Corn Dogs with Mina Halal Chicken Wieners & a Spicy Cajun Honey Mustard Sauce + a Giveaway!

I had never thought that I would ever try making corn dogs at home. They seem like such a classic fair food and I am not usually one for deep frying things. However, recently at the Halal Food Fest my older daughter wanted to try one and was unable to because they weren’t ready in time. She did however sample and really enjoy Mina Halal Chicken Wieners so when the opportunity presented itself it only made sense to put the two together.

Corndogs with a Spicy Cajun Honey Mustard Sauc

These Chicken Wieners are part of Mina Halals new line of products and are available at Fresh Co locations in Ontario. The other products are Chicken Bologna and Chicken Strips. Mina Halal sent us the wieners and strips to sample and the Chicken Strips were also a big hit at one of our recent breakfast for dinners i.e. ‘brinners’. This new line of products is currently available in FreshCo locations in Ontario.

Mina Halal Products

Mina Halal, certified by the Halal Monitoring Authority (H.M.A), practices the ‘zabeehah by hand’ approach and their chickens are individually blessed then air chilled. If you want to know more about them click here, and for other delicious recipe ideas look here. Mina Halal is also giving away 20 dollars in coupons and a bonus. To qualify you just have to be over the age of 18 and in Ontario. To enter simply go to:-

a Rafflecopter giveaway

To say these were a hit would be an understatement, my daughter wanted to know if she could have them for every meal for the rest of her life. You can probably guess what my response was 😉

Corndogs with a Spicy Cajun Honey Mustard Sauc

I loved the idea of having something more interesting than ketchup to dip these babies into and the Cajun Honey Mustard Sauce totally hit the spot. The Serious Eats piece where the recipe comes from mentioned the idea of serving these for brunch and I think if I were to do that this is how – drizzled with some sauce, sprinkled with minced chives. Yum yum.

Disclaimer: I received free product samples along with a gift card. However,  the views and opinions expressed are my own.

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Chocolate Drizzled Stovetop Kettle Corn w Oreos and Sprinkles

And that folks is what a tray of happy looks like when you’re four years old 🙂

Stovetop Kettle Corn with a Chocolate Drizzle, Oreos and Sprinkles

When Salma over at The Write Balance posted her perfect stovetop popcorn recipe I realized  how long it had been since I had made any myself. Kettle corn with it’s sweet salty twist is my personal favorite so that was a no-brainer. The Oreos and sprinkles I had on hand and mixed them in. Mix in whatever you have handy or nothing at all. Because there is such little ‘cooking’ required, once the popcorn has popped this is such a fun thing to do with kids. They love to suggest mix ins, help you take pictures (lol), and of course – taste test.

Stovetop Kettle Corn with a Chocolate Drizzle, Oreos and Sprinkles

Have a bright, happy, colorful weekend. This also brings to an end my ten posts over two weeks challenge courtesy the South Asian Bloggers Network. Thank you for coming back every day. If I could figure out how I would insert a bunch of heart emoticons here 😉

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Crunchy Coconut Shrimp

I love 5 ingredient dishes and this is one of them – add something on the side and you’ve got a main. Serve on it’s own and you’ve got a delicious satisfying snack and all you need is lime, coconut, panko, egg, and shrimp. Shoot – and flour, but that’s optional so let’s call it a 5.5 ingredient dish shall we?

I love coconut shrimp, that slightly sweet ever so crunchy upgrade on classic fried shrimp. What makes these extra fun is the addition of panko and the zest of a lime.The panko bread crumbs add another airy yet crunchy element to the shrimp and the hint of lime heightens the coconut flavor.

Coconut Shrimp

The flour like I said is optional, but here is why I use it: I dislike naked shrimp. You know when you fry shrimp and only portions of it have crunch because despite your best effort the rest of it just won’t stay on? Once the shrimp goes into it’s egg bath the flour helps the crunchier elements adhere to the egg and covers the gaps between said crunchy elements to give you a shrimp that is evenly goldenly beautiful.

Coconut Shrimp

You are welcome to season as much as you like, but having made these a few time I must say I like it best when the subtle natural sweetness of the coconut shines through so a sprinkle of salt & pepper or a dash of fish sauce in the egg mixture is perfect for me.

