Gheza-e-shiriin

Saffron Flavored Pistachios Aka Zaffrani Pista

2016-03-03T08:30:00.000+04:00

The beauty of Dubai is you get to meet many people from different countries. And do you know what binds them with each other. Food. Yup food. It's like we are trying to please each other with our food habits, our culture. Whenever we return from India, we have special packets of mithai and chivda to give them.

And believe me we get the same kind of stuff from their homeland too. Oh you know this is specialty from our place. We thought about you and brought a little piece of our country to gift you.

This time our business colleague from Iran gifted us bag full of pistachios. That's 2 kgs approximate. And what better way to use it make your own flavored nuts. Making flavored nuts had been long pending in my list to do things. I thought to grab this opportunity at the best and make the most flavorful pistachios out of it.

I have flavored pistachios with my favorite spice Saffron.I literally love this spice. Added a bit of sea salt to give a nice tangy nuts.

Brined in the flavorful concoction of saffron water for the whole night. And roasted the next day on a moderately heat . Then cooled off completely. To the recipe....

Ingredients

500 gm raw pistachios
2 full glass water or enough water to soak in pistachios.
1/4 tsp saffron
1 1/2 tsp sea salt
1/2 tsp normal salt / sea salt for sprinkling

Method

In a deep broad vessel, pour 2 glasses of water. Add saffron & sea salt.
Put on the flame and bring to boil. Remove from the flame.
Now add the pistachios. Keep for minimum 3 hours. Overnight is best. ( This is called brining)
Next day remove pistachios from water.
Line a tray with parchment paper.
Spread the pistachios in a single layer. Sprinkle salt
Roast in the oven @ 200 °C for about 10 to 15 minutes
Check from time to time for the toasty nutty flavor.
Once done remove & completely cool.
Njoy.

NOTES:

# Pistachios has to be soaked completely under water. We are taking broad vessel for this very
reason.

# Brining is an important part of this recipe. To brine mean to soak in salted or flavored water.

# Use of good quality saffron is necessary for this recipe.
# Do not preheat the oven.

# When the pistas are in oven, After 10 minutes keep checking from time to time as each oven
temperature varies.

# When removed from oven pistachios will be soft. It will harden & have crunchy texture once
completely cool.

Mutabbal - A Middle Eastern Dip

2016-02-25T09:00:00.000+04:00

Returning to the space I love after a long time, words are getting meshed. There is a lot to say but it is difficult to translate my feeling into words. Words get choked. Though trying to move on . But the emptiness within me has surrounded too much. I am doing things mechanically. It seems , I was just cajoling myself that I am totally prepared for this day. But I am not. Life has become a reflection of an empty space which will be eternally void. During this time I am only trying to keep myself busy. Pretending to be unfeeling. Though I weep internally each second for loss which was already destined.

Moutabbal or Mutabbal is Syrian dip. Mr.K is too fond of it. So I prepare and keep a weekly stock of it along with Hummus for his instant craving. We only have to order Khubz (Lebanese bread)to go along with it , which is just a call away.

The prep starts with roasting a big eggplant. I usually put it directly on the flame. No oil. Just plain and keep turning from time to time so it gets roasted evenly from all sides.

Remove the roasted eggplant from the flame and crush slightly with the back of a spoon. Remove the skin.

The wonderful aroma of roasting has filled my entire kitchen.Finding happiness in small things Remove the seeds if there are many. We like the crunchiness of the seed. So I have kept it.

Now put together all the below mentioned ingredients. Usually parsley is added while making Mutabbal. But I didn't have in in stock with me. So have used coriander.

Mix with the back of the spoon. You need to mash it properly so it becomes completely mixed up.

Just as shown in the picture. The texture of this dip is crumbly not a fine paste.

Now take a nice piece of crockery. Plate will be ok. Spread the prepared Mutabbal on the plate. Taking again the back of the spoon rotate the plate to give a little dept in the mutabbal. Pour over lots of olive oil. Sprinkle some joy with pomegranate seeds. And you are good to go.

Enjoy with Khubz.

To the recipe.

Serves :2

Ingredients

1 big size eggplant

2 tsp yogurt

1 tsp tahina

1/4 tsp lemon juice

few sprigs of coriander or parsley

Salt to taste

Olive oils

Pomegranate seeds.

Method

Roast the eggplant on the gas flame. Keep turning from time to time so it gets roasted evenly.
When roasted , crush and remove the skin and its head.
Add yogurt, tahina, lemon juice, salt & coriander leaves.
Mix properly till combined
Garnish with olive oil & pomegranate seeds
Serve with Khubz / pita bread.

Mung Dal Soup / Green Gram Soup

2015-12-08T16:52:00.002+04:00

Being vegan. Nope not going completely vegan but sometimes you need to chill and just go with the flow of the circumstances. I don't have any issues with being vegan. There are loads of options to cook but sometimes it becomes difficult for carnivorous people like us. Since two months now, we have been following a vegan diet and the journey has been pleasant till now. Cooking & experimenting different recipes to suit our tastebuds.

Today sharing with you whole green lentil soup. This soup is full of fiber & a great source of protein. Not only helps to loose weight but at the same time keeps you full for a longer period of time.

At the same time, its very easy to prepare. No soaking. You need a pressure cooker along with few spices and we are good to go.

Serves 2

Ingredients

1/3 cup whole mung dal

1/4 tsp turmeric

1 cup water

1 tbsp oil

1/8 tsp cumin seeds

1/4 tsp ginger garlic paste or grated

1/4 tsp red chilly powder

1 tbsp chopped tomato

1 tsp chopped coriander

1 chopped green chilly

salt to taste

1 cup water

III

For the salad: Mix of cucumber,onion,tomato,lettuce,coriander & lemon juice

Method

In a pressure cooker, wash and add the dal along with water & turmeric. Cook till 2 -3 whistles. Cool
Heat oil in a pan. When hot , add cumin seeds. Once it crackles add the ginger garlic paste
Fry for few seconds. Add red chilly powder, followed by boiled dal.
Now add the tomato, coriander, green chilly & salt.
Add the water
Cook on simmer for 4-5 minutes till desired consistency.
Serve hot with salad and lots of lemon juice.

Kaikat Al Tamar / Fully Loaded Dates Cake

2015-12-02T14:27:00.004+04:00

This cake is loaded with dates. And again sticky syrup made from dates is poured over to make it more yummy. Few days back a friend requested me to bake something for her daughter's national day school function.I told her in advance baking a cake is not a problem but decorating is not my forte.

She told me whatever I baked for her was completely fine for her & leaving me with no choice but present something good for the kiddos. As we are talking about the national day of UAE, I wanted to bake something using the core produce of this country. And what better to use than dates. I have combined the dates and arabic coffee, which takes this cake to another level in taste. So it was decided to make a dates sheet cake, later cutting into rectangular bars & then top it with small UAE national flags to get the feel of the national day.

I have been baking this cake since so long and every now and then altering to our taste each time making it better in taste. It's a simple cake to be eaten warm with poured date syrup along with the side of an ice cream.

Makes 7" square tray

Ingredients

I
225 gm Dates ( Mejdool or any other)
1/4 cup strong black coffee hot
1/2 tsp soda bi carb

II
85 gm flour
1/4 tsp Baking powder
pinch of salt
115 gm unsalted butter
115 gm sugar powdered
2 large eggs

Sauce
Date syrup
or

1/4 cup packed dates deseed & chopped
1 tbsp butter
3/4 cup water

Heat butter. Add in dates . Fry for a few minutes. Add in water. Cool & blend to form a runny paste. If the consistency of syrup is too runny. Cook a medium flame for few minutes.

Tools: Food processor OR Blender ( I use food processor)

Method:

Preheat the oven. Grease the tin
Soak dates with coffee for about 15 minutes. Add in baking soda.
Mix & sieve all the ingredients II.
In a food processor with chopper blade mix together butter & sugar.
Add in the mix flour (II) alternating with eggs. Pulse till mixed properly.
Now add soaked dates. Pulse for a minute till all the ingredients are mixed
Pour the prepared batter in the greased tin.
Bake @ 150° - 160° for about an 30 -40 minutes or unhpicks
Now pour over the date syrup on the hot cake
Keep aside for 10 minutes.
Serve warm with ice cream.

Notes: This cake can be stored upto a week. Before serving slightly warm for 10 seconds in a
microwave. And pour over the date syrup.

