Deema Kitchen

Tiramisu with dates Recipe

noreply@blogger.com (Anonymous) — Mon, 24 Dec 2012 22:28:00 +0300

Tiramisu with dates Recipe

Ingredients
1 1/2 Cup Flour
1 1/2 Cup Butter
1 1/2 Cup sugar
8 Eggs
1/4 tsp vanilla

For filling
1 Cup Espresso, or strong coffee
3 Cups dates cut into half
2 Cups mascarpone cheese
2 Cups cream, whipped
1/2 Cup sugar
Cocoa powder and cinnamon for decoration

Method
For the Cake:

- Preheat the oven to 180°.
- Grease and lightly flour a (26 cm) cake pan.
- Whisk butter and sugar with electric mixer on medium speed until fluffy.
- Add eggs one at the time, vanilla while continuously whisking until all ingredients are well combined.
- Fold in flour gradually, stir slowly until just combined.

For the filling:
- Put coffee in a saucepan over medium heat, add the dates, and let mixture boil for 5 minutes.
- Drain the dates while keeping aside the boiled coffee.
- In the prepared cake pan, arrange the dates; pour the cake mixture on it.
- Bake the cake for 20 minutes or until done.
- Flip the cake on a wire rack, cool.

For the cream:
- Whisk cheese and sugar with a hand mixer; fold in the whipped cream until combined.

For the tiramisu:
- Flip the cake upside down so the dates will be on the top.
- Cut the cake horizontally into two equal layers.
- Put the lower layer of the cake in the serving plate; make some holes in the cake (using a wood chopstick), moister with coffee.
- Top with mascarpone cream, spreading evenly.
- Place the other cake layer, cover with cream; sprinkle with cocoa powder and cinnamon.

Pan Seared Salmon with Avocado Remoulade

noreply@blogger.com (Anonymous) — Mon, 9 Jan 2012 01:59:00 +0300

salmon avocado remoulade

"Bacon" variety avocados are in season in the winter; lighter in flavor than the more popular Haas variety, these large, thin-skinned avocados are exceptionally creamy and are perfect for using in sauces. While remoulade is typically made with mayonnaise, in this case we've substituted the mayo with avocado and seasoned it with lime juice.
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Pan Seared Salmon with Avocado Remoulade Recipe

Ingredients
    * 2 large avocados, cut and peeled
    * 3 Tbsp freshly squeezed lime juice (can substitute lemon)
    * 3-4 Tbsp light olive oil (light refers to flavor and color, not calories)
    * 1 Tbsp minced shallots or green onion
    * 1 Tbsp minced parsley
    * 1 teaspoon Dijon mustard or to taste
    * Salt and pepper to taste
    * 1 to 1 1/2 pounds of salmon fillets
    * Grapeseed or canola oil

Method
1 - Put avocado pieces and lime juice into a food processor or blender and pulse until blended. Slowly add olive oil, pulsing, until you reach desired consistency of sauce. Add minced shallots (or green onions) and parsley, pulse just until combined. Remove to a bowl, add mustard, salt and pepper to taste.

2- Coat the bottom of a sauté pan with oil, heat on medium high until almost smoking. Season both sides of the salmon fillets with salt and pepper, carefully lay the salmon into the pan, skin side down. Cook the salmon until about medium doneness, about 3-4 minutes per side.

Serve salmon with avocado remoulade sauce.

