Friday, July 31, 2015

Mixed Dal Tadka

Assalamualaikum Warahmatullahi Wabarakatuhu... :)

Today its a complete comfort food. Simple and fulfilling. Who doesn't love plain rice with yummy dal. When I first saw this recipe on FB group, it was on my mind to make it then and there. Monal Patel shared this recipe on CAL and it tempted me to give a try. This was just one amazing recipe. I bet you guys will love it too... next time I would give a smoky flavor to this amazing recipe making it Dhaba style. ;)

 Mixed Dal Tadka made with using two or three different dal/pulses, adding Indian Spices and  tempering it with clarified butter/ghee to get aromatic spicy delicious dish.

There many common ways of making this super delicious dal... mixing different lentils gives a more interesting flavor. lets get started with the making of this amazing dish with ingredients and method.
Bismillaah!! :)

1) Moong dal/green gram dal - 1/3 cup
2) Udad dal/black dal - 1/3 cup
3) Toor dal/pigeon peas split - 1/3 cup
4) Onions 2 diced
5) Tomatoes 1 diced
6) Whole spices( pepper corns, cloves, cinnamon and cardamom)
7) Grated ginger 1 tbsp
8) Turmeric powder 1/2 tsp
9) Red chili powder 1/2 tsp
10) Coriander powder - 2 tsps
11) Garam masala powder - 1 tsp
12) Garlic chopped - 5-6
12) Salt to taste

1) Ghee + Oil - 1+1 tbsp
2) Curry leaves 10-12
3) Green chilies finley sliced - 2
4) Cumin 1 tsp
5) Dry red chilies 4-5
6) Garlic finely sliced 5-6
7) Coriander chopped - 2 tbsp
8) Red chili powder - 1/2 tsp

1) Wash and soak moong, urad and toor dals and soak them in warm water for 30mins
2) In a pressure cooker add 1 tbsp oil, add cumin as it turns dark add the whole spices.
3) Add chopped onions and garlic, saute for 5mins.
4) Add chopped tomatoes and grated ginger, saute for 5-7mins on medium flame.
5) Now add spices, turmeric, chili powder, coriander powder and garam masala.
6) Next add soak dals with enough water and cook till 4 whistle on medium flame.
7) Open the cooker add few curry leaves and sliced green chilies, salt to taste and water to adjust consistency and let it boil for 5 mins.
8) While the dal is getting boiled start preparing tadka.

In a small pan add 2 tbsp oil, as it heats add 2 tsp cumin. let it get a little dark, lower the flame and add sliced garlic. Saute till golden, Turn off the gas and add whole red chilies. Remove from flame add red chili powder and 1 tbsp Ghee.

Now finally remove dal in a serving bowl. Pour hot tadka over the dal and garnish with chopped green chilies and coriander leaves. Serve hot with parathas, rotis and steamed rice.

Enjoy!! :)

A Plate of Happiness- Alhumdulillaah!! 

Tuesday, July 28, 2015

Healthy Barley & Chicken Soup - Ramadan Special

Assalamualaikum Warahmatullahi Wabarakatuhu!

Soups can be refreshing, soothing, fulfilling, no-fuss, hearty, comforting food.  I love enjoying soups and but I don't know why I feel very lazy making soups. :P One of my very favorite is this one-pot warm healthy and delicious chicken soup. Use chicken with bones to make this hearty delicious soup any time of the year. I make this soup mostly during Ramadan, but ideal for winter season.

My entire family love this, it even freezes well , so make a large batch and portion it out easily whenever needed. Chicken can be substituted with tender mutton with bone pieces. You will be amazed at how easy it is to make. Lets get started with the recipe...Bismillaaah!!


