Chicken Shawarma

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Shawarma, also shaurma and other spellings, is a Middle Eastern meat preparation based on the doner kebab of Ottoman Turkey. Originally made of lamb or mutton, today’s shawarma may also be chicken, turkey, beef, or veal, cut in thin slices and stacked in a cone-like shape on a vertical rotisserie.

Shwarma is origin from the Middle East. Shawarma is prepared from thin cuts of seasoned marinated lamb, mutton, beef, chicken, or turkey. The slices are stacked on a long skewer. Lamb fat may be added to provide extra fat for juiciness and flavor. A motorized spit slowly turns the stack of meat in front of a heating element, continuously roasting the outer layer. Shavings are cut off the rotating stack for serving, customarily with a long, sharp knife. Shawarma may be served on a plate but is most commonly prepared as a wrap inside of a flatbread such as a pita bread. It is often served with diced tomatoes, cucumbers, and onions, pickled vegetables, and tahini sauce.

As we don’t have gears to cook Shwarma at home, I roasted it on a nonstick pan. Pita bread was bought from the store for Shwarma today. I have used chicken breast to make Shwarma, but chicken thigh, mutton, and other meat can also be used.

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Ingredients

1 fillet of chicken breast (thinly sliced in the layer)

1 1/2 tsp red chili powder

2 tsp of cumin powder

2 tsp of black pepper

4 to 5 garlic clove minced

2 tbsp greek yogurt or hung curd

2 tsp lemon juice

salt to taste

coriander or mint or parsley chopped or mix

Olive oil for roasting chicken.

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Procedure

  • In a mixing bowl mix all the ingredient except chicken and olive oil
  • Mix the ingredients well then add chicken and coat with the marination nicely. Marinate chicken for half an hour or more the better.
  • In a nonstick pan or griddle pour a tablespoon of olive oil, when it heat place marinated chicken on high flame.
  • When it starts getting a dark brown flip to another side, cook well.
  • Serve with red onion, tomatoes, cucumber, lettuce, vegetable pickle, and tahini sauce.
  • I spread hummus and tahini sauce on pitta bread and placed chicken and other garnish.

Amritsari Kulcha

Kulcha is a type of mildly leavened flatbread that originated in the Indian subcontinent. It is a Punjabi variation of naan.

Kulcha is made from refined flour (maida) water, a pinch of salt and a baking soda and butter, mixed together by hand to make a very tight dough. This dough is covered with a wet cloth and left to stand for an hour or so in a warm place. The flour is pummelled again by hand and then rolled out using a rolling pin into a flat, round shape. It is baked in an earthen clay oven until done.  I cooked on tava or skillet here.

When baked, it is often brushed with butter or clarified butter (ghee) although this is not necessary. It is then eaten with any Indian curry. In particular, a spicy chickpea curry (chole) is the dish of choice for being eaten with kulcha. I cooked Pindi chole, but instead, I used green chana.

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Ingredients:

2 cup refined flour (maida)

1 tsp salt or per required for taste

1/2 tsp baking powder

2 tbsp soft butter

Stuffing Ingredients For Kulcha

4 to 5 boiled potatoes

1 small onion chopped

2 to3 green chili

1 tsp coriander powder

1 tsp cumin powder

1/2 tsp black pepper powder

1 tsp kasoori methi

1 tsp ginger chopped

1 tsp amchur powder

1 tsp black salt

2 tsp chopped coriander

1 tsp red chili powder

dry refined flour if needed.

Procedure

  • In a mixing bowl add maida (all purpose flour), salt and baking powder.
  • Add little by little water and knead the dough. Knead until the dough is soft.
  • Apply about 1/2 tbsp butter and keep covered for about 20 to 30 mins.
  • Later knead once again and make a flat circle out of it, no perfect shape required.
  • Apply butter all over and fold half a way, apply butter on the folded layer and then fold the other half on it.
  • Now make an equal size cut on this roll, almost 6 to 8 pcs are formed.
  • Keep covered and let it rest for 10 mins.
  • In another bowl mash potatoes and mix all the ingredients mentioned above. Spice can be adjusted according to your preferences.
  • Now fill the stuffing in the dough and make a flatbread spreading with the fingers evenly, like stuffed parathas. Here you want to roll you can but making with the hand will give a nice uneven texture.
  • Heat cast iron skillet or Tawa, don’t use a nonstick utensil.
  • Brush water on the kulcha and place the water brush side on tawa, now spread chopped coriander leaves on kulcha and brush water on top of kulcha. Let the flame be on medium to low.
  • After a minute or two, flip entire tawa on naked flame and cook Kulcha evenly on low to medium flame all over. Kulcha will not get off the tawa while cooking upside down.
  • Once cooked keep the tawa on flame for few minutes and try to remove kulcha from tawa.
  • Apply butter on Kulcha and serve hot.
  • It can be eaten with any curry or sabji.

