Aspiring lawyer by day and the most "perfect" daughter and sister by night! I enjoy singing, photography, reading, writing, and also cooking up a storm in my mom's kitchen. I am a traveler in my own journey and am a secret thrill-seeker at heart, but am too afraid to admit it!
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Category Archives: Poultry
I have been unable to update my blog because of work-related projects as well as grad school. But thankfully, spring semester has finally come to an end and I finally have some time for myself! These days, I’m eagerly counting down the days for my upcoming trip to London and Italy, fulfilling some to-do activities on my bucket list (i.e. taking my first swimming lesson with my hijab-proof swimwear tomorrow), and getting back on leisure-reading. So I’ve been doing well and I hope you guys are too!
Anyway, there’s a get-together at my cousin’s house today and my mom and I thought about cooking up some chicken koftas. A few months ago, she made a desi Asian fusion sweet & spicy dish with ground chicken and I suggested that we should do the same for today’s gathering. There’s a perfect balance of sweet and spice and the capsicums just bring a beautiful taste and aroma as well. Also, our local halal neighborhood butcher has pre-marinated ground chicken available. However, if you only have plain ground chicken, then you can use Shan Kofta Curry Mix, which can be purchased from any Indian grocery. If you don’t have access to any local Indian groceries, you can make your own mixture using 1 tspn of ground cumin, 1/2 tspn of ground coriander, 1 tbsp ginger/garlic paste, 1 tspn garam masala, 1 tspn dried mint leaves, 1 tbsp of salt, and 4 tbsp lemon juice.
- 2lb pre-marinated ground chicken from any halal butcher
- 1 large onion cubed
- 1 medium green capsicum cubed
- 1 medium red capsicum cubed
- 2 medium cucumber kirbies cut diagonally (1/2 cm thick)
- 1 green anhaeim chile pepper (optional)
- 2 tbsp salt (add as needed)
- 1.5 tspn brown sugar
- 1 tspn white pepper
- a pinch of red chili powder
- 1 6oz Hunt’s Tomato Paste
- 1.5 cups of water
- 2 cups of vegetable oil
- Take the ground chicken and shape them into 25-30 balls (1.5 inch thick).
- In a medium frypan, heat 1.5 cups of oil for 4-minutes.
- In the meantime, cut the onions, capsicums, and cucumber in cubes and set aside.
- In medium heat, fry the chicken kofta balls and make sure all sides are golden brown before removing from the pan (4 minutes per side). Set aside on a plate with bownty for the excess oil to be absorbed.
- In a saucepan, in medium-low heat, add 1/4 cup of oil, a handful of capsicums and onions into the pan as base and stir for 10-minutes to caramelize.
- Add the chicken kofta balls to the saucepan, the remaining 1/4 oil, the remaining capsicum, onions, cucumber kirbies, the tomato paste, water, salt, brown sugar, and red chili powder.
- Do not stir the pan because we want the cucumber kirbies intact. Cover the pan and let the mixture cook in medium-low heat for 25-minutes. Give a few stirs before serving.
- Garnish with whole green anhaeim chile pepper or sliced.
With work and school taking up most of my days, autumn is here and today was just one of those kind of days where I wanted to stay home, relax, and make something delicious but easy! A few days ago, I decided to grab some little soufflé dishes from Crate & Barrel. Since I honestly lack the patience and skills to wait until using the beautiful little dishes to make crème brûlée, I figured that I should use them to make mini chicken pot pies instead (sorry Sherr-Bear). I have been also reading Julia Child’s Mastering the Art of French Cooking in the hopes of getting an idea for the filling. I decided to use, or rather innovate pg. 262 of Fondue de Poulet à la Crème (Chicken Simmered with Cream and Onions). Do note that the mini pies were intended for a family of five as a “snack”. I mean c’mon, pot pies would never be considered as a complete meal by Bengali folks!
For the filling:
- 3/4 lb of boneless chicken diced in cubes
- 1 small yellow onion diced in cubes
- 2-3 white button mushrooms diced in cubes
- 3/4 cups of heavy cream
- 1 tbsp of Worcestershire sauce
- 1/2 tspn of black pepper
- 1 tbsp Adobo Seasoning
- 1/2 tbsp salt (to taste)
- 2 tbsp coconut oil
- 3/4 cup of shredded parmesan cheese
- 1 cup of frozen peas and carrots thawed
For the crust:
- 1 cup of all-purpose flour (add as needed)
- 3 tbsp of butter
- 1/2 tspn of salt
- 2 tbsp of cold water
- 1 egg yolk
- Heat the pan in medium heat and add 1 tbsp of oil. Wait 2 minutes.
- Add the diced onions and occasionally stir to avoid it becoming golden brown. You may cover the pan.
- After 5-minutes, add the diced mushrooms. Cover the pan for 2-minutes.
- Before adding the diced chicken, remove any excess water by using a paper towel. After adding the chicken, stir the mixture and add the salt, black pepper, adobo seasoning, Worcestershire sauce, oil and cover the pan stirring occasionally.
- After 5-minutes, add the thawed peas and carrots.
- Add the heavy cream and let the mixture come to simmer for the next 2-3 minutes.
- Add the creamy filling up to 3/4 of the soufflé dish and garnish it with shredded parmesan cheese, which will eventually melt and make the filling even creamier.
- Let the oven pre-heat in 400 F.
- In a bowl, add the cup of flour, butter, salt, water and mix with a fork.
- Afterwards, knead the dough for a few minutes until it is soft. Occasionally use additional flour to prevent it from sticking. Take the dough and using your palms, round five individual balls.
- On a flat surface, use a rolling pin to flatten and round the individual balls. Use additional flour to prevent the dough from sticking to the surface.
- Using the egg whites, brush the rims of each soufflé dish. Then, place the dough on each of the dishes. If the crust is too big and hanging down the dish, use a scissor to trim it or you can fold it inwards. Brush the outer surface of the crust with the egg whites as well insert holes on the crust using a fork for steam to escape.
- Reduce the oven to 350 F and bake the mini chicken pot pies for 40-minutes.
- After taking the mini pies out of the oven, set aside for 15-minutes.
(For in-depth instructions, please see how to knead dough.)
Finally! A real and tasty burger joint. I learned about this place from ModHijabi. I decided to meet up an old friend who’s about to graduate from pharmacy school. So after debating between a few places, we finally chose to go to Smokey Burger Organic on 339 W 44th Street. What a coincidence that ModHijabi decided to be there that same evening. But it wasn’t just her, it was a whole bunch of other Islamic bloggers and YouTube artists. I even got to meet Dina Tokio. Yes, I am guilty of fangirling but oh well!
Nevertheless, finding a zabiha burger joint just couldn’t get any better. It’s right by 42 Times Square. So basically, after stuffing your faces with food, you could totally take a nice long walk into Times Square. Anyhow, their wide range of burger selections was off the hook! You get to choose your own burger buns! Isn’t that great? I had the turkey burger with a side of onion rings. The meat was absolutely succulent and I was not disappointed at all! The environment is quite chill and cozy despite the small tables. But the burgers make up for it! Please see the link below for the menu: