Punjabi Lassi

Its usual lassi with richness of cream and flavor of  ruafza...

Ingredients

Yogurt  500g 
Cream  50g 
Sugar  1 tsp 
Ice cubes  100g 

Method 

Mix yogurt, ice cubes, sugar in a vessel and blend to a fine paste. 
In a tall glass, add 1 tsp ruafza, the above yogurt mix, sprinkle rose essence and chill it. 
Serve with cream on it. 


by faiza anjum


www.faizafoods.blogspot.com

Pomegranate juice

Pomegranate is a fruit Which is my all time favorite and its not only delicious but also full of vital minerals and vitamins,Its very refereshing too.As its summer we always need refreshers so this the best one.

Ingredients

Pomegranate  2 small sized

Lemon juice  2 tsp

Honey  1 tsp

Water  1/4 cup

Method

Peel off the skin and blend the fruit along with honey and lemon juice.

Add water and filter it.

chill it and enjoy the juice.

My Tips

Lemon juice helps to reduce the bitterness of the seeds.

Adjust water according to the thickness of the juice

by faiza anjum

www.faizafoods.blogspot.com

Watermelon Juice

Watermelon  is my favorite fruit of summer :)


It quenches thirst, re-hydrates and full with goodness of health...

Ingredients

Watermelon  1 cup chopped roughly and chilled

Sugar / Honey  1 tsp

Lemon juice  1 tbsp

Salt - a pinch

Method

Cut the watermelon, deseed it. Take out the red pulpy layer and chop it roughly into pieces. Discard the outer white layer.

In a mixer add sugar and lemon juice and blend it along with watermelon. Refrigerate for a while and serve chilled. Do not add water as watermelon itself has water content in it.

Best when served chilled.Enjoy the easy yummy summer drink.

My Tips

You can replace sugar with honey.but I completely avoided sugar as water melon itself is sweet.

I refrigerated the watermelons so didnt add icecubes.

Adding salt or black salt gives a nice punch.

Have the juice fresh, after blending do not let it  for more time the freshness and taste will not be good.

And finally you can also add watermelon balls in juice it looks great and lovely.

by faiza anjum

www.faizafoods.blogspot.com

Lemon And Mint Cooler

After a hot day out just something simple to do and refresh...




Ingredients

Mint leaves - a handful(or as required)
Lemon juice - of 2 lemons
Sugar - 4 tsp
Ice-cold water - 2 cups

Method

In a blender,add the mint leaves and run it for a few seconds.

Add the lime juice,sugar and water and blend again for a minute.

Sieve through a strainer.

Serve chilled.


by faiza anjum


www.faizafoods.blogspot.com

Mint Lassi

Mint lassi is one of  my favorite drink to beat the heat...


Very refreshing and hydrating health drink with goodness of curd, coolness 
of mint, flavors of rose and richness of cream...

Ingredients 

Unsour Curd  4 cups
Cream  50 gms
Sugar  1/4 cup
Rose essence  1 spoon (optional
Ice cubes  12 nos
Mint leaves  1/4 cup crushed
Salt  a pinch

Method

In a blender (a hand blender is better) add yogurt, sugar, salt and 6 ice cubes and blend well till bubbles appear on top. 

Take a tall glass and pour the mixture to it. Add a few of the crushed mint leaves on top of it and add a spoon of the Cream to it.

Serve with a spoon of cream and mint leaves  on top.

by faiza anjum

www.faizafoods.blogspot.com

Fish With Drumstick...

In India fish is cooked in many ways but one thing is common in Indian cuisine flavours of fish are dominated by the spices

Now I am sharing with you a south Indian style of cooking fish, slightly a Kerala style. Straight from my kitchen to you all.

Preparation time; 20 min 
Cooking time; 10 min

Ingredients (serving 8)

Fish (Bengal crap) 1 kilogram
Drumsticks 3-4 no's

Onion’s 3-4 no’s

Oil 4 tbsp

Lemon juice of ½ lemon

Ginger & garlic paste 2tbsp

Thick coconut milk 1cup

Salt as per taste

Red chilli power  1 ½tsp

Turmeric power ¼ tsp

Green chilies 3-4 no’s

Roasted cumin (zeera)powder ½ tsp

Coriander & fresh fenugreek ½ a bunch

Fish marination

Clean fish and cut it into medium sized slices.

Apply 1/2 lemon juice & ½ tsp salt to fish pieces, keep it a side.


Procedure

Fry finely sliced onions to golden brown in a tbsp of oil, after  it got normal temperature make it into a paste.

Wash the marinated fish just once gently  and the onion paste to it.(u can also do it without washing fish).

Add ginger garlic paste, red chille powder,termiric ,salt, roasted cumin powder(zeera),green chilles,coriander & fresh fenugreek(methi)too.

Then mix well but gently and add thick coconut milk and 3tbsp of oil.

