Wednesday, March 16, 2011

Shan Pilau Biryani

Yes... its no Rocket Science to make Pilau Biryani using the Shan's spice mix but I just wanted to document the pictures that I did take. Its really delicious. Please try it some day!



Pictured below is the chicken marinated with ginger and garlic paste along with the Shan spice mix.

Its cooking...

The meat is ready and about a cup of water remains.

The rice is layered over the meat and yellow color is sprinkled. I sprinkled some ready-made fried onions.

Once ready its all mixed together and ready to serve.

No, this is not a paid advertisement. Shan has no clue who I am or what I am doing here. This is not a product review either. Its just me and my obsession with Shan spices..

Pastry Khowsey

2 lbs Boneless Veal (or beef if you prefer) cut into tiny pieces.
2-3 cups Mozzarella Cheese
2 sheets Puff Pastry (1 package)
1 pk noodles
1 tsp salt
1 tbsp Ginger Garlic paste
1 tbsp Whole Cumin seeds
1/2 tsp red chillies
1/4 tsp Turmeric powder
1 tbsp Oil
1 cup Tomato sauce
1 Egg for brushing




Start off by boiling the meat with salt and cumin powder over medium flame.


Add ginger and garlic paste along with other spices.

Cook till meat is tender and all the water has been absorbed.


Add the tomato sauce and the oil.

Braise until well mixed and dry again all the extra moisture.

Grease a clear pyrex baking dish (13x9) and transfer the meat onto it.

Pat it to make an even layer.

Sprinkle the cheese over on top.

Put a thin layer of cooked noodles and sprinkle cheese on top again.
Make layers of cheese and noodles until all the noodles is used up and about a handful of cheese is leftover.
Cover the last layer of noodles with the cheese and lay the puff pastry sheets on top. Make sure to tuck all the sides so that it touches the base of the dish. Use the leftover pastry to decorate. I used a sheet and a half, overlapping each other. The rest was used for decorating.

Brush it with beaten egg and bake it in a preheated oven at 350 for about 45 minutes or until pastry is baked to perfection.


Assume that below is a picture of the baked pastry. I got too busy serving dinner that I totally forgot to take the picture. And I didn't have any leftovers either to take pictures of. Sooo Sowwieee!! 

Thursday, March 10, 2011

Mini Shortcakes

Another quick dessert that would please kids and adults alike.. Make these over the weekend. Please..

Shortcake Dessert Shells
Vanilla or Chocolate Pudding ( I made Jell-o Instant pudding) Or you could use ice cream too
Cool whip
Suggestions to dress it up:
Chocolate chunks
Sprinkles
Nuts
Fresh berries
Cherries
Chocolate Syrip


Start off with a dessert shell on a plate..


Load it with pudding..

And some chocolate chunks..
and some sprinkles..


and a blob of cool whip..

and repeat again with chocolate chunks, sprinkles, chocolate syrup and sprinkles. Top with pecans.

You could dress it up or down with whatever you have on hand or whatever you are in the mood for. Tastes yummy with Vanilla ice cream and hot fudge too. The variations could be endless. 


Don't forget to share your variation to give us some inspirations..

Wednesday, March 9, 2011

Dahi Phulkee

1/2 cup Urad Flour
Warm to hot water
Oil for frying
Yogurt 1 - 1 1/2 cup
Sugar to taste about 4-5 tbsp
pinch of salt
Chat Masala
Cumin powder

Here is the Urad/Udad flour that you could find at the Indian/Pakistani Grocery store.

Measure about 1/2 a cup and dilute it with water to make a smooth paste.
It should not be very thin or very thick. Medium consistency as shown below in the picture.

Cover and leave it for atleast 30 minutes.
Now with a teaspoon, scoop the batter into hot oil.
The smaller the drops of batter, the better.They will fluff up twice the size if done right.

Once it starts to brown underneath, turn over and fry until golden brown.

With a slotted spoon, transfer them into a strainer.
Once these little goodies are fried and the excess oil is drained, transfer them into a bowl and soak them in water for about 1 minutes.
In the meanwhile, whip the yogurt with sugar and a pinch of salt. Use more or less sugar if needed.


Now drain the phulkees again in a strainer and remove all the excess water. You could squeeze them softly too as long as they dont break. Transfer them into the yogurt.

Mis mix until well coated. Sprinkle some chat masala and cumin powder. Cover and refrigerate atleast 20  minutes before serving.


Yum!! Go take a trip to the grocery store now! 

Tuesday, March 8, 2011

Chicken Salad Crescents

*UPDATE* Thanks to Sis Umm Aaminah, This Sandwich has been officially named!! The "Chicken Salad Crescents"

No, I am not doing "Name that Dish Week", I am just totally out of ideas when its coming to name these goodness.. Help me out here.. suggest some names and I will name it soon..

1 pkg Refrigerated Crescent Rolls
Boneless Chicken breast
Seasoning
Mayonaise
Cucumber slices
Lettuce
Any other Fix-ins for the sandwiches..

Unroll the Crescents on an ungreased baking tray. By pressing gently on the seams, stick them together to form a solid sheet. Now cut them into halves or quarters into squares or rectangles.



I initially cut them into halves bit once they baked, I cut them into further halves. As you see.. they aren't perfect rectangles.. 
Bake according to the package instructions.


Transfer them to a cooling rack to cool completely.

I cut each of them into halves again to make it a manageable size.

Shred some boiled chicken in  a chopper.


Season it with salt and pepper. Add the Mayonnaise.

Whip it to a smooth paste.

Taking two same-sized pieces of crescent rolls at a time, spread the chicken mixture onto one of them.


Add a slice of cucumber.

Another small spoonful of Chicken mixture.
Add any other fix-ins at this point. My kids likes it with cucumber and cucumber alone. Place the second sheet of the crescent.. and Ta Daa!

Enjoy!!