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Hara Bhara Kababs – a Guest Post from Aruna of Aharam

Hey guys – remember Aruna?  She was good enough to have me over at her blog Aharam and has now been kind enough to share a recipe from her impressive repertoire with you guys.

If you haven’t been over to her blog yet then be sure to check it out – it literally blows my mind that she knows how to make the number of things she does. And by blows my mind I mean inspires me to push myself a little harder 🙂

Thanks Aruna for sharing a yummy nutritious recipe with my readers and now with further ado here she goes…

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Hara Bhara Kabab is one of those omnipresent items on Mumbai restaurant menus. It is a simple
pan-fried patty of mashed potato mixed with spinach-coriander puree and boiled peas spiced up
with some green chilli and ginger paste.

I love Hara Bhara Kabab because it is rather versatile. You can munch on it by itself, spice it up some
mint or coriander chutney, or then have as a side with dal tadka and rice. A perfect Hara Bhara
Kabab is golden brown and crisp on the outside and melt-in-the mouth soft on the inside.

I chose it as the guest post recipe for Sarah because she has children and Hara Bhara Kabab is quite a
nutritious and delicious snack for children. It is also perfect as a starter for dinner parties in the
holiday season as it suits most palates.

Enjoy! 

Makes: 16-20 Servings
Preparation Time: 60 Minutes
Cooking Time: 30 Minutes

Ingredients
1. Potatoes – 6 Large
2. Spinach Leaves – 2 Packed Cups (1 Large Bunch)
3. Coriander Leaves – 1 Packed Cup
4. Peas – 1/2 Cup
5. Cashews – 8 to 10 (Split in halves vertically)
6. Green Chillies – 6 to 8
7. Ginger – 1.5” Piece
8. Black Salt – 1 tsp
9. Besan or Gram Flour – 1 tbsp (optional)
10. Salt to Taste
11. Oil for Shallow Frying
The Prep Work

1. Boil the potatoes till they just start to soften and are mashable.
2. Wash with cold water and drain all water from the potatoes.
3. Set the potatoes aside to dry and cool to room temperature.
4. Blanch the spinach leaves in boiling water.
5. Drain all the water from the spinach leaves and set aside to cool.
6. Boil the peas and drain all water.
7. Set the peas aside to cool.
8. Grind the blanched spinach, coriander leaves, ginger and green chillies to a smooth paste. Avoid using any water; if you do need to add any water just add a teaspoon at a time.
9. Peel and mash the boiled potatoes.
10. Add the spinach puree and black salt to the mashed potato.
11. Mix well.
12. Add the boiled peas and mix with a gentle hand.
13. Taste and add regular salt as required. The salt should be a tad lesser than required. Remember all fried items taste saltier after frying.
14. Take a small portion and for a ball.
15. Pat down to form a patty.
16. If it does not hold the shape, add 1 tbsp besan/gram flour to the mashed potato and mix
well.
17. Set aside for 15 minutes.

Making the Hara Bhara Kabab
1. Divide the potato mix into 16 to 20 equal portions.
2. Roll each portion into a ball and then pat down to form a patty.
3. Heat a tava or a griddle.
4. Spread about 1 tbsp of oil on the surface of the pan.
5. Plan a few Hara Bhara Kababs on the pan.
6. Over medium heat, let the kababs cook.
7. Lift each kabab to see if the side touching the pan is golden brown.
8. Flip the kababs over and cook the other side. If required, drizzle a few drops of oil around the
edges of the kababs.
9. While the second side is cooking, press half a cashew into the side that has been cooked.
10. Flip over and cook for a few seconds.
11. Repeat the process till all kababs are cooked.
12. Serve warm with Pudina/Mint Chutney or Coriander Chutney.

Tips
 Be careful not to overcook the potatoes. If you do, then the potato mash will become soggy.
 Drain the potatoes, spinach and peas completely. I usually leave them in separate colanders
for about 20 minutes. This ensures that there is no excess water.
 If your potato mix is soggy, add more besan. The raw mix does taste of besan but as you
cook the kababs, this taste will disappear.
 Do not make the potato mix very hard either. I find that the kababs harden a bit after they
are cooked.
 You can make these kababs well in advance and heat them up just before serving.

