Malai Kofta (Creamy Meatballs in Curry)

I made this dish using the left over ground chicken mixture from the Home Burgers recipe. Instead of patties, I formed little meatballs and made a brand new dish!

Ingredients:
For the Meatballs-

2 kg ground chicken ( I like chicken, but you can use beef or lamb as well)

1 medium onion

1 small tomato

Half a clove of garlic

2 inch piece of ginger

2 green chillies

1/2 c of  coriander, finely chopped

10-12 sprigs of mint, finely chopped

1 tsp salt (more or less according to taste)                 

1/2 tsp crushed red chillies

1/2 tsp red chilli powder

1/2 tsp cumin

1/2 tsp curry powder

1/2 tsp paprika

1/4 tsp turmeric

1 egg

1/2 c of bread crumbs

( I used about 1/4 of this mixture to make this dish)

For the curry-

1 medium onion, sliced

1 small tomato, chopped

2 segments of garlic clove, sliced

1/2 inch piece of ginger, sliced

4 tbsp of cooking oil

2 tbsp tomato paste

1/2 tsp salt

1/4 tsp red chilli powder

1/2 tsp of cumin powder

1/2 tsp of turmeric

1 tsp curry powder

dash of paprika

2tbsp of whipping cream

Boiled Water (for desired curry consistency)

1. Form little meatballs of the ground chicken mixture and set aside.

2. Fry the onions in the oil until translucent, add the garlic and ginger, stir until light brown. Remove and blend into a fine paste in the food processor with the tomatoes.

3. Pour back in to the pot and stir in the spices and tomato paste. Let cook for 3-4 minutes, then add the meatballs, cover and cook on low heat for 15 minutes. Give the meatballs a stir, so they are totally covered in the sauce, and cook for another 20 minutes on low heat. 

4. Stir in whipping cream and let cook for about 10 minutes on low heat. You can add water for your desired level of consistency. 

Enjoy with rice or naan.

Luv, Umm Ibraheem

Plain ol' Daal Chaawal (Rice and Lentils)

Nothing like good ol' comfort food. Rice and lentils  is a great dish that can be prepared in a very short amount of time. This dish is good anytime, lunch or dinner.

Ingredients:

1/2 cup red Indian lentils
1/2 cup yellow Indian lentils
1 tsp salt (more or less according to taste)
1/2 tsp red chilli powder
1/2 tsp turmeric
1tsp curry powder
1/2 tsp cumin powder
dash of paprika
4 1/2 cups water
2-3 segments of garlic, shredded finely
3 tbs of oil

1. Take all the ingredients except for the garlic and oil and set to cook on medium heat. When the mixture boils, turn down the heat to a low simmer and cook for 20-25 minutes.

2. In a separate pan, brown the garlic in oil and mix it with the lentils.

3. Top off with some chopped corriander and serve over rice (recipe below).


Onion flavoured Basmati Rice

1 cup of basmati rice, soaked in luke warm water
2 cups of water
1/2 tsp salt
2 tbs of oil
1 small onion, finely sliced
1 tsp cumin seeds

1.  Saute the onion until golden brown and add the cumin seeds, stir for 2 minutes. Add water and salt, let the water heat up.

2. Drain the rice and add to the water, allow the rice to cook uncovered.

3. When about 95% of the water is dry, turn the heat to a minimum and cover and let cook for about 15- 20 minutes.

4. Mix and serve.

Home Burgers

We had some buns in the refrigerator. Everytime S. buys something from Al-Baik ( a very popular fast food restaurant found in most cities in Saudi Arabia), they include a packaged bun in the meal. So we'd accumulated quite a few. I decided to make chicken 'kabab' (ground chicken patties) and use the buns to make burgers. S. wasn't too keen on the 'kabab' idea, I asked him to at least give them a try. When all was said and done, I presented him with a fresh 'off the grill' (oven) burger, topped with some tomato chutney. He really enjoyed it and asked me to teach him how to make the patties from scratch. (He has come to understand the benefits of knowing how to cook, it saves you a lot of money and gains you plus points with wife!).

Ingredients:

2 kg ground chicken ( I like chicken, but you can use beef or lamb as well)

1 medium onion

1 small tomato

Half a clove of garlic

2 inch piece of ginger

2 green chillies

1/2 c of  coriander, finely chopped

10-12 sprigs of mint, finely chopped

1 tsp salt (more or less according to taste)                  

1/2 tsp crushed red chillies

1/2 tsp red chilli powder

1/2 tsp cumin

1/2 tsp curry powder

1/2 tsp paprika

1/4 tsp turmeric

1 egg

1/2 c of bread crumbs

2-4 tbsp of oil (for frying)

1.       Finely chop the onion, tomaoto, garlic, ginger and chillies in the food processor. Mix with the ground chicken. Add all of the remaining ingredients, make sure to mix well.

2.       Heat oil in a frying pan that has a lid.

3.       Make patties of the mixture and  gently lay it in the frying pan.

4.       Cover with lid and let cook for 3-4 minutes on medium heat.

5.       Put the patties in an oven safe tray and bake at 350F for 15 minutes.

6.       Enjoy it in your choice of bread or just on it's own with some tomato chutney or ketchup!

 You can save the leftover mixture to make something else. I'll be posting another dish that uses round, hot dog type kababs (seekh kabab) using the same mixture. 

Luv, Umm Ibraheem

Tomato Chutney

This is one of my personal favourites; eat it with whatever you're having to add a little kick to the meal.

