Wednesday, February 23, 2011

Almond Cookies

Almond Cookies ... crispy and chewy. I made a few minor adjustments to the original recipe. These cookies were great. A perfect addition to your afternoon tea :) 

Sunday, February 20, 2011

Raisins and Coconut Slice

Raisins and Coconut Slice ... A tasty slice with a coconut base and raisins topping. It is so easy to make and uses basic ingredients. The original recipe was with sultana. I halved the recipe, only used 1/3 of the raisins, otherwise I just followed the recipe.

Friday, February 18, 2011

Shaljam Chicken Curry ( Turnips With Chicken )

Shaljam Chicken Curry ( Turnips With Chicken )

* Prep. Time : 15 minutes
* Cook Time : 35 - 40 minutes
* Serves : 4

Ingredients :
  • 250 gm. chicken
  • 500g turnips ( shaljam )
  • 1 medium onion, peeled & sliced
  • 125 gm. tomatoes, chopped
  • 1 tsp. ginger & garlic paste
  • 1 to 1 1/2 tsp. salt
  • 1 1/2 to 2 tsp. red chillies powder
  • 1/4 tsp. turmeric powder
  • 1 tsp. cumin seeds
  • 1/4 cup oil
  • 1/4 tsp. gram masala powder
  • 2 green chilies, thinly sliced
  • 2 tbsp. coriander leaves, finely chopped 

    Method :
    • Peel the turnips and cut them into thin slices.
    • Combine all ingredients ( except last 3 ingredients ) in a heavy based pot.
    • Cook for 25 - 30 minutes, or until the chicken is tender and the turnips have become very soft & mushy.
    • Mash the cooked turnips with the back of a ladle whilst stirring on medium high heat so that it is slightly mashed and curry leaves the oil.
    • Sprinkle garam masala, green chillies & coriander leaves.
    • Serve hot with Chapati / Naan / Paratha / plain boiled rice.
      Thank you for stopping by! Hope you enjoy the recipe!!!

      Monday, February 14, 2011

      Five Minute Chocolate Mug Cake

      Five Minute Chocolate Mug Cake ... Microwave Chocolate Cake ... Most Dangerous Chocolate Cake in a Mug!!! A proper chocolate cake made of butter and dark chocolate instead of vegetable oil and cocoa powder which really tastes good. As soon as I saw this recipe, was eager to give it a  try. I divided the batter in two mugs and microwaved one at a time. The result was wonderful, a little bit sweet though. I really loved this Mug Cake idea because my family doesn't like chocolate cakes but now I can easily make a chocolate treat for myself without having to bake a whole cake ... a perfect quick cake for my chocolate cravings :)

      Five Minute Chocolate Mug Cake

       Recipe Source 

      * Serves : 2

      Ingredients :
      • 50 gm. dark chocolate, coarsely chopped
      • 3 tbsp. butter
      • 4 tbsp. plain flour
      • 4 tbsp. sugar
      • 1 egg
      • 3 tbsp. milk
      • 1/4 tsp. vanilla extract
      Method :
      • Melt the butter and chocolate in a double boiler ( Microwave 1 1/2 minute, stirring after 30 seconds intervals ). Set aside to cool.
      • Add flour and sugar to a small mixing bowl, and mix well. 
      • Add the egg and mix thoroughly. 
      • Pour in the milk and mix well. 
      • Add the melted chocolate and vanilla extract, and mix again.
      • Pour the mixture in 2 large mugs.
      • Put the mug in the microwave and cook for 2 1/2 to 3 minutes at High.
      • Check after 2 1/2 minutes. It should be cooked (skewer test comes out with moist crumbs). It will continue to cook while standing.
      • The cake will rise and then sink.
      • Allow to cool a little, sprinkle some Icing sugar over the top or pour some melted chocolate over it and decorate with sprinkles.
      • Eat it straight from the mug with a spoon or tip it out onto a plate. 

      Sending this recipe to Any One Can Cook , Dish Name Starts With F Best 'Western' Dessert

      Thank you for stopping by! Hope you enjoy the recipe!!! 

      Sunday, February 13, 2011

      Fish Curry

      Fish Curry ... Fish in a tasty gravy. You can cook this with potatoes or without them. We usually use Rohu which is very popular in Pakistan, specially in Punjab province. It is a non-oily / white fish.

