Kheer Recipe

Ingredients

1 liter of milk
a small tin condensed milk
4-5 tbs. sugar (reduce amount if adding sweetened condensed milk)
½ cup rice washed
dry fruits-pistachio, almonds
1 tsp. Kewra essence
3-4 green cardamom (Chhoti Ilaichi)

Instructions

In a pot add milk and ilaichi seeds and washed rice and leave on a very low flame to cook.
When rice becomes very soft smash it and leave on low heat to thicken.
Add sugar and condensed milk and cook till bubbles start forming.
Add kewra essence just before removing from heat.
Garnish with dry fruit.

Serving: 4 persons

National Dishes of the World

National Dishes of the World

 

A national dish is a dish, food or a drink that represents a particular country, nation or region. It is usually something that is naturally made or popular in that country.

Afghanistan - Qabili palau
Albania - Tavë kosi, Byrek Shqipëtar me perime
Algeria - Couscous
Andorra - Escudella
Angola - Muamba de Galinha
Antigua and Barbuda - Fungee & Pepperpot
Argentina - Asado, Empanada, Milanesa, dulce de leche, locro.
Armenia - Harissa, Lavash
Australia - Meat Pie
An Australian meat pie is a hand-sized meat pie containing largely minced meat and gravy sometimes with onion and often consumed as a takeaway food snack. The pie itself is congruent with the United Kingdom's steak pie.

Austria - Tafelspitz, Sachertorte, Wiener Schnitzel (Vienna), Apfelstrudel
Azerbaijan - Yarpag dolmasi
Bahamas - Crack Conch with Peas and Rice
Bahrain - Muhammar
Bangladesh - Fish and Rice, Biryani
Barbados - Cou-Cou and Flying fish
Belarus - Latkes
Potato pancakes, also known as latkes or latkas (Yiddish: לאַטקעס, Hebrew: לביבה levivah, plural לביבות levivot), are shallow-fried pancakes of grated potato and egg, often flavored with grated onion. Potato pancakes may be topped with a variety of condiments, ranging from the savory (such as sour cream) to the sweet (such as applesauce or sugar), or they may be served ungarnished.

Belgium - Pommes frites, Moules Bruxellois (Brussels)
Belize - Belizean rice and beans with fish stew
Benin - Kuli-Kuli
Bhutan - Ema datsi
Bolivia - Salteñas
Bosnia and Herzegovina - Burek, Cevapi, Bosanski Lonac, Sogan-dolma
Botswana - Seswaai
Brazil - Feijoada, rice and beans, churrasco, brigadeiro, steak and french fries
British Virgin Islands - Fish and fungee
Brunei - Ambuyat
Bulgaria - Sarma, Shopska salad, Karvarma
Burkina Faso - Riz Gras
Burundi - Mealie-Meal Porridge
Cambodia - Amok trey, Samlor kako
Amok trey, or steamed curried fish, is a traditional dish of Cambodian and Thai cuisine (Thai:ห่อหมกปลา, "Haw Mok Pla"). It is fish coated in a thick coconut milk with kroeung, either steamed or baked in a cup made from banana leaves. Essential to the dish is the addition of the leaves of the noni tree and the use of fingerroot.

Cameroon - Kondre, Ndolé
Canada - Poutine - (Province of Quebec), Pancakes with maple syrup, Beaver tail (pastry), Butter Tarts, Nanaimo Bar, Kraft Dinner,Salt cod - (Province of Newfoundland and Labrador)
Cape Verde - Catchupa
Central African Republic - Cassava
Chad - Peanut and squash stew
Chile - Asado, cazuela, empanadas, Pastel de choclo, porotos granados
China - The staple diets in Northern China are: mantou, bing (Chinese flatbread) and wheat noodles; as for the South: rice, rice noodles and rice congee.
Macau - Galinha à Portuguesa, baked pork chop bun.
Colombia - Bandeja paisa, sancocho
Democratic Republic of the Congo - Mwambe (Moambe)
Republic of the Congo - Moambe, Yassa
Costa Rica - Gallo Pinto, Casado
Côte d'Ivoire - Maquis
Croatia - Sir, Brudet (in Dalmatia), turkey with mlinci (in Continental Crotia)
Cuba - Platillo Moros y Cristianos, Ajiaco
Cyprus - Souvla, Halloumi, Sheftalia, Fasolada
Czech Republic - Svickova
Denmark – Pork Roast, Frikadeller, Smorrebrog 
Smørrebrød (originally smør og brød; Danish for "butter and bread") usually consists of a piece of buttered rye bread (rugbrød), a dense, dark brown bread. Pålæg (literally "on-lay"), the topping, then among others can refer to commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads. This daily practice is the base on which the art of the famous Danish open sandwich, smørrebrød is created: A slice or two of pålæg is placed on the buttered bread, and then pyntet (decorated) with the right accompaniments, to create a tasty and visually appealing food item.

