Fish Majboos (Kuwaiti Cuisine)

Everyday morning big question mark??? WHAT TO COOK TODAY????? Either to please your husband, daughter/son, Motherinlaw, Fatherinlaw (My f-i-l- no worries, he will never complain even if there is more salt/less salt or no salt. The thing that matters is the food to fill his stomach) I'm sure this is the biggest problem for all the housewives or whoever is cooking daily.

Well got up this morning removed a packet of Sole fish (leppo), another packet of 2 silver pompfrets thinking will make Leppo Curry, rice & Pompfret fry. Sabu hates fish so it was a BIG NO. Adrian was not very happy with the menu, gave me a suggestion why don't you make Fish Majboos (Kuwaiti Cuisine) & some Dakkous (tomato sauce-Kuwaiti style). It was a great suggestion, Sabu loves Majboos & so does Adrian. So that is it the menu for today's meal was fixed. Here goes the recipe for Fish Majboos & Dakkous - Kuwaiti Ishtyle.


Ingredients :
2 medium size silver pompfrets

Removes the scales. Trim the sides. Put 6 to 7 gashes on the fish. Pull all the dirt out without damaging & keep the fish whole. Remove the gills. Wash it with ample cold water. Strain the water & keep it aside.

Take a bowl, add 3/4 tsp salt, 1/2 tsp turmeric powder, 1 tsp red chilly powder, 1/2 tsp black pepper powder, 2 tbsp vinegar. Mix it well. Now add the silver pompfrets in the marinade. Leave it aside till you finish making the rice. Once the rice is ready & garnished. Shallow fry the fish till crisp.

4 cups of Basmati Rice
1 big onion thinly sliced
4-5 green cardamom pods
1" cinnamon stick
4 Knorr veg. stock cubes
6 cups of boiling water
2 big lemons (squeeze the juice)
4 tbsp oil

Wash & clean the rice well. soak it in lukewarm water for 1 hour.
Take a Pot put it on high flame. Add oil, once hot add the cardamom, cinnamon stick.
Add the sliced onion and fry till it slighlty browns. Add the boiling water, veg. stock cubes, lemon juice. After one boil add the rice stir it once. Close the lid tightly and leave it on very very slow flames for 15 minutes. After 15 minutes open the lid & lightly loosen the rice with a fork. Keep it aside.


For the Rice topping :
1 big onion thinly sliced
1 tbsp sumac
1/2 tsp cardamom powder
1/4 tsp pepper powder
1/4 tsp cummin powder
2 tbsp oil

Put a frying pan on high flame. Once hot add oil, now add sliced onion and fry till it lightly browns, now add the remaining spices. stir & put off the flame.

To Assemble the Majboos :
Take a big bowl or plate. Spoon the rice in the bowl.
Garnish it with the rice topping. Now place the fried fish on top & serve it piping hot with dakkous.

To make Dakkous :
4 med tomatoes
5-6 big cloves of garlic minced
1 med onion minced
1 green chilli , cut it into 4-5 pieces
4 tbsp tomatoe paste
1/2 cup of water

Blanch the tomatoes in boiling water for 5-6 minutes untill the skin starts peeling.
Peel off the skin & once cooled puree it.
Take a pot, put it on high flame. Add 1 tbsp oil. Upon heating the oil add minced garlic & after a minute or two add the minced onion. Now add the green chilly, tomato paste, tomato puree. Add 1/2 cup of water, salt to taste. Leave it on slow flame for 10 minutes. Dakkous is ready to be served.




Enjoy the yummy Zubaidi Majboos with dakkous.

Chicken Frankie

I had few leftover baked pieces of chicken breast. Was wondering what to make. Didn't want to make the same boring sandwiches. Wanted to try something different. How about some quick delicious Frankies (spicy, tangy chappati wraps).

Ingredients
6 chapatis (wheat or maida)(Can use leftover chappatis)
2 eggs beaten (for egg wash on the chappati)

1 chicken breast (boiled/roasted/baked) any leftover
1 medium capsicum sliced
2 medium onion, thinly sliced
2 green chilies, finely chopped (if u want it less spicy add only 1 chilly)
5-6 cloves of garlic, finely minced
1 inch piece of ginger, peeled and finely minced
1/2 tsp cumin powder
1/2 tsp red chili powder
2 tsp chaat masala
juice of ½ lime
salt & pepper, to taste
2 tbsp oil
1/2 onion minced (additional)






Preparation Method:
In a large pan on high heat, add 2 tbsp oil. When hot, add the onion fry until translucent. Then add the garlic, ginger and green chilies. Add the spices (turmeric, cumin powder, red chili powder, chaat masala, salt and pepper). Add the of Capsicum juliennes. Toss the chicken. Add the lime juice and a little of the freshly chopped cilantro leaves. Mix well and set aside to cool the filling.



To Assemble the Frankie :
In a large skillet on medium low heat, add 1 tsp of oil and add the chapati. Brush the egg wash on the chappati and turn. Let cook for a few minutes and brush the egg wash on the other side, turn again and cook for another minute.

Remove the chapati on a plate, Add few table spoons of the filling, sprinkle some finely minced raw onion (only if u like), sprinkle some chaat masala & roll the chappati. Serve it with green chutney or tomato ketchup or eat it plain.

