Pineapple fish

1/2 kg  king fish, cut into squares

2 tbsp soy sauce

salt

2-3 tbsp corn flour

1-2 tbsp sesame oil

A little water

1-2 tbsp corn or sunflower oil

yellow colour (optional)

1-2 tsp vinegar 

1/2 -1 tsp sugar

1/4 cup crushed pineapple

2 tbsp cherries (green and red coloured)

1 large carrot cut into fish and crab shape

Marinate fish in soy sauce and salt and keep for half an hour. Mix cornflour with some water and sesame oil and add fish to it. Fry the fish. Make a sauce of corn oil, water, colour, vinegar and sugar and heat it. Add crushed pineapple. After 2 minutes add cherries and carrots. After 2 minutes add fried fish. Mix well and cook for 1 or 2 minutes. Serve in pineapple case.

Persian yoghurt soup

1 Cucumber, seeded and finely chopped

2 cups yoghurt

1 cup labneh (strained yoghurt)

1 cup chicken stock

4 Spring onions

Salt and freshly ground pepper

2 tbsp chopped mint

2-3 tbsp raisins

Ground cinnamon / nutmeg

Put the cucumber in sieve, sprinkle with salt to remove bitterness and water. Leave for 30 minutes, drain and pat dry. Mix yoghurt, labneh, stock and finely chopped onions. Stir in cucumber, salt and pepper.  Add raisins and chill thoroughly. Serve with an ice cube in each bowl, with a sprinkle of cinnamon or nutmeg and hot Arabic bread.

Austrian coffee

3 cups milk

1 cup water

Instant coffee powder

Sugar

4 tsp grated chocolate

4 heaped tsp of whipped cream

1 tsp grated chocolate for garnishing

Boil water and milk and add enough coffee powder and sugar to make coffee of your taste. Add grated chocolate and stir well. Pour into 4 individual cups and top with 1 heaped tsp of whipped cream. Garnish with grated chocolate and serve immediately. 🙂

Kiwi kulfi

4 kiwi fruits, peeled and mashed into pulp

4 cups milk

1 tin condensed milk

1 tbsp flour (maida)

Combine milk, condensed milk and flour. Heat it and bring to a boil, stirring continuously. Remove from heat and cool. Add kiwi pulp, mix well and pour into kulfi moulds or small cups and freeze overnight.

Cabbage pakoda

1 Medium size cabbage, chopped finely

1/2 cup scrapped coconut

1 cup gram dal 

1 tsp chilly powder

1/2 tsp asafoetida

1 tsp garam masala

Coriander leaves, chopped finely

Salt

Oil for frying

Soak gram dal in water for about 2-3 hours. Drain and grind coarsely. Mix this with all other ingredients, except oil. Make it into rolls and steam it. When cool cut it into slices and fry in hot oil. Serve with chutney or sauce.

 

 

 

 

Kabsa lahim

1 Chicken (1.2 kg approximately)

1 Piece cinnamon stick

5 Cardamoms

1/2 tsp Cumin seeds

2 tsp ground black pepper

Salt

5 Cups water

200 gm Butter

3 large onions, diced

5 Tomatoes, diced

3 Cups basmati rice

5 tbsp tomato puree

Lemon slices for garnishing

Onion rings for garnishing

Place whole chicken, cinnamon stick, cardamom, cumin, pepper, salt and water in a vessel and boil it till chicken is half cooked. Remove chicken and reserve the stock for later use. When cool cut the chicken into 4 pieces. Heat pan with butter and fry onions and then add  tomatoes and fry till soft. Add chicken pieces, stir fry till chicken is fully cooked. Cook rice in chicken stock with tomato paste. To serve, place rice on a platter, top with chicken pieces and garnish with lemon slices and onion rings.