Ramadan Friendly Recipes Event @ the halal foodie blog

Hi All, send in your delicious entries to the Ramadan Friendly Recipes event hosted at my other food blog the halal foodie

Looking forward to your contributions :)

Interview with Fay Johnson - Founder of deliberateLIFE magazine

Recently I was introduced to the deliberateLife magazine by its founder Fay Johnson, who asked me to review it.

Fay was born in South Africa and emigrated to the San Francisco Bay Area at a young age. She has lived and worked in Hungary, India, Ethiopia, Kenya, the United States and South Africa. She holds a B.A. from UCLA in International Development and a Master’s degree in Public Relations and Corporate Communications from Georgetown University.

The reason I had an instant connection with the magazine was the name "deliberateLife", after-all isn't that what we all are trying to do, make good choices for ourselves and our families - loved ones.

Well...so, of what I saw, the thing that appealed to me the most is the substance and simplicity of the magazine, the choice of content , it all conveys just one thing --- this is not just another new magazine, its  a resource for those seeking to live differently while balancing the normal demands of modern life, totally worth your time and money.

Fay was kind enough to answer few of my questions:

Hi Fay, How are you doing?

I’m well, thanks. I appreciate the opportunity to share a little about deliberateLIFE.

The pleasure is mine, So tell us about yourself and how did you come up with this magazine?

I have traveled to nearly 30 nations, and spent the last ten years working in the social change space, as a human rights campaigner, congressional staffer, humanitarian, and consultant. I am passionate about building a better tomorrow and have dedicated my life to finding solutions to challenges facing our global community. I’ve investigated human rights abuses, written and lobbied for better laws, and worked on the ground in crisis situations to get people basic things like food and water.

These varied experiences taught me one thing - change comes down to the choices of individuals. Whether they be politicians, soccer moms or business people, it has always been the choices of individuals (sometimes in chorus) that determine the outcome of a situation. I have spent much of my time focused on international poverty issues, but am equally interested in how I can make good choices in my daily life to have an impact. I have often wished that I had a list of ‘to-do’s’ curated by experts who did the research for me, that I could follow to have a positive (or at least not a negative) impact on the world. I have also longed to see the stories of amazingly deliberate people told to a wider audience.

Is this what the deliberateLIFE magazine does?

deliberateLIFE is a lifestyle publication built from the premise that there are busy people who care, and they will make a difference when given good information and practical choices. ‘Deliberate living’ is about recognizing the ripple effect that our lives have, and choosing to make thoughtful choices because of this reality. At the core of the magazine is the certainty that the choices we make matter in our own lives and the lives of many others, most of whom we may never see. We won’t try to convince readers to spend all day in a yoga studio, start an organic farm, or quit their day job to traverse the globe. It is our hope to inspire and challenge our readers with fun, practical ideas about making deliberate choices that positively impact our world.

So would you say that deliberateLIFE magazine is mostly educational?

No. deliberateLIFE is a lifestyle publication. It is true that we research products, places,and issues... to name some areas. But all of us are moved by stories. We capture the images, stories and sometimes live interviews with people who move us to action.

What was your inspiration behind the name of the magazine and what does your logo symbolize? 

When thinking of the name, I wanted to accurately convey the heart of the magazine. Deliberate means “done consciously and intentionally, to engage in long and careful consideration”. I believe in the benefits of being thoughtful about how we live our lives. We aren’t people seeking to be perfect, to somehow come to a point of knowing all the right things to do that would make us the perfect citizens, neighbors, parents, friends. We can’t be perfect but we can be thoughtful and deliberate about the choices that we make in our life.

The logo symbolizing what I hope this community will grow to be - interconnected, organic (the spokes are actually branches or twigs), and something that creates forward movement (like a wheel).

Thats amazing, tell us about your first issue?

The first issue is an introduction to the concept of deliberate living (as we see it) and to the magazine. In it readers will find our manifesto which talks about the world that we want to build, a statement of what “we the deliberate” believe. Articles cover how to determine what foods are in season, the end of time management, avoiding an ‘overstuffed’ life, and tips for getting hold of one's finances. Readers will also find articles about work. In this issue we look at the company GreenToys and how they are choosing to run their company. In each issue we will look at a global challenge and discuss it from a local and global perspective. In issue one we look at homelessness in the US, Jamaica and Kyrgyzstan. And for those with wanderlust souls, the travel section highlights Cape Town, South Africa. In the February/March issue readers will also find new sections: ‘Engage’ which will highlight ways for people to give back in-person, ‘Think’ is our review of books and movies, and our ‘Kids Corner’ has specific tips for parents. 

