posted by Shshah:
Ingredients
1 package phyllo pastry sheets
pistachios- 4 cups chopped
cinnamon- 1 tbs
ground cloves -1/2 teaspoon
allspice- 1 tsp
nutmeg -1 teaspoon
unsalted butter -450 gms
sugar -1/2 cup
FOR SYRUP
sugar -4 cups
water -2 cups
lemon juice -2 tbs
honey- 1/2 cup
Method
In a saucepan combine all ingredients for honey syrup and bring to a boil over medium heat. Continue to boil for 4-6 minutes. Take from heat and let cool. Preheat oven to 225F. Butter a glass oven dish mix all nuts, sugar and spices in a bowl, set aside. Melt butter. Layer half of the phyllo dough sheets one at time into glass pan, brushing each sheet with melted butter. Pour nuts mixture over dough and continue layering remaining phyllo sheets as before. Cut into to diamonds. Bake for 25- 30 minutes. Pour cooled syrup over warm pastry. Let stand at least one hour before serving
ENJOY
Friday, November 30, 2007
RED COW PEAS CURRY
posted by Shshah:
Red cow peas - 1 cup
Onion -1(chopped
Garlic paste -2 tsp
Ginger paste- 1tsp
Chilli pdr -∏ tsp
Coriander pdr-‘’ ‘’
Salt to taste
Green Chilli’s -2 (chopped
Tomatoes -2 chopped
Garammasala -1/2 tsp
Fresh coriander(chopped
Wash and soak pulses in water for 30 min adding pinch of soda bi carbonate
In a cooker oil add onion’s and when they are light golden add garlic and let the garlic turn golden add spices and tomatoes add the pulses and ginger and cook for 5 min add 3 cup water and put the lid of cooker on let it cook on medium heat for 20-25 min finely add garammasala and chopped coriander
Red cow peas - 1 cup
Onion -1(chopped
Garlic paste -2 tsp
Ginger paste- 1tsp
Chilli pdr -∏ tsp
Coriander pdr-‘’ ‘’
Salt to taste
Green Chilli’s -2 (chopped
Tomatoes -2 chopped
Garammasala -1/2 tsp
Fresh coriander(chopped
Wash and soak pulses in water for 30 min adding pinch of soda bi carbonate
In a cooker oil add onion’s and when they are light golden add garlic and let the garlic turn golden add spices and tomatoes add the pulses and ginger and cook for 5 min add 3 cup water and put the lid of cooker on let it cook on medium heat for 20-25 min finely add garammasala and chopped coriander
Triple-Chocolate-Threat-Has-Everything in-them-including-crunch Cookies
Triple-Chocolate-Threat-Has-Everything in-them-including-crunch Cookies
posted by masooma:
1 cup of flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 1/4 stick of butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 cup oatmeal
1/3 cup of milk choc chips
1/3 cup of whit choc chips
1/3 cup of semi-sweet chips
1/2 cup of cranberries
1/2 cup of almonds (if you want)
(I left out the almonds because LD doesn't like crunchy stuff in his food. I used one type of chocolate chips - semi sweet and i used cranraisins instead of cranberries. They were all good. And practically all gone. :-)
Preheat oven to 350.
Mix dry ingredients (not the oat meal though or choc chips). Set aside.
Soften butter (micro for 12 seconds or so). Mix wet ingredients and cream sugar and egg.
Mix dry and wet, add in the oatmeal and then chocolate and cranraisins or cranberries.
Drop onto ungreased cookie sheet and lick the bowl clean - and don't let your toddler seeing you do that or they will fight you over the bowl and not listen to your warnings about salamonilla.
posted by masooma:
1 cup of flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 1/4 stick of butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 cup oatmeal
1/3 cup of milk choc chips
1/3 cup of whit choc chips
1/3 cup of semi-sweet chips
1/2 cup of cranberries
1/2 cup of almonds (if you want)
(I left out the almonds because LD doesn't like crunchy stuff in his food. I used one type of chocolate chips - semi sweet and i used cranraisins instead of cranberries. They were all good. And practically all gone. :-)
Preheat oven to 350.
Mix dry ingredients (not the oat meal though or choc chips). Set aside.
Soften butter (micro for 12 seconds or so). Mix wet ingredients and cream sugar and egg.
Mix dry and wet, add in the oatmeal and then chocolate and cranraisins or cranberries.
Drop onto ungreased cookie sheet and lick the bowl clean - and don't let your toddler seeing you do that or they will fight you over the bowl and not listen to your warnings about salamonilla.
Wednesday, November 28, 2007
Spicy Fried Fish
Posted by Dr_Asad_77:
Here is a general recipe for a Spicy Fried Fish (you can use any fish you wish to eat)
Ingredients:
1) Fish = 2 pieces (~ 1 lb each)
2) Chili padi = 5 pieces (aka Bird's Eye Chili Pepper, for the paste)
3) Cloves of medium size = 4 (for the paste)
4) Garlic = 1 bulb (for the paste)
5) Red chili = 2 pieces (for the paste)
6) Star anise = 1 piece (for the paste)
7) Cinnamon stick = 1 medium size (for the paste)
8) Salt and pepper to taste (for the paste)
9) Water = 4 tablespoon
10) Cooking oil = 1 tablespoon
Instructions:
1) Clean all the items for the paste.
2) Blend it with the blender or mortar and pestle.
3) Use a small portion of the paste to marinate the fish for about 20 mins (make small cuts in the fillet for spices to penetrate inside).
4) Lightly sauté the paste with oil.
5) Add in the fish. Fry each side of the fish for about 5-7 mins at low fire.
6) Dish out the fish when it is cooked
Here is a general recipe for a Spicy Fried Fish (you can use any fish you wish to eat)
Ingredients:
1) Fish = 2 pieces (~ 1 lb each)
2) Chili padi = 5 pieces (aka Bird's Eye Chili Pepper, for the paste)
3) Cloves of medium size = 4 (for the paste)
4) Garlic = 1 bulb (for the paste)
5) Red chili = 2 pieces (for the paste)
6) Star anise = 1 piece (for the paste)
7) Cinnamon stick = 1 medium size (for the paste)
8) Salt and pepper to taste (for the paste)
9) Water = 4 tablespoon
10) Cooking oil = 1 tablespoon
Instructions:
1) Clean all the items for the paste.
2) Blend it with the blender or mortar and pestle.
3) Use a small portion of the paste to marinate the fish for about 20 mins (make small cuts in the fillet for spices to penetrate inside).
4) Lightly sauté the paste with oil.
5) Add in the fish. Fry each side of the fish for about 5-7 mins at low fire.
6) Dish out the fish when it is cooked
spice substitution information
Posted by Shshah:
sis if u don,t know where to buy or u don,t have them in ur area for chilli pdr just use frsh chilli,s that are red and grind them wont be same but some taste will come for garammasala use cinnamom pinch ,and 8-9 black peppercorn,s and maybe u can find cumin in arab stores if u have near u just grind them and u,ll get half garammasala
and u can still cook most curries which have garam masala at the end for garnishing so to make simple masala golden ur onion,s add ginger garlic fresh chilli,s crushed and tomatoes and add ur vegetable or poultry u,ll get ALMOST the same taste better than waiting 
sis if u don,t know where to buy or u don,t have them in ur area for chilli pdr just use frsh chilli,s that are red and grind them wont be same but some taste will come for garammasala use cinnamom pinch ,and 8-9 black peppercorn,s and maybe u can find cumin in arab stores if u have near u just grind them and u,ll get half garammasala
and u can still cook most curries which have garam masala at the end for garnishing so to make simple masala golden ur onion,s add ginger garlic fresh chilli,s crushed and tomatoes and add ur vegetable or poultry u,ll get ALMOST the same taste better than waiting 
Chicken Curry
CHICKEN CURRY
Posted by Shshah:
Chicken -1 to 11/2 kg
Onions - 3
Garlic paste -1 tsp
Ginger- 2 tsp
Red chilli pdr -1/2tsp
Turmeric-;; ;;
Coriander pdr - ;; ;;
Salt to taste
Blackpepper pdr-1 pinch
Tomatoes – 2 (pureed
Yoghurt – 3 tsp
Cloves 4-5
Cinamon stick-2
Black pepper corns -6-7
Green cardamom -3-4
Star anise -1
Lime -1/2
Green coriander – chopped
Heat oil in a pan add onion ,cloves,cinnamon,black pepper corn,staranise and green cardamom and cook till onion is golden add ginger, garlic and spices cook for a min and add tomatoes cook for 3 min till tomatoes melt down add chicken and cook for 5-6 min now add 2 glass water and black pepper pdr ,cover and cook on low heat for 30-35 min stirring occasionally when chicken is tender add yoghurt and cook for 2-3 min finely add lime and fresh coriander

Posted by Shshah:
Chicken -1 to 11/2 kg
Onions - 3
Garlic paste -1 tsp
Ginger- 2 tsp
Red chilli pdr -1/2tsp
Turmeric-;; ;;
Coriander pdr - ;; ;;
Salt to taste
Blackpepper pdr-1 pinch
Tomatoes – 2 (pureed
Yoghurt – 3 tsp
Cloves 4-5
Cinamon stick-2
Black pepper corns -6-7
Green cardamom -3-4
Star anise -1
Lime -1/2
Green coriander – chopped
Heat oil in a pan add onion ,cloves,cinnamon,black pepper corn,staranise and green cardamom and cook till onion is golden add ginger, garlic and spices cook for a min and add tomatoes cook for 3 min till tomatoes melt down add chicken and cook for 5-6 min now add 2 glass water and black pepper pdr ,cover and cook on low heat for 30-35 min stirring occasionally when chicken is tender add yoghurt and cook for 2-3 min finely add lime and fresh coriander

Tuesday, November 27, 2007
Alu Gobi - Cauliflower and Potato Curry
ALU GOBI(CAULIFLOWER AND
POTATOE CURRY)
Cauliflower - 1
Potatoes - 4(cut in squares )
Onion - 1 finally chopped
Tomatoes - 1 ,, ,,
Ginger,chopped - 6-7 Tsp(not paste
Salt - to taste
Tumeric - 1/2 Tsp
Cumin Powder - 2 Tsp
Coriander Powder - 2 Tsp
Red Chilli Powder - 2 tsp
Garam Masala - 1 Tsp
Oil - 2-3 Tbsp
Cumin seeds - 1 Tbsp
Fresh coriander
In a pan heat oil add cumin seeds and onions when onion is golden add spices and and tomatoes u can use 1 tsp of tomatoe paste ,add potatoes and ginger and cook for a min add cauliflower cook for 3 min , cover and cook on low heat for 6-7 min or till tender add garammasala pdr and fresh
POTATOE CURRY)
Cauliflower - 1
Potatoes - 4(cut in squares )
Onion - 1 finally chopped
Tomatoes - 1 ,, ,,
Ginger,chopped - 6-7 Tsp(not paste
Salt - to taste
Tumeric - 1/2 Tsp
Cumin Powder - 2 Tsp
Coriander Powder - 2 Tsp
Red Chilli Powder - 2 tsp
Garam Masala - 1 Tsp
Oil - 2-3 Tbsp
Cumin seeds - 1 Tbsp
Fresh coriander
In a pan heat oil add cumin seeds and onions when onion is golden add spices and and tomatoes u can use 1 tsp of tomatoe paste ,add potatoes and ginger and cook for a min add cauliflower cook for 3 min , cover and cook on low heat for 6-7 min or till tender add garammasala pdr and fresh
Monday, November 26, 2007
Chicken Biryani
CHICKEN BIRYANI
Posted by: shshah
1 chicken (cut from joints )
3-4 tbsp oil
4 tbsp yoghurt
1 tsp chilli powder (or according to ur taste
1/2 tsp -tumeric pdr
1 tsp -(corriander pdr)
1/2 tsp black pepper pdr.
1 tsp garam masala pdr.
