Besani aloo katli is my very own created favourite snack and Ramadan product. Spicy batter dipped potato slices gives the real satisfaction of chat pata snack. Try this chat pati recipe and enjoy!
- 2 large potatoes (peeled and cut into ½ cm thick slices) (soaked in ice cold water)
- 2.5 cups besan
- 1 cup luke warm water
- Salt to taste
- 1 tbspn crushed red chillies
- 1 tspn Kashmiri red chilli powder
- 2 tbspns roasted crushed cumin seeds
- 1 tbspn cracked coriander seeds
- 3 tbspns very finely chopped green coriander
- 3 tbspns very finely chopped green chillies
- 3 tbspns very finely chopped fresh spinach
- A generous pinch of garam masala
- A generous pinch of kasuri methi
- 1 tbspn roasted and crushed anar dana
- 2 tbspns rice flour
- Oil for deep frying
- A pinch of chaat masala to sprinkle
- Take out the potato slices from chilled water, pat dry with a paper towel and sprinkle some salt and Kashmiri red chilli powder on it. Keep aside for 5 mins.
- Meanwhile prepare the batter and put the oil on low flame so it is preheated when we need to fry.
- Add all the spices, herbs and veggies in the potatoes, mix and add rice flour and besan. Mix and add some lukewarm water to make a medium consistency paste. Adjust salt and chilli according to your taste.
- Bring oil to medium – high hot and fry each potato slice coated nicely in batter, individually in batches until golden brown.
- Take out on a wire rack to keep the batter crisp. Sprinkle some chaat masala and serve with mint sauce or ketchup.
Aloo Bhujya….. a comfort food for a lot of people and an easy and quick meal for many. I make it when I am sick of eating meat plus I am low on time and energy and I prefer it mild. This recipe is mild as well but you can adjust the spices as you like it.
- 4 large or 6 small potatoes (Royale)
- 1 large and 1 small onion chopped
- 1 tbspn garlic paste
- 1 tspn ginger paste
- 2 large tomatoes blanched, peeled and cut into chunks
- Salt to taste
- Some chicken salt (OPTIONAL)
- 1 tspn red chilli powder
- ½ tspn turmeric
- 1 tspn roasted crushed cumin
- 1 tspn freshly crushed dried coriander
- A pinch of fenugreek leaves/ kasuri methi
- 1 tbspn nigella seeds (kalwanji)
- A pinch of garam masala
- A generous pinch of amchur
- 1 tspn lemon juice
- ½ cup oil
- Coriander and green chillies to add at the end and garnish
- Peel, wash and cut the potatoes in slices or cubes. I prefer slices in everyday routine and cubes when making with pooris. Keep them in cold water until needed. Strain the water before adding the potatoes in the pan.
- Heat oil in a thick bottomed, deep pan and sweat the onions. Add ginger paste, garlic paste and saute’ further for a minute. Add potato slices and stir fry on medium heat for 5 minutes. Now add all the spices except fenugreek leaves, amchur powder and garam masala. Mix well.
- Add tomatoes, amchur powder, garam masala and fenugreek leaves(do not stir after adding tomatoes) and cover the pot with the lid and cook on low heat for 20 minutes or until potatoes are cooked and tomatoes are mushy.
- Remove the lid, add lemon juice, coriander and green chillies and cook on medium heat until the tomatoes dry up.
- Take them out in the serving dish and garnish with some green chillies and coriander.
- Serve hot with roti/ paratha or pooris.
Cream Kebabs is the recipe of one of my besties, she makes them the best so I stole her recipe and sharing with you people here 😀
- 500 gms chicken mince (mix of breast and thigh meat)
- 1 small onion
- 5 – 6 green chillies
- A bunch of coriander
- 1 tbspn ginger garlic paste
- Oil for shallow frying
- Red chilli flakes
- ½ tspn cracked black pepper
- 1 tbspn coriander powder
- 1 tspn cumin powder
- ¼ tspn meat tenderizer
- 1 tspn garam masala
- ½ tspn fenugreek leaves
- 1 tbspn roasted gram flour
FOR CREAM GLAZE
- 5 tbspns cream
- 1 tspn garlic paste
- Chop onion, green chillies and coriander in food processor and add it to the mincemeat. Add all the spices as well and mix well with hands. Give a pulse in food processor for 5 seconds and keep aside for 10 minutes for resting.
