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Saturday, March 17, 2012

McCain Frozen Snacks



McCain Frozen Snacks launched in India around 2011

McCain Aloo Tikki


Aloo Tikki is a classic combination of mashed potatoes and traditional Indian spices that can be shallow fried or deep fried
These can be eaten just like that or with any Dip/Sauce or can also be used as a Stuffing in the Sandwich/Bun/Rolls


McCain Cheese Mozarella Sticks


McCain Chilli Garlic Bites


McCain French Fries & McCain Smiles





Smiles are Crunchy Potato Treats made from Mashed Potato that are Crisp on the outside and Creamy on inside
Prepared from Fresh Potato these are shaped into Happy Faces to add fun and variety to any regular meal
They can be Baked or Fried & can be served with either Tomato Ketchup, Mayonnaise or any other Dipping Sauce

McCain Smiles- 2 Pieces
Bread- 2 Slices
Cheese Slice- 1
Lettuce Leaves- Few
Tomato- Few slices
Butter- Optional
Oil- For Deep Frying

Deep fry McCain Smiles for 3 minutes or until golden yellow and keep aside.
Butter one side of each bread slice.
Take one buttered slice of bread and evenly top it with tomato mayonnaise.
Place some lettuce followed by slices of tomato and cheese.
Finally arrange McCain Smiles and close with the other slice of buttered bread to make your delicious sandwich!

McCain Super Wedges




McCain Tandoori Veggie Nuggets







Karnataka & Kannada Cuisine!


Mysore:
Can travel easily from Bengaluru on NH-17, distance of 142 Kms which takes about 2 Hrs 48 Mins


Famous Hanumanthu Mutton Pulao Hotel/Mess at Akbar Road, Mandi Mohalla is famous for its Special Mutton/Chicken Pulao 100/- per Plate, Muton Chaap 70/- 
nothing is available for Vegetarians here though
Celebrities like Actor Rajkumar frequented here


Kamath Lokaruchi on Mysore-Bengaluru State Highway (NH 17) is a Pure Vegetarian Restaurant
We can personally vouch for Kamath's presence on those never ending Highways (in between Chennai to Bengaluru & till Karnataka-Maharashtra Border)

Menu items like tempting Maddur Vada (famous in the Mysore Bengaluru Area made of Rice Flour, Semolina, Maida, Onion, Curry Leaves, grated Coconut, Asafoetida), Banana Coconut Chilli Bajji, Neer Dosa, Steamed Idli Vada wrapped in Banana Leaf, Rava Dosa






Mughal Darbar has Arabic influence in their Recipes

Special Mutton Biryani
Titar Kebab bred in Farms, dry spices rubbed & roasted
Chicken Afghani Chef's own creation



Phalaamrutha Ice Cream Shop:

can get a Scoop for as less as 8/-
made from locally grown Fresh Vanillla, Chocolate




City Tour:
One should definitely witness the Huge Grand Royal Celebration Phenomenon during the Major Indian Festival of Navratri in Mysore

Chamundeshwari Temple
Goddess Demon killed Demon Bakasura



Srirangapatnam
Tipu Sultan's Kingdom


Ranganata Temple
1200 years ago Tipu Sultan's father prayed here so this place was spared from attack

St. Joseph's Cathedral
Year 1234 

Clay Decorative Items sold on Highway by the Rajasthani/Gujarati Potters






Udupi:
Krishna Temple (Mutt)
serve about 10000 pilgrims everyday
temple's own Coconut Groves, Vegetable Gardens, Yoghurt with about 600 employees

Kitchens are almost 800 Years Old & areas where only Priests are allowed
prepared without Onion & Garlic

Rasam
Papad/Happala
Sambar secret here is the Molasses which isn't added in Homes
Steamed Rice
Sweets like Mysore Pak




Hampi:
Try the Luxury Accomodation Royal Orchid Hotel in Kireeti






Friday, March 16, 2012

Semolina Porridge with Vegetables (Rava Upma)

South Indian Vegetarian Breakfast Special
Andhra Cuisine
Semolina Porridge with Vegetables (Rava Upma)
Serves 2