3 med onion
2 tomatoes
1 tbsp ginger ,garlic paste
1/2 tsp -cumin)
2 stick cinnnamon
7 whole black pepper
2 black cardamom
4 cloves
3-4 green cardamom
7-8-dried plums
1/2 cup corriander(chopped
mint,green chilli few
2-3 drops kewra
1 pinch saffron
salt according to taste
2 1/2cup rice
wash & soak rice for an hour
heat the pan,fry finely chopped onion till golden brown add ginger ,garlic paste & cumin add chicken and fry it constantly for 5-6 min.
add coriander pdr ,tumeric, salt,black pepper&red chilli pdr
now add yoghurt and fry for 5 min. add tomatoes and enough water till chicken is cooked & tender
in another pan boil the rice with cinnamon stick,cloves,whole black pepper and black cumin
when chicken is cooked,add dried plums ,green chilli and garam masala
stir the chicken for 5- 7 mins.finally add kewra
soak the saffron in 2 tbsp of milk
now take a pot with a heavy bottom, place a layer of rice than a layer of chicken
repeat till done
finally add saffron ,mint, corriander and fried onion cover the vessel & cook 10 -15 on low flame
Posted by: shshah
1 chicken (cut from joints )
3-4 tbsp oil
4 tbsp yoghurt
1 tsp chilli powder (or according to ur taste
1/2 tsp -tumeric pdr
1 tsp -(corriander pdr)
1/2 tsp black pepper pdr.
1 tsp garam masala pdr.
3 med onion
2 tomatoes
1 tbsp ginger ,garlic paste
1/2 tsp -cumin)
2 stick cinnnamon
7 whole black pepper
2 black cardamom
4 cloves
3-4 green cardamom
7-8-dried plums
1/2 cup corriander(chopped
mint,green chilli few
2-3 drops kewra
1 pinch saffron
salt according to taste
2 1/2cup rice
wash & soak rice for an hour
heat the pan,fry finely chopped onion till golden brown add ginger ,garlic paste & cumin add chicken and fry it constantly for 5-6 min.
add coriander pdr ,tumeric, salt,black pepper&red chilli pdr
now add yoghurt and fry for 5 min. add tomatoes and enough water till chicken is cooked & tender
in another pan boil the rice with cinnamon stick,cloves,whole black pepper and black cumin
when chicken is cooked,add dried plums ,green chilli and garam masala
stir the chicken for 5- 7 mins.finally add kewra
soak the saffron in 2 tbsp of milk
now take a pot with a heavy bottom, place a layer of rice than a layer of chicken
repeat till done
finally add saffron ,mint, corriander and fried onion cover the vessel & cook 10 -15 on low flame
Teenday (pumpkin/squash)
TEENDAY(PUNJABI TINDA )
Posted by shshah:
(indian gourd/or
Baby pumpkin )
Onion -2
Tomatoes -2
Ginger 1tsp
Turmeric pdr ∏ tsp
Teenday 500g
Chilli pdr 1 tsp or to taste
Salt
Coriander pdr -1/2 tsp
You can find this vegetable(it,s between gourd and pumpkin) in southasian stores ,this dish originates from Punjab province of(India/Pakistan)also found a photo of raw tinda on internet as I remembered after cooking I didn,t have 1,some have very tender skin which does not need to be taken off just cut in slices other need skin removed
In 4-5tbsp of oil golden brown chopped onion,s add spices and cook for 30 sec add tomatoes and cook till tomatoes leave oil (3-4 min) add teenday and cook for 5-6 min cover and cook on low heat till tender(10 min) add garammasla and fresh corriander enjoy with fresh home made chappati,s - roti,s (same thing with different names
Posted by shshah:
(indian gourd/or
Baby pumpkin )
Onion -2
Tomatoes -2
Ginger 1tsp
Turmeric pdr ∏ tsp
Teenday 500g
Chilli pdr 1 tsp or to taste
Salt
Coriander pdr -1/2 tsp
You can find this vegetable(it,s between gourd and pumpkin) in southasian stores ,this dish originates from Punjab province of(India/Pakistan)also found a photo of raw tinda on internet as I remembered after cooking I didn,t have 1,some have very tender skin which does not need to be taken off just cut in slices other need skin removed
In 4-5tbsp of oil golden brown chopped onion,s add spices and cook for 30 sec add tomatoes and cook till tomatoes leave oil (3-4 min) add teenday and cook for 5-6 min cover and cook on low heat till tender(10 min) add garammasla and fresh corriander enjoy with fresh home made chappati,s - roti,s (same thing with different names
Roti-Chappati (Indian/Pakistani Bread)
ROTI-CHAPPATI (indian-pakistani bread )
Posted by Shshah:
atta(whole meal flour)- 2cups
salt pinch
oil 1 tsp
water
mix atta and salt in a bowl with water and kneed (like pizza roll) than add oil and mix well keep aside for 15 min make small balls (doughs) and roll
heat ur iron plate(tawa) or frying pan when hot take the flat roti in ur hands and put it on ur pan cook both sides ready to serve with all curries
Posted by Shshah:
atta(whole meal flour)- 2cups
salt pinch
oil 1 tsp
water
mix atta and salt in a bowl with water and kneed (like pizza roll) than add oil and mix well keep aside for 15 min make small balls (doughs) and roll
heat ur iron plate(tawa) or frying pan when hot take the flat roti in ur hands and put it on ur pan cook both sides ready to serve with all curries
Saturday, November 24, 2007
sweet rice with dry fruit (meetay chawal)
Posted by shshah:
SWEET RICE WITH DRY FRUIT(MEETAY CHAWAL
Parboiled rice = 2 cups
Sugar = 1 ½ cup
Green cardamom= 4-5 (deseeded
Different coloured cherry= few
Almonds=(boiled skinless and add different colors
in small cups with 1tsbp of water
and boil few almonds in each for 25 sec in micro)
food colours= red,green, yellow, orange
pistachio =few
raisins = handful
dry dates =4-5 sliced
orange zest in slices (u can use fresh or buy from store in jar)
dry coconut sliced(8-9 slices
oil= 4-5 tbsp
soak rice for 30 min and boil rice with raisins till almost done(not completely boiled )
in another heavy pan add oil ,sugar ,cardamom and 5-6 tbsp of water let it come to boil add rice and dry fruit mix and pour the colours in different places on rice cover with aluminium foil and pan cover put it in preheated oven at 200c for 15 min and serve
SWEET RICE WITH DRY FRUIT(MEETAY CHAWAL
Parboiled rice = 2 cups
Sugar = 1 ½ cup
Green cardamom= 4-5 (deseeded
Different coloured cherry= few
Almonds=(boiled skinless and add different colors
in small cups with 1tsbp of water
and boil few almonds in each for 25 sec in micro)
food colours= red,green, yellow, orange
pistachio =few
raisins = handful
dry dates =4-5 sliced
orange zest in slices (u can use fresh or buy from store in jar)
dry coconut sliced(8-9 slices
oil= 4-5 tbsp
soak rice for 30 min and boil rice with raisins till almost done(not completely boiled )
in another heavy pan add oil ,sugar ,cardamom and 5-6 tbsp of water let it come to boil add rice and dry fruit mix and pour the colours in different places on rice cover with aluminium foil and pan cover put it in preheated oven at 200c for 15 min and serve
Friday, November 23, 2007
French Toast
Posted by Diaphoni:
Julia's Best French Toast (family size recipe)
(I promise I really do know how to cook food that's good for you, but this is NOT one of them)
6 eggs
12 slices of bread (I use french bread for mine, but you can choose your own)
1/2 teaspoon brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 tablespoon alcohol free vanilla
1/8 cup of milk
stick of butter
powdered sugar
melt some butter in a skillet, taking care to contol the heat and not burn the butter
mix egg and milk and seasonings in a bowl
pour some of egg mixture on to a plate and dredge bread through the mixture until the bread is coated on both sides but not saturated.
place immediately into the skillet, brown on both sides at a medium to medium low temperature.
serve on plates, sprinkle with powdered sugar if desired (my daughter likes maple syrup on hers)
Julia's Best French Toast (family size recipe)
(I promise I really do know how to cook food that's good for you, but this is NOT one of them)
6 eggs
12 slices of bread (I use french bread for mine, but you can choose your own)
1/2 teaspoon brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 tablespoon alcohol free vanilla
1/8 cup of milk
stick of butter
powdered sugar
melt some butter in a skillet, taking care to contol the heat and not burn the butter
mix egg and milk and seasonings in a bowl
pour some of egg mixture on to a plate and dredge bread through the mixture until the bread is coated on both sides but not saturated.
place immediately into the skillet, brown on both sides at a medium to medium low temperature.
serve on plates, sprinkle with powdered sugar if desired (my daughter likes maple syrup on hers)
pate brise
Posted by Diaphoni:
Recipe for Pate Brisee
Ingredients
Makes enough for 1 double-crust or 2 single-crust 9-inch pies
* 2 3/4 cups all-purpose flour
* 1 1/2 teaspoons coarse salt
* 1 tablespoon granulated sugar
* 2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
* 7 to 10 tablespoons ice water
Directions
1. Pulse flour, salt, and sugar in a food processor. Add butter, and pulse until coarse crumbs form, about 10 seconds.
2. With machine running, add ice water in a slow, steady stream just until dough holds together and is not wet or sticky, no longer than 30 seconds.
3. Divide dough into two portions, and shape each into a disk. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in refrigerator overnight before using.
Recipe for Pate Brisee
Ingredients
Makes enough for 1 double-crust or 2 single-crust 9-inch pies
* 2 3/4 cups all-purpose flour
* 1 1/2 teaspoons coarse salt
* 1 tablespoon granulated sugar
* 2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
* 7 to 10 tablespoons ice water
Directions
1. Pulse flour, salt, and sugar in a food processor. Add butter, and pulse until coarse crumbs form, about 10 seconds.
2. With machine running, add ice water in a slow, steady stream just until dough holds together and is not wet or sticky, no longer than 30 seconds.
3. Divide dough into two portions, and shape each into a disk. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in refrigerator overnight before using.
Apple Pie
Posted by Diaphoni:
* 5 pounds Granny Smith Apples
* 1 tablespoon finely grated lemon zest
* 2 teaspoons fresh lemon juice
* 3/4 cup packed light-brown sugar
* 1/4 cup granulated sugar
* 1/4 cup all-purpose flour, plus more for dusting
* 1 teaspoon coarse salt
* 1 teaspoon ground cinnamon
* 1 teaspoon freshly grated nutmeg
* 3 tablespoons cold unsalted butter, cut into small pieces
* 1 large egg yolk
* 1 tablespoon heavy cream
* Fine sanding sugar, for sprinkling
Directions
1. On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch deep-dish pie plate. Trim edges flush with rim. Refrigerate 1 hour.
2. Roll remaining disk of dough to 1/8 inch thick. Using a 1 3/4-inch fluted round cutter, cut out about 70 rounds, rerolling scraps if necessary. Place rounds on a parchment-lined baking sheet, and refrigerate for 30 minutes.
3. Peel and core apples. Thinly slice half the apples, and cut remaining apples into 1-inch pieces.
4. Toss together apples, lemon zest and juice, sugars, flour, salt, cinnamon, and nutmeg in a large bowl. Place filling in piecrust, mounding it in the center. Dot with butter. To make egg wash, whisk together egg yolk and cream in a small bowl. Lightly brush edge of piecrust with egg wash. Arrange dough rounds over filling, working in a spiral from the outside in to the center, overlapping them slightly. Lightly brush top of each round with egg wash as you work to help them adhere to one another. Once the filling has been covered with rounds, lightly brush entire top of pie with egg wash. Sprinkle top with sanding sugar. Refrigerate pie for 1 hour.
5. Preheat oven to 400 degrees, with racks in the middle and lower positions. Place a foil lined baking sheet on lower rack to catch any juices. Place pie on middle rack and bake until crust begins to turn golden brown, about 25 minutes. Reduce oven temperature to 375, and bake until crust is golden brown and juices are bubbling, about 1 hour and 10 minutes more. Tent with foil if crust browns too quickly. Let cool completely on a wire rack.
