Heat ghee in a large saucepan, add and cook onions for 4 minutes until softened.
Place rice, water and MAGGI® Seasoning for White Rice cubes in a pot. Stir constantly to boil then cover and cook over a low heat until rice is cooked. Remove and set aside to cool slightly.
Place flour in a deep bowl; add sugar, salt, oil and mix well with your fingertips until it resembles fine breadcrumbs.
Cut eggplant length wise into wedges. Pat dry then deep fry in oil until golden brown. Drain any excess oil.
Melt butter in a large saucepan, fry onion slices and mushroom quarters over medium heat for 3 minutes. Add garlic, shrimps and bell pepper slices and cook for another 2 minutes.
Put ½ cup of water in a small bowl and sprinkle over the fenugreek. Keep fenugreek in water for 2-3 hours then drain from exceeding water then set aside.
Mix the minced chicken with black pepper, coriander powder, garlic and breadcrumbs until it forms a homogenous mixture. Divide the mixture into equal portions. Shape each portion into small balls.
Boil the chicken for 40 minutes or until it’s cooked. Discard the skin and bones, then shred the chicken meat and set aside.
Heat oil in a pot and fry onions for 3 minutes. Add garlic, coriander and chicken breasts then sauté for another 2 minutes. Add mushrooms, carrots, artichoke bottoms, plain flour and stir.
Combine butter, NESTLÉ Fat-Free Sweetened Condensed Milk and baking powder and stir well. Add semolina, ground almond and water and stir until well combined.
In a bowl, combine and mix all chicken marination ingredients. Cover and marinade in fridge for at least 12 hours.
Warm olive oil in a medium saucepan and sauté onion for 3 minutes or until onion is tender. Add the runner beans and stir over a medium heat for 10 minutes.
" Ricotta cheese is an excellent source of calcium and magnesium. Among other types
of cheese, Ricotta is not as high in calories. ½ cup of Ricotta cheese contains
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