arabic desserts: August 2010

Cherry Tea Bread

The actual recipe from my book suggested only butter, but I added half butter and half crunchy peanut butter. I thought it's going to be a bit hard but to my surprise it was extremely soft and moist. Till now I have been thinking banana breads are the soft and moist bread but now I switch to this cherry bread.

Recipe adapted from the book Good House Keeping- Great Cakes
Serves 8
Ingredients:
Plain Flour- 175 g
Butter softened- 75 g
Crunchy Peanut Butter- 75 g
Agave syrup- 3 tbsp
Baking powder- 2 tsp
Bicarbonate of soda- 1/4 tsp
Vanilla extract- 1/2 tsp
Eggs-3
Zest of 1 lemon
Milk- a little bit
Cherries stoned fresh or frozen- 150 g
Method:
Preheat the oven to 190 degree Celsius. Grease a 900 g loaf tin and line with baking paper.
Cream together both the butter and sugar until fluffy. Gradually add the lemon zest, vanilla extract and eggs, mix it together. Add the sifted flour, baking powder and bicarbonate of soda. Add a small amount of milk, if the mixture is too thick. Fold in the stoned cherries.
Pour the mixture into the prepared baking tin and bake it for 1 hour 10 minutes or until a skewer inserted comes out clean. If you think it's browning too much, cover loosely with a foil while cooking.
Cool it in the tin for 10 minutes and turn it on a wire rack to cool.
Serve the cake with a cup of tea.

This recipe goes to Champa's Bake- Off event, Veggie/ Fruit A Month- Cherries and Bookmarked Tuesday by Priya Mitharwal.

This recipe also goes to the event EFM- Cakes and Bakes hosted by SrishKitchen.

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Chunky Cherry Cookies

This is one of the cookie recipe which I bookmarked from my recipe book collection. My last minute entry to my own event Veggie/Fruit A Month- Cherries.

Recipe adapted from the book Good House Keeping- Great Cakes

Makes about 20 biscuits

Ingredients:
Plain Flour- 100 g
Porridge oats- 50 g
Butter- 50 g ( softened)
Crunchy Peanut Butter- 50 g
Egg-1
Cherries- 100 g
Brown Sugar- 150 g
Baking powder- 1/2 tsp
Bicarbonate of soda- 1/4 tsp
Vanilla extract- 1 tsp
Method:
Preheat the oven to 190 degree Celsius. Grease and line two baking sheets with baking paper. Combine the two butter and sugar in a large bowl and mix well. Add the egg and extract and again mix well. Now add the sifted flour, porridge oats, baking powder and bicarbonate of soda and mix it. Finally add the cherries, remove the stones before adding. Fold it into the mixture. Place level teaspoonful of mixture in the baking sheet, leaving enough space to spread.
Bake it in the preheated oven for 15 minutes or until golden around the edges. Cool slightly, then lift on a wire rack to cool.
This recipe also goes to Champa's Bake- Off event and Priya Mitharwal's Bookmarked recipes.

This recipe also goes to the event EFM- Cakes and Bakes hosted by Srish Kitchen.

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Cherry Halwa

Ingredients:
Plain Flour- 1/2 cup
Water- 4 cups
Sugar- 2 cups
Pureed cherries- 1 cup
Vanilla extract- 1 tsp
Oil- 3/4 cup
Few crushed nuts
Method:
Mix the water and flour to make a very smooth batter without any lumps. It resembles like a very thin batter. Add the pureed cherries and mix well.
Heat a non stick pan, add the batter and stir well in medium to low heat. Keep stirring without any lumps. When the mixture is thick, add the sugar and flavouring, keep stirring. It forms like dough, now add the oil little by little and mix well until all the oil gets absorbed and the halwa leaves the sides of the pan. At this add the crushed nuts and mix well. Pour the halwa to the greased pan, let it cool down and cut it into squares.
This recipe goes to my own event Veggie/ Fruit A Month- Cherries originally started by Priya Mitharwal.

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Cherry Dosa

Pancakes are the usual thing which i would like to make with any fruits, but this time I went for Indian style pancakes called dosa, which is a very light meal. You can have this as a breakfast or brunch.

