BlueBerry Muffins

There’s colour everywhere finally after a long peroid of snow when you only get to see endless sheets of white everywhere. That is a beauty in itself too. I love the seasons in Canada. Each has its own splendour and gorgeousness. Its spring here, with frequent showers of rain and colorful blooms on almost every tree. The markets are also full of fresh produce and lots and lots of fruits and vegetables. I happened to find some Blueberries a few days back and thought of preparing some muffins. 

Blue Berry Muffins and a mup of Warm Coffee

Any kind of blueberry-frozen or unfrozen, is good for you. The fruit is filled with immune-boosting Vitamin C and antioxidants said to improve brain function. Research shows that blueberries can help to increase the number of cells in the area of the brain responsible for memory.

Blue Berry muffins are my favorite breakfast for a change. These muffins were soft and delicious. I had them along with a mup of warm coffee. And as the author of New Baking Book from which I have adapted this recipe says:

There’s nothing better than a fresh-baked blueberry muffin with your favorite cup of coffee or tea.

I totally agree!

Ingredients:

• All-Purpose Flour – 2 cups
• Granulated Sugar – 1 cup
• Baking Powder – 2 1/2 tsp
• Salt – 1/2 tsp
• Eggs – 2, beaten
• Milk – 3/4 cup
• Melted Unsalated Butter or Cooking Oil – 1/2 cup
• Orange Zest – 1 tbsp
• Fresh or Frozen blueberries – 1 cup, thawad
• Coarse Sugar (optional)

Method:

• Grease twelve 2 1/2-inch muffin cups for medium size muffins or you can grease six 3 1/2 inch muffin cups for giant size muffins. Set aside.
• In a medium mixing bowl combine flour, granulated sugar, baking powder and salt. Make a well in the centre of the dry mixture; set aside.
• In an another medium mixing bowl combine eggs, milk, butter or oil, orange zest. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lunpy). Fold in buleberries.
• Spoon batter into the prepared muffins cups, filling each almost full. If desired sprinkle tops with coarse sugar. Bake in 350 oven for about 35 minutes or until golden. Cool muffin cups; serve warm.

Suggested Accompaniments: Along with a cup of warm Tea or Coffee for a filling breakfast.

I am sending this as an entry to Mansi who is hosting the Monthly Mingle:Appetizers & Hors’Doeuvres as she requested me to,. So here it is Mansi, all the way to you!

Also, I had been awarded the Yummy Blog Award by Meeso recently and I am delighted to recieve it.

“Yummy Blog Award is the award given to a blog with the most yummy recipes/photos”

And now according to the rules of this Award, I have to quote here my favorite dessert which I have prepared/eaten. My favorite desserts would be:

1. Qubani Ka Meetha with Vanilla Icre-Cream
2. Black Forest Cake
3. Créme Caramel
4. Trifle Pudding
5. Ande Ka Meetha
6. Cheesecakes

I now pass on this award to:

• Indira of Mahanandi
• Sunita of Sunita’s world
• Priya of 365 Days of Pure Vegetarian
• Kajal of Applemint 

Luv,
Mona

Fettuccine in Creamy Coconut Milk

Pasta is loved by everyone, and i believe it is one of those simplest one dish meals one can think of which is also everyone’s favorite for times when you have to serve the meal in less than 35 minutes. This is one such dish that i prepare using the usual ingredients and turns out to be a great hit with my loved ones.

This is my lovely Sisters recipe. She taught me this recipe and i prepare this along with any noodles that I have in my house. I also serve it along with Chicken Tikka, Salmon Tikka or Lamb Tikka. Children will especially devour upon it, and the elders too.  

 

Fettucine in Creamy Coconut Milk 

Coconut Milk here makes a creamy sauce giving it a rich golden colour. Its healthy and nutritious.

