The Cookery Club

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hey anyone tried rawghni rawTi? as in rawghni chipatti?
its really yum-melt-in-ur-mouth delicious!!!
just make the normal dough for chipattis (whole meal flour and water) and add olive oil. try making it pronThi style (even more yummy and buttery feathers...)
 
p style is when you put a dob of butter in the ball of dough ur working with.
then you bring up the sides of the dough and close it up in the middle (enclosing the butter inside) and then mould the dough carefully into a snake and then roll that up into a ball again and roll it out flat with a rolling pin.
when the chipatti is nice and thinly rolled out circle-flip it onto a wide frying pan and cook. the butter rolled up inside creates crispy feathers and flakes in the chipatti when it cooks
 
oh yeah i know this style, i have never done it before though lol... thx bintee..

i'll stick to the simple style hehe...

wassalaam
 
hmmmm c'mon lets see some ingredients for fish [preferably hutki shira i dont knw how to say this in english]

ma'salamah
 
Assalamu Alaikum,

Well i'm kinda new to this site...only joined a couple days ago..and i saw a thread tittled "The Cookery Club" and i loveeee cooking and baking....

So Inshallah i will be sharing some recipes with you all and btw i LOVE arabia dishes but unfortunately i don't have many:-\
 
I have a lot of recipes that I love but can't remember any.

Here's my favorite salad dressing though:

1/4 cup extra virgin olive oil
3 tbsp mayonaise
juice of 3/4 of a lemon
1 huge garlic clove, minced
salt and pepper to taste
dash of oregano

mix it all up and put it on your salad and enjoy! :)


Here's a bean dip that I make every week to snack on with celery and cut up cucumbers:

1 large can white kidney beans
1/4 cup chopped up fresh parsley
1/3 cup olive oil
juice of 2 lemons
2 cloves garlic

drain beans and rinse.
combine all ingredients in a food processer and run until smooth
dip celery, cut up cucumber (i prefer the english kind), pita bread, etc. in it and enjoy! :)
 
This is really good and one of my favs but I can't take credit for it since it's a Rachel Ray recipe:

Chicken Piccata Pasta Toss

2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish

Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.
 
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Stuffed Grape Leaves (my sister's recipe but wicked good!!)

Cook 2 servings of any kind of rice (I prefer brown basmati rice)

Finely chop 1 onion.

Mix with cooled rice and 1 pound raw ground lamb.

Add garlic powder, onion powder, salt, pepper, cajun spice and a pinch of tarragon and mix well.

Take 1 roll of leaves out of the jar and unkrinkle them and pull apart one at a time placing the veign side up and cutting the stem off with scissors.

Put 1 blob of lamb mix on each grapeleave at the base where the stem was, roll the sides in and then roll from the bottom up real tight.

Place one by one into a glass lasagna pan that has been sprayed with olive oil spray and pack them in like sardines, but only one layer.

Take the juice of 6 lemons (no fake stuff) and pour all over covering the grape leaves.

cover tight with foil and bake at 325 fareignheit for an hour and a half.

(sorry..don't know the conversion for you guys who aren't in the US)

*don't shake the pan while baking or they will unroll....been there done that..don't wanna do it again! ;) *
 
Oh I guess I'll have to eliminate the wine in my recipes for now on right? Or can I still have it since it cooks off?
 
doodlebug said:
This is really good and one of my favs but I can't take credit for it since it's a Rachel Ray recipe:

Chicken Piccata Pasta Toss

2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish

Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.
Click to expand...

i just realised there is wine in it... :( :(....i can't remember what's the substitute of wine that is halal... i listen somewhere in the radio...but i can't remember what is it...
 
syilla said:
i just realised there is wine in it... :( :(....i can't remember what's the substitute of wine that is halal... i listen somewhere in the radio...but i can't remember what is it...
Click to expand...


hmmmm...would be good to know since i normally would put some red wine in my pasta sauce.

:uuh:


Maybe for this particular recipe substitute some chicken broth and a little bit more lemon juice for the wine. I'll have to try it.
 
^^^i'm not sure about it...guess you have to ask the knowledgeable muslims.

but usually...in islam...something that we are unsure of....we should avoid it. So i stick to that principle :)
 
As salaamu alaykum,

I have a question to ask InshaAllah!!

Q:Is there a way of making Samosa's and all things of it's like less oily??

apart from placing them, on stuff once they're freid to absorb the oil!!

Thanx :peace:
 
As salaamu alaykum,

Well Mawaddah here's the first of Ramadhaan Recipes you asked for!!

One we used to have Fil Bilaad ;)

This is nice I have to give a big thumbs up to ... it is absolutley delicious!! :wub:

Honey Cake ( Bint As-Sahn) , A Decadent Dessert!!

Servings:8


Ingredients:

1 packet dry active yeast

1/4 c warm water

3 c. flour

1 t. salt

4 large eggs, beaten well

3/4 c. ghee (see full listing of recipes)

Melted ghee or butter , for serving

warm honey, for serving


Instructions:

Dissolve yeast in the warm water. Into a large mixing bowl sift the flour and salt. Make a well in center of the flour mixture. Pour beaten eggs and the yeast mixture into the well in center of the flour mixture. Stir to blend and then kneed well. Slowly mix in the 1/4 c. warm melted ghee, continuously kneed dough throughout this process. Continue kneading until dough is smooth and elastic. If dough seems to dry add a small amount of water at a time. Flour your hands and dive the dough into 16 balls about the size of a large egg. On a lightly floured board place a dough ball and form into a very thin round shape, using the heel of your hand. A rolling pin may be used. Brush a baking sheet with ghee. Place the completed round on the baking tray and brush well with melted ghee. Shape 7 more rounds. After completing each round place on top of the previous round, press the edges with fingertips and brush well with ghee. Repeat this process with the other 8 rounds . You will have 2 stacks on the baking sheet, be sure to brush the last round with the ghee. Let rest in a warm place for 45 minutes. Bake in a 350 degree Fahrenheit oven for 25-30 minutes until light golden brown. If you tap the base of the tray there should be a hollow sound to indicate the cakes are done.

Best way to eat:Serve hot with generous amounts of melted butter and warm honey on top


Note: The traditional way of eating this is to break off pieces with the fingertips and dip into butter and honey that remains on the serving platter. It may also be served by cutting it into wedges and spooning butter and honey remaining on the serving platter over top.
 
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^ Can you beleive it, 5 years in Yemen and I've never tasted Bint As-Sahn? :(

Well I'm going to try this now insha'allah for sure ;) butter can do as a substitute for ghee right? no way you can find ghee here in the Bahamas :-\

Q:Is there a way of making Samosa's and all things of it's like less oily??

apart from placing them, on stuff once they're freid to absorb the oil!!
Click to expand...

Mmmm.....well samosas are always naturally a little bit oily, But if you use those skins from the store, They turn out ALOT more oilier than when you make your own home made skins. But home made skins are so much work :( But they taste much better.

Another thing maybe is to make sure that the heat is exactly just right before you put in the samosas so that they dont stay in the oil absorbing it up before it actually starts cooking. Drain it good before lifting. Place on paper towels, Thats about all I know :p
 
As salaamu aalykum,

^ Can you beleive it, 5 years in Yemen and I've never tasted Bint As-Sahn? :(
Click to expand...

Really, I remember on ramdhaan our neighbours would come with a big plate of that.. staright from the oven!!.. *ssiiiighs* :'( :'(

I might try it too InshaAllah...but it'll be no way near theirs!!

Well I'm going to try this now insha'allah for sure butter can do as a substitute for ghee right? no way you can find ghee here in the Bahamas
Click to expand...

You don't have Ghee in the Bahamas :? man that place is dry!!! ;D

Mmmm.....well samosas are always naturally a little bit oily, But if you use those skins from the store, They turn out ALOT more oilier than when you make your own home made skins. But home made skins are so much work But they taste much better.

Another thing maybe is to make sure that the heat is exactly just right before you put in the samosas so that they dont stay in the oil absorbing it up before it actually starts cooking. Drain it good before lifting. Place on paper towels, Thats about all I know
Click to expand...

Thanx .. I can't eat too much of 'em if they're too oily it upsets my stomach!! :-\

I don't use the ones from the shops anyways, I make 'em myself, those ones start to crack and let all the insides pop out into the oil.. and yeah they absorb way too much oil up!! :heated: :heated:
 
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hey... you gals should posts me some of your cookings...

you're making me hungry...
 

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