I decided to share this Banana quick bread with aniseed and nigella seeds (kalonji) recipe again not only because this is the first oven bake in my kitchen here in Abu Dhabi but also the easiest bake for beginners. There is no "creaming the butter" or "using hand mixer" or anything that intimidates you to try baking!

I already have a very popular Banana Quick Bread Loaf with Nigella Seeds recipe that was baked on the stovetop during Yanbu days but today's recipe is not very different from that but even better!

As shared in my this life lately post, we had moved into our flat in Feb this year and continued to Zomato the meals while deciding on a model of the cooking range.  Well, it was fixed in our very first visit to Sharaf DG but we never got back to buy it for many reasons including the fact that we were not happy with the apartment. But with a blink of an eye, we already were at the footsteps of Ramadan and so we zeroed in on Siemens which arrived the very next day.

I now, totally understand when they say every oven is different and I definitely have a long way before I build a good rapport with mine. When a recipe states bake at this temp for this much time, I am at a loss of clarity on what mode to choose - 3D Hot air, Hot air gentle or Top/bottom heating?  and which rack to place the tin? The manual describes them in a language that is too technical for me so I tried baking this recipe in all three modes. Nope, I can't seem to say which one is the best, but I am sharing the recipe that my man enjoyed eating.

About My Everyday Banana Bread with Nigella Seeds

I am calling this as my everyday banana bread because the recipe is so forgiving that you can use this as a base and make many makeovers. This is quick bread has just the right moist texture, sweet banana and demerara sugar flavours, and incredibly soft crumb, this is my best ever banana bread recipe that I can blindly bake. You’ll just need 2 very ripe bananas that look too bad to eat as is! :-D

And the best part is you don't need to take out any appliances, your good old fork or whisk will be enough!

This banana bread pic was baked in 180c hot air gentle mode for 30 mins, using oil in the batter.

Power Ingredients of this Banana Bread 

• Whole wheat flour and all-purpose flour: We will be using both kinds but feel free to make it all maida or all atta!
• Demerara Sugar: This has a natural caramel-like flavour, unlike brown sugar, which has the added molasses flavour. Demerara sugar, gives a warm caramel note to whatever you add it to, so I highly recommended it but if you don't have it, then just use any kind brown or white granulated sugar. This also goes by the name Turbinado sugar, so if you find that then it is the same as demerara.
• Nigella seeds, aniseed and cardamom powder: The bold flavours! You can use sesame, chia, flax, etc or if nuts are your thing, pecans, walnuts, etc
• Ghee: anytime! 
• Banana: Overripe and all-black skin is the best choice to bake as it would be in its sweetest form so you don't need a lot of added sugar. 

How to make the batter for banana quick bread?

The best thing about this recipe is you don't have to take out any gadgets to make this bread. All you need is two bowls, one whisk, and a rubber spatula! Mixing technique is called muffin mixing method! 

1. Whisk the dry ingredients 
2. Whisk the wet ingredients
3. Add the wet to the dry 
4. Fold gently taking care not to overdo (bits of dry flour is okay)
5. Pour into a greased loaf and bake

Like a new oven baker, I had to try this recipe in a few different oven settings and temperature and I can't make my mind on which one is the best! I guess I am too biased to Banana Bread. 

This banana bread pic was baked top/bottom heating 180c 35 mins using ghee instead of oil. - our fav version.

Aniseed and Nigella Seeds

I used to add 3/4 cup of mashed bananas but learnt that my man doesn't like bits of banana visible in the bread slice and he won't eat. So I reduced to 1/2 cup and it got sold! So I will suggest adding a minimum 1/2 cup and you can go up to 3/4 cup.

In case you have only one banana and it yields only 1/4 cup mashed, then add 1/4 cup more liquid in the form of milk, buttermilk or whisked yoghurt.

Like I said, a very forgiving recipe!

This banana bread pic was baked in 3D Hot air mode at 180c  for 35 mins using oil and buttermilk. 

Okay, let's get going with the recipe now...

Banana Bread with Aniseed and Nigella seeds

• Place the oven wire rack in the middle (level 3) 
• Preheat the oven to 180°C on top/bottom or 3D hot air mode
• Lightly grease an 8x4 inch loaf pan or coat with nonstick spray and line the bottom with baking paper 

1. Add all the dry ingredients in a large bowl and whisk to combine (use a balloon whisk)
2. In a smaller bowl, beat the egg, then add the mashed banana, cooled melted ghee and vanilla essence
3. Whisk the wet ingredients until well incorporated
4. Fold the wet ingredients into the dry ingredients using a rubber spatula
5. DO NOT overmix. Bits of dry flour is okay. Fold in the same direction

1. Pour the batter into the lined loaf pan and smooth the surface
2. Keep the pan on the middle rack of the preheated oven
3. Bake for 30 to 35 minutes or until it passes the toothpick test
4. Place the loaf pan on a rack for a few minutes and run a spatula around to release the bread. Make sure you remove the bread from the tin sooner so it doesn't get wet from the steam buildup inside. 
5. Let the bread cool completely on a wire rack
6. Slice and serve with chai or coffee
7. Store at room temperature in an airtight box for 2 to 4 days or in the fridge for a week or in the freezer for a month or until it lasts. 

Check out for more banana recipes or more recipes using nigella seeds. 

I keep one or two bananas to get overripe so that I can make banana bread. Are you like me or you bake to save the bananas? :-) Let me know in the comments.

