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.
Hmmm, we don't have many different cultural foods yet... it would be interesting to see more of a diversity and unique foods.
Btw, I'm sure some brothers can contribute, since there are some admirable ones here who can actually make chapattis!
Wow bro, we'll def be posting some advanced cooking recipes soon, just warming up for now inshaAllah 'throwing the bait' so to speak lol. Any bro who can make chappatis wins my admiration big time. Some sisters will be posting some of their cultural dishes and I'll be posting a recipe for biriani & nihari soon laying:
ROLF!!!!!!!!!seeeee i knewwwww they would post....inshallah i will post some dishes soon...i just have to foigure out what culture they are from seeing as im a mixture of three......
Brother Zak, doing some great copy and pasting there lol, Mashallah, Thank you for sharing….might actually try them….
My sister makes the best Tiramisu ever and it is alcohol free so inshallah will get ingredients and the method off her. It is Italian desert, so akh Muhammad, abit cultural there?
Brother Mujahid-lol, Na’am I forgot that, shukran.
Erm how to describe it, well it is sort of a desert and it has a layer of cake at the bottom and then cream on top and then another layer of the soft biscuit cake and some more cream and coffee sprinkled on top….if that makes sense.
lol....u were right sis sapphire...the bros are actually posting...and the onez who dont know how to cook are "copying and pasting"....lool.......
anyways...herez one of my fave dishes...and am good at indian cuisine so anyone want some specific one lemme know....
BUTTER CHICKEN:
ingredients..
1 kg boneless chicken(cut into small pieces)
butter abt 2 tbsps
cinnamon sticks...abt 1 and a 1/2
onion chopped...abt 1/2 a cup
red chilli powder abt 1 1/2 tsp
salt abt 1 tsp(or to taste)
almonds-a handful
cashews-a handful
tomatoes-6 to 7
coriander powder-1 1/2 tsp
orange red food colour- 1/2 a tsp
ginger garlic paste-2 tsps
ok now lets get started......
mix the ginger garlic paste and the food colour in the chicken and keep aside for abt 10 minutes...
take the butter in a pan (pressure cooker will make the process faster).....add the cinnamon sticks and the chopped onions to it and fry till light golden brown....now add the chicken to it and saute for a minute or so...now puree the tomatoes and add to the chicken....add the salt,chilli pwdr,and the coriander powder and mix well...close the lid and let it cook for abt 15 minutes (if in a pressure cooker till u get 2 whistles)....meanwhile grind the cashews and almonds to a fine paste...add this paste to the chicken and cook till the chiken is tender....serve hot with a tablespoon of butter on top...tastes best with chapatis..!!
hope u guys like it....
W'salaam
IF only i were a BIRD!!..aahh..but eating caterpillars???...:enough!:
NORWEGIAN MEATBALLS / Makes about 120 (1 1/2-inch) meatballs.
5 pounds ground meat ( beef, veal, ground three times)
2 medium onions, finely ground (save juice)
1/2 tsp. nutmeg
1/2 tsp. allspice
1 T. salt
1/2 tsp. pepper
2 eggs, beaten
1/2 cup half & half
1/2 cup cracker meal or matzo meal
4-5 beef bouillon cubes or 4-5 tsp. instant beef bouillon
2 tsp. Kitchen Bouquet Flour
Heat over to 350 degrees. Combine all meatball ingredients, knead by hand 5 minutes or more to blend spices into meat. Lightly grease or coat shallow baking pans with no-stick cooking spray. Form small round meat balls; dipping hands into cold water to shape smooth. Bake 10 to 15 minutes. Place meatballs in large kettle; add bouillon cubes, meat drippings from baking pan and water to cover. Stir in Kitchen Bouquet. heat to boiling; reduce heat and simmer 1 hour. Remove meatballs. Thicken gravy with flour to desired consistency.
Its nice served with boiled potatoes, and mashed carots...
4 dl (1 2/3 cups) 35 percent fat sour cream
about 3 dl (1 1/4 cups) flour
about 1 1/4 liters (5 cups) full fat milk
3/4 teaspoon salt
Sour cream porridge with dried meats was festive food in the olden days and is still considered that today.
Sour cream porridge must be made from high fat (35%) natural sour cream, with no stabilizers or gelatin added. For the best results, use homemade sour cream. Heat 2 1/2 dl (1 cup) whipping cream to 35 C (95 F), almost body temperature, then whisk in 2 tablespoons buttermilk. Let stand at room temperature at least 8 hours, until thickened.
