Honey and Sesame Chicken

My new neighborhood has a lot of big old trees and hence is home to different species of birds. Bird watching has become my new pastime. I have spotted kingfishers,rock doves,white doves,parakeets,mynas,koels,crows,bulbuls and a few others I couldn’t identify. There is a pair of red vented bulbuls who are trying to build a nest by my window. I can watch them working real close  because I guess they cannot see me through the tinted glass. And last week there was a lovey ‘dovey’ couple who decided to lay their eggs on the window lintel,raise and tutor their offspring one of whom wanted to test it’s newly acquired skills by pecking a giant harmless rooster who my daughter has fondly named Red Beard. It was funny watching the plump baby dove trying to scare ol’ Red Beard who conveniently chose to ignore it.

Then there was the mystery of the missing milk packets.Our CCTV caught a little monkey pick up our milk packet left by the milkman, make a tiny hole in it and sip it in style without spilling a drop. It was soon chased away by a monkey mom with it’s pillioning baby, who snatched the other milk packet and escaped to the nearby mango tree.I guess they picked a few mangoes too on the way and made a mango milkshake 😉

Now you can understand what or who is keeping me away from my blog though my gallery is full of food pics which are asking to be posted.

Now it’s eight in the evening and there is nothing much happening around so I decided to post this recipe of Honey and Sesame chicken I made a few days back.

This dish is delicious with a little crunch coming from the sesames and the peppers.It can be eaten with rice,noodles,pasta or as a kind of gyro filling.

Honey and Sesame Chicken

Ingredients Set 1:

  • 400 g boneless chicken pieces
  • 1 tbsp. cornflour
  • 1 egg white
  • 1 tsp. red chilli sauce
  • 1/2-1 tsp. paste of red chillies(optional)
  • 2 tsps. soy sauce
  • salt to taste
  • Oil for deep frying

Step One

  1. Marinate the chicken with all the above ingredients for at least an hour.
  2. Deep fry the chicken and place them on a kitchen paper towel to soak up the excess oil.

Ingredients Set 2:

  • 2 tsps. garlic paste
  • 4 chopped spring onion whites
  • 2 tsp. tomato ketchup
  • 2 tsp. red chilli sauce
  • 2 tsp. soy sauce
  • 2 tsp. honey
  • a pinch of salt
  • 1-2 tsp. sesame seeds (lightly roasted if you prefer)
  • half each of red,yellow and green peppers cubed
  • 1 tbsp. oil

Step Two

  1. Place a wok on medium heat.
  2. Pour the oil in it.
  3. Put the garlic paste in the wok and saute for half a minute.
  4. Add the onions and saute further.
  5. Now add the bell peppers and keep sauteing.
  6. Add the sauces, fried chicken and honey in quick succession.
  7. Remove from heat and arrange on a platter.
  8. Sprinkle sesame seeds on top and serve immediately.
  9. Enjoy with family and friends.

 

Jordanian Chicken with pomegranate molasses and Mujaddara-Jordanian rice with lentils

Jordan,a Hashemite kingdom on the banks of river Jordan is a country rich in cultural heritage and paleolithic remains. My son along with his work friends had a mini weekend vacation to this exotic country. They visited the ancient red city  Petra- a wonder of the world and Jordan’s most valuable treasure, the famous Dead Sea which has no life in it because of high salinity, Wadi Rum-Valley of the Moon formed of sandstone and granite,Amman-a capital city spread over 19 hills , camped in Dana-a quaint old stone village and enjoyed the local food prepared by Bedouins.

Petra-Wonder of the World
Theater at Petra
Dana village
Stone cottage at Dana
Sunset at Wadi Rum

 

Local Jordan food

Jordanian cuisine is famous for its meats,baking,grilling,olive oil ,Sumac and blend of spices like Za’atar. Mujaddara is a rice and lentil casserole garnished with caramelized onions. There are different versions of Mujaddara. The one I have tried is simple and easy to make and needless to say delicious. It can be simply eaten alone or paired with yogurt or some flavorful roasted Jordanian chicken.It makes a wonderful meal.

