Fish with Lemon

Ingredients:

2 fish fillets, 200 grams each
Salt, pepper and chopped herbs to taste
Melted butter, for brushing
20 grams feta cheese, crumbled
1 tsp. olive oil
1 lemon halved

Procedure:

Season fish with salt, pepper and herbs; Brush with butter and grill in pan- fry until just done. Sprinkle cheese on top and grill again till cheese melts. Heat oil in a pan and shallow, fry lemon, fleshy side down until golden brown; Serve with the fish.

Fresh Cilantro and Mint Relish

Ingredients:

¾ cup chopped fresh cilantro, firmly packed
½ cup fresh mint leaves, chopped
1 fresh hot green chili
1 tbsp. lemon juice
¾ cup yoghurt. Whisked until creamy
¼ tsp salt

Procedure:

Blend together cilantro, mint, green chili, lemon juice, and three tbsp. of water into a smooth paste. Fold it into the yoghurt. Add salt and mix well.

Tangdi Kebab

A specialized recipe of the people of Karama Dubai;

Ingredients:

4 chicken drumsticks
10 grams ginger-garlic paste
1 tsp. lime juice
1 tbsp. kashmiri red chili powder
50 grams yoghurt
20 grams oil

Procedure:

Clean and wash chicken. Make slashes on it. Mix the remaining ingredients in the mixture for at least two hours. Grill till cooked and well brown. Serve with onion rings and lemon wedges.

Rocca Potato Roll

Ingredients:

150 ml. rocca leaves, chopped
50 grams finely chopped onion
200 grams potato, boiled, peeled and well mashed
2 grams chopped garlic
5 grams sumac powder
Salt and pepper to taste
1 tbsp. olive oil

Procedure:

Mix salt and pepper in potato masg and spread it out into a slightly thick dish on a piece of aluminum foil. Heat oil in a pan and sauté garlic, rocca leaves and onion on high heat. Add sumac powder, mix well and spread it over the massed potato dish. Gently roll it along with the help of the aluminum foil to make a thick sausage. Shallow fry in a work till golden brown, cut into thick slices and serve;

Sweet and Sour Fish

Ingredients:

350 grams fish fillet
2tbsp oil
4 cloves garlic, chopped
1 small red onion, sliced
2 tbsp. red sauce
1 tbsp. sugar
1 red pepper, seeded and diced
½ cucumber seeded and diced
2 plum tomatoes cut into wedges
115 grams pineapple cubed
2 spring onions cut into stripes
Salt and freshly ground black pepper to taste

Procedure:

Slice fish into thin strips. Heat oil in a pan and sauté garlic until golden brown, add fish and strip fry for 4 to 5 minutes. Add onion fish sauce, sugar and black pepper. Stir for another 3 to 4 minutes or until fish is cooked. Add remaining ingredients and fry for 3 to 4 minutes. Garnish and serve.

Chickpea Patties

Ingredients:

2 cups chickpeas, soaked overnight
2 tbsp. rice flour
1” ginger
2 onions, chopped
5 green chilies, chopped
Coriander and curry leaves, chopped
Salt to taste
Oil for frying

Procedure:

Coarsely grind chickpeas with little water to make a thick batter. Add remaining ingredients and mix well. Take two tablespoonfuls of the mixture of your damp palms, flatten it out and gently slip it out into hot oil. Fry till golden on both sides and cooked. Drain and serve hot.

Hot and Spicy Pepper with Apricot Relish

Ingredients:

550 grams sweet red peppers dice into ¼ pieces
340 grams dried apricot, diced into ¼ pcs.
1 cup raisins
1 large onion, chopped
5 gloves garlic thinly slivered
3” fresh ginger, pilled and thinly slivered
1 ½ tsp salt
1 tsp cumin seeds
1 ½ tsp crushed red pepper flakes
¾ tsp mustard seeds
¾ cup red pepper
¾ cup vinegar

Procedure:

Combine all ingredients except vinegar and put in a large saucepan. Cook, uncovered, stirring occasionally over medium heat until the sugar dissolves. Add vinegar and cook, stir often until the mixture is shiny and thick. Cook for 30 to 35 minutes. Cool, cover and refrigerate.

Tirra Aur Aloo

Ingredients:

1 boneless chicken breast piece
100 grams cubed potatoes
1 burger bun, halve horizontally, lightly toasted
3 grams ginger-garlic paste
5 grams yoghurt
2 ml. lemon juice
5 grams picked masala
1 medium size tomato, sliced
1 onion, ring sliced
Chopped coriander, as desired
2 grams red chili powder
1 gram garam masala powder
8 ml. oil

Procedure:

Mix ginger, garlic paste, yoghurt lemon juice, red chili powder and 2 ml. oil. Marinate chicken in this marinade for at least two hours. Grill till done and set aside. Heat the remaining oil in a work pan and sauté potato, adding a little water to allow it to cook evenly. Add picked masala and toss it. Place onion and tomato slices on the bottom half of the bun and top it with chicken. Close with the top half of the bun and serve with potatoes. Serve with mint relish.

Spaghetti with Paneer

Ingredients:

150 grams spaghetti, cooked
100 grams cottage cheese, cut into strips
60 grams chopped onions
10 grams chopped garlic
15 grams chopped green chilies
2 grams dried rosemary
2 grams oregano and thyme
4 tomatoes, chopped
1 cup oil
1 tbsp. tomato paste
Salt and pepper to taste
Chopped relish for garnishing

Procedure:

Heat oil in a pan; Sauté garlic, onion, chili, tomato paste, tomatoes and all the herbs; Add little water and salt and let cooked for 10 to 15 minutes. When done, add cottage cheese and spaghetti. Toss well for 2 to 3 minutes and garnish with coriander. Serve.

Apple and Prune Relish

Ingredients:

700 g rams apples peeled and chopped
450 grams onions, chopped
1.25 kg. Prunes, washed. Stoned and chopped
2 cups sultanas
2 cups apple cider vinegar
2 2/3 cups brown sugar
1 tbsp. salt
All spice and ginger powders, a pinch each
¼ tsp. nutmeg, cloves
¼ tsp cayenne pepper powders
2 tsp mustard seeds

Procedure:

Bring all ingredients to boil in a large pan. Cover and simmer for about 2 hours. When the mixture is thick, let it cool to room temperature. Pour iot in sterilized jars and cover immediately. Serve with cheese.