MIXCALCULATIONS

EID MUBARAK!!!

2011-08-30T16:09:00.000+02:00

Today we are celebrating Eid-ul-fitr in UK and most parts of world. Eid marks the end of holy month of Ramadan. Though the celebrations for Eid start way too early with the start of Ramadan but it takes full swing near end and Chaand raat (the night before Eid) festive mood can be seen with girls putting on Henna on their hands,preparations for the Eid delicacies like sheer khurma, last minute shopping etc. The day of eid starts with special eid prayers, and it is a "sunnah" (the way our Holy prophet P.B.U.H used to do it) to consume dates before going for prayers.

Eid is also called by many as MEETHI EID (SWEET EID) as it is associated with consumption of sweets. Muslims of different parts of world have their own traditions and customs as far as cooking is concerned. In Pakistan, Sewiyan (Vermicelli) and Sheer khurma are those sweet dishes which are associated with Eid and are being served to guests.

I also prepared this yum delicacy at home. It is quite easy to make, takes no time to prepare.

INGREDIENTS:

VERMICELLI 150 GM
CLARIFIED BUTTER/GHEE 2-3 TBSP
CLOVES 2-4
GREEN CARDAMOM SEEDS 3-4
SUGAR HALF CUP
WATER 3/4TH CUP
RAISINS/KISHMISH OPTIONAL

STEPS OF PREPARATION:

1. Take out vermicelli in a plate and break the large strands into smaller ones.

2. Now take a pan/pot, add ghee, add green cardamom and cloves.

3. Fry for a minute, add vermicelli, keep stirring, fry till it turns golden, take care flame is not too high otherwise vermicelli get burnt.

4. When it is fried, add warmwater and sugar, keep stirring, till it gets dried.

5. Sprinkle raisins or any nut of your choice, mix everything and serve.

TO THE RESCUE: FRIED RICE WITH RAITA COOLER

2011-08-29T14:48:00.000+02:00

Though my husband does not cook often but when he cooks something (and that happens once a blue moon:)...)it not only tastes great but also gets done in no time. One thing which he always wants to make is fried rice(totally HIS version). This rice dish is also a life saver as it requires ingredients which are always present in most of household and can be prepared in a jiffy.

It comes for our rescue when we come home hungry and there is nothing to eat or when I am too tired or not-in-mood of cooking (it happens rare, once or may be twice a year). Yesterday it came to the rescue once again when I did not want to cook any non-veg and he did not want to have any veg so he was all set to make his favourite dish.

It can be made with the left over rice. Here goes the fried rice which can be relished with raita cooler(made by me ofcourse..).

FRIED RICE

INGREDIENTS:

BOILED RICE 1 BOWL

CUMIN SEEDS 1/2 TSP

CLOVES 3-4

ONION 1 FINELY SLICED

GREEN CHILLI 2

CORIANDER POWDER TO TASTE

RED CHILLI POWDER TO TASTE

CINNAMON 2 PIECES

BAY LEAVES 2

SALT TO TASTE

BIRYANI MASALA 1/2-1 TSP

SPRING ONION 1 (GREEN PORTION)

CAJUN SPICE TO TASTE

OIL 2 TBSP

STEPS OF PREPARATION:

1. CUT ONION AND GREEN CHILLI (HALF OF THEM FINELY CHOPPPED, REMAINING HALF IS SLITTED)

2. ADD CLOVES, ONION, FINELY CHOPPED GREEN CHILLI AND ONION.

3. COOK TILL ONION GETS SOFT THEN ADD ALL SPICES AND FRY TILL ONION GETS GOLDEN.

4. NOW ADD BOILED RICE AND SALT, ALSO SPRINKLE BIRYANI MASALA, MIX EVERYTHING.

5. AFTER A COUPLE OF MINUTES SPRINKLE CAJUN SPICE, SLITTED CHILLI AND SPRING ONION.

6. COVER AND LET RICE GETS ALL THE FLAVOURS FOR A MINUTE ON LOW FLAME.

7. SERVE HOT WITH RAITA COOLER.

RAITA COOLER

INGREDIENTS:

YOGURT HALF CUP
GREEN CHILLI 1 FINELY CHOPPED
CHAAT MASALA TO TASTE
SALT TO TASTE
CARROT 1 FINELY GRATED
CUCUMBER FINELY CHOPPED

STEPS OF PREPARATION:

1. WHISK YOGURT AND ADD ALL INGREDIENTS.

2. COOL AND SERVE WITH RICE.

Sending it to:

joy from fasting to feasting
Iftar nights
rice recipes
My favourite dish

COOKING IS PLEASURE: LAMB YAKHNI PULAO

2011-08-28T15:58:00.000+02:00

Every person finds satisfaction, happiness in one thing or the other. As eating is pleasure for many people, for a foodie, a housewife, a loving mother and a wife cooking gives as much happiness and pleasure. It is always said that if one cooks anything with love then no doubt that the dish turns out tasty and delicious.
Yakhni pulao is one such dish which is not only easy to make but also free of red chilli too. My mom usually makes it with mutton, even people use chicken but as we donot get mutton easily in Scotland so I tried making yakhni pulao with lamb.
Here goes my version of this pulao which can be served at any occassion, this time I made it at iftar dinner.

It can be served as it is with raita and salad of your choice, also goes well with any curry.

I am sending it to following events:
Joy from fasting to feasting
Iftar nights
Rice recipes

INGREDIENTS:

FOR STOCK:
LAMB MEAT 1/2 KG
CINNAMON 2 PIECES
GREEN CARDAMOM 3-4
BLACK PEPPERCORN 5-6
BAY LEAVES 2
SALT TO TASTE
WATER 10 CUPS

A MUSLIN CLOTH TIED WITH FOLLOWING WHOLE SPICES:

GARLIC 1 BUNCH, PEELED, CUT INTO PIECES
GINGER 1 PIECE, PEELED AND CUT INTO PIECES
CORIANDER SEEDS 1 TSP
WHITE CUMIN SEEDS 1 TSP
BLACK CUMIN SEEDS 1/2 TSP
FENNEL SEEDS/SAUNF 2 TSP

FOR YAKHNI PULAO:

RICE 1/2 KG
COOKED LAMB 1/2 KG
FRIED ONIONS 2
YOGURT 2 TBSP
SALT TO TASTE
WHOLE GREEN CHILLI 3-4
STOCK

STEPS OF PREPARATION:

1. WASH LAMB, FOR ODOUR REMOVAL KEEP IT SOAKED IN MILK OVERNIGHT.

2. WASH AGAIN NEXT DAY, PUT IT IN A POT/VESSEL, ALSO ADD CINNAMON, GREEN CARDAMOM, BLACK PEPPERCORN, BAY LEAVES, SALT, WATER AND TIED MUSLIN CLOTH WITH SPICES (AS SHOWN IN PIC).

3. PRESSURE COOK OR COOK ON SLOW FLAME TILL LAMB GETS COOKED.

4. STRAIN THE STOCK AND KEEP IT ASIDE.

5. MEANWHILE FRY 2 FINELY SLICED ONIONS AND PUT ASIDE.

6. TAKE 2 TBSP OIL, PUT FRIED ONION, COOKED LAMD, YOGURT AND GREEN CHILLI. FRY FOR A FEW MINUTES.

7. THEN ADD PRE-SOAKED RICE, SALT AND ENOUGH STOCK, BRING TO A BOIL, COVER AND COOK TILL WATER IS DRIED AND PULAO IS READY.

8. SERVE HOT, SPRINKLE FRIED ONIONS BEFORE SERVING.

VEGETABLE CHICKEN ROLL

2011-08-25T14:29:00.003+02:00

I always make roll/samosa before or within first few days of Ramadan. It makes life easier and before frying just thaw the required number of rolls and deep fry.

This recipe is off to following food events:
Iftar nights by Jabeen, Joy from fasting to feasting-season iv by Lubna, Serve it series by Krithi's kitchen and Denny, Moonsoon medley hosted by Saffron streaks.

VEGETABLE CHICKEN ROLL:

INGREDIENTS:

ROLL PASTRY 1 PACKET

CABBAGE 1 CUP CHOPPED

CARROT 2 GRATED

GREEN CHILLI 2-3 FINELY CHOPPED

CHICKEN 1 CUP BOILED AND SHREDDED

GREEN BELL PEPPER/SHIMLA MIRCH 1/2 CUT INTO THIN STRIPES

SALT TO TASTE

BLACK PEPPER TO TASTE

SOYA SAUCE TO TASTE

EGG 1 BEATEN

STEPS OF PREPARATION:

1.CUT AND CHOP ALL THE VEGETABLES AND BOIL 1 CHICKEN BREAST AND SHRED.

2.TAKE A BIG POT/WOK/KADAHI AND ADD 1-2 TBSP OIL, ADD FINELY CHOPPED GREEN CHILLI AND STIR FRY ALL VEGETABLES AND CHICKEN TILL THEY SOFTEN, DONOT OVERCOOK.

3.ADD SALT, BLACK PEPPER AND SOYA SAUCE (TAKING CARE AS SOYA SAUCE ALSO CONTAINS SALT). MIX AND TOSS EVERYTHING.

4. ADJUST THE SEASONING AND KEEP ASIDE.

5.THAW THE ROLL PASTRY, THEN START PLACING A SPOONFUL OF FILLING AND ROLL IT, USE EGG WASH TO SEAL THE ROLL.

6.DEEP FRY AND SERVE WITH SAUCE OR DIP OF YOUR CHOICE.

CHANNA CHAAT AND 50TH POST

2011-08-24T11:46:00.002+02:00

Although I started this blog of mine in 2009 and it was going at a good pace too but other important aspects of life took over and I had to eventually stop blogging. Now, it seems like everything is in place so I have decided to start blogging again and the holy month of Ramadan is the best time to get a fresh start.

For Iftar (time to breakfast) few delicacies are a must have at Iftar table in every household in Pakistan. Channa chaat is one such item which one will surely find in everyone's Iftar menu. Here comes my version of this spicy, tangy snack which is going to be a part of Iftar party at Lubna's Yummy food for her Ramadan event and Iftar nights hosted by jabeen.