French Pistachio Buttercreams

noreply@blogger.com (Anonymous) — Fri, 29 Apr 2011 23:10:00 +0300

French Pistachio Buttercreams

Ingredients
•    1-1/2 cups all-purpose flour
•    1/2 teaspoon salt
•    3/4 cup unsalted butter, softened
•    1/2 cup sifted powdered sugar
•    1 egg
•    Granulated sugar
•    1/2 cup sifted powdered sugar
•    1/4 cup unsalted butter, softened
•    1 teaspoon rum, cognac, or milk
•    6 ounces semisweet chocolate pieces or white baking pieces, melted
•    1/2 cup pistachio nuts, chopped

Directions
1. In a small bowl, combine flour and salt; set aside. In a medium mixing bowl, beat the 3/4 cup butter and 1/2 cup powdered sugar with an electric mixer on medium to high speed until combined. Beat in egg until combined. Beat in flour mixture on low speed just until combined. Cover and chill dough about 1 hour or until easy to handle.
2. Preheat oven to 350 degrees F. Shape dough into 3/4-inch balls. Place balls on an ungreased cookie sheet. Dip the bottom of a glass in granulated sugar and use to flatten each ball to a 1-1/2-inch circle. Bake about 8 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack; cool.
3. Meanwhile, for filling, in a small mixing bowl, beat together 1/2 cup powdered sugar, the 1/4 cup butter, and rum on medium to high speed until combined.
4. To assemble cookies, spread filling on the flat sides of half of the cookies. Top with remaining cookies, flat sides down. Chill cookies about 30 minutes or until fillling sets. Drizzle or spread melted chocolate on tops of cookies and sprinkle with pistachio nuts. Chill about 10 minutes or until chocolate sets. Makes about 30 sandwich cookies.
5. Make-Ahead Tip: Prepare and bake cookies as directed; cool (do not fill or decorate). Place cookies in layers separated by waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw frozen cookies, covered, at room temperature. Fill and decorate cookies.

Nutrition Facts
•    Calories 134,
•    Total Fat (g) 9,
•    Saturated Fat (g) 5,
•    Cholesterol (mg) 24,
•    Sodium (mg) 42,
•    Carbohydrate (g) 13,
•    Fiber (g) 1,
•    Protein (g) 2,
•    Vitamin A (DV%) 0,
•    Vitamin C (DV%) 0,
•    Calcium (DV%) 1,
•    Iron (DV%) 3,
•    Percent Daily Values are based on a 2,000 calorie diet

The Secret Ingredient (Chamomile): Seared Sea Scallops with Chamomile Beurre Blanc

noreply@blogger.com (Anonymous) — Tue, 1 Feb 2011 00:22:00 +0300

Seared Sea Scallops with Chamomile Beurre Blanc

Ingredients
* 1 shallot, chopped
* 1 tablespoon white wine vinegar
* 1/3 cup dry white wine
* 1 tablespoons dried chamomile flowers
* 1 tablespoon cream
* 7 tablespoons unsalted butter, cubed and cold, plus 1 tablespoons
* 4 large sea scallops

Procedure
1. Begin with the beurre blanc. In a medium saucepan, place the shallots, vinegar, wine, and chamomile. Bring to a low simmer,
and cook until liquid is just evaporated, on a low flame, careful not to let it go so long that the pot burns.

2. Meanwhile, melt 1 tablespoon of butter in a small skillet over medium heat. Season the scallops on both sides with salt and pepper. Sear each scallop on the first side until it is golden brown and then flip over, about 5 to 6 minutes in total, until the scallop is firm, opaque, and just cooked through.

3. Once the reduction is "dry," either keep the flame on very low heat, or take the pan off the heat altogether, using the residual heat from the pan to melt the butter. First add the cream. Then, whisk in bits of the remaining butter a few at a time, whisking continuously, so that as the butter softens, it does not melt, but stays opaque and emulsifies. Strain the sauce

4. Plate the scallops on a bed of beurre blanc. Garnish with some fronds of chervil and a few dried chamomile flowers. Serves one as a main, two as a starter. Double the recipe for larger servings.

