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Tangy Dip

Ingredients
Onion - 1 medium
Garlic - 3-4 flakes
Mayonnaise - 2 tbsp
Cheese cubes - 6

Method - Blend all the ingredients in a mixie. Add a little yogurt if the dip is too thick. Chill in the refrigerator. Serve with deep fried pieces of pitta bread. (Take the regular arabic flat bread and cut it in a bit size pieces. Deep fry it and drain on kitchen napkin.)

Green chutney with Biriyani

This chutney is meant for digestion after a heavy meal , you can use this as a side dish or just after taking your meal.

Ingredients
1 Podina A Hand Full
2 Coriander Leaves A Hand Full
3 Curry Leaves A Handfull
4 Green Chilli As Required
5 Cucumber(Discard The Skin) 1 Cup
6 Zeera Powder A Pinch
7 Ajwan Powder A Pinch
8 Pepperpowder A Pinch
9 Salt As Required
10 Fresh Cream A Spoon Full
11 Thick Curd A Spoon Full

Method - Grind the ingredients together with out the curd and cream, After grinding mix the chutney with cream and curd. This chutney can be grinded and stored in the refrigerator but cream and curd should only be used while serving.

Mango delight

Ingredients
Mango 1/2 kg
Milkmaid ½ tin.
Curd ½ kg.
Paneer 100gm.
Mango essence 1 tsp.

Method - 1.Put the curd in a muslin cloth and allow to hang for 10 minutes.
2.Press to make sure the excess water is removed.
3.Peel off skin of the mango and take out the pulp.
4.Mash the paneer till smooth and creamy.
5.Blend Mango pulp,curd, with milkmaid and mango essence in a blender to make it smooth.
5.chill till almost frozen.

Left-overs Sandwiches

Ingredients
6 Hot dog rolls
1 cup leftover vegetable curry (like chole, bhaji or pav-bhaji, mixed vegetable, panneer masala, etc)
Thinly sliced
1 cucumber
1 onion
1 tomato
1 small capsicum
1 tbsp grated cheese
Tomato ketchup, masalas as required

Method - For the hot dog rolls
1.Cut Hot dog rolls horizontally into 2 parts. Keep the lower half thicker. 2.Scoop out the centre of the lower halves carefully. Keep the crumb aside to use in the filling.

For the filling
1.Heat leftovers in a skillet, add the crumbs .
2.Add ketchup and cook stirring continuously, for 3-4 minutes.
3. Add spices as required (Chilli, salt etc).

How to proceed
1.Fill each scooped roll with this mixture.
2.Place sliced vegetables over the mixture. Sprinkle salt and pepper (optional).
3.Place upper half of roll on top. Brush with very little butter.
4.Secure roll with string. Bake in a preheated oven for 5-7 minutes
5.Remove the threadand serve hot with ketchup.

Anjir Pak

Ingredients
50 gms milk powder
250 gms dried figs
250ml.milk
50gms sugar
pinch of cardamom powder (optional)
2 tbsps nut flakes

Method - 1. Clean and wash dried figs properly. Chop them
2.Place milk into heavy bottom pan. Bring it to boil.
3. Place chopped figs in the milk. Boil and stir till the milk evaporates and figs turn soft.
3. Add sugar and heat till sugar melts.
4. Add milk powder and heat. Stir well till the pak is done.
5. Add cardamom powder and mix well.
6. Garnish with nut flakes if you wish and serve hot.

GAMATTE NIDO - soft round sweets made from NIDO (powdered milk)

Ingredients:
2 cups of full cream powdered milk
1 Tablespoon of baking powder
2 eggs, beaten
about 6 Tablespoons of vegetable oil
1 cup of sugar
1 teaspoon of ground cardamom
saffron threads or powder

Method - Mix the powdered milk with baking powder. Then add the eggs and 4 Tablespoons of oil. Mix well and form into 1/2 inch balls, by rolling in your hands. If the mix becomes too dry to roll, add a little more beaten egg.
In a pan combine the sugar with 1 1/2 cups of water, the cardamom, and the saffron. Boil for 3-4 minutes. Remove from heat and allow to cool until warm (but no longer hot).
In a frying pan, heat 1 Tablespoon of oil over medium-low heat. Add half of the balls. Cook until the balls are a light brown on all sides. Do this by constantly tilted and turning the pan, so the balls continually roll around from one side to another. Place the balls in the warm syrup. Allow to remain in the syrup for about five minutes or until you have finished frying the second half of the balls. Remove from the syrup and drain on kleenex tissue or kitchen paper. Cover with another piece of tissue or kitchen paper and allow to sit for at least three hours before serving. Enjoy! It is hard to keep your hands off these ones!

