Ranginak - Colored Dates

Posted by : shiafatima

Ranginak ( The Coloured Dates)

Ingredients:

Dates: as many as they cover the small plate ( or as many as you want as your plate goes)

Flour: wheat flour or rice flour: we ourselves use wheat flour, 3 tablespoons

Oil: ( in this city we have special oil that enhance its taste) 1 tablespoon

Cinnamon: as enough as it cover its surface a bit!

Walnut: each date needs half of a walnut or so, to be included in

First prepare dates and set them in your plate in this way: take the nuclues ( stone..dont know what you call it) out of each date and full each with walnut; dont full them with wlnuts too much that the sides of dates cant come together again!
Now set them in your plate and put away it somehwre
Now its turn for preparing the fluer. Now suate 3 tablespoons with that 1 oil tablespoon in a frying pan as far as the colour of the fluer donesnt change so much; the uating should lasts only 1 min or so!
So now cover the palte of your dates with this half suated fluer! And then add cinnamon as you see in picture
Enjoy!...its taste is awfuly delicious lol

DingDong's Ice Cream Sundae

posted by DingDong: ok I am putting in my own recipe. errr its not much because I just made it up in my head right now.

DingDong's Ice Cream Sundae
1 scoop of chocolate ice cream
1 scoop of double chocolate ice cream
1 scoop of chocolate chip cookie ice cream
1 scoop of vanilla ice cream
lots of chocolate syrup
your choice of stuff to sprinkle on top
1 large bowl

so what you do is throw in all the ice cream scoops into the bowl. If you want you cna add in more scoops if you like. Then pour in a LOt of warm chocolate syrup over all the ice cream. And then you can sprinkle it all with stuff of your choice like chocolate chips, M&Ms etc etc. And then just eat it up.

This post has been edited by dingdong: Today, 03:30 AM

CHAPALI KABAB

another eid recipe kabab from north of pakistan if name translated in english means slipper kabab laugh.gif

Posted by shshah:

Keema(minced meat) 500g
Onion-3
Garlic-2 tsp
Ginger-1 tsp
Tomatoes -2 chopped
Chillipdr-to taste
Salt-to taste
Crushed chilli,s –to taste
Garammasla-1/2 tsp
Corianderpdr- ;; ;;
Gramflour-3tsp
Pomegranate pdr-1/2tsp(ppl not used to Indian food not recommended)
(it,s sour and my cause diarriah)
Egg-1
In a grinder grind onion,ginger,garlic
In a bowl mix all the ingredients and leave aside for 10 min make patties round or rectangle as u like fry in hot oil till golden brown

CHAWAL KI FIRNI(RICE PUDDING)

posted by shshah:

yesterday we made lots of ali,s favourite things as it was his b-day but i,ll add a recipe of his favourite sweet dish



rice powder 1/2 cup
milk 1 liter
sugar 1/2 cup(or according to taste
green cardamom pdr 1/2 tsp
almonds (blanched and cut in strips few
pistachio,s '''''''''''''''''''''''''''''''''''' few
kewra water few drops(optional

in a pan add milk and rice powder and cook it on low heat for 7-8 min add sugar and cardamom pdr and cook for 5-6 min or till this comes to slightly thick pudding(not too thick as it will become very after cooling down )add almonds ,half pistachio and kewra water after cooling and before serving garnish with rest of pistachio,s

BHINDI(okra)

Posted by shshah:

i really wanted to add my chilli recipe 2 days ago,but
mother of a sister from our shia community here died that day so i had to goto her house so inshallah i will add it next time but i have one of pakistan,s loved seasonal recipe which i,m gonna add now




onion -4-5(chopped length wise)
oil-3 tbs
bhindi-1/2kg
crushed chili,s-1/2tsp
green chili,s -2-3 slit in the middle
tomatoes -3(chopped)
red chili pdr(according to taste
or leave out if u like less spicy)
turmeric-1/2tsp
corriander pdr-1/2tsp
cumin pdr-''''''''
salt to taste
garammasala and chopped green corriander to garnish

wash the okra let it drain for 30 min or u can dry them with kitchen towel than cut them in small pieces .
in a wok heat oil and add onions when ur onions just start to change color

