How to make Butter Rice

Serve this butter rice with curry, chicken roast or meat stew. Recipe for 6 people.

Ingredients for Butter Rice:

1. 2 cups rice - washed and drained
2. 3 cups water or chicken stock
3. 4 dessertspoons butter
4. 1 dessertspoons chopped onions
5. A small piece of cinnamon and 2 cloves or 1/4 teaspoon of powdered cinnamon
6. 1/4 to 1 cup raisins

Method:

• Put butter in pan and fry chopped onions till golden brown.
• Add rice and fry for about 2 minutes.
• Add water or stock, cover and cook on steady fire till water is absorbed.
• Lower flame and allow rice to cook slowly in its own steam. When rice is cooked, add salt, raisins, cinnamon and cloves. Add more butter if desired.
• Leave pan of rice on slow flame for about 10 minutes before serving.
• To serve, place butter rice on platter and decorate top with fried onions, blanched almonds - fried brown in butter.

Printable Version - Butter Rice

Potato and Mince Cutlets

INGREDIENTS
½ kg washed and drained lamb/sheep mince (remove all water from the mince)
2 potatoes bolied in their jackets
salt to taste
crushed green chillies to taste
1 ½ tsp dhania powder
1 tsp jeera powder
½ tsp arad (turmeric)
1 ½ tsp crushed garlic
green dhania and mint

METHOD
Place washed and drained mince in a bowl
Peel the boiled potatoes, cut into pieces and add to mince
Add spices, chillies, garlic and greens to mince
Mix together using a food processor until the mixture is nice and soft
Take small portions of the mixture and form into cutlets
Dip in flour and thereafter egg
Fry on medium heat
Enjoy with chutney/ sauces of your choice.

PLEASE NOTE THAT THESE CUTLETS CANNOT BE FROZEN. BETTER TO MAKE THEM FRESH.

Coffee Butter Buns recipe

Photo: Coffee Butter Buns recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Coffee Butter Buns Recipe. Enjoy the Arabic Cuisine and  learn how to make Coffee Butter Buns.   


Ingredients

For the coffee butter

1 cup butter, room temperature

1 1/2  cup powdered sugar

3 eggs, beaten

2 Tablespoon instant coffee dissolved in 1 tablespoon water

1/4  teaspoon ground cinnamon

1 2/3  all-purpose flour

For the dough

3 2/3  cup all-purpose flour

2 1/2  Tablespoon milk powder

1/3  cup sugar

1 teaspoon salt

2/3  Tablespoon yeast

1 egg, beaten

1 1/8  cup water

1/4 cup butter,room temperature

Method

For the coffee butter

- Cream butter with sugar using an electric mixer until light and fluffy.

- Gradually beat in eggs. Add coffee, while beating constantly.

- Sift the flour, add gradually, continue beating until well combined. Refrigerate for 20 minutes.

For the dough

- Mix flour, milk powder, sugar and salt using an electric mixer on low speed for 1 minute.

- Add yeast, eggs and water. Kneadon medium speed for 8 minutes.

- Add butter, kneading for 5 more minutes until soft, elastic dough is formed.

- Shape into a ball, divide into equal portions (around 55 gm.each ) ,shape into balls. Cover and rest for 10minutes.

- Poke the ball in the middle, fill it with a 10 gm butter pieces. Mold dough over filling and press seams to seal. Roll into balls.

- Arrange stuffed balls on a baking tray, cover and let rise for 45 minutes or until doubled in size.

- Preheat oven to 200 Celsius degrees.

- Put the coffee butter cream in a small piping bag, pipe in concentric circle pattern onto the buns.

- Bake for 12-15 minutes or until golden brown.

- Serve warm.

Chef Osama

More Arabic Food Recipes:

Kunafa Nabulsiah Bil-Kishta
Knafeh
Knafeh Dough
Kunafa Bil-Jibn
Kunafa Recipe
Pistachio Baklawa

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How to make Ikan Pepes

A slightly less risky snack of cooked fish, wrapped with pounded ingredients and grilled in a banana leaf parcel. Looks good, smells great, but wasn't anything special. Simple Singapore food.