Ingredients:
Raw rice- 1 cup
Urad Dhal- 1/2 cup
Sago- 1/4 cup
Fresh or frozen cherries- 1/2 cup
Method:
Soak the urad dhal, rice and sago for 3 hours. Grind everything to a make into a batter by adding water little by little. Finally add the cherries and grind it again until the cherries get blended well. This batter doesn't need to ferment, you can immediately use this.
Heat a non stick pan, grease the pan with oil or butter. Pour a laddle full of batter and spread it ina circular form. After 2 to 3 minutes, flip it on the other side.
Remove it from the pan. Serve warm with jam or chutney.
This recipe goes to my event Veggie/ Fruit A Month- Cherries originally started by Priya Mitharwal.

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My First Challenge With Daring Bakers- Nutty, Toasty, Creamy and Cool

August 2010 Daring Bakers Challenge- Nutty, Toasty, Creamy and Cool

Baked Alaska

This is my first challenge with Daring Bakers, I don't know we need any introduction about Daring Bakers any food blogger or non-food bloggers who is interested in baking will definitely know about Daring Bakers. Even before blogging I used wait for every month Daring Bakers challenge to see the recipes they come up with.
Daring Bakers was started by two lovely ladies Lisa and Ivonne, when they first challenged themselves for baking Pretzels in back 2009, now Daring Baking has members all over the world to try something new once a month in their kitchen.
Petit Fours

  This month the challenge is brought to us by Elissa of 17 and baking. You can understand how young she is from the title of her blog. This young, talented cook has given us some amazing challenge for this month.
There are two desserts in the challenge, and we have been given a option to make any one of them. Since this is my first challenge, I went ahead and made two of them.
  Our challenge for this month is Baked Alaska and Petit Fours. I never made either of these desserts. Baked Alaska is always been a challenge to me, I never dared to try that, but with Elissa's step by step clear instructions I managed to get it right.
  Actually I'm bit busy today, so I have to be really quick so my pictures are not that appealing and I haven't given step by step pictures. Okay now let's get straight into the recipe now.
For Baked Alaska you need:

Cake Base
Ice cream
Meringue

For the Petit Fours you need:

Cake
Ice cream
Chocolate glaze

For both the desserts same cake and ice cream, so I'll start the recipe with cake and ice cream, then we'll look for assembling instructions.

Browned Butter Cake:

Ingredients:

19 tablespoons (9.5 oz) (275g) unsalted (sweet) butter
2 cups (200g) sifted cake flour (not self-rising; sift before measuring) (See “Note” section for cake flour substitution)
1 teaspoon (5g) baking powder
1/2 teaspoon (3g) salt
1/2 cup (110g) packed light brown sugar
1/3 (75g) cup granulated sugar
4 large eggs
1/2 teaspoon pure vanilla extract

Method:

1. Preheat the oven to 325°F/160°C and put a rack in the center. Butter and flour a 9”x9” (23cmx23cm) square pan.

2. Place the butter in a 10” (25cm) skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don’t take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.

3. Whisk together cake flour, baking powder, and salt.

4. Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract.

5. Stir in the flour mixture at low speed until just combined.

6. Scrape the batter into the greased and floured 9”x9” (23cmx23cm) square pan. Smooth the top with a rubber spatula and rap the pan on the counter. Bake until golden brown on top and when a toothpick inserted into the center comes out clean, about 25 minutes.

7. Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.

Stawberry Icecream

Ingredients:
Light cream- 300 ml
Milk- 300 ml
Egg yolks- 3
Sugar- 200 g
Cornflour-1 tsp
Strawberries- 150 g( pureed)

Method:
Beat the egg yolks , sugar and cornflour until thick and creamy. The sugar has to completely dissolve in the mixture. Combine the milk and cream together and heat it just under boiling point. At this stage immediately pour the milk into the egg mixture little by little whisking continuously.

Once it's well combined, return the mixture to the heat again and heat it in medium to low heat whisking continously until the mixture coats the back of the spoon.
Remove it from heat and let it cool down completely. Then add the puréed strawberries and stir well. Churn in the ice cream machine according to your machine instructions.
Allow it to set in the freezer until required.

