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Saturday, 19 September 2015


Baklava #worldfoodguide

Baklava #worldfoodguideBaklava From these records we know that baklava which was well known in every part of the Ottoman empire was consumed more in the mansion houses, ceremonies and the banquets.It can be said that baklava has been elaborated from a simple pastry into a dessert which needed skill in order to please the dignitaries and the rich people. Some researchers like Bert Fragner from Bamberg University claim that the culinary tastes in the Ottoman Empire has been shaped according to the tastes and preferences of the İstanbul high society. It is known that in places and mansion houses to be a master of baklava was a reason for being preferred as a cook and that it was very important that the layer of dough was very thin.Arabian cusine has its unique flavour and variety of dishes. The Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (لبنة) (yoghurt without butterfat). As they wander so did their tastes and favored ingredients. 1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser amount, other poultry is used in some regions, and, in coastal areas, fish. Pork is completely prohibited—for Muslim Arabs, it is both a cultural as well as being prohibited under Islamic law; many Christian Arabs also avoid pork as they have never acquired a taste for it.2. Dairy products: dairy products are widely used, the most of which is yogurt and white cheese. However, butter and cream are also used extensively.3. Herbs and spices: mint and thyme (often in a mix called za'atar) are widely and almost universally used; spices are used much less than the Indian cuisine but the amount and types generally varies from region to region. Some of the included herbs and spices are sesame, saffron, turmeric, garlic, cumin, cinnamon, and sumac. Spice mixtures include baharat.4. Beverages: hot beverages are used more than cold, coffee being on the top of the list, mostly in the Gulf countries, although tea is also served in many Arab countries. In Egypt and Jordan tea is the more important hot beverage than coffee for instance.5. Grains: rice is used for most dishes; wheat is the main source for bread, as well as bulgur and semolina, which are also used extensively.6. Legumes: lentils are widely used as well as fava beans and chick peas (garbanzo beans).7. Vegetables and fruits: this cuisine also favors vegetables such as cucumbers, aubergine (eggplant), courgette (zucchini), okra and onions, and fruits (primarily citrus), are often used as seasonings for entrees. Olives are a large part of the cuisine as well in addition to dates, figs and pomegranate.8. Nuts: almonds, pine nuts, pistachios, and walnuts are often included.9. Greens: parsley and mint are popular as seasonings in many dishes, while spinach and Corchorus (called "molokhia" in Arabic) are used in cooked dishes.10. Dressings and sauces: The most popular dressings include various combinations of olive oil, lemon juice, parsley, and/or garlic, and tahini (sesame paste). Labaneh, thinned yogurt, is often seasoned with mint and onion or garlic, and served as a sauce with various dishes.I am blogging here about Arab cusine for our world food guide. We are organizing an event in that space to join hands with people to explore the culinary world. Bloggers and Non-bloggers can participate in the event. The active participant will get an award named "AWESOME CHEF OF WFG"For further details just logon to our fb group https://www.facebook.com/groups/worldfoodguide/ or our g+ community https://plus.google.com/u/0/communities/101286972637891836002Here comes my recipe for A series- Arabian delicaciesBaklava is the queen of Arabian dessert. Almost all the peoples of the Middle East, Eastern Mediterranean, Balkans, Caucasia; Turks, Arabs, Jews, Greeks, Armenians, Bulgarians introduce baklava as their national dessert. Whether baklava came from ancient Greek or from Byzantine or whether from the nomadic times of Arabs and Turks , it is clear that what we now define as classical baklava had taken its elaborate form during the Ottoman period.The oldest reports about baklava is Topkapı Palace kitchen notebooks from the Fatih period. According to this report baklava was baked in the Palace in 1473. Evilya Çelebi has written that in the middle of the 17th century he as a guest in the mansion house of the esquire of Bitlis has eaten baklava.These are the story of BAKLAVA . Now lets go into the recipe sectionPhyllo dough:Flour- 11/3 cups  water-1/2 cup  oil-2 tbsp vinegar/lemon juice- 1/2 tspIn a large bowl add Oil, Water and Vinegar/lemon juice mix well add the flour in slowly and knead to form a smooth dough. After kneading well cover them with damp cloth and rest them aside for 2 hrs. Meanwhile make the syrup and pistachio filling.Pistachio filling:pistachios- 1/2 cup  sugar- 1/4 cupIn a mortar and pestle add the nuts and sugar grind them till coarse and set aside.Usually they will prepare a honey syrup but I made it with oranges and a dash of honey. Syrup:Sugar- 1 cupwater-1 cuphoney-1 tsporange rind- 1/2 tsporange juice- 1/2 tspcinnamon stick-1/2 inchBoil all together for 10 mins till it forms a thick syrup.To glaze:Clarified butter- 1/4 cupMethod:Take a ball shaped dough out of phyllo dough and roll them into thin sheets dusting with flour. The sheet should be ultra thin then cut them into the shape of the baking dish. Grease the baking dish with clarified butter and then grease the sheet also on one side. place the greased side above on the baking dish and roll out another one, repeat the same to form 4-5 layers of phyllo sheets. You can use more layers also. Spread the pistachio filling to cover  the sheet. Then again arrange the layer of phyllo sheets greased with clarified butter and then spread the filling then do vice versa. End with sheets greased over and then cut them into diamond shape.Preheat oven in 200°c Bake the baklava dish at 200°c for 25 mins and pour the syrup over the baklava still its warm. Leave them for few mins and enjoy your crispy baklava. I assure you that you will melt along with your bakalava when you have your first bite............Smiley 

