​Inspired from My Majhley phophi's (paternal aunt's) famous mouth watering chicken pakoray


Please note this dish requires deep frying and should be only made by someone who feels they can competently handle hot deep frying. Children should not be anywhere near a hot oil pan!!

Children may be able to assist with adding in ingredients. It is also best for children not to handle raw chicken with their hands, as they may not wash thoroughly afterwards, unless properly supervised.
​

INGREDIENTS:

1/2 kg Minced Chicken Breast (minced through once)
2 Eggs

Salt to taste (about 1/2-2/3 tblspn)
Black pepper to taste (about 1/3 tspn)

1/4-1/2 tspn Chilli Powder ( depending on how hot you want them)
1 tspn Whole White Zeera
2/3 tspn White Zeera Powder
1 tspn Corriander Powder
1 pinch Garam Masala Powder

1 tspn Ginger Paste
1 1/2 - 2 tspn Garlic Paste

1 tblspn Soya Sauce
1 tspn Apple Cider Vinegar (or any other vinegar)

3-4 tblspn Cornflower Powder


METHOD:

-In a high sided mixing bowl place in your prepared chicken mince.
-Add all dry spices to the chicken mince.
-Next add the soya sauce and vinegar.

-Break in the eggs in a separate small (preferably clear "pyrex" style bowl) so that you can see if there are any shells that may have slipped through, remove any shell and then add to the mince mix.

-Next mix well with a wooden spoon or with a clean hand.

Please note if using hands you MUST wash your hands thoroughly after handling raw chicken with anti-bacterial soap, as raw chicken may contain harmful bacteria.

-Cover with cling film (or the likes) and place in the fridge for about half an hour (or until ready to cook)

PLEASE NOTE:
Raw chicken should not be kept out of the fridge for longer than necessary and should not be stored in the fridge for more than 48 hours

TOP TIP:

If you are planning on leaving the mix for more than 2-3 hours, its best not to mix in the egg until just before cooking time.



COOKING:

-Take your mix out of the fridge and set aside for about 10 minutes to just take the edge off the chill (especially if using hands to place in the balls).

-In the meantime on medium heat, place a medium sized frying pan filled up to 4cm with cooking oil. (Which has sides that are a minimum of 5cm).

Alternatively you can use a deep fryer, but as it uses up too much oil it is not my recommended choice of equipment.

-Add the cornflour powder and mix in well with a wooden spoon/clean hand.

Please note if using hands you MUST wash your hands thoroughly after handling raw chicken with anti-bacterial soap, as raw chicken may contain harmful bacteria.

Also all utensils and equipment that come into contact with raw chicken need to be thoroughly washed to reduce the risk of spreading bacteria.


DEEP FRYING:

Once the oil has heated up, takes about 5 mins depending on your equipment, (Check by placing your hand now and then for a couple of seconds about a span above the oil, when you feel heat on your palm coming from the oil it is ready) turn the heat down to a medium-low flame.

 
-Next using a table spoon or your hand, scoop up a small ball sized portion (about 2-3cm in diameter) from the main mix.
-Gently and very carefully place the portion into the heated oil. Keeping going until the pan is full.

TAKE IMMENSE CARE THAT YOU DO NOT DROP IN FROM TOO HIGH OTHERWISE THE HOT OIL WILL SPLASH UP AND MAY BURN!
​
Ideally you can "drop in" from about a finger's thickness above the oil. if you do it slowly and carefully it will not splash back. 

-Let cook on one side for about 3 mins
-Next using a flat slotted frying utensil, turn the balls over on to the other side to cook other side for about 3 mins.
-Keep turning and cooking for further couple of minutes on both side until golden brown.
You may need to adjust your heat as you are cooking:


-If they are cooking too fast it is important to turn the heat down and let the balls cook through thoroughly.

It is dangerous if food is not cooked through properly.

-if you have cooked for 10 minutes and the balls do not appear to be colouring at all. turn up the heat to a medium flame.

It should take about 15 minutes in total to cook one batch depending on your equipment.


When you feel that your balls are cooked carefully remove one with a slotted frying utensil and place on a plate. Using a knife, carefully (remember it will still be piping hot!) cut in half to see if the ball is cooked through and is white all the way through, there should not be any pink left inside.

