MOONG DHAL MUFFINS

Mafaza’s Moong Dhal Muffins

it’s spicy, its healthy, it yummy

Ingredients

  • 2 eggs
  • 1 cup moong dhal flour
  • 1/2  cup milk
  • 1 slice of boneless chicken breast (cooked and cut into cubes)
  • 1/3 cup green peas (cooked)
  • 1/4 cup corn (boiled)
  • 2 tablespoon tomato ketchup
  • 2 tablespoon sunflower margarine
  • salt to taste
  • 1 tablespoon tomato paste
  • 1 cup cheddar

Method of Preparation

  1. beat eggs, margarine and milk together
  2. stir in the tomato ketchup, tomato paste and salt
  3. add the moong dhal flour and beat for 3 minutes
  4. incorporate the chicken, corn and green peas
  5. gently stir in the cheddar
  6. divide the mixture in individual muffin cups
  7. cook on a microwave for 4 minutes on 50 degrees temperature

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check at 3 minutes  and cook more if it’s not set well the cooking time and temperature may vary depending on your oven. i used a carrefour model microwave which was 4 years old and it cooks stuff very fast but the oven I use now is a Panasonic convection microwave which takes more time than usual. so the best way is check in 3 minutes just in case you have a different microwave.

Mafaza’s Steamed Chicken Recipe

Ingredients

  • 2 chicken thighs
  • 4 cloves of garlic
  • 1 tablespoon madras curry powder
  • salt to taste
  • yogurt 2 teaspoon
  • 1 small potato cut into 4
  • 1 medium onion finely chopped
  • 4 green chillies
  • 4 teaspoon olive oil
  • 2 teaspoon chillie powder
  • a pinch of turmeric
  • 1/2 cup coconut thick milk
  • 1 medium tomato cut into 4
  • a handful of coriander leaves
  • 4 square shaped banana leaves
  • a few toothpicks

Instructions to prepare ;

  1. clean, wash and pat dry the  chicken thighs
  2. mix the yogurt, madras curry powder, salt, turmeric powder and chillie powder
  3. wash and dry the banana leaves
  4. marinate the chicken in the curry powder mixture for an hour
  5. place the chicken on the 4 banana leaves with a little bit of the curry powder marinate
  6. place a garlic clove, some chopped onions, 1 piece of tomato and some coriander leaves on top
  7. drizzle a bit of olive oil and thick coconut milk
  8. wrap the chicken in the banana leaf and stick with a toothpick
  9. steam for 20 minutes on a medium low heat
  10. after 20 minutes take off the steamer in 5 minutes so that they are cooled and easy to handle

Tips

  • serve these with rottis or rice
  • if you dont like it spicy adjust the chillie powder to suit your taste buds or substitute with pepper powder
  • if you cant find a banana leaf place them on ramekins and cover with a foil and steam for 25 minutes

PS ; I USED MINT LEAVES AS I DINT HAVE  CORIANDER LEAVES AND I RECCOMEND USING CORIANDER WHICH HAS A BETTER AROMA WHEN STEAMED

chicken muffins

20140805_184746Trying things without flour was tought 2 years ago and now I’ve taken it as a challenge and started creating my own low carb or flourless recipes of course inspired by reading online.

Yet i have learnt the fact that you need to be a bit of experimental if you want to build up your own line of recipes. A lesson learnt in 2 years.

So here is my version of flourless chicken muffins

 

Ingredients

1 and 1/2 cup minced chicken meat (cooked)

1/2 cup peas

1/2 cup corn

1/3 cup tomato paste

2 tablespoon butter

2 eggs

1/4 cup fresh milk

1 tablespoon cream cheese

Salt and pepper to taste

 

Directions to cook

1. Combine the minced chicken meat,  green peas and corn together.

2. Beat in the 2 eggs, milk, cheese, tomato paste and butter on a separate vessel.

3. Incorporate the two set of ingredients into one bowl and season with salt and pepper.

 

Bake on individual muffin pans on a moderate oven.

I used my microwave and it took me 4 minutes to bake a batch of 6 chicken muffins.

So please bake on a moderate oven.