Djibouti - Skoudehkaris
Dominica - Mountain chicken
Dominican Republic - White rice topped with stewed red kidney beans, pan fried or braised beef, and side dish of green salad and/or tostones. The ensemble is usually called bandera nacional, which means "national flag", a term equivalent to the Venezuelan pabellón criollo.
Ecuador - Encebollado, Ceviche
Egypt - Kushari, Ful medames, Mulukhiyya
El Salvador - Pupusa
Equatorial Guinea - Succotash
Eritrea - Zigini
Estonia - Verivorst
In Estonia, verivorst (blood sausage) is very similar to Finnish mustamakkara. It is sold and eaten mostly in winter, being a traditional Christmas food. At that time there is a large variety of verivorst in stores, ranging in different shapes and sizes. Verivorst is usually cooked in an oven, but sometimes also fried on pan. Like in Finland, verivorst is often eaten together with lingonberry jam, but occasionally also with butter or sour cream.

Ethiopia – doro wat (chicken stew) , injera
Fiji – Lovo, Yaqona
Finland - hernekeitto (Finnish green pea soup),  (sauteed reindeer), Karjalanpaisti
Sautéed reindeer (poronkäristys in Finnish, renskav in Swedish) is the perhaps best known traditional meal from Lapland, especially in Finland and Sweden. Usually steak or back of reindeer is used. It is sliced thinly (easier if frozen and then only partially thawed), fried in fat (traditionally in reindeer fat, but butter and oil are more common nowadays), spiced with black pepper and salt, and finally some water, cream or beer is added. Often fried with chantarelles and leeks. Served with mashed potatoes and cowberry preserve or, more traditionally, with raw cowberries mashed with sugar. In Finland often served with pickled cucumber, which is not as common in Sweden.

