Dubai is all about options & variety. But in this abundance, I’ve struggled to find freshly baked pizza bases. You will find the frozen ones, but I’m not a fan. In the bakery section, what came closest was the flat, Egyptian pita bread. My only worry was if it would stand another round of baking or end up like a crisp tortilla. But how would I know without trying?
I love my sev puri crunchy. The trick I learned from my regular bhaiya was to add a layer of sev right after the potatoes so keep the base crunchy, and avoid sogginess once the chutney’s are added. Hope you enjoy it. Takes no more than 15 minutes to prepare.
Mashed potatoes (I literally use instant mashed potato)
Chopped onions, tomatoes, corriander
Chili chutney (or Maggi Hot & Sweet sauce)
Yoghurt (whipped, sweetened)
Chat masala, salt
Lay the puris on a flat plate and top up ingredients in the mentioned order
Every relation demands trade-off & adjustment. It is nearly impossible to find harmony in all choices. Aditi & I also took a hit on compatibility in some areas – food was one. I am a complete foodie, and she’s a great cook. I love chicken & chapattis, while she loves fish & rice. But when I cook, I try to make things that will go past her choices. Like all kids who hate plain chapattis, she loved the variation of baked rolls with chicken, cheese & veggies.
2 onions, sliced
1 green capsicum, chopped
1 tomato, chopped
3 garlic cloves
Salt, to taste
6 Chicken tandoori kebabs (or shredded chicken) – or replace with cottage cheese (paneer) for a veggie version
Cheese – grated mozzarella & slices for topping
Heat some butter in a pan, and place garlic cloves
Add all vegetables, tomato ketchup and salt to taste
Saute vegetables until cooked
Assembling the rolls
Butter both sides of each chapatti
Place the vegetable stuffing at the center, and top with chicken or paneer
Grate mozzarella cheese, sprinkle oregano/chat masala to taste
Roll ’em up, and place cheese slices on top for an extra cheesy taste
In an earlier recipe, I mentioned my plans to write a cookbook, exclusive to recipes using shredded chicken as the key ingredient. This post is chapter 1: “Preparing your key ingredient“. As simple as it sounds, boiling chicken is an art. The trick is to cook the chicken without leaving it too dry. And here is how:
Take enough water in a large vessel to fit the chicken pieces and bring it to boil – WITHOUT the chicken
Cut the chicken breasts (or other pieces) into sizable chunks
Once the water is boiling, reduce the flame & drop the chicken pieces into the vessel
While the chicken boils, keep skimming the foamy protein that floats on the top (as shown below)
At some point in time, I am going to write a book about cooking: “A Husband’s guide to quick recipes – a.k.a. all you need is shredded chicken”. The possibilities of what you can do with shredded chicken are limitless. I’ve used it with enchiladas, salads, nachos, pizzas and what not. Here is another easy one.
A year I tried this recipe for Homemade Cracker Jack and it turned out great! Crunchy peanuts glued to caramel pop-corn making for a nice sweet-and-salty snack. Just a few days back, I bumped into a question on Quora that asked ‘When do you realise that you are good at something?‘ to which I said: When repeating ‘it’ no longer worries you. Or when You dont need revision or preparation, and when others seek your opinion or value you experience.
In an attempt to get good at Crackerjack (and to satisfy my craving on a slow Sunday evening) I went ahead and tried it again. Only to realize that I still need to improve. The peanuts just didn’t glue with the pop-corn because my caramel sauce should’ve had more butter & water. But I’m glad that I attempted to perfect it, traced the cause of my failure and that I’m still eager to perfect it.