Finally settle the fish pieces nicely and add ¼ cup of water; cover it with lid.

Keep it on high flames until its bubbling then simmer it for5 min.

Garnish

Garnish it with fresh coriander, mint, fresh fenugreek leaves and finely chopped green chillies just for a look...

Best served with plain rice...


by faiza anjum 


www.faizafoods.blogspot.com

The Benefits of Fenugreek

Al-Qasim bin Abdur-Rahmaan narrated that God’s Messenger (pbuh) said, “Mix fenugreek in your medicines.” Some herbal therapists (Hakims) have said, “If people knew the benefits of fenugreek, they would pay its weight in gold.”

Fenugreek is a green herb with a hot, spicy flavour traditionally used in South Asian cooking.

It is particularly beneficial for cold, wet illnesses like common colds, flu and bronchitis as it can help clear congested phlegm and soothe a sore throat.

A teaspoon of fenugreek seeds can be soaked in a cup of hot water for 5 minutes and then this mixture can be drunk to gain the above benefits insha’Allah.

Fenugreek can also be used to relieve an upset stomach, it can be used as an aphrodisiac and it also helps constipation, helps reduce cholesterol levels in the blood, lowers blood sugar levels, relieves water/urine retention and it also is particularly beneficial for women as it stimulates menstrual flow and balances female hormones, assists in childbirth by stimulating uterine contractions during labour and increases breast milk for breastfeeding women. Pregnant women should always consult their doctor before self-medicating with fenugreek or other herbal remedies.

  

Fenugreek for medicinal use can come in a number of different forms, young fresh leaves, dried leaves, seeds, essential oil or powdered in capsule form Indian/Pakistani grocery stores or on the Internet.

Fenugreek can be grown for its mildly spicy leaves and shoots,by soaking the seed in water for about 30 minutes and then planting it into the ground or into a window box in a bright sunny spot on the windowsill.

Young leaves can be cut and used as a garnish, in fenugreek tea, pakoras, curries, in breads or in stews and casseroles.

Fenugreek ( hulbah ) it is reported that Prophet Muhammad (s.a.w.) once said"If my people knew what there is in Fenugreek, they would have bought and paid it weight in gold." 

Fenugreek seeds are also known for their anti-diabetic property. They are also considered excellent to treat arthritis and to reduce blood cholesterol.

They also increase breast milk production in breastfeeding mothers.

Fenugreek contains natural expectorant properties and is considered ideal for treating sinus and lung congestion.

It also helps in loosening and removing excess mucus and phlegm. The mucilage content of the seeds help to cure external boils, burns and ulcers.


There are many benefits of Fenugreek so include it in your diet..


For correct benefits use in a proper way...


by faiza anjum


www.faizafoods.blogspot.com

Green Peas And Mint Soup

Peas flaunt twice the protein of most vegetables, so they're the ideal substitute for fattier protein fare, providing an excellent strategy for controlling your fat intake.

Green Peas & Mint Soup is best enjoyed during winters and is quite healthy.I love this combination hope you too will enjoy it.

Cooking time 35 min

Ingredients(servings 4)

6 cups Water 

3 Garlic Cloves (minced)
450 gm Fresh Peas (boiled)
1 cup Fresh Mint (chopped)
1 small Onion (chopped)
1 tbsp Olive Oil 

1 tbsp Fennel Seeds Powder (roasted) - optional
2 tbsp Fresh Cream (garnishing)
Ground Black Pepper (to taste)
Salt (to taste)

How to make Green Peas & Mint Soup Take a large saucepan and moderately heat the olive oil. Now, add onions and garlic and cook it until it becomes soft. It will take approximately 7 to 10 minutes. Stir it continuously, so that it does not stick to the saucepan. Then mix in the fennel powder and stir again. Add chopped mint, peas and water to the saucepan and bring it to boil. After boiling, reduce the heat to simmer mode and cook for 15 minutes. Now, let it cool a little. Using a blender, make a puree of the soup in batches and bring it to boil again. Add salt and black pepper to it and garnish it with mint and fresh cream. Serve hot with brown breads... by Faiza Anjum www.faizafoods.blogspot.com

Strawberry Delight

Tasty strawberries milkshake with goodness of milk & yogurt.As berries are known for vitamins and anti oxidants;milk and yogurt is full with protein,so enjoy this delicious healthy milkshake... straight from my garden to you all...


Ingredients(serving 1)


Fresh strawberries 1cup.
Low fat yogurt 1 cup
milk 1/2 cup

Strawberry syrup 10 ml.

Vanilla essence 1tsp. 

How to make

Mix all the ingredients one after another in a food processor .
serve this delight with fresh strawberries...
enjoy when chill..

by faiza anjum 



www.faizafoods.blogspot.com

Wonderful Nuts Milk Shake

All Nuts Shake is a very energetic and heavy shake.It's best for break fast and perfect for winters too.Hope you enjoy all the goodness of fruits & nuts.. 

cooking time 25 min

All nut milk shake...

