Though Alhamdulillah life has been busy that I couldn't put up a few important blog posts, I didn't want to miss this post which will also be the last post of this year in sha Allah. No guesses for it as today is Qatar's National Day and this year too I tried making a traditional Qatari dish. Almost 9 years in this beautiful country this indeed has become another home away home for us. The whole country is decked up and the festive feel runs in you too.. with winter holidays starting right after the joy is much.

Time for the next MFBC  aka Muslim Food Bloggers Challenge.... this is one challenge which pull me to blog... missed it last month due to my super hectic schedule... but when rafeedha gave us the theme BREAKFAST the first recipe that came to my mind is Bubur Pulut Hitam does it sound Greek and Latin . let me clear it.. Its Black Glutinous Rice Porridge...  This recipe always brings back my childhood memories... sunday mornings the house would be filled with the aroma of the porridge..a blissful day it would be..  The combination of sweet porridge with salty coconut milk .. nothing could beat this .. I could have them everyday.. This is also a hot dessert but we always had it for breakfast...





                   Malay food has always been in regular in our menu.. infact I always stock this black glutinous rice ... so what is this rice... if you are familiar with the Thai sticky rice then this is the unpolished wholegrain version of it..though its called black rice . the cooked product has a deep dark purple..the rice is loaded with nutrients and is rich in antioxidants..  this rice is usually made into sweet ..there is even a pudding recipe in sha allah will post in the future.. you can find this rice in Asian grocery store.. or in the asian aisle in supermarket...



                                                          Black Glutinous Rice


   This recipe needs a little preparation before hand.. u need to soak this rice .. the longer u soak it will cook faster.. The porridge takes minimum 1 1/2 hrs to cook.. you can use sugar or palm jaggery to sweeten it.. Pandan or screwpine leaves imparts a beautiful flavour to this porridge so  don't miss it. Thick Coconut milk is used as topping .. fresh milk is needed.. but if its not available you can you canned ones.. but dont use thin milk.    I have tried making it in Pressure Cooker but the taste is not good as the slow cooked ones..  so lets move to the recipe..



You Need:
   Black Glutinous rice    1 cup
  Water                            5-6 cups
  Palm jaggery                175 gms
 Pandan leaves                2 nos
Thick Coconut Milk       3/4  cup
Salt


                                                             The right consistency
Preparation:

Wash and soak the rice for preferably overnight.
In a heavy bottomed pan add the rice 5 cups water  .. palm jaggery , pandan leaves and a pinch of salt. When the water starts to boil simmer and cook for an hour and a half.. stirring in between.
You can add a cup of water more if you feel the there is less water in the porridge..  the rice should have been completely cooked and opened up with a sticky liquid.
Cook for more time if the rice is not cooked..
Remove from heat and discard the leaf.
Add a pinch of salt to the coconut milk and keep it aside.
Spoon them in individual bowls and top it with coconut milk.. Serve Hot  . Enjoy

It's 10th of the month and time for MFB challenge.. couldn't participate last month due to my super packed hectic schedule.. but this month I wanted to participate without fail.. and Alhamdulillah I was able to cook for this months  challenge..
......  this month challenge cooking with OLIVES..usually I add olives in my pasta or pizza other wise it's usually had  as an accompaniment.. when I saw olives the first thing that came in my mind was foccasia.. but then thought of searching the Google dear for more options and my eyes fell on the Moroccan tray bakes and Tagines..




        After days of searching and thinking I finalised these Moroccan Sheet Pan Chicken... from here    I 've never made a tray bake and this was my first .. after I made I was thinking why I have not tried tray bakes till now.. such an easy way to make dinner or lunch... you just have to arrange them on a pan and put them in the oven to cook.. job done..
...... let's come back to this recipe.. the recipe speaks for itself.. it shouts Morocco.. juicy chicken with caramelized onions and sweet lemons and tangy olives.. it was yummy..
Actually the recipe calls for 3 pieces of chicken .. but I made for 4 by just adjusting a little spice here and there..  In an hour a hassle free dinner is made..
....... if I added anything to the recipe.. at last I spruced the oven to max and grilled it for 5 more minutes for the skin to get extra crispy.. other than that it's the same...
          Serve this tray bake on a bed of couscous with  a side of bread.. I served it with garlic bread for my family but personally I would advice to have it along with some carbs like mashed potato or thick soups... as the way I served turned out as a light meal and we were hungry ....
so without delay lets move to how to do this recipe..



