posted by Dr_Asad_77
1) 21/4 lbs. of Chicken Legs (skinned)
2) 1 tbsp. of Lemon Juice
3) 1 tsp. of Yellow Food Coloring
4) 1/2 tsp. of Red Food Coloring
5) 11/2 tbsp. of Corriander (grounded) (Pisa Dhania)
6) 1 tbsp. of Paprika
7) 1 tbsp. of Cumin (grounded) (Pisa Zeera)
8) 1 tsp. of Salt
9) 1 1/4 cup of Plain Yogurt
10) 1 tbsp. of Fresh Ginger (grated)
11) 1 tsp. of Garlic Paste (Pisa Lasan)
12) 1/4 cup of low fat Vegetable Oil
Procedure:
1) Remove and discard skin from chicken legs, lengthwise. Mix lemon juice, yellow and red food coloring in a cup. Brush chicken with this mixture to coat.
2) Mix Corriander, Paprika, Cumin, and salt in a cup. And sprinkle this mixture over the chicken legs in a shallow glass bowl, turning chicken and spreading spices to evenly coat.
3) Mix yogurt, ginger, and garlic in a small bowl. Pour yogurt mixture over the chicken legs, turning pieces to coat. Marinate, covered, in a refrigerator, turning pieces occasionaly, for 4 to 6 hours. And let chicken legs stand in marinade, covered, at room temprature for 1 more hour before cooking.
4) Preheat oven to 500F. Remove chicken from bowl, shaking off as much as marinade as possible. Place chicken in single layer in a greased shallow baking pan; Brush chicken with 2 tablespoons of oil. Bake chicken for 12 minutes. Turn pieces over; brush with the remaining 2 tablespoons oil. Continue baking until chicken is cooked well and tender, (approximately) about another 15 minutes longer or until done.
5) Enjoy...........smile.gif
Thursday, December 20, 2007
SHEER KHURMA (VERMICELLI COOKED IN MILK)
posted by shshah:
milk 1 liter
vermicelli-80gm(crushed with hand to small pieces )
almonds and pistachio,s (blanched skin removed and cut in thin strips )few each
raisins -few
green cardamom pdr-pinch
kewra water -3-4 drops
sugar to taste
boil milk in a heavy pan add half of almonds and pistachio,s cardamom pdr and raisins when milk starts boiling add vermicelli ,s stir and add sugar let it boil for 30 sec and take it off stove now add kewra water and before serving garnish with rest of almonds and pistachio,s
traditionally dried dates cut in strips are also added but i personally don,t like them in my vermicelli,s so i don,t add them
milk 1 liter
vermicelli-80gm(crushed with hand to small pieces )
almonds and pistachio,s (blanched skin removed and cut in thin strips )few each
raisins -few
green cardamom pdr-pinch
kewra water -3-4 drops
sugar to taste
boil milk in a heavy pan add half of almonds and pistachio,s cardamom pdr and raisins when milk starts boiling add vermicelli ,s stir and add sugar let it boil for 30 sec and take it off stove now add kewra water and before serving garnish with rest of almonds and pistachio,s
traditionally dried dates cut in strips are also added but i personally don,t like them in my vermicelli,s so i don,t add them
Monday, December 10, 2007
yogurt curry and dumplings
posted by Shshah:
KADI PAKORA(YOGHURT CURRY WITH
GRAMFLOUR DUMPLINGS)
Onion -2(chopped
Potatoe-1 small (juillened)
Garlic-2-3 tsp
ginger-1 tps
Gram flour(besan)-11/2 cups
Yoghurt(thick sour )or curd-250 ml
Turmeric-1tsp
Coriander pdr-1tsp
Green chilli’s-4-5
Garammasala-1 tsp
Soda bi carbonate-pinch
Coriander seeds-2 tsp
Chilli pdr to taste
Salt ‘’ ‘’
Red dried chilli,s 4-5
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Fenugreek Seeds-1 tsp
Green coriander chopped
take 3 tbsp of gramflour and mix it with half a glass of water and keep aside
now in the rest of gram flour(for dumplings) add one onion,salt,red chilli pdr ,coriander seeds,potatoes,and soda bi carbonate mix with little water to make a medium batter
heat 2-3 cups of oil in a wok
in another pan heat 3 tbs of oil add chopped onion and golden brown,than add ginger garlic,redchilli pdr,salt turmeric and coriander pdr stir for 30 sec and add yoghurt and a jug of water when this starts boiling add the batter(3 tbs of gram flour mixed in water)slowly and continuously keep stirring (don,t let it turn to lumps)till it boils for 2-3 min
now let this cookon low for 30 min so that the taste of raw gram flour can not be tasted any longer