      Fish Curry 

      * Prep. Time : 15 minutes
      * Cook Time : 40 minutes
      * Serves : 6 - 8

      • 1 kg. fish pieces ( Rohu or any other variety )
      • 1/2 cup oil
      • 250 gm. onions, finely sliced
      • 250 gm. yogurt
      • 1 tsp cumin seeds
      • 1/2 tsp. fenugreek seeds ( methi dana )
      • 1/4 tsp. nigella seeds ( kalonji )
      • 3-4 cloves
      • 5-6 whole black peppers
      • 2 large cardamoms
      • 2" cinnamon stick
      • 1 tbsp ginger & garlic paste
      • Salt, to taste
      • 1/2 cup water
      • 2 medium potatoes, peeled & cut in large pieces
      • 1/2 tsp. garam masala powder
      • 2 tbsp. fresh coriander leaves

      • First sprinkle little salt on the fish and leave for 30 minutes.
      • Wash thoroughly in tap water. Keep aside.
      • Heat oil in a large wide pan over medium heat.
      • Add sliced onions and fry till golden brown.
      • Drain from oil, let cool a bit, then grind to a fine powder.
      • Combine yogurt and ground onion in a bowl and mix well.
      • Reheat oil in the pan.
      • Put in cumin seeds, mustard seeds, nigella seeds, cloves, black pepper, cardamom and cinnamon. Allow them to splutter for 10 seconds.
      • Add ginger garlic paste and fry for 15-20 seconds.
      • Add turmeric powder, red chillies and coriander powder and 1 tbsp water. Stir-fry for few seconds.
      • Quickly pour in the yogurt mixture, add salt and water.
      • Bring to a boil. Cook, covered, on medium heat until water is reduced.
      • Turn heat to medium-high, cook, stirring frequently until water dries out and the sides of the pan leaves the oil.
      • Now add potatoes and enough water to cook the potatoes.
      • Cook, covered until potatoes are done and no water left.
      • Add the fish in a single layer in the pan.
      • Simmer gently, spooning the sauce over the fish until it has just cooked through.
      • Add little water, if you want a thin gravy. Bring to a boil.
      • Sprinkle garam masala and garnish with fresh coriander leaves.
      • Serve hot with Naan / Chapatti.

      Sending this to the monthly event Dish Name Starts With : F , an event created by Akila of Learning To Cook

      Thank you for stopping by! Enjoy!!!

      Wednesday, February 9, 2011

      Milk & White Chocolate Cookies


      Milk & White Chocolate Cookies  ... Crispy, thin cookies made of basic cookies ingredients ( butter, sugar, flour ) with the addition of milk powder & custard powder. Baked and dipped in melted chocolate.
      I wanted to use the milk powder that was nearing its expiration date. I made a small batch as I just wanted to experiment. The taste was good, specially with the chocolate.

      Milk & White Chocolate Cookies

      * Prep. Time : 20 minutes
      * Cook Time : 10 minutes
      * Makes : 18 cookies

      • 1/8 cup unsalted butter, softened
      • 1/2 tbsp. sugar
      • 1/4 cup plus 1 tbsp. all-purpose flour
      • 1/2 tbsp. vanilla custard powder
      • 1/8 cup milk powder
      • White chocolate, melted

      • In a medium bowl, beat butter and sugar until creamy.
      • In a separate bowl, combine milk powder, flour and custard powder.
      • Mix into butter mixture until it comes together. 
      • Make a dough, cover with plastic wrap and chill for 15 - 20 minutes.
      • Preheat oven to 160 C. Line a baking sheet with parchment paper; set aside.
      • Remove dough from fridge, roll out on a lightly floured surface.
      • Using a star cutter, cut out stars and place on prepared baking sheet. 
      • Bake until lightly golden, for about 10 minutes.
      • Transfer cookies to a wire rack to cool.
      • When cool, melt white chocolate in Microwave or over a double boiler.
      • Dip the edges of the cookies into melted chocolate.
      • Leave to set on a baking paper at room temperature.

      Sending this to Any One Can Cook : Series 15 ( FB, WLI, WMT ), an weekly event by Umm Mymoonah

      This also goes to the event  Best 'Western' Dessert , by Priya of Now Serving 

      Thank you for stopping by! Enjoy!!!

      Sunday, February 6, 2011

      Koftay ka Salan ( Meatballs in Tomato Gravy ) and my First Award

      Meatballs made of ground meat and cooked in a delicious spicy gravy.

       Koftay ka  Salan ( Meatballs in Tomato Gravy )

      *  Prep. Time : 20 minutes
      *  Cook Time : 45 minutes
      *  Serves : 5 - 6

      For meatballs :
      • 500 gm. ground / minced meat
      • 2 tbsp. roasted chickpeas
      • 1 tsp. dessicated coconut
      • 1/2 tsp. poppy seeds
      • 1/4 tsp. garam masala
      • 1 tsp. ginger garlic paste
      • 1 tsp. salt ( or to taste )
      • 1 1/2 tsp. red chillies powder
      • Pinch of nigella seeds, optional
      • 1 tsp. coriander seeds, crushed
      • 1 small onion, finely chopped
      • 2 tbsp. fresh coriander leaves,chopped
      • 2 green chillies, finely chopped

