Middle Eastern Saffron Rice

Tags

30 minutes or less, Blogging Marathon, Middle Eastern, Rice Recipes

This Middle Eastern Saffron Rice is a flavoured rice from the Middle East. Saffron and other spices with lots of butter can be served with Za’atar spiced cauliflower or meat.

Sending this recipe over to our Blogging Marathon #110, week 3, day 1 under “Let’s pack to the Middle East” theme.

Preparation Time : 5 minutes

Cook Time : 30 minutes

Serves : 3-4

Ingredients:

Butter : 4 tablespoons

Onion : 1 medium diced

Garlic : 3 cloves minced

Basmati Rice : 1 1/2 cups

Cumin : 1 teaspoon

Saffron : 10 strands

Ground Cinnamon : 1/2 teaspoon

Turmeric: 1/2 teaspoon

Salt : 1 1/2 teaspoons

Ground black pepper : 1/2 teaspoon

Water : 2 1/2 cups

Method:

Take rice in a bowl and wash it 4-5 times until most of the starch is gone.

Heat butter in a pan, add onions and sauté for 3 minutes until they are translucent.

Add garlic, all spices, rice and sauté for 3 minutes.

Add water, stir, close lid and cook for 20 minutes until the rice is completely cooked. Turn off the stove and let it rest for 5 minutes before fluffing it and serving.

 

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Yogurt Parfait

Tags

Blogging Marathon, snacks

This yogurt parfait works well for breakfast, snack or even a desert. It’s made with yogurt, blueberry slush, fresh blueberries and granola.

Sending this recipe over to our Blogging Marathon #110, week 2, day 3 under anything to snack on category.

Preparation Time : 5 minutes

Serves : 1

Ingredients :

Cold Yogurt : 1 cup beaten

Blueberry slush : 2 tablespoons

Fresh blueberries : 1/4 cup

Granola with nuts : 2 tablespoons

Method:

In a glass jar, add 1/2 cup yogurt, 1 tablespoon, 1/8 cup fresh blueberries, 1 tablespoon of granola and repeat the layers in the same order topping off with granola and more fresh blueberries.

Serve immediately.

 

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Amaranth Mix Namkeen

Tags

Blogging Marathon, snacks

This Amaranth mix namkeen is a healthy and yummy snack that is made with puffed Amaranth seeds, small poha, masoor dal, cashews and spices. It makes a perfect snack for tea time and after school.

Sending this recipe over to our Blogging Marathon #110, week 2, day 2 under category Anything to snack on.

Preparation Time : 5 minutes

Cook Time : 5 minutes

Makes : 2 cups

Ingredients :

Puffed amaranth seeds : 1 cup

Small poha : 1/2 cup

masoor dal : 1/4 cup

Cashews: 1/3 cup

Raisins : 1 teaspoon chopped

Curry leaves : 2 sprigs

Pink Himalayan salt : 1 teaspoon

Red chilli powder : 1 teaspoon

Method:

Heat 2 teaspoons of oil in a pan, add curry leaves, cashews, salt, red chilli powder and toss well for 1 minute. Add rest of the ingredients and toss well. fry for 2 minutes until they are crunchy.

Let the mixture cool completely before storing in a air tight container.

 

 

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I – Iced Golden Drink

Tags

30 minutes or less, Blogging Marathon, drinks

This Iced Golden Drink is inspired by the Starbucks new drinks that were launched as part of their annual spring menu. Looking at the ingredient list of the “Iced Golden Ginger Drink”, I loved turmeric being added. It’s a natural anti-biotic and so many more health benefits. So, I made the drink guessing the measurements and kids loved it. Now, I can’t wait to taste the Starbucks drink.

So, I kept aside the post I made for letter I and posting this delicious drink that has so many health benefits especially with all the sickness that’s going around.

Sending this recipe over to our Blogging Marathon #110, week 1 day 3 under A to Z 30 minutes or less recipes.

Preparation Time: 5 minutes

Making Time : 2 minutes

Serves : 2

 Ingredients :

Coconut milk : 400 ml (1 can)

Pineapple puree : 3 tablespoons

Maple syrup : 2 tablespoons

Vanilla extract: 1/2 teaspoon

Ground cinnamon : 1/2 teaspoon

Ground Ginger : 1/2 teaspoon

Turmeric : 1 1/2 teaspoons

Method :

Take 2 glasses, add ice and pour 1/4 cup of coconut milk in each glass.

Take the rest of the ingredients in a small blender along with a 1/2 cup of ice and pulse few times to mix the ingredients.

Pour the drink into the glasses and serve immediately as the spices will slowly settle down to the bottom.

 

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H – Hawaiian Pizza

Tags

Baked Foods, Blogging Marathon, pizza

Hawaiian Pizza has a sweet and savoury flavours mixed in. Traditional mix of tomato sauce is used as the base in making this pizza and topped with cheese, pineapple, and ham. It was created by a a chef named Sam Panopoulous at a restaurant located in Ontario, Canada in 1962. He chose the name Hawaiian after the brand of canned pineapple he used.

I made a vegetarian version so, I added jalapeño instead of ham. Sending this recipe over to our Blogging Marathon #110, week 1 day 2 under A to Z 30 minutes or under recipes.

Preparation Time : 5 minutes

Bake Time : 15 minutes

Serves : 2-3

Ingredients :

Pizza Dough : 1/2 this recipe (you can use store bought dough)

Fresh Tomato Marinara Sauce : 4 tablespoons (Any pizza sauce can be used)

Pineapple : 1 cup diced

Jalapeños : 1/4 cup sliced

Shredded Mozzarella cheese : 1/2 cup

Shredded cheddar cheese : 1/4 cup

Method :

Pre heat the oven to 500 degrees F.

Take a pizza pan, add few drops of olive oil and brush the entire pan. Take the pizza dough, flatten it to cover the pan and form the edges. Make impression in the middle with your fingers.

Add pizza sauce and smear it all over the pizza. Add Pineapple pieces and Jalapeños. Add both cheeses and bake it for 14-15 minutes.

Remove the pizza from the oven and let it sit for 5 minutes before slicing. Serve immediately.

 

 

 

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Roasted Red Pepper Hummus

Tags

Blogging Marathon, dips, spreads

Roasted Red Pepper Hummus is a dip or spread made with cooked and mashed chickpeas, roasted red pepper, garlic, cumin seeds, lemon juice and Tahini. It’s a popular Middle East and Mediterranean dish but is famous internationally.

Roasted red pepper adds a lot more flavour to the hummus. The color is really inviting. The red pepper can be roasted in the oven, grill or stove top. I just simply roasted it on the stove top which is a time saver yet we get the smoky flavour. Canned chickpeas can be used to speed up the process. Taste in using canned chickpeas and soaking/cooking chickpeas is really negligible.

Sending this dish over to our BM #109, week 4, day 3 under Dips and Spreads category.

Preparation Time: 10 minutes

Cook Time : 10 minutes

Makes : 2 cups

Ingredients :

Soaked and cooked chickpeas : 1 1/2 cups (can use canned chickpeas)

Roasted red pepper : 1 chopped finely

Garlic Cloves : 3 minced

Tahini : 2 tablespoons

Olive oil : 1/4 cup

Lemon : 1 juiced

Cumin : 1 teaspoon

Chickpea liquid : 1/3 cup

Salt : 3/4 teaspoon

Method:

Wash and clean the red pepper, rub some oil and roast it over high flame on the stove. Once it’s charred, take it off the heat. Let is cool a little, wash it to get rid of the burnt skin and chop finely.

Add all the listed ingredients in a food processor or blender jar and blend till smooth.

Serve with pita chips or fresh veggies. Hummus can be refrigerated for upto a week in a airtight container.

 

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Hummus

Tags

Blogging Marathon, dips, spreads

Hummus is a dip or spread made with cooked and mashed chickpeas, garlic, cumin seeds, lemon juice and Tahini. It’s a popular Middle East and Mediterranean dish but is famous internationally.

Sending this dish over to our BM #109, week 4, day 2 under Dips and Spreads category.

Preparation Time: 10 minutes

Cook Time : 10 minutes (if using dried chickpeas)

Makes : 1 1/2 cups

Ingredients :

Soaked and cooked chickpeas : 1 1/2 cups

Garlic Cloves : 3 minced

Tahini : 2 tablespoons

Olive oil : 1/4 cup

Lemon : 1 juiced

Cumin : 1 teaspoon

Chickpea liquid : 1/3 cup

Salt : 1/2 teaspoon

Method:

Add all the listed ingredients in a food processor or blender jar and blend till smooth.

