We love Domino’s garlic bread more than the pizza they offer and I tried replicating it at home.
This is an easy recipe, the only special thing this garlic bread needs is TIME !!! 90 minutes, to proof that is and then yum yum yum, comes out heavenly.
Garlic breadsticks is an all time favorite at our place and here’s how anyone can make it at home with ease and that too from scratch.
This recipe yields 2 portions of garlic breadsticks or around 14 garlic knots.
Garlic knots served after basting with garlic butter and sprinkled with cheese
Attention: Calorie conscious people, make it at your own risk 😉
The more butter you add in the end while serving, the more delicious it’s going to be.
Control the amount of yeast though because sometimes it smells a lot yeasty and that’s not what we want. These Garlic breadsticks go beautifully with soups as well, or pair it with a super creamy pink pasta, else have it on it’s own and you will love life…mmm…I love it to the core.
For an easy and delicious lunch, you can make these garlic breadsticks/ garlic knots, some chicken pasta and these delicious Peanut Butter Blossom cookies ( Recipe by the very talented Kathryn of braisedinakitchen) for satisfying that sweet craving 😋
My favorite nutritionist suggests eating Arbi / arvi at least once a week, so If you are bored of the usual sabji, you can try this version !! ahem ahem wink wink nudge nudge😉😉😉 ( I know there’s a lot of mayonnaise involved but we will replace the deep frying with roasting and that too with ghee, I promise 😜😜)
So, like the original recipe, let’s not deep fry, we will par boil the arvi, smash it flat and then we will roast these in some ghee on a thick bottomed pan.
Now make a quick sauce by adding mayonnaise, ketchup and cajun seasoning.
Cajun seasoning can be made at home, just mix paprika, salt, garlic powder, thyme, oregano, chili flakes and black pepper powder (onion powder is also added but I didn’t add)
I got this amazing recipe of the sauce and cajun seasoning from Bhavana’s blog by the name Indian veggie delight
Corn flour: 1tbsp (for coating arbi before roasting)
Salt: to sprinkle over the boiled arbi
Spring onion/ onion: 1 tbsp Finely chopped (optional: for garnishing)
I always boil arbi, potatoes or yams with a slice of lemon
Directions:
Par boil the arbi in a glass of water, make sure it is not fully boiled and soft.
Use the whole arbi if small, or cut into two pieces if long or big.
Peel and gently flatten with the bottom of a bowl. Be careful, it slips a lots because peeled arbi tends to be very slimy. If required, dip the boiled and peeled arvi in dry corn flour and then press and flatten it. Sprinkle some salt.
Coat the smashed arbi in corn flour and roast in 1 tbsp of ghee until golden brown from one side. Flip and roast the other side.
Take a bowl and add 4tbsp mayonnaise, 1 tbsp milk, 2 tsp ketchup, 1tbsp cajun seasoning. Mix properly, taste and adjust the seasoning accordingly.
Place the roasted arbi in a plate and put a dollop full of the mayo dressing over the arbi. Add some chopped onions and spring onion greens.
Savour while still hot, put the sauce over the arbi just before serving or it might become soggy.
Enjoy !!
If you try this recipe and like it, kindly tag me on instagram as @shine2308 and on Facebook as @shaheenreviews
Suggested serving: These would be awesome as party appetizers or starters.
This is a simple masala powder recipe for making delicious Seekh kebab at home.
Just add this Seekh Kebab spice powder, some ginger garlic paste, salt, chili powder, fried onion and papaya paste to mutton mince and make delicious kebab out of it.
This recipe will suffice for at least 2.5 kg of mutton which means if you are making Seekh kebabs of just half kg mutton ( like I do 😀😀) then, this fragrant spice powder will serve you at least 4-5 times.
Store this masala powder in an air tight jar in the refrigerator.
I recommend roasting the spices slightly and then pounding these in a mortar and pestle ( these can be ground in the mixie as well but it’s a different beautiful thing in pounding the spices and getting a slightly coarse texture)
Roast all the whole spices on a thick tawa on low flame until the spices are fragrant, around 4-5 minutes. Take care not to burn the spices.
Pound these roasted spices in a mortar and pestle or grind in a mixie.
Add all the powders (salts, chili, amchoor etc) to the pounded spices and mix well.
Use atleast a tbsp (slightly more if you like garam masala) in half kg Mutton mince for seekh kebab.
Add 1 tbsp ginger garlic paste, 1 tsp haldi, salt to taste, red chili powder to taste, 2 tsp dhania powder, 1-2 tsp papaya paste, chopped green chillies, 2 tbsp fried brown crushed onion and 1tbsp of Seekh kebab masala powder to half kg mince mutton. Mix well and let it rest for an hour or two.
Add one grated onion (excess onion juice removed) and a tbsp of roasted besan/gram flour.
Make the seekhs on skewers ( soak the skewers in water if using wooden skewers) or make small cylindrical rolls and fry on a thick tawa. Keep basting with oil until the kebabs are cooked thoroughly.
