Walima Club:Iraqi cuisine(Egg plant Wraps,Date balls and Cardamom cookies,yum!)

The Walima Cooking club celebrates Iraqi cuisine for the month of August with 3 palatable delicacies(one savory and two sweet).Thanks Arlette for the delectable picks.

Iraqi cuisine
Iraqi cuisine or Mesopotamian cuisine is Iraq's traditional cuisine developed since antiquity in MeMesopotamia (Sumer, Akkad, Babylonia, Assyria). It is considered one of the oldest kitchens.
As Baghdad became the centre of the Abbasid Caliphate during the Islamic Golden Age, Muslims and other scholars from many parts of the world came to visit, live and study in Iraq, which gave the Iraqi cuisine new twists to its food. This is most commonly seen in the greater use of spices (e.g. Saffron) used in the Iraqi cuisine in comparison to other Arab cuisines.
Iraqi cuisine has absorbed influences from all the neighboring countries and has much in common with Levantine, Persian, and Turkish cuisines. With the Ottoman rule of Iraq, influences of Turkish cuisine also became incorporated into Iraqi recipes (and vice versa).
Furthermore, as the rest of Iraqi history, the Iraqi cuisine has been deeply influenced by its fertile land between its two rivers Euphrates and Tigris.[1] This influence is seen in Iraq's national dishes.


Lissan Al Kadi - Eggplant wraps

The wraps turned out to be one of best tasting eggplant appetizer.Usually made with minced meat ,but one can also stuff with vegetable like mushrooms or with tofu and flavor up with choicest spices.
Recipe
Makes about 12 pieces
Ingredients:
1 large eggplants
1 tablespoon Olive oil

Meat Stuffing:
1/2 lb Lean ground meat(lamb or beef),
1 garlic ,minced
1 teaspoon cumin
1/2 teaspoon chili powder
1 medium onion (1 cup) finely minced,
1 tsp salt,
1/4 tsp black pepper

Vegetarian Stuffing :
1/2 red or green bell peppers,chopped
1 medium red onion, chopped
2 medium portobello mushrooms,sliced
1 garlic, chopped
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 cup low fat crumbled feta cheese or shred mozzarella
1 teaspoon olive oil
salt and pepper for seasoning

Sauce:
1 tbsp olive oil,
1 large onion diced,
1 large tomato peeled and chopped,
8 oz. tomato sauce,
1 cup beef or chicken stock or vegetable stock,
2 tablespoon lemon juice,
1 tsp salt,
1/2 tsp pepper or chili powder,
1/2 tsp turmeric.

Direction:
Trim off the top and bottom of the Egg plant. Place eggplant slices on baking sheets lined with foil and brushed with oil. Bake in the oven at 350 degrees for approximately 20-30 minutes until brown, turning the eggplant halfway.
If using meat stuffing
Mix together the ground meat, onion, spices,salt and pepper. Divide the meat into sausage shaped portions 1" thick and 2" long. Place a portion of the meat stuffing at one end of an eggplant slice and begin wrapping the eggplant around it.

If using Vegetarian Stuffing
Heat oil on medium high heat in a pan and saute the vegetables with garlic and spices for about 5-6 minutes until soft,season with salt and pepper.let cool for a minute or two.place the about a tablespoon of stuffing ,sprinkle cheese on the eggplant slice and wrap it.

Place the rolls in a baking dish and layer the tomato slices on top (optional).
In a saucepan heat 2 tbsp oil and saute the diced onions. When soft add the chopped tomatoes, salt, pepper and turmeric. Add tomato sauce, stock and lemon juice to taste. Cover and simmer 15 minutes.
Pour the sauce over the rolls in the baking dish, cover with aluminum paper and bake for about 40 minutes at 375 degrees for meat stuffing or 30 minutes for vegetables stuffing.


KURAT Al TAMIR - (Date Sesame Balls)

Sweet and nutty,these morsels make a nutritious dessert after a spicy meal.


Recipe
Makes about 20 small balls.
Ingredients:
1 pound soft dates(I used Medjool)
1 cup walnuts
1/2 cup toasted sesame seeds or shred coconut
2 tablespoons tahini
½ teaspoon cardamom/cinnamon or both

Preparation:

Add dates, ½ cup sesame seeds, and tahini in the food processor. Pulse and add the walnuts and spices; pulse again. Take the mixture out and make small balls and roll them in toasted sesame or shredded coconut.


Cardamom Cookies - Shakar Lama
Buttery melt in the mouth delicious,the cardamom imparts sweet scent and exotic flavor to the rich cookies.

