Chicken Kathi roll/ Chicken Tikka roll / Kati roll

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Kati roll or Kathi roll is the famous Street food of Calcutta , where skewered kababs are wrapped in paratha with chutneys and other condiment . As the kabab is skewed in a bamboo skewer ( kathi/ stick) , the kabab roll is known as Kathi roll or Kati roll !!
It’s a special kind of roll , where the parathas are semi cooked then again an egg is cracked on top of the paratha , the egg is fried on the paratha to stick on to it , then layered with kababs , various chutnneys and other condiments like cucumber , onion etc .
This is my version of Kati roll with two chutney recipes .
For the kabab please go through the following link;

http://khadizaskitchen.com/2014/11/25/chicken-tikka-boti-or-chicken-kathi-kabab/

For the Paratha please go through the following link;

http://khadizaskitchen.com/2014/10/11/kabab-roll-viqarunninsa-noon-school-canteen-style/

Other ingredients :

1 beaten egg
Little pinch of salt
Chutneys
Onion , thinly sliced

Pineapple chutney :

I took store bough pineapple preserve , pineapple marmalade will do too . Add little chili garlic sauce into it and beat with a fork . Hot and sweet cheater version of pineapple chutney is ready .

Green Dahi Chutney:

1/4 th cup Yogurt
1 tbl spoon green chili , coriander , mint paste together with a clove of garlic and salt
2 tbl spoon mayonnaise
Pinch of sugar

Mix everything together and green dahi chutney is ready.

Assembling of the roll :

1. Fry the parathas first .

2. Put 1 tea spoon oil on the fry pan and add beaten egg ( beaten with little salt) . Spread the egg on the pan like omelette .

3. Place one fried paratha over the “still wet but little firm” egg to set .

4. Flip the paratha and transfer to a plate .

5. Add little green dahi chutney . Add pineapple chutney , then add the kabab and some thinly sliced oniln . Roll it over .

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Serve hot !!!

Chicken Tikka Boti or Chicken Kathi Kabab

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For me winter is the season of Kababs and cakes !!! What can be more enjoyable in a chilly winter evening to enjoy yummy hot kababs with paratha or Naan ?? Oh , I don’t find anything else to name !!!
Let’s brighten up our grey , dull winter evening with Chicken tikka boti or chicken kathi kabab, as skewered in “Kathi”/ stick , whichever name you find appropriate. I actually made this kabab for the kabab rolls . They went so good together . But before that let’s come to the kabab recipe .

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Ingredients:

1 lb(500 gram) chicken thighs and breast, cut in cubes
2 tbl spoon yogurt
2 tbl spoon mayonnaise
1/2 tbl spoon lemon juice
1 small onion finely chopped ( around 2 tbl spoon)
1 tbl spoon finely grated ginger-garlic mince ( half tbl spoon each for ginger and garlic , I mince them in a grater , that looks like paste without any water)
2 tea spoon paprika ( for color)
1 tea spoon red chili powder
1/2 tea spoon cinnamon powder
1/2 tea spoon nutmeg-mace ( jaifol/javetri) powder
1/2 tea spoon dry roasted cumin ( jeera) powder
1 tea spoon garam masala/ kabab masala powder ( you may find in any of my kabab recipe)
Salt to taste
1/2 tbl spoon mustard oil
Pinch of orange food color

For coal smoke:

coal
Ghee

Procedure:

1. Marinate the chicken pieces with above ingredients for at least 24 hours . Keep them in the normal chamber of the refrigerator.

2. Smoke the chicken pieces with coal if you wish to get restaurant style flavor. For that light the coal on your stove top very well . Put it in a small metal bowl or small aluminium foil cup . keep the cup or bowl over the bowl of marinated kabab . Add some ghee over the coal . Immediately cover the whole kabab bowl with something large utensil to seal the smoke inside . Remove the cover after 5 to 10 minutes . Your kabab is smoked .

3. Skew in a wooden or metal skewer . If you are using wooden/ bamboo skewer , soak the skewer in water for at least 2-3 hours to prevent blackening while grilling.

4. Bake the kabab in a preheated oven @ 400 FH ( 200 c) for at least 30 minutes . Then broil another 5/ 10 minutes if you wish to have that charred effect .

