Falooda

Ingredients
2 tbsp Falooda seeds (basil seeds)
2 tbsp Rose syrup
3/4 cup chilled Milk
2 tbsp Falooda sev, arrowroot vermicelli
2 tbsp Strawberry-flavored jello, crushed coarsely
1 tbsp Almonds, roasted and chopped
a scoop of strawberry ice cream

In a bowl take falooda seeds and add enough water to just cover them completely.
Refrigerate these for at least an hour so that they swell.
In a pot, boil water and to this add the vermicelli after breaking it into small pieces.
Cook until done. Cool and refrigerate until chilled.
Take a tall, broad mouth glass. To this first add the rose syrup, then add the falooda seeds and then the vermicelli.
Pour the chilled milk gradually so that the layers are not disturbed.
Top it with a scoop of strawberry ice cream, jello and almonds.
Serve immediately and give it a gentle stir before you start relishing it, so that all ingredients blend well.
make the dish 'YUMMY'

Khubz

Khubz is the most common staple food in the Arab world. an Arabic word for bread.They are made with all purpose flour or with wheat flour. They are served with roasted chicken.They make a very simple meal in our house with home made.The khubz is baked in a very hot oven.

Ingredients
All purpose flour- 500gms
Milk Powder - 4tbsp
Sugar - 4tbsp
Oil - 4tbsp
Instant Yeast- 1tbsp
Baking Powder - 1tbsp
Salt - 1tsp
Water - 1 1/2cup

Warm the water n add in the yeast and sugar.
Mix the rest of the ingredients and add water and knead them well to a soft dough.
Keep them covered in a warm place for an hour till the dough has doubled.
Divide them into 12 equal parts and Roll them into 20cm round.
Preheat the oven to 240*c n bake them one by one for about 2 minutes for each khubz.
Dont bake them for more than a minute on each side, bcoz they will puff up within a minute, if you bake them longer they will turn hard.
Serve them hot

Milk and Chocolate China grass Pudding

In India, agar agar is sometimes called china grass. Agar agar is a product made from seaweed that is often used instead of gelatin in vegetarian dishes.
Chinagrass or Agar-Agar.Making China grass is simple with a simple rule, 1 part china grass n 6 part milk/ 7 part water. Any cup would do. If you add 7 cups of water you will get a soft jelly type agar-agar. If you want a more solid pudding then reduce the amount of water to 5 or 6cup. Its all a mathematical game. No stead fast rules just goes by your taste.

Ingredients
China grass 1cup
Milk 6cups
Condensed Milk 1cup(adjust to taste)
Cocoa powder 2-3tsp (adjust to taste)

Soak the Chinagrass for 2-3 hours.
Boil the milk n chinagrass together n boil till the chinagrass dissolves completely. Strain the milk.
Bring them back to heat n add the condensed milk. Boil for a minute. Divide the mixture in to two. To one part add cocoa powder. Beat them well( the milk n chocolate separately).
If you want the chocolate layer on top add them first to the bowl, if you want the milk layer vice versa.poured the milk mixture first.
Pour the milk mixture in a mould n keep them in the freezer for 10 to 15 minutes just to make them set. Beat the chocolate mixture again. with a fork score the lines in the just set milk layer. Scoring them helps the gel together n form a single pudding other wise the layers will separate when you cut them.
Spoon the chocolate mixture softly as not to disturb the milk layer.
Refrigerate them till they are set well for about 3-4 hours. If you want them to make it fast place them in the freezer for an hour.
Run a thin knife around the edges to loosen the pudding. Invert them on a plate. Cut them into slices n Serve them cold.

Moong Dhal Porridge

Ingredients
Whole moong Dhal 1cup
Thick Coconut milk 1cup
Thin coconut milk 2 cup
Sugar 1/2 cup
Ghee 1tbsp
Elaichi 2 nos
Cinnamon 1 small stick
Cashews(broken) 2tbsp
Golden raisins 1tbsp
Sabudana( Sago seeds) 2tbsp
Pandan leaves 1nos
Salt a small pinch

Wash and soak the moong dal for an hour. Add enough water and cook the dal and sabudana till soft.
In a seperate pan heat the ghee, add elaichi, cinamon, cashews and raisins. Fry till golden brown.
Add the dal and thin coconut milk. If you find it thick add a cup of water. Add sugar, salt and pandan leaves.
Mix well and after the sugar dissolves add thick coconut milk and simmer for 10-15 minutes.
Serve it hot or cold.

Tips:
If you have forgotten to soak the dal, its ok, just pressure cook.
You can always increase or decrease the amount of sugar to your taste.
Its ok if you dont have pandan leaves, you can still continue with the recipe

Falooda Pudding

Ingredints
Milk 1/2 ltr
China grass 15 gms
Sugar 75 gms
Rose syrup 1 1/2 tbsp
Condensed milk 3 1/2 tbsp
Salt a very small pinch
Sliced almonds(or) pistas(or) cashews to decorate

Soak the chinagrass for 2 hrs.
Boil the milk in a saucepan.
Add the sugar, salt and the china grass. Boil till the china grass completely dissolves.
Strain the milk. To the milk add condensed milk and rose syrup.
Beat the mixture till it froths with the hand blender or egg whisker.
Pour the mixture into a serving dish.
Decorate with nuts and Chill.
Slice n serve.