Ingredients for Ikan Pepes:

• 4 medium sized fish (horsemackerel)
• 10 dried chillies (soaked in water)
• 6 shallots
• 3 garlic
• 1 thumb-sized turmeric
• 1 slice ginger
• 1 lemon grass
• 1 thumb-sized galangal (lengkuas)
• 1/2 grated coconut
• 1 tsp salt
• banana leaves

Method:

1. Wash and clean fish. Drain.
2. In a mortar, pound chillies, shallots, garlic, turmeric, ginger, lemon grass, galangal to a fine paste. Keep aside.
3. In a medium bowl, combine pounded ingredients, grated coconut and salt. Mix well and coat each fish with the mixture. Wrap each fish in banana leaf. Place in oven and bake (or grill over a charcoal fire) for 30 minutes, turning over once or twice during baking.
4. Enjoy!

Printable Version - Ikan Pepes

Image Credit by avlxyz

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.

Chef Osama

More Arabic Food Recipes:  

Stuffed grilled Colored peppers
Moroccan rissoles
Moroccan potato salad
Lamb Rack With Maghrabia Biryani (served with Torlly)
Chicken tagine with apricots
Authentic Moroccan lamb tagine 

Save and share Chicken with Vegetables recipe 

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Stuffed grilled Colored peppers recipe

photo: Stuffed grilled Colored peppers recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Stuffed grilled Colored peppers Recipe. Enjoy the Arabic Cuisine and  learn how to make Stuffed grilled Colored peppers. 

Ingredients

4 colored bell peppers
¼ cup olive oil
4 cups mashed grilled eggplant
½ cup feta cheese
2 tablespoon chopped mint
1 cup fresh chopped sausage
½ cup cream
1 teaspoon ground coriander
1 tablespoon chopped parsley
1 tablespoon lemon juice
½ cup burgle (soaked and drained)
1 tablespoon minced garlic
1 cup chopped onion
Salt and pepper
2 tablespoon tomato paste

Method

- Turn the broiler on.
- Wash and dry the peppers, brush them with oil, arrange on an oven tin, grill for 10 minutes with frequent turn over.
- While hot, put in a plastic bag, this will make it easily to peel.
- Mix the stuffing ingredients (eggplant, cheese, mint, sausage, cream, coriander, parsley, lemon juice, burgle, garlic and onion, then season with salt and pepper).
- Stuff the peppers.
- In a skillet heat the oil over a medium heat, and then fry the peppers.
- Add the tomato paste, stir and let it simmer until thickened and cooked.
- Arrange on a serving plate , garnish with the tomato paste and serve hot.

Chef Osama

More Arabic Food Recipes: 

Moroccan rissoles
Moroccan potato salad
Lamb Rack With Maghrabia Biryani (served with Torlly)
Chicken tagine with apricots
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes

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Bombay Potato Curry

 

Ingredients

• 500g Halved new potatoes
• 1 tbsp Olive Oil
• 1 Large sliced onion
• 1 tbsp Medium Curry Powder
• 400g Tinned Chopped Tomatoes
• 2 tbsp Mango Chutney

Preparation

Add the potatoes to a saucepan and cover with cold water.
Bring to the boil and then simmer for 15-20 minutes or until tender.
Heat the oil in a pan and add the onion, add the curry powder and fry for a further 2 minutes.
Stir in the halved potatoes, chopped tomatoes and mango chutney and potatoes and cook for 2-3 minutes.

Moroccan rissoles recipe

Photo: Moroccan rissoles recipe

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

Ingredients (serves 4)

400g lamb mince
1 long red chilli, deseeded, finely chopped
2 teaspoons finely grated lemon rind
3 teaspoons Moroccan seasoning
2 garlic cloves, crushed
1/4 cup finely chopped fresh flat-leaf parsley leaves
yoghurt, lemon wedges and fresh mint leaves, to serve
Lemon and currant couscous
1 1/3 cups couscous
2 tablespoons currants
1 1/3 cups boiling water
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
1/2 cup finely chopped fresh mint leaves

Method

Make lemon and currant couscous: Place couscous and currants in a heatproof bowl. Add water. Cover and stand for 5 minutes. Add lemon rind, lemon juice and mint. Stir with a fork to separate grains.

