tag:blogger.com,1999:blog-7106252270940237142024-02-02T15:14:36.842-08:00Roo's Food FusionThe most important ingredient in any recipe is Love.
Roohihttp://www.blogger.com/profile/02654986092211321302noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-710625227094023714.post-51934067870180654692015-02-23T12:06:00.004-08:002015-02-23T12:06:55.697-08:00Persian inspired Lamb chops<div class="separator" style="clear: both; text-align: center;">
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<span class="st">بسم الله الرحمن الرحيم</span> </div>
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I was shopping for organic Lavender online for baking purposes and came across dried rose petals, so what did I do? I bought them both! :) </div>
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Ofcourse I had no idea what to do with rose petals other than use them for decorations, so I looked into it some more and found that rose petals are used extensively in Persian cuisine for taste and decoration, also for beauty purposes and some medical conditions. So having looked at the way dried rose petals can be used I decided to grind them and use as a spice for marinating my lamb chops. along with some other spices too, and WOW did they turn out amazing! The dried rose petals add a delicate floral aroma and flavour to the meat. A must try recipe if you wish to impress or just indulge in something that little more special :) </div>
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<u><b>Ingredients</b></u></div>
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2lbs lamb chops</div>
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6 tbsn dried edible rose petal ( grind in a spice grinder till very fine )</div>
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5 tbsn of Olive oil or ghee </div>
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1 tspn Turmeric</div>
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1 tspn Cumin powder</div>
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1 tspn Garam masala ( Click here for my garam masala recipe <a href="http://roosfoodfusion.blogspot.co.uk/2015/02/my-homemade-garam-masala.html" target="_blank">http://roosfoodfusion.blogspot.co.uk/2015/02/my-homemade-garam-masala.html</a></div>
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1 tspn Cinnamon powder</div>
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1 and a half to 2 tspn salt </div>
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3 cloves of garlic sliced or grated.</div>
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Juice of 1 lemon</div>
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2 tbsn of rosewater </div>
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<u><i>Dressing </i></u></div>
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3 red chillies ( remove seeds if you don't want it too spicy )</div>
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1 cup of fresh coriander chopped up</div>
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1 tbsn of dried mint </div>
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Juice of 1 lime</div>
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Half cup of olive oil</div>
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Salt and black pepper to taste</div>
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<u><b>Method</b></u></div>
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1. Put lamb chop in a bowl and in all the ingredients and mix thoroughly making sure all the lamb chops are covered in the marinade. Cover with cling film and leave for a few hours or best overnight.</div>
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2. Pre-heat oven to highest temp, take the meat out of fridge and leave to come to room temperature. After about 10 mins, rub a little oil into a large baking dish and place the lamb chops on there.</div>
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3. Place the chops into the oven and cook for about 25 mins. Keep checking to make sure they are not over cooking as some oven cook quicker than others.</div>
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4. In the meantime make the dressing by adding all the ingredients for dressing to the oil and mix well, season according to your own taste. Leave aside to allow the flavours to marry.</div>
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5. Once the lamb chops have cooked remove and place in a serving dish, drizzle over the dressing and serve immediately.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKDctvW67QC5JJH-3f-2U-Gh_wv-9IDOi3FFL61BrLmizcRsruC-1orM1iUcOyUpUSs9LN_iN0HMC96UE1UTb8OfND9VYYrRpCnr8vOqgwhxKPsXOWXDUbz-GSKmDdHyM5SeeU9skOtXp5/s1600/photo+5(42).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKDctvW67QC5JJH-3f-2U-Gh_wv-9IDOi3FFL61BrLmizcRsruC-1orM1iUcOyUpUSs9LN_iN0HMC96UE1UTb8OfND9VYYrRpCnr8vOqgwhxKPsXOWXDUbz-GSKmDdHyM5SeeU9skOtXp5/s1600/photo+5(42).JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Juicy and succulent!</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Serve with a salad or Vermicelli Rice. Click here for link to that recipe <a href="http://roosfoodfusion.blogspot.co.uk/2014/04/vermicelli-rice.html" target="_blank">http://roosfoodfusion.blogspot.co.uk/2014/04/vermicelli-rice.html</a> </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjZ1qx3CO_BvWKC5BGGgj0wYnQC0qrkVCZV9Y_11zHn3ZO1o4UxhmfejOgyyjFLHtqc4Iooct9EtwqUtqUaVvR6Pl9gdY37b1X0rWjopa0YNmJSHjWhrAkzEsFXCIkSfJOb9CdWm6ue6X/s1600/photo+2(77).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjZ1qx3CO_BvWKC5BGGgj0wYnQC0qrkVCZV9Y_11zHn3ZO1o4UxhmfejOgyyjFLHtqc4Iooct9EtwqUtqUaVvR6Pl9gdY37b1X0rWjopa0YNmJSHjWhrAkzEsFXCIkSfJOb9CdWm6ue6X/s1600/photo+2(77).JPG" height="396" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serving suggestion, Persian Lamb chops with Vermicelli Rice</td></tr>
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Roohihttp://www.blogger.com/profile/02654986092211321302noreply@blogger.com1tag:blogger.com,1999:blog-710625227094023714.post-7129035421747174502015-02-23T12:05:00.000-08:002015-02-23T12:05:20.476-08:00My Homemade Garam Masala<div style="text-align: center;">
<b><span class="st">بسم الله الرحمن الرحيم</span></b></div>
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<span class="st">Nothing beat home milled spices! Forget the rubbish in the packets! one of the most famous of all is Garam Masala which is a Mixed spice that is used in cooking within the Sub-continent. What I love about garam masala is that each region, even household has their own unique version, there is no one set recipe, although the majority of whole spices is generic, some may like more cumin in theirs while others may want more cloves and cinnamon. I like to vary mine each time it, I guess I am still trying to find that perfect blend for me :) </span></div>
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<span class="st">I give you my version here however sometimes I like to add nutmeg and mace, here I have not used but if you would like to add them by all mean try and see what tickles your taste buds. :)</span></div>
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<u><b><span class="st">Ingredients</span></b></u></div>
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<span class="st">2 Tbsn Cloves</span></div>
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<span class="st">2 Tbsn Black Peppercorns </span></div>
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<span class="st">10 Large Black Cardamoms</span></div>
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<span class="st">3 Tbsn Whole coriander seeds</span></div>
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<span class="st">5 Tbsn of Cumin seeds </span></div>
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<span class="st">1 whole Cinnamon stick</span></div>
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<span class="st">1 Star Anise</span></div>
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<u><b><span class="st">Method</span></b></u></div>
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<span class="st">1. Dry roast the spice by places them into a dry frying pan, keep close watch and keep stirring until the spices begin to release a beautiful aroma and boy will they!! When they are lightly toasted remove and put into a grinder.</span></div>
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<span class="st"> 4. Grind the spices until finely milled, I like to do this in batches as it grinds quicker and finer this way. </span></div>
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<span class="st">5. Once milled put into a plate and allow to cool. Once spice mix has cooled store in air tight container and use whenever you wish to add the aroma of the sub-continent to your dishes! :)</span></div>
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<span class="st">Enjoy!</span></div>
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Roohihttp://www.blogger.com/profile/02654986092211321302noreply@blogger.com2tag:blogger.com,1999:blog-710625227094023714.post-44297797835146019992015-02-23T10:37:00.000-08:002015-02-23T10:37:11.098-08:00Courgette Spagetti/ Courgetti<div class="separator" style="clear: both; text-align: center;">
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<span class="st"> بسم الله الرحمن الرحيم</span></div>
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Courgette spaghetti or Courgetti as it is known here. ( One of my American friends informed me it known in the US as Spoodles, spaghetti/noodles :D ) I saw this recipe in a Healthy eating magazine as an alternative to pasta. I thought I would give this a try and see how it goes, would I substitute it for pasta? No, however this is a delicious dish in its own right, so flavourful and bursting with freshness! I really enjoyed cooking this, as well as eating! You can cook with any ingredients you wish, I decided to go for the fresh flavours of the Mediterranean. It doesn't take long at all. It can be eaten as a yummy lunch, light dinner or as a side dish. Either way I am sure you will enjoy! Give it try and see for yourself.</div>
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<i><u><b>Ingredients</b></u></i><br />
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3 Courgettes<br />
10 sundried tomatoes from a jar<br />
10 roasted peppers from jar<br />
4 tbsn of Olive oil<br />
1 Small bag of fresh basil chopped up<br />
Handful of pine nuts<br />
Salt and black pepper to taste.<br />
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<u><i><b>Method</b></i></u><br />
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1. Cut courgettes into thin strips till you reach the seeds. ( To do this I used a tool that looks like a peeler but actually juliennes, if you do not have you can grate using the thick side of grater)<br />
Do not throw away the inside of the courgettes as this will be used in the sauce.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnKjz0Hd4B8OhJD9tAgohc8LPZSDmGtFuMd6UO8wchZELz_Hj27y7NdVSOMYRt2N0rPxSb8MKYPwhLGwwr8JnrTgm15r3AUgup9roh7N7P9KJE3aWHSu-NhaupGhNfcarlN8WL1ySq_Xas/s1600/photo+3(66).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnKjz0Hd4B8OhJD9tAgohc8LPZSDmGtFuMd6UO8wchZELz_Hj27y7NdVSOMYRt2N0rPxSb8MKYPwhLGwwr8JnrTgm15r3AUgup9roh7N7P9KJE3aWHSu-NhaupGhNfcarlN8WL1ySq_Xas/s1600/photo+3(66).JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Keep this part to add to the sauce.</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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2. Next heat 2 tbsn of olive oil in pan and add the courgetti and cook for about 2 minutes on high heat. We do not want to fully cook the courgettes but just enough to keep a good crunch. Remove and set aside.<br />
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3. Heat the remaining oil in same pan and add the sundried tomatoes, peppers and inside of the courgettes. Cook till the pulp of courgettes has softened which should take about 5 minutes. Then add you chopped up basil leaves. Cook for another 2 mins and then add your courgetti.<br />
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4. Cook all together for a few more minutes making sure the sauce covers all the courgetti.<br />
5. In small frying pan toast the pine nuts until golden brown, making sure to not burn.<br />
6. Finally, dish up your courgetti into a plate, sprinkle with pine nuts and serve.<br />
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Enjoy!<br />
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Roohihttp://www.blogger.com/profile/02654986092211321302noreply@blogger.com2tag:blogger.com,1999:blog-710625227094023714.post-44029185996548733162014-09-01T10:36:00.001-07:002014-09-01T10:36:35.744-07:00Chicken and Mushroom pie<div style="text-align: center;">
<span class="st">بسم الله الرحمن الرحيم </span></div>
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With Autumn fast approaching, nothing beats a hearty midweek supper. Chicken and mushroom pie is a classic dish. There really is no one set recipe for this, everyone has their own version and preference with ingredients. This version of mine is made with Shittake mushrooms which give this pie a really meaty flavour. So give this a try and see for yourself, add or omit as please, you can add carrots and spinach also, great way of getting vegetables into your meals.</div>
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<u><i><b>Ingredients</b></i></u></div>
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3 lbs boneless chicken ( I used Chicken Thigh as it is more tender and flavourful )</div>
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1 bunch of spring onion</div>
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3 x 125g tub Shittake Mushrooms</div>
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2 cups of frozen peas </div>
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50g of butter </div>
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1 tbsn of sunflower oil</div>
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5 tbsn of cornflour</div>
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1 tub of mascarpone cheese</div>
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Knor vegetable stock pots </div>
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2 packets of Just Roll puff pastry</div>
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1 egg</div>
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1 egg white </div>
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2 tbsn garam masala </div>
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Salt to taste (Be careful as stock cubes already have salt so add little to begin with) </div>
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2 tspn black pepper</div>
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Ceramic blind baking beans or you can use lentils or rice. </div>
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<u><i><b>Method</b></i></u></div>
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1. Heat pan and melt butter and oil together. Add chicken and brown well. Add 1 tspn salt and garam masala. When it has browned add 2 tbsns of cornflour and cook well together this chicken is well coated. Remove from the pan and set aside.</div>
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2. In same pan add your chopped spring onions and cook till soft, then add the sliced mushrooms and cook well till they soften also ( If need be add a touch more oil ) next add the chicken back into pan and mix well. Followed by the peas. Cook together for about 3-4 mins.</div>
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3. Now add the remaining cornflour and combine, followed by the vegetable stock pots or stock cubes.</div>
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4. When mixed well add your mascarpone cheese, black pepper and mix.</div>
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5. Now add two cups of hot water mix together and cook till it reaches a loose creamy consistency. Check seasoning especailly salt and add if needed. Then set aside and allow to cool.</div>
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5. Next take you puff pastry and roll out to size of dish. Then place parchment paper over it and add in your ceramic blind baking beans or if you don't have them add lentils or rice, this is to weight the pastry and make sure sure it does not shrink during cooking process. This is called blind baking. Please note the rice or lentils being used will not be ok to cook, but you can store and put away for blind baking next time.</div>
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6. Bake at gas mark 4 for about 20-25 mins, then take out and coat with egg white, this will seal the bottom pastry, put back in oven and cook for another five minutes.</div>
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7. When pastry is done, pour the chicken and mushroom mixture over pastry.</div>
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8. Now roll out other puff pastry and place on top of the pie. Push or crimp sides and coat with egg wash. Place into oven at same temperature and cook till golden brown.</div>
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9. Remove from oven and leave to cool for a few minutes before serving.</div>
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Bil-hana wa ash shif'a!</div>
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Enjoy!</div>
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Roohihttp://www.blogger.com/profile/02654986092211321302noreply@blogger.com1tag:blogger.com,1999:blog-710625227094023714.post-42395025728331249802014-09-01T10:35:00.002-07:002014-09-02T01:02:00.466-07:00Zarda ( Sweet Rice )<div style="text-align: center;">
<span class="st">بسم الله الرحمن الرحيم </span></div>
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<span class="st">So I was at my mothers house when she decided she wanted to make Zarda for dessert</span></div>
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<span class="st">so I took this as a great opportunity to blog my mothers Zarda recipe from her home. :)</span></div>
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<span class="st">A simple yummy dessert.</span></div>
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<u><i><b><span class="st">Ingredients</span></b></i></u></div>
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2 cups Basmati Rice <br />
1 and 3/4 cups of sugar <br />
2 tbsn coconut shavings <br />
2tbsn almonds<br />
2tbsm pistachios<br />
Tbsn raisins<br />
5 cups water (for par boiling rice)<br />
Pinch of salt<br />
1/4 tspn Cardamom powder<br />
125g Butter <br />
Half cup of water</div>
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Half teaspoon food colouring </div>
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<u><i><b>Method</b></i></u></div>
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<span class="st">1.Soak rice for half hour. <br />2. Boil almonds and pistachios then peel almond skin and leave to soak in cool water with pistachios and raisins. </span></div>
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<span class="st">3. Heat
water in another pot and when boiled Add food colouring then when comes
to boil add the rice. Add pinch of salt and Cook on high.</span></div>
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<span class="st">4. After five minutes rice should be slightly undercooked, al dente, then drain. Set aside.</span></div>
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<span class="st">5. Now
in same pan melt butter on low heat. When melted add sugar and half cup
of water. Cook till sugar has dissolved. If you don't add some water
the sugar will clump and not dissolve. Keep sitting to avoid burning.
