Kabuli Pulao


We recently had a birthday lunch for my husband Rudy celebrated with Afghani cuisine.

The menu consisted of Kabuli Pulao, Chicken Korma, Mixed Vegetable Korma, Chicken Kababs, Sweet and Sour onion salad.

Appetisers: Beef Mantu and Potato Bolani.

Dessert: Sheer Korma and Cake.

The Kabuli Pulao was a huge hit, especially with the birthday boy 🙂 Sharing with you all this ‘tried and tested’ recipe. Its absolutely sumptuous and delicious!!

Kabuli Pulao

  • Servings: 8-10
  • Difficulty: Average
  • Print

Ingredients
1 kg. mutton, cut in large cubes
3 cups Sela rice
4 medium onions, sliced
6 carrots, shredded
4 large tomatoes, sliced
6 cloves
6 cardamoms
3” cinnamon
1 tsp black cumin
1 tsp black pepper powder
3 tsp. garam masala powder
6 cloves garlic, crushed
1 cup raisins (or less if required)
A handful almonds and pistas for garnish (optional)
Salt to taste
Ghee or oil, as required

Method

  1. Wash the rice. Add hot water to cover the rice and soak overnight .
  2. Clean and wash mutton and season with one teaspoon salt.
  3. Take a large pot to cook the pulao. Add 2 tbsp. ghee to the pot, heat and then add the shredded carrots, fry stirring often until cooked, then add the raisins and toss till the raisins are fried and swell up. Remove and set aside.
  4. Then add the meat and fry till brown. Remove.
  5. Add more ghee if required, add the onions and fry to a deep golden brown, then add the sliced tomatoes, cover and cook till the tomatoes dissolve and become a paste.
  6. Add the crushed garlic, cloves, cardamom, cinnamon, black cumin, pepper powder and 1 tsp garam masala, toss lightly. Add salt and the browned meat and sufficient water to cook. May use a cooker if desired.
  7. Cook the meat till tender and done. Remove the meat and set aside. Keep aside one cup of the stock.
  8. To the remaining meat stock add the soaked rice, remaining garam masala powder and bring to a boil. Taste and add salt if required.
  9. Lower flame, cover with a tight fitting lid and cook till the rice is done and the stock is absorbed. Switch off the flame.
  10. Open the lid and sprinkle the reserved one cup stock over the rice, then place the cooked meat over the rice in a single layer, top with the fried carrots and raisins and make holes around the rice with the handle of a wooden spoon to allow steam to escape.
  11. Cover the pot with silver foil or a kitchen towel, place the lid and cook on high for 5 minutes, lower flame and cook 5 minutes more. Switch off the flame and allow to sit for 5 to 10 minutes. Serve hot.
  12. To serve gently move aside the meat and carrot raisins. Place the rice on a platter and top with the meat, then carrots and raisins. Garnish with toasted almonds and pistachios if desired.

Fried Fish Curry


I always loved this curry when my mother made it. Searing the fish or lightly frying it with just a little salt and turmeric powder and then including it in a curry that is not too spicy, just made the fish and the curry absolutely delicious. The same curry can be made with Rawas (Indian Salmon) or Surmai (King Fish) and is sometimes made into a Roce curry with coconut milk added to the curry at the end of cooking and then garnished with some golden fried onions. Absolutely lip smacking!

Fried Fish Curry

Ingredients

  • 2 medium pomfrets (750 gms. Total approx.)
  • ¼ tsp. salt
  • ¼ tsp. turmeric

For tempering

  • 1 medium onion
  • 2 green chillies
  • 1” pc. Ginger
  • 2 tbsp. coconut oil

Masala to grind to a paste

  • 4 Kashmiri chillies
  • 4 heaped tbsp. coconut powder
  • ½ tbsp. coriander seeds
  • ¼ tsp. cumin seeds
  • 6 to 8 peppercorns
  • 1 small onion
  • 2 flakes garlic
  • 1/4 tsp. turmeric powder
  • Small marble sized ball tamarind
  • 1 tsp. salt or to taste

Method

  1. Clean the fish and cut into desired pieces. 
  2. Wash well and drain.  
  3. Apply salt & turmeric powder and toss the fish lightly.  Set aside for 10 to 15 minutes.  Meanwhile prepare the spices for the masala and grind to a smooth paste adding a cup or two of water.
  4. Heat a frying pan and add 2 tbsp. of oil to the pan and fry the fish pieces lightly on both sides.  Remove and set aside.
  5. For tempering, slice the onion, shred the ginger and slit the green chillies. 
  6. Heat the oil in a pan and add the chillies, ginger and onion and fry till light brown. 
  7. Add the masala paste with the masala water, 1 tsp. salt, bring to a boil and simmer 5 minutes. 
  8. Add the fried fish, bring to a boil and cook 10 minutes till oil surfaces.
  9. Serve hot with boiled rice, vegetable and some pickle for a light but delicious meal.

Mutton Green Curry with Turnips & Veggies


This is my mother-in-laws signature mutton curry which she served with much love Sunday after Sunday. Sadly she passed away too early for me to enjoy her delicious cooking. Apart from our holiday trips, after marriage, I was fortunate to stay three months with her before joining my husband in Kuwait.

My husband has just not had enough of this mutton curry and the turnips that go with it! He relishes the curry especially the turnips. Whenever turnips are in season, he invariably picks them up and when they enter our home they must end up in this curry. No, they absolutely cannot be cooked in any other way! But the truth of the matter is that they are amazingly delicious in this mutton curry. For those who are not very fond of turnips, potatoes are included and make sure to cut them in a shape different from the turnips, either in wedges or halves if the turnips are in cubes, because once cooked it is difficult to differentiate between the potatoes and the turnips in the curry. My children rarely eat turnips so the usual question when serving will be “Mama are the long pieces potatoes”?

So do cook and enjoy this tasty lip smacking curry, the only dish I learnt from my mother-in-law!!

Ingredients

To cook meat

  • 1 Kg.  Mutton/Lamb
  • 2 medium onions
  • 2 tomatoes
  • 2” pcs. Cinnamon
  • 4 to 5 cloves
  • 3 to 4 cardamoms
  • ¼ tsp. peppercorns
  • 1 tsp. salt or to taste

Vegetables

  • 1 or 2 turnips
  • 1 or 2 potatoes
  • 1 to 2 cups French beans
  • 1 cup green peas

Grind to a paste

  • One bunch coriander leaves
  • 6 green chillies
  • 1.5”pc. ginger
  • 6 flakes garlic
  • 1 small onion
  • 1 tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • ½ tsp. mustard seeds
  • ¼ tsp. pepper corns
  • ¼ tsp. turmeric powder
  • 1” pc cinnamon
  • 4 cloves
  • 4 cardamoms
  • 4 to 5 flakes tamarind
  • 4 tbsp. heaped coconut powder
  • 2 to 3 tbsp. coconut oil or ghee

Method

  1. Clean, cut and wash mutton.  Drain and set aside. 
  2. Chop the onions and tomatoes. 
  3. Heat oil in a wide vessel. 
  4. Add the onion and saute.
  5. Add the whole spices. 
  6. When onions are light brown, add the tomatoes and fry till soft.
  7. Add the meat and saute, cook till meat changes color.
  8. Then add sufficient hot water to cook the meat and bring to a boil. 
  9. Lower heat and cook for one hour, stirring once or twice in between. 
  10. After one hour add 1 tsp. salt, and check if meat is cooked. 
  11. If still to cook, add hot water if required and cook further 15 to 20 minutes till tender.
  12. As the meat is cooking, clean and prepare the vegetables. 
  13. Cube the turnip into 8 pieces each, the potato into four wedges each, the French beans break into 2 to 3 pieces.  Shell the green peas clean if using fresh. Set the vegetables aside.
  14. Meanwhile grind the masala to a paste. 
  15. When the meat is tender add to the meat with the masala water and check required consistency. 
  16. Bring to a boil and simmer 5 minutes.
  17. Add the  turnips and French beans and cook 10 minutes. 
  18. When turnips and French beans are almost done, add the potatoes and green peas and cook further 10 minutes till potatoes are cooked. 
  19. Check seasoning and take off heat when oil surfaces. 
  20. Serve with steamed rice, pulao, sannas, panpole, appam, bread, etc.

Yakhni Pulao


Yakhni Pulao

A one pot meal certainly satisfying and comforting!

Any party at Farah Khan’s home is incomplete without this dish.

