Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds.
Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basbousa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes.
When the basbousa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving.
Tempura is the very popular Japanese dish used with sea food or vegetables. It is the lighter version of Pakora. The key for perfect tempura is batter and the temperature of oil.
The temperature has to be between 320-356°F (160°C – 180°C) depending on how long it takes to cook through the ingredients. To check your oil if its perfect for frying just put a pinch of your batter into the oil and after few seconds it has to fry and float on the surface, if its settles down at the bottom then your oil is not ready for frying. Cold batter is absolutely necessary for the unique fluffy and crisp tempura. To keep it cold I put it over the bowl filled with ice cubes.
Oil for deep frying
For tempura batter:
1 cup plain flour
1 tbsp baking powder
1 cup ice water
Heat the oil in a deep skillet until smoking.
Sift the flour and baking powder into a bowl. Add enough water to make a thin batter.
Cook the vegetables in batches by coating in batter then deep frying in the oil until crisp.
Hello Everyone & Eid Mubarak. I was waiting for Eid-ul-Azha just to try some recipes with mutton as I didn’t like beef cos it took more time to cook. It’s been almost 2 years since I had good Sindhi Biryani. So I search the recipe on the internet and give it a try.
Let’s start with the ingredients, shall we….
1.5 cups Oil
3 medium onions (sliced)
2 teaspoons ginger garlic paste
0.5kg chopped tomatoes
Salt to taste
4 teaspoons red chili powder
6 green cardamoms
2 cinnamon sticks
10 pieces black pepper
2 teaspoons cumin seeds
4 black cardamom pods
6 green chilies
2 tablespoons coriander leaves
2 pinches orange food coloring
1 tablespoon mint leaf (chopped)
5 cups rice (soaked in water for atleast 1/2 an hour)
2 teaspoons salt
2 bay leaves
2 cinnamon sticks
2 black cardamom pods
This is how it should look like…but how ? Here is the method.
Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside.
Add ginger garlic paste, tomatoes, salt, red chili powder, cloves, cardamoms, black Pepper, cumin seeds, cinnamon, black cardamom pods and bay leaves to the remaining fried onions.
Fry this until the tomatoes are tender and the water is dry.
Then add meat, yogurt and water (if desired) and cook on medium heat until the meat is tender and the water has evaporated.
On other side boil the potatoes until they’re half cooked.
Add green chilies, mint, coriander leaves, and the half boiled potatoes to the meat. Simmer for 3 minutes. Your meat korma is done.
Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done.
Layer the curry with the rice in a pot in one on one layers. Sprinkle the food color, fried onions, and chopped mint leaves on top of the last layer.
Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done.
I am always searching internet for quick and easy recipes and recently found this easy recipe of Chocolate and Banana Frozen Yogurt on youtube. It has just 5 ingredients and all are usually available in your kitchen. So I thought why don’t I give it a try.
2 frozen medium (2 cups/280g) bananas
2 Tablespoons Honey
¼ cup (60g) Strained yogurt
⅓ cup (40g) Cocoa powder
2 tsp Vanilla extract
-Add the frozen bananas, honey, yogurt, cocoa powder and vanilla extract into a blender/food processor.
-Blend it until creamy, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps left.
-Transfer it to an airtight freezable container and freeze for a minimum 6-8 hours but preferably overnight. Store it in the freezer for up to 1 month.