Detox :: gluten free Chinese

Chicken and noodles

This is a little something easy and fresh

1 lb chicken
1 onion
1/4 cup soy sauce
1 tsp oil
1 tsp garlic paste
1 tsp ginger paste
1 tsp of tomato paste
Red chilli powder to taste
In a large skillet combine all these ingredients and cook until chicken is tender

After cooked then add
Green beans
Bell peppers
Whatever veggies you would like broccoli, green onions leeks etc
Cook only for 2 minutes and turn off stove and cover

1 box of gluten free spaghetti
Cook as directed on box

Strain the spaghetti and add into the skillet. Turn on stove and cook for another two minutes.

Then serve

*** you can add a tbsp of peanut butter for Thai flair or mustard to give it a different flavor
You can keep all the veggies raw then combine when serving

You can serve the chicken on Brown rice or farro

Enjoy

Detox

So im doing this amazing detox to rid of all the toxins from my gut. Good gut health equals good overall health.

Avocado chutney with brown rice khichdi with moong daal

Since there are a ton of great healthy detox recipes I decided to create detox recipes for the more ethnic palette. I hope you enjoy it as much as I do.

Avocado chutney
1 avocado
1/2 tsp salt
1 or 2 green chilli s
Cilantro or spinach hand full
Five or six raw almonds
2 cloves of garlic

Put them all in a blender, grinder or magic bullet. Blend well and set aside

Brown Rice Khichdi is a bit tricky

1 cup Brown rice
1 cup moong daal (green one)
1/2 tsp salt
1/2 onion (medium)
1/2 inch stick of cinnamon
1/2 tsp cloves, black pepper whole , cardamom
1 bay leaf

Wash rice and daal well . keep aside
In a pot 3 tsp oil toast the above whole spices add onion saute till light brown then add rice and daal. Saute for a minute. Add 3 1/2 cups of boiling water. Add a good amount of mint Cover and simmer till rice is cooked. Approximately 30+ min

Enjoy

You can also if you prefer eat it with chicken or shrimp or beef.
But I like to eat it vegetarian style

Ramadan Recipe #9

As i was trying to take advantage of the final last days of Ramadan, i got a threatening message from a friend of mine to post a recipe for baked french toast.  So,  to avoid the wrath of Ruku.  I have decided to post it right away. I have heard the wrath of ruku increases 10times more in these ten final days. Not sure if its true but I didn't wanna take a chance. Its refreshing to know that your bestest of friends can threaten you with the most cruel and unusual punishments and we quickly  jump to submit to their every wish and command. May God give us all friends that will right our wrongs, make us do things at their command and call us out just for the pure intentions of embarrassing us and keeping us grounded and humble. Friends are the salt of our soul. I received a beautiful prayer a very close friend of mine wrote to me just a day ago and now i will make this dua for all my friends

May Allah (swt) reward you without limit, give you the best of health, have a blissful marriage, give you the highest ranks of akhira, and may your best deeds be the last of your deeds and may the best moment of life be when you get to witness Allah (swt's) Face.

ameen.

I hope you enjoy this recipe and many more to come.

I originally got this recipe from the internet. They have several different types so i just made up my own version as the other one i felt were not good enough for mine or my flavorful friends palates.  I must warn you if you eat this for suhoor you will pass out until dhuhr or maybe even asr.

Baked French Toast

1 loaf of unsliced or sliced cinnamon raisin bread

1 cup of milk

1 1/2 cups milk

1 1/2 cups half and half

1 1/3 cup brown sugar

7 eggs

2 tsp vanilla extract

1/4 tsp cardamon 

1/4 tsp cinnamon

pinch of salt
 1/3 cup butter

The night before slice loaf in one inch slices.  Toast them in a toaster.  In a large bowl beat eggs, pour in milk and half and half then vanilla, cardamon, cinnamon brown sugar and salt. In a small pot melt butter on low heat.  pour into batter.  Make sure butter is not hot or the eggs will cook and it will just look real bad. (Or you can wait till the next day and just melt the butter and pour on top of the dish right before it goes in the oven.)

Arrange all of the slices in a 9x13 baking dish and pour the custard mixture on top. Cover and refrigerate overnight or for atleast 6 to 8 hours.  In the morning remove the dish from fridge and pre heat oven to 350, bake covered for 30 minutes then uncovered for another 20 minutes.  Depending on the oven the time may vary 10 minutes more or less. Insert a knife to check for doneness. The french toast will fluff up when its done.  If it doesnt than it doesnt.  

There are several different variations you can do with this. You can make individual ones in  small baking dishes they are adorable.  

Other yummy variations is apples.

Core and cube two apples 

coat them in 2 tbsp butter

then coat them with cinnamon sugar and a pinch of nutmeg and just place it on top or layer it in the middle. 

other fruit variations : Peaches, cranberries, bananas. walnuts and pecans. 

Enjoy 

Ramadan Recipe #8

Wow, this is really embarrassing.  We are entering the last ten days of Ramadan and I'm only on my 8th recipe. Anyway, Eid day is coming up and a lot of us Desi's have this tradition of having this amazing high caloric dessert for the morning of the auspicious day.  Everyone and their mamas wake up early in the morning with pure excitement to create this yummy dish to have. My mom made it when i was young, then i made it when i got married and had kids, then i moved here closer to my moms and decided ill just let her be the person who creates the great memories for my kids only because i become unbelievably lazy around my mom.  Have you heard of the phrase "my mom makes it better or my aunt used to make it the best" Seriously, I have heard it my entire life and i cook pretty darn good or so i thought. I mean think about it, you make this amazing dish for a party, followed the recipe exactly; tasted and tested and its more perfect than you can ever imagine and you are unbelievably excited to serve it to your guests.  Everyone praises it to all extent you are floating with happiness and that ONE person stands out and says "this was good but my aunt who lives in India makes it different, hers was out of this world, and she used to add these things and we were like 5 years old it was delicious and blah blah blah...." Or your husband or your best friends tries it and says my mom makes it better.  Seriously, do they really? because the last time i tried it, it was not good at all.   Why is it so important for so many of us to crush peoples dreams, i have to admit  i have done it a few times regarding Tea and cakes.  I also admit i am a total tea, coffee and cake snob.  Snobs that is what they are ! or are they?  From my experience, 90% of the time i have tried peoples moms/aunts foods that were described to be the most amazing thing in the world turned out to be a total fail; in my palate at least (wanted to express my views but i just decided to spare them the rejected feeling i felt when a harsh comment was thrown at me). The dedicated followers of that dish enjoyed the cuisine of their childhood with so much passion i wanted to barf.  Believe it or not we are a sentimental peoples.  Food is something that requires all of our senses, our hearts and our brains.  The great pleasure we have when we eat is pretty apparent.  Just like certain perfumes or smells remind us of certain people or places.  Food reminds us of the great moments we had. Memories (good memories) That's why certain traditional foods carry on for so long, no matter how bland or dry it maybe (ie. TuRKEY) we love the moments with it, the sauces and gravies, salads and all the other extra stuff we have to enhance the flavor of that occasion.  Buts its the moment we associate with that bland bird.  Food and memories go hand in hand. Every occasion every milestone is associated with food.  Food is not just sustenance that keeps us healthy and alive but it also keeps us together, forms bonds and friendship , its gives us happiness and great wonderful memories.  Food makes tradition. 

