Last week we welcomed a duo of sister in laws at our event. And this time its a trio of three friends , Da Three Broomstick. Fascinated by the name?? Ya I was. Lets peek into their post to see who are faces behind DaThreeBroomsticks
They used to share their cooking on their facebook profiles and it was one little picture of a muffin posted by Chef Honey-dukes on her profile, that did it! Her friend Urooj liked the picture and advised her to start food photography. They continued their chat and The Three Broomsticks was born!
Initially it started with 3 girls, but the 3rd got the news of her first baby and was unable to continue with the pace of the other two. Now, The Three Broomsticks is run by Chef Urooj and Chef Honey-dukes.
We both are pure Harry Potter hard core fans and that’s why we have chosen this name for our website. We are not chefs but both of us are pursuing this career and have big plans for our passion in the near future. We also crave to open up a restaurant together inshallah. That would be a girl-café only J InshaAllah! But for now, The Three Broomsticks is it!
We both are from Pakistan and former class mates. Unfortunately, the sacred occasion of Ramadan is considered to be a total FOOD FESTIVAL in Pakistan by general population, although you also got to see this nice, pious environment during the Holy month. The trend to perform Salah and taraweeh in masjid increases to almost 100% and you can feel an actual shield of Allah’s noor enveloping the whole society. But, the fact remains that people, media and society in general have made this month of ibadah into a month of eating more and more and more and it’s a never ending race. This is how both of us see Ramadan-in-Pakistan. Although, it provide us a great opportunity to come up with more great recipes and cook to our hearts out, we do NOT. We simplify our dinning order more during this month.
The recipes we are going to share with you all were not made in Ramadan in our kitchens. They are simple snacks which can go along well with Ramadan table idea.
Today we both are sharing with you the recipe for Ultimate Espresso-sive Naan Khatai & Crispy creamy Béchamel rolls
- 1 cup ghee
- 1 cup caster sugar
- 2.5-3 cups all-purpose flour
- 3/4 cup gram flour (besan)
- 1/4 tsp baking soda
- 1 tsp green cardamom powder
- 1/4 tsp nutmeg powder
- 1 tsp instant coffee powder
- 1/2 tsp powdered sugar/icing sugar
- 1/4 tsp salt
- Beat coffee powder and water together in 1 tbsp of milk/water and set aside.
- Measure all other ingredients.
- Preheat the oven.
On with it
- Beat caster sugar with ghee till well incorporated.
- Add salt and beat well.
- Add cardamom, nutmeg, baking soda and gram flour. Beat well again.
- Using your hands, star adding flour in small batches and knead till you get desired consistency (see tips below).
- Roll the dough in equal balls.
- Using your thumb, make an indentation in the middle of each naan khatai.
- Fill each indentation with 2-3 drops of pre-pared coffee mix. Spread inside using your finger.
- Place on a greased baking sheet.
- Bake for 20-25 minutes at 200 degree Celsius, till light golden from above and light brown at the bottom.
Tips by Chef Urooj
- Keep rubbing the flour off your hands after each addition.
- If its sticking to your hands, its a sign that you can add more flour, but do not exceed from 3 cups of flour.
- place the naan khatai at 1 inch from each other as they expand during baking.
- You can use 1/2 ghee n 1/2 cup oil but don’t substitute ghee completely with oil as it has its own importance and taste in this recipe.
Creamy Bechamal rolls:
- 2 pcs chicken breasts
- 1 tbsp ginger-garlic paste
- 2 cups milk
- 1/4 cup butter
- 3 tbsp all purpose flour
- salt as per your taste
- 1/2 tsp black pepper powder
- 1/2 tsp oregano leaves/powder
- 1 green capsicum
- 12-16 prepared roll wraps
- 1 piece coal
- Chop the capsicum real thin.
- Cook chicken with ginger-garlic paste in some water until done.
- Thinly chop the chicken.
- Thaw the refrigerated roll wraps.
- Red hot the coal on direct flame and put on aluminum foil.
On with it
- Melt butter in a pan.
- Add flour, stirring vigorously with a whisk to a thick paste.
- Start adding milk, little by little, stirring continuously, to avoid forming lumps.
- When the sauces reaches a nice thick smooth consistency, remove from heat and add seasonings.
- Mix well and add chicken and capsicum.
- Put the aluminum foil containing red hot coal on the sauce, drop 2 drops of oil and lid the pan immediately.
- Open after 10 minutes.
- Fill up the wraps with the smoked filling and freeze for 25-30 minutes before frying.
Tips by Chef Honey-dukes:
- Keep the flame low. The higher the flame, the thicker the sauce gets and more chances of lumps formation.
- Keep the sauce really thick, so that it would be easier to fill it in the wraps.
- Add little milk and whisk with a heavy hand if any lumps are formed to smooth out the sauce.
- Don’t add more flour if seems runny. Just keep stirring on low flame, it will thicken up.