Category Archives: Snacks and Lighter Fare

Raw/ Green Banana Kabab with the banana skin too !!

Posted on February 7, 2014 by | 17 comments

Raw/ Green Banana Kabab with the banana skin too !!

Raw/ Green Banana Kabab with the banana skin too !!

I love raw banana . My mom has so many special recipes with raw banana and this kabab is one of them , the specialty being the use of the skin too . Many of us make raw banana kabab and I saw most of them throwing away the skin!!! What a wastage !!! The skin being the most delicious part !!!People throwing away the skin complains about the sticky enzyme comes from the raw banana and think that might make the skin taste bitter . But it certainly has a technique to get rid of bitterness of that sticky enzyme and that is to boil the banana with turmeric and salt . Turmeric and salt both help to get rid of the bitterness of that sticky enzyme of raw banana .

Ingredients:

2 green banana with skin
1 level tea spoon of finely grated ginger
3/4th tea spoon of finely grated garlic
1/4 th cup of fried onion or bereshta
Half teaspoon of chili powder
1 tea spoon of garam masala / kabab masala powder
1/2 ( half teaspoon, level ) of dry roasted cumin powder
Salt to taste
1 beaten egg

Other ingredients :
salt and turmeric to boil the banana
Oil to fry the kababs

Procedure:

1. Boil the bananas with turmeric and salt . Throw away the water and peel the skin from the banana . Cut the skin in small pieces and blend them with grated ginger , garlic . Mash the bananas smoothly and mix with the blended skin , add the other ingredients , fried onion , chili powder , cumin powder , garam masala/ kabab masala powder , salt .

2. Now add the beaten egg in it . Don’t use any other binder like flour or gram flour . Only egg is enough for binding . If you use other binder , the kabab won’t taste good at all . After mixing the egg , you may find it bit soft to make shape . Don’t worry . Keep it in the fridge for a while like 15/ 20 minutes . Then you will find it easier to shape .

3. Heat oil in a fry pan and fry the kababs on medium low heat . Better to keep the kababs in fridge before you fry them .

Enjoy !!!

Notes :

1. Don’t use any binding like flour , bread or cornstarch . If you do so , the kabab won’t taste good at all .

2. Fry them on medium heat . It should not be deep fried but you need enough oil to fry them oil . Don’t fry them in small quantity of oil .

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Posted in Glossary / Notes, Kabab / Kabob, Snacks and Lighter Fare, Vegetables / Sides

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Fish Finger/ Fish stick

Posted on January 26, 2014 by | Leave a comment

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Fish Finger/ Fish stick

Ingredients:

Fillet of any white fish , cut in 10 strips ( I took Basa fillet)
2 eggs
4 tbl spoon of all purpose flour
Lemon juice
1 and 1/2 tea spoon crushed white or black pepper
salt to taste
1/4 th tea spoon nutmeg powder ( optional)
Panko ( Japanese ) or any other bread crumb
Oil to fry

Procedure:

1. Marinate the fillet strips with lemon juice and crushed black or white pepper . Make a batter with 2 eggs and 4 tbl spoon of all purpose flour . Add salt and little nutmeg powder . Now add the fish strips and allow to rest for at least half n hour to infuse the flavor .

2. Coat with bread crumbs and fry in a frying pan with enough oil . It shoud not be deep fried but must be fried with enough oil ..

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Spicy Mera Pitha , Jhaal Puli pitha and fried puli pitha from boiled rice flour dough

Posted on January 25, 2014 by | Leave a comment

Spicy Mera Pitha , Jhaal Puli pitha and fried puli pitha from boiled rice flour dough

Spicy Mera Pitha , Jhaal Puli pitha and fried puli pitha from boiled rice flour dough

These spicy mera pitha , jhaal bhapa puli and fried jhaal puli , made from the boiled rice flour dough but as a twist , while boiling the water for the dough , I added ginger-garlic paste and turmeric .. Tasted really good ..

