Umm Ali (Egyptian Dessert)

 
          This is a traditional Egyptian dessert that is very popular in all Middle Eastern countries, especially during Ramadan. It is made of puff pastry / croissant and is almost similar to bread pudding, but without any eggs. It is very simple to prepare where all you need is to pour thickened milk over some shredded croissant, followed by some cream, coconut and chopped nuts. It is then baked till done. 

          Can be enjoyed hot or cold. I prefer the latter one. So here is my version where I added some khoya and flavoured it with cardamom powder and some rose water instead of the usual vanilla essence that is used. So check out a quick step by step pictorial recipe to prepare it. 

• 2 sweet croissant
• 1 & 1/2 - 2 cups evaporated milk / thickened milk
• 2-3 tbsp. khoya (opt)
• 3 tbsp. sugar (powdered) or as required
• 1/4 cup cream
• 1/4 cup fresh grated coconut
• 2 tbsp. butter
• 1/4 tsp. cardamom powder
• 1 tbsp. rose water
• 2 tbsp. each of chopped pistachios, almonds, raisins & pomegranate pearls

         Mix together the cream and 1 tbsp. sugar. Keep aside. Shred the croissant into medium size pieces. 

         In a pan heat the milk, 2 tbsp. sugar, butter, cardamom powder and rose water.

          Arrange the shredded croissants and the khoya in a baking dish.

          Pour the milk mixture on top of the croissant, followed by the coconut and then the cream.

          Sprinkle the nuts and raisins and bake in a preheated oven for 15-20 minutes at 180 degrees C. or till the surface turns slightly brown. 

          Bring it to a room temperature and refrigerate for some time. Garnish with the pomegranate pearls and enjoy chilled. 

                        Arrange shredded croissants & khoya in a baking dish.

                        Pour milk mixture on top of the croissant, 

                       followed by the cream & coconut.

                       Sprinkle nuts and raisins.

                      Bake in a preheated oven for 15-20 minutes at 180 degrees C. or till the 
                      surface turns slightly brown. 

                      Bring to room temperature & refrigerate for some time. 

                               Garnish with pomegranate pearls & enjoy chilled. 

Pan Fried & Baked Fenugreek Seeds Tikki

           Fenugreek seeds helps in lowering blood sugar levels and controls cholesterol, besides various other benefits. So prepare this healthy tikki with these wonder seeds as it is diabetic friendly. They can be had as an appetizer with chutney / sauce or made into a gravy as per choice. So check out the step by step pictorial recipe to prepare it. 

          I have added some gram flour, rice flour which is optional, spinach, flaxseed and other basic seasonings to make this healthy tikki. 

          In this recipe you will find two ways of preparing these tikkis - by pan fry method and baking method. Either way it tastes great and can be served as a tea time snack too. 

          They can also be enjoyed as a chaat with a generous helping of some spiced yoghurt, chutneys, chopped onion, tomatoes, etc. 

• 1/4 cup fenugreek seeds, soaked overnight & drained (makes 10 tikkis)
• 1 cup gram flour (besan)
• 2 tbsp. rice flour (opt)
• salt to taste
• 1 tsp. roasted cumin & coriander powder
• 1/2 tsp. garam masala powder
• 1 tsp. flaxseed
• 1 tsp. kasuri methi, crushed
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili flakes
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• pinch of baking soda
• 1/4 tsp. asafoetida
• 1/2 cup chopped spinach 
• 2-3 tbsp. olive oil

          In a bowl, combine all the above mentioned ingredients (except oil) and divide into equal portions. Shape into round tikkis and refrigerate for 15 minutes. 

          Pan fry - Heat 2 tbsp. oil and pan fry half of them till golden brown on both sides. Drain on a kitchen towel and keep aside. 

          Bake - Line a baking tray with parchment paper and arrange the remaining tikkis over it. Brush with some oil and bake in a preheated oven for 20 minutes at 220 degrees C.

          Half way through flip them over and brush with some more oil. When done, serve these tikkis with green chutney or sauce. 

                                  Mix all the mentioned ingredients (except oil).

                  Divide into equal portions. Shape into round tikkis & refrigerate for 15 min. 

                      Bake - Line a baking tray with parchment paper & arrange half of the
                      tikkis over it.

                    Brush with some oil & bake in a preheated oven for 20 min at 220 degrees C.

                    

                    Pan fry - Heat 2 tbsp. oil & pan fry remaining tikkis till done on both sides. 

                                 Drain on a kitchen towel. 

                                  Serve these tikkis with green chutney or sauce. 

Raw Mango Pickle with Panch Phoron Flavour

     
           This is my favourite Bong style raw mango pickle with some panch phoron flavour. This is a family recipe, that I learnt from my late mother. A bottle of this yummy pickle is always there in my refrigerator. It is a very easy homemade recipe as it only involves just combining all the ingredients. 

          There is absolutely no need to sun it. It can just be refrigerated for a week and it is then ready to be enjoyed. This pickle is a great accompaniment to parathas, theplas, pongal or curd-rice. So check out the step by step pictorial recipe to prepare it.

• 2 medium raw mango, grated
• 2 tbsp. dry roasted panch phoron, powdered
• 1 tsp. turmeric powder
• 1 cup mustard oil
• salt to taste
• 3 tsp. red chili powder

          In a bowl, combine all the ingredients well and store in an airtight container. 

          Refrigerate it and consume after a week.

        

Note - 


1.  The quantity of fenugreek seeds in the panch phoron masala may be reduced due to its bitterness.

  2.  Panch Phoron - (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds)

Peri Peri Fish Fry

            Try this amazing South African Nando's style Peri Peri Fish Fry in the comfort of your kitchen. It is such an easy and a super quick recipe, where you can use any fish of your choice to dish out this yummy snack. Just a slight pan fry with some peri peri sauce and red chili powder you are done. Enjoy this flavourful Peri Peri Fish fry just as it is or with some salad for a light meal. So check out the step by step pictorial recipe to prepare it.

          This is absolutely an amazing dish. So if you're craving for a Nando's style meal, you know what to do. Just marinate any fish fillet with nandos sauce and then pan fry them till done. It's that simple. I used a store bought one. But you can always make this sauce at home. So now you have a perfect and a hassle free yummy meal - Nando's style at home.

• 2 King Fish Fillet
• 2-3 tbsp. nando's peri peri sauce
• 1 tbsp. + 2 tbsp. olive oil
• 1 tsp. red chili powder
• Extra sauce to garnish 

           Marinate the fish fillet with the peri peri sauce, 1 tbsp. olive oil and red chili powder for 2-3 hours or preferably, overnight. 

          Heat remaining oil in a pan and fry the marinated fish on both sides till done. 

          Drizzle some more sauce over them and serve just as it is or with some salad for a great comfort meal. 

                      Marinate fish fillet with peri peri sauce, 1 tbsp. olive oil & red chili 
                      powder for 2-3 hours or preferably, overnight. 

                   Heat remaining oil & fry marinated fish on both sides till done. 

                     Drizzle some more sauce over them & serve just as it is or with  
                     salad for a great comfort meal.