ADDIOS US...HALO LAND OF QUEEN!!!

I have a news to share with all my blogger buddies and readers that we have moved from US to UK. My husband has taken a role at Aberdeen, UK. So, from now onwards I will be blogging from the land of Queen.

EID MUBARAK!!!

A very prosperous and blessed Eid to all Muslims around the world. In US we are observing Ed today.

• Eid-ul-fitr marks the beginning of new Islamic month and the end of a month long fast.
• An alm for Ramadan (2 kilograms of a basic foodstuff like wheat, barley, dates, raisins, or its cash equivalents) is mandatory on every Muslim who is able to pay. It is typically collected at the mosque. This is distributed to needy local Muslims prior to the start of the Eid prayer. It can be given at any time during the month of Ramadan and is often given early, so the recipient can use it for Eid purchases.
• This day Muslims wear new clothes and observe special eid prayers.
• Start the day with a short breakfast of dates as sunnah (as a sign of end of fast).
• People visit friends and relatives and greet each other by saying "Eid Mubarak to you".
• Children gets "Eidi"(in form of money) from their elders.
• Like any other festival, food is an important part, special sweets like sheer khurma is also associated with Eid.

SOFTY AND TASTY: PANEER PAKORA

Pakora or fritters can be turned into so much fun by adding so many different things and they are easy to make too. Onion, potato pakora (fritters) are the basic ones which every house in India and Pakistan enjoy once in a while specially in the rainy season, and they are a part of iftar too. I am always looking for new varieties or how to improve the old ones with some alterations. I had a packet of cottage cheese sitting in my fridge and I was in no mood of making any curry or tikka out of it, instead I wanted to try out something which I have not laid my hand onto and then something struck my mind, why not paneer pakora. I have seen many blogger friends posting about it but I wanted to do something else, but what??

I opened up my fridge and pantry and stared at the boxes and jars and packets of whatever laid in there and raced my mind, how to make my paneer pakoras different yet tasty?? Not getting any clue, I closed them and started making batter for pakoras, then came the turn of cheese to be cut down and now the picture was clear. I rushed to my fridge again and yahhoooo!! I had enough red chilli sauce and imli chutney in respective bottles to use. So I cut the paneer and sandwiched them having a mixture of both chutneys with chaat masala powder in between, wrapped in besan (gram flour batter) and fried . In no time these creamy softy were ready and not only my husband liked this new variety but also my daughter enjoyed it.

So here goes my version....

INGREDIENTS

BATTER OF GRAM FLOUR

1 PACKET COTTAGE CHEESE

RED CHILLI SAUCE

IMLI CHUTNEY

CHAAT MASALA POWDER TO TASTE

STEPS OF PREPARATION

1. Make the batter of gram flour (besan) as per directions from here.

2.Now cut the paneer(cottage cheese) into small chunks of 1/2 in thickness.

3.In a small bowl mix red chilli sauce, imli chutney (1:1 ratio or alter the ratio according to ur likings), add chaat masala powder and mix well.

4. Now take a plate and place half of them on it, apply the sauce you have just prepared and sandwich them with another piece, this way do all the pieces.

5.Roll them carefully in the batter and deep fry on medium heat till golden brown.

6.Serve hot with your favourite chutney or sauce.

***Lets continue celebrating last few days of Ramadan at Joy from fasting to feasting- season ii

IRRESISTIBLE: FRUIT CHAAT

Fruits come in mind as a powerhouse of energy, they are rich in vitamin, colourful and can not be resisted. Every age group can enjoy fruits. They can be consumed in any form, juices, shakes, smoothies, fruit salad, in custard, thus there are unlimited ways of having them. I sometimes wonder how many different types of fruits are bestowed upon us by nature, each having unique appearance and taste.


For iftar, I make sure that we tend to eat healthy, nutritious to make up for the entire day so that ample energy is retained in the system to get us going. Fruit chaat is one way to enjoy the many fruits, all spiced up, giving them a whole new height and us the opportunity to entertain our tastebuds in each and every spoon.

