The Cookery Club

My rotis are africa shaped. No matter how i try i can never get them round. They taste good though

format_quote Originally Posted by mehnaz

Salaam,

whoaaaa sis UmmKhadi...u seem to be on a recipe higghhh..........JazakAllah khair for posting!!!

W'salaam

Hehe. I just wanted to share some of my countrys cooking with you all... Its maybe exotic to a lot of you hehe.

what is a roti?
any explain plz

salam!

count me in too guyz i cant make good rotis aswell! tho i can make round ones.....but they dont puff up at all! :i find rice better than rotis...... no waste of time...!

ma'salamaah

format_quote Originally Posted by ummhabibah

what is a roti?
any explain plz

sis this is wat chapptis are!!!!!!!!!!

chapttis are pancake-like breads , native to India, and are usually made from a simple mixture of whole-wheat flour and water. However, for a different texture, chapatis can be made with chickpea or corn flour. The dough is rolled into thin rounds and baked on a griddle, usually without oil, to form small cakes. Pieces of chapati are torn off and used as a scoop or pusher for many Indian dishes.

Assalamu'alaikum
Sis half-and-half is
A mixture of half milk and half cream,it has 10-12% milkfat and cannot be whipped.
Substitutions: Equal parts milk and cream

I'm sorry sis, I can't tell you what the kitchen bouquet flour is

Oookay, I have a recipe for cheese cake over here which my family loooooooves, it's without crust though

Family Cheesecake

4 packages (8oz each) cream cheese, softened
1 1/2 cups sugar
1/2 cup cornstarch
1 cup unsalted butter softened
2 cups heavy cream
6 eggs

Heat oven to 350F . Coat a 10 inch springform pan with nonstick cooking spray, or just grease with butter. Wrap ou tside of pan with foil (not really necessary, I always skip this part lol )
In a large bowl, beat cream cheese until smooth and light. Add sugar, then corsnstarch, butter , cream and eggs BEATING WELL after each addition. Pour into prepared pan. Place pan in a pan filled with 1" water.
Bake at 350F for 1 hour or until golden brown. Transfer to a wire rack to cook.
Once cheesecake has cooled (about three hours) loosen the sides of pan , cover, and put in refrigerator

This tastes yummyier if left over night

I have one here for an Arab Saudi dish which is called Kabsah....mmm..the ingredient amounts are more or less this amount because usually I never measure things whilst cooking However you people might want to halve this recipe because I make it to feed 7, thus the large amounts

Kabsah

5 large onions sliced
8 pieces garlic
10 cups rice
14 cardamoms
3 to 4 inches cinnamon stick
14 cloves
1 teasp whole black pepper seeds
1 tbsp cumin powder
1 teasp turmeric powder
2 dried limes
1 dozen tomatoes
1- 1 1/2 can tomato paste (small)
2 chickens, cut as how you like

Fry onions and garlic in oil until golden brown, Add in all the spices and fry a further 5 mins until fragrant,Then add in tomatoes and tomato paste, fry until tomatoes are soft and mushy Add in chicken and let cook for 10 mins, stirring occasionally. Add in rice (which has been soaked beforehand in water and 1 tsp turmeric ) and enough water to cook rice and salt to taste. Cover pot and let cook until rice is done whist stirring once in a while so the rice at the bottom doesn't burn. Serve with tomato salsa, salad, and yoghurt. Say Bismillah and dig in!!

Oops, I think I'm posting a bit too many recipes one after another but I'm really a cooking freak so i hope you guys dont think I'm hogging up the thread

Ok this is a recipe for a common Malaysian/Indonesian dish

Ayam Panggang Gahru

1 chicken, cleaned, use whole or cut into 4 pieces
2 cups coconut milk
4 tbsp grated coconut, roasted over low heat till golden brown, then pound into a paste
1 fragrant lime leaf
2 tbsp coriander powder
1 tsp cumin powder
1 stalk lemon grass, bruised
2 small limes, juice extracted
6 tbsp cooking oil

Grind into a fine paste
6 fresh chillies (deseed if you like a milder flavor)
12 dried chillies (deseed for milder flavor and soak to soften)
4 candlenuts
5 shallots
1 small piece ginger.....about almond size

Rub roasted, ground coconut into the chicken evenly, then rub in coriander and cumin powder, ground ingredients and salt. Add lime leaf and lemon grass.
Heat oil in a deep pot then put in the chicken with all spices and fry until fragrant. Add coconut milk and simmer on low heat ( this is to avoid the curdling of the milk). When gravy is fairly thick, remove chicken from heat, put in a tray and grill in oven for 15-20 mins. Remove from Tray and sprinkle with lime juice, It has it's accompaniments I'll post them

This is an Indian Dish that I especially like

Mutton Chops with Gravy

600g mutton or lab chops (about 8 chops)

Grind to a fine paste :
6 green chillies
4 red chillies
3 slices ginger (each 1 cm thick)
5 cloves garlic

2 tbsp plain yoghurt or juice of 1 lime
2 tbsp coriander powder
1 tbsp chilli powder
2 onions - chop
4 tomatoes - chop
6 stalks big coriander leaves - chop
salt to taste

Ingredients for frying:
1 small onion - slice thinly
4 cardamoms
5 cloves
1 stick cinnamon (2 in long)

10 tbsp oil
3 - 4 cups water


In a large bowl, combine chops with all the above ingrdients except ingrdients for frying, oil and water. Heat oil, add ingrdients for frying. When fragrant, add mutton and fry till fragrant then add water. Cover and boil, removing cover and stirring from time to time. Continue cooking till mutton is tender and the gravy is very thick.

From what I can see from the recipie, kitchen bouquet or what it was, is that powder you add to make sauce heavy... Like here, we use potato-flour, or sometimes something from a bag, specially made for meatball-sauce, Maizena brown version...

I dont know what people call things in other countries hehe, I am clueless.

format_quote Originally Posted by ummbilal

can someone answer this please

Oh Ummsis, sowee I just seen ur post. Kitchen Bouquet is: BROWNING AND SEASONING SAUCE. BRINGS OUT THE JUICY FLAVOR OF MEATS GRAVYS AND STEWS. FOUR OUNCE SIZE LARGE ONLY AVAILABLE

It's available in a bottle and Kitchen Bouquet is it's actual name.


Hehehe checked that on the net

format_quote Originally Posted by Nadia Waheed

...

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.


happy cooking

Nadia

Masha Allah:coolsis:

I just made that, in fact i am eating it right now...i didn't add chilli, didn't have it. nevertheless it tast's nice!

format_quote Originally Posted by Jannah

Masha Allah:coolsis:

I just made that, in fact i am eating it right now...i didn't add chilli, didn't have it. nevertheless it tast's nice!

Wow sis that's great mashaAllah Chilli sauce will do just as well. Awww I feel so proud of you :coolsis: