Light Tandoori Chicken

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 4 chicken quarters
• 3/4 cup plain nonfat yogurt
• 1 teaspoon garam masala
• 1 teaspoon ginger (pulp)
• 1 teaspoon garlic (pulp)
• 1 1/2 teaspoons chili powder
• 1/4 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 tablespoon lemon juice
• 1 teaspoon salt
• red food coloring
• 2 tablespoons corn oil

Recipe

• 1 rinse, skin, and pat dry the chicken.
• 2 make 2 slits in the flesh of each piece and set aside.
• 3 mix together the yogurt, garam marsala, ginger, garlic, chilli powder, turmeric, coriander, lemon juice, salt, a few drops of red food coloring, and oil; beat so that all ingredients are well mixed.
• 4 cover the chicken with the mixture and allow to marinate for 3 hours.
• 5 preheat the oven to 475 f and transfer the chicken to an ovenproof dish.
• 6 bake the chicken for 25 minutes until the chicken is cooked right through and browned on the top.
• 7 remove from the oven, place on a serving dish, and garnish with salad leaves, lime wedges, and a quartered tomato.

Ginger Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/2 cup sliced onion
• 1/2 cup vegetable oil
• 1/4 cup vinegar
• 1/4 cup soy sauce
• 2 teaspoons sugar
• 2 tablespoons chopped gingerroot (i use ginger paste)
• 1/2 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 combine all ingredients into a blender.
• 2 blend on low for 1 minute, then high for 30 seconds.
• 3 add additional salt or pepper to taste.
• 4 chill.
• 5 stir before serving on salad.

Ginger Dipping Sauce

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 2 garlic cloves, crushed
• 1 1/2 tablespoons sugar
• 1 red chili pepper, seeded and minced
• 1 tablespoon grated fresh gingerroot
• 3 tablespoons fresh limes or 3 tablespoons lemon juice
• 3 1/2 tablespoons fish sauce

Recipe

• 1 combine the garlic, sugar, chile and ginger in a small bowl or mortar.
• 2 crush the mixture to a paste.
• 3 add the lime juice and fish sauce and stir to blend.

Onion Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 onion, diced
• 4 tomatoes, de-seeded and diced
• 1 english cucumber, peeled, de-seeded and diced
• 1/2 cup cilantro leaf, finely chopped
• 1 lime, juice of
• salt and pepper

Recipe

• 1 mix together vegetables, lime juice and cilantro leaves.
• 2 refrigerate for at least an hour to allow flavours to meld.
• 3 serve with poppadoms or nan bread as a side dish to curries.

Savory Grilled Lamb Ribs

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 800 g lamb ribs
• 1 cup water
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 4 tablespoons tomato ketchup
• 3 tablespoons barbecue sauce
• 1 teaspoon black pepper
• 2 teaspoons sugar
• 3 tablespoons soy sauce (dark or light)
• 1 teaspoon ground ginger
• 1 teaspoon chopped rosemary
• 1 teaspoon ground oregano
• 2 tablespoons chopped spring onions (, to garnish)
• fresh coriander (to garnish)

Recipe

• 1 put water and prime ribs (ingredients) in a pressure cooker to pre-cook for 8 minutes under pressure.
• 2 this tenderises the ribs.
• 3 meanwhile,preheat the oven for grilling at high tempareture.
• 4 take aluminum baking tray and combine ingredients a+b.
• 5 mix gently for full flavor before grilling.
• 6 cover with tin-foil sheet.
• 7 place in pre-heated oven and grill for 40 minutes.
• 8 remove tin-foil sheet and contenue to grill for 20 minutes to complete cooking.
• 9 on srving,garnish with spring onion and coriander.
• 10 serve with jacket potato or steam rice.

Okayu Japanese Rice Porridge

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 1/2 cup japanese rice
• 3 cups water
• 1/2 teaspoon salt
• some chopped green onion
• sesame seeds

Recipe

• 1 preparation:.
• 2 wash japanese rice well and drain. put water and rice in a pan. (*an earthenware pot is suitable.) leave it for 30 minutes. put the pan on medium heat and bring to boil. turn down the heat and cook the rice for 30-40 minutes. add salt before serving. sprinkle chopped green onion and sesame seeds if you wish.
• 3 this is a recipe to make plain okayu. you might want to add some vegetables or meat, depending on your appetite.

Jalfrezi Paste

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 2 garlic cloves
• 2 cm ginger
• 2 teaspoons cumin seeds
• 1 teaspoon brown mustard seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon coriander seed
• 1 teaspoon turmeric
• 1/2 teaspoon sea salt
• 2 tablespoons peanut oil
• 2 tablespoons tomato puree
• 1 fresh green chili
• fresh coriander (small bunch)

Recipe

• 1 first peel the garlic and ginger.
• 2 put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. (cumin, mustard seeds, fenugreek seeds and coriander seeds)
• 3 lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
• 4 add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whizz to a powder.
• 5 either way, when you've ground them, whizz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.

Jalebi

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

• Servings: 4
• 2 cups self raising flour
• 1/2 teaspoon baking powder
• 1 cup yoghurt
• oil (for deep frying)
• 1 cup sugar
• 3 saffron strands
• 1/4 teaspoon cardamom powder
• 2 drops orange food coloring
• 2 tablespoons rose water

Recipe

• 1 mix the flour, baking powder and yoghurt into a batter and keep aside for 24 hours to ferment.
• 2 pour batter into a ketchup dispensing bottle.
• 3 to make sugar syrup: melt the sugar with the rose water and boil to get a one thread consistency.
• 4 to check for one thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and gently tease apart. if one thread is formed between your finger and thumb the syrup is done.
• 5 turn off fire, add the saffron strands and cardamom and stir well.
• 6 heat the oil in a deep wok-like dish. to test for the right temperature, drop a small amount of batter into the oil. if it sizzles and rises to the top of the oil, the oil is hot enough. keep the flame on medium at all times to ensure all round cooking of the jalebis.
• 7 now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle. squeeze out several at a time.
• 8 fry till light golden and then remove and put directly into the sugar syrup.
• 9 allow to soak for 2-3 minutes and then remove.
• 10 serve warm.

Perfect Rice

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• basmati rice
• water
• saffron (optional)

Recipe

• 1 firstly wash the rice well.
• 2 generally 1oz for each person.
• 3 use twice as much water in volume as rice.
• 4 boil once, stir then put on a tight lid and leave it, don't open the lid and it will steam cooked and will be ready when you are, when you have cooked everything else.
• 5 its lovely to add saffron at the end when you take the lid off as this will bleed into the rice.

Moroccan Couscous Salad

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1/4 cup peanut oil or 1/4 cup olive oil
• 1/4 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cumin
• 1/4 teaspoon cayenne
• 1 1/2-2 cups couscous
• 2 1/2 cups water or 2 1/2 cups vegetable stock
• 1/4 cup orange juice
• 1 -2 tablespoon brown sugar
• 1 (15 ounce) can chickpeas
• 1 (8 ounce) can mandarin oranges
• 1 red onion, chopped
• 1 green bell peppers or 1 red bell pepper, chopped
• 1/4 cup golden raisin
• 2 -3 tablespoons fresh cilantro
• 2 tablespoons peanuts (optional) or 2 tablespoons almonds (optional)
• salt

Recipe

• 1 heat 1 tbsp oil in medium saucepan. add all spices and dry couscous. stir until fragrant, about 2 minutes. being careful not to burn.
• 2 add stock and bring to a boil. reduce heat, cover and simmer 5 minutes or until all liquid is absorbed. remove from heat and let stand about 5 minutes.
• 3 transfer to serving bowl and fluff with a fork.
• 4 in a small bowl combine 3 tbsp oil, orange juice, sugar, and salt to taste. blend well.
• 5 add remaining veggies and dressing. combine well. add cilantro and nuts. serve chilled or at room temperature.

Cucumber Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 100 g onions, diced
• 250 g tomatoes, deseeded diced
• 200 g cucumbers, peeled diced
• 3 green chili peppers
• 3 tablespoons coriander, chopped
• 1/2 teaspoon black pepper
• salt

Recipe

• 1 mix all ingredients and transfer on sereving bowl. seve cold or at room temprature.

Peach-glazed Spareribs

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 3
• 1 garlic clove
• 1 (15 ounce) can cling peach halves, drained
• 1/3 cup soy sauce
• 1/4 cup vegetable oil
• 1/4 cup honey
• 2 tablespoons brown sugar
• 1 teaspoon sesame seeds
• 1/4 teaspoon ground ginger
• 3 -4 lbs spareribs

Recipe

• 1 position knife blade in food processor bowl; top with cover. drop garlic through food chute with processor running; process about 3 seconds or until garlic is finely chopped. add peaches, and process until smooth. add soy sauce, oil, honey, brown sugar, sesame seeds, and ginger; process 30 seconds. set mixture aside.
• 2 cut ribs into serving-size pieces; place in a large dutch oven. cover ribs with water. bring water to a boil; cover, reduce heat, and simmer 30 minutes. drain well.
• 3 grill ribs, 5 inches from heat, over slow coals, 45 minutes or until desired degree of doneness, turning frequently. brush ribs with sauce druing last 15 minutes of grilling. serve with remaining sauce.

Palm Sugar Balls

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 500 g glutinous-rice flour
• 400 ml coconut cream
• 1/4 teaspoon pandan spice essence
• 120 g palm sugar
• 1 cup desiccated coconut

Recipe

• 1 place rice flour in bowl, make well in centre.
• 2 add coconut cream and pandan essence.
• 3 mix to form firm dough. knead lightly.
• 4 bring saucepan of water to boil.
• 5 cut palm sugar into 5 cent coin pieces in size.
• 6 roll tablespoons of dough in your hands and insert plam sugar into dough so it is in the centre and enclosed by the dough.
• 7 roll into ball.
• 8 cook balls in boiling water a few at a time until they float to the surface.
• 9 remove with slotted spoon and roll in dessicated coconut.
• 10 transfer to plate and serve at room temperature. do not refrigerate. eat on the day of making.

Ohm Rice

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 lb ground beef
• 1 potato, grated
• 1 carrot, grated
• chopped onion
• salt and pepper
• 1/2 cup rice (before cooking)
• egg (optional)
• ketchup or soy sauce or tabasco sauce (optional)

Recipe

• 1 cook rice according to package directions.
• 2 cook beef, potato, carrot and onion until done.
• 3 season with salt and pepper as desired.
• 4 add rice and combine.
• 5 optional: fry egg, like omelette, to serve over rice.
• 6 serve with ketchup, soy or tabasco sauce as desired.

Lamb Vindaloo

Total Time: 24 hrs 30 mins Preparation Time: 24 hrs Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 kg lamb or 1 kg mutton, cut into pieces
• 5 tablespoons oil
• 1 inch ginger, sliced
• 8 garlic cloves, sliced
• 2 medium onions, sliced
• to taste salt
• 1 teaspoon cumin seed
• 2 teaspoons mustard
• 1 teaspoon turmeric powder
• 2 red chilies
• 4 cardamom pods (optional)
• 10 garlic cloves
• 2 inches ginger
• 2 inches cinnamon sticks
• 1/2 cup vinegar

Recipe

• 1 wash the meat in the. weak vinegar solution. you will need at least 2-3 cups of solution ( 1 part vinegar and 3 parts water combined).
• 2 grind all spices in vinegar for the marinade.
• 3 marinate the meat in spice solution and salt. leave overnight.
• 4 heat oil, add sliced onions, ginger and garlic and saute till onions are soft and translucent.
• 5 then add meat and marinade and cook on a slow fire in a tightly covered vessel till meat is tender.
• 6 serve hot with rice or roti.

Lamb Tofu With Watercress

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 2 lbs lamb, chopped
• 1 (14 ounce) package tofu, cubed (semi-firm or firm)
• 2 fresh garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 lb round onion, sliced
• 5 large fresh shiitake mushrooms, sliced
• 1 bunch green onion, cut into 2-inch pieces
• 1 bunch watercress, cut into 2-inch pieces
• 1 tablespoon vegetable oil (for frying)
• 1/2 cup soy sauce
• 3 tablespoons mirin (sweet cooking sake)
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 2 tablespoons water

Recipe

• 1 add vegetable oil to large pan to heat. add ginger, garlic and lamb. brown lamb then add round onion, mushrooms. add sauce ingredients: soy sauce, mirin and sugar. let simmer 20-25 minutes. adjust sauce to nappe consistency, then add tofu, green onions and watercress. simmer 5 minutes. enjoy!

Low-fat Chicken Skewers

Total Time: 4 hrs 10 mins Preparation Time: 4 hrs Cook Time: 10 mins

Ingredients

• Servings: 4
• 8 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons sugar
• 6 tablespoons cilantro, chopped
• 4 tablespoons chives, chopped
• 1 teaspoon chili pepper, finely chopped
• 1 lb chicken breast, cut into cubes

Recipe

• 1 mix together all the marinade ingredients.
• 2 place the chopped chicken in a bowl and cover with the marinade mixture. cover with plastic wrap and leave to marinate for at least 4 hours in the refrigerator.
• 3 thread the chicken on to skewers and, using any leftover marinade, baste the kebabs with a brush and then broil or grill.
• 4 serve with rice or a side salad and low-fat peanut sauce.

Savory Kidney Beans

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 (14 ounce) can kidney beans, rinsed and drained
• 2 tablespoons oil
• 1 1/2 teaspoons cumin seeds, whole
• 1 cup onion, minced (about 1 medium)
• 1 1/2 tablespoons fresh ginger, minced
• 1/4 teaspoon dried thyme
• 1 cup tomato, diced (about 1 medium)
• 1 tablespoon tomato paste
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup fresh cilantro or 1/4 cup parsley, minced
• 1 green onion, diced
• 1 -1 1/2 tablespoon fresh green chile, minced

Recipe

• 1 heat oil in a pot over medium high heat. add cumin and onions and cook, stirring occasionally, until onions are almost browned, 7 minutes.
• 2 add ginger and cook 1 minute more.
• 3 add tomatoes, beans, tomato paste, thyme, salt and pepper. stir to mix, reduce heat to low, cover and let flavors blend, 13 minutes. you can prepare until this step and keep in the fridge up to 3 days.
• 4 remove cover and reduce liquid on high heat, stirring frequently, until beans are covered by thick sauce, 1-2 minutes. adjust seasonings.
• 5 stir half of the cilantro or parsley into the beans, serve sprinkled with green onion and rest of herbs. serve chili on the side, so that everone can add heat as they like.

