KATAYEF WITH CREAM AND CHERRY JAM

All you need

1 kg small katayef
3/4 kg ready-made cream
4 tbsps. al alali Cherry Jam
Ground pistachio for garnishing  
 Arabic Dessert Syrup Orange Blossom Flavor

Directions

• Place 1 full teaspoon of the cooled ready-made cream on each katayef, close firmly halfway showing the cream from one side. Apply the same method for the rest of the katayef
• Dip each katayef from the open side in the ground pistachio, garnish with Cherry Jam
• Place in a large platter and serve with al Arabic Dessert Syrup Orange Blossom Flavor
• Serve and enjoy!

HALAWET EL JIBN (SWEET CHEESE ROLLS)

Ingredients

For the syrup:
2 cups granulated sugar
1 cup water
A squeeze of lemon juice (about ½ teaspoon)
¾ teaspoon orange blossom water
¾ teaspoon rose water

For the sweet cheese rolls:
1 cup water
½ cup sugar
1 cup fine semolina (known in Arabic as semeed basbousa)
2 cups (10oz, 284g) mozzarella cheese, shredded (*see note)
2 tablespoons rose water

For filling the rolls:
400 grams (about 1lb) fresh eshta (clotted cream), (**see note for substitution)

Pistachios, ground (for garnishing)
Rose petal jam, for garnishing (optional)

Instructions

To make the sugar syrup: (Can be made up to a week in advance)

1. In the small saucepan, combine together the sugar, water and squeeze of lemon juice. Set on the stove top over medium high heat.
2. Bring to a rolling boil, then immediately reduce the heat to low and let it simmer for no longer than 10 minutes. Set a timer! The syrup will thicken slightly, and have a consistency similar to pancake syrup. If it simmers for longer it could thicken too much and become candy-like and not pourable. Stir in the orange blossom and rose water
3. Transfer to a serving bowl and allow to cool to room temperature.

To make the cheese rolls:

1. In a saucepan over medium-high heat, heat together the water and sugar, stirring occasionally until the sugar dissolves. Bring to a boil then add in the fine semolina, stirring constantly with a spatula until well combined and slightly thickened; about 30 seconds.
2. Turn down the heat to medium, then add in the cheese and rose water, and stir well until the cheese melts and the mixture forms a soft, cohesive dough. Allow to cool briefly until it's warm enough to handle.
3. Divide the dough into 2 equal pieces; take 1 half of the dough to work with and cover the other half. Turn out the dough onto a sheet of plastic wrap and cover with another sheet. Roll out the dough between the 2 sheets of plastic wrap, into a 9X13 inch (23cmX33cm) rectangle. Remove the plastic wrap on top. Using a sharp knife or pizza cutter, trim off the irregular sides of the dough to form a clean cut rectangle. You could use a ruler or the edge of an object to help you get straight sides.
4. Fill a piping bag with the eshta (clotted cream) and snip off about 1 inch (2 cm) of the tip. Start piping the eshta on the long side closest to you, leaving a 1 inch (2cm) border. Alternatively, you could just spoon the eshta on the dough with a spoon.
5. Using the plastic wrap under the dough, lift the dough and roll it over the cream filling, until the cream filling is completely covered, the dough seals it in and looks like a thin log. Using a sharp knife or pizza cutter, make a cut along side the log to slice it off from the rest of the dough. Repeat this process to make make 2 more logs.
6. For cleaner cuts, place the logs in the freezer for about 15 minutes to firm them up a little; its not necessary though. Then using a sharp knife or bench scraper, divide the logs into 1¾inch (4cm) pieces. You should have 30 to 32 pieces.
7. Repeat with the other piece of dough.
8. Arrange the rolls on the serving platter, sprinkle each with a little ground pistachios in the center and rose petal jam.
9. Serve alongside the syrup, drizzling each piece with some before eating.
10. Store leftovers covered in the refrigerator.

