Spaghetti Bolognese; The perfect comfort food!

Literally takes 30 to 40 minutes to whip up. It is filling and comforting at the same time. 

Ingredients:

1/2 KG Chicken/Beef Mince (I used Chicken)
1 medium onion chopped
1/2 TBS Garlic Paste
1/2 TBS Ginger Paste
Oil
1 to 2 tsp crushed black pepper
1 tsp white pepper
1 tsp crushed oregano
3 large tomatoes blanched-peeled-pureed
1/2 Jar of Pizza Sauce

Directions:

1. Saute onion in lil oil. Add G/G paste
2. Fry the mince on high heat till water evaporates and oil comes up
3. season with salt, white pepper, a little red chili powder if you wish to, oregano and black pepper
4. Add the puree of fresh tomatoes
5. Once the puree is cooked and oil separates add the pizza sauce
6. Cook till sauce is cooked and oil comes on top
7. Cook the spaghetti till aldente. Don't throw the cooking liquid though.
8. Add about 3 large spoonfuls of pasta liquid to sauce. Boil sauce once and then turn off heat. I cook the entire sauce on high heat, and its ready in 30 mins max. 
9. Add two cups of cooking liquid to spaghetti in a large pot. Add sauce on top, mix well and cook on medium heat till saucy but not too much liquid remains. 
10. For garnishing I added chopped green chilies but you can omit them.

TIP: for some extra spicy flavor you can blend some green chilies with the tomatoes.

Zeera Biscuits .. Simply Divine!

Assalamu Alaikum wa Rahmatullah,

Zeera biscuits (or Cumin Cookies) are an essential part of any bakery in Pakistan, they are the most selling, most treasured and most appreciated biscuits in our culture. No tea-time in the evening (or morning) is complete without these really simple yet wonderful cookies. These crispy, soft, aromatic and delicious biscuits complement tea quite well.

Among so many beautiful memories of my Abba Jaan, stopping at the bakery in Bahadurabad on our way back from my office (my father used to pick and drop me every single day) and buying half a kilo freshly baked Zeera Biscuits is stamped on my mind for ever!  

My father was crazy about these biscuits as it used to remind him of his childhood, and now these have become my precious memories!

After being away from Pakistan for so long, I was craving for all the charms of my country. One thing I have learnt by living in a European country is that there is nothing you cannot make in your own home, your own kitchen, if you want a clean 'halal' meal for yourself and your family. Why not make the easiest of things in your oven then? Thus I thought of giving these biscuits a try.

The recipe uses only 5 really basic elements which are part of every pantry, Self-rising flour, Butter, Sugar, Salt and Cumin seeds.

Even though you can substitute self-rising flour with all purpose flour and baking soda, from my experienced I have learned that using self-rising flour for biscuits and pie crust is the fail-proof way for the best outcomes.

The butter should be at room temperature, but if its still not soft enough (especially if you live in a cold area) you can put it in the microwave for 10 seconds to achieve the soft yet in form butter stick.

Start by roasting the cumin seeds in a pan. (Alternately you can roast them in an oven too. Put the cumin seeds on a baking tray and heat your oven at 180 deg C). Roast the cumin seeds for 3 to 4 minutes or until you start to smell their aroma. Take them out and allow to cool.

Cream the butter and sugar together, using a hand mixer, stand mixer or wire whisk. The end result should be fluffy, white and creamy butter.

Add 1.5 cup flour and salt using a sieve to avoid any lumps and make a soft dough using light hands or just the tip of your fingers. If the dough feels too buttery, add another tablespoon of flour. The dough will come together flawlessly.

Cover in a plastic cling and refrigerate for 15 to 20 minutes. Once the butter is cold again, its easier to handle the dough. This part is optional, you can proceed to making the cookies directly after kneading the dough if you are short of time.

Lightly dust your working surface with flour and roll the dough using a rolling pin to 1/4 to 1/2 inch of thickness, though I like my biscuits thick as it gives the biscuit some volume and texture. You may find the thickness of your liking after a few tries. The baking time does not vary. Cut out the biscuits using different shapes of cookie cutters. Place them on a baking tray lined with baking paper. This recipe yields about 20 biscuits/cookies.

Bake the cookies for 12 to 13 minutes and cool off on a wire rack. 