Dum Aloo (baby Potatoes In Gravy)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3/4 kg small sized potato
• 1 cup oil (for frying)
• 1 teaspoon cumin seed
• 1 teaspoon turmeric powder
• 1 1/2 teaspoons red chili powder
• 1/2 teaspoon asafetida powder
• 3/4 teaspoon cardamom powder
• 3/4 cup yoghurt
• 1 1/2 teaspoons fennel powder
• 1 teaspoon dry ginger powder
• salt
• 1 tablespoon butter
• 1/4 cup water
• 1 tablespoon flat leaf parsley, finely chopped

Recipe

• 1 boil the potatoes and pierce them with a toothpick or a fork. whip the yoghurt.
• 2 heat oil and fry the potatoes on a medium flame until they are slightly brown, drain and keep aside.
• 3 heat butter, add asafoetida, mix in the yoghurt and stir thoroughly.
• 4 add rest of the ingredients, except the parsley and sauté for 2 minutes. sprinkle a little water while sautéing the ingredients.
• 5 cook for 5 minutes and add more water if gravy is too thick.
• 6 sprinkle with finely chopped parsley and serve hot.

Onion Salad - Salatat Baqduness Wa Bassal

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 medium onion, thinly sliced (i use a onion)
• 1 tablespoon ground sumac
• 1 tablespoon lemon juice
• 1 tablespoon extra virgin olive oil
• salt

Recipe

• 1 soak the onions in hot water for about 5 minutes. this will soften them slightly and help take out the sharpness of the onion.
• 2 drain and spread out on a paper towel. blot dry.
• 3 put onions in a bowl and add sumac, lemon juice, and olive oil. mix and serve.
• 4 ingredients should be adjusted to taste perhaps adding black pepper. i happen to like a lot of lemon juice and sumac.

Strawberry Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 ounces strawberries, hulled and sliced
• 3 ounces fresh spinach leaves, washed
• 6 ounces mixed baby greens, washed
• 1/2 ounce pecans, chopped
• 6 slices bacon, cooked and crumbled
• 1/2 large red onion, thinly sliced
• 3 tablespoons asiago cheese, grated
• 1/2 shallot (pureed or finely minced)
• 1/3 cup blood orange juice
• 1 cup olive oil
• 1/4 cup champagne
• 2 tablespoons sugar
• salt and pepper

Recipe

• 1 combine first 6 ingredients in a bowl and toss.
• 2 for dressing, blend together the shallots, blood orange juice, and champagne. gradually add the olive oil and blend well.
• 3 add sugar and mix (this is to cut down the acidity of the shallots, if you need to use less or more, please do so to taste.) season to taste with salt and pepper.
• 4 toss salad with dressing (as much or as little as desired.) and top with asiago cheese.

Dum Aloo Kashmiri

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 8 small baby potatoes
• 1 tablespoon raisins
• 1 tablespoon cashews, powdered coarsely
• 1 tablespoon cream
• 100 g panir
• salt
• 3 tomatoes, pureed & strained
• 1 capsicum, finely chopped
• 1 onion, chopped in strips
• 1/2 teaspoon sugar
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• salt
• 2 cardamoms
• 2 -3 cloves
• 2 -3 peppercorns
• 1/2 inch cinnamon stick
• 1 bay leaf
• 1 1/2 cups water
• 1/2 tablespoon chopped coriander
• 2 tablespoons mustard oil (or other)
• 4 tablespoons low-fat yogurt
• 2 onions
• 1 inch piece gingerroot
• 4 -5 red kashmiri chilies
• 8 -10 mint leaves

Recipe

• 1 peel and boil potatoes till semidone. cool and core with a potato scooper. mix raisins, potato scoopings, cashew, cream, paneer salt. stuff into potato hollows. keep aside.
• 2 heat oil, add chopped onion, stir fry till brown, drain, keep aside. stir fry capsicum till done, drain, keep aside. add whole spices, allow to splutter. add paste to oil stir fry for 2-3 minutes. add puree, masalas and yogurt simmer for 3-4 minutes. add water, sugar, salt, bring to a boil, simmer for 5 minutes.
• 3 use a heavy copper or steel pot. grease inside with ghee or oil. place the potatoes in it. pour gravy over them. sprinkle the onions and capsicums. place a well fitting lid so that the container is well sealed. place in the oven on slow for 20-25 minutes.
• 4 garnish with chopped coriander.
• 5 note:.
• 6 for those who cannot 'dum' the potatoes, place similarly in a casserole. cover with foil and bake in oven at 200c for 20 minutes.

Lamb Tenderloins Asian Style

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin, all fat removed
• 2 garlic cloves, small, minced
• 2 tablespoons onions, finely chopped
• 4 tablespoons lemon juice
• 4 tablespoons soy sauce
• 4 tablespoons honey

Recipe

• 1 combine garlic, onion, lemon juice, soy sauce, and honey in a self-sealing plastic bag; mix well to blend, add tenderloin; seal bag and refrigerate 4-24 hours.
• 2 remove tenderloin from marinade, discarding marinade.
• 3 grill over medium-hot coals, 20-30 minutes , turning as necessary.

Rainbow Kiwi Roll - Sushi

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 7 ounces cooked sushi rice, about 200 g
• 1/2 sheet nori
• 1 egg, cook into an omelette
• 1 green kiwi fruit, peeled and sliced
• 2 ounces salmon, about 50 g
• 3 poached prawns

Recipe

• 1 spread rice as same size of nori.
• 2 place nori on the rice and put all the filling on nori.
• 3 roll it and slice it as you like.

Lamb Vindaloo

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs boneless lamb shoulder
• 1 tablespoon coriander seed
• 1 teaspoon cumin seed
• 2 teaspoons mustard seeds
• 10 dried red chili peppers
• 1 teaspoon turmeric
• 1/3 cup red wine vinegar
• 1 tablespoon minced garlic
• 5 tablespoons mustard oil or 5 tablespoons olive oil
• 3 inches cinnamon sticks
• 6 whole cloves
• 1 cup finely chopped onion
• 1 tablespoon fresh ginger, grated
• 1 tablespoon paprika
• 1 teaspoon palm sugar or 1 teaspoon maple syrup
• 1 cup water
• coarse salt

Recipe

• 1 trim all visible fat off the lamb and cut into 1-inch cubes and place in a bowl.
• 2 combine coriander, cumin, mustard and chilies, grind into a fine powder and transfer into a measuring cup. add turmeric, vinegar and garlic and mix. pour the marinade over the lamb and rub well. cover and refrigerate overnight.
• 3 heat the oil in a large heavy-bottomed pan over medium-high heat until hot. add the cinnamon, cloves, onions and ginger. cook until the onions are very soft - do not let them brown - about 5 minutes.
• 4 remove lamb from the refrigerator and drain, reserving the liquid. add lamb to the onion mixture and cook until the meat is lightly seared. add paprika, palm sugar, water, salt and the reserved liquid and bring the contents to a boil.
• 5 simmer lamb for 1 1/2 hours or until very tender. serve vindaloo with plain or coconut rice.