Recipe
Makes around 1 dozen
Ingredients:
3/4 cup whole wheat flour
1/2 cup all purpose flour
3 tablespoon Organic butter,softened not melted
1 tablespoon whole milk
3 tablespoon brown sugar or 2 tablespoon agave nectar
1 Organic egg yolk (optional)
1 teaspoon ground cardamom
1/4 teaspoon salt
few whole almonds

Preparation:

Beat the butter in a bowl for 3 minutes. Add sugar and beat the mixture until becomes light in color. Add flour, cardamom and salt gradually. Use your hand to mix the cookie dough. Take a small piece of dough the size of walnut. Shape the cookie and place and almond in the middle. Arrange on a tray with parchment paper or silicon pad. Bake for 20 minutes in 350 degree oven.

Mini Dobos Torta

To do or Not to do was question for this month's daring baker challenge.The aftermath of moving was tiring ,Ramadan commencing ,but the luscious 5 layered sponge cake was too tempting to skip and with a special day to celebrate,the decadent cake was the best dessert I could treat myself with.I baked 2 mini dobos(with 6 layers each) ,skipped the eggs for the butter cream,used low fat cream cheese and 100% cocoa powder for the rich dark chocolate frosting.And the pretty pink mini dobos with rose syrup cream cheese frosting,reminded me of the sweet and innocent side of childhood.I'm a year older now and definitely a year nuttier :D.

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful
of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos
Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite
Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

what is the Dobos Torta (or Torte)?
The Dobos Torta is a five-layer sponge cake, filled with a rich chocolate buttercream and topped with thin wedges of caramel. (You may come across recipes which have anywhere between six and 12 layers of cake; there are numerous family variations!) It was invented in 1885 by József C. Dobos, a Hungarian baker, and it rapidly became famous throughout Europe for both its extraordinary taste and its keeping properties. The recipe was a secret until Dobos retired in 1906 and gave the recipe to the Budapest Confectioners' and Gingerbread Makers' Chamber of Industry, providing that every member of the chamber can use it freely.


Equipment

* 2 baking sheets
* 4 inch round cookie cutter
* mixing bowls (1 medium, 1 large)
* a sieve
* a double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly over the top of the pan)
* a small saucepan
* a whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or stand mixer will make life much easier)
* metal offset spatula
* sharp knife
* piping bag and tip, optional

Prep times

* Sponge layers 20 mins prep, 40 mins cooking total if baking each layer individually.
* Cream Cheese Frosting: 2 minutes
* Caramel layer: 10-15 minutes.
* Assembly of whole cake: 20 minutes

Sponge cake layers

* 4 large Organic eggs, separated, at room temperature
* 3/4 cup (162g) confectioner's (icing) sugar, divided
* 3/4 teaspoon (5ml) vanilla extract
* 3/4 cup all purpose flour
* 1 tablespoon corn starch
* pinch of salt

Chocolate Cream Cheese frosting

* 4 oz pack Low fat Cream cheese at room temperature
* 1/2 cup (100g) caster (ultrafine or superfine white) sugar
* 1/4 cup 100% cocoa powder(or use 2 tablespoon pink rose syrup for pink frosting)
* 2 tablespoon Organic butter,softened

Caramel topping

* 1 cup (200g) caster (superfine or ultrafine white) sugar
* 12 tablespoons (180 ml) water
* 8 teaspoons (40 ml) lemon juice
* 1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)

Finishing touches

* 12 whole hazelnuts, peeled and toasted
* ½ cup (50g) peeled and finely chopped hazelnuts

Directions for the sponge layers:

NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.

1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).

2.Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)
3.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.
4.Line the baking sheet with parchment paper, spread about half the batter in an even layer on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an a 5 inch cookie cutter and cut each cake layer into a neat rounds.

Directions for the chocolate Cream Cheese Frosting:

Whip all the ingredients together in a large bowl,use a hand held mixer or a whisk to make a smooth frosting.


Directions for the caramel topping:

1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.
2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.
3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn't just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.

Angela's note: I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, then I highly recommend placing the wedges in that for easy removal later and it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.

Assembling the Dobos

1.Divide the cream cheese frosting into six equal parts.
2.Place a dab of chocolate frosting on the middle of each cake layer. Spread and repeat with 5 more cake layers. Spread the remaining icing on the sides of the cake.
3.Optional: press the finely chopped hazelnuts onto the sides of the cake.
4.Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover frosting, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.
Storage

I (Angela) am quite happy to store this cake at room temperature under a glass dome, but your mileage may vary. If you do decide to chill it, then I would advise also using a glass dome if you have done. I should also note that the cake will cut more cleanly when chilled.


