Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Recipes

Achaari Udon Noodles

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If you’re anything like me, then you make some kind of stir-fry at least once a week. It’s ridiculously simple, versatile, and the perfect solution when you haven’t done any grocery shopping.

I admit that this recipe is nothing out of the ordinary – for seasoning, I use all the typical ingredients– soy sauce, oyster sauce, sesame oil. The only difference is that I added a bit of achaar – a fantastic spicy pickle often eaten alongside main dishes for people who want a little extra spice and acidity.

You can use any achaar – store-bought or homemade. Just make sure to taste adjust the seasonings of everything else accordingly since some achaars will be saltier or more sour than others.

Also feel free to use whatever veggies you have on hand – I used carrots, bell peppers, and shiitake mushrooms. Shiitakes are hands down the best mushrooms to use in a stir-fry like this; it’s got a deep woody-umami flavor that white baby bellas can’t match.

(side note – mushroom haters are complete losers with atrocious palates. Fight me.)

I love using udon here – these thick fatty noodles add a wonderful texture and an awesome bite.

Top this with some toasted sesame seeds and a poached egg – cut into that creamy runny yolk for immense satisfaction.  

And there you have it! A great go-to weeknight recipe to satisfy all your carb and spice cravings!

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Achaari Udon Noodles

Ingredients

  • 16 oz udon noodles
  • 1 cup shiitake mushrooms (julienned)
  • 1/4 cup bell pepper (julienned) may substitute with veggies of your choice such as broccoli or snap peas
  • 1/4 cup carrot (julienned)
  • 2 tsp ginger-garlic paste
  • 1/2 tsp turmeric
  • 1 Tbsp oil

Sauce (use this as just a guide, you may have to adjust depending on how spicy, salty, and sour your achaar is)

  • 1 1/2 Tbsp achaar (or to taste)
  • 2 1/2 Tbsp soy sauce
  • 1 Tbsp water
  • 2 tsp sesame oil
  • 1 tsp oyster sauce
  • 1/2 tsp sugar
  • lime juice (to taste)

garnish

  • 1 poached egg
  • 1 tsp toasted sesame seeds

Instructions

  1. Cut your veggies into thin strips. Set aside.

  2. Combine all your sauce ingredients. Taste and adjust for seasonings. You may need more or less achaar depending on your spice level and how salty it is. Set aside.

  3. In a hot wok, add in your oil. 

  4. Add in your shiitake mushrooms first. Cook for one minute. Now add in the rest of your veggies, ginger-garlic paste, and turmeric. Cook down for another 2-3 minutes.

  5. Now add in your noodles and sauce. Mix well. Cook for 1-2 minutes. 

  6. Taste and adjust for seasonings. Garnish with green onion or cilantro and toasted sesame seeds. Top with poached egg.

Cardamom Chai Tiramisu

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Since it’s a New Year I thought it was high-time that I tried something a little different with my content. So instead of just doing pictures and a written post, for this recipe I actually did a video! This is something that I’ve wanted to do for a very long time and I’m thrilled to share it with you! Enjoy!

Tiramisu with classic Indian flavors
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Cardamom Chai Tiramisu

 Tiramisu flavored with cardamom, chai, and rosewater: an Italian-Indian fusion dessert

Servings 6 people

Ingredients

  • 1 cup masala chai no sugar added!
  • 10-12 slices angel food cake may substitute with lady fingers!
  • 1 tsp chopped pistachios optional, for garnich
  • 3/4 tsp cardamom for garnish

Custard

  • 4 egg yolks
  • 1 cup heavy whipping cream (may substitute remaining egg whites)
  • 1/2 cup marscapone cheese
  • 3-4 tbsp sugar or to taste
  • 2 drops rosewater
  • 1 1/2 tsp cardamom
  • 2 tsp vanilla extract
  • 1/2 tbsp lemon juice or to taste
  • 1 pinch salt

Instructions

Custard

  1. In a bowl, whisk together egg yolks, sugar, salt, and vanilla. 

  2. Create a double-broiler by bringing an inch of water in a pot to a boil to a simmer and fitting your bowl with your egg yolks on top. 

  3. On low heat, whisk eggs vigorously for a few minutes until they became a light yellow color. Make sure the water from the pot below does not hit the bowl with your custard. Set aside.

  4. In a separate bowl, whip up your heavy cream using an electric mixer until stiff peaks form. (Traditionally egg whites are used in tiramisu, so if you don’t mind that using raw eggs, feel free to whip them up! It will make for an even lighter tiramisu!)

  5. Now add in your marscapone cheese to the heavy whipping cream and beat until well-incorporated. You should end up with a fluffy mixure.

  6. Add in your whipped cream + marscapone cheese mixture to the custard you made. Whisk together and make sure there are no lumps. 

  7. Now add in the cardamom, rose water, and lemon juice. Taste and adjust if necessary. The custard should not be too sweet because we will later be adding the cake when assembling. 