Lamb Vindaloo

Total Time: 2 hrs 10 mins Preparation Time: 1 hr 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 lbs lamb, chicken,or beef
• 1/4 cup cider vinegar
• 1/4 cup wine
• 2 tablespoons garam masala
• 6 -8 cloves garlic
• 1 tablespoon chopped fresh ginger or 1 teaspoon powdered ginger
• red pepper flakes (optional)
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 -2 serrano pepper
• 1 large onion
• 1/4 cup slivered almonds
• 1/4 cup light cream
• 1 tablespoon brown sugar
• 2 tablespoons olive oil

Recipe

• 1 combine vinegar, wine, garam masala, ginger, red pepper, and salt in a blender.
• 2 move to a container.
• 3 cut up meat into cubes and add to the mixture.
• 4 let marinate in the fridge for at least an hour.
• 5 add olive oil to a large saute pan.
• 6 chop onions and add to pan.
• 7 saute until golden.
• 8 add almonds and saute for a min.
• 9 add cubed meat.
• 10 break peppers in half and add them as well.
• 11 add cinnamon and sugar.
• 12 let cook covered for 45 minutes on simmer.
• 13 remove cover, add the light cream, and cook uncovered for 15 more minutes.

Savory Indian Sweet Potatoes

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 2
• 2 large sweet potatoes
• 1 cup diced onion
• 1/3 cup water or 1/3 cup unsweetened apple juice or 1/3 cup orange juice
• 3 cloves garlic, minced
• 1 1/2 tablespoons grated fresh gingerroot
• 2 teaspoons ground cumin
• 1 small minced fresh green chile, seeds removed for a milder hot
• 2/3 cup diced red bell peppers or 2/3 cup green bell pepper
• 4 tablespoons neufchatel cheese (low-fat cream cheese)
• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 cups fresh or slightly thawed frozen green peas
• salt and black pepper

Recipe

• 1 bake the sweet potatoes at 400*f.
• 2 for about 1 hour, or until tender (or microwave for about 8-10 mins.).
• 3 while the potatoes bake, combine the onions and water or juice in a medium saucepan.
• 4 cover, and simmer until the onions soften, about 5 minutes.
• 5 add the garlic, ginger, cumin, chile, and bell peppers, cover, and simmer until the peppers are tender, about 5 minutes.
• 6 remove from the heat.
• 7 cut the neufchatel into small peices and stir it into the hot vegetable mixture to melt.
• 8 set aside.
• 9 when the sweet potatoes are baked, cut them in half lengthwise.
• 10 hold each potato half with a heavy towel or mitt in one hand and scoop out the central part of the flesh with a spoon.
• 11 leave about a 1/4 inch shell so that the potatoes maintain their shape.
• 12 mix the potato flesh with the vegetable-cheese mixture.
• 13 add the lemon juice, peas, and salt and pepper.
• 14 lower the oven temperature to 350*f.
• 15 stuff the potato shells with the filling.
• 16 place them in a lightly oiled baking dish.
• 17 cover and bake for 15 to 20 minutes, until thoroughly hot.
• 18 enjoy!
• 19 note* if you are stuffing previously baked, chilled potatoes, they may need to bake an extra 5 to 10 minutes in the oven to heat through.

Ginger Herb Mix

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 30
• 1/2 cup ginger (ginger leaves, dried and crumbled)
• 3/4 cup dried parsley
• 2 tablespoons garlic powder
• 1 tablespoon ground cumin
• 1 tablespoon yellow mustard seeds
• 1 tablespoon sea salt
• 1 teaspoon sugar

Recipe

• 1 mix crumbled ginger leaves, parsley, garlic powder, cumin, mustard seeds, sea salt and sugar together.
• 2 to use, wash and dry fish or chicken lightly; rub with vegetable oil; sprinkle with herb mixture.

Dukkah

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 200 g sesame seeds
• 200 g hazelnuts
• 35 g large coriander seeds
• 35 g cumin seeds
• 15 g fennel seeds
• 1 teaspoon black peppercorns
• 1 teaspoon sun dried sea salt
• 3 g sweet paprika

Recipe

• 1 place the sesame seeds on a baking tray and toast in a pre-heated oven set at 350f for approximately 10 minutes or until a pale golden brown colour.
• 2 cool and place into a bowl.
• 3 place the hazelnuts on a baking tray and toast in a preheated oven set at 350f for 10–15 minutes.
• 4 rub the skins from the hazelnuts in a clean tea towel.
• 5 cool and place the toasted hazelnuts into a food processor and grind until fine, being careful to stop before they become a paste.
• 6 place into the same bowl as the toasted sesame seeds.
• 7 place the spices on a baking tray and toast in a preheated oven set at 330f for 5 minutes.
• 8 cool and place the toasted spices into a food processor and grind until a fine powder is achieved.
• 9 pound the salt and peppercorns with a mortar and pestle or a spice grinder until a course powder has formed.
• 10 add the paprika and mix well.
• 11 place all the ingredients into the bowl with the sesame seeds and hazelnuts and thoroughly stir until well mixed.
• 12 transfer into a well-sealed glass jar for storing.

Ohagi

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 15
• 300 g beans
• 1 3/4 cups sugar
• 1/2 cup soy flour, kinako
• 1/4 cup sugar, actually says (half cut)
• 1/8 teaspoon salt, calls for little
• 200 g mochi rice
• 1/8 teaspoon salt, calls for little
• 200 ml water
• 1/2 cup green nori seaweed flakes, actually called for aonori but would not let me use this ingredient

Recipe

• 1 part 'a'.
• 2 wash the azuki.
• 3 place them in a saucepan and add enough water to cover them.
• 4 cook over high heat until it boils, then, cook over medium heat for 40~60 minutes.
• 5 once in 10 minutes, add 100cc water removing the scum periodically.
• 6 when the azuki become soft, cook over high heat and drain thoroughly.
• 7 then, add half sugar mixing.
• 8 add rest sugar and salt and mix. turn off the heat and let azuki cool.
• 9 part 'b'.
• 10 add sugar and salt and mix.
• 11 part 'c'.
• 12 wash mochi rice right before cooking. when cooked, steam them.
• 13 add salt.
• 14 beat mochi rice with wet suriko-gi until it becomes like moti.
• 15 make mochi rice round like ping pong ball shape.
• 16 part 'd'.
• 17 anko - put 1 tablespoons anko on hand. then, put rounded mochi rice on anko, and wrap.
• 18 kinako - add 1 teaspoons anko in mochi rice. and cover kinako with mochi rice.
• 19 aonori - same as kinako.

Last Minute Asian-inspired Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 10
• 6 cups mixed greens
• 1 head red leaf lettuce
• 2 cups fresh baby spinach leaves
• 8 -10 icicle radishes, trimmed, and cut into matchsticks
• 3/4 cup red onion, sliced then cut into crescents
• 2 small carrots, trimmed, peeled and cut into matchsticks
• 1 small cucumber, thinly sliced
• 6 ounces fresh snow pea pods or 6 ounces frozen pea pods
• 3 tablespoons macadamia nuts, candied or 3 tablespoons wasabi peas

Recipe

• 1 rinse greens well and using salad spinner remove excess water.
• 2 in large serving bowl combine the greens with the other ingredients. toss well.
• 3 serve suggested salad dressing and nuts on side if using.

