Double ka meetha

There are two names to this dish; Double ka meetha after double sliced bread or western style sliced bread or Shahi Tukray (Loose or leftover Bread pieces) or 3 if you use the English name of Bread Pudding for it or 4 if you use the Arabic version Um Ali; though Um Ali uses egg in it with a cream sauce & pudding like in it.

I’m going to share the Hyderabadi version which was from my grandma (moms mom) who passed it to my mom then to me;

Ingredients:

1 loaf of sliced bread toast it and cut them into four pieces. Slice diagonally so it resembles triangles or four squares. Set aside

1-2 bags of milk using a measuring cup.

egg yellow food colouring

saffron threads

1/2 cup butter melted set aside

1 block of khoya (milk solids) cut into small pieces. Pour milk in a bowl with these pieces in it and cover it.

microwave for 30 seconds- stir up. Add the melted butter in -& mix. Set aside.

2-3 cups of water in a pot with 2 cup of sugar (I know some use way more sugar like 4-5;,but we used a lighter amount which still worked out great) & add some of the egg yellow food colour as well as a few saffron threads; boil on medium high til it thickens, cool it down & add the koya mixture in it & set aside.

Almonds about 1 cup blended til it’s just fine powder. Set aside.

Sliced almonds, raisins, 10 dates with pits removed & sliced, pistachios about 1 cup for decoration.

Preparation:

1. In a large casserole pan. Add the toasted, sliced bread pieces on it covering the bottom.

2. Measure out 2 cups of milk in a bowl and add some egg yellow food colour in it and a few saffron threads. Whisk together. Pour this over the bread pieces.

3. Repeat with more bread pieces slices over the other layering it.

4. Follow the same milk recipe to pour over this on top.

5. Add the powdered nuts mixture on top of the bread.

6. Pour the cooled syrup with the koya in it over it covering the entire dish.

7. Add the sliced almonds, pistachios, dates & raisins on top.

8. cover with foil and bake on medium rack on 425F for 30-40 minutes!

9. Remove from oven, slice into it and enjoy!

I know many people use different methods such as toasting the bread then deep frying it in oil then again adding a lot more sugar into the syrup to make it super sweet. But the version I’m sharing is a lighter version of it.

There are other variations such as using condensed milk and evaporated milk too or in which you can substitute the milk to almond milk and use other forms of sweetener like coconut sugar or even stevia.

Totally up to you on which version you use to create & make & serve to your guests!

Thank you

Chicken 65

Ingredients:

1 lb boneless chicken- cut into cubes

1 tbsp ginger garlic paste

1 tsp Himalayan pink salt

1 tbsp red chili powder

1 tbsp tandoori masala powder

1/4 tsp turmeric

1 tsp garam masala

2 tbsp yogurt plain

Fresh cilantro 🌿 chopped

Fresh parsley chopped

Bell peppers diced

Red onions diced

Olive oil

2 tbsp corn starch

2 green chilies cut in half.

Preparation:

1. In a bowl: add ginger garlic paste, Himalayan pink salt, turmeric, red chili powder, tandoori powder, garam masala, & yogurt and corn starch – mix up and marinate for 2-4 hours.

2. In a large fry pan add oil, onions, bell peppers lightly sauté and then add the marinated chicken and cook until it’s cooked on both sides. Add cilantro, & parsley & green chilies.

Serve with pita or naan or roti or have it on a side of mixed salad! Enjoy!

Masakhan – Mediterranean Chicken

Mediterranean chicken with sumac, Zatar spices – Masakhan-

Made this baked chicken with fried onions, bell peppers, hot peppers on top with olives, tomatoes and cilantro & slivered almonds or mixed nuts – drizzle with olive oil, & shawarma spices and chicken with it and sumac. – thin piece of Arab bread on bottom. Eat with quinoa salad and garlic sauce.

Use shawarma and Zatar spices to diced boneless chicken pieces, a couple tablespoons of olive oil, 1/2 tsp Himalayan pink salt, 1 1/2 tsp red chili powder and mix up the chicken with it.

Bake it separately in a casserole dish.

While the chicken is baking;

chop up some onions red and yellow about 2-3. Separate them. Chop up some bell peppers.

In a large pan add olive oil and fry the yellow onions along with the bell peppers, add the pickled hot peppers too.
Add more shawarma, Zatar, & sumac into it until they’re lightly browned. Drain and set aside.

In a separate pan add mixed chopped nuts and lightly sauté them til light brown.
Drain and set aside.

In a large baking tray pan – add some thinly sliced pita bread- saj or tortillas works well or pita bread on the bottom of the pan.

On top add the baked chicken, with the fried bell peppers, onions, and nuts.
You can also add some olives as well as cherry tomatoes and red onions to it & cilantro and parsley.
Set oven to broil and medium and set the pan in for 5 mins.
Then serve with garlic sauce, and a mixed quinoa or couscous salad.
Oh and you can add pomegranate at the end with it as that goes well with it too.

Bun kebab & spinach cheese snacks

My kids wanted these as snacks. I got them from Taza mart. In a pan I lightly sauté both sides of the kebab while toasting the buns – and then assembling it.

I then drizzled with tamarind sauce & green mint chutney and chili sauce with some chopped olives, tomatoes and fried onions.

Serve & enjoy.

As for the cheese spinach snacks. I just baked it in the oven for 10 mins on each side til it was slightly brown.

Quicky Shepherds Pie

Quick Steps:

1 lb cooked ground beef set aside

1/2 package mixed frozen vegetables- lightly sautéed to your own taste. Set aside

Mashed potatoes- use your own potatoes or the packet follow directions on the box set aside

Shredded cheese

Seasonings.

Preheat oven to 450F

In a pie plate dish or casserole dish. Add ground beef at bottom, then veggies, then mashed potatoes, seasonings & shredded cheese on top

Cover the top and set on middle rack and bake 20 mins. Remove cover – set oven to broil on high and let top melt & watch for it to lightly brown.

Remove & enjoy the meal.