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MEYER LEMON POPPY SEED LOAF

MEYER LEMON POPPY SEED LOAF

INGREDIENTS:

  • 1 1/2 Cups All-purpose Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1 1/2 Cup Sugar
  • 1 Cup Greek Yogurt
  • 1/2 Cup Olive Oil
  • 1/2 Teaspoon Fiori di Sicilia (See Notes Above)
  • 3 Large Eggs At Room Temperature
  • 1 Large Myer Lemon, Zested And Juiced
  • 2 Tablespoons Poppy Seeds
  • 3/4 Cup Powdered Sugar

DIRECTIONS:

  1. Preheat oven to 350 degrees F.
  2. Spray an 8 x 4 inch loaf pan with baking spray.
  3. In a medium bowl, stir together the flour, baking powder, and salt.
  4. In a second bowl, use an electric hand mixer to blend the sugar, yogurt, oil, extract, and eggs.
  5. Add half the lemon juice along with the zest and mix until blended.
  6. Pour the dry ingredients into the wet and stir together with a wooden spoon until the flour mixture has been incorporated.
  7. Stir in the poppy seeds.
  8. Bake the loaf for 45 to 50 minutes, or until a cake tester inserted into the center comes out cleanly.
  9. Cool for 10 minutes then remove from the pan and cool completely.
  10. To make the glaze, place the powdered sugar in a small bowl, and drizzle in the remaining lemon juice, whisking continuously until you reach your desired thickness.
  11. Drizzle the glaze over the cooled loaf and let sit until set.

 

 

ITALIAN OMELET RECIPE

ITALIAN OMELET RECIPE

WHAT YOU’LL NEED

  • 1 cup tomatoes (sun-dried, cut into strips)
  •  
  • 1 cup mozzarella cheese (shredded)
  •  
  • 1/4 cup basil (fresh, shredded)
  •  
  • 1 tablespoon plus 1 teaspoon Parmesan cheese (finely grated)
  •  
  • 12 eggs
  •  
  • 1/2 cup milk
  •  
  • 1/4 cup butter
  •  
  • Salt to taste
  •  
  • Pepper to taste
  •  

HOW TO MAKE IT

  1. Preheat oven to 200˚F. Place sun-dried tomatoes in a small bowl. Cover them completely with boiling water. Set aside for 10 minutes, or until you assemble the rest of your ingredients. When tomatoes have reconstituted, drain the liquid. Arrange the mozzarella cheese, basil, and Parmesan cheese in bowls or on plates near the stove for easy access.
  2. In a small bowl, beat 3 eggs together with 2 tablespoons milk. Heat a medium (10 inches) nonstick skillet over medium-high heat. Add butter and tilt pan to coat it completely with melted butter. When butter foams, add the egg mixture and use a rubber spatula to rapidly stir eggs in pan for a few seconds, then shake pan to evenly distribute eggs, and let cook over medium-high heat until eggs are nearly set. Sprinkle about 1/4 cup mozzarella, 1 tablespoon basil, 1/4 cup tomatoes and 1 teaspoon Parmesan cheese over one-half of the omelet. Season omelet lightly with salt and pepper. Run the rubber spatula lightly under the other half to make sure it’s not stuck, then gently fold the egg mixture over the filling. Let cook another minute or two to let cheese melt, then slide the omelet out of the skillet onto a plate.
  3. Keep warm in a 200˚F oven while you repeat Step 2 to make 3 additional omelets with the remaining ingredients. Serve omelets warm.

 

ITALIAN PIGNOLI COOKIES (COOKIE MIX)

ITALIAN PIGNOLI COOKIES (COOKIE MIX)

INGREDIENTS

DIRECTIONS

  1. Heat oven to 350°F
  2. Spray cookie sheets with cooking spray.
  3. In large bowl, beat cookie mix, granulated sugar, butter, almond paste and egg with electric mixer on low speed until soft dough forms.
  4. Shape dough into 1 1/4-inch balls; roll each ball in pine nuts, pressing to coat.
  5. Place balls 2 inches apart on cookie sheets.
  6. Bake 13 to 17 minutes or just until edges are light golden brown.
  7. Cool 5 minutes; remove from cookie sheets to cooling rack.
  8. Cool completely, about 15 minutes.
  9. Before serving, sprinkle with powdered sugar.

RICH ITALIAN COOKIES

RICH ITALIAN COOKIES

INGREDIENTS

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. In medium bowl, whisk eggs with melted butter until well blended.
  3. In large bowl stir together flour, sugar and baking powder, make a well in the center of the dry ingredients, add the egg mixture and then vanilla. Mix until shiny, about 2 minutes. Cover bowl with waxed paper and let the dough stand at room temperature for 20 minutes. When rolling out this dough, don’t be afraid to add flour. It will not make the dough tough.
  4. Roll out dough to 3/8inch thick and cut into shapes with cookie cutter. Place on prepared cookie sheet (parchment paper or silicone baking sheet). Bake 12 minutes. Let cookies completely cool before icing. Makes approximately 3 dozen 2 inch cookies.

 

ZESTY ITALIAN CRESCENT CASSEROLE

ZESTY ITALIAN CRESCENT CASSEROLE

INGREDIENTS

DIRECTIONS

  1. Heat oven to 375 degrees Fahrenheit.
  2. In large skillet, brown beef and onion then drain.
  3. Return meat to pan; add spaghetti sauce.
  4. Meanwhile, in a medium bowl combine mozzarella cheese and sour cream.
  5. Pour hot meat into an ungreased 12 x 8 inch dish.
  6. Spoon cheese mixture over meat.
  7. Unroll crescent roll dough over the top of the mixture.
  8. Mix parmesan cheese and butter together, then spread over the top of the dough.
  9. Bake 18-25 minutes or until golden brown.

 

ITALIAN STUFFED ARTICHOKES

ITALIAN STUFFED ARTICHOKES

INGREDIENTS

Directions

  1. Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing.
  2. Trim off stems so artichokes sit on a flat surface.
  3. Trim off the pointed tips of each leaf.
  4. Set aside.
  5. In a large bowl combine bread crumbs, cheese, parsley, garlic salt, and pepper.
  6. Mix well; slowly add the oil till the crumb mixture is moistened enough to stick together.
  7. You may need to adjust the amount of oil depending on the type and amount of bread crumbs used.
  8. Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture.
  9. Stuff desired amount of leaves and shake off excess mixture.
  10. Continue this step with remaining artichokes.
  11. Place artichokes in a large baking pan and fill bottom of pan with 1/2 to 1 inch of water.
  12. Drizzle olive oil over top of stuffed artichokes and cover tightly with heavy duty foil.
  13. Cook on 375 degrees for approximately 60-80 minutes (depending on size of artichoke) or until leave comes out easily.
  14. Cool for 10 minutes; serve and Enjoy!

 

PALAK PANEER

PALAK PANEER

Ingredients Of Palak Paneer

  • 500 Gram Spinach, pureed
  • 15-16 Paneer cubes
  • 2 Tbsp Oil
  • 1 tsp Cumin seeds
  • 1 Bay leaf
  • 1 tsp Ginger, finely chopped
  • 1 tsp Garlic, finely chopped
  • 1 Cup Onion paste (boiled), grated
  • 1/2 Cup Tomato, pureed
  • 2 tsp Salt
  • 1/2 tsp Garam masala
  • 1/2 tsp Red pepper, powdered
  • 1/2 tsp Coriander powder
  • 2 Nos Black cardamom (crushed)
  • 1 Tbsp Cream

How to Make Palak Paneer

  1. Boil spinach in a pressure cooker and grind it to make palak puree.
  2. Heat oil in a pan and fry paneer cubes in it until golden brown.
  3. Remove the paneer cubes and put cumin, when it splutters, add bay leaf.
  4. When it starts to crackle add ginger, garlic and onion paste. Cook until it gets pinkish-brown in color.
  5. Add salt, garam masala, coriander powder along with red pepper. Stir till well mixed.
  6. Now add tomato puree and stir fry over medium heat.
  7. Add spinach and saute for 2-3 minutes.
  8. Now add paneer cubes to the mix and turn around a few times to completely mix it with the palak gravy.
  9. Pour some cream over, mix well and serve hot.

 

HOMEMADE ITALIAN BREAD

HOMEMADE ITALIAN BREAD

INGREDIENTS

DIRECTIONS

  1. In large mixer bowl, combine 3 c of flour and the yeast.
  2. Combine the water and salt.
  3. Add to the dry mixture.
  4. Beat at low speed for 30 seconds, scrapping the sides constantly.
  5. Beat at high for 3 minutes.
  6. By hand, stir in enough of the remaining flour to make a very stiff dough.
  7. Turn out onto a lightly floured surface and knead until smooth and very elastic (15-25 minutes).
  8. Shape into a ball.
  9. Place dough in a lightly oiled bowl, turning once to coat the surface of the dough.
  10. Cover and let rise in a warm place till double (about 1 hour).
  11. Punch down and turn out onto a lightly floured surface.
  12. Divide the dough in half.
  13. Cover with the bowl and let rest for 10 minutes.
  14. Roll each half into a 15×12 inch rectangle.
  15. Beginning at the long side of the rectangle, roll the dough up tightly, sealing as you roll.
  16. Taper the ends of the loaf.
  17. Grease 2 baking sheets and sprinkle them each with cornmeal.
  18. Place each loaf diagonally seam side down, on baking sheets.
  19. Make diagonal cuts 2 ½ inches apart (1/8 to ¼ inch deep) on the tops of the loaves.
  20. Add tablespoon of water to the beaten egg white and brush over the top and sides of the loaves.
  21. Cover and let rise in a warm place till double (about 20-45 minutes).
  22. When ready to bake, place a large shallow pan on the lower rack of the oven and fill with boiling water.
  23. Bake at 375° for 20 minutes, brush with the egg white mixture.
  24. Bake 20 minutes longer.
  25. Cool on a rack.
  26. Tips: Raising tip: In a cold oven, place the dough on the top rack.
  27. On the rack beneath, place a pan filled with very hot water then close the door.
  28. This will create a warm, draftless environment for raising your dough.
  29. Temp: be sure to use a thermometer to test the temp of the liquids before adding to the yeast.
  30. Temperature is very critical– too cold and the yeast won’t activate, too hot and they die– either way the bread will not raise.

 

ITALIAN PRAWNS

ITALIAN PRAWNS

INGREDIENTS

DIRECTIONS

  1. Heat the olive oil and butter over a high heat.
  2. Add the onion, garlic, bacon and chilli flakes, Cook until softened, for about 5 minutes.
  3. Add the can of tomatoes, lower the heat and simmer for 30 minutes uncovered, to reduce the sauce.
  4. Turn the heat up to medium, Add the prawns and cook only until they change colour.
  5. Season to taste and add paprika and sugar.
  6. Serve in small individual bowls with crusty bread, garnish with parsley as an entree or stir through hot cooked pasta and serve as a main course.

 

CHANNA MASALA

CHANNA MASALA

Ingredients

  • 4 medium cloves garlic, roughly chopped
  • 1 (1-inch) knob ginger, peeled, roughly chopped
  • 1 to 6 green Thai chilies (to taste), roughly chopped
  • 2 tablespoons (30ml) juice from 1 lemon, divided
  • Kosher salt
  • 2 tablespoons (30ml) vegetable oil or ghee
  • 2 teaspoons (8g) black mustard seed
  • 1 teaspoon (4g) whole cumin seed
  • 1 large onion, finely diced (about 1 1/2 cups; 300g)
  • 1/4 teaspoon (1g) baking soda
  • 2 teaspoons (8g) ground coriander
  • 1/2 teaspoon (2g) freshly ground black pepper
  • 1/2 teaspoon (2g) ground turmeric
  • 1 1/2 teaspoons (6g) store-bought or homemadegaram masala, divided
  • 1 (14-ounce) can whole peeled tomatoes
  • 2 (14-ounce) cans chickpeas, drained and rinsed
  • 1 cup cilantro leaves, roughly chopped (1 ounce; 25g)

Directions

  1. Combine garlic, ginger, chilies, 1 tablespoon lemon juice, and 1/2 teaspoon kosher salt in a mortar and pestleor in the small work bowl of a food processor and pound or process until a fine paste is produced. Set aside.
  2. Heat oil or ghee in a large saucepan or Dutch oven over medium-high heat until shimmering. All at once, add mustard seed and cumin. They will sputter and spit for a few seconds. As soon as they are aromatic (about 15 seconds), add onion all at once, along with baking soda. Cook, stirring frequently, until onions start to leave a brown coating on bottom of pan, 3 to 4 minutes. Add 1 tablespoon water, scrape up browned bits from pan, and continue cooking. Repeat this process until onions are a deep brown, about 10 minutes total.
  3. Immediately add garlic/ginger/chili paste all at once and stir to combine. Add coriander, black pepper, turmeric, and 1 teaspoon garam masala. Stir until fragrant, about 30 seconds. Add tomatoes and crush them using a whisk or potato masher. Add drained, rinsed chickpeas and cilantro, reserving a little cilantro for garnish. Add 1/2 cup water.
  4. Bring to a simmer, cover with lid slightly cracked, and reduce heat to maintain a gentle bubbling. Cook, stirring occasionally, until liquid has reduced into a thick stew and spices have melded, about 30 minutes..
  5. Stir in remaining garam masala and lemon juice. Season to taste with salt. Serve with rice and/or naan, sprinkling additional cilantro on top.

 

BALSAMIC-GLAZED ORANGES

BALSAMIC-GLAZED ORANGES

INGREDIENTS

DIRECTIONS

  1. Peel oranges removing all of the pith from the outside. Cut across grain into 1/4 inch slices, removing seeds.
  2. Place sugar and vinegar in a small saucepan and bring to boil. Stir constantly with a large spoon. Allow it to continue with a low boil until volume is halved (1/4 cup).
  3. Divide orange slices evenly between 4 plates. Drizzle with glaze.

 

PEACH AND PROSECCO ICE

PEACH AND PROSECCO ICE

INGREDIENTS

  • 34 cup sugar
  • 12 cup hot water
  • 14 cup orange juice
  • 1 (16 ounce) bag frozen sliced peaches, thawed, juices reserved
  • 1 cup sparkling white wine, chilled

DIRECTIONS

  1. Stir the first 3 ingredients in a medium bowl until the sugar dissolves.
  2. Blend the peaches and reserved peach juices in a food processor until the peaches are finely chopped. With the machine running, gradually pour in the sugar syrup; process until smooth.
  3. Add the Prosecco or sparkling wine and blend well.
  4. Transfer the mixture to a container.
  5. Cover and freeze until firm, at least 3 hours. Can be made 2 days ahead and kept frozen.
  6. My notes: The recipe listed Prosecco or sparkling wine in the ingredients, but I was unable to list Prosecco as an ingredient: it kept being rejected. When I made this, I simply used a sparkling wine.

 

PAPDI CHAAT

PAPDI CHAAT

What You’ll Need

  • 1 cup (250 grams) all-purpose flour 
  • 4 tablespoons ghee 
  • 1 teaspoon onion seeds 
  • Salt to taste 
  • Vegetable, canola or sunflower cooking oil to deep fry 
  • 5 large potatoes (boiled, peeled and chopped into tiny pieces) 
  • 1 cup chickpeas (boiled and coarsely mashed; sprinkle with salt to taste) 
  • 2 red (Spanish) onions (very finely chopped) 
  • 2 large tomatoes (very finely chopped) 
  • 2 cups fine sev (gram flour vermicelli) 
  • 2 teaspoons red chili powder 
  • 3 teaspoons powdered black rock salt 
  • 2 tablespoons cumin seeds (gently roasted and powdered) 
  • 1/4 cup fresh coriander leaves (finely chopped, for garnish) 
  • 2 cups fresh yogurt (whisked till smooth and chilled)
  • 1 cup tamarind chutney
  • 1 cup mint-coriander chutney

