Hey brothers and sisters. I had this idea of starting a cookery club where we can swap recipes. It'd be sooooooo good cuz we're all from different parts of the world and we can share some of our fav dishes here. I know students living away from home miss home-made food. So why not try to make it yourself?!
I'm gonna start off with a really delicious and easy recipe. Anyone can make it. Don't let it put you off just cuz you've never even boiled an egg
I am only having to cook for myself these days, so it's all simple and quick to make food. That's when I had this idea. Brothers don't be put off by cooking. It's well worth the effort and if it makes you feel any better, just remember that the world's best chefs are men looooool
This recipe contains fishfingers. Don't let that put you off. wait till you taste it lol. My bro used to request me to make it for him when he was going out on day trips. So you can imagine it can't be as bad as the fishfingers make it sound.
Ok here goes...... (BTW, this is a snack, not a dish)
You will need: (for one person)
* 5 fish fingers
* half an onion thinly sliced
* 1 small tomato or half a large one finely chopped
* 3 table-spoons of cooking oil
* 1/4 teaspoon of chilli powder (or add to your taste)
* salt to taste
* pitta bread/bread/chapatti (heat last)
*frying pan (the best are the non-stick ones)
Method
* heat the oil in the pan and fry the fishfingers on one side and the onions on the other side.
* keep moving onions to prevent them from burning and when they turn brown, add the chopped tomatoes. Mix and allow to cook.
* check to see if fishfingers have browned and turn over.
Note: To check if fishfingers have cooked, break or lift the batter to see if fish is white. Raw fish will be a transparent colour. Cooked fish will be an opaque white.
* add the salt and chilli powder to the onion and tomotoes.
* once fish has cooked and tomatoes have melted. Using your spatula or blunt knife, cut each fishfinger into bite size pieces.
* Now mix everything in the pan together and cook for another min or two, on the lowest heat possible.
*while you wait, heat up the pitta bread, chapatti or whatever you will use.
Note: Do not heat bread.
*Allow the fishfinger filling to cool slightly cuz by now the smell will have made you hungry and you'll burn your mouth trying to eat it quickly lol.
Now just add the filling to your choice of bread and enjoy!
Some Tips
*If you like, you can put some salad in your bread or even add sweetcorn to the filling when cooking it.
* pitta bread can be warmed in a toaster.
* pitta bread is easier to handle when eating if cut in the middle to make two separate pockets, rather than the way they do it in take-aways.
We've all had our donners in pitta bread fall apart on us havent we? lol
I hope that looked easy. It really is If any brave sis or bro attempts this, let me know how it went lol. I've never tasted arabian, somalian, turkish or food from any other country for that matter, so I can't wait to see some of your recipes. LOl, I'm feeling so hungry now.
ok sistas...i need a bit o help...not a bit but a lot...wt i need is i want u guys to post recipes...lots n lots o recipes...all savoury n if possible cook-chill.
I've heard that you can make chips with less oil by mixing water and oil in a spray (type) bottle and sparaying them with the mixture and then baking them in the oven.
I suppose one could do the same with samosas but they might take longer to get made that's all.
We normally use olive oil cos that doesn't change to saturated/cholesterol fat when heated and we take em out on the side of the 'tavva' to let the oil drain away into the middle away from the samosas then we dry em in kitchen towels.
A lot of 'dos' but you get nice and NOT oily samosas
"Indeed in the remembrance of Allah do hearts find rest"
need:
1 kilo of chicken (chopped)
2-3 small onions (chopped into large cubes- just quarter em)
about 8 pieces of garlic (chopped)
about a level tsp of salt
half tsp of tumeric powder (haldi)
1/4 tsp to half of dried coriander (dhaniya) powder
you can cheat with a bit of curry powder as well
1/2 a cup of water or maybe 3/4...
about 2 meduim size tomatoes (chopped up/sliced)
about half a cup of olive oil (hello health freak)
chilli powder
how to make:
put the chicken, onions, salt, garlic, and chilli depending on how much chilli you want- all into a pan.
put enough water to just about cover the chicken.
put the lid on the pan and leave on high heat for about 7 minutes.
after 7 minutes check the chicken(-should be white coloured by now) and then add the tumeric/haldi powder and about 1 1/2 level tbls of curry powder.
add the half-cup olive oil. you should have the heat on medium now. also add the dhaniya/coriander powder.
stir every now and then till you can see the oil separating from the rest of the liquid in the pan. the curry should almost be made by now so add the tomatoes and stir for about another 5 or so minutes and the tomatoes have been totally pulverised and mashed..
taste and see if you want more salt
when its all done turn off the heat and erm get a recipe for chipattis
"Indeed in the remembrance of Allah do hearts find rest"
Ok Everyone.... I'll tell u how to make a traditional Maldivian side dish. Its called "Mas-huni".
U'll need:
1 can of tuna fish
1 finely chopped onion
1/2 coconut (freshly grated)
1 cherry pepper (chopped)
Juice of 1 lime
Salt to season
Chilli paste (optional)
Tomato (optional)
1. Mix chopped onion, lime, chilli and salt.
2. Add fish, grated coconut and tomato and mix them all well. (simple as thatkay: )
It's delicious with Roti/ Bread or Toast. Taste good with tacos or tortillas as well.
1 can chick peas, drained (16 oz.)
