VARIETY FOODS: 2012

FOOD SEARCH

Colored Custard

Ingredients:


2 packs al alali Dessert Syrup Strawberry Flavor dissolved in boiled water
2 packs al alali Dessert Syrup Lime Flavor dissolved in boiled water
2 packs al alali Dessert Syrup Lemon flavor dissolved in boiled water
1 light milk prepared from al alali Full Cream Milk Powder
4 tbsps. sugar
2 1/2 tbsps. al alali Vanilla Powder
5 tbsps. al alali Custard Powder

Method:


• Prepare al alali Custard Powder as per direction mentioned on the pack, add al alali Vanilla Powder. Cook
• Place prepared al alali Gelatin Dessert in a rectangular tray 20 x 5 cm, or square tray 20 x 20cm. Refrigerate until set, cut into small cubes 2 x 2 cm.
• Repeat the process for the lime and lemon gelatin flavors.
• Place the gelatin cubes in a cake mold with hole in the middle.
• Pour the custard mixture over the gelatin cubes. Refrigerate for few hours.
• Serve cold and enjoy!

Colored Layers Cake

Ingredients:


1 pack al alali Chocolate Cake Mix
1 pack al alali Orange Cake Mix
1 pack al alali White Cake Mix
1 pack al alali Gelatin Dessert Lime Flavor
2 tsps. orange peel
2 tbsps. Brown sugar
2 tbsps. white sugar
2 tsps. al alali Ground Cinnamon

Method:


• Prepare al alali Chocolate Cake Mix as per directions mentioned on the pack. Batter should be sold, you may need extra 1/4 cup water.
• Prepare al alali Orange Cake Mix as per directions mentioned on the pack. Batter should be sold, you may need extra 1/4 cup water.
• Prepare al alali White Cake Mix as per directions mentioned on the pack.
• Mix al alali Gelatin Dessert Lime flavor with 1/4 cup of hot water. Boil. Set aside to cool, add to white cake to give the green color.
• Mix al alali Ground Cinnamon with the brown sugar.
• Mix orange peel with white sugar.
• Grease tray with oil, place the butter paper, pour 1/3 of chocolate cake. Bake for 10 minutes. Bake. Pour 1/3 of orange cake over the baked chocolate cake, sprinkle sugar mixture and orange peel. Bake for 10 minutes.
• Pour 1/3 of the green cake over the baked orange cake. Sprinkle brown sugar mixture and cinnamon. Bake for 15 minutes. Repeat the process until all cakes are used. (enough for 3 trays).
• Cut into pieces and serve with Coffee and enjoy!

Coconut Muhalabia with Caramel

Ingredients:


2 packs al alali Muhalabia Mix
2 large cans liquid coconut milk
8 tbsps. desiccated coconut
½ cup Egyptian rice in 2 cups water without salt or sugar
¼ cup rose water
2 tsps. Butter
5 tbsps. brown sugar
2 tbsps. water
1 tbsp. al alali Apricot Jam
2 tsps. al alali Vanilla Powder
1 tbsp. Dates molasses
1 tbs. al alali white Oats
2 tbsps. fresh cream
1/2 cup al alali Strawberry Syrup

Method:


• Roast coconut flakes until golden color.
• Cook brown sugar with butter, water, al alali Apricot Jam and Dates Molasses until caramel color. Mix with cream.
• Place al alali Muhalabia Mix in a deep bowl, add al alali White Oats and 2 spoons of coconut milk, cook until thick, Add one spoon of cream.
• Add one tablespoon of al alali Strawberry Syrup in each cup.
• Spread Muhalabia over the rice.
• Spread caramel over the Muhalabia while hot.
• Garnish with roasted coconut.
• Refrigerate until cool.
• Serve cold and enjoy!

Chocolate Cake balls

Ingredients:


1 pack al alali Chocolate Cake Mix
al alali Chocolate Syrup
al alali Dessert Syrup
al alali Chocolate or Vanilla Frosting
Wooden sticks

Method:


• Prepare al alali Chocolate Cake Mix as per directions mentioned on the pack. Set aside to cool.
• Flake the cake, mix with al alali Dessert Syrup and Chocolate Syrup until firm, form balls with the cake.
• Dip sticks into al alali chocolate Frosting, dip each stick with cake balls, dip in al alali Chocolate or Vanilla Frosting as required.
• Decorate with colored chocolate candy.
• Serve and enjoy!

Baked Rice with Chicken Livers (Tajine Orz)

Ingredients:


1 tbsp. al alali Onion Flakes
2 tbsps. butter
250 g pound chicken livers
1/8 tsp. al alali Ground Black Pepper
11/2 cups rice
2 cups chicken broth prepared from al alali Chicken Stock
1/2 tsp. salt

Method:


• Preheat oven at 160 ˚C (325 ˚F)
• In a frying pan, melt 1 tbsp. butter, cook chicken liver with al alali Ground Black Pepper and onion for 10 minutes or until brown color. Place in a buttered casserole
• Add remaining butter in the frying pan, fry rice until slightly brown color. Add chicken broth and salt , boil for 5 minutes, add chicken liver, mix
• Cover the casserole, bake for 20 minutes or until slightly brown color
• Serve hot and enjoy!