Ingredients(5 servings)

50gms almonds 

5 pista’s

3 de seeded dates

½ lit bolied & cooled milk

3 walnuts

¼ tbsp cardamom powder

2tbsp sugar

How to make 

Peel off the skin of almonds.

Grind together almonds,pista,walnuts,dates & sugar with little milk to form a paste.

Mix this paste with milk,add a little cardamom powder for flavour.

Serve it cool.

By faizaalnoor

www.facebook.com/faizaalnoor

Berries dipped in bananas

Berries are rich in anti-oxidants and vitamins, which help to boast our immunity, preserve vision and slow down ageing.It's good to taste and better for health....

  

Ingredients (servings 2)

Blue berries/strawberries 150g.

Bananas 2 no’s.

Oats 50g.

Yoghurt 250g.

Semi skimmed milk 300ml.

Honey 2tbsp.

Poppy seeds 1 tbsp.

Few berries to garnish

 

How to make

Blend all the berries into purée, pour it into a bowl & keep aside.

Rinse the blender clean.

Then chop the bananas into chunks.

Add bananas to a blender with rest of the ingredients and blend them until smooth.

Serving

Pour bananas mixture into two large glasses and top it with spoonful of berries purée again add banana’s mixture, continue both alternatively until glass are full.

Finally add few fresh berries over to serve..

by faiza Anjum.

www.faizafoods.blogspot.com

Minced Lamb Soup

minced lamb soup is delicious soup with richness of  minced lamb & vegetables.As its the combination of both veg & non veg it has complete nutrition values.Insha'Allah you will enjoy every sip.

Ingredients(5 servings)

Minced Lamb Soup

475 gms of minced lamb

2 carrots, scraped & cut into small cubes
a handful of green beans, cut into diamonds
2 medium sized potatoes, peeled & cut into small cubes
1/2 a red pepper, de seeded & chopped into medium sized pieces
1 large onion, finely chopped
3-4 pods of garlic , crushed
2 bay leaves
1 tbsp tomato puree
2 tbsp plain flour
3 tbsp Worcestershire sauce
3 stock cubes, diluted in 31/2 glasses of hot water
2 Cup cooked rice
a pinch or more of chilli powder(optional)
salt and a generous helping of freshly ground pepper

Procedure

Place the mince, carrots, beans, potatoes, onion and garlic in a slightly heated pan & fry for 10 minutes or till the juices begin to flow.

Blend in the flour ,tomato puree and the Worcestershire sauce.

Gradually stir in the stock.

Season with salt and pepper.

Add the bay leaves and simmer for 15-20 minutes or till the vegetables are done.

Stir in the rice, and simmer for another 5-6 minutes.

Remove from heat and serve immediately.

This stew tastes the best if served immediately, for it tends to thicken on cooling. Add a little water, or even better, a little stock, if reheating it.

It is a very hearty and filling dish… a dish which can be immensely enjoy, especially on a chilly night.

serve hot with bread..

By faizaalnoor




www.faizafoods.blogspot.com

Carrot and Ginger Soup

Carrot and Ginger Soup brightens a winter's day but is also perfect in the lighter months. It is packed with healthy fresh, carrots and warming, tingling spices of ginger and a light sprinkling of curry powder which gives it a slight kick.

This soup freezes well, so make a large batch. The carrots give the soup a lovely sweetness, so everyone will like it. It is quite a filling soup, so you could serve it for lunch as a snack meal with cheese and fruit afterwards.

Carrot and Ginger Soup

Ingredients

700g carrots, peeled and chopped

2 medium onions, peeled and roughly chopped

1 clove garlic, peeled and crushed

3 tbsp extra virgin olive oil

1 tsp powdered ginger

1 tsp medium curry powder

1.6 liters chicken or vegetable stock

Sea salt and black pepper

Rind of 1 lemon, finely shredded

LEMON CREAM

200g creme fraiche

Grated rind of 1 lemon

2 tsp fresh parsley, chopped

2 tsp chives, chopped

Preparation

 Heat the olive oil in a saucepan and add the onions and carrots, cook for several minutes stirring from time to time. Do not brown the vegetables.

Then add the garlic, ginger and curry powder and cook for a minute.

  Add the stock and lemon strips to the pan, half cover the pan with its lid, and

simmer gently for 20 minutes until the carrots are tender

Cool slightly, then liquidize the soup until smooth.

 Taste and season with sea salt and black pepper

Reheat to server.

add a spoon of cream  middle of each bowl of soup, garnish with parsley if

you wish. Serve with wholemeal crusty bread.

by Faiza Anjum 

www.faizafoods.blogspot.com