Baklava

It’s a roll of filo

Or you may layer them over

Very fragile Yet crispy and strong

Sandwiched with nuts

And drizzle with a syrup

Made of sugar or even honey

The filo is very fragile

And needs to be handle

With extreme care

and cuddle in a towel

Just make sure they dont tear

Or dry out quick and not over cooked

It is a greek

But mostly loved by the middleeastern

They can be rolled as a cylinder

or made into triangles

Just make sure you butter each layer

So that they are not undercooked

Baklava is a really a devine sweet

The entire world will love its fragile pastry

Stuffed with nuts and Sweetened with syrup20160912_165001-640x480

Fragile

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Weekly Food Stories

From Dubai

Its been three weeks since I am back in dubai and I’ve had many different experience and experiments with food. I have taken loads of pictures and posted on my instagram but never got a time to write a proper blog post. After all the pampering and help I got in sri lanka for the past 10 months, living alone in dubai has made my life busy giving me no time to sit and write a nice blog post. I love blogging and thats what I enjoy in my free time so I guess my future posts would be short of words and more images.

my week in pictures

i won suzanne husseini’s when suzanne cooks from delna prakashan of disoverspice.com on the recipe contest. i was so looking forward to get my hands on the book and was eager to try some recipes out of it.

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it was a good signed copy ūüôā

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so as i was looking for some low carb options this recipe attracted me having got all the required ingredients i started preparations and this is how it looked…

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having used pomegranates for the recipe i wouldn’t have if i dint try this wonderful way of deseeding the pomegranates. its such a wonder and make deseeding pomegranates easy as ABC. I bought a meat tenderiser from sri lanka and my husband said he dont like eating beef or mutton anymore, i was so worried how i am gonna use it but now am glad i brought it here instead of leaving back in sri lanka. i used it to deseed the pomegranates.

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made a sugar free sweet rice kichchadi with kithul treacle and raisins. it was good with those dates.

made a sugar free sweet rice kichchadi with kithul treacle and raisins. it was good with those dates.

am not a beans fan but i really liked fava beans better than baked kidney beans. i think it tastes better.

tried fava beans for the first time with paratha i say its a good low carb option.

tried fava beans for the first time with paratha i say its a good low carb option.

made some toast with home made bread, kithul treacle and cinnamon powder from sri lanka bought at the g

made some toast with home made bread, kithul treacle and cinnamon powder from sri lanka bought at the good market

Recipe

Ingredients-

1/2 a baguette or 4 slices of home made bread

1 table spoon kithul treacle

1/3 of a cup of low fat milk

1 egg

a pinch of cinnamon powder

butter to coat the pan

cooking instructions-

  1. mix together the milk, kithul treacle, egg and cinnamon powder.
  2. cut the bread into bite size pieces.
  3. coat the pan with butter.
  4. dip each piece of bread in the egg batter and cook all sides until golden brown.

serve warm as it is.

 

tried making some cakes on a macaroon sheet which i ordered o ebay long time back.

 

these organic cinnamon powder mixes by ma’s are so aromatic and just pinch is enough for an egg.

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tried making some cakes on a macaroon sheet which i ordered o ebay long time back.

these sponge cakes were made with flour which i dono the expiry date of but they tasted good.

the ones i made on macaroo sheets are still in my fridge waiting to be transformed into a dessert -)

the sponge cake ad macaroon cakes

the sponge cake ad macaroon cakes

 

making a kofta is made easy with these knorr kofta spice

making a kofta is made easy with these knorr kofta spice

i just enjoyed preparing them.

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using up those green that accompany the grilled chicken.

using up those green that accompany the grilled chicken.

 

recipe

Ingredients

a handful of arugula

a few mint leaves

2 tablespoons of feta cheese

half a cucumber chopped

2 teaspoons of olive oil

salt and pepper to taste

4 slices of tomatoes

half an onion chopped

preparation instructions

  1. chop the basil and arugula
  2. sprinkle the chopped onions and feta.
  3. spread the cucumbers.
  4. season with olive oil, salt and pepper.
  5. place the tomatoes on top and serve with rice or bread.
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The crab soup

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It’s really surprising to think that I’ve fallen in love with seafood very lately amidst the fact that I hardly buy prawns in dubai and hatted fish since my pregnancy.
I enjoyed eating prawns and fish when I was in sri lanka but after marriage moving into dubai has changed me due to my partners preferences.
Coming back to sri lanka on vacation for delivery encouraged me to try new things out and seafood hit the list first. The opening of the manhattan fish market helped me explore the seafood galore and the taste was incredibly delicious that made me fall in love for seafood. Eating out, next in line was the very latest seafood restaurant in colombo at the Kingsbury hotel “The Ocean” which served high class seafood meals that dint let down my new found love for seafood.