LAYERED MUHALLABIA WITH COCONUT MILK ANG MANGO

For Coconut Milk Muhallabia:

2 cups milk
2 cups coconut milk
1/2 cup sugar
4 tbsps Corn Flour
1 tsp Vanilla Powder
1 tbsp water

For Mango Muhallabia:

4 ripened mango
1 tbsp Corn Flour
1 tbsp sugar
1 tsp warm water

For Garnishing:

1/2 cup coconut desiccated
Ground pistachio

Directions

Coconut Milk Muhallabia:

• Add sugar to milk then heat with coconut milk on low heat. Stir constantly
• Dissolve Corn Flour in 1 tbsp cold water, then add to milk. Add Vanilla Powder, and cook on low heat while stirring constantly until mixture becomes thick, set aside
• In serving glasses, pour mixture putting up-to middle of the glass. Refrigerate to cool

Mango Muhallabia:

• Peel mango and cut it into small pieces, add sugar and mango juice, then mash with a fork
• Heat mango mixture. Dissolve Corn Flour in 1 tbsp cold water, then add to mango with constant stirring, until mixture becomes thick. Set aside
• Place mango muhallabia on top of the prepared coconut muhallabia, refrigerate until layers set

Garnish:

• Roast coconut on low heat for 3 minutes or until golden color, then garnish muhallabia together with pistachio
• Serve and enjoy!

FALAFEL PATTY MELT

Ingredients

• 1/2 cup frozen peas
• 1 16 ounce can garbanzo beans (chickpeas), rinsed and drained
• 1 medium carrot, shredded
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 8 slices dilled Havarti cheese (4 to 6 ounces)
• 4 flatbreads or pita bread rounds
• Romaine leaves (optional)
• Sliced tomato (optional)

Directions

• Preheat oven to 400 degrees F. Place peas in 1-quart microwave-safe dish. Cover and cook on 100 percent power (high) for 2 minutes. Using a food processor or an immersion blender, puree garbanzo beans, carrot, flour, 1 tablespoon of the olive oil, the pepper, and salt. Stir in peas. Form mixture into eight patties.
• Heat remaining oil in a large nonstick skillet over medium-high heat. Add patties. Cook for 2 to 3 minutes per side or until browned and heated through.
• Meanwhile, place flat breads on a baking sheet. Place two slices of cheese atop each flatbread. Bake for 5 minutes or until cheese is melted. Place two patties on each flatbread; fold over. Cut in half and, if desired, serve with romaine and tomato.

KUBBUS (PITA BREAD)

 
Ingredients

• 1 package of yeast, or quick rising yeast
• 1/2 cup warm water
• 3 cups all purpose flour
• 1 1/4 teapsoon salt
• 1 teaspoon granulated sugar
• 1 cup lukewarm water

Directions

• Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.
• Combine flour and salt in large bowl.
• Make a small depression in the middle of lour and pur yeast water in depression.
• Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.
• Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer stick and is smooth and elastic, it has been successfully kneaded.
• Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.
• Allow to sit in a warm place for about 3 hours, or until it has doubled in size.
• Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.
• Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.
• Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
• Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
• Take spatula and gently push down puff. Immediately place in storage bags.

PISTACHIO MAAMOUL

Ingredients

For the dough:

• 9 cups semolina or 1500 g
• 1½ cups butter or 300 g, melted
• 1½ cups ghee or 300 g, melted
• 1 cup caster sugar or 200 g
• 1 teaspoon ground nutmeg
• 1 teaspoon ground mahlab
• 1 teaspoon yeast
• ¾ cup rose water or 190 ml
• ¼ cup blossom water or 60 ml
• For the filling:
• 3½ cups pistachio nuts or 500 g
• 1 tablespoon blossom water
• 2 tablespoons rose water
• 1 tin NESTLÉ Sweetened Condensed Milk or 397 g
• ½ cup caster sugar or 100 g

Preparation

• In a bowl, combine semolina, butter, ghee, sugar, nutmeg, mahlab, and yeast. Mix the ingredients well then cover and set aside for at least 4 hours.
• Pin an electric mixer, blend the pistachio until they are completely crushed. Remove and place in a bowl.
• Mix blossom water, rose water and NESTLÉ Sweetened Condensed Milk until all ingredients are well combined. Cover and place in fridge for 1 hour.
• Add rose water and blossom water to the dried mixture, knead by hands until the dough starts to hold together or forms a paste. If necessary, add a small amount of rose water.
• Remove a small piece of dough and flatten it with your hands and place a teaspoonful of the filling. Close carefully to form a ball.
• Press the stuffed dough into a wooden maamoul mold to form a pattern on the upper side of the dough.
• Tap out onto an cookie sheet that is not greased and bake in a 185c for 15-20 minutes or until lightly colored but not browned.

