Tag Archives: Snacks recipe

Fish Finger/ Fish stick

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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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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.

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 .

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 .

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

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Bread Roll

Bread Roll

Bread Roll

Stuffing :

For boiling the meat:

Minced Meat ( I took beef) 500 gram
Ginger paste 1 and half teaspoon
Garlic paste little more than half teaspoon
Soy Sauce 1 tbl spoon
2 cardamom pods
1 cinnamon stick ( 1′ long)
1 large bay leaf
salt to taste

Final preparation:

Chopped onion , green chilli
1/4 th cup Milk
2 teaspoon corn starch
Grated Cottage cheese
Oil

For Bread roll:

Slices of bread ( each bread will make one roll)
1 beaten egg
Bread Crumbs ( I used Japanese Panko Bread crumb)
Oil for deep frying

Method:

1. Boil the meat with the ingredients mentioned above . Dry out the water and take the cinnamon, cardamom , bay leaf out from the meat .

2. Heat oil and add the meat . Add chopped onion and green chilies . Now mix cornstarch in the milk and pour over the meat. Add the cottage cheese . Now your filling has a creamy , sticky , yummy texture . 🙂 Let it cool .

3. Cut the edges of the bread . Now wet your palms and flatten each slice of bread with your wet palm . Spread some filling at one side of the bread and roll . Give the bread a shape of roll . You may wet your palms again to make the shape perfect . Make sure every ends are closed . use water to seal the ends .

4. Dip the rolls into beaten egg and then in the bread crumbs .

5. Heat oil on medium heat and fry them until golden brown .

Serve hot !!!!!!!!!! enjoy!!!!!!!!!!!!!!!

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Stuffed Bread , a super quick and super yummy snack

Stuffed Bread , a super quick and super yummy snack

Stuffed Bread , a super quick and super yummy snack …

Ingredients:

For filling:

Chicken keema / ground chicken 1 cup
Ginger paste 1 teaspoon
Soy sauce 1 and half tbl spoon
Oyster sauce half tea spoon
Thinly sliced onion
Chopped carrot
Chopped cabbage
Green peas
Chopped green chilies
Chopped Capsicum/ bell pepper
Little salt
1 egg ( optional)
Oil

Other Ingredient:

Bread , 2 slices.
1 beaten egg
Panko seasoned bread crumb / any other bread crumb

Cooking Method:

1. Marinate the chicken with ginger paste , soy sauce , oyster sauce . Heat oil and add the chicken. Fry for a while . Add the carrots, cabbage and green peas . Add little water . When the water is dried out, turn off the stove and mix sliced onion , chopped chilies, chopped capsicum with it. In another pan scramble the egg into small granules and mix it with the chicken. Your filling is ready . Keep it aside and cool it down.

2. Cut the edges of breads. Press the edges of the bread with your fingertips.

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3. Now put some filling in the middle. And cover the bread with the other one . Seal the edges properly with egg or water.

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4. Dip the bread in beaten egg and coat nicely with panko bread crumb or any other bread crumb of your choice.

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5. Fry on medium heat until golden brown . Don’t shallow fry it . Use a little more oil for frying .

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Notes:

1. Always use a frying pan or any wide utensil.

2. I used Panko bread crumb ( Japanese bread crumb ) for coating. You may use any other breadcrumbs of your choice .

3. For a healthier version , you may toast it in toaster oven instead of frying .. 🙂

Chicken Pakora

Chicken Pakora

Chicken Pakora

Ingredients:

For marination:

Cubed boneless chicken 250 gram ( you may take breast meat or thigh meat)

Yogurt 1 tbl spoon

Ginger paste 1 teaspoon

Garlic paste half teaspoon

Little amount of turmeric , 1/4th teaspoon

Chili powder half teaspoon

Coriander powder 1/4th teaspoon

Salt to taste

Kabab Masala Powder half teaspoon

For Kabab Masala , dry roast cumin ( jeera), Whole coriander ( dhonia), Cardamom ( elach), cinnamon( Dalchini), cloves ( lobongo/long), black pepper, nutmeg ( jaifol), mace (javetri),fennel ( sauf/mouri), dry chili together and grind them into a smooth powder.

For the Batter:

All purpose flour half cup

Gram Flour/ Besan 1/8 th cup or 2 tbl spoon

Corn Starch 1 tbl spoon

Baking soda 1/4th teaspoon ( optional)

Baking Powder 1/4th teaspoon

Little salt

A pinch of red chili powder

A pinch of red food coloring (optional)

1/4th teaspoon of Cumin seed

1/4 th teaspoon of Fennel seed ( mouri/sauf)

Chilled Water

Cooking Method:

1. Marinate the chicken with all the ingredients mentioned above for marination for at least 1 hour. The longer you marinate , the yummier it is.

2. Make the batter with all the ingredients mentioned for batter. Make a medium thick batter. It shouldn’t be too runny or too thick. But Consistency should be thick enough to cover the chicken. Take out the chicken cubes from the marinade and put into the batter.

3. Heat oil and deep fry the pakoras on medium low heat. the longer you fry . the crispier the pakora will be.

4. Serve with your favorite dip or sauce.

My Favorite Dipping for Pakora:

Take 2 tbl spoon of Mayonnaise and 2 tbl spoon of plain yogurt. Mix well, add little sugar, finely chopped garlic, a pinch of mustard powder ( optional) and sprinke little salt, if needed.. . You may add chopped mint if you like….. Yummy and creamy!!!!!!!!!!!!!!!!!

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