Broccoli flan Eid Recipe

Ingredients for 4 people:
- 2 heads of broccoli
- 20g of thin strips of almonds
- Flan mixture: 250ml of milk, 250ml of cream, 3 eggs, 4 egg yolks, 1 pinch of nutmeg
Preparation:
1. Separate the broccoli into small florets, cook them for 5 to 6mins in salted boiling water, drain carefully and pat dry with a tea towel to remove as much water as possible.
2. Prepare the flan mixture by combining all the ingredients together.
3. In a large bowl, incorporate the broccoli, the flan mixture, the almonds, the salt and pepper.
4. Pour into individual ramekins and place on a deep sided oven dish, add hot water to half way up the ramekins and cook in a 'bain marie' at 160°c (gas mark 5) for 30 to 35mins.
5. Turn out on to plates or serve in the ramekins.

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Beef samosas Recipes

Ingredients for 6 people:
- 5 filo pastry sheets
- 500g of minced steak
- 2 onions
- 200g of plain tomato coulis
- 165g of plain coconut milk
- 4 tbsp of frozen peas
- 3 tbsp of curry
- 20g of melted butter
- 2 cloves of garlic
- 2 tbsp of oil
- 4 tbsp of finely chopped coriander
Preparation:
1. Peel and finely slice the onions and garlic.
2. Heat the oil in a high sided frying pan and lightly brown the onions for 5mins, stirring constantly.
3. Add the meat and cook whilst breaking it up with a spatula until it has all separated.
4. Add the curry and the garlic and mix together.
5. Pour in the tomato coulis and the coconut milk, add the peas and leave to simmer for 15mins, until the meat is cooked and lightly coated with the fragrant sauce.
6. Then add the coriander, stir in and remove from the heat, stir once more and leave to cool.
7. Preheat the oven to 175°c (gas mark 5).
6. In the meantime, cut each filo pastry sheet into 6 strips widthways and place 1 tbsp of the mixture on the end of the pastry strips closest to you.
8. Fold the pastry over the meat, to form a triangle, then continue folding the pastry strip, keeping to the triangle shape.
9. Put the finished triangle on a non stick oven tray, and continue in the same way with the remaining strips and ingredients.
10. Brush all the triangles with melted butter, slide the tray into the oven, and leave to cook for about 20mins, until the pastry triangles are golden brown.
11. Arrange on a serving dish and serve warm.

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Buttered Mango

Ingredients:
2 tablespoons butter
2 mangoes, sliced
3 tablespoons sugar
Directions:
1.Melt butter in a frypan until it turns brown.
2.Add slices of mango and saute for several minutes on each side.
3.Remove the mango from the pan and arrange it on 2 plates.
4.Add sugar to the butter in the pan and cook quickly until it goes syrupy.
5.Pour the mixture over the mango slices.

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Parathas with Cauliflower Filling

Parathas with Cauliflower Filling

Ingredients :

2 cups roti flour 1/2 teaspoon salt 2/3 cup warm water 2-3 tablespoons ghee for cooking

Filling 1 cup finely grated cauliflower 2 teaspoons fresh ginger, grated finely 1 teaspoon salt 1 teaspoon garam masala Chili powder to taste

Method :

Use a bowl to mix the plain flour and salt together. Add the water and knead for 10 minutes to form a firm but pliable dough. Cover and set aside for 30 minutes. Separate the dough into 8 equal parts and roll each into a ball. Flatten out to a circle about 10 cm in diameter. Put a spoonful of filling in the middle of each and draw ends together, pinching them firmly to join. Flatten

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Pea Pods Curry

Pea Pods Curry

Ingredients :

Pods from 500 g peas 1 tablespoon ghee 1 medium onion, chopped finely 1 teaspoon fresh ginger, chopped finely 1 teaspoon ground turmeric

1 teaspoon garam masala 1 teaspoon chili powder 2 ripe tomatoes, diced 4 small potatoes, peeled and diced Salt to taste

Method :

Separate the pea pods into half. Hold each half with the inner side towards you and bend stalk end inwards so that the fleshy part of the pod cracks. Then pull downwards, peeling off and discarding the thin, silk-like inner lining of the pod. Wash the pods and remove any strings from the edges. Heat a wok with ghee and fry the onion and ginger over low heat until the onion is soft and golden brown. Add turmeric, salt, garam masala and chili powder, stir and fry for a

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Plain Savory Rice

Ingredients :

1 1/4 cups long grain rice 2 teaspoons ghee

2 1/2 cups hot water 1 teaspoon salt

Method :

Wash the rice in a colander and drain. Set aside for 30 minutes. Heat a saucepan with ghee and fry the rice, stirring for about 2 minutes. Add hot water and salt, stir and quickly bring to the boil. Turn the heat very low, cover with a tight fitting cover for 20-25 minutes. Lift the lid to allow steam to escape for a minute. Then lightly fluff up the rice with fork. Dish up using a slotted metal spoon rather than a wooden spoon, which will crush the grains. Serve with curries or other spiced dishes.