1) Chicken with bone bite size pieces 1 cup
2) Onions - 1 medium chopped
3) Tomatoes - 1 medium chopped
4) Chicken stock - 1 cup (you can use just water too)
5) Barley - 1/2 cup (soak and boiled)
6) Carrots - 1 small cubed
7) Green Peas - 1/4 cup
8) Ginger-garlic paste - 1 tsp full
9) Turmeric powder - 1/4 tsp
10) Salt to taste
11) Green chilies 2
12) Coriander leaves 2 tbsp
13) Mint leaves - 2 tbsp
14) Olive oil 1 tbsp (you can use regular cooking oil)
15) Black pepper powder 1/2 tsp
16) Garam masala powder - 1/2 tsp (use homemade for best results)


1) Heat oil in a pressure cooker, add chopped onions and stir fry for a min.
2) Add ginger-garlic paste, and all the other seasoning,
3) Add chicken pieces, barley, chicken stock, green chilies, tomatoes, peas and carrots. 
4) Give a nice stir and pressure cook for 20 mins on low flame. 
5) Once cooked you will see thick mixture. Just add water as required consistency, add chopped coriander and mint leaves. 
6) Check the seasoning and sprinkle garam masala and let it simmer down for 5 mins more.
7) Serve hot or warm  :)
8) Enjoy XOXO

Puran Samose - Ramadan Guest Post For Lubna Of Yummy Food

Assalamualaikum Warahmatullahi Wabarakatuhu!! :)

Alhumdulillaah...I thanks Allaah Subhanu'wa tala for giving me this oppurtinity and blessing me to witness another Ramadan. As Ramadan has departed us, it is hard to believe that this blessed month has ended so soon. Celebrated the end of Ramadan with act of worship and seeking forgiveness. 

As we prepare for the Eid, we make sure that everybody around us is happy and satisfied. All should participate in Eid and no one should be left behind. 
That was one of the reason ramadan came to teach us how to care and share. We feed the hungry and keep Ramadan's legacy alive, by giving Zakat'l-Fitr.

Ibn Omar may Allah be pleased with him narrated: “The Messenger of Allah obliged the payment of Zakat'l-Fitr, the amount of Sa' (four cupped hands) of dates, or barley. This should be paid on behalf every male and female, free or slave and adult or young, from all the Muslims.” (Bukhari and Muslim)
I ask Allah tala to accept from us the little, regardless of how much it was, of what we offered from acts of worship during the blessed month of Ramadan...Ameen!!
Next I would like to thanks from the bottom of my heart to Lubna Karim of  The Kitchen Flavours  for inviting me on her global Ramadan Event "Joy From Fasting To Feasting VIII " its my second post as a guest on another awesome blogger friend Lubna, I am quiet excited as the first guest post on Rafeeda's Blog. As i keep away myself from foodie world during Ramadan, Lubna's invite on her Global Event tempted me to do this post and of-course I couldn't say no to such an amazing blogger. 

Lubna's Blog has many awesome recipe with amazing pictures, and it was not an easy task for me to decide what to be shared. After giving lots of thinking finally made Ramadan friendly, Iftars and Eid parties special Puran Samose...which can be made days ahead and freeze.
Without wasting much time lets hop to Lubna's Blog and check out the recipe Here - Puran ke Samose :)

BarakAllaahu feeki Lubna dear. 
Huggss!! XOXO

Friday, July 24, 2015

Awadhi Shikampuri Kabab - Guest Post For Rafeeda Of The Big Sweeth Tooth !!

Assalamualaikum Warahmatullahi Wabarakatuhu!!
Alhumdulillaah as we have already witnessed the blessed month of Ramadan...I pray Allaah swt to accept our every good deeds, prayers, fasting and charity....Ameeen!!
As I completely hibernate in the month of Ramadan, because I try to focus striving hard in gaining the pleasure of our Lord, prolong for forgiveness and purify our intention for the sake of Allah.
This is my very first post as a Guest for my dear blogger friend Rafeeda. Oh yess who doesn't know her...few days back she even visited me with her awesome "Guest Post by Rafeeda"
Rafeeda asked me for guest post in Ramadan and she gave me plenty of time to make a post to her, but me who is new to this field gave her tough time submitting on time! :P Alhumdulillaah she as per her commitment published my post in Ramadan. Now as I am back from Ramadan break updating my post today. Without wasting much time lets hop on to Rafeeda's blog The Big Sweet Tooth and check out the recipe and don't forget to see her complete Ramadan guest post series. (y) 

As the event was in Ramadan, I made these yummy easy Awadhi Shikumpuri Kabab which can be made days ahead and freeze. A perfect recipe to save time spending in kitchen during Ramadan.

