Deema Kitchen

Avial (Mixed Vegetables With Sauce)

Required ingredients:
Cubed White Squash (pumpkin) -- 1 cup
Chopped French Beans, Cauliflower,
Drumstick*, Bell Pepper, Potato -- 3 cups
(mixed together)
Green Chilies -- 4 (medium sized)
Plain Yoghurt -- 2 cups
Grated Fresh Coconut -- 1 cup
Curry Leaves -- 10
Coriander Leaves -- 4 tsp.
Mustard -- 1/8 tsp.
Turmeric -- 1/8 tsp.
Cooking oil -- 1/2 cup
Dried Red Chilies -- 2
Sugar -- 1 tsp.
Cumin -- 1 tsp.
Split Black Gram -- 1/8 tsp.
Asafoetida -- a pinch or two
Salt to taste

Method
In a deep pot boil the mixed vegetables in a cup
of water until tender. Keep aside. (If there is any
water left in the pot, do not discard it).
In a blender, blend yogurt, sugar, cumin, grated
coconut, turmeric, salt, coriander leaves, a cup of
water until well mixed. Pour this mixture into the
pot containing the vegetables and keep it on
medium heat. Add the green chilies sliced
lengthwise and simmer the contents for ten
minutes. (Remember to stir frequently, as yogurt
tends to stick to the bottom of the pot). Remove
from heat and keep aside.

In a wide skillet heat oil on medium. When oil is
hot add dry red peppers and fry for one minute.
Then add mustard seeds, black gram and curry
leaves. When the mustard seeds pop, add
asafoetida. Immediately add the vegetables and
sauce from the pot. Cook for a minute or two.
Remove from heat.
Goes well with plain white rice, pita, paratha, puri.
*If drumstick is not available, you can add some
other vegetable. Eggplant, however, is
not advised because it becomes bitter when
boiled in water.

Preparation time: 40 minutes
Serves 4

Green All-Purpose Chutney

Ingredients:
15 green chillies
1/2 cup coriander
1/2 lemon
1 tbsp. sev or potato wafers crushed
1/2 tsp. jaggery
salt to taste
1 tsp. oil
1 clovette garlic

Method:
Put all the ingredients , except oil and asafoetida , in a small mixie.
Heat the oil and add the asafoetida and put in the mixie.
Run the mixie till a smooth chutney is obtained.
Try using no water or as little as possible to make the chutney keep longer.
Add water as and when required.
Store in a clean glass bottle.

Note: Sev is a fried Indian snack made of gramflour.
Makes 1/2 cup chutney
Making time: 5 minutes
Shelf life: 1 week (refrigerated)

Coconut Burfi

Ingredients
250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate

Method
1.Prepare syrup with sugar and water to 2 1/2 thread consistency.
Use method as shown in introduction.
2.Warm coconut in heavy saucepan, pour in the syrup.
3.Stir well and cook till soft lump forms.
4.Spread in a greased plate. Cool.
5.Sprinkle cardamom powder (optional).
6.Cut into squares, store in airtight container.

Making time: 30 minutes
Makes: 20-25 pieces
Shelflife: 2 weeks

Boondi

Ingredients
1 cup gram flour
1/2 cups sugar
1 cup water
1/4 tsp. cardamom powder
6-8 chopped almonds
ghee to deep fry
perforated flat spoon about 5" diameter

Method
1.Boil the sugar and water together. Add a tbsp. of milk to bring up the scum.
2.Remove scum and boil liquid till the syrup is sticky between the fingers.
3.Keep aide, but keep warm for use.
4.Make batter with gram flour, which should not be too thin.
5.The batter should evenly coat the back of a spoon when dipped in it.
6.Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon.
7.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.
8.Pour back remaining batter and wipe spoon.
9.Stir the boondis in the ghee gently and fry till crisp but not brown.
10.Drain and put into the syrup. Keep for 3-4 minutes before draining from the syrup.
11.Spread on a wide plate, add cardamom powder, almonds and mix gently.
12.Cool completely and loosen the boondi with finger till each droplet separates.
13.Store in airtight container.

Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. A little practice and it is
very easy.
Making time: 30 minutes.
Makes: 3 cups approx.