As all ingredients used are precooked i guess it takes less time to prepare.

 

Slow cooked chicken : 2 ways

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I have started thinking arabic food to be of less carb and I find arabic recipes can be transformed into low carb meals, which is why my new addition to my cookbook collection “when Suzanne cooks” has inspired me and made me try the second recipe from the book. well I really don’t follow the recipes exactly like I’ve mentioned before I use the recipe as an inspiration.

Suzanne’s recipe called for brining of the chicken which I couldn’t follow due to time restrictions which made me adjust the recipe to suit my schedule and taste buds.

I had all my ingredients for brining but no time. I went though the book and started following immediately. so I decided to slow cook my chicken and stuff it with fruit and nut rice.

wow that seems yummy while I type and it was delicious too.I never thought I’d fall for slow cooked chicken. I added a Maggie BBQ chicken mix over a tablespoon of olive oil that was on a pan over medium heat. I gave it a quick mix and put the full chicken on top coating the sides and top with the marinade mix and quickly covered the pot while turning the flame to very low.

that’s just two ingredients with a full chicken. my mom has always told me that you don’t need much water to cook chicken as the chicken meat has water sufficient to cook on it own. i never listened to her and add a lot of water to my chicken gravy with a greed for more gravy so that I can use the leftover gravy for dinner with some bread or string hoppers. finally I always end up with a very runny gravy which doesn’t tastes good as a thick Kurma type one.

so today I wanted to try slow cooking method with no knowledge of it and voila, it turned out super delicious and juicy, the sides had a golden brown crust and the chicken just came apart better than the store-bought ones (according to myself).

well I just slow cooked it for 40 minutes on a normal pot, unbelievably 🙂 delicious. For the rice I followed Suzanne’s recipe with some substitutes to the nuts I added almonds only with prunes, dates, raisins and pomegranates.

i stuffed the chicken with the rice and tried my hands on food styling with a baby crawling in my kitchen.

 

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that’s the chicken sizzling in my pot over Maggie BBQ mix and olive oil. no that’s not all the olive oil you see, it’s the water that the chicken and slow cooking method which has developed a gravy.

 

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the rice mix ready waiting colorfully to get into the chicken and hide before we devoured it.

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the lovely stuffed chicken that made my saturday lunch colorful and delicious.

  • my second time in slow cooking
  • my first ever stuffed chicken
  • my first ever chicken that turned out juicy with no gravy 🙂

 

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this was my first ever slow cooked chicken on biryani masala with some yogurt and a full tomato and brinjal. This chicken was slow cooked for nearly one and a half hours and i guess its a bit over cooked yet juicy. so my lesson is that i better cook it for 40 minutes next time which is the perfect timing.

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so here are a few of my food styling practical images.

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finally I’ve learnt that slow and steady wins the race even while cooking 🙂

 