A mini slice for Angela and lorraine for the delicious challenge.Check out other daring bakers dobos.

Pineapple Ginger Chutney

Except for the peeling part I totally enjoy pineapples.The last one we bought was so fully ripened and had to be used in a day.Why not make a tongue tickling chutney for a change?.The spice from Ginger and chili peppers balances the sweetness from the fruit,and lime juice adds a nice tang to sweet and spicy concoction.The experiment turned out to be a toothsome condiment,the Vitamin loaded chutney is relishing with chips and crackers,spread on sandwiches or mixed with rice.


Recipe
Ingredients
1/2 a fresh pineapple,peeled and cubed
1 inch piece fresh ginger root,minced
1 hot or medium hot chili peppers,seeded and chopped(I used habanero)
1 cinnamon stick
2 tablespoon fresh lime juice
2 tablespoon sugar(optional,I didn't use any)
Pinch of salt


Method

Combine all ingredients in a saucepan ,avoid reactive metallic containers like aluminum or cast iron,preferably use stainless steel.Bring the contents to a slow boil,simmer until completely soft and mushy for 25-30 minutes,stir occasionally.check the seasonings, add more lemon juice if needed.Remove the cinnamon stick.For a more smooth chutney ,grind to a finer paste,then return to the saucepan.Mix a teaspoon of cornstarch with equal quantity of water.Stir in the chutney and simmer another 5-10 minutes.Cool and store in an sterilized air tight jar for over 2-3 months.



The chutney is off to Weekend wokking,the ingredients of the month is Ginger and the host is MomGateway

Chobani Greek Yogurt.Eggless Cherry Muffins and Pomegranate Smoothie

Savor the day. Be passionate about your work. Open your arms to family, friends, and to life itself.Chobani Greek Yogurt is more than just a delicious, protein-rich snack. It’s a celebration of the vibrant Mediterranean spirit.
- AgroFarma,Inc.

AgroFarma, Inc.,a NY based dairy product manufacturer founded by Hamdi Ulukaya, recently introduced a delicious new product called Chobahi Greek Yogurt.Creating true Greek yogurt is an art. It uses a centuries old technique that originated in Europe and includes taking something away and not adding anything. In fact, Greek yogurt is not heavily processed or enhanced with preservatives or sweeteners. A unique straining process where the whey is removed results in great tasting yogurt that is pure, clean, and simple, and has a rich, thick,and creamy texture.
AgroFarma, Inc., located in the rolling hills of Upstate NY, produces Chobani Greek Yogurt.There,a team of yogurt makers with more than 40 years of experience has made it its mission to produce the highest quality, all natural Greek yogurts.

Reason to treat oneself with Chobani
Protein
Derived from the Greek word chopani meaning “shepherd”,Chobani Greek Yogurt offers more than twice the amount of protein found in other major U.S.brands.One serving of Chobani Greek Yogurt can deliver up to 34 percent of an adult's daily protein requirement.Chobani is a smart choice for the South beach ,Atkins dieters or those on low or no meat diet.

Calcium
Chobani is an excellent source of calcium,each cup completes 20 percent of an adult’s recommended daily needs.Calcium rich yogurts if eaten regularly, may reduce the risk of osteoporosis, the thinning and loss of bone mass that affects 25 million Americans as they age.And can also reduce the risk of colon cancer.

Probiotics
Chobani has 5 live and active cultures(Lactobacillus bulgaricus and Streptococcus thermophilus, as well as Lactobacillus acidophilus, Bifidus, and L Casei.) that boosts immunity by regulating lymphocytes, as well as antibodies within the body. Studies have also shown that probiotics help improve digestion, combat lactose intolerance and constipation, and promote the growth of healthy bacteria in the colon, reducing carcinogens.

Organic
The company uses organic farming practices to preserve the environment with a focus on producing high-quality and all-natural yogurts. All of the products are made with milk that contains no artificial hormones,preservatives and added sweeteners and the manufacturing facility is HACCP certified to ensure safety and quality,thus completely suitable for all ages.

