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Semolina Custard Pudding

This pudding is solely my creation.I have not borrowed any ideas from other recipes.My aim was to prepare a custard pudding but then  I decided to play around with some other ingredients too and thus emerged this delicious dish.

Ingredients

1 litre milk

1/4 cup slightly roasted semolina

½ cup sweened condensed milk

¾   cup custard powder-(mix into ¼ cup of water and make a thin paste)

Sugar according  to taste

1 tablespoon Orange zest

¼ cup fresh orange juice

A pinch of salt

1 tsp Vanilla essense

8 coconut  cookies ( or any of your favourite)

Method

Crumble the cookies coarsely and spread it evenly Into  a medium sized pudding dish. Pour the orange juice over it and keep aside.

In a pan add the milk, condensed milk, semolina ,sugar, salt and the custard  powder paste and bring to a boil stirring all the time.Reduce heat and keep stirring .Once it starts to thicken,add the vanilla essense and the orange zest and mix it well.Remove from heat and pour over the layered  cookie .Serve it at  room temperature  or  refrigerate if you prefer to eat it cool.

Soft Crusty Bread

During the recent Eid holidays I had a lot of time on my hands and the children asked me to bake bread.Bread making needs a warm temperature in order to activate the yeast so that the dough is properly risen,almost double the original size.Only then the end results will be effective.Even though it was not the right temperature that day, my kitchen had a little warmth to cope with the bread making procedures and to keep the yeast moving.Once you learn the basic techniques of bread making,you will find the recipe very easy to handle.Moreover you don't have to go through a  hassle finding the ingredients because they are found right in your kitchen.
Here's the recipe for a loaf of bread weighing 750 grams.Go ahead and try.

Ingredients

4 cups all purpose flour

2 1/2 teaspoons instant yeast

2 teaspoon  salt

1 teaspoon sugar

3 tablespoon oil

1 ½  cup  lukewarm water

The Bread Making Technique

In a large bowl mix all the dry ingredients and then add the oil and water ( use the water little by little till you get the correct consistency) and knead it to a soft dough.It should feel smooth and elastic to the touch.If its too wet add a little flour and knead again.Grease another bowl  and  place the dough in it covering  with cling film or cloth and leave it to activate in a warm place.When it doubles the size in 1-2 hours,shape it out like a rectangle log and put  it in a well greased  loaf pan. Leave it to rise for another hour and  then bake it in a pre heated oven at 350F for approximately 40-45 minutes.

Before baking-Don’t forget to slit a few times on top of the bread and brush with olive oil.

Pre- heat -the oven with a bowl of water in the lower rack of the oven so that the steam will enable the bread to get a lovely crust.

Add caption

Remove  the loaf from  pan and cool it on a wire rack.Once it's completely cooled,cut into thick slices and enjoy with garlic butter, jam or any other accompaniments  that go well with  bread.  

Chicken 65 With A Twist

Chicken 65-

Sometimes the children get exasperated eating chicken prepared in the same cooking style. At that juncture I turn to the internet,hoping desperately to find an easy recipe to satiate their taste buds. However one particular day my eldest daughter came home from college and said that her Indian classmate had brought some snacks for the them to relish during their break time.As she had really enjoyed every bite of it,she was very  eager to try making it at home. She was however told to refer the internet for assistance.The recipe was too complicated for her to comprehend fully. And  she passed  the task over to me .Nevertheless I took up the challenge  to recreate  this dish. But then again, to start with,I  had to do a Google search to  get an idea how it looked like .Eventually  I found an appealing one  that caught my attention and inevitably was drawn toward the recipe.The instructions were quite simple and everything else fell into place .This recipe is sans gravy and could be eaten as a snack. In my first attempt,I made it according to the instructions.Thereafter I decided to put my own  twist to it.I added much more than what was called for in the recipe .

I marinated  and fried the chicken according to the recipe -chicken 65  in the video via you tube.Once that was done I started playing with my senses to prepare the gravy.I sautéed  an onion in a little oil, added ginger/garlic and cooked till the aroma was released.Then mixed in some spices like,curry powder and garam ( about ½ teaspoon each).Next step was to  add  a diced tomato and  about 2 tablespoons of tomato paste and cook further.Finally a  cup of yoghurt was stirred in to get a thick consistency of gravy.