in the hot wok pour one tsp of dampling batter to see if oil is hot than add 7-8 spoons,when they are crispy and brown take them out and put them in yoghurt curry and make more dumplings when all dumplings has been added add the green chilli chopped and green coriander
in a frying pan add 2 tsp of oil add Fenugreek Seeds,mustard seeds,cuminseeds,dried chilis when they start popping add them to the curry and cover at once and leave for 2 min finely add garammasala
KADI PAKORA(YOGHURT CURRY WITH
GRAMFLOUR DUMPLINGS)
Onion -2(chopped
Potatoe-1 small (juillened)
Garlic-2-3 tsp
ginger-1 tps
Gram flour(besan)-11/2 cups
Yoghurt(thick sour )or curd-250 ml
Turmeric-1tsp
Coriander pdr-1tsp
Green chilli’s-4-5
Garammasala-1 tsp
Soda bi carbonate-pinch
Coriander seeds-2 tsp
Chilli pdr to taste
Salt ‘’ ‘’
Red dried chilli,s 4-5
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Fenugreek Seeds-1 tsp
Green coriander chopped
take 3 tbsp of gramflour and mix it with half a glass of water and keep aside
now in the rest of gram flour(for dumplings) add one onion,salt,red chilli pdr ,coriander seeds,potatoes,and soda bi carbonate mix with little water to make a medium batter
heat 2-3 cups of oil in a wok
in another pan heat 3 tbs of oil add chopped onion and golden brown,than add ginger garlic,redchilli pdr,salt turmeric and coriander pdr stir for 30 sec and add yoghurt and a jug of water when this starts boiling add the batter(3 tbs of gram flour mixed in water)slowly and continuously keep stirring (don,t let it turn to lumps)till it boils for 2-3 min
now let this cookon low for 30 min so that the taste of raw gram flour can not be tasted any longer
in the hot wok pour one tsp of dampling batter to see if oil is hot than add 7-8 spoons,when they are crispy and brown take them out and put them in yoghurt curry and make more dumplings when all dumplings has been added add the green chilli chopped and green coriander
in a frying pan add 2 tsp of oil add Fenugreek Seeds,mustard seeds,cuminseeds,dried chilis when they start popping add them to the curry and cover at once and leave for 2 min finely add garammasala
Sunday, December 9, 2007
oatmeal lace cookies
Posted by Diaphoni:
EASY OATMEAL LACE COOKIES
1/2 lb. softened butter (two sticks)
3 c. oatmeal
1 c. sugar
1 tsp. vanilla
1/2 tsp. salt
Cream butter, sugar and vanilla until light and fluffy. Fold in oatmeal one cup at a time. Drop mixture by level teaspoonful onto ungreased cookie sheet (4 across and 5 down). Bake at 350 degrees for 8-10 minutes or until cookies are thin and golden brown.
Allow to cool slightly before carefully removing from sheet. Place cookie sheets side by side, do not stack in oven.
Makes about 100.
EASY OATMEAL LACE COOKIES
1/2 lb. softened butter (two sticks)
3 c. oatmeal
1 c. sugar
1 tsp. vanilla
1/2 tsp. salt
Cream butter, sugar and vanilla until light and fluffy. Fold in oatmeal one cup at a time. Drop mixture by level teaspoonful onto ungreased cookie sheet (4 across and 5 down). Bake at 350 degrees for 8-10 minutes or until cookies are thin and golden brown.
Allow to cool slightly before carefully removing from sheet. Place cookie sheets side by side, do not stack in oven.
Makes about 100.
Saturday, December 8, 2007
Smoked Shami Kabab
Posted by Dr_Asad_77:
This is what I made this morning for next week.....
1) Ground Beef = 2 lb
2) Chana Dal = gram dal = ~ 2/3 lb (http://www.foodsubs.com/Lentils.html)
3) Cumin Seeds = 1/2 tea spoon
4) Red Chili Pods = 12 (or as per taste)
5) Black Cardamoms = 4
6) Black Peppercorns = 14
7) Cloves of Garlic = 12
8) Cinnamon = 1 stick (~1 inch)
9) Ginger = 1 peace (~ 2 inch)
10) Coriander Seeds = 1/2 tea spoon
11) Plain Yogurt = 1 table spoon
12) Egg = 1 (beaten)
13) Salt = (as per taste)
14) Low Fat Cooking Oil = ~ 1 cup (for frying, can be adjusted)
15) Fresh Coriander Leaves = 1 bunch (finely chopped)
16) Fresh Mint = 1 bunch (finely chopped)
17) Large Onion = 1 (finely chopped)
Coal = 1 peace (for smoke!)
Procedure:
1) Pour ~1 liter of water in a pot, add beef (1), washed gram lentils (2), all of the spices (3-10), plain yogurt (11). Boil mixture on medium heat until the meat becomes tender (about an hr). Remove from heat and let it cool.
2) Mix chopped onion, coriander leaves, and mint leaves together.
3) Grind the beef mixture (1) and chopped stuff (2) in a food processor. Pour in the beaten egg and knead very well.
4) Make some space in middle of the grind beef mixture (3, in a metallic pot) and put the burning coal at the top of a peace of bread. Pour few drops of oil on it. Cover the pot and let it smoke for about 5 min.
5) Rove coal (be careful), through the peace of bread and make small patties of the smoked beef mixture (4) and fry it on both sides until brown and crispy.
6) Enjoy it with ketchup, make sandwich with bread or with rice!
This is what I made this morning for next week.....
1) Ground Beef = 2 lb
2) Chana Dal = gram dal = ~ 2/3 lb (http://www.foodsubs.com/Lentils.html)
3) Cumin Seeds = 1/2 tea spoon
4) Red Chili Pods = 12 (or as per taste)
5) Black Cardamoms = 4
6) Black Peppercorns = 14
7) Cloves of Garlic = 12
8) Cinnamon = 1 stick (~1 inch)
9) Ginger = 1 peace (~ 2 inch)
10) Coriander Seeds = 1/2 tea spoon
11) Plain Yogurt = 1 table spoon
12) Egg = 1 (beaten)
13) Salt = (as per taste)
14) Low Fat Cooking Oil = ~ 1 cup (for frying, can be adjusted)
15) Fresh Coriander Leaves = 1 bunch (finely chopped)
16) Fresh Mint = 1 bunch (finely chopped)
17) Large Onion = 1 (finely chopped)
Coal = 1 peace (for smoke!)
Procedure:
1) Pour ~1 liter of water in a pot, add beef (1), washed gram lentils (2), all of the spices (3-10), plain yogurt (11). Boil mixture on medium heat until the meat becomes tender (about an hr). Remove from heat and let it cool.
2) Mix chopped onion, coriander leaves, and mint leaves together.
3) Grind the beef mixture (1) and chopped stuff (2) in a food processor. Pour in the beaten egg and knead very well.
4) Make some space in middle of the grind beef mixture (3, in a metallic pot) and put the burning coal at the top of a peace of bread. Pour few drops of oil on it. Cover the pot and let it smoke for about 5 min.
5) Rove coal (be careful), through the peace of bread and make small patties of the smoked beef mixture (4) and fry it on both sides until brown and crispy.
6) Enjoy it with ketchup, make sandwich with bread or with rice!
Friday, December 7, 2007
Candied Orange Peel and Chocolate Orange Marmalade
Posted by Diaphoni:
Candied Orange (Citrus) Peel
4 oranges, peel of (or any thick skinned orange)
3 cups sugar
1 cup water
1 cup sugar for rolling
or
8 oz chocolate for dipping
You can harvest the peel in many ways. Here are two I recommend: 1) Cut the oranges in half and juice them. Cut each half in half again and take a spoon to scrape the pulp out, leaving a clean pith. 2) Lop off the top and bottom of each orange (think of removing the polar caps where the stem and opposite end are) just to the fruit. Score the orange peel like lines of longitude every 60 degrees. Peel the orange and clean the inside of the peel with a spoon. (I generally don’t like to remove too much pith.)
Cut peel into 1/4 inch strips. Place peels in a large saucepan and cover with cold water. Heat on high until water comes to a boil. Pour off the water. Repeat twice more. Combine sugar and water in the saucepan and bring to boil over high heat until temperature reaches 230F. Add peel and reduce heat to simmer. Simmer until peels are translucent (30 minutes or longer). Remove peels from syrup and roll in sugar if desired, and set on rack to dry for several hours. Once the peel is dry, you can dip in tempered dark chocolate - shake off excess, and place on foil, wax paper, or baking sheet to dry. Store in a tupperware, or if not chocolate dipped, store in sugar.
Here's a recipe for
Chocolate-Orange Marmalade (which is something to do with the very orange scented and flavored sugary syrup that's left over when you done making the recipe above)
makes about 4 cups
prep: 10 mins
leftover orange syrup from candied orange peel strips, ca. 600 ml
chocolate, 80% or more cacao, 250g
While the orange syrup is still warm, add the chocolate, broken into small pieces. Stir thoroughly, until the chocolate is completely melted and incorporated with the syrup. Fill into little jars and keep in the refrigerator. Use as a bread spread or filling for tartlets, crepes, etc.
Note: Use very high percent bitter chocolate even though you may not like it on its own. Since the syrup is very sugary, the bitterness from the chocolate/cacao is most welcome in this combination.