Fettucine in Creamy Coconut Milk  

Ingredients:

To Prepare Sauce

• Canola Oil – 4 tbsp 
• Yellow Onions – 2, thinly sliced
• Tomatoes – 1, large, finely diced
• Red Chilli Powder – 2 tbsp
• Salt – 2 tbsp
• Garam Masala – 1 tbsp
• Cornmeal – 2 tbsp
• Coconut Milk – 3 tbsp
• Light Cream – 1 tbsp
• Water – 2 cups approx
• Green Capsicum – 1, chopped
• Red Capsicum – 1, chopped
• Crimini Mushrooms – 100 gms, sliced

To Prepare Pasta 

• Fettuccine Noodles - 500 gms
• Water – 5.5 litres
• Salt – 1 tbsp

Method:

• In a heavy non-stick saucepan at medium high heat, pour in oil and as soon as it warms up, add the sliced onions and sauté them till they are light brown in colour. Add the chopped tomatoes, red chilli powder, salt and garam masala. Mix and let it cook on medium heat till the tomatoes are mushy.
• Transfer the mixture to a blender container and add cornmeal to it. Blend till pasty.
• Pour this paste back in the same pan and let it cook till oil seperates.
• Add Coconut milk, cream and water to it. Let it cook for 3 minutes.Throw in the chopped red and green capsicums and mushrooms. Bring to a boil at medium high heat.
• Meanwhile in a large saucepan , pour water and add the remaining salt to it. Bring it to a boil and add the pasta and stir until water again returns to a boil. Cook uncovered for 9 minutes stirring occassionally or until al dente. Drain.
• Mix the drained pasta with the prepared Coconut milk sauce in the saupan and cook on low heat for 3 minutes.

Suggested Accompaniments: Serve it hot along with Boiled halved Eggs, and sliced Black Olives, Chicken Tikka or Lamb Tikka or Salmon Tikka, Chicken Croquettes, Pan Grilled Chicken Mustard, Grilled Sweet Chilli Chicken.

Luv,
Mona

Feast Time! Hyderabadi Dum Gosht Ki Biryani, Dahi Ki Chutney

Folks! Today I present you with Lamb Biryani, a simpler kind of it, with lesser oil, and lesser spices, the way we prepare it in our house, but equally yummy, moist and appealing as the original.

Hyderabad is known for its Biryani. The traditional Hyderabadi biryani is a dish of Meat and Rice infused with flavors and spices. Its the best of the one dish meals one could have ever. Biryani mostly means cooked layered rice along with meat of Beef, Lamb, Chicken, Shrimp, Deer, Hare or Fish, whatever the speciality of the day..

Lamb Biryani always reminds me of my wedding, when I wore a very beautiful Khada Dupatta. It was the best Biryani I had ever had ! This dish is so authentic that it is served along with Mirchi Ka Salan and Baghare Baingan and Dahi Ki Chutney, as the main dish at almost all weddings. Essentially all weddings in Hyderabad are suposed to have Lamb Biryani and Mirchi Ka Salan in the menu. This dish is so important in the Hyderabadi Muslim community. It is also prepared on gatherings, occasions, parties, all kinds of merry making get togethers..

My lovely sister had prepared this dish on the weekend. We were all in a mood to treat our family and ourselves with something special, and we immediately thought of this dish. What could be a more better meal to delight ourselves than this flavorsome fare?!

There are two methods to prepare this dish, one is with Raw meat, Kaccha Gosht and the Biryani is called as Kacche Gosht Ki Biryani. In this method, the meat is left to marinate for atleast 24 hours for the flavors to properly permeate into the meat, tenderize it and deepen the tastes. But today I am writing about the procedure to prepare a quicker kind of Gosht Ki Biryani, the Pakki Gosht Ki Biryani, where pre-cooked meat is used to prepare the dish. I will be posting the procedure of how I prepare Kacche Gosht Ki Biryani in my house in the coming days.

