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Khadija Amazirh

Our Cookbook  - 
Another contribution to the breakfasts around the globe event by +Shana Shameer . Not from Moroccan Cuisine, this time.
I'd like to share this Pear Pancakes recipe.
They are fluffy, soft and contain fruits.



300 g all-purpose flour
3 teaspoons baking powder
450 ml milk
2 eggs
2 pears

1. Grate the pears and set them aside. In a bowl, mix flour and baking powder. Add milk and mix well.
2. Add the eggs one at a time and mix again. Add the grated pears and stir gently.
3. In a preheated non-stick frying pan, pour ½ cup of the mixture. Cook the pancake on both sides until golden. Repeat this process until all the batter is finished.

Hope you'll enjoy!!
Shana Shameer's profile photo
You are most certainly right. These pancakes look so fluffy and delicious. I cant wait to try this one! I enjoyed all the posts for the breakfast event.. .. Thank you +Khadija Amazirh
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Paul Binns

Our Cookbook  - 
Butterscotch Pie

Was in one of those moods where I was craving a delicious dessert. I have no diner to head over too and the local grocery doesn't really make any good desserts, so I decided to take a try at making an old fashioned type of pie. One of those you only see in movies, or hear about from your mother or another older member of the family. So here goes; Butterscotch Pie. Creamy, nutty, sweet, and perfect topped with fresh meringue. 
2 tbs butter
1 cup brown sugar
1 tsp salt
1/2 cup heavy cream
3 tbs flour
4 egg yolks, (save whites for meringue)
1 1/2 cups milk
1 tsp vanilla
Pie crust
1. In a medium size sauce pan over medium heat melt butter. Add brown sugar, salt, and cream and cook for roughly five minutes stirring constantly.
2. Mix in flour and whisk until well combined and no lumps remain.
3. Slowly temper egg yolks into the mixture so as not to scramble.
4. Add in milk and lower heat and cook for about 10 minutes stirring frequently.
5. Let cool and mix in vanilla. Pour into pie crust.
6. Bake at 350 degrees for about 15-20 minutes or until crust has browned.
7. Whip egg whites with 1/2 cup sugar until stiff peaks form. Layer over pie and bake at 400 degrees until meringue browns on its peaks about 5 minutes.
This pie is perfectly sweet, filling, but also delicate in its flavors.
Prep Time: 0 min
Cook Time: 40 min
Serves: 4-8


NEW: Read my food posts in an app here: in beautiful magazine format (the Google Currents app works for android, smartphone, iphone, tablet, ipad. Details here:


#pie   #butterscotch   #butterscotchpie  
Paul Binns's profile photoJoy Stewart's profile photo
Yummy, +Paul Binns​! I love that merengue topping especially! 
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Khadija Amazirh

Our Cookbook  - 
My second contribution to the breakfasts around the globe event by +Shana Shameer .
BAGHRIR, a kind of pancake famous in Morocco. We eat it for breakfast with olive oil or a mixture of honey and melted butter and a cup of mint tea or coffee. So yummy!!
300 g fine semolina or durum flour
100 g whole wheat flour
100 g all-purpose flour
750 ml warm water
1 teaspoon salt
1 tablespoon dry yeast
½ tablespoon baking powder
1. In a bowl, mix the 3 types of flour, the salt and baking powder
2. In the blender, pour the water, add dry yeast then the flours, salt and baking powder mixture.
3. Mix for about 3-4 minutes
4. Pour the mixture into a bowl, cover it and let aside for 10 minutes
5. Heat a non-stick pan
6. Pour the batter (¼, ½ or 2/3 cup) into the pan
7. Let cook for 2-3 minutes. As the baghrir is cooking, lots of holes will appear on its surface.
8. Repeat the process until all the batter is finished
Hope you'll enjoy!
david vismo's profile photoVatican Rome Suites's profile photoDot Fer's profile photoLarryn Sade's profile photo
+Khadija Amazirh Thanks, I will go over and take a look.
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Natalia Uspeshnaja

Our Cookbook  - 
DELICIOUS casserole of macaroni
I offer amazingly delicious and unusually simple to prepare, a casserole of macaroni. This dish is a little variety to your menu.
You need:
Cooked pasta (spaghetti, macaroni, noodles, etc.)
Ham, sausage
Sun-dried tomatoes
Grated cheese
Parsley (can of spinach)
2 eggs
Vegetable oil or butter for greasing the form.
Use the form for baking cakes.
The pasta add the pepper, parsley, ham, sun-dried tomatoes, salt, turmeric powder, eggs, a little grated cheese. All mix well.
The shape of the lubricating oil. We spread the filling in a form and sprinkle with grated cheese. Bake at 180 degrees C for 15-20 minutes until golden brown.
Bon Appetit
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Natalia Uspeshnaja's profile photoKigoonya Isaac's profile photoSaid Halawa's profile photo
This deserves to be tried out thanks dear
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My second contribution to Break fast series started by +Shana Shameer