Fresh Figs & Saffron Cake / Anjeer Aur Zafran Ka Cake

2015-11-10T09:01:00.000+04:00

The long season of summers is coming to an end and what a better way to start it with our favorite fruits Figs
. We love fresh figs. Literally wait for the start of figs season. Today I am sharing with you the cake recipe using fresh figs infused with the flavors of saffron with a touch of cardamom. Sounds heavenly right.

It's a perfect cake to be enjoyed with friends with a cup of coffee. It's light, rich in flavor and full of sweetness of figs.

I have adapted this recipe from Nytimes . Method used to prepare this cake is assembling dry & wet ingredients separately. And then mixing both.

Makes 6" cake

Serving: 4 -5 people

Ingredients

I : Dry Ingredients

1 cup almond meal/flour

1/4 cup sugar

1/4 cup flour

1/2 tsp baking powder

1/8 tsp saffron crushed

1 green cardamom seeds crushed

pinch of salt

II: Wet Ingredients

3 eggs

4 tbsp olive oil

2 tbsp honey

III: Topping

3 - 4 fresh figs (Each fig cut into 4)

2 tbsp sugar to sprinkle

Method

Grease 6" pan. Preheat the oven at 170°C
Assemble the dry ingredients (I) in a separate bowl. Mix properly
Assemble the wet ingredients (II) in a separate bowl. Stir till properly mixed.
Now add the wet mix to the dry one.
Mix to form a unified batter/
Pour the batter over the greased pan.
Now arrange the figs as shown below in the picture
Sprinkle with sugar.
Bake @ 170 °C for 25 to 30 minutes or till done.
Serve warm or cold with coffee or tea.

Notes: Can be stored in fridge for about a week

Chicken Amrawati

2015-11-01T08:42:00.001+04:00

This recipe is too easy to make. Gather your ingredients and drop it in the heated oil. Pan cook or Pressure cook are the options available.

Garnish with loads of coriander and green chilly

& serve with roti or rice. Or both.

Serve: 3 to 4
Cooking Time : 30 minutes

Ingredients

I
Marinate the chicken with the following:-
500 gm Chicken with bone or boneless chicken
3 tbsp Garlic Ginger Paste
Onion Paste: 2 medium size (Grind into paste)
2 tbsp Curd
1 tbsp red chilly powder
1/4 tsp turmeric powder
1 tbsp Coriander Powder
1/4 tsp garam masala powder
salt to taste

II
1/3 cup oil
Whole Garam masala (3 black pepper corns, 2 cloves, 1 black cardamom, 1/2 inch cinnamon stick)
3 green chillies
2 tbsp chopped coriander leaves + 1 tbsp coriander leaves

Method

Marinate the chicken with all the above mention ingredients in I
Now heat oil in a deep pan. When hot add 3 whole green chillies and whole garam masala.
When it crackles add the marinated chicken. Stir till mixed
Add the chopped coriander leaves.
Cover & cook on a moderate heat till chicken is tender and oil separates
Serve with roti , khubz or rice.

Notes:

# This curry can be prepared in pressure cooker also.

# Only need to use the pressure cooker and follow the same procedure from step 2,

# Give 3 - 4 whistles. When cool remove and cook till desired consistency.

# Garnish with coriander & serve.

Bhagara Dahi/ Tempered Curd

2015-10-12T12:01:00.000+04:00

"Which of the favors of your Lord , will you deny"

Surah Rahman Chapter 55, V 13

This verse of surah rahman has always captivated me. And the day I started understanding the whole surah, I felt we were so ungrateful to the almighty for the things, he has given us. It's human nature to crib for what we don't have. But at least we can try to be thankful for what we have. Accepting that life is not always perfect. There will be barriers and stumbles. It is how we overcome it.

Don't you think life would become simple & easier if we bring acceptance in our life. Accept what we have been given by him and be thankful for what we are blessed with. There are many things around us , so many blessings which we ignore to see. Many people I come across question my thinking. And reply it's very easy to say when you have everything in your life.

Who said my life is perfect. It is just that, I thank him each moment for what he has given me.When I see a kids or people begging for food , I feel blessed. When I see someone with torn clothes roaming around roads. I feel blessed. When I hear parents forcing their kids into labor or prostitution. I feel blessed to be born in a house where my parents loved us all selflessly .Though I have issues in my life, I feel so blessed for all the things he has given me.

This is one of the recipes to make when you are in a hurry. Simple food has always been our favorites.When we just don't want to indulge in some heavier stuff this recipe comes in handy.In this recipe, curd is infused with garlic, chilly & curry leaves and tempered with cumin.

To the recipe

Serves: 2

Time: 5 to 10 minutes

Ingredients

1 cup curd whipped

1/2 tsp of chopped coriander

salt to taste

5 tbsp of water

2 Tsp Oil

1/4 tsp cumin/jeera

1 tsp of chopped onion

1 green chilly chopped

1 garlic clove sliced

1 whole red chilly broken into two

pinch of turmeric

pinch of red chilly powder

Method

Mix Ingredients I in a bowl and keep aside.
Heat oil in a pan. Add cumin seeds. When it crackles, add garlic. Fry till slight brown.
Add chopped onion, red whole chilly and green chillies.
When onion becomes soft add turmeric & red chilly powder.
Immediately add the curd mixture. And switch off the flame. Stir to combine.
Serve with parathas or khubus or khichdi.

Note:

Prep all the ingredients before starting the process.

Dalcha / Dal Ghosht

2015-10-07T10:01:00.000+04:00

Dal is the integral part of Indian cooking. I think we will be lost if there were no dals. Lunch is an incomplete affair without dal.

Today, I am sharing you the recipe of Dalcha from our region Amravati, maharashtra. Previously known as Berar region, Amravati had been under the rule of nizam for many years. Due to this region's cuisine has lots of influence of hyderabadi cuisine.

But the recipe which I am sharing today is different then Hyderabadi dalcha. We are not adding any souring agent in our recipe This recipe uses minimum of masalas so the overall flavor is of Chana Dal & ghosht. Dalcha is served with bhagare chawal/ tempered rice. I will share that recipe later.

To the recipe

Serves: 3 to 4 people

Cooking time: 30 minutes

Ingredients

1/2 cup Chana Dal

1/2 tsp turmeric

1 glass water

150 gm Ghosht/mutton with bone or boneless

1/2 glass water

1/2 sliced onion

1/4 tsp turmeric powder

1 tbsp oil

III

4 tbsp oil

1 bay leaves

1" cinnamon

1/2 sliced onion

1/2 tbsp ginger garlic paste

1/2 tbsp red chilly powder

Salt to taste

4 green chilly

2 tbsp chopped coriander leaves

Method

Boil Dal: Take all the Ingredients I in pressure cooker and give 2 to 3 whistles till dal is cooked. Cool & mash the dal.
Boil Meat: Now combine Ingredients II in a pressure cooker and give 4 whistles. When cool check if meat is cooked.Cool & keep aside.
In a deep vessel, pour the oil. When hot add cinnamom & bay leaves. Fry for few seconds and add sliced onion.
Once brown, add ginger garlic paste. Fry till the smell of rawness goes away.
Add red chilly powder. Stir
Now add boiled meat, adding the left over water from time to time. Stir for few minutes.
Now add the mash dal along with water. Stir to combine all.
Add the coriander and green chillies.
Cook for 5 to 6 minutes till the desired consistency.
Serve with Bhagare chawal/rice or plain rice.

Notes:

Dalcha can be prepared without meat also.
Sometime we add bottlegourd( Dudhi, Lauki, Ghiya)

Gajar Ka Halwa / Carrot Halwa

2015-10-04T11:11:00.000+04:00

Its been long time again, I have been away from blogging. During eid holidays, we made a sudden plan to fly to India. There's always an excitement to celebrate eid in India with family. Here celebrations are quite mechanical. Get up early in morning, go for eid prayers. Greet friends on phone. Now people exchange greetings on whatsapp. Sometimes I hate technology. It's is shrinking the physical interaction. And that's it.

While in India, still there is an essence of festivities and togetherness.

Today sharing with you again another sweet. Well this blog has become more of cakes & desserts for some time. Will be sharing some chatpata salans and veggies too. But for time being, please tolerate with my version of jhatpat gajar halwa.

Gone are the days when a huge karahi was put on the flame.When carrots along with milk was put on simmer for long hours. In this fast paced life, with food processors and pressure cooker making carrot halwa has become somewhat easier. In this recipe I have used pressure cooker method. If you have time you can make it in karahi, but the time for preparing it will be longer.

Originally carrot halwa calls for mawa. But here, I have used milk powder with ghee. This is my handy substitute for mawa. I have used orange carrots for this halwa as red was not in season. But for the real taste , I would advise to go for red carrots when in season.

This halwa is full of calories. During winters ammi used to make sure , we had it in our breakfast. Sometimes we used to eat with roti. But I always liked it plain.

To the recipe.

Makes around 800 gm
Cooking time: 1 hour

Ingredients
I
5 tbsp pure ghee
2 green cardamom
1 clove

II
1 kg carrot grated
1 liter milk
4 tbsp almond powder
1/4 tsp cardamom powder
15 tbsp sugar
few strings of saffron

III
For Instant mawa : Mix the below to form a crumble
1/2 cup milk powder
1 tbsp pure ghee
or
400 gm Mawa

IV
For garnish
Silver leaf
Slice almond & pistachio

Method

Heat ghee in a pressure cooker. When heated add in cardamom & clove.
Once it crackles add in grated carrot.
Continuously stir carrot on medium flame till it changes its color for about a 3 to 4 minutes.
Now add in milk. Followed by cardamom powder. Stir
Cover the lid & cook till 2 whistles. When all pressure is release open the lid.
Add in almond powder, saffron & sugar and cook till all the remaining milk has dried up.
Once the ghee starts appearing on the sides, add the crumbles instance mawa.
Cook till ghee separates from the sides.
Garnish with silver leaf and slice almond. Serve warm.

Note:

Can be stored about a month in fridge in airtight container or freeze for about 3 months.

Vegan Meringue Cookies

2015-09-01T11:45:00.000+04:00

What would you do if you are on a vegan, no dairy diet and crave for sweets. Fed up with fruit sorbet and non dairy ice creams. And your taste buds yell for something sweet. I have got an answer. You make a meringue cookies.Yes, yes I am definitely talking about meringue cookies. That too vegan. Not a tiny minie of eggs.

Well this story of finding vegan, non dairy sweets started five months back, when we both started following Ayurveda medicine for our health issues. This doc would treat you only when you followed his instruction to the T with proper diet. I had no other choice rather than going completely vegan. To top it all K is so fond of sweets. He needs sweets after each meal. Going vegan was not a big issue, you have lot of options. But non dairy was too much.

While googling for such type of recipes, I came across this website Aquafaba. Discovered by Joel Roessel, aquafaba is a liquid retained from boiled chickpeas and used as an egg replacer. To say I was fascinated would be less. More I read and saw videos on you tube I was anxious to try it out soon. You can check his website revolutionvegetale.com or Aquafaba.com for more about its history & science behind it.

To make a meringue, you need boiled chic peas water. I have used canned chickpeas. Took the water and then mixed in cream of tar tar and beat till soft peaks. And then added granulated fine sugar or icing sugar till glossy and firm peaks.Procedure is same as making of meringues with egg whites. Only difference is the time to beat / whisk it. It take around 15 minutes of whisking to reach firm peaks. For this cookies, normally I use twice the amount of sugar to liquid for firm peaks. But here I have used less sugar so my peaks were not as firm and so the shape. We are cutting off sugar too from our diet. This is the second time I have baked this cookies using less sugar, but the sweetness was good.

I have used my Kenwood kitchen machine to make these meringues cookies but you can use normal beater. Only beating time will be more compared to the kitchen machine.

Makes around 20 medium sized cookies

Ingredients

1/3 cup of Boiled chickpea water ( Taken from 400 gm canned Chickpeas tin)

1/4 tsp cream of tar tar

175 gm icing sugar or fine granulated sugar ( I used 125 gm)

1 tbsp rose essence or any flavoring your choice

1/4 tsp saffron extract (optional)

Method

Pre heat the oven to 100 °C,
In a bowl with whisk attachment, pour the boiled chickpeas water
Whisk for about 1 minute till foamy on low speed. Add in cream of tar tar and whisk on high speed till soft peaks.
Add in rose essence.
Now add sugar and beat till stiff peaks. It will take around 15 to 20 minutes.
Fold in the saffron extract.
Spoon the meringue in the piping bag.
Pipe the meringues into the desired shapes on a parchment paper
Bake for an hour till dry.
Remove & keep aside for 10 minutes.

Notes:

# Flavors can be added according to your tastes.

# There is no flavor of chickpeas in the meringue.

Garlic Bagels with Pickled Veggies - BP Challenge

2015-08-21T23:25:00.000+04:00

Summer reminds me of long days and afternoon spent talking on skype back home. It reminds me of our each afternoon talking with ammi and papa. it reminds me of laughing and gossiping about our life and making plans about what to do on our next get together. This summer when everyone was planning and enjoying back home, I was finding excuses to only call ammi for few minutes and check how she's doing. I was scared that I will blurt out where is papa if I had long chats with her. And again our emotional breakdown will begin. Each one of us is coping in his own way. Sometimes we cry, we laugh remembering him. Some days are too painful when a memory flashes through. Each day passes but the pain is as fresh as ever feeling of loss. An emptiness that has settled.

This time our BP challenge was given by Swathi our challenge was to make bagels.We are not so fond of breads (with an exception of all Indian breads). But when we bake one, we need our favorite dips, spreads or pickled veggies along it

I was not sure if K will like this bread or not. To make it more interesting for his taste buds, I flavored it with garlic powder and nigela seeds. Actually I wanted to incorporate nigela seeds in the dough itself. But I was not sure as I was trying out bagels for the first time. So I just went and topped the bagels with sesame and nigella. Nigela seeds and garlic is a wonderful combination.

Loved the outcome of this bread. It was chewy with a crusty top. Just perfect for our favorite fillings. This recipe is adapted from Peter Reinhart’s Artisan Bread Every Day. This entire recipe calls for a two day process. But it is simple once you assemble all the ingredients and understand the entire process. On the first day we make a dough and leave it in the fridge overnight for slow fermentation.

I kneaded the dough with my hands. Had too much stress and what better than using your hands. Kneading the dough give me a soothing feeling. I have halved the recipe as usual ending up with 3 bagels. We are two people so smaller quantity works best for us.

Recipe makes 3 bagels

Ingredients

For the dough

227 gm flour

3/4 tsp salt

1/2 tsp garlic powder

1/2 tbsp honey

1/2 tsp instant yeast

1/2 cup + 1 tbsp lukewarm water

Poaching liquid

180 to 275 ml water

3/4 tbsp honey

1/2 tbsp soda

1/2 tsp salt

III

Topping

Mix of nigela seeds and sesame seeds

Pickled veggies

mayo

tomato ketchup

Method:

DAY 1

In a bowl mix together honey, instant yeast and lukewarm water
In a separate bowl mix the dry ingredient flour, salt & garlic powder
Now mix the flour with liquid to make a stiff dough.
Keep aside for 5 minutes
Now knead the dough for 3 to 5 minutes until smooth.
Cover with cling film and keep aside for an hour for the first rise.
In a meantime prepare the baking tray with parchment paper & brush with oil
After an hour remove the cling film and divide the dough into 3 equal parts
Shape the dough into bagels and put it on the prepared tray.
Cover with cling film and refrigerate overnight.

DAY 2

Remove the bagels from the fridge.
Now take a bowl of cold water. Take one bagel and dip into the cold water. When it floats and doesn't sink down, then it is ready for next step. But if it sinks down then you will have to keep aside for more 15 -20 minutes until it passes this test. This method is called FLOAT TEST.
Once the bagel passes through float test, next stage is to boil it
Mix all the Poaching liquid ingredients and bring to boil.
Let the liquid simmer and add the bagel. It will float on the top within 15 seconds.Boil on each side for 1 minute on each side.
Remove and garnish with seeds.
Place it on well greased tray.

Baking

Pre heat the oven at 230 degrees.
Bake the bagels for 15 minutes till brown.
Njoy with tea or slice and add your favorite fillings.

Note:

Flavoring with garlic is optional
Mostly bagels are topped with black poppy seeds, but you can change the topping according to your taste.
Variation for toppings: Sunflower seeds, melon seeds,poppy seeds, almond flakes.

Dahi Vada

2015-08-10T15:36:00.000+04:00

Few years back, on my visit to India my sister complained why does she gets hard center in the Dahi Vada though she follows the same procedure & method. I smiled & told her, I had gone through this phase too. My perfect spongy soft badas started coming hard with ball like center.