Jordan Roast Chicken

  • Servings: 4
  • Time: 30mins
  • Difficulty: easy
  • Print

Ingredients:

  • 4 chicken pieces( breasts and thighs)  with skin 
  • 1 tsp ground cardamom
  • 1 tbsp sumac
  • salt to taste
  • 2 tbsp olive oil
  • 1/2 tsp. red pepper flakes
  • 1 cup pomegranate molasses
  • 1 cup chicken stock
  • 1 tsp. dried thyme 
  • pomegranate arils for garnish
  • fresh chives/spring onions, chopped fine for garnish

Method:

  1. Preheat oven to 350ºF or 180ºC
  2. Rub the chicken pieces with a mixture of salt,sumac and cardamom making sure the seasoning reaches under the skin.
  3. Heat a skillet and add olive oil in it. Place the chicken pieces with skin side down.
  4. Sear the chicken for 5 minutes on each side on medium heat.
  5. Remove chicken from the pan and keep aside.
  6. In the same pan add chicken stock,pomegranate molasses and thyme. Bring to a boil while scraping and stirring it.
  7. Let the sauce reduce to half.
  8. Now add the chicken pieces and coat them with the sauce.
  9. Put the chicken along with the sauce in an ovenproof dish/baking tray and roast for 15 minutes.
  10. Serve with the reduced sauce and garnished with pomegranate arils. Enjoy…

Mujaddara-A flavorful Jordan rice and lentil casserole

  • Servings: 4
  • Time: 45 mins
  • Difficulty: easy
  • Print

Ingredients:

  • 2 cups white rice(soaked in hot water for 30 minutes)
  • 2 cups brown lentils(soaked overnight in water, drained)
  • vegetable oil
  • ½ cup vermicelli noodles (fried golden in a teaspoon of oil)
  • 1 kg  onions( thinly sliced and fried golden)

Method:

  1. Place the lentils in a cooking pot with 4 cups of water.Bring to the boil and simmer, uncovered, over medium heat for 15 minutes.
  2. Add the drained rice, fried vermicelli and half of the fried onions to the  lentils pot and stir. Add salt. Cover with a lid slightly ajar and cook over low heat for 30 minutes or until the rice is tender. Check halfway through to see if you need to add more water. Remove from the heat and allow to rest, covered, for 10 minutes.
  3. Place the lentil and rice mixture on a large serving platter and scatter over the remaining fried onions to serve. You can serve hot or at room temperature.
  4. You can serve it alone,with yogurt or with the Jordan roast chicken.

Recipe Courtesy: sbs.com

Enjoy this delicious platter from Jordan in the comfort of your home.

 

Strawberry and Orange Sorbet- A Royal Palate Cleanser

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Hyderabad fondly known as the ‘Pearl City’ is an enchanting land of heritage monuments,forts,palaces, lakes, museums, gardens, software parks and more importantly a delectable cuisine fit for the kings. The once princely state was a kingdom of the wealthy and powerful Qutubshahi and Asafjahi rulers. The relics of their glorious rule can still be seen all over the city.

We recently had a chance to visit the beautiful Falaknuma Palace where one of my close relatives got engaged in true royal style. Falaknuma which means ‘like the sky’ is a grand palace built by the Prime minister of Hyderabad Viqar Ul Umra between 1884 and 1893. It was built in the shape of a scorpion with two stings and is a rare  blend of Italian and Tudor architecture. The palace which was the Prime minister’s dream project was used as his private residence until in 1897,he decided to extend an invitation to the then ruler of Hyderabad, Mehboob Ali Pasha Nizam VI. The ruler liked it so much that he stayed there for almost a month. The Prime minister had to offer the palace to the ruler as a gift. But the Nizam was a grand man and he paid a huge amount for the palace and bought it.The palace remained as the private property of the Nizam family, and was opened to the public,not until 2000.