      For gravy :
      • 1/2 cup oil
      • 200 gm. onions, thinly sliced
      • 200 gm. tomatoes, chopped
      • 1 tbsp. cumin seeds
      • 1 tbsp. ginger garlic paste
      • 6 - 8 black pepper,whole
      • 4-5 cloves
      • 2 large cardamom
      • 2 - 3 small cardamom
      • 2 inch piece cinnamon stick
      • 2 tbsp. coriander powder
      • 1 to 1 1/2 tbsp. red chillies powder
      • 1/4 tsp. turmeric powder
      • Salt,to taste
      • 1/2 tsp. garam masala powder
      • Pinch of each ( green cardamom, nutmeg & mace powder )
      • 2 tbsp. fresh coriander leaves,chopped

      Method :
      • Grind chickpeas, coconut and poppy seeds to a fine powder.
      • Combine all ingredients in a large bowl.
      • Mix well and let stand 1/2 an hour to blend flavors.
      • Mean while, heat oil in a large pan / wok.
      • Fry sliced onion in oil at medium heat till light brown.
      • Remove from oil and drain on absorbent paper.
      • Put tomatoes, cumin seeds and fried onions in a blender and blend to a smooth paste.
      • Reheat the oil in the pan. Add ginger garlic paste, black pepper, cloves, cardamoms, cinnamon stick and fry for 30 seconds.
      • Add coriander, red chillies, turmeric powder and salt.
      • Stir and add the blended tomato paste.
      • Add ( 1/2 cup ) water and cook, covered, on medium heat till water dries and the sides leave oil.
      • Mean while, prepare meatballs. With wet hands, shape mixture into medium sized balls.
      • When gravy is ready, add the prepared meatballs in a single layer.
      • Cook on low heat, moving the pan occasionally for 15-20 minutes or until meatballs are done.
      • Add little water,if the gravy is very thick and bring to a boil.
      • Remove from heat. Sprinkle garam masala, cardamom, nutmeg & mace powder.
      • Garnish with chopped coriander leaves.
      • Serve hot with Naan / Chappati.
      I received an award  from Savitha of Savitha's Kitchen. WOW... my first award! I am honoured that you thought about me. Thank you so much Savitha for sharing this fabulous award.

      I am passing on this award to these fellow bloggers :

      1. Umm Mymoonah of  Taste of Pearl City
      2. Aipi of  US Masala
      3. Torview of Torviewtoronto 
      4. Dimah of Orange Blossom Water
      5. Palatable of Treat & Trick
      6. Cook from Doha of Experiments with taste
      7. Deepa of  hamaree rasoi
      8. Mahi of Mahi's Kitchen
      9. Viki of  Viki's Kitchen
      10. Padhu of Padhuskitchen
      11. Divya of Divya's Recipes 
      12. Malar of Kitchen Tantra 
      13. Ramya of  Simple Vegetarian Recipes 
      14. Gayathri of Gayathri's Cook Spot
      15. Madhu of Sweet, Spicy and Sour
      Please accept this award and pass it on to 15 fellow bloggers. Thanks once again Savitha!

      Sending this to " Dish Name Starts with K"

      Thank you for stopping by! Enjoy!!!

        Friday, February 4, 2011

        Mash Ki Daal ( White Lentils )

        Mash Ki Daal or White Lentils ... simple, easy to make, light & healthy meal!

        Mash Ki Daal ( White Lentils )
        * Prep. Time : 10 minutes
        * Cook Time : 30 - 40 minutes
        * Serves : 2

        125 gm. Mash ki daal / white lentils
        1 tsp. salt ( or to taste )
        6 Whole dried red chilies
        5 - 6 whole black pepper
        3 - 4 cloves
        1 large cardamom
        1 inch cinnamon stick
        Pinch of kalonji
        1 tsp ginger & garlic paste

        Baghar ( Tempering ) :
        1/4 cup oil
        1 small onion, thinly sliced
        1 tsp. cumin seeds
        4-5 small green chilies, finely sliced
        2 tbs. fresh mint leaves, chopped
        1 tsp ginger, cut in very thin slices

        Wash & soak the daal in water for about 30 minutes.
        Drain  the soaked daal, add in a saucepan with ( 1 - 1 1/2 cup ) of water, salt, red chilies, black pepper, cloves, cardamom, cinnamon, kalonji and ginger & garlic paste.
        Cook this partially covered on low heat for about half an hour.
        Remove from heat, when the water has evaporated and the daal is soft, but not mushy ( Make sure that the daal retains its shape ).

        Baghar ( Tempering ) :
        Heat oil in a frying pan, add the sliced onion.
        Fry the onion stirring continuously until light browned.
        Add cumin seeds and remove from heat.
        Transfer cooked daal to a serving bowl.
        Garnish with green chillies, ginger and mint.
        Pour the baghar / tarka over the daal.
        Serve with Roti / Chapati, sliced onions, lemon wedges  & pickles.

        Sending this post to the Umm Mymoonah event Any One Can Cook : Series 14

        Also it goes to My Legume Love Affair:32, an event by Susan and this month hosted by Sandhya

        Thank you for stopping by! Enjoy!!!
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