- Grease your hands and shape the meat in seekh kebabs by either rolling it on the skewer or back of the spoon. Heat oil in frying pan and shallow fry the kebabs just to give a shape (half cook).
- In a separate pan saute garlic paste with no oil and add cream. Now gently transfer half cooked kebabs to this cream mixture and let it cook for 5 minutes or until fully cooked. Temper it with coal and serve hot.
I love soups, specially Asian inspired, not a big fan of vegetable puree soups. Chicken corn soup, Cream of chicken, Cream of Mushrooms, 19B, Thai soup, Wonton Soup, Tom Yum & Hot n Sour are my top favorite and luckily in Melbourne I find all of them and I know how to make them all at home as well which never makes me feel Soup Deprived 😀 . No matter its hot or cold, I can eat soup in any weather, in any season with same love. My love for soup is endless 😀 😀 😀 😀 Alrighty, enough of my love for soup. I will tell you about this soup, It is not Chinese authentically, but it is Chinese inspired Pakistani Soup, available at all Chinese food outlets and very famous in Pakistani Home cooking.
Very ideal for weight loss and keeps you full for longer.
so…..People on that side of the world! have a great winter 😀
- 1 chicken breast
- 12 cups water
- 2 carrots (julienne or chopped)
- 2 cups cabbage finely sliced
- 10 champignons (tin mushrooms) (optional)
- ½ cup spring onion (green part) (chopped)
- Salt to taste
- 1 tspn Chinese salt (Ajinomoto)
- 1 tbspn black pepper
- ¼ cup vinegar
- ¼ cup soy sauce
- ½ cup corn flour slurry (4 tbspns corn flour in ½ cup of water)
- 2 beaten eggs
- Boil chicken in 12 cups of water with salt, pepper and Chinese salt. Take out the chicken and keep the stock boiling on low flame.
- Shred the chicken with your hands when it cools down and add it back to the stock. Cook for 5 minutes on medium heat. Add the veggies and boil for 2 minutes and add the sauces.
- Cook for 5 minutes and add the corn flour slurry with constant stirring to thicken the soup.
- Now add beaten eggs with constant stirring otherwise it will make one giant egg in the soup.
- Cook for 5 minutes. Adjust the salt, pepper and sourness of the soup by adding everything to your desire.
- Serve hot.
Bong Paaye is a famous dish of Pakistan’s Punjab province. It is our Prime Minister, Mian Nawaz Sharif’s favourite breakfast as well and a very rich delicacy of Eid al Adha.
- 1 kg cow hooves/ (burnt and scraped off) (washed)
- 1 kg beef muscle
- 1 onion sliced
- 1 cup oil
- 3 tbspns of ginger garlic paste
- 250 gms whipped yogurt
- 3 green chillies
- Some chopped fresh coriander
- Salt to taste
- 1 tbspn Kashmiri red chilli
- 1 tbspn red chilli powder
- 2 tbspns coriander seeds
- 1 tspn carom seeds (ajwain)
- 1 tspn nigella seeds (kalonji)
- 1 tbspn cumin
- 1 tbspn saunth powder (dry ginger powder)
- 3 green cardamom
- 3 cloves
- 1 tspn peppercorns
- 3 tbspns fried onions
- For masala, pan roast cumin, nigella, coriander, peppercorns, cloves and cardamom for 2 minutes. Put all of it in spice grinder and make powder.
- Take 10 -12 cups of water, add salt, ginger garlic paste, salt and hooves and boil for 4 hours. Add more water if needed. Now add beef pieces and cook covered for 4 more hours or until the beef is tender.
- Heat oil in a separate pan and add all the spices in it. Add yogurt and mix well. Don’t let the spices burn. Add this mixture to paya and cook on low heat for further 30 minutes or until the oil comes to the surface.
- Serve hot with Naan.
Makki ki roti and Sasron ka saag is one of the famous dishes of Punjab and it depicts the agricultural culture of this Province, famous both in Pakistan and India. The best thing about this dish is that it is not confined or related to only one time meal, you can serve it in breakfast, lunch, dinner, snacks or anytime 🙂 I didnt know how to make it first and I used to think it as a very difficult but love (for food) made it easy for me, so here is the recipe for you ….