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Bangladeshi “Biye Bari” Style Chicken Roast

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In Bangladesh , there can be no wedding feast without a special kind of chicken preparation , named “roast” , though not roasted in proper meaning . But we call it roast and will always call roast, it being the main attraction in a wedding party after the bride and bride groom . :D

This is a humble try to replicate that heavenly flavor . The exact flavor is quite impossible with out the smell of the charcoal and woodchips , these complete the flavor for sure . But even then , just a try to get at least the “almost” same flavor .

Ingredients:

1 medium chicken , cut in 4 or 6 pieces
1 and 1/4 th cup heaped thinly sliced onion ( for bereshta)
1 tbl spoon + 1 tea spoon ginger paste ( I grate them finely in a grater, looks almost like paste )
2 tea spoon heaped garlic paste
2/3 rd cup yogurt
1/4 th cup sweet yogurt
7/8 green cardamoms ( don’t pound it)
2 sticks of cinnamon ( 1″ each)
Little less then 1/2 ( half) tea spoon black pepper ( whole)
8/9 cloves
1/2 tea spoon nutmeg and mace ( jaifil, javetri) powder
1/2 tea spoon cinnamon powder ( if your cinnamon stick is not that strong ; if strong reduce to 1/4 th tea spoon)
1 bay leaf
1 tea spoon raisin paste
5 or 6 alu bokhara
1/3 rd cup heavy cream or very thick milk
9 or 10 whole green chilies
3-4 tbl spoon maowa/ khoya or if you don’t have maowa just use powder milk
Salt to taste
Sugar ( if nesessary)
oil
Ghee 2 tbl spoon
Keora
Special masala , apply all

For that dry roast 1/2 tbl spoon poppy , 6 or 7 almonds/ cashew and 1/2 tbl spoon dessicated coconut . Grind them into a fine powder .

Procedure:

1. Take a large bowl and add yogurt , sweet yogurt , ginger paste , garlic paste , cardamoms , cinnamon stick , bay leaf ,whole black pepper , cloves , nutmeg and mace powder and salt . Add the chicken pieces and mix well . Marinate for at least 30 minutes .

2. Heat oil and add the thinly sliced onion . Fry until golden brown , what we call bereshta . Now , you can do two things . Either you can add the chicken pieces from the marinade and add to the bereshta ; or you can take out the bereshta from the oil and add the chicken pieces , if not using soft chicken and you like the chicken well fried in oil.

I used regular soft chicken , so I just added the chicken pieces from the marinade to the bereshta and fried each side for a minute . Careful , don’t burn your bereshta . So put the chicken pieces only when your bereshta is golden brown . Don’t darken the bereshta too much , it would ruin the taste and color . Now add the marinade and very little water . The chicken and yogurt will release water so don’t add too much water .

3. Cover the lid and cook on medium low flame until the chicken is tender and gravy is little reduced . Now Add the raisin paste , alu bokhara and cream . Add green chilies . If necessary , you can add little milk instead of water in this stage .

4. Add the special masala powder and maowa . Stir constantly . cook few more minutes . If necessary add little sugar. Spread some ghee over the chicken. Sprinkle keora water and cover the lid . Turn off the stove and keep the cooking pot on it until you serve . Don’t open the lid too until you serve as that would help the retaining the beautiful aroma of keora .

Garnish with bereshta , serve with polau , paratha , Naan .

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Nimki

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Ingredients :

1 cup all purpose flour/ maida
3 tbl spoon melted ghee
1/2 tea spoon sugar
Pinch of salt
Nigella/ kalowanji / kalojeera according to taste
Water around 1/4 th cup-1/3 rd cup ( depending on the quality of flour)
Oil for frying

Procedure:

1. Take a bowl and put flour and ghee . Mix with your finger tips . The mixture will look like bread crumbs and somehow binds together if press hard . This is called moyan . Now add the water slowly and knead lightly until a soft but firm dough is formed . Cover the dough with a warm cloth and keep it aside for at least half n hour.

2. Make small balls from the dough .Roll the balls on an oiled surface and make small , thin disks. Now prick the surface of the disks with a fork . That would help not to puff up . Now fold the disk and prick all over once again . Fold Again and nor lightly prick on few places , like edges and middle .

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Try to roll the balls as thin as possible . In the pic I did it in hurry , so it may seem like little thicker . But in fact I really rolled it very thin .

3. Deep fry the nimkis in hot oil at low flame until brown and crispy . Now frying is very important . If you put them in very hot oil , they will get browned earlier before they are done . And if the oil is not hot enough the nimkis will absorb to much oil leaving it soggy . If you don’t fry them for longer time at low flame they will not become crispy at all .

