The Cookery Club
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IceQueen~
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Making samosas with less oil
I've heard that you can make chips with less oil by mixing water and oil in a spray (type) bottle and sparaying them with the mixture and then baking them in the oven.
I suppose one could do the same with samosas but they might take longer to get made that's all.
We normally use olive oil cos that doesn't change to saturated/cholesterol fat when heated and we take em out on the side of the 'tavva' to let the oil drain away into the middle away from the samosas then we dry em in kitchen towels.
A lot of 'dos' but you get nice and NOT oily samosas
I've heard that you can make chips with less oil by mixing water and oil in a spray (type) bottle and sparaying them with the mixture and then baking them in the oven.
I suppose one could do the same with samosas but they might take longer to get made that's all.
We normally use olive oil cos that doesn't change to saturated/cholesterol fat when heated and we take em out on the side of the 'tavva' to let the oil drain away into the middle away from the samosas then we dry em in kitchen towels.
A lot of 'dos' but you get nice and NOT oily samosas
IceQueen~
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SUPER DUPER CHICKEN CURRY!!!
need:
1 kilo of chicken (chopped)
2-3 small onions (chopped into large cubes- just quarter em)
about 8 pieces of garlic (chopped)
about a level tsp of salt
half tsp of tumeric powder (haldi)
1/4 tsp to half of dried coriander (dhaniya) powder
you can cheat with a bit of curry powder as well
1/2 a cup of water or maybe 3/4...
about 2 meduim size tomatoes (chopped up/sliced)
about half a cup of olive oil (hello health freak)
chilli powder
how to make:
put the chicken, onions, salt, garlic, and chilli depending on how much chilli you want- all into a pan.
put enough water to just about cover the chicken.
put the lid on the pan and leave on high heat for about 7 minutes.
after 7 minutes check the chicken(-should be white coloured by now) and then add the tumeric/haldi powder and about 1 1/2 level tbls of curry powder.
add the half-cup olive oil. you should have the heat on medium now. also add the dhaniya/coriander powder.
stir every now and then till you can see the oil separating from the rest of the liquid in the pan. the curry should almost be made by now so add the tomatoes and stir for about another 5 or so minutes and the tomatoes have been totally pulverised and mashed..
taste and see if you want more salt
when its all done turn off the heat and erm get a recipe for chipattis
need:
1 kilo of chicken (chopped)
2-3 small onions (chopped into large cubes- just quarter em)
about 8 pieces of garlic (chopped)
about a level tsp of salt
half tsp of tumeric powder (haldi)
1/4 tsp to half of dried coriander (dhaniya) powder
you can cheat with a bit of curry powder
as well1/2 a cup of water or maybe 3/4...
about 2 meduim size tomatoes (chopped up/sliced)
about half a cup of olive oil (hello health freak
) chilli powder
how to make:
put the chicken, onions, salt, garlic, and chilli depending on how much chilli you want- all into a pan.
put enough water to just about cover the chicken.
put the lid on the pan and leave on high heat for about 7 minutes.
after 7 minutes check the chicken(-should be white coloured by now) and then add the tumeric/haldi powder and about 1 1/2 level tbls of curry powder.
add the half-cup olive oil. you should have the heat on medium now. also add the dhaniya/coriander powder.
stir every now and then till you can see the oil separating from the rest of the liquid in the pan. the curry should almost be made by now so add the tomatoes and stir for about another 5 or so minutes and the tomatoes have been totally pulverised
and mashed..taste and see if you want more salt
when its all done turn off the heat and erm get a recipe for chipattis
^ Get the recipe for chapattis after the chicken is done? :rollseyes you'd be eating lunch at past maghrib time like that :giggling:
Naah......make the chapattis whilst the chicken curry is boiling
sorry I'm being lame today :uhwhat:
Naah......make the chapattis whilst the chicken curry is boiling
sorry I'm being lame today :uhwhat:
sacred_rose
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this is pretty cool great idea whoever started this thread now if i ever learn how to cook ill be using some of these recipes lol
lyesh
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Ok Everyone.... I'll tell u how to make a traditional Maldivian side dish. Its called "Mas-huni".
