Lemon Rice

Ingredients:

2cups boiled Rice
1/3rd cup Lemon Rice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts

Method:

Heat oil in a pan and add mustard seeds, allow to splutter.

Add turmeric powder and peanuts, fry till brown.

Now add green chilies, curry leaves, salt and fry for 2 minutes.

Take it off from the flame and add lemon juice and mix well.

Now add this to the boiled rice and mix well.Lemon rice is ready to be served.

source: indianfoodforever.com

Zlébia

Ingredients:
-1 cup of flour
-2 teaspoons of corn starch
-1/2 teaspoon of cardamom
-1 teaspoon of yeast
-1 tablespoon of vegetable oil
-1 teaspoon of yogurt
- about 3 or 4 cups of water
- honey (as much as desired)

Mix all the ingredients but the honey together and whip them with the mixer. If you don’t have a mixer, just give this hardest part to someone close by who would like to build their muscles.

Whip the ingredients till you get a nice paste, and then put it aside to sit in a warm place.

In a deep pan start heating the oil to fry the Zlébia.

Once the oil is hot, use a funnel to start pouring the paste into the pan in a spiral shape. Let it fry from both sides until it turns golden and crunchy.

When they are finished let them cool in another bowl.

Heat the honey till it is a liquid consistency, then dip the pastry into it.

Bon appétit!
Source: Tunisia-live.net

Paneer Tikka

You will Need

• 200gms of Paneer
• One Onion,Tomato,Capsicum
• Sour cream or Hung Curd
• A pinch of Turmeric powder
• Half a tsp of Chilli Powder
• Half a tsp of Garam Masala Powder
• Half a tsp of Chat Masala Powder
• Half a tsp of Ginger garlic paste
• Salt to taste
• One tbs of Lime juice
• Few Skewers

How to
1.Soak the skewer sticks in water to protect it from burning or turning black.Cut the paneer in to medium sized blocks.dice the onions,capsicum,tomato(remove the pulpy part ) into same size as the Paneer.

2.For preparing the hung curd hand half a cup of curd in a muslin cloth for an hour.Mix the sour cream or hung curd with salt,turmeric,chilli,both masalas,lime juice and mix well.

3.Marinate the paneer blocks with the above mixture and leave it in the refrigerator for half an hour. If you want, you can marinate the vegetables too.

4.Arrange the paneer and the vegetables in the skewer as shown in the picture.

5.Preheat the oven at 230 degrees and bake it for 12 minutes or until the edges of the Paneer becomes brown. We do not like the smoky taste too much, so mine has not turned black at the edges (like the ones in restaurants).We all like it this way so I stopped baking further. If you like it smoky, bake it further for few more minutes.
If you are making on the tawa heat the tawa spread few tbs of oil and shallow fry the tikkas with vegetables in the skewers.Turn on all sides and fry uniformly until required.
After baking sprinkle chat masala powder and lime juice on top and serve with green chutney and some onions.
Source: umakitchen.com

Chorba Soup

The basic ingredients that you will need for Chorba are:

- one onion

- one carrot, peeled, and finely chopped

- 500g of chicken or lamb cut into small pieces

- 4 tablespoons of barley

- 1/4 bunch of parsley

- 5 cloves of garlic

- 1 Tablespoon of olive oil

- 1 1/2 tablespoon of tomato paste

- 2 teaspoons of salt

- 2 teaspoons of paprika

- 1/2 teaspoon of black pepper

- 1 teaspoon of turmeric

- 1 teaspoon of ground caraway seeds

- 1/2 lemon for squeezing

If you want, you can also add some harissa, or even a beaten egg, depending on your personal taste.

Method:
Preparing the Chorba is quite easy and takes about 45 minutes.
First of all, you put some oil in a large pot then add, one by one, the chopped onion, meat, tomato paste and spices.
Sauté over medium heat for 2 minutes, and then add two liters of hot water.
Put a lid on the pot and cook from the boil for 45 minutes.
After 15 minutes, add the barley.
Then after 10 more minutes, add the carrot.
Five minutes before the end of the cooking, add the crushed garlic and chopped parsley.
When your Chorba is ready, add few drops of lemon and savor it while it is warm.

Source: tunisia-live.net

Cajun Chicken Wrap

Ingredients:
4 small chicken breasts, sliced into strips
1 tablespoon Cajun spice
2 teaspoons olive oil
4 large flour tortillas
1/2 cup tzatikki dip
1 medium zuccini, grated
1 large carrot, grated

Method:

1. Place chicken strips, Cajun spice and oil in a bowl, cover and set aside for 10 minutes.
2. Heat a large non-stick fry pan over a medium-high heat.
3. Place the chicken strips in the pan and cook, stirring occasionally for 5 minutes or until brown and cooked through. Transfer to a bowl and keep warm.
4. Top each tortilla with Tzatziki dip, carrot, zuccini and grated carrot.
5. Serve immediately with a green salad of your choice.

Fish Biryani

INGREDIENT:
1 kg rock – cod, salmon or any other fish
1 cup masoor (heaped)
2 cups Basmathi rice
2 cups ground tomato
½ cup tomato pureee
½ cup yoghurt or maas
1 cup fried onion
1½ teaspoon ginger-garlic
4 whole green chilies (slit)
1 tablespoon lemon juice

METHOD:

Marinate fish with basic fish masala.
Bake in pre- heated oven at 220c for 5 minutes.
Set aside.
Soak masoor overnight in cold water.
Boil in salted water until done.
Drain and set aside.
Boil rice in salted water for 5-10 minutes (until half- done)
Drain rice and set aside.
In a large dish, mix tomato puree, yoghurt, onion, ginger garlic, green chilies, lemon juice and all the dry ingredients.
Adjust salt to taste.

Source: Radioislam.co.za

Cauliflower Curry

Ingredients:

1 medium cauliflower

60ml cooking oil

1 medium onion, finely chopped

5 ml jeera (cumin) seeds

2 potatoes, peeled and cut into chunks

5ml chillli powder

2.5 ml borriee(turmeric)

1 ml ground koljander (coriander)

10 ml garam masala

30 ml fresh lemon juice

Method:

Break the cauliflower into florets and slice the remaining stem. Wash and soak in cold water for about 15 minutes, then drain well. Heat the oil in a deep saucepan and fry the onion until golden brown. Add the jeera seeds and the potatoes and fry for about 30 minutes. Stir in the cauliflower and fry for about 5 minutes, or until potatoes and cauliflower are tender and the mixture is dry. Add a little water during cooking to prevent the mixture sticking. Serve with rotis or white rice.

Variation:

Five minutes before removing the curry from the heat, add 125 ml green peas.