Tres-licious Cake

This recipe is from the Facebook page “Foodilicious: Cooks @ Work”.

Ingredients for the cake:
Eggs,5 large
Flour,1 cup
Sugar,1 cup
Milk, 1/3 cup
Baking powder, 2 tsp
Vanilla extract, 1/2 tsp

Ingredients for the milk syrup:
Nestle Cream, 1 cup
Evaporated Milk, 1 1/2 cups
Nestle Sweetened Condensed Milk, 1 1/2 cups
Vanilla Extract, 1 tsp

Topping:
Sliced almonds, as needed
Shredded Coconut, as needed
Cocoa powder (optional)

Method

1. Separate the egg yolks from the egg whites.
2. With an electric whisk, beat the egg whites until soft peaks form. Add 1/3 of the sugar and continue to beat until stiff peaks form. Set aside.
3.Whisk the egg yolks with the remaining (2/3) sugar until the mixture is a pale yellow.
4. Add in the milk and vanilla.
5. Sift in the flour and baking powder and mix well.
6. With a spatula, fold in the egg whites into the flour mixture. Do not over mix.
7. Pour into a large, generously greased 13x9 baking dish. Bake at 350F for about 30-35 minutes or until a toothpick inserted comes out clean. Let cool completely.
8. Whisk together the cream, evaporated and sweet condensed milk and vanilla.
9. Poke holes into the cooled cake with a fork and pour the milk syrup over the whole cake.
10. Refrigerate for at least 3-4 hours. Top with coconut and almonds. I mix some of the coconut with the cocoa powder to give a dark-light look to the cake. Slice and serve. Enjoy!

Luv,

Umm Ibraheem

Veggie Pizza

Ingredients:

Pizza dough:

White flour, 1/2 cup

Whole wheat flour, 1 1/2 cups

Instant yeast, 3 tsp

Salt, 1/2 tsp

Sugar, 1 tsp

Oil, 2 tbsp

Milk, warmed 1/2 cup

Toppings:

Pizza Sauce, 1/2 cup

Onion, 1 small, chopped

Green, Red and/or Yellow bell peppers, 1/2 cup (all together) chopped

Salt and pepper, to taste

Mozzarella cheese, 1/2 cup shredded

White cheddar cheese, 1/4 cup shredded

Dried oregano leaves, dash

Method:

1. Mix the ingredients for the dough together. Knead it to a medium soft consistency using water as required. Set it in a warm spot to rise for at least an hour.  ( I usually just pop it in the oven, turned off of course.)

2. Roll out the dough to a desired thickness and in accordance to your pizza pan. With a fork, pierce some holes to allow the heat to escape.

3. Spread the sauce, the vegetables, salt and pepper and cheese (in that order). Sprinkle with oregano leaves and bake at 400 F until cheese melts and slightly browns. Enjoy!

You can add whatever toppings you like, the possibilities are endless. For a cheesy-end dough, roll it out an inch bigger than your pizza pan. Insert cheese strings and fold over the dough into the pan with cheese well covered inside. Try different sauces, meats(cooked) and veggie combinations. Be experimental!

Love,

Umm Ibraheem

BBQ Sesame Chicken

This recipe is inspired by Giada de Laurentis of Everyday Italian.
Ingredients:
Chicken, 1 whole, skinless and cut into pieces
Salt and Pepper, to taste
BBQ Sauce, 1/4
Lemon, 1 medium
Ginger paste, 1 tbsp
Garlic paste, 1 tbsp
Sesame seeds, 1/4 tsp
Method:
1. Salt and pepper the chicken and set aside.
2. Mix the BBQ sauce, lemon juice, ginger and garlic. Reserve about 2 tbsp.
3. Marinate the chicken with the sauce and allow to sit for about an hour or so.
4. Bake the chicken  at 400F for about 20-25 minutes or until the chicken is done. Bake on one side, turn onto the other side after 10 mintues or so. A little bit of charring is good.
5. Remove the chicken and brush with the reserved sauce and cover for about 5 minutes.
6. Sprinkle with the sesame seeds and serve. Enjoy!

