Jordanian Coffee - ||MENA Cooking Club||

This is my first month in the MENA Cooking Club  with Jordan being the chosen country of the month. I am not familiar with Jordanian cuisine except that my last birthday dinner was at a Jordanian restaurant where I relished on Jordanian Mansaf and Mint Tea. Oh and I loved the tea! With Famidha from My life in Yanbu suggesting that I join the MENA club, I decided to put on my boots and get going with the club. I have never been a part of any such food blogging venture before - so it is my first and if laziness does not get the better of me, I intend to keep going:)

I chose the Jordanian coffee for my kitchen to kick start. I am not a great fan of black coffee, so when 2 years ago I ordered a cup of coffee at Cyprus and I was given a small shot glass with dark coffee inside and that smelled so strong, I was bewildered. With great difficulty I gulped it down. I have no idea what made me go back to the same place the next day and order the same coffee. And I did it for another two days at row! So well, the coffee got the better of me. I wanted to pick up a packet of Cypriot coffee powder before I left Cyprus, but my husband was not very sure whether we would love this coffee being a part of our daily routine. So when Jordanian coffee was put in as an option - I thought this was my chance to try an Arabic coffee again ( oh by the way Cyprus is a amalgamation of Arabic food and European - so I am sure their coffee is part Arabic too) Unlike our Starbucks, Costa, CCD, Jordanian coffee is served in smaller cups just enough for a gulp or two and you could always go in for refills. It is usually served with dates or other similar condiments. Traditionally the first cup is given to the host who sips and decides if it fit to be served to the guests. The coffee powder is not sieved out, instead let to sediment before pouring it out. It is usually black coffee but sometimes a little evaporated milk ( modern version I presume) is added which I have chosen to add into my recipe.

Ingredients

1. Coffee powder ( dark roast) - 2 tbsp
2. Water - 2 cups
3. Sugar - 1 tbsp
4. Cardamom powder - 1 tsp
5. Clove - 1
6. Saffron - 1 pinch
7. Evaporated milk - 1 to 2 tbsp

Method

Heat water in a saucepan. Stir in sugar and let it dissolve.Add the coffee powder when the water just begins to form bubbles and bring it to rolling boil. Take it off the flame and set aside for 30 seconds before you bring it on to the flame and boil it again. Repeat this once more. Switch off the flame. Add in the clove, cardamom powder, saffron and evaporated milk. Leave it covered for 2 minutes to let the coffee powder sediment. Pour into small cups without disturbing the sediments at the bottom.

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Masala Chai / Masala Tea || Cooking with Family and Friends - #2 ||

Living in the middle east makes you crave for those green sights and where better can you satisfy your longing than at your parents place. Sitting back and relaxing with a steaming pot of masala tea on the traditional cane chair overlooking the yard - watching the orchids and the roses bloom in mamma's garden, three naughty little dachshunds (Rani - the senior and our companion for years, Bruno - the naughtiest and gunda of the lot and the 7 month old sweetheart, Coco)dashing around like there is no tomorrow  and a wonderful evening pass by with your family.  There is truly no place like home!! Can't say how much I miss this. I crave for those rainy weekend evenings during the school days when all we needed was a cup of tea with fried snacks and lots of family talk!

This time in our series of cooking with family - it is my mamma again as we make masala tea for one such wonderful and lazy evening when all we want to do is sit and chat!

Ingredients
(Makes 4 cups)

1. Water - 2 and 1/2  cups
2. Milk - 2 cups
3. Ginger - 1 inch crushed
4. Star anise - 1
5. Cinnamon - 1 inch
6. Cardamom - 3 crushed
7. Cloves - 4
8. Tea Leaves -  2 tbsp
9. Sugar

Method

• Add water to a pan along with ginger, star anise, cinnamon, cardamom and cloves. Bring this to boil and let it simmer for 5 to 10 minutes.
• Add the tea leaves and turn off the flame. Keep it covered for 5 minutes.
• Switch on the flame and add the milk. Bring this to boil and turn off the flame.
• Strain the tea and add sugar as per taste. Serve it hot with your evening snacks!

Hot Cocoa

While I wish Christmas season would last longer, I still enjoyed the one month that preceded Christmas. That is when we decided to begin our Christmas celebration. The tree was up a month ago with little tweaks and twists whenever we were mood for a change. CBN radio played all along and I lost count of the Christmas movies we watched. Each movie spoke of Christmas spirit, family, love and hope. Put together, it is the celebration of life putting aside all our worries.  Baking also found way into our life and mall hopping to see the Santa Claus and Christmas decor were not far behind. 

It's Christmas eve and I hope all of you are all ready for the big day! The climate is chilly in most parts of the world and if you are in mood for a drink (non alcoholic :P) - here is a recipe you can count on. It makes me think of all the days we went to Cafe Coffee day for a sip at Hot Cocoa and it took me years to realise I could make one at home with easily available ingredients.

This would be all my Christmas recipes for this year. Wishing you all a very very blessed and joyous Christmas!!

Ingredients

(single serve)

1. Milk - 1 cup
2. Cocoa powder(unsweetened) - 1 tbsp
3. Instant coffee powder - 1/4 tsp
4. Sugar - 1 tsp
5. Cinnamon powder - 2 pinches
6. Vanilla essence - 2 drops

Method

Warm the milk in a sauce pan. Add the cocoa powder, instant coffee powder and sugar. Using a hand whisk, stir the contents well to prevent cocoa powder from forming lumps.

Turn off the flame just when it begins to boil. Stir in the cinnamon powder and vanilla essence and serve hot.

You may also note - 

1. Cocoa powder tends to form lumps, you can sieve the powder in order to avoid that.
2. Sweetness may be adjusted as per your choice.

Spiced Apple Juice

I am not a fan of Dubai summers and eagerly wait for the winter to arrive. Every time it does I swear to make the best use of it. From evening strolls in the park to sitting out in the balcony and enjoying the breeze, I love it all. I am on high spirits this season - so my kitchen often has new dishes.

If you are looking for something warm to make your winter nights cozy, look no further. Here is a tried and tested recipe which you will grow to love. Its absolutely not complicated and all you need are three ingredients. While your chicken roasts and your cake bakes, you could have your drink made as well. So here you are - Spiced Apple juice!

I got this recipe from Shibin and he got it from his brother, Shinoj.

Ingredients

1. Apple Juice - 4 glasses ( You could pick up a can from the supermarket)
2. Cinnamon sticks - 1 whole stick
3. Cloves - 6

Method

Pour the apple juice into a saucepan along with cinnamon sticks and cloves. Simmer this for 10 to 15 minutes on low flame. Do not let it boil - switch off when the bubbles just start forming at the bottom of the pan. Keep it covered for 20 minutes and let it take in the flavors of the spices. Serve it warm.