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 ❤

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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:

  • 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.

Avocado Banana Shake

Continuing on the beverage train, today I’m sharing a recipe the was inspired by our last trip to Toronto, Avocado Banana Shake.  It’s healthy, filling, cooling, and perfect for either Suhoor (pre-dawn meal) or Iftar (meal at sunset).

This literally takes a few minutes to throw together. Dump everything in a blender and blitz away!

 

AvocadoBananaShake

 

Avocado Banana Shake

Yield: 4 Servings

Ingredients:

  • 2 cups milk
  • 6 tablespoons sugar
  • 2 bananas, peeled and diced
  • ½ avocado, peeled and pitted

Directions:

Combine all ingredients in a blender and pulse until smooth. Refrigerate any leftovers.

Strawberry Mint Limeade

I feel like when it comes to get-togethers, the beverage department is often overlooked. I enjoy making different types of drinks for gatherings, and one that I keep coming back to is this delicious Strawberry Mint Limeade. Berries are in abundant and bursting with sweetness this time of year, and combining them with fresh mint and lime juice results in a heavenly refreshing drink that is sure to be loved by everyone!

(Recipe adapted from here)

 

StrawberryMintLimeadePic

Strawberry Mint Limeade

Yield: 6 – 8 Servings

Ingredients:

  • 6 cups cold water
  • 1 cup sugar
  • 1 ½ pounds strawberries, hulled and diced
  • 20 mint leaves, plus more for garnish
  • ½ cup freshly squeezed lime juice

Directions:

Prepare a simple syrup by combining 1 cup water and sugar in a saucepan. Cook over medium-high heat until the sugar dissolves, stirring as needed (does not need to boil). Remove from heat and cool completely.

In a large bowl, combine strawberries and mint. Roughly mash with a potato masher (alternately, the berries can be roughly chopped in a food processor). Add remaining 5 cups of water, cover, and refrigerate for at least 3 hours (up to overnight). Strain the liquid into a pitcher, discarding the solids. Stir in cooled simple syrup and lime juice.

Serve garnished with additional mint leaves.

Ground Beef Puffs / Keema Puffs (Patties)

I’ve shared a lot of nontraditional (nontraditional for us Pakistanis) Ramadan foods, and I think it’s time to share some traditional Pakistani Ramzan fare 😉

We love the deep-fried goodness that are pakoray (fritters) and samosay (triangular meat or vegetable filled pastry), but we try to limit our intake of them to 1 to 2 times a week (2 is really pushing it) during Ramadan.  I love the ease of homemade Puffs/ Patties (pronounced pey-teez), and they make for a really impressive addition to your spread.  The key to amazing Patties is to use a good quality puff pastry, and you need a knockout filling recipe.  I finally scored a filling recipe that I can use as my go-to from Fatima Cooks.  The resulting Patties are delicious and gorgeous, and totally stand up to the beauties from Pakistani bakeries 🙂

 

KeemaPuffsPic

 

Keema Puffs/ Patties

Yield: Varies

Ingredients:

  • 1 pound ground beef
  • 2 tablespoons oil
  • ½ onion, diced small
  • 1 tablespoon ginger-garlic paste
  • 2 teaspoons coriander powder
  • 1 ½ teaspoons cumin powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon red pepper flakes
  • ½ teaspoon red chili powder
  • Salt, to taste
  • Handful chopped cilantro
  • 1 egg
  • 1 tablespoon water
  • 2 pounds puff pastry, thawed and cut into desired size (may need more/less)

Directions:

Heat oil in a vessel over medium-high heat. Add onions and ginger-garlic paste, and sauté until translucent, 3 to 5 minutes. Add coriander powder, cumin powder, black pepper, red pepper flakes, red chili powder, and salt. Cook for 1 minute. Add ground beef, cover, and reduce heat to medium. Stir often while breaking up large lumps. Cook until all liquid has evaporated and mixture is dry. Cool completely, then add cilantro. Set aside.

Preheat oven to 400°F and set aside a parchment lined baking sheet.

Prepare an egg-wash by whisking egg and water together in a small bowl. Set aside.

Lay puff pastry out on a lightly floured surface. Place 1 to 2 tablespoons of ground beef mixture in the center of the pastry. Fold pastry as desired and seal edges by pressing down gently with a fork. Place on prepared baking sheet and continue with remaining ground beef and pastry, placing at least 2-inches apart. Brush with egg wash, and bake for 25 to 30 minutes, until golden brown on top and on the bottom. Cool for a few minutes before serving.

Note: Puffs can be kept frozen and baked at a later time. Freeze unbaked puffs (with egg-wash) in a single layer on a parchment or plastic wrap lined baking sheet. When completely frozen, remove from pan and store in a freezer-safe container. Bake unthawed, adding a few minutes extra to baking time.

Creamy Herb Spread

Hello lovers! How has Ramadan been going for you thus far? We’re already 9 days in and I cannot believe it’s going by so fast (but isn’t that what we say every year?)! Alhumdullilah (praise be to God), it’s going well for us. Our son has been going for Taraveeh (special night time prayers at the Mosque) almost every night with my husband, and he loves it. Our local Mosque has arranged a daycare for the kids for while the parents observe prayer, and he loves hanging out with his little buddies there.

I’ve been trying to keep things interesting for Iftar (break-fast time), and I finally got a chance to modify some of this delicious Creamy Herb Spread from The Comfort of Cooking.  It’s an amazingly creamy and flavorful spread that can be used to fill veggies (like mini peppers or cucumbers!), and would also be amazing as a spread used for tea sandwiches. It’s versatile and keeps well in the fridge, and is a fun departure from traditional finger goods!

 

CreamyHerbSpread

Creamy Herb Spread

Yield: 1 – 1 ¼ Cups

Ingredients:

  • 1 (8 ounce) package cream cheese, at room temperature
  • ¼ cup grated parmesan cheese
  • 2 tablespoons sour cream
  • 1 teaspoon dried parsley
  • 1 teaspoon dried dill
  • ½ teaspoon onion powder
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • 1/8 teaspoon garlic powder

Directions:

In a large mixing bowl, combine all ingredients and whisk (by hand or mixer) until smooth and creamy. Transfer to a piping bag and use as needed.

Leftovers must be refrigerated.