Now, I know that’s not happening! And I can comfortably settle into my own skin :). 

I now know that my favorite season is fall. I have a deep appreciation and love for all seasons, but I find fall to be absolutely remarkable! The chill in the air, the dazzling colors, the magical atmosphere and tantalizing flavors! The approaching cold reminds you of warm snuggles, soft blankets, cozy sweaters and crackling fires! 

In Atlanta, the cusp of summer/fall is also the rainy season, so add that to the mix as well. I love looking at the deck outside. It seems to me like something out of a fairytale. When we were children, we loved to play make believe in and around the house. We would have been so enticed to play in a place like this and weave stories that did full justice to this remarkable setting. But then, this was how fairy tales were described to us, and because we didn’t live in this environment, it had an even more other-worldly feeling to it, and I think I still carry that inside me which is why I still look at this place with such wonder. 

But this is all my children have seen growing up, so I worry that they don’t realize and appreciate all the raw material they have around them to stimulate their imagination. And we have lived in so many cities around the country; definitely, this is not something everyone has in their backyard. I do hope that they make the most of it. 

Just today, I was telling my daughters how I used to play a game called Golden Sea with my neighbor. There was a house down the street that only had its foundations laid down, and it stayed unfinished like that for years. We would run around the entire house on the raised concrete foundations pretending that it was a city floating on a golden sea (get it?!). It used to be one of our favorite games. Trying to inspire them a little!

Pumpkin is such an outstanding flavor. I’m really thankful for the very few fruits and vegetables that are only available seasonally. It’s important to preserve some sense of the fact that things grow in a certain season, and are best used at that time.

Trifles are a marvelous creation. They are so beautiful and appealing. And the options with layered desserts are absolutely endless. This one is a fall wonder. The perfect combination of signature fall flavors. It’s a great dessert for a crowd, a picnic, potluck, party, thanksgiving, you name it. I’m always looking for excuses to make it ever since I tried it for the first time. And it has never failed me yet, AH!

The recipe has been adapted from Pumpkin Gingerbread Trifle by the Brown Eyed Baker. Her gingerbread is phenomenal! The recipe itself is no-fail and the aroma is out of this world. It’s an almost from scratch recipe. I use store bought instant pudding, but you can make the custard at home if you like. Sometimes I use canned pumpkin and sometimes I use fresh. To learn how to make fresh pumpkin purée, click here.

The method for the gingerbread is pretty standard. You will need molasses for it though, you will probably find them where they have the pancake syrup in the grocery store.

A very common brand of molasses.

After making the batter…

 bake it in a parchment lined 9×13 dish…

until a cake tester shows moist crumbs (so important!)

Let the gingerbread cool and make the pudding. Once the pudding is set, add the pumpkin puree and brown sugar. 

Gently mix them together.

Whip the cream with confectioner’s sugar until stiff peaks form.

Layer it and enjoy!

Pumpkin Gingerbread Trifle

2015-09-28 10:43:34

Write a review

Save Recipe

Print

For the Gingerbread

1. 2⅓ cups all-purpose flour
2. 1 teaspoon baking soda
3. 1 teaspoon ground ginger
4. ½ teaspoon ground cinnamon
5. ½ teaspoon salt
6. ½ cup butter
7. ⅓ cup granulated sugar
8. 1 cup molasses
9. 1 egg
10. ¾ cup hot water

For the Pumpkin Filling

1. 4 cups cold milk
2. 2 (3.4-ounce) packages instant vanilla pudding mix
3. 1 (15-ounce) can pumpkin
4. ¾ cup tightly packed light brown sugar
5. 1 inch vanilla bean (the inside seeds only)

For the Whipped Cream

1. 2 cups heavy cream
2. 3 tbsp confectioner's sugar (more to taste)
3. 1 inch vanilla bean (seeds only)

Make the Gingerbread

1. Preheat oven to 350 degrees F. Line with parchment and lightly grease a 9x13-inch baking pan; set aside.
2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; set aside.
3. In a large bowl, cream together the butter and sugar on medium speed until light and fluffy, about 2 to 3 minutes. Add the molasses and egg and beat to combine, an additional 1 to 2 minutes. Reduce the mixer speed to low and add the flour mixture to the creamed mixture in three additions, alternating with two additions of the hot water, beating well after each addition.
4. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs. Place the pan on a wire rack and cool completely.
5. Cut the gingerbread into ½-inch to 1-inch cubes; set aside.

Make the Pumpkin Filling

1. In a large bowl, whisk the milk and instant vanilla pudding mixes for 2 minutes. Let stand for an additional 5 minutes.
2. In a medium bowl, whisk together the pumpkin, brown sugar and vanilla extract. Gently stir the pumpkin mixture into the pudding; set aside.

Make the Whipped Cream

1. In a large bowl, beat the cream, vanilla and sugar on medium speed until it begins to thicken. Taste and adjust the confectioner's sugar if needed. Increase the speed to medium-high and beat until stiff peaks form.

Assemble the Trifle

1. Set aside ¼ cup of the gingerbread cubes. In a large trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes, then top with a third of the pumpkin filling and a third of the whipped cream. Repeat the layers twice more. Crumble the reserved gingerbread and sprinkle over the top of the trifle. Cover and refrigerate for at least 1 hour before serving. The trifle can be stored, covered, in the refrigerator, for 3 days.