For Jhaal Bhapa puli pitha , follow the following link to make the dough and the process .. Use any savory filling of your choice . I used egg and spinach filling . Just Added lots of onion , chopped cilantro andthen added beaten egg .. Scrambled the egg then added chopped spinach and salt . Fried until dried and done . Yummy !!!!

https://khadizaskitchen.com/2013/12/25/bhapa-puli/

For the fried jhal (savory) Puli , follow the following link;

https://khadizaskitchen.com/2013/12/25/samosa-made-with-boiled-rice-flour-dough-a-very-crispy-version/

For Mera pitha , follow the following link

https://khadizaskitchen.com/2013/10/18/chaaler-ruti-and-mera-pitha-rice-four-roti-and-mera-pitha/

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Posted in Bangladeshi Pies / Pitha, Glossary / Notes, Snacks, Snacks and Lighter Fare

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Pizza Pin-wheel

Posted on January 24, 2014 by | Leave a comment

Pizza Pin-wheel

Pizza Pinwheel

For Pizza Pin wheel , plese follow the following link for making the dough .

https://khadizaskitchen.com/2013/12/04/chicken-bun-oven-baked-version/

Now follow the method shown in the pic;

Notes:

1. I used litle wasabi sauce too with the pizza sauce . Add same finely grated garlic to enhance the flavor . Believe me Wasabi sauce and garlic together with pizza sauce make it yummier .

2. While cutting the roll , don’t press too hard . Just cut gently .

3. After cutting them , cover them with a cling film or plastic to rise a bit . For about 20 minutes . Bake the pizza pin wheels in a pre heated oven for 15 minutes at 400FH . Don’t over bake . That may make it hard .

4. If you want to preserve them , after the second rising , cover them with cling film and preserve them in the refrigerator .

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Sunflower Bread

Posted on January 23, 2014 by | 8 comments

Sunflower Bread

Sunflower Bread

Ingredients :

2 and 1/4 th cup of All purpose flour
2 tea spoon yeast
2 teaspon of sugar
1 teaspoon of salt
2 tbl spoon of milk powder
1 beaten egg
4 tbl spoon of oil+ 1 tbl spoon of ghee/butter ( ghee is better)
Luke warm liquid milk , enough to make a dough ( it took me almost 1/2 a cup +2 tbl spoon of milk)

Other Ingredients:

Cream cheese
1 beaten egg mixed with 1 tbl spoon milk for egg wash
Sesame and nigella ( black seed)
Butter to rub on the bun after taking it out from the oven

Stuffing/ filling:

Any stuffing of your choice . I used prepared beef mince , spinach- sauted in little oil with onion and garlic , and cheese ( cheddar, mozarella ).
For prepared beef mince , I boiled the mince with soy sauce , little salt and ginger-garlic paste until dried out. Then , in oil , added the mince , and added little oyster sauce , carrot , onion and chopped capsicum and chilies .

Procedure :

1. Combine all the ingredients ( that is flour , yeast , sugar , salt , milk powder , egg, 1 tbl spoon of ghee )except 4 tbl spoon oil . Now make a soft dough . Don’t make a hard , tight dough . The softer is your dough the , softer is the bread . So , you may need a little more milk too . First , the dough may seem very sticky . Now add the oil and knead . Now it will be easier to knead . Knead very well, so that the dough becomes glossy and smooth . The dough will come together and won’t stick any more . Knead for at least 10 minutes . The more you knead , the softer bread you get . If you find little sticky at the end , you may add little oil . Form the dough into a ball and rub some oil over it .

2. Now put the dough in a greased , 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 .

3.Punch down all the air form the dough . Now roll two same sized round disk or roti . Don’t use too much extra flour to roll out . It may make your bread hard . Just roll them on a slightly flour dusted counter top .

4. Place one roti/ disk onthe greased baking tray and start the procedure . Spread cream cheese over the roti/ disk . Now place beef mince , then the spinach and then the cheese just like the way shown in the pic . Follow the method given below:

5. Preheat oven to 400 FH for 20 minutes and let the bread rise these 20 minutes . Just before you place it in the oven brush with egg wash and sprinkle some sesame and black seed in the middle . Bake for 20-25 minutes . It took me 25 minutes . Don’t over bake . That may cause the bread to dry out .

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Aloo-Palong Poori

Posted on January 10, 2014 by | Leave a comment

Aloo-Palong Poori

Aloo-Palong Poori

Ingredients:

For the dough:

1 cups of maida/ all purpose flour
2 tbl spoon ghee
1 tbl spoon sooji/ semolina
Salt to taste
Half teaspoon baking powder ( optional)
Water , cold or room temperature, enough to make the dough ( it took me around 1/4 cup of water)

For the Filling:

Boiled potato, mashed
Chopped spinach
Chopped onion
Chopped garlic
Chopped green chilies
Whole cumin seed
Salt to taste
Oil

Heat oil . Add the whole cumin/ jeera . As it starts sputtering , add the chopped onion, garlic and green chilies . Fry for a while . Now add the chopped spinach and salt . Cook until soft . Don’t add any water . When the spinach is dried out add the mashed potato . Mix well . Set it aside.

Other ingredients:

Oil to deep fry the pooris
Any dipping of your choice to serve the poori with.

