Chana dal with tarka and tamarind
Easy chicken curry
Saffron chicken korma with wholemeal paratha
Punjabi samosas
Chicken White Korma
Wings with Lemon
Chicken and spinach balti
Keto Beef Egg Roll Slaw
Arabian
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 Kabsi
Cook the basmati rice in the boiling water add one tablespon of vegetable oil and the helf of spices and salt... Wait untill the rice is well cooked then mix it with the butter
Grille the 4 legs of chichen a little in the vegetable oil, add the onion, the green pepper , the rest of the spices , salt and a cup of water
Add the two tomatoes and garlic.
And when it is well done put the chicken and it's sauce above the rice, and add coriander . Then serve it "bon appétit"
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
Arabic Vermicelli Dessert
Gather all the Ingredients!
Break the vermicelli nests into a large pan in the heated oil
Stir continuously until golden brown. (At this point if you feel like there is not enough oil you can add more or like what I did for a better flavour is I added a small amount of butter)
Add the water until it just about covers all the vermicelli Add a little bit of sugar and the cocoa powder before simmering to give it the sweet flavour
Leave on medium heat to simmer and till water is completely absorbe
You can serve this hot or cold... Depends on how you like it :)
Tip: you can serve it with chopped nuts on top or like I did with sprinkle sugar and coco powder
Enjoy!!
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