CHICKEN SHAWARMA WITH WHEAT FLOUR WRAP


Shawarma is a middle eastern dish which is

similar to a frankie.

Ideal for a lunchbox,or anytime snack or meal.

I tried the wrap with pure wheat flour ,and

amazingly there seemed to be no difference at

all.

The filling was made with stir fried chicken

and leeks.Took a small portion of the cooked

chicken,and shredded to add to the taste.

For the garlicky mayonnaise I made a vegan

mayo, which I found on the Internet .

That was absolutely delicious with ground

cashewnuts,and no one knew it was made with

cashews,till I revealed.😀

You could add pickled vegetables with the

filling.I added finely sliced red cabbage,onions ,

tomatoes tossed with salt.You could add lettuce

or any accompaniment you prefer .

Recipe for the filling can be your preference,

roast,grilled,or stir fried meat .

Now to my version of home made shawarma!

INGREDIENTS

For the wheat flour wrap

2-3 cups of wheat flour

1/2 tsp baking powder

2 tbsp oil

Warm water

Salt to taste

Method

Bind all the ingredients together to make a firm

dough ( not very soft).

Set aside for minimum 30 minutes.

Roll out into circles, and cook both sides.

For the chicken and leek filling

250 gm boneless chicken cut into small pieces

2 leeks cut fine ( wash under running water)

1 green chilli chopped

1 tomato puréed coarsely

1 tsp chilli powder

1/2 tsp cumin powder

1 tsp vinegar/lime

Salt to taste

1 tsp ginger-garlic paste

1 tsp tomato ketchup

1/4 tsp pepper powder

Ghee /butter

Method

Heat ghee, and add the tomato,ginger garlic

paste,and sauté for 5 minutes.

Next add the chicken with the rest of the

ingredients and roast till semi dry .

Take a little of the chicken and lightly pulse in a

mixer for 1 minute. ( shredded)and mix in with

the chicken mixture and set aside .

For the vegan cashew mayonnaise

1 cup cashew nuts ( whole )

4 -5 cloves garlic

1/4 cup water/ milk

1 tsp Apple cider vinegar/ 1 tbsp lemon juice

salt to taste ( pink )

A pinch of pepper powder ( white)

1/2 tsp mustard powder ( optional)

Method

Grind all this to a creamy fine paste and set

aside.

Vegetables

Adding vegetables is your preference.

Cut few onion rings,tomato (seeds removed),

and red cabbage fine .

Add salt and lime juice to taste and mix well.

Set aside .

If you have ready made pickled vegetables ,it’s

very easy 😊

Now for the wrap

The addition of potato wedges,lettuce,…is based

on your preference and availability.

Take the cooked bread spread a layer of

chicken .

Drizzle mayonnaise .

Add the pickled vegetables ….and roll to a wrap.

Note: Ready made Pita bread can be used.

MUTTON YAKHNI PULAO


This is a rice with a wonderful flavour,cooked

in the broth of the meat .

First the meat has to be cooked in such a way

the meat falls off the bone. ( about 7 whistles ),

with spices tied in a Muslim cloth ( Potli).

Well,I tried without the potli method first,and I

have to admit that the potli method is best .

Chops or mutton with bones work well with

this recipe .

So let’s move to the recipe now

INGREDIENTS

400-500 gm mutton ( goat /lamb)

Spices to tie in the muslin cloth ( potli)

1 big onion quartered

2 tbsp coriander seeds

1/2 of a nutmeg

1 piece mace

1 black elaichi ( black cardamon)

1 stick cinnamon

7 cloves

1 tbsp saunf

2 bay leaves

To add to the meat for cooking

1 onion quartered

1 whole garlic ( without removing pods or

peels )

5-6 green chillies

3-4 1 inch pieces ginger

1 tbsp peppercorns

1 tsp salt

First step

Tie the spices and add to the washed meat.

Add the other ingredients listed for cooking .

Add 1 cup water and pressure cook ( 7 whistles)

Allow steam to release on its own.

Separate the meat from the broth.