MEZROOTA
This is a traditional Omani summertime favorite, a light tuna with rice lunch, that needs heat and sun to turn out just right

Ingredients
4 cups of thinly sliced onions
3 rounded Tablespoons of salt
1 can of tuna, drained
2 Tablespoons of melted butter
1/4 cup of lemon or lime juice
1 Tablespoon of ground cumin
1/2 teaspoon cayenne (red) pepper powder
1 Tablespoons slightly crushed oregano leaves
a big pinch of saffron (optional)
cooked white rice

Method - In a bowl, salt the sliced onions. Mix well. Place the bowl outside in direct sunlight on a hot day and leave for at least an hour. Bring in the onions. Wash the onions in water, squeezing them gently. Drain. Wash again two or three times. Drain.
Flake the tuna and add to the onions with the rest of the ingredients. Add 3/4 cup of water and salt to taste.
Serve immediately over hot cooked white rice.

Variation: Use "O-al" or dried Omani fish in place of the tuna. Soak the dried fish in water for one hour. Boil it in water with 2 Tablespoons of turmeric powder until the fish is very tender. Remove from heat and drain. Smash into small pieces and use in place of tuna.

Gazpacho

Ingredients:
Cucumber 1 no.
Tomatoes, finely chopped 2 nos.
Capsicum seeded & chopped 1 no.
Canned ripe olives, drained 1 can
Limejuice ¼ cup
Chicken stock 3 cups
Tomato juice 1 cup
Garlic, minced 1 flake
Spring onions, sliced ½ cup
Thyme, chopped 1 tbsp

Method - 1. Peel, cut the cucumber, remove the seeds and chopped finely.
2. Mix the chopped cucumber, olives, chopped tomatoes, chopped capsicum, limejuice, chicken stock, tomato juice, minced garlic, chopped spring onions & thyme in a bowl.
3. Cover and refrigerate for 4-5 hours or till the next day.
4. Serve chilled.

VEGETABLE HOT-DOG

Ingredients:
50 gms carrot
2 onions
4 flakes garlic
50 gms green beans
3 potatoes
2 capsicums
1 cup tomato sauce
1 tsp. garam masala
2 eggs or 100 gms suji (semolina)
Breadcrumbs
Salt & pepper to taste

Method - Grate the vegetables and chop the onions.
Sauté onions and garlic. Then add garam masala powder and fry for 2 minutes.
Add all the grated vegetables and allow to cook on a slow fire.
Boil potatoes and grate.
When the vegetables are cooked add grated potatoes to it and cook on a slow fire until done.
Season with salt & pepper.
Divide in 6 parts and shape into burger pattice. Dip these burgers in an egg batter or flour batter and coat with breadcrumbs.
Shallow fry until golden brown. Pour tomato sauce on the burger pattice and sandwich between burger rolls with onion rings and salad leaves.

Pistachio Baskets
Makes 15 pieces

Ingredients :
For the pistachio basket
250 grams pistachios
125 grams sugar

To be mixed into a filling
100 grams crumbled paneer
3 tablespoons fresh cream
3 tablespoons powdered sugar

For the pistachio baskets
1. Put the pistachios into boiling water for 4 to 5 minutes.
2. Drain, remove the skin by rubbing on a piece of cloth and grind into a powder.
3. Mix the sugar in 4 to 5 tablespoons of water and boil in a broad vessel until 2 threads consistency is achieved.
4. Check the right consistency by dropping a few drops of syrup into cold water. It should form a soft ball when rolled between your fingers.
5. Add the pistachio powder, mix well and allow it to cool.
6. Roll out the pistachio dough and press into desired moulds.
7. Store in a refrigerator.
8. Unmould the pistachio baskets and fill a teaspoonful of the filling in each basket and Serve.

CHICKEN HARIYALI

Ingredients:
1kg chicken, 1cup pudhina leaves,
1cup coriander leaves,
little curry leaves,
6nos. green chillies,
1tsp. pepper powder,
2 onion chopped,
2tsp. ginger/garlic paste,
salt to taste,
1/2tsp. garam masala powder,
2 tbsp. oil, 1 cup water.

