Ramadan Recipes: Chicken Box Patties

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Ramadan is finally upon us, and with it, the culinary experiences we typically associate with this holy month. The activity in and around the kitchen increases significantly, owing to the maddening aromas emanating from the kitchen right around iftaar (time to break the fast). Family members who usually don’t even bother with the food-prep start hovering around to see what’s on the menu.

I belong to a family of food-lovers. Some of my fondest childhood memories are of my mother planning her iftaar menu weeks before Ramadan. I still remember how she wrote everything on a wall calendar; everything from appetizers to desserts. She made rainbow-colored jelly eggs and lip-smacking kukray (D-shaped samosas with mung daal and minced meat filling),  always on the hunt for new recipes to try. Watching her make those things was the highlight of my day and I have only her to thank for my culinary passion.

The Ramadan dastarkhwan (floor mats/carpets on which food is served) is empty without a selection of appetizers. I know of some families who absolutely positively need to have samosas and pakoras at iftaar, whereas others try different things. Luckily, I belong to the latter group. For me, an appetizer is the most important course, as it is the first thing you attack after breaking the fast. Thinking about first impressions, it can make or break your entire dining experience.

This Ramadan, I shall be sharing with you some appetizers handed down to me and others acquired along the way. The first entrant in this series is Box Patties. These perfect squares, created using samosa strips, are filled with a savory shredded chicken mixture that instantly satiates your spice cravings.

Prep time: 35 minutes for the filling and the box patties + 4 minutes for frying (per batch)

Yields: 18-20 patties

Serving size: 2 patties per person

Ingredients

  • 250 grams chicken breast
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 tablespoon green chili paste
  • 1 tsp salt (for chicken)
  • 1/4 cup water
  • 1 medium potato (boiled and diced)
  • 1 medium green bell pepper (capsicum – diced)
  • 1 tablespoon soy sauce
  • 2 tablespoon all-purpose flour (stirred in with 1 tablespoon water – for filling)
  • 1 tablespoon butter
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (for filling)
  • 1/2 teaspoon red chili flakes
  • 1/4 cup all-purpose flour (for paste)
  • 1 cup water
  • 40-50 samosa pastry strips

Method

  1. Add chicken, ginger paste, garlic paste, green chili paste, salt (for chicken) and water to a pot and cook it till the chicken is tender and the water has dried up
  2. Once the chicken is cool enough to handle, shred it and keep it aside
  3. Heat butter in a pan and add the green bell peppers to it; stir-fry for 1 minute
  4. Add soy sauce, salt (for filling), black pepper and red chili flakes to the capsicum and stir for a minute
  5. Add potatoes and the shredded chicken and mix it well
  6. Finally, add the flour and water mixture to the chicken; mix it immediately to prevent the flour from turning the filling too sticky
  7. Cook for a minute before turning the stove off
  8. In a bowl, mix the flour (for paste) in water; microwave for 40-50 seconds to get a thick glue-like consistency
  9. Fold the box patties as instructed in the video
  10. Deep fry in hot oil till the patties are crisp and golden-brown
  11. Serve with your favorite dipping sauce and enjoy!

Note: Ramadan is an ideal time to get in touch with your spiritual self, but sometimes, we just get too fixated on food and what to make for iftaar. I prefer making these appetizers in a larger batch and freezing them; they can be used for up to 15 days. This will give you plenty of time to reflect on yourself and significantly lessen your kitchen workload.

Please remember me in your prayers!

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Ramadan Treats: Watermelon Strawberry Coolers

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With the heat-wave that’s causing abnormalities in the global seasonal patterns, we all knew what to expect this Ramadan, especially my fellow fast-ers (using this for lack of a better word) based in the Middle East. Just today, the weather in Dubai peaked at a whooping 47 degrees (Celsius, not Fahrenheit); I was soaking with sweat and completely parched by the time I got home from work. With still a good four hours to go before I could officially break my fast, it got increasingly difficult not to think about something cool and refreshing that would not only quench my thirst, but also give me the much-needed energy boost.

They say the best ideas come to you when you need something most. I came up with the Watermelon and Strawberry Cooler on a whim, without even giving the pairing of the ingredients a second thought; my hands automatically picked out the things from the refrigerator as they just ‘felt’ right.

The watermelon I had bought a few days back was slightly mushy (and I do not like mushy watermelon) so instead of throwing it out, I scooped out the flesh, placed it in a bowl, and mixed in a few ingredients instinctively. The result was a tasty sweet-and-tangy beverage perfect for Iftaar (breaking of the fast). Let me dive straight into the recipe so that you can try it out for yourself.

