Aish El Saraya

Hi friends, again after a long break I'm here.Was busy with many things and climate change made me a little sick.Now Alhamdulillah everything fine.
Ramadan Kareem to all.I know its late still half way more to go.
Today I'm posting a lebanese sweet dish which is very easy and yummy one which can be made with a very few ingredients.
As my base stuck to the pan a little bit I served it in glasses still it tatses yum.Otherwise we can cut in pieces and serve.This is a very good dessert after a heavy meal or at the time of iftar also.

Now to the recipe:

Ingredients:

For The Base:

Bread slices to cover the base
1C Sugar
3/4C Water
1 tsp Rose water
1 tsp Lime juice

For the Cream:

1/2ltr Milk
1tin Condensed milk or sugar as per taste
1/2C Fresh cream
5 to 6tbsp Cornflour
2tsp Rose water

Crushed Pisthachios for topping

Method:

For The Base:

1.Remove the sides of the bread slices and toast the bread.
2.Now prepare the sugar syrup by boiling the sugar and water together.
3.Once it is thickened add the lime juice and rose water.
4.Allow it to cool.

For The Cream:

1.In a pan mix milk and cornflour.
2.Add condensed milk and cream to this and heat the milk mixture.
3.Boil it till it is tick and creamy.
4.Now add the rose water to this and mix well.
5.Keep aside till it cools a little bit.

Assembling :

1.Grease a dish arrange the toasted breads as a base.
2.Pour the cooled sugar syrup all over the bread let it sit for 2 mins for the bread to get soaked with the syrup.
3.Now pour the milk mixture over the bread base.
4.Garnish with a lot of crushed pistachios.
5.Set in the fridge for 4 to 5 hrs.
6.Serve cool.

Kala Chana Bhuna

Hi friends this recipe I kept for last month's MFB challenge but couldnt post it.So thought will post it today.
Actually I have a nostalgic feel with this recipe.My dad used to make this during ramadan for iftars.those days we used to enjoy this for iftars as this was my dad's dish.When I was searching for bangladeshi recipes as it was the challenge, saw this and thought will make this.My dad don't use potatoes but in this original one potatoes are used and I cooked with potatoes.I usually cooks this with out potatoes.Very simple and comforting dish.

Now to the recipe:

Ingredients:

1c Cooked black chickpeas(Chana dal)
1large Potato
1large Onion
1 Tomato
2 or 3 Green chillies
1tsp Ginger garlic paste
1/4tsp Turmeric powder
1/2tsp Red chilly powder
1/2tsp Cumin powder
1/2 tps Garam masala powder
Salt
Oil
Mustard seeds
2 pc Bay leaf
Few Dried red chillies
Curry Leaves
Coriander leaves for garnishing

Method:

1.Soak the chickpeas for few hrs or overnight.
2.Once it is soaked well drain the water and wash well.Now pressure cook it with salt and water.
3.Cook it till it is soft.And once cooked well drain the excess water and keep aside.
4.Now in a pan heat oil and splutter the mustard seeds.Add dried red chillies,bay leaves and curry leaves.
5.Now add the chopped onions and saute well.

6.Add the ginger garlic paste,chopped green chillies and saute till the raw smell goes off.
7.Now add the powder spices and mix well.
8.Now add the chopped tomatoes and saute till tomatoes are soft.
9.Now add the diced potatoes.Pour little water and cook till it becomes soft.
10.Once it is soft add the cooked chickpeas and mix well.
11.Heat it till the mixture dries up.
12.Garnish with chopped coriander leaves.
13.Serve hot.
14.Can have it as it is or as a side dish also.

Carrot Pola Guest Post For Yummy Food

Hi all.....Ramadan Kareem to all...Hope all are doing well.Wishing you all a blessed Ramadan.

This is a guest post for Lubna's blog Yummy Food.I'm so happy to do this post.I have got the oppurtunity all these years to do guest post for her Ramadan event Joy From Fasting To feasting.

Thank you Lubna For giving me this chance again.I'm doing Carrot Pola this time.

For the recipe of Carrot Pola do drop to Lubna's blog..