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Prawns in Coconut Milk

Ingredients :

800 g raw shrimps 3 cloves garlic, crushed 1 tablespoon ghee 2 onions, sliced 2 red chilies, seeded and chopped

1 teaspoon ground turmeric 10 curry leaves 2 cups coconut milk Salt to taste

Method :

Peel and devein the shrimps. Heat a medium pan with ghee and saute the onion until soft. Add the chil, garlic, turmeric and curry leaves. Stir over moderate heat for 1 minutes. Add the coconut milk and salt to taste. Simmer without covering over low heat for 10 minutes. Add the shrimps and stir gently. Simmer for about 12 minutes or until the shrimps are cooked and tender. Garnish with

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Pork Vindaloo

Pork Vindaloo

Ingredients :

1 kg pork fillets 2 teaspoons brown mustard seeds 1/4 cup cooking oil 2 1/2 cups water Vindaloo Paste 2 tablespoons fresh ginger, grated 5 cloves garlic,chopped 4 red chilies, chopped

2 teaspoons ground turmeric 2 teaspoons ground cardamom 4 whole cloves 6 peppercorns 1 teaspoon ground cinnamon 1 tablespoon ground coriander 1 tablespoon cumin seeds 1/2 cup lemon juice

Method :

To make the Vindaloo Paste, use a food processor to blend the chili, garlic, ginger, turmeric, cardamom. peppercorns, cloves, cinnamon, coriander, cumin seeds and lemon juice. Process until all the ingredients are well combined and mixture is smooth. Trim the pork of any excess fat and sinew. Then cut into bite-size cubes. Heat a pan with oil and add in the meat in small batches. Cook quickly over moderate heat until brown. Return all the meat to the pan. Add the Vindaloo

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Potato Puris

Potato Puris

Ingredients:

250 g floury potato, boiled and mashed 2 cups plain white flour 1/4 cup lukeward water

1 tablespoon ghee 2 teaspoons salt Oil for deep frying

Method :

Mash the potatoes until very smooth and allow to cool. Mix the mashed potatoes with the flour and salt sifted together. Knead to make a firm but not too dry dough. Add water if necessary. The more the dough is kneaded, the lighter the puris will be, so knead for at least 10 minutes or until dough becomes smooth and not-sticky. Cover and leave to rest for 30 minutes to 1 hour. Divide mixture into 20-24 equal-size balls, and roll each one out on a floured board to the size of a saucer. When all are rolled out, heat enough oil in a deep pan and add the ghee for flavor. As

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Potato and Pea Curry

Potato and Pea Curry

Ingredients :

500 g potatoes 500 g fresh peas in the pod 2 tablespoons ghee 1 large onions, chopped finely 2 tablespoons fresh mint, chopped 1 teaspoon chili powder 1 1/2 teaspoons Panch phora

1 teaspoon fresh ginger, grated finely 1 teaspoon ground turmeric 1 1/2 teaspoons salt 1/4 cup hot water 1 teaspoon garam masala 1 tablespoon lemon juice

Method :

Wash, peel and dice the potatoes and shell the peas. Heat a frying pan with the ghee and fry the panch phora on low heat until the seeds start to brown. Add the onion and fry gently until the onion is soft and starts to turn golden brown. Add chopped herbs and grated ginger. Fry for a few seconds, stirring. Add the turmeric, salt and chili powder and stir well. Add potatoes and peas, stir well and sprinkle with hot water. Turn heat very low, cover saucepan tightly and cook for

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Potato Rissoles with Peas

Potato Rissoles with Peas

Ingredients :

1 kg potatoes 1 tablespoon ghee 1 teaspoon fresh ginger, grated finely 1 medium onion, chopped finely 1/2 teaspoon ground turmeric 1 tablespoon fresh cilantro leaves, chopped

2 cups fresh peas 1/2 teaspoon garam masala 1/2 teaspoon chili powder 2 eggs, beaten Salt to taste Oil for deep frying Breadcrumbs for coating

