Monday, January 28, 2008

Aseeda (Yemeni Flour Pudding)

Ingredients

1 kg plain flour
1/2 kg palm sugar
2 cups granulated sugar
1 coconut (grated for coconut milk)
10 cloves
10 cardamoms
8 inches cinnamon
6 tablespoon ghee
shallots - peeled, sliced and fried with some ghee for garnishing

Method

Dry fry the flour for 10 minutes, then set it aside to cool.
Mix all ingredients, except ghee and fried shallots, until you get thin batter.
Make sure there are no lumps. Pour batter into a non-stick pan.
Boil the mixture on medium heat and stir continuously until it begins to thicken.
Then quickly add ghee. Cook till the batter does not stick to the side of the pan.
Pour into a serving dish and sprinkle fried shallots.

(optional)
The ghee used for frying the shallots could be poured on the cooked aseeda before serving.


Roz Sadriyyah (Yemeni Tomato Rice)


Ingredients


4 cups basmathi rice - washed, soaked for 30 minutes and drained.
6 cups hot water
3 onions - diced fine
10 clove garlic - diced
3 ripe tomatoes - diced
1 inch ginger - blended
3 green chillies - sliced
1 1/2 cup tomato sauce
1 cup ghee & cooking oil/ margarine - mixed
2 inches cinnamon bark
6 cloves
8 cardamoms
quarter of a chicken or 1/4 kg beef or mutton- diced
salt

Method

Heat oil and ghee mixture. Fry cinnamon, cloves and cardamoms for 2 minutes. Add diced onion, diced garlic, green chillies and chicken pieces. Cook until onion becomes transparent. Then add tomato sauce, ginger and diced tomatoes. Cook until the tomatoes become limp/soft. Then, add rice and fry for 5 minutes. Transfer to a rice cooker and pour in boiling water and salt. Mix well and boil until rice is well-cooked.

Nasi Sadariah

4 cawan beras basmati
6 cawan air mendidih
3 biji bawang besar - dicincang dadu halus
10 ulas bawang putih - dicincang halus
3 biji buah tomato masak ranum - didadu halus
1 inci halia - dikisar halus
3 batang lada hijau - dihiris kasar
1 1/2 cawan sos tomato
1 cawan campuran minyak masak dan minyak sapi / marjerin
2 inci kulit kayu manis
6 biji bunga cengkih
8 biji buah pelaga
!/4 ekor ayam/ 1/4 kg daging - dipotong kecil
garam halus

Caea-caranya

Panaskan campuran minyak masak dan minyak sapi/ marjerin. Tumis bunga cengkih, kulit kayu manis dan buah pelaga selama 2 minit dan sehingga naik bau. Masukkan bawang besar, lada hijau, bawang putih dan ayam / daging. Tumis sehingga bawang layu. Kemudian masukkan sos tomato, halia dan buah tomato. Masak sehingga buah tomato lembut dan hancur. Kemudian masukkan beras dan tumis selama 5 minit. Tuang kesemuanya ke dalam periuk nasi elektrik. Tuang air mendidih dan garam secukup rasa. Kacau rata dan masak sehingga tanak.








Kulfi (North Indian ice-cream)

Ingredients

1/2 teaspoon rose water / vanila essence
1 cup milk powder
pinch of salt
few pieces of ground cardamoms
1 tablespoon cornflour
plastic moulds
1 litre milk
1 tin Nestle Ideal evaporated milk
3/4 cup sugar (or according to taste)
1/4 cup slivered almonds (optional)
1
teaspoon flour

Method

Boil the milk, sugar, salt and cardamom together. Cook on low fire till the milk turns creamish and is a bit thicker; remove from fire, dissolve flour and cornflour in a little milk and add to the mixture, stirring so that it does not form lumps. Put back on fire for another few minutes. Leave aside to cool. Add almonds and a little rose water and put it in the moulds. Freeze.