Panang Curry

After I had made my favorite, I thought I should make my husband's favorite Thai dish, Panang Curry. It turned out great. I made my own curry paste, but wasn't happy with it. I had to use the whole paste instead of the said amount in the recipe, which was only 1 tsp. I will try another recipe for the paste so the taste is stronger.

Panang Curry 

Adapted from Keo's Thai Cuisine 

Chicken Breast, cut in small pieces, 2 

Oil, 1/4 C 

Garlic paste, 2 tsp 

Musamun Curry Paste, 2 tsp 

Kaffir Lime Leaves, julienned, 6 

Coconut milk, 2 C Palm Sugar, 2 T 

Fish Sauce, 2T 

Peanut Butter, 1/4 C 

Thai eggplant, 2 C 

Potato, 1, chopped 

Sweet Basil, julienned, for garnish 

Lime, 1, for garnish 

Peanuts, chopped, 1/4 C 

Heat oil then add garlic paste and curry paste. When the paste bubbles, add the chicken, kaffir lime leaves, coconut milk, palm sugar, and peanut butter. Stir well and cook for 3 minutes. Add the eggplant and potato, cook until the meat and vegetables are halfway cooked, then add the peas. Cook the curry until all ingredients are cooked through and the oil separates from the curry. Garnish with sweet basil and serve with steamed rice. 

Singapore Satay Sandwiches

Last night I made one of Kashef's favorite dishes. It's a great dish because it makes a lot and you can always freeze the extra chicken mixture. I used whole grain rolls from Trader Joe's this time which Kashef liked a lot more. You can serve some vegetables with it to make a complete meal.

Singapore Satay Sandwiches

• 6 Servings
• Prep/Total Time: 30 min.

Ingredients

• 1-1/2 pounds boneless skinless chicken breasts
• 1 teaspoon steak seasoning
• 1 tablespoon canola oil
• 3 tablespoons reduced-fat chunky peanut butter
• 1/4 cup unsweetened apple juice
• 2 tablespoons lime juice
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons hot pepper sauce
• 6 kaiser rolls, split
• 2 cups torn romaine
• 1 cup shredded carrots
• 1/2 cup julienned peeled cucumber
• 6 tablespoons unsweetened crushed pineapple

Directions

• Sprinkle chicken on both sides with steak seasoning. In a large skillet, cook chicken in oil for 4-7 minutes on each side or until juices run clear. Transfer to a cutting board and shred.
• In a large microwave-safe bowl, melt peanut butter. Whisk in the apple juice, lime juice, soy sauce and hot pepper sauce. Add chicken and toss to coat.
• Spoon 1/2 cup chicken mixture onto roll bottoms; top with romaine, carrots, cucumber and pineapple. Replace roll tops. Yield: 6 servings.

Editor's Note: This recipe was tested with McCormick’s Montreal Steak Seasoning. Look for it in the spice aisle.

Recipe Link: http://www.tasteofhome.com/Recipes/Singapore-Satay-Sandwiches

Drunken Noodles....and My First Steps into the World of Thai Cuisine!!!

Other than Pakistani comfort foods, Thai food is my favorite. Wherever I move (I've been doing that a lot lately) my first task is to find a good Thai restaurant. I have to say that no restaurant has even come close to the one in my hometown, Sacramento. Bangkok Garden in Sacramento has the most delicious food I've ever tasted. My second favorite is in D.C., Pasara. Unfortunately, my new home, Richmond, VA has failed me with three Thai restaurants in the past month and half! Since Richmond is a less diverse place than the other cities I've lived in, I've come to the conclusion that I'm not going to find anything better than I've tasted already (reviews on yelp say the same thing). So I decided to try and make my favorite Thai dishes at home. This way I can control the salt and fat content and can have dishes like Drunken Noodles more often.

Thai cooking scared me. I had tried my hand at this cuisine before and though the food I had cooked smelled just like the ones at restaurants, they tasted horrible. I was a new cook and a bit naive. I went and bought and array of 'Thai Kitchen' products thinking they were authentic. I later realized that Thai Kitchen is a brand targeting people that aren't Thai food savvy. So, when I tried cooking Thai food again, I did a lot of research about the recipes and ingredients. I got a Thai cookbook and also looked at recipes online. I was surprised to find a Thai grocery store in Richmond and did all my shopping there, making sure all ingredients were authentic.