Assembly

  1. Using whatever dish you have (I used a 9.5 by 7.5 inch pyrex dish which allowed for two full layers), start assembling the first layer of cake. Spoon over the chai throughout. If you are using lady-fingers, dunk each one lightly into the chai on both sides. Make sure the chai is cool before doing this step or else everything will become mushy!

  2. Once you add the chai-soaked cake and/or lady-fingers, top with a layer of custard. 

  3. Repeat until you no longer have any custard left. 

  4. Top with cardamom and pistachios (optional). 

  5. Cover and let sit in the fridge for at least 6-8 hours. This will allow the custard to set and the flavors to meld together. 

Chicken Spring Rolls

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Are you ever just completely lost when it comes to figuring out what to bring to a  potluck?

Someone’s bound to bring a sad veggie dip, a soggy casserole, an underseasoned chili – 10 people bring store-bough cookies because they can’t be bothered or can’t cook, one person brings something that’s actually really tasty but by the time you get there it’s all gone…and that’s about it.

I’ve got a great solution for you.

These chicken spring rolls take a bit of effort and time but are so worth it. There are incredibly flavorful, juicy, and the perfect balance of salty, sweet, and hot.

I first start off by making some shredded chicken. I take boneless chicken tenders and simmer them in chicken stock and bay leaves.

For the filling I use about 3.5 cups of veggies for 1 pound chicken. Don’t bother with a knife and cutting-board. Get out your food processor and grind until extremely fine.

The secret to these babies is cooking down everything in a good amount of ginger-garlic paste. This will add tremendous background flavor. I also like to add  in some turmeric and chilli powder (because I am brown) along with some soy sauce and oyster sauce.

My second secret is a bit of msg. Whenever I make anything Indo-Chinese, I always pour a little in. I know some people have reservations about this notorious seasoning – but let me tell you that literally every processed food has msg in it – from chips and crackers to breads and sauces. A little goes along way with flavor enhancement and brings these to the next level.

Lastly, I squeeze in a generous amount of lime juice for brightness and acidity.

Assemble these, fry them up, and serve these up with some good old sweet chilli sauce. Your co-workers or classmates are sure to be impressed.

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Chicken Spring Rolls

A super flavorful spring roll - perfect for your next potluck or holiday party!

Ingredients

shredded chicken

  • 2 lbs boneless chicken (may use breast and/or thighs)
  • 1 chicken bullion cube
  • 1 bay leaf

Filling (total yield = 7 cups of veggies)

  • 4-5 medium carrots
  • 1/2 cabbage
  • 1/2 bell pepper (don't use green)
  • 4 green onions
  • 7 tbsp oil
  • 2 Tbsp ginger-garlic paste
  • 2 1/2 Tbsp soy sauce or to taste
  • 2 Tbsp oyster sauce
  • 3/4 tsp turmeric
  • 2 1/2 tsp chilli powder or to taste
  • 1 tsp msg
  • lime juice to taste

Instructions

Shredded Chicken

  1. In a large pot filled half-way with water, add in your boneless chicken pieces along with the chicken stock cube and the bay leaves. If you don't have chicken stock (halal chicken bullion is sometimes hard to come by) then just add some salt and extra aromatics of your choice (ex - black peppercorns, extra bay leaves etc).

  2. Bring water to a boil then lower to a simmer. After several minutes you will notice a layer of white foam form on the top. Remove with a spoon. 

  3. Allow the chicken to cook and tenderize. This will take at least 1 1/2 hours or even longer. If the water evaporates too quickly, just add more. Once it's done, it should be shredded and tender. 

Filling

  1. Throw in your veggies - bell pepper, carrot, cabbage, green onions into a food processor and blitz until completely fine. You should have a yield of about 6-7 cups of veggies. 

  2. In a large wok or wide pan, add in your oil on medium-high heat. Now add in your veggies. Allow them to cook down for a minute or two.

  3. Add in your turmeric, chilli powder, and ginger-garlic paste. Cook until the rawness of the ginger-garlic paste goes away.

  4. Now add in your shredded chicken, soy, sauce, oyster sauce, and msg. Mix well. Make sure your mixture is dry and doesn't have too much moisture or else you're spring rolls will be soggy!

  5. Add in your lime juice. Taste and adjust for seasonings. You may require more soy sauce. 

Assembly

  1. Take a bunch of thawed spring roll wrappers. Carefully separate each layer without tearing them. (NOTE - these are not the same as wonton wrappers! They are a bit larger in size and thinner. My favorite brand is Spring Home - "TYJ Spring Roll Pastry". You can find these in the asian frozen section of your supermarket!)

  2. Take a spoonful of filling just bellow the center. Form into a log shape and fold the ends tucking the sides like an envelope. (If you are confused, there are plenty of good youtube tutorials that will break this down for you in much better detail than I can describe here!)

  3. Make sure to cover your spring rolls with a damp paper towel or cloth so they don't dry out. 

  4. Bring a wok or large pot with at least an inch of oil to 350 F. Slowly add in your spring rolls and fry until golden brown.

  5. Your spring rolls are ready! Serve with sweet chilli sauce.