Dates Chocolate Rugelach , a Pastry for Peace

Too many tears have flowed. Too much blood has been shed. All of us have a responsibility to work for the day when the mothers of Israelis and Palestinians can see their children grow up without fear; when the Holy Land of three great faiths is the place of peace that God intended it to be; when Jerusalem is a secure and lasting home for Jews and Christians and Muslims, and a place for all of the children of Abraham to mingle peacefully together as in the story of Isra, when Moses, Jesus, and Mohammed (peace be upon them) joined in prayer. - President Obama

Can food bring people together?.Evidently it does ,irrespective of our faiths and beliefs who can resist these delectable pastries?.In short food brings joy ,mends relations and fosters love.

Pastries for peace is a food event organized by Rosa of Rosa's Yummy Yums to bring peace in Middle East through the most loved "Pastries".4 days past the deadline of the event,I'm late in making the post,but I'm hopeful dear Rosa would accept this late entry.

Coming to the pastry I fell in love with instantly,the Rugelach.These morsels of love are a traditional treat for Rosh Hashanah, the Jewish New Year.Made with cream cheese , butter and fruity filling these are totally addictive.I use the naturally sweet dates combined with dark chocolate and cocoa,these are not overwhelmingly sweet,the crust is melt-in-the-mouth delicious despite cutting down on half the butter and using lower fat cream cheese.A perfect treat for any holiday.

Recipe adapted from CIA Culinary Intelligence

Ingredients
2 cups whole wheat pastry flour(or use fine ground wheat flour)
8 ounce low fat cream cheese, at room temperature
4 tablespoon unsalted butter, at room temperature
1/4 teaspoon kosher salt

For the filling
6-8 medium Soft Dates(or use a cup of any fruit preserve)
1 teaspoon unsweetened Cocoa powder
1/2 cup dark chocolate,chopped
1/2 cup toasted pecans or walnuts
1/2 teaspoon ground cinnamon

Method
Make the Dough
Sift the flour and salt into a bowl and set aside.
In a stand mixer fitted with the paddle attachment or a food processor, cream together the butter and cream cheese on medium speed, about 2 minutes. On low speed, mix in the sifted dry ingredients(flour mixture) until just combined. Scrape down the bowl as needed to blend evenly. Wrap the dough tightly and chill until firm, 15–20 minutes.
On a lightly floured surface, roll the dough to an even thickness of 1 inch and fold in thirds, like a letter. Wrap the dough and let it rest for at least 1 hour and up to overnight in the refrigerator.
To make the filling
Combine the toasted nuts,cinnamon and chocolate, if using, in a food processor and chop, pulsing the machine on and off, until an even, coarse paste forms.Add the dates and blend until well combined.
Shape and Bake
Preheat the oven to 375°F. Lightly spray cookie sheets with cooking spray or line them with parchment paper.
Divide the dough into 4 equal pieces and roll each into a 10-inch round. Spread one-fourth of the filling over each round,then cut each into 16 or fewer wedges depending on the size of the pastry desired. Roll the wedges up starting with the wide end.
In batches, bake until the cookies are a light golden brown, rotating the pans as necessary to bake evenly, 25–30 minutes. Transfer to wire racks and cool completely before serving.



Posted earlier Kunafa, the Sweet Arabic pastry ,is also an entry for Pastries for peace.

Kachchi Lamb Biryani...Hyderabadi Ishtyle!

The aroma of finest spices,flavor of fresh herbs,elegance of fragrant basmati rice and tenderness of succulent meat ,make biryani the most glorified dish of the city of Hyderabad.No daawat(party) is complete without this phenomenal Biryani.

Biryani derived from the Persian word beryan meaning fried or roasted is prepared with variety of meat and seafood in South Asian and Arabic Cuisines.A common and easy method is to bring together cooked meat and rice("Pakki biryani").A more enticing biryani is the "Kachchi" Biryani were the spiced meat and rice are cooked together.I for one started with variety of Pakki Biryanis until last Eid I mustered the confidence to prepare the "Kachchi" Biryani Hyderbadi style.Keeping in the mind the essentials from the expert cook I have known in my khaandan(family),the attempt was rewarding and I'm glad to be sharing the secrets of the perfect biryani :

*Use a meat tenderizer to quicken the cooking process of meat.Papaya is considered the best natural tenderizer.Marinating overnight is also effective in tenderizing the meat.
*As the cooking time is over an hour its important to choose a heavy bottom wide skillet to prevent any burning.
*Marinate the meat for at least 3-4 hours.
*The lid of the skillet should be a good fit.Use the dough seal for the lid of the skillet to let the flavors infuse completely.To make the dough seal mix a cup of wheat flour with water enough to form a firm dough.Use this dough to tightly seal the container.

