• 4 Samoon (cut in 4) *
• Kiri Cream Cheese Cubes, cut into 4 cubes
• 2 Eggs
• 1/4 tsp Vanilla Essence (Optional)**
• 1/4 Cup Whole milk
• 2 tbsp Butter
• 4 tbsp Honey
• 1/2 tbsp White and Black Sesame Seeds each

1. Cut the Samoon into 4 pieces and make a cavity underneath each piece using a knife, cutting half way through on each of them. 
2. Now place a small piece of Kiri Cheese cube in the cavity and sealed the cavity by pressing down using the extra piece that was cut open.
   
   
   
3. In a small bowl, crack in the egss, pour the milk and add vanilla/cardamom for flavoring, and add a pinch of salt and beat with a fork well. 
4. Now using thongs, dip the samoon pieces one by one and place them on a hot pan smeared with butter, place the dipped samoon pieces on the pan, and Sprinkle sesame seeds on the upside of the bread and cook on all sides until the egg coating cooks well. 
   
   
   
5. Finally, place them in a serving plate and drizzle with Honey as required. 
6. Your melt in the mouth and effortless honeycomb bread is ready to devour! 😍 😍 😋

Turkish Tulumba

Ingredients :

Sugar Syrup ;

Dough:

Instructions :

Notes :

Malabar Mini Vella pola

I am finally posting this here, it is the 26th of Ramadan. Vella pola is a dish that immediately brings in childhood memories of Ramadan. Vella pola is an epitome of Malabar food especially during Ramadan. 

This brings in a lot of comfort and warmth when you have it, feels like your ancestors are sitting and smiling at you and giving you a hug while you relish them. These are super soft and spongy fermented rice cakes or buns. Traditionally this requires 2-3 days of preparation of the dish in which the batter is poured to ferment. It is a long process. So I always stopped myself from trying to make these. 

My grandmother and great grandmothers used to prepare the vessel to help the fermentation process by soaking Pappadam (Pappad) in coconut water for 2-3 days (not exactly able to recall the process) . This is the traditional method and if at all someone I know who makes really tasty traditional food is my mom's uncle's wife. I just love her food that whenever I visit my native she always prepares these traditional dishes for me and either brings them home or sends them over. I can't stress enough, the amount of love she puts in her food. I know you might now think is love even an ingredient. My answer - yes! You NEED to put in a lot of love when you prepare something for someone and it surely shows when you taste it. When I have any doubts regarding traditional food, she is my go-to person. The last time I went to visit her she gave me these fluffy polas that I couldn't get enough of! I had to ask her the recipe and as my memory is always super weak I asked her daughter, Rishooty, my mom's cousin, to send me the recipe through Whatsapp. After hearing the process I have been ever so lazy to make these. Of course we have no patience like the women of the previous generations have had 🙈😅

Recently my mom told me to try it with yeast and voila I couldn't believe it, it was exactly the same but so effortless. I couldn't believe the results. It was the same or even better 😍

The person who came up with this idea is a genius! Now we all can make this at home.. Alhamdulilah. This for suhoor is so soothing. I love to have it for suhoor. Vella pola are normally prepared and steamed in steel plates or any mould that you have. My mom made these in Idli moulds a few days back and everyone wanted to know the recipe, and it looked super cute. I love anything in small portion sizes, unlike the normal Vella polas are cut into squares or triangle.

Ingredients:

For the banana curry

Instructions 

• Notes : If you do not have white rice (Pachari) you may use Jeerakashala rice instead. 
• I made 12 small polas with this measurement. 
• If you do not have pappadam (pappad) you may use Urad dal ( I believe this is because pappad is made from Urad dal and this acts as a substitute for Pappadam) 

Here I am going reveal what I did to cause the proofing work faster. I preheat my oven to 140° C or the lowest heat setting for 2 minutes, place my dough covered in the oven, without completely closing the oven door and voila! In 15-20 minutes maximum you have your dough risen well, now this was an experiment and alhamdulilah it turned out great. Now no more worries of the Proofing time if you are anything like me.. 😂😂

• 1 cup Whole wheat flour/ Aatta
• 1 cup All purpose flour
• 1 1/2  cup or more All purpose flour to combine the dough
• 1/2 tbsp active dry yeast
• 1/2 cup warm milk
• 1 cup warm water
• 1 tbsp sugar
• Salt, required
• 3 tbsp olive oil