* 5 pounds Granny Smith Apples
* 1 tablespoon finely grated lemon zest
* 2 teaspoons fresh lemon juice
* 3/4 cup packed light-brown sugar
* 1/4 cup granulated sugar
* 1/4 cup all-purpose flour, plus more for dusting
* 1 teaspoon coarse salt
* 1 teaspoon ground cinnamon
* 1 teaspoon freshly grated nutmeg
* 3 tablespoons cold unsalted butter, cut into small pieces
* 1 large egg yolk
* 1 tablespoon heavy cream
* Fine sanding sugar, for sprinkling
Directions
1. On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch deep-dish pie plate. Trim edges flush with rim. Refrigerate 1 hour.
2. Roll remaining disk of dough to 1/8 inch thick. Using a 1 3/4-inch fluted round cutter, cut out about 70 rounds, rerolling scraps if necessary. Place rounds on a parchment-lined baking sheet, and refrigerate for 30 minutes.
3. Peel and core apples. Thinly slice half the apples, and cut remaining apples into 1-inch pieces.
4. Toss together apples, lemon zest and juice, sugars, flour, salt, cinnamon, and nutmeg in a large bowl. Place filling in piecrust, mounding it in the center. Dot with butter. To make egg wash, whisk together egg yolk and cream in a small bowl. Lightly brush edge of piecrust with egg wash. Arrange dough rounds over filling, working in a spiral from the outside in to the center, overlapping them slightly. Lightly brush top of each round with egg wash as you work to help them adhere to one another. Once the filling has been covered with rounds, lightly brush entire top of pie with egg wash. Sprinkle top with sanding sugar. Refrigerate pie for 1 hour.
5. Preheat oven to 400 degrees, with racks in the middle and lower positions. Place a foil lined baking sheet on lower rack to catch any juices. Place pie on middle rack and bake until crust begins to turn golden brown, about 25 minutes. Reduce oven temperature to 375, and bake until crust is golden brown and juices are bubbling, about 1 hour and 10 minutes more. Tent with foil if crust browns too quickly. Let cool completely on a wire rack.
Deviled Eggs
Posted by Diaphoni:
Alyssa's Favorite Deviled Eggs:
18 hard boiled eggs
1 cup mayonnaise
2 table spoons of yellow mustard (you can, for taste reasons, switch this with any mustard, I like the sweet-hot deli mustard personally)
1/4th cup diced vidalia onion
1/4th cup of sweet pickle relish (or any diced sweet pickle)
1 tablespoon garlic
pinch of salt
pinch of pepper
(add or subtract these to taste)
a dash of hot sauce
Peel eggs and slice in half lengthwise (to speed cooling of eggs, soak in cold water before hand)
place egg yolks into a small mixing bowl and place halved whites on to a serving platter or plate.
pulverize the yolks then stir in the wet and dry ingredients above.
Stuff the halved boiled egg whites with the yolk mixture (about a teaspoons worth per)
sprinkle with paprika for garnish and enjoy!
You will have extra egg yolk mixture when your finished, it makes a wonderful sandwich filling ( I like mine on rye bread)
(hide from teenager daughter too, if your in my house)
Alyssa's Favorite Deviled Eggs:
18 hard boiled eggs
1 cup mayonnaise
2 table spoons of yellow mustard (you can, for taste reasons, switch this with any mustard, I like the sweet-hot deli mustard personally)
1/4th cup diced vidalia onion
1/4th cup of sweet pickle relish (or any diced sweet pickle)
1 tablespoon garlic
pinch of salt
pinch of pepper
(add or subtract these to taste)
a dash of hot sauce
Peel eggs and slice in half lengthwise (to speed cooling of eggs, soak in cold water before hand)
place egg yolks into a small mixing bowl and place halved whites on to a serving platter or plate.
pulverize the yolks then stir in the wet and dry ingredients above.
Stuff the halved boiled egg whites with the yolk mixture (about a teaspoons worth per)
sprinkle with paprika for garnish and enjoy!
You will have extra egg yolk mixture when your finished, it makes a wonderful sandwich filling ( I like mine on rye bread)
(hide from teenager daughter too, if your in my house)
Wednesday, November 21, 2007
Garam Masala
Posted by Dr_Asad_77:
Garam masala (hot spice) is a mixture of very common used spices grounded together is a specific proportion. Here is how you can make it:
1) Black pepper (kali mirach) = 20 grams (about 2 table spoon)
2) Cloves (long) = 10 grams (about 1 1/4 table spoon)
3) Cinnamon (dar cheeni) = 20 g (about 2 table spoon)
4) Brown cardamom (bari ilaichi) = 15 g (about 1 table spoon of seeds)
5) Cumin seeds (zeera) = 10 g (about 1 1/4 table spoon)
6) Bay leaves (taiz patta) = 10 (about 1 1/4 table spoon)
7) Coriander seeds (sabit dhanya) = 5 g (about 1/2 table spoon)
Heat a heavy skillet on a medium flame and gently roast all ingredients, except cardamom, stir occasionally nd do not heat at high heat as the spices will burn on the outside and remain raw on the inside. When the spices are roasted turn of the flame and allow them to cool , after that, remove the cardamom seeds from their skins and mix them back with all the other roasted spices. Grind them all together, to a fine powder in a clean, mortar and pestle or electric grinder. Store in an air-tight container in a cool, dark place.
Garam masala (hot spice) is a mixture of very common used spices grounded together is a specific proportion. Here is how you can make it:
1) Black pepper (kali mirach) = 20 grams (about 2 table spoon)
2) Cloves (long) = 10 grams (about 1 1/4 table spoon)
3) Cinnamon (dar cheeni) = 20 g (about 2 table spoon)
4) Brown cardamom (bari ilaichi) = 15 g (about 1 table spoon of seeds)
5) Cumin seeds (zeera) = 10 g (about 1 1/4 table spoon)
6) Bay leaves (taiz patta) = 10 (about 1 1/4 table spoon)
7) Coriander seeds (sabit dhanya) = 5 g (about 1/2 table spoon)
Heat a heavy skillet on a medium flame and gently roast all ingredients, except cardamom, stir occasionally nd do not heat at high heat as the spices will burn on the outside and remain raw on the inside. When the spices are roasted turn of the flame and allow them to cool , after that, remove the cardamom seeds from their skins and mix them back with all the other roasted spices. Grind them all together, to a fine powder in a clean, mortar and pestle or electric grinder. Store in an air-tight container in a cool, dark place.
Green Chutney
posted by shshah:
GREEN CHUTNEY
Ingredients:
1 bunch of coriander
green chillies 3 or u can put more or less according to taste
small onion -1
lemon juice -1
sugar -2 tsp
amchur (mangoe powder)a pinch
garlic -1/2 tsp
Salt To Taste
red chili pdr to taste
Mix and blend all ingredients thoroughly in a grinder to make a paste.
Add little water if required.
GREEN CHUTNEY
Ingredients:
1 bunch of coriander
green chillies 3 or u can put more or less according to taste
small onion -1
lemon juice -1
sugar -2 tsp
amchur (mangoe powder)a pinch
garlic -1/2 tsp
Salt To Taste
red chili pdr to taste
Mix and blend all ingredients thoroughly in a grinder to make a paste.
Add little water if required.
Chicken Pakora
posted by shshah:
MURG KEY PAKOREY OR CHICKEN PAKORA
chicken [bonless] cut in cubes 1 kg
garlic , ginger paste 1tsp
salt to taste
chilli powder to taste
besan 150 gm
tomatoes 2-3
green corriander-green mint if u like just a little
green chillies 4-5
spring onion '' ''
soda bi carobonate 1/2 tsp
ajino moto 1 tsp
oil to fry
add half a cup of water chicken cubes salt and ginger garlic in a pan and cook till tender.in a bowl add besan ,salt ajino moto , red chilli powder, spring onion,mint,green chillies,soda bicarbonate ,tomatoes and green corriander mix with a little water to make batter not too thin.now dip the chicken pieces in this batter and fry in hot oil till golden brown .serve hot with green chutney or tomatoe ketchup
MURG KEY PAKOREY OR CHICKEN PAKORA
chicken [bonless] cut in cubes 1 kg
garlic , ginger paste 1tsp
salt to taste
chilli powder to taste
besan 150 gm
tomatoes 2-3
green corriander-green mint if u like just a little
green chillies 4-5
spring onion '' ''
soda bi carobonate 1/2 tsp
ajino moto 1 tsp
oil to fry
add half a cup of water chicken cubes salt and ginger garlic in a pan and cook till tender.in a bowl add besan ,salt ajino moto , red chilli powder, spring onion,mint,green chillies,soda bicarbonate ,tomatoes and green corriander mix with a little water to make batter not too thin.now dip the chicken pieces in this batter and fry in hot oil till golden brown .serve hot with green chutney or tomatoe ketchup
Butter Chicken
posted by shshah:
BUTTER CHICKEN
chicken( boneless cut in small pieces -500gms
onions(thinly sliced not chopped -1large or 2 small
garlic( paste- 2tbsp ginger (chopped finely -1 tsp tumeric and cinnamon pdr -1/2 tsp each
chilli pdr or to taste -1 tsp corriander pdr -1/2tsp
tomatoes chopped -2
tomatoe paste -2 tsp
butter -3tsp
yoghurt -1/2 cup
almond powder -1/2 cup
add butter in a pan than add onions dont let the butter burn when onions are soft add ginger ,garlic
stir and add the spices and cook them for a min while adding chicken continue to stir till chicken changes colour add almonds,tomatoes and paste and cover and leave on low heat for 25 min add the yoghurt and cook while stiring for 2 min
BUTTER CHICKEN
chicken( boneless cut in small pieces -500gms
onions(thinly sliced not chopped -1large or 2 small
garlic( paste- 2tbsp ginger (chopped finely -1 tsp tumeric and cinnamon pdr -1/2 tsp each
chilli pdr or to taste -1 tsp corriander pdr -1/2tsp
tomatoes chopped -2
tomatoe paste -2 tsp
butter -3tsp
yoghurt -1/2 cup
almond powder -1/2 cup
add butter in a pan than add onions dont let the butter burn when onions are soft add ginger ,garlic
stir and add the spices and cook them for a min while adding chicken continue to stir till chicken changes colour add almonds,tomatoes and paste and cover and leave on low heat for 25 min add the yoghurt and cook while stiring for 2 min
Chicken with Mixed Vegetables
Posted by shshah:
CHICKEN WITH MIXED VEGS
chicken filets( cut in cubes ) , 500g
pea , half a cup
red and green capsicum , half each
carrots (cut in strips )3-4
cabbage , 1 cup
tomatoes cut in cubes ,2-3
onion ,2
ginger (juillened )
chilli pwdr 1 tsp or to taste
salt
turmeric 1/2 tsp
corriander pwdr
Heat oil and add chopped onions as they change colour add chicken and cook for 5 min add all spices and cook for a min add all vegitables and stir fry for 7-8 min ready to serve
CHICKEN WITH MIXED VEGS
chicken filets( cut in cubes ) , 500g
pea , half a cup
red and green capsicum , half each
carrots (cut in strips )3-4
cabbage , 1 cup
tomatoes cut in cubes ,2-3
onion ,2
ginger (juillened )
chilli pwdr 1 tsp or to taste
salt
turmeric 1/2 tsp
corriander pwdr
Heat oil and add chopped onions as they change colour add chicken and cook for 5 min add all spices and cook for a min add all vegitables and stir fry for 7-8 min ready to serve
Mughlai Mutton (goat)
posted by Dr_Asad_77:
This is what I had last night, I cooked at my friend's place while watching cricket match between India and Pakistan....This dish is called "Mughlai Mutton" (name originated after the Maugham emperors).