*Rice should be cooked just partially(al-dente) with a bite to it,before layering on meat.Also choose a good quality basmati rice.Don't go for cheap brands.
*The layering of meat and rice should be prompt.Do not allow rice to cool.
*And finally use fresh ground spices and herbs for the most flavorful biryani
*I also add some spice sauteed vegetables although not authentic.

A quick video lesson from Bade Miya,who has been cooking biryani as long as he can remember.


Recipe
Serves 4
Ingredients
4 cups (1/2 kg) Long grain Basmati rice(I use Zafrani brand,very good quality)
1 tablespoon papaya paste(Meat tenderizer)
2 lbs (about 1 kg) Lamb\Mutton cut in medium pieces,most of the white fat trimmed.
1 tablespoon Ginger garlic paste(use fresh minced for best taste)
1 1/2 cup Thick Yogurt or Greek yogurt(low fat)
1 tablespoon fresh Ground spices cloves, cinnamon ,coriander seeds and cumin seeds(aka Garam Masala)
1 cup fresh cilantro(coriander) and mint,coarsely chopped
2 medium Onions,thinly sliced
1 lime,juiced
3-4 whole green chillies(optional)
1 teaspoon hot chilli powder
1 teaspoon turmeric
3 teaspoon salt
pinch of saffron dissolved in 2 tablespoon warm milk
3 tablespoon Extra Virgin Olive Oil or canola oil
1 tablespoon Puree ghee

For the optional Vegetable layer : Saute vegetables like french beans,carrots and cauliflower with some salt and spices.

Method
Marinate Meat
Clean the meat of any excess white fat. Run through some cold water and pat dry. Marinate cleaned meat with yogurt and other spices for 3-4 hours(or overnight).If keeping overnight,get out of the fridge(thaw) for about 2 hours before cooking.
Fry Onion and Partially Cook the Rice
Rinse the rice in cold water 3-4 times and soak rice for 15 minutes. In a large heavy bottom skillet heat the oil and add onions and pinch of salt. Saute until golden brown ,strain and set aside.
In the same skillet add about 8 cups of water along with whole spices(cinnamon and cloves) and salt and bring to a boil.Drain all the water from soaked rice and carefully add to the boiling water. Let cook while occasionally stirring and partially covered with the lid. Cook until its half cooked with bite to it(al-dente).
Layer and Slow cook the raw meat and rice
While rice is cooking gather all the ingredients(the marinating meat,fried onions,chopped herbs,lime juice and saffron milk) to make the layers promptly while the rice is hot.
When rice is half cooked,drain all the water using a colander.Return the skillet to the stove on medium high heat.Lay the all of the marinated meat evenly on the bottom.
Sprinkle half of the fried onions,lime juice and the herbs all over.Now spread half of the partially cooked rice,then make a layer of sauteed vegetables over the rice and spread the rest of the rice over the vegetable layer.The sprinkle the saffron milk all over along with the remaining lime juice,fried onions and herbs.Finally the pour the ghee all over.
Cover and seal using the prepared dough.Cook on medium high heat for 25 minutes then reduce to medium heat and cook for another 25 minutes.Let rest for 30 minutes before removing the seal and mixing the layers of rice ,vegetables and meat.

Make this a complete Nawabi meal serve Bagara Baigan on side and Double Ka meeta for dessert.

The post is part of the Hyderbadi Bakrid Food Festival over at Mona's,an inspiring cook from Hyderabad.

Peek in to the other Biryanis posted :
Vegetable Biryani
Soy Biryani
Lamb Biryani(Pakki)
Fish Biryani
Lentil Biryani(Qubooli)
Shrimp Biryani

bot , enhanced water(Review and giveaway)

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Bot Giveaway!
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Updated 11/11 : The lucky winner is #3 Christin.Congrats! Please check your inbox for my email.

