"Egyptian Macarona Bechamel: A Culinary Journey"

     Welcome to a culinary adventure unlike any other! Today, let's delve into the heart of Egyptian cuisine with a dish that's as comforting as it is flavourful – Makarōna bashamel in Egyptian Arabic which is simply Macarona Béchamel.

    Originating from the vibrant streets of Egypt, Macarona Béchamel holds a special place in the hearts and homes of many. This beloved dish is a testament to the rich culinary heritage of Egypt, combining layers of penne pasta, spiced meat sauce, and creamy béchamel into a symphony of flavours and textures.

Iftar & Eid Menu: Breaking Fast with Dates and Tea

"Feasting on Faith: An Iftar & Eid al-Fitr Culinary Journey from Tamil Muslim Cuisine"

Tamil Muslim Cuisine: A Legacy of Trade, Culture & Flavours

    Tamil Muslims, also known as Tamil Nadu Muslims or Tamil-speaking Muslims, have a deep-rooted culinary heritage shaped by centuries of trade, migration, and cultural fusion. Their cuisine is a vibrant tapestry of South Indian traditions interwoven with Persian, Arab, and Mughlai influences—resulting in an exquisite blend of aromatic spices, slow-cooked meats, and indulgent sweets that define Tamil Muslim feasts.

Time Estimate

• Preparation Time - 25-30 Minutes
• Cooking Time - 15-20 Minutes

"Crispy, Lacy & Easy Rava Dosa Recipe – A South Indian Classic!"

Ingredients for Rava Dosa

For the Batter:

• 1 Cup White Rava/Semolina
• 1/2 Cup Rice Flour
• 1/4 Cup All-purpose Flour
• 2 Big Onions, finely chopped
• 2–3 Green Chillies, finely chopped
• 1 Tablespoon Ginger, grated
• 1 Tablespoon Cumin Seeds
• 1 Tablespoon Peppercorns, crushed
• A handful of Fresh Coriander Leaves, chopped
• Salt to taste
• Water as needed (to make a thin, watery batter)

For Cooking:

• Oil – for drizzling

How to Make Crispy Rava Dosa (Step-by-Step Guide)

• In a large mixing bowl, combine semolina, rice flour, and all-purpose flour.
• Add chopped onions, green chillies, grated ginger, cumin seeds, crushed peppercorns, and coriander leaves.
• Add salt and gradually mix in water, stirring continuously to form a thin, watery batter. Ensure no lumps remain.
• Cover and let the batter rest for 20 minutes to absorb flavours.

Step 2: Adjust Consistency

• After resting, stir the batter. If it thickens, add more water to restore its free-flowing consistency.

Step 3: Heat the Tawa & Pour the Batter

• Heat a non-stick dosa tawa on medium heat. Make sure it’s well-heated.
• Pour a ladle of watery batter from the outer edge towards the centre, creating a lacy effect. Fill any gaps as needed.

Step 4: Cook the Dosa

• Drizzle a few drops of oil around the edges.
• Cook on medium heat until the dosa turns golden and crispy.
• Carefully lift with a spatula and fold it into a half-moon or roll it.
• Remove and serve hot.
• Repeat for the remaining batter, stirring the batter each time before making a new dosa.

Step 5: Serve & Enjoy!

• Enjoy your crispy Rava Dosa with Coconut Chutney, Sambar, or Tomato Chutney.

"Close-Up of Rava Dosa – Crispy & Lacy!"

      Kulcha is a popular Indian flat bread specifically from North India, It's a typical Punjabi recipe. The whole credit for this Indian bread goes to the city of Amritsar, where Amritsari Chole Bature and Naans are famous for.   It is famous in Pakistan and Kashmir too. Also, it is the most sought Indian bread next to Naan. 

     As such, Aloo Kulcha takes a special place in Indian Breads, as these popular Punjabi flatbreads are stuffed with spicy Potato Mix. These Aloo Masala is cooked in a traditional Punjabi style with Anardaana Powder, Carom Seeds, Amchur Powder, Coriander Seeds, Red Chilli Powder etc.,

AMRITSARI ALOO KULCHA

• Punjabi Chole/Amritsari Chole
• Onion Tamarind (Pyaaz Imli Ki Chutney)
• Sliced Onions with a wedge of Lime.