Farfalle With Asiago

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 lb cooked farfalle pasta
• 2 tablespoons extra virgin olive oil
• 1 1/2 cups fresh peas or 1 1/2 cups frozen peas, defrosted
• 1 cup diced tomato
• 1/3 cup heavy cream or 1/3 cup fat-free half-and-half
• 1 cup asiago cheese, finely diced
• salt
• grinding black pepper

Recipe

• 1 cook and drain farfalle and return to pot.
• 2 add olive oil to pasta.
• 3 mix the pasta quickly with peas, tomatoes, cream, cheese, salt and pepper over medium-high heat.
• 4 transfer to platter and serve.

Rajasthani Chicken

Total Time: 14 hrs Preparation Time: 13 hrs Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 lbs boneless skinless chicken breasts (cut into serving pieces)
• salt
• 2 tablespoons lemon juice
• 5 tablespoons vegetable oil
• 1 large onion, peeled, cut in half lengthwise, then cut crosswise into fine half rings
• 8 large garlic cloves, peeled ans sliced crosswise
• 3 tablespoons blanched slivered almonds
• 2 inches cubes fresh ginger, peeled and minced
• 1 1/2 teaspoons garam masala
• 1 teaspoon ground coriander
• 1/3 cup plain yogurt
• 3/4 teaspoon cayenne pepper

Recipe

• 1 spread the chicken out in a large plate in a single layer.
• 2 prick them thoroughly with a tip of a sharp knife and then sprinkle 1/4 teaspoon of salt and 1 tablespoon lemon juice over them.
• 3 turn the pieces over and prick them again with the knife and sprinkle the rest another 1/4 teaspoon salt and 1 tablespoon lemon juice.
• 4 rub the salt and lemon juice into the flesh.
• 5 put the chicken pieces in a bowl and set aside for 1 hour or more. turn the chicken over a few times during the period.
• 6 meanwhile, prepare the second marinade: heat the oil in a frying pan over a medium-high flame. when hot, put in the onion and garlic.
• 7 stir and fry until the onion turns reddish-brown. turn heat to low as you remove the onion and garlic with a slotted spoon and place in a bowl.
• 8 put the almonds in the same hot oil. stir and fry a few seconds until they turn golden-brown. turn off the heat and save the oil in the pan.
• 9 put the fried onion, garlic and almonds as well as the ginger and 5 tablespoons of water, into the container of a food processor or blender. blend until you have a smooth paste.
• 10 empty into a bowl. add the garam masala, coriander, yogurt, cayenne pepper, and 1/2 teaspoon of salt.
• 11 mix. pour this marinade over the chicken and mix well.
• 12 prick the chicken pieces again with the point of a sharp knife, again pushing much of the marinade into the flesh as possible.
• 13 cover the chicken and refrigerate overnight.
• 14 preheat the oven to 400.
• 15 spread the chicken pieces out in a shallow baking tray in a single layer. extra marinade can top the pieces.
• 16 dribble half the oil left over from frying the onion, garlic, and almonds over the chicken pieces and put the baking tray in the oven.
• 17 bake for 20 minutes. turn the chicken pieces over. dribble the remaining oil over the chicken and return it to the oven.
• 18 bake for another 20-25 minutes basting it once or twice with the juices.
• 19 serve with salad or rice.

Picadillo Soup (abalos Style)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 6 garlic cloves, minced
• 1 onion, diced
• 1 lb ground beef
• 1 large tomato, diced
• 4 cups water
• 1 large potato, cubed
• 2 tablespoons beef bouillon (optional)
• 2 tablespoons fish sauce (optional)
• 1 -2 cup vegetables, chopped (spinach, mushrooms, carrots, bok choy, celery, and or or chayote) (optional)
• salt and pepper (to taste)

Recipe

• 1 heat oil in a large pot over medium-high heat.
• 2 saute onions and garlic until onions are tender.
• 3 add ground beef and cook for 5 minutes or until brown.
• 4 add tomatoes and cook 3 minutes or until softened.
• 5 stir in water, potatoes, buillion (optional), fish sauce (optional), vegetables (optional), salt and pepper. bring to a boil.
• 6 reduce heat, cover, and simmer for 30 minutes (stirring occasionally) or until vegetables and potatoes are tender. serve hot.

Pakistani Mint Raita

Total Time: 6 mins Preparation Time: 6 mins

Ingredients

• 2 cups yogurt
• 4 tablespoons sour cream
• 1/2 bunch fresh mint
• 1 small green serrano chili
• 2 teaspoons minced garlic
• 1 teaspoon cumin seed
• 1 teaspoon salt

Recipe

• 1 put all of the ingredients into a food processor or blender and puree.
• 2 the sour cream is optional.
• 3 put the raita into a serving bowl.
• 4 if it is too thick, stir in a little water, 1 table. at a time.
• 5 this is great used as a dip for fried indian snacks such as samosas.

Pakistani Style Aloo Ka Salan/tarkari

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 lbs potatoes (peeled & sliced round)
• 1/2 cup oil
• 1 large tomato (finely chopped)
• 3/4 teaspoon cumin seed
• 2 dried red chilies
• 1 pinch turmeric powder
• 1 teaspoon salt
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 1/4 tablespoons mint leaves (roughly chopped)
• 1 green chili pepper

Recipe

• 1 in a wok, heat oil. then add red chilies, stir them for 10 seconds & add cumin seeds. stir fry them for 10 seconds & add potatoes. (make sure that you have cumin seeds & potatoes ready before heating the oil & don’t let the cumin seeds stir fry more than 10 seconds or else they’ll burn & loose the aroma.)
• 2 mix the potatoes well (at this point the potatoes might start to stick to the pan so be extra careful) add tomatoes, salt, red chili powder, turmeric powder and coriander powder. mix again. cover & let them cook on medium low heat till the tomatoes get tenderized & the potatoes get almost 75% done.
• 3 now add mint leaves & green chilies. mix, cover & cook on low heat for another 15 minutes or till the oil separates & your aloo ka salan gets done.
• 4 enjoy with hara raita & roti/chapati.

Super Simple Mulligatawny

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 medium carrot, diced
• 1 medium onion, diced
• 1 medium potato, diced
• 1 medium cooking apple, diced
• 2 tablespoons oil
• 2 garlic cloves, crushed
• 1 tablespoon curry powder
• 300 ml tomato juice
• 1200 ml vegetable stock

Recipe

• 1 heat oil and sauté apple and vegetables until the onion is transparent.
• 2 add garlic and curry powder and cook for a further 2 minutes
• 3 add all liquid and simmer for 30 minutes.
• 4 liquidise and reheat if needed.

Easy Asian Peanut Sauce

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 2 tablespoons creamy peanut butter
• 2 tablespoons low sodium soy sauce
• 1 tablespoon dark sesame oil

Recipe

• 1 combine 1 cup hot water with the peanut butter, soy sauce and sesame oil in a small bowl and mix well.
• 2 serve.

Lychee Conserve

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 5 cups lychee, peeled, pitted, & chopped
• 3 cups sugar
• 1 cup orange, peeled seeded and chopped
• 1 cup raisins
• 1 orange, rind of, finely sliced
• 1 cup chopped pecans
• 1 teaspoon fresh grated ginger

Recipe

• 1 combine all ingredients in a large pot except for pecans.
• 2 bing to a boil stirring till sugar is dissolved.
• 3 cook rapidly almost to the gelling point.
• 4 about 15 minutes of a rolling boil while being stirred.
• 5 add pecans cook and stir for 5 more minutes.
• 6 pour into hot jars leaving 1/4 inch head space.
• 7 remove air bubbles.
• 8 adjust the caps.
• 9 process for 15 minutes in a boiling water canner.
• 10 make sure tops of jar are cover by an inch of water.
• 11 cool at room temperature and store in your cabinet.
• 12 chill after opening.