Walima Cooking Club tour Lebanon :Aysh el-Saraya and Sheesh Barak

November was Lebanese cooking at the Walima Club.Two luxurious dishes from the land of milk and honey ,it was hard to satisfy with just one ,I celebrated with both the sweet and savory delights.Before we get cooking here is a brief history of Lebanon and its cuisine ...
Lebnan, Le-b-nan that means the White Mountain, once called "The pearl of the middle East,” is bordered by the Mediterranean Sea, Israel, and Syria. At one time or another Phoenicians, Assyrians, Babylonians, Persians, Greeks, Arabs, European Crusaders, Ottomans, and French all ruled and had influence over the land and its cuisine. The Cuisine of this Ancient Land is diverse and steeped in history; Lebanon is a culinary and cultural Crossroads. Lebanon is located on the Eastern most shore of the Mediterranean in the Fertile Crescent, where Western Civilization is said to have begun. Both the Eastern and Western influences in its cookery are apparent. It combines the sophistication of European Cuisine with the excitement of Eastern Spices.

The food of the entire Mediterranean region is a celebration of life; it is fresh, flavorful, diverse and invigorating. The Lebanese proudly admit that the genius of their food is its simplicity, and that the food was a product of both the earth and the sea. Also the natural bond that all of the Mediterranean cuisines share, from the tip of Spain to Lebanon “the same waters equally splash all of the countries around the Mediterranean".
Lebanese cuisine is the richer and the finest in the Middle East and any other Arab countries due to their milder climate, and indeed, any cuisine is dependent upon climate and geography. Lebanese Cuisine is considered a very balanced, healthy diet. The Cuisine of Lebanon is the epitome of the Mediterranean diet. The country’s cuisine characterized by the use of a wide variety of fresh ingredients which include olive oil, herbs, spices, fresh fruits and vegetables, dairy products, grains, fresh fish and seafood; animal fats are consumed sparingly. Poultry and red meat and usually lamb, is eaten more often, either grilled, baked or sautéed in olive oil or butter, cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked.
Though its mainstream popularity is relatively new, the Cuisine is not; the Cuisine of Lebanon has been in the making since pre-biblical times. The influence that Lebanon has had on the world is totally out of proportion to its size; culinary contributions from this tiny Country have had the greatest impact on modern Middle Eastern cuisine.



The November's Splendid sweet Challenge was picked by Joumana from www.tasteofbeirut.com
The Bread of the Seraglio ( Aysh el-Saraya)

A delectable bread pudding made by soaking the bread in Caramel syrup infused with Orange blossom ,topped with slotted cream and toasted nuts.The changes made to the original recipe :
*White whole grain bread for plain white bread
*Dark brown sugar for white sugar
*Low fat ricotta for half and half in the topping.

Recipe
Source: Lebanese Cuisine by Anissa Helou
Ingredients
1 round loaf White Whole wheat bread
For Caramel Syrup
1 cup brown or white sugar* (I used dark brown sugar)
2 tablespoon water
1 1/2 cup hot water
1 teaspoon lemon juice
1 tablespoon orange blossom water or rose water

Topping variations
1.Low fat Ricotta cream
1 1/2 cup low fat ricotta
1 tablespoon white sugar or 2 teaspoon Agave nectar

2.Lebanese clotted cream or Ashta
2 slices of white bread without the crust
2 cups half-and-half

1/4 cup toasted pistachios, coarsely processed.

Method
Cut off the crust of the bread slices and save them for making bread crumbs.
Arrange the slices on a baking sheet and toast in an oven at 350 F until lightly brown on both sides(Turn once) about 10-15 minutes.
Now lay the toasted slices on large wide pan.Prepare the syrup.
Put the sugar, water and lemon juice in a pan and place over medium heat. Bring to the boil and cook, for about 20 minutes or until it is caramelized.
Towards the end of the cooking time, measure 1 1/2 cups of water and bring to a boil in a teakettle. When the sugar is caramelized, start adding the water gradually without taking the sugar mixture off the heat. Be very careful, because the sugar will start spluttering and you could burn yourself!
Pour the boiling syrup all over the toasted bread and place over medium heat and cook pressing the bread with the back of a spoon to mash it and make it soak up the syrup.
Transfer the bread in to the serving dish and spread it evenly across the dish. Let it cool entirely before spread the toppings.

Low fat Ricotta Creamy Spread
Method
Whip the ricotta cheese and the sweetener(sugar or syrup) in a blender or a processor until smooth and creamy.

Clotted cream or Ashta:
Method
Cut the bread in small pieces and place in a saucepan
Pour the cream or half-and-half over the bread
Bring to the boil. Lower the heat and simmer 10 minutes, stirring often.
Cool then refrigerate. It should keep for 4 to 5 days. Makes 1 pint.

