cooking with safiya

Coconut empanadas/ Indian Sweet gujiya/ Gujarati ghughra

2011-08-10T11:19:00.000-07:00

This recipe is traditional Gujarati Recipe from Gujarat India. Traditionally with made from Gram and wheat flour. We grow up eating Ghughra stuffed with coconut and nuts stuffing. Simple easy to make and just right for the sweet tooth buds. I gave the title Empanadas since it looks and made in the same way. This recipe calls for the charoli(Charoli are tiny almond-flavoured dried seeds of a bush called Buchanania lanzan, which is cultivated across India, primarily in the northwest. After the hard shell is cracked, the stubby seed within is as soft as a pine nut.)

You can find charoli in any Indian grocery store. If can not find it then simply use any nuts, pine nuts can be a good substitute. unsweetened coconut also can be find at indian grocery but if not then just use the sweetened and add 2 tablespoons of powder sugar instead. Lets get started with the recipe.

Ingredients -

for stuffing:

2 cups - shredded coconut( unsweetened)

2 tablespoon - Golden raisins

2 tablespoon- chopped cashews

1/4 cup- chopped or sliced almonds

1 tablespoon poppy seeds( khus khus)

1/4 cup powder sugar

1/2 teaspoon- crushed cardamom/ cardamom powder

1 tablespoon- charoli(optional) either use pinenuts

oil to fry

Mix all the ingredianet in a bowl. It should look like this.

For the dough:

2 cup- flour

1/2 cup- ghee(clarified butter)

water

Mix the ghee in to the flour and give it a good massage until the flour soaks all the ghee. Add water in small amount, keep adding the water until it forms in the dough. It should look like this. add a little ghee to smooth the dough.

Cover the dough with the damped towel for 10 minutes.

Roll dough out on a lightly floured board to circles about 3-4 inches in diameter.

Place a spoonful of filling on one side of the circle. Moisten the edges of the circle with a small amount of water and fold the dough over the filling to make a half circle. Press the edges together to seal. if you can fold the edges to make a little design then go ahead and do it. It's fun!

Make one at a time and put those Ghughra( empanadas) in to the bowl covering damped towel. Damped towel would help pastry from drying. Now heat the oil in the fryer or deep pan. Fry those Ghughra until golden.

This is the final product. I know i should post few more pictuers of showing how to fold and roll the pastries. I'll do that hopefully soon.Hope you guys enjoy this recipe. This can be really good snacks with the tea or coffee or any hot beverages.

Baking Instructions: Bake at 375 degrees for 15-20 minutes on lightly greased pan.

Please comment if you have any questions. Thanks!

Stuffed Spaghetti Squash with vegetables & Mozzarella cheese

2011-08-09T22:34:00.000-07:00

Ingrediants

1 Small Spaghetti squash

1 medium tomato

3 celery stalk

1 Red pepper or Green is fine too

1 medium onion chopped

2 cloves garlic chopped

1/2 Green chilli seed removed and chopped

2/4 cup spaghetti sauce

1/4 teaspoon dry thyme

1/4 teaspoon dry basil

1/4 teaspoon dry parsley

1/4 teaspoon oregano

salt and pepper to taste

3 tablespoon olive oil

mozzarella cheese

2 tablespoon Cilantro chopped

Method

Cut squash in half lengthwise. Scoop out seeds. Put the water to boil in the pan. Cook squash in to the boiling water for 30 minutes in the cover pot. mean while in one pan heat the oil. Add garlic saute it for few seconds and add onions. cook the onions until tender, add pepper and celery. cook it for 1 minutes and add tomatoes, herbs, salt and pepper to taste. cook more 2 to 3 minutes on medium- low or until tomatoes are tender. by the time now squash should be done. cool down the squash with cold water scoop out the spaghetti and squash should look like a boat or a cup to stuff the veggies in. Add the spaghetti in to the vegetable mixture in the pan. add spaghetti sauce and coriander. cook it on low for 2 minutes. Preheat the oven on 400F.