Ingredients:
1) Large onion = 2
2) Green chilies = 3 (small or medium size)
3) Yogurt = 1 1/2 cup (plain, low fat preferred)
4) Ginger paste = 1 tsp
5) Garlic paste = 1 tsp
6) Curry leaves = 5 - 7
7) Mutton (goat meat) = 2 lbs
8) Bay leaves = 3-4
9) Whole cloves = 3-4
10) Coriander seeds = ~ 1 1/2 tsp
11) Cardamom = 2-3
12) Turmeric powder = 1/2 tsp
13) Poppy seeds = 2 tsp
14) Ripe whole chilies (red) = 2-3
15) Low fat vegetable oil = ~1/2 cup
16) Salt to taste
17) Cayenne pepper = Few pinches for extra heat (optional)
=> 1) Make a paste (reasonably thick, use either blender or mortar and pestle) of 1-6 from the list above by adding a little amount of water.
=> 2) Grind cloves, coriander seeds, cardamom, turmeric, and poppy seeds (be careful make you sneeze).
=> 3) In a large bowl, mix mutton pieces (medium sized, for easy cooking), salt, cayenne pepper (optional!) and the paste (from step 1). Place it at room temperature for about and hr (longer you marinate, better the taste). After 1 hr, cook the marinated meat with sufficient water at medium heat until meat becomes tender.
=> 4) Take a wide skillet, heat the oil and when oil is hot enough (not burning!) add chopped red chili, bay leaves, and the above meat (Leave the remaining liquid from the marinade for later use). Fry on high heat for about 10 minutes and then add the powdered spices (from step 2). Fry for 2-3 more minutes on low heat and then add the remaining liquid from the marinade.
=> 5) Cook on low heat for a few minutes or until the sauce thickens.
=> 6) Garnish lightly with fresh butter, coriander leaves and serve hot.....
Eat it with the oven heated bread (fresh hand made bread is just awesome) or with boiled rice. Make sure to have some cold drinks to accompany or ice cream after wards..... smile.gif
This is what I had last night, I cooked at my friend's place while watching cricket match between India and Pakistan....This dish is called "Mughlai Mutton" (name originated after the Maugham emperors).
Ingredients:
1) Large onion = 2
2) Green chilies = 3 (small or medium size)
3) Yogurt = 1 1/2 cup (plain, low fat preferred)
4) Ginger paste = 1 tsp
5) Garlic paste = 1 tsp
6) Curry leaves = 5 - 7
7) Mutton (goat meat) = 2 lbs
8) Bay leaves = 3-4
9) Whole cloves = 3-4
10) Coriander seeds = ~ 1 1/2 tsp
11) Cardamom = 2-3
12) Turmeric powder = 1/2 tsp
13) Poppy seeds = 2 tsp
14) Ripe whole chilies (red) = 2-3
15) Low fat vegetable oil = ~1/2 cup
16) Salt to taste
17) Cayenne pepper = Few pinches for extra heat (optional)
=> 1) Make a paste (reasonably thick, use either blender or mortar and pestle) of 1-6 from the list above by adding a little amount of water.
=> 2) Grind cloves, coriander seeds, cardamom, turmeric, and poppy seeds (be careful make you sneeze).
=> 3) In a large bowl, mix mutton pieces (medium sized, for easy cooking), salt, cayenne pepper (optional!) and the paste (from step 1). Place it at room temperature for about and hr (longer you marinate, better the taste). After 1 hr, cook the marinated meat with sufficient water at medium heat until meat becomes tender.
=> 4) Take a wide skillet, heat the oil and when oil is hot enough (not burning!) add chopped red chili, bay leaves, and the above meat (Leave the remaining liquid from the marinade for later use). Fry on high heat for about 10 minutes and then add the powdered spices (from step 2). Fry for 2-3 more minutes on low heat and then add the remaining liquid from the marinade.
=> 5) Cook on low heat for a few minutes or until the sauce thickens.
=> 6) Garnish lightly with fresh butter, coriander leaves and serve hot.....
Eat it with the oven heated bread (fresh hand made bread is just awesome) or with boiled rice. Make sure to have some cold drinks to accompany or ice cream after wards..... smile.gif
Artichoke Soup
posted by masooma:
Artichoke Soup
Recipe information: from mom’s collection
Ingredients
1 cup diced onions
½ cup diced celery
3/8 tsp garlic
2 qts. chicken or vegetable stock
1 cup diced green chilies
½ cup pimentos
1 ½ cans artichoke hearts, reserve liquid
2 cups milk
1 ½ cup half and half
½ pound grated cheddar cheese
¼ pound grated American cheese
1/8 pound grated smoked cheddar cheese
butter
flour
white pepper
cayenne pepper
Directions
1. Saute onions, celery and garlic in a little butter.
2. In a large pot, heat sauted ingredients, stock, green chilies, pimentos and liquid from artichokes.
3. Warm milk and half and half and add to stock mix.
4. Make 1 cup of rue mixture of flour and butter, heated and mixed until it gives a nutty smell, then add to soup, stirring for a medium or thin consistency.
5. Add cheeses, stirring in slowly. Add white and cayenne pepper to taste.
6. Cut artichoke hearts into quarters and add to soup.
7. Makes 1 ¼ gallons. Recipe can be halved.
Artichoke Soup
Recipe information: from mom’s collection
Ingredients
1 cup diced onions
½ cup diced celery
3/8 tsp garlic
2 qts. chicken or vegetable stock
1 cup diced green chilies
½ cup pimentos
1 ½ cans artichoke hearts, reserve liquid
2 cups milk
1 ½ cup half and half
½ pound grated cheddar cheese
¼ pound grated American cheese
1/8 pound grated smoked cheddar cheese
butter
flour
white pepper
cayenne pepper
Directions
1. Saute onions, celery and garlic in a little butter.
2. In a large pot, heat sauted ingredients, stock, green chilies, pimentos and liquid from artichokes.
3. Warm milk and half and half and add to stock mix.
4. Make 1 cup of rue mixture of flour and butter, heated and mixed until it gives a nutty smell, then add to soup, stirring for a medium or thin consistency.
5. Add cheeses, stirring in slowly. Add white and cayenne pepper to taste.
6. Cut artichoke hearts into quarters and add to soup.
7. Makes 1 ¼ gallons. Recipe can be halved.
Magic Cookie Bars
posted by masooma:
Magic Cookie Bars
Recipe information: from Eagle Brand recipe booklet
Ingredients
1 ½ cups graham cracker crumbs
1 stick butter, melted
1 can Eagle Brand sweetened condensed milk
2 cups semi-sweet chocolate chips
1 ½ cups flaked coconut
1 cup chopped nuts
Directions
1. Preheat oven to 350 degrees (325 for glass baking pan).
2. Combine crumbs and butter and press into bottom of 13x9 pan.
3. Pour Eagle Brand over crumb mixture. Layer evenly with remaining ingredients, pressing down each layer firmly with fork.
4. Bake 25 minutes or until lightly browned.
5. Cool and cut into bars. Store at room temperature.
Magic Cookie Bars
Recipe information: from Eagle Brand recipe booklet
Ingredients
1 ½ cups graham cracker crumbs
1 stick butter, melted
1 can Eagle Brand sweetened condensed milk
2 cups semi-sweet chocolate chips
1 ½ cups flaked coconut
1 cup chopped nuts
Directions
1. Preheat oven to 350 degrees (325 for glass baking pan).
2. Combine crumbs and butter and press into bottom of 13x9 pan.
3. Pour Eagle Brand over crumb mixture. Layer evenly with remaining ingredients, pressing down each layer firmly with fork.
4. Bake 25 minutes or until lightly browned.
5. Cool and cut into bars. Store at room temperature.
Chinese Casserole
posted by masooma:
Chinese Casserole
Recipe information: from mom’s collection
Ingredients
1 lb. ground beef
fresh or dried onion to taste
2 cans
cream of chicken/mushroom/celery soup
1 can water
1 ½ cups uncooked white rice
¼ cup soy sauce
¼ tsp black pepper
1 bag crunchy oriental noodles
Directions
1. Brown meat and onion
2. Mix meat and all other ingredients except noodles
3. Bake in casserole dish for 30 minutes at 350 degrees
4. Top with oriental noodles and serve.
5. Additional soy sauce may be added to taste after baking.
Chinese Casserole
Recipe information: from mom’s collection
Ingredients
1 lb. ground beef
fresh or dried onion to taste
2 cans
cream of chicken/mushroom/celery soup
1 can water
1 ½ cups uncooked white rice
¼ cup soy sauce
¼ tsp black pepper
1 bag crunchy oriental noodles
Directions
1. Brown meat and onion
2. Mix meat and all other ingredients except noodles
3. Bake in casserole dish for 30 minutes at 350 degrees
4. Top with oriental noodles and serve.
5. Additional soy sauce may be added to taste after baking.
Idiot Bread
posted by masooma:
Idiot Bread (Breads)
Recipe information: from Nancy Ledeboer
Ingredients
2 cups warm water
1 pkg. dry yeast
1 Tbsp. sugar
1 tsp. salt
4 cups flour
1 stick butter
Directions
1. Dissolve yeast and sugar in warm water.
2. Mix all ingredients.
3. Pour mix into lightly greased 13x9 pan.
4. Let rise 1 hour.
5. Melt butter and pour over bread.
6. Bake 30 minutes at 400 degrees.
Idiot Bread (Breads)
Recipe information: from Nancy Ledeboer
Ingredients
2 cups warm water
1 pkg. dry yeast
1 Tbsp. sugar
1 tsp. salt
4 cups flour
1 stick butter
Directions
1. Dissolve yeast and sugar in warm water.
2. Mix all ingredients.
3. Pour mix into lightly greased 13x9 pan.
4. Let rise 1 hour.
5. Melt butter and pour over bread.
6. Bake 30 minutes at 400 degrees.
4-Layer Pudding
Posted by masooma:
Tri-Fold Pudding (Four-Layer Pudding) - This is my favorite dessert ever!!!!
Recipe information: from mom’s recipes
Ingredients
1 stick butter
1 cup flour
1/2 cup nuts (usually walnuts)
1 8 ounce package of softened cream cheese
1 cup powdered sugar
1 tub Cool Whip
1 large package chocolate or lemon pudding (cooked)
Directions
1. 1st layer – melt butter, mix with nuts and flower and pat into 13 x 9 pan. Bake at 375 degrees 15 minutes or until golden.
2. 2nd layer – beat cream cheese with powdered sugar, then add two cups of cool whip. Layer on top of cooled first layer.
3. 3rd layer – add layer of cooled pudding on top of 2nd layer.
4. 4th layer – Add 2 cups of cool whip to make the fourth and final layer.
TIP: Sprinkle top layer with shaved chocolate.
Tri-Fold Pudding (Four-Layer Pudding) - This is my favorite dessert ever!!!!
Recipe information: from mom’s recipes
Ingredients
1 stick butter
1 cup flour
1/2 cup nuts (usually walnuts)
1 8 ounce package of softened cream cheese
1 cup powdered sugar
1 tub Cool Whip
1 large package chocolate or lemon pudding (cooked)
Directions
1. 1st layer – melt butter, mix with nuts and flower and pat into 13 x 9 pan. Bake at 375 degrees 15 minutes or until golden.
2. 2nd layer – beat cream cheese with powdered sugar, then add two cups of cool whip. Layer on top of cooled first layer.
3. 3rd layer – add layer of cooled pudding on top of 2nd layer.
4. 4th layer – Add 2 cups of cool whip to make the fourth and final layer.
TIP: Sprinkle top layer with shaved chocolate.
Tacoritos
Posted by masooma:
Tacoritos
Recipe information: from mom’s recipes
Ingredients
1 ½ to 2 lb. Ground beef,
browned and drained
2 tbsp chili powder
(small packet from King Sooper’s)
2 tsp garlic salt
3 cans cream of chicken,
cream of mushroom or cream of celery soup
2 cans water
1 tsp oregano
1 tsp sage
1 tsp cumin
Shredded lettuce and tomato if desired
1 lb. Longhorn cheese
Directions
1. Combine all sauce ingredients and simmer for 30 minutes
2. Add 1 cup sauce to meat mix and stir
3. Place in flour tortilla, add shredded lettuce and tomato if desired.
4. Roll like a burrito and repeat to fill baking pan with burritos.
5. Cover burritos with remaining sauce.
6. Sprinkle 1 lb. Longhorn cheese over top and bake 15 min. at 350 degrees.
Tacoritos
Recipe information: from mom’s recipes
Ingredients
1 ½ to 2 lb. Ground beef,
browned and drained
2 tbsp chili powder
(small packet from King Sooper’s)
2 tsp garlic salt
3 cans cream of chicken,
cream of mushroom or cream of celery soup
2 cans water
1 tsp oregano
1 tsp sage
1 tsp cumin
Shredded lettuce and tomato if desired
1 lb. Longhorn cheese
Directions
1. Combine all sauce ingredients and simmer for 30 minutes
2. Add 1 cup sauce to meat mix and stir
3. Place in flour tortilla, add shredded lettuce and tomato if desired.
4. Roll like a burrito and repeat to fill baking pan with burritos.
5. Cover burritos with remaining sauce.
6. Sprinkle 1 lb. Longhorn cheese over top and bake 15 min. at 350 degrees.
Jacket Potato
posted by Ahmed:
salam alaikom , seems this topic is going very well so I have to share something i learnt here in UK.
the dish of the day is called "Jacket potato"
Ingredients
2 large potatoes
olive oil
cheese
parsley or coriander
tomatoes
salt
the method
As I said large potatoes should be chosen for this recipe.Having been washed and dried,each potato should be rubbed with salt and olive oil.the potaoes are then placed on a baking tray and put into a hot oven for about 55 minutes.After it has been removed from the oven,they should be cut in half lengthwise.the flesh of the potato is scooped out with a spoon,with a thin shell being left inside the skin.the flesh is mashed with a fork and can be combined with a range of additional ingredients,such as grated cheese,chopped tomatoes,and fresh parsley or coriander.The potato shell are stuffed with the mixture and then returned to the oven and baked for a further 20 minutes.
leave it awhile to cool and enjoy delicious jacket potato. smile.gif
salam alaikom , seems this topic is going very well so I have to share something i learnt here in UK.
the dish of the day is called "Jacket potato"
Ingredients
2 large potatoes
olive oil
cheese
parsley or coriander
tomatoes
salt
the method
As I said large potatoes should be chosen for this recipe.Having been washed and dried,each potato should be rubbed with salt and olive oil.the potaoes are then placed on a baking tray and put into a hot oven for about 55 minutes.After it has been removed from the oven,they should be cut in half lengthwise.the flesh of the potato is scooped out with a spoon,with a thin shell being left inside the skin.the flesh is mashed with a fork and can be combined with a range of additional ingredients,such as grated cheese,chopped tomatoes,and fresh parsley or coriander.The potato shell are stuffed with the mixture and then returned to the oven and baked for a further 20 minutes.
leave it awhile to cool and enjoy delicious jacket potato. smile.gif
Rice Lunch or Rice Breakfast
posted by Diaphoni:
My favorite rice dish is oh so simple
Jasmine rice,
butter
balsamic vinegar
that's it smile.gif
it makes a great lunch
you can take leftover Jasmine rice and add cinnamon, nutmeg and ginger, golden raisins and a wee bit of brown sugar and warm milk as well for a cold winter morning breakfast.
My favorite rice dish is oh so simple
Jasmine rice,
butter
balsamic vinegar
that's it smile.gif
it makes a great lunch
you can take leftover Jasmine rice and add cinnamon, nutmeg and ginger, golden raisins and a wee bit of brown sugar and warm milk as well for a cold winter morning breakfast.
Sesame Carrot Salad
posted by Diaphoni:
my favorite Carrot recipe:
Sesame Carrot Salad
3 cups grated carrot
2 table spoons sesame oil (spicy or not, your choice)
golden raisins
toasted sesame seeds (roast these in a pan in the oven prior to use)
about 1 to 1 1/2 cups of rice wine vinegar
mix all ingredients together in a bowl, allow to sit covered overnight in the fridge so flavors can blend.
(goes really well with stir-fry)
my favorite Carrot recipe:
Sesame Carrot Salad
3 cups grated carrot
2 table spoons sesame oil (spicy or not, your choice)
golden raisins
toasted sesame seeds (roast these in a pan in the oven prior to use)
about 1 to 1 1/2 cups of rice wine vinegar
mix all ingredients together in a bowl, allow to sit covered overnight in the fridge so flavors can blend.
(goes really well with stir-fry)
Apple Carrot Soup
Posted by Dr_Asad_77:
I'm planning to make quite delicious and nutritious soup tonight. Here is the recipe:
1) Fresh and clean Apple = 1 lb (without seeds and cubed, with or without skin)
2) Fresh and clean Carrots (orange part only) = 1/2 lb
3) Sugar = 1 tea spoon (may be two)
4) Ginger = 1 tea spoon (peeled and chopped)
5) Fresh Garlic = 2 tea spoon (peeled and chopped)
6) Fresh Lemon Juice = ~ 10 mL
7) Salt = 1/2 tea spoon (or as per your taste)
8) Ground Black Pepper = 1 tea spoon (or as per your taste)
9) Water = 1 liter
Mix all above in a pot and boil it until vegetables and fruits have been cooked properly. Enjoy while it is hot, you can add boiled egg or chicken pieces for additional taste. And for more fun, tomato ketchup, soy sauce and vinegar (any one of them or combination) will take you sky high..... smile.gif
I'm planning to make quite delicious and nutritious soup tonight. Here is the recipe:
1) Fresh and clean Apple = 1 lb (without seeds and cubed, with or without skin)
2) Fresh and clean Carrots (orange part only) = 1/2 lb
3) Sugar = 1 tea spoon (may be two)
4) Ginger = 1 tea spoon (peeled and chopped)
5) Fresh Garlic = 2 tea spoon (peeled and chopped)
6) Fresh Lemon Juice = ~ 10 mL
7) Salt = 1/2 tea spoon (or as per your taste)
8) Ground Black Pepper = 1 tea spoon (or as per your taste)
9) Water = 1 liter
Mix all above in a pot and boil it until vegetables and fruits have been cooked properly. Enjoy while it is hot, you can add boiled egg or chicken pieces for additional taste. And for more fun, tomato ketchup, soy sauce and vinegar (any one of them or combination) will take you sky high..... smile.gif
Fried Egg
Posted by Dr_Asad_77:
1) Egg = 1 (enough for me)
2) Chopped onion = 1/2 medium size, pealed
3) Green pepper = 1 medium size cut into medium size peaces
4) Crushed red peppers = As per your taste
5) Salt = As per your taste
Mixed all from 1 - 5 and beat the hell out of it (I mean whip it) to make it frothy. Then, heat the cooking oil (should be low fat, high in polyunsaturates) and fry the egg until golden brown from both sides, eat it with oven heated bread.......
1) Egg = 1 (enough for me)
2) Chopped onion = 1/2 medium size, pealed
3) Green pepper = 1 medium size cut into medium size peaces
4) Crushed red peppers = As per your taste
5) Salt = As per your taste
Mixed all from 1 - 5 and beat the hell out of it (I mean whip it) to make it frothy. Then, heat the cooking oil (should be low fat, high in polyunsaturates) and fry the egg until golden brown from both sides, eat it with oven heated bread.......
Chicken with Soy Sauce
Posted by shshah:
chicken with soyasauce
chicken boneless cut in cubes 750gm
onion 2
garlic/ginger 1 tsp each
green bell pepper(Capsicum) 1
tomatoe paste 1 1/2 tsp
salt to taste (use less as soyasauce has lots)
ajinomoto 1/2 tsp
soyasauce 2 tsp
blackpepper powder 1/2 tsp
chilli powder a.t.t
dhani powder 1/2 tsp
add onion to oil as it softens add ginger garlic and chicken cook till chicken changes colour add spices and tomatoe paste and stir add capsicum and cook for further 6-7 min
chicken with soyasauce
chicken boneless cut in cubes 750gm
onion 2
garlic/ginger 1 tsp each
green bell pepper(Capsicum) 1
tomatoe paste 1 1/2 tsp
salt to taste (use less as soyasauce has lots)
ajinomoto 1/2 tsp
soyasauce 2 tsp
blackpepper powder 1/2 tsp
chilli powder a.t.t
dhani powder 1/2 tsp
add onion to oil as it softens add ginger garlic and chicken cook till chicken changes colour add spices and tomatoe paste and stir add capsicum and cook for further 6-7 min
Qeema Karela (Minced Meat and Bitter Gourd)
Posted by shshah:
Qeema karela
Qeema(minced meat) 500gm
Karela 500gm
Chilli pdr 1tsp or to taste
Turmeric pdr ½ tsp
Corrianderpdr ‘’’’’
Tomatoes 3(finely chopped
Salt to taste
Onion 2
Ginger\garlic 1 tsp of each
Cut karela into slices and put them in a strainer(colander)and add some salt leave aside for 20 min than wash with cold water and let the water drain (this method is used to lessen the bitterness)
In a pan add oil and karela and let it turn slightly brown (around 10-15 min )some ppl boil them instead of frying but I experienced the bitterness is not much removed this way
In another pan add oil ,onion when golden brown add qeema and cook till colour changes if it leaves water let it dry than add spices and cook for a min add tomatoes and cook further 5 min
Now add the karela,s and stir for a min add half a glass of water to soften up cover and cook for 4-5 min finely add garammasala
Qeema karela
Qeema(minced meat) 500gm
Karela 500gm
Chilli pdr 1tsp or to taste
Turmeric pdr ½ tsp
Corrianderpdr ‘’’’’
Tomatoes 3(finely chopped
Salt to taste
Onion 2
Ginger\garlic 1 tsp of each
Cut karela into slices and put them in a strainer(colander)and add some salt leave aside for 20 min than wash with cold water and let the water drain (this method is used to lessen the bitterness)
In a pan add oil and karela and let it turn slightly brown (around 10-15 min )some ppl boil them instead of frying but I experienced the bitterness is not much removed this way
In another pan add oil ,onion when golden brown add qeema and cook till colour changes if it leaves water let it dry than add spices and cook for a min add tomatoes and cook further 5 min
Now add the karela,s and stir for a min add half a glass of water to soften up cover and cook for 4-5 min finely add garammasala
Carrot Halwa
Posted by Dr_Asad_77:
Here is the recipe for making Carrot halwa:
Carrots = 2 lbs
Milk = 1 liter
Cardamom seeds = about 7-10 cardamoms
Water = about 3/4 cup
Butter = 3 tablespoons
Raisins = 2 tablespoons
Shredded Almonds = 2 tablespoons
Shredded Pistachios = 2 tablespoons
Sugar = about 1 lb
1) Wash and clean the carrots. Soak the raisins in water for 30 minutes. Use only orange part of the carrot for the best taste.
2) Put the water to boil, when it starts boiling add the carrots. Cook for 5-7 minutes.
3) Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
4) Add butter and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
5) Remove the carrot halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.
6) Serve with whip cream for extar kick.
7) Enjoy smile.gif
Here is the recipe for making Carrot halwa:
Carrots = 2 lbs
Milk = 1 liter
Cardamom seeds = about 7-10 cardamoms
Water = about 3/4 cup
Butter = 3 tablespoons
Raisins = 2 tablespoons
Shredded Almonds = 2 tablespoons
Shredded Pistachios = 2 tablespoons
Sugar = about 1 lb
1) Wash and clean the carrots. Soak the raisins in water for 30 minutes. Use only orange part of the carrot for the best taste.
2) Put the water to boil, when it starts boiling add the carrots. Cook for 5-7 minutes.
3) Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
4) Add butter and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
5) Remove the carrot halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.
6) Serve with whip cream for extar kick.