Discard the potli of spices.

Press out the cooked garlic into the broth ( optional)

Second step and final step

400- 500 fine basmati rice washed and soaked

for minimum 20 minutes.

2 onions finely chopped

1 tbsp ginger garlic paste

7 slit green chillies

Whole spices ( 3 cardamons, 3 cloves ,1 piece

cinnamon,1 tbsp cumin seeds,1 tsp saunf)

1 tomato chopped

1 cup curd

4-5 tbsp oil

Few saffron strands mixed in water

Salt to taste

METHOD

•Heat the oil,add sliced onions and sauté till

onions are brown . Remove and set aside.

•Add whole spices to the same oil and add

green chillies ,ginger garlic paste and tomato .

•Add the cooked mutton pieces only,and sauté

till well blended,and the meat is slightly

roasted.

•Now mix in fried onions.

•Add curd and mix well.

•Add the soaked rice and the broth . The broth

should be 1 inch above rice level . If needed

add water to that level,and cook on a low flame

for 15 to 20 minutes .

•Sprinkle kesar ( saffron water).

•Cover the lid with a cloth and cook if possible,

till done .

•Serve with any stir fried curries and raita !

MEAT BALLS IN GINGER SAUCE


A good dish fit for any menu or a filling for a

wrap .

This is made with minced meat,a handful of

wheat flour and finely chopped cabbage.

Cabbage can be replaced with bokchoy,leeks or

even finely chopped palak(spinach).

Let’s get into the recipe right away!

Any meat can be used to make this recipe.

INGREDIENTS

250 gm minced meat

1/2 cup wheat flour

1 cup finely cut cabbage

1 tsp pepper powder

1 tsp fennel seeds

Salt to taste

Oil to fry

For the sauce

2 inch piece ginger ground

1 big onion chopped

2 tomatoes puréed

1/2 cup tomato sauce

1 tsp sugar

1/4 cup vinegar

1 piece cinnamon

1 tsp chilli powder

1/2 tsp Kashmiri chilli powder ( for colour)

Salt to taste

1 heaped tsp cornflour mixed in half cup water

To garnish

2 green chilli strips

Spring onion

METHOD

First bind the ingredients listed for meat balls,

and fry in oil till golden brown ( deep / shallow

fry) and set aside

For the sauce

Take 2 tbsp from the fried oil and heat .

Add cinnamon,cut onions,salt and sauté till

onion is brown.

Next add the ginger,tomato purée,chilli powder

sugar and cook for 5 minutes on high heat .

Add the remaining ingredients excluding green

chillies .

Add cornflour mix and cook .Once it reaches a

boil ,add the fried meat balls,and cook on a

slow flame for 5 minutes .

Garnish with green chillies and spring onions .

CHICKEN STEW


This is a dish which can be served with fried

rice,noodles,pulao ,yellow rice ,or just plain

rice .

The chicken is fried in butter,and then added to

the saucy mixture.

Less on effort but flavourful with vegetables .

Do try this easy recipe and post in your

comments!

INGREDIENTS

To marinade the chicken

1 tbsp chilli powder

salt

Butter to shallow fry

500 gm chicken

1-2 carrots ( strips or roundels)

1 -2 potatoes cut into strips

1 onion cut

1 small tomato

1-2 green chillies / capsicums cut into strips

1 tsp coarse ginger- garlic paste

1 tsp chilli powder

1/2 tsp chilli flakes

1/4 cup vinegar

1 tsp sugar

1 piece cinnamon

1 tsp pepper powder

1 heaped tbsp flour

2 dry chillies

2 tbsp oil

Salt to taste

METHOD

•Fry the marinaded chicken in butter till

browned on the outer.

•Remove and set aside

•In the same pan add oil ,and when it’s hot add

flour and dry chillies .

•When you see the flour turning brown add

onions with cinnamon , and rest of the

vegetables and mix well.

•Add chilli powders vinegar and mix .

•Add water and when it reaches a boil, add the

fried chicken pieces and cook for 10 minutes

on simmer mode .