Falaknuma Palace
Falaknuma Palace

The state reception room is one of the palace highlights where the ceiling is decorated with frescoes and gilded reliefs. The ballroom contains a two-ton manually operated organ said to be the only one of its kind in the world.

State reception room

The Falaknuma Palace also has the largest collection of Venetian chandeliers, with 40 138-arm Osler chandeliers in the halls.

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The palace has a huge 108 ft long 101-seat dining hall, considered the largest in the world, and the Durbar Hall, embellished with intricately carved wooden ceilings, parquet flooring, walnut furniture and handcrafted mirrors. And the tableware was made of gold and crystal.

Dining hall

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Our dinner menu was neatly rolled up and placed on individual plates

“The library at Falaknuma Palace is as majestic as Windsor Castle’s library in England. Modeled after Windsor Castle’s library, it treasures a large collection of rare manuscripts and books from the Nizam’s repertoire. The billiards table in the billiards room is one of the two pieces of its kind. The other is at the Buckingham Palace in London.”

Library
Library

The bride and the groom arrived in royal style in a  horse drawn carriage.And when everything was so ornate and opulent,how could the food be left behind.The grandeur of the elaborate spread was borrowed from the days of the legendary Nizami feasts.The dinner   in the stunning Durbar hall bedecked with Belgian chandeliers was served with utmost care and  carried with it the sumptuousness and royal splendor of the bygone era.

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Our Dinner Menu

Our dinner menu was neatly rolled up and placed on individual plates,so that we knew what was being served and what was coming up next. If you can see on the menu there is a course named ‘Waqfa’ which means a pause or interval between something. We were served Strawberry and lemon sorbet as a palate cleanser in this course.

A palate cleanser is mainly served for the purpose of clearing the taste buds of one taste from a previous food to prepare for a new one. Sorbets are considered as the traditional palate cleansers because of their tart and clean flavors.

Strawberry and lemon sorbet served at the palace
Strawberry and lemon sorbet served at the palace

The whole experience was mesmerizing and enchanting. We felt no less than royalty.After coming back home I tried to make the Strawberry Sorbet at home which was quite close to the one we had at the palace.

My home made sorbet
My home made sorbet

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Recipe: Strawberry and Orange Sorbet

You can make it in an ice cream maker or simply freeze it in a shallow container.

Step One:

  • 900g strawberries hulled , pureed and strained
I used 2 such packs
I used 2 such packs

Step two:

  • 1/3 cup orange juice
  • 1/3 cup lemon juice

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Step three:

  • 1 cup sugar
  • 2 cups water

Put the water and sugar in a saucepan and bring to a boil. Keep stirring and cook for 5 minutes.

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Step four:

Blend the strawberry puree,orange and lemon juices with the sugar syrup. Cover and cool in the refrigerator for a couple of hours.

Step five:

Now either churn it in an ice cream maker or if you don’t have one, simply place it in an airtight food grade plastic container and freeze it. Stir it every hour for at least six hours for a smooth texture.

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Enjoy this delicious sorbet as a palate cleanser between different courses of a meal or simply as a dessert.

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Stuffed Tangdi Kabab

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Hello Everyone! First of all I am sorry for disappearing from the blogging world. It is three whole months.I have been super busy doing up our new place and then moving in.Everything had to be done from scratch and that took a lot of  time and patience.Those who have experienced building a home in India know exactly what I mean.Coordinating between different sets of workers,electricians,plumbers,carpenters,painters is a huge task. It is easier to buy a ready made place but we didn’t find one which suited our requirements.But all the hardwork was well worth thankfully.And well! If someone needs some construction or interior advice, I am just a blog away 😀  (I hope my absence will be excused now)

So much has happened while I was away. The world got trumped and India got demonetized. Well! Well! Now that I am back I will see what can be done.