Ingredients:
Cream of Wheat/Semolina (Rava/Sooji)-

Onions- 1 No., Finely Chopped

Green Chillies- 2 Nos., Finely Chopped
French Beans/Green Beans- about 7 to 8 Nos., Finely Chopped,
Carrots- 1 Medium, Finely Chopped
Potato- 1 Small, Finely Chopped
Roma Tomatoes- 1 Medium or 2 Small, Finely Chopped
Ginger- 1 Inch, Finely Chopped

For Tempering:
Extra Light Olive Oil/Olive Pomace Oil- 2 Tsp., Oil mixed with Ghee at this stage is optional
Raw Peanuts- 1 Tbsp. 

Mustard Seeds (Rai/Aavalu)-a Pinch
Cumin Seeds (Jeera/Jeelakarra)- (Optional)
Split Bengal Gram/Split Chick Pea (Chana Dal/Senagapapu)- ¼ Tsp.
Split Black Gram (Urad Dal/Menapappu)- ¼ Tsp.
Curry Leaves (Kadi Patta/Karvepaku)- 5-6 No’s
Asafoetida (Hing/Inguva Podi)- a Pinch
 

Water- 3 Cups
Salt- To Taste

Fresh Lemon Juice & Ghee- sprinkled to suit taste individual buds as desired!!

Method:
Heat Oil in a Non Stick Wide Skillet (Kadhai)
Add Peanuts & Saute till Color changes
Add Mustard Seeds & Saute till Seeds Splutter
Add Chana Dal, Urad Dal & Cumin Seeds till the Dals change Color




As the Water Boils rapidly add the Sooji while stirring continuously to make sure there are no lumps



Tips:

Optionally can add Green Peas (Matar), Sweet Corn etc.




Feel free to share your views & do let us know how this one turned out :)

Odiya Cuisine





Hotel Jagannath Family Restaurant on NH-5, Soro
Mushroom is easily available in Jharkhand, Odisha Border areas so most of the Dhabas have Dishes made out of these
This place has Surprisingly Good Food
Veg Thali 25/- with Rice, Dal with Tadka, Sweet Raw Mango Achar, Fried Karela, Fried Potato, Paneer Gravy, Mushroom Gravy 45/- made with Cinnamon, Sugar etc.
Non Veg Thali has options of Organic Mutton 60/- (Taste wise it is different than City Bred Meat) Chicken 50/-, Fish 30/- (Hilsa, Pomfret etc.) cooked in Mustard Oil



Bhubaneswar:

Authentic Odiya Thali Cooked in Mustard Oil

Pakhala Bhaat (Fermented Curd Rice), Kanika, Dalma (Assorted Vegetables), Santula, Mahura, Besara, Saaga Bhaja, Khajuri Khatta, Dahi Baigana, Kheeri & some other Mustard and Coconut based dishes


Manja Rai, Ambula Rai, Kakharu Danka, Ghaanta, Machha Chudchuda, Machha Chhencheda,


Boitalu Phula Bhaja (Red Pumpkin Flower Fry)


Dalma, Orissa Hotel, Kanika (Hotel Mayfair Lagoon), Phulbani (Hotel Kalinga Ashok)

Trident

Pokhal Bhaat
Tomato Khatta
Vegetable Seekh Kebab


Dalema, Bhouma Nagar

Mushroom Sabzi cooked in Banana Leaf with Mustard Flavour

Coconut Kofta Gravy





City Tour:

Lingaraj Temple lies in the heart of the City
Bindusagar Lake
Hindu Japanese Collaboration where King Asoka stone writings are preserved
Battle of Kalinga where King Asoka converted to Buddhism due to the heavy bloodshed



Puri:


From Jamshedpur in Jharkhand, Puri is about 400 Kms.


There is famous saying that Lord Vishnu goes to different places around his Temples for various activities but for Food, Puri is the place to be for him!!!
If it so for him, his Devotees should also be here at least once!!