Masala Oats - Oats with a savory twist
Masala Oats is a simple breakfast recipe filled with vegetables and is flavorfully spiced. Feel free to add or remove the veggies. This is how you can prepare this delicious dish..
Serves : 2-3
Quick cooking oats : 1 cup
Onion (finely chopped) : 1/2 cup
Carrot (finely chopped) : 1/2 cup
Celery (finely chopped): 1/2 cup
Frozen peas / Fresh Peas : 1/2 cup
Ginger(grated) : 2 tsp
Garlic (finely chopped) : 2 tsp
Green chillies (finely chopped) : 1-2 tsp (Adjust according to taste)
Cinnamon : 1 inch stick
Green cardamom : 1
Bay leaf : 1
Cashews : Few
Cumin seeds : 1/2 tsp
Urad Dal / Skinned Black gram dal : 1/2 tsp
Curry leaves : 4-5
Dry Red chillies : 2 (broken)
Cilantro / coriander leaves (chopped) : 1/4 cup
Salt as per taste
Turmeric powder : 1/2 tsp
Garam masala powder : 1/2 tsp (A blend of ground spices, easily available in Indian stores)
Lemon Juice : 1 tbsp
Water : 2 cups (See notes)
Oil : 1.5 tbsp
Dried Cranberries : 1-2 tbsp (you can replace this with dried raisins)
Note: 2 cups water will give a semi dry oats. If you need a more watery consistency, then add more water.
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
Dry roast the oats and set it aside.
Heat oil in a deep nonstick pan. When hot, add the bay leaf, cardamom , cinnamon stick and the cashew nuts.
When the flavors from the spices have infused into the oil and the cashew nuts have changed colors, add the cumin seeds, urad dal, curry leaves and dry red chillies.
When the seeds splutter, add the chopped onion, grated ginger, chopped garlic and chopped chillies.
When the onions have become soft, add the chopped carrots, chopped celery and peas. Mix well and cook in low heat until the veggies are cooked.
Once the veggies have almost cooked, add the turmeric powder and the garam masala. Mix well.
Add the dry roasted oats. Mix.
Boil the water and add this hot water to the Oat mixture.
Cook covered until the moisture has evaporated.
Add lemon juice,salt and chopped cilantro.Mix well.
Lastly add the dried cranberries. Serve hot.
I personally love to eat these savory oats with some chilled yogurt:)
Detailed recipe :

Balvinder Ubi's profile photoShubha A (Meri Rasoi)'s profile photo
+Balvinder Ubi Thanks dear:)
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My contribution to the breakfast, organised by +Shana Shameer​​​

This is my today's Breakfast : Cucumber Lemonade - At my place so much hot & humid is there not in mood to eat something 😉 so made this chilled alcohol-free beverage which is blends with fresh cucumber, lemon juice and other ingredients....this drink gives you freshness and makes your day perfect. :) :) . This is really delicious drink.

Ingredients :

Chopped Cucumbers - 2-3 nos
Lemon juice - 2 cups
Mint leaves- 15 nos
Basic Simple Syrup - 1/2 – 2/3 cup
Ice-cold water
Sliced some cucumbers and ice cubes

Tip : You can reduce or increase your ingredients as per as your requirement.

Note : Recipe of Basic Simple Syrup

1 cup sugar; 1 cup water

Combine the water and sugar in a pan, bring the water and sugar to a boil stirring consistently, Continue to stir until sugar as dissolved, Remove from heat and cool completely. Strain the syrup. Simple syrup is ready. You can store it for 2 months in fridge.

Preparation Method :

1. First peel and roughly sliced cucumbers.

2. Combine the cucumbers, lemon juice, mint and simple syrup (depending on your sweet tooth) in a blender.

3. Once you’ve thoroughly blended the ingredients, put them through a mesh cloth or sieve over your pitcher. Add ice-cold water until you’ve reached your desired tartness.

4. Your Cucumber Lemonade is ready to serve. Add thinly sliced some cucumbers and lemons for garnish.

If you’re serving this drink for a party or just want to liven up a night, this lemonade is great when spiked with gin and vodka.
Enjoy :)
Recipe here 👉
Jolly Homemade Recipes's profile photoAnna Bonafede's profile photoSaid Halawa's profile photoTheOneYou Love2Hate's profile photo
+maria nasir thanks a lot dear Maria ♥♥
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This is my contribution to +Shana Shameer 's "Breakfast around the world " series.
Today, I present to you a breakfast item very popular in Karnataka (southern state of India) called "Chow Chow bhath". Chow Chow bhath is a sweet and spicy , 2 in 1 dish. Two dishes, Khara Bhath and Kesari Bhath are served in equal quantities side by side. Semolina is the primary component in both these delicacies.
Now lets talk about the two dishes that constitute Chow Chow Bhath. Kesari Bhath forms the sweet component of Chow Chow Bhath. The word "Kesari" means Saffron which is used in this sweet dish to give a beautiful yellow color to it and so also add a unique flavor. Khaara Bhath is a savory porridge like dish very similar to upma. The word "Khara" means Spicy .These dishes do work well when served separately but when served as a combination, they create magic.
Semolina / Rava : 1 cup
Onion : 3/4 cup (finely chopped)
Green chillies : 2 (finely chopped)
Ginger : 1.5 tbsp (grated)
Carrot : 1/4 cup (finely chopped)
Bell pepper : 1/2 cup (finely chopped)
Green peas : 1/4 cup
Coconut : 2 tbsp (freshly grated)
Turmeric powder : 1/2 tsp
Garam Masala : 1/2 tsp
Red chilli powder : 1/2 tsp (Adjust according to taste)
Ghee or clarified butter : 3 tbsp +2 tsp
Mustard seeds : 1/2 tsp
Cumin Seeds : 1/2 tsp
Urad dal : 1/2 tsp
Dry Red Chillies : 2
Cashew nuts : 10
Curry leaves : 5
Lemon juice : 2 tsp
Sugar : 1 tsp
Salt as per taste
Water : 3.5 cups
Dry roast the semolina until you start getting an aroma and its color slightly changes. Set it aside.
Heat 3 tbsp ghee in a thick bottomed pan. When hot, add cumin seeds, mustard seeds, urad dal , red chillies,curry leaves and cashew nuts. Fry them.
Now add the grated ginger, green chillies and chopped onions. Fry them until the onions turn translucent.
Add the veggies (carrot, peas and bell pepper) and mix well. Cook for about 5 minutes.
Add the dry masalas (turmeric powder, red chilli powder and garam masala powder)
Add in the roasted Semolina and mix well.
Add 3.5 cups of boiling water to it . Also add salt. Cook covered on low heat.
When all the moisture is gone, add sugar and lemon juice . Mix well.
Just before serving, add the remaining 2 tsp ghee and mix well.
Garnish with chopped cilantro and fresh grated coconut.
Instead of using ghee, you can use oil or a combination of both but the taste will change.
I have used yellow bell pepper . You can use any kind that is available.

