August 15, 2010 by lamyaalmas
This is a delicious stuffing for your Samboosa this Ramadhan. It is very easy to make. I made enough to stuff 60 sambosa (depending on the size of course, I usually make mine small) :
1) 4 big potatoes, boiled with skin on and peeled (make sure you don’t boil them to such a degree that they fall apart–you want to be able to cut them into cubes)
2) 1 -2 cups of frozen peas–thawed
3) 1 big onion finely chopped
4) 2 tblsp of Olive or Canola oil
5) 1 tsp of fresh ginger, grated
6) 1 finely chopped green chilly pepper (optional)
7) 1/2 tsp of mustard seeds (optional)
8) 1/2 bunch of Cilantro finely chopped
9) 2 tsp of ground cumin (more of you like)
10) 2 tsp of ground coriander
11) 1/4 tsp of tumeric
12) salt to taste
13) juice of half a lemon
14) garlic is optional (if you will be going to the Masjed for Taraweeh I would recommend that you don’t add it)
In a big frying pan, under medium heat, add the oil and onions. Sautee the onions until golden brown–then add the ginger, mustard seeds and saute’ for a couple of minutes. Then add the peas, and the cilantro and let cook for another minute or two. Then add the spices–cumin, coriander and tumeric and cook for another minute. Add the potatoes and mix well. Finally add the lemon juice, salt to taste and leave on for another 2 minutes–make sure it does not burn, gently toss with a wooden spoon. Turn off the heat. Let cool before you stuff your sambosa.
Optional: sprinkle some finely chopped cilantro before stuffing. Adds color, freshness, and flavor.
Posted in Appetizers, Ramadan | 9 Comments »
August 14, 2010 by lamyaalmas
You will need:
1) One whole chicken–cut into two equal parts (leave skin on)
2) 1 cup of rice (washed–do not soak)
3) 1 medium onion, finely chopped
4) 1 green chillie pepper–cut lengthwise (optional)
5) 5 tblsp of Olive oil
6) 2 tsp of ground cumin
7) 2 tsp of ground coriander
8) 1 tsp of ground cinnamon
9) sprinkle of cayenne pepper (optional)–for a non spicy version substitute with 1/3 tsp of paprika
10) 1/4 tsp turmeric
11) Salt to taste
12) a dried lemon pierced with a knife (whole)–substitute with half a lemon cut into thick slices.
13) 1 tblsp of lemon juice
14) 1 tsp of balsamic vinegar (or white distilled vinegar)
15) fresh ground pepper
Marinate the chicken with 1 tsp of cumin, coriander, 1/2 tsp of ground cinnamon, cayenne (or paprika), lemon juice, 1 tsp of balsamic vinegar, 1 tbslp of olive oil, salt, pepper, and 1/4 tsp of turmeric and leave in refrigerator for 2-3 hours.
To make the rice:
In a pot under medium heat add the rest of the olive oil, onions, salt and cumin. Sautee until browned. Add the rice, and fry a little–about 1 minute. Add the dried lemon, green chilly pepper, cumin, coriander, cinnamon, and pepper, and add 1 cup of water. Cover and let cook under low heat. Once the water has dried (the rice will not be cooked through yet), turn off the heat.
Now take a piece of non-stick foil big enough to accommodate both the rice and chicken. Spoon all of the half-cooked rice and place the two pieces of chicken on top. Wrap the foil around the chicken very well, leaving no opening whatsoever.
Place as is, under a broiler (at medium) for an hour and a half. After that time, take out of the oven, and make sure the rice is cooked through. If so, then spoon the rice onto the serving platter.Place the two pieces of chicken under the broiler to brown on top. Serve immediately with a green salad and yoghurt.
Posted in Chicken, Rice | Leave a Comment »
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