Behind Jagannath Temple, there is huge Sweets Lane
Chenna, Khoya Munda, Chenna Pudo & many of the Lord's Favourite Sweets like Malai Pakudi can be tasted

Opposite Jagannath Temple is Mamta Khaja Sweets
Khaja (made with Flour, Mawa, Oil Deep Fried Dipped in a Sticky Sugar Syrup called the Raseni/Pak) is one of the Chapana Bhoga of Lord Jagannath

In the Evening near the Temple many Food Stalls are there
Boiled Matar Pani served with Gupchup Pani

In Sinha Dwar Chowk, one of the best Malai waala Doodh is available is near the Temple
Milk is served in Clay Matka perfectly Sweetened
Malai Puri (made with Buffalo Milk Cream which is constantly Boiled & Cooled) served in Leaf

Dalema Puri @ Puri Railway Station
Peace Restaurant
Honey Bee Restaurant
South Indian Restaurant

N Mohapatra Restaurant
Dalma with Malpua is a unique combination
Dalma has Aloo Parwal Kaddu Dal with Strong Rai Flavour

VIP Road has many roadside stalls for Dahi Bara where many College Students flock to eat

Wild Grass Restaurant, VIP Road
Locally available Pumpkin Flour along with its Stem & Leaves are used abundantly

Baingan Chutney Brinja

Wadi Chura made with Fried & Crushed Wadi 

Chingri or Poy is a locally available Green (Saag)



Khoinga Fish is famous for Saltwater & Sweet Water Lakes


Chandanpur:

Hotel Krishna & Hotel Padmalaya
Pure Vegetarian
2 of the most famous sweets are Chenna Pudo (is simple but also complicated as it is cooked in Wood overall & is perfectly Sweetened) & Chenna Jhigri


64 dishes are offered to the God (Chappan Bhog) made within the Temple without the use of Potatoes & Tomatoes

Rice Preparations
1. Sadha Anna - Simple Rice water
2. Kanika - Rice, Ghee and Sugar
3. Dahi Pakhal - Curd Rice and water
4. Ada Pakhal - Rice, Ginger and water
5. Thali Khechedi - Lentil, Rice with Sugar and Ghee
6. Ghea Anna - Rice mixed with Ghee
7. Khechedi - Rice mixed with Lentil
8. Mitha Pakhal - Rice , Sugar and water
9. Oria Pakhal - Rice, Ghee, Lemon and Salt

Sweets (small & deep fried)
10. Khaja - Made of wheat
11. Gaja - Made of wheat, sugar and Ghee
12. Ladu - Made of wheat, sugar and Ghee
13. Magaja Ladu
14. Jeera Ladu
15. Jagannath Ballav - Wheat, Sugar and Ghee
16. Khuruma - Made of wheat, Sugar and Salt
17. Mathapuli - Made of Ghee, Ginger and a kind of beans ground in to a thick paste
18. Kakara - Made of Ghee and Wheat
19. Marichi Ladu - Made of Wheat and Sugar
20. Luni Khuruma - Made of Wheat, Ghee and Salt
(On return of Bahuda Yatra during Suna Vesha, Rasagolla are offered as Bhogas but on no other day Rasagollas are allowed for Bhog)

Cakes, Pancakes & Patties
21. Suar Pitha - Made of wheat and Ghee
22. Chadai Lada - Made of Wheat, Ghee and Sugar
23. Jhilli - Rice Flour, Ghee and Sugar
24. Kanti - Rice Flour and Ghee
25. Manda - Made of wheat and Ghee
26. Amalu - Made of wheat, ghee and sugar
27. Puri - Made of wheat and Ghee and deeply fried like a small thin pan cake
28. Luchi - Made of Rice, Flour and Ghee
29. Bara - Made of Curd, Ghee and a kind of beans
30. Dahi Bara - Cake made of a kind of a beans and curd
31. Arisa - A flat cake made of Rice flour and Ghee
32. Tripuri - Another flat cake made of Rice, Flour and Ghee
33. Rosapaik - A cake made of wheat and

