Azeema's handmade jewelry


Wednesday, April 20, 2016

Bengali shrimp with eggplants

The traffic has been getting worse by the day and today it took me 11/2 hours to get home. Anyway either it takes me 10 minutes or 100 minutes I have hungry mouths to feed and yummy shrimp dish is for dinner

Bengali shrimp with eggplant

  1. 1 large egg plant cut into medium cubes
  2. 1 large onion thinly sliced
  3. 1 tsp. garlic paste
  4. 4,5 green chilies slit lengthwise 
  5. 1 medium tomato coarsely chopped
  6. 15-20 medium sized prawns cleaned
  7. 1 tsp. turmeric powder
  8. 1 tbsp red chili powder
  9. 1 tsp. nigella seeds
  10. Coriander leaves
  11. Salt
  12. Sugar
  13. 11/2 tablespoons oil

Mix the prawns with turmeric powder, salt and keep marinated for 15 mins. Heat oil in a pan and fry prawns till they turn golden. Do not over fry the prawns.Otherwise they will turn rubbery. Remove and keep it reserved for later use. 

Take half of the fried prawns and make a coarse paste of it.

Temper the same oil with kalonji and wait till it splutters. Add sliced onions and green chilies to it. Fry on medium high heat till they turn light brown. Add turmeric and chili poweder to it. 

Add garlic paste and sauté for a while. Throw the eggplant cubes into the pan and mix well with spices. Add chopped tomato to it. Sprinkle salt and sugar to your taste and mix them well. 

Cook it covered till the eggplants become soft but not mushy and then add fried prawns along with the prawn paste and mix it well. Wait till the oil starts oozing out from the sides. Remove from heat and finish it off with freshly chopped coriander leaves.

Sunday, April 17, 2016

Iranian jeweled rice

In Los Angeles there used to be a Persian restaurant which was my husband's favorite favorite favorite. 

Today for some reason I got thinking about its lentil rice which was my favorite with lamb shanks. 

I cooked similar rice with lots of dry fruits and chicken drumsticks 

Persian jeweled rice ( rice with lots of dry fruits)

1. 6-8 chicken drumsticks 
2. 1 tablespoon each of olive oil and canola oil
3. 1 medium large red onion chopped fine
4. 1 teaspoon grated garlic
5. 1/2 teaspoon ginger garlic paste, saffron 
6. 1 tablespoon each of chopped walnuts, dates, cranberries, raisins, almond, chopped mint
7. 1 large carrot cut into match sticks
8. 1 lemon squeezed for juice
9. 1/2 cup lentils
10. 2 1/2 cup basmati rice

In a pan heat the oil and fry the onions on low flame for 10 minutes. Add ginger and ginger garlic paste and fry for a minute. Add drumsticks and fry for 10 minutes. Add 1 cup hot rice and cover and cook for 30 minutes
Add 1 cup hot water to lentils
After do minutes take the chicken out of the pan and add the rest of the ingredients and cover and cook for 20-30 minutes. Until the rice is cooked. Add the chicken back to the pot and enjoy.

Sunday, April 3, 2016

Seafood Gumbo

Gumbo at last... Aaaa how comforting it was I cant explain.
I have been wanted to taste gumbo forever but of course it has sausage in it and for us it's a no no 
But today I found chicken sausage with chicken casing. And I got a whole variety of seafood for the gumbo and yum yum yum... I can eat it for 3 days straight.

Seafood gumbo


Sunday, March 27, 2016

Mixed green puri with potato cannelloni bean curry

I have a colleague from central India and she makes some amazing puri and roti. Always so soft and delicious at lunch time.
      The other day she got some spinach puri for lunch and they were pretty yummy. So took a chance to make them on my husband's bday.

