Welcoming fall with this Crunchy Munchy Snack Mix recipe. This Snack Mix is by far the best one and you can be as creative with this as you want. With a huge variety of cereals, nuts, fruits, biscuits you can easily make one for you that suits your taste buds!
For me, it had to be more salty and less sweet so I came up with this really BOLD flavored snack mix that is crunchy, salty and has a zing of spiciness and sweetness too. I remember, in my University days ( good ol’ days *sigh*) me and my friends, we always wanted something to munch during lectures and during those 15 minutes break between lectures, we’d rush to the cafeteria to buy some snacks. While I was making this snack mix it reminded me of that time and brought a smile to my face – memories are treasures indeed!
So coming back to the recipe, this can be a great traveling snack, can be served at parties, good for game days, picnics, movie night and also can make a very interesting fall gift or party favor too. Here’s a very pretty packaging idea and free printable tags by Make Bake Celebrate
Please your guests and family with this fun and flavorful Crunchy Munchy Snack Mix Recipe. I bet you won’t be able to stop yourself from eating – this is so addictive, but hey be easy on yourself!
Crunchy Munchy Snack Mix
by Hirra Pervaiz October-29-2014
Crunchy Munchy Snack Mix! loaded with flavor and fun shapes. Bet you can’t stop yourself from munching this
Prep time: Cook time: Total time: Yield: servings 20
2 Cups Corn Chex
2 Cups Wheat Chex
2 Cups Rice Chex
1 Cup windowpane pretzels
1 Cup mini garlic rye chips
1 Cup garlic bread sticks
1 Cup Smoked Almonds
1 Cup Roasted Cashews
1 Cup Natural Pistachio
1 Cup M&Ms or Smarties
1/2 Cup Butter
1 tsp Garlic Powder
1 tsp Onion Powder
3 Tbsp Worcestershire Sauce
1 Tbsp Tabasco Sauce
1 tsp Seasoned Salt
Add the cereal and all the nuts in a large mixing bowl, except M&Ms.
In a microwave safe bowl add the remaining ingredients and microwave until the butter melts. Give it a nice stir and mix into the cereal mixture, stirring while adding the liquid mixture.
Now transfer the mixture to the baking tray lined with baking sheet. Bake for about 1 hour at 250 degrees. Stir every 15 minutes.
Remove from oven and allow to cool. Store in an air tight container.
This is a moment of overwhelming joy and utmost pride for me, that my recipe for *Creamy Chicken and Spinach Bake* has appeared in the Express Tribune Magazine, MsT (which works in partnership with International Herald Tribune) This was featured on Sunday, October 12th, 2014.
It truly is a moment of Joy and Accomplishment! Many Thanks to the Editorial Team at Express Tribune, Ms T for publishing my work.
The temperature is going down, the morning and nights have become chilly now. Finally, the winters are coming (yeeaayy 🙂 ) I’m planning a lot of new recipes for you all for the winters and to start off I decided to share this rich and creamy White Chicken Gravy recipe – its just perfect for the chilly season.
This dish is rich in flavor and texture and achieves this without the use of Tomatoes and Chilli powder in it. AMAZED? well, there’s more. As it’s White Chicken, so to maintain the whiteness of the gravy this recipe doesn’t include turmeric powder either! SO not using tomatoes, red chillies and turmeric makes it an unconventional chicken gravy recipe.
This Weekend, instead of recahing for the takeaway menu try this White Chicken Gravy recipe and I’m sure it’ll become your family favorite and regular lunch/dinner dish too.
Do share your feedback in the comments below. You can even share the picture of your gravy (tried) on the Facebook Page.
White Chicken Gravy Pakistani Style
by Hirra Pervaiz October-20-2014
A delicious gravy with succulent chicken pieces in creamy yet subtle white gravy full of flavors
Prep time: Cook time: Total time: Yield: serves 6
1 Whole Chicken, cut into 8 pieces
1/4 cup Ghee/Oil (I used half ghee half butter)
1 Onion, large, finely chopped
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Salt
1 1/2 tsp Black Pepper, freshly ground
1/2 tsp White Pepper
5-6 Green Chili, chopped and ground
1/2 tsp Coriander powder
1 cup Cream/Yogurt
1-2 cup Chicken Stock (or Water, I used Chicken Stock)
1 Tbsp Cornflour, dissolved in 1/2 cup water
Fresh Cilantro chopped for garnish
Heat Ghee/Oil in a heavy bottom pan on medium heat, add onions. When they turn soft and translucent (don’t let the onion brown) add Ginger and Garlic paste. Saute till fragrant and color changes a bit
Add the Chicken and fry till its color changes to golden. Now add about 1 cup water, cover the pan and let the chicken cook. For about 10-15 minutes until the water evaporates and chicken is cooked and tender.
Add the spices, salt, black pepper, white pepper, coriander powder, green chilies. Mix and let cook for 1-2 minutes.
Add the cream/yogurt, the chicken stock and bring to a boil.