Candied Orange (Citrus) Peel
4 oranges, peel of (or any thick skinned orange)
3 cups sugar
1 cup water
1 cup sugar for rolling
or
8 oz chocolate for dipping
You can harvest the peel in many ways. Here are two I recommend: 1) Cut the oranges in half and juice them. Cut each half in half again and take a spoon to scrape the pulp out, leaving a clean pith. 2) Lop off the top and bottom of each orange (think of removing the polar caps where the stem and opposite end are) just to the fruit. Score the orange peel like lines of longitude every 60 degrees. Peel the orange and clean the inside of the peel with a spoon. (I generally don’t like to remove too much pith.)
Cut peel into 1/4 inch strips. Place peels in a large saucepan and cover with cold water. Heat on high until water comes to a boil. Pour off the water. Repeat twice more. Combine sugar and water in the saucepan and bring to boil over high heat until temperature reaches 230F. Add peel and reduce heat to simmer. Simmer until peels are translucent (30 minutes or longer). Remove peels from syrup and roll in sugar if desired, and set on rack to dry for several hours. Once the peel is dry, you can dip in tempered dark chocolate - shake off excess, and place on foil, wax paper, or baking sheet to dry. Store in a tupperware, or if not chocolate dipped, store in sugar.
Here's a recipe for
Chocolate-Orange Marmalade (which is something to do with the very orange scented and flavored sugary syrup that's left over when you done making the recipe above)
makes about 4 cups
prep: 10 mins
leftover orange syrup from candied orange peel strips, ca. 600 ml
chocolate, 80% or more cacao, 250g
While the orange syrup is still warm, add the chocolate, broken into small pieces. Stir thoroughly, until the chocolate is completely melted and incorporated with the syrup. Fill into little jars and keep in the refrigerator. Use as a bread spread or filling for tartlets, crepes, etc.
Note: Use very high percent bitter chocolate even though you may not like it on its own. Since the syrup is very sugary, the bitterness from the chocolate/cacao is most welcome in this combination.
Egga-Pizza
Posted by smiley1:
Yesterday while I was at work, I smelled my boss's quiche and was reminded of a dish I used to make when I had a child care business. The kids called it "Egga-Pizza" and they requested it at least once a week. 
Serves 5 little boys and one adult.
Beat a dozen eggs.
Chop leftover mixed vegetables. (You can use any vegetables. I recommend broccoli, zucchini, onion, garlic, spinach, and/or tomato, but my kids liked corn, peas, lima beans, and diced carrots.)
You will also need a half pound of shredded cheese, any type you like. I like feta, mozzarella, and provolone, but my kids liked mozzarella and mild cheddar.
Melt butter into a wide, non-stick pie tin. Pour eggs into hot melted butter. Top with vegetables. It will sink into the eggs somewhat, but mostly stay near the top. Pour leftover or canned spaghetti or pizza sauce over the vegetables. Top with cheese and bake until eggs are firm. Let cool slightly, then slice into wedges and serve with fried potatoes and sliced fruit. Some kids like ketchup or ranch dressing on it.
I haven't cooked this in four years, so I hope I'm remembering it correctly.
Yesterday while I was at work, I smelled my boss's quiche and was reminded of a dish I used to make when I had a child care business. The kids called it "Egga-Pizza" and they requested it at least once a week. 
Serves 5 little boys and one adult.
Beat a dozen eggs.
Chop leftover mixed vegetables. (You can use any vegetables. I recommend broccoli, zucchini, onion, garlic, spinach, and/or tomato, but my kids liked corn, peas, lima beans, and diced carrots.)
You will also need a half pound of shredded cheese, any type you like. I like feta, mozzarella, and provolone, but my kids liked mozzarella and mild cheddar.
Melt butter into a wide, non-stick pie tin. Pour eggs into hot melted butter. Top with vegetables. It will sink into the eggs somewhat, but mostly stay near the top. Pour leftover or canned spaghetti or pizza sauce over the vegetables. Top with cheese and bake until eggs are firm. Let cool slightly, then slice into wedges and serve with fried potatoes and sliced fruit. Some kids like ketchup or ranch dressing on it.
I haven't cooked this in four years, so I hope I'm remembering it correctly.
Thursday, December 6, 2007
Apple & Carrot Casserole
posted by masooma
Okay, I keep changing my mind about what I want to make for the potluck at work.
Now I think I want to try this:
Apple & Carrot Casserole
by the Editors of Easy Home Cooking Magazine
Apple & Carrot Casserole
Yield: Makes 6 servings
Carrots are high in sugar, which is why they blend easily into sweet dishes. But don't be fooled–-they're just as nutritious as ever.
Ingredients:
6
large carrots, sliced
4
large apples, peeled, quartered, cored and sliced
1/4
cup plus 1 tablespoon all-purpose flour
1
tablespoon packed brown sugar
1/2
teaspoon ground nutmeg
1
tablespoon butter
1/2
cup orange juice
1/2
teaspoon salt (optional)
Preparation:
1.
Preheat oven to 350°F. Cook carrots in boiling water in large saucepan 5 minutes; drain. Layer carrots and apples in large casserole.
2.
Combine flour, brown sugar and nutmeg in small bowl; sprinkle over top. Dot with butter; pour orange juice over flour mixture. Sprinkle with salt, if desired. Bake 30 minutes or until carrots are tender.
Nutritional Information:
Serving Size:
Sodium 49 mg
Protein 2 g
Fiber 5 g
Carbohydrate 31 g
Saturated Fat 1 g
Total Fat 3 g
Calories from Fat 15 %
Calories 144
Dietary Exchange:
Vegetable 1
Fruit 1-1/2
Fat 1/2
Okay, I keep changing my mind about what I want to make for the potluck at work.
Now I think I want to try this:
Apple & Carrot Casserole
by the Editors of Easy Home Cooking Magazine
Apple & Carrot Casserole
Yield: Makes 6 servings
Carrots are high in sugar, which is why they blend easily into sweet dishes. But don't be fooled–-they're just as nutritious as ever.
Ingredients:
6
large carrots, sliced
4
large apples, peeled, quartered, cored and sliced
1/4
cup plus 1 tablespoon all-purpose flour
1
tablespoon packed brown sugar
1/2
teaspoon ground nutmeg
1
tablespoon butter
1/2
cup orange juice
1/2
teaspoon salt (optional)
Preparation:
1.
Preheat oven to 350°F. Cook carrots in boiling water in large saucepan 5 minutes; drain. Layer carrots and apples in large casserole.
2.
Combine flour, brown sugar and nutmeg in small bowl; sprinkle over top. Dot with butter; pour orange juice over flour mixture. Sprinkle with salt, if desired. Bake 30 minutes or until carrots are tender.
Nutritional Information:
Serving Size:
Sodium 49 mg
Protein 2 g
Fiber 5 g
Carbohydrate 31 g
Saturated Fat 1 g
Total Fat 3 g
Calories from Fat 15 %
Calories 144
Dietary Exchange:
Vegetable 1
Fruit 1-1/2
Fat 1/2
Acorn Squash
Posted by Diaphoni:
and acorn squash yum!
this one is easy and tasty. ( lol now I want it)
* 1 Acorn Squash, halved
* 2 pats of butter
* 2 teaspoons of honey or maple syrup
* 2 tablespoons of brown sugar
* Salt & pepper
Pre heat oven to 375 - 400 degrees F.
Scoop the seeds out of each half with a spoon
Add 1 pat of butter, 1 teaspoon of honey or maple syrup, 1 tablespoon of brown sugar, salt and pepper to the hollow scoop of each half.
Place upright on a greased cookie sheet and roast for about 1 hour or until tender when flesh is poked with a fork.
and acorn squash yum!
this one is easy and tasty. ( lol now I want it)
* 1 Acorn Squash, halved
* 2 pats of butter
* 2 teaspoons of honey or maple syrup
* 2 tablespoons of brown sugar
* Salt & pepper
Pre heat oven to 375 - 400 degrees F.
Scoop the seeds out of each half with a spoon
Add 1 pat of butter, 1 teaspoon of honey or maple syrup, 1 tablespoon of brown sugar, salt and pepper to the hollow scoop of each half.
Place upright on a greased cookie sheet and roast for about 1 hour or until tender when flesh is poked with a fork.
Pumpkin Bisque soup
posted by masooma
Pumpkin (and Leek) Bisque Soup
I had this at Soup or Salad last weekend and it was soooo good! I'm not sure their recipe was just like this, but similar....
Ingredients
2 tablespoons unsalted butter
2 garlic cloves, chopped
2 leeks, including light green parts, sliced and thoroughly rinsed
1 celery stalk, diced
1 small onion, diced
3 ½ cups diced, peeled pumpkin
1 bay leaf
2 sprigs of fresh thyme
2 fresh sage leaves
2 quarts vegetable (or chicken) stock
1 tablespoon kosher salt
freshly ground black pepper, to taste
[
Preparation
In a medium soup pot, melt the butter over medium heat. Add the leeks, garlic, celery and onion. Cover and cook, stirring occasionally, until the onion is translucent, 7 to 10 minutes. Add the pumpkin, herbs and stock and bring to a boil. Season to taste with salt and freshly ground pepper. Reduce the heat to low, cover and cook for 20 minutes, or until the pumpkin is tender and cooked through.
Remove the bouquet garni. Purée the soup with a handheld immersion blender until no lumps remain. If necessary, pass the soup through a sieve. Return the soup to the pot and add any other ingredients you want to remain in chunks. Bring the soup back to a simmer. Taste and adjust the seasoning. Serve in warmed soup bowls with croutons or a swirl of cream.
