Weekly Menu

Planning my weekly menu

Meatless Monday: Mattar Paneer  Cheese and Peas Curry ( can substitute Tofu for Cheese)

Tuesday: Chicken Palow, Raita & Kachumar

Wednesday: Pan Roasted Steak with Toasted Broccoli Sunflower Seeds

Thursday: Boneless Chicken Pasta with Spinach in a Bechamel Sauce, Salad

Friday : Still planning this -I have to cook a fabulous dinner b/c my sweet sister in loves (inlaws) & brother in loves are coming for the RIS Conference. InshaAllah. I am soo excited about this conference, finally my kids are old enough to attend one. Will be writing about it through the week iA.

Between our weekend school graduation, planning our Road to Jannah Summer School for our masjid, organizing a family oriented Islamic Camp/Retreat for our community, waiting to become an aunt (first one from my hubbie’s side) and RIS this is going to a crazy week- Allah taa’la help me. Pray for me.

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Planning my weekly menu-Desi Fusion style

Planning my weekly menu

In an effort to getting back to being more organized I am going back to weekly menu planning- It saves me time, money and since I know what’s on the menu I can shop and order the halal meat more efficiently. I ask each kid except LF#4 what they want to eat each week, Boss gets to pick one and Mondays are Meatless.

• Meatless Monday- Fried Okra- Bhindi Do Pyaza with Chappati
• Tuesday- Ground Beef  Lasagna with Herb Salad
• Wednesday- Chicken Bombay Biryani with Raita ( Yogurt sauce)
• Thursday- Whole wheat pizza with grilled chicken & veggie toppings
• Friday-  BBQ Tandoori Chicken with Naan
• Saturday- the kids are going to a party-so leftovers
• Sunday- I’ll grill extra tandoori chicken breast and make a tandoori chicken pasta because I teach at the masjid on Sunday so it has to be an easy dinner inshaAllah-

Since this is the first time I am doing this on my blog I will post the recipes as I go. Go make yours now

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Meatless Monday: Fried Okra (Bhindi)

Day of the week to honor Meatless Mondays, when my family made a commitment to go veggie one day a week. So Boss found fresh, crisp okra at the desi store. We all love bhindi.

I am going to use my Ammi’s Bhindi Do Pyaza recipe, this is quintessential U.P. style cooking. You use a lot of onions to give the okra that sweet- salty taste. If made perfectly, its crunchy . When you chop the okra it seems like a lot but like spinach it tends to shrivel up. I make enough for a family of six.

• 1 lb fresh okra, lady fingers, bhindi   (wash and pat dry BEFORE chopping into 1/2 inch pieces, don’t use tops, check out the picture for size)
• Olive oil (or canola)
• 2 med onions sliced finely ( I like using my trusty slicer @ .75mm)
• few whole dried red chilli peppers
• 1/2 tsp safaid zeera (cumin seed)
• 1 tsp lal mirch (red chili powder) This is SPICY so adjust to your taste.
• 1 tsp haldi (turmeric)
• salt to taste
• Lemon to cut the viscosity of the okra.

1. Heat oil in a wok or chef’s pan-I have anemia so I try to use cast iron pans as much as possible
2. Add zeera (cumin seeds) until  they pop
3. Add onions until they turn color, adding salt at this point help make the onions crispier
4. Add the okra
5. Then the spices
6. Stir fry till the okra is crispy
7. Give it a good squeeze of lemon
8. Serve with chappati

All the scraps go in to the compost pile. Hope you can make it an easy habit. Happy Eating!

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Make your deen green- Composting, it is not so hard #2

Seven years ago, when we moved to the lovely city we call home,  I was on a even greater environmental high-these were the pre-gas guzzler in my driveway days. I was planning my irrigation system, so I signed up to attend the water agency’s free class. They were hosting a composting workshop on same day and  were selling these composting bins for CHEAP! Check you local sources. I bought a worm composting bin too; that was too much work for me then- may be now that the kids are a little older, I should try it again.

Our trusty compost bin

We save the scraps and dump it in here. I have the gardener put the grass clippings in it. I  used to turn it myself the first year but it is hard when you are perpetually pregnant, so I have the gardner turn and water it for me.  The soil that your harvest from it is so rich and smells so good, like EARTH.  I  don’t ever have to buy soil amendments.