Part of Mediterranean Diet
Mediterranean diet emphasizes an abundance of food from plant sources, including vegetables, fruits, and whole grains. It also directs people to eat minimally processed foods, while increasing their intake of low/nonfat,dairy products, to maximize health benefits. In addition, the Mediterranean diet calls for an emphasis on lean sources of protein, and limiting the consumption of red meat. Research has shown that the people of the Mediterranean region enjoy longer and healthier lives with fewer incidences of chronic disease

Flavors
With 8 different flavors including - Blueberry,Peach,Pineapple,Strawberry,Honey,Pomegranate,
vanilla and plain,all available in Non Fat, 2% Fat and 10% Fat, Chobani has a yogurt for everyone.

Thick ,rich and fruity ,all the fruit flavored varieties with bits of real fruits are as good as desserts themselves.One can also use them in baking or whipping up smoothies.The plain variety is also great for baking and for enriching and enhance the texture of dips and salads dressings.


Plain Non-fat Chobani with crunchy granola and fruit ~ Perfect start of the day


Plain Non-fat Chobani in Eggless Cherry Muffins ~ Delicious!

Recipe
Ingredients
1 cup whole wheat flour
3/4 cup all purpose flour
1 cup non-fat plain Chobani Greek Yogurt
2 tablespoon low fat organic milk
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup honey or 1/2 cup brown sugar or 2 tablespoon Agave nectar
2 tablespoon Olive oil or vegetable oil
1 teaspoon pure vanilla extract
1/2 cup cherries (fresh or dried ,I used fresh),chopped
Method
preheat oven to 400 F.
Line the muffin tray with parchment cups.
In a mixing bowl, combine flour, baking powder, and salt. Set aside. In another bowl combine the yogurt ,milk,with honey, oil and vanilla extract. Mix wet mixture with the dry ingredients . Stir in the cherries until combined.
Spoon batter into each prepared muffin cup. Bake for about 20 minutes, or until golden brown.Serve warm.
Makes about 6 medium muffins

Pomegranate Chobani Smoothie ~ Luscious!


After tasting the samples of Pineapple and pomegranate,We couldn't wait to try the other flavors.By happy chance we found a variety pack at the Costco.Chobani is also available in these other stores.

Ramadan Kareem!:Joy from Fasting to Feasting(Season II)

RAMADAN KAREEM to all the viewers fasting this blessed month of Ramadan.
Celebrate the spirit of Ramadan ,join me and my good friend Lubna at Kitchen Flavours for Season II of Joy from Fasting to Feasting.Share your experiences ,hopes ,aspirations and perspectives this Ramadan besides the good food prepared for the Suhoor and Iftar meals.Find more details here at Lubna's announcement.



Thanks Lubna for your efforts.Take a peek in to the previous Ramadan entries .

Lovely Ladies who have joining in the Season II are :

Aysha - Life Today

Faiza - Faiza Ali's Kitchen

Fitri - Rumah Manis

Lubna - Yummy Food

MamaFami - Mamafami's Spice and Splendour

Mona - Zaiqa

Muneeba - An Edible Symphony

Noor - Ya Salam Cooking

Retno - Kedai Hamburg

Shab - Shab's Cuisine

Shaista - MixCalculations

Shifa - Sugar And Spice

Umbelbanat - أم البنات

Health Nut

Zainab and Meedo - Arabic Bites

Vegan(and Vegetarian) French Onion Soup in a Home made Bread Bowl

I was always fascinated by the soups and stews served in the adorable bread bowls.Looks challenging but If you can bake a bread then these are unbelivebly simple to make.Vegan French onion soup is the simplest soup to serve in these bowls.It so happened I had to empty the pantry of onions and flour the day before moving to Columbus,the soup in bread bowl seemed perfect to use them up.With no cheese in the fridge and no time for shopping for any, I made it all vegan,Mr.health nut couldn't be more happy(he is always grateful to skip cheese).


Recipe :Vegan French Onion Soup
Adapted from Suite101.com.The original recipe uses tahini and miso(soy paste) as a substitute for cheese.Again I didn't have those in stock and are missing in my recipe.
Ingredients
2 large or 4 medium onions,finely chopped
4 cups of vegetable stock\broth
2 cloves garlic,minced
1/2 teaspoon black pepper,freshly ground
1 tablespoon soy sauce
1 tablespoon Extra virgin olive oil
1 tablespoon cornstarch or all purpose flour
Method
Heat oil in a large pan over medium-high heat. Add the onions and saute until lightly brown.add the garlic and saute another minute or two.Cover and cook for 25-30 minutes on medium-low heat until onions are tender,stir occasionally.Add the sauce ,pepper and vegetable broth,bring to a slow boil.
Mix the cornstarch in tablespoon of water and add to the boiling onion mixture,keep stirring to prevent lumps.simmer for about 3-4 minutes.Serve in soup bowls with crusty bread or make you own bread bowl as follows.

