TO THE RESCUE: FRIED RICE WITH RAITA COOLER

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

POTATO FRITTERS

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

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

NUTRITIONAL BENEFITS:

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

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

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

INGREDIENTS

1/2 CUP GRAM FLOUR (BESAN)

2 POTATOES

1 TSP CUMIN SEEDS

SALT TO TASTE

1 TSP RED CHILLI POWDER

1/2 TSP TURMERIC POWDER

1/2 CUMIN POWDER

1 TSP CORIANDER POWDER

1/2 TSP CHAAT MASALA

1/2 TSP GARAM MASALA POWDER

HANDFUL OF FINELY CHOPPED CORIANDER LEAVES

PINCH OF HEENG

OIL FOR DEEP FRYING

STEPS OF PREPARATION

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

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

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

4.Serve hot with chutney of your choice.

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

MISSION MADE POSSIBLE: COOKING VEGETARIAN FOR GUESTS!!!

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

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

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

NOTE:

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

MENU

Main course

Zeera rice
Malai kofta

Side Dish

Channa Daal

Corn-potato Sabzi

Accompaniments

Raita

Salad

Green chutney

Dessert

ice-cream

and Tea

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

ZEERA RICE

INGREDIENTS

2 TSP CUMIN SEEDS

1/2 CUP ONION (FINELY CHOPPED)

2 CINNAMON STICKS

5-6 CLOVES

7-8 BLACK PEPPERCORNS

2 BAY LEAVES

4 CARDAMOM

2 CUPS RICE

SALT TO TASTE

STEPS OF PREPARATION

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

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

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

4.Serve hot.

MALAI KOFTA

Inspired by Sia's malai kofta

INGREDIENTS

FOR KOFTAS:

1 CUPS PANEER (GRATED)

1/2 CUP GREEN BEANS

1 LARGE CARROT

2 POTATOES (BOILED AND MASHED)

1 MEDIUM ONION (FINELY CHOPPED)

2 GREEN CHILLI (MINCED)

1 TBSP CORIANDER LEAVES

3 GREEN CHILLI (MINCED)

4-5 TBSP CORN FLOUR

11/2 TSP GARAM MASALA

6-8 ALMONDS (CHOPPED)

SALT TO TASTE

1 TSP RED CHILLI POWDER

Oil (TO DEEP FRY)

FOR GRAVY

2 ONIONS

1 INCH GINGER

3-4 GARLIC CLOVES

1 CINNAMON STICK

1 TSP CUMIN SEEDS

A PINCH OF ASAFOETIDA(HEENG)

3 CLOVES

3 GREEN CARDAMOMS

4-5 LARGE TOMATOES, PUREED

1 TBSP ALMOND

¼-1/2 CUP FREASH CREAM

1-2 TSP GARAM MASALA

1/2 TSP SUGAR

SALT TO TASTE

½ TSP TURMERIC

½-1 TSP RED CHILLI POWDER

1 TBSP DRIED FENUGREEK LEAVES (KASURI METHI)

STEPS OF PREPARATION

FOR KOFTA

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

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

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

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

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

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

FOR GRAVY

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

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

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

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

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

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

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

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

CHANNA DAL

INGREDIENTS

1 CUP CHANNA DAL

SALT TO TASTE

1 TSP RED CHILLI POWDER

1 TSP TURMERIC POWDER

5-6 BLACK PEPPERCORNS

1 BAY LEAF

3-4 CLOVES

2 CINNAMON STICKS

FOR TEMPERING

1 SMALL ONION (CHOPPED)

2 GREEN CHILLI

1/2 TSP CUMIN SEEDS

1 TSP GINGER/GARLIC PASTE

1 ROMA TOMATO (CHOPPED)

CORIANDER LEAVES

STEPS OF PREPARATION

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

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

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

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

CORN-POTATO SABZI

INGREDIENTS

2 POTATOES (BOILED AND CUT IN TO SMALL CHUNKS)

1 CUP SWEET CORN KERNELS (MICROWAVED)

SALT TO TASTE

1/2 BUNCH MINT LEAVE1 TOMATO (CHOPPED)

1/2 TSP MUSTARD SEEDS

HANDFUL OF CHOPPED CORIANDER LEAVES

1 TSP RED CHILLI POWDER

1 TSP GARAM MASALA

STEPS OF PREPARATION

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

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

3.Garnish with coriander leaves and serve hot.

RAITA

INGREDIENTS

1 1/2 CUPS YOGURT

SALT TO TASTE

1 TSP CUMIN SEEDS

5-6 BLACK PEPPERCORNS

STEPS OF PREPARATION

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

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

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

GREEN CHUTNEY

I blogged about it here.

GO HEALTHY: STIR-FRIED VEGETABLE

INGREDIENTS

1/2 CUP KIDNEY BEANS

1 CARROT (CUT IN SMALL STRIPS)

1 SMALL WHITE ONION (FINELY SLICED)

1/2 CUP SWEETCORN KERNELS

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

2 TBSP SOYA SAUCE

1 TBSP HOT CHILLI SAUCE

SALT TO TASTE

1 TSP RED CHILLI POWDER

1/2 TSP TURMERIC

1-2 TBSP OIL

STEPS OF PREPARATION

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

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

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

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

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

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

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

NOTE:

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

TIME SAVING: QUICK POTATO SABZI!!

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

INGREDIENTS

2 POTATOES

1/2 MEDIUM ONION

1/4 TSP ONION SEEDS

1/4 TSP MUSTARD SEEDS

1/4 TSP CUMIN SEEDS

SALT TO TASTE

1/2 TSP RED CHILLI POWDER

1/2 TSP TURMERIC POWDER

1 GREEN CHILLI (MINCED)

1/4 TSP CUMIN POWDER

1/4 TSP CORIANDER POWDER

HANDFUL OF CORIANDER LEAVES

1 TBSP OIL

STEPS OF PREPARATION

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

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

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

4.Add chopped coriander leaves and serve hot.

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

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

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

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


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

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





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

INGREDIENTS

1 ONION (SLICED)

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

1 ASPARAGUS

1 CARROT

1 TOMATO (SLICED)

HANDFUL OF SPRING ONIONS

1 EGG (WELL-BEATEN)

1/2 CUP GREEN BELL PEPPER (CUBED)

HANDFUL OF CILANTRO

1 TSP CUMIN SEEDS

2 CINNAMON STICKS

3 CLOVES GARLIC (GRATED)

1 INCH PIECE OF GINGER (GRATED)

SALT TO TASTE

1/2 TSP RED CHILLI POWDER

1/2 TSP CUMIN POWDER

1/2 TSP GARAM MASALA

5-6 BLACK PEPPERCORNS

1TBSP SOYA SAUCE

1-2 TBSP CORNFLOUR+ 1/2 CUP WATER

2 CUPS WATER

STEPS OF PREPARATION

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

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

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

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

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

A HIT COMBO :ALU CHANNA TARKARI

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,

1. I am sending this dish to MLLA fame girl Susan here.
2. The WYF:breakfast event here.
3. '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.

SCRAMBLED PANEER

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

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!!!

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:

• Srivalli (Spice your life)
• Kamalika (Janaki's kitchen)
• Apu (Annarasa)
• Susan (The well-seasoned cook)
• Ruth (Once Upon A Feast )
• Dee (Ammalu's kitchen)
• Dk (Chef in you)
• Humaira (Humaira's food passion)
• Pari (foodelicious)
• Anam (Grumbly in my tumbly)
  

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

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.