Makaronah Bil Beshemel - Baked Bechamel Pasta - Egypt

Makaronah Bil Beshemel is  easy to prepare, baked pasta dish.  This is a one dish meal, we enjoyed it with a bowl of soup or  you can have it with  salad.  This is an healthy and delicious dish which has no cheese, yet taste divine.  

Quick and easy to make, have all the ingredients ready and  this dish is ready in minutes.  Here, I, have used Bezar spice, which is an arabic spice and goes very well with this dish, this spice mix has an awesome taste and flavor.

Serves 2 
Ingredients
1 Cup Heaped Macaroni  Pasta
1 Tablespoon Oil
1 Teaspoon Bezar Spice Mix  - see recipe
1  Onion - chopped
200 Grams  Boneless Chicken - finely cubed 
Salt to taste
1.1/2 Cups Thick Bechamel sauce - see recipe 

Method

Cook pasta in 5 cups or waters as per the packet instruction or till al dente.  Drain and add a teaspoon of warm oil and toss it, keep aside.

While pasta cooks, we prepare the chicken layer.

Heat oil in a frying pan, add onions and saute till onions are translucent.  Then add the chicken and saute till it turn pink to white then add the bezar spice and saute  for 2 to 3 minutes, cover and cook  till the chicken is done.  Open the lid and evaporate all the moisture or till the mixture is dry. Keep aside to cool.

In the meantime preheat the oven  at 200 degrees.

Butter a casserole dish well,

Spread 2 tablespoons of bechamel sauce  

Now spread half of pasta 

Spread layer of  chicken mixture

Top with remaining pasta

Pour the  bechamel sauce evenly on to dish. Sprinkle a little   bezar spice and place it in oven till it browns on top .

See the layers.. looks too tempting.. na.

Cool it a little and cut slices of this  rich dish,  enjoy with soup or salad of your choice. 

My Notes 

You can use any pasta of your choice.
Can use lamb or beef mince for the filling too.

Bezar spice is an Arabic spice and has a flavorful taste, try this spice you will love it.

Labels : Bechamel Sauce, Bezar,  Spice Mix , Chicken, Mena cooking club, Pasta & Noodles, Healthy, Egypt

Bhogichi Bhaji - Makar Sankrati Special - Maharashtra

Bhogichi Bhaji is actually  mix vegetable sabzi prepared on the occasion of Makar Sankrati in Maharashtra.  This is typical Maharashtrian style of making  winter special veggies which are available during this time.. i.e. its  made on Bhogi ( which is a day before Makar Sankranti ). This Bhaji is best eaten with Bajri Tilachi Bhakri... a classic combo.

If some veggie is not available that does not mean you should not try this.. one can add or minus any of these veggies, like I, did not add hurda.

Ingredients

2 Medium Size Potatoes - cut into big cubes
2 Medium Size Green Brinjal/ Eggplants - cut into 4 pieces
1/4 Cup Green Peas
1/4 Cup Pavate / Fresh Vaal / Green Lima Beans
1/4 Cup Harbhara / Fresh Green Grams
1/4 Cup  Fresh Groundnuts - soaked in water
1 Carrot - cut into cubes
1/4 Cup Hurda / Fresh Tender Jowar
1/4 Cup Fresh Tur
2 Drumsticks - cleaned and cut into big pieces
2 Green Chilles - whole
2 Medium size Onions - Finely chopped
1 Big Tomato - cut into fours
2 Teaspoons Red chili powder or to taste
1 Teaspoon Jaggery or Sugar
2 Tablespoon Fresh Grated Coconut
1/3 Cup Oil
1 Teaspoon Cumin Seeds
1 Teaspon Sesame Seeds
1/4 Teaspoon Asafoetida
1/2 Teaspoon Turmeric powder
1 Teaspoon Salt to taste

Method

In pan add oil, cumin,  sesame seeds and asafoetida immediately,   add onion and saute till onions are translucent. Add the chilly powder and the pavate, tur, hurda, green grams, peas,  groundnuts and give it a stir , cover and cook for 3 minutes. 

Then open add the potaotes, salt and sugar or jaggery add 1/2 cup water and bring it to boil then cover and cook on slow flame till potates are 3/4th cook then add the brinjal, carrot, drumstick, green chillies and mix well add 1 cup water cover and cook till done.