Vegetarian Variation :
Sprinkle some Swiss cheese or Gruyere over the soup bowls and melt under the broiler for 2-3 minutes and serve.

Recipe : Bread Bowl
One can skip the Bake again part, I baked the second time for a more crusty texture to the bowls.Method adapted from ehow.
Makes 2 medium bread bowls
Ingredients
1 cup 100% whole wheat flour
1 1/2 cup all purpose flour
1 pack(1 1/2 teaspoon) active dry yeast
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoon extra virgin olive oil
1 1/2 cup warm water,little more if needed

Method
Prepare the dough
Dissolve the yeast in warm water, stir in the sugar and allow the yeast to get frothy, about 10 minutes.In a large bowl combine the flours, salt and oil. Add the yeast mixture and knead until well combined and smooth.Apply some more oil on the sides of the bowl cover and allow to rise until double it size about 2-3 hours.
Bake
Preheat oven to 400F.
Punch down the air from the dough.Knead for a minute.Then divide the dough in to 2 equal portions.Shape in to a round shape about 5 centimeters in diameter and place on a greased baking sheet,cover with a kitchen towel and proof for another hour by allowing to rise one last time before baking.
Vegans can skip this
brush the dough with a table spoon of egg wash(mixture of egg and water) evenly all over.

Place in the middle rack of the oven and bake for 30-35 minutes until the crust is golden brown and sounds hallow when tapped.Cool for at least 15-20 before slicing off the top of each of the bread roll with a serrated knife.


Bake again

After cutting off the top,scoop out the some of the insides of the bread,carefully not to remove too much or the bread bowl might leak.These can be used as a dip in the soup.
Bake again at 350F for 5-6 minutes until the bread bowl is slightly toasted.Now transfer them on to serving plate.Ladle the warm onion soup until 3/4th full,garnish with herbs or if topping with cheese melt under the broiler for 3-4 minutes and serve.


The pictures were taken in a jiffy with all the moving chaos at home,almost thought of skipping the photo session and get straight to eating them.But since this is so apt for The Click Click - Allium,glad I could spare few minutes.
My first attempt at bread bowls these are also my entry for BBD #23:Something you have never made before and Susan's Yeast Spotting,hosted this week by Macheesmo.

Fiery Habañero and Grilled Sweet Corn Salad

Boxes Boxes everywhere,setting up a new home is quite a daunting task.Heat hitting its peak in Columbus(Ohio) added to the exhaustion.We have been surviving on bread & jam and maggie instant noodles for quite some time now. Thankfully with all the belongings reaching us safe and sound and most of unpacking done, I can resume cooking and squeeze in some time for blogging.My experimental cooking still needs to wait,here is a hot and sweet salad I made couple of weeks back before the move.


The little morsel of extreme heat - Habañero

Habaneros are one of the worlds hottest peppers,just one or two is enough to impart the fieriness to any food.Peppers are high in Vitamin C and is known to reduce blood pressure,cholesterol, prevent stomach cancers and boost immunity.Use just as much needed as per the heat tolerance.For the salad if one whole habanero to too hot for your taste,use just half or quarter and make sure all the seeds(where most heat is),are carefully removed.The heat from the hot chili peppers is pleasingly balanced by the mild sweetness of the corn.Grill the corn for a wonderful smoky flavor.


Recipe : Habañero Grilled Sweet corn Salad
Serves 2


Ingredients
2 Sweet Corn,peeled and cleaned of the silk
1 cup purple cabbage,thinly sliced(or use purple onion)
1 Habañero Chili, seeded and cleaned of the white inner skin(or use Jalapeño or serranos for lesser heat)
1 tablespoon fresh mint,finely chopped
1 tablespoon lemon juice,freshly squeezed
1/8 of a teaspoon black pepper or ground cumin
1/4 teaspoon salt
1 tablespoon extra virgin olive oil

Method
Grill the corn
Place the corn on the cob directly on the grill over high heat. Grill the corn on the cob for about 10 minutes, rotating the corn as needed to keep it from getting charred too much on one side.
Remove Corn off the cob
when done cut kernels off the cob with a sharp knife.Use a sharp knife and big bowl to catch the kernels. Hold the corn cob straight up in the bowl and cut about three kernels at a time. Rotate the cob until all of the kernels are removed. Transfer in the salad bowl. mix the purple cabbage.
Dress
Prepare the dressing by whisking together oil,peppers and other spices,drizzle over the salad mixture ,toss to mix.Serve.I used the outer leaves of the purple cabbage for the serving bowl,neat isn't it?