Chill after spreading the cream and sprinkle the pistachios all over before serving.


The Savory Challenge was picked by Arlette(the mastermind of the cooking club):
Lebanese Style Sheesh Barak(Dumpling with Greek Yogurt Sauce)
A sumptuous Arabic dish,in Lebanese style Sheesh Barak the dumplings are baked then soaked in slow cook Greek yogurt sauce that's infused with flavors of garlic and mint.

Adapted from Recipes at Simply Heaven food and Antonio Tahhan
Basic Dough or Ajeen for making the Dumpling

Ingredients
2 cups Wheat flour(fine ground)
1/2 cup warm water
1/4 cup extra virgin olive oil or canola oil
1/2 teaspoon salt

Method
Sift the flour onto a working surface or a mixing bowl.Mix in salt. Make a well in the center and pour the oil.Add water gradually.Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth.Allow the dough to rest for an hour.

The Filling Variations
With Meat
Fry 2 tablespoon of onions in a teaspoon of oil. Add 1/2 pound ground lean beef, 1/2 teaspoon salt, 1/2 teaspoon allspice and 1/2 teaspoon cinnamon. Stir occasionally and fry for 7-8 minutes. Add 2 tablespoon pine nuts and Mix.Cool before filling.
With Vegetables
Prepare an vegetable filling by sauteing any kind of quick cooking vegetables with spices.I used chopped onions ,purple cabbage,peppers and carrots


Cooked Greek Yogurt Sauce
Ingredients
2 cup fat free or low fat Greek Yogurt
1 tablespoon cornstarch
1 Organic Egg
2 tablespoon water
2 cloves garlic, crushed with a dash of salt
1 cup finely chopped fresh mint (or use dried)
2 teaspoon extra virgin olive oil or canola oil

Note: The egg and the cornstarch are there as stabilizers so that the yogurt won’t separate.Make sure to cook the yogurt on medium low heat , high heat could ruin the sauce.

Method
Dissolve the cornstarch in water.Whip the egg and mix in to the yogurt with the cornstarch water.Cook the yogurt on low heat ,while stirring constantly ,until sauce is bubbly and smooth.
To flavor the yogurt,heat oil in a small pan add the garlic ,saute until aromatic.Mix in the chopped mint and turn off the heat.Slowly mix this in to the yogurt sauce


Preparing the Sheesh Barak:
Roll out the dough with a rolling pin to about 1 mm thickness. Using a round cookie cutter (medium size), press over dough to get equal rounds (or squares).
Spread the round a little with your fingers. Place 2 teaspoon of the filling on it. Fold over one end to make a semi-circle. Press edges down to seal. Take the two ends from the straight side, bring them together to make a small ring. Press well. Repeat till rounds are done.

Place the stuffed dough and the cut pastries in a tray with parchment, Bake in a hot oven (400F) for 10 minutes or until golden. During this time prepare and cook the yogurt and when it starts to boil add the baked pastries to the boiling cooked yogurt one by one. Let it boil over low heat for 10 minutes or till pastries are cooked.Make sure to cook the yogurt on medium low heat , high heat could ruin the sauce.

Sprinkle with dried mint or sumac.Serve warm,can also be served with Lebanese Rice Pilaf with Vermicelli.





Tried and Tasted : No cook Vegan Tofu Chocolate Pudding


A lusciously healthy pudding using two of the most nutritious ingredients Cocoa and Tofu ,that I couldn't miss posting today,the last day of sending the entries for Tried and tasted event,the featured blog of the month is Sunshine mom's Tongue Ticklers and the host is Ragaa of The Singing Chef.Find the recipe here.

Show Me Your Lunch Box

This is for Divya's :Show Me your Lunch Box.
A wholesome lunch box with Whole grain stuffed buns with spicy veggie and\or lean meat filling.Crunchy carrots and Walnuts and an apple to finish off .

