What is Pakistani Mocha Latte?

A Mocha Latte is a flavored drink that combines coffee and chocolate together. It is often confused with MOCHA, which a high quality coffee bean from Yemen.

If you’ve read my post about Pakistani Whipped Coffee, then you know the origin of whipped coffee. A Pakistani Mocha Latte is just a twist on the regular whipped coffee which is made with sugar, water and instant coffee, beaten together to make a frothy milk texture. Mocha means coffee plus chocolate. And that’s really what this recipe is! Adding a little chocolate to the classic whipped coffee! But of course this one’s warm, unlike Dalgona (read more on the differences here.)

Ingredients for Whipped Mocha Latte

• Instant coffee powder – So if you’ve made whipped coffee before, you know it needs instant coffee. No other kind of coffee is going to work for this. You can use any brand of instant coffee.
• Water – Warm to hot water is ideal to make the perfect whipped coffee! This is the small amount of water that you will need to whip up your coffee.
• Sugar – You can use regular sugar or sugar alternatives as well. Sugar substitutes include: brown sugar, coconut sugar, honey and artificial sweeteners like Stevia. Keep in mind, that white sugar gives the best results but you can still get a pretty good amount of air in your coffee with sugar substitutes as well.
• Cocoa powder / Hot chocolate Mix – Regular and Dark cocoa powder, both will work perfectly well for this recipe. I personally like making this recipe with cocoa powder, but you can use a hot chocolate mix powder instead. Keep in mind, that hot chocolate mixes are already sweetened, so you will need to adjust your sugar accordingly.
• Cream – Mixing cream with cocoa or hot chocolate mix adds a layer of depth and smoothness to the mocha latte. You can use any cream you have at hand. Double, whipp, fresh, canned. You can also use non-dairy cream substitutes like cashew or coconut cream.
• Milk and water (half and half) – Once your mocha coffee base is ready, you can decide what you want to pour into it. Take equal parts of hot water and milk for this recipe. You can also do full milk if you want, or 3:1 milk and water ratio as well. You can also use non-dairy options instead.
• Chocolate (optional) – If you want to create a stronger chocolate flavor, you can even add a few tablespoons of grated chocolate in the mix. Any chocolate of your liking will work just fine. I didn’t use any this time.

How to make Desi Mocha Latte

STEP 1 – Whip the coffee

All you have to do is put almost equal parts of sugar, coffee and hot water in a mug and whip it up. You can use a milk frother to do this. If you are making a big batch, you can do the same step with an electric beater and use a large bowl instead.

STEP 2 – Make it Mocha

Now you are going to add your cocoa powder and cream into the whipped coffee and simply stir to combine. IF you want your coffee to taste more “chocolatey”, you can also add some chopped chocolate at this point. I’d suggest to go with some dark chocolate variety.

STEP 3 – Assemble

Warm up some equal parts milk and equal parts water. Pour it over your whipped mocha coffee and stir to mix well.

STEP 4 – Make it fancy

If you want, you can also add some whipped cream or marshmallows on top to give you hot chocolate feels. And then dust with some cocoa powder.

FAQS about Whipped Mocha Latte

Can I make a big batch of Mocha Coffee?

Yes, you can bulk prepare the whipped mocha coffee for a larger gathering. Just drop 2 tablespoons of mocha coffee mix in every mug when you are ready to serve, and pour your milk on it.

Can I make this Pakistani Mocha Latte into Iced Mocha ?

Absolutely. Of course that makes it Chocolate Dalgona. But besides the nomenclature, you can use cold milk and ice instead of hot milk.

How long can the whipped coffee stay in the fridge?

You can bulk prepare whipped coffee and keep it in the fridge for 4 to 5 days easy. Just make sure the bowl is covered properly with a lid or cling wrap.

How to make a lite version of the Pakistani Mocha Latte coffee

• Use sugar alternatives like Stevia, honey or coconut sugar. Or skip sugar altogether
• Go dairy free for cream and use cashew cream or coconut cream instead.
• Use nut milk, oat milk or soy milk instead of regular milk
• If you are cutting on caffeine, use the decaf instant coffee option.
• Use dark cocoa instead of hot chocolate mix

Other similar recipes for you to try

Pakistani whipped coffee
Apple Cinnamon Latte
Date and Melon Shake

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Pakistani Whipped Mocha Latte

A twist on the classic Pakistani Whipped coffee, made with chocolate, whipped coffee and hot milk.

Course Drinks

Cuisine South Asian

Prep Time 6 minutes minutes

Total Time 6 minutes minutes

Servings 1 serving

Calories 140kcal

Author Wajiha

Ingredients

• 1 tsp instant coffee powder
• 1 tsp sugar see notes
• 1 tsp cocoa powder or hot chocolate powder (see notes)
• 1 tbsp cream
• 1/2 cup warm water
• 1/2 cup warm milk

Instructions

• In a cup, add instant coffee, sugar and 1 tbsp of hot water. Use a milk frother to whip the coffee up until light, and fluffy. This will take about 2 to 3 mins.
• Add cocoa powder and cream. Use a spoon to mix everything together briefly.
• Pour a mix of warm water and milk. Stir to combine. Top it off with more cream, chocolate or instant coffee powder.

Notes

• You can use sugar alternatives like honey, stevia or coconut sugar.
• If you use hot chocolate mix, instead of cocoa powder, reduce the level of sugar by half.
• To make the recipe dairy free, use nut milks and coconut cream or cashew cream instead.
• You can use decaf coffee powder as well.

Nutrition

Serving: 1serving | Calories: 140kcal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 73mg | Sugar: 5g

The post Pakistani Whipped Mocha Latte appeared first on Butter Over Bae.

What is whipped coffee?

Whipped coffee is basically just coffee, sugar and water beaten vigorously to add air into the coffee. The coffee eventually turns a lighter “coffee color” and becomes fluffy and airy. You add this to your milk and water or half and half, and have a rather spectacular latte ready.

The whipped coffee goes by so many names; we’ll probably be here for another 4 minutes if I start listing all of them! The most popular one these days is “Dalgona coffee” which obviously my mom wasn’t amused by when I told her about it and here’s why. Growing up we just called it phitti hui coffee (meaning beaten coffee) since it was made by beating a spoon against a mug to give some air into the coffee.

So who is the real OG of whipped coffee?

Of course a year ago, tiktokers made whipped coffee go viral, which was basically just Dalgona Coffee, popular in South Korea. But whipped coffee has been around for wayyyyyy longer than that. It’s also known as Frappe in Greece, other than our “phitti hui coffee”. Our friends across the border call it an Indian Cappuccino. I also want to take this opportunity to mention that my mom calls it Desi coffee 😛

How is Dalgona coffee different from a Pakistani Latte

Lots of confusion around the internet revolving around this question. It’s simple. Dalgona coffee is served with whipped coffee on top of iced milk. Whereas a Pakistani latte is served as a standard warm drink by pouring milk on TOP of the whipped coffee.

Ingredients For Pakistani Latte/Phitti hui coffee

• Instant Coffee – The whipped coffee only works with instant coffee powder. You CANNOT use the regular ground coffee because it needs to be brewed before you can have it. Lots of instant coffee brands are available these days, the most commonly found is Nescafe, which is the one I use.
• Sugar – I’ve made this recipe with all kinds of sugars; brown, white, castor and coconut. And it works and whips up perfectly with all of them. If you are cutting out sugar from your diet, you can use a sugar alternative as well or skip it altogether. The results maybe a little different and the coffee may not whip up very stiff, but you’ll still get a decent amount of air in the coffee.
• Water – Warm to hot water is ideal to make the perfect coffee! It can also work with cold water but it will take longer to whip up.
• Half milk and half water – Once your coffee is whipped, you can decide what to pour in it. Ideal combination is equal parts of water and milk. You can also use nut milks instead of regular milk.

How to make Pakistani Latte

STEP 1 – Whip the coffee

All you have to do is put almost equal parts of sugar, coffee and hot water in a bowl and whip it up. You can use a milk frother to do this, or an electric beater or a stand mixer. Of Course you can go old school and use a spoon and use the whisking motion to beat air into the coffee, but I’d rather skip the arm workout tbh.

STEP 2 – Assemble

Drop the whipped coffee at the bottom of your mug. Now warm up some equal parts milk and equal parts water. Pour it over your whipped coffee and stir to mix well. Crush some instant coffee granules on top of your coffee and viola. Enjoy

You can also bulk prepare the whipped coffee for a larger gathering and keep leftover in the fridge.

