Sheer Khurma

Sheer Khurma

Just one more day and then Bakri Eid will be celebrated all over the World. I take this opportunity to wish my friends Eid Mubarak. Well, what is a celebration without something sweet and what is Eid without Sheer Khurma. This is a dish cooked in every house in Pakistan, Bangladesh and also in Muslim households of India. I have an affinity for this sweet, it is rich but not too much, moreover it is easy to make and barely takes time to prepare. So let's celebrate Eid with Sheer Khurma and pray for Peace worldwide.

Preparation Time : 10 minutes
Cooking Time      :  45 minutes
Difficulty              :  Very Easy
Serves                  :  4 - 6

Ingredients : 

1 litre Pure Milk

1 cup or as per taste Sugar

250 grams Vermicelli/Semiyan/Sevaiyyan

250 grams Pure Ghee/Clarified Butter (or just enough for frying the vermicelli into light golden brown)

3 pods Cardamom (green)

Dry Fruits such as Almonds (badam), Cashew nuts (kaju), Raisins (kish mish), Watermelon Seeds (tarbooz ke beenj), Musk Melon Seeds (kharbuze ke beenj), Charoli (chironji), Pistachios (pista), etc. Use what you like and as much as you want to for the final dressing.

Dates, Dry or Raw, for dressing.

 

Method :

 1) Break the vermicelli/semiya into manageable size.

 2) Fry this vermicelli or semiya in a thick bottomed dish in ghee on medium-low flame. The colour of the vermicelli should be light golden brown and even. Keep it aside.

 3) Bring milk to boil and stir continuously to reduce the quantity. This will take about 30 minutes.

 4) Add sugar, powdered cardamom and stir.

 5) Add the vermicelli/semiya to the milk and stir for few minutes till it is soft and cooked. Do not overcook. This will take 6-8 minutes

 6) Before serving, top it with the nuts, raisins, dates and maybe a speck of ghee

 7) Serve this as you like – hot, warm, room temp or chilled. Since it has ghee, it is better to avoid the colder version.

Pumpkin Cheesecake

Pumpkin Cheesecake

Halloween is here... Our famous Durga Puja is just finished. It's time for something sweet. Pumpkin is the vegetable/fruit of the season, full of anti-oxidants, and sweet... But it is difficult to feed the small ones all the veggies and fruits. So here is one good option, make something sweet and when it comes to cheesecake, I see no difference how my sons and their father behaves. So go ahead bake some pumpkin cheesecake for the guests as well and surprise them.

Preparation Time  : 30 minutes
Baking Time          : 55 minutes
Cooling Time        :  at least 4 hours
Difficulty               :  Easy
Serves                   :  6 - 8

Ingredients :

1 1/2 cups crushed Gingersnap Cookies

1/2 cup finely chopped Pecans

1/3 cup Butter, melted

2 packages Cream Cheese, softened

3/4 cup White Sugar, divided

1 teaspoon Vanilla Extract

3 Eggs

1 cup Canned Pumpkin

3/4 teaspoon ground Cinnamon

1/4 teaspoon ground Nutmeg

 

Method :

  1) Preheat oven to 350 degrees F (175 degrees C).

 

  2) In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter.

 

  3) Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan.

 

  4) Bake crust 10 minutes in the preheated oven. Set aside to cool.

 

  5) In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth.

 

  6) Mix in eggs one at a time, blending well after each.

 

  7) Set aside 1 cup of the mixture.

 

  8) Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

 

  9) Spread the pumpkin flavoured batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

 

 10) Bake 55 minutes in the preheated oven, or until filling is set.

 

 11) Run a knife around the edge of the pan. Allow to cool before removing pan rim.

 

 12) Chill for at least 4 hours before serving. You can serve as it is or with a dollop of cream on the top, or even sprinkle some chopped nuts.