Store them in an airtight container for up to 1 week. :) 

Ingredients:

• 1 .5 cups + 1 tbsp self - rising flour
• 150 gm butter at room temperature
• 1/4 cup caster sugar
• 1/2 tsp salt
• 1 heaped tsp white cumin seeds (zeera/jeera)

Method:

1. Roast the cumin seeds in a pan on low flame till they are a little brown and start to give aroma. Set aside.
2. Using a hand mixer cream the butter and sugar together at medium speed, scraping down the sides in between to incorporate all the mixture. Mix till it is light and fluffy. (Note: if you don't have caster sugar, grind some normal sugar in your grinder till it becomes all powder).
3. Sift in the salt and flour using a sieve.  Add 3/4th of the cumin seeds and save the rest for topping.
4. Mix the flour with light hands till it all comes together.  You will end up with a very soft dough!
5. Wrap the dough in a cling wrap and refrigerate for 20 to 30 minutes. 
6. Meanwhile pre-heat the oven at 180 deg C. Prepare your oven tray by putting the baking paper on it or alternately by buttering and dusting some flour on it.
7. After 30 minutes take the dough out, dust your working surface with flour (this ensures your biscuits don't stick to the surface) and roll the dough using a rolling pin to 1/4 inch of thickness.
8. Cut out the cookies using different shapes of cutters and place them 2 inches apart from each other on your baking tray. As the biscuits expand while baking, you don't want them to mingle together. Sprinkle the remaining roasted cumin seeds on the biscuits.
9. Bake for 12 to 13 minutes, once they become a little brown from the sides take them out carefully  and cool them on a wire rack! They might still be a bit soft when you take them out but will harden as they cool.
10. Enjoy your biscuits hot and fresh with chai/tea or store them in an airtight container for up to 1 week! :-) 

Gift-wrapping ideas for the biscuits

What you need:

• 4 paper liners for cupcakes
• 4 square pieces of Plastic wrap
• Ribbons

Place 5 biscuits in each paper liner, put the paper liner in the middle of a square plastic wrap. Gather the wrap from all sides and tie the ribbon to close it from the top forming a toffee like structure.

Spicy Chicken Enchiladas

Assalamu Alaikum, 

After a short flight at night, starving (as they served no food on the flight), I landed in England! I was going to meet my sister, and most importantly my lovely mother. It was another two hours drive home and when we reached home, I was not sure if I was more sleepy or hungry!?

After lots of hugs, kisses, non-stop talking and recollection of past days, my sister finally brought a steaming hot dish out of her oven, and put it in front of me! I couldn't be more happier! She made her special Chicken Enchiladas for me. With the boneless chicken chunks, sweet and spicy sauce and just the right amount of vegetables in it, topped with lots of gooey cheese... Yum!!

All my favorite things, and I had the perfect night, Alhamdulillah! I loved those Enchiladas, they were so delicious that I almost ate the whole dish!

Back at home, I knew I wanted to make that dish for my husband and family. How can I let them miss something so yummy, luxurious yet comforting, thus the trial. Let me tell you one thing... if you have some food critics in your home, this is the dish you must try, they will love it so much you would not hear a complaint!

I have made my own chicken enchilada sauce because where I live it is not available in the market, at least by the same name. I was glad I ended up making my own sauce, as it gives you control over the taste and you can vary it every time you want, according to your taste buds.

Another versatility about this dish is, you can use any kinds of tortillas you like, Corn, wheat or just the natural ones, its up to you. Whichever tortilla you use gives the dish a unique taste. Tortillas balance the dish so well and really make Enchiladas a whole hearty meal.

I always start by making the sauce first, as it gives me time to prep the veggies while the sauce simmers. You can also start cooking your chicken at the same time if you are a multitasking freak like me! The dish comes together quite quickly once all the stuff is prepared. You can definitely prepare this dish ahead of time and bake when required. It keeps quite well in the refrigerator for 2 to 3 days.

So what are you waiting for, go ahead and make them :-) !!

This amount of material makes 2 small dishes of Enchiladas or 1 big dish of Enchiladas. Serves 5 - 6 people.

Ingredients for Chicken Enchiladas Sauce:

• 2 tblsp olive oil
• 1 medium onion (chopped like for omelette)
• 2 cloves of garlic (very finely chopped)
• 2 x 400 gm cans of peeled Tomatoes (pureed)
• 2 tsp tomato paste
• 1 leveled tsp dried oregano
• 1 leveled tsp dried basil 
• 1 leveled tsp chili powder
• 1/4 tsp paprika powder
• 1/4 tsp cayenne powder
• 1 tsp salt (or to taste)
• 1/4 black pepper (or to taste)
• 1 tsp sugar
• 2 tblsp ketchup

Preparing the sauce:

1. First prepare the sauce. Heat oil in a deep pan and add the chopped onion in it. 
2. Once the onion becomes translucent and soft, add the finely chopped garlic to it.
3. As the aroma of garlic arises and it acquires a bit color, add the pureed tomatoes and tomato paste. Cook for a while with the lid close. 
4. Add the seasonings from Oregano to black pepper, add sugar and ketchup and cook the sauce till it becomes a little thick and the oil separates.
5. The sauce should taste a bit spicy and sweet at the same time. Adjust seasonings accordingly.
6. Distribute the sauce in two equal parts. Set aside and allow to cool.

