:: Chakchouka ::

This amazing recipe was introduced to me recently and I can't stop craving it! It's quick, easy, cheap and healthy so dig in!! I like to refer to it as a Middle Eastern version of Huevos Rancheros.. but in my opinion it's much better! This is a mix of a few different recipes I found online and it's yummy! Enjoy...

Ingredients

1/4 C Olive Oil
2-3 Anaheim Chiles Finely Chopped
1 Small Yellow Onion Finely Chopped
4-5 Cloves Fresh Garlic Smashed and Chopped
1 t Fresh Ground Cumin
1 T Fresh Paprika
1 28 oz Can of Whole Peeled Tomatoes or 4-5 Fresh Tomatoes
1/2 C Water
Sea Salt To Taste
5 Eggs
1 T Feta Cheese (optional)
1 T Cilantro finely chopped (optional)

1. Heat Olive Oil in Skillet over Medium High Heat

2. Add Chiles and Onions until Golden Brown, stirring occasionally (5-7 minutes)

3. Add Garlic and Spices and cook until Garlic is soft (2-3 Minutes)

4. Add Tomatoes and 1/2 C Water and reduce heat to medium

5. Stirring occasionally, let it simmer for about 15 minutes while adding salt to taste

6. The sauce should get slightly thicker but shouldn't dry out too much so reduce heat if necessary

7. Crack Eggs evenly into Tomato Mixture and then cover to let it cook for about 5 minutes or until the yolks are set, don't break the yolk though!

8. To prevent eggs from drying out use a spoon to put a little of the sauce on top of the yolks without breaking them.

9. Finally, sprinkle Feta and Cilantro over the Chakchouka and serve with warm Pita Bread :)

Let me know how you like it!! :)

:: The Best Byriani ::

Okay so if you know me, then you know I've been trying to learn how to make Byriani FOREVERRRRR (In the Sandlot voice) and it's been a long hard road but Alhumdulilah, mission accomplished! My friend gave me this recipe and she's a really good cook mashAllah so all the credit is due to her. She had the ability to explain to me what all other recipes could not! Thanks so much :) Mine still needs perfecting however the recipe is solid, so here it is...

Chicken Byriani

1/2 Whole Chicken Skinned Cut into chunks

1 C Plain Yogurt

1/2 Pkg Shaan Bombay Byriani Masala

3 C Basmati Rice

2 T Garlic Ginger Paste

2 Thinly Sliced Onions

1/2 C Vegetable Oil

1 t Lemon Juice

Mint Leaves (VERY thinly sliced, and as desired but at least 3-5 leaves)

Cilantro (VERY thinly sliced, and as desired, the more the better!)

S & P (salt and pepper)

1 pinch of orange food coloring (optional but necessary for authentic byriani)

1. Mix the Yogurt, Shaan Masala and Garlic Ginger Paste with the Chicken to marinade for at least 15 minutes, the longer the better (all day is best).

2. When Chicken is through marinading slice the Onion and fry until golden in the Oil.

3. Then add the marinated Chicken (with marinade) and cook until Chicken is tender on Medium. 

4. Cook until all the water is evaporated and stir until the oil comes to the surface, don't leave too much gravy and then set aside.

5. Next take the rice and soak it for at least 15 minutes (the longer the better).

6. Then boil at least 6 C of water, salt, the lemon juice, and a few mint leaves.

7. When water is boiling add the water and half boil it then drain all the water.

8. Next layer half the rice into a deep frying pan.

9. On top of the layer of rice, layer half the chicken and gravy, then sprinkle with mint and cilantro.

10. Then layer the rest of the rice on top of that and then the rest of the chicken on top of that.

11. Next add a pinch of food coloring, cover and cook for 30 minutes on low and then it's ready!

I like to serve it with chopped cucumbers, diced tomatoes, fresh cilantro and plain yogurt....yummmmy!!!

Lime Cilantro Rice :: Chipotle Styled Rice

Okay until I learned how to cook this rice, my Mama always cooked my rice for me. It's what I like to refer to as my 'gateway rice' because since I've mastered this rice, I can now magically make all kinds of rice! It's my take on the Chipotle Rice and it came from combining a bunch of online recipes I saw trying to imitate the Chipotle Rice. It's all in the technique - which is super simple! It goes well with Mexican food, Desi food, and fish (among many other things I'm sure) Everyone Loves this rice, and hopefully you will too! Here we goo....

