Moroccan Vermicelli Pudding

Moroccan Vermicelli Pudding

By  Chef Shilarna Vaze (Chinu)
From   Firangi Tadka

Prep: 5 minutes

Cook: 20 minutes

Method: Easy

Course: Dessert

Type: Moroccan

Key Ingredients:

Our very own vermicelli kheer made in the Moroccan way is just as tasty

Ingredients

  • Rice vermicelli 100 gms
  • Milk 1½ tbsps
  • Sugar 1½ tbsps
  • Butter 1 tbsp
  • Cinnamon (dalchini) 1 one-inch stick
  • Orange juice 2 tsps
  • Cinnamon (dalchini) powder 1 tsp

Methods

  • Take milk, sugar, butter, cinnamon stick and orange juice in a deep non-stick pan and cook for 5 minutes on low heat.
  • Break vermicelli and add to the pan, mix and cook on low heat for 10 minutes.
  • Transfer into a serving bowl, sprinkle cinnamon powder and serve warm or chilled.

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Medfouna Berber Pizza

Medfouna Berber Pizza

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 60 minutes

Cook: 30 minutes

Method: Moderate

Course: Dessert

Type: Moroccan

Key Ingredients:

  • Refined flour
  • Yeast
  • Green capsicum
  • Green olives

Vegetable pizza cooked in Moroccan style

Ingredients

  • Medium onions, finely chopped 3
  • Oil 1 tbsp
  • Sugar ½ tsp
  • Salt to taste
  • Green capsicum, finely chopped 1 cup
  • Coriander powder ¼ tsp
  • Cumin powder ¼ tsp
  • Red chilli flakes ½ tsp
  • Fresh coriander leaves, finely chopped 2 tbsps
  • Dried thyme ½ tsp
  • Green olives, cut into rings (optional) 1 cup
  • Pizza base
  • Refined flour (maida) 1 cup
  • Sugar ½ tsps
  • Salt to taste
  • Dried yeast, mixed with 2 tbsps hot water and ½ tsp sugar 1 tsp
  • Oil 1 tsp + to grease
  • Butter a little to brush

Methods

  • Heat 1 tbsp oil in a non-stick pan, add onion and saute on low heat till soft. Add sugar, salt, capsicum, coriander powder, cumin powder, chilli flakes, coriander leaves, thyme and green olives. Mix and cook for 2-3 minutes. Set aside.
  • To make pizza dough, take refined flour, sugar and salt in a mixing bowl and mix. Make space in the middle of the bowl and pour yeast mixture and 1 tsp oil and mix well.
  • Add hot water, little as a time, and knead on a floured surface. Stretch and fold for about 10 minutes or till smooth. Put the dough in a bowl, cover with moist cloth and set aside for 40 minutes to prove.
  • Preheat oven to 200º C.
  • Flatten the dough with fingers and stretch into a medium thick disc.
  • Grease a non-stick pan with oil, place the dough disc in it. Spread the stuffing in the middle leaving a little space from the edges. Fold the edges inwards.
  • Brush the edges with butter, keep the pan in the preheated oven and bake for 20 minutes.
  • Take the pan out of the oven, cut into wedges and serve hot.

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Moroccan Almond Smoothie and Moroccan Tea

Moroccan Almond Smoothie and Moroccan Tea

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 30 minutes

Cook: 10 minutes

Method: Easy

Course: Dessert

Type: Moroccan

Key Ingredients:

  • Almonds
  • Milk
  • Green tea leaves
  • Fresh mint leaves

Both the smoothie and the tea are very refreshing and rejuvenating

Ingredients

  • Moroccan almond smoothie
  • Almonds, blanched, peeled 1 cup
  • Cold milk 1½ cups
  • Cinnamon (dalchini) powder 1 tsp
  • Sugar 4 tbsps
  • Orange essence 1 tsp
  • Orange zest, grated ¼ tsp
  • Ice cubes as required
  • Seedless apricots, finely chopped 1 cup
  • Moroccan tea
  • Green tea leaves 1 tbsp
  • Fresh mint leaves 10 + to decorate
  • Sugar 2 tbsps

Methods

  • To make Moroccan almond smoothie, grind almonds to a paste in a mixer.
  • Add milk, cinnamon powder, sugar, orange essence and orange zest and ice cubes and blitz for 2-3 minutes till it becomes a smooth and frothy. Transfer into a jar and refrigerate before serving.
  • Put some apricots in tall glasses, pour the smoothie over and serve chilled.
  • To make Moroccan tea, heat 2 cups water in a non-stick pan, add green tea leaves and mint leaves and mix well.
  • Add sugar, mix and boil.
  • Strain into a serving glasses, decorate with mint leaves and serve hot.