Milk based Sweets
1. Khiri - Milk, Sugar with Rice
2. Papudi - Prepared from only the cream of milk
3. Khua - Prepared out of Pure Milk slowly boiled over many hours to a soft custard like consistency
4. Rasabali - Made of Milk, Sugar and Wheat
5. Tadia - Made of fresh cheese, sugar and Ghee
6. Chhena Khai - Made of fresh Cheese, milk and sugar
7. Bapudi Khaja - Cream of milk, sugar and ghee
8. Khua Manda - Made of milk, wheat and Ghee
9. Sarapulli - This is the most famous and most difficult milk dish to prepare
It is made of pure milk boiled slowly for hours and spread in to a large pizza shaped pan

Curry with Vegetables
10. Dali
11. Biri dali
12. Urid Dal
13. Muga Dal
14. Dalama - This is one of the typical dishes in Oriya Home. It is a combination of Dahl and Vegetable. Usually eggplant, beans, sweet potato and tomatoes, although tomatoes are not used in Temple preparations. Coconuts and a dried root of vegetables known as Bodhi which looks like a mush room and is high in protein are added.
15. Maur
16. Besar
17. Sag - A spinch dish
18. Potala Rasa
19. Goti Baigana
20. Khata
21. Raita - a yogurt like dish with curd and radish.
22. Pita
23. Baigilni





City Tour:

3 most famous Activities in Odisha are Football, Classical Music & Akhada which can be witnessed in Puri City as well

Swarg Dwar Road Beach






Thursday, March 15, 2012

Potatoes & Yard Long Beans (Alu Borboti Bhaja) (Alu Jhudanga Bhaja) (Aloo Barbatti ki Sabzi)

Indian Vegetarian Main Course Special
Bengali/Odiya Cuisine
Potatoes & Yard Long Beans (Alu Borboti Bhaja) (Alu Jhudanga Bhaja) (Aloo Barbatti ki Sabzi)
Serves 2


Indian Names:
Bengali- Borboti
Hindi- Barbatti
Marathi- Chawli Chya Shenga
Odiya- Baragudi Chhoin/Bora/Jhudanga
Tamil- Karamani
Telugu- Alasandalu/Ara Chintakayala

International Names:
English- Asparagus Beans/Chinese Long Beans/Cowpea/Long Podded Cowpea/Snake Beans/Yard Long Beans
Bangladeshi- Sufala Beej Borboti
Chinese- Cheung Kong Tau/Dau Gok











Feel free to share your views & do let us know how this one turned out :)

Bottle Gourd Cooked with Potatoes & Tomatoes (Aloo Lauki Tamatar ki Sabzi)

Indian Vegetarian Main Course Special  
Punjabi Cuisine
Bottle Gourd Cooked with Potatoes & Tomatoes (Aloo Lauki Tamatar ki Sabzi)
Serves 2

Ingredients:
Mustard Oil (Kacchi Ghani Sarson Tel)- 1 Tbsp.
Cumin Seeds (Jeera)- 1 Tsp.
Ginger- 1 Inch, Crushed & Finely Chopped
Onions- 1 Medium, Finely Chopped
Bottle Gourd (Lauki)- 200 gm, Cubed
Potatoes (Aloo)- 250 gm, Cubed

Coriander Powder- 2 Tsp.
Cumin Powder- 1 Tsp.  
Kashmiri Red Chilli Powder-
Red Chilli Powder-
Salt- To Taste
Turmeric Powder- 1 Tsp.

Method:
In a Wide Non Stick Pan, Heat Mustard Oil till Smoking Point
Add Jeera & Saute till the Seeds Crackle
Add Ginger, Onions & Saute
Add the All the Dry Spices (Turmeric Powder, Coriander Powder, Cumin Powder, Kashmiri Red Chilli Powder, Red Chilli Powder mixed in Water) & Mix well
Add Potatoes and Coat all the Pieces well with the Powdered Masalas
Add Lauki, Salt & Toss well
Garnish with Fresh Coriander Leaves







Tips:
Can use Extra Light Olive Oil/Olive Pomace Oil instead of Mustard

Feel free to share your views & do let us know how this one turned out :)

Punjab & Punjabi Cuisine!


Amritsar- Punjab's Culinary & Spiritual Capital!
Amritsar is a name derived from the Lake inside the Temple, Amrit ka Sarovar!

