Egg Salad Sandwiches

If you ever thought egg sandwiches were boring you’re gonna wanna try this recipe. As much as I love the classic egg sandwiches that just have mayo and some salt and black pepper mixed in, these are a true winner. Fresh vegetables add a vibrant punch of flavour and once you’ve tried these, you’ll never settle for simple again.


Here’s what you’ll need for approx 6 Sandwiches

5 hard boiled eggs, chopped

1 tomato, seeded and finely chopped

3 T finely chopped carrots

3 T finely chopped cucumbers

1-2 green chillies, seeded and finely chopped

1/4 t salt

1/4 t black pepper

1/4 cup mayo

3-4 T thousand island dressing

12 slices of bread


In a bowl mix together all the ingredients except the bread. (Most of the time I only add 4 egg yolks to the sandwich mix instead of all five).


Taste to see if more salt or black pepper is needed. You can put the mix in an airtight container and use it as needed or make sandwiches and serve them right away!


There’s so much flavour in them already that you don’t even need ketchup or any dip to serve with them.


I like to keep this mix in the fridge so I can make myself a sandwich for a quick snack, and it’s great to have on hand when you have unexpected visitors as well.

 

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Paratha Rolls

There are so many ways you can make these, but i’m gonna show you how I like to make them, and you won’t be sorry if you try them!

It’s about having the right ingredients, a little cooking, and a little assembling. Not too hard to make and great to make in bulk.


Here’s what you’ll need:

1 pound boneless chicken cut into thin strips

1 T oil

1/2 t salt

1/4 t black pepper

1/2 t garam masala or 1 T tikka masala

1 T yogurt

2 T lemon juice

8-10 frozen parathas (I use dawn parathas)

pickled onions*(recipe below)

mint chutney

Spicy Mayo (optional)

In a small bowl add the chicken, salt, black pepper, garam masala/tikka masala, yogurt and lemon juice and let it sit for at least 10 minutes.

While it’s marinating you can prepare the parathas according to package directions. I like using the dawn frozen parathas but you can use any of your choice, and even make them at home. If you opt to make homemade ones I would suggest adding some flour to the aata(indian wheat flour). Set the parathas aside once cooked.

In a pan heat the oil and sauté the chicken until it’s cooked through. Let it cool slightly before assembling.


To assemble spread some mint chutney(and/or spicy mayo) on one half of the paratha, add as much chicken and pickled onions as you want towards the edge of the paratha that has the chutney and roll tightly and secure with a toothpick or fold into some foil.


If you want to make these ahead and keep them warm in the oven I suggest wrapping them individually in foil instead of using a toothpick. That’s all there is to it!

You can add whatever you want to this. I sometimes add cucumbers, tomatoes and lettuce.


*Here’s how I pickle onions:

1 red or white onion, thinly sliced

1/2 cup vinegar

1/2 cup water

1/2 t salt

mix everything together in an airtight container or jar and let it sit in the fridge for at least 3 hours before using. It stays good refrigerated for at least 2 weeks.

Mango Lychee Lemonade

It’s a mouthful to say, but oh so delicious! This lemonade is refreshing and balanced, with each flavour playing it’s own role.

This recipe is great for making in bulk. Here’s what you’ll need for one batch

1.5  litre lemonade

1/2 litre lychee juice

1 cup mango puree

You can mix these all together in a pitcher and add some ice right before serving. 


But what I like to do is freeze the mango puree in ice cube trays. That way when you add it to the lemonade it doesn’t dilute the drink and keeps it cold. You can also do the same with either of the ingredients. Mix the juices as normal, but add some of the lemonade or the lychee juice into ice cube trays and then add it back in right before serving.


This is so refreshing on a hot summer day, great for serving at iftar, and you’ll be surprised at how well the flavours go together.

Mint Chutney

I never use mint chutney throughout the year as much as I use it Ramadan. It’s so refreshing, especially when it’s mixed in yogurt. It also helps get all the fried food down and tones down the grease level!

I already have a basic recipe for mint chutney up, but this is a different version that has more flavour, and the lemon juice not only helps with the flavour, but the color is bright green and beautiful!


Here’s what you’ll need

2 bunches of fresh mint leaves (remove the thick stems)

1 bunch cilantro (keep the stems on)

4-6 green chillies

1/4 cup lemon juice

2-3 cloves garlic

1 t salt

water to help blend

If you have a big enough chopper/blender you just put everything in and blend into a fine paste. You may need upwards of 1/2 cup of water. I don’t add too much salt while blending because I like adding it when I mix this into yogurt, as needed. This can store perfectly in the fridge in an airtight container for up to 2 weeks and can freeze for months! You can actually freeze this into ice cube trays, and you’ll have individual servings of it ready to use!

Date Truffles


These are the perfect little bites you need in your life right now. With Ramadan around the corner i’m always inspired by certain ingredients associated with this month, and dates are the first thing that come to mind. Traditionally, you open your fast with a date or two, a sip of water, then you dive into all the good stuff like samosas, fruit chaat, papri chaat and chicken patties. A lot of people seed and stuff their dates with almonds and cream. But if you take a couple of more steps, you can come up with something so simple yet so decadent, like these Date Truffles.

I was very excited when I saw a pack of date paste at my local halal grocery store. That takes out the whole boiling and blending part of the dates that made me think twice before making these. Now all I do is pop open a pack and do some minor mixing and rolling and I have a beautiful tray of Date Truffles.

Here’s what you need, and please keep in mind you can add any ingredients you want. I’lll list a few at the end of this post for ideas!

1 1/2 cup Medjool date paste

1 cup almonds

1/2 cup shredded unsweetened coconut

extra shredded coconut to coat


In a chopper or blender chop the nuts until they look like coarse crumbs. Add them to the date paste and shredded coconut mix until the mixture is well combined. I would suggest using a spatula or to save some time go in with your hands. It’s a little messy but much quicker.


Then take a rounded Tablespoon measure or a mini cookie scoop and dip it in water before scooping out the mixture and rolling it into a ball. Then roll the truffle around in some shredded coconut until it is completely coated and set aside on a lined tray. Make sure you dip the spoon in water between each scoop or the paste will just stick to the spoon and make a mess. You can even refrigerate the mix for a few minutes before using to make things easier. 


That’s it! Just a few simple steps and you have such a special treat that can be used to open your fast, during Sehri to give you energy throughout the day, or let’s face it, it’d be great though out the year as a snack or energy boost too!


Keep these refrigerated to keep them fresh longer!

You can add raisins, different nuts, chocolate chips, oatmeal, dried fruits, cereals and so much more to this recipe!