  Today's traditional recipe that i will be giving out is called Sheer Korma.  Very highly anticipated dish of The Blessed Day of Eid for most desis.   The major factors in this dish is Butter/ghee lots of sugar and lots of nuts. If you are planning on making this dish low fat, DON'T. The whole point of this dish is to be sweet, delicious, high caloric goodness.  By the way this particular dish really is made best by my mom (thats right i said it, but its the honest truth! )

1 package Ahmed brand vermicelli

 1 gallon fresh whole milk (you can minus out 2 cups of milk and add in 2 cups of heavy whipping cream)IF YOU DARE

1 cup sugar or more

1/2 teaspoon cardamom powder

 1 cup slivered almond

1/4 cup coarsely ground pistachios (optional)

 1/2 teaspoon saffron strand

 3 tablespoons chironji nuts: Chironji are tiny almond-flavoured dried seeds  (you can find it at the Indian store)

  dates

3 tablespoon butter (unsalted) or ghee

In a large pot (8 quart) First break the vermicelli into small pieces.  (we usually crush the bag so the vermicelli breaks).  Fry the vermicelli in two tablespoon butter or ghee until it browns (do not buy the already roasted vermicelli its not the same),you can add more butter/if needed.  Remove the vermicelli and set aside.  Pour in the milk with sugar, saffron, cardamon, 1/2 of the almonds and pistachios into the milk and boil.  Boil the milk until it has evaporated  and is  halved in volume.  Add in the vermicelli and cook until it is soft.  In another small pot use the other tablespoon of butter or ghee and on medium heat brown the rest of the almonds pistachios and chironji) don't walk away, don't look away just don't blink because of the high fat content they will burn. As soon as they become light brown quickly pour it into the boiling milk.  Simmer for a few minutes until the vermicelli is at the desired consistency and turn off the stove and serve hot with dates sliced in half ( you can also throw into the hot butter with the nuts after they have been browned just to make to take the edge of them being so darn healthy) because it will make it sweeter and that's the way it has to be had. The  thickness of this dish is of a cream based soup.  You cannot make this dish ahead of time because the vermicelli will absorb the liquid and it will turn into a mush soup. some people prefer it that way, but i like it soupy. However it does keep in the fridge for a week.  The portions are always modest and highly potent.

Google Images

Here is a bonus for you:

how to make non traditional ghee (butter ghee) pretty easy

1 pound of butter

1 pot

tea sieve/cheese cloth

Drop in the butter into a small sauce pan and melt the butter on medium heat, keep a close eye on it as it will start boiling, every time it begins to boil over just turn down the stove.  Cook the butter on medium for several minutes maybe 10 minutes until the there is a brown foam starts to settle on top and all the salt has settled at the bottom.  Cool the butter to room temperature.  Than pour through a very thin sieve or cheese cloth.  The sieve will catch all the salts and the liquid will be clear. 

You can store the ghee in the pantry or cabinet you do not have to refrigerate it. 

Ramadan Recipe #7

I am falling way behind.  I thought this month I'm gonna be posting one recipe each day everyday. Obviously, did not happen.  Not because i was tired of fasting or hungry because i have been doing stuff, being productive taking full advantage of time.  This is honestly the first day i have decided to stay in my house. As i was browsing through my news feed catching up on the latest world and local news on my facebook and reading news articles (by the way the only place i get relevant important news i care about comes from facebook) I may be oblivious to Hollywood and who married or divorced whom or what songs are in blah blah I get the awesomest news that really matter to me  such as the happenings in Syria, at the Olympics, politics, China, Science, Health etc etc happening around the world the media refuses to report .  Real actual important to all humanity news from face book WHO KNEW.

A few weeks ago i along with a few of my friends took a Moroccan cooking class. We made this Moroccan chicken with lemons and olives.  It was delish. So i decided i can make that dish and share it with you  but lets save time and effort and create the same flavors and make it easy and taste the same. This dish is traditionally cooked in a Tagine. We will cook it in a skillet.


                                                                                       Moroccan inspired Chicken with olives

      6 chicken thighs, skin off and bones in

      6 garlic cloves, coarsely chopped

Google Images: Moroccon Chicken with olives in a Tagine

                                       

      1 lemon juiced  

1/2tsp lemon rind

    1 t ground ginger

    ½ t chili powder

    3 onions, sliced 

    ½ t ground turmeric

    1/2 cup water

    ½ t saffron threads

    3 oz green olives, pitted

    1 handful cilantro chopped

    olive oil, salt and pepper

1/2 tsp cumin

In a large bowl marinate for at least 1/2 hour (overnight is good) chicken with ginger, salt,  cumin, chili powder, lemon juice and lemon rind.

In a skillet add in some cooking oil (2 or 3 tbsp)(not olive oil) throw in the onions and saute them until they become opaque.  Add in some garlic saute real quick then add in turmeric saute until everything is yellow. Add saffron,  Add in the water bring to a boil then slowly add in chicken. Close the lid and simmer on low for 30 minutes stirring occasionally. 

