Eggy Bread – Mom Style – Indian Version French Bread

Posted on April 3rd, 2014 by Mona ©copyrighted in Black pepper powder, Egg/Anda, Milk and Milk Products, Salt/Namak, Sandwich Bread, Sugar/Shakkar | 4 Comments » 433 views

Breakfast in my home is usually cereal, pb&j or nutella. But on the weekends I try to plan and make something special that is a favorite of everyone. Back home, mom makes parathas for my father along with a dal or vegetable curry for breakfast ‘every’ single day, weekend breakfasts are even more elaborate, with special preparations like Puri-Cholay, Aloo kay Parathay, Khichdi-Khagina etc.

One breakfast that both me and my hubby love is this eggy bread. My toddler eats just a bite or two, like she eats everything else, she is fussy eater, just like I was as my mom keeps tells me.

You can call it a version of french bread, an indian take on it. The recipe is very simple and it gets done quickly.

Eggy Bread – Mom Style – Indian Version French Bread

Ingredients:

Bread slices – 4
Milk – 3/4 cup
Eggs – 3
Black pepper powder – 1/2 tsp
Salt – a pinch
Sugar – 1 tsp

Method:

Whisk eggs in a bowl and add milk, black pepper powder, salt and sugar. Heat a frying pan on medium high heat.  Meanwhile slice each sandwich bread into two triangles. Stack them all in a bowl. Add half tablespoon of oil in the pan as soon as it gets hot and swirl around the pan to evenly coat it. Dip each triangle of bread in the egg+milk mixture and let it soak up for 10-20 seconds. Lift up the bread and carefully place on the frying pan. Cook for 2-3 minutes each side until golden brown and cooked through. Transfer to a serving plate. Repeat with all the bread slices. Serve warm.

Luv,
Mona

AddThis Social Bookmark Button

Hara Masala Wali Murgh

Posted on February 4th, 2014 by Mona ©copyrighted in Canola Oil, Cardamom/Elaichi, Cilantro/Kothmir (fresh), Cinnamon/Dalchini, Clove/Laung, Ginger-Garlic paste, Green Chillies, Hyderabadi special, Mint/Pudina (fresh), Nigella seeds/Kalonji, Poultry/Murgh, Red Chilli powder, Salt/Namak, Tomato/Tamatar (fresh), Turmeric/Haldi, Yellow Onion/Pyaaz | 3 Comments » 1,131 views

The first I remember I ever witnessed chicken in a green colored gravy was at one of my aunts house, when she had invited us all for dinner. I was little and the green color of the gravy slightly put me off. I was hesitant and scared to try it. But when I did upon my mothers insistence, it was just like any other chicken curry, delicious and safe.

My version has fresh cilantro and mint herbs in the gravy, giving the gravy a light green hint. It is one of my favourites and a lovely change that my family enjoys.

Hara Dhaniya Wali Murgh – Cilantro Chicken Curry

Ingredients:

Chicken – 1 whole cute into pieces
Canola Oil – 4 tbsp
Cloves – 4
Green Cardamom – 5
Cinnamon stick – 2 inch stick
Onion – diced, 2 cups
Nigella Seeds/Kalonji – 1/4 tsp
Green chillies – 5, sliced lengthwise
Ginger garlic paste – 1 1/2 tbsp
Tomato – diced, 3/4 cup
Cilantro/Coriander leaves/Hara dhaniya – 2 cups, tightly packed, chopped
Mint/Pudina – 1/2 cup, tightly packed, chopped
Red Chilli powder – 1 tsp
Salt – 2 tsp
Turmeric powder – 1/4 tsp

Method:

In a heavy bottomed kadai at medium high heat, pour in oil and as soon as it gets warm, add cloves, cardamoms, cinnamon diced onion and nigella seeds. Let the onions cook until they are brown in color. Keep giving them a stir every now and then. Add the green chillies, ginger garlic paste and fry for a minute or two. Meanwhile puree the chopped cilantro and mint and diced tomato into a smooth paste. Add the puree into the kadai and cook for a minute. Add the chicken and mix well. Let it cook for 2 minutes on high and then give it a stir. Again after cooking it for 2 minutes give a stir, and now lower the heat to simmer. Cover with a lid and let cook for 30-35 minutes, or until the chicken is cooked thoroughly. I like to cook my chicken until the meat literally falls off the bone. Give it a stir occasionally. Serve warm along with Naan or Pulao.

Luv,
Mona

AddThis Social Bookmark Button

Rasgulla – Rasmalai

Posted on January 9th, 2014 by Mona ©copyrighted in Cardamom/Elaichi, Eid/Ramadhan/Iftaar, Lemon/Nimbu, Milk and Milk Products, Saffron/Zafraan, Sugar/Shakkar | 4 Comments » 713 views

One of my favorite desserts since my childhood is this Bengali delicacy Rasgulla. The white spongy balls in the sugar syrup please me to no extent. Its cousin is Rasmalai. The first time I tasted Rasmalai I remember very nicely was in one Ramadan during my childhood when we were staying at my Mama’s house for holidays. It was love at first bite.

In order to prepare Rasmalai you have to have Rasgullas. When you have guests and you need a quick dessert to make, you can use tinned store-brought rasgullas to make rasmalai, or making them from scratch is also as easy, but it needs a little time.

Rasgulla and Rasmalai 

For Rasgulla – Cheese Balls in Fragrant Sugar Syrup:
Milk – 4 cups
Lemon juice – juice of half a lemon
Water – 2 1/2 cups
Sugar – 1 cup
1 green cardamom powdered

In a heavy bottomed saucepan at medium high heat, pour in milk and let it come to a boil. Once boiling, remove from heat and let cool for 10 minutes. Add the lemon juice, stir and keep aside for 20 minutes. The milk will curdle. Line a sieve with a muslin cloth and drain the curdled milk. Bring the ends of the cloth together into a bundle and squeeze it to drain water. Hang for a further 30 minutes until all the water is properly drained out. Transfer the milk solids to a bowl and knead into a soft ball. Make smooth equal sized 10-12 balls. In a pressure cooker, boil sugar in water and add green cardamom powder and the prepared balls. Pressure cook until you get a whistle. The balls will now swell up in size. Let cool, chill and serve. Or use them to make Rasmalai, recipe below.

For RasMalai – Cheese Cakes in Fragrant Thickened Milk Sauce:
10-12 Rasgullas
Milk – 3 cups
Rasgulla Sugar syrup – 3/4 cup
Saffron – a pinch

Grease the bottom of a heavy bottomed saucepan with few drops of ghee, this will prevent burning of milk at the bottom. Pour in milk and bring to a boil. Once boiling, reduce heat and let simmer for a hour. Meanwhile, take the rasgullas and gently squeeze them between your fingers to flatten them, but not break them, so that most of the sugar syrup is removed. Keep them aside in a bowl. Do not discard the sugar syrup. By now the milk will be reduced to about half its quantity. Drop the squeezed flattened rasgullas in the milk. Add the sugar syrup, saffron, dried nuts and let simmer for 15- 30 minutes. In a couple of minutes, they will soak up the milk and puff up. Remove from heat, let cool to room temperature. Serve chilled.

Note:
You can store the sugar syrup and use it to flavor tea, coffee etc. It will last a few weeks in the refrigerator.

Luv,
Mona

AddThis Social Bookmark Button

Puran ki Roti – Parathas stuffed with Lentil Halwa

Posted on December 19th, 2013 by Mona ©copyrighted in Canola Oil, Cardamom/Elaichi, Chane ki Dal, Ghee, Hyderabadi special, Salt/Namak, Sugar/Shakkar, Whole Wheat Flour/Durum Atta | 7 Comments » 966 views

It isn’t until you lose something that you realize how important something was. A few days back I was on the verge of losing my blog. My blog of years, which is very dear to me. I was asking for help around, but no one could, and those who could, were way out of my budget. But I did not give up, how could I? I prayed and alhamdulillah, out of nowhere a very hunble gentleman came to my rescue like an angel. This brother was so willing to help me out for nothing in return. I will never forget your selfless help and you will always be in my prayers.

And I realized how much I missed blogging about my family recipes, and documenting the stories that live in my heart and memories. With a little boutique business and along with a toddler, I was unable to give the attention to my blog that I used to before. But inshallah, I am back. You will all see me blog regularly and I will never take my blog for granted ever again.

Today I bring you a recipe that is very close to my heart, that screams my childhood, those beautiful afternoons, when after a small siesta, my mother would make a few of these absolutely wonderful rotis for us all to fill our stomachs with. We all enjoyed the rotis with so much joy and always looked forward to the the next time when mother would make them again.

Puran ki Roti – Parathas stuffed with Lentil Halwa
Makes – around 10 Rotis

Durum Flour – 1 1/2 cup
Ghee – 1 tbsp
pinch of salt
enough water to make dough
For Puran:
Chana Dal – 1 cup
Sugar – 1 1/4 cup
Green cardamom powder – 1/3 tsp
Oil – as required for toasting

Method:

1. Wash and soak chana dal in surplus water overnight.
2. The next day, drain the water and transfer to a pressure cooker. Add water to cover the dal and pressure cook until the dal is soft. Using a whisk or an immersion blender, blend until the dal is smooth. You can also grind it if you want. Transfer to a pan at medium high heat and add sugar and cardamom powder. Mix well and cook while stirring frequently until the dal resembles a thick paste and begins to sererate from the pan. Keep a close eye. Remove from heat and let it cool to room temperature. You can also make this ahead of time and store in refrigerator for upto a week.
3. To make dough, add flour, ghee and salt in a mixing bowl. Mix well then add water little by little. Form a soft pliable dough just like chapathi dough. Cover the dough and allow it to rest for an hour.
4. Make 10 lemon sized balls of both the dough as well as the prepared lentil mixture. Roll the dough flat just slightly using your hands, then place the lentil mixture ball in the center and wrap the dough around it completely to cover it well, just like you make stuffed parathas. Then flatten it slightly. Now using your rolling pin, roll it to a thick or thin poli. Dust flour if needed. Heat tawa pan and carefully place the rolled out roti on the tawa, drizzle oil and cook the roti on both sides until brown spots appear. Continue until all are done. Serve hot.

Luv,
Mona

AddThis Social Bookmark Button

Halal Tandoori Turkey – Roasted Turkey Desi Style with Pasta

Posted on October 6th, 2013 by Mona ©copyrighted in Black pepper powder, Bok Choy, Broccoli, Carrot/Gajar, Cilantro/Kothmir (fresh), Coriander seeds, Cumin seeds/Zeera, Garam masala powder, Lemon/Nimbu, Mint/Pudina (fresh), Olive Oil, Radish, Red Chilli powder, Red Potatoes, Salt/Namak, Turkey, Turmeric/Haldi, Yogurt/Dahi | 14 Comments » 6,144 views

Every Eid I try to cook something special and make the day memorable by preparing a delicious meal. I had never tried turkey before. So I was ecstatic to learn that Mina Halal is now offering zabihah by hand, Grade A, whole halal turkey through large grocery retailers throughout Ontario.

Mina Halal Turkey

Turkey is a magnificent bird. It has ultra lean, high in flavor meat and is it large enough to easily feed a gathering of 8-12. Turkey is high in protein, low in calories and one of the leanest meats around. It’s also an excellent source of B12. Dark meat from the drumstick is also an excellent source of zinc and selenium. This Eid why dont you all try my recipe in your home and impress your loved ones. They will be happy to eat something new and feel special inshallah. And when there are leftovers, you can use the meat in a multitude of ways, from soup and sandwiches, to pizza and pasta, to burgers and beyond.

I wanted to make an desi version of roasted turkey. And what better roasting technique than making a tandoori roasted bird. I served the tandoori turkey along with pasta and vegetables which I made using the broth after roasting the bird. The result was a spicy lip-smacking turkey that we all thoroughly enjoyed.

Halal Tandoori Turkey – Roasted Turkey Desi Style with Pasta

Ingredients:

Halal Turkey – fresh or frozen (if frozen thaw according to instructions)
Vegetables:
Baby Bokchoy
Carrots – chopped horizpntally into 1/2 inch pieces
Broccoli florets
Baby radish
Baby potatoes with skin (red and white)
To Marinate:
Olive oil – 3 tbsp
Hung Yogurt – 1 cup
Red chilli powder – 4 tsp
Salt – 4 tsp
Juice of one large lemon
Turmeric powder – 1/2 tsp
Roasted Cumin Seed powder – 1 tsp
Roasted Coriander seed powder – 1 1/4 tsp
Garam masala powder – 1 tsp
Black pepper powder – 1/2 tsp
Cilantro and Mint leaves – finely chopped, 1/2 cup, tightly packed

Method:

1. In a bowl, add all the ingredients for the marinade and mix well to form a paste.
2. Preheat oven to 440° F. Rinse inside and outside of turkey; pat dry with paper towels. Rub the marinate mixture all over the turkey, inside and out. Transfer to a large mixing bowl, cover with cling wrap and let marinate in the refrigerator overnight.

marinated Turkey on a bed of fresh vegetables

3. The next day, atleast 5-6 hours before serving, begin the preparation of roasted turkey. Take the turkey out of the refrigerator. In a large roasting pan, place aluminium foil to cover it. Place the vegetables in the roasting pan so that they cover the entire base of the pan. Season them with salt and pepper. Tuck wings under turkey, tie the legs together with kitchen twine, and place it in the roasting pan over the vegetables.

roasted turkey

4. Roast turkey, uncovered for 15-20 minutes until you get a nice browned color on the turkey. Then lower the heat to 325° F, and cover the turkey with aluminium foil. Roast for a furthur 3 1/2 to 4 hours, until thermometer inserted into the thickest part of the thigh registers 165 degrees. The turkey will be cooked to perfection and so soft that the meat will literally fall off the bone.

vegetables nicely done in the delicious broth

5. Transfer the turkey to a platter. Let cool for 30 minutes until you make the pasta.
6. Place a strainer over a bowl. Transfer the vegetables along with the pan juices into the strainer.

turkey meat

the base for the pasta made with broth and pasta sauce

vegetables in the strainer over a bowl

pasta served along with vegetables and roasted turkey meat

For Pasta: (Serves: 4)
7. Add 350 ml pasta sauce (I choose Garden Select) and the collected pan juices to a saucepan and let it come to a boil. Taste and add salt pepper to suit your taste. Mix and add 500 gms fusilli pasta to the saucepan and enough warm water to cover the pasta. Cover the pan and cook on medium heat. Keep stirring every few minutes. After about 10-15 minutes, lower the heat to simmer and cook covered while stirring occasionally until the pasta is done. Add more water if needed to cook the pasta. While you are cooking the pasta, debone the turkey and transfer the meat into a serving platter. Once the pasta is done, add the vegetables from the strainer to the pasta and gently mix. Serve the pasta along with turkey meat. Enjoy!

I still have a ton of leftover turkey meat mashallah. I will be posting something delicious with the leftover turkey meat in a few days inshallah.

Tip: you can store cooked leftover turkey meat once it has cooled down to room temperature in freezer bags in the freezer indefinitely. To use thaw in the refrigerator.

Luv,
Mona

AddThis Social Bookmark Button