 

 

Salade Niçoise

Salade Niçoise

Light, refreshing and famous the world over, Salade Niçoise (nee-SWAHZ) , from the city of Nice in southern France, puts fresh garden produce and fine Mediterranean ingredients to excellent use. You can even turn a Salade Niçoise into a portable meal, using it as a filling for a sandwich called Pan Bagnat. As any citizen of Nice will tell you, classic salade Niçoise does not contain cooked vegetables. However, versions served outside of France very often contain cooked green beans and boiled potatoes. I followed the actual recipe, You can omit anchovies if you don't like it or add boiled beans and potatoes instead. It tastes wonderful either way.

Preparation Time : 10 minutes
Mixing Time         : 10 minutes
Difficulty              :  Very Easy
Serves                  :   4

Ingredients :

Vinaigrette :

3 tablespoons Red Wine Vinegar

2 teaspoons Dijon mustard

2 Scallions/ Green Onions, minced

1/2 cup Olive oil

Salt to season

Pepper to taste 

Salad :

• 4 Tomatoes, cut into wedges, seeds removed
• 1 Green or Red Pepper, seeds removed, cut into strips
• 2 big handfuls Salad greens (use as per your choice)
• 12 Basil leaves
• 2 cans Tuna, drained
• 3 Eggs, hard-cooked, peeled, cut into quarters 
• 1/2 cup Black Olives, pitted
• 12 Anchovy fillets, rinsed

Salade Niçoise

Method :

  1 ) In a large bowl, whisk together the red wine vinegar, mustard and minced scallion.

 

  2)  Still whisking, slowly drizzle in the olive oil to form an emulsion. Season to taste with salt and pepper.

 

  3) Add the tomatoes, sliced pepper, salad greens and basil leaves to the bowl with the vinaigrette and toss well.

 

  4) Portion the greens out onto individual plates and garnish each portion neatly with some of the tuna, eggs, olives and anchovy fillets.

 
Salade Niçoise Variations :
   
 Additions : Chopped artichoke hearts, peeled fava beans, chopped celery hearts and peeled, seeded and sliced cucumber are common additions to salade Niçoise. Though not traditional, boiled, peeled potatoes and cooked green beans are very co
common in Salade Niçoise made outside of southern France. 
 

Egyptian Fried Cauliflowers - Dukkah

Egyptian Fried Cauliflowers - Dukkah

Every time I encounter a dish which is so similar in favour and cooking style to a dish from another distant land, I remember my Grandmother's saying "All human race is one at heart and it's only language and politics that separate us by putting up boundaries". She was so true. The Egyptian Fried Cauliflower is so similar to the Indian cuisine that I almost felt I was at home, enjoying my mom's cooking. This dish is every quick and easy to prepare and equally tasty. You can serve this as a starter or even as a side dish for any main course.

Preparation Time  : 10 minutes
Cooking Time       :  20 minutes
Difficulty               :  Very Easy
Serves                   :   4 - 6

Ingredients :

2 teaspoons ground Cumin (for boiling)

1 head Cauliflower, cut into florets

1 cup all-purpose Flour

1 Egg

2 cloves Garlic

1 teaspoon ground Cumin

1 tablespoon Tomato Paste

Salt to taste

1/4 cup Milk, or as needed

2 cups Vegetable Oil for frying, or as needed

 

Method :

  1) Fill a large pot with lightly salted water and bring to a rolling boil, add 2 teaspoons cumin to boiling water.

 

  2) Cook cauliflower florets, working in batches, in the boiling water until cooked but still crisp, 1 to 2 minutes.

 

  3) Remove with a slotted spoon and cool on a plate.

 

  4) Blend flour, egg, garlic, 1 teaspoon cumin, tomato paste, and salt in a blender or food processor until smooth, thin with milk as needed.

 

  5) Heat oil in a deep skillet to about 350 degrees F (175 degrees C).

 

 
6) Dip cauliflower florets in the batter, and then fry battered cauliflower in the hot oil, working in batches, until cauliflower is golden and crispy, 6 to 8 minutes.