Notes

1. Moist crumbs ensures that the gingerbread will be moist. You don't want a dry cake in a trifle. Even 5 minutes can make a big difference in the oven. If the gingerbread is still not done in the center after 25 minutes, then check every 1 minute.
2. If the gingerbread comes out a bit dry, then after it is completely cool, poke holes into it and pour ¼ cup orange juice over it. Let it sit for half an hour to absorb the juice completely.
3. You can pipe the whipped cream on the top to make a pretty design.
4. My trifle bowl couldn't hold all of it, so I made a small serving of the trifle on the side. I did need some extra whipped cream for that.

Zabiha Bites http://zabihabites.com/

 For all the latest updates, please ‘like’ Zabiha Bites on Facebook by clicking here. 

The post Pumpkin Gingerbread Trifle appeared first on Zabiha Bites.

Different people have different traditions for Eid ul Adha, but for us it was still sheer khurma! My mother made sheer khurma just twice a year, and we eagerly looked forward to Eid for that reason alone. Well, Eid ul Fitr was quite sad because we didn’t have any relatives around so sheer khurma was literally the only saving grace. 

I loved Eid ul Adha because there was so much more excitement! The goats, of course. They would arrive a day or two before Eid, and were the closest things to pets that we had. We looked after them, fed them and loved them as much as we could before the sacrifice. 

After that, the meat was distributed around the neighborhood and to friends’ houses. And best of all, the grand Eid lunch with all the delicacies! Mom’s special chana mewa pulao, korma, chops, phipra, gurday and so on. I am very much into all of these dishes, and thoroughly enjoyed them. Sheer khurma for dessert, of course.

Sheer khurma is not hard to make… but it requires some patience and some judgement.

Simply, you reduce the milk and let it thicken, then add the sugar and finally the roasted vermicelli. 

So, take a gallon of milk.

Add green cardamom, saffron, nuts, raisins and dried dates. I like to do this right at the beginning so that all the wonderful flavors can infuse into the milk.

Let the milk simmer on medium low heat for a few hours.  Stir constantly or the milk will burn. Did I tell you about my pot? I love it. Even if I leave the milk on medium heat on it without stirring, it doesn’t burn. It doesn’t even form a film at the bottom of the pot. it’s heavenly. I have to tell you more about it later. Add the sugar. 

The milk has reduced, thickened and taken a yellowish tinge. There’s a skin on top but that can easily be mixed in by stirring.

Break the vermicelli into small pieces and put in a pan with the fat.

Pan fry the vermicelli for a few minutes but don’t let it brown. 

Add to the milk and let it simmer for a few minutes until the vermicelli is tender.

Pour into serving dish and serve hot, warm, at room temperature or cold! 
[amd-zlrecipe-recipe:2]

 For all the latest updates, please ‘like’ Zabiha Bites on Facebook by clicking here. 

The post Sheer Khurma appeared first on Zabiha Bites.

We love to grill at home and we grill a lot! 

Also, we dislike Shan Masala with a passion, so it’s never in the marinade. 

It’s not that I want to bad mouth the company. It was very revolutionary, and it has grown so much that desi women (mostly) rely on it in every corner of the world. People who never went into the kitchen all their lives can instantly start making dishes like nihari and Shahi korma. 

I also understand that it’s easy and saves time and takes the thinking out of cooking. You just need to follow the fool proof directions on the box. I’m sure for that reason it’s very convenient for people who work and have to prepare meals for the family. 

But having said all that, it has its down side as well. It has this very distinct… taste. And this smell… that hits you as soon as you take the first bite. And then there are the after effects later on. 

Let’s just say that it is not for the discerning palette. 

It has also taken away from individuality and creative thinking. Everywhere you go, you find Shan biryani, Shan haleem and Shan nihari staring at you. These dishes have lost their distinctive quality and grandeur. They have become so run of the mill. What should be treated as the crown jewels of our cuisine now grace every table at every event like the most ordinary and effortless items. Unfortunately, they taste like that too.

I have nothing against serving them together, but some pride can be taken in crafting and preparing them.

And it can be done. Believe it or not, these dishes are very easy to make, and almost everything can be made with just the few basic spices that you have lying around.

Moving on to grilled chicken and the visceral reaction I have when I see it marinated in Shan tikka masala with Red 40 and artificial flavors. You can make such great tandoori masala at home! That recipe will follow soon too ISA.

The thing is, I have been making that so much that the other day I was just tired of it. I couldn’t bring myself to put the same ingredients together one more time. I was bored of it. So, honey chili chicken was born. 

Now, we, as a family, do not eat too much spices. In fact, people from Peshawar in general are not big on spicy food. But if you are big on spices, then this chicken is great for you because it can get quite hot! But in this case, I love that combination with the honey.

Speaking of which, a little word about honey. 

I’m a little obsessed with finding the perfect honey. Honey is so unbelievably beneficial for your health. I am always on the lookout for raw, organic, local honey, and thankfully have come across some good options. Please stay away from processed honey. The best honey for you is the one that is made locally, because the bees are using local pollen, which will help you a lot with pollen allergies. 

And if you are thinking that it should have soy sauce, then, yes, I think that could have been a good addition, but because of allergies in the house, I did not want to add it. And after making it a few times, I would definitely say that I do not miss it. It’s a very simple recipe with very few ingredients, and sometimes less is more. It’s a great combination and a keeper! 