Ingredients
1/2 kg mutton
1/2 kg Basmati rice
3 onions sliced
3 large potates cut into large cubes
250 gms yoghurt whipped
3 tablespoon ginger garlic paste
5-6 whole Kashmiri red chillies
4-5 cardamoms
2 inch cinnamon sticks
6-7 cloves
6-7 black pepper
1 teaspoon chilli powder
Oil or ghee for frying
Salt to taste


 Method
Marinate the meat in yoghurt and keep aside. Then fry the onions till golden brown in a cooker or thick bottom pan. Add ginger-garlic paste, whole spices. Fry for a few minutes and then add the potato pieces. Add the marinated meat and let it cook till five whistles in a cooker or 1 hr in a vessel. Let it cool till the cooler lid can be opened. Add the rice and cook for another three whistles. In normal vessel, check meat after one hour, if yet to cook, add some water if required and cook furthre 20 to 30 mintes. Then add rice, and 3 cups hot water, check seasoning and bring to a boil. Cover, reduce flame and cook till rice is cooked and water is absorbed. Serve with raita.

You may wish to also check out the Traditional Yakhni Pulao here

Kesari Baath


Kesari Baath

It has taken me a lot of courage to make Kesari Baath due to the amount of ghee and sugar used (equal to quantity of rava), but trust me it was truly satisfying and didn’t feel weighed down after consuming this delicious dish!  It is a must try!!

My other rava or sooji halwa recipes have half the quantity of ghee/sugar, but this recipe turns out truly melt in your mouth.  This is usually served as prasad at temples and at pooja ceremonies.

Ingredients

  • 1 cup Rava (Sooji, Semolina, Farina)
  • 1 cup sugar
  • 1 cup ghee
  • 1 tbsp. oil
  • 2 tbsp. cashewnuts, broken
  • 2 tbsp. raisins
  • ½ tsp. Saffron (Kesar)
  • ½ tsp. cardamom powder (optional)

Method

  1. Heat 2 tbsp. ghee (from the one cup) in a kadai, fry the cashewnuts and raisins to golden brown. 
  2. Remove and set aside. 
  3. In the same ghee, roast the rava on low heat till aromatic, 10 to 15 minutes on low flame.  Remove. 
  4. Add three cups water to the kadai, 1 tbsp. oil and half the remaining ghee, and the sugar and bring to a boil. 
  5. Add the kesar and cook till sugar dissolves. 
  6. Reduce flame to low and add rava and stir making sure no lumps are formed. 
  7. Stir cook for 2 minutes. 
  8. Cover and cook till all the water is absorbed, mix well till rava is well cooked. 
  9. Add the remaining ghee and stir cooking till the ghee is incorporated and the rava begins leaving the sides of the kadai and ghee begins to separate.
  10. Add the cardamon powder and mix well.
  11. Add the nuts and mix.  
  12. Serve hot.

Lemon Masoor Dal


Lemon Masoor Dal

This light satisfying meal will certainly be relished after the festive season after spending days feasting on sorpatel, vindaloo, roasts and heavy festive food. Dal rice is invariably our go to meal when we just need to slow down on our cooking to give our digestive system a bit of rest. Having said that, dal rice is one meal that is welcome anytime.

This Lemon Masoor Dal is cooked without tomatoes and includes lemon to add a bit of tang. Make it thick to eat with rotis or pooris or a bit runny to pour over your rice and enjoy!

Ingredients

  • 1.5 cups masoor dal
  • 1 medium onion
  • 1” pc. Ginger shredded
  • 1 tsp. red chilli powder
  • 2” pc cinnamon
  • 1 lemon
  • ¼ cup coriander leaves, chopped
  • Tempering
  • 2 tbsp. oil or ghee
  • 1 medium onion chopped
  • 2 to 3 cloves garlic chopped
  • 2 green chillies
  • 2 to 3 bay leaves
  1. Clean and rinse the dal, add 4 cups water, alongwith the onion, ginger, cinnamon sticks and bring to a boil. 
  2. Reduce flame and cook 10 minutes.  Add the red chilli powder, juice of the lemon (discard the seeds) and add the peels to the dal. 
  3. Bring to a boil and cook 30 to 40 minutes, stirring occasionally till soft. 
  4. Heat oil in a pan, add the chopped onion, garlic, green chilli and bay leaves and fry till onions are brown. 
  5. Add to the dal. 
  6. Remove the bay leaves and the lemon skins and garnish with chopped coriander leaves. 
  7. Serve hot.