You Need:

For The Spice Mixture:

Salt                                            3/4 tsp
Ground Cumin                          1/4tsp
Paprika                                      3/4 tsp
Cayenne Pepper                        1/4 tsp
Turmeric powder                      3/4tsp
Olive Oil                                   1 1/4 tbsp.
Balck Pepper powder               1/4tsp
Melted Butter                           1 1/4 tbsp.
Garlic cloves (grated)               4 nos

For the Sheet Pan :

Lemon big                                2 nos
White Onions                           2 nos
Extra virgin Olive Oil              2 tsp
Salt                                           1/4tsp
Turmeric powder                     1 tsp
Skin on Chicken Quarters        4 nos
Olives(pitted n sliced)              1 cup
Coriander leaves chopped         2 tbsp.



Preparation:

Preheat the Oven at 220*C
Mix everything under the spice mixture...
Clean and wash the chicken.. Dry the chicken well with a paper towel.
Rub the chicken well with the spice mixture.
Slice 1 lemon into thin slices. Arrange them in a single layer in a sheet pan... juice the other lemon
Cut the onion into 12 wedges each. Scatter them over the lemons..
Sprinkle the salt, olive oil, turmeric powder, over the onions.
Place the chicken over the onions and drizzle the rest of the spice over it.
Keep them in the oven and bake for 30 - 40 minutes. the juices should run clear from the chicken.
If you want the skin to be little crispier increase the oven to max and grill for 5-10 minutes.
Remove from oven and drizzle around 1-2 tbsp. lemon juice.. scatter the olives and coriander leaves..
Serve them with couscous and bread.                  

   

Winters... for many reasons I like it💕.. and for many reasons I hate it😣.. tend to get  more sick  in this cold weather🤒... the icy cold wind has never been my friend and my lungs hate them😑... Under the weather since two days and since today is weekend wanted to make something spicy but easy to cook.. to open my taste buds which I feel are dead..

Alhamdulillah ! Alhamdulillah ! Reached 250 recipes !!!( at last) After so many obstacles and breaks reached this milestone... This is my dream post... there is couple of celebrations attached to it....
yes!!... first belated 7th blog anniversary .... my blog baby is now 7 years old... with the grace of Almighty.. Wish to extend my heartfelt thanks to all my friends and family out there who have been so supportive to me in all these years.. and to my husband who is Maasha Allah very supportive and the driving force behind my blogging... Miss my dear father... he would have been very happy to see me achieving this small milestone..

   And as I am typing this post I remember today (15th Dec) five years back, came to Qatar... five amazing years in this beautiful country.. Shifting from the super fast life in UAE ... loved Qatar for its quietness and calm lifestyle... waking up to the sound of birds chirping in your window ... calm surroundings.. still remember when we first came here there was literally no night life here.. by 9 pm the whole town was quiet with almost all the shops closed.. even in afternoons most shops would be closed... slowly got accustomed to this lifestyle and the Qatar we live now is much different.. so many developments in these five years..



    Describing about Qatar.... there are quite a few landmarks to see... FANAR - Qatar's Islamic Cultural Center.. , Doha Corniche .- the  waterfront which  extends to  several kilometers along Doha bay ..... the Museum of Islamic Arts ... and not to forget the most famous Souq Waqif.. where you get the most amazing spices, traditional garments, handicrafts &souvenirs .....
  Talking about Qatar.. National Day falls on December 18.. and every year I've been wanting to do a special post on that day... but it was never done...  This year In Sha Allah my wish is coming true... and today I am going to share with you the famous Majboos Al Lahm or the Mutton Majboos...