Take a baking sheet Grease it lightly. Stuff the Squash boats with vegetable stuffing cover it with mozzarella cheese. Sprinkle it with lill paprika. Arrange those squash boats on the baking sheet.

Bake it in the oven for 30 minutes. Serve it hot.

Bread Pudding

2011-05-02T23:31:00.000-07:00

This is one of my favorite recipe for the bread pudding. Morning Breakfast with bread pudding and a cup of coffee. yummy!

Ingredients

6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Ina Garten's Espresso Ice Cream

2011-01-20T15:54:00.000-08:00

saw Ina Garten making this superb ice cream. Made this ice cream few days before and it turned out so so so delicious that i got to taste only one mouthful and then the whole thing was gone. my in-laws and my husband ate the rest.

Ingredients

3 cups half-and-half
6 extra-large egg yolks
2/3 cup sugar
Pinch salt
2 1/2 tablespoons ground espresso coffee beans, decaffeinated or regular
1 teaspoon pure vanilla extract
4 ounces (1/2 cup) chocolate-covered espresso beans, chopped

Directions

Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed. Slowly add the hot half-and-half until combined. Wipe out the pan and pour the mixture back into the clean pan. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon.
Pour the cream through a fine-meshed sieve into a bowl. Add the ground espresso beans and vanilla and refrigerate until completely chilled.

Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer's directions. Mix in the chopped espresso beans, spoon into a container, and allow to freeze for a few hours. Soften slightly before serving.

Tarragon-Rice Stuffed Mushrooms

2010-03-02T10:32:00.000-08:00

I made this recipe last night and turn out pretty good. I found this recipe in Mayo clinic recipe book. I know you'll think healthy and tasty?? Yeah i was amazed how it turn out. I used to think tasty and healthy isn't a good combo. but anyways this recipe made me wrong. after this one i started making more healthy recipes with TASTE :)

Ingredients:

18 large white mushrooms

1/4 cup canned fat-free chicken broth

1 shallot, minced

1/2 cup cooked, cold long-grain white rice

2 teaspoons light mayonnaise

2 or 3 fresh basil leaves, chopped

2 tablespoons freshly-grated parmesan cheese

1 teaspoon chopped fresh tarragon

2 teaspoons extra-virgin olive oil

1/4 teaspoon paprika

Method:

1.Preheat oven to 375 degrees F. Remove the stems from the mushrooms and chop the stems finely.

2.In a nonstick frying pan over medium-high heat, bring the chicken broth to a boil. Add the shallot and mushrooms stems; cook, stirring occasionally, until the vegetables are tender and most of the liquid has evaporated, about 2 minutes.

3.In a medium-size bowl, combine the vegetable mixture, rice, mayonnaise, tarragon, and half the parmesan cheese.

4.Using a paper towel, wipe out the frying pan and place over medium heat. Add the olive oil and mushroom caps; saute until coated with oil, 20 to 30 seconds. Arrange the caps, stem end up, on a baking sheet. Mound about 2 teaspoons of the rice mixture in each cap. Sprinkle with the remaining parmesan cheese. NOTE: If made in advance, cover with plastic wrap and refrigerate for up to 8 hours.

5.Bake until the cheese is lightly browned and the mushrooms are tender but still hold their shape, about 10 minutes. To serve, dust each cap lightly with paprika.

Banana and Butterscotch Muffins

2010-02-22T19:44:00.000-08:00

Serving Size : Makes 12

Ingredients

3 very ripe bananas

125ml vegetable oil

2 eggs

250g flour

100g caster sugar

1/2 teaspoon bicarbonate of soda

1 teaspoon baking powder

150g butterscotch (or chocolate) morsels

Directions

1.Preheat the oven to 200°C/gas mark 6 and line a 12-bun muffin tin with muffin papers.

2.Mash the bananas and set aside for a moment.