Next dine out plan was to spend less and eat well.
Expecting less for a nominal price walking into a chinese restaurant in colombo along the sea which Is very famous for it’s chinese food I was let down. The standards never met even to match the sea over looking the restaurant. Ordering a crab soup was waste as the bowl was filled with basic sweet corn soup and two 1 centimeter piece of crab legs I guess. Surely the soup was delicious yet it doesn’t suit the name crab soup. My seafood love hasn’t faded off myself yet has warned me not to order seafood at a normal chinese restaurant. Feel like having seafood for dinner walk in to a seafood restaurant is what I’ve memorised.
Not all restaurants are in the same standard yet it’s always safe and best to eat what you want at a place that specialises for that particular cuisine or meal. Its always better to eat thosa at an Indian restaurant isn’t it?

Down memory lane : foodie tour

Childhood as a foodie

Childhood memories are sweet. My childhood was sweet with sweets. I did groceries for the house, have my meal during the intreval at the school tuckshop and mostly we ate out. I always looked for something new at the school canteen and tried it.
I get myself a couple of idly, wada,  thosa, noodles or bun during my interval at school. I also had an ice cream or soft drinks with some kind of sweets. It was fun at that age. After buying a grocery item for mum I would get myself a few sweets from the grocery.  There is a wide range of sweets that I have not much space to mention or discuss about.  A few I can are pol toffee (coconut rocks), milk toffee, small jaggery, puhul thosi (made of pumpkin) and ice palam a frozen drink usually packed in a small packet which we used to suck the ice by making a small hole in the packet, it was fun.
Buying sweets from the shop and eating on the way back home is also another sweet memory. I still enjoy going to the shop just to buy a bottle of drink or a few sweets and chocolates.
When ever I go to India it’s the same I go to the shops nearby and get myself something. Thats how I recall.my food memories as a kid.
I used to make small side dishes after school and have with my lunch. I remember once walking to the shop next door to get a packet of soya, soon after the school van dropped me at home and I cooked it by following the instructions on the package.  It did turn out well. Sometimes I make pol sambol and umbalakada sambol (Maldives fish sambol) to have with plain rice. It was so delicious.

Cooking disaster

As a kid I had a few cooking disasters and one recipe made me tremble in fear as the food got stuck in the plate and the plate cracked. The worst part was It wasn’t my mums plate but my grannma’s.
It all went on as follow –
I’ve got a cousin sister who used to make these pol toffees(coconut rocks). I’ve watched her make and she did explain the recipe. I wanted to try making it and gathered the ingredients.¬† My assistant was my younger sister. We had to melt the sugar but what went wrong was we caramalized the sugar and added the coconut. Without checking the consistency we spread it onto a glass plate and ended up with no sweet and a broken plate.
Did I give up trying out new recipes? Not at all.

After that cooking failure I learnt how to make cutlets, laddu and a few other types of food at my home economics class in school.

The cutlets I made tasted good but cracked open before I took it off the oil pan.
But I never gave up practicing,  as they say

practice makes perfect

I got my cutlets uncracked as time passed by.

The laddu I made also cracked but I never wanted to try it again. I dint like the taste of laddu (semolina laddu).

I used to make banana milkshakes and it was perfect.

Trying potato halwa my mum’s recipe was a bit tough. The first time I made it the potatoes were raw and the halwa dint come together which we had to lick the condensed milk as it was so delicious we dint wanna throw. This particular recipe I never gave up. I kept trying and trying till I made it right.¬† The second time the potatoes were perfectly cooked and the consistency was just right but I took off heat too early and it was not set yet tased good. The thrid attempt was a success and finally everyone was happy as I wouldn’t be finishing anymore of the potatoes and condensed milk.

Then started my urge to cook and try new things which has followed until today and will be with me till the end.

Now wondering what age I was talking about? Well I was 11 when I forst started making the soya curry and pol sambol,  its not too early but still its too young.

Now am an adult and on vacation in sri lanka I have been revisiting the memories by tasting the sweets and snacks I had in my school days.

A few images of my so called sweets are to follow –

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Coconut rocks or pol toffee

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Milk toffee

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Faluda magic popsicle

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Soya meat curry.

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Thalaguli (a sweet made of sesame seeds and jaggery)

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Gal siyambala (tamarind family) it so sour and tangy. You’ve gotta remove the shell and you’ll find a soft skin coated over a very tiny seed inside. You eat the skin and throw the seed. One of my after school favourites.

Jumbo jolly its so juicy and delicious. One of my favorite after school popsicles.

Pol sambol (coconut sambol) with rice and papadam

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Candied peanuts

More food stories to follow in my next post hope you enjoyed reading my childhood food stories.
All images are mine and please ask if you need to use them.

Thank you

mafaza