Procedure:

1. Mix ghee , salt , semolina and baking powder with the flour . Now add cold or room temperature water to form a Medium soft dough. It must not be too soft as it will get softer after the rest . Knead well . Cover it with a wet cloth for half an hour – 1 hour . After the rest time , you will find the dough very stretchy . That’s perfect .

2. Make small balls from the dough. Try to flatten the ball using the fingers , pressing the edges of the ball . You will find it to be shaped like small bowl . Now put some filling into it and reshape the ball , sealing all the edges together .

3.Flatten the balls slightly , pressing it with your palm . Roll out them on a oiled surface . Don’t use flour to roll out the poori . Slightly oil the surface and the rolling pin . It would make your poori crispy outside and also not using extra dry flour would help you not to burn the oil while frying the poori .

4. Deep fry the pooris on medium low flame .

Notes:

1. The dough of the poori is little harder than the luchi . So don’t make soft dough or don’t use luke warm water in making poori dough .

2. While putting the filing , make sure , they are not hot , or else the may get out from the poori at the time of rolling the pooris out.

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Posted in Glossary / Notes, Snacks, Snacks and Lighter Fare

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Stuffed Pull Apart Flower Bun

Posted on January 3, 2014 by | 2 comments

Stuffed Pull Apart Flower Bun

Stuffed Pull Apart Flower Bun

Many of us love pull apart buns . Who doesn’t ? That soft , tender inside with golden buttery crust !!! But here you go with my stuffed pull apart bun , the recipe being my own . Really loved the filling with spinach, potato and cheese complimenting the super soft buns , making it super exotic !!

Ingredients:

2 cups of all purpose flour
2 tbl spoon Milk powder
1 tea spoon Instant dry yeast
2 teaspoon sugar
Little less than 1 tea spoon salt
1 beaten egg
2 tbl spoon ghee or butteroil
2 tbl spoon of oil
1/2 cup of luke warm ,regular liquid milk ( to make the dough )
Little water , 2 tbl spoon or more ( if needed to make the dough after adding milk), luke warm

Other Ingredients:

1 beaten egg mixed with 1 tbl spoon milk for egg wash
Sesame and nigella ( black seed)
Butter to rub on the bun after taking it out from the oven

Filling :

Spinach
Boiled mashed potato
Cottage cheese and cream cheese
Chopped onion and garlic
Butter
Salt to taste

Heat butter and fry the chopped onin and garlic for a minute . Add the chopped spinach . Don’t add any extra water . The leaves will release water . Add little salt . When the water is almost dried out add the mashed potato . Stir and then add the cottage cheese .

When cool , mix the cream cheese with it .

Procedure:

1. Mix all the ingredients for bun 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 bun 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 .

3. Punch down all the air form the dough . Now Make balls from the dough . Flatten the ball and put some filling into it. Reshape the ball . Make all the buns like this . All of them should be of same size .

4. Grease a springform or any other pan . and place the balls closely to each other . Cover with a wet cloth for 20 minutes and let it rise again a bit . In the mean time pre-heat your oven to 400 FH or 200 Centigrade.

5. Brush with egg and sprinkle some sesame and nigella seed . Bake for not more than 20 minutes at 400 FH in a pre heated oven . If you bake for longer , the buns will be hard .

6. After taking out from oven rub some butter on it for a smooth and glossy finishing .

Notes:

1. The softer is your dough , the softer is your bun .

2. Don’t over bake , as it may make your buns hard .

3. Use the ghee and oil both in making the dough .

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Posted in Breakfast, Glossary / Notes, Snacks, Snacks and Lighter Fare

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Warqi Paratha

Posted on December 30, 2013 by | 4 comments

Warqi Paratha

Warqi Paratha

Warqi paratha is one of my favorite parathas . Soft inside but crisp outside . Though involves a bit hard work making it but trust me , it’s so worth making those melt in mouth parathas .

Ingredients:

For Dough:

2 cups all purpose flour/ maida
2 tbl spoon of semolina ( sooji)
2 tbl spoon of milk powder
2 tbl spoon of ghee
2 tea spoon of sugar
Salt to taste
Liquid milk 1/3 rd cup ( room temperature)
Little more water ( around 2 tbl spoon , you may need more)

Ghee mixture for the layering:

4 tbl spoon of ghee / vegetable shortening / butteroil
4 tbl spoon of cornstarch/ rice flour / maida

I make warqi paratha in 3 different ways . The first method being the best and most authentic though involves little hard work and it will take little time too.

