Custard And Fruits Layered Pudding

This is an easy pudding……..just made like a triffle pudding with some fruits,biscuits and custard…..One of my relative bought a large amount of robust banana which doesn’t have a long shelf life…..so after 2 days it started ripening more so I was thinking what to make and at last I end up with this recipe…….in this I just used bananas a nd apple for fruits……..i thought of making banana pudding but didn’t have all the items for that so I made this easy pudding………

Ingredients:

• ½ ltr Milk
• 4tbsp Custard powder
• 1tin Chilled evaporated milk
• 2 Bananas
• 1 Big apple
• 6 to 7 Digestive biscuits or as required for a layer
• Sugar or condensed milk as your requirement
• 2 Sachet Dreamwhip powder
• 1tbsp Grated chocolate for topping

Method:

1. From half litre milk take ½ c milk and dissolve custard powder in it and keep aside.
2. Boil the milk with sugar or condensed milk.
3. When the milk is boiled add the custard powder mix to the boiling milk and stir till it attains custard consistency.If u want more thickness for the custard u can add mor custard powder.
4. Keep aside to cool.
5. Now in a pudding dish pour half of the custard.
6. Keep a layer of biscuits dipped in evaporated milk.
7. On top of the biscuits keep a layer of roundly cut bananas.
8. On top of the bananas pour the rest of custard.
9. On top of that spread chopped apples and keep it for setting in the fridge.
10. Mean while whip the dream whip powder with chilled evaporated milk to a fluffy cream.
11. When the pudding is half set spread the dream whip on top of the apples and keep it back in the fridge for setting it full.
12. Set for almost 3 to 4 hrs.
13. After setting grate the chocolate over it.
14. Serve chilled.

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Roz Bil Halib (Rice Pudding)

Ingredients:

•  cups milk.
• 1/3 cup short grain rice(known here as Egyptian rice) washed.
• 1/4 cup sugar.

Qaimar mixture:

• 2 Tablespoons rose water.
• 1 teaspoon vanilla extract.
• 2 Tablespoons corn starch.
• 3 Tablespoons qaimar(you can replace it with cream).
• Chopped pistachios,toasted.

Method:

1. In a large pan mix milk, rice, sugar, bring to boil then reduce the heat, let it simmer for 1 1/2 hour.
2. After the mixture is thickens stir in qaimar mixture .
3. Spoon the mixture to 5 dishes,topped with pistachios, serve it warm or cold .

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Moroccan Stew

This stew has a lot of flavors going on, with the sweet golden raisins and spicy-hot chilies, not to mention the spices and other savory flavors galore.  I know it might sound weird to put raisins in a stew, but for me they really make the dish!

Ingredients:

(Yield:  6-8 servings) 

• ½ lb beef, cubed
• 1 TB olive oil
• 2 medium-large onions, diced
• 4 cloves garlic, minced
• 2 small chilies, minced (optional)
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp cinnamon
• ½ tsp curry
• ¼ tsp black pepper
• 2 bouillon cubes
• 1 bay leaf
• 5 c water
• 1 (28 oz) can petit diced tomatoes (with the juice)
• 2 large carrots, diced
• 2 c chopped kale (slightly packed)
• ½ c red lentils
• ½ c brown lentils
• 1 (15 oz) can chickpeas, rinsed and drained
• ½ c golden raisins
• ¼ c fresh chopped parsley or cilantro (for garnish)

Method:

1. Brown the beef in the olive oil in a large pot over high heat; add the onion, garlic, chilies (if using), and spices and sauté until the onion is softened a little.  Add the black pepper, bouillon cubes, bay leaf, and water; cover the pot, bring it to a boil, and allow to simmer for an hour (or until the beef is tender).  Add the tomatoes, carrots, kale, red and brown lentils, and raisins; bring up to a boil, cover the pot, and allow to simmer for 30 minutes.  Stir in the chick peas and turn off the heat.  Serve with fresh chopped parsley on top.
2.  Serving Suggestions:  This stew is great by itself, but if you want to serve it with an accoutrement I recommend couscous (in true Moroccan style) or basmati rice.
3.  Substitutions for the Beef:  You can use any number of things in place of the beef.  Boneless, skinless chicken breast would be excellent – just brown the chicken, reduce the water to 4 cups, and add the veggies, there’s no need to simmer the chicken for an hour.  I think shrimp would be delicious – just reduce the water to 4 cups add the shrimp at the same time you add the chickpeas.  If you want a vegetarian stew you could leave out meat entirely, since the lentils and beans are good sources of protein. 
4.  Indian Stew:  Omit the raisins and paprika, add 1” of fresh grated ginger (sauté it with the garlic), increase the curry to 1 tsp, add 1 tsp turmeric, and add 1 TB lemon juice.

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Chicken Shawarma Sandwiches

Ingredients: 

(Yield:  3 ½ c cooked chicken)

• 3 large chicken breasts
• Arabic bread (you can also use pita bread or soft tortillas)
• Pickles
• Mayo 

Yogurt Marinade:

• ~¾ plain yogurt
• 3 large cloves garlic, crushed
• 1 tsp lemon juice
• 1 tsp cumin
• 1 tsp dried oregano (or 1 TB chopped fresh)
• 1 tsp dried parsley (or 1 TB chopped fresh)
• 1 tsp dried sage leaves (or ½ tsp dried sage powder)
• 1 tsp Arabic chicken spice (my mix has white pepper, coriander, ginger, cloves, cardamom, and salt)
• ¼ tsp red chili flakes 

• 8X8” baking dish
• Aluminum foil

 Method:

1. Mix together all of the marinade ingredients.  Pound out the chicken breasts so that they’re equal thickness throughout; cut each chicken breast in half.  Cover the chicken with the marinade and refrigerate 1-2 days. |
   
   
2.  Preheat the oven to 350F.  Remove the chicken from the marinade (making sure to scrape off the excess marinade) and layer it in an 8X8” baking dish, just in the center of the dish; don’t let the chicken go to the edge of the pan.  Around the perimeter of the chicken, wrap two pieces of aluminum foil, so that the chicken holds together in a square; don’t cover the top of the chicken with foil.  Bake the chicken for ~1 hour, or until the internal temperature is 165F (if you don’t have a thermometer, you can cut the chicken and make sure there’s no pink inside).  Let the chicken cool for 15 minutes, then put it on a cutting board and thinly slice it. 
3.  To make it into shawarma sandwiches, put some chicken, mayo, and pickles on a piece of Arabic bread and roll it up.
4.  To Get the Chicken Crispy:  My husband insists that the chicken tastes better crispy, so he takes this recipe one step further.  Once the chicken is thinly sliced he sautés it over high heat in a little olive oil until it’s crispy. 

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Sandwiches Spiced with Sumac (Musakhan)

 Ingredeints:

(Yield:  5 sandwiches)

• 1 ½ c shredded chicken
• 1 ½ c diced onion
• 4 TB canola oil, divided
• 2-3 TB sumac (if you like it more tart, use 3)
• Pinch allspice
• Pinch salt and pepper
• 5 (8-inch) flat breads (such as lavash, or even flour tortillas)
• 9 by 13-inch broiler-safe baking dish

 Method:

1. In a small-medium sized pot with a lid, heat 3 TB of oil over medium heat; add the onion, sumac, allspice, salt, and pepper; sauté for about 15 minutes or until the onion is softened.  Add the chicken and sauté for another minute. 
2.  Preheat the broiler portion of your oven (if you don’t have a broiler, turn your oven up to its highest setting).  In a 9 by 13-inch baking dish, drizzle ½ TB of oil and spread it evenly over the bottom of the dish.  Divide the chicken mixture into 5 equal portions and roll up the bread.  Place the rolled sandwiches in the baking dish and drizzle the tops with the remaining ½ TB of oil; use your hands to evenly spread the oil on the sandwich tops.  Broil for about 2-3 minutes, then flip the sandwiches and broil the other side for another few (both sides should be light golden brown).

 

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