الوسم: Indian

Indian kabsa with chickpeas كبسة هندية بالحمص 2024.

Indian kabsa with chickpeas

كبسة ظ‡ظ†ط¯ظٹط© بالحمص

Ingredients

2 glass basmati rice
1/2 chicken cut with bones
1 small onion cut
1 big hot paper
1/2 glass Chickpeas
2 big spoon carry
1 medium spoon turmeric
Masala spices or graham masala for chicken
1 big spoon tandoori spices
1 tea spoon rice color
Salt as desire

Method of Preparation

Cut the onion into small pieces and roast it in the oil.
Then cut the chicken and spice it with tandoori spices, the carry, and the salt, add them all to the onion with the big hot paper.
Stir the chicken until it start to be ready then add the rest of the spices, the chickpeas , the hot green paper after you cut it into small pieces.
Add the drenched rice and cover it with boiled water , cover it until the water is less , ten melt the food color into two spoons of water , spread them on the rice , cover it until it’s cooked..

page: 357


Indian kabsa with chickpeas ;fsm ik]dm fhgplw

Indian hot cabbage salad سلطة الكرنب الهندية الحارة 2024.

Indian hot cabbage salad

سلطة ط§ظ„ظƒط±ظ†ط¨ ط§ظ„ظ‡ظ†ط¯ظٹط© الحارة

Ingredients

Butter
1/2 small spoon cumin grains
Hot dried red paper
1 spoon carry spices
1 onion
Cabbage
1 carrot
1/2 small spoon salt
Lemon squeeze

Method of Preparation

Cut the onion slices, then shredded the carrot and the cabbage.
Roast the cumin grains and he hot dried paper with butter , then add the onion slices , and stir them for two minutes, add the cabbage and the carrot , stir them until the cabbage is soft, then add the salt, the lemon juice , and the carry spice, then serve it.

page: 298

Indian hot cabbage salad sg’m hg;vkf hgik]dm hgphvm

Indian hot maabooj معبوج هندي حار 2024.

Indian hot maabooj

معبوج ظ‡ظ†ط¯ظٹ حار

Ingredients

Eggplants cubes
Potatoes small cubes, fried in oil
Ht paper slices
1/2 piece cold paper cubes
1/2 glass ketchup
2-3 big spoons red hot sauce
3 big spoons olive oil

Method of Preparation

Roast the eggplant in low heat until it start got the gold color, then add the cold and hot paper, stir them for fife minuets on low heat, and leave it for five minutes until they cook together.
Then serve it in a platter with white rice or bread

page: 349

Indian hot maabooj luf,[ ik]d phv

Indian burry bread خبز البوري الهندي 2024.

Indian burry bread

خبز ط§ظ„ط¨ظˆط±ظٹ الهندي

Ingredients

3 glass flour
1 bar salt butter
3 small spoons salt
2 small spoons cumin+2 small spoons black pepper +1 letter oil

Method of Preparation

Knead the flour, then heat the butter, then add the ingredients together, roast the cumin until you start smell it, then grounded, and add on the rest of the ingredients, knead the dough by adding the water, until it start being solid and round, keep it to rest, then divided into small balls, then spread them out, and make halls in it with fork, then deep fried them, and serve it.

page: 309

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(Indian Kebab (Kofta with onion and tomato كفتة بالبصل 2024.

(Indian Kebab (Kofta with onion and tomato

كفتة بالبصل وصلصة البندورة (كباب هندي)

Ingredients

1 kg Kofta meets spices and parsley and onion
7 onion slices
1 kg tomatoes peeled and squares
1 big spoon tomato paste
1 big spoon ketchup

Method of Preparation

Prepare the Kofta with onion and parsley , shape it like tall fingers using your hands, arrange them in a tray covered with cooking oil, then put it in the oven , then bring the onion slices and roast them in the oil

then add the tomatoes an d cut them, put them on the onion, and add little of the tomato paste, and little from the ketchup, keep it until it start being thick, then take the Kofta out of the oven after it’s done, then flow all the mixture on it to cover it, and return it back in the oven for half an hour or on the fire for fifteen minutes.
Serve it with white rice…

page: 332

(Indian Kebab (Kofta with onion and tomato ;tjm fhgfwg>>

Indian Briani البرياني الهندي 2024.

