BBC good food Middle east Masterclass At Al Ghurair Rayhaan & Arjaan Rotana

BBC good food Middle east  Masterclass At Al Ghurair Rayhaan & Arjaan Rotana, Dubai

Fun cooking with follow bloggers at Al Ghurair Rayhaan & Arjaan Rotana , Dubai. Here are some of  pictures of the Event….

https://www.flickr.com/photos/cpimediagroup/sets/72157653154436845

Recipe of my Dish;

CARROT & PISTACHIO BAKLAVA

Serve: 4-6

Prep Time: 10 minutes                                                         Cook Time: 25 minutes

INGREDIENTS

300g Sugar

300ml Water

2 tbsp. Rose water

2 cups grated Carrot

2 tbsp. Almond powder

2 tbsp. Raisins

2 tbsp. Milk powder

1 tbsp. Cardamom powder

1 cup Pistachio, coarsely grounded

400gm. Filo pastry

150gm. Butter, Melted

METHOD-

  • Take water and sugar in a pan, and bring to boil on medium high heat. Reduce heat and boil it for 7-8 minutes. Add rose water and keep aside to cool.
  • Heat 1 tbsp. butter in the fry pan and sauté the grated carrots for 2-3 minutes. Add almond powder, cardamom powder & milk powder. Cook for 2 minutes and cool.
  • Pre heats the oven to 200 degree Centigrade. Cut the filo sheets one by one to fit a rectangle baking tray. Brush the tray with melted butter. Layer half the filo sheets one by one in the tray, brush each one with butter.
  • Spread the carrot mixture evenly on the filo sheets. Cover it with two sheets of filo sheets. Brush with butter and spread the crushed pistachio. Top with two to three sheets of filo but brush each sheet with melted butter.
  • Cut the uncooked Baklava in to diamond shape and bake for 20-25 minutes, or till golden brown.
  • Remove from the oven and slowly pour the cooled sugar syrup over the hot Baklava. Garnish with remaining pistachio and Serve.

COLD SPRING ROLLS

COLD SPRING ROLLS

Summer is knocking the door and  weather is slightly changing the mood , here is simple recipe of summer starter to make the mood pleasant….

Serve : 4

Preparion Time : 20 Minutes

Cooking Time 10 min.

Chilling Time 15 minutes

INGREDIENTS

1 cup Carrot, thinly sliced like matchsticks

1 cup Purple Cabbage thinly sliced

½ cup Beet roots, thinly sliced like matchsticks

1 Red Bell pepper thinly sliced

1 tbsp. Grape seeds Oil

1 tbsp. Pomegranate Molasses

1 tbsp. soya sauce

1 tbsp.  Roasted Peanut powder

Salt & pepper to taste

8 sheets of Rice wrappers

METHOD

Heat oil in the pan and add cabbage, carrot, stir for 1 minute than add beet root and bell pepper.  Add soya sauce and cook for 2 minutes like stir fry. Add pomegranate molasses, salt, pepper and peanut powder and mix toss. Remove from the heat and cool.

Take 2 cups water in the big bowl and mix salt in it. Take two sheets of rice wrappers and dip in the water for 10 sec. Spread at the board and fill the cooked filling in the one sides roll it nicely and arrange in the tray. Repeat to make all and chill for 10 -12 Cut diagonally before serving.DSC_0078