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Tuesday, August 12, 2014

Rajma - Aloo Tikki/Cutlet to Celebrate Rain in Chennai

Finally….I am here sitting with my laptop….It’s been 13 days since the event ‘Joy From Fasting To Feasting – VII’ ended….Time went by so fast….A sudden emergency at home demanded my time and took away energy from me….Thank you so much for checking on me….Yeah I am still alive….breathing, cooking and clicking…. J…but just finding it difficult to sit back and make a post….InshaAllah from now on I tend to be more regular with my post’s to keep you entertain and make you drool….
After battling with pile of clicks of recipes….which I made mostly during Ramadan….I could not decide on what to post for today…As you know my love for snacks I keep experimenting a lot with snacks to keep a balance on health and taste. One such experiment…. led to make me try these cutlets….The health quotient is these tikki’s are not deep fried….The taste part is…these have got rajma in it…isn’t it wonderful…??
Rajma - Aloo Tikki/Cutlet
Though rajma is not a regular item in my grocery list….I buy a packet once a while, as Lil’M is very fond of these kidney beans….Rajma Masala is her favourite and I really wonder about her diverse food tasting habits….Allhumdulliah….It rained last evening (even it is raining now, when I am making this post) and rains demand piping hot food…so is these garma garam Rajma-Aloo Cutlets were born yesterday in my kitchen to satisfy that sudden urge to indulge something spicy and hot….Try these cutlets….before rains go away….
Rajma - Aloo Tikki/Cutlet
INGREDIENTS:
  • 1 cup Rajma/Kidney Beans, washed and soaked overnight (6-8 hrs.)
  • 1 big Potato, boiled and peeled
  • ½ tbsp. Onion powder
  • ½ tbsp. Red chili powder
  • ½ tbsp. Coriander powder
  • ¼ tbsp. Cumin powder
  • ½ tbsp. Garam Masala
  • ½ tbsp. chopped Green chili
  • ½ tbsp. Amchur powder
  • ½ tbsp. minced Coriander leaves
  • 1 tbsp. Besan/Gram flour, roasted
  • Salt
  • Oil
Rajma - Aloo Tikki/Cutlet
PREPARATION:
  • Pressure cook pre-soaked rajma in enough water until soft. Let the pressure settle and drain the excess water.
  • Leave the beans to cool and mash them or pulse in food processor along with boiled potato, onion powder, red chili powder, coriander powder, cumin powder, garam masala, chopped green chili, amchur powder, minced coriander leaves and besan.
  • Season with salt. Grease your palms with oil and pinch small ball from the above made mixture and flatten to shape it into a tikki.
Rajma - Aloo Tikki/Cutlet
  • Heat oil and shallow fry the tikki’s until light brown on both the sides by flipping either side.
  • Serve hot with tomato ketchup or any chutney of your choice.
  • Add love to make these tikki's taste more 'Yummy'.
Rajma - Aloo Tikki/Cutlet

NOTE:
You can add your choice of vegetables like carrots and peas. For more healthier choice you can add sweet potato in place of potato.

Tuesday, July 29, 2014

{Ramadan Special} - Guest Post: Shish Tawook from Khadiza of Khadiza's Kitchen

Salam and welcome to the last post of the series Joy From Fasting To Feasting - VII. Today the guest who is honoring this series with her unique and yum recipe is Khadiza of Khadiza's Kitchen. I came across Khadiza through a online food group where we Muslim Food Bloggers share our passionate work..Khadiza's Kitchen is loaded with authentic and traditional Bangladeshi recipes which are simplified and mouthwatering. This lawyer turned STHM....loves to experiment a lot in her kitchen....trying out recipes to suit her family needs....Do stop by at Khadiza's Kitchen to check out her yum galore....Thank you Khadiza for taking out time and joining in this global event. 
Joy From Fasting To Feasting - VII
Ramadan - the most precious month for Muslim . The month which helps purification of soul with the purification of body too . Fasting in Ramadan is not only avoiding foods till dusk , but the fasting requires controlling of negative emotions and evil thought .
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The Prophet (peace be upon him) said,
"Allah has no need for the hunger and the thirst of the person who does not restrain himself from telling lies and acting on them even while observing the fast."
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Ramadan has so many sweet memories in my life . Back home , when was a kid , it's more like feasting than fasting !! Those colorful , varieties of food at the time of iftar , sharing foods with neighbors and  the  poor people was something of tremendous joy to every kids . My Dad often used to buy our favorite Shuti kebab and sheekh kebab from the famous Old Dhaka Iftar selling point - Chowk Bazar !! Kebab was really our favorite dish . Still now it is .  But now as a Mom of two and being a patient of some abdominal disorder , I always focus on something healthy for iftar , not so spicy yet flavorful . I'm sharing today my favorite Lebanese Kebab Shish Tawok with you all !!!
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Shish Tawook