Baked Pasta with Sausage, Tomatoes and Cheese

Ingredients:


1 pack al alali Pasta #72
500g turkey sausages
1 cup al alali Onion Flakes
1 tbsp. al alali Garlic Powder
1 tbsp. al alali Tomato Paste
1/4 tsp. salt
1/4 tsp. al alali Ground Black Pepper
2 cans diced tomatoes
1/4 cup fresh basil, chopped
Cooking spray
1 cup mozzarella cheese, shredded
1 cup Parmesan cheese, shredded

Method:


• Preheat oven at 175 °C (350 °F)
• Cook al alali pasta as per directions mentioned on the pack, drain well and set aside
• In a large pan, cook sausages with onion and al alali Garlic Powder over medium heat until brown color
• Mix al alali Tomato Paste, salt, al alali Ground Black Pepper and tomatoes with the sausages, and boil. Reduce the heat, cover and simmer for 10 minutes
• Add the sausage and basil to the pasta
• Spray a casserole with cooking spray, add half the pasta, top it with half of the mozzarella and Parmesan cheese. Repeat the process to create layers
• Bake for 25 minutes
• Serve hot and enjoy!

Baba Ghanoush

Ingredients:


1 mid-size eggplant
1/2 lemon, squeezed
1 tsp. al alali Garlic Powder
1-2 tbsps. al alali Parsley Flakes 1 tomato diced 1 small onion finely chopped
Salt
al alali Ground black Pepper

Method:


• Roast eggplant over a stove until cooked. Set aside for 15-20 minutes to cool
• Peel the eggplant skin and chop
• Mix all ingredients with the eggplant
• Serve and enjoy!

Asian Veal Meatballs with Spaghetti

Ingredients:


1 pack al alali Spaghetti #5, cooked
500 g ground veal
1 cup soft bread crumbs
1/2 cup al alali Pieces & Stems Mushrooms
1 egg
2 tbsps. green onion, chopped
2 tbsps. soy sauce
1 1/2 tsps. al alali Ground Ginger
2 tsps. dark sesame oil
1 1/2 tsps. al alali Corn Flour dissolved in 1/2 cup cold water
1 tsp. beef bouillon granules

Method:


• Preheat oven at 175°C (350 °F)
• In a large bowl, mix the ground veal, bread crumbs, al alali Pieces & Stems Mushrooms, egg, onion, soy sauce, al alali Ground Ginger and 1 1/2 tsps. sesame oil. Shape into 12 meatballs
• Place the meatballs in a greased baking pan and bake for 15-20 minutes, until light brown color
• In a pan, cook al alali corn flour with bouillon granules, stir occasionally until thickened. Add 1/2 tsp. sesame oil and meatballs to the mixture
• Serve the meatballs with al alali spaghetti and enjoy!

Chicken with Vermicelli and Pasta

Ingredients:


1 cup al alali Pasta no. 72 cooked and drained
1/2 cup al alali Vermicelli
1 boiled chicken
1 green pepper cut into slices
2 tsps. garlic mashed
1/2 cup Green Coriander chopped
1/2 tsp. al alali Ground Black Pepper
1/2 tsp. al alali Allspice
1 tsp. al alali Chili Powder
1/2 tsp. al alali Ground Ginger
1 cube al alali Chicken Stock

Method:


• In a saucepan, heat the oil, fry green pepper.
• Cut chicken into longitudinal pieces with bones or skin.
• Boil al alali Vermicelli with the chicken broth for two minutes. Drain, mix with chicken and Pasta. Marinate with spices, salt and green pepper.
• In a saucepan, heat oil, fry garlic and coriander, add al alali Chicken Stock.
• Add the mixture over the chicken and Pasta. Simmer for 15 minutes.
• Serve hot and enjoy!

Chicken with Pasta and Béchamel Sauce!

Ingredients:


1/2 Kg chicken breast cut into slices
2 onions finely chopped
1 tbsp. al alali Onion Flakes
1 tbsp. garlic mashed
2 tbsps. vegetable oil
Salt to taste
al alali Ground Pepper to taste
1 can al alali Pieces & Stems Mushrooms
1 pack al alali Pasta cooked and drained
1 pack al alali Béchamel Mix
All You Need for the Red Sauce:
1onion finely chopped
1/2 tbsp. garlic mashed
1 pack al alali Pasta Sauce
Parmesan Cheese
Salt to taste
al alali Ground White Meat Pepper to taste
1 tsp, al alali Oregano

Method:


• In a saucepan, heat corn oil, add onions and garlic, cook for two minutes, add chicken slices, mix for two minutes until cooked. Add al alali Pieces & Stems Mushrooms, salt, al alali Ground White Pepper. Set aside.
• In another pan, prepare al alali Béchamel Mix as per directions mentioned on the pack. Mix with cooked Pasta and chicken mixture. Place in a tray.
• In a saucepan, heat corn oil, add onions and garlic and al alali Pasta Sauce. Boil, add slat and al alali Ground White Pepper.
• Pour tomato sauce over pasta mixture, ad Parmesan cheese. Bake on medium heat for 20 minutes.
• Serve and enjoy!

Chicken Maqluba with Peas

Ingredients:


3 onions chopped
5 cloves garlic sliced
1 can al alali Garden Peas drained
1 can al alali Sweet Corn drained
1 boiled chicken
2 tomatoes cut into rings
3 cups broth from the boiled chicken
1 cube al alali Chicken Stock
1 tsp. al alali Garlic Powder
Salt to taste
4 cups rice long grain
1cup rice short grain
1 tbsp. al alali allspice
1/2 tbsp. al alali Ground cinnamon
1/4 tbsp. al alali Ground Black Pepper

Method:


• Mix long and short grains rice, wash and soak for half an hour.
• In a pot, heat the oil, saute onions, garlic cloves, al alali Garden Peas, al alali Sweet Corn, Chicken Stock, Garlic Powder and salt.
• Drain the rice, add spices and salt. Mix well.
• Place 4 tbsps. of rice in a pot, add the tomato rings over the rice, then add the boiled chicken cut into pieces, then add corn and peas mixture, finally add the remaining quantity of rice.
• Heat chicken broth, add to the rice carefully.
• Bring to boil, simmer for 25 minutes.
• Set aside, flip on serving plate.
• Serve hot and enjoy!


