Post your FOOD pics on Ramadhan 2007

[~Taalibah~]

A very small donut!!!

I'm going to ask my grandmother if she knows what this is! i've never eaten it.

 

[north_malaysian]

I'm going to ask my grandmother if she knows what this is! i've never eaten it.

Are you Tamil? As Abd Raouf mentioned, i think this delicacy originated from Tamil Nadu.

Many South Indian food are considered as "Malaysian" food today... talking about naturalisation...

 

[~Taalibah~]

Are you Tamil? As Abd Raouf mentioned, i think this delicacy originated from Tamil Nadu.

Many South Indian food are considered as "Malaysian" food today... talking about naturalisation...

Nope. my older family comes from somewhere in India.
the only stuff i know that looks like that, tastes more like a bajia (and they like to make ie strong! agh .
Anybody here eats Haleem?
(took some food pics got to upload them)

 

[north_malaysian]

Anybody here eats Haleem?

I have a friend named Haleem... and I dont eat him.oh:

 

[Tania]

I'm baking Muffin to give away...(giving away to masjid actually... ).

I tried to see how are you doing the muffins and i found a recipe with carrots in it. Are you adding carots too in the cake :?
It looks a little bit different from your picture :-[

 

[syilla]

^^^nah...mine is blueberry muffin

yours look yummy. i love carrot cheese cake

 

[Tania]

I like the cheese cakes and cheese pies but i never tried until now the carrot cakes.
We eat a lot of pretzel. They are so tasty. Someone said we are a p[retzel nation. They are sold everywhere in the streets :statisfie

 

[sister herb]

Did somebody mentioned a word as cheese cake here... This is what I did yesterday:

white chocolate cheesecake with strawberries. Haven´t taste it yet... :scared: still many hours to iftar... ;D

 

[ahsan28]

Meat and greet

By Jyoti Kalsi, Gulf News Report


Featuring some German recipes to add variety to your iftar menu. The recipes have been provided by chef Houssem Hamouda from Brauhaus at the Jumeirah Rotana Hotel, Dubai


http://www.gulfnews.com/tabloid/Food/10157338.html

 

[syilla]

I like the cheese cakes and cheese pies but i never tried until now the carrot cakes.
We eat a lot of pretzel. They are so tasty. Someone said we are a p[retzel nation. They are sold everywhere in the streets :statisfie

i never have tried home made pretzel.


But my family definitely love to buy aunty anne's pretzel

dip with this

Home made eid cookies...

just made it yesterday...

 

[north_malaysian]

I like the cheese cakes and cheese pies but i never tried until now the carrot cakes.
We eat a lot of pretzel. They are so tasty. Someone said we are a p[retzel nation. They are sold everywhere in the streets :statisfie

Romania is a Pretzel nation?

I always thought that pretzel is something "New York"

 

[Tania]

Romania is a Pretzel nation?

I always thought that pretzel is something "New York"

They are not expensive, even during fast are allowed and are tasty I didn't know about New York but we don't eat too much the pretzel posted by me in the previous picture. We have more this type:

and the next one:

 

[Tania]

They look delicious and the second one looks like "fornetti" cake which its sold in small shops here.

Do you think its the same because i like them :statisfie but they never shared the recipe.

 

[syilla]

^^^it looks more like puff with fillings

 

[Tania]

^^^it looks more like puff with fillings

I was sure you made something like this in the second pic. Do you have the recipe of the puff:? They use for fillings from chees upto nuts everything.

 

[Kittygyal]

Did somebody mentioned a word as cheese cake here... This is what I did yesterday:

http://farm1.static.flickr.com/233/516155604_dd4211a0c6.jpg

white chocolate cheesecake with strawberries. Haven´t taste it yet... :scared: still many hours to iftar... ;D

O0O0H i miss my cheese cakes poor snowy

Mmmm that looks delicious going to buy some inabit and munch

good maker you are :mmokay:

 

[syilla]

I was sure you made something like this in the second pic. Do you have the recipe of the puff:? They use for fillings from chees upto nuts everything.