France - Baguette (particularly Paris), cheese, crepes (particularly Brittany), pot-au-feu, foie gras (declared part of the French cultural heritage by legislation in 2005)
Gabon - Nyembwe
Gambia - Domoda
Georgia - khachapuri
Germany - Sauerbraten, beer, pea soup with large Frankfurter[clarification needed], Spätzle, Klöße, Currywurst, Sauerkraut, Bratwurst, Dampfnudel, (German) Brezel, Schwarzwälder Kirschtorte, Maultaschen.
Klöße are big dumplings steamed or boiled in hot water made of dough from grated raw or mashed potatoes, eggs and flour.
Ghana - Fufu
Gibraltar - Calentita
Greece - fasolada, feta cheese, moussaka
Grenada - Oil-Down
Guatemala - Tamal, chuchitos
Guinea - Poulet Yassa
Guinea-Bissau - Jollof Rice
Guyana - Guyana Pepperpot
Haiti - Griot (Fried pork) served with Du riz a pois or Diri ak Pwa (Rice and beans)
Honduras - Plato Típico
Hungary – Goulash. Paprikash and Tokaji
Goulash is a dish, originally from Hungary, a stew or a soup, usually made of beef, red onions, vegetables, spices and ground paprika powder. The name originates from the Hungarian gulyás (pronounced goo-yash), the word for a cattle stockman or herdsman.
Iceland - Þorramatur (including hákarl)
India - See Cuisine of India
Indonesia - Satay, Soto, Tempe, Nasi goreng, Mie goreng, Bakso, Sambal, Ketupat, Rujak, Krupuk, Pisang goreng
Iran - Chelow kabab
Iraq - Masgouf
Masgouf is a traditional Iraqi dish, it is an open cut fish grilled and spiced with salt, pepper and tamarind. While keeping the skin on, it is then brushed with olive oil. Traditional garnishes for masgouf include chopped onions and tomatoes, as well as the clay-oven flatbreads common to Iraq and much of the Middle East. After marinating the fish, it is then placed on wooden sticks and then barbecued for a long time usually taking between one and three hours depending on the size of the fish. It's often done on a large flame. After the fish is well cooked and crispy, it is often sprinkled with the juice of a lemon, ready to be served. Like many other Iraqi dishes it is usually served with rice, along with salad and pickles.
Ireland – Irish Stew, soda bread, Coddle
Isle of Man - kipper
Israel - felafel
Italy - pasta, pizza, minestrone, ciabatta, polenta (northern Italy)
Jamaica - ackee and saltfish, callaloo
Japan - sushi, sashimi, ramen, donburi, Japanese curry
Donburi is a Japanese "rice bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are served in oversized rice bowls also called donburi. Donburi are sometimes called sweetened or savory stews on rice.
Jersey – Jersey Royal potatoes
Jordan - Mansaf
Kazakhstan - Besh barmak
Kenya - Ugali
Korea - Kimchi, bulgogi, galbi, bibimbap, samgyetang, jeon
Kimchi (pronounced /ˈkɪmtʃɪ/, Korean pronunciation: [kimtɕʰi]), also spelled gimchi, kimchee, or kim chee, is a traditional Korean pickled dish made of vegetables with varied seasonings. Its most common manifestation is the spicy baechu (cabbage) variety. Kimchi is the most common banchan, or side dish. Kimchi is also a common ingredient and combined with other ingredients to make dishes such as kimchi stew (kimchi jjigae) and kimchi fried rice (kimchi bokkeumbap).
Kuwait - Majboos
Kyrgyzstan - laghman
Laos - larb
Larb is a type of Lao meat salad. It is most often made with chicken, beef, duck, turkey, pork or even fish, flavored with fish sauce and lime. The meat can be either raw or cooked; it is minced and mixed with chilli, mint and, optionally, assorted vegetables. Roughly ground toasted rice (kao kua) is also a very important component of the dish. The dish is served at room temperature and usually with a serving of sticky rice.
Lebanon - Kibbe
Libya - Usban
Lithuania - Cepelinai
Malaysia - nasi lemak, roti canai, char kway teow, satay
Moldova - Mămăligă
Mongolia - buuz
Buuz (Mongolian: Бууз; Buryat: Бууза, Buuza) are a type of Mongolian steamed dumpling filled with minced mutton, or yak meat. The meat is flavoured with onion or garlic and salted. Occasionally, they are flavoured with malted fennel seeds and other seasonal herbs. Some households add mashed potato, cabbage or rice depending on their preferences. The meat ball is then placed inside a small pocket of dough which is folded around the ball with a small opening at the top and in the chef's own personal style. The buuz is then steamed and eaten by hand, with the dough pocket catching the juices of the meat.
Morocco - Couscous, Pastilla, Harira, Tajine
Myanmar - mohinga, lahpet
Nepal - dahl baht
New Zealand – pavlova, hāngi
Netherlands - stamppot ,  hutspot
Stamppot is a traditional Dutch dish made from a combination of potatoes mashed with one or several other vegetables, sometimes also with bacon. These vegetable pairings traditionally include sauerkraut, endive, kale, or carrot and onion (the latter combination is known as hutspot). It is usually served with sausage or stewed meat.
New Caledonia - Bougna
Nicaragua - Gallopinto
Nigeria - Jolof rice
Norway – lutefisk, fårikål
Pakistan - See Cuisine of Pakistan
Panama - Sancocho
Palestine - Musakhan
Paraguay - Sopa paraguaya
Peru - ceviche, quinoa, maize, locro
Philippines - adobo, lechon
Poland - bigos, barszcz, pierogi
Portugal - Bacalhau, Feijoada, Cozido à Portuguesa, Pastel de Nata
Puerto Rico - Arroz con gandules
Qatar - Harees
Harees is a traditional Arabic dish consisting of wheat, meat (or chicken) and salt. The wheat is crushed to make it soft and palatable. Harees is soaked overnight, then the meat is washed with filtered water and simmered in a pot 3/4 full of water along with the harees & clarified butter. The liquid remaining is strained and salt is added and the entire mixture is beaten. When ready, the mixture is poured into a serving pot and the surface is covered with cinnamon and sugar; usually it is served as it is with more clarified butter added.
Republic of Macedonia - Gravče na Tavče
Romania - Mamaliga, Mititei, Cozonac, Fasole cu carnati
Russia – Pelmeni; Blintzes; pierogies; Borscht; Poached Salmon; Caviar with sour cream and vodka.
Saint Kitts and Nevis - Coconut dumplings, Spicy plantain, saltfish, breadfruit
Saint Lucia - Green Bananas & Dried and salted cod
Saint Vincent and the Grenadines - Roasted Breadfruit & Fried Jackfish
Saudi Arabia - Kabsa
Senegal - tiebou dieun
Serbia - Đuveč, Sarma, Gibanica, Kaymak, Proya, Pljeskavica, Pasulj
Singapore - Hainanese chicken rice, curry laksa, chilli crab
Slovakia - Bryndzové halušky
Slovenia - ajdovi žganci, potica
Somaliland - Surbiyaan(Spiced rice and goat meat), Iskudhexekaris
South Africa - Bobotie
Bobotie is a South African dish consisting of spiced minced meat baked with an egg-based topping. The recipe probably originates from the Dutch East India Company colonies in Batavia, with the name derived from the Indonesian Bobotok. It is also made with curry powder leaving it with a slight "tang". It is often served with Sambal.
Spain - cocido, tapas, paella (particularly Valencia), chocolate con churros
Sri Lanka - Rice and curry
Sudan - Shahan ful
Sweden -Smörgåsbord, herring, Ostkaka, saffranspankaka, Köttbullar (meatballs), Pea soupwith pancakes
Switzerland – rösti, fondue
Syria - Tabbouleh
Taiwan - Suncake, Stinky tofu, Ba wan, Beef noodle soup
Tajikistan - Qurutob, Oshi palov
Tanzania - ugali
Thailand - Pad Thai, jasmine rice, som tam, tom yam
Trinidad and Tobago - Doubles
Tunisia - Brik, Couscous
Brik or Brick (pronounced breek) is a Tunisian burek consisting of thin pastry around a filling. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley.
Turkey - doner kebab, kebab, köfte, dolma, pilaf
Turkmenistan - Ishlekly, plov
Ukraine - Salo,Borscht,pierogi
United Arab Emirates - Shawarma
United Kingdom - Roast beef with Yorkshire Pudding, Sunday Roast, Chicken Tikka Masala
England – fish and chips, English breakfast
Scotland – haggis, oatcake, Arbroath Smokie
Wales – Laverbread, Cawl
Northern Ireland – Ulster fry
United States - hamburger, hot dog, apple pie, donut, macaroni and cheese
By region:
New England - New England clam chowder, New England clam bake
The South - grits, corn bread, country fried steak, fried chicken, gumbo, barbecue
Uruguay - chivito, asado
Uzbekistan - Plov
Vanuatu - Laplap
Venezuela - pabellón criollo, hallaca, arepas
Vietnam - phở
Yemen - saltah, aseedah, Zigni, and others depending on region

