Ingredients for gujiya:-
1 cup Maida
1/2 teaspoon Baking soda
Unsalted butter or Ghee
A pinch of Salt
1- 2 tablespoon Milk
1/4 cup Superfine Sugar
2 tablespoon Milk
10-12 pieces of Raisins
12-15 pieces of Almonds
12-15 pieces of Pistachios
2 tablespoon of Cashew pieces
Green Cardamom powder
1 teaspoon Saffron strands
SUGAR SYRUP – OPTIONAL
1/2 cup Sugar
4 tablespoon Water
1/4 -1/2 teaspoon
Green Cardamom powder
1 teaspoon Rose water
Few pieces of Saffron strands
How to make Gujiya:–
1. Assemble all the ingredients needed for gujiya dough.
2. In a big bowl combine all the ingredients….
3. And knead a soft pliable dough.
4. Cover the dough and let it sit for 30 minutes.
1. Meanwhile let’s begin with our gujiya filling. Assemble all the ingredients.
2. In a heavy bottom pan add mawa, dry coconut and toast them on low heat. Toast for 15 minutes on a low flame and as shown in the third picture when the mixture turns light brown in color, add saffron strand. Mix and take it off the flame.
3. In a separate kadhai add nuts (except raisins)and toast them on a medium flame. Once they start omitting their aroma, take it off the flame and allow it to cool completely. Ground them in a coffee grinder until it turns into a fine powder. Add this nutty mixture to the mawa mixture along with raisins.
4. Stir it well. Add sugar, milk and mix until everything is well- blended.
5. This mixture should be moist. To check – take some mixture in your hands, squeeze and if it forms a soft ball, it’s perfect and if its still crumbly add few more drops of milk to form a soft ball.
1. Making Gujiyas without the mould. Take a small golf size ball of the dough.
2. Roll it into a thin circle.
3. In the half fold, place some gujiya mixture.
4. Fold gujiya into the half.
5. Apply water along the edges and seal it tight.
6. Using a fork SECURE the edges by making imprints of the fork.
7. Gujiya is ready for frying.
1. If making gujiya with a mould, follow the directions below.
2. Roll out a disc shaped circle.
3. Like a blanket place, this rolled out dough over the mould.
4. Fill the gujiya mixture at the base. Apply water along the edges.
5. Flip over the top and firmly press the mould- seal the edges.
6. Using a knife trim off the excess dough and mix it with rest of the dough.
7. Perfectly shaped gujiya in a mould.
8. This is how the finished gujiya looks like.
9. All the gujiyas should be sealed properly or they will open up during frying.
10. Gujiyas are ready for an oil bath.
11. This is what is left of the gujiya mixture.
1. Heat oil in a pan. When ready for frying, lower the flame and fry gujiyas until golden brown in colour.
2. Remove from oil and drain it on the paper towel.
3. Gujiyas are ready.
1. Let’s prepare the sugar syrup. Combine all the ingredients in a pan and on a medium flame bring it to a boil. Scum will start forming on top of the liquid.
2. Using a spoon, collect and discard. I had to remove it twice during the whole boiling process. Keep boiling till the liquid is reduced and it starts to thickens.
3. Lower the heat, dip a spoon in the syrup and remove. Do not touch for the first few seconds, it will be very hot. Touch the syrup with your finger and if it coats your finger it means that it is about to reach its first string consistency.
4. I have prepared one string sugar syrup for this recipe. To test – press your forefinger and thumb together. Start pulling them apart.
5. If the thread/string between your finger and thumb doesn’t break after pulling apart, the single thread or 1 string sugar syrup is ready. Take it off the flame and continue with the recipe.
6. Drain the hot syrup.
7. Clean hot sugar syrup /chashni will look like this. Dip each Gujiya in this syrup for 2-3 minutes and set it on a clean plate. If baking the gujiya – follow the same procedure.
8. The inner look.
9. Sugar glazed Gujiyas are all set and ready to be eaten!!
Try a simple and exotic Lebanese lamb fatayer with a simple dough and an incredible spice mixture. This is a Lebanese version of a calzone and will be a family favorite and fun to make too!