Shikampuri Kabab

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Shikampuri kabab is just a variant of Shami kabab with having only one difference , that is to stuff cottage cheese or hung curd inside .
For the shami kabab recipe , please click this link;

http://khadizaskitchen.com/2014/10/03/shami-kabab/

Now for the stuffing;

Mix chopped onion , cilantro , green chilies and raisins and stuff inside each shami kabab .

Note:

Hung curd is nothing but yogurt drained out of all the water . Just tie some yogurt in a cheese cloth or any other cotton cloth and leave it hanging until all the water from yogurt is drained out , around 2/3 hours .

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Chondro Puli Pitha

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This half moon shaped fried pastry is common in many countries .. Be it Central Asian “Shekerbura” or Indian “Gujia”… The filling may vary from ingredients to taste .. from sweet to savory , but somehow very common .
Even in Bangladesh,in different region ,it is known in many different names . Chondro puli , Kuli pitha , Pob/ pop pitha , Narkeli pitha !!!
No matter how many names it has , it will always remain my favorite !! “”What’s in a name? That which we call a rose by any other name would smell as sweet.”

Ingredients:

For the pastry or shell:

1 cup maida/ all purpose flour
3 tbl spoon melted ghee or ghee+ oil
Pinch of salt
1/2 tea spoon sugar
Water for kneading ( should be room temperature or cold), around 1/4 th cup or depending on the quality of flour

For the filling:

1 cup grated coconut
1/3 rd cup- 1/2 cup ( or according to your taste) grated jaggery ( I took khejur gur er patali)

Procedure:

1. Cook coconut and jaggery in medium low heat stirring occassionaly until it becomes sticky . Let it cool , set aside .

2. Take a bowl and put flour and ghee . Mix with your finger tips . The mixture will look like bread crumbs and somehow binds together if press hard . This is called moyan . Now add the water slowly and knead lightly until a soft but firm dough is formed . Cover the dough with a warm cloth and keep it aside for at least half n hour.

3. Roll the dough on an oiled surface and make small disks . What I did , I made a large roti then cut them into smaller rotis with a round biscuit cutter . You can use glass or any other round object . The roti must not be too thick or too thin . Should be of medium thickness.

4. Now put some filling in the center and fold the edges. Press the edges with fork or fingertips . It’s better to apply some water around the edges of the rotis before sealing it so that the filling doesn’t ooze out while frying .

5. Deep fry in hot oil at low flame for a longer time to ensure crispyness . If the oil is too hot , it will be colored soon , rather than perfectly done . And if the oil is not hot enough , it will absorb too much oil ,leaving it soggy . So the oil should be heated on medium low flame , but not smoky hot .

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Chapli Kabab

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Named after ladies slipper or chappal , this Peaswari -Afgani kabab -“chapli kabab” is one of the most popular kababs through out sub-continent !!! Since named after “chappal” , many thinks it is disrespectful to resemble any food with shoe , so instead of calling it Chapli ,it is known as “Peshwari Kabab” too .

In my observation , due to the geographic location , Afgani-Peshwari cusine is more like rustic than being refined, which definitely made them more appealing and flavorful . I would love to mention some of the features from the original recipe;

# The mince is not fat free ; rather high fat content is present in the mince .20% animal fat should be there in the mince . Interestingly the kababs are fried in animal fat ( charbi) too . In my recipe I added a little bit of charbi ( where can I get that amount of charbi in the mince?) and ghee instead.

# For the binding “Makki ki atta ” or cornmeal is used . You can use lightly dry roasted besan ( gram flour) instead.

# Chapli kabab is lightly spiced and originally the patties are very large in size .

Ingredients:

1 lb beef/ mutton/ lamb mince
2 tbl spoon ghee
1 tbl spoon ginger-garlic paste
3 tbl spoon finely chopped onion
1 tea spoon chopped green chilies
1/2 tbl spoon anar dana powder
1 tea spoon red chili powder/ flakes
1/2 tea spoon black pepper powder
1/2 tea spoon coarsly grounded coriander
1/2 tea spoon dry roasted cumin powder
1 tea spoon Kabab masala powder/ garam masala powder
1 beaten egg
1 chopped boiled egg
3 or 4 tbl spoon cornmeal / besan ( should be lightly fried)
1/4 th cup chopped tomato
1/2 tbl spoon papaya paste with skin ( original recipe doesn’t reqire , vut I find it very useful as it tenderizes the meat )
salt to taste
Herbs like mint ( optional)
Ghee/ oil for shallow fry

Procedure:

1. Marinate the meat with the ingredients mentioned . The more you marinate , the better it tastes.

2. Shape tha patties big as it will tend to shrink while frying .

3. Heat ghee or oil and shallow fry the kababs . Don’t fry them in too much oil as that would make the kababs shrink a lot . After putting them in the oil try to press them downwards with your palm . That helps the kababs to shrink less but careful don’t burn your hand .