[amd-zlrecipe-recipe:1]

 For all the latest updates, please ‘like’ Zabiha Bites on Facebook by clicking here. 

The post Grilled Honey Chili Chicken appeared first on Zabiha Bites.

Now, there are two ways of making ras malai. This is the easier method. I feel like ras malai in Pakistan is made using this method, with Nido (milk powder) as the main ingredient. The other (Indian) ras malai, quite close to the Bengali rasgullah, is made with cottage cheese. That is a more labor intensive method. Comparatively, this is a piece of cake! As for the taste, there is a slight difference, so it’s really up to you to decide which one you prefer. 

If you’re short on time but want to make a show-stopping dessert, then go for this recipe! Everyone loves a good ras malai. I think there are two things that are crucial for making good ras malai. The texture of the ras malai, of course; it should be soft and spongy, and should have soaked up all the milk and secondly, the sweetness of the sheera or milk syrup. There is nothing worse than over sweet desserts, which is, sadly, mostly the case with desi desserts especially in restaurants. 

One bite, and you’re choking with the poisonous sugar level. I don’t like dessert that way. It should be just sweet enough. So, that’s the goal here, hope you enjoy it! 

Just bring the milk syrup ingredients to a simmer.

Meanwhile, make the dough for the balls.

Quickly shape it into equal sized balls.

Drop them, altogether, into the boiling milk.

After you cover and cook them, a miracle happens!

Transfer to a serving dish and chill before serving. Oh, and don’t be like me and forget to add the nuts.

Ras Malai

2015-02-10 16:51:28

Write a review

Save Recipe

Print

For the ras malai balls

1. 1 cup Nido
2. 1 egg, lightly beaten
3. 1 tsp baking powder
4. 1 tbsp flour
5. 1 tbsp oil

For the milk syrup

1. 4½ cups whole milk
2. ½ cup sugar
3. ¼ tsp green cardamom powder
4. a few sprigs of saffron (optional)

Instructions

1. Put the ingredients for the milk syrup in a pot and bring to a simmer.
2. Meanwhile, mix all the dry ingredients for the ras malai balls together.
3. Slowly and lightly knead in the beaten egg. Form a ball with the dough.
4. Working quickly, make small, equal sized balls and set them on a plate. (I use a melon baller to measure out the dough.)
5. Bring the milk to a boil and drop the balls in, all together.
6. Cover and let it simmer for 10-15 minutes until the balls are cooked through.
7. Take off the heat. Let it come to room temperature, then carefully lift the balls and transfer to a serving dish. Pour the remaining milk into the dish.
8. Chill for at least 4 hours.
9. Garnish with chopped almonds and pistachios and serve.

Notes

1. This is best made a day ahead. Letting it sit overnight really helps the ras malai balls to absorb the milk syrup.
2. Make sure to check that the balls are cooked through before turning off the heat. You can cut one in half to check.
3. Do not add any water or milk to the dough. It will result in a hard center.

By Amina Shah

Zabiha Bites http://zabihabites.com/

 For all the latest updates, please ‘like’ Zabiha Bites on Facebook by clicking here. 

The post Ras Malai I appeared first on Zabiha Bites.

Afghani Wedding Couture in Peshawar

You can make it with lamb or beef, although in Peshawar it is made with beef alone, but it must be made with sela (parboiled) rice. See my Chana Mewa Pulao Post for more about the difference between sela and basmati rice. 

Simply, you fry the meat, add the spices and cook it, reserving the stock. Then cook the rice in the stock and top with carrots and raisins.

Sautéed, caramelized carrots & raisins.

However, these days I just prefer to make ‘yakhni pulao’ in general, so I use that method to make this pulao too, and it’s kind of like taking the above method and flipping it over on its head. Either way, you end up with a killer pulao… haha this reminds me of the Afghani cloth sellers doing business in Lahore, who sometimes described the really vibrant colors as ‘zakhmi‘ or lethal! It’s a lethal pulao! Lethal! One bite and you will be in culinary heaven! 

The lethal shopping experience of Lahore. (Photo: Yasmin)

The most important thing is for the meat to be of good quality, and for it to be fall off the bone, melt in your mouth tender! I have even used nihari gosht for this pulao, for the unbeatable quality, although I generally prefer meat with bones for pulao for its flavor. 

Oh, I’m sure you all realize that it’s named for its place of origin: Kabul, Afghanistan.

Kabuli Pulao

2015-02-01 20:53:08

Write a review

Save Recipe

Print

Ingredients

1. 1 lb beef with bone
2. 2 cups sela rice
3. 1 small onion
4. 1 tbsp minced garlic
5. 1½-2 tsp garam masala (cloves, cinnamon, black cardamom)
6. 1-2 bay leaves
7. 1 tsp cumin
8. 4-5 whole peppercorns (I just love these in pulao)
9. 1 tbsp salt
10. ½ tsp red chili powder
11. ⅓ cup oil
12. 1 cup shredded carrots
13. ½ cup raisins (NOT golden raisins)
14. ¼ cup sliced blanched almonds

Instructions

1. Soak the rice in a generous amount of water for at least 4 hours. It will really increase in volume.
2. Chop the onion and fry in the oil until browned.
3. Add the salt and give it a stir.
4. Add the meat and sear on both sides on medium heat until nicely browned.
5. Add the rest of the spices and garlic and give it a little stir but don't let the spices burn.
6. Add about 3½ cups of water and bring to a simmer.
7. Cover and cook on low-medium low until the meat is absoluuuuuutely tender. Some liquid will remain; the rice will be cooked in this stock.
8. In the meantime, fry the carrots in a couple of tablespoons of oil to caramelize the sugars. Stir fry on medium low until tender. Add the raisins and stir fry for another 5-8 minutes.

