I feel like the weekend always zooms past, and even though I seem to spend a large portion of it cooking, I’m always left scratching my head as to what I should eat! This Sunday morning, after lugging back a bunch of groceries, I found myself hungry but yet bereft of any quick and easy foods. So, after perusing through my refrigerator, I reached the decision that a quick scramble with some eggs and veggies would be a good (and more importantly, QUICK) solution. Also, I had just picked up some fresh berries so they would be perfect as “dessert.”
I pulled out the veggies from my fridge – 4 baby bella mushrooms, a 1/4 cup red bell peppers I had left over from a previous cooking session and a handful of spinach leaves. I also spotted some left over deli ham. So, I chopped everything up, dropped a knob of butter into the frying pan and started sautéing it all.
Meanwhile, I quickly whisked 3 eggs and dumped them into a different frying pan with some butter. The trick for great tasting eggs is NOT TO OVERCOOK THEM!
To prevent overcooking, but also to have them be cooked in a reasonably quick time, I set the heat on medium, and kept on stirring, making sure the eggs were stirred up as soon as some got stuck to the bottom of the pan. It’s a bit labor intensive, but it makes for much better scrambled eggs.
After scrambling was complete, I turned off the heat, seasoned the eggs with a bit of salt and pepper and stirred in the sautéed veggies and deli ham.
Eggs Poached in a Spiced Tomato Sauce with Ghee [Shakshouka]
Shakshouka kind of looks like an egg pizza, doesn’t it? The combination of eggs and fresh ripe tomatoes is refreshingly awesome. Roby and I eat this popular middle eastern dish all the time because it’s easy to make (one-pan meal) and it’s super tasty.
Shakshouka is made by poaching eggs in a spiced tomato sauce. It’s the perfect any time meal.
When you make this dish, start by cooking onions until they turn golden and then add garlic, serrano pepper and red bell pepper. Once that’s nice and soft, add tomatoes and simmer until the sauce is nice and thick. Spice that sauce and gently crack eggs into your skillet. If you’re trying to make the dish look fancy, crack your eggs in a bowl and then gently slide them into the skillet. This way if you’re clumsy and break a yolk, you can just use another egg (and eat the broken egg yolk egg separately). Cover your skillet until the eggs are cooked to your liking, sprinkle with a little cilantro and devour.
That’s all yolks!
Author: Ashley Thomas Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: 3-4
Machbous is UAE’s one of the most traditional dishes. It is a festive dish although people of UAE prefer to have it quite frequently for its delicious taste and nutritional quality. It is mostly made with lamb, but this preparation can be tried with Pomfret fish as well as with chicken. The taste is wholesome and the effort it needs to cook the dish is worth trying.
The entire cooking process is divided in three portions:
Preparing the meat
Cooking the gravy
Cooking the rice.
Ingredients (Serves 8 -10 people approximately)
For the lamb:
Lamb meat, well rinsed, dried, marinated overnight with
Instruction for preparing the gravy:
Milkio’s Ghee for cooking
Onions: 6 finely sliced
Green chilies, garlic and ginger: 50g each, finely chopped
Bezar spice: 3-1/2 Tablespoon
Ground turmeric: 1/2 Tablespoon
Ground cinnamon: 1 teaspoon.
Cinnamon sticks and cardamom: 10 each
Cloves: 8 cloves
Dry Fruits(Sultanas, whole blanched almonds, and whole unsalted raw cashew nuts): 1 cup each,
Fresh tomatoes: 6 chopped
tomato paste: 1 cup,
Curry leaves: a handful.
For cooking of the rice:
Rice: 2.5kg Salt: as per need Milkio’s Ghee a dollop
6 cups yellow split peas, boiled with salt and turmeric and sautéed with 3 finely sliced onions until the peas get brown
1 tablespoon bezar spice
2 teaspoon saffron, soaked in lemon juice
1 tablespoon rose water
Instruction for Cooking
Cooking the lamb
Take a deep sauce pan and add water into it. When water will start boiling add the lamb into it and boil lamb with salt, turmeric and a pinch of little bezar spice for next 45 minutes. Remove lamb from the stock and keep apart. Reserve the stock for preparing the rice.