CHANNA CHAAT :

INGREDIENTS:

WHITE CHICKPEAS/KABLI CHANNA 1 CUP BOILED

SMALL RED ONION FINELY SLICED HALF

GREEN CHILLI FINELY CHOPPED 1 SMALL

TOMATO FINELY SLICED 1 SMALL

LEMON JUICE 2 TSP

TAMARIND PASTE/IMLI 2 TBSP

CHAAT MASALA TO TASTE

CORIANDER LEAVES FOR GARNISH

STEPS OF PREPARATION:

1. Wash and soak Chick peas in enough water overnight.

2. Next day pressure cook chicpeas/channa with salt and enough water. Alternatively boil in any pot till chickpeas soften.

3. Strain and take out in a bowl, combine all the above ingredients.

4. Let it sit for a while so that chickpeas/channa gets all the flavours of imli, lemon, chaat masala.

5.Enjoy having yummy chaat at home.

BACK TO BLOGGING!!

2011-08-20T17:11:00.001+02:00

I am too glad to announce that I will be blogging again. I took a long break from blogging to complete my studies and now I am all set to continue this tasty journey of mine in culinary world.

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

2009-10-05T18:01:00.003+02:00

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!!!

2009-09-20T21:56:00.006+02:00

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

2009-09-17T18:12:00.009+02:00

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

2009-09-15T21:00:00.002+02:00

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

2009-09-14T01:00:00.003+02:00

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!!!

2009-09-10T19:00:00.008+02:00

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

2009-09-08T19:00:00.003+02:00

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!!

2009-09-05T05:09:00.004+02:00

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

2009-09-04T05:00:00.002+02:00

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

2009-09-03T19:00:00.002+02:00

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

2009-09-03T05:10:00.008+02:00

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!!!

2009-09-01T04:55:00.005+02:00

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

2009-08-22T19:00:00.003+02:00

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!!!

2009-08-21T19:25:00.001+02:00

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

2009-08-20T23:04:00.010+02:00

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!!!

2009-08-19T21:11:00.001+02:00

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)

2009-08-18T20:50:00.007+02:00

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!!!!

A HIT COMBO :ALU CHANNA TARKARI

2009-08-17T20:40:00.009+02:00

This is a quick breakfast dish, I usually boil potatoes and chick peas in advance to make this dish. Chickpeas goes well with potatoes and turn out quite yummy.

It is going to be a part of some ongoing food events in blog world,

I am sending this dish to MLLA fame girl Susan here.
The WYF:breakfast event here.
'Side dish for chapathi' : brainchild of Viki here.

INGREDIENTS

2 MEDIUM POTATOES

1 CUP CHICKPEAS

1/4 TSP MUSTARD SEEDS

1/4 TSP CORIANDER SEEDS

1/2 TSP CUMIN SEEDS

1/4 TSP NIGELLA SEEDS

1/4 TSP FENNEL SEEDS

1/4 TSP FENUGREEK SEEDS

SALT TO TASTE

1/4 TSP BLACK PEPPER

1 TSP TURMERIC POWDER

1 TSP RED CHILLI POWDER

2 GREEN CHILLI

HAND FUL GREEN CORIANDER LEAVES/ CILANTRO

2 TBSP OIL

STEPS OF PREPARATION

1.Boil chickpeas with salt till tender. (I usually pressure cook them)

2.Cut and wash potatoes into quarters and then boil in water till tender. do not over boil, otherwise it will become mushy.

3.Heat oil in a pan, add all the whole spices (cumin, nigella, fennel, mustard, coriander, fenugreek) and fry till start to sizzle.

4.Add chickpeas, potato, red chilli powder, turmeric powder, and half cup water and cook and stir at the same time, mashing potato with the back of spoon so that gravy becomes thick.

5.Once done add salt and black pepper, mix well.

6.Garnish with cilantro and green chilli and serve hot.

7.I usually serve them with puris/ kachoris, or roti.

JASHN-E-AZADI MUBARAK: HAPPY INDEPENDENCE DAY!!!

2009-08-14T20:00:00.008+02:00

14 th August 2009 marks the 62nd year of independence of my beloved homeland Pakistan. May Allah bless my country and keep it free from all evils. Happy independence day to my fellow Pakistanis.

After coming to US, I realized that very few people know about Pakistan and those who know something about Pakistan, they want to get more knowledge. So if you fall in any of the above category, you are most welcome to read today's post. I have gathered the basic and must-know things about Pakistan here.

PAKISTAN

The official name of Pakistan is The Islamic Republic of Pakistan and it came into being on 14 th August. It was founded by Quaid-e-Azam Mohammad Ali Jinnah. It shares its border with Afghanistan and Iran in the west, with India in the east and with China in far northeast and Arabian sea lies in the South. Pakistan comprises of 4 provinces namely:

Sindh (Karachi is the capital city, other major cities are Hyderabad, Larkana, Sukkur, Thatta)

Punjab (Lahore is the capital city, other major cities are Multan, Faisalabad, Sialkot)

Balochistan (Quetta is the capital city, other major cities are Sibi, Zhob, Gwadar)

North-West Frontier Province, commonly known as NWFP (Peshawar is the capital city, other major cities are Abbottabad, Mardan, Swat)

Following territories are included in Pakistan:

Islamabad capital territory

Federally Administered Tribal Areas (FATA)

Azad Kashmir

Northern Areas (FANA)

We are proud of our national anthem , which was written by Hafeez Jalindhri

PAKISTAN NATIONAL ANTHEM

LANGUAGES IN PAKISTAN

Pakistan is a multilingual country, more than 60 languages being spoken. Urdu is the national language of Pakistan, English is the official language.

Other major languages are:

Punjabi, Sindhi, Seraiki, Pashto, Balochi, Hindko, Kalasha, Gujarati, Memoni etc.

FACTS AND FIGURES

Pakistan comprises a total area of 803,940 km² of which 3.1% is covered with water.

It is the 6th most populous country in the world, having a population of 180,808,000.

Currency is Pakistani rupee (PKR)

It is the second largest muslim country after Indonesia.

It is a memeber of SAARC, OIC, ECO, United Nations, WTO.

It was declared 7th nuclear state on 28th May 1998.

The northern and western highlands of Pakistan contain the towering Karakoram and Pamir mountain ranges, which incorporate some of the world's highest peaks, including K2 and Nanga Parbat.

The national sport is hockey, but cricket is more popular.

SEASONS IN PAKISTAN

My beautiful country is gifted with all the four seasons:

a cool, dry winter from December through February

a hot, dry spring from March through May

the summer rainy season, or southwest monsoon period, from June through September

the retreating monsoon period of October and November.

The onset and duration of these seasons vary somewhat according to location.

Below is the clip of a popular song by a famous Pakistani band Vital signs,

DIL DIL PAKISTAN

TOURIST ATTRACTIONS

Karachi, the largest metropolitan city of Pakistan, it is a coastal city so beaches are major attractions, namely paradise point, hawksbay, sea view etc. Quaid-e-Azam's tomb is situated in Karachi. Bin qasim park is a beautiful park in Karachi.

Lahore, second largest city, is considered a historic city as it has many examples of mughal architecture like, Lahore fort, Badshahi mosque, Shalimar Gardens and Jahangir's tomb. Minar-e- pakistan, Allam Iqbal's tomb are also in Lahore. The country's largest railway station is here. For food lovers, food street is a must-go place.

If you are interested in ancient civilizations, then you should visit ruins of Taxilla, Harappa and Moen-jo-daro.

Himalayan hill-stations, attract those interested in field and winter sports.

The northern parts of Pakistan are the site of several historical fortresses, towers and other architecture including the Hunza and Chitral valleys.

Faisal mosque is largest mosque in Pakistan and South Asia, and 6th largest in the world ( can accomodate 300,000 worshippers at a time) is situated in the capital city Islamabad.

Shahjahan mosque in thatta was built by mughal emperor Shahjehan and it can accomodate 20,000 worshippers at a time. It has 101 domes and there is no need of loud speaker or microphone, because it was designed in such a way that Imam's voice can reach every corner of the mosque.

Multan is considered as a city of saints, many beautiful mosques are there.

Lake saiful malook is located at northern end of Kaghan valley.

I found this clip on you tube which I want to share with all of you,

I MISS MY BEAUTIFUL PAKISTAN.

Pakistan zindabad!!!

SCRAMBLED PANEER

2009-08-13T22:58:00.002+02:00

INGREDIENTS

1 1/2 CUP PANEER (GRATED)

1 ONION (FINELY CHOPPED)

1/2 CUP PEAS

HANDFUL SPRING ONION

2 GREEN CHILLI (MINCED)

1/2 CUP RED AND YELLOW BELL PEPPER (CUBED)

1/2 TSP CUMIN SEEDS

1 TSP RED CHILLI POWDER

1/2 TSP CUMIN POWDER

1/2 TSP TURMERIC POWDER

1 TSP GARAM MASALA

SALT TO TASTE

1/4 TSP BLACK PEPPER POWDER

1 TBSP OIL

STEPS OF PREPARATION

1. Heat oil in a pan, add cumin seeds, once they start to sizzle, add finely chopped onion and green chilli.

2.Once onion become soft, add paneer, peas, bell pepper and spring onion, fry for a minute.

3.Now add all spices except garam masala and black pepper, mix well.

4.Cook, stirring occassionally till all veggies and paneer are cooked well.

5.Sprinkle garam masala, black pepper, mix and garnish with chopped cilantro (I ran out of it so I garnished with chopped spring onion).

6.Serve hot with roti and salad.

DELISHING: ALU BAIGAN KI SABZI

2009-08-08T18:26:00.003+02:00

I make alu baigan my mom's way, she also use tamarind at the end but I do not add it coz my husband does not like its flavour. While making this dish, do not cook eggplant and potato simultaneously, because the cooking time of both veggies vary. Eggplant tends to become soft quickly, so it should be added in the end. The final result would be a tangy-spicy delishing ......yummy.......delight. Eggplant contains folate and potassium. When I was digging for info related to eggplant I came to know that it is actually a fruit but used as a vegetable in everyday cooking. It is native to India and Pakistan.

