BBQ COOK-OFF

Hello fellow Bloggers,

The non-profit I work for is asking all cooks and amateur cooks to help them raise funds to feed 5000 additional meals to the homeless & hungry all over the country. All winners will receive a Hunger Van t-shirt along with a chance to broadcast their winning recipe on Hunger Van’s blog.  The cook-off can be held as a small scale potluck event or at a large company/group picnic or bbq. It is totally based on your preference and availability. All donation’s/entry fee’s/tasting fee’s will go towards our Have a Heart – Feed the Homeless campaign. Please join in by having fun while doing a good deed. Host your very own cook-off for the homeless today! Hunger Van Cook-Off. 

Poster-01

Than you!

Thank you everyone for your support! 

I am so proud of the views on my blog! Alhamdullilah! I have the world covered… well mostly 🙂 

Teaching and food… Lots and lots of food :)

So I moved to Chicago around 6-7 month ago and I got a sweet job teaching immigrants and refugee’s (Palestine, Iraq, Syria, Jordan, etc) U.S. History and Civics at Arab American Family Services*. I swear my students are the best cooks and they are the most loving bunch… if you’ve been wondering why I haven’t been blogging much it’s because of this! Its something new every week! I am stuffed and probably have gained over 10 pounds! Love it and love my students!!! p.s. I am in love with Maqluba, Mansaf, and Baklava (so many new dishes I am learning about Alhamdullilah) now to learn these recipes  and share them with y’all.

IMG_1604

This was the course and desert I received today… Homemade Pasta and homemade cookies. IMG_1605IMG_1606

*Arab American Family Services is a non-political, non-religious organization that focuses on building respect and understanding between Arab-Americans and the mainstream-American culture. For more information about AAFS please click here. If you’d like to make a donation to help them achieve their mission donate here. Thanks!

Mexican Chicken & Rice – by Fina!

Guest recipe by beautiful Fina Alfonsina Diaz!

This is a delicious easy recipe that will make any soul warm.

Enjoy and thank you very much Fina for letting me watch and blog about this recipe.

Ingredients:
1 cup uncooked rice
½ an onion – sliced
¼ green bell peppers (capsicum) – sliced
1-pound chicken
1-32oz packet of Swanson Chicken Broth
¼ – ½ can of tomato sauce
1 tsp garlic paste or minced garlic
½ tsp cumin powder
Salt to taste
Handful fresh cilantro
Oil as per choice

Method:

Heat oil over medium heat.
Fry the dry rice while gently stirring, till rice turns brown.
Add the sliced onions.
Add the sliced green pepper

FullSizeRender

Add the chicken and mix well.
Add the chicken broth and let it simmer for a few minutes.
Add the tomato sauce.
Add salt as per taste.
Add garlic and cumin powder.

FullSizeRender-2

Add chopped cilantro.
Add ¼ cup of water.
Bring the mix to a boil
Cover on medium heat and let it simmer for 30 minutes or till the water is completely dry.

FullSizeRender-1

Tasty Mexican rice ready to be served!

Tagged , , , , ,

Curried Pepper Shrimp.

Omg, this recipe was beyond amazing. I totally loved it and I am not a big seafood person. Honestly my husband and I were just left wanting more. Enjoy! 🙂

IMG_0407.JPG

Ingredients:
A pinch of mustard seeds
1 onion – chopped
1 green chili – diced
1 packet of shrimp – 24oz
2 tbs vinegar
2 tbs lemon juice
½ tbs of desiccated coconut
Salt as per taste
Oil to fry

To marinate the Shrimp:
¼ tsp cumin powder
¼ tsp coriander powder
¼ tsp curry powder
¼ tsp red chili powder
A dash of black pepper (close 1/8 tsp)
½ tsp ginger paste
½ tsp garlic paste

Method:
Mix the shrimp with the above ingredients and set aside for half an hour.
In a non-stick pan/wok add oil and mustard seeds.
Let the mustard seeds sputter.
Add the onions and fry till slightly browned.

IMG_0408.JPG

Add the marinated shrimp and green chilies and mix well for 2 minutes.
Add ½ cup of water and salt and bring to a boil.
Add the vinegar and lemon juice and cook for another 2 minutes.
Add the desiccated coconut and cook till most of the water disappears.

IMG_0410.JPG

Continue stirring occasionally as we are drying up the water almost completely.

IMG_0412.JPG

Serve hot with brown rice or roti. I ate mine with Near East wild rice.

Tagged , , ,

Lucknowi Katte Masalay ka Kheema – Minced meat with whole spices

Just realized the recipe didn’t publish before. So here ya go!

Desi Palate

IMG_9243.JPG

So this is my mom’s recipe and she was kind enough to share it with me 😉 Alhamdullilah.

Be aware that this recipe is for the brave heart only and is absolutely delicious if you like a bit of spice in your life. The reasons why this recipe is called Katte Masala (meaning cut up or broken spices is because the garam masala spices are used as whole or broken rather than in the powdered form).

