Hummingbird Bakery Blueberry Muffins

  It is already the last Saturday of the month! Wow! I thought doing once a month would be a cake walk, but coming to see, the one month itself passes off in a jiffy! 😀 You can see the previous book reviews here.   Most of the book adorning my shelf seems to be baking book, and that too with a majority of sweet bakes. I don’t know if it is a matter of pride or shame. Hehe… Today, I chose to review this little book that I have in my collection. Everybody must be familiar with Hummingbird Bakery, which is like a must-go for cake treats in London and how famous their bakes are known to me. I have gone to their outlet in Mall of the Emirates sometime back with the kids. While the kids enjoyed their cupcakes, I gorged down on their pistachio loaf along with… 

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Meen Masala ~ Fish Masala

  I wish I could eat fish whenever I wish for. When umma is around, fish is a part of lunch every weekday but I am normally not present during that time. I can’t say I am crazy about fish but I get bowled over by a good fish fry or a delicious fish curry. I guess it can be the signs of a Keralite. 😉 Here are some of the fish recipes on the blog, if you would like to refer back to… Tomato Fish Curry Meen Thoran ~ Fish Scramble Fish Makkanwala ~ Creamy Fish Curry Kerala Style Fish Masala Meen Arappu Roast ~ Fish Roast in Coconut Milk and Masalas – one of my favorites!   This Fish Masala is cooked in a shallot based gravy and enriched with some tomato paste instead of whole tomatoes, to give it a nice pop of colors. Apart from the peeling… 

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Vegan Papaya Blueberry Smoothie

  Even though I am very well away from my vegan diet, at times, I do go back to them when I feel really bloated. 😀 I am of the belief that our body needs a little of everything to survive and pull on, so you will never see advocating one type of eating habit. Yet, when we go a bit overboard with eating, a raw vegan diet for a few days does really calm your system down. It is only based on my experience and not necessarily it works for everybody. We have to see how each of our bodies react and eat accordingly. I may brag about it but always end up being the last person to do it, though off late I am trying to really watch out what I am eating.   Sharing with you today, a delicious vegan smoothie, that is one of my favorites… 

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Fesenjan ~ Persian Chicken Stew with Walnuts and Pomegranate

  There are times when I wish I can go ahead and do a post without much of an introduction. Just do the post… then I wonder, would my readers accept it? I really don’t know… Many of you are used to reading something or the other to begin a post, and I am used to it too. If I don’t do it, then I feel a pinch of guilt within me for not taking an effort to start the post with a subject. But being human, at times, we are just left to be blank. The mind doesn’t give in. It acts just opposite of the way we want it to be. At that time, the best to do is not to pressurize it, which in turn will put undue stress on our whole system. Does it make any sense? 🙂   Last week, we had some lovely climate… 

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Be My Guest – Easy Chocolate Cinnamon Pots

Just as I thought I was not going to have any guest posts for this month and had settled down into that thought, I got an email from Supriya. I had never heard about her blog before, so her email did pique my interest. That got me going to her interesting blog called “Quiche and Tell“. The name of the blog is in itself interesting! That reminds me that I have been wanting to make quiche for long. I have tried making them a couple of times but they have just failed me. Not they didn’t taste right, but definitely not blogworthy. 😀 OK, so coming back to Supriya’s blog, I kept browsing and totally loved the collection of recipes that she had on her blog. Her latest cheesecake post is definitely something to die for!   So we had a little chit chat over the mails up and down… 

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Marbled Classic Banana Bread

  From the beginning of this year, life has been hectic. With parents around, the kids act weird. That’s how all grandchildren are supposed to be with grandparents around, right? I sometimes feel like a screaming zombie, who keeps making noise for nobody to listen. It is an absolutely frustrating feeling. 😕 But there is nothing much we can do. My parents leave in another two weeks and already we are feeling a tinge of sadness due to this. The girls are already eating our head to send them off for their summer vacation on their own. Being working doesn’t help since I have hardly a month off on my hand and their vacation is nothing less than two months, which is a lot of time. Each vacation, they complain of getting bored and how their friends are spending the whole vacation back home. I am fine with the idea… 

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Halawat Timman ~ Iraqi Roasted Rice Flour Sweet

  It is the 15th of the month, and time for the MENA Cooking Challenge! This month, we are going to Iraq. If you remember, I started participating in this challenge with Iraq, so now it has literally taken a full circle. I must say I have enjoyed my journey for this challenge and wish to continue as much as I can…   For this month, we were given three options – Pardah Pellau: a rice dish, preferably a biriyani topped with a pie crust, Lisan El Kathi: a baked dish with eggplants with meat mince, and Halawat Timman, a roasted rice flour dessert.. The suggestions were provided by Noor’s friend’s grandmother and were heritage recipes. No wonder I had a tough time trying to trace out the recipes, I don’t know how it was for all of them. Finally after searching a lot with various names on Google, I… 

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Chicken Shawarma

  At times, my mind gets stuck in the past, even though I don’t like it. However good our present may be, sometimes we allow our mind to loiter in those forgotten lanes of memory. The memories may be good and cherished, but those that you wish to keep aside so that your peace of mind is not disturbed is usually the ones that always end up coming to the forefront. Such times, it becomes imperative to remind ourselves that the best weapon during those moments in the remembrance of Allah. Life is definitely not intended to be a catwalk and we have to equip ourselves continuously with what is required to keep ourselves protected from the whispers of the cursed and to keep our faith. Here is an article I found during my casual browsing that will ease up a lot of matters at heart, InShaAllah…   I have been… 

