Chana dal with tarka and tamarind
Earl s Sandwich
Chicken and spinach balti
Chicken White Korma
Saffron chicken korma with wholemeal paratha
Keto Beef Egg Roll Slaw
Easy chicken curry
Punjabi samosas
Arabian
Arabian Rice
1. FIRST TAKE A PAN AND POUR FEW DROPS OF OIL IN IT.
2. THEN PUT SOME BUTTER IN IT.
3. AFTER THIS ADD CHOPPED CAPSICUMS & GREEN CHILLIES ON IT.
4. THEN ADD CHICKEN CUBES IN IT.
5. SPRINKLE SOME SALT ON IT.
6. ADD 7 CUPS WATER AND LEAVE IT FOR 2-3 MINUTES.
7. AFTER 2-3 MINUTES ADD RICE.
8. MIX THEM WITH SPOON.
9. ADD ZARDA KA RUNG.
10. THEN DRY THE WATER ON THE RICE.
11. NOW ITS IS READY TO SERVE.
12. YOU CAN SERVE IT WITH CHICKEN OR KETCHUP!!
Basbousa
Instructions
First, prepare the syrup. Combine the water, sugar and lemon juice in a small pan and bring to a boil. Lower the heat and gently simmer for about 5-8 minutes.Then turn off the heat, stir in the rosewater or vanilla essence and set the syrup aside to cool down.
In a large bowl, mix together the semolina, flour, baking powder, sugar, coconut and salt. In a small jug, mix the liquid ingredients, yoghurt, melted butter, eggs and vanilla. Make a well in the centre of the dry ingredients and then gradually add the liquid ingredients while mixing with a spatula or wooden spoon to form a thick batter.
Pour and level out the batter in a greased 11×7 inch pan and lightly score the top with diamond or square shaped cuts. Press a whole almond in the middle of each square or diamond. Then cover and set the pan aside for half an hour. This helps the semolina to absorb the liquids. In the meantime, preheat the oven at 180 C.
Uncover the pan and bake in the preheated oven for 40 minutes. Then remove from the oven and carefully cut all the way through the marks you had made earlier. Pour the cooled syrup as evenly as possible all over the hot basbousa. Then place the pan back in the oven and bake for an additional 5 minutes. Remove and let it rest for at least 30 minutes before cutting out the pieces and serving.
Enjoy! 🙂
Arabic ice cream
Mix water milk sahlab vanilla crushed mastic gum using hand mixer cook over medium heat for 10 minutes don’t leave it and keep mixing
Put the mixture in the freezer for 10 minutes
After 10 minutes add 3/4 of the pistachio to the mixture and mix with the hand mixer put back in the freezer again for 10 minutes
Ok you have to do this step few times every 10 minutes get it out off the freezer and mix, after 40 minutes the last step you add the whipped topping using the the hand mixer and freeze for 6 hours
Over parchment paper spread the last 1/4 of pistachio scoop the ice cream on top and freeze for hour and roll the ice cream with parchment pepper and freeze
Chicken Mandi
Directions for Mandi Masala:
In a pan, add whole coriander, whole black pepper, whole fennel seeds, Whole Cumin, Star Anise, Black Cardamoms, Small Cardamoms, Cinnamon, Mace, and cook these for a while. Now add these all ingredients in the grinder and grind them well until they changed into powder form. Mandi Masala is ready
Directions for chicken Mandi
1- In a bowl, add mandi masala, vinegar, lemon juice, ginger garlic paste, salt, red chili crushed, degi mirch and mix them well. The mixture is ready.
2- Now, in another bowl, add chicken, above prepared mixture and mix them well, then keep in the refrigerator for 6-8 hours.
3- In a bowl add water , guard rice & soak for 20 minutes 4- In a pan, add cooking oil, onion and cook until light brown
5- Now, add raisins, cashew, green chili, whole cumin, water, salt and bring to boil
6- Now, add salt, rice and simmer for 10-12 minutes on low flame until water remains a little
7- Put whole chicken roast in a steamer & steam the chicken
7- Now, pan roast the chicken by adding some cooking oil in a pan
8- Now, in a pot, add rice, roasted chicken, red food color then simmer it for 2-3 minutes
9- put roasted chicken in this pan place the aluminium foil basket in the center of the pot with ember and cooking oil/butter, then cover it for 2 minutes
Your Chicken Mandi now ready to serve
Cooking Time: 1 hour serve: 3-4
ARABIAN CHICKEN AND RICE
INSTRUCTIONS
To make kabsa spice mix, combine together cardamom, white pepper, saffron, cinnamon, all spice and lime powder in a bowl. Set aside.
Heat oil in a large heavy bottomed pan over medium-high heat. Add onions, ginger, garlic and green chilies. Sauté for 2-3 minutes or until the onions turn golden brown. Add bay leaves, cloves, cardamom pods and cinnamon stick. Fry for a minute.
Stir in tomato purée. Add ground nutmeg, ground black pepper, ground cumin, ground coriander and kabsa spice. Season with salt. Fry the spices for a minute. Add carrots and diced tomatoes. Stir, and cook for 2 minutes.
Add chicken cubes and chicken pieces. Brown chicken, turning occasionally, for about 30 minutes. Remove the chicken pieces from the pan. Set aside.
Add rice and raisins. Pour in 4 cups water. Season with salt. Bring it to the boil. Reduce the heat, cover with lid, and simmer for 10-15 minutes.
Preheat grill. Grill chicken for 10-15 minutes or until cooked through. Serve rice with grilled chicken.
Arabian Rice Recipe
Instructions for Arabian rice:
1. First of all, add cooking oil in a pan, then add black peppers, cloves & fry for a while
2. Now add soaked rice, mix well, then add raisins, hot spices powder, salt, chicken powder, & cook for a while
3. Add water, & cook until 3/4th done
4. Put Green Chilies, & yellow food color in these cooked rice
5. simmer until fully done
6. Add these cooked rice into bowl
7. Put fried K&N’s Fiery Fingers on these rice
8. Spread the sauce & serve
9. Arabian rice are ready
Instructions for Fiery Fingers:
1. Add Cooking oil in pan
2. Put K&N’s fiery fingers into the bowl
3. Now add these fiery fingers into oil & fry until they changed into golden brown
Instructions for Sauce:
1. Add Chili sauce, tomato ketchup, chili garlic sauce in a bowl & mix well
2. Sauce is ready