I got this recipe from my friend Shazia about two years ago. Since then, I have tried other basboosa recipes, but I keep coming back to this one. It’s just mouthwatering and so perfect!  If you like rosewater, you may add it into the sugar syrup after it has cooked. Basboosa is a Middle Eastern dessert and is fairly popular amongst other cultures too. It’s an ideal dessert to prepare a day ahead and store in the refrigerator. It’ll give you one less thing to worry about on the day of your party. This dessert freezes very well once the squares have been cut. You can place the pieces into a plastic container and freeze for another day.

A.K

My Test Kitchen article in Halal Foodie this month was about Pomegranate seeds since this is the season for these beautiful ruby gems packed with flavour and nutrients. Check out the full article on Halal Foodie's Website.  I have also given the recipe for this beautiful Persimmons & Pomegranate Salad. Perfect for the season. Let me know what you think. 

W.P

Chicken Korma/Qorma varies drastically from household to household and region to region. It’s probably because the original Mughal version is ridiculously heavy and has a lot of ingredients. Nowadays, the most common type of Qorma/Korma cooked in people’s homes in India and Pakistan has two essential ingredients: yoghurt and chicken. The rest? It’s really all up to your idea of what Qorma/Korma is. I have had super oily, red or dark brown versions… I have had creamy versions, and I have had simple home made healthier versions. All sorts. This recipe is a slightly grander version and includes some solid onions, almonds, saffron & some cream. I tend to like the home made simple no fuss Chicken with bone in Qorma/Korma, but my husband swears by this version. Try it out… !

W.P

Here's another wonderful raw food post by our guest blogger Nida. I make mashed cauliflower (aka mashed potatoes) but I have never tried the cauliflower rice. Now I can!  W.P  

Last time I showed you how to make sprouted raw rice. This week lets go with something a little quicker and simpler :) Cauliflower rice! You can do quite a bit with this, the below recipe is a mex-asian mix. You can use this in place of quinoa. Sometimes I crumble it and use it as "pecorino romano" to dress a dish as well.

Cauliflower provides both vitamin K and alpha-linoleic acid (the same omega-3 found in flaxseeds) to combat and prevent inflammation in our bodies.  It provides 2 excellent antioxidants, vitamin C and manganese and contains many phytochemicals (phytochemicals fight off disease and damage) that work against oxidative stress, such as beta-carotene, beta-cryptoxanthin, caffeic acid, cinnamic acid, ferulic acid, quercetin, rutin, and kaempferol.

What you need:

1 head of cauliflower
1 teaspoon minced ginger
1 clove garlic
1 teaspoon nama shoyu, or to taste
Pinch sea salt
2 tablespoons minced fresh cilantro

Method:

Place all of the ingredients except the cilantro in a food processor and pulse chop about 10 times or until the cauliflower is ground up small. Be careful not to over-process, stop when it looks like rice or you will have a pate on your hands.

Transfer the mixture to a bowl and toss in the minced cilantro.

ENJOY!

Nida Kazmi
Twitter: @Nida84

photo credit:
http://vegetarian.about.com/od/rawfoodsrecipes/r/raw-cauliflower-rice.htm

How many of you have had spaghetti that’s actually squash? I know- sounds odd and unappetizing, but I had it a long time ago somewhere and wanted to try and make it myself. A healthy alternative to something that feels like pasta? Why not!? You can have it as is with all sorts of other ingredients or as a side to a protein of your choice. When I told my husband I was making Roasted Spaghetti Squash in lieu of actual spaghetti, you should have been there for the look I got. But being brave, he tried it and actually liked it and said "It was so much better than I imagined it to be- It's delicious". I recommend pairing this particular recipe alongside or mixed in with Lime & Parsley Pan Seared Scallops. I cooked the 2 items separately, and then mixed them in the end. Delicious, fulfilling, and best of all- not as heavy as pasta! Try these 2 recipes out together or separately.  Do let me know what  you think.

W.P