Tips on making the best whipped coffee

• Use hot water for faster results while whipping the coffee
• Use an electric beater or a milk frother to beat air into the coffee rather than beating it by hand.
• Scoop the whipped coffee in the mug first and THEN pour your half and half over it. Use a spoon to mix the whipped coffee to allow the whipped coffee to infuse with milk and water
• Use a bowl to whip the coffee rather than a mug, more area will allow air to be incorporated better and quicker

How long can the whipped coffee stay in the fridge?

You can bulk prepare whipped coffee and keep it in the fridge for 5 to 6 days easy. Just make sure the bowl is covered properly with a lid or cling wrap.

How to make a lite version of the Pakistani Whipped coffee

• Use sugar alternatives like Stevia or coconut sugar. Or skip sugar altogether
• Use almond milk or soy milk instead of regular milk
• If you cutting on caffeine, use the decaf instant coffee option.

More Drink Recipes to try

Apple Cinnamon Latte
Date and Melon Shake
Lemon Ginger Iced Tea
Saudi Champagne

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Pakistani Latte / Indian Cappuccino

A South Asian style of whipped coffee served over warm milk and water.

Course Drinks

Cuisine South Asian

Prep Time 4 minutes minutes

Total Time 4 minutes minutes

Servings 1 serving

Calories 41kcal

Author Wajiha

Ingredients

single serving

• 1 1/2 tsp sugar or according to taste
• 1 1/4 tsp instant coffee
• 1 tbsp hot water

Multiple servings (15 servings)

• 1/2 cup instant coffee
• 3/4 cup sugar
• 3/4 cup hot boiling water

Instructions

Single Serving

• Add coffee, sugar and hot water in a mug. Whip it with a milk frother, hand beater or manually with a spoon. Beat it for about 3 to 4 mins. The coffee will become light and air and create soft peaks.
• Warm some water and milk.
• Pour the water plus milk over the whipped coffee. Stir to mix coffee with liquid.
• Crush some instant coffee on top and serve immediately.

Bulk preparations

• Add coffee, sugar and water in a large bowl and use an electric mixer or a stand mix to beat the coffee. Beat the coffee for 5 to 7 mins or until you get soft peaks of coffee mix.
• Drop 2 tablespoons of the whipped coffee into each mug.
• Pour hot water and milk mix over the whipped coffee. Stit with a spoon. Add more whipped coffee or sugar if needed.
• Crush some instant coffee on top and serve.
• You can also serve whipped coffee, milk, sugar and water separately to allow your guests to create their own lattes.
  

Notes

• You can use full milk instead of milk plus water.
• You can add more sugar according to taste
• The bulk whipped coffee can last in the fridge for upto 5 to 6 days.

Nutrition

Serving: 1serving | Calories: 41kcal | Carbohydrates: 10g | Sodium: 1mg | Sugar: 10g

The post Phitti hui Coffee – Pakistani Whipped Coffee appeared first on Butter Over Bae.

Bonus: Perfect for those “breakfast for dinner” kinda days too!

Easy step by step khageena

Khageena or egg bhurji is one of those very upfront, no-brainer recipes. So even if you aren’t familiar with Indian or Pakistani style of cooking, you will still nail it!

Typically prepared in a wok, khageena can also be made in pan. It’s a little heavy on the onions which gives it that texture and bite!

You start by sauteing the onions in a little oil and allow it to turn translucent.

Once your onions turn translucent, you add in green chilies and all the spices. Pakistani or Indian spices are raw and strong. So you need to let it cook or temper it in the oil for about a minute or two before proceeding to the next step.

Add finely chopped tomatoes and let it cook for about 2 mins. Most khageena recipes don’t use tomatoes. But my family recipe includes 1 small tomato in the scrambled eggs, and I looooove the slight acidity it adds to the whole dish.

When your tomatoes are softened up, ever so slightly, add your eggs and chopped coriander.

TIP: Always break eggs separately in a bowl to check if they are ok and have no brown spots in the egg whites.

After adding eggs, slowly stir through the eggs with a spatula for a minute or 2 or until the eggs looks cooked and you can see oil on the sides.

Serve hot with toasted bread, parathas or buns!

Some Khageena FAQs

Can I add more veggies to this scrambled eggs recipe?

Absolutely! The most complimentary veggies to add to this recipe are spinach and fenugreek leaves. You can skip the coriander and add another green of your choice. You can also add shredded carrots.

Is this recipe too spicy?

That is a subjective question. But I’d say by someone who eats spicy food, that this dish is NOT that spicy. But you can skip the green chilies the first time you make it, just to be safe.

How do I add more seasoning?

Never over season this dish, the spices and salt can get strong very quickly. So I’d say stick to the measurements mentioned in the recipe card, and if you feel like its not spicy enough or seasoned well, then you can a bit of salt or red chili flakes after the eggs are done.

Can we eat the khageena later?

All cooked eggs like this scrambled eggs or shakshuka etc are best eaten fresh. But you can refrigerate it overnight and eat it the next day. I wouldn’t keep it in the fridge any longer than that.

Can I make this recipe in less oil?

One of the key ingredients in this recipe is the quantity of oil. My personal suggestion would be to use the exact quantity, and remove the eggs on a kitchen towel that would allow to soak up any extra oil. But if you really are on a calorie budget, you can decrease the oil levels, however, it will definitely alter the taste a little bit.

Other Egg/Breakfast recipes

Shakshuka
Aloo ki tarkari (potato curry)
Chickpea curry
Easy soft Pancakes
Khara masala keema (breakfast mince)
Date and Melon Smoothie

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khageena

Khageena is a Pakistani dish that is essentially a spicy scrambled eggs recipe eaten for breakfast with flatbreads. It is also known as anda bhurji or egg bhurji in India

Course Breakfast & Brunch

Cuisine South Asian

Prep Time 7 minutes minutes

Cook Time 10 minutes minutes

Total Time 17 minutes minutes

Servings 2 servings

Calories 367kcal

Author Wajiha

Ingredients

• 3 eggs
• 2 medium onions slices
• 1/4 cup oil
• 1/4 tsp turmeric powder
• 1/4 tsp red chili flakes
• 1/4 tsp red chili powder
• 1/4 tsp salt
• 2 green chilies cut into smaller pieces
• 1 small tomato finely chopped
• 1/2 cup coriander chopped finely

Instructions

• Break 3 eggs in a bowl and set aside.
• Add oil in a pan along with sliced onions. Saute the onions for 3 to 4 mins at medium flame, or until they turn translucent.
• Add in your green chilies, spices. Saute for another 2 mins.
• Add tomatoes and allow it to soften for 2 mins.
• Add the eggs in the pan and let it sit for 2 mins before mixing with a spatula.
• Cook the eggs for another 2 mins and add chopped coriander. Mix well.
• Drain all the excess oil on a towel paper and serve the eggs with paratha or bread.

Notes

Remove the green chilies if you don’t eat spicy food a lot.

Nutrition

Serving: 1serving | Calories: 367kcal | Carbohydrates: 28g | Protein: 15g | Fat: 39g | Saturated Fat: 4g | Polyunsaturated Fat: 33g | Cholesterol: 279mg | Sodium: 132mg | Fiber: 12g | Sugar: 8g

The post Khageena – Pakistani spicy scrambled eggs appeared first on Butter Over Bae.

You don’t need to sit and spent an entire day in the kitchen rolling out parathas to freeze. You can simply use the leftover roti/chapati dough every other night and use it to freeze parathas. I roll out 1 or 2 parathas every time I have said leftover atta. And before I know it, within a month I am looking at a stack of fresh homemade 30 40 parathas, which btw is a LOT! and perfect if you are meal prepping for Ramzan (Muslim fasting month)

FAQS

Can you freeze fully cooked paratha?

Fully cooked parathas usually don’t do well in the freezer and somehow or the other, their taste, texture and softness doesn’t last. Unfortunately my friends, I’d have to say NO to this.

Is frozen paratha good for health?

