Sometimes, while doing grocery shopping, I pick stuff at whim and then regret it later. It is even worse when they are stuff that my family just wouldn’t eat. That is what happens when I pick up soya chunks each time. When I see them on the aisle, I think, “Oh, I haven’t cooked these in a long time.” When I reach home, I will see all sour faces staring at the packet. Hehe… I have now literally stopped picking it up unless I really crave for it or have any specific plans in mind. I have a handful of soya chunks recipes on the blog: Soya Chunks Masala Soya Chunk Cutlets Soya Mince Pies Soya Masala Buns Soya is known to be a good source of protein for vegetarians, even though there are so many remarks otherwise as well. I had this pack and I was wondering…
Menemen | Turkish Scrambled Eggs
I always wonder why time runs so fast. It just doesn’t seem to wait. On a Thursday, I am excited it is weekend and before I even know, we are on a Sunday. I just tell myself that as long as there are no hassles, life is moving on a minimum and we are live and kicking, we just need to be grateful. This year seems to be all about appreciating every little thing we have and just hoping that things move along without going too low. I am just wondering at the coincidence of my tryst with Turkish cuisine being egg based. Hehe… The first one is the Cilbir, which has become my go-to weekend breakfast. I had eyed Menemen sometime back when I saw it on another blogger’s Insta page. Menemen is the Turkish style scrambled eggs, however you can keep the eggs as in Shakshouka…
Brazilian Lemonade | Brazilian Limeade
One of the revelations of the quarantine time cooking, apart from the Dalgona coffee – is it any different from our Indian style cappucino, except in its presentation? – was this Brazilian Lemonade. Please don’t ask me why it is called lemonade when it uses limes. Actually let me tell you a secret – I thought every drink that had the citrus cousins was a lemonade. It was only very recently I realized that what uses a lemon is a lemonade and the drink that uses the lime (something more readily available here) is the limeade. OK, so if you are knowing that for the first time, I have taught you something new… 😉 Another interesting fact is that this drink is also called “Swiss Lemonade”, despite having its origins from Brazil. How cool is that! 😀 This lemonade is different from all the recipes you have seen…
Watermelon Rose Limeade
Watermelon is one of my favorite fruits, maybe immediately after bananas. Hehe… I love them simply chopped up, mashed up this way or as a form of milkshake. Another way I have discovered that I love having it is in the form of a lemonade, but in a little “hatke” manner. Today’s is the second recipe in the second three-back-to-back lemonade/limeade recipes just apt for the heat. Just like the Peanut Butter Cake recipe, this is a combination I have been making since long but never had a chance to get it to the blog. The click I had taken just once was so crappy that I didn’t want it on the blog. Ramadan is usually a time we stock up of rose syrup, since rose milk is in a lot of demand during Iftar, and there will always be some leftover falling into after the month. The…
Flavored Lemonade | Orange Blossom and Rose Water Lemonade
Alhamdulillah, the climate is getting slightly better. After three really hot months, September is like a whiff of fresh air. It is not that it isn’t hot, but the temperatures do drop down to a maximum of late 30s and apart from the afternoons, rest of the time is quite comfortable. I am only worried about the bout of flu and likewise it is going to come with, especially with schools slowly opening and Covid still playing hide-n-seek within us. With cases fluctuating on a daily basis whether it is here or back home, it is really worrying at times, but I guess with time, we are taught to take it into our stride and live with it with all required precautions. I think I should just keep that topic aside and move onto the intended post of the day… This week, I am doing three back-to-back posts…
Palak Paneer | Cottage Cheese with Spinach {No Cream!}
For the Blogging Marathon #115 for theme “One Vegetable, Three Ways”, I have chosen spinach and after these chapathis, here is the second recipe. I already have a palak paneer recipe on the blog – which was coincidentally shared during a previous BM theme! – but that is a super easy truncated version to say the least. Usually dishes like these are treated like “treats”, something you make when you have guests coming or that you order when you go into a nice vegetarian restaurant. This happens even though the ingredients used are very regular. Haven’t you felt that? 😉 Anyway, coming back to this delicious dish from the vegetarian repertoire of a beautiful state called Punjab, the regular Palak Paneer is indeed a treat. Time is taken to blanch the spinach so that it doesn’t loose its green color. Usually it is cooked in ghee or butter…
Iced Americano
I can’t express how uncomfortably hot it gets at times. It has been a few years since we have been escaping the heat during the month of August, but this time, we are noticing the wrath. The temperatures do not look that bad as it would usually be during this time, but the way the feel would be – to say the least, suffocating. Some nights have been very humid, that driving becomes extremely tricky. I have finally completed two weeks of my leave, and I do feel relaxed, despite the heat. I would have loved going home and enjoying the weather, but somehow I feel I was spared from that lousy feeling that accompanies you for days once back. At least, it wasn’t difficult getting back to work. Somehow I ticked off a lot of things off my list during the past two weeks. I slept long…
Cheese Samosas
For the final recipe for the Blogging Marathon #115 under the theme “Monsoon Delights”, after the Urulakizhangu Bonda and Brinjal Fritters, here is a samosa that is perfect for lazy heads like me. 😉 As much as I love making samosas, preparing the filling is one that makes me feel really lazy to make them, the other being shaping them. *Please don’t judge me – ahem!* I already have a recipe for make-from-scratch samosas as well as a lazy muffin cup style baked samosas on the blog. If you hate the shaping part, then these chicken cheese pockets are perfect, as they are easy to shape and good looking too. 😉 This recipe uses a filling that only needs a bowl and fork along with the ingredients and your regular samosa wraps to get it done. How easy can that be! Cheese samosas are something that the Arab…
