Chicken Tikka Box Patties

Ramadan Mubarak!

How blessed are we to have gotten another chance to experience the greatness of this month! I pray that the peace and blessings of this month are felt throughout the world ❤

***

With Ramadan comes an array of fried goodies for iftar (break-fast time)! My family has a no-fried-food rule during the week, but we do indulge during the weekends. These crispy treats, Chicken Tikka Box Patties, are a direct result of inspiration from our trip to Pakistan this past March. The filling is my version of a samosa I had eaten at someone’s house, and the wrap is inspired by a Box Pattie I had tried at a wedding. By the way, I had never heard of Box Patties until this recent trip. In all honesty, it’s just a fancy name for a square samosa 😉

Enjoy!

(I’ll include written instructions on how to fold the Box Patties, however here is a good link with photos for those of us who are visual learners.)

 

 

Chicken Tikka Box Patties

Yield: Varies

Ingredients:

Note: measurements are in actual measuring spoons/cups and not eating utensils.

  • 1 pound ground chicken
  • 2 tablespoons oil
  • 2 tablespoons tikka masala (any brand)
  • 1 tablespoon ginger-garlic paste
  • ½ teaspoon ground black pepper
  • ½ cup water
  • ½ cup chopped cilantro
  • Green chilies, minced finely, to taste, optional
  • Samosa or spring roll wrappers, thawed, as needed
  • ¼ cup all-purpose flour
  • Water, as needed
  • Oil, as needed, to deep fry

Directions:

Prepare Filling:

Heat oil in a large vessel over medium-high heat. Add chicken, tikka masala, ginger-garlic paste, and black pepper. Stir and cook until the ground chicken is no longer raw and large chunks have broken up, about 10 minutes (if mixture is dry and sticking to the pan, add a few splashes of water). Add water, stir, cover, and reduce heat to medium-low. Cover and cook until the water has dried up, stirring as needed, about 15 minutes. Remove from heat and cool completely.

When completely cooled, add cilantro and green chilies (if using) and mix well. Set aside.

Prepare Flour Slurry:

In a small bowl, mix together all-purpose flour and enough water to create a thick yet spreadable paste. Set aside. This will be the binding paste for the patties.

Assemble Box Patties:

If using square spring roll wrappers, cut into 3 equal strips. Wrap wrappers in a damp paper towel to prevent drying out.

Place one strip vertically, and then another strip horizontally on top of it to create a plus sign. Brush a bit of the flour slurry where the two strips meet, so as to bind them together.

Place a tablespoon of the chicken filling in the center, making sure not to get too close to the edge.

Fold one of the strips over the center. Then in clockwise fashion, fold the remaining strips over the center. On the last strip, brush the slurry on over its entirety and seal the pastry.

Continue assembling the pastries with the remaining filling and set aside. Pastries can be frozen at this point.

Heat a large vessel with oil over medium heat. Add a few box patties at a time and fry until both sides are golden brown, a few minutes on each side. Drain on paper towels.

Mango Lassi and Eid Eats 2017!

Year in and year out, I find myself saying the same thing over and over again- I cannot believe Ramadan is almost here! We are less than two weeks away from the Islamic month of fasting, and it’s an exciting time of year for those taking part. Like years past (see 2015 and 2016), I, along with Asiya of Chocolate and Chillies, will be hosting Eid Eats 2017!

So this here is my official invitation- I cordially invite you to participate in Eid Eats 2017! Consider Eid Eats a virtual Eid potluck. We all “bring” one dish to share the day of our virtual party. The recipe you choose to share can be anything- go with tradition or take a modern spin on things, Eastern or Western cuisine, anything really!