Ingredients for Filling:

• 6 to 8 Tortilla wraps (can use wheat tortillas as well)
• 2 tblsp olive oil
• 2 small or 1 big boneless chicken breasts [See tip below in case boneless is not available]
• 1 small green capsicum
• 1 small yellow capsicum
• 1 small red capsicum
• 1 medium onion 

Preparing the filling:

1. Prepare the vegetables and chicken to make the filling. Cut the chicken breasts into small square pieces (or julienne, if cutting in julienne style, cut all the vegetables in julienne too). Cut the three color capsicum in small cubes. Cut the onion in cubes and set all aside.
2. Heat oil in a pan and fry the chicken on high flame till the color changes.
3. Add one part of the sauce to the chicken and cook till the chicken is tender.
4. Add the capsicum and onions and cook for 5 minutes with the lid close. The veggies should remain a little crunchy at this stage.
5. Adjust salt if required. The filling is ready, set aside and let it cool.

Ingredients for Topping:

• 2 cups shredded mozzarella 
• 1 to 2 pinches of dried oregano
• Sliced Jalapeno (optional)

Final Step, Putting the Enchiladas together:

1. Pre-heat oven on 200 deg C. 
2. Using the remaining sauce, spread a little on the base of a deep oven-proof dish. 
3. Generously fill the chicken-capsicum filling in the tortillas and wrap them to make rolls. 
4. Place the rolls in the dish with open side down and smear more sauce on the top of it.
5. Put a lot of shredded mozzarella to cover the whole dish, and sprinkle some oregano on it.
6. Place the dish in the pre-heated oven and bake for 30 minutes. Lowering the temperature to 180 deg C in between. 
7. Once the top has browned and is crispy, the Enchiladas are ready. Serve Hot and Enjoy! :) 

Tip: 

If you are short of boneless chicken meat, you can use two chicken legs with thighs attached. Boil it in water along with soya sauce, vinegar, bit of Ginger garlic paste, black pepper, white pepper and salt. Once the chicken is tender, take out the chicken pieces and reserve the stock for some other recipe. Shred the chicken into big pieces and add to the sauce directly without any frying part! 

Update: 
One of our beloved readers and followers of Ammi's Kitchen tried our recipe and shared her experience with us. Thank you! :-)

Pan Pizza with Thick & Chewy Crust

Who doesn't crave pizza like All-the-time??? Well I do, just can't have enough of that... and not just any pizza.. the gooey chewy thick crust pizza with lots of cheese on top!

This one here is the best you will ever taste. Our pizza hits just the right spot. It is absolutely delicious and is bursting with flavours! A family secret recipe handed down to us daughters by our mother! 

So next time you are craving for a pizza.. Look no further and try our Ammi's Kitchen Pan Pizza with thick crust recipe! Mark my words.. it's a keeper smile emoticon!

Ingredients of Pizza Sauce:

• 2 to 3 tblsp Olive oil
• 1 small Onion chopped
• 1/4 cup celery chopped (optional)
• 1 garlic clove finely chopped
• 1 can peeled tomatoes
• 1 small can tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil leaves
• 1/2 tsp black pepper
• 1 big Bay leaf
• 1 tsp fennel seeds
• 1/2 tsp salt (or to taste)

Method: 
Heat oil in a deep pan and saute onion, celery and garlic until soft and transparent. Add the tomatoes and tomatoe paste and cook for a while with lid close. Once soft and smooth, add the seasoning and cook till oil separates. Cool off the sauce and set aside.

Ingredients for Pizza dough:

• 2 cups wheat flour
• 2 cups all purpose flour
• 1/2 tsp salt
• 1 packet instant dry yeast (added directly to flour) 
• 1 tblsp sugar
• 2 tblsp dry milk powder
• 2 tblsp Olive oil
• 1 and 2/3 cups of WARM water for kneading

Method: 
Mix all the dry ingredients in a large bowl. Make a well in the centre of the bowl and pour oil and warm water in the well. Using a Spatula .. start mixing the water with the flour.. incorporating a little flour at a time from all sides. Once all is incorporated mix a little with your hands. You will end up with a bit of sticky and hard dough at this stage. Dust some flour on your work surface and knead the dough for 5 to 7 minutes. Keep adding flour as required (but not much) till the dough takes a smooth form. After 5 to 7 minutes of kneading the dough should bounce back if you poke it. Grease the bowl with 1 tblsp olive oil and place the dough back in it. Turn it over to fully smear with oil. Lightly cover with a cling foil and keep it in a warm place for 10 to 12 hours. It will rise and become double in size and thus its ready to be used.