When frothing add the raisins almonds and pistachios, cook further.</span></div>
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<span class="st"><br />6. When
it reached sticky stringy consistently add rice and very gently combine in
folding motion. Do not be too rough as it will break rice. Make sure the
rice is evenly coated in sugar syrup.</span></div>
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<span class="st">7. Add few drops of Kewrah water, if
you don't have this you can use rose water. Cook on medium heat
for 2 mins then give stir folding with a fork ever so gently. </span></div>
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<span class="st">8. Turn heat
down low and cover and leave till until it dries up. </span></div>
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<span class="st">9. Pop into
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underneath the pan, leave for another 5-8 mins so rice fluffs up. </span></div>
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<span class="st">10. Serve and enjoy!</span></div>
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<span class="st">Bil-hana wa ash shifa'a.</span></div>
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Roohihttp://www.blogger.com/profile/02654986092211321302noreply@blogger.com1tag:blogger.com,1999:blog-710625227094023714.post-81029321398167009812014-09-01T10:35:00.000-07:002014-09-01T10:35:11.859-07:00Apple and Blackberry Turnovers<div class="separator" style="clear: both; text-align: center;">
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<span class="st"> بسم الله الرحمن الرحيم </span></div>
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I love baking when it does spare of the moment, when you look in the fridge to find some puff pastry and blackberries and plenty of apple my wonderful father had bought for me. There was only one thing to do! Turnovers. Now I don't know about you but i love these delicious pastries! yummmmmy especially with a cup of tea. What I also love about this is that the filling can be used with french toast or to pour over porridge. My children loved these! Delicious I tell you! Hey but don't take my word for it, try it out yourself. :) </div>
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<u><i><b>Ingredients</b></i></u></div>
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<span class="style3">6 medium apples of your choice, peeled and cut into small pieces</span></div>
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<span class="style3">1 punnet of Blackberries<br />
Zest of Half of an Orange<br />
Half a cup of Brown Sugar<br />
2 Tbsp of Unsalted Butter<br />
1 Tbsp of plain flour<br />
1 tsp of Ground Cinnamon<br />2 packets of puff pastry </span></div>
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<span class="style3">1 egg for egg wash.</span></div>
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<span class="style3">1 tbsn milk<br />
Brown or white sugar, for topping</span></div>
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<span class="style3">Chocolate chip to melt and drizzle on top ( Optional ) </span></div>
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<span class="style3">Method</span></div>
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<span class="style3">1. Pre-heat oven to gas mark 4. Melt butter and add the apples, brown sugar, cinnamon and orange zest. Cook for 10 minutes till apples soften.</span></div>
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<span class="style3"></span>2. Then add the Blackberries and cook together. Blackberries will release their juices. Then ad flour and combine. Sauce will thicken. Set aside and allow to cool.</div>
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3. Next roll out pastry into square and cut four smaller squares, place some of the filling in each one as shown in pic below.</div>
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4. Then fold over into triangles. In bowl mix egg and milk and wash the pastries with this egg wash. Sprinkle some brown or white sugar on top. Place in oven and cook for about 20 mins or until pastries are golden brown.</div>
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5. This part is totally optional, however a most delicious touch! For chocolate drizzle simply melt place in pan and place over pan of hot water and allow to melt. The drizzle over pastries using a piping bag or with a spoon.</div>
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6. Dust with icing sugar and serve warm with a lovely cup of tea. </div>
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Enjoy!!</div>
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Bil-hana wa ash shifa'a</div>
Roohihttp://www.blogger.com/profile/02654986092211321302noreply@blogger.com0tag:blogger.com,1999:blog-710625227094023714.post-22054375447094260192014-08-15T10:04:00.001-07:002014-08-16T02:43:53.557-07:00Chicken Palak (Chicken & Spinach)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span class="st">بسم الله الرحمن الرحيم</span></span> </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl1WrmwHdj567yr-ithJv_T_0mQ8VWilYs1VREZH-MZDE7sE68A9imyOyIWE24RUwZsLlMyW7SlzrUlkxYqPyl3a1UI0R8yVJiaep2qhA3LbyDPL8BE4J-GrGVy3B2otLBbyMj96gYNEp7/s1600/photo+5(24).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl1WrmwHdj567yr-ithJv_T_0mQ8VWilYs1VREZH-MZDE7sE68A9imyOyIWE24RUwZsLlMyW7SlzrUlkxYqPyl3a1UI0R8yVJiaep2qhA3LbyDPL8BE4J-GrGVy3B2otLBbyMj96gYNEp7/s1600/photo+5(24).JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Palak</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Chicken Palak (chicken spinach) has always been a
favourite dish in my mothers household and now also in my own. The
combination of greens such as spinach, dill and dried fenugreek give
this curry a strong earthy flavour. The aromas waft all through the house leaving hungry mouth salivating!</div>
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Be sure to give this yummy recipe a try.</div>
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<span style="font-size: small;"><u><i><b>Ingredients</b></i></u></span><br />
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3lbs of boneless chicken<br />
5-6 cloves of garlic<br />
2 inch piece of ginger<br />
3-4 medium onions<br />
Half can of chopped tomatoes<br />
3 cans of spinach leaves (You can use fresh if you prefer, cans just save time)<br />
1 whole cup of chopped dill<br />
Half cup of dried fenugreek leaves ( You can use fresh if you prefer)<br />
3-4 green chilies<br />
2-3 tspn salt<br />
2 tspn chili powder<br />
2 tspn of garam masala<br />
1 tspn cumin powder<br />
1 tspn turmeric powder<br />
5 tbspn Oil or ghee <br />
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<u><i><b>Method</b></i></u><br />
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1. Grind the onions to a paste (to make easier add a few tablespoons of water to help it grind better)<br />
when water dries up add the garlic and ginger and continue cooking until all water has evaporated.<br />
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2. Add the chicken and cook till browning, then add the chopped tomatoes, spices and salt.<br />
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3. Stir till well mixed, cover and leave till chicken releases its own juices.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1hyphenhyphenYybFrtkABsRHR0IMQb0JY_0UqENkOsxmUA1CVzxPl5TVrIYcSgyImdlfbQYQvu2jJuzA8TZP1GOokI7VEqM-q8UkF6BmbQF4W-t4Kv2MG8kBmcJGyCy1hiUiwlB4qNPedDDEKbPAS/s1600/photo+4(3).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1hyphenhyphenYybFrtkABsRHR0IMQb0JY_0UqENkOsxmUA1CVzxPl5TVrIYcSgyImdlfbQYQvu2jJuzA8TZP1GOokI7VEqM-q8UkF6BmbQF4W-t4Kv2MG8kBmcJGyCy1hiUiwlB4qNPedDDEKbPAS/s1600/photo+4(3).JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken releases its own water when cooking</td></tr>
</tbody></table>
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4. Now turn heat up and cook on high till water evaporates. When water has dried up add your spinach and combine well. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuaVoIQXKiutuWynNEklIfSEjTpIuxaG0hbZsyzsYvf5qRe-dw5OfgtqwIAu4BifJLfUW4k7DfSugXzvNBGkX5woG8O0m6fPA7GbPgyMCv8XSY0CZTtlUEMLUs_cW130iFMsUbOyvdNudK/s1600/photo+1(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuaVoIQXKiutuWynNEklIfSEjTpIuxaG0hbZsyzsYvf5qRe-dw5OfgtqwIAu4BifJLfUW4k7DfSugXzvNBGkX5woG8O0m6fPA7GbPgyMCv8XSY0CZTtlUEMLUs_cW130iFMsUbOyvdNudK/s1600/photo+1(3).JPG" height="400" width="400" /></a></div>
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5. Cook for a about 5 minutes then add your dill mix together well. When adding the dried fenugreek leaves make sure you remove any stalks as they do not cook through.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8HFIA9Z_NdX7BgwyDXoLxzZpwLpTa59WhAI-BSd3z88TZcn6YXbp89mRp6RYETT2eFPZNR3dbe5pKSALWRyQB_OsQb3ZLDD3FfJIVonH6pESbJhJuwDpCogRU1H29BsFefbE5nqirq2L/s1600/photo+5(25).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8HFIA9Z_NdX7BgwyDXoLxzZpwLpTa59WhAI-BSd3z88TZcn6YXbp89mRp6RYETT2eFPZNR3dbe5pKSALWRyQB_OsQb3ZLDD3FfJIVonH6pESbJhJuwDpCogRU1H29BsFefbE5nqirq2L/s1600/photo+5(25).JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dried fenugreek leaves, remove stalks as can be seen in this picture above.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRjyCmFgIVRob68t5FyC6I3YTTsapP3ZIqZdL2TkQPyKBbjJ2xFObQ8zXnMjz_hRQlNmWV_leQ-K-bl3UXx8sTHNHLmp0oihBtCx3jL8Z5lZ8BIh4d63vlU65BAjjT-L2mnSn_doG29cp_/s1600/photo+2(3).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRjyCmFgIVRob68t5FyC6I3YTTsapP3ZIqZdL2TkQPyKBbjJ2xFObQ8zXnMjz_hRQlNmWV_leQ-K-bl3UXx8sTHNHLmp0oihBtCx3jL8Z5lZ8BIh4d63vlU65BAjjT-L2mnSn_doG29cp_/s1600/photo+2(3).JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh Dill added to the chicken give a delightful flavour and aroma!</td></tr>
</tbody></table>
6. Now cook for a good ten minutes for about 10 minutes until all water has evaporated. Then chop up green chilies and mix in.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF3wgJhuX8e3ChzPOeo1wEXc4C6FNq5uC-EEKCMgeuMAI_5I7CdoFhvuj6DgtolIwLh93Dw_R0YhNfGoGf5F96sa-gsOsfPGos3rQRgxUY4z47KR84z_OmOtwRLYdZ4HsoDQ-IlrugUBKW/s1600/photo+3(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF3wgJhuX8e3ChzPOeo1wEXc4C6FNq5uC-EEKCMgeuMAI_5I7CdoFhvuj6DgtolIwLh93Dw_R0YhNfGoGf5F96sa-gsOsfPGos3rQRgxUY4z47KR84z_OmOtwRLYdZ4HsoDQ-IlrugUBKW/s1600/photo+3(2).JPG" height="400" width="400" /></a></div>
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7. If you wish the curry to be more saucy add about 2 cups of warm water and cook till it reaches you desired consistency.<br />
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Serve with freshly made chapatis or plain Basmati rice. Enjoy!!<br />
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<b><i>Bil-hana wa al shifa'a!</i></b><br />
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<br />Roohihttp://www.blogger.com/profile/02654986092211321302noreply@blogger.com1tag:blogger.com,1999:blog-710625227094023714.post-26296589890135454412014-06-08T14:20:00.000-07:002014-06-08T14:20:10.406-07:00Sooji ka Halwa<div style="text-align: center;">
<span class="st"> بسم الله الرحمن الرحيم</span></div>
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<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<span style="color: red;"><b><i>Dedicated to my Beloved Master, Sultan ul Awliya Sheikh Muhammad Nazim Al Haqqani (Q.S) of the most Distinguished Naqshbandi Sufi Order. </i></b></span></div>
<div style="text-align: center;">
<span style="color: red;"><b><i>(1922-2014)</i></b></span></div>
<div style="text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOROO2zHzw6lymLa-jvZvJBIPX1vFsyRDX2sku34mFoUbdlIlMc7eOtPz4eJQ_SjZGEWp9GAUrdxSOCui5LyGhsv3WIx4aZQJlmOqI4flNqyHVyOdYVzIiPyMu6fZ9jM5Q1ygeM9MlnK_/s1600/photo(15).PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOROO2zHzw6lymLa-jvZvJBIPX1vFsyRDX2sku34mFoUbdlIlMc7eOtPz4eJQ_SjZGEWp9GAUrdxSOCui5LyGhsv3WIx4aZQJlmOqI4flNqyHVyOdYVzIiPyMu6fZ9jM5Q1ygeM9MlnK_/s1600/photo(15).PNG" height="395" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sultan Ul Awliya Maulana Sheikh Nazim Q.S </td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<div style="text-align: center;">
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<br />
<div align="center" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">I remember back in 2010 I visited my beloved
Sufi Master Maulana Sheikh Nazim Q.S in Lefke, Cyprus and he mentioned to me
and a few other ladies how much he liked Pakistani Halva. I remember His
beautiful face smiling as he was telling us. He is the one who made and still
makes everything in my life look, feel and taste beautiful, He is the epitome
of beauty itself. I live my life in eternal gratitude that I was granted the
gift of Love through him, my passion, my morning sun and evening moon, the
coolness of my eyes and the light of my heart, the tranquillity of my soul and the
wealth of a thousand generations, I dedicate this to You my beloved Murshid.</i></b></div>
<br />
<div style="text-align: left;">
<br />
<br />
There are many different types of Halva's, but the one that is most common in Pakistani cuisine is Sooji ka Halwa, which is halva made from semolina. The recipe I shall share with you was taught to me by my mother, I tweaked it here and there slightly. However I must warn you, this recipe is not for the calorie counters out there!</div>
</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I do hope you will give this a try.</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ6j_S3YF6A7K5_q7WQIc4xpgF0dAr9fStNCl-m294hVKuSUsZgoYRVzkap4sc1eMUcAwFB3cuBEVeQQG0qZn3I5fYn6EAPJoBZqzdpKiGQgPwZ6KaJzee_AJ-BoZ4NCmYWy6BSxN068uA/s1600/photo+1%25282%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ6j_S3YF6A7K5_q7WQIc4xpgF0dAr9fStNCl-m294hVKuSUsZgoYRVzkap4sc1eMUcAwFB3cuBEVeQQG0qZn3I5fYn6EAPJoBZqzdpKiGQgPwZ6KaJzee_AJ-BoZ4NCmYWy6BSxN068uA/s1600/photo+1%25282%2529.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sooji ka Halva</td></tr>
</tbody></table>
<br />
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<u><i><b>Ingredients</b></i></u><br />
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250g Butter<br />
2 Cups of Semolina (I used fine grain)<br />
2 Cups of sugar<br />
8 Cups of water <br />
