Butter Chicken Recipe Video (Indian Murgh Makhani)

How to make Butter Chicken - Murgh Makhani

Watch Chefs video recipe so you too can cook some delicious aromatic butter chicken.

Click on the video screen to play this butter chicken video recipe or see Chefs text and picture butter chicken recipe here

Iraqi Biryani Recipe - How to Make Iraqi Biryani

Easy and delicious recipe for Iraqi Biryani. Enjoy Iraqi food cooking and learn how to make tasty dish of Iraqi Biryani.

Preparation time : 35 minutes
Cooking time : 45 minutes

Ingredients

250 g minced lamb
2 tablespoons fresh parsley, finely chopped
2 tablespoons onions, finely chopped
1 cup vegetable oil or 220 g, for deep frying
1 medium potato or 150 g, cut into medium cubes
1 medium carrot or 150 g, cut into medium cubes
1 medium onion or 125 g, sliced
½ cup frozen green peas or 80 g, thawed
1 whole chicken or 800 g, cooked, without bones and shredded
2 tablespoons raisins
¼ teaspoon ground black pepper
Pinch of saffron filaments
½ cup almonds or 75 g, peeled and toasted
2 tablespoons ghee
¾ cup vermicelli or 75 g
2 cups rice or 400 g, washed
2 cubes MAGGI® Chicken Bouillon
1½ teaspoons arabic mixed spicess
4 cups water or 1000 ml

Preparation

1. In a mixing bowl, combine minced lamb, onion and parsley (season with salt and pepper). Form meat mixture into small balls; place in a baking tray and bake in a preheated oven at 200˚C for 10 minutes or until meat balls are cooked. Remove and set aside.
2. Meanwhile, deep fry potato and carrot in the hot oil (reserve 2 tablespoons of oil) and set them aside over a kitchen tissue to absorb any excess oil.
3. In a medium saucepan, heat the reserved oil and sauté onion until its tender then add green peas, shredded chicken meat, raisins, black pepper powder, saffron leaves, almonds, the prepared meat balls potato and carrot. Stir until well combined and set aside (add salt to your taste).
4. In a medium pot, melt the ghee, add the vermicelli and stir until vermicelli is changed in color to golden brown; Add rice, MAGGI® Chicken Bouillon cubes and spices (add salt if needed). Stir for seconds then add the water and stir constantly to boil. Cover and simmer over a low heat for 20 minutes or until rice is cooked.
5. Add the prepared meat and vegetable mixture over the rice and mix all carefully with the rice. Cover and cook for another 5 minutes then serve.

Serving tips : Serve with green salad and laban drink.

iraqi maklouba - tashreeb dajaj recipe - Kabsa Recipe

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Grilled Fish Kofta in Spicy Sauce Recipe - How to make Grilled Fish Kofta in Spicy Sauce

Easy recipe for Lebanese Grilled Fish Kofta in Spicy Sauce. Enjoy Lebanese cuisine and learn how to make tasty dish of Grilled Fish Kofta in Spicy Sauce.

Preparation time : 25 minutes
Cooking time : 25 minutes

Ingredients

700 g white fish fillets, skinned and minced
1 small onion or 70 g, chopped
½ cup fresh parsley or 40 g, chopped
¼ teaspoon ground black pepper
1 tablespoon olive oil

For the spicy sauce:
1 small onion or 70 g, sliced
2 cloves garlic, round slices
3 tablespoons coriander leaves, chopped
1 medium green bell pepper or 150 g, sliced
¼ teaspoon white ground pepper
¼ teaspoon ground cinnamon
¼ teaspoon chili powder
¼ teaspoon ground cumin
100 g mushrooms, cleaned and cut into quarters
1 medium tomato or 150 g, diced
1 sachet MAGGI® Bolognaise Mix
3 cups water or 750 ml

Preparation

1. Put minced fish in a bowl and mix with onions, parsley and black pepper powder.
2. Divide the mixture into 12 equal portions and shape them into finger shape using your hands. Grill the fish finger with olive oil on medium heat for 5-6 minutes from all sides until is cooked. Set aside.
3. In a saucepan combine onion, garlic, coriander, green capsicum, spices, mushrooms, tomatoes, MAGGI® Bolognaise Mix and water. Cook over medium heat till boiling then simmer on low heat for 10 minutes.
4. Gently add cooked fish kofta fingers to the sauce. Simmer on low heat for another 5 minutes then serve.

Serving tips : This dish can be served with mashed potatoes or steamed rice.

Kofta Bil-Siniyah Recipe - Kofta Stew Recipe - Lamb kofta with flatbread

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Kofta Bil-Siniyah Recipe - How to make Kofta Bil-Siniyah

Easy recipe for Lebanese Kofta Bil-Siniyah Recipe. Enjoy Lebanese food cooking and learn how to make delicious dish of Kofta Bil-Siniyah.

Ingredients
500 g lean minced beef
1 small onion or 70 g, chopped
¼ teaspoon ground black pepper
¼ teaspoon ground cinnamon
5 tablespoons fresh parsley, chopped
3 medium potatoes or 600 g, cut into medium round slices
1 medium green bell pepper or 150 g, cut into rings
1 medium onion or 150 g, round sliced
2 medium tomatoes or 300 g, round sliced
2 cups water or 500 ml
2 tablespoons tomato paste
2 cubes MAGGI® Chicken Less Salt Bouillon
¼ teaspoon white ground pepper
¼ teaspoon ground cinnamon
1 tablespoon fresh parsley, chopped for garnishing

Preparation

1. Combine meat, chopped onion, black pepper, cinnamon powder and parsley in a mixing bowl. Mix well then divide the mixture into 12 meatballs. Flatten meatballs to form patties. Arrange in a 30cm x 24cm baking dish.
2. Arrange potato slices on top of the meat patties then the onions, bell pepper rings and tomatoes slices.
3. Put water, tomato paste, MAGGI® Chicken Less Salt Bouillon cubes, white pepper and cinnamon powder in a saucepan. Bring to boil then simmer for 5 minutes with stirring to mix well.
4. Pour prepared sauce into the oven plate and cover with foil. Bake in a 200˚C oven for 1 hour 30 minutes or until potatoes are tender.
5. Garnish with chopped parsley and serve.

