***QUEEN’s KITCHEN***

Bread Pizza

Ingredients

Bread: 1 loaf
Capsicum: 2 nos.
Tomatoes: 4 nos.
Onion: 2 nos.
Garlic (chopped): 2 tbsp.
Omum: 2 tsp.
Oil: 8 tbsp.
Cheese grated: ½ cup



Method

Chop the vegetables. Heat oil in a pan; fry the omum and add the onions. When the onions turn golden brown, add the chopped capsicum & tomatoes and fry them till they are done. Place this vegetable mix on the bread slices and top it with grated cheese. Heat a tava and place the bread with the filled contents. Add oil to the sides, cover and cook on one side till done.

Serve hot with tomato sauce.

Bread Roll

Ingredients

2 cup cooked vegetables
2 potatoes, boiled & mashed
2 onions chopped
2 tsp ginger, garlic & green chili paste
cilantro, chopped
2 tsp red chili powder
1 tsp garam masala powder
¼ tsp turmeric powder
2 tbsp limejuice
oil
salt to taste




Method

Heat oil in a pan and sauté ginger, garlic & chili paste for few minutes. Add all the cooked vegetables and fry for 10 minutes.
Put red chili powder, turmeric powder, garam masala powder & salt and mix well.
Put lime juice and cilantro and remove from fire. Allow it to cool.
Remove the brown corners from the bread slices.
Dip the bread slices in water one at a time, take this out from water immediately and squeeze out the excess water.
Put the 1 tsp of filling inside this bread. Fold and close the edges together with little water.
Make all the rolls in the same manner. Refrigerate the rolls for at least 2 hours.
Heat oil in a pan and deep fry few rolls at a time until it turns brown.
Repeat the same procedure for the remaining rolls.
Ready to serve hot.

Carrot Sandwich

Ingredients

¼ kg carrots
2 onions
2 tsp ginger, Green Chilli paste
2 tomatoes
Salt-as required.
Oil for frying.
10 bread slices
2 tbsp chopped mint, coriander,
curry leaves






Method

Steam cook carrots and grate them.
Chop onions and tomatoes finely.
Heat little oil, and little mustard and then ginger garlic paste.
After a minute add onions and fry till it becomes crispy.
Stir in tomatoes and continue frying till moisture is absorbed.
Add grated carrots, salt, chopped leaves and fry well.
Keep little masala in between two buttered slices of bread.
Toast it using sandwich maker.
Ready to serve.

paka ker batyoon ga

zara dhiyan say pakana

Cheorra, Phoye

Ingredients

½ kg beaten rice
1 cup copra shredding
1 pav peanuts
¼ pav roasted Bengal gram
4 tsp salt
4 tsp chilli powder
4 sprigs curry leaves
2 tsp mustard seeds
15 cashewnuts
1 tsp haldi powder
½ tsp asafoetida powder
oil for frying




Method

Slice copra. Cut into fine shreds.
Roast peanuts and skin them.
Keep aside cashewnut halves and chopped curry leaves.
Mix together salt, chilli, asafetida and haldi powders in a bowl.
Heat oil in frying pan and fry beaten rice, on medium flame, in 5 to 6 installments.
Transfer to a basin and mix 2 tsp of the above powder mixture with every installment by tilting the basin to and fro several times.
Continue the same procedure for the remaining beaten rice.
Prepare seasoning with mustard, chopped curry leaves, copra shreddings, peanuts, cashewnut bits and roasted Bengal gram all in the same sequence using a little oil left over in the frying pan.
Put the fried beaten rice in the seasoning, and mix thoroughly.

Chholay Bhatoray

Ingredients

1 small can of garbanzo beans
½ tsp of ginger paste
½ tsp of garlic powder
1 tsp of cumin seeds
2 tbsp of oil
2 tbsp cilantro (coriander leaves)
6-7 mint leaves
½ tsp of turmeric powder
½ tsp of chilly powder
2-3 bay leaves
2-3 cloves
½ tsp garam masala
1 medium sized onion, finely chopped
1 big tomato
1½ cup of water
Salt to taste

For Bhaturas :
1 can of Pilsburry unbaked country biscuits only
1 cup of oil to deep fry the bhaturas

Method

For the Bhaturas :
Pour the oil in a kadai. Wait until it is well heated up.
Open the Pilsburry biscuit can by twisting it. There will be already made mounds and roll them into 5-6 inch sized bhaturas.
Fry them in oil. Put them in an aluminium foil wrapped around a plate.