Lime Cilantro Rice

1 C Basmati Rice (any long grain rice will work)

2 C water

1 T vegetable oil (not olive oil)

1 t kosher salt

1 Lime or 2 T Lime Juice

3 T Fresh Cilantro

1. Rinse rice in a sieve or strainer that the rice won't slip through. Rinse until the water runs clear.

2. In a medium sauce pan heat the oil over medium heat

3. Add rice and saute in oil until rice is clear (about 5 - 7 minutes)

4. Add 2 C water and bring to boil

5. Once boiling cover and turn heat down to low and let it steam for 17 minutes

6. While rice is steaming mix the juice of the entire lime with the salt until salt is almost all dissolved, set aside

7. Finely chop up cilantro, set aside.

8. When timer is up for rice, DONT TAKE THE TOP OFF, take it off the heat and let it steam for additional 30 minutes, this part is CRUCIAL for perfected rice!

9. When the 30 minutes is up fluff the rice with a fork then add the lime/salt mixture. Mix it thoroughly.

10. Mix in cilantro and serve!

Yummmmm, this will be your favorite rice, I promise!! I hope you like it! Let me know what you think!

Soupy Spiced Lentils :: Pakistani Dhal

This is one of my FAVORITE recipes! I could eat it everyday!! It's super yummy and fun to make! Your kitchen will smell like a foreign spice bazaar and your tummy will be super satisfied!

Lentils are extremely healthy and are a great way of getting protein without eating meat! In the South Asian diet, they consume a lot more legumes then most Americans. Usually eating meat only a couple nights/week instead of with every meal like we tend to do here! If you aren't familiar with the spices or don't know where to find them, try your local Indian/Pakistani Store for fresh and affordable spices!

I found a bunch of different recipes and added and subtracted what I did and didn't like and after many trials and many errors I have come up with this beautiful masterpiece! Most recipes call for a thick lentil paste but I prefer mine extra runny! Give this recipe a shot, even if you think you don't like Indian/Pakistani food, it's soo delicious! Here we go...

Soupy Spiced Lentils

4 C Water

1/2 C Dry Red Lentils

4 T Extra Virgin Olive Oil

1 Medium Onion Diced

14 oz Can of Diced Tomatoes (with garlic is optional)

2-3 T Garlic Ginger Paste (If you don't have the combo paste use 1 1/2 T of each paste)

2 t Curry Powder

1 t Ground Coriander

1 t Ground Cumin

1/4 t Red Chili Powder

Salt and Pepper to taste

Fresh Cilantro (optional)

1. Bring water to boil in medium sized saucepan
2. Add lentils and boil for about a minute
3. Reduce heat to medium-low and simmer for about 20-30 minutes, lentils will be softer and thicker

4. In the mean time, while waiting for lentils to cook, heat oil in a frying pan on medium heat.
5. Add onion, garlic and ginger and cook until soft
6. Measure out all the spices (curry, coriander, ground cumin, red chili powder, salt and pepper) and mix them together in a dish before sprinkling them evenly over onions then saute for 2-3 minutes.
7. Add can of tomatoes then saute for 5 more minutes.

8. MY TRICK :: Get out a medium metal bowl and pour the mixture out of the frying pan and into the bowl. Place the bowl in the sink to avoid making a mess and use a hand blender to puree the mix. You can use a food processor or blender if you don't have a hand mixer, this really gives this dish the consistency it needs! When you have a nice redish orange mix pour it back into the frying pan! (TIP :: to clean the hand washer, turn it on in a bowl of soapy water!)

9. When lentils are ready (not all the water will be absorbed) add them into the frying pan and cook on medium low for another 25-30 minutes.

Then garnish with fresh cilantro and serve with Naan or Cilantro Lime Rice (RECIPE COMING SOON), Raita (yogurt with veggies and spices - RECIPE COMING SOON) or just plain yogurt, and fresh veggies!

Enjoy and let me know what you think of the recipe!

Daddy's Naan Pizza :: DESI-licious

This recipe was inspired by my Dad's attempt to make use of all the left over Naan (South Asian Flat Bread) that we have after parties. It's great as an appetizer or as a main dish! You can add or subtract toppings as you like but I like mine nice and simple with a twist of South Asian cooking by adding the cilantro (MY FAVORITE HERB because it adds great flavor and is thought to have a wide array of health benefits). I go nuts for a crispy crust so this recipe is suited to those who like their pizza crust almost crunchy! Here it goes...

Daddy's Naan Pizza


1 Piece Naan Bread (buy at Asian store/restaurant or make at home)
1 T Chopped Fresh Cilantro
2 T Pizza Sauce (Homemade or from Can/Jar)
2 T Chopped Onion
1/4 C Mozzarella Shredded Cheese

Preheat the Oven to 425 Degrees F
Spread pizza sauce evenly over naan
Sprinkle sresh cilantro over sauce
Then throw the onion on top of that
And distribute the cheese over the top

When oven is ready place on bare middle rack
Cook 6-9 minutes depending on desired crunchiness
(9 minutes for ultimate browned crunch)
Remove Pizza from oven and let cool on stove top for at least 5 minutes
Then for appetizer size cut into 1 inch squares, put on platter, pass and enjoy!