Zahlouk (Eggplant and Tomato Salad)

Ingredients

• 2 large eggplants, peeled and cubed
• 2-3 tablespoons olive oil or argan oil
• 1-2 teaspoon cumin seed, crushed
• 2-3 garlic cloves, crushed
• 2-3 large ripe tomatoes, pleeled and chopped to a pulp
• 1-2 teaspoon granulated sugar
• 1-2 teaspoon harissa
• 1 bunch flat leaf parsley, finely chopped
• 1 lemon, the juice of
• salt and pepper

Directions

1. Steam eggplant cubes for 8-10 minutes or until soft. Tip onto a cutting board and mash with a fork.

2. Heat the oil in a heavy-bottom pan and cook the cumin seeds and garlic 1-2 minutes until the seeds become fragrant. Add the tomatoes, sugar, Harissa, and half the parsley. Cook 15-20 minutes over a low heat stirring occasionally until the mixturere resembles a thick sauce. Stir in the lemon juice and mashed eggplant. Stir until combined and heated through. Season with salt & pepper to taste.

3. Let mixture come to room temperature. Garnish with the remaining chopped parsley.

Arabian Rice

Ingredient: RICE : 2 GLASS CHICKEN CUBE:1 PACKET OR TATSE CHICKEN HALF KG ORANGE COLOUR 1GM SALT :FOR TASTE OIL : 1 CUP GREEN ONION:2-3

Directions

SAB SAY PHELAY CHICKEN KO BOIL KAR KAY IS KAY SMALL PIECE KAR DAYEIN ... IS KAY BAAD OIL KO GRAM KAR KAY IS MEIN GREEN ONION K PATAY DAL DEYEIN WITH ONION,CHICKEN CUBE DAL DAYEIN THEN IS MEIN CHICKEN DAL KAR 2-3 MINUTE IS KO FRY KARAYEIN IS KAY BAD PANI DAL KAR BOIL KARYEIN AFTER 2-3 MINUTE IS MEIN RICE DAL DAYEIN JAB RICE DAM PER HOON TO IS MEIN ZARDAY KA RANG DAL KAR MIX KARAYEIN AND WAIT FOR COMPLETE THE DUM...

Prawns Rice Pulao

Ingredient: Prawns 2 kg (mwashed in salt and garlic water) Long grain rice 1 kg (soaked in water for 20 minutes) Ginger and garlic paste 1 tbsp Shallots (spring onion leaves) 1 cup chopped Cinnamon 1 inch (roasted and powdered) Onions 2 medium size, thinly sliced Lemons 4 Cooking oil 1 ½ cups Salt to taste Ajinomoto 1 tsp Medium size

Directions

Heat oil in a heavy based pan. Fry the onions until golden brown. Add prawns and ginger and garlic paste to it. When water begins to evaporate, add powdered cinnamon and shallots to it and stir on medium heat for about 3-4 minutes.
Then add rice and Ajinomoto to the prawns. Again stir for 2 minutes. Pour in 5 cups of water and salt. Mix well, but carefully so that rice does not break. Tightly cover with a lid. Cook for 15 minutes, until all the moisture has been absorbed.
Lower the heat and cook for another 10 minutes. Removes from heat once the dish is cooked; leave it covered for a few minutes. Then remove the lid, fluff up the rice with a fork and serve hot.

Gulab Jamun

Directions Ingredients For the gulab jamuns: : 2 cups (250 grams) hariali mava (khoya), grated 5 tablespoons plain flour (maida) 1/4 teaspoon cardamom (elaichi) powder Other ingredients: ghee or vanaspati for deep frying Ingredients For the sugar syrup: 3 cups sugar a few saffron strands (optional)

Method:

1. In a large pan, dissolve the sugar in 1 1/2 cups of water and bring to a boil.

2. Simmer over a slow flame till the syrup is of 1 string consistency.

3. Remove any impurtiies which float on top of the syrup using a slotted spoon.

4. Add the saffron and keep the syrup warm.

For the gulab jamuns:

1. In a bowl, combine the khoya, flour and cardamom powder and mix well. Knead to a firm dough without using any water.

2. Divide this mixture into 25 equal portions and roll into rounds. These should have no cracks on the surface as otherwise the gulab jamuns will crack while frying. Refrigerate for 10 to 15 minutes.

3. Deep fry in ghee over a slow flame till the jamuns are golden brown in colour (approximately 10 to 12 minutes).

4. Drain and immerse in the warm sugar syrup. Soak for 30 minutes.

5. Serve warm.

Hot & Spicy Pizza

Ingredient: Pizza base 1 large size Chicken tikka, boneless Capsicum, finely chopped 1 large Spring onion, finely chopped 2 Pizza cheese, grated 1 1/2 cup Cheddar cheese, grated 1/2 cup Chilli cheese, grated 1/2 cup Butter as required Pizza sauce Tomatoes 6 medium Basil leaves 6 fresh, or 1/4 tsp dried Green chillies 4 Garlic cloves 6 Chilli powder 1/2 tsp Tomato ketchup 2 tbsp Chilli garlic sauce 3 tbsp Oregano 1/4 tsp Butter 1 1/2 tbsp Salt to taste small cubes 1/4 kg

Directions

Pizza sauce: Grind tomatoes, garlic, green chillies and basil leaves in a mixer grinder. In a saucepan, heat butter and fry oregano on low heat. Add tomato puree mixture, chilli sauce and ketchup. Mix well on high heat till it boils. Cover the pan and let it simmer on low heat, till tomato puree becomes thick and butter separates from the sauce. Remove from heat. In a
separate bowl mix the cheese together and keep aside.
Apply a little butter to the pizza base, then spread pizza sauce, chicken, vegetables and finally spread the cheese mixture and finish with little butter on top. Bake in a preheated oven on high temperature for 15 to 20 minutes. Serve hot with garlic bread.
Serves 6 people