Love,
Umm Ibraheem

Kashmiri Roghan Josh- Meat Curry

Recipe from Saira Riaz, Cooking Expert on "Daily Cooking" aired on Ary Digital
Ingredients:
Lamb meat, 500 grams
Plain yogurt, 1/2 cup
Salt, 1 tsp
Cumin powder, 1 tsp
Corriander powder, 1 tsp
Red chilli powder, 1/2 tsp
Poppyseed powder (kash-kaash), 1 tsp
Fennel powder (saunf), 1 tsp
Onion, 1 medium ground to a fine paste
Garlic paste, 1 tbsp
Ginger paste, 1 tbsp
Cardamom powder, 1/4 tsp
Bay leaf, 2-3
Cumin seeds, 1/2 tsp
Oil, 1/4 cup
Method:
1. Mix the yogurt with salt, cumin powder, corriander powder, chilli powder, poppyseed and fennel seed powder. Marinate the meat and let it sit overnight in the fridge.
2. Heat the oil and add the bay leaves and cumin seeds, until you can smell their aroma. Add the onion, garlic and ginger pastes. Cook for about 5 minutes.
3. Add the marinated meat and cook on low heat until the meat is tender.  The gravy would have thickened so you can add boiled water if you want a more ‘soupy’ gravy.
4. Before dishing out, mix in the cardamom powder and stir well. Enjoy with rice or piping hot naan bread!
Love, Umm Ibraheem

Vegetable Rice

 

Ingredients:

1 cup frozen mixed vegetables

2 cups of Basmati Rice, rinse and soak for 30 minutes

1 tsp salt, adjust according to taste

1 tsp cumin powder

1 tsp corriander powder

1/4 tsp garam masala

1/4 tsp of cumin seeds

4 cups of water

1 medium onion

Method:

1. Fry the onion in a little bit of oil until golden brown. Add the frozen veggies, salt, cumin and corriander powder. Cook until the veggies are cooked thoroughly.

2. Add the water and bring to a boil. Drain the rice and pour into the pan. Let cook until most of the water has been soaked by the rice.

3. Sprinkle the cumin seeds and garam masala on top. Turn the heat on low and cover the pan. Allow to set for about 20 minutes.

4. Remove cover and fluff the rice. Serve and enjoy!

Love,

Umm Ibraheem

Coriander Chicken

Ingredients:

16 drumsticks

1/2 cup plain yogurt

1 tsp garlic paste

1 tsp ginger paste

1 tsp cumin powder

1 tsp corriander powder

1 tsp salt

2 tbsp Shan’s Chicken Tikka Masala

2 tbsp fresh lemon juice

2 tbsp canola oil

1/4 cup finely sliced onions

1/4 cup of fresh coriander, roughly chopped

Method:

1. Whisk together yogurts, lemon, ginger, garlic and spices.

2. Cover the drumsticks with the mixture and marinate for 1-2 hours.

3. Pour the marinated chicken in a pot and cover. Cook on medium-low heat until chicken is tender.

4. Remove the cover and allow the juices to dissolve. The amount of gravy really depends on what you are going to eat this chicken with. If you’re going to be eating it with bread, it’s nice to have a some soup.

5. In a separate pan, sauté the onions until golden brown.

6. When the chicken is tender and the gravy is dried to your desire. Turn off the stove and add the onions and fresh coriander. Mix and cover the pan. Let it sit for covered for five minutes or so.

7. Dish out and serve warm with rice or bread. Enjoy!

Love, Umm Ibraheem

Grilled Cheese with Tomatoes and Olives

Ingredients:
2 slices of brown bread
1 tsp butter
1 tsp cream cheese
1 tsp mayonnaise
sliced tomato
slices olives
sliced cheese
freshly cracked black pepper
Method:
1. Butter the bread and lightly toast on one side. Remove from the pan.
2. Spread cream cheese on one slice (on the toasted side) and mayonnaise on the other. Layer the tomatoes, olives and top with black pepper. Put the cheese slice on top and put the two slices together.
3. Toast and cut diagonally. Enjoy!
4. You can use a variety of ingredients with this versatile sandwich. I've used egg, shredded chicken with cucumbers and tomatoes. The possibilities are endless!

Love, Umm Ibraheem

A Cook's Block...??

Assalaam-u-Alaikum,

Yes, yes..it's been a while..again. But if there can be a 'writer's block' then why not a 'cook's block'. At least I think that's what I'm experiencing. I just don't feel the passion when I'm cooking anymore. I don't know what happened. Every time I look at some totally cool and amazingly scrumptious recipe...I just can't muster the desire or drive to actually prepare it. And I just don't know why?

