The Best of Brunch: Organic, Vegetarian, Edible Simplicity
by Ayesha Khan
Link: http://amzn.com/1479278483 

   

1. simple homemade Garam Masala.

-->

  1.   simple homemade  Garam Masala.

                Garam masala is one of the most commonly used spice mix, and home made is way batter then ready-made store brought .

Ingredients:

1 tsp cumin seeds

3 tbsp coriander seeds

1 tbsp whole black pepper

3 whole black cardamoms

1 tsp cloves

1 stick cinnamon

1 bay leave optional

4 tsp white cumin

1/2 tsp nutmeg and mace crushed

Method:

Put all the spices and an electric grinder and grind them into fine powder.  Store it in airtight container.

Note:

Garam masala can be used in almost all Pakistani savory meals. It has great medicinal properties, great flavor and aroma especially in the rice and meat dishes or any curries.

peshaweri channa pulao

-->

 

Channa pulao is one of the most common rice served with meat in Peshawar .  my mom and her mom was expert in the kind of rice and the secret ingredient was there sun dried onion .after it dried and then fried it give a very beautiful color and aroma .and off course the gram masala and the beautiful chickpeas and raisins. And the big soft meat which fork tender and melt In your mouth.

But as many years I have been living in America I try it with fresh onion and it is also very  yummy  .

So here a go giving you my family old recipe for chana pulao

Chana  pulao

Ingredients:

2 cups long grain rice [sella rice] or basmati rice

1/2-cup precooked or can chickpeas

½ cup raisins

Salt and pepper according to taste

3 black pepper corns

1 stick cinnamon

1tsp cumin seeds

1tsp garam masala

1 large cardamom

1 large onion thinly sliced

 1 large tomato thinly sliced

4 tbsp canola oil

4 cups water or meat stock

 large meat pieces  to serve with.

Method:

Wash  and soak the rice  in water for 3 hours if  you are not using sella rice soak only for 15 minutes. Don’t soak basmati rice more then 15 minutes .now add 4-cups of water and chickpeas  to a pot and bring to boil low the flame and let it cook for 15 minutes then off the flame and cover.

In a separate pot add oil and fry onion until golden add tomatoes and salt and all and add all the spices except garam masala and mash it with the back of the spoon .

And add the fry mixture and  sprinkle garam masala cover and low the flame and let the rice cook add raisins and let it cook until the water dries and the rice cook completely fluff the rice with fork and serve with meat curry and salad or Rita.

 

Chicken and spinach in coconut sauce curry

 

 

 

Chicken and spinach in coconut sauce curry

This recipe is sure a winner, serve it with naan or white rice and your family will happy to eat spinach .

This is simple chicken and spinach curry ,the addition of coconut give this dish creamy texture and beautiful yummy flavor.

  

Ingredients:

1 cup cubed chicken breast

1cup chopped baby spinach

1 shallot diced

1 medium size tomato chopped

¼ cup yogurt

½ cup coconut milk

salt and pepper

1/2tsp turmeric powder

1tsp cumin seeds

1 green chili roughly diced

1tbsp chopped ginger

1tbsp chopped garlic

¼ cup olive oil

Method:

In small bowl marinate chicken yogurt ,salt and pepper and keep aside for 15 minutes.

In pot add oil ,chopped onion, and garlic, ginger, cumin seeds and green chili  and sauté it for 5 minute.

Add tomatoes  and  ,turmeric powder ,  stir add the chicken and keep stirring when the chicken no more pink about 15 minutes.

 add spinach and coconut milk and let it simmer for 1o minutes .

Creamy chicken and spinach curry is ready enjoy it with white rice or home made naan .

 

about our new fruit company.

 about our new fruit company. 

As long as I remember I love cooking and feel happy when I cook something which others buy from the store .and that’s why I love making jam jellies and fruit spreads and sauces in home. My family ,relatives and friends know that  it’s never a work for me but it’s a hobby which is very dear to my heart. and all this start from my mom plum jam and my sister mehnaz mango jam .as a child a adore home made jam jellies and marmalades .

After I come to America I make plum jam every year in the season and give it free to my friends and family and every body loved it .and many give me the idea to start jam company after thinking ask everyone take all the help ,me and my friend majidah we start a new fruit preserving company called {A.M orchard preserves  }and we sell organic and regular jam jellies marmalade, sauces the homemade style and we do everything by hand all these bottles are handmade with the love and care. 

We also sell local  organic all natural honey .

There are many reason that I want to share it with you which make our product special from store brought jam and jellies  and these reason are .

We don’t add preservatives, chemical or artificial flavors.  

We use less sugar and more fruit.

We try our best the find fruit that are local ,organic or freshly picked.

We make jam in small batches ,and we can customize jam according to your needs .less sugar ,or no sugar let us know

We use fruit pectin

We love making them.

We use natural ingredients

We sell 10 different flavors and they are

Mango, mango and peach ,organic peach,strawberries,organic raspberries, plum,gavava ,orange marmalade, organic fig with apple, tomato and orange,apricot,chunky mango

Mix berries, and so on.

And for more information or question please visit

 www.facebook.com/AmOrchardPreserves.

PAKORAS

Pakora ,s is Pakistani fried fritters .they are crispy ,crunchy and soft in the center .and for me pakora  is my comfort food.

I always looking for when ever it was rain we had them with a cup of black tea. and in the month of Ramadan no Pakistani table is complete with out these heavenly  yummy bites.

My elder sister was very good at making these pakora but wait if you taste these pakora they are perfectly spiced and wonderful for any party as appetizer .

You can dip any thing in this batter and fry them they will be yummy.

And since it’s the month of Ramadan I must say , happy Ramadan to all of you and pray that Allah make us healthy to keep fasting and give us a wonderful and happy eid amine.

                PAKORAS

      Potatoes and eggplant.

Ingredients

1 potato thinly sliced

1/2 large eggplant thinly sliced

1-cup besan/gram flour

Salt and pepper

1 tsp cumin

1 tsp paprika

1/2 tsp fenugreek leaves crushed

1 tbsp dry pomegranate crushed

1 tbsp dry coriander seeds crushed

1 tsp dry red chili crushed

Pinch of baking soda

1/4 tsp turmeric powder

3 tbsp rice flour

1/2-cup water

Method:

Put besan salt baking soda and water in to a mixing bowl and whisk it smooth batter.

Add all the spices and mix really well.

Cut eggplant and potatoes in to chips dip in to batter and deep fry until golden on both sides

Spinach with Egg.

   This recipe is created and inspired by a pesheweri  village simple life . I remember visiting my village first of all when we reach there they catch the chicken and send it to cut and clean and  soak the  rice and start cooking tea . and spinach which they cook for their self adds eggs and home made butter to it for special touch . believe me  with a cold glass of home made butter milk which they called shumly and flat corn bread   is all you want .

So here you go a wonderful simple  spinach  from  my village to you.

Spinach with Egg.

Ingredients:

Fresh baby spinach 1 pound clean and cut.

3 tbsp canola oil.

4 cloves of garlic chopped

1 green whole chili

1/2 medium size onion chopped

1/4 tsp red chili flakes.

1/2 tsp cumin seeds

Salt and pepper

2 egg white 1 egg yolk

Method:

Steam the spinach drain the liquid if any and keep aside.

In frying pan, combine oil onion and cumin seeds and cook for 2 minutes on medium heat,

Add garlic chili and stir for 1 minute then add spinach and stir-fry for 3 to 4 minutes or until the spinach get tender.

 Add Salt and pepper and mix.

At the time when you serve spinach add egg stir and serve with corn bread and lassie