La Gourmand

La Gourmand Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from La Gourmand, Dhahran.

I offer private chef services and culinary classes and will take you on a magical journey of blends, spice, cuisines and so much more...

For every class and event, I shall create a bespoke manu according to your wishes .

Hello friday lovers..... it’s a long summer afternoon and biryani has been served.....it’s one ultimate pleasure....long...
04/06/2021

Hello friday lovers..... it’s a long summer afternoon and biryani has been served.....it’s one ultimate pleasure....long hot Friday afternoon. Tummies full with biryani and a long long siesta....ayyyyy what else can you ask for?
😎😎😎😎

Can’t believe we are already 4 days into Ramadan. It’s peace, serenity and seeking of purity that’s keeping us all super...
16/04/2021

Can’t believe we are already 4 days into Ramadan. It’s peace, serenity and seeking of purity that’s keeping us all super busy and honestly doing very good to the soul.
I am just sharing a very simple recipe of my every day suhoor that keeps me filled and power packed throughout the day. This is my version of my porridge.

Also check out my foodie friends feed to see what they are sharing today.



Amna’s powerpack porridge
2 tbsp rolled oats
1 tbsp quinoa
1 tbsp bulgur
Fruits and nuts of choice
Granola
Maple syrup

Method:
Cook oats, quinoa and bulgur together in 3/4 cup water with a pinch of salt, 1/2 tbsp sugar and a pinch of cinnamon. It is cooked in 5 minutes max. Cook until thick. Add 1/2 cup coconut milk. Pour in your bowl. Top with layer of nuts such as pecan nuts or slivered almonds. I like coconut shavings as well.
Top with sliced peaches and drizzle with honey or maple syrup and granola. Yummiest suhoor meal ready in minutes:)... enjoy and thank me later

Reading brings me joy and helps me find my calm in the midst of a storm...I was craving for a good read and this one jus...
01/04/2021

Reading brings me joy and helps me find my calm in the midst of a storm...I was craving for a good read and this one just came as a reading suggestion and oh man I am blown away...this is a must must read and I am so glad I chose to read this book by

I chose to post this book as part of a collab with my fellow readers and friends and I say it again “eat, pray, love and hydrate”....that’s my life mantra for y’all folks..what’s yours???



For this grand iftar collab,I am going to share the "King of sandwiches" like literally. Once I ate this sandwich and ...
30/03/2021


For this grand iftar collab,I am going to share the "King of sandwiches" like literally. Once I ate this sandwich and once I learnt how to make this from my MIL, I never ever made any other sandwich filling again....Infact this is the official sandwich of our family hands down. Once you have tried this recipe, you will feel like your life was incomplete without this....really!!!

Ingredients:
500 g boneless chicken
1 tbsp garlic ginger paste
1 cup water
1 tsp salt
2-3 tbsp vinegar.

Cook the chicken with all these ingredients until fully done and then with help of a wooden spoon shred the chicken breast apart. You can also use the hand be**er method.

After shredding the chicken add

2 tbsp tomato puree
1 tbsp shan tandoori masala
1/2 tsp chili flakes
juice from 1 lemon
3 green chilis coarsely chopped.
2 tbsp oil

Add all these spices and just cook for 5 minutes on medium heat.
Now give dum with burning coal for 10 minutes.

Cool down. Add 1/2 cup of finely cut thin strips of cabbage. 1/2 cup mayonnaise and mix well. Your chicken filling is ready.

Fill this up generously in your choice of bread and toast In a grill sandwich maker...

I am super finicky about brown bananas. As soon they have those brown flecks on the skin I cant eat them anymore...But s...
29/03/2021

I am super finicky about brown bananas. As soon they have those brown flecks on the skin I cant eat them anymore...But since I have started baking banana bread the more flecks appear on my bananas the better. I have tried a gazillion recipes of banana bread but this one has become my most favorite, because its not too much bananas hence not too gooey, loaded with pecans and the nutty aroma of tahini anddddd lottsssss of cinnamon..... That smell though....can't explain you the happiness when the whole house gets fragrant with this sweet sweet aroma.....

As part of spice it up collab with my fellow foodies, I thought why not present one my best kept recipes....Its easy peasy and oh sooo good.

incredibles.us

Ingredients
(250g) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup or 115g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
2 large eggs, at room temperature
70 grams tahini paste
1/3 cup (80g) plain yogurt or sour cream, at room temperature (I use Greek yogurt)
2 cups mashed bananas (about 4 large ripe bananas)
1 teaspoon pure vanilla extract
optional: 3/4 cup (100g) chopped pecans or walnuts
Instructions

Adjust the oven racks to the lower third position and preheat the oven to (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. At medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, tahini paste and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown.

Jusssst came back from juma and the khutbah today was all about welcoming Ramadan..Ramadan approaching fast and we all n...
26/03/2021

Jusssst came back from juma and the khutbah today was all about welcoming Ramadan..Ramadan approaching fast and we all need to start prepping mentally and physically for this blessed month.
Talking about Ramadan one can’t forget the importance of healthy and nutritious Sehri ore iftaar so you are power packed to perform all the rituals of this sacred month.
In Saudi Arabia, a very common breakfast that we have come to love is “foul” eaten with fresh baked khobs bread.
Let me share how to make this easy and protein packed delight.

Take 1 can of favs beans and drain the brine water. Blend the favs beans.
Heat up 2 tbsp olive oil, add 1 chopped onion and stir.add 8 cloves chopped garlic and 2 chopped tomato. Stir and add the fava beans paste.
Season with salt, black pepper, paprika powder and cumin powder.
Cook for 5-6 minutes and ladle in to your bowl. Sprinkle with chopped green chili and cilantro. Pour Tahina pasta and extra virgin olive oil on the top. Enjoy...

Please check out my fellows for their ideas about sehro iftaar recipes.


I have been cooking/baking for past 16 years at least and most of the recipes are not hard to master for me anymore. The...
22/03/2021

I have been cooking/baking for past 16 years at least and most of the recipes are not hard to master for me anymore. They don't scare me anymore....What has taken me the longest to achieve is "Aloo Gosht"....The national dish of Pakistan after biryani and a staple in our households.Sab see ziada dar bhi mujhe aloo gosht see hi lagta hai. Meat should be tender, shorba should be consistent, the gravy not too thick neither too thin and flavorful at the same time....kesay kar leti hen ye ammi? my mom and my MIL make the bestest aloo gosht in the world and I can never ever come even closer....I have just mastered my own method and just stick to this one for guzara....ap sab bhi mulahza farmayen...

Ammi style aloo gosht
500 g Mutton
2 small onions sliced
2 tomatoes
7-8 cloves garlic
1 inch piece ginger
1 bay leaf
2-3 black peppercorns
1 tsp salt
1 tsp red chili powder
1/4 tsp turmeric
1 tbsp zeera and sookha dhania powder
3 tbsp oil for cooking
cilantro and green chili for garnish.

Method:
Heat up oil and fry onions with garlic clove until light golden. Once golden add sliced tomatoes and a little bit water. Pressure cook for 2 minutes. Open the pressure and blend this masala with piece of ginger in a blender jug. Meanwhile in the pot add 1 tbsp oil and quick fry the meat on high heat until it changes color. As soon it changes color add the bay leaf, peppercorn and the blended masala. Add salt, chili, turmeric and zeera sookha dhania. Pressure cook for about 10 minutes. Open the pressure. Add thick pieces of potato. Add boiling water to achieve desired consistency of shorba and cook on low heat until potatoes are done.

Sprinkle with a pinch of garam masala and fresh cilantro and green chili.

So last Friday we went to the local fruit Mandi, or the farmers market in modern terms. It was 5 am in the morning and i...
12/03/2021

So last Friday we went to the local fruit Mandi, or the farmers market in modern terms. It was 5 am in the morning and it felt like a party going on. Ful of vendors, in a hurry, everyone bargaining, everyone haggling…. It was fun…..so we walked around.looked around all the fresh produce coming in from every corner of the world…….so while we are getting some fresh herbs and fruits, the husband is like “yaar we haven’t had mooli ke parathay in ages” :D…I being the good wife say ok go get some then I’ll make them today….so here I am sharing my simplest version of Mooli ke parathay….

Ingredients:

3 Mooli/white raddish

Salt

Chili flakes

Dreid fenugreek

Cilantro

Green chili

Chaat masala

Lemon juice

Anaar dana powder



Method:

Peel the radish and grate in a grater or a food processor. Place in a sieve and sprinkle generously with salt. Let the radish sweat for some time. Then squeeze as strongly as possible to get rid of all the bitterness and water.

Now add all other spices and herbs.

Make small discs of prepared flour dough. Place the radish material in between and cook on a very hot flat pan.

Once you see its cooked on one side brush with ghee and turn.

Cook on both sides brushing with ghee until crispy and golden spots form.



Enjoy with a side of achaar/chatni or plain yogurt.



I love my mooli ka paratha with plain yogurt.What do you enjoy you paratha with?

Love for fries. runs in our genes. My mom has loved fries all her life and we have not stayed behind sharing her love. I...
10/03/2021

Love for fries. runs in our genes. My mom has loved fries all her life and we have not stayed behind sharing her love. In all my Ramadan memories, there was always one thing that was a must on Iftar table for us. Crispy masala fries... let me share this super easy recipe and let you in our little family secret.
Ingredients:
2-3 big potatoes
1.5 tbsp corn flour
1 tsp salt
1/2 tsp chili flakes
1/2 tsp chaat masala

Method:
Wash potatoes. Peel them and cut into thin fries. Rub cornflour,salt, chili flakes, chaat masala. Fry in piping hot oil. Enjoy with a choice of dip.

Check out my foodie friends Ramadan recipes as well . Let’s see what we can all plan to enjoy this coming Ramadan.
kitchenette




Recipe Nargisi Koftay:Ingredients:For koftay500 g boneless beef or mutton cut into cubes125 grams chana daal (soaked)1 t...
08/03/2021

Recipe Nargisi Koftay:

Ingredients:

For koftay

500 g boneless beef or mutton cut into cubes

125 grams chana daal (soaked)

1 tsp salt

½ tsp red chili powder

¼ tsp haldi powder

1 tsp zeera

2 cinnamon sticks

2 bay leaves (taiz paat)

3 black cardamom (moti ilaichi)

11 Peppercorns (kaali mirch)

7 Laung

1 tbsp garlic ginger paste

3 eggs raw

For Gravy:

3 onions

4 tomatoes

5 cloves garlic

1-inch piece ginger

(some extra whole spices, moti iliachi, cinnamon, laung, kaali mirch)

½ cup oil

8 boiled eggs



Method:

Cook meat with whole spices, garlic ginger for a little bit. Add soaked daal to it and cook on pressure cooker for about 15 minutes. This should be cooked completely dry and daal should come to a creamy consistency. Add 3 eggs while grinding.



Wrap this material generously on your boiled eggs and fry on medium heat until crispy and golden. Only takes 2 minutes. Keep warm in an oven.



PRO TIP: if your daal is not cooked to almost creamy consistency, your koftas will not stick together.

Make sure your daal is well cooked.



Once done, grind your mixture well with some fresh cilantro and green chili to a very fine consistency.

Now in a pan heat up some oil, fry slices onions and ginger and garlic until golden. Add sliced tomatoes and cook together. Blend in a jug blender to a very very smoth consistency.

PRO TIP:

Use a blender jug to achieve that super smooth consistency.

Heat 2 tbsp oil in a pan. Roast 1 black cardamom, 1 cinnamon stick, 1 bay leaf lightly. Add the blended onion and tomato puree to the oil. Now add yogurt 1 tbsp at a time, stirring continuously to achieve that fine grain.

Add salt, chili powder, haldi and zeera.

Stir until oil comes on top. Add boiling water (PRO Tip: for an awesome gravy always use boiling water)



For serving first pour your gravy in a bowl. Cut your kofta in the middle and place in your gravy.

PRO TIP: If your kofta has gone cold, never warm in a microwave. It will get soggy.

Always heat up in a baking oven or warmed pan.

Enjoy this royal dish and make a dua for my sweet mother in law.

Being a hard-core feminist myself, I cannot stress enough how much I like to celebrate every woman on earth. I see each ...
08/03/2021

Being a hard-core feminist myself, I cannot stress enough how much I like to celebrate every woman on earth. I see each and everyone of them, giving up their sleep, their comfort, their privacy their bodies their lives to everyone around them. Today I don’t want to celebrate celebrities, I want to celebrate a very very strong woman from whom I have learned major life skills. Communications skills, negotiations skills, survival skills and the list go on and on….

When I got married, and I with my husband visited me in laws for the first time, I went to the kitchen and asked her…Please teach me how to cook. I don’t even know how to boil an egg.

She laughed and said you are so young, you will learn everything with time. But she really taught me so so so much. How to do dishes, how to make a roti, how to fry an egg, how to slice, how to serve, and on and on…. Proudly I can say if I can, my MIL has played a major role in making me a good cook.

Don’t miss my next post for the recipe.
Also hop over to my foodie friends feeds to check out how they are paying a tribute to the strong women in their lives.





Today on woman’s day I wanna pay a tribute to her, by sharing one of her very very special recipe. A recipe very close to her heart and also to mine. ( Because Omar my husband and her first born loves it )

I called her and asked her tell me a recipe that defines you, that is very very close to your heart so she sent me a voice note with this one. I will include her very very special tips and tricks in it too.

This colab is so close to y heart because it features my most most favorite activity of the day. Reading with a cuppa is...
06/03/2021

This colab is so close to y heart because it features my most most favorite activity of the day. Reading with a cuppa is therapy for me. That few moments that I get to catch in between countless errands with my book and a steaming hot cuppa refill me with tremendous fuel for rest of the day.

I am reading "Educated" by "Tara Westover. It is a memoir of her recounting her overcoming life challenges in order to go to college and how it gave her immense perspective.

So far I can only recommend this book.

Hop over to check out what my fellow bloggers are reading these days. @

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Dhahran
31311

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+966552914230

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