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View Full Version : looking for some great recipes!!!!



peace2u
15-02-03, 09:01 AM
Salaam

I'm looking for some recipes to try out. If you have any recipes from any part of the world, pleeeeeeeeeease share it with me.


Wa Salaam

P.s. Oh yea, I :love: chicken,pasta, potatoes, curries, cheese, and most definately sweets:D . But I'll take anything you got!!!

thekid
17-02-03, 09:32 AM
As salaam alai kum

I guess none of the sisters on the forum can cook, thats why you havent got any replies as yet!!!!!!!!!!!!!!!!!!!!

peace2u
19-02-03, 08:16 AM
:( I guess not:(

Qurratulain
19-02-03, 08:21 AM
Assalamulaikom
allright am sorry I aint such a cook or into cooking that much:o ,but I learnt a few things since ppl really were getting after me for me not being able to cook:(
I can make pakoras, boil rice, roties, daal, alo ki bhajya, and the last one donno howto say in english
so if ur interested in any of the recipes of one of these let me know I will tell u:)

peace2u
19-02-03, 08:59 AM
I am very interested:D they all sound delicious. Thanking you in advance

Qurratulain
19-02-03, 09:20 AM
Assalamulaikom
allright here is the recipe for vegetable pakoras, I got the recipe from a website, I didnt know the english terms,so looked up:D

Serves: 6PEOPLE
Calories: NOT MANY
Prep Time: 30MINS
Occasion: Any
Effort: Easy

Ingredients:
BESAN FLOURWATER (JUST ENOUGH TO MAKE A PASTE WITH ALL INGREDIANTS AND THE FLOUR)SALT (TO TASTE)CORRIANDER GRINDED 1tbs GARAM MASALA GRINDED 1tsp 2TSP RED CHILLI POWDER 2TBS ATTA FLOUR
1 LARGE ONION sliced thinly2 TOMATOES diced small3 LARGE GREEN CHILLIES sliced thinly1 SMALL POTATOE diced smallALOT OF FRESH CORRIANDER well choppedSPRING ONIONS (opitional)thinly sliced 1/2 CUP

How to Prepare:

AFTER CHOPPING ALL INGREDIANTSPUT THEM INTOA BOWL WITH ALL THE SPICES.THEN ADD 2LARGE TBS OF ATTA AND ENOUGH BASAN FLOUR TO MAKE A MODERATE PASTE WITH ALL THE INGREDIANTS ADDED.by adding the atta it will make the pakoras softer and less crispier.be sure not add too much besan flour to the vegetables chopped as it will taste too much flour and less veg.ADD A LITTLE AMOUNT OF WATER TO FORM THE VEG AND THE FLOUR INTO A PASTE MAKING SURE ALL THE VEGETABLES ARE COVERD IN THE BESAN PASTE.HEAT THE OIL IN A FRYING AND BY USING A TBS SPOON FRY AFEW PAKORAS UNTILL GOLDEN BROWN WHEN COOKED TASTE THESE SO THAT YOU CAN CHECK THE SALT AND THE SPICES AND IF REQUIRED ADD MORE OR THEN JUST CARRY ON FRYING UNTILL ALL ARE DONE AND THEY ARE GOLDEN BROWN ON BOTH SIDES.SERVE WITH MINT CHUTNEY.
Keep it up I am getting interested too in cooking now;)

peace2u
19-02-03, 10:00 AM
thank you Qurratulain, I 'll try this out:) . Now if you don't hear from me in awhile, I'm still working on it;)

Qurratulain
19-02-03, 10:04 AM
Originally posted by peace2u
thank you Qurratulain, I 'll try this out:) . Now if you don't hear from me in awhile, I'm still working on it;)
your welcome , let me know how it went and while eating remember me;)
good luck ukhti :)

peace2u
25-02-03, 05:50 AM
Salaam sis,

I have been having a hard time finding Besan Flour here, do you know if it can be substituted with something else? or would you by any chance know Besan Flour in chinese????:) My chinese friend can't seem to find it in her dictionary. Thanking you in advance.

Wa Salaam
Your sis

reachin'out
25-02-03, 09:00 AM
http://www.ummahforums.co.uk/forum/showthread.php?s=&threadid=10635

Qurratulain
25-02-03, 09:24 AM
Originally posted by peace2u
Salaam sis,

I have been having a hard time finding Besan Flour here, do you know if it can be substituted with something else? or would you by any chance know Besan Flour in chinese????:) My chinese friend can't seem to find it in her dictionary. Thanking you in advance.