Handful of blanched Almonds<br />
Half cup of dried fruit of choice ( I used Whitworths sultana and cinnamon apple)<br />
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<u><i><b>Method</b></i></u><br />
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1. In a saucepan heat a cup of water and add almonds, bring to boil until, drain and cool with cold water, then carefully remove the skin of the almonds and slice, set aside.<br />
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2. In another pan add 8 cups of water along with sugar. and bring to boil till sugar dissolves, in meantime melt the butter in a cooking pan, when melted ad the semolina and cook on high, be careful here not to burn the semolina so continuously stir until golden beige in colour. This should take between 15-20 minutes.<br />
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3. On one side on hob you should have water and sugar simmering away on low and sugar should have dissolved. Now add the dried fruit of your choice to the halva and stir well for a few minutes<br />
( Usually raisins are used but use any that tickles your fancy :) )<br />
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4. Now take the pan of water with dissolved sugar and very very carefully pour into semolina, please be careful at this point as semolina splatters a lot, maybe better to ask someone to pour water while you stir.<br />
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5. Stir for a few more minutes till it thickens.<br />
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6. Sprinkle with desiccated coconut and decorate as desired. Serve warm with a lovely cup of tea.<br />
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Bil-hana wa ash shifa! :)Roohihttp://www.blogger.com/profile/02654986092211321302noreply@blogger.com4tag:blogger.com,1999:blog-710625227094023714.post-43576525958291213222014-04-15T06:13:00.000-07:002014-04-15T06:13:32.908-07:00Homemade Peach Lemonade<div style="text-align: center;">
<b><span class="st">بسم الله الرحمن الرحيم</span></b></div>
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With the Summer months fast approaching nothing beats sipping on an ice cold lemonade, homemade ofcourse! Unfortunately I have an allergy to some fruits, which limits what fruit in can have, however cooked the fruit or poach and its not a problem. I absolutely love peaches, sadly it is one of my 'forbidden' fruits. I sit and watch others eating juicy fruits and I have to say I do feel it's tad bit unfair. So in order to beat this I try to add the fruit I am allergic to, into cooked dishes or desserts, i know its not the same as having them raw and most probably kills off many nutrients, but for me there is no choice. </div>
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Anyway leaving that aside, I decided to make a Peach Lemonade, this drink is super easy and you can get the children involved in helping you. Serve this to your guests as a pre-dinner drink. Guaranteed they wont be disappointed. </div>
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Fruity, refreshing and delicious, give this a try and taste the Summer!</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQZKgKUIJuLdahc7cGO0zxfme3Nh4pyQBtt5eepXWpdhzsiFt7KS_85-QiWseRU4H_xuhIZHpqSeWL_Cm1xQ2IIONw0LP40ILKrpyG94rd2cmZ_TgdIE_svzfG2eGIKpwf4-db3OgdOcS/s1600/photo%252834%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQZKgKUIJuLdahc7cGO0zxfme3Nh4pyQBtt5eepXWpdhzsiFt7KS_85-QiWseRU4H_xuhIZHpqSeWL_Cm1xQ2IIONw0LP40ILKrpyG94rd2cmZ_TgdIE_svzfG2eGIKpwf4-db3OgdOcS/s1600/photo%252834%2529.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peach Lemonade</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<u><i><b>Ingredients</b></i></u></div>
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6 riped peaches</div>
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1 cup of fresh lemon juice</div>
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1 cup of sugar</div>
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3 cups of water </div>
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zest of 2 lemons</div>
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1 sprig of mint</div>
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1 bottle of peach flavoured sparkling water, you can use plain sparkling or any soda of choice.</div>
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<u><i><b>Method</b></i></u></div>
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1. Cut peaches into small pieces and add to a pan along with the sugar water and lemon zest.</div>
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2. Heat on medium till sugar melts and syrup begins to thicken.</div>
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3. When Peaches soften mash with potato masher.</div>
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4. Add the mint leaves and leave to simmer for a few minutes more. Then turn off heat.</div>
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5. Once cooled strain through a sieve.</div>
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This is the pulp that remains, now as you know I don't like to waste and I most certainly didn't want to waste all this goodness, so I had a change of plan! I decided to add the pulp to a blender along with the juice and whizz up all together.</div>
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6. When all done it looks different in colour than before (see pic below). But taste definitely intensifies.</div>
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7. Add the lemon juice and mix well, pour half into a glass pitcher, depending on size of pitcher. Then pour the sparkling peach water to the top.</div>
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8. Pour into glasses add ice cubes and garnish with mint leaves, then sit back and enjoy the sunny days sipping on cooling peach lemonade. :)</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQDSWFsX1p1Hv4jgTOfwarnokIboBWP3vRj1SYotjcKVJ4CT0SsqmqHKHq8T_FMUU0CLuv65tXt1suYkSu2GHiRIwUNM1ipkayiwWiBE9JkoAfA5PZvNqsW9I6NAGFNFtElqY2-pUDBfWO/s1600/photo+3(64).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQDSWFsX1p1Hv4jgTOfwarnokIboBWP3vRj1SYotjcKVJ4CT0SsqmqHKHq8T_FMUU0CLuv65tXt1suYkSu2GHiRIwUNM1ipkayiwWiBE9JkoAfA5PZvNqsW9I6NAGFNFtElqY2-pUDBfWO/s1600/photo+3(64).JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoy!</td></tr>
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<br />Roohihttp://www.blogger.com/profile/02654986092211321302noreply@blogger.com2tag:blogger.com,1999:blog-710625227094023714.post-46777257802482027812014-04-08T11:00:00.003-07:002014-04-08T11:09:03.346-07:00Green Masala Chicken with Feta Cheese<div style="text-align: center;">
<b><span class="st">بسم الله الرحمن الرحيم</span></b></div>
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Ever had one of those days when you don't know what your doing with a recipe and just try your luck and hope for the best? Well this was one such recipe, I decided I wanted to make a green masala curry but add a twist, a different flavour, couldn't quite figure out what until I opened my fridge to find some feta cheese and thought AHA! A ligthbulb moment! Wasn't quite sure where and when I would add this so I just played along and added when I thought....."Oh this will be a good time!" :)</div>
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May I say how delightful it turned out too! The feta added a subtle tangy flavour which complimented the mint, fenugreek and coriander, giving this dish an overall creamy rich texture. </div>
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I love it when a plan comes together! :)</div>
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My cousin happened to pop in for tea as I was cooking so she ended up being my guinea pig food taster! Much to her delight she liked it so much she decided she would try it out at weekend for her family. So my lovelies, why not give this a try and see what you think!</div>
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Serves 6-8 people</div>
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<u><i><b>Ingredients</b></i></u></div>
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4lbs of boneless chicken</div>
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1 bunch of fresh Coriander</div>
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1 bunch of fresh Fenugreek leaves</div>
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5 sprigs of fresh mint leaves</div>
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4 cloves of garlic</div>
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2 inch piece of ginger</div>
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Juice of 1 Lemon</div>
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200g of Feta cheese </div>
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3-4 onions </div>
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11-12 green chilies (you may use more or less depending on how spicy you want it)</div>
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5 Tablespoons of Olive oil</div>
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4 tablespoons of Ghee </div>
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3 teaspoons of salt or to taste</div>
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3 teaspoons of Garam masala</div>
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2 teaspoons of cumin seeds (One to add in beginning and one to use for tempering)</div>
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<u><i><b>Method </b></i></u></div>
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1. Wash chicken thoroughly and leave to dry.</div>
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2. To make the marinade, in a blender add the mint, fenugreek and coriander leaves along with the garlic, ginger, and lemon juice, one teaspoon of salt and 2 tbsn of olive oil. Add half of the block of feta cheese. Blend to a smooth paste. </div>
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3. Mix the marinade with chicken and leave to marinate at room temperature for minimum of Half an hour.</div>
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4. In the meantime take the onions and chop roughly, blender to make into a paste. Heat 3 tbsns of olive oil, add 1 tspn of cumin seeds and then add the onion paste. If you wish you may add 2-3 green chilies here, but this is optional. Cook till all water in onion paste has cooked out. See pics below.</div>
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5. Now add the marinaded chicken to onion paste and mix well. Cook on high heat, the chicken will release water, cover and let it cook on low heat for about 15 minutes. </div>
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6. Now turn up heat to high and cook to dry out the water, as water is drying add the rest of the feta cheese, and mix well. </div>
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7. Keep stirring on high heat till water evaporates and the masala is sticking to the chicken. When this has been achieved turn off heat and set aside.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiVDvrsSvBQdDPsdXUtZXCVlNh1ZpIpmn35R3wS_kpKeMkBDWYTNCOs1KWuXvesRacIjUkVhzRJDWuxwGUjzysKJFg-0yIVgLL505HsrjzvtN2nSpHNLRnbx0WL0DCBV3MoQ7biGfkQoNa/s1600/photo+2(71).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiVDvrsSvBQdDPsdXUtZXCVlNh1ZpIpmn35R3wS_kpKeMkBDWYTNCOs1KWuXvesRacIjUkVhzRJDWuxwGUjzysKJFg-0yIVgLL505HsrjzvtN2nSpHNLRnbx0WL0DCBV3MoQ7biGfkQoNa/s1600/photo+2(71).JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See how masala sticks to the chicken</td></tr>
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8. Now for tempering, heat the ghee in a small frying pan, then add to it quarter of an onion thinly sliced, 4-5 dried red chillies, 1 tspn of cumin seeds heat until sizzling and onions are going a golden brown colour, then pour over the chicken. </div>
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9. Garnish with mint leaves and serve with fresh warm chapatis. :)<br />
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Enjoy!<br />
Bil hana wa ash-shifa<br />
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Roohihttp://www.blogger.com/profile/02654986092211321302noreply@blogger.com1tag:blogger.com,1999:blog-710625227094023714.post-54675445362652814782014-04-06T12:23:00.003-07:002014-04-06T12:23:39.030-07:00Aubergines with green lentils <div style="text-align: center;">
<b><span class="st"><span dir="rtl">بســــــــم الله الرحمن الرحيم</span></span></b> </div>
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Patlicanli mercimekli mualla, Aubergines with green lentils is a traditional dish from southern Turkey, cooked in Olive oil with dried mint. This is a beautiful recipe that is full of goodness, and amazing flavours.</div>
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(This will serve roughly between 8-12 people)<br />
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<u><i><b>Ingredients</b></i></u><br />
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2 cup green lentils<br />
4 medium eggplants (aubergine)<br />
4 medium onions, thinly sliced<br />
6 cloves of garlic, crushed<br />
2 red bell pepper and 2 green pepper, cut in half and thinly sliced. (Or you can just keep it to red pepper)<br />
2 cans of chopped tomatoes in juice<br />
1-2 cups of olive oil and some extra olive oil for sauteing eggplants<br />
2 teaspoon salt<br />
2 teaspoon black pepper<br />
1 teaspoon dried mint<br />
2 cup water<br />
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<u><i><b>Method</b></i></u><br />
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1. Wash lentils and cook for about 15 minutes till tender, drain and set aside.<br />
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2. Slice aubergines in half ans cut into half moon shapes, lay out on a tray and sprinkle with salt and leave for 10 mins till water releases from them. Then squeeze and dry with paper towel.<br />
3. In a pan heat about 3 tbsns of olive oil and saute the aubergines, do this in batches rather than squeezing them all in one pot. Once sauteed remove and set aside.<br />