Basbousah with Fennel Seeds

Ingredients:


1 pack al alali Basbousah Mix
1 tsp. sodium carbonate
2 tbsps. melted butter
1/2 cup fennel seeds roasted and grinded
1 tbsp. brown sugar
1 cup walnut chopped
2 tbsps. Tahineh
1 cup whole walnut for decoration
al alali Arabic Dessert Syrup with Cardamom Flavor

Method:


• Prepare al alali Basbousah Mix as per directions mentioned on the pack with sodium carbonate.
• Grease a large Pyrex tray with tahineh.
• Place 1/2 cup walnut over the tahineh.
• Mix 1/2 of basbousah batter with fennel seeds.
• Pour fennel seeds mix in the Pyrex.
• Pour the melted butter over the fennel mixture, add sugar and walnut.
• Bake for 10 minutes as per directions mentioned on the pack. Set aside.
• Pour the remaining of basbousah. Bake until cooked.
• Add al alali Arabic Dessert Syrup with Cardamom flavor.
• Cut Basbousah into sqaures.
• Decorate each square with whole walnut.
• Serve cold and enjoy!

Artichoke Salad

Ingredients:


Fresh artichokes
2 cans al alali Mixed Vegetables drained
1 onion finely chopped
2 garlic cloves mashed
1 lemon squeezed
1 tbsp. extra virgin olive oil
Salt to taste

Method:


• In a sauce pan heat the olive oil, add the chopped onions and garlic , sauté
• Add al alali Mixed Vegetables, sauté
• Add artichokes upside down over the vegetables
• Cover the artichokes and vegetables with water
• Add salt and lemon juice, simmer until artichokes are cooked
• Place artichokes in the serving plate, add the vegetables
• Set aside until cool
• Serve and enjoy!

Arab Lentil and Tomato Soup

Ingredients:


1 cup lentil
1 tsp. extra virgin olive oil
2 medium size onions, chopped
4 cloves garlic, crushed
2 cups stewed tomatoes
2 tsps. salt
1 tsp. cumin
1 tsp. ground coriander seeds
1/2 tsp. al alali Ground Black Pepper
1 tsp.al alali Hot Sauce
1/4 cup white rice, uncooked
1/4 cup lemon juice

Method:


• In a saucepan, boil lentil over medium heat . Cover the pan and cook for 25 minutes
• In the meantime, in a frying pan, heat oil, fry onions and garlic until golden brown color. Add remaining ingredients, except lemon juice, and continue frying for another 5 minutes
• Add mixture to lentil and bring it to boil. Cover the saucepan and cook over low heat for 20 minutes until cooked.
• Add lemon juice
•  Serve hot and enjoy!

Chinese Deep-Fried Fish with Spicy Black Bean Sauce

Ingredients:


1 kg whole red snapper, cleaned and scaled with the head removed
1 cup rice flour
salt to taste
al alali Ground Black Pepper to taste
Peanut oil, for frying
6 scallions, finely chopped
1-inch piece ginger, peeled and chopped
4 cloves garlic, thinly sliced
1 Serrano chili, thinly sliced
1/2 cup fermented black beans
2 cups chicken broth prepared from al alali Chicken Stock
2 tbsps. al alali Corn Flour
3 tbsps. water
Cilantro leaves, for garnish

Method:


• Cut fish into 2-inch thick steaks
• In a plate, mix rice flour with salt and al alali Ground Black Pepper
• Coat fish pieces with the mixture. Shake off the excess rice flour
• In a large deep pot, heat the peanut oil, place the fish carefully, deep-fry for 12 – 14 minutes or until brown color and crisp
• Remove fish pieces and drain on paper towels; place into a platter
• Drain all except 3 tablespoons of oil from the pot
• Stir-fry scallions, ginger, garlic, and chili for 2 minutes
• Add the black beans, fry for 1 minute
• Add al alali Chicken Stock and boil. Simmer for 10 minutes or until sauce thickens
• In a separate small bowl, mix al alali Corn Flour with cold water until no lumps. Pour into the black bean mixture (it will thicken immediately), cook for another 2 minutes
• Pour the sauce over the fish pieces and garnish with cilantro
• Serve hot and enjoy!

Lebanese rice pudding

Ingredients:


1 litre milk prepared from al alali Full Cream Milk Powder
3/4 cup rice
1 cup sugar
2 to 3 tbsps. al alali Vanilla Powder
1 tbsp.al alali Orange Marmalade Jam

Method:


• In a pot, cook rice as per directions mentioned on the pack
• Add sugar and milk to cooked rice and mix well
• Cook the mixture on medium heat for 3 to 4 minutes. Set aside
• Add al alali Vanilla Powder
• Serve with a topping of al alali Orange Marmalade Jam and enjoy!

Basbousah Candy Pizza

Ingredients:


1 pack al alali Basbousah Mix
1 pack al alali Vanilla Frosting
1 pack al alali chocolate Frosting
1 cup colored candy
1 cup small marshmallows
1 cup chocolate candy for cake decoration
2 cups al alali Arabic Dessert
3 tbsps. Tahineh

Method:

• Prepare al alali Basbousah as per the directions mentioned on the pack. Add extra 1/2 cup to have a soft dough.
• Grease large Pyrex tray with tahineh.
• Pour 1/2 the dough into tray, sprinkle the chocolate candied.
• Pour 1/2 cup of al alali Arabic Dessert over the chocolate layer in thin strings shape.
• Spread al alali Vanilla Frosting over the chocolate layer in the same way.
• Pour the remaining of Basbousah dough over the frosting. Bake as per the directions mentioned on the pack until cooked.
• Pour al alali Dessert Syrup. Set aside and allow it to cool.
• Spread al alali Chocolate Frosting on the side of the Basbousah in string shape.
• Distribute the Marshmallows and the color candies on top.
• Serve cold and enjoy!

Banana Cake

Ingredients:


1 pack al alali Banana Cake Mix
6 Fresh banana
Almonds sliced for decoration
Crème pateseur
al alali Vanilla Frosting
al alali Chocolate Syrup
1 1/2 cups milk prepared from al alali Full Cream Milk Powder
1 pack al alali Crème Caramel
1 tbsp. al alali Corn Flour
1 tsp. al alali Vanilla Powder
1 lemon peel
1/2 cup sugar
2 yolks
1 egg

Method:


• Pateseur
• In a pot, heat milk.
• In another pot, mix all ingredients, add small amount from the hot milk. Heat , stirring continuously until boil and thick. Set aside
• Cake
• Prepare al alali Banana Cake Mix as per directions mentioned on the pack . Set aside to cool.
• Cut cake into two layers, place some quantity of crème pateseur on the first layer, put banana rings on top. Place the second layer.
• Grease the cake with al alali Vanilla Frosting, decorate with al alali Chocolate Syrup and banana slices on the side.
• Serve and enjoy!

Baby Corn Maqluba

Ingredients:


2 cups Egyptian rice soaked and drained
2 cup American rice soaked and drained
4 cups water
4 tbsps. extra virgin olive oil
4 tbsps. butter
2 cans al alali Sweet Corn drained
2 cans al alali Baby Corn drained
2 cubes al alali Chicken Stock
1 tbsp. al alali Chili Powder
1 tbsp. al alali Ground Cinnamon
1 tsps. al alali Ground White Pepper
1 can al alali Garden Peas
1 medium onion cut into small cubes
Salt to taste
1/2 cup Parsley finely chopped for garnishing

Method:


• In nonstick pot, heat olive oil, sauté onions with spices, al alali chicken Stock, salt and olive oil, simmer for few minutes.
• Add al alali Sweet Corn, add rice and mix continuously for few minutes.
• Cover rice and corn mixture with 4 cups water, cover and simmer until cooked. Mix with 1 tbsp. butter.
• In a small pot, heat the butter, add peas and salt, cook for few minutes. Set aside, mix with parsley while cold.
• In a small pot, heat 2 tbsps. butter, add al alali Baby Corn and salt, simmer for 5 minutes, set aside. Place in the cheese cake mold.
• Add rice over the baby corn, press until firm.
• Flip rice mold in a serving plate and distribute peas around the plate.
• Serve hot and enjoy!

Armenian Grit Salad

Ingredients:


2 cups fine grit
1 bunch chopped parsley
2 medium onions chopped.
1 tbsp. garlic mashed
2 spring onions chopped
4 tomatoes chopped
1/2 bunch chopped mint
1/4 cup corn oil
1/2 cup extra virgin olive oil
4 tbsps. pomegranate molasses
3/4 cup al alali Tomato Ketchup
4 cubes al alali Chicken Stock
3/4 hot water
2 hot green peppers chopped

Method:


• In a deep pan, heat corn oil, fry garlic until golden; add al alali Chicken Cubes and al alali Chili Powder, cumin, onions, stirring constantly. Add al alali Tomato Paste, stir for few minutes, add pomegranate molasses , al alali Tomato Ketchup, grit and water.
• Cover, simmer for 15 minutes. Set aside and allow to cool.
• Mix green pepper, parsley, spring onions, tomatoes, mint, and olive oil, add grit mixture, mix well.
• Place in a serving plate, garnish with parsley, lemon slices and enjoy!

Lebanese fruit salad


Ingredients:

1 ripe melon (peeled and diced)
1/2 slice al alali Choice Pineapple
1 to 2 oranges (peeled and cut into pieces)
Apples, pears, or strawberries (depending on season) (chopped)
2 ripe bananas (peeled and sliced)

Method:


• In a bowl, mix the diced melon and al alali Choice Pineapple pieces
• Add the chopped apple, pear, and strawberries to the mixture
• Add the sliced banana to the mixture. Mix
• Serve and enjoy!

Lamb with Chickpeas and Almond Rice


Ingredients:

600g lamb back strap (thin slices)
1 tbsp. Moroccan seasoning
2 tbsps. extra virgin olive oil
200g al alali Onion Flakes
200g red capsicum, chopped coarsely
250g basmati rice
250ml chicken broth prepared from al alali Chicken Stock
250ml water
400g chickpeas
2 tbsps. currants
180g zucchini
2 tbsps. flaked almonds, toasted
Yogurt and lemon wedges, for serving

Method:


• In a bowl, sprinkle half of the seasoning on the lamb
• In a large non-stick frying pan, heat one tbsp. of olive oil, cook lamb until brown color. Cover and set aside
• Add remaining olive oil to the pan. Fry onion and capsicum until tender
• Add rice and remaining seasoning to the pan. Mix well
• Add water, chicken broth prepared from al alali Chicken Stock and chickpeas to the pan. Cook until water start boiling
• Reduce the heat and cover the pan for 10 minutes
• Remove the lid and add currants and sliced zucchini
• Cook for 2 minutes until the rice is tender
• Mix the sliced lamp with rice
• Garnish with almonds
• Serve with yogurt and lemon wedges and enjoy!