The parathas you get in the store are normally made from the same dough they make puff pastries from. This is because, they need a large quantity of fat to keep commercially produced parathas soft on the inside and crispy on the outside. Even if they offer you whole wheat options, they are still giving you a ton of butter with it. Since paratha is something us brown folks consume on a regular basis, buying the store bought ones might not be such a good idea. Ofcourse, the one you freeze yourself at home is wayyyyy better, infact its nutritious! Using good quality organic ghee, and wholemeal wheat flour, your homemade parathas can be a good source of Vit B, fibre and good carbs. Plus no added preservatives is always a bonus

How long can I freeze the parathas for?

They can last upto 2 months in the freezer and sometimes 3. Beyond that, they might be subjected to freezer burns because alas, we aren’t using a truck load of butter/ghee in them, so the shelf life is limited.

Can I use oil instead of ghee?

You can most definitely use oil instead of ghee, but then opt for freezing method 2 for better results. (see under freezing section)

Ingredients

• Chakki Atta (Wholemeal wheat flour) – Chakki Atta is the best option to make parathas or rotis and is the choice of flour in most brown households for all types of flatbreads. It is definitely more nutritious than all purpose flour. Please note, Chakki Atta is different from the regular whole wheat flour you get in American grocery stores. So if you want to make authentic parathas, look for chakki atta specifically. You can find them in Asian grocery stores.
• Salt – Goes without saying but your parathas need seasoning too. A few pinches of salt ar enough to add flavor to your flatbreads.
• Water – Room temperature or lukewarm water works best for kneading the dough.
• Melted Ghee (clarified butter) – We are going to need ghee in the dough as well as while rolling and folding the parathas. I prefer using melted ghee because you end up using less this way. Since so many steps involve applying layers of ghee, you will end up using more than a tbsp per paratha is you use solidified ghee. If you want, you can use oil too, but the results may vary with it.

Prepare Dough

For preparing the dough, you can use a stand mixer with the hook attachment or simply do it by hand. There’s a small video tutorial at the end of this post too!

Start with flour, salt and melted ghee. And allow the ghee to spread evenly throughout the dough. Then slowly starting adding water until your flour is fully combined. You are NOT kneading at this point. Simply allowing all the flour to soak up water and form a dough. It may seem crumbly or not smooth, which is fine! Trust the process!

Cover the dough with cling wrap and let it rest in the fridge for 30 to 40 mins. This allows the gluten in the dough to be activated and makes kneading much easier.

A well rested, cold dough is easier to work with and gives you a
good paratha/roti texture.

Take out your dough from the fridge and now knead it for about 5 to 6 mins with your fists. You will eventually get a uniform smooth dough, that springs back a little when you poke it. Now you can decide to roll out the parathas straight away or keep the dough back in the fridge, where it can last for 5 days.

Instructions

Rolling out Parathas

STEP 1 & 2– Divide your dough into smaller segments and make small dough balls from your dough. Coat with lose flour before placing them on the countertop.

STEP 3– Flatten the dough balls by pressing them with the palms of your hand. Flatten them as much as you can with ease. Sprinkle more flour on the dough discs if they become too sticky. Use a rolling pin to flatten out one dough disc into a medium disc shape. The shape doesn’t need to be perfect. Just a rough round shape is good enough.

STEP 4 – Use a brush and cover the surface of the disc with ghee. Sprinkle some lose flour on top of the ghee and start folding as shown in the pictures below

STEP 5 & 6 – Lift one edge of the disc and fold towards the centre. Now do the same on the opposite side to form a burrito.

STEP 7 – Use the brush and cover the surface of the exposed top of the paratha and sprinkle some lose flour again.

STEP 8 – Bring in one of the open ends of the paratha towards the centre and bring the other to overlap the first one to form a square.

STEP 9 & 10 – Coat the square dough with flour again and roll it out to form a square paratha. Sprinkle lose flour again if the dough becomes sticky. Parathas are thicker than rotis when rolled out.

How to freeze paratha

There are 2 methods to freeze parathas, you can use whichever one you find easier. For both methods, you will needs sheets of butter paper or wax paper, and a ziplock bag or an airtight box.

METHOD 1 – FREEZING RAW PARATHAS

In this method, you simply brush some melted ghee on either side of the rolled out paratha and place them on a sheet of wax paper. Add another layer of wax paper and layer the rolled out parathas this way Keep the tray in the freezer to turn the parathas solid. Once they harden up, transfer them into a ziplock bag and store for upto 2 months

METHOD 2 – FREEZING SEMI COOKED PARATHAS

Another approach is to half cook the paratha before freezing. Heat a pan and cook the paratha on one side long enough to see the color of the paratha change on top. When that happens, remove the paratha and keep on the side to cool down. Stack the parathas with wax papers in between each paratha and since these aren’t delicate, you can directly put them in a ziplock bag and freeze (for upto 2 months)

Cooking Frozen paratha

You don’t need to thaw frozen parathas. Simply place the solid paratha on a hot pan and brush a little ghee on all corners. Flip over when the top changes color. Brush ghee on this side too and flip over when the bottom gets nice golden brown color all around.

Enjoy with your favorite curries, kebabs.

Expert Tips

• Make sure your ziplock bags are sealed properly. You can use a box or a zipper bag to store your parathas but it needs to be airtight. The freezerburn from being exposed in the freezer is real and will make your parathas hard when you make cook them.
• Always use oil or ghee in the dough when making frozen parathas.
• Sprinkling flour on ghee while folding the paratha gives it better layers and makes it flaky.
• Label your bags with dates of when you started adding parathas to it, so that you have a rough estimate of when your parathas will expire.
• You can prepare a big batch of parathas to freeze together all in one go or do it in increments, every other night when you are making fresh parathas, just roll out 1 or 2 extra and freeze!
• On those lazy days, bring out some frozen dam keema (slow cooked beef mince) or frozen chicken curry from your stock, pair it with your frozen parathas, and you have to hardly spend 10 mins in the kitchen max to serve food.

Similar Tutorials

How to make crispy fried onions for curries
How to make Chili oil

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How to freeze parathas

Parathas are fried flatbreads from India / Pakistan. Follow these instructions to make parathas from scratch and freeze them for future use

Course Side Dish

Cuisine South Asian

Prep Time 40 minutes minutes

Cook Time 5 minutes minutes

Total Time 45 minutes minutes

Servings 8 parathas

Calories 237kcal

Author Wajiha

Equipment

• 1 Rolling Pin
• 11 sheets of wax papers
• 1 ziplock bag or airtight container

Ingredients

• 3 cups Chakki Atta Flour wholemeal wheat flour see notes
• 2 tbsp melted ghee clarified butter for dough + 3 tbsp for layering
• 1½ cup warm Water or as needed.
• 1/2 tsp salt
• more ghee needed if cooking on the spot

Instructions

• In a bowl, add flour, ghee and salt. Mix well.
• Now add water gradually and knead the dough as you go. You can do this manually by hand or use a stand mixer with the hook attachment.
• Once your dough is mixed, don’t knead any more. Transfer the dough into a clean bowl, cover it and refrigerate for about 15 to 20 mins.
• Bring out the dough and now knead for 5 mins with your fists. Knead till you get a smooth dough.
• Make small dough balls from your dough. And keep placing them on a surface that has been sprinkled with flour.
• Flatten the dough balls by pressing them in the palms of your hands. Flatten them as much as you can with ease. Sprinkle more flour on the dough discs if they become too sticky.
• Use a rolling pin to flatten out one dough disc into a medium round shape.
• Use a brush and cover the surface the rolled out dough with ghee.
• Lift one edge of the disc and fold towards the centre. Now do the same on the opposite side.
• Your paratha should look like a log right now. Use the brush and cover the surface of the exposed top of the paratha.
• Bring in one end of the paratha towards the centre and bring the other to overlap the first one to form a square.
• Dust the square dough with flour and roll it out to form a square paratha
• TO FREEZEMETHOD 1 – RAW PARATHA
• In this method, you simply brush some melted ghee on either side of the rolled out paratha and place them on a sheet of wax paper.
• Add another layer of wax paper and layer the rolled out parathas this way
• Keep the tray in the freezer to turn the parathas solid.
• Once they harden up, transfer them into a ziplock bag and freeze.

METHOD 2 – HALF COOKED PARATHA

• Heat a pan and cook the paratha on one side long enough to see the color of the paratha change on top.
• When that happens, remove the paratha and keep on the side to cool down.
• Stack the parathas with wax papers in between each paratha and since these aren’t delicate, you can directly put them in a ziplock bag and freeze
  
• COOKING
• You don’t need to thaw frozen parathas. Simply place the solid paratha on a hot pan and brush a little ghee on all corners.
• Flip over when the top changes color.
• Brush ghee on this side too and flip over when the bottom gets nice golden brown color all around.
• Serve with your favorite curry or kebab.
  

