Guest Post: Asiya of Chocolate And Chillies

Hey hey hey! Look at who we have here today! It’s my homegirl Asiya who blogs over at my favorite (Asi, it’s favOrite, not favOUite 😉 ) space on the internet, Chocolate and Chillies!  Not only is she a co-host with me and Sarah for Eid Eats 2016, but she is one of my closest friends and confidantes.  She holds a special place in my heart, and I am so grateful and blessed for her friendship.

You know those cartoons where there’s an angel on our right shoulder and a devil on the left?  Well Asiya is the angel on my right shoulder, giving suggestions on where to cut fat in recipes, or where we can swap wheat flour in for all-purpose flour.  My foodie desires are like the devil on your left shoulder, whispering things like, “more butter baby!”

Well, since it’s Ramadan and the Shayateen are chained up, I’ll hand it over to our Angel Asiya, and she can share the healthy and delicious yummies that she’s been up to 😉

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Ramadan Mubarak!  I hope everyone’s fasts are going well and we are all making the most of this blessed month.  I’m very excited to be guest posting on Henna’s fabulous blog!  Henna and I have been good friends for a few years now. Over these years, Henna has become one my closest friends.  She is someone you can go to for advice or for just a “Hey Girlfriend!!!!”  It’s amazing how the internet connects people who otherwise would never have met.  Not only is Henna a wonderful friend…but she is also a great cook!  Her blog is full of delicious recipes.  Our family has lately been enjoying her Cajun Chicken Pasta.  It has been a big hit!  Her recipe for Chicken Keema has been a life saver on many occasions when I’ve needed something quick to whip up or if I have run out of adrak laysan (ginger garlic paste).  Bolani is one of my favourites and Henna’s recipe was delish!

Now for the recipe I am sharing with you today!  I find in Ramadan it can be hard to keep a balanced diet, especially with these long fasts.  Also, with our traditional South Asian diet, we tend to indulge in a lot of deep fried goodness.  So today I am sharing a recipe the helps to balance out all those unhealthy iftaris.  It’s a one pot meal and super quick to make which is a great help during Ramadan.  You can have it on its own or pair it with some grilled chicken or fish.  Leftovers also make a great suhoor!  For a change you can have leftovers wrapped in a tortilla topped with some sour cream, salsa and guacamole.

Thank you Henna for sharing your space with me and for letting me guest post on your blog!

 

One Pan Mexican Quinoa

 

One Pan Mexican Quinoa 

Adapted from Damn Delicious

1 tbsp canola oil

2 garlic cloves, minced or pressed

1 green chilli, minced

1 cup quinoa

1 cup water

1 19 oz tin black beans, drained and rinsed

2 tomatoes, diced

1 cup frozen corn

1 tsp chilli powder

1/2 tsp cumin powder

salt and freshly ground black pepper to taste

2 tbsp lemon juice

2 tbsp minced cilantro

Over medium-high heat, heat the oil in a large skillet.  Add garlic and green chilli.  Cook until fragrant, approximately 1 minute.  Add quinoa, water, black beans, tomato, corn, chilli powder, cumin powder, salt and pepper.  Bring to a boil.  Cover and reduce heat.  Cook until quinoa is cooked, about 15-20 minutes.  Mix in lemon juice and cilantro.  Enjoy!

Guest Post: Faaiza of Modest Munchies

Today we have my very close friend Faaiza, who blogs over at Modest Munchies, sharing Iftar (break-fast meal) with us!  Before we get to the delicious recipe, let me tell you a little bit about Faaiza. She is based out of Australia, and her blog features delicious recipes, reviews, and even awesome Islamic based crafts for kids! She’s a total creative at heart, and her work shows just that.  Also, Faaiza along with Amnah of Little Life of Mine have just released their new app Muslimify! It’s a photo editing app that can be used to give your photos some flair using Islamic themed editing tools.  It’s a very fun and user-friendly app, and I would encourage everyone to take a look at it! Below is a photo I edited using the Muslimify app; it’s a photo of some string lights I have hanging, and I added a filter and that cute Ramadan Mubarak “sticker” (is that what they’re called?)! Totes adorbs, right? 🙂

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Salaam All and a happy Ramadan to you all. I’m so glad to be here on Henna’s blog today. It’s been a long time coming, and I already feel at home. I’ve had the honour of having Henna over on my blog and and even hosted a virtual baby shower in her honour. Ahh, the joys of the internet. Some of the biggest joys is being able to reach out to so many people and of course making new friends, like Henna. If there was an internet version of a BFF Henna would be mine, hands down!

I was recently featured in a Buzzfeed Community Roundup for Healthy Iftar ideas. The round up included my pasta and bean salad as well as these baked chicken tenders from I Knead to Eat. After going through the list with Mr. Munchies I knew this would be one I would have to try, Mr Munchies loves fried chicken and a healthier baked version sounded like a good idea.

Sunday rolled around and I couldn’t decide what to make for Iftar, when I remembered those baked tenders. I quickly ran to the grocery store and grabbed some corn flakes as well as some chicken from the butcher. I set to work and prepped everything ready for the oven. Between running to the grocery and coming back to prep the chicken I had lost track of time and it was getting too close to Iftar. I decided frying them would be the best option with the time I had left. We usually try to be healthy in Ramadan, but it was Sunday and who can resist ‘fried’ chicken right? They were served with chilli mayo, the perfect accompaniment.