For the pulao

1. Once the meat is tender, measure out about 3¾ cups of the beef stock, adding plain water if there isn't enough. Add the meat.
2. Taste the soup. It should be slightly over salted, to compensate for the rice that will be added. Adjust the salt accordingly.
3. Bring it to a bubbling boil.
4. Once it's boiling, drain and add the rice. Give it a light stir to distribute it evenly.
5. Partially cover the pot, keeping the heat at medium low.
6. Cook until the water level drops to just under the level of the rice; you will first see bubbles on the surface of the pulao, and then holes.
7. When you see holes, cover the rice and reduce the heat to the lowest setting.
8. Cook for a further 10-15 minutes, until all the water has evaporated and the rice is cooked through.
9. Transfer to a serving dish and top with the carrots, raisins and also almonds if you like (I didn't put in almonds because of food allergies in the house).
10. Serve steaming hot!
11. If you are leaving it in the pot/not serving it straight away, then very carefully, using an appropriate spoon or spatula, fold the rice 2-3 times, otherwise the bottom layer will keep getting softer and softer. Redistributing it will keep it even.

Notes

1. I will be honest. I rarely stick to the original recipe for this pulao.
2. I always add a small tomato/2 tbsp yogurt.
3. And I always add coriander powder, a pinch of fennel and a touch of oregano.
4. These days I am using the yakhni pulao method, recipe below.

By Amina Shah

Zabiha Bites http://zabihabites.com/

Yakhni for the pulao.

Fry the meat in the masala.

Kabuli Pulao

2015-02-01 21:32:00

Write a review

Save Recipe

Print

Ingredients

1. 1 lb beef with bone
2. 2 cups sela rice
3. 1 small onion, chopped
4. 2 tbsp yogurt
5. 1 tbsp salt
6. 1 tsp garam masala
7. 1-2 bay leaves
8. 1 heaped tsp cumin
9. 1 tsp coriander powder
10. ¼ tsp oregano
11. ½ tsp red chili powder
12. 4-5 whole peppercorns
13. A pinch of fennel
14. 4-5 stalks of cilantro
15. 3 cloves garlic
16. 2-3 green chilies (optional)
17. ⅓ cup oil

For the topping

1. 1 cup shredded carrots
2. ½ cup raisins
3. ¼ cup sliced blanched almonds

Instructions

1. Soak the rice in a generous amount of water for at least 4 hours.
2. Put the meat in a pot with the garlic, half the salt, cilantro, peppercorns and 3½ cups of water.
3. Bring to a simmer and cover and cook on medium low-low until the meat is fall-off-the-bone tender.
4. In the meantime, fry the carrots in a couple of tablespoons of oil to caramelize the sugars. Stir fry on medium low until tender. Add the raisins and stir fry for another 5-8 minutes.
5. In another pot, fry the onion until browned. Add the yogurt, salt and remaining spices.
6. Add the cooked meat and garlic and fry on medium heat without stirring too much otherwise it will fall apart.
7. Lightly fry it- the garlic will dissolve in the masala.
8. Strain the meat stock (if you want- I don't) and measure out 3¾ cups of liquid, adding water if there isn't enough stock. Add to the meat.
9. Taste the soup. It should be slightly over salted to compensate for the rice that will be added. Adjust the salt accordingly.
10. Cover it and bring it to a bubbling boil.
11. Drain the rice and add it to the soup.
12. Give it a light stir to distribute it evenly, lower the heat to medium low and partially cover the pot.
13. Once you see holes on the surface of the rice, cover the pot, reduce the heat to the lowest setting and cook for 10-15 minutes until all the water has evaporated and the rice is cooked through.
14. Transfer to a serving dish and top with the carrots, raisins and nuts. Serve immediately!

Notes

1. The color of the pulao depends on how much you brown the onions. For a brownish color, you will have to brown the onions. If the onions are golden, then the pulao will be a light color.
2. You can skip the regular masala and just use garam masala and cumin if you like.
3. I also have to admit that I have used 1 lb of beef for making pulao using up to 3 cups of rice (there are 2 cups of rice in this recipe). There is less meat to rice ratio in that case, but I do that when I am serving it with another meat dish or kababs.

By Amina Shah

Zabiha Bites http://zabihabites.com/

For all the latest updates, please ‘like’ Zabiha Bites on Facebook by clicking here.

The post Kabuli Pulao appeared first on Zabiha Bites.

Dal chawal in our house meant masoor dal (split red lentils), white rice and tomato chutney. Here’s what masoor daal looks like in raw form:

Now, in the Punjab, tomatoes are usually added to the dal, but in the North, it is not the norm. Skipping the tomatoes is another step eliminated, so it makes it even easier. However, the tamatar chutney was a must, it is so good with dal chawal!!!