Cake in a cup

Cake in a cup

4tbsp flour

4tbsp sugar

2tbsp cocoa

1 egg

3tbsp milk

3tbsp oil

Vanilla essence

Chocolate chips

 

Put flour, sugar and cocoa in a cup.

Stir in egg, milk and oil.

Add vanilla essence and chocolate chips.

Place the mug, uncovered, in the microwave and cook on high (1000w) for 3mins.

Allow to cool, then tip out on to a plate and tuck in.

Deggi Quorma

ing:
1 kg mutton
1 pao dahee
1 pao ghee
adrak lahsan paste=2tbsp
gingerjulian cut lil bit
tez path=1
green cardamom=8-10
cloves=10-12
black pepper=10-12
salt=1-1/2 tsp
dhania powder=1tbsp
deggi pisee lal mirch=2tsp
haldee=1/4 tsp
pisa garam masala=1tsp
(jayfal,javtree,gree en cradomom)=1/2 tsp(sab ko mila ker grind ker len)
kewra=2-3 drops
water=1/4 cup

method:
IN a pan,mix 1 medium onion kachee ,ginger garlic sath blend ker len),dahee,mutton,gi nger julian cut,tez path,green cardamom,cloves,kali mirch,salt,dhania powder,lal mirch powder,haldee,ghee all together and marinate it for 15 mins.then direct pakne rekh den.panii abhi add nahi kerna hai.woh gosht aur dahe ki pani mein gal jay ga .if u feel ki mutton nahi galay ga tu half cup pani shru mein hi dal ker cherhain.
1 pao mein se baqea pyaz jo tha us ko golden brown ker len aur crush ker ki side per rekh len.
jab mutton bilkul gul jay tu qorma mein crush brown onion ,garam masala,(jayfal javetree,green cardamom powder)1/2 tsp,kewra aur 1/4 cup water dalker mix ker ki 5 mins dum per rekh den.serve kerte waqt 5 mins pehle kacha ghee ooper se dalden ta ki sondhee khusboo ay.

Kashmiri Chicken Curry

Ingredients

1 whole chicken (cut) 5 tbsp. ghee OR Oil 2 - 3 large onions, thinly sliced 10 - 12 whole black peppercorns 8 cardamoms (elaichi) 1 1/2 cinnamon sticks salt (as to your taste) 1 - 2 tbsp. Ginger Paste 1 - 2 tbsp. Garlic Paste 1 tbsp. Chilli powder (more or less to your taste) 1 - 2 tbsp. Paprika powder 5 - 6 tbsp. plain yogurt

Directions:
In hot oil add sliced onions, peppercorns, cardamoms, and cinnamon sticks. Cook until the onions are clear and slightly golden brown. Then, add the ginger and garlic, while stirring. Then, add the salt,chilli and paprika powder. When all is mixed together, put in chicken and fry until lightly browned. Gradually, add yogurt while stirring constantly. cover and cook for about 20 - 25 minutes or until chicken is cooked thoroughly. Garnish with cilantro (dhania) and serve with naans.