Let me stop blabbering  and lead you to the recipe courtesy of you tube. Chicken 65-

the dish may look appealing but doesn't it sound intriguing ?? 

I made this for a potluck gathering with friends

Made with great labour of love

Healthy Start

                                     Life is a combination of magic and pasta - Federico Fellini

Delicious Finger Foods

The savouries,better known  as short eats or finger foods  have  become the central  itinerary at large and small parties.They  are included  in every menu and  at every occasion.Savouries can be served hot or cold and usually served as starters.We give prominence to them at  tea parties,birthday parties ,family get to-gethers and picnics.Whenever my children invite their friends over,they prefer to serve savouries to them. And I am one happy mom ,who enjoys making them.The most popular at home are cutlets,pastries,buns and sandwiches.

savouries served at a recent get together  at home

Savouries I prepared for my son's birthday

Served during the festive season

Maalu paan or fish buns

My savoury recipes can be found here;

Tuna fish and potato cutlet

Savoury rounds

Fried Okra In Spicy Coconut Sauce

Okra is a well-liked  vegetable  as it contains high fibre and  vitamin C.It  is also rich in antioxidants.Okra is also a good source of calcium and potassium.Many English speaking countries refer to this vegetable as Ladies Fingers. In order to eliminate the slimy effect when cooking okra,I tend to fry them before adding it to my dishes.The recipe I am about to present to you is very easy and there is no hard and fast rule to follow.You can adjust the seasonings according to your taste.

Take a pound of okra,cut the stalk.Wash them and  and rub turmeric powder all over and rinse in water.Fry them till crisp and set aside.Slice two onions, 4-5 cloves of garlic and 3 green chillies and fry them in hot oil and set aside.

To make the spicy coconut sauce-In a pan,heat a tablespoon of oil.Add a few fennel seeds and  a few mustard seeds.As soon as it begins to splutter,add one large chopped  tomato and cook it till it softens.Stir into it a teaspoon of  red chilly flakes,1 teaspoon of curry powder, ¼ teaspoon turmeric,.Once it is thoroughly blended, add the coconut milk.( 3-4 tablespoons of coconut powder mixed well  in a cup of hot water).Season with salt and bring to a slow boil. Finally add the fried Okra ,Onions and garlic and simmer.

Eating The Right Kind Of Food

A friend asked me the other day from where I get my inspiration, to get into the kitchen and cook without complaining.I guess I have to thank my dear Mom who taught us the basic culinary skills.Whenever,she  prepared food, we would  with keen enthusiasm watch  how she skillfully made those delicious dishes. At that time as young as we were, we would, with pleasure, munch away the morsels shoved  into our mouths by Mom ,to get our  opinion on  the taste. She took great pride in preparing  new recipes and we were like  good students observing everything she did in the kitchen. I also got to thank the many  articles and cookbooks that have guided me throughout.The  various websites that cater good recipes from all over the world encouraged me further my love for cooking. Whether they are continental, oriental or mediterranean dishes, I love to try my hands on them.

Ever since I was diagnosed with type 2 diabetes, I have tried as much as possible to curtail carbs in my diet.I have  even switched  from white rice and everything refined to whole grains.When I come across articles on diabetes whether on the internet or magazines, I am somehow deeply drawn towards them.There are so much of useful information that I have gathered on the web regarding diabetes that helps me  greatly  and has motivated me tremendously to monitor my blood sugar on a weekly basis .When a good article from a reliable source recommends something worthy,I make sure I follow their guidelines and learn a few tips as well.There are studies which has proven that  eating barley  can help in managing our sugar levels.Barley is  an excellent  choice for a diabetic because it  is high in soluble fiber.It makes  a good substitute for white rice. I came to know of one website, which has a number of delicious and mouth watering recipes for everyone.I love the fact how  they guide and help you step by step with their interesting articles.This is a wonderful  family friendly site where you  could find articles and useful information on any topic.I also love the variety of  healthy recipes they have on their website  for health conscious people like me. 

Cooking Fish

If I can eat fish everyday I would, but I  limit it for  once a week.The reason behind this is that  my children detest the smell of  fish.I try hard to eliminate the fish smell with my cooking, using  a lot of flavouring and seasoning  and a good amount of  spices and condiments,yet though,the children hate the aroma that wafts through their nostrils. Mmm..I love it though..
We  eat a lot of  Kanad Fish once a week.My husband gets it fresh from the market, all washed cleaned and cut according to our preferred sizes.There are many health benefits eating fish regularly because fish is low in fat and has a high protein level and  is an excellent  source of omega 3 fatty acids.More over, eating fish at least once a week can  diminish  the risk of various health disorders.

Fish cooked with tomato paste

Here's how I cook Kanad fish

Ingredients

2 slices Kanad ( thick slices)
1 large onion sliced
4-5 cloves of garlic chopped 
a thumb size piece fresh ginger crushed
1 tomato chopped 
1 teaspoon cummin seeds
1/2 teaspoon fennel seeds
A sprig of curry leaves
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
2 tablespoon curry powder
1-2 teaspoon chilly powder ( according to your taste or you can skip this)
a stick of cinnamon
2 tablespoon oil
salt to taste 
Juice of 1/2 a lemon
1 tablespoon tomato paste ( optional)
1 cup water
3 tablespoon coconut milk powder

(some extra  tablespoons of turmeric powder to clean the fish.)

Cut each sliced  Kanad into quarter.Gently Rub turmeric all over the fish pieces,wash well and rinse.Set aside .I recommend you to freeze the pieces till you make the gravy.By doing so ,the fish becomes firm and does n't break into flakes during the cooking process.

Now make the gravy-Heat the oil.Add the cinnamon stick,the cummin and fennel seeds.When they begin to cackle put  the onions,ginger,garlic and cook it to a light brown colour. Next add the coriander,curry,turmeric and the chilly powder.Mix it well.Add the tomato and cook till it becomes  soft.Pour in the water,salt and bring it to a boil.Take the fish off the freezer( remember you cleaned  it and placed it into the freezer to get a firm texture).Put the pieces of fish in the boiling liquid and cook for about 5 minutes. (don't cover with a lid).Throw in, the sprig of curry leaves.
Then add the tomato paste ( you can skip this  to get a light coloured gravy) and whisk  in the coconut powder.Lastly add the lemon juice.
Enjoy  this dish  with rice,chappati or bread.

Fish cooked without  the tomato paste

Cooking Bean Sprouts

Sometime back,while on our fortnightly grocery shopping,I came across beans sprouts,with was well packed and looked very fresh. Though I had never  cooked it before, I have had  read enough about bean sprouts that I didn't hesitate to pick one pack for my trolley. Back in the kitchen after having done all the grocery shopping, I decided to cook beans sprouts for lunch that day.I did n't even know how this was cooked but my basis culinary skills guided me to make an extraordinary dish.The taste was so good that I could n't help  indulging myself with more servings. My husband too took an instant liking to the new dish.

I put the sprouts in a colander.Washed them well and let the water drain.In a pan,I  added a little oil and sauteed an onion,which was finely sliced,with 2-green chillies and some crushed ginger/garlic.To this I added,a few mustard and fennel seeds.It took about 2 minutes to get them cooked to a light brown colour.Then I mixed a tablespoon of curry powder,a teaspoon each of turmeric and red chilly flakes.Once that was thoroughly blended I added one whole tomato chopped roughly. A sprig of curry leaves and then, went into the pan,the  washed sprouts.I kept mixing all the ingredients together so that all the flavours would blend in nicely.As I love gravy,I poured in about 3 tablespoons of water.Lastly,I added salt according to taste.By this time,a sharp aroma was wafting through the kitchen and believe me  I could n't wait patiently  till it was done.I must say it was absolutely delicious with red rice.As a matter of fact,I had to eat in moderation because of my diabetes.All in all,I enjoyed this new dish and eagerly awaiting to prepare  it again.

