Soft Chicken Koftay (Chicken Balls in Curry)

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In my time like 100 years back : ) Koftay were only made of beef or mutton mince, then with the time we learned new dishes and new ways of making more elaborating dishes, likeChicken meat is a daily use in many families and of course one gets new ideas to make something different.

My Mom used to make Potato Koftay and that was quite new for many :) Now I make Chicken koftay which is new to my friends lol…

 

 I had invited my family friends for Iftaar so I made these. As I bought the chicken fillet and asked my butcher if he could make me a nice medium mince out of it , to my surprise which I did not know, he said Sorry Maam it is not allowed to make mince of chicken meat… Huh….

 That’s weird, anyway, I came home, took my sharpest knife, made small tiny pieces and put all in my grinder and gave it a twist 2-3 times and viola my fresh super mince was ready : )

Chicken meat is dry comparing the beef or mutton so we need to add good spices which make it soft. The best is if we buy the leg pieces and then use the mince of that as it is the greasy part but then this is also a long process.

 

After making the mince, here’s what I did for the chicken balls:

 

Soaked 2 white bread slices in luke warm water

Grinded 1 large onion

Sliced 2 large onions (for the curry later)

Made a puree of 2 tomatoes (for the curry later)

Now we start:

 

700 g chicken mince

1 ¼ tsp salt

1 level tsp red chili

1 tsp cumin powder

½ tsp garam masala

2 tsp of yoghurt

2-3 green chilies (grinded)

A handful of chopped fresh coriander

 

*take a big bowl, add all the above given ingredients in the mince.

*press out the water from the slices and mix them crushing with hands into the mince

 *add the grinded onion, green chilies and the coriander

*grease your palms before you start to make the balls as this dough is soft and will stick to hands

* make balls of your choice, I like them a bit small not the XL one : )

*Shallow fry them on a medium heat as they get fried quite soon and can turn a bit dark if we don’t keep them turning and rolling.

*keep aside and start making the gravy

For the gravy you need:

2 tomato’s Puree

200 gr yoghurt

1 tsp slat

¾ tsp red chili

¼ tsp turmeric

½ tsp cumin powder

½ tsp coriander powder

¼ tsp garam masala

1 tbs tomato paste

1tbs of whole garam masala

(cloves, black pepper corns, 2 black cardamom)

¼ cup oil (including the left over from the balls)

 

*heat the oil and fry the sliced onion till nice golden brown, take it out and let it cool down

*now crush it with hands and add it to the tomato puree

*add this to the blender and mix in all the rest ingredients given above

*blend into a smooth paste

*now add the whole garam masala in the hot oil and let it splutter till it gives aroma

*pour the paste in the pot and let it cook with a lid then open and stir till the water and juices dry and you see a nice fresh gravy

*add the koftay to it and stir  so all gets mixed up and the gravy takes a nice fresh red color and the oil shows up from the sides

*now add water to your choice, I like it thick so I added just 1 ½ glass, let it cook so the koftay absorb the spicy gravy.

*Turn off when it gets the required consistency.
*as you can see These stay light in Color and are not the dark like the red meat koftay

*sprinkle fresh chopped coriander and serve with Chapatti or rice

*I made the Chickpea Polau as it is the best combination with it

 

 

                                       Make and enjoy the delish taste!

 

 

 

 

 

**Creamy Fruit Cream**

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The easiest ever quick dessert and equally very delicious.

We always had a bowl of this very delicious cream throughout Ramadhan as it is so very soothing in Iftaar, the chilled taste is very refreshing!

 

Yes it is made in the full fat cream but well then we don’t have to eat the whole big bowl na and just 3-4 spoons of it are enough to give you the refreshment : )

Almost everyone has tins of fruits and creams in store a very good substitute for Fruit Salad too.

 

 

I have started making it with yoghurt, just mix in half quantity of yoghurt, this makes it light and we save some % of full fat too.

I have made it using quark too,(cheese curd) and it tastes good enough, just avoid adding all the juices of the can as this makes it very runny and you will not enjoy the real taste.