A detailed step by step tutorial of making Seekh Kebab will be posted soon with tips and tricks 🙂
Do you make kebabs? What other spices are added and what other variations are made ? Do let me know in the comments section.
If you happen to try this recipe, please do not forget to tag me on facebook as @shaheenReviews and on Instagram @shine2308
I tried these delicious Onion Masala Kulchas from Nisha’s blog Masala MoJo and they came out amazing. Made the no-yeast version and still came out soft and perfect.
Very happy with the results, if you like kulchas with chhole or paneer curry, you must try this easy peasy no-fail recipe😍😍😍😍😍
Thank you so much Nisha for sharing this beautiful recipe❤️❤️❤️❤️❤️
Kulche are an amazing Indian bread. It’s soft, stretchy, and incredibly tasty. I love how India has a big diversity of flatbreads with the universal rotis or chappatis, the Khoba roti from Rajasthan, Kulche, Naan, and Lachha parathas from Punjab, Rumali rotis from Lucknow, Parotta from Kerala, and so on. I made these Onion Kulche […]
We were in the mood for some hot hot dal and dipped-in-ghee batis when I decided I should search for some variation and I am so glad I did!! I found this recipe on my favourite blog 😁
Very simple to make but came out “Ohh!! So delicious” 😋
Every body at my place loved these stuffed batis and this dish is definitely going to be a regular one now.
Additionally I added some “makki ka aata“, ajwain and saunf to the dough.
For the filling, I added some poundedcoriander seeds as well.
We had the leftover batis with tea as well 😋😋😋😋
Thank you so much Deeksha for sharing this gem ♥️♥️🙏🙏😀😀😀
Stuffed Baati is a traditional Rajasthani savoury dish. It is prepared with wheat flour, and stuffed with boiled potatoes mix. Traditionally, stuffed baati is a roasted dish and later it is immersed in melted desi ghee (clarified butter) which gives it a wonderful combination of crispy outer layer and softer insides. We get a separate […]
When you want some mutton keema kebabs, you either order those out or make some right?
When you google out a recipe, it calls for some ingredients and you just start cooking right?
So take out the paan ki jad, khas ki jad, pathar ke phool, pipla, peepli, mace, anise, cardamom, flowers, leaves, papayas, kewras, roses and so on??
No no no, I am just kidding 😀
This is not the authentic galauti kebabs of Lucknow because I don’t have those 150 spices (I don’t have the list even, it’s a secret you know :P) nor I have the whole day to spare on a dish that vanishes in 10 minutes flat😉😉😜😜
These crispy and spicy Mutton keema samosa are a bohri speciality.
My in-laws make this amazing crispy crunchy small pieces of heaven. They are so tasty, you can’t have just one.
This Smoked mutton keema samosa has an upper shell which is crispy and the mutton keema samosa filling is of spicy mutton keema or chicken keema/ mince mixed with some finely chopped onion, green chilies and some spices.
Unlike other standard potato samosas, these smoked mutton keema samosa are spicy and bursting with flavour, these are relished with a squeeze of lemon, some mint yogurt chutney or with some finely chopped onion in tamarind chutney.
My mouth is literally drooling after thinking about these delicious keema samosas.
This type of roti /flatbread is easy to make and stays soft for a longer time. This is a chapati recipe step by step.
Especially when there are lots of guests at home, this technique makes 2 chapatis at a time. So easy, fast and softest chapati/ rotis. This roti is known as padwali/parwali roti as there are layers in it.
Scroll down to find out Additional uses of this Roti and a tip on How to keep the rotis soft for longer !!!!
I am really happy to see the “Dhungar technique” written and shown by Ms. Yoshita here. We use this technique a lot in our food, be it a simple tempered dal, kebabs or special keema samosas. This smoking technique lends the food a delicate fragrant smoky taste. Please try this technique especially on the kebabs.
Sometimes along with the ghee, we add aromatic spices like cloves so that the meat or whatever is the dish is infused with a delicate fragrance of cloves.
Few things to keep in mind before starting: Dal bukhara is a velvety smooth slow cooked whole black lentils(urad dal) simmered with tomato puree, ginger-garlic paste, butter and cream for hours on low heat. Dal bukhara, a dish quite close to dal makhani, is rather pretty different in many ways. Dal bukhara recipe is much […]
Be it any special occasion like Eid or any get -together, Yakhni Pulao is one of the dishes that cannot be skipped.
In fact Mutton Yakhni Pulao recipe is a very easy dish to make.
Make some Mutton Yakhni Pulao and one sweet dish, whip up a boondi raita with roasted jeera powder and spices and the party is On. Pair with masala chhaas (buttermilk) or cold drinks and Enjoy.
No hassel of making breads/rotis/parathas/puris. This is a wholesome one-pot meal.
Shaheen Reviews and Recipes 