Corn,

Pakistani Style Corn on the Cob

July 27, 2018 S Malik 0 Comments


Pakistani Style Allergy Friendly Corn on the Cob

Corn is our family's absolute favourite vegetable to eat, in any shape or form. I remember it being sold as a street food in Pakistan. A man strolling the street with a small cart, on it a makeshift stove for grilling up the corn. After it was cooked up, it was smeared with red chilli powder with the help of half a lemon or a lime.

I have tried to recreate this recipe at home, grilling the corn on a grill pan, as I do not have a proper grill for now. If you have BBQ grill, you can use that to grill the corn. It is a very easy and delicious recipe, a little different from the usual corn on the cob.

  • 1 hr. 5 min
  • Serves 2
  • Easy

Ingredients

Adjust Servings:
1 tsp coconut oil or vegetable oil
2 Corn on the cobs
1 lemon/lime, cut in half
1/4 tsp chilli powder
salt, to taste

Steps

1
Done
60 min

Boil the corn until done.
2
Done
2 mins

Heat up a grill pan, on medium heat. Place the corn on the pan and pour coconut oil or the vegetable oil on top of each corn. Let it cook until you see sear marks
3
Done
1 min

Meanwhile, in a plate mix up the chilli powder and salt.
4
Done
1 min

Once the corn is done, take half the lemon/lime whichever you are using, dip it in the chili powder mix and rub it all over the corn, squeezing the lemon a little so the juice comes out.

0 Comments:

alternatives,

6 Food Substitutes for Food Allergies

July 13, 2018 S Malik 0 Comments


The following are six simple substitutes that I always use, when I do not have a store bought alternative at hand. They are ingredients that are usually in the pantry and let's be honest do not break the bank like the store bought counterpart.

6 Simple Food Substitutes for Food Allergies

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appetizer,

Chicken Potato Sticks

July 06, 2018 S Malik 2 Comments


Chicken Potato Sticks - Gluten, Egg & Vinegar Free

These sticks are sure to please the pickiest of eaters, my son is hard one to please but he eats these without any objections and who doesn't love anything skewered and fried. The skewers are first fried and then dipped in sizzler sauce. The potatoes can simply be boiled or baked according to the recipe given for baking and then skewered.

  • 1 hour 30 minutes
  • Serves 5
  • Medium

Ingredients

Adjust Servings:
½ kg boneless chicken
1 tbsp Ginger/Garlic
½ tsp Salt
1 tsp garam masala
1 cup gluten free flour
½ tsp turmeric
2 tbsp lemon juice
1 Onion, cut in square
1 packet small red/yellow potatoes, cut in half (boiled half way through/baked *recipe below)
wooden skewers, as needed
Baked Small Potatoes
1 Packet red/yellow baby potatoes, each
splash olive oil
pinch salt/pepper, each
herbes de Provence/italian seasoning, as needed
Spicy Sauce
5 tbsps pasta sauce
2 tbsps water
1 tsp garlic
1 tsp chilli powder

Steps

1
Done
30 min

Marinate chicken with given ingredients, except the gf flour, for 30 mins.
2
Done
30 min

Cut the potatoes in half. Boil the potatoes until done or if you are baking, preheat the oven to 350°C. Mix all the ingredients under baked potatoes (use one of your preferred herbs - Herb de Provence or Italian) and bake until the potatoes are done.
3
Done
15 min

Cut the onion into squares. Skewer a yellow potato, onion and a chicken cube then follow with a red potato, onion and chicken. Repeat the process until the skewer is filled. Repeat until all the chicken, onion and potatoes are skewered.

4
Done
5 min

Mix all the sauce ingredients and bring to boil on medium heat. Then lower the heat while the skewers are frying.
5
Done
20 min

After All the chicken has been skewered, take one cup of gf flour. Dredge the sticks in the flour and deep fry until golden and the chicken is done.
6
Done
5 min

Once all the sticks are fried, dip them in the sauce until well covered, place the sticks on a serving plate and serve.

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