I made my favorite dish, Drunken Noodles yesterday, but sometimes my brain doesn't work when I fast so I messed up the recipe. I halved the amount of noodles, as the recipes made enough to feed six people, which is way too much for me. However, I did not half the recipe for the sauce. The resulting dish tasted authentic and delicious but was really salty. Today, I made it again, fixing my previous mistake and the result was a delicious, restaurant quality dish.

Drunken Noodles

Adapted from www.importfood.com

Serves 4

Ingredients:

1/2 pkg Wide Rice Noodles

1 C Tofu, fried (optional)

2 Chicken Breasts, cut in strips

1 Red Bell Pepper, cut in strips

1/2 Onion, cut in long slices

1 C Sweet Basil

1 1/2 tsp Garlic paste

1 Thai Red Chili, chopped

2 T Fish Sauce

2 T Golden Mountain Sauce

1 T Black Soy Sauce
1 T Palm Sugar 

Crushed Dried Thai Chilies, as needed

Oil, as needed

Soak the rice noodles in water until soft, about 10-15 minutes. In a deep pan, or a wok if you have one, heat oil and stir fry the noodles. Take the noodles out into a dish and run them through cold water so they don't stick together (you may need to separate the noodles with your hands), set aside.

In a pan, heat oil, then add garlic paste and red chilies, stir for about a minute. Add the chicken and let cook. When the chicken is cooked on the outside and is no longer pink, add the bell peppers. Now add the ingredients for the sauce: fish sauce, Golden Mountain sauce, black soy sauce, and palm sugar. Let cook until the chicken is cooked through. Add the onions and cook until the onions are crispy but cooked. Toss in the noodles, tofu, and sweet basil. Sprinkle crushed dried Thai chilies to achieve desired level of spiciness. Drunken Noodles is ready for you to enjoy!

Toblerone "Mousse"

I work until 7pm almost every night then have to commute home so I don't get home until around 8. This doesn't leave me much time to cook anything fancy. This recipe is awesome because it taste gourmet but has only two ingredients :) 

RECIPE:

8 triangles (about 2-1/2 oz.) TOBLERONE Swiss Milk Chocolate with Honey and Almond Nougat

1-1/2 cups  thawed COOL WHIP Whipped Topping

make it

MICROWAVE chocolate in medium microwaveable bowl on HIGH 1 min. or until melted. Cool 1 min.

ADD whipped topping; stir with wire whisk until well blended.

REFRIGERATE at least 5 min. Garnish with fresh berries and mint leaves, if desired.

You can use different types of candy bars if you aren't a big fan of Toblerone. The best part was the crunchy toffee that was mixed with the creamy mousse. 

Enjoy! 

http://www.kraftrecipes.com/recipes/easy-toblerone-chocolate-mousse-63571.aspx

Parmesan-Garlic Chicken Recipe

Raw meat scares me. I am a new cook so yes, raw meat scares me :).  I was quite proud of this meal because I faced my fears and cooked with  raw meat! This is a super yummy and simple recipe. I changed it up a bit to make it spicier and it was a hit with the husband!

PARMESAN-GARLIC CHICKEN

1/2 cup KRAFT Grated Parmesan Cheese

1 env.  GOOD SEASONS Italian Dressing Mix

1/2 tsp. garlic powder

6 small  boneless skinless chicken breast halves (1-1/2 lb.)

1 tsp of crushed red pepper 

make it

HEAT oven to 400°F.

MIX cheese, dressing mix and garlic powder.

MOISTEN chicken with water; coat with cheese mixture. Place in single layer in shallow baking dish.

BAKE 20 to 25 min. or until chicken is done (165°F).

I broiled it when it was done cooking to make it golden brown. I actually made this in my toaster oven :) Super easy and really yummy! 

Enjoy 

http://www.kraftrecipes.com/recipes/easy-parmesan-garlic-chicken-51155.aspx

Lasagna

Unfortunately I did not take a picture of the lasagna when it was done but it was really delicious! To make things easier I will just divide the recipe into the layers that are needed in the lasagna.

Things that will be needed for layering:

• Lasagna Pasta
• Mozzarella (shredded and sliced for the top)
• Parmesan
• Ground Beef (recipe below)
• Tomato Sauce (recipe below)
• Ricotta filling (recipe below)

Sauce Recipe

Prego Sauce

Garlic/ginger paste

Basil leaves

Thyme

Lemon

Black pepper

Salt

Add in all of the ingredients and cook. Keep in mind that the meat is going to be added into the sauce so you want to make sure that the sauce is slightly more than the meat.