Chop a bunch of cilantro, pit the green olives and slice them in half or buy pitted sliced green olives in a jar. Or whole pitted green olives  

After the chicken is well cooked and has a thick sauce quickly add in the olives, stir and remove from stove.  Transfer it into a dish, sprinkle on the cilantro and squeeze some lemon juice as needed. 

Enjoy with yummy couscous with pine nuts

Prepare couscous as it says on the box with chicken stock 

in a small pan drop in 2 tbsp butter add a 1/4 cup pine nuts saute until light brown then pour on top of couscous and mix well.  

Don't forget to taste and do not forget the salt...

Ramadan Recipe #6

Chicken Pouches

Cook chicken as you like (i used Arshis crazy chicken) recipe on my blog.
Add green onions
Cheese
Buy frozen bread dough or make your own
Thaw
Roll it into a small circle
Add chicken mixture
Close pouch
Cupcake pan
1tsp oil in each cupcake space
Place pouch
Brush the top with olive oil or egg
Bake 400 for 20 or 30 min depending on oven.
Serve warm

Ramadan Recipe #5

Alright today i will be doing two recipes to keep myself up to date.  Wish i was this persistent with other things, but i am only doing this because i am getting a break today from cooking.  I will be going to this amazing Interfaith Iftar Dinner.  Sharing a meal with people really is a wonderful thing.  As i was sitting here uninspired i started staring at my wall and thought that i should paint it.  It looks old and boring.  Then i started thinking that i should eat more salmon.  I am in need of some Omegas.  Than i started conjuring up this amazing recipe in my head.  A combination of a few already existing recipes.  I shall make it amazing, and i shall call it mine and I shall call it Salmon Pockets.( this line was inspired by finding nemo).  If anyone does try this recipe before me please let me know how it turns out and if you have any great suggestions than please do comment. 


Salmon Pockets (this recipe may make 3 or 4 pockets depending on the size of the salmon)


1 lb Salmon
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder


This is a Basic Duxelle recipe for Beef wellington

• 3 pints mushrooms

• 2 shallots, peeled and roughly chopped

• 4 cloves garlic, peeled and roughly chopped

• 2 tablespoons unsalted butter

• 2 tablespoons extra-virgin olive oil

• 1 tbsp parsley

•  salt and freshly ground black pepper

1 egg
1 lemon


Frozen Puff pastry Sheet






 Cut the salmon in to small 2or 3 inch squares Rub salt and pepper on salmon and set aside
In a food processor.  Process mushroom, shallots and garlic 
in a sauce pan add 1 tbsp butter  and olive oil then add the  mushroom mixture. Cook for atleast 5 minutes add in cream and cook until the liquid evaporates. 


Thaw pastry dough, roll the dough and cut into squares a few inches larger than the salmon so it can be wrapped around the salmon. 
lay the pastry spoon on some mushroom mixture
 place the salmon on top 
top the salmon with more mushroom mixture 
Fold over the pastry to make it into a pocket
crack one egg  and beat well


Brush the egg onto the pastry and bake in oven at 400 degree oven for 40 or 45 minutes or until brown and done.


If you dont want to make the pockets.   You can roll the pastry dough around the entire salmon fillet. make one large salmon pocket or purse. 




When ready to eat squeeze some lemon juice on top




You can make a yummy lemon-butter garlic sauce if you would like 


1/2 cup butter
2 tbsp lemon juice
3 cloves garlic sliced (you can use 2 tsp garlic powder if you don't like the garlic slices in your food)
salt to taste
1 tsp capers


In a small sauce pan melt butter on low medium heat, toss in garlic slices cook for 1 minute on low then add in lemon juice salt to taste and add capers. turn off the stove and drizzle on top of the pockets. 




You can eat this with a simple parsley salad '


1 bunch Parsley
 1 Red onion 
2 Roma tomatoes 
salt 
pepper 
olive oil 
and lemon juice


Please try it and let me know!!!

Ramadan Recipe #4

OK i know i am falling one day behind, but i honestly don't know where the time goes.  These long days are making me take full advantage and  making me  get  as many things done as possible and still have time to cook and pray and read and relax and read some more, plus after returning from Taraweeh  i don't have to force my kids to go to bed early.  Who knew that  having Ramadan in the summer would be so productive. This is speaking for myself a domestic engineer. I realized the past few days i have been lagging in the health department.  I should be eating more healthy, my mission this year is to buy a super awesome Breville Compact juicer fruit extractor (its only 99 dollars at crate and barrel).  I am hoping one of my family members would accidentally come across my blog and get it for me as an Eid gift or even a 20th anniversary gift instead of a diamond ring.
 Wishful thinking is also one of my weaknesses but it keeps me smiling.  Imagine the possibility of owning a juicer oh the joy and the recipes!

Today i give you another simple dish that you can make.  Shepherds Pie

Shepherds Pie is a very simple dish, i would say the only dish i approve of from the UK, basically made of ground beef, potatoes and cheese.  Hearty healthy and homely? Anyways

1 lb ground beef cooked (left over from yesterday is fine)
1 tbsp tomato paste
1 cup sliced carrots
1 cup peas (frozen or fresh)
1 lb potatoes
butter
salt
1/4 cup sour cream
1 cup cheddar cheese
Panko bread crumbs(optional)

Cook ground beef until brown.  I use my own spices like salt, red chilli powder, garlic ginger paste, turmeric powder and one onion. I like these spices because they have good flavors.  After the beef is browned add in tomato paste and 1/4 cup water  just add in the peas and cook on low for 5 minutes and turn off the stove. It should look a bit like sloppy joe but not too sloppy.

boil the carrots

Boil the potatoes, peel and mash them with butter salt and pepper
sour cream is optional so you dont have to add it if you choose not to.

in a 9X 12 pan start layering

Layer ground beef and carrots
then mashed potatoes
then top with cheddar cheese
If you want to add panko,  coat the bread crumbs with 2 tbsp melted butter and then sprinkle on top with the cheese.

Bake at 350 for atleast 30 minutes or until cheese is melted and brown on top.