Avial (Mixed Vegetables With Sauce)

noreply@blogger.com (Anonymous) — Fri, 10 Dec 2010 00:02:00 +0300

Avial (Mixed Vegetables With Sauce)

Required ingredients:
Cubed White Squash (pumpkin) -- 1 cup
Chopped French Beans, Cauliflower,
Drumstick*, Bell Pepper, Potato -- 3 cups
(mixed together)
Green Chilies -- 4 (medium sized)
Plain Yoghurt -- 2 cups
Grated Fresh Coconut -- 1 cup
Curry Leaves -- 10
Coriander Leaves -- 4 tsp.
Mustard -- 1/8 tsp.
Turmeric -- 1/8 tsp.
Cooking oil -- 1/2 cup
Dried Red Chilies -- 2
Sugar -- 1 tsp.
Cumin -- 1 tsp.
Split Black Gram -- 1/8 tsp.
Asafoetida -- a pinch or two
Salt to taste

Method
In a deep pot boil the mixed vegetables in a cup
of water until tender. Keep aside. (If there is any
water left in the pot, do not discard it).
In a blender, blend yogurt, sugar, cumin, grated
coconut, turmeric, salt, coriander leaves, a cup of
water until well mixed. Pour this mixture into the
pot containing the vegetables and keep it on
medium heat. Add the green chilies sliced
lengthwise and simmer the contents for ten
minutes. (Remember to stir frequently, as yogurt
tends to stick to the bottom of the pot). Remove
from heat and keep aside.

In a wide skillet heat oil on medium. When oil is
hot add dry red peppers and fry for one minute.
Then add mustard seeds, black gram and curry
leaves. When the mustard seeds pop, add
asafoetida. Immediately add the vegetables and
sauce from the pot. Cook for a minute or two.
Remove from heat.
Goes well with plain white rice, pita, paratha, puri.
*If drumstick is not available, you can add some
other vegetable. Eggplant, however, is
not advised because it becomes bitter when
boiled in water.

Preparation time: 40 minutes
Serves 4

Green All-Purpose Chutney

noreply@blogger.com (Anonymous) — Thu, 9 Dec 2010 23:57:00 +0300

Green All-Purpose Chutney

Ingredients:
15 green chillies
1/2 cup coriander
1/2 lemon
1 tbsp. sev or potato wafers crushed
1/2 tsp. jaggery
salt to taste
1 tsp. oil
1 clovette garlic

Method:
Put all the ingredients , except oil and asafoetida , in a small mixie.
Heat the oil and add the asafoetida and put in the mixie.
Run the mixie till a smooth chutney is obtained.
Try using no water or as little as possible to make the chutney keep longer.
Add water as and when required.
Store in a clean glass bottle.

Note: Sev is a fried Indian snack made of gramflour.
Makes 1/2 cup chutney
Making time: 5 minutes
Shelf life: 1 week (refrigerated)

Coconut Burfi

noreply@blogger.com (Anonymous) — Thu, 9 Dec 2010 23:54:00 +0300

Coconut Burfi

Ingredients
250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate

Method
1.Prepare syrup with sugar and water to 2 1/2 thread consistency.
Use method as shown in introduction.
2.Warm coconut in heavy saucepan, pour in the syrup.
3.Stir well and cook till soft lump forms.
4.Spread in a greased plate. Cool.
5.Sprinkle cardamom powder (optional).
6.Cut into squares, store in airtight container.

Making time: 30 minutes
Makes: 20-25 pieces
Shelflife: 2 weeks

Boondi

noreply@blogger.com (Anonymous) — Thu, 9 Dec 2010 23:52:00 +0300

Boondi

Ingredients
1 cup gram flour
1/2 cups sugar
1 cup water
1/4 tsp. cardamom powder
6-8 chopped almonds
ghee to deep fry
perforated flat spoon about 5" diameter

Method
1.Boil the sugar and water together. Add a tbsp. of milk to bring up the scum.
2.Remove scum and boil liquid till the syrup is sticky between the fingers.
3.Keep aide, but keep warm for use.
4.Make batter with gram flour, which should not be too thin.
5.The batter should evenly coat the back of a spoon when dipped in it.
6.Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon.
7.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.
8.Pour back remaining batter and wipe spoon.
9.Stir the boondis in the ghee gently and fry till crisp but not brown.
10.Drain and put into the syrup. Keep for 3-4 minutes before draining from the syrup.
11.Spread on a wide plate, add cardamom powder, almonds and mix gently.
12.Cool completely and loosen the boondi with finger till each droplet separates.
13.Store in airtight container.

Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. A little practice and it is
very easy.
Making time: 30 minutes.
Makes: 3 cups approx.

Beetroot Halwa

noreply@blogger.com (Anonymous) — Thu, 9 Dec 2010 23:51:00 +0300

Ingredients
1 kg beetroot
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee

Method
Peel and grate beetroot
Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir
continuously. Add sugar and cook
further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the
ghee oozes out. Serve
hot, decorated with a chopped almond or pista.

Carrot Halwa

noreply@blogger.com (Anonymous) — Thu, 9 Dec 2010 23:47:00 +0300

Carrot Halwa

Ingredients
1 kg juicy orange carrots
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
few drops orange colour (optional)
1 tbsp ghee

Method
Peel and grate carrots
Put milk and carrots in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir
continuously. Add sugar and cook
further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the
ghee oozes out. Serve
hot, decorated with a chopped almond or pista.

Bhel

noreply@blogger.com (Anonymous) — Thu, 9 Dec 2010 23:42:00 +0300

Ingredients
1 1/2 cups puffed rice
1 onion
1 tomato
1 small boiled p eeled potato
1/2 tbsp coriander leaves
1/2 cup fine sev
1/4 cup parboiled moong sprouts -- optional
1 tsp roasted peanuts -- optional
1 tsp hot green chutney
1 1/2 tsp tamarind chutney
salt to taste
1/4 lime juice
10-12 puries (used for bhel or panipuri optional) crushed

Method
Just before serving. In a large mixing bowl, add puffed rice, and all ingredients except 1/4 the coriander and sev. Mix
well. Sprinkle a few
drops water if too dry. Adjust taste and salt. Spoon into individual bowls. Sprinkle some sev and coriander to garnish.
Serve immediately.

Making time: 15 minutes (excl chutney making time)
makes: 3 servings
Shelf life: best fresh.

Bread Besan Bajji

noreply@blogger.com (Anonymous) — Thu, 9 Dec 2010 23:40:00 +0300

Ingredients
4 Slices of bread
1 cup of channa dal
1 spoon chilli powder
1/4 spoon corriander powder
salt to taste.
Oil for frying.

Method
1.If you prefer onions you can put 1/2 onion cut into small pieces.
2.Make the paste of channa dal by adding some water and mix salt,
chilli, corriander powder and some corriander leaves for taste.
3.Cut the bread into four pieces and dip them in channa dal paste and
deep fry them in the oil till golden brown.
4.Serve them with some hot sauce or ketchep.

Aviyal

noreply@blogger.com (Anonymous) — Thu, 9 Dec 2010 23:39:00 +0300

Vegetables - Plantain, potatoes, brinjal, carrots, beans, drumstick, green peas
Cut the vegetables into long pieces and steam in pressure cooker.
Grind grated coconut and green hot chillies and salt.Add this to thick curd.

Add cooked vegetables, mix well and heat for sometime. When cooked, add curry
leaves and 1/2 spoon coconut oil.

Atte ka seera

noreply@blogger.com (Anonymous) — Thu, 9 Dec 2010 23:35:00 +0300

Ingredients
2 tbsp. wheat flour
2 1/2 tbsp. ghee
3/4 to 1 cup sugar or molasses (jaggery)
elaichi powder
chopped pista and almonds

Method
Add flour and roast on slow fire, stirring continuously
Side by side add to sugar 2 1/2 cups water and keep to boil
When the atta becomes a golden brown, add the boiling sweet water
Stir gently and continuously till excess water evaporates and the ghee separates.
Decorate with chopped nuts

Apple, Banana & Carrot Halwa (ABC Halwa)

noreply@blogger.com (Anonymous) — Thu, 9 Dec 2010 23:33:00 +0300

Ingredients
1 cup chopped apple (without skin)
1 cup chopped banana
1 cup grated carrot
1 cup milk or 1/2 cup milk powder
1 cup coconut
3/4 cup ghee
2 cups sugar

Method
Grind carrot & milk.
Mix all the ingredients together except ghee.
Keep on stirring till the apple & banana pieces are cooked & the halwa
becomes one mass.
Then add ghee, cardamom powder.
Remove from the stove top & decorate with nuts of your choice.