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Moroccan rissoles with minted cucumber salad

Arabci Food Recipes Blog invites you to try Moroccan rissoles with minted cucumber salad. Make Monday-night cooking fun - get the kids to help you mix and roll these tasty rissoles, then eat them with soft flat bread.

Cooking Time: 30 minutes

Ingredients (serves 4)
500g lean lamb mince
1 zucchini, coarsely grated, excess moisture removed
1 brown onion, coarsely grated
1 garlic clove, crushed
2 tbs currants
2 tsp Woolworths Select Moroccan Seasoning
1/4 cup fresh coriander leaves, chopped
1 egg, lightly whisked
2 tbs vegetable oil
2 Lebanese cucumbers, ends trimmed, thinly sliced diagonally
1 small red onion, halved, thinly sliced
2 tbs mint sauce
70g (1/4 cup) natural yoghurt
1/4 cup fresh coriander leaves, extra
4 pieces Lebanese bread

Method

1. Place mince, zucchini, onion, garlic, currants, seasoning, coriander and egg in a large bowl. Season with salt and pepper. Use your hands to mix until well combined. Divide into 8 equal portions. Shape each portion into a patty.
2. Heat the oil in a large non-stick frying pan over medium heat. Add half the patties and cook for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Repeat with the remaining patties, reheating the pan between batches.
3. Meanwhile, combine the cucumber, onion, mint sauce, yoghurt and extra coriander in a bowl. Serve the rissoles with the cucumber salad and bread.

Notes
Cook's tip: To remove excess moisture from the zucchini, use your hands to squeeze the grated zucchini over a bowl.
Serving tip: For a different way to serve, divide rissoles and salad among the Lebanese bread and roll up to enclose.

Source
Good Taste - March 2009, Page 29 - Recipe by Heidi Flett

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Moroccan lamb steaks with fattoush

Easy & delicious recipe for Moroccan lamb steaks with fattoush. Learn how to make the best Moroccan lamb steaks with fattoush.

Ingredients (serves 4)
1 tablespoon olive oil
1 tablespoon Moroccan seasoning
2 tablespoons lemon juice
4 (175g each) lamb leg steaks

Fattoush
2 Lebanese bread rounds olive oil cooking spray
3 medium tomatoes, diced
1 Lebanese cucumber, diced
1 small red onion, halved, thinly sliced
1 small green capsicum, diced
1/4 cup fresh mint leaves, roughly chopped
1/4 cup roughly-chopped fresh flat-leaf parsley leaves
1 tablespoon olive oil
2 tablespoons lemon juice

Method

1. Combine oil, Moroccan seasoning and lemon juice in a large glass or ceramic dish. Add lamb and turn to coat. Set aside for 10 minutes for flavours to develop.
2. Make fattoush: Preheat oven to 200°C. Place bread on 2 baking trays. Spray with oil. Bake for 3 to 5 minutes or until golden and crisp. Remove from oven. Combine tomatoes, cucumber, onion, capsicum, mint and parsley in a large bowl. Add oil and lemon juice. Season with salt and pepper. Break bread into pieces. Add to tomato mixture. Toss to combine.
3. Heat a barbecue plate or chargrill over medium-high heat. Add lamb. Cook for 3 minutes each side for medium or until cooked to your liking.
4. Serve lamb with fattoush. Fattoush is a Lebanese salad containing toasted bread, parsley and mint.

Notes
Fattoush is a Lebanese salad containing toasted bread, parsley and mint. It's a good way to use slightly stale Lebanese bread.

Source
Super Food Ideas - December 2007, Page 38 - Recipe by Dixie Elliott

Moroccan Lamb Tagine - Moroccan lamb cutlets - Moroccan lamb with apricots, almonds & mint

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Chicken Barbecue For Your Indoor Grill

Suffering from hypertension and missing your usual chicken dish? Chicken breasts are great sources of lean protein and are incredibly cheap. Satisfy your craving for chicken with this versatile substitute. Try this chicken barbecue recipe adapted from Food Network Magazine for chicken breasts that are flavorful, healthy, and perfect for indoor grilling.

Tangy Barbecued Chicken Breasts

4 skinless chicken breast halves
salt and pepper for seasoning

Marinade:
1 cup ketchup
3 tbsp. molasses
3 tbsp. brown sugar
1/2 cup cider vinegar
1 tbsp. dried mustard
1 tbsp. soy sauce
2 tsp. Worcestershire sauce
1 cup water
salt and pepper to taste

1. Simmer together ingredients for marinade until thick.
2. Preheat grill and season chicken breasts with salt and pepper. Grill over direct heat until golden.
3. After grilling, toss chicken breasts with marinade until coated.
4. Grill chicken again and baste occasionally. Take off the heat when glazed.
5. Serve with extra marinade on the side as sauce.

Tip: Slice and skewer grilled chicken pieces on bamboo sticks with mushrooms, peppers, and onions before grilling for the second time for a fun twist. Serve as a main course or appetizer.

Author: Kristine Gonzaga