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Saturday, April 22, 2017

Icy Milky Falooda

It is not adequate for a falooda to just be sweet, a good falooda is one with a fine scoop of flavored ice cream, crunchy almond flakes, and flavored milk pep up together with jelly textured basil seeds and vermicelli, need I say more? In a true expression of the word, this healthy drink is really a quintessence of exuberance worthy taste in summers and the way it carries all the flavors in one big glass. While flashing down the memory lane Haji Ali fruit center strikes back all the happy hours spent with my gorgeous family, when dada used to take us along for a healthy heavy snacking, I have frequented in the days when I lived in Mumbai. The Haji Ali fruit center has stood up for really good eateries and mainly the custard apple (sitaphal) milkshake. What distracted me was the tempting list of fruit juices, I recall the flavorful Schezwan club grill sandwich was best and my brother’s special butterscotch falooda, his simplest pleasure of life.

In the mood of falooda, I settled on making this yummy milky dessert at home, with delightful memories to fulfill the strong perfection with rose syrup and jelly textured cooling effects. This dessert has always worked out great for me by allowing me to quickly refrigerate rose milk and vermicili in the morning for the instant evening preparations. I always serve this glass of drink with a light dinner to hit the spot by serving the right amount of kick.

Rose Falooda With Ice Cream

Falooda Dessert Recipe www.thehoggerz.com


Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Serves: 2 glasses

Ingredients:
1 pack of pistachio ice cream, you can also try vanilla, strawberry or mango flavored ice cream as per your preference.
1 cup full fat milk
3-4 tablespoons basil seeds, if unavailable, you can use Chia seeds
½ cup rose syrup, I have used Roohafza syrup
1 cup falooda noodles or vermicelli
½ cup jelly (click now for jelly recipe), I have used strawberry jelly.
1 cup chopped pineapple, I have used the tin one's.

Method:
  • Firstly, soak basil seeds in water prior 1 hour of making falooda, as soon as they bloom simply drain the water and leave it aside.
  • Secondly, bring milk to boil and simmer until it reduces in quantity and becomes creamy in consistency, bring it to the room temperature and add 2 tablespoons of rose syrup and mix, refrigerate.
  • Prepare falooda noodles as per the packet instructions, rinse the cooked noodles and leave aside to cool, along with cool down the empty serving glasses half an hour before.
  • Prepare strawberry jelly (click here for its recipe) and slice it into cube shape.
  • In a glass, add 2 tablespoons of rose syrup, gently make the addition more or less as rose syrup adds sweetness in your drink, add 1 tablespoon of basil seeds, 1 tablespoon of cooked noodles and 1 tablespoon of jelly cubes, pour in chilled rose milk till 3/4th of the glass.
  • Gently scoop pistachio flavored ice cream on the top continuing with the addition of sliced almonds, cubed jellies and pineapple cubes, you can add mango pieces or cherries too. Serve immediately for fresh scoop of ice cream and yummy drink! Enjoy!
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Sunday, April 16, 2017

Touch Of Turkish Chicken Shawarma

The discovery of roasting the meat shavings patiently around the sun gold flames for a perfect pole dance of meat or chicken concentrating with the selection of veggies and freshness, their creamy juice dressed up with all manners of pickled salad, such becomes the value added dish for brunch. I always want to add something new to my menu, I always wanted to make this with a lot of veggies inside continuing with a splash of sauces, and then I came upon this recipe that I always wanted to try at home. I look to splurge a little and have something delightfully satisfying and exquisitely comforting.

What makes this recipe perfect for brunch are, its easy ingredients and it comes up with readily available pita bread! I know usually I am all about making things from the kick start, but sometimes when I find a good product I have a good shortcut. And believe me, once you start eating the chicken shawarma you won’t know where to stop. Hashim loved each bite of it with amazing pieces of flavor and a scatter of flakes roasted chicken. They are great addition and dangerously delicious. Who doesn’t love a superdelicious brunch!! Head to the store if you don’t have the ingredients for the recipe and get cooking with love!

Chicken Shawarma

Touch of Turkish Chicken Shawarma wwwthehoggerz.com.jpg

Preparation Time: 60 minutes
Cooking Time: 30 minutes
Total Time: 1 hour, 30 minutes
Serves: 2-3 persons

Ingredients:
½ kg Chicken, boneless and cut into strips
½ cup thick yogurt, without water
2 tablespoons vinegar
2 tablespoons Barbeque powder (click here for its recipe)
1 tablespoon lemon juice
1 tablespoon crushed black pepper
3-4 garlic cloves
1 cup finely chopped cucumber with skin
1 cup chopped olives
Olive oil as needed
Salt to taste
For Toppings:
1 cup shredded lettuce
½ cup pickled cucumber
½ cup beetroot, jullienne
½ cup pickled chili
4 Pita bread or wraps

For Hummus Sauce:
1 cup white chickpea, boiled
½ cup cream, readily available
½ cup olive oil
1 teaspoon paprika powder
3-4 garlic cloves
Salt as per taste

For Tahani Sauce:
1 cup sesame seeds
4-5 garlic cloves
½ cup cream
½ cup olive oil
Salt to taste

Method:
  • In a non-stick pan, heat 3-4 tablespoons of olive oil and add 1 tablespoon chopped garlic, add chicken strips as soon as the garlic turns fragrant and fry the chicken on a high flame.
  • When the chicken strips change the color, instantly add 1 cup thick yogurt and mix well. Lower down the heat and add 2 tablespoons vinegar, 1 tablespoon lemon juice, 1-2 tablespoons barbeque powder, 1 tablespoon crushed black pepper , salt to taste and mix well. Cook chicken strips on a high flame until the chicken turns juicy and its sauce becomes creamy and the water dries up. Later add 1 cup finely chopped cucumber with skin, ½ cup chopped olives and mix well. Remove the chicken mixture to a plate.
  • Meanwhile, let’s make hummus sauce, In a  blender, add 1 cup boiled chickpeas, 1/2 cup cream, ½ cup extra virgin olive oil, ½ teaspoon paprika powder, 1 teaspoon salt and 4 garlic cloves, blend until smooth, creamy and rich in texture. You can add 3-4 tablespoons of water for easy blending. Remove the hummus mixture to a bowl.
  • For tahini sauce, add 1 cup water in a pot, add washed sesame seeds and 3-4 garlic cloves, allow the elements to boil until the smell flies away. Once the mixture is boiled evenly, pass it down to the strainer and blend the ingredients with ½ cup cream, ½ cup olive oil and a pinch of salt. Blend the mixture with ½ cup of water for a little thin and smooth paste. Tahini sauce comes out little thinner and light in texture than the hummus sauce.
  • Let’s do the final touch, roast pita bread or wrap on both the sides over a non stick pan, place the bread flat on the butter paper, spread hummus and tahini sauce all over it, pile the chicken mixture as per your preference, 1-2 slices of pickled cucumber, 1 slice of beetroot jullience, 1-2 slices of pickled chili and wrap the bread neatly with the help of the butter paper or foil by twisting the paper to seal the ends. This makes the whole thing easier to eat without falling apart. Enjoy hogging guys!