TURKISH DELIGHT

                              

Ingredients

• 620g granulated sugar
• 155g cornflour (125g+30g)
• 1 teaspoon cream of tartar
• 1060 ml water split in to 4 equal parts (4x 265ml)
• 1 tablespoon lemon juice
• 1 1/2 teaspoons of chosen Steenbergs essence (Orange, Rose, Peppermint, Vanilla, Almond or Lemon)
• 2/3 drops of food colouring (yellow for lemon, pink for rose, orange for orange etc)
• 50g Pistachio nuts (optional)
• 200g Icing sugar
• Vegetable oil (for greasing)

Direction

• Line a deep baking tray with greaseproof paper
• In a saucepan, combine lemon juice, sugar and 2x 265 ml water on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a sugar thermometer. Remove from heat and set aside.
• Combine cream of tartar, 125g cornflour and remaining water in saucepan over medium heat. Stir until all lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue like consistency.
• Stir in the lemon juice, water and sugar mixture. Stir constantly for about 5 minutes. Reduce heat to low, and allow to simmer for 1 hour, stirring frequently.
• Once the mixture has become a golden color, stir in your chosen Steenbergs essence, food colouring and optional Pistachio nuts. Pour mixture into lined baking tray. Spread evenly and allow to cool overnight.
• Once it has cooled overnight, sift together icing sugar and remaining 30g cornstarch together.
• Turn out Turkish delight onto table and cut with oiled knife into cubes.
• Dust cubes with icing sugar and cornflour mixture.

• Serve or store in airtight container in layers separated with wax or parchment paper.

BAKLAVA

Ingredients 

YOU WILL NEED

• Roasting pan 16” x 12” x 2.5” deep - 1
• Fresh phyllo dough from an authentic Greek deli, non of that frozen BS from the grocery store - 2 packages

INGREDIENTS FOR THE FILLING

• unsalted (butter) melted - 3-4 sticks
• A shit ton of walnuts - 3 cups
• 1 part blanched almonds to every shit ton of walnuts - 1(ish) cups
• sugar - 1/4 cup
• cinnamon - at least a few teaspoons

INGREDIENTS FOR THE SYRUP

• sugar - 4 cups
• water - 2 cups
• Lemon - 1 thick slice
• cinnamon stick - 1
• honey - 1/2 cup

Directions

• The first rule in making traditional Greek baklava is to let someone else do the tedious work for you....it’s well worth a trip to the Greek market and $4 for freshly made phyllo.
• Preheat the oven to 350°
• Melt butter in a small saucepan. While that shit is melting, put a small Greek kid to work at chopping the nuts.
• Grind the walnuts nuts until they appear evenly coarse. Toss them into a big mixing bowl and repeat with the almonds. Then add the sugar and add few punches of cinnamon into the mix. If you have a trained Greek nose like Yiorgi, you will know when the mix is right by the scent of the bowl, basically it should give off a nice nutty aroma with a spicy kick of cinnamon.
• Mix it all up with a wooden spoon and set aside. Lightly grease the pan. Roll out the phyllo dough.
• Lay down 1 sheet of phyllo and brush with melted butter. Repeat 6 more times so you have a base of 7 sheets, no more, no less. Sprinkle a houfta (handful) of the nut mix over the phyllo dough. If you have small and delicate American hands like me, you may need two houftas.
• Now cover with another sheet of phyllo and butter it up. Add a second sheet and butter that poutana up too. Sprinkle with your houfta and repeat, repeat, repeat, repeat...You will do this for what feels like 3000 years but, really only until you’ve made it through 2 of the phyllo packages.
• Once you have filled your pan nearly 3/4 of the way to the top you will stop with the houfta nonsense and add 8-10 layers of only phyllo painted with butter. It’s almost oven time but NEVER forget to cut the baklava before baking or it will be like cutting through Kevlar. Gently score the top layer every 2 inches, then cut into squares along your lines.
• Once you’re square, you will cut each square in half forming little Greek deltas.
• Take a shot of ouzo.
• Bake the batch for 45-50 minutes. Rotate the pan and bake for another 20-30 minutes until it is the warm golden color of an Ancient Greek Goddess’ skin.
• While the baklava is baking, make the syrup. In this case, we will actually measure. Pour the sugar and water into a saucepan. Boil until clear, like ouzo. Also, take a shot of ouzo now....you’ve earned it, koukla!
• Once the syrup is clarified, remove from heat and and add the lemon, honey and cinnamon stick. Allow to cool.
• Once the baklava is baked to perfection, remove from the oven and evenly pour the syrup over the HOT baklava. The sweet sizzling sound lets your know that all of those crispy thin layers are soaking up the syrup.
• It is important that you let the baklava set for at least 8 hours before serving.

