Sesame Gold coins

A year back we had toured this beautiful place called Salalah in Oman which offered us a delightful and an unforgettable experience of nature's infinite bounties. Living in a country like Oman which is mainly comprised of  dry desert plains, sparse fauna  and rocky mountains without any vegetation on them, rainfall and greenery is a rare sight for us.

However, this is a beautiful country where pristine beaches meet the golden desert to form a land of untouched beauty.

Salalah offered us a totally different taste of Oman. It receives seasonal rainfalls and is dotted with fresh greenery especially during the months of June-September - this season is called the Khareef season and Salalah gets thronged by tourists to witness this.

From Salalah, we travelled daily to various amazing tourist spots. One such place is Mughsayl which is famous for its blowholes and limestone rocks that line its coastal areas. I found Mughsayl beach so beautiful that I went on to click several pictures from my Blackberry and decided to share them on this space. I hope you enjoy these shots followed by a recipe for the most pin-worthy snacks called Sesame Gold coins. Ooooof !!!! I am sorry :( .... We are talking Bread again but they are so impressive and zesty, that I am not able to take my eyes off them.

INGREDIENTS:

6 bread slices
1 tbsp Oil
2 potatoes peeled and coarsely mashed
Butter for spreading
Sesame seeds to sprinkle
1 onion chopped finely
1 carrot grated
1 capsicum chopped finely
1/2 tsp soya sauce
 1 tsp vinegar
1/2 tsp pepper
1/4 tsp chilli powder
Salt

HOW TO MAKE:

1)  Heat Oil in a pan, fry the onions and add the vegetables and cook for 2 minutes.

2)  Add the potatoes, soya sauce, salt, chilli powder, pepper and vinegar, then saute it for 2 minutes.

3)  With a cutter or sharp lid, cut out small rounds  about 1 1/2 " diameter of the bread.

4)  Butter both sides of each piece lightly.

5)  Spread potato mixture in a slight heap on the round piece of bread leaving edges clean. Press. Sprinkle the sesame seeds.

6)  Set Oven for 180 degrees celsius and preheat. Place gold coins on grill rack and bake for 12 minutes or till edge become crisp.

7)  Serve dotted with chilli garlic sauce.

RATING NOTES:

              DIFFICULTY LEVEL    :   Medium              
             RATING  POINTS         :    8/10

 

 

Cheesy bread bowls

We had a few Ho-Hum days to deal with and nothing could pep up my mood the last weekend. We have hit the month of June and that means we are talking of scorching heat, broiling sun and heavily humid weather. So it surely is a daunting task to even think of planning an outdoor trip or relaxing the evenings in the midst of nature's lap. To top this, the stifling heat has wilted us so much that we dread imagining that we need to deal with all this for at least 3 more months. Phew !!!

I yearn to at least spend the evenings listening to sweet chirping of little birds and enjoying the gentle breeze hitting my face and the rustling leaves combined with the chiming sound of the magical winds,gazing at the playful kids in the park - these are the best ways to relive myself off the stress that has built up during the tight & juggling weekdays.

So I have been in a "no elaborate cooking mode" to keep myself away from the warmth of the hob. But I chanced upon a few irresistible yummy morels and I decided that they should be tried no matter how high the mercury soars. The best thing about them is, you can prepare the topping with exciting flavors and twists, bake them or fry them topped with shredded mozzarella, olives and pepper — very versatile.

 

Well, we are talking Bread & Cheese again but this time it is something to deal with a real wow-factor that can appeal to all age-groups. I call them trendy, hip, chic and fabulous treats because they are delicious to eat and are a joy to look at. Bonus? They serve as a grab n go Snack and their toppings can be prepared in a myriad ways. Surely a crowd-pleaser.

Ingredients
 

5-6 white bread slices

Vegetable oil for frying

Chopped coriander for stuffing

Grated cheese for stuffing

Chilli flakes to taste

Salt to taste

Pepper to taste

1 tbsp. Green chilli and ginger paste

2-3 drops lemon juice

Tomato ketchup for garnishing

Shredded cabbage and mint leaves for garnishing

 

 

 HOW TO MAKE:
 

1)   Mix coriander, grated cheese chilli flakes in a bowl. 