Middle Eastern Rice With Black Beans And Chickpeas

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 cup uncooked basmati rice
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cayenne pepper (to taste)
• 1 quart chicken stock
• 1 1/2 lbs ground turkey
• 2 (15 ounce) cans garbanzo beans, drained and rinsed
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 bunch chopped fresh cilantro (optional)
• 1 bunch chopped fresh parsley (optional)
• 1/4 cup pine nuts (optional)
• salt, to taste
• black pepper, to taste

Recipe

• 1 heat the olive oil in a large saucepan over medium heat.
• 2 stir in garlic, and cook 1 minute. stir in rice, cumin, coriander, turmeric, and cayenne pepper. cook and stir 5 minutes, then pour in chicken stock. bring to a boil. reduce heat to low, cover, and simmer 20 minutes.
• 3 cook the ground turkey in a skillet over medium heat until evenly brown.
• 4 gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice.
• 5 season with salt and pepper, to taste.

Marinated Green Olives - Chakistes Kibrisli Style

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 200 g green olives, large size
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, crushed
• 1 lemon, juice of
• 1 tablespoon coriander seed, which has been crushed with a mortar and pestle
• 1/8 teaspoon red chili pepper flakes (optional)

Recipe

• 1 place green olives, olive oil, garlic, lemon juice, crushed coriander seeds and chilli (if you are using it) in a bowl. mix well.
• 2 serve with slices of bread (to soak the juices), tomatoes, feta cheese or fried haloumi cheese, hummus dip and pickled vegetables.
• 3 olives to be eaten within three days or flavour will change dramatically.

Middle Eastern Lentils And Rice With Caramelized Shallots

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 cup dried brown lentils, picked over and rinsed
• 2 tablespoons olive oil
• 4 shallots, chopped (large)
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon sweet paprika
• salt and pepper (to taste)
• 1 cup basmati rice (uncooked)
• 3 cups water

Recipe

• 1 paritally cook the lentils in a saucepan of salted boiling water for 15 minutes. drain and set aside.
• 2 heat 1tbs of the oilive oil in a skillet over medium heat. add the shallots and cook, stirring frequently, until lightly browned, about 10 minutes. remove half of the shallots from the skillet and set aside.
• 3 add the lentils to the skillet and stir in the cumin, coriander, paprika and salt and pepper to taste. add the rice and water, bring to a boil and cook, uncovered, until the lentils are tender and the rice is cooked, about 30 minutes. remove from the heat, cover and set aside for 10 to 15 minutes while you finish cooking the reserved shallots.
• 4 heat the remaining 1 tbs of oil in a skillet over medium heat. add the reserved shallots and cook until browned and caramelized, about 5 minutes.
• 5 place the rice and lentil mixture in a large serving bowl and top with the crisp shallots. serve hot.

Lamb And Spinach Stuffed Tomatoes

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 8 heirloom tomatoes
• 12 ounces lamb, ground
• 3 garlic cloves, crushed
• 10 ounces fresh spinach
• 1 cup frozen corn
• 1/2 onion, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup hoisin sauce
• 1/2 tablespoon sriracha sauce
• 4 tablespoons oil

Recipe

• 1 preheat oven to 350 degrees.
• 2 preheat oven-top on medium-high heat.
• 3 wash and take out pulp of the tomatoes, leaving them whole and hollow, set aside.
• 4 add oil to large pot, sweat the onions and garlic till light golden brown.
• 5 add the ground lamb until brown, season with salt, pepper, hoisin and sriracha sauce.
• 6 add the corn and spinach, mix well.
• 7 stuff tomatoes.
• 8 bake in the oven for about 10-15 minutes or until the tomato begins to brown at the top edges.
• 9 serve warm.

Lychee Lagoon Punch

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• 750 ml lychee liqueur (soho is one brand)
• 11 ounces blue curacao
• 1 quart seltzer water or 1 quart club soda
• orange slice (to garnish)

Recipe

• 1 mix the ingredients in a large punch bowl.
• 2 serve well chilled and garnished with orange slices.

Lychee Iced Tea

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 3 cups brewed green tea, chilled
• 1/4 cup lychee syrup
• fresh mint leaves (to taste)

Recipe

• 1 blend the lychee “juiceâ€? with the tea.
• 2 throw in some fresh mint leaves and lightly grind into the tea mixture.
• 3 serve over ice!
• 4 if the tea isn’t sweet enough for you, add more lychee syrup.

Palak Paneer

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 1 lb frozen chopped spinach
• 1 large yellow onion, sliced
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon cumin powder
• 1/4 teaspoon coriander powder
• 1 teaspoon ginger paste
• 1/2 teaspoon garlic, chopped
• 1/2 cup tomato, chopped
• 3 tablespoons clarified butter
• 1/2 teaspoon salt (to taste)
• 8 ounces paneer cheese, cut into cubes
• 1/2 teaspoon fenugreek seeds
• 2 -3 fresh jalapenos (desired to taste)
• 2 ounces fresh lemon juice
• 8 ounces water (desired to taste)

Recipe

• 1 defrost frozen spinach into warm water.
• 2 sauté onion, fenugreek leaf, salt into 1-2 tablespoons of clarified butter or oil until onion is translucent.
• 3 then add ginger paste, chopped garlic, cumin, coriander, turmeric powder, chopped tomatoes and jalapeños and reduce heat.
• 4 let it simmer slowly in a medium heat.
• 5 add defrosted spinach with water, cover and simmer on low heat for approximately 20 to 30 minutes.
• 6 add paneer to spinach (fry it if desired).
• 7 remove from the heat and serve.

Middle Eastern Marinated Olives

Total Time: 4 hrs Preparation Time: 4 hrs

Ingredients

• 1 lb olives, your choice or 1 lb pitted small to medium green olives or 1 lb oil-cured black olive (such as nicoise, about 3 cups)
• 1 tablespoon extra virgin olive oil
• 4 cloves garlic, crushed
• 2 bay leaves

Recipe

• 1 rinse the olives, then soak in cold water for at least 4 hours, drain.
• 2 combine the olives with the remaining ingredients.
• 3 cover and refrigerate for at least 1 day and up to 1 week.
• 4 serve at room temperature.
• 5 variation; add 1/2 teaspoon cumin seeds, 1/2 teaspoon fennel seeds, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried thyme.

Baamieh

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 125 g flour
• 3 large eggs
• 200 g sugar
• 4 -5 tablespoons cooking oil
• 2 -3 tablespoons rose water

Recipe

• 1 mix cooking oil with a glass of water and 1-2 spoons of sugar, and bring to a boil.
• 2 pour in flour and mix well.
• 3 when water boils off and the mix thickens, remove from heat.
• 4 allow the mix to cool down, then add eggs and mix well until smooth.
• 5 heat oil in a pan until hot.
• 6 pour the mix through a funnel into the pan, creating flattened balls about 3 cm in diameter.
• 7 fry on both sides.
• 8 mix well sugar, rose-water, and a glass of water.
• 9 heat until water comes to a boil, and the syrup thickens.
• 10 remove from heat.
• 11 soak baamieh in the syrup for about 5 minutes, then serve.