Semolina / Sooji / Rava : 1 cup
Ghee / Clarified Butter : 1/2 cup
Sugar : 1 1/4 cup
Pineapple : 1/2 cup finely chopped (I have used canned pineapples) (See notes)
Cardamom powder (Elaichi powder) : 1/2 tsp
Saffron : 1 big pinch
Milk : 2 tbsp
Cashew nuts : 10
Raisins : 10
Sliced Almonds : 2 tbsp
Water : 3.5 cups
Warm the milk and soak the saffron in it for 15 minutes . Slightly rub the saffron in the milk so that it leaves a beautiful color.
Heat ghee in a thick bottomed pan. When hot, fry the cashewnuts and raisins, remove and set it aside.
Fry Semolina until a nice aroma comes and there is a slight change in color.
While the rawa is getting roasted, boil 3 cups of water.
Add this boiling water to the roasted semolina. Also add the soaked saffron with the milk to the semolina. Cook covered on low heat.
Once you see all the moisture has gone, add the sugar and the finely chopped canned pineapples. Mix well. Keep mixing continuously so that it does not form lumps.
Lastly add the cardamom powder, fried cashewnuts, raisins and the sliced almonds.
Serve hot.
Notes :
As mentioned above, I have used canned pineapples which need no further cooking. If using fresh pineapples, cook the pineapples first before adding to this dish.
You can also increase or decrease the quantity of sugar to suit your taste buds.
You can use orange food coloring to give added color. I personally prefer not to use food coloring
Detailed recipe at:
Shubha A (Meri Rasoi)'s profile photoSaid Halawa's profile photoIndrani Sen's profile photoNiloofa Moulal Karamath's profile photo
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Avvin & Ko

Our Cookbook  - 
The pie with onions.
- 2 eggs;
- Flour;
- Salt;
- 100 grams. butter;
- 3 onions chopped fine julienne;
- 1 cup of milk.
For the dough: 100 gr. butter; 3 tablespoons milk; flour so that the dough was flexible and not persisted to the hands.
Filling: fry onions in butter over low heat; beat eggs with milk; a little salt; warm oven (oven) to 200 ° C; Put the dough in the form of making bumpers, it spread the filling; pour egg mixture; put in the oven and bake at medium heat for 30 minutes.
Bon appetit!
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Indrani Sen

Our Cookbook  - 
Mutton rezala(Mughlai lamb stew)
This is another mutton dish which is a part of Mughlai cuisine in Bengal .The dish is characterized by a light soupy whitish  rich gravy due to the addition of white poppy seeds paste and cashew nuts paste .The mutton needs to be marinated and should be a melt into mouth kind in the dish.You can also add fresh cream which I have not added just because my husband does not like white colored gravy .The dish is equally tasty only it does not have white color.You can go ahead add add cream into the gravy.You can serve the dish with steamed rice or naans..




Lamb or Goat meat  pieces
Potatoes 4 to 5 whole (optional not in the original recipe)
Curd( 200 gms)
Turmeric(1/2 tsp)
Salt (as per taste)
Clarified butter (ghee) or mustard oil or any other vegetable oil (2 to 3 tbsp)
Ginger garlic paste fresh( 2 to 3 tbsp)

Rub and massage the meat pieces and marinate for 24 hours in refrigerator.

Seasoning ingredients

Bay leaves 2 to 3
Dry red chilies whole (4 to 5)
Ghee or vegetable oil (1/4th cup)
Gravy ingredients

Onions 3 to 4
Ginger garlic paste (1 tbsp)
Cashews (1 cup)
White poppy seeds (2  tbsp)
Green chilies(4 to 5 )depends on how much spicy you want
cinnamon (2 sticks)
Cloves (5 to 6)
Cardamom (5 to 6)
Nutmeg (1/4th of a fruit)
mace ( 2 to 3 flowers)
cumin (1/2 tbsp)
Coriander seeds(1/2 tbsp)
Black pepper(1/2 tsp)
Kewra water ( 2 tbsp)
Saffron dissolved in 2 )tbsp of milk( to 10 strands)
Fresh cream (1/2   cup) optional