In India, I never had to worry but prepare the batter, mix, fry and soak in the curd and they are ready to eat. But after coming to Dubai, I don't know what happened and vadas started hardening in the center. Maybe a climate change or there is something wrong with urad dal I use. I also asked my sis in law whether she is having the same issue or is it me. Whether I was doing something wrong. But no we were following the same method & procedure.

So what do you need to do for the perfect spongy dahi vada? First step is to soak urad dal for minimum 4 hours. Secondly it should be grounded to a fine paste using as little amount of water. And every time before frying each batch, mix in the vada batter nicely in one direction. This will fill the air in the batter and vada's will come fluffy. And still if you have a tiny doubt that your vada will not come out spongy then add a pinch or two of baking powder or soda bicarb to the prepared batter. Lastly fry each batch at medium temperature.
Each batch you fry directly soak it in the prepare hot water. After few minutes, squeeze and add to blended curd mixture.

Many friends ask me , if we can store dahi vada. Answer is yes. You can store it for about a week in fridge. Prepare the dal batter. Fry out the vadas. Dip in water. Squeeze and store in a container for about a week. Take out to room temperature and pour the curd mix on it. Let it stand at room temperature for half an hour.

Another method is to prepare the dal batter and store in an airtight container in fridge. Use it when required bringing to room temperature before frying. I usually adopt this method.

Dhahi Vada (Makes 15 -18)

I
For Bada batter
Mix in all the below

1 cup urad dal(soaked overnight or 4-5 hrs & grounded to paste with 8- 10 tbsp water)
1 pinch of baking powder or soda bicard (optional)
salt to taste

SOAKING WATER:-Mix all the below

500 ml hot water

1 tbsp of thecha or green chilly paste
1 heap tsp Black salt

III

FOR DAHI/ CURD:- Blend all the below

400 gm curd

1 tsp sugar
salt to taste

IV
To Serve
Roasted cumin powder
Roasted chilly powder
Tamarind Chutney

Method

Heat the oil in a deep pan for frying the bada's.

Check the temperature by putting little vada's mixture in the oil. If it comes up, the vadas are ready for frying.

Fry the vada's in the hot oil till golden brown on medium heat.

Soak the prepared fried vadas in the soaking water for 5 -8 minutes.

Squeeze all the water from them and place them in a serving dish.

Pour the prepare curd on it.

Garnish with cumin powder, red chilly powder and Tamarind chutney.

Aish Al Saraya - Lebnani Bread Pudding

2015-08-03T17:24:00.000+04:00

This pudding has been on the top most list of my favorite cooled desserts. Easy to prepare. And such a succulent taste of natural rose water elevates the entire dessert. Leaving a lingering feel on your senses.

In literal term , Aish Al Saraya translates as bread of the palace. And indeed this combination of bread & flavored cream transform this pudding and is a huge favorite at parties.

I have divided the recipe into three parts: preparing the syrup, cream & pan base for an easy understanding of the entire procedure. In about half an hour the prep of this dish is done. And you just have to leave it for few hours on fridge for complete setting. And you are ready to go.

Serves 3 - 4 ( 6" rectangular pan)

Recipe adapted from Taste of Beirut & Archana's Kitchen

Ingredients

I : Prepare Sugar syrup

8 tsp sugar + dash of water to soak sugar

1 glass water

1 tbsp natural rose water

Method

In a pan, pour sugar with dash of water.
Cook on medium flame till u get the desired caramel color
Remove from flame & add water. Note: Sugar will turn hard at this point. But not to worry.Put again the pan on the flame & cook till it has dissolved.
Remove & add rose water. Keep aside

II: Preparing Ashta or Clotted cream
1 cup Milk
2 heap tbsp cornflour
1/2 tin condense milk
1 tbsp sugar (optional- add it if you are more on sweeter side)
1 tsp natural rose water
1 tsp orange blossom water ( optional)

Method

Mix together milk and cornflour.
Add in condense milk & sugar. Mix properly so all the ingredients.
Put on the medium flame and cook till thick but flowing consistency as shown in picture.
Remove from flame & add natural rose water & orange blossom water.
Cover with cling film & keep aside.

III

6 -7 Bread slices ( stale or fresh)

Method

Cut the edges of the bread and crumble the bread by hand or food processor
Spread evenly on the dish as shown in the picture.

IV: Assembly

Pan with bread crumb

Caramelized Sugar syrup

Ashta

Crushed pistachio

Fresh rose petals (opt)

Method

Soak the crumbled bread with caramelized sugar syrup. Let it rest for about 10 minutes
Pour over the prepared ashta.
Cover with cling film and refrigerate for few hours.
Before serving garnish with crushed pistachio & rose petals. Cut into slices & serve.

Opera Cake - BP Challenge

2015-07-27T20:25:00.002+04:00

I always wonder if I have patience to prepare elegant desserts.In person you will find me most calm who has the solution for everything. But there are moments where my anxiety level booms and the all the patience in me goes haywire. And new irritant me emerges. But I was tiny bit proud of myself when I made this Opera Cake without loosing my patience. And a little bit of basic sugar craft to decorate this dessert also boosted my confidence. Looks pretty na. lol

Today, it was most hot and humid day in Dubai and worse day to photograph this cake. Every few minutes while capturing this slice of deliciousness , I had to freeze for ten minutes and restart again. I had to get this done today itself as tomorrow is Mr.K's birthday and I wanted to surprise him with this cake. That's a different thing my surprised didn't remain a surprise as he smelled the sweet aroma of coffee around the house and asked why the house is smelling like coffee, did you baked something using coffee.

I was caught and well the celebration started a day before with a slice of cake of an opera.

The cake is a bit heavy but has melt in mouth texture. I luv this kind of desserts. So a moderate slice is just enough to soothe your sweet craving. I prepared this cake for our monthly challenge of our Baking Partners group run by Swathi of ZestySouthIndianKitchen. This month Savitha of SavithasKitchen had challenged us to making this french pastry Opera Cake. I have not followed the recipe provided by her as the measurements were too large for two people.

Mostly adapted this recipe from masterchef australia series specially the base of this dessert ie jaconde. Chef Gary has explained opera cake too well. You can search in youtube for the entire recipe. The other parts of recipe ie. coffee buttercream , chocolate ganache are the mixture of few recipes I have googled through out the web. But can assure you the measurements are accurate, as the end result was perfect to the taste. Plus I was able to reduce the wastage. Only 1/2 cup of ganache was extra which I can use later for other icing & stuff. Maybe a cake pop.

Makes 5 inches square cake ( 6 rectangular sizes)

Ingredients

For Jaconde -- 3 sheets ( Recipe source: Masterchef Australia - halved the recipe)

75 gm icing sugar

75 gm almond meal

30 gm flour

23 gm melted butter

2 whole egg

2 egg white

20 gm sugar

For the Coffee Syrup

4 tbsp of instant coffee

1 cup water

6 tbsp sugar

III

For coffee Butter cream

2 egg yolk

85 gm sugar

15 ml water ( or just enough to dampen the sugar)

150 gm butter cut into cubes

3 to 4 tbsp of coffee syrup

For Chocolate Ganache

175 gm of chocolate chips ( Hershey)

125 gm cream

20 gm butter

Method

For preparing the Jaconde:

Mix together the dry ingredients icing sugar, almond flour & flour. Pass through a sieve.
Beat two egg to aerate till light pale and almost double in volume.
Add in the dry mix followed by butter.
Mix and keep aside
Now beat egg whites till soft peaks. Its important not to over beat the egg whites.
Fold in the egg whites with egg mixture.
Now take 3 baking sheets acc to your over tray size. Divide into 3 parts the prepare mixture and spread evenly.
Bake this prepared sheet @ 200 degrees preheated oven for about 5 to 7 minutes
When the sides of this cake starts turning brown remove from the oven. Do the same process with all the sheets prepared
Cut the edges with a sharp knife to form a equal sized Jaconde. (cut when removed from oven immediately for clean lines)
Cool completely and moving to the second process of the cake

For Preparing the coffee syrup ( Can be prepared in advance)

Mix together all the ingredients for coffee syrup and cook for 6 to 7 minutes on a medium flame.
Sugar will make this syrup glossy and a little thick.
Cool & Keep aside.

For Preparing Coffee Butter Cream

Beat egg yolks till pale yellow.
In another bowl add sugar and water. Bring it to boil till 118 degrees. I didn't have candy thermometer. So in short it was 3 string consistency or soft ball. Remove from flame and let the bubbles subside.
Now in a thin stream add this sugar syrup to the yolks with the beater running on medium speed.
Beat till is warm to touch so the yolks gets cooked
When the sugar and yolk mix is warm to touch then only add butter time to till all is incorporated.
Now add coffee syrup and mix evenly.
Keep aside. and start prepping for chocolate ganache

For Chocolate ganache

Heat the cream on medium flame till a little bubly. Add in butter.
Pour this cream over chocolate chips.
Mix till all chips are melted.
Keep aside and now the assemble of the opera.