For Assembling:

For Baked Alaska:

For Baked Alaska cut a circle out of the cake using a tea cup. Line the inside of the tea cup with a cling film hanging outside, fill the cup with ice cream and cover the edges, freeze it completely.
Take the ice cream after it's completely frozen, pull the cling film out and remove it from the cling film and flip it upside down.
For making 1 tea cup Alaska you'll need two eggs whites for meringue layer.
Meringue:
Egg whites- 2
Sugar- 50 g
Whisk the egg whites until soft peaks forms , add the sugar little by little and keep whisking until stiff peaks form.
Spread the meringue layer on top of ice cream layer using a spatula or using a piping bag. Bake it in the preheated oven at maximum temperature until it's slightly brown on top. Serve immediately.

For Petit Fours:
For the Chocolate Glaze;
I din't use any cream I just melted 200 g of dark chocolate and white chocolate.

Cut the cake into half, spread the ice cream layer, i also sliced some strawberries and placed them in the middle and top it with the remaining half. Cover tightly with a cling film and freeze it overnight. Cut the into squares and dip it in the melted chocolate. Serve immediately.
Both the desserts were amazing, have fun in making them.

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Winner Of Iftar Moments: Hijri 1431

It's time to announce our winner of Iftar Moments: Hijri 1431

Before announcing the winner I once again Thank everyone who made this event a grand success by contributing all your yummy creative recipes. Among the 50 participants who contributed more than 260 entries one was chosen as the lucky winner.
My daughter choose the winner, I used a old method of selecting the winner by writing your names in a paper and randomly selecting one. I included all our participants name and the one who was selected by daughter is.....

WINNER OF IFTAR MOMENTS: HIJRI 1431

Congratulations Priya Srinivasan of Enveetu Kitchen, you are the lucky winner of Iftar Moments: Hijri 1431.

Priya Srinivasan will receive 50 dollars through pay pal, we will contact you shortly for details.

So with this our Iftar Moments: Hijri 1431 came to an end, I really had a very good time at organising this event. Hope to see you all again for Iftar Moments: Hijri 1432.
One more thing , my apologies for the delay in sending you all the award, I'll try to send as soon as possible.

Please don't forget to send your entries for the ongoing event in my blog Veggie/Fruit A Month- Cherries.
There is also a new oncoming event in Taste Of Pearl City with giveaway from CSN stores for readers from US, Canada, Germany and UK with a gift worth 50 US Dollars, 50 Euros and 50 pounds to shop in CSN stores online.

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Garlic Rolls

This is again another recipe from Suhaina's blog, she always says that she loves her garlic bread and now I can understand why. This bread is simply amazing. You can just munch on these bread without even any side dish. Her favourite garlic bread has become my favourite, it's full of flavours with garlic and the herbs. Please check her blog for all her yummy creations. For this bread she has given a very simplified and clear instructions, so you can check her blog for clear instruction of this recipe. Click here to check this recipe from Suhaina's My Singapore Kitchen.

Garlic:
Before going to the recipe I would like to give a brief introduction about garlic. Garlic is known for it's various medicinal values.

Garlic (Allium Sativum) is a plant with a very strong and bitter flavor which has been used for both culinary and medical purposes for hundreds of years. The key medicinal ingredient in garlic is allicin, which is known to have wonderful anti-bacterial, anti-viral, anti-fungal and anti-oxidant properties.
Garlic can be used to treat high cholesterol, parasites, respiratory problems, poor digestion, and low energy. Studies suggest that regularly eating garlic helps lower blood pressure, controls blood sugar and blood cholesterol, and boosts the immune system. It has also been found to reduce the risk of esophageal, stomach, and colon cancer.

Garlic's antibacterial properties make it a wonderful treatment for coughs and other throat irritations. Garlic may also reduce the severity of upper respiratory tractions.
Garlic's antibacterial, analgesic, and anesthetizing properties can help cure toothaches. Simply put some garlic oil or a piece of crushed garlic clove directly onto the affected tooth and the gum for instant relief.

The recipe for Garlic Rolls follows:
Ingredients:
Dough:
Plain Flour- 400 g
Dried yeast- 3 tsp
Salt- 1 tsp
Sugar- 1 tbsp
Olive oil- 2 tbsp
Warm Water- 150 ml( adjust the amount of water when you are kneading the dough)
For the Garlic Butter:
Butter- 100 g( at room temperature)
Mixed dried herbs or finely chopped fresh coriander- 1 tbsp
Garlic- 3 cloves grated
Salt - a pinch.
Method:
Mix all the ingredients for the dough except oil and knead it into a smooth dough. Adjust the amount of water to get a dough. Then add the oil and knead it again to get a smooth and elastic dough.
Place the dough in a clean, oiled bowl, cover it with a cling film and allow it to rise for about 1 hour or until doubled in size.
Meanwhile prepare the garlic butter by mixing all the ingredients together and set aside.