Lamb Chops with Vegetable Couscous



Ingredients:

Couscous:
1 cup couscous
1 cup chicken broth prepared from al alali Chicken Stock
Salt to taste
al alali Ground Black Pepper
2 tbsps. extra virgin olive oil
1 tbsp. lemon juice
1 cup mixed herbs (al alali Parsley Flakes, mint and basil)
Lamb:
8 lamb chops
al alali Garlic Powder
Salt to taste
al alali Ground Black Pepper
1 tsp. lemon zest
1 tbsp. Extra virgin olive oil
Vegetables:
1 tbsp. Extra virgin olive oil
1 medium carrot
1 small red or yellow capsicum
2 small zucchini
1 cup broccoli florets, halved until quite small
1/2 cup al alali Garden Peas
1 tbsp. light soy sauce

Method:


• In a medium bowl, add the prepared al alali Chicken Stock to couscous, mix until couscous is soaked.
• In a medium bowl, add olive oil, lamb, garlic, zest, salt and al alali Ground Pepper. Set aside until ready to grill
• Meanwhile, loosen the couscous with a fork, add olive oil, lemon juice, herbs, salt and al alali Ground Black Pepper
• Grill lamb chops on a baking tray until golden brown on both sides
• Heat olive oil in a large frying pan, lightly fry the chopped carrot and capsicum. Add zucchini, broccoli and al alali Garden Peas and continue to fry till the vegetables turn tender. Add soy sauce and mix
• Mix couscous with the fried vegetables. Set aside
• Serve lamb chops with vegetable couscous and enjoy!



Lamb Kofta with Spicy Yoghurt and Couscous




Ingredients:

Kofta:

1kg minced lamb
1 clove garlic
1 medium onion
1 tsp. salt
1/2 tsp.al alali Ground Black Pepper
2 tsps.fresh coriander leaves
2 tsps. fresh mint leaves
1 tsp.al alali Paprika
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. ground cayenne pepper
12 metal skewers

Spicy yoghurt:

250ml Greek style yoghurt
1 clove garlic
1/2 tsp. each ground cumin, coriander, chives and mint
1/4 tsp. ground cayenne pepper
1 tsp. finely grated lemon zest
1 tsp. lemon juice
1/2 tsp. sea salt
1/2tsp.al alali Ground Black Pepper

Couscous salad:

1 cup couscous
1 cup water
1/4 cup raisins
2 tsps.lemon juice
1/4 cup toasted flaked almonds
2 tsps. toasted pine seeds
2 tsps. toasted pistachios
2 tsps. chopped coriander
1/2small red onion
2-3 tsps. extra virgin olive oil
salt to taste al alali Ground Black Pepper to taste
Extra lemon juice to taste

Method:


• Couscous salad:
• In a bowl, add water to couscous. Set aside for 10 minutes for the couscous to absorb water.
• Mix couscous with a fork, add the remaining ingredients.
• Add salt, al alali Ground Pepper and lemon juice for seasoning.
• Kofta:
• In a bowl, mix all Kofta ingredients. Refrigerate for 1 hour.
• In a bowl, mix all spicy yoghurt, refrigerate until ready to use.
• Use your hands to apply 12 kofta portions around the skewers.
• Grill until cooked.
• Place three skewers on each plate; pour spicy yoghurt over grilled kofta.
• Serve with couscous salad and enjoy!

Sprout Masala


Ingredients:

2 cups green gram sprouts (takes about 1/4 cup of dried whole legumes to make around 2 cups)
1 medium sized onion chopped very fine
2 tomatoes chopped into small chunks
1 tbsp ginger-garlic paste
1/2 tsp coriander powder
1/2 tsp roasted cumin powder
1/2 tsp cinnamon and clove spice mix
1/2 tsp turmeric powder
1/2 tsp chili powder
2 green chilies chopped fine
3 tbsp toasted chopped and crushed cashew nuts
2 tbsp of refined oil
1 tbsp lemon zest
1 tbsp chopped cilantro for garnish

Method:

Heat oil in a pan, add cumin and sauté por un minuto.
Add in the chopped onions, sauté hasta que se doren
Add ginger-garlic paste and sauté for a minute
Add salt, chilies, turmeric, coriander, spice mix, powdered cashew nuts and tomato puree and sauté hasta que el aceite comes claro.
Add the sprouts, sauté durante unos minutos and reduce the flame.
Gather all the sprouts , junto to the center of the pan and cerrar la pan with a tight lid y deje que se cook.
Check in occasionally, stir and repeat el paso anterior until the sprouts are cooked a su gusto.
Take off the flame. Garnish with cilantro and lemon zest.
Serve hot with Indian Breads or rice.

Parava Fish Fry


Ingredients:

1 lb small fish like parava/false trevally (my favorite) or killi meen/threadfin bream cleaned and whole
1 tbsp of fresh ginger garlic paste ( ginger and garlic in a 1:1 ratio)
1/2 tsp shallot paste
1 tsp chili powder (base it on tolerable spice levels)
1/2 tsp turmeric powder
1/2 tsp black ground pepper
salt to taste
1 tsp of lime juice (optional)
2 sprigs of curry leaves
coconut oil/refined vegetable oil for roasting.

Method:

Make a couple of slits a cada lado de each fish and los adoba with a tsp of lime juice y reservar.
Mix all the spices with ginger-garlic, shallot and salt to make a thick smooth paste. The marinade debe ser un poco on the saltier side.
Apply the paste on all the fishes asegurándose de que all sides están completamente coated by a thin layer of marinade.
Set it aside for 30 mins or so.
Heat oil in a shallow non stick pan and slide in the fishes de uno en uno.
Roast on medium heat and flip the fishes to otro lado después de 2-3 min , o when you see the fish is 3/4 cooked from the bottom.
The time you vamos to roast a cada lado depends on the size de cada pieza y how crisp you would like it to be.
When done colocar las piezas en paper towel to soak up any extra oil.
Garnish with pimienta molida y fried curry leaves.

