Last week we welcomed a duo of sister in laws at our event. And this time its a trio of three friends , Da Three Broomstick. Fascinated by the name?? Ya I was. Lets peek into their post to see who are faces behind  DaThreeBroomsticks

They used to share their cooking on their facebook profiles and it was one little picture of a muffin posted by Chef Honey-dukes on her profile, that did it! Her friend Urooj liked the picture and advised her to start food photography. They continued their chat and The Three Broomsticks was born!

Initially it started with 3 girls, but the 3^rd got the news of her first baby and was unable to continue with the pace of the other two. Now, The Three Broomsticks is run by Chef Urooj and Chef Honey-dukes.

We both are pure Harry Potter hard core fans and that’s why we have chosen this name for our website. We are not chefs but both of us are pursuing this career and have big plans for our passion in the near future. We also crave to open up a restaurant together inshallah. That would be a girl-café only J InshaAllah! But for now, The Three Broomsticks is it!

We both are from Pakistan and former class mates. Unfortunately, the sacred occasion of Ramadan is considered to be a total FOOD FESTIVAL in Pakistan by general population, although you also got to see this nice, pious environment during the Holy month. The trend to perform Salah and taraweeh in masjid increases to almost 100% and you can feel an actual shield of Allah’s noor enveloping the whole society. But, the fact remains that people, media and society in general have made this month of ibadah into a month of eating more and more and more and it’s a never ending race. This is how both of us see Ramadan-in-Pakistan. Although, it provide us a great opportunity to come up with more great recipes and cook to our hearts out, we do NOT. We simplify our dinning order more during this month.

The recipes we are going to share with you all were not made in Ramadan in our kitchens. They are simple snacks which can go along well with Ramadan table idea. 

Today we both are sharing with you the recipe for Ultimate Espresso-sive Naan Khatai  & Crispy creamy Béchamel rolls

Ultimate Espresso-sive Naan Khatai

Tips by Chef Urooj

1. Keep rubbing the flour off your hands after each addition. 
2. If its sticking to your hands, its a sign that you can add more flour, but do not exceed from 3 cups of flour.
3. place the naan khatai at 1 inch from each other as they expand during baking. 
4. You can use 1/2 ghee n 1/2 cup oil but don’t substitute ghee completely with oil as it has its own  importance and taste in this recipe.

1. 2 pcs chicken breasts
2. 1 tbsp ginger-garlic paste
3. 2 cups milk
4. 1/4 cup butter
5. 3 tbsp all purpose flour
6. salt as per your taste
7. 1/2 tsp black pepper powder
8. 1/2 tsp oregano leaves/powder
9. 1 green capsicum
10. 12-16 prepared roll wraps
11. 1 piece coal

1. Chop the capsicum real thin.
2. Cook chicken with ginger-garlic paste in some water until done.
3. Thinly chop the chicken.
4. Thaw the refrigerated roll wraps.
5. Red hot the coal on direct flame and put on aluminum foil.

1. Melt butter in a pan.
2. Add flour, stirring vigorously with a whisk to a thick paste.
3. Start adding milk, little by little, stirring continuously, to avoid forming lumps.
4. When the sauces reaches a nice thick smooth consistency, remove from heat and add seasonings.
5. Mix well and add chicken and capsicum.
6. Put the aluminum foil containing red hot coal on the sauce, drop 2 drops of oil and lid the pan immediately.
7. Open after 10 minutes.
8. Fill up the wraps with the smoked filling and freeze for 25-30 minutes before frying.

1.  Keep the flame low. The higher the flame, the thicker the sauce gets and more chances of lumps formation.
2.  Keep the sauce really thick, so that it would be easier to fill it in the wraps.
3. Add little milk and whisk with a heavy hand if any lumps are formed to smooth out the sauce.
4.  Don’t add more flour if seems runny. Just keep stirring on low flame, it will thicken up.

To check more about them visit them @ blog, Facebook

Ingredients:

Drizzle little roohafza, dried rose petals(optional) and nuts on top

How do you introduce your namesake ? Hehe. Well today we have with us an educator Huma Zeenat from easyrecipeguideforworkingwomen.blogspot.com. Her blog has quick, no fuss recipes specially for working women. Lets check what she has in store for us.

Today, I am sharing with Schezwan Chicken Masala.

1. Marinate chicken pieces with all the above ingredients for 45 mins – 1 hr. Then mix 1 tbsp corn flour & shallow fry it in a pan using 1/2 cup oil. When turns golden red, remove it & keep aside.
2. In the same pan, using the left over oil, heat oil, add cumin seeds & chopped onions. 
3. When onions turns golden, add ginger-garlic paste.
4.  Saute & add coriander powder, red chilli powder, salt, garam masala powder & chopped tomatoes. Cover & cook till tomatoes turns soft and oil leaves the masala. 
5. Then add onion & capsicum cut into cubes.
6.  Stir fry for 3-4 mins and add schezwan sauce & 1/2 cup whisked cream.
7.  Cover & cook for 5-6 mins. 
8. When done, check the seasoning, can add little salt & crushed chilli flakes if required. Then add 1/2 cup coriander leaves and mix well
9. Serve hot with roti, tandoori roti, zeera rice!!