KUNAFEH

Ingredients :

• 4 tablespoons butter, melted
• Katafi (shredded phyllo dough)
• 1 cup granulated sugar
• 1 cup water
• 1 lemon, juiced
• 1 teaspoon rose water
• 1 tablespoon milk
• 8 oz ricotta cheese
• 1/3 cup pistachios, chopped fine
• 2 tablespoons walnuts, chopped fine
• 2 tablespoons brown sugar
• ½ teaspoon cinnamon
• Pinch of allspice

Directions :

• In a small heavy bottomed pot bring the water, granulated sugar and lemon juice to a boil for 10 minutes or until the consistency is like a syrup.
• Heat an oven to 350F.
• In a large bowl, shake the katafi to loosen and coat in melted butter.
• Grease a 9x11 baking dish and press 1/3 of the katafi into the bottom.
• Mix the ricotta cheese with rose water and milk to make it creamier.
• Sprinkle the katafi in the pan with clumps of the ricotta and top it with 1/3 katafi, pressing down.
• In a small bowl mix together the nuts, brown sugar, cinnamon, and allspice and sprinkle ¾ of the mix over the katafi,
• Top and press the last 1/3 of katafi on top and bake for 30 minutes until golden.
• As soon as the kunafa pan is out of the oven drizzle the whole thing with the lemon syrup and let it stand.
• When the pan is entirely cooled, flip the kunafa out onto a platter and top with the remaining nut mixture.
• Serve room temperature or slightly warm.

EGYPTIAN SWEET PASTRY DESSERT (UMM ALI)

Ingredients 

• 1 sheet puff pastry, baked according to package directions and cooled to room temperature
• 1/4 cup sliced almonds
• 1/4 cup raisins
• 1/4 cup coconut chips
• 1/8 cup granulated sugar
• 1 cup whole milk
• 1 cup half-and-half

Direction

• Preheat oven to 425 degrees Fahrenheat. Tear the cooled puff pastry sheet into bite-sized pieces and lay in a 9 x 9 baking dish.
• Sprinkle the almonds, raisins, coconut chips, and sugar over the pastry.
• Pour the milk and half-and-half over the top, ensuring it is evenly coating the pastry pieces.
• Bake 15 minutes, until toasty and bubbly.

ARABIC SEMOLINA CAKE

Ingredients

• 3  cups semolina
• 3⁄4 cup unsweetened  butter, melted
• 3⁄4 cup sugar
• 1 1⁄2 teaspoons baking soda
• 1  cup plain yogurt
• 1⁄2 cup whole  blanched almonds (to garnish) or 1⁄2 cup ground  pistachio nut (to garnish)
• syrup
• 4  cups sugar
• 3  cups water
• 1⁄2 small lemon, juice of (or equivalent citric acid)

