Carrot Cardamom Cake (aka Gajar Ka Halwa Cake!)

I love having some type of loaf cake (or quick bread) on hand at home. It’s nice having something to munch alongside a cup of tea, and it seems as if my son has inherited his momma’s love for these types of baked goods as well 🙂

I have made this cake (recipe from Playful Cooking) several times, and it is always well received. It is a carrot loaf, infused with cardamom flavor. I like to think that it is the cake version of Gajar Ka Halwa (carrot halwa)!

 

 

Carrot Cardamom Cake

(Gajar Ka Halwa Cake)

Yield: 1 Loaf

Ingredients:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cardamom
  • ¼ teaspoon salt
  • 1 cup sugar
  • 3 eggs
  • ¾ cup oil
  • 1 cup shredded carrots

Directions:

Preheat oven to 350°F and set aside a greased loaf pan.

In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, cardamom, and salt. Set aside.

In a large bowl, whisk together sugar and eggs. Add oil and whisk until smooth. Add flour mixture and whisk until it just comes together. Fold in shredded carrots.

Transfer batter to prepared loaf pan and bake until an inserted toothpick comes out clean, between 45 to 55 minutes. Cool in pan for 15 minutes, then transfer to a wire rack and cool completely.

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Almond Butter Chocolate Chip Cookies

So these cookies have kind of become famous.

We made them for Eid, and literally everyone raved about them! It’s so funny how the most successful things we made come from hilarious circumstances. The reason I made this particular cookie (Recipe from Hungry Girl Por Vida) was because I had 2 jars of almond butter just hanging out in my pantry, and this was my attempt at putting some of it to use.

I’ve still got a bunch leftover, so it looks like almond butter chocolate chip cookies are in our near future 😉

 

 

Almond Butter Chocolate Chip Cookies

Yield: Approximately 30 Cookies

Ingredients:

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • 1 ¾ cups brown sugar
  • 2/3 cup almond butter
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups chocolate chips

Directions:

Preheat oven to 350°F and set aside two parchment lined baking sheets.

In a medium size bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat butter on medium speed until light and fluffy. Add brown sugar and almond butter and beat just until combined. Add eggs, one at time, whisking until thoroughly combined. Scrape down sides of bowl as needed. Whisk in vanilla. Reduce speed to low and add flour mixture, mixing until just combined. Gently fold in the chocolate chips.

Spoon the cookie dough out using a cookie scoop or about 2 tablespoons worth of dough onto the baking sheet, placed 2-inches apart. Bake until the edges begin to brown, about 11 to 13 minutes. Remove from oven and cool for 5 minutes before transferring to a rack.

Karachi Bun Kabab

It’s reveal day for the Muslim Food Blogger Challenges! This month’s challenge was to share a recipe for Pakistani food (and to say I was thrilled would be an understatement). I was especially excited because although at first I didn’t know exactly what recipe I wanted to share, I knew that I wanted to share something that would be special to not only Pakistan, but to the city of Karachi (my family hails from this part of Pakistan).

I took an informal survey in an online group that I am a part of, and asked what food was considered special to Karachi. I got a variety of answers, but one that stood out to me was Bun Kabab. Bun Kabab is a Karachi street side staple. It’s basically a burger bun stuffed with a kabab, and topped with a slightly sweet and spicy chutney, sliced onions, cucumbers, tomatoes, and cabbage.

My husband is especially fond of Bun Kababs, and lovingly recalls his favorite street-side vendor from when he was growing up (Tippu’s). Our trip to Pakistan this past March left him speechless, because his beloved street-vendor was now the proud owner of a brick-and-mortar storefront! Clearly his Bun Kababs were the real deal, because owning property in Karachi is no joke.

Generally speaking, when someone mentions Pakistani food, the first thing that comes to mind is meat. Pakistanis love their meat, as can be seen by the vast variety of dishes specific to the cuisine of the country. However, let me blow your mind by telling you that everyone’s beloved Bun Kabab is entirely vegetarian (and can be vegan if leaving out the eggs and yogurt)! Say what?! Yes, you read that correctly. A completely vegetarian meal that nearly every Pakistani loves.

POOF!

Mind. Blown.

(Recipe from Food Fusion.)