What was your biggest challenge and the biggest reward so far?

The reward has definitely been the response from readers around the world who have expressed their excitement about the magazine. Many have said that they’ve been looking for something like this for years. I created something I’d want to read, and their response affirms the need for a publication like this. The biggest challenge would definitely be the learning curve and time commitment. I don’t have a team of people helping me or a background in publishing (or app development for that matter). I decided to make this dream a reality and then had to teach myself how to do everything from app development and website coding, to design and layout. It’s been months of sleepless nights, but completely worth it. I am so excited to have something to share with with world.

It’s a digital magazine published 6 times a year and its for iPads, right , so how do people access it ? Do they have to install an App ?

That’s correct - deliberateLIFE is a magazine built specifically for tablets. At the moment it is only available on the iPad but we are looking to build for the Android market soon. If you have an iPad you can open the Newsstand app and look for it in the store, or you can open iTunes and download the app there (www.bit.ly/dLIFE). The deliberateLIFE app is free and each issue is $4.99. Folks can save 30% off the cover price by subscribing for a year -- 6 beautiful issues for the price of 5 cups of coffee? I think it’s worth it, but then again I’m biased. =)

Why did you choose to make it an online magazine and not print  ?

We chose the tablet format for three reasons - we want to reduce waste, be responsible with our finances, and build a global community of deliberate people. In the US alone, we throw away 2.5 million tons of magazines each year - that’s enough to fill 7 giant football stadiums with paper waste -- a YEAR! By publishing on a tablet we don’t need to feel bad about the size of our distribution - the more the merrier! This also allows us to produce the magazine with lower costs, and give a percentage of our profits to groups who are making a difference. And of course, tablets are sold around the world - deliberateLIFE has been download in 52 countries this month - it’s exciting to think about how we can start a global conversation about building a better tomorrow!

What is your favourite part of the magazine or a feature you are particularly excited about? 

I love creating something to share with others, and in return, I love hearing how people are applying the ideas in their daily life. One reader said that she and her fiance headed out to buy some direct trade coffee after reading the first issue. I am excited to see how the dL community grows, and how we can all share ideas about building a better tomorrow together.

Thanks for your time Fay and I wish you and your team of deliberators all the success.

So, thats Fay Johnson.
What are you waiting for, the app is free to download, check it out, I am sure you will be hooked.

You can also join the team , learn how .

*Disclaimer: This is not a paid review.

Ricotta Ras Malai

Ingredients:

For the patties:

Ricotta Cheese - 15 oz
1/4 C sugar

For the milk mixture:

4-5 C Milk
2-3 tbsp. sweetened condensed milk
1 tsp cardamom powder
1/4 C Sugar  or more to suit your taste
few strands of Saffron/Zafran
1/2 tsp Kewra Water/ rose water

Sliced Almonds / Pistachios for garnish


Method:

In a heavy bottom vessel , heat milk on medium low heat, stirring occasionally, till it thickens or reduces to half . Add sugar, cardamom powder,condensed milk and saffron.Cook for a few mins.  Turn off the heat, let it cool slightly , now add kewra water.  Let it cool completely and refrigerate till ready to use. 

Preheat the oven at 350 degrees F.In a mixing bowl, whisk together the ingredients for patties ,ricotta cheese and sugar.  Mix well. Grease a 8X8 glass baking dish, pour the ricotta cheese mixture and bake for 25 - 30 minutes or until ricotta cheese looks pale yellow and has turned slightly golden at the edges. A way to test if ricotta is ready to take out of the oven , would be to insert a toothpick and see if it comes out clean. Let it cool completely.Now with a round cookie cutter, cut small round patties, you could also cut squares if you like.

Arrange the baked ricotta rounds in the serving dish, pour the cooled milk mixture and refrigerate for at least half an hour. Serve chilled.

Enjoy !

