Hungry for Goodies

Assalam 'o' Alaykum everyone!

It's the beginning of Ramadan and I am sure your cravings for fried food must have started to kick in by now as mine already has. So, today I am sharing with you my homemade chicken popcorn recipe.

I know that fried food is not the best meal to have during Ramadan. However, I personally feel that if you have a craving it is alright and healthy to enjoy deep fried food at home rather than indulging in greasy takeaway where you have no idea what kind of oil or meat is used.

Nevertheless if you don't enjoy fried food, no worries! You can transform this dish in a healthier version by baking it rather than frying it.

To prepare this chicken popcorn I took some chicken breasts and cut them into small bite size pieces. I then seasoned them with delicious ingredients I already have at home and coated them with breadcrumbs to make them super crisp.

The best part of this recipe is the last one where I was inspired by My Food Story 'KFC style spicy popcorn chicken' to dust the fried chicken popcorn with a homemade spice mix.

Delicious chicken popcorn your kids and family will love. I served mine with homemade mayo/siracha sauce.

Homemade Chicken Popcorn Recipe

INGREDIENTS:

Chicken popcorn:

550g chicken, cut into bite size pieces
3/4 tsp salt or to taste
1/4 tsp red chilli powder
1 tsp ginger, crushed
1 tsp garlic, crushed
1 tbsp cornflour (cornstarch)
1 tsp soy sauce
1 tsp vinegar
1 tsp dried oregano
Egg
Bread crumbs (as needed)

Spice Mix Powder:

3/4 tsp powder sugar
1- 1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp dried oregano

Siracha Mayo Sauce:

1/2 cup mayonnaise
1/4 cup ketchup
1 tsp siracha
1/2 tsp sugar

DIRECTIONS:

Prepare Sauce:

In a small bowl combine mayonnaise, ketchup, siracha and sugar. Mix well and set aside.

Prepare Spice Mix Powder:

In a small bowl combine powder sugar, paprika, garlic powder and dried oregano. Mix well and set aside.

Prepare Chicken Popcorn:

In a large bowl combine chicken cubes, salt, red chilli powder, dried oregano, ginger, garlic, cornflour, soy sauce, vinegar and egg. Mix well until thoroughly combined.

Dip chicken pieces in breadcrumbs and coat well. Deep fry coated chicken pieces in hot oil and fry on medium heat for 3-5 minutes or until golden brown.

Remove and transfer onto a paper towel to remove the excess oil.

In a large bowl immediately combine the fried chicken pieces with the prepared spice mix powder. Toss to mix well.

Serve and enjoy warm with Siracha-Mayo Sauce!

Notes:

The spice mix is optional. Skip it if you are not a fun of sweet and salty food. The chicken popcorn will taste amazing with or without the spice mix powder!

17:03:00 No comments

Last month my sweet dad made this Crisp Chicken Chapli Kababs.

When I tasted it I instantly fell in love with it. So, today I decided to share his recipe with all of you.

(ehm ehm... can you see how generous am I ^-^)

This recipe is quite an easy one and perfect for Ramadan which is right around the corner.

The reason I called it 'CRISP' Chapli Kabab is because it really is crispier than traditional chapli kababs. My dad used cornmeal and gram flour to give extra crunch which made this kabab super delicious!

To get that perfect round chapli kabab shape make sure you chop your onion really finely.

I recommend serving the kababs with mint chutney or sweet chilli sauce.

You can serve it with rice or just at it is!

To find how I make my own sweet chilli sauce from scratch click HERE

Other chutney recipes: mint chutney, mango chutney, pineapple chutney, tomato chutney

Crisp Chicken Chapli Kabab Recipe

Serves: 4 people
Prep Time: 20 minutes
Cooking Time: 10 minutes

INGREDIENTS:

600g chicken, minced
1-1/2 tsp coriander seeds, crushed
1 inch (1 tbsp) ginger, minced
4-5 (1 tbsp) garlic, minced
1 tbsp green chilli, finely chopped
1 tomato, chopped
1 onion, finely chopped
1 tsp salt or to taste
1/2 tsp red chilli powder
3/4 tsp garam masala
1/4 tsp turmeric powder
1 egg
3/4 tsp paprika powder
2 tbsp cornmeal
2 tbsp gram flour (besan)
a hand full fresh coriander leaves, chopped
oil for shallow frying

DIRECTIONS:

In a large bowl combine all ingredients except oil. Mix well until everything is well combined and set aside.
Take a large frying pan and add enough oil for shallow frying.
Wet your palm with some water and take about a tablespoon of the meat mixture and shape into a large and flat chapli kabab shape (just like a patty shape).
Once the oil is hot add in the chapli kababs.
Over medium heat fry each side of the kababs for 2-3 minutes or until golden brown.
Once golden brown remove from oil and transfer onto a paper towel to remove the excess oil.
Serve with mint chutney or sweet chilli sauce.
Enjoy warm!