Nirvana Trip:
If possible, a visit to the Harminder Sahib Temple/Golden Temple should be taken at least 3 times a Day, once at Dawn (when the Guru Granth Sahib is brought out from the Akal Takht and taken to the temple in a ceremonial Palki), again at Mid-day (Sun’s rays dancing on the gleaming gold dome and have a Langar Lunch) & lastly at Twilight to watch the Temple change color with the setting Sun

There is a facility to wash our Feet just before entering the Temple with a Cool Water Pool
The Temple is surrounded with Pure Clean White Marble
The Devotees are so particular about the Cleanliness & Spirituality Aspect that they will keep reminding you to Cover your Head & Pick any things that Fall down as well!
Stairs go downwards in the Temple which symbolizes to Lower your Head so that all the Negative virtues like the Ego, Attitude, Selfishness are dispelled


The start of Sikhism started to protect the Common People from the Attacks of the Mughal & Afghan

Jalianwaala Bagh 

Pul Kanjari
A trip to this Holy Town gets Complicated as we People may have limited stomachs, too much Desire & some great Food to gorge on :P!!


Culinary Trip:
Start off a Hot day with a Chilled glass of Thick Buttermilk (Lassi) topped off with  Fresh Cream (Malai) in Sweet, Sour or Plain flavors

One of the traditional & popular Breakfast items are the Amritsari Kulchas stuffed with Cottage Cheese, Mashed Potatoes, Mixed Vegetables or simply plain with Butter served with loads of Butter & Chole
 
Must have Breakfast at Kanha Sweets (Kanahya Lal Sant Ram) in Lawrence Road
Desi Ghee Preparations like Winter Specials like Gud ka Halwa (Sooji, Gud, Kishmish), Pinni, 
A Breakfast Thali here has Launji, Large Puri Chana, Pickled Carrots

Kesar da Dhaba in Chowk Passion (Passian) since 1916
Exquisite Recipes passed down through Generations made in Desi Ghee
Tandoor Items like Naan, Kulcha, Aloo Parantha, Lacchha Parantha  etc.. & their Aromas drew my Hubby Pavan so much (Tandoor being his All Time Favorite Cuisine) that he just couldn't wait to Gorge on them :P
Some personal Family Favorites from their Menu are the Dal (which takes a long 10-12 Hours to prepare), Palak Paneer, Chole, Baingan Bharta, 


Seating arrangement is available in both AC & non AC rooms


Gurdas Ram Jalebi Waale in Katra Ahluwalia for Awesome Jalebis, location is very close to the Main Gate of Golden Temple

Bestest Lassi from Ahuja Milk Bhandar in Dhab Khatikan Near Hindu College
Also Hall Bazaar, Lassi Wala Chowk (Opposite Regent Cinema)

Bansal Sweets for Pinni’s

Crystal Restaurant is a famous joint at Queens Road


All India Fame Amritsari Kulcha on Maqbool Road
Kanwalpreet Singh

Difference between a Stuffed Naan & Amritsari Kulcha is that the Kulcha has a 7 layer Dough with Ghee on each layer with Potato, Onion, Green Chillies, Pomegranate Seeds, Coriander Leaves Served with Tamarind Chutney
Open from 830 Am-7 Pm



Kanahiya Sweets for Chole Bhature in Phullan Wala Chowk

Khulche Chole Dhaba for their Kulcha, Naan with Chole in Maqbool Road

Brijwasi Chat in Cooper Road


Surjit Food Plaza for Tandoori Specialities especially Tandoori Chicken
This place was a Dhaba at first which has been converted into a Full Fledged Restaurant

Beera Chicken House Majitha Road started in 1972
Owner Balbeer Singh


Gurbax Singh Gurdeep Singh Papar Warrian Wale, 1st Floor, Akali Market
Papad are made on the roofs of this Shop and exported to Australia & New Zealand



In the Farmer's Market can get the Fruit & Vegetable Seeds for just 30/- for 6 packets

Shopping Trip:
Hall Bazaar Near Arya Samaj Temple for Jutti Capital/Shoes-Turrewaali Jutti, Phulkari Dupatta-Hand made & Machine made
Famous Twirl of Moustache-