Ground Beef Recipe

Ground beef

Tomato

Onion

Garlic/ ginger paste

Oil

Garam masala

Red chilli powder

Salt

In heated oil add onion garlic/ ginger paste. Then add in the beef and the spices. Then add in the tomato. Cook and then when it is cooked add the meat into the tomato sauce. Then this layer is complete.

Ricotta Filling

1 egg

15 oz ricotta cheese

1/2 cup shredded mozzarella cheese

Black pepper

Salt

In a bowl mix the ricotta cheese, mozzarella, black pepper, egg, and salt. This mixture is done.

Now, in the dish you are going to use to bake the lasagna in add 1/3 of the sauce/meat mixture. Then add the pasta layer. After that comes the ricotta cheese layer, but before moving onto the next layer sprinkle parmesan cheese on the ricotta cheese layer. After this layer is complete continue layering (sauce, pasta, ricotta, parm, pasta etc.) However when you get to your last layer of ricotta instead of layering pasta again just finish off with the meat sauce and then top with slices of mozzarella cheese.

Heat the oven to 475 degrees for 45 mins. If the mozzarella does not brown a little- change your oven setting to broil so that you get a nice looking dish!

Braided Bread with Filling

I really like this recipe mainly because its quick, looks impressive, and its really easy and versatile, Once you know the basics of this recipe you can substitute in things and dont have to follow the recipe precisely.

Dough

package active dry or fresh yeast

1 teaspoon maple syrup or honey

1 cup warm water

3 cups all-purpose flour

1 teaspoon salt

1 tablespoon extra-virgin olive oil (or regular oil)

(Let the dough sit for a while and let the yeast rise.)

*

I did 2 different fillings just to try different things both of them were a hit. You can play around with this.

Chicken Filling

Spicy Jack Daniels barbecue sauce (or any)

Mozzarella cheese

Chicken (cooked cubes)

Fresh cilantro

Red onion

Just mix the chicken and sauce into a bowl. Then after placing the chicken mixture onto the middle of the dough, add in the shredded mozzarella cheese, red onions and cilantro. Then thats it! Wait for it to bake. It takes around 25- 30 mins at 400 degrees. You can apply an egg wash on the bread if you wish, I did not. I used Pam's olive oil spray (after taking the picture). You could also leave it as is and it looks like good bread!

*

Fish Filling

Caramelized onion

Fish (cooked cubes)

Bihari Kabob Shan Masala

Water

Lemon

Tomatoes

Caramelize one onion. Then keep that aside. Get some uncooked tilapia cut into cubes. Heat up the saucepan, add some oil and let the fish cook. Then add some bihari kabob mix, eyeball it. Add in a little water and lemon. Let that cook. When you turn the heat off the fish should not be watery but it should have some thick sauce sticking to it. Place this mixture onto the dough. Then add in the caramelized onions to the mixture. Then to finish cut slices of a tomato and place those slices on top of the fish mixture and caramelized mixture.

*

After you roll out your dough and are happy with the looks of it place it onto some foil or baking sheet. Make sure whatever you use is sprayed with oil. Then, cut even slits on both sides of the filling with a knife. Starting at one end, fold alternating strips at an angle across filling. (The filling should be in the center of the dough)

Then that’s it! Wait for it to bake. It takes around 25- 30 mins at 400 degrees. You can apply an egg wash on the bread if you wish… I didn’t. I used Pam's olive oil spray (after taking the picture). You could also leave it as is and it looks like good bread!

Chili’s Boneless Buffalo Wings Recipe

I wanted to make something different for Iftar so I decided to make Chili's boneless buffalo wings. I usually use franks buffalo wing sauce as the marinade but you can make your own or use any buffalo wing sauce. I also sometimes use barbecue sauce as the marinade. Double dipping the chicken in the milk/egg mixture and then the flour gives the chicken a great crispy batter. Instead of a deep fryer you can put a lot of oil in a pan. Wait until it gets hot and then fry the chicken in the pan.

Chili’s Boneless Buffalo Wings Recipe

Ingredients :

• 1 cup all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1 egg
• 1 cup milk
• 2 chicken breast fillets
• 4-6 cups vegetable oil
• 1/4 cup Crystal or Frank’s Louisiana hot sauce
• 1 tablespoon margarine

Instructions :
1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.
4. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.
5. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
6. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.
7. As chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.
8. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.
9. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side.