Gosht Ki Biryani, Dahi Ki Chutney 

Dahi Ki Chutney – Yogurt Chutney 

Makes:One small bowl

Ingredients:

Plain Yogurt (low-fat or full-fat)- 375 ml
Salt – 2/3 tsp or according to taste
Thai Red Chillies – 2, chopped (optional)
Green Chillies – 2, chopped
Yellow Onion – 1, medium, finely chopped
Mint leaves – 1/2 cup, finely chopped
Coriander leaves – 1/2 cup, finely chopped
Firm Red Tomato (fresh) - 1, small, deseeded and chopped finely

Method:

-To the yogurt in a bowl, add salt and half a cup of water and whip it till smooth, and creamy for approx 2-3 minutes.
-Add the remaining ingredients and fold them into the yogurt gently. Adjust salt according to your taste and cover the bowl with a plastic wrap.
-Put it in the refrigerator to serve it later along with Biryani.

You can store Dahi Ki Chutney in the refrigerator in an air tight food storage box for only one more day in a refrigarator, it doesnt last long. It is always better if you have an idea how much your family memebers will have it and you prepare it in only the required amount.

Hyderabadi Dum Gosht Ki Biryani – Fragrant Flavored Meat and Rice Casserole

Serves:5-8

Ingredients:

For the Marinade

Canola/Vegetable/Sunflower Oil (or) Butter/Makhan (or) Clarified Butter/Ghee - 90 ml/6 tbsp
Yellow Onion/Pyaz – 2, large, thinly sliced
Lean Lamb leg meat – 1 kg, washed and cubed into 3 cm pieces approx (with bones preferably if available, I have used only boneless here)  
Plain Yogurt/Dahi – 500 ml, lightly whipped
Red Chilli Powder/Lal mirch powder - 1 1/2 tsp
Salt/Namak – 1 1/2 tsp
Lemon Juice/Nimbu Ras - 4 tbsp
Garam Masala – 1 tbsp
Turmeric/Haldi – 1/2 tsp
Ginger Garlic paste – 2 tbsp
Water/Meat Stock – 1/2 cup

For the Garnish -

Green Chillies/Hari Mirch - 2, each slit into two
Thai Red chillies/Choti Lal Mirch - 2, each slit into two (optional) 
Fried Onion reserved for garnish earlier
Mint Leaves/Pudina – 1/2 cup
Cilantro/Kothmir – 1/2 cup
Toasted sliced Almonds/Bareek Kata Badaam – 2 tbsp
Fried Red Raisins and Cashwnuts/Tala-huwa Kishmish - 3 tbsp
Pinch of Saffron threads/Zaafraan soaked in 1/2 cup warm Milk (or) a pinch of red food colour, and pinch of yellow food colour
A dollop of Butter/Makhan or Clarified Butter/Ghee (optional)

For the Rice -

Basmati Rice/Chawal – 4 cups
Salt/Namak – 4 tsp
Black Cumin seeds/Shah Zeera - 1 tsp

Method:

-Wash and soak the rice in a big bowl for about 30 minutes.
-In a pressure cooker at medium high heat, fry the onions in oil/butter until they are golden brown in colour. Remove with a slotted spoon on a kitchen towel and reserve half for garnish. Blend the other half in 2 tbsp water inoi a paste.
-In the same pressure cooker, with oil/butter in it, add the washed cubed meat pieces, Stir fry till the meat has browned on all sides. Add the fried onions paste and the ginger garlic paste and turmeric. Saute them for 2 minutes. Throw in the red chilli powder, salt, garam masala, half cup water, and yogurt. Mix well and pressure cook for about 15-20 minutes until the meat is tender.
-Meanwhile drain the soaking rice and keep aside. Bring 9 cups of water in a to boil in a large saucepan with Black cumin seeds and salt (do not forget to add salt to the rice!!) in it. As soon as its boiling, add the drained rice and let it cook till the rice grains are just done. Drain and keep aside.
-Now, open the lid of the cooker and cook the meat mixture well without covering the lid on medium high heat until the meat mixture is done and most of the liquid has dried up. It should be a little bit dry mixture.
Add lemon juice to the meat and mix. Remove from heat.
-Preheat the oven to 350°F.
-In a large oven proof baking dish, add half of the rice in a layer at the bottom of the dish. Now add the whole meat mixture in one layer. Then cover it with the remaining rice completely and work gently, try not to break the rice kernels.  
-Garnish the layered rice with the reserved fried onions, mint and coriander leaves, slit red and green chillies, toasted and fried nuts, and sprinkle the milk with saffron threads in it or sprinkle the food colors and a little water. You can also add a dollop of butter if you wish. 
-Cover the dish with a tight lid or aluminium foil and keep it in the preheated oven for about 10-15 minutes, till a nice steam has formed inside.
-Before serving, dig the spoon into the dish till the base and take the rice and meat in a bowl. mix it and serve it hot.