For the pizza filling:

• 250 gms boneless tender chicken breasts, cut into small strips
• 1/4 tsp Turmeric powder
• 1/2 tsp Kashmiri Red chilli powder
• 1/2 tsp Paprika (optional)
• 1/2 tsp Red chili flakes
• 1/2 tsp ginger garlic paste
• 1/2 tsp Garlic powder
• 1 tbsp Soy sauce
• 1/2 of medium onion, chopped roughly into squares.
• 1/4 Capsicum, chopped
• 1 cup Mozzarella Cheese
• 1/4 cup black olives, sliced
• 1 tsp oregano
• 3-4 tbsp Tomato sauce
• 1 tbsp ketchup
• 1 garlic clove, minced

1. In a large bowl combine yeast, warm water, warm milk and sugar. Stir gently, close with a lid or a plate and set aside for 10 minutes for the yeast to bloom.
2. After the 10 minutes add in your salt, wheat flour and all purpose flour along with olive oil and combine well.
3. After the mixture is well combined, add in 1/2 cups of all purpose flour until you get the desired consistency.
4. The dough will be soft and pliable once it reaches the desired consistency. (check notes*)
5. Place the dough back in the bowl and allow to proof. Preheat your oven to 140° C or the lowest heat setting for 2 minutes, place your dough covered in the oven, without completely closing the oven door and voila! In 15-20 minutes maximum you have your dough risen well.
6. Beat the risen dough using your fists and knead for a couple of minutes and make them into small round balls, flatten using a rolling pin and cook them on a tawa for 2 minutes or until it puffs up so that there is a cavity for the filling (flipping every other minute).

1. Cut the chicken into small strips, place it in a bowl. Now add salt, ginger garlic paste, Turmeric powder, chili powder, paprika.
2. Onto a fry pan pour some olive oil and Sautee your onions. Next add your Capsicum and mince 1 garlic clove to this.
3. Add in your marinated chicken and cook on medium high.
4. Add soy sauce and Sautee well.
5. Next add in your garlic powder and Chilli Flakes.
6. While the chicken gets done. Prepare the pizza sauce.
7. In a bowl add tomato paste, ketchup, oregano, a tsp of olive oil and a garlic clove, finely chopped, add salt to taste, if required. Mix and set aside.
8. Cut the pita bread into halves so that you have two pita pockets with cavity. Spread the sauce inside and fill in your chicken filling, add your olives and finally add Mozzarella.
9. Grill them on a grill pan on Sim with lid on so that the cheese melts, can be done in a fry pan too.
10. Voila! And your pizza pockets are ready, Enjoy!

• We are a fam of 3, so I didn't require so much dough, so I kept the extra dough in the fridge. Next time when I use it, I thaw it well and use.
• This filling recipe is perfect for 6 pitas where you will get 12 pockets.
• Make sure you don't use hot water, this will kill the yeast.
• You may add Mayo for a more creamy texture, I did not add it as I wanted to make the flavor to be authentic. 
• You may make the same recipe with all purpose flour completely, but I wanted a healthier version.
• *To get the desired consistency of the dough, do not add too much flour, it should be workable. 

• Kunafa dough, frozen (preferably fresh) 
• 3 Kiri cream cheese cubes, cut lengthwise into 3 portions 
• 4 tbsp pure Ghee
• Water, to seal

• 1 cup Sugar 
• 1/2 cup water 
• A squeeze of lemon

1. In a deep sauce pan add the ingredients and allow to boil, once it comes to a rolling boil, allow to boil in Sim for exactly 10 minutes, and then switch off the flame. 
2. Do not stir, you may swirl the pan or give a light mix if the sugar doesn't dissolve at all.

1. Preheat the oven to 220°C.
2. Onto a thin strand of kunafa dough place the 1 long piece of cream cheese cubes and fold from the sides so that the sides are sealed properly.
3. Next place this Kunafa wrapped cream cheese onto the sheet of kunafa dough and roll and trim, once a layer of rolling is done. Now seal the edges of the strand using water and gently squeeze inside your palms. (Check my YouTube video for the exact tutorial) 
4. Now onto a Parchment lined baking tray, dip or smear the ghee generously onto the rolls and place them Seam side down.
5. 
   