Roasted Mutton Leg

posted by dr_asad_77

salam.gif,
This is I made little while ago. Don't ask how I burn off the calories sleep.gif



Ingredients for about 4 lbs meat (These ingredients are based on my taste, you may vary them as per you desire smile.gif)

1) Salt = 1 teaspoon
2) Crushed red pepper = 1 teaspoon
3) Roasted and crushed cumin seeds = 1 teaspoon
4) Tomato ketchup = 1 tablespoon
5) Louisiana hot sauce = Generously sprinkle all over the meat or as per taste (I love it)
6) Soy sauce = 1 teaspoon
7) Fresh lemon juice = 1 large size
8) Ginger garlic paste = 1 tablespoon

Procedure:

Mix all ingredients 1-8 and use cooking oil to make a thick spice paste..... Clean the leg and make big cuts all over. Apply the spice mixture and use fork to poke the meat to transfer spices deep inside, Ummmmmm..... Wrap it in aluminum foil and place in refrigerator for 48 hrs (at least). Preheat the oven at 200 C and cook it over night. When meat is cooked and tender, increase the heat to 400 C to have a nice crisp outside.... Serve with fresh vegetable salad and diet sprite yahoo.gif

P.S. Don't forget to run tell miles for a week to get back to the original body fat harhar.gif

Mughlai Alu

Posted by shshah:
this recipe is for all those sisters and brothers who can,t eat too spicy food NO CHILI POWDER



Ingredients:
4- potatoes peeled and cubed
4 tbsp -Cashewnut soaked in water
1 tbsp- chopped Ginger
1 tsp -chopped Garlic
1/2 tsp -Black Cumin Seed
1-Bay Leaf
2 chopped Onion
1/2tsp -Turmeric
1tsp -Garam Masala
1/2 tsp black pepper pdr
2 tbsp chopped Coriander Leaves
1/4 cup Curd
1/4 cup Milk
Oil for frying
salt to taste
(for spice lovers like me add 1/2 tsp of dried crushed chillies )

Fry the potatoes to a deep golden brown and keep aside.
Grind cashew nuts, ginger and garlic to a paste in a grinder.
Keep this paste aside.
Heat oil in a pan. add black cumin and bay leaf.
Wait till cumin seeds stop spluttering. add onions and cook on low flame till onions turn soft but do not let them turn brown.
add turmeric and garam masala. Stir to mix well. than add the paste prepared earlier. Cook for 1 minute.
Add yogurt and stir fry,add milk and about 1/2 cup of water to the gravy.
Boil and simmer for 2 -3 minutes. Add the fried potatoes and chopped coriander to the gravy and simmer on low flame.
Cook on low flame till the gravy thickens and coats all the potatoes.
garnish with more chopped corriander [

KULFI

posted by shshah:

since summer is here and every one wants to enjoy something cold i,m gonna add one of southasia,s special ice cream




1,1/2 to 2 liter -full cream milk
sugar - according to taste
double cream-200ML-250 ml
11/2 tbs.-corn flour
1 tbs. semolina
cold milk (a little to mix )
almonds, blanched and chopped (few
green pistachios few (crushed
green cardamom powder -1/2 tsp
kewra water few drops