You can have this with with a yummy spinach and beet salad.
Spinach
sliced Beets
goat cheese
slivered almonds

Dressing
equal amounts of Olive oil and Pomegranate Juice (you can also use lemon or orange juice)
salt pepper and a pinch of sugar

Ramadan Recipe #3

Day 3 for me and i guess Day 4 for some others.  The moon thing is never ever gonna make sense to me but i must say the only thing all of us can agree on during the early phases of Ramadan is Iftar and what to make for iftar.  Although the days are a bit longer and a bit hotter.  We muslims inherently and systematically Thank God for anything that comes our way.  Alhamdolilla flows out of our mouths like water (that must sound good right about now).  Talking to several people in several iftar dinners.  We say things like "atleast we are not in canada, there maghrib is at 10:30" or We arent in India or pakistan or those hot places. Then we digress into question like "how do people in Alaska do it and go even further north to the north pole".  Not sure if anyone lives there but the group of people i hang out with.  We digress a lot.  Love them all .   I Heard in Dubai its a whopping 100 something.  God have mercy!   Lets not lose sight of it all we need to remind ourselves that Ramadan is about feeling for the poor, the hungry and the weak.  We have to remember to Thank God for everything we have, change the way we look and treat the world.  Our job is to love everyone for the sake of Allah.  Loving for the sake of Allah literally means that you act towards a person in a way that pleases Allah.  If you love "a person" you will do what pleases that person, you may even become obsessed or have crushes on them and do weird things for them like drive into the grand canyon or lie to your loved ones or hurt them just to please the other person so you can get that weird feeling when you are around them, like become selfish and stuff.  I digress again. However, if you love them for the sake of Allah you will treat them the way Allah wants you to treat others. You know,  be kind, respectful, smile and do their laundry occasionally.  Does that make sense?

I m gonna do a lot of recipes that are kids friendly, primarily because i have a lot of kids breaking fast in my house this summer and they have amazingly elaborate requests.  None if which include pakora cholay or dahi baday.  Today i had a strange request for spaghetti.  But i rather not. Since its so late in the evening we have to  make an extra effort to make something healthy and filling and nothing that keeps us or others awake during the night. Since we have to wake up in literally a couple of hours.

Today we make orange chicken bites

Basic recipe

1 pound boneless chicken (cubed)
1 tsp salt
1 tbsp soy sauce
1 tsp chili powder (optional)

 1 cup Flour
1/2 cup Corn Starch
1 egg
salt
pepper
(this basic chicken nugget recipe is the best the kids love it)

Orange Sauce
3 tbsp Frozen Orange Juice ( Trust me the flavor is more stronger)
Garlic Ginger Paste
1 tbsp brown sugar
1 tsp cornstarch
red pepper flakes
1 tsp oil

Marinate the Chicken with salt, chilli, soy sauce, and garlic ginger paste




Heat a deep fry pan with oil

First crack one egg into the marinated chicken mix well


in a separate dish  mix flour and corn flour with salt and pepper

dip each chicken piece into the flour shake and slowly put in in the oil.  fry the chicken nuggets until brown.


remove then place on wire rack or paper to drain the oil


In a large pot add 1 tsp oil and garlic ginger paste and cook on medium heat then add  2 tbsp frozen orange juice,  1 tbsp soy sauce and brown sugar and red pepper flakes. Dissolve the cornstarch in some water and add into the sauce.  Remove from heat then quickly toss in the chicken nuggets and quickly mix the ingredients together so the sauce adheres to the nuggets. Depending on the size of the chicken nuggets you may have to make more or less sauce.  The proportions are there to follow you can play around with it.  You can lessen or increase the amount of sugar and pepper flakes to your taste.  After coated remove the chicken nuggets and stick tooth pick on each of them then wait for it to be sunset...



okay this picture was from the google images as by the time i made this awesome dish it was gone.  But it really did look like this I promise

Ramadan Recipe #2

After the countless number of times my teenage kids dropped my laptop. I have to finally put it to rest. Being ramadan im trying real hard not to be as pissed off as I would be. The amount of drama coming from this mama would have been hotter then the oil we all fry samosas in. So now im swyping on my droid. Honestly if something happens to my phone then Allah knows how many rewards I will be collecting just holding in the anger and despair of losing my third hand. Patience.

Today will be another simple recipe. I got strawberries on sale yesterday and being of the ethnic decent that I am, I bought a lot.

Today strawberry shortcake. Im so happy that ramadan is so close to the months when fruits and veggies are plenty.

1pound cake
8 oz of whip cream
1tsp vanilla
3 tbsp sugar
8oz of pudding
strawberries

Slice strawberries place in a bowl and add 1 or two tsp of sugar then refrigerate
Make whip cream with vanilla and sugar
Make pudding as directed on box
Refrigerate both
After they cool combine whip cream and pudding and set aside
slice pound cake
Layer the pound cake in a 9x11 dish
Pour in pudding cream and spread
Top with strawberries
Add Another layer pour rest of pudding cream then top with strawberries
Pour the juice that comes out of the strawberries then refrigerate. You can pour this juice on the pound cake first as well before you later with cream and strawberries.

