SheerKhorma, an Eid Delicacy.

The end of Ramadan is celebrated with the Eid-ul-Fitr,which means Feast of
the Fast-Breaking. Eid is a happy,relaxed time after a solemn month. But we don't forget all we thought and lessons we learned during Ramadan. We remember what is important to us : God,friends,family, and the needy. We say to all we meet,Eid Mubarak. Happy Eid! and blessing to all!
Sheerkhorma is a rich dessert prepared on Eid,made with roasted thin vermicelli in milk garnished with loads of dry fruits.I'm not worried about calories in this dessert, which I make just once a year.
See Recipe

Ingredients
1/2 a gallon of milk
1 1/2 cup Thin Vermicelli,broken to smaller pieces(Available in Asian and Middle Eastern Stores)
3/4 cup Sweetened Condensed Milk or 1 cup Sugar(Add more if needed)
2 whole cardamoms
1/4 cup each of Almonds,Cashews,dry dates,Pistachios and Raisins
1/3 cup Ghee(Clarified Butter)

Method
Blanch and fry the dry fruits
In pot of boiling water ,drop the dry fruits and simmer for about 10 minutes. Drain and peel the almonds and pistachios,remove the seeds from the dry dates. Slice the almonds,pistachios ,dry dates and halve the cashews.
Heat ghee in a kadai(deep pan) and fry all each of the dry fruits separately in batches until nice and brown. And set aside for garnish.
Roast the Vermicelli
In large pan add a tablespoon of ghee and roast vermicelli until nice and brown,set aside.
Boil Milk
Boil milk with cardamoms in a large pot on medium heat to prevent scalding. Mix in the condensed milk or sugar ,let simmer for few minutes while stirring occasionally. After about 5 minutes stir in the roasted vermicelli and cook for another 5 minutes before turning off the heat. Garnish with dry fruits and serve warm.

Special thanks to Lubna from Kitchen Flavours for the idea of Global Online Celebration of Ramadan and all the lovely ladies from the following blogs ,who shared their Ramadan favorite recipes and thoughts about Ramadan.
Kitchen Flavours, Zaiqa , Cheers to Easy cooking! , Arabic Bites ,Mammu's Kitchen,Ya Salaam cooking,Indian Spices,Food is Love,KedaiHamburg,TriedAndTrueEats,AappleMint,Mama fami,Organica,Homemades,Baking Haven,NYDelights,Ummel Banat,Rumah Manis,Giddy Gastronome,Happy Muslim Mama,Smell and Taste are my Memory,Yummy!,Salt and Turmeric




And thanks to all the nice viewers who left appreciative comments.


Here is a big Eid Hug for all:)

Guilt-free Snacking :Methi Khakhras With Achaari Dip

Methi Khakhras
Khakhras,a Gujrati snack are crispy evening munchies prepared with simple ingredients.It can be made plain or flavored with spices and herbs. Making Khakhras is a lot like making parathas, only that khakhras are roasted crisp . Preparing Khakhras is a family affair among Gujratis,it made in big batches and stored for a week or more.
Ingredients

1 1/2 cups Whole wheat flour
1/4 cup Methi(Fenugreek) leaves ,fresh or frozen
1 tablespoon Sesame seeds
1/4 teaspoon chilly powder
1/2 teaspoon cumin seeds
Pinch of turmeric
1/2 teaspoon salt
3 tablespoon Olive oil or vegetable oil
salt to taste

Makes 10 medium Khakhras

Method
Step 1 Blanch the leaves
Blanch the leaves by simmering them in hot water for a minute. drain and keep aside.
Step 2 prepare the dough
Take a mixing bowl add all the dry ingredients mix them. Make a well in the middle of dry mixture pour in the water and oil. Mix until the dough is of right smooth consistency. knead for couple of minutes and let rest for about 10minutes before rolling in to Khakhras.
Step 3 Rolling the Khakhras
Divide the dough in to about 10 equal portions and roll in to balls. Sprinkle a little flour(I prefer All purpose flour) on the rolling surface. Use a rolling pin to roll them in to rounds
Step 4 Roast the Khakhras
Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the khakhras flip once and flip again after few seconds. Use a spatula or roll up kitchen towel, lightly press and roll them around the pan. When crisp on both sides, apply some oil on both sides,get them out and lay on a rack to sweat out. Serve with some tangy chutney or Aachari dip (Recipe follows)


