In My Kitchen : Part 2

Too many photos in one post might bore the reader which i fear so i decided to break into parts and share what was behind my silence. Here is my part 2 of in my kitchen.

I should thank sally from my custard pie for inspiring me to do a post on “in my kitchen” which i believe is a time saver for me 🙂

Pan grilled full milk fish wrapped in a shawarma rotti was a dinner.  The best way to use up those extra shawarma rottis accompanying the grilked chickens on weekends. These rottis keep fresh and soft out rather than refrigerated.

Pan grilled full milk fish wrapped in a shawarma rotti was a dinner. The best way to use up those extra shawarma rottis accompanying the grilked chickens on weekends. These rottis keep fresh and soft out rather than refrigerated.

For the first time i tried quinoa and i straight away decided to make a buriyani out of it inspired by biriyanipot.me well i dint fair well enough as i dint know we should soak the quinoa for some time and then cook for an enriched look. The pack doesn't say and this is why we should refrain from following the instructions on a pack

For the first time i tried quinoa and i straight away decided to make a buriyani out of it inspired by biriyanipot.me well i dint fair well enough as i dint know we should soak the quinoa for some time and then cook for an enriched look. The pack doesn’t say and this is why we should refrain from following the instructions on a pack

Fish grilled on a paella pan. A practical of food styling

Fish grilled on a paella pan. A practical of food styling

My quinoa buriyani with homemade tomato chutney

My quinoa buriyani with homemade tomato chutney

The tiniest chutney bottle

The tiniest chutney bottle

Practicals on food styling

Practicals on food styling

A better view on my  chutney

A better view on my chutney

The most awaited moments in my kitchen was to cook in a clay pot and the 1st one. Having bought the clay pot 6 months ago and luggage weight didnt permit it to dubai 4 months back. Again 3 months ago when i went down for my dads accident i came back with my clay pot.  Now what am i gonna cook was an issue. Finally i resolved into transforming and arabian shawarma jn a clay pot and called it clay pot shawarma. Yea you did see the recipe which was posted earlier last month. No my pot is broken. My son stepped onto the shelf and dropped the entire pots and pans on whoch my clay pot was resting and its cracked. I cant cook on it anymore i guess. But i still can serve on it and it can be only wraps and rottis and shorteats :-)

The most awaited moments in my kitchen was to cook in a clay pot and the 1st one. Having bought the clay pot 6 months ago and luggage weight didnt permit it to dubai 4 months back. Again 3 months ago when i went down for my dads accident i came back with my clay pot.
Now what am i gonna cook was an issue.
Finally i resolved into transforming and arabian shawarma jn a clay pot and called it clay pot shawarma.
Yea you did see the recipe which was posted earlier last month.
No my pot is broken. My son stepped onto the shelf and dropped the entire pots and pans on whoch my clay pot was resting and its cracked. I cant cook on it anymore i guess. But i still can serve on it and it can be only wraps and rottis and shorteats 🙂

The  lovely tomato

The lovely tomato

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Claypot Shawarma

20140822_211751_Richtone(HDR)I have to admit that shawarmas have played a nice role in my life. In sri lanka you get the wraps which are very thicl and the filling is very spicy. My mum loves it and we often had it for dinner. In dubai the shawarmas are very thin with a mild filling that has a very nice texture as you take every bite. I recently read that shawarma is the meat filling and not the wrap. I know its a shame I dint know that before but trust me it takes time to explore the food as the world is too small yet each country has it own way of serving some things that makes the food world too big. It takes a lot of time when you try exploring various cuisines if you really want to know the originality. So it took me time to get married and move to dubai to know whats an original arabic shawarma like and yea even they have some differences yet they are all so delicious that am a shawarma fan.
So when i browsed the shelves at the supermarket And found that maggi has a shawarma mix I just grabbed it thinking and was thinking what to serve it with.
I then decided i will make a claypot shawarma as I love to cook on a clay pot.
It’s actually something like an experiment.

The recipe at the back of the pack called for fresh chopped tomatoes and yogurt which I didn’t have so I decided to substitute tomato paste instead of tomatoes and used the sweet apricot yogurt as I had no plain yogurt.

And yes the recipe ask for baking so i cooked it on the claypot making it a claypot shawarma recipe.
The aroma of tempering onions on the claypot was so nice that I was so excited.

I served this with some chapatti and sprinkled some pomegranates on top of the shawarma curry just to give it an arabian touch.

How I did the shawarma curry in my clay pot –
1. Cleaned, washed and drained boneless chicken beasts.
2. Add the shawarma mix, 100 grams tomato paste, 2 teaspoon apricot yogurt and mix the chicken wwell to coat.
3. Temper half an onion chopped in 3 teaspoon olive oil.
4. Add the chicken with the marination and leave closed for 5 minutes in a low heat.
5. Add 2 cups of water and cook until the chicken is tender.
6. You can choose how much gravy ypu need and turn off heat.
7. Serve hot with chappati.

The flavour was so good and delicious.