SHEER KHURMA

SHEER KHURMA is traditional rich dessert made during the festival of ramadana. In Persian term this means "milk cooked with dates". So, basically, sheer refers to 'milk'. Khurma means 'dates' or 'khajur'. The other main ingredient is seviyan. sheer khurma is not just a dessert but its a ritual, an emotion. 

INGREDIENTS

• 1/2 cup Seviyan
• 2 cup milk
• 1/3 cup granulated sugar
• 1/2 tablespoon desiccated coconut
• 1-2 cardamom
• 60 grams chopped dates
• 30 grams cashew nuts
• 30 grams almonds
• 15 grams raisins
• 15 grams walnuts
• 20 grams pistachios
• good amount of ghee

METHOD:

1. Place a ghee in skillet over a medium heat. Add almonds, cashews, dates, walnuts, pistachios, cardamom. Roast until fragrant and turn golden brown in color.
2. In another pan roast seviyan for 1-2 minutes on a medium heat and take it out on to a plate & set a side.
3. Add milk to roasted nuts and put it on a simmer for 10-15 minutes or until reduced by 50%.
4. Add sugar& raisins after milk thickens slightly. Give it a continues stir. you may also add a teaspoon of rosewater if you want. 
5. Add the roasted seviyan in it and cook 3-4 minutes on a medium low heat. Turn off the heat.

Serve them warm or chilled

TIPS: Add raisins after the milk is boiled . Raisins may curdle the milk sometimes.

             Try to use full fat milk  for richness and  and creamy flavor.

            Always add little milk before serving as it become really thick.

           Add  lots of nut specially dates to make it rich.

           

SPINACH HUMMUS

Hummus is middle eastern dip made by blending by just few ingredients. Garbanzo (chickpea) is star ingredient with a good protein . Tahini gives a rich and nutty flavor. spinach adds color and ofcourse provides iron, vitamin A, C & K . lavash made with a twist by using stale chapati to add  more fiber in a meal. Overall it is healthy snacking can be eaten anytime with a complete pack of nutrients. 

INGREDIENTS                           

• 1/2 CUP BLANCHED SPINACH
• 1/2 BOILED CHICKPEAS
• 1 TABLESPOON TAHINI PASTE
• 1 TABLESPOON LEMON JUICE
• 1/2 CUP CHILLED WATER
• 1-2 GARLIC CLOVES
• OLIVE OIL

METHOD

1. Wash the spinach properly. Put it in a boiling water  for 4 to 5 minutes and then put it into ice water immediately .
2. In a mixer, blend the chickpeas, spinach & garlic cloves into a smooth paste by adding chilled water gradually.
3. Add tahini, lemon juice, salt & olive oil and give it an another blend and its ready.

FOR LAVASH 

• Cut the stale chapati in any shape you . it can be square, round.
• Preheat the oven at 180'C with the rack in middle postion.
• Roast the chapati for 5 to 6 minutes in oven (until crisp).

MEANWHILE PREPARE SEASONING FOR LAVASH

• 2 Spoons salt
• 1 spoon roasted cumin powder
• 1 spoon black pepper
• pinch of asafoetida
• shake them well in a jar
• sprinkle some on lavash

Enjoy homemade chip & dip .

Rajmai chapli Kebab

INGREDIENTS                             

                        

• 1 cup boiled rajma
• 1 cup boiled sama rice
• 1/4 yogurt
• 1 tablespoon ghee and more for griddle
• 1 chopped onion
• 1 chopped green chili
• coriander leaves
• 1/2 teaspoon coriander seeds
• seeds of 1 black cardamon
• 1/2 teaspoon ground green cardamom
• 2 blade of mace 
• 1 tablespoon of desiccated coconut
• 1/4 teaspoon of grated nutmeg
• salt
• black pepper
• 1/2 teaspoon cumin powder

STEPS TO FOLLOW

1. In a mixer, blend rajma, rice& curd blend them together to form a smooth paste.Add curd gradually. Make sure your mixture is nicely grounded and not thick. 
2. In a mixing bowl, add mixture(rajma paste), chopped onion, green chilies, coriander leaves, desiccated coconut, and mix all the spices almost knead like dough.
3. Shape the mixture into round patties around 3'inch and refrigerate for an hour atleast.
4. Heat the ghee in frying pan over medium heat, fry the kebab for 3-4 minutes. Do not flip the kebabs until brown.
5. Flip them over with wooden spatula and cook the another side until crisp and golden.
6. Serve them hot with lacha onion, lemon and mint chutney.

chocolaty plum cake

I really wanna share the recipe of this mouthwatering homemade cake with secret ingredient to give bittersweet  flavor to cake, the another reason for using plums is i had overripe plums in my fridge and don't wanna throw them. So gave a thought to make compote out of it and used that compote to bake a cake and it turned out so well. You can also use your leftover compote serving with Greek yogurt or bake yogurt.