Notes:

• You could make the milk mixture and the ricotta rounds at least 3 days in advance. Remember to store them separately.
• Mix them the day you would like to serve them, so they don't be too soggy or break apart.
• You could also use half and half or evaporated milk or even add some heavy cream for added richness.
• I used a glass baking dish, but you could use any, the baking time may vary in that case
• Also if you want you patties thinner use a bigger baking dish, baking time may vary if you do.
• Adjust the quantity of sugar and flavoring to suit your taste, you dont have to add the exact amount mentioned in the recipe, you could  make it more sweeter, use less /more of cardamom or kewra

Sending it to Jagrutis, Grand Festive Feasts event.

Coming Up

Most easy and delicious ras malai, coming right up ...

Date and Grape Chutney

This is a Sanjeev Kapoor recipe, which I tried and liked, the only change I would make to the recipe next time, is chop the grapes instead of cooking them whole. Its a nice change from your regular tamarind date chutney and goes well with vegetarian or non vegetarian kababs.

Ingredients :

               

25- 30 seedless Grapes,, chopped
10-11 Medjool dates,deseeded and chopped, you can adjust the quantity to suit your taste
1/2 tsp. Cumin seeds
1 tsp. Red chilli powder
Raisins
Salt to taste
Jaggery (gur),grated 1/4 cup

Method :

Dry roast cumin seeds, cool and powder. Cook together grapes and dates along with few drops of water till the grapes are completely mashed. Add red chilli powder and roasted cumin powder, raisins and cook for five minutes. Add salt and jaggery and mix well till the jaggery is completely dissolved and well blended. Serve at room temperature.

I followed the recipe as is and made no creative changes, turned out good. Definitely good for a break from the good ol tamarind and date chutney.

As dates are considered a power food I am sending this to Jagrutis Super Foods Super Power event 

My Eid Feast

It seems like yesterday when we welcomed Ramadan.

Now its hard to believe that half of it is almost over, as the days are flying Eid (Eid-ul- Fitr) is coming closer.

Like Islam itself , Eid takes various colors from various cultures and its always interesting to know how people all around the world celeberate it and what their traditions are.

What better way to find out than invite all of you, my blogger friends, to share your celeberation, stories, feasts with me .

Announcing the event "My Eid Feast". This is how it works :

You can post about how you celeberated Eid, what you cooked, how you prepped, what are your eid traditions, etc.

Also you can click your Eid spread and just submit the pic.

So what if you dont celeberate Eid ? may be you went to an eid party or have a friend or neighbour who celeberates it, I would love to hear from you too!

Please link your entries below using the linky tool, I know its too early for this post but I just thought of giving you a heads up .

Use of logo will be highly appreciated , as it helps to spread the word.

So as you get yourself ready for Eid dont forget to keep your cameras handy :)

I look forward to your Eid Feast...:)

Aash

Aash is made daily for iftaar during the month of Ramadan, the following recipe is shared by my mother-in-law, who taught me how to make it.

Ingredients:

1 tbsp. Ghee
a small piece Cinnamon
2 Cardamoms
1 tbsp. moong dal
1 tbsp. Kheema(optional)
1 tsp Ginger Garlic Paste
1 tbsp. Cilantro
1 tbsp. Mint
11/2 tbsp.Coarsely Ground Rice
4 C water, or more.

Method:

Heat ghee, add cinnamon, cardamom and kheema,cook for some time now add moong dal, add ginger garlic paste and fry for few seconds, add water , cilantro and mint and salt. Let the water boil , now add rice powder and cook till rice is cooked.

You could also use stock instead of water

Sending it to Ramadan Friendly Recipes @ the halal foodie blog and Lubnas Joy from Fasting to Feasting 

Zeera Methi Powder

Zeera methi powder is a flavorful addition to any curry. Adding a tbsp. or two of the mix to dal makes it more flavorful and aromatic, while the powder is added to kadhis, coconut currys etc.

Ingredients:

1/2 C Zeera,
1/4 C Fenugreek seeds,
1 tbsp. Tuvar dal,
1 tbsp. rice,
7- 10 curry leaves.

Method:

Dry roast each ingredient separately and mix. Slightly crush the curry leaves to release flavors.This makes the mix.

Let the mix cool and grind it in a coffee grinder to make the powder. Store in airtight container. It has a very good shelf life and does not go bad.

