Cashewnut Basbousa / Hareesa (Cashewnut &Semolina Cake)

Semolina (rawa)-1cup(fried) 
Powdered cashewnuts-1/2 cup 
Baking powder-1/4 tsp 
Butter (melted)-1/4 cup 
Condensed milk-1/2 tin 
Milk-1/2cup 

for the sugar syrup 
Sugar-3/4 cup 
Water-1/2cup 
Cornflour-1/2tsp 
Rosewater-1tsp 
Lemon juice-1tbsp
Cashewnuts-for garnishing

• Preheat oven to 190 degree C
• Stir sugar,cornflour and water into a small sauce pan until sugar dissolved.Bring to boil.Reduce heat and allow to boil for 5 minutes.Add lemon juice and rose water.Set aside to cool.
• Mix semolina, cashew nut powder,baking powder,melted butter,condensed milk and milk in a bowl.Keep it aside for 10-15 minutes.If the mixture is too thick ,add a little milk.
• Spread in a greased baking tray and cut into diamond shapes.Place a cashew nut in the center of each diamonds.

• Bake for 30-35 minutes or until golden.

• Pour cooled syrup over the cake.Let it cool completely. Cut into diamond shapes and serve.

Burka Macaan / Skaramati / Arabic Sweet Dumplings

1.All purpose flour-1cup
   Instant yeast-1/2tsp
   Yoghurt-3/4cup
2.Sugar-1cup
   Water-3/4cup
   Cardamom Powder-1tsp
3.Refined oil

• Mix flour and yeast in a bowl.Add yoghurt little by little to the flour and mix well.Cover  with a plastic wrap and let it rest for an hour.
• Prepare the sugar syrup by boiling sugar water and cardamom powder till it reaches one string consistency.Set the syrup aside.
• Heat refined oil in a frying pan on medium heat.
• Pick some dough using  your finger tips and form into a little ball.Push with your thumb to drop into the oil.While frying keep rolling the dumplings around so they are evenly browned.
• Drop the dumplings into the sugar syrup,keep immersed for a minute, then transfer it to a tray.
• keep stored in an air tight container.

Thoom(Arabic Garlic Sauce)

Garlic-1head
Egg white-1
Olive Oil-1&1/4cup
Lemon Juice-1&1/2 tbsp
Salt


Blend garlic cloves and egg white at medium speed until smooth.Slowly add olive oil.Blend until you have a consistency like mayonnaise.Add lemon juice and salt.Mix well.Store refrigerated in a glass container.

Umm Ali (Egyptian Bread Pudding)

Umm Ali (Egyptian Bread Pudding) is my son's fav dessert.I was very much impressed  'Cook from Doha's-(Experiments with taste)' way of preparing Umm Ali.From the day I saw Umm Ali in her blog,I wanted to try it out.  Finally I got a chance to do it.The taste was too good like restaurant.
Thanks dear for sharing this recipe.

Click here fr the Recipe f Umm Ali

                                                      Croissants

Croissants+Raisins+Dessicated Coconut+Almon slices+Pistachios

                                     Croissants- condenced milk  mixture

                                        Cream Topping

                                             Baked UmmAli

Chicken Kebab

Chicken breast- 1 large(cut into 1 inch cube)
Marinade:-
Lemon juice-2tbsp
Yoghurt-1tbsp
Minced garlic-1tbsp
Tandoori masala-1tbsp
Olive oil-2tbsp
Salt


Capsicum-1
Onion-1
Tomato-1
Bamboo skewers-4nos(soaked in water)

• Mix marinade ingredients with chicken  .Cover and  refrigerate  for 4-5 hours.
• Oil skewers and thread chicken alternating with vegetables.
• 
  
• Grill chicken in oven or charcoal fire.

                              Or

• Heat 2tbsp olive oil in a pan.Place the skewers,cover and cook on low flame till done.

CHICKEN SHAWARMA (150th post)

1.Chicken breast-2pieces

2.Thahini sauce-1tbsp

   Garlic paste-1tsp

   Pepper powder-1tsp

   Garam masala-a pinch

   Lemon juice-1tbsp

   Salt

3.Pita bread-5

4.Tahini sauce-1cup

   French fries-1bowl

   Cucumber (Thinly sliced) -1

   Onion(Thinly sliced)-1

   Lettuce leaf(chopped)-1bowl

   Tomato(Thinly sliced)-1

·         Marinate chicken pieces with 2.Refrigerate atleast 4hours.

·         Grill chicken for about 10 minutes on each side..

·         Cut chicken into small pieces

·         Marinate cucumber and onion with lemon juice and salt.

·         Spread tahini sauce over the bread.place chicken ,french fries and veggies into the bread.Roll it and enjoy with salad.

Tahini & Tahini Sauce

Tahini paste is an essential ingredient in Middle Eastern dishes that can be used as a dip or spread, salad dressings, toppings for burgers and more.

Tahini and tahini sauce
Tahini is a paste made from ground sesame seeds and Tahini sauce is a sauce made with tahini.

TAHINI
White Sesame seeds-1cup
Olive oil-2tbsp
Water-2tbsp

Dry roast sesame seeds for 5-10minutes.
Grind until smooth. Add olive oil and water.
Process until the sauce has the consistency of thick cream.

THAHINI SAUCE
1. Tahini-1/2cup
3. Cumin powder-a pinch
4. Lemon juice-1 lemon
5. Garlic paste-2-3 cloves
5. yoghurt-3-4tbsp
6. Salt-1tsp


Grind tahini, garlic and cumin powder until smooth.
Add other ingredients and mix well.

ARABIC CHICKEN BIRIYANI/Chicken Majboos/Chicken Kabsa

1. Chicken (with skin)-6 pieces
2. Refined oil-3tbsp
3. Cardamom-4
    Cinnamon-2
    Cloves-4
    Bay leaf-1/2
    Pepper seeds -1tbsp
4. Onion (sliced)-2
5. Tomato puree -1/2cup
6. Tomato-1
7. Garlic (chopped)-4
    Ginger-(chopped)-1 piece
8. Green chilly-6
9. Dried lemon-1-2piece
10. Carrot-1
11. Turmeric powder-1tsp
12. Busmati rice-2cups
13. Raisins-1/4cup
Almonds/cashew nuts-1/4cup

• Soak rice in water for 30 minutes.
• Heat oil in a pan and fry spices.Add onions and saute till they turn brown.Add chicken pieces, tomato puree, green chilly and garlic, and stir for about five minutes over low heat.Add carrot, tomato, lemon, turmeric powder, salt and 2 cups hot water.Cover and cook on medium heat for about 20-25 minutes, until chicken is done.

• Remove chicken and tomato from the gravy.

• Add rice in to the gravy and mix well. Add boiling water (gravy+water=4cups)) and cook covered on medium heat until rice is tender.
•  Grill the cooked chicken until the skin is brown.
• Arrange the chicken on top of the rice while serving. Garnish with cooked tomato, raisins cashew nuts and almonds.

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