Santra/Orange Garlic Ghee Roast Pulao

Winter is here and Santra/Orange is in season. Winter is an ideal time when you can enjoy most citrus fruits. Because it comes in abundance. I love fruits and Santra is one of them. So, I thought of making some recipes out of it and I tried this yummylicious Santra/Orange Garlic Ghee Roast Pulao. This dish is best to be eaten with roasted meat, chicken, fish and vegetables. The main ingredients of this recipe are Santra/Orange zest and juice, Ghee, Garlic, Rice, Raisin and Salt. Do try this easy one pot recipe, you will feel a delicious orange aroma in every bite.

Santra/Oranges are low in calories and it is a good source of fiber, nutrients and vitamin C and most of the fiber is present in the Orange pulp and fiber also helps to reduce cholesterol. Due to rich vitamin C present in Orange, it may help you lose weight, burn belly fat, boost skin health, improve digestion system and boost immunity system. It may also reduce the risk of heart disease and the chances of formation of kidney stones. Vitamin C content present in Orange, it is very beneficial when it comes to the common cold, hence we should always eat Oranges during winters to prevent common cold. 

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Serves: 4
Course: Lunch and Dinner
Cuisine: Indian
Author: Ayesha Md

Ingredients: 

500 gm basmati brown rice

salt as per taste

6-8 garlic cloves (chopped)

2 bay leaves

2-3 small cinnamon sticks

4 cloves

4 green cardamoms

6-8 black peppercorns

50 ml Nova Shudh Ghee

2-4 green chillies whole (remove the stems)

2-4 tbsp rose water 

3 santra/orange zest and juice

400 ml water

50 gm raisins

Methods Of Cooking:

1) Wash and soak brown rice for 2 hrs. 

2) Take an empty vessel, heat Nova Shudh Ghee and then add chopped garlic, bay leaves, cinnamon sticks, green cardamoms, cloves, black peppercorns, cook till they crackle and aromatic. 

3) Add soaked rice, salt, whole green chillies and water, then bring it to a boil, lower the flame and cook further for 15-20 minutes or till rice is cooked about 80-90%. 

4) Now, add Santra/Orange zest and juice, raisins and rose water, mix them well, then cook for another 5 minutes. If there is excess moisture or water, simmer for 4-6 minutes on very low flame.

5) Yours delicious Santra/Orange Garlic Ghee Roast Pulao is ready. Serve hot with some roasted meat, chicken, fish or vegetable. As shown in the picture.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....    

Turri (Dry Fruit Drink) Energy Drink For Winter

Turri (Dry Fruit Drink) or homemade special energy drink for winter. As we all know, winter is started all over the world and we are in search of some healthy and hot drink to keep us warm throughout this winter. So, let's start this winter with some very traditional and delicious immunity boosting energy drink called Turri (Dry Fruit Drink). The main ingredients of Turri (Dry Fruit Drink) are Almond, Pistachio, Cashew nuts, Makhana or Fox nuts, Poppy seeds, Dates, Walnut, Dry coconut or Coconut powder, Sugar and Ghee. 

Dry Fruits and Nuts are very essential and provides a number of health benefits. They are highly nutritious and rich in proteins, vitamins, dietary fibers, essential oils, calcium and minerals, etc. Several studies have shown that Dry Fruits can help your body in many ways. It can help you fight against various illnesses and infections. It also helps to increase your immunity. Dry Fruits can control cholesterol levels and normalize blood pressure and keep your skin glowing and wrinkle free. Dry Fruits also help in weight loss and maintain a healthy bones and strengthens them. So, let's start this healthy and delicious recipe step by step.

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Indian 
Course: Side dish
Serves: 4 
Author: Ayesha Md

Ingredients: 

Almonds 10 

Pistachios 15

Coconut powder 2 tbsp

Makhana or Fox nuts 1 cup

Cashew nuts 10 

Walnuts 5 

Poppy Seeds 2 tbsp

Deseeded Dates 10 

Nova Shudh Ghee 2 tbsp

Sugar 1/2 cup

2 Green Cardamoms

2 Cloves

Water as required

Cooking Methods:

1) First of all, soak almonds and pistachios in hot water for 15-20 minutes. As shown in the picture.