Direction

• Mix the semolina, the sugar and the butter in a large bowl. Use your hands to corporate the butter with the other ingredients until mixed well.
• Mix the yogurt and the baking soda in a separate bowl.
• Wait a few minutes until the yogurt doubles in size.
• When the yogurt has doubled (or almost)pour the yogurt mix on top of the semolina mix.
• Use your hands again to mix.
• After you combined the two mixes, press the mix down on a small jellyroll pan or a 9x13 pyrex baking dish.
• (The cake mix should not be more then 1 inch thick. If it is bake the cake in a bigger pan or take out the extra and bake it in a separte pan.).
• Cut a diamond or square design in the cake witha butter knife.
• If using almond place one in each piece.
• Bake at 400 degrees for 30min to 45 mins until its a bronze brown color.
• Pour cold syrup on top while its hot so it can absorb all through.
• If using ground pistashios sprinkle a little on top of each square.

FOR THE SYRUP:

• Mix all the ingredients for the syrup and place in saucepan on high until it boils. If using citric acid use only the the tip of a teaspoon.
• Then reduce the heat to medium for 45 min to 1 hour until it coats a metal spoon.

WHOLE ROASTED CHICKEN

Ingredients 

FOR THE CHICKEN

• Whole Chicken - 1
• Garlic - 3 cloves (minced)
• Rosemary(dried) - 1 tbsp
• Unsalted butter(softened) - 3 tbsp
• Crushed black pepper - 1 tsp
• Salt - to taste
• Pepper - to taste
• Lemon - 1
• For the potatoes
• Potatoes - 4 large (or use about 15 baby potatoes)
• Rosemary (dried) - 2 tsp (or use 1 tbsp of fresh rosemary)
• Garlic - 1 bulb
• Salt - 1/2 tsp
• Pepper - 1/4 tsp
• Olive Oil - 2 tbsp

Direction

• Preheat the oven to 425 degrees F.
• Wash the potatoes and dry it completely using a clean kitchen towel. If you are using large potatoes, cut it into big chunks. If using baby potatoes, you can leave them whole.
• Take the potatoes in a large bowl. Mix the olive oil, salt, pepper and rosemary with it.
• Cut the garlic bulb in half or leave it whole. Add it along with the above mixture.
• Take a large roasting dish and drizzle some olive oil. Add the potatoes and spread it at the bottom of the pan.
• Clean the chicken and dry it completely.
• Juice the lemon and rub it all around the chicken. Leave the lemon rind along with the potatoes in the baking dish. 
• Mix the butter, garlic, rosemary, salt, crushed pepper powder and the leftover lemon juice in a bowl.
• Spread some of this butter mixture under the skin of the chicken. Spread the remaining butter all over the chicken.
• Place the chicken carefully on the bed of potatoes.
• Tuck the legs and wings of the chicken under the body to prevent it from getting burnt.
• Bake for about 1.5 hours. Check the internal temperature. If it has reached 170 degree F, remove it from the oven. If not keep it for another 10 minutes and check. If you do not have a kitchen thermometer, cut with a knife into the chicken. If the juices coming out of the chicken are clear and  colourless, then the chicken is cooked. Do not overcook, else the chicken will become dry.
• Let the chicken rest for about 10 minutes before you dig in.

SPICY CHICKEN CURRY

Ingredients 

• Onion - 1 (finely chopped)
• Tomato - 2 (diced or pureed)
• Oil - 2 tbsp
• Bay Leaf - 1
• Curry Leaves - 1 spring
• Cumin seeds - ¼ tsp
• Coriander leaves (Cilantro) - handful (finely chopped)
• Ingredients To Marinate
• Chicken - 1.5 lb
• Turmeric powder - 1/4 tsp
• Lemon juice - 2 tsp
• Salt - 1 tsp
• List I (To grind)
• Ginger - 1" piece
• Garlic - 8 cloves
• Fennel Seeds - 1 tsp
• Shallots - 7
• Green Chillies - 3
• List II (To dry roast and powder)
• Grated Coconut - 1/4 cup
• Dry red chillies - 10 Coriander Seeds - 3 tbsp
• Curry Leaves - handful (2 springs)
• Whole Peppercorns - 2 tsp
• Whole Garam Masala - 2" piece cinnamon stick, 3 cloves, 3 cardamom, 1 star anise, 3 kalpasi