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Hyderabadi Mutton Biryani

INGREDIENTS:

For Fried Onion:

3 onion finely sliced

1/2 cup oil for frying

For Biryani Masala Powder:

1 tsp black pepper
1 tsp cumin seeds, whole
1 nutmeg
5 cardamom pods
3 black cardamom pods
7-8 cloves
3 bay leaves
1-1/2 tsp coriander seeds, crushed
2-3 pieces of cinnamon stick

For the Meat:

750g mutton

2-1/2 inch ginger (1 tbsp paste)

12 cloves garlic (1 tbsp paste)

1 green chilli (1 tbsp paste)

3/4 cup fried onion

3/4 cup yogurt (7 tbsp)

1 tsp salt or to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1 tsp biryani masala powder

3/4 cup coriander leaves, leave some for garnish

1/2 cup mint leaves, leave some for garnish

1/3 cup canned tomato paste

1/2 cup water or as needed

1/2 cup vegetable oil for the meat

For Biryani Rice:

2 litres water
1 tsp cumin seeds, whole
1-1/2 tsp coriander seeds crushed
3 cardamom pods
4-5 cloves
1 tsp crushed black pepper
2-1/2 tsp salt or to taste
500g sella basmati rice washed and soaked in water for 30 minutes

For Garnish:

1/4 cup fried onion
1 tbsp yellow food colouring
1/4 cup fresh chopped mint leaves
1/4 cup fresh chopped coriander leaves

DIRECTIONS:

Prepare Fried Onion:

In a large frying pan add oil. Once the oil is hot add the sliced onions. Fry the onion on very low heat for about 25 - 30 minutes or until golden brown. The lower the heat it the crispier the onions will turn out.

Prepare Biryani Masala Powder:

In a spice blender (I am using the KRUPS spice blender... If you want to know where I bought it from click here) add all the spices (black pepper, cumin seeds, nutmeg, cardamom pods, black cardamom pods, cloves, bayleaves, coriander seeds, crushed, cinnamon stick) and blend until a you've obtain a fine powder.

Marinate Mutton:

In a pressure cooker place mutton, ginger, garlic and chilli paste.

Next add yogurt, all seasonings (salt, turmeric powder, biryani masala powder, red chilli powder, coriander leaves, mint leaves, tomato sauce and fried onions). Mix well. With your hands nicely rub all of that seasonings on the meat.

Next place the pressure cooker on the stove and cook meat on high flame for 8-10 minutes. Stir occasionally.

Add water give a nice stir and close the pressure cooker well with it's lid and put the whistle on. Keeping the heat to high give meat pressure for 20 minutes or until tender.

After 20 minutes check if the meat is tender if not give another 5 minutes of pressure.

Next add oil and fry the meat for 7 minutes or until the masala separates from the oil. (if the gravy becomes too thick add some more water). Remove from heat and set aside.

Prepare Rice:

In a large pot bring water to boil. Once the water is boiling add in black pepper, cumin seeds, coriander seeds crushed, cardamom pods, cloves and salt.

Next add soaked and washed rice. Cover pot with its lid and bring rice to 2-3 boils. Once the rice is 20% cooked

Add 2-3 big spoon of the rice in the prepared mutton masala (you want to place the prepared meat back on the flame on low heat.

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08:04:00 No comments

Masoor Dal Tadka Reicpe

INGREDIENTS:
For Dal:

3/4 cup (250ml) masoor dal or red lentils
2 (550ml) cups water or as needed
1 tsp salt or to taste
1/2 tsp red chilli powder
4 garlic cloves
1/4 tsp turmeric powder
6g maggi chicken stock cube (optional)
1 small tomato, finely chopped
2 tbsp oil
1/4 tsp garam masala
2 tbsp fresh coriander leaves, finely chopped

For Tadka:

1 small onion, finely sliced
1 tsp cumin seeds
1/3 cup vegetable oil

DIRECTIONS:
Prepare Dal:

Rinse the lentils and add them to a large pot.
To the lentils add water, garlic, salt, red chilli powder, turmeric powder and mix well.
Place the pot on the flame.
Once the mixture starts boiling turn the heat to low and cover it partly for 10 minutes.
Meanwhile in a small pan add 2 tablespoon of oil. Next add the chopped tomatoes, mash and fry well with a spatula. Fry just for few minutes (2-3 minutes), then add it to the cooking lentils and stir well.
Next continue cooking the lentils for another 15 minutes on low flame again partly covered until they turn soft, mashed and creamy.
If the water becomes less or the dal turns too thick add more water.
After cooking the lentils for a total 25 minutes start preparing the tadka.

Prepare Tadka/Spice tempering:

In a small pan heat oil / ghee or clarified butter.
Add whole cumin seeds and crackle them. Fry the cumin nicely but make sure not to burn them.
Next add sliced onion and fry everything on medium heat for 5-7 minutes or until golden brown.
Once golden brown pour the the entire tempering/tadka along with the oil and spices into the dal.
Stir dal well. Then add garam masala and coriander leaves and stir well again.
Remove from heat and serve with white basmati rice or hot paratha or roti.
Enjoy warm!