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Balaleet ~ Emirati Vermicelli Egg Breakfast

  While I posted the Chebaab as the National Day special, I had mentioned that I would try to recreate Emirati dishes in my kitchen. So far, the process has been slow but steady. I am slowly trying a few new dishes, but not clicking them, since I would like to make them again for the blog and click them well. InShaAllah, slowly you will see a fair amount of Emirati dishes featuring on the blog this year. 🙂   I was introduced to Balaleet by this post of Fami’s. Till then, I was unaware of it’s existence. I was really not sure of how the combination of sweet and salt would co-exist. That was when the breakfast at Logma happened and I got my first taster of this dish. I ended up eating that little portion all by myself without sharing with my friend. 😉 From then, I had… 

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Thalassery Chemmeen Biriyani ~ Thalassery Style Prawn Biriyani

  The feeling of achievement is immense, isn’t it? I am glad that my little attempt to bring together a small group of bloggers is faring fairly well. We are in the third month of our challenge and I am sincerely hoping that we continue moving forward well, InShaAllah… 🙂   For this month’s Muslim Food Blogger Challenge, the challenge was to make “Biriyani”. Alhamdulillah, after trying so many versions, I can confidently handle a biriyani, though there are times when I conveniently screw it up too. 😀 Those are called “bad biriyani days (BBD)”. 😉 A biriyani is usually a very intimidating dish for many, but let me tell you, once you get a hang of it, it is quite easy to make. One major thing you need to learn is to how much to cook the rice. The rice is never cooked fully in the first stage, it… 

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Greek Salad

  One cuisine that I would really love to dabble with is Greek cuisine. If you check out certain recipes of Greece, they have a high Middle Eastern influence in their food, which may be one reason I am so keen to try their food. There are a few that I have in my cut-outs, but when I will try them is to be seen. InShaAllah, hopefully I have many more years of blogging in me so I get to try some! 😉   Meanwhile, as a part of the last recipe in this month’s 3 back-to-back green recipes – the first one was the Coriander Chutney and the second Kiwi Green Grape Juice – here is a refreshing Greek Salad for you. There is nothing much complicated about this salad – lettuce, cucumber, tomatoes, onion, olives all mixed up together, some crumbled up feta cheese and a little seasoning… 

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Kiwi Green Grape Juice

  After the Coriander Chutney, here is the second one in line. A totally green juice, filled with fruits and the goodness of coconut water – that is how I would call this. Kiwi and green grapes are normally not a combination that you would see juiced together. So I combined it more to see how it would fare. I am also not a fan of coconut water – yeah, something surprising considering I love anything with coconut, but don’t seem to like the water! All in all, I must say it was a very refreshing drink. The chia seeds though optional, adds an extra kick to the whole drink. I feel blessed to stay in a country like UAE, where you get fruits of various kinds all throughout the year coming from various countries. Alhamdulillah, we can survive on a bowl of fruits if I feel lazy to cook… 

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Kothamalli Chutney ~ Coriander Chutney

  Did you miss the 3 back-to-back post series last month? 🙂 I didn’t miss it. Instead, I felt I had taken a little break. My mind is relieved and InShaAllah, I already have set up in my mind what I would be doing at least till mid of the year. After that, will see… 😉   This month, I chose the theme “Green”, so you will see three green colored foods being featured back-to-back from today. Isn’t green a very fashionable food color these days? With more focus on healthy eating, anything green is coming back into favor. So, green it is, and let’s move on to the first one in the series…   The first recipe I choose to feature is our humble coriander chutney. For our idlis, we normally prefer the white thenga chutney. Even when we go to restaurants for vegetarian food, the kids wipe out… 

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Event Roundup – My Legume Love Affair #103

  The month of January has come to an end, so has the event of “My Legume Love Affair” #103. I would like to thank Lisa for the opportunity to host this month and to all who participated by linking into the event.   Below are some of the beautiful entries that I got linked up as a part of this event:   Chana Palak by Lisa’s Vegeterian Kitchen – nothing like this combination for a cozy winter night, right?     Including sprouts into our diet is becoming imperative due to its health benefits. Here is an interesting “Moong Sprout Dosa” shared by Padmajha.     Horsegram is an ingredient slowly coming back into Indian diets, after almost becoming extinct. Yeleena shares a delicious rasam off it.     In the south of India, there are wide varieities of desserts using lentils and Sandhya shares a drool-worthy Arisi Paruppu Payasam… 

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Lahori Chargha ~ Lahori Style Chicken Roast

  I never hinted on the blog that HD has a small restaurant that serves Pakistani food. It is close to our house. But no, I don’t get food from there all the time. He does tell me to order if I feel lazy but I try my maximum to keep it to bare minimum as possible. Also, I am not really keen in being known to his staff. Also clarifying, I have absolutely no involvement whatsoever in that business of his. 😀 The first time I had Lahori Chargha was when he bought a whole fried chicken as a tester when he hired a new cook. The man was quite old but he was really impressed with his cooking. The chicken he bought was amazing. Crispy on the outside, soft on the inside, with generous sprinkle of chaat masala over it, it was amazing to dip it into the… 

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