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Shana Shameer
A bit of sugar today, A hint of spice tomorrow. Life is delicious! Wouldn't you agree?
A bit of sugar today, A hint of spice tomorrow. Life is delicious! Wouldn't you agree?
Shana Shameer's posts

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Chicken Changezi

An extremely popular dish in Delhi, that has been served for generations. It has a notoriously suspicious looking crimson color, due to the cooking down of the tomato gravy in ghee. The name 'Changezi' is due to the fact the the dish originated during the times of the fearsome Mongolian warrior and conquerer, Genghis(Changez)Khan. It was however, not made for him as is widely misconstrued.
In actuality, Genghis Khan never invaded Delhi. He in fact only went as far as the Indus and then turned back. The dish however must have been a hit, since it has prospered for so long, but in all likeliness the warrior himself would not have fancied the dish, with its typical Indian spices and richness, quite foreign to the Mongolian seasonal diet consisting mostly of meat and dairy, influenced by both China and Russia.
Chicken Changezi is rich, creamy, and quite delicious, served with flatbreads like Naan or Tandoori Roti. It is not so spicy, due to the addition of Kaju (Cashew) paste, milk and cream. Here is the recipe for this tangy, creamy and rich Restaurant style dish. Check out the Video ( up soon on my blog) to see how to make it!!!
Prep time: 10 min
Cook time: 25 min
Marination time: 30 min
Total time: 35 min plus Marination
Yield: ( 4 -5 servings)

Ingredients :

• 1 kg chicken (I use bone-in chicken), cleaned, skinned and cut into small pieces
• ½ tsp turmeric powder
• 2 tsp lime juice

For Marination :

• 2 tsp kashmiri chilli powder ( that's the milder chilli powder with the brighter red color)
• 1 tsp garam masala ( Indian Spice Mix, that comes in many variations - use your favorite one)
• 2 tsp ginger paste (fresh ginger, ground to a paste without adding water)
• 2 tsp garlic paste (fresh garlic, ground to a paste without adding water)
• 3 tsp tomato paste (commercial)
• ¾ cup yoghurt, beaten till smooth
• 3 Tbsp fresh lime juice
• 1 tsp salt

For Onion Cashew Paste :

• 2 medium red onions, sliced
• 3 Tbsp unprocessed cashew nuts
• 3 Tbsp unprocessed almonds
• 4 Tbsp ghee (clarified butter)
• ½ cup milk

For the masala/gravy :

• 2 Tbsp ghee plus 1 Tbsp (clarified butter)
• ¼ tsp cumin seeds
• 2 Tbsp ginger garlic paste ( equal amounts of fresh ginger and garlic paste)
• 1 cup tomato puree
• 1 tsp coriander powder
• ¼ tsp asafoetida (powdered gum, derived from a speicies of giant fennel: very common in Indian vegetarian cooking)
• ¼ tsp amchur powder (dry mango powder)
• ¼ tsp black salt (kala namak), a type of rock salt that comes in powdered form with a pungent smell, used as a condiment)
• ¼ tsp cumin powder
• 1 tsp kashmiri red chilli powder
• ¼ cup pouring cream
• salt to taste
• 1 tsp garam masala
• 3 Tbsp mild green chilli, seeded and cut julienne
• Fresh coriander/ cilantro for garnish - as required

Method :