Ramadan Recipe #1

Strawberry Nachos

Ramadan has come upon us and this year I'm going to try real hard to post fun yummy recipes for Iftar.  The number one question i get  before Ramadan is "Are you ready"? I don't know about you all but i really truly find that question very mind boggling.  For many years i guess since i have been married i used to go along with it and just say "yeah i guess so".  But how does one really get ready for Ramadan.  My brain asks me that question all the time. It seems to be a rhetorical question.  I mean does that question mean preparing samosas for the month or stuffing 100 grape leaves and cabbages and freezing them (yes, i did have a Syrian friend who started this process a month prior to prepare and i must say i helped her a few times which in return brought home some amazing stuffed vegetables)..Seriously, i mean i tried getting into it but i ended up frying those things before Ramadan even started because i didn't have the patience to keep staring at them every time i opened the freezer. Although i say to myself in my head when asked that question.." don't you just do it".  As Muslim's haven't we been conditioned to just do it because it is part of our faith.  A part of a Muslim routine like praying, eating, breathing. The Muslim body may not look any different from any other body and it may even function the same as people around the world, but just like the monks up in the Himalayas who choose not to speak for months at all. We have conditioned our bodies to fast for 30 days once a year.  Its not a big deal.  It only becomes a big deal when you make it into a big deal.  If you are anything like me and watch countless hours of discovery channel and national geographic and nova etc you would know that the human being is an extraordinary creature able to do anything by just doing it cause you do what you got to do.  Seriously i see it all the time, having lived in Hot Humid Texas i used to watch these amazing men work in the middle of the afternoon with jeans, long sleeved shirts, boots, gloves hard hat, and that plastic yellow jacket doing physical manual labor EVERY DAY! I m sure every morning they say to themselves today is another day. Just Do It.  I mean Nike people have it down.
  Islam is an amazing religion it has so much logic and truth we choose not to see it. As human beings we pick out the lamest most ridiculous things to question but we forget the amount of mercy Allah has for us. For example  We are required to fast but it also states if you are weak, starving, sick or a young child you don't have to do it.  Since we were young,our mothers have been telling us this is the time when Satan is locked up. So we are extra careful, we think before we act, we do good deeds. It may be a small statement but that's what got me through my teen years.   If we do say or do something wrong we quickly check ourselves and try to improve on our character. It is a good time and as we grow older we learn new things we incorporate those ideas even further to improve ourselves.  We develop empathy for the meek and we broaden our knowledge we better our characters.  

Now to the Recipe:


Strawberry Nachos (My Niece Ayeshas special request every year)
12 Tortillas
Cinnamon sugar
2 pints Strawberries
1 Tbsp sugar
Oil for frying
Paper Bag

1 cup heavy Whipping Cream
1 tsp Vanilla
2 tbsp sugar, more or less according to your taste
1/2 tsp Almond Extract (optional)
toasted slivered almonds (optional)
1 tbsp whipped cream cheese

Slice or cut up the strawberries and put them in a bowl with 1 tbsp sugar.  Put in the refrigerator until ready to use
In a mixing bowl pour in the whipping cream vanilla and almond extract and whip until it looks like whip cream. Add in the whipped cream cheese and gently whip it until incorporated not too much or it will turn into butter.  Cover and place in the fridge
First we cut up the tortillas into squares or diamonds basically 1 or 1/2 inch
i just use scissors and just go at it with the kids whatever shape
Fry the tortillas in oil until light brown take them out and quickly put them into the brown paper bag sprinkle a lot of cinnamon sugar to coat the tortilla chips.  Be very generous.  Shake the bag until all the chips are coated.
After all the tortillas are cinnamon sugared.  
In a pretty dish layer the cinnamon sugar tortillas, top with strawberries.  Then the whip cream sprinkle with almonds then the left over juice from the strawberry just pour on top.  sprinkle a little bit more cinnamon sugar and enjoy!!



Ramadan Kareem!

 My top secret recipe for Ras Malai / Ras Gulla.
(whats the difference) well, ras malai would be  in a evaporated thickened condensed version of milk and Ras Gulla or cham cham (the smaller cuter versions)  would be in a sweet syrup  soaked and covered in coconut or just float around in the syrupy yumminess .  Most ive tasted here in the Americas would be from a can or made of ricotta cheese or some other form of powdered milk.  Which i am not saying is necessarily a bad thing.  Powdered milk is great for creating Gulab Jamuns and Barfi. Ive tried the Ricotta Cheese one and yes i guess it is great, well no its not great for me its always been a fail.  Does not do it for me at all. So here it is before you get started you must remember that following this recipe to the tee is key hehe. So, don't get worried it is very very easy but its very very tedious.  Basic cheese we make for this dish is literally the base for most indian sweets. This cheese can be molded into ras malai, gulab jamun and even khalakand depending how much fat nuts and more fat you are willing to add in it.


Basic indian sweets cheese

1 gallon of Full fat (if possible unpasteurized milk or organic milk) do not use half and half (it has powdered milk in it) and do not use evaporated milk cause that doesnt even make sense

1 cheese cloth or if you are a desi maaam then a  rip out one of your white cotton wala thin dupatta
1/4 cup of plain white vinegar

Bring Milk to a boil and reduce the milk to 1/4 inch, this will get rid of the extra water
While the milk is boiling pour in the white vinegar.
The milk will start to curdle turn off the stove and let it sit until the water is separated from the cheese. (yes omg you made cheese)

sieve the contents in through the cheese cloth.  Tie the cheese cloth into a ball and squeeze as much water as you can out of the cloth.

if you have one place a metal or plastic sieve in a large bowl and put the cheese cloth ball in the sieve that is in the bowl.  That is important because when you store the cheese in the refrigerator the excess water will drip out and not get soaked up again.

So place the cheese in the refrigerator for 24 hours at least

After 24 the cheese is ready to be molded and made into whatever you want

PSSSSt did you know you can soak the cheese in salty brine water and it turns into mozzarella mmhmm
sometimes instead of vinegar salt is used to curdle the milk to give it that salty flavor

and this same cheese is used for a lot Arabic desserts as well.

Any ways so now to the Ras Malai
1 gallon milk
1 cup of sugar ( its a indian sweet so yeah it will be sweet if you wanna reduce the sugar go for it but might as well not call it a sweet dish either, i guess 3/4 of cup can be tolerable)
2 coriander seeds
1/4 cup almonds finely chopped (run it in the food processor)
1/4 pistachio finely chopped (run it in the food processor)

Bring 1 gallon milk, sugar and coriander seed to a boil until the milk is reduced to almost half ( the milk may scorch so keep stirring)
while the milk is boiling
remove the cheese from the cheese cloth take out chunks of the cheese and start shaping them to desired shapes round or oval or cylindrical the cheese should not break.
once the the shapes are done let them sit in fridge until ready to use (this will help them dry even more)

when the milk has been reduced to almost half lower the heat and slowly drop the cheese (make sure you remove the cheese from the fridge at least fifteen minutes ahead they cannot be too cold of they make crack) into the milk cook on low for another 20 minutes

turn off stove remove contents in a dish and let it cool then refrigerate
serve cold with slice almonds or pistachios

Ras Gullas (cham cham)



To make Syrup

3 cups water
1 1/2 cups sugar
cardamon
saffron (optional)


