Monday, May 19, 2014
Shortbread Cookies with Cloves Ghraiba bil qurunful الغريبة بالقرنفل
Ghraiba are delicious, easy to make and endlessly versatile, a simple recipe that allows for different flavorings.
These Arab shortbread biscuits are both a stand by for unexpected guests and ubiquitous on special occasions like Eid.
This version cuts the melt-in-the-mouth sweetness of Ghraiba with the sharp piquancy of cloves.
This version cuts the melt-in-the-mouth sweetness of Ghraiba with the sharp piquancy of cloves.
Ingredients
200g butter
60g powdered sugar
300 g flour (may vary depending on the type of flour used.)
1 tbs of finally grated cloves
2 teaspoons vanilla powder or 1 teaspoon vanilla essence
Take a bit of dough and roll it into balls. Press it gently between the hollows of your palms to make a slightly convex shape: Press a clove in the centre of each ghraiba. Some people prefer to use slivered almonds even in clove ghraiba, but I think whole cloves are prettier. Being in the oven weakens their taste, and fills the kitchen with the aroma of cloves!
60g powdered sugar
300 g flour (may vary depending on the type of flour used.)
1 tbs of finally grated cloves
2 teaspoons vanilla powder or 1 teaspoon vanilla essence
Decoration
A handful of cloves
Powdered sugar (optional)
A handful of cloves
Powdered sugar (optional)
Mix the sugar, butter and flour into a smooth dough. 300g of flour (about 3 cups) should be enough, but depending on the kind of flour you use you may need more. Add as much flour as you need until the dough is firm enough to shape.
Grind the cloves into a rough powder.
Sprinkle the powder on the dough, add the vanilla and work in.
Divide the dough into small lumps.
Bake in the over at 220°C degrees for about 10 minutes. Take them out of the oven when they are still pale or your buttery soft ghraiba will harden and become indistinguishable form sugar cookies. It is usual to cover Ghraiba in powdered sugar, which is best done when the cookies get cold. They are sweet enough as they are though.
Tangy Fish Curry Chapala Pulusu
Fish/machili curry is my mothers favorite food. This curry can be made with variety of fishes. But this one tastes much better with korameenu-black sole/river sole. I tried this time with salmon and it tasted delicious. You can use tuna/ salmon/ ocean perch. Fish is very good for health, it is considered as a brain food. My mother used to make fish currys in different styles. She even makes curry with dry pickled fish, that is her favorite too.
coming to recipe
Ingredients:
Fish 3large pieces- descaled, cut and washed
Tamarind-1 lemon size-soaked in water
Chopped onions-1/2cup
Green chillies-2
chopped cilantro-2t.s
Cumin seeds-1/2ts
Mustard seeds-1/2ts
Chana dal-1tbsp
Urad dal-1 tbsp
Turmeric-Pinch
Salt to taste
Chili powder-1/2tbsp
Red chili-1
vegetable oil-2ts
Red chili powder-1 tbsp
Ginger garlic paste-1.5tbsp
Coriander seeds dry roasted-1tbsp
Cumin seeds dry roasted-1/2tbsp
Fenu greek/Methi seeds-1/4tbsp dry roasted
Dry coconut powder-3tbsp
Curry leaf-1 spring optional
Garlic cloves-3
Cardamom- 2 cloves
Cinnamon-1 inch stick
Cloves-2
Method:
First prepare curry powder by grinding together coriander/dhania seeds+cumin/jeera
seeds+fenu greek seeds+dry coconut powder+garlic cloves+Cardamom+cinnamon+cloves. Now squeeze out thick tamarind juice (Do not add more water) from tamarind pule that has been soaked.
Heat 2ts of oil in non stick pan and add cumin + mustard + chana + urad dal+ red chili and wait until they splutter. Add onions,green chili, curry leaf, Ginger Garlic paste and saute until they the onions become transparent. Add turmeric and cook for few min and add the grinded powder and tamarind juice and mix well. Cook under medium flame by closing the vessel till oil starts leaving the curry. You can observe oil on top. Add little water if the curry becomes too thick. Now add salt, red chili powder and fish mix gently. Then close the pan and cook for 10 minutes and turn off the stove do not mix frequently because the fish pieces are very delicate and have greater chances of breaking down.
Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.
coming to recipe
Ingredients:
Fish 3large pieces- descaled, cut and washed
Tamarind-1 lemon size-soaked in water
Chopped onions-1/2cup
Green chillies-2
chopped cilantro-2t.s
Cumin seeds-1/2ts
Mustard seeds-1/2ts
Chana dal-1tbsp
Urad dal-1 tbsp
Turmeric-Pinch
Salt to taste
Chili powder-1/2tbsp
Red chili-1
vegetable oil-2ts
Red chili powder-1 tbsp
Ginger garlic paste-1.5tbsp
Coriander seeds dry roasted-1tbsp
Cumin seeds dry roasted-1/2tbsp
Fenu greek/Methi seeds-1/4tbsp dry roasted
Dry coconut powder-3tbsp
Curry leaf-1 spring optional
Garlic cloves-3
Cardamom- 2 cloves
Cinnamon-1 inch stick
Cloves-2
Method:
First prepare curry powder by grinding together coriander/dhania seeds+cumin/jeera
seeds+fenu greek seeds+dry coconut powder+garlic cloves+Cardamom+cinnamon+cloves. Now squeeze out thick tamarind juice (Do not add more water) from tamarind pule that has been soaked.