Fry the chopped onions in 1 tbsp of oil till pink and make a paste when it cools down.
Make a paste of poppy seeds and green chilies.
Make a paste of cashew nuts
Add 1/4th cup of oil or ghee in the pan and add the whole red  chilies and bay leaves.
Powder all the spices together finely(6 to 13 nos in the ingredient list)
Add onion paste followed by ginger garlic paste.
Then add the mutton and spices and fry .
Add the cashewnuts and poppy seeds paste and cook for about 45 mins to an hour till the mutton gets tender and start leaving the bones.(You can use pressure cooker also)
Add the  fresh cream and some warm water if you want a thin gravy.
Check salt.
Before taking it off fire add kewra water and saffron and mix.
Serve hot.
#lambcurry   #mughlaicuisine  
Said Halawa's profile photoLisa Watson's profile photoAzlin Bloor's profile photoRitu Bora's profile photo
A very delicious looking curry, +Indrani Sen! Ground cashews, saffron and poppy seeds sound like a great combination.
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Indrani Sen

Our Cookbook  - 
Breakfasts Around The World Event on Foodies+
Rice and jaggery pancakes
These pancakes are healthy and easy to make .I personally love them because they
are fast and easy to make and you need only three ingredients to make them.They are filling too.I
love the topping with blue cheese.You may also serve it with a sweet topping like jaggery syrup
which will go well with this dish.
1.Rice flour (1 cup)
2.Milk (2 cups)
3. Jaggery (1 cup grated)
4Desiccated coconut(2 tbsp optional)
5.1/2 tbsp baking soda
6.Butter[ 2 to 4 tbsp]
1.Melt the jaggery in a wok.Add little water if required.
2.Mix the rice flour with molten jaggery and milk and coconut to form a smooth batter.
3.Add baking soda and mix .Keep it for 5 minutes.
4.Add laddles of this batter on non stick pan and fry pancakes.Add 1 tbsp of butter and flip to the
other side.
5.Serve with blue cheese spread during breakfast.
Joy Stewart's profile photoIndrani Sen's profile photo
beat softened goat cheese and  crumbled blue cheese to form a smooth can add herbs of your choice +Joy Stewart 
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Azlin Bloor

Our Cookbook  - 
Gluten Free Vegetarian Chilli Bake
Make it VEGAN by losing the cheese

A very versatile chilli dish that you can easily make your own. This makes a frequent appearance in our home, with cheese for me, without for the rest of the family!

There are 3 EASY parts to this recipe:
** prepare the base, here I'm using potatoes (15 minutes)
** make the chilli (while the potatoes are cooking - 15 minutes)
** assemble and bake (20 minutes)

Easy, right?

Don't be put off by what looks like a long list of ingredients, it's just a matter of getting the vegetables all ready.

And you can also use other starch for the base, suggestions on the blog, link below.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serving Size: 4

4 large potatoes
1 large onion
4 cloves garlic
1 medium carrot
1 medium courgette (zucchini)
1 red capsicum (bell pepper)
1 green capsicum
1 medium aubergine (eggplant)
2 - 5 red chillies, to taste
2 chipotle or 1 ancho
2 x 400g canned chopped tomatoes
200g red kidney beans
200g cannellini beans
3 heaped tbsp sundried tomato paste
4 sundried tomatoes in oil
2 tsp ground cumin
1 tbsp olive oil and a little bit more for greasing
small handful of fresh coriander
250g - 450g/half - 1lb cheddar cheese, grated, how much is up to you



1. Heat half a pan of water to cook the potatoes. Add some salt.

2. Scrub the potatoes clean and chop them up into bitesized pieces, about 2 inches or less.

3. Cook the potatoes in the boiling water for 10-15 minutes until just done. Don't overcook, you don't want them to turn to mush.

4. When done, drain and keep aside until the chilli is done.

1. While the potatoes are cooking, halve the onion, then slice into rings.

2. Slice the garlic.

3. Cut up the rest of the vegetables into roughly the same size, about 2 inches. You could just cut the carrots and courgettes in rings of about 1cm/half inch if it's easier.

4. Heat the olive oil on medium high heat and sauté the onions and garlic for about 1 minute.

5. Tip in all the vegetables and stir to coat with the olive oil.

6. Next, add the chillies, chopped tomatoes, the beans, tomato paste, sundried tomatoes and cumin. Stir to mix thoroughly and bring to boil.

7. Reduce to a simmer and cook, uncovered, for 10 - 15 minutes until the courgettes and aubergines are done.

8. Preheat oven at this point to 180˚C/350˚F.

9. Chop up the coriander.

The Bake
1. When the chilli is about done, with 2-3 minutes to go, lightly grease a large oven proof dish with some olive oil.

2. Arrange the cooked potatoes all around the base of your dish.

3. Take the chilli off the heat, stir in the chopped coriander and top the potatoes with this chilli, going for an even spread.

4. Sprinkle the grated cheddar all over the chilli and bake, uncovered, for 15 minutes until the cheese is all melted and brown.

5. If not using cheese, do the same, bake, uncovered, for 15 minutes until you have a slightly crispy top.

6. All you need with this is a green salad which in my books, is always needed to balance the chilli heat.

Taken from:

Azlin Bloor's profile photoBalvinder Ubi's profile photoLisa Watson's profile photo
+Azlin Bloor  I go for chilli quite often when I travel. This sounds like a wonderful recipe to make at home.

