BUKHARI RICE

Fixings 

2 containers basmati rice 

2 Tablespoons olive oil 

1 huge onion, slashed or cut dainty 

1 piling measure of ground carrot 

1 cinnamon stick and/or ½ teaspoon powdered cinnamon 

2 inlet clears out 

2 teaspoons cumin 

1½ teaspoons cardamom 

½ teaspoon dark pepper (or more, to your taste) 

½ teaspoon nutmeg 

⅛ teaspoon clove 

1½ mugs cooked chickpeas 

3¼ mugs hot vegetable stock 

ocean salt (to taste, relies on upon how salty your vegetable stock is- - I utilized 1 teaspoon) 

nuts or dried natural products to embellish

Directions 

Wash and deplete the rice 3 times, then cover with warm water and let it douse for no less than 10 minutes or more. 

In a vast nonstick pan or pot over medium-high warmth, include the oil and sear the onions with only a squeeze of salt until they get delicate and begin to take a decent cocoa shading on the edges. Include the carrots and sauté for one more moment or two. While that is going on, channel the rice and have it prepared by you. 

Presently, to the onion and carrot blend, include the cinnamon stick, cove leaves, cumin, cardamom, dark pepper, nutmeg, and clove and sauté for an additional 30 seconds. The smell will be extremely fragrant. Rapidly include the depleted rice and the chickpeas and mix them around delicately to consolidate every one of the flavors. Pour in the hot vegetable soup, blend, and let it reach boiling point with the top only marginally off the pot. Following 5 minutes, you'll see that the level of stock is presently just underneath the surface of the rice and air pockets are popping through. (On the off chance that this isn't the situation, let it heat up a couple of minutes more.) Cover the pot firmly with the top and put the warmth underneath on the least setting conceivable. Cook undisturbed (no looking or blending!) for 22 minutes. 

Following 22 minutes have slipped by, expel the cover and delicately crease and lighten the rice with a spatula or a rice paddle. At that point spread it again and let it sit off the warmth for 5 minutes to complete it off. 

NOTES 

- Serve embellished with toasted almonds or pine nuts. Raisins and slashed dried apricots additionally make a great option.

Chinese fried rice

• Ingredients

•  1 1/2 cups SunRice White Long Grain Rice
•  3 eggs
•  2 teaspoons sesame oil
•  3 teaspoons peanut oil
•  5 (30g each) dried Chinese pork sausages, thinly sliced (see note)
•  3 green onions, thinly sliced
•  2 garlic cloves, crushed
•  1 long red chilli, finely chopped
•  2 tablespoons salt-reduced soy sauce
•  1 tablespoon oyster sauce
•  1/2 cup frozen peas, thawed
•  1 long red chilli, deseeded, thinly sliced lengthways, to serve
• • Method
  1. Step 1
     Cook rice following absorption method on packet until tender. Line a baking tray with baking paper. Spread rice over prepared tray. Cool to room temperature. Cover and refrigerate for 3 hours.
  2. Step 2
     Combine eggs and half the sesame oil in a jug. Heat a wok over high heat. Add 1 teaspoon peanut oil. Swirl to coat. Add one-third of the egg mixture. Swirl to coat. Cook for 1 minute or until just set. Remove to a board. Roll up. Thinly slice. Repeat twice with remaining peanut oil and egg mixture.
  3. Step 3
     Add sausage and onion to wok. Stir-fry for 2 to 3 minutes or until sausage has browned. Add garlic and chilli. Stir-fry for 1 minute or until fragrant. Add rice, soy sauce, oyster sauce, peas and remaining sesame oil. Stir-fry for 2 minutes or until heated through. Top with chilli. Serve.
     • Notes
     Dried Chinese pork sausage (lup chong) is available in the Asian section of supermarkets. You could use 175g rindless, shortcut bacon rashers, chopped, instead.

