Last year around this time I made my first batch of microwave granola and there was no stopping. I used to watch all my favourite bloggers sharing their homemade granola mix mentioning that it is the best and better than store-bought. Even if I want to get store-bought, Yanbu supermarket had none. :-) But after many months I discovered Harvest Granola cartons in Star Supermarket and it wasn't cheap. Yet I used to buy and use it like gold, not for too long though. The rolled oats started to show up in Al Raya supermarket aisles and I was the happiest soul that day. Little joys of Yanbu days...

You need rolled oats to make granola as it can endure all the things we put them through... :-) I first tried the stove-top method and for the next batch, I tried the microwave method because I didn't own an oven then. I tried different recipe ratio from my fav bloggers like Laura, Sally and Nagi and tweaked it to suit my microwave method.

I have made several batches for friends and family with so many flavour combinations and never got to click decent pictures of those. But what makes me happy is when they eat and tell me it was definitely better than store-bought! 

Some of the flavour combinations that I tried so far are:

The method for making tea flavoured granola is different from this, so I will try to share in a separate post about the Earl Grey Granola.

In short, the process of making granola in a microwave involves the same steps of making the mixture and when ready you will spread the mixture in a microwavable large pan, something similar to this Oval Baking Dish and microwave on full power in 2 minutes increment up to 10 minutes. Stirring the mixture end of every 2 minutes for even browning. Remove, let cool and stir in the dried fruits. 

If you don't have a large pan, you can microwave the granola in batches in a smaller pan. This is not a cake batter :-P it can stay for until the first batch is out in 10 minutes. 

The shelf life of granola depends on your usage. Mine was over within 2 weeks. If you have plans to keep it for long, then you can store in the freezer too.

These images are of the last batch of granola I had made in my kitchen in Yanbu. Now that I have an oven here in Abu Dhabi, I will try a batch in the oven and keep you all posted. InshaAllah!

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Dal Gosht is a popular meat dish of Pakistan and North India in which goat meat or beef is simmered with freshly ground spices and lentils. I have made this several times and can safely say that a portion of meat can be replaced with vegetables like bottle gourd or potatoes etc. Now, will that be dalchaa?  Dal gosht pairs well with plain or ghee rice or any Indian flatbreads like naan or chapatis.

We have reached the mid of Ramadan already! It is time to make it better if we are slacking. I sure am! I always tend to lose the vibe around this time and I find it even harder towards the end and then when it is over I feel I could have done better.

Recently I started to read the blog's analytics and surprisingly a lot of you have searched for "Dal Gosht"! I am so sorry for all those of you who left disappointed. I will InshaAllah try to add all the successful recipes over here sooner.


So how and where did I come across this recipe? Dal gosht per se isn't part of my regional cuisine but I have had dalchaa that our neighbours back home used to share. I don't remember if my mom ever recreated it but the idea of lentils with meat isn't new. I got reminded of the combination when I saw Farrukh's blog post. Her recipe listed Black Stone Flower (shaiba leaves/dagad ka phool/kalpasi) and that was the first reason I had to try the recipe! I love the aroma that this lichen gives out when it comes in contact with hot oil.
While drafting this post, I looked up the internet to find the variations of dal gosht and came across a few where the spice blend is totally different and some use onion, tomatoes and the lentils in a paste form! I personally stir away from recipes that call for grinding too many things because I despise the task of cleaning the mixie grinders. The same reason I don't even make my own regional food often as it always calls for grinding coconut!

Well, let's just get to the dal gosht recipe! The ingredients are largely the same but I have only changed the method of cooking. I cook the lentils and meat separately and then make the gravy in a separate pot where the meat and lentils get married. Dal Gosht is ready to serve as soon as you add the tadka!