Preparation time: 40 minutes
Serves: 4

Aloo Palak

noreply@blogger.com (Anonymous) — Thu, 9 Dec 2010 23:32:00 +0300

Ingredients
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

METHOD:
Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

7-cup sweet

noreply@blogger.com (Anonymous) — Thu, 9 Dec 2010 23:31:00 +0300

Milk - 1 cup
gram flour - 1 cup
Sugar - 3 cups
Grated coconut - 1 cup
Ghee - 1 cup

Mix well and heat in a fry pan until it becomes soft.

How to cook Jhinga biryani

noreply@blogger.com (Anonymous) — Sat, 4 Dec 2010 23:21:00 +0300

INGREDIENTS
500g Basmati rice, parboiled and drained
500g prawns, cleaned
4 large onions, thinly sliced
200g tomatoes, finely chopped
For dry masala, roast and grind: 4 tbsp coriander seeds; 2 tbsp cumin seeds; 1 tbsp fennel seeds; 2cm cinnamon, 5 cloves; 5 green cardamoms; 10 peppercorns
and 2 dry red chillies
For wet masala, blend: 2 green chillies; 1/2 cup each, mint
and coriander
1 tbsp saffron, soaked in 3 tbsp warm milk
3 tbsp chopped coriander
Oil, for cooking
For marinade: 1 cup yoghurt; 5ml lemon juice; 1/2 tsp turmeric, 3 tbsp ginger-garlic paste and salt

PREPARATION
Add prawns to the marinade. Set it aside. Heat oil in a pan and fry one-third onions until crispy and golden. Drain and keep aside. In the same oil, add remaining onions. Fry till soft. Add tomatoes, fry until soft. Add dry and wet masalas and fry till oil begins to separate. Now add prawns with the marinade. Stir and let it cook till done. Season with salt and remove from heat. Grease a large, deep baking dish and layer half the rice, followed by all the prawns and then cover with the remaining rice. Pour saffron milk over, garnish with fried onions and coriander. Seal the dish with dough. Bake until golden. Serve hot with raita.

Arab Chickpea Soup Rcipe by Deema Kitchen

noreply@blogger.com (Anonymous) — Sun, 19 Sep 2010 13:01:00 +0300

Arab Chickpea Soup Rcipe

Ingredients:
* 1 cup chickpeas, soaked in water overnight, then drained
* 8 cups water
* 1 tablespoon olive oil
* 2 medium size onions, chopped
* 8 cloves garlic, chopped into small pieces
* 1 small hot pepper, finely chopped
* 1/2 cup finely chopped coriander leaves
* 2 teaspoons salt
* 1 teaspoon pepper
* 1 teaspoon ground mustard seeds
* 1/4 cup lemon juice
Read More
Preparation:
1- Place chickpeas and water in a saucepan and bring to boil. Cover and cook over medium heat for 1 hour.
2- In the meantime, heat oil in a frying pan; then stir-fry onions, garlic, and hot pepper until they begin to brown.
3- Add frying pan contents with the remaining ingredients to the chickpeas.
4- Cover and cook over medium heat for 1 hour or until chickpeas are well-cooked. Serve hot.

