Cooking Recipes, are you the new masterchef?

[salam786]

Salaam just wanted everyone to put together their favourite recipes for food of their choice whether it'd be something basic like masala scambeled eggs or something complex like biryani, go ahead put your recipes down, I want to try different types of ways to cook, kinda getting tired of the same old rountine!
my best recipe is for Chicken bhuna:
Ilb chicken breast pieces cubed
2 green peppers de-seeded
2 cardomon pods seeds
2 tomatoes chopped
2 tablespoons of tomato puree
1 cup of curry masalla
1 onion chopped finely
2 teaspoon curry powder
1 chilli powder teaspoon
Garlic and ginger
5 tablespoon olive oil/vegetable oil
Coriander

Cooking method:
Make a paste of the curry powder, cardomon pod seeds and chili powder with a little water.chop the peppers into cubes, fry the onion until transculent in the oil then add garlic and ginger and pepper and stir fry on medium heat for a further 2 mins. Add the curry and chili powder made made earlier and stir for around 30 seconds. Add the chicken pieces and seall well on all sides. Add the tomato puree snd water as you desire and cook on high heat for 15 mins but stir constantly. reduce the heat, add the tomatoes, stir in and cover the pan for around 3 mins, then add coriander and stir and serve

[Yokel]

recipe for 1:

a) get 2 slices of bread.

b) put some grass ontop of 1 slice

c) fold other slice over

serve chilled with a large glass of lemonade

salam.

[Metroid]

recipe for 1:

a) get 2 slices of bread.

b) put some grass ontop of 1 slice

c) fold other slice over

serve chilled with a large glass of lemonade

salam.

What grass?
lol

[salam786]

recipe for 1:

a) get 2 slices of bread.

b) put some grass ontop of 1 slice

c) fold other slice over

serve chilled with a large glass of lemonade

salam.

Lol I wonder what the state of your toilets like after having consumed that! rather you than me

[Yokel]

whats wrong with grass?

my cat sometimes eats it lol

[salam786]

grass...it isn't exactly your common food products that people would consume

[XRUHYX]

recipe for 1:

a) get 2 slices of bread.

b) put some grass ontop of 1 slice

c) fold other slice over

serve chilled with a large glass of lemonade

salam.

LOOL this really made me laugh loud so thanks!

[DALEHYR]

As Salam Wa Alaikum Wa Rehamatullahi Wa Barakhatahu dear Muslim brothers and sisters. There are so many different types of things you can cook Alhamdulilah. And its not hard to make the quality of it stand out. Well lets say you wanted some kebabs. I would advise you to go to your local halal butchers and select some fresh lean meat. For shish kebabs i prefer goat meat, and for tikkahs i prefer chicken breast meat, but its completely up to you on what meat you want to use. Some people prefer abit of fat left on so you do not have to brush the kebabs with oil when cooking, however i personally like my meat completely cleaned out (removal of fat, cartlidge and tiny bones etc). Once you have your meat, ask them to mince it, watch them do this. because some workers might just put different meat in there (May ALLAH Ta'ala guide them to the correct path, Ameen Sumameen), or not have the mincer cleaned out properly. Once you have your minced meat, take it home and add the relevant spices / marinade to it and leave it for an hour or so. For this you can add things like freshly chopped chillies (hot ones), tomatoes that have been diced very small, chopped garlic, chopped onions, lemon & lime juice, salt and freshly chopped corriander. When you are ready to cook, you can either grill / fry / oven or barbeque the kebabs. I prefer barbequeing them, as you get to enjoy the outdoors aswell, and there is less odour left in doors. Simply wet some steel rods with water and start putting the meat on them so that you form a cylinder shape. Then optionally you can brush some oil on, i prefer using olive oil however i think you can use pretty much any oil, well except engine oil etc lol! Roast over flames until they are nice and brown, and do enjoy! A variety of side dishes can be prepared along side this dish, from salads to mint yoghurts / chutney sauces. I usually mix plenty of soy sauce with chillie sauce, and use that for a dip, however i must say its not to everyones liking! The kebabs can served with any bread, preferably naan / roti or can even be eaten on thier own! Do enjoy Insha'ALLAH. Wa Alaikum Asalam Wa Rehamatullahi Wa Barakhatahu... :)