Ingredients for Type 1 Meat for pizza topping:

• 200 gm of minced meat
• White pepper 1/4 tsp
• Black pepper 1/4 tsp
• Vinegar 1 tsp
• Soya sauce 1 tsp
• Salt as required
• 1/4 cup chopped Onion (optional)
• 2 to 3 tblsp olive oil
• 1 garlic clove chopped or 1/2 tsp ginger garlic paste

Method: 
Heat oil in a pan and saute onion and garlic in it till tender and transparent. Add the minced meat. Cook for a while till the mince changes its color. Add vinegar and soya sauce and season with salt, black pepper and white pepper. Cook with lid closed on medium flame till oil separates. Dish out in a bowl leaving any excess oil behind.

Ingredients for Type 2 meat for Pizza toppings:

• 100 gm Boneless meat of Lamb cut into small chunks
• Barbecue sauce 2 tblsp
• Salt to taste
• 1/2 tsp Ginger garlic paste
• Red pepper flakes 1/2 tsp
• 2 tblsp olive oil

Method:

Heat oil in the same pan as minced meat, if previous oil remains, use it. Add the meat chunks and ginger garlic paste and fry for a while on high flame. When the meat changes color add the barbecue sauce and all the seasoning. Cook with lid close for few minutes till the meat is tender and oil is separated. The sauce should stick to meat, if there is too much water then cook with lid open till all water is evaporated. Dish out in a bowl leaving any excess oil behind.

Toppings:

• 1 big onion halved and sliced
• 1 big green capsicum chopped in small pieces
• 8 to 9 mushrooms thinly sliced
• Pre cooked minced meat 
• Pre cooked lamb or beef meat chunks
• Salami or sausages sliced
• 2 cups of shredded mozzarella cheese 
• Black or green olives sliced
• 1/2 cup sweet corn (optional)

or use any toppings of your liking!

Putting together the Pizza:

• Pre-heat oven to 220 Degree C for 15 minutes. The oven should be really hot when you put the prepared pizza in it. 
• Punch down the pizza dough, knead a little, and cut into 3 equal sizes. Leave them for a little while to let them rise a bit. 
• Roll one part of the pizza dough to 1 inch thickness. 
• Cut a garlic clove in half and rub it on the inner surface of your deep pizza pan. Then grease the pizza pan with 2 tblsp of Olive oil. 
• Place the rolled pizza dough gently in the pizza pan. 
• Press the corners of the dough with your fingers around the pan to form a border of the pizza.
• Spread the pizza sauce to your liking on the dough (about 2 to 3 tblsp). 
• Top your pizza with salami/peperoni, mushrooms, the two types of meat, handful of capsicum, hand full of onions, sausages, olives and sweet corn (if using). Don't worry about over loading the pizza with toppings as the the crust will come out thick and steady. Leave the mozzarella for later.
• Turn the temperature to 210 deg C. Put the pizza in the oven and bake for 7 minutes. After 7 minutes, add the mozzarella cheese evenly spreading all over the pizza. Bake further for 7 to 8 minutes or till the toppings seem done ( a little brown and crispy ). 
• Lower the temperature to 180 Deg. C and bake for another 5 minutes (this ensures the dough is cooked through). 
• Your Pizza is ready to be served, Enjoy and gather compliments! :-) 

2 Minute Microwave Lemon and Coconut Mug Cake!

When you think summers you think of all the flavors of summer! Fresh berries top the list and then fresh, juicy, tangy and thirst quenching Citrus pretty much sums it up! I prefer spending as less time as is possible during the heated and humid days of Karachi. Mug cakes are a blessing in this weather really. They take a jiffy to stir up and seconds to cook (Like literally!). After trying a variety of Nutella mug cakes, I wanted to try something with more summery flavors and something that can be a bit more fancy... enough to be part of a hi-tea! And Voila! I present to you one of the best ever microwave invented recipes... Lemon and Coconut Mug Cake! YUM! Just the two flavors together in a sentence are enough to get the taste buds all excited (Now imagine that with strawberries on top! DIVINE! and we are haven't even reached the recipe part yet!). 

So I will not keep you waiting... Here is my recipe for a super delish and gourmet lemon and coconut mug cake:

Ingredients;

1/4th cup flour
1/4th tsp baking powder
1/4th cup vegetable oil
1/4th cup coconut milk
2 TbS toasted coconut flakes
2 TBS lemon juice
2 TBS sugar

Pinch of Salt

Lemon zest

Combine all ingredients in a mixing bowl. Pour in a microwave safe cup. Micro at 90 to 110 seconds. Garnish with lemon zest, strawberries and whipped cream!