Chemmeen Unda Puttu Or Prawns Dumplings

Today I'm posting a very traditional kerala dish made with prawns filling in rice flour dough....This is a very tasty and easy dish for a tea time or for dinner too...

Now to the recipe..

Ingredients:

For Masala Filling:

350 gms Prawns
2 tsp Red chilly powder
1/4 tsp Turmeric powder
1/2 tsp Fennel seeds powder
1/4 tsp Garam masala powder
1 large Onion
1.5 tsp ginger garlic paste
2 green chillies 
1 small Tomato
3 tsp Coconut oil
Coriander leaves
Salt

For Rice Flour Dough:

1.5 c Rice flour
2 c Boiling water
1 tsp Oil
Salt
1 c Grated coconut for rolling

Method:

Preparing Masala:

1.Clean the prawns well and cut into small pcs.
2.Marinate with red chilly powder,turmeric powder and salt.
3.In a pan heat oil put the chopped onions and saute well.
4.Add the ginger garlic paste and crushed green chillies and saute well.
5.Add the chopped tomatoes and mix well till it becomes soft.
6.Add the marinated prawns and mix well.
7.Add the fennel seed powder and garam masala powder and mix well.
8.Cook till the prawns are done.
9.Add the chopped coriander leaves and mix well.Keep tis aside.
10.Adjust the salt as per taste.

Preparing Dough And Filling:

1.Boil the water with salt.
2.Pour this water to the measured rice flour in a bowl.
3.Add the oil amd knead the dough well.
4.Now take out small balls out of this dough.
5.Make small discs and keep a small amout of prawn filling in this and close it and roll it well without cracks.
6.Now roll each balls in grated coconut.

7.Now steam this ball till done.
8.Serve hot...

Kalthappam

This is a famous malabar snack....this snack is made with raw rice and jaggery....very tasty snack with hot hot tea!!! This is made for iftars...I know I'm late to post this recipe..still u can make this for evening tea...many make this in cooker...I made this in a non stick vessel..

Now to the recipe...

Ingredients:

1 and 1/2 C Raw rice
1/2 C Grated coconut
1/4 C Cooked rice
1tsp Baking powder
2block Jaggery or more as per taste
1/4tsp Salt
1/4tsp Cardamom powder
Few cashewnuts and Raisins
4 Shallots
2tsp Ghee
1/4C Water

Method:

1.Soak the rice for 1 hour.
2.Melt the jaggery along with water and keep aside
3.Drain the rice and grind it in a mixer along with coconut, cooked rice and 1/2 c water.
4.The batter should not be too much runny or too much thick.
5.Now pour this batter into a bowl.
6.Strain the melted jaggery and mix with the batter.
7.Mix salt,cardamom powder and baking powder to the batter and mix well.
8.Now heat a pan and add ghee to it fry the shallot chopped, cashewnuts and raisins and keep aside.
9.Now in the rest of the ghee in the pan pour the batter and cook covered,
10.Keep it on high flame for 5 mins and then on low flame .
11.You can even keep a lid below the pan to avoid direct flame.
12.After 10 mins open the lid and spread the fried shallots cashewnut and raisins over this.

13.Close the lid again and  cook for 15 more mins or till done.
14.Off the flame and let it sit for 10 mins.
15.After that trasfer to another plate and cut into slices.
16.Enjoy kalthappam with hot tea...

Yoghurt Chickpea Salad

Almost we are in the end of Ramadan.....Alhamdulillah had very good days ...all are ready to welcome Eid al Fitr......
Today I'm posting a very healthy salad for iftar.

Ingredients:

1 tin Chickpeas cooked
1 tin Kidney beans cooked
1/2 c Sweet corn cooked
1 Cucumber
1 Onion
Salt
Pepper powder
5tbsp Yoghurt
1 small Kubus (pita bread)
Coriander leaves

Method:

1.In a bowl put chickpes,kidney beans,sweet corn,chopped onion,chopped cucumber.
2.Add salt,pepper powder and yoghurt and mix well.
3.Garnish with coriander leaves.
4.At serving time mix the pcs of kubus.
5.Enjoy this healthy salad.

Kerala Chicken Curry Guest Post For Yummy Food

Hi all..Ramadan is in its last 10 and Alhamdulillah had very fine ramadan this year so far......feeling very good..........Hope the same with u all too.........as said had fried free days till now....

