Wednesday, July 25, 2018

Luqaimat is a sweet and crunchy dumpling; a well known dessert or snack in the Arab Countries. Being here in Muscat (Oman) we normally get this delicacy in supermarkets, traditional sweet shops and also during  the traditional Muscat festival. We could spot this sweet more on Ramadan Season everywhere in gulf countries. Making a fresh lot at home is super delicious, extra crunchy, juicy as well as tastes fresh and flavourful.

Luqaimat recipe

All purpose flour- 2 cups
Corn flour- 3 tablespoons
Yogurt- 1 1/2 tablespoons
Yeast- 1 and 1/2 teaspoons
Sugar- 1 teaspoons
Warm water- 2 cups
oil- 3 cups (for frying)

Sugar syrup:
Sugar-1 and 1/2 cups
Water- 1 cup
Cardamom pods- 4 nos
Saffron strands- pinch (optional)

Arabic food pictures

Ramadan sweets picture


  • In a deep bowl add all purpose flour, corn flour, yogurt, yeast and sugar.
  • Add the warm water little by little and knead with hands by mashing the lumps.
  • Add the water till the batter becomes loose and beat with hand till the dough becomes soft without any lumps. It should not be watery.
  • Close the dough with a lid or a clingfilm and keep in a warm place to raise for about 30 minutes.
  • The raising time normally depends on the weather, the quality and the freshness of the yeast. The dough has to double its volume.
  • Once the dough raises mix the dough with hand and set aside.
  • Heat oil in a deep pan, once the oil is hot pinch a small gooseberry sized batter and shape it with hand as a ball and drop it in a hot oil.
  • Likewise repeat till the pan is about to fill. Do not cram or overcrowd them.
  • Using a slotted spoon turn the balls and allow the balls to cook until they become crisp and golden all around. 
  • Remove with slotted spoon and transfer it on a warm sugar syrup for 2 minutes.
  • Remove immediately and transfer it on another container and serve hot.
Sugar syrup:
  • Add the sugar and water in a pot and bring it to boil.
  • Slightly crush the cardamom pods and add them in the syrup to soak to release all the flavour.
  • Add a pinch of saffron if you like the flavour.
  • Allow the syrup to simmer till it becomes slightly starts to becomes sticky.
  • Do not make a too sticky or runny sugar syrup.
  • Runnys makes the luqaimat becomes soft and loose its shape.
Arabic food image

Arabic snack recipes

Saturday, April 7, 2018

Crepes are a type of thin cooked pan cakes. Generally filled with cheese, ham, spinach, eggs or meat to make it savoury. Sweet versions can be served as a dessert. They can be filled with  jam, melted chocolate, yogurt, ice cream, nutella, bananas, berries, nuts, cinnamon etc. Topped with sugar, maple syrup, lemon juice, orange juice, whipped cream, fruit spreads, fruits...etc.

Here i have shared the basic sweet version of the crepe which i am serving with greek yogurt and blueberries and black berries and topped with icing sugar.

Easy french crepe recipe

easy sweet crepe recipe

sweet crepe recipe

All purpose flour| Maida- 1cup
Sugar- 1 tablespoon
Salt- 1/4 teaspoon
Milk- 1 and 1/2 cups
Butter| olive oil-3 tablespoons

french crepe image

  • In a blender jar add all purpose flour, sugar, salt, milk, eggs and butter.
  • Blend till it becomes smooth frothy batter without any lumps.
  • Allow the batter to sit for 15minutes at room temperature.
  • Heat 12 inch nonstick pan and lightly coat with butter.
  • Pour1/3 cup batter and swirl the pan to cover the skillet as a thin layer.
  • Cook until the the underside of the crepes turn golden brown.
  • Flip the crepe using a spatula and cook for a minute.
  • Fill the crepes with the spread of your choice and fold or roll it.
  • Dust it with icing sugar and serve with fresh fruits of your choice.
how to prepare french crepe

french crepe preparation

crepe image

Thursday, April 5, 2018

Kumbakonam Kadappa or Thiruvarur Kadappa is a sidedish or curry served for Idli Dosa in Tamil Nadu. The taste lies between a Korma and a Stew. Flavourful and fulfilling tasty curry for breakfast or even for night dinner.