Combine mince, chilli, lemon rind, seasoning, garlic and parsley in a large bowl. Using clean hands, shape mixture into four 2cm-thick rissoles. Place on a plate.

Cook rissoles in a large frying pan sprayed with oil, over mdium-high heat, for 3 to 5 minutes each side or until cooked through.

Serve rissoles with couscous, yoghurt, lemon and mint.

Source
Super Food Ideas - March 2008, Page 51
Recipe by Liz Macri

More Arabic Food Recipes: 

Moroccan potato salad
Lamb Rack With Maghrabia Biryani (served with Torlly)
Chicken tagine with apricots
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap

Save and share Moroccan rissoles recipe

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How to make Shark's Fin Soup

Shark's Fin Soup recipe.

Ingredients for Shark's Fin Soup:

• 300 g shark's fin
• 6 pairs of chicken feet
• 1 chicken breast - shredded
• 5 cups water
• Salt to taste
• 200 g crab meat
• 1 1/2 tsp cornflour mixed with 1 tbsp water
• 1 egg white - beat lightly
• black vinegar
• ground pepper

Method:

1. Wash shark's fin in warm water and strain. Keep aside.
2. Bring chicken feet and chicken breast to boil over high flame for 5 minutes, reduce flame to low and simmer for 20 mins. Strain the stock.
3. Bring chicken stock to boil with salt, add shark's fin, shredded chicken meat and crab meat. Simmer for 3 mins, thicken with cornflour.
4. Lastly add in egg white. Remove and serve with black vinegar and pepper.

Printable Version - Shark's Fin Soup

Hot Curried Crab

Hot and Spicy Curried Crab made with curry leaves, dried chillies, halba seeds, mustard seeds, black peppercorns, chilli padi and jintan manis.

Ingredients for curried crab:

• 2 kg fresh meaty crab - cleaned and halved
• Salt to taste
• 4 sprigs curry leaves
• 4 dried chillies, broken up
• Cucumber slices to serve with crab - optional
• 1 tsp halba seeds
• 1 tbsp mustard seeds
• 6 tbsp oil
• 20 twin shallots, sliced 
• 4 cm piece cinnamon stick
• 2 limes
• 1/4 litre thick coconut milk extracted from 1/2 scrapped coconut

Spices to grind:

• 1 tbsp black peppercorns
• 20 dried chillies
• 10 ripe chilli padi
• 1 clove garlic
• 3 cm piece turmeric
• 1 tbsp jintan manis

Method:

1. Heat oil in saucepan. Fry firstly the shallots till golden brown, adding dried chilli, mustard seeds and halba, cinnamon and curry leaves.
2. Meanwhile mix thoroughly the ground spices with coconut milk and salt, pouring this into the saucepan, stirring well.
3. Add the crab and cook quickly over high heat till crab is cooked and dry.
4. Lift from heat and squeeze limes over.

Printable Version - Hot Curry Crab

Image Credit by byte

Piri Piri Chicken

Ingredients
1 (500g) chicken
1 tsp lemon pepper
1 tsp red chillies rough or fine
¼ tsp black pepper
1 ½ tblsp garlic salt
1 tblsp vinegar or 2 tblsp lemon juice
1 tblsp Worcester sauce
1 tblsp oil
¼ tsp barbeque spice
¼ tsp Halaal Aromat
Pinch of yellow food colouring
Butter


Method

1.Marinate the chicken with all the above except butter.
2.Place in a pot with blobs of butter and cook till done.
3.Serve with garlic bread and chips or garlic bread & mixed vegetables.

Vegetables
Cut vegetables into convenient sizes don't remove the skins – use baby vegetables if possible.
Steam : Butternut, Gem squash, Sweet potatoes, sweet corn, frozen baby carrots, Garlic Flakes, Garlic Salt, Lemon Pepper, Fine black pepper.

Sauce for Veg: Butter, fine fresh garlic, brown sugar / honey
Boil together and pour over cooked vegetables.

