Sara Dhanani

Archive for the ‘Favorite Recipes’ Category

Milker Cookies

In Favorite Recipes on September 27, 2015 at 6:38 pm

“the days go slow and the years go fast.”

Is definitely true these days. I never thought I would have 3 under 5 years of age! The littlest one is now 6 weeks old, she is a snuggly little puppy bringing us tremendous joy. Hand in hand with sleepless nights, cuddles and spit up is the joy of nursing. I say joy of nursing very sarcastically, since I am not a natural milk maker. Expecting that challenge, I decided to sweeten things up a little with these delicious cookies. I made some for myself last night and they were gobbled up by my family so fast that I didn’t even have a chance to let them know they were milker cookies. Try them out, they are very good!

I bought Brewers yeast from Whole Foods Market and it said non bitter taste which I think helped the tastiness!

Ingredients:

1 stick butter

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 teaspoon vanilla

1 cup All Purpose Flour

1 cup old fashioned oats

2 teaspoons baking powder

1/4 cup brewers yeast

1/4 cup flaxseed meal

1/4 cup wheat germ

1/4 cup non sweetened coconut flakes

1/8 cup of chopped almond

3/4-1 cup dark chocolate chips

Method:

Using a stand mixer with the paddle attachment, cream together the sugars and softened butter till light and creamy. Add egg and vanilla and mix together . Add the all purpose flour, brewers yeast, oats, wheat germ, flaxseed and coconut flakes along with baking powder, combining them together. Add the almonds, and chocolate chips and then mix together one more time. Form into small balls and then flatten into a cookie shape and bake at 350 for 12 minutes till the edges are golden brown.

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Hot Mango Salsa

In Appetizers, Favorite Recipes, Vegetarian on May 10, 2015 at 12:49 pm

I’m in love with this recipe! It’s versatile, with well balanced flavors with a little zing that catches you by surprise but wanting more, more, MORE! I made it twice so far in 1 week and have been asked for the recipe countless times. The second time I made it with Serrano peppers and I found it had the right amount of spice for me, but you may want to scale back on the peppers if you want a milder salsa. The key is a ripe mango, it has to be slightly soft to touch like a ripe avocado and it should smell like a mango. If only I could get my hands on some juicy mangoes from Karachi,but in a pinch, champagne mangos are quite delicious in this recipe. 

  
 Ingredients:

Two tomatoes

Three ripened mangoes 

1/2 of a red onion

2 Serrano peppers

A handful of fresh cilantro

Lime juice

1 tsp sugar

A pinch or a couple pinches of salt

Method:

Peel and cut the flesh of the mango in chunks and using your food processor, pulse the mango chunks 2-3 times so they are a rough chop. Be careful not to make it a paste. Place in a bowl. Peel and deseed the tomatoes, cutting into the same size chunks as the mangoes and pulse them in the food processor as well the same size and consistency as the mango. In the mango bowl they go. Next pulse the onion till it’s fairly finely chopped and add to your bowl. I used two Serrano peppers with the seeds, pulsed finely in the food processor. Add in. Next finely hand chop the cilantro and add the bowl. Squeeze in lime juice, sugar and salt. Combine well and enjoy with tortilla chips! If you let it sit in the fridge overnight, the flavors really do thier Magic! 

Aloo Cholaay ki Chaat 

In Appetizers, Favorite Recipes, Vegetarian on April 26, 2015 at 12:31 pm

Chaat! With all its delicious spicy, tangy condiments is full of fresh flavors which explode in your mouth! The skies are heavy with clouds in Phoenix today with spring showers in the air which make it a perfect day to enjoy this Pakistani street food with a hot cup of tea. 

This is also a gluten free recipe. 

  
Ingredients:

3 cartons of garbanzo beans

1/4 cup red lentils

One teaspoon soonht ( ginger powder)

One teaspoon red chilli powder

One teaspoon cumin powder

pinch of kala namak

One teaspoon sugar

salt per taste

4 boiled potato – cubed

Imli chutney:
1 cup imli soaked in water overnight
1/2 tsp soonth
1/2 tablespoon red chilli powder
1 tbsp ground cumin

1 tbsp sugar or a little more if needed

Dahi chutney:

1 cup yogurt 

1/2 tsp red chilli powder

1 tsp cumin powder

2 tablespoons sugar

Method:

Wash the red lentils, disposing of the water. Fill a saucepan with 1 cup of water and add washed lentils. Cook on medium heat till cooked through and completely soft.  Then add drained garbanzo beans along with the boiled cubed potato. Add the cumin and chili powders, soonth, kala namak, salt, sugar and cool till it’s all combined.

