Math Work

MY RECIPE
BOOK
By: Syed Aki Rahman Raza
Chullu Kebab

Ingredients: Instructions:
1. In a mixing bowl, combine the
Minced Lamb or Beef: 1 kg minced meat, grated onion, egg,
Onion: 1 medium (grated) turmeric, salt, crushed chillies, and
Egg: 1 (whole) black pepper. Mix well.
Turmeric: 1 tsp 2. Shape the mixture into long, round
kebabs.
Salt: 1 tbsp
3. Heat a griddle pan on the gas stove
Crushed Chillies: 1 tsp
(you can also use a tawa, skillet, or
Black Pepper: 1 tsp
bake in the oven). Grill the kebabs
For the Saffron Rice:
until cooked through. If baking in the
Boiled Rice: 2 cups
oven, bake for 20-25 minutes and
Saffron: 1/4 tsp then finish by grilling for 5 minutes
Water: 1/4 cup to achieve a nice color on top.
4. For the saffron rice, mix saffron with
Notes: water and drizzle it over the boiled
rice.
Chullu Kebab is traditionally served with 5. Serve the Chullu Kebabs on a bed of
steamed saffron rice and grilled tomatoes. saffron rice, with a dollop of butter
You can also add fries to the serving, as on top and grilled tomatoes on the
done in some restaurants. side.

Persian (Iranian) dish 001

Chullu Kebab

Ingredients: Instructions:
1. In a mixing bowl, combine the
Minced Lamb or Beef: 4 kg minced meat, grated onion, egg,
Onion: 4 medium (grated) turmeric, salt, crushed chillies, and
Egg: 4 (whole) black pepper. Mix well.
Turmeric: 4 tsp 2. Shape the mixture into long, round
kebabs.
Salt: 4 tbsp
3. Heat a griddle pan on the gas stove
Crushed Chillies: 4 tsp
(you can also use a tawa, skillet, or
Black Pepper: 4 tsp
bake in the oven). Grill the kebabs
For the saffron rice
until cooked through. If baking in the
Boiled Rice: 8 cups
oven, bake for 20-25 minutes and
Saffron: 1 tsp then finish by grilling for 5 minutes
Water: 1 cup to achieve a nice color on top.
4. For the saffron rice, mix saffron with
Notes: water and drizzle it over the boiled
rice.
Chullu Kebab is traditionally served with 5. Serve the Chullu Kebabs on a bed of
steamed saffron rice and grilled tomatoes. saffron rice, with a dollop of butter
You can also add fries to the serving, as on top and grilled tomatoes on the
done in some restaurants. side.

Persian (Iranian) dish 001

 Iraqi quzi

Ingredients:
Instructions:
Lamb Shoulder or Leg: 1 whole (approximately 4-5 pounds) 1. Preheat your oven to 350°F (175°C).
2. Wash the lamb thoroughly and pat it dry.
Basmati Rice: 2 cups 3. In a large pot, heat olive oil and sauté the chopped onion until
Angel Hair Pasta: 1/3 cup (broken into small pieces) translucent.
4. Add the lamb to the pot and brown it on all sides.
Yellow Onion: 1 medium (finely chopped) 5. Season the lamb generously with salt, black pepper, cinnamon, and
Carrots: 2 large (peeled and sliced) cardamom.
6. Add enough water to cover the lamb partially, and bring it to a
Raisins: 1/2 cup simmer.
Almonds: 1/2 cup (toasted) 7. Cover the pot and transfer it to the preheated oven. Let it cook for
about 3-4 hours until the lamb is tender and falling off the bone.
Potatoes: 2 medium (peeled and quartered) 8. While the lamb is cooking, prepare the rice. Rinse the rice and soak
Eggs: 2 (hard-boiled and sliced) it in water for 30 minutes. Drain.
9. In a separate pot, heat some oil and sauté the broken angel hair
Spices: Cinnamon, cardamom, and black pepper (to taste) pasta until golden.
10. Add the drained rice to the pasta and stir well.
Salt: As needed
11. Pour in enough water (about 3 cups) to cook the rice. Season with
Olive Oil: 2 tablespoons salt.
12. Bring the rice to a boil, then reduce the heat, cover, and let it
Water: As needed
simmer until fully cooked.

Note:
Traditional Quzi involves stuffing a whole
lamb with rice and baking it slowly.
However, the adapted version using lamb
pieces is more practical and commonly
prepared nowadays.
13. In a separate pan, sauté the sliced carrots until slightly tender.
14. Once the lamb is done, remove it from the pot and keep it warm.
15. In the same pot, layer the cooked rice, raisins, toasted almonds,
and sautéed carrots.
16. Place the lamb on top of the rice and arrange the quartered
potatoes around it.
17. Cover the pot and let it rest for 10-15 minutes to allow the flavors to
meld.
18. Serve the Quzi hot, garnished with sliced hard-boiled eggs.

