How to make Tamarind Juice

Tamarind Juice

Tamarind juice is a very fresh summer drink and very tasty. To make a drink of tamarind fill a glass to 3/4cold water, add the 2 or more of tamarind juice it depend on the taste. Then fill the other ¼ of the glass with cold water and refrigerate the rest of the juice.

Ingredients:

1 lb         tamarind (also known as St.Jhon’s Bread)

1½ lb     sugar     

12            cups water

Juice of 2 lemons

Preparations:

Cut the Tamarind to small pieces then put them in the saucepan, add the water and let them soak for at least 7-8 hours or through the night. After has been soaked mash them very well then put them through a very fine strainer and in second time put them in the cheesecloth and squeeze most of the tamarind out. Put the tamarind in a saucepan add  sugar and  boil for 5-7 minutes  with stirring from time to time and by scoping the heavy froth out. Then add the lemon juice and leave it for few minutes. Remove from heat to cool down.

How To Make Chicken with Rice, Meat and Vegeetabls

                                      Chicken with Rice, Meat, and Vegetables 

INGREDIENTS:

1                      chicken about (1 kg)

400 g            lamb or beef

2                      cups rice

1                      cup ghee

2                      cups peas 

1                       large onion skin removes

2                      tablespoons pine nuts

2                      tablespoons blanch pistachio nuts

½                   cup blanch almond

½                   teaspoon mix spices

½               teaspoon cinnamon

½               teaspoon cardamom

½              teaspoon saffron or safflower

Salt and pepper to taste

Preparations:

Wash and clean the chicken, then cut into four pieces. In large saucepan put the chicken with chopped onion, spices and (5) cups of water.

Boil the chicken for 40 minutes 0n a low heat then remove the chicken pieces from the pan and reserve the chicken water.

Fry the nuts one by one and set aside. Put ghee in the saucepan and fry the meat. Wash the rice well then fry for 2-3 minutes add peas mix it together keep frying for 2 minutes more then add the meat and pistachio nuts to the rice.

Remove all the bones from the chicken. In a large pan put the chicken in the bottom of the pan then add rice, meat and nuts on the tops of the chicken. Then add 3 cups of chicken reserve water or as needed, cover the pan and cook on a low heat for 30 minutes or until done.

when its done remove the cover from the pan bring a large platter and put the inside of the platter on the top of the pan by holding in both hands and turn it upside-down leave the pan on the top of the platter for 5-7  minutes without moving or stirring after that careful remove the pan and set aside .

Put the fried pine nuts, alm0nd and pistachio on the top of the platter.

 Serve it with salad.

How to Make Vegetables with Lemon

Vegetables with Lemon

Ingredients:

½ kg        potatoes cut them quarters

¼ kg        cauliflower florets

¼ kg         zucchini cut them to thick slices

1                 cup green beans

1                 cup fava beans

1                 large onion cut slices

2                tablespoons chopped parsley

2                 cloves chopped garlic

2                 teaspoons cumin powder

2                 teaspoons chopped coriander or powder

¼              teaspoon black pepper

3                 tablespoons olive oil

1                 juice of lemon

½             lemon rind (peel)

1 ½         cups of water  

Salt and pepper to taste.

Preparations:

Put onion in saucepan with olive oil and cook until the onion become tender and transparent, add the garlic, cumin, coriander, black pepper cook for one or two minutes.

 Add the potatoes, cauliflower; zucchini stir all the ingredients together well. Then add the lemon juice, rind and the water to cover the vegetables Cook them on a low heat for 20 minutes. Then add green fava beans and green beans continue to cook for 15 minute more or until the vegetables are done.  Then transfer the vegetables to a large platter top with chopped parsley.

Serve with cooked white rice and salad.

How to Make Stuffed Tomatoes and Zucchini

Stuffed Tomatoes and Zucchini

Preheat oven to 375°F
Ingredients:
4 large tomatoes cases
4 large zucchini
1 finely shredded onion
1 finely shredded carrots
2 tablespoons white bread or dry bread crumbs
200 g ricotta cheese or cottage cheese
200 g minced mushroom or very finely chopped
1 teaspoon tomato juice or half teaspoon tomato paste
1 teaspoon minced or very fine chopped parsley
½ lemon juice
¼ teaspoon red chili powder (optional)
3 tablespoons corn oil
Salt and pepper to taste
Preparations:
Cut the tops of the tomatoes and scoop out the pulp and reserve the tomatoes cases and the pulp. Then cut the zucchini lengthwise and scoop out the pulp and discarded.
In a saucepan add oil, onion, tomato pulps and fry them for 3-4 minutes add carrots, mushrooms, parsley, red chili, recotta cheese, lemon juice, salt and pepper mix together and cook for 5 minutes or more.
Fill the tomatoes cases and zucchini with the stuffing cover the tomatoes with the tops. Arrange the tomatoes and zucchini in a shallowpan or baking dish and bake for 20-30 minutes.

How to Make Shrimp with Garlic

Shrimp with Garlic

Ingredients:
500 g  shrimp without shells
6     cloves of minced garlic
¼   teaspoon red chili powder
6     teaspoons olive oil
2     tablespoons chopped parsley
Zest of one lemon or  one lemon rind or one lemon peel
Lemon slices as needed
Salt to taste
Preparations:
In small saucepan add oil, minced garlic and red chili, fry them for 2-3 minutes or until the garlic golden brown then add the shrimps, salt with continue stirring on high heat for two minutes. Remove from the heat and transfer the shrimp to a platter top with parsley and lemon slices.