                I have learnt this recipe from Here giving it variations by my personal touch.

Jazakillaahu Khairan Rafeeda once again for giving me this opportunity. It was an amazing experience for me doing guest post for you. :)) I was soo glad to be on your Space.

BarakAllaaah feeki
Huggss!! XO


Thursday, July 23, 2015

Eid Special - Sheer Khurma

Assalamualaikum Warahmtullahi Wabarakatuhu!! 

*** !!! Eid Mubarak!!! ***

TaqabAllaahu minna wa minkum....I wish all my lovely and dear members of ZaiqedaarPakwaan a very Blessed and Happy EID!!***
I sincerely apologize for posting late, since I was very busy with Ramadan and Eid preparations. This year as my In-laws visited me it was soo much fun at Eid...Alhumdulillaah!!
Oh yess I have to show you my Eid gifts too.. :P As I have started my blogging journey my In-laws(may Allah bless them) gave me soo many awesome gifts. 

I am not a multi-task person, I can't handle blogging and attending guest at the same time and that's the reason I completely took off from blogging. And also my website is under-construction, I completely neglected my foodie world. :( 

Anyways it's high time now...have to get back to my loving blogging world. Ahh soo much to do and soo many recipes to try and share. In'sha'Allaah as soon as my website gets ready will be ready to ride this amazing blogging world again. :D

Sharing with you all The Most Famous Eid Delicacy "Sheer-Khurma" A traditional rich milk and vermicelli dessert loaded with fried nuts and dates. Learnt from my mom and MIL making at Eid-ul-fitr and Eid-al-Adha. Back home in Hyderabad we get special vermicelli which are salty in taste and that makes completely delicious Sheer-khurma. Yes those vermicelli are not available everywhere. We make a large batch of finley sliced nuts called "maghziyaat" few days before eid by soaking almonds, pistachios, cashewnuts and chironjee.

Full cream milk is simmer down along with strands of Saffron till you get rich color and little thick consistency, Vermicelli and finely chopped nuts are roasted in pure homemade ghee for amazing flavor. Usually saffron is not added in sheer-khurma but I like mine with that rich color and taste.

Sharing with you all the way I make and love the Sheer-Khurma. ^_^


1) Milk - 2 litres
2) Sugar - 3/4 cup (adjust accordingly to taste)
3) Ghee - 1/4 cup
4) Fine Vermicelli - 2/3 cup
5) Saffron strands 10-12
6) Fresh dates 10 (de-seeded and sliced)
7) Almonds 20
8) Cashew nuts 20 (optional)
9) Pistachios 20
10) Chironji nuts 1/4 cup


1) Soak overnight and peel almonds and pistachios. Slice almonds, cashew-nuts and pistachios finely and let them dry. Remove the skin of chironji by rubbing it on a kitchen towel and let it dry. Fry/roast these dry fruits in ghee till slightly brown in color, remove and store in air tight box. Use whenever needed.
2) Take a wide pan and heat ghee. Add vermicelli and roast till golden brown in color on medium flame, remove and keep aside.
3) Boil milk along with saffron strands on medium-low flame for about 30 mins, till it gets rich color and milk gets reduced to 3/4th.
4) Add sugar and stir till sugar gets melted.
5) Next add roasted vermicelli and fried nuts. Stir and cook till the vermicelli gets softened.
6) Remove and transfer in a Serving dish.
7) Garnish with sliced dates and few more fried nuts and few saffron strands.
8) Serve hot or warm.

P.S. You can even add cardamom powder for more flavor. I like my bowl fully loaded with nuts and dates. :P

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