Method :

Wash and boil the potatoes, drain well and mash until smooth. Add salt to taste and shell the peas. Heat a saucepan with the ghee and fry the onion, ginger and cilantro leaves on low heat. When the onion is soft and golden, add the ground spices, a teaspoon of salt and the peas. Cover with a lid and cook until the peas are tender and all the liquid evaporated. Let the peas cool to lukewarm, divide the potato into 8 portions and shape each one to a flat circle. Put a spoonful of

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Rice Cooked in Stock with Spices

Rice Cooked in Stock with Spices

Ingredients :

1 kg chicken 4 cardamom pods 10 whole black peppercorns 1 onion 3 whole cloves 4 1/2 teaspoons salt 2 1/2 cups long grain rice 5 tablespoons ghee 3 cloves garlic, crushed 1 large onion, sliced finely

1/4 teaspoon saffron strands 1/2 teaspoon fresh ginger, grated finely 1/2 teaspoon garam masala 1/2 teaspoon ground cardamom 3 tablespoons rose flavored water 1/4 cup sultanas 1/4 cup fried almonds 1 cup hot cooked green peas 3 hard-boiled eggs, halved

Method :

Boil and simmer the chicken, cardamom pods, peppercorns, 2 teaspoons salt, onion and cloves in a pot of water to make a strong and well flavored stock. Simmer for about 2 hours. Then cool slightly, strain and measure the stock to 4 cups. Remove meat from bones, cut into bite-size pieces and set aside. Wash rice thoroughly in water, drain in a colander and allow to dry for at least 1 hour. Heat ghee in a large saucepan and fry sliced onion until golden. Add saffron, garlic and ginger and fry for 1 minute, stirring

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Rice with Fresh Green Peas

Rice with Fresh Green Peas

Ingredients :

1 tablespoon ghee 4 whole cloves 2 cardamom pods 1 teaspoon cumin seeds 1 small cinnamon stick

1/2 teaspoon ground turmeric 1 1/4 cups long grain rice 1 1/4 cups shelled green peas Salt to taste 2 1/2 cups hot water

Method :

Heat a heavy saucepan with ghee and fry the cinnamon, cloves, cardamom and cumin over moderate heat for about a minute. Add the rice and turmeric. Fry for another 2 minutes, stirring. Add salt to taste, peas, water and bring to the boil over high heat. Turn the heat to very low, cover tightly with a lid and cook for 25 minutes without opening the lid or stirring. Fluff up the rice with a fork and remove the whole cloves, cinnamon and cardamom. Serve hot with vegetable or meat dishes.

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Rice with Vegetables

Rice with Vegetables

Ingredients :

2 cups long grain rice 2 tablespoons cooking oil 2 tablespoons ghee 2 medium onions, finely slcied 2 clove garlic, chopped finely 4 cups hot water 1 teaspoon garam masala

2 carrots, cut into matchstick pieces 12 green beans, sliced thinly 1/2 cup diced red or green pepper 1 small potato, peeled and cubed 1/2 cup fresh green peas Salt to taste

Method :

Heat a heavy saucepan with the ghee and cooking oil and cook the onion over low heat for 10 minutes until soft and golden brown. Add garlic and cook for another 2 minutes. Add rice, raise the heat to moderate and fry for 2 minutes more. Add hot water, salt and garam masala. Bring to the boil over high heat and when bubbling, turn heat to very low. Cover the pan with a tight lid and cook for 10 minutes. Add vegetables and sprinkle with extra teaspoon of salt if required. Replace the lid and cook for a further 10-15 minutes until the vegetables are tender but

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Saffron and Lemon Sweet Pilau

Saffron and Lemon Sweet Pilau

Ingredients :

1 1/4 cups long grain rice 1 tablespoon ghee 4 whole cloves 6 cardamom pods, bruised 1 small stick cinnamon 2 cups hot water

1/4 cup lemon juice 1 tablespoon sugar 1 teaspoon salt 1/4 teaspoon saffron strands 2 tablespoons boiling water

Method :

Heat a heavy saucepan with the ghee and fry the cardamom pods, cinnamon and cloves for 3 minutes. Add the rice and fry, stirring for 5 minutes over low heat. Add lemon juice, water, salt and sugar. Stir well and bring to the boil over high heat. Turn the heat low, cover and cook for 10 minutes. Meanwhile soak the saffron strands in hot water for 5 minutes. PRess the strands between your fingers to extract as much color as possible. At the