The salad is my entry for No Croutons Required : Peppers over at Jacqueline's Blog.

Ramadan Special :Suhoor and Iftar meal.

The most awaited holy fasting month of Ramadan starts in about 2 weeks.To survive the long fasting hours in summer ,when there is absolutely no room for junk food,its essential to feed the body with a balanced meal for the 2 important meals of the day.The fasting etiquette and diet plan should be helpful in planning your meals for Ramadan.

Suhoor(Pre-dawn) meal
Simple and wholesome early morning meal with Lamb Shorba ,Parathas\Roti, Okra and fruits.To get this meal to the table for Suhoor, requires prep work the night before,I make the shorba and Okra curry the night before and keep the dough of parathas ready to roll and roast for the morning.Those prone to UTI(Urinary Tract Infection) should avoid any caffeinated drink like tea or coffee,a glass of milk is my choice of drink.A banana or apple or some toasted nuts should make the meal complete.

Recipe :Lamb Shorba.
Serves 2-3
Ingredients
1 lb lamb or goat with bones,fat trimmed
1/2 cup fresh herbs cilantro and mint, chopped
2 medium onion chopped
1/2 teaspoon turmeric
1 teaspoon hot chili powder
1 teaspoon ginger and garlic paste(use fresh minced for best flavor)
1/2 teaspoon cumin seeds
1 teaspoon garam masala powder(ground cumin,coriander,cloves and cinnamon mix)
2 tablespoon fresh herbs like mint or cilantro,finely chopped
2 green chillies,chopped(optional)
1 teaspoon sea salt
2 teaspoon Extra Virgin Olive Oil or vegetable oil

Method
Heat a skillet or a pressure cooker on medium high flame. Add oil ,chopped onions and cumin seeds. Saute until lightly brown ,for about 8-10 minutes and add the garlic and ginger paste, Now add the lamb ,turmeric ,garam masala ,herbs,chillies,salt and chili powder.Saute for a minute on high flame,then add 2 cups of water. Cover and simmer for 2 hours on medium-low flame or in a pressure cooker for 30-35 minutes,until lamb is tender and falls off the bones,serve warm with Parathas\roti.


Iftar(post-dusk)meal

At the end of the day when body is running low in sugar and energy,the ideal nourishing food is Dates.Was also the Sunnah(tradition) of the Prophet Muhammad(pbuh) to eat dates and water for Iftar.


Whole fruits can also be good for breaking the fast.


For dinner - Lentils and Broken Wheat Soup ,Whole grain rolls,fruits and cooling falooda.

Recipe :Lentils Broken Wheat Soup
Serves 2
Ingredients
1/2 cup Brown Lentils
1 cup broken wheat(Dalia)
1/2 teaspoon Turmeric
3/4 teaspoon chili powder
1/2 teaspoon garam masala powder(ground cumin,coriander,cloves and cinnamon mix)
1/2 teaspoon cumin seeds(Zeera)
1 small onion,finely chopped
1 medium tomato,finely chopped
1 teaspoon ginger garlic paste,or freshly minced ginger and garlic
1 Tablespoon Extra Virgin Olive Oil
1 tablespoon lemon juice,freshly squeezed
2 tablespoon fresh herbs cilantro or mint,chopped
1/2 teaspoon salt

Method
Wash and Soak lentils and broken wheat for 15-20 minutes.
Heat oil in a pressure cooker or skillet with lid,add the onions,cumin seeds and whole spices.Mix in the ginger and garlic when onions turn lightly brown,add the chopped tomatoes,rest of the spices ,saute for a minute.
Drain all the water from the soaking lentils and broken wheat,add to the cooking mixture,saute for 2-3 minutes,before adding 3 cups of water and season with salt.Cover and cook until lentils are tender ,about 10-12 minutes on medium high heat in a pressure cooker or 30-40 minutes in a skillet.Uncover and stir and simmer for another minute ,add chopped herbs and serve warm with whole grain dinner rolls.



Meat Variation:
Add some minced meat(beef or lamb) if desired.

Some Ramadan Favorite posted previously:
Almond Stuffed Dates
Haleem(Spicy Meat Wheat Porridge)
Harees(spicy Chicken Broken wheat Porridge)
Dahi Vade\Bade(Lentils Balls in Yogurt
Okra Fritters

Join in Mona's Hyderabadi Ramadan Food Festival for more Ramadan Favorites.