Perhaps I've finally figured out that my hubby is different..and I've already reached destination 'heart' and don't have to inch my way through his stomach. He's not a foodie. I was fooling myself and thinking that perhaps he is. I would try a new dish, in the hopes that this would be the one that will get a standing ovation...or atleast a "wow, this is really good!"...perhaps even a little nod of appreciation...but nothing. And so..I cook because I have to...not because I'm going to wow my beloved. And when cooking is just a chore, then you perform in a routinely manner...no thought, no creativity necessary. I'm in a cook's slump!

Oh! Also, my camera is broken..so anything I do make, even if it's plain on ol' mixed veg, can't be photographed.  I don't like to post without a picture. So I'm going to be in this state of block for a while yet. At least until I get a new camera. And then dear reader, I will cook and post! Because, so what if he's not a foodie, he still has to eat! And if I'm gonna make it...I'm gonna blog it (eventually), Insha'Allah!

Umm I.

Banana Bread

2 cups flour (regular or whole wheat)

2 eggs (whisked)

3 ripe bananas (mashed)

¾ cup sugar

1 tsp salt

1 tsp baking soda

1.   1. Preheat oven to 350 F.

      2.   Mix the eggs and the bananas together.

3.    3. Add in the flour, sugar, salt and baking soda. Mix thoroughly and pour into a greased loaf pan.

4.     4. After an hour, insert a toothpick in the centre of the bread. When it comes out clean, the bread is done!

5.    5. Enjoy warm or cooled.

Variations:

You can do a one or a combination of variations for this recipe. This is where you can be a little experimental and have fun!

½ cup chocolate chips

½ cup chopped walnuts

½ cup raisins

2 tbsp lemon juice plus 2tbsp lemon rind, grated

2 tbsp orange juice plus 2 tbsp lemon rind, grated

½ cup dried cranberries

½ cup dates, pitted and chopped

Layered Chicken Salad

Ingredients:

Chicken Breast (bone-in) ½ a breast

Romaine Lettuce (ripped) 1 cup

Cucumber (chopped) ½ cup

Green Bell Pepper (chopped) ½ cup

Tomato (chopped) 1 medium

Carrot (shredded) ¼ cup

Extra Virgin Olive Oil, 1 tbsp

Lemon Juice, 1 tbsp

Salt

Black pepper

Method:

1. 1.      Prick the chicken with a fork. Marinate the chicken with the Olive Oil, lemon juice, salt and pepper. Allow about 20 minutes for the marinade to set in.
   
   
2. 2.      Bake the chicken in a pre-heated oven at 400C for 10 minutes or just until the meat is tender.
   
   
3. 3.      Layer your salad in individual serving plates, lettuce, cucumber, bell pepper, tomato, carrot, and chicken.
   
   
4. 4.      Serve with some cheese (feta or parmesan) and your choice of salad dressing. Enjoy!
   
   

I'm Back...

...and cooking. But not yet posting, unfortunately. Still getting organized. The jet lag, the unpacking, the re-stocking of the groceries, the repairs, dealing with ants and house lizards.....everything is getting done at a Middle Eastern pace....slowly (Accept for the lizards and the ants...those are getting taken care of  pronto!). But Allhumdulillah, it's good to be back! I made some nice first timers. Only realizing that I didn't photograph them after I'd eaten them. I hope that I can make them the same way again. It was one of those 'a little of this and a little of that' type of a recipe. Kicking myself now for forgetting to take photos. Oh..and all those photos that are awaiting their recipes...are still waiting. I need to get back into routine, Insha'Allah.

Till then, bear with bareness of this blog.

I'll be back to blogging too....soon, Insha'Allah.

Luv,
Umm Heemu

On Vacation

Assalaam-u-Alaikum,

I am officially on vacation, Allhumdulillah! We're visiting our parents in Canada for the summer so I'm taking a break from cooking (mostly). I am enjoying being pampered by my Mommies, Allhumdulillah! I do have many food pix that are still waiting for their recipes to be typed up before they can be posted, Insha'Allah. I will try to work on those, but I'm not making any promises.

