INGREDIENTS

• • Al Arabia Chicken Shawarma – 270gms
• • Al Arabia Mixed Vegetables – 100gms
• • 50gms capsicum
• • 100gms boiled macaroni
• • 4 eggs
• • 3 tablespoon corn flour
• • 200ml cooking cream
• • 1 teaspoon cumin seeds
• • 1 teaspoon ginger garlic paste
• • 1 medium size tomato
• • 2 tablespoon tomato ketchup
• • 1 teaspoon black pepper
• • 1 green chilli
• • 4 tablespoon ghee
• • Salt as per taste

DIRECTIONS STEP 1 – SAUCE PREPARATION

• • In a non-stick pan, heat 1 tablespoon of ghee and cumin seeds.
• • Add corn flour and stir it for a while.
• • Add cooking cream and half cup of water.
• • Add ginger garlic paste, finely chopped green chilli, black pepper and salt. Then cook it for 2 minutes and the sauce is ready.

STEP 2 – MIX PREPARATION Add following to the pan containing sauce:

• • Shallow fried Al Arabia Chicken Shawarma
• • Al Arabia Mixed Vegetable
• • Capsicum, boiled macaroni, 1 boiled egg white and tomato ketchup
• •Cook this mix for 5 minutes at medium flame.

STEP 3 – BAKING

• • In a baking pan, transfer the mix made in step 2.
• • For dressing, put sliced tomato on the mix.
• • Pour 3 stirred eggs on the mix; it must be distributed evenly.
• • Pour 3 heated tablespoons of ghee on the mix.
• • Bake it in a preheated oven at 180 degrees for 20 to 25 minutes.

Delicious Chicken Shawarma Pie is ready

INGREDIENTS

• • Oil – 2 Tbsp
• • Bay Leaf – 1
• • Cinnamon Stick – 1 inch piece
• • Black Cardamom – 1
• • Green Cardamom – 2
• • Whole Cloves – 2
• • Onion – 1 large, finely chopped
• • Ginger – 2 tsp, minced
• • Garlic – 2 tsp, minced
• • Green Chilies – to taste, finely chopped
• • Turmeric Powder – 1/2 tsp
• • Red Chili Powder – to taste
• • Salt – to taste
• • Coriander Powder – 2 tsp
• • Cumin Powder – 1 tsp
• • Tomatoes – 2 large, pureed
• • Ground (Minced) Meat – 1 pound, any variety
• • Frozen Green Peas – 1/2 cup
• • Garam Masala – 1/2 tsp
• • Water – 1/2 cup or little more
• • Cilantro – finely chopped for garnishing

DIRECTIONS

• • Heat Oil in a medium non-stick pan on medium heat.
• • Add Bay Leaf, Cinnamon Stick, Black Cardamom, Green Cardamom and Whole Cloves. Stir for 30 seconds.
• • Add Onions and a little salt, mix well, cover and cook for about 15 minutes stirring frequently.
• • Add Ginger and Garlic, mix well and cook uncovered for another 5 minutes until Onions turn brown and oil starts to separate from the mixture.
• • Add Green Chilies and Tomatoes, mix well, cover and cook for about 10 minutes. Be sure to stir a few times in between.
• • Remove cover and continue to cook until oil starts to separate from the mixture again.
• • Add Red Chili Powder, Turmeric Powder, Coriander Powder and Cumin Powder. Mix well and switch off stove.
• • Add the above Masala to a pressure cooker and add washed and drained ground meat. Mix well and cook until the color of the meat starts to change.
• • Add water and salt, mix well, close the pressure cooker lid and cook for 1 whistle on medium heat.
• • After the first whistle sounds, reduce the flame to a simmer and continue to cook for 20 minutes. More whistles may sound and that is OK.
• • Remove pressure cooker from heat and allow the pressure to go down before opening the lid.
• • Add Green Peas (cooked in the microwave for 1 minute with a little water) and Garam Masala and cook for 2-3 mintues.
• • Garnish with fresh Cilantro.

INGREDIENTS

• • 1 cup yogurt
• • 1 tablespoon lemon juice
• • 2 teaspoons ground cumin
• • 1 teaspoon ground cinnamon
• • 2 teaspoons cayenne pepper
• • 2 teaspoons freshly ground black pepper
• • 1 tablespoon minced fresh ginger
• • 4 teaspoons salt, or to taste
• • 3 boneless skinless chicken breasts, cut into bite-size pieces
• • 4 long skewers
• • 1 tablespoon butter
• • 1 clove garlic, minced
• • 1 jalapeno pepper, finely chopped
• • 2 teaspoons ground cumin
• • 2 teaspoons paprika
• • 3 teaspoons salt, or to taste
• • 1 (8 ounce) can tomato sauce
• • 1 cup heavy cream
• • 1/4 cup chopped fresh cilantro

DIRECTIONS

• • In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
• • Preheat a grill for high heat.
• • Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
• • Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute.
• Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

• • 1 ¼ cups of raw Thai sticky rice (soaked for 3 hours prior to cooking)
• • 4 Al Arabia burger patties
• • Sauces as per choice.

DIRECTIONS

• • Soaked 1 1/4 cups of raw Thai sticky rice for 3 hours in the morning (you kind of have to plan ahead).
• • Steamed it (you must cook Thai sticky rice by steaming it with vapor; you cannot cook it in water) on the splatter guard
• • While the rice was cooking, bring out your Al Arabia Burgers, 4 patties should do.
• • When the rice was about 3/4 of the way cooked, Started pan-frying the burger patties. By the time the patties are cooked, the rice should be about ready.
• • Form the sticky rice “buns” using your hands or the kitchen top surface and gently packing it down with the back of a damp spoon.
• • Assemble the burgers, add your pick of sauces and wrap them in a parchment paper. Stick Rice Burgers are ready to be served right away.

• • Al Arabia Chicken Tikka – 270gms
• • 4 tablespoon corn flour
• • 1 medium size – Chopped Onion
• • Fresh Coriander Leaves – as per requirement
• • 4 tablespoon cooking oil
• • 2 tablespoon ginger garlic paste
• • 4 tablespoon tomato ketchup
• • 3 tablespoon soya sauce
• • 2 tablespoon vinegar
• • 1 green chilli
• • Salt as per taste

DIRECTIONS

• • Step 1 – Tikka Manchurian preparation
• • Shallow fry Al Arabia Chicken Tikka pieces in a non-stick pan using 2 tablespoons of oil. Allow it to cool down.
• • In a mixing bowl, add corn flour, ¼ cup water and salt.
• • Add Chicken Tikka pieces to the mix and coat it evenly.
• • Shallow fry coated Chicken Tikka pieces.
• • Chicken Tikka Manchurian is ready
• • Step 2 – Final preparation
• • In a non-stick pan, fry finely chopped onion using 2 tablespoons of oil until golden brown.
• • Add ginger garlic paste and chopped green chilli.
• • Add soya sauce, vinegar and tomato ketchup.
• • Cook this mix for 5 minutes at medium flame.
• • Add Chicken Tikka Manchurian to the mix and cook it further for 5 minutes.
  Serve it in a plate and sprinkle chopped coriander leaves.