Method - Cut chicken into medium pieces, wash and drain out the water.
make a paste of pudhina, coriander leaves, curry leaves and chilies. marinate chicken with salt, pepper, garam masala powder and the paste. Mix well keep aside for 1/2 hr to marinate. In a pan add oil, chopped onion fry till the onion is light brown, now add ginger, garlic paste stir well. now add the marinated chicken and stir well, cook till the oil comes out. Now add water and stir, put the lid and cook in low flame to simmer.
Serve hot with roti, naan or chapatti.

Kofta Meatball Appetizers

Ingredients:
1 egg beaten
2/3 cup of soft bread crumbs
¾ cup of grated onion
1 teaspoon salt
½ teaspoon ground allspice
¼ teaspoon ground pepper
¼ teaspoon oregano
½ teaspoon allspice
450 gms ground beef
1 tablespoon cornstarch
2 cups beef stock

Method - In a bowl combine all the ingredients except beef, cornstarch and stock.
- Once the mixture is prepared, add the beef and mix well. Shape into 1 ¼ inch balls.
- In a pan heat, brown meatballs and then drain. Transfer to a baking dish.
- Combine the cornstarch and the stock until smooth and add to the pan.
- Bring to a boil, stirring to loosen browned bits from pan.
- Boil for 2 minutes, or until thickened. Pour over the meatballs.
- Bake uncovered at 170 C for 50-60 minutes or until no longer pink.
- Makes 30

Samosha Pockets

Ingredients:
3 cups all purpose flour
2 tablespoons vegetable oil
1 cup milk
½ teaspoons salt
Water as needed

Filling:
2 medium sized potatoes, peeled and cut into one inch cubes
1 cup fresh or frozen green peas
1 teaspoon salt
1 teaspoon red pepper powder
1 teaspoon coriander powder
1 teaspoon cumin seeds whole or ground
1 tablespoon vegetable oil
1 small onion chopped
¼ cup chopped cilantro

Method - For the Dough
- In a mixing bowl, mix water and oil until blended well.
- Gradually add milk and continue mixing.
- Knead for 5 minutes until the dough feels like pizza dough.
- Set aside for at least an hour.

For the Filling
-Heat oil in a pan and sauté onions until they are golden, add potatoes and peas and stir a few times.
- Add spices and mix well.
- Add about 3 tablespoon of water

To make pockets
- Make dough into small balls, about the size of a golf ball.
- Roll out into a flat circle similar to a tortilla.
- Once rolled out, cut circle in half.
- Take each half and make into a cone shape.
- Press edges firmly together.
- Place filling in the centre and then fold over the sides one on top of another.
- Heat oil in a deep pan or wok.
- Fry on medium heat or until golden.
- These are traditionally served with tamarind chutney.
- Also they can be served with ketchup.
- Serves 8-12

Stewed Fish over Rice and Noodles

Ingredients:
700 gms King fish cut into chunks
1 cup each red, yellow, and green capsicum
4-6 small carrots, broccoli and cauliflower
1 large tomato
½ cup parsley
1 teaspoon oregano
Dash of salt and pepper
1 teaspoon sage
1 package beef stew mix

Method - Wash and clean the fish and vegetables. Cut the fish into cubes while frozen.
- Sauté vegetables and seasoning in a tablespoon of oil so that they don't stick to the pot.
- When tender, add fish and two cups of water.
- Boil over medium heat stirring frequently until done. This will be about 10-20 minutes.
- Add the package of beef stew mix to 1/2 cup of water and then add the remaining ingredients.
- Serve with rice or over noodles.

Korma

Ingredients:
650 gms lean beef stewing beef or lamb
½ cup of oil
1 large onion
2 cloves garlic finely crushed
1 ½ cups of water
Salt
Freshly ground black pepper
½ teaspoons hot chilli pepper
1/3 cup yellow split peas
1 teaspoon cumin
3 tablespoons chopped coriander leaves

Method
- Cut meat into small cubes, heat oil in a heavy pan, add onion and fry gently until transparent.
- Increase heat, add garlic, then add meat cubes and fry stirring often until the juices evaporate and the meat begins to brown.
- Add the water, salt, and pepper to taste, chilli pepper, washed split peas and cumin. Bring to a slow simmer and reduce heat.
- Cover pan and simmer gently for 1 ½ hours until meat is tender.
- Add coriander and cook for a further 15 minutes.
- Serve with rice.
- Serves 4.