Now add the & tomato, coconut, corinader leaves, cover and cook till tomatoes are half done (do not over cook the tomatoes). 

Serve granish with coconut and  sesame seeds. 

Serve hot with Bajri  Tilachi Bhakri.

My Notes

It is slightly wet bhaji so keep in mind water requirement to avoid overcooking.  The veggies should be firm but cooked, do not make them mushy.

If  fresh groundnuts are not available then you can use dried groundnuts soak them in water and cook them till done, then use it to make the vegetable.

Labels : Pavate, Harbhara, Groundnut, Tur, Hurda, Drumstick, Potato, Green Peas, Green Brinjal, Maharashtra, Makar Sankrati, Vegetables

SPICED BESANI PARATHA #BREADBAKERS

Our Host Pavani of Cook's Hideout decided to start the new year with a "Healthy" Bread -- with or without yeast   for our group Bread Bakers. 

This is healthy paratha that I,  made has a combination of Whole Wheat Flour and Besan - which is called Chick Pea Flour or Gram Flour in English.

These parathas are a great choice for breakfast or lunch. Gram flour is gluten free and hence whole wheat flour is added to make the dough for paratha. If you have gluten allergy then instead of wheat flour you can add mashed boiled potato to form the dough.

Makes  8 - depending on the size and thickness.
Ingredients
2 Cups Besan / Chick Pea Flour
1  Cup Wheat Flour
1/2 Teaspoon Salt or to taste
1/2 Teaspoon Red Chilly Powder
2 Tablespoons Heaped Ghee - melted
1 Teaspoon Coriander Seeds - coarsely crushed
2 Teaspoons Anardhana / Pomegrante powder
2 Green Chillies - finely chopped
2 Tablespoons Coriander leaves - finely chopped
1 Medium Onion - finely chopped
Water as required  for the dough
Desi Ghee as required

Method

Seive the wheat flour and besan together. In a bowl add in  flour and ghee mix it till resembles bread crumbs, then add rest of the ingredients and mix well,   add in water little by little and knead to form into a soft and smooth dough. 

Let the dough rest for at least an hour covered with a damp cloth. Divide the dough into 6 to 8 equal balls, roll to a quarter plate size using dry flour for rolling. Make the parathas a little thin.

Heat a griddle pan or tawa, place the paratha and cook one side for a few seconds, then flip and  cook till brown spots appear, flip again and cook the other side too, spread a teaspoon of desi ghee on top and on the sides, cook till brown spots appear.  Like wise prepare rest of the parathas. 

Serve hot with any gravy dish, or have it hot for breakfast.. I made this for our breakfast, its crisp and delicious, spread a little desi ghee on top and enjoy... does not require any chutney or pickle.

Labels : Besan, Parathas, Flatbread, Bread Bakers, Healthy, Breads

Check out the Healthy Breads that our fellow #BreadBakers have baked this month:

Amaranth Flatbread from Mayuri's Jikoni
Beet Rye Bread from What Smells So Good?
Blueberry Almond Bread from Cindy's Recipes and Writings
Brain Booster Pancakes from A Day in the Life on the Farm
Chocolate Banana Flax Almond Meal Muffins from Spill the Spices
Eggless Whole Wheat Brioche Buns from Gayathri's Cook Spot
Grain-free Nutty Carrot Flatbread from A Baker's House
Healthier Applesauce Spice Bread from Hezzi-D's Books and Cooks
Healthy Whole Grain Bread from The Bread She Bakes
Honey Almond Brioche from Kidsandchic
Honey Oatmeal Bread from Food Lust People Love
Multigrain Pesto Swirl Bread from Herbivore Cucina
Oatmeal Crispbread (Oatmeal Knäckebröd) from Baking Sense
Organic Honey Whole Grain Bread from Hostess At Heart
Quick Whole Wheat Bread from Ambrosia
Spiced Besani Paratha from Sneha's Recipe
Sprouted Wheat Bread from Palatable Pastime
Sweet Potato Bread with Honey from The Wimpy Vegetarian
Sweet Potato Millet Bread from The Schizo Chef
Ten Grain No Knead Bread from Karen's Kitchen Stories
Whole Wheat Carrot Apple Walnut Quickbread from A Salad For All Seasons
Whole Wheat White Bean Bread from Cooks Hideout

#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.