Meanwhile just relax and enjoy this deliciously easy recipe. ‘Tangdi’ is a hindi word referring to the chicken drumstick. Tangdi kebab is a succulent appetizer quite popularly served in Indian restaurants. It is marinated and traditionally grilled in charcoal ovens. Stuffed tangdi kabab is an interesting variation of the original recipe. Moreover it can be easily made at home in a regular oven. The chicken legs are marinated,stuffed and baked in a way that they are subtly spiced but very flavorful,juicy and melt in the mouth.

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Recipe:Stuffed Tangdi Kabab

Ingredients for Marinade

  • 8 chicken drumsticks(legs)
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  • 1 tbsp. lemon juice
  • 1 tsp. garam masala powder*
  • 1/2 tsp. black salt (omit if unavailable)
  • salt and pepper to taste
  • saffron strands soaked in a teaspoon of water/yellow food color

Step One: 

  1. Wash the drumsticks and pat dry. With a sharp knife make a horizontal slit along the bottom half close to the bone in such a way that you can open the flap for stuffing.
  2. Mix all the ingredients and marinate the chicken in them.
  3. Leave aside for half an hour.

Ingredients for stuffing

  • 200g Minced prawns OR  grated Cottage cheese
  • 1 tbsp. fresh chopped coriander/cilantro leaves
  • 2 green chillies finely chopped
  • 1 tbsp. cashewnuts finely chopped(optional)
  • salt to taste

Step Two:

  1. You can choose between prawns and cottage cheese for the filling.
  2. In a mixing bowl add prawns or cottage cheese.
  3. Add all the other ingredients and mix well.
  4. Open the flap of each chicken leg and gently stuff with the mixture.
  5. Refrigerate for 15-20 minutes.

Ingredients for the coating

  • 2 tbsp. greek yogurt/hung curd
  • 4 tsp. grated cheese
  • 4 tsp. cornflour
  • 1 tbsp. melted butter

Step Three:

  1. Preheat the oven to 375ºF or 190ºC.
  2. Mix all the coating ingredients and coat each drumstick with it.
  3. Brush a baking tray with melted butter and place all the chicken drumsticks on it.
  4. Cook on the middle rack for 15-20 minutes. Check with a skewer to see if they are done. The juices should run clear. Otherwise continue for another 10 minutes.
  5. Brush with melted butter and broil for 5-10 minutes for a beautiful  glaze.
  6. Serve hot with onion rings and a lemon wedge.
  7. Enjoy

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A Big Thankyou:

A big thank you to all my friends,readers and well wishers who enquired for me, who missed me and who kept sending me inspiring messages.

Special thanks to my sister in law who brought me a beautiful gift from Atlanta for my kitchen as an inspiration and reminder to get back to blogging.Thank you ❤   and I just can’t wait to try it.

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And I can’t forget to thank my gynaec friend who sent me a big jar of Cocoa for my baking experiments. Thanks Bil.

I have a lot to share with all of you. So please stay tuned and do keep visiting.

 

Penne Pineapple Apple Penne – PPAP Dessert

I have a Penne!

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I have a Apple!

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 Uh! Apple Penne!

I have a Penne!

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 I have a Pineapple!

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 Uh! Pineapple Penne!

I have a Penne Pineapple Apple Penne!

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All those who have seen this hilarious viral video know I have not gone crazy. Every other person around me is humming the PPAP song.It has been reportedly viewed over 25 million times and leaves it’s viewers in splits.For those who somehow missed the bizarre sensation check this out. It can leave you either amused or irritated, but one thing is for sure it won’t leave you for the rest of the day:

People are making parodies of the PPAP song. So I thought I will try something else and make a dessert out of it. Because….I have a Penne! I have a Apple!  I have a Pineapple…I threw them all together and… Uh! I now have a Penne Pineapple Apple Penne dessert. Beaming over a slice to Piko-Taro.

If you want to be a part of this crazy sensation make a note of this  crunchy and delicious dessert I came up with. I mixed the pineapple in the batter but flavored the apple slices with lemon and cinnamon and layered them on the top and baked it till the crust became golden and crunchy. The dessert looked very pretty when sliced. It tastes best when eaten warm.