Course Main dish
Cuisine Middle Eastern
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 pieces
1 3/4 cup flour all purpose
3/4 cup warm water (about 100’F)
2 tsp yeast rapid rise
1 tsp sugar
2 tsp salt
8 oz lamb ground
1 tsp olive oil
1 onion dices
2 garlic cloves minced
1 Roma tomato cored, seeded, and diced
1/2 tsp salt
1/4 tsp allspice
3/4 tsp zatar
1 Tbsp curly parsley chopped for garnish
1 egg beaten with 1 Tbsp. water for egg wash
1/2 tsp nigella seeds for sprinkling
- In a large bowl place flour and salt and mix well.
- In a small bowl place the warm water (the water should be between 100-110’F)). Add the yeast and sugar, stir lightly and let it sit until frothy ( this will take about 5-10 minutes).
- Add the yeast mixture to the flour and blend well until a soft dough forms.
- Rub a deep bowl with olive oil and place the dough inside the oven. Cover and let it sit until double in size (between 1-2 hours).
- Preheat oven to 400’F
- Turn dough onto a floured surface. Punch down and knead for about 5 minutes.
- Roll dough into the shape of a cylinder, and cut into 6 equal parts.
- To make the filling, heat the oil in a non stick skillet and saute the onion and garlic until translucent. Add the tomatoes, and the ground lamb.
- Use a spatula to break lamb into small pieces, and sprinkle in the salt, allspice and zatar.
- Cook completely.
- Divide the dough into 4 equal parts, and roll out each part into a 9″ x 3″ oval.
- Place filling down the center of the oval and then brush around the edges with the egg wash.
- Pinch the top and bottom of the oval to create a boat shape, and fold sides inwards.
- Place individual fatayer on a baking sheet that has been sprinkled with cornmeal. Sprinkle each individual fatayer with nigella seeds.
- Bake for about 15-20 minutes, or until fatayer appears golden and crispy. Garnish each fatayer with chopped parsley.
6 boneless, skinless chicken breast halves
3 cloves garlic, crushed
1/4 cup olive oil
1 lemon, squeezed
1 tablespoon paprika
1 can (6 ounce size) tomato paste
1 cup yogurt
2 tablespoons sumac
1 teaspoon salt
2 teaspoons black pepper
Cut chicken breasts into pieces for skewers.
Mix remaining ingredients together to make a marinade.
Add chicken to marinade, mix well and refrigerate in a non-reactive container from 2-8 hours.
Thread chicken on skewers and grill or cook under a broiler.
This one pot mujadara with leeks and greens checks all boxes: it has the healthy goodness of lentils, rice, and beans, it is a mess-free recipe that comes together in minutes, and it is absolutely delicious. Vegan, soy-free, gluten-free, and nut-free.
Course Main Course
Cuisine gluten-free, nut-free, Soy-free, Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Calories 133 kcal
2 leeks, cleaned thoroughly. Trim the roots and slice the white and green parts into thin ribbons (use a large onion if you can’t find leeks)
1 cup brown lentils (whole masoor, sabut masoor).
3/4 cup basmati or other long-grain rice
1 tsp cumin powder
1 tsp allspice powder
5 cloves garlic, minced
1/2 tsp cayenne pepper
2 bay leaves
1-inch stick of cinnamon
Salt to taste
1 tbsp extra virgin olive oil
4 cups leafy greens(use any combination of vegetables. I used 3 cups of spring greens and 1 cup of baby spinach). You can chop larger leaves into smaller bits.
- Place the lentils in a large pot and add enough water to cover by an inch. Place the pot on the stove and when the water boils, cover and cook the lentils for seven minutes. Drain immediately and reserve.
- Heat the oil in the same pot. Add the leeks and a pinch of salt and saute, stirring, over medium-high heat until the leeks start to caramelize.
- Remove half the leeks to a bowl and set aside.
