My next guest post is by another good blogger friend, Sumaira from The Muslimah Mommy. She writes about all things mummy and parenting related. If you aren’t already following her, you should be.
Sumaira decided to step a little outside of her normal blogging to bring us a recipe today. Before I continue I probably should clarify something for my Aussie readers, cilantro is coriander. You know that delicious herb that adds amazing flavour to anything you add it to. As a child I never liked coriander, I would ask my mum to keep it out of every dish she made, thankfully she never listened to my crazy talk. And if you enjoy it just as much as I do, I’m sure you’ll enjoy this one. I’m going to have to give it a try when I’m back.
Rustic Cilantro Chutney
Chutney is a big hit at our house, even the kids enjoy it! There are so many variations of chutney, for instance there’s mint chutney, mango chutney, and etc. At our house, we try to keep things simple to suit our busy lifestyle, and that’s why I prefer to make cilantro chutney- because it only takes 3 minutes to make!
I call this chutney ‘rustic’ because instead of using an electrical kitchen device, I use a mortar and pestle to grind the cilantro leaves; thus bringing back the element of the Pakistani village that both of my parents grew up in. The chutney itself is not a smooth mixture- it’s chunky and well…rustic looking! In our household, we eat this chutney with chicken, fish, curried vegetables, and rice; in other words, pretty much with anything!
A handful of cilantro (coriander)
1 green chilli pepper
1 ½ cups of plain yogurt
½ tsp of salt
1 tbsp of vinegar
In a mortar, crush the leaves of the cilantro with the the green chilli pepper.
Transfer the mixture into a bowl and add the yogurt, salt, and vinegar.
Mix well, and enjoy!
If you are serving this to children, you can always adjust the spiciness by adding more yogurt or putting in half of a green chilli pepper instead of a whole one.
By Sumaira Zaheer
I’m attending an Iftar party tonight, all the way in Dallas, Texas. Yip, me, this Brisbane mum is heading to an Iftar in the US of A. How is this possible? It’s already after Iftar time and I’m right here snuggled under a blanket in the comfort of my house.
Great idea, isn’t it? Lail from With a Spin is throwing a Virtual Iftar Potluck and she generously invited me as well as other food bloggers into her virtual home for the night. Pop on over to her site to see what everyone is bringing.
I’m taking this, a rose flavoured… Falooda? Halwa? Panna cotta? Jelly? Phirni? Call it what you will, a rose by any other name would taste as sweet. See what I did there? Please tell me you get the Shakespeare | Romeo and Juliet reference.
This is a vegetarian soft jelly type dessert that was common at my nani’s (maternal grandmother’s) house at the time of Iftar. I’m not sure why it had pride an place during Iftar, but the cooling fragrant jelly was definitely a welcomed treat after a fast. You could have it for Iftar like we did at my nani’s or you could save it for a post-Taraweeh snack (dessert).
- 1 litre milk
- 1 1/2 tsp agar agar powder
- 1/2 cup rose syrup (rooh afza)
- 1 cup cream
- optional slivered almonds and saffron for serving
Place your milk into a saucepan on a high heat. Add in your agar agar and rose syrup. Stir this constantly. When the milk mixture starts to bubble and agar agar is dissolved add in your cream. Bring the mixture to a full boil and turn off the heat. Pour your mixture through a strainer into a dish of your choosing and set aside to cool. Top with almonds and saffron and place in the fridge for a few hours until set.
I can’t wait to see what all the other attendees are making. Such a pity I won’t be able to taste everything.
Here’s something a little different from the standard pasta salad, I kicked it up a notch with the addition of a five bean mix. It’s adds a nice touch as well as making the salad a little more wholesome and healthy.
I know pasta salad tends to be more of a summer BBQ dish, but we’ve been having such beautiful weather here lately, cool air and warm sun. I was also going to say that it’s a great autumnal dish, but apparently it’s already Winter. How did that happen?
- 250 go pasta
- 2 cans four/five bean mix
- 1 capsicum (I used a 1/3 each of red, green and yellow)
- 1/4 red onion
- 1/4 cup mayonnaise
- 1/3 cup French salad dressing
- 1/4 tsp salt (or to taste)
Cook your pasta as per packet instructions, make sure your pasta is aldente, soggy pasta is no good for a pasta salad. Finely dice your onion and chop your capsicum into tiny cubes. Make your dressing by mixing together the mayonnaise, salad dressing and salt. In a bowl combine your pasta, canned beans, onion and capsicum. Drizzle on the dressing and give it all a good mix.