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Ingredients for batter:

  • 350g penne pasta
  • 6 eggs
  • 1 cup sugar
  • 1 cup cottage cheese crumbed
  • 1 cup cream cheese
  • 1 and 1/2 cups greek yogurt+1/2 tsp.baking soda OR 2 cups sour cream
  • 1/4 cup melted unsalted butter
  • 1 cup tinned Pineapple  chopped
  • 1/2 tsp. vanilla essence

Ingredients for crust:

  • 1 apple thinly sliced
  • juice of half a lemon
  • 2 tsp. cinnamon powder
  • 2 tbsp. sugar
  • 1-2 cups cornflakes crushed

Method:

Heat water in a large pot. Add 1/2tsp. salt. Cook the penne pasta till aldente. Strain,run cold water over it and keep seperately.

Preheat the oven to 180ºC.

In a bowl put all the ingredients required for batter and mix well.

Grease a baking dish with butter and pour the batter into it.

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In a microwaveable bowl put a glass of water,apple slices and lemon juice. Heat in microwave for 3 minutes. Take the apple slices out of the water gently and place on a kitchen towel to remove extra moisture.

Spread crushed cornflakes on the batter.Arrange the apple slices over the cornflakes. Sprinkle sugar and cinnamon all over.

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Bake for approximately an hour or until the crust is golden and the knife comes out clean.

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Serve warm and enjoy….

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Basbousa- Traditional Middle Eastern baked dessert andGod!I love the Sun too

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Traditional middle eastern Dessert made with semolina

I know I said I am a pluviophile, a rain lover and waxed eloquent about the pleasure of watching the drizzle from an open window munching some delicious hot snacks and how it awakens our senses and the calm and peace which follows and all that…yes..yes..I said all of that in my recent post but I never asked for lashing,pounding,hammering,incessant rains. It has been raining cats and dogs(I would rather say cows and horses) continuosly for more than a week. My beautiful city Hyderabad is battered and inundated due to rains which broke a 16 year record and have brought normal life to a standstill. There is a flood-like situation with vehicles floating in the water in several places.A high alert has been sounded by the weathermen.Schools and several shops have been ordered to shut down.People have been asked to stay indoors until water receded to avoid traffic snarls.I will not post pathetic pictures here because that is not how I want you to remember my lovely city.

I still love the rains(light drizzles 😉 to be precise) as long as we stay indoors that is.And when it is raining and we are cooped up at home,the next best thing to do is? …….bake ofcourse….because as I said before the cool breeze carries the delicious aroma from the kitchen to every corner of your home making all it’s inhabitants ravenous and bringing them out of their rooms to see what the lady of the house is baking.

But what I am missing most is the sunshine. Because I need sunlight to click my food pictures. I can never get them right with indoor lighting.While my basbousa was baking in the oven my eyes were constantly shifting from the oven to the balcony(my favorite place to shoot )wishing the rain would stop.Luckily, by the time it came out of the oven it had stopped raining and the sun shone mercifully,though in bits and pieces from amidst the clouds. It refused to shine on my balcony so I had to scout for it on the terrace of my house. God! What we food bloggers do for the love of blogging.So whatever pictures I have for this post are the result of running with the tray and the camera to places where the sun mischeviously chose to shine on the terrace of my home while the hungry family anxiously waited on the lower floor.

My realisation no.1: Nothing in excess is good,not even something you love!

My realisation no.2: I love the rains, but I lovvve the Sun too!!

Coming to the muse, Basbousa is  is a native Egyptian and traditional Middle Eastern cake, made from semolina and flavored sugar syrup. It is also known as Revani (Turkish) Ravani(Greek/Persian)Harissa(Arabic)Namoura(Lebanese)and gabelouze(French)

I have found an ultimate recipe which can be made easily at home and is delicious.The internet is full of recipes for this traditional dessert. But if you like the look of it from the pictures,I will assure you of its taste. Don’t think twice. Just try it. It is best eaten warm like most baked goodies are. You can store whatever is left in the fridge after covering it with a plastic cling film. All you have to do is warm it up in your microwave whenever you feel like having a dessert.