Serve warm and enjoy!!!

Note:

1. Don’t wash the mince , if you do so , you will need more binding agent making the kabab hard . So just ask the butcher to wash the meat before making mince .

Angel hair spaghetti ( capelini) with olive oil , garlic and herbs , served with meatball and sauce !!

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Biriyani moshla/ Biriyani spice Mix

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Biriyani Moshla :
4 tbl spoon whole coriander / dhonia
2 tbl spoon cumin/ jeera
1 tbl spoon fennel/ mouri/ sauf
2 tea spoon sha jeera
4 star anise
6 black cardamom
15 green cardamom
2 tea spoon cinnamon powder
1/2 (half) tbl spoon clove
1/2 (half) tbl spoon black pepper
4 bayleaves
2 tea spoon Mace/ Javetri powder
1/2 tea spoon nutmeg powder
1 tea spoon kababchini powder
1 tea spoon poppy seed
2 tea spoon raisin/ kishmish powder
2 tbl spoon paprika powder

Don’t dry roast any of them , except mace ( javetri/ joyetree) and poppy seed . Grind together . Store in an airtight container

Balushai

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Bangladeshi style balushai is one of the dry sweets I am crazy for !! The reason I’m saying Bangladeshi style , because though this sweet is common in every country of the subcontinent , Bangladeshi version is little different as nutmeg flovred maowa/ khoya is stuffed inside the sweet, making it more flavorful.

Ingredients:

1 cup all purpose flour
4 tbl spoon melted ghee
3-4 tbl spoon yogurt ( start with 3 tbl spoon), cold
Pinch of baking powder
Pinch of salt

For the sugar syrup :

1 cup sugar
3/4 th cup water
1/2 tea spoon lemon juice ( prevents crystalization of sugar)
2 cardamoms , 1 little stick of cinnamon

For stuffing

khoya/ maowa
1/4 th tea spoon nutmeg

Other ingredients:

Oil for deep frying

Procedure:

1. Make a dough with the ingredients mentioned above . It will be a flaky , little tight dough . Don’t try to make it sost . Just everything should be come together . Not dry but not soft either . If you think the ingredients are not coming together , you may add little yogurt . But control youself adding too much yogurt to make it a soft dough . The dough need to be little hard .
Don’t knead the dough like bread .

2. Cover the dough and let it rest for 30 minutes .

3. In the mean time heat the oil for deep frying in medium low flame , prepare sugar syrup and the khoya. If you dont have khoya , make it with powder milk .
For that take half a cup of powder milk , add 2 tbl spoon ghee and 1/3 rd cup liquid milk/ heavy cream . Now microwave it for first 30 seconds and stir , microave again for 30 seconds . Check and stir like so , so that the khoya must not get burnt . The liquid will dry out a little , don’t try to dry out completely as it may make the khoya burnt . just when little wet , is perfect . It will solidify when cools down . You can do the full process in the stove too , until everything comes together and make a doughy texture .
Cool down the khoya and crumble it , mix with nutmeg powder .

4. For the sugar syrup , make a medium thick syrup , must not be too thick ( the syrup won’t get inside the sweets) nor too thin ( the sweets will become soggy) . It should be liquidy but thick .

5. Now take the flour dough . Make small balls from the dough . You don’t have to knead it . Just make balls and stuff maowa inside . Seal the opening and make small flat ball . The balls will get bigger while frying , so don’t make them big in size .

6. Lower the stove and fry the balushais in hot oil at low flame for 15-20 minutes until red . The balushais need to be well fried , that helps to soak the syrup nicely. Immediately transfer to the warm syrup and let it soak the syrup for 2-3 minutes .

7. Take them out from the syrup and dredge over dry maowa . For dry mowa , take powder milk and ghee and make bread crumb like texture . Strain through a strainer .

Ready .