Take the raised dough, knock the air back and divide the dough into two equal balls. Roll it out into a flat rectangle, spread the garlic butter . Roll it like a swiss roll. Cut the log into two equal portions, then again cut each pieces again into half. Repeat the same for another portion of the dough.
Now you can bake this in a square cake tin, loaf tin or a round cake tin. I have used here a round cake tin. Grease the tin, and arrange the circles inside without touching each other. Apply more garlic butter on top of the bread. You can also sprinkle some sesame seeds. Cover the tin and leave it to rise for another 30 minutes.
Meanwhile preheat the oven for 180 degree celsius. Bake the bread for about 20 to 25 minutes or until golden brown on top.
Serve the bread warm with curries and salad or just by itself.

This bread goes to Bookmarked recipes by Priya Mitharwal, Two For Tuesday, Bake- Off event by Champa and Yeast Spotting.
This recipe also goes to Nupur's BB6- Potluck Edition.

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Kethal Chicken Curry

This recipe is from Suhaina's Blog, she describes this as her one of her favourite which she first tasted in India and an very expensive curry in Restaurant. This is almost like regular chicken curry but a bit spicy. This goes very well with rice, bread and roti's.
Ingredients:
Chicken- 1 full chicken chopped into bite size pieces
Onion- 1 big sized chopped finely
Ginger Garlic paste- 1 tbsp
Garam masala powder- 1/4 tsp
Turmeric powder- 1/2 tsp
Chilli powder- 1/2 tsp
Coriander powder- 1/2 tsp
Fennel powder- 1 1/2 tsp
Salt- as required
For Seasoning:
Oil- 1 tbsp
Crushed dried red chilli- 5
Garlic cloves- 7 finely minced
Curry leaves- 1 stalk
Method:
Wash and cut the chicken into bite size pieces. Mix it with all the ingredients and cook until the chicken is completely cooked.
In another nonstick pan, heat the oil. Add garlic, chillies and curry leaves, when it releases a nice aroma, add the cooked chicken along with the gravy. Stir well and coat all the masalas and cook until all the water evaporates and the chicken looks like semi gravy.
Serve the curry with rice or bread.
This recipe goes to Show Me Your Curry by Dil Se.

Along with this recipe I'm also sending
Green Chicken Curry
Chicken Kurma
Curry Leaves Chicken
White Lamb Kurma
Kola Urundai Kulambu to Cooking With Seeds - Fennel Seeds by Priya's Easy N Tasty Recipes.

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Our Iftar Meal 1

This is our layout or method of Iftar meal I can say. Not necessarily everyday we have like this. In general our everyday Iftar meal will include some fruits or juices and some dinner along with that. Since the days are longer here, it's not possible for us to have starters, porridge and then leave a break to go for main course. We just move on to Main course immediately after breaking fast.
This meal have

This whole meal goes to Joy From Fasting To Feasting by Kitchen Flavours.

You can find the recipes for this below separately.

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Bulgur with Meat Stuffed Cabbage Leaves

For the Bulgur:
Ingredients:
Bulgur wheat- 1 cup
Carrot- 1 medium sized finely chopped
Garlic- 2 pods finely chopped
Olive oil-3 tsp
Chilli flakes- 1/2 tsp
Salt as required
Method:
Add all the ingredients to the cooker or rice cooker, add two cups of water and cook it until the all water is absorbed and cooked. Once cooked, stir with a fork to separate the grains.

