Qawami Seviyah

 Seviyah are the thin wheat noodles that are used in India and Pakistan predominantly during the month of Ramadan for sweets and breakfasts in general.

When we think of Seviyah...the main recipe which comes to mind is kheer or sheer khurma. This sweet I found today is so much better...Kheer being not one of my favorites

Qawami Seviyah (Thin Wheat noodles in milk and sugar syrup)

Qawami Seviyah

Ingredients:

1. 250 grams thin Vermicelli (Seviyan)
2. 1/4 Cup Clarified Butter (Ghee)
3. 1 Cups Milk
4. 1 tablespoon fresh lemon juice
5.  1 teaspoon rose water
6. 2 tablespoons each of  slivered almonds, slivered pistachios, desiccated coconut and raisins

Sugar Syrup

1. 1  Cup Water
2. 1 Cups Sugar

In a pan add all the ingredients of sugar syrup and cook until the sugar dissolves. Let simmer for 3-4 minutes and turn off the heat.

In an another heavy bottom pan add clarified butter (ghee) and add the dried fruit and toast it. Drain and set aside. In the same pan add vermicelli  and roast it until it turns brown in color. keep stirring so that they don’t burn.
Now add milk to the pan along with lemon juice, turn the flame to high and cook until the milk is absorbed.
Add to it the prepared sugar syrup and rose water. When it starts to bubble, turn the flame to low and cover with a lid. Cook until the milk is absorbed and vermicelli is cooked completely
Take out in the serving dish, sprinkle with nuts, desiccated and decorate with silver leaf
Enjoy

Blondies

 When you are craving something sweet and chewy but are out of chocolate...Blondies...

:)

The recipe originates form here

Blondies (Chocolate less Brownies...Blondies)

Blondies

Ingredients:

1. 6 oz unsalted butter melted 
2. 1 1/2 cup brown sugar
3. 2 large eggs  room temperature 
4. 2 teaspoons vanilla extract
5. 2 1/4 cups all-purpose flour 
6. 2 teaspoons cornstarch
7. 1/2 teaspoon  each of baking powder, salt
8. 2/3 cup chocolate chips white/regular

Preheat oven to 350F and line a 13x9 pan with parchment paper

Combine melted butter and sugar in a large bowl and stir well.

Add eggs and vanilla extract and stir until completely combined. Set aside.

In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.

Gradually stir dry ingredients into wet until completely combined.

Fold in chocolate chips if using.

Spread blondie batter into prepared pan and transfer to oven.

Bake on 350F for 25-30 minutes*** or until a toothpick inserted in the center comes out clean or with a few fudgy crumbs.

Allow to cool before cutting and enjoying

Zucchini corn cakes

This recipe is called a cake for lack of any other proper term. This is not a cake nor does it have sugar as an ingredient. But it turns out a bit sweet because of the natural sugars in corn

This is a great sports night snack

Zucchini corn cake (grilled corn and zucchini patty)

Zucchini Corn Cakes

Ingredients

1. 2 cups frozen corn thawed
2. 1/2 cup each of grated mozzarella cheese, bread crumbs
3. 11/2 cup grated zucchini (Squeeze some water out of it)
4. 1/2 -1 cup all purpose flour (Depending on how watery your zucchini and corn are)
5. 1/2 teaspoon each of salt and pepper or more to taste

Pulse the corn 5-7 times. Mix all the ingredients and divide it into 6-8 parts and make it into 1/2 inch thick patties and let it set in the fridge for 30-60 minutes. Heat a grill and grill on medium heat for 3-4 minutes in each sides

Let it cool a bit and serve 

Sweet Potato-Pecan Waffles

 Sweet Potato-Pecan Waffles

Ingredients

1. 1 1/4 cups all-purpose flour
2. 1/2 teaspoon salt
3. 2 teaspoons baking powder
4. 1 medium small sweet potato boiled and mashed 
5. 3/4 cup milk
6. 1/2-3/4 cup chopped pecans
7. 4 tablespoons melted butter
8. 3 eggs, lightly beaten
9. 1/4 cup brown sugar

Toast the pecans in a skillet over medium heat, stirring frequently, until fragrant and lightly toasted, about 5 minutes. In a small bowl, combine the flour, salt and baking powder, and whisk to mix thoroughly. In a larger bowl, combine the sweet potato, milk, butter, eggs and brown sugar, and whisk to mix. Add the flour mixture, and stir to combine. Add the pecans, and mix. Cook on a preheated waffle iron until browned. 

