Category Archives: Snacks and Lighter Fare

Nutella Brownies !!!

Nutella Brownies !!

Brownies are kind of rich chocolate flavored bars , a cross between cake and fudge , wonderfully moist texture , yet dry cracked crust . It is cakey from outside and fudgy inside. Though originated in USA but brownies have got so much popularity all around the world , specially among children that truly led too many experiments on brownie that gave birth of too many recipes too !!! Brownies are often served with a glass of milk . For the picky eater, chocolate lover little monsters , this is the perfect recipe !! 😀

There are many versions of Nutella brownies . My version is really simple yet very attractive to look at and delightful of course !! 😀

Nutella Brownies !!!

Ingredients:

2 small eggs
7 tbl spoon of Nutella
3 tbl spoon + 1 tea spoon of melted butter
2 tbl spoon of sugar
5 tbl spoon of all purpose flour
1 heaped tbl spoon of cocoa powder
Vanilla essence, half teaspoon
Baking soda 2 pinches
Chocolate chips , semi -sweetened , 1/4th cup
2 small Chocolate cookie bar ( optional)

Procedure:

1. In a bowl combine 2 eggs , nutella , sugar and butter . Mix very well with your electric hand beater with high speed .

2. Now add the flour and cocoa powder in it and mix with low speed . Add vanilla essence and baking soda .

3. add the chocolate chips . Break the chocolate cookie bar into chunks . And mix with the batter .

4. Grease the pan or small pans with butter . Spoon the batter and bake in a pre-heated oven at 350 FH for about 12-15 minutes.

5. Don’t over bake . Just until the edges are firm and you see the dry crust on the top , take them out . Because of the chocolate chips the inside will remain runny , but the edges will be firm .

Enjoy!!!!!

Samosa , made with boiled rice flour dough , a very crispy version

Samosa , made with boiled rice flour dough , a very crispy version

Samosa , made with boiled rice flour dough , a very crispy version

This special type of Samosa is a savory version of pithas , made with boiled rice flour dough . It’s a very popular regional speciality in Jamalpur and greater Dhaka division . In Manikgonj , this samosa is called “morog-shongshar” !!!! Believe me this samosa is so crispy and tasty , once you have them hot , you will always want to make samosa with this special dough . And they are pretty easier to make than the traditional samosa , as no special folding is needed . Just make a round small roti . Cut into halves and make a cone with each half-circle , put the filling , seal the edges with your finger tip and deep fry .

Ingredients:

For the dough:

Rice flour 1 cup
Water 3/4th cup
Salt to taste , around half tea spoon

For the filling :

You can use any filling of your choice , but traditionally cooked chicken in cut in small pieces is used .

Procedure:

1. Boil 3/4th cup of water with salt . When it’s on the boiling point, add the rice flour . Mix well . Let it cool .

2. Wet your hand and knead the dough for a minute or so . Make small balls brom the dough . Roll out the balls into small medium thick roti . Cut each roti in halves . Take each half-circle and make a cone . Press well the line of the cone , so that it must not comes off while frying. Now put filling inside the cone and seal the edges very well with your finger-tip .

3. Deep fry on medium low heat until light golden . Take your time and fry well .Should be served warm . If you have some leftover , fry them again before you eat them .

Sweet Sheermal/ Morobba Ruti/fruit bun

Sweet Sheermal/ Morobba Ruti/fruit bun

Sweet Sheermal/ Morobba Ruti/fruit bun

For a long while , I was craving for morobba ruti so badly . The memories of Shab-e-Barat ( a holy night , celebrated by the Muslim) are so immensely connected with this special type of bread . Wanted to experiment a bit and alhamdulillah , came out just perfect . Soft and flavorful . I added some extra steps to make it more delightful , like glazing the bread with rose flavored sugar syrup . Trust me , this step made it more flavorful . 🙂

Ingredients:

For the dough:

All Purpose flour 2 cups + 1/4 th cup
Active dry instant Yeast 1 and half teaspoon
Milk powder 2 tbl spoon
Sugar 3 level teaspoon
Salt to taste ( around 1 level teaspoon)
1 beaten egg
Oil 4 tbl spoon + 1 tbl spoon butter ( softened)
Luke warm liquid milk ( enough to make a dough)

Other ingredients:

Candied fruits/ morobba and raisins
1 beaten egg for egg wash
Butter ( to rub after taking them out from the oven)

For the Syrup:

Half cup Sugar
Half cup water
Rose essence/ rose water

Procedure:

1. Make a medium thick sugar syrup with half cup sugar and half cup water . Add some rose water in it . Let it cool . The syrup should not be runny or too much thick . It should be medium thick . To prevent crystallization , add few drops of lemon juice while cooking it .