For the Meat Stuffed Cabbage and Carrot Bundles:

I have used here the Chinese cabbage leaves, you can also use the normal ones which would be equally good.
Ingredients:
Cabbage leaves- 4
Minced Meat- 250 gm
Ginger garlic paste- 1 tsp
Chilli powder- 1/2 tsp
Garam masala- 1/4 tsp
Coriander powder- 1/2 tsp
Salt as required
Olive oil- 1/2 tbsp
Method:
First prepare the meat filling by heating the oil in a pan, add ginger garlic paste, meat , spices and salt. Cook it until the meat is completely cooked, the water is absorbed and it looks dry.
To stuff the cabbage leaves gently remove the leaves without tearing, wash well. Immerse it in a boiling water and cook for 5 minutes. Remove it from the water and pat dry completely.
Place a level tablespoon of meat mixture in the middle of the leaves and wrap it up tightly enclosed without any gap. Repeat it with the remaining leaves and steam it in a steamer or any method of steaming which you use for 10 minutes.
For the carrot bundles:
Very simple preparation, just slice the carrots lenghtways and steam them. To tie the carrot bundles use chives or a coriander stalk.
For the Red pepper sauce:
Red pepper- 1
Garlic pods- 2
Dried red chilly- 1
Method:
Preheat the oven to high. Smoke the red pepper for about 1/2 an hour until the skin gets blackened out completely. Remove the top layer completely, grind it along with garlic, chilly and salt.
To serve this meal in a plate add the bulgar first, then the stuffed cabbage leaves, carrot bundles and some red pepper sauce on side.

Fruit Chaat:
Along with this recipe I have also included the fruit chat recipe, since it's a very basic and simple preparation, I didn't use a separate post for this.
Use selection of fresh fruits like apples,peaches, banana, melons etc.. Chop them into pieces, add a sprinkling of fruit chat and mix well. Fruit chat can be found in any Indian grocery stores.

This recipe goes to Joy From Fasting to Feasting and Colour your palate- ' A Visual Treat' by Creative Sanyukta.

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Mint Tea With Semolina Syrup Cake

Mint Tea is very light and refreshing with the flavour of fresh mint leaves and some tea, this is something very good to have after a heavy meal or any time of the day to make you feel fresh.

Serves 2
Ingredients:
Fresh mint leaves - 4 to 5
Water-1 cup
Honey or Sugar according to your taste.
Tea bag-1
Method:
It is best to use a kettle for this tea to extract the maximum amount of flavours from mint in a less time, but you can also use a normal which will take a bit longer time. Wash the mint leaves and boil it with the water in the kettle. The water will turn almost greenish, now just dip the tea bag, to give a reddish colour and take it out immediately. Serve the tea with honey or sugar according to your taste.

Semolina Syrup Cake:
This is nothing but Basboosa or reveni made with coarse semolina. I was actually trying to make basboosa, but I made with coarse semolina which gave it a different texture so I dint want to give the name of traditional Basboosa and it became semolina syrup cake.
Ingredients:
Coarse Semolina- 2 cups
Sugar-1 cup
Butter-100 g
Eggs-2
Baking powder- 1 tbsp
Almonds- 10 to 12
For the syrup:
Sugar- 1 cup
Honey-1 cup
Rose water- 1/2 tsp
Lemon juice- juice of 1/2 a lemon
Method:
Preheat the oven to 180 degree Celsius. Cream the butter and sugar. Add the eggs and beat well. Then add the semolina and baking powder and mix well. Pour it into a greased and lined square cake tin. Place the almonds on top. Bake it for 20 to 25 minutes until well risen and slightly brown on top.
Meanwhile prepare the syrup, add 1 cup of water to the sugar and honey, heat it in medium to low heat. When the sugar gets completely dissolved bring it boil for 10 minutes until it becomes syrupy. Finally add the essence and lemon juice. When the cake is cooked, pour the syrup over the hot cake. Cut into slices and leave it in the tin to cool down completely and to absorb all the syrup.
Serve with Mint Tea.
This recipe goes to joy from fasting to feasting.

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Almond and Carrot Milk

Serves 2
Ingredients:
Carrot- 2 medium sized pureed
Milk-1/2 litre
Ground Almonds with skin- 1 tbsp
Honey or agave syrup- 2 tbsp( If using sugar, use 1/4 cup of sugar)
Cardamom crushed- 2
Method:
Mix together all the ingredients and let it boil for few minutes untils everything gets mix well. Boil for about 10 minutes. Take it off from heat. Let it cool down completely. Refrigerate and serve.
This recipe goes to Joy from fasting to feasting, Dish starts with A.