You can surely cut in fresh fruit but then make it sometime ahead so the fruit is totally mixed up with the cream, as then it is at its best: )

Here’s how you make it

 2 tins of thick cream

Sugar to taste

¼ cup of plain yoghurt

1 tin of mixed fruits in juice (800 gram)

 

* mix the cream/yoghurt/sugar

*drain the fruits

*mix in the cream

*add some of the fruit juice for flavor

* be careful not too much as then it will get runny

*keep it in the freezer for a cold shock if you have less time

Or else it’s chilled in 2 hours :)

Enjoy the creamy flavor, you can top with whipped cream or jelly but this here tastes divine only as is :)

Crunchy and Crispy Potato Rollls

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The quickest way to make this side dish with any main meal. I had made Polau so Kababs are a must for us. I thought to do something different, though not so new but it is only some playing around with ingredients according to your imagination.

 

I have already shared the fast version of boiling potatoes; though it is best to boil with skin but for these, I always peel them before i boil them . They are cooked too fast and stay very soft and get mashed so evenly without any lumps.

 

 

 

 

This is what I did:

5 large potatoes (peel and make small cubes)

1 tsp soft butter

1 large onion chopped fine

3-5 green chilies

Handful of chopped green fresh coriander

Juice of one small lemon

1 level tsp salt

¼ tsp black pepper from the mill

½ tsp red chili flakes

¾ tsp coarse crushed coriander seeds

½ tsp crushed cumin seeds powder

¼ tsp pomegranate powder

¼ tsp garam masala

¼ tsp fenugreek powder (methi powder)

3-5 tbs of grated cheese

 

 

For coating

3-4 rusks

¼ cup flour

1 egg

Rusks? Yes you’ve read right : ) I use rusks for coating instead of bread crumbs

Firstly they are light, secondly the do not absorb all the oil we use for frying and third,they tunr far more crispier than the bread crumbs.

It is not that i never use bread crumbs I do but then I make mines myself by roasting the bread and mixing some semolina in it.

You can use any plain rusks which are not sweet : )

Prepare them in advance

Put 5-10 rusks in a freezer plastic bag, close with a clip and roll a pin roll over it till all crushes finely

 

*the ingredients are similar to the normal potato kababs but small changes make it different

*I always mash the potatoes soon after they are cook and still steaming as they get a smooth structure

*Add the butter and sprinkle all spices except the fresh coriander/chili/onion and cheese, on the steaming potatoes

*NOW mash them evenly, leave it once all is mixed don’t keep mashing as then the potato starch releases and makes it sticky and rubbery

*now the onion, chilis and coriander, mix all gently and in the end just fold in the cheese

*grease your hands slightly and make a walnut size ball then spread it lengthwise and form a roll

*press both edges with your thumb to shape it

 

Now dust flour on the rolls, I use a tea sieve for this : )

Just add 1 tsp of flour and dust over all the rolls and turn and twist in the plate

Dip the roll in the egg and toss in the crushed rusks just ONCE

Shaloow fry and keep them rolling round around with a fork so all sides are evenly fried into a lovely gold color

While frying use two tea spoons to press the edges to they stay firm and in shape : )

Make and enjoy the crunchiness and let me know how you liked them : )

 

The Traditional Fruit Chaat (Mixed Fruit Salad)

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This traditional fruit Chaat as many would say "Fruit Salad" is a must on each and every Iftar table throughout the month of Ramadan. It's juicy taste gives one a feeling of filling soon after just having one bowl of it : )

There is no special recipe for it but yes the style and the choice of fruits may be different.

 

Some use a lot of sugar in it and some make it with yoghurt, i like it the way i have been eating since my younger age, the way my Mom made it.
 

 

I use many fruits in it but not all, as it should combine and taste with each other.

I don't peal the fruit therefore i try to buy the organic ones as the real vitamin is hidden in the skin.