INGREDIENTS

1. 10 tablespoon butter, at room temperature, plus more for the pan
2. 1 cup light brown sugar
3. 1/2 cup yogurt
4. 1.5 cups unbleached all purpose flour
5. 1/3 cup unsweetened cocoa powder
6. 1 teaspoon baking powder
7. 1 teaspoon vanilla extract
8. 2 tablespoon plum compote
9. 1/2 cup chocolate chunks
10. 1/2 teaspoon salt

For compote

1. 300ml boiling water
2. 150 gram caster sugar
3. 500 gram plums, stones removed
4. 1 cinnamon sticks
5. 1/2 teaspoon ground nutmeg 

METHOD:

• Heat a large saucepan and pour in the boiling water. Add the sugar and let the mixture bubble for 30 seconds.
• Add the plums and cinnamon sticks and  and let it simmer for 10-12 minutes.
• Remove the plums, and simmer the sauce, stir gently until it thickens, then pour over the plums and leave to cool before adding.

BAKE THE CAKE

• Preheat the oven at 180'C, with a rack in the middle position, butter a 9'inch pan.
• In a large mixing bowl, beat the butter and sugar, until creamy for 2 to 3 minutes.
• Add yogurt, vanilla extract and plum compote beat for another minute, then add chocolate chunks and nicely fold in batter.
• Add the flour, baking powder, cocoa powder and salt and mix well.
• Bake for 35 to 40 minutes, or until set. Don't overbake, or the cake will be dry.
• Cool completely, remove the sides of the pan, and serve.

Black chickpea fresh fruit salad

Its a perfect salad for the ones who love consuming fruits. I like to pair my salads with beans, cereals. all you want in a salad is the crunch of the nuts, the sweetness of fruits, saltiness of the feta, the healthiness of the black chickpeas and the punch of the dressing. Serve all the flavors in a single bowl packed with nutrients. Chickpeas have an impressive nutrition profile, provides a variety of minerals, vitamins, protein and fiber. They are anti-oxidants, keeps your appetite under control good for hair health.

     INGREDIENTS                                                 

1. 2 Cups black chickpea(boiled)
2. 1/4 cup sliced grapes
3. 1/4 cup cubed apple
4. 1/4 cup peeled& cubed orange
5. 1/2 cup pomegranate seeds
6. 1/4 cup feta cheese
7. 1 teaspoon chopped green chillies
8. 1/4 cup toasted peanuts
9. 1/4 cup toasted walnuts
10. 4-5 mint leaves
11. salt
12. freshly ground pepper pepper
13. roasted cumin powder

For dressing:

• 3/4 cup pomegranate juice
•  1 cup olive oil
• 1/4 honey
• 1 tablespoon white vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon apple cider vinegar
• pinch of sea salt
• 1 teaspoon lemon juice
• Mix all the ingredients in a jar and shake it well

PROCEDURE

1. Soak chickpeas overnight. Bring it to boil until tender.
2. In a large bowl, mix all the ingredients.
3. Drizzle the cooled vinaigrette into salad. Adjust seasoning if needed.
4. Let the salad stand for a few hours in the fridge so the flavor mellow and serve with some salad leaves.

Mango Pancakes

Ingredients:                                                                                              

• 2 cup unbleached all purpose flour                        
  
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cup whole milk
• 1 cup mango puree
• 1 teaspoon vanilla extract
• 1/2 teaspoon ginger juice
• butter for the griddle

To Make The Pancakes:

1. In a large bowl, whisk the flour, sugar, baking powder, cinnamon and salt together.
2. Add the mango puree, milk, vanilla and ginger juice,whisk until combined.
3. Strain the batter in another bowl, to avoid lumps.
4. Lightly butter non-stick pan and set over a medium heat(roughly upto 180'c) start pouring 1/4 scoop of the batter onto the griddle and cook about 2 minutes or until you see few little bubbles on the surface.
5. Flip them over with the spatula once the edges starts to dry and cook the another side for 2 minutes until golden.
6. Repeat with the remaining batter, adding more butter the pan as needed.
7. Serve the pancakes in stacks with condiments.

Condiments: Cut fruits, maple syrup/honey, melted butter, whip cream.

stuffed bell pepper steak

INGREDIENTS

1. red,yellow pepper sliced(3.5mm)
2. green capsicum
3. 1/2 cup grated cheese

FOR MIXTURE

1. 1 cup grated cottage cheese
2. 1/4 cup corn kernels
3. 1/4 cup chopped broccoli
4. 2 tablespoon chopped parsley
5. 1/4 cup chopped bell pepper
6. pepper
7. dried oregano
8. 2-3 basil leaves
9. salt

PREPARATION

• Preheat the oven at 180'C. coat the baking dish with a non stick spray.
• Drizzle little olive oil in large non-stick frying pan and set over medium high heat.
• In a mixing bowl , mix all the ingredients. give it a good bind.
• Fill each sliced pepper with the yummy mixture and top with the more cheese.
• Put the stuffed pepper in a hot pan. cover and cook for around 5-6 minutes, until golden brown , tender from one side and remove from the pan.
• Place the pepper in baking dish (9*3inch) and bake them at 200'C for 10-15 minutes or until the skin of pepper is shriveling and cheese is golden.
• Garnish with fresh parsley and serve with tomato basil sauce.

Moroccan Salad

Ingredients:                                                              

1. grated carrot
2. white sesame seeds
3. chopped raisins
4. chopped almonds
5. chopped green chillies
6. grated ginger
7. honey
8. grated coconut
9. salt 
10. pepper
11. lemon juice

Method:

1. Mix all the ingredients in the bowl.
2. Drizzle honey on top.
3. Garnish with some sesame seeds and parsley.
4. Serve cold