I love paneer, I think I’ve told you all that before. I could honestly eat it everyday. I sometimes even make my own. After having some really tasty palak (spinach) paneer at a restaurant recently, I decided to make an at home version. It doesn’t taste the same, but it’s just as good (hubby says mine is better, but he’s biased).
I’m totally digging my Indian serving bowl, what do you think?
- 2 tblsp oil
- 1 med onion
- 1/2 tsp whole cumin seeds
- 1 tsp cumin powder
- 1 tsp chilli powder
- 1/4 turmeric powder
- 1 tsp salt
- 1 tsp garlic
- 1/4 ginger
- 2 handfuls baby spinach (approx. 3 cups) and a little water
- 1 med tomato
- Paneer approx 300g
- 3 tblsp cream
Finely chop your onion and add to a pan on medium heat with the oil. Sauté until onions are soft and translucent. Place all the spices including the ginger/garlic into the pan.
While spices are toasting, throw the spinach and a few tablespoons of water (use more if you need to) into a blender and blend until you have a runny purée consistency. Add the spinach purée to the pan and cook. Blend your tomato and add this to the pan to cook with the spinach purée.
While this is cooking, chop you paneer into cubes (approx. 1,5 cm) and throw this into the pan as well. Cook this for about 5-10 minutes or until paneer is tender. Add in your cream, and gently stir through. Serve hot with some rice or naan.
Please don’t buy your paneer from an average supermarket, I’ve tried it and it doesn’t taste very good, instead try a deli or even better an Indian grocer or spice shop.You could serve this with rice, but I enjoy it best with naan.
Many of you have asked me and I promise I will try to get up a recipe/tutorial for home-made paneer as soon as I can. I just have a backlog of so many things I need to blog first. Trust me though, it’ll come, even if it takes me another year 😐
I’m not sure many of you have heard of this before, but it is a must try. I have been obsessed with it since the first time I made it a few weeks ago and have it for breakfast nearly everyday. It’s easy and delicious and especially good for summer, since it involves no cooking. Yes, you read right ‘no cooking’!!! Try the basic recipe below, I’ll be putting up some variations in the coming weeks.
Basic overnight oats
1/3 cup rolled oats
1/2 cup milk
1/2 tblsp chia seeds*
1-2 tsp honey or other sweetener (adjust to your sweetness tastes)
*chia seeds can be found in health food shops, it is an ancient seed that’s full of protein and omega 3 and 6, it also helps you stay fuller for longer
Mix all the ingredients in a bowl and put it in the fridge overnight. Top with yoghurt, fresh fruit or nuts and enjoy! This recipe is that simple, the oats soak up all the liquid and are soft and perfect in the morning. Be warned though, it doesn’t look like much, but it can be really filling. Overnight oats, a breakfast 12 hours in the making.
Here’s a recipe I’ve had tucked away from way back in Jan, Spinach and Ricotta tartlets. Spinach and ricotta has got to be one of my favourite savoury flavour combinations, I love it in tart form, in a pie and my absolute favourite would have to be spinach and ricotta cannelloni. Give this recipe a try if you’re a lover of spinach and ricotta too.
Spinach and Ricotta Tartlets
1 big handful baby spinach
pinch of salt
1/2 cup parmesan/tasty cheese (finely grated)
3 sheets puff pastry
Pre heat oven to 200c and lightly spray 2 muffin pans. Use an 8cm round cutter to cut circles from the pastry (8 pieces from each pastry sheet). Firmly press pastry circles into muffin pans and pierce each piece a few times with a fork (piercing the pastry ensures it does not rise more than necessary). Place muffin trays into the oven. In the meantime, finely chop the spinach and place in a bowl with ricotta, egg and salt, give this a good stir and set aside. Remove pastry from the oven once lightly golden (about 6-10 mins) and place half a tablespoon of the spinach and ricotta mixture into each pastry tart, top each tarlet with a little of the grated cheese and place in the oven for 20 minutes.
These spinach and ricotta tartlets make a great starter or snack, crispy on the outside and smooth and delicious on the inside. Enjoy!