Singaporean Rice

For Rice:

... Heat 01 tbsp butter. add 1/2 tsp cumin and 1 tsp chopped garlic. Saute for a min and add 01 glass basmati rice and 02 glasses of water. Add salt and bring it to boil. Now reduce flame, close and cook. Keep it aside

For Noodles:

Boil water. add salt and 1 tsp oil to this. Add 01 packet noodles ( i had used egg noodles here). Cook and drain. Now heat 01 tbsp oil in a pan. Add noodles to this and toast it. (u can deep fry if u need it crispy, but i havent.....)

For chicken Gravy:

First make small cubes of 02 chciken breast. Marinate it with 1/2 tsp chilli sauce, 1tsp tomato sauce, 1/2 tsp soya sauce, pepper powder, salt and red chilli paste (1/2 tsp). Refrigerate for 30 min. take out mix it with 1-2 tbsp all purpose flour and 1 tsp rice flour. Deep fry.

Heat 1 tbsp oil. To this add a pinch of sugar and 1 tsp chopped garlic. To this add chopped onions (01), chopped carrot (01), chopped cabbage and 01 chopped capsicum, Fry properly and add fried chicken to this (reserve few chicken pcs for garnish). to this add 1 tsp soya sauce, 01 tsp chilli sauce, 01 tsp tomato sauce, pepper powder and salt (only if required). Now mix 1 tsp cornflour with 2 tbsp water and add this to gravy. U need to hav gravy....so that balance it with chicken stock or water.

For Sauce:

Mix 1/2 Cup fresh cream, 3 tbsp mayo, 1 tsp chilli sauce, 1 tsp red chilli flakes. Whisk and keep aside

Assembling:

Spread rice first. top it up with half of gravy. Drizzle sauce on top of this (u can add sauce acc to ur taste. Now spread noodles and pour chicken gravy on top. drizzle or spread the leftover sauce on top

Garnish:

Garnish with reserved fried chicken cubes, fried garlic and fried green chilli's.

MUTTON CHOPS

ING:

mutton chops 1kg

yogart 1cup

viniger1/4cup

garlic paste 1tsp

black pepper 1tsp

salt to taste

oil 1tbsp

PREPARATION:

mix everthing together & rest it for atlest 4hr or overnight.now throw evrything in pressure cooker(don't add any water) & let it wistle for 5-7 min.now cook it on low flame with lid on until chops get tender & d water is evaporated.

2eggs for eggwash

oil for shallow frying

wisk 2 eggs,dip in the chop & shallow fry until golden.

SAUCY SPICY CHICKEN VEGGIES WITH DUMPLINGS......

Ingredients

Oil 4-5 tbsp

Butter 2 tbsp

Chicken boneless cubes 1/2 kg 

Green chillies 2 chopped 

Plain Flour 3 tbsp

Lemon juice 2 tsp

Chicken stock 2 cups 

Crushed red peppers 1 -2 tsp 

Salt to taste

Corn,Peas,Capscium (1 cup ) i also added mushrooms 

Onion 1 med chopped

Cream 3-4 tbsp

Ingredients for Dumpling

Flour 1 ½ cup

Milk ½ cup

Water as needed 

Yeast 1 tsp

Salt 1 tsp 

Sugar 1tsp 

Butter 1 tbsp

Egg yolk 1 for brushing 

Method for Dumpling:

In a bowl mix together Knead the dough with as needed water then Cover and keep side for 2 hours.

Method for Spicy Saucy chicken Veggies :

Heat Butter & oil in a pan then add chicken with green chillies fry till water dries out

Now add salt,crushed red pepper,fry 2 min more

Then add veggies fry on high for 5 min 

Then add flour mix cook for 1 min more 

Then add stock mix well untill it starts bubble

Then take off from heat add cream mix well .

.Put again on heat when it start bubbling again its ready .

.Now Off heat add lemon juice mix lightly ..

Check salt if needed adjust / Dish it out to any pyrex or suitable for baking then on top of it set dough by ,

Make a string of dough, Place on the sides of dish .

Cut it into pieces with a scissors. 

Cover and keep aside till rise to double. 

Brush with 1 egg yolk and sprinkle crushed red peppers in centre.

Now bake in a pre heated oven of 180 degrees for 20 minutes.