Chicken BBQ and Foccacia – Food Story & Recipe

Food Story

I have never done or seen a BBQ live in my life until I met my husband and we moved into dubai. The first year in dubai, winter appeared in just six months since I moved into dubai. All supermarkets were stocked with winter clothes and BBQ items from charcoal to BBQ grills and many offers on Chicken. I was so excited to have a BBQ and finally my husbands office had a BBQ party to which I was also invited. It was a family get together as well for office staffs and the boses birthday so the party was held on the 31st of December night which was planned to go on till early in the morning of january 1st.
I reached the party and had a warm welcome. After spending some time chatting with Co – staff employees wifes and the boses family I was so distracted by the sight of wine being served for guests who preferred to drink and later on I made up my mind as these things are common and we can never stop whats on around us unless it’s our residence.
Similarly if we are at a hotel, we do not leave without eating just because the hotel serves alcohol for the customers who as for a drink, do we?
No we dont.
so I was feeling a bit comfortable and planning to have the first BBQ which was being grilled live in front of my eyes.
I was with my hubby’s cousin and his wife who was a person who cover her face. She hardly drank or ate anything and they were in a hurry to leave as we were supposed to attend another bowling party at a bowling centre in mirdiff.
I was so wanting to eat the BBq which I agreed to eat a few pieces soon as I was served waiting for none except the heat to cool down. We quickly ate the BBQ which I learnt later that it was not chicken but duck meat.
Soon as we left the party in haste to beat the new year outing Traffic and reach the bowling centre in time to play and celebrate the new year. So this is my story of trying oyt a BBQ live for the first time in my life.
Later on in mid winter I and my hubby got together and had a BBQ night on a weekend.
And we also had a good get together amongst my husbands friends and cousins.
After having all these fun in dubai I was sincerely reminded of my family back in sri lanka. They are same as myself have never tried a BBQ live and tasted at home. So I decided I will try this out with them and let them experience the joy of winter food.
On my recent vacation to sri lanka I went shopping for a instant BBQ grill and got some chicken meat marinated with nothing special but the normal spices at home.
It was a bit drizzling outside while I tried to light the instant grill inside the courtyard of our house.
It took a few unsuccessful attempts and finally ended up adding a bit of kerosene into the grill and the chicken meat hardly got cooked. Fimally I decided to place the chicken on top of the gas flame and get it grilled. The kitchen was filled with mild smoke and I was sweating due to the heat. The chicken was finally cooked but there were more to be cooked. I was so tired and exhausted of struggling to do a BBQ and failing I decided to get the rest of the chicken baked. Finally I was having chicken done using two different methods grilling over medium flame and baking in a moderate oven.
veg
 
chicken

 

The presentation

I wanted to serve the three elements individually on a plate but decided to assemble it in top of each other and make it more easier to eat and appetising for the eyes.
So finally I cut and placed the foccacia bread in a tray and topped it with a slice of capsicum, tomatoes and a piece of the chicken.
I served each one a set of these with one being flame grilled chicken while the other being oven baked chicken.
bbq

 

The Foccacia Bread

This was none other than my very own recipe inspired by jamie Oliver’s 30 minute meals. I never measured any ingredients and I usually add them according to my experience and knowledge.
Refer my pizza dough in zataar keema pizza and am sure you’ll get all your bases perfect.
fdocca cia
 
 

My BBQ Recipe

Ingredients
500 gms chicken
2 tablespoons tomato ketchup
1 teaspoon chillie powder
1/2 teaspoon crushed black pepper
Salt to taste
Method of preparation
1) Clean, wash and pat dry the chicken.
2) Add all the ingredients and mix well.
3) grill over a BBQ grill until done or bake in a moderate oven according to the time required for your oven and until cooked evenly.

Serve with a choice of bread, rice or rotti over a spread of some humus, raw vegetables such as tomatoes, capsicum, onions and lettuce or even any other green vegetable.

Serve with humus and flat rotti to give the dish an arabian twist.
Drizzle some extra olive oil to give it an Italian twist and serve with foccacia.
For an indian taste serve with sambar and plain rice or some cumin rice.

Hope you enjoyed this post.
(C) travelandfoodworldwide mafaza haleem

chicken curry

Chicken curry

Ingredients
Chicken 500g
Onion 1 big
Curry leaves half an hand full
Green chillies 2 nos
Tomato 1 big
Ginger garlic paste 1 tsp each
Cinnamon 1 medium size stick
Cardamon 1,clove 3
Curry powder 2 tsp
Corriander powder 2 tsp
turmeric powder 1/4 tsp
Chillie powder 1 1/2 tsp
Oil 3 tsp
Thick coconut milk powder 1/2 a cup
Corriander leaves a few
salt to taste
Method
Wash chicken and drain water,add all the powdered spices to the chicken and leave aside. Chop onions,green chillies and tomato and leave aside. heat the oil in a pan and add the onions and curry leaves, temper till it’s lightly golden brown and add green chillies,cinnamon,clove,cardamon and mix. Add ginger garlic paste in a minute with the tomatoes and give it a slight stir add the chicken mixture quickly to the pan and leave it closed for a couple of minutes then fill the bowl that you mixed the chicken and spices on with 3 cups of water and pour over the chicken give it a slight stir and leave it closed till the chicken is done. When the chicken is cooked well pour the coconut milk and stir, let it boil for a minute and take off heat pour it on a bowl and garnish with corriander leaves serve with rice, Rotti or bread.

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