- To the pot with the remaining leeks, add the garlic and bay leaves, stir for about 30 seconds, and then add the cumin, allspice and cayenne. Stir for a few seconds to coat with the oil and then add the rice. Saute for a few seconds until the rice turns opaque.
- Add the drained lentils, cinnamon, and salt to taste. Stir well, then add 4 cups of water.
- Bring the mixture to a boil, then lower the heat to low until the water just simmers. Place a tight-fitting lid on the pot and let it steam away for 15 minutes.
- Open the pot, arrange the greens on top in an even layer, cover, and cook for five more minutes. Turn off the heat.
- Let the mujadara stand at least 10 minutes before opening the pot. Garnish with the reserved leeks and serve hot.
A rich, warm, fragrant and delicious Vegan Lebanese Chickpea Stew flavored with warm spices like cumin and za’atar.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Vaishali Honawar
2 15-ounce cans chickpeas drained
5 cloves of garlic
1 tbsp cumin
2-3 tsp za’atar
2 leaves bay
1 tsp red pepper flakes
1 tsp paprika
2 tbsp heaping tomato paste
1 inch large roasted bell pepper . Chop into 1/2- pieces. I used the jarred kind
2 tsp olive oil or avocado oil or any vegetable oil
Salt to taste
2-4 tbsp chopped flat-leaf parsley
- With a mortar or pestle, or in a food processor, crush the cumin and the garlic together until you have a very coarse paste.
- Heat the oil in a saucepan.
- Add the cumin and garlic mixture and saute a minute or so until it turns fragrant.
- Add the tomato paste, red pepper flakes, and paprika. Saute, stirring frequently, for about two more minutes.
- Add the chickpeas and stir to mix. Add four cups of water, the za’atar, bay leaves and the roasted red pepper. Mix well.
- Once the mixture comes to a boil, lower the heat until it boils gently, and cook for 15 minutes. I like to mash some of the chickpeas with the back of the ladle to thicken the stew slightly.
- Add salt to taste and stir in the parsley. Turn off the heat.
- Serve hot. This is perfect with rice, brown or white. You can also serve with some crusty bread, or some whole wheat pita bread.
Let’s get things straight people: if you’re looking for something that is going to be a Panda Express style orange chicken, this recipe ain’t for you.
There’s no breading and deep frying, that’s not how slow cooking works. There’s not a chance in the world that you will get crispy orange chicken out of it. Actually, you won’t get crispy anything out of a Crock Pot.
However, if you’re craving orange-y, savory, sweet and sour, spicy melt-in-your-mouth chicken, then look no further because I have the perfect recipe for you.
This Easy Crock Pot Orange Chicken has all of the flavors that you crave, but it’s a whole lot healthier than take-out and so easy to make: you simply toss the ingredients in the Crock Pot and move on with your day. A family-friendly Crock Pot dinner will be ready and waiting for you a few hours later!
The chicken comes out tender and juicy, and layered with complementary flavors for the orange juice, orange zest, soy sauce, rice wine vinegar, shallot, garlic, and ginger. Yeeeeah… some amazing stuff happening here!
This Easy Crock Pot Orange Chicken is perfect with a side of steaming white rice (or rice noodles) and crispy broccoli.
Easy Crock Pot Orange Chicken Print this recipe!
Note: while you can combine all the ingredients in the Crock Pot and let it do its thing, I like to brown the chicken just for a minute or two on the stove before placing it in the crock pot. That’s a personal preference, but you can do as you please.
1 boneless skinless chicken breast, cut into cubes
Juice and zest of 2 oranges
2 tablespoons brown sugar (I used coconut sugar to keep the recipe paleo)
2 tablespoons honey
¼ cup rice vinegar (or cider vinegar)
¼ cup soy sauce (or coconut aminos)
1 shallot (or small onion), finely chopped
2 garlic cloves minced
¼ teaspoon freshly grated ginger
¼ teaspoon red pepper flakes (optional)
⅛ teaspoon ground black pepper
4 tablespoons cornstarch (or arrowroot powder)
Lightly grease the insert of your crockpot.
