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RECIPE: Eid trolley
Pakoras
Ingredients
2cups chickpea flour (baisan)
1tsp salt
1 tsp red chilli powder
1 tsp coriander seed powder
¼ tsp baking soda
½ tsp black pepper
1 medium egg, beaten
1 medium onion, finely chopped
1 large potato cut into cubes
Oil for deep frying
Water, enough to make paste
¼ cup each spinach, eggplant, cabbage and green chillies
Method
Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well.
Mix all the vegetables in the paste. Heat oil in a wok and taking spoonful from the vegetable paste deep fry it till golden brown.
Serve with dipping sauces.
Chicken kebab
Ingredients
2 cups chicken breasts, halved and cut into large cubes
2 cups plain yogurt
Grated zest and juice of one lemon
1 medium onion chopped
2 cloves garlic crushed
2 tsp grated ginger root
1 pinch ground cinnamon
1 pinch cloves
1 pinch cumin
1 pinch salt
1 pinch black pepper
Method
Thread chicken breast meat onto bamboo skewers and arranged in a single layer in a shallow dish. Mix together rest of the ingredients for marinade; adjust seasoning. Pour over chicken, cover, and marinate at room temperature one hour or so. Grill until nicely browned, about eight to 10 minutes.
Shami kebabs
Ingredients
500 gms lean ground beef
100 gms Chana dal
1 onion, skinned and roughly chopped
7-8 garlic cloves, skinned
1 inch piece of ginger, peeled and roughly chopped
4 black cardamoms
1 tsp cumin seeds
1 inch cinnamon stick
1 tsp whole black pepper
6 whole cloves
2 tsp chilli powder
1 tsp salt
300 ml. water
1 egg beaten
1/2 cup finely chopped fresh coriander leaves
3-4 green chillies, finely chopped
Oil for shallow frying
Method
Place dal in a pan. Add the mince, onions, ginger, garlic, black cardamoms, cumin seeds, chilli powder, cinnamon stick, black pepper, cloves, salt and water to it. Cook over medium heat for 40-45 minutes until the meat and dal are tender and the water has been completely absorbed. Remove from heat and allow cooling.
Put the dal and mince mixture in a chopper and grind to a smooth thick paste which holds its shape.
Add coriander leaves and green chillies to the paste and mix well. Take two tablespoons of the mince paste. Wet your palms and place it in the centre of your palm. Shape it into a smooth ball and then press it into a smooth flat shape.
Heat a pan and add enough oil to just cover the surface. Dip the kebabs in beaten egg and fry to a rich brown colour, turning them once. Remove from pan. Serve hot with mint chutney.
Potato and mince rolls
Ingredients
1/2 kg potatoes boiled, peeled and mashed
1 tsp salt
½ tsp black pepper
250 gm lean ground beef
1 tsp ginger paste
1 tsp garlic paste
½ tsp chilli powder
½ tsp salt
½ cup water
¼ tsp black pepper
1tbsp vinegar
1 egg beaten
Bread crumbs, for coating
Oil for deep frying
Method
Place mashed potatoes in a bowl and season with salt and black pepper.
In another pan boil mince with ½ cup water. Add in ginger/garlic paste, chilli powder and salt. Cook over medium heat for 15-20 minutes until mince is tender and water has been completely absorbed. Flour your palm and place about two tablespoons of the mashed potato and pat it into a round shape. Place a little of the stuffing in the centre and fold the potato paste over it, covering the stuffing completely and roll it into an oval shape.
Dip rolls first in egg and then roll in bread crumbs to cover completely. Repeat same with the remaining rolls. Heat oil in a wok over medium heat and fry rolls until golden.
Alloo Chholay
Ingredients
1 cup chickpeas, boiled
1 tsp salt
¼ cup oil
1 tsp chaat masala
1 tsp chilli powder
1 tsp ground cumin
¼ cup tamarind juice
2 large potatoes, boiled, peeled and cubed
1 onion, peeled and thinly sliced
2 medium tomatoes
2 green chillies, chopped
Method
Heat oil in a pan over medium heat. Add chaat masala, chilli powder, cumin, tamarind juice, potatoes, chickpeas and water. Stir gently until well combined. Cover and cook over low heat for about 5-8 minutes. Garnish with sliced onions, tomatoes and green chillies.
Chicken and potato kebab
Ingredients
300 gm boiled chicken, roughly chopped 300 gm boiled potatoes, coarsely mashed
1 tsp chilli powder
1 tsp chaat masala
1 tsp salt
50 gm fresh bread crumbs
1 egg beaten
Method
Put the chicken and potatoes in a bowl. Add chilli powder, chaat masala and salt. Mix with hands until evenly blended. Shape the mixture into 6-8 kebabs. Dip the kebabs first in the beaten eggs then coat with breadcrumbs. Heat the oil in a frying pan and fry until crisp and golden brown.
Sheer Khurma
Ingredients
2 litre of milk
1 litre water
1 cup sugar
8 dried dates
6-8 whole cardamoms
¼ cup ghee or butter
6-7 seeds of cardamom (crushed).
1 cup of vermicelli (saywaiyan)
¼ cup chopped pistachios
½ cup dried coconut
½ cup chopped almond
¼ cup raisins
1 tsp kevera essence
Method
Soak three dried dates and coconut in water for two hours, until soft. Then thinly slice them. In a pot add milk, water, five dried dates and cardamoms and simmer on low heat for about two hours or until about 1-½ litre milk is left. Strain milk through a fine sieve. Discard the dates and cardamoms and reserve milk. Heat ghee or butter in a pan add crushed cardamom seeds, when they pop and splutter add vermicelli and fry for three to four minutes. Add pistachios, coconut, almond, raisins and dates and fry for two more minutes. Add warm milk to it, bring to boil and cook for five to eight minutes, until cooked thoroughly. Add sugar and cook until sugar has completely dissolved. Just before removing from heat add kevera essence.
Chocolate chip cookies
Ingredients
150 gram unsalted butter
¼ cup soft brown sugar
1/3 cup caster sugar
1 tsp vanilla essence
1 ½ cup self-raising flour
1 cup chocolate chips or dots
1 egg yolk
Method
Preheat oven to moderate 180 degree Centigrade. In a small mixing bowl, beat butter, sugars (brown and caster) and yolk until the mixture is light and creamy. Add vanilla essence, beat again.
Now, transfer the mixture to a larger bowl, add flour and two-thirds of your chocolate chips (or dots). Stir the ingredients well using a metal spoon.
Press mixture together through your fingers to form a soft dough. Make small balls from this mixture.
Press the remaining chocolate chips on the top of the balls, flatten the balls into a round cookie shape.
Bake for 15 minutes or until brown and crispy.
Store biscuits in an airtight container for up to three days.
Basic shortbread fingers
Ingredients
¾ cup corn flour
1/3 cup fine ground flour
2/3 cup plain flour
1/3 icing sugar
200g unsalted butter, chopped.
Method
Preheat oven to 180 degree Centigrade. Brush a biscuit tray with oil.
Sift flours (plain and ground) into a large mixing bowl. Rub butter into flour (using fingers) for about three to four minutes, the mixture will appear to be fine and crumbly. Make a dough with this mixture.
Press mixture into a shallow 8x27cm rectangular tin pot. Turn mixture onto a board. Rough up surface with a grater or mark with a fork if desired. Cut into biscuit like shapes.
Bake for 20 minutes or until firm and slightly golden.
Dust with icing sugar and serve.
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