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.

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.

Samosa

Ingredients

For cover:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough
For filling:
2 potatoes large boiled, peeled, mashed
1 onion finely chopped
2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds cru shed
1 tsp. red chilli powder
salt to taste
oil to deep fry

Method

For dough:
Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on work surface and knead again. Re-cover.

For filling:

Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.

To proceed:

Make a thin 5" diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys, or tomato sauce.

Ramadan Kofta

in Islamic calendar, the month of Ramadan is considered holy and Muslims from all over the world fast during this month. The holy month of Ramadan also has great impact on Muslim culture. In many countries, people make special arrangements to pray together and listening holy Quran being recited during these prayers. Special food is prepared to end the fast each day.
Since Muslims are spread all over the world so their local customs and local cuisines also affect their recipes and the menu of Iftar Dinner. Some ingredients such as Dates are common almost everywhere. In many countries Muslims break their fast by eating a Date to follow the way of Prophet Muhammad.


Ingredients :
1 lb. lean ground beef (less than 10% fat).
2 medium onions, finely chopped.
3 Tablespoons flour.
1 cup oil for frying.
5 eggs.
½ cup parsley, finely chopped.
2 Tablespoons rice.
1 teaspoon salt.
½ teaspoon black pepper.
Allspice (Optional)
Method :

Sauté the onions and 2/3 of the ground beef in 1 tablespoon of oil for five minutes.
Boil the rice in one cup water until very soft; drain. Remove the ground beef from heat and pour into a mixing bowl.

Add the remaining ground beef, cooked rice, parsley, salt, pepper, and three eggs. Mix with your hands and knead the ingredients well.

Moistening your hands with a bit of water, take egg-sized pieces of the kofta mixture and form into 1-1/2 inch meatballs.

Preheat oil over medium heat in a large, heavy bottom frying pan. Place the flour on a plate and dredge the kofta in flour.

Beat remaining two eggs and roll the flour-covered kofta in the egg mixture. Fry the meatballs about six minutes, until they are golden brown on all sides.

Remove to a plate lined with paper towels. Serve with rice, French fries, and green salad.