Shahi paratha

Ingredients Wheat flour 1 cup Minced meat 500 gms Eggs 2, beaten Onion 1, chopped Tomato 1, chopped Green chillies 5, chopped Ginger, garlic paste 1 tablespoon Coriander leaves a handful, chopped Oil 2 tablespoons Ghee 2 tablespoons Salt and red chilli powder To taste Method With the flour add some water and knead into smooth dough. Heat oil in a pan and fry the onions till pink. Also fry the ginger garlic paste and keep aside. Cook the minced meat, salt, red chilli powder and ½ cup of water till the meat is cooked and dry. Add tomatoes to the egg and also salt and make two omelettes. Take two portions of the dough and make two thin chapathis. On one chapatti place one omelette, spread a tablespoon of minced meat over it, sprinkle some green chillies and coriander and cover with the other omelette. Top this with the next chapatti and press the edges of the two chapattis tightly. In a tava fry the paratha with a little oil, till both the sides are well done. Serve hot. __________________

Kunafa

--

Kunafa ingredients

• 1 lb konafa pastry (found at Arabic or Mediterranean groceries)
• 1⁄2 lb Unsalted butter, melted
• Syrup:
• 1 1⁄4 c Sugar
• 1⁄2 c water
• 1 T Lemon juice
• 1 T Orange blossom water
• Cream filling:
• 4 T Ground rice
• 2 T Sugar
• 2 1⁄2 c Milk
• 1⁄2 c Heavy Cream
• Walnut or pistachio filling:
• 2 c walnuts or pistachios, chopped
• 2 1⁄2 T Sugar

Cooking Kunafa

1. Prepare the syrup by combining all ingredients and heating over medium heat.
2. Let simmer until thickened.
3. Stiri in orange blossom water and refrigerate at least 1 hour.
4. Creami filling: Mixi ground rice and sugar to a smooth paste with 1/2 cup milk.
5. Boil the rest of the milk and add the ground rice paste litlle by little stirring continuously.
6. Simmeri until thick.
7. Let cool, add cream and mix well.
8. Walnuti or pistachio filling: Mix the chopped nuts with sugar.
9. Put the konafa pastry in a large bowl and pull apart to separate the strands as much as possible.
10. Pour melted butter over them and work it in thoroughly.
11. Put half of the pastry in a large, deep oven dish.
12. Spread either filling over it evenly.
13. Cover with the remaining pastry and flattening out with the palm of your hand.
14. Bakei at 350 degrees for 45 minutes then increase temperature to 475 degrees for an additional 10-15 minutes longer until it is golden.
15. Remove from the oven and immediately pour the cold syrup over the hot konafa.
16. Serve hot or cold.

Baked Chicken

Ingredients:

1 chicken cut into 4 pieces
2 tea spoon red chili powder
1 tea spoon salt
2 table spoon lemon juice
cumin seeds powder
1 tea spoon paprika
4 table spoon oil

Preparation:

Mark cuts on the chickenClick to find more about chicken pieces.
Mix salt, chili powder, lemon juice, paprika and cumin powder.
Apply the paste on the chicken pieces and marinade them for 2 hours.
Brush oil on both sides of the chicken and bake in a moderately heated oven for 20 to 25 minutes.

Arabian cookies

INGREDIENTS

1 cup butter
1 cup shortening
1 cup shredded coconut
4 cups rolled oats
2 cups white sugar
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup boiling water

DIRECTIONS

1.Set aside boiled water and cool until lukewarm. Mix butter, shortening, coconut, oats, sugar, flour, baking powder, baking soda and salt with fingers until dough reaches the consistency of pie crust. Add lukewarm water and work into dough.

2.Make dough into one inch balls. Flatten with a fork or fancy bottomed glass for imprint.

3.Place on greased cookie sheets and bake at 400 degrees F (205 degrees C) for 10 minutes.

Bajra and Beef Kababs

Bajra and Beef Kababs

Ingredients

* 11/4 kg beef, finely hand-chopped
* 250 g bajra flour
* 250 g yogurt
* 10-12 spring onions, finely chopped
* 12-15 green chillies, finely chopped
* 1 bunch fresh coriander leaves, finely chopped
* 2 medium tomatoes, skinned and chopped
* Salt to taste


Method

Add all ingredients to the beef except tomatoes, increase or decrease quantity of bajra flour (should bind well). Leave to marinate for 2-3 hours. Knead well. Add tomatoes just before frying.
Heat oil, take about 1 dstsp of the marinated beef and drop gently into oil and fry.
Do not turn the kababs immediately, as they will break.
Lower heat to medium and turn over once.
Remove and place on paper to drain extra oil. Serve hot.
Chef's top: Undercut is best for this dish. It is easier to slice the meat when frozen.

