Recipes Blog
Sweet Coconut Balls 0
Duration: 30 minutes
Ingredients
- 1 tbsp. ghee
- 200 grams desiccated coconut
- 1 cup milk
- 1 cup sugar
Directions
- In a frying pan, add a dollop of ghee on low flame. Once its melted add desiccated coconut to the pan. Mix and cook for about 2 to 3 minutes.
- Pour milk in the milk. Mix it with the coconut. Let it cook till milk is completely absorbed.
- Now add sugar. Cook until the mixture starts to clump together and becomes non-sticky. Set aside to cool down
- Once the mixture is cooled down, start making small balls with your hand.
- Roll the balls in desiccated coconut and serve!
- Fahad Shariff
Spaghetti with Cheese Sauce 0
Duration: 40 minutes
Ingredients
- 1 garlic cloves
- 1 tbsp. oil
- 5 fl. Oz half cream
- Salt
- 1 tsp. black pepper
- 7 oz. cheese (grated)
- 70 oz. pre-boiled spaghetti
- ½ cup spaghetti water
- Parsley (chopped)
Directions
- In a pan over medium flame, add oil and garlic. Saute for a few minutes or until light golden color is obtained.
- Now add half cream, salt and black pepper. Mix everything well. Add in cheese and keep stirring until the cream thickens.
- Add pre boiled spaghetti to the pan. Mix spaghetti with the sauce. Pour pre-boiled spaghetti water and mix again. Let it cook for a few minutes.
- Now add chopped parsley on tip and cook for another 2 minutes.
- Serve and enjoy!
- Fahad Shariff
Saloona 0
Duration: 60 minutes
Ingredients
- ¼ cup oil
- ½ cup onion (chopped)
- 1 tbsp. ginger paste
- 1 tbsp. garlic paste
- ½ kg chicken
- 2 to 3 tomatoes (chopped)
- 1 tsp. garam masala
- 1 tsp. arabic all spices
- 1 tsp. chicken masala
- 1 tsp. turmeric powder
- 1 tbsp. tomato ketchup
- 3 to 4 green chilies
- 1 small pieces cinnamon
- 1 lemon (dried)
- Salt
- ½ cup bell pepper (chopped)
- ½ cup carrot
- ½ cup potatoes
- 1 cup water
- Parsley/coriander
- 1 cup frozen okra
Directions
- In a pan, add in oil and onion. Sauté until golden color is obtained. Add in ginger paste and garlic paste. Mix well. Add in chicken and mix.
- Now add tomatoes, garam masala, Arabic all spices, chicken masala and turmeric powder. Mix all the spices well with the chicken. Add tomato ketchup and mix again. Cook for a few minutes.
- Add 3 to 4 green chilies, cinnamon, dried lemon, bell pepper, carrot, potatoes and water. Mix everything well. Cover the lid and let it simmer for a few minutes.
- Mix everything well and add parsley or coriander and frozen okra. Mix well and cover the lid. Let it cook for a few more minutes.
- Serve with boiled rice and enjoy!
- Fahad Shariff
Stuffed Egg Plant 0
Duration: 60 minutes
Ingredients
- 5 tbsps. oil
- 2 cloves garlic
- 3/4 cup red onion (chopped)
- ½ lbs. ground beef
- 1 tsp. stew seasoning
- Salt
- 1 tsp. red chili powder
- 1 tbsp. tomato paste
- 1 bunch French parsley
- 3 or 4 eggplant
- 2 tomatoes (sliced)
Directions
- In a pan over medium flame, add 2 tbsps. oil, garlic and onion. Saute for a minute. Now add ground beef to the pan. Mix well.
- Now add stew seasoning, salt, chili powder, and tomato paste. Mix everything together. Cover with a lid and let it cook half way. Add in parsley and mix well. Cook until well done.
- Now peel alternate layers of the eggplants. Add cuts to the peeled portions only to insert the filling.
- In a separate pan add 2 tbsps. oil and heat. Add in the eggplants and cover the lid. Let them fry until color changes.
- Fill the fried eggplants with filling. You may use toothpicks to hold the filling inside.
- Now add 1 tbsp. oil in a pan. Layer it with sliced tomatoes. Add filled eggplants on top and then add another layer of sliced tomatoes.
- Place the pan on the stove and cook over medium flame for about 10 minutes with the lid on.
- Serve hot and enjoy!
- Fahad Shariff