Boil the liquid until it is the consistency of cough syrup (not too thick and not too watery)
lower the heat and drop in the cheese balls slowly the hot liquid bind the cheese and keeps it from breaking.Remember to remove the cheese from fridge at least 15  minutes before.

cook for 20 minutes and remove the contents in a  dish and refrigerate.  If you leave them in the refrigerator overnight the cheese will soak up a lot of liquid you can remove them from the liquid and cover them with coconut. I recommend you toast the coconut first.  Looks pretty too






Other Variations
you can stuff this cheese in Gulab Jamuns
You can use it for making barfi by adding the same weight amount of nuts (processed to almost a paste) and half amount fat (ghee or  butter) and sugar

you melt the sugar first in the pot simply throw the sugar in the pot turn on stove and stir until the sugar has liquefied completely not browned immediately add in the fat then the nuts paste cook for 3minutes then finally the cheese. You cannot leave the spot for even a second, must stir constantly. Remove immeadiately once incorporated.

quickly remove the barfi and place in a dish , let it cool.  The barfi will set when cool

Arshis crazy chicken

I havent posted for like 6 months, its been pretty busy and hectic.  Which is good lots of interesting things happened, encouraged me to write a book but then i got more busier so i just dropped it

wanted to post a super cool chicken recipe my sister conjuerd up while i was talking to her on the phone.  Here we were talking about what to cook. She had thawed chicken breast and no idea and i had no more ideas to give her.  So basically it went like this

1 lb of chicken breast cubed
oil
1 tsp of salt
1 tsp chilli
1t tsp of turmeric
1 tsp adrak lahsan
ok so the other proportions i had to guess cause she was just throwing stuff in
a few  squirts of ketchup
maybe 2 tblsp of soy sauce

a few stems of curry leaves
cilantro and 1 green chilli

put them all together and cook the chicken until done.
Now, i was gonna take a picture but i totally forgot.  But the chicken is almost orangish in color  has a nice glaze because of the sugar from the ketchup and it tastes amazing.
I made it at my house the same day.. Since she is in Texas and she is two hours ahead i had the advantage of learning the results of the flavors and going ahead with the recipe.

We had the chicken with pita bread but you can most definitely enjoy it rice and daal

Ill definitely try to make it again and upload a picture its a big hit in my  house for sure. Good Job Arshi i knew i taught you well     ; p


enjoy :)

Mahikhalya rice and khaddi daal

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MahiKhalya

WOW….haven’t been on here for ages, I was feeling as if like every other project I get into…. It comes to a complete and sad stop without me even realizing. Today’s get up and just do it kind of attitude was inspired by my cousin Mudassir who just had to have the recipe for MAHIKHALYA.  I think I said it right I hope. Who knows?  Mahi supposedly means fish and Khalya I guess means curry I guess.  It’s a very popular Hyderabadi dish. It is meant to be a fish curry but us Hyderabadi‘s… well, are red meat lovers and we will do anything to add goat, lamb and or beef to anything because, it just tastes better.  There is no white meat in the world that can replace the flavors of the RED MEAT.  In a Hyderabad household you must have a meat dish and one khatta dish.  If the meat dish is the khatta dish than we can have a phikka dish to compliment.  You can’t just make one item with rice or roti and get away with it.  Each curry has to have a complimentary dish or the meal is not complete.  As for veggies, well there are served mostly like a tax we eat it because our body requires it.  If we become daring and make one dish purely vegetarian, we must have a meat dish to compensate regardless along with something khatta or phikka to compliment it.  We add meat in our veggie dishes and we cook those green suckers till they resemble the color of the meat itself so we can fool ourselves into eating the green things.   All kidding aside this dish is a very special dish, I love it, but I love it with the meat.  Today I’ll be cooking it with fish because my English raised husband prefers the white fish.  So I guess I’ll make him happy today for once.  But I’ll give you the yummier meat version as well.

Mahikhalya

2 lbs of meat or fish

1 tsp of red chili powder or more per taste

½ tsp of turmeric

2 tsp salt and a bit more to taste

2 tsp of ginger garlic paste

Golf ball size of tamarind

¼ cup of cumin seeds (whole)

½ cup of dry coconut

2 tbsp of coriander seeds

1 pinch of kalonji seeds

2 onions (medium but on the large size)

2 or 3 green chilies

A few stems of curry leaves

Cilantro

Oil

Roast the cumin, coriander in a pan

 Roast coconut in a pan.

As you can see the coconut is brown not burned do not leave it even for a second

Grind the seeds in a coffee grinder

Then grind the coconut in the grinder to almost consistency of paste

Chop up the onions and brown them, I have chopped these onions very betuka (a word my mom would say in horror if she was standing next to me)

But you know what it’s all going to be browned and pulverized so who cares

In a blender pulverize the onions along with the ground seeds and coconut

In a small bowl soak the tamarind in warm water than squeeze out the pulp

Until the water is almost clear

Add the tamarind pulp into the blender and blend until umm blended...yah

Ok so here are the major points to remember, the crucial elements of cooking the curry with fish or meat.

For the meat curry,

You cook the meat with salt, red chili, turmeric and ginger garlic paste until cooked.

Then you add in the above ingredients and cook for at least 25 minutes on low heat.

For fish curry

You pulverize all the ingredients add in the salt, chili, turmeric, ginger garlic paste, curry leaves and green chili and cook for at least 20 minutes. 

Add in the fish than stir very well (because after this stirring there is no more stirring or you will end up with fish soup curry )
and cook for another 10 minutes and turn off stove

Transfer the curry into a pretty dish and sprinkle with some chopped cilantro and a stem of curry leaves.

Enjoy with Khaddi daal and rice.