 

  7) Remove with a slotted spoon and drain on a paper towel-lined plate.

 

  8) Serve Hot with sprinkled

Chilaquiles - Fried Tortillas in Sauce

Chilaquiles - Fried Tortillas in Sauce

 

Do you have a bad hangover and need an instant cure? Well this dish, Chilaquiles is considered to ure any hangover in minutes. Well that is what the old ladies in Mexico believes. To me Chilaquiles is an excellantway to use up left over tortillas at the end of the day. All over Mexico Chilaquiles are served during breakfast or as a branch. But to me fried tortillas in a bowl of spicy sauce is an excellent way to end a tiring day. What do you think about it? When would you prefer to have this wonderful dish? Do let me know your opinions.

 

Preparation Time  : 10 minutes

Cooking Time       :  20 minutes

Difficulty               :  Very easy

Serves                   :  4 - 6

 

 

Ingredients :

Oil for deep frying

6 to 8 Corn tortillas, cut into 1 1/2-inch squares or diamonds

1 Onion, chopped

2 or 3 Serrano or jalapeño chiles, minced (you can use bottled, if you can't find fresh ones) 

2 or 3 cloves Garlic, minced

3 cups Tomatoes, crushed or chopped

Salt to taste

Pepper to taste 

1/2 cup Queso fresco or feta cheese, crumbled (You can also use any procssed cheese)

1/3 cup Sour cream or crema agria

 

Method :

  1) Add about 1 inch of oil to a large, deep skillet.

 

  2) Heat over medium flame until shimmering.

 

  3) Add the tortillas in batches and fry, turning occasionally until lightly crisp.

 

  4) Remove to a paper towel-lined plate and repeat with the remaining tortillas.

 

  5) Pour off all but about 3 tablespoons of the oil.

 

  6) Add 3/4 of the chopped onions and chiles and saute until the onions are cooked through and just beginning to brown.

 

  7) Add the garlic and saute for another minute or so.

 

  8) Stir in the tomatoes and salt and pepper to taste. Reduce heat to medium-low and simmer for about 10 minutes.

 

  9) Carefully stir in the tortillas and simmer for another 5 minutes or so until the tortillas soak up some of the sauce and are softened but not mushy.

 

  10) Garnish with the remaining chopped onions, queso fresco and sour cream.

 

  11) Serve hot with scrambled or fried eggs and refried beans.

Variations :Sauce Variations:

 Use salsa verde instead of the tomato sauce. Or try your favorite mole sauce.

Optional Additions :
 Stir in some cooked, shredded chicken breast with the tortillas.

Or beat 5 eggs and stir them lightly into the simmering sauce to form ribbons of cooked egg before stirring in the tortillas.

Garnishes:

Other possible garnishes include chopped avocado, chopped cilantro.

 

 

Argentine Sopapillas

Argentine Sopapillas

These puffed fried or baked pastry pillows are famous not only in Argentina, but all over, New Mexico, Peru, Bolivia, Uruguay, Chile and even in Texas (USA). Some where they are Honey coated sweet triangles, served during breakfast. Some times they are stuffed savoury parcels, served during lunch or dinner. In Chile they are a savoury snack served mostly on rainy days. Today I am posting the recipe of a simple Sopapilla, which is generally served during breakfast, but I have seen my sons having them round the clock, drenching with honey and sprinkling some cinnamon powder. It really tastes yum. So if you have young children at home, do try this.

Preparation Time   : 10 minutes
Standing Time       : 20 minutes
Frying Time            : 6 - 8 minutes
Difficulty                 : Very Easy
Serves                     : 4 - 6

Ingredients :

4 cups all-purpose Flour

2 teaspoons Baking Powder

1 teaspoon Salt

4 tablespoons Shortening (I generally use cold butter cubed, it tastes better)

1 1/2 cups Warm Water

Oil for frying

Method :

1) In a large bowl, stir together flour, baking powder, salt and shortening. Mix loosely with finger tips till the flour looks like breadcrumbs.