Ingredients:

  • 2 kg watermelon (with the skin on)
  • 3 tbsp freshly squeezed lemon juice
  • 4-5 tbsp strawberry syrup (the one you use as a base for carbonated drinks)

Method:

  1. Scoop out the red fleshy part of the watermelon and place it into a deep bowl
  2. Using a hand-blender, puree the watermelon, seeds and all
  3. Take a sieve with a super-fine mesh and remove the pulp from the juice
  4. Add the lemon juice and the strawberry syrup to the watermelon juice; stir well
  5. Keep it in the freezer for at least 1 hour before serving
  6. Garnish with mint leaves (optional)
  7. Enjoy the refreshing drink at Iftaar and remember me in your prayers

The quantity mentioned is good for SIX servings of roughly 225 ml each. You can adjust the quantities according to your serving requirement. For those of you who do try this, do let me know how you liked it.

Ramadan Kareem and stay hydrated!

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A Sumptuous Liwan-ese Iftaar At Al Ghurair Rayhaan: Photo-blog

For someone who’s fasting during Ramadan, Iftaar is a special moment, and what makes it more special is the company of some new-found friends over a spectacular culinary experience. I was graciously invited to a bloggers’ Iftaar at Liwan, one of several restaurants at Al Ghurair Rayhaan by Rotana, and I almost didn’t go before actually deciding to; turns out, it was a good decision.

Even though this is a photo-blog, not a restaurant review, I will not hesitate to mention that the tantalizing dessert selection is by far the best around.

Let the feast for the eyes begin!

Piri Piri Chicken Cutlets

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Ever since I first tried Nando’s some ten years back, I have been obsessed with the global phenomenon that is peri-peri; just thinking about the tangy-spicy flavor gets my mouth watering. I have been searching far and wide for the secret behind the peri-peri sauce, the infamous ‘African Birds-eye Chilies’ (a.k.a. piri-piri), so that I can try making the sauce at home, but until I do, I’ll have to settle for some store-bought (read uber-expensive) Nando’s sauce.

Ramadan is a time to thank Allah for all the bounties he has bestowed upon us; it is also a time for specially prepared feasts and platters full of delicacies to be shared with everyone (especially those less fortunate). After not having anything to eat or drink for almost fifteen hours daily, your mind naturally tends to think about food (a lot) and you cannot help but obsess over what needs to be cooked for the iftar (breaking of the fast at sunset). While fasting a few days back, I started lusting for some peri-peri goodness and thought of trying something new using the sauce as a key ingredient. Here’s what I came up with and believe me, it turned out fantastic; easy to make, perfectly crunchy, spicy and cheesy. It’s everything you’d want in a dish to satiate your Ramadan cravings.

This recipe here serves THREE people.

Ingredients

  • 2 chicken breasts (cut horizontally into ½-inch thick fillets)
  • 3 tbsp + 2 tbsp Nando’s Hot peri peri sauce (you can choose to go for mild)
  • 1½ cup all-purpose flour
  • 1½ cup bread crumbs
  • 2 eggs
  • 3 tbsp milk
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbsp cream cheese
  • 2 tbsp mayonnaise
  • 4-5 slices of cheese (alternatively, you can go for a shredded mozzarella + cheddar combo instead for that rich thready texture)
  • 3-4 cups oil (for frying)

Method 

  1. Put the chicken fillets along with THREE tablespoons of peri-peri sauce into a bowl and mix well, ensuring that each piece is coated perfectly
  2. Set it up in the refrigerator for TWO to THREE hours to marinate; this step can be reduced to half-an-hour too but two to three hours gives the best results (taste-wise)
  3. Whisk eggs and milk in a bowl to make an egg-wash
  4. Take two plates and fill one with flour (add salt and pepper as seasoning to the flour) and the other with the bread crumbs
  5. Take a piece of chicken and coat it with the flour; ensure to coat properly and remove any excess
  6. Next, dip the chicken into the egg-wash; ensure to coat properly and remove any excess
  7. Finally, take the egg-washed chicken and drop it into the crumbs; ensure to coat properly and remove any excess
  8. Repeat steps 5, 6 and 7 till all pieces have been coated properly
  9. Set it aside for FIFTEEN minutes to air-dry
  10. Here you actually have a choice: you can either (a) pan sear the chicken using a few tablespoons of olive oil or (b) deep fry it on medium heat till the chicken is tender and has a crisp-golden coat on either side – I prefer the deep-fried version
  11. As soon as you take the chicken cutlet out of the pan, add a slice of cheese (or the shredded combo) on top to allow it to melt
  12. In a separate bowl, mix two tablespoons of peri-peri sauce with cream cheese and mayonnaise to make the sauce; add some milk if you want to adjust the consistency
  13. Spread some sauce at the base of a plate and put the chicken cutlet on top
  14. Other garnish options include jalapenos, olives, spiced feta cheese, and even some tomato ketchup (if you’re really that into it)
  15. On the side, you can choose to add french fries or Peri Bites

All my Muslim readers will agree with me that coming up with something tantalizing (and different) for iftar each day is something we all fret over. Hopefully, this recipe will give you a much-needed additional option and will earn you some praise from children and adults alike. Enjoy!