Procedure # 1:

1. Make a medium soft dough with the ingredients mentioned above . Cover it with a wet cloth and let the dough rest for 30 minutes .

2. Make balls from the dough and roll the balls into small rotis or disks . Rub each rotis with the ghee-flour mixture.

3. Stack the rotis together . The last roti should be put inward way , so that the ghee covered part is on inside . Join them together . Roll them into a big roti.

4. Now apply the ghee-flour mixture on the roti . Roll it like a swiss roll . Cut the roll into 3″ pieces . Flatten the pieces by pressing them upright . Now stack three or four of these flatten pieces together . Roll out the paratha .

Here’s the step by step Pic :

5. Fry the parathas without ghee/oil first . Then heat some ghee ( you will need more than the quantity usually needed for frying parathas) and fry the parathas on medium low heat . Please be careful frying these , since they are kind of melt in mouth type , if not carefully handled , you may break the parathas .

Procedure # 2:

1. Make the balls from the dough and roll them out into small rotis . Apply ghee-flour mixtue over each roti and stack them together .

2. Roll out a paratha . 🙂

Here’s the step by step pic of this procedure:

3. Fry without ghee/oil first, then in good amount of ghee or oil .

Procedure # 3:

Enjoy Warqi paratha with korma , bhuna gosht and halwa !!!

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Fish Burger

Posted on December 28, 2013 by | Leave a comment

Fish Burger

Fish Burger

Ingredients:

4 fillets of swai/ basa , cut in 4″ × 4 ” size
1 beaten egg
2 tbl spoon of flour
1 and half tea spoon of crushed black pepper
1 teaspoon of Mustard paste/ sauce
2 tbl spoon of Worcestershire sauce
Salt to taste

Other ingredients:

Breadcrumbs , enough for coating ( if possible try to use Japanese Panko breadcrumb)
Oil to fry
4 Burger buns
Lettuce/ salad leaves
Onion, tomato rings

Ingredients for Tartar sauce :

Mayonnaise Half cup
Lemon juice 2 teaspoon
Pickled onion, capers and cucumber , finely minced, 1 and half tbl spoon
Crushed White pepper 1/4 th teaspoon
Sugar half teaspoon
Salt 1/4th teaspoon
Egg white of boiled egg , finely chopped ( half of 1 small egg)
Chopped parsley or cilantro

Mix them all together very well . Your Tartar sauce is ready .

Procedure:

1.Marinate the fillets with Worcestershire sauce, mustard paste, crushed black pepper and salt . Now add one beaten egg and 2 tbl spoon of flour . Marinate the fish in this mixture for a while .

2. Take each piece of fillet and coat them with breadcrumbs . Fry them in enough oil at medium low heat . It should not be deep fried but you have to take enough oil to fry them . So take a frying pan and put enough oil in the pan to cover the nuggets .

3. Assemble the burgers by spreading some tartar sauce on the bun , followed by the lettuce , the fillet , some more tartar sauce , tomato and onion ring . Cover it with the other half of the bun .

Note:

1. Tartar sauce has a tangy flavor . So if you don’t like pickles and the tangy flavor like my daughter , then don’t add any pickles in the mayonnaise .

2. You may grill the buns before you assemble the burgers . 🙂

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Posted in Fish, Fish and Seafood, Snacks and Lighter Fare

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Fish Nuggets

Posted on December 28, 2013 by | 4 comments

Fish Nuggets

Fish Nuggets

This is a super simple recipe . You can make fish nugget , fish steak for burgers or even fish finger . 😀

Ingredients:

Fillet of swai/ basa fillet , cut in nugget shape
1 egg
2 tbl spoon of flour
1 and half tea spoon of crushed black pepper
1 teaspoon of Mustard paste/ sauce
2 tbl spoon of Worcestershire sauce
Salt to taste

Other ingredients:

Breadcrumbs , enough for coating ( if possible try to use Japanese Panko breadcrumb)
Oil to fry

Procedure:

1. Cut one fillet of a fish and cut them into nugget shapes . You will get at least 7/ 8 nugget pieces from one fillet .

2. Marinate it with Worcestershire sauce, mustard paste, crushed black pepper and salt . Now add one beaten egg and 2 tbl spoon of flour . Marinate the fish in this mixture for a while .

3. Take each piece of nugget and coat them with breadcrumbs . Fry them in enough oil at medium low heat . It should not be deep fried but you have to take enough oil to fry them . So take a frying pan and put enough oil in the pan to cover the nuggets .

Serve with tartar sauce or any dip of your choice !!!

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Posted in Fish, Fish and Seafood, Glossary / Notes, Snacks, Snacks and Lighter Fare

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