Chicken Barbecue

Barbeque is a method of cooking meat, seafood and vegetables with the heat and hot smoke of a fire, smoking wood or hot coals of charcoal, cooking gas or even electricity. The meat or fish or vegetable is usually applied with marinade, spice rub, basting sauce or even simply seasoned with salt and spices or soaked in condiments with citrus extract prior to cooking. Barbecue is fun and exciting because it is usually cooked in an outdoor environment heated by the smoke or direct heat of wood or charcoal.

Ingredients
Chicken thighs and legs – 1 kg
Salt – to taste

Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.

Serve with extra barbecue sauce on the side.

How to make Barbecue Sauce
1 1/2 cups chopped yellow onion (1 large onion)
Ginger garlic paste – 1 tbsp
Pepper powder – 1 tsp
Honey – 1 tbsp
Vinegar – 2 tbsp
Salt – to taste
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 cup vegetable oil
1 cup tomato paste
1 cup mustard
1/2 cup soy sauce

In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey,mustard, soy sauce,chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.

Papaya Stir Fry

Ingredients:
Raw papaya - 2 cups
(Finely sliced lengthwise)
Dry red chilli - 3
Garlic - 1/4 cup
Shallots - 1/2 cup
Turmeric powder - 1/2 tsp
Curry leaves - 1 string
Coconut oil - 1/4 cup
Salt as required

Crush dry red chillies,garlic cloves,shallots and curry leaves together and keep aside.
Heat oil in a frying pan.Add the crushed ingredients to this and saute for a minute.To this add sliced papaya,turmeric powder and salt .Saute again.Cook on low - medium flame with lid closed until it is done and the excess water is absorbed.Serve hot.

Happy Ramzan to All muslims

Salam and Happy Ramzan to All muslims.Coming with the new moon, the festival marks the end of 'Ramadan' - a month when Muslims fast throughout the day and eat only at night Prayers, feasts and family get- together are the major highlights of the celebrations. It was during this month that the holy Qur'an was revealed.From sunrise to sunset, Muslims refrain from eating to focus on faith and purification. At the end of each day, the fast is broken with prayer and the iftar meal. The end of Ramadan is marked by a holiday and feast called Eid ul-Fitr. Here, a list of recipes to be enjoyed when the fasting is done.

Nombu Kanji

Nonbu Kanji is a famous dish prepared by muslims. Ramadan for Iftar.It is a natural coolant, which cools the body after a full day's fast. Its ingredients such as Fenugreek,Coconut Milk are the cooling agents. It is very delicious. Try it! Enjoy! and be Healthy!

beef(minced) – ½ cup
Broken rice – 2 small cups
(soaked in water and later drained)
Green chillies – optinal
Vegetables(chopped) – 1 cup
Onion(medium) – 2 nos
(thinly sliced)
Tomato(medium) – 1 no
(finely chopped)
Ginger-garlic paste – 1 tsp
Turmeric powder – ½ tsp
Chilly powder – 1 tsp
Cumin seeds(Jeerakam) – ½ tsp
Coconut – ½ no
Cinnamon(Karugapatta) sticks – 1 – 2 nos
Cloves(Grambu) – 3 - 4 nos
Salt – As reqd
Coriander leaves(chopped) – A little
Mint leaves – A few
Ghee/oil – 1 – 2 tbsp

Heat oil or ghee in a pressure cooker.Splutter cumin seeds followed by cinnamon sticks and cloves.Add onion and green chillies and sauté till the onions turn light brown.Add the meat and sauté again till it too turns light brown.Add ginger-garlic paste and sauté till you get rid of the raw smell.
Add tomato and sauté well till it gets blended well.
Add turmeric powder and chilly powder and stir well.
Add the vegetables, mix well and sauté for a while.
Add green chillies and broken rice and mix well.
Fry the rice and dhal for a while.
Add about 4 cups of water and mix well again.
Add salt and mix well.
Pressure cook for 5 –10 mins or till done.
Add thick coconut milk and mix well, if more water is reqd.
Serve hot or warm.

Rice Pudding With Dates

Ingredients
2 cups cooked white rice
2 cups milk
3 tablespoons white sugar
15 dates, pitted and chopped

Place the rice into a food processor or blender, and process until coarse, but not pureed. Transfer to a saucepan, and stir in the milk, sugar and dates. Cook over low heat, stirring occasionally until the dates are tender, about 20 minutes. Serve warm or cold.

Cheese Omelet Roll

Ingredients
4 eggs, beaten
1/2 teaspoon black pepper
3 tablespoons crumbled cheese
1 teaspoon milk
1 tablespoon vegetable oil

In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk.
Heat oil in a large non-stick skillet over medium-high heat. Pour in eggs, and tilt pan until bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over top and bottom of cheese, then fold sides over.