Chicken Shawarma

Shawarma is like the ultimate on the go meal and I have been craving for one for a long time. I tried many of the Middle Eastern restaurants nearby but in vain. So what do we do??? Yes, we make it ourselves. And, to my surprise it came out pretty good...Nothing compared to the traditional Shawarma of course!


Nevertheless, it did give me complete satisfaction when I bit into that juicy meaty and most delicious wrap. I added all my favorite toppings from pickled beets and carrots to French fries. Who is going to stop me right?

INGREDIENTS:


FOR THE MARINADE:

• 1 1/2 lbs boneless, skinless chicken thighs or breasts cut into thin strips

• 1 cup plain yogurt

• 2 cloves garlic, crushed

• 1 tsp pepper

• Salt to taste

• 1/2tsp ground cardamom

• 1/2tsp paprika

• 1/4 tsp dried parsley

• ½ tsp chilies powder more if u want it spicy

• 1 teaspoon allspice

• juice from 1 lemon



FOR THE SAUCE:

• 1 cup tahini (available in any middle eastern super market)

• 2 cloves garlic, crushed

• 1/4 cup lemon juice

• 2 tablespoons yogurt

PITA FILLINGS:

• 8 loaves of pita bread

• thinly slice cucumbers

• thinly sliced onions

• thinly sliced tomatoes

• 1/2 cup fresh parsley, finely chopped

• pickle slices l(green chilies thinly sliced, beets or carrots

• French fries

• Chopped lettuce

USE any of your favorite fillings



METHOD:

Preparing the chicken

• Combine all the ingredients under marinade with the chicken strips and keep it covered in the refrigerator at least for two hrs…the more the better.

• In a heated pan, add some olive oil and cook the chicken on medium heat until its cooked well .Do not let it dry out. It should be juicy! Remove and keep aside.


FOR THE SAUCE

Combine all the ingredients under sauce and keep aside

ASSEMBLING:

• Take a pita bread and spread the tahini sauce over it (can add hot sauce if u want it to be a little spicy)

• Add some chicken strips, some of your favorite filling and roll like you would roll burritos and you have your own Shawarma!!!

Aloo Capsicum masala

INGREDIENTS:

1. Green Pepper -1
2. Red Pepper -1
3. Potato- 1
4. Onion - 1finely chopped
5. Tomato -1 finely chopped
6. Green chilies 2- slit or according to ur taste
7. Mustard seeds- 1 tsp
8. Cumin seeds -1/2 tsp
9. 1 small bunch of chopped coriander leaves
10. Salt to taste

To Grind
1. ¼ cup grated coconut
2. 1 tsp fennel seed
3. Curry leaves- a few.
4. Turmeric – 1/2 tsp
5. Coriander powder 1 tbsp
6. 3 to 4 Kashmiri Red chilies (as per ur taste)

• Grind this into a paste with as little water as possible
• Water as needed

METHOD:
• In a heated pan add some oil and sauté the potatoes till it is golden brown. Keep aside.
• Sauté the peppers and keep aside.
• In the same pan, splutter the mustard seeds, add the cumin and green chilies.
• Add the onion and sauté till it is translucent
• Add the tomato and sauté till it is soft.
• Add the ground paste and salt into this. Sauté this for about 2-3 minutes. Add 1 ½ cup of water and bring to a boil.
• Add the capsicum and potato and cook for another 4-5 minutes.
• Just before serving add the chopped coriander leaves

Goes well with Chapatti's and rice

Chicken Kababs

                                 

INGREDIENTS: 

1. Chicken : 2 lb boneless chicken breast
2. Onion 1 medium chopped

     a. Green Chilly 2
b. Garlic 8 pods
c. Ginger 2 medium piece
d. Shallots 5
e. Tomato 1
f. Curry leaves- a few
g. Coriander leaves- chopped a small bunch
 3. Thick Curd- ½ cup

 a. Lemon- 1

 b. Salt to taste

4. Turmeric 1 tbsp

 5. Chilly powder- 1 tbsp or to taste

 6. Pepper powder- 1tsp

 7. Garam masala ½ tsp

 8. Chicken masala 2 tbsp

 

METHOD:

 1. Clean and cut the chicken cubes into cubes. Set aside till all the water is gone. 

2. Grind the ingredients under 2 into a paste.

3. Marinate the chicken cubes with all the paste and all the other ingredients for at least 2 hrs.

4. Thread the chicken cubes onto skewers – you can use peppers and onions in between them.

5. Grill or Barbecue until the chicken is cooked through.

Serve with Naan, or pita bread and grilled veggies

Dry Gobi Manchurian

INGREDIENTS

• Cauliflower – 1 Big 
• Onion - 1 finely chopped 
•  green onions  3  the greens and whites chopped ( add the whites along with the onion) 
• green chillies -5 finely chopped ( used it accoding to ur taste) 
• ginger garlic paste -1/2 tsp 
•  Soya sauce - 2tbsp 
• tomato ketchup - 2tbsp
• Vinegar- 1 tsp 
• Green Chillie sauce - 2tsp (depending on your taste)
• A small bunch of corriander leaves chopped 
• Salt  as needed 
• Oil for frying

For the batter:

• Maida – 1 cup 
• Corn flour – 1/2 cup 
• Ginger garlic paste – 2 tsp 
• Red chilli powder – 1tsp 
• salt  add just a little since the sauce will also contain salt 

METHOD:

• Wash the cauliflower and  cut the florettes into bite sized pieces. 
• Boil water and put the florettes into the boiling water for 5 minutes 
• Drain it and run under cold water. Keep it aside
• Make a thick  batter with all the above mentioned ingredients under for batter. 
• Dip the florettes in the batter and deep fry in hot oil until golden brown and crisp. 
• Remove into  any absorbent paper to drain the excess oil.

The Sauce:

• Heat 2 tbsp oil . 
• Add onion along with the whites of green onion and saute till very soft 
• Add ginger garlic paste, green chillies and saute for 2 minute 
• Add soya sauce, tomato ketchup,vinegar and green chillie sauce. 
• Add the fried florettes and mix to uniformly coat the sauce.Saute till it becomes dry and crispy! 
• Finally add the chopped green onions and corriander leaves and switch off heat. Mix well!

Serve hot as a starter,snack or even as a side dish!

Note:

• You can add capsicum (1/2, cut into big pieces)to this, but when I make the dry version I usually dont add it.
• For making gravy : If you want to make it to a gravy,add 1 tsp cornflour mixed in 1 cup luke warm water and simmer it for few minutes till it becomes kinda thick ,before adding spring onion greens and coriander leaves.

Happy Birthday Ayaan!!

My Baby Turned 3 Yesterday!!!

Time flies soo fast.
It seems like only yesterday when I got him in my hand…That small little baby...Perfect in every way!
Watching him grow has been the most exciting thing in our life. When he smiled for the first time, when he took his first step, when he spoke his first word everything has been a new experience to us. And even now when he says “sorry mamma”, it just makes every mischief he does forgivable!
He will a big brother soon and  we are just as excited to see how he will take on his new role!

Happy Birthday Ayaan...Our Gift from God!

On your special day,

 here's wishing you

love,joy, health, happiness,

prosperity and blessnings

in everything you do

 for today and everyday!!

Luv,

Mommy  and Pappa!

Tomato mint Chutney

INGREDIENTS:
• Mint Leaves 1 cup
• Tomatoes 3 small
• Garlic 5 cloves
• Dry Red chilies 3 or as per taste
• Sesame seeds 2 tbsp
• 1/2 tsp cumin seed
• Tamarind as per taste ( I added 1/2 tsp of tamarind concentrate)
• Oil as needed
• Salt to taste

METHOD:

• Take a pan and roast sesame seeds without any oil for 2 minutes and keep it aside.
• In the same pan add oil, cumin seeds, garlic, red chilies, salt and mix till garlic turns light brown color.
• Add mint leaves, chopped tomatoes and mix well.
• Add the tamarind concentrate. (If you are using tamarind, remove the seeds and add it along with the cumin and other ingredients)
• Let it cook for 5 min then remove from stove.
• Add sesame seeds and cooked mint, tomatoes into it and blend to a fine paste.
• Check for salt. You can add water and bring it to your desired thickness.

Serve with Dosa, Idli and I even use it as a spread on my sandwiches!!!