Beans Sprouts before cooking

Cooked Beans sprouts

Cooked red rice

Kitchen Disasters

I was reading a favourite magazine when I came across some interesting  tips to follow, when cooking disasters take place in the kitchen. How many times have we  got to a stage where we think we have to  throw away  the food because we have added too much of salt in the food. And  how much does it infuriate you  when everyone starts complaining  that the food is too oily and leave their plates barely eaten. I find that in most instances  when making ,soups and stews,I unsuspectingly tend to   add extra salt and hold my hands in my head wondering what  I  am going to do with a pot full  of salty soup and  who on earth is going to eat it after that.. Many times I have added cupfuls of extra water to reduce the saltiness but  have ended  up with a pot of  watery soup.

By following some procedures ,I am sure we can relish the salty food too which otherwise would probably go waste.I found these tips very useful and easy to handle. So make sure  to  try  them  next time  you  encounter similar mishaps when cooking.Try adding raw potatoes to the soups and discard  them once they are thoroughly cooked.The cooked potatoes absorb the extra  salt ..Another method is to mix  a teaspoon of cider vinegar and sugar.To get rid of excess fat from soups ,refrigerate the soup after cooking.The excess fat will come up to to the surface and can  be easily removed. Lettuce leaves also absorb fat. Place a few in the pot and the fat will  cling onto it. Simply remove the lettuce leaves. This is a good technique to  adapt to prevent wastage of food  from  possible cooking disasters .


               A pot of soup can turn disastrous if too much of salt is added

Sago Pudding

Sago is a cereal acquired from the powdered pith of a sago palm. A type of flour, called sago flour, is made from sago It is starchy and  used for making  puddings and pancakes and for various other purposes. Sago is commonly used for cooking  in India, Bangaladesh and  Sri Lanka.

Traditionally,in our home,sago is  cooked and eaten in the form of a pudding.It is in  the spotlight during the festive seasons.It makes a good dessert  and keeps us feeling warm and cosy during the  cold wintry days.In summer, you can chill the pudding and enjoy it's thick texture. Sago is  widely sold  in the form of "pearls". Sago pearls can be boiled with water or milk and sugar to make a sweet  sago pudding.I usually  purchase white sago pearls to make  a warm dessert.Some prefer to eat  sago pudding or porriage  with a serving of thick coconut milk.

Ingredients

¼ pound sago pearls

6-8 oz jaggery

½ teacup coconut milk

5 cardomom pods

A piece of cinnamon stick

A pinch of salt

A tablespoon sugar ( optional)

Method

Wash and soak the sago pearls for about 15 minutes.Put the pearls into a pan,add the water ,cinnamon ,and the cardamons and bring it to a boil.Scrap the jaggery and add it to the cooking sago.Add a pinch of salt.At this point,( optional)  you can add an extra tablespoon of sugar if you want the pudding to balance your taste buds..Now pour the coconut milk and stir it very well.Remove from heat and pour the contents  into a glass dish.This will taste good when eaten warm. Some love to serve it with a spoonful of thick  coconut milk/cream.

Remove the  cinnamon stick and cardamom pods before serving.

Tip: Add an extra cup of water to the above recipe to make sago porridge. And add sugar according to taste.

 

 

Brinjal,Aubergine,Eggplant

Brinjal  is a cherished vegetable among my family members.It is also known as aubergine or eggplant They come in two colours :purple and white.

When uncooked it has a bitter taste  but becomes soft and pulpy when cooked. As soon as the vegetable is cut for cooking,the vegetable pieces are soaked in turmeric powder to get rid of the bitterness.Then it is washed and rinsed well before getting to the stove.I love to try my hands cooking brinjals in a variety of ways.Brinjals can be cooked,fried baked and roasted .More than often ,I fry the brinjals and then use them accordingly in a recipe.My family’s favourite is the baked brinjal dish,which I prepare for special occasions.Another specialty is the brinjal curry ,which is commonly cooked in my home.With added ingredients it becomes  a delectable dish.This is usually served with rice and curry.l

Brinjal Curry

4 medium brinjals

1 onion sliced

A piece of ginger chopped

3 cloves garlic chopped

1 tomato

A dessertspoon mustard seeds.

A sprig of curry leaves

1 tablespoon chilly powder or chilly  flakes ( you can add more  or reduce the amount)

1 ½ teacups coconut milk.

Oil for frying

Salt to taste

Method

Wash and cut the brinjals  lengthwise .( should be a little thick).Fry them in oil.Drain them in paper towel and set aside while you prepare the gravy.

Heat a tablespoon of oil in a pan.Cook the onions till it turns pale in colour.Add the ginger ,garlic,chilly and the rest of the ingredients and cook for a further few minutes.When the gravy thickens , add the fried brinjals and let it simmer .Enjoy with a plate of rice and curry.

 

You can see more pictures of brinjal dishes ( cooked in a variety of ways) 

Favourite Sandwiches

Each day for breakfast , I prepare sandwiches  for my school going children .The night before,,I  plan out the type  of  sandwiches that  I will be making  and organize everything  in advance ,like washing and slicing  the stuff  needed for the sandwiches  and    keep them neatly   covered  in the refrigerator.This makes it so easier to cope the pressure that awaits me every morning. Undoubtly each morning even If I am  well organized with the breakfast menu, something will  spruce up unexpectedly  and  outrighly stress me  out.Making  an assortment of sandwiches  can be  fun  when  the mood is calm and controlled.However  when you have a houseful it becomes a tedious task because you got to cater according to each ones preferences. At home,each one has  his/her  favourite.With a  little extra effort  on our part,we can delight the family with their choice.My oldest daughter likes her sandwich spicy.My second daughter  is a vegetarian,so I have to make something that she is  fond of.Whereas my two sons love the cheese and egg toast .When it comes to hubby, there’s no fuss at all from him.He’ll eat whatever I have prepared that day.Most  days I make  My favourite  tuna fish sandwich.It’s really easy making with canned tuna.I crumble the the fish add butter,cheese cream,pepper and salt if necessary and mix this spread on sliced  bread.My husband  also loves when I add some tomatoes and salad leaves to his sandwich.Obviously when an occasion arises,I do everything I can, to make the sandwiches more presentable.During  these  instances,I make them  a scrumptious treat.Imake  rainbow sandwiches which give colour to the bread and a  glow on the  children's face.

 

Rainbow sandwiches

 

 

Creamy Leeks

Uncooked leek is  crunchy and firm and has the taste of onions.Leeks can be used in a variety of dishes and it makes a delectable side dish.One of the most popular uses is for adding flavor to stock.The dark green portion is usually used for stir fries and stocks.This scrumptious stems can be used or cooked on it’s own or blended with  many other ingredients to bring out the extra flavours.In my home country we eat leeks cooked with   variety of ingredients. My children love it when its prepared with sliced onions and tomatoes. However the rest of my family members  love  to eat  leeks cooked with a few tablespoons of  coconut milk which  makes the leeks tastier and gives a more delicate and creamier flavor.We eat this with steaming rice and a meat dish on the side.Raw leeks is ideal to bring the extra crunch to the salad and also used as a  garnish.Leeks also  bring a distinct flavor  to stews and  soups.So today,let me show you how leeks is prepared in my kitchen.

saute the leeks with other ingredients

Ingredients

A salad bowl of washed and chopped leeks

An onion sliced

2-3 cloves of garlic crushed

One tomato chopped

½ teaspoon mustard seeds

 ½ teaspoon turmeric powder

½ teaspoon curry powder

1-2 tablespoons  oil

½ cup water

2-3 tablespoon coconut milk powder

A sprig of curry leaves ( optional)

Salt to taste

Adjusting a little more or less of the ingredients won’t make a difference..

