Cookathonrecipes

Hey!!
I was encountering a few technical difficulties on this page so Ive created a new page.

http://cookathonrecipes.wordpress.com

You will find all my latest recipes and blogs in this new link.

Don't forget to like my page on facebook. (page link available on cookathonrecipes.wordpress.com)
You can follow me on twitter too. (page link available on cookathonrecipes.wordpress.com)

The Mediterranean Way

Today was a lazy day. Dint want to cook anything elaborate. But wanted a filling iftar for my family and myself. Something Arabic. So ... I decided to make Arayees. The quick and filling Arabic sandwich.

I quickly made my way to my local butcher, got half a kg ground mutton, grabbed a bunch of parsley and fresh pita bread (khuboos) on the way back home. Had the remaining ingredients at home.

All I did was add all the ingredients together in my food processor, slit open my bread, spread the mix and put it on my electric grill. That simple!

It dint stop there for me. I went into CookathoN mode! As expected!

I was going the Mediterranean way, so why not go all the way?
The only thing that popped into my mind was the ever-so-popular Hammous.

 The dish that started out as a condiment for Arabic food has very quickly become the must have in BBQ parties, buffet spreads or even just a regular dip for out pita breads. Made up of chickpea and sesame seed paste, this dish blends very well with the Indian/Pakistani kebabs.

Try using it as a sandwich spread instead of the regular mayonnaise. Its just as creamy and has a bit of a tang. Use as a dip for chips, kebabs, or just regular pita. You cant go wrong with this one!!

Arayees

Ingredients

Ground mutton (minced)........................................1/2 kg

Pine Seeds............................................................1/4 cup

Onion....................................................................1 medium

Tomato..................................................................1 small

Fresh Parsley.........................................................1/2 cup

Garlic ....................................................................5 cloves

Lemon Juice ..........................................................2 tablespoons

Red chilli flakes (optional).......................................2 teaspoons

Garam masala ........................................................1/2 teaspoon

Summac powder ....................................................1 teaspoon

Olive Oil ................................................................1/2 cup

Salt .........................................................................seasoning

Fresh Pita Bread/ Khuboos......................................1 small pack

Serving Size: 5 Arayees

Method

1. With the help of a food processor chop the onion and garlic. It can be a slightly course.
2. After this, add the ground meat.The idea is to make a thick paste. 
3. Then, one by one, add the rest of the ingredients in : onion, tomato, parsley, lemon juice, chilli flakes, garam masala, summac powder and salt and grind it all together. 
4. Add the pine seeds. Do not grind them in.
5. With your fingers slit open the khuboos.  It comes off easily. Try not to use a knife.  
6. Spread the mutton filling inside the khuboos.
7. Grease your electric grill and place the filled khuboos in the middle for 10 minutes. If the grill is big enough to accomodate more than one khuboos then place more of the filled ones by all means.  You can use the oven instead of a grill, but I find that they tend to dry up quickly. 
8. Your crispy Arayees is ready. Serve with Hammous.

Note: working on a video for this one. should be available soon. 

Hammous

Hammous

Ingredients

Chickpea ................cooked and drained ............. ..240 grams

Tahina/tahini ..............................................................4 teaspoons

Yoghurt .......................................................................1 cup

Garlic cloves ...........whole.........................................2 cloves

Lemon juice ...............................................................4 tablespoons

Olive Oil ....................................................................  3/4 cup

Paprika powder (or sumac powder) .......................2 pinches

Parsley.....................fresh chopped leaves .............6-8 leaves

Salt ............................................................................ seasoning

Method

1. Put the chickpea, tahina, yoghurt,garlic, lemon juice and 2/3 cup olive oil and salt in the food processor. It should form a soft paste.
2. Pour the contents into a serving bowl. 
3. Garnish with paprika, parsley and 1/3 cup olive oil. Adds contrast to the white paste.

Chicken Spring Rolls

Chicken Spring Rolls

Ingredients

• Boneless Chicken - Shredded......................240 gms
• Carrot - shredded.........................................1/2 cup
• Capsicum (Bell Pepper) - finely chopped....1/2 cup
• Garlic Paste ..................................................1 + 1/2 teaspn
• Red Chili Powder (optional) ........................1/2 teaspn
• Soy Sauce ..................................................... 1 tablespoon
• Salt ................................................................seasoning
• Spring Roll Sheets (Sunbullah brand) .........1 pack (20 sheets each)
• All purpose flour ..........................................2 tablespoons
• water .............................................................4-5 tablespoons
• Oil for frying

Method

1. Boil the boneless chicken before shredding. add garlic paste and chili powder for flavoring.
2. Meanwhile, mix all purpose flour and water to make a thick paste. This will be used as glue to seal the sheets together.
3. Once the chicken is cooked and shredded let it cool.
4. Then mix all the remaining ingredients together : chicken, carrot, capsicum, soy sauce and salt together. Do not cook the carrot and capsicum. They should be added raw. This gives a juicy and fresh flavor to our spring rolls. If you like, you can add finely grated cabbage. I prefer not to. The more meat, the more flavor.
5. Once the mix is ready fill your spring roll sheets, fold and seal with the paste.
6. Fry in oil of your choice

   
   

   

Ramadan 2013: Day 1

I am trying to create a space where I can save and share my recipes.

Ramadan is that month of the year where we all Muslims feel like we have a chance of improving ourselves by following our religion i.e. Islam in the right way.

This is also the month where we all enjoy those special dishes which we don't make that often.

I enjoy cooking. So I thought ... what better way to keep a tab of all the dishes I prepare during this month.

Trying to share some ... trying to learn some!

Sooo ... here goes!!

Today I was just getting used to the whole fasting routine. so dint really make a whole lot. just stuck to a few spring rolls and cheese poppers.

Spring Rolls turned out great, but cheese poppers.. not so much.