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What’s for Dinner? The Book Edition

Getting a copy of my published recipe cook “What’s for Dinner? was an amazing feeling.

Ayaz and Faraz had been telling me for several years to publish it, and I actually had most of the work done and saved from a few years ago. So when I decided to go for it, the process was relatively quick and easy for me.

If you follow me on pretty much any social media, you will see that first and foremost I always describe myself as Arham’s Mama. It is who I am and it is what makes me most proud and happiest. This book is no different. It’s for him. I want Arham to know I’ll always be his number one fan in anything he wants to do [as long as it’s in good faith].

Have you picked up your copy of ‘What’s for Dinner?. I’d love to hear feedback. 

Have you tried any of the recipesLet me know what you think!

“What’s for Dinner” is Published

Published!

I’m happy to say that my [first] book of a series of recipes is published and can be found by clicking here.

It is also available directly from Amazon (click here for Amazon link).

The above links I mentioned all are physical copies of the book (paperback), but if you prefer digital books, it is also available as a digital book on the Kindle if you click here.

It is also available as a paperback Amazon Europe too (click here for the Amazon Europe link).

And click here for the Kindle version for Europe.

Thank you everyone for your words of encouragement and support thus far.

What’s for Dinner: Pull-Apart Garlic Bread

I did another twist on a pull-apart bread that was similar in technique to my Garlic-Parmesan Pull-Apart Bread that I made last week. What I did differently this time was that I used the flavors of garlic knots/garlic bread instead. I essentially used the flavors of my garlic knots recipe.

I used a little less butter this time around.

What I used:

  • 16 frozen dinner rolls
  • 3/4th of a stick of [unsalted] butter, melted
  • 1/2 teaspoon of dried parsley flakes
  • 3/4 teaspoon of garlic powder
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of dried oregano
  • 2 tablespoons of [grated] Parmesan cheese
  • 1 cup of [shredded] Parmesan cheese

How I made it:

  1. Take sixteen frozen dinner rolls and let it sit in room room temperature for about an hour. After about an hour, cut each of them in half.
  2. Combine your parsley, garlic powder, salt,oregano, and grated parmesan cheese. Mix with the melted butter before tossing it all together with the frozen dinner rolls.
  3. Add in a half cup of  your shredded Parmesan cheese and mix everything well. Make sure all pieces of the frozen dinner rolls are coated well with the butter, seasonings, and Parmesan cheese.
  4. Take a springform pan and line the bottom with all of your coated dinner roll pieces, covering the whole pan.
  5. Sprinkle the remaining half cup of Parmesan cheese on top.
  6. Season the top with more parsley, oregano and garlic powder.
  7. Next, let your bread rise. At least for an hour and a half to two hours.
  8. When you are ready to bake your pull-apart bread, preheat your oven to 350 degrees.
  9. Bake in your preheated oven for about 25 minutes, or until the top is golden brown [and the middle in completely cooked through].
  10. Serve warm!

It’s one of those things that need to be eaten fresh as soon as it comes out of the oven for the best results, so serve it warm and quickly!

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Garlic Parmesan Pull-Apart Bread

IMG_1435-0IMG_1435-0What I used:IMG_1441.JPG

  • 16 frozen dinner rolls
  • 1 stick of [unsalted] butter, melted
  • 1 teaspoon of parsley flakes
  • 1 and 1/2 teaspoons of garlic powder
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of Italian seasoning
  • 1/2 teaspoon onion powder
  • 1 cup of [shredded] Parmesan cheese

What I did was:

  1. Take sixteen frozen dinner rolls and let it sit in room room temperature for about 45 minutes to an hour. After about an hour, cut each of them in half.
  2. Combine your parsley, garlic powder, salt, Italian seasoning, and onion powder. Mix with the melted one stick of butter before tossing it all together with the frozen dinner rolls.
  3. Add in a half cup of  your shredded Parmesan cheese and mix everything well. Make sure all pieces of the frozen dinner rolls are coated well with the butter, seasonings, and Parmesan cheese.
  4. Take a springform pan and line the bottom with all of your coated dinner roll pieces, covering the whole pan.
  5. Sprinkle the remaining half cup of Parmesan cheese on top.
  6. Next, let your bread rise. At least for an hour and a half to two hours.
  7. When you are ready to bake your pull-apart bread, preheat your oven to 350 degrees.
  8. Bake in your preheated oven for about 25 minutes, or until the top is golden brown [and the middle in completely cooked through].
  9. Serve warm!

It’s one of those things that need to be eaten fresh as soon as it comes out of the oven for the best results, so serve it warm and quickly!

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

 

What’s for Dinner: Cholay

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Cholay is another Pakistani dish that is served as a snack or appetizer… and I’m sharing it today as part of iftari food.

If you are working with dried chick peas, soak them in water [overnight].

When you are ready to make the cholay:

  1. To chana [chick peas], add salt, baking soda and enough water to cover all the chick peas to bring it up to a boil.  Keep your heat on high until it comes to a boil, then turn to extreme low heat for the rest of the cooking process.
  2. Add in [peeled and diced] potatoes to the chick peas half way through it’s cooking process [so it can just cook together]. You can remove liquid if there is an excess amount.
  3. Once it’s ready, add in diced tomatoes, one of the following [cumin or chaat masala, and imli [tamarind] chutney.
  4. When you are ready to serve, add in either mint or coriander leaves.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Mango, Mint and Strawberry Salsa

This one is pretty self explanatory [just by it’s name]!

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I diced up mangoes. Same with strawberries [fresh from our backyard]! Added in some chopped mint [also from the backyard!]… and mixed everything together.