Once fully cooked and golden brown in colour using your slotted frying utensil carefully remove the balls from the oil draining any excess oil and place on a dish which has been lined with 2 leafs of kitchen towel This will help soak up any excess oil. ( A chip drainer or cooling rack work fine too.)

Continue frying the rest of the batches of the balls as above.

(The chicken mince mix can also be frozen, but prior to the addition of eggs and cornflour. Raw Chicken mince should not be kept in the freezer for more than 6-9 months)

Serve Hot- plain or with a selection of sauces. 

Enjoy!
​
 

​Harre Masale ki tikkiya kabab
"Green curry" chicken kababs

Please note this dish requires shallow frying and should be only made by someone who feels they can competently handle hot frying. Children should not be anywhere near a hot oil pan!!

Children may be able to assist with adding in ingredients. However it is also best for children not to handle raw chicken with their hands, as they may not wash thoroughly afterwards, unless properly supervised.

½ kg  Chicken breast Minced (once minced)
6-8 tblspn Coriander Chutney depending on how strong you want the flavour. 
1 ½ tblspn Ginger paste
1 tblspn Garlic Paste
Salt to taste (about ¾ tblspn)
Chilli powder to taste (about ½ tspn for mild heat)
1 slice of bread soaked in a little bit of water (about 6-8 tblspns) once soaked mush up by hand.

***
Coriander Chutney:
1 bunch thoroughly washed and roughly chopped including stems
½ lime's juice
½ lemon's juice
1/4- 1/3cup Water 
Garlic 3-4 cloves
Salt to taste ( about ½ tblspn)
***

METHOD:

Firstly prepare the Coriander Chutney
In a blender add all the ingredients for the chutney and blend.

If you feel it is not blending and needs a bit more water add little bit at a time, but be careful not to be tempted to add too much water! We are looking to make a thick smooth chutney otherwise the kabab mix will get too watery.


Next in a high sided mixing bowl, add all the ingredients to the chicken mince and mix well using a wooden spoon or clean hands. 

Please note if using hands you MUST wash your hands thoroughly after handling raw chicken with anti-bacterial soap, as raw chicken may contain harmful bacteria.

Also all utensils and equipment that come into contact with raw chicken need to be thoroughly washed to reduce the risk of spreading bacteria.

Cover bowl with cling film (or the likes) and leave to marinade in the fridge for about half an hour.


COOKING:

-Remove chicken mix from fridge.
-Place a medium frying pan with about 1/2cm depth of cooking oil on medium heat and allow to warm up.

Once the oil has heated up, takes about 5 mins depending on your equipment, (Check by placing your hand now and then for a couple of seconds about a span above the oil, when you feel heat on your palm coming from the oil it is ready) turn the heat down to a medium-low flame.

 
-Next using a table spoon (or your hand), scoop up a small ball sized portion (about 3-4cm in diameter) from the main mix.
-Gently and very carefully place the portion into the heated oil, then using a table spoon flatten out the ball into an even disc.
Keeping going until the pan is full.

TAKE IMMENSE CARE THAT YOU DO NOT DROP IN FROM TOO HIGH OTHERWISE THE HOT OIL WILL SPLASH UP AND MAY BURN!
Ideally you can "drop in" from about a finger's thickness above the oil. if you do it slowly and carefully it will not splash back. 

-Let cook on one side for about 3 mins
-Next using a flat slotted frying utensil, turn the kabab over on to the other side to cook other side for about 3 mins.
-Keep turning and cooking for further couple of minutes on both side until golden brown.


You may need to adjust your heat as you are cooking:

-If they are cooking too fast it is important to turn the heat down and let the kebabs cook through thoroughly.

**It is dangerous if food is not cooked through properly**

-If you have cooked for 10 minutes and the kebabs do not appear to be colouring at all, Turn up the heat to a medium flame and continue cooking and flipping in between as you have been doing.

In total roughly it takes about 15 mins to cook a batch depending on your equipment.