In different parts of world it is recognized by many different names:

In India, Pakistan: Baigan or brinjal
In USA: Eggplant
In Italy: Melanzana
In Europe: Aubergine

INGREDIENTS

5-6 SMALL EGGPLANTS (Wash, remove stalks, cubed and keep aside in a salty water)

2 SMALL POTATOES

1 MEDIUM ONION

1 TOMATO

1 TSP GINGER/GARLIC PASTE

2-3 TBSP TOMATO PUREE

3 SMALL GREEN CHILLI (finely chopped)

1/2 TSP FENUGREEK SEEDS

SALT TO TASTE

1 TSP RED CHILLI POWDER

1/2 TSP TURMERIC POWDER

1 TBSP DRIED FENUGREEK LEAVES

CORIANDER LEAVES (FOR GARNISHING)

STEPS OF PREPARATION

1.Heat oil in a pan, add fenugreek seeds, when it starts to splutter and a nice aroma comes off, then add onion.

2.When it turns golden brown add ginger/garlic paste, green chilli and tomato and fry till the oil starts separating.

3.Now add salt, red chilli powder, turmeric powder, fry for a minute.

4.Add tomato puree, potato, mix well, add half cup water and cover to cook on low heat.

5.Meanwhile fry eggplant in 1 Tbsp oil till tender.

6.When potato is almost cooked, add eggplant and kasoori methi, stir and cook till oil separates. If water is dried up, add water as required.

7.Garnish with coriander leaves and serve hot.

FRY, FRY: HOT TINDOORA FRY AND THREE AWARDS!!!

2009-08-07T05:39:00.003+02:00

Finally, I got some awards to showoff on my blog too. Faiza Ali of Faiza Ali's kitchen gave me these beautiful awards with a tag. I am too happy to recieve them.

The rules are:
Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag eight or ten other people.

Lets do the first part: Respond

1.what is your current obsession?

Everything and anything related to food: blogging, blog hopping, borrowing cookbooks from library.

2. What are you wearing today?

I am wearing Shalwar Kameez...traditional pakistani dress

3. What’s for dinner?

Paneer bhurji+ toor dal with rice and roti

4. What’s the last thing you bought?

I was looking for Parasol picks for a very long time..finally I bought it from world market day before yesterday..:)

5. What are you listening to right now?

Lab pe aati hai dua, a beautiful poem for children by Dr. Allama Iqbal with my cute little baby.

6. What do you think about the person who tagged you?

She is a really wonderful and creative blogger and everytime comes out with a tasty recipe.

7. If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?

Any European country

8.What are your must-have pieces for summer?

Pakistani lawn clothes, they are best..

9. If you could go anywhere in the world for the next hour, where would you go?

Hawaii

10. Which language do you want to learn?

Arabic and Spanish

11. Who do you want to meet right now?

My parents, grandmother and brothers, who live in Pakistan.

12. What is your favorite colour?

Purple

13. What is your favourite piece of clothing in your own closet?

Sarees

14. What is your dream job?

A clinical pharmacist

15. If you had $100 now, what would you spend it on?

Keep it safe for a rainy day..

16. What do you consider a fashion faux pas?

Wearing those clothes which expose body.

17. Who are your style icons?

No one.

18. Describe your personal style?

Simple

19. What are your favourite movies?

Oh there are many, Night at the museum, Harry Potter etc etc..

20. Give us three styling tips that always work for you?

Wear accordingly (Sari or shalwar kameez with heavy work on it in parties and kurti and jeans in caual get togethers or outings, of course with a hijab)
Apply light lipstick and kajal (for evening parties do appropriate eye makeup)
Wear those Sandals or shoes which complement the dress well.

21. Coffee or tea?

I donot drink tea, but I like both hot and cold coffee (Starbucks and Tim hortons)

22. What do you do when you are feeling low or terribly depressed?

Call my mom, pray to God and leave it all to him.

23. What is the meaning of your name?

Civilized, cultured

24. Which other blogs you love visiting?

Any cooking or baking related blog.

25. Favorite Dessert/Sweet?

Pudding and chocolates.

26. Favorite Season?

Spring

27.Which is your dream destination?

Australia

28. Who inspired you to start a blog?

Fellow bloggers and my husband

29. Which is your favorite international cuisine ?

Chinese

The second part is rework:

30.What kitchen gadget do you want to purchase?

The list is very long, I want to start with Ice cream maker.

31.When and what did you eat in a restaurant last time?

I had mongolian beef and chicken chow mein at a Halal chinese restaurant.

Finally comes theTagging part:

I am tagging and passing these awards to 10 wonderful, lovely blogger friends, Please accept it:

Now, Coming back to the recipe. I made tindoora fry for lunch yesterday, I had some left over red bell pepper which I added in it.

INGREDIENTS

1 CUP TINDOORA

1 SMALL ONION (FINELY SLICED)

2 GREEN CHILLI (MINCED)

1/4 CUP RED BELL PEPPER

SALT TO TASTE

1/4 TSP TURMERIC POWDER

1/4 TSP RED CHILLI POWDER

1/4 TSP BLACK PEPPER (FRESHLY GROUNDED)

1 TBSP OIL

STEPS OF PREPARATION

1.Wash and peel okra and cut into thin lengthwise strips.

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

3.Add green chilli, tindoora, turmeric powder, red chilli powder, black pepper and salt.

4.Mix well, add red bell pepper and fry till tindoora is cooked, it took me 10 minutes.

5.I served hot tindoora fry with roti,plain yogurt,mango pickle and cucumber wedges.

SIMPLE AND EASY: MATAR PANEER

2009-08-05T19:48:00.006+02:00

Paneer dishes are not very common in Pakistan, I first tasted it at my grandparent's house in India and since then I am a big fan of it. I did not know then that it can be made so easily without much of a hardwork. During the earlier days of our marriage, my husband was very interested in what is going on in kitchen, what would he gonna eat that day, and in such mood he sometimes showed me his cooking skills. And I must say that he make one of the best matar paneer I have tasted so far.

INGREDIENTS

1 MEDIUM ONION (FINELY CHOPPED)

PEAS (1/2 CUP)

PANEER CUBES (10-12)

1/2 CUP GREEN BELL PEPPER (CUT INTO CUBES)

2 GREEN CHILLI (MINCED)

SALT TO TASTE

1/2 TSP TURMERIC POWDER

1/2 TSP RED CHILLI POWDER

1/2 TSP GARAM MASALA

1 TOMATO

2 TBSP TOMATO PUREE

1 TSP CUMIN SEEDS

2 TBSP OIL

STEPS OF PREPARATION

1.Heat oil in a pan, add cumin seeds, when spluttering starts, add finely chopped onion and green chilli.

2.When onion starts turning brown add tomato, salt, turmeric powder and red chilli powder and cook till oil separates.

3.Add tomato puree, peas, green bell pepper, enough water and mix well.

4.When the gravy starts boiling add paneer cubes, cover and cook on low heat for 15 minutes.

5.Sprinkle garam masala and serve hot with roti or rice.

HAPPY FRIENDSHIP DAY AND ONION FREE PAV BHAJI

2009-08-03T01:15:00.009+02:00

I have visited India four times but never been to Bombay (Mumbai), so never got a chance to taste the street food for which it is famous for, I am talking about pav bhaji, a spicy, buttery, medley of vegetables. Though, I have tasted it many times in several restaurants here in US but never tried my hand to make it at home, may be I did not have trust on the recipe I got. A month back when I was blog hopping, I landed on this beautiful blog, One hot stove by Nupur, I found this amazing recipe, which according to her was a winner at her home, I thought of giving it a try and when I saw tremendous feedback she got from fellow bloggers, that how successful her recipe was, I got more convinced.

I tried to stick to the actual recipe, but reduced the ratios. I used 2 potatoes instead of three, 2 cups cauliflower, used garam masala at the end to sprinkle on top and used MDH pavbhaji masala in place of Everest one. VIOLA!!! it turned out great, much better than the ones I tasted here, so what else to say, it is indeed a keeper.

I am posting it today to celebrate friendship day.....Happy friendship day to all of you and specially my friends back in Pakistan.

INGREDIENTS

2 MEDIUM POTATOES

2 CUPS CAULIFLOWER

1 GREEN BELL PEPPER (CHOPPED FINELY)

1/2 TSP TURMERIC POWDER

1 TSP CHILLI POWDER

1 TSP GRATED GINGER/ GARLIC

SALT TO TASTE

1 TSP GARAM MASALA

1 CUP TOMATO PUREE

1/2 CUP PEAS (FROZEN)

2 TSP MDH PAV BHAJI MASALA

1 TBSP BUTTER

2 TBSP OIL

CORIANDER LEAVES (FOR GARNISHING)

STEPS OF PREPARATION

1.Wash and peel potatoes and cut into chunks, wash and cut cauliflower into small florets and then boil them till they are soft.

2.Heat oil and 1/2 tsp butter in a saucepan, add green bell pepper and fry for a minute.

3.Add grated ginger and garlic , saute for a minute, then add turmeric powder, red chilli powder and salt to taste, saute for a few seconds.

4.Now add boiled potatoes and cauliflower, peas, tomato puree and MDH pav bhaji masala.

5.Mix all of them well, mashing at the same time till all the vegetables turns into a smooth paste, and all the spices incorporate into it, takes 15- 20 minutes.

6.Sprinkle garam masala and garnish with chopped coriander leaves, green chilli and chopped onion.

7.Serve hot (do not forget to add the remaining butter over the bhaji just before serving), with onion, lemon and enjoy with butter-roasted buns.

I am sending this to an event WYF: Breakfast hosted by EC of Simple Indian food, thanks lata for letting me know about this event...

SOMEONE SWEET HAS TURNED ONE, ONE, ONE!!!