Ramadan is also coming very soon! Four more days, Insha'Allah. Lots of yummy dishes to look forward too. May Allah (swt) help us to make the most of this blessed month, Insha'Allah. Wishing everyone a very blessed Ramadan Karim! Remember me in your duas!

Ma'a Salaama,
Umm Ibraheem

Afghani Biryani

Ingredients:
3 cups Basmati rice, rinsed and soaked
3 medium onions, sliced
1/4 cup oil
2 medium tomatoes, chopped
6-7 cloves of garlic, chopped fine
2 green chilli pepper, chopped fine
2 inch piece of ginger, chopped fine
1 packet Shan Bombay Biryani Masala
1 medium chicken,  skinless and cut
1/2 lemon, squeezed
1 can of chickpeas/garbanzo beans
1 cup sour cream
3 green cardamoms
2 black cardamoms
4-5 whole black peppers
4-5 cloves
1/3 cup fresh chopped corriander
5-7 fresh mint leaves
1/4 cup raisins, soaked
1/4 cup almonds, peeled and halved
1 medium carrot, peeled and shredded fine
2 tbsp butter

Method:
1. Fry the onions until golden brown, drain from the oil and set aside.
2. In the same oil, add the garlic, ginger, and green chillies and fry for 2 minutes.
3. Add the tomatoes and shan masala, cover and cook on low for 5 minutes.
4. Add the chicken and lemon, mix. Cover and cook until chicken is tender.
5. Add the chickpeas and cook on low for another 10 minutes.
6. Add the sour cream and simmer for 15 minutes. Remove from heat and set aside.
7. In another pot, boil water for rice adding to it, salt to taste, green and black cardamoms, black peppers, and cloves. Add rice and boil until partially cooked. Drain.
8. Make layers in an oven safe pot as follows,half of the rice, chicken masala, fried onions,corriander, mint and remaining rice. Bake in oven for 20 minutes at 350C.
9. Melt butter and fry the almonds for 3 minutes, add the drained raisins and cook for another 2 minutes. Add the carrot and cook for 5 minutes. Remove from heat.
10. Take out rice and pour almond, raising and carrot mixture on top. Mix throughly so the rice hardly any white of the rice remains. Serve hot with some chilled yogurt and mint chutney. Enjoy!

Luv, Umm Ibraheem

Apple Glazed Pancakes

Ingredients:
For the Pancakes:
1 1/2 cups flour
2 tsp baking powder
2 tbsp sugar (optional)
3/4 tsp salt
1 1/2 cups milk
1 egg
2-3 tbsp oil

For the glazed apples:
2 tbsp of sugar
1 tbsp of butter
1/4 tsp cinnamon powder
4 tbsp of water
1 medium apple, peeled and chopped



1. Mix the dry ingredients together, add milk, oil and eggs.
2. Heat a skillet and scoop pancake batter with a large spoon to make individual pancakes.
3. In another pan, mix the sugar and butter together over medium heat, add water, cinnamon powder and apples. Allow to simmer on low heat until apples are tender.
4. Serve together with Maple or Pancake syrup. Enjoy!

Luv, Umm Ibraheem

Raishmi Kabab- Kababs with Onion and Tomatoes

Ingredients:
For the Kababs:
800 grams Ground Chicken
1 medium onion, chopped fine
1/2 of a medium tomato, chopped fine
3 cloves of garlic, chopped fine
1 inch peice of ginger, chopped fine
2 green chilli peppers, chopped fine
1 tsp curry powder
1/2 tsp of turmeric
1/4 tsp garam masala
1/2 tsp of curshed chilli peppers (optional)
2 tbsp of Shan's Tikka Boti Masala
1 egg
3 tbsp of bread crumbs (add more if neccessary)

For the Masala:
1 medium onion, finely sliced
1 medium tomato, chopped
1 inch peice of ginger, finely sliced
1 small  green chilli, finely sliced
2 tbsp of chopped corriander
a squeeze of fresh lemon
3 tbsp of oil
Method:

1. Mix all of the ingredients for the kababs and make little sausage rolls. Bake them in the oven for 20 minutes (lightly browned) at 350F.
2.  Saute the onions in the oil on high heat for five minutes. Add the tomatoes and cook for another three mintues. Add the kababs and turn to low heat for 10 minutes. Add the sliced ginger an cover for another 2 minutes. Turn off the heat, add the corriander, green chillies and squeeze of lemon. Mix and serve with naan bread. Enjoy!