Its great! got my in laws hooked too. At first they thought I was crazy but now Mr. LF’s uncle has a lovely little orchard that he amends with homemade compost too. Don’t put in meat, or bread become you don’t want rats or too many bugs- there will be bugs but when you turn it once in a while its not that bad.

This is where the kitchen scraps go

Layer it with old newspapers

Doesn’t this remind of of the ayah in the Quran:

See you not, that Allah sends down water (rain) from the sky, and causes it to penetrate the earth, (and then makes it to spring up) as water-springs and afterward thereby produces crops of different colors, and afterward they wither and you see them turn yellow, then He makes them dry and broken pieces. Verily, in this, is a Reminder for men of understanding. Surah Zumar

Turns into rich humusy earth

Use it as mulch, as soil amendment or fertilizer.

See the eggshells they prevent snails- double goodness

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Make your deen green: Meatless Mondays so cook dal

We have decided to do Meatless Mondays in our home, from now on. Meatless Monday is a movement to cut out meat one day a week from your diet. At first the LFs were like “aww what no chicken!” So we talked about how we do it already, like spaghetti night ( they love meatless marinara). This way it will be a conscious effort. I told them how Prophet Muhammad (SAW) did not eat meat every day- that this is closer to Sunnah. Its healthier, better for the environment. Then I got a thumbs up.

The boss was surprisingly more motivated. I was expecting some ‘are we becoming vegans’ quip from him. But Alhamdulillah it went over quite well. I cooked Dal Chawal (rice and lentils), a desi staple and a household favorite.

Dal

Dal with tarka

Dal Chawal Rice with Lentils

Recipe: This will make enough for a family of six- we had leftovers

• 1 1/2 cups kali dal (moong/urad lentils with skin) Soak overnight or at least 2 hours

• 1 tsp Red chili powder (Lal Mirch) less if you don’t like spicy

• 1 tsp turmeric

• a pinch of ground cumin

• 1 tsp Amchur/Kahtai  (dried mango powder) a bit of tamarind works too

• 1 heaped tsp crushed garlic

• Salt to taste

• 6 cups water

Tip: I cook this using a pressure cooker, it is quicker- a pot works fine. Use 1 cup dal:4 cups water ratio

1. Get the water boiling

2. Add the drained lentils, salt, garlic & spices.

3. Close the pressure cooker and cook for 1 2 minutes after presure come on. Cooking time for dals vary. ( 1 hour in a regular pot)

Tarka or Baghaar ( Flavored oil to temper the lentils )

1. 3 tbsp olive oil (not extra virgin)  or butter/ghee/canola oil

2. 1/2 clove garlic (sliced)

3. Fresh cilantro 1/2 bunch (washed and chopped)

4. 2 green chili peppers (jalepenos, thai whatever is on hand)

5. 1/2 tsp cumin seed

6. some people like sliced onions too

Tip: Use a cast iron frying pan.

1. Heat up the oil- make sure it doesn’t start to smoke

2. Toss in the cumin seeds and after it pops, put the garlic in,

3. Add the green chili peppers. Don’t over brown them.

4. When the green chilis & garlic start turning color and smelling divine, turn down the heat and add the cilantro. The cilantro should crisp up.

5. Pour this over the dal. Be careful.

6. Serve with Basmati Rice.

Basmati Rice-

• 4 cups rice

• 1 tbsp Butter

• Stick of Cinnamon

• Ample water for boiling the rice

Salt to taste

Tip: Use basmati rice ( Zebra brand is my favorite)

1. Soak the rice for atleast 1/2 an hour. Drain and wash.

2. Heat the water to a rolling boil in a stainless steel pot, add the stick of cinnamon.

3. Add rice and salt.

4. Cook for 12 minutes.

5. Check the rice – press a kernel between your thumbs. it should give way but not be squishy.

6. Drain the in colander- this way you get rid of all the starch.  Don’t run water over it. Return to pot and let it set on low heat. Cover the pot.

7. Add the butter. Happy eating.

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Thank God it’s Friday-how to set up a lunch box program for your masjid

Friday is a blessed day for Muslims. And this Friday is my day to cook and ‘sell’ lunch boxes at our masjid.

Women who don’t have an income, often wonder how they can contribute to their masjids, especially monetarily. This is a simple way to give sadaqah.  Our tiny masjid was in massive need of donations, as some of our donors had lost their jobs due to the recession. They could not keep up with their monthly commitments. Larger masjids and Islamic centers often have caterers or restaurants sell food to make money for the centers. So we started a lunch box program.

I rallied together  a few women who like to cook and volunteer. We have about 30 volunteers; so each woman only has to cook once in 4 months.  It is a simple and humble effort but Allah (swt) blessed it. Alhamdulillah, we made up the deficit and it is growing every week. We started with 30 boxes and this week we will  make 50.    So far we are averaging  a $175 profit. Alhamdulillah.

How to set up a LUNCH BOX PROGRAM for your masjid:

1. Get permission from the board or the committee in charge of social/fundraising
2. Sell during Jumaah, after weekend school
3. Organize volunteers to cook each week – set up teams of 2-3 so it is not a burden on any one person
4. Have back up in case of emergency
5. Make a calendar for the volunteers and post it in the masjid
6. Ask volunteers to turn in their menu ahead of time
7. Place the menu in a prominent place
8. Set the amount of boxes to be made
9. Advertise- get the word out through your masjid email list and posters
10. Set a price but ask for suggested donation as it may be illegal to ‘sell’ homemade food in your county/state*
11. Email/call with a reminder the week before their turn and update them on the number of boxes sold
12. Set basic rules but give the volunteers creative space-micromanaging turns volunteers off-these are ours:

a) Use proper containers

b) All food should be fresh and zabihah

c)  Include utensils

d) Include dessert and a salad. The lunch boxes are $ 5.00 and  drinks are extra

e)  Be on time

f)   Inform the coordinator at least 2 weeks in advance if you can not cook or arranged a substitute

g) Turn the money over to the treasurer

h) Make dua for the success of the program

For organizational purposes, having one person organize and delegate responsibility to team members makes for less drama and more productivity. The feeling of accomplishment and camaraderie for the ladies is an iman high.  We didn’t realize how many brothers/sisters we were providing a service for. For five dollars, they get a home cooked halal meal. We live in an area with out any halal restuarants nearby, the closest one is 30 minutes away. Some of our customers have sick or pregnant wives at home and they take these boxes home on Fridays as a ‘gift’; to give them a break. Others are bachelors and would have eaten out at a restaurant.

Our masjid is not officially a ‘masjid’, it is a center with a musalla. It is not open for all five salats yet. InshaAllah one day it will be. So the rules of not buying/selling in the masjid don’t apply to us. Check before you all start a program. If any other sisters have suggestions or have run a similar program, I would love to learn from them as well.

*Under California Retail food code a “Food facility” does not include any of the following: (1) A cooperative arrangement wherein no permanent facilities are used for storing or handling food. (2) A private home. (3) A church, private club, or other nonprofit association that gives or sells food to its members and guests, and not to the general public, at an event that occurs not more than three days in any 90-day period.

*A 1996 federal law that, as reported in a recent article in the San Francisco Chronicle, “protects all donations made in good faith . . . . The only exceptions are gross negligence or intentional misconduct. A plaintiff would have to prove that a company or individual intentionally tried to harm another person by making a donation of food it knew to be unsafe.”

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Make your deen green-Grassfed halal beef @ Farmers Markets in LA

As you have probably read before that I am an avid supporter of a whole food, traditional food lifestyle- it is closest to the Sunnah of our beloved Prophet (SAW), so I  leap at any chance to eat more nourishing food.  After my recent visit to the Middle East and Pakistan, I came back and nothing here tasted good. I had a hard time eating anything. Then I realized all the meat that my father handpicks from his neighborhood butcher in Islamabad is grass-fed- the goats roam the valleys searching for grass as do the cows. They are not fed corn or grain. That is not Allah (SWT) met for them to eat. Albalagh’s article on animal feed and hormones in ‘halal’ animals prompted more research. Then found an article about how zabihah meat could be rendered un-halal based on the feed of the cow. I asked my butcher “Uncle’ at Asia Spot and at first he was offended, then he bought out the box from his slaughter house, which said grain fed. So I’m satisfied but still hungering for the taste of meat from the old country. As Nourished Kitchen.com says, Grass-fed, pasture-raised and wild caught animal foods are deeply nourishing.  Indeed, for thousands of years prior to the advent of industrial agriculture, these were the only animal foods we knew.  The manner in which an animal was raised does make a difference, not only to your health but to the health and vibrancy of your local economy and environment.  Grass-fed beef and red meat is a richer source of conjugated linoleic acid, omega-3 fatty acids, beta carotene and retinol than the meat of conventionally raised animals. Moreover, grass- and pasture-based ranching provides environmental benefits as well – nurturing the local fields, improving the diversity and proliferation of native flora and fauna. I started researching grass fed options- so I looked in to greenzabihah.com. They are based in Virginia so are a great source for East Coasters. But shipping here wasn’t cost effective, so you ask Allah and viola- a local option for So Cal. Zabihah Grass Fed Beef is now available at Farmers Markets in OC and LA.  Frank (the rancher) is at Farmers Market selling Halal Grass Fed Beef. He will start some time in mid April… if you need further information about this you can visit him at any of the farmers markets listed below..starting the week of April 12th. The plant does not  handle pork. Frank is not doing the slaughtering. His cows are slaughtered by  Paradise Ranch where Muslims do the slaughtering and packaging. The prices are different depending on what you want. There are halal/zabihah labels on the meat as well. You can get it at the following  four Farmers market locations: San Juan Capistrano- Wed 3-7pm Laguna Hills Farmers Market- Friday 9-1 pm Irvine UCI Farmers Market-Saturdays 8-12 pm Beverly Hills- Sundays 9-1 pm Northern Californian have a great resource at Nature’s Bounty All Halal Farm in Vacaville, CA. On a side note-NRDC estimates that if all Americans eliminated just one-quarter pound serving of beef per week, the reduction in global warming gas emissions would be equivalent to taking four to six million cars off the road. Meatless Mondays anyone? OK, this is the kind of boring part, but for those of you who are interested in your health or the health of your children, it may be compelling. Many studies have been done on the impact of eating meat from grass-fed vs. grain fed beef. For expectant mothers and their babies: Doctors indicate that Omega-3 fatty acids are a vital nutritional contributor to enhanced pregnancy health. Omega-3 fatty acids play a key part in pregnancy health, and in the healthy development of babies in the womb. The benefits of Omega-3 fatty acids are clear. To summarize recent research conclusions, Omega-3s: Offer critical nutrients for babies’ neurological development. Promote the development of the fetus’s cardiac and respiratory systems. Support the development of the fetus’s brain and eyes (development of visual centers). Have been shown to increase the learning and cognitive functions of children, with effects measurable to age four. Increase the attention spans of young children (a measurable component of intelligence early in life). Support the pregnancy health of the mother, possibly reducing chances of toxemia (or pre-eclampsia). May help prevent pre-term labor and premature delivery. Studies have shown that babies are more likely to put food in their mouths when they see a parent eat it, and toddlers, preschoolers and elementary school kids are more likely to accept foods their parents like. Food preferences are initially formed in the womb and through their mother’s milk as well. For those of us between 10 and 100: Some of grass-fed beef’s benefits, in comparison with the grain-fed version, are: 500% more CLA (Conjugated linoleic acids) 400% more Vitamin A 300% more Vitamin E 75% more Omega-3 fatty acid 78% more Beta-Carotene Eleven out of eleven studies to date have found that CLA decreases cancer Four out of five have found a decrease in body fat. Two out of two have found decreases in heart disease. Six out of six have found increased immunity to disease. Two out of two have found increased bone density. And three out of three have found a decrease in adult diabetes. While artificial CLA is now available in a pill form, natural CLA from animal products is 600% more effective in fighting cancer.

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Kitty Party- fun way to save money

For the first time in my life I am a part of a committee as in BC, DC , kitty party. What is a BC? you make ask. A group of women gather together to pool their money into a ‘fund’; every one puts in x amount of money into the ‘pot’ ie. $500. One lucky sister gets the to take the kitty home. ( Every month a different woman takes the money until the round in complete)

Here is how to set one up -

1. Gather like-minded women you trust- usually works well with at least 12 women- one for each month
2. Decide the amount of the “fund” ie. $12,000
3. Decide the amount of contribution. For example- if the fund is 12,000 then the participants can choose to give the whole $1000 a month and take $12,000 when it is their turn OR they can have a partner and contribute $500 each and take $6000 when it is their turn.
4. Appoint one coordinator who reminds people of the dates and amounts. This person is also in charge of gathering all the checks and giving it to the lucky sister.( Don’t do cash, as its harder to take care of and bills may turn out counterfeit)
5. Decide at the beginning of the session who will receive the money in which month either by lottery or by request.
6. Decide a fun activity for the participants to do when they get together ie. In our BC the gal who gets the “fund” hosts a dinner at her house. Others go out to restaurants or have speakers come in or take a class together whats ever works.

It is a great way for ladies to socialize and save some money. Women can also ask for the kitty at a time when they most need it ie. an upcoming wedding in the family, vacations, a trip to the ‘maikah’ (their parent’s home) or any other reason when they don’t want to ask their husbands for spending money.  This tradition is very common in the subcontinent. Credit cards are a very new phenomenon in there. And bank loans for women who don’t have a steady income are non-existent. So from the villages in Gujrat to the mega city of Karachi, women from all strata of society indulge.  One friend of mine renovated her kitchen with the money. My neighbor asked for the first take and bought a car – INTEREST free and paid it off in a year!!

I had my reservations at first. Why do I need to do this? I can always get an interest free credit card and buy what ever I need or just try to save some money in a drawer. That reminds me of Maasi- my mother’s maid, who saves her money under her mattress only to have her druggie son steal it. I have dual degree in Accounting and a BBA I should be able to save money in a bank account somewhere!!  But I know myself- I am not good with cash, I ‘ll lose it or spend it or give it away (when I feel guilty). Credit cards never give me the feeling of accomplishment – mostly I make impulse purchases and later get buyer’s remorse. Thank God for my husband’s policy of paying off credit cards at the end of the month. I think when you save up for something it means more to you. It has VALUE.

The choice I had to make was should I ask to receive the money at the beginning or at the end. The beginning would work well for people who have a hard time getting a loan or even a credit card. I decided the end will work for me; this way whatever I buy or save for will have value because I actually waited for it for a whole 12 months instead of the instant gratification we all have become accustomed to.

Anyways, since I am the lucky sistah this month, I get to host the party at my house. All ladies means No hijab!   To offset the gossip fest and to remember God when He blesses us – I asked a lovely sister to speak. Maybe we can make zikr together… Alhamduillilah (Praise the Lord) now I don’t have to stress about my sister in law’s wedding in July- I saved up enough for the tickets to the East Coast, her wedding gift, and shopping!! Now to cook some Persian food…

Here is my menu :

Pita Chips and Hummus (Not really Persian but it’ll do)

Herb Salad with Pomegranate with Tahini dressing

Herb Salad with Pomegranate with Tahini Dressing

Kashk-e Bademjan based on my favorite Persian restaurant in Sacramento- Scheharzade

some people like it chunky but I prefer it really smooth and smothered in Olive Oil.

• 6 small eggplants, peeled
• 1 large or 2 medium yellow onions
• 2 tbsp mint leaves, finely chopped (dried mint also works here)
• few cloves garlic
• 1 large tomato
• 1 cup of  kashk- this is whey- I buy the B.B. brand from small Persian store called Mom and Pop’s Deli
  

1. Roast the eggplants in their skins until they collapse- I do this in our BBQ to give them a smoky flavor or you can use a touch od liquid smoke in the oven; peel, then proceed as below
2. Fry the onions until golden brown.
3. Remove all  but two tablespoon of the onions from the pot.  Add the mint to the onions. Continue to fry until the mint is fragrant, and the onions are medium-dark brown and starting to crisp a bit. Remove and set aside; use this for garnish.
4. Add garlic until it pops. Return the rest of the onions and eggplants to the pot. Add the tomato and season lightly with salt & pepper (the kashk is quite salty, so be careful).
5. Use a mixer, mash the eggplants until smooth
6. Add one cup of kashk, whip until mousse-like. Re-season, if necessary.
7. Garnish with extra-virgin olive oil and the fried onion/mint mixture.
8. Serve warm or at room temperature with pita or use as a delicious side with your koobideh and tahdig.

