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