Wa Salaam
Your sis
walaikom salaam sis
Besan flour is also called gram flour ,other name is garbanzo bean(looked up in google for their names )its available all year, I dont know the chinese name:(

peace2u
16-03-03, 07:00 AM
Well sis, I couldn't find the besan flour so I had to use regular flour instead. I was told that it was okay to substitute it with regular flour. So here's the results; on a scale of 1 - 10, 10 being delicious, my family and my chinese friend gave me a 7.5. considering I didn't have what I needed, I think that is fairly okay for my first try.:D ;)

Your sis

Qurratulain
17-03-03, 11:21 AM
Originally posted by peace2u
Well sis, I couldn't find the besan flour so I had to use regular flour instead. I was told that it was okay to substitute it with regular flour. So here's the results; on a scale of 1 - 10, 10 being delicious, my family and my chinese friend gave me a 7.5. considering I didn't have what I needed, I think that is fairly okay for my first try.:D ;)

Your sis
Assalamulaikom
Masha Allah sis that is nice to know,7.5 is really good for the first time :up: and without the real ingredient as well.
I just made them yesterday as well, my friend came over with her mother and I prepared them in oil. They all really liked it, even though she is on a diet she mashallah did eat well. I am not that much of a cooking person, but my mom said I have taste in my hands whenever I make something it tastes good. Was so happy atleast I can cook something now, so am not all that ignorant about food anymore.:D
wasalaam siso

nomadicfoodie
09-12-05, 03:14 PM
How do you make mint chutney?
I have never seen any in the stores.

I will try Qurratulain's recipe, sounds yummy.

Ms Ami
02-03-13, 07:02 PM
I have this in my crock pot this afternoon:

Recipe: Chicago Italian Beef Sandwiches

Yield: Makes about 10 sandwiches with about 1/4 pounds of meat each.
Preparation time: 20 minutes.

Cooking time: Allow about 2 hours to cook and another 3 hours to firm the meat for slicing in the refrigerator if you don't have a meat slicer. You need 90 minutes to cook a 3 pound roast, or about 30 minutes per pound. You can cook this well in advance and refrigerate the meat and juice and heat it up as needed. You can even freeze it. This is a great Sunday dish because the smell of the roasting beef and herbs fills the house. After you cook it, you need another 30 minutes to chill it before slicing.

Ingredients

The beef
1 boneless beef roast, about 3 pounds with most of the fat trimmed off

The rub
1 tablespoon ground black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper

The juice
6 cups of hot water
4 cubes of beef bouillon (see discussion below) *

The sandwich
10 soft, fluffy, high gluten rolls, sliced lengthwise but hinged on one side or Italian bread loaves cut widthwise into 10 portions (Gonnella, Turano, and D'Amato are the bakers of choice in Chicago)
3 medium sized green bell peppers
1 tablespoon olive oil, approximately
1 cup hot giardiniera

About the beef. Top sirloin, top round, or bottom round are preferred in that order. For tenderness, especially if you cannot cut paper thin slices. My friend David Rosengarten, the famous cookbook author and TV chef (get his free email newsletter), uses chuck, a fattier cut, so the meat will be more tender and flavorful. "Luxurious" is the word he used. Problem is that you'll have to chill the pan drippings after cooking in order to skim off the fat.

About the garlic. If you wish, omit the garlic powder and stud the roast with fresh garlic.

* About the bouillon. I have encountered lively debate on the makeup of the juice as I developed this recipe. Some insist you must use bouillon to be authentic, while others use beef stock, veal stock, or a soup base, and simmer real onions and garlic in it. The bouillon advocates have won me over on the authenticity argument, although I must confess, soup base is my favorite. Soup base is stock concentrated into a paste. It usually has salt added. Click here to read more about stocks, bouillons, consommé, etc.

Serve with. A green salad with Italian dressing and French fries or tater tots. Kelson says "better to skip this and eat another sandwich."


Method
1) If you wish, you can cut small slits in the surface of the meat every inch or so and stick slivers of fresh garlic into the meat. If you do this, leave the garlic out of the rub. Otherwise, mix the rub in a bowl. Sprinkle it generously on the meat and massage it in. There will be some left over. Do not discard it, we will use it in the juice. Let the meat sit at room temp for about 30 minutes. Meanwhile, preheat the grill or oven to 400°F. If you are cooking indoors, put a rack just below the center of the oven.

2) Pour the water into a 9 x 13" baking pan and heat it to a boil on the stove top. Dissolve the bouillon in the water. It may look thin, but it will cook down and concentrate during the roasting. Pour the remaining rub into the pan. Place a rack on top of the pan. Place the roast on top of the rack above the juice. Roast at 400°F until interior temperature is about 130°F for medium rare, about 30 minutes per pound (exact time will depend on the cut of meat, its thickness, and how well calibrated your oven is). This may seem long, but you are cooking over water and that slows things down. The temp will rise about 5°F more as it rests. Don't worry if there are people who won't eat medium-rare meat. The meat will cook further in step 5, and you can just leave theirs in the juice until it turns to leather if that's what they want. If you use a rotisserie on your grill, you can cut the cooking time in half because the spear and the forks holding it in place will conduct heat into the interior.

Beware. This recipe is designed for a 9 x 13" baking pan. If you use a larger pan, the water may evaporate and the juice will burn. If you have to use a larger pan, add more water. Regardless of pan size, keep an eye on the pan to make sure it doesn't dry out during cooking. Add more water if necessary.