Here’s my adapted version below:

Crispy Cornflake Fried Chicken

Crispy Cornflake Fried Chicken

 

500g chicken breast

1 tsp crushed garlic

2 teaspoon paprika

1/2 tsp fresh ground black pepper

1 1/2 teaspoon dried onion powder

1 teaspoon garlic powder

1 teaspoon salt

2 cups flour

6 cups corn flakes + 1/2 cup

2 eggs

Oil for frying

 

Chilli mayo

1/3 cup mayo with 2 teaspoons of your favourite chilli sauce mixed in

 

Wash and clean your chicken breasts. Slit each piece lengthways along the middle. Place a piece of baking paper on the chicken. With a kitchen mallet (or rolling pin) pound the pieces so they’re an even thickness. Cut these pieces into even sizes, about the size of chicken tenders. Place the chicken in a bowl and mix in the garlic Set the chicken aside while you prepare the rest of the ingredients. In a food processor blend the 6 cups of corn flakes, paprika, garlic powder, onion powder, salt and pepper. Pour this into a bowl. Crush the remaining half cup with your hands and mix it into the crushed cornflake mixture. This creates chunkier bits for added crunch. Place th flour in a shallow bowl. Crack the eggs into a bowl and beat them well. Set up your bowls in order of flour, egg, cornflakes mix. Dunk your chicken in flour and dust off excess. Drop your floured pieces in the egg, coat it well then let the excess drain off before dropping into the corn flake mix. Coat the egged pieces well in the corn flour mix and set aside.

Once you’ve finished all the crumbing. Place a pot of oil on a medium to high heat. Once your oil is hot place in a few pieces of chicken at a time (this will depend on the size of pot you use, and the amount of oil inside, do not overcrowd the pot). Fry for a few minutes until the pieces reach a golden brown.  Cut through thicker pieces to ensure they are cooked through, they should look white inside with no hint of pink. Alternatively you could place the chicken on a tray in a pre heated oven of 200c and bake for 20 mins, turning after 10 minutes of baking. Again, cut through thicker pieces to ensure they are cooked through.

Serve with chilli mayo. Yum!

Guest Post: Sarah of Flour & Spice

This Ramadan we’re having a handful of some of the interwebs (and mine) favorite bloggers share some yummies. We’re starting this party off with Sarah of Flour & Spice, and she is sharing something that is sure to be a hit with everyone!

Some background first- Sarah and I “met” a few years ago, and since then she has become a very close friend. She is my foodie spirit animal. She’s become one of those friends that you turn to for advice or just a good catch-up session. She recently revamped her site, and taking a quick look will give you a good idea of just how she rolls 😉

Asian-Corn-Fritters-4

Hello and Salam to all your amazing readers of My Ninja Naan! I am Sarah from over at Flour & Spice and it is wonderful to be here. Henna is a dear friend so although this is the first time I am ‘guest posting’ here to me it feels like going to the kind of friends house where you take your shoes off and comfortably sprawl on the couch as if you were at your own place and not someone else’s. She just makes me feel like we have been buddies from birth. Desi peeps will know there is an expression I really wanted to use there and didn’t 😉

Sometimes I like to class it up.

Speaking of changing things up, for those of us observing the month of Ramadan we may try and resist it and we definitely try and moderate it but there is something about fried food that becomes so appealing at ‘iftaar’ time. I don’t know if it’s the memory of bygone iftars or if it comes from a standalone craving that we have at the end of our fasts, but if I don’t fry something up there seems to be more than a little disappointment in the air. These simple corn fritters are such a fan way of mixing things up – all it takes is some simple ingredients and you have something light and sweet and spicy at the same time that is a nice change from the usual pakoras (chickpea flour fritters). These come together quickly and you can refrigerate the batter until needed, just mix well before frying. I adore these with some sriracha or sambal oelek but you are welcome to dip it in your condiment of choice.

 

Corn Fritters

Yield: 12-16 depending on size

1 cup fresh corn

¼ cup chopped scallions (green onions)

2-3 finely diced chillies

½ cup cornstarch

2 tablespoons flour

½ tsp baking soda

1 tablespoon soy sauce

1 egg

Pinch of salt (or a lug of fish sauce – yum)

Pinch of pepper

Pinch of cayenne/ red chilli powder

1-2 tablespoons of cold water

Combine 1 tbsp of the water and all the remaining ingredients except corn in a bowl and mix till smooth. Stir in the corn. Add a little more water if needed so that you can easily drop the batter from a spoon. Heat oil in a frying pan and shallow fry a generous tablespoon of the batter for two minutes on each side on medium heat. Best when hot and served with a spicy condiment (IMHO).

Feature on Ainy Cooks!

Hello my dear friends! I’m off to visit my beloved California, toddler in tow, bright and early tomorrow morning (God willing) for a few weeks. Before I leave, however, I wanted to tell you about my feature on the ever-popular Ainy Cooks. Ainy, the brains behind the blog, reached out to me asking if she could feature me as part of her Pakistani Blogger Spotlight Series. The series is meant as a way to showcase fellow bloggers of Pakistani descent. I thought that her idea was a great way to meet and learn about other bloggers of and from the Subcontinent.

To see my feature, and also get a glimpe of the awesome treats that Ainy shares, check out this link.

See ya on the other side friends!

Guest Post: m&m Cookies

m&mCookiesPic

 

Hi Friends! We just returned from an amazing trip to Orlando, Miami, and Key West; but that’s what’s not I want to talk about right now. Right now I want to tell you that I’ve been honored to be guest posting over at my blogging buddy’s, Faaiza of Modest Munchies, site!

Faaiza and my paths’ somehow crossed amongst the vast foodie blogosphere, and since then we have become very good friends. I was honored when she asked that I guest post over on her space, and for that I thank you Faaiza 🙂

You can catch the post and recipe for m&m cookies, a totally kid-friendly and overall everyone-friendly, here! 🙂