Middle Eastern Ground Turkey Empanadas

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 lb lean ground turkey
• 1 red pepper, diced
• 4 ounces mushrooms, sliced
• 1 small onion, diced
• 2 green onions, sliced
• 3 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon baharat (see baharat aka middle east mixed spices - the real mix)
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 3 teaspoons curry powder
• 2 tablespoons tomato paste
• 1/4 cup water
• 2 (14 ounce) packages goya discos
• 1 egg, beaten

Recipe

• 1 remove discos from freezer to defrost. preheat oven to 450 degrees.
• 2 brown ground turkey in skillet, drain fat.
• 3 add green onion, onion, red pepper, garlic, and mushrooms. cook until soft. add salt, spices, tomato paste and water. if you have no tomato paste, you can use some tomato sauce. if you have no baharat, you can substitute with a small amount of clove, cardamom, coriander, and nutmeg (or leave it out if you prefer). when filling has been sufficiently mixed, remove from heat.
• 4 take a disco from the packaging and place it on a piece of wax paper. put a tablespoon or two of filling on one side. (you can use refrigerated biscuit dough or frozen pie crust if you cannot find discos, but you may need to adjust baking time and temp.) seal edges using fork tines to go around the edge on the top and bottom of empanada. then set aside on plate in fridge. repeat this with the rest of the discos until all filling is gone.
• 5 spray cookie sheet with cooking spray and lay the empanadas on the sheet. brush tops of empanadas with beaten egg, for gloss. bake empanadas ten minutes or until golden brown. then bake second batch same way.

Palestinian Fasting Cake

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 9
• 1 cup sugar
• 1 1/4 cups water
• 2/3 cup shortening
• 2/3 cup dates or 2/3 cup raisins
• 1/2 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 2 teaspoons water
• 2 cups flour
• 1 teaspoon baking powder

Recipe

• 1 in saucepan, combine sugar, water, shortening, dates or raisins, nutmeg, cinnamon and ground cloves.
• 2 boil together for 3 minutes. let cool.
• 3 dissolve the baking soda and salt in a cup in 2 teaspoons water. add the salt/soda to the fruit mixture.
• 4 combine and gradually add flour and baking powder.
• 5 pour into a greased 9-inch square pan and bake at 325° for 50 minutes.

Rajma (kidney Beans) With Green Peppers

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 15 ounces red kidney beans
• 2 medium green peppers (chopped small)
• 1 medium onion
• 2 garlic cloves (grated)
• 1 teaspoon fresh ginger (grated)
• 1 medium tomato, chopped
• 1 red chili pepper
• 1 green cardamoms
• 1 pinch asafetida powder
• 1/4 teaspoon cumin seed
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon chili powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1 teaspoon vegetable oil
• salt

Recipe

• 1 rinse and drain the beans. heat oil and saute cumin seeds, red chilli and green cardamom briefly.
• 2 next, put in the ginger, garlic and saute for a couple of minutes. add the onions and fry till they turn translucent. add tomatoes, green peppers and let it cook for another 2-3 minutes, covered, on medium heat. then add the kidney beans.
• 3 mix the powdered spices together in a bowl and add. stir fry till it all mixes together. add about 1/4 cup water and close the lid. let it cook for about 5-6 minutes on medium.
• 4 add salt and let it cook for another 4-5 minutes till it has turned to a thick curry. garnish with cilantro if desired.

Grilled Sesame-ginger Chicken

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons teriyaki sauce
• 1 tablespoon sesame seeds, toasted*
• 1 teaspoon ground ginger
• 4 boneless skinless chicken breasts (about 1.25 lbs)

Recipe

• 1 brush grill rack with vegetable oil. heat gas or charcoal grill.
• 2 in small bowl, mix teriyaki sauce, sesame seeds and ginger.
• 3 place chicken on grill. cover grill; cook over medium heat 15-20 minutes, brushing frequently with sauce mixture and turning after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170 degrees f).
• 4 discard remaining sauce mixture.
• 5 * to toast sesame seeds, cook in ungreased heavy skillet over m-l heat 5-7 minutes, stirring frequently, until browning begins. then stir constantly until golden brown.

Oh Sweet Cheese!

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 10
• 1 cup dried cranberries
• 1 cup golden raisin
• 1 cup dark raisin
• 1 cup dates, whole
• 1 cup dried fig
• 1/2 cup vanilla baking chips
• 1/2 cup semisweet chips
• 1/2 cup milk chocolate chips
• 4 ounces neufchatel cheese
• 4 ounces blue cheese
• 4 ounces asiago cheese, aged
• 3/4 cup icing sugar
• 3/4 cup dark brown sugar

Recipe

• 1 in a basket, line the bottom with multi-coloured napkins and party strings.
• 2 have one container for the icing sugar and a second for the dark brown sugar and put them in the basket first. add the dried fruits, each in their own containers or bags, and then the baking chips, separatley in their containers. lastly, add the cheeses, still in their orginal packaging at the very top. this way, the cheeses don't get crushed.
• 3 add a pretty bow that you can tie or staple on at the top of the basket. if you are good at wrapping the basket, please do so before adding the bow.

Easy Asian Appetizer

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• 1 (8 ounce) package cream cheese
• 2 teaspoons sesame seeds
• soy sauce, like kikkoman

Recipe

• 1 place cream cheese in a shallow bowl.
• 2 pour soy sauce over the top.
• 3 i usually use enough to come one third of the way up the side of the cream cheese.
• 4 sprinkle with seeds.
• 5 serve with plain crackers or pretzels.

Raita Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 3/4 cup cucumber, sliced
• 1/4 cup tomato, chopped
• 2 tablespoons red onions, sliced
• 3 tablespoons plain yogurt
• 1 teaspoon cilantro, chopped
• 1 pinch cumin, ground
• 1 pinch black pepper

Recipe

• 1 combine ingredient in a bowl and toss to coat.

Middle Eastern Potato Salad

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 lbs new potatoes, unpeeled
• 6 green onions, sliced
• 5 garlic cloves, minced
• 1/3 cup olive oil
• 5 tablespoons lemon juice
• 3/4 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pinch allspice
• 1 pinch ground coriander
• 1 1/2 cups italian parsley, chopped
• 1 1/2 cups cherry tomatoes, halved

Recipe

• 1 in a large pot, put the potatoes and cover with cold water; salt and bring to a boil.
• 2 cook potatoes for 10-12 min or until fork tender.
• 3 cool and quarter, or cut into 8 pieces depending on size.
• 4 meanwhile, in another large bowl, stir together the green onions, garlic, olive oil, lemon juice, ground cumin, salt, black pepper, allspice, and coriander.
• 5 add the potatoes, parsley, and tomatoes; toss well to coat.

