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Monday, July 28, 2014

{Ramadan Special} - Guest Post: Almond Moghrabieh 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.
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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
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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.

Sunday, July 27, 2014

{Ramadan Special} - Guest Post: Pakistani Bhuna Gosht (Shredded Beef) from Sarah of Flour & Spice

 Another aspect of this event is I get to know people are complete strangers and I get a chance to peek into their blog...know them virtually and the best thing is to be friends for rest of life....In the due course of this journey....travelling and unveiling the Ramadan celebration, foods and memories.....we are stopping by at Sarah Mir's Flour & Spice....then blog tag line says....'Baker by birth, Cook by circumstance'.....This year for the first time Sarah has clubbed with Asiya of Chocolate & Chillies and started a event called Eid Eats...Do read and join in the event at here....Sarah's blog is loaded with yum recipes...Do stop by at Sarah's Flour & Spice. Thank you Sarah for taking out time and sending across this wonderful post....
Joy From Fasting To Feasting - VII
Salaam and Ramadan Mubarak to you all!!! Before I say anything else I want to extend a huge Thank you to Lubna for inviting me to join “Joy From Fasting to Feasting”. I only actively started blogging this year and didn’t know about this event before, but have absolutely loved reading along and discovering other bloggers and their mouth watering food. Brilliant idea Lubna!
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Our fasts here in Toronto have been quite long and by the end of a long fast my husband usually wants something substantial i.e. meaty. This spicy shredded beef hits the spot.
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Every woman in my family has a version of this dish – more tomato, less tomato, more garam masala, less garam masala, etc. This is mine, but you should absolutely feel free to play around with the ingredients to suit your family. I frequently make this without ginger and it is still yummy. Usually we have it with roti/bread, but it is lovely inside a wrap or atop a salad.
Pakistani Spicy Shredded Beef or Bhunna Gosht
Serves 4
 INGREDIENTS: 
  • 1 pound beef boti/cubes boiled
  • 1 inch cinnamon
  • 1 black cardamom
  • 5-8 whole black peppers
  • 2-3 whole cloves
  • 7 cloves garlic crushed – 1 heaped tbsp garlic
  • 1 inch piece ginger grated – ½ tbsp ginger
  • ½ to 1 tbsp red chilli powder (use according to taste)
  • ½ tsp turmeric powder
  • Salt
  • Half an onion diced
  • Two tomatoes diced
  • ½ cup whipped room temperature yoghurt
  • 4-5 green chillies
  • Lemon juice
  • For garnish: Cilantro leaves, mint leaves, thinly sliced sticks of ginger
  • Oil for the pan 
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PREPARATION:
  • Shred your boiled beef boti/cubes by hand and set aside. If you have wok/karhai then that is ideal for this dish. Otherwise any saucepan with raised sides will work. Heat about 1/3 cup oil in your pan on medium high heat and put in your whole spices i.e. cardamom, cinnamon, cloves, and whole black pepper.
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  • After a minute add your onions and when the edges start to brown then add in your garlic and ginger and fry for a bit. Then add the spices and salt and cook for another two minutes. I recommend starting with the lower amount of red chilli powder as you can always add more later. You will be adding green chillies to this dish as well and they can be pretty spicy.
  • Add the beef to the pan and stir to ensure that it is well coated by the spice paste. Add tomatoes and let them cook down and become mushy with the pan of medium heat. When the tomatoes have softened – takes me 5-7 minutes then turn the heat all the way up and start stir frying the mix to dry it up and help incorporate the tomatoes into the beef. 
  • If the beef starts to stick/burn then add more oil. The shredded beef mixture will darken significantly and there should be next to no visible pieces of tomatoes left. At this point add your yogurt and mix. Cook on medium heat for another two minutes then taste for seasoning. Adjust if necessary. Add half the cilantro, the juice of half a lemon and cook for another minute. Turn the stove off.
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  • Serve topped with cilantro and/or mint leaves and sliced green chillies with some extra lemon on the side. Goes very well with yoghurt or raita and naan or paratha.
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You can find Sarah @ Blog.

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

Saturday, July 26, 2014

{New Blog Post} - Guest Post: Tri Color Bread Bhajiya's from Aara of Sweets & Spices

I came across Aara through last year's event of Joy From Fasting To Feasting - VI....when she dropped a comment on my blog post....Landing to her blog Sweets & Spices....I came across some easy to make and day to day recipes....Aara is just a year old blogger...but her passion for blogging has given her recognition in very less time....Do stop by Aara's Sweets & Spices to know more about her and her recipes.....Thank you Aara for sending across this yum entry and being part of this event.....Over to Aara....
Joy From Fasting To Feasting - VII
As Salamu Alaikum and Ramadan Kareem to all fellow Muslim Readers here.

I'am  Aara from Sweets & SpicesI'm really glad to be here today and share a special recipe which me and my family enjoys the most. Bajjis or fritters are very common during fasting days. In fact I should say Ramadan has become month of junk fook for us!! As we fast we love to munch in all those special treat being prepared at home. We cannot deny that we make the best preparations to treat ourselves after whole day fasting.

Many of us have come across bread bhajji but this bread bhajji is little different. Tri Color Bhajjiyas are unique in its own!! Every bite burst with flavors, and definitely we feel like having more. If you ask me to describe its taste in few words I shall say " Soft, Spicy, Yummy, Tangy and Delicious"
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Servings - 6-8 people

Preparation - 15- 20 mins
Cooking Time - Varies 
Lets start with the preparation:

INGREDIENTS:
BHAJJI BATTER:

  • 2-3 cups Besan/Gram flour
  • ¼ tbsp. Cooking soda
  • ½ tbsp. Chilli Powder 
  • 2 tbsp. Cornflour
  • Salt to taste 
  • Water as needed
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PREPARATION:
  • To make bhajji batter mix all ingredients mentioned in the list except water. 
  • Now add water slowly and mix it well to make a free flowing paste without lumps.
  • This paste should neither be too thick or too thin, Just enough free flowing to get coated with bread nicely from all the sides.
  • Check for salt and keep this aside till we are ready to fry.
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PREPARATION WITH BREAD:
  • Take 3 breads at a time place it over a plate or a board.
  • In 1st slice apply green chutney nicely all over.
  • Place another bread slice over it and now apply Tamarind Chutney.
  • Place another bread slice over it for the closing and press it a little to set it well.
  • Now cut the chutney applied bread into 2 halves or 4 pieces as showing in the pic.
  • Like wise prepare all the breads with chutney and keep it ready
  • Heat oil in a pan, start dipping each bread pieces into the batter and deep fry it in medium flame till golden brown. 
  • Remove it into oil absorbent material and serve it hot along with ketchup.
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Notes:
  • I did not trim the slices of bread. This gave me good grip to handle the bread slices easily while dipping into batter.
  • While dipping into batter make sure its a quick action and yet whole thing is coated nicely. If you let allow the bread slices to sit in batter it might become heavy and break too....Reason? 
  • Bread slices are already soft, and they have absorbed moisture content of chutneys applied. So it all becomes handle with care situation (not really that hard, just be quick). 
  • Don't make the batter thick, as it will become difficult to coat the bread pieces. free flowing batter will work its charms nicely
  • If u don't have tamarind chutney you can use tomato sauce
  • Make sure you add chutneys nicely and more in quantity than you can just spread for a sandwich! Because as told above bread will absorb moisture, and next since bread is a bland food it has its own kind of sweetness. 
  • It may neutralize the chutney effect if applied little. so make sure you apply good amount of chutney in every slice to get that perfect taste!!
You can find Aara @ Blog.

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