Ingredients
For the dough: 1/2 kg maida, 1tbsp oil, 1 egg , salt as required, 1 tsp yeast,1 tsp sugar, 1/2 cup Lukewarm milk , water as required for kneading For the shawarma
Filling
for the chicken marinade 1/2 kg boneless chicken, salt as required, 6 clove crushed garlic, 1 tbsp pepper , 1 lemon's juice. For the filling 1 big sized chopped onion, 1 1/2 cup sliced cabbage
for the garlic sauce, 3 egg white, a pinch salt, 6 clove crushed garlic, 1 1/2 cup sunflower oil , 2 tsp lemon juice, Oil for frying
Preparation
Dissolve the sugar and yeast in lukewarm milk and keep it aside for rising In a bowl take maida,egg,salt,oil and pour the yeast mixture,water and make a dough.
knead well for 10 minutes and let it rest for 1 to 2 hours or till its size doubles.
Marinate the chicken with salt,crushed garlic,pepper,lemon juice for 30 minutes. Either grill it or shallow fry.
Shred the chicken and keep it aside to cool Make garlic sauce in a blender by adding egg whites,salt,crushed garlic and
blend then add the oil little by little and blend,add the oil little by little.Continue this process till the sauce thickens
atlast add lemon juice and blend. Heat a pan and saute chopped onions with lilltle oil and salt. Mix the shredded chicken,onion,cabbage,garlic sauce,
pepper.Mix this nicely. Take 2 lemon sized ball from the dough and roll both seperately like a small puri shape. add the filling in one of the rolled
dough and cover with the other rolled dough.Cut this with a help of a round top (to get a perfect round shape).Continue this process with the other doughs.
Heat the oil in a kadai. Fry these round shwarmas (its colour should not be changed)
Stuffed Mutton leg with Arabic delights
mutton leg 1, yogourt-1/2 cup, ginger garlic paste-2 tbsp, chilli pwd -1 tbsp, pepper pwd-2 tsp
turmeric pwd- 1 tsp, garam masala pwd-1 tsp, lemon juice -1 lemon, salt, oil-2 tbsp
Marinate mutton with all above ingredients and keep in the fridge for 6 hours.
STUFFING
chopped onion-1, chopped garlic -10 cloves, butter-2 tbsp, mushroom chopped- 1/2 cup, barley cooked -2 tbsp,
bread crumbs -1 tbsp, pista nuts -10, pine nuts -15, raisins-10, white pepper pwd-1 tsp, chilli pwd-1/2 tsp, coriander pwd-1/2 tsp,
fennel pwd -1/2 tsp, cumin pwd -1/2 tsp salt
Preparation
saute onions and garlic with butter in a pan till brown. saute mushroom and cook it.add cooked barley to it and saute well.Add all powders and saute well,remove pan from heat. Add bread crumbs, salt , nuts and raisins and keep aside,
stuff mutton with above filling ,roll it and tie it, Roast in a preheat oven at 180 degree for 45 minutes to 1 hour till it become golden brown and well cooked. When it is done remove mutton from oven ,remove the tied thread and serve in a plate with bed of rice and vegetables.
Special Chicken Ularthu
Ingredients1. boneless chicken - 1/4
2. green chilly - 2
3. ginger- 1 small piece
4. garlic - 4 to 5
5. onion - 1
6. curry leaves
7. chilly powder or crushed chilly - 3/4 table spoon
8. turmeric powder - 1/4 tea spoon
9. garam masala - 1/2 table spoon
10. Enough salt to taste
Preparation1. Cut the boneless chicken pieces into small cubes.
2. Cook the chicken cubes along with ginger,garlic,green chilly,curry leaves,turmeric powder and salt.
3. Add little water if required and cook it.Cook until no water content is there.
4. Then heat oil in an another pan.
5. Add sliced onion.
6. Add chilly powder and garam masala when the onion becomes light brown.
7. Then add cooked chicken cubes into it and cook for some more time.so that masala can get into chicken cubes.
8. Serve Hot. It can be eaten as snack or eat like upperi with rice.
Deena Shameer, Trichur
Chicken Kheema Egg Baji
Chicken Kheema Egg Baji
Ingredients1. Egg-5
2. Medium sized potato-1
3. Chicken kheema-150gm
4. Ginger-garlic paste-2 teaspoon
5. Chopped green chilly-2
6. Pepper-1 teaspoon
7. Chilly powder-1 1/2 table spoon
8. Turmeric powder-1/2 teaspoon
9. Garam masala-1 teaspoon
10. Coriander leaves- 2 teaspoons
11. Salt- to taste
12. Maida- 3 table spoons
13. Bread crumbs- 4 table spoons
1. Boil 4 eggs and keep it aside after removing the shells.
2. Boil the potato, remove the skin and mash it.
3. Mix the ingredients 3 to 11 very well. Make sure that there is no water content in the mixture.
4. Mix the mashed potato to the chicken kheema mixture and mix well.
5. Take a plastic wrap and place the kheema mixture on it and on top of this mixture place the whole boiled egg. Try to cover the mixture on the egg with the help of the plastic wrap.
