Spicy Fusion Kitchen: naan

Blog, curry

Garlic Butter & Green Chilli Paratha

It's super easy and tastes amazing,

goes well with a lot of recipes (grills & curries usually)

such as:

Butter Chicken

Donna Kebabs

Malaai Boti

Manchurian Chicken

With the green chilli in the recipe,
it gives a kick to the otherwise normal recipe.

Recipe credit to Nazrina Joosub from Treasury Foods.

INGREDIENTS

1 1/2 cups flour

1 1/2 tsp baking powder

1 Tb full butter

1 tsp salt

1/2 cup milk

Yoghurt (around 1/4 cup or around less)

Green Masala (freshly chopped coriander & ground green chillies)

Mix all the ingredients together, be careful when adding the yoghurt add them slowly. When it comes to green masala add 1 - 2 tsp depending on how you like that.
Knead the dough very well and make small balls.
Allow to stand for 1 hour.
Roll out slightly thick and fry in a medium heated pan like you would for rotis, chapatis or tortillas.

100g butter

diced garlic

chopped fresh coriander

Heat up the above 3 ingredients.
Brush over the hot parathas after taking them off the pan right away.
Serve hot.

32Comments

, by Zainab Dokrat

Blog, chicken

Malaai Boti and Garlic Naan

So this is basically a saucy grilled chicken recipe. It uses cubed chicken fillet, but I think you can use any chicken pieces according to what you prefer to eat. Mum made this and served it with garlic naan. Had such a different flavour to, was different that the usual red chilli grilled chicken, also it was quite saucy for grilled chicken. Defiantly to be repeated in my opinion, was a good different and a good flavour, loved it.

INGREDIENTS FOR CHICKEN MARINADE

2kg chicken fillet (cubed)

1 1/2 tsp garam masala (check at local spice shop, is a mix of all the main Indian spices)

2 tsp ground cumin

2 tsp ground coriander

2 tsp salt

A LOT of fresh coriander
Some fresh mint
3 tsp crushed garlic
Crushed green chilli

1/2 cup mayo
1/2 cup fresh cream

METHOD

Grind up the fresh coriander and mint, mix all the rest of the ingredients together and marinate the chicken over night,
Grill the chicken and leave the excess marinade to be used for basting and to be used in the end.
Ever 10-15 minutes of grilling baste with the leftover marinade.
Towards the end, before serving the chicken, in a pot add; a little ghee (clarified butter), 1/2 a cup (rest of) the fresh cream and simmer on medium hear for 5 minutes.
Add the grilled chicken to the pot with the left over marinade and cook for 5 minutes.
Make sure to add 2 tsps (depending on the amount being cooked) of cornflour to thicken the sauce.
Garnish with fresh coriander and serve with garlic naan, roti or salad.

GARLIC NAAN

2 cups flour

2 tsp sugar

1/4 tsp salt

1 TB butter

1/3 cup milk

1/2 cup lukewarm water

1 1/2 tsp instant yeast

Make a soft dough and leave to raise.
Take 2 Tb ghee (clarified butter) and 1 crushed garlic and boil on low heat till melted - you can just use garlic butter or substitute the ghee for butter.
Roll out the dough about 10-15 minutes before serving.
Roll out into a big circle and not so thick.

Spread over the garlic butter and some parsley and bake in the hot oven for 7 minutes.
Check to see if its done and a bot golden.
Cut up and serve with the chicken.

4Comments

, by Zainab Dokrat

Blog, british

Donna Kababs, Salad, Tandoori Naan & Green Chutney

So this lovely recipe was given to my mum who by Aysha Karolia, my dad loves loves loves donna kababs, now I know its probably not close to how the British make it but we can try lol, literally all he rants about when it comes to speaking about "back home" food wise.

CHICKEN MARINADE:

For this you're going to use chicken fillet, which you will cut into strips.
Ground ginger
Ground garlic
Tandoori Powder (which I'm sure you now can find in your supermarkets or spice shops)
Paprika
Black pepper
Salt
Peri-peri sauce
(A bit of) cinnamon powder
Fresh lemon juice
(Pinch of) turmeric
Chilli powder
Olive oil

1. Marinate the chicken overnight.
2. We cooked this on a sizzler type of griller, but any griller will do as long as its not the open type of griller because your meat will fall through the grids.

TANDOORI NAAN:
Please note this recipe's directions are not what I usually do towards the end. I end up cooking it on a tawa like I would use for a roti, you can put it in the oven for a bit but I don't.