For the Chole :

Take 2 tablespoons of oil in a pressure cooker and heat it.
Add garlic powder and make it dark brown. Then add cumin seeds fry till they start spluttering.
Now add bay leaves and cloves. Add diced onions. Fry them till they are light brown.
Now add the rest of ingredients including water except the cilantro and mint leaves.
Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes.
After that Transfer the Chole into a serving Bowl and garnish with cilantro and mint leaves just before serving.
You can also garnish with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.

Chicken Vada

Ingredients

Chicken - 500 gm.
Maida - 4 tsp.
Ginger and garlic paste - 2 tsp.
Onions - 2 (finely chopped)
Green chillies - 3 (finely chopped)
Coriander leaves - small cup (finely chopped)
Egg - 1 (beaten)
Chilli powder - 1 tsp.
Garam masala - 2 tsp.
Turmeric powder - a pinch
Salt as required
Oil as required
Bread crumbs - 1 cup



Method

Clean and cook the chicken with salt, chilli powder, turmeric powder, when the chicken is done. Drain the chicken and make it cool and knead the chicken well. In a big vessel, beat the egg. Add the chopped onions, chopped chillies, garam masala, maida, salt, coriander leaves, ginger and garlic paste. Mix it well with the beaten egg .

Now add the chicken to the mixture. Make a oval shaped vada; roll it in the bread crumbs. Deep fry it in oil. Garnish with thinly sliced onions and fresh coriander leaves. Serve hot with tomato ketchup or with mayonnaise sauce.

Chicken Pakoray

Ingredients

450g/1lb Boneless Chicken Breast
1 tbsp Lemon Juice
1 teasp Garlic Paste
1 teasp Ginger Paste
2 Green Chilies, ground
1\2 teasp Ground Turmeric
1 tsp. Red Chili Powder
1 teasp salt
1 teasp Ground Coriander

Oil for deep frying


For the Batter
200g/7oz Gram (chickpea) Flour
1 teasp Salt
1 teasp Chili Powder
1 teasp Coriander Seeds, crushed
1 teasp Garam Masala
1 teasp Bicarbonate of Soda
2 tbsp Freshly chopped Coriander
300ml/10fl.oz. Water (approx)


Method

1. Cut chicken into bite sized pieces, place in a bowl and rub the with the lemon juice. Set aside.



2. In a small mixing bowl, mix together the garlic, ginger paste, salt, chili powder, turmeric, green chilies and ground coriander. Pour over the chicken pieces and mix to coat well. Cover and set aside for at least 2 hours.


3. Place the dry ingredients for the batter in a large mixing bowl and gradually add the water, beating to a smooth paste. The consistency should be like thick pancake batter. Leave aside to rest for 20 minutes.


4. Heat the oil to 180C/350F.


5. Dip a few pieces of chicken into the batter to thoroughly coat, then using your fingers or tongs, carefully drop them into the hot oil. Fry for a few minutes, then turn them over and continue to fry for a further 5-8 minutes until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining chicken pieces. Serve hot.

Tahinat el Beid

from: Lebanon

Ingredients

2 tablespoons sesame oil
lemon juice
water
1 clove garlic, crushed
1 tablespoon chopped parsley
salt
1 hard-boiled egg



Method

Put the oil in a salad bowl and add lemon juice drop by drop – the quantity depends on how astringent you want it. Thin with a little water.

Add the garlic, parsley and salt and the egg very finely chopped. Sprinkle on cayenne.

This is another bread dip.

Chicken Vada

Ingredients

Chicken - 500 gm.
Maida - 4 tsp.
Ginger and garlic paste - 2 tsp.
Onions - 2 (finely chopped)
Green chillies - 3 (finely chopped)
Coriander leaves - small cup (finely chopped)
Egg - 1 (beaten)
Chilli powder - 1 tsp.
Garam masala - 2 tsp.
Turmeric powder - a pinch
Salt as required
Oil as required
Bread crumbs - 1 cup



Method

Clean and cook the chicken with salt, chilli powder, turmeric powder, when the chicken is done. Drain the chicken and make it cool and knead the chicken well. In a big vessel, beat the egg. Add the chopped onions, chopped chillies, garam masala, maida, salt, coriander leaves, ginger and garlic paste. Mix it well with the beaten egg .

