QUAIL KORMA

~ Huma ~ 2 Comments
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This is winter food. But here in Dubai quails are available all the year. So whenever I get fresh quails. It is a must have.This is best eaten with Bajra ki roti.
 
 
 


Marinate the QUAIL(batair) with the following ingredients for half hour.


QUAIL  6nos (Skinned & cut into 4 pcs) + 1cup curd + 1tsp tumeric powder + 2 tbsp red chilly powder + 1tbsp coriander powder + 1tbsp salt (according to your taste)

Other Ingredients: 
Oil – 1cup oil
whole garam masala (2cloves + 1/2inch cinnamon + 4 black pepper + 1 big black cardamon)
Powdered garam masala  1/2tsp
powdered black pepper 1/2 tsp
ginger garlic paste 4 tbsp.
Onion paste 2 medium size (Make a paste of onion by grinding it with water)
Coriander leaves
green chillies 4nos

Method:-

  1. Heat oil in a pan. When hot add the whole garam masala. 
  2. When it crackles , add ginger garlic paste.Fry this in oil  (one minute) till the smell of the ginger garlic paste is less.
  3. Now add  onion paste to it. Add powdered garam masala and black pepper. Fry  for 2 minutes.
  4. Add the marinated Quails. Fry on High flame for 2 minutes.
  5. Now take one cup of water and add to the above.
  6. Add chopped coriander leave and 2 green chilly.
  7. Cover &  cook on low heat.
  8. When the quail becomes tender add the remaining coriander leaves and green chilly. Cook on high flame for desired consistency.
  9. Serve with bajra roti or plain roti.
NOTE:- QUAIL TAKE LONGER TIME TO COOK. THIS PREPARATION TAKES NEARLY AN HOUR. 

       

COFFEE & GINGER GATEAU

~ Huma ~ Leave a comment
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A feathery light coffee sponge with creamy filling infused with a dash of ginger marmalade. Finished with mocha icing

A Perfect sweet ending

OR  A START OF NEW BEGININGS


Serves 8

For the Sponge: 
3/4 cup plain flour
2 tbsp instant coffee powder (I used Nescafe)
3 eggs (at room temperature)
1/2 cup sugar

For the filling:
3/4 cup low fat cream
1 tbsp Honey (I used Sidra)
1/2 tsp ginger marmalade 

For the icing
2 cups icing sugar
2 tsp instant coffee or coffee essence
1 tsp cocoa powder
 Coffee Sponge Cake
1.     Preheat the oven to 190 C. Line & grease 8 inch round cake tin.
2.    Sift the flour.
3.    Whisk the eggs + sugar + coffee powder until thick & mousse like.
4.   Now fold in the flour very gently.
5.    Pour the mixture into prepared tin & bake for 25 – 30 minutes or until firm & golden brown
6.   Cool on the wire rack.

 Ginger flavor filling
1.     Whip the cream with honey till stiff peaks. Stir in ginger marmalade.

Note: Candied ginger can also be used. Just chop it and mix into cream.


 Mocha Icing

1.     In the bowl mix together icing sugar + coffee powder or essence + cocoa
2.    Add  water to make an icing which will coat the back of the spoon.
Assembling the Gateau
1.     Split the cake in half. (I became a little adventures this time and split into 3 parts)
2.    Layer the cake slices with the Ginger filling.
3.    Now pour over the Mocha icing on the top of  the cake
4.   Keep it in the fridge for about an hour to set. (Still temperature is very high in Dubai  so it took  
      nearly 2 hours for the entire gateau to set)
5.    Cut into slices & Enjoy

Chicken Folders

~ Huma ~ Leave a comment
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Never knew assembling few ingredient on a piece of roti/khubz would be so much delicious


.Easy to prepare and yumm to eat.

Ingredients
1 pc khubz or 1 pc of Do patri Roti
2 pcs of Chicken E Seekh cut into 4 pcs
1 sliced cucumbers
half moon sliced 1/2  onion
4-5 pcs of pickled jalapeno peppers

For the Yogurt  Dip/Spread
1/2cup yogurt + 1 clove grated  garlic + 1/4 tsp crushed black pepper + salt to taste 
  1. Spread the yogurt dip on the Khubz / Purdi Roti evenly. 
  2. Then layer it with cucumber, onion, chicken e  seekh 
  3. Fold it. Now on a hot girdle apply little oil and put this folder on it till crisp. Turn the other side & repeat the process

Cut into 2 pieces. Serve hot with potato wedges & yogurt dip.

Two Layer Indian Bread/ Do Patri Roti/ Purdi Roti

~ Huma ~ Leave a comment
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It is quick fix Indian Bread/Roti. Making two breads at one time. Less work more results. Do Patri & Purdi means two in English. This roti can also be used for making wraps, folder and even samosas. Will be sharing the recipes related to it from time to time.

Makes 3 X 2 = 6 roti
The process of making this roti is very simple. You will need

2 cups Wheat flour
1/2 tsp salt
Water enough to form a medium soft dough
Oil for brushing
Wheat flour for dusting

  1. First of knead the soft dough with wheat flour + salt + water. Rest it for 10 minutes covering it with damp cloth. Now make six equal parts..
  2. Take 2 pieces of dough. Roll  into equal circle as shown in pic two. If not able to roll in equal circles then not to worry. As this dough is stretchable we can always adjust.
  3. Now brush these roll circle with oil*
  4. Take both the parts and dust with dry wheat flour*

  1. Now we have two pieces of rolled dough dusted with flour
  2. Join both the pieces together. Both the edges should come together. If one is short stretch to make it same.
  3. Again roll the dough into 5-6 cm circle.

  1. Place the prepared roti on a hot girdle/ tava/ non stick flat pan.
  2. When you see light bubbles.Turn over.
  3. Cook till you see little brown patches on one side. Turn over again and repeat the same process
  4. Remove from heat when done. Tap a little and separate the roti in two parts
  5. Repeat the process with all the dough.

Store in a container.Or else it will dry out
Pointers:- 
  • Oil properly & dust the flour properly
  • Make sure the girdle is hot before putting roti on it.