Monthly Archives: July 2013

Ramadaan delights around the world

Ramadaan Delights

Ramadaan Delights

Chabbakla – a dessert made of fried dough flavoured with orange blossom water and coated with sesame seeds and honey (Morocco)

Shawarma – Meat which be beef, chicken, or lamb, that is roasted slowly on a spit and wrapped in pita bread, traditionally served with lettuce, tomato, and garlic sauce (Turkey, Lebanon)

Paomo  – a bread and mutton soup (China)

Ramazan Kebabl – a dish made with lamb,onions, yogurt and pita bread (Turkey)

Sherbet – the worlds first soft drink, developed in the Ottoman Empire. Made from fruit juices, extracts of flowers, or herbs and combines with water and sugar. (Turkey)

Lavash – a soft, thin cracker-bread (Armenia, Azerbaijan)

Fattoush  – a salad made of vegetables and pita bread (Lebanon and Arab countries)

Tabbouleh – a salad made with fresh tomatoes, parsley garlic and bulgur wheat (Middle East)

Khyar Bi Laban – Cucumber and Yoghurt Salad (Middle East)

Chorba – Lamb stew with tomatoes and chickpea (Morocco)

Fasulla – a stew with green beans and meat ( North Africa and Middle east)

Bamla – a stew made with meat and okra (North africa and Middle East)

Mujadarra – a dish made of rice and lentils (Middle East)

Konafah – a pastry made with phyllo dough abd cheese (Middle East)

Qatayef – a type of Arabic pancake filled with sweet cheese and nuts (Saudi Arabia, Palestine)

Ful medammes – fava beans cooked with garlic and spread on bread (North Africa)

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Wholewheat Cinnamon Vanilla Doughnuts – a great tea time snack

Freshly Baked  - Cinnamon Doughnuts

Freshly Baked – Cinnamon Doughnuts

Cinnamon Vanilla Doughnuts

Cinnamon Vanilla Doughnuts

Heres a quick ‘n’ easy recipe for some scrumptious  Cinnamon Vanilla Doughnuts! Since we use wholewheat flour and bake them (instead of deep frying) it really is a low cal, healthy variant, yet just as  delicious with the cinnamon and vanilla  adding enough zest and flavour.

Blog owner  (keybunch.com) Sharon D’souza shared this recipe saying that, ‘these baked doughnuts  tasted alot like really delicious Doughcakes

Preparation time around 30 mins and serves 6 . You will need  –

2/3 cup whole wheat flour and 1/3 cup maid
1/2 cup granulated sugar
1 teaspoon baking powder
a pinch of baking soda, pinch of salt and nutmeg
1 teaspoon cinnamon
1  egg, 1/3 cup  yogurt, 3 tablespoons milk
2 tablespoons vegetable oil
2 teaspoons vanilla essence

And for the Cinnamon Sugar:

To 1/3 cup powdered sugar add one and a half spoons of cinnamon powder. Melt three large spoons of butter and set aside (you can do this just before you remove the doughnuts from the oven).

Method – 

Preheat the  oven to about 350 degrees. Spray a doughnut pan with cooking spray.

In a large bowl, combine the dry ingredients. Set this bowl aside.

In a medium bowl, whisk together the remaining ingredients (egg, yoghurt, milk, oil, and vanilla essence). Add this mixture to the bowl with the dry ingredients and stir, just until combined.

Now pour the batter into the pan which you have already prepared. Bake for about 15 minutes or  maybe just a little longer. Try the toothpick test. Insert one into the doughnut and if it comes out clean its done. Let the doughnuts sit for a minute and then remove from the pan.

Allow the doughnuts to cool. Dunk the doughnuts into the melted butter first and then the sugar mixture (do this when the doughnuts are still warm). Last but not least relax and enjoy your freshly baked wholewheat doughnuts with friends and family!

Credits :

Images – Sharon Colaco D’souza

Recipe from – goodlifeeats.com

Learn Classic French Cooking @ Toscano

wpid-20130713_153236.jpgFood demos definitely seem to be the flavor of the season! Another one coming up at Toscano this week. Here’s a great opportunity to interact with the expert chefs of the restaurant and pick up some great tips to improve your culinary skills.

In keeping with the French National Day (July 14) Celebrations the demo will feature French cuisine like –Ratatoulille, Veg. Crepes, Lamb Casserole and Chicken Liver Pate. These sessions at Toscano are informal and fun and you get loads of tips on how to replicate to replicate the great stuff that they make there. The demo is followed by lunch for all the participants at the restaurant.

Date & Time – Wed, 17 July. 10AM onwards

Cost per person – 890 + taxes