7) Enjoy smile.gif
Chana Pulao (Chickpea Pilaf)
Posted by fait-nient:
Chana Pulao (Chickpea Pilaf)
Rice 4 cups
Chickpeas 1 cup
Potatoes (chopped into 1/2" squares) 2 (medium)
Onions (halved and sliced) 1
Zeera (cumin seed) 2 tsp
Dalchini (cinnamon) 3, 1" sticks
Black peppercorns 1 tbsp
Laung (clove) 3
Ilaichi (cardamom) 2
Bari ilaichi (greater cardamom) 1
Tez patta (bay leaf) 2
Green chillies (sliced lengthwise) 6
Chakri phool (Star anise) 2
Garlic-ginger paste 1 tbsp
garam masala 1 heaped tsp
Coriander powder 1 heaped tsp
Oil 2 tbsp
Salt to taste
Cilantro or parsley (finely chopped) for garnish
Soak the chickpeas in enough water for a minimum of five hours.
Wash the rice and let soak for half an hour.
Heat oil, add the cumin seeds. When they crackle (that is immediately when they are thrown in), add the cloves, cardamoms, bay leaves, peppercorns and the star anise. When they splutter, add the onion and chillies. When golden-brown, add the ginger-garlic paste, garam masala and coriander powder. Stir for a minute. Add the potatoes and the chickpeas and salt to taste. Stir. Add the rice and 6 cups of water (if you are using basmati, add 8 cups of water). Check for saltiness (might need more salt due to addition of water). Close the lid and pressure cook on high till the whistle goes off. Then lower the flame to slow and let cook for another ten minutes. Take off flame and let the pressure decrease by itself. Serve garnished with coriander, with a little ghee on top with any chutney on the side if there's a need for an accompaniment (I prefer sweet tamarind chutney; a tangy tomato or mango sauce makes for a good accompaniment too).
Makes for 6 people, if it is the only dish you are going to have.
Can't post my own photograph. This is what it resembles (no garnish dry.gif) though their preparation method is different and they have used kabuli chana (garbanzo beans). Mine certainly looked better!
Chana Pulao (Chickpea Pilaf)
Rice 4 cups
Chickpeas 1 cup
Potatoes (chopped into 1/2" squares) 2 (medium)
Onions (halved and sliced) 1
Zeera (cumin seed) 2 tsp
Dalchini (cinnamon) 3, 1" sticks
Black peppercorns 1 tbsp
Laung (clove) 3
Ilaichi (cardamom) 2
Bari ilaichi (greater cardamom) 1
Tez patta (bay leaf) 2
Green chillies (sliced lengthwise) 6
Chakri phool (Star anise) 2
Garlic-ginger paste 1 tbsp
garam masala 1 heaped tsp
Coriander powder 1 heaped tsp
Oil 2 tbsp
Salt to taste
Cilantro or parsley (finely chopped) for garnish
Soak the chickpeas in enough water for a minimum of five hours.
Wash the rice and let soak for half an hour.
Heat oil, add the cumin seeds. When they crackle (that is immediately when they are thrown in), add the cloves, cardamoms, bay leaves, peppercorns and the star anise. When they splutter, add the onion and chillies. When golden-brown, add the ginger-garlic paste, garam masala and coriander powder. Stir for a minute. Add the potatoes and the chickpeas and salt to taste. Stir. Add the rice and 6 cups of water (if you are using basmati, add 8 cups of water). Check for saltiness (might need more salt due to addition of water). Close the lid and pressure cook on high till the whistle goes off. Then lower the flame to slow and let cook for another ten minutes. Take off flame and let the pressure decrease by itself. Serve garnished with coriander, with a little ghee on top with any chutney on the side if there's a need for an accompaniment (I prefer sweet tamarind chutney; a tangy tomato or mango sauce makes for a good accompaniment too).
Makes for 6 people, if it is the only dish you are going to have.
Can't post my own photograph. This is what it resembles (no garnish dry.gif) though their preparation method is different and they have used kabuli chana (garbanzo beans). Mine certainly looked better!
Chana Daal Curry (Yellow Lentils)
Posted by shshah:
chana daal(yellow pulse curry)
chana daal 2 cups
fresh curry leaves or u can use dry ones (not an important ingredient but if added gives lovely flavour)
onion 1 (finely chopped
garlic 2 tbsp
ginger 1 ''
tomatoes 2 (chopped
chilli pdr 1/2 tbsp or according to ur taste
corriander pdr '' ''
turmeric pdr '' ''
garammasala pdr ; ''
salt to taste
fresh corriander chopped
wash and soak daal for an hour
in a microvave deep dish add some water and daal and let it cook for 18 min or boil in another pan while ur making the masala or u can use ur pressure cooker and i,ll write when to put on lid
in a pan add oil and 5-6 curry leaves when they crackle add onions and when they soften add garlic and let them turn golden brown add ginger ,chilli pdr ,corriander pdr, and turmeric ,salt stir and add tomatoes and cook for 3-4 min add the daal with the water wich it was boiled in if the water is more than 1 cup fine if not add 1 cup put lid and let cook till tender , for those using pressure cooker after adding daal add 3 cups water and put lid to pressure and cook for 20 min and than check if tender or cook further with out lid till tender than add garam masala pdr and fresh corriander
chana daal(yellow pulse curry)
chana daal 2 cups
fresh curry leaves or u can use dry ones (not an important ingredient but if added gives lovely flavour)
onion 1 (finely chopped
garlic 2 tbsp
ginger 1 ''
tomatoes 2 (chopped
chilli pdr 1/2 tbsp or according to ur taste
corriander pdr '' ''
turmeric pdr '' ''
garammasala pdr ; ''
salt to taste
fresh corriander chopped
wash and soak daal for an hour
in a microvave deep dish add some water and daal and let it cook for 18 min or boil in another pan while ur making the masala or u can use ur pressure cooker and i,ll write when to put on lid
in a pan add oil and 5-6 curry leaves when they crackle add onions and when they soften add garlic and let them turn golden brown add ginger ,chilli pdr ,corriander pdr, and turmeric ,salt stir and add tomatoes and cook for 3-4 min add the daal with the water wich it was boiled in if the water is more than 1 cup fine if not add 1 cup put lid and let cook till tender , for those using pressure cooker after adding daal add 3 cups water and put lid to pressure and cook for 20 min and than check if tender or cook further with out lid till tender than add garam masala pdr and fresh corriander
allu mattar (potatoes and peas curry)
Posted by shshah:
allu matar (potatoes and pea curry)
potatoes 3(skin removed and cut in cubes
a bit big than a normal cube)
peas 1 cup
onion 2 finely chopped
ginger cut in strips
tomatoes 2 ground into puree
cumin 1/2 tsp
chili powder 1/2 teaspoon
turmeric 1/2 tsp
coriander pdr 1/2 tsp
garam masala pdr
salt to taste
in a pan add 3-4 tbs of oil add onion and let it turn golden brown add cumin and potatoes cook for 3 min add rest of spices and cook for a min add chopped tomatoes and keep stirring for a few min than add peas and cook for further 3- 4 min now add a glass of water and low heat cook till potatoes are done don,t over cook the peas finely add garamasala
allu matar (potatoes and pea curry)
potatoes 3(skin removed and cut in cubes
a bit big than a normal cube)
peas 1 cup
onion 2 finely chopped
ginger cut in strips
tomatoes 2 ground into puree
cumin 1/2 tsp
chili powder 1/2 teaspoon
turmeric 1/2 tsp
coriander pdr 1/2 tsp
garam masala pdr
salt to taste
in a pan add 3-4 tbs of oil add onion and let it turn golden brown add cumin and potatoes cook for 3 min add rest of spices and cook for a min add chopped tomatoes and keep stirring for a few min than add peas and cook for further 3- 4 min now add a glass of water and low heat cook till potatoes are done don,t over cook the peas finely add garamasala
Rajmah or Chili
Posted by Smiley1:
I thought I was cooking an Indian dish called Rajmah, but when my son announced that he liked chilli, and started eating voraciously, I decided it must indeed be chili.
I don't actually measure things, so all quantities given are approximate.
Yummy!
1/3 cup extra virgin olive oil
1/4 cup ginger garlic paste
1 medium onion, chopped
1 jalapeño , seeded and chopped
Heat oil, add these aforementioned ingredients, and sizzle for 1 minute
salt
ground cumin
ground coriander
ground turmeric
paprika
1 can diced tomatoes, drained
1/3 cup catsup
Add these next 7 ingredients, mix well, and simmer 5 minutes while stirring.
2 cans kidney beans, undrained
Mix in undrained kidney beans, and simmer 10 minutes.
I served with brown rice, cherry tomatoes, sliced cucumber, sliced carrot, and plain yogurt, and I think our table looks quite lovely. :happysmile:
My sons didn't eat the rice. I'm the only one around here who likes rice, but they finished up all the vegetables and most of the beans.
I thought I was cooking an Indian dish called Rajmah, but when my son announced that he liked chilli, and started eating voraciously, I decided it must indeed be chili.
I don't actually measure things, so all quantities given are approximate.
Yummy!
1/3 cup extra virgin olive oil
1/4 cup ginger garlic paste
1 medium onion, chopped
1 jalapeño , seeded and chopped
Heat oil, add these aforementioned ingredients, and sizzle for 1 minute
salt
ground cumin
ground coriander
ground turmeric
paprika
1 can diced tomatoes, drained
1/3 cup catsup
Add these next 7 ingredients, mix well, and simmer 5 minutes while stirring.
2 cans kidney beans, undrained
Mix in undrained kidney beans, and simmer 10 minutes.
I served with brown rice, cherry tomatoes, sliced cucumber, sliced carrot, and plain yogurt, and I think our table looks quite lovely. :happysmile:
My sons didn't eat the rice. I'm the only one around here who likes rice, but they finished up all the vegetables and most of the beans.
Ice Cream Dessert Cake
Posted by Ali Mahdi:
Ice Cream Dessert
½ lb butter
2 cups flour
½ cup oatmeal
½ cup brown sugar
1 cup chopped pecans
1 jar caramel ice cream topping/sauce
2 qt. vanilla ice cream
Pre-heat oven to 400F
Melt the butter and add the flour, oatmeal, brown sugar and pecans
Pat thin on a cookie sheet and bake for 15 minutes
Crumble while hot and put half in the bottom of 9x13” pan
Drizzle with ½ jar caramel sauce
Spread with vanilla ice cream
Top with remaining crumbs and caramel sauce
Freeze
Ice Cream Dessert
½ lb butter
2 cups flour
½ cup oatmeal
½ cup brown sugar
1 cup chopped pecans
1 jar caramel ice cream topping/sauce
2 qt. vanilla ice cream
Pre-heat oven to 400F
Melt the butter and add the flour, oatmeal, brown sugar and pecans
Pat thin on a cookie sheet and bake for 15 minutes
Crumble while hot and put half in the bottom of 9x13” pan
Drizzle with ½ jar caramel sauce
Spread with vanilla ice cream
Top with remaining crumbs and caramel sauce
Freeze
Broccoli pasta
Posted by Jennah:
1 lg. bunch fresh broccoli, cut up
1 box med. pasta shells
3/4 to 1 c. olive oil
2 garlic buds, minced
Cook broccoli until tender and cook pasta shells. Drain both broccoli and pasta shells. Set aside. Saute garlic in olive oil, pour over broccoli and pasta. Add salt and pepper to taste.
1 lg. bunch fresh broccoli, cut up
1 box med. pasta shells
3/4 to 1 c. olive oil
2 garlic buds, minced
Cook broccoli until tender and cook pasta shells. Drain both broccoli and pasta shells. Set aside. Saute garlic in olive oil, pour over broccoli and pasta. Add salt and pepper to taste.