4 Hours from Amritsar
Malerkotla is a Muslim-dominated town in Punjab takes pride in the peace and harmony 




Kotkapura is the Cotton rich Town of Punjab

Culinary Trip:
Must visit is the Famous Dhodha House which sells Dhodha- Pakistan's Punjab Province Sweet came to India after Partition

Royal Atta Chicken in Jalto Road Kotkapura
Tomarjit Singh's ancestors were from the Pothohar Region near the Border of Afghanistan & Pakistan (NWFP)


theirs is a closely guarded recipe which involves marinating a dressed-up Chicken with a mix of special spices, tightly seal wrapped in a muslin cloth with a thick covering of kneaded Wheat flour (shaped like a Papaya) and roasting in a slow-fire oven
As the flour shell hardens and turns black, it is gently cracked up and the chicken is served steaming hot!

Sheep Meat

Chandigarh, Bhatinda, Mumbai

Manmeet Chicken


















Ludhiana:

Culinary Trip:
Chawla's Original Cream Chicken
served with White Bread


30 Kms. from Jalandhar & Ludhiana is Lucky Vaishno Dhaba on NH-1 near Jalandhar-Phagwara Highway
Best Breakfast with famous Nimbu Achaar Bamboo Achaar
2 different types of Paneer, 3 different types of Rotis, Raita

Haveli on NH-1, fabulous interiors & seating
Haveli Special Thali (Saag, Pudina Mirchi Chutney, Dahi Bhalla, Shahi Paneer, Dal, Rice, Kheer, Papad) 100/-, Sarson da Saag, Makki di Roti, Thick Lassi 100/-

Punnu Pakoda Waala on Gill Road
open only from 11 AM till 5 PM
Paneer Pakode 160/- Kg, Mix Pakode 100/- Kg



Patiala:
Culinary Trip:
Sahni Dhaba A.C. Market
Veg Items like Kadi Pakora 30/-, Sarson ka Saag (Fresh Greens with Spices), Rajma 40/-, Paneer, Missi Roti,
Non Veg like Mutton Curry, Saag Mutton 160/-, Butter Chicken 300/-, Keema Kaleji (Liver Chunks with Spices) 140/-,


Lohri Festival is celebrated after the Winter months come to an end for the Warmth it brings in

Sweets like Special Winter Sweet Bhugga made of Khoya, Ras ki Kheer (made with Rice Kheer made from Fresh Sugarcane Juice, Boiling Milk Rice Soaked for 10 Minutes), Til ke Laddoo with Jaggery

Sesame seeds contain two unique substances: Sesame Seeds & Sesame Oil
Both of these substances belong to a group of special beneficial fibers called lignans, and have been shown to have a cholesterol-lowering effect in humans, and to prevent high blood pressure and increase vitamin E supplies in animals. Sesamin has also been found to protect the liver from oxidative damage


"Til Bhuga Pinni" also known as Til ke laddoo is one of the most special eats of winters in North India
It is enjoyed  on the "Festival of Lohri" over Bonfire on 13th Jan every year along with Peanut and Sesame brittle Gajjak
The key ingredient of Bhugga Pinni is Sesame seeds, which are lightly roasted over low heat and rolled
with Milk powder, Sugar and Nuts. Sesame seeds may be the oldest condiment known to man dating back to as early as 1600 BC. The sesame seeds, also called Til in India are loaded with nutrition, Copper, Calcium, Magnesium, Iron, Phosphorus, Vitamin B1, Zinc and dietary Fiber.  The whole seeds adds crunch to laddoos and breads, while the Sesame oil is highly valued in healthy cooking

City Tour:
Baba Singh made Qila Mubarak

Sandnauli Village 25 kms from Patiala



Chandigarh:
Culinary Trip:
Pal Dhaba Sector 28-D special Butter Chicken
Fresh Butter Cream
Daal
Chana Masala
Shahi Paneer Missi Roti