Now add the chicken to the mixture. Make a oval shaped vada; roll it in the bread crumbs. Deep fry it in oil. Garnish with thinly sliced onions and fresh coriander leaves. Serve hot with tomato ketchup or with mayonnaise sauce.

Hummus bi Tahina (Chickpea and Sesame Dip)

Ingredients

125 g (4 oz) chickpeas, soaked for a few hours
juice of 2 lemons
3 Tbs. tahina
2 garlic cloves, crushed
salt
GARNISH

1 Tbs. olive oil
1 tsp. paprika
a few sprigs of parsley, finely chopped



Method

Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.

Process the chickpeas in a blender (or food processor) with the lemon juice, tahina, garlic, salt and enough of the cooking liquid to obtain a soft creamy consistency.

Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika (this is usually done in the shape of a cross) and a little parsley.

Serve with warm pita bread for dipping. Serves 4-6.

Stuffed White Chillies

Ingredients

White Chillies - 500 gms.
Tamarind - In the size of a big lemon
Oil - 6-7 tbsp.
Salt - ½ tsp.
Good Thread to tie
For Stuffing:
Channa Dal Flour - 200 gms.
Omum - 1 tbsp.
Sugar - 1 tbsp.
Salt to taste
Red Chilli Powder - ½ tsp.
Oil - 100 gms



Method

While buying chillies see to it that all the chillies are of similar size. Slit the chillies and remove the seeds. Soak the tamarind in water and collect the extract. Add salt to the extract and let it boil. Soak the chillies in the hot tamarind extract for 10 to 15 minutes. In the meanwhile mix dal flour, omum, sugar, salt, red chilli powder and oil together evenly.

Remove the chillies from the extract and squeeze excess water carefully. Stuff the mixture inside the slit chillies without any gap. Tie the chillies with the thread, so that the stuffing does not come out. In a broad-bottomed pan heat some oil and drop the chillies one by one carefully. Sprinkle some water whenever necessary. Keep tossing the chillies periodically and see to it that the chillies do not get broken while tossing. Cook till it becomes soft. Before serving, remove the thread. Serve hot with chappatis.

Ragi Adai (Special Recipe for Diabetic Patients)

Ingredients

Ragi Flour - ½ cup
Channa Dhal - 1 tbsp
Gram Dhal - 1 tbsp
Curry Leaves - 1 tbsp
Onion - 1 Chopped
Salt to taste
Chillie powder - to taste
Oil - 1 tsp
Water - as required



Method

Soak Channa dhal and Gram dhal for 20 - 30 minutes and grind coarsely.
With the Ragi flour add salt, chillie powder and the ground mixture and mix well with water to a thick consistency.

In a hot tava pour this and sprinkle chopped onions and curry leaves on it.

Add some oil to the sides and let it cook on a slow flame. Turn it around till done and serve hot with skimmed curd.

queenie i like ur avatar

Masalay dar Chicken Biryani

Ingredients

- 1/2 kg chicken
- 2 cup rice
- 3 tbsp dahi
- 1i tsp red chilli pdr.
- 1/2 tsp haldi
- 1 tsp dhania pdr
- 1/2 tsp black pepper pdr.
- 1 tsp garam masala pdr.
- 3-4 med. onion
- .2-3 tomatoes
- 1 tbsp ginger ,garlic paste
- 1/2 tsp zeera
- cinnnamon stick 1
- .6-7 whole black pepper
- 1-2 black cardamom
- 3-4 cloves
- 2-3 aloo bukhara
- 1/2 cup ,corriander
mint,green chilli
- 2 drops of kewra
- 1 pinch zafran
- salt according to taste

1.wash & soak rice for few hours
2.heat the pot,fry finely chopped onion till golden brown
3.add ginger ,garlic paste & zeera
4.add chickenand fry it constantly for 5 min.
5.add dhania ,haldi, salt,black pepper&red chilli pdr
6.add dahi and fry for 5 min.
7.now add tomatoes
8.add enough water till chicken is cooked & tender
9.now boil the rice with cinnamon stick,cloves,whole black pepper &black zeera
10.when chicken is cooked,add aloo bukhara ,mint, corriander,green chilli &garam
masala
11.stir the chicken for 5- 7 mins.
12.finally add kewra
13.soak the zafran in 2 tbsp of milk
14.now take a pot , place 1layer of rice than 1 layer of chicken
15.repeat till done
16.finally add zafran and fried onion
17.cover the vessel & cook 10 -15 on low flame

Raw Mango Chutney

Ingredients

- 1- large raw mango (kairi)
- 1 bunch mint leaves
- 4 green chilies
- 2 whole red chilies
- 3-4 garlic cloves
-1 tsp. cumin seeds
- salt 3/4 tsp
- 2 tbsp. water
Grind all ingredients and mix well.