2. Mix all the ingredients for bun and 1 tbl spoon butter except oil . Be careful while adding luke warm milk. 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.

3. 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.

4. Punch down all the air form the dough . Now Make two big balls from the dough . Flatten the ball and put some candied fruits and raisins into it. Reshape the ball . Add some morobba/ candied fruits and raisins on the top of the ball too .

5. Cover them with a cling film , plastic wrap or wet cloth for 15-20 minutes more to rise up a little . In the mean time preheat the oven at 400 FH . Brush the buns with egg .

6. Now bake them at 400 FH ( 200 centigrade) in a preheated oven for 15-20 minutes . It took me 20 minutes. Plz don’t over bake them, you may end up with hard buns .
After taking out from the oven , rub some butter immediately for the glossier and softer version . Pour the room temperature syrup over this hot bun and rub well . Remember the syrup should be of room temperature and the bun should be very hot .

After taking out from oven and rubbing some melted butter:

The finishing touch ; glazed with rose flavored sugar syrup

Sweet Sheermal/ Morobba Ruti/fruit bun

Notes:

1 . Please don’t over bake the buns as they get hard if over baked . It took me around 12 minutes to get done .

2. Be careful about the yeast you use and the temperature of water or milk you are pouring to make the dough . Try not to use too old yeasts . While using warm water or milk , it should be mild warm , not piping hot , as they can kill the yeast . If you use cold or room temperature, that also might not wake the yeast up . Always use luke warm water or milk.

3. Try not to put salt directly over yeast as salt can also kill the bacteria .

4. The syrup should be of room temperature when applied and the bun should be very hot . The syrup must be thick but not too thick or too thin .

Meatball stuffed Potato ball

Meatball stuffed Potato ball

Meatball stuffed Potato ball

Well , this recipe is another production of my ” too many idea filled brain” !!! 😀 Can be a very good side dish or snack !!!! Great in Kid’s lunch pack too !!!!!

Ingredients:

For meatball:

1. Grounded beef 350 gram ( raw)
2. Ginger-garlic paste 1 teaspoon
3. Soy sauce 1 teaspoon.
3. 1 beaten egg.
4. Cornstarch : enough to be able to shape the meatballs.
5. Salt to taste
6. Chopped green chilies, cilantro, mint
7. A pinch of garam masala powder.

For potato balls:

1. 3 large potato , boiled
2. Frid onion , 1/4th cup
3. Chopped mint and green chilies
4. Salt to taste

For coating :

1. One beaten egg
2. Bread crumbs and rice flour ( half n half )

Other ingredients:

Oil , enough to deep fry

Cooking Method:

1. Combine all the ingredients of meatball together and make small balls out of them .

2. Mash potato and mix with the ingredients mentioned for potato ball .

3. Take some mashed potato and put one meatball inside it . Reshape into a ball .

4. Dip in beaten egg and coat with breadcrumb-rice flour mixture.

5. Deep fry on medium-low heat . Don’t turn over until the other side is reddish brown . Fry both side well . Ready !!!!!

Notes:

1. You don’t need to fry the meatballs before . Just use them raw inside the potato balls and they will be cooked too with the potato .

2. Don’t try to turn over the other side while frying , you may end up with broken potato balls . Have patience and fry each side minimum 5/6 minutes before you turn over . Let it get that brown color before u turn over .

3. If you want to cut the potato balls after frying , let tit cool first , then cut .Or else you may ruin the potato balls ..

Empanada !!!! Melt in mouth version!!!!

Empanada !!!! Melt in mouth version!!!!

Empanada !!!! Melt in mouth version!!!!

The very first time I saw and had Empanada , I was quite amused to see the shape as they pretty much resembles to our very own jhaal samosa . 🙂
It is a stuffed pastry folded in some particular pattern .The origin of the Empanada trace back to Portugal . There is a Filipino version of empnada too , believed to be carried to south America and South- East Asia by Portuguese during the time of colonization!! But besides, i think ,similar type of stuffed pastry is found in almost every part of the world . May be with slight changes in ingredients and process . Like in central Asia , the similar type of pastry is called “shakerbura” , a sweet stuffed pastry , traditionally prepared in “Nowrose” or Persian new year . The Arabic version is sambosa , “Bolani” is in Afganistan . And the examples can go on .

