Muesli is fast becoming a popular breakfast and brunch dish comprising raw rolled oats and other ingredients including grains, fresh or dried fruits, seeds and nuts, mixed with milk, yogurt or fruit juice. Developed around 1900 by Swiss physician Maximilian Bircher-Benner, muesli is available in a packaged dry form, readymade, or freshly made. It’s the easiest, simplest and filling form of breakfast to kickstart your day and can be made with different variations and in flavors.
The next recipe is a spicy and an extremely flavorful one, which will surely be a hit at any barbecue party. Seekh kebabs make for a terrific appetizer as well as a side dish. These delicious, juicy kebabs can be made with any minced meat and can be grilled on skewers, baked, pan-fried or cooked in a tandoor and served with mint sauce. Seekh kebabs can also be served in a naan bread much like doner kebabs.
For a sweet touch, I present to you the all famous kheer — a rice pudding from the Indian Subcontinent, flavored with cardamom, raisins, saffron, cashews, pistachios or almonds. It is typically served after a meal or as a dessert.
RECIPE 1
MUESLI FRUITS PARFAIT
Preparation time: 10 minutes
Ingredients :
Half cup vanilla nonfat yoghurt
Four to five fresh strawberries
Few fresh blackberries/ raspberries/ blueberries
2 tablespoon of muesli
1 tablespoon of honey
2 tablespoon of chia seeds (soaked in two tablespoon of water)
Directions:
1] Layer 1/3 cup of vanilla yogurt in a glass.
2] Combine fresh strawberries and berries.
3] Pour half of the chia seeds.
4] Add alternate layers of fruits, muesli and yogurt until glass is filled up to the top.
5] Pour honey over it followed by chia seeds.
6] Cover the glass and keep it in the fridge overnight.
7] Consume it in the morning.
RECIPE 2
SEEKH KEBAB
PREPARATION TIME: 15 minutes
COOKING TIME: 15 minutes
INGREDIENTS:
1 kg chicken minced meat
1 teaspoon salt (or as required)
5 chopped green chillies
Handful of fresh cilantro and mint leaves, washed and chopped
2 curry leaves
1 small piece of chopped ginger
Juice of 1 lemon
1 teaspoon of chat masala
1 teaspoon of ginger garlic paste
2 tablespoon of bran bread crumbs (for binding)
2 medium sized sliced and fried onions in 2 tablespoon of oil.
Two pieces of heated charcoal
Few soaked skewers
1 tablespoon of low fat yogurt
METHOD:
1] Wash the minced meat and drain out any extra water.
2] Chop all the above ingredients in a chopper. Mix minced meat and chop again to get the desired consistency.
3] Add bran bread crumbs and mix well.
4] Smoke the meat with charcoal.
5] Shape the kebabs on skewers and shallow fry in a skillet, frequently turning them.
6] You may grill or bake it too.
RECIPE 3
RICE ALMOND KHEER
Preparation time: 10 minutes
Cooking time: 1 to 2 hours
INGREDIENTS:
Half cup of cooked rice
1 liter of full fat milk
1 tin of sweetened condensed milk
Half cup of sugar
1 teaspoon of cardamom powder
Handful of roasted cashew nuts and almonds for garnishing
A teaspoon of kewra water
METHOD:
1]Bring milk to boiling point.
2]Add condensed milk, sugar and cooked rice to the milk.
3]Stir continuously and cook until the mixture becomes medium thick.
4]Add almonds and cardamom powder and mix well.
5]Let it cook on low flame for an hour.
6]Add kewra water to enhance its taste in the end.
7]Transfer prepared kheer to a serving bowl and garnish it with roasted cashew nuts and almonds.
8]Let it cool in the refrigerator for 2 hours.
9]Serve chilled or hot.
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Let’s talk kebabs and kheer
Let’s talk kebabs and kheer
Where We Are Going Today: Cortaco – Mexican dish in Riyadh
- Cortaco is a homey hole in the wall that almost gives you a shock when you walk in
We’re always looking for the next best Mexican spot to obsess over because, let’s face it, no one can deny the deliciousness of a simple, well-made taco — and we think we’ve finally found it.
Cortaco is a homey hole in the wall that almost gives you a shock when you walk in.
With its ambiguous exterior, featuring a bar window for outdoor seating, you’d have no clue you were walking into your grandmother’s home. The interior is adorned with vintage decorative pillows, lace and floral curtains, soft lighting, and antique tiles, making every corner of the place an interesting spot to observe.
Their menu is concise but packed with flavor. After we were served complimentary chips with guacamole and salsa, we started with their signature fries, which were perfectly crispy on the outside and soft within, and the “Frideds,” cauliflower pieces fried with green peppers and jalapeno.
Their tacos are the main star of the show, however. We opted for their signature birria tacos, which are served with lettuce, tomato, cabbage, and jalapeno on the side. The birria sauce is thicker than we’ve found at other restaurants — a sign it’s made right.
Their quesadillas are also a great choice, filled with cheese, onions, corn, and grilled peppers. A great thing about Cortaco is that they’re willing to substitute any dish with a vegetarian option, so if you’re plant-based or looking for a healthier option, any meat can be replaced with cauliflower or vegetables.
Another choice for mains is their burrito, which comes in either chicken or beef. The tortilla bread is grilled on the outside, which gives it a crispier texture and smokier flavor.
Although not a Mexican dish, they also serve chicken and beef Philly cheese sandwiches.
There’s a refreshing selection of soft drinks from their bodega-style fridge, as well as an interesting range of cocktails. We recommend the Jamaica, a blend of hibiscus tea, rose, apple, and berries.
Overall, the ambience and quality of food really sold us — not to mention the affordability. It’s going to be our spot this winter to have a cozy catch-up with friends over comfort food.