Boil milk in a wok or heavy pan until it is reduced to half. keep stirring it regularly.
Keep scrapping off the milk-skin from the sides and bottom of the pan every few minutes and putting it back in the simmering milk. It is this skin that gives the kulfi it's distinctive, rough texture.
Dissolve corn flour and semolina in little cold milk ,add sugar and cardamom powder to the milk.
Stir continuously and boil for a further 8-10 minutes, add chopped almond powder and pistachio.
Whisk double cream until thick and fluffy, add to the cooled boiled milk and fold in gently.finally add kewra water and
freeze in kulfi molds,ice cream molds or any plastic box with lid the ones used for freezing or refrigerating
kulfi can be made in different varieties mango ,pistachio,almond etc when making mango just add mango pulp before adding whisked cream and pistachio and almond etc can be made by adding little of almond ,pistachio essence and a bit of food color

RUBRI FALOODA

posted by shshah:

This is a dessert drink normally served in summer after dinner




2 1/2 cups cold milk
rooh afza or u can use rose syrup (according to taste
basil seeds,(tukmaria seeds ) soaked in water till fluffy-4-5 tbs
sugar -according to taste
almonds and pistachio,s crushed (few)
kulfi ice cream or vanilla ice cream

TO MAKE VERMICELLIS

(u don,t need to make them u can also buy them in asian shops known as flooda
vermicellis they are a bit yellowish color but they don,t taste the same as home made )

cornflour -2 tbs
2 cups water
ice water -1 1/4 cups

Mix together cornflour and water.Cook over low heat, stirring constantly until it looks like glue.
Place a pan containing ice water under a colander now put mixture into the colander.
Press the mixture through with the back of a wooden spoon.pieces of vermicelli,s will fall into the ice water and solidify.
leave this aside for few minute,than drain the water
Heat milk and sugar and cook for 5 min , turn heat of and add vermicelli,s mix and let it cool after it has cooled down add almonds ,pistachios and basil seeds and a little roohafza or rose syrup and crushed ice.serve chilled or serve the traditional way pour falooda in a glass and top it with couple scoops of kulfi or vanilla ice cream and a drip of rooh afza

RASMALAI

Posted by shshah

(cottage cheese balls in sweetened thick milk)

FOR RASMALAI

milk - 2 liter
lemon juice or vinegar -1 tsp
yoghurt - 1 tsp
flour -1 tsp
cardamom powder -1 tsp

FOR SUGAR SYRUP

2 glass water
3-4 tsp sugar

FOR MILK SYRUP

milk 1 1/2 liter
sugar -to taste
almonds,pistachio few crushed
cardamom pdr-1/2 tsp
saffron- 1 tsp
kewra water few drops (optional)

boil 2 liter milk and when it comes to boil add vinegar or lemon juice and yoghurt the milk curdle and whey will separate now take a muslin cloth and drain the water which will leave the cheese on top squeeze and hang for 5-6 hours(i start making it in the morning and till 2-3 pm the cheese is ready )
when cheese is ready add flour,and cardamom pdr and mix it in blender for few minutes take it out and make litte smalll ball (smaller than a tennis ball )and than slightly press with ur palm to flat it a bit
make sugar syrup and add these balls and cook on medium for 7-8 min
in another pan add milk and sugar and let it boil on slow flame for 20 min it will get quite thick take the ball out of sugar syrup and add them in milk syrup cook for 8-9 min add cardamom pdr,almonds pistachio,s saffron,and kewra water ,
serve chilled "]

THAI GREEN CURRY

Posted by shshah

green curry paste (according to taste)
soft dark brown sugar- 2 tbsp
lemon grass- 1-2 thick stalks
boneless chicken, cut into chunks -
grated zest of 1 lime
1 lime, juice
coconut milk-500ml
light soy sauce
green coriander, roughly chopped
oil- 2 tbsp
capsicum -1(red or green)
chilli,s -3 (if u like it real hot

Heat oil in a wok or large frying pan. Add green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemon grass, than stir in the chicken pieces and lime zest and chilli,s if using until coated in the paste. cook chicken almost done add capsicum stir for a minute and than add coconut milk, soy sauce and bring to a simmer, cooking for few minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more soy sauce if needed.there is already salt in curry paste and and soy sauce so the curry is already quite salty.
Serve with Thai jasmine rice.
note; u can use fish sauce instead of soy sauce the smell of fish sauce is too strong for me .