Any combination of fruit can be used. I too experiment with different combos and apart from banana and apple which are standard ones, and available throughout year and around the globe, other fruits accompany them pretty well. May it be peach, grapes, papaya, melon, pineapple, pomegranate, pear or kiwi fruit, each one imparts its characteristic taste and enhances the flavour.

Talking about kiwi, I heard a lot about this fruit, but never got a chance to have it in Pakistan so the very first time I had it was last year only and now when we shop for fruits, kiwi instantly finds its way in my grocery cart.

INGREDIENTS

1 BANANA

1 APPLE

3 STRAWBERRIES

1 PEACH

5-7 GRAPES (BLACK AND GREEN)

1 KIWI

1 TSP OR TO TASTE CHAAT MASALA

1/2 TSP BLACK PEPPER POWDER

1 TBSP LEMON JUICE

2 TSP SUGAR

STEPS OF PREPARATIONS

1.Wash and cut each fruit one by one in small chunks, cut grapes into halves and always cut apple and banana at the end because they tend to change colour quickly.

2.Now add chaat masala, sugar, lemon juice and black pepper powder, toss and mix so that everything coats the fruits well.

3.Keep it in fridge and serve chilled.

This fruit chaat is also going to be a part of 2 ongoing events:

• Joy from fasting to feasting
• AFAM: kiwi fruit by PJ of seduce your tastebuds, concept of Maheswari

POTATO FRITTERS

Potato is one such veggie which is loved and consumed all over world, by people of various age groups, can be made alone in many different ways or incorporated with other food groups.

The potato contains vitamins (vitamin C and vitamin B6) and trace amonuts of Thiamine, Riboflavin, folate, Zinc, Potassium, Calcium. The fiber content of a potato with skin (2 g) is equivalent to that of many whole grain breads, pastas and cereals. The potato is rich in Carbohydrates (essentially starch).

NUTRITIONAL BENEFITS:

• Protect against colon cancer
• Improves glucose tolerance and insulin sensitivity
• Lowers plasma cholesterol and triglyceride concentrations
• Increases satiety
• Possibly even reduces fat storage
  

Starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increased resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.

I made these poato fritters (alu key pakoray) for iftar.

INGREDIENTS

1/2 CUP GRAM FLOUR (BESAN)

2 POTATOES

1 TSP CUMIN SEEDS

SALT TO TASTE

1 TSP RED CHILLI POWDER

1/2 TSP TURMERIC POWDER

1/2 CUMIN POWDER

1 TSP CORIANDER POWDER

1/2 TSP CHAAT MASALA

1/2 TSP GARAM MASALA POWDER

HANDFUL OF FINELY CHOPPED CORIANDER LEAVES

PINCH OF HEENG

OIL FOR DEEP FRYING

STEPS OF PREPARATION

1.In a bowl put all the ingredients from gram flour to heeng and adding water to it slowly, mix with spoon till you get a lump free mixture.

2.Wash, peel and cut potato in to half. Then cut it into small wedges and put into gram flour mixture, coat evenly.

3.Heat oil for deep frying and drop each pakora in hot oil one by one and fry on medium low heat till turn golden brown.

4.Serve hot with chutney of your choice.

I am sending this to Lubna and yasmeen for their joint venture of Joy from fasting to feasting-season II !!!

MISSION MADE POSSIBLE: COOKING VEGETARIAN FOR GUESTS!!!

In a place, where both of us are living far far away from our loved ones, it is almost necessary to have some good friends to spend time with. As I am a stay-at-home mom so I got less opportunity to interact and meet with people, let alone being friendly. But, my husband has a very good social circle, some old friends from School, office colleagues etc and we love having them and their families at our place. We like having guests, they are blessings and have you ever heard this famous verse in urdu,

Shukr kar razzaq ka, buddil na ho mehmaan sey,
khata hay woh rizq apna , terey dastarkhwan sey!!!

Last month we invited one of his office colleague with his family, who were visiting from San Antonio over for a dinner. I usually make a rice dish, 2 meat dishes and a vegetable dish with some salad, chutney and raita, but our friends are vegetarian so I had to think of all vegetarian dishes, I started googling and blog hopping and finally decided the menu which was quite simple....