I had mangoes but i did not add in as they have their own rich taste and they would have taken the command among all :)

 

Here's how i make it:

2 small apples

1 large pear

6-10 cherries

A small bunch of red/green grapes

2 bananas

4-5 apricots

1 Plum/Prune

Seeds of half pomegranate

1/2 cup of pure orange juice

 

1/2 tsp Chaat masala

A spice specially made for this fruit salad based on;

   ½ tsp white salt(more to taste)
¾ tsp black salt
¾ tsp black pepper,
 ¾ red chilli,
  2 tsp pomegranate powder or
  2 tsp Mango powder
     2 tsp roasted cumin powder
 pinch of cinnamon powder)
1/4 tsp Paprika powder for a bright Color
  First  roast all these  and then grind all and preserved in a glass bottle
This makes around a small glass Container, it is better to make fresh every month as you get the fresh aorma of all spices .
   1 tbs of sugar

2 pinches of black pepper

Pinch or more of red chili powder

 

 

 

 

 

 

Keep in mind that the Chaat Masala also has all these spices to always use less and increase accordingly

The good think is that we really don’t need to add tons of sugar in it,as the fruits are sweet and it tastes good with the Chaat masala in it.

 

*First of all, take a big bowl and pour the juice into it

*Now mix the chaat masala and the sugar and taste, if you want more you can surely all in

*I sprinkled some lemon juice on the apples and bananas to prevent them turn darker soon and this works!

* Now cut all fruit one after the other in the bowl, mix it well with the juice and keep in fridge so it is served cold

*You can surely pour in more juice, but with the time the fruit also leaves juices so i add just 1 cup :)

* I sometimes add canned chick peas in it and it tastes really good but not all in my Fam like it so i did not add in here :I

* I add pineapple too but didn’t have it at hand or else it tastes super in this mixed chaat : )

So your Chaat is ready to be served!!
 

 

**RAMADHAN MUBARAAK**

My Heartily wishes and prayers for a very blessed holy month of Ramadhan to all my Muslim readers.May we be able to benefit lots of barakaat of this month and may Allah accept all our prayers and supplications. Ameen

Have a very blessed month ahead and remember your Rania in your prayers..... Jazak'Allah!

                                            (Image from Google)

Malaaee Tikkay with Butter Rice (Creamy Tikkas’)

When I made these Tikkay last time, someone asked me why aren’t they white : ) I found the comment  so sweet as he was right in his question. I make these very often and keep doing changes according to the mood I am at that moment :D

 

Tikkays’ are made with different styles and spices, mainly they are grilled either directly on a coal grill or an electrical grill, often in the oven or then many in the frying pan like me who cannot grill every now and then :I

Isn't this hot steam inviting you ;D

 

These here are so simple but double in taste, so soft and juicy yet crispy :)

My tip is; to always marinate them over night as the spices work so well and the meat becomes so tender and spicy till deep inside.

 

This time I just used green and yellow Paprika in between as I was too lazy to cut the red onions: P

I dint use red chili powder in it as this gives it a reddish color while frying, I use the red chilli flakes as they are yummy hot but colorless!

This is what I did:
300 gram chicken breast fillet

(cut in even small cubes)

Juice of 1 fresh lemon

¾ tsp salt (more or less to taste)

½ tsp black pepper

½ tsp red chilli flakes

¼ cup oil

4-5 tbs cream

3-4 pods grated

( I took the nestle tin cream)

 

 

*cut the cubes and prick them all over

*rub in the lemon juice

*mix all the spices, garlic and the cream in the oil and make a paste

*now pour this onto the tikkas’ and mix very well, keep turning and twisting so the meat pieces are well marinated

*keep in the fridge over night

*next day, prepare the Veg you like to prick in with the tikkas'

 

 

 You can take:
Green Paprika(bell pepper)

Red Paprika

Red Onion

Prepare all skewers' with 3-4 meat piece each and Veg in between

Don't over load them they will not cook well

*heat 4-5 tbs oil in the frying pan and fry each side 3-4 minutes

*keep them turning to get an even lovely color

*The meat is so tender that it cooks very fast

*we say" it cooks in the hot steam" :D
 

* I served with normal Khushka but spread a generous amount of butter on the top and sides as I kept it for Dumm(steam)

*This is how my *Mama Darling* used to make the Khushka, the aroma which comes out when you open the lid is out of this world :)
 

 

Do make and enjoy the different taste of fried Tikkas' :)

PS: Don't add too much of cream it will become very heavy , I usually make these with yoghurt too, but the cream gives it a nice buttery taste yummmz :D