2) Stir in water; mix until dough is smooth.

3) Cover and let stand for 20 minutes.

4) Roll out on floured board until 1/8 to 1/4 inch thick.

5) Cut into 3 inch squares.

6) Heat oil in deep-fryer or a deep frying pan to 375 degrees F (190 degrees C).

7) When the oil is sufficiently hot add few pieces at a time and fry until golden brown on both sides.

8) Drain on paper towels and serve hot.

9) Serve a bowl of honey with a spoon so that they can drench it honey before eating. You can even sprinkle some fresh Cinnamon powder for a earthy spicy flavour.

Hanky Panky

Hanky Panky

Hanky Pankies, made with sausage, cheese, and a touch of Worcestershire sauce, have been a staple at Cleveland parties, and outdoor get-togethers for decades. Ask any Northeast Ohioan to name a quintessential Cleveland party food and you'll most likely hear "Hanky Pankies." I thought the name was really funny and when I had it for the first time, I realised, it could not have a better name... If you have young children at home, do try this out, I'm sure they would love this dish.

Preparation Time  : 10 minutes
Cooking Time       :  15 minutes
Broiling Time        :    5 minutes
Difficulty               :  Very Easy
Serves                   :   6 - 10

Ingredients :

500 grams Sausage (I use spicy ones, you can too, if desired)

500 grams lean ground Beef/Lamb/Mutton 

1 tablespoon Worcestershire Sauce

1/2 teaspoon Garlic Salt ( If you can't find it, use minced garlic and salt) 

Velveeta Cheese, cut into cubes (You can use any Processed Cheese) 

Rye or Multigrain Bread

 

Method :

  1) Heat a skillet over medium - high heat.

  2) Brown the meat, breaking up with a fork. Drain the liquid from the pan.

  3) Add the cheese. Stir until melted and combined. Generally the dish calls for as much cheese as meat, i.e. 500 grams, but I thought less could make it little healthier, so I use less than half of the recommended amount. It depends on you, how much cheesy you want the dish to be.

  4) Add the garlic salt and Worcestershire sauce.

  5) Season with pepper to taste. As both Cheese and Garlic salt are salty enough, so taste before adding extra salt to it. I generally avoid using extra salt, just pepper is good enough.

  6) Spread on bread slices and place on cookie sheets.

  7) Put under the broiler until slightly brown on top and the cheese is bubbles.

  8) Serve Immediately. You can also decorate it with small cilantro/coriander leaves or chopped green onions.

 

Mushrooms with Garlic and White Wine Recipe - Setas con Ajo y Vino Blanco

Mushrooms with Garlic and White Wine Recipe - Setas con Ajo y Vino Blanco

"Setas" or mushrooms are very popular in Spain. Many people drive or walk out to the countryside and spend the day picking them, especially after an autumn rain. The Autumn is a great time for mushrooms and this dish is easy and quite delicious served with bread as a "tapa," as an accompaniment to a beef, lamb or pork roast, steak or chops. This Autumn I though I should share this wonderful dish with my friends...

Preparation Time :  5 minutes
Cooking Time      :  15 minutes
Difficulty              :  Very Easy
Serves                  :   4

Ingredients :

12-14 large Mushrooms, such cremini or white mushrooms (you can even use Large Button Mushrooms in case you can't find any other variety)

3 large cloves of Garlic

4-6 tablespoon Virgin Olive Oil

3/4 cup (177 ml) Dry White Wine

Salt to taste

Method :

  1) Place fresh mushrooms in a colander and place under running cold water to remove any dirt. Trim the stems. Slice.

  2) Peel the garlic cloves and mince.

  3) Place large open frying pan over medium heat and pour in 4-6 tablespoons of extra virgin olive oil.

  4) When hot, add minced garlic. Before garlic browns, add sliced mushrooms and saute for 2-3 minutes, stirring to coat mushrooms with oil, and mix with garlic.