   .. have eaten Mandi quite many times and love it... have heard about Kabsa rice  but had no idea about Majboos until I came to Qatar.... I first had chicken   majboos  at a friends house here.... looking at it resembled like biryani and thought would be hot and spicy... but no it was just full of flavor, yummy and not at all hot and spicy..  both my kids loved it... I liked it a lot coz it was full on flavor... and I liked it for another reason too... my daughter never liked spicy food... everytime I make biryani I cut back on chilli just for her...  But when making Majboos is a different story the rice is not at all spicy and for my liking I add the hot salsa or Salata hara hence problem solved..



   Coming back to  Majboos ... it can be made with Chicken  / Mutton / Fish... and is served with Salata Hara... The Majboos we get from Arabic Kitchens is topped with raisins and chick peas  but at home I don't add it. Chicken Majboos is liked by kids ( In Sha Allah will share the recipe later) unlike Mutton Majboos..which is preferred by adults...

  There is an important ingredient without  which there is no majboos -  Loomi Aswad / Dried Black Lemon( will share its pic soon)... its a common staple in any arabic recipes... it imparts a smoky lemon flavor which lifts the whole dish.  And for making majboos you need a special majboos masala... here in Qatar its is easily available in shops but I like to buy them from exhibitions ... find them more fresh and aromatic...
   Majboos is served with a Middle Eastern Chutney / Salata hara ( recipe here)  and a simple salad with lettuce, cucumbers & tomato.. A simple rice dish to make but always a crowd pleaser.
Off to the recipe now:



You need:

Mutton                                        400gms
Basmati Rice                              2 cups/ 300gms
Olive oil                                      3 tbsp
Clove                                          4 nos
Cinnamon                                   2 " piece
Cardamom                                  3 nos
Bay leaf                                      1 nos
Dried black lemon                      2 nos
Onion (medium)                         1 nos
Ginger Garlic paste                    1 heaped tbsp
Tomato paste                              1/2 tbsp
Curry leaves                               5-6 nos
Majboos Masala                         1 tbsp
Turmeric powder                        1/2 tsp
Salt to taste



Preparation:

Wash the rice and soak for 30 minutes.
Cut the mutton into 4  pieces.
Slice the onions. Lightly smash the dried lemons on your kitchen counter to open up the lemon.. this helps to impart the flavor.
Heat the olive oil in  a wide thick bottomed pan. Add the bay leaf, cloves, cinnamon, cardamom and dried black lemon.. fry them for about 30 seconds.
Now add the curry leaves and onions... fry  till the onions become soft and translucent. Add the ginger garlic paste and fry for about a minute.
Next add tomato paste , turmeric powder, majboos masala, salt and cook  for a minute again.
Add the mutton pieces and cook for about 5 minutes .
Add about 2 cups of water . bring it to a boil, Cover the pan and cook in simmer for about an hour approx.. till the meat is tender and falls of the bone.
check in between whether there is water in the stock... add a cup of water if there is not.
Remove the meat and the dried lemon from the stock and strain the liquid.
You need 4 cups / 600 ml of liquid to cook the rice. measure the strained liquid and add water for remaining amount.
Pour the liquid back in the pan, check for salt  and bring it to boil.. now add rice , cover and cook in simmer for about 20 minutes, the rice would have absorbed all the liquid and fluff up . Place the mutton pieces and lemon on top.
Cover again and cook for just 10 minutes.
Serve them with Salata Hara and Salad..



NOTE:

1) Always use mutton with bones, I prefer Shanks or the leg . this imparts deep flavors in the stock.
2) If dried lemon is not available substitute it  with little lemon juice
3) If majboos masala is not available you can use curry powder.