Everyone has their own favorite accompaniment with dal chawal, like achar, kachoomar salad, onions, garden salad, green chilies, etc but let me assure you that you will be astounded at how amazing tomato chutney tastes with dal chawal. 

Another one of my favorite accompaniments, that I saw at a relative’s house in Peshawar was onions soaked in vinegar. It’s delicious, and i think goes very well with all kinds of rice. I think dal chawal really requires that tang to go along with it, which is why achar is very popular with it. People also add lemon juice to the dal itself, for that reason.

Ok, I sliced the onions way too thick here.

 So, on to the unbelievably simple dal recipe, with my favorite accompaniments. I’ve already shared my white rice recipe in an older post, you can see it by clicking here >> White Rice Recipe. 

Masoor Dal (Tarkay Vali)

2014-08-21 14:57:08

Write a review

Save Recipe

Print

Ingredients

1. 1 cup masoor dal (split red lentils)
2. 3 cups water
3. 1 tbsp minced ginger
4. ½ tsp minced garlic
5. ¼ tsp turmeric powder
6. 1 tsp salt
7. ½ tsp red chili powder
8. 1 tsp coriander powder
9. 1 tsp cumin (I grind cumin and then use it)
10. ¼ tsp oregano

For tempering (tarka)

1. ⅓ cup oil/ghee
2. 2 cloves garlic, smashed & sliced
3. ¾ tsp garam masala (or, a pinch of cinnamon, a pinch of cloves, a pinch of black cardamom, all powdered)
4. 3 dried red chilies/2 green chilies/1 jalapeño pepper
5. 5-7 fresh curry leaves (optional)

Instructions

1. Put all the dal ingredients in a small pot and bring to a simmer.
2. Reduce heat to low and cover and cook for about 1 hour until the dal has thickened and the water has just about evaporated. (This is when you'll see the daal bubbling on the surface. Watch out for the bubbles. That's when I start stirring.)
3. Give the dal a good, thorough stir using a wooden spoon.
4. Slowly add about a cup of water while stirring, bringing the dal to the thickness that you prefer.
5. Bring to a boil and turn off the heat.

For the tarka

1. Heat the oil in a frying pan and add the tarka ingredients. Fry for a few seconds until they give off their aroma. Immediately pour over the dal. Put a spoonful of dal in the frying pan, to coat any of the remaining tarka oil and pour pack into the dal.
2. Serve hot with white rice or roti.

Notes

1. Adding curry leaves to the tarka is a totally South Indian touch that I've adopted because I just love their smoky, peppery aroma. While it is extensively used in South Indian cuisine, I feel that it goes very well with a few dishes like dal, eggplant and biryani.
2. Along with garam masala, curry leaves can be added to the dal in the initial cooking process, rather than with the tarka. But I prefer to fry them and then add them because I feel like it brings out the best flavor.

By Amina Shah, zabihabites.com

Zabiha Bites http://zabihabites.com/

Tomato (Tamatar) Chutney

2014-08-21 19:31:34

Write a review

Save Recipe

Print

Ingredients

1. 3 tomatoes
2. 6-8 sprigs cilantro
3. 2-4 sprigs mint
4. 2-3 green chilies
5. salt to taste

Instructions

1. Puree the tomatoes, herbs and green chilies in a slow grinding machine, like a food processor or a food mill. Fast grinding will make it foamy and destroy the color.
2. Pour into a serving bowl and stir in the salt.

By Amina Shah, zabihabites.com

Zabiha Bites http://zabihabites.com/

Onions in Vinegar

2014-08-21 19:45:54

Write a review

Save Recipe

Print

Ingredients

1. 1 White or yellow onion
2. 2 cups white vinegar

Instructions

1. Peel and thinly slice the onion into a bowl with a lid.
2. Top with the vinegar until the onion is completely immersed.
3. Cover and refrigerate for a few hours before serving.

Notes

1. Store in the refrigerator for a few days.

By Amina Shah, zabihabites.com

Zabiha Bites http://zabihabites.com/

For all the latest updates, please ‘like’ Zabiha Bites on Facebook by clicking here.

The post Dal Chawal & Tomato Chutney appeared first on Zabiha Bites.

I never worked up the courage to actually try it, but well, three years down the road I finally decided to try making a roulade. It was a combination of things: I guess I have more confidence now,  there was a can of pumpkin in the pantry and I had friends coming over. 

Best. Decision. Ever.

If I had known how easy they are to make, I would have tried making them sooner. 

Here is the outstanding video by Heather that will make your life very, very easy. 

The post Pumpkin Roulade appeared first on Zabiha Bites.

Halwa weather is totally approaching. Leaves have started changing colors, and pretty soon we’ll be feeling a nip in the air. And what do you need except a rich halwa to warm you up inside? (You can also see my Sooji Halwa Post and Pumpkin Halwa Post.)

Now, basically, there are two ways of making halwas.

1. A halwa is essentially made by frying the //main ingredient// in fat, adding sugar and cooking until all the liquid has completely evaporated. That’s a halwa.
2. The other way of doing it is to also add milk to the above method.

You can make most halwas both ways, and it all depends on your personal preference in the end. 

So, while you can make gajar ka halwa with just oil and sugar, however the first recipe that I will share has milk in it as well. This is how I mostly make it so I will share this first. 