Broad bean dip & Moroccan mezze platter recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Broad bean dip & Moroccan mezze platter Recipe. Enjoy the Arabic Cuisine and  learn how to make Broad bean dip & Moroccan mezze platter Triangles.

Serves: 6

Ingredients

2 x 300ml tins broad beans, drained
2 small garlic cloves peeled and crushed
1tsp dried thyme leaves
1tsp ground cumin
pinch of salt
5tbsp extra virgin olive oil, plus extra for drizzling
good squeeze of lemon juice
pinch of paprika, to serve

Place all of the ingredients in a food processor and blitz until smooth. Taste and add any extra salt or lemon juice if needed. Transfer to a bowl and just before serving drizzle with a little olive oil and scatter with a pinch of paprika.

TESCO realfood 

More Arabic Food Recipes: 

Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks
Spring green fattoush  

Save and share Broad bean dip & Moroccan mezze platter recipe

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Raita - Yogurt Salad

This yogurt salad goes well with biryani and any other rice or meat dish.

Ingredients:

2 cups low fat yogurt
1 cucumber, chopped small
1 large tomato, chopped small
2 green onion sprigs, chopped fine (or 1 small onion chopped fine)
1/2 bunch cilantro, chopped
salt and pepper to taste

Method:
Combine all ingredients in large bowl.
Mix thoroughly. If too thick add a small amount at a time of milk or water until desired consistency is reached.

Chicken Tikka

Ingredients:

1 kg chicken breast fillet
1 tablespoon ginger / garlic
2 tablespoons lemon juice
2 tablespoons ground dhanna / jeero
½ teaspoon gharam masala
½ teaspoon chilli powder
80 ml yogurt
2 tablespoons tomato paste
1 tablespoon chicken marinade
½ teaspoon arad
1 tablespoon fresh red chillies

Method

1. Cut chicken fillet in half, make 3 shallow cuts across each piece.
2. combine remaining ingredients in large bowl, add chicken, stir to coat with marinade. Cover and refrigerate overnight.
3. Griddle fry chicken on both sides until tender.

Gluten free lemon drizzle cake

This cake is fairly heavy on the carbs but is light and delicious.

200g butter
20g powdered sucralose
50g milk powder
4 eggs
175g almond flour
250g mashed potatoes
zest of 3 lemons
2 tsp gluten free baking powder
juice of 1 lemon
4 tbsp sugar

Cream together the butter, sucralose and milk powder until soft and light. Gradually beat in the eggs. Mix the almond flour, potatoes, lemon zest and baking powder and fold into the egg mixture. Pour into a greased and lined cake tin and bake at 160 oC for 40 minutes. Leave to cool in tin for 10 minutes before turning out. Dissolve the sugar in the lemon juice and drizzle over the cake before serving.

Gluten free lemon meringue pie

I've had a bit of a sweet tooth of late, which isn't like me! My partner and children have not been complaining though... This pie was a great success - even with no gluten or added sugar.
The pastry case is based one from Elana's pantry.
The pastry and lemon filling also made some delicious jam tart style treats. Just press the pastry into a cup cake tin, add the filling and bake for 15 minutes. No need for blind baking with the little ones.

For the pastry case
2 cups almond flour
1/2 tsp salt
2 tbsp butter (or coconut oil)
1 tsp sweetener (I used Truvia)
1 egg

For the lemon filling
zest and juice of 2 lemons
3 level tbsp potato starch (or corn flour)
1/4 cup sweetener (if using truvia use less - I used about a quarter cup)
4 egg yolks
40g butter

For the meringue
4 egg whites
3/4 cup sweetener (I used half a cup of sucralose and 1/4 cup of truvia. Next time I'll just use the 1/4 cup of truvia)