Baatk Cake


Baatk Cake Baath Baatica with lattice pattern

2 cups Fresh coconut

½ cup water

1 cup rava (semolina)

1 cup icing or castor sugar

3 tbsp. flour (maida)

1 tbs. corn flour

2 eggs

2 tsp. baking powder

3 tbs. ghee

1 tsp. salt

1/2 tsp. nutmeg powder or cardmom powder or 1 tsp. vanilla essence

Grind the coconut with water to a paste.  Beat the eggs and add to the coconut paste, mix.  Add the maida, rava, corn flour, baking powder, salt and mix well.  Cream the ghee with the sugar and add to the coconut rava mixture. Blend well and cover and set aside for 6 to 7 hours or overnight. When ready to bake add the flavoring/essence and mix. 

To prepare the pastry for lattice pattern

2 cups flour (maida)

150 gms. Butter

¼ tsp. salt

¼ cup icing sugar (optional)

2 eggs

Mix the flour , salt and icing sugar and butter and rub well with fingers to resemble bread crumbs.  Mix in the egg and knead the dough to bring together, not necessary to knead smooth.  Keep in refrigerator for half hour.  Remove and divide into two.  Roll one ball into a round disc to fit the baking tin.  Grease the tin and dust with flour.  Place the pastry carefully into the tin and press down and smooth any holes, etc. Pour the cake batter into the tin and smooth over. 

Now take the other dough ball and dust with flour and roll into a disc.  Using a serrated cutter or a pizza cutter or a knife, cut the disc into strips and place in a plate dusted with flour.  Refrigrate if necessary. When ready to bake the cake, make the lattice pattern on the top of the baatk.  Place the strips vertically across leaving a gap in between.  The fold over alternate strips and place one horizontal strip.  Fold over the other alternate strips and place the second horizonal strip, thus covering the cake.  Trim the edges and press lightly.  Bake in a preheated over at 160 deg C for about one hour, or till the top turns light brown.  To test, pierce a skewer and it should be clean.

Christmas Doughnuts


Christmas doughnuts

Click here for Christmas sweets Index

Doughnuts – Makes 30 t0 35 (depending on the thickness)

Ingredients

  • 2 cups flour (maida)
  • ¼ tsp. soda bicarb
  • ¼ tsp. baking powder
  • ¼ tsp. cream of tartar
  • ¼ tsp. nutmeg powder
  • ¼ tsp, cinnamon powder
  • 1 tbsp. butter
  • ½ cup sugar
  • 1 egg
  • ¼ to ½ cup curds (as required for kneading)
  • Ghee or Oil for frying
  • Method

Method

  1. Take a large plate and add the flour and all the dry ingredients and mix well. 
  2. Rub the butter well into the flour. 
  3. Then add the beaten egg and yogurt little at a time as much as required for kneading to a soft dough. 
  4. The dough should be soft but not wet. 
  5. Divide the dough into 4 to 5 portions.  Dust each with flour and roll out on a board. 
  6. Cut with a doughnut cutter and fry in hot oil for about five minutes till golden brown. 
  7. Remove and drain on kitchen paper. 
  8. If you wish you may dust with powdered sugar whilst slightly warm, or glaze with white or milk chocolate frosting.

Mixed Vegetable Pulao


Mixed Vegetable Pulao

Using frozen mixed vegetables

Ingredients

  • 2 cups basmati rice
  • 1 cup frozen mixed vegetables
  • 1 medium onion, sliced
  • 2 stock cubes (chicken or vegetable)
  • 2to 3 sticks cinnamon
  • 5 cardamoms
  • 8 cloves
  • 2 tbsp. ghee
  • 4 cups hot water
  • ½ tsp. turmeric powder
  • ½ tsp. salt or to taste

Method

  1. Wash rice and soak in water for atleast 15 mns. 
  2. Heat a pot, add ghee and fry the onion, on medium flame. 
  3. Add the whole cinnamom, cardamom & cloves and saute till onion turns light brown. 
  4. Add the stock cubes and stir until it dissolves, add the frozen vegetable and saute for 2 minutes. 
  5. Add the drained rice and gently mix till the rice grains are coated with ghee and fluff up a bit. 
  6. Add the hot water, turmeric powder, optional if you want to leave the pulao white.
  7. Add salt to taste, it will already have some salt due to the stock cubes. Stir, bring to a boil. 
  8. Cover and reduce flame and cook. 
  9. Stir once in between to mix.
  10. Cook till water is completely absorbed. 
  11. Serve hot with raita, yogurt, pickle, dahi curry or at any festive meal.

