It is just so surprising that we are almost closing into the first quarter of the year! 2015 just seemed to have started yesterday... The fast moving of days is actually scary because it always gives you a feeling that there is so much to do and so little time. We believe that the movement of time in a fast pace is one of the signs that the end is near. No, no, don't worry, I am not scaring any of you... :)
I was supposed to have this guest for the Eid special guest post but then she was so impatient, that she landed up on my space much earlier than expected! Hehe... I am just kidding. My tryst with Rashida
started from our common love for Sister Yasmin Mogahed and a bonding over her lovely book "Reclaim Your Heart". Her blog was one that made me realize how diverse our Indian cooking is and I am always in awe with the recipes she shares, as they are so different from what we cook. In fact, cooking is such a wide ocean that you cannot stop with just a few trials, provided that your family is ready to eat it! :)
OK, now why Rashida appears on my blog earlier is that InShaAllah, next month, she is going to be a bride and enter into a totally new phase of her life. Being married is definitely a beautiful feeling and I wish from the deepest recesses of my heart that you see the best of it and may you have a life filled with Allah's barakah (blessings). A little advice from a sister who has seen it all - keep praying for your marriage, always hold tight to His rope and move forward. InShaAllah, you will never go wrong. And have a lot of patience! It is a very important requisite for a life together, something that I learned a bit late! :) So I guess let's move on to her and her lip-smacking dish that she has bought along... :)
Assalam Alaikum & Hello reader’s!
I am Rashida Shaikh blogging at Inherited Recipes
where I am saving all my experiments and recipes that inherited to me. I was calculating
the difference between my first(@ Love2cookMalaysia)and
second guest post, and I realized I am not giving enough time to my blog. In
Sha Allah, I’ll be more active from now…”oh no!” when after marriage ;) I am getting married to Alhamdulillah, the most
wonderful Man (blush blush) wish me
luck dearies xoxo
Now to my host:
The Big Sweet Tooth-A
place where you get inspiration & food recipes (one of my favourite’s)
It started with one comment and now
guest posting at her well-pronounced space. She has visited my space and since
then I started following her. Mash Allah we all know how well she
manages her site. I am sure you too wondering how she handle all from working,
cooking, baking, creating events and making her home better place to live.
Rafeeda, you have to share a secret
energy booster with us or I will put you through questionnaires at my site. ;)
When I saw these cute dumplings in
thin shiny gravy, with cabbage & spring onions scattered. Fancy!!! Was the
word came in to my mind and chicken minced, had to try it!!!
Unfortunately, spicy sweet and sour chicken
dumplings has not much appreciated by all family member as I was expecting got
suggestion ‘Next time add more veggies to dumplings’, sometimes it’s so
difficult to satisfy each and everyone’s taste bud(sigh). Nevertheless, now this is one of my favorites, would love
to serve it to my guest with Kulcha.
For now, I am serving Spicy Sweet
and Sour Chicken Dumplings to my virtual guest.
Preparation Time : 20 minutes
Cooking time : 30 minutes
Cabbage(chopped) 2 teaspoons
Red chilli paste 1-1/2 teaspoon
Red chilli sauce 1 teaspoon
Spring onion leaves ½-cup
Spring onion bulb(chopped) 2
Ginger,Garlic(chopped) 2 tsp
Mix all the ingredients together
with chicken mince and make 25-30 small balls out of it.
Fry it from all the sides on using
non-stick pan and keep it aside.
Chop the onions and cabbage.
Heat the oil add chopped ginger,
garlic onions and cook for 3 minutes.
Later, add chopped cabbage and cook
on high flame for 5 minutes while stirring occasionally.
Add 1/4-cup water and cook for some
Add red chili paste, red chili
sauce, Tomato ketchup and salt.
Cook until water evaporates and
mixture left the raw smell.
Put chicken dumplings in to it and
cook for 12-15 minutes or until done. Adding 1/2- cup water in to it.
Adjust salt, sugar and add 1 tsp
Prepare cornstarch water by adding 4
tsp corn flour in to 1-cup water. Cook for 4-5 minutes.
Lastly garnish with spring onions.
Serve hot with pratha or naan.
You can use regular onions instead
of onion bulbs.
Adjust salt, sugar and make spicy as
per your preference.
Haha... Rashida dear, you don't need to put me through any questionnaire! In fact, I don't have anything to say except that it is His blessings for sure... that may explain the reason why I kept blogging through the lows of my life and when matters are fine, Alhamdulillah.... I take a lot of pleasure in cooking, clicking and posting and you can see from my pictures that I just don't spent too much of time on clicking 100s of pictures or on making my photographs extraordinary! I am a simple human being doing all that I have to do and trying my level best, InShaAllah... :)
Wishing you all the very best dear and hoping to see you blogging more after marriage, like you wish to... Hope all of you enjoyed reading through the post... Have a great weekend! :)