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Iftar Moments Hijri 1431: Roundup 3

Hi Everyone,

  Finally after a long time Iftar Moments: Roundup 3 and the final roundup of this event is online. I don't want to drag you guys any longer with this roundup so I made this a bit long one, so please take your time to go through each and every dish individually. Initially I said it was over 200 entries, but I received a few entries after the event closed, including those entries it exceeded to more than 260 entries. I'm overwhelmed with your responses, my sincere thanks to each and everyone who participated in this event. Everyone who took part in this event are always special to me, so I give everyone this Special Award with your name in it which you'll receive via mail.
  Okay have I forgotten something, nooo I remember the winner... The winner will be announced two days later:-)
  I wish I could more gifts for the participants, but this time it's for only one. Next time may be I'll get some sponsors to increase the number of gifts. Yes Insha allah I have decided to have this event as a annual one for every Ramadhan with all your love and support.
  Right let's go to the roundup now, in this roundup we have 1 Party Menu, the last 10 days menu. Apart from having 30 days menu structure, I have also classified few maincourse, starter separately., each and every dish is different so please take your time to go through every recipe individually.
  Last but not least we have a very fabulous collection of sweets, from traditional to new creative ones. This sweet collection will be more than enough as a reference for Eid or any special occasion.
Let's go to the roundup now.....
Party Iftar Menu:3

Starter:
1. Crescent Rolls by Creative Sanyukta
2. Pastry Puff by Sathya
Main:
1.Haleem by Azee's Kitchen
2.Wholemeal Pitta by Umm Mymoonah
3.Thalaserry Briyani by Suja Suganthan
Dessert:
1.Musara Varakiyathu by Shab's Cuisine
2.Watermelon Rind Halwa by Priya's Easy N Tasty Recipes

Day 21


Starter-Sago Chethi Roti by Sathya	Starter-Watermelon in a glass by Reshmi Ahmed	Main- Mixed Spicy Rice With Sprouts by Priya Mitharwal

Main- Chicken Fry by Suhaina	Dessert- Beetroot Kheer by Nithu Bala

Sago Roti is a Handmade Pancake made with Sago, chickpea flour and Rice flour.
This simple Watermelon in a glass will refresh you after a long hectic day.
This Mixed Spicy Rice with Sprouts is packed full of nutrients and flavours with the addition of all mixed sprouts and spices.
Just the look of this aromatic Chicken Fry will make your mouth water.
This Colourful Beetroot Kheer` is delicious and cooling to finish off your meal.
Day 22


Starter- Oats and Sago Kanji by Umm Mymoonah	Starter- Makai and Paneer Pakoda by Priya Mitharwal	Main- Vegetable Briyani by girlichef

Main-Bhagara Baingan by Charitha	Dessert- Bread pudding by Akheela

Oats and Sago Kanji made with Oats and Sago with mild spices is a very mild soup to start your meal.
This unusual combination of Makai Paneer Pakoda made with Sweet Corn and Paneer is very crispy and full of flavours.
This Vegetable Briyani made with a healthy collection of vegetables will make it a perfect meal of the day.
Bhagara Baingan is a spicy curry made with Brinjals which is a perfect combination for Briyani
For dessert we have a simple and elegant Bread Pudding made with slices of white bread, raisins which is also flavoured with vanilla and cinnamon.
Day 23


Starter- Sprouted Moong Patties by Priya Mitharwal	Main-Egg Briyani by Jay	Main- Chettinad Chicken by Jay

Dessert- Tricolour Agar Agar by Jaleela Kamel

A very healthy Moong patties made with sprouted moong beans.
For main we have a yummy combination of Egg Briyani and Chettinad chicken. Chettinad is a region in South Indian, Chettinad Cuisine is known for it's specially ground masalas.
For dessert we have a very light and colourful agar agar, which is a type of pudding made with agar agar(China grass)

Day 24


Starter-Ezogelin Soup by Reshmi Ahmed	Main-Potato Bread by Reshmi Ahmed	Main- Lamb Goulash by Reshmi Ahmed

Dessert- Qubani Ka Meetha by Priya Srinivasan

Ezogelin Soup is a common Turkish Soup made with Bulgur and Lentils.
This Potato bread made with mashed potato gives it a much more softer texture than normal breads.
Lamb Goulash is a Hungarian thick stew made with a selection of fresh vegetables, lamb and herbs.
This glossy, shiny and rich Qubani Ka Meetha is made with dried apricots, almonds and flavoured with cardamom.
Day 25