Achari Dip

Achaari dip has some of the Spices used in an Indian pickle(Achaar). The combination of cooling yogurt with tongue tickling spices makes this a unique dip for an evening snack with Multi grain Crackers, Pita chips or Khakhras.
(original recipe posted at Tarla's blog)
Ingredients
1 cup Yogurt\Dahi, strain some of the water using muslin cloth or paper towel(hung yogurt)
1/4 cup coriander\Cilantro ,chopped
1 green chilly,chopped
1/2 teaspoon salt

For the Achaari spices
1/4 teaspoon fenugreek (methi) seeds
1/4 teaspoon mustard seeds (rai / sarson)
1/2 teaspoon cumin seeds (Zeera)
1/2 teaspoon fennel seeds (saunf)
1/4 teaspoon onion seeds (kalonji)
1 tablespoon Olive oil or vegetable oil

Apparently saunf was out of stock in the pantry, hence one of the cups is empty.


Method
Shallow fry Spices
Heat the oil in a pan, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and onion seeds.When the mustard seeds crackle,turn off the heat and let cool.

Grind and mix with yogurt
Combine the achaari spices, coriander, green chillies and salt together in a grinder and blend to a fine paste using few drops of water.
Transfer into a bowl, add the hung yogurt and whisk well. Serve this dip with any crisp snack like pita chips or Khakhras.

My Methi Khakhra recipe is low in fat when compared to the original Khakhra recipe and the Achaari dip with fat-free yogurt is low in calories,hence both recipes are fit for the Diet Food Event Hosted by Divya Vikram of Dil Se..

Qubooli(Lentil Biryani) With Kaddo Dalcha(Pumpkin Lentil Soup)

Originally a Nawabi\Mughalai delicacy ,Qubooli is popular in Hyderabadi cuisine. I tasted it at my friends ,I don't remember Ammi making it(Sorry Ammi:) ). I was glad when i found the recipe at Sia's Monsoon Spice(featuring this month for Zu's Tried and Tasted) . The procedure is more like preparing a Biryani,only in this the layering ingredient is mainly Chana(Split Bengal Gram) lentil infused with flavors of yogurt and spices. Qubooli is spicy and flavorful in every bite, tastes even better with some spicy lentil soup like Kaddoo Dalcha or a cooling yogurt chutney(raita) .

Qubooli(Lentil Biryani)

Ingredients
3cups Basmati rice
1/2 Cup Chana Dal(Split Bengal Gram Lentil)
1/2 cup fat-free Yogurt/Dahi
1 teaspoon Ginger garlic paste
1 teaspoon Ground spices cloves, cinnamon ,coriander seeds and cumin seeds(aka Garam Masala)
Few Whole Spices like Cloves,Cumin seeds,Cinnamon sticks and cardamom
3/4 cup Chopped cilantro and mint
1 medium Onion Thinly Sliced
1/2 a lime, juiced
2 green chillies
3/4 teaspoon red chilly powder
3/4 teaspoon turmeric
1 1\2 teaspoon salt
3 tablespoon Extra Virgin Olive Oil

Method
Cook Lentils
Wash and soak lentil for about 15 minutes,
Heat Olive in a Saucepan with lid or a pressure cooker.Fry the thinly sliced onions until lightly golden brown. Remove the fried onions and set aside.Add the cumin seeds ,whole Spices and saute for a minute .Stir in the soaked lentils ,yogurt and other spices. Cover and Cook until lentils are tender,about 35 minutes in a saucepan and 12 minutes in a pressure cooker.
Partially Cook Rice
Meanwhile wash and soak rice for 15minutes. Boil about 6 cups of water in another large Saucepan with lid and add salt and whole cloves. Drain the water from rice and add to the boiling water. Cook until its 80% done.
Make Layers and Cook for Infusing flavors
Gather all the ingredients(Chopped Mint\Cilantro,Lime Juice ,Cooked Lentil mixture and crispy fried onions) to make the layers promptly.Drain the rice in a strainer. Real quick before the rice cools. Keep the same saucepan used to boil rice back on heat. Add a table spoon of Oil. Spread half the rice as the first layer in the saucepan.
Spread the cooked lentil,Sprinkle the lime juice,crispy fried onions and chopped greens around the first rice layer.Lastly layer the rest half of rice .

Sprinkle with onions on top and cover. Cover tightly and cook for another 10 minutes until you see steam escaping from the lid. Wait another 10 minutes before removing the lid.
Mix Layers
Before serving properly mix all the layers and serve with cooling yogurt chutney or Kaddoo Dalcha(Recipe follows)


Kaddoo Dalcha(Pumpkin Lentil Soup)
"Kaddoo" is Indian green pumpkin ,also known as bottle gourd. "Kaddo dalcha" is prepared by making the spicy pumpkin curry and mixing with cooked lentils. Tastes perfect with any flavorful rice or plain rice.