Ingredients:
2 medium sized onions – Preferably in the same proportion of the Kheema you are using – Chopped
1 pound kheema (I used chicken) – Note this recipe can be made with chicken pieces or mutton pieces as well.
4-5 large pieces of dried red chillies
6-8 pieces of whole black pepper
2 pieces of the cinnamon stick
½ a piece of star anise
4 pieces of green cardamom (it is better to…

View original post 291 more words

Paneer Bhindi (Cottage Cheese with Okra)

Ingredients:

Okra – how many ever you want – small pieces
1 pack of paneer – cubed
A pinch of mustard seeds
A pinch of sesame seeds
1 onion – sliced (long)
1 tomato – diced
½ tsp red chili powder
¼ tsp turmeric powder
¼ tsp coriander powder
¼ tsp cumin powder
1 tsp mango powder (Amchur powder)
1 tsp ginger paste
1 tsp garlic paste

Method:
Wash and dry the okra before chopping.
Chop okra and fry to brown on sides (this helps remove the stickiness).
Remove and set on a paper towel.
Add a little extra oil if needed on the pan
Add mustard and sesame seeds; fry till the sesame seeds turn very slightly brown.

IMG_0312.JPG

Add the onions and fry till the onions turn translucent.
Add the chopped tomatoes and cook till the oil starts leaving the edges.
Add the ginger & garlic paste and cook till the raw smells disappears.
Add the paneer cubes and mix well.

IMG_0313.JPG

Add the spices (red chili, turmeric, coriander and cumin powder)
Cook for 5 – 10 minutes.
Add ¼ cup of water followed by the fried okras.
Let it simmer on medium heat till all the water disappears (or as you like it).
When you are almost ready to serve add the mango powder and let it cook for 2 minutes.

IMG_0314.JPG

Serve hot with chapatti or paratha.

Enjoy ☺

Easy Kebabs

IMG_9849.JPG

I haven’t had my ginger/garlic paste in my house for a few weeks now and I am suffering (okay it’s not that bad) but I really wanted to eat some kebabs and didn’t have all the ingredients I needed. So I decided to use Mustard sauce instead of ginger/garlic paste and the results were absolutely amazing. It was so easy and delicious that I had to share.

I even made impromptu butter chicken without ginger/garlic paste the recipe shall follow soon (I do have many packeted ingredients for life saving emergencies lol).

Ingredients:
1 pound minced chicken (kheema)
1-cup Panko breadcrumbs
½ cup Fried onions
1 tbs Southwest spicy mustard
1 finely chopped green chilly
1 tbs Bihari kebab spice mix (You can use any kebab mix you have or like)
½ tsp Red chili powder
½ tsp Turmeric powder
¼ tsp Cumin powder
¼ tsp Coriander powder
Salt as per taste

Method:
Mix all the ingredients and set aside for ½ an hour.
Roll the meat mixture into desired shape.
Shallow fry till brown on both sides.

Serve hot.

Tagged ,

Lucknowi Katte Masalay ka Kheema

IMG_9243.JPG

So this is my mom’s recipe and she was kind enough to share it with me 😉 Alhamdullilah.

Be aware that this recipe is for the brave heart only and is absolutely delicious if you like a bit of spice in your life. The reasons why this recipe is called Katte Masala (meaning cut up or broken spices is because the garam masala spices are used as whole or broken rather than in the powdered form).

Ingredients:
2 medium sized onions – Preferably in the same proportion of the Kheema you are using – Chopped
1 pound kheema (I used chicken) – Note this recipe can be made with chicken pieces or mutton pieces as well.
4-5 large pieces of dried red chillies
6-8 pieces of whole black pepper
2 pieces of the cinnamon stick
½ a piece of star anise
4 pieces of green cardamom (it is better to use the badi elaichi – the black cardamom, in which case use 2).
2-3 Bay leaves
¼ tsp of cumin seeds
1/2 tsp of cumin powder
1/2 tsp of coriander powder
1-1/2 tsp of ginger paste ( I don’t like pieces hence i use the paste for both ginger and garlic but it is preferred to use whole)
1-1/2 tsp of garlic paste
4-5 tbs of yogurt – whipped
1 tbs of fried onion – crushed
Oil as per discretion
Salt as per taste
Handful of cilantro leaves – chopped

Method:
In a heavy bottomed pan add the oil and the onions and start to fry on medium-high heat.
Add the whole spices separately in each quadrant and let it soak in for a minute before mixing the ingredients up.
Once the onions turn translucent add the kheema.

IMG_9244.JPG

Add the cumin and coriander powder to the kheema mix
Add the ginger and garlic paste to the kheema.
Water will start to leave the kheema and will be used to cook the dish so no more water will be added to this recipe.
Add salt and mix well.

IMG_9245.JPG

Whip up the yogurt and add it to semi cooked kheema mix.
Mix well and cover and set of medium heat for 20 minutes.
Meanwhile crush up the fried onions and set aside.

IMG_9246.JPG

Once the water is almost dried up add the crushed onions and mix well.
Add cilantro leaves in the very end when the water is almost gone.
Mix well and serve hot with roti or rice.

IMG_9247.JPG

Enjoy yummy deliciousness 🙂

If you don’t like whole spices you can use the same recipe with powdered spices the taste may vary a bit but I am sure it will still be delicious 🙂

%d bloggers like this: