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Posts Tagged ‘recipe’

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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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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