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Marlon Doll

Our Cookbook  - 
Hey guys, long time no see! Here's how to Make Eggplant Pizzas. These mini aubergine pizzas skip the bread, making it quite low carb. This is probably my new favourite easy eggplant recipe, and I love eggplants when they're cooked well. 

I believe Julia Child came up with the original recipe and concept, but I've modified it to my taste and budget. 

Eggplant Pizza Recipe

1. Preheat oven to 400 degrees Fahrenheit. 
2. Slice Eggplant into 1/2 Inch slices, then sprinkle coarse salt on top of the eggplant to draw out bitterness and moisture. After 20 minutes, pat dry with a paper towel, and remove excess salt. If you have a young eggplant with very little seeds, you can skip this step.
3. Brush olive oil onto eggplant or dip eggplant into some, and place on a baking sheet with parchment paper for 10 minutes. 
4. Spoon on spiced tomato or pizza sauce onto the cooked eggplant slices. About 1 tbsp per. Add desired pizza toppings, salt tot taste, Italian spices, and mozzarella. Place in oven for about 10 minutes. Then broil for a minute or till golden brown. Watch carefully then remove and garnish with fresh herbs! 

- 1 Large Eggplant (1/2 Inch thick slices)
- 2 tbsp of Olive Oil
- 1 Cup of Pizza Sauce or Spiced tomato sauce. 
- 1-2 Cups of Desired Pizza toppings (thinly sliced)
- 1 tbsp of italian herbs 
- 1 Cup of Mozzarella (Shredded)
- 1/4 Cup of Fresh Herbs for garnish (basil, green onions, or parsley)
- Salt to taste

Kigoonya Isaac's profile photo
Personally I love eggplant then when you combine it with apizza then it becomes so delicious thanks dear
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Khadija Amazirh

Our Cookbook  - 
My contribution to the breakfasts around the globe event by +Shana Shameer : Rye bread with sesame and poppy seeds.


50 g of wheat bran
150g rye flour
400g all-purpose flour
430-450 ml lukewarm water
1 teaspoon salt
1 tablespoon of instant dry yeast
1 tablespoon oil olive
Sesame and poppy seeds
A little olive oil.


1. In a bowl, mix the dry ingredients. Add water gradually and continue mixing.

2. Knead the dough until smooth and homogeneous, about 10-15 minutes. Brush a bowl with olive oil, place the dough inside the bowl and turn it to coat with oil. Cover the bowl and let the dough double in size. Punch down the dough.

3. Shape the bread as a ring. Brush it with water. Sprinkle with sesame and poppy seeds. Place the bread on a baking sheet covered with parchment paper.Let rise about 30-35 min. Using a kitchen knife, Score the bread. Bake for 30-35 minutes at 180°C. Allow the bread to cool on a wire rack

Shubha A (Meri Rasoi)'s profile photoKhadija Amazirh's profile photo
Thank you +Indrani Sen and +Shubha A 
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Indrani Sen

Our Cookbook  - 
Breakfast around the world +Shana Shameer 
Vegetable muffins
Muffins are a kind of bread that are baked in small portions in muffin cups. They look like cupcakes and small cakes in the shape, but there are in general lack of frosting and are not sweet as the cupcakes.
The name muffin itself comes either from “muffe” or “moufflet”. Muffe is a kind of cake from germany and moufflet is a french word which means a soft bread.these can be made  for breakfast and for my kid’s tiffin.
Serves: 6 muffins
1. Maida(refined wheat flour)/whole wheat flour  (1 cup)
2. Eggs(2 )
3. Baking soda(1/2 tbsp)
4. Salt(as per taste)
5. Cheese ( 1/2 cup grated)
6. Cinamon/cardamom powder
7. Butter (1/2 cup)
8. Grated vegetables(carrot,capsicum,parseley)(3/4th cup)
1. Grate the vegetables and cheese and keep aside.
2. Pre heat the oven to 200 degrees 
3. Coat the muffin cups with butter 
4. Strain the maida and baking powder in a bowl.add cinamon and cardamom powder(dalchini and elaichi)
5. Separate the egg whites
6. Add egg yolk and vanilla separately in a bowl.
7. Beat egg whites with an electric beater till white fluffy and stiff
8. Add vegetables and beat again
9. Add cheese
10. Add egg yolk mixture
11. Fold in the flour mixture
12. Bake at 150 degrees for 20 mins
13. Decorate with cream cheese and chili flakes
14. Serve it hot or pack it as tiffin snacks
Indrani Sen's profile photoJasmina Brozović's profile photoSaid Halawa's profile photoEly Migely's profile photo
Thanks Balvinder +Balvinder Ubi .even I think is quick also
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Joy Stewart

Our Cookbook  - 
Smoked Trout Salad with Citrus Vinaigrette

This simple salad is favorite in our house. Why? Well, for one tinned smoked trout keeps practically indefinitely and is absolutely packed with flavor. In fact, it has become a pantry staple. The sweet, tart, bright and earthy citrus and tangy spicy mustard dressing compliments the smoky, salty fish in a wonderful way. These flavors are given the occasional wonderfully surprising pop from the odd fresh herb snippet in the salad mix. If you don’t have a supermarket nearby that offers an herb salad mix I’ve included a note below with suggestions on how to construct it. It really makes a difference in this recipe and is fairly simple, especially for those of us with herb gardens. I usually serve this salad with a homemade lentil soup, such as my lentil, bacon and Italian parsley soup.