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4. In a bowl add you partially cooked lentils, peppers, onions, garlic, mint and seasoning. Mix well, check seasoning, add more if needed.<br />
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5. Now in a wide pan add 3 tbsns of olive oil and place a layer of aubergines ( just half of them) then add half a layer of the mixed vegetables evenly, then place rest of the aubergines on top and remaining vegetables, ensuring even layers.<br />
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6. Add 2-4 cups of water and cover, cook for 45-50 minutes on medium to low heat.<br />
7. Check from time to time and stir gently.<br />
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8. Once cooked leave to cool down and serve with either warm crusty bread or even grilled chicken!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLLTiKBvCLiZ-ABc8BhmZ5XZATrBHzJRNmMXuP1OwYl8dQKPY63gtrfttl2DNhqURQzFHg5UP8KCUelVkF52U3pOAcFwpYQMqwgDrcZK2ls1E-Xy5rewERebvaiIIwuD7BNReyRxE6wlrA/s1600/photo+1%25281%2529.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLLTiKBvCLiZ-ABc8BhmZ5XZATrBHzJRNmMXuP1OwYl8dQKPY63gtrfttl2DNhqURQzFHg5UP8KCUelVkF52U3pOAcFwpYQMqwgDrcZK2ls1E-Xy5rewERebvaiIIwuD7BNReyRxE6wlrA/s1600/photo+1%25281%2529.PNG" height="392" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serving suggestion.</td></tr>
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For rice and vermicelli pilaf recipe click the link below.<br />
<a href="http://roosfoodfusion.blogspot.co.uk/2014/04/vermicelli-rice.html" target="_blank">http://roosfoodfusion.blogspot.co.uk/2014/04/vermicelli-rice.html</a><br />
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Bil-hana wa ash shifa'a.<br />
Enjoy!<br />
<br />Roohihttp://www.blogger.com/profile/02654986092211321302noreply@blogger.com1tag:blogger.com,1999:blog-710625227094023714.post-58882177276098641432014-04-06T12:21:00.003-07:002014-04-06T12:21:51.108-07:00Vermicelli Rice<div class="separator" style="clear: both; text-align: center;">
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<b><span class="st">بسم الله الرحمن الرحيم</span></b></div>
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This is a
popular side rice dish served often in the Mediterranean regions, from
Cyprus going across to the Middle East. It is a tasty simple recipe that
compliments any main course.</div>
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<u><b>Ingredients.</b></u></div>
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(This recipe is for one cup of rice only so adjust to however many cups you usually make)</div>
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1 cups basmati rice</div>
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2 tablespoons of Vermicelli (I use the fatter ones)</div>
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2 cups of water</div>
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2 tbsp salt or to taste</div>
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2-3 tbsn of ghee or if you prefer sunflower oil</div>
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<u><b>Method</b></u></div>
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1. Wash rice till water runs clear and then leave to soak for about 20-30 minutes. </div>
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2. Melt ghee in pan and add the vermicelli and brown. Be careful not to burn, stay close and keep stirring. </div>
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3. Now add the rice and stir well till rice is coated and mixed well with noodles.</div>
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4. Add the water and salt to taste, mix and leave to cook until water is soaked up. </div>
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5. When water has be mostly soaked up either put into oven at 5 degrees Celsius or soak a clean dish cloth in water, ring out and place on top of pot as not to touch the rice. Put lids on and fold the parts of cloth hanging over on top of lid, turn heat low and allow rice to cook. If you have a diffuser or a tava place this at bottom of pot.</div>
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6. After 5 mins turn off heat and allow to sit for another five mins. Then remove lid and carefully with a fork fluff up rice. </div>
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7. Serve as side dish with meal.</div>
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Bil-hana wa ash shifa'a! :) </div>
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Roohihttp://www.blogger.com/profile/02654986092211321302noreply@blogger.com0tag:blogger.com,1999:blog-710625227094023714.post-24000520211221469522014-02-24T11:17:00.000-08:002014-02-24T11:40:29.306-08:00Double Choc Chip Cookies<div style="text-align: center;">
<b><span class="st">بسم الله الرحمن الرحيم</span></b><br />
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Double Chocolate Chip Cookies, well what more can I say! Highly indulgent for those days when you want a serious chocolate fix. What I love about home baked cookies is the rustic look to them, the rough and uneven edges and no perfect circles, not to mention the divine aroma the wafts around your home whilst baking!</div>
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So go ahead and indulge yourself, bake and then sit back with a cup of tea and forget your cares, while you savour every bite of this decadent piece of chocolate heaven! :)</div>
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<u><i><b>Ingredients</b></i></u><br />
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125g dark chocolate (70% cocoa solids)<br />
150g Plain flour<br />
1 tspn Bicarbonate of soda<br />
125g soft butter<br />
75g light brown sugar<br />
50g white sugar<br />
1 tspn vanilla extract<br />
200g dark choc chips or chunks<br />
100g white choc chips<br />
1 egg<br />
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Method<br />
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1. Pre heat oven to gas mark 4.<br />
2. Melt chocolate over a pan of simmering hot water, make sure glass bowl is not touching water. When chocolate has melted remove and allow to cool.<br />
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3. In a bowl sieve all the dry ingredients, flour, cocoa and bicarbonate of soda. set aside.<br />
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4. In another bowl cream together the sugars and softened butter till light and fluffy. Then slowly add the melted chocolate. Continue to beat till well combined.<br />
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4. Add the vanilla extract and egg and beat together.<br />
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5. Now begin to add dry ingredients bit by bit.<br />
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6. Next add choc chips and mix well with a wooden spoon until dough comes together.<br />
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7. Now using a tablespoon or ice cream scoop, scoop up and place on a baking tray with a lined baking sheet. Spread them out, make them in batches if need be, do not cram them all onto one tray, give them room to spread.<br />
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8. Bake for 15-18 mins. No more, do not worry if they look under baked, they need to be gooey from inside.<br />
9. Leave to cool for at least 1o mins before transferring to a cooling rack.<br />
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10. Enjoy with a glass of cold milk of cup of tea!<br />
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Bil-hana wa ash shifa'a! :) <br />
<br />Roohihttp://www.blogger.com/profile/02654986092211321302noreply@blogger.com0tag:blogger.com,1999:blog-710625227094023714.post-777393570480448482014-02-23T12:20:00.003-08:002014-02-23T12:21:49.955-08:00Garlic, mint and cucumber Raita<div style="text-align: center;">
<b><span class="st">بسم الله الرحمن الرحيم</span></b> </div>
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Raita is a refreshing fragrant yoghurt sauce that is used to accompany rice and meat dishes. Simple ingredients that pack so much flavour! You can even use as a dip with carrots and peppers. Yum!!<br />
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Here is what you will need<br />
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<u><i><b>Ingredients</b></i></u><br />
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( This is recipe for one 500g pot of yoghurt, if you would like more raita then double ingredients)
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1 pot of Greek yoghurt 500g</div>
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1 cucumber</div>
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2 cloves of garlic</div>
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1 tspn ground cumin</div>
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1 tspn salt</div>
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2 tbsn crushed dried mint leaves.</div>
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<u><i><b>Method</b></i></u></div>
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1. Put yoghurt, salt, cumins and garlic all into a bowl and mix well. </div>
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2. Now take cucumber and cut into half then quater, and remove the seeds from inside as this makes raita too watery.<br />
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3. Then grate into the yoghurt.<br />
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4. Crush dry Mint between hands and add and mix well. Serve and sprinkle with pinch of ground cumin and some more crushed dry mint.</div>
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Enjoy!</div>
Roohihttp://www.blogger.com/profile/02654986092211321302noreply@blogger.com0tag:blogger.com,1999:blog-710625227094023714.post-10629305253930411552014-02-23T12:04:00.002-08:002014-02-24T07:04:30.628-08:00Keema Kitchri<div style="text-align: center;">
<b> <span class="st">بسم الله الرحمن الرحيم</span></b></div>
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This recipe was given to me by my wonderful Sister in Law. I love this dish, it's so much fun to make and you can experiment with so many different ingredients, every time I have made it I have used different spices. It is a versatile dish, you can serve on its own accompanied with cooling Cucumber Raita, or have as a side dish. Personally I prefer it as a meal on its own, as it is full of so many flavours and includes meat. But as with any rice dish choice is always yours!</div>
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Give it a try and see for yourself! :)</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBE5_em09mFaUygEJwlnUgnXSdN8YUXwiaQlvmhifqnoZafXhLfN3OgjrlRIp2Vc99YHMwsp-EtEjAQaWmVNhmKHCcKikqN5yJ78kZGwdODaxpkrtZ0JNu7_BsifwYzFmmJhfk5YnZW1Ma/s1600/photo+5%252810%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBE5_em09mFaUygEJwlnUgnXSdN8YUXwiaQlvmhifqnoZafXhLfN3OgjrlRIp2Vc99YHMwsp-EtEjAQaWmVNhmKHCcKikqN5yJ78kZGwdODaxpkrtZ0JNu7_BsifwYzFmmJhfk5YnZW1Ma/s1600/photo+5%252810%2529.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Keema Kitchri with Cucumber Raita</td></tr>
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<u><i><b>Ingredients</b></i></u></div>
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2 lbs mince meat (500g)</div>
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4 cups of rice (soaked for at least half hour)</div>
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1 cup of Toor daal (soaked for at least an hour)</div>
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Half cup of Ghee ( can be found at Asian grocery stores)</div>
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10 cups of water</div>
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2 medium onions </div>
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3 Black cardamoms</div>
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1 cinnamon stick</div>
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6 cloves</div>
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6 black peppercorns</div>
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5 garlic cloves</div>
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2 Inch piece of ginger</div>
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Salt (to taste) but maybe around 2<br />
1 tbsn cumin seeds</div>
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1 tbsn ground cumin</div>
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1 tbsn ground coriander seeds</div>
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1 tbsn fennel seeds</div>
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1 tbsn Ras el hanout ( Moroccan spice mix, you can omit if you do not have)</div>
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1 tsn Five spice</div>
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3 Tbsn salt or to taste </div>
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5 spring onions</div>
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2-3 limes </div>
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<u><i><b>Method</b></i></u></div>
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1. Wash and soak rice in bowl for at least half hour, do the same with the daal, set aside. Next cook onions in ghee on high heat till nicely browned. Add cumin seeds. Keep stirring to avoid burning.</div>
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2. Have the lid of pan ready for this part as onions will splatter! Add half cup of water to pan and immediately cover, it will steam a lot and sizzle, this is normal, give pan a little swirl. It should look like the picture below.<br />
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3. Now add the garlic and ginger and all the spices except for the Ras el hanout. Cook for a few minutes until the spices release their aroma, if spices begin to stick to pan add about 2 tbsn of water. Cook till mixture begins to dry.<br />
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4. Once mixture has dried add the daal and cook well for about 10 mins.<br />
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5.When daal is tender add mince meat and the ras el hanout, cook well till browned through.<br />