Heat oven to 180 oC (160 for a fan oven). Put the almond flour in a food processor and add the salt and sweetener. Pulse to mix. Then add the 2 tbsp of butter (or coconut oil) in and blend until mixed well. Add the egg and process until it forms a smooth ball. Then press the dough into a loose bottomed pie dish. I found the easiest way to do this was the pull off small balls of dough and put them over the bottom of the dish, then press flat with the back of a spoon. Then form a lip around the edges in the same way. Take a piece of parchment paper and scrunch it a few times to soften it. Line the pastry case with it and fill with baking beans, or even better, loose change. Coins work best as they heat up quickly and transmit the heat well. Bake the pastry case for 10 minutes lined, then 5 minutes with out the coins and paper. Set aside and lower the oven temperature by 20 oC.
Next make the lemon filling. Fill a jug with 10 fl oz of cold water. Mix the sugar and cornflour/potato starch in a bowl and add enough of the water to make a paste. Put the remaining water and the lemon zest into a small saucepan and bring to the boil. Gradually add to the flour mix, beating all the time. Return this mixture to the pan when all the water is added and carefully bring up to a simmer, stirring all the time in case it burns. Remove from the heat when it starts to simmer. Beat in the lemon juice, then the egg yolks and finally the butter. Pour the mixture into the pastry case. Put the egg whites into a large bowl and whisk until they form still peaks. Whisk in the sweetener, a little at a time. Spoon the meringue mixture over the lemon filling and use a palette knife to make sure it's totally covered. Put into the oven and bake for 45 minutes. Allow to settle for at least 20 minutes before serving.

Red Pepper Hummus with Toasted Pita Triangles Recipe

Photo: Red Pepper Hummus with Toasted Pita Triangles Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Red Pepper Hummus with Toasted Pita Triangles Recipe. Enjoy the Arabic Cuisine and  learn how to make Red Pepper Hummus with Toasted Pita Triangles.

Total Time: 18 min
Prep 10 min
Cook 8 min

Yield: about 4 to 6 servings

Level: Easy

Ingredients

4 whole-wheat pita pockets, cut into triangles
Cooking spray
Garlic salt
1 (15-ounce) can chickpeas, drained
1 cup sauteed red peppers
1/4 cup tahini (sesame paste)
2 tablespoons fresh lemon juice
3 to 4 cloves garlic
1 teaspoon ground cumin
Salt and ground black pepper
2 tablespoons finely chopped fresh parsley leaves

Directions

Preheat oven to 400 degrees F.

Place pita triangles on a large baking sheet and spray the surface with cooking spray. Season the tops with garlic salt. Bake 6 to 8 minutes, until golden brown and crisp.

Meanwhile, rinse and drain 1 can of the chickpeas. Place drained chickpeas in a blender and add red peppers, tahini, lemon juice, garlic, and cumin. Process until smooth. Season, to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley.

Serve hummus with toasted pita triangles arranged alongside.

2006, Robin Miller, All Rights Reserved

Show: Quick Fix Meals with Robin MillerEpisode: Multitasking

More Arabic Food Recipes: 

Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks
Spring green fattoush
Lamb couscous burgers with hummus and couscous tabouli 

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Build-Your-Own Shish Kabobs Recipe

Photo: Build-Your-Own Shish Kabobs Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Build-Your-Own Shish Kabobs Recipe. Enjoy the Arabic Cuisine and  learn how to make Build-Your-Own Shish Kabobs.

Ingredients

Meats for Kabobs:

Dijon-Rosemary Steak:

1 tablespoon Dijon mustard
2 tablespoons fresh rosemary, stemmed
4 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound sirloin steak, cut into 1-inch cubes

Citrus-Tarragon Chicken:

1 orange, zested, then juiced, remainder discarded
1 lemon, zested, then juiced, remainder discarded
1 lime, zested, then juiced, remainder discarded
4 cloves garlic, minced
1 tablespoon fresh tarragon leaves
1/4 cup soy sauce
1/4 cup canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

Lemon-Garlic Shrimp:

3 cloves garlic, minced
2 shallots, minced
1 bay leaf (fresh or dried)
2 tablespoon fresh thyme leaves
1/4 cup finely chopped fresh Italian parsley
1 teaspoon chili pepper flakes
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 pound (16 to 20 count) shrimp, shelled and deveined

Veggies For Kabobs:

Bell peppers
Onions
Cherry tomatoes
Mushrooms
Italian squash
Baby potatoes, boiled until cooked through
Corn on the cob, husked and sliced into 1/2-inch-thick rounds

Balsamic Basting Vinaigrette for Veggies:

1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper
If using bamboo skewers, soak them in water for 1 hour to retard charring.