Starter- Stuffed Poppadum Cones by Deepa	Starter- Energy Giving Green by Umm Mymoonah	Main-Kerala Paratha by Suhaina

Main- Kethal Chicken by Suhaina	Dessert-Banana Parfait by Umm Mymoonah

For starter we have this wonderful Stuffed Poppadum Cones which is made with poppadums and stuffed with all healthy ingredients.
Energy giving green is green is made with all immunity builder and iron rich ingredients.
Kerala parota are soft and flaky which is very popular in Kerala and Tamilnadu.
Kethal Chicken is a spicy South Indian Chicken flavoured with chilli and fennel.
This unique Banana Parfait is madew low fat by using layers of yogurt and bananas.
Day 26


Starter- Khaman Dhokla by Sukunya	Starter- Egg Boats and Tomato boats by Nivedita	Main-Fenugreek Leaves and Black eye pea Sprouts Rice by Krishnaveni

Main-Aloo Ghost Ka Salan by Reshmi Ahmed	Dessert- Poha and Dates Payasam by Nithu Bala

Khaman Dhokla is a Gujarat delicacy made with besan flour, semolina and spices.
Egg boats and Tomato boats are made with spicy and flavourful egg filling and cheese filling.
Fenugreek leaves and black eyepea sprouts rice is a packfull of healthy rice for a perfect meal.
To accompany the rice we have a very popular Indian spicy Aloo Ghost Ka Salaan.
For dessert again a healthy and sugarless poha and dates payasam.


	Day 27


Starter-Avocado Milk Shake by Suhaina	Starter- Sabudana Vadai by Sanyukta	Main- Chicken Dum Briyani by Suhaina

Dessert- Sheer Kurma Usha Nandini

Energetic and healthy avocado milkshake made with avocados and milk.
For starter we have Sabudana cutlets made with sago and mashed potatoes.
Main is Chicken Dum Briyani with full of flavours.
For dessert Sheer Kurma made with vermicilli, milk and rich fruits and nuts.

Day 28


Starter-Melon Surprise by Umm Mymoonah	Starter-Sambhar Mini Idli by Krishnaveni	Main-Carrot and Paneer Paratha by Umm Mymoonah

Main-Moroccon Tajine by Reshmi Ahmed	Dessert-Fruit Salad With Ice cream by Umm Mymoonah

Melon Surprise is a combination of fresh melons.
For starter we have this very cute looking mini Idli's with Sambhar
For main Carrot and Paneer Paratha filled with carrot and paneer( Indian Cottage Cheese) filling.
To accompany the parathas we have a slow cooked Moroccan Tajine.
For dessert Fruit Salad with Ice cream with a selection of fresh fruits and Ice cream.

Day 29


Starter- Sprouted Moong Salad by Priya Mitharwal	Main-Green Gram Dosai by Nandini	Main- Mutton Curry by Suhaina

Main-Vada Curry by Menaga	Dessert-Kaala Jamun by PJ

To start with a fresh and crunchy Sprouted Moong Salad.
For Main we have a healthy Green Gram Dosai, An Indian Style Pancake made with Moong beans.
To accompany the dosa we have spicy Mutton Curry and Vada curry.
For dessert we have a very special Indian sweet Kaala Jamun, fried dumplings made with khoya and soaked in sugar syrup.

Day 30


Starter- Sago Vadai by Priya	Main-Channa Briyani by Shankar Lavanya	Main-Mixed Sprouts and Fenugreek leaves curry by Priya Mitharwal
Main- Moroccon Harira by Reshmi Ahmed	Dessert-Vermicili Payasam byNithu Bala

For starter we have Crispy Sago Vadai made with sago, mashed potatoes, peanuts and spices.
For main we have a mild spiced Channa Briyani made with chick peas.
To accompany the Briyani we have a healthy Mixed Sprouts and Fenugreek leaves curry and Moroccan Harira made with chicken and chickpeas.
For dessert we have Vermicilli payasam made with milk and vermicilli.