When you feel that your kebabs are cooked carefully remove one with a slotted frying utensil and place on a plate. Using a knife, carefully (remember it will still be piping hot!) cut in quarters to see if the kebab is cooked through and is white all the way through, there should not be any pink left inside.

Once fully cooked and golden brown in colour using your slotted frying utensil carefully remove the kebabs from the oil, draining any excess oil and place on a dish which has been lined with 2 leafs of kitchen towel. This will help soak up any excess oil. ( A chip drainer or cooling rack work fine too.)

Continue frying the rest of the batches of the kebabs as above.

(The chicken mince mix can also be frozen, but prior to the addition of bread. Raw Chicken mince should not be kept in the freezer for more than 6-9 months)

Serve Hot as a snack with the left over coriander chutney (or any other choice of sauce) or as part of a meal with rice, daal, your left over coriander chutney and another curry dish as well if you like. 

Bon appetit!
 

​With a mild tangy dressing, this tea time snack is a perfect indulgent with an afternoon tea. 


​INGREDIENTS:

Chick peas 1.2 kg (3x400g)
Onions X 1 large, finely diced
Tomatoes X 2 medium, finely diced
Baby Potatoes X ¼kg, peeled and diced
Ginger 1tblspn grated
Chilli powder X ¼ tspn
Dry roasted Cumin powder X ¾ tspn
Dry roasted Coriander seed powder X ¾ tspn
Salt X 1tspn
Salt X ¾ tspn (for potatoes)
Tamarind pulp of 1/5 packet of 400grm wet tamarind. Soaked in hot water for at least 1 hr and strain to give a thick soup consistency tamarind pulp
Fresh Coriander leaves, washed and chopped (3 hand fulls)



METHOD:

Drain the chick peas into a colander and rinse them with fresh water and leave on the side to drain.

In a small pot add the diced baby potatoes, enough hot water to cover them, and the ¾tspn of salt
Place on a high flame
Boil the cubed potatoes until soft (about 5 minutes), but not overcooked so that it does not loose it’s shape. (drain and keep on the side).

In a high sided mixing bowl add the chick peas, onions, tomatoes, boiled potatoes, grated ginger and 2 hand fulls of the chopped coriander leaves.
Add in the spices and the strained tamarind pulp



Mix well, garnish with remaining coriander leaves and serve



TOP TIP:
If you are not serving straight away, (within a few hours), do not mix in the tomatoes and coriander until ready to serve so that it does not make the choley become watery and loose its freshness.
 

​This Recipe I picked up from when I was in Saudi, I do not know to whom to give the credit to, so whoever created this "thank you!!" It is dead easy and delicious!

​
INGREDIENTS:

120 grms "Rice crispys"
100 grms butter
100 grms sugar
100 grms date paste


METHOD:

-In a wide and high sided heavy bottom pot on a medium heat, heat up the butter sugar and date paste until it is all melted and starts to just bubble
-Remove from heat and working quickly mix in the "rice crispys" evenly. 
-In a medium heat proof glass rectangle dish, spoon out the mix
-Still working quickly, using a flat melamine style turner, press down the mix to a smooth compact even layer, so that the layer is about the thickness you want your finished squares to be (roughly between an inch to and inch and half) 
-leave to cool for 40-45 minutes
-using a butter knife cut into "squares" of your desired size but do not remove from the dish yet.
-cover the dish with cling film and leave to fully cool at room temperature. ( about 1 1/2 -2 hours more) 
-now they should be set enough to remove from the dish for serving, store in an air tight container.


VARIATION:

one can add melted cooking chocolate on top either drizzled or in a thin smooth layer (apply the chocolate after cutting).


TOP TIP:
Pressing into a compact layer is the most vital part and needs to be done so that it is as compact as can be, otherwise the square will not hold and fall apart.

MY WEIGHING CHEATS:

As you know I am always trying to get out of actually weighing ingredients, so for this recipe what I do is, buy 500grms butter 500grms date paste, 700grm pack of rice krispies and a 1kg pack of sugar, I use the whole of the butter, the whole of the dates and half the pack of sugar (just by eye balling it) and I estimate 6/7ths of the rice krispies pack (this ratio yields enough to make three big 8-10 serving size dishes worth of mix).
​Easy made easier!
​