2009-07-31T00:00:00.002+02:00

♥ IT'S BEEN A VERY EXCITING YEAR,

FULL OF JOY, LOVE AND FUN

FIRST TEETH, FIRST GIGGLE,

SOMEONE SWEET IS TURNING ONE

WE CAN'T BELIEVE THAT IT'S BEEN A WHOLE YEAR,

OUR LI'L ANGEL'S BIRTHDAY IS ALREADY HERE!!!

My darling, my cutie-pie, my bundle of joy, the most precious gift from God has hit the big ONE......yaayyyyyyy!!!♥!!!

Time has passed so quickly, It seems only yesterday when she made a debut in this big big world, a cute little angel sent for us to love unconditionally. I can not forget the very first time I saw her, held her, kissed her, hugged her with a sense of joy and responsibility. I remember crying so hard at how happy I was, that moment will forever be the best day of my life. Being a mother means so much, It is the best gift I could have ever asked for.

If wishes were like heaven's stars, I would shower them on you!
҉

Her first year in this world is filled with so many wonderful developmental milestones, she grew so fast. It looks like that one day she passed a smile, the next day mastered sitting alone and then there you go, strode away with much ease. Her personality is taking shape, likes and dislikes towards things are more obvious now. She is becoming more comfortable with her surrounding and has even started to try out different words, for instance aawuu for alu (potato), mum mum for water,bub bub for sponge bob etc etc and the list goes on...... :)

A wish for my baby:

It’s your 1st birthday my dearest, adorable little baby and it is as much a celebration for me as it is for you, may be more,and I wish for you the best of birthdays,the best one ever.May each birthday be better than the last.Most of all, I hope you will always be as happy as you have made me.Every minute Allah bless you, every hour Allah protects you.....May all the best things in life come your way dear!!! (AMEEN).......Love you always!!!!

Golden slumbers kiss your eyes,

Smiles awake when you rise.

(~ Thomas Dekker)

MY ALL TIME FAVOURITE: TAHIRI

2009-07-29T00:12:00.007+02:00

Our daily meal consists mostly of rice, roti, daal, any veg or non-veg dish (sometimes both). There are days when I am not in mood of cooking up lavish food or I do not have enough time, then I just turn towards this tried and tasted recipe. I do not remember when I became a die-hard fan of Tahiri. When I began cooking, the first thing I made was this comfortie (it is for me atleast...) and till date loyal to this humble rice dish. Back home, whenever I stepped in my mom's kitchen, I usually came out with this fulfilling offering.

It regularly finds way to our dining table, and yesterday was no different when it came for my rescue again.Tahiri is not only adored by me but is equally liked by my husband. Raita and coriander chutney accompanied it pretty well. You will not find this dish in any restaurant.

For the recipe read on....

INGREDIENTS

1 1/2 CUPS RICE (WASHED AND SOAKED FOR 30 MINUTES)
1 TSP CUMIN SEEDS
1 MEDIUM ONION
1 TOMATO
2-3 GREEN CHILLI
1 TSP GINGER/GARLIC PASTE
1 TSP TURMERIC POWDER
1 TSP RED CHILLI POWDER
1 TSP CORIANDER POWDER
SALT TO TASTE
2 CINNAMON STICKS
2 BAY LEAVES
5-6 BLACK PEPERCORNS
3-4 GREEN CARDAMOM
2 BLACK CARDAMOM
5-6 CLOVES
1/2 CUP OIL

STEPS OF PREPARATION

1.Heat oil in a pot, add cumin seeds and whole spices(cinnamin sticks, bay leaves, cardamoms, cloves, black peppercorns.

2. Fry for few minutes then add sliced onion and let it turn golden brown.

3.Add ginger/garlic paste, all spices, mix fry till oil separates.

4.Add tomato sliced, 1/2 cup water, cover and let it boil,

5.Now add potato and cook till almost done.

6.Place whole green chilli, rice and enough water so that rice gets immersed completely and cover and cook on medium high flame.

7.In 10 minutes or may be less water dries up, fluff the rice with fork and keep a heavy bottomed pan or tawa beneath it.

8.Lower the flame and cook for 15 minutes so that the rice is completely cooked.

9.Garnish with coriander leaves.

FIC:EXPRESS YOUR MOOD:

I happen to be a happy-go-lucky type of person, very optimistic. In the same happy mood I am sending this dish to an event started by sunshinemom, hosted this month by Nithya of a culinary odyssey

Tahiri is one such dish which I made first time when I stepped into my mom's kitchen, so I am sendind it to this event called first cooked food, brainchild of Shama.

I am also sending it to Chaitra's event Rice feast

EVERYDAY CHICKEN - A SIMPLE CHICKEN CURRY (VERSION ǀ)

2009-07-26T01:00:00.005+02:00

My husband has a very strong sense of humor, one cannot get bored in his company. He always brings smile on the face of those around him with his jolly nature. One thing which I enjoy thoroughly is the names he gives to the dishes cooked by me, be it a simple dal or an exotic, gourmet dish. After much brainstorming for the title of this post, chicken curry kept coming in my mind but it sounded toooooooooo boooorrrrrrriiiiiiiing........ I decided to ask him for the name, something which should be different and bang there he was, instantly came up with this name and left me laughing for quite a while. According to my husband the name of this chicken curry should be "CHICKEN TORTURE", coz I make it quite often.

I think of all the dishes made out of chicken, chicken curry is the easiest and simplest to deal with. In Pakistan, It is prepared in almost every house and everyone has their own way of making it. Only I make chicken curry in many different ways and every time it turns out delicious and mouth-watering.

CHICKEN STORAGE TIPS

I found these tips about storing chicken on food network recently and thought it might be useful to you.

► The best place to keep chicken in the fridge is its back part, as this is the coldest part, away from other foods.

► Raw chicken should be used within two days of buying, otherwise freeze it for up to two months.

►Wrap individual servings in plastic wrap and stow away in your freezer. Thaw them in the bottom shelf of the fridge the night before you plan on using them.

NOTE:

Raw or Undercooked Chicken contains 'Salmonella', a bacteria which is responsible for various diseases so always handle chicken with care, separate cutting board should be used for this purpose which should be thoroughly cleaned and washed alongwith hands, knives and countertop after each use.

Here goes the recipe for my style chicken curry or chicken torture..well whatever you like to sayyyy..... may be Everyday chicken sounds OK.

INGREDIENTS

1 lb CHICKEN
1 ONION
1 TOMATO
2 BAY LEAVES
2 CINNAMON STICKS
5-6 BLACK PEPPERCORNS
3-4 GREEN CARDAMOM
2 BLACK CARDAMOM
5-6 CLOVES
2 TSP GINGER/GARLIC PASTE
SALT TO TASTE
1 TSP RED CHILLI POWDER
1/2 TSP TURMERIC POWDER
2 TSP CORIANDER POWDER
2 TBSP TOMATO PUREE OR 2 CUBES
2 TBSP YOGURT
WHOLE GREEN CHILLI (FOR GARNISH)
1/4 CUP OIL

STEPS OF PREPARATION

1.Heat oil in a large pot, add all whole spices and fry for a minute, then add finely sliced onion and fry till golden brown.

2.Add ginger/garlic paste and tomato, fry for a few minute, add chicken pieces and stir till it turns its colour.

3.Stir for a minute then add salt, turmeric, red chilli powder and coriander powder and fry till oil separates (can add small quantity of water to avoid the spices from getting burned).

4.Now add yogurt and tomato puree, mix well and let it cook till done (add water if required).

5.Garnish and serve hit with rice or roti.

SOME CHOCAMBLING AND A CROWD PLEASING TREAT...CHOCOLATE CUPCAKES!!!

2009-07-23T20:11:00.026+02:00

Do you know what is the world's most favourite food. No, let me tell you, the world's most favourite luxury food is chocolate..hmmmm.....Can you tell me how much chocolate have you consumed till date???........well, I can't tell.I am a big chocolate fan, rather a choco-holic is the best word to describe my love for chocolates☺

I sometimes wonder how fortunate we are to live in a world having chocolates easily available in various forms all around us. Be it a super market, a shopping mall, or a pharmacy, every store has allotted a section specially for chocolates and chocolate lovers like me leave no opportunity to go without having it...:):):):)

On my recent visit to the library, this book CHOCOLATE, written by Nick Malgieri readily caught my attention. Oh boy, so many mind blowing choco-pes at one place and I was all willing to have it. When my husband asked me to make a cake for an upcoming birthday of one of his office colleagues, I knew what I am gonna make. One look at the recipe and I wanted to give it a try. I have never made a cupcake before and this was the perfect occassion to make this crowd pleaser.

The recipe is adopted from the book I have mentioned above, but I have made quite a few changes.

INGREDIENTS

1 CUP ALL PURPOSE FLOUR (actual recipe calls for 1 1/2 cups)
1 1/2 TSP BAKING POWDER
1/4 TSP SALT
8 TBSP, 1/2 CUP OR 1 STICK UNSALTED BUTTER, SOFTENED (actual recipe calls for 6 Tbsp)
1 CUP SUGAR
3/4 CUP COCO POWDER (actual recipe calls for 2 squares unsweetened chocolate,melted and cooled)
3 SMALL EGGS (actual recipe asked for 2 large eggs)
1/2 CUP MILK
1 TSP VANILLA EXTRACT

CAN YOU RESIST THE TEMPTATION....

STEPS OF PREPARATION

1.Preheat oven at 350 Degrees and line one 12 cavity muffin tin with paper cups.

2.Sift together flour, coco powder, salt and baking powder.

3.In a bowl beat together sugar and butter with an electric beater at a medium speed for 5 minutes till soft and fluffy.

4.Add and beat eggs one by one and beat for 2 minutes till smooth and creamy.

5.Now add vanilla extract, then add flour mixture and milk alternatively and beat till well blended.

6.Immediately fill the lined paper cups 3/4 th and keep the tray on the medium rack of oven.

7.Bake for 20-25 minutes or until it has risen well enough and feel firm (check by inserting knife or tooth pick on the center of one cup cake, if it comes out clean then the cup cake is ready).