  5) Pour in white wine and stir.

  6) Continue to cook another 5 minutes or so. Mushrooms will shrink and darken.

  7) Add salt to taste.

  8) Remove and serve immediately with a fresh baguette.

Huevos Rellenos de Gambas or Deviled Eggs with Shrimp

Huevos Rellenos de Gambas or Deviled Eggs with Shrimp

When it comes to Spanish tapas, the list is endless... I was totally spoilt for choice when I visited my friend's mom at her Delhi residence. There are so many wonderful dishes made out of simple egg. The one I loved is the one I am sharing with all my friends today. This is very easy to prepare, but so delicious that the taste lingers on long after.

Preparation Time :  10 minutes
Cooking Time      :  15 minutes
Difficulty              :  Very Easy
Serves                  :  12

Ingredients :

• 12 hard-boiled Large Eggs
• 4-5 pitted Green Olives (optionally, can use pimento-stuffed)
• 500 grams medium-size Shrimp, boiled and peeled.
• 4-5 tablespoon Tomato Sauce
• 1/4 cup Mayonnaise
• Salt to taste
• Pepper to taste
• Spanish Sweet Paprika for garnish

Method :

 1) Before cooking the shrimp, rinse thoroughly and put into a small saucepan. Cover with water.

 2) Boil for about 5 minutes. Immediately remove from the stove and pour out the water.

 3) Place shrimp in a bowl of cold water to cool the shrimp quickly. Peel and refrigerate.

 4) Hard-boil the eggs side by side and cool them.

 5) Peel and cut the eggs in half lengthwise and remove the yolks.

 6) Place yolks in a small mixing bowl. Mash with a fork so they are crumbly.

 7) Finely chop the olives and the cooked shrimp and put into a mixing bowl.

 8) Add a few tablespoons of tomato sauce and mix.

 9) Add mayonnaise and half of the crumbled egg yolks to the mixture gradually, being careful not to add too much.

 10) Add salt and pepper to taste. Taste and adjust seasoning, if required.

 11) Scoop the mixture into each egg half and place on a platter to serve.

 12) Carefully dust the eggs with Spanish paprika and Serve.

 13) You can also save few shrimps with tails and decorate them on the deviled eggs.



 

Hot German Potato Salad

Hot German Potato Salad

A potato salad is always a comfort food that can be had any time of the day and the carbs are a real pick me up, specially when the weekend is still a day later... Yes, This is the salad which has given me a lot of support ever since I first had it on the fist day of my life's first Convention Lunch.  The boring long lectures, immediately changed into something very informative. Well jokes apart friends. This salad has saved my back and my prestige as a good cook as number of times. So I diced to share my good old friend with all my great friends out there.

Preparation Time : 10 minutes
Cooking Time      :  30 minutes
Difficulty              :  Easy
Serves                  :  4 - 6

Ingredients :

9 Medium Potatoes, peeled

6 slices Bacon

3/4 cup chopped Onions

2 tablespoons all-purpose Flour

2 tablespoons White Sugar

2 teaspoons Salt

1/2 teaspoon Celery Seed

1/8 teaspoon Ground Black Pepper

3/4 cup Water

1/3 cup Distilled White Vinegar

 

Method :

  1) Bring a large pot of salted water to a boil.

 

  2) Add potatoes and cook until tender but still firm, about 30 minutes.

 

  3) Drain, cool and slice thin.

 

 

  4) Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.

 

  5) Saute onions in bacon drippings until they are golden-brown.

 

  6) In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper.

 

  7) Add the mixture to the sauteed onions and cook and stir until bubbly, then remove from heat.

 

  8) Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly.

 

  9)  Boil and stir for one minute.

 

 10) Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

 

                                                Crispy Bacon

 

 11) Serve them with a some crusty Garlic bread and top up with chopped chives. You can also reserve a piece of Crusty Bacon and add it on the top, whole or crumbled.