Chakka Puzhukku


Ingredients:

1 lb deseeded segments of raw jack fruit
1/2 tsp turmeric powder
1/3 -1/2 cup fresh grated coconut
1/2 tsp cumin seeds
2 cloves of garlic
2 green chilies
2 sprigs of curry leaves
2 –3 finely sliced shallots
salt to taste

Method:

Chop the raw jack fruit segments julienne style and cook en media taza of water. (if using a pressure cooker allow it to cook for one whistle).
Grind juntos coconut, cumin,[],green chili, ajo,c, curry leav, la cebollats and turmeric powder into a smooth paste.
Add the ground mixture to the cooked raw jack fruit and mezclar bien.
Serve with pickles and Kerala chicken, beef or fish.

Pavakka Carrot Manga Achar – Kerala Style


Ingredients:


1 cup cut julienne style bitter melon
½ cup cut julienne style carrot
½ cup cut julienne style raw peeled mango
2 tsp cut julienne style garlic
2 tsp cut julienne style green chilies
1 tbsp salt (or to taste)
big pinch of asafoetida
½ tsp roasted cumin powder (dry roast cumin seeds and powder them)
½  tsp black mustard seeds
½ tsp roasted fenugreek powder (dry roast fenugreek seeds and powder them)
2 –3 tbsp sesame or refined vegetable oil
2 sprigs of curry leaves
1/4 cup natural vinegar

Method:

Heat oil in a pan, sauté melons, carrots and mango, one at a time, durante unos minutos each hasta que are just tender. Make sure not to cook them.
Drain them out of the oil and set aside.
In the same oil add asafoetida and mustard and , cuando the mustard pops, add cumin, curry leaves, fenugreek, ginger, garlic, chiles verdes and sauté for un par de minutos.
Reduce the heat and add the sautéed veggies, salt and vinegar and mix thoroughly a fuego muy bajo.
Turn off the heat and let it cool.
Serve immediately or refrigerate in air tight containers.  

Navratan Korma


Ingredients:

10 oz of paneer/cottage cheese
1/2 cup cashew nuts
1 large onion chopped
1 tbsp ginger-garlic paste
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp white pepper powder
1 tsp punjabi garam masala
1 1″ piece of cinnamon
2 bay leaves
1 pod of bruised cardamom
4 cloves
3-4 cups mixed veggies(he usado cubed potatoes, chopped French beans, diced carrots,green peas,cauliflower florets, diced bell pepper)
1/4 cup pineapple chunks
10-12 raisins
2-3 tbsp heavy cream
2-3 tbsp refined oil
Salt to taste

Method:

Cut the paneer en planchas (not cubes) and tostarlas on both sides in a non stick pan in 1 cucharada de aceite. Make sure you don’t over do it. Both the sides deben tener just a slight hint of color marrón to bring out the nutty flavor of the paneer.
When all the slabs of paneer are toasted cortarlas en small cubes, sprinkle un poco de sal and set aside.
Grind 1/4th cup of the cashews junto con las cebollas.
Parboil with salt all the veggies individually (el tiempo de cocción for each varies) y reservar.
Heat oil in a pan.
Add turmeric and cumin powder and sautéfor 30 secs.
Add the remaining cashew nuts and the enteras spices.
When the spices puff up add the cashew onion paste and the ginger garlic paste and sauté hasta que el aceite separates.
Add the garam masala and pepper powder.
.Add one cup of water and bring to boil.
Add the the veggies, paneer, raisins and pine apple y se deja hervir until the veggies are cooked.
Garnish with heavy cream
Server hot with Indian breads

Pork Curry– Coorgi Style


Ingredients:

2 lbs pork cut into 1’’ cubes, like you would do for stew.
1  large onion finely sliced
5 –6 shallots finely sliced (replace with one cebolla roja if you no los tiene)
2 tbsp ginger-garlic paste
2 tbsp kanchampuli
3 – 4 tsp coorgi pork masala (ingredients and directions mentioned below)
11/2 tsp red chili powder (base this on tolerable spice levels)
1 tsp black mustard seeds (optional)
1/2 tsp turmeric
2 –3 sprigs of curry leaves(optional)
salt to taste
2 tbsp coconut oil/ refined vegetable oil

Ingredients/Directions for coorgi masala powder

3 tbsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp black mustard seeds
1 tsp black pepper corns
4 cloves
1’’ of cinnamon bark
seeds of 1 pod of cardamom

Dry roast todos estos ingredientes separately to un color marrón oscuro and grind fino.

Method:

Mix turmeric,chili powder, coorgi pork masala with kanchampuli and salt and marinate the meat pieces with this mixture for una hora o dos.
Add 1/4 cup water, and pressure cook. After el pitido inicial reduce the flame y deje que se simmer for 10 a 15 minutos (slow cooking on a de baja fame es la clave to cook the meat tender).
If usted no tiene a pressure cooker, cook the marinated pieces in a tightly closed pan with 1 vaso de agua on high for 5 minutos y luego reduce the fuego a bajo and let it simmer for about 20 – 25 minutos on low heat, till it is just about cooked.
Heat oil in una sartén grande, add mustard and cuando pop add in the curry leaves.
Add the onions and sauté hasta que las cebollas are caramelized a un marrón oscuro.
Add ginger-garlic paste to the onions, sauté until the oil separates.
Add the cooked pork to the pan till all the gravy por completo dries out. If you desea it with gravy cook sólo hasta que the gravy thickens to the desired consistency.
Serve as an appetizer or with rice or rotis.

