Red chilli flakes
Cheese Slices, as required
Instructions:
In a pan, drop a tbsp of butter and add in your onion and garlic, chopped in the food processor.
Next, pulse your boneless chicken pieces in the same processor and mince the chicken.
Add the minced chicken to the onions and add salt as required.
Add spices like black pepper powder, paprika/ red chili powder.
Drop a piece of butter to the chicken add in your flour, give it a mix, reduce heat and pour in the milk, allow to cook on low heat.
Next, add in mayo and tomato paste, combine well.
Lastly add in oregano and red chili flakes.
Place the bread on a griller and add in your creamy chicken masala and place a cheese slice and place your other slice of bread, allow to grill.
Spread some butter and grill for a couple of minutes and your sandwich is ready to serve.
Slice the sandwich diagonally and enjoy with some ketchup.
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
Bakery Style Ghee Cake
One of the easiest cakes to prepare at home with no advanced equipments, not even an oven. Ghee Cake is so soft and melt in mouth with the aroma filling your house, that no one will be able to resist to wait till the cake cools, well that is always here in my case. Well, my brother even mistakes it for store/ bakery-bought, as it's that perfect and luscious, just like the ones you get from bakery.
My girl literally did not even spare the crumbs of this delicious aromatic Ghee cake. Unlike usual recipes I not only use ghee, but use a little amount of vegetable oil, so that the cake stays tender and moist far longer that cakes that only use Ghee. You may completely use only ghee, it is completely upto you.
Ghee cakes makes a great pair with tea or coffee, perfect for evening snacking. The recipe is so simple that even little kids can prepare this cake without any difficulty. Once you add your flour, just make sure to mix well and that there are no lumps in the cake batter. Use powdered sugar, so that it's easier to cream the sugar and Ghee and combines well. I have demonstrated how to bake the cake in a pan, using a stand, you just need to preheat your wide pan, place a trivet or a small steel bowl and place the loaf pan or cake pan lined with butter paper and the Ghee Cake batter. Allow to cook for 35-45 minutes until toothpick inserted comes out clean.
Let's prepare this easy-peasy Ghee cake!
Ingredients:
1/3 cup Clarified Butter/ Ghee*
1 cup Powdered Sugar
1/4 Cup Vegetable oil*
1 tsp Vanilla Essence
2 Eggs
1 Cup All Purpose Flour
1 tsp Baking powder
1/4 Cup Milk
Instructions:
In a bowl, add Ghee, vegetable oil and powdered sugar and mix well to form a creamy paste.
Next add in vanilla essence and add 1 egg at a time and mix well.
Next, place a sieve and add flour and baking powder and sieve carefully, mix well.
Finally, pour the milk and combine .
Now grease a loaf pan, or a cake pan with some cooking oil and place the butter pan and pour in your Ghee Cake batter.
Give the pan a couple of taps and bake in a wide pan (by placing a small steel bowl or trivet, preheated for 5- 10 minutes ) or in oven, (for oven 180 deg C). Bake for 35- 45 minutes, until skewer inserted comes out clean.
After around 20 minutes of cooling, scrape the sides using a butter knife, and flip onto a board and remove the butter paper and flip, allow to cool completely.
Once the Ghee Cake cools down, slice the Ghee Cake into desired shape and enjoy with a cup of tea or coffee.
Notes:
You may completely avoid the vegetable oil and use only ghee if that case, use 1/2 cup ghee.
I used a portion of vegetable oil, so that the ghee cake stays moist for longer.
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
Malai Mutton Biryani
Taqabbal Allahu minna wa minkum.. Eid Mubarak!! 💝
It was a beautiful 30 days,sad that Ramadan just flew away, now it is time to live by the life we have been living the past one month (reminding myself first).
I love mutton, for how tender it is when slow cooked. The process of slow cooking mutton is a tedious job, but the flavors attained is worth the while. While I usually prepare mutton in the pressure cooker, I totally dislike it. I prefer slow cooking mutton (if it is a tender lamb, much easier to cook and is tender).
The recipe doesn't require tomatoes. The rice prepared in the oil that was used to fry the onions, takes the flavor of the rice to a whole new level. Even though I did not use saffron, the flavor from the fried onions gave the rice a very nice aroma and taste.
Malai/ cream when added to any dish makes the dish delectable. It does the same job here. You may use the same recipe for preparing malai chicken biryani, just keep track of the cooking time of chicken.
This is a delicious and easy biryani. Do try and let mem know how you liked it.
Marinate the mutton pieces with ginger garlic paste, yogurt, herbs (coriander & mint), garam masala, crushed ginger garlic paste, and salt as required.
Soak Basmati rice at least for 25- 30 mins.
In a large non stick pan, add ghee and oil and fry the onions, till golden and crisp.
While the onions fry, in a medium non stick pan, add ghee and crushed ginger garlic paste, Shahi jeera, and your marinated mutton, allow to cook for at least 1/2 an hour on simmer and check if meat is cooked. Add the cream and half of the fried onions and mix well.
If the water has drained, add in 1/2 cup f water and allow to simmer for 15 minutes until the gravy thickens.
Drain the fried onions once golden and crisp and set aside. Now, to the fried onion oil, add in your whole spices, and add your soaked and drained rice, mix and make sure the grains of rice are covered in oil and pour water and allow to cook for 25 mins until cooked. (for detailed instructions check here).
To the cooked malai mutton masala, squeeze lemon and add salt as required, garnish with chopped coriander leaves.
Transfer the rice to a large bowl, now start layering the rice as the first layer, then add in the mutton masala, then again add the rice layer and garnish with fried onions and coriander leaves and sprinkle turmeric water/ milk for added natural colour.
Cover with an aluminum foil and let it sit on dum at least for 1/2 an hr and serve with raita/ pickle.
Notes:
You may give the mutton masala a charcoal effect by heating a piece of charcoal and placing in a steel/ aluminum container that has oil and allow the fumes from the charcoal to seep into the rice by closing the pan with aluminum foil and lid. I am not a fan of this method, so did not do it here.
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
Kulfi Mahalabia/ Muhallebi
Eid is around the corner. Here I am sharing an Indo Arab fusion dessert, fusion is my speciality.😉 Mahalabia also known as Muhallebi is a middle eastern milk pudding , thickened using corn flour and garnished with nuts and rose petals. I usually do not like corn flour as a setting agent in desserts, so I used a bit of China grass/agar agar as I like the consistency of it. Malai kulfi is an Indian frozen dessert/ice cream where milk is reduced and chopped nuts are added to it and perfumed using strands of saffron and/ cardamom powder. By now you know my love for pistachios and roses. Teehee. Anything that has nuts just takes the flavors to next level and adds to the crunchiness.
Here I have used evaporated milk and cream for added kulfiness 😜😁 you may completely avoid them, they still taste delishaaas. Serve cold for that 'kulfi effect'.
With ingredients that are available in most homes, you definitely need to try Kulfi Mahalabia for Eid Al Fitr. It is so creamy and so full of flavor. 😋👌
Ingredients: (Makes 5 servings)
2 - 3 gms China Grass/ agar agar
500 ml Full Cream Milk
30 gms Chopped Almonds
30 gms Chopped Pistachios
1/2 cup Condensed milk
1/4 cup Evaporated Milk(optional)
3 or 4 strands of saffron
1/4 tsp Cardamom powder
1 tbsp Corn Flour
2 tbsp Cold milk
3 tbsp Thick cream (optional)
Instructions :
Soak the china grass in 5 tbsp water and set aside.
Bring milk to boil and reduce the quantity of milk to half.
Melt the china grass after 10 minutes of soaking.
Meanwhile, while China grass melts, to your reduced milk add in evaporated milk (optional), Condensed milk, chopped almonds, chopped pistachios, cardamom powder and saffron strands.
Let everything come to a boil so that the flavors from all the ingredients will give the Kulfi flavor. The colour of the milk will now change to a creamish shade.
Make corn flour slurry with cold milk and pour the slurry to the Kulfi mixture while stirring constantly.
Next add in the melted China grass and thick cream (optional), mix well.
Now pour ladlefuls to your serving bowls/cups and allow to cool for 10 minutes and allow to set in the refrigerator for 2-3 hours.
Garnish with slivered pistachios and rose petals. Your Kulfi mahalabia is now ready to enjoy! 😋
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
Chemmeen Kinnapathiri/ Prawns Kinnaroti
Kinnam basically translates to a vessel in which we pour rice batter, the rice-coconut milk batter is poured into ghee greased 'kinnam' and steamed in layers to get them cooked properly. These can be made with or without masala fillings. These are also known as thirul pathiri, adukkuroti, ithalroti, etc. As these are prepared in layers, it can be separated once cooked too.