[PiElle2]

anyone want to try chinese fried rice noodle?

ingredients:-

1 packet rice noodle (should be enough for 4 pax), soaked in water to soften (drain away water when want to cook)
3 chicken breast pieces, cut in small pieces (marinate with oil, sesame oil, salt, pepper before cooking)
1 carrot, cut into 2" stripes.
1 cup bean sprout.
6 stalks 'choy sum' cut into about 2" sticks
4 shallots - sliced
2 tablespoon oil
1-1/2 tablespoon light soy sauce
1 tablespoon dark soy sauce
fresh coriander for garnish
1 egg (cook beforehand like omelete, cut into 2" stripes, used for garnish)
1-1/2 teaspoon salt
pepper

heat up oil in wok,
cook shallots, just before beginning to turn brown
add chicken, until almost cook
add the rest (in order of which ones get cooked first)
stir fry til every thing mix well together. drizzle small amount water a few times throughout cooking so the whole thing dun get dried up and hard.

done!

serve with fresh coriander and egg on top.

oh, cut red chillies, put in saucer with light soy sauce, serve on the side.

note: the ingredients and condiments amounts are suggestive only, add or reduce to personal preference.


:D

[Songbird]

whats wrong with grass?

my cat sometimes eats it lol
And my cat also licks her bottom.

Point?

[Songbird]

anyone want to try chinese fried rice noodle?

ingredients:-
You 'teach' recipes like my mother used to!!! Must be the Asian blood :rolleyes:

How does this help the novice when you don't list measurements?

The average Joe has no idea how much soy to add. I know it's a preference thing but you NEED to put down rough estimates my dear girl.

Now stop showing off and re-edit your post!

[PiElle2]

You 'teach' recipes like my mother used to!!! Must be the Asian blood :rolleyes:

How does this help the novice when you don't list measurements?

The average Joe has no idea how much soy to add. I know it's a preference thing but you NEED to put down rough estimates my dear girl.

Now stop showing off and re-edit your post!


LOL, ok... you know us... and you can imagine the state of our kitchen when we cook...LOL

cooking's meant to imagine the taste then add what you want... you throw me off by stopping me and asking about the measurements... LOL

anyway, i went back to add measurements like you told me to, like a good girl. hope it works!:D

[Songbird]

LOL, ok... you know us... and you can imagine the state of our kitchen when we cook...LOL

cooking's meant to imagine the taste then add what you want... you throw me off by stopping me and asking about the measurements... LOL

anyway, i went back to add measurements like you told me to, like a good girl. hope it works!:D
I know you Asians. My mum lived in China for 40 years. It showed in the way she cooked, to how she ate, and to her 'teaching' methods. "Bit of this, bit of that". :rolleyes:

When my mum died, I noticed we had NO measuring cups or spoons in our kitchen. Why? Because she never measured a thing. Never. Even the flour, she'd just pour from the packet! Then she'd mix the dough and then maybe add some more :rolleyes:

And ironically I have never to this day tasted cuisine better than hers. My mother was the best cook ever. The best Russian food I had was hers, the best Mandarin-style cooking, was hers, the best Japanese and so on. Maybe the best cooks in the world don't in fact measure?

But I'm not my mother sadly. I need to know roughly how much soy you use and so on.

Having said that, once you get the hang of it, you don't need to measure, I know. But very few of us cook like our mothers. May Allah swt grant them the highest abode in Jannah ameen.

P.S May Allah reward your efforts.

[PiElle2]

I know you Asians. My mum lived in China for 40 years. It showed in the way she cooked, to how she ate, and to her 'teaching' methods. "Bit of this, bit of that". :rolleyes:

When my mum died, I noticed we had NO measuring cups or spoons in our kitchen. Why? Because she never measured a thing. Never. Even the flour, she'd just pour from the packet! Then she'd mix the dough and then maybe add some more :rolleyes:

And ironically I have never to this day tasted cuisine better than hers. My mother was the best cook ever. The best Russian food I had was hers, the best Mandarin-style cooking, was hers, the best Japanese and so on. Maybe the best cooks in the world don't in fact measure?