In order to prepare gravy, heat milkio’s ghee in a large saucepan, and start sautéing onions until the onions become golden brown. Now add garlic, ginger, and green chilies and sauté them until the ingredients get tender and a little brown in color. Now add bezar spice, turmeric, crushed cinnamon, cardamom, and cloves and continue sautéing the mix on low heat for 3-4 minutes. Add tomato paste, curry leaves and half of the chopped fresh coriander. Now continue cooking on low heat for further a minute. Add lamb to it and season with salt.
To prepare rice, boil rice in large saucepan with 2.5 liters of water until all the water is absorbed. Then add the already prepared lamb stock and cook until all the stock gets absorbed in the rice. Spoon Milkio’s ghee over and keep aside.
Now spoon lamb and gravy on top of the rice and garnish with the remaining coriander. Cover the lid and cook for 10 minutes on low heat. Remove from heat and set rice aside. Garnish with sautéed split peas and bezar spice. Remove from heat, sprinkle with rose water and saffron. Serve hot and enjoy the delicacy.
“HAREES” is a delicious meat based non-veg dish, highly popular in UAE during Ramadan. However, this Ramadan staple can be cooked anytime. It’s healthy, tasty, and extremely easy to cook, a porridge, which also works as a filler food. By adding oatmeal in it, you can increase its health benefits in a natural savory way. One of the great advantages of cooking Harees is your liberty to choose the meat: you can cook Harees with lamb, mutton, beef, as well as with chicken.
In a large pot, add the meat of your choice, and then add sliced onion, cinnamon stick, and water. Bring the mix to boil and cook continuously until it becomes tender. This is the stock you have prepared, and once prepared, keep it aside.
Remove meat/chicken from the broth and finely chop the meat/chicken.
Now using a strainer, you need to drain the prepared stock into a large pot. Add some ghee in the pot, let it be heated till it becomes completely translucent. It’s time to add shredded meat/chicken, the 3 cups of Quaker oats, salt, pepper, and cinnamon in the melted ghee. Keep on stirring using a whisk. Add more water if necessary but in slow process, not at a time. Bring the broth to boil and keep on stirring in every 5 to 10 minutes. You may add more boiling water if necessary. You need to cook for about 40-45 minutes. Now you can add 1-2 spoonful Milkio’s Ghee, stir, and then serve the dish.
(Note: Be attentive while cooking Harees. You need to stir the item in every few minutes so that it cannot get stuck to the pot and get overcooked. The oatmeal content in Harees is prone to get overcooked easily, so you have to be extra careful.
Smoke chicken in a globally famous delicious chicken recipe: the exclusiveness of the recipe is it’s awesome flavor and tongue tingling taste with minimum ingredients. One of the best advantages of this chicken recipe is there is no fixed rule for ingredient measurement; you can add your personal taste by tweaking and twisting the ingredients and its proportion according to your discretion.
Ingredients for chicken marinade:
Chicken: 750 grams
Red Chili Powder
Cumin (Jeera) Powder
Ginger- garlic- onion paste
Milkio’s Pure Ghee –50g for the entire chicken
You need to marinate the chicken first: add all ingredients and keep the marinade chicken in refrigerator for at least 1 hour.
Take 2-3 tablespoonful ghee and add the marinated chicken in the heated ghee. Cover the chicken with adequate water in a way so that the chicken gets covered by water. Add some coconut milk in it: it will add an extra richness in the gravy. Once the chicken gravy starts boiling, reduce the flame and slow the cooking process.
Cook until the chicken becomes soft and tender. When chicken will get ready, open the lid, and add in it chopped coriander leaves, green chilies, and kasuri Methi.
Now, an awesome cooking twist! Keep a small piece of charcoal on flame and hold it with any kitchen tool. Allow the charcoal to be hot.
Once the gravy is prepared, now take a small bowl and place the hot charcoal in it. Pour 1 teaspoon of Milkio’s pure ghee on it.
It will help you to flush the flame out of the charcoal: now place it in the middle of gravy in the cooking pan and close the lid tightly so that the smoke cannot come out of the lid. Allow it to sit tight for next 5-7 minutes.
Now remove the lid, remove the charcoal, and add cream in it. You can add grated cheese on the top. Your prepared smoke chicken is ready to serve.
Now enjoy Smoke Chicken either with rice or with paratha or roti. It is really lip smacking when your culinary expertise will be blended with Milkio’s pure ghee pure quality and aroma!