Chicken Breast (Sidreyat Al Dajaj) by Deema Kitchen

noreply@blogger.com (Anonymous) — Sun, 19 Sep 2010 12:55:00 +0300

Ingredients:
* 2 chicken breasts (skinned)

Chicken Breast (Sidreyat Al Dajaj)

* 2 tablespoons rice flour
* 1 teaspoon ground cardamom
* 5 cups milk
* ground cinnamon for decoration
* 1 cup sugar
* 2 tablespoons rose water
Read More
Preparation:
Boil the chicken breasts until well-cooked.
Remove the bones from the chicken.
Put the chicken in a food blender with 1 1/2 cups of milk and the cardamom.
Blend thoroughly then strain through a fine mesh metal sieve.
Sweeten the remaining milk.
Add the rose water and bring to a boil over low heat.
Add the blended chicken to the milk and stir.
Add the rice flour, stirring constantly until the mixture thickens.
Pour the mixture into a dish and leave aside to thicken.
Sprinkle with ground cinnamon, and place in the refrigerator to cool.

Chicken & Rice Skillet (Kabsa) by Deema Kitchen

noreply@blogger.com (Anonymous) — Sat, 18 Sep 2010 15:51:00 +0300

Ingredients:
* 1/4 cup butter or margarine

Chicken & Rice Skillet (Kabsa)

* 1 (2-1/2 to 3-lb.) chicken, cut up
* 1 large onion, chopped
* 5 garlic cloves, minced
* 1/4 cup tomato sauce or puree
* 2 medium tomatoes, chopped
* 2 medium carrots, grated
* grated peel of 1 orange
* 3 whole cloves
* 2 cardamom pods or 1/2 tsp. ground cardamom seeds
* 1 cinnamon stick
* Salt and freshly ground pepper to taste
* 3 cups chicken broth
* 1 cup long-grain rice
* 1/4 cup raisins
* 1/4 cup toasted sliced or slivered almonds
Read More
Preparation:
Melt butter or margarine in a large skillet. Add chicken pieces.
Sauté until onion is tender. Stir in tomato sauce or puree.
Simmer over low heat 1 minute to blend flavors.
Add tomatoes, carrots, orange peel, cloves, cardamom, cinnamon stick, salt and pepper.
Cook 1 minute. Add broth. Return chicken pieces to skillet. Bring to a boil. Reduce heat and cover.
Simmer over low heat 30 minutes. Stir rice into liquid between pieces of chicken.
Or remove chicken, stir in rice, then return chicken pieces to skillet. Cover.
Simmer 30 minutes longer or until rice is tender.
Garnish with raisins and almonds.
Makes 6 to 8 servings.

Jordanian Mansaf By Deema Kitchen

noreply@blogger.com (Anonymous) — Tue, 15 Sep 2009 13:59:00 +0300

Jordanian Mansaf

Ingredients:
* salt
* pepper
* 1 kilo lamb, cubed
* 1/4 cup semne
* 1 teaspoon mixed Arabic spices
* 2 onions, chopped
Read More
Sauce Ingredients:
* 3 tablespoons cornstarch.
* 1/3 cup water.
* 3 cups yoghurt.
* very thin Arabic bread(sajj).
* 1/4 cup parsley, chopped.
* 5 cups cooked plain rice.
Preparation:
1. Saute the lamb in the semne, sprinkle some salt and pepper and 1/2 teaspoon spices.
2. When the lamb cubes are little bit browned, remove them from the pan and cook the onions until softened in the same semne.
3. Return the meat to the pan, sprinkle with the remaining spices, and cover with water.
4. Keep them until they boil, then cover and keep until the meat gets well-done(about 2 hours).
5. Remove the foam and drain off all but 1/2 cup of broth.
6. Stabilize the yoghurt by dissolving the cornstarch in the water then adding it to the yoghurt, slowly bring it to the boil, stirring in one direction only, reduce the flame and keep it uncovered for 3 minutes.
7. Pour it slowly into the pot of meat.
8. Add the parsley and keep it over very low heat for a few minutes to blend the spices.
9. Sprinkle some salt and pepper if you want, and add a bit more broth if desired.
10. Toast the bread by putting it into a hot oven for 2 minutes.
11. Arrange the bread on a large platter and cover with the rice.
12. Put the lamb pieces over the rice and pour the yoghurt sauce over all.
13. Garnish with lots of pine nuts.