   
6. Now allow to bake for 30-35 or until golden and crisps. Turning the roll occasionally once or twice so that they brown evenly.
7. Once cooled down for 5 minutes, dip the ends of the rolls in sugar syrup and coat them in ground pistachio.
8. Drizzle the simple sugar syrup and enjoy! 

          

• 6-7 prawns, cleaned and deveined 
• 1/4 tsp Turmeric powder 
• 1/4 tsp Red Chilli Flakes 
• 1/2 black pepper powder 
• Salt, as required 
• A squeeze of lemon juice. 
• 1/2 tsp ginger garlic paste 
• 1/2 cup Coconut milk (I used coconut milk powder) 
• 2 tbsp bread crumbs
• 1/2 cup milk
• 1/4 chicken stock (optional) 
• 2-3 tbsp cream
• 1 tsp soy sauce
• 8-10 Samosa leaves
• 1 egg (egg wash) 

• 2 tbsp grated coconut 
• 1 tsp Red Chilli powder
• 1/4 tsp ginger garlic paste 

1. In a fry pan,  pour some oil and fry the prawns marinated in Turmeric powder, red chilli flakes, black pepper powder, salt and a squeeze of lemon juice. 
2. In the same pan, sauté ginger garlic paste and add coconut milk. 
3. Next add bread crumbs and pour the milk and add cream. Pour your chicken stock if you have. Finish off with a dash of soy sauce. 
4. Now to prepare the coconut topping. Mix the ingredients under coconut topping and fry it in little oil in lowest flame until crisp. 
5. Now prepare the cups by cutting the samosa leaves into halves and placing them in a cross in the cupcake pan moulds to form cups. 
6. Brush them with an egg wash and bake in a preheated oven on 180 deg C for 15-20 minutes or until crisp. 
7. Remove your cups from your cupcake pan and add your gravy to it. 
8. Place a prawn on each cup and finish off with a Sprinkle of the prepared coconut topping and add chopped spring onion for a pop of color. 

• Please be careful when adding salt as the sauce will have enough salt from the chicken stock and soy sauce. 
• You may add minced prawns after adding the ginger garlic paste in the sauce for better flavor, I didn't have many prawns with me so I didn't use them in the gravy sauce. 
• Please use fresh prawns, so you have the yummy flavors of the prawns in the gravy. 
• I would suggest to use mini cupcake pans, if you have them, so that it's easier to pop them in your mouth. 

• 8 White bread slices
• 100 gms Mozzarella Cheese
• 4 Sausages
• 1 egg
• 1 cup bread crumbs
• Flour paste 
• Water

• 4 tbsp Mayonaise 
• 1 small garlic clove, minced
• 1 tsp olive oil 
• Black pepper powder (optional) 
• Salt, if required 

1. Trim off the edges of the bread slices. 
2. Dampen the bread using your fingers dipped in water. 
3. Using a rolling pin, flatten the bread slice, place the Mozzarella cheese and the sausage and roll them neatly and seal the edges using flour paste. 
4. Crack an egg in a bowl and beat it using a fork and dip the prepared bread roll in the beaten egg and coat them in bread crumbs. 
5. Repeat the process until done. 
6. Fry them in hot oil until golden brown. 
7. Serve hot with Aioli. (mix the Mayo and garlic, olive oil) 
8. 
   
9. 

• 5 Potatoes
• 4 garlic cloves
• 2 tbsp butter
• 2 tsp dried rosemary
• Salt, as required
• 1/4 tsp Black pepper powder
• Chopped green spring onion, to garnish

• 2 tbsp Mayonaise
• 2 tbsp Cream Cheese
• 1 tbsp Cream
• 1 tbsp milk (optional)
• Salt to taste

• 2 tbsp Mayonaise
• 1 tbsp Tomato Ketchup
• 2 tsp Hot Sauce/ red chilli sauce
• 1/4 tsp Kashmiri chili powder (optional)
• 1 tsp garlic powder (optional)

1. Preheat the oven to 220 Deg C. Line a baking tray with parchment paper.
2. Hold the end of the potato and create slits halfway through the potato, be careful not to cut through the potato and use chopsticks as barriers to help cut your potatoes without cutting through. Repeat with remaining potatoes. 
3. Meanwhile, in a saucepan melt butter and olive oil, and add garlic cloves and rosemary, and let it infuse in medium-low flame for 2-3 minutes.
4. Now using a brush, brush the garlic-rosemary infused butter onto the slit potatoes, also make sure the butter reaches the cut folds too.
5. Then sprinkle the potatoes with salt and pepper generously and bake for 30 minutes.
6. Whilst the potato bakes, prepare the sauces in different bowls by mixing the ingredients under the sauces heading.
7. Next, re-brush the potatoes with the garlic-rosemary infused butter and bake for another 30 minutes until fork tender and crispy edges on the potatoes.
8. Serve hot and slather the cream cheese sauce and dynamite sauce.
9. Garnish with chopped green spring onions. Enjoy!

