Tharid Soup

This is from a restaurant I tried it at. now I tried to perfect it as this way. I didn’t have a lot of these ingredients & even the arab thin bread. But still mine turned out good.

Ingredients:

1/2 pkg shredded carrots or cut up 2 & dice carrots.

2 large potatoes, washed, cut up into pieces.

1/2 cup quinoa

2 tbsp chia seeds & flax seeds, & black seeds

2-3 tbsp olive oil

1/2 cup butternut squash diced or use the PC frozen brand 1/2 package.

1 cinnamon stick brown into tiny pieces

4-5 fresh cardamom & cloves.

1 large yellow & red onion diced

1 bell pepper; red, green diced

2-3 tbsp garlic ginger paste

2 green chilies slit cut pieces

1 large tomato diced

2 tbsp tomato sauce or paste

1/4 bunch fresh cilantro, washed & cut into pieces

1 tsp Himalayan pink salt or more or less depending on your own taste

1 tbsp Mrs. dash seasonings & sirracha lime seasonings

1/2 tsp black pepper

1 tbsp fresh oregano

1 tbsp fresh parsley flakes

1/2 tsp cinnamon powder

1/2 tsp green cardamom powder

1/2 tsp turmeric

1/2 tsp red chili powder

1 tbsp lemon & lime juice

1/4 cup of flour

1/2 tbsp cornstarch

1 tsp Garam masala

1 tsp pesto sauce

Instant Pot

1. Wash & drain the vegetables, prepare and set it aside.

2. In the instant Pot set the mode to Sauté. Let it heat up. Add oil, cinnamon sticks, fresh cardamom & cloves.

3. Add onions, bell peppers and sauté til light brown.

4. Add garlic ginger paste, green chilies, and coat them around. Add rest of the spices & seasonings including the lemon, lime juices, chopped tomatoes, potatoes, and veggies along with making sure it’s all coated.

5. Add chia seeds, quinoa, flax seeds, black seeds. Mix it all around. add 6-8 cups of water. Add the broth cube if you want it’s optional either 1-2 chicken or beef or veg (knorr or Maggi- up to you- extra flavours). You can make this strict vegetables only or add some diced chicken to it or ground beef or chicken.

6. Cancel the sauté, set it to stew or soup mode. Set it for 20-30 mins, seal & leave it til pressure is released.

7. Release the pressure, open lid and add fresh cilantro on top for decor.

8. In bottom of hollow plate, platter or bowl; add Naan, or pita or any bread you wish. Add the soup on top. Serve &. Enjoy.

Let me know how yours turned out! Great meal in Ramadan for Iftar or Sahur.

Even afterwards to make it a tradition to have these healthy hearty foods.

Try it out & let me know how yours turned out.

Tandoori Chicken May 2020

https://ibyisaliamom.wordpress.com/?s=Tandoori+&submit=Search

Many times I’ve made this so this is good to look over past versions as any works even if you did a simple grilled chicken with the same seasonings & spices; .

Himalayan pink salt

Mrs dash seasonings

Lemon & lime juices

Sumac

Zatar

Chat masala

Drizzle of olive oil. Everything according to your own taste.

Refreshing Summer Salsa

I saw a recipe earlier this afternoon on this refreshing summer salsa so I made it substituting some of the ingredients to what I had in the house. It turned out amazing.

Kids loved it with the tortilla chips and Doritos (halal one sweet chili heat black bag).

Here’s what you will need;

Tomato 🍅 diced

Bell peppers diced

Red onions diced

Hot peppers 🌶 pickled

Avocado diced

Black, green sliced olives pickle kind

Cilantro chopped

Corn kernels I used peaches & cream just steamed for 5 mins.

I didn’t have black beans so I used black eyed peas, drained can – set aside.

Then I added Lime & lemon juice

Zesty lime & avocado dressing just a slight drizzle zigzag across the casserole dish.

Little dash Garlic minced

Little sprinkle of Himalayan pink salt

Sprinkle Mrs dash seasonings, sirracha lime seasonings to your own taste.

Drizzle olive oil

Mix altogether.

Inspired & credited by Natasha’s Kitchen. Here’s her version

https://www.facebook.com/338512662905808/posts/2995881437168904/?vh=e

Stay tuned for more recipes.

Chinese Chicken

Ingredients:

1 lb boneless chicken cut into strips, (washed, set aside)
2 Tbsp olive oil
1/2 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp corriander powder
1/2 tsp turmeric
1/2 tbsp garlic ginger paste
1/2 tsp black pepper
1/2 tsp sea salt or himalayan pink salt
1 Tbsp rice vinegar
2 Tbsp soy sauce
1/2 bottle of schezwan sauce
1 onion sliced
1 red bell pepper sliced
1/2 pkg frozen veggies (carrots, beans, asparagus, broccoli)
chinesechicken

  1. In a large wok or frying pan, add oil.
  2. Add onions, bell peppers, and chicken
  3. Add spices; salt, black pepper, red chili powder, turmeric, garlic ginger paste, cumin powder, corriander powder.    Lightly coat the chicken and onions, and bell peppers.
  4. On medium-high heat cook until chicken is cooked, add the 1/2 pkg of veggies, and keep stirring.
  5. When chicken is fully cooked, add rice vinegar, soy sauce and schewzan sauce.  Keep on medium-low heat and keep stirring, until flavors blend in.
  6. Cook noodles/chow mein according to directions- drain- and add 1 Tbsp soy sauce in it, then serve these two together.
  7. Enjoy!

Hina’s World: Recipe of Butter Garlic Veggie Pasta

Ingredients:

1pkg of pasta, any shape, cooked according to directions on package, set aside
1 cup butter
1/4 cup olive oil
1 tsp sea salt or himalayan pink salt
1 tsp black pepper
1 pint of cherry tomatoes, cut in halves
1 bunch of rainbow swiss chard finely chopped (including stems)
1 pkg of shredded carrots
1 chopped bell pepper, red, green, yellow, orange, purple
1 red onion diced
1 Tbsp garlic paste

Preparation:

1.  As the pasta is cooking, in a large pan add the butter and on medium-high heat let it melt.
2.  Add garlic, and add onions, bell peppers, and the veggies at the top, stirring occasionally.    Do not add the swiss chard just yet.
3.  As the veggies become tender, and soft, add 1/2 of the swiss chard and stir it in.
4.  Add the cooked/drained pasta to the pan, and add the olive oil and 2 Tbsp butter, the rest of the swiss chard (including stems), and season it with salt and black pepper.
5.   Serve and enjoy.

You can add other veggies to this dish as well, and add in more seasonings  and herbs and flavors.      This was a simple dish and took me about 30-45 minutes to prepare.     Huge hit in my home, as my family was complimenting me and preferring this over the Chinese food that my kids wanted to have, that they ended up enjoying this instead.

Butter Garlic Veggie Pasta

  Butter Garlic Veggie Pasta