Add the cornflour mixture, bring to a boil. The gravy will begin to thicken. Taste check and check the gravy consistency. (Add more cornflour mixture if too thin or add water/stock if its too thick)
Let simmer for 2 minutes. Dish out, garnish with fresh coriander.
I’m so excited, over-joyed and extremely happy *screams out loud* We’ve reached 1000 Likes on Facebook! YAAYY!! *Happy Dance*. A BIG THANK YOU to all you awesome people who are appreciating and liking my recipes!
Today, as we’re celebrating 1000 Facebook Likes, I decided to do something different and hence came up with the idea to do a Step-by-Step Pictorial Recipe. Aren’t you excited? I’m sure you are, I’m too 😀
So here goes my First step-by-step pictorial recipe of the Blog “The Banella Bread with cream cheese swirl” Did the name Banella just confuse you? No worries it’s my name for Banana+Nutella = Banella (aww… isn’t that cute J ). This is so delicious and so so easy to make.
Come on Foodies, grab your tools, IT’S BAKING TIME!
First things first, Preheat oven to 180° C or 350° F. Grease a 9” x 5” loaf pan with butter and line it with parchment paper
Mash the bananas using a potato masher or with the back of the spoon. Don’t mash completely let it have some small lumps in it.
Sift together flour, salt and baking soda in a bowl. In a separate bowl combine sugar and butter using a beater, until smooth. Add egg to it, beating after every addition.
Add mashed bananas to it then milk and vanilla essence and mix to combine.
Combine all the dry ingredients with the sugar-butter mixture, until smooth.
In a microwave safe bowl put in Nutella and microwave for about 15 seconds. Mix it with a spoon so that its softened. In a separate bowl, take one cup banana bread batter add Nutella to it. This is now Nutella batter
In a bowl combine cream cheese and egg until smooth.
Carefully add the three batters prepared into the pan. First the banana batter, then Nutella batter, then cream cheese. Give it a nice swirl with the back of the spoon. Then again cover with the banana batter and Nutella batter until finished.
Swirl on the top of the batter and bake it for 50 to 60 minutes or until a tooth pick inserted comes out clean
Allow it to cool in the pan for 15 minutes (This will allow it to set). Remove and allow to cool on wire rack for 10 minutes.
Slice it up and serve while it is still warm. Serve it with some melted Nutella.
Banella Bread with Cream Cheese Swirl
by Hirra Pervaiz October-15-2014
The Best Banana Bread with good tasting foods Banana, Nutella and Cheese – Bread Perfection!
Prep time: Cook time: Total time: Yield: 1 Loaf
2 cups Flour
3/4 tsp Baking Soda
1/2 tsp Salt
1/4 cup butter, softened
1 cup Sugar
1 1/4 cup Mashed Bananas
1 tsp Vanilla Essence
1/3 cup Milk
3/4 cup Nutella
1/4 cup Cream Cheese
Preheat oven to 180° C or 350° F. Grease a 9” x 5” loaf pan with butter and line it with parchment paper
In a bowl sift together flour, salt and baking soda
In a separate Large bowl, cream sugar and butter together. Add 2 eggs (one at a time), beating well after each addition. Add mashed bananas, milk and vanilla essence and beat until combined. Add dry flour ingredients and beat on low until combined. (don’t over beat)
In a small microwave safe bowl, melt Nutella for about 15 seconds. Mix so its evenly heated and softened. Add Nutella to 1 cup of banana batter and mix well
In a separate small bowl beat egg and cream cheese together until combined
Spoon carefully all there batters in the pan alternating banana batter, nutella batter, cream cheese. Swirl it with the back of a spoon
Bake for about 50-60 minutes. Cool in the pan for 15 minutes remove from pan and let cool on a wire rack for 10 mintues
Slice and serve while warm. Serve with additional melted Nutella.
It was World Egg Day on October 10th, 2014. This day is celebrated to raise awareness about the many benefits of Eggs. Owing to this day, I thought of making a contribution too with my Cheese Omelet recipe
Here is a quick fact: Did you know that one chicken can lay about 250 to 300 eggs in a year? Thank you lovely chickens, as this ingredient (Egg) has become the hero of the Kitchen and daily meals.
Eggs, without a doubt are superfood as they are rich in proteins, vitamins and minerals. This champion ingredient can truly transform any meal breakfast, lunch or dinner into something special and it’s AFFORDABLE too! For more egg related recipes visit my RecipeIndex
So coming back to our Cheese Omelet recipe. As you know by now that I’m a cheese lover. If not yet, read about me and my stories on ShortStoryThursday. This recipe is very simple to make, and with a few ingredients we’ll make a fancy omelet and eventually you’ll have a fancy breakfast. Now isn’t that GREAT?
The best thing I like about this omelet is the melted cheese oozing out, the crispy golden bread to go with it and the right blend of flavors in the egg- it is completely DIVINE! Also, in this recipe the secret omelet making tool is “THE SPATULA”.Yes! You read it right, it eases the omelet making process and it’s folding too.
