April 2016 – benazir's blog

April 30, 2016September 13, 2023

Eggplant Tagine

I had some chermoula left after I made those fried sardines and the crab cakes and I found out this chermoula tastes fantastic on eggplant. When I added some preserved lemon in the mix it was like, Oh wow I love this!!!!!!! My taste buds was very happy. I love it and so does Mr. … Continue reading Eggplant Tagine

April 30, 2016October 24, 2021

Sardines Fried In Chermoula Batter With Morccan Style Crab Cakes

Ok I have completely changed one recipe that I looked up and it was one of my pins on Pinterest again. I am tying to come up with new Ideas and those pins are a motivator. First I added my dried ingredients. I added 5 pinches of all purpose unbleached flour and 2 pinches of … Continue reading Sardines Fried In Chermoula Batter With Morccan Style Crab Cakes

April 30, 2016February 14, 2021

Kheer And The Many Ways To Make It

Mr. Riaz Is a kheer lover just even more so then the average Indian and Pakistani. He bothers me to make it all of the time. It is something he never tires of just like I never tire of fish. This is a very much loved desert by many. Kheer is rice pudding and I … Continue reading Kheer And The Many Ways To Make It

April 30, 2016November 2, 2021

Chermoula

I learned how to make this from visiting differnt sites and my various pins in Pinterest. Actually however I have my own addaptation of the chermoula recipe. This is used for any dish that is made with seafood. I found out last night it is even tasty with eggplant as well. I added 1 pinch … Continue reading Chermoula

April 30, 2016June 16, 2017

Couscous (Moroccan Pasta)

Every time I want a dish that is of North African origin like a nice tagine, this is what I eat it with. I love this so much like I like rice. This is cooked in the steem which is the best method to make this dish. It is never boiled. I filled the tea … Continue reading Couscous (Moroccan Pasta)

April 28, 2016July 11, 2021

Ewa Agoyin

Before anyone starts harping about the way I did my sauce please bare in mind that I have my way of doing things and what may work for you may not work for me and vice versa. There is a saying called too many cooks in the kitchen spoil the broth and I let Mr. … Continue reading Ewa Agoyin

April 28, 2016October 19, 2021

Chickpeas With Carrots And Yucca

I know I better do another vegan dish because I do not want to disapoint anyone. This truely is a wonderful dish and Mr. Riaz stopped fussing to clean his plate. I also love Puerto Rican food and that too is a well known fact. This is something I used to make a real long … Continue reading Chickpeas With Carrots And Yucca

April 28, 2016July 31, 2025

Varan

I washed and soaked overnight 4 handuls of toor dal. In a pressure cooker I added 1 cookingspoon full of olive oil, 1 pinch each of hing, cumin and fenugreek seeeds. I added 3 curry leaves, 1 small onion or shallot cut in to half moon slices and cooked them until they turned brown. I … Continue reading Varan

April 27, 2016January 20, 2022

Green Ayamase With Shredded Chicken And Quail Or Chicken Eggs

Multi Color Ayamase, Designer Stew Please refer to the link above if you are going to make green ayamase on how to precook your protein of choice. This dish was born out of an uh oh in the kitchen and ok I am not panicked and nothing burned. What I did instead of baking the … Continue reading Green Ayamase With Shredded Chicken And Quail Or Chicken Eggs

April 27, 2016October 17, 2021

Multi Color Ayamase, Designer Stew

I am calling this multi color ayamase, desiner stew for a reason. At first when I think of the differnt colors I start thinking of Yusef (Allah Salam) as we Muslims call him, Joseph is what Jews and Christans call him. His father loved him very much and made him a coat that had many … Continue reading Multi Color Ayamase, Designer Stew