VEGETABLE CHICKEN ROLL

I always make roll/samosa before or within first few days of Ramadan. It makes life easier and before frying just thaw the required number of rolls and deep fry.


This recipe is off to following food events:
Iftar nights by Jabeen, Joy from fasting to feasting-season iv by Lubna, Serve it series by Krithi's kitchen and Denny, Moonsoon medley hosted by Saffron streaks. 






VEGETABLE CHICKEN ROLL:

INGREDIENTS:

ROLL PASTRY                                                   1 PACKET

CABBAGE                                                          1 CUP CHOPPED

CARROT                                                              2 GRATED

GREEN CHILLI                                                    2-3 FINELY CHOPPED

CHICKEN                                                             1 CUP BOILED AND SHREDDED 

GREEN BELL PEPPER/SHIMLA MIRCH       1/2 CUT INTO THIN STRIPES

SALT                                                                     TO TASTE

BLACK PEPPER                                                TO TASTE

SOYA SAUCE                                                      TO TASTE

EGG                                                                       1 BEATEN

STEPS OF PREPARATION:

1.CUT AND CHOP ALL THE VEGETABLES AND BOIL 1 CHICKEN BREAST AND SHRED.

2.TAKE A BIG POT/WOK/KADAHI AND ADD 1-2 TBSP OIL, ADD FINELY CHOPPED GREEN CHILLI AND STIR FRY ALL VEGETABLES AND CHICKEN TILL THEY SOFTEN, DONOT OVERCOOK.

3.ADD SALT, BLACK PEPPER AND SOYA SAUCE (TAKING CARE AS SOYA SAUCE ALSO CONTAINS SALT). MIX AND TOSS EVERYTHING.

4. ADJUST THE SEASONING AND KEEP ASIDE.

5.THAW THE ROLL PASTRY, THEN START PLACING A SPOONFUL OF FILLING AND ROLL IT, USE EGG WASH TO SEAL THE ROLL.

6.DEEP FRY AND SERVE WITH SAUCE OR DIP OF YOUR CHOICE.

CHANNA CHAAT AND 50TH POST

Although I started this blog of mine in 2009 and it was going at a good pace too but other important aspects of life took over and I had to eventually stop blogging. Now, it seems like everything is in place so I have decided to start blogging again and the holy month of Ramadan is the best time to get a fresh start. 


For Iftar (time to breakfast)  few delicacies are a must have at Iftar table in every household in Pakistan. Channa chaat is one such item which one will surely find in everyone's Iftar menu. Here comes my version of this spicy, tangy snack which is going to be a part of Iftar party at Lubna's Yummy food for her Ramadan event and Iftar nights  hosted by jabeen.


CHANNA CHAAT :

INGREDIENTS:

WHITE CHICKPEAS/KABLI CHANNA    1 CUP BOILED

SMALL RED ONION FINELY SLICED     HALF                            

GREEN CHILLI FINELY CHOPPED        1 SMALL

TOMATO FINELY SLICED                   1 SMALL

LEMON JUICE                                   2 TSP

TAMARIND PASTE/IMLI                      2 TBSP

CHAAT MASALA                                TO TASTE

CORIANDER LEAVES                          FOR GARNISH

STEPS OF PREPARATION:


1. Wash and soak Chick peas in enough water overnight.


2. Next day pressure cook chicpeas/channa with salt and enough water. Alternatively boil in any pot till chickpeas soften.


3. Strain and take out in a bowl, combine all the above ingredients.


4. Let it sit for a while so that chickpeas/channa gets all the flavours of imli, lemon, chaat masala.


5.Enjoy having yummy chaat at home.

POTATO FRITTERS

Potato is one such veggie which is loved and consumed all over world, by people of various age groups, can be made alone in many different ways or incorporated with other food groups.

The potato contains vitamins (vitamin C and vitamin B6) and trace amonuts of Thiamine, Riboflavin, folate, Zinc, Potassium, Calcium. The fiber content of a potato with skin (2 g) is equivalent to that of many whole grain breads, pastas and cereals. The potato is rich in Carbohydrates (essentially starch).