Ethiopian Stew
Posted by Khadijah-madinah:
asalam,
here's a recipe for my favourite ethipian stew. stew in etiopia is called wat, and this is for a beef wat, though one can also substitute lamb or goat as all three are popular. it is similar to the recipe used for chicken, but not the same. if anyone wants that, let me know. the bread with which one eats this is called 'injera' and can be found at many little convenience stores in any large city, whether they be greek stores, arab shops, asian stores, somali stores, or at etiopian restaurants. they will sell you about 5 large peices (they are large and round and soft) for about 5$. if you can not locate injera, dont try making it unless you are super ambitious, it is a pain. pita bread or nan is a great replacement or even with rice! the spice that you need is called berebere and can be purchased at any ethnic shop in the cities as well if you google 'berbere recipe' there will be plenty that pop up. it is NOT the same if you make it yourself, but any good recipe will include about 50% of the total spices as cayenne... yes, it is very hot.
1.5 kilo stew beef cut into very very very small peices (1 centimeter squared average)
2 kilo onions finely chopped and cooking in the pot for about 45 mintues with no oil or water until they really cook down. then you can add oil. be generous with oil. lol.
about 6 cloves garlic minced
about .5 TBSP ginger miced
2 tomotoes chopped
a steady supply of boiling water
salt to taste
about 2.5 TBSP berbere (i use more, but i like it HOT)
when your onions have cooked for about 45 minutes on low heat and you have doused them well with oil, add the garlic and ginger and berbere and cook for about 2 or 3 mintues more, stirring often. add more oil if you need or if you just feel like it. there is not room for a dieter in etiopian cuisine.... ;)
then toss in the meat and stir well.
when the mixture has boiled down it's liquid add the tomatoes and keep stirring and cooking until there is no liquid, or very little liquid in your pot. now, add a few cupfuls of the boiling water into your mixture. keep the pot at a boil and stir every 10 minutes or so. do not let it burn at the bottom. 'no'
when the liquid gets low again, and the stew is starting to get thick, add a few more cupfuls of boiling water. keep the whole mixture at a low boil at ALL times. add more oil if you want. don't hold back. be brazen with that oil. :razing:
if you really want to add some nice flavour, toss in some butter! heavens! yes! be bold! be daring! add some butter!!!! :thumbs up:
boil it down again until thick. add salt to taste. if you have the time, do another additon of water and boil down. usually i do about 3-4 of these for this amount of stew. but no more than 4. 'no'
when it is finally at a nice thick consistancy with soft meat and practically evaporated onions and a thick sauce, you can pour it on the bread or rice and dig in. etiopians eat it with their hands, but if you are eating it with rice i would not recommend that at all. :razing:
hope you enjoy....
asalam,
here's a recipe for my favourite ethipian stew. stew in etiopia is called wat, and this is for a beef wat, though one can also substitute lamb or goat as all three are popular. it is similar to the recipe used for chicken, but not the same. if anyone wants that, let me know. the bread with which one eats this is called 'injera' and can be found at many little convenience stores in any large city, whether they be greek stores, arab shops, asian stores, somali stores, or at etiopian restaurants. they will sell you about 5 large peices (they are large and round and soft) for about 5$. if you can not locate injera, dont try making it unless you are super ambitious, it is a pain. pita bread or nan is a great replacement or even with rice! the spice that you need is called berebere and can be purchased at any ethnic shop in the cities as well if you google 'berbere recipe' there will be plenty that pop up. it is NOT the same if you make it yourself, but any good recipe will include about 50% of the total spices as cayenne... yes, it is very hot.
1.5 kilo stew beef cut into very very very small peices (1 centimeter squared average)
2 kilo onions finely chopped and cooking in the pot for about 45 mintues with no oil or water until they really cook down. then you can add oil. be generous with oil. lol.
about 6 cloves garlic minced
about .5 TBSP ginger miced
2 tomotoes chopped
a steady supply of boiling water
salt to taste
about 2.5 TBSP berbere (i use more, but i like it HOT)
when your onions have cooked for about 45 minutes on low heat and you have doused them well with oil, add the garlic and ginger and berbere and cook for about 2 or 3 mintues more, stirring often. add more oil if you need or if you just feel like it. there is not room for a dieter in etiopian cuisine.... ;)
then toss in the meat and stir well.
when the mixture has boiled down it's liquid add the tomatoes and keep stirring and cooking until there is no liquid, or very little liquid in your pot. now, add a few cupfuls of the boiling water into your mixture. keep the pot at a boil and stir every 10 minutes or so. do not let it burn at the bottom. 'no'
when the liquid gets low again, and the stew is starting to get thick, add a few more cupfuls of boiling water. keep the whole mixture at a low boil at ALL times. add more oil if you want. don't hold back. be brazen with that oil. :razing:
if you really want to add some nice flavour, toss in some butter! heavens! yes! be bold! be daring! add some butter!!!! :thumbs up:
boil it down again until thick. add salt to taste. if you have the time, do another additon of water and boil down. usually i do about 3-4 of these for this amount of stew. but no more than 4. 'no'
when it is finally at a nice thick consistancy with soft meat and practically evaporated onions and a thick sauce, you can pour it on the bread or rice and dig in. etiopians eat it with their hands, but if you are eating it with rice i would not recommend that at all. :razing:
hope you enjoy....
Orange Chicken
Posted by Muslimah_IBe:
I made Orange Chicken the other night. My husband and son were VERY happy with it. I got it from a recipe page, and tweaked it a bit. Here's a similar recipe:
INGREDIENTS
* Sauce:
* 1and 1/2 cup water
* 6 tablespoons of freshly squeezed orange juice from 1 large orange
* 3 1/2 tablespoons soy sauce
* 2 tablespoons grated or sliced orange zest (from the orange used for the juice)
* 1 cup packed brown sugar
* 1 tablespoon minced fresh garlic
* 1/2 teaspoon minced fresh ginger
* 2 tablespoons chopped green onion
* 1 tablespoon chopped FRESH mint leaves
*
* 3 tablespoons cornstarch
* 2 tablespoons water
*
* Veggies:
* 2-4 cups of whole broccoli florets
* Chicken:
* 2 boneless, skinless hala chicken breasts, or five - six skinless boneless halal chicken thighs, cut into 1/2 inch pieces,
* 2 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon pepper
* 1 cup or so of Canola Oil
DIRECTIONS
1. Pour into saucepan water, orange juice, soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, mint, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
2. Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
3. In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
4. Heat the oil in a large skillet over medium heat. Place chicken in skillet slowly, and bro.
5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; fold in chicken pieces and fresh broccoli florets, and simmer, about 5 minutes, folding until all the florets and chicken pieces are coated with the orange glaze sauce. occasionally.
Serve on a bed of fluffy jasmine rice or, my favorite, Calrose rice.
Although this describes a general recipe, I made a lot of changes by eye. If you are comfortable cooking, you may see areas you'd like to change to your taste or preference, like I did. You can also cut out the frying and flour by just tossing your skinless chicken in canola oil until done, or even baking the chicken beforehand. This will give a considerably different texture to the dish, but I have done it before and it was delicious.
I made Orange Chicken the other night. My husband and son were VERY happy with it. I got it from a recipe page, and tweaked it a bit. Here's a similar recipe:
INGREDIENTS
* Sauce:
* 1and 1/2 cup water
* 6 tablespoons of freshly squeezed orange juice from 1 large orange
* 3 1/2 tablespoons soy sauce
* 2 tablespoons grated or sliced orange zest (from the orange used for the juice)
* 1 cup packed brown sugar
* 1 tablespoon minced fresh garlic
* 1/2 teaspoon minced fresh ginger
* 2 tablespoons chopped green onion
* 1 tablespoon chopped FRESH mint leaves
*
* 3 tablespoons cornstarch
* 2 tablespoons water
*
* Veggies:
* 2-4 cups of whole broccoli florets
* Chicken:
* 2 boneless, skinless hala chicken breasts, or five - six skinless boneless halal chicken thighs, cut into 1/2 inch pieces,
* 2 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon pepper
* 1 cup or so of Canola Oil
DIRECTIONS
1. Pour into saucepan water, orange juice, soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, mint, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
2. Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
3. In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
4. Heat the oil in a large skillet over medium heat. Place chicken in skillet slowly, and bro.
5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; fold in chicken pieces and fresh broccoli florets, and simmer, about 5 minutes, folding until all the florets and chicken pieces are coated with the orange glaze sauce. occasionally.
Serve on a bed of fluffy jasmine rice or, my favorite, Calrose rice.
Although this describes a general recipe, I made a lot of changes by eye. If you are comfortable cooking, you may see areas you'd like to change to your taste or preference, like I did. You can also cut out the frying and flour by just tossing your skinless chicken in canola oil until done, or even baking the chicken beforehand. This will give a considerably different texture to the dish, but I have done it before and it was delicious.
Nan Bread
Posted by Jennah:
Nan is expensive though.. cost a lot for just two nans.. it's like 4 dollars or something.. but they are much better then pita.. i know..
I didn't make the nan bread but here's a recipe for it.. :happysmile:
3 1/2 cups flour (Maida)
1/2 cup yogurt
1 egg
1/4 cup butter
2 tsp. salt
3 tsp. sugar
3/4 cup water
1 2/3 Tbls. yeast (dried)
1. In a dish, take 5 Tbls. of water, add the yeast and a teaspoon of sugar and stir well. Keep aside for 10-12 minutes. (You will see bubbles on the surface of the mixture which suggests that the yeast is all right). Now, add in the remaining water, sugar, yogurt, egg, butter, and salt. Stir well.
2. Add the flour to this liquid and make into a smooth, soft, and elastic dough. (It will take about 10-15 minutes). Take a warm bowl, butter all the sides and the bottom of the bowl then place the dough in the bowl, cover with a cloth and keep in a warm place until the dough doubles in height (about 40 minutes). Push a finger into the dough. If the impression remains, then it is ready to be baked. Make the dough into 8 equal balls, flatten them into circles with your fingers such that the edges are thicker than the center. Pull one end of the circle so that the dough circle now looks like a tear drop or a balloon in two dimensions. The length is about a handspan and width about a palm.
3. Heat oven to 450F, and on a non-greased baking tray, place the dough. Bake for 10 minutes or until golden brown.
Nan is expensive though.. cost a lot for just two nans.. it's like 4 dollars or something.. but they are much better then pita.. i know..
I didn't make the nan bread but here's a recipe for it.. :happysmile:
3 1/2 cups flour (Maida)
1/2 cup yogurt
1 egg
1/4 cup butter
2 tsp. salt
3 tsp. sugar
3/4 cup water
1 2/3 Tbls. yeast (dried)
1. In a dish, take 5 Tbls. of water, add the yeast and a teaspoon of sugar and stir well. Keep aside for 10-12 minutes. (You will see bubbles on the surface of the mixture which suggests that the yeast is all right). Now, add in the remaining water, sugar, yogurt, egg, butter, and salt. Stir well.
2. Add the flour to this liquid and make into a smooth, soft, and elastic dough. (It will take about 10-15 minutes). Take a warm bowl, butter all the sides and the bottom of the bowl then place the dough in the bowl, cover with a cloth and keep in a warm place until the dough doubles in height (about 40 minutes). Push a finger into the dough. If the impression remains, then it is ready to be baked. Make the dough into 8 equal balls, flatten them into circles with your fingers such that the edges are thicker than the center. Pull one end of the circle so that the dough circle now looks like a tear drop or a balloon in two dimensions. The length is about a handspan and width about a palm.