NOTE:

The credit of photography goes to my husband who took bird's eyeview kindaa shot..he forgot to take snaps of each dish separately but no problem picassa hai naaa!! I cropped out photos and here they are, ENJOY!!!

MENU

Main course

Zeera rice
Malai kofta

Side Dish

Channa Daal

Corn-potato Sabzi

Accompaniments

Raita

Salad

Green chutney

Dessert

ice-cream

and Tea

I am sending this spread to Rak's kitchen for her lovely event.

ZEERA RICE

INGREDIENTS

2 TSP CUMIN SEEDS

1/2 CUP ONION (FINELY CHOPPED)

2 CINNAMON STICKS

5-6 CLOVES

7-8 BLACK PEPPERCORNS

2 BAY LEAVES

4 CARDAMOM

2 CUPS RICE

SALT TO TASTE

STEPS OF PREPARATION

1.Heat oil in a pot, add all the whole spices, once they start to splutter, add onions and fry till golden brown.

2.Now add rice and salt, mix well and then add almost double the volume water and cook covered till all the water dries up.

3.Fluff the rice with a fork, place the pot on a griddle or tawa at low heat for 10 minutes.

4.Serve hot.

MALAI KOFTA

Inspired by Sia's malai kofta

INGREDIENTS

FOR KOFTAS:

1 CUPS PANEER (GRATED)

1/2 CUP GREEN BEANS

1 LARGE CARROT

2 POTATOES (BOILED AND MASHED)

1 MEDIUM ONION (FINELY CHOPPED)

2 GREEN CHILLI (MINCED)

1 TBSP CORIANDER LEAVES

3 GREEN CHILLI (MINCED)

4-5 TBSP CORN FLOUR

11/2 TSP GARAM MASALA

6-8 ALMONDS (CHOPPED)

SALT TO TASTE

1 TSP RED CHILLI POWDER

Oil (TO DEEP FRY)

FOR GRAVY

2 ONIONS

1 INCH GINGER

3-4 GARLIC CLOVES

1 CINNAMON STICK

1 TSP CUMIN SEEDS

A PINCH OF ASAFOETIDA(HEENG)

3 CLOVES

3 GREEN CARDAMOMS

4-5 LARGE TOMATOES, PUREED

1 TBSP ALMOND

¼-1/2 CUP FREASH CREAM

1-2 TSP GARAM MASALA

1/2 TSP SUGAR

SALT TO TASTE

½ TSP TURMERIC

½-1 TSP RED CHILLI POWDER

1 TBSP DRIED FENUGREEK LEAVES (KASURI METHI)

STEPS OF PREPARATION

FOR KOFTA

1.Mix grated paneer and mashed potatoes, onions, coriander leaves and chillies. The mixture should be free of limps.

2.Boil green beans and carrot and corn in water. Grate carrot and mash finely chop green beans.

3.Add it to potato-paneer mixture along with corn.

4.Now add salt, garam masala, red chilli powder, cashews and corn flour to the vegetable-paneer mixture and mix well with hands. The consistency of whole mixture should be similar to that of chapati dough and you should be able to make lemon sized balls without breaking them.

5.Heat oil for deep frying and on medium-low heat, deep fry them in batches of 3-4 balls at time. If the koftas start to break, add 1-2 tbsp of corn flour to the mixture, mix them well and make small lemon sized balls.

6.Fry them till they turn golden brown and crisp and place them in a bowl lined with kitchen towel to absorb excess oil.

FOR GRAVY

1.Heat oil in a pan, add cumin seeds and heeng.

2.Make a paste of (onion,peeled and quartered, ginger, peeled, cloves, garlic, cinnamon stick, clovesand green cardamoms and cashews) and add it to the pan when cumin seeds start to splutter.

3.Stir it continuously for 10 minutes till the paste turns golden brown and the raw smell of onion disappears. The paste should be cooked through otherwise the end result would be bitter.

4.Add kasuri methi, salt and sugar, saute for a minute or two.

