Thursday, 10 May 2018

Chicken Rice Bites

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  • Oil – 1 Tbsp
  • Chopped Onion – 1 Tbsp
  • National Garlic Paste – 1/4 Tsp
  • National Ginger Paste – 1/4 Tsp
  • Chopped Tomatoes – 2 Tbsp
  • National Biryani Masala – 2 Tbsp
  • Yogurt – 2 Tbsp
  • Chopped Green Shimla Mirch – 1 Tbsp
  • Chopped Colored Shimla Mirch – 1 Tbsp
  • Boiled Shredded Chicken – 1 cup
  • Rice – 1 1/2 cup
  • National Chat Masala
  • 1 egg
  • Green Onion – 1/2 cup
  • Oil – 2 Tbsp
  • National Chilli Garlic Sauce – 2 Tbsp


  1. In a frying pan – Add 1 tbsp oil, 1 tbsp chopped onion, 1/4 tsp National Garlic Paste, 1/4 tsp National Ginger Paste, chopped tomatoes, 2 tbsp National Biryani Masala, 2 tbsp yogurt, chopped green shimla mirch, chopped colored shimla mirch and boiled shredded chicken.
  2. Mix well and cook for 2 minutes.
  3. Cool the mixture in room temperature.
  4. To this mixture – add 1 1/2 cup of rice, National Chat Masala (up to taste), 1 egg and green onion.
  5. Mix it well and make small patties.
  6. In a frying pan – add 2 tbsp oil and fry the small patties.
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Wednesday, 9 May 2018


"A most loved Palestinian sweet! Crunchy destroyed phyllo batter is prepared with a layer of velvety sweet cheddar and afterward splashed in rosewater syrup. It's basic yet amazing for Ramadan recipes. The cheddar filling is customarily produced using Nabulsi cheddar that is desalted. The ricotta-mozzarella blend is an awesome substitute, and lower-fat items can be utilized. In the event that you approach a Middle Eastern basic supply, you can most likely find kanafa color, which transforms the batter into the orange or ruddy shading that is the mark of kanafa."


  • 1 (16 ounce) box shredded phyllo dough (kataifi)
  • 1 (15 ounce) container ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/3 cup white sugar
  • 12 ounces unsalted butter
  • 1 cup white sugar
  • 1/2 cup water
  • 1 teaspoon lemon juice
  • 1/8 teaspoon rose water (optional)


  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Use a food processor to finely chop the frozen, shredded phyllo dough. The strands should be about the size of a grain of rice. Pour the dough into a large mixing bowl. In a separate bowl, mix together the ricotta, mozzarella, and 1/3 cup sugar.
  3. Place the butter in a large liquid measuring cup or bowl with a spout. Heat the butter in a microwave until completely melted, and let it sit for several minutes until a thick white foam has formed on top. Clarify the butter by using a spoon to skim off the foam.
  4. Carefully pour the butter into the bowl of phyllo dough. Avoid pouring in the white milk solids at the bottom of the clarified butter. Use your hands to mix the butter and dough together. Make sure that the butter is absorbed by taking handfuls of the dough and rubbing it between your palms.
  5. Evenly spread the buttered phyllo dough into a 9x13-inch pan and firmly press it into the bottom and edges. Spread the cheese mixture onto the dough, avoiding the edges of the pan.
  6. Bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 30 to 35 minutes.
  7. While the kanafa is baking, prepare the syrup. Combine the water and 1/2 cup sugar in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and stir in the lemon juice. Simmer, stirring constantly, until the sugar is dissolved and the mixture is thickened, 5 to 7 minutes. (Do not let the mixture turn golden and caramelize.) Remove from heat and add the rose water; set aside.
  8. Remove the kanafa from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the baking dish onto the platter so the phyllo is on top. Pour the syrup over the kanafa. Cut into pieces and serve while hot.

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