Mafaza’s Dinner Bars

The image of my bar is too small as it went on very fast that I had a tiny piece left to style and fit it into my blog post. I call it dinner bars as they are semi-spicy, good for grabs or late night quick dinner and light. It’s always better to have a portion of fruit after dinner so you loose that craving for something sweet.
This was another successful invention test. These store will when refrigerated for 3 days and can be used as stuffing for buns and sandwiches if you are a carb person like myself.

They are pretty good for lunch boxes too. Be creative add you own vegetable.

To make Mafaza’s Dinner bars

You need ;

1 cup Minced mutton/chicken or flaked fish

2 eggs

3 tablespoons of cheese

1 onion chopped

1/2 cup chopped and cooked mushrooms

1/2 cup boiled corn

Salt and pepper to taste

1/2 cup chicken stock

To make the dinner bars;

1. Beat eggs and stock

2. Combine the minced chicken/mutton, chopped onions, mushrooms and corn (if adding fish make sure it’s gently mixed just before spreading into the oven.

3. Season with salt and pepper

4. Spread over a baking dish greased with butter and dusted with flour, trust me go green and use this method save some baking parchment.

5. Spread the cheese (use any type of cheese you like.

6. Bake in a moderate heat for 20 minutes while checking at 10mins

Once done cool for 5 minutes and cut into squares or rectangular shapes.

Serve warm with some ketchup or mayonnaise or just eat it.

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Sizzle over T20 Cricket

Oh wow that proud moment when sri lanka won the T20 world cup last night.  I have stayed away from watching cricket from start to end since I got married and was always concerned to find out who won.
That was it and last night was the same scenario until the sizzling food in front of me called for some entertainment and non was more suitable than watching T20 world cup. Sri lankans playing their way all over in Bangladesh and the excitement I got after every 6’s and fours made me go back to my spinster days when I used to watch the cricket from start to end praying sri lanka should win.
Todays match was sure an unforgettable one for me and for the two retiring cricket legends of sri lanka sanga and mahela.
Amidst this good cricket I managed to get a few videos of my sizzling food and drink which I really enjoyed sharing on Instagram.

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The smoking lemon juice with the dancing slice of lime cheering the cricket on screen was fun. It was so bubbly and I managed to get hold of that ice cube which was making the juice smoke and boil and finally ended up placing it under the straw so the straw choke and splashed lime juice all over the table. Thats a nice fun game if it was not just lime juice I’d repeat it.

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The hot sizzling main course I chose seafood and my choice was the best. It was easy to eat, delicious and filling. I find the chicken dish a bit hard.

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The nutty brownie with an ice cream hat which lay around boiling caramel which was really hot and bubbly.
I tried to spoon all three into my mouth and burnt my tongue.  I still feel the pain of eating hot food yet I love food while its a bit warm not boiling hot.

Do visit my Instagram page to watch the video as am not able to upload the videos here. Soon I will upgrade my account until then enjoy my pictures.
I think the food at sizzles is too expensive although the portion is filling and the experience is unique which is fine to dine at the sizzle once but not twice. They do add extra charges for vat, tax and service charges which I believe most restaurants include in the price list of the food and are often hidden on the bill which makes the bill reasonable.
All in all the sizzle is something you should visit on rainy days and during winter but good only for visit once not twice I wouldn’t like to go back. Food is good but expensive as we can go for buffet at kingsburry for that cost. Going there with kids get a stroller or pram and some toys to keep babies entertained.
Kids above two can color which they provide paper and colors at the restaurant and they display the work at the front notice board.
Check their menu online at the sizzle srilanka so you can plan ahead.
They do have takeaway and delivery.

mafaza

Cooking for grandma

It’s December holidays and my parents are out of town in business while my grandma is baby sitting me, myson and my sisters along with my aunt and cousin. My grandma cooks well and her food smells good. I remember my grans house filled with aromas from the fresh curry leave plant at the back yard besides the pandan leaves tree which was so huge and my granny never had to buy pandan leaves or curry leaves which ends up in every vegetable and curry cooked while the tempering of the onions and the variety of vegetables and curries release a delicious aroma that wakes up the appetite early before lunch time. Now I’ve got a chance to cook for my grandma who has a liking for western food while some medical precautions restrict her from eating what she wants and she is now obliged to eat what is good for her health. So I’ve gotta make some soft food, unfried and sugar less naturally. She does not restrict sugar from her teas and enjoys a slice of cake or a scoop of ice cream sometimes amidst her diabetics. I decided to make some soft pittu for her to be served with some fish gravy made for lunch.
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I was so happy to hear her words of satisfaction and contentment of having a good home cooked pittu dinner.