Butter Chicken Parcels

Like who doesn't love Butter chicken? My love for Butter Chicken made me make this filling and it is truly scrumptious! Butter Chicken is one among the most popular dishes or gravy of Indian Cuisine. The first thing that I order, be it any restaurant, is this utterly butterfly delicious butter chicken. If the butter chicken tastes great then I bet the restaurant/Eatery is top notch when it comes to cooking with flavors.

When Ramadan is here we stock up on our basic necessities and ingredients so that we can have more time to do Ibadah. Well, one such major item that every household buys and stocks up is the samosa sheets. We all stock up on samosa sheets! Don't we? And they are definitely a big savior when it comes to preparing something quick for iftar without the hassle of preparing dough and making sheets. 

I try and avoid preparing fried snacks during iftar as it definitely isn't good for the tummy. But a fried item once in a while won't hurt too!😁

Well, I am introducing you to my Creamy saucy butter chicken parcels on the occasion of reaching 3K+ followers, which is a huge deal to me! 😍 I had to share a recipe of fried snack during this Ramadan for my dear followers who are my constant supporters and motivation. ❤️

Coming back to the recipe, boneless chicken are cut into 1 - 2 cm strips and marinated in ginger garlic paste, chilli powder and salt. It is fried and set aside. The masala consists of butter, finely chopped onions, green chili, red chilli powder, ginger garlic paste, tomato paste, dried Fenugreek leaves (kasuri methi), a tablespoon of flour and milk. And garnished with chopped Coriander leaves! It's that easy.

Now if you ask me how is it creamy like I mentioned before. I wanted the ingredients to be easily accessible, hence you may use heavy cream instead of flour and milk for that creamy touch and when filling the samosa leaves into parcels I also like to add a dollop of cream for that extra creamy effect! (Cause I like anything and everything creamy) haha

Enough of the drooling session, let's get started!

Ingredients:

• 20 Samosa leaves
• 150 gms Boneless Chicken, cut into 1-2 cm strips
• 3 tsp Kashmiri Red chilli powder
• 1 tsp ginger garlic paste
• 2 tbsp butter
• 1 onion medium - small onion chopped finely
• 1 green chilli, slit
• 2 tbsp Tomato paste
• 1 tsp dried Fenugreek leaves (kasuri methi)
• 1 tbsp flour
• 1/4 cup milk /heavy cream *
• Chopped Coriander leaves
• 4-5 tbsp of thick cream/Nestle cream
• Salt as required

Instructions :

1. Marinate the chicken pieces with 1/2 tsp ginger garlic paste, 2 tsp Red Chilli powder, salt.
2. In a pan, pour some oil and fry the marinated chicken pieces for 5-6 minutes.
3. 
4. Transfer to a bowl and shred using hands or fork.
5. Next in the same pan add butter and add 1 tsp Chilli Powder and saute for about 30 seconds, add the finely chopped onions, and the green chilli, 1/2 tsp ginger garlic paste, and the tomato paste. Mix well.
6. Add your shredded chicken.
7. Next add the dried Fenugreek leaves and 1 tbsp flour and mix well.
8. Finally pour the milk and mix consistently to form a thick creamy filling, check for salt.
9. Finish off with a Sprinkle of chopped Coriander leaves.
10. 
11. 
12. 
    
13. 
    
14. Position the leaves horizontaly and vertically on one another and place the cooled filling in the middle. Now add a dollop of cream.
15. Fold the leaves from right to left and from bottom to upwards. (Check video on YouTube to see how it's done)
16. Spread flour paste on the remaining unfolded leaves and fold to form a box shape and trim off any excess leaves residual popping out.
17. 
18. In a kadai, pour oil and fry and until golden and serve hot! 

Notes*:

• You may use heavy cream instead of milk and flour for a creamier consistency.
• Increase quantity of green chillies if you like it hot.
• Remove the green chilli when filling the parcels.