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7. Now drain the rice carefully and add to the meat mixture, mix gently to ensure the rice is evenly coated.<br />
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8. Now pour in the water and gently mix through<br />
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9. bring to boil and then turn down low and cover, after about 5 mins or so check and gently stir.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepckTZjpl7PMOIQJ-knX2FuoAn9mZebSnP8jv0XOMRam6zCyJbizZVl51VQLv9hiQ4oCXflIw_lsTkupOILJAMgWdbeLkoBZwsKrW_M-WZDuJHkomEVxknyBA6cm43yVi1GKjYNy3Kdat/s1600/photo+5%25288%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepckTZjpl7PMOIQJ-knX2FuoAn9mZebSnP8jv0XOMRam6zCyJbizZVl51VQLv9hiQ4oCXflIw_lsTkupOILJAMgWdbeLkoBZwsKrW_M-WZDuJHkomEVxknyBA6cm43yVi1GKjYNy3Kdat/s1600/photo+5%25288%2529.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rice will begin absorbing the water.</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
10. Cover and leave until water has almost all absorbed, then take a dish cloth and wet it, cover the top of rice and place lid on top, underneath place a heat diffuser, or alternativley you can put into oven. This is called the 'dum' process whereby the rice cooks and fluffs up.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjgoFEwnyQXWV7SqpYYNriHDmwehdMc1LxWr7c5vz8z7W8xtFQnuT0Bkd__P1yp6wNUYZAWlhzg6JDWdKMYQKu20OHdtLKCUDlU3z3E8iDdi7UEMqRySvBapgwuleACjvtuS46vIL5p0Y/s1600/photo+1%252862%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjgoFEwnyQXWV7SqpYYNriHDmwehdMc1LxWr7c5vz8z7W8xtFQnuT0Bkd__P1yp6wNUYZAWlhzg6JDWdKMYQKu20OHdtLKCUDlU3z3E8iDdi7UEMqRySvBapgwuleACjvtuS46vIL5p0Y/s1600/photo+1%252862%2529.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heat diffuser, can be bought from Lakelands</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOwk3lqYmPu74JIcfjygsFRitpZTXq5rtRLhvANNAMk4sKk7_MSe8_m5FGiDrCB__ZKHc7P4eVGGCv1boWpoGwyB-Z0cHWscRW161aXHkFz0PSYOQcpt6JqTOXgXQVVx5Y1ZjQQFBTzvqK/s1600/photo+2%252858%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOwk3lqYmPu74JIcfjygsFRitpZTXq5rtRLhvANNAMk4sKk7_MSe8_m5FGiDrCB__ZKHc7P4eVGGCv1boWpoGwyB-Z0cHWscRW161aXHkFz0PSYOQcpt6JqTOXgXQVVx5Y1ZjQQFBTzvqK/s1600/photo+2%252858%2529.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Covered with wet clean cloth</td></tr>
</tbody></table>
11. Leave for another 5 minutes, them turn off heat and remove the cloth and diffuser. Leave for another 5 mins before opening lid.<br />
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12. After lid has been removed take a fork and gently fluff rice. Do not be too hard as rice will break.<br />
13. Serve Keema Kitchari with Garlic, mint and cucumber Raita, and some lemon or lime wedges, and sprinkle with spring onions.<br />
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For Raita recipe, click link below.<br />
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<a href="http://roosfoodfusion.blogspot.co.uk/2014/02/garlic-mint-and-cucumber-raita.html" target="_blank">http://roosfoodfusion.blogspot.co.uk/2014/02/garlic-mint-and-cucumber-raita.html</a><br />
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Enjoy! </div>
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Bil hana wa as-shifa!! :) </div>
Roohihttp://www.blogger.com/profile/02654986092211321302noreply@blogger.com0tag:blogger.com,1999:blog-710625227094023714.post-31185341735460788202014-01-26T12:38:00.001-08:002014-01-26T12:38:54.718-08:00Layali Lubnan (Lebanese Nights)<div style="text-align: center;">
<b><span class="st">بسم الله الرحمن الرحي</span></b> </div>
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<div style="text-align: center;">
Layali Lubnan is a classic dessert of Lebanon. It is a Semolina pudding topped with delicious Astha and whipped cream, served with Atter, a simple sugar syrup. Ashta is a cream used in many other Middle Eastern sweet dishes, it can be eaten alone served with fruit or used to layer like in Layali Lubnan. This decadent sweet creamy pudding is Infused with the beautiful flavours and scents of Rose water and Orange Blossom water. It definitely is a perfect dessert to serve at dinner parties, just decorate as you wish, using nuts and fruit of your choice. Your time to get creative!</div>
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<u><i><b>Ingredients</b></i></u><br />
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1/2 cup of fine Semolina<br />
1 cup of sugar<br />
1 egg<br />
2tbsn cornflour mixed with 1/2 cup of water<br />
2 Tbsn Rose Water<br />
2 Tbsn Orange Blossom water<br />
3 Cups of milk<br />
Strawberries and Kiwis<br />
Pistachios<br />
300ml of whipped cream<br />
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<i><b>For Ashta </b></i><br />
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4 Cups of milk<br />
1 cup of double cream<br />
2 tbsn of sugar ( if you prefer sweeter you can add more sugar)<br />
1/2 cup of cornflour mixed with 1/2 cup of water<br />
6 pieces of White bread with crusts taken off<br />
1 tbsn Rose water<br />
1 tbsn Orange blossom<br />
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<b><i>For Atter (Syrup)</i></b><br />
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1.5 cups of sugar<br />
1 cup of water<br />
Juice of half a lemon<br />
1 tbsn rose water<br />
1 tbsn orange blossom<br />
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Method<br />
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1. In a pot add the milk and heat on medium till warm, then add the semolina and the sugar. Stir well for a few minutes until it begin to thicken.<br />
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2. The beat the egg and add, followed by the cornflour, cook again for about 5 minutes, keep stirring to avoid lumps.<br />
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3. When it has nicely thicken turn off heat and add the rose water and orange blossom.<br />
4. Pour into a dish and leave to cool. ( You can if you wish pour into individual bowls)<br />
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5. Now to make the Ashta, in a pot add the milk, double cream, sugar and cornflour, stir well.<br />
6. Take the bread and cut into small pieces.<br />
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7. Add the bread to the pot and stir.<br />
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8. Mix until it becomes thick. Turn off heat and add the Rose and orange blossom water. Set aside and allow to completely cool.<br />
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9. While that is cooling you can make the sugar syrup. Add water sugar and lemon juice to a pan and heat on medium heat for about 10 minutes. Then add the Rose and Orange blossom water.<br />
10. To assemble take the dish with semolina and top with the Ashta and then whipping cream.<br />
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11. Now adorn as you wish with fruit and nuts of your choice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKaHDtJ_hIFoLcXxkKjY93D4vLjzlQ-fusa2yd2EpwlhYz6H7IEp1fEJ2KQlHqiyeSYqaUP47hhTGS-IHQZZX0ssk2DyPraEPMRBtUthm0pJaMnM83VaRbaQdR4wIjJS9hMAyWsaVRHgJ/s1600/photo+3%252844%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKaHDtJ_hIFoLcXxkKjY93D4vLjzlQ-fusa2yd2EpwlhYz6H7IEp1fEJ2KQlHqiyeSYqaUP47hhTGS-IHQZZX0ssk2DyPraEPMRBtUthm0pJaMnM83VaRbaQdR4wIjJS9hMAyWsaVRHgJ/s1600/photo+3%252844%2529.JPG" height="400" width="400" /></a></div>
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12. Drizzle over the sugar syrup and sprinkle with Pistachio nuts.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5FJJClfYQvyTND8FAw7VHCgqhVhwU5rPX9umLAP_n5Dghzd-94T3iViCOAyikwf-q-pr9jLsRXlge2AzCOrXPou3po8ht8JmnR39e_5flxWx92IXxohUYOL8kaNRFv-FyQ7pG-zwbRGqr/s1600/photo+1%252857%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5FJJClfYQvyTND8FAw7VHCgqhVhwU5rPX9umLAP_n5Dghzd-94T3iViCOAyikwf-q-pr9jLsRXlge2AzCOrXPou3po8ht8JmnR39e_5flxWx92IXxohUYOL8kaNRFv-FyQ7pG-zwbRGqr/s1600/photo+1%252857%2529.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serve with more fruit and another drizzle of Syrup</td></tr>
</tbody></table>
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Enjoy!<br />
Bil-hana wa ash Shifa'a. <br />
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<br />Roohihttp://www.blogger.com/profile/02654986092211321302noreply@blogger.com0tag:blogger.com,1999:blog-710625227094023714.post-44906923608305211792014-01-14T09:23:00.000-08:002014-03-25T14:00:33.376-07:00Shahi Lamb Qorma<br />
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<b><span class="st">بسم الله الرحمن الرحيم</span></b></div>
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Shahi Lamb Qorma. Many dishes in the subcontinent are century old and were
inspired buy cuisines from other counties. This Qorma owes it's ancestral inspiration to Persian food. It was a recipe cooked often in the Palaces of Mughal Kings. Shahi literally means Royal and with its rich
creaminess and hearty flavours, this Mughlahi dish is definitely is a dish fit for a
King!! </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHdq6yNRV4oRtswq0NVVZaxH0i200cODx_yTKCxH0JALIZxQwKpPJAyos97eiqaS3pyWFjXf4FMdmhyphenhyphen2YYhWjXNbsznUmwkQZiYO6ZVaur_davDSiuSGXv0doQDw7v8BJmsmuFLzeXB8y/s1600/photo%252828%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHdq6yNRV4oRtswq0NVVZaxH0i200cODx_yTKCxH0JALIZxQwKpPJAyos97eiqaS3pyWFjXf4FMdmhyphenhyphen2YYhWjXNbsznUmwkQZiYO6ZVaur_davDSiuSGXv0doQDw7v8BJmsmuFLzeXB8y/s1600/photo%252828%2529.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shahi Lamb Qorma</td></tr>
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What your beautiful selves will need:<br />
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<u><i><b>Ingredients </b></i></u><br />
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2lbs boneless lamb<br />
3 medium onions sliced<br />
10 cloves of garlic <br />
2 inch piece of ginger<br />
8 green chilies <br />
5 tbsn of slithered almonds<br />
2 tbsn of pine nuts <br />
1 tbsn of white poppy seeds. <br />
2 cups of double cream<br />
10 Cardamoms<br />
6-7 cloves<br />
2 inch piece Cinnamon stick<br />
3 tspn of Ground Black cumin seeds (Shahi zeera)<br />
2 tspn ground coriander <br />
1 tspn garam masala <br />
2 tspn of green chilies<br />
Pinch of saffron <br />
half cup of pine nuts<br />
7 tbsn of ghee or sunflower oil<br />
2 Cups of chopped Coriander<br />
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<u><i><b>Method</b></i></u><br />
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1. Put garlic and ginger into blender and add half cup of water, grind to a paste. <br />
2. Next add into this paste the almonds, pine nuts and poppy seeds blend again to a paste, add a little more water to loosen up if needed.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinr9aOlrDMo7Nc0SyUArEo-wxDTBLNQrtXXELJU9BZ_yz2TnDOQVQ-T6KGeC7oTa0e4HP1wyE7BQYbBIPtKSLwdgJfHkNCmETrgagosI2eShEIIa4DjlldENCGCzzKRQAbOCR8Kc5wS4BL/s1600/photo+1%252855%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinr9aOlrDMo7Nc0SyUArEo-wxDTBLNQrtXXELJU9BZ_yz2TnDOQVQ-T6KGeC7oTa0e4HP1wyE7BQYbBIPtKSLwdgJfHkNCmETrgagosI2eShEIIa4DjlldENCGCzzKRQAbOCR8Kc5wS4BL/s1600/photo+1%252855%2529.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slithered Almonds, White Poppy Seeds and Pine Nuts.</td></tr>
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3. In a heavy pan add 4 tbspn of ghee or oil and brown meat in batches. ( Do not add meat all at once or it will stew rather than brown) Once nicely browned remove and set aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirWTFaNWXfKJ61T0vTGDuNx2m74I9D3IW4yX7Fz9sApCFPeDmb1THkBYA69Y5TDLQVrz5c8J_VcKTv8jcbv6w5Utxfz7olnr-rxYZAu-w3RNbya8jKjKChk3RmnPBz17UrryyN5SW9YZaP/s1600/photo+3%252842%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirWTFaNWXfKJ61T0vTGDuNx2m74I9D3IW4yX7Fz9sApCFPeDmb1THkBYA69Y5TDLQVrz5c8J_VcKTv8jcbv6w5Utxfz7olnr-rxYZAu-w3RNbya8jKjKChk3RmnPBz17UrryyN5SW9YZaP/s1600/photo+3%252842%2529.JPG" height="400" width="400" /></a></div>
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4. In same pan add remaining ghee or oil and cardamoms, cloves and cinnamon, saute until they release an aroma, when this happens add the onions and cook till they are dark golden brown in colour.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSSBCKKkqz8AG3STKIq77VjKqTLllk_zJBJWG5SyfSEvZ4wXYyaTbz7OUM7E6iepNHxeRcvK-DQ63jy8pfHcnPNblB1j1cEi12o73cRy2W3bqi2CbUNIWVxammxZQRDkf5Y-2QIbcDWxUx/s1600/photo+4%252822%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSSBCKKkqz8AG3STKIq77VjKqTLllk_zJBJWG5SyfSEvZ4wXYyaTbz7OUM7E6iepNHxeRcvK-DQ63jy8pfHcnPNblB1j1cEi12o73cRy2W3bqi2CbUNIWVxammxZQRDkf5Y-2QIbcDWxUx/s1600/photo+4%252822%2529.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Camera didn't pick up colour too well but onions were actually darker than this.</td></tr>
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5. Now pour in the garlic, ginger and nut paste and mix well, cook for about 3 minutes and then add your spices and salt. Mix well.<br />
6. When sauce is well combined and slightly dried add the browned meat and cook well so that all the meat is coated in the sauce. Turn heat down low and allow to cook for a few minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuR7B8cf7FMB6Nt_xJagz7rz4CaKZUVBX0ytwmu60sJS3ShlFW0Ov1vZu6Aof8H7OFpct_swXvmVnAqptKEh032ahpE7r7J9cK-_huSahMIZhh4AGWe1FBpeiO_66NgmE_lii8u7D9f9wR/s1600/photo+2%252852%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuR7B8cf7FMB6Nt_xJagz7rz4CaKZUVBX0ytwmu60sJS3ShlFW0Ov1vZu6Aof8H7OFpct_swXvmVnAqptKEh032ahpE7r7J9cK-_huSahMIZhh4AGWe1FBpeiO_66NgmE_lii8u7D9f9wR/s1600/photo+2%252852%2529.JPG" height="400" width="400" /></a></div>
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7. Meanwhile in a pot add the double cream and heat up, then add the saffron and let it infuse for a few mins.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyECQosugPLGgsP-UsCqqzy9-Gnd6hBuFXD87hYlVslrkUp2Bz3ZrSqjB7TRcowOREo7I_1_1gllsi7gGpDND7RA3dDS7WGnmkJA_RJV9tsY77qt7r1I3qw_YjpFFYDisvOx2seHYiBLJ3/s1600/photo+1%252856%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyECQosugPLGgsP-UsCqqzy9-Gnd6hBuFXD87hYlVslrkUp2Bz3ZrSqjB7TRcowOREo7I_1_1gllsi7gGpDND7RA3dDS7WGnmkJA_RJV9tsY77qt7r1I3qw_YjpFFYDisvOx2seHYiBLJ3/s1600/photo+1%252856%2529.JPG" height="400" width="400" /></a></div>