2)  Add ginger chilli paste, salt and pepper according to taste. Add 2-3 drops of lemon juice to the mixture. 

3)  Soak the white bread slice in water for a second, drain out the excess water  and then  place a little stuffing in between of the bread slice. Collect all the ends of the bread slice and make it into a potli(sack shape) or balls. Keep 4 -5 potlis ready and in the meanwhile keep  little oil for heating. 

4) Once the oil is ready fry the cheesy potlis until they turn golden brown. Cut it into half garnish it with tomato ketchup, grated cabbage, pudina leaves. serve it hot.

 

RATING NOTES:

              DIFFICULTY LEVEL    :   Medium              
             RATING  POINTS         :    7/10

 

 

Oats Haleem

I have brought in here an exquisite meze of contrasting flavors that combine meaty vims in the form of a stew with the healthiest grain called Oats resulting in a classic combination of a scrumptious traditional dish.

The glory about oats are that they contain more soluble fibers than any other grain and are rich in proteins. And if your focus is to stay lean and fit, oats are an ultimate choice. So you can eat your way to longevity now.

If you want to wow your family & friends in your next gathering, you should be trying this supporting dish. It is just the right balance to eat healthily and is surely a keeper. So go grab a can of oats and jump start your day in vogue.

Haleem is generally an Arabic dish and is very popular in India & Pakistan also. It is made up of broken wheat, meat, lentils and spices. It tastes best when it is cooked slowly for a few hours resulting in a paste like constituency and blending the flavors of all the spices.

I have replaced broken wheat with oats to create a similar Haleem with little variation in flavor.

INGREDIENTS:

1/4 kg of  small pieces of boneless mutton
Onions       -      2 big (sliced)
Tomatoes   -      2 big (chopped)
Green Chilies -  6 - cut slanted
Curd          -       100 gms
Ginger garlic paste - 1-2 tbsp.
Turmeric powder - 1/4 tsp.
Chili powder       - 1 tbsp.
Coriander powder 1 tsp.
Whole Garam masala items - 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks
Salt - to taste
Oil - 1 cup
Food coloring/Saffron - a pinch
Oats - 250gms
Mint leaves (pudina) -1 tbsp.
Finely chopped coriander leaves - 1/4th cup
Red Masoor Dal (Red Lentil) - 1/4 cup
Chana Dal (Bengal Gram Dal) - 1/4 cup
Split Moong Dal  (Yellow Gram dal) - 1/4 cup

 

 

HOW TO MAKE:

1) Pressure Cook all the lentils and oats together till almost smashed.

2) Heat oil in a vessel, fry the onions in it till golden brown and crispy. Remove half of them in a separate plate and keep aside.

3) Add ginger-garlic paste in the remaining oil-onions that is getting fried in the vessel and then add the boneless mutton and continue to fry till the mutton changes its color.

4) Then add the spices and  powders and after sautéing them in the mutton mix, you can add curds and tomatoes and cook for 5-10 minutes till tomatoes are totally soft. Add salt to taste at this stage. Remove from heat and cool.

5) After cooling, grind this mixture roughly with the lentils and oats.

6) Transfer this ground mixture in the same vessel and garnish with mint leaves, green chilies and coriander leaves. Add the saffron/food coloring at this stage. Sprinkle the fried onions for garnishing. Give it a boil to maintain a proper consistency of the Haleem.

7) Serve Hot.

RATING NOTES:

              DIFFICULTY LEVEL    :   Medium              
             RATING  POINTS         :    7/10

Cheese Rolls

To be honest, I have abandoned my oven for baking purposes since almost a year. In fact, I have decide to replace it with a super-duper electric one because this oven is giving me very discouraging results in terms of baking and I always end up with flattened and solidified cake batter instead of it rising into a beautiful cake. Not only cakes, anything to do with baking is a big-time flop in my Kitchen.

Off late, I have been obsessed with Breads and Rolls. Whenever I am in a mood to look for recipes on the internet, I end up looking for Rolls or Sausages these days. I am dying to bake my own breads and buns, but I am sure my oven will play the spoiler role and put me into a spot to pledge never to bake again.