Empanada can be deep fried or can be baked !!!! I’m always in love with those melt in mouth type baked Latino empanadas!!!! The filling or stuffing can be of chicken or beef or even cheese .

Ingredients:

For the dough :

1 cup all purpose flour
1/3 rd cup of very cold butter , cut in cubes
Half of a beaten egg ( save the rest for the egg wash)
Half a teaspoon sugar
White vinegar 1 tea spoon
2 tbl spoon of Chilled regular liquid milk
salt to taste

For the filling:

Heat butter or oil , and add the shredded chicken with thinly sliced onions , bell peppers, salt and green chilies . Fry until the onions are half done . You may add the cheese in the filling when cools down . You can use the filling just like this or if you don’t want your filling dry , just a few minutes before you r turning of the stove , mix cornstarch in milk and add in the fillings , keep cooking until got thick .

Procedure :

1. Beat an egg with 2 tbl spoon of milk .

2. Mix flour with salt and sugar . Add the cubed butter and mix well using your hand until you get the breadcrumb like texture . now add the half of the egg ( save remaining half for the egg wash)and vinegar . Mix until forms a dough . It will be soft dough . You don’t have to knead . Just mix until everything comes together .

3. Now make a ball out of the dough and wrap the ball with a plastic or clingfilm and put it in the refrigerator for an hour .

4. Roll the ball on a lightly surfaced counter top into a medium thick sheet . Must not ne too thin or too thick . Now Cut the sheet into small round disks with biscuit cutter anything round like glass , small plates , molds .

5. Place the filling on each disk and seal the edges . Bake immediately or keep them in the refrigerator until you bake them . It’s better to keep them in the fridge before baking . Plz keep them in the deep chamber for the better result .

There are some shapes of Empanadas.

6. Before baking brush them with remaining beaten egg for a nice color . Bake them at 375 FH in a preheated oven for 30-35 minutes or until golden brown .

Chicken Bun , oven baked version

Chicken Bun , oven baked version

Chicken Bun , oven baked version</p

Childhood memories are connected with so many things !!! So many things to cherish!!!!!! Chicken bun is something that always takes me back to my school life !!! Swiss bakery, being near by to my school, my beloved , Viqarunnisa Noon School , had always been the center point for our after school gathering . No school function is complete without the great Fakruddin baburchi’s lunch menu and without the fast foods of Swiss . Among those fast foods , Chicken bun was my favorite. Their version was deep fried one, that I already tried . Here's the link of my deep fried version of stuffed bun;

https://khadizaskitchen.com/2013/03/08/stuffed-beef-bun/

But many of my friends asked me, whether they can make the baked version of it for the healthier option ! So here you go my friends . This baked version is for all of you !!

Ingredients:

For Bun:

All Purpose flour 2 cups
Active dry instant Yeast 1 teaspoon
Milk powder 1 tbl spoon
Sugar 2 level teaspoon
Salt to taste ( around 1 level teaspoon)
1 beaten egg
Oil 4 tbl spoon
Luke warm liquid milk or water ( enough to make a dough)

For the stuffing:

You can use shredded chicken or chicken mince for it . Shredded chicken will serve the best . 🙂 Heat oil and add the shredded chicken , chopped onion, green chili, capsicum and salt to your taste . Done with the filling . 🙂

If you are using chicken mince , then boil the chicken mince with ginger paste and soy sauce in small quantity of water . Then fry the prepared mince with chopped onion , chilies and capsicum with oil .

Other ingredients:

1 beaten egg for egg wash
sesame seeds (optional)
Butter ( to rub after taking them out from the oven)

Procedure:

1. Mix all the ingredients for bun except oil . Be careful while adding luke warm water or milk. 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.

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 . 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.

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 .

4. Now brush with beaten egg and sprinkle some sesame seed , if you want . Cover them with a cling film , plastic wrap or wet cloth for 10 minutes to rise up a little .

5. Now bake them at 400 FH ( 200 centigrade) in a preheated oven for 10-15 minutes . Plz don’t over bake them, you may end up with hard buns .
After taking out from the oven , rub some butter immediately for the glossier and softer version .

