New Delhi, Oct 28 (IANS) So much about Diwali is about food. Its about eating, feasting and celebrating with delicious, home-cooked food. But producing exciting new, exotic recipes during this festive time can be challenging -- and so we decided to make life easier for you!
Add an Arabic twist to your usual Diwali with these quick and simple recipes flown in from Dubai by Alie El Bourji, at Asateer, Atlantis, The Palms.
Delectable yet effortless and bursting with flavour, these recipes are sure to leave your family and guests eating out of their hands.
1. Stuffed cabbage rolls with meat and rice
Ingredients:
1 kg cabbage leaves separated
For the stuffing:
400 g ground lamb
150 g Egyptian rice rinsed and dried
50 ml vegetable oil
7 g cinnamon
5 g white pepper
10 g 7 spices
10 g salt
For the sauce:
50 ml lemon juice
30 g garlic cloves
5 g dried mint
5 g salt
8 g garlic minced
Method of preparation:
Wash the head of cabbage and remove two layers of the outside leaves
Pit out the large stem from the bottom of the cabbage, will help the leaves get separated easier.
To separate the leaves, simmer the entire cabbage head in a large pot of boiling water for 5-10 minutes while carefully turning it over to ensure exposure to all its sides.
As you remove the leaves, keep deepening the cut at the core so that the other leaves also fall from the core as they soften.
Remove the stems of the boiled leaves and cut the leaves into squares
Mix the ground lamb, rice, 25 ml vegetable oil, cinnamon, pepper and salt and combine well.
Spoon a small amount of the stuffing in the middle of each square cabbage leaf in straight line. Roll the leaf twice or three times, and make sure to tuck in the ends so the stuffing does not spill out.
2. Um Ali ice cream
Ingredients:
1.134 ltr fresh milk
344 ml fresh cream
84 g milk powder
274 g dextrose
100 g granulated sugar
12 g stabilizer
52 g trimoline
250 g assorted Baklawa
50 g pistachio
50 g raisin chopped
25 ml rose water
Method of preparation:
Hand blends the milk, cream, milk powder and dextrose until smooth.
Put into a pan and bring to40C. Whisk in the sugars and stabilizer.
Bring up to 85C, then take off the heat and cool as quickly as you can.
Put into the fridge for 6-12 hours.
Put into an ice cream machine according to instructions.
Add very finally chopped baklava, raisin, pistachio, and fold into ice cream mix by
spatula, and put in container, store in the freezer.
3. Sticky dates pudding
Ingredients:
For the pudding:
280 ml water
260 g dates paste/dates chopped
12 g baking soda
260 g sugar
88 g unsalted butter
240 g cake flour
176 g eggs
For the sauce:
250 g granulated sugar
75 g unsalted butter
300 g cream
Method of preparation for pudding:
Mix water, dates, baking soda, and sugar; bring to boil and mix well.
Add the butter and flour; mix well until they are merged and lastly, add the eggs.
Prepare the aluminium cup and spray with cooking spray; arrange aluminium on the baking tray and pour the mixtures till about half of the cup is full.
Bake in an oven of 175 C for about 9 minutes.
Remove from the oven and chill.
Method of preparation for sauce:
Bring sugar and cook it until it becomes caramel or golden brown, add butter, stir until merged.
Add cream and stir slowly; bring to boil until the entire mixture unifies.
Serve:
Take the date sponge and cut into wedges or crumble it in a bowl, and pour hot sauce over the top.
Put on the serving bowl and reheat, or put in the microwave for about 20 seconds before serving scooping vanilla ice cream on the top.
--IANS
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