Ingredients
1/2 cup Toor Dal(Yellow Split lentil)
1/2 a Medium sized Green Pumpkin(Kaddoo),Peeled,De seeded and cut in about 2 inch pieces
1 medium Plum Tomato chopped
1/2 onion or 2 shallots,sliced
1/2 teaspoon ginger and garlic paste
1/2 teaspoon Turmeric
1/2 teaspoon Red chilly powder
1/2 teaspoon of Cumin powder
1/2 teaspoon of coriander powder
1 tablespoon of tamarind paste in 11/2 cups of water
1 sprig of Curry leaves
1 Tablespoon of Olive oil
1/2 teaspoon Cumin seeds
1/2 teaspoon mustard seeds
1 teaspoon Salt

Method
Cook the Lentils
Wash and Soak lentil for 10minutes.
Use a pressure cooker(it saves lot of time) to cook the lentils.Add a cup of water and soaked lentils along with salt and turmeric. Let cook on medium flame for about 10minutes. Now mash the cooked lentil and set aside.
Cook the Pumpkin curry and mix in the mashed Lentils
Heat Olive oil in a saucepan on medium high .saute onions for a minute along with cumin seeds, mustard seeds and curry leaves. Add ginger and garlic paste,saute for another minute before adding rest of the spices ,cut pumpkin ,tomatoes and tamarind juice. Cover and simmer until pumpkins are tender about 15 minutes,then stir in the cooked mashed lentils. Simmer for another 5 minutes and serve warm with Rice.

Quboli with Kaddoo Dalcha are my entry for "My legume love affair" ,a monthly event started by Susan of Well-seasoned Cook.

Broccoli Soup

Say Aaaah for the delicious Broccoli soup straight from Sia's Blog Monsoon Spice ,featuring this month for Zu's Tried and tasted event. Broccoli needs no introduction, its one the best vegetables. I've used broccoli in just about ever way possible in Muffins,Breads,Curries ,soups and with meat. Sia's broccoli soup was very simple ,healthy and quick to make , just the kind of recipe i need for Iftar(break of fast after sunset).
Ingredients
11/2 cup finely chopped Broccoli
1 tablespoon finely chopped onion
1 tablespoon Whole wheat flour
1 tablespoon all-purpose flour
1 clove garlic
1 tablespoon Olive oil
1/4 teaspoon of chilly powder
1 cup reduced fat milk.
1 cup water
Salt for seasoning
Any Crunchy topping like Boondi or croutons.

Method
In a non-stick pan toast the flour on medium low heat until it get lightly aromatic about 15 minutes. Set aside in a bowl.
Heat oil in a saucepan and add the chopped onions. Saute until it turns translucent, then add the chopped garlic. Stir and saute for another minute until garlic get nice and fragrant. Add the spices and toasted flour, stir . Add broccoli and saute for a minute before adding a cup of water. Now cover and cook until broccoli is tender, then turn the heat low and stir in the milk. Let cook on low heat for 2 minutes before serving it warm with crunchy topping.


Learn about Broccoli among Nature's Best foods.

Cheese Apple Souffle with Caramalized Peach Sauce

Are you craving for a cheesy dessert? Of course with a fat free cheese. I found an easy ,mix and bake dessert in the blog Nami-Nami . I usually make souffle with just eggs ,milk and cream, fruits in a souffle was a neat idea. I prepared some caramelized peach sauce to add more fruity flavor to the dessert. I made no changes to the original recipe, just made it in a smaller portion. This dessert was Ramadan diet friendly ,meaning prepared in a lesser time with healthier ingredients.

Ingredients
1 cup fat free ricotta cheese
2 large Organic eggs
2 tablespoon semolina farina(Sooji Rava)
1 cup Plain yogurt or Sour Cream
1/3 cup sugar
1 Large Apple, peeled, cored and thinly sliced
1 tablespoon Butter for topping
Sliced Almond and Pistachios for Garnish

Method
Preheat Oven to 350F.
Combine cheese and eggs in a large mixing bowl. Stir well until combined. Mix in the semolina, yogurt or sour cream and sugar.
Wash,peel,decore and thinly slice the Apples and fold it in the cheese mixture.Transfer the mixture in to greased(with butter) baking dish, I used a corning ware dish about 7x7 inches in dimensions.
Sprinkle some sliced almonds all over the mixture and dot with butter. Bake for about 45 minutes. Let cool completely before slicing, about 2 hours.Garnish with chopped pistachios and Serve with any fruit sauce ,I made the Caramelized Peach sauce(recipe follows).