Smoked Trout Salad with Citrus Vinaigrette

For the salad:
1 ounce sliced almonds
(1) 8 ounce bag herb salad mix*
5 ounces smoked tinned trout in oil, drained & oil set aside (see dressing ingredients)

For the dressing:
Zest & Juice of 1 orange
1 1/2 Tablespoons oil from smoked trout
1/2 teaspoon thyme leaves
1 1/2 Tablespoons olive oil
1/2 Tablespoon mirin or sherry
1 shallot, roughly chopped
2 Tablespoons dijon or stone ground mustard
Salt, to taste
Pepper, generously, to taste

1. Blend all dressing ingredients until smooth.
2. In the bottom of your large salad bowl flake trout finely.
3. Lay salad over fish, drizzle on dressing and toss to combine.
4. Sprinkle almond slices over the salad and serve.

*Alternatively (if you can’t find herb salad mix) 8 ounces of baby greens or spring mix and 3 - 4 very small sprigs each of Italian Parsley, Cilantro & Dill will do nicely

View this recipe on my blog at:
Pin it:
For more delicious recipes, visit my blog at:

Read my food posts in an app here: in beautiful magazine format (the Google Currents app works for android, smartphone, iphone, tablet, ipad. Details here:

#nomadkitchencounter #joyouskitchenblog 
Azlin Bloor's profile photoJoy Stewart's profile photo
Thank you, +Azlin Bloor​! Yeah, we love our smoked fish, too! :)
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Breakfast Around the World - Summer Blast Salad with Avocado

Very delicious salad with such vibrant flavors. I love the way the lemon fairs with the fresh herbs and just brightens the flavors of the fresh veggies. I was craving these kind of salad, more of a meal type, with a lot of healthy fats and a lot of green veggies.

A typical salad consists of most common ingredients – tomatoes, cucumbers, chickpeas, avocado with few herbs and spices. I love the bell pepper in my salad, you can avoid this pepper when your kids want to eat this salad. Salt and black pepper are a must!


Makes at least 3-4 side servings

Ingredients :

Peeled, Cored and Diced Avocados - 1 cup (approx half avocado)
Peeled, Seedless and diced Cucumbers - 1 cup
De-seeded and diced Tomatoes - 1/2 cup
Diced Yellow bell pepper - 2 tbsp(optional)
Diced Red bell pepper - 2 tbsp(optional)
Boiled and Cooked Chickpeas/Kabuli Chana - 1 cup
Minced Fresh Basil - 1 tbsp
{For Dressing}

Olive oil - 1/2 tbsp
Salt to taste
Pepper - 1/4 tsp
Minced Fresh Parsley - 1 tbsp
Dried oregano - 3/4 tbsp 
Fresh lemon juice - 1/8 cup (adjust it according to your taste)

Preparation Method :

1. In a medium size bowl add the chickpeas, cucumber, avocado, tomatoes and minced basil. 

2. In another small bowl mix the dressing, add the lemon juice, olive oil, minced parsley, spices and herbs. Pour over the top of the vegetable mixture. Top up with dried oregano. Lightly toss to combine.

3. Cover the bowl with cling wrap and refrigerate it for a 1 day.

Get the Recipe here -->

#veganfood #glutenfree #healthyeating #avocado #salad  
Azlin Bloor's profile photoJolly Homemade Recipes's profile photo
+Azlin Bloor thanks so much Azlin
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Indrani Sen

Our Cookbook  - 
My contribution to the breakfasts around the globe event by +Shana Shameer 
This a sweet bread from the Afghanistan kitchen taken alongside morning or evening tea.This can be taken as a breakfast or as a dessert.It is packed with energy and a good dish to start the day with.It has a texture which is more dense than a cake and you can add walnuts and dry fruits to it to prepare a power packed dessert flavored with the rich aroma of cardamom.
3 Cups White Flour
1 teaspoon Baking Soda
1 Tablespoon powdered cardamom
1 and half  Cup powdered Sugar(or more according to taste)
3 Eggs (Set aside 1 egg yolk)
3/4th Cup Oil 
1 Cup Milk 
1 Teaspoon yogurt
1/2 cup cashew-nuts
1/2 cup chopped walnuts
1 teaspoon of nigella seeds

Whisk the eggs with 1 cup sugar .
Add cardamom powder and whisk again.
Add oil and yogurt and beat till a bit frothy.add the chopped walnuts and cashew nuts at this stage.
Mix flour and baking powder.
Add flour to this egg mixture in batches and gradually in batches and mix to form a soft sticky dough.
Place this dough on a baking dish to form a oval shape .Sprinkle some nigella seeds on top
bake this dough for about 45 to 50 minutes at 170 degrees till the outer cover gets crispy and a fork comes out clean when pricked.
Mix the yolk of one egg with 1 tbsp of milk and brush on the top of roat and bake for another 5 will give the bread a shiny top.
#bread   #breakfast   #sweettreat   
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+Jasmina Brozović Thank you dear Jasmina
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maria nasir

Our Cookbook  - 
Sheermal, Persian Sweet Bread :

Breakfasts Around the World

This is my contribution to +Shana Shameer 's Breakfasts Around the World.
In Pakistan bread is a breakfast staple - be it last night's left over plain roti with masala omelette or stuffed parathas and pooris( fried flatbreads) or western style loaf breads or sweet buns. Some form of bread has to be there for a filling and satisfactory breakfast.