INGREDIENTS :
  • 1.5 lb chicken breast , cut in cubes
  • 3 tsp.Mayonnaise  in original recipe they use garlic aioli)
  • 2 tsp. Olive oil
  • 2 tbsp. Garlic
  • 1 tbsp. Ginger
  • 1 tbsp. Oregano (optional)
  • 1 tbsp. Black pepper , crushed
  • 1 tbsp. Tomato ketcup
  • salt to taste
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PREPARATION :
  • Marinate the chicken pieces with all the ingredients, for at least 4 hours .
  • Skew into the skewer .
  • Bake at 400 FH in a pre-heated oven for 15 minutes , then again broil another 10-15 minutes .
  • Serve hot !!! Best accompanied with hummus and couscous salad !!! 
You can find Khadiza @ Blog | Facebook.

NOTE: You can find updated list of entries @ Joy From Fasting To Feasting - VII.

Monday, July 28, 2014

{Ramadan Special} - Guest Post: Almond Ghoraybah Cookies from Jehanne of The Cooking Doctor

Today while drafting this post....I noticed there are no cookie recipes in my blog....I really wonder this....It is my pleasure to have share with you a cookie recipe from my dear friend Jehanne of The Cooking Doctor, who needs no introduction to my regular readers....Jehanne, sweet and simple buddy from Singapore is a cardiac doctor by profession and a passionate food blogger who blogs, photographs, writes for BBC magazine, conducts cooking demos, writes cookbooks and in the recent time she has come up with a range of cooking/baking ware under her own label....Today she has bought cookies for us...which make perfect homemade Edible Eid gifts for your loved ones....Do read out....
Joy From Fasting To Feasting - VII
It was through Ramadhan’s Joy From Fasting To Feasting event, perhaps a good few years ago that I came to know Lubna. A hyderabadi true blood who is passionate about her food, with Mughlai influence and an expert in microwave baking. We share few common traits, including having a daughter of similar age. I love reading her chronicles, gawk on her gorgeous photography and most importantly her recipes are authentic and delicious.

Today I bring her some cookies for the great Ramadhan event that is going stronger by the year, check out what other bloggers bring to her platter day in
day out, talk about the high stamina of blogging in this challenging month!

Last year I shared my Turkish pide recipe for Lubna, and this year, Almond Ghoraybah cookies. You may wonder why cookies?  The last leg of Ramadhan for us Malaysians are always enriched with late night baking, and getting ready for the Eid festivities. In a nutshell. there are 2 Eids that Muslims celebrate, the Eid ul Fitr which is right after Ramadhan and another is Eid ul Bakr, which is during the Hajj ( pilgrimage) season. I am aware that in some countries the Eid ul Bakr is celebrated with more gusto than Fitr, but in my part of the world, the preparation for Eid ul Fitr start during Ramadhan itself. It is a victory after fasting for a month, and it is also the time to open doors, literally to guests of all religions, to come and celebrate.

This Ramadhan, I in fact baked these almond cookies during the first day of the fasting. Baking is therapeutic for me, and I love the end results of delicious, moreish cookies that I can give to my family, neighbours and friends. These cookies are slightly different than the traditional Moroccan Ghoraybah cookies, in the way that I dip them into icing sugar just before baking. This method produces crinkle effect and also lightly sweetened, perfect with the crunchy almonds.
ghoraybah-3 
We will have jars of these for relatives and guests who join us for Iftar gatherings and Syawal ( Eid ul Fitr), so I hope with me sharing the recipe here will encourage all of you to make them for your family too!
Thank you Lubna for the invite to grace your gorgeous website, with my humble offering. May you and family have a blessed Ramadhan and Eid!

Almond Ghoraybah Cookies
ghoraybah
INGREDIENTS:
  • 1 cup Butter
  • ¾ cup castor sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 cup coarse almond meal / ground almond
  • 2 cups plain Flour
  • 50g toasted Almonds for garnish, halved
  • 2 tbsp Icing sugar
  • ½ tsp Salt
ghoraybah-2
PREPARATION:
  • Preheat the oven to 170C.
  • Cream the butter and sugar until pale and fluffy.
  • Add in the egg and vanilla.
  • In a bowl combine the ground almond, plain flour and salt.
  • Add into the batter and combine to form soft dough.
  • Roll small gold balls size cookie dough and dip into the icing sugar.
  • Lightly flatten the cookie dough and place on silicone baking mat or greased cookie sheet.
  • Place a halved almond in the centre of each cookie.
  • Bake for 18 minutes until the edges are golden.
  • Keep the cookies in airtight container for up to 4 weeks. 
You can find Dr.Jehanne @ Blog | Facebook | Pinterest | Twitter.

NOTE: You can find updated list of entries @ Joy From Fasting To Feasting - VII.
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