6. Beat one egg and keep it aside.
7. Now dust these kheema covered eggs in Maida. After that dip these eggs in beated egg and then coat this in bread crumbs.
8. Refrigerate this for an hour before deep frying.
9. Deep fry and serve hot by cutting the eggs into two pieces.
Sherly, Kollam
Turkey Pathiri
Turkey Pathiri
Ingredients For the pathri1. Wheat flour - 2 cups
2. Water as needed
3. Salt to taste
4. Oil - for frying
1) For the 1st filling Use any filling according to your taste . I used vegetables with scrambled egg stir fry.
For 2nd filling I used potato mash. ( chicken stir fry / beef filling is also good for non -vegetarians) Mix
flour, salt and water togather to make a soft dough like chappathy dough. Make one pathri and place
the boiled egg in the center and spread your first filling around the boiled egg ( see my picture- stage
2) then fold the pathiri upward from one side and make a pleat like a sari to close the filling, remove the
excess portion from the top (See picture-stage -3) Then deep fry the pleated dough in oil and set aside,
mean while make a bigger chappathy than the previous one and place the fried dough in the centre and
pour the next filling around it then close the filling used the pleat method and fry it once again till it
attains a crispy golden stage ( if you wish and have patience you can make 2 more layers like this) cut
the fried pathri once it is cool using a sharp knife and serve with ketch up or chilli sauce .
Sifna N, Ernakulam
Chicken Cake
Chicken Cake
Ingredients1. Maida :1cup
2. Egg: 3
3. Chicken :150g
4. Potatoes: 2no (cooked)
5. Onion :2 or 3 (thin slices)
6. Green chillies: 2
7. Ginger garlic paste: 1tbsp
8. salt
9. oil
10. ghee
11. chilly powder -1tbsp
12. Garam masala powder - 1/4tsp
13. Turmeric powder-1/4tsp
14. chicken masala-1/4tsp
Preparation:1.Beat maida and egg and add 1tsp baking powder to it, beat till it becomes fluffy keep it aside
2. In a pan , stir fry onion, garlic-ginger paste, green chilly.
3. add cooked chicken in crushed form (chicken should be cook with salt, pepper, chilli powder)
4. Add powders to it (chilli powder,garam masala,turmeric,chicken masala)
5. add cooked potatoes into it (smashed one).
6. Mix the entire ingredient ( mix with hand)
7. Take another pan pour some butter or ghee, then add maida-egg batter (a small amount)
8. Then add some gravy which is the first layer
9. Again add maida- egg batter, then gravy.
10. Cook it in either oven or gas (in medium flame).
Lakshmi V. S, Trivandrum
Chicken Yam Ball Masala
Chicken Yam Ball Masala
chicken mince - 750g, Yam-100gm (boil in sufficient water till soft) , Paneer-50gm ,(grated) Onion - 1,
very finely chopped Besan - 2 tbsp, Ginger - Green chili paste - 2 tsp , Coriander powder - 1/2 tsp Coriander leaves - 2
tbsps, finely chopped Salt to taste Dalda - for deep frying balls
For Gravy: Cinnamon stick - 1" Cardamom - 1 Onion - 1, finely chopped Tomato - 1, large, pureed Green chillies- chopped - 2 tsp Ginger chopped -2tsp Ginger garlic paste -1- tsp, Turmeric powder -
1/4 tsp, Red chilli powder - 1/2 tsp ,Coriander powder - 1 1/2 tsps, Garam Masala - 1/4 tsp, Cashew - 10 (soak in 1/4 cup milk for 15 mts and grind to a paste) Fresh cream - 2 tbsp for garnish, Salt to taste
Sunflower Oil as needed, Coriander leaves for garnish ,Curry leaves for garnish, Fried cashew nut for garnish.
In a bowl, add the chicken mince, smashed yam , grated paneer, chopped onions, chopped ginger, green chili chopped , coriander powder, , coriander leaves, besan ,water & salt to taste . Mix
well and if necessary add another tbsp of besan to bind the mixture such that you can make small lime sized balls. Make small and keep aside.