Direction

• Cut the chicken and cut it into medium size pieces. Marinate it with salt, lemon juice and turmeric powder for at least half an hour.
• Dry roast the ingredients under 'List II' on low flame till the coconut turns golden brown in colour. After it cools make a powder of it and keep aside.
• Make a paste of the ingredients under 'List I'. Keep this aside.
• Heat the oil in a heavy bottomed pan and add the cumin seeds and bay leaf.
• Add the chopped onions and fry till it becomes brown in colour.
• Add the ground paste of 'List I' and fry till the raw smell is gone.
• Add the marinated chicken and fry for few minutes. The chicken releases lot of water. 
• Now add the remaining ingredients - tomato puree, powdered mixture of 'List II', required salt and water.
• Cover and cook for 15-20 minutes. By now the chicken pieces will be completely cooked.
• This is the right time to check for salt and other spices. Adjust anything if needed.
• Cook uncovered till the oil floats on top of the gravy.
• Add the finely chopped cilantro and fresh curry leaves and switch off. Keep the gravy covered till you are ready to serve.

CHICKEN TIKKA KEBAB

Ingredients 

• Chicken Breast/ Boneless Chicken -1 lb(cut into bite size pieces)
• Onion, Colored Bell Peppers,Tomato (diced) - 1 cup (optional)
• Salt - 1 tsp
• Cayenne pepper - 1 tsp
• Chilli flakes - 1/2 tsp
• Ginger garlic paste - 1 tsp
• Coriander powder - 1/2 tsp
• Turmeric - 1/4 tsp
• Yogurt - 1 Cup
• Cashew nuts - 2 tbsp (crushed)
• Lemon -1/2 (juiced)
• Cilantro (finely chopped) - 2 tbsp
• Red color - few drops(optional)
• Oil - 1 tbsp

Direction

• Mix all the ingredients under marination except chicken and veggies to form a paste.
• Now add the marination to the chicken pieces and veggies to coat it .
• Let it marinate for at least 3 hours in refrigerator (increased marination time gives soft chicken with all masala taste).
• Take bamboo skewers and soak in water for 1/2 hour. 
• Preheat oven to 300F.
• Grease a baking dish with few drops of olive oil and spread the marinate chicken pieces and veggie pieces on it.
• Bake it for 10 minutes and flip the chicken pieces and again bake for 10 minutes(to evenly cook the chicken)
• Now take the baking dish out from oven and place the chicken and veggies in skewers(use paper towel to handle chicken if its very hot).
• Now place the skewers in the oven at 350F for another 10 minutes(this gives the flavor and taste like in tandoori).
• Now chicken tikka is ready to be served.

SAMOSAS

Ingredients 

• 3 cups flour
• 8 tbsp. unsalted butter, cubed and chilled
• Kosher salt, to taste
• 3⁄4 cup ice-cold water
• 1⁄2 lb. russet potatoes, peeled and roughly chopped
• 2 carrots, roughly chopped
• 2 tbsp. canola oil, plus more
• 1 tsp. cumin seeds
• 1 small yellow onion, minced
• 3⁄4 cup frozen peas, defrosted
• 1⁄4 cup minced cilantro
• 1⁄4 cup minced mint
• 1⁄2 tsp. garam masala
• 2 small green Thai chiles or 1 serrano, minced
• 1 (1") piece of ginger, peeled and minced
• Tamarind and coconut-cilantro chutneys, for serving (optional)

Direction

• Make the dough: Pulse flour, butter, and salt in a food processor into pea-size crumbles. Add water; pulse until dough forms. Divide into 12 balls; chill 1 hour.
• Make the filling: Boil potatoes and carrots in a 4-qt. saucepan of salted water until tender, 8–10 minutes. Drain; coarsely mash. Add 2 tbsp. oil to pan; heat over medium-high. Cook cumin seeds until they pop, 1–2 minutes. Add onion and ginger; cook until golden, 4–6 minutes. Let cool; stir into potato mixture with peas, cilantro, mint, garam masala, chiles, and salt.
• Form and fry samosas: Working with 1 ball at a time, roll dough into a 6" round; cut in half. Gather straight edges of 1 half-round together, overlapping by 1⁄4" to form a cone. Moisten seam with water; press to seal. Spoon 1 tbsp. filling into cone. Moisten edges of cone with water; pinch to seal. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Fry samosas until crisp, 8–10 minutes. Drain on paper towels; serve with chutneys if you like.