This is a guest post done for Yummy Food....I'm doing guest post for the 4th yr for the event Joy From Fasting To Feasting IX....Thank u Lubna for giving me the opportunity again to do a guest post for u...She have a wonderful blog with sooo beautiful pictures of very yummy food.....

This is a kerala chicken curry which goes very well with any rotis or even with rice.....

For the whole recipe and method do drop into Lubna's blog....

Uzbul Zainab Or Sweet Cheese Rolls Guest Post For Yummy Food

Hi friends, this post I should have posted on 2nd July.This is the 3rd year I'm doing the guest post fo r her yearly Ramadan Event Joy From Fasting To Feasting VIII. 

Thank You Lubna of Yummy Food for giving me the chance to do the guest post this year too. 

This year I'm posting an arabic sweet Uzbul Zainab means zainab's finger.

Ingredients:

1 Pkt Samosa sheet

10 pc Triangular Cheese

Oil for frying

Maida and water mix for sticking the edge

For Sugar Syrup:

1C Sugar

3/4c Water

1/2tsp Rose water 

1/4tsp Cardamom powder

1/2tsp Lime juice

Method:

1.Defrost the samosa sheets.

2.Cut the triangle cheese into pieces.

3.Now in a in a pan boil the sugar and water till it becomes thick syrup.

4.Now add cardamom powder,rose water and lime juice.

5.Now take out each samosa sheet keep a pc of cheese on one small end of the sheet.

6.Cover it with the small ends and roll it to a small log.

7.Stick the end with maida paste.

8.Do the same with rest of the sheets.

9.Heat oil in a pan.
10.Fry this rolls in the oil till golden brown.(The cheese should be covered well otherwise it will melt in hot oil and if it oozes out it will splutter in the oil.So be careful of that).Drain out the excess oil.
11.Now dip each roll in the syrup and coat well and place on a plate.
12.Enjoy the rolls...

Recipe of this dish on Lubna's page 

Dahi Vada

Hi friend!!  Only few more days of fasting left.Last 10 days are really important for prayers..All are waiting for eid to meet the family and relatives..

This is an easy and comforting dish.This keeps body cool after many hours of fasting.We love this to have for iftars.We get vada mix from shops but here i made the vada too..

Ingredients:

For Vada:

1c Urad Dal
Salt
Oil For Frying

For Dahi:

1ltr Curd
1c Water
2 Green chillies
1med pc Ginger
Coriander Leaves
Sugar 
Salt

For Tempering:

Oil
Mustard seeds
Dry Red chillies
Cummin seeds
Curry leaves 
Red chilli powder to sprinkle
Coriander Leaves for Garnishing

Method:

For Vadas:

1.Soak the urad dal for few hrs.
2.Grind it with very less water.
3.The batter should b very thick.
4.Add salt.
5.Now heat oil and take out small balls out the batter and put into hot oil.
6.Fry till golden.
7.Now drain out excess oil and put the vadas into warm water for 5 mins.

For Dahi:

1.In a large bowl mix curd an water well.
2.Add the green chillies,chopped ginger,salt and sugar as per taste,coriander leaves and mix well.
3.Squeeze each vadas well from the water.
4.Put these to the prepared dahi.
5.Keep in fridge for the vadas to absorb the dahi.

For Tempering:

1.Before serving heat little oil add mustard seeds,cummins seeds and dry red chillies.
2.Add curry leaves and pour over the dahi vada.
3.Garnish with coriander leaves and sprinkle red chillies on top.
4.Enjoy the dahi vadas!!!!

Sending this entry to Ahlan Ramadan –The Healthy Way



And to Ramadan and eid recipes by The cooking doctor

Chicken Bread Rolls

Ramadan Kareem To All....We r in the first 10 of ramadan..I know I'm late to wish u all..Very busy days going on..Kids having vaccation.For iftar evryday will think not to make any fried items but as my both elder kids are fasting they need some fried items with chicken fillings.
Today i'm posting bread rolls with chicken filling...