The milk-free halwas are usually topped with khoya, or milk solids, and in the halwas that contain milk, the khoya is sort of incorporated into the halwa during the cooking process.

Now, please, do not confuse gajar ka halwa with gajrela. I really feel like snapping at whoever calls halwa gajrela. Gajrela is another dessert altogether, which has a kheer base. Simply put, it’s like a kheer with carrots. The look is completely different too, because it looks like a white rice pudding with flecks of orange/orangey-red carrots. 

And now a little bit about carrots. 

The carrots in America are very different from the ones in Pakistan. American carrots are quite orange in color, quite hard and quite lacking in flavor. Another thing that my friend pointed out was that they also bleed a lot of their orange color when grated.  

The ones in Pakistan are not as hard, they are more of an orangey-red color (which doesn’t bleed), with a distinct yellow colored core. The core has no flavor. But the orange red part around it has a wonderfully sweet, but not jaw-breaking, crunch! It’s really a joy to eat those carrots, especially raw, and they’re always sliced up and served in salads too because of that reason. 

Pakistani carrots grated for making halwa. Notice the difference in color. (Thanks for the photo, Fahad bin Iftikhar!)

Needless to say, they make a very flavorful halwa, but here in America, you can still make a good halwa by compensating with sugar. Plus, it’s not like you have the two side by side to compare, and in the end, you should know how to cook well with whatever ingredients you have available. Even with the best ingredients, you could still completely mess up a dish. 

Speaking of compensating, there is such a thing as over compensating. I’ve had so many gajar kay halway at restaurants, or catered from restaurants at parties, and I have been disappointed every time. They’re always so overly, painfully sweet, that I want to burst into tears at the first bite. Now I absolutely refuse to spoil my halwa experience by even trying them. 

To start off, you’ll need shredded/grated carrots. Now, you could buy those directly, of course, but why would you do that when you can do it the hard way by buying whole carrots, and peeling and grating them yourself?

As you can probably tell, I have a bit of an insecurity when it comes to carrots here, and for the longest time I would only use organic carrots to make halwa, thinking that they would have more flavor (they don’t- although I’m sure they’re better for your health). Secondly, I tell myself that grating them at home preserves more of whatever flavor they have, which I’m sure is either not true at all, or the difference is so negligible that it is not noticeable at all.

Ha. Tell that to my brain. 

However, I did come up with the (genius) idea of throwing them in the food processor instead of grating them by hand. 

Moving on, fry the carrots in the butter for a few minutes. 

Then add water and cover and cook until they are completely and absolutely tender. 

While the carrots are cooking, reduce the milk in a separate pot. 

Once the carrots are done, add the milk. 

Cook until all the liquid has evaporated.

Then add the sugar and cardamom.

Stir fry again until the liquid evaporates. 

Dig in!

Gajar ka Halwa

2014-09-04 08:35:05

Write a review

Save Recipe

Print

Ingredients

1. 4 cups shredded carrots (1 lb bag of whole carrots)
2. 4 tbsp butter/ghee
3. 2 cups milk
4. ¼ cup + 2 tbsp sugar
5. 1 cup water
6. ½ tsp green cardamom powder
7. Nuts for garnishing (I use slivered almonds)

Instructions

1. Melt the butter in a wide, non-stick pot.
2. Stir fry the carrots on medium heat in the butter for about 5 minutes. They will give off a nice roasted aroma.
3. Add the water to the carrots and cover and cook, somewhere between medium-medium low heat until they are completely tender, about 20 minutes.
4. While the carrots are cooking, reduce the milk in a separate pot over medium-medium low heat, stirring frequently, or on medium-high heat, stirring constantly.*
5. Let all the water from the carrots evaporate, then add the reduced milk.
6. Stir fry on medium heat until all the liquid evaporates.
7. Add the sugar and green cardamom and stir fry again until all the water evaporates.
8. Generally, now you would see the oil running clear. That means the halwa is done. But there is very little butter in this recipe, so be careful not to over-fry.
9. Take off from the heat, garnish with nuts and serve warm.

Notes

1. You can use up to 6 tbsp butter, but if you're using a good non-stick pot/pan, then you can make do with 4 tbsp.
2. You could also use raw sugar/brown sugar in the halwa, however that will give the halwa a much darker color.
3. The secret of a great halwa is to bhoonofy it well (stir frying on medium heat until all the water evaporates).
4. But don't do it on high heat and don't do it for so long after the liquid has evaporated that the halwa starts to burn and change color to a much darker shade.
5. *How much do you reduce the milk? The answer is, as much as possible. Even if you reduce it to milk solids, that's fine. At the end of the day, it has to completely evaporate and incorporate into the carrots. Do as much as you can on the side, while the carrots are cooking, and then finish it with the carrots.
6. You can also use a short cut by using evaporated milk. However, canned evaporated milk contains additives- it's not pure milk. It does save some effort, though. You can take about cup evaporated milk and add it directly to the cooked carrots and then reduce it.
7. This recipe makes a delicately sweet halwa. If you like it super sweet, you might want to add up to ½ a cup of sugar (or more) but add it in small increments to make sure you don't overdo it.
8. This recipe yields quite a small quantity of halwa, about 16 oz.