Cholay Recipe

I have taken a very long break, but i m still busy as you cant even imagine.  I will be back soon when the kids are off to school, but until than enjoy the recipe below. 
so here it is online for everyone to see this will be my ramadan gift to all who want to feed their families something delicious during this blessed month
all i ask is your duas
2 Garbanzo cans(average size)
2 medium onions
2 medium tomatoes
1 medium potato
1 1/2 tsp salt
1 tsp chilli
1 tsp cumin powder
1 tsp corriander powder
1 tsp garlic paste or powder (ummm what no ginger? you ask.  YUP no ginger)
1/8 tsp turmeric (optional)
1 cup tamarind juice ( you need to buy the tamarind and squeeze the juice out) or if you must  use  the nasty tamarind black paste (which i personally despise )(1 tsp)
curry leaves lots of it (if you need curry leaves ask your local hyderabadi aunty she will have a plant for sure)
1 Lime cut into quarters
whole bunch of cilantro chopped
green chillies as many as you like
BAGAR:
3 tblsp oil
1/2 tsp cumin seed
1/4 tsp corriander
2 dried red chillis
few specks of kalonji (if you dont know what it is just skip it)


step one
prepare bagar(which means infusing the oil) with all the ones above

then add one of the medium onions, cook until transparent
chop potato and add it in and just cook for a minute, if you coat the potatoes in hot oil it wont be too starchy (USEFUL TIP FOR USING POTATOES IN ANY CURRY RECIPE(your welcome) then add one of the tomatoes chopped, garbanzo beans rinsed, spices and tamarind juice
cook until it looks like the cholay consistency, potatoes should be done by then, add curry leaves stir and turn the stove off
remove the cholay into a dish while still hot garnish with cilantro,green chillis chopped, onion finely chopped and lime
make sure it looks pretty
enjoy

(if you put shaan chaat masala in the cooking process a little curry leaf will fall off and die)
You may use the chaat masala to sprinkle on top when you are eating.

Its been so long i forgot i had to cook

So, after a long and exciting break, i have decided to use my mind and do another blog. I have been so busy going to parties and eating and eating and more eating that i totally forgot about myslef.  My goodness i totally gained about 15 pounds and i cant stop eating. In that process i developed a total loss of my cooking skills.  I cannot think of any recipes... its like some sort of food amnesia, just eat dont create type of thing.
As, i sat here staring at the screen i decided to dig deep inside my brain to search for a very good recipe. Than i got an email from one of my good foody friend that she would like me to put some recipes that the whole family can enjoy and some good healthy recipes for the upcoming month ramadan.  I am devising a plan for that but i do need some time to develop a good meal plan for the 30 days, which this year we will have a very long period of fasting and a very short window of  eating...so Im thinking healthy, light and filling.

How about some  kabobs

1lb of ground meat
1tsp salt
1/2 onion finely finely chopped in a food process or
1/2 tsp chilli or ground black pepper
1/2 tsp of garam masala (see older recipes)
2 tblsp of dried parsley
1tsp dried mint
1 tsp garlic ginger paste


mix al ingredients together

shape into kabobs
grill on the bbq 10 minutes each side

enjoy with anything !

below is a recipe for a cheesecake

 simple easy peasy cheesy cheesecake recipe. (i got this off the philadelphia cream cheese box a long time ago and its a no fail recipe) Do try the variations and have fun with it.

What you need is 2 cups of finely ground graham crakers
1/4 cup butter
mixed well and press into a pie pan (if it crumbles add a bit more butter)

8 oz cream cheese (softened)
8 oz condensed milk
8 oz sour cream
mix well with stand mixer or hand mixer until smooth
pour into the crust

place in oven at 400 for 20 minutes remove from oven cool than refrigerate for atlease 4 hours

Top cheesecake with fresh berries or mangoes or peaches or any good fruit. To get a good glaze melt some good raspberry or strawberry jam (seedless) and brush on top

you can make several variations of toppings such as peanutbutter (slighty melted drizzle on top than drizzle with melted chocolate than drizzle with melted caramel and top with chopped peanuts . 
also try this
2 tblsp of butter melt in a pan add 2 tblsp of brown sugar a pinch of salt than when sugar is melting add sliced green apples toss than add 1 tsp of cinnamon. cool than top the cheesecake
use the above recipe with pears with nutmeg add some pecans, peaches even bananas (bananas foster )

the topping recipe above can be used to tope cakes, pancakes, crepes etc

go crazy make your own version of cheesecake and enjoy the process

you can make a mocha cheesecake by adding 1/4 cup of expresso or dissolve a 2tblsp of coffee crystals into 1/4 cup of hot water and add into the cheesecake mixture.

You can make a swirl cheesecake by melting any kind of jam or jelly .  After pouring the cheesecake mixture into the pie crust than plopping a few jelly or jam than swirling them into the pie.

Good luck and have fun with it.  This is an extremely easy recipe and a lot of fun to work with. 

Somethings Fishy ? how cliche

Teach a person to fish, he will hand it to you to cook it while he goes and takes a nap, teach him how  to cook and he will make you fish curry.  Does that even make sense?, who knows.  Subject of the day after returning back from a very busy 2 weeks.  Fish. Everyone should eat fish at least twice a week.  We meat eaters including myself have to make an effort to love fish but made right we foodies will jump at it. Fish is so versatile you can practically do anything to it. Quick meals done right and downright healthy. You can bake it, Fry it Grill it and currify it J.  The one great thing about fish is when you cook it in curry it still retains its nutrients which is awesome.  The Awesomeness of all awesome foods.  Check out the great benefits or just ignore it by scrolling down to the recipes.

Protein

• Fish is a very good source of protein. Our bodies are not equipped to store protein; therefore consuming fish daily helps you fulfill your daily requirement.

Omega-3 Fatty Acids

• Fish is a good source of omega-3 fatty acids. Our bodies don't manufacture this nutrient which helps protect against heart disease.

Low Fat

• Fish is a great staple of a low fat diet. The majority of fish contain low levels of saturated fats.

B Vitamins

• Fish contains B vitamins, which help to reduce stress, anxiety and depression. The B vitamins help your memory and reduce the risk of heart disease.

Vitamin A

• Vitamin A, which is found in fish, helps the body tissue mend and provides the mechanics for cell growth. Some other common ailments Vitamin A helps ward off are arthritis, acne and bronchitis.

Calcium

• Fish also contains calcium, which helps to maintain strong bones and teeth.

What kind of fish do you like? It all depends on how you cook it and prepare. It also depends on the textures. 