Haleem

Haleem posted by Dr_Asad_77

Ingredients:
1) 1 cup whole wheat grain,
2) 1 cup oats
3) 1cup Channa dal ( split chick peas)
4) 1\2 cup Masoor dal (split Egyptian lentils)
5) 1\2 cup Moong dal (split moong beans)
6) 1\2 cup Mash dal
7) 6 lbs Boneless beef
8) 6 cups water
9) 1 cup cooking oil
10) 3 medium onions, skinned and finely chopped
11) 2 garlic bulb, skinned and finely chopped
12) 3 inch piece fresh ginger , peeled and finely chopped
13) 1 level tsp. black cumin seeds
14) 8 Cloves
15) 2 tsp. Chilli powder
16) 1\2 tsp. Ground turmeric
17) 1\2 cup chopped fresh coriander leaves
18) 1 tbsp. Chopped fresh mint leaves
19) 2-3 tsp. Salt
20) 1\2 cup natural yogurt
21) 5 tbsp lemon juice
22) Chat Masala (to sprinkle at the haleem to improve taste, as per your taste)

Procedure:
Wash and soak all of the lentils and grains overnight. Drain the wheat and place in a saucepan. Add 6 cups water and boil gently for about 45 minutes or more until very tender and mushy. Reserve the wheat. Drain the dals and place in a sauce pan with four cups of water. Boil for 30 minutes. Or until tender and mushy. Reserve the dals.
Heat the oil in a large heavy-based saucepan. Add the onion and stirring frequently, fry for about 10 minutes to a deep golden color. Lift out all the onions with a slotted spoon. Put three quarters of them in a blender or food processor. Add the garlic and the ginger and blend to a smooth paste. Reheat the oil in the pan, add the ground onion mixture and continue frying for another few minutes. Then add the cumin seeds, cardamom, cloves, chili powder, turmeric and the chopped coriander and mint. Stirring frequently, fry for 5 to 10 minutes to a rich golden color; the oil should start to separate. Add the beef and the salt.
Stirring frequently, fry until the meat is well browned and nearly tender, about 40 minutes. Add the yogurt and stirring continuously, fry the beef for another 15 minutes until it is tender and the yogurt is well blended. Add the remaining 300ml water, stir well and simmer for another 10 minutes. Remove the pieces of beef and chop into small pieces. The right way of blending beef with lentils is that all are crushed and mixed together using round wooden spoon.
Add the boiled wheat and the strained lemon juice. Stir well (it takes lot of efforts) to mix the ingredients. Reheat but do not allow to boil; serve at once, garnished with the reserved onion mixture.

HOW TO MAKE KHOYA (used in coconut halwa recipe)

posted by shsha


;there are 3 different sort of khoya;s used in different recipes,

BARFI &LADOO KHOYA

take 1 liter of milk and boil on high heat once it comes to boil low the heat and let it cook keep stiring now and than when the milk comes to thicken low the heat to slow and when it shapes solid khoya is ready.

GULAB JAMAN &GAJAR KA HALWA KHOYA

Cook as above but when it,s thicken and still moister u can ad to gajar ka halwa etc

DANEDAR KHOYA OR KHOYA KALKAND

this khoya is made by luke warm milk add citric acid and mix once the milk splits cook till all the milk comes th solid shape and seems like oil is coming out .

HERE IS A QUICK RECIPE FOR MAKING KHOYA WHICH IS TOLD BY SOME ONE I KNOW.

Take full cream condensed milk add 2 tsp of ghee and 2 tsp of yogurt and cook in microwave oven for 6 min .

COCONUT HALWA

by shsha

1 cup Semolina
2 tbsps Coconut (scraped)
½ cup Tender coconut flesh (chopped)
3 tbsps Ghee or 5 tbsp oil
2 cups Milk
1/4 cup Khoya(crumbled)
1/2 cup sugar or to taste

Heat two tablespoons ghee in a pan. Add semolina and roast till fragrant. Add scraped coconut and continue to roast. Add milk and mix. Add khoya and mix. Add Sugar and mix. Cook till the semolina is cooked and the mixture resembles halwa. Add the remaining ghee to give it a glaze. Pack the halwa into a small mould and unmould it onto a serving plate. Similarly treat the remaining halwa . Garnish with chopped tender coconut flesh and serve.
u can also just serve it in plate and garnish with coconut flesh

Ariella's Easy Cajun Sausage Gumbo

posted by Ariella

2 quarts beef stock (can use bullion cubes if you are in a hurry)
1 cup chopped onion (or 1/4 cup dried)
2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon red (cayenne) pepper

Mix the above into a 4 quart pot and bring to a boil.

2 10 1/2 oz cans seasoned stewed tomatoes (I used Del Monte brand)

Crush tomatoes thoroughly then add to the boiling pot

1 pound pre-cooked sausage (I used kosher Polish beef sausage for this)

Slice sausage into bite-sized pieces, the brown in a skillet. After browning, add to the boiling pot

1/2 cup uncooked rice

Add rice to boiling pot. When the pot returns to a boil, reduce heat to a simmer, cover, and
allow to simmer for 20 minutes.


Sorry -- no photo. It was delicious.

In place of the beef sausage you can probably add any other spicy meat sausage. If you like your dishes hotter, increase the amount of cayenne pepper.

The recipe is written in the order I did everything. From beginning to end it was about 40 minutes.

PUNJABI CHOOLEY (CHICKPEAS)

posted by shshah

Chickpeas 1 can-500g
( Or dried ones 2 cup soak in water and cook with ½ tsp of soda bi carbonate)
onion -1chopped
tomatoes -2 chopped
ginger, peeled and grated(3 inch piece
red chili pdr-1 tbsp or to taste
salt to taste
coriander seeds-2 tsp
pomegranate seeds -1 tsp
cinnamon- 1 stick
black peppercorns-1 tsp
cloves-5-6
black cardamom-2
cumin seeds-2 tsp
bay leaf-2
whole dried chilli’s -1-2
green chili-2 chopped
garammasala -1 tsp



heat a pan to roast your whole spices add all and toss them around till brown cool them and grind to powder.
Heat 3 tbsp oil in a heavy pan or wok . Add ginger ,stir and add onion till golden brown ,add tomatoes and stir fry till oil separates (on low heat.)
add the fresh ground spice blend, garam masala , and red chili powder. Add the green chillies and stir for a few minutes add chickpeas and salt.add 1 ½ glass of water ,cover and cook for 20 min on medium .
u can garnish it with chopped green coriander and lime

Black eyed peas with Bulgur and Tomatoes

posted by smiley

Traditional Southern US New Years Day meal, halal style: Black Eyed Peas and Greens. I served with couscous.

I've posted the spinach recipe before.



1/2 cup raw bulgur
2 Tbs olive oil
3-4 garlic cloves
1/2 large sweet onion, thinly sliced
1-14 oz can diced tomato
2 cup dried black eyed peas, soaked then cooked until tender
Cilantro
Cumin
Turmeric
Cinnamon
Paprika
Dried orange peel
(I didn't measure the spices/seasonings)

Boil 1 cup of water. Pour it over the bulgur in a heatproof container. Cover and let stand until the water is absorbed, about 30 minutes.

Heat the oil in a wide skillet. Add the onion and saute until golden, then add the garlic and saute until it is golden too. Add the canned tomato with liquid, followed by the cooked black eyed peas and the bulgur.

Season to taste. The seasonings I used are listed above. Try something between 1/2 tsp and 2 Tbs of each. I cook by smell.

Simmer 5-10 minutes, or until there is not excess liquid.

Tasty.

Happy New Year