Pineapple Dessert

Ingredients:

200 gms biscuits/ plain cake/chocolate cake crumbs (as per preference)
500 gms fresh cream
250 gms icing sugar
300 gms cream cheese (unsalted)
3 egg whites
1 ½ tbsp gelatine (dissolved in water)

Topping

Whipped cream
Pineapple slices
Crushed pineapple

Method:

* Take a round dish, about one inch deep, and spread a thick layer of crushed biscuit/cake crumbs at the base.
* Press down firmly.
* Take a bowl and mix the cream cheese and sugar together.
* Blend them well then add the fresh cream to it as well.
* Separately, beat the egg whites and add the dissolved gelatine to it; beat till the mixture becomes foamy and forms into soft peaks.
* Gradually add the cream cheese and sugar mixture, blending gently until smooth.
* Pour this mixture over the bed of crumbs.
* Top with fresh pineapple slices, swirls of whipped cream, and crushed pineapple.
* Refrigerate and serve chilled.

Fried chillies

INGRIEDIENTS....

HARI MIRCH...(LARGE SIZE) 4 TO 5
NAMAK- TO TASTE
HALDI.-HALF TBS
ZEERA-1 TBS
LEHSAN PASTE-1TBS
ADRAL PASTE-1TBS
DHANIA POWDER-1TBS
DAHI-5 SPNS
OIL-2TBS

RECIPE.....

HEAT OIL N ADD LEHSAN N ADRAK PASTE N STIR....ADD MIRCHIES AND STIR WELL,, THAN ADD ALL OTHERE THNGS ZEERA,DHANIA POWDER,HALDI,NAMAK.. N FINALLY ADD DAHI INTO IT... ADD 1 GLASS OF WATER N LET IT COOK UNTIL ALL WATER GET DRIED N MIRCHIES GET SOFTENED....
MASALA DAR MIRCHIES R READY TO SERVE WITH ANY KIND OF MEAL.....

Ruz bukhari (Arabic dish)

• 1 Whole Chicken (cut into serving pieces)
• 2 cups Basmati Rice (washed & pre-soaked)
• 1 Onion (peeled & chopped)
• 1 Carrot (chopped)
• 7 fresh Tomatoes (pureed in blender)
• Almonds (Baadaam) (slivered & fried) (for garnish)
• Raisins (Kishmish) (for garnish)
• 10 Whole Cardamom Seeds (Ilaichi Danay)
• 10 Cloves (Long)
• 1 Cinnamon Stick (Dal Cheeni)
• ½ tsp. Cumin Seeds (Saabut Sufaid Zeera)
• Salt (to taste)
• Black Pepper Powder (Pisi Kaali Mirch) (to taste)
• Cooking Oil (as needed)

1. Saute the onions and carrot in cooking oil. Add the chicken and mix. Then add the: cardamom seeds, cloves, cinnamon stick, cumin seeds, salt and black pepper and mix. Continue to fry until the chicken is half done.
   
2. When the chicken is half done, add the tomato puree and mix. Continue to cook over low heat with pot covered, until the chicken is well done.
   
3. Separately in a different pot, boil rice in water until cooked and drain.
   
4. Finally cover rice with chicken and spices and let cook covered on very low heat for 5 minutes.

Serving Suggestions: Garnish with fried Almonds and Raisins for a most exquisite and delicious taste.

Badam phirni

Ingredients:

2 Cups milk
2 tbsp. Rice
3 tbsp. Sugar
1/4th Cup blanched almonds (sliced)
1 tsp. Green cardamom (crushed)
1/2 tsp Kewra essence
Silver or gold foil paper (varak)

Method:

• Soak rice in water for few hours, then drain water and grind rice into a smooth paste.
• In a non-stick saucepan bring milk. Over a moderatly low heat add rice, sugar and cardamom and stir constantly till milk turns thick.
• Remove from heat and add almonds.
• Put in serving bowl and chill.
• Garnish with silver or gold foil paper (varak) and serve.

Dates Saus

Sweet Dates Chutney
1 INGREDIENTS
* Dates 200 gms
* Tamarind 200 gms
* Jaggery 300 gms
* Ground roasted cumin seeds 1 tsp
* Salt to taste
* Red chilli powder according to taste

COOKING DIRECTIONS
1. Remove seeds from the dates, then soak the dates and tamarind together for 3-4 hours.
2. Obtain all the pulp and juice from these through a stainless steel sieve.
3. Boil once with the jaggery and remove.
4. Add all the other ingredients.

