Custard Kunafa Cups

 

          These rich, creamy and yummy Custard Kunafa Cups are just irresistible. Very easy and quick to dish out, they are a perfect Eid, Diwali or a party dessert that people will fall in love with. It is a twist to the traditional Middle Eastern dessert, prepared with custard of any flavor, vermicelli and crushed pistachios. These three main ingredients forms the basis of this amazing dessert. 

          As Kunafa dough was unavailable, I went in for roasted vermicelli. I also added some soaked chia seeds to the prepared custard. However, it is purely optional. So check out for a quick step by step pictorial recipe to prepare this fusion treat. 

• 1 cup roasted thin vermicelli, crushed
• 2 tbsp. butter
• 2 tbsp. powdered sugar
• 1/4 tsp. cardamom powder
• 2 cups full cream milk
• 2 tbsp. custard powder (any flavor)
• 2-3 tbsp. sugar
• 2 tbsp. soaked chia seeds
• 2 tbsp. crushed pistachios
• few dry rose petals

          Heat butter in a pan and sauté the crushed vermicelli for a minute. 

          Add the sugar and cardamom powder and mix well. Sprinkle some water and cook, covered for 1-2 minutes till the vermicelli turns slightly soft. Keep aside to cool.

          In a small bowl, mix together the custard powder with some milk into a smooth paste.

          Meanwhile, bring the remaining milk and sugar to a boil. Add the custard paste and keep stirring continuously till it thickens. Keep aside to cool down. Then add the soaked chia seeds and mix well. 

          To assemble, add some of the cooked vermicelli at the bottom of a cup. Then spoon a generous amount of the custard, followed by more of the vermicelli.

          Garnish with the crushed pistachios and rose petals. Chill to serve. Enjoy as an after meal dessert or as as when desired.

          Heat butter in a pan & sauté the crushed vermicelli for a minute. 

                    Add the sugar and

cardamom powder & mix well. Sprinkle some water & cook, covered, for 1-2 minutes till the vermicelli turns slightly soft. Keep aside to cool.

In a small bowl, mix together the custard powder with some milk into a smooth paste. Meanwhile, bring the remaining milk & sugar to a boil. Add the custard paste & keep stirring continuously till it thickens. Keep aside to cool down. Then add the soaked chia seeds and mix well. 

       To assemble, add some of the cooked vermicelli at the bottom of a cup.

                    Then spoon a generous amount of the custard,

 

                    followed by more of the vermicelli.

                    Garnish with the crushed pistachios

                     and rose petals. Chill to serve. 

              Enjoy as an after meal dessert or as as when desired.

Hummus (Chickpea Dip - Mediterranean style)

 

          This is a traditional Middle Eastern dip / spread, made of boiled chickpeas and blended with other ingredients. A very healthy and a nutritious dip which is usually relished with Arabic bread. However, it goes well with veggie crudités too. A few garlic cloves and Tahini or sesame seeds gives an unusual flavor. There is nothing like having a creamy homemade hummus for a comforting weekend snack. So check out the step by step pictorial recipe to prepare this heavenly delight. 

• 1 cup kabuli chana (white chickpeas), soaked overnight
• 1 pinch of baking soda
• 3 tbsp. olive oil
• 2 garlic cloves
• 2-3 tbsp. lemon juice
• 1/4 cup sesame seeds / tahini paste
• 1/2 tsp. roasted cumin powder
• salt to taste
• 2-3 tbsp. chilled water / 2-3 ice cubes
• 1-2 tbsp. olive oil, red chili powder and few boiled kabuli chana to garnish

          Pressure cook the kabuli chana along with a pinch of baking soda for 5-6 whistles or till soft. Leave aside few to garnish. 

         When cool, blend with olive oil, garlic, sesame seeds, cumin powder, lemon juice and salt to taste. 

          Scrape the sides and blend again along with some chilled water / ice cubes till you get a smooth texture. 

          Transfer the hummus onto a plate / bowl. With the back of a spoon, create few swirls and make a dent in the center.  

          Pour olive oil, few boiled chickpeas and garnish with red chili powder, cumin powder and a sprig of parsley.

         Have it as a dip with falafel, vegetables crudités, kubus bread, pita bread or chips. It can also be had as a spread on breads and parathas, a la Indian style.

         Pressure cook kabuli chana with a pinch of baking soda for 5-6 

         whistles. When cool, blend with olive oil, garlic, sesame seeds, 

         cumin powder, lemon juice and salt to taste. 

      Scrape the sides & blend again along with some chilled water till 

      you get a smooth texture. 

    Transfer the hummus onto a plate / bowl. With the back of a 

     

     spoon, create few swirls and make a dent in the center.  

    Pour olive oil, boiled chickpeas & garnish with red chili powder,

    cumin powder and a sprig of parsley. Have it as a dip with falafel, 

    vegetables crudités, kubus bread, pita bread or chips. It can also

    be had as a spread on breads and parathas, a la Indian style.

Batheeth / Batheetha (Emirati Dessert)

 

          Batheeth / Batheetha is a traditional Emirati Dessert of UAE. It is totally sugar free and is prepared out of pureed dates, dry roasted whole wheat flour, butter, cardamom powder and saffron infused rose water. Dry ginger powder may be added if preferred. 

        

            It is a very easy and a healthy dessert that can be dished out in a jiffy. They can be enjoyed as cookies, crumbs or in the form of balls, coated with crushed pistachios, sesame seeds, etc. it is usually served with Gahwa or Arabic Coffee. So check out the step by step pictorial recipe to prepare this classic dessert. 