Spring rolls

Ingredients:

200 gm using electronic scale of spring roll phyllo

2 chopped carrot using carrot grater

... 2 chopped zucchini using vegetables grater

Chopped cabbage using vegetable grater

2 chopped green onion using slicer knife

2 tablespoons of sesame oil using 5 measuring spoons.

Oil for fry

For sauce:

2 tablespoons of sesame oil

2 tablespoons of red grape vinegar

2 tablespoons of sweet soya souce

Directions:

Heat the 2tablespoons of sesame oil in frypan and add all the vegetables, for 5 mins

Then add 1tablespoon of the vegetables in each phyllo of the spring rolls ,and roll it as fingers.

To fry the spring rolls , heat the oil in another frypan , then remove it from oil using strainer for perfect removal of the excess oil and serve it hot.

Preparing soya souce:

Mix sesame oil , sweet soya souce ,red grape vinegar using spatula

Middle Eastern Chicken Shawarma Recipe

Chicken Shawarma is like the ultimate on the go meal. Thinly sliced meat, wrapped in a pita bread with veggies and sauce is a delicious quick meal. Learn how to make chicken shawarma, just like at your favorite Middle Eastern restaurants!

Ingredients - Serves 4

• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon ground cardamom
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 tablespoon grill seasoning
• Juice of 1 lemon, divided
• 1 large cloves garlic, grated or finely chopped
• 5 tablespoons extra-virgin olive oil (EVOO), divided
  
• 4 boneless, skinless chicken breasts (about 6 to 8 ounces each)
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/4 cup tahini
• 1 1/2 cups Greek yogurt
• 4 pitas

Preparation

• Preheat an indoor or outdoor grill to high.
• In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning. And the juice of half a lemon, the garlic and about 3 tablespoons EVOO and stir until it is paste-like. Slather the mixture all over the chicken until it is well-coated.
• Transfer to the grill and cook on each side for 6-7 minutes, until cooked through. Remove from the grill and let the chicken rest before thinly slicing. Once the chicken is working, preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once you see the oil ripple, add the onions and peppers, and season with some salt and pepper.
• Cook, stirring frequently, for about 5 minutes until the veggies start to wilt. Once the onions are working make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and a small drizzle of EVOO. Mix to combine.
• Place the pitas on the grill to warm them and give them a light char, about 1 minute on each side. To assemble, place some of the sliced chicken on each pita, top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce.

Machboos

Machboos is a dish of rice & meat, popular in many Gulf countries such as Kuwait, Saudi Arabia, Bahrain, Qatar, and United Arab Emirates. Here is a version of Machboos recipe.

Ingredients:

• 4 1/2 cups water
• 650 g basmati rice
• 3 tomatoes, quartered
• 1-1 1/2 kg chicken
• 3 onions, finely chopped
• 1/4 cup coriander leaves, chopped
• 1 green hot pepper, as desired
• 2 black dried limes
• 2 teaspoons buharat spice mix
• 1 1/2 teaspoons turmeric powder
• 1 teaspoon cumin powder
• 2 teaspoons cinnamon
• 1 teaspoon cardamom powder
• 2 garlic cloves
• 1 slice ginger root, cut into small pieces
• 3 tablespoons butter
• 1/4 cup lemon juice
• 3 tablespoons rose water
• 3 tablespoons oil
• 3 teaspoons salt

Preparation:

1. Cut the chicken in half. Heat the water and leave aside. In a small bowl, mix the spices (garam masala, turmeric, cumin, and cardamom) together and add to the mixture one teaspoon of salt. Sprinkle half of the spice mixture on the chicken halves.
2. Heat oil in a large cooking pan, fry the onions until golden brown, then add to the pepper and the black limes - you MUST make a hole in each limes.
3. Add the chicken to the onion mixture and turn it over a few times in the pan. Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes.
4. Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat. Sprinkle with the rest of the salt and pour on it water while its still hot.Cover the pan and let it cook for about 1 hour, or until the chicken is cooked. Add the copped coriander 5 minutes before you remove the chicken from the stock in the pan. While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain.Remove the chicken from the pan and put on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown.Add the rice to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and is almost done.Sprinkle rose water and lemon juice over the rice and place the butter pieces on the top. Cover the pan and cook on low heat for 30 minutes.
5. Serve the rice on a large serving plate and place the grilled chicken halves on the top.

