• Friday, December 19, 2014

Freedom in the air

FOOD-0-GRAM

Iftar for first timers

By Rukhsara Osman

Fasting for the first time is an anticipated event in the lives of children. They expect something special served on the iftar table -- creamy haleem, crispy jilapi, hot piaju, etc. -- and mothers make a mental note of this demand. My personal favourite was the shashliks my phupu used to make when I was younger, but I also think nothing can replace the spinach leaves my mother lathers in batter and deep fries!
Prawn Piaju
Ingredients:
1 cup red lentil
1 large onion, sliced  
1 cup chopped prawns
3 green chilli, chopped


1 tbsp rice flour/semolina
1/6 tsp turmeric powder
1 tbsp chopped coriander leaves(optional)
¼ tsp black salt (optional)
Salt to taste
Oil for deep fry
Method:
Soak the lentil 20-30 minutes and drain water thoroughly.  Make coarse paste and mix with rice flour, onion, chilli, turmeric, coriander and salt. If you are using a blender pulse not more than twice. Take it out and put it in a bowl. Add the prawns and mix lightly. Place the pan on medium heat and when oil is ready, make flat fritter and put on oil carefully (you can use spoon and don't squeeze the lentil mix). Don't overcrowd the pan (big mistake!).
Fry them till these become golden brown. Repeat the process to finish the mix.
Spicy Chicken Rolls
Ingredients:
Makes 4-6 paratas
300g boneless chicken
½ tbsp ginger paste
½ tbsp garlic paste
Salt to taste
2 tbsp oil
½ tsp roasted cumin powder
½ tsp coriander powder
½ tsp red chilli powder
¼ tsp chaat masala (optional)
2 medium size onions, sliced
1 medium size carrot cut into thin strips
4-6 tbsp green chutney (Golden Harvest has one)
2 tbsp chopped, fresh coriander leaves
Method:
Mix ginger paste, garlic paste and salt and marinate chicken cubes in it for an hour, preferably in the refrigerator. Heat oil in a pan and sauté chicken cubes till done. Add roasted cumin powder, coriander powder, red chilli powder, chaat masala and salt. Mix sliced onions and carrot strips.
To make kathi rolls, put one teaspoon of oil on a tawa and lightly heat the paratas. Smear each parata with one tablespoon of green chutney, place six to eight pieces of cooked chicken and sprinkle with remaining coriander leaves.Spread a spoonful of onion and carrot mixture on the roti and sprinkle salt. Roll the roti tightly over the stuffing, secure with a toothpick and serve.
Sweet Doi Bora
Ingredients:
1 cup soaked overnight chana dal
½  tsp baking soda, 1 tsp salt
½ tsp zeera, 2 cups yoghurt
 5 tbsp sugar, ½ tsp chilli powder
Chat masala to taste
Oil for frying
Water ¼ cup
Method:
Soak chana dal overnight, then drain the water and add baking soda, salt, zeera and chilli powder and blitz by adding little water at a time. Don't make it too runny. Now make them into 'boras' and fry them and keep aside (don't put them in water as yet). Now make your yoghurt, whip it and add water, and sugar.
Now in lukewarm water soak the boras for few seconds and drain the excess water by pressing between palms. Now garnish with chilli powder and chat masala.
Chicken Shashlik
Ingredients:
½ kg cubed boneless chicken
½ tsp salt
½  tsp crushed, black pepper
2 tbsp ketchup
2 tbsp Worcestershire sauce (you can find it in super stores)
1 tbsp ginger, garlic paste
½  tsp chilli powder
2 capsicum
2 onions
2 tomatoes
1 tbsp olive oil
For BBQ Sauce –
4 tbsp tomato paste
4 tbsp ketchup
4 tbsp vinegar    
1 tsp garlic paste
1 tsp salt
1 tsp sugar    
1/2 tsp chilli powder
2 tbsp oil
Method:
For skewers --
Cut chicken in to cube shapes. Cut capsicum into half, discard seeds and cut the flesh into 3 cm pieces. Cut onion into quarters and separate the layers. Cut tomato into half and discard seeds, cut flesh into 3 cm pieces.
In a bowl add chicken cubes, salt, red chilli powder, fresh crushed black pepper, tomato ketchup, Worcestershire sauce, ginger, garlic paste and mix well.
Skew chicken and vegetables closely on shashlik skewers or bamboo skewers. Then put the skewers in a grill pan and brush olive oil. When the chicken begins to change its colour, sprinkle Worcestershire sauce on it.
To make BBQ sauce --
In a bowl add in tomato paste, white vinegar, ketchup, garlic paste, salt and sugar mix well. Now brush or spread the BBQ sauce all over the shashlik skewers, after 5 minutes change the side and also brush bbq sauce. Fry skewers for 8-10 minutes more or until chicken cooks properly and the vegetables are soft. Take off from stove.
Spread boiled rice in a tray and put shashlik skewers and garnish with lettuce, lemon and tomatoes.
(Tips: You can make this shashlik in a grill pan or simple fry pan but always remember to skew tomato pieces after the chicken pieces.)

Published: 12:00 am Tuesday, July 15, 2014

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