- 2 bunch of choy sum (Available in supermarkets or fruit and veg market easily, Australia wide) or saag (available at wyndham village fruit market in Melbourne)
- 1 bunch spinach
- 1 bunch fenugreek (available at fruit market)
- 5- 10 small green chillies
- 1 bunch fresh coriander
- 4 cloves of garlic
- Salt to taste
- Red chilli powder to taste
- 1 tbspn ginger and garlic paste
- Some green chillies to garnish
- 2 scoops Ghee
- 1 scoop white butter (homemade, unsalted) to serve
- 1 medium sized onion chopped
- Water for boiling
- Wash and clean and cut all the greens. Wash them in open and wide container under cold water to get rid of all the sand and soil and put in a colander to drain.
- Boil 2 litres of water in a deep pot and add the greens, garlic cloves, salt and green chillies.
- Cook covered for 20 minutes and drain the access water. Keep the boiled greens in the colander for 15 minutes to remove all the excess water and cool down.
- Grind it in a food processor to coarse.
- Now if you want to use it later, you can make 2 packets and freeze for up to 60 days.
- Or if you want to cook it straight away, melt ghee is a cooking pot and fry chopped onion until its translucent. Add ginger and garlic paste and fry until it is golden brown. Add saag puree and cook until the water evaporates and ghee starts to separate.
- Add chopped green chillies and take it out in a dish.
FOR MAKKI ROTI
- 3 cups makki aata (I use Grewal brand which is easily available in Melbourne)
- Some warm water to knead the dough
- Ghee as per use
- Take 3 cups of makki aata in a deep bowl and gradually knead it by adding little warm water at a time.
- The texture will look like wet or kinetic sand, not like normal flour dough.
- Knead it for 5 minutes and keep aside for 20 – 30 minutes at room temperature.
- The best thing about this dough is it will not stick to your hands but still grease your hands a bit just to give it an even shape. Make 3 – 4 round balls of this dough.
- Spread some aluminum foil on your kitchen bench top (flat surface) and make round roti or chapatti on it by using your palm and fingers.
- The roti will not be even or flat as normal roti and it will break if you make it on hand, that’s why we are using aluminum foil.
- Heat tawa or flat pan or griddle and very carefully put the roti along with the foil on the tawa with roti facing the tawa. Gently peel off the foil. Drizzle some ghee or oil on the sides of the roti so it does not stick to the pan. After 1 minute, very carefully turn the roti with flipping spoon and apply ghee on the other side.
- When the roti is brown and cooked, serve hot with saag and white homemade butter.
Egg bhurji is inspired by South Asian cuisine. They add spices in everything man! I never tried this just because my mind was not accepting the idea of having too much spices in the egg for breakfast but then I tried a cheese omelette at one of my best friend’s home where she put cumin and coriander in it and OMG Yessss! it was great. So from there I got inspired to try this at home and it came out so perfect. Here is the recipe for you, if you are traumatised by the idea of having all the spices in egg, believe me its not bad at all, go with my believe and try this ❤ I am sure you will love it!
- 6 eggs
- 2 tbspns milk
- Salt to taste
- A little pic of red chilli powder
- 1 tspn coriander seeds (coarsely ground)
- 1 tspn cumin seeds (coarsely ground)
- A generous pinch of turmeric
- 1 red onion (medium sized, chopped)
- 6 green chillies (small size, chopped)
- ½ cup chpopped coriander
- 2 leaves of mint (chopped fine)
- 1 tomato (chopped fine)
- 3 tbspns oil or a knob of butter
- Wash and chop all the veggies.
- Crack 6 eggs in a bowl, add salt, spices, milk, mint and coriander leaves and whisk.
- Melt some butter in a pan or heat some oil. Add onion and cook until its translucent. Add tomato and cook until tomato loses the stiffness and then add green chillies and mix. Add egg mixture and let it sit for 1 minute in the pan to let it cook from the bottom until we scramble it.
- Add some cheese at this stage if you want to otherwise mix and scramble the egg. DO NOT OVERCOOK. Keep it moist and take it out in a plate. Serve with light rye toasts and enjoy.