Ghee Cookies ( Nan khatai)

This is a  very  simple recipe and easy to make.Children and adults  will love this any time

Ingredients

1 cup all purpose flour

1/2 cup icing sugar

1/2 cup ghee( melted at  room temperature )

A teaspoon powdered cardamom

1/2 teaspoon baking powder

Preparation

In a bowl smoothly cream the ghee and the icing sugar.Mix together  the baking powder and the flour and add the cardamom powder.Mix gently till a crumbly dough forms.Remove the  dough from the bowl and knead it gently on a board .Leave the cookie dough  covered in plastic wrap for about 1/2 hour in the refrigerator.Remove from refrigerator and make little balls.Flatten  them slightly and place them in the baking tray and bake in a pre heated oven ,250 F for about 20 /25 minutes.

This recipe makes a dozen cookies.

I doubled the recipe since I was expecting guests at home.

 .

Remove from the oven and cool the cookies in a wire rack

I dusted the cookies with powdered sugar just before serving.

Storage tip:* Store in an airtight container in a cool place.Stays fresh for about 3-4 days. 

*Or wrap each cookie in aluminium foil ,place them in a sealed container before storing in the freezer(upto a month).

*Remove from freezer and leave it at room temperature before letting them melt into your mouth.

Hummus And Tahini Dip

This is a popular dish in the Middle East; more frequently used as a dip. This goes well with Pitta bread.

• 1 cup chickpeas
• 3 cups of water
• 1/2 a cup of Tahini
• 2 tablespoons of lemon juice
• 2 cloves of garlic
• 2 tablespoons of parsley; minced well
• 1 tablespoon of olive oil
• 1 teaspoon of chili powder
• Salt and Pepper to taste

Method:

Soak the peas for 12 hours. Boil well. Keep aside a few for garnishing. Blend the chickpeas with salt, pepper, tahini, garlic and half of the chopped parsley. Add lemon juice. This paste should be thick and very smooth. Pour it into a dish with olive oil. Garnish with the remaining chickpea and parsley.

http://variety-ads.blogspot.com/2012/02/delicious-date-muffins.html

Macaroni Chicken

This recipe has been my children's favourite for a very long time. Everyone at home loves pasta especially this particular one which I use to prepare during special occasions.However I do not disappoint the children when  they request for this dish  once in a while. I have been making this with beef for quite sometime .So this festive season ( Eid) I decided to  prepare this specialty using  chicken.My Children refer to this as 'Mama's Macaroni'

Ingredients 

A packet of macaroni (500 gm packet)

1 1/2 lbs chicken  (a little more or less will not make a difference)

2 large onions chopped

4-5 green chilies (remove seeds if you prefer less spicy)

A small pod of garlic

1 inch ginger (or a little more)

1-2 teaspoons of Cummin seeds

1-2 teaspoons of curry powder

1-2 teaspoons pepper or according to your palate

Salt to taste

1 Maggie cube (chicken flavor tastes good)

Ghee/butter

1 cup thick Coconut Milk

For garnishing;

Cheese

Coriander leaves

Direction

Boil the macaroni with a little salt (drain it and set aside). Wash & cut the chicken into medium sized pieces. Boil the chicken with 2-3 cups of water- with a little pepper & salt. Once done, remove the bones and  set aside (don’t throw the excess liquid).

Pound the ginger, garlic, green chilies & the cummin seeds (set aside).

In a large pan, heat 2-3 tablespoon of ghee/butter, stir in the chopped onions and when it begins to get soft & translucent, put in the rest of the pounded ingredients (garlic, ginger, green chilies & cummin seeds). Keep on stirring it you get that aroma (don’t let it brown).

Put in the curry powder and the pepper and give it a good stir. Add the boiled chicken  with the excess liquid into this sautéed mixture and cover the pan with a lid & cook for 10 minutes. Next add the boiled macaroni. Mix in the Maggie cube. Cover and cook for further 10-15 minutes. Pour in, the cup of coconut milk and add salt. (Remember the Maggie cube is already salty, so add salt only if it’s necessary)  Let it simmer for a while .

Then transfer this cooked pasta into a baking dish.Grate a small tin of cheese on top of the pasta and bake in a hot oven until the cheese begins to melt.Remove from oven & garnish with chopped coriander leaves (optional)

 (P.S. You can adjust the spices according to your taste bud.)

Serves about 6-8 persons