Beetroot Halwa

Ingredients
1 kg beetroot
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee

Method
Peel and grate beetroot
Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir
continuously. Add sugar and cook
further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the
ghee oozes out. Serve
hot, decorated with a chopped almond or pista.

Carrot Halwa

Ingredients
1 kg juicy orange carrots
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
few drops orange colour (optional)
1 tbsp ghee

Method
Peel and grate carrots
Put milk and carrots in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir
continuously. Add sugar and cook
further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the
ghee oozes out. Serve
hot, decorated with a chopped almond or pista.

Bhel

Ingredients
1 1/2 cups puffed rice
1 onion
1 tomato
1 small boiled p eeled potato
1/2 tbsp coriander leaves
1/2 cup fine sev
1/4 cup parboiled moong sprouts -- optional
1 tsp roasted peanuts -- optional
1 tsp hot green chutney
1 1/2 tsp tamarind chutney
salt to taste
1/4 lime juice
10-12 puries (used for bhel or panipuri optional) crushed

Method
Just before serving. In a large mixing bowl, add puffed rice, and all ingredients except 1/4 the coriander and sev. Mix
well. Sprinkle a few
drops water if too dry. Adjust taste and salt. Spoon into individual bowls. Sprinkle some sev and coriander to garnish.
Serve immediately.

Making time: 15 minutes (excl chutney making time)
makes: 3 servings
Shelf life: best fresh.

Bread Besan Bajji

Ingredients
4 Slices of bread
1 cup of channa dal
1 spoon chilli powder
1/4 spoon corriander powder
salt to taste.
Oil for frying.

Method
1.If you prefer onions you can put 1/2 onion cut into small pieces.
2.Make the paste of channa dal by adding some water and mix salt,
chilli, corriander powder and some corriander leaves for taste.
3.Cut the bread into four pieces and dip them in channa dal paste and
deep fry them in the oil till golden brown.
4.Serve them with some hot sauce or ketchep.

Aviyal

Vegetables - Plantain, potatoes, brinjal, carrots, beans, drumstick, green peas
Cut the vegetables into long pieces and steam in pressure cooker.
Grind grated coconut and green hot chillies and salt.Add this to thick curd.

Add cooked vegetables, mix well and heat for sometime. When cooked, add curry
leaves and 1/2 spoon coconut oil.

Atte ka seera

Ingredients
2 tbsp. wheat flour
2 1/2 tbsp. ghee
3/4 to 1 cup sugar or molasses (jaggery)
elaichi powder
chopped pista and almonds

Method
Add flour and roast on slow fire, stirring continuously
Side by side add to sugar 2 1/2 cups water and keep to boil
When the atta becomes a golden brown, add the boiling sweet water
Stir gently and continuously till excess water evaporates and the ghee separates.
Decorate with chopped nuts

Apple, Banana & Carrot Halwa (ABC Halwa)

Ingredients
1 cup chopped apple (without skin)
1 cup chopped banana
1 cup grated carrot
1 cup milk or 1/2 cup milk powder
1 cup coconut
3/4 cup ghee
2 cups sugar

Method
Grind carrot & milk.
Mix all the ingredients together except ghee.
Keep on stirring till the apple & banana pieces are cooked & the halwa
becomes one mass.
Then add ghee, cardamom powder.
Remove from the stove top & decorate with nuts of your choice.

Preparation time: 40 minutes
Serves: 4

Aloo Palak

Ingredients
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

METHOD:
Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

7-cup sweet

Milk - 1 cup
gram flour - 1 cup
Sugar - 3 cups
Grated coconut - 1 cup
Ghee - 1 cup

Mix well and heat in a fry pan until it becomes soft.

