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.