Middle East Spread - Egg And Meatball Soup

Non-Vegetarian:
Egg And Meatball Soup(Shawrbat Bayd Bil-Kufta):
Ingredients:
200g minced meat; 1/2 cup vermicelli; 2 eggs; 2 onions; 1 tbsp lime juice; 100ml chicken stock; 1/2 tsp cinnamon powder; 10-12 almonds; 1 tbsp coriander leaves(chopped); 2 tbsp vegetable oil; 1 tsp red chilli powder(optional); salt to taste;
For Garnishing:
1 tsp parsley(chopped);

Method:
Mix the minced meat and the salt, one egg, one chopped onion, chopped coriander and chilli powder and 1 tsp oil.Mix well and shape into small balls.Keep aside.Heat the rest of the oil in a pan and add one sliced onion and fry till a light golden brown.Add the chicken stock, almonds, cinnamon, and about 50ml water and bring to the boil and add the meatballs and the vermicelli.Continue to cook over a medium flame for another 5-6 minutes till the meatballs are cooked.Just before removing soup from fire, in a bowl beat the remaining egg and mix in the lime juice and add to the meatball soup.Cook for 30 seconds and put off the flame.Garnish with chopped parsley and serve hot.

Middle East Spread - Zucchini With Tomatoes

6.Zucchini With Tomatoes:
Ingredients:
500 g zucchini, 3 tomatoes, 2 tbsp vegetable oil, a pinch of turmeric powder, 1 tsp cumin powder.

Method:
Peel and cut the zucchini into small pieces.Chop the tomatoes.Heat oil in a pan and add the zucchini and the rest of the ingredients.Continue to cook over a medium flame till most of the water is evaporated.Serve with rice.

Middle East Spread - Imam Bayildi

Imam Bayildi(Swooning Imam):
Ingredients:
4 long medium sized brinjals,2 medium oinions(finbely sliced), 4 large cloves of garlic(finely minced),2 large tomatoes(blanched,peeled and chopped), 2 tbsp parsley chopped, 1 tbsp lime juice, 1/2 cup olive oil, 1 tsp sugar or to taste,Sprigs of parsley,lime slices, 1/2 cup hot water, 2 cups cold water with 1 tsp salt, salt and pepper to season.

Method:
Peel the brinjal at 1/2" intervals.Remove stems and cut a deep slit lengthwise ensuring that the two halves do not separate.Place in a bowl of cold salted water for 1/2 hour.Drain out the excess moisture.In a pan heat 1/2 the oil, add onions and sautee till transparent.Add garlic and saute for another 2-3 minutes.Remove from fire and set aside.In a bowl, place chopped tomatoes, parsley and the sauteed onions and garlic and mix well.Season well with salt and pepper.Set aside.Place the remaining oil in a pan and fry the brinjals lightly on both sides,remove with a slotted spoon and let cool.Stuff each brinjal with the tomato, onion, garlic, parsley mixture.Place hot water in a pan, add lime juice and sugar and mix well.Place the brinjals,cover and cook over a low flame for 20-30 minutes or until the brinjals are tender.Leave to cool at room temperature.Serve as a starter on plates garnished with lime slices and sprigs of parsley.

Middle East Spread - Jajik (Cucumber Salad)

Jajik(Cucumber Salad):
Ingredients:
2 cucumbers, 1 cup whipped yoghurt, 1 tbso olive oil, 1 tsp pepper powder, salt to taste
For Garnishing:
1 tbsp mint leaves(choppe).

Method:
Peel and cut the cucumber into cubes.Season with salt and pepper.Mix in the curd and the olive oil.Garnish with mint leaves.

Middle East Spread - Okra With Tomatoes

Okra With Tomatoes:
Ingredients:
250g okra,2-3 tomatoes, 1 tsp black pepper, 1 tbsp lemon juice, 3-4 tbsp oil,1 large onion, salt to taste.

Method:
Trim the okra cutting both the ends.If the okra pods are of a small size,leave them as one piece otherwise make two pieces from one.Peel and slice the onion.Heat oil in a pan and fry the onion till golden brown.Add the okra and fry for another 2-3 minutes.Reduce the flame and add chopped tomatoes and 1 cup water and season with salt and pepper.Continue to cook covering with a lid for another 5 minutes until the okra is tender.Mix in the lemon juice and serve hot with steamed rice.