8.Serve as it is or frost as you like (I frosted with melted milk chocolate and dark chocolate shavings).

BROWN AND WHITE , CHOCOLATE CUPCAKES!!!

I am sending this pic to jugalbandi for their monthly event click.

CHICKEN AGAIN....THIS TIME IN A BURGER!!!

2009-07-21T20:02:00.001+02:00

Have left over grilled chicken??? have no idea what to do with it...no worries, I have got a jazzy way to make use of every bitta chicken you have gotta deal with, in style...:D

....It will Spice up your taste buds, even a 10 year old can make it, its just that easy. I had some green chutney and mayo in my refrigerator, I made this flavourful burger using those and believe me, it was finished in no time.

It can be eaten any time of the day,as breakfast, in the lunch or for dinner or pack it for the picnic...

INGREDIENTS

LEFT OVER GRILLED CHICKEN
BURGER BUNS
TOMATO
ONION
GREEN CHUTNEY
MAYONNAISE
CHILLI GARLIC SAUCE

STEPS OF PREPARATION

1.Apply butter to the bun and toast it lightly in a pan on stove.

2.Cut the onion and tomato in rings.

3.Place grilled chicken pieces, onion, tomato, add mayo and green chutney.

4.Still reading this post...Burger is ready,You are good to go...lol

VARIATIONS :

Can add anything, lettuce leaves, cucumber, chilli.

Whole wheat burgers are used instead of regular burgers.

If you do not like mayonnaise, then skip it.

Can add cheese, seasonings like chipotle sauce etc.

DINNER AT ITS BEST: BAKED WHOLE CHICKEN

2009-07-20T14:46:00.012+02:00

Only 9 days are left for the big day. Birthday baby is all set to have a blast. After doing much research on the design and flavours, we have finally placed an order for the birthday cake.

"A" is having fun these days as she has started to walk. Its getting more and more difficult to keep her away from kitchen. She somehow manages to get past all the obstructions we have placed at the entrance and if not then starts to cry, either forcing me to leave the kitchen or letting her enter. At that time her high chair is the only thing that come to my rescue, man whoever made the high chair was a genious....:DShe is getting familiar with things now...Potato is one such thing, In urdu "aalu' is the word for potato, she calls it aaa...wu. It sounds so sweet, sometimes we ask her to say aalu over and over again. Bub bub is for sponge bob, mum mum is for water etc. I guess each and every phase of child development carries its own charm. To watch them grow is itself a treat. Isn't it???

BAKED WHOLE CHICKEN

Chicken is so versatile, one can make so many dishes out of it. Dry or in curry form, soup or salad, grilled, baked or fried, as a wrap, in a sandwich or layered with rice, topped on a pizza but one thing is for sure, it is equally liked by kids and grownups. My husband says, "It is not easy to ruin any dish made of chicken." So for chicken lovers or chicken khooor like us, Mr.chicken is featured atleast twice a week in any of the above mentioned form in our home. Sometimes I wonder what would be the world without chicken???....

........Hop on to the recipe

INGREDIENTS

1 WHOLE CHICKEN
1/2 CUP YOGURT
SALT TO TASTE
2 TSP GINGER/GARLIC PASTE
1 TSP TURMERIC POWDER
2 TSP RED CHILLI POWDER
2 TSP CORIANDER POWDER
1 TSP GARAM MASALA POWDER
1/2 TSP CHAAT MASALA POWDER
1/2 TSP TANDOORI MASALA POWDER
1/2 TSP BLACK PEPPER (FRESHLY GRINDED)
3 TBSP LEMON JUICE
A PINCH YELLOW FOOD COLOUR (OPTIONAL)
OIL
STEPS OF PREPARATION

1.Wash and drain the chicken, make slits on it with a knife, apply lemon juice and salt generously and keep aside.

2.In a bowl take yogurt, add all the ingredients to it and give it a good whisk.

3.Now apply the marinade all over the chicken, give it a marination time of 3-4 hours minimum, overnight is ideal so that all the spices seeped into the chicken.

4.Preheat oven, grease a baking tray, place chicken breast side down and drizzle oil over it.

5.Bake the chicken in a preheated oven at 400F for 30 minutes each side.

6.Serve hot, salad, naan and biryani complement the dish pretty well.

A TWISTIE, WITH SPICE AND COLOURS: VEGETABLE SPAGHETTI

2009-07-17T22:33:00.023+02:00

I made thin lines....... Oops..., did I say lines!!!..... I meant to say that I made little twines....oh no.... twines?? lines?? what is wrong with me... I made spaghetti, or is it noodles???confused..hmmm....¿¿¿ Okie, I must admit that until today I did not know the difference between a spaghetti and noodles. If you think that you also get baffled sometimes, then this post is for you....

......READ ON......

SPAGHETTI:

WHAT IS THE MEANING?

The word spaghetti is derived from an Italian word spaghetto, which means thin string or twine. It is a type of pasta, long and cylidrical in shape.

MADE OF??

The spaghetti is made from Durum wheat semolina,which has a yellow tinge in color.

STILL CONFUSED...I AM NOT FINISHED YET....

TYPES OF SPAGHETTI

1.Spaghettini ("thin spaghetti"or "angel hair spaghetti") takes less time (usually two minutes less) to cook to al dente form than regular spaghetti.

2.Spaghettoni ("thick spaghetti") which takes longer to cook.

HOW TO COOK?

Spaghetti is boiled in water, its cosistency or texture changes upon cooking.

al-dente : It means not so soft, with a bite in the center.
softer consistency

NOODLES:

WHAT IS THE MEANING?

It is derived from a German word Nudel (noodle) and may be related to the Latin word nodus (knot).

MADE OF??

A noodle is any kind of extruded food product made from a homogenized mixture of unleavened dough that is formed, dried or refrigerated before cooking.

TYPES OF NOODLE

Noodles exist in an abundance of shapes.There are different types of noodles based on the primary ingredient

1.Millet:Oldest known prehistoric noodles or Indian ragi noodles.
2.Wheat:

Handmade short, thick small German noodles.
Lamian: hand pulled Chinese noodles.
Mee pok flat, yellow chinese noodles, popular in Southeast Asia
Nokedli: Hungarian noodle
Pasta: approximately 350 variants used in Italian cuisine
Somen: very thin Japanese wheat noodles
Spatzle: a type of noodle made of wheat and eggs
Tészta: various ranges of Hungarian pasta
Udon: thick Japanese wheat noodles

3. Rice:

Flat or Thick rice noodles
Rice vermecilli: thin rice noodles

4.Mung bean: Glass noodles, sweet potato Vermicelli or bean vermicelli.

5.Potato or canna starch:

Cellophane noodles: can also be made from potato starch or canna starch or various starches of the same genre.
Gnocchi: small Italian dumplings.
Halusky, small Slovak dumplings made of grated potatoes and wheat flour (and sometimes egg), usually made with sheep's cheese, sauer cabbage, or tvaroh (cottage cheese/curd), and fried bacon.

6. Buckwheat:

Makgusku :local specialty of South Korea
Naengmyeon:Korean noodles made of buckwheat and sweet potato starch. Slightly more chewy than soba.
Soba:Japanese buckwheat noodles
Pizzocherri: Italian buckwheat noodles from Valtellina, usually served with a melted cheese sauce.

7. Acorn:made of acorn meal, wheat flour, wheat germ and salt.

HOW TO COOK?

These are cooked in water or brot, then drained. Noodles are soft and absorbs colour.

(INFORMATION COURTESY: WIKIPEDIA)

INGREDIENTS

1/2 PACKET SPAGHETTI
1 TBSP OLIVE OIL
2 TSP SALT
1 GREEN BELL PEPPERS
1/2 MEDIUM ONION
1/4 CUP GREEN PEAS
1 CARROT
1 TSP CUMIN SEEDS
SALT TO TASTE
1 TSP RED CHILLI POWDER
1/2 TSP GARAM MASALA

1/2 TSP CHAAT MASALA
1/2 TSP BLACK PEPPER POWDER
1 TBSP SOYA SAUCE
1 TBSP RED CHILLI SAUCE

STEPS OF PREPARATION

1.Take water in a large pot and boil on high heat, when it starts boiling add spaghetti, salt and oil.

2.Boil for 7-8 minutes and then drain it, pass the spaghetti under cold water and keep aside.

3.Wash all the veggies and cut green bell peppers in long strips, cut onion in thin slices and grate carrot.

4.In a pan take 2 tbsp oil, add cumin seeds.

5.When cumin seeds starts to splutter, add all the veggies (onion,green bell pepper,peas and carrot) and stir fry on high heat for 2-3 minutes, make sure that veggies donot get burned.

6.Add soya sauce, red chilli sauce, salt (add carefully as soya sauce also contains salt, I added 1/2 tsp), red chilli powder and black pepper powder.

7.Mix well and stir fry for a minute,then sprinkle garam masala and chaat masala.

8.Fold the stir-fried veggies into already cooked spaghetti and serve hot.

This hot plate of pasta is going to be a part of presto pasta nights this month hosted by ruth.

BANANA TALK

2009-07-17T13:34:00.006+02:00

Yesterday, my post was about banana-apple shake, and when I was checking my mails in the morning today, this email caught my attention...and I am realy happy to share this with all of you...

Dears..........
This is interesting.........After reading this, you'll never look at a banana in the same way again....

Never put banana in the refrigerator!!!

Bananas contain three natural sugars - sucrose, fructose and glucose combined with fiber. A banana gives an instant, sustained and substantial boost of energy.
Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's leading athletes.
But energy isn't the only way a banana can help us keep fit.

It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.

Depression:

According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.

PMS:

Forget the pills - eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.

Anemia:

High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.

Blood Pressure:

This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke.

Brain Power:

200 students at a Twickenham (Middlesex) school were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.

Constipation:

High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

Hangovers:

One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.

Heartburn:

Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

Morning Sickness:

Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.

Mosquito bites:

Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

Nerves:

Bananas are high in B vitamins that help calm the nervous system.

Overweight and at work?

Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and crisps. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.

Ulcers:

The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.