Tuesday, 15 September 2015



Cooking is an art and learning that art is a never ending sea.  There are lots of dishes around the world, which are familiar but haven’t tried in our kitchen or unaware of that dish.  In order to explore such types of cuisines, sitting in our home is the main motto of this Monthly event.  This event is going to happen every month with an alphabetical order of countries. All you have to do is, just try to explore that particular country recipes and do a blog post with a detailed description along with their culture info on cuisine and link it back to our given space.Myself and Priya's menu from http://www.priyasmenu.com/ has joined hands to host this Interesting event. Please do visit her page also for event related information. Do visit our World food guide Face book page too for more information… https://www.facebook.com/groups/worldfoodguide/

Rules of WFG :

1. Every month a country will be announced on the basis of Alphabets and the specific menus of dishes. You have to prepare that dish that can be cooking or baking under the theme.

2. Some samples in names of the dishes will be given. You can cook any recipe or you can explore a new dish in that specified country’s cuisine. Have to post at least one recipe from the specified country’s cuisine but you can post any number of recipes. You have to post the recipes along with stepwise pictures (optional) on or before 15th of every month with our logo and share the link in our group along with a hashtag #worldfoodguide.

3. Non-bloggers who wish to participate have to post their dish with pictures on the group itself with the hashtag.

4. Usage of logo and hashtag is mandatory. 

5. We’ll create a html from all of our posts and share the link on the group. Bloggers has to update the html along with your post.

6. All should enter through that link and comment on others posts. This is mandatory.

7. Winners of WFG event, bloggers as well as non-bloggers will be chosen according to their recipe selection, their active participation and commenting on other bloggers post will be given a badge as “AMAZING CHEF OF WORLDFOODGUIDE”.

8. Non – bloggers winners are also selected on the basis of their recipe selection, active participation and commenting in the group post on world food guide face book page.

8. The post entries after 15th will not be included in that month’s event.For further queries on joining our facebook page or regarding the event, please feel free to send a mail to priyasmenu@gmail.com or vimalalakshmi2010@gmail.com

Come join hands with us and indulge yourself in world’s special  delicacies..

Happy Cooking ! All the best Friends !


Monday, 7 September 2015


Potato farl

Potato is an universal vegetable.Potatoes has a special place in world cusine. I'm hear to share with you an Irish potato recipe easy to make and sooo yummy to have and healthy too.......


boiled potatoes- 1/2 cup ,mashed  

flour- 1 tbsp, if the potatoes are more moist use more  

salt to taste

  pepper powder-1/2 tsp 

 melted butter-1/2 tsp  


Mash boiled potatoes well and add flour,salt,pepper and melted butter knead well to a smooth dough. Heat griddle add some oil/butter now rollout the dough into a round disk shaped rotis and do on tawa till it turns golden brown on both sides and serve.


I'm a housewife.I have great passion over cooking and try new recipes.I love to share with viewers

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I am a full-time food blogger and I have great passion over baking and exploring the world cusine. I am taking baking and cooking classes for the beginners in Madurai.

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