Tuesday, August 18, 2009

AYRAN – an exotic drink

Mint: 2 tbsp (chopped)
Sugar: 2 tbsp
Whole Yogurt: 2 cups (plain)
Water: 1 cup or more

Combine mint and sugar in mortar.
Crush with pestle until they form a syrupy paste (use a blender if you don’t have a mortar and pestle).
Combine yoghurt and water until smooth and milky. Stir in mint mixture and pour over ice.
Serves six.


Buttery Green Tea Prawns

Remove veins from 200g of raw tiger prawns. In a frying pan, steep a green tea bag in 250ml of hot water for five minutes.
Remove tea bag and bring water to boil.
Add prawns; cook for three minutes.
Drain liquid, leaving one tbsp.
Add 15g salted butter and fry prawns until they sizzle.
Serve with radish, cucumber and lime juice.


Fragrant Noodle Soup

Steep three green tea bags in a saucepan with 675ml of hot water for five minutes.
Remove tea bags.
Add two tbsp soy sauce, one tbsp pineapple juice, one tbsp peeled and sliced ginger to the water.
Boil and add 75g rice noodles, 60g thawed peas, six broccoli florets.
Cook until noodles are tender.
Pour into bowls.


Green Tea and Mango Fool

In a saucepan, warm 284ml of double cream and five green tea bags, until just below boiling.
Remove from heat and cool in fridge for half an hour.
Discard tea bags.
Whip cream and 75g of icing sugar until it holds soft peaks, then chill.
Cut two mangoes into slivers and layer cream and mango in dishes,
Serve with sweet biscuits.

Healthy Potato Chips (French Fries)

The healthiest recipe of making chips by celebrity chef Mark Hix

Baking potatoes: (4 large ; 200-250g each)
Olive Oil: 5-6 tbsp
Garlic: 2 cloves (peeled and crushed)
Rosemary Leaves: 2 tbsp
Parmesan: 3 tbsp (freshly grated)

Preheat oven 200ºC (gas mark 6)
Halve the potatoes, then cut each half into 6 or 7 chips.
Place in cold water, bring to the boil and simmer for 3-4 minutes.
Drain in a colander.
Heat oil in roasting tray in the over, then add potatoes, garlic and rosemary. Season. Cook for 45 minutes, turning a couple of times, until crisp and cooked through.
Scatter parmesan over and return to oven for 10-12 minutes.

Cold Cake

Biscuits: 12-15 (plain)
Margarine/Butter: 2 tablespoons
Sugar: ½ cup
Condensed milk: ½ cup
Pineapple: 1 cup (square pieces)
Milk: 2 tablespoons
Cocoa Powder: 3 tablespoons
Fresh cream: 250g
Jelly: 1 packet (orange)

Fry biscuits in 2 tablespoons of margarine/butter. When they become crispy, spread them on a plate to make a base layer.
Now take 5 tablespoons of sugar and cook with cocoa powder (3 tablespoons) and milk (2 tablespoons). Cool the paste formed and spread it on the biscuits layer.
Now on top of the biscuits, spread the pineapples to make the second layer of cake. And spread condensed milk upon the pineapple layer.
Cook the jelly, and when cool: spread it on cake. Leave some jelly spare for later use.
Refrigerate again.
Now add sugar in fresh cream and mix so well that you see bubbles in cream. Now fill the cream in an icing gun (etc.) and decorate the cake with a pattern of your choice.
Decorate the centre of the cake with pineapples in shape of flower.
And decorate the sides of the cake with pieces of jelly.
Now put in a freezer.
Once the cake is set, cut out pieces with a sharp knife.
Scrumptious cold cake is ready to be served and enjoyed!

Hispanic Rice

Rice: ½ kg
Leek: 3
Chicken: 1 (whole)
Eggs: 2
Ginger: ½ teaspoon (ground)
Onion: 1 tablespoon (ground)
Salt: according to taste
Butter: ½ cup
Black pepper: 1 tablespoon
White Zeera: ½ tablespoon
Garlic: 1 tablespoon (ground)

Drench rice in water, 3 hours before cooking and keep them in water.
Heat the butter and add the ginger, garlic and onion into it. Mix well for 3 minutes.
Then add black pepper, zeera, salt, leek (cut) and again mix well.
When the aroma starts rising, add the rice to this mixture and put them on slow heat.
Before this, wash the chicken well and boil it with salt and garlic.
Boil two eggs and cut them into circular slices.
Take out rice from the pan, into a dish.
Put the boiled chicken at the centre and spread the eggs around the outline of the dish.
Delicious Hispanic (Spanish) rice are ready!

Tuesday, August 11, 2009

Lebanese Meatballs

How to make Yummy Lebanese Meatballs:


Minced cow meat: 3 quarters
Wheat porridge: quarter cup
Water: 1 cup
Garlic: 1 jua (cut)
Zeera: 1 teaspoon (meshed)
Dar cheeni: 1/2 teaspoon (meshed)
Egg: 1
Onion: 1 (cut)


Remove water from the wheat porridge after keeping it drenched in water for half an hour. (for moisturizing)
Add minced meat and all the spices into the porridge. Mix well.
Divide the mixture into 12 parts, and give the shape of a roll to each part.
Put the rolls onto cooking sticks and heat for 8 minutes on slow heat, making sure heat reaches all sides.
When they are ready, serve with Chilli Sauce.


Recipe to make Chicken Chinese Rolls:


Chicken boneless meat: 1 small bowl (boiled)
Eggs: 2 (boiled)
Cabbage: 1 (small ; finely cut)
Roll strips: 6 to 8 (made of flour)
Oil: enough for frying
Black pepper: 1 tablespoon (cut)
Salt: According to taste
Green Onion: 2
Cream: Half bowl


Add all ingredients to the boiled chicken and after adding salt/pepper, mix well.
Now spread this mixture accordingly on to the roll strips and make the rolls.
Heat oil in frying pan. When it is of the right temperature for frying, fry the rolls at slow heat/flame.
Serve at tea time and enjoy.


Recipe to make delicious pulao :


Tomatoes: 1 kg
Onions: 250 g
Rice: 1 kg
Oil: 200 g
Sabit Garam Masala: According to taste
Namak Mirch: According to taste


Cut the washed tomatoes and cook them with half of the amount of cut onions with salt, in a pan. When this mixture is cooked somewhat, add the rest of the onions to it, to make Yakhni. (soup)
Boil the rice and add it to the pan, spreading it well.
Cook for five minutes on slow heat.
Then remove pan from stove.
Delicious Pulao is ready !