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Wednesday, April 23, 2014

Again "Sumalak":)

Hi everyone! I am so happy that I am back here:) How are you? Hope everything is great on your side! Todays post is again about "Sumalak". Spring is the right season for this dish and so, I usually got many comments and emails about "Sumalak" during this season. I am so delighted when my readers send me their photos with the "sumalak" they cook and I really appreciate that they give me a lot of kind feedbacks! I want to say thank you to all my readers! Thank you for your comments, appreciation and your photos!
First of all I want to show you the photos of my wonderful reader Nadira. Her sumalak turned out great! It looks great and she said it tastes great too!


Here's what she wrote to me:
"Thank you for your wonderful recipe! I made Sumalak at home and My Sumalak turned out so yummy and beautifully! My family enjoyed! I really love your blog! 
PS: I want to show the photo of My Sumalak to you. Where can I post the photos! Thank you so much! May Almighty Allah bless you and your family! :-) "
 "Now I am sending My Sumalak photos to you! It tasted really great! Thank you so much for your amazing Sumalak recipe once again! May Almighty Allah bless you and your family! May all your dreams come true! :-)
Best regards,
Nadira :-))"

Thank you Nadira for your appreciation and photos! 
I noticed that Nadira added some walnuts to her "Sumalak" instead of stones. I can tell you that the walnuts in "Sumalak" taste really nice! I also noticed those home baked breads in this photo, I bet Nadira baked them along with "Sumalak", they look yummy too! Nadira you did a great job!!!
I myself been cooking "Sumalak" for three years now. I try to cook "Sumalak" every year, just in 2013 I didn't cook it, because I couldn't find the right wheat for my "Sumalak" (we were outside of Uzbekistan). There is saying in our culture that when you open up your "Sumalak" at the very end (when it is done after closing the lid) the picture on the surface of the "Sumalak" can predict the future. I don't know if it is true or not, but I never could guess the meaning of pictures in my "Sumalak"s :) Here I am posting the photos, I will ask you to guess what it might be telling:) 
Here my "Sumalak" in 2011:
In 2012:
In 2014:
Ingredients and the cooking methods were the same, but as you can see, every time the picture turned out different:) 
This year I didn't planned to cook "Sumalak", I thought I would buy it from local markets. But after trying about 20 different "Sumalak"s , I decided to cook it myself, because I couldn't find the "right" taste that I like. This was my first time cooking "Sumalak" in Uzbekistan! 
My wheat sprouts were so beautiful, it was pity to cut and grind them:) 


While cooking I recommend to stick newspaper all around your stove. "Sumalak" will bubble a lot at the end, so paper will make your work easier-you will not be mad wiping out those sticky dots on your stove and nearby walls:) 
 And one more tip: Cook your "Sumalak" with lots of LOVE, that's how it turns out great and yummy!!!
And finally me :) while cooking "Sumalak" (don't mind my look, I was tired and it was midnight:) )


That's all!: ) Our "Sumalak" turned out so yummy and thick! Better than any chocolate!  
Thank you for your time! 
With a lot of joy and happiness, 
Malika

Monday, December 30, 2013

Happy New Year my dears!!!


Hi everyone!!!
Time passes in speed of light! It is already a New Year-2014!!! New Year is a magical holiday! It is amazing how people in all over the world are united celebrating it! I believe that in this kind of magical days all our prayers are heard, because there is so much positive energy that fills the earth with LOVE! And when LOVE is there, everything works only for good!
 My dearest ones! I hope that this year-Horse will bring us only JOY, HAPPINESS, LOVE!!! I am wishing you a New Year that fulfills your dreams! May this year bring victory and success to all of us!!!
I LOVE YOU ALL!!!
Yours,
Malika
 

Thursday, July 25, 2013

Buhorocha bahsh palov (Pilaf with greens)