Imli chutney:

Cook the soaked imli in its water until the pulp has disintegrated. Add sugar, chili powder, cumin powder, soonth and cook till it has the desired consistency. strain the paste using cheese clothe or a strainer and keep the chutney aside.

Dahi chutney: 

Add sugar, chili powder and cumin powder to the yogurt, beat well and chill before using.
For assembling, in a bowl, add cholay, top with chopped onion, tomato, cilantro, imli and Dahi chutney. Slims are optional! 

The best Chicken Karhai

In Curries, Favorite Recipes, Meat & Poultry, Week night meals on April 24, 2015 at 7:45 pm

I love making chicken Karhai! It’s fast and delicious making it a perfect week night meal. I usually serve it with naan. This is the second Karhai post on the blog and is by far the best Karhai I have made and is inspired by my sister in laws, sisters recipe! Thanks Noreen and Saira!!

  
Ingredients: 

1-1.5 pounds of bone in chicken

1 tablespoon of ginger julienned 

5-6 whole dried red chillies

1 tsp coriander seeds 

1 tsp whole cumin seeds

1/2 tsp garam masala powder

1 carton of crushed tomatoes

1 tablespoon kasuri methi

A small bunch of chopped freshcoriander 

1/4 cup of a high heat oil 

Method:

Heat oil in a large non stick pan. Add 1 tablespoon of julienned ginger in the hot oil, add chicken and cook on a high flame. Coarsely crush cumin and coriander seeds and add the the chicken. Also add the red chillies. Fry for a few minutes till the water from the chicken evaporates. Add the crushed tomatoes and continue frying on high heat the oil separates from the tomato. Add garam masala, kasuri methi and mix it together. You could add a teaspoon of red chili powder but I haven’t felt the need for it. Add fresh chopped coriander and serve with hot naan.. And per my husband a cold cold beer. 

Dahi Bare

In Appetizers, Favorite Recipes, Vegetarian on April 3, 2015 at 7:31 pm

I have been looking for a recipe to make Dal dahi bare forever and just like that, my dearest Zaidi happened to mention she made it for a tea party! So off course with her trusty recipe I was off to a great start. This cooling appetizer/tea time favorite is a wonder dinner main or accompaniment once the Phoenix summer hits in the next few months. While the recipe seems labor intensive, it was easy to put together and absolutely divine!

 

Ingredients for the Vada/dumplings:

1/2 cup of urad/mash dal

1/2 cup of moong dal

One heaping teaspoon ginger garlic paste

1/2 teaspoon baking soda

2-3 green chillies

Handful of coriander leaves

1-2 teaspoons salt

Chat masala:

Kala namak

Red chili powder

Cumin powder

Ginger powder

Tartaric acid

 

Chutney:

1/2 cup Tamarind soaked in water

Salt

1 tsp Red chili powder

A Few tablespoons of brown sugar and castor sugar

2 cups of yogurt.

 

Method:

Add all the ingredients for the chat masala in a jar and use as needed.

In a clean bowl add a few teaspoons of sugar,a pinch of salt, a little chat masala and 1/2 cup of water along with the yogurt. Mix and place aside.

To assemble the vada/ dumplings, soak the dals overnight in water. The next day, drain the water, add ginger garlic paste, salt, green chillies, corriander leaves and baking soda and blend till its a chunky paste. Deep fry the dumplings, a tsp at a time. As soon as it’s golden brown, take out of oil and immerse in a bowl filled with water. Let the vada soak for a few minutes and squeeze the vada to remove the water. Place in the prepared yogurt.

Chutney: 

In a saucepan, add the soaked tamarind pulp, sugars, chili powder and chat masala and heat on low till the sugar dissolves. Taste to make sure it has the sweet and khatta taste you like, adjusting sugar/ chili as needed. Strain the chutney to remove the pulp.

Layer the dahi bara with a layer of yogurt topped with the vada, a teaspoon of chutney more yogurt spooned on top, repeating again with vada, chutney making sure your last layer is yogurt and chutney. Sprinkle with corriander leaves.