Simmer sour cream, covered, about 15 minutes.
Sift over 1/3 of the flour. Simmer until the butterfat begins to leach out. Skim off the fat.
Sift over the remaining flour and bring to a boil. Bring the milk to a boil and thin the porridge to desired consistency. Whisk until smooth. Simmer about 10 minutes, and season with salt. Serve with the fat, sugar and cinnamon. Instead of the milk-fat on, its also nice with just a small piece of butter.
2 T. margarine
3 1/2 T. flour
2 dl (3/4 cup) full fat milk
salt
freshly ground white pepper
ground nutmeg
5 dl (2 cups) flaked cooked fish
2 eggs
1 1/2 dl (2/3 cup) breadcrumbs
1 T. butter
Preheat the oven to 160 degrees C.
Melt the margarine and add the flour. Gradually whisk in the milk and seasonings. Bring to a boil, whisking until thick. Stir in the fish. Beat the egg and stir into the mixture.
Grease a 1 liter (quart) ovenproof dish and sprinkle bottom and sides with breadcrumbs. Pour the fish mixture into the prepared dish. Smooth the top with a rubber spatula, sprinkle with breadcrumbs and dot with butter. Place a cloth towel in the bottom on an oven tray. Place the dish on the towel (to keep it from moving). Add water to reach halfway up the sides of the dish. Bake 25 minutes.
Serve with melted butter with chopped hard-cooked egg and coleslaw. And ofcourse, like any other food, with boiled potatoes.
And one more, if you are going to make meatballs, you need this:
CREAMED PEAS (Grønn ertestuing)
2 cups (5 dl) dried peas
1 quart (liter) water
3 T. butter
3 T. flour
2 tsp. salt or more
1 tsp. sugar
It is amazing how inexpensive, traditional, good food can be. I remember these creamed peas served with mama's delectable meatballs (they taste good with any meat), or when we ate lutefisk. The dried peas only cost pennies a pound. If unavailable at your food market, check out your Scandinavian delicatessen or natural food stores.
Rinse the peas well and pick out any foreign objects. Place in water to soak overnight in a cool place. Let them simmer in the water they were soaked in, approximately 1 1/2 to 2 hours. Mix the flour with the butter and add to the peas and let simmer about 10 minutes longer. Add salt and sugar to taste. If you wish you may add a peeled or diced carrot to the peas during the last 1/2 hour of cooking. No sugar is needed if you add a carrot.
Wowwwwwww so many interesting recipes here. I'm lost as to which one to try first. But I think it'll be sis Umm's fish one first.
Looool, one sis said something about Zak copying and pasting hehehehe well, when I saw Zak's recipe I was like hmmmm I wonder if he can actually make this Still grt recipes bro, but I cheat in mine lol. I just buy the ready-mixed masala for nihari and biriani and follow instructions. So much easier.
The best ready-mixed masala is made by Lazeezah and is available in all desi supermarkets. I'll soon post the lazy persons version of making both dishes lol
and omg brothers can make rotis? thats the hardest thing in the cooking world :enough!:
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
the best way to make a round roti[which usually gets the shape of australia :brother:] is.....place a round plate on it...
omg that makes a totally unsuccessful roti because then it dont puff up.
naahhh sis amani rotis jus need some practise....i used to find em hard to make too....but once u get a hang of it...its easy peasy...
lol come do mine for me
ok ill share my fav recipe because its like v easy and convenient
one chicken breast. cook that with water .only adding salt and black pepper.
when the water burns off let the meat cool
ok in the food processor process some
-grated cheese (depending on how cheesy you like it but a handful of cheese is about a good amount)
- a tbs of mayonnaise
-about two drops of milk
-pinch of salt
-drop of lemon juice
-some hot sauce
-few slices of onion
-a nit of mustard pickle
-and a bit of sweet pepper.
blend that.
add in chicken and blend though not too much. other wise it will turn pasty and its better creamy.
if you want it creamer just add in more mayo
leave in fridge .and put on sandwiches/crackers/ you get the picture.
woohoo cold chicken
** o and im not useless at making rotis sisters but that dont make them any easier
Last edited by S_87; 12-24-2005 at 04:15 PM.
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
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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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