3 medium tomatoes

1/2 c of coriander, coarsely chopped

1/3 c of mint, coarsely chopped

1/2 lemon, squeezed

1/2 tsp salt (adjust according to taste)

1/2 tsp of crushed red chillies or 1-2 fresh green chillies (adjust according to desired spice level)

2-3 segments of garlic

1.       Combine all these ingredients into a blender or a food processor and pulse on medium speed. Ensure that all the ingredients are properly blended.

Enjoy with grilled or baked meats, rice or with bread.

Luv, Umm Ibraheem

Cinnamon French Toast

This has recently become a breakfast favourite for S. and Heemu. I cut it up in little strips for the baby and he munches aways happily. He really enjoys it and it's a nice treat for the adults as well.






Ingredients:

2 eggs
1/4 c sugar (less or more according to taste)
1/3 c milk
1 tsp cinnamon powder
1/2 tsp vanilla flavouring
4-6 slices of bread
Butter for toasting
Dash of : cinnamon, icing sugar, cocoa powder (optional)
Pancake syrup (optional)

1. Whisk the eggs, sugar, milk, cinnamon and vanilla together.
2. Dip the slices in the mixture, one by one, allowing the bread to get thoroughly soaked.
3. Toast in a non-stick frying pan with some butter until golden brown.
4. Sprinkle with cinnamon powder, icing sugar and/or cocoa powder.
5. Serve warm with some pancake or maple syrup.

Enjoy!
Luv, Umm Ibraheem

Red Bean Salad

This is also a favourite in my home. You get a whole slew of falvours all mixed together. Served cold, it also nicely compliments any rice dish.

1/2 cup each of:

 English cucumber (chopped)

Green, red and orange peppers (diced),

Ripe tomato

Red onion

Baby carrots, slivered

Red Kidney beans

2 tbsp of Zesty Italian Salad Dressing

2 tbsp of Sundried Tomato Salad Dressing

Juice of 1/2 a lemon

1.       Mix all these ingredients together and chill.

2.       Serve with your choice of dish or just as is. Enjoy!

 Luv, Umm Ibraheem

Fish Biryani

Getting tired of the classic chicken briyani, I started making this variation during my pregnancy. It was a big hit with my in-laws. It's a great way to enjoy fish and not have to worry about picking bones.

Ingredients:

3-4 fish fillets, fresh or frozen (you can used any firm fish such as tilapia, basa, or the Yanbu specialty, white fish)

1 large lemon

2 tbsp of ginger and garlic paste

1 packet of  Shan's Fish Biryani Masala

1 tsp of crushed red chillies (optional)

1 clove of fresh garlic

2 inch piece of ginger

1-2 green chillies (use more if desired)

3-4 large onions

1/4 cup vegetable oil

1/4 cup tamarind water (take about a 2 inch piece of tamarind and soak it in 1/4 cup water for 20 minutes)

1 tsp cumin

3 medium tomatoes, chopped

1 cup yogurt

3cups basmati rice (soak in luke warm water)

2 tbsp salt

Sprigs of mint (handful)

Chopped coriander (handful)

1.       Cute the fish in to 2 inch cubes and marinate with half a lemon, 1/3 of the Fish Biryani Masala, ginger and garlic paste and crushed chillies. Marinate for 20-30 minutes, then bake at 350F for 20 minutes.

2.       Slice the onions and fry in the oil until golden brown. Thinly slice the rest of the lemon and mix with frying onions for 2-3 minutes. Drain the onions and lemon from the oil. Set aside.

3.       Chop the ginger, garlic and chillies together in a food processor and add to the oil with cumin. Let brown for 2-3 minutes.

4.       Add the chopped tomatoes and the remaining biryani masala. Allow to cook for five minutes.

5.       Add in the tamrind water. Simmer on slow heat for 10 minutes.

6.       Stir in the yogurt. And cook for another 5 mintues.

7.       Add in the baked fish and any water that's in the dish.

8.       Stir light to mix all the ingredients. Let simmer for 10 minutes on slow heat. Turn off the stove and set aside.

9.       Boil the rice until they're almost cooked. Drain the water.

10.   Make three layers. Pour half of the rice at the bottom, then pour the fish mixture on top and garnish with mint, coriander and fried onions, cover with remaining rice. Bake for about 30 minutes at 350F.

11.   Mix thoroughly and serve with plain yogurt and salad. Enjoy!

Luv, Umm Ibraheem

Bismillah Ar-Rahman Ar-Rahim!

Assalaam-u-Alaikum,

As a housewife, food is such a big part of my life. Always on the hunt to make unique and yummy dishes, I'm trying different recipes. However, having 'a better half' who eats anything edible without complaints (and sometimes compliments), I'm just not motivated to go the extra mile, sometimes. He also has an insatiable palate for anything sweet, especially chocolates. I think by starting this blog, I'll be more inclined to go the extra mile and try to get S. to appreciate something other than sugar! I've asked Umm Humza, a dear friend and mentor, to contribute to this blog, as well. Much of what I know is all thanks to her, she's shared many great recipes and given many great tips over the years. May Allah bless her always (Ameen).

This will also be a way to have a record of all the recipes ( I always tell myself that I'm going to do this, but I never get around to it) . So the next time someone asks us for some recipe, we won't just give the approximates, we'll tell them to check it out on the blog *grin*!

A Canadian Muslimah, I'm living in Yanbu, Saudi Arabia with my husband and baby, Ibraheem. It's not always easy to find all the right ingredients or the tools needed for the recipes here. Umm Humza is a mother of four living in Canada. She's a seasoned cook and loves to try out new recipes. By adding her own twist to any recipe, she always takes the taste buds for a joy ride!  For me, the kitchen is a place of experiment, you never know what great discovery you'll make. I invite you to share the aromas of our kitchens and indulge in our love of cooking.

Love, Umm Ibraheem