To make Caramelized Peach sauce you'll need
2 tablespoon sugar(I used Brown sugar)
2 Ripe peaches,wash,discard pit and chop(do not peel)
2 tablespoons water.

In medium saucepan add sugar and water.Cook over medium-high heat until sugar is completely dissolved about 1 minute.Reduce heat to medium low, and cook until sugar turns bubbly and dark, about 10 minutes.Stir in chopped peach cover and continue cooking, stirring occasionally, until the peaches are soft, about 15 minutes.
Now puree the cooked peaches until smooth .Serve with the cheese souffle or with pancakes.



This calcium rich souffle is my entry for Eat Healthy :Calcium Rich hosted by Sangeeth and also for MBP : Say Cheese hosted by Siri's Corner.

Fish Vegetable Cutlets

Fish vegetable cutlets are spicy with goodness of fish and vegetables combined, perfect with salads or in sandwiches or as a side with Rice\Sambhar.

Ingredients
3 Fish fillets(about 1 pound) Trout or Tilapia or Salmon ,any Oily kind
3/4 cup broccoli florets
3-4 baby carrots,chopped
1/2 teaspoon turmeric
1/2 teaspoon ginger and garlic paste
1/2 teaspoon or more Chilly powder
1/2 teaspoon each of cumin and coriander powder.
2 tablespoon finely chopped cilantro\coriander leaves
2 tablespoon Olive oil or Vegetable oil
1 slice Whole wheat bread, pulse in a processor to make fresh bread crumbs or use any store bought bread crumbs.

Method
Poach the fish
In a sauce pan heat 2 cups of water on medium flame and drop the fillets. Cover and let cook for about 15 minutes until tender.Drain water and pat dry. Shred and set aside.
Boil the vegetables
In a separate sauce pan boil water and add the veggies and let cook until tender. About 15 minutes. Drain all water, mash the veggies and squeeze out any excess water using a paper towel. The cutlets may break if the veggies are watery.
Prepare the mixture
In a pan heat a teaspoon of oil and add the ginger and garlic paste. Saute for 2-3 minutes until lightly brown. Add the spices and saute for about 2 minutes until aromatic. Add the squeezed out veggies and shred fish. turn heat off and mix until well combined. When cool enough to handle , shape in to round patties. Lay the bread crumbs on a plate and coat the patties with crumbs on both side, shed any excess crumbs.
Shallow fry the Cutlets
Heat oil in a non-stick pan on medium heat and shallow fry until lightly brown on both sides. Serve in a sandwich or with Rice\Sambhar or Salads.

Potato-lovers Tip: add 1/2 a medium sized boiled and mashed potato ,if the patties seem to be falling apart.

See Fish Biryani post to know about Omega 3s in fish.
These calcium rich cutlets are my entry for Eat Healthy :Calcium Rich hosted by Sangeeth

Sweet Focaccia with Fruits(focaccia dolce con frutta)

Italian cuisine is incredibly diverse, every city and town has its specialties. Meeta's La Cucina Italiana event celebrating the authentic Italian food,was inspiring to try something authentic from Italian cuisine.
I make Pizza ,Biscotti,calzones ,ravioli and pasta from Italian cuisine . The ingredient i adore the most in Italian cooking is the Olive oil and i always go light with cheese in any Italian recipe that has cheese .Crusty Italian breads enriched with Olive oil are perfect accompaniment to dinner , for delicious sandwiches or even for making french toast. .The Sweet Focaccia sounded simple to make and irresistibly delicious with sweetness from dried fruits and crunchy crust from granulated sugar and moist texture from surplus olive oil.

Focaccia(pronouced as foe-CAH-cha), is delicious crusty Italian flat bread. Its popular in north western Italy((Liguria) as a side for any meals or sandwich breads or a base for Pizza. The basic recipe is thought by some to have originated with the Ancient Greeks. Focaccia can be savory with Herbs ,vegetables or sweet with dried fruits.Its made by rolling out or pressing by hand thick layer of dough and dotting it with a spoon or fingers to allow the soaking of Olive oil which makes the bread moist .It is traditionally baked on a stone hearth.

