Chocolate Mafroukeh

Mafroukeh is a Lebanese dessert made up of semolina and a layer of ashta & pistachio  make this dessert more beautiful. In other words if we say it’s a simple semolina cake. I have innovated this dessert with chocolate , and it is too healthy and rich in calories.

Recipe :-

Ingredients –

For Mafroukeh Base –

Semolina – 1 cup

Chocolate – 10 to 15 ( 1 ½ cup )

Milk – 2 cup

Pistachio powder

Oil – 1 tbsp

Green cardamom essence – few drops

For  Ashta ( Cream )  –

Milk – 1 cup

Cream – ½ cup

Sugar – 1 cup

Bread – 5 slice ( cut out their borders & turn them in crumbs form )

Method –

Prepare Ashta :-

In a utensil boil milk add bread crumbs , sugar , cream . Mix all of them well and cook till it becomes thick .

Take it out in a bowl and keep in fridge for 30 min.

Prepare Mafroukeh Base –

Put non stick pan on flame add oil , roast semolina till light golden brown color.

Add chocolate pieces  and cook at slow flame. Chocolate will slowly & slowly melt and will start getting mix with semolina.

Now add milk and cook till it start leaving the pan.

Switch off the flame mix green cardamom essence .

Take it out in a cake mould & leave for 20 min to set .

From the cake mould , take out mafroukeh base in a plate.  ( Don’t keep it in fridge at this stage. )

When it is totally cool down than cover the base with thick layer of ashta and sprinkle pistachio powder on it.

Keep it in fridge for 4 hours to get it set.

Than cut it into pieces as you want.

Your Chocolate Mafroukeh is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

Note – Keep it in fridge because ashta ( cream ) melt very fast . Take out only when you want to serve.

 

 

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Lamb Kebabs

Recipe :-

Ingredients :-

Boneless lamb meat – 1 kg

Chickpeas lentils – ½ cup

Dried red chili – 3

Black pepper – 8

Green cardamom – 3

Clove – 4

Ginger / Garlic paste – 1 tbsp

Egg – 1

Red chili powder – 1 tbsp

Green chili ( chopped ) – 3

Salt – 1 tbsp

Garam masala powder  – 2 tsp

Coriander leaves ( chopped ) – 1 cup

Turmeric powder – 2 tsp

Water – 3 cup

Method :-

First wash the meat pieces nicely.

Put non stick pan on a flame , when it get heat up than place meat pieces on it & cook till it’s all water gets evaporated.

Now take it out in a bowl and again boil the meat pieces for 10 min in an open pan by adding 1 cup water.

Drain all the water and keep meat pieces in a plate.

In pressure cooker put boiled meat pieces than add black pepper, clove , dried red chili , green cardamom, chickpeas lentils, 2 cup water, turmeric powder . Cook till meat becomes soft.

Take it out in a plate , let it cool down.

In a mixer make a fine paste of the meat.

Take it out in a tray and mix green chili , salt , red chili powder , garam masala powder , egg , coriander leaves, ginger/garlic paste .

Wet your hands and make round flat kebabs.

Fry in oil from both the side till light golden brown color.

Serve them with parathas or red chili chutney.

Your Lamb Kebabs are ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

Sheer pira Cookies

Sheer pira is an afgani halwa, famous in middle eastern countries. I have innovated this halwa in the form of cookies and their sweetness is maintained by the flavors of halwa , so no added sugar in these cookies. Through this way the sweetness of halwa decreases in the mix of cookie ingredients.  If you don’t have sheer pira , you can make it at home. It’s a very simple recipe and uploaded on internet by many people.

Recipe :-

Ingredients :-

Sheer pira pieces – 1 cup

Wheat flour – 1 cup

Salt – 1 tsp

Oil – 1 tbsp

Water – ½ cup for binding.

Method :-

In a bowl knead a soft dough by mixing sheer pira, wheat flour , salt , oil , water .

Make flat round cookies and place them in an oil greased oven tray.

Preheat oven and toast these cookies for 25 min at 250’C.

They will turn crispy and sheer pira will melt in the cookies and come out which give a small mountain shape looks in the cookies.

Take it out in a bowl and you can keep them in fridge .

