Extremely easy and utterly delicious sandwich spread made from canned wild salmon. Spread thickly on toasts it makes a filling meal any time of the day !
We were thrilled when the sun started shining and the temperatures peaked to 25 degree Celsius. Oh! What glorious days they were. I even lamented to my husband that it’s too hot in the house and we should get a fan and wondered out loud about the benefits of an air conditioner like we had back in Dubai (gasp). As you imagined, the good weather didn’t last long and it’s back to the unpredictable weather. The other day we were walking to the town and then the library where we got soaked about 4 times. Bit of rain, then the sun, they played hide and seek and Ammar was sure the rain was targeting us. LOL! Every time we stepped out of a shop to the street, it would start pouring.
I’m not much into salads. There I said it. The salad played a essential but minor role in meals growing up. It was never, ever considered a main meal. It’s because the type of salads we had nicely complemented the Rice & Curry and gave that extra tang or crunch.
There was the cucumber salad which I love. Sliced cucumbers mixed with chopped onions and green chillies with a bit of fresh coconut milk and lime juice. I would sprinkle the liquid to my rice and the dish is elevated to the next level where I’d easily finsh off two portions.
And the raw grated carrot salad. Same method as the cucumber salad without the coconut milk. Then there’s the Gotukola salad. These are the salad we had mostly on rotation and was never eaten on it’s own. So I could never bring myself to have a salad as a main meal.
After a long silence in my blog,here I am reviving it again. Come what may,I realized I couldn’t abandon my blog. I sincerely thank all my readers who messaged me,inspiring me to keep the blog alive. Also a shout out to my husband who designed this lovely header. Felt like coming back to a newly decorated, good old home filled with memories. A lot happened during the past year,and I thank the Almighty for giving me courage and keeping me going.
It’s the blessed month of Ramadan. A month of fasting,not feasting. This year,Alhamdulillah,I made a resolution to keep our meals to a bare minimum. Not that we had extravagant meals all these years,but the focus was always been on food rather than more on worship. It’s always been what to cook for Iftar(Breaking fast),what to make for Suhoor(Early Morning meal),how many iftars do I have to organize and so on and so forth. But starting my higher studies on Islam, getting myself bombarded(in a good way) with all the updates about the true essence of Ramadan by the social media and various groups that I’m part of, helped me realize the true spirit of this blessed month.
Now in Srilanka, the staple Iftar meal is the Conjee or the rice porridge.
What you see above is a totally unplanned shot of our lunch last week.
I wasn’t planning to shoot anything that day but when I plated the meal it looked photogenic and I had beautiful early afternoon light streaming through my kitchen windows that was just perfect.I had to click.
It all happened too fast,with this dish. I had almost half an hour to cook lunch before I dash out the door to pick my hungry kids. A quick search online brought me this recipe which I was satisfied with as I had just the right ingredients,beef and broccoli..tada..
I’ve been making roti ever since I was introduced to it by my Mother-in-Law.It helped me through my working years in Doha(first time away from home),during the infant and toddler years and still during the growing up stage of my young ones.
I normally make about 25 to 30 rotis in one go,all cooked,freeze them up and take out the required quantity and reheat it in the pan again.My boys love to eat the roti’s rolled up with cheese or the favorite Nutella.Yummy!
The delicious red rice is a staple in my country.This long grain beauty clothed in a red husk is minimally processed and has a high nutritional value.When cooked it imparts a deep rich color which is an absolute beauty.I have tried cooking brown rice and every time it fails to satisfy me.Even if I soak it for hours and hours and add bucketfuls of water or stock it never gets done properly but the red rice cooks fast and has a nutty flavor(yeah,when I mean cooked,it’s fully cooked and not make you feel you’re tasting soaked rice after simmering for half an hour as in the case of brown rice.) .
Eid for me was great but hectic too.Hubby was extremely busy,that meant late night outings and late,lazy mornings.Routines were gone haywire and kids were falling asleep or up and about on all the odd times.I had a couple of snacks and dessert ideas to be worked on and none materialized till now,after somewhat establishing the routine again…Phew…
This is one of my favorite Arabic dishes.Although it’s the same as pizza I love the beauty of it being so simple.That means no making pizza sauce from scratch,not a load of veggies or toppings to chop and no dumping of the whole mozzarella packet on top.
For some reason,I can’t bring myself to buy the pre-made pizza sauce or pasta sauces,toppings mix.Maybe,it’s the way I was brought up.We hardly ate from outside unless my mom or aunt is really,really sick.There were not much of packaged goods anyways.
If there’s one thing that’s staple in our Iftar menu,that has to be the Conjee,the warm and comforting rice porridge that will fill your belly and delight you after those long hours of fasting.I have to have at least a couple of spoonfuls or else I feel as if I haven’t had anything at all.
Back at home we have it all year around,specially for breakfast,made with red rice or herbs.An easy one pot meal that keeps you fully satisfied.And in Ramadan,it’s made in all the Muslim households for Iftar,mostly with some kind of meat and veggies.I still remember taking the warm conjee made by mom and aunt,to neighbors as it is a sign of good gesture.And we would taste the different varieties of Conjee and snacks received from our neighbors and relatives.All this porridge talk conjures up vivid memories of past that makes me want to live them again….hmmmm.I still make it here on weekends,specially on friday mornings and my DH and sons love it..
Conjee,aka rice porridge,aka jook is a staple in most rice based cultures specially in China,Malaysia,HongKong,SriLanka to name a few.Wikipedia has more info on this here.It’s one of the first weaning foods given to a baby.Even though it’s made with water or stock in other cuisines,back at home we add coconut milk for grownups.
Unfortunately ,I couldn’t find the white raw rice we use, here in Dubai.But luckily I found another alternative,which is Bulgur Wheat,easy and cooks in much less time than the rice cause it’s already parboiled and broken.
And now this is what I make everyday..till the end of Ramadan..Do I get bored eating the samething everyday? No,I use different meats and sometimes only fried onions.
* You can spoon out the curry leaves,ginger and whole spices before serving.You sure don’t want to bite into a cardomom or clove!
Having said that,in this holy month there are always Iftar get together’s to look forward to.Back at home,a quite popular Iftar dinner menu is string hoppers made with either wheat flour or rice flour cause it makes a light dinner.Making it from scratch looked quite labourous to me,but the elders enjoyed it and it was team work.How I miss those days!