Samosa is one of my favorite snack, usually during childhood days, when we go for movie I never miss to have samosa J I had few leftover Minced meat curry from my lunch, opened the refrigerator and got to see samosa patties and few pieces of boiled potatoes. Thought of combining these together for the samosa stuff with a tsp of Eastern Beef Ullarthu Masala for a punch to the samosa.
Samosa was too good, and perfect for a rainy tea time snack. It’s a must to try out for this Ramadan. Let me share the recipe…
Basbousa or Basboosa is an Egyptian and traditional Middle East sweet cake prepared with Semolina, desiccated coconut, sugar, yogurt/curd and later soaked in sugar syrup which is flavored with rose water. It is also known as “Hareesa”. As of collecting few Middle East dishes for Ramzan, resulted in Basbousa through one of my neighbor.
Basbousa is a very easy, simple and a delicious dessert which flavors not only the kitchen but also the whole house with its wonderful aroma. Usually this Basbousa is baked until the top turns brown in color, but I have done it until it reaches golden brown. Let me share the recipe…
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Semolina – 2 cups
Desiccated coconut – 1 cup
Sugar – ½ cup
Yogurt/Curd – ¾ cup
Baking powder – 1 tsp
Salt – ¼ tsp
Rose essence – 2 tsp
Butter (melted) – ½ cup
Lemon juice – 1 tbsp
Almonds/Badam or Cashew or Pistachios – 15 nos
Making of Basbousa –
Boil a cup of water in a heavy bottomed vessel, add in the nuts and allow to boil in high flame for 15 mins. Drain the water, peel the skin of the nuts, slice them to two equal halves and keep it aside.
Preheat oven to 18o degree C.
In a wide mouth bowl, add in the semolina/rava, desiccated coconut, sugar, baking powder and mix them well.
Add in the yogurt/curd + 1 tbsp of water and mix them well with your hands (be sure no lumps should be formed and they would little tight in consistency).
Grease a baking a tray and pour the semolina mixture to the tray and level the batter with your hands.
Make cuts (desired shape) with the knife, pierce a nut in the center of each and every pieces.
Bake for 8 mins or until the top starts turning to dark brown in color (I baked only till they turn golden brown in color).
Meanwhile boil 1 ½ cups of water along with a cup of sugar, drizzle the rose essence and cook in medium flame, until it comes to the syrup consistency.
Remove the tray once baked and pour the syrup over the cake, let it sit for 15 mins.
Gently remove the pieces.
Butter, semolina, desiccated coconut, baking powder, yogurt all together
Recently I have come across “Karachi Biryani” is few restaurant menus due to Ramadan, along the streets and at the door step. All of us knew how delicious, aromatic the Non-veg Biryani when it comes from the Pakistani cuisine. Thought why not to give a try and started surfing for the recipe, referred from Food Safari.
I would say that this was the yummiest, aromatic, easiest, simplest Biryani made with very few and common household ingredients. Each and every single bite was awesome, not only biryani lovers everyone must give a try. Usually when I prepare, there will be a small quantity (a portion for one) leftover which we use for dinner. But this time the whole biryani was finished by lunch. A must to try for this Ramadan. Let me share the recipe…
With ginger-garlic-peppercorns, green chillies and red chillies
With mutton pieces
With yogurt/curd, coriander+mint leaves and fried onions
Steamed rice with spices and fried onions
Layered and about to Dum
Layered with green leaves, gravy and rice
Clean the mutton pieces, drain the water and keep it aside.
Wash the rice, drain the water and keep it aside.
Peel and thinly slice the onions, slit the green chillies into two equal halves, roughly chop the red chillies and keep it aside.
Finely chop the tomatoes into pieces and keep it aside.
Chop the coriander stalks and mint leaves, keep it aside.
Take garlic, ginger and crush them well in mortar, then add in the black peppercorns and crush them roughly. Keep it aside.
Heat 3 tbsp of oil in a kadai, add in the sliced onions and fry them until they brown in color. Remove the onion slices and keep it aside.
Boil 5 cups of water in a heavy bottomed kadai, along with 3 cloves, 2 star anise, bay leaf and 2 cardamoms, ¼ portion of fried onions, salt and rice. Cover and cook for 20 mins or until the rice is 90% cooked. Drain the water and keep it aside.
Heat a tbsp of oil and 2 tbsp of ghee/Clarified butter in a pressure cooker, add in the garam masala, leftover (cloves, cardamom, cinnamon, star Anise), ginger-garlic-black pepper mixture, turmeric powder, green chillies, red chillies and cook for few mins or until the raw smell goes off (make sure that garam masala should not be burnt).
Add in the tomatoes and cook for few mins or until they turn mushy.
Add in the mutton pieces along with salt and cook for few mins.
Add in the coriander + mint leaves, yogurt/curd and half the quantity of fried onions. Cook for few mins or until the raw smell goes off.
Pour in 1 ½ cups of water, let it boil and pressure-cook for 5 whistles or until the mutton pieces are cooked well.
Remove the lid when the pressure subsides.
Take a heavy bottomed vessel, add in half the quantity of rice and make it like a bed.
Pour in half the quantity of mutton pieces along with the gravy.
Again add in the leftover steamed rice and spread it all over the vessel.
Pour in the leftover mutton pieces and the gravy.
Sprinkle little quantity of coriander + mint leaves, along with the leftover fried onions.
Mix a tbsp of water with red color and sprinkle it over the rice.
Cover the vessel with a lid, keep weight over it and cook in high for 10 mins.