SHAHI GOBI IN A SIMPLE WAY/ INDIAN CAULIFLOWER CURRY

SHAHI GOBI  IN A SIMPLE WAY/ INDIAN CAULIFLOWER CURRY 

INGREDIENTS

CAULIFLOWER- 1 

ONION-2

TOMATO-1

GINGER- 1 INCH PIECE

GARLIC- 1 CLOVE

GREEN CHILLIES - 2

CURRY LEAVES

CORIANDER LEAVES

RED CHILLY POWDER-  1 TABLESPOON

CORIANDER POWDER- 2 TABLESPOONS

TURMERIC POWDER- 1/4 TABLESPOON

ALL SPICES / GARAM MASALA POWDER- 1/2 TABLESPOON

BAY LEAVES- 1

CLOVES - 4

PEPPER CORN - 6

OIL

SALT

PREPARATION

SEPARATE CAULIFLOWER FLORETTES

CLEAN WELL

MARINATE WITH SALT AND SHALLOW FRY IN OIL

GRIND 1 ONION, TOMATO, GARLIC AND GINGER WITH WATER

HEAT OIL

ADD BAY LEAF, CLOVES AND PEPPER

ADD 1 CHOPPED ONION

FRY TILL BROWN

NOW ADD ALL POWDERS

FRY TILL RAW SMELL GOES

ADD GREEN CHILLIES, CURRY LEAVES

FRY FOR A MINUTE

NOW ADD GROUND PASTE AND CAULIFLOWER

COOK WELL IN LOW FLAME TILL GRAVY THICKENS

GARNISH WITH CORIANDER LEAVES

INDIAN MEAT PASTRY ROLL

INDIAN MEAT PASTRY ROLL 

INGREDIENTS

FOR DOUGH

MAIDA / ALL PURPOSE / PLAIN FLOUR- 3 CUPS
EGG- 1
SALT- 1 TABLESPOON
WATER- 3/4 CUP

OIL- 4 CUPS

FOR MEAT 

MINCED MEAT- 1/2 KG

ONIONS- 3; FINELY CHOPPED

GINGER - GARLIC PASTE - 2-3 TABLESPOONS
CURRY LEAVES - 2 SPRIGS
GREEN CHOLLIES- 3- 5 CHOPPED


SALT- 1 TABLESPOON

GARAM MASALA / ALL SPICES POWDER- 1 TABLESPOON

CORIANDER POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON

SHORTENING OR BUTTER - 2 TABLESPOONS


PREPARATION

DOUGH

MIX FLOUR, EGG, SALT AND WATER
KNEAD WELL INTO A SMOOTH FIRM DOUGH

PUT VEGETABLE OIL IN A DEEP TRAY 

DIVIDE DOUGH INTO SMALL BALLS

PUT THEM IN TRAY AND COVER THEM WELL WITH OIL

COVER WITH A WET CLOTH

KEEP ASIDE FOR 4 HOURS


FOR MEAT MASALA

FRY ONION IN SHORTENING OR BUTTER UNTIL GOLDEN

FRY GINGER -- GARLIC PASTE, CURRY LEAVES, GREEN CHILLIES FOR 3-4 MINUTES

ADD MINCED MEAT , ALL POWDERS, SALT 
FRY FOR 15 MINUTES IN MEDIUM FLAME

STIR WELL

BAKING

PREHEAT OVEN TO 200 DEGREES CELSIUS FOR HALF AN HOUR

OIL THE TRAY 
PUT 1 DOUGH BALL
SPREAD IT USING FINGER TIP TO FORM A VERY THIN RECTANGLE

FOLD TO FORM HALF A RECTANGLE

NOW FOLD FROM RIGHT TO LEFT 

PLACE 1 TABLESPOON OF MEAT FILLING ACROSS 1 SIDE OF THE SQUARE

FOLD THE OTHER SIDE TO COVER FILLING

PRESS TO CLOSE

ARRANGE IN OVEN TRAY

BAKE AT 200 DEGREE C FOR 30 MINUTES

LEBANESE MEAT PASTRY ROLLS- LAHEM BI AJEEN

LEBANESE MEAT PASTRY ROLLS- LAHEM BI AJEEN

INGREDIENTS

FOR DOUGH

MAIDA / ALLPURPOSE / PLAIN FLOUR- 3 CUPS
EGG- 1
SALT- 1 TABLESPOON
WATER- 3/4 CUP

OIL- 4 CUPS

FOR MEAT 

MINCED MEAT- 1/2 KG

ONIONS- 3; FINELY CHOPPED
SALT- 1 TABLESPOON

LEBANESE GROUND SPICES- 1 PINCH

SHORTENING OR BUTTER - 2 TABLESPOONS
FRIED PINE NUTS- 2 TABLESPOONS

GROUND SUMAC- 1 TABLESPOON

POMEGRANATE THICK JUICE - 1 TABLESPOON (OPTIONAL)