Tahdig with Potatoes & Zaresh

( Dr. Z’s, my mum-in-law’s best friend who spent quite some time in Tehran as a newlywed taught me how to make this but I added my twists to it – ofcourse!)

Tahdig with Potatoes & Zaresh

and finally my habibi’s favorite Koobideh Kebob -

Koobideh Kebob

That is recipe is another post by itself since it has evolved over the course of my marriage.

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Fajr- the breakfast of champions

My husband & I have made a major lifestyle change this year. As we head into our mid thirties, our bodies are changing on us. We were always night-owls ever since college. He would workout at night- the gym is less crowded- less fitnah. Then work on his paperwork til the wee hours of night.  I would even do my grocery shopping at night since taking 3 kids to the store during the day was pure torture.  As a result, I’m ashamed to say we would miss our Fajr  a lot.

This year with LF#3 in pre-school and LF#2 in school until 2:12, leaves just LF#4 at home and he hasn’t hit the terrible twos yet. My husband’s work schedule has Alhamdulillah become somewhat ‘normal’, with the 2:00 am calls diminishing as the hospital’s overtime budgets shrink.

As a result of all of this, we now go to bed by 10:00 as opposed to 2:00.  The other reason for making this change was I am salah-training my LF#1 and frankly it was embarrassing when she asked me all too often why I had not woke her up for fajr.

This poster courtesy of OJS- my brother -in-love

Here is a motivating article on the dawn prayer.

Another how-to for the Fajr showdown

Now waking up before dawn breaks, he still fits the gym in – less fitnah that early in the morning too. My kids haven’t been tardy once since we started.  The best part about it is LF#1 and I are bonding during prayers. It’s quiet in the morning – we talk without her younger siblings interrupting after every word. I know that there will be days when it is not perfect so pray for me.

I am including the yummy breakfast recipe we are making together now that we have time to enjoy them.

LF#1 Fave: Omlette a la Mama

7 Organic Free Range Eggs -one for every person in the family plus one

1 medium brown onion

Olive Oil (for the Sunnah)

Pepper jack cheese- I use the Tillamook brand, its creamy, halal certified, rennet free and the enzymes are microbial/ vegetable based AND made with milk produced without rBST. I love this company, its a cooperative of 110 dairy families.

Here is the link- Tillamook answers cheese questions.

Buy the big block from Costco , shred it, put it in small ziplocs and freeze it

Red Chili powder- a pinch

Sea Salt

Fresh crushed black pepper

Fresh cilantro or parsley (whatever is available)

• Grate the cheese
• Cube the onions.
• Beat the eggs well in a large bowl. The longer you beat it the smoother your omelette will be.
• Season as desired.
• Warm your pan (use cast iron)  and coat it lightly with olive oil over medium heat ( don’t use too much oil it will make the omelette soggy & greasy)
• Saute the onions until translucent
• Pour the eggs into the pan and cook until the bottom starts solidifying
• Lift up the pan edges so all the runny eggs flow to the side of the pan
• Fill the middle with onions, herbs and cheese and fold the omelette.

When we are in a hurry then we just add the onions to the eggs and fry the mixture, flip the omelette and just sprinkle the cheese on top.

Grown up version- add mushrooms & green bell pepper for the hubbie.

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Salaam- welcome to my attempt at life, which is hopefully pure, responsible & grateful

Deen is a way of life. In obedience to the Creator. So make your deen green; while you  live on this Earth, respect it as you do other creations of God.  Likewise our bodies too are a gift from the Creator. What we consume affects our body and soul. Many of us follow the halal but we forget the tayyab- the pure. In the Quran, in Surah Al-Ma-ida: 87-88 ( The table spread with food) God say,

“Eat of the things, which GOD has provided for you, lawful and pure; but fear GOD in whom you believe.”

Click here to get both without having to venture beyond your keyboard. Order organic, halal meat to your doorstep.

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