NUTRITIONAL BENEFITS:

• Protect against colon cancer
• Improves glucose tolerance and insulin sensitivity
• Lowers plasma cholesterol and triglyceride concentrations
• Increases satiety
• Possibly even reduces fat storage
  

Starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increased resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.

I made these poato fritters (alu key pakoray) for iftar.

INGREDIENTS

1/2 CUP GRAM FLOUR (BESAN)

2 POTATOES

1 TSP CUMIN SEEDS

SALT TO TASTE

1 TSP RED CHILLI POWDER

1/2 TSP TURMERIC POWDER

1/2 CUMIN POWDER

1 TSP CORIANDER POWDER

1/2 TSP CHAAT MASALA

1/2 TSP GARAM MASALA POWDER

HANDFUL OF FINELY CHOPPED CORIANDER LEAVES

PINCH OF HEENG

OIL FOR DEEP FRYING

STEPS OF PREPARATION

1.In a bowl put all the ingredients from gram flour to heeng and adding water to it slowly, mix with spoon till you get a lump free mixture.

2.Wash, peel and cut potato in to half. Then cut it into small wedges and put into gram flour mixture, coat evenly.

3.Heat oil for deep frying and drop each pakora in hot oil one by one and fry on medium low heat till turn golden brown.

4.Serve hot with chutney of your choice.

I am sending this to Lubna and yasmeen for their joint venture of Joy from fasting to feasting-season II !!!

IS IT BLACK OR DARK BROWN: FRIED BLACK CHICKPEAS

I made black chickpeas for Iftar today, the colour of dish is more towards dark brown, but no worries as I am a capricorn and this dish is perfect entry for a monthly event FIC: Zodiac Signs by Ashwini of Ashwini's Spicy Cuisine an event started by sunshinemom of tongue ticklers, and also to Joy From Fasting To Feasting by Lubna of Yummy Food and Yasmeen of Health Nut.

How can I forget to send it over to Sia for her event MLLA 15th helping , originated from here.

INGREDIENTS

HALF CUP BLACK CHICKPEAS

1 SMALL ONION (COARSELY CHOPPED)

1 GREEN CHILLI (MINCED)

SALT TO TASTE

1/4 TSP BLACK PEPPER

1 TBSP OIL

STEPS OF PREPARATION

1.Wash and soak black chickpeas in enough water overnight.

2.Heat oil in a pan, add onion and green chilli.

3.Fry onion till golden brown, then add black chickpeas, salt and black pepper.

4.Cover and fry on low heat till fried, it took me 10-15 minutes.

MINCED MEAT STUFFED PASTRY: SAMOSAS

BEFORE FRYING

In our home four things beside dates and a drink are a must for Iftar, these are white or black chickpeas chaat, fruit chaat, any fried item and dahi baray. The fried items consumed by us during Ramadan for iftari are Pakoray (potato, eggplant, onion, chilli, egg, tomato, or spinach), samosay, rolls, choora, fried spicy potatoes etc.

I never tried to make samosa by myself, rather helped my mom in making a filling or help her in stuffing, because I always thought that I would ruin it. But, this time I dared to go for it and luckily it turned out great, thanks to my lucky stars...:(

I made the dough for samosa and stuffed it with keema filling, you can use chicken instead of beef. Here goes my very first recipe for this Ramadan. Hope all of you would like it.

INGREDIENTS

FOR STUFFING:

400 GM MINCED MEAT
2 TBSP OIL
1 1/2 MEDIUM ONION (FINELY CHOPPED)
4 CLOVES GARLIC
1.5 CM GINGER GRATED
1 TSP GARAM MASALA
1/2 TSP TURMERIC POWDER
2 TSP CORIANDER POWDER
1 1/2 TSP CUMIN POWDER
1 TSP RED CHILLI POWDER
1/2 TSP SALT
125 ML WARM WATER
2 GREEN CHILLIES
HANDFUL OF CORIANDER LEAVES, CHOPPED

STEPS OF PREPARATION

1.Heat oil in a pan, add onion and fry till golden brown.