Notes:

1 . Please don’t over bake the buns as they get hard if over baked . It took me around 12 minutes to get done .

2. Be careful about the yeast you use and the temperature of water or milk you are pouring to make the dough . Try not to use too old yeasts . While using warm water or milk , it should be mild warm , not piping hot , as they can kill the yeast . If you use cold or room temperature, that also might not wake the yeast up . Always use luke warm water or milk.

3. Try not to put salt directly over yeast as salt can also kill the bacteria .

Garlic-Sesame Naan

Garlic-Sesame Naan

Garlic-Sesame Naan

Ingredients:

Flour 2 cups ( 1 cup =250 ml) , heaped
Instant active dry yeast 1 tea spoon ( level spoon)
Sugar 2 tea spoon
salt 1 tea spoon
Powder milk 1 tbl spoon
1 beaten egg
4 tbl spoon oil
1 tbl spoon of yogurt ( optional)
Half a teaspoon , grated or minced garlic
2 pinches of baking soda ( optional)
luke warm milk , enough to make a dough , around 1/3 rd cup ( Don’t put at a time , you may need less or you may need little more)

Other Ingredients:

Chopped garlic (If you r making garlic naan
Any herb of your choice like cilantro , mint
Sesame seeds
Butter to rub the naan

Procedure:

1. . Mix flour with sugar , salt , powder milk , yeast, soda,beaten egg, yogurt and garlic .now add the oil and incorporate with kneading. Knead for a while . Knead very well . Make a smooth dough and rub the dough with little oil. Put it in a closed box and keep it in a warm place for 1 hour or until it doubles up!

2.Punch down all the air from the dough and make small balls from it.

3. Take one ball and try to make shapes with your hand . Don’t use any extra flour . You may dust your hand and the surface of the rolling board with flour to work comfortably. Don’t shape too thick .Add some chopped garlic and cilantro on the surface of the naan . Press some sesame seeds over them . After shaping , cover them with a wet cheese cloth for 15 minutes to rise up a bit .

4.Heat the Tawa as hot as possible and place the naan there. .. It may take 1/ 2 minutes to get one side done..Flip it over and cook the other side.The flame should be at medium high.

5. After removing from tawa rub the hot naan with butter.That would make your naan softer and also keep them softer for a longer time .

Tips:

1. You can make naan in oven too at 400 Fahrenheit . But to tell you honestly , naans made on stove r softer and tastier if you compare it with oven made naans and stove made naans stay softer for a longer period of time.

2. If you want to keep them softer , cover the warm naan in cheese cloth or foil to keep the moisture for a longer period!!!!!!!!!

3. Always remember too much hot water or milk always kills the yeast . So the water or milk should be luke warm . Neither hot nor cold or room temperature !!!! And salt also kills yeast . But at the same time sugar or honey is the key ingredient to activate yeast . If you don’t have yeast at home you may try using yogurt instead of yeast ! You have to keep the dough for a longer time for fermentation!!!!:)

Vermicelli coated fried fish

Vermicelli coated fried fish

Vermicelli coated fried fish

Today’s post is about a Singaporean fish item , vermicelli coated fried fish . Very crispy from outside and inside so tender . I really loved the combo!!! Singapore being a land of mixed races and culture , has so many fusion dishes . This vermicelli coated fried fish is one of my favorites among those . Very easy recipe yet so tasty .

Ingredients:

2 medium fillet of any fish , I took Basa fillet
1 beaten egg
2 tbl spoon of flour/ maida , heaped
salt to taste
Black pepper, crushed , less than half a teaspoon
Nutmeg/ jaifol powder a pinch ( don’t skip, it enhances the taste)
Vermicelli/ shemai enough to coat, broken
Food color , a tip of the finger ( optional)
Oil for frying

Procedure:

1. Wash the fillets and pat dry very well with a kitchen towel or tissue .

2. Make the batter with one beaten egg, maida , salt, crushed black pepper and nutmeg powder . It will be a thick batter . You may add a little food color in the batter too .. 🙂

3. Put the fillets into the batter and keep aside for at least half n hour .

4. Coat with vermicelli and fry both side very well on medium low heat . don’t deep fry .

Ready …

Before frying

After frying

Image

Poori-paratha

Poori-paratha

Poori_Paratha

My mom is an amazing cook. She had so many recipes of her own but to us never appeared to be “special” as we grew up eating those and thus making them very ordinary ; well,until I started taking interest in cooking . My mom used to make a paratha , which is deep fried and goes so well with kababs and curry, which after a long time , I came to know to be “poori-paratha” . My mom never used this term , but after I had this in a Pakistani restaurant , named as Poori-paratha, I realized , what a great cook my mom is !!!!!!!!!!!