Rice with Tomato Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Rice with Tomato Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Rice with Tomato.  

Preparation time :     15 minutes

Cooking time :     25 minutes

Ingredients (serves 6 persons)

2 tablespoons vegetable oil, or ghee

2 medium onions or 300 g, finely chopped

4 small tomatoes or 400 g, peeled and chopped

1 teaspoon ground turmeric

1 bay leaf

4 whole cardamom pods

1 teaspoon coriander seeds, dried

½ teaspoon ground black pepper

2 cloves garlic, peeled

4 cubes MAGGI® Chicken Bouillon

3 cups basmati rice or 600 g

5 cups water or 1250 ml

Preparation

Heat oil in a pot and sauté onions for 6 minutes.

Add tomatoes, turmeric powder, bay leave, cardamom pods, coriander seeds, black pepper, garlic gloves, MAGGI® Chicken Bouillon cubes, and Basmati rice. Mix well and cook for 3 minutes.

Pour water and cover the pot. Cook rice for 20 minutes or until it is well done.

Serving tips : Serve the rice with any grilled fish, chicken or meat dish

Kofta Orfali with White Rice Recipe

Wonderful Oriental Kofta Orfali dish with White Rice Recipe.

Ingredients

For the kofta:

• 750 g minced lamb
• 1 small onion or 70 g, finely chopped
• ½ cup fresh parsley or 40 g, finely chopped
• ¼ teaspoon ground black pepper
• 2 cubes MAGGI® Flavored Mutton Bouillon, dissolved in ¼ cup or 65ml hot water
• 1½ teaspoons chili paste
• ¼ teaspoon ground cinnamon
• 750 g baby eggplants, cut into round slices

For the rice:

• 2 cups basmati rice or 400 g, washed
• 3½ cups water or 875 ml
• 2 tablespoons vegetable oil
• 2 cubes MAGGI® Seasoning for White Rice

Preparation

• In a bowl, combine all kofta ingredients except the eggplant and mix well. Divide into small balls and set aside.
• In a wooden skewer, arrange kofta balls and eggplant in sequence.
• Grill the kofta skewers over a medium heat in a large non-stick panfry greased with oil for 10 minutes from all sides or until kofta and eggplant are almost cooked.
• Arrange skewers in an oven tray then add ½ cup or 125ml water and cover with aluminum foil. Place the covered tray in a 200°C preheated oven for 10 minutes then serve with the white rice.
• Serve dakkous sauce aside with this dish.
• To prepare the rice:
• Add the water to a large saucepan. Add the rice, oil and MAGGI® Seasoning for White Rice cubes.
• Stir occasionally until it boils, cover and cook over low heat for 15- 20 minutes or until rice is cooked

Glazed lamb cutlets with Moroccan carrot and tahini purée

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Glazed lamb cutlets with Moroccan carrot and tahini purée Recipe. Enjoy cooking tasty Arabic food and learn how to make Glazed lamb cutlets with Moroccan carrot and tahini purée... easy to make and tasty. Enjoy  the Moroccan cuisine.  

  

These Moroccan-inspired lamb cutlets make wonderful, impressive-looking canapés. 

Makes 20

Ready in 30 minutes

Ingredients

20 lamb cutlets, French trimmed (see tip)

2 tbsp pomegranate molasses (from Sainsbury’s and Middle Eastern shops)

2 garlic cloves, crushed

1 tbsp cumin seeds

300g carrots, scrubbed and sliced

2 tbsp tahini (sesame seed paste, from major supermarkets)

1 tsp honey

Small handful fresh flatleaf parsley, chopped, plus extra sprigs for garnishing

Seeds of 1/2 pomegranate

Method

Mix the lamb, pomegranate molasses, garlic and cumin in a bowl. Cover and set aside to marinate for a few minutes.

Put the carrots and a pinch of salt in a pan and cover with water. Bring to the boil and simmer for 10 minutes, until tender. Drain and put in a processor with the tahini, honey and parsley. Whizz to a purée and season.

Heat a frying or griddle pan over a medium heat. Season the lamb cutlets and cook for 1-2 minutes each side.

Put the lamb cutlets on a platter, top with a little carrot purée, a sprig of parsley and a sprinkling of pomegranate seeds.