Directions

Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Cut vegetables into bite-size pieces.

Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.

Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.

Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.

Recipe courtesy Bob Blumer

Show: The Surreal Gourmet Episode: Some Assembly Required

More Arabic Food Recipes: 

Eggplant & couscous salad with yoghurt dressing
Chickpea Fattoush
Lentil & tomato salad with garlic lebanese bread
Lebanese Fattoush Salad with Grilled Chicken
Mediterranean-style bean salad
Spiced bulghar wheat with roasted peppers

Save and share Build-Your-Own Shish Kabobs Recipe

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Lamb Karahi

Ingredients:

1kg Lamb cut into small pieces 1 tsp crushed Jeeru
1 tbls Oil 1 tsp red chilli powder, fine
1 tblsp freshly grated garlic 1 tsp crushed chillies
1 tblsp freshly grated ginger 2 tsps crushed coriander seeds
2/3 green chillies sliced ½ tsp turmeric
1 tsp salt or to taste 2 medium onion chopped
4/5 tblsps ghee 1 tblsp tomato paste/puree
Coriander leaves, spring onion to garnish A few cardamom pods, cloves, cinnamon sticks


Method:

1. Marinate the lamb with oil, garlic, ginger, green chillies and salt for about two hours.
2. Sauté onions, cinnamon, cardamom, cloves and cumin seeds in ghee until brown.
3. Stir in chillie powder, crushed chillies, coriander seeds and turmeric and braise for 1 minute.
4. Add meat and braise well, lower the heat and cook till the meat is tender.
5. stir in tomatoes and tomato paste/puree. Simmer for about 10 minutes.
6. Adjust salt to taste.
7. Garnish and serve with rice or Butter Naan

Source: Radio Islam

Lamb Rogan Josh

Ingredients:
600g Lamb cubed
3 tsp ginger and garlic paste
3 Tbsp oil
2 tsp salt
1 tsp turmeric powder
2 tsp dhana
2 tsp ground jeero
2 Tbsp plain yoghurt
1 tsp chilli powder
2 medium onions finely chopped
¾ tin of peeled tomatoes
Fresh coriander to garnish

Method:

Add oil to saucepan on high heat until very hot. Now add in the finely chopped onions and stir fry until pieces soften and become translucent.

Then add the garlic and ginger paste and keep stir – frying fro 3 min to prevent burning until the mixture is golden brown. Add all of the ground spices and keep stirring whilst continuing to fry on high heat.

Then add the lamb and stir into the mixture fry on high heat for 5 min until the meat has fully browned.

Add in tinned tomatoes and mash the tomatoes into the mixture with a spoon, taking care to ensure that the plum tomatoes do not remain in chunks and stir into the meat mixture.

Allow to cook uncovered for 5 minutes before adding the yoghurt. Stir this in and then cook on high heat to bring to the boil.

Simmer and stir for every 30 min until meat is tender and gravy is thick.

Healthy Food Recipes To Lose Weight

Healthy is the way to go. Believe me, I've done it all. And I've done the most unhealthy things to my body, short of taking crack cocaine, that you can do. I'm surprised I'm still alive. Why? All to impress some man probably. If you're reading this and you need to lose a few pounds you really have evaluate why you're doing. And if it's to impress someone else change your viewpoint. Do it for you! To get you started, let me give you some healthy food recipes to lose weight.

Grilled Chicken and Spinach Salad
Grilled Chicken and spinach salad with cherry tomatoes, feta, and olive oil or a vinaigrette.

Chicken Stuffed Pepper
Cook chicken, then let cool. Cut top of bell pepper off and stuff with chicken and low fat cottage cheese, then top with salsa and serve.

Tuna Salad
Mix tuna with low fat Italian salad dressing, mix in chopped celery and chives and enjoy.