 

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Fish fry ( Malwani Cuisine)

img_3435Kokan is a rugged section of the western coastline of India. I belong to Sindhudurg, which is an administrative district in Konkan Maharashtra. The staple food in all over Konkan is rice and fishes. Rice crop is grown and harvested in large quantity in the Konkan region. The Arabian Sea is to the west, so fishes are consumed more.

As seafood is the staple food, the cooking and making are famous all over the world. Many tourist places like Goa and Malwan are getting importance because of food and beaches.

I have fried the fish in typical Konkani style. The procedure involves cleaning the fish, marinating with salt and lemon juice and then shallow or deep fry, applying special masala consisted of kokam( Garcinia Indica), Tamarind pulp, chili powder, malwani masala and coated with the rice flour.

The same recipe can be used to fry any fish you like. Let us take a look at how to make this fish fry recipe.

Ingredients

Whiting fish (sule) 5 to 6 piece. ( You can take any fish you like)

1 tbsp to marinate fish

1/2 lemon (marinate fish)

1 tbsp or more for frying

1/2 tbsp kokam pulp (in 3 tsp of water add 6 to7 kokam and soak for 15 to 20 mins, squeeze the pulp out of it)

1/2 tbsp tamarind pulp

2 tsp malwani masala

2 tsp red chili powder

a pinch of salt.

1/2 cup rice flour

2 tsp semolina (rava) optional.

Procedure

  • Clean and wash fish. Slit fish about 1 inch at the interval. This will help the marination go through.
  • Apply salt and squeeze lemon juice on fish and keep for half an hour to marinate.
  • After half an hour, wash fish again to remove excess salt.
  • Bloat all the water from fish, use kitchen roll or tissue paper.
  • Now mix kokam pulp, tamarind pulp, malwani masala, red chili powder, and salt.
  • Apply evenly on fishes and keep this to marinate for 10 to 15 minutes.
  • Meanwhile, heat skillet or tawa( thick bottom), pour 1 tbsp of oil or more.
  • Now spread rice flour on a plate, if using semolina. mix together.
  • Now dust flour on fish or dip the fish in the flour dust extra off.
  • Place it on heated tawa. Keep it in mind that when you place to fish for frying the flame should be high and the should be medium to low with whole frying procedure.
  • If oil is needed, pour tsp by tsp on it.
  • Shallow fry on both the side til dark brown.

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Besan Ladoo

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Laddu or laddoo are sphere-shaped sweets originated in the Indian subcontinent and Nepal. Laddus are made of flour, ghee/butter/oil, and sugar, with other ingredients that vary by recipe, like chopped nuts or dried raisins. They are often served at festive or religious occasions Besan laddu is a popular Indian sweet dish made of gram flour (Besan), ghee sugar and dry fruits like raisins, cashews and etc. Besan is roasted in ghee till golden brown appearance with a nutty fragrance. Then sugar is added to it. Dry fruit pieces are also mixed in this mixture optionally. Sweet balls are then made from this mixture. It has a long shelf life. It is often served at festivals, family events and religious occasions in India.

Only to take care while making laddoo is gram flour roasting part. It needs to be roasted till it gives a nutty aroma. It should be roasted on medium to low flame. While making this laddoo patience is a key role, hurrying and turning the flame will cause the flour burn. It almost takes 25 to 30-minutes roast. So be patient till then. Making balls out of it is very easy so the time taken is only roasting. The measurement given makes 6 laddoos, you can double the proportion accordingly. The binding matters only if ghee is in the right proportion. Please note what can happen to go wrong tips below in NOTE.

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Ingredients

1 cup besan

1 tsp cardamon powder

1/2 tsp kesar strand

1 tsp warm milk.

1/2 cup powdered sugar (less or till 3/4 cup depending on how sweet you like)

1/3 cup ghee

chopped dry fruits (raisins, chopped cashews)

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Procedure

  • Heat nonstick kadai or thick bottom utensil. Add ghee and flour.
  • Roast till it gives the nutty aroma and golden brown.
  • Mix saffron in warm milk and sit for a minute or two.
  • Mix in the roasted flour and roast till the milk evaporate. Followed by raisins and chopped dry fruits, if you want it to add. Roast till raisins size doubles. It almost takes 1 to 2 minute.
  • Let it cool.
  • When it cools till warm, add sugar and cardamom powder.
  • Let it cool, later bind to a ball according to the size you want.

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NOTE:

  • If binding gets difficult to apply ghee to your hand or add ghee to flour to make it bindable.
  • If flour gets runny then add the roasted flour and adjust the sugar accordingly.
  • The reason for flour getting runny causes due to finess of flour. If you use laddoo besan, it is a bit rough not powdery so it might happen that even proportion of ghee is right it might lead to runny consistency.

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