Notes:

The dal tadka is neither too thick nor to thin in consistency. But if you prefer, you can go with slightly thick or thin consistency.
Frying the tomato is an optional step, it gives the dal an extra delicious flavour. If you prefer, you can add the fresh chopped tomatoes directly to the dal.
You can also soak the lentils for 30 minutes before cooking it but it's not necessary as the lentils get soft very quickly.

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Ube halaya also known as ube jam is a popular filipino dessert made from boiled grated ube/purple yam.

There are many ways to prepare this dish. Some use coconut milk while other prefer to use condensed milk. In this recipe I'll be sharing the latter.

The making of ube halaya is pretty simple but it requires a lot of time and mixing as it's cooked in slow flame to prevent it from burning.

My mom recently came back from the Philippines and she brought me a lot of purple yam. I have fond memories of my lola (aka grandmom) making ube halaya in one of those huge pan during many fiestas and family gatherings. I remember watching my lola stirring the ube and milk until it thickens to a point where she can hardly lift the spoon from the mixture.

If you try recreating this recipe you will end up with a large mass of purple, smooth shiny and heavenly jam. The taste is quite unique which you won't find in other spreads. It has a dairy-like creamy light sweetness to it. You can use it as a filling for hopia, eat it with leche flan or as it is.

For the step by step recipe check below.

UBE HAYALA RECIPE

serves: 4 people
cooking time: 45 minutes

INGREDIENTS:

700g ube/purple yam (boiled and grated)
397g sweetened condensed milk
250ml (1 cup) milk
25g butter
2 tbsp sugar (+/- adjust to taste)
1 tsp vanilla essence

DIRECTIONS:

In a large food processor blend together boiled and grated ube, condensed milk and milk until smooth.
In a big deep pan sift the ube mixture to separate and retain the coarse part of the ube.
Once sifted all place the pan on the stove.
Add in straight away the butter, sugar and vanilla essence.
Stir well and cook on high heat for a couple of minutes until it starts boiling.
Taste to check the sweetness, if needs more add more sugar. Mix well.
Now turn the heat to medium low and keep mix regularly until the texture gets thick. This process will take around 40-45 minutes.
Grease a small baking dish with butter. Spoon the ube halaya into the prepared dish.
Take a piece of plastic wrap and wrap it around your hands. Spread some butter on the wrapped hand and use it to flatten the ube. Allow to cool
Serve with leche flan, halo halo or as it is. Enjoy!

STEP BY STEP RECIPE

15:59:00 No comments

Hi guys, I am back again with another new recipe!

You wont believe how easy this recipe is because if you taste it, you will wonder how can something taste soo good and at the same time be soo simple to make.

The recipe requires just a few common ingredients that you probably already have in your kitchen counter. For natural meat tenderizer I added a few tablespoon of yogurt and lemon juice.

For seasoning I stuck to basic spices such as salt, turmeric (haldi), red chili and garam masala.

Some of you always ask what is garam masala?? Well it's a common Pakistani/Indian ground spice-mix which is mainly used in making curries. I will probably write a new blog post just dedicated to it InshaAllah so, don't worry.

Now let's jump to the crucial part... THE FRYING PART.

How you fry your chicken will change the way your fried chicken tastes.
I decided to shallow fry my chicken instead of deep frying it to keep it tender and juicy inside.
I also fried the chicken on low-medium heat giving it more time to cook to prevent it from drying out.
Please read the notes in the recipe below for more information.

This fried chicken is better served with green chutney and zeera/cumin rice.

If you are looking for more fried chicken recipe you can try my Easy Chicken Wings Recipe, Chicken 65 Recipe, Spicy & Cheesy Chicken Rolls Recipe and Chicken Shami Kebab Recipe.

Chicken Leg Quarters Fry Recipe

INGREDIENTS:

600g chicken leg quarters (make several slits, watch the video below to see how)
half of a lemon juice
2 tbsp yogurt
1/4 tsp red chili powder
1/4 tsp garam masala
1/4 tsp turmeric powder
3/4 tsp salt or to taste
2 cloves of garlic
oil for frying

DIRECTIONS:

In a large bowl place all the ingredients except garlic cloves and oil. Mix well and let marinate for 1-2 hours or overnight in the fridge.
In a frying pan heat up some oil (place just enough oil for shallow-frying, the chicken should partially be submerged in oil and not deep fried).
Once the oil is hot place in the chicken legs and the two garlic cloves. This will give the chicken some of that garlicky flavour.
As soon as you placed in the chicken and garlic turn the heat to medium-low.
Cover the pan with it's lead and let cook for 10-12 minutes.
After 10 minutes uncover and turn over each chicken leg quarters. Cover and allow the other side of the chicken to cook for 10-12 minutes.
After that uncover and turn the heat to high, fry each side of the chicken for 2 minutes or until it turns golden brown (this will make the outside part of the chicken crisp).
Remove from oil and transfer on to a paper towel to remove excess oil.
Repeat same process with the rest of the chicken.
Enjoy warm with rice or roti!

Notes:

Frying on low-heat will allow the chicken legs to cook evenly while keeping it tender and soft inside.
Covering the pan will produce steam which will make the chicken juicy preventing it to dry out.

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