 

African Peanut Soup

African Peanut Soup

This soup is famous all over Western and Northern Africa. In all the countries, every family has their own family secret recipe, which they claim to be The Original one. But there are ones which are vegetarian, Non vegetarian, Chunky, smooth, With greens, without greens, cooked with water or Chicken stock. Well I could just go on and on. But here I'm posting a version which I liked best out of about six different versions I picked up from different cookery shows, cook books or from net. I also like the smooth version made with Peanut butter and Scotch Bonnet Pepper. But this is a real winner. On a tiring mid week, this can bring a world of soul warming feeling.

Preparation Time : 15 minutes
Cooking Time      :  55 minutes
Difficulty              :  Easy
Serves                  :  4 - 6

Ingredients :

2 tablespoons Olive Oil

2 medium Onions, chopped

2 large Red Bell Peppers, chopped

4 cloves Garlic, minced

400 grams can of crushed Tomatoes, with liquid (or fresh Tomatoes, Blanched, peeled and Cubed)

8 cups Vegetable Broth or Stock

1/4 teaspoon Pepper

1/4 teaspoon Chili Powder (optional)

2/3 cup Extra Crunchy Peanut Butter

1/2 cup uncooked Brown Rice

 Some Crushed peanut and chopped Cilantro/Coriander leaves to serve.

 

 Method :

  1) Heat oil in a large stock pot over medium high heat.

 

  2) Cook onions and bell peppers until lightly browned and tender.

 

  3) Stir in garlic when the onions are almost done to prevent burning.

 

  4) Stir in tomatoes, vegetable stock, pepper, and chili powder.

 

  5) Reduce heat to low and simmer, uncovered, for 30 minutes.

 

  6) Stir in rice, cover, and simmer another fifteen minutes or until rice is tender.

 

  7) Stir in peanut butter until well blended, and it is ready to serve.

 

  8) Check the seasonings, adjust if required, pour in a soup bowl and sprinkle with some crushed Peanuts and Cilantro/Coriander leaves and serve hot.

 

 Crunchy Peanut Butter

 

 Peanuts, to be Crushed

Gambas al Ajillo or Garlic Shrimp

Gambas al Ajillo or Garlic Shrimp

This is one of the most Famous Tapas found in southern part of Spain. The fresh Shrimps from Mediterranean make this dish very tasty and this dish being so easy to prepare is another reason for it's popularity. I have always had to make extra batches of Gambas Al Ajillo because it tends to disappear from the plates faster than you can cook.

Preparation Time : 10 minutes
Cooking Time      :  10 minutes
Difficulty              :  Very Easy
Serves                  :  4 - 6

Ingredients :

• 500 grams Shrimp, 25 count would be better 
• 4 large cloves of Garlic, finely minced
• 1 teaspoon sweet Spanish Paprika (you can substitute with Kashmiri Mirch) 
• 1 teaspoon  Red Pepper Flakes
• 1/4 cup of Cognac (you may substitute Dry Sherry instead)
• 1/4 cup Virgin Olive Oil
• 3 teaspoon  chopped fresh Parsley
• 1 Lemon for juice
• 1 Baguette / Fresh Garlic Bread

 

Method :

The shrimp can be peeled first, before cooking. Clean the poop string from the back and remove shells leaving only the tail. In addition, if you like larger shrimp, you may purchase shrimp with fewer count. However, 25 to 500 grams are about the right size for this tapa.

 1) In a saute pan or heavy frying pan, warm the olive oil over medium heat.

 2) Add the garlic and red pepper flakes and saute for about one minute or until they begin to brown. Be careful not to burn the garlic!

 3) Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika.

  4) Stir well, then saute, stirring briskly until the shrimp turn pink and curl – about 3 minutes.

 5) Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan.

 6) Season to taste with salt and freshly ground black pepper. Check the seasonings and adjust if required.

 7) Sprinkle with  fresh parsley and serve hot with fresh bread.