Click below to check out the yummies everyone is sharing:

 

 

Karachi Bun Kabab

Yield: 12 – 15 Bun Kababs

Ingredients:

For Kababs:

  • 4 cups water
  • ¾ cup split bengal gram / channa daal
  • 1/8 teaspoon turmeric
  • ½ teaspoon cumin seeds
  • ½- inch piece ginger, peeled
  • ½-inch piece cinnamon
  • 3 dried red chillies
  • 4 cloves
  • 4 whole black peppers
  • 1 egg, whisked
  • 3 medium potatoes, boiled, peeled, and mashed
  • ¼ cup diced onion
  • ¼ cup chopped cilantro
  • ½ teaspoon chaat masala
  • Salt, to taste

For Bun Kabab Chutney:

  • ½ teaspoon salt
  • ½ teaspoon chaat masala
  • 1 teaspoon lemon juice
  • ¼ cup sweet tamarind chutney
  • ½ cup yogurt
  • 1 green chilli
  • 2 cloves garlic
  • Handful cilantro
  • Handful mint leaves

To Assemble:

  • Oil, to shallow fry
  • 1 egg, whisked
  • Slider buns or small burger buns
  • Onions, sliced
  • Cucumbers, sliced
  • Tomatoes, sliced
  • Cabbage, shredded

Directions:

Make Kababs:

In a medium sized vessel, combine water, bengal gram, turmeric, cumin seeds, ginger, cinnamon, red chillies, cloves, and black peppers. Bring to a boil, reduce heat to medium, cover, and cook until lentils are tender and the water has evaporated, 60 to 90 minutes. Cool slightly.

Transfer cooked mixture to a food processor and grind until smooth. Transfer to a large mixing bowl. Add mashed potatoes, onion, cilantro, chaat masala, and salt. Mix well. Using about ¼-cup of mixture (or a little less), form patties and refrigerate.

Make Bun Kabab Chutney:

Combine all ingredients in the blender jar and blitz until smooth. Set aside.

Assemble Bun Kababs:

Heat a few tablespoons of oil in a fry pan over medium heat.

Dip kabab patties into the egg, making sure both sides of the kabab are coated. Place kabab in frying pan and cook until the bottom is golden brown, flip, and cook until lightly browned, about 2 to 3 minutes per side. Remove kababs from the pan and set aside.

On the same pan, lightly toast the buns on both sides. Remove from heat.

To assemble, spread a spoonful of chutney on both sides of the bun. Place sliced onions, cucumbers, and tomatoes on the bottom bun. Top with fried kabab, shredded cabbage, and top bun.

 

Note: Kababs can be frozen once shaped. To use, simply microwave frozen patties for 30-seconds, then proceed as written. Leftover Bun Kabab Chutney must be refrigerated.

Pico De Gallo

Summer is quickly coming to an end, and with that I’m in make-the-most-of-it-mode.  Before you know it, we’ll be pumpkin spicing everything, and we’ll be longing for the days of backyard barbecues and gorgeous summer produce.

This recipe for Pico De Gallo, a tomato heavy side to eat alongside almost anything (chips, tacos, burgers, etc.) is an ode to the bounty of summer fruits and vegetables.  Tomatoes are being harvested in loads, and these beautiful gems are at the peak of their freshness.  Speaking of tomatoes, I planted 9 tomato plants in my yard this year, and although they’ve grown tremendous and look lush (they even have gorgeous yellow blooms!), I’ve had zero harvest.  Not a single tomato. Zero. Zilch. Nada.

😐 😐 😐

In any case, the grocery stores and farmers markets are packed to the brim with these beauties, so I’ve been filling the hole in my heart (from this year’s lackluster garden) with them.

(Recipe adapted from Serious Eats)

 

 

Pico De Gallo

Yield: 4 – 6 Servings

Ingredients:

  • 1 ½ pounds tomatoes, diced
  • ¾ teaspoon salt
  • ¾ cup diced onion
  • ½ cup chopped cilantro
  • 1 tablespoon lime juice
  • 1 jalapeno, minced

Directions:

In a large bowl, mix tomatoes and salt. Transfer to a colander and drain for 30 minutes. Discard liquid.

Return tomatoes to bowl and combine remaining ingredients. Mix and taste. Season with additional salt if necessary.

 

Eid Eats 2017: Baklava Biscotti

You guys, my favorite day of the blogging year is here- Eid Eats 2017 is officially live! Ramadan is rounding out, and I love that us food bloggers band together to celebrate the blessed month! I, along with my cohost, Asiya of Chocolate and Chillies, are excited to see the yummies that are being brought to the party 😉

The party is live from now until June 24, so you’ve got some time to get in on the fun (the guidelines can be found here).

By the Grace of God, Eid Eats is in its 4th installment (2014, 2015, and 2016), and this year we have some fun in store for you all, but more on that later 😉

Click on this graphic to submit your entry for #EidEats2017. You can also click on it to check out all of the delicious bites our participants are sharing.