Notes

• Chakki atta or wholemeal wheat flour is different than regular whole wheat flour, you can find it in Asian grocery stores. Most bags also have pictures of roti or paratha on it.
• If you don’t want to roll out parathas straight away, keep the kneaded dough back in the fridge where it can last upto 5 days
• Your frozen parathas can last 2 months.
• IF you want to use oil instead of ghee, go for method 2 of freezing.
• You can use any other folding method than the one mentioned in the this post as well.

Nutrition

Serving: 1serving | Calories: 237kcal | Carbohydrates: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 179mg

The post How to make Frozen parathas at home appeared first on Butter Over Bae.

What are Cheese Chicken Kababs?

“Kabab”, which is spelled in many difference ways ( kebap, kabob, kebob, or kebab) simply means piece of meat or vegetable thread onto a skewer and grilled. It is a traditional style of cooking in the Middle East, Eastern Mediterranean, and South Asia. In South Asia, kababs also refers to patty style appetizers, like spinach and potato cakes.

The chicken cheddar kebab is a fusion variation of its traditional counter part : The chicken seekh kabab. They are made with mince and shaped into long kababs on skewers. Usually made on an open grill, you can get the perfect results at home on a stove top.

Traditionally, when “cheese” is used in Indian and Pakistani food, it is usually Paneer i.e Cottage cheese. Whenever European style cheeses are used in Desi cooking, it automatically becomes a style of fusion food. Although, most mainstream Indian Pakistani food now, use European style cheese in a lot of recipes.

I was going through my recipes and realised I haven’t made any traditional skewer style kababs for the blog, which is ironic because we make SOME form of kebabs almost every week! So here it is, in all its glory and simplicity the chicken cheddar kababs.

Ingredients you need to make the kebabs

Here are the 12 ingredients you will need to make Chicken cheddar kebab, plus some notes on ingredient selection.

• Ground Chicken – I’ve used chicken mince from my local store but you can make your own by adding boneless chicken into a food processor, which is better in any case. For using other types of meat, read the FAQS below
  
• Coriander and Mint leaves – Substitute mint leaves with more coriander if you don’t have any or the other way round. If you are one of those who don’t like coriander, substitute with parsley.
  
• Red and Green chilies – The red and green chilies I’ve used for this recipe are called “Indian Chilies” or “karhayi”chilies in Pakistan. Theyare mild as compared to Serrano or Bird’s eye chilies. I’d recommend using Jalapenos if you can’t find these. You can also use Red bell peppers instead. Ofcourse, if you can’t find any, skip the red chili altogether and add more green instead.
  
• Onions and garlic – I’ve used red onion for this recipe, but use any that you have at hand. To keep the moisture minimum, I’ve used chopped garlic instead of paste. You can use garlic powder too if you want too.
  
• Powdered Spices and Seasoning
  • Paprika – You can substitute with Kashmiri lal mirch if you want
  • Blackpepper – Bring out the perfect balance of spices in this recipe.
  • Garam masala powder – This bring out the earthy flavor of the recipe. Use Allspice powder instead or skip it entirely
  • Salt – Adequate amount of salt is important to bring out the flavor in your recipe. Remember, when seasoning kababs, you are also seasoning all the additives, like eggs and herbs etc. which is why don’t be stingy with that salt.
    
• Cheese – For this recipe, you need non-stringy cheese with a mild flavor of its own. I’m using mild English Cheddar because that’s what my family likes. Feel free to use any according to your taste. Sharp Cheddar, Emmental and Monetery Jack are all excellent options! (See more about cheese selection in the FAQS section)
  
• Egg – The egg helps in adding a little binding and tenderness to the kebabs.
  
• Breadcrumbs – All good kababs need “fillers”. These are ingredients that give body to the kebab while avoiding shrinkage, that happens when you grill any kind of mince meat. Homemade or store brought, both breadcrumbs work!
  
• Oil – You only need oil for panfrying, air frying and coating your hands while shaping the kababs.

How to make and shape Cheese Kababs

Click Here to watch steps in a Reel I made for these kebabs

STEP 1 – Make the kabab mixture/dough

• To do so, you simply chuck all your herbs and onion into a food processor and process until its nice and finely chopped.

• Then you need to squeeze out all the water from the mixture. I wear gloves while doing this, because my skin is senstitive to garlic. You can also use a nutmilk bag or a cheese cloth to do this.

• Add the herb mixture and all the other ingredients in a bowl and knead them by hand. A stand mixer with a paddle attachment would also do the job.

• I add cheese last so that it gets less time while being kneaded. This avoid cheese to soften up from the heat of our hands.

STEP 2 – Shaping the Kebabs

• To divide the mixture into equal portions, use a tablespoon or an icecream scooper. Scoop out small portions on to a plate.

PROTIP
I find the easiest way to shape these kababs are when they are cold. So after portioning, I stick the plate in the freezer for about 15 mins before shaping. This makes the mixture firm and easy to handle

• To shape the kababs, grease the palm of your hands with oil so that the mixture doesn’t stick. Shape them into thick cigars by squeezing and rolling them in your palms.

• Then you insert a skewer on one end of the kabab.

NOTE:
I am using a makeshift skewer aka straw for this step. You can use the regular metal ones or wooden sticks too. I shape the kebab around the straw some more and pull it out. IF you are
using a wooden or metal skewer, you can also leave the kababs on it and grill it as is.

• Shape all the kebabs, pull out from the straw and prepare to pan fry.

STEP 3 – Cooking the kebabs

• I panfry these kebabs at medium heat for 3 to 4 mins, tossing and flipping for even browning.

NOTE:
Avoid overcooking the kebabs as it will lead to dry hard kebabs and burnt cheese.
Chicken mince cooks very fast, don’t worry about it being raw.

Best Cooking Method for Chicken Kababs

In order of the best results:

1. On an outdoor charcoal grill – This is usually how restaurants make skewer kababs.
2. On the stove – Pan-frying or grilling is the best indoor way of making these, in my opinion
3. In an Air-Fryer – Less oil than pan frying, but similar results taste and texture wise.
4. In the Oven – Easiest to do, but definitely not as tender as the pan-fried ones

FAQS

Can I make this recipe with any other meat?

Sure! You can make this recipe with beef, lamb or mutton. You will need to add 1 inch chunk of ginger in your herb mix. And your grilling / pan frying time would increase to 6 – 7 mins. DO NOT skip the skewers for beef kebabs, as it can shrink a lot without it. I would say this, beef kababs require a special set of instructions and tips that would go beyond the scope of this post but hopefully I should write one soon on just Beef cheese kababs.

Why does my cheese melt and burn in the pan?

When I posted this recipe on Instagram, most of you have had this issue with other cheese kababs recipes you’ve tried. This is something you can’t avoid completely. There will be some oozing whenever there is cheese incorporated in kabab and when the kabab has no coating. But we can minimize it by a LOT

1. Using Pre-Shredded Cheese
   
   Pre-shredded cheese packs you get in stores are actually better for this recipe! Those packs use corn flour to coat the cheese strands and this helps in stabilizing your cheese while frying and not ooze out and burn
   
   IF you are shredding cheese yourself at home, coat them with 1/2 tsp of cornflour and freeze before using for the kababs for BEST results! You can apply this tip for any recipe kabab recipe that uses shredded cheese in the mixture.
   
   
2. Avoiding Over-browning or Overcooking
   Most of the time, if you are pan frying the kababs longer than needed, the cheese WILL melt and ooze out regardless of how good they were coated with cornflour. Make sure you are not cooking them longer than instructed.

Can I make the kababs without egg?

Some of my readers avoid consuming egg so I’ve tried the recipe for you all without eggs too. You can skip the egg and add an extra half onion instead for similar results.

Can I freeze Chicken Kebabs? And for how long?

Yes! Absolutely! To freeze the kababs, pan fry them for 2 mins or until they change color. Let the kababs cool, transfer them into ziplock bags and freeze for upto 2 months. Freezing the kababs raw is not such a good idea, because they leach out moisture that way and you end up with dry kebabs when you fry them eventually.

Can I shape the kababs without the skewers?