Chef's tip

French-trimmed lamb cutlets have all the extra fat and sinew on the bone trimmed away to leave a neat ‘eye’ of meat, perfect for one-bite canapés

Beef moussaka with tomatoes recipe

Photo: Beef moussaka with tomatoes recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Beef moussaka with tomatoes Recipe. Enjoy the Arabic Cuisine and  learn how to make Beef moussaka with tomatoes.

Serves: 6 

Ingredients

2 large aubergines

3tbsp olive oil

1 large onion, diced

2 garlic cloves

700g beef mince

1tbsp plain flour

1tbsp dried oregano

1tbsp tomato purée

200ml beef stock

5 tomatoes, sliced

2tbsp grated Parmesan

75g butter

2 egg yolks

pinch grated nutmeg 

Directions 

Preheat the oven to gas 6, 200ºC, fan 180ºC. Heat a grill or griddle pan until hot. Brush the aubergine slices with 2 tablespoons of oil and grill both sides until golden.

Heat the remaining oil in a large pan and cook the onion and garlic for 2 minutes before adding the mince. Cook until browned all over, then stir in the flour, oregano, bay leaf and tomato purée. Mix, add the milk and stock and bring to the boil. Turn the heat down, simmer for 20 minutes, stirring occasionally.

Meanwhile, make the white sauce. Melt the butter in a pan, add the flour and cook, stirring, for 2 minutes. Remove from the heat, gradually whisk in the milk, then stir over a low heat for 5 minutes. Remove from the heat again, season and stir in the egg yolks and nutmeg.

Layer half of the aubergine slices in the bottom of an ovenproof dish and top with half the tomatoes. Pour over the mince, then layer on the remaining aubergines and tomatoes. Top with white sauce and Parmesan and bake for 20-25 minutes

Lamb Rack With Maghrabia Biryani (served with Torlly) Recipe

Photo: Lamb Rack With Maghrabia Biryani (served with Torlly) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb Rack With Maghrabia Biryani (served with Torlly)  Recipe. Enjoy the Arabic Cuisine and  learn how to make Lamb Rack With Maghrabia Biryani (served with Torlly).

Ingredients

1 medium sized lamb rack

1 tsp gram masala

2 tsps ghee

1 cup pearl couscous (Maghrabia)

1 ¼ cup chicken stock, hot

¼ onion, chopped

¼ cup yogurt

2 tsps raisins

2 tsps toasted almonds, chopped

2 tsps toasted pine nuts

cinnamon stick

cardamon pod cloves

saffron in small amount of water

salt and pepper

olive oil

for Torlly:

¼ cup green pepper, diced

¼ artichoke, diced

¼ mushroom, chopped

¼ onion, diced

¼ tomato, diced

¼ eggplant, chopped

2 tsps tomato juice

2 tsps olive oil

sprig of fresh thyme

salt and pepper

Method

• Season the lamb rack with the masala. Sear lamb in a pan with some oil then place in a 350°F oven for 15 minutes.

• Heat the ghee in a pan, add the cinnamon stick, cardamom and clove to the ghee and infuse over a low heat for 2 minutes.

• Remove the spices from the ghee then add the onion and pearl couscous. Gradually add the hot chicken stock to the couscous. Lower the heat and simmer until cooked.

• Combine the yogurt to half of the couscous. Add saffron to the other half. Combine together and season with salt and pepper.

• Serve with the lamb. Garnish with raisins and nuts.

• Preparation for Torlly

• Sauté all the ingredients in a pan with some olive oil. Season with salt and pepper. 

Chicken with Vegetables Recipe

Photo: Chicken with Vegetables Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken with Vegetables Recipe. Enjoy the Arabic Cuisine and  learn how to make Chicken with Vegetables.  

Ingredients

For the stock

1 chopped carrots in big pieces

1 chopped onion in big pieces

1/2 celery chopped in cubes

Parsley sticks

3 whole cardamoms

1/2 tea spoon whole black pepper

1 tea spoon whole carnation

Salt

For the Chicken

1 ½ kilo chicken approximately

¼ tea spoon Ground turmeric

¼ tea spoon Ground cinnamon

Chili pepper (optional)

¼ tea spoon Ground dry coriander

¼ tea spoon Ground cardamom

½ tea spoon whole black pepper

½ whole carnation

½ cup mashed tomatoes

1 Chopped potatoes in medium cubes

1 Chopped colorful pepper in medium cubes

1 Chopped eggplants in medium cubes

Method

For the stock

• Put water in a pan and add chicken wings, carrots, onion, celery, parsley, cardamom, black pepper, carnation and salt.