Iraqi Dish 002

 Iraqi quzi

Ingredients:
Lamb Shoulder or Leg: 4 whole (approximately 16-20
Instructions:
pounds) 1. Preheat your oven to 350°F (175°C).
2. Wash the lamb thoroughly and pat it dry.
Basmati Rice: 8 cups 3. In a large pot, heat olive oil and sauté the chopped onion until
translucent.
Angel Hair Pasta: 1 1/3 cups (broken into small pieces)
4. Add the lamb to the pot and brown it on all sides.
Yellow Onion: 4 medium (finely chopped) 5. Season the lamb generously with salt, black pepper, cinnamon, and
cardamom.
Carrots: 8 large (peeled and sliced)
6. Add enough water to cover the lamb partially, and bring it to a
Raisins: 2 cups simmer.
7. Cover the pot and transfer it to the preheated oven. Let it cook for
Almonds: 2 cups (toasted)
about 3-4 hours until the lamb is tender and falling off the bone.
Potatoes: 8 medium (peeled and quartered) 8. While the lamb is cooking, prepare the rice. Rinse the rice and soak
it in water for 30 minutes. Drain.
Eggs: 8 (hard-boiled and sliced)
9. In a separate pot, heat some oil and sauté the broken angel hair
Spices: Cinnamon, cardamom, and black pepper (to taste) pasta until golden.
10. Add the drained rice to the pasta and stir well.
Salt: As needed
11. Pour in enough water (about 3 cups) to cook the rice. Season with
Olive Oil: 8 tablespoons salt.
12. Bring the rice to a boil, then reduce the heat, cover, and let it
Water: As needed
simmer until fully cooked.

Note:
Traditional Quzi involves stuffing a whole
lamb with rice and baking it slowly.
However, the adapted version using lamb
pieces is more practical and commonly
prepared nowadays.
13. In a separate pan, sauté the sliced carrots until slightly tender.
14. Once the lamb is done, remove it from the pot and keep it warm.
15. In the same pot, layer the cooked rice, raisins, toasted almonds,
and sautéed carrots.
16. Place the lamb on top of the rice and arrange the quartered
potatoes around it.
17. Cover the pot and let it rest for 10-15 minutes to allow the flavors to
meld.
18. Serve the Quzi hot, garnished with sliced hard-boiled eggs.

Iraqi Dish 002

Medu Vada APPETIZER

Ingredients:
1 cup urad dal
(skinned black gram) Instructions:
⅓ teaspoon salt
(adjust to taste) Soak the urad dal in water for about 3
Ice-cold water hours.
Oil (for deep frying) Drain the soaked dal and grind it to a
½ teaspoon crushed smooth paste using a mixer grinder
peppercorns (blender). Add ice-cold water as needed.
3 green chilies Mix in the crushed peppercorns, chopped
(chopped) green chilies, onions, curry leaves, cumin
4 tablespoons onions seeds, and grated ginger.
(chopped, 1 small) Heat oil in a kadai (deep frying pan).
1 sprig curry leaves Wet your palms with water, take a portion
(chopped) of the batter, make a hole in the center, and
½ teaspoon cumin slide it into the hot oil.
seeds (jeera) Deep-fry until golden brown and crisp.
1 teaspoon finely Drain the vadas on absorbent paper.
grated ginger
Medu Vada APPETIZER

Ingredients:
4 cups urad dal
(skinned black gram) Instructions:
1 1/3 teaspoons salt
(adjust to taste) Soak the urad dal in water for about 3
Ice-cold water hours.
Oil (for deep frying) Drain the soaked dal and grind it to a
2 teaspoons crushed smooth paste using a mixer grinder
peppercorns (blender). Add ice-cold water as needed.
12 green chilies Mix in the crushed peppercorns, chopped
(chopped) green chilies, onions, curry leaves, cumin
16 tablespoons onions seeds, and grated ginger.
(chopped, 4 small) Heat oil in a kadai (deep frying pan).
4 sprigs curry leaves Wet your palms with water, take a portion
(chopped) of the batter, make a hole in the center, and
2 teaspoons cumin slide it into the hot oil.
seeds (jeera) Deep-fry until golden brown and crisp.
4 teaspoons finely Drain the vadas on absorbent paper.
grated ginger
 Kaju Katli
Ingredients:
1 cup cashews (kaju)

1/2 cup sugar

1 tablespoon ghee

(clarified butter) or use

almond/coconut oil for a

vegan version

A pinch of cardamom

powder (optional)

Silver leaf (varak) for

garnishing (optional)

Instructions
1. Cashew Powder:
Grind the cashews to a fine powder using a food processor or blender. Ensure that the powder is smooth and free from any

lumps.
2. Cooking the Mixture:
Heat a thick-bottomed pan or kadai on low flame.

Add the cashew powder, sugar, and ghee (or oil) to the pan.
Mix well to form a smooth paste.

Cook the mixture on low heat, stirring continuously. It will start leaving the sides and come together like a ball.
3. Shaping Kaju Katli:

Transfer the mixture onto a greased plate or tray.

Roll it out thinly (about 1/8 inch thick) using a rolling pin.

Cut into diamond or square shapes while it’s still warm.

Garnish with silver leaf if desired.
4. Cooling and Serving:

Allow the Kaju Katli to cool completely.

Once cooled, gently remove the pieces and serve.
 Kaju Katli
Ingredients:
1. 4 cups cashews (kaju)

2. 2 cups sugar

3. 4 tablespoons ghee

(clarified butter) or use

almond/coconut oil for a

vegan version

4. 4 pinches of cardamom

powder (optional)

5. Silver leaf (varak) for

garnishing (optional)

Instructions
1. Cashew Powder:
Grind the cashews to a fine powder using a food processor or blender. Ensure that the powder is smooth and free from any

lumps.
2. Cooking the Mixture:
Heat a thick-bottomed pan or kadai on low flame.

Add the cashew powder, sugar, and ghee (or oil) to the pan.
Mix well to form a smooth paste.

Cook the mixture on low heat, stirring continuously. It will start leaving the sides and come together like a ball.
3. Shaping Kaju Katli:

Transfer the mixture onto a greased plate or tray.

Roll it out thinly (about 1/8 inch thick) using a rolling pin.

Cut into diamond or square shapes while it’s still warm.

Garnish with silver leaf if desired.
4. Cooling and Serving:

Allow the Kaju Katli to cool completely.

Once cooled, gently remove the pieces and serve.