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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‘Tis the Season to be Jolly!

Try visualizing a decorated pine-tree with presents lying underneath, a fireplace with stockings all over it and a really really old man dressed in red, clanging a big bell and crying out “Ho-ho-ho”. It isn’t too hard to guess that I’m talking about Christmas, the most anticipated and widely celebrated holiday among the Christian community. The big day is just around the corner and even though I don’t celebrate it, I appreciate the values it represents. It’s not just about giving out expensive gifts to your loved ones; it’s about sharing and caring for people who do not have the luxuries some of us have. For those who don’t understand the true spirit of Christmas, it’s just another uneventful day in the calendar.

Having lived outside of Pakistan for quite some time, I have had the chance to witness some really great Christmases. It’s always the same:

  • the adults constantly complaining about being short of cash during the last days of this season and maxing out all their credit cards
  • the children writing their innocent little letters to Santa and praying it won’t be too difficult for the man from the North Pole to give them all what they have requested (ergo, the broke Dad)
  • the malls setting up exciting discounts to clean out all their low-selling items and slightly perking up the prices on their best-sellers

Although I have never really attended a Christmas party, I know that home-cooked food plays a vital role in this celebration. A simple batch of customized sugar cookies is sure to perk up the mood in your household. The Royal icing recipe included in this post is quite simple, stays firm and will let you create elegant, colorful, matt-finish designs on the cookies. So get right into the kitchen with your kids and start baking!

Recipe: Sugar Cookies with Royal Icing

Ingredients for Cookies

  • 1¾ cup flour
  • ½ tsp baking powder
  • 1 pinch salt
  • ½ cup (115 gm) unsalted butter [at room temperature]
  • ¾ cup white sugar
  • 1 egg
  • ¼ tsp vanilla extract/essence

Method for Cookies

  1. In a bowl, sift together the flour, baking powder and salt, and set aside
  2. In another bowl, beat the butter and sugar using an electric beater until light and fluffy (for roughly 3 minutes)
  3. Add the eggs and vanilla essence to the butter mix until combined
  4. Now add the flour mix to the butter mix and beat until you have a smooth dough
  5. Put the dough in the refrigerator for 1 hour or until it is hard enough to roll
  6. Pre-heat oven to 180º C and lightly grease two non-stick baking sheets
  7. On a lightly floured surface, roll out the dough to an even thickness of about ¼ inch; keep picking up the rolled dough so that it doesn’t stick on the surface
  8. Cut out the cookies using your favorite shapes and put them on the baking sheet
  9. Put the baking sheets with the cookies in the fridge for about 15 minutes to cool the dough, preventing the cookies to spread out and lose their shape during baking
  10. Bake these for about 10 minutes or until the edges start to turn brown
  11. Remove from oven and let the cookies cool to room temperature on the baking sheet

Ingredients for Royal Icing

  • 2¾ cups icing/confectioner’s sugar
  • 2 large egg whites
  • 2tsp lemon juice
  • Food colors

Method for Royal Icing

  1. Beat egg whites with lemon juice until combined
  2. Sift the sugar to remove lumps and add to the  egg mix
  3. Beat on low setting using an electric beater until nice and smooth
  4. Put in separate bowls and add food colors to them. NOTE: this icing starts hardening very quickly so keep it in an airtight container or covered with plastic wrap when not in use
  5. Fill a piping bag with the icing and make your desired designs on the cookies

Rich and Creamy Falooda

Rich and Creamy Falooda

Nothing beats the heat better than a big glass of cool and creamy Falooda! Now you can make some for you and your family within the privacy of your air-conditioned habitats (no leaving home – yipee!). A timeless classic, this recipe is a sure-shot hit amongst family and friends. As intimidating as it looks, it takes very little time and effort to prepare it.

Ingredients (serves 5)

  • 1 kg Milk
  • 5-6 tbsp Sugar
  • Few strands Saffron
  • 2-3 Cardamoms (powdered or thinly chopped)
  • 1 tsp Agar-agar Powder (China Grass)
  • 2 cups Water
  • Few drops Food Coloring (any color other than red)
  • Few drops Essence (Rose or Strawberry)
  • 1 pack of Instant Jelly (Strawberry flavour)
  • 1 liter Ice Cream (Strawberry, Vanilla or Tutti Fruiti)
  • 1 tbsp Tukh Malanga soaked in water (OPTIONAL)
  • For Garnishing: Cherries, Whipped Cream, Condensed Milk, Rooh Afza, Thinly chopped Almonds and Pistachios

Method

  1. Cook milk, sugar, cardamom, saffron and few drops of essence in a sauce pan until the milk reduces to 60% of its original quantity and gets a slightly yellowish tint; keep in the refrigerator to cool
  2. Prepare 1 pack of Instant Jelly and put it in the refrigerator to set
  3. Heat water in a pan and mix in the china grass powder with some food color; once mixed properly, put in the refrigerator to set
  4. Once everything has cooled down, take about 1 cup of reduced milk in a glass
  5. Now take out the China Grass mixture and grate it; take some and add to the glass
  6. Cut the jelly into cubes and put it in the glass
  7. Take some tukh malangas and add them to the glass – you can skip this if you don’t like them or can’t find them
  8. Add a scoop (or two – depending upon the capacity in your glass) of Ice Cream in the glass
  9. Garnish on top with condensed milk, rooh afza, whipped cream, cherries, pistachios and almonds
  10. Serve immediately with a long spoon and a straw!

I’m making myself a glass as soon as I break my fast; and you?! :p

See ya!
Yousuf