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Mouth-watering recipes to welcome the New Year
December 26, 2019 | 3:12 PM
by Oneza Tabish
 
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FALAFEL

Ingredients


• 1 can chickpeas, rinsed and drained

• 1 cup fresh parsley leaves



• 1 cup fresh coriander leaves

• 1/2 cup onion- diced



• 1/3 cup all purpose flour

• 1 tablespoon fresh lemon juice

• 1 1/2 teaspoons baking powder

• 1 1/2 teaspoons ground cumin

• Salt and pepper as per taste

• 4 small garlic cloves, minced

• Oil to fry

Preparations

• Add chickpeas,coriander, parsley, onion, flour, lemon juice, baking powder, cumin, salt, pepper and garlic to a food processor.

• Pulse until the mixture reaches a coarse crumb texture and refrigerate for 3 hours.

• Lay a large sheet of parchment paper on a work surface.

• Using a spoon measure take out 2 tablespoons of the dough and roll it into a ball with your hands.

• Place the ball on the parchment paper, and gently flatten it slightly with your hand.

• Repeat with the remaining dough.

• Heat oil in a wok and transfer 4 or 5 falafel disks to the hot oil and fry until both sides of the disk are browned.

• Transfer to kitchen towel to drain.

• Serve hot with pita bread, chopped lettuce, sliced red onions, sliced tomatoes.



DRUMS OF HEAVEN

Ingredients


• Chicken Lollipop – 10 pieces

• Oil for Deep Frying

For Marination

• 1 Tbsp Ginger and garlic paste

• Salt and pepper to taste

• 1 tbsp Soya Sauce

• 1 tbsp Vinegar

• 2 tbsp Tomato ketchup

• 1 tbsp chilli sauce

For frying

• 3 tbsp cornflour

• 3 tbsp all purpose flour

Preparations

• Combine chicken lollipop pieces with all the ingredients for marination and Keep aside for 1 hour.

• Now add cornflour and all purpose flour. Mix well.

• Heat oil for deep frying in a wok. Once hot, drop in chicken pieces and reduce heat to medium, continuing to fry till the chicken is cooked through.

• Now increase the heat and fry the chicken on high heat till crispy and golden.

• Remove with slotted spoon, drain on kitchen towel and serve hot.



CHOCOLATE VANILLA TRIFLE

Ingredients

• 1tsp cocoa powder

• 1tsp icing sugar

• 50ml warm water

• 20ml coffee syrup

• 20 ml pineapple juice

• 60g sponge fingers, broken

• 250 ml cream

• 80 gms vanilla yoghurt

• 1 tbsp vanilla essence

• 2tbsp grated chocolate

Preparations

• Mix together the cocoa powder and the icing sugar with water.

• Stir in the coffee syrup and the pineapple juice.

• Arrange half the broken sponge fingers in glass and pour half the coffee -juice mixture on top.

• Beat the cream and the vanilla sugar until stiff.Fold in the yoghurt and pour half the mixture into the glasses.

• Place the remaining sponge finger crumbs on top, drizzle with the remaining coffee-juice mixture and top with the remaining cream.

• Serve garnished with grated chocolate.



CREAMY LAMB STROGANOFF

Ingredients


• 2 tbsp olive oil

• 1 large onion, peeled,thinly sliced

• 2 garlic cloves,chopped

• 350gms, lamb cut in steak style

• 1cup button mushroom

• 1tbsp tomato paste

• 2tsp paprika

• 250ml lamb or chicken stock

• 250ml sour cream

• Spring onions,chopped to serve

Preparations

• Heat oil in a large, non stick frying pan and fry onion and garlic until tender.Add the lamb and fry on high for 5 mins.Add mushrooms and fry for 5 mins.

• Add tomato paste,paprika and stock.Season with salt and pepper as per taste and bring to a boil, then reduce heat to medium and simmer for 20 mins or until sauce has reduced.

• Stir in the sour cream,scatter with spring onions and serve with rice or pasta.

Oneza Tabish is a food blogger, consultant, and columnist based in Oman. She is also the owner of Oman’s popular Facebook group ‘What’s Cooking Oman.



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