3.Pour the oil into a jug and beat in the eggs.

4.Put the flour, sugar, bicarbonate of soda and baking powder into a large bowl and mix in the beaten-egg-and-oil mixture, followed by the mashed bananas.

5.Fold in the butterscotch morsels, then place equal quantities in the prepared muffin tin – I use an ice cream scoop and a spatula – and bake in the oven for 20 minutes.
one of my favourite muffins- recipe by nigella lawson

CHICKPEA SALAD

2010-02-12T19:05:00.000-08:00

1 cup boiled chickpea

1 small potato boiled and cut into cubes

1 small Tomato chopped

1 tablespoon chopped onion
1 tsp chopped coriander leaves

1 chopped green chilli (optional)

2 tsp lime juie

1/4 tsp black salt

salt to taste

1 tsp chaat masala( optional)

Method

Mix all ingredients well and chilli and serve it.

Rice pudding( Kheer)

2010-02-12T18:43:00.000-08:00

Ingredients

3 - 4 cups of whole milk, diluted with 1 - 2 cups of water (The proportion of water will determine the thickness of the Kheer.)

1 cup rice (it is best to use an Indian variety like basmati rice)

1 cup condensed milk

1/2 cup sugar

1 tablespoon raisins

1 tablespoon of dry nut pieces. (almonds or pistachio are best)

1 teaspoon finely powdered cardamom

Method

- Boil the rice in the milk on a medium flame until the rice is cooked.

- Make sure you stir frequently; otherwise your milk may burn at the bottom of the vessel.

- Add the condensed milk, sugar, raisins, and nuts. Stir till the sugar dissolves and the mixture thickens.

- Add the cardamom and serve hot.

Tips

If you do not want to slave in the kitchen, use cooked rice leftover from the previous meal. Make sure that your cooked rice did not have any salt in it.

2. If you are counting the calories, you can replace milk with a non-dairy product. Use sugar-free supplements instead of sugar and you have an instant low-cal dessert.

Chicken Spaghetti

2010-02-10T20:44:00.000-08:00

I found this recipe from Ree Drummond's book. that was a simple an excellent recipe to cook and eat. so far this was the best spaghetti recipe i have tasted. if you are mushroom and chicken fan then you must try this. I bet ya you'll love it.

Ingredients

2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

Method
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Baba Ghanoush!

2010-02-10T20:36:00.000-08:00

One more from Ree drummond. I love eggplants and when i saw this recipe in her book i just couldn't stop my self from trying it. It's so easy make and serve as appetizer.

Ingredients

3 whole Medium Eggplants
4 Tablespoons Tahini
4 cloves Garlic, Finely Minced
¼ cups Lemon Juice
3 Tablespoons Extra Virgin Olive Oil (good Quality)
⅓ cups Fresh Parsley, Minced

Method

IMPORTANT: Prick the surface of each eggplant several times with the tines of a fork.

On the grill or under the broiler (set to high) blacken/char the eggplant for 25 minutes or so. You want the skin to be completely shriveled and dark, and the eggplant almost fall-apart tender. Just when you think it’s shriveled, let it go another five minutes.

Set them aside to cool slightly.

When cool, peel off skin enough to get a spoon into each eggplant and scrape out the flesh into a bowl. Try to get as much as you can, even the stuff that’s stuck to the inside of the skin. (This process is a total mess, so don’t worry.)

Mash eggplant with a fork. A few large chunks are fine, but try to get it to a relatively smooth texture without being totally pureed.

Add in all other ingredients, stirring and tasting before adjusting seasonings or other ingredients. Don’t undersalt!

Serve with pita triangles, baguette slices, chips, crusty French bread…or with a spoon.

fruit salad

2010-02-10T15:19:00.000-08:00

It's delicious and easy make to prepare for your whole family or for party. It's just so light and yummy. This recipe is from Nigella Lawson. It's way better then buying the flavored yogurt from grocery stores.

