Grilled Sumac Chicken - Middle Eastern Cuisine

Sumac is a very unique spice- there is nothing else like it, and it’s hard to substitute because nothing else really comes close in terms of flavor. It's traditionally used in Middle Eastern cuisine, added to everything from meat rubs and kebabs,  to yogurt dips giving dishes a unique brightness, flavor and color. 

Serves 4
Ingredients

2 Chicken Thigh and Leg with skin
2 Tablespoons Heaped  Lemon Juice
1 Teaspoon Heaped Sumac
2 Tablespoon Olive Oil
1 Teaspoon Level Salt
1/2 Teaspoon Ginger Garlic Paste

Method
Wash and pat dry the chicken with a kitchen towel. Give slits on the thigh and leg. I, have given the cut by lifting the skin and on the flesh.

Mix all the  ingredients well, apply this paste to the chicken legs and rub it into the cuts also well. Cover and keep it to marinate at least for 4 hours. I kept it overnight in the refrigerator.  Next day, heat a grill pan , place the chicken into the pan on high flame brown it on both sides, then add the remaining marinade,. cover the pan and cook on low flame till the chicken is done. 

When the chicken is done open the pan and again on high flame dry up all the marinade so that the chicken get the color.  Before serving take a aluminium foil and wrap it round the later part of the leg.

Serve with sumac flavored potato wedges or sauted peppers or with a rice pulao and a leafy green salad. . This Grilled Sumac chicken is juicy, flavorful and delicious... so very yum..

My Notes 
A whole chicken is quartered. You can also use skin on, bone in chicken thighs or breasts for this too…just remember to adjust cooking time.

The chicken with skin when grilled remains juicy, hence,  would suggest that you use it with the skin.

Labels : Chicken, Kebabs, Sumac, Grilled, Middle Eastern, Healthy, Gluten free

Persimmon Pudding Cake #BundtBakers

This is a Japanese Persimmon fruit, it also grows in India and it's called by different names here some call it Japani, and some Amarphal or a wild ripe mango, Aambarella. In India this fruit is mostly used for medicinal purpose in Ayurveda and many do not think that this an edible or tasty fruit.

 Persimmon is a delicious and pulpy fruit. We enjoy  eating this fruit. 

I made this delicious pudding cake with it. The fruit was very sweet hence the cake too became a little more sweet, if you are planning to make this Persimmon Pudding Cake then I, would suggest you reduce the sugar by 1/4 Cup each that is 3/4 Cup each brown and white sugar, as the pudding cake cools it tends to become even more sweeter.

Sent part of this cake to my friend too next day, who felt that it was too sweet. My husband and daughter simply enjoyed this pudding cake and were asking for more. Will definitely make it again.

 This pudding cake freezes well , pack it in pieces that you would like to have at a time, in zip lock bags. To reheat it place it in the microwave for a minute on high power and you can enjoy a fresh cake. 

Our host for this month’s Bundt Bakers is Wendy of A Day in the Life on the Farm . The theme is ‘Back to School Bundts ’ where in she asked us to bake a bundt that is easy to slice and freeze, perfect to take along for lunches throughout the month. This pudding cake fits perfectly into today’s theme.

Ingredients

1.1/2 Cups Persimmon Pulp 

60 Grams  Butter -  melted  - I used salted
2 Large Eggs 
1 Cup White Sugar 
1 Cup Brown sugar 
1 Teaspoon Vanilla essence
220 Grams  All  Purpose Flour 
2 Teaspoons Baking powder  
1 Teaspoon Cinnamon powder -  
1 Cup Chopped Mixed Nuts - (optional) . 

Method 

Preheat oven to 180 degrees and grease a bundt  mold. 

Melt the butter and keep it aside to cool.

Pulse the persimmon pulp  in a blender, along with the skin for just a minute.  Measure 1.1/2 cups.  Do not over puree it.

Sift flour, baking powder and cinnamon into a large bowl. Set aside. 
In a  bowl, whisk together the fruit pulp, butter, eggs, sugars and vanilla. Slowly add to dry ingredients and mix until just combined. Gently fold in nuts. 