Variations
Drizzle with a balsamic and maple reduction, a dollop of harvest spiced crème fraîche, or pepitas (mexican spiced pumpkin seeds). This recipe is good with potato in it, too - instead of or in addition to the leek.
Pumpkin (and Leek) Bisque Soup
I had this at Soup or Salad last weekend and it was soooo good! I'm not sure their recipe was just like this, but similar....
Ingredients
2 tablespoons unsalted butter
2 garlic cloves, chopped
2 leeks, including light green parts, sliced and thoroughly rinsed
1 celery stalk, diced
1 small onion, diced
3 ½ cups diced, peeled pumpkin
1 bay leaf
2 sprigs of fresh thyme
2 fresh sage leaves
2 quarts vegetable (or chicken) stock
1 tablespoon kosher salt
freshly ground black pepper, to taste
[
Preparation
In a medium soup pot, melt the butter over medium heat. Add the leeks, garlic, celery and onion. Cover and cook, stirring occasionally, until the onion is translucent, 7 to 10 minutes. Add the pumpkin, herbs and stock and bring to a boil. Season to taste with salt and freshly ground pepper. Reduce the heat to low, cover and cook for 20 minutes, or until the pumpkin is tender and cooked through.
Remove the bouquet garni. Purée the soup with a handheld immersion blender until no lumps remain. If necessary, pass the soup through a sieve. Return the soup to the pot and add any other ingredients you want to remain in chunks. Bring the soup back to a simmer. Taste and adjust the seasoning. Serve in warmed soup bowls with croutons or a swirl of cream.
Variations
Drizzle with a balsamic and maple reduction, a dollop of harvest spiced crème fraîche, or pepitas (mexican spiced pumpkin seeds). This recipe is good with potato in it, too - instead of or in addition to the leek.
Fried Chicken Wings
posted by shshah:
CHICKEN FRY
chicken -1
salt -1 tsp
white pepper 1 tsp
ajino moto- 1 tsp
meat tenderizer- 1 tea spoon(u can also use papaya crushed)
Paste ,
plain flour- 10 tbs
salt - 1 tsp
white pepper -1 tsp
baking powder -1 tsp
Make a paste with cold water
________________________________________
Preparation:
marinate chicken for an hour in the spices
put the chicken in a pan with lid on on low heat (no water added
when it,s cooked let it cool
dip chicken in paste and deep fry
u can make chicken wing,s in same style
when using wings skip meat tenderizer
CHICKEN FRY
chicken -1
salt -1 tsp
white pepper 1 tsp
ajino moto- 1 tsp
meat tenderizer- 1 tea spoon(u can also use papaya crushed)
Paste ,
plain flour- 10 tbs
salt - 1 tsp
white pepper -1 tsp
baking powder -1 tsp
Make a paste with cold water
________________________________________
Preparation:
marinate chicken for an hour in the spices
put the chicken in a pan with lid on on low heat (no water added
when it,s cooked let it cool
dip chicken in paste and deep fry
u can make chicken wing,s in same style
when using wings skip meat tenderizer
Wednesday, December 5, 2007
Baked Apples
posted by masooma
CHRISTMAS BAKED APPLES
6 lg. baking apples, peeled and cored
6 tbsp. sugar
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground nutmeg
2 tbsp. butter
1/2 - 3/4 c. apple juice
Red food coloring
Place apples in shallow 2 quart casserole. Pour 1 tbsp. sugar into cavity of each apple. Sprinkle each with 1/4 tsp. cinnamon and 1/4 tsp. nutmeg. Top each with 1 tsp. butter.
Heat apple juice to boiling. Add red food coloring. Pour juice into casserole. Bake uncovered at 400 degrees for 50-60 minutes or until tender, basting occasionally with juice.
CHRISTMAS BAKED APPLES
6 lg. baking apples, peeled and cored
6 tbsp. sugar
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground nutmeg
2 tbsp. butter
1/2 - 3/4 c. apple juice
Red food coloring
Place apples in shallow 2 quart casserole. Pour 1 tbsp. sugar into cavity of each apple. Sprinkle each with 1/4 tsp. cinnamon and 1/4 tsp. nutmeg. Top each with 1 tsp. butter.
Heat apple juice to boiling. Add red food coloring. Pour juice into casserole. Bake uncovered at 400 degrees for 50-60 minutes or until tender, basting occasionally with juice.