3. Heat oven to 450F, and on a non-greased baking tray, place the dough. Bake for 10 minutes or until golden brown.
Tuna Noodle Casserole
Posted by Smiley1:
Yesterday evening I made a lovely tuna and noodle casserole:
1/2 bag wide egg noodles, cooked
1 can condensed cream of mushroom soup
all the shredded "mexican style" cheese that was left - about 1/4 cup
2 slices american cheese, torn to pieces
1 can tuna drained
2 tbs ranch dressing
2 tbs ketchup
Yesterday evening I made a lovely tuna and noodle casserole:
1/2 bag wide egg noodles, cooked
1 can condensed cream of mushroom soup
all the shredded "mexican style" cheese that was left - about 1/4 cup
2 slices american cheese, torn to pieces
1 can tuna drained
2 tbs ranch dressing
2 tbs ketchup
Seekh Kabab Ka Saaln
Posted by Shshah:
SEEKH KABAB KA SAALN (kabab curry)
for kababs:-
onions (chopped) 3
minced meat 500gm
garlic (chop) 2tsp
ginger(chopped) 1 tsp
chili powder 1 tsp or to taste
salt to taste
turmeric pdr 1/2 tsp
coriander pdr 1/2 tsp
white bread 2 slice
coconut pdr 3-4 tbs
besan(gramflour) 2 tbs
milk 50ml
soak bread in milk and leave for 10 min
add onions ,minced meat and the rest of the ingredients in a bowl now add the soaked bread and mix well with your hands ,and roll little long rolls like kababs
fry them in hot oil and put aside
FOR CURRY
onions (chopped) 2
garlic 1 tsp
ginger 1 tsp
tomatoes 2-3
chilli pdr 1tsp or according to taste
tumericpdr 1/2tsp
salt to taste
corriander pdr 1 tsp
fresh corriander to garnish
garammasla 1tsp
oil 3-4 tbs
heat oil in a pan add onions when golden brown add garlic ginger and stir add chilli ,turmeric ,coriander powder ,salt and stir for 1 min than add tomatoes chopped or 1 tbs of tinned tomato puree and stir for 2-3 min add the kababs and a glass of water ,cover and cook on low heat for 10 min or till oil separates (you can also keep a little more sauce by cooking for less time ) add garam masala and garnish with fresh coriander leaves
serve it with rice or chappati
SEEKH KABAB KA SAALN (kabab curry)
for kababs:-
onions (chopped) 3
minced meat 500gm
garlic (chop) 2tsp
ginger(chopped) 1 tsp
chili powder 1 tsp or to taste
salt to taste
turmeric pdr 1/2 tsp
coriander pdr 1/2 tsp
white bread 2 slice
coconut pdr 3-4 tbs
besan(gramflour) 2 tbs
milk 50ml
soak bread in milk and leave for 10 min
add onions ,minced meat and the rest of the ingredients in a bowl now add the soaked bread and mix well with your hands ,and roll little long rolls like kababs
fry them in hot oil and put aside
FOR CURRY
onions (chopped) 2
garlic 1 tsp
ginger 1 tsp
tomatoes 2-3
chilli pdr 1tsp or according to taste
tumericpdr 1/2tsp
salt to taste
corriander pdr 1 tsp
fresh corriander to garnish
garammasla 1tsp
oil 3-4 tbs
heat oil in a pan add onions when golden brown add garlic ginger and stir add chilli ,turmeric ,coriander powder ,salt and stir for 1 min than add tomatoes chopped or 1 tbs of tinned tomato puree and stir for 2-3 min add the kababs and a glass of water ,cover and cook on low heat for 10 min or till oil separates (you can also keep a little more sauce by cooking for less time ) add garam masala and garnish with fresh coriander leaves
serve it with rice or chappati
Rice with Lamb Casserole
Posted by Aminah:
Rice with Lamb Casserole...a favor of mine..and it taste real nice... :thumbup:
1-1/2 lbs. lean lamb, diced
2 medium onions, quartered
1/2 cup butter or olive oil
1 tsp. cinnamon
4 Tbs. pine nuts or chopped almonds
2 Tbs. tomato purée
Salt and black pepper
2 cups long-grain rice, washed and drained
2-1/2 cups boiling water
Preheat the oven to 350° F. Sauté the lamb and onions in the butter or oil in a heavy frying pan over low heat until the meat is almost tender.
Stir in the cinnamon and nuts and sauté until the nuts are lightly browned. Stir in the tomato purée, season to taste with salt and pepper, and transfer the mixture to the bottom of a heavy casserole.
Distribute it evenly and spread the rice over the top. Pour in the boiling water. Cover and transfer to the preheated oven. Bake for 1 hour or until the rice is tender.
Place a large serving dish over the top of the casserole and invert the contents of the dish. Serves 6.
Variation: Add 1 Tbs. fresh chopped mint or 1 tsp. dried mint to the pan with the tomato purée.
Fifteen minutes before the end of the baking period sprinkle grated cheese over the contents of the casserole and continue baking.
And with that a nice salad and some bread...a shubbi shubbi meal 'evil_laff'
Rice with Lamb Casserole...a favor of mine..and it taste real nice... :thumbup:
1-1/2 lbs. lean lamb, diced
2 medium onions, quartered
1/2 cup butter or olive oil
1 tsp. cinnamon
4 Tbs. pine nuts or chopped almonds
2 Tbs. tomato purée
Salt and black pepper
2 cups long-grain rice, washed and drained
2-1/2 cups boiling water
Preheat the oven to 350° F. Sauté the lamb and onions in the butter or oil in a heavy frying pan over low heat until the meat is almost tender.
Stir in the cinnamon and nuts and sauté until the nuts are lightly browned. Stir in the tomato purée, season to taste with salt and pepper, and transfer the mixture to the bottom of a heavy casserole.
Distribute it evenly and spread the rice over the top. Pour in the boiling water. Cover and transfer to the preheated oven. Bake for 1 hour or until the rice is tender.
Place a large serving dish over the top of the casserole and invert the contents of the dish. Serves 6.
Variation: Add 1 Tbs. fresh chopped mint or 1 tsp. dried mint to the pan with the tomato purée.
Fifteen minutes before the end of the baking period sprinkle grated cheese over the contents of the casserole and continue baking.
And with that a nice salad and some bread...a shubbi shubbi meal 'evil_laff'
Spinach Phyllo
Posted by Jennah: Spinach Phyllo
Ingredients:
· 1 cup butter
· 1 package phyllo pastry
· 2 eggs -- beaten
· 1 onion -- finely chopped
· 8 ounces cream cheese -- cut in bits
· 1/4 teaspoon pepper
· 1/2 pound feta cheese
· 20 ounces frozen chopped spinach
Directions:
Cook spinach according to directions and drain well. Mix all ingredients except butter and pastry. Refrigerate mixture at least 1 hour. Open package of dough and cut a strip 2" wide, cutting through all layers. Cover remaining dough with a damp cloth to keep from cracking. Separate dough into 2 sheets for each triangle. Brush the dough with melted butter and put 1 rounded teaspoon spinach mixture at the top of the strip. Fold pastry over diagonally. Place on well-buttered baking sheet and brush top with butter. Bake at 375F degrees for 20 min. Serve warm.
This recipe for Spinach Phyllo Triangles serves/makes 50.
Ingredients:
· 1 cup butter
· 1 package phyllo pastry
· 2 eggs -- beaten
· 1 onion -- finely chopped
· 8 ounces cream cheese -- cut in bits
· 1/4 teaspoon pepper
· 1/2 pound feta cheese
· 20 ounces frozen chopped spinach
Directions:
Cook spinach according to directions and drain well. Mix all ingredients except butter and pastry. Refrigerate mixture at least 1 hour. Open package of dough and cut a strip 2" wide, cutting through all layers. Cover remaining dough with a damp cloth to keep from cracking. Separate dough into 2 sheets for each triangle. Brush the dough with melted butter and put 1 rounded teaspoon spinach mixture at the top of the strip. Fold pastry over diagonally. Place on well-buttered baking sheet and brush top with butter. Bake at 375F degrees for 20 min. Serve warm.
This recipe for Spinach Phyllo Triangles serves/makes 50.
Boiled Rice
Posted by shshah: BOILED RICE
basmati rice 2 cups
oil 1 tsp
whole garam masala 1tsp
salt to taste
water 4-5 cups
wash and soak rice for 30 min
boil water in a pan and add garam masala and salt than add rice and let it boil till rice is almost done drain water and add oil and stir, cover and leave on low heat for 2-3 min .
basmati rice 2 cups
oil 1 tsp
whole garam masala 1tsp
salt to taste
water 4-5 cups
wash and soak rice for 30 min
boil water in a pan and add garam masala and salt than add rice and let it boil till rice is almost done drain water and add oil and stir, cover and leave on low heat for 2-3 min .
Fish korma (curry)
Posted by shshah: fish korma(curry)
any fish cut in small pieces (i use sea bass) 1kg
ginger (ground) 1/2 inch piece
coriander powder 1/2 tsp
chili powder 1 tsp
curry leaves 3-4 cloves
turmeric powder 1/2 tsp
garam masala powder 1/4 tsp
cumin black pepper seed 5-6
cardamom (small) 5-6
garlic 1 tsp
kewra water few drops
onion(fried) 2
salt to taste
coriander leaves to garnish
yogurt 50ml
coriander seeds 1/2tsp
oil 3-4 tsp
add lemon juice to fish pieces and leave for 5 min. then wash in this way the smell of fish is less. add ginger salt and yogurt to fish to marinate. add oil to pan ,put coriander seeds and curry leaves when seed splutter add garlic and all the spices . add fish including yogurt turn couple times and add water 2 glass . let it cook ,when there is sauce left according to your taste, add garam masala powder,crush fryed onion with kewra water and add ,chop coriander leaves and sprinkle .this is a lovely korma served with hot boiled rice.
any fish cut in small pieces (i use sea bass) 1kg
ginger (ground) 1/2 inch piece
coriander powder 1/2 tsp
chili powder 1 tsp
curry leaves 3-4 cloves
turmeric powder 1/2 tsp
garam masala powder 1/4 tsp
cumin black pepper seed 5-6
cardamom (small) 5-6
garlic 1 tsp
kewra water few drops
onion(fried) 2
salt to taste
coriander leaves to garnish
yogurt 50ml
coriander seeds 1/2tsp
oil 3-4 tsp
add lemon juice to fish pieces and leave for 5 min. then wash in this way the smell of fish is less. add ginger salt and yogurt to fish to marinate. add oil to pan ,put coriander seeds and curry leaves when seed splutter add garlic and all the spices . add fish including yogurt turn couple times and add water 2 glass . let it cook ,when there is sauce left according to your taste, add garam masala powder,crush fryed onion with kewra water and add ,chop coriander leaves and sprinkle .this is a lovely korma served with hot boiled rice.
Palak Gosht
Posted by shshah PALAK GOSHT (meat and spinach)
meat (in small pieces ) 1 kg
spinach puree (fresh or tinned ) 250 gm
onion (chopped) 3
garlic -ginger (chopped) 1 tsp each
chili powder 1 tsp (less for mild))
turmeric powder 1/2 tsp
coriander powder 1/2 tsp
salt to taste
tomatoes (chopped) 3
green chilies 4-5
coriander (chopped ) to garnish
oil 3 -4 tsp
garam masala (to garnish) 1 tsp
add oil to a pan when its hot add onions when onions turn light brown add garlic and ginger stir and add chilli ,corriander ,salt,tumeric powder and stir for half a min ,than add tomatoes and saute for 2-3 min add meat and stir for 3-4 min when the meat leaves oil or you think its half cooked add spinach puree and whole green chillies , stir for few min than add 1 glass of water, cover and cook on low heat for 8-10 min when cooked garnish with garam masala and chopped corriander leaves .
meat (in small pieces ) 1 kg
spinach puree (fresh or tinned ) 250 gm
onion (chopped) 3
garlic -ginger (chopped) 1 tsp each
chili powder 1 tsp (less for mild))
turmeric powder 1/2 tsp
coriander powder 1/2 tsp
salt to taste
tomatoes (chopped) 3
green chilies 4-5
coriander (chopped ) to garnish
oil 3 -4 tsp
garam masala (to garnish) 1 tsp
add oil to a pan when its hot add onions when onions turn light brown add garlic and ginger stir and add chilli ,corriander ,salt,tumeric powder and stir for half a min ,than add tomatoes and saute for 2-3 min add meat and stir for 3-4 min when the meat leaves oil or you think its half cooked add spinach puree and whole green chillies , stir for few min than add 1 glass of water, cover and cook on low heat for 8-10 min when cooked garnish with garam masala and chopped corriander leaves .
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