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Barbecue Chicken Tikka Masala

Ingredients

* 3 chicken breast fillets, cut into chunks
* 4 long skewers
* For the marinade:
* 250ml (1 cup) natural yoghurt
* 1 tablespoon lemon juice
* 2 teaspoons ground cumin
* 1 teaspoon ground cinnamon
* 2 teaspoons cayenne pepper
* 2 teaspoons freshly ground black pepper
* 1 tablespoon finely grated fresh ginger
* 2 teaspoons salt, or to taste
* For the sauce:
* 20g butter
* 1 clove garlic, crushed
* 1 green chilli, finely chopped
* 2 teaspoons ground cumin
* 2 teaspoons paprika
* 2 teaspoons salt, or to taste
* 250ml (1 cup) passata or tomato puree
* 300ml (1¼ cups) thickened cream
* 1 large bunch fresh coriander, freshly chopped

Preparation method

1. In a large bowl, combine yoghurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, fresh ginger and salt. Stir in chicken, cover and put in the refrigerator for 1 hour.
2. Thread chicken onto skewers and discard remaining marinade. Cook the kebabs on the barbecue or under the grill until chicken is cooked through, about 5 minutes on each side.
3. For the sauce: Melt butter in a heavy frying pan over medium heat. Fry garlic and chilli for 1 minute. Add cumin, paprika and salt.
4. Stir in tomato passata or puree and cream. Simmer on low heat until sauce thickens, about 20 minutes.
5. Add cooked chicken and simmer for 10 minutes.
6. Transfer to a serving platter and garnish with fresh coriander

Egyptian speacial iftar recipe

Ingredients:

* 1 1/2 cups water
* 1 cup white sugar
* 1 teaspoon fresh lemon juice
*
* 1 (8 ounce) container ricotta cheese
* 1 teaspoon cornstarch
*
* 2 1/2 cups all-purpose flour
* 1 1/2 (.25 ounce) envelopes active dry yeast
* 3 cups water
*
* 3 cups oil for frying


DIRECTIONS

1. Make a syrup by stirring the water, sugar, and lemon juice together in a saucepan over medium heat until thick; set aside to cool.

2. Make a filling by combining the ricotta cheese and cornstarch in a small bowl; set aside.

3. Make the dough by mixing together the flour and the yeast. Stir the water into the flour mixture 1 cup at a time, whisking to remove any lumps, until the mixture reaches a pourable consistency; allow to rest 1 hour.

4. Heat a skillet over medium heat. Ladle 2 to 3 ounces of batter at a time into the center of the skillet into a round shape. Each katayef shell is finished when the top is dry and the bottom is slightly browned.

5. Fill each shell with an equal portion of the cheese mixture. Fold one end of the shell over the cheese mixture and seal into a semi-circle shape by pinching along the edges.

6. Heat the frying oil in a small saucepan over medium heat. Fry the katayef in the oil until crispy and lightly browned; immerse in the syrup to coat; serve immediately.

Palak Paneer

Ingredients...

-15 oz pack ricotta cheese
- 450 g. fresh or 8oz frozen, chopped spinach
- 1 small onion finely chopped
-1/4 cup sour cream
-1 inch piece ginger, finely chopped
- 4 clove garlic, crushed
-1 tsp. cumin powder
-1/2 tsp. coriander powder
-1/4 tsp. turmeric powder
- 1 tsp. chili powder
-1/4 cup oil
- salt to taste...!!

(Prepering)
1. Empty the ricotta cheese into an oven-proof dish and bake at 350F for about 40 minutes. Cut it into 1/2 inch square and keep aside.
2. Thaw the frozen spinach or thoroughly wash and finely chop fresh spinach. ( Or place the spinach in a blender or food processor and blend to a puree.)
3. Heat oil in a saucepan. Add onions and stirring frequently fry for 8-10 minutes or until light brown. Add garlic and ginger. Fry for few more minutes, add little water if the mixture sticks to the bottom of the pan.
4. Add chili powder, salt, cumin, coriander and turmeric powder. Fry for few minutes, add 2-3 tablespoons of water if necessary. Add sour cream and spinach. Mix well, cover and cook over medium heat until the liquid has evaporated.
5. Add cheese, cover and cook for 5 more minutes.
6. Serve with boiled rice or Naan....!!!

Aalo Bukhare Ke chatni

Meat Kofta Curry

Ingredients:

For meat balls:

• 1/2 kg - Keema
• 1 tsp - Ginger garlic paste
• 1 tbsp - Coriander leaves (chopped fine)
• 1/2 tsp - Mint leaves (chopped fine)
• 1 Egg
• 1/2 tsp - Garam masala
• 1/2 tsp - Black pepper (ground)

For curry:

• 2 - Onions (grated)
• 2 - Tej pattas
• 1 tsp - Ginger garlic paste
• 2 - Tomatoes (pureed)
• Salt to taste
• Turmeric powder
• Red chili powder

Method:

• Mix the mince with the mentioned ingredients.
• Roll into balls and keep aside.
• Take 2 tbsp of oil and heat it in a pan.
• Fry the grated onions to a light brown color.
• Add tej pattas, ginger garlic paste, tomato puree, turmeric powder, salt and red chili powder and fry this well.
• Add two glasses of water to the pan and bring to a boil.
• Immediately, put in the koftas and turn the flame low.
• Cover and let it on fire until done.
• Add a pinch of garam masala when the dish is almost ready.
• Take off the fire when done.
• Serves two.