Crunchy-Creamy Cannoli with Low fat Ricotta Cocoa Filling

Hope you all had a wonderful Thanksgiving feast.And all ready for the shopping spree on the most busiest shopping day of the year.Good luck!
Today is also Eid-ul-Adha.My hearty Eid wishes to all my viewers celebration this festival of sacrifice.
And also today happens to be the day all Daring bakers post their courageous bake of the month.Surprisingly this month we skipped the baking and devoured the festive Italian Pastry,cannoli.Thanks for Michele I was given an option of baking the deep fried shells,that I'm afraid didn't yield anything but crisp cannolis.Following the more authentic method of making them resulted in the most crisp shells.I rolled the dough very thin,so if you treasure a pasta machine or a tortilla\roti press,then making this pastry can be so much easier.Its not necessary to buy a cannoli forms\tubes to make these,one can always use a wooden stick about 5-6 inches long.Go wild with the fillings , I played around with some fresh produce of the season,cranberries and sweet potatoes.The second filling is low fat ricotta whipped with cocoa and garnished with nuts.

The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.


Recipe
Mario's video on forming the shells.
Lidisano’s Cannoli
For CANNOLI SHELLS
1 cup (125 grams/8 ounces) all-purpose flour
1 cup (125 grams/8 ounces) whole wheat flour(fine ground)
2 tablespoons(28 grams/1 ounce) sugar
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1/2 teaspoon (approx. 3 grams/0.11 ounces) salt
3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil
1 teaspoon (5 grams/0.18 ounces) white vinegar
Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml) Fruit juice
1 large egg, separated (you will need the egg white but not the yolk)
Vegetable or any neutral oil for frying


Note - For chocolate cannoli dough, substitute a few tablespoons of the flour (about 25%) with a few tablespoons of dark, unsweetened cocoa powder (Dutch process) .

DIRECTIONS FOR MAKING SHELLS:
1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cinnamon, and salt. Stir in the oil, vinegar, and enough of the juice to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.

2 Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles or squares.
Pasta Machine method:
*Divide the dough into 4 equal pieces. Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine. Lightly dust the dough with flour as needed to keep it from sticking. Pass the dough through the machine repeatedly, until you reach the highest or second highest setting. The dough should be about 4 inches wide and thin enough to see your hand through.Continue rolling out the remaining dough. If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them.

3 Oil the outside of the cannoli tubes. Roll cut dough from the long side around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.

4. In a small deep heavy saucepan, pour enough oil to reach a depth of 2 inches. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.

5. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.

8. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.

9. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.

Fillings
Roasted Sweet Potato with fresh Cranberry sprinkles
Scrub and roasted a sweet potato in 375F oven for about 30-35 minutes until the caramelized sugars ooze out.Slightly cool and blend to a smooth paste.Blend in a tablespoon of honey or agave nectar for more sweetness.Use some chopped fresh or dried cranberries for sprinkling on top.
Low fat Chocolate Ricotta with toasted pistachios
Whip or blend together a cup of low fat ricotta with a tablespoon of unsweetened cocoa powder and a tablespoon of sweetener(Honey or Agave nectar or Brown rice syrup).Use toasted pistachios for garnishing.


ASSEMBLE THE CANNOLI:
When ready to serve..fill a pastry bag fitted with a 1/2-inch plain or star tip, or a ziploc bag, with the filling. If using a ziploc bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side.

Craving More Cranberries. And Xagave N Cookbook Giveaway

If the previous post wasn't enough ,here are some more of the appetizing dishes with the phenomenal cranberries, that always crave me for more.Why not ,these are incredibly healthy and cheapest this season.Make the most of their abundance in the markets,devour them in sweet or savory ,the berry is very adaptable in everyday cooking.The recipes are also part of Health Nut challenge: Healing foods.

>
Cranberries have long been valued for their ability to help prevent and treat urinary tract infections. Now, recent studies suggest that this native American berry may also promote gastrointestinal and oral health, prevent the formation of kidney stones, lower LDL and raise HDL (good) cholesterol, aid in recovery from stroke, and even help prevent cancer..Read more about its health benefits at whfoods.org

Cranberry Salsa with Baked Sweet Potatoes

Serves 3-4
Both Recipes adapted from My Own Sweet Thyme
1 cup cranberries,chopped
1 small tomato,finely chopped
1/2 a medium onion,finely chopped
1-2 jalapeno or any other hot peppers, seeded and finely chopped
2 Tablespoon cilantro, finely chopped
1 Tablespoon orange zest
1 Tablespoon orange juice
1/2 teaspoon fresh ginger, grated
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt

Method
mix all the ingredients and let sit for an hour for flavors to infuse.Serve with any baked chips or as a relish.

