Arabic Bites

Recipe Shared By Amena Madani Khan Chicken Manchow Soup Ingredients: Whole chicken cut into pieces 5 liters of water 5 tsp of olive oil 5-6 whole black pepper 2 tbsp of cumin salt 3 spring onions 4 tbsp ginger garlic paste 2 egg whites 2 tbsp cornflour 1 tbsp coriander leaves,finally chopped 1/4 cabbage, finally chopped 1 medium capsicum, chopped 4 tbsp french beans, chopped 2 carrots, chopped 2 tsp green chillies, chopped 1 tbsp soya sauce 1 tsp vinegar NOTE : For soup there is no exact measurements. This is just a rough guide. More of 1 thing and less of another makes no difference.It's completely up to personal taste. Method : 1.Make chicken stock by adding water, oil,black pepper,cumin,salt,onion,ginger garlic paste,chicken,cook for atleast 30 minutes. 2.Remove meat from chicken and rip into small pieces. 3.Boil all vegetables. 4.Once veggies are all cooked add chicken pieces.cook for 2 mins 5.Combine chicken stock,soya sauce,vineger.Br...

This Delicious and nutritious recipe is shared by my cousin sister Fouzia Nutritious Nihari Recipe 4 legs of lamb or goat {Fire roasted and thoroughly cleaned} 1 onion 1 tsp chilli powder 1/2 tsp haldi 1 tsp dhania seeds 1 tsp peppercorns 5-6 green chillies Corn flour 2-3 tbsp mixed in water to form a paste 1 tbsp ginger garlic paste 2 sticks of cinnamon 4-5 cardamoms 1 bay leaf For the Bagar 1 onion 1 bay leaf 1 bunch of coriander leaves 1 bunch of mint leaves 1 tbsp ginger garlic paste Method 1. Wash and drain the legs of lamb and put them in a pressure cooker 2.Put in the onion,cardamom, cinnamon , dhania peppercorns, green chillies, ginger garlic paste and bay leaf into the pressure cooker. 3.Add water untill the meat is completely covered and over two inches extra water. 4. Let it cook for about 15-20 whistles. 5. After that is done, check the lamb legs to see if they are done and pour into a separate deep bottomed pan and let it simmer a while, a...

Shorba/ Hyderabadi Marag Marag is actually a famous Arab dish which became very popular in hyderabad.It is one of the must have starter at hyderabadi weddings.People love hyderabadi Marag for its tender meat and exceptional flavour. Must try during Ramadan for Saheri :) Ingredients Meat with bone 1/2 kg Ginger garlic paste 3 tbsp Turmeric powder 1/4 tsp Onion 1 medium Green chilli paste 1 tsp Curd 3 tbsp Milk 200ml Cream  2-3 tbsp Coriander powder 1 tsp Cumin powder 1 tsp Garam masala powder 1 tsp Black pepper powder 1-2 tsp Coriander leaves 1 bunch Mint  leaves 1/2 bunch Salt Coconut powder 2 tbsp Roasted cashew nut (handful) 4 tbsp Roasted chirongi 1 tbsp Ghee 3-4 tbsp Whole Garam Masala 1/4 tsp shahzeera 1 aniseed flower 2 cinnamon sticks 1 bay leaves 4 green cardamom 5 cloves 10-15 peppercorns Method Dry roast cashew, coconut & chirongi, and grind them to a paste with coriander leaves. Saute whole garam masala in hot ghee...