Category Archives: bread

Garlic Cheese Ball Bubble Pizza

2015-02-02

It was a snowy afternoon !! Looking at those white snows in a gloomy, gray weekend , something just popped into my mind !! How about making pizza ?? But not any ordinary one !! How about a bubble pizza with cheese stuffed garlic balls !! YUUUUUUUUUUUMMMM!!!

Ingredients:

For the Pizza crust and balls:

2 and 1/2 cup all purpose flour
2 tea spoon instant yeast
1/2 tbl spoon sugar
1 tea spoon salt
1 beaten egg
4 tbl spoon oil
1/2 – 3/4 th cup warm milk

For the topping:

Halal salami
Garlic paste
Pizza sauce or tomato sauce
1/2 tbl spoon garlic paste
Grated Mozzarella

Other ingredients :

2 tea spoon finely grated garlic ( for the balls)
Italian Seasoning
Garlic infused Olive oil*

* Peel and smash the garlic cloves . Heat olive oil with smashed garlic at medium low flame until bubbles form around garlic . Now reduce the heat to low and cook for another 5 minutes . Careful the garlic must not get brown . Let the oil cool and use it anytime you want it .

Procedure:

1.Mix all the ingredients except oil . Be careful while adding luke warm milk and water . If you use too hot water the yeast might get killed , and if you use room temperature or cold water, the yeast won’t wake up !!!!!! In both case the dough will not rise and everything will go in vain . So always use luke warm water in any recipe where you have yeast as an ingredient. Make a soft dough . If you make the dough hard , the bread will be hard , so make it a soft dough .

2.. Knead well . The dough will be very sticky . Now add the oil and form the dough into a round ball . Now it’s easier to work with the dough. Knead very well . The more you knead, the softer bun you get . Knead at least 8-10 minutes .Put the dough into a closed lid box and place it in a warm place . It may take an hour or more to get the dough double in volume . If it becomes fluffy and double in volume , the dough is ready to make the bun. Sometimes it may get longer time to rise . Sometimes it takes almost 2 and half hour to rise up and to be fluffy . So don’t do anything until it rise up in volume and becomes fluffy .

4. Punch down all the air form the dough . Now divide the dough into two equal portion .

5.Now working with one ball at a time , apply some flour on your hand and flatten the ball into a disk using your hand . Now on a lightly flour dusted surface roll out the disk into a bread , 1/2( half inch) thick. Don’t use any extra flour . You can ethe dough to shape the pizza base . Now transfer it to the baking sheet . Rub the surface of the bread with grated garlic. Rub with tomato sauce . Add the topping of your choice . Sprinkle the Italian seasoning . Add the cheese .

6. Now with the other half of the dough,mix the grated garlic and Italian seasoning with the dough very well and make small balls to put around the pizza base . Flatten each ball and put some cheese into it. Reshape the ball . Make all thes balls like this . All of them should be of same size . Place the balls closely to each other but not touching each other. Do keep some space . Dont place them so close as they touch each other because after second rising they will rise and spread , that time they will touch each other , and that is desired . But if you place them touching each other , the shape will not be good . Cover with a wet cloth for 20/ 30 minutes and let it rise again a bit . At that time you will see the balls are touching each other by rising and spreading . Perfect !!! In the mean time pre-heat your oven to 400 FH or 200 Centigrade.Now brush the garlic infused olive oil over the balls .

7. Bake for 15- 20 minutes . Don’t over bake . That would dry out the pizza .

Enjoy !!!

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Mezbani style Beef and Square Khasta Paratha

2014-12-31

Chittagong is the second most important place in Bangladesh after the capital Dhaka . Apart from it’s geo political importance , scenic beauty, it is world famous for it’s mezbani beef curry . If I’m asked, what Chittagong is famous for , the first thing that would pop into my head is “mezbani gorur mangsho” or “Mezbani beef”.