Middle East Spread - Eggplant Spread

Eggplant Spread(Baba Ghannouj):
Ingredients:
1 large round eggplant(aubergine), 2-3 cloves of garlic, 1 tbsp lemon juice,olive oil, 1 tsp red chilli powder(optional), salt to taste.
For Garnishing:
Parsley(chopped), Slices of red bell pepper.

Method:
Peel and grind the garlic to a paste.Cook the eggplant in an oven or on a fork over the flame of a gas stove.When it is well cooked through and the skin is blackened,remove the black peel and mash the eggplant.Mix in the garlic paste and the lemon juice.Serve in a bowl with little olive oil on top and garnished with chopped parsley and red pepper slices.

Middle East Spread - Falafel

Vegetarian:
1.Falafel:
Ingredients:
250g chickpeas, 5-6 bread pieces, 1 tsp cumin powder, 1 tsp lemon juice, oil for frying, salt to taste.

Method:
Soak the chickpeas overnight.Cook in a pressure cooker till the chickpeas are tender.Pound or blend the chickpeas to a puree.Soak the bread in water for a minute and squeeze out the water and add to the chickpeas together with the rest of the ingredients.Knead well for a few minutes.Let the mixture rest for 1-2 hours, and then roll between the palms into small rolls.Heat oil and deep-fry these a few at a time till golden brown.

Your Kid's Favourite Dishes

1.Submarines
Ingredients:
4 plain hot dog rolls, 1 carrot, 1 beet root, 2 tbsp lemon juice, butter, 4 lettuce leaves, 4 cheese slices, salt and pepper to taste.

Method:
Peel and grate the carrot and beetroot.Put it into a mixing bowl.Add the salt, pepper and lemon juice.Mix well.Cut each hot dog roll into half horizontally and place the lower half onto serving plates.Spread some butter on each hot dog half.Top with a lettuce leaf and slice of cheese.Spread the carrot and beetroot mixture on top.Cover with the other hot dog halves.Cut the submarines,hold them together with toothpicks and then cut them.You can also do fun decorations with slices of cucumbers and cherries..etc.

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2.Custard Coconut Halwa:
Ingredients:
8 1/2 tbsp custard powder, strawberry flavour, 2 cups fresh grated coconut, 3/4 cup sugar, 2 tbsp raisins, 2 tbsp almonds(sliced), a pinch of salt, 1 tbsp ghee, 3 cups hot water.

Method:
Place coconut in the mixer and extract coconut milk with hot water.Strain through a muslin cloth.To this, add the sugar, salt, custard powder and place pan on high heat.When the mixture boils, keep stirring on a medium flame for about 5 minutes.Add the ghee and about half the nuts and raisins and pour halwa in an ungreased tray.Sprinkle remaining nuts and raisins.Cool and cut into pieces and serve.

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3.Walnut Raisin Trufles:
Ingredients:
1 can(400g)condensed milk, 3 tbsp cocoa powder, 2 tbsp butter,1 cup biscuit crumbs, 1 cup walnuts, chopped raisins.

Method:
Open the can of condensed milk.Pour the condensed milk into a saucepan.Add the cocoa powder and butter.Heat the mixture till it boils and keep stirring for about 3 minutes.Remove from the heat and allow it to cool.Add the biscuit crumbs, walnuts and raisins and mix well.Roll the mixture into 20 walnut-sized balls and arrange on a serving dish.Refrigerate for an hour.Serve cold.To make the biscuit crumbs, put the biscuits in a plastic bag,Seal the top and crush the biscuits with a rolling pin.

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4.Fun Trifle
Ingredients:
1 sponge cake, 3 bananas,1 apple, strawberry jam, fruit juice for the custard, 2 1/2 cups milk,4 tbsp custard powder, 4 tbsp sugar.

Method:
Mix custard powder in 1/2 cup of milk.Boil the rest of the milk with the sugar in a saucepan and add the custard powder mixture.Stir with a whisk till it becomes thick, remove from fire and allow to cool.Cut the sponge cake horizontally into 2 slices.Apply strawberry jam and sandwich both sides.Cut into 25mm(1")pieces.Peel and cut the bananas and apple on a chopping board and keep aside.Arrange 1 layer of sponge cake pieces on the bottom of a glass bowl.Spread all the fruit on the cake and then pour half the custard on top.Put another layer of sponge cake and top with the remaining custard.Serve chilled.Make sure the custard is completely cold before you start making the trifle.