• 1 cup whole wheat flour
• 18-20 dates, soaked for an hour, pitted & pureed
• 2 tbsp. butter 
• 1/2 tsp. cardamom powder
• a pinch of saffron soaked in 2 tbsp. rose water
• 1/4 cup each of crushed pistachios, toasted sesame seeds, fresh grated coconut & crushed dry rose petals 

          In a pan, dry roast the whole wheat flour on a low flame till you get a nice aroma. Switch off the flame and add the pureed dates, saffron-rose water, cardamom powder and butter.

          Combine everything well and knead it into a dough. Make small round balls of equal size and coat with the crushed pistachios, toasted sesame seeds, fresh grated coconut & crushed dry rose petals. Voila, your Emirati dessert is ready to be enjoyed. 

 

                                 18-20 dates, soaked for an hour, pitted & pureed

                       Dry roast the flour till you get a nice aroma. Then switch off the flame. 

                        Add the pureed dates, saffron-rose water, cardamom powder & butter.

                                  Combine everything well and knead it into a dough. 

                                 Form small round balls of equal size.

                    Coat with the crushed pistachios, toasted sesame seeds, grated coconut &

                    crushed dry rose petals. 

Voila, your Emirati dessert is ready to be enjoyed. 

Fattoush (Lebanese Salad)

 

          Fattoush is an easy-to-whip-up classic Mediterranean salad that is very much a part of an Arabic meal. It is a mix of seasonal veggies and a handful of coriander and mint leaves. Besides, a mandatory few pieces of toasted khubz / pita bread is added to the end product along with a drizzle of olive oil and sumac dressing. Sumac is a tangy Arabic spice made of dried berries that is used in this salad. So check out my step by step pictorial recipe to prepare this simple, comforting & refreshing one-pot meal.

          Besides the veggies that I have used, you can also add in radish and spring onion as per availability.  This is very much popular in the whole of UAE and is served in all local restaurants. 

          The word "Fattoush" is derived from the word "fatteh" which in Arabic means crumbs. This basically refers to any leftover khubz / pita bread that are cut into small pieces, toasted in olive oil till crunchy and then added to the salad. So this bread is the star ingredient in this salad. 

          Fattoush salad recipe differs from home to home, restaurant to restaurant and from one Middle Eastern country to another. However, the base of the salad remains basically the same - cucumber, tomato, capsicum and lettuce, apart from pita and sumac. 

Ingredients - 

• 1 small cucumber, chopped
• 1 tomato, chopped
• 1/2 capsicum, chopped
• 1/2 cup red & yellow bell pepper, chopped
• 5-6 olives, sliced
• 1 onion, chopped
• handful of lettuce, torn into small pieces
• handful of mint & coriander leaves, chopped
• 1-2 pita bread / khubz bread, cubed
• 1 tbsp. olive oil

Salad Dressing - 

• 3 tbsp. olive oil
• 1 tsp. sumac powder / powdered dry pomegranate seeds
• 1 tsp. lime juice
• 1/4 tsp. pepper powder
• 1-2 garlic cloves, grated / crushed
• 1/2 tsp. red chili flakes
• pinch of salt

          For the dressing, in a small bowl, mix together all the mentioned ingredients and keep aside. 

          Heat 1 tbsp. olive oil and toast the cubed khubz bread till crisp. Keep aside.

          In a large bowl, combine all the chopped veggies, olives, lettuce, coriander and mint leaves. 

          While serving, drizzle the salad dressing and add the toasted bread to the salad and give it a mix. Spoon into individual bowls and enjoy. 

                                  All the chopped veggies.

                      For the salad dressing, in a small bowl, mix together all the mentioned 

                      ingredients and keep aside. 

                              In a large bowl, combine all the chopped veggies, olives, lettuce,

                                  coriander and mint leaves. 

                                  While serving, drizzle the salad dressing.

                      Heat 1 tbsp. olive oil & toast the cubed khubz bread till crisp. Keep aside.

Add the toasted bread to the salad and give it a mix. 

                                 Spoon into individual bowls and enjoy.  

Karak Tea / Chai (UAE style)

 

          Karak Tea is very popular in UAE and other Middle Eastern countries. This delectable fragrant milky tea is spiced with cardamom and saffron, the two secret ingredients that goes into making it. Evaporated milk, which is thick and creamy is also used in this recipe. 

          You can enjoy this Karak Chai along with cookies, biscuits, dates, donuts or any savory snacks as accompaniments. So check out the step by step pictorial recipe to prepare this most favored and comforting drink.

           Karak Tea is found in every street corner cafeterias and is usually served in paper cups. Any time and every time of the day you will find people enjoying it. 

          Instead of the normal evaporated milk, you can also go in for cardamom flavored evaporated milk. In that case, use less of cardamom.

          This tea is almost similar to Indian Masala Chai, minus cinnamon and cloves. So it is slightly on the milder side. It can also be made sugar free as per your preference. 

• 2 cups water 
• 2-3 green cardamom, crushed 
• 2 tbsp. black tea leaves / dust 
• 2 tbsp. sugar or to taste 
• 1/2 cup evaporated milk 
• pinch of saffron

          Heat water in a saucepan along with crushed cardamom and let it come to a boil. 

          Add sugar and keep stirring till it dissolves. 

          Now add the tea and bring it to a boil. 

          Add the milk and simmer on a low flame for 4-5 minutes. 

          Switch off the flame and strain in a tea pot or in individual tea cups. 

          Garnish with few strands of saffron and enjoy !!!!!1

                            Heat water along with crushed cardamom & let it come to a boil. 

                                  Add sugar and keep stirring till it dissolves. 

                                  Now add the tea and bring it to a boil. 

                                  Add the milk and simmer on a low flame for 4-5 minutes. 

                           Switch off the flame & strain in a tea pot or in individual tea cups. 

                                 Garnish with few strands of saffron and enjoy !!!!!1