Method

Heat the oil in the pan.Saute the onions,mustard seeds and the crushed garlic. Add the,turmeric powder and the curry powder and the curry leaves ( optional).At this stage a wonderful aroma will waft through the kitchen and will start tantalizing your senses.Mix in the chopped tomatoesand the leeks and cook in high heat for 2-3 minutes. Reduce  heat add the  salt and water.Let it simmer for another 2-3 minutes.Finally stir  in the powdered coconut milk. ( this has to be mixed in quickly so that no lumps form).Enjoy with rice and  any other curry.

 

Final touch - with coconut milk

 

A Twist To Plain Omelette

An  assortment of  omelettes can be created  by adding  your own twist to it.One way to entice your taste buds is adding together a combination of flavorings to the basic omelette recipe.Savoury omelette can be made by adding a small quantity of herbs and or with a few of the mentioned: minced meat,shell fish,grated cheese, onions, tomatoes and zucchini. At home,plain omelette is not a favourite among the children,though they are coerced into eating it when there  are  no other options.As my younger daughter loves savoury,the  rest of my kids too get to indulge in these treats at least once a week.The taste is so lip-smacking and I bet  no one will actually  get fed up of eating omelettes  day after day.

To get a fairly large omelette,I used 6 eggs, one onion sliced, one tomato chopped,2-3 green chillies diced,a quarter teaspoon red chilly flakes and salt and pepper to taste

 

   whisk eggs with the rest of the ingredients
 and cook in a slighly buttered pan

cook both sides till light golden ( 2 minutes on each side)

keep warm in pan and cut into wedges

Serve with toast bread,lettuce and sliced tomatoes

The difference Between Refined And Unrefined Flour

The  difference between  brown  and  white  flour  is that  white flour(refined  wheat flour) contain  only the endosperm,whereas in whole-grain(unrefined whole wheat flour) all of the grain (bran,germ and endosperm )is intact and  utiilized when processing  flour from  whole- grains.So consuming whole-grain whole wheat flour in our  daily diet is highly advantageous as  nothing is lost in the process of making the flour.The  textured, brownish colour of whole grain flour is due to keeping the  bits and pieces of  the grains intact( without discarding them) in the process of making flour.

Whole-grain whole wheat flour is  a healthy,full-flavored flour, fortified  with vitamins, minerals and protein.Whole-grain  wheat flour is more nourishing than their counterpart , the  refined white flour. Refined white flour  does not,contain the macronutrients  of the wheat's bran and germ,especially protein and fibre,like whole-grain flour does. Whole grain has a good amount  of vitamins like calcium , iron,and minerals like selenium.

Unlike white refined flour,whole grain flour  does not raise sugar levels very quickly.So it makes  a better choice for diabetics who wish to keep their sugar levels under control.

However you cannot store the whole grain flour  for longer periods as it has  a shorter shelf life than white flour. The oil content is much higher in the  whole grain wheat flour causing it to spoil quickly, if  it is not  stored in cool places such as a refrigerator.

buns made with refined flour

 

Ghee Cookies ( Nan khatai)

This is a  very  simple recipe and easy to make.Children and adults  will love this any time

Ingredients

1 cup all purpose flour

1/2 cup icing sugar

1/2 cup ghee( melted at  room temperature )

A teaspoon powdered cardamom

1/2 teaspoon baking powder

Preparation

In a bowl smoothly cream the ghee and the icing sugar.Mix together  the baking powder and the flour and add the cardamom powder.Mix gently till a crumbly dough forms.Remove the  dough from the bowl and knead it gently on a board .Leave the cookie dough  covered in plastic wrap for about 1/2 hour in the refrigerator.Remove from refrigerator and make little balls.Flatten  them slightly and place them in the baking tray and bake in a pre heated oven ,250 F for about 20 /25 minutes.

This recipe makes a dozen cookies.

I doubled the recipe since I was expecting guests at home.

 .

Remove from the oven and cool the cookies in a wire rack

I dusted the cookies with powdered sugar just before serving.

Storage tip:* Store in an airtight container in a cool place.Stays fresh for about 3-4 days. 

*Or wrap each cookie in aluminium foil ,place them in a sealed container before storing in the freezer(upto a month).

*Remove from freezer and leave it at room temperature before letting them melt into your mouth.