INGREDIENTS
250g strawberries, finely chopped to make a cupful
1 teaspoon pomegranate juice
100g diced mango
1/2 teaspoon lime juice
125g blueberries
150g organic vanilla yogurt
2 teaspoons mixed seeds (pumpkin, sunflower, sesame)Serving Size : Serves 2

METHOD
1.Mix the chopped strawberries with the pomegranate juice.
2.Spritz the mango cubes with the lime juice.
3.Using two tumblers or glasses, layer the ingredients: strawberry, mango, blueberries, yogurt and, finally, the seeds.

butternut squash and sweet potato soup

2010-02-10T15:10:00.000-08:00

I found this one in Nigella express from Nigella Lawson. This was a good recipe. I am not a big fan of cinnamon so i skipped. I would say it's worth to try if you are soup person.

INGREDIENTS
350g diced butternut squash and sweet potato from a packet
750ml hot chicken or vegetable stock
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
good grinding of pepper
4 teaspoons buttermilkServing Size : Serves 2, or 1 in great need of solace

METHOD
1.Put the diced butternut and sweet potato in a saucepan with the hot chicken or vegetable stock and both spices.
2.Bring to the boil and simmer for 15 minutes, or until the vegetables are tender. Add some pepper to taste.
3.Purée the soup in a blender – you will find that by removing the centre nozzle on the lid and placing a hand or tea towel over the top, you will not get a build-up of pressure or an explosion of soup on your walls.
4.Pour the blended soup into two bowls, garnishing each bowl with swirls made with 2 teaspoons of buttermilk.

warm veggie salad

2010-02-10T15:05:00.000-08:00

This recipe is from Giada De Laurentiis. First time i used golden potatoes since i only have those. It turn out okay. I wanted to try again so second time i tried it with the red potatoes it just turn out pretty good. I'll definitely make it next time.

Ingredients

2 whole red peppers
1 1/2 pound assorted red and white new potatoes
3/4 pounds green beans, trimmed and halved
1 bunch scallions, sliced
1/2 cup chopped fresh flat-leaf parsley
2 cloves garlic, minced
2 tablespoons chopped oregano leaves
1 lemon, zested and juiced
2 tablespoons white wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the broiler. Place the red peppers on a foil lined baking sheet.
Place the red peppers under the boiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Cook the green beans until tender, about 3 minutes. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the scallions, parsley, and garlic
and toss to combine.
In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinaigrette. Serve immediately.

Mint Soda

2008-07-14T19:59:00.000-07:00

This is my recipe for mint soda. it's a comforting drink for me during the summer time.

Ingredients:

1 cup of mint leaves chopped

1/2 tblsp sugar

1/2 peace of ginger, grated

1 bottle soda water

1 1/2 tblsp lemon juice

salt per taste

method:

crush mint leaves, sugar and grate ginger together.

put this paste in the glass and add lemon juice and salt per taste.

now add soda water in the glass. now enjoy chilled mint soda.

Gulab Jamun

2008-07-10T21:33:00.001-07:00

As far as i know each woman from india would know the recipe of Gulab jamun. This stuff always rocks.

Ingredients

1 cup Carnation Milk Powder

1/2 cup all purpose flour

1/2 tsp baking soda

2 tablespoons butter -melted

Whole milk just enough to make the dough
For the Sugar Syrup

2 cups Sugar

1 cup water

Oil for frying

How to make gulab jamun

Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.Sugar SyrupThe syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of “Kesar”. Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Carrot Pudding

2008-07-10T21:33:00.000-07:00

This is a perfect Indian dessert.

Ingredients:

1 kg Carrots

1 liter Milk

1 teaspoon Cardamom seeds

3/4 cup Water

3 tablespoons Ghee

2 tablespoons Raisins

2 tablespoons Almonds

2 tablespoons Pistachios

450 grams Sugar

Method:

Wash and grate the carrots.

Soak the raisins in water for 30 minutes.