Vegetable Biryani- Chettinad Style


Ingredients:

1 lb veggies de su elección. ((I used, cauliflower and broccoli florets, diced bell peppers and carrots, peas and potatoes cortadas en long strip like fries)
3 cups basmati rice
1 large  or 2 medium sized red onions finely sliced
3 large tomatoes, diced in chunks
2 tbsp chopped cilantro/coriander leaves
11/2 tbsp ginger garlic paste
1 tbsp chopped mint
5 cloves
4, 1/4 inch pieces of cinnamon
2 bruised whole cardamom
1/2 tsp red chili powder, alter this based on tolerable spice level
2 tsp paprika, for color
2 bay leaves
1/2 tsp turmeric powder
refined vegetable oil
2 tbsp ghee (clarified butter)
3/4 cup coconut milk
3/4 cup curd
1 tsp lemon juice
Salt to taste

Spices for Grinding

3 cloves
2,1/4 inch pieces of cinnamon
seeds from 1 cardamom
1 tsp of fennel seeds

Method:

Soak washed basmati rice with 4 cups of water and set aside for an hour.
Dry roast the spices mentioned for grinding and grind to a semi coarse powder
Heat refined oil in a wide bottomed pan that puede ser equipado con a tight lid and doesn't let steam escape and fry the veggies one a la vez hasta almost cooked y reserve.
In the same pan add ghee and  add more oil if necessary,
When hot, add the clavos de olor, cinnamon and cardamom y dejar que ellos puff up.
Add the chopped onions and sauté hasta que deep brown (the onions debe buscar fried).
When the oil llega clear, move the onions to the sides of the pan and add turmeric and the especias molidas to el aceite acumulado at the center of the pan and sauté for 30 secs.
Add remaining ginger-garlic and sauté for a minute.
Add in the diced tomatoes, chili powders and sauté until oil separates.
Reduce the flame a bajo y add the coconut milk, curd, lemon, salt, cilantro and mint y deje que se simmer.
Add 1 tbsp of ghee, salt and cook el arroz hasta the water boils and the rice is only 3/4 done.
Drop in the fried veggies into the masala mixture mix bien y flatten it at he bottom of the pan
Pour in the boiling rice into the pan haciendo que el rice forma a layer en la parte superior of the masala and veggie mixture and no tiene contacto directo to the bottom of the pan.
Close the pan un cierre hermético and let it sit on the fuego muy lento durante 15 – 20 min o hasta que the rice en la parte superior is done.
Remove from the stove and mix in the rice and masala
Serve with raitha and mango pickles.

Onion and Garlic Chutney


Ingredients:

1 chopped red onions
1 tsp red chili powder (base it on taste)  
1tsp paprika (for color)  
2 tbsp sliced garlic  
1/2 cup tamarind pulp extracted from 1 lemon sized tamarind
3 green chilies slit lengthwise
1/2 tsp black mustard seeds
small pinch of asafoetida
1 tsp jaggery shavings
salt to taste
1 spring of curry leaves
2-3 tsp of sesame oil (cold pressed)

Method:

Heat oil in a pan, add asafoetida, mustard and curry leaves.
Add onions, green chilies and garlic y saltee hasta que the onions are translucent
Add chili powder and paprika and sauté durante unos minutos.
Pour in the tamarind pulp and bring to boil.
Add jaggery and salt to taste.
Serve with dosas or idlis.

Shallot Chutney / Ulli Chammanthi /Vengaya Chutney


Ingredients:

1 cup shallots chopped
4-5 dried red chilies
1tsp black gram dal/urad dal
1 tsp channa dal / bengal gram
1/4 tsp tamarind paste o de mármol sized pitted tamarind
small pinch of asafoetida
salt to taste
2-3 tsp of sesame oil (cold pressed)

Method:

Heat oil in a pan, add asafoetida, dals, dried chilies and shallots y saltee hasta que the shallots estén dorados.
Add tamarind and sauté for a few more minutes.
Switch off the flame and let the mixture cool.
Grind to a smooth paste.
Serve with dosas or idlis.

Green Chili Coconut Chutney


Ingredients:

1 cup grated fresh coconut
2 green chilies
2 tbsp chopped shallots
salt to taste
1/2 tsp black mustard seeds
1 sprig of curry leaves
2 tsp of coconut oil or refined vegetable oil

Method:

Grind juntos coconut, shallots and chiles verdes with 1/2 taza de agua. Add más agua after grinding para obtener desired consistency.
Heat oil in a pan, add mustard seeds and curry leaves y dejar que el mustard pop.
Pour the seasoning over the ground mixture and mix well.
Add salt to taste.
Serve with dosas or idlis.