The texture can help you decide the proper techniques of cooking it.  When you are grilling fish, it would not be a good idea to grill the fragile fish as they will fall apart.  The more delicate fish you can grill but with the skin on or on a plank or a pan.  Most people buy specialty cedar planks to grill them on. Turn them and they will fall apart.  What fish would you choose for what type of cooking is purely up to you.  Depending on the flavors the darker the color the more intense the flavor and the whiter flesh fish tend to be more delicate and light. As for marinating; the lighter the fish the less marination is needed.  The more dense fish may dry out during the cooking process so a good oil marinate for 30 minutes or longer may result in a good buttery juicer cooked fish.  Tuna (yes it’s an actual fish that doesn’t come in a can and don’t even get me started on why it’s called the chicken of the sea.) I have had it in a few restaurants but I just did not like it in any which way and form. I guess the good old school days of having it from a can with loads of mayo just sets in to your taste buds and rejects any other form or version of that particular fish. But Tuna is very healthy for you so make your self a good grilled tuna steak slice and and serve it on a nice arugula mango and candied pecan salad with good goat cheese. But you can do that salad with any dense grilled fish. I prefer the salmon.

Digressing:

Basic ingredients for a good baked fish

Salt, Pepper, olive oil, lemon juice and garlic

If you are using fish like salmon (pink fleshed fish) they are better off with butter as it compliments the fish much more than oil.

Butter is always better!

The alternative options for baked fish: coat with crushed or finely chopped parsley, dill .

Add a kick with some chilli powder coriander powder and cumin powder.

If you want a nice glaze on these while baking I would recommend concoctions of mustard olive oil and parsley. 

You can try pesto mixed with mayonnaise tomatoes and garlic with olive oil

Buy a good teriyaki sauce always yummy.  Make your own concoctions with peanut butter soy sauce some good ginger and olive oil salt and pepper to taste. Thai it (lol)

There are also  great toppers or crust you can make for baked fish.  All you need is bread crumbs(panko my favorite), you can make your own bread crumbs by getting two slices of bread and tossing it in a food processor until it crumbs up into well,  bread crumbs. Coconut is always good,   (served with good mango salsa: get some good almost ripe mangos cilantro, green chilis, and green onions and or yellow onions. Dress with olive oil and lemon juice some salt a pinch of sugar and pepper) The white fish go real well with the coconut and mango salsa. Ok digressing focus soooooo. Back to baking with crust…….

Basically you take the above ingredients in a bowl, add some olive oil or butter salt and garlic (opt) and mix it up and just sprinkle on time.  You can add to it crushed chilies, parsley, cheese sundried tomatoes olives basil etc.

Bake at 400 for 8 minutes per inch of thickness, if you have a good amount of crust bake for an extra 10 to 15 minutes depending of the ingredients piled on.

Grilling  is pretty basic.  There is the typical American style with salt and pepper and garlic.  You want to make it desi, well just add on some chili powder some coriander and cumin powder some ginger. When marinating the denser fish just add lots of Olive oil and soy sauce with ginger garlic and spices such coriander powder, chili powder and cumin powder. Sometime you can marinate the more dense fish like mahi mahi in Oil and soy sauce and garlic and salt than before grilling.  Throw it in some crushed black pepper. Make a good pepper crusted mahi mahi

Curry Fish:

Basic curry recipe

I make a few curry fish recipes depending on the time I have. The quick one I make is a basic onions,  spices and tomatoes.

Quick fish:

1 lb of fish

1 onion

2 tomatoes

1 tsp salt

½ tsp chili

1 tsp garlic

1 tsp fish sauce

1 tsp cumin

½ tsp coriander powder (optional)

Optional variation: add in 3 tbslp of coconut milk to make it creamier and richer.

Sauté onion until slightly brown, add in tomatoes and rest ingredients cook for at least 15 minutes stirring occasionally.  Add in fish and cook until done. Do not violently stir the pot while the fish is in there (not a good idea). Resist your inner desiness to Bhoon the fish. Nothing tstes nastier than overcooked fish.

A more fancier fish recipe with a lot more ingredients and would be better with the more firmer fishes such as mahi mahi, tuna, salmon, trout etc and cod(I don’t like cod only because it is completely bland, no smell and no flavor…its better off fried like in fish and chips).

Anyways

2 lbs good flavorful fish like trout, salmon, mahi mahi and maybe tuna

2 medium onions chopped

2 tsp salt

1 tsp chili powder

½ tsp turmeric

2 tsp ginger garlic paste

6 tablespoon cumin powder roasted and ground

4 tablespoon coconut powder roasted and ground

A few kalonji seeds a pinch 7 or 8 seeds

A pinch of methi (fenugreek) seeds

Tamarind pulp (don’t buy the concentrated version its gross)

Curry leaves

3 whole green chilis

cilantro

In a good size wide pot pour in 3 tbsp oil toss in the kalonji seeds and methi seeds.  Toss in onions and cook until brown. In a grinder ground the coconut powder and cumin powder until it turns into a paste.  In another blender add in the cooled sautéed onions the paste mixture the rest of the ingredients except the tamarind and blend until ummm blended.  Pour it back into the pot with 2 tblsp oil. If the mixture is too thick add some water and blend again. Cook in pan until the curry is thick and when the spoons sweeps through the bottom of the pan it leaves a clear trail.  Add the watery tamarind pulp into the mixture and cook until the consistency of the curry resembles a thick soup not dense. If it becomes too thick than add more water or tamarind pulp juice. Gently add in the fish and cook on low medium heat covered for a good 20 minutes.  Add in some coriander leaves curry leaves and 3 whole green chilies and turn off stove. It would also be a good enhancement if you brown the more thicker denser fish in another pan like sort of sear it..than gently just place into the curry.  Instead of stirring the pot after you add the fish just simply pick up the pot with the handle andd jsut gently swirl the pot around to move the curry around.

Always always taste for salt.  Some fish are very sweet and you may want to add a little bit more salt to balance you can also add a little bit of fish sauce for the more lighter sweeter fish like cod and orange roughy.

Enjoy with good rice and dal

Or just naan

GUESS WHAT: you can use the same ingredients to make seafood curry, just add shrimps, crabs lobster or you can make them all individually as well. When you make it with all the seafood just add in a cup of coconut milk.