• Clean, skin and cut the chicken into small pieces. Rub with turmeric and lime juice.
• Rinse the chicken after 2 minutes. This acts to remove any unpleasant chicken smells and as a disinfectant. This is often done in curries where milder spice is used.
• Pat dry the chicken to remove all excess water.
• Now, add all the ingredients listed under the 'Marinade' and rub well into the chicken.
• Refrigerate covered for 30 minutes.
• To make the onion-cashew paste: Heat the ghee in a non stick pan. Add the onion and allow to soften.
• Add the cashew nuts and almond and stir continuously till the onions become golden brown.
• Immediately remove from heat and allow to cool off.
• Add the fried ingredients as well as the milk to a mixer/blender. Grind to a smooth paste.
• To another non stick wok/pan, add the chicken along with the marinade. Bring to a simmer on high heat.
• Reduce heat to low, cover and simmer(steam) for 5 minutes.
• Uncover, increase heat and cook for a further 5-7 minutes, till the chicken is cooked and nicely coated with the marinade. (Stir occasionally). Set aside.
• Wipe clean the pan used for frying the onions. Heat 2 Tbsp of ghee for the masala and add cumin seeds.
• When the seeds have spluttered, add the ginger - garlic pastes and sauté briefly.
• Add the tomato puree and bring to a simmer. To this, add the prepared onion-cashew paste.
• Stir well and cook till the oil separates.
• Add al the spices except the garam masala. Cook for about a minute.
• Do a taste test and add regular salt as needed.
• Next, tip in the cooked chicken and return to a simmer. Add water as needed to loosen the gravy to desired consistency.
• Cook 2 more minutes.
• Fry the julliene cut green chilli in remaining ghee and add over the dish. Garnish with chopped fresh coriander leaves.
• Serve the rich and creamy Chicken Changezi with hot buttery naans or tandoori style flatbreads.

Taken from :


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Cloud Eggs - A foodies+ LAB
And here is my lab on cloud eggs ☁️️ 🍳 ..I have been meaning to try these ever since I saw the post by +A Tall Order. I added chopped chicken cheese sausages and scallion as well as mushroom seasoning.. and used this to top the fried rice I made for the girls , when they came home for lunch.. They did enjoy it!!! I thought it went well with the simple fried rice.. thanks for the idea Neil! They really are as light as clouds, and I like that you can flavor them they way you like. I think adding meat of some kind is a good idea! I did cook them a bit longer, hence the golden color.
Here is the original post by +A Tall Order

#labsatfoodiesplus #foodiestar


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Work Hard and be BUMBLE
Animated Photo

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Buttermilk Pancakes
Classic recipe, that never fails. Nothing like some, sweet , hot and fluffy pancakes to start your day off on the right note!
Great recipe to do with the kids! I was playing around with the lighting on this pic. I closed the curtains and just let a little light in.. I got the effect I was after. What do you think?



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OMG. Look what I found when I was cleaning up the storage...
I think this belonged to my dad. I have lots of instant photos of me as a baby, taken with this.

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Moroccan Baked Salmon - to spice it up !

If you like a spicy baked Salmon, you will love this one. Salmon is a regular item at our house. Twice a week at least, I will prepare salmon. And since I love variety... I keep looking for ways to make salmon simply delicious. This is my new favorite . It's quick and easy. Spiced and jazzed up with Moroccan inspired flavors. You might find it to be your new favorite too ;)
Some of you might notice that I have added my 'LAB' of +Azlin Bloor s Warm Potato & Asparagus Salad to my plating :)

Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: ( 1-2 servings)

See how to make home made : Ras el Hanout , Dried Chilli Paste in the link below .

Ingredients :
• 300 gms Salmon fillet
• 2 tsp chilli paste
• ½ tsp garlic paste / finely minced garlic
• ¼ tsp ras el hanout spice
• 1 tsp mixed dried herbs ( equal quantities chives, parsley, coriander and fenugreek )
• 1 tsp extra virgin olive oil
• salt to taste

Method :

1 Preheat oven to 200ºc / 395ºF .
2 Pat dry salmon fillet. Rub well with the red chilli paste, garlic paste and salt to taste.
3 Place in baking dish lined with parchment paper( for easy cleanup), lightly greased with olive oil .
4 Sprinkle the Ras el Hanout and dried mixed herbs over the top. Press gently into the salmon.
5 Drizzle olive oil over top.
6 Bake for 20-30 min, till desired doneness.

Key Ingredients : Salmon, Chilli Paste, Spices, Dried Herbs, Garlic, Salt, Olive oil.

Taken from my blog : Includes my recipes for Ras el Hanout and Home made chilli paste(video).



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Moroccan Baked Salmon - to spice things up .