Spread onto prepared bundt pan and bake for 55- 60 minutes or until a toothpick inserted into the center comes  with some crumbs.  This is a pudding cake so it well be slightly wet in the center. When cooled  un-mold and dust it with icing sugar.

Enjoy with a scoop of vanilla ice cream or whipped cream. We had with none, just enjoyed it plain.

My Notes

If you are using unsalted butter then add a pinch of  salt.

For the mixed nuts,  I, used walnuts, cashewnuts and almonds.  You can use any one nut.  That's your choice.

Labels :  Persimmon Fruit, Pudding cake, Cakes, Cinnamon, Cashewnuts, Almond, Walnuts, Bundt Bakers

Check out all of the recipes our Bundt Bakers are sharing today.

Applesauce Bundt Cake from I love bundt cakes
Autumn Honey Apple Bake & Slice Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Brown Sugar Banana Bundt Cake from Food Lust People Love
Hummingbird Bundt Cake with Cream Cheese Glaze from Love and Confections
Morning Glory Bundt Cake with Yogurt & Granola Topping from All That's Left Are The Crumbs
Peanut Butter and Jam Bundt Cake from The Queen of Scones
Persimmon Pudding Cake from Sneha's Recipe
Pistachios, Blueberries and White Chocolate Bundt Cake from Bizcocheando
Sesame Seed Bundt Cake from Katin špajz
Twinkie Bundt Cake from A Day in the Life on the Farm
Zebra Bundt Cake from Patty's Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

Anday Aur Subzi Pulao - Pressure Cooker Method

This Anday Aur Subzi Pulao / Egg & Vegetable Pulao is quick and easy to make. I have made this in the pressure cooker. Takes great and quick to make, a complete meal or what you could say is a One Dish Meal. Healthy and filling with all the required nutrients.

Ingredients

2 Cups  Rice - washed and soaked for at least 30 minutes
1 Tablespoon Garlic Paste - mixed with 2 tablespoons water
2 Medium Onions - chopped
1 Large Capsicum
1 Cup French Bean
2 Potatoes - cubed
2 Carrots- cubed
1½ Teaspoon Red Chili Powder or according to taste
2 Green Chilies -slit or cut into big pieces
2 Tomatoes - chopped
4 Eggs - washed cleaned
1/2 Teaspoon Salt or to taste
2 Veg Soup Cubes
1/3 Cup Oil
1 Tablespoon Ghee
Whole Spice Mix
2 Green Cardamons
1 Brown Cardamon
4 Cloves
5 Black Peppercorns
1 Bay Leaf
1 Cinnamon Stick

Method

Heat oil and ghee in a pressure pan add garlic paste and saute till it dries then add the onion fry till light golden. Add whole spices with chopped tomatoes, salt, soup cubes, chilies powder and green chilies, fry for a minute. Add all the chopped vegetables, saute for 2 minutes. 

Then add in the soaked and drained rice. Fry the rice for 2 minutes. Add 3 cups water, bringing it to rolling boil. Give it a light stir, place the eggs to top.  Cover with the pressure cooker lid, on high flame take 2 whistles. Switch off the flame, keep it covered till the cooker has cooled down or when ready to serve. Remove the shell of the eggs, cut them.   Serve hot with garnished with eggs.

Labels : Rice, Vegetables, Egg, Healthy, Pressure Cooker, One Dish Meal, One Pan Dinners

Roasted Cauliflower And Garlic Soup #SoupSwappers

Have a large quantity those extra vegetables like cauliflower

lurking in your fridge, then this roasted cauliflower and garlic soup you must try. This is filling and sort of a one-dish meal. It's so filling and nourishing, gluten free and healthy. 

Sending this soup to our monthly event for Soup Saturday Swappers. Our Host Amy  of Amy's Cooking Adventures, choose this Quick Weeknight Soups Soup Saturday Swappers for this month. 