How to Make It

  1. Mix the flour, ghee, onion seedsand salt to taste and mix well. Add just a little water at a time and knead to get a firm, smooth dough. Cover it with a damp cloth and allow it to rest for 20 minutes.
  2. After the dough has rested, divide it into equal-sized balls. Roll the dough balls between your palms till smooth.
  3. Lightly flour a clean rolling surface and press one ball flat. Roll the dough balls out into a circle (1/4 inch thick) using a rolling pin. Now use the circular cookie cutter to cut smaller circles out on the large circle. Remove extra dough from sides of smaller circles. Keep them on a lightly floured tray or plate for later frying (they will become the Papdis). Repeat till all the dough is used up.
  4. Heat oil for deep frying in a deep pan on a medium flame. When it is hot, add the Papdis a few at a time and fry till they are crisp and pale golden.
  5. Drain and keep the cooked dough on paper towels. Repeat until all Papdis are made. They can be stored for a few weeks if kept in an airtight container.
  6. To serve, first set up all ingredients — Papdis, toppings and chutneys — within easy reach. Dip five to six Papdis per person into the yogurt. Then arrange on a plate. 
  7. Put a little potato, chickpeas, onion and tomato on each Papdi. When all are done in this way, drizzle a teaspoonful each of tamarind chutneyand mint-coriander chutney on each Papdi.
  8. Sprinkle a handful of sev all over the Papdis in the plate. Now sprinkle red chili powder, cumin powder and black rock salt and garnish with chopped coriander leaves. Serve as soon as possible or the Papdis will get soggy.

Note: The number of papdis this recipes yields will depend on how thickly you cut them.

 

Italian Fresh Fruit Tart

Italian Fresh Fruit Tart

Ingredients

Directions

  1. Mix flour, sugar, butter lemon peel, lemon juice, vanilla and eggs in a medium bowl with spoon until dough forms.
  2. Place dough on lightly floured surface.
  3. Knead about 3 minutes or until dough holds together and is pliable.
  4. Shape dough into a ball.
  5. Cover with plastic wrap and refrigerate about 20 minutes or until firm.
  6. Preheat oven to 350°F.
  7. Grease pan with butter; lightly flour 11-inch round tart pan with removable bottom or 12-inch pizza pan.
  8. Pat dough evenly in pan.
  9. Bake about 35 minutes or until toothpick inserted in center comes out clean.
  10. Cool completely on wire rack, about 30 minutes.
  11. Heat apricot and raspberry preserves in 1-quart saucepan over low heat, stirring frequently until melted.
  12. Stir in amaretto.
  13. Spread over crust.
  14. Arrange fresh fruit on top.
  15. Drizzle with honey; sprinkle with powdered sugar.
  16. Serve immediately, or cover and refrigerate.

 

COFFEE GRANITA A LA ORANGE

COFFEE GRANITA A LA ORANGE

INGREDIENTS

DIRECTIONS

  1. In a medium-size bowl, stir the hot coffee, sugar, and orange zest until the sugar dissolves.
  2. Cool.
  3. Stir in the vanilla.
  4. Transfer the liquid to a shallow bottomed bowl or square metal cake pan and place in the freezer.
  5. Wait about 30 to 40 minutes, until the sides start to freeze, then stir the mixture gently with a wooden spoon, especially around the edges.
  6. Put the granita back in the freezer and repeat the stirring every 20 to 30 minutes, until the mixture is grainy-frozen.
  7. Transfer to well-chilled bowls – the chilled bowls are important, especially in summer, to prevent it from melting; in fact, chill your spoons too.
  8. Serve, garnished with whipped cream if desired.