Suggested Accompaniments: Mirchi Ka Salan or Baghare Baingan or Dahi Ki Chutney or Tomato Chutney.

This is my entry for Meeta’s Monthly Mingle-One Dish Dinners

Luv,
Mona

Khichdi

Khichdi always reminds me of my childhood when on every friday after the Jummah Salah, by the time my father would come home for lunch, my lovely Ammi would prepare and serve Khichdi piping hot. The beautiful aroma of Khichdi used to fill the house provoking our taste buds. This dish is uniquely tasteful. It would be so comforting, and we all used to enjoy the meal to the last morsel.. Sweet Memories !

This dish is also sometimes prepared at breakfasts, especially when someone is invited for a brunch or a breakfast. It is had along with Khatta (see below for its recipe), Qaeema, Mango Pickle/Keyri Ka Achar, Papad, Qageena and Coriander and Mint Chutney/Hara Dhaniya aur Pudine ki Chutney. Everyone is allowed to help themselves with whatever he/she likes as an accompaniment with Khichdi. My grandmother used to loved it along with the chutney the most. It is also very delicious when had with nothing along. The ginger garlic paste and onion are the main flavor ingredients and give the dish a sweet-pungent flavor.

Khichdi is best for upset stomachs and Diarrhoeas. Add a little water to the prepared Khichdi and pressure cook it a little more so that the rice is very soft. Mash it lightly with the back of a wooden spoon. Have it along with Yoghurt. You will definitely feel good as it is easy to digest and very nutritous.

Khichdi – Red Lentil Rice 

I like my Khichdi piping hot. As soon as it gets prepared I serve it along with its accompaniments. So I prepare the accompaniments well before the khichdi is to be prepared, so that everything can be served all at once. Warm Khichdi is so very comforting in these wintery days. It gives immense gratification to the soul. 

Khichdi – Red Lentil Rice 

Ingredients:

• Basmati Rice – 4 cups
• Water – 7 cups
• Yellow Onions – 2, large, finely sliced
• Ginger-Garlic Paste – 2 heaped tbsp
• Masoor Dal/Red Split Lentils – 1 cup
• Salt – 1 tbsp
• Canola Oil – 1/2 cup
• Turmeric – 1/2 tsp

Method:

• In a big bowl, wash together the red split lentils and rice very well. Soak them in clean water for about 30 minutes. 
• In a heavy bottomed deep non stick saucepan at medium high heat, pour oil and let it warm up.
• As soon as it gets warm, throw in the sliced onion and stir fry them till they are all light brown in colour.  
• Now drop the ginger-garlic paste into it. Reduce the heat to medium and fry it along with the onions for 5 minutes till the whole mixture is nicely browned and a beautiful aroma starts.
• Throw in salt, turmeric and pour water. Increase the heat to high and let it come to a boil once.
• Meanwhile drain the rice which was kept aside to soak.
• As soon as the water with onion mixture has come to a boil, add the drained rice and stir well but gently to mix. Let it cook for 2-3 minutes then simmer and cook until the water has almost all been absorbed. Turn off the heat and close the lid. Leave to rest for about 10 minutes. During this time nice steam will be built up and the rice will all be cooked to perfection. Serve hot along with above suggested accompaniments. Enjoy.

Suggested Accompaniments: It is had along with Khatta (see below for its recipe), Qaeema, Mango Pickle/Keyri Ka Achar, Papad, Qageena and Coriander and Mint Chutney/Hara Dhaniya aur Pudine ki Chutney

Updated-Nov07, 2008:

On the request of Aadarsh, a reader of my blog, I present you all with the recipe for ‘Khatta’.

Khatta – Tamarind Water

Ingredients:

For the Tamarind water:

• Tamarind Concentrate – 2 tbsp
• Water – 3 cups
• Red Chilli powder – 1/4 tsp
• Salt – to taste
• Cilantro/Dhaniya – 1 tbsp, finely chopped
• Mint leaves/Pudina - 1 tbsp, finely chopped
• Small green chillies/Hari mirch – 1 tbsp, finely chopped
• Yellow Onion – 1 tbsp, finely chopped
• Ginger-Garlic paste – 1/3 tsp
• Sesame seed or Almond paste – 1 tsp

For Baghaar:

• Canola oil – 2 tsp
• Fresh Curry leaves – 4-6
• Cumin seeds – 1 tsp
• Dried Red Chilli – 2, whole

Method:

• In a bowl mix all the ingredients under the heading, ‘For Tamarind water’.
• Heat the oil in a small saucepan, and add curry leaves, cumin seeds and the dried red chilli. Immediately add the tamarind water and let it come to a boil. Cover with a lid and remove from heat. Serve along with Khichdi.

And it is not the end, I have another pleasing information to share with you all, Priya of 365 Days of Pure Vegetarian and Lubna of A Hyderabadi Foodie’s Cookbook, has again presented me with the Nice Matters Award, Thanks Dear. I’m honored!

Luv,
Mona

Hyderabadi Khushka (Basmati Chawal) and Chicken 65

Chicken 65

Chicken 65 is one dish which is most loved by almost everyone. I do not know why it is called so. I believe every one of us has a variation to this recipe and we all make it our own way. In my family alone, everyone has their own version of this dish. Today i am writing about my way of preparing this yummy chicken dish. This dish one among those when i want to whip up a whole meal in less than an hour time. Gets prepared quite soon and is simply delicious.

Ingredients:

Canola Oil – 2 tsp 
Chicken – 500 gms
Lemon juice – 2 tbsp
Cornflour – 1 tbsp
Turmeric – 1/3 tsp
Soya sauce - 1 1/2 tbsp
Yogurt – 2 tbsp
Curry Leaves(fresh/dried) – 5-6
Salt – to taste
Black Pepper powder – 1/3 tsp
Ginger-Garlic paste – 1 tsp
Chicken Stock – 1 cup
Yellow Onion – 1, finely chopped
Green chillies – 5, cut into strips

Method:

-Marinate chicken in lemon juice, turmeric, yogurt, soya sauce, ginger garlic paste and salt for about 30 minutes.
-Shallow fry the chicken in oil till done. Drain and remove the chicken in a bowl.
-Again in the same pan, add a lil more oil, add the chopped onion, curry leaves and chillies. Fry over high heat for 2-5 minutes.
-Add cornflour, stock, black pepper powder and let it boil for 5 minutes. Add the chicken along with all the juices and let it cook till it is dry. Serve hot.

Hyderabadi Khushka and Chicken 65

Khushka – Basmati Chawal

Khushka is Plain Boiled Rice. The word Khushka comes from the term ‘Khushk‘ in Urdu, which means Dry, or Plain. Khushka is the staple food in my house, and it is so in most Hyderabadi households. It is prepared almost everyday. We have it along with curries. Parathas, Phulkas, or Khushka is either has with a dry curry, a Sukha Salan or a gravy curry with a watery consistency, Patla Salan. Khushka is also called as Saada Chawal in some households, which means Plain Rice. It is lightly salted and crained. The procedure is very simple, and it is as the name says about it, a plain basic rice which can be had along with any side dish.

Having this Rice while it is warm is so comforting, but if wish to serve it later and want to prepare it ahead of time, just microwave reheat it for 1 or 2 minutes adding a few drops of water to it. You can store it in a microwave safe bowl for easy reheating in a refrigerator for upto a week. It stays good and is as good as fresh when reheated in a microwave just before having it.