Sec 8 B Market

For Evening Tikka's, Pudding's & Pie's, Snack Bar, Ice Creams



Feel free to share your views as on how this Trip turned out & do let us know of any Quality Bakeries/Cafe/Restaurants in your area :)

Wednesday, March 14, 2012

Moroccon Cuisine



Essaouira- Sea Coast Town of Morocco:

Harissa- Versatile!
Blend Red Chillies with or without Seeds
then add Cumin Seeds till smooth
Add Vinegar & Olive Oil, Lemon Juice & Blend till Smooth
Store in an Airtight Jar

Tastes best with Grilled Sardines & Fresh Moroccan Salad


Fes- the Imperial City:

Riyatzada Restaurant run by Madam Bahiya

Chicken:
Mix Fresh Coriander Paste with Cumin Powder Turmeric Pepper Salt Preserved Lemon Sliced Vegetable Oil Water well & Stuff inside the Whole Chicken (including under the Breast) & Rub the Outside as well
Layer in a Casserole Dish with Red Onion Chopped on top with Remaining Spice Mix
Cooked for an Hour on Stove
When done, Roast the Chicken coated with Butter for about 20 Minutes

Everyone takes their Sweet Pastries, Biscuits & Breads to the Local Baker following the Age-Old Tradition

Zohra Restaurant:
Dips

Boil Carrots in Salted Water & Slice into Bite sized pieces
Add White Vinegar Salt, Ground Dried Red Chilli, Paprika, Ground Cumin Sugar Lemon Juice Fresh Coriander



Harrira Soup:
Served to break Daily Fast during Ramadan

Heat Oil, Garlic Paste Celery Carrot Onion Chopped Saute till Lightly Brown
Add Ginger Paste, Tomatoes, infused Saffron, Cumin, Boiled Lentils, Boiled Chick Peas sealed Chicken, Chicken Stock & Simmer for 15 Minutes
Add Rice & Simmer for 15 Minutes
Add Lemon Juice Salt & Pepper & just before Serving add Fresh Coriander



Imlil- Harsh Atlas Mountainous Region:

Meal includes Meat Tagine, Couscous & Fresh Bread

Tagine Omelet: 
In a Pan, Heat Olive Oil Red Onion Chopped for about 2-3 Minutes
Add Cumin Paprika Turmeric till Cooked for about 5 Minutes
Add Tomatoes Chopped & Coriander Leaves til it reduces
In a Tagine, Add this Spice Mix with the Beaten Eggs
Cover & Simmer till done

Marrakech- Old world Charm mixed with Modern City:
Restaurant is Famous for their Savoury Pigeon Pie (Bastilla)

Fig & Apple Bastilla:
On an Entree Bowl, Layer 2 Filo Pastries, add the Apple Mix evenly, then a layer of Sliced Dried Figs, Brush with Water on the Edges
Layer another Filo, Apple & Figs & repeat the process till 6 Layers
Trim off the extra Edges round the Bowl
Fold the Excess Filo towards inside of the Bowl
Turn the Pie over onto a Greased Baking Sheet, Egg Wash the Top & Bake in a Preheated Oven till Golden Brown
Garnish with Chopped Praline, Dusted with Icing Sugar served with Vanilla Ice Cream





As a part of the welcome tradition, Orange Blossom Water is rubbed on the Guests hands!


Tajine
The famous terracotta pot with a conical lid is essential. It is synonymous with Moroccan cooking and chefs say anything cooked in a tajine tastes absolutely amazing!  The secret is that food is gently cooked in terracotta and that the steam circulates to cook it perfectly.


Couscousiere
A deep, metal 2 part cooking pot. Top of the range couscousieres come in copper. The bottom is where the meat or vegetables are cooked.  And the top section, which fits snugly over the base and forms a “waist” is where the couscous is steamed, with the fragrant steam rising to make the couscous fluffy and light.  You can substitute a metal steaming basket that fits over a large saucepan.



Couscous

Couscous is known as a gift from Allah and is a staple of North African countries. When prepared traditionally, fine semolina is rubbed with super fine semolina to coat until it resembles a grain. When steamed it becomes light and fluffy

Saffron

Saffron is the stigma of the crocus flower and also the world's most expensive spice. It is used both for its distinct flavour and colour. Too much can be overpowering.

