Monday, October 8, 2018

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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

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