Your Sheer pira Cookies are ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

Colocasia Oats Cutlet

Recipe :-

Ingredients –

Colocasia  / Arbi  – 10 to 15

Oats – ½ cup

Red chili powder – 1 tsp

Salt – 1 tsp

Coriander leaves ( chopped) – 15 strings

Green chili ( chopped) – 2

Roasted cumin powder – 1 tsp

Water – 1 tbsp

Onion ( chopped) – 1

Oil – 1 tbsp

Method :-

Boil colocasia in cooker till they become soft. Remove their skin and mash them.

In a bowl mix colocasia , red chili powder, salt, green chili , roasted cumin powder, oats , onion, water , coriander leaves.

Make flat round cutlets.

Put non stick pan on flame adding oil and fry these cutlets till light golden brown color.

Serve these cutlets with sauce.

Your Colocasia Oats Cutlets are ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

Dahi Pakora

Recipe :-

Ingredients :-

Curd – 2 cup

Roasted cumin powder – 1 tsp

Roasted fennel seeds powder – 1 tsp

Red chili powder – 1 tsp

Salt – 1 tsp

Milk – ½ cup

Crushed garlic – ½ tsp

Pakora :-

Besan ( gram flour ) – 1 cup

Red chili powder – 1 tsp

Salt – 1 tsp

Turmeric powder – 1 tsp

Water – ½ cup

Tempering :-

Curry leaves – 5

Green chili – 2

Mustard seeds – 1 tsp

Oil – 1tsp

Method :-

In a bowl mix curd, red chili powder, salt , roasted cumin powder , roasted fennel seeds powder , crushed garlic , milk . Make a smooth curd batter and keep it aside.

In another bowl make a batter of gram flour, red chili powder , salt, turmeric powder , water. With the help of spoon make small pakoras by frying them in oil.

In a warm water dip all the pakoras for 2 min and than take them out by squeezing there water .

Place all the pakoras in a bowl and pour the spicy curd batter on it by covering all the pakoras.

Make a tempering by frying mustard seeds, curry leaves , green chilies in oil.

Put the tempering on the dahi pakoras .

Your Dahi Pakora is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

 

Rogani Pocket Size Roti ( Totillas)

Rogani roti is made up of milk to make it soft. I have innovated rogani roti in small size with different flavors as a snacks for Iftar in the holy month of Ramadan.

Recipe :-

Ingredients :-

Wheat flour – 1 cup

Salt – 1 tsp

Milk – 1 cup

Oil – 1 tbsp

Flavors :-

Nigella seeds – 1 tsp

Coconut powder – 1 tbsp

Grated Jaggery – ½ tsp

Zaatar spice powder – 1 tsp

Method :-

In  a bowl knead soft dough by adding salt, milk and oil .

Now divide your dough in 3 parts and make balls of it.

First dough put stuffing of nigella seeds and make a little thick big  tortilla with the help of rolling pin.

Cut the tortilla with the cookie cutter in round shape and keep aside.

Take another dough ball , stuff it with coconut powder and jaggery. Make little thick big tortilla , with the help of rolling pin.

Cut the tortilla with the cookie cutter in round shape and keep aside.

Take last dough ball , stuff it with zaatar spice powder . Make little thick big tortilla , with the help of rolling pin.

Cut the tortilla with the cookie cutter in round shape and keep aside.

Now put non stick flat pan on flame roast these tortillas by brushing little oil on it till light golden brown color.

Your Rogani Pocket Size Roti ( Totillas) are ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

Turkish Spicy Zahterli Pide

Recipe :-

Ingredients :-

Wheat Flour – 1 Cup

Salt – 1 tsp

Red chili powder – 1 tsp

Olive oil – 1 tbsp

Water – ½ cup

Zaatar powder – 1 tbsp

Method :-

In a bowl mix wheat flour , red chili powder , salt , olive oil , water. Knead dough and keep aside for 10 min.

Mix  zaatar powder in 1 tbsp olive oil and keep  aside.

Make round medium size little thin flat bread , spread layer of zaatar oil mix on it and with the help of fork make small holes in each bread.

Preheat oven and for 25 min at 250’C toast these breads.

They will turn little crispy from outside but soft from inside.

Your  Turkish Spicy Zahterli pide is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India