Stuffed Chocolate Dates!!

Hey Peeps, I am back with a new bust of energy, all set to rock the blog-town. It’s been way   too long since i last posted. You might be wondering where the hell I vanished? May be on a vacation? No I have not been very lucky to enjoy summer vacation this year.

Last month I was on a spiritual-spree since it was the blessed month of Ramadan. Yes i am super greedy when it comes to blessing, and I don’t leave a single stone unturned. And more over I hardly did any cooking last month was enjoying the luxury of my moms kitchen. I am just not in mood to cook while I fast. After Ramadan it was the meet-eat-expand phase for those of you who are confused with my weird expression, It actually was the Eid time.

Eid is the festive time when Muslims all over the world celebrate. It actually marks the end of fasting through a generous feasting time (as-if-Ramadan was less of a feast).so we meet friends & family, feast together, increase our dress and waist sizes. The merrier time landed me on bed, I was invaded by some unwanted enemies called virus. However, finally after combating a battle which lasted couple of weeks I am back in shape and ready to share some mouth watering recipes with you

Meet my current favorites.. stuffed chocolate dates.A little twist to the normal dates.

Ingredients

• A dozen or two of any soft variety of dates.
•   200gm bar of chocolate
• 200gm bar of  white chocolate
• 1/2 a cup of colorful sprinkles

For stuffing

• 1/2 cup of mixed nuts grounded in coffee grinder.
• Tahina halava (can be found in most middle-eastern grocery shops)
• 1-2 tbsp butter

Method

1. Wash & de-seed the dates by sliding in the center along the length of the date.let it dry
2. Mix the nuts mixture with the butter by gradually adding the butter.till it reaches a pliable dough consistence.
3. keep an empty plate in freezer for 5-10 minute.
4. Now the stuff  half of the dates with a pinch of this mixture.and the rest with the halava.
5. In two separate bowls melt chocolate & white chocolate respectively.Either over a double boiler or in the microwave.
6. Now dip one end of the date in dark chocolate and let it rest over the frozen plate.It begins to harden and then dip the other end in the white chocolate.you can also dip it in the sprinkles before the chocolate hardens.
7. Transfer them to small paper cups and serve with a cup of coffee.

Beet-wholewheat muffins!!

Ramadan Kareem!

As many of us know, Muslims around the globe started celebrating Ramadan on August 1 2011.One of my favorite months of the Holy Calender.My super-delayed post says it all. I have been enjoying it.

Ramadan is a special month of the year for Muslims throughout the world. It has been set aside for acts of worship and fasting. It is a time for inner reflection, devotion to God, and self-control.

 Muslims think of it as a kind of tune-up for their spiritual lives. Ramadan is a very spiritual month that forces one to truly evaluate and purify all aspects of their life. The Morning Prayer or dawn marks the start of the fasting state which is to be broken at sunset with dates (iftar).The meal at the dawn is called Suhoor and the meal at sunset is called futoor or iftar.

 Traditionally, food consumed for suhoor and iftar are light, nutritious meals containing fresh fruits, vegetables, and meats.Since Ramadan is a special time, Muslims in many parts of the world prepare certain favorite delicacies during this month.

Food plays a big part in the celebration of Ramadan. However, it should not be mistaken as the month of feasting.So, this year I have decided to make it healthy, spiritual & productive Ramadan. I am going to stick to healthy cusine, churn out energetic food from my kitchen. My resolution for this Ramadan is to come up with delicacies that are light, nutritious and of course incredibly tasty at the same time, an ideal during Ramadan. Breads, soups, fresh fruits and vegetables are the perfect way to begin and end the daily fast. The recipe I share today is of Beetroot muffins.They are uber-healthy as they are whole wheat and are packed with the goodness of beetroot.Its deep, blood red color is  gorgeous and the cream cheese frosting is so addictive.

It is such a scrumptious dessert you actually forget you're eating your vegetables.

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Ingredients

• 1 cup whole wheat flour
• 1 cup shredded beetroot 
• 2/3 cup sugar.(I used stevia )
• 3 tbs unsweetened cocoa powder 
• 1 tsp baking powder
• pinch of salt
• 1/4-1/2 cup milk
• 1/4 cup butter 
• 1/2 tsp pure vanilla extract
• 1 eggs

Method

1. Preheat oven to 175 degrees Centigrade and  line your muffin tray with paper liners.(as usual i was out of liners,so,i lined with foil.)
2. In a mixer, combine  butter, sugar ,egg and vanilla. Mix in shredded beet. In a separate bowl, sift together your flours, salt, cinnamon, cocoa powder and baking powder.
3. Slowly add this dry mixture into your wet mixture.add milk gradually,keep a check on he consistency.Do not make it a very runny batter. Beat until combined.
4. Pour the cake batter into your muffin liner .Your liner should be at least 2/3 full. Bake in the oven for 20-23 minutes or until a skewer comes out clean. 
5. Cool on a wire rack.
6. Frost it with cream cheese frosting.Eat these red yummy monsters and moan!

 May you all experience a very fruitful and spiritually rewarding month!

 

Sesame & Oatmeal crackers!..100% healthy!!

Last night I realized that it had been quite a while since I watched a movie considering how much of a movie buff I am, it certainly was not a very pleasant news. Further,  to make matters worse I am on a sort of holiday ,visiting my parents, that means I should have doubled my proportion for the month.Before the guilt of missing my reel life would kill me.I instantly planned my matinee movie time, set my alarm & hit the sack, hoping for an early morning.

Therefore, today I woke up to an early ray of sunshine .As fresh as a daisy surprisingly just the way I had planned. I even indulged in the luxury of a decent breakfast (of course fixed by me!!). :)

Conversely, when all settled down to kick start my movie hour I noticed I am out of popcorns, what could be more awful than this? How on earth would I be able to enjoy my movie without munching pop corns as a matter of fact extra cheese was also planned.

How my dream of popcorns just popped away since now it was all in vain situation.So all I could think about at this moment was a replacement therapy. The word cracker in all its glory popped in my head. Great I thought its easy, not at all time consuming and also supper healthy as well. So here is the journey of  Sesame & oat meal crackers created in my kitchen. Enjoy it without fearing unhealthy carbs or feeling guilty!

Ingredients

• 1 cup whole wheat flour
• 1 cup oats meal
• 11/2-2 thsp sesame seeds
• salt
• 3-4 thsp olive oil
• 1/2 cup-1 cup water (for making a dough hence varies) 
• 1/8 tsp baking soda.

Method

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together the whole wheat flour, oats meal.baking soda and salt. Pour in the vegetable oil and water; mix until just blended.
3. On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. you can also do it in between two baking sheet or foil (i rolled them out placing the dough between to sheets of aluminum foil
4. Place dough on an greased baking sheet, and mark squares or bars out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt (i did not sprinkle salt as i do not like them salty)
5. Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers. 

•  You can make these crackers just about any shape you like. You can cut them into wide strips, thin ribbons, precise squares - or simply bake them off in big sheets. They go nicely with the cream cheese dip. I suspect they'd also be great crumbled over Caesar salad and can replace croutons in soups, or dive deep into  hummus.

This Recipe goes to Anyone can cook&Bookmarked Recipes - Every Tuesday Event.  WWC-Oats in the baking

Iftar nights 
   
Healthy Snacks

Stuffed Zucchini with yogurt sauce!

I am a non-vegetarian who absolutely adores veggies.I rarely indulge in an all meat meal,if in case I do which  is not quite often, a veggie side dish is a must.Whereas my mystery man is all about meat.A meatless lunch is by default  followed by a full fledged meat dinner.In fact a mere mention of veggy meal sets his expressions to "I-just-visited-my-dentist-look".So,i rarely go public about my veggie meals till its serving time.

Zucchini being one of my favorite veggie.I can have it in any possible way.Its such a versatile one.You can soup it ,cake it,stuff it or simply grill it.Rice stuffed zucchini is my all-time favorite.I can develop an appetite instantly.Just a mere mention of zucchini sets my mouth watering.Though i don’t have any nostalgic zucchini memories from childhood.In-fact, as a child i hatted veggies in general and could not even stand the mention of Zucchini.They were an instant appetite killer.But over the years my taste buds have changed, they have flipped to a healthier side.The perfect indicator of this change is that i have over grown the irrational fear of greens.

Zucchini is insanely good .It is loaded with useful amounts of folate potassium and vitamin A .Half a cup of zucchini also contains 19% of the recommended amount of manganese.It low in calories.

Ingredients

• Zucchinis 6-8
• 1 & 1/2 cup short grain 
• 1 large onion-chopped
• 4-5 thsp tomato paste
• 1 & 1/2 Thsp seven spices 
• 1 thsp dried mint
• 1thsp grounded cumin
• 1 thsp black pepper
• Salt as per taste
• 6 cloves garlic finely chopped
• 1/2 cup olive oil + 3 thsp

  For the sauce

• 1 cup yogurt
• 1 whole egg
• 1 chicken stalk cube 
• 2 thsp cornflour
• 1 thsp black pepper freshly grounded
• Juice of 1 whole lemon.

Method

1.  Wash zucchinis and cut green caps off. Core each zucchini with a coring knife. Save the insides, set aside.
2.  Mix rice,garlic,tomato paste,3 thsp olive oil ,onion & all the spices.
3.  Stuff the rice mixture into the cored zucchinis.Do not fill it till the top leave a little space,as the the rice   will swell up once cooked & we do not want it to pop out.
4. Make a mixture of 1/2 cup olive oil , juice of  1 lemon & 2 cups water.
5. In a deep pot place the zucchinis & the mixture.Cover the pot and let it cook on medium heat for 25 minutes.Do not open the lid till thn.
6. Check after 20-25 mins if the rice is done and the zucchinis are tender turn the heat off.If they are still hard let it cook for another 10 -15 mins.
7. Once done place the zucchinis on a flat plate & save the stock.
8. Take out half a cup of stock & add cornflour to it.Beat it to form a creamy mixture. 
9. In a sauce pan,on medium heat, add the rest of the stock and slowly stir it beaten yogurt.Season with salt & pepper.You can also add a cube of chicken stock for some added flavor.But make sure in that case you do not add salt.
10. Add egg and keep whisking it till the sauce starts to thicken.(approx 3-5 mins ).Be very careful at this stage if the mixture is not stirred continuously, it will curdle.
11. Now add the cornflour mixture stirring.As the sauce starts to thicken further,remove it from the heat.
12. Drizzle the sauce over the zucchinis and they are ready to be serve.

• The inside pulp can be added to minced meat or rice.Its adds a hint of flavor to plain rice.
• I used long grain basmati since i was out of short grain rice.Basmati rice is certainly not a good option.they break while mixing.

This post goes to Any one can cook ,Iftar moments hijri 1432, Full Plate Thursday, Savory Sundays & Food palette series black.

This post also goes to Iftar Nights.

Red velvet cake!

I wanted to bake a Red Velvet Cake since ever.Blame  it on my procrastinating behavior ,my efforts somehow got diverted to other mouthwatering attempts. Last week I finally gave in, as it was my dad’s birthday. Hence, without wracking my brain any further, I baked it.

Although the initial thought to hit my mind was of baking a cheese cake for the birthday since, dad is a huge cheese cake fan. Considering the fact that I already experimented with the cheese cup cakes last week. (The recipe will follow shortly) So here I found a good reason to try the red cake recipe now.

View me from old school of thought but I still cannot absorb the trend of cupcakes for birthdays. I have a very strong view for birthdays, for me a birthday is so incomplete without a cake. So, all you friends who are planning a birthday surprise, boxes of cupcakes...chuck it! Not a very good idea!! :) .I only like cakes on birthdays.I guess it has something to do with all the claps and blowing the candle and cutting cake drama.

 The striking appearance of this Red Velvet Cake was an instant crowd pleaser. The cake turned out to be one of my family’s favorite. It was such a dramatic looking, red soft mushy and was offset by the white frosting. I will definitely bake it again since, the recipe was simple and gave outstanding results.

But guys don’t wait to keep this for a special occasion, bake it tomorrow for the reason that, it’s good, and sometimes you need to make an ordinary day extraordinary.This cake will do just that. Trust me ;) 



Ingredients

Red velvet cake

•  2 1/2 cups (250 grams) sifted cake flour
• 1/2 teaspoon salt
• 2 tablespoons (15 grams) regular or Dutch-processed cocoa powder
• 1/2 cup (113 grams) unsalted butter, at room temperature
• 1 1/2 cups (300 grams) granulated white sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup (240 ml) buttermilk
• 2 tablespoons liquid red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon baking soda

Cream Cheese Frosting:

• 1 - 8 ounce (227 grams) cream cheese, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

Whipping cream frosting:

• 1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat)
• 1 teaspoon pure vanilla extract
• 1/2 cup (55 grams) confectioners' (icing or powdered) sugar, sifted

Method

1. Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans .(i took a heart shaped single pan). Set aside. 
2. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside. 
3. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
4.  In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour. 
5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.  
6. Working quickly, divide the batter  between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. 
7. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. 
8. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier. :)

Cream Cheese Frosting:

1. In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. 
2. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, whip until the frosting is thick enough to spread.
3. Add more sugar or cream as needed to get the right consistency. 

 

Whipped Cream Frosting 

1. In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. 
2. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.

Assemble the cake

1. With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers
2. Place one of the cake layers, top of the cake facing down, onto your serving platter.
3. Spread the cake layer with a layer of cream frosting.  Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. 
4. Frost the top and sides of the cake with whipped cream frosting.you can garnish the cake with sweetened or unsweetened coconut. 

• I made in a  heart shaped pan,since i did not have a round pan.and i used the cake crumbs to garnish again i was out of coconut.:)

This recipe is going to Sweet tooth Friday

 

Fruity Lemonade pops!!

With the soaring mercury levels and Mother Nature turning up the heat to full blast.I longed for something to cool off the steaming weather.

Something icy..Something fruity and totally soothing, the only thought I could gather to stop this craving was a refreshing lemonade pop. This Popsicle is slightly tangy & faintly sweet that is equal to freshness unlimited!. Perfect way to chill my afternoon on a summer day. It has all the goodness of fruits and looks to die for. The interesting fact is you don’t even need a Popsicle mold. Just use normal disposable glasses. I am set to beat the heat with these simple heat proof pops!!

 

 Ingredient

• Fresh fruits like..strawberries,blue berries,grapes ,kiwi slices
• Fresh mint leaves
• Lemonade

Method

1. Muddle a few mint leaves in lemonade.
2. Add fruits to the glass fill it half ,you can chop the fruits into big chunks or you can add whole fruits too.Do it the way you  like.
3. Pour lemonade in the glasses half way and place a stick in the center of the glass.
4. Cover it with the foil.Freeze it for a minimum of 3 hours.
5. After its frozen.Dip them in lightly warm water and take them out of the cups.Ready to be served.

Honey Glaze Potatoes !!

Since i try to keep a healthy diet,i deprive myself of the fried goodness on daily basis.However,once in while I do loose my cool & get swayed off by the temptatious oily goodness.I indulge and when i do, i make sure that the calories are worthy of my indulgence. 
Honey glazed potatoes is one yummy food which i often indulge in ..its a perfect mix of crispy thick fries covered with sweet tangy chili sauce and those sesame seeds..yumm!!...just add to the flavors.There is something completely addictive and magical about these potatoes.
Ever since i first tasted them I consistently craved for more, so I decided to take matters into my own hands and learn how to make my own.I tried various recipes.I had a rocky road of tons of trial & errors before i finally reached this one.

Ingredients

• 3 medium potatoes - peeled and quartered
•  water - to cover potatoes
• 1 tsp Salt
• 1 tsp chilli sauce
• 2 tbsp honey
• 1thsp ketchup
• 2 thsp Sesame seeds
• 1 cup flour

Method

1. cut the potatoes longitudinally as in  french fries.Cover it with water and add salt to it.Now microwave it on medium heat for 5-6 minutes or till its half done.take care it should not be very soft and tender.
2. Drain the fries once done.Leave them aside for 10-15 minutes.
3. Roll the fries in the flour & sieve the excess flour .
4. Heat oil in a wok on medium heat or you can even do this in a fryer.Fry potatoes till golden brown.
5. Once the fries are done drain them on a paper towel.Meanwhile,in another wok add 1 thsp of sesame seeds and saute until toasted.Make a mixture of honey ,ketchup & chili sauce.
6. Add oil ,wait till it is slightly heated,add the sauce mixture.Tip in the fries.Mix well till all of the fries are coated with the sauces. Dish out.
7. Garnish with the remaining roasted sesame seeds.

• You can also add spring onion to the glaze & also use it to garnish.Frozen fries can also be used.

This Recipe goes to the event hosted by Saras's Kitchen ,Signature Recipes.