Baked Sweet Potato Chips
Ingredients
1 large sweet potato (approximately 8 ounces)
1 table spoon of extra virgin olive oil or canola oil
1/4 teaspoon chili powder
1/4 teaspoon salt
Method
Peel the sweet potato and slice crosswise into 1/8 inch slices using a very sharp knife or other vegetable slicer.
In a mixing bowl mix the slices with salt ,oil and chili powder.Use hands to rub oil in to each one of the slices.Arrange the sweet potato slices on 2 baking sheets in a single layer.
Bake at 375 degrees ,while turning once ,for about 18-20 minutes.Cool and immediately transfer in air tight containers.Chips tasted best on the same day,if store properly are good for a week or two.

Cranberry Lentils

Recipe adapted from Cham's Cranberry Dhal(lentil)
Ingredients
1 cup split yellow Moong lentil
1/2 teaspoon chili powder
1/4 teaspoon Turmeric
1/2 teaspoon Salt
Tempering(tadka)
1/2 cup Fresh or frozen cranberries
1/2 a medium onion,finely chopped(about 2 tablespoon)
2 dry red chillies
2 teaspoon extra virgin olive oil or canola oil
1/2 teaspoon each of Mustard seeds and Cumin seeds
few Curry leaves
Method
Cook the lentils in a 2 cups of water ,turmeric,chili powder and salt until lentils are soft. May take 8-10 minutes in a pressure cooker or 25-30 minutes in a covered skillet. Now mash the cooked lentil mixture.
To prepare the tempering, heat oil in a smallest pan in the kitchen. Add the berries,onions,dry chillies,mustard seeds ,garlic and curry leaves and chillies. Turn off the heat when the mustard seeds start to splutter and berries start to pop.Mix this in to the lentil mixture.Serve with any kind of bread.


Cranberry Vegetables

Include cranberries with any kind of spicy sauteed vegetables,I add the berries towards the end of the cooking process and cook for another 5-6 minutes.

Spicy Cranberry sauce Chicken

The tangy cranberries with spices and herbs enhance the flavor of chicken.I remember tasting this dish with turkey at one of my friends place,the recipe also worked perfectly with chicken.

Recipe
Ingredients
2 pounds Skinless Free range chicken,whole or cut in medium pieces
1 teaspoon spice mix(I used Shan Tikka masala or use any other chicken seasoning)
1 teaspoon salt
for the sauce
1/2 cup fresh cranberries
1/2 teaspoon each of cumin and coriander powder
1/2 teaspoon hot chili powder
1/2 cup fresh herbs,cilantro or mint or parsley
1/2 teaspoon salt
Method
Marinate the chicken in the spice mix and salt for an hour.
Prepare the sauce,blend all the ingredients under sauce in a food processor or blender.Cook the mixture on medium heat for 15-20 minutes until thickened.
Preheat oven to 325F.T
Transfer the chicken in an baking dish.Bake for about 35 minutes. Get the dish out of the oven and pour the sauce all over the chicken.Cook for another 25-30 minutes until tender and cooked through.Serve warm as a side dish.


Xagave(Agave Nectar) and Delicious Meet Nutritious Cook book give away!

I've tried and loved the wonder product,now is a chance to win this awesome package of Xagave and the Delicious Meet Nutritious Cook book :
*Leave a comment on this post about the favorite agave recipe from the list I tried or from the Xagave blog.
*Spread the word ,if you own a blog ,mention about the giveaway or tweet about it.
You have until next Monday(30th November) to enter.One lucky winner will be announced on next day.Good luck!

Updated:The lucky winner is tasteofbeirut.Congrats!Please claim your prize by December 5th.Drop me your address at YasmeenHealthnut@gmail.com.

Archives November 2009

November 5Health Nut Challenge 3 : Healing Foods. Beet Greens and Vegetable Soup

November 10 German Oven Pancakes

November 12 Health Nut Challenge 2 :Guilt-free Snacks Round up

November 16 Pomegranate Plunge and Acai Berry Boost,Super fruit smoothies

November 18Introducing Xagave,a complete replacement to sugar.Cranberry Sauce,Cranberry Walnut bread,Triple Berry topping and Chocolate Oat Protein Shake

November 23Craving More Cranberries :Cranberry Salsa with Sweet Potatoes,Cranberry Lentils,Cranberry vegetables,Spicy Cranberry sauce Chicken

November 27Daring Bakers :Crunchy Creamy Cannoli with Low fat Ricotta Cocoa Filling

November 30Walima Cooking Club Tour Lebanon : Ash el-Saraya(Bread pudding with Ricotta cream) and Sheesh Barak(Dumplings with Greek Yogurt sauce)