•Sprinkle pepper and remove from fire.

SHREDDED LAMB BRUSCHETTA


Whenever I cook any meat I reserve some in

the fridge for dishes like this .This time I found

quantity of meat was less compared to the

bread I wanted to make ( lockdown blues).

So checked the fridge for combinations and

picked up the pre-soaked channa / chick peas.

That was a satisfying combination and tasty too

A quick breakfast,dinner ,or a snack at tea .

Kids will love crunchy dishes like this ,so do try

this recipe and post in your comments!

Moving to the quick recipe now

INGREDIENTS

Bread slices

200 gm meat

1/2 cup chick peas ( soaked)

Few pieces of cut leeks / spring onions

1-2 tbsp chilli paste

1/4 tsp pepper powder

Salt to taste

Butter

METHOD

•Cook the meat till it changes colour.

•Take the meat out and mince it with the chick

peas in a mixer. ( coarse mixture)

•Mix in the rest of the ingredients

•Spread butter on the slices of bread on one only.

•Spread the minced mixture on the bread slices

and bake in a preheated oven (200C) for 10

minutes.

•Remove from oven .Drizzle tomato sauce and

serve.

Variations:

You can add grated cheese before baking too.

Adding Palak is another variation.

CURRIED NOODLES(with leftover curry)


This is made with left over mutton curry ,and

the taste was amazing .You have to pick the

remaining pieces of meat ,fry in butter and add

in the making of noodles with a little curry

( like kothu).

The same process may be followed in the

making of ‘ kothu parota’+or string hopper

kothu.

To the recipe now

INGREDIENTS

400 -500 gm noodles

1-2 carrots

Few beans cut

A small piece of cabbage

Few spring onions/ leeks

1 cup leftover curry

Leftover meat fried in a little butter separately.

2-3tbsp butter

Salt to taste

1/2 tsp chilli powder/ pepper powder

( optional )

3-4 eggs scrambled separately

METHOD

Cook the noodles ( directions in the packet you

are using ) , drain and set aside .

Heat butter in a wok,and add the vegetables

with salt.

Toss for 5 minutes ,add the fried meat and the

curry .Once it reaches a boil ,add in the cooked

noodles and mix well.

Add scrambled eggs and serve hot .

( I made this with the mutton curry in my previous post😋)

MUTTON CURRY


This curry is made with the ‘Mussalam Raan

recipe . 3 types of grinding,but worth the effort.

For tenderising raw papaya is used, and the

meat was very soft and melt in mouth.

So do try this awesome recipe for rices,or any

type of rotis,and do share your experiences.

If possible try making the raan too!

INGREDIENTS

1 kg mutton

1 cup curd

3 tbsp.ghee

1/2 lime

Salt

Pastes to be ground


1 tbsp coriander seeds,10-12 red dry chillies,

1 tbsp poppy seeds (white khus khus),2 cloves,3

cardamons,1 tsp black pepper seeds,curry

leaves,1 inch piece cinnamon,saffron (optional)

Lightly roast for 2 minutes and grind to a paste.


1/4 coconut cut into pieces,handful of

almonds,2-3 tbsp raisins


10 cloves garlic,1 inch piece ginger,a small

piece of raw papaya


METHOD

Grind all the three pastes separately and set

aside.

Mix curd and salt into the ginger-garlic paste

and mix in with the meat.

Heat ghee in a pressure cooker.

Add onions and sauté till brown .

Add the other pastes with the marinated meat .

Add a little water and allow to cook in its juices

for 3-5 whistles.Allow steam to release on its

own .Sprinkle methi leaves if you like and

serve.

NOTE

If you are trying the raan recipe ,apply all the

masalas and cook on a slow fire covered with

coals on top . If needed use more ghee.

Raan -Whole leg of mutton , made slits,masalas

applied and slow cooked till tender and brown.

SAUCY MANGO – CHICKEN


This is a chicken recipe where the chicken is

marinaded in ripe mango juice ,and mixed into

an onion- ginger sauce.

