ARABIC SHAWARMA

Ingredients

Boneless chicken julienne 250 gm
Garlic paste 1 tsp
White pepper ½ tsp
Soy sauce 1 tsp
White vinegar 1 tbsp
Salt ½ tsp
Cinnamon powder pinch
Hp sauce 1 tbsp
Oil 1 tbsp
Chili sauce 2 tbsp
DP sauce 1 tbsp
Yogurt 2 tbsp
Onion 1 julienne
Jalapeno pepper chopped 2
Jerkins sliced 2

Ingredients for shawarma sauce

Tahini 2 tbsp
Whipped yogurt ½ cup
Garlic paste ½ tsp
Salt ½ tsp
White pepper ½ tsp
Lemon juice 1 tbsp

Method for shawarma sauce

Mix tahini 2 tbsp
Whipped yogurt ½ cups
Garlic paste ½ tsp
Salt ½ tsp
White pepper ½ tsp
Lemon juice 1 tbsp together in bowl and serve with shawarma.


Method for shawarma

Marinate chicken julienne with Garlic paste 1 tsp
White pepper ½ tsp
Soy sauce 1 tsp
White vinegar 1 tbsp
Salt ½ tsp
Cinnamon powder pinch
Hp sauce 1 tbsp
Chili sauce 2 tbsp
DP sauce 1 tbsp
Yogurt 2 tbsp
Onion 1 julienne
Jalapeno pepper chopped 2
Jerkins sliced 2. 

Heat 2 tbsp oil in fry pan, pan fry chicken for 10 minutes till tender, heat pita bread or hot dog bun, spread with shawarma sauce, onion Julian, salad leaves, cooked chicken, jalapeno pepper and jerkins. Wrap shawarma in butter paper, serve hot immediately

CHEESE CHILI TOAST

INGREDIENTS:

Bread slice: 4

Butter: 2 tbsp

cheese: 2 cup grated

Red chili: chopped

Salt: as per taste

Black pepper: 1/2 tsp

METHOD:

Apply butter to all slices.

Add red chili then add cheese, than salt and pepper.

Add more cheese on top.

Microwave it for 1.5 min.

Enjoy.

NAAN (Tandori Roti) (FLATBREADS)

INGREDIENTS:

1 Tsp - Dry Yeast

3 Tbsp - Sugar

8.5 Cups - All Purpose Flour

2 Tbsp - Salt

2 Tbsp - Oil

3 Tbsp - Luke Warm Water

2.5 Cup - Cold Water

Clarified butter (Melted Ghee) - For Brushing

DIRECTION:

Combine yeast, 2 Tbsp sugar and luke warm water together and set aside for 5 minutes.

Add cold water, remaining sugar, flour and salt in yeast mixture and mix it for 3 minutes.

Add 2 to 3 tablespoon of cold water if needed.

Add oil in it and need the dough well.

Cover the bowl with plastic and leave it for 80 to 90 minutes to be doubled in quantity.

Make a round small balls covering it with flour dust.

Put all the balls in lightly oil large baking tray spacing them evenly and cover the tray tightly with plastic wrap and refrigerate it for 8 to 9 hours.

Pre-heat oven on 500 degree, take out the dough from refrigerator & put some flour on rolling pin and give the dough a round and flat shape.

Bake the naan for 6 to 7 min,until get puffy and lightly brown color.

Take out the naan and lightly apply some clarified butter with brush and serve Hot.

Cheesy Bread

INGREDIENTS:

8 oz shredded Mozzarella cheese
one lb shredded sharp cheddar cheese
1/2 to one cup chopped green onion (to taste)
1/2 cup mayonnaise
two Tbsp sour cream (optional)
3-4 cloves garlic, minced
one stick unsalted butter (1/2 cup, four ounces), softened to the point of being slightly melted
one to two loaves of Italian or Italian bread (I used Ciabatta), depending on the size of the loaves

METHOD:

one. In a immense bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate little bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.


two. Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about three to five minutes.


three. Remove from broiler and let sit for five minutes until cold to handle. Slice the bread with a bread knife. Serve.

Yield: Makes 30 to 40 slices.