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8. Pour the cream into the meat and mix well for about 3-5 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGE9N5u0MuSn1LSdkUy8vxZ8b26p2BHi8Ba_Ctb3aiNOmRlj9PrTwuN-WsK2bjJhhz2jYQgGDCdqjoaKu3xUjyWYagQBFM-vKTCfuSid015xdfZdjY4ASx8Hv5I769T8FVHsP_v1A8I1nT/s1600/photo+3%252843%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGE9N5u0MuSn1LSdkUy8vxZ8b26p2BHi8Ba_Ctb3aiNOmRlj9PrTwuN-WsK2bjJhhz2jYQgGDCdqjoaKu3xUjyWYagQBFM-vKTCfuSid015xdfZdjY4ASx8Hv5I769T8FVHsP_v1A8I1nT/s1600/photo+3%252843%2529.JPG" height="400" width="400" /></a></div>
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9. Now add a cup of warm water and combine, cover and leave to cook on low heat for about 30-40 minutes or until meat is cooked. Keep checking and stirring every 5-10 minutes as creamy sauces burn easily. You will see by the end the fat will separate from the sauce. You may if you wish discard this, but I would recommend you leave it as it adds to the flavour of Qorma.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_6d1TwnrXZWZn94KyOy5fJ-7QBkY7XtaxW1qCPb85dmdeISzXLbRjkDxmlsHY08r_giVIwAoS1k7DkiTwyzEBHYDluR2g15DTFgRHrVCUcV9_Cq-cS-8nj9ESYywsouZl3IPuybhv8uG/s1600/photo+4%252823%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_6d1TwnrXZWZn94KyOy5fJ-7QBkY7XtaxW1qCPb85dmdeISzXLbRjkDxmlsHY08r_giVIwAoS1k7DkiTwyzEBHYDluR2g15DTFgRHrVCUcV9_Cq-cS-8nj9ESYywsouZl3IPuybhv8uG/s1600/photo+4%252823%2529.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can see fat separate from the sauce in above photo.</td></tr>
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10. Qorma should be a thick creamy texture but if you wish for it to have more sauce then simply add water and cook to desired consistency. Add Coriander.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKedTLcCcwdw1M-TlOKZNvxWPtBOl9sqlX1AjfjVoC1VqopzqBf36jz8xTtpdGcJB3PR1BNdoMTvvNagt-PmnhFKMESIA_d8eBtGZAT1Y77tG-IoPzU3xEbBsc84y0EDJbNCH9Tqtxn6CL/s1600/photo(12).PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKedTLcCcwdw1M-TlOKZNvxWPtBOl9sqlX1AjfjVoC1VqopzqBf36jz8xTtpdGcJB3PR1BNdoMTvvNagt-PmnhFKMESIA_d8eBtGZAT1Y77tG-IoPzU3xEbBsc84y0EDJbNCH9Tqtxn6CL/s400/photo(12).PNG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serve with Chapatis or Basmati rice</td></tr>
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Bil-hana wa ash shifa'a!<br />
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<br />Roohihttp://www.blogger.com/profile/02654986092211321302noreply@blogger.com0tag:blogger.com,1999:blog-710625227094023714.post-45864067203629757792014-01-02T11:09:00.002-08:002014-01-02T11:10:14.760-08:00Zeera Aloo<div class="separator" style="clear: both; text-align: center;">
<b><span class="st">بسم الله الرحمن الرحيم</span> </b></div>
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Zeera Aloo (Cumin infused Potatoes) is a perfect side dish, with its subtle flavour and simplicity. It is quick and easy to make needed very few ingredients. This dish can also be used to jazz up a other recipes such as fish pie or any kind of gratin. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgzfGt0BuouYT2QuMIubYG_PWWm_mBv3E9Qb9Ndy8lng4Im98HPhaoGFof5-7jselrsBJ1ZQH6I3MTn9EKRLcMSAOzqw6Hfyb9kfZM-ubSCf_-qm-9HqClAJdcpLPWPhaQSREaz6DLPlg/s1600/photo+4%252816%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgzfGt0BuouYT2QuMIubYG_PWWm_mBv3E9Qb9Ndy8lng4Im98HPhaoGFof5-7jselrsBJ1ZQH6I3MTn9EKRLcMSAOzqw6Hfyb9kfZM-ubSCf_-qm-9HqClAJdcpLPWPhaQSREaz6DLPlg/s400/photo+4%252816%2529.JPG" width="400" /></a></div>
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<u><i><b>Ingredients</b></i></u></div>
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8 medium Potatoes</div>
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2 tspn Cumin seeds</div>
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1 tspn cumin powder</div>
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1-2 tspn chilli flakes</div>
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2 tbsn ghee or sunflower oil</div>
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Half a cup of fresh coriander </div>
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<u><i><b>Method</b></i></u></div>
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1. Peel potatoes and slice thinly. Leave aside. </div>
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2. Heat ghee or oil in pan and add cumin seeds, cook till seeds release their aroma.</div>
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2. Add sliced potatoes to the pan and cook on high heat ensuring all the potatoes are coated in ghee and cumin seeds.</div>
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3. Now add the cumin powder and chilli flakes and mix well.<br />
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4. Cook on high heat so that the potatoes begin to crisp slightly and brown at the edges. They will not take long to cook as they are thinly sliced. Sprinkle in the fresh coriander.<br />
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5. Serve warm with any meat or fish dish.<br />
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Bil-hana wa ash shifa'a! :) <br />
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<br />Roohihttp://www.blogger.com/profile/02654986092211321302noreply@blogger.com0tag:blogger.com,1999:blog-710625227094023714.post-45699960090700939492014-01-02T11:09:00.001-08:002014-01-02T11:30:11.230-08:00Ginger Chicken<div style="text-align: center;">
<b><span class="st">بسم الله الرحمن الرحيم</span></b></div>
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<tr><td class="tr-caption" style="text-align: center;">Ginger Chicken</td></tr>
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This delicious Chicken recipe really packs a zingy punch, the intense flavour of ginger and green chillies compliment each other to give it a real kick! This recipe is my mothers and I know I say this all the time but this really is a simply recipe requiring minimal ingredients. You can make it either as a curry with sauce or even as a dry roast, either way it is one of those culinary delights that will have you oooooohhh'ing and aaaaaahhh'ing and mmmmmmm'ing right till the end! Give it a try and see for yourself :)<br />
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<u><i><b>Ingredients</b></i></u><br />
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6 chicken legs (I asked butcher to cut mine to separate thigh from leg giving me 12 pieces) <br />
12 inches of ginger<br />
10-12 green chillies<br />
Half a cup of yogurt<br />
2 tspn of cumin powder<br />
2 tspn of coriander powder<br />
1 tspn of ginger powder<br />
1 tspn of garam masala<br />
half a tspn of cardamom powder<br />
Salt to taste<br />
4 tbsn of ghee<br />
1 tspn cumin seeds<br />
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<u><i><b>Method</b></i></u><br />
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1. Blend together 10 inches of ginger (leaving rest of it for later) green chillies and yogurt to a paste and set aside.<br />
2. Heat ghee in pan and add chicken, brown so that it seals.<br />
3. Once brown pour in ginger paste.<br />
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4. Mix well and then add all the spices and salt, mix on high heat.<br />
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5. Cook on medium high heat for about 5 minutes, then cover and leave to simmer for another five minutes.</div>
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6. Remove lid and cook on high heat till all the liquid evaporates. Grate 1 inch of ginger into the pan and mix Add 1 cup of water and cover and simmer for another 5 minutes. When chicken is cooked and sauce has thickened turn off heat and set aside.</div>
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7. In a sauce pan heat 2 tbsn ghee or oil and add cumin seeds. With remaining ginger slice into thin strips to make juliennes. Add this to saucepan and cook till cumin seeds release an aroma and ginger is beginning to crisp on edges. </div>
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8. Pour over the chicken and gently mix.<br />
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<tr><td class="tr-caption" style="text-align: center;">Delicious succulent and packed full of flavour, Ginger Chicken.</td></tr>
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Serve with Zeera aloo (Cumin Potatoes) and Roti.<br />
For Zeera Aloo recipe click the link below <br />
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<a href="http://roosfoodfusion.blogspot.co.uk/2014/01/zeera-aloo.html" target="_blank">http://roosfoodfusion.blogspot.co.uk/2014/01/zeera-aloo.html</a><br />
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Bil-hana wa ash shifa'a!<br />
<br />Roohihttp://www.blogger.com/profile/02654986092211321302noreply@blogger.com0tag:blogger.com,1999:blog-710625227094023714.post-22372940945334384752013-12-25T12:22:00.000-08:002013-12-25T14:02:47.696-08:00Kashmiri Sabaz Chai (Pink Tea)<div class="separator" style="clear: both; text-align: center;">
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<span class="st"><i></i><b> بِسْمِ ٱللهِ ٱلرَّحْمٰنِ ٱلرَّحِيمِ</b></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Kashmiri Sabaz Chai</td></tr>
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Kashmiri Sabaz Chai (also known as Pink tea or Salt Tea) is a pink milky tea with that is consumed at special occasions such as weddings, and drank during the winter months. It is a very soothing chai and my mother usually makes this for us after we have had an indulgent rich meal. It really is a treat. Once again the ingredients vary from family to family. Baking soda is usually added to enhance the colour of the tea. <br />
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I will show you how my mother makes it for us with only variation being I decided to add Star Anise to add that extra alluring potency. Star Anise has a earthy headiness about it with sweet subtle undertones. I find it really compliments the cardamoms in this chai.<br />
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Oh! Lastly I would just like to add that this tea take up to an hour to make! <br />
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So here is what you will need.<br />
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<u><i><b>Ingredients</b></i></u><br />
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2 Tspn Kashmiri chai leaves. ( You can buy this in Asian grocery stores, if still hard to find you can use black tea or green tea)<br />
4 Cups of water <br />
8 cups of cold water (4 to use for boiling in beginning, 3 for later)<br />
2 Cups of milk <br />
6 Green Cardamom Pods<br />
1 Cinnamom stick <br />
1 star anise<br />
1 tspn of Salt<br />
3 tbsns of sugar or to your taste <br />
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<u><i><b>Method</b></i></u><br />
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1. Add 4 cups if cold water to a pan and bring to boil.<br />
2. Add the tea leaves and cardamoms, star anise and salt, bring to a boil and then turn down heat and allow it to simmer for 25- 30 minutes.<br />
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3. Then add 2 cups of cold water. Adding the cold water will release the pink colour of the tea. You will see the colour intensify.<br />
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4. Mix well and bring to the boil again, and then turn down low and allow to simmer for around 10 minutes.<br />
5. As it is simmering whisk from time to time till it froths us. Or in the traditional way pour from jug to jug.<br />
6. Now add 1 more cup of cold water and again bring to boil, once boiling turn heat down and simmer for 5 mins whisking away gently.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZ_d4BftosTur8ga9f4M8kOqkhaXQd0T1YbJ8Fx1LAisaOo_tWCk29iAIC_6KDzMLPwlieGX5vOmpNAyT4S4CwDOFjIhkVbSEwjAxTYRSBj-eZgWAYthAD626j1Qry5Ve0_nOZd0IZXti/s1600/photo+4%252817%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZ_d4BftosTur8ga9f4M8kOqkhaXQd0T1YbJ8Fx1LAisaOo_tWCk29iAIC_6KDzMLPwlieGX5vOmpNAyT4S4CwDOFjIhkVbSEwjAxTYRSBj-eZgWAYthAD626j1Qry5Ve0_nOZd0IZXti/s400/photo+4%252817%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See how the colour intensifies.</td></tr>
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7. Next add your 2 cups of milk, ensure you whisk whilst pouring.<br />
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8. Add Sugar and cook for another 10 minutes.<br />
9. Turn off and pour into cups and sprinkle with chopped Pistachios. Enjoy :)<br />
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Bil-hana wa ash shifa'a! <br />
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<br />Roohihttp://www.blogger.com/profile/02654986092211321302noreply@blogger.com0tag:blogger.com,1999:blog-710625227094023714.post-53598350366834528482013-12-22T08:47:00.002-08:002014-01-22T10:37:38.908-08:00Kajoor ka Halwa (Date Halwa)<br />
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<b><span class="st">بسم الله الرحمن الرحيم</span></b> </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOvishqd0kKDXIjxijVk06A_QyOxXj51-GtgF-dJl3ZRtqS50X_Wv0o7tCwfWG5dYHbWJRsB80jzmaSGj68jm09qWHyJxtP73hnQ6J8muNVQ6Eeo9nm0triGqtZedIJPAVe7-bJ6ATBh8R/s1600/photo+2%252839%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOvishqd0kKDXIjxijVk06A_QyOxXj51-GtgF-dJl3ZRtqS50X_Wv0o7tCwfWG5dYHbWJRsB80jzmaSGj68jm09qWHyJxtP73hnQ6J8muNVQ6Eeo9nm0triGqtZedIJPAVe7-bJ6ATBh8R/s400/photo+2%252839%2529.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Date Halwa</td></tr>
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This delicious gooey dessert is a wonderful treat after any meal, it is simple to make and no sugar is added as the dates and honey provide the natural sugars needed, which kind of makes this dessert rather healthy. Sounds good to me! Khoya is used a lot in Indian and Pakistani sweet desserts to add a creaminess to the dish, it is difficult to find khoya here in UK but you can easily make your own, there are different ways to make it. My cousin simply cooks milk with a little oil till it thickens into clumps, I however find the ricotta chesse method easiest and quickest. You can make the Khoya in advance to save time, any left over can be stores in an airtight container for up to a week. I added cocoa powder to this halwa to give it an even richer colour. <br />