Serve with pita chips or fresh veggies. Hummus can be refrigerated for upto a week in a airtight container.

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Guacamole

Tags

Blogging Marathon, dips, spreads

Guacamole is an avocado based dip, spread or salad originates from Mexico. It has become a popular dish in International and American cuisine apart from Mexican cuisine.

Made this dish as part of our BM # 109, week 4 day 1 under Dips and spreads category.

Preparation Time: 10 minutes

Makes : 1 cup

Ingredients:

Ripe Avocados : 2 peeled, pitted and mashed

Lime : 1 small juiced

Salt : 3/4 teaspoon

Garlic : 2 cloves minced

Tomatoes : 2 small chopped finely

Onion : 1/2 cup finely chopped

Cilantro/ Coriander : 2 tablespoons finely chopped

Method:

In a medium sized bowl, add all the ingredients and mix well to combine.

Serve with some tortillas and refrigerate the left over in an air tight container for upto 2 days.

 

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Simple Greek Salad

Tags

Blogging Marathon, Greek dishes, Salads

Traditional Greek salads are simple with few ingredients, super fresh and delicious. This salad is the one that’s made with ripe tomatoes, cucumbers, bell peppers, onions and creamy feta cheese. No special dressing is needed for this salad, some extra virgin olive oil and red wine vinegar does the magic.

Sending this recipe over to our BM#109, week 3 day 3 under Countries by Alphabet where I’m doing Greek Dishes. Check my other Greek Dishes here

Greek Zucchini Salad

Spanakopita (Greek Spinach Pie)

Preparation Time:10 minutes

Serves : 2-3

Ingredients:

Ripe juicy Tomatoes : 4 medium diced

Cucumber : 1 large or 4 small diced

Bell peppers: 1sliced

Red onion : 1 medium diced

Black olives : 1/4 cup

Green olives : 1/4 cup

Extra virgin olive oil : 3 tablespoons

Red wine vinegar : 1 tablespoon

Dry oregano : 1/2 tablespoon

Feta cheese : 100 grams do not crumble

Salt and pepper to taste

Method:

Add all ingredients except Feta cheese into a large bowl and toss well to combine.

Once the salad is transferred to a salad bowl, add the Feta cheese blocks on the top and season with fresh ground pepper.

Serve immediately.

 

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Spanakopita (Greek Spinach Pie)

Tags

Baked Foods, Blogging Marathon, Greek dishes, side dishes

Spanakopita is a famous Greek Pie. It’s flaky on the top with a delicious spinach, feta cheese filling. Pastry sheet gives a nice crispness to the dish. This can be served as a side dish with meat or a main dish with some salad.

I called a friend when I chose to do Greek dishes as she always made her family Greek dishes for potlucks. She shared me this delicious recipe.

Simply replace egg with flax meal to make this a vegetarian dish. (1 tablespoon flax meal and 3tablespoons water for each egg)

Sending this recipe to our BM #109, week 3 day 2 under Countries by Alphabet where I’m doing Greek dishes.

Preparation Time: 2o minutes

Cook Time : 1 hour

Makes : 6 pieces

Ingredients:

For the Crust:

Puff Pastry sheet : 1 package thawed

Extra virgin Olive oil : 1/2 cup

For Filling:

Baby Spinach : 2 cups

Parsley : 1 cup finely chopped

Onion : 1 large finely chopped

Garlic : 2 cloves minced

Extra virgin olive oil : 1 tablespoon

Eggs : 3

Feta Cheese: 1 1/4 cups crumbled

Salt and pepper to taste

Method:

Preheat the oven to 325 degrees F.

In a large bowl, add all the ingredients listed under for filling and mix well to combine.

Unroll the pastry sheet, roll it a little. Line a baking pan with parchment paper and place the pastry sheet in the pan, apply olive oil generously, evenly spread the filling over the sheet. fold rest of the sheet and cover the filling.

Gently press the sheet to close the edges. Bake for 1 hour or until the crust is golden. Let it rest for 5 minutes before cutting.

Serve immediately. The left overs can be refrigerated for 2-3 days.

 

 

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