5.Now add tomato puree and stir well. Cover and cook for about 10 minutes.

6.Then add garam masala, turmeric powder, red chilli powder and salt to taste and mix well. Bring this whole gravy to boil, about 5 minutes.

7.Mix in fresh cream and ½-1 cup of water (adjust the thickness of gravy and seasoning accordingly and let it cook for few more minutes.

8.Add coriander leaves and just before serving add koftas, and serve.

CHANNA DAL

INGREDIENTS

1 CUP CHANNA DAL

SALT TO TASTE

1 TSP RED CHILLI POWDER

1 TSP TURMERIC POWDER

5-6 BLACK PEPPERCORNS

1 BAY LEAF

3-4 CLOVES

2 CINNAMON STICKS

FOR TEMPERING

1 SMALL ONION (CHOPPED)

2 GREEN CHILLI

1/2 TSP CUMIN SEEDS

1 TSP GINGER/GARLIC PASTE

1 ROMA TOMATO (CHOPPED)

CORIANDER LEAVES

STEPS OF PREPARATION

1.Boil channa dal with all the spices and water. (I pressure-cooked till 3 whistles)

2.Now in a pan, add cumin seeds, splutter add onion and fry till golden brown.

3.Add whole green chilli, tomato, ginger/garlic paste, fry till oil separates. (if u want to add water, add it now to avoid burning.

4.Pour this tempering over dal, add coriander leaves, mix everything and cook till the tempering and dal looks well blended. (10 minutes atleast)

CORN-POTATO SABZI

INGREDIENTS

2 POTATOES (BOILED AND CUT IN TO SMALL CHUNKS)

1 CUP SWEET CORN KERNELS (MICROWAVED)

SALT TO TASTE

1/2 BUNCH MINT LEAVE1 TOMATO (CHOPPED)

1/2 TSP MUSTARD SEEDS

HANDFUL OF CHOPPED CORIANDER LEAVES

1 TSP RED CHILLI POWDER

1 TSP GARAM MASALA

STEPS OF PREPARATION

1.Heat oil in a pan, add mustard seeds, allow to crackle.

2.Add corn, potatoes, saute, add tomato and all spices, mint leaves and mix it well, till all spices coat it properly.

3.Garnish with coriander leaves and serve hot.

RAITA

INGREDIENTS

1 1/2 CUPS YOGURT

SALT TO TASTE

1 TSP CUMIN SEEDS

5-6 BLACK PEPPERCORNS

STEPS OF PREPARATION

1.Dry roast cumin seeds and black peppercorn on a tawa or pan.

2.Let it cool, grind it coarsely.(I grounded it with the help of mortar and pestle)

3.Whisk yogurt, add salt, grounded cumin and black peppercorn, mix well, add water (according to the required thickness) and serve chilled.

GREEN CHUTNEY

I blogged about it here.

GO HEALTHY: STIR-FRIED VEGETABLE

INGREDIENTS

1/2 CUP KIDNEY BEANS

1 CARROT (CUT IN SMALL STRIPS)

1 SMALL WHITE ONION (FINELY SLICED)

1/2 CUP SWEETCORN KERNELS

1/2 CUP GREEN BELL PEPPERS (CUT IN LONG STRIPS)

2 TBSP SOYA SAUCE

1 TBSP HOT CHILLI SAUCE

SALT TO TASTE

1 TSP RED CHILLI POWDER

1/2 TSP TURMERIC

1-2 TBSP OIL

STEPS OF PREPARATION

1.Wash and soak kidney beans overnight and then boil with salt the next day, drain water and keep aside.

2.Take oil in a wide mouth pot, or a big pan, when hot, add onion.

3.Add vegetable one by one and stir fry till start turning soft. Be careful do not overcook, they should be soft and crunchy at the same time.

4.Add kidney beans at the last as they are already cooked.

5.Now it is time to add spices and sauces, while adding salt be careful as soya sauce also contains salt.

6.Give everything a quick stir, flame should be medium-low.

7.Serve hot, make a wrap or enjoy with steaming hot rice.

NOTE:

Sending this over to Sia for her MLLA 15 event, started by Susan.

