Light Lemon Slice

Ingredients

for the base:

1 cup plain flour or 125 g

½ cup icing sugar or 80 g

120 g butter, softened

for the topping:

1 tin nestlé fat free sweetened condensed milk or 405 g

1 egg

1 tablespoon lemon peel, finely grated

½ cup lemon juice or 125 ml

2 tablespoons plain flour or 15 g

1 teaspoon baking powder or 5 g

Preparation

Place the flour and icing sugar in the bowl of a food processor, add the butter and process until mixture forms a dough. Press into a lined 18cm x 27cm tin and bake in a preheated 180°C oven for 15 minutes or until light golden.

Mix together all the topping ingredients until smooth. Pour over the base and return to the oven for a further 25-30 minutes or until the topping is set. Cool completely before cutting into pieces.

Rose Baby Milkshake

Ingredients

1 kg ice cream, vanilla

1 tin NESTLÉ® Sweetened Condensed Milkor 395 g

3¼ cups milk, semi skimmed 1.5% - 1.8% or 800 g

3 teaspoons rose water

½ teaspoon red coloring

300 g ice cubes, crushed

Preparation

Combine all the ingredients together in a blender except the red coloring and crushed ice.

Blend for 5 minutes until smooth; pour the ice and red coloring and blend again for 2 minutes.

Serve in a large chilled glass.

Chicken Kabsa with Sausage & Beans

Ingredients

500 g veal sausage, spicy, casing removed and shaped into small balls

1 kg whole chicken, skin removed and cut into 8 pieces

2 medium onions or 250 g, chopped

3 tablespoons tomato paste

3 medium tomatoes or 300 g, peeled and diced

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground cardamom

1 teaspoon ground coriander

6½ cups water or 1.6 liters, hot

2 cubes MAGGI® Chicken Bouillon or 20 g

2 tablespoons vegetable oil

1 medium potato or 250 g, cut into medium cubes

1 medium green bell pepper or 150 g, cut into 1cm pieces

4 cups basmati rice or 800 g, washed and drained

2 cups red kidney bean, cooked or 300 g, drained and washed

Preparation

Sauté Sausage balls in a large pot until golden, remove and set aside.

Fry Chicken pieces in the same pot with the rendered oil and juices released from the sausages.

Add Onions, Tomato Paste and Tomatoes, to the pot and sauté till onions are soft.

Add Spices, Water and MAGGI® Chicken Bouillon to the pot and simmer content for 45 min or until chicken is cooked.

Remove chicken pieces and set aside and reserve stock.

In a separate rice pot, heat Vegetable Oil, and fry Potatoes, for about 5 min, add Bell Peppers, Rice, cooked chicken, cooked sausages, and top with 1500 of stock (Add more water if needed to cover the top of rice with 2cm liquid) and bring to boil.

Add kidney beans to the pot, cover and simmer on medium heat until potatoes are fork tender and rice is done, about 25 min.

Roasted Chicken with Mushroom and Curry Sauce

Ingredients

1 whole chicken or 1200 g, washed

½ teaspoon salt

½ teaspoon chili powder

¼ teaspoon ground black pepper

3 tablespoons vegetable oil

1 small onion or 70 g, chopped

2 cloves garlic, crushed

1 teaspoon fresh ginger, chopped

2 tablespoons plain flour

¼ cup MAGGI Coconut Milk Powder or 25 g, dissolved in ½ cup or 125ml water

1 tablespoon curry powder

2½ cups water or 625 ml

2 cubes MAGGI® Chicken Bouillon

2 cups mushrooms or 200 g, cut into quarters

Preparation

Put whole chicken in an oven tray and season with salt, chili powder, ground black pepper and oil. Put in preheated oven of a 200°C for 45-50 minutes or until chicken is golden brown in color and cooked. Remove and set aside.

Place the same baking tray over medium heat; Add onion, garlic and ginger over the left over oil in the tray and stir them until fragrant then add flour and stir for 2-3 minutes or until flour changed in color.

Add the dissolved MAGGI Coconut Milk Powder, curry powder, water andMAGGI® Chicken Bouillon cubes. Bring to boil then simmer over a low heat for 5 minutes.

Strain the sauce and return it back to a medium saucepan; add the mushroom and simmer for 5 minutes.

Pour the sauce over the roasted chicken and serve.

Waqar Zaka Dancing with Saima Baloch..

Light Basbousa with Almond

Ingredients

½ cup butter or 100 g, melted

1 tin nestlé fat free sweetened condensed milk or 405 g

¾ teaspoon baking powder

2 cups semolina or 320 g

1 cup ground almonds or 100 g

1 cup water or 250 ml

for the syrup:

½ cup sugar or 100 g

1 cup water or 250 ml

1 teaspoon lemon juice

1 tablespoon cornstarch, (to thicken the syrup)

½ cup water, (cold, to mix with cornstarch)

1 tablespoon ground almonds

1 tablespoon rose water

Preparation

Combine butter, NESTLÉ Fat-Free Sweetened Condensed Milk and baking powder and stir well. Add semolina, ground almond and water and stir until well combined.