Mezbani is one of the traditions of Chittagong . “Mezban” is a Persian word which means host . Mezbani means a grand feast arranged by the host to entartain the whole community . So it is kind of community feasting arranged for some special occassions like Eid E Miladunnabbi , wedding , birth celebration or even death aaniversary . The main attraction of this feast is undoubtedly the special curry beef prepared for the program . It’s hard to find the actual recipes as this special curry beef is always cooked in large quantity and by some prominent , specific bawarchis , who are not interested in sharing the recipe at all .
This is my humble attempt to try Mezbani “style” beef , I’m saying Mezbani style , because I don’t dare saying I will replicate the recipe. 🙂

Ingredients:

2 kg beef
2 and 1/2 tbl spoon ginger paste
1 and 1/2 tbl spoon garlic paste
5 or 6 whole garlic cloves , pounded
1 cup thinly sliced onion
1/2 cup onion paste
1 cup thick cubed onion
2 tbl spoon red chili powder
2 tea spoon turmeric powder
1 tea spoon coriander powder
2 tbl spoon poppyseed( posto) paste
6/7 green cardamom
2 cinnamon stick ( 2″ long)
1 tea spoon cloves
1 tea spoon black pepper
2 bayleaves
Mustard oil+ any vegetable oil
Salt to taste
1-2 tbl spoon ,special masala for mezbani beef

For the special Masala>

2-3 dry red chili ( dry roasted)
4 tbl spoon cumin ( dry roaste)
2 tbl spoon coriander ( dry roasted)
1 tbl spoon fennel/ mouri/ sauf ( dry roasted)
2 tea spoon sha jeera ( lightly dry roasted)
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
1 tea spoon white pepper
4 bayleaves
2 tea spoon Mace/ Javetri powder ( dry roasted)
1/2 tea spoon nutmeg powder
1 tea spoon kababchini powder
1 tea spoon poppy seed ( dry roasted)
1 tea spoon methi/ fenugreek
2 tbl spoon paprika powder

Dry roast separately the ingredients mentioned above for dryroasting . Now grind them together into a fine powder .

Procedure:

1. Marinate the beef with all the ingredients , except thinly sliced onion .

2. Heat oil and add the thinly sliced onion . Fry until dark brown . Now add the marinated beef . And cook on low flame for at least 2 and 1/2 hours stirring occasionally and adding water little by little, what we call ” koshano” in Bangla, if needed .

This type of beef need long ” koshano ” to get the best flavor .

Square Khasta Paratha:

Ingredients:

1 cup Atta
1 tbl spoon melted ghee or oil
1 tea spoon sugar
Salt , a pinch
Water ( aound 1/4 th cup)

For layring:

Ghee/ dalda/ shortening
cornstarch

For frying:

Ghee or dalda or oil

Procedure:

1. Make a medium soft dough with 1 cup atta , 1 tbl spoon melted ghee or oil , sugar , salt and water . Knead very well . Cover the dough with a damp cloth for at least half n hour .

2. Make small balls from the dough . Roll the balls into round disk . Now apply some melted ghee/ dalda/ shortening and dry out this with cornstarch . Fold one side lengthwise inward to the center . Fold from the opposite side too . Now apply some more ghee on it and dry out with cornstarch . Fold the two ends into the shape of a square .

3. grease the rolling pin and the counter top . Roll the paratha .

4. Dry each paratha without oil/ ghee first . Then apply some ghee and fry again until crisp .

Enjoy!!

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

For the Paratha please go through the following link;

https://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 .

2014-11-23

Serve hot !!!

Bosnian Roti ( leavened fried bread) without yeast

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I don’t know , why it is named as Bosnian roti as there is no connection with the original Bosnian bread lepenja. This one is completely our Bangladeshi version ,where the bread dough is leavened with yeast and then rolled out and deep fried . Though deep fried , they don’t look oily and doesn’t get soggy even after cooling down unlike luchi or poori .
Today , wated to experiment with baking soda and baking powder as I ran out of yeast . And they came out perfect , except the fact , that with yeast dough ,you get a white colored bread , but because of the use of baking soda , it turned little brown . I found it pretty too . “Necessity is the mother of invention” indeed . 😛

Ingredients :

2 cups of all purpose flour
2 tea spoon oil
1 tea spoon sugar
Salt to taste ( around half tea spoon)
3/4 th tea spoon baking soda
1/4 th tea spoon baking powder
Oil for frying

Procedure :

1. Make a dough using the ingredients . Now place it ina oiled box . Close the lid and let it rest for 2 hours in a warm place .

2. Now Make small ball s from the dough and roll the balls medium thick . Deep fry the rotis . Don’t fry too much .

Enjoy !!!