The one's without masala's are usually had with mutton/chicken stew or any of your favorite curries. This roti is prepared in many ways, some methods call for the use of eggs, which would require the use of cardamom. I usually use soaked rice (pachari, preferably jeerakashala rice), freshly squeezed coconut milk and cooked rice with salt. Other versions use shallots, fennel seeds or cardamom etc. So you can try out depending on your taste preferences . The main speciality of this dish is that, prawns and coconut milk are an undeniable combination, and the dish is so wholesome, and delicious as the roti, or the batter is very light and melt in mouth. The secret to the perfect Kinnapathiri is that if the batter is thinner, the better. This is not done by adding water to the batter, this will destroy its original deliciousness. You can add the second extracted coconut milk from the same coconut that you took to extract the first thick coconut milk.
This is a very simple and healthy recipe, that is usually prepared during ramadan, and for dinner too. Some of you had requested to share the recipe here, hence do try and let me know how you liked it. 😊
Ingredients: (Makes 2 medium Kinnapathiris)
For Kinnapathiri:
2 glass pachari (white rice, preferably jeerakashala rice), soaked for at least 2 hours
4 tbsp Cooked Rice* (check notes)
1 glass thick coconut milk
1 glass thin coconut milk(add more coconut milk if batter is not thin enough)
Salt, as required
For Prawns fry:
3-4 tbsp Coconut oil
200 gms cleaned and deviened prawns
1/4 turmeric powder
1 tsp Kashmir chilli powder
1/2 tsp garlic paste
Salt, as required
For Prawns masala:
1 tsp ghee + 1 tsp for brushing over each layer of batter
2 medium onion, chopped finely
1 tsp ginger garlic paste
1 Green chilli
2 sprigs of curry leaves
1/4 tsp turmeric powder
1 tsp Kashmir Chilli powder
1/4 tsp Garam masala powder
Instructions:
First prepare the prawns masala and set aside. To do this, marinate the prawns under prawns fry and fry in coconut oil for 3-4 minutes and set aside. Once cooled, chop and keep aside.
Next, in a kadai pour the coconut oil from the leftover oil after frying prawns and add 1 tsp ghee and add in your chopped onions, add salt and saute well until the onions are translucent.
Next add in your ginger garlic paste and curry leaves, saute until the raw smell disappers.
Now add in your spice powders like turmeric powder, chilli powder, and garam masala powder.
Finally add in your fried and chopped prawns are combine well. Set aside.
Now prepare your rice batter by washing your soaked rice and drain and add to the mixer, add in your extracted thick coconut milk, and cooked rice, and add salt as required.
The batter should be thin, the thinner the softer your Kinnapathiri will be.
In a steamer, place your ghee greased kinnam (vessel) and pour in your rice batter around 3 ladlefuls and close the lid for around 4-5 minutes so that the first layer almost gets almost cooked.
Next add your prawns masala by scattering all over the first layer and pour your second layer of rice batter (again three ladlefuls of batter) and close the lid and allow to steam for around 4-5 minutes. Repeat the process until you are done with at least 3 layers. * and add chopped coriander leaves in the final layer after 2 minutes of steaming.
Allow to steam for a total of around 40- 45 minutes and slide a butter knife on the sides and flip the kinnams over a plate and serve sliced, the garnished side up.
Notes:
With this rice quantity you can make 2 (5 inch) kinnams of Kinnapathiri if you prepare 3 layers each.
My rice batter was not thin enough, since it’s been ages since I made them;I forgot that the batter had to be loose. Add in more thin coconut milk to make the batter loose. The thinner the batter, the softer your Kinnapathiri will be.
*For cooked/boiled rice you can use boiled rice of Jeerakashala rice, white rice or ponni rice.
For extracting thick coconut milk use 1 glass water for 1 pack of shredded coconut (if you live in GCC) or else 1 coconut shredded to 1 1/2 water for exatracting thick coconut milk.
Similarly for thin coconut milk, use the extracted coconut add 1 1/2 glass water and extract thin coconut milk by straining and squeezing the coconut fiber. (You can increase the water quantity for extraction if your batter is not loose enough)
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
Pulled BBQ Chicken loaded potatoes
Chicken and potatoes for a snack are match made in heaven. And to top it all, if it’s cheesy, even better.