The hole provides an airvent. When you grill the kebabs, they shrink towards the pan, which makes the hole bigger but overall preserves the shape of your kebabs. You can still shape the kebabs without a skewer but you might see minor reduction in size of the kebab once cooked.

Why does my kebab become sticky and hard to handle?

One answer – Moisture. If your mixture is holding a lot of moisture, it will become difficult to handle and shape. Here are a few things that help

• Ground the chicken yourself from a breast or thigh fillet instead of buying mince.
• Squeeze out water from the herb mixture to reduce overall water content
• Freeze the kebabs for a few minutes before shaping.
• Last resort is to add more bread crumbs to increase binding.

Serving Suggestions

These kababs are a meal on their own honestly! I love the fact that they are so uni-cuisine. The flavors are so neutral that they go well with everything! Here are a couple of my favorite pairing

• A simple kebab platter with Mint Chutney, and sliced onions on the side
• Serve with boiled rice and lentils for lunch.
• Serve with masala dal and roti or flat bread.
• And My personal favorite! for kebab wraps with more cheddar, onions and lettuce and a tortilla to go with
• You can also always go simple with a side salad.

More kababs like this

Chicken vegetable Oats kabab
Handi Kabab
Asian chicken meatballs
Potato and spinach cutlets

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Chicken Cheddar Kabab

Soft and tender skewer chicken kababs made with simple spices, herbs and cheddar

Course Appetizer, Side Dish

Cuisine Fusion Food

Prep Time 30 minutes minutes

Cook Time 6 minutes minutes

Freezing time 15 minutes minutes

Total Time 51 minutes minutes

Servings 16 kababs

Calories 125kcal

Author Wajiha

Ingredients

• 500 gm chicken mince
• 1/4 of a bunch of a cilantro pack coriander
• 1/3 cup mint leaves
• 3 whole Indian Red chilies see notes
• 3 whole Green chilies see notes
• 1 small onion
• 6 cloves garlic
• 1 teaspoon Paprika
• 2 teaspoon blackpepper powder
• 1 teaspoon garam masala powder See notes
• 1½ teaspoon salt or to taste
• 1 tablespoon breadcrumbs
• 1 large egg
• 1½ cup shredded sharp Cheddar cheese 120 gm (see notes)
• Cooking Oil for coating and grilling

Special equipment

• Skewers / BBQ sticks / Drinking straw

Instructions

• Making kebab mixture
• In a food processor, add cilantro, mint leaves, onion, garlic, red and green chilies. Process until they are finely chopped.
• Wear a glove and squeeze all the liquid out of the chopped mix. You can also use a nutmilk bag or a cheese cloth to do this. Discard the liquid.
• In a bowl, add the chopped mixture and all the remaining ingredients except oil and cheese. Mix or knead to make a uniform kebab mixture.
• Add cheese at the end and mix until fully combined.
• 
  Shaping the Kebabs
• To divide the mixture into equal portions, use an icecream scooper or a tablespoon. Place each scoop of mixture on a plate.
• Put the plate in the freezer for 15 mins and then take it out for shaping
• Pour 3 to 4 tablespoon oil in a cup and use some to grease the palm of your hands.
• Take a portion of mixture and use the palm of your hands to roll it into a rough cigar shape.
• Insert a thick skewer (or straw or wooden bbq stick) through one tip of the cigar and bring out on the other side.
• Use the palm of your hands to perfect the shape of the cigars.
• Carefully remove the kabab from the skewer by sliding the skewer out and placing the kabab back on the tray.
• IF you want to cook the kababs with the skewers then leave the skewers intact.
• 
  Cooking the KababsOn the Stove (Gas or Electric)
• For pan frying, place a large nonstick or cast iron skillet over medium heat on the stove. You can also use a grill pan.
• Add oil to cover the base of the skillet.
• When oil becomes hot (3 to 4 mins), add kababs to the pan without overcrowding it.
• Use a straight spatula or tongs to turn the kababs frequently, allowing all sides to turn golden brown evenly.
• Cook for a total of 5 mins.
• Transfer kababs to your serving dish once they are done.
  

In the Air fryer

• Line the airfryer tray with parchment paper.
• Place kebabs in a single layer and use cooking spray grease them.
• Air-fry at 200 C (400 F) for 3 mins.
• Then flip the kebabs and cook for another 3 mins.
• 
  Oven-Baked
• Preheat the oven to 200 C (395 F)
• Line a sheet pan with parchment paper, greased with butter or oil
• Place the kabab on the pan and place it in the middle rack of the oven. Turn on the top heat (broiler) on High (550°F/287°C).
• Bake for a total of 8 mins, flipping the kababs at 5 min mark.

Notes

• The fresh red and green chilies I’ve used are large and mild. You can use Jalapenos if you can’t find medium sized green chilies. You can also use a piece of red bell pepper if you can’t find red chilies.
• I have used mild English Cheddar, but you can use any that you like, Sharp Cheddar and Monterary Jack both go well with this recipe. Pre-shredded cheese is better for this recipe because those cheeses are covered with a layer of cornflour

Nutrition

Serving: 1kebab | Calories: 125kcal | Carbohydrates: 6g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 228mg | Fiber: 1g | Sugar: 4g

The post Cheddar Chicken Kabab appeared first on Butter Over Bae.

Melons are generally mildly sweet fruits and for this recipe Muskmelon and it’s varieties are the best. With so many different types of melons out there, it can be kind of confusing which ones to chose.

Any type of Musk Melon can be used for this recipe, depending on where you live. You can use:

• Galia melon (also known as Sarda in South Asia)
• Cantaloupes – this is the one I’ve used
• Persian Melon
• Christmas Melon
• Honey Dew
• Casaba

Other fruity drink recipes:

Apple Cinnamon Latte
Saudi Champagne

Substitutions and Remixes

Ingredient Substitutes

• Use nutmilks instead of regular milk if you are on a dairy free diet. You can also use Soy milk or rice milk if you have any nut allergies.
• You can also skip vanilla ice cream and use Greek yogurt instead for a more low-calorie alternative.
• You can use natural sugar syrups like agave nectar or maple instead of sugar and dates.

Spice up the Melon shake

• Pack more nutrient by adding just a little spinach to the mix.
• Sprinkle some roasted crushed flax seeds to add a slight crunch and nutrition to the drink
• You can also add more flavoring to the drink by adding 1/2 tsp of cinnamon powder.

How long will the milkshake last for?

Well, if you taste it, it’ll be gone immediately! ok fine! Kidding. It can last for upto 2 days in the fridge. If you plan to drink it later, keep it in the fridge immediately.

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Date & Melon Shake

A sweet and delicious cooler made with melon, dates, milk and icecream

Course Drinks

Cuisine International

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 317kcal

Author Wajiha

Ingredients

• 4 to 5 dates
• 1 cup of cut up melon cubes
• 1 cup of milk
• 4 ice cubes
• 2 scoops of regular vanilla ice cream additional 2 scoops for toppings
• Extra Sugar or honey to taste optional

Instructions

• If the dates that you are using are hard (like ajwa etc), soak them in boiling water for 15 mins before making the shake.
• De-seed the dates
• Add all the ingredients in a blender and blend till all the ice cubes are crushed.
• Taste to check sweetness. Add sugar or honey if needed.
• Serve in glass with additional scoops of icecream. Drink cold.

Notes

Use soft sweet variety of melon for this shake for best results.

You can keep the shake in the fridge for 2 days.

Nutrition

Serving: 1g | Calories: 317kcal | Carbohydrates: 52g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 39mg | Sodium: 131mg | Fiber: 3g | Sugar: 42g

The post Date & Melon Shake appeared first on Butter Over Bae.

Bonus: Ready within 30 mins!

This type of seasoning gives a very subtle flavor to the keema. It also has yogurt and steamed onions and tomatoes in there. We eat this for breakfast/dinner with paratha and yogurt. Also goes really with a dollop of labneh and khubs. Also, super versatile in its entirety: you can use the left over keema to make a rather kickass puff pastry filling or a samosa filling. My feelings for this is very similar to how I feel about Dam ka keema….GIVE ME MORE!

How to make Khara masala beef keema

Here’s an overall view of all the spices and condiments you will need to pull this recipe off. If some of the elements are missing, we can still work with it. I’ve given a list of substitute at the end of the post.

