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Recipe

By You Desk
05 July, 2016

Eid is here and the best part about it is that everyone can indulge in yummy and mouth watering recipes prepared especially for this occasion.

Eid is here and the best part about it is that everyone can indulge in yummy and mouth watering recipes prepared especially for this occasion. So, This week You! has collaborated with food, prop, visual stylist and culinary coach Kausar Z Ahmed of Kitchen Craft who shares two of her mouth watering recipes that will definitely add some spice and sweetness to your Eid. Happy Eid!

Chicken pot pie with butter biscuits

I N G R E D I E N T SRecipe

Chicken breast fillet (boiled, cubed) 2 cups

Potatoes (half boiled, cubed)         2

Onion (sliced) 1

Green onion (chopped)        1 cup

Carrots (chopped)     2

Butter 4 tbsps

Flour   1/2 cup

Milk     1 1/2 cups

Chicken stock 1 1/2 cups

Thyme 1 tsp

Garlic powder 1 tsp

White pepper  1 tsp

For butter biscuit dough

Flour   1 cup

Baking powder          1/2 tbsp

Salt    pinch

Butter 1/4 cup

M E T H O D

          Preheat oven on 350 F

          Melt butter, stir in flour and cook for 20 to 30 seconds.

          Now stir in the milk and chicken broth and keep whisking.

          Add onion, green onion and salt, thyme, garlic powder and white pepper. Mix well.

          Simmer over medium low heat until thick and bubbly.

          Add chicken and vegetables; mix well.

          Pour into a glass baking dish.

          Bake topped with butter biscuit dough.

For the butter biscuit

          Mix flour with baking powder and salt

          Add in butter

          Knead several times on a lightly floured surface.

          Pat dough out, cut into diamonds or rounds and place over chicken or drop dough onto chicken pot pie by tablespoon.

Mango Lemon Bars

I N G R E D I E N T S

For crust

Butter, melted          1 cup

Flour   3 cups

Lemon juice    1 tbsp

Sugar  2 tbsps

Salt    1 tsp

For curd

Mangoes (large)       2

Lemon juice             cup

Sugar  2 cups

Eggs   8

Egg yolks       4

Lemon zest    1 tbsp

Butter 1 cup

M E T H OD

          Pre heat oven to 350 F and line a lasagne pan with parchment paper.

          For the crust: In a large bowl add flour, sugar, salt, butter and mix well.

          Pour the mixture into the parchment paper pan, and spread it on the base, pressing it well with your fingers.

          Poke holes in the dough using a fork and bake for 10 minutes in the oven, remove and let cool.

          For the curd: In a large bowl put the eggs, egg yolks, lemon juice, lemon zest and sugar. Mix well.

          Peel the mangoes and remove the pulp, mashing it well and add to the egg mixture.

          Puree all the ingredients of the bowl and pour in a pot.

          Cook on low heat for 6 to 8 minutes until it thickens. Keep mixing well.

           While it is thickening gradually add the butter. Pour the curd onto the crust and bake for 15 to 20 minutes or until firm.

          Let it cool and place in the fridge  before cutting into slices. Enjoy!