2) Now, peel off the almonds and pistachios and set aside.

3) Take a blender, add almonds, pistachios, cashew nuts, makhana or fox nuts, dry coconut powder walnuts and deseeded  dates and poppy seeds. 

4) Blend them to make a fine paste. Add water if required. As shown in the picture.

5) Take a heavy bottom saucepan, heat Nova Shudh Ghee and then add green cardamoms and cloves, let it splutter.   

6) Now, add the blended paste into it and cook it for 5 minutes. Add sugar and cook for another 5-10 minutes. Add water if required. Pour it into a serving bowl. 
  
7) Yours delicious Turri (Dry Fruit Drink) Energy Drink For Winter is ready. Serve hot or warm. As shown in the picture. 

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....    

Restaurant Style Nawabi Paneer (Cottage Cheese) Korma

Nawabi Paneer (Cottage Cheese) Korma is one of the popular dish during the Mughal times. Nawabi Paneer Korma is a popular lip smacking Hyderabadi dish which is made of cottage cheese. This Restaurant Style Nawabi Paneer (Cottage Cheese) Korma is a perfect meal for Anniversary, family gathering and festivals. As we all know, festival season is almost here. A much awaited festival of the year has arrived, today is Diwali. The festival of Diwali teaches us to fight against evil and follow the path of goodness. May this divine occasion illuminate your life with peace, happiness, and affluence. Wishing you all a very Happy Diwali!! Lakhsmi Jee ka Hath ho, Saraswati Jee ka Sath ho, Ganesh Jee ka Niwas ho, Aapke Jeevan mein khoob Prakash Ho! Diwali ki haardik shubhkaamnayein! Have a healthy and safe Deepavali!

Paneer (Cottage Cheese) is a good source of protein among various dairy products. Paneer (Cottage Cheese) helps to improve digestion system, maintains sugar level and helps to lose weight. Indians love Paneer (Cottage Cheese) and Paneer is called the king of all vegetables. Paneer (Cottage Cheese) has become an integral part of Indian cuisine and is used in preparing a variety of dishes like Paneer Tikka Masala, Paneer Butter Masala, Chilli Paneer, Matar Paneer, Kadai Paneer, Shahi Paneer, Paneer Biryani, Paneer Kathi Roll, Paneer Bhurji and Paneer Sandwich etc. 

Restaurant Style Nawabi Paneer (Cottage Cheese) Korma is one of the healthiest and less spicy dish. The main ingredients are paneer, onion, ginger, garlic, cashew nuts, almonds, poppy seeds, yogurt, black pepper powder, kasuri methi and butter. If you love Paneer (Cottage Cheese) then try this recipe once. And I'm sure you and your family would love to eat. 

Prep Time: 30 mins
Cook Time: 1 hour
Cuisine: Hyderabadi 
Course: Lunch and dinner
Serves: 3-4
Author: Ayesha Md

Ingredients:

200 grams Paneer (Cottage Cheese) cut into cubes
200 ml yogurt
salt as per taste
15 cashew nuts
12 almonds
2 tsp poppy seeds (optional)
2-4 tbsp oil
2 tbsp kasuri methi
water if required
4 medium size onion, roughly chopped
4-6 garlic cloves
2 inch ginger
2-4 green chilli (slit)
1 bay leaves
2 cinnamon sticks
4 green cardamoms
1 tsp black pepper powder
1 tbsp butter
1 tbsp kewra water

Methods of Cooking:

1) Take a Khadai or pot vessel, add onion, ginger, garlic, 2 green cardamoms, cashew nut, almond and poppy seeds.

2) Add 1 cup of water and bring it to a boil and cook for 15 minutes, till it becomes soft. Turn off the flame and drain the excess water in a bowl and reserve this water for further use and let it cool down completely. As shown in the picture. 

3) In the meanwhile, cut the Paneer into cubes. As shown in the picture.