Temperature control:

Many other cultures see bananas as a "cooling" fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand, for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.

Seasonal Affective Disorder (SAD):

Bananas can help SAD sufferers because they contain the natural mood enhancer tryptophan.

Smoking & Tobacco Use:

Bananas can also help people trying to give up smoking. The B6, B12 they contain, as well as the potassium (K) and magnesium (Ma) found in them, help the body recover from the effects of nicotine withdrawal.

Stress:

Potassium is a vital mineral, which helps normalize the heartbeat, sends oxygen to the brain and regulates your body's water balance. When we are stressed, our metabolic rate rises, thereby reducing our potassium levels. These can be rebalanced with the help of a high-potassium banana snack.

Strokes:

According to research in "The New England Journal of Medicine, 'eating bananas as part of a regular diet can cut the risk of death by strokes by as much as 40%!

Warts:

Those keen on natural alternatives swear that if you want to kill off a wart, take a piece of banana skin and place it on the wart, with the yellow side out. Carefully hold the skin in place with a plaster or surgical tape!

So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. It is also rich in potassium and is one of the best value foods around So maybe its time to change that well-known phrase so that we say, "A banana a day keeps the doctor away!"

PS:
Bananas must be the reason monkeys are so happy all the time!

Shine your shoes: Take the INSIDE of the banana skin, and rub directly on the shoe...polish with dry cloth.......

Shine your face: Mix banana with honey and a bit of lemon juice, make paste, apply on your face (beware of skin allergy- so make a test doze first), keep for half an hour every day before sun-rise and wash out... and Your face will shine like fresh banana....

Amazing fruit, really the banana, bringing consolation to the whole humanity........and rather cheap.....So get going...Wishing you sound health...

A CHILLER COMBO: CHOCO-APPLE BANANA SHAKE

2009-07-16T20:39:00.009+02:00

Typical Houston summers are in full swing these days, getting hotter and humid day by day. This shake was born one such day, when I was feeling too hot to eat anything. I wanted to have sumthin that could chill me up and give me energy at the same time. My husband loves fruits, so, we always keep our fruit basket well stocked. One look at my choices and ideas started pouring in....
Banana, apple ...!!.hmmm..!!. perfect guys, for an excellent nourishing shake. I started playing with them and instantly came out with this chiller, chocolate ice cream added that Xtra yummm to it...

I dragged myself to take these pics...:):):) Such an indulgence for a chocolate lover like me...lol

INGREDIENTS

1 BANANA
1 APPLE
2 SCOOPS CHOCOLATE ICECREAM

1 TSP VANILLA ESSENCE

1 1/4 CUP MILK

1/4 TSP COCO POWDER

STEPS OF PREPARATION

1.Peel and cut banana in small chunks, likewise wash and cut apple in small pieces.

2.Blend together banana, apple, vanilla essence and milk.

3.Pour in a glass, add chocolate icecream and sprinkle coco powder over top and serve immediately.

GREEN CHUTNEY

2009-07-15T18:46:00.010+02:00

This is a super-easy, hassle free chutney. No need of adding onions and tomato to it.

INGREDIENTS

1/2 BUNCH CORIANDER LEAVES (CILANTRO)

3-4 CLOVES GARLIC

3 SMALL GREEN CHILLI

SALT TO TASTE

2-3 TBSP WATER

1 TEASPOON LEMON JUICE

STEPS OF PREPARATION

1.Wash coriander or cilantro, drain and chop coarsely.

2.Blend together cilantro, garlic and green chilli with water till a smooth paste is formed.

3.Add salt and lemon juice to the chutney.

NOTE:

Add water carefully, chutney should not be runny, rather a paste.

Stays good in fridge for 3-4 days.

Compliment a boring, bland dish pretty well, giving it a nice kick.

Can be eaten with a roti, added in a sandwich.

HOT AND SPICY GRILLED CHICKEN DRUMSTICKS

2009-07-14T19:55:00.014+02:00

WOW!!! WOW!!! AWESOME!!! When I saw these grilled beauties, I couldnt stop myself saying these words over and over again. I usually bake chicken drumsticks in oven but this was the first time we grilled it. This is one of the easy-breezy chicken dish that can be prepared almost effortlessly. There is a marination time, though, from 3hrs to overnight. It can be a good conversation starter and can even be served as a side dish.

It is a great favourite in my home. I normally add red chilli powder to the marinade but this time around I wanted to make it as hot as I can. So, I generously incorporated chopped green chilli and red chilli flakes along with red chilli powder to give it a kick....

I bet you would love it, the spice is just perfect and satisfied my spicy tooth.....:):):) I will definitely gonna make this again pretty soon, you never know, maybe comin weekend..lol

INGREDIENTS

6 CHICKEN DRUMSTICKS
1/2 CUP YOGURT
3 TBSP LEMON JUICE
SALT TO TASTE
1 TSP BLACK PEPPER (FRESHLY GROUNDED)
1 TSP RED CHILLI POWDER
1 TSP CUMIN POWDER
1 TSP CORIANDER POWDER
1 TURMERIC POWDER
1 TSP GARAM MASALA
1/2 TSP CHAAT MASALA
2 GREEN CHILLI (FINELY CHOPPED)
1 TSP RED CHILLI FLAKES
1 TSP GINGER/GARLIC PASTE
A PINCH OF YELLOW FOOD COLOUR
1 TSP TANDOORI POWDER

STEPS OF PREPARATION

1.In a bowl whip up yogurt and add all the spices one by one.

2.Take chicken in a large bowl, pour the yogurt marinade, mix well with hands and keep in the refrigerator to marinate for atleast 3 hours, overnight is good.

3.Build a fire in the grill. When coals are all ignited, the flames have died down, you are ready to grill.

4.Put the drumsticks on the hottest part of grill.

5.Sprinkle some oil on the chicken and cover the grill.

6.Change side once it is cooked on the other side, took almost 15 min.

7.Drizzle some more oil and cook till well done.

8.Check for doneness and serve hot with lemon wedges and salad.

INSPIRATIONAL DELICACY: MUTTON COOKED WITH SPINACH AND FENUGREEK

2009-07-13T19:37:00.014+02:00

I first tasted pancakes on my way back from NJ at detroit metro airport, a year and a half back. I instantly fell in love with these fluffy, round delights. Whenever, the commercial of pancake is aired, I start craving for it. It has been a couple of months since we had pancake so, we decided to go for a breakfast this saturday. Unfortunately, when we reached our nearest IHOP, the restaurant was full with people, it was already 10:30 and the wait time was about 45 minutes. My husband had to go somewhere at 11:00, so we settled for some homemade dal paratha (luckily I had some left over dal in my refrigerator to quickly roll out a paratha).

We wanted to give it another try on following sunday and thanks to our lucky stars, we were seated in less than 20 minutes. Plain buttermilk pancakes is my fav one, but I always wanted to try other flavours too, for a change. After going through menu several times, I ordered strawberry-banana pancake. Well, after having it what can I say, if you love pancakes than its worth trying....

Lets get back to cooking now, I made lamb with spinach and fenugreek yesterday. The recipe is taken from Madhur Jaffrey's cookbook, a reknowned Indian author. The only change I made is that I added turmeric powder and fenugreek leaves. This dish can also be made with beef.

INGREDIENTS

1/2 CUP OIL

1/4 TSP BLACK PEPPERCORNS

6-7 CLOVES

2 CINNAMON STICKS

2 BAY LEAVES

6 CARDAMOM PODS

1 MEDIUM ONION ( FINELY CHOPPED)

6-8 CLOVES GARLIC (PEELED, FINELY CHOPPED)

1 INCH GINGER (FRESHLY GRATED)

2 TSP CUMIN POWDER

2 TSP CORIANDER POWDER

1 TSP RED CHILLI POWDER

SALT TO TASTE (I USED 1 1/2 TSP)

1/2 CUP YOGURT, WELL BEATEN

1/4 TSP GARAM MASALA

HALF BUNCH SPINACH (COARSELY CHOPPED

HALF BUNCH FENUGREEK LEAVES (COARSELY CHOPPED)

STEPS OF PREPARATION

1.Heat oil in a large pot, when hot, put in pepper corns, bay leaves, cloves, cardamom pods, cinnamon sticks, Stir for a few seconds.

2.Add onion, garlic and ginger, stir and fry until onion develop brown specks.

3.Now add the meat, cumin, coriander, turmeric , red chilli powder and 1 tsp salt.Fry for a minute.

4.Add 1 Tbsp of yogurt, stir and fry for a minute. Add another Tbsp of yogurt, stir and fry for another minute. Keep doing this until all the yogurt has been incorporated and meat has a brownish look.

5.Add spinach, fenugreek leaves and remaining salt and stir to mix. Keep stirring till spinach and fenugreek wilts completely.

6.Cover and simmer on low heat for 1 hour or until the meat is done.

7.When it is done, sprinkle garamm masala and the dish is ready to be served.

SIMPLY EXOTIC: FISH CURRY

2009-07-11T19:47:00.022+02:00

MACCHLI JAL KI RANI HAY

JEEVAN US KA PAANI HAY

HAATH LAGAO DAR JATI HAY

BAHAR NIKALO MAR JATI HAY

PAKA KAY KHALO TASTY HAY

This is the one of the famous rhymes from my childhood days, though last line is the creative addition of my MIL and I totally agree with her. There is even one more rhyme related to fish which my younger brother used to sing when he was in school. It goes like this,

MACCHLI KA BACCHA,

ANDAY SEY NIKLA,

ABBU NEY PAKDA,

AMMI NEY PAKAYA,

HUM SAB NEY MILKAR KHAYA,

BADA MAZA AYA,

BADA MAZA AYA

I never happen to cook fish at my parent's house but used to enjoy it whenever my mom made it. When she visited me last year from Pakistan, I made it a point to learn this yummy, scrummy dish from her. Now, I can proudly say, that I can cook some exotic fish curry in no time. This dish can be made using any fish, but if you can get some desi fish like rohu or hilsa then the outcome would be even more yum-yum. Dried fenugreek leaves impart a unique flavour to this dish (yes, this is unusual, brain child of my mom). Now,what are you waiting for, recipe is right after the pics, try it out and do not forget to tell me how it turned out...:D

INGREDIENTS

1 LB ROHU FISH

1 ONION

1 TOMATO

1 TSP FENUGREEK SEEDS

2 TSP GINGER/GARLIC PASTE

SALT TO TASTE

1 TSP TURMERIC POWDER

1 TSP RED CHILLI POWDER

2 TSP CORIANDER POWDER

HANDFUL QASURI METHI (DRIED FENUGREEK LEAVES)

HANDFUL DILL LEAVES AND CORIANDER LEAVES(FOR GARNISH)

1/2 CUP MUSTARD OIL

STEPS OF PREPARATION

1.Clean the fish remove any scales, wash, rub some turmeric powder, salt and 1 tsp lemon juice and leave for 30 minutes minimum. This is the best way to get rid of bad odour.