Sending this to Jagrutis Grind Your Cooking Masala event.

Ramadan Friendly Recipes

Join in the event at "the halal foodie" blog , for details click here. Hope to see you there :) 

Avocado and Chicken Rolls

I love avocados for their subtle buttery taste and goodness. I add them to rotis, dosas, salads, wanna try Cham's avocado cake recipe I am even thinking of trying a mithai with it ...cant have enough.

Do you love avocados? Then you will love the new Avocados From Mexico recipe website "Recipes From Avocado Lovers", where you can submit your favorite avocado recipes and share you avocado love with with other foodies like you.

This recipe is an amazing appetiser, the original recipe is from Guy Fieri , I have tweaked it to my taste. One thing I have realised is Avocados go great with chicken, try them together.

Ingredietns:

2 tablespoons canola oil

1/2 cup finely minced red onion

2 tablespoons minced ginger

1 tablespoon minced garlic

1/4 cup finely chopped celery

2 cups chopped chicken breast

1/4 cup soy sauce

1 cup julienned green cabbage

1/2 cup shredded carrots

4 cups canola oil, for frying,

12 egg roll wrappers

2 avocados, sliced into 24 pieces

1 egg mixed with 1 tablespoon milk

Jarred sweet chili sauce, for dipping

Method:

In a saute pan over high heat, add canola oil. Saute red onions until translucent. Add ginger, garlic, celery, chicken, and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Cool mixture.

In large bowl combine cabbage, carrots and chicken mixture.

In medium saucepan, heat canola oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed.

To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners over the mixture, making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper, and seal the final edge with egg wash.

Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack.

*This sponsorship is brought to you by Recipes from Avocados From Mexico who we have partnered with for this promotion.

Ciabatta Halwa

Though I am not a dessert person, Bread ka halwa is one dessert I can never pass. I have loved it since childhood and it still remains my favourite halwa.

There are many ways Bread is enjoyed in form of halwa. Like the Double ka meetha, where its sliced and fried and soaked in cream mixture keeping the slices intact, or as halwa where its sliced and fried but cooked with the cream/milk mixture (looks like the halwa I have made today ) and also where the stale bread is made into fine crumbs by grinding in food processor and then made just like Sooji ka Halwa, except you use powdered bread instead of sooji.

To make a good halwa with bread, its important that the bread is somewhat stale. Back at home if we did not have stale bread, I remember my mom would let the fresh bread dry out on old newspapers.

So I thought Ciabatta would be perfect for the halwa, as it really dries out when stale. I pounded the bread using a pestle, but you dont have too, you can grind it in food processor, it tastes even better that way I think.

Ingredients:

1/2 C ghee

2 1/2 C coarse bread crumbs

1" cinnamon

1 1/2 C milk

3/4 C sugar

pinch saffron

1/2 tbsp. elaichi pdr/ cardamom pdr

1/4 C sliced almonds

1 1/2 tsp Kewda extract

Method:

Pound or chop stale Ciabatta into coarse crumbs.Heat ghee , add the cinnamon and bread crumbs and roast till golden.

Add milk, saffron, and cardamom pdr and cook till the milk is absorbed. Then add sugar and cook for few more minutes

Remove from heat add the Kewda extract and mix well.I like it best while its warm

Enjoy !

Tips:

Use the measurements of the ingredients as a guide, the quantity of ghee, milk and sugar will depend on how dry/stale the bread is.

P.S. Check out my other blog "the halal foodie " , subscribe and follow to keep in touch. I look forward to see you there :)

Eggless Custard Powder Cupcakes

Few days back I came across this recipe on Easy Crafts and wanted to try it. So when my son asked for a cake I knew exactly what I was gonna bake.
After looking up for more similar recipes, I decided to go with this one made by Nithya of 4th sense cooking. I followed the recipe closely, the only difference is I baked my cupcakes at 375F for about 15 mins.

I tried an eggless cake recipe for the first time and I did not miss the eggs at all, infact I forgot to cream the sugar with the butter and added it to the flour mixture, the cakes still turned out to be super moist, but my muffin tops were dry, I guess I should have baked them at a lower temperature or for less time.