Assembly ( You need patience for assembly)

3 sheets of jaconde

1 recipe of coffee syrup

1 recipe of chocolate ganache

1 recipe of coffee butter cream

Take a square plate of around 6 inches/ cake board / parchment paper is also fine.
Spread a thin layer of ganache to the size of your jaconde sheet on it.
Place the jaconde sheet on it.
Now brush this sheet with coffee syrup. Refrigerate for 5 minutes.
Remove and spread a layer of chocolate ganache. Freeze for 10 minutes
Remove from freezer and spread the layer of Coffee butter cream. Freeze again for 5 minutes
Top it up with 2nd sheet of jaconde.
Brush it with coffee syrup and repeat the procedure 5 & 6 till the last sheet of jaconde.
Refrigerate for minimum 2 hours before serving.
Slice into equal rectangular parts and serve.

Chocolate Banana Cake

2015-07-11T12:52:00.001+04:00

Daily preparing sweets during ramadan becomes very hectic and I feel short of ideas. During these times this chocolaty banana cake come to my rescue.

You guys must be wondering why I am preparing sweets daily. Now as it is ramadan and a month of giving and blessing, we give away iftar to few people daily. So the menu is quite large. Though I prep myself before ramadan, but sweets I cannot freeze. Now as ramadan is nearly ending, more of my time is spent on ibadat, so keep the menu of these quick cakes and other sweet for the last ten days.

And whatever is leftover, many desserts can be assembled from it. I hate wasting food. Motto is prepare only that much amount of food that can be consumed.Lets move to the recipe. The Chocolate banana cake recipe is real simple, and the outcome is yummilicious of chocky goodness.

Ingredients (Makes around 8 inch square cake)
Recipe from joyofbaking

I
Dry Mix
200 gm sugar
120 gm flour
40 gm coco powder
3/4 tsp Baking powder
3/4 tsp Baking soda
1/4 tsp salt

Wet mix
1/2 cup banana mashed (1 big size banana riped or unripe)
60 ml milk
60 ml oil
120 ml warm water
1 egg
3/4 tsp vanilla essence

For the chocolate ganache

125 ml cream

1 cup chocolate chips

1tbsp butter

Method

In a separate bowl mix all dry ingredients (I)
In a separate bowl mix all wet ingredients (II)
Mix both wet & dry together.
Pour over the lightly greased tray
And bake for 40 minutes @ 160°C
When done cool completely
Spread the chocolate ganache (Recipe below) on the cooled cake.
Refrigerate for 25 minutes and slice & serve with any fruit or icecream.

For the chocolate ganache

Heat cream at a very low temperature
Add in butter followed by chocolate chips.
Stir for a few seconds & removed from flame
Stir till the chips are melted.

Notes.
# You can make cupcake also using the same recipe.
# Can be covered & stored up to 15 days in refrigerator

Chicken Puff

2015-06-28T13:19:00.000+04:00

Though I am into more fresh foods, but during Ramadan frozen food can come as handy. Time management is most important during this period as most of the time is spent on ibadat.

A week before Ramadan, I start stocking up the frozen items like shami kebabs, seek kebab, shashlik, spring rolls, chilly kebabs, puffs and so on. Just defrost it for 10 minutes & you are ready to go.

Lesser the time in kitchen the more time for praying. Well isn't it all this month is about. Giving more emphasis on deen rather than daily routine and worldly affairs, praying for forgiveness , taking his blessing to improve our life & follow the life our prophet (PHUH).

Makes around 15 to 20 (Depends on how much you fill the pastry)

Ingredients

500 gm Chicken Breast

1/2 tsp black pepper powder

1/tsp salt

1/4 tsp ginger garlic paste

1/2 cup water

Mix of all the below

5 tbsp garlic mayonnaise (if using plain mayo then add few pods of grated garlic)

1 & 1/2 tbsp mustard paste

3 tbsp tomato ketchup

1 tbsp crushed red chilly.

III

15 to 20 Puff pastry sheets

Method:

Pressure cook all the ingredients no I for two to three whistles. When cool remove the chicken and shred it.
Mix all the ingredient II
Mix the shredded chicken with the above prepared paste. Adjust the salt levels accordingly.
Take a pastry and fill it with the prepared chicken filling. Fold and twist with fingers to form a pattern or use the fork to seal it ( Press the fork to the edges of folded pastry to seal)
Bake at 180 degrees for 25 to 30 minutes till light brown in color and puffed up.

Note:

# Freeze it separately on a tray. Store in a zip lock when frozen

# Defrost on counter for 5 minutes and bake till done.

Rose Flavored Sevaiya / Vermicelli pudding

2015-06-23T14:21:00.000+04:00

A pan of milk with a handful of vermicelli & sugar, stirred with loads of love. It was treat for a summery afternoon after returning from college.A simple recipe but when motherly love is added it becomes special.

Reminiscing the golden memories of college days, when hunger striked, ammi used start weaving her magic with these three ingredients. What made it more special was the love poured in the each stir.

Completed with the fresh rose water and loads of nuts. It was yum.

Till the last spoon!!

Serves ( 5 - 6 person)

Ingredients

1 ltr Milk

10 tbsp sugar

1/4 cup vermicelli

1 tbsp rose water or essence

Mix of nuts ( almond, cashew & Pista) and coconut powder

Silver leaf to garnish

Method

Pour milk in a pan. When it boils add it the vermicelli.
Stir till thick about 3 -4 minutes
Add sugar. Stir for few more minutes
Remove from flame , and add in rose water.
Garnish with coconut powder followed by nuts and silver leaf.
Serve hot or cold.

Khichda

2015-06-22T12:03:00.000+04:00

My heart bleeds with agony as each day passes and I turn towards allah for giving me one more day with what I have . As if he is telling me life is a full circle. You have to go through this pain to become more stronger. This eve of Ramadan brought back the memories of how a little truth can change your complete life and you feel we are his creations and have to bend down to his decision. He has all the power to change your moment of happiness to sorrow. Reminding you how you lost your precious time in dwelling with little petty issues rather than giving it to your loved ones. The unspoken words asking you to come home, visit them. But never being said to disrupt your life. Your silence and smiles telling them what you are going through but the hidden words of encouragement telling you this is life.

Returning home, finding an empty chair. though words were not his friend but his eyes observed all. No hugs and smiles to greet you but the sudden realization of what you have lost forever. His eyes searching his better half if she was not seen for few moment. His mind on alert whenever she left for her treatment. Eyes waiting anxiously for her return. His relief when she return back.

Only the feeling of emptiness and memories of what you have lost forever! An adjoining thread broken never to be repaired. An acceptance of his not being there but still the lingering pain in your heart reminding you of the time lost.....

Khichda ( Serves 4 to 5 Person)

Ingredients

I
1 Glass Broken Wheat
1/3 cup Chana Dal
1/3 cup Whole Masoor Dal
1 tsp Salt
2 glasses of water

Extra 2 glasses of water for grinding

500 gm mutton or Chicken pcs
1 onion small sliced
1 tbsp oil
1/2 tsp turmeric powder
salt to taste
1/2 glass of water

II
For Fried Masala: follow the instruction as per the link
2 medium size onion slices
1tsp oil
5 -6 garlic
2 " ginger
3 whole green chilly
few sprig of coriander leaves
10 pepper corns
3 cloves
1 Black cardamom
1/2" cinnamon

III
1 cup oil
1 small sized onion sliced
1 tsp turmeric powder
1 tbsp of Thanda Masala
1 & 1/2 tsp red chilly powder
Salt to taste
bunch of Coriander leaves
5 -6 green chillies

IV
For Garnish
1 recipe of Birasta (Fried Onion)
Remaining oil of fried onion.
Lemon wedges

Method

Put 1 Glass Broken Wheat + 1/3 cup Chana Dal+1/3 cup Whole Masoor Dal+1 tsp Salt + 2 glasses of water in pressure cooker and cook for about 4 whistles. Ground to coarse paste in the grinder with around two glasses of water when cool.
Prepping the mutton: Pressure cook mutton + oil + onion + salt till 3/4 cooked. Keep aside
Prepare the tala hua masala or fried masala as per the link with the above mentioned ingredient II.
Now to the actual preparation: Heat oil in the heavy bottom deep pan. Add the sliced onion. Once translucent . Add the fried masala. Fry for few secs till the raw smell of ginger garlic goes away.
Add turmeric powder, red chilly powder followed by boiled mutton along with water. Now add the thanda masala. Fry for few minutes
Add the coarse wheat and dal mixture to the mutton.
Add slit green chilly and chopped coriander leaves. Cook on medium heat till thick .
Adjust the salt levels and serve garnished with oil, fried onions and lemon juice.