  

Are you in a hurry? Do you have to prepare Lunch within short time, then this is the perfect pulao. It is done under 15 minutes. Just raita and chips would be enough as a accompaniment. This pulao is perfect for working moms and for kids lunch box. i used frozen mixed vegetables that is readily available in supermarkets. Very proud and happy to send them to Indus Ladies kids lunch box recipe



You need:
Basmati rice                    1cup
Onion( sliced)               1nos
Green chilli( sliced)        1nos
Mixed vegetable             1cup
Curd                              3tbsp
Biryani masala              1tsp
Ghee                              1tbsp
Ginger garlic paste          1tbsp
Salt
Sugar      a very small pinch



Preparartion:
Wash the rice.
Heat the pressure cooker , add oil and fry onions, ginger garlic paste, green chilli for a minute.
Add the vegetables and rice, biryani masala and fry for a minute. Add curd, salt n sugar, 2 cups hot water.
Bring to a boil, close the pressure cooker and cook for 2 whistles.
Open the lid after the pressure subsides.
Serve hot with Raita.


Sending this dish to http://www.indusladies.com/food/kids-lunch-box-recipes/

Biryani is an all time favorite dish for all of us. No festival gets complete without biryani. In our side they are served with Dalcha, sour pachidi, sweet pachidi, fried chicken, raita, boiled egg n kheer.
 Before marriage I thought making biryani is difficult one. But to tell the truth it is really, you need to work hard for getting the perfect recipe for the perfect biryani, but no need to toil for making a perfect biryani. I still remember the first biryani I made( still a nightmare!!!!) then in this four years Ive tried to make the perfect biryani by trying out so many recipes, but couldnt come up with my hubby's expectations, he likes biryani with no masala n light coloured. Then once I tasted the Biryani in my friends house, we at first thought they ordered from a hotel but then we came to know that my friends mom made them at home.
I immediately got the recipe n tried at home, it came out perfectly, n I tried out many variations, changing the spices differently n each time I got the perfect biryani. Got rave reviews for my biryani from my relatives too. Very very happy now.  This biryani calls for very simple ingredients n no ghee at all.You can substitute them with chicken, fish, prawn, quail for mutton you will get the perfect biryani. I will share with you the other types of biryani later. Do try this recipe you will definitely like it.






A few tips on making a perfect one:
Always grind the ginger n garlic paste fresh when you make the biryani.
Grind them little coarsely, so that it will not stick to the bottom of the pan.
The cup used here is the standard cup used for measurement.
Use a wide pan to make Biryani.
The meat has to more then the rice suppose you are using 500gms rice 600 mutton is to be used
Adding enough oil is the trick to make the perfect one. No need to add ghee at all.
Add salt while frying the onion it will not only make the onions fry faster, you will get the perfect consistency
The lemon juice in the Biryani is necessary only if you feel the sourness from the tomatoes n curd is less otherwise no need to add lemon juice.
Dont mix the rice too much, it will break n you will not get the beauty of the basmati rice.You should mix them only when you mix in the gravy that too with the back of a thin spoon giving one clockwise round.
Use Fork for the the final mix in order not to break the rice.
Always wash n soak the rice for thirty minutes.
Making Biryani is completely based on eye calculation. The amount of ingredients may more or less for each individual.So keep that in mind when making them.
Marinating the meat is completely optional, If you want marinate them overnight in a mixture of buttermilk, little ginger garlic paste. This will help the meat cook faster n more tender. If you are not marinating them then add extra water to cook the mutton well.
I marinated the 600gm mutton with 175ml buttermilk n 1tsp ginger n garlic paste for this biryani. Remove them from the marinate n wash them before adding to the biryani.