4) Now take a grinder/mixer and add the cooked onion, ginger, garlic, 2 green cardamoms, cashew nut, almond and poppy seeds and blend it to smooth paste adding the reserved water if required. Set aside. As shown in the picture.

5) Take a large khadai/pot vessel, heat oil along with 1 tbsp of butter, add bay leaves, cinnamon sticks and 2 green cardamoms saute for 30 seconds until the spices turn aromatic, then add this paste into the oil and cook for 10-15 minutes or until the oil separates from the gravy. 

6) Now add beaten yogurt to the gravy and cook for 5-10 minutes or until the oil separates from the gravy. 

7) Add salt, black pepper powder and green chillies mix well, then add Paneer (Cottage Cheese) cubes, kasuri methi, kewra water and mix them well. As shown the picture. 

8) Check the consistency of water, if required, add some water and cover the lid and cook for about 5 minutes. As shown in the picture.

9) Yours yummy and delicious Restaurant Style Nawabi Paneer (Cottage Cheese) Korma is ready to be served. Eat with your favorite Naan, Romali Roti, Chapati or Rice. As shown in the picture.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....

Tasty Tales Amritsari Mutton Curry 20 Mins Recipe

What is Mutton Curry? Mutton Curry is an Indian Curry dish that is prepared from Goat Meat or Lamb Meat. Mutton Curry is generally served with Chapati, Naan, Paratha or Rice. But here, I made it special Homemade Tawa Naan Without Yeast for this delicious Tasty Tales Amritsari Mutton Curry. Common ingredients used to prepare Mutton Curry include Goat Meat or Lamb Meat, Salt, Chilli,Turmeric powder, Dahi (yogurt), Tomato, Mustard oil, Ginger Garlic paste, Onion, Assortment of spices and Coriander leaves. 

So, first of all, let me tell you, "What is Tasty Tales?" Tasty Tales is a marriage of two apparent opposites: the convenience of packaged food, with the authenticity and taste of home-made cooking. Even today, most people believe that packaged food is chock-full of added flavouring, colouring, and preservatives. Tasty Tales isn't. It has no preservatives, it's made of 100% natural curry paste. The best about this product is, it's ready in no time. All you need is only 750 grams of Goat Meat or Lamb Meat. Just follow the cooking instructions and it's as easy as Let, Set, Go or 1,2,3....Yours delicious Tasty Tales Amritsari Mutton Curry 20 Minutes Recipe is ready. Serve hot or warm with your favorite Naan, Chapati or Rice. For more detail kindly click on the link https://www.tasty-tales.com/

Being a part of the First Ever Reviewer Panel @gotochefofficial. Few days back, @gotochefofficial sent me this product called Tasty Tales Amritsari Muton Curry Paste through @yourtastytales brand, for reviewing. I'm an official reviewer @gotochefofficial, you can also find my reviews by clicking on the given link https://www.justgotochef.com/ 

GotoChef - Tells you everything about food products! Simply download the app, it is free and easy to use. You can find more than 20,000 products from all your favorite brands such as Cadbury, Catch, Tops, Amul, Nestle, Maggi, Veeba, Britannia, Parle, WeiKFiELD, Mother Dairy, Everest and many more. And now it's so simple and easy, just scan the barcode of any food product and know about its ingredients, nutritional value, shelf life, user reviews and ratings. And you can also read reviews of thousands of packaged food products from the largest community of passionate cooks, home chefs and foodies, to make a smart buying decision. So, what are you waiting for, go ahead and click on the link https://www.justgotochef.com/ 

GoToChef-  #Ingredients #Nutrition #Reviews #Recipes #Price.  Aaj se #dekhkekhao.

Prep Time: 5 mins

Cook Time: 15 mins
Total Time: 20 mins
Serves: 4
Course: Lunch and Dinner
Cuisine: Indian
Author: Ayesha Md

Ingredients:

Tasty Tales Amritsari Mutton Curry Paste 1 packet
750 grams of Mutton (cut into desired pieces)
1 3/4th or 2 cups of water

Cooking Instructions: 

1) Wash and clean 750 grams of mutton pieces and set aside. As shown in the picture. 