Ingredients

1 Medium Size Cauliflower
1 Full Pod of Garlic
2 Tablespoon Olive Oil
2 Tablespoons Butter
1 Samll Onion - sliced - lightly sauted
1/2 Teaspoon Oil

1 Teaspoon Brown Sugar
1/2 Teaspoon Black Pepper powder
1 to 1.1/2  Cups Milk
2 Cups Water or  as required
A Pinch of Nutmeg
1 Big Cube of Veg Seasoning

To ServeSalt and Black Pepper powder to taste
Cheddar Cheese for topping
Bread Croutons - optional 

Method

Pre heat the oven to 180 degrees.
Now cut cauliflower into big florets, and toss with 2 tablespoons olive oil, wrap it in a foil. Toss the full garlic pod in a teaspoon of oil and wrap in a foil. Place these  in a dish and bake for 45 - 50 minutes till nice and brown. Do not burn them.  When garlic cools, peel it. 

Melt butter in pan and saute onion until  just light brown. 

Then add , roasted cauliflower garlic,  fry well then add black pepper  brown sugar.  Add water and stock cube,  bring it to a rolling boil, cover it and cook for 30 minutes on low flame.  When cauliflower is cooked, take off flame  cool it,  then blend it to a smooth mixture.

Pour this blended mixture  in the same pan,  add milk and mix it nicely, bring it to a boil, taste for salt and pepper, add if necessary.  Sprinkle nutmeg.  

Serve with croutons and grated cheese . Enjoy this  warm soup its so nourishing.

Labels : Soup, Roasted Cauliflower, Roasted Garlic, Healthy, Gluten free, Cheese, Croutons, Soup Swappers

An InLinkz Link-up

Italian Herbs Grilled Fish #FishFriday

This our host for Fish Friday Foodie is Wendy, choose the theme Girlled Fish / Seafood. 

This fish is light on spices yet has a fantastic aroma of herbs. This makes a healthy and delicious grilled fish, the use of oil is very minimal. This herb-roasted fish is easy, impressive and elegant for a party or quick weekend dinner. Marinate the fish it in advance and grill it just before your guest arrive.

Ingredients

300 Grams Fish Fillet - I used Seer Fish
1 Teaspoon Dried Oregano
1 Teaspoon Dried Rosemary
1 Teaspoon Black Pepper Powder
1 Tablespoon Mustard Paste
1/4 Cup Lemon Juice
1/2 Teaspoon Salt
2 Tablespoon Oil

Method

Wash the fish and pat dry.

Mix all the given ingredients in a bowl well, rub it on the fish fillet and keep it aside to marinate in the refrigerator for at least 30 minutes to hour.

Heat a grill pan and grill the fish on each side for 4 to 5 minutes or till done. Enjoy this with  a bowl of salad or steamed rice and dal.

Labels : Fish, Seer Fish, Fish Friday, Italy, Herbs, Grilled, Continental Cuisine, Healthy

An InLinkz Link-up

Pita Bread # BreadBakers

Pita Bread is also known as Arabic bread or a Middle Eastern bread . This bread is a soft and leavened flatbread which is baked and it's  excellent sandwiches.
Ingredients
500 Grams All Purpose Flour
1 Sachet Instant Yeast
1 Tablespoon Sugar
2 Teaspoons Baking Powder
Salt to taste
1/4 Cup Oil
Luke Warm Water as required to knead the dough

To make the Roasted Red Pepper Hummus
Ingredients
2 Cups Boiled Chick peas / Garbanzo Beans - drained
2 Tablespoon Olive oil
1 Large Red bell pepper - roasted and cleaned
2 Tablespoons Water - used the water that chickpeas was boiled
2 -3 Tablespoons Tahini Paste - Homemade
1/2 Teaspoon Ground Cumin
½ Teaspoon salt
¼ Teaspoon Paprika powder
2 Cloves Garlic
Freshly squeezed  juice of  a Lemon

1/2 teaspoon Chilly powder

Method
For the Pita Bread
Take a cup of luke warm water add instant yeast and sugar, mix it well and leave it for minutes to forth. Once it froths, the yeast is ready to use.

Take a mixing bowl ( I used a food processor to knead the dough) add all purpose flour , baking powder, oil, salt, mix it well, add the yeast mixture and mix it well adding more water as required to make a soft smooth dough. Oil a bowl and place the dough in it. Cover the bowl with the plastic cling leave it rise for an hour or until it doubles in volume.