Summer Salad

Ingredients

- 1 cup cabbage
- 1/2 cup carrot (shredded)
- 1 cucumber
- 3 tbsp corn (boiled)
- 3 tbsp peas (boiled)
- 1 cup lettuce leaves
- 1/2 cup olives
- 2 tbsp. olive oil
- salt and pepper to taste
- 3 or 4 chopped green chilies
- Juice of two lemons
- a few rose leaves
- 1 tbsp. mayonnaise
- red and green bell peppers

1. Wash all the vegetables well under cold running tap. Cut the cucumber and tomatoes into dice. Break the lettuce into small pieces. Shred the cabbage. Cut the green and red pepper into rings. Roughly chop the mint leaves.
2. Place cabbage, carrot, cucumber, corn, peas, lettuce and olives in a big bowl and toss them or mix them with a wooden spoon.
2. Place the olive oil, salt, pepper, green chilies, lemon juice and mayonnaise together in a bowl and mix well. Adjust the seasoning with salt and pepper.
3. Pour the dressing over the the vegetables and stir gently.
4. Break the lettuce up into large leaves and use to line a salad bowl. Spoon the vegetable mixture on the top of the leaves and garnish with rose leaves and 2 or 3 slices of capsicum. Refrigerate for 1 hour.

Chicken Salad

Ingredients

- Chicken boiled and shreded 1 cup.
- Cucumber 1 cut lengthwise
- Tomato 1 cut lengthwise, remove seeds.
- Pinapple cubes 1/2 cup
- apple 1 cut in wedges
- Mayonnaise 5 TBSP
- Salt 1/4 TSP
- Black pepper 1/4 TSP
- White pepper 1/4 TSP

Method
Mix all ingredients together with mayonnaise and seasonings.

Serving
Spread sald leaves in a flat plate and pile your salad leaves in the center. Decorate with twisted orange, pineapple slice and tomato rose on top of salad.

Chapal Kabab


Ingredients

1 kg Ground Beef "Thickly minced"
2 cups of finely chopped Green (Spring) Onions
2 Tbs whole anar dana
3 Tbs whole dried coriendar seeds
2 Tsp White zeera
4 Hot green chili "finely chopped"
3 Tsp dried red chili "Thick grind"
2 Tsp finely shred fresh ginger
1 large tomato finely chopped.
Salt to taste
Fat or Oil to deep fry.
Mix all the ingredients. Heat the Oil. Oil must be very hot otherwise you will not get the crisp surface. Make Large portions of mixture, round and in 1/2 thickness. When Oil is hot, start frying Kababs. Kababs are ready to serve as
soon as the surface of the kababs gets dark brown. Serve with Nan and Mint Chutney.

Chicken Kay Kabab

Ingredients

- 300 g. cooked chicken, roughly chopped
- 300 g. cooked potatoes, coarsely mashed
- 1 tsp. chili powder
- 1 tsp. chat masala
- 1 tsp. salt
- 50 g. fresh bread crumbs
- 1 egg beaten
-

1. Put the chicken and potatoes in a bowl. Add chili powder, chat masala and salt. Mix with hands until evenly blended.
2. Shape the mixture into 6-8 kababs. Dip the kababs first in the beaten eggs then coat with breadcrumbs.
3. Heat the oil in a frying pan. Add the kababs few at a time and fry until crisp and golden brown.