2) Empty content of the Curry Paste into a pressure cooker. And saute for 30 seconds on a low flame.

3) Now, add 750 grams of washed and cleaned mutton pieces and mix well. 

4) Add 1 3/4th or 2 cups of water and pressure cook on medium flame for 8-10 whistles.

5) Once the pressure is released, cook without the lid on medium flame for 5 more minutes. Keep stirring. As shown in the picture.

6) Garnish with fresh coriander leaves before serving. As shown in the picture. 

Some source may be taken from: 
1) https://www.tasty-tales.com/
2) https://www.justgotochef.com/

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....

Tasty Tales Goan Chicken Cafreal 20 Mins Recipe

The Goan Chicken Cafreal is originated from the Portuguese colonies in the African continent. The Goan Chicken Cafreal is a spicy chicken preparation consumed widely in the Indian state of Goa. The main ingredients of Goan Chicken Cafreal are fresh coriander leaves, green chillies, garlic, ginger, onion, mace, pepper, chilli, clove powder, chicken, lime juice or vinegar. The Goan Chicken Cafreal is always made from chicken legs, but here I made it from whole chickens.

So, first of all, let me tell you, "What is Tasty Tales?" Tasty Tales is a marriage of two apparent opposites: the convenience of packaged food, with the authenticity and taste of home-made cooking. Even today, most people believe that packaged food is chock-full of added flavouring, colouring, and preservatives. Tasty Tales isn't. It has no preservatives, it's made of 100% natural curry paste. The best about this product is, it's ready in no time. All you need is only 500 grams of chicken. Just follow the cooking instructions and it's as easy as Let, Set, Go or 1,2,3....Yours delicious Tasty Tales Goan Chicken Cafreal 20 Minutes Recipe is ready. Serve hot or warm with your favorite Naan, Chapati or Rice. For more detail kindly click on the link https://www.tasty-tales.com/

Being a part of the First Ever Reviewer Panel @gotochefofficial. Few days back, @gotochefofficial sent me this product called Tasty Tales Goan Chicken Cafreal Curry Paste through @yourtastytales brand, for reviewing. I'm an official reviewer @gotochefofficial, you can also find my reviews by clicking on the given link https://www.justgotochef.com/ 

GotoChef - Tells you everything about food products! Simply download the app, it is free and easy to use. You can find more than 20,000 products from all your favorite brands such as Cadbury, Catch, Tops, Amul, Nestle, Maggi, Veeba, Britannia, Parle, WeiKFiELD, Mother Dairy, Everest and many more. And now it's so simple and easy, just scan the barcode of any food product and know about its ingredients, nutritional value, shelf life, user reviews and ratings. And you can also read reviews of thousands of packaged food products from the largest community of passionate cooks, home chefs and foodies, to make a smart buying decision. So, what are you waiting for, go ahead and click on the link https://www.justgotochef.com/ 

GoToChef-  #Ingredients #Nutrition #Reviews #Recipes #Price.  Aaj se #dekhkekhao.

Prep Time: 5 mins

Cook Time: 15 mins
Total Time: 20 mins
Serves: 4
Course: Lunch and Dinner
Cuisine: Goan
Author: Ayesha Md

Ingredients:

500 grams of Chicken (cut into desired shape)
1 packet of Tasty Tales Goan Chicken Cafreal Curry paste 
1/2 cup of water

Cooking Instructions: 

1) Wash and clean 500 grams of chicken pieces and set aside. As shown in the picture. 

2) Now, mix 500 grams of washed and cleaned chicken with a pinch of salt and turmeric powder. As shown in the picture. 

3) Take a pan, empty contents of the curry paste pack in a pan. Add 1/2 cup of water and cook it for 2 minutes.

4) Add the chicken, mix well, close the lid and cook for about 15 minutes on medium flame until the chicken becomes soft. Stir occasionally. As shown in the picture.

5) Yours delicious Tasty Tales Goan Chicken Cafreal is ready. Serve hot or warm with your favorite Naan, Chapati or Rice. As shown in the picture.