The 3 ground spices

This recipe needs 3 spices that are grounded (koota hua). This includes cumin, coriander seeds and black peppercorns. Use a grinder to grind cumin seeds and coriander seeds together coarsely. Grind black peppercorns separately or use a pepper grinder.

Cooking the keema (ground beef)

Don’t be overwhelmed with the extra number of pictures I took for you guys. It still takes only 30 mins 😛

For this recipe I’ve used chopped garlic instead of paste because that brown garlic bits complement the whole dish really well. I saute the whole spices and garlic for a bit in ghee and then toss in my meat. I prefer ghee for this recipe for the aroma it holds, but its perfectly fine to use oil instead.

Always let the meat cook a little bit first before adding spices. I alwayssss go on about it but trust me this is important! Evaporating all the liquid from the meat is important to get rid of smells from the meat.

After that, add in those beautifullll looking trio of white, red and green. The onions and tomatoes in this recipe aren’t going to be cooked all the way through like you do in a curry base. Instead, they are only going to be steamed for a bit, so that they are soft but still visible, and retain their individual flavors. Which is why we add it later and not at the beginning.

The yogurt goes in, along with the tomato, onion and coriander.

TIP: Make sure your yogurt is at room temperature and beaten properly to avoid curdling.

Mix everything together and cover the pot with a lid. Let all the water from the veggies and yogurt release and cook the meat.

It takes roughly about 15 mins for all the liquid to evaporate. When all the liquid from the keema evaporates, you will see oil/ghee separating on the side. This is when you cover the pot once again and let it simmer at really low flame for 10 mins. Called “dum pe pakana” in Urdu

Look at those gorgeous array of colors in that pot! For this recipe, the garnish comprises of ginger slivers, more coriander and lemon/lime juice. That added freshness from these ingredients make this recipe a hit almost instantly!

Serve it with your choice of flat bread, and yogurt on the side.

Is it freezer friendly?

ABSOLUTELY! Just hold the garnish, let the keema cool down and drop it in a bag to freeze. It can also last for upto 5 days in the fridge.

Alternates, Fixes and Remixes

Substitutes.

• Parsley can be used instead of coriander/cilantro leaves.
• You can also use canned tomatoes instead of fresh tomatoes in emergency
• If you don’t have all the whole spices, you can use 1 tsp of garam masala powder instead.
• You can use any whole red chilies available. long or round. You can also use 2 tsp of red chili flakes instead if you can’t find whole red chilies.

Fixes

• The recipe is overall mild and not spicy (to us). But if you still feel it’s a little spicy, you can go ahead and add a little more yogurt to balance it out.

Remixes

• Swap grounded beef for any other that you like. Use chicken, or mutton or lamb.
• Use fresh fenugreek leaves or spinach leaves instead of coriander leaves.
• Add star anise and nutmeg to the whole spices.

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Khara masala beef keema (whole spice beef mince curry)

An aromatic and mildly seasoned minced beef cooking in whole and crushed spices and yogurt.

Course Main Course

Cuisine South Asian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 5 servings

Calories 632kcal

Author Wajiha

Ingredients

• 500 gm minced meat
• 6 cloves of garlic finely chopped
• 1 tbsp coriander seeds
• 1 tsp black peppercorns freshly crushed
• 2 tbsp cumin seeds
• 2 tsp salt or to taste
• 3 large red onions or 3 cups sliced onion
• 2 cup chopped tomato or 3 large tomatoes
• 1 cup freshly chopped coriander leaves
• 1 cup beaten yogurt at room temperature
• 1/2 cup ghee / oil for cooking.

Whole spices

• 8 whole red chilies
• 1/2 stick of cinnamon
• 5 green cardamom
• 2 black cardamom
• 4 cloves

Garnish

• Julienne cut ginger
• chopped coriander
• Lemon juice

Instructions

• Grind coriander seeds and cumin seeds in a food processor or by a mortar pestle, set aside.
• In a large sauce pan or pot, add ghee, chopped garlic and all the whole spices (except red chilies). Saute at medium flame till the garlic turns golden.
• Then add mince meat and break the meat with a spoon. Saute the meat till all the liquid from the meat evaporates and it changes color to brown.
• Reduce flame to low, and add salt, crushed black pepper, grounded cumin coriander mix, and red chilies. Break the red chilies with hand to release seeds before adding.
• Add onions, tomatoes and coriander along with yogurt. Mix everything well and cover the pot/pan with a lid. Increase the flame back to medium high. Let it cook for 15 mins.
• Check to see if the all the water from the vegetables and yogurt has evaporated.
• When all the water evaporates and you can see oil seperating on the sides, reduce the flame once more to low and cover the pot. Let the keema simmer for 10 mins at low flame.
• Garnish with lemon juice, coriander and thin ginger slices.
• Serve with naan, paratha, khubs or bread with a side of yogurt.

Notes

This curry is definitely not a spicy one. Atleast not to your palates. If you still feel its spicy for you, then add some more yogurt to balance it out.

Don’t skip the lemon juice and ginger in the end, it balances out all the bitter spices in the recipes.

Nutrition

Serving: 1g | Calories: 632kcal | Carbohydrates: 37g | Protein: 53g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 985mg | Fiber: 8g | Sugar: 18g

Other beef keema recipes:

Dam ka keema (slow cooked mince)
Keema Macaroni
Beef & Eggplant Middle Eastern Nachos

The post Khara masala beef keema – Whole spice ground beef curry. appeared first on Butter Over Bae.

Tikka flavored chicken Nugget is basically a chicken mix seasoned with Indian / Pakistani Tikka spices to give you this awesome kick in the regular nugget scene. And If I may recommend, pair it with mint chutney instead of ketchup and see the fireworks happen! And don’t you worry, it’s kid friendly too!

You guys already know my obsession with the Chicken tikka in general. Which gave birth to fusions like The famous Chicken Tikka Biryani, Chicken tikka sandwiches, chicken tikka nachos and now this. I think I might be outta control here. But ohhh well!

Here are a few easy steps to make this amazing fusion recipe by yourself

Home-made Chicken Tikka Nuggets

I know somethings seem daunting to do at home but I assure you, making nuggets at home is EASIER than you think.

Which chicken cut to select?

Chicken nuggets are made with chicken mix or a chicken paste of sorts and made into nugget shaped molded by hand.

Ideal part of the chicken for any nugget are the thigh fillets of the chicken. They are juicy, tender and work really well when grounded.

Unfortunately, I didn’t have any at hand. So I opted for the chicken mince that I had at hand to work with. It isn’t the best choice but sometimes you gotta work with what you have!

Making the nugget mix

You start by chucking 3 bread slices in a food processor and making crumbs. If you are using boneless chicken cubes, then chuck that into the food processor after making bread crumbs, along with all the spices and you’ll have your nugget mix ready in 5 mins

If you are using chicken mince like me, then combine all the ingredients in a bowl and mix well to form a uniform paste. This is a great time to fry a small piece of the mix to do a taste test. I haven’t made the marination very spicy because I assume your also making these for your kids. I did use Kashmiri red chili instead of the regular one (which is milder).

Alternatively, you can also use a box tikka mix instead to make these nuggets.

If you are going for a real authentic chicken tikka flavor, you can smoke the chicken mix with a small piece of coal to give it that nice smoky tikka flavor.

How to shape the nuggets

Traditionally, you can grease your hands with oil and shape the nuggets like kebabs etc to form the regular shaped nuggets.

But I found an easier way to shape the nuggets. I line a tray with butter paper and grease it. Then I dump all my nugget mix on the tray. Grease my hand with oil and spread out the mix as thick or as thin as I want it to be. This tray goes in the freezer for about an hour or 2. Long enough to harden up the nugget mix.

When you take out the tray, the mix is hard enough to allow a knife to cut through it and create nice clean cuts. I cut squares but you can cut any fun shape that you want to.

After you get your nuggets cut into the desired shape, all that is left to do is coat it.

Crumb Coating the Nuggets

The coating sequence is pretty basic, Flour, then Egg wash and then bread crumbs. You can also repeat egg wash and crumbs if you want a thick crust layer.

For the egg wash, I added 1/2 cup of water and little bit of salt as well so as the crust has a little flavor too. The water just makes the crust crispier.

That is literally pretty much it!