Once it doubles in volume take out it the dough and fold the dough. Roll the dough, make even size balls around 8 or according to the size you desire.

In the meantime , line and oil a tray with aluminium foil or parchment paper . Preheat your oven at 200 degree.

Press each dough with your palm to make a thick circle. Place them in the oven tray. Leave them to rise again for 15 to 20 minutes . 

Bake them in a preheat oven for 10 to 15 minutes. When its done take it out from the oven, brush them with butter or oil and the pita bread is ready to serve.

See how Soft and pillowy is the Pita Bread!

Serve with hummus or Roasted Red Pepper Hummus

To make the  Roasted Red Pepper Hummus

Wash and dry the red bell pepper the oil it well and roast i on the gas flame or bake it for 15 to 20 minutes until burnt . I roasted the bell pepper on the gas flame.

Then place the pepper in a foil and warp it tightly for 10 minutes or until you are ready with the rest of the ingredients.

Take the bell pepper out of the foil and clean all the burnt skin and wash it under running water. Then cut it and remove the seeds. Chop it and keep aside.

In a food processor or blender, mix the chick peas / garbanzo beans, olive oil, red bell pepper, Tahini Paste - Homemade, lime juice, water, salt, paprika, chilly powder, blend until smooth , add water only if necessary , taste and adjust the seasonings.

Drizzle a little olive oil and ENJOY! with Pita Bread. It taste divine.

Labels : Breads, Pita Bread, Middle Eastern, Sandwiches, Red Bell Pepper Hummus, Chickpeas, Olive Oil, Red Bell Pepper, Paprika, Bread Bakers

Sending this Bread Bakers  event  our is Host: Wendy,   the theme is  "International Breads".  
Check the bread that our baker's have baked.

Apfelpfannkuchen (Apple Pancake)from A Day in the Life on the Farm
Auvergne Crown from Karen's Kitchen Stories
Bauernbrot from All That's Left Are The Crumbs
Bialys from Spill the Spices
Boule from Bread Therapy
Chilli and Coriander Scones from Sizzling Tastebuds
Dutch Tiger Bread (Tijgerbolletjes)from Baking Sense
Epi di Pan from Sara's Tasty Buds
Franzbrotchen from Gayathri's Cook Spot
German Soft Pretzels (Laugenbrezel) from Hostess At Heart
German Soft Pretzels from Herbivore Cucina
Kardemummabullar from Ambrosia
Pita Bread from Sneha's Recipe
Pletzel from Cook's Hideout
Pretzel bites from My Cooking Journey
Savoury Kugelhopf from The Mad Scientist's Kitchen
Slovak Bread Rolls(Rozky) from Mayuri's Jikoni
Whole wheat Pita bread from Sonlicious
Yemeni Kubaneh from Food Lust People Love
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Cheesy Chicken Patties

These are so simple and easy to make.  If you are having a party prepare it in advance and freeze them.  Serve them as starters / appetizers, they are so yum.

Ingredients

2 Chicken Breast - about 300 gms
1 Teaspoon Ginger Garlic paste
3 - 4 Green Chilies - ground to paste
½ Teaspoon Salt
½ Teaspoon Black Pepper Powder
Potatoes (boiled, mashed) 1/2 kg
Cheese (grated) 1 cup
½ Cup Coriander Leave 1/2 cup
1 Teaspoon Chaat Masala
2 Eggs
2 Cups Corn Flakes Crumbs- crushed

Method

Boil chicken breast with ginger, garlic, green chilly paste, salt and pepper, add half cup water, cook  till chicken is tender and water dries completely.  Then shred the chicken very thinly with a fork.

Then take the shredded chicken into a bowl, add boil and mash potatoes to it with grated cheddar cheese chopped coriander chilies, chat masala, mix all very well,

make into small portions, then form like patties

Dip each patties in egg,  coat with corn flakes crumbs.  Then keep these in the refrigerator covered at least for a hour to chill.

Heat oil in a deep frying pan and fry on medium high flame till golden. 

 Enjoy with sauce to your choice.

Labels: Starters, Kebabs, Chicken, Party pleasers, Kids delight