Crunchy and Crispy Potato Rollls

          (click on the pictures for a larger Image)

 

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)

                                             (click on the pictures for a larger Image)

 

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

 

Zucchini Cushions (Courgette Fritters)

Courgette Fritters or also known as Zucchini Cushions are a very famous and delicious snack from the Turkish Cuisine.

I usually buy them when I do my shopping at my Turkish shop, so this time I thought why not make it at home
They are actually very easy and fast to make with a really Great result

 

We can have it as a snack and at the same time it can be a complete meal if we make a nice sandwich of it in the Turkish Naan, lay it with some fresh salad leaves, olives, onion and some garlic sauce and there you have your Super Duper Lunch item
You can make it as an appetizer too, but I think you will not have lunch after that

 

I have made a step by step and have written the recipe under each picture this time, I liked this idea, what say you
We use very little and light spices in it but if you want you can add the hot red chili powder, the originals are only with the paprika powder.

 

Just take care to lay them on the kitchen paper after frying, as the Courgettes absorb a lot of oil!
This is the best for your family and kids who are not so fond of Vegetables; they will enjoy this taste for sure!

 

 

Mandarin/Custard Cake

(click on the picture for a larger image)

 

I think I should stop baking so often as it is giving me sleepless nights :(

The reason is this strange square thingy, where one can see many numbers which sway left and right and stop at some special dangerous numbers :I

But as my dear Friend was visiting me today I had to bake specially for her. I used my Cheese Cake recipe and reduced some ingredients in it and added mandarin in it.

You can call it a Cheese Cake or just a simple fruity creamy cake, I have named it the Mandarin/ Custard Cake because I have used my custard in it , here this mandarin Cheese cake is very liked and favoured, the only minus point is I don’t like the gelatine layer on it and I thought it can be baked without gelatine and so I made it my way.

 

After it is ready it need at least 4-5 hours to settle down so the cream is firm, but as I had less time I just cooled it first and then kept it in the freezer for like 45 minutes : )

It turned out to be very delicious and very creamy and yummm :)

I baked a small one this time and used a 6” round cake form for this and it was just perfect as I could make 8 large pieces easily out of it.

 

 

 

I made the base with :

1 cup plain flour

70gram sugar

70 gram soft butter

½ tsp baking powder

4-5 drops of milk or more accordingly

*sieve the flour with the baking powder

*in a bowl,mix butter and sugar and mix with hands till all seems crumbled and mixed up

*add the flour gradually and knead the dough with hands, if you think it feels dry add some more milk drops

*this will turn into a bit of sticky bit even dough

*now cover the bottom and the sides of the cake form with this dough, I do it with my hands and never roll it out, this way it covers all parts easily, you can roll out if you find is easy : )

 

Now the cream filling:

250 grams quark(Cheese curd)

200 gram custard

100 gram sugar

100gram tin of Mandarin (drain the juice in it)

*I made the custard a night before so that it settles well

* I use the Bird’s Custard powder and make according to directed, of course you can make any brand or even buy the readymade vanilla pudding in tubs if it is handy for you, but it should be thick and not too watery: )

*now mix the custard, quark and sugar with a hand beater on high speed till al turns into a nice creamy form

*fill the cake form with it and just mix in the mandarin with a spoon so it spreads all over also till the bottom

*decorate some on the top too.

*bake it on a low heat of a preheated oven on 160°C

*it takes around 60 minutes which is normal because if we bake on a high heat the cream will burn and the dough will stay uncooked

 

Such cream or Cheese cakes need a loving heat and a low temp to bake, so patience is the key :)

As you see a light brownish color on the top, turn off the oven and let the cake rest in the oven another 10 minutes, the fluffed cream sits sinks a bit and settles.

Take it out and loosen the sides very gently, then open the latch so the cake cools down

If you let stay too long the dough might stick to the form and break your lovely wall!

Allow this cake to settle and chill a good 4 -5 hours before you cut it so the cream gets firm and perfect, as I said I kept it in the freezer for a fast solution and it turned out super :)

Enjoy the baking fun!!