Sheermal is a personal favourite and one of the most sought after breads that every Pakistani bakery stocks up fo the morning. It is milky, mildly sweet, soft and rich bread from the Persian cuisine. The word ‘sheer’ means ‘milk’ and clearly the name ‘sheermal’ is derived from the fact that the dough is kneaded with warm milk instead of water.

The bread has a buttery taste, very rich aroma from Kewra or rosewater and beautiful golden colour from saffron. It is a simple recipe that is easy to make and doesn’t require a long resting time but is quite versatile as you can eat it with Kebabs and curries, as a dessert with fresh cream or yogurt on top or simply with a cup of tea or coffee for breakfast or evening snack.

Though it compliments a lot of sweet and savoury dishes but it has such a distinct and delicious taste that I always prefer to eat it on it’s own with a cup of tea, glass of cold milk or sweet lassi for breakfast.

Some versions sprinkle sesame seeds on sheermal but I like mine with raisins and roughly chopped almonds and pistachios. For me it’s a complete treat, a bread that tells stories of its rich royal heritage with each indulgent bite.

The best thing, you can bake these ahead and store them wrapped up in fridge till you need them. Before serving, brush them a little with melted butter or ghee and warm them on a skillet on stove top or in microwave for a few seconds.

If you can’t find Kewra or Rosewater where you live, you can also use cardamom or almond essence for that touch of royal and exotic.


2 cups plain flour ( maida)
1/2 teaspoon salt
1 cup warm milk
2 teaspoons sugar
1 teaspoon dry fast acting yeast
1 teaspoon Kewra/pandan , Rosewater or cardamom essence
2 tablespoons Ghee or butter, melted
A few threads saffron dissolved in 1 tablespoon milk
1/4 cup mixed nuts and raisins
This Is What You Do :

Warm milk and add into a big mixing bowl. Add sugar and yeast. Cover the bowl and set aside for ten minutes to allow it to bubble up.
Always check the expiry date on the yeast packet before using so that you don’t end up with a brick instead of a bread.

Add Kewra or essence of your choice to the milk. Mix flour with salt. Add to the sweetened milk. Knead for 4-5 minutes. The dough will be soft and sticky at this stage.

Cover with a damp cloth and keep aside for 30 minutes.

Add ghee or butter to the dough and knead again till the dough is elastic and silky smooth (another 4-5 minutes).

Preheat oven at 180 degrees C. Lightly grease an oven proof dish.

Divide the dough into four equal portions. Make dough balls. Place a dough ball on your palm and press to make a thick round. Repeat with the rest of the dough.

Place these dough rounds on the tray. Prick the sheermal breads all over with fork for equal heating.

Brush the saffron flavoured milk over the breads. Sprinkle mixed nuts and raisins over them, press lightly with hand to make them stick.

Bake for 10-12 minutes or till the breads fluff up nicely and turn golden on top.

When ready, immediately cover with a damp cloth for ten minutes and keep covered to retain the soft texture.

Makes 4 sheermal

Recipe also at



maria nasir's profile photoSaid Halawa's profile photoAnna Bonafede's profile photoMike Moore's profile photo
+Kigoonya Isaac , thank you so much! One of my most favorites 😊
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Shana Shameer

Our Cookbook  - 
Starting off the " Breakfasts Around the World " series:
Today, I transport you to a place that is modestly referred to as ‘Gods Own Country’.

Kerala is a beautiful state in the South of India. An incredible tourist destination with  beaches, miles of green  and lush forests, gorgeous tea plantations and an intricate network of ‘maze like’ canals. 
The name itself - Kerala, means the ‘Land of Coconuts’. The entire state is covered with coconut trees! It is one of the most literate states in the country, the healthcare offered,  the highest in the nation. Tourists here are treated well. However it is best to be clothed accordingly as this is a modest place and walking around in a bikini (even at the beach) can attract awkward attention!

Now, about the food! It is quite easy to get lost in the vast menu of Kerala Delicacies.. but rest assured, the food will be Spicy, Juicy and Coconutty!  Breakfast is comprised mostly of rice based dishes(Appam, Puttu, Dosa etc), which would be served with a variety of curries, or chutneys. Unlike, many parts of India, there are an equal number of Non vegetarians as vegetarians  here. 
The Beef and Seafood dishes of Kerala are especially mouth watering! The proximity to the sea ensures the freshest and most delicious seafood preparations.
There are also a wide array of snacks available. Banana Trees are a plenty so you can find a lot of banana / plantain based snacks everywhere, and the oil of choice is coconut oil which lends a much adored flavor to almost everything. 