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5.Rose Falooda:
Ingredients:
2 tbsp sabza, 3 glasses cold milk, 6 tsp rose syrup, 4 ice cubes, 4 scoops vanilla ice-cream.

Method:
Soak the sabza in 1 glass of water for 10 minutes.Drain all the excess water out of the sabza.Divide the soaked sabza equally into 4 glasses.In a bowl, mix the cold milk, ice cubes and rose syrup.Pour into the glasses over the sabza.Top each with a scoop of vanilla ice-cream.Serve immediately.

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6.Coupe Surprise:
Ingredients:
2 tbsp mixed fruit jam, 2 scoops of vanilla ice cream, 2 scoops of strawberry ice-cream, 2 scoops of butterscotch ice-cream, 6 cookies, 2 chocolate bars, 1 cup mixed fruit.
For Garnishing:
Broken cashew nuts.

Method:
In a large glass bowl smeared inside with mixed fruit jam, add vanilla, strawberry and butter scotch ice cream.Sprinkle cut mixed fruits of your choice on the ice-cream.Insert jam cookies and chocolate on sides.Garnish with broken cashew nuts.

Microwave Cooking

Quick Fixes In The Microwave:
Baked Potato:
Pierce a medium sized potato with a fork and place it on the microwave glass and cook for 3-4 minutes.After the cook time is done,if they're still hard,cover the potatoes and keep aside for 5-10minutes,because the heat retained,will still continue to cook the potatoes.As the Microwave cooks from the inside out and the rays continue to cook even after it turns off.Top the potato with your favourite toppings-cheese, a dollop of sour cream and maybe even some salsa.

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PopCorn:
Place half a cup of popping corn in a glass dish covered with a lid and microwave on HIGH for 3 minutes with 2 tbsps of butter and salt.

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Roasted Nuts:
For crisp nuts,microwave half a cup of cashew nuts or almonds on HIGH for 1 minute and 30 seconds.

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Zero Fat Potato Wafers:
Slice the potatoes thin,soak them in ice cold water.Pat the potato slices dry using a kitchen towel,sprinkle some salt and pepper and microwave on HIGH for 2-3 minutes.

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Cooking Custard:
Mix well 1 cup milk,2 tbsp of sugar and 2 tbsp of custard powder thoroughly and cook on HIGH for 2 minutes and serve cooled.

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Cooking Vegetables:
In a micro-safe dish put about 250g of vegetables with salt to taste and about 2 cups of water and cook on HIGH for 16 minutes.

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Warming Chapattis:
Wrap the chapattis in a napkin or in a paper towl and heat on HIGH mode for 2-3 minutes.

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To Crisp Biscuits And Chips:
Place the biscuits,nuts or chips on a plate and heat on HIGH for 1 minute and allow it to stand for 5 minutes.

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Rice:
In a microwave rice can be cooked quite well if right proportion of water is added.For 1 cup of rice add 2 1/4 cup water and for softer rice add 2 1/2 cups water and cook on high for 16-17 minutes and let it stand for 5 minutes.

Microwave Cooking - Quick Cheese Fondue:

Quick Fixes In The Microwave:

This is a simple wine free fondue recipe that is tasty.It is ideal for entertaining and makes a quick meal at the end of a working day.Select fresh vegetables like broccoli, baby potatoes, mushrooms and fresh French bread to dunk in this creamy condue.Enjoy it with your family and friends.

Ingredients: Serves 4
1 cup milk, 3/4 cup cheese spread, 1/4 cup onions chopped, 1 tbsp cornflour, 1 tsp butter, 1/2 tsp freshly ground pepper, salt to taste, 1 tbsp chopped fresh herbs like parsley,dill,etc.
To Serve:
2 cups parboiled vegetables, 1/2 tsp paprika or chilli powder, 1 tsp chopped parsley, 2 tbsp butter, salt to taste.

