Fatima's Fabulous Kitchen

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

Ramadan

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. 

Loaded Chicken Tikka Nachos

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Alright we’re about half-way through Ramadan. You haven’t had a proper night’s sleep in over two weeks, you’re devastated at the fact that you’ve gained 10 pounds, you’ve probably snapped at a family member or was at the receiving-end of someone’s hangry tyrannical rampade, and you’ll explode if your non-muslim co-worker asks you again, “Not even water?”

You’re just plain exhausted. And the energy you had at the beginning of the month to make a ten item iftar meal including pakoras, dahi vadas, samosas, fruit chaat, rooh-afza plus actual dinner just simply isn’t there. You want something quick, simple, and easy.

Good news! I’ve got just the treat for you.

These loaded Indian-style nachos are fast, simple, and a real crowd-pleaser. They consist of spicy shredded chicken cooked in tikka masala spices, spicy rajma or red kidney beans, and a creamy and vibrant avocado chutney.

 

Let’s start off with the chicken. If you do have some left over chicken tikka or tandoori chicken in your fridge, you can of course save yourself time and add that to the nachos. If you don’t, fear not.  My shredded chicken is a fairly painless process, and I find it’s less likely to dry out then thicker pieces cut up chicken breast.

To make shredded chicken, I boil boneless chicken thighs/breasts in a pot of boiling water along with some ginger-garlic paste and (halal) chicken bouillon cube. You can of course add whatever you want to the water, the point is to make a flavorful stock for the chicken!

Let the chicken slow-cook for about an hour or so until it’s shreddable with a fork. (If you’re really pressed for time, you could probably get away with doing it in 35-40 minutes by constantly breaking it up with your tongs or a fork!)

Once the chicken has finished slow-cooking and all the water has evaporated, I take the chicken out of the pot and in the same pot, I add in some oil, tomato paste, chicken tikka masala spices and throw my chicken back in and allow it to absorb all those wonderful flavors.

Instead of adding plain old beans straight out of the can, I wake them up a little by making rajma – a spicy red kidney bean curry. I start off by sautéing some onions and serrano in some oil and then add in a chopped tomato. I then add in my beans and allow them to simmer in the delicious sauce until it becomes nice and thick. I season with a generous amount of cumin powder and cilantro and my bland beans are now transformed into mouth-watering goodness.

I also made an avocado chutney but you can totally substitute with guacamole if you’d like! I blend up some toasted cashews, cilantro, avocado, green chilie, onion, salt, and lime juice into my mini food processor. It’s tart and creamy and absolutely delicious.

 

Assembly is super easy and takes no time at all. First make a layer of tortilla chips (if you want to be super Indian, you can also use leftover parathas and naan), then add chicken and beans, then some cilantro, then heaping handfuls of cheese, then another layer and so forth until you’re satisfied with the amount you’ve made.

Pop it in the broiler and take them out once the cheese has melted, and there you go!  Now top with all your favorite condiments – chutneys, guac, salsa, sour cream – whatever your fasting stomach desires.

This is a fun appetizer to have on your iftar table and kids and grown ups alike will  absolutely devour them!

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Loaded Chicken Tikka Nachos

Indo-Mexican loaded nachos with shredded chicken tikka, rajma (spicy red kidney beans), and an avocado chutney

Ingredients

  • tortilla chips (about 1/2 a bag)
  • 2 1/2 cups shredded cheddar cheese

Shredded Chicken Tikka

  • 3/4 lb boneless chicken thighs and/or breasts
  • 1 tsp ginger-garlic paste
  • 1/2 chicken stock cube may substitute with 2-3 cups of chicken or vegetable stock
  • 2 tsp oil
  • 2 tsp yogurt or sour cream
  • salt to taste

spices for shredded chicken tikka *** may substitute with store-bought masala mix

  • 1/4 tsp amchur powder
  • 1/4 tsp turmeric
  • 1 tsp paprika
  • 1/2 tsp chilli powder
  • 1/2 tsp garam masala
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • 1/4 tsp fennel powder
  • 1/4 tsp dried kasuri methi leaves
  • 1/2 tsp onion powder
  • 1 pinch of sugar

Rajma (Red Kidney beans)

  • 2 tsp oil
  • 1 15.5 oz red kidney beans
  • 1/2 small onion (3-4 tbsp)
  • 1/2 tsp ginger-garlic paste
  • 1 serrano or jalapeno chilie
  • 1 tomato
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp salt (or to taste)
  • 1 tbsp cilantro

Avocado Chutney *** may also substitute with guacamole

  • 1 avocado
  • 2 tbsp cashews
  • 1 handful cilantro
  • 1 serrano chilie
  • 3 tbsp water
  • 1/2 small onion
  • salt to taste

Optional Garnish

  • sour cream
  • chopped red onion
  • guacamole
  • hot sauce
  • salsa

Instructions

Shredded Chicken Tikka

  1. Add your chicken pieces to a pot of boiling water/stock. Add in your ginger-garlic paste and boillion cube. Bring to a boil and remove fat that arises at the top.

  2. Lower heat to medium and stir. Allow chicken to tenderize until it easily shreds. This should take 45 minutes - 1 hour. In the meantime, you can make your rajma and chutney. 

  3. Use a fork or tongs to help break up the chicken. Once chicken is shredded and water has evaporated, remove chicken from pot/pan. In same pot, add in your oil and tomato paste. Allow tomato paste to break down. then add in your chicken back to the pot and the chicken tikka spices. Combine well. 

