FJ Bakery and Snacks

FJ Bakery and Snacks Catering and Recipes As the title suggests I do private catering, and recipes will not be available for the items I cater. Other recipes are added. Enjoy..

So, why did I set up this page you might want to know? To expand my culinary passion of baking and snacking and to share my experience of home cooking with others.. Not so long ago I was someone who was in serious need of cooking help! And yes you will find that a lot of my recipes do use Shaan or other brand masalas - don't knock them - they helped me learn my way around in the Culinary world! ..

. Over time though Alhamdulillah I have learnt to use them to enhance flavors rather than to be the whole body of the dish. After all there are experts in every industry and I must say pre- packed masalas do add flavor. Here's a tip though - always use fresh masalas in your dish too it really changes the way the flavors work and also takes away the feeling of processed food... ( if you get stuck with what masalas to use (read the shaan box! - if it tells you that the packet contains garam masala..add some fresh garam masala too!)....and this is how I learnt to use fresh masalas and the packaged masalas together to enhance flavor...

So here it is... business and recipe page after huge encouragement from my sisters to stop storing recipes in my head because sharing is caring! I hope inshallah this site will be useful to all who are venturing in their culinary journeys! I don't claim to be an expert only that I can relate to some of the anguish that you may be going through and want to lend a helping hand. Please give me feedback once you've tried the recipes, and feel free to contact me via message with any questions you may have.

Home made panjeeri. Inbox for price and orders
07/20/2017

Home made panjeeri. Inbox for price and orders

01/15/2016

Fried Rice

Keema
01/15/2016

Keema

01/15/2016

Chow Mein

Chicken and Mushroom pie
01/15/2016

Chicken and Mushroom pie

01/14/2016

Creamy Hummus

Ingredients:

1 cup of pre boiled chick peas
quarter to half cup of Tahini paste
Salt to taste
garlic - 1/8tsp
yogurt 1tbs
lemon juice to taste
olive oil and paprika for garnish

In a blender combine all the ingredients and blend to a smooth paste. Will take approx 4-6 mins to get a really smooth texture. If you can still taste the chick peas add more lemon juice and tahini, check salt according to your taste.
garnish with olive oil and paprika

Serve with khobez or pitta bread

01/14/2016

Chicken Koftay (chicken meatballs)

Ingredients: yields approx 12

(Koftas)
2lbs (2.25lb = 1 kg)Ground chicken (keema)
3/4 tbs salt
ginger garlic paste - 1 tsp
2tsp coriander powder (dhania)
1tsp cumin powder
2 medium sized onions
corriander and green chillies to taste

Combine all ingredients and place into a food processor for a few mins to allow all ingredients to incorporate well and for the ground chicken to form a stickier texture. Remove and make meatballs (koftas) and set aside.

For the Masala:

2 large onions sliced
2-3 large tomatoes chopped (can use tinned tomatoes if prefer)
ginger garlic paste 1tsp
whole black peppercorns 4/5
cloves 2/3
green cardamon 2/3
1 stick of cinnamon
salt
1tsp red chilli powder
1/2 tsp tumeric
1tsp corriander powder (dhania)
1/2 tsp cumin powder
quarter cup of oil for frying
corriander / cilantro / dhania for garnish
green chillies 2-3 for garnish depending on required heat.

Fry the sliced onions in the oil till pink, remove and combine with tomatoes and blend in a food processor.
pour back into the pan and bring to the boil. Add ginger garlic paste, salt to taste, 1tsp red chilli powder (adjust to desired heat), 1/2 tsp turmeric (haldi), 1 tsp coriander powder and 1/2 tsp cumin powder. Add water and allow the ingredients to come together and form a thick gravy (you should start to see the oil at the edges) Add approx 1 cup water and then the meatballs and leave to cook, partly covered on low to medium heat for approx 35 mins - stir from time to to ensure even cooking. When the masala and the meatballs have combined (as in the picture) your chicken koftay are ready. Add water for desired consistency.
Garnish with coriander and green chillies as desired.

Serve with naan, rice or chapatti.

01/14/2016

Mutanjan (sweet rice)

Ingredients:

1 mug rice (preferably Sella rice)
3/4 mug sugar
Spices. . 1-2 cloves and 2 green cardamoms.
2-3 tbs Ghee
Mixed dry fruits..raisins..glace cherries and ashrafiyan (candied pumpkin in syrup; red & green)
Water for boiling rice

Soak rice in water for approx 1 hour.
Meanwhile bring a pan of water to boil with the spices above. Boil rice and remove when it is 'a la dente' and drain.
Split the rice into 2 and place one layer at the bottom of the pan. Then add the sugar and 2-3tbs ghee without warming. Add dry fruits and the place rest of the rice over the top. And sprinkle with the candied pumpkin and some red food color if desired.
Place on stove on high heat for a few mins to allow sugar to dissolve and start to evaporate. Turn stove to low medium heat and allow rice to dum for approx 20-30 mins.

For zarda (yellow rice use same method above but add yellow food coloring to boiling water and leave out ashrafiyan and red food color prior to dum) Can still use cherries and raisins for garnish however.

Enjoy!

01/14/2016

Baked / Roasted chicken

Ingredients:

Chicken cuts of your choice
ginger and garlic paste 1tsp
salt to taste
black pepper half tsp
Shaan Tandoori Masala: half to 1 packet
half cup of plain yogurt
lemon juice 1-2tsp
few drops of oil
corriander for garnish

Marinade the chicken with ginger and garlic paste, and salt and pepper. set aside.
Combine the yogurt, shaan masala, and lemon juice and apply to the chicken. Add the oil and chopped corriander (few sprigs) and leave the chicken to marinade for approx 30 min to 1 hour ( this can also be made straight away if needed)

Preheat the Oven to 450F (Gas mark 8/9) and transfer the chicken on to a baking tray and bake at this heat for approx 40-60 min (time will vary depending on your oven type) during this time check the chicken at around 20 mins and turn over if it has colored well... collect any juices that are released into a pan and set aside. Cook these juices on the stove / cooker until it becomes a thick gravy like consistency. When the chicken is fully baked remove from the oven and pour the gravy over it evenly. Cover with foil for approx 10-15 min to allow the chicken to re-absorb the flavors.

***Baking at the higher heat allows the chicken to cook well all the way through without drying out****

Garnish with chopped corriander and mint and sliced onion rings if desired.

Store any left over chicken in a cool dry place covered and re-heat in the oven if needed for best results.

(storing this type of chicken in the fridge creates a smell from the bones when it is re-heated )

Enjoy!

Suji ki katliFor syrup - 1cup sugar and half cup water cook to 2 threads.For halwa1 1/4 cup suji 1 cup gheeHalf cup shre...
01/14/2016

Suji ki katli

For syrup - 1cup sugar and half cup water cook to 2 threads.
For halwa
1 1/4 cup suji
1 cup ghee
Half cup shredded coconut
Quarter cup powdered milk
Cardamom powder to taste

Bhoon suji well in ghee till fragrant and gold brown color. Add cardamom powder.
Once syrup is ready add this and milk powder and mix well for few mins to allow it to start forming a ball.
Spread in a tray and garnish with almonds and pistachios. ..cut shape of your choice.

Cook time approx 20 min

Chicken lasagna
01/14/2016

Chicken lasagna

Order your eid mithai now.Private message me for info
09/15/2015

Order your eid mithai now.
Private message me for info

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Brampton, ON

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