Rainbow Rice

Ingredients
2 cups rice
4 cups water
200 gms slivered almonds
200 gms shredded coconut
2 tablespoons cooking oil
2 small cardamoms
½ teaspoon powdered nutmeg
2 tablespoons orange peel cut into strips
Assorted food colours, red, yellow etc.

Method:
- Soak the rice for 1 ½ hours.
- Boil the rice on medium heat until 3/4 cooked.
- Drain rice and set aside.
- Add 2 tablespoons of oil to a pot and heat on medium heat.
- Layer one layer of rice, then one layer of sugar, coconut and then orange peel.
- Repeat layers then cover and cook for 10 minutes.
- When rice is done, add a few drops of the food colouring.
- Mix and serve.
- Before serving garnish with slivered almonds.

PRAWN CURRY
Prawns in delectable coconut curry.

Ingredients
Prawns, cleaned and deveined 1kg
Beef of chicken stock 150 ml
cinnamon ground 1tsp
cloves, ground 1 tsp
creamed coconut 1/2 cup
flour 1tsp
garlic crushed 1tsp
lemon juice 1 tsp
oil 1/2 cup
onion finely chopped 1 large
red chille powder 2 tsp
salt to taste.
turmeric powder 1 tsp

Method - Heat oil in saucepan, saute chopped onion, garlic paste, and ground, cloves. Fry lightly add flour, turmeric, chilli and cinnamon. Cook gently for few minutes, gradually add stock and cream coconut to the pan and bring to boil stirring constantly. Reduce heat and simmer for 10 minutes.
Add the prawns and lemon juice. Season with salt, cook for another ten minutes.
TO SERVE HOT, ACCOMPANIED BY INDIAN BREAD OR PLAIN RICE.
Cooking time 35 minutes.

CHILLED RABIBIT

The Ingredients
30ml lemon juice
30ml lime juice
30ml pineapple juice
top-up with soda water
2 scoops of vanilla ice cream

Method - Mix juices, top-up with soda water , ice cream. garnish with cinnamon and chocolate shavings.

NON-ALCOHOLIC COCKTAILS

The Ingredients
50ml zein pineapple juice
50ml zein orange juice
50ml zein lemon juice

Method - Shake all ingredients together, strain glass over ice cubes.
top up with soda water , garnish with orange, lemon and cherry. {cinderella coctail}


CHILLI LAMB WITH COCONUT CREAM AND CORIANDER[ THAI ]

Ingredients
1 tablespoon peanut oil
2 small fresh red chillies, chopped
1 clove garlic, crushed,
2 teaspoons grated fresh ginger
1 medium onion, sliced,
450g lamb fillets, sliced,
1 fish sauce
180 coconut cream
2 tablespoons chopped fresh coriander.

Method - * Heat oil in work
* Add chillies, garlic, ginger and onions.
* Stir-fry until onion is soft , remove.
* Add lamb in bunches, stir-fry until lamb is tender.
* Add onion, sauce, coconut cream, and coriander , stir until hot.
serves 4

CHILLI CHICKEN

Ingredients
8 chicken breast fillets
1 tsp turmeric powder
1/2 tsp salt
1 tbsp garlic paste
3 green chillis
2 cups oil for deep frying
10 curry leaves
4 tbsp natural yoghurt

Batter
4 tbsp cornflour
2 tbsp white flour
salt
2 eggs
1/2 red chilli powder
1 tbsp freshly chopped coriander

Method - Remove the skin and cut chicken breast into 15 mm wide strips. Place in a shallow dish, sprinkle with turmeric powder and salt and cover with garlic paste, then set aside for 30 minutes. Chop the challis. Heat the oil in a pan until moderately hot. Coat the chicken in the prepared batter and place in the hot oil. Fry until golden and crispy. Then remove with slotted spoon . Next, heat a resh pan, add 1 tbsp cooking oil ,add the curry leaves, chillis, yoghurt and chicken and toss until the yoghurt has evaporated. Adjust seasoning to taste and transfer to a serving dish.

To make Batter
Sift the cornflour, flour and a little salt into a mixing bowl. Break in the eggs, add chilli powder, coriander and sufficient cold water to produce a thick batter .Mix well.