You can double or triple the ingredients I have given, when I made this I didn't realise it would make such a small amount, having said that it is a rather rich dessert so I would suggest small servings.<br />
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<u><i><b>Ingredients</b></i></u><br />
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200 grms dates (I used Majool dates as they are soft and sticky) <br />
3 tbsn fine Semolina<br />
3 tbsn Ghee (you may use butter if you wish)<br />
2 tbsn Khoya<br />
1 tbsn cocoa powder (Unsweetened) <br />
2 cups of Milk<br />
2 tbsn honey <br />
Half tspn of cardamom powder <br />
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<i>For Khoya you will need:</i><br />
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250gms of Ricotta cheese<br />
2tspn of oil<br />
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<u><i><b>Method</b></i></u><br />
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1. To make the khoya add oil to wide non stick frying pan and heat up, then add the ricotta cheese and on low heat cook for 25-30 minutes until all the water in cheese has dried up and becomes clumpy. Set aside to cool.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR34t2j3csRfmGbdopGE2cnY6kAAA3nWrJ3d85iNN_IBikga6ZOEOAx3b9Ft-GBEvO1s5kAqZbw9etxCH8SW4_oZvbcFKSIa7BlQqMeb4KQ7ujlGC6ecY4PgL_4IS_dSEFoCTPuhD0mV_j/s1600/photo+1(42).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR34t2j3csRfmGbdopGE2cnY6kAAA3nWrJ3d85iNN_IBikga6ZOEOAx3b9Ft-GBEvO1s5kAqZbw9etxCH8SW4_oZvbcFKSIa7BlQqMeb4KQ7ujlGC6ecY4PgL_4IS_dSEFoCTPuhD0mV_j/s400/photo+1(42).JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Khoya</td></tr>
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2. Put dates into saucepan and add one cup of water, bring to boil until dates are softened. Mash them up to a paste and set aside.<br />
3. Heat ghee in pan and add semolina, cook until there is no raw smell of semolina and ghee separates shown in picture below.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3l6DR12KNVf9EQECWQqBcDu6qkxYKWRxO9FtrXYqDVAvPdvDivo8sHVN7WFH7UNCAv8qU3P4iPTVYVzITzHexOaNXWTl54W8IOx8sd_eK7sGMcj3lfjz9HU4WpZ7g7eYDKgGx2HWnwe3D/s1600/photo+2(38).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3l6DR12KNVf9EQECWQqBcDu6qkxYKWRxO9FtrXYqDVAvPdvDivo8sHVN7WFH7UNCAv8qU3P4iPTVYVzITzHexOaNXWTl54W8IOx8sd_eK7sGMcj3lfjz9HU4WpZ7g7eYDKgGx2HWnwe3D/s400/photo+2(38).JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can see the ghee separating and coming to surface.</td></tr>
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3. Now add the date paste and mix well on medium high heat.<br />
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4. Add the cardamom and one tablespoon of the khoya, mix well for about 3 minutes.<br />
5. Then pour in the milk a little at a time and stir well. Add as much milk to reach desired consistency. <br />
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6. Sprinkle some khoya and chopped pistachios and serve warm.<br />
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Bil-hana wa as-shifa'a! :)<br />
<br />Roohihttp://www.blogger.com/profile/02654986092211321302noreply@blogger.com1tag:blogger.com,1999:blog-710625227094023714.post-62632941302900318612013-12-15T11:44:00.003-08:002013-12-15T11:48:15.314-08:00Pilaf with Orzo<div class="separator" style="clear: both; text-align: center;">
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<b><span class="st">بسم الله الرحمن الرحيم</span></b></div>
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This Pilaf is a favourite in my home. We first experienced this delightful rice dish during our fist visit to Lefke in Cyprus. My youngest son in particular loves it and is always asking me "Mum make that rice we had in Cyprus, the one that has those brown bits in it" :)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRImE2W0BNtGGBmwc7r1qL65qb8i7TlyORHtv2wBJ937YXdX0NEjemoJ2Q2bfkVLTVAxV7MnoL6e79iJ8V8zqmARARGbFvOyqhb6njojW8frKJOBdP4ecff5WAqdRZipz2qfS9NUX1jn5/s1600/photo+1(39).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRImE2W0BNtGGBmwc7r1qL65qb8i7TlyORHtv2wBJ937YXdX0NEjemoJ2Q2bfkVLTVAxV7MnoL6e79iJ8V8zqmARARGbFvOyqhb6njojW8frKJOBdP4ecff5WAqdRZipz2qfS9NUX1jn5/s400/photo+1(39).JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pilaf mould.</td></tr>
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So here it is, Pilaf with orzo, perfect accompaniment to stews.<br />
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<i><u><b>Ingredients</b></u></i><br />
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4 cups Basmati rice<br />
1 cup Orzo<br />
4 tbsn Ghee<br />
8 cups of water <br />
salt to taste<br />
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<u><i><b>Method</b></i></u><br />
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1. Wash rice till water runs clear and leave soaking for 15mins.<br />
2. In the meantime fry Orzo in dry pan on medium to low heat until it turn golden brown.<br />
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3. Add ghee and drained rice and toss together till all rice and orzo is coated in ghee, cook for about 3 minutes.<br />
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4. <span class="st">Pour in the warm water and turn up heat until it comes to a boil, turn down and leave to simmer.</span><br />
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<span class="st">5. When water has all soaked, take a clean damp dish cloth and place over top of pan, as not to touch the rice. Place lid on top and turn heat down low. If you have a diffuser then place this on over hob and pan op top of it. This process is called 'Dum' and will make rice lovely and fluffy. Turn heat off after 5 mins and leave for another 5 minutes to rest. Then serve.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKZ4EMb4pWr8XL3-lPmcDewPBhQIIhU9bImW15LzwoN_fqGiF6Nzje_6cSYescFwHzvBVoXIgE9nrECCJXR_CwgCjCebICZiK7wi0O1D_4bg1h4NMpe7pTMTZ0vl3zfxFEceby7y8o2pYR/s1600/photo+4(12).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKZ4EMb4pWr8XL3-lPmcDewPBhQIIhU9bImW15LzwoN_fqGiF6Nzje_6cSYescFwHzvBVoXIgE9nrECCJXR_CwgCjCebICZiK7wi0O1D_4bg1h4NMpe7pTMTZ0vl3zfxFEceby7y8o2pYR/s400/photo+4(12).JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serving suggestion</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span class="st">Bil-hana wa as-shifa'a!</span><br />
<span class="st">(May you have your meal with gladness and health)</span>Roohihttp://www.blogger.com/profile/02654986092211321302noreply@blogger.com0tag:blogger.com,1999:blog-710625227094023714.post-17147401135217204502013-12-15T07:40:00.002-08:002013-12-20T09:13:35.254-08:00Cannellini beans with Lamb and Eggplant<div style="text-align: center;">
<b><span class="st">بسم الله الرحمن الرحيم</span></b> </div>
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I do love a hearty stew and this is one of my favourites, it is Turkish inspired and has my most favourite vegetable, the eggplant/aubergine. Add this veggie to any dish and I'm in love! I used Cannellini beans for this recipe but you can use any bean you wish, also if you want to make this a vegetarian dish simply omit the meat. This really is a quick simple recipe, yet unbelievably flavourful. Do give it a try!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiJHpNQ0W9kJYMPuzC3R9NZnMCbnjSKYGjsGPMLMUi4adyUmNycW2vmw47f94mCtnYgWKZJIYOE4kpZgKO-xIoqENFbMOAq_k1ctNbnmsa38dFIUA5axjnottMaW1cGKb2B7-vtRxchBRZ/s1600/photo(25).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiJHpNQ0W9kJYMPuzC3R9NZnMCbnjSKYGjsGPMLMUi4adyUmNycW2vmw47f94mCtnYgWKZJIYOE4kpZgKO-xIoqENFbMOAq_k1ctNbnmsa38dFIUA5axjnottMaW1cGKb2B7-vtRxchBRZ/s400/photo(25).JPG" width="396" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cannellini Beans with Eggplant and Lamb</td></tr>
</tbody></table>
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Here is what you will need.<br />
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<b><u><i>Ingredients</i></u></b><br />
<br />
2 lbs boneless lamb<br />
3 eggplants<br />
3 cans of cannellini beans<br />
3 large onions<br />
2 long red peppers<br />
Salt to taste<br />
1 tspn garam masala<br />
2 tspn black pepper <br />
Red chili flakes<br />
5 cloves of garlic crushed<br />
1 cup of Olive oil <br />
2 tbspn of Ghee ( Clarified butter, can be found in Asian groceries)<br />
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<u><i><b>Method</b></i></u><br />
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1. Chop the eggplant into cubes and fry in some of the olive oil until the brown. Set aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWCAqErDb-o6GYzVaRBjwZ-0hWwgYZDaBp8jFWumSK3e1eXFoumnBPy3gvxajBeAjzHl9yd7AiQUAxlgkdSVaLwApDIl0kk6GO2W8U6RscaRhXrJcgOOJ1Ssgpj6jQ8UiSgehZE32PKgS0/s1600/photo+1(36).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWCAqErDb-o6GYzVaRBjwZ-0hWwgYZDaBp8jFWumSK3e1eXFoumnBPy3gvxajBeAjzHl9yd7AiQUAxlgkdSVaLwApDIl0kk6GO2W8U6RscaRhXrJcgOOJ1Ssgpj6jQ8UiSgehZE32PKgS0/s400/photo+1(36).JPG" width="400" /></a></div>
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2. Add some ghee to pan and brown meat on high until it releases own juices. Add in crushed garlic black pepper and garam masala.<br />
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3. Now add the chopped peppers and tomatoes. Stir well and then add one cup of warm water and cover and let simmer for about 30 mins. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcqe7RRSRBii1fbmJPO8c9lLKchIvyJkmjscZOW3fnLAoNGgANDE97sg0TjFnVirrTeuze2WZ2OgJPLqI9aI9GeH1srPlNRaI5FGX6AbBTSPBYG1udVi9nNCLcVdXb-9PpxpcRsMlaJfQ/s1600/photo+3(25).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcqe7RRSRBii1fbmJPO8c9lLKchIvyJkmjscZOW3fnLAoNGgANDE97sg0TjFnVirrTeuze2WZ2OgJPLqI9aI9GeH1srPlNRaI5FGX6AbBTSPBYG1udVi9nNCLcVdXb-9PpxpcRsMlaJfQ/s400/photo+3(25).JPG" width="400" /></a></div>
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4. In the meantime brown onions in a separate pan ( You can add onions in the beginning before the meat but I prefer it this way as fried onions add more flavour later on in the cooking process) Add onions to the meat when the 30 mins are up.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXX16MWioKaqgh5dFSpMj1bojR0olPo_qESB2NG87ED7UbQHW3v-GAWY8rd_nylc4J0pIBYxqh4HSA5ig-gkvIXJdRNbYIQYUcwF-uOXkqclFHL6A6vu-TK6RrMNLRtR9xMdIbkevgFldU/s1600/photo+1(37).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXX16MWioKaqgh5dFSpMj1bojR0olPo_qESB2NG87ED7UbQHW3v-GAWY8rd_nylc4J0pIBYxqh4HSA5ig-gkvIXJdRNbYIQYUcwF-uOXkqclFHL6A6vu-TK6RrMNLRtR9xMdIbkevgFldU/s400/photo+1(37).JPG" width="400" /></a></div>
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5. Let this all cook together for another 15-20 minutes.<br />
6. Next add the eggplant and cannellini beans and combine well. Let this simmer so that the flavours of all the ingredient can infuse.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9j_4ACo2KNb8F8CFwD2k5UQTHn-uRdqfX0nwFq-ifVQRIwMFeRgWZC05T5laB6dBal8qFt_bcjsXabQG7yw2oDYMMglepnE3O2iBuCTMi6Aa3vC-2ciMW5GZK5dPnziWBkIci__Eo3A6Z/s1600/photo+3(26).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9j_4ACo2KNb8F8CFwD2k5UQTHn-uRdqfX0nwFq-ifVQRIwMFeRgWZC05T5laB6dBal8qFt_bcjsXabQG7yw2oDYMMglepnE3O2iBuCTMi6Aa3vC-2ciMW5GZK5dPnziWBkIci__Eo3A6Z/s400/photo+3(26).JPG" width="400" /></a></div>
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7. Add 2 cups of warm water and bring to boil, when boiling turn heat down and let it simmer for around 20 minutes so that it all looks well combined and there is enough sauce.<br />
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8. Serve with warm crusty bread or pilaf</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaMD99mpL4g43V5-QDSqmzpJ5ibQxtq14sV8jFXVV2MwvS2501BOkdK2Mc7NZK3vrrOwL-w8YOyqVAf7NmdWmWFCI4ACkgSjeFH9MU6wt2Y6MMN6pZeQ5NuLyymkVU3hygEpbA0MnADKML/s1600/photo+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaMD99mpL4g43V5-QDSqmzpJ5ibQxtq14sV8jFXVV2MwvS2501BOkdK2Mc7NZK3vrrOwL-w8YOyqVAf7NmdWmWFCI4ACkgSjeFH9MU6wt2Y6MMN6pZeQ5NuLyymkVU3hygEpbA0MnADKML/s400/photo+5.JPG" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXKlt2vpodWvMercZNyIjCisl5d7ErrO06-hOx5nkTG_m13h3oZWxAvDJWjk6ibN3X5abu-ziZw5i7ZoZzsFjXSojyvs-Y6OE7SzaDioYuV42KKa3JAb8PhWVwSxzWkOcM7QOLx0gyTJK/s1600/photo+3(28).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXKlt2vpodWvMercZNyIjCisl5d7ErrO06-hOx5nkTG_m13h3oZWxAvDJWjk6ibN3X5abu-ziZw5i7ZoZzsFjXSojyvs-Y6OE7SzaDioYuV42KKa3JAb8PhWVwSxzWkOcM7QOLx0gyTJK/s400/photo+3(28).JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serving suggestion; serve with Orzo Pilav</td></tr>
</tbody></table>
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For the Pilaf with Orzo recipe click link below.</div>
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<a href="http://roosfoodfusion.blogspot.co.uk/2013/12/pilaf-with-orzo.html" target="_blank">http://roosfoodfusion.blogspot.co.uk/2013/12/pilaf-with-orzo.html</a> </div>
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Bil-hana wa as-shifa'a </div>
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( May you have your meal with gladness and health)</div>
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<br />Roohihttp://www.blogger.com/profile/02654986092211321302noreply@blogger.com0tag:blogger.com,1999:blog-710625227094023714.post-17018192283419306942013-12-03T09:06:00.000-08:002014-01-14T09:23:56.310-08:00Panchratan Daal (Five Jewels Daal)<div style="text-align: center;">
<b><span class="st">بسم الله الرحمن الرحيم</span></b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0HG7n8MA_APhpxynXEevoHMlhG9rb08e9pI05JmOyHxTD4HwZ-NmJkgXrGLWm0ap1LBBcr6rdOIbB246FSB-BoK1Znn4FaY4ACPQ1dk3V9rBpgU4v41pk03VIA7E-qiXiq_OskopjJv6_/s1600/photo+3%252823%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0HG7n8MA_APhpxynXEevoHMlhG9rb08e9pI05JmOyHxTD4HwZ-NmJkgXrGLWm0ap1LBBcr6rdOIbB246FSB-BoK1Znn4FaY4ACPQ1dk3V9rBpgU4v41pk03VIA7E-qiXiq_OskopjJv6_/s400/photo+3%252823%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rive Jewel Daal</td></tr>
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<div style="text-align: left;">
Panchratan daal (Five Jewels Daal) is a traditional Rajistani recipe.