Pakistani Curry With Potatoes And Cauliflower

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 medium cauliflower
• 4 medium potatoes
• 3 diced tomatoes
• 3 -4 tablespoons oil
• 1 teaspoon cumin seed
• 1 teaspoon minced garlic
• 1/2 teaspoon minced ginger
• 2 teaspoons ground coriander
• 1 -1 1/2 teaspoon cayenne powder
• 1 teaspoon salt
• 1/4 teaspoon turmeric
• 1 cup water
• 1 cup peas
• 2 tablespoons chopped cilantro

Recipe

• 1 wash the cauliflower and break into florets.
• 2 set aside.
• 3 wash the potatoes, peel and dice.
• 4 set aside.
• 5 wash the tomatoes, dice and set aside.
• 6 in a large nonstick frying pan heat the oil over medium heat.
• 7 when the oil is hot, add the cumin seeds and heat for about 30 seconds.
• 8 add the garlic and ginger and cook another 30 seconds.
• 9 add the potatoes and stir to blend.
• 10 add the ground coriander, cayenne, salt and turmeric and mix well, for about a minute.
• 11 add the tomatoes and cook for 5 minutes, stirring occasionally.
• 12 increase heat to high.
• 13 add the cauliflower florets and cook for another 5 minutes, again stirring occasionally.
• 14 add water, cover, reduce heat to medium or medium-low, and cook for 15 more minutes, until the vegetables are tender and most of the water is gone.
• 15 stir once in a while.
• 16 remove cover and add the peas.
• 17 cook two more minutes and turn off heat.
• 18 garnish with the cilantro.

Italiano Alfredo Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 cup butter
• 4 cloves minced garlic
• 1 cup heavy cream
• 4 tablespoons chopped parsley
• 2 teaspoons fresh ground black pepper
• salt
• 1 1/2 cups shredded asiago cheese or 1 1/2 cups provolone cheese (or freshly shredded parmesan or ramano can be used but they don't melt as well)

Recipe

• 1 melt the butter in a large pan, saute garlic briefly, but don't let it brown.
• 2 add cream, parsley, black pepper and salt.
• 3 stir with a whisk to combine and cook until heated through and it starts to thicken.
• 4 gradually add cheese and stir with a woden spoon until the cheese is melted and incorporated into the sauce.
• 5 remove from heat.
• 6 serve over pasta, or any poultry or vegetable of your choice.

Palak Tofu

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 tablespoon oil
• 1 large onion
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1 teaspoon fresh ginger, grated
• 2 garlic cloves, minced
• 1/2 cup tomato, chopped (about 1 medium)
• 1 tablespoon coriander
• 1/2 teaspoon garam masala
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1 (10 ounce) package frozen chopped spinach, thawed & undrained
• 1 (12 ounce) package extra firm tofu, drained & cubed
• 1/4 cup heavy cream

Recipe

• 1 saute onion, cinnamon, cardamom, and ginger in 1 tablespoon oil until onion is soft. then add garlic and chopped tomatoes, reduce heat and simmer for 2 minutes.
• 2 add coriander, garam masala, paprika, and salt, and spinach, cover and simmer on low heat for approximately 10 minutes.
• 3 add tofu cubes and simmer for another 20 minutes.
• 4 remove from heat, add cream, and stir until heated through.

Middle Eastern Raisin Rice

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 cups long grain rice
• 4 cups water, approximately
• 1/4 cup golden raisin
• 1/4-1/2 teaspoon salt
• 1 1/2 tablespoons cinnamon
• 1/8 cup olive oil
• 1/2 teaspoon saffron (optional)
• plain yogurt, for serving

Recipe

• 1 wash rice well. place 2 cups rice in a rice maker (or pot), add 4 cups water, or enough water to just cover the rice with no grains sticking out.
• 2 add raisins, salt, cinnamon, saffron (optional) and then drizzle olive oil around in a circle over the rice mixture. mix well with spoon so rice and ingredients are blended together. there should be enough cinnamon added to give off a strong scent of cinnamon. adjust amount as needed.
• 3 cook rice in rice maker or pot and after rice is cooked, stir ingredients together one more time. spoon onto large platter and serve with plain, nonfat yogurt.

Middle Eastern Green Beans And Tomatoes

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup long grain rice, cooked according to package directions
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 1 lb green beans, trimmed and cut in half
• 3 garlic cloves, minced
• 4 large tomatoes, chopped or 28 ounces canned chopped tomatoes, drained
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground allspice
• 1/2 teaspoon sugar
• 1/4 cup parsley (optional)

Recipe

• 1 begin cooking rice.
• 2 meanwhile, heat olive oil over medium heat and saute onions about 5 minutes.
• 3 add green beans and saute about 8-10 minutes.
• 4 add garlic and saute 1 minute.
• 5 add tomatoes, salt, pepper, allspice and sugar and bring to boil. at this point if you feel the mixture is too dry you can add up to 1/4 cup of water.
• 6 cover and cook 15-20 minutes.
• 7 serve over warm rice with parsley sprinkled on top if desired.

Pakoras

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

• Servings: 10
• 2/3 cup gram flour
• 1/4 teaspoon baking soda
• 5 tablespoons cold water
• 1/4 teaspoon cayenne
• 1/4 teaspoon cumin powder
• 1/4 teaspoon turmeric
• 1/2 cup chopped onion
• 1/2 cup peeled and chopped potato
• 2 tablespoons chopped cilantro
• 1 teaspoon salt
• 1 pinch saffron
• oil (for frying)

Recipe

• 1 combine flour and baking soda.
• 2 add cold water slowly.
• 3 stir until moistened.
• 4 add rest of ingredients but don't over-mix.
• 5 drop by tablespoonfuls into hot oil.
• 6 fry until both sides are golden brown.
• 7 caution: don't put too much dough in at once, or it will turn out gooey in the middle.

J/kim

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• sesame oil
• 2 sheets nori
• salt

Recipe

• 1 rub oil lightly on kim.
• 2 sprinkle with salt.
• 3 wave above stove top burner until the kim turns green and crisp.

Lamb And Sesame Burgers

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 lb ground lamb
• 1 egg, beaten lightly
• 1 cup stale breadcrumbs
• 1 tablespoon fish sauce
• 1 tablespoon red curry paste
• 2 tablespoons chopped fresh cilantro, roots and stems
• 1 small fresh red chili, seeded and chopped finely
• 8 green onions, sliced thinly (divided)
• 1/4 cup sesame seeds
• 2 tablespoons vegetable oil or 2 tablespoons peanut oil
• 4 bread rolls or 4 buns
• 1 medium carrot, grated
• 1/2 cup bean sprouts or 1/2 cup alfalfa sprout
• 1/4 cup lightly packed fresh cilantro leaves
• 1/3 cup sweet chili sauce

Recipe

• 1 combine the lamb, egg, breadcrumbs, fish sauce, paste, cilantro roots and stems, chilli and half the green onion in a medium bowl. (note: the mixture may be salted, if desired.) mix thoroughly with your hands until well combined and sticky. divide the mixture into four portions; shape portions into large flat patties. sprinkle both sides of patties with sesame seeds; press firmly into the patties.
• 2 meanwhile, heat the flat plate of a barbecue over medium-high heat.
• 3 drizzle the oil over the barbecue plate. cook the patties for 4 minutes, then turn and cook for a further 3-4 minutes on the other side. the patties should be browned and cooked through.
• 4 split each bread roll in half; grill or toast each side. place some carrot on the base of each bun, then top with a patty, bean sprouts, remaining green onion and cilantro leaves. drizzle with sweet chilli sauce and top with the remaining bread top.