Cinnamon or Cassia Bark is harvested from the bark of the tree with Cinnamon being much finer than Cassia

Cumin is available both as Seeds and Ground, it has a slight Liquorice flavour and is an essential spice in Curry blends. also used in Marinades and Salads

Sweet Paprika is made from sweeter, milder varieties of Capsicum, it has a good depth of flavour and also adds a vibrant colour

Orange Blossom Water is a distilled water with the flavour of orange derived from the essential oil found in the blossom, used in sweet and savoury dishes. It is also splashed onto the palms of guests when greeting them into the home

Preserved lemons

Preserved lemons are lemons which have been preserved in salt and either brine or oil. Kept away from light for at least 40 days,  their flavour changes from acidic to mellow and sweet. Used as an ingredient, in marinades and as a garnish.

Harissa

Harissa is a paste made from chillies, garlic and oil and often flavoured with ground coriander and cumin. Served as an accompaniment with many meals.


A basic Baharat Spice Mix has Green Cardamon, Coriander Seeds, Cassia Bark, Black Peppercorn & Cumin Seeds
Another integral part of the Cuisine is Pomegranate Molasses


Moroccon Mezze 

 
Orange Blossom Zabaione:
Beat Egg Yolks Sugar in Copper Bowl Add Orange Blossom Water
Add Fruit Salad & Serve Fresh



Marinated Lamb (Mechoui)
Lamb Backstrap
Cumin Paprika Salt Black Pepper Garlic 2 Tbsp Coriander Parsley Lemon Juice Olive Oil mix with hands
place each strip on the Grill & brush with Oil as needed 
Serve fresh with Mint Sprigs!

North Morocco Specialty:
Bissara Dip:
Heat Olive Oil Garlic Paste add Split Baby Fava Beans 2 Cups & 6 Cups Water & boil till the Lentil is done
When it thickens, add Salt White Pepper in to the Thick Soup
Garnish with Cumin Paprika Black Olive in the centre & Drizzle Olive Oil
Serve with Pita Chips!!

Carrot and Orange Salad
Cheat's Couscous with Seven Vegetables
Chicken Fajine with Preserved Lemon and Olives

Fruit Salad with Moroccan Dressing:
Boil Water with Cinnamon Orange Blossom Water Sugar for about 10 Minutes & let it cool
Pour on the Fresh Cut Fruits & Serve Fresh!


Minted Yoghurt



Moroccan Mint Tea:
Better replacement for Coffee, the Tea Ceremony is one of the hospitality features, Silverware is used for the entire process
Rolled Green Tea/Gunpowder Tea/Pearl Tea
1st layer of Tea is bitter so thrown away
Bunch of Mint & Sugar is put in the Pot & then Boiling Water put all the way to the top
pour a couple of glasses with out stirring & Serve from a distance


Preparing a new Tajine Pot:

To prepare a new Tajine before cooking; soak both the Pot & the Lid overnight in water (so that they are completely immersed in water)
Then fill the Pot with water, add same salt and a few Bay leaves and a few Cardamom pods
Heat over a Low gas Flame, until boiling to infuse the herbs into the porous terracotta

(If the Tajine is used regularly this won't need to be redone
Tajines can be used on the Barbecue, Charcoal or Low gas Flame but are not recommended for electric cook tops or in the oven)


Using a Tajine:

Layer celery stalks on base of tajine before filling with meats etc. This acts as a trivet, lifting the meat off the base of the dish and prevents burning.
Harissa Paste

Cover harissa paste with a layer of olive oil to preserve

Toasting spices

Toasting whole spices in a dry pan can help to bring out the essential oils and the flavour in the spice, however be careful to taste as you add the spice to your dish as the flavour will have changed and you may need less. Toasting pre-ground spices is a little trickier and it can ruin the flavour of the spice altogether.
Sweets:
Every meal ends with Sweets especially during Ramadan
Fast ends each day with a Date Special Biscuit called Chabakiya (Rose water scented rolled deep fried sweet sprinkled with Sesame Seeds)