Shami Kabab

Ingredients

- 500 g. lean ground beef
- 100 g. Chana dal
- 1 onion, skinned and roughly chopped
- 7-8 garlic cloves, skinned
- 1 inch piece of ginger, peeled and roughly chopped
- 4 black cardamoms
- 1 tsp. cumin seeds
- 1 inch cinnamon stick
- 1 tsp. whole black pepper
- 6 Whole cloves
- 2 tsp. Chili powder
- 1 tsp. salt
- 300 ml. water
- 1 egg beaten
- 1/2 cup finely chopped fresh coriander leaves
- 3-4 green chilies, finely chopped
- oil for shallow frying
1. Wash dal thoroughly and soak in plenty of water for 3-4 hours. Drain and wash in few changes of water.
2. Place dal in a large saucepan. Add the mince, onions, ginger, garlic, black cardamoms, cumin seeds, chilli powder, cinnamon stick, black pepper, cloves, salt and water to it.
3. Cook over medium heat for 40-45 minutes until the meat and dal are tender and the water has been completely absorbed. This is very important otherwise kabab will split on frying. Remove from heat and allow to cool.
4. Put the mince in a food processor or chopper and grind to a smooth thick paste which holds its shape.
5. Add coriander leaves and green chilies to the paste and mix well.
6. Break off 2 tablespoons of the mince paste. Wet your palms and place it in the center of your palm. Shape it into a smooth ball and then press it into a smooth flat shape.
7. Heat a heavy based frying pan and add enough oil to just cover the surface. (if there is too much oil, the kebabs will split.
8. Dip the kababs in beaten egg and fry 3-4 kababs at a time to a rich brown color, turning them once. Remove from pan and put them on absorbent kitchen paper to absorb excess oil.
9. Serve hot with Pullao, Nan, and Podinay ki Chutney.
10. You can make special Shami Burgers for evening tea.

Steam Roast

Ingredients


1 Chichken full or cut in 4 pcs
Curd 1 cup
ginger,garlic paste 1 tsp
worchestor sause 2 tbs
salt 1 tsp or as per taste
red chilly pwd 1 tsp or as per taste
black pepper 1/2 tsp
lemon juice 3 tbsp (optional)




First wash and punch the chicken well with the help of puncher or a fork or else make cuts on the chicken with the help of a knife. Mix all the ingredients and aplly on the chicken and marinate for about 4 hrs in the fridge.
Now put the chicken in a steamer or put a big strainer upside down over boiling water in a pan and put the chicken over it.Cover it and let the chicken cook in
stesm for about 15-20 mins or till done.Remove the Lid your simple yet delecious Steam Roast will be ready to eat.

Spicy French Fries


Ingredients


- 4 medium baking potatoes
- oil for deep frying
- 1 tsp. salt
- 1 tsp. chaat masala
- 1 tsp. chilli powder
- 1\2 tsp. khati powder

1. Peel and pat dry the potatoes. Using a large knife cut the potatoes into sticks 1/4 inch wide and about 3 inches long or use French Fries cutter. Dry the potatoes thoroughly with kitchen papers.
2. In a 4-quart heavy deep fryer or karahi heat oil over moderate heat to 325°F.
3. Fry potatoes in oil for 3 minutes (potatoes will not be golden) and using a slotted spoon transfer potatoes to paper towels to drain.
4. Reheat oil to 350°F. Return potatoes to oil and fry until golden and crisp, about 5 minutes. Transfer fries with a slotted spoon to clean paper towels to drain.
5. In a large bowl stir together salt, chaat masala, chilli powder and khati powder. Toss the fries in spice mixture and serve with Broasted chicken

Fruit Chaat
Spicy Fruit Salad

Ingredients

- 2 apples
- 2 pears
- 2 oranges
- 3\4 cup fresh pomegranate seeds
- 1 cup white seedless grapes
- 1 cup red seedless grapes
- 1 big mango
- 3 bananas
- 2 tsp. salt
- 1\4 cup sugar
- 3\4 level tsp. chili powder
- 2 tsp. chaat masala
- juice of 2 lemons
- juice of 2 oranges          ;   

1. Cut apple and pears into medium sized chunks. Peel the oranges and cut each segment into half. Cut grapes into half. Peel the mango and cut into small cubes. Peel bananas and slice into thick slices.
2. Place all the prepared fruits into a large bowl. Sprinkle on the salt, sugar, chili powder and chaat masala. Pour the lemon juice and orange juice over the ingredients and really mix it well with a spoon.
3. Cover and chill slightly before serving.        &nbs p;         &nbs p;         &nbs p;         &nbs p;         &nbs p;         &nbs p;         &nbs p;         &nbs p;   

Gool Guppay

For Gool Guppay
- 1 cup white flour
- 1 cup fine semolina (suji)