I was planning to film video of another recipe while it’ll I had this sudden craving for bbq chicken flavored snack. I had some potatoes looking at me from the kitchen counter top.
Well, my idea was just to dump in the readymade bbq sauce I had in my refrigerator and just do a quick loaded potato, that’s when I realized not everyone has bbq sauce in their pantry. So I made it from scratch so that everyone could try it too. Let me tell you, be ready for a war if you don’t make individual loaded potatoes for each person at home. It’s that good. I have witnessed it. 😆
The recipe is super easy, where the potatoes are half way boiled and then roasted in the oven for crustiness of the potatoes, whose inner core is removed and mixed with chicken that has been slow cooked in bbq sauce and pulled. With some cream cheese and other ingredients, finally topped with a hell lotta cheeeeese, you will know it’s the best loaded potatoes you would ever have had!😋
Not boasting or anything, but everyone here were fighting for more. So, now you know, it’s a must try!🤤
Lets get started with the recipe!
Ingredients:
3 Potatoes cleaned and unpeeled
1 tbsp olive oil
Salt, as required
150 gms Boneless chicken
3 tbsp tomato ketchup
1 tbsp dark brown sugar *
1 tsp Crushed Black Pepper
Salt, as required
1/2 tsp Garlic Paste
1 tbsp Soy sauce
1 tsp Worcestershire Sauce (optional)
1 tsp Paprika/ Red Chilli Powder
1/2 Red Chilli Flakes
1/4 cup Corn Niblets
2 tsp Cream Cheese
1 tbsp Butter
Mozzarella Cheese
Cheddar Cheese Slices
Chopped Parsley
Instructions:
Half way cook the unpeeled and cleaned potatoes in water seasoned with salt for almost around 10 minutes.
Drain water from the potatoes, place them on a baking tray lined with parchment paper and poke holes in the potatoes using a fork.
Drizzle olive oil and sprinkle salt, as required.
Roast the Potatoes for around 15-20 minutes at 180 deg C.
Next, into a pot add in your cleaned chicken pieces and add in your sauces and spices like tomato ketchup, soy sauce, Worcestershire sauce (optional), brown sugar, black pepper powder, garlic paste, and paprika/ red Chilli powder. Mix well.
Slow cook the chicken for around 15-20 minutes without adding any extra water. Cook until when the chicken pieces pulled with fork, pulls easily.
Pull the BBQ chicken, combine the thickened BBQ sauce in the pot with the chicken itself.
Next, add in your red Chilli flakes, corn niblets, and cream cheese and butter. Mix well and set aside.
Once the potatoes have cooled to the touch, scoop the inner core of the potatoes, keeping the potatoes peel intact and add the scooped potatoes to the pulled chicken and mix well.
Load the potatoes with the chicken potato mix and top with mozzarella and cheddar cheese and brook until cheese melts.
Garnish with chopped parsley and enjoy!
Notes:
You may completely avoid the sauces if you have readymade BBQ sauce.
Arrowroot Custard Milkshake
Arrowroot is a root vegetable that is known for its easy digestive properties and fully packed with protein, Fibre and healthy fats. Arrowroot does not have a distinct flavor profile, it is usually used as a thickening agent in desserts, soups, sauces, etc due to its thickening properties.
I always like to use arrowroot powder instead of corn flour slurry in most of my dishes, as arrowroot has more health benefits. So I thought of trying out a milkshake using arrowroot (koova). Arrowroot drink is usually prepared as a hot drink, here I demonstrate a Milkshake version. Arrowroot slurry is prepared and poured to boiled milk, which is constantly mixed till you get a thick consistency. Allow to cool the thick Custard which is prepared. Next blend the arrowroot Custard with chilled milk and coconut milk and set aside. Sabudana pearls are added as the first layer of the Milkshake for added texture, this step is optional. I added soaked basil seeds/ tuk malenga seeds too, as it has good health benefits, high in iron etc.
For added flavor I used a pinch of cardamom powder. You may use vanilla essence or any other flavoring agent, as per your liking. Finally topped off with a scoop of vanilla ice cream and garnished with toasted shredded coconut.