Kumbakonam Kadappa recipe

Moong Dal- 1/4 cup
Salt- to taste

To grind:
Coconut-1/2 cup
Fennel seeds- 1/2 teaspoon
Poppy seeds-1/2 teaspoon (optional )

To temper:
Oil-2 teaspoons
Mustard seeds-1/4 teaspoon
Curry leaves-1 strand
Cinnamon-3 small piece
Onion- 1 large
Green chilies-4

how to make Kumbakonam kadappa

  • Pressure cook the potatoes for 3 to 4 whistles till soft.
  • Once it cools down peel it and mash with hand or chop it in to medium sized pieces.
  • Roast the moong dal for 2 minuets inside the pressure cooker and add a cup of water and pressure cook for 3 whistles till soft.
  • Once the pressure releases open the lid and mash it with a ladle.
  • Heat oil in a deep pan and splutter mustard seeds, add cinnamon and cloves.
  • Add onion, green chilies and curry leaves.
  • Add the cooked moong dal and cooked potato with enough salt and bring it to boil.
  • Grind coconut with fennel seeds as a fine paste.
  • Add this into the boiling curry and allow the curry to boil once again. Don’t overcook, once the curry starts to bubble check salt and put off the gas.
kumbakonam kadappa preparation

thiruvarur kadappa photo

Sunday, December 31, 2017

Chana Masala Sundal Recipe - Aren't people looking for healthy diet options nowadays which is not junk? During winter we do feel extra hungry especially in the evenings. We'd be thrilled  if there was something to eat with a hot cup of tea, something spicy and tasty on these days.  I am here to share with you a super healthy, tasty and a tad spicy evening snack which is prepared by a lovely friend Hema Balaji.

Couple of weeks back we went on a mountaineering trip and she brought us this sundal. The sundal tasted awesome and I liked it a lot. This week I had planned sundal and ended up making her version of the recipe. Even though it was a bit late I did manage to click couple of pictures for posting the recipe. This is an absolute teatime snack as well as picnic food. I tried it as an accompaniment with chapatis as well it tasted really apt. Hope you all love this recipe as I loved it. Here I wish to thank Hema Balaji her for allowing me to share her recipe.

Wishing all my readers a year full of happy moments & memories!!! Wishing you all good luck, good health and good cheer in this New year 2018!

chana masala sundal recipe


Chana| Chickpeas- 1 cup
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoons
Urad dal- 1 teaspoons
Onion, chopped (big)- 1
Curry leaves- 1 strand
Ginger garlic paste- 1/2 teaspoon
Turmeric powder- 1/4 teaspoon
Red chilli powder- 1 teaspoon
Pepper powder- 1/4 teaspoon
Coriander powder- 1and 1/2 teaspoons
Garam masala powder- 1 teaspoon

sundal recipes

  • Soak the dried chana in water over night or a minimum of 6 hours.
  • Pressure cook with salt for 3 whistles. Then drain the water and set aside.
  • Heat oil in a pan and splutter mustard seeds; add urad dal and fry till golden colour.
  • Now add the onion with curry leaves; cook till translucent with a pinch of salt.
  • Now add the ginger garlic paste and saute till the raw smell leaves.
  • Add the masala powders; turmeric, chilli powder, pepper powder, coriander powder with garam masala powder.
  • Mix well and cook for a second.
  • Now add the cooked chana with enough salt to taste and mix well.
  • Cook for few minutes without adding any water till the masala slightly coats over the chana.
  • Garnish with freshly chopped onion and coriander leaves.
how to prepare masala sundal

Masala Sundal Recipe

Friday, December 22, 2017

Coffee Frappuccino Recipe - Coffee house chains like Starbucks, Cafe Coffee day, Caribou Coffee haven't lost their popularity among coffee lovers yet. Taking a break from shopping or chilling out with friends in these coffee bars are quite common, but you'd still have to frequent it to satisfy your coffee buds.  These frothy drinks could be now prepared at home in a quick and easy way. See how to make Coffee frappuccino at home.