How to cook Jhinga biryani

INGREDIENTS
500g Basmati rice, parboiled and drained
500g prawns, cleaned
4 large onions, thinly sliced
200g tomatoes, finely chopped
For dry masala, roast and grind: 4 tbsp coriander seeds; 2 tbsp cumin seeds; 1 tbsp fennel seeds; 2cm cinnamon, 5 cloves; 5 green cardamoms; 10 peppercorns
and 2 dry red chillies
For wet masala, blend: 2 green chillies; 1/2 cup each, mint
and coriander
1 tbsp saffron, soaked in 3 tbsp warm milk
3 tbsp chopped coriander
Oil, for cooking
For marinade: 1 cup yoghurt; 5ml lemon juice; 1/2 tsp turmeric, 3 tbsp ginger-garlic paste and salt

PREPARATION
Add prawns to the marinade. Set it aside. Heat oil in a pan and fry one-third onions until crispy and golden. Drain and keep aside. In the same oil, add remaining onions. Fry till soft. Add tomatoes, fry until soft. Add dry and wet masalas and fry till oil begins to separate. Now add prawns with the marinade. Stir and let it cook till done. Season with salt and remove from heat. Grease a large, deep baking dish and layer half the rice, followed by all the prawns and then cover with the remaining rice. Pour saffron milk over, garnish with fried onions and coriander. Seal the dish with dough. Bake until golden. Serve hot with raita.

Arab Chickpea Soup Rcipe by Deema Kitchen

Arab Chickpea Soup Rcipe

Ingredients:
* 1 cup chickpeas, soaked in water overnight, then drained
* 8 cups water
* 1 tablespoon olive oil
* 2 medium size onions, chopped
* 8 cloves garlic, chopped into small pieces
* 1 small hot pepper, finely chopped
* 1/2 cup finely chopped coriander leaves
* 2 teaspoons salt
* 1 teaspoon pepper
* 1 teaspoon ground mustard seeds
* 1/4 cup lemon juice
Read More
Preparation:
1- Place chickpeas and water in a saucepan and bring to boil. Cover and cook over medium heat for 1 hour.
2- In the meantime, heat oil in a frying pan; then stir-fry onions, garlic, and hot pepper until they begin to brown.
3- Add frying pan contents with the remaining ingredients to the chickpeas.
4- Cover and cook over medium heat for 1 hour or until chickpeas are well-cooked. Serve hot.

Chicken Breast (Sidreyat Al Dajaj) by Deema Kitchen

Ingredients:
* 2 chicken breasts (skinned)

Chicken Breast (Sidreyat Al Dajaj)

* 2 tablespoons rice flour
* 1 teaspoon ground cardamom
* 5 cups milk
* ground cinnamon for decoration
* 1 cup sugar
* 2 tablespoons rose water
Read More
Preparation:
Boil the chicken breasts until well-cooked.
Remove the bones from the chicken.
Put the chicken in a food blender with 1 1/2 cups of milk and the cardamom.
Blend thoroughly then strain through a fine mesh metal sieve.
Sweeten the remaining milk.
Add the rose water and bring to a boil over low heat.
Add the blended chicken to the milk and stir.
Add the rice flour, stirring constantly until the mixture thickens.
Pour the mixture into a dish and leave aside to thicken.
Sprinkle with ground cinnamon, and place in the refrigerator to cool.

Chicken & Rice Skillet (Kabsa) by Deema Kitchen

Ingredients:
* 1/4 cup butter or margarine

Chicken & Rice Skillet (Kabsa)

* 1 (2-1/2 to 3-lb.) chicken, cut up
* 1 large onion, chopped
* 5 garlic cloves, minced
* 1/4 cup tomato sauce or puree
* 2 medium tomatoes, chopped
* 2 medium carrots, grated
* grated peel of 1 orange
* 3 whole cloves
* 2 cardamom pods or 1/2 tsp. ground cardamom seeds
* 1 cinnamon stick
* Salt and freshly ground pepper to taste
* 3 cups chicken broth
* 1 cup long-grain rice
* 1/4 cup raisins
* 1/4 cup toasted sliced or slivered almonds
Read More
Preparation:
Melt butter or margarine in a large skillet. Add chicken pieces.
Sauté until onion is tender. Stir in tomato sauce or puree.
Simmer over low heat 1 minute to blend flavors.
Add tomatoes, carrots, orange peel, cloves, cardamom, cinnamon stick, salt and pepper.
Cook 1 minute. Add broth. Return chicken pieces to skillet. Bring to a boil. Reduce heat and cover.
Simmer over low heat 30 minutes. Stir rice into liquid between pieces of chicken.
Or remove chicken, stir in rice, then return chicken pieces to skillet. Cover.
Simmer 30 minutes longer or until rice is tender.
Garnish with raisins and almonds.
Makes 6 to 8 servings.