Kharay Masalay ka Keema

Ingredients: 

1 lbs Keema/Minced meat

2 onions, thinly sliced

8-10 dried red chilies

1 tbsp thinly sliced ginger

1 tbsp garlic paste

1 tsp garam masala

Salt as per taste

½ cup yoghurt

2 tbsp chopped coriander leaves

½ cup oil

Directions: 

Fry onions in oil until they are brown. Once onions are brown, add the keema; fry for few minutes and then add the rest of ingredients. Mix well and cook keema, on low heat, in it’s own water. Remove from heat once keema is well cooked.

Garnish with chopped coriander leaves. Serve with naan

                                        

Qunioa Pilau (Pilaf)

Quinoa, Pronounced "Keen-wah" is known as a super food by many. It is grown in South America. Quinoa looks like a grain but it is actually a Seed. It is very high in protein compared to grains that makes it an excellent choice for vegetarians. It is great for people who are trying to loose weight. I tried making it as a Pilau(Pilaf) and it was an absolute success. 

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Ingredients:

Quinoa – 2 cups

Canola Oil – 2 tbsp

Bay Leaf – 1

Cinnamon Stick – 1″ piece

Black Cardamom – 1

Green Cardamom – 2

Cumin Seeds – 1/2 tsp

Black Pepper – 4 or to taste, roughly crushed

Cloves – 4, roughly crushed

Turmeric Powder – 1/4 tsp

Onions – 1/2 medium, finely chopped

Ginger – 1 tbsp, minced

Garlic – 1 tbsp, minced

Green Chilies – to taste, finely chopped

Corn – 1 cup

Green Peas – 1 cup

Potato - 1 large cut into cubes

Carrots – 1 cup

Garam Masala – 1 tsp

Coriander Powder – 1 tsp

Cumin Powder – 1/2 tsp

Salt – to taste

Water – 3 cups

Lemon/Lime Juice – to taste

Method:

- Wash Quinoa and soak in ample water for 30 minutes.

- Drain all water and set aside.

- In a pan, heat Oil on medium heat.

- Drop in Whole Spices – Bay Leaf, Cinnamon Stick, Black and Green Cardamom. Cook for 30 seconds.

- Add in Black Pepper, Cloves and Cumin Seeds. Let them sizzle.

- Add Turmeric Powder and Onions. Cook for 1 minute.

- Add Ginger, Garlic and Green Chilies, mix and cook till Onions get translucent.

- Add Quinoa and roast 5 minutes.

- Add Vegetables, Garam Masala, Coriander Powder, Cumin Powder and Salt. Mix

- Pour in Water and add Lemon Juice.

- Mix and let the water come to boil.

- Reduce flame to low, cover with tight lid and cook for 30 minutes.

- Remove lid, fluff Quinoa gently, cover and let it rest for 5 minutes.

- Garnish with Cilantro and serve.

This recipe serves 4-6

WHOLE FOOD MARKET GROCERY HAUL

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- Gardien Buffalo Wings (Meatless) $4.99 

OK…..the first bite….wait for it…..was DEVINE! I used a blue cheese yogurt dressing to make the perfect low calorie, low fat pub dish around.  The serving size was 4 ‘wings’ at 90 calories but they were so good I ate all 10 without any guilt at all.  Lick your fingers GOOD!  I can’t wait to try other Gardien product. 

- Pacific Natural Foods Organic Vegetable Broth $4.49 

These four-packs of vegetable broth are a great product to use for making soups or to add extra flavor when making polenta, risotto, long-grain rice or quinoa.

- Tandoor Chef Vegetable Masala Burgers(4 patties in a box) $3.69 

I love the flavor of this veggie burger, which reminds me of cumin and a hint of saffron. I think it is more delicious than conventional veggie burgers.

- Saffron Manchurian Dumpling $5.69 

dumplings were firm yet tender. They had a good spicy flavor throughout. They were made with cabbage, cauliflower, carrots, green beans, onions, spices, and other ingredients. The sauce complimented them well. I was left wanting more they were so good.

- Caesar Snap Crisps $1.99 

I tried the first baga few months ago and then I move to 2 bags...ten 3...then i bought lots of them. I love this product you don't get tired of it. Is a healthy and great tasting snack. Once you open a bag forget about it is gone in a matter of minutes! I LOVE IT!!! 

-Ancient Harvest Quinoa $3.99 

I loved quinoa once I tried it, and it works great with so many foods from veggies to fruits and meats. It is a great way to add protein to a meal, and I like it better than rice or pasta for casseroles. I just wish I had known about this great food years ago! If you haven't tried Quinoa yet you are seriously missing out. I will be posting some Quinoa recipes soon. 

-Thunderbird Energetica Bars $1.99 each 

If you like fig you will love these bars, low calories great taste. I tried Fig Cashew and Fig Almond Cookie. 

-365 Organic Lentil Vegetable Low Salt Soup $2.69

I thoroughly enjoyed the soup. It tastes great. The fact that it is dairy,soy, gluten-free is a big plus! I usually grind it for smoother texture. You can have it with a side of bread, crackers or salad. 

- Ginger People Ginger Lime Cooking Sauce $4.49

I love LOVE this product it can be used many different ways. Use as a marinade on chicken, fish, beef, as a light dressing over spinach and as finishing sauce to add a touch of spice to protein or vegetable. 

-365 Garbanzo Beans $1.19

I like this brand of garbanzo bean a lot... good plain, or cooked with just about anything. Yummy!

-Wild Tuna Salad (deli product) $4.72 

I love this Tuna Salad combination. I enjoy it for lunch on some wasabi rice cracker or any other kind of crackers. You can also have it with flat Italian bread or any other bread of your choice. Great for lunch. 

-Whole Food Market Tuna Burgers $7.49

There are good and east to make, but I prefer the mahi mahi ones that I have previously tried. 

Subtotal $49.40

American Sponge Cake

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American Sponge Cake

by Zeenat Durrani

6 large eggs, separated

1 cup (100 grams) sifted cake flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup (200 grams) granulated white sugar divided

1 teaspoon pure vanilla extract

2 tablespoons water

Zest of a lemon or orange (outer skin)

3/4 teaspoon cream of tartar

Method: Serves about 10 people.

-Preheat oven to 350 degrees F (180 degrees C).

-Separate the cold eggs, placing the yolks in one bowl and the whites in another bowl. Cover the bowls with plastic wrap and bring the eggs to room temperature (about 30 minutes).

-Meanwhile sift or whisk the sifted flour with the baking powder and salt. Set aside.

-Place the egg yolks and 2/3 cup of the sugar in the bowl of your electric mixer, fitted with the paddle attachment (or use a hand mixer). Beat on high speed until they are thick, fluffy and light colored (when you slowly raise the beater the batter will fall back into the bowl in a slow ribbon). Then beat in the vanilla extract, water, and lemon zest. Set aside while you beat the egg whites.

-In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the 1/3 cup of sugar and continue beating until the egg whites are shiny and just form stiff peaks.

-Next, sift the flour mixture over the beaten egg yolks (about one third of the flour mixture at a time) and gently but quickly fold (with a wire whisk or rubber spatula) the flour into the egg yolk batter. Then gently fold a little of the beaten egg whites into the batter to lighten it, and then add the rest of the whites, folding just until incorporated. (Do not over mix the batter or it will deflate.) Pour the batter into the tube pan, smoothing the top.

-Bake in preheated oven for 28 - 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and immediately invert the pan (turn upside down) and suspend it by placing the inner tube on the top of a flat topped glass or bowl. Allow the cake to cool completely before unmolding (about one hour). The cake can be served plain with a dusting of powdered sugar or with fresh fruit and softly whipped cream. This cake can be covered and stored for a few days, or it can be frozen.

Southern Spicy Fried Chicken

Fried chicken is one of my favorite food. I have to admit this is by far the best recipe I have tried. It's crunchy, greasy, juicy and salty. I rarely fry at home so this was a treat at home today. It was compared to KFC spicy fried chicken. 

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Ingredients 

3 eggs

1/3 cup water

1 cup hot red pepper sauce (I like Louisiana Hot Sauce)

4 cups flour

2 teaspoon pepper

2 teaspoon paprika

3 teaspoons cayenne pepper

1 quart buttermilk (optional)

Salt, Pepper, and Garlic Powder (to taste)

1 (1 to 2 1/2-pound) chicken, cut into pieces

Peanut Oil, for frying

Method 

1. Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.

2. In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.

3. In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.

4. Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.

5. Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.

6. Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.

7. Heat oil in deep fryer or deep pan to 350 degrees. Fry until golden brown. 

Sweet & Spicy Wing Sauce and Spicy Garlic Wing Sauce

Two different type of Wing Sauces: 

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Sweet & Spicy Wing Sauce

1/2 c. Ketchup

1/3 c. Hot Pepper Sauce

1/2 c. butter

2 Tbsp. honey

Combine the butter, hot sauce, ketchup, and honey in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes.

Pour over chicken or wings in bowl and toss.

Serve with Bleu Cheese dressing for dipping!

Buffalo Wild Wings Spicy Garlic Sauce!

Spicy Garlic Wing Sauce

1 c. Frank's Hot Pepper Sauce

1/3 c. canola oil

1 tsp. sugar

1 tsp. garlic powder

1 tsp. coarse ground black pepper

1/2 tsp. cayenne pepper

1/2 tsp. Worchestershire sauce

1 egg yoke

2 tsp. water

2 tsp. cornstarch

-Combine all ingredients except egg yolk, water, and cornstarch in a small saucepan. Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes. Remove pan from heat and allow it to cool, uncovered, for 10 minutes.

-While sauce cools, whisk egg yolk with 2 tsp water in a medium bowl for about 2 minutes or until the color is a pale yellow. Whisk in cornstarch until disolved. Drizzle sauce mixture into egg yolk mixture in a steady stream while rapidly whisking. Now you should have a nice, thick creamy sauce! 

Pour over popcorn chicken or wings in bowl and toss.

Serve with Bleu Cheese dressing for dipping!

Dhaba Style Daal

Dhaba (roadside eatery) 

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Ingredients
for the dal 
1/2 cup Channa Dal
1/2 cup masoor dal
1 or 2 green chilies, chopped or slit lengthwise
1 medium sized onion, chopped
1 medium size tomato, chopped
1 tsp grated or chopped ginger (optional)
1 tsp turmeric powder
a pinch or two of garam masala powder (optional)
a pinch of asafoetida/heeng
2 cups water
1 tsp kasuri methi/dry fenugreek leaves, crushed
1 or 2 tbsp cream (optional)
1 tbsp chopped coriander leaves
salt as required

For the tempering/Tarka 
2 tbsp oil
1 tsp cumin
5-6 garlic cloves
2-3 red chilies
a generous pinch of hing

For garnish: 
1 tbsp chopped coriander leaves
1 tbsp cream (optional)

Method:
1. First pick and rinse the dals.
2. Add chopped onions, tomato, green chilies, ginger, asafoetida & turmeric powder along with the dals in a pressure cooker.
3. Add salt and two cups water.
4. Mix well and pressure cook the dals for 4-5 whistles or till done.
5. Once well cooked then beat the dal with a wooden spoon till well mashed and creamy.
6. Now here you decide the consistency of the dal before you add the tempering.
7. Generally this type of dal is neither thick nor thin but has a medium consistency. (refer to picture)
8. The dal will be creamy but a little thick after pressure cooking with 2 cups of water.
9. Add some water to get the desired consistency and simmer for 3-4 minutes.
10. Once the desired consistency is reached, you can add cream (optional), garam masala powder, crushed kasuri methi & chopped coriander leaves and switch off the stove.
11. Mix well.
12. Check salt before we add the tempering. if less than add more salt.
13. Cover the dal with a lid.
14. Begun to prepare the tempering/Tarka.
15. Preparing the tempering: 
   -Heat oil in a pan.
   -Add cumin and fry them.
   -The cumin should get fried and not be raw but don't burn them.
   -Now add red chilies, Heeng and chopped garlic.
   -Let the garlic brown.
   -Once the garlic gets browned pour the entire tempering along with the oil into the dal.
16. You can mix the dal or serve the dal with the tempering on top it.
17. Garnish with coriander leaves.


**Have this fantastic Dhaba dal with some steamed basmati rice**