TIME SAVING: QUICK POTATO SABZI!!

If you are in a hurry then believe me this is a quick fix, can be prepared in matter of few minutes and tastes awesome. I was not sure what to serve for dinner tonight as we had chicken yesterday so I wanted to keep it light today. When I asked my hubby, he suggested this recipe, so following his directions I cooked it and it turned out great.

INGREDIENTS

2 POTATOES

1/2 MEDIUM ONION

1/4 TSP ONION SEEDS

1/4 TSP MUSTARD SEEDS

1/4 TSP CUMIN SEEDS

SALT TO TASTE

1/2 TSP RED CHILLI POWDER

1/2 TSP TURMERIC POWDER

1 GREEN CHILLI (MINCED)

1/4 TSP CUMIN POWDER

1/4 TSP CORIANDER POWDER

HANDFUL OF CORIANDER LEAVES

1 TBSP OIL

STEPS OF PREPARATION

1.Heat oil in a pan, add all seeds and wait till splutter.

2.Add finely chopped onion and green chilli and fry for few minutes till onion turns soft.

3.Now add potato, saute and then add remaining spices, mix well and cover to cook till done.

4.Add chopped coriander leaves and serve hot.

IS IT BLACK OR DARK BROWN: FRIED BLACK CHICKPEAS

I made black chickpeas for Iftar today, the colour of dish is more towards dark brown, but no worries as I am a capricorn and this dish is perfect entry for a monthly event FIC: Zodiac Signs by Ashwini of Ashwini's Spicy Cuisine an event started by sunshinemom of tongue ticklers, and also to Joy From Fasting To Feasting by Lubna of Yummy Food and Yasmeen of Health Nut.

How can I forget to send it over to Sia for her event MLLA 15th helping , originated from here.

INGREDIENTS

HALF CUP BLACK CHICKPEAS

1 SMALL ONION (COARSELY CHOPPED)

1 GREEN CHILLI (MINCED)

SALT TO TASTE

1/4 TSP BLACK PEPPER

1 TBSP OIL

STEPS OF PREPARATION

1.Wash and soak black chickpeas in enough water overnight.

2.Heat oil in a pan, add onion and green chilli.

3.Fry onion till golden brown, then add black chickpeas, salt and black pepper.

4.Cover and fry on low heat till fried, it took me 10-15 minutes.

PERFECTION CAN NOT BE IMPROVED:BHUNA GOSHT

In all non-veg dishes, I like mutton very much. Not only I love eating it but also enjoy making it many different ways. Bhuna gosht is a typical Pakistani dish and goes well with roti or naan.

INGREDIENTS:

1/2 LB MUTTON

1 MEDIUM ONION (SLICED THINLY)

4-5 BLACK PEPPERCORNS

3-4 GREEN CARDAMOM

2 CINNAMON STICKS

4-5 CLOVES

1 TSP GINGER/GARLIC PASTE

3 TBSP MUSTARD OIL

SALT TO TASTE

1 TSP RED CHILLI POWDER

1 TSP TURMERIC POWDER

2 TSP CORIANDER POWDER

2 GREEN CHILLI

HANDFUL OF CORIANDER LEAVES

STEPS OF PREPARATION

1.Heat oil in a pot, add whole spices, fry for a minute, add onion.

2.Fry till golden brown, add ginger/garlic paste and all spices.

3.Fry well, add mutton, chopped green chilli fry till it changes colour, add 1 cup water, cover and cook for 1 hour or until it is cooked and oil starts separating.

4.Garnish with coriander leaves.

MINCED MEAT STUFFED PASTRY: SAMOSAS

BEFORE FRYING

In our home four things beside dates and a drink are a must for Iftar, these are white or black chickpeas chaat, fruit chaat, any fried item and dahi baray. The fried items consumed by us during Ramadan for iftari are Pakoray (potato, eggplant, onion, chilli, egg, tomato, or spinach), samosay, rolls, choora, fried spicy potatoes etc.