ALOO TIKKI

Ingredients

• 3 large potatoes, peeled, boiled and mashed
• ¾ cup frozen peas (uncooked)
• ½ large onion, chopped
• 1 jalapeno pepper, minced
• 1 tsp. chili powder
• 2 tsp. garam masala
• 1 tsp. cumin powder
• 1 tbs. grated ginger
• 1 handful fresh parsley or cilantro leaves, chopped
• 2 tbs. bread crumbs (I used panko)
• 4 tbs. flour

Direction

• Once the potatoes have been boiled and mashed, add in all the other ingredients.
• Form into patties (you should be able to get 8 large patties or 10 smaller ones).
• Heat a little oil over medium-high heat and fry a few minutes on each side until golden brown. Drain and cool on paper towels.
• Serve with any kind of sauce you like (I served it with a cottage/ricotta cheese mixture, but I imagine this would be delicious with some kind of chutney)!

SEEKH kABAB

Ingredients

• 150 gm mutton minced(keema)
• 100 gm chicken minced
• 2 tsp ginger-garlic paste
• 1 tsp onion paste
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 3/4 tsp powdered pepper
• 1 tsp dried mango powder
• 1/4 tsp saunth (Dry ginger powder)
• 2 tsp oil
• 1 1/2 Tbsp cashew paste
• 1 1/2 Tbsp cream
• 2 Tbsp besan
• 1 egg yolk
• Salt, to taste
• Coriander leaves, to garnish

Preparation

• In a bowl mix together the mutton mince and the chicken mince. Mix them with your hands.
• To that add ginger-garlic paste, onion paste, red chilli powder, coriander powder, cumin powder, powdered pepper, dried mango powder, saunth, oil, cashew paste, cream. Mix nicely.
• Add besan (Chickpea flour) and egg yolk to bind. Mix well.
• Add salt to taste. Mix. Cover and keep in the fridge for 1 hour.
• Skewer the kebabs onto oiled skewers and grill or roast till the outside is nicely browned. Baste frequently with oil while grilling.
• Once the kebabs are cooked, remove to a serving platter and garnish with onion rings, fresh coriander leaves and lemon wedges.
• Tip: In case you want the texture a little coarse, add chopped onions instead of the onion paste.

PAYA

                             
 Ingredients 

• Goat Paye … 6 pcs
• Salt … 1/2 tsp
• Turmeric Powder … 1 tsp
• Red Chilli Powder … 1 tsp
• Onion ( Thinly Sliced ) … 1
• Oil … 1/2 Cup
• Ginger Paste … 1 tsp
• Garlic Paste … 1 tsp
• Cornflour … 2 tbsp
• Yoghurt … 1 Cup
• Garam Masala … 1/2 tsp
• Coriander Powder … 1 tbsp
• Green Chillies ( Slit Into Half ) … 4
• Ginger ( Sliced Lengthwise ) … 2 tbsp
• Fresh Coriander ( Chopped ) … 1 Bunch

Directions

• Wash the Paya well in running water. Boil for 1 minute, then drain the water.
• Fry the onion in oil in a large pot. Add the turmeric powder, red chili powder, garlic paste, ginger paste, coriander powder and salt to the paya along with 6-8 cups of water. Let it cook on slow flame for 5- 6 hours.
• Add the corn flour and yogurt. Cook for a few    minutes to thicken, stirring continuously  to avoid l  lumps.
• Finally sprinkle the garam masala on it.
• Garnish with fresh coriander leaves, green chillies  and sliced ginger.
• Serve with naan.