Can also serve it with any other Vegetarian or Non-Vegetarian Curry of your choice.

For traditional KULCHA RECIPE, Click here...

Cuisine : North Indian (Punjabi & Kashmiri); Pakistan
Course : Main Course
Difficulty : Medium
Serves : 4
Yields : 12 Kulchas
Author : SM

Preparation Time : 15–20 Minutes
Leavening Time : 3–4 Hours
Cooking Time : 20 - 30 Minutes

For more INDIAN BREAD RECIPES, Click here...

 

HOW TO COOK AMRITSARI ALOO KULCHA

AMRITSARI ALOO KULCHA

INGREDIENTS:

For Kulcha:

All Purpose Flour/Maida  -  3 Cups
Milk/ Water -  1 Cup
Curd  -  2 Tablespoons
Baking Powder  -  1 Teaspoon
Cooking Soda / Sodium-bi-carbonate  -  1/2 Teaspoon
Sugar  -  3 Teaspoons
Salt -  To Taste
Oil  -  3 - 4 Tablespoons

For the Stuffing:

Potatoes - 3-4 No's.
Onion - 1 No.
Green Chillies - 1-2 No's.
Carom Seeds - 1 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Crushed Coriander Seeds - 1 Teaspoon 
Roasted Cumin Powder - 1/2 Teaspoon
Garam Masala - 1/2 Teaspoon
Dry Mango Powder(Amchur) - 2 Teaspoons
Anardhaana Powder - 1 Teaspoon
Coriander Leaves/Spring Onions - Few.
Kasuri Methi - a Few teaspoons 
Black Salt - 1 Teaspoon
Salt - To Taste

 

For Garnishing:

Kalonji - 2–3 Teaspoons (Optional)
Butter - 3 Teaspoons
Coriander leaves /Kasoori Methi -  a Few

Method:

To Knead the Kulcha Dough:

• Sieve All Purpose flour along with salt, Baking Powder and Cooking Soda once.
• Add Sugar to the flour and mix well.
• Make a well in the centre and pour the curd into it.
• Knead it into a pliable dough using enough milk.
• Finally, add oil and knead again for about 7–8 minutes.
• Cover it with a wet cloth and leave it aside for 3–4 hours.
• Before rolling them, knead it again.
• Divide the dough into 10-12 medium-sized balls and keep it aside.
  

For the Stuffing:

• Boil the Potatoes, peel and mash them.
• Add all the ingredients mentioned under "For the Stuffing" and mix well.
• Sprinkle Amchur Powder, Kasuri Methi and finely chopped Coriander Leaves/Spring Onions and mix well.
• Finally, add finely chopped Onions and Green Chillies.
• Divide the Potato Stuffing into 10-12 medium-sized balls and keep them aside.

AMRITSARI ALOO KULCHA

For Aloo Kulcha:

• Roll the dough balls into thin circles.
• Place a little Potato Stuffing at the centre.
• Bring the sides of the dough together and seal them tightly with your fingers, shaping them into a ball.
• Dust some flour and roll the dough with Potato Stuffing into a Circle.
• Then cook Aloo Kulcha in a suitable way.
  

Cooking them on a Griddle: 

* On Direct Flame:

• Heat the griddle.
• Roll Aloo Kulchas into a round or an oval shape.
• Smear oil/butter over one side of the Aloo Kulcha and roll it once again. 
• Brush a little bit of water over one side of the Aloo Kulcha and press them to the griddle.
• Invert the griddle and cook one side of the Aloo Kulcha over a direct flame to give it a tandoor like texture and flavour. 
• Flip it and then brush water over the other side of Aloo Kulcha and spread the garnish over it.
• Then cook the other side of the Aloo Kulcha.
• Follow the suit for the rest of the Kulchas.
  

* Over a Griddle: 

• Heat the griddle.
• Roll Aloo Kulchas into a round or an oval shape.
• Smear oil/butter over one side of the Aloo Kulcha and roll it once again. 
• Brush a little bit of water over one side of the Aloo Kulcha and sprinkle the garnishes over it.
• Placed the rolled Aloo Kulcha over the griddle.  Let the flame be at the high.
• Wait until the bubbles start to form over the Kulchas.
• Now lower the flame, flip and cook the other side of Kulcha. (the side with garnish) for a few minutes. 
• Follow the suit for the rest of the Kulchas. 
  

Baking them in an Oven:

• Preheat the oven to 180 Degree Celsius.
• Place the rolled Aloo Kulchas on the baking tray. 
• Bake them in the preheated oven for about 4–5 minutes. 
• Flip them and bake them again for about 3–5 minutes. 
• Remove them from oven and then brush butter over it.

NOTES:

• Sifting the dry ingredients once makes the flour lighter and combines all ingredients evenly.
• This also makes a soft, pliable dough.
• Can use water or milk to knead the dough.
• Mash the potatoes without any lumps.
• If the Potato stuffing is prepared without lumps and large pieces, the Kulchas will not break while rolling.
• Can Substitute Amchur (Dry Mango Powder) with Lemon Juice.
• Chop Onions and Green Chillies as finely as possible.
• Can avoid adding Green Chillies too.
• Using the ingredients mentioned under 'For Garnishing' is totally optional.
• Iron griddles work best to make this Kulchas. 
• Smear some fresh butter over hot Aloo Kulchas before serving. 

RAMADAN NOMBU KANJI

    At the onset of Ramadan, the Holy Month, I always get reminded of two things, one is Biryani and the other one is Nombu Kanji.  Nombu Kanji is simply the spirit of Ramadan served in a bowl.  Every year, our neighbour used to share us their special Iftar dishes and this Nombu Kanji was one default dish along with their famous Mutton Biriyani, Brinjal curry, Chicken Curry, Egg Gravy, Raitha and Firni. The routine comes up quite often during Ramadan month until the day of Eid.  I am a big fan of all these recipes.  I learnt this Nombu Kanji recipe from our neighbour's grandmother. This is a foolproof and an easy recipe which can be incorporated within minutes.

    My love for Biriyani is incomparable, and this Nombu Kanji simply fits into the genre.  The only difference is that it is a bit of gruel like with all good properties & flavour of Biriyani.  Those days I never thought much about the dish rather than just gobbling it up.  But years of thought process has made me read about the dishes, its origin, history and significance. 

    Well, when we all think about Ramadan, we all know the most obvious feature is the abstinence from food and drink from Sunrise to Sunset. The idea being to create an intimate experience of thirst and hunger for 30 days in a row. But this Muslim holy month is also a time to emphasize the spirit of giving and sharing, to practice as much charity as possible.  We can see quite a number of Zakat counters during this Holy Month.  So we can see most of the mosques in Tamil Nadu and Kerala catering Nombu Kanji during the holy month with the sole intention of offering help to the needy – ensuring nourishment for those who might not have enough to fill their stomach after a long day's fast.  

RAMADAN NOMBU KANJI

    Nombu Kanji is synonymous with the Iftar meal, marking the completion of the day’s fast during Ramadan. Iftar is the meal, families eat together at sunset to break the fast.  When Muslims break their day-long fast, the first thing they do is have water and dates. The Prophet Mohammed is believed to have opened his fast with dates, and Muslims try to follow the same practice when possible.  Even at some households in Tamil Nadu and some parts of Kerala, they follow it up with a few bowls of Nombu Kanji before praying.  This rice porridge keeps the stomach light, and it is also easily digestible for bodies that have been fasting.  

 

For more PORRIDGE/KANJI RECIPES, Click here...