Poori-Paratha is a paratha , deep fried like pooris. They are much thicker than luchi or even poori . My version is quite a bit different as I made them layered . so now, let’s move on to our recipe .

Ingredients:

Maida/ all purpose flour 1 cup
Oil 2 tbl spoon
Water/ Milk,enough to make a dough
Baking powder , half a teaspoon
Semolina 1 teaspoon
Sugar 1 teaspoon
Salt to taste

Other ingredients:
ghee 2 tbl spoon
Flour 2 tbl spoon
Oil to deep fry

Procedure:

1. Combine all the ingredients and make a medium soft dough . Knead very well . The more you knead , the better your poori paratha is . Rub the dough with oil and cover it with a wet cheese cloth for at least half n hour .

2. After half n hour , the dough would be very strachy . Now take 3 balls from the dough .

3. Roll each dough with oil . Don’t take any extra dry flour to roll them out . Roll them with oil as thin as possible .

4. Make a paste using 2 tblspoon ghee and 2 tbl spoon flour . Rub the paste over the roti .

5. Fold them lengthwise and then again rub the ghee-flour paste .

6. Now fold from other two ends and shape it as a square .

7. Roll them with oil into a square paratha . It sould not be too thick nor thin like luchi or poori . A little thicker than usual poori .Don’t use any flour rolling them out . They should be rolled on oil only .

8. Deep fry and serve with kabab, curry or enjoy them even as it is . 🙂

Keema Paratha, a deep fried version

Keema Paratha, a deep fried version

Keema Paratha, a deep fried version

This version of keema paratha is almost very similar to Muglai paratha, the only difference being it without egg and unlike muglai , it can be frozen as well ( before frying) , 🙂 . So you can entertain yourself , your family or even the guests anytime with this lovely , very crispy and “yummy in my tummy” parathas . 🙂

Ingredients:

Shredded Chicken or prepared beef keema
Filling Recipe:

Shredded chicken
Chopped Onion
Chopped green chilies
Chopped cilantro and mint
Chopped capsicum ( you can add more veggies like carrot , green peas , sweet corn etc)
Salt
Oil
Cottage cheese ( Optional)

Heat oil and add chicken pieces or prepared keema and veggies . Fry for a while,add the chopped onion, green chilies and chopped mint and cilantro . Add the cheese . Turn off the stove . The onion will be half done with the heat the chicken already got . The half done onion will give an extremely nice flavor .. 🙂

For shredded chicken , just boil chicken breast pieces with little minced ginger, salt, few whole black pepper and very little minced garlic . When it’s done , you can easily tear off the chicken pieces .
For prepared beef keema , boil the keema with ginger, garlic paste and soy sauce till it’s completely dried out .
Now make your filling with above mentioned recipe . 🙂 You can use your left over chicken or beef to make this filling . 🙂

For the Paratha dough :

This quantity is for two parathas:

Ingredients:

All purpose flour 1 cup ( in a 250 ml cup)
Oil 2 tblspoon
Semolina or sooji 1 tbl spoon
Salt to taste
Sugar 1 teaspoon
Baking powder half teaspoon
Water , just enough to make a medium hard dough ( it must not be too soft or too tight)

Other ingredients:

Ghee (to rub over paratha and fry)
Cream cheese ( to rub over the paratha, this is optional)

Procedure:

1. For the dough , mix maida, baking powder, salt, sugar and oil . That’s what we call “moyan” . Now add enough room temperature water to make a medium hard dough . Just enough to make the dough come out from the bowl. Knead well .Cover it with a warm cheese cloth and keep aside for atleast 30 minutes . The dough will be softer and stretchy.You can make two round ball from it .

2. Take one ball and roll out as thin as possible . But don’t use any flour , while rolling it out . Rub some oil over the rolling pin and the rolling board and roll out the ball into a thin roti . Now apply some ghee or cream cheese over the roti and put some filling over it .

3.Fold the porota half lengthwise from both sides..


3. Deep fry the paratha on medium low heat .

Enjoy!!!!!!!