Pour and level mixture into 28cm x 24cm baking tin. Bake in a 190°C preheated oven for 35 minutes or until top is golden.

Remove from oven and allow cooling to room temperature. Cut into diamond shapes and pour all over the cooled syrup. Place in fridge to cool completely and then serve.

To prepare the syrup: Add sugar and 1 cup of water to a saucepan. Bring to boil and simmer for 6-8 minutes. Dissolve the 1 tablespoon of cornstarch in the remaining ½ cup of cold water and add to the simmering sugar and water, stir constantly on heat for 2 min until syrup thickens. Remove from heat and stir in lemon juice, rosewater and ground almond.

Light Chocolate Cake

Ingredients

1 tin nestlé fat free sweetened condensed milk or 405 g

100 g butter, melted

150 ml water

1 teaspoon vanilla essence or 5 g

200 g plain flour

½ cup cocoa powder or 50 g

2 teaspoons baking powder or 10 g

1 teaspoon baking soda or 5 g

for the icing:

1 tablespoon butter or 15 g, softened

1 tablespoon cocoa powder

1 cup icing sugar

1½ tablespoons boiling water

Preparation

Combine the NESTLÉ Fat Free Sweetened Condensed Milk, melted butter, water and vanilla essence in a large bowl. Sift together the flour, cocoa, baking powder and baking soda. Stir the dry ingredients into the condensed milk mixture until just combined.

Pour the mixture into a lined 23cm spring form cake tin. Bake in a preheated 150°C oven for 45 minutes or until a cake skewer inserted into the centre of the cake comes out clean. Cool on a wire rack. For 10 minutes then remove from tin and cool completely. Ice top when cold

To prepare the icing, place butter in bowl. Add the sifted cocoa and icing sugar and sufficient boiling water to mix to a smooth but firm consistency.

Saudi Baked Sweet Cheese

Ingredients

1½ cups white balady cheese or 300 g, unsalted, grated

¾ cup butter or 150 g, melted

1 egg

½ cup NIDO Full Cream Milk Powder or 50 g

1 tin NESTLÉ® Cream or 170 g

pinch of salt

pinch of sugar

1 cup plain flour or 140 g

½ tablespoon baking powder

1 cup sugar syrup or 250 ml

Preparation

In a large bowl, combine grated cheese, batter and the egg mix well.

Add NIDO milk, NESTLÉ® Cream , the salt and sugar and mix well.

Combine the flour with the baking powder, then sift over the mixture and mix well.

Spread the mixture in a butter greased round oven tray, 25cm in size and bake in a 160°C preheated oven for 35-40 minutes or until it is done.

Remove from oven, pour the syrup evenly over the cheese and serve.

Saudi Rice with Lamb - Rice Kabli

Ingredients

1 kg lamb, cubes with bones

8 cups water or 2000 ml

2 dried limes

2 cubes MAGGI® Chicken Bouillon

¾ teaspoon ground black pepper

¾ teaspoon ground cumin

¾ teaspoon ground coriander

¾ teaspoon ground turmeric

¾ teaspoon ground cardamom

¾ teaspoon ground cinnamon

2½ cups basmati rice or 500 g, washed and drained

2 tablespoons ghee

3 medium onion or 450 g, sliced

1 cup yoghurt or 250 g, fresh

3 cloves garlic, crushed

1 teaspoon ground saffron, soaked in ¼ cup or 60ml Kadi water

Preparation

Add lamb pieces and water to a large pot. Bring to boil and remove froth as it appears. Add dried limes andMAGGI® Chicken Bouillon cubes. Cover and simmer over low heat for 30-40 minutes or until lamb is tender.

Remove lamb pieces from the stock, add the rice to the lamb stock, around 6 cups or 1500ml, and boil the rice for 10 minutes or until almost cooked. Drain the rice and set aside.

Heat ghee in a large pot, add and cook onions with occasional stirring for 5-7 minutes or until golden brown. Add the cooked lamb pieces to the onions and stir to combine.

Combine the yoghurt with the spices and the garlic and pour over the lamb. Add half the quantity of the cooked rice to cover the lamb in the pot.

Sprinkle half the quantity of saffron water over the rice, cover with the rest of the rice and then sprinkle with the rest of saffron water.

Cover and cook over low heat for 25–30 minutes or until the rice is cooked.

Serve on a large serving dish and garnish with fried nuts.

Lamb Tomato and Green Peas Rice

Ingredients

750 g lamb, cut into big chunks

8 cups water or 2 liters

3 tablespoons vegetable oil

1 medium onion or 125 g, chopped

½ teaspoon ground cardamom

½ teaspoon ground cinnamon

½ teaspoon ground turmeric

½ teaspoon ground coriander

½ teaspoon ground nutmeg

2 medium tomatoes or 300 g, peeled and diced

1 tin canned green peas or 400 g, drained

2 tablespoons tomato paste

3 cubes MAGGI® Chicken Bouillon

2½ cups basmati rice or 500 g, washed and drained

Preparation

Put lamb chunks and water in a large pot. Bring to boil and remove froth as it appears. Simmer over low heat for 1½ hours or until lamb becomes tender. Set aside.