You can fry it or bake it! Your call. I shallow fry it at medium flame to make sure the chicken is cooked all the way through. To bake the nuggets, preheat an oven at 200 C and place the nuggets on a baking tray. Coat them will oil or roasting spray. Bake for 20 minutes or until crispy!

To freeze, keep the crumb coated nuggets back on a tray and keep in the freezer for half an hour. Once the crumb coated nuggets solidify, then you can transfer them into a zip lock bag and store in the freezer for up to 6 – 7 months.

Alternates, Fixes and Remixes

Substitutes and Healthier alternatives

• You can use Greek yogurt instead of regular yogurt. You can also use Mayo instead of yogurt if you are on a Keto-diet
• The Kashmiri lal mirch or red chili powder has a strong color but is not very spicy. If you plan to use regular red chili powder, then reduce the quantity to 1 tsp.

Fixes

• If you feel like your mix has become very spicy or extra salty, add an extra tablespoon of cream to balance out the heat.
• If your mixture feels very dry, add an extra tablespoon of yogurt.
• You can also add extra bread crumbs if your mixture feels very wet.

Remixes

• Go ahead and use the same method to create basic chicken nuggets seasoned with salt, pepper, garlic and soy sauce.
• Use the same method and a totally different set of spices to create a different fusion of Chicken nuggets.
• You can add cheese to the mix as well to create cheesy chicken nuggets.
• You can also add sesame seeds to the bread crumbs mix to give a crispier shell and a whole new flavor profile.

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Tandoori chicken nuggets

A Pakistani fusion to the traditional Chicken nuggets

Course Appetizer, Snacks, Sides and Starters

Cuisine Fusion Food, Indian, pakistani

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 30 nuggets

Calories 74kcal

Author Wajiha

Ingredients

• 500 gm boneless chicken ground in a food processor
• 1 tsp Salt or to taste
• 1 tbsp Kashmiri red chili powder
• 2 tsp salt or to taste
• 1 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1 tsp Roasted and grounded cumin seeds
• 1 tsp Black pepper powder
• 1/2 tsp Garam masala powder
• 2 tsp garlic ginger paste
• 3 slices of bread
• a pinch of red food color
• 2 tbsp yogurt
• 1 tbsp vinegar
• 1 tbsp lemon juice

For coating

• 1 large egg
• Panko bread crumbs
• All purpose flour
• oil for frying

Instructions

• In a food processor add bread and pulse to form crumbs.
• If you are using boneless chicken, add the chicken and spices and yogurt directly in the food processor and grind until you get a smooth mix.
• If you are using chicken mince, add bread crumbs and mince in a bowl, along with spices and yogurt and mix well by hand.
• Grease a butter paper with oil and place on a tray.
• Dump the chicken mince on the tray.
• Grease your hand with oil and spread out the chicken mix around the tray to form an even layer. Keep the layer as thick as you want.
• Pop the tray in the freezer for an hour or 2 or until the mixture becomes rock solid
• Take the tray out and cut the mix into square pieces.
• Coat all the nuggets in all purpose flour.
• Make a mixture of egg, salt and 1/2 cup of water. Dip the nuggets in this egg wash and then coat with bread crumbs evenly
• Deep fry in hot oil at medium flame and serve with lemon and a dip of your choice.
• You can also bake them at 200 °C for 20 mins in a greased tray.
• Put the remaining nuggets back on a tray and pop it back in the freezer.
• When they harden up, transfer into a zip-lock bag and freeze for future use.

Nutrition

Serving: 1g | Calories: 74kcal | Carbohydrates: 6g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 74mg

The post Tikka flavored Chicken Nuggets appeared first on Butter Over Bae.

This recipe has a layer of crispy pita chips, loaded with a layer of spicy beef and vegetable mix, topped with a tahini sauce, garnished with fried almond slivers and parsley. It is somewhat similar to A beef and aubergine Fatteh, but as my friend from Iraq pointed out, Fatteh means “submerged” where the pita chips are almost submerged in sauce. So this, most definitely, are nachos!

Why I love these Nachos:

• Super filling and light at the same time
• Most definitely a crowd pleaser!
• Absolutely packed with nutrition so definitely no guilt later.
• Alternative to regular dinners
• One of my budget friendly meals!

Steps & Tips to make these Beef Nachos perfectly

If you are someone who is new to Middle Eastern or Mediterranean style of cooking, some of the ingredients might not be a staple in your pantry. So I’m gonna quickly introduce you to the special Spices / Condiments needed to make this recipe. You will need:

• Sumac powder which is a slightly sour tasting reddish pink colored powder
• Bokharat or The 7 Spice powder which is a Lebanese spice blend
• Pomegranate molasses which is a tangy thick sauce.
• Tahini sauce, which is a mix of oil and sesame seeds.

I’d highly recommend to use the spices as is, to create the authentic Lebanese/Arabian flavors. But if you don’t want to purchase extra spices, you can always find substitutes for these ingredients at the end of the post.

Preparing the Pita chips

I personally find Pita chips to be the best for this recipe. Made from “Khubs” or pita bread. Since pita breads are like pockets, when you cut them up in triangles, open it up to get 2 pieces of chips.

You can use pre-made pita chips as well, if your local stores hold it. Or you can make some at home in 10 mins!

Simply drizzle some olive oil on a baking tray and sprinkle some salt. Lay down all your chips and bake them for 10 mins or so at 200C. When they turn a nice crispy golden color, take them out and set aside to cool down.

Preparing the Eggplant and Beef topping

So, to cook the meat topping, I use olive oil. It just intensifies the flavors so much more. Add your mince meat in olive oil in a pan and saute at high heat till all the water from the meat evaporates.

Now most Arabian dishes may or may not use garlic in their beef and chicken. But I like to add a little garlic ginger paste to the meat to add acidity and also get rid of any residual smells.

Once all your water evaporates, add all the spices to the meat and saute it for 2 mins. I’ve been a little heavy handed with the spices here, because eventually these spices are going to season the eggplant, as well as some extra veggies. So if you taste your meat right now, don’t be alarmed if it tastes overpowering.

Add water and cover the mince and the eggplant. I let it cook for about 15 mins at medium flame which is enough time for the eggplant to soften up and the meat to cook. (Also, husband doesn’t eat eggplant, so this is a great way for me to mask the eggplant by overcooking it…yeah I have a manchild my friends!)

In 15 mins, you’ll see a beautiful mince and eggplant base. That’s when you add in all the veggies. I’ve used chopped onions, tomatoes and bell peppers. You can add or substract veggies if you like, but I’d definitely recommend to not skip tomatoes.

Let the tomatoes soften up a bit, it’ll take about 3 to 4 mins. You will get a nice topping which is just a little towards the saucy side. Add in the pomegranate molasses now. And viola! Your topping is ready! You can also add a generous amount of parsley to the meat topping as well if you are a parsley fanatic.

Preparing the Tahini Sauce

Making the sauce is just like putting together any sauce. Dump all ingredients in a bowl, whisk it and you are done.

Garnish

I’ve garnished my nachos with chopped parsley and fried almond slivers.

To prepare the almond slivers, all you have to do is soak them in boiling water for 10 mins. Remove the skin and cut them in thin slices. Fry them in olive oil and thats it! They add this awesome crunchy element to the nachos. Also, for some reason, fried almonds taste like Peanuts. WHAT!! Temme if you feel it too!

Assembling this gorgeous Beef & Eggplant Nachos

This recipe easily serves 5 but tbh, me and my husband eat it for dinner so in which case, it only served 2 so!

IMPORTANT: Always assemble any type of nachos when you are read to eat so that your chips don’t get soggy.

Anywhoooo! For assembling, I put a little bit of the tahini sauce on top of the chips —–> Then its a layer of all the meat mix ——-> and then its alll the tahini sauce ——-> topped with almond slivers and parsley.

Substitutions

• 7 spice powder – You can use garam masala powder here, which has nutmeg in it.
• Sumac – Lemon zest used in half the quantity of sumac
• Pomegranate molasses – You can use lemon juice in twice the quantity here.
• Pita chips – Use regular nacho chips or baked spring roll sheets instead.

• Use twice the eggplant quantity mentioned to have a 1:1 meat to eggplant ratio.
• You can use the same recipe to make chicken or mutton nachos.
• For a vegetarian version of the recipe, use eggplant and potatoes instead of meat.

