Almond CREAMY STUFFED DATES

Almond CREAMY STUFFED DATES

Almond CREAMY STUFFED DATES

Almond CREAMY STUFFED DATES

Ingredients

Dates, pitted     10 Oz

Cream       2 Oz

white or dark Chocolate    4 Oz

Whole blanched almonds    2 Oz

Method:

Boil cream. Remove from heat and add chocolate, stir till it melts. Let it cool and thicken. Put mixture in a piping bag and pipe in the cavity of the pitted date. Top with a whole blanched almond. Refrigerate and serve. 

FRIED CHICKEN

FRIED CHICKEN

FRIED CHICKEN

Ingredients :

8 chicken pieces
1 quart Water
3 tablespoons Salt (used for soaking)
BATTER FOR COATING:

½  cup     milk
2   egg      beaten
4tbsp      flour
1 tbsp      Corn flour
½ tsp       white pepper
1 tablespoon      salt (for recipe)
1 teaspoon         black pepper
1tbsp     Worcestershire sauce
1/2tsp       backing powder

METHOD:

Place chicken into large bowl of salted water and allow to soak for approximately 30 minutes.
Beat egg and mix with milk in a bowl. Add and mix 2 flours in a dish n all other ingredients in a separate bowl.Remove and dry chicken using paper towels.Place in flour mixture, place in milk/eggs mixture, and then back into flour mixture. Do this one piece at a time making sure that each piece is covered completely during each step.
If you are using a deep fryer, cook a few pieces at a time for about 15 to 20 minutes, turning occasionally. Similarly, if pan frying, cook covered, turning occasionally for about 25 – 30 minutes.
Make sure you check the middle of the largest chicken piece cooked to check for doneness. (No pink)
When done, allow chicken pieces drain on paper towels and enjoy with your family:)
Source: Qurat ul Ain

Fried Potato Pockets with Meat

M'Batten-Fried Potato Pockets with Meat 

Fried Potato Pockets with Meat

Ingredients

1 pound of ground lamb (or beef)
1 onion, grated
¼ cup of finely chopped cilantro
¼ cup of finely chopped parsley
6 scallions, chopped, only the white part
1 teaspoon of salt
1/3 teaspoon of red chile pepper
¼ teaspoon of cinnamon powder
1 teaspoon of paprika
½ teaspoon of turmeric powder
3 garlic cloves
1 egg
1 tablespoon of tomato paste
1 tablespoon of olive oil
Large white potatoes
Flour egg and vegetable oil for frying

Directions

 Preparing the Meat

1. Mix the egg, spices, garlic and tomato paste with ground meat.

2. Over medium heat, drizzle the olive oil in your pan.

3. Add the grated onion and cook for a few minutes.

4. After a few minute of cooking the inions, add the meat.

5. Cook the meat until done.

6. Once the meat is cooked, about 10 minutes, taste the meat and cook the spices accordingly.

7. Place the meat in a large bowl.

8. Add the cilantro, parsley and scallions to the cooked meat.

9. Let the mixture cool down.

Preparing the Potatoes

1. Peel the potatoes

2. Slice the potatoes – the goal is to get pieces that look like a potato sandwich to fill with the meat.

3. Slice about ¾ of the way through the potato then make the next slice all the way down the potato.

 Assembling and Frying the M’Batten

1. Take a potato sandwich and fill it with the meat then dip it in the egg and the flour.

last step is to fry the M’Batten

1. Heat the oil until it becomes very hot, then fry the M’Batten until they become golden brown.

2. Lace the fried M’Batten on paper towels to drain excess oil then sprinkle salt on top.

3. Serve immediately.

Mixed Veggies Pilau & Shredded Meat

 Mixed Veggies Pilau & Shredded Meat 

 Mixed Veggies Pilau & Shredded Meat 

INGREDIENTS

300gm rice (1 and a half cups), washed 2-3 times then soaked for half an hour.

On a small saucer, keep these spices ready:

1 level tbsp. whole cumin
½ tsp. whole pepper
2 sticks of cinnamon
2 cloves
2 cardamom

Also, you will need:

½ cup shredded boiled meat (I used lamb)
2 onions, chopped
½ tsp. turmeric powder
½ tsp. cumin/coriander powder
½ tsp. freshly ground roasted cumin powder
2 tbsp. butter
4 tbsp. oil
½ tsp. garlic paste
a bit of chopped coriander
2 potatoes, peeled and cut into quarters
¾ cup half-boiled mixed vegetables (I used a combination of peas, carrots, sweet corn and capsicum)
1 green chilli, chopped finely
water or stock, warm (for every cup of rice, you will need 1 and quarter cups of water)

TIP: Boil the meat in water with a bit of salt and pepper powder, garlic and ginger paste until tender, then drain and shred. Use the leftover stock/soup to cook your pilau with. You can adjust the deficit with water if needed.

INSTRUCTIONS

Take a pan and put it on your stove. Remember that the rice will double after cooking and the meat, veggies and potatoes will go in there too so you will need to have enough space in the pan. Turn on the heat and once the pan is hot, add the oil and butter.

Then add the spices you had placed on the saucer. Cumin, cardamom, cinnamon, pepper, cloves.

Once they splutter in the oil, add your chopped onions. Fry them until they are translucent, stirring with a wooden spoon. Then add the turmeric and cumin/coriander powder.

Let these fry for a few minutes, then add the garlic paste and potato cubes. Fry together for a couple of minutes, then add the shredded meat and veggies. Stir for a couple of minutes then add the stock/water and some salt. Let the stock simmer and taste for the salt. You should be able to feel the saltiness. If it feels just right, it means you have too little. Remember that the rice will need some salt too, so let the salt be enough that you can taste it to be a bit more than you would want. Not too much of course!

As soon as the the water starts boiling, drain your rice (which should have been pre-soaked for about half an hour) and add this rice to the stock. Sprinkle a bit of coriander on this, and stir a little. Let this cook on high heat for 2-3 minutes, stirring now and then, then reduce the heat to medium and keep cooking it whilst covered until the water diminishes, giving it a stir every now and then to make sure all the rice is cooked evenly and perfectly.

When you find there is very little water left in the rice, reduce the heat to the lowest point possible. Seal your pan by using a tight lid or wetting a kitchen towel and placing it over the pan then placing a lid on top of it.

Leave the rice to continue steaming on very low heat for a good 10 mins. Switch off, and serve with accompaniments of your choice!

Sources by fauzia kitchen fun

Kunafeh

knafeh

knafeh

Ingredients
Dry vermicelli 400 gm
Butter 125 gm melted
Unsweetened Rubry 200 gm
Khoya 200 gm
Milk ½ cup
Ingredients for sugar syrup
Sugar 250 gm
Water 3/4 cup
Lemon juice 1 tsp
Rose water 1 tbsp
Method for Sugar Syrup
Cook together 250 gm sugar, ¾ cup water, 1 tsp lemon juice and 1 tbsp rose water till you get thin sticky syrup.
Method for knafeh
Break the 400 gm vermicelli and pour 125 gm butter on it, mix well, line a baking dish with this broken vermicelli, press to make a firm base, especially around edges using your thumb. In a pan over low flame, cook200 gm rubry, 200 gm khoya and ½ cup milk, keep stirring until its thick and no liquid remains, pour this mixture on top of the base, then again layer top with same broken vermicelli, bake at 180 degree C for 20 minutes, take out of oven and pour sugar syrup while hot, rest for a while then over turn, cut into squares and serve.