Posts Tagged ‘food’

Yogurt Parfait

 

RECIPE

 Ingredients

1/3 cup greek yogurt [I used coconut flavour]

1 kiwi, sliced

4-5 strawberries, sliced

1/2 banana, sliced

1/3 cup blueberries

1 tablespoon granola

 Directions

In a serving dish of your choice [I used a round glass but mason jars are great too!], place a tablespoon of the yogurt at the bottom of the glass

Next, add a layer of the kiwi followed by another layer of yogurt.

Continue alternating your fruit and yogurt layers until you reach the top of your serving dish.

Sprinkle with granola and serve right away 🙂

Enjoy!

 






Chaat Papri

What is chaat papri you ask? It is a popular Pakistani savoury snack filled with delicious fresh ingredients and flavours. I learnt how to make chaat papri out of necessity-here’s why: when we first got married my hubby kept insisting he knew of a place that served “the best chaat papri”, so we went to the most random desi shop in Mississauga (I don’t remember the name lol) and had it. I was not impressed, the spices were just too powerful and did not combine well with the ingredients and most importantly, it did not taste fresh! I think my hubby was a bit disappointed that I hadn’t liked it but I think having come from living with my parents and eating my mom’s amazing food (mashAllah!) for almost 24 years, I had high standards of what food should taste like! LOL 🙂 Anyways, the next day while hubby was at work, I went to the nearest Halal grocery shop, Apna Farm in Mississauga, and got the papri, yogurt, the spices and the other ingredients and made it my mission to make a delicious chaat papri for him! Alhumdullilah he loved it and we never went back to that random chaat selling shop ever again! *success*

RECIPE

Ingredients

Papri

3 medium potatoes, boiled, unpeeled and cubed (bite size)

2-3 medium tomatoes, cubed (bite size)

1 large onion, sliced thin then cubed (bite size)

1-3 green hot chilli peppers, chopped

1 medium sized can chickpeas, drained

1 container of natural yogurt

KFI brand: Hot & Spicy Tamarind Date Chutney Sauce

KFI brand: Spicy Mint Chutney Sauce

1/2 teaspoon salt

Laal mirch (red hot pepper) – *amount dependent on how spicy you like your food*

Chaat masala

Directions

Start off by boiling the potatoes ***kashmirifoodie quick tip: or you can cook them in the microwave-pierce the potatoes with a fork several times over the surface of the potatoes. This allows steam to escape from the potato*** Cook until tender then un-peel and cube into bite sized pieces

Chop, slice and cube the tomatoes and onion and green hot chilli pepper and set aside

In a serving bowl, you are now going to layer and build up the chaat papri:

1. Start off by putting down a layer of the papri at the bottom of the bowl

2. Drizzle some yogurt over the papri

3. Sprinkle some of the onions, tomatoes, potatoes and chickpeas over top

4. Take a 1/2 teaspoon of chaat masala and sprinkle it on top all over. Do the same with the laal mirch (red hot pepper), but only add as much or as little as you can handle because it will get spicy! I used 1/2 of a 1/2 teaspoon laal mirch (red hot pepper).

5. Take a pinch of salt and sprinkle that all over

6. Now take the mint chutney sauce and drizzle it evenly over top-as much or as little as you like, I tend to go easy on this one)

7. Then take the tamarind date chutney sauce and drizzle that on top-as much or as little as you like, I tend to put a lot of this as it brings a beautiful sweetness to the chaat)

8. Add a few green hot chilli peppers and sprinkle a few on top

Now repeat steps 1 to 7 all over again. Do these steps until your serving bowl is filled.

Once you have reached the top of you serving bowl, create a lovely artistic design with the tamarind date chutney sauce and the mint chutney sauce and garnish with coriander. Remember, we eat with our eyes first!

You are done! Pat yourself on the back and get ready to devour this chaat papri because it is like no other you have tried before!

Enjoy!

 

***Just some extra photos I pulled off google for you-I forgot to take my own photos:

This is the papri I used-it can be found in most Pakistani/Indian grocery stores:

 

 

 

 

 

This is the mint chutney sauce I used:

 

 

 

 

 

 

 

This is the tamarind date sauce I used:

 

 

 

 

 

 

 






Kashmiri Pakistani Kabobs

RECIPE

Ingredients

1 pound ground beef or ground chicken

1 medium onion

2-3 stalks green onion

1/2 tomato

4 green chilli peppers

1/2 cup fresh coriander

3 or 4 fresh mint leaves

1 teaspoon cumin seeds

1 teaspoon coriander seeds

3/4 teaspoon salt

1/2 teaspoon laal mirch (red chilli pepper)

1/2 teaspoon garam masala OR chaat masala (both can be found in Halal grocery stores)