Ramadan arabic dishes

Kuwaiti Chicken & Rice With Daqoos - Garlic Tomato Sauce "

Ingredients
1 baby chicken
1 cinnamon stick
salt
3 cardamom pods
1/2 lemon
2 tablespoons rice flour (to be gluten free)
2 whole cloves
1/2 teaspoon turmeric
4 black peppercorns
2 cups basmati rice
2 large yellow onions, finely chopped
1/4 cup golden raisin, soaked in water
3 tablespoons olive oil
1/2 teaspoon dried lime powder, Loomi
1 teaspoon middle eastern mixed spice, Recipe # 79179
1 teaspoon brown sugar
2 cups pureed canned tomatoes
2 tablespoons water
2 garlic cloves, crushed
1 tablespoon tomato paste
1/4 cup pine nuts
Directions
1.Rinse chicken inside and out.
2.Place in a stockpot with enough water to cover. Add cinnamon stick, cardamom pods, cloves, peppercorns, juice of 1/2 lemon and salt to taste.
3.Bring to a boil, and continue to boil uncovered or partially covered until chicken is done (approximately 40 minutes).
4.Remove and drain the chicken, reserving broth though a strainer.
5.Prepare basmati rice according to it's package directions, using broth from chicken instead of water. Add turmeric for colour and salt to taste.
6.While the rice is cooking, cook the onions in a skillet over medium heat, with 2 tablespoons olive oil, until soft.
7.Sprinkle with a little water and stir quickly until onions are brown and the water has evaporated. Stir in drained raisins, pine nuts, ½ teaspoons bahrat and loomi. Cook for one minute. Remove mixture from skillet and set aside.
8.Lightly dust the boiled, drained chicken with flour. In a clean skillet over medium-high heat, brown the chicken in 1 Tbs. olive oil, turning, until the outside is crispy and brown.
9.For the tomato sauce, add water, chopped tomatoes, crushed garlic, tomato paste, salt, sugar and the rest of bahrat in a small saucepan, sauté until tomatoes are soft and the sauce is well blended.
10.When the rice is done, spread it on a serving platter. Sprinkle the onion mixture over the rice, and place the chicken on top. Pass the tomato garlic sauce to spoon onto individual plates.

 

" Shorba Libiya - Libyan Lamb & Chickpea Soup "

Ingredients
500 g stewing lamb, finely chopped
200 g canned chick-peas (rinsed & drained)
1 liter water (approx)
1 large brown onion, grated (or finely chopped)
3 tablespoons concentrated tomato puree
1 teaspoon fresh gorund coriander seed
1 teaspoon ground turmeric
1/2 teaspoon chili powder
1-1 1/2 tablespoon dried mint
sea salt
1/2 lemon, juice of
4-6 fresh mint sprigs, to serve
1 lemon, cut into wedges to serve
Directions
1.Heat the oil in a large casserole or stock pot. Gently fry the onion
for a few minutes, until pale golden & soft.
2.Add the lamb, chickpeas, tomato puree, spices & salt, cooking for a few more minutes & stirring well.
3.Add the water to the pot, this should cover the mixture - add 1/4 litre more if required. (If adding extra water, remember that you'll need to add a little extra spice & salt to compensate).
4.Cover & simmer over a medium heat for approx 45-50 minutes or until the lamb is tender & the soup flavourful. You may add a little extra water again at this point but remember to adjust the seasoning if you do.
5.Add the dried mint & the lemon, return to the heat for a further 3-4 minutes then serve.
6.Serve each bowl of shorba with a sprig of fresh mint & a lemon wedge on the side.

 

 

" Atayif Bil Ishta -- Arab Pancakes Filled With Cream "

Ingredients
For the dough
2 1/4 cups plain flour
6 g fast action dried yeast
1 1/2 teaspoons sugar
1 1/2 cups semi skim milk
1 1/2 cups water
For the filling (ishta)
2 cups semi skim milk
7 1/2 tablespoons cornflour
1/4 cup granulated sugar
3 tablespoons double cream, stiffly whipped
2 tablespoons rose water
1 teaspoon vanilla essence
1 cup chopped pistachios
Directions
1.To make the filling:.
2.Mix corn flour gradually with milk and sugar then bring it to boil in
a medium sized, heavy bottomed pan.
3.Stir continually until the mixture thickens, add the remaining ingredients & remove from heat. Spoon mixture into a bowl & refrigerate until cold.
4.To make the dough:.
5.Mix all the ingredients and allow to sit for 30-40 minutes.
6.Ladle approximately 2 tablespoons of the mixture at a time onto a lightly greased, hot frying pan / skillet & cook until full of bubbles - only cook ONE side.
7.After cooking all of the pancakes, let them cool a little.
8.To assemble, gently fold in half & pinch the bottom half edge together - so that you have an opening to place the cream but the rest is sealed.
9.Using a piping bag, fill each pancake with the cooled cream (ishta), before dipping the open ends in the chopped pistachios.