Daoud Basha


Daoud Basha

Daoud Bash – Lebanese Meatballs in Tomato Pomegranate Molasses Sauce

Ingredients

  • For Meatballs:
  • 1 Kg. minced meat (Beef or Lamb)
  • 2 large onions, chopped
  • 6 garlic cloves, minced
  • 4 green chillies, chopped
  • ½ cup parsley (or coriander) leaves, chopped
  • 1 tbsp. all spice powder) or 1 tbsp. garam masala powder
  • 1 tbsp. cinnamon powder) instead of all spice and cinnamon
  • 1 tsp. pepper powder
  • Salt to taste
  • Olive oil to sear the meatballs
  • Potato Chunks:
  • 2 medium potatoes, cut into chunks
  • For the gravy sauce:
  • 2 medium onions, chopped
  • 6 garlic cloves, chopped
  • 1 tbsp. all spice powder) or 1 tbsp. garam masala powder
  • 1 tbsp. cinnamon powder) instead of all spice and cinnamon
  • ¼ cup tomato paste (or 2 large tomatoes, chopped & pureed and 1 ½ tbsp. tomato paste or increase the tomatoes to substitute the paste)
  • 1 tbsp. pomegranate molasses (substitute with vinegar or lemon juice)
  • Fried potato chunks
  • ½ capsicum each (any colours), cubed
  • Salt & Pepper to taste
  • Parsley or coriander leaves to garnish

Method

  1. Mix all the meatball ingredients and make lemon sized balls. 
  2. Heat olive oil in a pan and brown the meatballs turning carefully. Remove and keep aside. 
  3. Add the potatoes to the same oil and brown. Remove and keep aside.
  4. Take a wide dish, heat it and add 1 tbsp. olive oil. 
  5. Fry the chopped onion and garlic for a 2 minutes, add the spice powders and salt and saute. 
  6. Stir in the tomato puree or paste and cook till moisture evaporates. 
  7. Add the pomegranate molasses and mix well. 
  8. Place the meatballs in a single layer. 
  9. Pour enough hot water to cover the meatballs.
  10. Bring to a boil, lower flame and cook for 30 minutes, till meat is cooked and sauce thickens.  Stir occasionally. 
  11. Add the potatoes and capsicums and adjust seasoning. 
  12. Cover and cook further 10 minutes. 
  13. Garnish with parsley and serve hot with rice, bread or pasta.

Arabian Lamb Stew


Arabian Lamb Stew Recipe

Ingredients

  • 1 Kg. Lamb/Mutton
  • 1 Large onion, chopped
  • 4 Garlic cloves, chopped
  • ¼ cup tomato paste
  • 1 large potato, cubed
  • 2 Zucchinis, sliced into thick slices
  • 2 Carrots, sliced into thick slices
  • Salt to taste
  • 5 whole cardamoms
  • 5 whole cloves
  • ½ tsp. cumin seeds
  • 2 tsp. Lebanese 7 spice mix (or garam masala)
  • 2 tbsp. Olive oil

Method

  1. Clean, cut and wash lamb. Drain and set aside. 
  2. Heat a pan and add the chopped onion, fry till light brown. 
  3. Add the lamb and cook on high till the water almost dries up and lamb changes color. 
  4. Add the whole spices and garlic and stir. 
  5. Add the tomato paste and water and let it boil, lower heat and cook for one hour. 
  6. Then add the potatoes, zucchini & carrots, and salt and cook further 15 to 20 minutes. 
  7. Add some hot to thin the gravy if required. 
  8. When meat and vegetables are tender, turn off heat. 
  9. Serve hot with rice or bread.

Mooli Rotis


Mooli Ki roti

These are not the usual Mooli Parathas but more like theplas, usually served at mealtimes but can be enjoyed for breakfast or as a teatime snack with a hot cup of tea or coffee.

Ingredients

  • 2 cups grated raddish
  • 4 cups wheat flour
  • 2 tsp. ginger-garlic paste
  • 2 tsp chilli powder
  • 1 tsp. ajwain
  • Salt to taste
  • 2 tbsp. oil
  • Ghee for smearing the rotis

Method

  1. Peel, clean and wash the mooli (raddish).
  2. Mix all the above and and knead to a soft dough. 
  3. Divide into equal portions (about 15 to 18) and roll into a circle as thin as possible dusting some flour to prevent it sticking.
  4. Cook the roti to a golden brown on a hot griddle (tava) on both sides applying some ghee on both sides. 
  5. Serve hot with lunch or dinner or for breakfast with yogurt, pickle.