Some source may be taken from: 

1) https://en.wikipedia.org/wiki/Cafreal
2) https://www.tasty-tales.com/
3) https://www.justgotochef.com/

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....

Bezelye Ya da Bastı / Turkish Pea or Vegetable Stew

"Bezelye" meaning Pea and "Bastı" meaning Vegetable stew. Bezelye Ya da Bastı / Turkish Pea or Vegetable Stew is the Turkish dish. Sometime, Bezelye Ya da Bastı / Turkish Pea or Vegetable Stew is made with Lamb, Chicken or Beef. But in this recipe, I have made this with Vegetables only, so that vegetarian can also enjoy this recipe. And if you wish to add Lamb, Chicken or Beef to this recipe, add it at the beginning while frying the onions. The great thing about this recipe is that it is free from spices. The Bezelye Ya da Bastı / Turkish Pea or Vegetable Stew is often made with a tomato puree/sauce. The main ingredients of this recipe are, tomato sauce/puree or chopped tomatoes meat (lamb, chicken and beef), onion, black pepper powder, garden peas and some veggies (carrot, potato, beans and okra). The Bezelye Ya da Bastı / Turkish Pea or Vegetable Stew can be eaten as a lunch or dinner. The Bezelye Ya da Bastı / Turkish Pea or Vegetable Stew is best to be eaten with plain rice or pita bread. So, what are you waiting for, go ahead and try this yummy and delicious recipe of Bezelye Ya da Bastı / Turkish Pea or Vegetable Stew. I love this Turkish dish, and I assure you, that you , your family and your children would love to eat. 

Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Serves: 4
Course: Lunch and Dinner
Cuisine: Turkish 
Author: Ayesha Md 

Ingredients:

2-3 tbsp olive oil
1 big red onion, chopped
1 medium size tomato, chopped
2 carrots, peeled and chopped
1 cup french green beans, chopped
2 medium potatoes, peeled and chopped
150 gm okra, cut off the stems
400 gm fresh green peas
Salt to taste
200 gm tomato puree
1/2 tsp black pepper powder
1 liter water
1 tbsp vegetable stock cube (optional)

Methods of cooking:

1) Take an empty large pressure cooker, over a medium heat, add the olive oil and add the onion then fry them for a few minutes without letting them brown.

2) Now add the tomato puree and saute for 2-3 minutes, add salt, black pepper powder and chopped tomatoes, mix them well.

3) Then, add the chopped potatoes, carrots, french green beans and peas, mix them well. Add the vegetable stock and add the required amount of water. Give it a good stir to mix everything together. 

4) Bring it to a boil and cover the lid of the pressure cooker, and simmer for about 8-10 minutes or until all the vegetables tendered to almost 70-80%. 

5) Open the lid of the pressure cooker, add the okra, mix well and cover the lid and cook for another 5 minutes. Now, remove the lid of the pressure cooker. Give it one last stir and adjust the water consistency. 

6) Yours Bezelye Ya da Bastı / Turkish Pea or Vegetable Stew is ready to serve. Serve hot with Turkish rice or pita bread.

Notes:

1) While making Bezelye Ya da Bastı / Turkish Pea or Vegetable Stew you could add meat (Chicken, Lamb and Beef).

2) In this recipe, I added french green beans and okra, if you don't like you can skip these vegetables. And add your favorite veggies. 

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....