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I know you all must be curious to know what does Horaa Osbao mean? same here! 😁I learnt that the name Horaa Osbao or Harraq Osbao is Arabic for "he burnt his finger”. Interesting right? That is how irresistible it is, even when it’s piping hot.

Star Ingredients in Horaa Osabao

The coriander garlic mix is something that will test your chopping skills! 😉You need to take time to do or use a mini processor to get it chopped up super fine. This is what I believe makes Horaa Osbao warm and spicy because there is no other spice powder or whole spices used.

I personally like to use Orzo pasta and I highly recommend the same though there is no restriction on the kind of pasta to use here. I chose orzo purely for aesthetic purpose as they are a similar size to the lentils and so makes it easy to scoop and eat.

What is the best substitute for Pomegranate Molasses?

If you are adventurous, then try making your own little jar of pomegranate molasses. I heard it is easy... google is your bestie. 😉

How to make Horaa Osbao?

Horaa Osbao | Harraq Osbao | Syrian Lentil Stew

INGREDIENTS

METHOD

1. Heat enough oil to deep fry in a wide-mouthed pan or kadai on a medium flame
2. Cut the pita bread into squares using a scissor
3. Test the oil temperature by dropping one piece of bread. If it sizzles and comes up, then it is ready
4. Add all the cut pita bread pieces and fry until golden and remove immediately and transfer to a kitchen tissue to drain off any excess oil 
5. Slice the red onion thin and use your hands to separate the strands by doing the crumble motion
6. Deep fry on low to medium flame until golden and crispy
7. Drain and spread it on a flat plate with tissue

1. Heat olive oil in a deep pot 
2. Add the chopped onions and garlic with a dash of salt 
3. Saute until translucent and then add the brown lentils 
4. Add enough hot water to cover the lentils 
5. Add salt and pepper and let it boil until the lentils are almost done 
6. Add the pasta and more water and adjust the salt 
7. Mix in a portion of the coriander and garlic that you prepared for the garnish 
8. Keep stirring and adding more hot water if required until the lentils and pasta is cooked through 
9. Stir in the pomegranate molasses and adjust to taste 
10. Bring to boil and switch off 
11. Stir in the lime juice and transfer to a serving bowl 
12. Garnish with the fried pita bread, onions, pomegranate arils and the coriander garlic mix
13. Serve warm 

Note: You may make the entire dish in a pressure cooker. To do that, after adding the lentils, pressure cook for 3 whistles. Let it cool on its own and then open and add the orzo pasta and more water and salt. Pressure cook this for 1 whistle. Then finish off with the rest of the steps.

More stew recipes

• Kimë me Vezë 
• Fesenjān
• Molokhia 

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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.

• Trail mix with sunflower seed butter
• Peanuts and Peanut butter
• Date paste and cinnamon chips
• Lady/Earl grey and dried goji berries 
• Mixed dried fruits and dried cranberries 
• Almonds and Chocolate

How to make granola in a microwave?

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. 

Microwave Granola in 10 minutes

INGREDIENTS

METHOD

1. Mix all the dry ingredients in a large bowl
2. Mix all the wet ingredients in another bowl
3. Fold the wet ingredients into the dry ingredients until every grain is coated
4. Taste and adjust the sweetness and spice
5. Spread on a microwavable pan and microwave for 2 minutes on full power 100%
6. Open and stir the mixture and microwave again for 2 minutes and repeat this 4 to 5 times (up to 10 minutes) Now, every oven is different so you may not need 10 minutes or maybe more than 10 minutes depending on your microwave model. 
7. Granola would start to change colour to golden brown but will still be soft. It will get crispy only once cooled completely
8. Remove from microwave and transfer the hot granola on another wider pan to cool it down faster and prevent any burning from residue heat in the pan
9. Stir in the dried fruits and/or chocolate chips
10. Store in an airtight container
11. Serve with yoghurt or milk or eat as is! 

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. Yes, this recipe is inspired and adapted from Cubes and Juliennes. 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!

View this post on Instagram

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

Dal Gosht | Lentil and Meat Curry

INGREDIENTS

METHOD

Prepare the spice mix:

1. Prepare the spice mix by dry roasting the whole spices in a thick bottomed pan until fragrant. Switch off and let it cool. Grind to a powder and keep aside. 

Pressure cook:

1. Pressure cook the soaked lentils until done and transfer to a bowl and keep aside
2. Pressure cook the meat in the same cooker until done

Make Dal Gosht:

1. Take your curry pot and heat ghee in it
2. Add and saute the onions, bay leaf and green chillies 
3. Add  and cook the ginger garlic paste and tomatoes until mushy and oil surfaces
4. Add all the spice powders along with the cooked meat and all of its stock
5. Mix in the cooked lentils along with curry leaves or kasoori methi 
6. Add more hot water as the gravy will get thicker as it sits because of the lentils
7. Simmer the gravy until desired consistency 

Prepare tadka

1. Heat ghee in a small shallow pan or tadka pan
2. Add cumin and wait for it to crackle
3. Add garlic cloves and fry till golden 
4. Add the dry red chillies 
5. Add the red chilli powder and switch off 
6.  Pour the tadka over the dal gosht pot, mix and cover the pot
7. Serve hot with rice or any Indian flatbreads

Lebanese Flavour Inspired Chicken Samosas

INGREDIENTS