Beef Chili
Posted by Diaphoni
INGREDIENTS
* 2 tablespoons vegetable oil
* 2 onions, chopped
* 3 cloves garlic, minced
* 1 pound ground beef
* 3/4 pound beef sirloin, cubed
* 1 (14.5 ounce) can peeled and diced tomatoes with juice
* 1 cup strong brewed coffee
* 2 (6 ounce) cans tomato paste
* 1 (14 ounce) can beef broth
* 1/2 cup packed brown sugar
* 3 1/2 tablespoons chili powder
* 1 tablespoon cumin seeds
* 1 tablespoon unsweetened cocoa powder
* 1 teaspoon dried oregano
* 1 teaspoon ground cayenne pepper
* 1 teaspoon ground coriander
* 1 teaspoon salt
* 4 (15 ounce) cans kidney beans
* 4 fresh hot chile peppers, seeded and chopped
DIRECTIONS
1. Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
2. Mix in the diced tomatoes with juice, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
3. Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
INGREDIENTS
* 2 tablespoons vegetable oil
* 2 onions, chopped
* 3 cloves garlic, minced
* 1 pound ground beef
* 3/4 pound beef sirloin, cubed
* 1 (14.5 ounce) can peeled and diced tomatoes with juice
* 1 cup strong brewed coffee
* 2 (6 ounce) cans tomato paste
* 1 (14 ounce) can beef broth
* 1/2 cup packed brown sugar
* 3 1/2 tablespoons chili powder
* 1 tablespoon cumin seeds
* 1 tablespoon unsweetened cocoa powder
* 1 teaspoon dried oregano
* 1 teaspoon ground cayenne pepper
* 1 teaspoon ground coriander
* 1 teaspoon salt
* 4 (15 ounce) cans kidney beans
* 4 fresh hot chile peppers, seeded and chopped
DIRECTIONS
1. Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
2. Mix in the diced tomatoes with juice, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
3. Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
KARAHI GOSHT
Posted by Shshah:
lamb-1kg (cut in cubes
onion-1
garlic-2tsp
ginger -1tsp
tomatoes -2 (chopped
crushed chilli,s-1tsp
green chilli,s 2-3 ( chopped
turmeric-1/2 tsp
coriander pdr-1/2 tsp
bay leaf-2
ginger-2inch piece cut in long strips
garammasala-1tsp
green corriander(chopped
wash meat and put in a pan with ginger ,garlic and onions anda glass of water let it cook with lid on- on low heat keep checking now and than when the water dry,s check if meat is cooked if not add half a glass and cook until all water dry,s up
in a wok add oil and bayleaf, crushed chilli,s stir and add tomatoes stir and add rest of the spices and cooked meat now stir fry it for 4-5 min finely add chopped corriander ,sliced ginger and green chili,s with garammasala
lamb-1kg (cut in cubes
onion-1
garlic-2tsp
ginger -1tsp
tomatoes -2 (chopped
crushed chilli,s-1tsp
green chilli,s 2-3 ( chopped
turmeric-1/2 tsp
coriander pdr-1/2 tsp
bay leaf-2
ginger-2inch piece cut in long strips
garammasala-1tsp
green corriander(chopped
wash meat and put in a pan with ginger ,garlic and onions anda glass of water let it cook with lid on- on low heat keep checking now and than when the water dry,s check if meat is cooked if not add half a glass and cook until all water dry,s up
in a wok add oil and bayleaf, crushed chilli,s stir and add tomatoes stir and add rest of the spices and cooked meat now stir fry it for 4-5 min finely add chopped corriander ,sliced ginger and green chili,s with garammasala
STEAK BBQ
Posted by Shshah:
steaks-500g
ginger-5 inch piece
garlic -3tsp
chilipdr-1tsp or to tase
chili flakes-1/2 tsp
soya sauce -2 tsp
ajino moto-1tsp
salt to taste
lemonjuice-of 2
lemongrass pdr-1/2 tsp (it has a sore taste)
cumin pdr-1/2 tsp
coriander pdr-'' ''
garammasala-'' ''
mix all in a food processor and apply on meat leave for 3-4 hours and bbq them.
keep in mind soya and ajino both have salt so check while adding salt.
steaks-500g
ginger-5 inch piece
garlic -3tsp
chilipdr-1tsp or to tase
chili flakes-1/2 tsp
soya sauce -2 tsp
ajino moto-1tsp
salt to taste
lemonjuice-of 2
lemongrass pdr-1/2 tsp (it has a sore taste)
cumin pdr-1/2 tsp
coriander pdr-'' ''
garammasala-'' ''
mix all in a food processor and apply on meat leave for 3-4 hours and bbq them.
keep in mind soya and ajino both have salt so check while adding salt.