By Amina Shah, zabihabites.com

Zabiha Bites http://zabihabites.com/

For all the latest updates, please ‘like’ Zabiha Bites on Facebook by clicking here.

The post Gajar ka Halwa appeared first on Zabiha Bites.

Sometimes you find inspiration in the most unexpected places. 

I was doing some grocery shopping for my daughter’s birthday party, still undecided about what kind of pasta I wanted to make for her party. I had been thinking about it for days, but was completely uninspired, when I saw a small tag promoting a certain brand of pasta. It was pretty small, around 4×5, and there was a small picture of angel hair with zucchini & red bell pepper on it.

Yes! That was it. It was spring-y, (I love primavera) and a combination that I had never tried before. I was pretty excited about it. Fortunately, it turned out better than I had hoped, and I’ve been making it regularly ever since. Even kids love it, and it’s an awesome way to get them to eat vegetables.

I also use this method for making pasta primavera, which is pasta made with spring vegetables. Because of this reason, you will see overlapping pictures of both pastas in this post. For the longest time, I couldn’t understand how chefs just toss some salt, pepper and vegetables together with pasta, and it’s supposed to taste amazing. But ever since I experimented with this method, I’ve died and gone to pasta heaven. Now I can make pasta with just about anything and I just love it. 

Now, I’ve made this recipe with and without chicken, depending on my mood and what else was on the menu. If I’m only serving this, then I prefer to make it with chicken. 

It’s very simple.

Sometimes I make it with zucchini and red bell pepper…

Chop the vegetables and toss them with salt, pepper, olive oil and herbs. Spread them on a baking sheet and broil until nicely roasted. 

… And sometimes with every vegetable that I can get my hands on!

Cook the pasta of your choice (I’ve tried this recipe with all kinds of pasta). 

Toss together the pasta and vegetables (and chicken, if you’re adding it) and that’s it!

Zucchini & Red Pepper Pasta (Pasta Primavera)

2014-08-28 20:19:46

Write a review

Save Recipe

Print

Ingredients

1. 3-4 medium zucchini, roughly chopped
2. 1 red bell pepper, roughly chopped
3. ¼ cup olive oil
4. 1 tsp salt, plus more to taste
5. 1 tsp freshly ground black pepper
6. 1 tsp dried basil/ 4-5 sprigs fresh basil
7. ½ tsp fennel seeds (You can also use a little freshly chopped fennel instead)
8. 3-4 cloves garlic, crushed & chopped
9. 2 cups cooked chicken pieces, optional (I prefer grilled chicken)
10. 1 lb pasta of your choice (I like Barilla) Use gluten free pasta for the GF version (I prefer Ronzoni)*
11. ½ cup grated Parmesan (optional)

Instructions

1. Line a baking sheet with foil.
2. Spread all the vegetables on the baking sheet, and toss with salt, pepper, garlic, olive oil, basil and fennel.
3. Broil on 'Hi' for 20-25 minutes until nicely roasted, and their edges are starting to char.
4. Meanwhile, boil the pasta according to the instructions on the package until al dente. Drain, reserving 1 cup of the cooking liquid.
5. Return the pasta to a large pot, and toss with the vegetables (making sure to add all the oil and herbs), chicken, and enough reserved liquid to moisten the pasta and bring the flavors together. (You can also use chicken broth instead.)
6. Adjust the seasoning, and transfer to a serving dish.
7. Sprinkle with Parmesan cheese (optional) and serve hot.

Notes

1. In the case of pasta primavera, I use 1 zucchini, half red bell pepper, half yellow or green.
2. I also add 1 diced onion and 8 oz sliced mushrooms.
3. You can also add cherry/roma tomatoes, or any combination of vegetables of your choice.
4. Broil all these vegetables together with the zucchini and herbs. It will take a little longer, since there are a lot more. I just watch for the charred edges that start to appear.
5. Then, toss with the pasta and adjust the seasoning!
6. Delicious!
7. *Hurray! Mainstream brands like Ronzoni and Barilla have also introduced gluten free pastas! But I prefer Ronzoni because it is made with four grains: white rice, brown rice, quinoa and corn, whereas Barilla only uses white rice and corn. Ronzoni gluten free pastas come in yellow boxes and taste pretty great.

By Amina Shah

Zabiha Bites http://zabihabites.com/

 For all the latest updates, please ‘like’ Zabiha Bites on Facebook by clicking here.

The post Zucchini & Red Pepper Pasta appeared first on Zabiha Bites.

Authentic Peshawari Chapli Kabab. Yes, they are quite dark on the outside. I added the tomatoes and onions on top. 

I grew up in Lahore, and on every trip that we took to Peshawar, we were served chapli kabab by most of our relatives. Most people will be familiar with the sliced tomato in the center of each kabab, but my favorite were the ones with mikh (marrow) in the center, (compare the idea to the super special nalli nihari).

Another little known gem of Peshawar is the citrus fruit, narinj. It lies in the happy space between a lemon and an orange, and it’s the perfect accompaniment to chapli kabab. In the famous Islamia College in Peshawar, where my grandfather was the librarian and where my mother grew up, narinj trees lined the entire campus. And let me tell you that if there is one scent on Earth that feels like it came straight from heaven, then it is that of the orange blossom.

Orange blossoms, known as ‘karna.’