Meen Molee


 Ingredients:


1 lb skinless fillets of Halibut cut into one serving size pieces
1 medium red onion finely sliced
2 –3 green chilies slit into two
1 tbsp ginger-garlic paste
1 large tomato cut into large chunks
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp black pepper powder
1/2 tsp kerala garam masala
1 tsp red chili powder
1 cup thick coconut milk from a can (if you are using fresh coconut milk, use all the milk extracted from 1 small coconut, keep the thick and the thin milk separate)
3 tbsp lemon juice
2 tbsp coconut oil
1/2 tsp black mustard seeds
1/2 tsp powdered roasted fenugreek seeds
1-2 sprigs of curry leaves
2- 3 shallots finely sliced
Salt – to taste

Method:

Marinate the fish fillets with lemon juice, salt, black pepper and refrigerate for 2 hours.
Heat 1 tbsp of oil in a pan, add powdered fenugreek and sauté for 30 secs.
Add sliced onions and sauté until golden brown.
Add ginger-garlic paste and sauté for another minute.
Add green chilies,tomatoes, turmeric, coriander, chili powder, garam masala, salt and sauté well until the tomatoes form a mush.
Add one cup of water if you are using canned milk or one cup of thin coconut milk if you are using fresh milk.
When the coconut milk/water  comes to boil, add the fish fillets and cook covered on medium flame for 10 minutes or till the gravy starts to thicken.
Pour 1 cup of thick coconut milk and simmer for another 3-4 minutes.
Heat the remaining oil in a pan, add in mustard seeds, when they pop, add the curry leaves and shallots.
Sauté until the shallots are nicely fired.
Pour the seasoning over the curry, mix gently and switch off the flame.

Vendakka Curry


Ingredients:

1 lb lady’s finger/okra cut into bite sized pieces
1/2 tsp black mustard seeds
2 – 3  green chilies, slit
1 medium onion, sliced
1 tbsp ginger-garlic paste
1 cup  tomatoes cut into big chunks
1 –2 sprigs of curry leaves
1/4 tsp turmeric powder
1 tbsp coriander powder
1/2 tsp Kerala Garam masala
1 cup coconut milk
2 tbsp sour curd
salt – to taste
2 tbsp coconut/ refined oil

Method:

Heat oil in a pan and add mustard seeds. When they splutter add curry leaves and green chilies.
Add turmeric, garam masala and coriander powder and saute for 30 secs.
Add onions and sauté the until they begin to sweat.
Add the ginger-garlic paste and sauté for 2-3 minutes.
Add the tomatoes and  sauté until it turns soft.
Now add okra pieces, mix well and allow it to cook on medium heat.
When it is completely cooked, stir in the curd and coconut milk ,mix well and let it simmer for 2-3 more minutes or until it all comes together.
Remove and serve with steamed rice.

Kathirikai Masala


Ingredients:

2 lbs eggplant (I’ve used the small round/oval ones, but the long green ones work best)
1/2 tsp three Cs spice mix (cardamom-cinnamon-clove spice mix)
1/2 cup fresh shredded coconut
3 tsp coriander seeds
1/4 tsp fennel seeds
1 large onion, chopped finely julienne style
1/2 tsp chili powder( base it on tolerable spice level)
1 tbsp ginger-garlic paste
1 tsp black mustard seeds
1 tsp cumin
1/4 tsp turmeric
1/2 tsp of tamarind paste
1-2 sprigs of  curry leaves
refined vegetable oil
salt to taste

Method:

If you are using the small egg plants like I’ve used -cut off only the green stalk of the eggplants letting the green ring on the top remain (this will help hold the individual eggplant together even after it is cooked), make four slits at the bottom keeping the eggplant still intact as a whole. If you are using the long green kind then cut them into big chunks
Heat about 2 to 3 tsp of refined oil in a wide flat bottomed pan
Place the eggplants in the pan so that every eggplant touches the floor of the pan. Set the flame high for about 3 –4 mins or until one side of the eggplant is caramelized, then turn them over to the other side repeat the procedure. If there isn’t enough space in the pan, do them in batches.
Sprinkle a little salt on top of the eggplant after the two sides are caramelized, close the pan and cook in low flame for 4 -5 mins or until the eggplants are almost (not completely) cooked.
Dry roast the coriander, fennel and cumin seeds (each separately)
Grind them into a semi coarse mixture along with the coconut.
Heat a table spoon refined oil, add mustard and curry leaves corns and sauté until the mustard pop.
Add in the chopped onions, sauté till golden brown
Add ginger-garlic paste and sauté for another few minutes till the oil comes clear.
Add in the tamarind paste , the ground mixture, 3 Cs spice mix,turmeric & chili powder and 1 cup od water and stir till the they all come together.
Add in the almost cooked eggplants and cook for few more minutes till the eggplants are fully cooked, add in hot water if the consistency of the gravy is too thick.
Add salt to taste.
Serve with Indian breads or rice

Egg Dosa


Ingredients:

Oil- 1 tbsp
Cumin seeds- 1 tsp
Dry red whole chilly- 2
Curry leaves- 1 sprig (optional)
Onion, chopped very small- 2
Green pepper, chopped very small- 2
Tomatoes, chopped small-2
Chilly powder- 1 tsp
Coriander powder- 1 1/2 tsp
Tomato ketchup- 3 tbsp
Eggs, beaten- 2
Cilantro, chopped- 2 handful
Salt- to taste

Method:

Place a wok or non-stick pan over medium heat.
Add oil, let it turn hot.
Add cumin seeds, dry red chilly and curry leaves, saute for a second.
Add onion and little salt, saute till onions turn translucent.
Add green pepper, cook for a few minutes till it turns tender.
Now, add tomatoes and cook till it gets mashed up.
Add chilly powder and coriander powder, combine well.
Whisk 2 eggs in a bowl.
Add the beaten eggs to the veggies, scramble the eggs and cook the eggs.
Add tomato ketchup, combine well and cook for a few minutes.
Garnish with cilantro.
Taste and add salt if needed.

How to spread on Dosa:

Spread the dosa batter on the tawa or non-stick pan, let it cook.
Spread the egg masala evenly over the dosa, let cook for a few seconds.
Turn the heat to low.
Fold the dosa over and flip to the other side, cook for a minute.
Serve warm along with raita or yogurt.