Indian Briani

البرياني الهندي

Ingredients

Chicken cut + yogurt
Tomato + onion + fresh coriander + garlic+ shredded ginger + spices+ turmeric powder + grains coronation+ cardamom + cinnamon rod + green hot paper + spoon hot red paper + salt + rice drench in water and boiled

Method of Preparation

Put the chicken, the garlic, the ginger, and the onion, roast them with little margarine, then add the rest of the pieces except the yogurt, then stir them, later add the Yogurt, and stir again until the yogurt smell disappeared.
Bring the boiled rice and put half off it in the pot, then add the chicken mixture on it.
Then leave the rest of it on low heat, then put it in the serving plate and decorate it with pine, and roasted onion, and serve it with salad and hot sauce, then serve it….

page: 354

Indian Briani hgfvdhkd hgik]d

(The Indian Belela (hummus البليلة الهندية 2024.

(The Indian Belela (hummus

البليلة الهندية

Ingredients

1tea spoon from (salt + cumin)
¼ tea spoon from (smashed garlic + turmeric)
Little from the saffron + 1 onion medium size and sliced
2 pieces hot pepper + 1 glass water
¼ fagot coriander + mint + 2 can Belela (hummus)
2 pieces tomatoes medium size cut into small pieces

Method of Preparation

Roast the onion in the pan with 3 spoons from the cooking oil , until it got the gold color , then add the garlic , and stir well, then add the tomato , then the water with the spices , and leave it on the fire for 5 minutes until it start to be thick
Drain the Belela from the water, wash it with normal water, then add it to the mixture, then add the coriander, the mint, and the pepper, and leave little from them for decorating…
Put the Belela in the serving plate, decorate it with coriander and mint, and little from grounded cumin, and eat it hot…

page: 88

(The Indian Belela (hummus hgfgdgm hgik]dm

Indian Basbusa البسبوسة الهندية 2024.

Indian Basbusa

البسبوسة الهندية

Ingredients

2 glasses rude semolina
1/2-1 glass margarine + 2 glass narjeel
(1 glass Mafa (1 glass powder milk mix with half small can Luna tea milk or any kind of tea milk

Syrup ingredients
1 glass sugar + 3/4 glass water

Method of Preparation

Mix all the ingredients together until you have the solid dough , ball it and put it in the freezer one day before, then shred half of it ( it will give you around one glass).
Then prepare the syrup by putting the sugar and the water on the oven.
Heat the margarine and add the semolina and continue stir it until it got the gold color, then remove it away, and add on t the Mafa, and stir it.

Fife minutes after you remove the syrup away from the oven add it on the xxx while it still hot, and stir. Then add half glass of narjeel, stir again.
Put in the tray spread with margarine the mixture then spread on the service the other half of the narjeel.
Add roasted almond or cashew, and cut it, then put it in the refrigerator to become solid, and then serve it.

page: 364

Indian Basbusa hgfsf,sm hgik]dm

نترقب المزيد من جديدك الرائع

Indian bites with yogurt لقيمات هنديه باللبن 2024.

Indian bites with yogurt

لقيمات ظ‡ظ†ط¯ظٹظ‡ باللبن

Ingredients

2 glasses chickpeas flour
1+1/2 glass milk
1 small spoon instant yeast
1 egg
1 small onion cut
5 pieces green hot pepper
2 big spoons grains cumin
Salt if need it
Yogurt

Method of Preparation

Mix the chickpeas flour with the egg, the milk, the yeast, the salt, then add the onion the pepper, and leave it to fermentation.
Roast the cumin grains until they become dark, fried the bites, prepare the yogurt in a bowel and add the roasted cumin, dip the bites in it, and leave it for few minutes, then serve it.

page: 307

Indian bites with yogurt grdlhj ik]di fhggfk

Indian tamarind potato بطاطا التمر الهندي الحارة 2024.

Indian tamarind potato

بطاطا ط§ظ„طھظ…ط± ط§ظ„ظ‡ظ†ط¯ظٹ الحارة

Ingredients

5 small to medium potatoes
1 medium onion
1 medium tomato
1 lube garlic
5 small spoons hot pepper
1 medium spoon tomato paste
2 big spoons tamarind Drenched in 1/2 glass water
3 big spoons hummus (can)
2 tea spoons from (carry, cumin, hot red paper, salt as desire)
Little from coriander
1 glass water
Little from oil to roast the onion

Method of Preparation

Cut the onion into small pieces, and then roast them in the oil.
In the onion cutter Mince the tomato, the coriander, and half of the hot paper and the garlic, then add the onion on them.
Drench the tamarind in the water for fifteen minutes, ten remove the seed from it, add the spices, the salt, the water and stir them well, then add the tamarind with its water, and stir it again.
Peel the potatoes cut it and boil it half cook, then add it to the métier without the water and mix it together and leave it on low heat until the potato is cooked then serve it.

page: 344

Indian tamarind potato f’h’h hgjlv hgik]d hgphvm