Many of us love a good grilled / baked salmon. There are so many ways to prepare this healthy 'brain food'. My new favorite is a SPICED UP Moroccan style baked salmon. I usually serve it with a green salad and couscous. Here I have plated it with warm potato salad with asparagus to add color to my picture. It's very easy to whip up if you've got the short ingredient list handy! Give it a go!

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Mother and Daughters Selfie 

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Warm Baby Potato and Asparagus Salad - A foodies+ LAB

Tried and enjoyed this light and quick summertime salad, by +Azlin Bloor
I think it makes a great afternoon salad, and I will be taking this on our next picnic. Love potatoes , love asparagus.. never thought of putting them together.. Thanks Azlin for such a quick, easy and yummy recipe!
The only change was that I only had the thin asparagus spears on hand. Will try it with the thicker ones next time like in Azlins recipe.

Here is the original recipe post:


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Chicken Lasagne
Care to Indulge ?
Chicken Lasagne is a great option for those who do not eat beef/lamb and I assure you it is extremely delicious and everyone will be impressed if you make it for them. Quite indulgent, with butter, cream and cheese. Not the every day meal, that's for sure. Creamy, warm and simply Yummy. I have been making this for many years and it always pleases the family and friends. Check out the link below for the video .
In this recipe, we make a home made Pasta (Tomato) Sauce , a white (cream) sauce and cook the chicken with the white sauce and cream. These form the layers of the Chicken Lasagne. Let's go.

Prep time: 25 min
Cook time: 1 hour 35 min
Total time: 2 hours
Yield: (6 servings)

Ingredients :
• 600 gms chicken breast, diced as small as possible (not minced)
• 2 medium yellow onions (Vidalia)
• 1 Tbsp garlic, finely chopped
• 1 Tbsp celery stick , finely chopped
• 2 Tbsp olive oil (I use extra virgin olive oil)
• 1 Tbsp butter
• salt to taste ( about ½ tsp plus more as needed)
• ¼ tsp black pepper powder
• 1 box (200 gms) instant (ready to bake) lasagna sheets
• 3 rounded Tbsp fresh Mozzarella, grated
• 3 rounded Tbsp fresh, mild Cheddar, grated
• 3 rounded Tbsp fresh Parmesan, grated/ground
• 300 gms fresh cream (to be divided between the white sauce, chicken filling and final layering)

For the Tomato Pasta Sauce :
• 1 ¼ kg ripe, red and firm tomatoes
• 3 ½ - 4 liters water for blanching the tomatoes in
• 6 Tbsp olive oil (I use extra virgin olive oil)
• 2 medium white or yellow onions, chopped
• 2 Tbsp garlic, finely chopped
• 3 bay leaves
• ¾ Tbsp black pepper powder
• ¾ tsp salt ( or to taste)
• 2-3 tsp tomato paste
• ½ - 1 tsp sugar ( to balance acidity)
• optional - 2 tsp tomato powder( freeze dried), if available
• 2 Tbsp fresh basil leaves, torn

For the White Sauce :
• 2 rounded Tbsp butter
• 2 rounded Tbsp flour
• 1 cup warm milk
• ¼ tsp freshly grated nutmeg
• ¹⁄3 tsp WHITE pepper powder
• ¹⁄8 tsp salt

Method :

Tomato Sauce :

• Bring 3 1/2- 4 liters of water to boil in a large pot.
• While the water comes to boil, rinse the tomatoes. Remove the hard stem sections using a sharp knife or vegetable carver. Also make a cross incision on the opposite side. This is to make it easier to peel the tomatoes, once blanched.
• Add the tomatoes to the boiling water and blanch for 15 seconds. Strain and set aside to cool.
• Once cooled, peel the tomatoes. Cut each in half, and remove the seeds. Chop up roughly.
• Heat the olive oil in a wide pan and add the chopped onions.
• Sauté till the onions are softened. Then add the garlic, bay leaves, pepper and salt. Cook on medium heat for five minutes.
• Next, add the chopped tomato pulp and stir. Bring the mixture to a boil. Reduce heat and simmer for 20 minutes.
• After this time, add the tomato paste and stir through. If the sauce seems too dry at this point, you can add some water to loosen it a little. Bring it to a simmer.
• Add sugar to balance the acidity. Remove from heat.
• Use a hand blender to blend to a sauce like consistency. (If using an ordinary blender, allow the sauce to cool off before blending).
• Optional: Add 1-2 tsp of freeze dried tomato powder. It enhances color and flavor - but you can skip it if you don't have it.
• Return the pan to heat and add the fresh, torn basil leaves. Cook for a minute. Set aside.

