FEBI'S COOK BOOK

Thinking about  blessed holy month of Ramadan already fills me with chills when people are so much around, mosques crowded, streets busy, everything seems so special. Especially being in an Islamic country like UAE, I enjoy the benefit of husband returning from work early, due to short working hours for all companies and then roads during night time is so lit up and busy, anybody can roam around safely no matter even if you are alone. Its definitely a month of devotion and religious commitment, which is only why you can still fast in full spirit no matter how long the fasting hours are and that too when summer is at its peak. Its a month when Quran was sent to our Messenger Muhammad S.A. and we give so much importance in spending our time in recitation of Quran and that is mostly how I spend my time of worship or Ibaadah apart from obligatory prayers during Ramadan. Ofcourse apart from religious commitment, we are supposed to cook for the Iftar (fast breaking time) but takin

This might sound long and difficult. But it isn't. I love the buttery flaky texture of puff pastry sheets and I always felt that making those at home are really not worth when lots of them are available in stores. But after having tried and failed a few times those store bought sheets, which I found hard to separate and did not puff up in the oven, I decided to give it a try at home. But it took me ages to find the courage to really give it a try. The steps are simple. U just to have fold it three or four times but keeping intervals and refrigerated between each folds which was the real annoying thing for me as I couldn't finish the work when my kids were fast asleep. But I was happy with the out come. It was really easy to make. Far better than I imagined. Tasted exactly like the bakery ones. Over to the recipe Ingredients: All purpose flour- 3 1/2 cups + 1/2 cup Butter- 450 gms+ 100 gms Cold water salt  Chicken filling of your choice Method: First mix 3

Oh berries! How much I love them. But  here in desert, we hardly get berries.. Now that's a false statement. You get berries here throughout the year but you need to pay twice as much as its quantity. I mean it. I am not boasting. Its about 15 Aed for a small pack of blueberry with only 10 or 15 of them. Every time I admiringly gaze at those beauties in super market, take them in my hand and then return them to fridge. This is the case with all the berries so buying a berry and having them is like my distant dream except for strawberries which are affordable at least during winter. And to take my cravings to extreme, my fellow bloggers in west have their blogs loaded with lots of berry recipes and without able to try them, I put my cravings to sleep. This one I found for pretty good deal. When i found those, though they were still quite expensive, there was no second thought and i bought those, calculating to try loads of berry recipes when i was still aware that i had on

This is a life saver and also saves your left over idlis. In my home, my daughter and me are great fans of Idli, but my hubby and son are the opposite. Usually I make Idlis for my daughter and me and with some batter, I prepare Dosas for Hubby and son. But when Idlis are left over, they are hardly used up just because I am lazy to prepare chutney to be eaten with, just for a few idlis or warming or heating it up. I'd rather stay hungry, so much is my laziness. But when it comes to feeding the family, its actually worth making something, if they are sure to enjoy it. So I transform the left over idlis this way and hubby happily eats all of it when served this way. Its quite easy to make and makes a good tea time snack or even breakfast Over to the recipe. Ingredients: Idli- 5 or 6 cut into 4 Butter- 2 tbsp Garlic minced- 2 cloves Onion chopped finely- 1 Chilli powder- 1/2 tsp Turmeric powder- 1/4 tsp Tomato ketchup- 1 tsp Pav Bhaji Masala - 1 tsp Lemon juice- 1/2

Up on post today is a chicken roast. There are already many chicken roast on the blog.You can check it here and here . Its my kind of curry and also my hubby loves anything of that sort. Its best with Chapati, Nans etc. Or it is best accompanied as side dish with any other curry along with rice varieties as well. As the name, Kerala Roast chicken, it depicts Kerala's own taste with the coconut oil flavor and smell. Over to the recipe. Ingredients: Chicken- 1 cut to medium peices Lime juice- 1 tbsp Pepper powder- 1/2 tsp Chilli powder- 1 tbsp Turmeric powder- 1/4 tsp Onion chopped-7 medium Ginger chopped-2 1/2 tbsp Garlic chopped- 2 1/2 tbsp Garam masala powder- 1 tsp Turmeric powder- 1 tsp Kashmiri Chilli powder- 1 tbsp Coriander powder- 1 tsp Tomato- 3 cut into slices Tomato ketchup- 2 tbsp Curry leaves- a stem Coconut oil for deep frying Method: Marinate chicken in pepper powder, lime juice and salt. Keep aside. In a small bowl, mix Chil