(Recipe by Nithya of 4th Sense Cooking)

Ingredients:

11/2 C All purpose flour(maida)
3/4 C Custard powder(vanilla flavor) 
3/4 C powdered sugar 
2 1/4 tsp. baking powder 
3/4 C butter, at room temperature
1 C Milk


Method:

Sift maida, custard powder and baking powder together.

In a bowl, beat butter and sugar until creamy. Add the sifted flours to the butter sugar mixture and mix well. Add the milk gradually and beat slowly until everything comes together.

Preheat oven to 375°F . Line the muffin tray with liners.

Fill muffin cups with batter up to 3/4th and bake it for 15-20 mins at 375°F or 190°C. 

Check if cooked by inserting a skewer in the center. Once done, allow it to cool on a wire rack for a while.

Sending this to Srivallis Kids Delight - Easy to make Snacks under 30 mins. event hosted by Rujuta

P.S. Check out my other blog "the halal foodie " ,  subscribe and follow to keep in touch. I look forward to see you there :)

Dahi Ki Kadhi Aur Badey./ Yogurt Gravy with fritters

Dahi ki kadhi is a traditional south indian recipe. This recipe is shared by my mother in law , its a perfect recipe for a light summer lunch and is equally quick and easy.

Ingredients:

For Kadhi:

1 med. Onion, finely chopped
2 C Yogurt
2 med. tomatoes, coarsely ground
2 green chillies, finely chopped
1/2 C cilantro, finely chopped
1 tsp chilli pdr, or to taste
1/2 tsp. turmeric pdr
a pinch garam masala pdr
1 tsp. zeera - methi pdr
2 tbsp. chana dal paste
1 tsp tamarind paste
salt to taste.

Tempering:

Oil
1/2 onion sliced
1 tsp. mustard seeds
5-6 curry leaves
1 dried red chilli (optional)

Method:

Add the first nine ingredients for the kadhi in a dish , add water to cover the ingredients and cook until the onions are tomatoes are cooked . Then add the chana dal paste and stir well. Add salt, cook for a few mins. Add 1tsp. tamarind paste.

Heat Oil, add onions, mustard seeds, curry leaves and dried red chili , let the mustard splutter and then pour it over the kadhi.  Serve with rice and bade (recipe below).

For the Bade:

Ingredients:

1 C chana dal, soaked for 2 hrs and ground coarsely (use 2 tbsp. for kadhi)
1 onion, finely chopped
2 green chillies, chopped
handful cilantro, finely chopped
1 C dill/ spinach , chopped
salt to taste
1/2 tsp chili pdr, or to taste
1//4 tsp. turmeric
a pinch baking soda
1 tsp zeera methi pdr
a pinch garam masala pdr

Method:

Combine all the ingredients and deep fry.

P.S. Check out my other blog "the halal foodie " ,  subscribe and follow to keep in touch. I look forward to see you there :)

Naan Chips

I love chips and dips.  I make it almost everytime I host someone or also for a quick evening snack. Though its easy to buy Pita chips, its much easier to make them at home besides you can flavor them any which way you want and come up with any variation. Like this time I made Naan Chips.

After every party, I always have leftover Naan, if not much atleast some, but I do. So I come up with different ways of reusing them. Like this Pizza. Last time I made these chips, they came out perfect.I love them best when they are still warm , with a creamy dip or even guacamole. They do have excellent shelf life though and can be made ahead of time , which makes it ideal for parties.

Ingredients:

Roghani Naan , sliced into wedges

dried oregano (or any dried herb or spice u like)

salt (I used kosher salt)

black pepper powder (I used freshly ground )

extra virgin olive oil.(evoo)

Directions:

Preheat the oven to 400 F.

Put the naan wedges in a large bowl, pour some evoo, sprinkle salt, pepper and oregano . Toss with your hand so the wedges are slightly coated with the oil and spices. Spread on a baking sheet and bake for 8 to 10 mins or until slightly browned. Remove from oven and let the cool slightly.

I am sending this to Ayeshas Anyone Can Cook event. , Naynas Lets Cook Speedy Snacks event and Vardhinis Bake Fest #5 hosted by Kalyani.
 
I have a special announcement, 10 days and two posts later I finally get to introduce my other blog "the halal foodie " on Lazzat..

I hope you welcome it with the same love and support, so check it out, dont forget to subscribe and follow. I look forward to see you there :)

Thank You for the ones who already did.