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Moroccan Chickpea Soup

Moroccan Chickpea Soup

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 9 hours

Cook: 30 minutes

Method: Easy

Course: Dessert

Type: Moroccan

Key Ingredients:

  • Chickpeas
  • Vegetable stock
  • Ras el hanout (African garam masala powder)

A very hearty soup made in the Moroccan style is very tasty

Ingredients

  • Chickpeas, soaked overnight and boiled 1 cup
  • Oil 2 tsps
  • Ginger, minced 1 tsp
  • Garlic cloves, finely chopped 2 to 3
  • Medium onion, finely chopped 1
  • Red pumpkin (kaddu), cut into cubes 1 cup
  • Cinnamon (dalchini) 2 to 3 one-inch sticks
  • Turmeric powder ¼ tsp
  • Nutmeg (jaiphal) powder ¼ tsp
  • Ras el hanout 1 tsp
  • Saffron a few strands
  • Black pepepr powder ¼ tsp
  • Honey 3 tbsps
  • Vegetable stock 4 cups
  • Salt to taste
  • Cornflour 2 tsps
  • Ras el hanout
  • Cumin powder 1 tsp
  • Dried ginger powder 1 tsp
  • Turmeric powder 1 tsp
  • Salt 1 tsp
  • Cinnamon (dalchini) powder ¾ tsp
  • Black pepper powder ¾ tsp
  • White pepper powder ½ tsp
  • Coriander powder ½ tsp
  • Nutmeg (jaiphal) powder ½ tsp
  • Green cardamom powder ½ tsp

Methods

  • Heat oil in a deep non-stick pan, add ginger, garlic and onions and saute for 2-3 minutes or till soft.
  • Add pumpkin, chickpeas and cinnamon sticks and mix.
  • Add turmeric powder, nutmeg powder, ras el hanout, saffron, black pepper powder and honey and mix well.
  • Pour vegetable stock and salt, mix, cover and cook on low heat for 10 minutes.
  • Mix cornflour in 4 tsps water in a small bowl and add to the soup. Cook till the soup thickens.
  • Pour into individual soup bowls and serve piping hot.

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Moroccan Sweet Potato and Raisin Salad

Moroccan Sweet Potato and Raisin Salad

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 20 minutes

Cook: 20 minutes

Method: Easy

Course: Dessert

Type: Moroccan

Key Ingredients:

  • Sweet potatoes
  • Raisins

This deliciously sweet and flavourful hot salad is an absolute delight

Ingredients

  • Medium sweet potatoes, boiled, peeled and cut into medium cubes 2
  • Raisins (kishmish), soaked in water ½ cup
  • Butter 2 tbsps
  • Oil ½ tsp
  • Honey 3 tbsps
  • Cinnamon (dalchini) powder ½ tsp
  • Turmeric powder ¼ tsp
  • Salt to taste
  • Saffron a few strands
  • Fresh coriander leaves, finely chopped 3 tbsps
  • White sesame seeds (safed til), toasted 1 tbsp

Methods

  • Heat butter and oil in a non-stick pan till the butter melts. Add honey and mix till the mixture starts bubbling. Add 1 cup of water and mix.
  • Add cinnamon powder, turmeric powder and salt, mix well and cook on high heat for 10 minutes or till the mixture turns into a brown, thick and sticky sauce.
  • Add sweet potato cubes and mix till the sauce coats all the cubes.
  • Add 1 tbsp water to saffron and mix. Drain the raisins and add both saffron and raisins to the sweet potato mixture. Mix well. Add coriander leaves and white sesame seeds and mix gently.
  • Transfer into a serving bowl and serve hot.

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Moroccan Inspired Chicken with Mixed Fruit Juice

Moroccan Inspired Chicken with Mixed Fruit Juice

By Chef Amrita Raichand
By Mummy Ka Magic

Prep: 10 minutes

Cook: 50 minutes

Method: Easy

Course: Dessert

Type: Moroccan

Key Ingredients:

  • Chicken drumsticks
  • Chicken thighs
  • Real Mixed Fruit Juice
  • Refined flour
  • Chicken stock
  • Seedless dates

Chicken cooked the Moroccan way with mixed fruit juice

Ingredients

  • Chicken drumsticks, with skin 4
  • Chicken thighs, with skin 4
  • Real Mixed Fruit Juice 1¼ cups
  • Salt to taste
  • Black pepper powder to taste
  • Refined flour 1 cup
  • Olive oil 3 tbsps
  • Cumin seeds ½ tsp
  • Medium onions, thinly sliced 2
  • Ginger, chopped 1 tsp
  • Cinnamon powder 1 tsp
  • Chicken stock ¾ cup
  • Seedless dates, halved 10 to 12
  • Lemon juice 2 tbsps
  • Fresh coriander leaves, chopped 2 tbsps

Methods

  • Take all the chicken pieces in a bowl, add salt and pepper powder and mix well. Take flour in another bowl, roll the chicken pieces in it till they are well coated. Dust off excess flour and keep on a plate.
  • Heat 2 tbsps oil in a non-stick pan. Add chicken pieces and cook till golden on all sides. Drain on a plate.
  • Heat remaining oil in another non-stick pan, add cumin seeds and saute till they change colour.
  • Add onions and sauté till soft. Add ginger and cinnamon powder and sauté for 1 minute.
  • Add Real Mixed Fruit Juice and chicken stock, mix well and bring the mixture to a boil.
  • Add all the chicken pieces, mix well, cover and cook for 15 minutes. Add dates, mix and cook for 20 minutes.
  • Transfer only the chicken pieces and dates onto a serving plate. Bring the sauce in the pan to a boil and simmer till it thickens. Add lemon juice, salt and pepper powder. Mix well.
  • Pour this sauce over the chicken pieces, garnish with coriander leaves and serve hot.

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