Hi, every body


Every day new recipe of appetizer,soups, salads,main courses and desserts.

Saturday, June 18, 2011

Tandoori chicken and Asparagus with Cream recipe

Marinade for the chicken
Ginger root-2 inches piece, peeled and grated
Garlic-4 peeled and minced
Cumin seeds - 1 tsp grounded
Cardamom - ¼ tsp
Cloves - ¼ tsp grounded
Cayenne pepper - ½ tsp
Salt - ¼ tsp
Plain yogurt - 1 cup
Chicken pieces - 4 lbs
Vegetable oil or cooking oil - 4 tsp
Paprika powder - 1 tsp (for color)
Turmeric - ½ tsp
Tomato paste 1 tbs.
white vinegar 2 tbs.
lemon juice 4 tbs.

clean the skin of chicken, wash, drain and keep aside

Prick each chicken piece a few times with a fork (to infuse marinade)

Mix grated ginger, garlic, cumin seed, cayenne pepper, cardamom, cloves and yogurt

Transfer chicken pieces to a foil-lined baking pan

Pour over the yogurt mixture

Use your hands to coat the meat completely

Place in an airtight container

Leave for minimum 2 hours or overnight or longer in the refrigerator

Remove from fridge 30 minutes before cooking

Heat oven to 240º C or 475º F

Line a baking tray with aluminum foil

Dribble oil over the chicken in the pan

Sprinkle turmeric

Place baking pan in the oven

Cook for one hour until the pieces turn brown and dry

Turn the pieces halfway though cooking

Drain off excess oil to avoid soggy output.

Wait till the meat comes off the chicken..

Ingredients for the pasta :
pasta boiled
1 onion chopped wings
3 cloves garlic chopped
1 package asparagus
2 carrots cut to big pieces
2 sticks celery
7 pieces fresh mushroom
1 cup cream
1 ts dry basil
white pepper and 1 ts ginger
2 tbs oil.
In a cause pan heat the oil, add the onion for two minutes. then add the rest of all the vegetables.
add salt , white pepper , ginger, and cover the pan for 5 minutes.
After that add the cream and let the sauce boil for 4 minutes. then add the boiled pasta and the basil.
stir the food very well and serve it with the chicken

Sunday, February 6, 2011

Yogurt salad


  • 1 small cucumber chopped into small cubes
  • 1 cup yogurt
  • 1 clove garlic, crushed
  • 1 / 4 cup water
  • 1 / 2 teaspoon salt
  • 1 teaspoon dried mint

  1. In a bowl place the garlic, salt and yogurt. By fork, mix and add gradually water.
  2. Add the cucumber and mint.
  3. Serve this cold salad with Rise and chicken.

Friday, February 4, 2011

Foul with Tahini

  1. 1 Can fava beans 16oz
  2. 2 Large minced Garlic
  3. 1 tsp of salt
  4. 1 tbsp Tahini 
  5. 1/2 Cup lemon juice
  6. 1/2 cup chopped tomato
  7. 1/2 cup chopped parsley
  8. 1/2 tsp cumin
  9. 1 tsp cayenne pepper
  10. 1/4 cup extra virgin olive oil
  • In a pot warm up the fava beans .
  • In a large bowl  place minced garlic, salt, Tahini, lemon juice, cumin and combine with fork. 
  • Add the water which in the can and stir.
  •  Add the beans then mix with a spoon. Top with freshly chopped parley, tomato, olive oil and cayenne pepper. Serve with pita bread.

Wednesday, February 2, 2011

Chicken Musakhan Palestinian Recipe

  • 1 whole chicken, cut into 4 pieces
  • 5 cups water
  • 1/2 cup extra olive oil
  • 3 medium red onions sliced
  • 2 tablespoons sumac
  • 1 teaspoons allspice 
  • 1 tablespoon salt
  • 10 tortilla flat bread
  • 3 tablespoons pine seeds, toasted
  1. Place chicken and water in a large pot and bring to boil. Remove foam as it appears then add salt, simmer for 70 minutes or until chicken is cooked.
  2.  Remove chicken and throw away the water. Set aside to cool. Remove and throw bones and skins. Flake chicken to strips and keep aside.
  3. In a saucepan, heat olive oil on medium heat; add onions and fry for 10 minutes or until the onions become tender.
  4. Add the prepared chicken strips, allspice, sumac and pine seeds. Simmer and stir for 5 minutes or until all are well combined (add salt if it’s needed).
  5. Add some chicken mixture evenly on a center of each piece of bread. Roll bread and brush with some olive oil the top of each roll. put it in a grill pan heat until becomes slightly brown in color.  
  6. Serve with yogurt.

Friday, January 14, 2011

Mushroom salad

  • 1 head broccoli separated into small flowers 
  • 1 cup mushroom shopped  slices 
  • 1 small carrot shredded
  • 2 tbs pesto cream sauce 
  • 1 ts salt
  • 1 ts ground black pepper 
  •  3 tbs extra olive oil
  1. Preheat the oven on broil.
  2. Place the broccoli, mushroom in a resealable bag. Add the oil, salt and black pepper, close the bag and shake to mix.
  3. Pour into a tray and broil for 15 minutes with stir after each 5 minutes.
  4. Serve with pesto cream sauce and decorate with carrot.