Method:

Dissolve the cornflour in 2 tbsp of cold milk.Keep aside.Combine the butter and onion in a microwave-safe bowl and microwave on high for 1 minute.Add the milk,cheese spread,cornflour solution and salt.Mix well and microwave on high for 3 minutes, stirring once in between.Sprinkle the salt and pepper and mix well.Transfer into a fondue pot and serve immediately sprinkled with the herbs.

Snacks - Stuffed Pizzas

Ingredients:
3 pizza base,400g cottage cheese,100g beans,100g carrot,100g capsicum,1 cup peas(shelled),50g broccoli(optional),2 tbsp coriander leaves(chopped),1 tsp mint leaves(chopped),3 tbsp tomato puree,3 pods garlic,1 tsp curry powder,6-7 tbsp oil,salt to taste.

Method:
Thread the beans and scrape the carrots,Cut the beans,carrots,mushrooms,broccoli and the capsicums into very tiny pieces.Peel and chop the garlic into very tiny pieces.Heat 3 tbsp oil and add the garlic and fry for one minute till golden brown.Lower the flame and add the chopped vegetables and cook over a low flame covering with a lid till the vegetables are tender.Mix in the crumbled cottage cheese,curry powder,salt to taste,the tomato puree and the coriander and mint leaves.Continue to cook for another 2-3 minutes and then remove from fire.Cut the pizza base into halves.Spread the prepared mixture on one of the pizza halves,cover with the other half and grill in an oven,brushing with oil from time to time.Grill till golden brown and serve hot with ketchup or salad of your choice.

Snacks - Mushroom Cutlets

Ingredients: Serves:4-6
200g mushrooms(chopped finely),3 big potatoes(boiled and mashed),4 green chillies(chopped), 1inch ginger(chopped),2 big onions(chopped),1/2 cup boiled peas,1 tsp garam masala powder,1/2 tsp amchur,1 tsp red chilli powder,1 1/2 tsp salt or to taste,3 bread slices,2 tbsp oil.

Method:
Heat oil.Add chillies,ginger and onion.Cook till onions turn transparent.Add mushrooms.Cook for about 5 minutes,till they turn dry and brown.Mix in the peas,garam masala powder,amchur,red chilli powder and salt.Remove from fire.Add mashed potatoes and crumbled bread.Check the spices and salt.Shape into oval cutlets and shallow fry in oil in a pan till well browned on both sides.Serve hot with ketchup or chutney.

Snacks - Unusual Porridge

Ingredients:
2 cups uncooked porridge(dalia),50g french beans,50g carrot,a small bunch curry leaves,1/2 tsp mustard seeds,1/2 cup oil,1/2 tsp turmeric powder,1 tsp cumin seeds powder(roasted),2-3 green chillies(cut into small pieces),salt to taste.

Method:
Thread the beans and cut into small pieces.Scrape the carrots and cut into small pieces.Heat 1 tbsp oil abd cook the beans and carrots with salt to taste till tender.Remove and keep aside.Cook the porridge with 3 cups of water in a pressure cooker for 5-6 minutes till just well cooked.Remove and keep aside.Heat the rest of the oil and add the mustard seeds and curry leaves and allow them to splutter.Lower the flame and add the cooked vegetables.Mix in the porridge and the spices and the green chillies,and stir gently.Cook over a low flame stirring once or twice.Cook for about 5-6 minutes and serve hot.

Snacks - Minty Mushroom Rolls

Ingredients:Serves:8-10
4 boiled potatoes(mashed or grated),2 slices of bread(sides removed and crumbled to get fresh crumbs)1/2 tsp garam masala, 1/2 tsp red chilli powder,salt to taste,oil for frying,bread crumbs to coat.

For the Filling:1 tbsp butter,150g mushrooms(chopped-1 1/2 cups),1/4 cup finely chopped mint leaves,1 large onion(chopped -1/2 cup),salt and pepper to taste.

Method:
Boil potatoes.Mash well while still hot or grate them if they have turned cold.To the mashed potatoes,add bread,garam masala,red chilli powder and salt to taste.Keep aside.To prepare the filling,heat butter in a pan.Add onions and cook till soft.Add mushrooms.Saute for 3-4 minutes and let them turn dry.Add mint,salt and pepper to taste.Mix well.Remove from heat.Divide the potato mixture into 8 balls.Flatten each potato ball to a diameter of about 3 inch.Place 1 tbsp of mushroom and mint filling on it.Press.Cover the filling by lifting the sides of the potato.Shape into a roll.Flatten the sides of the roll.Roll over bread crumbs to coat.Heat oil in a pan and fry till golden brown.Serve with tomato ketchup or Coriander Chutney.