Kreativ Blogger Award
My heartfelt thanks to Parita,Ann,Shri,Ammu,Smitha,Humaira and Aquadaze for passing me the Kreativ Blogger Award.I've already done the 7 meme.I'm passing this to all the creative bloggers(too many to list)

Good-bye Cleveland! Hello Columbus!
Next week is our big move to Columbus(Ohio).A new city and new hopes .I'll be away from blogsphere just for a week(or two).Hope you all don't miss me much.Wish to be back as soon I get settled in the new place :D

Juicy and Nutty:Watermelon-Strawberry-Almond Salad

I'm a disaster at selecting water melons.The ones I pick always turn out to be either unripe or not so juicy.How do you select a perfect water melon,one that's ripe red and juicy?Here is a simple tip from Mr.HealthNut- a melon that's heavy,with nice and green sheen and a yellowish-white spot at the bottom.We never miss buying them every week in summer,He is more of an expert than me when it comes to picking the right melon.He finds them the most rejuvenating food after the workouts,I totally agree.

The sweet water melon and strawberries with mint and nutty almonds make a refreshing salad for the sweltering hot days.Not mention the salad is loaded with much needed anti-oxidants.

Recipe
Ingredients
Quarter of a large water melon ,rind removed and cubed
1/2 pint strawberries,hulled and quartered
1/2 cup toasted almonds
1 cup Romain lettuce,chopped

For dressing
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice,freshly squeezed
1/2 teaspoon pepper,freshly ground
1 tablespoon fresh mint,chopped
1/4 teaspoon salt

Method
Prepare the dressing,whisk all the ingredients together in a small bowl.Pour over melon,berries and almonds in large salad bowl.Gently toss to mix.Keep cool in fridge until its time to serve.



The thirst-quenching Melon salad is off to Meeta's Monthly Mingle :Marvelous Melons ,hosted this week by Chew On That .

Interesting Read!
**Water Melon : A Natural Viagra?
**Water Melon Health Benefits

Weekend Wokking Cheese Round up!

We love cheese,don't we?It's amazing how the process of milk curdling ,preparing of the curd and ripening can result in bountiful varieties of cheese- Soft,Hard,Sharp,Mild,every cuisine has a favorite.Thanks to all the talented bloggers around the world who poured in their love for cheese and participated in Wandering Chopstick's Weekend Wokking.Here is the Cheesy round up categorized by the variety of cheese:

Haloumi
Haloumi is a salty Greek cheese, usually made of goat and sheep milk. It has a high melting point, and holds together well when fried or grilled.

Lisa(from Ontario, Canada) of Lisa's Vegetarian Kitchen shared with us a fantastic summeryHaloumi Beetroot and Greens Salad dressed with Olive oil,tahini and lemon.

Myzithra , Graviera and Feta
Myzithra cheese is a Greek whey cheese with a light and very mild taste.Graviera cheese is produced from sheep milk or in combination with ewe milk.Feta cheese is also produced from sheep milk or in combination with goat milk.


Ivy(from Athens Greece) at Kopiaste...to greek hospitality baked a Fabulous Greek Savory Pie,Kotopita me Prassa, from the scratch with Provencal pastry base stuffed with onions,leeks,chicken along with goodness of greek cheeses - Myzithra and Graviera.

Paneer
Also Known as Indian cottage cheese,paneer can easily be made at home by curdling the milk with lemon juice or food acid ,straining and squeezing all the liquid.
Sheba(from Goa India)at Art Food and travel chronicles dished up Cottage Cheese and eggs Toulsed in a Cream puff bowl,as tempting as this sounds,this makes a filling meal with good dose of calcium from eggs and cheese.


Sangeeta(New delhi India) at Banaras Ka Khana served us a creamy Paneer Safeda in Cashew Gravy.The gravy has delicately flavored aroma of spices,richness of cashew and home made cream(yum,yum!) and goes well with any kind of flat bread.No to worry about the calories ,the dish has just right amount of fat per serving to avoid all the guilt pangs.



Bergamot(from Mumbai India) at Cooking Escapades in midst of her cooking spree prepared tasty Chinese vegetable soups with soy sauce,fresh ginger and garlic among other spices,the slices of paneer added towards the end of the boil add to the heartiness of the soups.