Here is a list of the official rules:

  • Prepare and blog about the dish you’ll be sharing on June 20, 2017. You can prepare your blog post from beforehand; just make sure that it goes live by the aforementioned date. The link party will be up and running, accepting admissions until June 24, 2017.
  • Use the hashtag #EidEats2017 on your post and social media.
  • New recipes and posts will only be accepted. Unfortunately links to past blog posts will not be accepted.
  • Link your post to the party hosts blog (Chocolate and Chillies and My Ninja Naan), and make sure to include the party button/graphic (the graphic displayed above) in your post.
  • Visit the host blogs on June 24, and be sure to submit your post via the link party (the link will be set up that day).
  • Check out what our fellow bloggers (aka party goers 😉 ) have submitted, and be sure to make your way over their space and leave them some love on the comments section of their post.

 

In the spirit of festivities, I am going to share a recipe of Asiya’smango lassi! Everyone, and I mean EVERYONE, loves mango lassi! It’s become a staple in the West when it comes to South Asian cuisine. Also, today happens to be my son’s 6th birthday, and he is a lover of mango beverages! Whenever we go to a desi restaurant, he always orders a mango lassi or shake. He loves them!

(Also, if you head over to Asiya’s space, you’ll read that when she was younger, her mother would wrap ice in a towel and bang on it until the ice was crushed. The ice in my photo is a dedication to her, as I also crushed mine the same way 😉 )

 

Mango Lassi

Yield: 2 Large or 4 Small

Servings

Ingredients:

  • 1 cup yogurt
  • ¾ cup canned mango pulp
  • ½ cup milk
  • ¼ – ½ cup sugar, to taste

Directions:

Combine all ingredients in the jar of a blender (start with ¼ cup sugar) and blitz until smooth. Taste, adding more sugar if needed.

Ground Beef Taco Filling

Growing up in California, my family and I were fond lovers of Mexican and Tex-Mex food. Homemade tacos and burritos were common dinner staples, and going out to Mexican restaurants was routine. My Ohio born-and-bred-son seems to have inherited his momma’s California genes, as he’s a complete taco lover! He looks forward to Taco Nights, and loves to customize his plate with his favorite fillings and toppings.

This recipe is a basic one for a ground beef taco or burrito. Use it as you please. I picked it up from Mel’s Kitchen Café.

 

 

Ground Beef Taco Filling

Yield: 4 Servings

Ingredients:

  • 1 pound ground beef
  • ½ large onion, diced
  • 1 tablespoon chili powder
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup (or one 8-ounce can) tomato sauce
  • 1 jalapeno, seeded and minced, optional

Directions:

Heat a large vessel over medium heat. Add the ground beef and onion. Cook, stirring often, until the meat is cooked through and most of the liquid has evaporated, 5 to 10 minutes.

Add chili powder, cumin powder, coriander powder, garlic powder, salt, and pepper. Cook for a minute, then add the tomato sauce and jalapeno (if using). Reduce heat to medium-low and simmer until most of the liquid has dried up, 5 to 10 minutes. Serve as desired.

Burns Road Lentil Dumplings In Yogurt Sauce / Burns Road Ke Dahi Baray

Karachi is arguably (not debatable in my opinion 😉 ) the foodie destination of Pakistan. The city is a melting pot of ethnicities, and that aspect of it is best represented in the food Karachi has to offer. Admittedly, I didn’t get to enjoy as much of the street food I had hoped to, but whatever I did manage to get was amazing!

I had mentioned previously that I’ve come back so inspired from the amazing eats of Karachi, and this recipe here is a direct result of that! Burns Road is an area in Karachi that is famous for a few reasons- all food related, by the way. The dahi baray (lentil based dumplings that are soaked in a spiced yogurt mixture, and served cold) of Burns Road are famous throughout Karachi! While most recipes call for urud lentils, these are actually made from finely ground moong dal (split yellow mung beans) flour. What also sets these dahi baray apart from others is how small the fritters are. I would describe them as being no bigger than one or two bites (traditionally, the baray are medium-sized patties/fritters).

I hounded the internet and fell upon this recipe, adapted it and tested it a few times, and now I can confidently say that you don’t have to travel to Pakistan to enjoy Burns Road Dahi Baray 🙂

 

 

Burns Road Ke Dahi Baray

Yield: 4 Servings

Ingredients:

Note: measurements are in actual measuring spoons/cups and not eating utensils.

