CHAKLAMA - OMANI BAKED COCONUT SWEET

Ramadan Mubarak to all my blogging friends of Mena Cooking Club and readers.

In Mena's Cooking Club, this month we are going to discover a delicious cuisine, a culinary treat - Oman. Oman is a country that is beautiful. The Sultanate of Oman is a country in the southwestern part of Asia, on the southeast coast of the Arabian Peninsula. It borders the United Arab Emirates to the northwest, Saudi Arabia to the west, and Yemen to the southwest, it also shares a marine border with Pakistan to the north-east. The coast is formed by the Arabian Sea to the south and east, and the Gulf of Oman to the northeast.

The country is a monarchy. The capital of the Sultanate is Muscat.

Omani cuisine deliciously distinctive, it borrows Asian tastes and flavors, incorporates them into typical Omani dishes to make it appealing and appetizing to every palate.

Our host if the month Rafeeda from The Big Sweet Tooth. choose three dishes from the beautiful country Oman, a savory, soup and a dessert. I made the Arabic Dessert of Oman called Chaklama - Omani Baked Coconut Sweet somewhat similar to Coconut Macaroons. Coconuts are a popular feature in Omani desserts. Coconut palms are extensively planted in the Dhofar region.  The Dhofar region, around the city of Salalah, lies in Southern Oman, on the eastern border of Yemen.

Ingredients
1 Cup Desiccated Coconut
1/2 Teaspoon Vanilla powder
1/2 Cup Sweetened Condensed Milk
1/2 Teaspoon Baking powder
1 Teaspoon Butter

Method
Combine all ingredients in a large bowl until a soft dough forms.

Form the coconut dough into small balls, place the coconut balls in a greased baking dish leaving spaces between each ball.

Bake in a 180°C preheated oven for 12 - 15 minutes or until light brown .  Allow to cool and enjoy.

Labels :  Arabic, Desiccated Coconut, Oman, Condensed Milk, Sweets & Desserts, Mena Cooking Club 

An InLinkz Link-up

Ajwaini Aloo Shimla Mirch - Carom Seeds Potato and Capsicum Sabji

I used to always watch Sanjeev Kapoor's  Khana Khazana on TV. Since I was just learning to cook after my marriage he was my saving grace. Watching his show daily on TV, use to prepare different vegetables. My daughter too became his fan. This is one recipe that I, often prepare and it turns out superb.

Recipe Source  : Sanjeev Kapoor's cook book

Ingredients:

1 Teaspoon Ajwain / Carom seeds
2 Potatoes - cut into fingers
1 Large Capsicum - cut into fingers
1 Tablespoon Oil  +
Oil for deep frying the Potato
1 Teaspoon Ginger - Garlic paste
2 Tomatoes - blended
1/4 Teaspoon Turmeric powder
1 Teaspoon Coriander powder
1 Teaspoon Red chilli powder
1/2 Teaspoon Garam masala powder
1 Tablespoon Lemon juice

Method
In a kadai heat oil for deep frying. Add potato fingers  and deep fry till golden brown. Keep aside on paper napkin to drain off the excess oil.

In another pan heat oil, add carom seeds, ginger and garlic saute for 1 minute. Add blended tomatoes  and stir until the moisture evaporates.  Add red chilli ,turmeric ,coriander and garam masala powders and saute till oil separates.  Add capsicum and saute for 2 minutes. Add fried potatoes, salt and mix well. Cover and cook till capsicum is done but still crunchy. Finally add lemon juice and cook for a minute.Serve hot..!!  This is spicy and yet yummy, we have this with phulkas

Labels : Potato, Capsicum, CCChallenge, Vegetarian, Carom Seeds

Sitaphal Basundi/Custard Apple Basundi

In one of our Sunday breakfast, during the Navratri festival we had this Sitaphal Basundi and from that time I wanted to make this.   As Sitaphal is seasonal fruit, has just started arriving in the market.  I made basundi with it and it tasted so yum and loved by all.   So let's go to the recipe...

Sending this post to Srivalli's Kid's Delight event, host of the month Harini - theme Fruits in any form -  week 1 day 2.

Ingredients:
1.1/2 Ml  Milk
Few strands of Saffron
1/2 Cup Sugar  or according to taste
Chopped Pistachios and Almonds
2 Big Custard Apples -  De seeded
1/4 Teaspoon  Cardamon powder 

Method:
In a large vessel preferably thick bottomed heat the milk and let is boil on low heat stirring it occasionally till its reduced till half of its original quantity.

Add the sugar and let it boil for 5 minutes till the water of the sugar evaporates.  Then add cardamon powder and mix well turn off the flame .

Let it cool on room temperature then add the sitaphal and mix it .

Refrigerate for an hour or two and serve chilled. Garnish it with chopped nuts ... delicious...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Labels : Kids delight, Custard Apple, Basundi, Sweets & Desserts, Blogging Marathon

KIWI MINT LEMONADE

So refreshing to have this drink in summer. If you don't have mint or your kid does not like mint, leave it. This drink is also delicious without it. 

Sending this post to Srivalli's Kid's Delight event, host of the month Harini - theme Fruits in any form - week 1 day 3.

Ingredients
1 Cup Water
½  Cup Sugar
½  Cup Fresh mint leaves
3  Kiwifruit
2 - 3  Lemons
Sparkling water as required

Method

In a saucepan, heat water with sugar, stirring occasionally until sugar is dissolves.  Simmer, uncovered for 5 minutes on low flame. Remove from heat and stir in mint leaves. Let stand for half an hour or till it is cooled.

Meanwhile, peel kiwifruit and cut into chunks. Puree in a food processor. Place puree in a large jar. Strain cooled syrup into the jar, pressing on mint, then discard leaves. 

Refrigerate until cold. Squeeze juice from 2 lemons. Stir into kiwifruit mixture. Taste, squeeze in juice from remaining lemon for a tarter lemonade.

Pour into glasses. Top with sparkling water. Serve garnished with a slice of lemon and mint leaves. 

Makes about 2 cups  without sparkling water, enough for 4 glasses.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Labels : Juices, Kiwi, Lemon, Kids delight, Blogging Marathon

Ripe Mango Rice

Have you eaten ripe mango rice ? Then try this  Ripe Mango Rice, so comforting and delicious. Mangoes are my favorite fruit. I love how they taste, their texture, they can be eaten by themselves or used in both savory and sweet dishes - everything about them is yum yummm.  

My kid relished this rice,  it can be packed  for tiffin too.

Sending this post to Srivalli's Kid's Delight event, host of the month Harini - theme Fruits in any form - week 1 day 1.

Ingredients
1 Tablespoons each Oil + Butter
2 Tablespoons Cashew nut
2 whole cloves
1 Cardamom
1 Stick cinnamon
4 Black peppercorns
1 Small onion - chopped
1 Cup Steamed Rice - I used Leftover rice
Salt to taste
1 Large Ripe Mango - peeled, seeded and diced
Chopped Coriander for garnishing
1 Tablespoon Lime juice

Method

Heat butter + oil in pan, saute the nuts until light brown. Remove nuts from heat, and set aside. In the same pan, add cloves, cardamom, cinnamon stick and peppercorns, and fry, stirring constantly, about 30 seconds, add the onions and saute till light brown . Stir rice, add salt to taste, stir well. Cover and cook for 2 minutes . Add lemon juice. cashew nuts and mango and give it a quick stir. Take off the flame and serve hot, garnish with coriander leaves and enjoy....... 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Labels : Mango, Rice, Kids delight, Healthy, Blogging Marathon, Leftover series