However, I was overwhelmed with a few pictures of rolls that required only shallow pan frying. They looked very tempting and the very next day, I found myself shaping them and frying the same for our breakfast .

Tasty and healthy, these rolls just get better when they're fresh from the pan. They are not glamorous, but they surely are the easiest alternative way for baking.          

INGREDIENTS:
         
1 cup grated Cheese

1/2 cup milk

2 small onions

1 capsicum/any vegetable of your choice

1 tsp salt

6 green chillies

Oil

1 tsp salt

400 gm bread

HOW TO MAKE:

1) Finely chop vegetables and ginger.

2) Slice and trim the bread. Mix cheese and milk to a smooth paste. Add vegetables and spread the mixture on the slices and roll the slices pressing edges slightly. 

3) Bask them with a little oil on both the sides .These can be deep fried/shallow fried or baked as desired. I shallow fried them.

 

RATING NOTES:

              DIFFICULTY LEVEL    :   Easy
              RATING  POINTS         :    9/10


** For baking, place in a buttered oven proof dish, brush lightly with butter and bake for 10-15 min at 150 degrees Celsius. Turn once to brown evenly on both sides.

** You can also use pastry sheets/bread dough from scratch instead of ready made bread and then bake them .

Corn Minestrone soup

We had a few weather disappointments in the last week with the forecasts showing the arrival of a storm and then the news coming in that the storm has weakened in the Arabian Sea and hence we would not get to see any rainfall. We have been longing for some rain since quite a while. With temperatures soaring to 45 degrees + sometimes, our outdoor life also has taken a back seat ever since summer has dropped in on us. So our only outings have been to shopping malls or restaurants other than long hours at our workplaces.

Well, amidst all this, I have been craving for some leisure days. By leisure days, I mean to have days when I can wake up at my own sweet time and still have nothing to do all day; not even going out and to just chill myself surfing the net or watching television. This is how I would describe a perfect weekend and it occurs very rarely- sometimes only once a twice a year.

Recently I ended up trying out a soup recipe. Now you may be wondering what's soup doing on my table in these hot summer days. I still have no idea as to what tempted me to make it, but all I can say is that I have been toying with another soup idea that will make its way too soon on our dinner menu.

INGREDIENTS:

1/2 cup corn kernels
2 mushrooms -sliced very finely
1/4 cup finely chopped carrots
1 tbsp french beans
1/4 cup potatoes
2 large tomatoes
1 tbsp butter
 2 tbsp chopped onions
Salt and pepper
5 cups water mixed with a seasoning cube

Garnish with 2-3 tbsp grated cheese

HOW TO MAKE:

1) Blanch the tomatoes in a microwave for 2 minutes and chop them fine.

2) Heat butter in a dish, add onions and saute for a minute, add the corn, carrots , potatoes ,mushrooms and french beans and cook for 2-3 minutes.

3) Add tomatoes, pepper, water and seasoning cube and cook for 8 minutes.

4) Remove and mash lightly and serve hot after garnishing.


RATING NOTES:

              DIFFICULTY LEVEL    :   Easy
              RATING  POINTS         :    9/10

Falafel Burger

With days getting busier for the next few months, quick-fix breakfasts are our only options. Without compromising on something nutritious, I prefer bread as my Number.1 ingredient for a speedy breakfast menu sometimes on very frenzy mornings.


 From French toasts to burgers and from bread rolls to sandwiches, bread genuinely acts as a welcome ingredient for a warm and healthy breakfast. Light, Lean and simple is how I would like to describe it.

This morning I woke up with an idea to use bread and while looking into the refrigerator, I found some mixed falafel batter. So I decided to fix a quick burger by making patties out of this batter and you can either deep fry or shallow fry them and assembling it with some fresh tomato rounds, lettuce leave, cheese slices and seasoned onions.

So what is this Falafel and what is its background?

Living in the Middle East, Falafels have become a regular part of our meals - all thanks to its easy availability here. They are made up of ground chickpeas with spices & herbs and is fried to form crusty balls or patties that can be either served as starters/snacks or with various types of breads as sandwiches, shawarmas or burgers. It is basically a traditional Middle eastern food.