This is only simple recipe for cream puff. But its still yummy

Rise & Shine Cream Puff
There are 3 stages in preparing Cream Puff. First we need to prepare the shell, then the filling and finally to assemble the two. The recipe for the shell is called choux paste, the filling is called Pastry Cream. It is advisable to prepare the Pastry cream first and keep it cool in the chiller before use.


Ingredients for Choux Paste
250 ml water
100 gm Rise & Shine
1 tbsp sugar
1 tsp salt
125 gm all purpose flour
3 whole egg

Methods
1. Put water, salt, sugar, Rise & Shine margarine in a medium size pot. Leave to boil. Slow the fire, let it simmer for 30 sec.
2. Pour in the flour, stir well. Keep on stirring until mixture become paste and leave the sides of the pot.
3. Take out from fire and leave to cool.
4. When properly cooled, beat in the eggs using electric beater one at the time.
5. Pipe the batter on a well greased tray. Sprinkle some water and bake at 175C for 20 minutes or until golden brown.
6. Take off from the oven and leave to cool

Ingredients for Pastry Cream
500 ml Full cream milk
50 gm Rise & Shine
80 gm castor sugar
1 tsp vanilla essence
2 yolks
0.5 tsp salt

Methods


1. Simmer the milk for 2 minutes
2. In a mixing bowl, mix all ingredients except vanilla essence
3. Put in the milk, stir well. Once the milk started to thicken slow the fire when the cream bubbled from the bottom of the pot, add in the essence. Stir well. Put off from fire
4. Leave to cool. When cooled use an electric beater and beat the cream for 1 minute. It is now ready to use.

How to assemble
1. Take the shell and make a slid. Insert a spoonful of the cream. Dust with sieved icing sugar to enhance appearance. Ready to serve!

Putting margerine / butter.

mixed until become paste

after putting the eggs

piping the batter

after come out from the oven.

the images taken from www.myresipi.com.

After that you just slice half the puff and fill in the puff inside.

cream puff recipe

 

[Abdul-Raouf]

Nope. my older family comes from somewhere in India.
the only stuff i know that looks like that, tastes more like a bajia (and they like to make ie strong! agh .
Anybody here eats Haleem?
(took some food pics got to upload them)

Heavenly Haleem..

Posted in Brunch, Indian recipes, Lamb, Beef, Mutton, Ramadhan Special / Iftaar Special tagged Can have at Lunch or Dinner, Haleem, Hyderabadi Recipe, Iftaar Special Recipe, Indian Recipe, Lamb, Beef, Mutton, Mutton Haleem, Mutton recipes, Porridge, Ramadhan Special Recipe, Stew at 4:42 pm by Mona

Haleem, is a stew or a porridge made by slow cooking the lentils, meat and broken wheat together. Its one of the most nutritous one-dish meals anyone can have. Its perfect for a cold weather, or a starving stomach

Its mostly a Hyderabadi dish, usually had by Hyderabadi muslims in the month of Ramadhan.​

I remember back in India, stalls and shops, especially for the month of Ramadhan would be set up and people would gather in big crowds to have it then and there, or parcel it and take home for everyone

The crowds and the stalls which would especially be seen in the month of Ramadhan in Hyderabad was a sight to watch, remember and recollect always. Missing India and my Dear Parents now ! sob My Mum used to prepare many snacks for iftaar and delicious meals at dinner. I on the other hand, do not prepare many snacks, my way is to prepare only one snack at iftaar and have dinner immediately after it..​

Well, I prepared it for dinner yesterday and it turned out very good. Everyone in my house loved it, especially my dear hubby and i felt like a proud, content cook of the house !​

This dish too needs some pre-planning and is a little bit time consuming. But anything for a yummy dish once in a while, isnt it

I feel that the Haleem which we get from the market is greasy and heavy. I always like to prepare Haleem in my house instead of getting it from the market which will be unhealthy, where i can add my own clean and washed ingredients, and i will be knowing how much amount of oil i have added to the dish

Well, Here goes the recipe:​

Serves : 4 or 5 people
Ingredients:

• Broken Wheat/Bulgar Wheat - 1/2 cup
• Split Bengal Gram/Chana Dal - 1/3 cup
• Split Grren Gram/Moong dal - 1/3 cup
• Split Yellow Lentils/Masoor dal - 1/3 cup
• Salt - 2 1/2 tsp
• Mutton - 500 gms, cut into 2 inch cubes, washed
• Turmeric/Haldi - 1/2 tsp
• Canola oil/Butter - 4 tbsp
• Onions - 2, sliced
• Ginger-Garlic paste - 2 tbsp
• Coriander seeds - 2 tsp, dry roasted and powdered
• Cumin seeds - 1/2 tsp, dry roasted and powdered
• Green Cardamom - 5, powdered with skin on
• Yoghurt - 1 cup
• Tomatoes - 2, large, chopped
• Bay leaves - 2
• Dried red chillies - 2, split into two halves and seeds shaken out
• Garam masala - 1 tsp
• Red chilli powder - 1 tsp
• Black pepper - 1/2 tsp

For Garnish:

• Mint leaves - 4 tbsp
• Coriander leaves - 4 tbsp
• Green chillies - 1 tsp
• Onion - 1, large, thinly sliced
• Lemon/Lime - 4, cut into quarters
• Butter - 2 tbsp

Method:

• Wash and marinate the cubed mutton pieces in a tsp of salt, and turmeric for 30 minutes.
• Wash and soak the Bulgar wheat overnight in generous amount of water in a bowl.
• Likewise in a different bowl, wash and soak the dals overnight in lots of water.
• In a pan at medium heat, pour 2 tbsp of butter or oil and add the sliced onion. Fry them till light brown in colour.
• Add ginger garlic paste, coriander and cumin seed powder, green cardamom powder and mix well.
• After a minute add the yoghurt. Let it cook it it leaves oil. Then add the chopped tomatoes and cook it till the mixture becomes mushy in texture.
• Remove from heat and let it cool. Once cool, grind the whole mixture to a fine paste and set it aside. Lets name this ‘Mixture A’.
• Drain the dals and pressure cook them till they are soft in 3 cups water. Grind them once done to a smooth paste. This is our ‘Mixture B’
• Meanwhile, in a different pressure cooker, add a tbsp of canola oil or butter and add the marinated mutton. Fry it till it changes colour and is no longer red in colour. Add 1 1/2 glass of water to it and pressure cook it till the meat is very tender. Shred the meat cubes once cool, and drain, strain and reserve the stock.
• In a different pressure cooker, pressure cook the drained broken or bulgar wheat in 2 1/2 cups water till it is soft. Once cool, grind it to a paste.This will be our ‘Mixture C’.
• Now, in a big bowl at medium heat, pour a tbsp of cabola oil or butter, add to it, the dried red chillies and bay leaves. Once they start spluttering, pour in the Mixture A, B and C. Add the remaining salt, Garam masala, red chilli powder and black pepper powder. If the mixture appears to be too thick and you wamt it a bit loose in consistency, add the meat stock till you the consistency you like.
• Simmer and let it boil for 10 minutes, stirring it once in awhile taking care it doesnt stick to the bottom of the bowl.
• Fry the sliced onion till brown and crisp, for garnish and keep aside in a bowl.
• When you sit to have it, pour the haleem into individual plates and add each of the ingredients for garnishing. Serve it hot. Enjoy.vi

VISIT : http://monaafzal.wordpress.com/2007/09/19/

I googled for haleem... found this Indian site...

VISIT : http://monaafzal.wordpress.com/

 

[Abdul-Raouf]

Nestle - Maggi : Various Cuisines

http://www.nestle-family.com/maggi/eng/maggi_cusines.aspx

Nestle - Maggi : Ramadhan Competition

http://www.nestle-family.com/Ramadan2007/eng/Default.aspx?rlink=Maggi-En

 

[Tania]

This is only simple recipe for cream puff. But its still yummy

I never tried to cook that but it looks like a cake what i like too

Its so great when they are posting pics after each stage of cooking :-[ (at least to see the beginners how its supposed to look)