Snacks - Cheese And Corn Ramekins

Ingredients:
350g sweetcorn kernels(drained),100 g cheddar cheese(grated),4 tbsp whisked yoghurt,2 tsp paprika or red chilli powder to taste,4 tbsp finely minced parsley.

Method:
In a bowl mix together corn,3/4 of the grated cheese,yoghurt,paprika and parsley.Place in 6 small ramekins or 6 small souffle dishes.Sprinkle the remaining cheese equally on them.Cook in the microwave oven for 4-6 minutes on high or until the cheese on top melts.Stand for 3-4 minutes.Serve immediately with brown bread or toast.

Finishing Touches For Breads

1.One of the nice things about making bread is that you can add different finishes, giving it an exciting, or even a personal touch.For example, cut deeply into the dough to make a dramatic pattern diamonds, stripes or even a half-sun image, with its rays spreading out.Sprinkle some sesame or poppy seeds or broken grains into the cuts.

2.Seeds and grains of all kinds can be mixed into the flour of a wholemeal or brown loaf as well.Add green pumpkin seeds,sunflower seeds and whole grains of wheat,soaked in water first to soften them slightly.

3.Breads look beautifully shiny when they are glazed with either beaten egg, or egg beaten with milk or water at the second rise stage.You can also glaze a loaf just before putting it in oven, but be very gently when you brush on the glaze, as a well risen loaf can easily deflate.

4.Give wholemeal bread a sheen, too, by touching with milk and water.

5.Broken wheat, sesame seeds and bran add texture and flavour to a loaf.Cumin seeds give a definite taste with cheese.

6.Bread knead should not be wasted.Make fresh breadcrumbs in a food processor to use in stuffing in pastry and cakes or to coat foods before deep-frying.For toasted crumbs,toast thin slices of stale bread,put into a plastic bag and roll with a rolling pin or whizz in a food processor.

7.Slices of stale white bread can be used for bread and butter pudding and summer pudding.Or cut into cubes and deep-fry to make them ready to be used for soup.

Whole Wheat Bread

Ingredients:
2 cups milk,2 tbsp butter, 1 tbsp dry yeast, 3 tbsp honey, 1/2 cup broken wheat or germinated wheat or sprouted wheat, 6 1/2 cups wheat flour, 1/2 cup lukewarm water, 1/2 tbsp salt,2 tsp butter for greasing.

Method:
Boil milk.Add butter, salt and honey.Keep aside till warm.Sprinkle yeast on warm water.Cover the vessel and leave aside for 10 min.In a vessel mix 3 cups flour,half the broken wheat.Make a well in the flour and pour the yeast water slowly.Mix gently.Add the remaining wheat flour and broken wheat.Add the milk and mix properly.Remove onto a flour board and knead gently for 10-15 minutes.A little flour can be added,if needed.Oil a big vessel.Place the dough inside and cover with a warm wet cloth.Then place the lid back and leave aside for 1 1/2 hours till the dough doubles its hieght.Punch the dough down, cover and keep aside for 45 min.Remove and knead for 5-10 minutes.Smoothen the dough and place in a buttered bread tin.Keep the tin in a warm place.The dough will rise again.It is then ready to be baked.Bake in an oven at 375 degree F for 30 minutes.Keep inside till browned.Remove and cool completely on a wire rack.Slice after it cools.

Pita Bread(Desert Cuisine)

Ingredients:
2 tsp dry yeast, 1 cup warm water, 3 cups flour, 1 tsp salt.

Method:
Dissolve the yeast in 1 cup warm water.Sift together the flour and salt and mix the yeast and water.Work the mixture into a dough and knead for several minutes.Cover the dough with a damp cloth and let rise in a warm place for 3 hours.Preheat the oven.Divide the dough into 6 equal portions and roll into balls.With either your hand or a rolling pin, pat and press each ball of dough into a 5" circle about 1/2" thick.Place on a baking sheet and bake for 10 minutes,or until the pita are very light golden brown.