2.Add garlic and ginger, fry for a minute.

3.Now add minced meat and fry till it turn brownish.

4.Then add all the spices (except garam masala), mix well, add water and green chilli, cover and cook until it is dried and cooked through.

5.Sprinkle garam masala and coriander leaves, cool it.

FOR DOUGH:

1 1/2 CUP FLOUR
1/4 TSP SALT
1 TSP CARAWAY SEEDS (AJWAIN)
1/2 TSP ONION SEEDS (KALONJI)
4 TBSP GHEE
5 TBSP WATER

STEPS OF PREPARATION:

1.Sift together flour and salt, add caraway seeds and onion seeds.

2.Now add ghee 1 tbsp at a time and mix with hands well so that when all the ghee is added, flour will not remain dried but be like crumbs form.

3.Slowly and gradually, add water, mix and knead well till it become pliable and soft.

4.Gather everything and form a ball and put in a sandwich bag for 30 minutes.

5.After 30 minutes, take out divide the dough into 12 small balls and then roll a ball with a roller in a small circular disc.

6.Cut it from center with a knife into two semi circles.

7. Take one semi circle, fold the two ends, join in the center with the help of egg wash it will form a cone-shape now.

8.Stuff with 1 tbsp of filling and join the open ends with the help of egg wash.

9.Make all the samosas this way and deep fry till golden and serve hot with a chutney or dip of your choice.

AFTER FRYING

NOTE:

This is my entry to an event Joy From Fasting To Feasting by Dearest Lubna of Yummy Food.

SPICY FARE:CHILLI PAKORA

Pakora is a fried snack, popular both in India and Pakistan. In Pakistan one can find hawkers selling variety of pakoras on footpaths, railway stations, shopping centres and other public places. Pakoras are an essential part of iftar(time to break the fast) during the holy month of Ramadan (Islamic month of fasting). I can not think of iftar without some hot, spicy pakoras. According to some survey in Pakistan, pakora was rated the most popular food item in the Ramadan. Many people also associate this heavenly snack with rain. But for me pakoras are always welcome any time of a year...:):):)

Pakoras can be of many types; onion pakora, palak (spinach) pakora, baigan (egg plant) pakora, potato pakora, chilli pakora etc...Yesterday, when I opened my fridge to get some milk to make tea for my husband, I saw jalapeno peppers lying in a corner of vegetable section waiting for me to turn it into a fiery treat!! I eagerly picked them and within no time these hotties were ready to tickle our taste buds...

CHILLI PAKORA

1 CUP CHICK PEA FLOUR (BESAN)
4-5 JALAPENO PEPPERS
1 TBSP GARLIC/GINGER PASTE
SALT TO TASTE
1/2 TSP RED CHILLI POWDER
1/2 TSP TURMERIC POWDER
1/2 TSP CUMIN POWDER
1/2 TSP CORIANDER POWDER
1/2 TSP CHAAT MASALA
1/2 TSP GARAM MASALA
1 TSP AJWAIN SEEDS
1 TSP CUMIN SEEDS
A HANDFUL OF CORIANDER LEAVES
A HANDFUL OF DILL LEAVES

STEPS OF PREPARATION

1.Wash and cut jalapeno peppers into half lengthwise and remove the seeds, do not remove the stalk.

2.Place all the ingredients except jalapeno in a bowl and add sufficient water to make a thick paste.

3.Heat oil in a deep-frying pan or wok, place a few jalapenos in the batter, coat evenly and drop one by one in the hot oil.

4.Take them out with a slotted spoon on a plate lined with paper towel and serve hot with chutney or dip of your choice.

5.I usually serve pakora with green chutney or tomato ketchup.



I am sending this recipe here , an event by Shanthi.