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                   Basbousa Recipe

Ingredients for the cake:

  • 2 cups semolina 
  • 135g sugar 
  • 2tsps. baking powder 
  • 1 cup dessicated coconut 
  • 2 eggs
  • 2/3 cups butter melted
  • 1 cup yogurt
  • 2 tsps. vanilla essence
  • 12 blanched almonds vertically sliced in two halves

Ingredients for the syrup:

  • 2 cups sugar(a little less if you don’t like it too sweet)
  • 2 cups water
  • juice of 1/2 lemon
  • 1 tsp. orange water/rose water

Method:

  1. Mix all the dry ingredients except sugar and keep separately.
  2. Cream the butter and sugar.
  3. Add the eggs and mix well.
  4. Add the yogurt and the essence.
  5. Add the dry mixture and blend well.
  6. Butter and dust a baking dish.
  7. Pour the basbousa batter in it gently and uniformly.
  8. Keep this dish in the fridge for half an hour.
  9. Meanwhile preheat the oven at 374ºF/190ºC
  10. Boil sugar with water for approximately 10 minutes. Take off heat and add lemon juice and orange/rose water.
  11. Remove the dish from the fridge and run a pizza cutter through the batter which must have firmed a bit by now, in such a way that it is divided into diamond shapes. Diamond shape is the traditional way of serving Basbousa.
  12. Press an almond half into each diamond piece.
  13. Bake in the oven for 40 minutes.
  14. After 40 minutes  put the dish under broiler if required for an additional 8 minutes to get a beautiful golden brown hue.
  15. Remove from oven and pour the sugar syrup all over the cake.
  16. Enjoy warm with a cup of tea or coffee.

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Gosht ka Achaar- A delicious Eat or Store recipe

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How many times has it happened that you are on your way back home from work, both hungry and exhausted, looking blankly out of the window of your bus or car wishing there was something appetizing waiting for you at home and you didn’t have to cook.

It is exactly in such days that this mouth watering,tongue tickling,  to dive for bottle of gosht ka achaar comes in handy. You can eat it with steaming hot rice, leftover rice warmed up in a microwave or most kinds of breads. You can make it and store it in an airtight container. It should last for atleast a week in cool temperature (maybe even more) and for more than a month in the fridge. It can be made with lamb or chicken. Please note that this recipe is just medium hot.You can also make this with less heat according to your taste.

There are certain foods whose sight and aroma tantalize our tastebuds and makes us instantly crave for them. Gosht ka achaar is one of those. Don’t hesitate.Just make it and store it in small bottles. Take a few along next time you plan a weekend trip or pack a few for your son or daughter who are staying in a hostel and have to make do with unappetizing food.

Gosht‘ means meat and ‘Achaar‘ means pickle. This recipe works best with boneless lamb meat but you can try it with  chicken as well. The combination of spices in this recipe makes the meat succulent and flavorsome.The tip to keep this dish long lasting is buying fresh meat from the butcher. Traditionally the meat is not rinsed. But if you have to rinse it,make sure you pat it absolutely dry.

So this weekend,head to your local butcher and make him cut bite-sized pieces of boneless meat(lamb/chicken). Make a big batch of achaar and store it in small airtight glass containers. Keep them in room temperature for a week or in the fridge if you have made enough to last you for a couple of months. Enjoy with steaming hot rice or breads…

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Recipe: Gosht ka Achaar

Ingredients:

 

  • 700g (1.5 pounds) boneless lamb pieces cut in bite sized pieces
  • 4 bulbs garlic ground to paste
  • 1 and 1/4tsp. salt
  • 1/4 tsp.mustard seeds(rai)
  • 1/4 tsp. fenugreek seeds(methi)
  • 1/4 tsp. black caraway seeds(kalonji)
  • 1 and 1/2tsp. cumin seeds(zeera)
  • 8 curry leaves(karepak)
  • 2 tsp. red chilli powder
  • 3 tbsp. coriander powder
  • 1 and 1/2 tbsp. cumin powder
  • juice of 3 lemons
  • 2 cups vegetable oil
  • pinch of red food color