Tuesday, December 4, 2007
ALU AUR SHIMLA MIRCH (POTATOES AND CAPSICUM CURRY)
Posted by: shshah
potatoes -2(large or 3 small
capsicum-1
Turkish capsicum-3(or green chili,s )
tomatoes -2
ginger-4 inch piece (sliced in strips)
chili pdr-1tsp or A.T.T
cumin pdr-1/2 tsp
turmeric pdr-'' ''
coriander pdr -1/2 tsp
cumin seeds-1tsp
green coriander(chopped
salt to taste
onion-1
cut potatoes 1/2 inch by 2 inch and capsicum in squares .
heat oil in pan add chopped onion,s and cumin seeds when onion is light brown add all the spices stir and add tomatoes when tomatoes all melt down and pan leaves oil add potatoes and cook for5-6 min while stirring add half a glass of water cover and cook for 4 min on medium with cover on (or until potatoes almost done )add capsicum,s and cook on low for further 4-5 min add coriander chopped and serve
potatoes -2(large or 3 small
capsicum-1
Turkish capsicum-3(or green chili,s )
tomatoes -2
ginger-4 inch piece (sliced in strips)
chili pdr-1tsp or A.T.T
cumin pdr-1/2 tsp
turmeric pdr-'' ''
coriander pdr -1/2 tsp
cumin seeds-1tsp
green coriander(chopped
salt to taste
onion-1
cut potatoes 1/2 inch by 2 inch and capsicum in squares .
heat oil in pan add chopped onion,s and cumin seeds when onion is light brown add all the spices stir and add tomatoes when tomatoes all melt down and pan leaves oil add potatoes and cook for5-6 min while stirring add half a glass of water cover and cook for 4 min on medium with cover on (or until potatoes almost done )add capsicum,s and cook on low for further 4-5 min add coriander chopped and serve
Monday, December 3, 2007
MURGH PALLAO
Posted by shshah:
chicken -1kg
basmati rice-2 cups
onion-1
garlic/ginger-1 tsp each
tomatoes -2(finally chopped
green chili -2
black pepper corn-6-7
cumin seed-1/2 tsp
salt (a little more than u normally use
water 4 cups
wash and soak rice for 30 min.
in a pan add onion and let it turn golden brown add black pepper corn ,cumin,ginger and garlic stir and add tomatoes and green chili,s stir till tomatoes are soft and melting away add chicken and cook for 6-7 min keep stirring now add water and once the water start,s boiling(with bubbles) add ur rice when ur rice has little water left put aluminum foil on ur pan and than it,s cover to keep steam in now let it cook on ur lowest heat for 15-20 min ,for brother,s and sister,s who can easily get hold on whole garammasala instead of just adding cumin add 1 tbsp of garammasala(whole)
chicken -1kg
basmati rice-2 cups
onion-1
garlic/ginger-1 tsp each
tomatoes -2(finally chopped
green chili -2
black pepper corn-6-7
cumin seed-1/2 tsp
salt (a little more than u normally use
water 4 cups
wash and soak rice for 30 min.
in a pan add onion and let it turn golden brown add black pepper corn ,cumin,ginger and garlic stir and add tomatoes and green chili,s stir till tomatoes are soft and melting away add chicken and cook for 6-7 min keep stirring now add water and once the water start,s boiling(with bubbles) add ur rice when ur rice has little water left put aluminum foil on ur pan and than it,s cover to keep steam in now let it cook on ur lowest heat for 15-20 min ,for brother,s and sister,s who can easily get hold on whole garammasala instead of just adding cumin add 1 tbsp of garammasala(whole)
SALMON FISH COVERED WITH SPICES
Posted by shshah:
fish- 1kg
red chili pdr-1/2tsp
corriander seeds-2 tbsp
crushed chili-1/2tsp
salt to taste
ginger/garlic-1 tsp each
black cumin -1/2 tsp
cloves- 3-4
cinnamon -1/2 stick
black pepper corn-6-7
corn flour-1btsp
gram flour-3 tbsp
mangoes pdr-1/2 tsp
lemon-1
grind black cumin,cloves,cinnamon and black pepper together ,in a big bowl mix all the spices,andd flours together , take the juice out from lemon and add mix with ur hand if needed add little water to make thick batter now apply on fish and leave for 30-35 min finely deep fry
this recipe can be used as snack or starter
fish- 1kg
red chili pdr-1/2tsp
corriander seeds-2 tbsp
crushed chili-1/2tsp
salt to taste
ginger/garlic-1 tsp each
black cumin -1/2 tsp
cloves- 3-4
cinnamon -1/2 stick
black pepper corn-6-7
corn flour-1btsp
gram flour-3 tbsp
mangoes pdr-1/2 tsp
lemon-1
grind black cumin,cloves,cinnamon and black pepper together ,in a big bowl mix all the spices,andd flours together , take the juice out from lemon and add mix with ur hand if needed add little water to make thick batter now apply on fish and leave for 30-35 min finely deep fry
this recipe can be used as snack or starter
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