Pakistani Spicy Chickpeas

2 tablespoons vegetable oil 1 teaspoon cumin seeds 1/2 teaspoon salt 1/2 teaspoon chili powder 1/2 teaspoon lemon pepper 2 tomatoes, chopped 2 (15 ounce) cans garbanzo beans, drained 1 tablespoon lemon juice 1 onion, chopped In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown. Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well. Add in lemon juice and mix well; add onions and stir until they become soft. Remove from heat and place into a serving bowl; serve immediately. Amount Per Serving  Calories: 205 | Total Fat: 7.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 5

Amount Per Serving

Calories: 205

Total Fat: 7.1gCholesterol: 0mgSodium: 621mgTotal Carbs: 30.3g    Dietary Fiber: 6.2gProtein: 6.4g

Ramadan: Pasta with Yogurt Sauce

1 (16 ounce) package pasta1 tablespoon butter2 cups plain yogurt4 cloves garlic, minced1 teaspoon salt2 tablespoons chopped fresh parsley3 tablespoons pine nuts (optional)2 tablespoons butter (optional)Cook the pasta in a large pot of boiling salted water until al dente. Using a mortar and pestle, mash the salt and garlic cloves together into a paste. Warm the yogurt slightly in a sauce pan. Remove a small amount of warmed yogurt from the pan, and stir together with the garlic paste. Stir this mixture into the remaining yogurt Drain the pasta, and rinse in cold water. Place in a casserole or deep serving dish, toss with 1 tablespoon butter or margarine. Toss with half of the garlic-yogurt sauce. Spread the remaining sauce over the pasta. Garnish with the parsley. For a very special dish, brown the pine nuts in 2 tablespoons butter or margarine. Pour over the parsley. Serve immediately. Amount Per Serving  Calories: 294 | Total Fat: 10.6g | Cholesterol: 69mg Powered by ESHA Nutrient Database

Servings Per Recipe: 7

Amount Per Serving

Calories: 294

Total Fat: 10.6gCholesterol: 69mgSodium: 417mgTotal Carbs: 39.5g    Dietary Fiber: 2.7gProtein: 10.7g VIEW DETAILED NUTRITION
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Ramadan: Koulourakia II | Submitted By: PA.GRANNY

1/2 cup butter1/4 cup shortening3 cups all-purpose flour1/2 cup white sugar2 teaspoons baking powder2 eggs1 teaspoon vanilla extract1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 cup milk3 tablespoons sesame seedsPreheat oven to 350 degrees F (175 degrees C). Cream together butter or margarine and butter. Add sugar , flour, baking powder, 1 egg , vanilla, ground cinnamon, nutmeg and milk. Chill dough until easy to handle. On a floured board roll tablespoon size pieces into ropes. Place on cookie sheet in S shapes. Brush with remaining egg that is beaten with 1 tablespoon water. Sprinkle with sesame seeds. Bake at 350 degrees F (175 degree C) for 10 to 12 minutes. Amount Per Serving  Calories: 142 | Total Fat: 7.2g | Cholesterol: 28mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Amount Per Serving

Calories: 142

Total Fat: 7.2gCholesterol: 28mgSodium: 76mgTotal Carbs: 16.9g    Dietary Fiber: 0.6gProtein: 2.6g VIEW DETAILED NUTRITION
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Ramadan: Chicken Biryani | Submitted By: Nazia

4 tablespoons vegetable oil4 small potatoes, peeled and halved2 large onions, finely chopped2 cloves garlic, minced1 tablespoon minced fresh ginger root1/2 teaspoon chili powder1/2 teaspoon ground black pepper1/2 teaspoon ground turmeric1 teaspoon ground cumin1 teaspoon salt2 medium tomatoes, peeled and chopped2 tablespoons plain yogurt2 tablespoons chopped fresh mint leaves1/2 teaspoon ground cardamom1 (2 inch) piece cinnamon stick3 pounds boneless, skinless chicken pieces cut into chunks2 1/2 tablespoons vegetable oil1 large onion, diced1 pinch powdered saffron5 pods cardamom3 whole cloves1 (1 inch) piece cinnamon stick1/2 teaspoon ground ginger1 pound basmati rice4 cups chicken stock1 1/2 teaspoons saltIn a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy. Wash rice well and drain in colander for at least 30 minutes. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish. Amount Per Serving  Calories: 834 | Total Fat: 35.2g | Cholesterol: 134mg Powered by ESHA Nutrient Database

Servings Per Recipe: 7

Amount Per Serving

Calories: 834

Total Fat: 35.2gCholesterol: 134mgSodium: 1625mgTotal Carbs: 79g    Dietary Fiber: 5.1gProtein: 47.8g VIEW DETAILED NUTRITION
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Reviewed on Dec. 10, 2006 by Jeannine    While this recipe is time consuming, it is well worth it! I made a couple changes, I added cashews and raisins when adding the chicken broth, and I used chicken wings and drumsticks with the bone-in instead of cutting up the whole chicken. This is easier, and I wanted to avoid dry pieces of chicken in other biryani dishes that I have had. The chicken came out extremely tender, it was falling off the bone. Absolutely delicious! The flavor is mild for the Indian palatte, so if you like it spicy add more spice, but overall this recipe is a definite keeper. This would be a great dish to make for a lot of people as the quantity is large. Also be sure to use basmati rice with this it is so aromatic and delicious. Was this review helpful? [ YES ]
101 users found this review helpful While this recipe is time consuming, it is well worth it! I made a couple changes, I added... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Ramadan: Black Glutinous Rice Porridge | Submitted By: Farida

1 2/3 cups water1 pandan leaf3/4 cup black glutinous rice1/2 cup brown sugar1/4 cup white sugar2 cups coconut milkIn a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat. Amount Per Serving  Calories: 250 | Total Fat: 12.4g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 250

Total Fat: 12.4gCholesterol: 0mgSodium: 15mgTotal Carbs: 34.7g    Dietary Fiber: 0.8gProtein: 2.4g VIEW DETAILED NUTRITION
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Ramadan: Jarjeer (Arugula) Salad | Submitted By: IMANKAY

1 bunch arugula2 onions, thinly sliced1 cup chopped mushrooms1 tomato, diced (optional)1 teaspoon extra virgin olive oil1/2 lemon, juiced2 teaspoons sumac (see Note)Salt to tasteWash and dry arugula leaves. Arrange leaves on a large plate and layer with onions, mushrooms and tomato. Whisk together olive oil, lemon juice and sumac. Season to taste with salt, and pour over the salad. Amount Per Serving  Calories: 62 | Total Fat: 1.8g | Cholesterol: 0mg

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