Khubz Arabi (الخبز العربي)/Pita Bread....Without Oven

Khubz Arabi (الخبز العربي)/Pita Bread is common in the Middle East and its neighboring areas. Khubz, also known as Lebanese bread, or Syrian bread. In Egyptian Arabic, it is called ʿaish (عيش) or ʿaish baladi (عيش بلدي).'Aish means life in Arabic, highlighting the importance of pita bread in Egyptian culture. It is one of the staple food items in the Lebanese cuisine. Khubz Arabi (الخبز العربي)/Pita Bread bake at high temperature (450–475 °F) (232–246 °C), which turns the water in the dough into steam, thus causing the pita to puff up and form a pocket. When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened to form a pocket. However, pita is sometimes baked without pockets and is called "pocket-less pita". Once the Khubz Arabi (الخبز العربي)/Pita Bread is baked and cooled, it flattens out but maintains the internal pockets. Khubz Arabi (الخبز العربي)/Pita Bread is perfect for stuffing. Khubz Arabi (الخبز العربي)/Pita Bread can cut it in half and each half has its own pocket, which can be used for stuffing, common fillings include falafel, lamb or chicken Shawarma, kebab, omelettes such as shakshouka (eggs and tomatoes), hummus, and other mezes. Some source may be taken from https://en.wikipedia.org/wiki/Khubz. The main ingredients of Khubz Arabi (الخبز العربي)/Pita Bread are All purpose flour, yeast, sugar, salt and water. However, Khubz Arabi (الخبز العربي)/Pita Bread are baked in the oven, but in this recipe, I'm going to show you how to cook this delicious Khubz Arabi (الخبز العربي)/Pita Bread without  an oven. So, what are you waiting for go ahead and try this recipe.

Prep Time: 30 mins
Cook Time: 1 hr
Cuisine: Middle East
Serves:  3-4
Course: Lunch or Dinner
Author: Ayesha Md

Ingredients:

4 cups of all purpose flour
1/2 tbsp salt (as per taste)
2 tsp of active dry yeast powder
2 cups of lukewarm water
1 tsp baking powder, double action
2 tsp of sugar
2 tbsp of olive oil + 1 tbsp for greasing

Methods of cooking:

1) Take an empty bowl, then add flour, salt, baking powder and olive oil.

2) Take an another bowl, dissolve sugar and yeast in lukewarm water. Let it settle for 10 minutes.

3) Now mix this mixture and knead it for 5-10 minutes or till it becomes a soft dough. Cover it with cling drape and let it rise 6-8 hours. As shown in the picture.

4) Now your dough has risen, knead for a few minutes. Divide it into 7-8 medium size balls. As shown in the picture. 

5) With the help of rolling pin, flatten each ball like a Chapati to a get round shape. 

6) Heat a non-stick pan on medium flame, now place the Khubz Arabi (الخبز العربي)/Pita Bread on the pan and wait for a few minutes or until it starts bubbling on top, then flip over. Again, wait for another few seconds. As shown in the picture. Now, press it using a spoon or spatula so that it puffs up. Turn it and press it and take it out. 

7) Alternatively, Khubz Arabi (الخبز العربي)/Pita Bread could also cook like an Indian Chapati, place the Khubz Arabi (الخبز العربي)/Pita Bread on the preheated pan and wait for a few minutes or until it starts bubbling on top, then flip over. Again, wait for another few seconds. As shown in the picture. Then place them on the fire and cook on both the sides. You see how it puffs up. As shown in the picture.

8) Repeat this process for the rest of the dough.

9) Yours delicious Khubz Arabi (الخبز العربي)/Pita Bread is ready. Serve it hot with Hummus, Chicken roast and any types of gravy. As shown in the picture. 

10) Khubz Arabi (الخبز العربي)/Pita Bread is perfect for stuffing. Khubz Arabi (الخبز العربي)/Pita Bread can cut it in half and each half has its own pocket, which can be used for stuffing with Falafel, Kabab or Chicken/Meat along with some onion rings, tomato slices, cucumber slices and sauce.

Notes:

1) Water should not be too hot or too cool, the water has to be lukewarm. 

2) For the activation and proofing always use lukewarm water.

3) In this recipe, I use active dry yeast powder. For the activation and proofing mix with lukewarm water along with some sugar, let it settle for 10 minutes. Discard it, if activation fails at this stage. 

4) Khubz Arabi (الخبز العربي)/Pita Bread, can be baked in an oven or tawa.

5) Instead of using all purpose flour you can also use wheat flour. 

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....