In a bowl combine orange juice, orange zest, sugar, honey, vinegar, soy sauce, shallot, garlic, ginger, red pepper flakes (if using), and black pepper.
Pour half of the sauce into the crock-pot, place chicken breasts, and then pour the rest of the sauce over the chicken.
Cover and cook on high for 3 hours or on low for 5 to 6 hours.
When done, transfer chicken into a bowl. Set aside.
In a small bowl whisk cornstarch with 4 tablespoons of cold water until smooth. Set aside.
Pour the sauce from the crock-pot into a saucepan and add cornstarch slurry. Bring to a gentle boil over medium heat and cook, stirring constantly, until thickened and reduced by half. This should take about 8 to 10 minutes.
Add the chicken and the sauce back to the crock-pot and give a good stir to coat.
Serve warm sprinkled with sesame seeds and chopped green scallions over white rice (or cauliflower rice).
One serving yields 297 calories, 11 grams of fat, 44 grams of carbs, and 28 grams of protein.
Sfouf is a sweet anise-infused cake decorated with almonds that is popular in Lebanon. The dessert gets its beautiful golden hue from turmeric, a powerful antioxidant with anti-bacterial, anti-viral, and anti-inflammatory properties. This is a simple, healthy, low fat and easy-to-make cake bound to wow you and your loved ones!
1 cup fine semolina flour
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1 tablespoon turmeric powder
3/4 cup and 2 tablespoons caster sugar
2 tablespoons aniseed
1 cup water
1/2 cup oil
1/4 cup almonds, blanched, peeled, and halved
- Grease and line the bottom of one 8-inch round cake pan. Preheat oven to 350°F.
- Boil water. Add aniseed, cover, and let steep for 20 minutes.
- Strain the aniseed tea and keep aside until lukewarm.
- In a large bowl whisk together semolina, all-purpose flour, baking powder, turmeric powder ,and caster sugar.
- Add anise tea and oil to dry ingredients and mix well.
- Pour the batter into the prepared pan. Decorate with almond halves.
- Bake for 40 minutes. Check with a toothpick. If it comes out clean, it is done. If it is not clean, bake for another 5-6 minutes.
- Remove from the pan after 10 minutes sitting out. Run a knife around the edges and invert onto the cooling rack.
- Slice when cold.
0:25 Prep | 0:15 Cook | 4 Servings | Capable cooks
Super Food Ideas
The intoxicating smell of the spiced lamb mince cooking never fails to conjure up illusions of the Middle East, where street vendors serve koftas straight off the grill.
500g lamb mince
1 brown onion, grated
1/4 cup panko breadcrumbs
1/2 teaspoon ground cinnamon
2 garlic cloves, crushed
2 tablespoons fresh coriander, finely chopped, plus extra leaves, to serve
420g can lentils, drained, rinsed
1 cup basmati rice
1 1/2 cups Massel salt reduced chicken style liquid stock
2 tablespoons extra virgin olive oil
1/2 cup plain Greek-style yoghurt
3 tomatoes, cut into wedges
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1/2 teaspoon cayenne pepper
2 teaspoons salt
1/2 teaspoon ground black pepper
Step 1 Make Spice Mix: Place all ingredients in a bowl. Stir to combine.
Step 2 Place mince, onion, breadcrumbs, cinnamon, garlic, coriander and 1 1/2 tablespoons of the Spice Mix in a bowl. Using your hands, mix well to combine. Shape heaped tablespoons of mixture into ovals to make 16 koftas.
Step 3 Place lentils, rice, stock and remaining Spice Mix in a large saucepan over medium-high heat. Cover. Bring to a simmer. Reduce heat to low. Cook for 12 minutes or until rice is tender and liquid is absorbed. Remove from heat.
Step 4 Meanwhile, heat oil in a large frying pan over medium-high heat. Add koftas. Cook, shaking pan so koftas brown all over, for 10 minutes or until cooked through.
Step 5 Place koftas on rice. Drizzle with yoghurt. Sprinkle with extra coriander leaves. Serve with tomato wedges.