• Place over medium heat, cover but not completely.

• Remove foam and leave to boil then reduce to low heat.

For the chicken:

• Wash chicken well and cut in eight pieces.

• Mix turmeric, cinnamon, chili pepper, dry coriander, cardamom, little oil, in a pan, and then mix well until the mixture becomes like paste.

• Put chicken pieces on the mixture and roll well until they are covered completely. Set aside to marinate.

• Heat olive oil over medium fire and add whole cardamom, whole black pepper and whole carnations.

• Add chicken pieces and fry well from all sides.

• Add little stock and mash tomatoes.

• Add vegetable pieces, season with salt, cover and leave until the chicken is tender.

• Serve with vegetables

Chicken Parmigiana

Serves 2

3 tablespoons butter

2 boneless, skinless chicken breasts

2 tablespoons Dijon mustard

1/2 cup Italian breadcrumbs

1 cup Marinara sauce

1/2 cup mozzarella cheese

Preheat the oven to 375°F.  Put three tablespoons of butter in a square glass baking dish and place the dish in the oven to melt the butter.

Place a chicken breast in a large freezer bag and pound it out until it becomes flatter and the thickness is a bit more even.  Repeat for the second chicken breast.

Pour the breadcrumbs on a plate.  In a separate bowl, coat the chicken in Dijon mustard.  Then dip each piece of chicken in the breadcrumbs, so that both sides are coated with crumbs.

Remove the baking dish with the melted butter from the oven and place the chicken in the dish.  Return the dish to the oven and cook the chicken for 15 minutes.  Flip the chicken over and cook for another 15 minutes.  Then pour the Marinara sauce onto the chicken (I like to let it run off of the sides a little bit).  And sprinkle the cheese on top of the chicken.  Return to the oven and continue to cook until the cheese melts.  You can broil it a little bit if you would like.

Serve with spaghettini or angel hair pasta, extra sauce, and some vegetables.  (The picture above is roasted asparagus with olive oil, balsamic, salt, and pepper.)   Also note, I usually eat half of my chicken and save the other half for lunch.  And this recipe can very, very easily be adapted to feed more people - just add more chicken and bump up the quantities of everything else 

Chicken with Vegetables Recipe

Ingredients

For the stock

1 chopped carrots in big pieces

1 chopped onion in big pieces

1/2 celery chopped in cubes

Parsley sticks

3 whole cardamoms

1/2 tea spoon whole black pepper

1 tea spoon whole carnation

Salt

For the Chicken

1 ½ kilo chicken approximately

¼ tea spoon Ground turmeric

¼ tea spoon Ground cinnamon

Chili pepper (optional)

¼ tea spoon Ground dry coriander

¼ tea spoon Ground cardamom

½ tea spoon whole black pepper

½ whole carnation

½ cup mashed tomatoes

1 Chopped potatoes in medium cubes

1 Chopped colorful pepper in medium cubes

1 Chopped eggplants in medium cubes

Method

For the stock

• Put water in a pan and add chicken wings, carrots, onion, celery, parsley, cardamom, black pepper, carnation and salt.

• Place over medium heat, cover but not completely.

• Remove foam and leave to boil then reduce to low heat.

For the chicken:

• Wash chicken well and cut in eight pieces.

• Mix turmeric, cinnamon, chili pepper, dry coriander, cardamom, little oil, in a pan, and then mix well until the mixture becomes like paste.

• Put chicken pieces on the mixture and roll well until they are covered completely. Set aside to marinate.

• Heat olive oil over medium fire and add whole cardamom, whole black pepper and whole carnations.

• Add chicken pieces and fry well from all sides.

• Add little stock and mash tomatoes.

• Add vegetable pieces, season with salt, cover and leave until the chicken is tender.

• Serve with vegetables.