2.Heat oil in a pot, add fenugreek seeds, fry till it starts changing colour.

3.Add half sliced onion and when it starts turning golden brown, add half tomato finely chopped.

4.Fry for a couple of minutes then add tomato-onion paste and all spices.

5.When oil starts separating add 1 cup water.

6.Let it boil, then add fish pieces one by one, cook covered on medium low flame.

7.After 15 minutes, turn carefully each piece and add qasuri methi at this point.

8.When oil separates, switch off flame and garnish with dill leaves, coriander leaves and whole green chilli.

9.I usually serve hot with matar pulao or zeera rice.

I am sending this to appyayan for her event spotlight:fish.

ITS VEGGIE TIME: CAULIFLOWER WITH POTATO

2009-07-11T03:40:00.011+02:00

My husband is not very fond of veggies , sometimes he tries to skip it , if it is accompanied with a non-veg dish. Though I manage to cook it atleast three times a week. Cauliflower is one such vegetable which I make quite often. I have collected some facts about cauliflower and wanted to share about it.

It belongs to the mustard family, related to the cabbage and broccoli and having a whitish undeveloped flower with a large edible head.
Cauliflower is an annual plant, means it has a life span of one year, germinates in summer and blooms in late autumn/fall, winter or early spring.
It is very nutritious, contains dietary fibre, folate, vitamin C and water.
It is low in fat.
There are many varieties of cauliflower:

Traditional varieties (Snowball, Hybrid White, Mayflower, Mormon, poushi, maghi)
Self-blanching varieties (Self Blanche, Early Tuscan, Late Tuscan)
Heirloom varieties (All the Year Round, Early Pearl, Early Snowball, Igloo, Violetta Italia)
Commercial varieties (Fremont, Igloo, Snow Crown)

Cauliflower and broccoli are the same species and have very similar structures, though cauliflower replaces the green flower buds with white.
Orange cauliflower contains 25 times the level of Vitamin A of white varieties.
Purple cauliflower also exists. The purple color is caused by the presence of the antioxidant group anthocyanin, which can also be found in red cabbage.
A high intake of cauliflower has been found to reduce the risk of aggressive prostate cancer.
Low carb dieters can use cauliflower as a reasonable substitute for potatoes for while they can produce a similar texture, or mouth feel, they lack the starch of potatoes.
Cauliflower has Sulphoraphane, an anti-cancer compound released when cauliflower is chopped or chewed.
In addition, the compound indole-3-carbinol, appears to slow or prevent the growth of tumors of the breast and prostate.

INGREDIENTS

1 CUP CAULIFLOWER (CUT INTO FLORETS)

1 MEDIUM SIZED POTATO(CUBED)

1 MEDIUM ONION

3 GREEN CHILLI

1 TOMATO

1 TSP FENUGREEK SEEDS

1 TSP GINGER/GARLIC PASTE

SALT TO TASTE

1 TSP TURMERIC POWDER

1 TSP RED CHILLI POWDER

1/2 TSP CUMIN POWDER

HANDFUL OF CORIANDER LEAVES (FOR GARNISHING)

STEPS OF PREPARATION

1.Heat oil in a pan add fenugreek seeds.

2.When they gives off aroma and changes colour, add half onion sliced.

3.When onion turns light golden brown in colour, add half tomato finely chopped and stir for a minute.

4.Now add ginger/garlic paste and all the spices, mix well (if needed add small quantity of water to avoid spices to get burned).

5.Make a thick paste of remaining tomato and onion with enough water and add to the pan, mix and cover to cook till oil separates.

6.Add cauliflower, potato, whole green chilli and 1 cup water, stir and cover to cook till done on medium-low heat(takes 20-30 minutes).

7.Garnish with coriander leaves and serve hot with roti.

KOFTAY, MY WAY....

2009-07-08T20:55:00.007+02:00

Whenever my entry finds way in any of the wonderful blog event, I become so excited, read it once, twice, sometimes even thrice. Most of you must be thinking that I might have gone mad, but for a new blogger like me, it means too much. I know these things do not matter any more to those who are well established in the blogging world, may be I am wrong, it still is enough to enthrall many of you. I have always been like this, little things in life are enough to excite me...

Blogging has become a fun ride for me, cooking up food and then writing about is indeed an enjoyable thing, but sometimes writing about it is what takes more time. My daughter who is 11 months old keeps me busy whole day. She is walking with support these days and tries to explore every corner of our apartment with her tiny feet. Her favourite spot is the kitchen although we blocked the entrance with too many things, still she finds her way. Sometimes, I wonder what amuse them so much. Anyways I planned to publish this post yesterday but couldnt get time to complete it, so posting it today.

KOFTAY: (MEAT BALL WITH PEAS AND BELL PEPPER)

INGREDIENTS FOR MEATBALL

1/2 LB MINCED MEAT
2-3 TBSP ROASTED CHICK PEA FLOUR (BESAN)
1 MEDIUM ONION (FINELY CHOPPED)
3-4 SMALL GREEN CHILLI
2 TBSP GINGER/GARLIC PASTE
SALT TO TASTE
1 TSP RED CHILLI POWDER
1 TSP TURMERIC POWDER
2 TSP CORIANDER POWDER
1 TSP GARAM MASALA POWDER
1/2 BUNCH CORIANDER LEAVES
1/2 DILL LEAVES
1 1/2 TBSP MUSTARD OIL

INGREDIENTS FOR GRAVY

1 TSP FENUGREEK SEEDS
1/2 MEDIUM ONION (SLICED FINELY)
1 SMALL TOMATO (FINELY CHOPPED)
2 -3 TBSP TOMATO PUREE
1 TSP GINGER/GARLIC PASTE
1 TSP CHILLI POWDER
1 TSP TURMERIC POWDER
2 1/2 TSP CORIANDER POWDER
1 GREEN BELL PEPPERS
1/2 CUP PEAS
HANDFUL OF DRIED FENUGREEK LEAVES
HANDFUL OF CORIANDER LEAVES (FOR GARNISHING)
1 TBSP HEAVY CREAM
1/2 CUP MUSTARD OIL

STEPS OF PREPARATION

FOR MEATBALL:

1.Wash and drain minced meat (keema) and keep aside.

2.finely chop onion and green chilli.

3.Then dry roast chick pea flour in a pan till aromatic and light brown in colour.

4.Take minced meat or keema in a large bowl combine all the ingredients.

5.Mix well with hands and make lemon size meat balls (approx 21).

6.If you are planning to cook it afterwards then place one by one on a plate, cover with plastic wrap, place another layer and then again do the same process and freeze.

7. Once they are freezed, take out the plate and carefully place each meatball in a sandwich bag and put it back in the freezer.

FOR GRAVY:

1.Heat oil in a pan and add fenugreek seeds.

2. When they give off aroma and starts changing colour, then add onion and green chilli.

3.When the onions start turning light brown, add ginger/garlic paste and tomato and stir for a minute.

4.Now add all the spices and tomato puree and mix well (can add few tbsp water to avoid spices from burning)

5. When oil starts separating, add 1 cup water and cover till it boils.

6.Then add meatballs one by one carefully, cover and let it cook on a low flame till almost done (around 30 minutes).

7.When meat balls are almost done, add peas, green bell peppers and dried fenugreek leaves, stir carefully so that meatballs donot break.

8. let it cook till oil starts separating add cream and turn off the flame.

9. Garnish with coriander leaves and serve hot with roti/ rice.

A BOWL OF CREAMY MANGO

2009-07-08T04:40:00.006+02:00

SHAISTA'S CREAMY MANGO

Our daughter A's birthday is round the corner, she is turning one on July 29th 2009. We still can't believe that its already been a full one year of fun and laughter. It seems only yesterday when our little angel came in this world full of hustle bustle. Parenthood opened us to a whole new world~ a world which revolves around a tiny little being who needs endless care and love.

Coming back to the milestone birthday, we had been planning for almost a month, I finally managed to send the invitations today. It took me well over two weeks to finalize the e-invite, from selection of a background design and main image to appropriate wordings and suitable colours to go in the invite. We have booked a banquet hall in a nearby Pakistani restaurant, so we donot have to worry about the decoration and catering.

Besides placing an order for a birthday cake, there are other things to take care of. I have never been to a birthday party here in US, but came to know that party favours are being distributed among kids attending the party, to take home with them. I am still checking out different sites to make a list of those inexpensive things which can be given out.

So, if anyone of you have any idea of what kind of things can be given away and what activities/games should be included, do leave me a line.

CREAMY MANGO

This recipe came into existence couple of days back when I was feeling a bit lazy to make myself a breakfast.I ran out of cereal which I keep for such days, but as I saw these fully riped mangoes I knew what I am gonna do with them. Mango is one such fruit which I am ready to eat anytime in any form.

I am sending this creamy delight to sweet Srivalli who is hosting MANGO MELA and to wonderful Divya for her event..... and also here started by Ramki of one page cookbook.

I also want to thank apu of annarassa for including my entry in her MLLA12 roundup and for the welcome note she wrote.

