Archive | July 2014

What’s for Dinner: [Baked] Bang Bang Shrimp

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This past Tuesday, I did a baked version of my Bang Bang Shrimp. It was just as delicious, and I loved that it wasn’t fried!

  1. Make your sauce: combine the 1/2 cup of [low-fat] mayonnaise, 4 teaspoons of chili garlic sauce, 1/2 teaspoon of sugar, and 1 teaspoon of rice vinegar in a small bowl. I let mine chill in the fridge in the meantime. This helps the sauce stick to the shrimp.
  2. Preheat your oven to 350 degrees. Line your baking sheet with foil for easy cleanup. Spray non-stick cooking spray on top of the foil.
  3. I seasoned shrimp with: black pepper, garlic powder, paprika, chili powder, and cayenne powder.
  4. Next, I added in a [beated] egg to the marinated shrimp.
  5. Separately, in a ziploc bag [for easy cleanup], I add in flour and season it with black pepper, garlic powder, paprika, chili powder, and cayenne powder. Next, add in the shrimp to the ziploc bag, seal… and shake to coat all of the shrimp.
  6. Transfer your coated shrimp on to the lined baking sheet. When all are transferred, spray another layer of non-stick cooking spray on top of all the shrimp.
  7. Bake the shrimp in your preheated oven for about 15 minutes.
  8. After a few minutes of letting the shrimp cool, transfer to a dish where you fold in the sauce with the shrimp before serving.

Like I mentioned in the original version, the ideal combination/process for a crispy breading [that doesn’t fall off — especially once you start to add the sauce]:

  1. Make the sauce first [and put it in the fridge to chill].
  2. Next, bread the shrimp [then put the shrimp in the fridge too].
  3. Wait to add the sauce to the shrimp until once the shrimp is a little cooler. Gently toss.

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What’s for Dinner: Cholay

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Cholay is another Pakistani dish that is served as a snack or appetizer… and I’m sharing it today as part of iftari food.

If you are working with dried chick peas, soak them in water [overnight].

When you are ready to make the cholay:

  1. To chana [chick peas], add salt, baking soda and enough water to cover all the chick peas to bring it up to a boil.  Keep your heat on high until it comes to a boil, then turn to extreme low heat for the rest of the cooking process.
  2. Add in [peeled and diced] potatoes to the chick peas half way through it’s cooking process [so it can just cook together]. You can remove liquid if there is an excess amount.
  3. Once it’s ready, add in diced tomatoes, one of the following [cumin or chaat masala, and imli [tamarind] chutney.
  4. When you are ready to serve, add in either mint or coriander leaves.

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P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Mango, Mint and Strawberry Salsa

This one is pretty self explanatory [just by it’s name]!

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I diced up mangoes. Same with strawberries [fresh from our backyard]! Added in some chopped mint [also from the backyard!]… and mixed everything together.

Today, when I made this, I served it over baked tilapia:

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I seasoned the tilapia with black pepper, paprika, garlic, chili powder, cayenne pepper, and lemon juice. I baked it for about 25 minutes in a preheated 350 degree oven.

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What’s for Dinner: [Baked] Sweet Chili Shrimp

Today, I made a baked version of Sweet Chili Shrimp.

I’ve made a fried version of this before [you can see that by clicking here], but today I decided to go the healthier route and bake the shrimp instead.20140708-205434-75274139.jpg

What I did today was:

  1. Preheat your oven to 350 degrees. Line your baking sheet with foil [for easy cleanup] and spray with non-stick cooking spray.
  2. I seasoned the shrimp with the usual: black pepper, paprika, cayenne pepper, chili powder, and garlic powder. I seasoned flour with the same seasonings and coated all of the shrimp.
  3. Lay them on the lined baking sheet. Spray the top with non-stick cooking spray as well.
  4. In your preheated oven, baked the shrimp for about 10 minutes. Half way in the baking time, I flipped the shrimp over.
  5. Once it’s out of the oven, let it cool a bit.
  6. After it has slightly cooled, fold in sweet chili sauce and serve!

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What’s for Dinner: [Baked] Chicken Fajita

Last night, for dinner/iftari, I made chicken fajitas.  I baked it, instead of grilling it or cooking on the stove. It was juicy enough that no other sauce was needed and neither was any condiment necessary… but that’s your personal preference.

How I made it last night:

Preheat your oven to 400 degrees.

I cut my boneless chicken into thin strips before marinating it with: black pepper, paprika, chili powder, cay20140702-192922-70162846.jpgenne pepper, onion powder, garlic powder, ginger powder and cumin. Next, I added in some cornstarch. No added salt and definitely no oil.

Then, I cut my onion and [red and orange] bell peppers into thin strips. Toss it really well with the marinated chicken so it gets seasoned too.

Bake in your preheated oven for about 35 minutes. I tossed it, I think, twice in between the baking time to make sure it was cooking evenly.

As soon as it came out of the oven, I squeezed half a lime over it, leaving the other half of the lime to be squeezed on top after you assemble your fajitas on top of your [warmed] tortilla(s).

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: [Mashed] Potato Fritters

Since several people have asked me what is for iftari around here, I thought I would share some of my family favorites… starting with the recipe for [Mashed] Potato Fritters that I made [and shared] yesterday. I’ll be honest and say that Ami makes most of the “typical” iftari food… while I make more of the “fun” stuff. 

Most nights in the month of Ramadan we have typical iftari around here [along with whatever else I felt like making that day]. [Mashed] Potato Fritters [pakoray] are one of those things that we typically end up making only in Ramadan for iftari and is definitely one of my favorites. After popcorn chicken of course!

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This is how I make mine:

  1. I took [4] potatoes, peeled them, and washed them. Add about enough water to cover them 1/4th of the way.
  2. Next, pop it in the microwave for about 10-15 minutes until they are soft enough to mash. You could also do this, of course, on the stove.
  3. Drain excess liquid, but leave some in to keep the potatoes moist.
  4. Mash the potatoes!
  5. As you are mashing them, to your potatoes, add: salt, black pepper, paprika, chaat masala, and cumin powder. Make sure all the potatoes are mashed and the spices are mixed in very well.
  6. Let it cool before forming them into balls to fry. While you are waiting, work on the batter to coat them.
  7. For the batter to fry: to gram flour [besan], add salt, black pepper, garlic, ginger, cumin powder, paprika, and baking soda water. Add enough water to leave it a thick consistency to be able to coat the potatoes. Leave the batter covered until you are ready to use it.
  8. After the mashed potatoes are cooled enough to work with, form them into balls [as big or as small as you want them].
  9. Heat your oil up in a skillet. Enough to cover the potato balls at least half way up.
  10. Coat each of the potato balls in the batter and fry them until them are golden brown.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.