WHITE CHOCOLATE POPCORN #FOODIEEXTRAVAGANZA

White Chocolate  Popcorn is a decadent and fun snack. This is a perfect snack that you can make in large quantities,  for munching  while you watch your favorite movies or serials on TV. It’s also great for kid parties! 

Ingredients
150 Grams Popping Popcorn Kernel - popped
2 Cups White Chocolate Chips
1 Tablespoon Salted Butter

Method

Heat a nonstick pan on medium heat , when heated add a handful of popping corn kernels and cove with a lid, after about a minute or two the kernels will pop up. 

Like wise prepare all the popcorn's. Take the popcorn in a large plate and discard any un-popped kernels. Keep a side to cool for an hour or better still overnight.

Melt the white chocolate chips in the microwave - 30 seconds at a time, stirring in between, until .. just melted.  Add the butter and give it quick stir.. again microwave for 30 seconds. Take it out and mix till smooth and grain free.

Pour the chocolate over the popcorn mixture and stir to coat everything.

Spread the mixture out in a single layer onto baking sheets and let set for 2  to 3 hours, it will be clumpy, but not to worry, after it hardens just separate them.  

Store in an airtight container and enjoy.

My friends and their kid's enjoyed these popcorn's... they did not know where exactly the sweetness came from.. till I could tell them... do try ...  enjoy...

Labels : Popcorn, White Chocolate, Snacks, Foodie Extravaganza Party

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month we celebrate National Popcorn Day (which is January 19th) by serving up popcorn as creatively as we can.

Camilla from Culinary Adventures with Camilla is hosting and here's the challenge she shared with the crew...

"National Popcorn Day is celebrated annually January 19th. It can be sweet, savory, buttered, plain, and even shaped into balls. So, bring your most fun, creative – or just your favorite – twist to eating popcorn."

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

POP on Over to These Posts...

• Hubby's Vanilla Caramel Popcorn by Fearlessly Creative Mammas
• Kirsten's Popped Corn Crack by A Day in the Life on the Farm
• Parmesan Popcorn with Lemon & Thyme by Caroline's Cooking
• Pepperoni Pizza Popcorn by Food Lust People Love
• Popcorn Cornbread by Palatable Pastime
• Popcorn Pairings (Yes, With Wine) by Culinary Adventures with Camilla
• Spicy Za'atar Popcorn by Sew You Think You Can Cook
• White Chocolate Peppermint Crunch Popcorn by Hardly A Goddess
• White Chocolate Popcorn by Sneha's Recipe

BOILED FRUIT CAKE - CHRISTMAS CAKE

This is a very simple and delicious cake. Made this for Christmas , If you have forgotten to soak the fruits then do not worry make this cake which is easy and absouletly fruity and moist. My family and friends loved this cake. Do try it

Ingredients 

1 Can (14 oz) Condensed milk
150 Grams Butter
200 Grams Raisins
200 Grams Sultanas
150 Grams Currants
150 Grams Glace cherries - chopped
250 Grams All Purpose Flour
1 Teaspoon Baking powder
2 Teaspoons Cake Spice powder - Homemade
1 Teaspoon  Cinnamon powder
3 Eggs
1/2 Cup Orange Juice for moisting the cake 

Method

In a pan add the condensed milk, butter, glace cherries, currants, sultanas, raisins. Let butter melt and mix well. Bring it to a boil. On low flame let boil for 8 to 10 minutes, keep stirring it continuously. Set aside to cool at least for 3 to 4 hours.
Then only add the other ingredients.

In a bowl sieve the flour, baking powder, cake spice and ground cinnamon.

When the fruit mix has cooled, add the flour mix and mix it with a spatula.  Then add in the eggs and mix it again. Pour batter in a greased and lined baking tray. Bake at 150 degrees C for about 1.1/4 hour to  1 ½ hours or till done. 

When you remove it from the oven immediately, poke holes with skewer and pour orange juice over the cake to make it moist or else it will dry out. Let cool and then remove from tin wrap a ribbon around it and serve.  Wrap it with cling film, to stay fresh.

This is a delicious and beautiful fruit cake, remains soft and moist for a week and even more if it remains ... for that many days..
Labels : Christmas Cake, Fruit Cake, Cakes, Festival Sweets