PREPARATION

DOUGH

MIX FLOUR, EGG, SALT AND WATER
KNEAD WELL INTO A SMOOTH FIRM DOUGH

PUT VEGETABLE OIL IN A DEEP TRAY 

DIVIDE DOUGH INTO SMALL BALLS

PUT THEM IN TRAY AND COVER THEM WELL WITH OIL

COVER WITH A WET CLOTH

KEEP ASIDE FOR 4 HOURS


FOR MEAT MASALA

FRY ONION IN SHORTENING OR BUTTER UNTIL GOLDEN

ADD MINCED MEAT , SPICE, SALT 
FRY FOR 15 MINUTES IN MEDIUM FLAME

ADD FRIED PINE NUTS, SUMAC AND POMEGRANATE JUICE
STIR WELL

BAKING

PREHEAT OVEN TO 200 DEGREES CELSIUS FOR HALF AN HOUR

OIL THE TRAY 
PUT 1 DOUGH BALL
SPREAD IT USING FINGER TIP TO FORM A VERY THIN RECTANGLE

FOLD TO FORM HALF A RECTANGLE

NOW FOLD FROM RIGHT TO LEFT 

PLACE 1 TABLESPOON OF MEAT FILLING ACROSS 1 SIDE OF THE SQUARE

FOLD THE OTHER SIDE TO COVER FILLING

PRESS TO CLOSE

ARRANGE IN OVEN TRAY

BAKE AT 200 DEGREE C FOR 30 MINUTES

homemade lebanese seven spices mixture

homemade lebanese seven spices mixture

INGREDIENTS

FRESHLY GROUND BLACK PEPPER- 1 TABLESPOON
GROUND ALL SPICE- 1 TABLESPOON

GROUND CINNAMON- 1 TABLESPOON
GROUND NUTMEG- 1 TEASPOON
GROUND CLOVES- 1 TEASPOON

GROUND CORIANDER- 1 TEASPOON
GROUND GINGER- 1 TEASPOON

MIX ALL THE SPICES 
STORE IN AN AIRTIGHT CONTAINER

YOU CAN SUBSTITUTE CORIANDER POWDER WITH CUMIN SEEDS POWDER OR FENNEL SEEDS POWDER ACCORDING TO YOUR TASTE

GUAVA JUICE / SHARAB AL GUAVA

GUAVA JUICE / SHARAB AL GUAVA

INGREDIENTS

GUAVA- 1/2 KG
SUGAR - 1/4 CUP

WATER - 3/4 CUP

PREPARATION

PEEL SKIN FROM FRUIT

GRIND ALL THE INGREDIENTS IN A BLENDER

SERVE CHILLED

SHARAB AL JALLAB / RAISIN DRINK

SHARAB AL JALLAB / RAISIN DRINK

INGREDIENTS

RAISINS- SEEDLESS- 1/2 KG

SUGAR - 1 CUP
LEMON- 2; PEELED AND SLICED
LEMON JUICE - 1/4 CUP
WATER -10 CUPS

PREPARATION

GRIND RAISINS

ADD LEMON JUICE, LEMON SLICES, SUGAR AND WATER

HEAT IT FOR 20 MINUTES IN MODERATE FLAME

COOL IT

POUR IT IN A JAR
REFRIGERATE

STIR TWICE A DAY  FOR 3 DAYS