White Sauce :

• Heat and melt the butter in a thick/heavy bottomed saucepan.
• Add 2 Tbsp plain flour and stir over medium heat till the mixture is smooth and there flour is cooked.
• Gradually pour in the warm milk, stirring continuously to get a smooth mixture without any lumps.
• Once, all the milk is added and you get a smooth and thickened consistency, grate the nutmeg into the sauce.
• Also add the salt and pepper and stir well to incorporate.
• Once the sauce is thick and bubbly, stir in ¼ cup of the cream and heat through. Set aside.

Creamy Chicken Filling :

• Heat the olive oil (2 Tbsp) and the butter(1 Tbsp) in a wide nonstick pan or skillet.
• When the butter has melted, add the chopped onion, garlic and celery. Sauté till the onion is softened.
• Next, add the diced (drained) chicken and sauté just till the chicken becomes tender and no longer pink. The chicken will turn uniformly white in color and some juices will be released from the chicken as well. Dont cook till dry, the pasta will require all this moisture to cook properly.
• Add salt to taste. (About ½ tsp).
• Now, take just about HALF of the prepared White Sauce in a cup, reserving the rest for later. To this, add ½ cup of the cream and whisk well.
• Add this mixture to the chicken, and heat http://through.As it begins to bubble, taste and add salt as required. Also add black pepper (¼ tsp). Set aside.

Assemble the Layers :

• Preheat oven to 180 °C / 356 °F.
• Mix and blend all the cheeses together. Set aside.
• Lightly grease baking tray with butter.
• Divide the prepared tomato sauce, into 3 parts. Add the first (1/3d) in a thin layer on the bottom of the pan.
• Over, this place a single layer of the precooked pasta sheets, (overlapping only slightly). Break off the last sheet to fill the odd corner.
• Pour over HALF of the chicken mixture making sure to cover the pasta sheets thoroughly. This is important to ensure proper cooking.
• Dollop the next (1/3rd) portion of the tomato sauce over the chicken filling and spread gently and uniformly, using a spatula or ladle.
• Sprinkle a thin layer of cheese over the top.
• Next, add the next single layer of pasta sheets and spread the remaining chicken filling all over the top, covering thoroughly once again.
• Top with the last (1/3rd) portion of the tomato sauce, spread evenly. Sprinkle another thin layer of cheese.
• Now, take the remaining white sauce and mix with the remaining cream (½ cup). Pour this over the top and spread well, sealing the corners and edges.
• Top with the remaining cheese mixture. Bake in the preheated oven on the lower rack for 35-45 minutes, or until cooked through.
• Check after 35 minutes, by pricking a form to the bottom. If done, the fork should move through easily.
• Let Lasagne stand for 5-10 minutes before serving.
• Yummy, Creamy, Hot Chicken Lasagne is ready to be served.

Notes :

• When using the instant (ready to cook) lasagna sheets, it is extremely important that they have plenty of sauce to soak up. That is why our chicken filling is quite loose in consistency. Some might also want to leave the assembled lasagna to rest for 10 minutes, to allow the sheets to soften a bit, although I dont find it necessary. Also make sure to check the expiry date on the instant lasagna. The fresher boxes always give good results, which is why I never keep them in my pantry too long.
• If you feel that the top of the lasagna is getting brown before the pasta is cooked, cover the top lightly with foil for the last 15 minutes of baking.

Taken from my blog :


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