Sweet Focaccia is a heavenly snack with a cup of coffee. The original recipe is posted here at Martha Stewart's website, the video available was also very helpful. Made no changes to the original recipe ,just made the bread in a smaller size in 9x9 inch square pan and hence halved all the original proportions.
Ingredients
2 1\2 cups all-purpose flour
1 cup dried cherries
1/2 cup golden raisins or used a cup of fresh fruits like blueberries or chopped peaches ,apricots any fruit of your choice
1 1\2 cups boiling water
1 teaspoon instant yeast
1/2 cup extra-virgin olive oil
1/2 cup granulated sugar
3/4 teaspoon sea salt

Method
Soak Dried fruits
Boil 11\2 cup of water in small sauce. Drop the fried fruits in the boiling and allow to soak about 10 minutes. Drain fruit, reserving 2 cups of the soaking liquid; set fruit aside.
Make the dough
Add 1/4 cup olive oil to the soaking liquid. In a large bowl combine the flour, 1/4cup granulated sugar, yeast, salt, and cinnamon; mix just to combine.Add reserved fruit and soaking liquid. Mix until the fruit is evenly distributed but the dough is still tacky not sticky, about 2 minutes.
Allow the dough to rise
Press dough onto a lightly floured work surface, and knead for 1 minute. Pour 1/4 cup olive oil onto a 9x9 inch baking square pan, coating the bottom completely. Place the dough on top of the oil, and use your hands to spread it out as much as possible without tearing (it doesn't have to fit the pan). Cover the dough loosely with plastic wrap, and continue to pat and press the dough toward the edges. Set pan in a warm place, and let rest, pressing out the dough every 10 minutes until it fills the pan, about 45 minutes.
Proofing
Now allow the dough to rise for the second time by resting until doubled in size, about 1 hour.
Bake the Bread
Preheat oven to 425 degrees
Using your fingers press dimples into dough. Drizzle dough with any remaining olive oil, and sprinkle evenly with granulated sugar. Set the baking on the top rack of the oven and bake until focaccia is deep golden brown on top and bottom, 30 to 40 minutes. Let cool for about 10 minutes. Loosen the edges using a table knife and keep on cutting board to cool. Use a pizza wheel or a serrated knife to cut bread into rectangles and serve.

My family relished the focaccia for Iftar(Fast break after sunset). Few pieces left will stay good wrapped in plastic for 2-3 days. Focaccia was a sweet beginning for my love for Italian breads.


This shot of Sweet Focaccia is my entry for Click-Crusts, an exciting monthly photo event hosted by Jai and Bee of Jugalbandi

Lemon Ricotta-Almond Cake with Yogurt Cheese

A cake without a creamy topping and light flavors is relishing with an evening tea. The yogurt cheese makes a nice low fat alternative to whipped cream. Try it on fruits and toast .I found the delicious recipe at Gluten-Free Bay and the Original gluten free recipe is posted at Lucullian delights. I made few of my nutty changes to the recipes by using Olive oil and less butter along with some whole grain flour.


Ingredients
2 eggs
1/2 cup blanched(boiled and peeled) almonds or almond meal\flour
1/2 cup ricotta cheese
1/2 cup All-purpose flour
1/4 cup Whole Wheat flour(Use 1 cup of rice flour instead of wheat flour\All-purpose flour for a gluten free cake)
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup of sugar
1/4 cup Olive oil
1 tablespoon Butter at room temperature.
1/2 teaspoon lemon extract
Juice of 1 lemon
1/2 teaspoon lemon zest

Method

Preheat the oven to 350�F.
Grind in a processor the blanched almonds with 2 tablespoon of water in to a smooth paste.
Whisk eggs ,oil,butter and sugar. Add ground almond paste or almond meal and stir in the ricotta .
Sift the dry ingredients and mix in the egg batter. Stir well to combine before folding and finally add the lemon zest, lemon juice and lemon extract and mix .
Pour the batter in a greased 8 inch round cake pan and bake for 30 minutes. Cool for 10 minutes before slicing and serve with fruits or yogurt cheese

To make Yogurt cheese
Set a fine-mesh sieve or larger-mesh sieve lined with a paper coffee filter over a bowl. without stirring the yogurt,gently spoon 1 cup of yogurt into the sieve. Place in refrigerator to drain for 2-3 hours. Discard or drink the tangy liquid in the bowl. Serve or refrigerate in a tightly covered container for up to a week.
This calcium rich recipe is my entry for Eat Healthy :Calcium Rich hosted by Sangeeth and also for MBP : Say Cheese hosted by Siri's Corner.

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