STRAIN IT 

GARNISH WITH PINE NUTS AND PISTAS

NEYCHOR / GHEE RICE

 NEYCHOR / GHEE RICE


INGREDIENTS


BASMATI RICE – 2 CUPS.
WATER-3 1/2  CUPS

PEPPER –6 NOS.
CARDAMOM –3 NOS.
CINNAMON STICKS – 3 NOS.
CLOVES- 6 NOS.
BAY LEAVES –4  NOS.


SALT -  AS REQUIRED.
LEMON JUICE – 1 FULL

ONION - 1 ;SLICED
CARROT-1 OPTIONAL.
GREEN PEAS – 1 HANDFUL OPTIONAL.

GHEE- 1/2 CUP

RAISINS- 1 TABLESPOON
CASHEW NUTS-

CORIANDER LEAVES- CHOPPED; TO GARNISH


 PREPARATION

TAKE 2 CUPS OF RICE AND PUT IN WATER FOR AT LEAST 1 HOUR. 

DRAIN IT

TAKE WATER IN A POT AND BOIL IT

MEAN WHILE TAKE GHEE IN A HOT PAN
ADD ONIONS FRY TILL IT TURNS BROWN
KEEP ASIDE

 ADD THE RAISINS AND CASHEW NUT 
FRY FOR 1 MINUTE
KEEP ASIDE

THEN ADD THE SPICES, CARROT AND GREEN PEAS. 
FRY FOR 1 MINUTE

NOW ADD THE RICE AND BOILING WATER AD LEMON JUICE AND SALT

CLOSE THE LID

WHEN MOST OF WATER GOES, COOK IN LOW FLAME

GARNISH WITH CORIANDER LEAVES, FRIED ONION , RAISINS AND NUTS

CHICKEN VARATTIYATHU/ SPICY CHICKEN FRY

CHICKEN  VARATTIYATHU/  SPICY CHICKEN  FRY

INGREDIENTS

CHICKEN - 1 KG; CUT INTO PIECES

SHALLOTS-1 CUP; FINELY SLICED

TOMATO-1

ONION- 1-2 

GINGER-2 INCH PIECE, CRUSHED

GARLIC- 6 CLOVES ; CRUSHED

GREEN CHILLIES-6; CHOPPED

CURRY LEAVES- 12 SPRIGS

RED CHILLY POWDER-1/2 TABLESPOON

CORIANDER POWDER-1 TABLESPOON

TURMERIC POWDER-1/4 TABLESPOON

SALT

COCONUT OIL-2 TABLESPOONS

CUMIN SEEDS POWDER-2-3 TABLESPOON

GARAM MASALA - 1 TABLESPOON

PREPARATION

TAKE A PAN

HEAT OIL

ADD SHALLOTS

FRY WELL

ADD CURRY LEAVES
KEEP ASIDE

FRY SLICED ONION FOR 3-4 MINUTES

ADD CURRY LEAVES, GREEN CHILLIES, GARLIC AND GINGER

FRY FOR 3 MINUTES

ADD TOMATO. FRY FOR 1 MINUTE

ADD ALL POWDERS.  FRY TILL RAW SMALL GOES

ADD CHOPPED CHICKEN, 1/4 CUP WATER AND SALT

COOK TILL WHOLE MEAT IS COOKED WELL 

YOU CAN PUT PLENTY OF CURRY LEAVES FOR TASTE

GARNISH WITH CORIANDER LEAVES