Azeema's handmade jewelry


Tuesday, February 9, 2016

Quinoa kheer

The other day I was on a health shopping spree and u got a whole pound of quinoa. I was planning to eat it for dinner every night on, need less to say the packet was sitting one my counter unopened for 10 days :)

And then some good news on my professional side and I want to make some sweet and I thought I had some boxed mix for rasmallai and I was wrong . And hence the search for a recipe and stumbling upon this kheer/phirni/payasam/pudding etc with quinoa. It was delicious. Everyone loves it. So give it a try.

Quinoa kheer(Rice pudding without rice and with quinoa...indian style)

1. 1/2 cup quinoa
2. 2 cups milk
3. 1 tablespoon condensed milk
4. 1/4-1/3 cup sugar or sweetener
5. 1 pinch saffron
6. 1/2 teaspoon rose water or cardamom 1
7. 1 teaspoon each of slivered almonds and raisins fried in 1 teaspoon butter (optional)

In a heavy bottomed pan bring the milk with quinoa to a boil and simmer for 10-12 minutes. Add sugar and simmer for 10 more minutes. Add the rest of the ingredients and serve hot/ room temp or cold

Roasted cauliflower hummus

Hummus is great but plain hummus can get pretty boring quite quickly. So I am always looking to make hummus with different flavors. So I found this recipe for roasted cauliflower hummus and I served it with chips on the game day... Serving with pita chips would greatly be appreciated

Roasted cauliflower hummus

1. 2 cups or about 1/2 medium sized cauliflower cut into florets
2. 2 tablespoons olive oil
3. 1 cup or 1/2 can chick peas
4. Salt and pepper to taste
5. 2 large or 3 medium garlic pods
6. 1 tablespoons fresh lemon juice 
7. 1/2 teaspoon Rosemary (optional)
8. 1 tablespoon roasted sesame seeds or tahini

Heat oven to 400 degrees. Mix the cauliflower with 1 tablespoon olive oil salt and pepper and 2 garlic pods and roast for 20 minutes. Turn once around 10 minutes. Let cool a bit

In a blender blend all the ingredients along with the roasted cauliflower to a smooth paste. Serve with your fav pita chips

Sunday, February 7, 2016

Yaya's tomato balls

I was watching the "carnival Eats" program on tv and I don't remember which state's fair it was but one of the most popular item there was Yaya's tomato balls and they seemed pretty interesting . And it was the perfect occasion today...the 50th super bowl.

One great super bowl dish. It was super yummy

Tomato balls ( tomato balls with bread crumbs)

1. 2 Roma tomatoes chopped
2.2-4 medium mushrooms chopped ( optional)
3. 1/2 teaspoon salt and pepper
4. 1 heaped tablespoons all purpose flour
5. 1 teaspoon garlic powder
6. 1-1.5 cups bread crumbs ( I used home made wheat bread crumbs)
Oil for deep frying

Mix all the indri ends with a light hand until you cN make balls 1-1.5 inches in diameter .

Heat oil in a deep pan and fry the balls for about 4-5 minutes. Serve with tatziki

Saturday, January 23, 2016

Chana zoom garam

Chana zoor garam baabu mein kaaya Chana joor garam

Today is such a cold evening and I was craving something spicy and hot and I haven't made this in ages

Chana zoor garam ( dry spicy chickpea snack)


1 Cup Boiled Chickpeas(black)
1/2 Cup Finely Chopped Onions
1 tsp Black Salt
1/4 tbsp Lemon Juice
1 Green Chillies Finely Chopped
1-2 tsp Red Chilli Powder
1/2 tsp Chaat Masala
1/2 tsp Salt
1/2 tbsp Oil for frying
Few leaves of Corriander leaves
A few strands of freshly shredded Coconut

Soak the dried chickpeas over night and drain them. Use a rolling pin to break up atleast half of the chickpeas.

Heat the oil in a pan and fry the chick peas for 5-7 minutes. Mix all the ingredients together and enjoy hot with a blanket on your lap and favorite show on TV ��

Friday, January 15, 2016

Southwestern roll

So, this was before Christmas and I went to attend one of neighbor's kids' birthdays and it was a huse family gathering. My neighbor's sis-in-law was there and she made these amazing egg rolls that I devoured. They were just super delicious to pass on.