Nut Bread

Ingredients:
2 cups whole wheat flour(atta),1 cup refined flour(maida),2 cups yoghurt, 1/2 cup sugar, 1/2 cup broken walnuts, 1 tsp baking powder, 1 tsp soda bicarbonate.

Method:
Mix all the dry ingredients together.Dissolve the soda bicarbonate in 1 cup of yoghurt, and the baking powder in the other.Mix both with the dry ingredients.Put the mixture into a loaf tin and bake in a moderate oven till done.

Easy Jam And Jelly Recipes

Jellies are versatile and easy to make as well as serve.They look extremely attractive if you use decorative moulds.Although most people think of jellies as a kid's sweet dish,they make great adult desserts as well.They can also be made into very tasty salads.Jellies with chopped fruits and a sprinkle of nuts or fresh minced herbs or flowers make ideal summer desserts.They are good for both young and old alike,since the gelatin used in them helps to strengthen bones.So try out these great jelly recipes.

1.Lime And Melon Jelly:
Ingredients:
80g lime jelly crystals, 200g melon peeled and finely chopped, 1 tbsp finely chopped mint leaves, 1 ice-tray, cold water,few drops of green food colouring, 3 1/2 tea cups boiling hot water.

Method:
Place the lime jelly crystals in a bowl, break up the lumps if any with a fork, pour in some of the boiling hot water and whisk to dissolve the crystals into a smooth paste.Add remaining hot water whisking all the while so that all the crystals are dissolved and cool.Place fruit in another bowl and pour 1/2 cup cooled lime jelly over them to coat well.Wet a mould in ice-cold water,sprinkle the bottom with some chopped mint leaves and pour enough jelly liquid to come up to 1/2" of the mould.Place in the freezer to set.Once lightly set,cover it with a layer of fruit covered in jelly and then put it back in the freezer to set.Do this until all the jelly and fruit are used up.Before adding the last layer of jelly, sprinkle with the remaining mint leaves.Place in the freezer to set well and then remove to the fridge.To de-mould, dip the bottom of the mould in hot water to loosen the jelly.Place yet another platter or serving dish over it, turn it over so that the back is facing you and give it a few hard knocks to ease the jelly out.To make the coloured ice cubes,place cold water in a bowl, add food colouring and mix well,pour into an ice-tray and freeze.Remove to decorate the lime and melon jelly.Serve immediately.

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2.Jewelled Fruit Jelly:
Ingredients:
5 g gelatin, 30g sugar, 150ml water,70g watermelon, 70g papaya, 70g grapes, approx 1 tsp powdered sugar.

Method:
Soak gelatin in 1 tbsp of water and set aside for 5-10 mins. Add the remaining water and melt the gelatin in a thick saucepan over low heat, stirring continuously.After the gelatin has melted, add the sugar and stir till it dissolves.Strain the syrup and cool.Chop 15 g of each fruit.Place in a small glass bowl and pour the syrup over it.Refrigerate for at least 1/2 hour till set.Puree each of the remaining fruits separately.Add a little powdered sugar to taste.Unmould the jelly onto a plate(place the bowl in warm water for a few seconds before unmoulding).Refrigerate.Pour each fruit puree decoratively around the fruit jelly.

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3.Simple Orange Marmalade:
Ingredients:
4 large oranges,2 large limes, 1 1/2 cups water, 1/8 tsp baking soda, 5 cups sugar, 3 tbsp liqud fruit pectin.

Method:
Score the oranges into four sections.Remove the peel and scrape off the bitter white portion with a sharp knife.Cut the peel into thin strips.Boil the peels with baking soda for 3-4 minutes.Lower heat, cover and simmer for 10-15 minutes. Peel and discard seeds from orange segments,break into small pieces.Add fruit and juice to the peels and bring it to a boil.Cover and simmer for 10 minutes.Measure 3 cups and set aside.In a large pot bring the 3 cups of fruit and peels with the sugar to a aboil, stirring constantly until the sugar dissolves.Quickly stir in the pectin, then return to a boil for 2 minutes.Remove from fire and skim.Ladle into sterilised jars,covering with lids.Boil the jars in a pan of water for 5-7 minutes.Remove,cool and keep for 2 weeks before using.