NOTES:

# Preparation of Wheat & Dal mixture and mutton can be done a day in advance.

# Goes same with fried masala and fried onion.

# Though the recipe is given in full detail, I will try to upload the entire pictorial procedure when

time permits. If any confusion in following any step feel free to ask.

# This is a heirloom recipe and has a unique taste for the type of masalas used Though the

procedure is a bit lengthy but once understood or prepared in steps or advance, can be easily

followed.

Hope you enjoy & devour this Khichda for it uniqueness. Remember me and my family in duas this ramadan . Have a blessed Ramadan.

Ramadan - An event to share will return next year. Thanks for your understanding and will return back to all who were interested in participating this year.

Onion & Garlic Chutney Rolls

2015-04-14T13:58:00.000+04:00

Yesterday I had a dream. A small girl being cradled by a handsome man. With a flash the scenario changed and now the girl was sitting in a bicycle with the same man full of smiles and they were peddling to some beautiful place. And then I was suddenly awake realizing, that these flashes were of my past with my father. Two months back , I lost my father.

He was unwell since seven months but the pain of his passing was a shock.I was one holding his hand on his last breath. And whenever I closed my eyes, his last moments used to flash like a movie reel.But yesterday my dream was a realization of my happy times spent with him. And this is how I want to remember him.

It was time to make peace and move a step further and revisiting the happy times spent with him. In my heart I know his soul is at complete peace. A man of few words , but very good deeds who always promoted girls education. Always bored in our minds that life is unpredictive. You should be prepared for it and able to support yourself in hard times

When I published this post , I had kept my canvas free of words. Because writing about him was too emotional for me. But I had to let myself out. As he would want me to move forward. I love you pappaji. Thanks for being a good father.Feel myself blessed to be his daughter..

Ingredients (Makes 6 -7 medium sized)

1 & 1/2 cup flour

1/2 tsp instant yeast

1/2 tsp sugar

1/4 tsp salt

1/2 cup + 1 tbsp warm water

1/2 tsp oil + extra for greasing

Filling : Mix all the below

1 tbsp onion powder

1 tbsp garlic powder

1/2 tsp chilly powder

1/4 tsp coriander powder

2 pinches of amchur (dry Mango) powder

1/2 tsp salt

1/2 tbsp oil

Method:

In a food processor using a kneader blade put all the ingredients I except water. Pulse to mix.
Add water and pulse again to knead the dough for about 2 minutes.
When the finger pressed in the dough and the depression comes back to normal, your dough is ready for first proofing.
Now take a deep vessel and grease it. Put the dough in it , cover with wet cloth and keep aside at warm place for about 20 -25 minutes or double in size ( check notes below for more details)
Later when double in size, knock down the dough and roll into 7" round
Sprinkle generously the filling & roll to form a rope giving more pressure at the end.
Cut into 1 & 1/2" roll. Around 6 - 7 pcs
Take a flat mould or tray. Assemble the rolls keeping around half inch space between them.Cover with wet cloth & keep aside for 10 -12 minutes for second proofing.
After 10 minutes preheat your oven at 180° and bake the rolls for around 25 minutes or till light brown.
Brush the rolls with more oil and bake again for 5 minutes
Serve warm

Notes:

If you are living in cold temperature or don't have a warm place in your kitchen then follow this method for proofing the dough. Heat your oven on maximum temperature for 5 minutes. Switch of the oven and put your dough covered with wet cloth for proofing.
Variation in fillings can be used according to your taste. For eg: (a)grated garlic + butter + salt (b) Sweet or savory chutneys.

Murg Kesaria / Saffron Chicken

2015-04-12T10:01:00.001+04:00

The flavor of saffron gives a mystic touch to this curry.

with the balanced flavors of cashews, almond & poppy seeds/ char magaz(Melon seed)

this curry is perfect for a party menu.

Notes:

This recipe serves 3 to 4 person
Check the link for Birasta
Original recipe uses poppy seeds, but as it is banned in UAE I have used Char Magaz (melon seeds)

Chocolate Cupcakes

2014-12-20T18:52:00.001+04:00

If you are looking for the perfectly chocolaty cupcakes, then this is your answer to it.

Perfectly moist with melt in mouth. And the good thing is you can stock it up in airtight container without frosting for about a week or freeze and microwave for few secs when you are craving for chocolaty yumminess.

Top it up with the chocolate ganache before serving and you are ready to go.

Makes 16 cupcakes ( Adapted from here)

I (Dry Ingredients)

1 cup flour

1 tsp soda bi carb

1/2 tsp baking powder

II (Liquid Ingredients)

1 egg room temperature

12 tbsp yogurt

1 cup sugar

1/4 cup olive oil or any unflavored oil

1/2 cup black brewed coffee (warm)

1/2 cup coco powder

For the chocolate ganache

1 cup semi sweet chocolate chips ( Hershey's)

5 tbsp of cream

1/2 tbsp of butter

Method:

Preheat your oven at 180°C & prepare the cupcake cases.
Sieve & Mix all the dry ingredients.
In another bowl, mix together egg, yogurt, sugar, oil properly. Add in warm coffee & coco powder.
Add all dry mix to the prepared liquid. Mix till blended together.
Pour a scoop on the mixture in cupcake cases and bake for 15 to 20 minutes. Check with skewer if they are ready.

While the cupcakes are baking, lets start making ganache.

In a pan mix together cream & butter and bring to boil at a low heat.
Remove from the flame and add in chocolate chips. Mix well till all chocolate chips have melted & you have nice glossy ganache.
Keep aside to cool.

When the cupcakes are completely cooled , spread a layer with chocolate ganache & ready to eat.

Strawberry Cheesecake - No Bake

2014-12-16T12:31:00.000+04:00

One of the easiest recipes to follow.

If you are located in the region where cream cheese is not available. No worries.

We can still prepare it. Yes we are going to make an option for cream cheese. It takes time but the method is so simple.

Just follow the recipe.

Serves: 4 -5

Time: approximately 24 hrs along with freezing.

Ingredients:

For our optional cream cheese / Hung Curd

400 gm Yogurt /Curd

Cheese cloth

Strainer & vessel to keep strainer.

Method:

Keep the cheese cloth on the strainer.
Pour over the yogurt.
Keep the strainer on the deep vessel so all the water drain out
Keep overnight in fridge.
Remove and now ready to use for our cheesecake.
We will need 200 gm for our recipe. The amount of cheese you get after all the liquid has drained out depends on the water content of yogurt.

For the Base

7 - 8 digestive biscuits / Marie biscuits

5 tbsp of melted butter

1/3 cup of sugar

Method:

Crush the biscuits and pour over the melted butter and sugar.
Mix proper.
Spread evenly on the cheesecake pan pressing downwards
refrigerate for half an hour

III

For the top layer

200 gms Hung yogurt / cream cheese

1 cup heavy cream

1/2 cup granulated sugar

Method:

Beat the cream till double in volume adding little sugar at a time
Mix in the yogurt

Assembly

Take out the prepared biscuit base from the fridge (II)
Spread the prepared cheese layer evenly (III)
Refrigerated for 5 -6 hours.

Serving

# Strawberry Glaze

100 gm strawberry fresh or frozen

3 tbsp sugar

3 tbsp of water

Method for the glaze: Mix all the above in a pan & cook for 3 to 4 minutes or till the strawberry turns mushy. Puree in grinder or food processor.

Method:

Pour the Strawberry glaze on the prepared cheese cake.Spread evenly
Cut into pieces & serve.

Turkish Simit - BP Challenge

2014-09-15T15:57:00.001+04:00

Simit , the word comes from the arabic word samīd (سميد), meaning flour. Traditionally sold around the streets , it is one of national food of of Turkey aside baklawa. Simit origins goes back to Ottomam empire, during which this bread was widespreadly eaten for breakfast, lunch.

Coated with grape molasses followed by seasame seeds, this bread is usually eaten at breakfast with cheese , fruit preserves & finished off with tea.

Well we loved it with stuffed olives too.