PAAL PANIYARAM

    

Ingredients 

• Raw rice - 1/2 cup
• Skinned black gram - 1/2 cup
• Coconut - 1
• Milk - 1 cup
• Cardamom
• Sugar - to taste

Direction

• Soak black gram and rice together for 1 hour. Grind it to fine batter (Vada batter consistency. Add very little water while grinding.). Grind coconut and extract coconut milk.
• Add a pinch of baking soda to the batter; mix well. Heat oil in a wok; gently drop small portion of batter; fry till golden.
• Remove with a slotted spoon.
• Mix coconut milk, sugar and cardamom powder in a bowl. Drop paniyarams in the prepared milk, let it soak for few minutes and then serve.

KOTHU kOZHI

 

Ingredients 

• Chicken - 1/2 kg
• Onion - 1
• Tomato - 1/2
• Ginger garlic paste - 1 tbsp
• Chilli powder - 1 tbsp
• Coriander powder - 1 tbsp
• Turmeric powder - 1/2 tsp
• Fennel powder - 1 tbsp
• Curry leaves - 2 sprig
• Oil - 1 tbsp
• Coconut oil - 1 tsp
• Salt - to taste

Direction

• Clean the chicken. Chop onion and Tomato
• Pressure cook the chicken with ginger garlic paste, turmeric powder and salt for 2 whistles.
• Once the pressure released, drain the chicken. (Can use the stock for soup). In the same cooker, mix the drained chicken, chilly powder, coriander powder, fennel powder, salt and 1 cup of water. Bring it to boil with the lid open.
• Once the water reduced to half, remove the chicken pieces and set it aside.
• Collect the gravy inside the cooker.
• Debone the chicken
• Heat oil in a pan and saute the chopped onion.
• Once the onion becomes translucent add chopped tomato, Saute for 2 minutes.
• Now add the deboned chicken and stir well for 5minutes
• Add the collected gravy from the cooker. Stir well till dry.
• Add curry leaves and coconut oil (optional) and remove from the heat.
• Tasty kothu kozhi is ready. Its best combination for rasam rice. Or we can roll it in chappathi

CHICKEN HARIYALI

Ingredients 

• Chicken - 1 kg
• Tomato - 2
• Onion - 2
• Spring onion - 1 bundle
• Curry leaves - few
• Chilli sauce - 1 tsp
• Soya sauce - 1 tbsp
• Ginger garlic paste - 1 tbsp
• Red chilli powder - little
• Ajinomoto - a pinch
• Turmeric powder - little
• Oil - 1 tsp
• Salt
• Paneer and capsicum (optional)

Directions

• Boil chicken with little water and remove the water. (because this water contains fat. This can be used for soup, for children).
• Heat 1 teaspoon oil in a non stick pan, saute chopped onion and curry leaves.
• Once it is golden brown, add ginger garlic paste and saute till raw smell goes.
• Then add chopped tomato and saute. Add turmeric powder, red chilli powder, chilli sauce and soya sauce, saute for minute.
• Add salt boiled chicken pieces and ajinomoto saute and remove.
• Garnish with spring onion leaves

MUTTON COCONUT FRY

Ingredients 

• Mutton - 1/2 kg
• Coconut - 25 gm
• Onions - 100 gm (chopped)
• Tomatoes - 100 gm (chopped)
• Coriander powder - 40 gm
• Red chilli powder - 20 gm
• Ginger, garlic paste - 50 gm
• Green chillies - 2 (slit)
• Lemon juice - 1 tsp
• Coconut oil - 30 ml
• Tadka - mustard seeds, fenugreek seeds, aniseeds, curry leaves

Direction

• Heat oil in a pan add mustard seeds, fenugreek seeds, aniseeds and curry leaves.
• Then add onion saute till light brown.
• Now add ginger garlic paste and fry for a minute. Add tomato and saute.
• Add turmeric powder, coriander powder and red chilli powder, saute for a while.
• Add mutton pieces and fry till raw smell goes.
• Now add a cup of water and allow to boil.
• Cover and cook till mutton is tender. Now add coconut paste, garam masala powder and salt ; saute till it dries up.
• Add lemon juice and remove from fire. Mix well.