For Yogurt Mixture/ Dahi:

  • 3 cups yogurt
  • 2 ½ tablespoons sugar
  • A few tablespoons milk or water, as needed
  • 2 cups chickpeas

For Lentil Fritters/ Baray:

  • ¾ cup + 2 tablespoons split yellow mung bean flour/ moong dal flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ – ½ cup water, as needed
  • Oil, for frying

For Garnish:

  • ¾ teaspoon cumin seeds
  • ¾ teaspoon red pepper flakes
  • ¾ teaspoon chaat masala

Directions:

Make Yogurt Mixture/ Dahi:

In a large bowl, whisk together yogurt and sugar until completely smooth. Add milk or water, as needed, and whisk until a smooth and thick consistency is reached. Add chickpeas and set aside.

Make Fritters/ Baray:

In a large bowl, mix together flour, baking soda, and salt. Add water, a little bit at a time. Mix until smooth. The consistency of the batter should be so that when poured from a spoon, it falls off in dollops (not a steady stream).

Set aside a large bowl of cold water.

Heat oil in a large vessel over medium-high heat. To check the temperature of the oil, drop a small amount of batter into the oil. If the oil starts bubbling and the batter starts making its way upward, the temperature is perfect. Stir the batter, and use a teaspoon to drop spoonful’s of batter into the oil. Cook until the fritters are golden all around. Transfer to the water and allow them to soak for a few minutes. Squeeze the water out of the fritters using the palms of both hands, and arrange them in a serving dish.

Pour the prepared yogurt mixture over the fritters.

Make Garnish:

Heat a skillet over medium heat. Add the cumin seeds and lightly roast. Transfer seeds to a bowl and coarsely crush. Set aside.

Add red pepper flakes and chaat masala to the skillet and cook until lightly toasted, 1 to 2 minutes. Transfer to bowl with crushed cumin seeds and mix well. Sprinkle the spice mixture on top of the dahi baray (yogurt and fritters).

Serve cold.

Lemon Pound Cake

Oh hey, lemon again? To be honest, I’m not a fan of lemon flavored things.  Actually, let me correct that; I’m not a fan of overly lemon flavored treats.  I don’t mind mild lemon flavor, but I’m not a fan of the body-distorting-mouth-puckering-in-your-face-lemon flavor. This pound cake takes a ride on the milder side, and is refreshing and perfect for the ongoing gorgeous spring season.

Fun fact- these lemons were actually grown in my mother’s backyard! When she was visiting in December, she filled her luggage with these lemons (her tree only produces harvest in the winter months) to share with us 🙂

 (Recipe adapted from Sally’s Baking Addiction)

lemonpoundcakepic

 

Lemon Pound Cake

Yield: 1 Loaf

Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • 1 cup sugar
  • ¼ cup oil
  • 3 eggs
  • ¼ cup yogurt or sour cream
  • 3 tablespoons (1 whole lemon) lemon juice
  • Zest of 1 lemon
  • 1 teaspoon vanilla

For Glaze:

  • 1 cup powdered sugar
  • 1 – 2 tablespoons milk

Directions:

Preheat oven to 350°F and set aside a greased loaf pan.

In a large bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.

In the bowl of a mixer, beat butter on high speed until light and fluffy, about 1 minute. Add sugar and oil and beat on high speed until creamed, about 2 minutes. Reduce speed to low and add eggs, one at a time. Add yogurt (or sour cream), lemon juice, lemon zest, and vanilla and mix until thoroughly combined, making sure to scrape the bowl as needed. Add dry ingredients and mix on low speed until just combined.

Pour batter into loaf pan and bake until an inserted toothpick comes out with just a few moist crumbs attached, about 45 to 60 minutes. If the top is browning too quickly, tent with a piece of aluminum foil.

Allow cake to cool for 1 hour, then transfer to a wire rack and cool completely.

Make Glaze:

In a bowl, whisk together sugar and 1 tablespoon milk, adding more milk if needed to thin it out. Pour over cake while it is still slightly warm, and cool completely before serving.