Meanwhile you can also learn this great omelet making technique from the Chef- Julia Child herself!
Try it out and let me know in the comments below How do you do your eggs in the morning?
by Hirra Pervaiz October-13-2014
Oh so Cheesy! Breakfast omelet oozing with cheese-sheer goodness!
Prep time: Cook time: Total time: Yield: 1 serving
2 Eggs, at room temperature
2 tsp Water
a pinch Salt
1/4 tsp Black pepper
a dash Red chili flakes (optional)
1/4 tsp Dried thyme (optional)
2 tsp Butter
1/4 cup Cheddar Cheese
Break eggs in a bowl, season and whisk
Now add water and whisk it lightly. (you can even use milk instead of water, but water makes it more fluffier)
Heat a non stick skillet over medium heat. Add the butter. When it starts sizzling and foaming spread it all over the pan
Add the eggs to the pan and shake vigorously. Scramble the egg a bit and keep shaking the pan for about 6 to 8 seconds
When you start seeing some semi-solid curds, just swivel the pan so that the runny eggs spread around the pan
Now let the egg cook for a few seconds. When the egg seems to be set, run the spatula around the edges to free the eggs from the base.
Turn off the heat. Sprinkle the cheese in the center. Fold the omelet from the sides and then slide it on to the serving plate
Hey Foodie Friends! Hope you all had wonderful holidays and Eid. I’m here with Mutton Liver Masala recipe. About this Eid…I so soo love it, there is so much to do from buying of the sacrificial animal to preparing all those festive meat dishes and especially the BBQ with family and friends is ah-mazing!
My Eid day was fun, full of things happening around and of-course the FOOD! We had BBQ at our place which was really fun and I ate A-LOT! 🙂 Here’s a picture of the BBQ by my sister, do check out her FB page : Snapography
Oh coming to the recipe, as promised here is the recipe for Mutton Liver Masala. This is a Must must dish on our Eid Lunch table and my Ammi (mother) prepares it with love and its so soft and juicy – in short this is superbly Ah-mazing!
Mutton Liver Masala (Kalegi Masala)
by Hirra Pervaiz October-11-2014
Juicy and succulent Mutton Liver prepared in spicy masala – completely delicious!
Prep time: Cook time: Total time: Yield: Serves 5
1/2 Kg Mutton Liver (fresh)
1 Large Onion, finely chopped
2 Medium Tomatoes, peeled and chopped
1 1/2 tsp Ginger Paste
1 1/2 tsp Garlic Paste
1 tsp Red Chili Powder
1/4 tsp Turmeric Powder
1 tsp Salt
1/2 tsp Coriander Powder
1/4 tsp Garam Masala Powder
1 Tbsp Lemon Juice
A Few Coriander Leaves, fresh and chopped
1/4 cup Ghee/Oil
1. Wash mutton liver pieces and marinate with 1/2 tsp garlic paste, 1/2 tsp ginger paste, lemon juice, salt and black pepper 2. Heat oil/ghee in a pan on medium heat and add onion. Fry for a few minutes until its soft and golden 3. Add garlic and ginger paste, saute till they change color and become fragrant 4. Now add the marinated liver pieces, along with the spices, red chili powder, turmeric powder and coriander powder. Fry for a minute 5. Then add the tomatoes, mix well and let the tomatoes cook until they are soft and oil begins to separate 6. Cover the pan and let it cook on in its own water on low-medium heat. keep stirring in between. 7. When the water evaporates, cook liver pieces on high heat for about 2 minutes, don’t overcook as they’ll become hard,add salt now (adding now because if added before it’ll harden the liver pieces)and garam masala powder. Give it a good stir 8. Dish out and garnish with fresh coriander leaves. Serve with Chapati
I’m always on the lookout for good breakfast recipes and during my research I stumbled upon this “Oh So Famous” Elvis’s Peanut Butter and Banana Sandwich recipe
A recipe with the legends name was definitely worth looking into and that’s when I came across this version of the recipe by Nigella Lawson, it was quite simple but I didn’t stop here and continued my search to find out the exact and authentic legendary recipe. So with a few clicks here and there I finally came across Sandy’s page where she had a similar research experience like mine and eventually found Elvis’s mothers comment regarding the recipe on Graceland website (yeeaay finally found it! 😀 ).
So Elvis’s mother shares the recipe secret to be, a sandwich prepared with peanut butter, bananas, bacon, bread slices (of course) but the actual secret was frying the bananas in bacon fat. SO finally, I got to know the secret to Elvis’s Fried Peanut Butter and Banana Sandwich was actually “fried bananas”
As my research had ended here and finally I knew the secret, I went for the simple version of Elvis’s Grilled Peanut Butter and Banana Sandwich and trust me when you’ll have this sandwich it’ll become your favorite breakfast sandwich too!
Are you ready to taste the Legend’s Signature Dish – in my style? Follow the recipe and Tickle those Tastebuds!
Oh btw, the variations to this sandwich are listed below, do check them out!