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Saffron Chicken Pilau

Saffron Chicken Pilau

Ingredients :

2 cups long grain rice 4 tablespoons ghee 1 stick cinnamon, broken 2 tablespoons sultanas 3 cloves

1/2 teaspoon powdered saffron 2 cardamom pods, lightly crushed 3 cups water 2 tablespoons blanched almonds 300 g skinless chicken breast fillet, diced

Method :

Fill a heavy-based pan with the rice. Add in half the ghee and stir until the rice grains are well coated with ghee. Add the cinnamon, cloves, saffron, cardamom pods and water. Cover and bring to the boil. Reduce the heat to very low and cook without removing the lid for 20 minutes. Heat the remaining ghee in a frying pan, add the almonds, sultanas and chicken. Cook over moderate heat for about 5 minutes, or until the chicken is cooked through. Season with salt to taste. Stir the chicken mixture into the rice and leave to stand for 5 minutes before serving.

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Saffron Chicken

Saffron Chicken

Ingredients :

1.5 kg chicken 3 tablespoons ghee 1 large onion, chopped finely 3 cloves garlic, chopped finely 1 1/2 teaspoons fresh ginger, grated finely

3 fresh red chilies, seeded and sliced 1/4 teaspoon saffron strands 1/2 teaspoon ground cardamom 1 1/2 teaspoons salt

Method :

Cut the chicken into small bite-size serving pieces. Heat a heavy saucepan with ghee and gently fry the garlic, onion, ginger and chilies until the onion is soft and golden brown. Stir consistently. Pound saffron with mortar and pestle and dissolve in a tablespoon of very hot water. Add to pan with cardamom and stir well, then add chicken. Increase heat and turn chicken pieces for 4 to 5 minutes until each piece of chicken is golden and coated with the saffron mixture. Add salt, cover and cook over moderate heat for 10 minutes or until chicken is tender. Uncover pan and continue cooking until almost all the liquid evaporates. Serve with parathas or steamed white ice.

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Savory Fried Potatoes (Alu Bhaji)

Savory Fried Potatoes (Alu Bhaji)

Ingredients :

500 g potatoes 1 tablespoon ghee 1/4 teaspoon black mustard seeds 2 medium onions, chopped finely

1/2 teaspoon ground turmeric 1 teaspoon chili powder Salt to taste

Method :

Wash and boil the potatoes. Then peel and dice. Heat a wok with ghee and fry the mustard seeds until the seeds starts to pop. Add onions and continue frying on low heat until the onions are soft and golden brown. Add chili powder and turmeric, stir and add potatoes. Sprinkle salt over to taste and toss gently to mix well together. Can be served either hot or cold depending on preference.

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Savory Rice and Lentils

Savory Rice and Lentils

Ingredients :

• 1 cup long grain rice
• 2 1/2 tablespoons ghee
• 1 cup red lentils
• 1 1/2 teaspoons garam masala
• 2 medium onions, sliced finely
• 2 1/2 teaspoons salt
• 5 cups hot water

 Method :

Wash the rice well and drain. Then wash the lentils and remove any that floats to the surface. Drain thoroughly. Heat a saucepan with ghee and fry the onion gently until soft and golden brown. Remove half the onion and set aside. Add rice and lentils to pan and fry, stirring constantly for about 3 minutes. Add hot water, salt and garam masala. Bring to the boil, cover and simmer over very low heat for 20-25 minutes or until rice and lentils are cooked. Do not lift the lid or stir during cooking time. Serve hot, garnished with reserved fried onion.

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Shrimp Fritters

Shrimp Fritters

Ingredients :

250 g raw shrimps, shelled

1 small onion, chopped finely

2 clove garlic, crushed

1 teaspoon fresh ginger, grated finely

1 tablespoon fresh cilantro leaves, chopped finely

1/2 teaspoon ground cumin

1/2 teaspoon garam masala

1/4 teaspoon ground pepper

2 tablespoons chick pea flour

2 tablespoons plain flour

1/2 teaspoon salt

Oil for deep frying

 Method :

Wash the shrimps and devein. Drain thoroughly and chop the shrimps very finely. Mix the shrimps with onion, garlic crushed with salt, ginger, cilantro, pepper, cumin and garam masala in a bowl. Use a sheet of clean paper to mix the chick pea flour and plain flour. Form a small balls of the shrimp mixture and roll in the mixed flour. Heat a wok with oil and when a faith haze

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