Ingredients:

Long grained white rice – 2 cups 
Water - 9 cups
Salt – 2 tsp

Method:

Wash the rice well and soak it in 4 cups of water for about 30 minutes.
Drain the rice and keep aside.
In a large saucepan, boil the remaining 5 cups of water and as soon as it comes to a boil, drop in the reserved soaked and drained rice. Also add the salt. 
Let it boil at medium high heat till the rice grains are all done. Take a few grains with a slotted spoon in your fingers and press them to check if they are done.
Once all the grains are done, and are just soft, drain the rice and put it back into the saucepan. Clean the sides of the pan with a rubber spatula and level the rice properly. Cover with a lid, and put it on dum (till a nice steam has been formed) on the hot cooktop.
Serve it hot, or you can even have it later.

I am so happy to recieve the Nice Matters Award from the beautiful sisters Zainab and Hameeda, of Arabic Bites.

“Nice Matters Award is for those bloggers that are just nice people , good blog friends and those that inspire good feelings and inspiration! Those that care about others that are there to lend support or those that are just a positive influence in our blogging world!

 

Thank You Guys, This is my very first Award, and i’m delighted to recieve it. If i would not have to send it to only a few of the selected bloggers, i would have sent this award to each and every blogger in the blogging world, as each one of us are so dedicated to our love of sharing our knowledge across places. However i had to cut short the list, so, I choose to pass on this Award to Asha, Amna, Lubna, Daagh, Sailaja, Indira, Priya, Jai and Bee, Meena, Nabeela, Rahin, Seena and MJ. Everyone of you all bloggers are deserving for this award and very nice.

Luv,
Mona

Sheer Qurma

We celebrated Eid-Ul-Fitr, our festival after the month of fasting 3 days ago. On Eid I had prepared Chicken Biryani, Sheer Qurma and Cholay.

Sheer Qurma is a meetha/dessert prepared using roasted fine Vermicelli Noodles, or Seviyan cooked in milk with some fried dried nuts and sprinkled with saffron and nutmeg, cardamom powders to enhance the savory flavour of the dessert.

It is traditionally served after the Eid prayers to the entire household and also to all the guests who arrive to greet you on Eid, and is served hot along with other snacks, I usually serve spicy Cholay along. Some people like this dessert rich and slightly thick in consistency and some people like it a bit thin in consistency with less seviyan and more of milk. To make it rich, you can add khoa to it, or add a bit of condensed milk. I and my family prefer the latter kind. If you like it thick, you can cook the Sheer Qurma a bit more on medium heat till you get your desired consistency.

You can roast the vermicelli and store in the refrigerator for more than a week, a make ahead for this dish. If you prepare the whole thing and store it in the refrigrerator it will become pasty as the days pass. You can also fry the nuts and store in the refrigerator a day before to prepare this sweet savory instantly when your guests arrive, as you will just have to cook it all in milk and serve. 

Sheer Qurma – Vemilcelli Cooked in Fragrant Milk 

Serves: 4

Ingredients:

*Fine* Vermicelli noodles/Seviyan – 3/4 cup
Ghee/Oil - 2 tbsp
Almonds – 1 tbsp, deskined and thinly sliced
Pistachio – 1 tbsp, halved
Chironji nuts – 1 tbsp, shelled
Dates – 5 dates, halved and deseeded
Saffron strands/Zafraan – 1/2 tsp
Black Raisins/Kala Kishmish -1 tbsp
Milk – 5 1/2 cups
Nutmeg powder – 1/4 tsp
Green cardamom/Elaichi powder - 1/4 tsp
Green Cardamom/Elaichi – 1, whole
Sugar – 4 to 5 tbsp

Method:

-Soak the saffron and the halved and deseeded dates in 1/2 cup warm milk. Cover and keep aside.
-Pour milk into a large pan. Throw the skin of the whole cardamom and add the seeds to the milk. Boil milk in the pan at high heat with sugar and green cardamom powder, nutmeg powder until it is reduced by one-fourth.
-In a heavy bottomed pan at medium heat add butter/oil and roast the vermicelli noodles in it until they are a few shades darker brown. Add the raisins and the remaining nuts. Pour the reduced milk into it and let it come to a boil once. Add the dates and the saffron with the milk in which they have been soaking. Cover and let it cook for 3-5 minutes. By now the noodles must have become very soft. Remove from heat. It can be served hot or cold.