My parents loved and missed the narinj so much that my father planted 2 narinj trees in our front yard, and I was the luckiest person in the world this year because when I went to visit Pakistan in March, the blossoms were in full bloom! The air was so laden with their scent that I felt like I could squeeze it out of the air and collect it in my hands. It spreads through your entire being with every breath that you take and fills you with joy.

My mini chapli kabab. 

Now, about chapli kabab.

Let me be straight with you. I have good news and bad news.

The bad news is, and I hate to say this, but in all my life, no one I know or heard of, has ever been able to even remotely duplicate the taste of the authentic chapli kabab served on the streets of Peshawar. No one makes them at home in Peshawar, they just order  them, of course, since they have easy access to this specialty. And outside of Peshawar, no one even knows what a real chapli kabab  is, so I mean, just forgetaboutit.

I also know through reliable sources, and of course, we all know that restaurants have some ‘secret ingredients,’ including certain ‘spare parts’ that are used as flavor enhancers, because of which their flavor cannot be replicated at home. Moreover, they are fried in tallow, which adds to their distinct flavor. 

The onions, tomatoes and egg are clearly visible in the store-bought chapli kabab. 

Having said that, the good news is that the recipe that I have for chapli kabab is pretty awesome. I’m not making tall claims here about giving you that other worldly, unmatched flavor, but I always get asked for the recipe when I make these, so I decided that it was time that I finally shared it.

You will love it .

You can make this recipe dairy-free and gluten-free, (both of which I often do), and they still come out perfect.

 Grind the onion, tomato, green chilies, garlic, ginger and cilantro. 

Add it to the ground beef along with the rest of the ingredients. 

Mix it in lightly. 

Heat the oil in a 12″ frying pan. (Or whichever size you have. It just takes less time to fry it all in a bigger pan.)

I measure out equal balls with an ice cream scoop. Shape them into kababs. 

 Fry them on medium heat for about 5-7 minutes. 

Flip them over and fry them on the other side until cooked through and nicely browned. 

 Drain on paper towels and serve hot. 

Enjoy!

Chapli Kabab

2014-08-02 23:06:45

Write a review

Save Recipe

Print

Ingredients

1. 1 lb ground beef (lean)
2. 1 medium-large onion
3. 1 roma tomato
4. 2 green chilies
5. good handful cilantro
6. 3-4 cloves garlic
7. 1 inch ginger root
8. 1 rounded tsp salt (or to taste)
9. 1 heaped tsp coriander powder
10. 1 tsp cumin
11. 1 tsp garam masala
12. 1/2 tsp red chili powder
13. 1 egg
14. 2 tbsp masa flour
15. a nice dash of heavy cream/olive oil
16. Oil for pan frying

Instructions

1. In a food processor, coarsely pulse the onion, tomato, garlic, ginger, green chilies and cilantro.
2. Add to the ground beef along with all the spices, masa and cream.
3. Heat about a tbsp of oil in a frying pan and add the egg.
4. Scramble it until half cooked and quickly add to the ground beef.
5. Mix it all up with your hands, but don't over mix.
6. Heat the oil in a 12 inch frying pan.
7. Fry about a teaspoon full of the mixture and taste to make sure that the seasoning is to your liking.
8. Measure out the kabab mixture with an ice cream scoop and flatten and shape them with your hands.
9. Fry in the oil (about 1/3 cup oil) for about 5-7 minutes each side on medium heat until browned on both sides.
10. Drain on paper towels and serve hot.

Notes

1. I have also made these kabab with non-lean ground beef. In that case, I leave out the heavy cream.
2. You can substitute the masa flour with breadcrumbs.
3. Over mixing causes the kababs to become tough. (I'm just saying this because all the pro chefs say it. But honestly, the pro chapli kabab makers only very lightly mix all the masala in at the last second before frying.)
4. Chapli kabab are flat and about the size of the palm of your hand. However, this is my go-to quick-fix meal, so when I'm in a hurry, I make small, thick kababs so the entire mixture fits into the pan in a single go, and in 10 minutes, my meal is ready. Otherwise, the bigger kababs cook 3 at a time, and you might have to replenish the oil as you cook them too.
5. If you don't want to half cook the egg like the pros, just throw in a raw egg. Hakuna matata.
6. I didn't mention this before, but I grind my own spices. Technically, you should use whole spices, like the cumin, coriander, garam masala and chilies, then grind them and then mix them in to bring out the best flavor.
7. Optional: I slice a roma tomato and/or an onion into rings, and after frying the kababs, I stir fry the onion and tomato all in the same oil for a few minutes and top the kababs with it.

By Amina Shah, zabihabites.com

Zabiha Bites http://zabihabites.com/

Mint Chutney

2014-08-02 23:32:11

Write a review

Save Recipe

Print

Ingredients

1. handful mint leaves
2. handful cilantro leaves
3. 1 cup yogurt, thinned with water
4. 1 green chili
5. salt to taste

Instructions

1. Grind the herbs and green chili.
2. Mix it in the yogurt and season with the salt.

Notes

1. I'm not too particular about picking each and every leaf from the stem. I throw parts of the stem into the grinder along with the leaves.

By Amina Shah, zabihabites.com

Zabiha Bites http://zabihabites.com/

For all the latest updates, please ‘like’ Zabiha Bites on Facebook by clicking here. 

The post Chapli Kabab appeared first on Zabiha Bites.