Linzer Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp baking powder
• 3/4 cup (96g) slivered almonds
• 1/4 cup packed light-brown sugar
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus more for dusting
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 8 oz strawberry or raspberry jam, seedless if preferred (preferably freezer jam)

Directions

• In a mixing bowl, whisk together flour, cinnamon, salt and baking powder, set aside. In a food processor, pulse almonds with brown sugar until finely ground, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and powdered sugar on low speed until combined, then increase to medium-high and whip until creamy, about 1 minute. Mix in egg, then blend in vanilla and almond extract. Mix in almond mixture, then with mixer set on low speed, slowly add in flour mixture and mix until combined. Form mixture into a ball and drop onto a sheet of plastic wrap, then flatten into a 6-inch round disk, cover with plastic wrap and chill in refrigerator 2 hours.
• Preheat oven to 350 degrees. Dust work surface with flour, cut disk in half and then evenly roll out each portion into 1/8 to 1/6-inch thickness. Cut into heart shapes using a cookie cutter, then using a smaller heart shape cookie cutter, cut smaller hearts into the centers of half of the hearts. Carefully transfer to Silpat or parchment paper lined baking sheets (you can run a sharp knife or pastry scaper under cookies to help lift them if needed. Also, chill dough that's not currently being rolled or baked, the hearts hold their shape better when cold), spacing cookies 1-inch apart. Bake in preheated oven 10 - 12 minutes until edges are lightly golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Spread strawberry jam over whole hearts, dust cookies with heart cut centers with powdered sugar then place those cookies over over tops. Store in an airtight container.

Beef Seekh Kabab

Beef Seekh Kabab

Ingredients
Beef mince ½ kg
Kidneys fat 125 gm
Coriander leaves ¼ bunch
Onion 1
Green chilies 3 – 4
Ginger 1 piece
All spice powder 1 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Salt to taste

Method
• In chopper put together ½ kg mince, 3 – 4 green chilies, 1 piece of ginger, 1 chopped onion and ¼ bunch of coriander leaves. Chopperize well. Also add 125 gm kidneys fat and chopperize for another 2 minutes.
• Add 1 tsp all spice powder, 1 tsp cumin powder, 1 tsp coriander powder and salt to taste. Chopperize for more 1 – 2 minutes.
• Remove paste in a platter.
• Put ice cool water in a bowl, wet your palm with chilled water. Make small kababs on metal skewers.
• Now bar b q all the kababs on burning coals. Change the sides after every 30 seconds. Grill till golden brown from every side.
• Serve with chutney.

MANGO FALOODA

INGREDIENTS

• Sabza Seeds / Basil Seeds - 3 tbsp
• Rose syrup - ¼ cup
• Mango syrup - 2 tbsp
• Falooda Sev - 1 cup
• Mango puree - 1 cup
• Milk - 1 and ½ cup
• Sugar - 3 tsp
• Mango pieces - ¼ cup
• Mango Ice Cream - 3-4 scoop

INSTRUCTIONS

1. Heat milk and sugar in a pan and cook until sugar is dissolved.
2. Simmer the heat and cook for 3-4 minutes.
3. Remove the pan from heat and let the milk cool.
4. Refrigerate for a few hours.
5. Soak basil seeds in enough water for 30 minutes.
6. Cook falooda sev according to manufacturer’s instruction.
7. Drain and keep aside.
8. Take 3-4 tall glasses.
9. Add a tbsp of basil seeds in each glass.
10. Pour 1 tsp of rose syrup and ½ tsp of mango syrup on top.
11. Top with 2-3 tbsp falooda sev.
12. Add 2 tbsp of mango puree on top.
13. Pour ¼ cup milk on top.
14. Repeat the process once again.
15. Top the glass with mango ice cream and mango pieces.
16. Garnish with mint leaves.

MASALA MACARONI

INGREDIENTS

• Macaroni - 1 cup
• Oil - 1 tbsp
• Mustard seeds - ½ tsp
• Curry leaves - 1 sprig
• Onion - ½ cup ( chopped )
• Green chili - 1 ( chopped )
• Tomato - ½ cup ( chopped )
• Turmeric powder - ½ tsp
• Red chili powder - ½ tsp
• Peas - ½ cup ( boiled )
• Salt to taste
• Lemon juice - 1 tbsp

INSTRUCTIONS

1. Heat water in a bowl.
2. When the water starts boiling, add a tablespoon of salt and macaronies.
3. Boil till macaronies are soft.
4. Drain and keep aside.
5. Heat oil in a pan.
6. When the oil is hot, add mustard seeds and curry leaves.
7. When the seeds starts splattering, add onions and green chilies.
8. Fry for a minute.
9. Add tomatoes and fry for a minute.
10. Add red chili powder, turmeric powder, salt and peas.
11. Cook for a minute.
12. Add the boiled pasta.
13. Mix well.
14. Sprinkle lemon juice on top.
15. Serve hot.

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