Heat 2ts of oil in non stick pan and add cumin + mustard + chana + urad dal+ red chili and wait until they splutter. Add onions,green chili, curry leaf, Ginger Garlic paste and saute until they the onions become transparent. Add turmeric and cook for few min and add the grinded powder and tamarind juice and mix well. Cook under medium flame by closing the vessel till oil starts leaving the curry. You can observe oil on top. Add little water if the curry becomes too thick. Now add salt, red chili powder and fish mix gently. Then close the pan and cook for 10 minutes and turn off the stove do not mix frequently because the fish pieces are very delicate and have greater chances of breaking down.
Garnish with cilantro/coriander and serve. Generally this curry tastes very good after 6-12hrs of cooking, as the fish takes all the delicious flavors in the gravy.
Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.
Sunday, May 18, 2014
Snowy Lemon Cookies
 |
| Light and lemony cookies for the holidays. |
It is a vaguely unnerving thing to look back and see the past curving away behind you, blurring into a soft and distant memory. So often we food bloggers write about the future, imagining holidays- like Christmas (and lemon cookies)- perched in a hot, noisy apartment on a bright September afternoon, conjuring the stillness of snow and December candlelight. Such is the blogging life- often a life lived forward, imagining the new.
Today I sit in a Cape Cod winter rental, while morning fog wets the rusty color of the almost bare oaks outside my office window. We are searching for a more permanent home. Widening our scope to include Connecticut. Dreaming of a proper art studio (missing the barn we rented last winter). Ready to put down roots at last.
And wishing I had some of these Snowy Lemon Cookies.
Read more + get the recipe >>
YUMMY BARS
This basic recipe has been around for several decades because it is not only delicious, but it is super quick and easy and very versatile. It is basically a graham cracker bottom with a sweetened condensed milk center laced with coconut, nuts and chocolate chips; easy as one-two-three!!
Prefer dark chocolate? No problem, prefer peanut butter chips, no problem, prefer cinnamon or chocolate graham crackers? No problem. Change this recipe to your hearts desire!!
1½ cups graham cracker crumbs
2 tablespoons granulated sugar
1/2 cup melted butter
14 ounce can sweetened condensed milk (not evaporated)
1 cup sweetened flaked coconut
1 cup chopped nuts (optional)
2 cups favorite flavor chocolate chips
Line a 9" x 13" baking dish with parchment paper, leaving the ends long enough to hold on to when you lift the finished bars out of pan. If you dont have parchment paper, you can spray the pan with vegetable spray but parchment works the best.
Melt the butter and toss with graham cracker crumbs and sugar. Press firmly into prepared baking dish.
Pour the sweetened condensed milk evenly over the bottom layer.
Sprinkle the coconut on top of the milk layer; next add the nuts if you are going to use them (I dont).
Finally, layer the chocolate chips (or your favorite flavor of chips). Use a fork and really press hard on the layers, mashing them all together.
Bake at 350° (in metal pan) or 325° in glass dish for 25 minutes or until lightly golden around edges.
Read More..
Prefer dark chocolate? No problem, prefer peanut butter chips, no problem, prefer cinnamon or chocolate graham crackers? No problem. Change this recipe to your hearts desire!!
2 tablespoons granulated sugar
1/2 cup melted butter
14 ounce can sweetened condensed milk (not evaporated)
1 cup sweetened flaked coconut
1 cup chopped nuts (optional)
2 cups favorite flavor chocolate chips
Line a 9" x 13" baking dish with parchment paper, leaving the ends long enough to hold on to when you lift the finished bars out of pan. If you dont have parchment paper, you can spray the pan with vegetable spray but parchment works the best.
Melt the butter and toss with graham cracker crumbs and sugar. Press firmly into prepared baking dish.
Pour the sweetened condensed milk evenly over the bottom layer.
Sprinkle the coconut on top of the milk layer; next add the nuts if you are going to use them (I dont).
Finally, layer the chocolate chips (or your favorite flavor of chips). Use a fork and really press hard on the layers, mashing them all together.
Bake at 350° (in metal pan) or 325° in glass dish for 25 minutes or until lightly golden around edges.
Dont cut the bars until the chocolate is cooled AND set. You can speed set the chocolate by putting the baked bars in the fridge for a while, but bring it to room temperature again before cutting them.
Store covered, at room temperature. These are super fast to make and are great for any time you need a quick "take along".
Bad News Good News
The bad news: my favorite heels (Sam Edelman Novato in patent blush) officially died on me today.