                                     
Hi everyone!!! Its summer in Uzbekistan, weather is so pleasant, days are so hot and I am enjoying it for sure:) I love summer, maybe its because I was born in this beautiful season:)
We just got back to Uzbekistan. My Tashkent is so beautiful! Fruits are so sweet! Flowers, trees are so amazing! I have all of my friends and family around me, calling me everyday, just to hear my voice and I feel so loved and happy! I love you all so much!!! I thank Universe for everything!!! I want to believe that you are also happy and joyful...I pray for that...
So, I am here with another recipe which is being requested for many times:) This kind of pilaf is very popular in Bukhara region and it is mostly made in spring times, when greens are fresh. It helps to strengthen immune system and gives all needed vitamins and nutrition that human body needs in spring time. Greens are used instead of carrots (mostly spinach, coriander and dill are used, but you can also use your favourite greens).
Ingredients:
150 ml of clarified butter or vegetable oil
300 grams of meat (beef or lamb), cut in big chunks
2 onions, peeled and largely chopped
Big bunch of spinach, bunch of fresh coriander (all together 350 grams of chopped greens)
2,5 cups of rice
Salt to taste
1 tbsp of ground coriander
1 tsp of fresh ground pepper
Method:
      Finely heat the oil and brown meat over high heat.
      Add in onions and fry until onions are soft.
   Lower the heat and evenly layer all of the greens on top of the fried meat and onions.
        Finely wash the rice and immediately layer over greens, mix carefully and add in 1 cup of water.  

           Set the heat on high and wait until it will come to boil. You will see how greens will start to give their juice and cover up the rice, which is the reason why we don’t put much water.    Add in salt and spices.   Observe your pilaf; if juice of the greens and poured water will not be enough to cover the rice for 2 cm, then you can add in a little more water. Or if greens are too juicy and will give too much juice, you can reduce the water carefully with the spoon. This is the tricky stage, as you can't predict the juiciness of the greens.  Let it boil and wait until all the liquid is evaporated.    When all water is evaporated, mix only the top of pilaf, set the heat on low, cover the lid and cook for about 20 min. Open up the lid after 20 min and again mix only the top of the pilaf and cook for 10-15 min more or until rice is properly cooked.

      When pilaf is ready, finely and carefully mix all of the pilaf. You will see how the colour will turn out to be  slightly greenish. Mmmm, this pilaf tastes just heavenly!!!  Serve it with fresh salad made of just tomatoes and onion on side.
      Enjoy! With lots of love!!!
      Yoqimli ishtaha!!!

Wednesday, April 17, 2013

Olma va olhu'ri sharbati (Compote with apples and plums)


Hi everyone! Long time no posting:) as always I am so sorry guys for my "holiday out":) Time is just amazing thing, you won't look up and bumps! - three or four month are passed just like a second... But thankfully it is passed with a lot of fun and love! Hope you are also having a good time and trying to see good in everything..
Summer is coming, hot days are expected, so that means a lot of drinking:) I love compotes, because they are natural, healthy and tasty! It is better not to drink those soft drinks, because they are full of chemicals and preservatives, sugar free soft drinks have aspartame which is not good for health, so it is better to make your own drink:)
Usually I make compotes out of different fruits like apples, plums, apricots, pears, cherry's, berry's and so on. So today's post is about  apple and plump compote:) Enjoy and have fun making it!


Ingredients:
500 grams of apples, quartered and cleaned from seeds
500 grams of hard plums, washed carefully
Sugar to taste
  Boil 1.5 liters of water. When water starts boiling, put in apples and plums, set the heat on smaller then medium and simmer for 20 min. At the end add in sugar for your taste.  Take from heat and let it cool down completely. Put in fridge and serve chilled.
Yoqimli ishtaha!

Monday, December 3, 2012

About measuring...

Hi everyone!!! Happy December to you all! I believe everything is fine and fun with you. Today, I want to talk about one mistake in giving recipes, I hope you don't mind:)
Many people ask me, why I don't give exact measurements for the flour to my dough related dishes. I agree that it is my biggest mistake. I decided from now on, whenever I cook that type of the dishes, I will carefully measure the amount of flour. I never measured the amount of the flour, as I always concentrate on the softness or hardness of the dough. I add flour gradually, more at the beginning, less at the end, mixing and kneading it each time with my hands. At the beginning, the dough is very runny, but gets thicker each time as I add flour. Usually I make medium hard dough, which means it is not sticky, not too soft and not too hard. You can easily press your finger in it, but it's not sticky. I understand it is hard for beginners, but by time you will see, you will also stop measuring the flour:)
This, not measuring thing, is giving me a big problem with my book also, as now, I have to cook all those dishes once again, just to make sure that the recipe is exact. It is easier with dough dishes, as most of them have the same dough recipe, which is usually water, salt and egg.  I am concerned with breads!!! They are all different, which makes my husband happy:) I have about 20 -25 different bread recipe to bake. Ooouuff, my poor figure:) so many calories are awaiting for you:) Otherwise I can't put that unperfect recipes to my book. Wish me luck, oh no no, wish me patience with my plan!!!  I am so hoping that one day I will finally hold my book in my arms...