So this month our challenge for Baking Partner was this traditional bread Simit from Turkey. Thanks Swathi for giving us this challenge.

Recipe adapted from here
Makes 3
Ingredients

I
162 gm Flour
pinch of sugar
1 tsp instant yeast
3 gm salt
1/2 cup + 1 tbsp Water

II
1 tbsp jaggery
1/2 cup water
1/4 cup sesame seeds

Method

Make the Dough

Mix flour, sugar, yeast & salt
Add water & knead
Knead for around 10 minutes till the dough becomes non sticky
Cover with cling film & keep for rise about 2 hours or double in size

Roll the Simit

Mix jaggery & water in separate bowl. Keep aside.
After the first rise (i.e after 2 hours) measure the dough.
Mine was 265gm. Divide into equal 6 parts. approx 44gm
Now take two pcs and shape them into 2 long rolls.
Join the 2 rolls from the edge and twist them to form a rope.
Join the twisted rope to the other end to form a Simit ring.
Dip the prepared ring into jaggery water & coat with sesame seeds.

Bake the Simit.

Cover & keep for second rise around 20 minutes
Preheat the oven. & Bake the simit at 190 degrees for 25 minutes.

Serve with olives, akawi cheese & arabic tea.

Stove Top Swiss Roll

2014-09-01T15:57:00.001+04:00

With the passing days, we have accepted the truth of ammi's and papa's health and trying to move forward to normalcy of life. Though there's a constant thought at the back of my mind the suffering ammi is going through. She has lots on her palate. Dealing with her illness along with constant worry about papa. After a her illness news ,nearly three months gap I met her and was amazed to see her strength. Tried to remain calm on outer side greeting her with a full smile continuously praying to Allah and his Rasul that she doesn't see my inner turmoil.

As usual she hugged me tightly with the warmest smile with the unspoken words that everything is fine and we will deal and overcome with it together. She had lost weight and the signs of chemo had started showing. Its hard to see your loved ones deteriorating day by day. Hard too hard...

On my visit she asked me to prepare a daily chart for her to eat when she is hungry. She is avoiding sugar . And some foods are giving her a nauseous feel. So I am trying to form a daily food regime about liquids and the dishes she can eat , prepared with minimum fuss and quick to prepare. As my eldest sister is with them 24X7, it is a challenge for her to take care of both my parents together and feeding them with nutritious food. She is our family's soup queen preparing delicious soups. So with one soups, we are trying to have one side dish too and an array of snacks with some quickie lunch ideas.
Today I have brought my mom favorite Swiss Roll. Came across this recipe few months back on my dear friend Rafee space and I knew ammi would love it. Made one alteration. Omitted sugar and replaced with same amount of honey. Not a bit difference in taste or texture. Flavored with my homemade strawberry conserve

To the recipe

Ingredients

For the roll

2 eggs

2 tbsp honey

pinch of salt

1/4 tsp of vanilla essence

4 tbsp plain flour

Filling

3 tbsp strawberry conserve or strawberry jam

Crack the eggs in a bowl & add pinch of salt
Beat for about 30 sec till foamy.
Add in two tbsp of honey and beat on high speed till double in volume
Add in vanilla essence and flour.
Beat till all is mixed.
Grease the non stick pan. Pour the prepared batter on it. Cover with a lid
Now put the prepared pan on the lowest gas flame for about 5 -6 minutes.
When the batter does not stick to your finger it is ready

Remove the prepared roll on a tissue paper.
Spread the strawberry conserve /jam on it
and roll it.
Keep for 5 to 10 mins and cut & serve.

Winners for Ahlan Ramadan - The Healthy Way

2014-08-12T15:37:00.000+04:00

Thanks Hasna for handling our event and giving us a delicious roundup of the recipes of the participants. Please check below the details for the winners and the entire roundup.

It's time for winding up the 'Ahlan Ramadan-the Healthy Way' event. We had a wonderful time hosting this event & giveaway. Inspite of all our busy schedules, we managed to handle this event quite nicely. Thank you Rafeeda and Hasna for being such wonderful co-hosts.

We did receive 112 entries from bloggers and 6 from non-bloggers. Recipes are so good and I kept staring on all the pictures while I was working on the round-up . Thank you all who took few minutes from your busy schedule to link in recipes and make this event a big success! We couldn't include a few recipes in this round-up as some blogs do not have option to save their pictures and we didn't receive any reply for our messages also. We shall update this page as soon as we get those pictures. If there is some entries that I missed or did some mistake with the names or link, please do send me a message or mention in the comments below so that I can rectify. I can't conclude without mentioning a few names who linked in most number of entries to this event; Priyas easy N tasty recipes, Delectable Flavors and Babi's recipes ; Thank you girls !

There were 1140 Rafflecopter entries and three Lucky winners among them are:

1. Sujitha Sasikumar won USD 15 gift card from Amazon.com.

2. Lucky winner for Amanda Rettke's Surprise-Inside Cakes Book is

Rukhsar Nadiadwala of Sasumma's Recipes

2. Shamla Jaheer is free to choose one among these gorgeous suits from Nav Varn

Congratulations Winners !!

Entries linked in to the Event:

1. Shepherd's Pie from Suji's Cooking Lab

2. Baked Meduvada with Tomato Chutney from Home Cook Food

3, Mango/Pineapple Coolatta from Home Cook Food

4. Summer Pudding from My Style of Recipes

5. Apple Pola from Fam's Culinary Recipes

6. Kebab-e-murgh from Ainy Cooks

7. Stuffed chicken Cheese Bake from Ainy Cooks

8. Wholewheat Cinnamon Rolls from Recipes Mine

9. Peanut Balls from Priyakitchenette

10. Masala Cups from Febi's cookbook

11. Paneer khurchan from Priyakitchenette

Entries from Priya's Easy N Tasty Recipes

12. Ajwain Layered Paratha & Aloo soya Curry

13. Amla Rose Punch

14. Mango Chaat

15. Coriander Coconut Milk Paratha

16. Eggless Barnyard Millet Pancakes

17. Green Gazpacho

18. Grated Gooseberry Pickle

19. Greenpeas, Potato & Puffed Lotus seed in Green Gravy

20. Karunkuruvai Rice Dosa

21. Kattuyanam Rice Idli

22. Lime Clementine Mocktail

23. Green Peas Masala Sundal

24. Pina Colada Mocktail

25. Little Millet & Black Urad dal Dosa

26. Soya Sauce Cauliflower Steak

27. Tofu Pad Thai noodles

28. Kodomillet Curd Rice

29. Wheat Flakes Chivda

30. Cookbook Paratha by Priya Kitchenette

31. Nombu kanji from From My Own Kitchen

32. Wheat Samosa from Fam's Culinary Recipes

Entries from Babi's Recipes

33. Grape popsicle

34. Bread Bajji

35. Chettinad Pavakkai kuzhambu

36. NO bake Mango cheesecake

37. Onion Poha

38. Chickpeas Pulao

39. Eggless Kulkus

40. Cabbage Kofta Curry

41. Gulkhand Ice tea

42. Low fat mango fool

43. Dried Peas Chaat

44. Bread Pizza

45. Baked Potato Wedges

46. Mirch ka saalan

47. Colorful Capsicum Rice

48. Chicken Kurma

49. Mango Phirni

50. Raagi Banana Eggless Muffins

51. Chicken spring roll from Tasty Dining

52. Chana Dal cake from Tasty Dining

53. Chicken Majboos from Fam's Culinary Recipes

54. Bottlegourd cowpeas curry from Sara's Tasty Buds

55. Barnyard mililet pongal from Priya kitchenette

Entries from Delectable flavors

56. Chettinad Kheema Podima

57. Chettinad mutton curry

60. Chettinad Prawn biryani

61. Tangdi Kebab

62. Veg. Fried Rice

63. Kodo millet dumplings from Priyas kitchenette

64. Chicken pepper balls from A bowl of Curry

65. Corn Puttu from Priyas Kitchenette

Dahi Papdi Chaat from Priyas kitchenette

66. Dahi Vada from Faji's hotpot

67. Chicken Puttu from Shabbu's tasty kitchen

68. Kadala Curry from Priya Kitchenette

69. Karimeen fry from A Bowl of curry

70. Peas Mutta Fry

71.Prawns Packet from Febi's cookbook

Entries from Mayuri's Jikoni

72.Apple & Date Muffins

73.Eggplant Subji

74.Beetroot Ice creams

75.Custard Cookies

76.Mooli parathas

77. Corn and Beans Quasedilla

78. Orange Basil Juice

79.Barley Broccoli rolls

80.Braided Pesto Bread

81.Peanut Butter cookies from priya kitchenette

82.Soyabean Drink from Abby's space

83.Mixed Biriyani from Fam's Culinary Recipes

84.Healthy Barley Porridge from Abby's spice

85.Pasta with veggies from Abby's spice

86. Steamed wholewheat Pau from Abby's Spice

87.Steamed wholewheat bun from Abby's spice

88. Nombu Kanji from Kitchen Samraj

89. Steamed Mini Moist Cake from Abby's Spice

Some more from Delectable Flavours

90. Chettinad Prawn Masala

91. Spicy Squid Masala from Delectable Flavours

92.Samai Mushroom Biriyani

93. Mango Halwa

94.Coconut Barfi

95.Banana Bread

96. Raw Banana fry

Entries from Cutchi Kitchen

97. Sesame Peanut Noodles

98. Shish Tawouk

99. Chicken Fajitas

100. Kaale chane ke kebab

101. Tri-color fruits and nuts agar-agar from Cookbook Jaleela

102.Badam Pista Ice-cream from Cookbook Jaleela

Non-bloggers entries:

103.Egg Chutney Kebab from Sufaija Zainuddeen

Recipe for egg chutney kebab

Ingredients:

Eggs,hard boiled and cut lengthwise- 5 nos
Egg white,lightly beaten-2 nos
Oil- for shallow frying

For coconut chutney:

Grated coconut - 1 cup
Green chilies-3 to 4 nos( according to taste)
Ginger-1/2" piece
Garlic- 3 cloves
Curry leaves-1 sprig
Coriander leaves,chopped-2 or 3 tbsp
Lemon juice- 1 tsp
Salt-to taste

Instructions:

Combine all the ingredients listed under ' For coconut chutney' in a blender and grind to a paste.
Cover each egg piece with the prepared chutney.(over the cut surface.)
Evenly dip this in egg white and shallow fry carefully.

Serve with tomato sauce.

103. HANDVO from Sufaija Zainuddeen

1 cup rice
1/4 cup chana dal
1/4 cup urad dal split with skin
1/4 cup toor dal
1 teaspoon turmeric
About 1 inch piece ginger chopped
1-2 green chili adjust to taste
1-3/4 teaspoons salt

2 teaspoons sugar

1/8 teaspoon asafetida

1/2 cup yogurt

2 tablespoon oil

1 cup laucki shredded (opo squash, bottlegourd, doodhi)

1 teaspoon lemon juice

1 teaspoon Eno fruit salt

For Seasoning

1 tablespoon oil
1 teaspoon mustard seeds
1/8 teaspoon asafetida
1 tablespoon sesame seeds

Also need

2 teaspoon oil to grease the baking pan
8×8 baking pan, for this recipe I prefer glass baking pan

Method

Wash and soak rice, chana dal, toor dal, and urad dal in about four cups of water for at least four hours.
Drain the water and blend soaked rice, lentil, ginger, green chili to lightly coarse texture, (try not to use any water). I prefer to use food processor, add yogurt, turmeric, salt, sugar and asafetida, blend it again for few more seconds. Transfer the dal mix into a bowl and let the mix ferment for about 10 to 12 hours.
Add the opo squash, 2 tablespoons of oil, lemon juice to the fermented dal mix and mix it well. Add ENO to the mixture and mix, this will make the handvo mix light and fluffy.
Grease the 8×8 baking pan generously and pour the handvo mix into the greased pan. Tap the pan; it will help spreading the mix evenly.
Sprinkle the sesame seeds over the handvo batter.
Heat the oil for seasoning in a small pan over medium heat, after oil is moderately hot add the mustard seeds and asafetida as mustard seeds crack, turn off the heat.
Drizzle the seasoning over the top of the sesame seeds.
Cover the pan with aluminum foil and place the pan on middle oven rack and bake at 350 degree F, preheated oven for 20 minutes.
Remove the foil and bake for another 20 minutes until top of the handvo is light golden brown or until knife inserted in center of the cake comes out clean.
Let the handvo cool off for about 15 minutes. Cut them in sixteen pieces. Handvo is ready to serve.

104.Banana chocolate chip baked Oatmeal by Sufaija Zainuddeen tried out from here

105.Mutta Adukku by Farisha TP

Ingredient

For batter:

Maida -2 cups

Egg -5

Milk – 1cup

Salt – as required

For masala:

You can use samosa filling or any other masala. Here I used chicken masala.

Chicken breast -2

Onion -1 chopped

Ginger- garlic paste – 1tsp

Garam masala- ½ tsp

Green Chilly- 1 (finely chopped)

Turmeric powder -1/4 tsp

Salt & pepper

Oil

Coriander leaf

ginger&garlic paste-1 tsp

Method:

Cook the chicken breast with salt and pepper and shred. Heat oil in a pan and saute ginger garlic paste. when the raw smell goes add onion, green chillies and sauté well until it change the colour. Now add all masala powders and then chicken pieces. Mix well and add coriander leaf.

In a bowl add maida, milk, beated egg and salt and make it as dosa batter (if required add more milk). Heat dosa tawa and brush some ghee on it. Pour dosa batter, it should not be too thin. When it is half cooked put masala on one half of the dosa, and cover it with other half. Press the ends carefully. Apply ghee in the remaining side of the tawa and pour the batter from the center of the cooked dosa to the remaining side. Now when it is half cooked, put masala on that side and carefully turn the dosa (already cooked half). Again apply ghee in the blank side of tawa and repeat the above procedure. You can prepare lots of layers, it is up to you. Serve it hot.

106. Easy Haleem by Farisha TP

Ingredients

1. Boneless Chicken/ Mutton/ meat -100 gm

Onion -1 (chopped fine)

Ginger –garlic paste – 2tsp

Green chilly paste -1tsp

Coriander leaf paste -1tsp

Cardamom -1 or 2

Cinnamon – 1 small piece

Glove-2

Lemon juice – 1 tbsp

Yogurt – 1tbsp

Salt & pepper powder –as required

2. Wheat powder -3 tbsp

Coconut milk – 1 cup

Salt –as required

For Garnish

Ghee

Onion - ¼ cup

Raisin

Cashew

Lemon -1

Method:

Marinate Chicken (I used chicken here as considering healthy recipe. you can use mutton/ meat) with the ingredient 1 for 20-30 minutes and cook well with enough water. When it is cooked keep the stock aside and once it is cooled grind / shred the pieces.

Mix wheat powder with ½ cup water and salt without lumps. Now in a pan add coconut milk and wheat powder and cook in low flame. Stir continuously, otherwise it will stick into the bottom. When it is cooked properly add chicken stock and ground/ shredded chicken (meat) and continue to cook another 15 minutes.

Fry onion, raisin and cashew in ghee. Put the haleem in serving dish and garnish with fried onion, raisin and cashew, add ghee also (optional). Serve it hot with lemon.

107. Pakistani haleem by Amreena

Ingredients
Ginger garlic paste 1tbsp
Onion chopped 1/2 cup
Rose petals 1/4cup
Green chilly 5
Ghee 1/2 cup
Dalia (broken wheat) 1/2cup
Oats 1/4 cup
Almonds 6
Chana daal 1 tsp
Masoor daal 1 tsp
Urad daal 1 tsp
Sesame seed 3 grams
Cumin seeds 4 grams
Cloves 2 grams
Pepper corns 3 grams
Cinnamon sticks 2 inch
Cardamom 8
Shahi jeera 2 grams
Kabab chini 2 grams
Chicken 750grams
Milk 1 cup
Salt
Fried onions 1/2 cup
Curd (optional) 2 tbsp
Coriander 1/2 bunch
Mint chopped 1/2 bunch
Direction
1.take a bowl add kabab chini,shahi jeera,green cardamom,cinnamon sticks,pepper corns,cumin seeds,moong daal,chana daal,almonds,oats,broken wheat,mix this all togather put it into the blender and make a powder
2.heat ghee in a pressure cooker,add ginger garlic paste,saute it and add chicken pieces,add chicken stock,mix it well,add fried onions,rose petals,curd,green chilly,chopped coriander,chopped mint,salt and add prepared powder,mix it well and put lid on and let it cook for 2 whistles in a high flame and reduce flame n cook it for 40 minutes in a slow flame.
Then take potato masher and mash it like a paste,add ghee,mix it and switch off the flame and add lime juice.mix it well.serve hot.