Mixed green puri ( deep fried wheat bread with mixed greens)

1. 3 cups wheat flour
2. 1 cup packed mixed green from a can of mixed greens
3.1/2-3/4 teaspoon salt
4. 1/2 tablespoon +oil for deep frying

Grind the mixed greens to a smooth paste. Add salt and the paste to the flor and 1/2 tablespoon oil and form into dough. Add little water at a time and make it into dough. Let it rest for 10-20 minutes.
Divide into 12-15 parts and roll into 4-6 inch diameter disks and deep fry. Enjoy

Potato and cannelloni bean curry
0. 1 medium small onion chopped fine
1. 2 medium large potatoes peeled and cubed small
2. 1 cup canned cannelloni beans
3. 1 tablespoon oil
4. 1/2 teaspoon each of cumin, fennel seeds, methi seeds, salt, chili power , turmeric.

In a pan heat the oil and add cumin, fennel and methi seeds and let them splutter...1-2 minutes. Add onions and fry for 5-7 minutes. Add potatoes and all the other ingredients except beans. Add a cup of water and cover and cook for 15 minutes.
Add beans and mix well. Add some water if neede. Cover and cook for 10 more minutes. Garnish with cilantro and enjoy with puri

Thursday, March 24, 2016

Sour cream dip for crackers

I got these crackers the other day which were delicious by themselves but I wanted to eat them with some dip and u started searching for some dip recipes and finally with some inspiration I made my own... And yum yum yum. The crackers started flying

Sour cream dip for crackers 
1. 1 cup sour cream
2. 1/4 cup El Paso hot salsa
3.1 tablespoon red hot sauce original
4. 1/4 teaspoon salt
5. 1/4 teaspoon pepper 
6. 1 medium garlic pod grated
7. 1/4 cup grated cucumber optional 

Mix all the ingredients to thoroughly incorporate them. Cover and chill until ready to be used. Enjoy with your fav crackers or chips 

Tuesday, February 23, 2016

Sukha murgh masala

Back in the G-olden days my mom used to make the most amazing dry chicken fry. So I went searching for the recipe as I was feeling nostalgic...but I did not find it .
So, I kept looking and I found another recipes and made it and it was dddddlicious. But fair takes some time to make this but rest assured, the results are finger locking good

Sukha Murgh Masala (Spicy Dry chicken fry) (SAY THAT 3 TIMES) 
Dry Chicken fry                                             

  1. 2 lbs or so whole chicken cut into 12 or more pieces
  2. 1 medium onion crushed (not a smooth paste but a coarse paste)
  3. 2 teaspoon ginger garlic paste
  4. 2 tablespoons plain yogurt
  5. 1 teaspoon each of salt, turmeric, chilli powder, coriander powder, cumin powder, garam masala
  6. 1/2 teaspoon mustard seeds
  7. few curry leaves
  8. 2 tablespoons oil
Marinate the chicken pieces with all the spices except garam masala and salt for 15 minutes. Add yogurt, crushed onions and ginger-garlic paste. Marinate in the fridge for 20 minutes atleast.
Leave it on the counter.
Heat oil in a non stick pan and add the mustard seeds and curry leave to it. Cover and let fry for a couple of minutes or until the mustard seeds start popping.
Add the chicken pieces with all the marinade and cover and fry on medium-medium low flame for 30-40 minutes or until the fry turns brown. Add the garam masala in the last 5 minutes and stir to combine. Serve with white rice and dal

Monday, February 22, 2016

Eggs benedict with yogurt sauce

I love eggs benedict with Hollandaise sauce but once I started looking at the recipe to make it at home, I backed off. The sauce is soooo super high in calories, so I went looking for a substitute sauce and ...I found a yogurt sauce recipe and I made it and ate it and yum yum yum

Yogurt sauce for Poached eggs
Eggs benedict
Yogurt sauce for poached eggs              

  1. 1/2 cup plain Greek yogurt
  2. 1 tablespoon fresh lemon juice
  3. 1 teaspoon each of horseradish sauce, boar's head delicatessen style mustard (optional)
  4. 1/4 teaspoon salt and pepper to to taste, turmeric, fresh dill (optional)
Mix them all together and set aside until ready to serve

Poach the egg.

Bring a pot of water to gentle boil. Crack an egg into a small bowl and drop it into the water by placing the small bowl touching the water and dropping the egg into the water. Poach for 6-7 minutes. Drain on a paper towel. Serve on a toasted English muffin topped with the yogurt sauce