So if you are curious to find out about a very traditional Breakfast in Kerala, which is served to all the tourists, here you go. I am sharing the recipe for Appam or ‘Rice Hoppers’. This is a rice based lacy crepe/pancake that is made from fermenting the batter overnight. It is served with any type of curry and coconut milk (or sugar and coconut milk) on the side.
Appam with Ground Rice - Traditional Method :
I recommend soaking the rice by 3 pm , so that you can grind to a batter at night , to prepare Appams the next day . Remember if you leave the batter outside (in a warm atmosphere) for too long, the batter will turn too sour_. I have given precise measurements of how much water is to be added for beginners to this recipe, so that you can make flawless appams, usually the water is just added till the consistency is perfect. (thin coconut milk may be used in place of water, to get softer and more scented Appams, but if using freshly grated coconut, I find this to be sufficient. Avoid using coconut cream as it will cause the batter to slide on the pan and not spread properly.
Ingredients :
3 cups raw rice / broken rice /pachari / pacharisi/ kacha chawal
½ tsp yeast + 1 tsp sugar  + ¾ cup warm water
2 - 3 Tbsp Sugar or to taste
around 1 tsp salt or to taste
1 ½ cups grated coconut
1 ½ cups cooked rice 
about 2 ½ cups water - enough to get the batter consistency right

Method :
Rinse the rice thoroughly. Soak the rice in plenty of cold water for 4 or more hours.
Drain and reserve the soaking water.
Place the yeast, sugar and warm water in a cup for 10 - 20 minutes till it has risen and is very frothy.
Now you need to grind the ingredients to a grainy batter - apply the following steps:
To a heavy duty mixer/blender add and grind the raw rice first with 1 ½ cups of the 'soaking' water. When somewhat blended, add the coconut and ½ cup more of the water, till blended. Then add the cooked rice and ¼ cup more of water. Grind till somewhat smooth and then add to a large container. Stir in the yeast mixture, salt and sugar and mix to incorporate well with a spatula.
You should get a somewhat smooth batter although a fine grainy texture is fine and actually required for Appam.
At this stage,the batter needs to be like idli batter consistency or  thick pancake batter consistency.
LEAVE TO RISE:  around 8 hours  OR overnight, in a warm place till doubled in volume. (Remember to keep the batter in a large enough container to rise)
When ready to prepare,  add a little water (only if too thick), to make a loose pancake batter OR a 'Dosa Batter' Consistency. Taste and add salt or sugar if needed. Stir well from the bottom of the container.
Use an 'Apa Chatti' OR Rounded non stick pan/ 'kadai' with a lid.
Pour a ladleful of batter, to the heated pan. Wait for 5 seconds.
Hold both handles and rotate the pan till the batter spreads over the pan evenly . Swirling two times should be enough. Swirl in one direction only.
Cover the pan, turn down the heat and cook for about one minute.
Remove the lid and turn up the heat, if you want a crisped edge.
(Some like, a very white and soft Appam, some prefer slightly crisped around the edges).
The centre should be a little 'puffed' up and soft.
With a flat spatula, slide off the appam. ( do not flip the appam over- it requires cooking only on one side)
Place on Kitchen Parchment Paper as  you prepare the next one.
Once you have made the fourth one, the very first one should be cool enough to place inside your Casserole dish. Place the appams into the casserole in this manner(after cooling off on paper)  so that they do not stick to eachother.
Serve the Appams hot with curry of choice. (Thin Coconut milk , slightly salted is added to the appams while serving, before the Curry is poured over, to make them delightfully yummier. And if you don't want curry, they are often served with light coconut milk and sugar too!

For more DETAILS, PICTURES and a VIDEO on how to make these Appams, visit this link:

For A Delicious Chicken Curry to go along with Kerala Appam, visit this link:

Lisa Watson's profile photoJoy Stewart's profile photoSaid Halawa's profile photo
Wow, Kerala sounds lovely, +Shana Shameer! I've always wanted to try making dosas. What a tasty breakfast food! :)
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Lidia Didriksen

Our Cookbook  - 
Saturday Night Dinner: Easy & Delicious Mexican Beef Taco!

This is my husband’s favorite. The recipe is based on everything I learnt about cooking Mexican in Mexico. You can change the recipe, add something you like to it or omit some of the ingredients. The recipe is for two people. 
You will need to make:
pico de gallo
I use Paul Hollywood’s recipe from his How to Bake book. Or you can simply buy some wraps (I find corn wraps/tortillas tastier) in your local store.
Pico de gallo:
(or Mexican salsa)
1 big tomato
1 onion
cilantro (coriander)
lime juice
olive oil
Real Mexican version: should look like the Mexican flag – only three colors – red (tomato), white (onion) and green (cilantro). Chop up the ingredients, I like small cubes. I add radish sometimes as well (gives a nice flavor). Sprinkle with lime juice to your taste, salt (tomatoes love salt!), pepper and olive oil. I use a lot of cilantro and lime here – for great flavors!
(you can come up with your favorites, but this is what I usually use)
3 shallots
half paprika
1 spring onion
1 green chili
1 red chili
Cut all the ingredients and fry them in some butter on a low heat till soft. Season.
250 – 300 g beef
Cut the beef into strips. Preheat the frying pan. Use some butter or oil, fry the beef to your taste, with some garlic (I use a lot – 3-4 cloves, pressed), salt and pepper, and cilantro.
2 small avocados
lime juice
olive oil
It’s smart to make it last, right before you serve your tacos. I use the simplest version of the very authentic Mexican guacamole: cut the avocados in halves, take out the stones. Scoop the green pulp into a plate, mash it all with a fork (easier), sprinkle with some lime juice, salt, pepper and olive oil ( a little) to your taste. Mix it well. Ready to serve.
Time to assemble your tacos: wraps, beef, vegetables, pico de gallo and guacamole on a side.
Buen provecho!
Wine recommendation: Italo Cescon Piave DOC Cabernet Red Wine 2012

Lidia Didriksen's profile photoJasmine Addison's profile photoGarima Srivastava's profile photo
Personally, I prefer the carnitas, but this looks good too!!! 
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