I never tried to make samosa by myself, rather helped my mom in making a filling or help her in stuffing, because I always thought that I would ruin it. But, this time I dared to go for it and luckily it turned out great, thanks to my lucky stars...:(

I made the dough for samosa and stuffed it with keema filling, you can use chicken instead of beef. Here goes my very first recipe for this Ramadan. Hope all of you would like it.

INGREDIENTS

FOR STUFFING:

400 GM MINCED MEAT
2 TBSP OIL
1 1/2 MEDIUM ONION (FINELY CHOPPED)
4 CLOVES GARLIC
1.5 CM GINGER GRATED
1 TSP GARAM MASALA
1/2 TSP TURMERIC POWDER
2 TSP CORIANDER POWDER
1 1/2 TSP CUMIN POWDER
1 TSP RED CHILLI POWDER
1/2 TSP SALT
125 ML WARM WATER
2 GREEN CHILLIES
HANDFUL OF CORIANDER LEAVES, CHOPPED

STEPS OF PREPARATION

1.Heat oil in a pan, add onion and fry till golden brown.

2.Add garlic and ginger, fry for a minute.

3.Now add minced meat and fry till it turn brownish.

4.Then add all the spices (except garam masala), mix well, add water and green chilli, cover and cook until it is dried and cooked through.

5.Sprinkle garam masala and coriander leaves, cool it.

FOR DOUGH:

1 1/2 CUP FLOUR
1/4 TSP SALT
1 TSP CARAWAY SEEDS (AJWAIN)
1/2 TSP ONION SEEDS (KALONJI)
4 TBSP GHEE
5 TBSP WATER

STEPS OF PREPARATION:

1.Sift together flour and salt, add caraway seeds and onion seeds.

2.Now add ghee 1 tbsp at a time and mix with hands well so that when all the ghee is added, flour will not remain dried but be like crumbs form.

3.Slowly and gradually, add water, mix and knead well till it become pliable and soft.

4.Gather everything and form a ball and put in a sandwich bag for 30 minutes.

5.After 30 minutes, take out divide the dough into 12 small balls and then roll a ball with a roller in a small circular disc.

6.Cut it from center with a knife into two semi circles.

7. Take one semi circle, fold the two ends, join in the center with the help of egg wash it will form a cone-shape now.

8.Stuff with 1 tbsp of filling and join the open ends with the help of egg wash.

9.Make all the samosas this way and deep fry till golden and serve hot with a chutney or dip of your choice.

AFTER FRYING

NOTE:

This is my entry to an event Joy From Fasting To Feasting by Dearest Lubna of Yummy Food.

UPDATE!!!

I am back!!! Some unexpected travel came up and we were off to east coast for a week, came back just a day ago. I did not get enough time to update my status, I thought that I would do that once I get internet access but unfortunately the wireless at our relative's place where we stayed was not working and there I was missing blogging and blog hopping pretty badly. I tried to catch up with the blogs update on google reader through my husband's IPhone but somehow was unable to post anything on my blog.

Well, it was a tiring week and we covered many cities in a very short span of time. We flew to Detroit, MI on Aug 22nd and after spending 2 days there went to buffalo, NY by road (4 hrs drive), briefly stopped at a friend's place in Akron, Ohio (3 hrs drive) on the way. We stayed in buffalo overnight, left for Grove city next day to meet some more friends (3 hrs drive) and finally to Erie, PA (1 1/2 hr drive) where we stayed at a close friend's place and started back for Detroit very next day (4 hrs drive).

We got opportunity to meet some old friends of my husband and enjoyed their warm welcome. "A" was overwhelmed with change of places and faces. Everytime we entered someone's home she started crying and took some time to settle down.

I will resume blogging from tomorrow inshallah. Stay tuned, till then take good care of yourselves and keep visiting.

RAMADAN KAREEM!!! MONTH OF BLESSINGS

A very happy and prosperous Ramadan Mubarak to all the muslims around the world!!!

Ramadan is the 9th month of Islamic calendar(also known as hijri calendar) and like other hijri months sighting of moon marks the beginning. We fast whole month, every day before sunrise till sunset. The food which we eat to start fasting is called seher and the food which we eat to break fast is called iftar. Besides 5 times prayer, another prayer called taraveeh is offered every night after isha prayers in which whole quran is recited. It comprises of 20 rikats and is offered daily from the night of ramadan moon sighting till the night before eid moon sighting.

I will be posting some seher and iftar recipes this month to celebrate Ramadan.


http://www.123greetings.com/events/ramadan/wishes/wishes18.html

AWARDS, AWARDS AND MORE AWARDS!!!

The rules are:

Put the logo on your blog or post.
Nominate at least 7 blogsLet them know that they have received this Scrumptious award by commenting on their blog.
Share the love and link to this post and to the person you received your award from.










Inspire you
Encourage You
May give Fabulous information
A great read has Scrumptious recipes
Any other reasons you can think of that make them Scrumptious!





I already did the tagging part here.

I have got some more awards this time from Shama of easy2cook...thank you very much Shama of remebering me and pasing me these lovely awards.

I am spreading the recognition which one blogger can give to other through these lovely awards to my following fantastic blogger friends,

Tulip of Amader Rasona

Divya Vikram of Dil Se

Priti of Indian khana

Bergamot of Cooking Escapades

Tea of Tea and cookies

Mansi of Twist to the taste

EGGLESS FAT FREE BANANA CAKE: TASTE AND CREATE

I made eggless fat free banana cake for taste and create event started by Nicole of for the love of food and hosted this month by min of The bad girl's kitchen. I was paired for the very first time with a fabulous blogger, who in the very short span of time has given the blog world the beautiful creations most of which are her original recipes. Yes, I am talking about Parita of Parita's world. I am very happy that the cake turned out great and my husband who is a picky eater liked the taste.

I did quite a few changes to the original recipe, following are the changes:

• used yogurt


• no vanilla essence


• no baking soda


• used pineapple juice

This recipe is definitely a keeper and next time I want to incorporate eggs in the recipe.

INGREDIENTS

2 OVER RIPEN BIG BANANAS

2 CUPS ALL PURPOSE FLOUR

2 TSP BAKING POWDER

3/4 CUP BROWN SUGAR

3/4 CUP YOGURT

1 TSP PINEAPPLE JUICE

STEPS OF PREPARATION

1.Preheat oven to 350 F, and grease a rectangular baking tin.

2.Blend together banana, brown sugar, pineapple juice and yogurt till smooth.

3.Sift together flour and baking powder and add 1 tbsp at a time and beat, till all become mixed properly.

4.Pour the batter in a greased baking tin and bake for 40-45 minutes.

5.Check for doneness by inserting a toothpick or knife, if comes out clean then take it out of the oven.

6.Cool for 10 minutes and cut into slices.

MIXED VEGETABLE SOUP: COLD, COLD GO AWAY!!!

AAAAAAAAAACHHHUUUUUU.....SNIFF..SNIFF....itchy,red, watery eyes, runny nose, headache, fever......these are some classic signs and symptoms when one gets a pretty bad cold...I caught cold past week and it was getting worse and I was not able to do my daily chores, was afraid of kissing and hugging my li'l angel in fear that she would get it too, didnt want to treat it with antibiotics which I hate (although I am a pharmacist..hehehe) so what to do????

I wanted something hot and healthy at the same time to fight with the nasty cold.... So, I went over to my refrigerator in high hopes to find something suitable and once I looked at some wilting spring onions, few green beans, asparagus, I wanted to use all of them. My grey matter instantly gave me a hint...something hot and warm, something warm and hot....and there I was all set to make this lovely, warming, veggie soup.....

I threw any and all vegetables I had on hand, mixed with spices and oh yeah it came out amazingly superbbb!!!...A thumbs up from hubby who happen to like soups and my cold, it was gone,history... :)


Ok, no more ranting, I am unveiling the secret formula, go ahead,

A STEAMING HOT BOWL OF SOUP IS WAITING FOR U:):):)





This is going to be a part of an event "original recipe" by Lore of culinarty.

INGREDIENTS

1 ONION (SLICED)

1/2 CUP GREEN BEANS (WASHED AND CUT INTO PIECES)

1 ASPARAGUS

1 CARROT

1 TOMATO (SLICED)

HANDFUL OF SPRING ONIONS

1 EGG (WELL-BEATEN)

1/2 CUP GREEN BELL PEPPER (CUBED)

HANDFUL OF CILANTRO

1 TSP CUMIN SEEDS

2 CINNAMON STICKS

3 CLOVES GARLIC (GRATED)

1 INCH PIECE OF GINGER (GRATED)

SALT TO TASTE

1/2 TSP RED CHILLI POWDER

1/2 TSP CUMIN POWDER

1/2 TSP GARAM MASALA

5-6 BLACK PEPPERCORNS

1TBSP SOYA SAUCE

1-2 TBSP CORNFLOUR+ 1/2 CUP WATER

2 CUPS WATER

STEPS OF PREPARATION

1.Heat 1 tbsp oil in a pot, add cumin seeds, black peppercorns and cinnamon sticks, once splutter add onion and saute till translucent and soft.

2.Add garlic, ginger, fry for a minute then add tomato, beans, carrot, asparagus, bell peppers, spring onion and saute for a few minute.

3.Add all spices, soya sauce, give it a quick stir and add water.

4.Once water is reduced a bit, veggies become soft and tender, add egg, stir, cover and cook on low heat till egg seems cooked, add cilantro.

5.Make a smooth paste of cornflour with 1/2 cup water and add to the soup, stirring frequently and it thickens the soup, adjust salt and consistency of soup to your liking and ENJOY!!!

DINNER CONQUERED: ACHARI MURGH (PICKLISH CHICKEN)

When I was looking at my archives today, I realized that I havent posted a non-veg dish this month and the month is coming to a close end...... so, I quickly glanced through my drafts and decided to post this tangy, spicy, hot chicken dish which I made few days ago.

I grew up having achar gosht which my mom used to make with mutton in masala out of shan achar gosht mix, and it tastes so damn good. After coming to US, I made achari chicken in the same way. But, as a foodie, I always wanted to get rid of packet-aided-curries and was looking for the recipe of achari chicken for a long time. I did come across few achari chicken recipes, but did not get the desired results, the outcome was not even close to the one achieved by using the shan one. But, I did not lose hope until one day I found the recipe in one of the forums...:)

The recipe calls for pickle (achar) masala which can be taken out from any Indian or Pakistani pickle and to add an Xtra zing add lemon juice to it and there you go....This dish is for those who love spice, the tomatoes-yogurt based gravy with hot jalapeno filled with pickle masalas what makes this dish everyone's favourite. An advantage is that next time you are enjoying this dish knowing what you are eating, free of additives,preservatives and food colours..

I do not know the name of the person who posted the recipe, but wanted to thank he/she for providing me with a great substitute for the readymade masala mix....Awesome recipe!!!!

INGREDIENTS

1 LB CHICKEN

2 MEDIUM ONION (FINELY SLICED)

3 TBSP PICKLE MASALA (I USED CHILLI PICKLE MASALA)

1 1/2 TSP CUMIN POWDER

1 TBSP RED CHILLI POWDER

SALT TO TASTE

2 TOMATOES

1 CUP YOGURT

2 TSP GINGER/GARLIC PASTE

GARAM MASALA POWDER

6 JALAPENO PEPPERS

1 TBSP LEMON JUICE

1/2 CUP MUSTARD OIL

STEPS OF PREPARATION

1.Heat oil in a pot, add onion and fry till brown.

2.Add ginger/garlic paste, finely chopped tomaoes, chicken and salt and fry till all water dries up.

3.Add red chilli powder, cumin powder in yogurt, give it a whisk to break the lumps and put it in the chicken and cook on medium- low heat.

4.Meanwhile slit jalapeno peppers, remove seeds and fill it with achaar masala (mixed with lemon juice).

4.When chicken is almost done, add filled peppers, remaining star of the show that is, achaar masala, fry it till oil separates.

5.Before serving sprinkle garam masala powder and serve hot with tandoori roti and ENJOY!!!!