Jammin’ Juice Lollies

DSC_9730

Who doesn’t love ice lollies? It’s easy to buy one from a supermarket freezer if you’re OK feeding artificial content (refined sugars, colours and flavours) to your kids. I prefer making one of these insanely delicious coolers, filling the lolly moulds with whatever’s left over. Three hours and a thousand are-they-done-yets later, I have happy smiling kids devouring refreshing/hygienic lollies. These especially come in handy during the summer months and are ideal as an after-school treat for kids.

You can try experimenting with other fruit juice combinations; some that work well together include:

  • Orange and mango
  • Orange and carrot
  • Pineapple and coconut
  • Lemon and honey
  • Mint and lime
  • Apple and pomegranate
  • Raspberry, strawberry and blueberry
  • Watermelon and strawberry

Mexican Fusion Pita Pockets

DSC_9755

Change is the only constant; people are always on the lookout for something fresh, something that enthralls them. Ordinary is now associated with boring. The same is true for food too; no wonder molecular gastronomy and fusion cuisine are such a rage these days.

As a self-proclaimed food aficionado, I’m always on the lookout for new culinary experiences. At times, I pick ingredients hallmark of a specific culinary tradition and mix them up with others; the results can be anywhere between disastrous and exemplary. Fortunately, the Middle-eastern Mexican Fusion recipe I’m about to share with you is towards the latter end of the spectrum.

Prep Time: 20 minutes

Serves: 3-4 people

Hummus

  • 1 cup boiled chickpeas
  • ½ tablespoon sesame seeds
  • 2 tablespoon olive oil
  • 1 green chili
  • 2 cloves of garlic
  • ½ tsp salt
  • 1½ cups yogurt

Method

  1. Add all hummus ingredients in a blender and mix till it forms a fine paste
  2. Pour the hummus out in a bowl

DSC_9767

Chicken Filling

  • 2 tablespoon olive oil
  • 4 cloves of garlic (finely chopped)
  • 3-4 mushrooms
  • ½ chicken breast cut into small cubes (1 cm2)
  • ¼ red bell pepper
  • ¼ yellow bell pepper
  • ¼ green bell pepper
  • 2 tablespoon sambal (use less for a milder flavor – if you can’t find sambal, you can use 1 tablespoon ground chili paste instead)
  • 4-5 tablespoon hummus
  • 1 tomato (chopped)
  • ½ teaspoon salt, or to taste (as sambal is already a bit salty)

Method

  1. Take a pan and heat the olive oil
  2. Add in the garlic and fry on medium for a minute
  3. Add the chicken to the pan and once it turns white, add in the mushrooms too
  4. Once the chicken is tender, add the red, green and yellow bell peppers to the pan
  5. Stir in the sambal, hummus and salt and cook for about 30 seconds
  6. Add in the tomatoes and take the pan off the heat

DSC_9759-2

Final Assembly

  • 10-12 mini pita breads (you can use regular pita bread too)
  • 10-12 leaves of Iceberg lettuce
  • Sambal
  • Hummus

Method

  1. Pull apart the two pita layers till it forms a pocket
  2. Spread some hummus on one layer, sambal on the other and a lettuce leaf in between
  1. Add in the chicken mix and serve immediately  

Shayan: Persian Hospitality With A Lebanese Twist

DSC_9543

Shayan, part of the Al Ghurair Rayhaan by Rotana, is famous for serving an authentic Persian dining experience in the heart of Dubai. It recently relaunched with a new menu, featuring a host of Lebanese introductions to its stellar Persian line-up and I was fortunate enough to be invited to this wonderful event. Food is perhaps one of the things I love photographing most and opportunities like these help awaken the photography beast within me. There’s no harm taking great photos while enjoying good food. right?

So without further ado, I’d let you feast your eyes on these mouth-watering temptations; if something does catch your fancy, head down to Shayan and try it out for yourself.

Ramadan Treats: Watermelon Strawberry Coolers

DSC_4491

With the heat-wave that’s causing abnormalities in the global seasonal patterns, we all knew what to expect this Ramadan, especially my fellow fast-ers (using this for lack of a better word) based in the Middle East. Just today, the weather in Dubai peaked at a whooping 47 degrees (Celsius, not Fahrenheit); I was soaking with sweat and completely parched by the time I got home from work. With still a good four hours to go before I could officially break my fast, it got increasingly difficult not to think about something cool and refreshing that would not only quench my thirst, but also give me the much-needed energy boost.

They say the best ideas come to you when you need something most. I came up with the Watermelon and Strawberry Cooler on a whim, without even giving the pairing of the ingredients a second thought; my hands automatically picked out the things from the refrigerator as they just ‘felt’ right.

The watermelon I had bought a few days back was slightly mushy (and I do not like mushy watermelon) so instead of throwing it out, I scooped out the flesh, placed it in a bowl, and mixed in a few ingredients instinctively. The result was a tasty sweet-and-tangy beverage perfect for Iftaar (breaking of the fast). Let me dive straight into the recipe so that you can try it out for yourself.

Ingredients:

  • 2 kg watermelon (with the skin on)
  • 3 tbsp freshly squeezed lemon juice
  • 4-5 tbsp strawberry syrup (the one you use as a base for carbonated drinks)

Method:

  1. Scoop out the red fleshy part of the watermelon and place it into a deep bowl
  2. Using a hand-blender, puree the watermelon, seeds and all
  3. Take a sieve with a super-fine mesh and remove the pulp from the juice
  4. Add the lemon juice and the strawberry syrup to the watermelon juice; stir well
  5. Keep it in the freezer for at least 1 hour before serving
  6. Garnish with mint leaves (optional)
  7. Enjoy the refreshing drink at Iftaar and remember me in your prayers

The quantity mentioned is good for SIX servings of roughly 225 ml each. You can adjust the quantities according to your serving requirement. For those of you who do try this, do let me know how you liked it.

Ramadan Kareem and stay hydrated!

DSC_4477