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Thursday, 10 July 2014

WHEAT MASALA CUPS

Alhamdulillah for the holy month of Ramadan has come and I am glad it is here... This fasting month we have our daily routines completely changed compared to the remaining part of the year.. We wake up early for suhoor (predawn meal) to have something lightly enough to give us energy for the long fasting hours. And being in Middle East, waking up for Suhoor means waking as early as 3.30 am... After Suhoor, we wait for Fajr Adhan (call for morning prayer) and then we perform our Prayers and after that I spend time in recitation of Qur'an till sunrise. After that I take a short nap and wake up to do other house work like cleaning, preparing food for kids etc. etc. Since time flies as we engage in so much praying and performing other Ibadah, I strictly reserve a specified time for housework and prayer and strictly see that I perform it in time . And thus I think I have a much more disciplined schedule in Ramadan than other months.
Its already 12th of Ramadan and this year I shifted to my mom's place for a month as I am not able to manage time with three kids, especially with my newborn. And so I did not cook anything after I landed at mom's place except that I help my mother with kitchen work and cleaning...
This was a recipe I was longing to try ever since this idea struck my mind but always was delayed due to some reason or the other...
The inspiration for this idea came when I badly needed something that can be prepared easily in Ramadan when we want to spend minimum time as possible for cooking. Also I wanted it to be healthy without using any Maida and oil and hence this experiment. And it came out well.
 
I bought wheat puff pastry sheets from Supermarket and rolled it and cut into round shapes to fit in cup cake pans and filled it with usual chicken masala filling. And to add an extra goodness I topped with a piece of cheese slice and it was ready to go in the oven...
 



Here goes the recipe,
Ingredients:
  • Whole wheat puff pastry sheets
  • Any filling of your desire
  • cheese slices cut into small squares

Add caption

Preparation:
  • Preheat oven to 180 C
  • Take puff pastry sheets directly out of freezer and separate and lay them on a foil.
  • Once they are at room temperature, roll them using a rolling pin and cut it into round shapes using the lid of any containers. See that the lid is much more big than the cup size of cupcake pans.
  • Repeat the process with remaining sheets.
  • Do not discard the remaining part of  the cut rounds, as you can form a ball out of it and roll again to big enough round shapes for the cups.
  • Grease a cup cake tin and line it with the cut rounds and fill it with the filling
  • To finish add small pieces of cheese slices on top and bake till the puff pastry gets cooked.
 
Note:
  • You can also try it using normal flour puff pastry sheets.
  • You can fill the cups with mixed vegetables, or chicken cubes without any masala too.
Sending this entry to Ahlan Ramadan –The Healthy Way” 


 

OREO MILKSHAKE



Hurray! Accidently noticed the sudden hike in no. of hits... It has crossed 23K+ without being much active in blogging... I guess I have been decent with the limited no. of posts I've done and hence the result... Anyway I heartily thank you for the encouragement you people have given me and hence I think I should be regular with my posts somehow accomodatng some time for blogging out of my tight daily routine...

This post have been unnecessarily put on pending posts among the other few... I should have easily posted this as this contains limited ingredients but delicious result... I must say that I am too lazy too nowadays...
Stepping onto today's post, It is a wonderful tasting milkshake, Oreo milkshake. Both adults and kids will enjoy it equally...






Ingredients:
  • oreo biscuits -2
  • milk- 1/2 cup
  • vanilla ice cream- 1 big scoop
Preparation:

 Blend all the ingredients in a blender and serve chilled.

Monday, 7 July 2014

BUTTER CHICKEN/ MURGH MAKHANI

Hello readers,
first of  all let me apologise for not being regular with my posts. But I must say I've been so much missing blogging... Everyday I strictly say to myself to keep some time aside for blogging which is my passion but could no way find time for it... Of course some how I manage to cook and take pictures of it, but could no way find some time to post the recipes... Life is so busy nowadays, especially after my new baby came and I am happy that I am busy and I find it as a blessing, though I feel sad at times when I don't have time for blogging and sometimes for myself...
This is one of the posts I' ve been preparing since days, but couldn't make it to the site due to my tight schedule... Every time I open my laptop, my kids create some sort of problem and then finally end up closing my laptop without even shutting down..

Today on post is a very famous North Indian dish, Murgh  Makhani or Butter Chicken. There are so many varieties of Butter chicken recipes  I've tried,  this is one of the tastiest ones. There is one version of butter chicken my mother makes, which tastes so heavenly but never tastes good when I prepare them, however carefully I follow her instructions.
This recipe I found on TV and gave it a  try and it tasted good and hubby loved it too...


Here goes the recipe,
Ingredients:
  • chicken boneless- 500 gm
  • onion- 1 big
  • ginger garlic paste- 2 tsp
  • tomatoes, red, big- 3
  • Kashmiri chilly powder- 2 tbsp.
  • turmeric powder- 1/4 tsp
  • tomato ketchup 2 tsp or more
  • Cashews( soaked)-10
  • Butter - 50 gm
  • kasoori methi- 1 tsp
  • garam masla powder - 1/2 tsp
  • cloves- 5 
  • fresh cream- 1/2 cup
Preparation:

  • Boil tomatoes with enough water along with cloves, discard cloves and peel the skin of tomatoes. Grind the tomatoes to smooth paste and keep this sauce aside
  • Melt butter in a non stick pan,  add onions until translucent. Add ginger garlic paste. Saute till raw smell disappears. Add Kashmiri chilly powder and turmeric powder. Saute well. Add tomato sauce and cook well on low medium flame. Grind the cashews to smooth paste, add little water to the cashews if required and grind once again... Add this cashew paste to the gravy. Now add chicken and close the lid to cook. No need to add water as water will come out from chicken and be careful that the stove is on low medium flame. When the chicken gets cooked add garam masala powder, kasoori methi, tomato ketchup. Mix well. Finally add fresh cream and off the flame. Garnish with coriander leaves. Serve hot with naan, or battooras