Heat dalda for deep frying. Once the oil is hot, reduce flame to medium and place the balls gently into the hot oil.
Deep fry to a golden brown shade and remove into a bowl lined with absorbent paper. Keep aside and make the gravy. To prepare the gravy,
heat sunflower oil in a cooking vessel. Add the cinnamon stick and cardamom and allow to splutter. Add the chopped onions and saute for 6 mts.
Add ginger & garlic paste and saute for a mt. Add turmeric powder , coriander powder, red chili powder , garam masala and salt and mix.
Add tomato puree and cook for 8 mts. Add cashew nut paste and cook for 3 mts. Add 1 1/2 cups of water and bring to a boil.
Reduce flame and simmer for 7-8 mts or till it reaches the desired curry consistency. Turn off heat. To serve the curry, place the balls
in a deep bowl and pour the gravy over the balls till submerged. Allow to sit for 7-10 mts and serve warm. Garnish with fresh cream,curry leaves,
fresh coriander leaves & fried cashew nuts.
Zeenath Mujeeb, Palakkadu
Velvet Net Dosa
Velvet Net Dosa
200 g plain flour 2 large eggs 200 ml coconut milk 200 ml water 1/2 tsp turmeric powder 1tsp salt 2 tsp sugar 2tsp vegetable oil
Combine all the ingredients and whisk until the batter is free of lumps. Strain the batter. Take a squeezable plastic bottle
with holes on its lid. Fill the bottle with half of the batter. Lightly oil the pan with vegetable oil. Gently squeeze the
bottle and make some swirl around the pan. When the batter is set fold them in any shape of your choice and serve hot
with any curry dishes.
Selmath T, Palakkadu
Arabian Mutton Kabab
Arabian Mutton Kabab
Ingredients1. Boneless mutton : 1 kg
2. Onion : 2 medium sized
3. Ginger : 1/2 inch piece
4. Garlic : 6 cloves
5. Kothambeluri / Seema malli / Parsely leaf : 1 knot
6. Coriander leaves : 1 knot
7. Salt : as needed
8. OIL: as needed
Preparation
Mince the meat. Grind onion, ginger, garlic, parsely leaves, coriander leaves into fine powder.
Add the above mix into the meat. Add salt, mix well and set aside for 15 minutes.. Make the meat
into shape of kebab and then grill it or fry it in a tava.
Sprinkle some chaat masala (optional) & you can serve it with Chappathi, Naan, Biriyani or anything :)
You can substitute mutton with any meat of your choice.
Sumaija Asghar, Kozhikode
Qatayef
Qatayef
For making small pancakes: All purpose flour - 2 cups Semolina -1 cup Water -3 cups Warm milk -1/2
cup Sugar - 1 tsp Instant dry yeast -1 tsp Baking powder -1 tsp Baking soda -1/4 tsp Pinch of Salt For
filling: Ricotta cheese -2 cups Shredded coconut -1/2 cup Orange blossom water -1 tsp Caster sugar to
taste Finely chopped pistachios(unsalted)-1/2 cup Honey (for topping) -1/2 cup
1.Make the batter - In a stand mixer or food processor, mix all the dry ingredients together.pour in the
warm milk and blend until smooth .let the batter rest for 30 minutes.
2. Cook the pancakes - Preheat a wide non-stick pan or griddle to medium to medium high heat ,as if you were making pancakes .pour in about 2 tea spoons of batter per pancake and let it spread naturally into a small circle .
3. Cook the pancakes until bubbles appear on the surface and remain there, such that the pancake looks spongy. Remove from the pan and let the pancakes cool completely. (Qatayef are cooked only on one side - the bottom is cooked through and is slightly golden brown, and the top remains soft so that it can be pinched together to seal. The whole pancake should remain very pliable )
4. Prepare the filling - In a bowl add ricotta cheese ,shredded coconut ,orange blossom water and sugar mix it well
5.Fill the qatayef - Take each round pancake in the palm of your hand and put about a teaspoon of filling into it on the spongy/soft side. Try to place the filling all down the middle in a cone shape,such that one part is thinner and one part is thicker
6.Starting from the thin side, pinch the pancake together at the top to seal. Seal it about half or three fourths of the way - don't close it all the way. Some ricotta should be poking out of the katayef on the open side, like.
7.Garnish the qatayef - Place the finely chopped pistachios into a shallow bowl or plate. Carefully dip the exposed ricotta into the pistachios and place it on a serving platter. Drizzle the qatayef with honey.