 

Directions:

  1. Pat dry the meat and marinate with salt and garlic paste for an hour.
  2. Heat 1 and 1/2 cups oil in a wok. Reduce the heat to low flame.
  3. Add mustard seeds, caraway seeds,fenugreek seeds,cumin seeds and curry leaves.
  4. When they start spluttering add the marinated meat and cook on medium heat till meat is tender and cooked. It should take about 5-8 minutes.
  5. In another pan pour the remaining 1/2 cup oil and heat it.
  6. When oil is hot,turn off heat and add 2 tsps. red chilli powder and food color.
  7. Add coriander and cumin powder.
  8. Add the fried meat and lemon juice.
  9. Toss well. Enjoy it warm with rice or bread.
  10. Let it cool before storing.

 

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A sorry and a thank you note:

I think I owe an explanation and an apology to all my readers and blogging friends for disappearing from the blogging radar for more than a month. I was caught up with jobs which required my immediate and full attention which left me with little time and energy to put up a post. I thank all my friends and readers who enquired for me and sent me ‘miss you’ messages. They really inspired me to get back to my favorite and stress busting hobby-blogging.

 

Chicken and Cheese Shots for a Pluviophile

 

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It’s raining once again.After a hot dry summer, it’s such a welcome change.Especially when you are at home watching nature’s beautiful gift through your open window,letting in the cool breeze and the fresh comforting smell of rain kissed earth.It seems to awaken all your senses and transport you into a state of calm and peace. The earthy scent of petrichor, the sound of tiny drops of rain on the windows, the feel of  the gentle breeze on the face, the sight of squeaky clean and green trees all around…I simply love it all. And what better way to enjoy the rains than munching on some delicious snacks while sipping on a mug of steaming hot tea or coffee.

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rain
pic courtesy:Google

It has been raining the whole of last week. Not the heavy paralysing kind but  light and pleasant one. I made Chicken and cheese shots on one such day to celebrate the rain. The cool breeze carried with it the delicious aroma of these chicken shots from the kitchen to the entire home making everyone hungry. The shots are small in size and it is recommended that you eat each shot whole. The flavors of the crunchy crust and the melting cheese kind of deliciously burst in your mouth and play on your tastebuds. If I have tempted you enough do make a note of the recipe and prepare these yummy chicken and cheese shots. You don’t have to wait for it to rain.You can eat them right now. Or better still, make a big batch,use some now and freeze the rest. Whenever you smell Petrichor, take them out of the freezer, thaw them and get your deep fryer ready because….. it will be raining soon 😉

 

Recipe for Chicken and Cheese shots

Ingredients for chicken mince:

  • 500g chicken breast
  • 2 spring onion
  • 5 cloves garlic chopped
  • 2 tsp. ginger chopped
  • salt to taste
  • 2 tbsp. vegetable shortening/ghee
  • 1/2 tsp. red chilli flakes
  • 1 tsp. paprika
  • 1/2 tsp. sugar
  • 1/2 tsp. baking soda
  • 2 egg yolk
  • 2 tbsp. water

For the breading station:

  • 1 Cup all purpose flour
  • 1/2 cup cornflour
  • 1 tsp. salt
  • 2 eggwhites
  • 4 tbsp. milk
  • 2 cups fresh breadcrumbs/nachos crushed

 For the filling:

  • 2 cups mozarella cheese shredded or a combination of your favorite cheeses
  • 2 tsp. oregano/Italian seasoning (recipe)

Step One:

  1. Pulse all the ingredients required for the mince together except eggyolk and water.
  2. Put the pulsed mince in a bowl and add egg yolks and water.
  3. Mix well. Cover with a cling film and keep it in the fridge for atleast half an hour.