Chicken Penne Alfredo

2 boneless skinless chicken breast cut into cubes or slice it thinly.
1 pkt of Penne pasta
3 tablespoons butter
8 garlic cloves- chopped finely
1 pkt of Knorr basil thyme salad seasoning
1 onion - chopped finely
5-6 Mushrooms thinly sliced or use canned sliced Mushrooms
2 chicken sausages - cut into thin long slices
1/3 cup all-purpose flour
1 tablespoon salt
1 tsp black pepper powder
4 cups milk
1 cup sour cream


In a large pan add 1 tbsp of butter, once butter is melted, lower the flame. Add 1tbsp of minced garlic, once lightly browned add the Mushroom and fry it for 1 minute.



Now add the chicken & fry it for another 4-5 minutes, add the sausages stir fry for another minute. Sprinkle the seasoning. Mix it well. Put off the flame and keep the mixture aside.




Take a pot , fill 3/4 pot with water on high flame. Once the water boils add the pasta & 2 tbsp of salt and cook till tender. Once cooked strain it and pour cold water over the pasta as it will stop cooking further and avoid sticking to each other. Keep it aside.



Take a big pan, add 2 tbsp of butter once it melts add the remaining garlic, brown it lightly, now add the minced onion till it is translucent.

In a bowl add the 1/3 cup of flour, add 4 cups of milk & whisk it so there are no lumps. Add this mixture to the browned garlic & onion & cook it further for 5 minutes on slow flame. Keep stirring. Add salt & pepper, stir till the consistency is slightly thick & creamy, Add the sour cream, mix well. Add the chicken mushroom mixture & put off the flame.

Serve the Alfredo sauce over the cooked Penne Pasta. Garnish it with crisp bacon & chives.

ENJOI ;)

Karela Ghosh (Lamb with Bittergourd)

1 Kg Mutton (lamb) cut into bite size pcs ( I used boneless meat)
4-5 (approx 500-600 gms)Karela (bittergourd) cut into thin rounds, remove the seeds.
5 big onions (thinly sliced)
3 big tomatoes (roughly chopped)
3-4 green chillies (whole)
1 tsp red chilly powder
1/2 tsp pepper powder
2 tsp coriander powder
1/2 tsp turmeric powder
1 tsp cumin powder
2 tsp amchur (dry mango powder)
3 black cardamoms
2 pcs of 1/2 inch cinnamon
2 1/2 tsp Salt

Preparation Method :

1. In a bowl add 1 tsp salt , add the karela thin slices & leave it over night as it
will remove the bitterness from the gourd. Squeeze out the water from karela.

2. Take a frying pan, add 5-6 tbsp of oil, once the pan is hot fry the karela till it
is crisp & dark golden brown in colour. Keep it aside.



3. Pressure cook the mutton with 1 tsp of salt and 1 cup of water till it is tender.

4. In a pot take 5-6 tbsp of oil, once hot add the thinly sliced onions, fry well
till it turns dark brown, now add the chopped ginger and garlic, fry for another 2
minutes. Add the chopped tomatoes and fry till it is very mushy & leaves oil.

5. Add the spice powders, fry for another minute.

6. Add the boiled mutton with water stock. Add the whole green chillies. Close the
lid and leave it on slow flame for 5 minutes.

7. Check and adjust the salt. Put off the flame.

8. Add the fried karela, mix it well.

Serve it with roti, chappati or naan.

Stuffed Rice Dumplings (Mutlins stuffed with coconut& jaggery)

3 cups of parboiled rice (soaked for 5-6 hours)
5 tbsp desiccated coconut
1 tsp salt

For the stuffing

1 cup of freshly grated coconut
1/2 cup of grated jaggery

Mix the above and keep the stuffing aside.



Grind the soaked rice mixed with grated desiccated coconut & salt in a food processor to a thick dough consitency. Takee a little dough flatten it in your palm giving a little cup shape, stuff it with 1 tsp of the filling and now close the dumpling making sure the stuffing is properly sealed with a little thumb print on top.

Take a steamer add 3 cups of water, arrange the dumplings on the steamer plate.

On high flame steam the dumplings for 25 minutes.

Enjoy this for breakfast.

If you do not want to stuff it just make plain dumplings, shape the dough into small/big dumplings with the thumb print on top..steam and enjoy.

Fish Cakes

Ingredients :

3/4 Kg fish fillet (I used shark fish fillet)
1 onion (finely chopped)
3/4 tsp black pepper powder
8 tsp Mayonnaise
2 tsp dijon mustard
1 tbsp oyster sauce
3 tbsp spring onions (only greens finely chopped)
2 eggs - divided
8-10 tbsp oil
1 cup of breadcrumbs

Preparation :

Wash and boil the fish with 1/2 tsp salt, 1/4 cup of water for 6-7 minutes. Once cooked & cooled mash it, keep it in a bowl.




In the same bowl add finely chopped onion, pepper powder, mayonnaise, dijon mustard, oyster sauce, spring onion, 1 egg. Mix it well.

Take little mixture into your hands and shape it into small or big patties.



Take one egg, beat it. Roll the fish cakes in the beaten egg, now dust it with breadcrumbs.



Shallow fry it putting 2-3 tbsp of oil in a frying pan. Lightly brown it for 2-3 minutes each sides on slow flame.

Serve it with tartar sauce/ketchup or make a sandwich with some lettuce & tomatoes.