Blanch and shred the nuts.
Put the water to boil, when it starts boiling add the grated carrots.

Cook for 5-7 minutes.
Add the milk. Cook on a low flame for 1 hour stirring occasionally.
Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins.
Mix well. Remove from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Pani Puri

2008-07-09T04:31:00.002-07:00

Pani Puri
Ingredients:

puri(crackers):
1cup semolina
1/2 cup plain flour
1/2 tblsp baking soda
1/4 tblsp salt

Method:
Mix semolina, plain flour,baking soda and salt. Knead well to make a semi-stiff dough. Cover it with clean wet cloth for about 10 minutes.
Divide the dough into forty equal portions and roll each portion into circles. Place each circle under damp cloth right after rolling.
Heat oil in a Deep pan. Deep fry these circles, slightly pressing with a slotted spoon, until they puff up and are golden brown.
Place the puffed circles ("puris") on absorbent kitchen tissue. Extra puris should be stored in an air-tight container.

potato stuffing:
4 medium potato
1 small cup of garbanzo beans
salt per taste

method:
boil potato and garbanzo beans.
add salt in potato and mash it well.
now mix mash potato and boiled garbanzo beans.

pani(water for stuffing in crackers):
5 tea cup water
1 1/2 cups Chopped Mint Leaves1 tblsp Garam Masala1/3 cup Red Chili 1 inch Coriander Powder2tblsp lemon juice1 tsp Fennel seeds1 1/2 tsp Cumin SeedsSalt to taste1 tsp black salt
mix all the ingredients and grind it .

method:
mix paste of all spices in 5 cup of water.
put some chopped coriander and chopped mint leaves.

sweet pani(everyone will like it)
3 1/2oz dates
1 1/2oz tamarindmake paste of
1 cup coriander leaves
1 cup mint leaves
1 green chilly
salt per taste.

method:
boil dates and tamarind on low heat for 10 minitues.
mash boiled dates and tamarind well now put it in strainer and take out all the pulp from it.
mix spices paste in the pulp.
if consistency of pulp is thick then you can add half cup of cold water in it.

Grilled Chicken Tandoori

2008-07-09T04:31:00.001-07:00

Grilled Chicken Tandoori

INGREDIENTS

2 (6 ounce) containers plain yogurt

2 teaspoons kosher salt

1 teaspoon black pepper

1/2 teaspoon ground cloves

2 tablespoons freshly grated ginger

3 cloves garlic, minced

4 teaspoons paprika

2 teaspoons ground cumin

2 teaspoons ground cinnamon

2 teaspoons ground coriander

6 chicken thighs

olive oil spray

DIRECTIONS:

In a medium bowl, stir together yogurt, salt, pepper, cloves, andginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Setaside.Rinse chicken under cold water, and pat dry with paper towels. Placechicken in a large resealable plastic bag. Pour yogurt mixture overchicken, press air out of bag, and seal. Turn the bag over severaltimes to distribute marinade. Place bag in a bowl, and refrigerate 8hours, or overnight, turning bag occasionally.Preheat an outdoor grill for direct medium heat.Remove chicken from bag, and discard marinade. With paper towels,wipe off excess marinade. Spray chicken pieces with olive oil spray.Place chicken on the grill, and cook about 2 minutes. Turn, and cook2 minutes more. Then arrange the chicken to receive indirect heat,and cook approximately 35 to 40 minutes, to an internal temperatureof 180 degrees F.

Sweet Lassi

2008-07-09T04:31:00.000-07:00

Sweet Lassi

ingredients

2 cup plain yoghurt

1 1/4 cups cold water

1/2 tsp cumin seeds

2 tsp sugar

1/4 tsp finely crumbled mint

Blend All the ingredients in a blender for 3 seconds. Serve cold.Lassi is a south indian drink, and one of the easiest things to make. There are many ways of making it, but essentially it is buttermilk and sometime you can put mango in the plain curd and make mango Lassi.