Veggie Patty with Mushroom
Use a low fat veggie patty (like Amy's or California Brand) or make your own.

Cook burger patty and a full portobello mushroom, then stack and serve.

Fruity French Toast
Whisk a large egg with a spoonful of milk. Dip piece of break into mixture and covering both sides. Cook on frying pan until golden brown. Top with fresh fruit.

Coleslaw With Dried Cranberries And Apples
Chop red and green cabbage, then mix with balsamic vinegar, Dijon mustard, lemon juice, low fat plain yogurt and pepper to taste. Stir in dried cranberries and sliced apple.

Salsa Wrap
Mix fresh salsa (make sure it is not high in sugar or fat-the best choice is home made!) with your choice of lean meat (tuna, chicken, lean beef, turkey, pork) and wrap up in a whole wheat wrap, or even better, make it a lettuce wrap! You can use regular tomato salsa or switch it up and use a mango or other fruit salsa

Chicken, Walnut and Mango Salad
Cook chicken and toss with salad greens, mango slices, walnuts. Squeeze lime (lemon or orange) juice on top and season with pepper to taste.

Try some of these healthy food recipes to lose weight. You'll find them delicious and healthy. If you want some more information on healthy and fast weight loss, Click Here. And, while you're at it, pick your free gift.

Italian Tuna Balls

Ingredients:
2 x 160g cans of tuna in sunflower or olive oil, drained (reserve a little oil).
small handful of pine nuts.
freshly grated zest 1 lemon.
small handful parsley leaves, roughly chopped.
50g fresh breadcrumbs.
1 egg, beaten.
400g spaghetti.
500g jar pasta sauce.

Method:
Flake the tuna into a bowl, then tip in the pine nuts, lemon zest, parsley, breadcrumbs and egg. Season and mix together with your hands until completely combined.
Roll the mix into 12 walnut-size balls. Put a large pan of salted water on to boil, then cook the spaghetti according to pack instructions.

Heat a little of the tuna oil in a large non-stick frying pan, then fry the tuna balls for 5 mins, turning every minute or so until completely golden.
Drain on kitchen paper.
Heat the tomato sauce, then toss together with the pasta and tuna balls.

Chicken and Spinach Lasagne Rolls

Ingredients:
12 lasagne sheets
2 Tbsp ghee
1 large onion grated
1 tsp garlic paste
1 bunch spinach, chopped
½ tsp salt
½ tsp pepper
¼ tsp turmeric powder
½ tsp ground chillies
1 x 250ml fresh cream
1 cup chicken fillet finely cubed
1 Tbsp butter
1 tsp garlic paste
½ tsp ground green chillies
¼ tsp turmeric powder
¼ tsp pepper
½ tsp salt
¼ cup grated cheddar cheese

Sauce:
100g butter
½ cup flour
½ cup cheddar cheese
3 cups milk
1 cup cheese
Origanum
Dried parsley

Method:
Heat ghee in a large pan and fry onions and garlic paste until onion is transparent
Add spinach and spices cook on low heat until spinach is tender
Add fresh cream and remove from heat and leave aside combine butter and spices with chicken fillet.
Place in a pan and cook on low heat until meat is tender
Add cooked chicken and cheese to spinach mixture.
Place lasagne into salted boiling water and cook until soft
Drain lasagne and place each one on a tray

When cool place 3-4 Tbsp of spinach filling a roll to cover filling
Continue till all the lasagne is used

For the sauce melt the butter in a an and stir in the flour and cook for 1 -2 minutes
Gradually stir in milk and cook until sauce is smooth and thick
Season to taste and add cheese

Pour some sauce on the base of an oven proof dish and place rolls
Cover rolls with white sauce and sprinkle cheese and herbs
Bake in pre heated oven of 180 degrees for 20 – 25 minutes

Cranberry Cooler

Ingredients:
1 cup Cranberry Juice, chilled
1 cup strawberries, chopped
2 cups vanilla ice cream
1 Tbsp castor sugar

Tip:
If fresh strawberries are not available, canned strawberries may be used, but omit the sugar.

Method:
Blend all the ingredients in a liquidizer and serve immediately.