  4. Add in a pinch of sugar and yogurt. Stir and adjust for salt. 

Rajma

  1.  Rinse and wash the kidney beans and set aside. 

  2. Chop up half a small onion and a serrano or jalapeno. Add to a hot pan along with ginger-garlic paste and sautee in oil.  

  3. Add in cumin and coriander powder, salt, and chopped tomato. Stir. Then add in our beans. Cook for a few minutes until tomatoes break down and thicken up. Garnish with cilantro. 

Nacho Assembly

  1. Set your broiler to 500 F. On a large baking sheet-pan, add one layer of chips, then chicken and beans, then cheese. Repeat until you are satisfied with amount of nachos. 

  2. Set tray in the oven and allow the cheese to melt. Once melted, remove from tray. 

  3. Garnish nachos with chutney, hot sauce, guacamole, sour cream etc. Your nachos are ready to serve!

Dahi Vada

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Dahi vada is the quintessential desi iftar comfort food; you’d be hard-pressed not to spot it at least a few iftar parties that you go to. It’s tangy, cool, fried yet not heavy, and full of amazing aromatics – thus making it the perfect dish to break a long day’s fast with.

There are different variations on the dish depending on where you are from. This is a Hyderabadi version and is my mother’s recipe.

As the name indicates, there are two key components to this dish – the dahi (yogurt) and the vada.

I start off by making vada. Vada are essentially soft fried little fritters. There are two main types of vada – one made with urad daal (lentil) and the other with besan (chickpeas flour). This time around I used chickpea flour, although urad daal makes a killer vada as well.

I take some chickpeas flour and add in some spices/salt (cumin, coriander, chilli powder, fennel powder), ginger-garlic paste, along with some cilantro, green onions, and curry leaves. I mix in some water along with a pinch of baking powder until I get the consistency of thick pancake batter.

I then take spoonful’s of the batter and fry them up until they are a lovely golden brown.  They will puff up and should be airy and light in texture. I then add the vada into dahi that has been thinned out with water.

But this dish is not just fritters dipped in yogurt. Instead, I add in a bit of garlic and temper some oil with some brilliant aromatics – mustard seeds, cumin, dried chilies, curry leaves, asafoetida. I then add that on top of the yogurt. This step right here is what makes this dish so phenomenally, mouth-watering good.

This dish is special in my household because it is only made in Ramadan. It’s delectable and comforting and if you plate it right, it can definitely be a visual show-stopper as well!

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Dahi Vada

Ingredients

Vada (fritters)

  • 1.5 cup chickpea flour (besan)
  • 2 tsp salt
  • 1/2 tsp turmeric
  • 1 tsp chilli powder
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 3/4 tsp fennel powder
  • 1/8 tsp baking soda
  • 1/4 cup cilantro
  • 1 green onion
  • 3-4 mint leaves optional
  • 1 - 1 1/4 cup water
  • 3-4 cups oil for frying

Dahi (yogurt)

  • 3 cup yogurt
  • 2 1/2 - 3 cup water (or to taste)
  • 1 tbsp salt (or to taste)
  • 2 cloves garlic
  • 1 serrano pepper (optional)
  • 1.5 tbsp oil
  • 3/4 tsp cumin seeds
  • 3/4 tsp mustard seeds
  • 6-7 dried ancho chilies
  • 6-8 curry leaves
  • 1 pinch asoefitida

Instructions

  1. In a large bowl, add in your chickpea flour along with your spices and salt. Whisk and combine. (Don't add the baking soda just yet.)

  2. Chop your cilantro, mint, green onions, and curry leaves. Add and combine to flour. 

  3. Slowly add in your water and mix. You want the mixture to attain the consistency of pancake batter (thick but still a little runny). 

  4. Let batter sit for 30-40 minutes. Before frying, mix in the baking soda.

  5. In a wok or heavy-bottom pot, add in your oil. Allow it to reach a temperature of about 350 F. 

  6. Add a few heaping tablespoon full of batter to your oil at a time. Fry until golden brown. The vadas should puff up. If they are taking too long, increase your heat and add less. If they are frying up quickly they will be raw on the inside. Lower the heat and/or add more vadas to the pot. 

  7. Remove with a slotted spoon and let it sit on a plate lined with paper-towel. 

  8. Add vadas to some warm water for 10-15 minutes. Let them soak a bit so they turn soft.

  9. Now work on your dahi (yogurt). Add your yogurt to a large serving bowl or tray with higher sides. Add water depending on how thin or thick you want your dahi mixture to be. Add salt to taste (this will depend on how much water you add as well - thicker mixture will require less salt). 

  10. Finely mince the serrano chili and garlic and mix. (You may also whiz it up in a food processor or electric grinder.) Remove vada from water and add in to the yogurt and make sure each one is soaked. 

  11. Before serving, temper your oil. Start off by having all your ingredients ready - curry leaves, dried ancho chilies, mustard seeds, and cumin seed- and set them aside.

  12. In a small frying pan or pot on medium heat, add in your oil and then your cumin and mustard seeds. Once they become fragrant and start to pop (after a minute or two), add in your dried chilies and curry leaves. Remove off heat and stir around for thirty seconds. Make sure nothing burns. 

  13. Spoon immediately over the dahi vada. Be careful not to let the hot oil splatter on yourself.

  14. Your dahi vada is ready to serve!