 

" Sweet Toasted Vermicelli Very Perfect for Ramadan "

Ingredients
200 g toasted vermicelli (Seviyan)
1/4 cup sugar
1/2 cup pre packaged mixed nuts and dried fruit
2 teaspoons ground cardamom
2 tablespoons rose water
1/2 tablespoon ghee
1 pinch saffron
1 teaspoon sunflower oil
Directions
1.Cook the vermicelli in plenty of boiling water with the 1 tsp of sunflower oil added to it ( this will help prevent the vermicelli from sticking together) for 3 minutes.
2.Whilst the vermicelli is cooking, place the ghee, rose water, sugar, cardamom & saffron in a large pan. Heat through gently.
3.When the vermicelli is done cooking, drain well & add to the large pan to cook with the ghee & spices. Mix very well to coat thoroughly & to break up the vermicelli a little, then cook on as low heat as possible for approx 25-30 minutes or until the vermicelli is glossy & has absorbed everything.
4.At this point, stir in the mixed fruit & nuts. Serve.

Missi Roti

 

Ingredients:
• 2 cup Whole Wheat Flour
• 2 cup Gram Flour
• 2 tbsp Dry Fenugreek Leaves
• 1/2tsp Red Chili Powder
• A pinch of turmeric powder
• 2 tbsp Ghee/Oil
• Salt to taste
• Water as required
How to make Misi Roti:
• Mix all the ingredients and make semi solid dough by adding a little water.
• Thoroughly knead the dough and keep it aside for at least half an hour. Then knead it again.
• Make small balls out of this dough.
• Roll out rotis from these balls.
• Apply ghee and use a preheated skillet to cook them.
• Serve misi roti with sarson ka saag and enjoy.

Potatao sticks

Ingredients:
Ingredients:
Potatoes (medium) 4
Egg 1
Small wooden sticks or toothpicks as requirement
White vinegar 2 tbsp
Cumin seeds 1 tsp
Red chili powder 1 tsp
Black pepper powder 1 tsp
Chaat masala 2 tsp
Salt as per taste
Oil For deep frying
Water 1 1/2 cup
Method:
*
Peel and cut potatoes in 1 inch cubes.
*
In a covered pan Add water, potatoes, red chili powder, black pepper powder, cumin seeds, salt and vinegar.
*
Cook until water dry.
*
Now add chaat masala and mix lightly.
*
potatoes in wooden sticks.
*
Beat egg in a bowl.
*
Dip sticks in beaten eggs and deep fry until nice golden color.
*
Serve with CHILI GARLIC SAUCE or KETCHUP.

Iftaar special Spring rolls

Ingredients:
• 300g chicken mince
• 1/4 Chinese cabbage (wombok), shredded (see note)
• 1 carrot, peeled, grated
• 1 zucchini, grated
• 2 green onions, thinly sliced
• 1/2 cup grated tasty cheese
• 1 egg, lightly beaten
• 20 (250g) frozen spring roll wrappers, thawed
• olive oil cooking spray
• sweet and sour dipping sauce, to serve

Method:
1. Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place mince, cabbage, carrot, zucchini, onion, cheese and egg in a large bowl. Using clean hands, mix well to combine.

2. Place 1 spring roll wrapper on a workbench, with 1 corner facing you. Place 2 tablespoons of filling along centre of wrapper. Fold corner over filling. Fold over sides and roll up tightly to enclose. Brush remaining corner with water to seal. Place, seam side down, on baking tray. Repeat with remaining wrappers, filling and water. Spray rolls with oil.

3. Bake for 25 to 30 minutes or until light golden and crisp. Serve with dipping sauce.

Singaporian Rice

Ingredients:
Rice
Chicken(boneless pieces)
Capsicum
carrot
Haree piyaz
spaghetti
salt
pepper
Chinese salt
chilli powder
mayonise
milk
soya sauce
chilli sauce
tomato ketchup
oil
Preparation:
Boil the rice with sabid zeera.

GRAVIE:
Take some pan in the oil put chicken,then add salt,chilli powder,black pepper mix it.After that all the sauces.Mix well then add vegetables(Note:vege tables should be cut in small pieces)Mix again.

WHITE SAUCE:
take mayonise & milk in a bowl mix it well till it becomes paste.

SERVING:
At the time of serving spread the rice at the bottom ,then spread the gravy on rice,then the white sauce.Then mix it.Serve with frenc fries n russian salad