Rose Cream Falooda
INGREDIENTS
20 gm sabja (sweet basil) seeds
15 ml rose syrup
35 gm vermicelli for falooda
50 gm homemade khoya rose icecream
4 small rose petals
5 gm gulkand
40 gm Kulfi cream
2 gm dry pomelo dices
2 gm roasted pistachio slivers
2 gm roasted almond slivers
A few drops of rose syrup
In a margarita glass, pour each of the ingredients listed.
Khoya rose ice cream
250 gm fresh cream
250 gm milk
100 gm khoya
200 gm Milkmaid
15 saffron stems
5 gm pistachio flakes
50 gm rose syrup
Boil milk and cream together. Add powdered khoya and Milkmaid and reduce to a good consistency. Add the rest of ingredients and keep mixture in a freezer and mix it every 10 minutes to have a good consistency. Repeat the process at least four times.
Add icecream on top of the mixture.
Garnish with some rose petals, almond and pistachio slivers and serve chilled.
Recipes courtesy Chef Gregory Bazire
Arabic Mix Grilled
INGREDIENTS
80 gm lamb chop
100 gm chicken thigh
100 gm beef cubes
80 gm lamb mince kofta
100 gm French fries
50 gm mixed pickle
For Marination
2 tomatoes
2 onions
5 pieces roasted garlic
2 tbsp tomato paste
3 tsp cumin powder
3 tsp coriander powder
2 tsp lime juice
2 tsp vinegar
3 tsp salt
3 tsp pepper
1 tsp Harissa paste
Garlic Sauce
½ cup egg white
1 cup corn oil
5 tsp lemon juice
5 pieces fresh garlic
3 tsp salt
Chargrill tomato, onion and garlic, then blend grilled items, adding ingredients together. Make it into a paste. w In a blender, put egg white, chopped garlic and lemon juice together. Gradually add oil and start blending till it gets thicker and fluffier.
Add salt and adjust the seasoning as per your taste.
Serve with French fries, garlic sauce, mix pickles and Arabic bread.
Recipe courtesy Chef Kareen Ali