Step Two:

  1. Keep the breading station ready.
  2. Mix flour,cornflour and salt in a bowl.
  3. In another bowl, whisk the eggwhites.
  4. Crush some nacho chips or take 2 cups of fresh breadcrumbs and place them in a third bowl.

Step Three:

  1. Shred the cheese and add Italian seasoning to it.

Step Four:

  1. Remove the mince from the fridge.
  2. Apply some oil on your palms.
  3. Take a teaspoon of mince on your palm and flatten it with your finger.
  4. Put some filling in the center and bring the edges of the mince patty together to make a small ball.
  5. Make balls with the rest of the mince similarly.
  6. Roll each ball in the flour mixture.
  7. Then dip them in the eggwhite batter.
  8. Finally roll them in the breadcrumbs.
  9. Deepfry them in medium hot oil till golden brown.
  10. Enjoy them hot with a cup of tea or coffee.

(Recipe Courtesy: bharatzkitchen.com)

 

 

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I didn’t know there was a word for a ‘rain lover’  for ‘someone who finds joy and peace of mind during rainy days’  – Pluviophile.

I am a Pluviophile….are you? 🙂

 

 

 

 

30 Ramadan Recipes for Iftar

Ramzan ul MubarakRamzan ul Mubarak

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Ramadan the 9th and holiest month of the Islamic calender brings with it a lot of cheer and blessings. It is a month of fasting, charity giving , self analysis and introspection. During this month, muslims across the world fast from dawn to dusk. The pre-dawn meal is called Suhoor or Sehri. After partaking this meal they abstain from eating or drinking till dusk.Apart from food and drink, muslims refrain from sinful behaviour like gossiping,back-biting,fighting,lying or cursing which negates the reward of fasting. People are encouraged to increase religious devotion by means of prayers and recitation of the holy Quran.The day long fast is broken after sunset with a date and a sip of water as was the tradition of the Prophet Mohammed (PBUH). This is called Iftar.After the sunset prayers a more elaborate meal is shared with family and friends.

Muslim women besides fasting,praying and their daily routine make delicious treats for Iftar and Suhoor for their families. Most of them would agree that preparing these special dishes is easier than actually deciding what to make. I have rounded up some interesting recipes which they can make easily for Iftar and enjoy with their families.

I am including 10 Non-veg snack recipes, 10 Vegetarian snack recipes and 10 Dessert and sweet snack recipes.

10 Non- Veg Snacks for Iftar

Mini Chicken Pizza Pies

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Chicken Mini Tarts

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Chicken Frankies/kathi rolls

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Cheesy Chicken Filo Parcels

Crispy outside.. soft and cheesy inside..

Chicken and Corn Samosa

Chicken and Corn Samosa

Chicken Pita Sandwich

Healthy and tasty pita sandwich stuffed with chicken and veggies

Bird’s Nest

Succulent mouth watering mutton kebab stuffed with a boiled egg.....

Gold Coins

Gold Coins...

Hyderabadi Haleem

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Chicken Fatayer

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10 Vegatarian Snacks for Iftar

 

Baby Corn Crepe Wrap

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Crunchy Quinoa Salad

Crunchy Quinoa salad

Crispy Baby Corn

Home made Crunchy Baby corn... Recipe to follow.

Veggie Ice cream bars

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Sweet and Savoury Canapes

Sweet and savory canapes

Sandwich Fritters

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Dahi Vada

Dahi Vada

Eggplant Rollups

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Eggplant Fingers

Left: fried Right: baked

Dominos Garlic Bread Sticks

Cheese Garlic bread- Domino's style

 

10 Sweet snacks and Desserts for Iftar

 

Turon-Banana Spring Rolls

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Mexican Churros

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Kunafa

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Cocktail Pudding

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Mango Bread Pudding

Warm slice of Mango bread pudding

Strawberries and Cream

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Blueberry Trifle

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Mango Pudding

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Chocolate Mousse

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Fruit and Nut Granola bar

Chewy healthy granola bar