Cuisine - South India
Recipe Type - Porridge
Difficulty - Low
Serves - 4-6
Author - SM

Preparation Time - 15 - 30 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO MAKE RAMADAN NOMBU KANJI

RAMADAN NOMBU KANJI

INGREDIENTS:

For Nombu Kanji:

Chinigura/Jeeraga Samba Rice/Basmati Rice - 1/2 Cups
Minced Meat - 1/4 Cup
Moong Dhal - 1/4 Cup
Onions - 1 No.
Green Chillies - 3-4 No's.
Ginger - Garlic Paste - 1 Teaspoon
Tomato - 1/2 a tomato
Coconut - 2 Tablespoons
Coriander Leaves - Few
Mint Leaves - Few
Coconut Milk - 1 Cup
Water - 21/2 - 3 Cups
Salt - To Taste 

For a detailed Recipe on HOW TO MAKE COCONUT MILK, Click here…

VEGETABLE STEW

        "Vegetable Stew" is a combination of classic Vegetables slow-cooked in a liquid particularly on a very low flame. But when it comes to "Kerala Style Stew" colloquially called "ISHTU" it is cooked with Coconut Milk which results in a creamy, rich textured stew. Kerala Stew is usually not allowed to boil, but simmered to perfection, that the essence of Meat, Vegetables, Seasoning and Flavourings get infused into the dish. A dish which took twists & turns and which finally got confined to the taste buds of a typical Keralite.
     

    This Vegetable Stew is totally a vegetarian version of a typical Kerala Stew, but authentically Vegetable stew stands as a base to all other stews originating from the region.  Basically, a vegetarian dish slowly adapted into using Chicken, Lamb/Mutton, Beef or Duck in it.  The base for a Kerala Stew is Coconut Milk.   The mild usage of local spices and condiments enhances the flavours with only a subtle note of the ingredients and all the more perfectly retaining the white colour which is synonymous to Kerala stew. Creamy and light on Masala, this dish stands out for its unique & versatile flavours. Add Mutton for a "Mutton Stew" & Chicken for "Chicken Stew" to this basic Vegetable Stew.  Yet another version of unique "Minced Meat Stew" can be prepared with Minced Meat too.
     

    Stew is usually served along with Appam, Idiyappam or Puttu.  It goes well with Bread too.  It is one of the most frequented dishes in a Kerala household. And especially, on the day of Christmas and Easter, it is an unavoidable breakfast dish in our household, a tradition picked up from my MIL. Mutton/Beef Stew is quite famous among the Christian families of Kerala and is served for festivals like Christmas, Easter, and special occasions like Weddings, Christenings, Anniversaries... Not an exaggeration, but any special occasion calls for the combination of Appam, Stew & Cutlets, at home.

      So, an all good Vegetarian version of a Kerala Stew made only with vegetables, like Carrots, Green Peas & Potatoes. Add classic vegetables like Beans, Cauliflower or any other vegetables of your choice along with the above for a whole lot of Veggie filled Kerala Stew.  If you are in a mood for a Vegetarian Version of this classic stew, then this recipe is for you and I make this Vegetable Stew when I am in a mood for a light Stew.


For more STEW RECIPES, Click here...


Cuisine - Kerala
Recipe Type - Stew
Course - Side Dish
Spice Level - Low - Medium
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 20-30 Minutes



For more recipes from GODS OWN COUNTRY - KERALA  click here...

HOW TO COOK VEGETABLE STEW

VEGETABLE STEW

INGREDIENTS:

Spices:

Cinnamon 1" Stick - 1 No.
Cloves - 2 No's.
Cardamom - 2 No's.

For Vegetable Stew:

Carrot - 1 Cup
Green Peas - 1/2 -3/4 Cup
Potatoes - 1 Cup
Onions - 1 No.
Ginger 1" Piece - 1 No.
Green Chillies - 5-6 No's.
Garam Masala - 1 Teaspoon
Thick Coconut Milk - 1 Cup
Thin Coconut Milk -  2 - 21/2 Cups
Curry Leaves - 2 Sprigs
Salt - To Taste
Coconut Oil - 2 Tablespoons

For a detailed Recipe on HOW TO MAKE COCONUT MILK, Click here... 

