posted by pink
soupy base:
2 C milk
2 C water
2 C vegetables, your choice
2 tsp salt
¼ C flour
3 Tbsp butter/margerine/oil
spices as desired
biscuit topping:
1 C flour
1½ tsp baking soda
½ tsp salt
2 Tbsp vegetable shortening/oil
½ C milk/water
1 egg
soupy base:
Fry vegetables to desired softness, set aside. Melt butter or heat oil. Add spices if desired. Add flour, mix until flour is wet. Scoop into pot. Add milk, water, vegetables (and spices, if not already in flour/oil mix). Cook mix until thick enough to enjoy as a thick soup. Sample a bowl of it if desired. Allow to cool. Pour into baking dish.
Preheat oven to 400° F.
biscuit topping:
Mix ingredients until dry ingredients are wet. Pour over soupy base. Place in oven, bake for ½ hour.
Notes: This recipe assumes that one consumes dairy products. Milk may be replaced with soymilk for soupy base and water for biscuit topping. Margerine and vegetable shortening are easily substituted with equal amount of cooking oil. Egg in the biscuit topping adds texture and increases rising of the biscuit. The soupy base should condense as it cools. If it does not, cook it until it begins to condense, then let it condense/cool. It can be eliminated or replaced with 1 Tbsp white vinegar as desired. Broad or wode baking dishes could result in a layer of soupy base that is thin and easily absorbed by the biscuit topping. It is best to find a baking dish that has straight, not curving, sides. That is, one that looks like a cylinder chopped in half is better than one that looks like a ball chopped in hald. I like to have onions in the soup, regardless of what other vegetables I use. I also enjoy broccoli, peas, and green beans (a calcium source). I like to use dill, garlic, parsley, and a bit of cilantro for spices.
Showing posts with label main dish. Show all posts
Showing posts with label main dish. Show all posts
Sunday, February 15, 2009
Tuesday, January 15, 2008
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.
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.
Tuesday, January 1, 2008
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
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
Wednesday, December 5, 2007
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.
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
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
Wednesday, November 21, 2007
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
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.
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.
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
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.
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.
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
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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