Baingan Bhaji – Bringal Fritters
For the Blogging Marathon #115 theme of “Monsoon Delights”, after the Urulakizhangu Bonda, it is this super simple fritter made with brinjals/ aubergine/ eggplants – call it whatever you want! 😉 We had this huge brinjal sitting in our pantry not knowing what is to be done with it. That is when SIL suggested we make some fritters with it. We have initially thought of cutting it into roundrels and making it like pakodas but then changed the plan to make it a little different. This post is solely her creation and idea of making it. 🙂 The eggplants we usually get here are quite huge. You can cook one for the entire family! This one we used was no different. It was cut into rectangular sticks so that it would feel meaty in each bite. The recipe has no complicated ingredients, so you can just mix up…
Easy Chicken Curry {Using Curry Powder}
I am not a fan of spice blends picked up from the supermarket shelves. I would rather have individual spices in my pantry. Each brand has its own distinctive taste, actually making it difficult to like one. The only masala powder I pick up is the chaat masala and then on and off, a pack of Madras curry powder. I am not sure why I pick it up, but I love that smoky smell the spice mix gives when you open the dabba. Unlike most of the curry powders which are in a plastic pack sealed inside a box pack. the Madras curry powder always comes in a tin. I have read somewhere that they use this curry powder a lot in Emirati cooking, likely due to the influence of South Indian cooking on the local cuisine here. With the current batch I have, I used them in the…
Paneer Zucchini Halwa
I must say that I am quite happy to get back to regular blogging. In fact, this whole month was already scheduled and I have been very religiously sticking to the dates without making too much adjustments. This was something that had been lacking since the past few months now. It is not that I am in a good mood to be spending time on the blog, but somehow typing on the blog has been serving as a good “stress-buster”, instead of being a “stress-booster” like it was becoming sometime back! 😀 I hope I can keep up this pace, without necessarily burning myself out – that is the most important thing to do these days… 🙂 This paneer zucchini halwa is something that I have been making ever since I have started being on a macro diet. When you count your calories and eat, it becomes difficult…
Simple Cocoa Cookies
When the Blogging Marathon #114 was declared with the theme of “Cookies”, I had to include this one into the list. Those who read my blog regularly will understand how much I love food with memories. And there aren’t much of food with memories for me, since umma’s cooking repertoire was limited, but I guess that is what makes memories… Limited yet plenty… 🙂 Umma used to have a small OTG. She had got it at a very low price – I am sure you all agree how our parents were when it came to putting in their money on anything. They realized the value of money so much because it came hard for them. Sometimes, I do feel that we don’t appreciate it as much as they did. OK, that is a different discussion all together. Hehe… My sister and I would bake something or the other…
Kalonji Aloo | Potatoes with Nigella Seeds
The current pandemic had put a temporary stop to a few challenges and that included the AtoZ Challenge, that is hosted by Vidya and Jolly. After posting this recipe for the letter “M”, the tough times came through and taking into account the lock-down back home and non-availability of ingredients, the post for the letter “N” was moved. Finally, we had a declaration from Vidya that we could do our posts this month. During this pandemic, I decided I would cook up with what I had in my pantry – “Nigella Seeds” aka kalonji. This ingredient is actually something I rarely use in my cooking. I keep a little stock in my pantry so that I can sprinkle it into my pazhampori. I totally love the little bitterness it gives when you bite through it along with the sweet plantains. My impulse was to try Fami’s banana bread, but…
Easy Coleslaw
When we keep gap in between participating in challenges, it feels like a long time. I was thinking that I haven’t been a part of the Shh Cooking Secretly Challenge for a long time, and then realized that after participating in March for the pancake challenge, due to the current situation, there was only one month with a challenge in between, which I did skip. If you remember, I did mention that each of the participating bloggers get a chance to suggest a theme every month. For this month, Kalyani suggested that we make summer salads. Before I go further, Mayuriji has updated this challenge with a new logo from this month. It actually feels good to see a challenge thrive for a long time and get uplifts as well, such cases are a rarity now. From beginning with under Priyaakka, this challenge has traveled interesting paths and themes…
Easy n Creamy Mushroom Sauce
I think when you say “Mashed Potatoes“, automatically some sauce has to come with it. The highest probability is always for Mushroom Sauce, isn’t it? So let it be the second recipe for the three back-to-back junk food favorites for this week. My girls can’t stand mushrooms. I have no clue why. The day we make something with mushroom, they frown. I try to tell them it is a nice meaty vegetable that won’t make you miss the meat, but somehow it doesn’t go much with them. So when I was making this sauce, I was kind of sure that my girls wouldn’t have it. Anyway, since I was craving for it, I got to making it. I wanted to make a sauce with pantry ingredients. I didn’t want the recipe to be over complicated, with spices that we may normally not stock in our store cupboard. That…
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