The actual recipe is here

Creamy Chicken Kale Soup

 This soup is super delicious and awesome for a cold winter night as it has a ton of garlic in it and very fast to make.

Creamy Chicken Kale Soup

Creamy kale and chicken soup

Ingredients:

1. 1 can cooked chicken breast separated with a fork
2. 2 cups kale chopped
3. 1 tablespoon olive oil
4. 1/2 cup sliced onion
5. 2-3 large pods garlic chopped
6. 1 medium carrot cubed
7. 1 celery stick cubed
8. 1/2 cup cream + 1/2 cup milk
9. 2 cups chicken broth
10. salt to taste 
11. 1/2 teaspoon fresh ground black pepper
12. 1/2 teaspoon red pepper flakes
13. Quick Ancient grains pack (optional)

In a pan heat the oil and fry the onions for 2-3 minutes. Add carrot and celery and cook for 5 minutes. Add garlic and stir well. Add all the other ingredients except pepper flakes and simmer for 10 minutes.

If using Ancient grains...add 1-2 tablespoons of them to a bowl. Add the soup and garnish with pepper flakes and enjoy

Coconut Carrot Chutney

 This chutney goes great with Raagi Idly and it is equally delicious with any dosa and other varieties of idli.

Coconut Carrot Chutney (Carrot and coconut accompaniments for Indian breakfasts)

Carrot coconut chutney

Ingredients:

1. 1-1/2 cup carrot peeled and chopped
2. 1/2 cup grated coconut dry/desiccated
3. 1 inch fresh ginger
4. 1/2 tablespoon oil
5. 1 teaspoon each of urad dal, chana dal
6. 1/2 teaspoon salt
7. 2 dried chillies
8. 1/2 cup tamarind juice

Heat the oil in a pan and fry the urad dal and chana dal for a minute. Add dried chillies and fry for 1 more minute. Add the carrot and salt and cover and cook for 5 minutes until carrot get tender. Add ginger and fry for 2 more minutes. Add coconut and mix well and set aside to cool.

Grind with the tamarind juice and adjust salt. 
Temper if you like and enjoy with idli

Raagi Idli

 Its seems like there is a fad going on in my family circle recently...everything Raagi. My extended family has been experimenting with Raagi batter making different foods with it. I made Raagi dosa, my cousin made Raagi idli. So, now it was my turn and here it is.

They were pretty yummy...especially with the Carrot Coconut Chutney I made. If you do not like coconut, here is just Carrot Cutney

Raagi Idli (Steamed cakes made of Millet and Lentils)

Raagi Idli

Ingredients:

1. 1 cup Raagi flour
2. 1/2 cup Urad Dal Flour
3. 1/2 cup Rice flour
4. 1/2-3/4 teaspoon salt
5. 1/2 teaspoon baking soda

Mix all the ingredients of the batter except Baking soda with 1-2 cups of water. The batter should be thicker than pancake batter. Set it in a warm place over night. (As this is winter in the North American continent...I leave it in the oven with the light on)

In the morning mix the batter and check for consistency. Add the baking soda and mix well. Add the batter to the idli molds and steam for 17 minutes. Let it rest for 10 more minutes. Enjoy with Chutney

Creamy chicken pasta

 This recipe would be great with the Fettuccine but yesterday I realized I barely ever get Fettuccine. I had different varieties of Veggie Pasta (...the reason all moms get it...sneak some veggies into your family's meal). Anyway, the dinner was great.

Creamy Chicken Pasta

Creamy Chicken Pasta

Ingredients:

1. 10 Oz Fettuccine or spaghetti cooked to package directions
2. 7 oz Canned chicken breast or substitute left over cooked chicken and 1/2 cup chicken stock
3. 1/2 cup heavy cream
4. 1/2 cup parmesan cheese
5. 2 big or 4 small cloves of garlic minced
6. 1 teaspoon Italian seasoning.
7. Salt and pepper to taste
8. 1/2 teaspoon pepper flakes
9. More cheese for sprinkling.
10. 1/2 tablespoon olive oil
11. 1 zucchini or yellow squash cubed
12. 1 cup fresh baby spinach and 1/2 cup peas (optional)

While the paste is boiling in a well seasoned water,  In a pan heat the oil and fry the vegetables for 2-3 minutes. Add garlic and fry for 1 more minute. Add the chicken and stir to combine. Add chicken stock and cream and cheese and stir to combine. Add the boiled paste and seasoning and pepper and mix well. Give it a taste test and add salt sparingly. If the dish seems watery cook for 1 minute more. The paste will absorb the liquid and turn more yummy.

Serve topped with pepper flakes and more cheese.