INGREDIENTS

1 MANGO

2 TBSP HEAVY WHIPPING CREAM

1 TSP SUGAR

STEPS OF PREPARATION

1.Whip cream and sugar in a bowl with fork.

2.Cut mango in pieces of whatever size u like and add in the cream.

3.Mix well and serve chilled.

GRILL IT UP:STEAKS

2009-07-06T21:21:00.003+02:00

A smile gives red colour to your cheeks,
pink colour to your nose,
silver colour to your eyes,
So keep smiling and become a GOLA GANDA

Have you ever tried gola ganda (made by an assortment of colourful syrups poured over crushed ice)???? ...I am sure most of you must have ...but my question is, Have you ever tried gola ganda at 1:00 AM after a hearty dinner??? what? a gola ganda??? No, never...Well, we had it. It was our first time to watch july 4th fire works in houston with a couple of friends. We had late lunch so we decided to have dinner after fire works. Once fire works were over, and we ate dinner it was already 12:00 AM. Hubby dear started craving for some gola ganda so we headed towards other end of the city with our friends who had been there before. Aga juice is a well established juice shop in Houston (a famous chain in karachi, Pakistan) which serves fresh fruit juices, gola ganda, falooda, kulfi etc at a reasonable price.The juice shop remains open till midnight daily. It is a must go place if you are in the vicinity. Houston is truly a food paradise where one can find a variety of Indian and Pakistani restaurant serving deli~ci~ous food...

STEAKS
Now lets get back to cooking, we finally grilled steak yesterday and it came out pretty good ('T' did all the grilling, good job)...We never had steak in our entire life, yet to find a decent halal steak house in houston.So, we decided to give it a try. I looked for the perfect marinade to give the steak a spicy touch, once I got idea from various sites and some books on grilling, I went ahead and made my own marinade which is a combination of wet paste and dry seasoning. Go ahead and indulge...

INGREDIENTS FOR MARINADE

(a) CHILLI-PARSLEY PASTE:

1/2 CUP OLIVE OIL
1/4 TH CUP PARSLEY (CHOPPED)
3 THAI GREEN CHILLI
2-3 TBSP LEMON JUICE
1 TBSP FRESH MINCED GARLIC
SALT TO TASTE
1 TBSP FRESHLY GROUND BLACK PEPPER

(b) DRY SPICE RUB:

1/4 CUP CORIANDER SEEDS
2 TBSP CUMIN SEEDS
2 TBSP FENNEL SEEDS
3 WHOLE RED CHILLIES
2 TBSP SALT
1 TBSP GROUND GINGER
1 TBSP GROUND TURMERIC
1 TSP RED CHILLI POWDER
1/2 TSP CHAAT MASALA

STEPS OF PREPARATION

1.Combine the ingredients for the paste,blend well and apply generously on the steaks.

2.Dry ground all ingredients of rub and sprinkle evenly on the steaks.

3.Keep the steaks covered in the fridge for atleast 2 hours.

4.Build a fire in the grill. When coals are all ignited, the flames have died down, you are ready to grill.

5.Put the steaks on the hottest area of grill and sear them well (8 minutes per side).

6.Move the steak to the cooler part of grill and cook slowly till well done.

7. Check for doneness by making small cut in the thickest part of one steak to be sure.

8. Serve hot with the tomato relish and red onion and naan.

SPICY FARE:CHILLI PAKORA

2009-07-03T23:00:00.009+02:00

Pakora is a fried snack, popular both in India and Pakistan. In Pakistan one can find hawkers selling variety of pakoras on footpaths, railway stations, shopping centres and other public places. Pakoras are an essential part of iftar(time to break the fast) during the holy month of Ramadan (Islamic month of fasting). I can not think of iftar without some hot, spicy pakoras. According to some survey in Pakistan, pakora was rated the most popular food item in the Ramadan. Many people also associate this heavenly snack with rain. But for me pakoras are always welcome any time of a year...:):):)

Pakoras can be of many types; onion pakora, palak (spinach) pakora, baigan (egg plant) pakora, potato pakora, chilli pakora etc...Yesterday, when I opened my fridge to get some milk to make tea for my husband, I saw jalapeno peppers lying in a corner of vegetable section waiting for me to turn it into a fiery treat!! I eagerly picked them and within no time these hotties were ready to tickle our taste buds...

CHILLI PAKORA

1 CUP CHICK PEA FLOUR (BESAN)
4-5 JALAPENO PEPPERS
1 TBSP GARLIC/GINGER PASTE
SALT TO TASTE
1/2 TSP RED CHILLI POWDER
1/2 TSP TURMERIC POWDER
1/2 TSP CUMIN POWDER
1/2 TSP CORIANDER POWDER
1/2 TSP CHAAT MASALA
1/2 TSP GARAM MASALA
1 TSP AJWAIN SEEDS
1 TSP CUMIN SEEDS
A HANDFUL OF CORIANDER LEAVES
A HANDFUL OF DILL LEAVES

STEPS OF PREPARATION

1.Wash and cut jalapeno peppers into half lengthwise and remove the seeds, do not remove the stalk.

2.Place all the ingredients except jalapeno in a bowl and add sufficient water to make a thick paste.

3.Heat oil in a deep-frying pan or wok, place a few jalapenos in the batter, coat evenly and drop one by one in the hot oil.

4.Take them out with a slotted spoon on a plate lined with paper towel and serve hot with chutney or dip of your choice.

5.I usually serve pakora with green chutney or tomato ketchup.

I am sending this recipe here , an event by Shanthi.

SOME THOUGHTS TO SHARE AND STEAMING HOT KADHI!!!1

2009-07-01T18:50:00.008+02:00

We entered for a giveaway in a nearby mall a couple of months ago..(well, actually my husband did, I was not interested as I do not consider myself lucky enough to win in any kind of lucky draw)...and even tried to drag him out of it.....:):):):) .But, he insisted on filling out that small piece of paper asking for name and related basic contact information and dropped in a box kept their solely for collecting the participant's info. We eventually forgot about it until one day I recieved a call from one of their representatives, informing that my husband was one of the winner, asking us to visit a resort 30 minutes drive from our house. She told us that there were various prizes (Cash, free shopping spree, cruise, vacation somewhere in US and a car) and we were a gauaranteed winner of any one of the prize.My husband asked me not to get too much excited, as our chances of getting the most sought after prize that was a car were quite slim, but he was hopeful of getting the lowest prize money.

When we reached there, a representative greeted us and escorted us to a big hall. He took our basic info, asked us about our mutual interests and activities, places we visited so far, places we wanna visit in next 10 years, hotels we stayed in, cost of vacation..blah, blah, blah......After that he introduced us to this phenomena in which one can become owner of a condo at some resort, where multiple parties holds right to use the property and each party gets a fixed time in a year to use the property. It took him almost an hour and nothing about the prize so far. In short, he showed us some shabby looking cabins and lodges and insisted on getting the ownership. When he failed to get our interest going he went to get his manager who started all over again.By that time we were so exhausted and tired that we did not even had energy to stop him. When we did not show our interest to him either, another person came and asked us what was wrong with us and he was so mean and rude, somehow we got rid of him. Then, we were asked to go to another building to get our prize, where a lady gave us a stack of cards from which we had to select and scratch a card. After that she asked us to match the numbers on the card with the numbers on a papers. None of the numbers matched but as promised we were given a prize to spend vacation somewhere in USA ..(now lying somewhere as it has too many catches....)

MORAL OF THE STORY: These Americans definitely know their business.they know how to get money out of our pockets.

KADHI

Now coming back to the cooking, I am very fond of this bihari style kadhi, it is very close to the punjabi kadhi. The only difference I figured out between this one and a punjabi kadhi is the onion paste which enhances its flavour and texture. I never imagined a kadhi without a pakora in it but my husband likes plain kadhi with pakora on the side so I served it that way. I bring to you this delicacy straight from my kitchen stove, try this out, I am sure you will ask for more.....:D

INGREDIENTS FOR KADHI

1 CUP YOGURT

2-3 TBSP CHICK PEA FLOUR(BESAN)

1 TSP RED CHILLI POWDER

1 TSP TURMERIC POWDER

SALT TO TASTE

FOR PASTE

1 MEDIUM ONION

2 GREEN CHILLI

3-4 CLOVES GARLIC

Grind onion, green chilli and cloves with 1-2 tbsp water.

FOR TEMPERING

7-8 ROUND WHOLE RED CHILLIES

1 TSP CUMIN SEEDS

7-8 CURRY LEAVES

STEPS OF PREPARATION

1.Beat yogurt with fork until it becomes smooth and pour it in a large pot.

2.Dissolve besan in water to get thin consistency and it should be lump free.

3.Then add salt, red chilli, turmeric and onion paste.

4.Add 3-4 cups of water and leave it uncovered on medium flame, stirring occassionally.

5.After first boil, lower the flame and cook for atleast an hour.

6.When it is almost done,heat oil in a pan, add red chilli, cumin seeds and curry leaves and fry till aroma comes.

7. Immediately pour it into the kadhi.Garnish with coriander leaves

INGREDIENTS FOR PAKORAY

2 CUPS CHICK PEA FLOUR(BESAN)

1-2 SMALL GREEN CHILLI

SALT TO TASTE

1 TSP RED CHILLI POWDER

1 TSP TURMERIC POWDER

1 TSP CORIANDER POWDER

1 SMALL ONIONS(SLICED FINELY)

1/2 TSP GARAM MASALA

1 TSP CHAAT MASALA

1 1/2 TSP AJWAIN SEEDS

1 TBSP CUMIN SEEDS

HANDFUL OF CORIANDER LEAVES(CHOPPED FINELY)

OIL FOR DEEP FRYING

STEPS OF PREPARATION

1.Place all the ingredients in a bowl except onion and by slowly adding water and stirring at the same time obtain the consistency which should not be too thick or too thin.

2.Add onions and mix well then start dropping them one by one with the kelp of a spoon in hot oil.

3.Deep fry well till they turn golden brown and take out with a slotted spoon on a plate lined with paper towel.

4.Serve with kadhi and rice.

I am sending it to shanthi here.