Fatet shawarma *

Ingredients for the Shawerma

1 kg tender beef cut into cubes
1 pack of shawerma spices (available at all super markets)
1 tbsp vinegar
2 tbsp oil
1/2 cup water
2 hard tomatoes cut into cubes after removing the watery seeds
1/2 cup finely chopped parsley

Ingredients for the Rice

3 cups basmati rice
6 cups of chicken or vegetable stock
5 cloves قرنفل
2 bay leaves ورق لارو
2 cinnamon sticks
1 tsp turmeric (korkom)
2 tbsp margarine
4 loaves of Lebanese bread cut into square pieces

For the Garlic Sauce (tomeya)

1/2 cup mayonnaise
1/2 cup yogart
1/2 cup sour cream
4 finely chopped gloves of garlic
Salt

Directions

For the garlic sauce, we mix all ingredients and taste to make sure there's enough garlic in it. Leave it in the fridge till serving.

For the shawerma beef, marinate the beef in the shawerma spices, oil, vinegar & water and leave for at least 2 hours marinating in the fridge, the longer the better of course. After marinating, stir fry your beef and leave it on heat to soak all water, if it wasn't quite done you can add water. After you remove it from heat add your tomatoes and parsley.

For the rice, cut your bread into small square pieces, coat it with some oil and leave it to toast in the oven until crispy and golden brown then leave it aside. Wash your pasmati rice and leave it to soak in water for 20-30 minutes. On high heat, add your chicken stock and bring them to a boil. In the cooking pan your cook the rise in add 2 tbsp on margarine, the cloves, the cinnamon sticks, turmeric and the bay leaves and leave them all to heat up together and then add your saffron chicken stock. Drain the rice from any water and add it to the stock and spices. Season with salt and very little pepper and leave it covered till it's cooked.

Now, we start layering our dish! First, you layer your toasted bread and then you top it with all the rice and then you top them both with the shawerma beef. You can sprinkle the garlic sauce on top or you can leave it aside.

* Sun Dried Tomato Basil Cream Soup

Ingredients

½ cup sun dried tomatoes chopped
2 tsp chopped garlic
1 tbsp of the sun dried tomato oil
2 tsp olive oil
A pinch of red chili pepper flakes
½ tsp paprika
1 bay leave
2 tbsp flour
3 cups chicken stock
1 tbsp sugar
4 whole basil leaves
2 tbsp tomato paste
1 cup milk
200 ml cream
1 tbsp basil cut into strips
2 tbsp sun dried tomatoes chopped very finely
Salt & pepper



Ingredients

In the sun dried tomatoes oil and the olive oil sauté the sun dried tomatoes. Add all the spices, the bay leave and the garlic. Sauté till the garlic starts turning golden and then add the flour and make sure it mixes with everything. Add the chicken stock, the sugar, the tomatoes paste and the whole basil leaves and bring all to a boil. Leave it to cook for about 15 minutes and then remove from heat to your electrical mixer and beat till all is smooth and soft, make sure you remove the bay leave before you mix the soup. Return back to the pan and add the milk, season with salt & pepper. Bring to a soft simmer and then add the cream, the chopped sun dried tomatoes and the basil leaves and remove immediately from heat.

* Chicken Parmesan

Ingredients


For the Chicken Marinate

1 kg chicken breasts
2 very finely chopped onions
1 tsp garlic
1 tsp paprika
1 tbsp chopped basil
½ tbsp fresh thyme
Salt & pepper


For the Crust

3 eggs
Flour
2 cups bread crumps
½ cup Parmesan cheese
1 tsp paprika
¼ tsp black pepper
2 tsp oregano


For the Marinara Sauce (Tomato Sauce)

8 ripe tomatoes skinless and chopped very finely
500 ml chicken stock
2 tbsp tomato paste
¼ cup olive oil
1 tbsp chopped garlic
1/3 cup basil leaves
1 bay leave
3 whole thyme stems with the leaves
¼ tsp hot red chili pepper flakes
1 tbsp sugar
2 tsp paprika
2 tsp dry oregano
Salt & pepper


The Rest of the Ingredients

2 cups mozzarella cheese
½ cup Parmesan cheese
6 basil leaves


Directions

To marinate the chicken mix all ingredients together, rub the chicken breasts with it and leave it in the fridge over night.

To prepare the marinara sauce, heat up the olive oil with the chopped garlic and fry just until golden seasoning with some red hot chili pepper flakes. Once the garlic is golden poor in the chopped tomatoes, the tomato paste, the chicken stock, the sugar, the basil, the thyme and all the spices. Bring to a hard boil and leave it boiling for 10 minutes and then lower the heat and leave it to cook for 15 minutes and then another 30 minutes with the led covered.