Ingredients:

For filling:

1/2kg Boneless chicken
1 large Onion
5 cloves Garlic
1 small pc Ginger
1 Tomato
2 green Chillies
1/2tsp Red chilli powder
1/4tsp Turmeric powder
1/2tsp Coriander powder
1/2tsp Garam masala powder
1/4tsp Fennel seeds powder
Salt
Chopped coriander leaves
Oil

For Rolls:

15 pc White or Brown bread
Cream cheese for spreading
2 Eggs
Bread crumbs
Oil for frying

Method:

Filling:

1.Cook the chicken and shred it.
2.In a pan pour little oil.
3.Add the chopped onions and saute till transparent.
4.Add ginger,garlic and chilly paste.
5.Saute well and add the spice powders one by one and mix well.
6.When the raw smell goes away add the chopped tomatoes.
7.When the tomatoes are soft add the shredded chicken and mix well.
8.Add salt as per taste and add the chopped coriander leaves.
9.Fry it for another 2 mins and off the flame.

 For Making Rolls:

1.Take each bread cut the 4 sides.Keep the sides for making bread crumbs.
2.Now with a rolling pin roll the bread to thin.
3.Spread some cream cheese on the bread and put 1 tbsp filling on this and roll the bread.
4.Seal both side by pressing it well.
5.Do the same with rest of the breads.

6.Now beat 2 eggs in a bowl.
7.In another bowl keep the bread crumbs.
8.Now dip each roll in egg and then in bread crumbs and keep aside.
9.Do this with all the rolls.
10.Heat oil in a kadai and fry these rolls till crispy.
11.Enjoy the chicken rolls..

This recipe goes to the event Ramadan and eid recipes by The cooking doctor

Luqaimat Or Dumplings

Luqaimat is a arabic sweet dish mainly made for iftars and special occasions.These are fried balls dipped in sugar syrup.This is traditionally served with date honey.Kids will surely love this sweet balls.

Now to the recipe..

Ingredients:

1 1/2c All purpose flour
1tsp Instant yeast
1 1/2tsp Sugar
3tbsp Yoghurt
1c Warm milk or Water
Salt 
Oil for frying

For Sugar Syrup:

1c Sugar
1c Water
1tsp Lime juice

Method:

1.In a bowl take warm water or milk and add sugar.
2.Sprinkle the yeast over this and let it sit for 5 to 10 mins.
3.In another bowl put the flour,yoghurt and salt.
4.Pour the yeast mixture to this and mix well.
5.The batter should not be so thick or so runny.
6.Let it sit for fermentation for 3 to 4 hrs.

7.By this time prepare the sugar syrup by boiling the sugar and water till slightly thickens.
8.Add the lime juice to the sugar syrup and keep aside.You can add some rose water also to this syrup.
9.Heat the oil in a kadai.
10.When the batter is fermented pinch small balls out the batter and put in to the hot oil and fry the balls till golden color.If the batter sticks to the hand wet the hand and do this.
11.Drain off  the excess oil.
12.Dip this balls in sugar syrup and take it out.
13.Serve warm.

Kozhi Nirachathu

This is a famous malabar dish.This is little time consuming dish but a real tasty dish.This can be served with chapathis or ghee rice.My version is not a baked one.I cooked the chicken in three stages.To make sure the chicken is totally cooked inside I did this way.

Now to the recipe:

Ingredients:

For Marinating And Frying:

1kg Chicken
1tsp Chilly powder
1/2tsp Turmeric powder
Coconut oil
Salt

For Gravy:

3 Large Onions
1 Large Tomato
6 Large cloves Garlic
1 Medium pc Ginger
2 to 3 Green chillies
1/2tsp Turmeric powder
2tsp Coriander powder
2tsp Kashmiri chilly powder
1tsp Garam masala powder
1/2 to 1tsp Fennel seeds powder
Coriander leaves
Curry Leaves
1/2c Water
Salt
Coconut oil

For Filling:

2 Hard boiled eggs
1 Onion
1/2 Tomato
1/4tsp Turmeric powder
1/2tsp Red chilly powder
Salt
Coconut oil

For Tempering:

5 to 6 Big Shallots
1/2tsp Broken Cashewnuts
1/2tsp Raisins
1 1/2tsp Ghee

Method:

Stage 1:

Cooking The Chicken:

1.Clean the chicken well and just apply a 1/4tsp turmeric powder and salt.
2.Cook this chicken in a pot with closed lid in little water for 15 to 20 mins.
3.After cooking let it cool for sometime.
4.Then apply the ingredients below marinating and keep it aside for sometime.