This Custard milkshake is going to make you feel refreshed for iftar. I tell you! It had a feel of Elaaner (tender coconut) Milkshake flavor to it.. definitely a super hit here!
Let's prepare this easy and refreshing arrowroot Custard milkshake,
Ingredients:
1 tbsp basil seeds, soaked in water
2 tbsp Arrowroot powder, made into a slurry with some water
1/2 cup milk
1/2 cup coconut milk (store bought/ freshly squeezed)
Cardamom powder, a pinch
4 - 5 tbsp Sugar
A scoop of Vanilla Ice cream
1 tsp of toasted shredded coconut (for garnishing, optional)
2 tbsp Sabudana pearls (soaked in water at least for 3-4 hours), optional
Instructions:
Boil and drain the sabudana pearls that has been soaked and set aside.
Into a saucepan, add in your arrowroot slurry, milk, sugar and cardamom powder and bring to a boil, whilst stirring constantly, so that no lumps form.
Set the arrowroot custard aside to cool.
Blend the arrowroot Custard with coconut milk and chilled milk.
Into a tall glass, drop your boiled and cooled sabudana pearls, then pour some of your arrowroot Custard milkshake, drop in some soaked basil seeds, and pour your milkshake, finally drop 1 scoop of vanilla ice cream and pour in your Custard Milkshake.
Finally garnish with toasted, sweetened shredded coconut and enjoy!
Notes:
You may add frozen milk cubes and pulse for added chillness (don’t know if there is even a word like that) 😁
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
Bread Qatayef with Cream and Nuts
It's the last 10 day of Ramadan and I just can't believe how fast the Holy month is coming to an end. May we all reap the benefits of this Ramadan and May the Almighty forgive us for our shortcomings.
Coming to the recipe of the day, it's QATAYEF. Who doesn't love a crunchy Qatayef filled with Cream and/ nuts drenched in sugar syrup? It's definitely a match made in heaven. With some basic ingredients you can create a magical dish for iftar that is going to wow everyone.
Unlike the traditional Qatayef, the pancakes are not prepared from scratch instead, store bought bread is used as the Qatayef, which is filled with nuts, fried until golden and crunchy. Finally filled with Cream using a squeeze bottle. This step is preferably done after frying because you don't want a Qatayef firecracker due to cream leaking from the Qatayef while frying.
I am all about these delicacies, you can find more on my blog, like these Cream Cheese Kunafa Rolls, Galaktoboureko , Tulumba etc. Nothing shouts Iftar more when delicacies like these are placed on the table for iftar. This is one easy recipe won't take much time and effort too. Let's make most out of these beautiful nights and do try these bread Qatayef and let me know your feedbacks.
Using a large cookie cutter, make bread discs, brush some water, and roll using a rolling pin.
Fill the chopped nuts and make a half moon shape and seal the edges using a fork.
Fry the Qatayef until golden and crispy.
Fill the Qatayef with Cream or ashta.
Pour your prepared sugar syrup
Garnish with dried rose and silvered pistachios and enjoy!
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
Cheesy Chicken Popcorn
I wanted to cut down on deep fried this ramadan, but it's almost impossible when you have fasting kids at home. They don't want to get served with non fried or simply have the main meal for iftar. So for keeping them excited all along Ramadan I try to include at least one fried item for the sake of kids. (My young siblings and my little girl)
We are already halfway into Ramadan, I feel so numb and miserable as it's Day 15 of Ramadan, which means the month of good deeds are slowly coming to an end. May Allah keep us all steadfast on His Deen and help us to continue to do all the good deeds that we have done this Holy month and may He accept it from us.
These cheesy Chicken popcorns are so easy to make, with almost all basic ingredients. Boneless Chicken pieces are minced and spices are added to which corn and mozzarella chesses is added to make it extra delicious and cheesy. Then these are made into lemon sized balls and frozen for around 30 minutes. At the breading station, coat the balls in flour, then beaten egg and then into bread crumbs and fry them on medium low for 6-7 minutes until chicken cooks well.* Kids will truly love this! It was indeed a hit here too, alhamdulilah!
Let's get on to the recipe.