Crunchy Delicious Hazelnut Sticks

There are biscuits you make to impress people – the pretty kind, the indulgent kind, the kind that you look at and ooh and aah. These are clearly not those biscuits, these are the biscuits that you put into the nearest jar and share with a good friend over coffee and really good conversation. There is something extraordinarily comforting about the crunch of finely chopped hazelnuts toasted to nutty caramelly perfection and I can imagine them disappearing quickly over gossip with friends.

Delicious Hazelnut Crunch Sticks

If you wanted to make these prettier looking you could do so with a little drizzle of chocolate or a dunk in Nutella and some nonpareils. Before gussying them up try them as they are just so you can truly appreciate just how something so simple can be so good.

Added perks? Great hazelnut taste without peeling and toasting hazelnuts AND they are eggless for those avoiding eggs.

Delicious Hazelnut Crunch Sticks

These babies are from Alice Medrich’s book Chewy Gooey Crispy Crunchy and so far most of the things that I have tried from this book have turned out well including these.

Crunchy Delicious Hazelnut Sticks

On another note, I am sorry for the lack of posts. A crazy combination of time away, failed photos, recipes that I came up with and forgot to write down has meant that I have been an absentee blogger. My instagram followers (@sarahjmir) know that for the most of it I have been cooking and baking away and will have lots to share with you in the coming weeks!

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Baked Samosas and Eid Party Details!

I’m  backkkkk …. guys isn’t it a little ridiculous how much something as well… common…as the common cold can really get you down? I usually escape these sorts of things, but this time round it got the best of me for a few days – throw teething and the usual sleep deprivation into the mix and well… it hasn’t been pretty round here.

On to happier things – and we have two of them today. One is Eid Eats, the virtual Eid party Asiya at Chocolate & Chillies and I are hosting and the other is a lovely baked samosa recipe that is from Asiya’s blog.

Eid-ul-Fitr has always had a soft spot in my heart – and not just because of the money/’fitri’ we got as kids from all of our relatives 😉  This is the Eid where my family would host an ‘open house’, a way for everyone to get together to celebrate this wonderful occasion. While the traditional sivaiyan and samosas would usually be present at these occasions there would also be some things that I had never made before. This is where I got to experiment and have fun.

final eid eats

In the spirit of those good times I would like to ask you all to join our virtual Eid party, Eid Eats. Here is how it would work:-

1.) Make any dish of your choosing that you would make for Eid – something new, something old, either goes – write a post and have it ready for the 25th of July 2014.

2.) Link back to both our blogs i.e. Flour & Spice and Chocolate & Chillies and use the button above in all of your posts (pretty cute isn’t it!)

3.) On July 25th, Asiya and I will have our posts up – do remember to add your post to the link up.

4.) Remember to visit and leave comments on participating blogs – who doesn’t like a little bit of love 🙂

Also some of you may recall that Henna at My Ninja Naan was originally supposed to be my co-host, but has had to bow out owing to personal circumstances. Hopefully next year 🙂

Now on to the yumminess at hand.

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A Samosa needs no introduction; this rendition escapes the deep fryer and instead gets a crispy baked exterior with the added flavour punch of ajwain or carom seeds.  I intended to use Asiya’s exact recipe for the filling, but was out of peas and threw in cilantro for some freshness. Folks this one is a keeper. And I am not just saying that because standing over a deep fryer in summer is no fun. The exterior is flaky and flavorful and the spicy filling is simple, but oh-so-good.

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Crunchy Chocolate Chip Coconut Granola Bars

As it warms up we are out and about a lot more and I like to have snacks on hand that don’t have an unpronounceable list of ingredients. My last granola bar attempt was a total disaster and I ended up with a sickly sweet mess. Now thanks to Ninja Naan I have a recipe that works! It has a few ingredients and is so quick to make. The coconut flavour is subtle- it basically adds a wholesome chewiness to an otherwise crunchy bar. If you want to amp it up then use coconut extract instead of the vanilla. I halved the original recipe to make them in a 9*9 pan. Not sure why I keep doing that since I have made it twice in the last week!

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