It is a combination of five daals, and each bring their own
texture and flavour to this jewel of a dish!</div>
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<div style="text-align: left;">
With its high nutritional value and earthy flavours, this daal is perfect for those no meat days when you crave something simple, fulfilling yet satisfyingly delicious, and this truly truly is a delicious daal recipes! My children absolutely loved it and I am pretty sure you all will too! </div>
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<u><i><b>Ingredients</b></i></u><br />
20g Urad daal<br />
50g Mung daal<br />
20g Toor daal<br />
20g Chana daal<br />
25g Masoor daal<br />
(All of these daals you can buy at local Asian shops and groceries)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdKouY071EZOHlaoc-H2lTbtMeDFe40lTqeRfVvrXKEy94fpS9vbmpc_e9ZR6VeRYtli5Y5TaHfrOBi_g_AmGD6v1_4cYYLNb5-2igzBVfMqUuLUUHV4ffHGfjLNjeKZrBEGTlwNp_8v4/s1600/photo+1%252830%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdKouY071EZOHlaoc-H2lTbtMeDFe40lTqeRfVvrXKEy94fpS9vbmpc_e9ZR6VeRYtli5Y5TaHfrOBi_g_AmGD6v1_4cYYLNb5-2igzBVfMqUuLUUHV4ffHGfjLNjeKZrBEGTlwNp_8v4/s400/photo+1%252830%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Going clockwise: Urad, Toor, Mung, Masoor and chana daal.</td></tr>
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1 Tbsn of Turmeric<br />
1/2 tspn of Asafoetida<br />
1 1/2 tspn of salt<br />
5 heaped tbsn ghee (clarified butter)<br />
1 Large onion thinly sliced<br />
6 garlic cloves thinly sliced<br />
5 green chilies, slit down the middle<br />
2 tbsn julienned ginger (sliced into thin strips)<br />
1 tspn Garam masala<br />
Juice of a lemon or lime<br />
Chopped Coriander leaves.<br />
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<u><i><b>Method</b></i></u><br />
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1. Wash all the daals in a bowl until water runs clear and leave to soak for and hour. Then drain.<br />
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3. Put the drained daal into a pot and add 1 litre of water, bring to boil, remove any scum that comes to surface.<br />
4. Add Turmeric, and good pinch of Asafoetida. Simmer till lentils are well cooked and combined but still holding their shape and texture.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY642IjtDU1kuP6jB2qPZlTsaewQ5yIIJ5BazHpJCMtzQfHERlaIRyy9alDifRw7nOfqq37mDH05_iUxPu-XXYWkpvgw8suwdFjBK-QRCquMZCoKFKDiwxYw1djn9d2eojvw3K9aRG663y/s1600/photo+2%252829%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY642IjtDU1kuP6jB2qPZlTsaewQ5yIIJ5BazHpJCMtzQfHERlaIRyy9alDifRw7nOfqq37mDH05_iUxPu-XXYWkpvgw8suwdFjBK-QRCquMZCoKFKDiwxYw1djn9d2eojvw3K9aRG663y/s400/photo+2%252829%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOAWpkTXgG8m1rzeSWBkqmexwgbRf9nTO8nUnuhufyrAH2rBitEXlj5Ukmzh_ABh5oN9xkeB0cBo9_H621iLogWg3jFROEs_8yJGyW7eV-b4M8Tuq9n2YjPwmfgGA1VENxPCibFzHzE6NX/s1600/photo+3%252821%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOAWpkTXgG8m1rzeSWBkqmexwgbRf9nTO8nUnuhufyrAH2rBitEXlj5Ukmzh_ABh5oN9xkeB0cBo9_H621iLogWg3jFROEs_8yJGyW7eV-b4M8Tuq9n2YjPwmfgGA1VENxPCibFzHzE6NX/s400/photo+3%252821%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Daal should look well combined.</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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5. If you want daal to be more runnier then add more water and bring to boil again until it reaches desired consistency. Please make sure that you cook it well so that no separation between daal and water can be seen.<br />
6. In separate wide pan heat the ghee, add a pinch of asafoetida and the cumin seeds. When they begin to splutter add the onions and fry till golden brown.<br />
7. Now add the ginger, garlic, green chillies, and fry all the mixture till golden brown and onions are crisping.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSxvQAFSdgwymItP52APXCKfkqOelq4tfDBDH_0PJi4R2FBNfO-__y8D4QLyD6ZChy4sVfFaj4eW-OkYOpAHUwlFWM82LsCKXTejo071WsNInERFNEFZH3AiSC-B7PTBq2hIkepfNs7r2v/s1600/photo+1%252831%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSxvQAFSdgwymItP52APXCKfkqOelq4tfDBDH_0PJi4R2FBNfO-__y8D4QLyD6ZChy4sVfFaj4eW-OkYOpAHUwlFWM82LsCKXTejo071WsNInERFNEFZH3AiSC-B7PTBq2hIkepfNs7r2v/s400/photo+1%252831%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brown till onions are crisping.</td></tr>
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8. Pour this onion mixture over the daal and carefully combine. Or if eating straight away put daal into individual plates and pour some onion mixture on each plate.<br />
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9. Squeeze a little bit of lemon juice on top and serve warm with Roti or Basmati rice.<br />
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Enjoy!<br />
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Asafoetida is known as 'devil's dung' because it has a potent aroma and is added to dishes that contain lentils because it is an anti-flatulent! <br />
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<br />Roohihttp://www.blogger.com/profile/02654986092211321302noreply@blogger.com3tag:blogger.com,1999:blog-710625227094023714.post-44995505338849401892013-12-01T11:08:00.000-08:002013-12-01T11:18:38.152-08:00Gooey chocolate cake<div style="text-align: center;">
<span class="st"> بسم الله الرحمن الرحيم</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-RLtoJvOFVyNA1B78LKJdmaIk0KGk6RyQycPGoDwidWM7B_PZKV5asrRZV-e1vzXy-O-maFlBEmse4za8HwTGaSWMuImTb_bEvjJ9DecnkhgmuSYiR2VHjgq1nCBGazTQHiz7HDifpTPs/s1600/photo+1%252828%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-RLtoJvOFVyNA1B78LKJdmaIk0KGk6RyQycPGoDwidWM7B_PZKV5asrRZV-e1vzXy-O-maFlBEmse4za8HwTGaSWMuImTb_bEvjJ9DecnkhgmuSYiR2VHjgq1nCBGazTQHiz7HDifpTPs/s400/photo+1%252828%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rich chocolate cake!</td></tr>
</tbody></table>
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This chocolate cake is probably the most rich I have ever eaten! It is made without using any chocolate, only cocoa powder. It is definitely not one to be eaten often! However if there is a call for something rich moist and gooey this is the cake for you! <br />
Here is what you will need.<br />
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<u><i><b>Ingredients</b></i></u><br />
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1 cup of plain flour<br />
1 cup of granulated sugar<br />
pinch of salt<br />
2 tbsns of unsweetened cocoa powder<br />
113g butter<br />
1/2 cup of boiling water<br />
1/2 cup of buttermilk<br />
1 egg<br />
1/2 tspn bicarbonate of soda<br />
1/2 tspn vanilla extract<br />
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<i>For the icing </i><br />
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1/4 chopped hazelnuts or nuts of choice<br />
113g butter<br />
2 tbsn unsweetened cocoa powder<br />
3 tbspn milk<br />
1/2 tspn vanilla extract<br />
200g icing sugar<br />
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<u><i><b>Method</b></i></u><br />
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1. Sift dry ingredients into bowl<br />
2. Melt butter and add cocoa powder and mix, add water and boil for 30-40 secs.<br />
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3. Add the chocolate mixture to the dry ingredients. Mix well using a whisk.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrMsF-Ix0mut2kAxyoBk4CuWqQxAj9-0gkLTYIbhI-qxTdNjGwSytFk6vDCiyqJZXhfJ0QT7b27NOKc5YSoyIQCcA7TLNjZeyOygoa54nuCdrwJ_KHsg9-33JE1CuJz6yGk__a9_VimSY/s1600/photo+3%252818%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrMsF-Ix0mut2kAxyoBk4CuWqQxAj9-0gkLTYIbhI-qxTdNjGwSytFk6vDCiyqJZXhfJ0QT7b27NOKc5YSoyIQCcA7TLNjZeyOygoa54nuCdrwJ_KHsg9-33JE1CuJz6yGk__a9_VimSY/s400/photo+3%252818%2529.JPG" width="400" /></a></div>
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4. In a small bowl mix the egg, vanilla extract and buttermilk.<br />
5. Add this to chocolate mixture.<br />
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6. Pour into lined baking tin, 6 inch or 7 inch tin would be good for this cake.<br />
7. Put into oven at about 180 degrees Celsius for about 25-30 mins.<br />
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8. For frosting melt butter in pan and add cocoa powder and mix for about 30 seconds. Turn off heat.<br />
9. Add to this pan the vanilla extract and milk and icing sugar, then add your chopped nuts, mix well.<br />
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10. When cake is cooked leave to set for a few minutes then pour over the frosting. Leave to set for about 20 mins and serve warm or with Vanilla ice cream.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw8PHasuf3aGDWVp_-SVYy3aiVGQs_fqanwXBpGkCYdRnzdfb3tAZFxHA_MH5hQj9ijLDjsTtoPt8bCqb7vz4AjgHkz9u7B5UUvV1jitWPZttRE6qyG5j7EmpK3yuY1YmGHxhQJ0anfM_6/s1600/photo+3%252820%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw8PHasuf3aGDWVp_-SVYy3aiVGQs_fqanwXBpGkCYdRnzdfb3tAZFxHA_MH5hQj9ijLDjsTtoPt8bCqb7vz4AjgHkz9u7B5UUvV1jitWPZttRE6qyG5j7EmpK3yuY1YmGHxhQJ0anfM_6/s400/photo+3%252820%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rich and gooey and chocolate cake.</td></tr>
</tbody></table>
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Enjoy!! <br />
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<br />Roohihttp://www.blogger.com/profile/02654986092211321302noreply@blogger.com0