But I'm not my mother sadly. I need to know roughly how much soy you use and so on.

Having said that, once you get the hang of it, you don't need to measure, I know. But very few of us cook like our mothers. May Allah swt grant them the highest abode in Jannah ameen.

P.S May Allah reward your efforts.


Your mom sounds like a great cook! May Allah reward her for her efforts.:up:

I can't really enjoy my mother's cooking much nowadays... and i feel bad for rejecting what she wants to cook for me... :(

[Yokel]

And my cat also licks her bottom.

Point?

ive never heard of a cat that licks its bottom, must have picked the habit off someone close to her!

[Slot]

My wife's Eid lamb
(we have eaten this lamb recipe every Eid since I reverted)
(she keeps it 'hidden' in a vase on our entertainment center)

4 packed cups chopped fresh flat-leaf parsley
1 packed cup chopped fresh mint leaves
25 cloves garlic, mashed (see Tip, below)
2 1/2 pounds carrots, sliced into 1/4-inch-thick rounds
1/2 teaspoon finely chopped jalapeño pepper
2 tablespoons ground allspice
1 teaspoon ground cardamom
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cloves
2 teaspoons salt
1 teaspoon black pepper
4 1/2 pounds boneless leg of lamb, butterflied, trimmed of excess fat, rinsed, and patted dry
1 pound onions, halved
One 3-inch cinnamon stick
2 bay leaves
1/4 cup red wine vinegar
1 cup red wine, low-sodium canned chicken broth, or verjus
1 to 2 tablespoons all-purpose flour

Preheat the oven to 400°F. Line a roasting pan with four layers of aluminum foil, each three times the length of the pan, with two layers extending crosswise across the pan.

Combine the parsley, mint, garlic, carrots, and jalapeño in a medium bowl and stir together. Set aside.

Lay the lamb flat on a clean work surface. In a small bowl, mix together the allspice, cardamom, nutmeg, cloves, salt, and pepper. Rub this spice mix all over both sides of the lamb. Spoon the reserved herb mixture down the middle of the lamb (there may be too much — pack in as much as possible). Roll the lamb up over the stuffing and secure it with lengths of kitchen string tied around it every few inches.

Arrange the onions, cinnamon stick, and bay leaves in the foil-lined pan. Sprinkle the vinegar over all. Place the meat on top, and wrap it tightly in the foil. Pour enough water into the pan to fill it to about 1 inch. Bake for 3 hours, adding water to the pan every hour if necessary to maintain the level. The lamb should be very tender and browned.

Remove the pan from the oven and pour off the water. Carefully open the foil, standing far away from it to avoid the steam. Ladle as much liquid as you can out of the foil and into a small saucepan. Reseal the foil to keep the meat warm. Add the red wine to the broth in the saucepan and bring to a boil over high heat. Whisk in the flour and cook until the sauce is smooth and has thickened a bit, 8 minutes. Remove from the heat.

Transfer the lamb to a serving platter by sliding two lunch plates underneath it, on either side, to lift it out of the foil. Cut away the string. Arrange the onions around the lamb. Slice the lamb into 1/2-inch-thick pieces, and serve with the red wine sauce on the side.

Tip: To peel garlic, soak as many cloves as you need — or several heads for later use — in a bowl of warm water for 30 to 60 minutes. The peels should then come off effortlessly. If you are not using them immediately, place the peeled cloves in a plastic or glass container with a tight-fitting lid, cover them with a dry paper towel, and close the container tight. The garlic cloves will keep, refrigerated, for up to 10 days.

Rather than using a press, I prefer to pound garlic cloves to a paste with a mortar and pestle. To do this, add a pinch of salt for every 3 cloves and pound until the garlic is smooth and creamy.