Serves : 2-4 as an appetizer

Chicken 'Patties'

I spent part of my childhood in Pakistan and the flavors and tastes of amazing Pakistani fare is ingrained in my memory. One of the things I miss about living in Pakistan is tea time. Tea is an actual meal time, with tea being served with pastries like samosas and 'patties' from the neighborhood bakery.  'Patties' are puff pastry with delicious chicken of beef filling. The chicken patties are round while the beef ones are rectangular. Beef patties are pretty easy to imitate but the chicken filling recipe is a little harder to find. Recently, I've discovered the Pakistani food channel, which is amazing since I found this spot on recipe. Try these chicken patties as an appetizer, at tea time, or for iftar and enjoy the tastes of Pakistan.

Chicken Patties  

1 Package Puff Pastry

1 Chicken breast, boiled and shredded

1 Onion, finely chopped 

1 tsp Black pepper

1 tblsp Cilantro leaves

1 tbsp Mayonnaise

1 tbsp Oil

1 tbsp Tomato ketchup

2 tbsp Sour Cream

½ tsp Salt
1 Egg  

Heat oil in a pan and saute the boiled and shredded chicken for about a minute (I usually run the chicken through the food processor to get more of the authentic texture).  Now add the onion and cook until translucent. Then add the sour cream, mayonnaise, black pepper, salt and ketchup. The sour cream and mayonnaise will release water, but if the mixture is dry add about a 1/4 cup water so the flavors get a chance to blend. Cover the lid and ook till the water dries.  Roll the puff pastry and cut by using a round cookie cutter. Sandwich chicken filling between two round pieces of puff pastry. To seal the edges use water.  Brush the tops of the patties with a beaten egg. Bake at 350 for 15-20  minutes or until the pastry is puffed and the tops are golden brown. Serve with ketchup. 

Aloo Keema

Ingredients:

Onions

Ground Beef

Ginger- grate to about 1 tablespoon

Garlic- grate or chop finely to about 1 tablespoon

Chili Powder

Coriander Powder

Turmeric

Salt

2-3 Tomatoes quartered

2-3 Russet Potatoes peeled and cubed

Heat a medium to large saucepan on medium heat. Add onions and soften until transparent. Add beef, ginger and garlic and raise heat to medium high. Cook, stirring frequently until meat is fully cooked and all water has evaporated. Add 1 tablespoon each of Chili Powder (use the kind from Indian grocery stores if you want your Aloo Keema to be spicy- the regular grocery store ones aren't very spicy), Coriander Powder and Turmeric and 3 tablespoons of water. Add Salt to taste. Stir mixture thoroughly until all meat is evenly coated with spices. Add tomatoes, fold in and cook about 10 minutes on medium heat. Add potatoes and one cup water, let simmer and cook until potatoes have softened. Serve with fresh hot naan, or top it on a hot bowl of kichiri.

Noushejan! (Farsi for bon apetit)

Bolani

I would like to start by saying that the Bolani looks burnt but it was NOT. Also, I am a beginner so my recipes will tend to be pretty basic and straight forward. I hate measuring so most of the time I will just eyeball it, but I will give a rough estimate of the ingredients required in the recipe. However, the other bloggers on this site have a higher skill set and are way more advanced so please keep a look out for the people that are posting the recipes.

Bolani Recipe

The Dough

-3 1/2 cups all-purpose flour

-1 tsp salt

-1 tsp olive oli

-(start off by adding 1 cup) water

Filling

-2 medium potatoes

-chopped cilantro (to your liking)

-2 tbsp chopped scallions or green onions

-2 tbsp olive oil

-1 1/2 tsp salt

-black pepper (to your liking)

Start off by making the dough. It is pretty easy, just dump the salt and flour into a mixing bowl add water and turn the mixer on. You should see a ball starting to form and if you need to help the dough along add more water. Then while the dough is setting move on and start making the filling.

Microwave 2 medium potatoes and take them out when they are nice and tender. Add the scallions, cilantro, olive oil, salt and pepper to the potatoes and mash everything up together.

By this time the dough is ready. Now take out a rolling pin and work the dough. You want it to be thin because you want it to cook in the frying pan. It took me a little while to work the dough because it needed a little more water but it was good exercise so no complaints. I ended up adding about 1 tbsp of water to the dough while I was working with it to make the dough softer. You want to then flatten the dough into whatever shape you like, i shaped mine into rectangles and squares. Then you want to spread the filling on one side of the dough. You want to leave some room for the border so dont overwhelm the rim. Then fold the other half over and press the dough together so that it seals in the filling.

Now you are ready to cook the Bolani! Heat up your pan and add some oil into it. When the oil is hot add the Bolani to the pan. Thats about it, fry and enjoy!