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Beef Middle Eastern Nachos

A fusion of Medditerranean spices, with beef, pita bread and a tahini dip served in nacho like style

Course Appetizer, Snacks, Sides and Starters

Cuisine Continental, Fusion Food

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 5 servings

Calories 459kcal

Author Wajiha

Ingredients

Meat topping

• 250 gm ground beef
• 1 cup eggplant chopped small
• 1 tsp garlic ginger paste
• 1 tbsp sumac powder
• 1 tsp cumin powder
• 2 tsp salt or to taste
• 2 tsp paprika powder
• 1 tbsp pomegranate molasses or 2 tbsp lemon juice
• 1/3 cup olive oil
• 1 1/2 cup chopped onion or 2 medium
• 1 1/2 cup chopped tomatoes or 2 medium
• 1 cup bell pepper chopped 1 large
• 1/2 cup chopped parsley

Tahini sauce

• 1 1/2 cup yogurt
• 4 tbsp tahini
• 1/2 tsp salt or to taste
• 1/2 tsp crushed black pepper
• 1/2 tsp cumin powder

Pitachips

• 4 large pita bread
• Olive oil to drizzle
• salt to taste

Garnish

• Chopped parsley
• Drizzle of olive oil
• 10 to 12 almonds

Instructions

• 
  Almonds
• Soak almonds in boiling water for 10 mins.
• Slice them into thin slivers and fry until golden brown. Set aside
  
• Pita chips
• Preheat the oven at 200°C (400°F)
• Cut Pita bread into triangles, opening all the triangles to reveal two pieces each.
• Drizzle a baking pan with olive oil and sprinkle some salt.
• Place your pita chips on top of the baking pan and drizzle some more olive oil and salt on top.
• Bake for 10 mins or until the chips come out crispy. Keep a close eye on the chips after 10 mins have passed.
• Remove the chips and keep aside to cool down,
• Meat topping
• In a pan, add oil and meat on medium high flame. Saute till the meat changes color and water from meat dries up.
• Add garlic ginger paste and all the spices and saute the mince for 2 mins.
• Add in the chopped eggplant and sautee for another 2 mins.
• Add 1 cup of water and cover the pan. Reduce the flame to medium and let it cook for 15 mins or until eggplant is soft.
• Once the eggplant is cooked, add in chopped tomatoes, onions and capsicum. Saute at medium flame for another 3 to 4 mins.
• Add in your pomegranate molasses and chopped parsley and turn off the flame.
• Tahini Sauce
• Add all the ingredients for the sauce in a bowl and whisk till combined well.
• Assembling
• Layer the pita chips on a plate and drizzle 1/4th of the tahini sauce on it.
• Add the minced meat layer
• Add the remaining tahini sauce on top of the minced meat.
• Garnish with fried almonds and parsley.
• Serve immediately.
  

Notes

You can use spring rolls sheets instead of pita chips or regular nacho chips as well.

If you have to serve the nachos later, prepare the components and don’t assemble until needed.

Nutrition

Serving: 1serving | Calories: 459kcal | Carbohydrates: 27g | Protein: 16g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 1350mg | Potassium: 621mg | Fiber: 3g | Sugar: 19g | Vitamin A: 105IU | Vitamin C: 12mg | Calcium: 186mg | Iron: 3mg

More recipes like this

Chicken Tikka Nachos
Fusion style Batata harra

The post Beef & Eggplant Middle Eastern Nachos appeared first on Butter Over Bae.

It’s definitely part of a very traditional Pakistani / Indian breakfast buffet with much traditional vegetarian food. Brown people call it, “Halwa puri ka nashta” meaning “semolina pudding and fried bread breakfast” but it has this potato curry, along with a chickpea curry that goes with it too.

What do you pair aloo ki tarkari with?

• Suji ka halwa and puri
• Rice Kheer and Puri
• Cholay ka saalan and puri
• With a simple paratha / naan….(drooling while typing this)
• With some serious BBQ options like Chicken tikka
• As a side with mains like Dam ka keema.
• with bread…when there’s some left over from last night

How to make Aloo ki tarkari in 4 easy steps

Step 1 – Chopping the ingredients.

No matter what level you are on your culinary skills journey, this is a recipe you can DEFINITELY make! This is an overview of the ingredients you will needs for the recipe.

What important to note here is the size of the chopped potatoes. The cubes that I cut are small. Roughly about 1 cm in size. This is ideal for the tarkari that we are trying to create.

Step 2 – Caramelizing the onions and dry spices.

The dry or whole spice mix in this recipe includes mostly seeds like cumin, fennel, nigella, mustard and carom. They are almost crucial to get that amazing aroma and subtle taste that comes with them. I would not in a MILLION years tell you that you can skip it. (BUT if you don’t have these, I mean … you can..but knoww! that the it’ll effect the taste.)

Fry the onions along with these dry spices. The onion doesn’t need to go to a dark brown color,( like when we use in chicken ka saalan.) Just a light golden brown color is good enough.

Step 3 – Adding tomatoes and spices

Then you add tomatoes, garlic ginger paste and all the powdered spices. Once you mix everything up, cover the lid of the pot and reduce the flame to low. THIS IS IMPORTANT.

Tomatoes release water at lower temperatures. So its important to reduce the flame, to allow tomatoes to soften up and form a nice curry base.

Give it roughly 5 to 8 mins. And it’ll look something like the picture below.

Step 4 – Adding potatoes and water.

When you have your curry base, its Finally time to add potatoes and water. Leave it at medium flame for 15 to 20 mins covered.

These potatoes are generally made softer than regular potato curries. In another words, they are slightly overcooked. So in 15 to 20 mins, the water will reduce by 75% and the potatoes will becomes super tender.

What happens is, when the water reduces over time, the smaller potato pieces turn into a soft mush and give the gravy a nice thick feel to it. Some people and restaurants add cornflour to their potato curries to give that thick gravy feel. But honestly, for me, cornflour in my aloo ki tarkari is a big no no. It effects the taste, texture and flavors as well.

After 15 mins or so, you will get a perfectly made aloo ki tarkari, and you’ll see the oil separating on the side to know that.

Serve with halwa puri or paratha….or you know all the different options we talked about above!

Alternates, Fixes and Remixes

Alternates

Fixes

• You can reduce the red chili powder if you want your potatoes to be less spicy.
• For a more reddish hue of the tarkari, add 1/2 tsp of kashmiri lal mirch
• If you want your tarkari to be MORE spicy, AFTER your dish is ready, add paprika powder or crushed red chili powder.

Remixes

• You can add 1/2 cup of boiled chickpeas in this recipe to make aloo channey.
• If you have left over aloo ki tarkari, you can dry it out at high flame and make aloo samosas.

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Aloo ki tarkari

A popular Indian / Pakistani potato curry, commonly eaten with Suji ka halwa (semolina pudding) and puri (fried flat breads) for breakfast.

Course VEGETARIAN RECIPES

Cuisine South Asian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5 servings

Calories 284kcal

Author Wajiha

Ingredients

• 4 medium potatoes diced into small cubes
• 1 medium onion finely chopped
• 1 tsp garlic ginger paste
• 1/2 tsp crushed red chili flakes
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder haldi
• 2 medium tomatoes chopped
• 1 1/2 tsp salt or to taste
• 2 cups water or as needed
• 1/3 cup oil

Dry spices

• 1/2 tsp cumin seeds zeera
• 1/2 tsp nigella seeds kalongi
• 1/4 tsp mustard seeds rye
• 1/2 tsp fennel seeds saunf
• 1/4 tsp carom seeds ajwain

Instructions

• In a pot or pan, add oil, onion and all dry spices and heat at medium flame until the onions become light brown.
• Then add all the other spices, salt and tomatoes. Reduce the flame to medium low and cover the pot. Allow tomatoes to soften up for 5 mins.
• Once the tomatoes soften up, add potatoes along with 2 cups of water.
• Cover the pot once more and let the potatoes simmer for 15 mins at medium low flame.
• The potatoes in this curry are super soft, and over cooked. The overcooking causes some of the fine potato pieces to become mushy and give this dish a thick curry base.
• Once you reach the desired consistency, turn off the flame and serve with parathas, or halwa puri (fried flatbread)

Nutrition

Serving: 1g | Calories: 284kcal | Carbohydrates: 34g | Protein: 4g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 14g | Sodium: 744mg | Fiber: 4g | Sugar: 4g

The post Aloo ki Tarkari – Potato Curry appeared first on Butter Over Bae.