Chicken with Tomatoes Sauce by Deema Kitchen

noreply@blogger.com (Anonymous) — Tue, 15 Sep 2009 13:53:00 +0300

Ingredients:

Chicken with Tomatoes Sauce

* 2+1/2 chicken.
* 3/4 cup semne.
* 4 pieces of onion.
* 1 kilo tomatoes.
* 1 small spoon flour.
Read More
Preparation:
1. Wash the chicken first and then scrub it with salt and flour from inside and outside and then wash it again.
2. Cut it into 8 pieces and scrub it with salt and sweet pepper and keep it for half an hour.
3. Fry the semne(gee) and put the chicken pieces and keep them until they become red.
4. When they finish take them off and put them in a vessel.
5. Chop up the onion and fry them in the same semne and then put them in a pot,pour the flour over the onion.
6. Boil the tomatoes for 1 minute and then squeeze it over the onion and put some salt.
7. Put it over the onion and flour and boil them for 15 minutes.
8. Put the chickens in the sauce and keep it boiling another 10 minutes.
9. Low down the fire and keep the chickens until they becomes well done.
10. Pour it.You can serve rice with it.

Lamb with dried limes and chick peas by Deema Kitchen

noreply@blogger.com (Anonymous) — Tue, 15 Sep 2009 13:46:00 +0300

Ingredients:
* 2 onions, chopped

Lamb with dried limes

* 2 tablespoons of olive oil
* 1 kilo of lamb, cut into strips
* salt
* pepper
* 2 cups of water
* 1 tablespoon of tomato paste
* 1 teaspoon of mixed Arabian spices
* 1/2 teaspoon of ground cardamon
* 2 dried limes
* 1/2 cup of chick peas, soaked overnight and slightly smashed
Read More
Preparation:
1. Sate the onions in the oil until soft and transparent.
2. Add the lamb, sprinkle with salt and pepper and brown on all sides.
3. Stir in the remaining ingredients and bring to the boil.
4. Cover and simmer until the meat and chick peas are tender - about 2 hours.
5. If the stew becomes too dry, add a little water.
6. Serve with rice.

Easy Oyster Sauce Chicken by Deema Kitchen

noreply@blogger.com (Anonymous) — Sat, 12 Sep 2009 15:47:00 +0300

Easy Oyster Sauce Chicken

Ingredients:

* 4 chicken thighs
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper, or to taste
* 1/2 yellow onion (about 1/4 cup)
* 2 cloves garlic
* 1 1/2 red bell peppers
* 1/2 cup chicken broth
* 2 tablespoons oyster sauce
* 1 tablespoon dark soy sauce or tamari
* 1 dry sherry
* 1 teaspoon brown sugar
* 2 teaspoons vegetable oil or pure olive oil

Read More
Preparation:
Rinse the chicken thighs and pat dry. Cut in half. Rub the salt and pepper over the thighs.
Peel and chop the onion. Peel and finely chop the garlic. Cut the red bell pepper in half,
remove the seeds, and cut into 1-inch squares.
In a small bowl, combine the chicken broth, oyster sauce, soy sauce, rice ,
dry sherry, and brown sugar. Set aside.
In a non-stick frying pan, heat the olive oil over medium heat. Add the chicken thighs and
brown on both sides. Remove the chicken thighs from the pan and drain on paper towels.
Do not clean out the pan.
Add the onion and garlic into the pan, and cook until the onion is softened (about 5 minutes).
Add the red pepper into the pan. Cook briefly, then add the sauce.
Bring the sauce to a boil, then add the chicken thighs back into the pan.
Reduce the heat,
cover, and simmer the chicken until the juices in the thickest part of the thigh are
clear when pierced with a fork (about 15 minutes). Stir the chicken occasionally
while cooking. Serve hot over rice.