Sending them to Akheela's Festive Rice event n to Umm Mymoonah's Any one can cook event
Serves 4-5 people
You need:
Mutton                                          600gms
Onion (thinly sliced)                       2cup
Tomato( medium, chopped)           3-4 nos
Ginger paste                                   1 1/2tbsp
Garlic paste                                    1 2/3tbsp
Coriander leaves(chopped)             3/4cup
Pudina leaves( chopped)                 1/2cup
Green Chilli (slit)                              4-5nos
Curd                                               1cup
Water                                             3cup
Lemon juice                                    1tbsp(optional)
Chilli powder                                   1/2tbsp
Turmeric powder                             1/2tsp
Oil                                                    1/2- 3/4cup
Cardamom, Clove                            3nos each
Cinnamon                                         a small piece
Basmati Rice                                     2 1/2cup or 500gms aprox
Salt
For Garnish:
Onion (thinly sliced)                          1 1/4cup
Oil                                                    2 1/2tbsp
Milk 1/4cup mixed with yellow food colour/ saffron    


               

Preparation:
Fry the onions given for garnish till they are golden brown n crisp.
If you want to marinate the mutton do them overnight as give above, remove them just before cooking, wash them well , Drain the water.
Wash n soak the rice for thirty minutes. Drain them.
Boil plenty of water in a big saucepan with enough salt, when it bubbling hot add the rice n when the rice is half cooked drain them , retain the hot water for making dum.
Meanwhile on the other side  heat oil in the pan you are going to make the biryani n add the cinnamon, cardamom n clove, n fry them for 20 seconds, add the onion n salt n fry till they turn translucent n golden on the outer edges, no need to fry them till brown n crisp.



Add the garlic paste n fry for 30 seconds, then add ginger paste n fry for another 30 seconds.
Add the green chilli n coriander leaves n fry for 30 seconds.
Add the Mutton pieces n fry for 5 minutes.
Add the pudina leaves n fry for 30 seconds.
Now add the Tomato, chilli powder n turmeric powder n fry till the onions softens n the mixture forms into a gravy n oil seperates.Wisk the curd well n add to the masala, add water, check the salt, hotness n sourness of the masala.
If its less add enough salt, slit green chilli n lemon juice according to taste. Cover the vessel n cook till the meat has become tender n the masala has reduced. If the mutton is still hard add more water n cook till soft.
Since the rice is half cooked, you need about 2 n 1/2 cup of gravy. So see that the gravy is about 2 1/2cups n mutton is cooked well.



Now add the half cooked rice n give a light mix with the back of the slotted spoon. S
Sprinkle the fried onions. n the milk mixture all over the rice mixture Cover them with Aliminium foil/ News papaer, place a tight fitting lid on top n place the hot water vessel( retained from cooking rice), Keep the flame in sim n Dum cook for 30-40 minutes.
After that remove the foil n lightly toss them with fork
Serve hot!!!

Thanks friends for patiently reading the  long post, hope its useful for even beginers ,if you have any doubts feel free to ask me

Now its a non-vegetarian wrap. I actually learnt this wrap from a famous Indian Chef Ajit kumar in UAE. He was demonstrating this wrap in a food feista conducted in a hypermarket here. I tried this at home and we really became a fan of this wrap. Yes, it was soooo tasty and filling. I usually pack this for lunch for my hubby. He likes the wrap as it is very convenient to have during his office time. Wrap them in sandwhich paper and pack. You can use use any chicken tikka, Frozen, grilled or microwaved. Im using Microwave chicken Tikka for this wrap.
 Make a crunchy salad with lettuce, onions, coriander leaves lemon juice and salt. Place them on the tortillas, place the chicken, Roll and cook with egg, The wrap is ready. Sending this tasty wrap to Global Kadai guest hosted by Divya event by Cilantro



You need:
Microwave Tandoori Chicken Tikka            1recipe
Homemade Tortillas                                     5nos
Lettuce (chopped)                                       1cup
Onions(chopped)                                         1cup
Coriander leaves( chopped)                         1/4cup
Lemon juice
Salt
Egg                                                              2nos



Preparation:
Beat the eggs with salt.
Mix the lettuce, onions, Coriander leaves, lemon juice and salt.
Heat the tawa. Place a tortilla and add 2tbsp of the beaten egg, and cook till the eggs are half cooked.
Remove the tortilla and place the salad three pieces of chicken. Fold on side to seal the end and roll them . Place them on the tawa again add a little egg just to seal the edges. Cook them for 1-2minutes till they are crispy on the outside and the egg cooked inside.

Serve hot