Coffee Frappuccino recipe

Espresso | Instant coffee powder- 3-4 tablespoons 
Thick Milk- 1/2 cup 
Sweetened Condensed milk- 1/4 cup
Sugar - as per taste (if necessary)
Ice cubes- 6-8 cubes
*Vanilla ice cream- 2 scoops (optional)

  • Prepare strong espresso or use Instant coffee powder 3-4 tablespoons dissolved in 1 cup of hot water to make strong coffee. Allow to cool the coffee inside refrigerator once it reaches room temperature.
  • In a blender jar add ice cubes, chilled espresso, condensed milk and milk. Add vanilla ice cream if you prefer a rich and creamy consistency.
  • Blend well in a blender till frothy.
  • Serve in glasses topped with whipped cream and drizzled with chocolate or caramel syrup or dust some coffee powder on top.
  • Note: You could replace milk with soya milk or almond milk to make healthy version of the frappuccino.

starbucks coffee frappuccino recipe

how to make coffee frappuccino

Iced coffee frappe

Sunday, May 28, 2017

Mandi is a method of preparing Kabsa as per Yemenis style. This is a method of cooking meat inside a tandoor|oven (or rather a hole dug in the ground and covered inside by clay). To cook mandi, dry wood is placed indide the tandoor and burned to generate heat turning into charcoal. Then the meat is kept inside the oven and allowed to cook in a closed condition. The term Mandi originates from Arabic because of the dewy soft and moist texture of the meat. Mandi is a rice dish with meat and the spices. The meat usually Lamb or chicken. It is a very popular dish in all Arabic countries. There are many variations found in the preparation of Kabsa. The amount of spice added to the preparation varies. Mandi| Kabsa is considered the main dish served during special events, such as Eid, weddings, and feasts.
 Lets see how to prepare this yummy festive mandi easily at home with out a tandoor. 

Mandi recipe

Basmathi Rice- 4 cups
Chicken with skin-1.2 kg
Mandi spice mix- 1 tablespoon
Turmeric- 1/2 teaspoon
lemon- 1/2
Dry lemon- 1-2
Salt- to taste
ghee|butter- 1 tablespoons
oil-1 tablespoons
cinnamon, cardamom and cloves- 3 pieces each
Onion, chopped- 2 large
Red chilli powder- 1 teaspoon
Dry ginger powder- 1 teaspoon

Mandi Spice Mix:
cumin seeds- 1/2 tablespoons
coriander seeds- 1 tablespoons
cinnamon- 3-4  one inch pieces
dry Ginger- 1 big piece (2 inch)
bay leaf- 2
peppercorns- 1/2 tablespoons

For Tomato Chutney:
tomatoes- 3
green chillies-3
garlic-4 cloves
salt- to taste

Arabic food picture


For Mandi Spice Powder:
  • Slightly roast the spices till the aroma arises and when you touch (to check) the spices should be hot. Do not over roast it.
  • Finely powder it in a blender jar and transfer it to an air tight container.
For Meat Marination:
  • Wash and cut the chicken into half if you wish.
  • Take a tablespoon of mandi spice, add turmeric, salt and mix well. Rub the spice mix over the chicken.
  • Squeeze the lemon juice over the chicken and apply thoroughly all over the chicken.
  • Allow to marinate 2-3 hours.
For Stock and Rice preparation:
  • Soak the rice for 30 minutes.
  • In a deep wide pan add a tablespoon of ghee and oil together;  Add the cinnamon, cardamom and cloves.
  • Now add the onion with some salt and cook till soft. Now add the marinated meat and cook the meat in high flame; Brown the meat for 3 minutes.
  • Add a teaspoon of red chilli powder and dry ginger powder and mix well and add 5 cups of water(extra one cup to compensate the evaporation loss while cooking chicken), 1/2 tablespoon of mandi spice powder, 2 dry lemon, 2 green chillies and salt to taste.
  • Close with a lid and cook till the meat cooks well (around 20-30 minutes)on medium flame. If you are planning to brown the skin on oven 20 minutes is enough.
  • Remove the meat from the stock and add the rice. close with a lid and cook till the rice is done.
  • I have browned the skin of the meat further in a preheated 180 degree oven  for 20 minutes.(this step is optional, people donot have oven can skip this step)
  • You could bake the rice too if you have a oven proof vessel while browning the skin of the chicken. Or else simmer on top of flame and cook the rice. 
  • Finally arrange the meat inside the rice pot and if you wish to get a smoky flavour, keep a small bowl and keep a piece of charcoal and add quarter teaspoon of ghee and close with a tight lid.(optional)
  • Before serving garnish the dish with almonds|pine nuts| cashewnuts, raisins and fried onions.
For Tomato Chutney:
  • Roughly chop tomatoes, green chilies and garlic; add inside the blender jar with some salt.
  • Blend to make a slightly coarse paste.
  • Add 1/4 cup of water if you find the consistency of the chutney thick.
kabsa image