Luv,
Mona

Palak Poori

I had learned this recipe from my teacher, when I was in my college. I had found it very unique and delicious. I treasure this recipe. Its easy, simple and gets ready quite quickly. Have it with Red beans curry and you will never forget this dish for its good taste. Enjoy.

Palak Poori - Unleavened Fried Indian Puffed Spinach Bread

Makes approx 15 Pooris 

Ingredients:

• Whole Wheat flour - around 2 cups (You can even use Refined flour if you wish)
• Spinach (fresh or frozen) - 300 gms
• Yellow Onions – 1 small, chopped
• Milk – as needed
• Salt – to taste
• Small Green chilli  - 4, chopped
• Canola Oil – to deep fry poori’s

Palak Poori served hot with warmed Rajmah (Red Kidney Bean) Curry 

Method:

• Heat oil in a pan and saute the onions till soft. Add spinach and green chillies, salt and cook well till dry (It is important that the it is pretty dry after you cook it as if left watery, you will not be able to make a proper dough later) Puree into a paste in a food processor of a blender and keep aside.
• Put 1 cup flour in a bowl. Make a well in the middle and add spinach paste in the center. Use one hand to mix the flour with the added mixture in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Keep adding extra flour as needed. Sprinkle milk if needed to the dough and continue to knead it. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable green coloured dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading.

The Prepared Dough 

• Rest for 1/2 hour in warm climates and 1.5 hours in cold climates. Cover with a wet towel so the dough does not dry out. The rested dough is light and springy, less resistant to being rolled out into the thin rounds.
• Knead dough a little again. Dough should be stiff enough to roll without extra flour.
• Make small balls (approx 4 cm in diameter) of the dough and cover them with damp cloth.
• Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round.
• Repeat the same process to roll out all puri’s.
• Heat plenty of oil in a kadhai/wok until very hot.
• Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
• This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
• Remove with a slotted sppon and stack them vertically untill all are done in a bowl lined with paper towel to absorb the oil.

Suggested Accompaniments: Enjoy the puris along with Red kidney beans curry.

Tip: Store the left-over dough in a ziplock bag in the refrigerator for upto 1 week so that you prepare it again after some days. 

 

Chicken Croquettes

A warm welcome to everyone to my blog.

This is my first post to my blog, and I start this blog attempting to make an insight into the method of home-style cooking in the Hyderabadi households for the whole world, and to make friends in the blogging world, which I loved since i had started to read recipe blogs of different people, who share interests like me, love to cook food and discover new ways of cooking food.

Chicken croquettes are loved by everyone, and is a hit with children and adults too. This recipe is an appetizer specifically, but you can have it anytime, as you want. Its an easy recipe that gets prepared in a jiffy and it tastes like melted cheese once you bite into it. Serve these hot as soon as you prepare them as they do not taste very godd when cold. Have it with any of your favourite sauces or have them plain. You will love them. Enjoy. 

Chicken Croquettes

Ingregients:

• Maida(super refined wheat flour)
• Butter
• Milk
• Egg
• Bread crumbs

Method:

• If you have any left over chicken, shred it and you can use it, or u can take some boneless chicken and fry it in oil, salt, red chilli and little water to make it soft. Once the chicken is soft, shred it, not too finely.
• Now take a non-stick pan, melt some amount of butter, add maida and brown it well enough, but not too much.
• Add milk to it, and stir it so tat it forms a good paste, add more milk if it requires, let it not form onto lumps.
• Let it cool down.
• Once it is cool, add the shredded chicken and mix well. Keep this mixture in the fridge for nearly an hour, so that it hardens a bit.
• After an hour, remove it from the fridge and make balls (croquette shaped)
• Beat an egg in a cup.
• In an another plate keep the bread crumbs.
• Dip the balls into egg first, then in the bread crumbs, till it is properly covered, pat and remove the crumbs from the balls if excessively covered.
• Deep fry the balls till nicely golden brown in colour
• Serve hot.