I have included the basic recipe of a Falafel in a separate post.

So health-conscious folks, you can fearlessly choose this option of a Falafel Burger which is packed with some protein, carbos  & a little fat that can fuel your metabolism and boosts your energy to keep you active all day. If you still insist on not frying them, I am glad to inform you that Falafels can also be baked/grilled to reduce the use of fat in it.

Now get ready to bite into these juicy, tasty and protein-rich burgers.

INGREDIENTS:

 Burger Buns - 2
Onion - 1 small cut into rounds
Tomato- 1 small cut into rounds
Lettuce Leaves - 4
Cheese Slices - 2
Falafels - 2 flattened ones
Mustard sauce  to taste
Tomato Sauce to taste
Oregano - to sprinkle (optional)


HOW TO MAKE:

1)  Cut Burger Bun in 2 halves and place a falafel on top of one half.



2) Sprinkle some Mustard Sauce/tomato Sauce on the Falafel and place a cheese slice followed by a tomato round, onion round and a lettuce leaf.

3) Garnish with some Oregano seasoning.


RATING NOTES:

              DIFFICULTY LEVEL    :   Easy
              RATING  POINTS         :    9/10**

** Mustard Sauce has a tangy taste. So you can make it an optional ingredient if you want to keep your burger conventional tasting.

** You can also use Mayonnaise instead of Mustard Sauce as a variation of flavor.
 

 

Falafel

INGREDIENTS:

1 cup chickpeas soaked overnight in water
1 medium onion, roughly chopped
2 tablespoons finely chopped fresh parsley
1/3 cup finely chopped fresh coriander leaves
1 tablespoon chopped mint (around 10 leaves-optional)
1 teaspoon salt
4 cloves of garlic
1 teaspoon cumin powder
1 teaspoon coriander powder
I teaspoon red chilly powder
¾ teaspoon baking soda (Soda Bicarbonate)
¾ teaspoon sesame seeds (optional)
Vegetable oil for frying

HOW TO MAKE:

1) Drain the chickpeas from the water and grind them roughly in a blender along with all the above ingredients mentioned except oil, the herbs, baking soda and sesame seeds till it resembles bread crumbs.

2)  Mix them with sesame seeds and the chopped herbs and baking soda..

3) Cover and refrigerate for a minimum of 1 hour. This step in making the batter firm and for easy frying.

4) Make patties or balls out of this mixture and deep fry them in hot oil till golden brown.

5) Serve them with a yogurt dip or Tomato ketchup.

RATING NOTES:

              DIFFICULTY LEVEL    :   Easy
              RATING  POINTS         :    9/10**

An excited Comeback Post

 

 

I feel excited today writing this comeback post after almost 19 months. Looking back, time really flew but it still managed to cover several memorable events and experiences. Yet I could not help feeling guilty and sad neglecting this blog which truly had become a dear friend for more than a year and I did miss it all the while.

 

I visited it several times and wondered as to when I would get back to writing my heart out on the empty and inviting pages that it offers. I did not expect to take a break nor did I ever dream that I would neglect it this way. But life in the last few months had really taken me on a roller coaster ride and somehow the desire to write was left behind.

 

 

The indefinite break mostly got started because of a sequence of events ranging from changing jobs, to unexpected travels and finally the transformation of myself to becoming a Mum. Yes, a lot has happened and a lot has been learned and witnessed during this phase. Today with both my hands full, I bravely have tried to make this comeback and now it is quite interesting to see how far I will be able to make a  triumphant stride in carrying on with this beautiful blog.

 

As I write on this space, I feel quite nostalgic and my mind races back to the good old days when I used this as a daily haven to park my learnings and memories. Life today is so different since then and I find myself surrounded with new friends and people who I befriended only a year back. In fact, life has changed so much now with the entry of my little one and I cannot help but feel overwhelmed at the thought of the sequence of events that have brought me to this stage.

 

I excitedly look forward to make this blog regain its old shine and fill it up with my thoughts and practices. May be I will focus on my skills and of course not to forget, the recipes will surely make their way regularly on this space.

 

 

Pics pasted here are some of the orchids collection made by my dad at our home garden.