This year I’ve decided to attend this party in my finest attire, bearing Baklava Biscotti! I was inspired by a recipe shared by the genius blogger behind Brewing Bliss. I used a mish-mash of recipes, including the topping from Brewing Bliss, and the base of the recipe from Sally’s Baking Addiction. The resulting biscotti is a treat for the senses! It’s nutty, chocolatey, not tooth-breaking-hard, and downright irresistible! The end product results in a decent-sized batch (and is a great make-ahead item!), perfect for your Eid entertaining needs 🙂

(Check out what my co-host Asiya has contributed here! Looks amazing!)

Baklava Biscotti

Yield: 15 – 20 Pieces

Ingredients:

For Biscotti:

  • 1 cup whole almonds
  • 2 cups + 1 tablespoon all-purpose flour
  • 1 cup packed brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  •  ¼ cup unsalted butter, cold and cut into cubes
  • 3 eggs
  • 1 tablespoon oil
  • 1 teaspoon vanilla
  • Egg wash: 1 egg whisked with 1 tablespoon milk

For Topping:

  • 4 ounces semi-sweet chocolate
  • ¼ cup pistachios, roughly chopped
  • ¼ cup walnuts, roughly chopped
  • ¼ cup almonds, roughly chopped
  • ¼ cup pecans, roughly chopped
  • 3 tablespoons honey
  • 1 tablespoon unsalted butter

Directions:

Make Biscotti:

Preheat oven to 300°F and set aside two parchment paper lined baking sheets.

Spread almonds evenly over one baking sheet, and bake for 15 minutes, stirring twice during that time. Remove from oven and pulse the almonds in a food processor or blender until coarsely chopped.

Preheat oven to 350°F.

In a large bowl, mix together all-purpose flour, brown sugar, baking powder, cinnamon, and salt. Cut in the butter using a pastry cutter or two knives, until the mixture is crumbly. Fold in the almonds and set aside.

In a small bowl, whisk together eggs, oil, and vanilla. Pour the egg mixture into the flour mixture and mix together until moistened.

Turn the dough out onto a lightly floured surface. Knead the dough gently until soft and slightly sticky.   If the dough is too sticky to handle, knead 1 or 2 more tablespoons all-purpose flour into the dough.

Divide the dough in two. Place each half on a baking sheet. Using floured hands, gently shape each piece into a 8 or 9-inch log, patting down to ½-inch thickness. Lightly brush the slabs of dough with prepared egg wash.

Bake until the top and sides are lightly browned, about 25 minutes. Remove from oven and cool for 10 minutes.

Cut each slab into 1-inch slices. Set the slices cut-side upwards, ¼-inch apart, on the baking sheets. Return to oven and bake for 9 minutes. Flip each biscotti over and bake for an additional 9 minutes. The centers of each biscotti will be slightly soft, but will crisp up after cooling. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Make Topping:

Preheat oven to 350°F.

Place nuts on a baking sheet and toast for 10 minutes. Remove from oven and place in a small bowl. Add honey and butter and mix until thoroughly combined. Set aside.

Melt the chocolate in a separate bowl in the microwave or double broiler until smooth.

Dip the top of each slice of biscotti in melted chocolate, and then top with nuts. Place on a parchment lined baking sheet or cooling rack to allow the topping to set.

***

This biscotti pairs very well with a cup of piping hot tea- which brings me to the question: How does tea play a roll in you and your family’s Eid festivities? For my family, tea is a must! No celebration, especially Eid, is complete without trays of piping hot chai being passed around and enjoyed. Chai is the icing on the cake, so to speak, after a day of celebrating.

Speaking of chai, Tea India teabags are an excellent choice to quench your tea needs. They use only top notch ingredients and recognize the importance of quality packaging. Also, did you know that Tea India teabags come in four unique flavors, so there’s something to suit everyones taste? They include: orange pekoe black tea, masala chai, cardamom chai, and ginger chai.

Now, the fun part that I mentioned a little bit earlier- Tea India has graciously offered to sponsor a giveaway in honor of Eid! The winner of the giveaway will be sent a Tea India prize pack which includes a box of Cardamom Chai, Ginger Chai, and Masala Chai. Also included in the price pack is a set of coasters made from recycled Tea India teabags handcrafted by a group of South African women from a local township.

Here are the terms and conditions:

Giveaway runs from 12:00 a.m., June 20, 2017 through 12:00 a.m., June 25, 2017.

Open to Residents of the United States and Canada (excluding Quebec) aged 18+ only. Winner will be randomly picked and emailed and will have 48 hours to respond. If they fail to do so another winner will be picked. Entrants can enter on multiple blogs but can only win one prize. Blogger is not responsible for delivery of prize. This giveaway is not associated with Facebook or Twitter.

Be sure to enter through the link below (you can enter through Chocolate & Chillies too!)

ENTER GIVEAWAY HERE

*This post is sponsored by Tea India and I have been compensated for it.*