Today, when I made this, I served it over baked tilapia:

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I seasoned the tilapia with black pepper, paprika, garlic, chili powder, cayenne pepper, and lemon juice. I baked it for about 25 minutes in a preheated 350 degree oven.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes. Grab and share my button:


What’s for Dinner: [Mashed] Potato Fritters

Since several people have asked me what is for iftari around here, I thought I would share some of my family favorites… starting with the recipe for [Mashed] Potato Fritters that I made [and shared] yesterday. I’ll be honest and say that Ami makes most of the “typical” iftari food… while I make more of the “fun” stuff. 

Most nights in the month of Ramadan we have typical iftari around here [along with whatever else I felt like making that day]. [Mashed] Potato Fritters [pakoray] are one of those things that we typically end up making only in Ramadan for iftari and is definitely one of my favorites. After popcorn chicken of course!

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This is how I make mine:

  1. I took [4] potatoes, peeled them, and washed them. Add about enough water to cover them 1/4th of the way.
  2. Next, pop it in the microwave for about 10-15 minutes until they are soft enough to mash. You could also do this, of course, on the stove.
  3. Drain excess liquid, but leave some in to keep the potatoes moist.
  4. Mash the potatoes!
  5. As you are mashing them, to your potatoes, add: salt, black pepper, paprika, chaat masala, and cumin powder. Make sure all the potatoes are mashed and the spices are mixed in very well.
  6. Let it cool before forming them into balls to fry. While you are waiting, work on the batter to coat them.
  7. For the batter to fry: to gram flour [besan], add salt, black pepper, garlic, ginger, cumin powder, paprika, and baking soda water. Add enough water to leave it a thick consistency to be able to coat the potatoes. Leave the batter covered until you are ready to use it.
  8. After the mashed potatoes are cooled enough to work with, form them into balls [as big or as small as you want them].
  9. Heat your oil up in a skillet. Enough to cover the potato balls at least half way up.
  10. Coat each of the potato balls in the batter and fry them until them are golden brown.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Garlic Knots

Tonight, I made garlic knots.

The semi-homemade way. I say that because instead of making my own pizza dough first, what I used instead was those refrigerated biscuits.

Easy to make, delicious, and ready in twenty minutes [prep and baking time included]!

Here’s what I used:

  • 1 [16-ounce] can of [refrigerated] buttermilk biscuits20140619-192121-69681884.jpg
  • 2 tablespoons of grated Parmesan cheese
  • 3/4 teaspoon of garlic powder
  • 1/2 teaspoon of dried oregano
  • 1/2 teaspoon of dried parsley flakes
  • 1/4 teaspoon of salt
  • 1/4 cup of [unsalted] butter, melted

Here’s how I made it:

  1. Preheat your oven to 400 degrees. Line your baking sheet with foil [for easy cleanup].
  2. Cut each of the 8 biscuits in half. Then, using your hands, roll each of the pieces until they are about twice the length. Or even a little longer.
  3. Make a knot out of each piece of dough. and lay on top of your [lined] baking sheet.
  4. In a small bowl, combine together the Parmesan cheese, garlic powder,oregano, parsley and salt.
  5. Melt the butter and add it to the dry ingredients. Mix well.
  6. Brush each of the knots with the butter mixture. Don’t get rid of the leftover butter mixture just yet.
  7. In your preheated oven, bake the garlic knots for about 8-10 minutes. Until they are golden brown.
  8. As soon as you take them out of the oven, brush them with the rest of the butter mixture that was leftover earlier. The heat will help the mixture melt over the baked garlic knots and give the finishing touch.

Serve immediately!

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes. Grab and share my button:

What’s for Dinner: Chipotle Chicken and Potato Wedges

Tonight for dinner, I made a chipotle [whole] chicken alongside potato wedges.

Yesterday afternoon, I took a whole chicken and first poked holes in it with a fork [so the marinade seeped through to the inside]. Next, I seasoned the chicken with the following:20140423-185255.jpg

  • salt
  • black pepper
  • paprika
  • garlic powder
  • onion powder
  • chipotle chili powder [lots of it]
  • onion powder
  • ground mustard
  • rosemary
  • oregano
  • lemon juice
  • yogurt

I let the chicken marinate a day.

Today, when I was ready to put dinner together: I let it cook on low heat for several [3] hours on the stove in a deep pan. Just like I did with the chicken back on this postI love how juicy and tender the meat is on the inside [and prefer this method over roasting it in the oven and having the chicken dry up easily].

Alongside, I roasted some gold potato wedges [seasoning it based off what I put in the chicken] with:

I cut the potatoes into wedges before transferring all of the cut potatoes onto a foil-lined baking sheet. I drizzled EVOO over the potatoes before I seasoned the potatoes with: salt, garlic powder, chipotle chili powder, oregano, and rosemary.

I baked it in a preheated 350 degree oven for 50 minutes all together [flipping them over half way through the baking time].

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

 

What’s for Dinner: Cajun Roasted Potatoes

To serve alongside my Cajun shrimp, I made these Cajun roasted [red] potatoes.
I cut my red potatoes into small pieces [first I halved them, then quartered each half]. I transferred all of the potatoes onto a foil-lined baking sheet, Next, I sprayed the potatoes with non-stick cooking spray before I seasoned the potatoes with black pepper, garlic powder, salt, onion powder, paprika, and of course Cajun seasoning.
I baked it in a preheated 350 degree oven for 50 minutes all together. For the first half of the baking time, I had all the potatoes facing skin side up. For the second half? Skin side down.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.