1 egg

 Directions

Using a mortar and pestle, crush the cumin seeds and coriander seeds gently [so like roughly and not a complete grind]

Set that aside

In a food processor, add the onion, green onions, tomato, green chilli peppers, coriander and mint leaves and mix this up roughly on medium speed

Add this mix to the meat in a metal mixing bowl along with all of the spices and mix everything together-use your hands for best results [you can wear disposable gloves if touching meat isn’t your thing]

Once everything is incorporated, add in the egg and mix it throughout

Wash your hands thoroughly or dispose of gloves 🙂

Make patties for burgers or oval kabobs as pictured above

Now you have two options for cooking:

1. Fry these baby’s up: Set stove to medium heat and in a pan add vegetable oil coating the entire bottom surface. Add a few kabobs to the pan at a time leaving space in between. Cook until browned evenly on all sides and inside. This is for the professionals. I personally do not use this method often but my mama does and they are yummmmmmy. I usually cut one kabob open to check to see it’s thoroughly cooked!

2. Bake the kabob’s in the oven. This is the safer choice-avoid oil splatters and cooks evenly throughout-this is the no worry method and my go to! Set oven to 450, and in a baking tray coated with vegetable oil, line the kabobs up leaving a bit of space between each piece. Place in oven and cook for about 30-45 minutes depending on your oven. Remember to rotate your kabobs in the pan halfway through to cook evenly.

Serve with biryani and raita {yoghurt with cucumbers and chaat masala} or make a kabob wrap and enjoy!!!!!!!!

 

**Stay tuned for recipes on raita, chaat papri and masoor ki daal!**

***E-mail me suggestions on other recipes you’d like to see!***






Crepes!

Ahh crepes! How I love thee. I was first introduced to crepes many many years ago when my younger sister had to make them for her high school french immersion food project (try saying that three times quickly-tongue twister!!) So naturally, my mom made them for her LOL. All I know is, my sister speaks french fluently (mashAllah) and I am thankful she had this project and my mom learnt to make these amazing crepes and passed the recipe down to me! It’s pretty easy once you get the hang of it. You have to work fast in rotating that pan to evenly coat the pan with the batter. And the best thing is, you can eat these any time of the day and change the filling/toppings up to fit the meal (but that’s another blog post 😉  )  Here ya’ll go:

RECIPE

Ingredients

1 cup all-purpose flour [or whole wheat/multigrain flour like I used!]

2 eggs

1/2 cup milk

1/2 cup water

1/4 cup sugar

1/4 teaspoon salt

2 tablespoons butter, melted

OPTIONAL TOPPINGS (can substitute with other goodies):

Oreos

Caramel sauce

Chocolate sauce

Cream cheese frosting

Vanilla Ice cream

Directions

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, whisking to combine. Add the salt and melted butter; beat until smooth.

Heat a lightly oiled/buttered frying pan (non-stick preferably!) over medium high heat.

Pour or scoop the batter onto the centre of the pan/griddle, using approximately 1/4 cup for each crepe and tilt the pan in a circular motion so that the batter coats the pan surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown.

Loosen with a spatula, flip and cook the other side.

Your crepe is now ready! I have spread my crepe (pictured above) with a Betty Crocker cream cheese frosting (mmm!), with mashed up Oreo’s topped with a single scoop of vanilla ice cream which was drizzled with caramel and chocolate sauce!! All sorts of topping combinations can be had on crepes: fresh fruit, different flavours of ice cream, brownies, etc-the possibilities are limitless (my mouth is watering as I type this out!!!!!)

**Note: remember to re-butter the pan lightly after each crepe is made to prevent sticking to the pan **

 






Nat Nat Breakfast Cookies

 

I love this cookie. No flour. No white sugar. You can add any goodies you want to it to change it up. I learnt about this cookie from my good friend Nat. She’s the healthiest eater I know along with being one of the nicest people ever! I miss our daily tea chats Nat!!! This post is dedicated to Nat :):)<3<3

Okay here is the recipe for you all:

RECIPE

Ingredients

2 ripe bananas

1/4 cup dark chocolate chips

1/4 cup dried cranberries

2/4 cup sultana raisins

2/4 cup whole natural almonds

2/4 cup whole natural peanuts

1/4 cup unsweetened coconut flakes

1 tablespoon all natural peanut butter

Directions

Preheat oven to 350

In a mixing bowl, add the two bananas and mash them up good

Add in the peanut butter and mix into the bananas thoroughly

Now you can add all of the remaining ingredients and mix well to incorporate evenly throughout

Using a medium sized ice cream scoop (or just two spoons!) drop the ‘dough’ onto a pre-greased cookie sheet, leaving some space between each

Bake for 25 minutes, until golden brown

Enjoy!

 

 *The dry ingredients added-aren’t they a beauty?*

 






1 2