All Good Food

Kiro said:
What's pin hair? Besides most women part their hair :p

Do you know any food that gives GLOWING RED EYES??? ;D
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If you eat food that's too spicy, you'll have red eyes. Especially if you throw very hot sauce over it as well. You know, that dynamite kind of chili sauce.
 
Huzaifah ibn Adam said:
If you eat food that's too spicy, you'll have red eyes. Especially if you throw very hot sauce over it as well. You know, that dynamite kind of chili sauce.
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But bro, I can't handle spice

How do I learn the ways of the Mexican?
 
Kiro said:
What's pin hair? Besides most women part their hair :p

Do you know any food that gives GLOWING RED EYES??? ;D
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Pin straight is a description for very straight hair, hair as straight as a pin, use a hair iron:p slight wavy is nice.

Now, enough of the anime and into the kitchen, if brother Huzaifah can cook and bake so well you should try too:hiding:
 
Tandoori Chicken (and the boneless version, "chicken tikka") is still the nicest kind of chicken, though:

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It's especially good with chips, rolls, cooldrinks and Aloo Paratha:

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Tandoori Chicken is called that because it's made in a clay oven called a "Tandoor".
 
I had a friend that used to sell South African food at the Notting Hill Carnival, she used to bring back some wonderful spices from South Africa, curry powder that you could smell all around the house, not like this crap you buy nowadays in the supermarket.
 
That's right. SA has some of the best food you can find anywhere. The thing is that South Africa has food from all around the world. A person can go to SA and, no matter what kind of cuisine he's looking for, he'll find it there.
 
For the most part, slightly wavy or even curly hair is actually quite nice, not everyone has it and I think it has more personality and charisma to it - it's been given a negative rep as being 'wild' or 'untidy'. But if you do want to straighten it in a natural way, I read coconut milk is quite good for that (I was told egg works too but I didn't like the thought of egg in your hair).
 
colinberry1 said:
I had a friend that used to sell South African food at the Notting Hill Carnival, she used to bring back some wonderful spices from South Africa, curry powder that you could smell all around the house, not like this crap you buy nowadays in the supermarket.
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I don't like the spice mix boxes or ready-mixed powders you find in store, they're okay, but if you want those intense fragrant flavours to come through you need to mix them yourself, or at least know what's been put into the powders.

You wouldn't think it would, but it makes a world of difference to the cooking.
 
Mutton Karahi

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[h=2]Mutton Karahi[/h]



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by Ayesha Haq in Pakistani Delicacies Tags: Karahi, Mutton, Pakistani







27 Votes


This is a wonderful dish which will make your day and the best thing is that red chilli powder is not added in it. It is made in cracked black pepper, tomatoes and normal salt. Do try this and enjoy your Eid with family and friends …
Mutton Karahi
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Ingredients

  • 750 gms diced lamb/ mutton or beef (You can use meat with bones, there is no difference in the method of cooking and preparation)
  • 2 onions sliced (medium to large size)
  • 1 cup oil
  • 2 tbspns meat tenderizer (best meat tenderizer is green papaya paste)
  • 1/2 cup vinegar
  • 1 tspn ginger paste
  • 1 tspn garlic paste
  • 1 tspn red chilli paste (OPT) (For Hot Flavour)
  • ½ tspn cinnamon powder (fresh)
  • 2 cloves and 2 big cardamoms crushed
  • 1 tbspn cracked black pepper
  • ½ tspn of nigella seeds (kalonji seeds)
  • 2 tomatoes
  • 1 cup yogurt
  • A pinch of turmeric
FOR WHOLE GARAM MASALA

  • 1 big cardamom
  • 1 small cardamom
  • 1 stick of cinnamon
  • Few fenugreek seeds and leaves
  • ½ tspn cumin seeds
FOR GARNISHING

  • 2 – 4 green chillies sliced vertically
  • A bunch of green fresh coriander chopped
  • Few juliennes of ginger
Procedure:
-Marinade meat in vinegar and meat tenderizer (best meat tenderizer is green papaya paste) for 12 – 14 hours.
-Heat oil in a deep pan and add onions and whole garam masala and fry until onions change their color. Now add lamb pieces, turmeric and ginger garlic paste. Stir fry for 10 minutes. Now add salt to taste on low medium heat cook the meat.
-When the moisture vanishes and oil comes up, add yogurt and tomatoes and other spices except black pepper and cook on low heat until it takes a form of masala. This process will take approximately 20 minutes.
-Now add black pepper and stir. Take it out in a dish and garnish with garnishing ingredients written above.
-Serve hot with naan bread or tandoori roti.
Outcome:
Tasty and aromatic mutton karahi is ready to serve.


 
noraina said:
I don't like the spice mix boxes or ready-mixed powders you find in store, they're okay, but if you want those intense fragrant flavours to come through you need to mix them yourself, or at least know what's been put into the powders.

You wouldn't think it would, but it makes a world of difference to the cooking.
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I have to totally agree with you, I found that if you bought the whole unground spice slightly toasted it yourself and grounded or pounded it yourselves it makes the best curry.
 
Wow that looks beautiful, you must be a very good cook, it looks first-class if it tastes as good as it looks I have to congratulate you, I'm sure it does I can smell it from here.

Well you really should give the recipe and all.
 
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Chicken wings are awesome, especially when baked or grilled in the oven.
 
colinberry1 said:
Wow that looks beautiful, you must be a very good cook, it looks first-class if it tastes as good as it looks I have to congratulate you, I'm sure it does I can smell it from here.

Well you really should give the recipe and all.
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No, I didn't make it. That, sir, is made by ladies from India and Pakistan. Indian and Pakistani women are naturally good at cooking. It's a natural talent they have.

It's a fact. Put Gordon Ramsey or Jamie Oliver against even an (unknown) Indian or Pakistani woman, and she will out cook Oliver and Ramsey by far. I'm not even referring to the chefs and professional cooks among the Indo-Pak Subcontinent ladies. I'm referring to the normal housewives with no degrees or certificates or anything in cooking.
 

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