Egyptian Falafel فلافل / Taamiyya طعمية‎

Falafel is also known as Taamiyya. Falafel/Taamiyya is originated in Egypt. The word Falafel/Taamiyya can refer to the fritters themselves or to sandwiches filled with them. Falafel/Taamiyya is a well known Middle Eastern dish and these fritters are now found around the world as a form of street food or fast food and as part of vegetarian cuisine. Falafel/Taamiyya is a deep-fried ball, that are crispy on the outside and soft inside. The main ingredients of Falafel/Taamiyya are Chickpeas/Fava beans or a mixture of both, onion, garlic, a bunch of cilantro/parsley leaves, all purpose flour, baking powder and some spices that's blended together and then fried or baked. Falafel/Taamiyya balls may also be eaten as a snack or as part of an appetizers known as a Meze. During Ramadan, Falafel/Taamiyya balls are sometimes eaten as part of the Iftar. 

Falafel/Taamiyya when made with chickpeas, contain no cholesterol and is high in protein, complex carbohydrates, soluble fiber, which has been shown to be effective in lowering blood cholesterol, calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, vitamin C, vitamin B and folate. Falafel/Taamiyya can be baked to reduce the amount of fat absorbed during the frying process.

I was born and raised in Makkah, Saudi Arabia. I've had them in restaurant and on street corners. I've had them stuffed in pita bread or french bread along with salad, french fries, fried eggplant, boiled eggs and hot sauce or a tahini sauce. For me, Falafel/Taamiyya is not only fritter, I love Falafel/Taamiyya, I miss the flavor of Falafel/Taamiyya almost everyday in my life. That's the reason, which in turn led me to make this delicious recipe. So, what are you waiting for, go ahead and try this yummy and delicious recipe of Falafel/Taamiyya. I assure you, that you, your family and your children would love to eat. 

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hr

Serves: 2-3

Course: Snack 

Cuisine: Egyptian

Author: Ayesha Md

Ingredients:

200 gm chickpeas

2 tbsp all purpose flour

1/2 tsp baking powder

salt as per taste

2-3 green chilies remove the stem

6-8 garlic cloves, roughly chopped

1 medium size onion, roughly slice

a bunch of cilantro/parsley leaves

2 tbsp coriander seeds

2 tbsp fennel seeds

2-4 tbsp sesame seeds for coating

oil for frying

Methods of cooking:

1) Wash, add salt, water and 1 tsp baking powder, let chickpeas soak for overnight or at least 8-10 hours. As shown in the picture. 

Add caption

2) Now, your chickpeas are soaked. As shown in the picture. 

3) Take a food processor, add the chickpeas, salt, onion, garlic, cilantro/parsley leaves and green chilies to a food processor, now pulse the food processor to make  a coarse sand. Do not blend completely. As shown in the picture.

4) Transfer the mixture to a bowl, then add all purpose flour, fennel seeds, coriander seeds and baking powder, mix them well and cover with a lid. As shown in the picture.

5) Place the bowl of Falafel/Taamiyya mixture in the fridge. Let it chill the Falafel/Taamiyya mixture for about 1-2 hours.

6) Take a large Kadhai/pan/pot, heat enough oil, shape the Falafel/Taamiyya mixture into small balls by hand or with the help of cookie scoop or Falafel/Taamiyya scoop. Choose your own shape, if you'd like round balls or flatter patty shapes. Any shape can be used for deep frying. 

7) Now, in hot oil, drop 4-8 Falafel/Taamiyya balls or depending on the size of your kadhai/pan/pot. Let them cook for about 3-4 minutes, also stir occasionally or fry the Falafel/Taamiyya balls until golden brown, transfer them to a kitchen paper. 

8) Repeat this process for the rest of the Falafel/Taamiyya mixture.

9) Yours delicious Egyptian Falafel/Taamiyya is ready, serve Falafel/Taamiyya hot with hummus or Tahini sauce. As shown in the picture.

Note:

1) Do not use canned chickpeas for making Falafel/Taamiyya. Canned chickpeas have already been cooked and will be too soft and wet.
2) Use only dried and soaked chickpeas for making Falafel/Taamiyya.
3) Chickpea flour can also be used instead of all purpose flour.
4) Oil should not be too hot, otherwise the outside will cook too fast before the inside. 
5) Make sure the Falafel/Taamiyya balls should not break apart while frying.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....