Some Egyptian Cuisnes

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Nie Fi Nie

Ingredients

800gm Potato
200gm Chopped Mutton
1-2tbs ground black pepper
50-100gm butter
200gm tomato puree
6-8 cardamon
Salt and seasoning to taste
1-2 cups water
6-8 chopped garlic
1-2 Onions, sliced

Method

Skin the potato and slice. In a pot, put in butter, meat, onion, garlic, cardamon and tomato puree. Add in potato and salt and pour in water. Add seasoning.

When the water starts to boil, trasfer to a casserole and bake in an oven with a temperature of 190-200 degree celcius till the potatoes are tender.

Hudaar Salatah

Ingredients

Australian Lettuce
Bulb Onions
Cucumber
Yellow, green and red capsicum
Carrots
Lemon juice
Coriander leaf
salt to taste

Method

Cut all ingredients and mix with salt and lemon juice. Mix well and is ready to serve.

Ruz Shariah

Ingredients

1 1/2 cup vermicelli
6 cups rice (washed and drained)
8-9 cups water
125gm butter or olive oil
salt to taste

Method

Fry vermicelli until golden brown. Add in rice and continue frying until abit dry. Then add in water, salt and seasoning. Cover the pot and cook till the rice is tender and is ready to server.

Frakh Bil Fond

Ingredients

1 Whole chicken or chicken parts (wash and drain)
2-3tbs butter
6 Cloves garlic
2 tbs ginger
2 tbs ground black pepper
50-100gm yoghurt
salt and seasoning to taste
1 onion

Method
Rub chicken with all the grounded spices and butter, yoghurt, salt and seasoning. Marinate overnight.

Bake in an oven for 45 - 1 hr till golden brown. Oven temperature 190-200c. Serve hot

Kheema Macaroni

This is one of the tasty dishes usually taken for the breakfast, however, you are not gonna take anything more for the day as you would be contended with that for the whole day. So here you go with the recipe:

1. Fry the macaroni in a dry pan until it turns slightly brown and keep it aside for some time

2. Pressure cook the fried macaroni in a ratio 3 cups of water for one cup of macaroni and leave up to 5 whistles

3. Open the lid once the steam is off and then drain the water and keep it aside.

4. Now we need to prepare the kheema masala and quantity for this is same as cooking briyani masala

5. In a separate pan, pour oil and heat it. Fry whole garam masala until it turns brown and then add cut onions and fry until it turns brown.

6. Add ginger garlic paste and fry for sometime. Now add turmeric powder, chilly powder, corriander powder, cumin powder and salt and fry.

7. Now add mutton keema and stir until the meat color changes. Now add cut tomatoes and fry until oil oozes out.

8. Now add mint leaves, corriander leaves and the drained macaroni and stir properly until the masala spreads out widely

9. Keep the vessel in low flame for 10 minutes and then serve hot

Please let me know your comments

Tandoori Chicken

It is very simple to prepare Tandoori chicken when you have a convection oven at home. All you have to do is to marinate the chicken for 60 minutes in curd, chilli powder, corriander powder, little garam masala, cumin powder, Tandoori powder (optional), salt and oil (added in the marination). Keep the marinated chicken along with few cut vegetables (Potato, Carrot, Tomato and Capsicum) inside the oven for 25 minutes at 250 degrees.

Sprinkle little chat masala over the chicken and serve hot!!