Khuta Pani:
- 1\2 tsp. red chili powder (optional)
- 1/2 bunch fresh mint leaves
- 1 bunch fresh coriander.
- 1 heaped tsp. cumin (zeera)
- Salt to taste
-1 tsp. black salt (kala namak)
-2-3 glasses of Water
-2-3 green chilies
-1/2" piece fresh or dry (sonth) ginger
-4 oz Tamarind (remove seeds)
Stuffing:
- 1 cup chick peas
- 2-3 medium potatoes
- 2 cups plain yogurt










1. Mix the white flour and sujji and kneed into a hard dough. Cover the dough with a wet cloth and keep aside for at least two hours. Divide the dough into four pieces. With a rolling pin Flatten each piece into a VERY thin sheet and cut into 2 inches circles with a cookie cutter.
2. Heat the oil in a deep frying pan. Deep fry each circle until it is puffed and golden in color.
3. Blend all the ingredients for the dip together in a blender for few seconds and strain. Reserve the liquid.
4. Boil the chick peas and potatoes. Cut the potatoes into small dices.
5. Put the chick peas, potatoes, yogurt, and sweet Imli chutney in separate serving dishes.
6. Serve gool guppay with sweet imli chutney, peas, potatoes and yogurt.
Now if you new to this world famous Pakistani snack and not sure how to have it then here is how eat them.
Get hold of a gool gupa, make a hole on the top by pressing it with your thumb. Stuff in some chick peas and potato, dip it in khuta pani and umm... yummy yummy!
You can also try with sweet dip and yogurt but I prefer with khata pani.
Enjoy!

Seekh Kabab


Ingredients

- 1 kg minced beef meat fresh
- 4 -5 spring onion
- 3 -4 green chili
- 3 tbs. fresh coriander leaves chopped.
- 1 tsp. red chili powder
- 2 tsp. dry pomegranate seeds (anar dana) crushed.
- 2 tbs. coriander seeds crushed.
- 2 tsp. chat masala
- 2 tsp. garam masala
- 2 tsp. salt
1. Finely chop spring onions including the green part. You can chop the onions in a chopper but don't make make paste.
2. Finely chop green chilies.
3. Put minced meat in a bowl, add all ingredients and mix well. Make sure all ingredients well blended with minced meat.
4. Keep minced meat for couple of hours in the refrigerator.
5. Light charcoal and wait for it to get a layer of ash on top. This will reduce the temperature of the fire.
6. Break of large ball of mixture and mold then on kabab skewers. Put skewers on fire.
7. Grill till brown on all side. Make sure to turn each side every now and then.

Serve hot with Nan and Chutney.

PURPLINA said:

queenie i like ur avatar

thanx leena dear


and nice reciepies shah
thanx for sharing

Stuffed White Chillies

Ingredients

White Chillies - 500 gms.
Tamarind - In the size of a big lemon
Oil - 6-7 tbsp.
Salt - ½ tsp.
Good Thread to tie
For Stuffing:
Channa Dal Flour - 200 gms.
Omum - 1 tbsp.
Sugar - 1 tbsp.
Salt to taste
Red Chilli Powder - ½ tsp.
Oil - 100 gms



Method

While buying chillies see to it that all the chillies are of similar size. Slit the chillies and remove the seeds. Soak the tamarind in water and collect the extract. Add salt to the extract and let it boil. Soak the chillies in the hot tamarind extract for 10 to 15 minutes. In the meanwhile mix dal flour, omum, sugar, salt, red chilli powder and oil together evenly.

Remove the chillies from the extract and squeeze excess water carefully. Stuff the mixture inside the slit chillies without any gap. Tie the chillies with the thread, so that the stuffing does not come out. In a broad-bottomed pan heat some oil and drop the chillies one by one carefully. Sprinkle some water whenever necessary. Keep tossing the chillies periodically and see to it that the chillies do not get broken while tossing. Cook till it becomes soft. Before serving, remove the thread. Serve hot with chappatis.

Tahinat el Beid

from: Lebanon

Ingredients

2 tablespoons sesame oil
lemon juice
water
1 clove garlic, crushed
1 tablespoon chopped parsley
salt
1 hard-boiled egg



Method

Put the oil in a salad bowl and add lemon juice drop by drop – the quantity depends on how astringent you want it. Thin with a little water.

Add the garlic, parsley and salt and the egg very finely chopped. Sprinkle on cayenne.

This is another bread dip.