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My first cooking stint post 30 days vacation. With not too many good option to eat out, F politely asked to cook something for Friday 😝All I had was some mutton in the freezer. As soon as I saw @cubesnjuliennes #dalgosht and the list of ingredients were all available, I set to make it. I didn’t have mint leaves so used my home dried #lemonverbana leaves and it was the best choice. 😍 Served with some atta porotta and plain white rice. DELICIOUS. I still have some leftover for tonight’s dinner... 😋😋😋 Thank you Farrukh for the lipsmacking recipe! #Indiancurries #goatmeatcurries #backtokitchen #cookingforlovewithlove

A post shared by Famidha Ashraf (@fashfaiz) on Sep 29, 2018 at 8:02am PDT

Recipe inspired and adapted from Cubes and Juliennes

METHOD

If you are making this, then check out a few of my flatbread recipes too...

Ok bye bye!

Ramadan Kareem! Already going into Day 4 of Ramadan and like always it will be over in a blink. May Allah accept all our duas and help us get better in our worship each day. Ameen.

I am in the process of documenting some of the successful recipes that are residing on my Instagram Highlights and this Lebanese flavour Inspired Chicken Samosas deserves to be here too. But maybe with better pictures in the future InshaAllah! 

There is something about Lebanese food and me, I don't know what but I am drawn to their food more than my own cultural cuisine. Ingredients like parsley, pine nuts and pomegranate molasses and spices like allspice, cinnamon and cardamom can make a delicious flavour profile. I incorporated these into a chicken filling and used it to make samosas! 

I would have loved to show how I wrap the samosas but I am not equipped with tripods. InshaAllah will try to get F to take a video while I wrap some samosas for this Ramadan. :-)

METHOD

1. Marinate the chicken as instructed
2. Heat the olive oil in a wide shallow pan
3. Fry the pine nuts until light brown, remove and keep aside
4. Add the marinated chicken in the same pan, cover and cook until done
5. Transfer the cooked chicken into a processor or grinder when cooled
6. Shred or pulse the cooked chicken into bits 
7. Heat more olive oil in the same pan 
8. Add the chopped onions, garlic, green chillies and saute until wilted 
9. Add the shredded chicken along with the spice powders and mix thoroughly 
10. Add pomegranate molasses and mix well 
11. Test and adjust the spices and salt 
12. Switch off and add the fried pine nuts and parsley 
13. Let it cool to room temperature and use it in stuffing samosas, rolls, sandwiches, wraps etc. 

Chicken Kabsa, considered as the national dish of Saudi Arabia is a rice and meat dish served with fried raisins and almonds along with yoghurt sauce and green salads for the side. The name is derived from the word kabs, meaning "press" which is the technique used in cooking Kabsa. All the ingredients are added in one pot but not all at the same time. So it is not an add all and cook till done dish, but working in layers to get the flavours married perfectly.

From my experience of dining out in Saudi, I found that Kabsah is not the same in every restaurant. While the general internet recipe all claims to be tomato-rich, I have eaten Kabsa which had no tomato at all! Upon further internet reading, I learnt that there is more than one way of making Kabsah. The recipe I am sharing today is adapted from various sources including saudi food eman with additional whole spices and tips.

Anyone with expertise in cooking ghee rice can make this one-pot Kabsah! It is much easier than our biryanis... well I feel most of the Arabic rice recipes are much easier than our dum biryani! :-) 

One Pot Chicken Kabsa

INGREDIENTS

METHOD

A South-Indian version of chicken cutlets is an easy make-ahead fried snack for any time of the day or any special occasion. It is a patty made with boneless chicken cooked with freshly ground spices, lots of curry leaves and with some boiled potatoes which are shaped breaded before deep frying or freezing. 

We walked into 2019 with a new beginning in every aspect of our life. We moved to UAE on 5th January 2019 and were staying in Dubai for a week. Our belongings from Yanbu home were all packed and stored with the movers. They would send it to us once we have an address in UAE.

From a land where I had no blood relations to a land where I have my brother and family was such a welcome. But first thing first, I wasn't disclosing the city because I wanted to surprise my friend Z who had moved from Yanbu last year. I spoke to her husband and got the address and I decided to go during the day and surprise her! After F left to work, for the first time in years, I moved out alone. Walked past the main road and hailed a taxi and thankfully got a helpful driver who didn't advantage instead helped me get to the right street.