Theyd been dying a slow, painful, clickety-clackety death ever since I wore the heels down to the nail. Tackytown right here, people, and Im the mayor of it. Instead of taking them in to get resoled like any normal, self-respecting person would, I said screw it and kept on with my tacky self. But, Im finally taking my shoes off life support today, lest I superglue the dangling threads of my self-respect back together.
The other bad news: Nary a single store in all the land seems to carry this shoe in my size any more. Thats what I get for buying "out of season."
The good news: I just bought these Sam Edelman Lorna pumps for my F/W 2011 wardrobe to replace my dead heels.
She hasnt done a tutorial yet, and well, neither have I, but I figured it out well enough, so you probably can too!
Whats the bad news/good news in your life today???
Read More..
Theyd been dying a slow, painful, clickety-clackety death ever since I wore the heels down to the nail. Tackytown right here, people, and Im the mayor of it. Instead of taking them in to get resoled like any normal, self-respecting person would, I said screw it and kept on with my tacky self. But, Im finally taking my shoes off life support today, lest I superglue the dangling threads of my self-respect back together.
The other bad news: Nary a single store in all the land seems to carry this shoe in my size any more. Thats what I get for buying "out of season."
The good news: I just bought these Sam Edelman Lorna pumps for my F/W 2011 wardrobe to replace my dead heels.
I realize these are also not new for the season, but goddammit theyre gorgeous!! And the enclosed heel feels far more autumnal than the slingbacks (read: the buckle wont just pop off while youre walking to the bank!)
The other good news: Im sporting this awesome manicure that I stole from Cupcakes and Cashmere.
Whats the bad news/good news in your life today???
Saturday, May 17, 2014
Cantaloupe Milkshake
Milk shake is also popular drinks in summer.i make many type of milk shake like Strawberry, Kiwi, Mango, Chikoo (Sapodilla ),Banana and Chocolate oh...many more its all ways children favorites drinks.Here i make with cantaloupe lets check.
Ingredients:
2 cups milk
1 cup fresh cantaloupe
2 tablespoon sugar
1/4 teaspoon nutmeg powder
Ice cubes
Method:
Add cut cantaloupe sugar and milk in blander than bland well.
Add ice and nutmeg powder than bland until smooth and creamy.
Serve immediately.
You may also like:
Layered Potato and Minced Meat Bake Mubattan Kusha مبطن بطاطا في الفرن
This version of mubattan includes all the ingredients of the fried version, but they are in layers, with the potato slices sandwiching the meat mixture. A quick and easy recipe makes this the family-friendly Mubatan. With a salad its a complete meal, heartier and healthier than the side dish or appetizer fried mubattan which is often reserved for Fridays and guests.
Serves 4 as Main Meal
Ingredients
500g minced lamb or beef
5-6 medium size potatoes sliced
2 chopped medium size onions
2 chopped medium size tomatoes ( optional )
50g butter ( about 2 tbspoons )
2 cups finely chopped parsley
1 tsp red chilli pepper
1 tsp black pepper
1/2 tsp ground ginger
1 tsp cinnamon
2 tsp salt
Topping
2 chopped medium size tomatoes ( optional )
50g butter ( about 2 tbspoons )
2 cups finely chopped parsley
1 tsp red chilli pepper
1 tsp black pepper
1/2 tsp ground ginger
1 tsp cinnamon
2 tsp salt
Egg Mixture
3 eggs
2 tablespoon finely chopped parsley
1 tbs chopped dill
2 tbs white flour
2 tablespoon finely chopped parsley
1 tbs chopped dill
2 tbs white flour
salt and pepper
Topping
1 cup dried breadcrumbs
Pour the rest of the egg mixture onto this top layer of potatoes.
corn oil for brushing
vegetable oil for frying
vegetable oil for frying
Cook the minced meat. Put 2-3 tbs butter in the frying pan, add the minced meat and cook on medium heat. Do not cover and stir occasionally until it releases its own liquid. When the minced meat has dried, add 1 cup of hot water, half the amount of chopped onion, all the spices. Cook on medium heat for 30 minutes. Reduce the heat, add the rest of chopped onions, the chopped parsley, and the chopped tomatoes (if used). Cook for another 10 minutes. The meat mixture should now be somewhat moist, with a little liquid in it. Remove from the heat. Set aside.
Peel and cut the potatoes into thin slice. Brush with corn oil and place on previously heated tray,
and grill until golden from both sides.
Layer half the potatoes in a casserole dish.
Beat three eggs with the flour, the chopped herbs, pepper and salt.
Pour half of this mixture over the potatoes layer.
Spread the meat mixture evenly over the potatoes slices, pressing down with a spoon
Layer the other half of the potato slices on top of the filling, in an overlapping pattern.
Pour the rest of the egg mixture onto this top layer of potatoes.
.
Sprinkle breadcrumbs evenly over the surface, and place the dish in the oven for about 30 minutes. Press the edge of a knife in to see if it is cooked
.
Let it rest before serving
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