Making pittu is so easy and can be prepared for a family of 6 within an hour including all side dishes such as sambol, gravy and eggs.
Pittu is often served with a good chicken, mutton or fish curry accompanied with a very spicy onion or maldives fish sambol. You can even serve it with a milk gravy and some boiled eggs which are optional for those who are lazy to run over to groceries for missing meat and ingredients while you have an unexpected guest. Pittue is not just a dinner time meal we often have it for breakfast as well though it best suits dinner time as a heavy meal. We generally consider pittu as a festive breakfast served along with the delicious sooji porridge refer my post on porridges.
So here is how you make a pittu.
You can make it in a mould thays used for making pittu like the one in the picture below or use an idly pan. If you wanna just try it out you dont have to spend and buy anything as this can be made on a plate or even steamed on a rice cooker.
To steam on a rice cooker take a large piece of soft cloth and put the entire flour mixture and secure into a bundle and place on the steaming attachment that comes with most rice cookers and steam.

To do it on a plate you’ll need a small plate plus a large piece of cotton cloth cum a pot that has a mouth the size of your plate. Oil the plate and place the flour mixture. Wet the cloth and sqeeze out excess water. Cover the plate with the wet cloth and turn it over with the back of the plate facing upwards and wrap gently the excess cloth to cover the back of your plate. Fill the pot with half water and boil. Place the plate over the pot making sure it doesn’t touch the boiling water and is stable, reduce heat and steam for about 15 to 20 minutes.
Once done lift the cloth and place on your work top. Take off the plate using a pot holder and lift the cloth to spill the pittu on to a bowl or tray. If the mixture is perfectly cooked it will be firm and come out easily like a large idly with cracks. In case if you didn’t tap the plate or press the mixture together to level it, it might fall off into pieces as long as the color is changed and tastes cooked it is fine to serve. This pittu made on a plate is called plate pittu.

The utensil I used to make pittus which we call bamboo pittu.
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The pittu mixture once done would look like this
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A cooked pittu would look like
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Rice cakes.

Ingredients
Red/white raw rice roated/unroasted Flour 3 cups
Scraped coconut or dessicated coconut 1 cup
Salt 1 teaspoon
Tap water as required

Method
Add flour, scraped or dessicated coconut amd salt.
Mix by adding some water until tge mixture resembles flaked bread like shown in the picture above.
Once its perfectly mixed the raw flour smell with not be there so use you senses to identify the perfect texture.
Add into the pittu bamboo, a plate, idly moulds or just bundle into a cloth and steam.
It might take sometime depending on the utensil.
A pittu bamboo will take 15 minutes medium heat.
A Plate might take 15 minutes medium heat.
An idly pot time may vary depending on the size.
Bundling on a rice cooker might take 20 minutes or more as you keep the entire contents in one bundle.
Always use your own experience for perfect cooking times.
Bamboo pittus taste better than any others.
Use red or brown raw rice for a diabetic friendly meal.
Call these rice cakes if explaining pittu is tough.
For a healthier version grate and add some carrot, leeks and cabbages into the mixture and steam.

mafaza

Maldive fish devilled with eggs

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my memories with Maldives fish

I remember the days when I get back home after school and find the maldives fish sambol or the coconut sambol bowl is empty. I and my sister used to to make it and have our lunch. Yes, our lunch was basically just plain rice with a sambol of maldives fish or coconut. It was a time of difficulty. We call it the budget meal.
We used to place the Maldives fish in a motar with some salt, chillie powder and flakes and grind it to a paste by hitting with the pestal. Sometimes we add a few french onions which adds it’s flavor to give a bit of softness.
Lunch was delicious and we enjoyed eating while grinning over a few uncrushed salt crystals sometimes.
We also used to cook the maldives fish with some onions, capsicum and tomatoes which makes it more softer. It’s called devilled maldives fish and served with a hard boiled egg.