Quick and easy shortcut. My wife makes a darn tasty Italian Beef Sangwitch by simply dusting the meat with unmeasured herbs, garlic, salt, pepper, and oregano, and then she browns it on all sides in a frying pan with some olive oil. She then deglazes the pan and that's her gravy. It goes in a pan under the meat in the oven during roasting. I love it (but not as much as mine - hope she doesn't read this).

3) While the meat is roasting (mmmmm, smells sooooo good), cut the bell peppers in half and remove the stems and seeds. Rinse, and cut into 1/4" strips. Cook the peppers in a frying pan over a medium high heat with enough olive oil to coat the bottom, about 1 tablespoon. When they are getting limp and the skins begin to brown, about 15 minutes, they are done. Set aside at room temp.

4) Remove the roast and the juice pan. Take the meat off the rack and remove the rack. Pour off the juice, put the meat back in the pan, and place it in the coldest part of the refrigerator. Let it cool for a few hours, long enough for the meat to firm up. This will make slicing easier. Chill the juice, too, in a separate container. Slice the meat against the grain as thin as humanly possible, preferably with a meat slicer. My wife remembers that her family would cook the roast and take it to the butcher to slice on his machine. That's a good strategy if you don't have a meat slicer but it may be against your local health codes. If you don't have a slicer, use a thin blade and draw it along the meat. If you try to cut downor saw through the crust you will be cutting it too thick.

5) Taste the juice. If you want you can thin it with more water, or make it richer by cooking it down on top of the stove. In Chicago beef stands it is rich, but not too concentrated. Then turn the heat to a gentle simmer. Soak the meat in the juice for about 1 minute at a low simmer. That's all. That warms the meat and makes it very wet. You can't leave the meat in the juice for more than 10 minutes or else it starts to curl up, squeezes out its natural moisture, and toughens. If you go to a beef stand and the meat is really curly, they have committed a mortal sin. At Mr. Beef, for example, I watched them take a handful of cooked beef and dump it into the juice every time they took out enough for a sandwich. This also enriches the juice with meat protein and seasoning from the crust.

6) To assemble the sandwich, start by spooning some juice directly onto the bun. Get it wet. Then lay on the beef generously. Spoon on more juice (don't burn your hand). Top it with bell pepper and, if you wish, giardiniera. If you want it "wet", dip the whole shootin' match in juice. Be sure to have plenty of napkins on hand.

Rapunzel
02-03-13, 07:19 PM
This is my favvvvvvvvvvvvvvvvvvourite!

Tahari recipe

Ingredients:
Oil - 1/2 cup
Cardamoms - 2
Cloves - 3
Cinnamon - 2 inch stick
Onions - 4, finely sliced
Ginger Garlic Paste - 50 gms
Coriander Powder - 1 tsp
Poppy Seeds - 2 tblsp, ground
Lamb Mince - 500 gms, chopped, not ground( can also be made with chicken)
Tomato - 1, chopped
Curd - 1 cup
Coriander Leaves - 1/2 bunch, chopped
Saffron - 1/2 tsp

For the Rice:
Rice - 500 gms
Onions - 2, finely sliced
Oil - 1 tblsp
Clove - 1
Whole Cardamom - 1
Cinnamon - 1 inch stick
Curd - 2 tsp
Coriander Leaves - 1 sprig, chopped
Cardamoms - 2, ground
Juice of 1 Lime
Saffron - a pinch, soaked in 1 tsp milk

For Garnish:
Eggs - 2, hard-boiled and sliced
Onions - 1, sliced and fried

Method:
1. Heat oil in a pan and fry the cardamoms, cloves and cinnamon.
2. Add onions and fry till golden.
3. Add ginger garlic paste, coriander powder and poppy seeds.
4. Cook till well fried.
5. Incase it sticks to the pan, sprinkle a little water and stir.
6. Add the lamb mince pieces and brown well.
7. Add tomato and mix.
8. Add the curd and cook on slow fire.
9. Add chopped coriander leaves and saffron.
10. Cook for 1 to 2 minutes and remove from fire.
11. For the rice, soak the rice in water for 20 to 30 minutes.
12. Fry the onions and keep aside.
13. Boil water, add cloves, cardamoms and cinnamon.
14. Drain rice and add to boiling water.
15. Cook for 10 minutes or till half done.
16. Drain out the water, remove half the rice and keep aside.
17. Put the mince over rice in the pan.
18. Add 2 tsp curd, coriander leaves, 2 ground cardamoms, a dash of lime juice and a dash of saffron.
19. Add the remaining rice and spoon over mince, covering it evenly.
20. Sprinkle some more coriander leaves, curd, cardamom powder, saffron water, fried onions and a little oil.
21. Cover with a tight-fitting lid and place on fire.
22. Turn up the heat and then lower it very low flame for about 10 minutes.
23. Remove from fire.
24. Garnish with sliced, hard-boiled eggs or fried onions on top before serving.
25. Serve hot.