1 clove garlic
1/2 small onion
Juice of 1 lemon
1 tbsp. olive oil
1 tbsp. sesame oil (tahini)
1 tbsp. parsley, chopped
Cayenne pepper, optional
Place garlic, onion and parsley in food processor, chop fine. Add olive oil and tahini. Process until mixed. Add chick peas and lemon juice. Blend well. This can be used as a vegetable dip or side salad. Can also be place in pita bread and used as a gyro dressing. A little cayenne pepper can be added for zip.
use red lentils
you can soak the lentils to shorten the cooking period but with red lentils it should not be needed; but wash the lentils
fry an onion and some ginger in olive oil or ghee
(olive oil in butter is more like ghee than butter alone: and use lots of)
put in to fry also some spices to your own taste: but try the five "c"'s of a curry, that are coriander, cumin, cloves, cinnamon, and chilli: in this recipe I would use them in the proportion of that sequence with most coriander and least chilli which is a bit different to usual: usually more cumin and less clove, and chilli is always the most variable. Use green chilli in this recipe.
Then add in the red lentils and let them heat briefly in the oil, so there has to be enough oil/ghee to saturate the lentils.
Before any begin sticking add the water, using that amount of water that the lentil packaging tells to.
put in lime juice and a bay leaf.
leave the lid on until it cooks and eat with rice and yogurt
Within the Realm of King Solomon
Who could have known I was home grown
An accuser's false allegation
Did warrant only my Nation in apology for inconveniences
its shaytan leeches
who accuse
my unconscious sleep
of accusing you too cheep
I will be selling for five times three
centsiblity
fry mushrooms and walnuts and garlic then leave to cool
slice a pear and some celery
mix it all together with sour cream
make chappatis with lots of olive oil and sea salt and sage
eat the first bit on top of the second at dinner
the recipe seems to stimulate thirst for water through the night which makes it easier to be in fast during the daylight
wasalam
Within the Realm of King Solomon
Who could have known I was home grown
An accuser's false allegation
Did warrant only my Nation in apology for inconveniences
its shaytan leeches
who accuse
my unconscious sleep
of accusing you too cheep
I will be selling for five times three
centsiblity
soak black eye beans overnight, maybe 500g, no more.
put in the biggest available pot with a surprisingly large amount of olive oil
as much diced onion as there are beans in volume when soaked
an equally surprisingly large amout of sea salt
then water up to the top of the pot
after the beans are cooked taste it for the salt content and modify as needed by adding either salt or water
wasalam
Within the Realm of King Solomon
Who could have known I was home grown
An accuser's false allegation
Did warrant only my Nation in apology for inconveniences
its shaytan leeches
who accuse
my unconscious sleep
of accusing you too cheep
I will be selling for five times three
centsiblity
and dont get impatient and cook on high heat specially if youre not a pro
Our Lord! Verily, we have heard the call of one calling to Faith: 'Believe in your Lord,' and we have believed.
Our Lord! Forgive us our sins and expiate from us our evil deeds, and make us die (in the state of righteousness) along with Al-Abrar
hahahahaha! those pics get put in the trash. loool
Chicken Biryani (i have not attempted this yet.. seems way too complicated)
Ingredients
1 (1 1/2 kg) chickens, washed and disjointed
2 cups black lentils
2 cups rice
2 pieces cinnamon sticks
4 cardamom
1 teaspoon cumin
4 green chilies (slit)
1 cup yoghurt
2 tablespoons fresh tomatoes (grated or pureed)
1 tablespoon lemon juice
2 sprigs mint
1/4 teaspoon saffron
1/4 teaspoon turmeric
1 teaspoon salt
1 tablespoon coriander
1 1/2 red chilies
6 small potatoes
3 hard-boiled eggs
3/4 cup oil
2 onions
1 1/2 teaspoons ginger
1 1/2 teaspoons garlic
Method:
1. Keep some saffron aside for tinting and 3 or 4 tbsp of the cooked rice. This must be spread on top of the finished rice, in streaks.
2. Fry onions in oil to a pale golden colour. Drain and cool. Leave aside 1 tablespoon of the fried onions and crush the rest coarsely. Wash and drain disjointed chicken. Place in large bowl. Add saffron and smear ginger/ garlic over meat pieces by tossing it around mean, with spoon. Add yoghurt, tomatoes, spices, fried onions, whole green chillies, sprigs of mint and allow to marinate for at least 1 hour.
3. Meanwhile, boil black lentils in salted water until finished. Drain off in colander.
4. Boil rice with 2 cardamom and 1 piece cinnamon. The rest of the elachi, etc. must be added to marinating the meat. Rice must be drained when only half done.
5. Fry potatoes to light yellow colour in oil used for frying onions. Remove from oil and set aside.
6. In large flat bottomed pot (2-3 litre size) put in oil that was used for frying,plus half cup of oil. Sprinkle a handful of rice and black lentils over the bottom. Now arrange the marinating chicken and spices carefully over the bottom of the pot. Now spread the black lentils over the chiekn, then the potatoes and then half of the rice. Place peeled hard boiled eggs over rice. Now spread the rest of rice over the eggs. Place the remaining saffron over the top of the rice.
7. Decorate with left- over fried onions, and sprinkle the rest of the oil and half a cup of cold water over the top. Close and seal the pot tightly. Place over high heat for 5 minutes and as soon as it starts sizzling, lower heat and let simmer for 1 hour. By this time all the moisture should have evaporated.
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The Cookery Club (OP)
If any brave sis or bro attempts this, let me know how it went lol. I've never tasted arabian, somalian, turkish or food from any other country for that matter, so I can't wait to see some of your recipes. LOl, I'm feeling so hungry now.
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you'd be eating lunch at past maghrib time like that 
:
kay: )
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