I have posted a recipe with mandarin juice

before.Here’s to the link

https://calinskitchen.com/2020/01/18/mandarin-chicken/

Now to today’s recipe

INGREDIENTS

500 gm chicken

2-3 onions chopped fine

2 inch piece cinnamon

2 tsp Kashmiri chilli powder

1-2 tsp chilli powder

2 green chillies cut into strips

1 inch ginger cut into strip

Salt to taste

3-4 tbsp oil

Juice of 1 medium sized mango .

1 tsp rice flour

METHOD

Marinade the chicken in the fruit juice and salt

for minimum 30 minutes.

Heat oil in a wok,add onions ,cinnamon and

salt,and sauté till light brown. Add both the

chilli powders , and the marinaded chicken ,

ginger strips and cook on medium flame till

chicken gets a nice roasted colour,stirring

occasionally .

Add green chilli strips and sprinkle rice flour

and mix well . Cook for another 5 minutes and

remove from fire .

PEPPER CHICKEN CURRY


This is my mom’s chicken curry recipe . Cooked

with coconut milk.

I have posted my mom’s spice powder recipe

before and here’s the link https://calinskitchen.com/2019/09/07/moms-chicken-spice-powder/

This has to be used in this curry.

A word about it’s speciality is …..once my mom

adds this spice powder in meat curries,the

aroma immediately activates your taste buds.

So do try and post in your comments!

Can be served with rice ,any rotis , string

hoppers, hoppers..,

INGREDIENTS

1 kg chicken

2 potatoes

2 onions chopped

3 slit green chillies

1 tomato

1 tblsp ginger garlic paste

1/4 cup vinegar / tamarind extract

1 tbsp pepper powder

1 tsp cummin seeds

1 tsp saunf ( perumjeeragan)

1/2 tsp red chilli powder

1.5 tbsp coriander powder

1 cup thick coconut milk

2 cups second and third extracts of coconut milk

2 tsp spice powder (garam masala powder)

For tempering

2 tbsp coconut oil / sesame oil

1 tsp mustard seeds

1 tsp saunf

1/2 tsp cummin seeds

A small piece cinnamon

3 cardamons

3 cloves

Curry leaves

METHOD

Heat oil , add the ingredients listed for

tempering .

Next add onions , and when it turns brown,add

the tomato , ginger garlic paste , salt and green

chillies.

After 5 minutes add the chicken,the spices ,

potato,vinegar and stir well.Allow to cook for

another five minutes and add the thin coconut

milk.Cover and cook till potatoes are tender .

Now add the thick coconut milk extract,the

spice powder and cook on a low flame for 10

minutes and remove from fire.

This curry can be made thicker like a masala.

Any other meat can be made with the same

recipe.

CHICKEN PALANDY


This is my version of chicken palandy with a

mix of thick coconut milk.

One pot cooking ( see picture ) . The chicken is

fried while the onions are also being fried . All

this is fried in ghee .You can use butter for

ghee.

Now to the recipe

INGREDIENTS

250 gm chicken

3-4 onions sliced fine

2 green chillies slit

1 small tomato

1 piece cinnamon

1 tsp chilli powder

1 tsp cummin seed powder

1/4 tsp pepper powder

1/2 tsp garam masala powder

1/4 cup coconut milk

1/2 tsp.sugar

2-3 lightly beaten eggs

Few curry leaves

5-6 tbsp.ghee

Salt to taste

To marinade the chicken

1 tsp.chilli powder

1 tsp ginger-garlic paste

1 tbsp.vinegar

1 tsp salt

METHOD

Heat the ghee in a flat bottomed pan,and fry

the chicken for few minutes.

Shove the chicken,to one side and put the

onions and cinnamon and let it brown.

Once the chicken is done ,add the rest of the

ingredients except the eggs and mix well for 5

minutes.

Shove again the chicken mixture,add the eggs

and scramble .Once partly scrambled mix the

chicken well . Add coconut milk with a sprinkle

of sugar and switch of the flame . Mix lightly

and serve .

The same recipe can be used to make kothu

parota