Ingredients:

2 1/4 teaspoons yeast, active dry (1 envelope)
5 tablespoons sugar
1 cup water, warm
1 egg, beaten
3 tablespoons milk
2 teaspoons salt
4 1/2-5 cups flour, unbleached all-purpose, plus additional for dusting and rolling
1 tablespoon vegetable oil
4 tablespoons butter, unsalted, melted (1/2 stick)

1. Combine the yeast, 1 tablespoon of the sugar and 1/4 cup of the water in a large bowl and let stand until foamy, 5 to 10 minutes. Stir in the remaining sugar, the remaining water, the egg, milk, and salt. Add 4 cups of the flour and stir to form a dough that is soft and pliable, but not sticky. Knead the dough until smooth and elastic either by hand on a floured work surface, in a food processor, or a in mixer fitted with the dough hook; add more flour, if necessary. It should take 6 to 8 minutes.

2. Use 1/2 tablespoon of the oil to lightly oil a large bowl. Place the dough in the bowl, brush the top with the remaining oil, cover with a clean kitchen towel, and let rise in a warm, draft-free spot until doubled in bulk, 1 to 1 1/2 hours. Punch down the dough and pinch off 2-inch pieces. Roll them between your palms into smooth balls. You should have 14 to 16 balls. Place the balls on a lightly floured baking sheet and cover with a lightly dampened clean kitchen towel. Let rise again until puffy, about 30 minutes.

3. Preheat the grill to high.

4. When ready to cook, place a rolling pin, cutting board, bowl of flour, and the melted butter near the grill. (This is incredibly theatrical; your guests will be amazed.) Roll out a dough ball on a lightly floured cutting board to form a disk about 5 inches in diameter. Gently slap the disk from one hand to the other to stretch it into an elongated 7- to 8-inch circle. (The motion is rather like the "patty cake, patty cake" motion in the nursery rhyme.) Stretch the circle into a traditional teardrop shape and immediately lay it on the hot grate.

5. Cook the bread until the bottom is crusty and browned and the top is puffed and blistered, 2 to 4 minutes. Brush with butter. Invert the naan and grill the other side until lightly browned, 2 to 4 minutes. Prepare the remaining naan the same way. Brush each naan with more butter as it comes off the grill and serve while piping hot. Serve whole, or cut each naan into 3 wedges to serve the traditional way.

SALAD:

Shread some lettece.
Dice some cucumbers.
Grate some carrots
And thinly slice some onion rings

GREEN CHATNEY:

Just mix some plain yoghurt and ground up green chillies/green chilli paste. More chilli to be a bit stronger, if you have some mint sauce add just a drop or 2 so the mint does not over power the chilli.

Finally when your meat has cooked its time to plate up!

Place the naan on the plate and spread the meat around the naan.

Than, place a generous amount of the salad ontop of the meat.

Drizzle some garlic sauce on the salad and the chutney as well.

0Comments

, by Zainab Dokrat

Blog, chicken

Manchurian Chicken [served with spaghetti or naan]

This has to be my favourite dish to cook, all the elements are really fun especially if you have a sizzler pan. Now if you don't have one you can still make this dish so no worries there. This is not a very strong dish for those that may be concerned, also the spices can be adjusted to suit you so no worries.

CHICKEN STRIPS

Marinate in:

Tandoori Powder
Lemon Juice
Ground Black Powder
Ground garlic
Vinegar
Fine red chillies (red chilli paste)
Turmeric
Cumin
Ground coriander

***Cook the chicken till dry.

SAUCE

Depending on how much chicken strips are being cooked, the sauce ingredients can be adjusted. I will give you enough sauce that serves up to 6 with a bit of leftovers.

2 cups water

125g butter (butter can be adjusted for those looking to be healthier)

1 tsp salt

4 Tb vinegar

1/4 tsp red colouring

2 Tb hot sauce

2 tsp ground garlic

3 Tb soya sauce

3 Tb tomato sauce

3 Tb sugar

3 Tb mazina (cornflour)

Alot of chopped spring onions

Bring all the sauce ingredients to a boil, till glossy and thick. Constantly stirring it till you feel its ready.
Add the cooked chicken and simmer for 15 minutes on a low heat.

If you have a sizzler pan (big one) continue to the next steps, if you have small ones like I do, than do the next steps in a big frying pan and heat up the sizzler pans with a little olive oil and just serve it in there. If you have no sizzler pan just continue with a big frying pan or fish pan and serve on it.

Heat the pan with some olive oil until REALLY HOT.
Put sliced peppers (personally I suggest staying away from red peppers because the dish itself is very red) and a green chilli and toss till peppers are soft.
Finally pour the saucy chicken onto the HOT PAN top with sesame seeds and coriander and serve quickly.
Can be served with naan or spaghetti.

0Comments

, by Zainab Dokrat

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Garlic Butter & Green Chilli Paratha

Malaai Boti and Garlic Naan

Donna Kababs, Salad, Tandoori Naan & Green Chutney

Manchurian Chicken [served with spaghetti or naan]

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