Recipe

Ingredients

1 cup maldives fish flakes
1 large onion (chopped)
2 medium sized capsicums
1 medium tomato
A handful of curry leaves
A small piece of cinnamon
1 teaspoon chillie powder
1 teaspoon chillie flakes
A pinch of turmeric
Salt to taste
2 teaspoon oil
2 teaspoon coconut milk

6 hard boiled eggs to serve.

Cooking instructions

1. Head oil in a pan and sauté the onions and curry leaves for a minute or until you get the aroma of curry leaves.

2. Stir in the maldives fish with salt, turmeric powder, chillie powder and chillie flakes.

3. Add the cinnamon stick with a teaspoon of water and mix.

4. Leave the pan closed over a low flame for five minutes.

5. Open and stir letting the contents spread evenly and cook through.

6. Once the water is evaporated and the contents start to dry out pour 2 teaspoons of coconut milk and cook over a high heat stirring continuously.

7. Take of heat when the oil starts to seperate from the curry.

8. Hard boil the eggs and add on top.

tips

* dont like hard boiled eggs? break the eggs on top and leave it for a couple of minutes and take off heat.

* hate eggs at all? Never mind serve it as it is with your favourite curry.

* use this curry as a filling for buns.

* serve this curry with bread, rotti or rice.

*like pickles? At a small piece of pickled lime to this dish and mix while it’s hot.

* dont like too much maldives fish? Sway the quantity of maldives fish with the onions by adding 1 cup of chopped onions for 1 tablespoon of maldives fish.

* are you a vegetarian? Omit maldives fish and add only onions.

* like french onions? Never mind. Buy them and add a handful instead of a large onion for extra taste.
Shallots healthy aren’t they?

* doesn’t seem kid friendly? Add a tablespoon of crystal sugar to balance the spiciness
And
We call it seeni sambol with the swapped quantity of maldives fish with onions.

* we use this dish on our kidu rice and curry with some lime pickle.
my mouth is watering isn’t your’s?
Then go try it soon and serve for lunch or dinner or even breakfast.

Hope you enjoyed this post.

mafaza

Fried Bread

Have you got a loaf of bread that expires today or tomorrow?

Have you got loads of recipes but lazy to make yet don’t wanna waste food?

Then here is a simple, easy and delicious recipe.

Try it out you will love it.

It’s called fried bread. I read somewhere that fried rice was prepared using left over rice during the earlier days in china. although fried bread was also prepared using left over bread this recipe is different to fried rice yet tastes equally delicious.

I love this recipe and will end up eating half a loaf of bread forgetting the carbs.

Guys there is always a substitute for every ingredient except for salt. so for those of you who are very conscious of their carbs and calories intake adjust the quantity and type according to your preference eg; use flax seed bread instead of white bread.

If you have trouble finding mustard seeds or if its allergen to any one member in your family please do omit it.

health is wealth”

“waste not ,want not”

This recipe is ideal for breakfast or dinner.

Ingredients

a loaf of bread

2 onions (chopped)

a few green chillies chopped (I use around 8 I prefer very spicy)

a handful of curry leaves

1/2 teaspoon mustard seeds

salt and crushed pepper to taste

olive oil for stir frying

Cooking Instructions

heat a wok with sufficient amount of oil over a medium flame.

temper onions and curry leaves until the onions turn golden brown in color.

stir in green chillies and mustard seed. mustard’s will splatter so keep away while adding them.

turn of heat.

chop the bread into bite sized pieces about 1 inch it doesn’t have to be a good shape as they will break once you add so just tear it and stir into the onions and mix well until the bread is coated with oil and the onion mixture is evenly distributed.

sprinkle salt and crushed pepper.

turn on heat and cook for a few minutes over a medium flame stirring continuously.

serve the bread by itself if you’re not a fan of wet food.

for those who hate having dry food serve with a bowl of chicken/mutton/fish or soya curry.

 

(c) COPYRIGHTS MAFAZA HALEEM