 

To Garnish:

Coriander Leaves - a few

VEGETABLE STEW

METHOD:

For Vegetable Stew:

• Clean, Peel and dice Carrots and Potatoes.
• Extract Coconut Milk and keep it aside.
• Cut Onion into thin Slices, slit the Green Chillies and keep it aside.
• Heat oil in a pan and splutter the ingredients mentioned under 'Spices' on a medium flame.
• Sauté Onions and Curry leaves along with the spices until onions turn translucent.
• Add slit Green Chillies and finely chopped Ginger to the above and sauté for a while.
• Sprinkle Garam Masala and fry this on a very low flame until fragrant(optional).
• Add Carrots, Peas and Potatoes to the above and mix well.
• Sprinkle some salt and a pinch of sugar.
• Add enough water for the Vegetables to cook.
• Once the Vegetables are cooked, pour Thin Coconut Milk and mix well.
• Leave this to boil on a very low flame, stirring occasionally.
• Finally, pour in the Thick Coconut Milk and give a quick stir.
• Leave this on a low flame for a few more minutes.
• Finally, garnish it with Coriander Leaves.
• This Creamy Vegetable Stew is ready to be served with Appam, Idiyappam, Puttu or any dish of your choice.
• Goes well with Bread too. 

VEGETABLE STEW

NOTES:

• Adjust the number of Green Chillies to suit your spice level.
• If you want spicy stew, can add a few more Green Chillies, or finally sprinkle some white pepper over the stew (this is to retain the white colour of the stew).
• If cooking this Vegetable stew along with any meat, adjust the cooking time accordingly.
• Can add Mutton/Lamb, Beef or Chicken to this Vegetable Stew. 
• Can try making Stew with Minced Meat too.  
• But we add a combination of Vegetables along with Meat while making Stew at home.
• Some Stew recipes just add Potatoes along with the Meat.
• Use any preferred classic Vegetables for this recipe.  Normally Carrots, Potatoes, Green Peas, beans etc., are used.
• If cooking the Vegetables in a pressure cooker, just cook it for a whistle.  
• Adding Garam Masala is totally optional. 
• Can use any vegetable oil for the recipe. But Coconut Oil gives an authentic touch to this typical Kerala Stew.
• I usually add about 3-4 teaspoons of Milk Powder along with Coconut Milk, which gives you a creamy white coloured Stew.  But it is purely optional.
  

    We all love Parottas, but most of us are not experienced enough to make Parottas at home as an ace Parotta Master.  Spreading & elongating the Parotta dough throwing it out through the air to get a thin sheet, which results in wonderfully flaky & soft Parottas.  Experience can surely make you an ace in due course.  But I am not "Dulquer Salman" to get it through overnight as he does in the Malayalam Movie "Ustaad Hotel". The whole movie is laced with food in its script. When I write about Parotta, I indeed need to mention "DQ alias Dulquer Salman"somewhere or the other.  Though not quite related to the above anecdote, but because of an inside joke in the family, but he has become so synonymous to Parotta at home.😉

    So, I needed some easy-queasy techniques, as normal as ever, to feed my lazy mind. And at last this is what I found after years of multiple trial and errors. Good techniques to easily get perfectly textured soft & flaky Parottas.  I think this particular technique has taken up the social world. It has been propagated well enough and it is absolutely a boon to people like me, who love to make Parotta and also require easy technique. It is also known by the name of  "Nool Parotta" or thread like Parotta, which is the final texture of this Parottas which is the result of cutting it into thin strips. 

QUICK PAROTTA RECIPE

    The Parotta recipe though is the one I perfected after quite a number of mishaps and adjusted to my preference.  But I prefer Mrs. Lakshmi Nair's Parotta recipe which yields you with soft & tasty Parotta not heavy as such.  Just the leavening time is what was a concern.  Sometime, you may decide to cook Parottas and may not have enough leavening time.  Then this recipe comes out to be useful.  You just need to leaven the dough for about 15 Minutes.

For more PAROTTA RECIPES, Click here...

    So, for the love of Parotta the second Parotta recipe (BACK TO BACK POSTS), as such a remarkable technique to get perfect Parottas - Layered and flaky, soft & tasty.  For EASY PAROTTA RECIPE, Click here...

Quick Parotta Recipe:

QUICK PAROTTA RECIPE

    Here, what's special about this Quick Parotta recipe is that, it can be cooked up in no time.  It doesn't require much of a leavening time And the technique used is simple amazing.  Once, the Parotta is well spread until thin, you would need to grease it up well all over the spread dough.  I have used Oil for it.  The original recipe asks for a mixture of Ghee and Butter, which made Parotta too heavy for our liking.  So I am altering it here.  Once you grease it up, then you need to cut thin strips out of a thinly spread Parotta and then gently fold it from one end using a Pastry Scraper or a broad spatula.  Grease it up again and then fold it up into a roll, as for a Parotta.  As simple as that.