Pari(from NCR India) at Foodelicious,satisfied her family's craving for "something yummy" by preparing Paneer Kaju Pasanda, a delectably rich paneer dish with Cashews and cream ,paired with home made garlic naan,wish I could join in too.

Pooja(from Illinois USA) at My Experience with Cooking recreated her favorite restaurant style Paneer Mushroom Masala with blend of freshly ground spices,sauteed ground tomato-onion-cashew mixture ,a flavorful paneer dish is sure to please any cheese-lover.


Yours Truly(from Ohio USA) at Health Nut often times also has cravings for something paneer,Shahi Paneer has the similar royal combination of Cashews & Paneer with spices,evidently a crowd pleasing side dish in the Indian Cuisine.

Cream Cheese
Cream cheese is a soft ,smooth and mild tasting cheese.

Graziana(from Italy) at Erbie in Cucina shared with us a Herbal cream cheese using garlic and aromatic herbs - parsley,marjoram,wild thyme,golden sage,thai basil and mint,perfect to slather on sandwiches,dip with vegetables or stuffing in pastries.


Momgateway baked these delectable Pistachio Guava Cheese pastries with cream cheese and guava jelly.She uses guava nectar and reduces it to a thick consistency,perfect to stuff in the puff pastry along with creamy cheese and nuts ,then bakes in a mini-muffin pan,a brilliant idea I must say.


A delish entry from the Weekend Wokking Mastermind Wandering Chopsticks(from South California),Crab Rangoons,crunchy wonton wraps stuffed with imitation crab meat,soy sauce,chili sauce,scallions and cream cheese,these make perfect appetizers with some sweet and sour sauce on the side.

Goat Cheese
Goat cheese, also known as Chevre in French, is a milk product derived from Goat’s milk. Although it can be made in different forms, both hard and soft, the soft goat cheese is more common. It can melt very easily when exposed to heat. This is a staple in the Mediterranean region and also common in Africa and Middle east.Goat cheese is closer to human milk in that it is lower in fat and a lot thinner when compared to Cow Cheese.Those who are lactose intolerant or have milk allergies can eat Goat cheese.

Shri(from USA) of Tasty Touch delighted us with an appetizing Goat cheese salad made with fresh greens,cranberries,Italian dressing and goat cheese browned in butter and olive oil.


Parmesan
Parmesan is a aged hard cheese made with raw cow's milk.

Wiffy(from Singapore) at Noob Cook presented us Cod Fish with Creamy Mushroom Sauce.The pan fried fish is topped with flavorful sauce, prepared using shimeiji mushrooms ,cream and grated Parmesan;served along side with grilled portebello mushrooms and tomatoes on vine,this is indeed a simple and satisfying meal.

Monterey jack or queso Oaxaca
Named after the state of Oaxaca in southern Mexico,the queso Oaxaca cheese has string cheese structure like Mozzarella and unaged Monterey Jack.

Dmichell(from Northen California USA) at Javaholic shared with us Chile Rellenos,the Mexican cheese stuffed medium hot chile peppers served with tomato sauce reminded me of the hot chili fritters(mirchi bajji),a mouthwatering spicy snack of South India.


TS and JS(Vancouver Canada) at [eatingclub] Vancouver ,rolled up the hearty Duck Enchiladas with Chipotle peanut salsa topped with a good drizzle of Monterey Jack.

Pepper Jack
Spicy, delicate, soft & with a slightly tart flavor ,Pepper jack cheese is a derivative of Monterey Jack.

Soma(from Texas USA) of eCurry ,served a perfectly paired hot & sweet Pineapple & Pepper Jack,a simple appetizer with Habenaro Pepper Jack and caramelized pineapple ,this easy sure is in for my next party.

Mozzarella
Mozzarella is a semi-soft Italian cheese with mild flavor made from cow's milk.

Pizza Margherita.

Sweatha(from Bangalore India) at Tasty Curry Leaf ,baked an Italian Classic Pizza Margherita from scratch with Mozzarella ,basil and marinara sauce,a sure crowd pleaser.


Next Month's Secret Ingredient Revealed
The wonder spice I can't imagine cooking without,the versatile spice with commendable list of health benefits and tastes great even in desserts,Ginger!.

And the hostess for September Weekend Wokking is MomGateway.Please send entries by 11:59 p.m., Sunday, August 30 to momgateway (at) gmail (dot) com .If you’re interested in hosting, please email WC at wanderingchopsticks (at) gmail (dot) com

My Hearty thanks to Wandering Chopsticks for trusting in me to host the event.