Eggless Banana Pancakes


What do you do when you feel like pancakes and have run out of eggs…. You make eggless pancakes! What do you do when you have some overripe bananas in the kitchen and don’t wish to discard them you add them to the eggless pancake batter and make ‘Eggless Banana Pancakes’. True deliciousness!! The best eggless pancakes ever…..

Eggless Banana Pancakes

Ingredients

  • 1 Cup All Purpose flour or wheat flour
  • 2 ripe bananas
  • 1 tsp. sugar
  • ¼ tsp. cinnamon powder (optional)
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 cup milk
  • 1 tbs. oil
  • 1 tbs. water
  • 1 tsp. vanilla essence
  • 2 tbsp. butter, melted

Method

  1. Whisk dry ingredients in a bowl. 
  2. In a separate bowl add milk, oil, water, vanilla, mix and add to the dry ingredients and mix lightly, its okay for lumps to remain.
  3. Mash two ripe bananas and add to the batter and mix. 
  4. Melt the butter in a heated pan and add immediately to the batter and combine. 
  5. To the same pan, on heat, put  ¾ cup of the batter, spread into circle, cover and cook till the wet look disappears and bubbles appear on top. 
  6. Flip and cook on other side for a minute or two till brown. 
  7. Serve hot with honey, maple syrup, butter or just enjoy them plain.

Check out my other pancake recipes on the blog:-

  1. Pancakes

2. Ragi Banana pancakes,

3. whole wheat & Blueberry pancakes

Cooking with drumstick leaves


Enjoy healthy and nutritious drumstick leaves, popularly known as ‘Moringa leaves’ which are a powerhouse of nutrition. There are several ways to cook drumstick leaves some of which are herebelow. We used to have plenty of the drumstick trees around our houses and don’t think our mothers ever had to purchase drumsticks or the leaves for cooking.

As they are currently available in the market decided to make a few dishes and post recipes.

  1. Drumstick Leaves Adai
Drumstick Leaves Adai

2. Drumstick Leaves & Potato Bhaji

Drumstick Leaves & Potato Bhaji

3. Drumstick Leaves Tel Piyav

Drumstick Leaves Tel Piyav

Ponsa Muddo


These cakes are usually steamed in teak leaves, which impart a unique fragrance and reddish color to the cake. In the absence of teak leaves here, I have used banana leaves but would surely use teak leaves whenever I can get some and re-post the pictures. Canned jackfruit has been used in this recipe.

Ponsache Patoleo – Jackfruit cakes steamed in banana leaves (Pelakai da ghatti in Tulu)

Ponsa Muddo

  • Servings: 6-8
  • Difficulty: Average
  • Print

  • 2 cups Jackfruit, chopped
  • 2 cups  white rice (or rice rava)
  • ¼ cup coconut
  • Jaggery 1/4 cup, or as required (may be omitted if jackfruit is extra sweet)
  • Salt to taste.
  • 8 Teak leaves (or 5 to 6 banana leaves cut into  medium sized pieces)
  1. Wash and soak rice for 4 to 6 hours or overnight.
  2. Grind along with jackfruit, coconut and jaggery to a very thick paste using very little water. Add salt.
  3. If using rice rava, soak for 15 minutes. Grind the jackfruit, coconut, jaggery to a paste and mix  with the rava.
  4. Place 2 ladles (or more depending on the size of the leaf) and fold into  a packet and place in steamer, seam side down and steam for 30 minutes.  Cooking time would vary according to size and thickness of the jackfruit cake.
  5. Remove and cut into pieces, if cakes are large.
  6. Serve for breakfast or as tea-time snack.  Also goes well with curries on festival menus.

Mhullabiya


Mhallabiyyeh – Creamy Rice Pudding

Mhallabiya is a famous and very common dessert in Middle Eastern Cooking. It is very simple and easy to make and result is almost like the Indian ‘Phirni’. Several ways to make it, and is usually made with rice flour, rice paste, corn flour which makes the pudding smooth and thick. I have used rice rava for the grainy texture.

An Arabian dessert

Ingredients

  • 1 litre milk
  • 125 gms. sugar
  • 10 gm. Rice flour (or paste)
  • 1 tbs. orange blossom water or rose water
  • Nuts or fruit to serve

Method

  1. Take a pan and add the milk along with the sugar and rice and dilute it well. 
  2. Place on fire and cook till thick and creamy and the mixture coats the spoon. 
  3. Will thicken further upon cooling. 
  4. Add the orange blossom water and stir. 
  5. Transfer immediately to individual or a large serving bowl. 
  6. Garnish with nuts and cherries or top with fruit cocktail.
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