Heat the vegetable oil in a large saucepan, add and cook onions over medium heat for 5-6 minutes or until they become golden brown in color. Add spices, tomatoes, green peas, tomato paste and MAGGI® Chicken Bouillon cubes. Stir for 2 minutes then add the cooked lamb with 4½ cups of the cooked lamb stock, if the lamb stock is not enough add the some normal water.

Add the rice and stir occasionally. Bring to boil then reduce heat, cover and simmer for 25 minutes or until rice is cooked.

Bengali Rasgulla

Rasgullas are homemade cheese or paneer balls soaked in chilled sugar syrup. This recipe is made using a pressure cooker.

Makes 12 rasgullas

Ingredients:

• 4 cups milk
• 1/4 cup lemon juice
• 1 1/2 cups sugar
• 4 1/2 cups water
• Pressure cooker

Method

Paneer:

1. Mix lemon juice in half cup of hot water and keep aside.
2. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
3. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
5. Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
6. To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.
7. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
8. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
9. Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.

Rasgulla:

1. Divide the dough into 12 equal parts and roll them into smooth balls.
2. To make the balls apply some pressure at the first and then release when forming the balls.
3. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
4. Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
5. Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
6. Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.
7. Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
8. Serve the Rasgullas chilled.

Suggestions:

1. If the Rasgullas don’t turn out exactly the way you want, they are hard or not the right shape, do not worry. There’re many ways to create new dish out of the imperfect Rasgullas!
2. For example, if the Rasgullas are too hard or broken, try cutting them into small pieces and mix with soft vanilla ice cream or cover with melted chocolate.
3. You can use the Rasgulla pieces to make kheer, replacing rice with the Rasgulla pieces.
4. The bottom line is to enjoy your creation!

Puffed Pastry

Mawa Kachori is an exotic dessert. This is a delicacy from state of Rajasthan. Rajasthan is known for their rich food and culture. Pastry filled with aromatic mixture of mawa and nuts makes a very festive dessert.

This recipe will make 18 Kachories.

Ingredients:

Crust

• 1cup all-purpose flour (maida, plain flour)
• 2 tablespoons clarified butter (ghee)
• Approx. 1/2 cup of lukewarm water as needed

Filling

• 1/2 cup heavy cream or whipping cream
• 1 cup milk powder
• 1/4 cup mixed nuts (almonds, pistachios coarsely ground)
• 1/4 teaspoon crushed cardamom
• 3 tablespoon sugar

Note: If you are using mawa use ¾ cup of mawa instead cream and powder

Oil to fry

Syrup

• 1cup sugar
• 1/2 cup water
• 1/8 teaspoon crushed cardamom
• Few strands of saffron

Method

Crust

1. Mix flour, and clarified butter in a bowl, making firm soft adding water slowly as needed. Knead the dough until the dough becomes soft and pliable.
2. Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.

Syrup

Boil the sugar and water on medium heat, as sugar comes to boil add saffron, and cardamom on medium heat until syrup is about one thread or 220 degrees (Fahrenheit) on a candy thermometer. Set aside.

Filling

1. Mix the cream and milk powder in a frying pan. Cook on medium heat until it becomes consistency of soft dough, this should take about 3-4 minutes. Stir continuously so the mixture does not burn on the bottom of the pan. This mixture is known mava.
2. Next add nuts mixture, sugar, and cardamom powder to mawa. Mix together well and cook for about 2 more minutes until mixture is consistency of soft dough. Keep aside.
3. After cooling, the mixture will become drier but still should be lightly moist.

Making Kachories

1. Knead the dough for a minute.
2. Divide the dough into about 18 equal parts.
3. Roll each ball into about 2-inch diameter.
4. Take one of the rolled dough in your palm and place about 1 tablespoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 30 balls.
5. Let the filled balls sit for 3 to 4 minutes before pressing.
6. In the frying pan heat the oil on medium high, frying pan should have about 1-1/2 inches of oil.
7. Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into about 3 inches circle.
8. To check if oil is ready put a little piece of dough in the oil. It should sizzle, and come up slowly.
9. Slowly drop the Kachories in the oil, do not over crowd the kachories in frying pan, fry them on medium heat.
10.  After they are puff, slowly turn them over.
11. It will take about 5-6 minutes to fry. Fry until golden-brown on all sides.
12. If the kachories are fried on high heat, they will get soft and will not be crispy.

Serving

1. Just before serving drizzle the kachori with about 2 tablespoons of hot syrup. Garnish them with left over filling or sliced pistachios.
2. Kachories can also be served without syrup.