UMM-E-ALI

Its an egyptian dessert that contains phyllo dough or puff pastry, milk and nuts. Any type of nuts can be used. Even croissants can be used instead of puff pastry.

UMM-E-ALI is an arabic word which means Ali's mother. There are many stories behind this recipe. But who needs the story as far as the recipe is delicious and comforting

Ingredients:

Puff pastry

Milk(evaporated)

Pistachios

Almonds

Elaichi powder

sugar

Butter

Preparation:

1. preheat the oven to 400 degrees farenheit and place the puff pastry in a buttered baking sheet and bake it until it becomes golden brown on top

2. Remove the baked puff pastry and let it cool

3. Pour the evaporated milk in a container and add sugar and elaichi powder and bring it to a boil

4. Cut the puff pastries into small squares and arrange in a oven safe bowl which is buttered

5. Sprinkle the chopped nuts on top (Raisins are also used. But i dont like it)

6. Pour the milk on top and leave it until the milk is absorbed by the puff pastry. If it became too dry pour some more milk and let it absorb

7. Sprinkle the remaining nuts on top and bake it in the oven at 350 degree farenheit for 30-35 min or until the top becomes golden brown

8. Keep the remaining milk for pouring on top while serving

I made this recipe for the first time so i didnt give any measurements. I just made this with what i had. It came out delicious

I sending this recipe for the joy from fasting to feasting event hosted by kitchenflavours.blogspot.com

http://kitchenflavours.blogspot.com/2009/08/joy-from-fasting-to-feasting-season-ii.html

MEAT PUFFS

Ingredients:

Puff pastry sheet (store bought)

Minced chicken - 1/2 kg

Onion - 3(medium size)

potatoes - 2 (medium)

Carrot - 1/2 cup (finely chopped)

Ginger garlic paste - 2 tsp

Green chillies - finely chopped

Garam masala - 1/4 tsp

Turmeric powder

Salt

Coriander leaves

Preparation:

1. Boil the potatoes and mash it

2. Heat oil in a pan and add chopped green chillies and fry it

3. Add the ginger garlic paste and saute it in a low flame until the raw smell goes away

4. Add the minced chicken and saute it. Add turmeric powder and salt and add the chopped carrots

5. Add the finely chopped onions to the chicken and add garam masala and saute it

(Do not saute the onions too long. Just until the raw smell goes away)

6. Switch off the flame and add the mashed potatoes and mix well and let the mixture cool and add the coriander leaves

7. Fill the patry sheet with the filling and close it and seal it

8. After filling the pastry sheet keep it in refrigerator for a while to make it hard. so that after baking the puffs will be flaky

9. Bake the puffs in a 400 degree oven for 10-15 min or until it becomes golden brown

I am sending this recipe for "JOY FROM FASTING TO FEASTING" event from www.kitchenflavours.blogspot.com

http://kitchenflavours.blogspot.com/2009/08/joy-from-fasting-to-feasting-season-ii.html

HALEEM USING WHEAT RAVA

Ingredients:

Wheat rava - 1 1/2 cup

Moong dal, channa dal. toor dal, masoor dal - 1 cup(all dals mixed together)

Urad dal - 2 tbsp

Chicken - 1/2 kg(mostly flesh)

onion - 1

Ginger garlic paste - 2 tbsp

Tomato - 1

Yoghurt - 4 tbsp

red chilli powder - to taste

Garam masala - 1/2 tsp

Salt

For garnishin:

Cut 2 or 3 onions very finely and fry it in the oil until it becomes crispy and golden brown. dry it in a plate

Cut some coeiander leaves finely

Cut some lemons

Preparation:

1. soak all the daals in water for atleast 2 hrs

2. Wash the rava and cook it along with all the dals with 4 to 5 cups of water until all the dals are cooked and there is no whole dals and the rava is cooked

3. In a pan add some oil and add onion, ginger garlic paste and tomato and saute well

4. Add red chilli powder, garam masala and salt and cook well

5. Add yoghurt and turmeric powder and add the chicken

6. Add some water and cook the chicken until the chicken is very well cooked and it becomes flaky

6. Mash the chicken with a spoon until there is no whole pieces left

7. Add the chicken mixture to the cooked dal and rava and add enough salt

8. Pour some ghee around 4 tbsp on top and mix it well

While serving add some fried onions and coriander leaves on top and sprinkle some lemon juice

I am sending the post for "joy from fasting to feasting "event by kitchenflavour.blogspot.com

http://kitchenflavours.blogspot.com/2009/08/joy-from-fasting-to-feasting-season-ii.html