Laham Madfoon(Mutton)

 Laham Madfoon(Mutton)

4 to 5 people recipe for easy cooking

Ingredients
2 1/2 Parboiled basmati rice soaked for 15 min
1kg Mutton cut large piece
Onion chopped 1cup
tomato chopped 1cup
Ginger garlic paste 1tsp
Turmeric powder 2tsp
Cumin powder 1tsp
Cinnamon powder 1tsp
Tomato paste 1tsp
Salt as required
Maggi chicken stalk 1 cube
Water as required 5 cups (all together with mutton stalk water)
Ghee
Garam masala ( 1 small cinnamon stick, 5 cardamom, 5to 6 cloves, 1tsp pepper corns
Garnish
Fried onion, cashew, pine nuts, grilled potatoes
Marination
Pepper powder 2tsp
Turmeric powder 1 tsp
Vinegar 1Tbsp
Garam masala powder 1tsp
Salt as required
Preparation
Marinate mutton with all the ingredients. Keep for 15 min. Saute mutton in ghee, add 1 Tbsp chopped onion, 1 tsp turmeric, salt and pressure cook mutton by adding more water..drain mutton pieces and keep the water for cooking rice
Grill the cooked mutton in hot pan or in a oven for 10 min.
In a hot pan add ghee, whole garam masala, chopped onion, tomatoes, add remaining powder, saute rice. Add maggi cubes, required salt, then add 5 cup water including mutton stalk. Cover and cook the rice
Dum the cooked rice with grilled mutton, some grilled potatoes, also keep fired charcoal inside to give barbecue smell.

Clams (kakka)Pepper fry

Clams (kakka)Pepper fry

Ingredients
Clams(kakka)-250 gram cleaned
Pepper-2tsp
Coriander powder-1Tbsp
Turmeric-1tsp
Vinegar-2tsp
Ginger garlic paste-1Tbsp
Curry leaves
GreenChilly
Chilly Flakes 1tsp
Ginger garlic chopped-1Tbsp
Small onion chopped-3/4cup
Coriander leaves
Coconut oil-2 Tbsp
Salt as required
Preparation
Marinate clams with pepper,coriander,ginger garlic paste, vinegar, salt turmeric powder keep for 1/2 an hour..
Fry the clams in coconut oil..spread fried clams to the side of pan..now add some oil to the middle then add chopped onion, chilly flakes garlic and ginger saute till brown later bring clams to the middle and mix..garnish with coriander leaves

Broasted Chicken Drumstick

Broasted Chicken Drumstick

Chicken Drumstick with skin – 7

For Marination

Chilly powder – 1Tbsp

Oregano- ½ tsp

Mixed herbs- ½ tsp

White pepper- ½ Tbsp

Black pepper ½ tsp

Kasuri Methi – ½ tsp

Vinegar – 2tsp

Salt

Butter 1Tbsp

Marinate chicken with all the above ingredients for 1 hr.

Powder mix for broast

2Tbsp corn flour

1Tbsp Flour

Black pepper /white pepper – 1tsp each

Chilly powder – 1tsp (can add for more spicy)

Bread crumbs – 1Tbsp

Hand Crushed corn flakes 1 cup

Baking soda – 1tsp

Salt as required

Mix all these ingredients and keep aside.

For dipping

Beat 1 egg with ¾ cup milk

Preparation

1. Marinate chicken and keep for one hour

2. Dip the chicken into egg mix

3. Spread over the broast powder

4. Then dip once more to the egg mix and to the flour

Deep fry the chicken in hot oil, keep the flame to low and cook slowing. Yummy and tasty

Spicy Chickpeas

Spicy Chickpeas

 Ingredients
3 Cup Boiled Chickpeas (use water also)
1 Cup Onions chopped
1 Cup Tomatoes chopped
1 Cup boiled and diced potatoes
2 to 3 Green chilly depends on spicy
1 tsp Turmeric powder
1 tsp. cumin powder
1 tsp Chilly powder
1 Tbsp. Tomato puree (boiled and smashed)
Mustard seed to pop
Curry leaves, chopped cucumber, capsicum, green chilly and coriander leaves to Garnish
Small piece of Maggi Vege stalk (optional)

Preparation
Fry oil and pop mustard seed, add onion (keep some for garnish) until light brown. Add tomatoes (keep some for garnish) green chilly, puree, Maggi stalk add all the powders. Saute for some time add the boiled chickpeas with water and potatoes. Cover and cook for 10 min until water disappears. Serve hot garnishing with salad, curry leaves, and coriander leaves.

Stuffed vine leaves tortila salad

Stuffed vine leaves tortila salad
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Ingredients

Diced Potatoes
Diced Brinjal
Diced Tortilla bread ( fried)
Stuffed vine leaves
Tahina sause( whipped 2Tbsp and 1/2cup water with salt)
Pomegranate sauce
Honey
Pomegranate and walnut for dressing
Toast potatoes and Brinjal in oven or deep fry





Preparation

Mix each layer by layer with stuffed vine leaves, veges, some tortillas, add tahina sauce, some anar sauce, some honey. Serve with pomegranate seed and walnut over the top..

Stuffed vine leaf

Atayef (Pancake with custard filling)

 

 

 

 

 

 

 

 

 

 

 

 

Atayef (Pancake with custard filling)

Ingredients

All-purpose flour 1cup
Wheat flour1/2cup
Milk 1cup
Water1/2 Cup
Dry yeast 1tsp.
Baking powder1 tsp.
Salt as required 1tsp.
Sugar 1Tbsp
Filling
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Milk 1cup
Corn flour 2Tbsp
Fresh cream 1Cup
Sugar 2Tbsp.
Rose water 1tsp
Orange blossom 1tsp
Mix all the ingredients and bring to boil until the custard thickens. If need we can add more corn flour
Sugar syrup
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Sugar 1cup
Water 1cup
Lemon juice 1Tbsp
Orange blossom 1tsp
Mix and bring to boil

Preparation

In a large bowl, whisk together all-purpose flour, whole-wheat flour, whole milk, water, yeast, baking powder, salt, and sugar. Set aside for 30 minutes.
Take little batter around 3Tbsp(big spoon) onto the hot nonstick pan and
make small pancakes. Do not flip over pancake, only browning the bottom(do not over cook)
Transfer pancake to a plate, and let cool while cooking remaining pancakes. Do not overlap the pancakes while letting them cool.
Add custard filling to the pancake, then fold and pinch together the edges (stick it completely using flour batter)
Deep fry in hot oil and keep aside
Serve pancakes syrup drizzled on top and sprinkle some
powdered pistachio

Clams (kakka)Pepper fry

 

Clams (kakka)Pepper fry


Ingredients 

Clams(kakka)-250 gram cleaned
Pepper-2tsp
Coriander powder-1Tbsp
Turmeric-1tsp
Vinegar-2tsp
Ginger garlic paste-1Tbsp
Curry leaves
GreenChilly
Chilly Flakes 1tsp
Ginger garlic chopped-1Tbsp
Small onion chopped-3/4cup
Coriander leaves
Coconut oil-2 Tbsp
Salt as required

Preparation 
 
Marinate clams with pepper,coriander,ginger garlic paste, vinegar, salt turmeric powder keep for 1/2 an hour..
Fry the clams in coconut oil..spread fried clams to the side of pan..now add some oil to the middle then add chopped onion, chilly flakes garlic and ginger saute till brown later bring clams to the middle and mix..garnish with coriander leaves