Ofcourse the recipe is from food networks website and if you have read any of my posts you would know that I never made any recipe exactly. I HAVE TO CHANGE IT

With my Christmas potluck party just days away, I decided that these will be my contribution. And boy oh boy, they flew off the plate like they have wings. You need some effort to make them but the results are a whole lot of compliments

South Western Eggrolls (Eggrolls with black bean filling)

South Western Eggrolls
  • Nonstick cooking spray
  • 1 1/2 cups shredded Mexican blend cheese
  • 2 cups frozen corn, thawed
  • One 15-ounce can black beans, rinsed and drained
  • 1/2 of canned chopped spinach, squeezed of all the water
  • 2 tablespoons pickled jalapenos
  • 4 scallions, chopped
  • 1 teaspoon each of ground cumin, coriander
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons kosher salt
  •  2 tablespoons plain cream cheese softened
  •  2 tablespoons chopped cilantro
  • One 16-ounce package egg roll wrappers
  • 1 egg, slightly beaten
  • Dipping Sauce:

  • 1  clove garlic, minced
  • 1 tablespoons pickled jalapenos, 
  • 1 cup loosely packed cilantro leaves and stems, finely chopped
  •      1 small ripe avocado or 1/2 if big avocado, 2 tablespoons freshly squeezed lemon juice, 1/2 teaspoon salt, 1 tablespoon chopped mint

    For the egg rolls: Preheat the oven to 425 degrees F. Spray a rimmed baking sheet generously with cooking spray.
    In a large bowl, combine all the ingredients and Stir together, making sure to break up the clumps of spinach.
    Have a small bowl of water ready for moistening your fingers.
    Lay one egg roll wrapper out on a work surface and moisten the edges with your finger. Scoop 1/4 cup of the filling into the center of the wrapper; mound into a 1-inch wide log arranged diagonally across the wrapper, with about an inch of space to the corners. Fold the corners over the filling, gently pressing down on either side to secure the fold. Then, starting at one of the unfolded corners, gently but firmly roll up the egg roll. Place on the prepared baking sheet and repeat until all of the filling has been used.
    Brush the tops and sides of the egg rolls generously with beaten egg. Bake until golden brown all over, 15 to 20 minutes.
    For the dipping sauce:  In a food processor grind all the ingredients into a smooth paste. The consistency should be thick enough to stick to the back of the spoon. It is a dipping sauce afterall.

Thursday, January 14, 2016

Dry indian broadbeans curry

My daadi ammi- grand ma used to have indian broad beans in our garden. When in season we would have so many of them with so many plump seeds yum yum and then she would save some of the best ones for the next season
The frozen ones have nothing in Camparison in taste with those fresh home grown beans.

But immigrants always miss the taste of home

Today's yummy delicious curry is dry and best served with khatti dal and steaming hot rice

Indian broad bean curry ( indian beans fried with sesame and coconut powder)
Chikkudu kaaya vepudu


  1. 1 lb sem ki phalli aka chik kudu kaaya aka Indian broad beans
  2. 2 table spoons oil
  3. 1/2 teaspoon each of mustard seeds, urad dal, salt, turmeric
  4. Few dried red chillies
  5. Curry leaves

Dry roast

  1. 1 teaspoon cumin, coriander seeds
  2. 1 table spoon sesame seeds
  3. 1 heaped teaspoon dry coconut
  4. 2 garlic cloves

First roast the sesame seeds, cumin seeds, in a slow flame, in this add garlic, add coconut and roast for 2 more minutes. then make coarse powder.
Heat oil in a pan add mustard seeds and urad dal when mustard seeds is splutter, add curry leaves and dried chillies. Fry for a minute. Add chopped beans and turmeric powder and salt. mix it well put the lid on and cook till the beans are tender, about 20 minutes.
Add made masala powder, stir to combine and garnish with cilantro
Serve with ghee and hot rice like I did ��

Monday, January 11, 2016

Gobi paneer masala

So...I was looking through my fridge and not much left in there, but I saw a Cauliflower and hence the hunt for the recipe. It turned out to be pretty spicy and delicious

Gobi Paneer Masala (Spicy Cauliflower with Indian fresh cheese)

Gobi Paneer Masala

  1. Paneer   1/2 cup 
  2. Cauliflower/Gobi    1 and 1/2 cup( cut in to small florets)
  3. 1 medium Onion (finely chopped)
  4. Tomato   1 finely chopped
  5. Ginger garlic paste    1 teaspoon
  6. Cilantro    2 tbsp (finely chopped)
  7. 1/2 teaspoon red chilli powder    
  8. Pav bhaji masala     1 teaspoon
  9. 1 heaped teaspoon Kasoori Methi   crushed
  10. Tomato sauce    1 tbsp
  11. 1/2 teaspoon Salt   
  12. Oil   1 tbsp
  13. Jeera/cumin seeds    1tsp
In a pan heat the oil and fry the cumin till they start to splutter. Add onions and fry till they become translucent. Add ginger garlic paste and fry for a minute. Add tomatoes and cook till they become pulpy. Add the spices and mix well. Add the cauliflower pieces and cover and cook for 10 minutes. Add paneer and 1/2 cup water and cover and cook for 5 more minutes. Add kasoori methi and tomato sauce and mix well and cook for 5 more minutes. Garnish with cilantro and enjoy