Stage 2:

Egg Filling:

1.Heat oil in a pan and saute the sliced onions.
2.When the onions are transparent add the powders.
3.Now add the tomatoes and mix well.
4.Add the salt.
5.Now when the masala is soft add the boiled egg and mix well.
6.Keep this aside.

Stage 3:

Gravy:

1.Heat oil in a pan and saute the sliced onions and curry leaves.
2.When the onions are transparent add the ginger garlic paste and green chillies.
3.Now add the spice powders and salt.Kashmiri chilly powder gives a very good colour to the gravy.
4.When the raw smell goes off add the chopped tomatoes.
5.When the tomatoes are soft add some water and close the lid of the pan and cook the gravy for some time and add some coriander leaves.
6.Off the flame and keep it aside.

Stage 4:

Stuffing and Frying:

1.In a large pan, heat 1/2c coconut oil.
2.Stuff  the 2 eggs along with the masala inside the chicken.
3.Fry the marinated and stuffed chicken till golden brown all the sides.

Stage 5:

Mixing:

1.Now add this fried chicken and little from the fried oil to the prepared gravy.
2.Mix well and and cook the chicken for 10 to 15 mins in the gravy with lid closed.
3.If the gravy is too thick you can add some more water.

Stage 6:

Tempering:

1.In a frying pan heat ghee.
2.Add the chopped shallots.
3.When it is browned add the cashewnut and raisins.
4.When everything is roasted add curry leaves and pour this over the chicken.
5.Garnish with coriander leaves.
6.Enjoy this with chappathis or ghee rice!!

Special Bread Toast

Hi Friends!!Ramadan Kareem To All!!!

This is the first time I'm participating for the event Joy from Fasting To Feasting.Thanks to Lubna Karim of Yummy Food to give me the chance to give a guest post for her blog.

This is an easy bread toast with a twist.Mostly we make sweet bread toast.This is not sweet one a little spicy one.Kids will surely like this bread toast.Please have a look at this Special Bread Toast post at Lubna's space too...

Now to the recipe...

Ingredients:

5 Slices Bread
2 Large eggs
2 tbsp Leftover chicken filling
A hand full of coriander leaves
Salt
Pepper powder for more spicy
Ghee 

Method:

1.Cut the bread slices into triangular pieces.
2.In a blender put the eggs,chicken mixture,coriander leaves and salt as per taste and pepper powder if using.
3.Blend all together till smooth.
4.Now pour this to a vessel.
5.Heat the pan and apply some ghee.
6.Dip each slice in the egg chicken mixture and toast it on the pan.
7.Toast it till both the sides and light brown and the egg is cooked.
8.Serve hot with tea!!

Kaya Pola

This is a famous tea time snack in malabar side.Very easy to make and good for kids too.Thisis also called Mutta Marichathu.We can make this on stove top and even bake this.

Ingredients:

2 Large Kerala Bananas
5 medium sized or 4 large Eggs
8 to 10 tbsps Sugar
1/2 tsp Cardamom powder
1/4 c Milk
10 to 15 Cashewnuts broken
1 tbsp Ghee

Method:

1.Cut the bananas in lenght wise not so thick or so thin.
2.In a frying pan heat ghee and fry the cashewnuts and keep aside.
3.In same ghee saute the cut bananas til light golden color.
4.Keep this aside.
5.In a bowl lightly beat eggs,milk,sugar and cardamom powder.
6.Mix the fried bananas to this egg mixture.
7.Pour this to the same frying pan and spread evenly.
8.Put the fried cashewnuts all over.
9.Cook covered on very low flame for 15 to 20 mins or the centre is fully done.

10.You can  also bake this in the oven ,grease a tin and pour the mixture to the tin.
11.Cover the tin with foil.
12.Bake at 180 degree c for 15 to 20 mins or till done.
13.Take out when done and allow it to cool slightly.
14.Cut and serve.