STARTERS

1.Beetrootparty Sandwich by Akheela
2.Buckwheat Colocassia Dosa by Pari
3.Couscouswrap by Pari
4.Honeyroasted Cashewnuts by Vidhu's Kitchen
5.Yogurt Soup by Creative Sanyukta
6.Curried Chicken Pizza by Suhaina
7.Raw Banana Chips by Vidhu's Kitchen
8.Sprouted Moong rava upma by Nandini
9.Salsa with biscuits by Vidhu's Kitchen
10.Sweetcornsoup by Supriya
11.Mushroom And Paneer Stuffed Garlic Loaf by Sushma
12.Tawa Paneer by Nivedita

MAIN COURSE

1.Ambur Briyani by Jaleela
2.Bulgur Pilavi by Reshmi Ahmed
3.Chicken Fried Rice by Suhaina
4.Mutton Briyani by Suhaina
5.Fish Briyani by Suhaina
6.Hyderabad Briyani by Supriya
7.Malabar Mutton Briyani by Fajeeda
8.Flavourful Chicken Briyani by Creative Sanyukta
9.Sweetcorn and Soya chunks Rice by Priya's Easy N Tasty Recipes
10.Sprouted Kaala Channa Rice by Priya's Easy N Tasty Recipes
11.Veg Pulav by Suhaina
12.Egg noodles by Suhaina
13.Vermicilli Upma by Lavanya
14.Couscous by Suhaina
15.Oats and Kasuri Methi Upma by Krishnaveni
16.Bhatura by Suhaina
17.Aloo Methi Paratha by Sayantani
18.Stuffed Sprouted Green Gram Paratha by Vidhu's Kitchen
19.Orotty by Suhaina
20.Carrot Paratha by Creative Sanyukta

1.Dosa by Suhaina
2.Venthaya Dosa by Nithu Bala
3.Peas Aloo Masala Dosa by Nithu Bala
4.Rava Dosa by Nithu Bala
5.Kollu Dosa by Nithu Bala
6.Mini Coulourful Dosa by Nithu bala
7.Set Dosa with Vada Curry by Nithu Bala
8.Idli and Chutney by Shama
9.Idli by Nithu Bala
10.Idli by Suhaina
11.Ragi Idli by Nithu Bala
12.Kollu Idli by Nithu Bala
13.Fried Masala Idli by Nithu Bala
14.Sweet Idli by Nithu bala
15.Garlic podi Idly by Nithu Bala.
16.Chicken and tortilla wrap by Sayantani
17.Madras Chicken Briyani by Sukunya
18.Coconut Idiyappam by Nithu Bala
19.Sweet Ragi Idypam by Nithu bala
20.Whole green Moong Idiyappam by Nithu Bala.

SIDE DISH

1.Achari Aloo by Aipi
2.Butter Chicken by Creative Sanyukta
3. Cabbage and Drumstick leaves Stirfry by Priya's Easy N Tasty Recipes
4. Channa Masala by Suhaina
5.Chilli Paneer by Aipi
6.Fish Fingers by Jay
7.Fish Fry by Sangeetha
8.Fish Fry by Shama
9.Fish Fry by Suhaina
10.Fish Roast by Suhaina
11.Go green with chicken by Sanyukta
12.Kadala curry by Suhaina
13. Karemeen pappas by Suhaina
14.Lauki Dhal by Denny

1.Mugachaya ghathi by Varadha Sharma
2.Paneer masala by Suhaina
3.Paripu kulambu by Suhaina
4.Potato curry by Fajeedha
5.Salmon Steak Fry by Pavani
6. Sambhar by Suhaina
7.Shahi Zuccini bhartha by Denny
8.Simple spicy chilli chicken by Sangeetha
9.Sothi Kulambu by Vidhu's kitchen
10.Spinach Fry by Remya Pradeep
11.Tangy Tomato chutney by creative Sanyukta
12.Tomato soup by Supriya
13.Tomato Thokku by Denny
14.Veg Kurma by Suhaina
15.Masoor dhal curry by Suhaina.

1.Chicken Roast by Fajeeda
2.Beef Curry by Fajeeda
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Sweet Indulgences- Special Sweets for Eid or any special occasion

We have various exotic sweets from different creative food bloggers in this section. This wide range of sweet collection from traditional to new innovative sweets can be used for on the special occasion for Eid or any other special occasion. Take your time to go through each and every sweet individually.
Halwas