kabsa image

Oman food image

Sunday, May 7, 2017

Mangalore Buns| Banana Buns| Mangalore sweet buns| Mangalore sweet Pooris is a tasty snack recipe from Karnataka. These fried buns have the bread like texture when it is opened, so it is called banana buns. These buns have the bread like texture and pooris like hallow inside. If you keep the dough over night it will fluff up very well and puff up like pooris. Here i gave 3-4 hours of raising time so some of my pooris only puffed up well. But it tastes great when it a thick coconut chutney.

Generally well ripe bananas are being used for this recipe. Best way to use the leftover ripe bananas. It tastes similar to the Kerala Bonda, and i personally felt each state has its variation.
Mangalore buns recipe

All purpose flour- 3 cups+ 1/2 cup
Yogurt- 1/4 cup
Sugar- 1/4 cup
Salt- 1 teaspoon
Baking soda- 1 teaspoon
Oil- for frying

Mangalore buns recipe

  • Peel and mash the bananas using fork or in a blender jar.
  • In a deep bowl add the mashed banana, sugar, yogurt and salt. Mix well.
  • Now add the flour little by little till you get a soft chapati dough consistency.
  • Grease the outside of the dough with little oil and cover it and allow to ferment for 3 hours to overnight. 
  • The buns puffs up depends on the time you give for fermentation.  As i was in a hurry i made the buns with in one hour so i could not get the buns so puffy.
  • Heat oil in a pan and start to roll the dough. Pinch a small lemon sized ball and roll well and then spread the dough as a 2-3 mm thick disc.
  • Drop the discs inside the hot oil and fry in low flame till golden colour.
  • While frying using a slotted spoon slightly push the oil on top of the buns which aids puffing up the buns.
  • Note: You could use half wheat flour and maida for this recipe.

Mangalore buns image

mangalore buns with coconut chutney recipe

how to make mangalore buns

Monday, May 1, 2017

Masala Sweet Corn| Spicy Sweet Corn| Masala cup corn| Masala cup of corn| Corn Chaat is a healthy and tasty snack. It is one of the popular street food found all over the world. It is a variation of buttered steamed corn. Whenever we go for shopping spree we make sure not to miss this steaming hot spicy delicacy. Initially I didn't know how to make the spice mixture that goes with it and we used to buy it. Recently I tried my hand in this masala mix and it came out so well that it looked &  tasted same like the corn from the mall kiosks. So making a quick evening snack is nowadays has become quite easy. Just heat up the frozen corn and just sprinkle the masala mix, Add a teaspoon of butter and  drizzle a dash of lemon juice. Tasty healthy yummy snack is ready!

Fresh boiled corn| Frozen Corn- 1 cup
Masala Mix- 1/2 teaspoon (add according to your spice level)
Butter- 1/2-1 teaspoon
Lemon juice- 1 teaspoon

For the masala mix:
Red Chilli powder- 1 teaspoon
Salt- 1 teaspoon
Pepper powder- 1/2 teaspoon
Chaat masala- 1/2 teaspoon


  • Masala Mix: Add all the ingredients mentioned above; mix well with spoon and transfer it to a pepper salt shaker.
  • You can use freshly boiled corn or frozen corn for this recipe.
  • If you are using frozen corn you could steam the corn inside the steamer for huge quantity or microwave it for one to two minutes.
  • Now sprinkle the masala as per your taste and spice to your preferred level of tolerance.
  • Add half to one teaspoon of butter per cup of corn and drizzle the lemon juice.
  • Mixwell and serve hot.

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