Monday, December 15, 2014

Chicken Shawarma


Chicken Shawarma
Shawarma is one of kid's favorite food, why not you try it at home? Follow this recipe you can't go wrong with this homemade version of Chicken Shawarma..

Ingredients:

Chicken ½ kg (boneless)
Garlic paste 1 tsp
White pepper 1 tsp
Salt 1 tsp
Soya sauce 1 tbsp
White vinegar 2 tbsp
Cinnamon 2 tbsp (grinded)
Oil 2 tbsp
Chili sauce 3 tbsp
Yogurt 3 tbsp
Pita bread 1
Onion slice as required
Salad leaves as required
Tahini Sauce:
Tahini 2 tbsp
Yogurt ½ cup
Garlic paste ½ tsp
Salt ½ tsp
White pepper ¼ tsp
                
Method:

1.      Cut boneless chicken into strips.
2.      Marinate chicken strips with garlic paste, white pepper, salt, soy sauce, white vinegar, cinnamon, chili sauce and yogurt for an hour.
3.      Heat 2 tbsp oil in frying pan, add marinated chicken and fry for 10 minutes until it tenderize.
4.      Now put fried chicken over pita bread.
5.      Then add tahini sauce, onion and salad leaves and fold it.
6.      Serve hot with tahini sauce or chili garlic sauce.
7.       Tahini Sauce: Add tahini, yogurt, garlic paste, salt and white pepper in blender and blend well.

Kabsa Chicken


Kabsa Chicken
Kabsa Chicken is a traditional Arabic rice dish with chicken. Some people add vegetables and nut also. It has so many variations to make. I tried many recipes then combine two different recipes to get an ultimate taste. Must try this tasty recipe.

Ingredients:

Chicken 8 pieces (or whatever you want)
Rice 3 cup (soaked)
Water 2 liter
Salt to taste
Pure butter 4 tbsp
Potato 2 medium (medium cubed)
Onion 250 gm (sliced)
Cinnamon 2 sticks
Whole black pepper 5
Cloves 5
Coriander powder 1 tsp
Black pepper powder 1 tsp
Red chili powder ½ tsp
All spice powder ½ tsp
Tomato 2 (sliced)
Tomato paste 3 tbsp
For Garnishing:
Almonds 10 (blanched & peeled)
Cashews 10
Raisins 20 (fry all in 1tbsp butter)

Method:

1.      Add water, chicken pieces and salt in a pot and allow boiling and remove froth as it appears.

2.      Cover pot and cook about 20 minutes or until chicken cooked.

3.      Remove chicken from stock and set aside. Reserve stock.

4.      In another pot melt pure butter and fry chicken pieces from all sides until get a brownish color. Remove chicken and set aside again.

5.      In same butter fry potato for 3 minutes then add sliced onion and fry until onion golden brown.

6.      Add spices, tomatoes and tomato puree; mix well.

7.      Pour stock, it should be around 6 cups.

8.      Add rice, cover and cook until rice 80% done.

9.      Now place chicken pieces on top of rice and simmer about 10 minutes.

10.  Dish out rice, garnish with nuts and serve.



Beef and Vegetable Stew


Beef and Vegetable Stew
It's one of the best sources of high quality protein, beef is also rich in B-vitamins, zinc, selenium and phosphorous.This stew is both attractive and delightfully tasty especially when served with some boiled basmati rice! For a balanced proportion of nutrients, fill almost half of it with the veggies, 1/4 of it with beef and the rest with rice!

Ingredients:

2 tablespoons olive oil
750 g lean beef, cut into cubes
3 medium onions, cut into cubes
1½ tablespoons plain flour
6 cups water or 1500 ml
1 cinnamon stick
1 large tomato, diced
1 tablespoon tomato paste
1 bay leaf
1 green bell pepper, or red bell pepper, cut into cubes
2 small zucchini, cut into cubes
2 cloves garlic, chopped
1 cup pumpkin or 150 g, peeled and cut into cubes
1 potato, peeled and cut into cubes
3 whole cardamom pods
2 cubes MAGGI® Beef Bouillon
¼ teaspoon ground black pepper

Method:

1.      Heat the oil in a pan. Add the meat and fry until golden brown.
2.      Add the onion and cook for further 5 minutes then add the flour and mix well. Add the water, cinnamon stick, tomato, tomato paste and bay leaf. Cover and cook on low heat for 1 hour or until meat is tender.

3.      Add bell pepper, zucchini, garlic, pumpkin, potato, cardamom, black pepper and MAGGI® Beef Bouillon cubes then cook for additional 15 minutes or until meat and vegetables are cooked.