Ingredients:
500 gms Boneless Chicken Breast
1/2 tsp ginger garlic paste
3/4 tsp red chilli flakes
1/2 tsp Oregano
1/2 tsp Crushed black pepper powder
1 tsp Smoked Paprika Powder
Salt, as required
1/2 cup Corn niblets, thawed
3/4 cup Mozzarella Cheese
1/2 cup All Purpose Flour
1 Egg, beaten
1 cup Bread Crumbs
Oil for frying
Instructions:
Add your boneless chicken cubes** to a food processor or a mixer and add in ginger garlic paste and your spices like red chilli flakes, oregano, black pepper powder, smoked paprika powder, and mince your boneless chicken and transfer to a bowl.
Now add in your thaw corn niblets, mozzarella and add salt if required.
Next make them into lemon sized balls and freeze them for about 30 minutes.
Coat the balls in flour, next dip into the beaten egg and then finally coat in bread crumbs and fry for 6-7 minutes on medium low heat until the chicken cooks well.
Enjoy with ketchup or your favorite dip.
Notes:
The outer covering will get cooked fast, but since the insides are raw boneless chicken mince, you need to make sure to fry them well on medium low heat in oil before draining them*
Make sure your boneless chicken is cleaned and dried usimg a kitchen towel.**
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
Paneer Tikka Bread Discs
I love anything that has the base of butter chicken.. But of course, what stands out in Tikka masala is the addition of yogurt. Though Yougurt is usually added in the stage where the paneer is shallow fried, I prefer to shallow fry it just with salt and add the addition of yogurt in the tikka gravy.
You may use tomato paste instead of tomatoes to get even finer texture of the gravy. While experimenting this one, I had actually used tomato paste and the gravy turned super smooth and silky. The method I use here is fresh tomato, though the texture might have tiny bits ( the gravy can be strained using a strainer), you can have the gravy without any guilt as the tomatoes are not canned/in a container (which may contain additives to preserve them).
Paneer Tikka Bread Discs are prepared simply by preparing the gravy first, which should not be too thin. Next the bread discs are prepared by using cookie cutters of 2 sizes and then water is used to join both the bread discs. The bread sics are tasted with garlic butter and finally filed with the tikka gravy.
More Ramadan recipes coming your way. In Sha Allah.
Ingredients : (Makes 6 paneer tikka bread discs)
12 bread slices
1 tbsp Vegetable oil
200 gms Paneer cubes
2 tbsp Butter
1 Medium Onion, chopped coarsely
1 Medium tomato, chopped / 3 tbsp Tomato paste
1 green chili, optional
8 Cashews
2 tsp Red Chilli powder
2 tbsp yogurt
Salt, as required
1/2 tsp Dried Fenugreek leaves
2 tsp tomato ketchup
A dash of heavy cream
2 tbsp Butter
1 Cloves Garlic butter, minced
1/2 tsp Red Chilli Flakes
1/4 tsp Dried Fenugreek Leaves
Coriander leaves for garnishing
Instructions:
In a pan, pour the vegetable oil and add in your paneer cubes, season with salt. Shallow fry until light brown marks appear on the paneer.
Next, in the same pan add in your butter and sauté your chopped onions, season with salt, this helps to cook the onions faster.
Next add your cashews and tomatoes and cook cover for 5-10 minutes until mushy. Set aside to cool.
In a hand blender, blend the onion-tomato-cashews to a smooth paste ( strain the gravy using a strainer if required).
Next, into the same pan, add 1 tbsp Butter and add red chilli powder, saute for 5 seconds and immediately add in your gravy base to the sautéed chilli powder before the powder burns and Sautee well.
Now add in your shallow fried paneer cubes, yogurt, Kasoori methi /dried Fenugreek leaves, tomato paste (optional)** , tomato ketchup and once everything comes to a boil, bring it to a sim and add the cream. * and switch off the flame.
Next, prepare garlic butter by mixing, butter, red chilli flakes, minced garlic clove, and Fenugreek leaves and salt in a small bowl, mix well and set aside.
Cut your 2 bread slices using a large round cutter and the second one using a cookie cutter just smaller than the large bread circle.
Remove the middle bread piece and layer the one with hole on top of the other bread circle by joining them using water and pressing the ends slightly.
Spread the prepared garlic butter, on both sides and toast them until crispy and fill in the Paneer Tikka masala and garnish with Coriander leaves and enjoy!
Notes-
*Do not boil the gravy for too long, as the gravy may curdle due to the presence of yogurt.
**You may completely avoid fresh tomatoes for silkier gravy, use the 3 tbsp tomato paste in this case, if using fresh tomatoes, you may add 1 tbsp tomato paste too.