Wednesday, November 14, 2012

Behi palov (Pilaf with quinces)


Hi there everyone!!! Hope everything is just fine and positive on your side:)  Life is full of joy, happiness and fun, just  we have to SEE it, wish to everyone find the way:)  Open your hearts and accept everything-be grateful! I understood that, being grateful is one of the most important secrets to happiness...
So, I am grateful that, today I finally find some time to post a recipe for you guys:)
So today's special is pilaf with quinces:) As soon as they are available in the markets, I get them to cook this dish for my loved ones! Pilaf with quinces has special and unique taste, besides it is very useful for health, especially if you have some problem with your lungs as cough and colds. If you wish to make it vegetarian dish, you can always cook it without meat, just skip the meat part and continue the rest. So the recipe:
Ingredients:
150 ml of clarified butter
400 grams of meat, cut in medium chunks (ribs will go fine)
2 big onions, cleaned and sliced
3-4 big carrots, peeled and cut in thin long strips or flaked (as I like)
3-4 fresh and ripe, but not soft quinces
2,5 cups of rice, (I used basmati, if you're using another type of rice, you can put a little more, as basmati tends to double/triple in size)
Tablespoon of ground coriander
Teaspoon of black cumin seeds
Salt to taste
Heat up butter, then put in meat, fry on a medium heat until beautiful light brown color. Put in all of the flaked/cut in thin strips carrot and onion. Set the fire on low. Put quinces at top of vegetables and cover the lid. (it helps to soften the quinces, so you won't hurt your hand while cutting them)
Let it cook for 20 min. Then open up the lid, take out quinces and cut them in half or quarter, if they are big.
Again put them back on top of the vegetables and cover the lid. Let them cook for about an hour.(Check up every 20 min,  slightly moving the bottom, sometimes, if the carrot is not juicy and fresh enough, it tends to stick to the bottom of the pan, in that case,add in some water-about half cup and continue cooking)

After an hour, carefully take out quinces out of the pot. Add in some salt, spices and finely mix everything. Put quinces back. Layer the rice (finely washed for at least three times) on top of meat and vegetables evenly, helping yourself with a spoon. Carefully add in water to cover the rice for about an inch, set the fire on high and let all the water completely evaporate. Check for saltiness. At the end, carefully mix only the top of the rice with a spoon. Set the fire on low (lowest you have), cover the lid and cook for about 15 min.

Open up the lid, again mix only the rice and put the lid back. Cook for another 15 min or more until rice is finely cooked.
When your pilaf is done, take out quinces and all the meat chunks, finely mix everything. Serve your pilaf and enjoy:)
As always it goes good with "Achchiq chuchuk" -salad with tomatoes and onions, yey!
Yoqimli ishtaha!!! 

Sunday, August 26, 2012

Kulchatoylar (Baby bread)


When I was a child, my mum used to bake me these kind of "kulcha" breads:) I loved them! I missed those baby breads and decided to make some for my sweety too.  These "kulcha"s are so fun to make with your child! And they are great for school snacks! Just cut them in half horizontally and put some filling inside. They are surely better than any shop buns:)
Ingredients:
300 ml of milk
50 grams of butter (or melted lamb's tail fat as in original recipe)
1.5 tbsp of yeast
1 tbsp of sugar
1 tsp of salt
Plain flour as needed
1 egg for greasing
Poppy seeds or sesame seeds for sprinkling
Warm up milk and add in butter or fat, mix until it is dissolved completely, take from stove, add in salt and sugar. Let it cool down a bit and add in yeast. Mix and gradually start adding flour. Make soft and a little bit sticky dough (but not too sticky). Grease with oil, cover and let it rest for 1.5 hours.
When the dough is ready, divide it in about 15 or more (depending on how small you want to make your mini breads) pieces. Shape out your "kulcha"s in small circular breads with thin center and thicker edges. Put them directly on your baking tray, cover and let them rest for 10 min.
Grease all of "kulcha"s with whisked egg and sprinkle with your favorite seeds. Bake in medium heat until nice golden in color.
Mmmmm, that heavenly smell!!!!
Enjoy your baby breads!!!

Yoqimli ishtaha!!!