Category Archives: Snacks

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

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/

Sunflower Bread

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 .

Aloo-Palong Poori

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.

Stuffed Pull Apart Flower Bun

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 .

Fish Nuggets

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 !!!

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 .

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!!!!:)