    My previous posts also highlight yet another easy technique to get wonderfully layered Parotta. So here, choose the technique you prefer.  Both are easy ways to make perfectly layered & flaky Parottas.

For more INDIAN BREADS, Click here...

Cuisine - Indian, Malaysian
Course - Main Course
Serves - 3-4
Yields : 8 Parottas 
 Author : SM

Preparation Time - 20 -30 Minutes
Leavening Time - 15 Minutes
Cooking Time - 20 - 30 Minutes

For KERALA STYLE BEEF RECIPES, Click here...

 

HOW TO MAKE QUICK PAROTTA / QUICK PAROTTA RECIPE

QUICK PAROTTA RECIPE

 

INGREDIENTS:

For Quick Parotta Dough:

All-purpose Flour - 3 Cups
Semolina/White Rava - 1/2 Cup
Sugar - 4 Tablespoons
Salt - To Taste
Water - 1 Cup + 4 Tablespoons

 

For Smearing & Cooking:

Oil - 1/2 Cup(Approx)

For Dusting:

All-purpose flour - 1/2 Cup(Approx)

 

METHOD: 

For Quick Parotta Dough:

• Sift All purpose flour once, add semolina along with and add it into a big bowl.
• Make a hole in the centre and add Sugar & Salt.
• Then pour in about 1 Cups of Water to the flour mix and knead it into a pliable dough.
• Add the rest of the 4 tablespoons of water, a little(1 tablespoon) at a time, and knead it into a soft, pliable dough.
• The dough shouldn't be tough.
• Knead well for about 10-15 minutes.
• Then cover and leave it aside for about 15 Minutes.
• After 15 minutes, knead it once again.  The dough would have turned soft.
• Dust lavishly onto the surface you are going to spread the Parottas.
• Make balls out of the dough. You may get about 8 Balls out of the dough.
• And roll it out into a thin and even round (into the shape of a chapati), dusting enough flour as required so that it doesn't stick on to the surface.
• Spread it out as thin as possible.

•  Now, using a brush, smear oil/butter all over the spread dough.
  

• Then using a knife cut thin strips all through the spread dough.
  

• Now using a Pastry scraper, gently fold it up into a long strip. 
  

• Grease your hands well, and smear oil all over the long strip of dough. 
  

• Then, from one end, coil the folded strips around itself into a spiral.
• Tuck in the loose ends.  Grease it up and leave it aside.

• Follow the suit for the rest of the spread Parottas.

 

For Parotta:

• Meanwhile, heat the griddle in high flame.
• Gently spread the coiled dough, by gently pressing them with your palm to make a perfect round shape. 

EASY PAROTTA RECIPE

• Place the rolled Parottas on the hot griddle and cook.

 

• Lower the flame slightly and flip the parotta once and cook on the other side.
• Drizzle some oil over the parottas while they are cooking.
• Wait until small golden spots start to pop around.
• Once cooked, they will be crisp on the outside.
• Follow the suit for the rest of the parottas and keep them stacked.
• Once done, slightly crush the stack with both your hands (the parottas should be hot, but warm enough to handle). This is to ensure that the layers are separated and the parotta is flaky.

 

QUICK PAROTTA RECIPE

NOTES:

• Use more water, if necessary, while kneading the dough.
• I used exactly 1 Cups & 4 tablespoons of water to knead the Parotta dough.
• Please do strictly follow the measurements & leaving time for perfect Parottas.
• Use ample of oil to smear the spread Parottas before cutting it into strips.
• Then collect it into a long strip using a pastry scraper or a broad spatula.
  
• Smear oil all over the collected long strip with your hands, and then simply fold and roll it out.
• Gently spread the coiled dough, by gently pressing them with your palm to make a perfect round shape.
• Once cooked, slightly crush the stack with both your hands (the parottas should be hot, but warm enough to handle). This is to ensure that the layers are separated and the parotta is flaky.