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

Rice With Chorizo - A Spanish Recipe

My daughter picked two types of Chorizo , one a sausage and the other a salami type from Spain.  I had seen Nigella Lawson prepare this on her cookery show,  always wanted to make it and see what it taste like.  When my daughter brought this I was so excited, waited for an opportunity to prepare.  This is something that only I eat, so had to wait a very long time to prepare it. 

I finally prepared this rice which is very quick and easy. This is so savory and warming. It's not too spicy for kids. A deliciously simple and yet very tasty Spanish dish.

Chorizo is a dry/cured sausage that is found in every local bar and household in Spain. The taste is amazing. In Spain, they sell different varieties of Chorizo. Some that can be cut into thin slices and eaten in sandwiches and other varieties that are meant to be used for cooking in stews. This is real comfort food. No planning and yet tasty and easy.

Serves 2

Ingredients 

1 Chorizo Sausage
2 tablespoons Olive oil
1 Onion - finely diced
1 Cup Rice
2.1/2 Cups Boiling Water
1 Chicken seasoning cube
½ teaspoon Paprika
1/4 teaspoon Salt
1 bay leaf
1/2 Teaspoon Peppercorns

Method

Slice the chorizo into thick roundles.

Heat the oil in a saucepan and gently cook the onion for five minutes until it is softened. Add the chorizo and fry until it give out the awesome red colour. Add the rice and  fry for about 3 minutes, stirring well to coat the grains.

Add the boiling water, chicken cube. paprika, salt, pepper, and bay leaf, and bring to the boil. Simmer for  15 - 20 minutes, lightly stirring in between , until the rice is cooked and has absorbed  all the liquid.   Serve hot

Super Easy! No dicing of vegetables needed!!  I enjoyed this for my lunch. Hmm..mm I must say it looked just like what Nigella Lawson makes... yum..

Labels : Rice, Continental Cuisine, Spain, Chorizo, CCChallenge  

Apple Walnut Sandwich

We all crave  for a good sandwich. My hubby was travelling with his friend and their kids, he wanted to me prepare sandwiches for them. 

When I was preparing them, he tells me, Do you think the kids will like these sandwiches ? I did not reply, just packed them in a box and gave him. 

The next day when he returns he give me the empty box and smiles, they were delicious and the kids loved them.

Sometimes you need to break away from the traditional ingredients and think outside the box….and when you do that, this is what happens! This combination of sweet, crunchy, will make you forget all about those other sandwiches you have eaten.

Sending this post to Srivalli's Kid's Delight event, host of the month Harini - theme Fruits in any form week 4 day 3.

Ingredients

16 Slices Bread
3 Red Apples - cored and grated
1/4 Cup Walnuts - toasted and roughly crushed
2 Tablespoon Coriander leaves - chopped
1/2 Cup Mayonnaise

Method

Mix the apples, walnuts, and coriander into the mayonnaise. 

Spread it on a slice of bread, cover with another slice of bread.  Cut them in triangles and place them in a box .

Enjoy eating when hungry....

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#53.

Labels : Sandwiches, Apple, Walnuts, Kids delight, Blogging Marathon

Apple and Watermelon Crush

Watermelon And Apple Cooler is a perfect summer drink to beat the heat. This easy-to-make and flavorful mocktail will definitely cool you down.
Sending this post to Srivalli's Kid's Delight event, host of the month Harini - theme Fruits in any form week 4 day 2.
Ingredients 
4 Cups Watermelon  - seeded and cubed
3 Tablespoons Powdered Sugar
Rock Salt to taste (Sendha Namak)
1 tsp Cumin Seeds - roasted and crushed
1 tbsp Fresh Mint Leaves (chopped)
1 Big Apple -  grated
Crushed Ice as required

Method

In a blender, blend together watermelon, powdered sugar and rock salt until done.

Pour the blend in a jar and add crushed cumin seeds, chopped mint and crushed ice and mix well.

Add the grated apple to the watermelon juice.

Stir and pour into individual glasses. Serve , garnished with mint leaves. 

Serve chilled.  Quench your thirst with this refreshing drink.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#53.

Labels : Watermelon, Apple, Juices, Mocktail, Kids delight, Blogging Marathon

Pomegranate Souffle - Eggless with homemade evaporated milk

Pomegranate, organic name punicagranatum, is a juicy fruit. It is also known as a super fruit . In addition to antioxidants, pomegranates are a source of fibre, B vitamins, vitamin C, vitamin K and potassium. One pomegranate supplies one-quarter of a day's worth of folate and one-third of your daily vitamin C.

My kids love pomegranates, give it to them in a bowl with a spoon and they will happily eat it.  When I made this souffle and served my kids they were so happy and polished it in few minutes. 

Sending this post to Srivalli's Kid's Delight event, host of the month Harini - theme Fruits in any form week 4 day 1.

Ingredients

1 Cup Pomegranate Juice - Freshly made
400 ML Can Evaporated Milk - Homemade
90 Grams Strawberry or Raspberry Jelly Crystals
1 Cup Whipping Cream
1 Tablespoon Gelatine - soaked
1/4 Cup Water
4 Level Tablespoon Sugar

Method

Soak the gelatin in water and keep aside for 10 minutes then on slow flame heat it till fully dissolved, keep aside.

Over medium flame dissolve the strawberry jelly in the pomegranate juice,  when dissolved add the gelatine mix,  mix well then switch off the flame . Keep it to cool to room temperature.

In a blender add the evaporated milk then add the sugar and beat well till fluffy then add the gelatine mix and blend again then add whipping cream and blend again then put this in a jelly mold and keep to set in the fridge. ( I set these in disposable molds  for the kids).  Sprinkle few pomegranate seeds and whipped cream.   Enjoy ...

My Notes:

Do not bring the gelatine to a boiling point,  when it dissolves  immediately bring down from flame.

See that the gelatine mix is cooled completely before you add it to the evaporated milk or else the milk will curdle and the mix will go to waste.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#53.

Lables : Sweets & Desserts, Kids delight, Blogging Marathon, Pomegranate, Eggless 

Spaghetti Fritters

Spaghetti Fritters is a fried pasta dish,  This recipe if from Jamie Oliver cook book.   This dish can be altered to suit what you like, you can vary the flavor in different ways, by adding ingredients of your choice. The fritters should be soft in the middle and crunchy on the outside. 

These pan fried spaghetti fritters are very simple to make and taste absolutely delicious.  You can make these of leftover pasta too.

This is the third recipe under the theme Bring on the Fritters.

Ingredients

2 Cups Boiled Spaghetti 

4 Eggs

1 Teaspoon Chicken Soup powder

1/4 Teaspoon Fresh Dill - finely chopped

1/2 Teaspoon Parsely - finely chopped

1/2 Teaspoon fresh Thyme

1/2 Teaspoon Sumac

1/4 Teaspoon Pepper powder

Salt to taste 

1/2 Cup Cheddar Cheese - grated

1/4 Cup Parmesan cheese powder
Butter + Oil for frying

Method 

Crack eggs in a bowl and whisk. Then, add sumac, dill, parsley, thyme, pepper powder, salt to taste, both the cheese, chicken powder and mix.  Add pasta to the bowl and give it a mix using a fork.
Pour two tablespoons of oil + butter in a pan and heat it.
Using a fork or a tong, take little bit of the spaghetti mixture and drop it to the hot pan. Fry it at a medium heat for about 2 minutes on each side.  Serve with sriracha sauce.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Linking this to Valli's 'Cooking from Cookbook Challenge: June -- Week 3.

Labels : Breakfast, Fritters, Spaghetti, Blogging Marathon, CCChallenge