Chicken eggplant Stew and yellow split peas
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This is a low fat and low calorie recipe.

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Number of serving 6
500 grams breast of chicken (no skin)
2 tablespoons tomato paste
one large tomato, peeled
sliced 2 med onion finely sliced
Juice of two lemons or 2 tablespoons powdered goureh (sour grapes)
1/4 olive oil
2 cups water
1/4 teaspoon turmeric
1/4 cup yellow split peas
1 teaspoon salt
1 teaspoon pepper
6 cloves of garlic
6 Eggplant
1 tablespoon cinnamon


1)In a pot brown onion and add chicken with 3 tablespoons oil.
Add turmeric,salt,and cinnamon.

2) pour in 2 cups water with chicken,bring to boil and cover reduce heat and simmer over low heat for about 30 minutes.

3) Brown the eggplant in a skillet in the rest of the oil and set aside or brush the eggplant with oil and put in the oven on broil for 5 minutes each side.

4) cook the yellow peas for 15 minutes with 1/2 cup of water.

5) Saute the tomatoes in a skillet and set aside. Add tomato paste and juice of lemon or goureh to the chicken add yellow peas and mix well and taste adjust seasoning to your taste.

6) Pour the chicken and sauce into a deep oven proofcasserole dish and arrange the eggplant and tomato slice on top cover and bake for 20 minutes oven tempter 180c.
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Saffron Rice
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1 teaspoons salt
2 cups water
2 tablespoons olive oil
1/2 teaspoons Saffron


Add rice, water, salt,oil and cook in rice cooker for 30 minutes.

Dissolve saffron powder with two tablespoons hot water and before serving rice pour on the top.

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Coconut rice pudding with cardamom

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1 can coconut milk,
3 cups water
1/2 cup rice
1/3 cup sugar
1/4 teaspoon salt
1/8 teaspoon ground cardamom


some silver almonds or chopped pistachio nuts in 3-quart saucepan over high heat boil water, rice and salt reduce heat to low cover and simmer for 35 to 45 minutes until rice is tender, stirring occasionally.

Add sugar, coconut milk, cardamom powder and cook for 15 more minutes and keep stirring. Pour to the small bowel or a big Pyrex dish and let it get cold for 20 minutes. Put in the refrigerator for 30 more minutes and serve cold. Cover the left over and keep for two to three days.
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