Luv, Umm Ibraheem

Bharay Baigain- Spiced Eggplants

Ingredients:

8 small Indian eggplants (wash and make four slits in each)

1 medium onion, finely sliced

1 medium tomato, chopped

1 tsp curry powder

1/2 tsp turmeric

1 tsp paprika

1/2 tsp red chilli powder

1 tsp cumin powder

1/2 tsp of cumin seeds

4 tbsp of fresh lemon juice

3 tbsp of oil

Method:

1. Mix all the spices together with the lemon juice. With a spoon, fill all of the eggplant slits with the spice mixture. Allow to marinate for about 20 minutes.

2. Heat the oil and stir fry the onions until they are slightly brown, add in the tomato and cook on low heat for five minutes.

3. Turn the heat to a minimum and lay the eggplants over the onion and tomato. Cover and cook for about 15 minutes. Stir the mixture and cover until the eggplants are thoroughly cooked.

4. Serve with chilled yogurt and naan bread. Enjoy!

Luv, Umm Ibraheem

Aloo Methi- Fenugreek with Potatoes

 Ingredients:

3 bunches of Fenugreek, the leaves only (wash thoroughly)

1 large potato, diced

1 medium onion, finely sliced

1 medium tomato, diced

1 tsp curry powder

½ tsp red chilli powder

½ tsp turmeric

1 tsp cumin powder

1 tsp salt

3 tbsp oil

1.      1.  Heat the oil and stir fry the onions, until slightly pink.

2.      2.  Add the tomato and the spices. Allow to cook for 5-7 minutes on low heat.

3.      3. Add the fenugreek leaves. Allow to cook for another  10 minutes on low heat.

4.      4. Add the potato and cook on low heat until potatoes are tender.

5.      5. Serve warm with roti. Enjoy!

Luv, Umm Ibraheem

Carrot Pickle

The original recipe is from Umm Humza. This a great compliment to any dish. I used to crave this so much when I was expecting, it's a real kick for the tastebuds!

2lb carrots (cut julienne style)
1 can tomato paste
1/2 c of ketchup (more or less according to taste)
1/3 packets of "Shan Achar Ghosht Masala" ( you can find this at kishkis add more or less according to desired spice level)
1/4 c white vinegar
2 tbs olive oil
salt according to taste

For some extra kick:
2-3 long green chillies
2-3 unripe mangoes (those green, sour ones)
1 red onion sliced

Just mix everything together and refrigerate. The longer it sits the better it tastes. Don't be afraid to play around with the ingredient quantity to customize according to your taste. Keep it in the fridge and enjoy it with rice, roti, pasta...or just on its own. 


Luv, Umm Ibraheem

Southern Style Beef Stew

This dish can be made in the slow cooker or on the stove. Great comfort food on chilly days!

1/2 kilo of lean beef cubes
2-3 cloves of garlic, finely grate
2 tbsp of oil
1 tsp oregano
1 tsp basil
1 tsp curry powder
1 tsp crushed chillies
2-3 bay leafs
salt according to taste
2 medium carrots, sliced
1 sweet potato, cubed
1 medium red onion, cubed
1 cup of corn
1/2 cup of frozen peas
1 can of diced tomato with juice
2 cups of water
2 tsp of corn starch (made into slurry with water)

1.  In a separate pan, lightly fry the garlic in oil and then add all of the spices. Allow to cook for 2 mintues.
2. Add beef and stir fry until meat is browned. Put in pot big enough to hold the stew.
3. In the same pan, light stir fry one by one the onion, carrots and sweet potato. Pour into the pot.
4. Add the corn, peas, tomatoes and water to the pot. Allow to simmer on low heat for atleast 2 hours.
5. For the last 10 minutes, stir in the corn starch slurry and allow to cook for remaining time.
6. Serve as is or with bread. Enjoy!

Luv, Umm Ibraheem

Veggies with Hummus

Ingredients:
2 small cucumbers
1 medium carrot
1/2 red pepper
1/2 green pepper
1/2 yellow pepper
2-3 cherry tomatoes
1 cup of prepared hummus

1. Cut all of the vegetables julienne style and arrange in a platter with hummus.

2. Enjoy!

Luv, Umm Ibraheem