These discs can be prepared in airfryer too.
You may do the Charcoal burn flavor, by placing a piece of hot coal in olive oil/butter in a small dish/aluminum foil , and place the small dish inside the pan with gravy and close with the lid well immediately, so that the smoke within gets absorbed by the Paneer Tikka masala. I have skipped this step in the recipe.
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
Cheesy Chatti Chicken
Oil free snacks call for dishes like these that are delicious yet very simple to prepare. Chatti Chicken basically involves an oven baked/ fried layer of potato which is then layered with a layer of minced chicken masala, which is finally smothered with bechamel sauce. Garnished with any type of cheese of your choice, which is then broiled and topped off with some chili flakes.
These are perfect for ramadan, hassle free and loved by everyone. Let me tell you when I made this here at home, everything was wiped clean, it was a big hit! So you can imagine. I happened to see almost a similar recipe online which was in Spanish, I assume. And they seemed to have prepared in an earthen pot too. I have always seen this street food that we get in a Chatti that I am yet to try. So with my own ideas I came up with Chatti Chicken, where Chatti means Earthern pot. If you do not have an Earthern pot, do not fret. You may prepare the same in a pan or any vessel available. The Chatti helps to retain heat, which in turn helps to bring the flavors together.
The aroma that comes while the Chatti chicken is placed in the oven is commendable! The Bechamel sauce bubbling with the cheese melting and drooping.. Ah! What a sight! To my surperise, I loved it too. Let's get to the recipe!
Ingredients :
2 Potatoes, chopped
2 Garlic Cloves
1 Medium Onion, chopped finely
1/4 tsp Red Chilli Flaked
1/4 tsp Freshly Crushed Pepper Powder
1 1/2 tsp Kashmiri Red Chilli Powder
1 tbsp Butter
2 tbsp All Purpose Flour
1 cup Milk
1 tsp Paprika Powder / Red Chilli Powder
2 tbsp Olive oil
1 tbsp Butter
Salt as required
Cheese Slice
Mozzarella cheese
Instructions :
Parboil your potatoes that has been chopped into cubes, in water with some salt. Drain and set aside.
In a food processor / grinder, drop in the chicken breast pieces with roughly chopped garlic clove, red chilli flakes, black pepper powder, and red chilli powder, mince coarsely and set aside.
In a pan, make a roux by dropping a knob of butter and add in the flour and mix well while keeping the flame on low.
Next, pour the milk gradually and mix without lumps, allowing the roux to thicken slowly, your bechamel sauce is ready, set aside.
Now, in a baking pan, place baking paper and drop in the parboiled potatoes and add in the minced garlic, paprika/ red chilli powder, salt, and drizzle olive oil and allow to roast for 5-8 minutes at 180°C.*
In a pan, drop in butter, chopped onions, salt as required and minced chicken mix.
Now take an earthern pot/ Chatti and assemble the prepared layers.
In the Chatti, pour a ladleful of bechamel sauce.
Next add in your roasted potatoes, the chicken mince masala layer and generously pour the bechamel sauce. **
Next add in the cheese slice and top with Mozzarella Cheese and broil the chatti in the oven until cheese melts and flavors come together.
Your Cheesy Chatti Chicken is ready to devour! 🤤🤤
Notes:
* You may deep fry the potatoes too.
** You may repeat the layerimg process.
I did not add salt in my bechamel sauce as all other layers had enough salt in it.
You may prepare the same in a pan, if you do not have a chatti/ earthen pot. Just place lid and put on simmer in the final stage to allow the cheese to melt
Do not place your Eathern pot in a preheated oven, only broil the Chatti for the cheese to melt. You may alternatively simply place the Chatti on the gas stove, place a lid and put on simmer until cheese melts (around 5 minutes).
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
My name is Hasna Haneef, a mommy to a toddler, hailing from Thalassery, Kerala. Welcome to my humble abode on the Internet; wherein I share all my recipes and experiments. I am glad to have you on board!
I am delighted to have you on board. My name is Hasna Haneef, a mommy to a toddler, hailing from Thalassery, Kerala. My homeplace being Dubai, as I am born and brought up here and I am very influenced by the lifestyle and the variety of authentic cuisines I get to try from here, which has made me try anything that comes across me , click here →