Now, to prepare the chicken season your eggs with some salt and pepper and beat them. Place the flour on a wide dish and mix the rest of the ingredients well with the bread crumbs and place it on another dish. Dip every chicken piece in flour then eggs then the bread crumbs mixture. Sallow fry the chicken breasts in some oil and set aside.

Now assemble the dish bring a baking dish preferably one that won’t stick. In the bottom poor in some marinara sauce, the quantity is according to your liking, if you like it a bit saucy then add more if you prefer it dry then a little less. Lay your chicken pieces on top of the marinara sauce and then sprinkle the basil leave over them with some mozzarella and some Parmesan. Cover with more sauce also according to your liking and then cover the top with mozzarella and Parmesan. Loosely cover with foil and enter a very hot oven. Leave it there to allow the flavors to mix and the cheese to melt and just in the end remove the foil to make sure the cheese is completely melted

* Indian Samosa

Ingredients
For the Dough

2 cups flour
Pinch of salt
1 tsp baking powder
1 tsp paprika
2 tbsp oil
Water enough to form the dough


For the Stuffing

3 small potatoes
Green beans
Green onions, sliced
2 cloves of garlic
Some ginger, paprika, cumin, turmeric & dry coriander
Salt & pepper
2 tbsp oil


Directions

For the potato stuffing, peal your potatoes and boil them whole until they are well done and soft from inside out. Mash your potatoes and add all ingredients and let it cook for about 5 minutes on heat. Leave your stuffing to cool completely before using with the dough.
For the dough, mix all the dry ingredients together and then add the oil. Mix well and then start adding water gradually till the dough is forming into a ball and not at all sticky, the dough should be very soft and smooth and doesn't stick to your fingers at all. Roll the dough out thinly and cut into circles with a cutter. Fill in with your cooled stuffing and close tightly. Fry in hot oil just until golden and crisp

* Stuffed Potatoes

Components
1 ½ kg of potatoes, small round
2 cups oil for deep frying
2 tablespoons vegetable oil
2 onions or 250 g of onion, chopped
750 g minced beef
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon of seven spices, ground
2 tablespoons pine nuts, toasted
For the sauce:
2 tablespoons olive oil
2 cloves garlic, crushed
3 medium or 450 g tomatoes, peeled
And chopped
2 tablespoons tomato paste
2 cubes MAGGI ® flavored lamb
¼ teaspoon ground black pepper
2 cups or 500 ml of water
How to prepare
Peel potatoes and cut the bottom part of the base to form together and fry in oil
Heated until it becomes golden color and semi-mature. Set aside
Meanwhile, heat the vegetable oil in a frying pan, add onion and fry for 3 minutes or until
Matures. Add the minced meat and stir until cooked. Salted and seasoned with spices. Add
Toasted pine nuts. Stir and remove from heat.
Stuff the potatoes fried with the meat mixture and set aside.
How to prepare the sauce
: Heat olive oil in a medium saucepan and fry garlic
Then add tomatoes and stir for 5 minutes. Add the paste
Tomatoes, cubes flavored broth lamb, black pepper and water. Bring to boil
And simmer for 10 minutes.
Pour the tomato sauce in a dish resistant to the heat of the oven.
Coordinate stuffed potatoes in the dish over the tomato sauce.
Covered with aluminum foil dish and bake in a preheated oven at 200 ° C for
40 minutes or until cooked potatoes

* Spinach pasta

Ingredients:

2 cups leaves spinach chopped
200 grams Boneless chicken pieces
1 cup mushroom medium-sized chopped
4 cloves garlic, crushed
250 grams spaghetti pasta
1 tbs corn oil and 1 tbs butter
1 ts ground ginger
1 ts white pepper
2 ts salt
1/2 cup fresh cream
preparation:
Cook the pasta according to the instructions on the box.
In a sauce pan over medium heat, add oil and butter , then add chicken and stir until it browns.
Add spinach, garlic,mushroom and season.
Salt and cook for 15 minutes on low heat.
Add the fresh cream and leave them on medium heat for 5 minutes.
Place the cooked pasta in a serving dish, and distributed the spinach mixture and chicken on it