U'll need:
1 can of tuna fish
1 finely chopped onion
1/2 coconut (freshly grated)
1 cherry pepper (chopped)
Juice of 1 lime
Salt to season
Chilli paste (optional)
Tomato (optional)
1. Mix chopped onion, lime, chilli and salt.
2. Add fish, grated coconut and tomato and mix them all well. (simple as that
kay: )It's delicious with Roti/ Bread or Toast. Taste good with tacos or tortillas as well.
Check it out....
umm-sulaim
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thanks sis, might try that for iftaar one day
and mawaddah i don't beleive you never had bint sahan... ;D
wassalaam
and mawaddah i don't beleive you never had bint sahan... ;D
wassalaam
Especially for Nazia sis :wub:
HUMOUS
1 can chick peas, drained (16 oz.)
1 clove garlic
1/2 small onion
Juice of 1 lemon
1 tbsp. olive oil
1 tbsp. sesame oil (tahini)
1 tbsp. parsley, chopped
Cayenne pepper, optional
Place garlic, onion and parsley in food processor, chop fine. Add olive oil and tahini. Process until mixed. Add chick peas and lemon juice. Blend well. This can be used as a vegetable dip or side salad. Can also be place in pita bread and used as a gyro dressing. A little cayenne pepper can be added for zip.
HUMOUS
1 can chick peas, drained (16 oz.)
1 clove garlic
1/2 small onion
Juice of 1 lemon
1 tbsp. olive oil
1 tbsp. sesame oil (tahini)
1 tbsp. parsley, chopped
Cayenne pepper, optional
Place garlic, onion and parsley in food processor, chop fine. Add olive oil and tahini. Process until mixed. Add chick peas and lemon juice. Blend well. This can be used as a vegetable dip or side salad. Can also be place in pita bread and used as a gyro dressing. A little cayenne pepper can be added for zip.
Curaezipirid
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Yes:
use red lentils
you can soak the lentils to shorten the cooking period but with red lentils it should not be needed; but wash the lentils
fry an onion and some ginger in olive oil or ghee
(olive oil in butter is more like ghee than butter alone: and use lots of)
put in to fry also some spices to your own taste: but try the five "c"'s of a curry, that are coriander, cumin, cloves, cinnamon, and chilli: in this recipe I would use them in the proportion of that sequence with most coriander and least chilli which is a bit different to usual: usually more cumin and less clove, and chilli is always the most variable. Use green chilli in this recipe.
Then add in the red lentils and let them heat briefly in the oil, so there has to be enough oil/ghee to saturate the lentils.
Before any begin sticking add the water, using that amount of water that the lentil packaging tells to.
put in lime juice and a bay leaf.
leave the lid on until it cooks and eat with rice and yogurt
use red lentils
you can soak the lentils to shorten the cooking period but with red lentils it should not be needed; but wash the lentils
fry an onion and some ginger in olive oil or ghee
(olive oil in butter is more like ghee than butter alone: and use lots of)
put in to fry also some spices to your own taste: but try the five "c"'s of a curry, that are coriander, cumin, cloves, cinnamon, and chilli: in this recipe I would use them in the proportion of that sequence with most coriander and least chilli which is a bit different to usual: usually more cumin and less clove, and chilli is always the most variable. Use green chilli in this recipe.
Then add in the red lentils and let them heat briefly in the oil, so there has to be enough oil/ghee to saturate the lentils.
Before any begin sticking add the water, using that amount of water that the lentil packaging tells to.
put in lime juice and a bay leaf.
leave the lid on until it cooks and eat with rice and yogurt
Curaezipirid
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here is my Ramadan recipe, a new one:
fry mushrooms and walnuts and garlic then leave to cool
slice a pear and some celery
mix it all together with sour cream
make chappatis with lots of olive oil and sea salt and sage
eat the first bit on top of the second at dinner
the recipe seems to stimulate thirst for water through the night which makes it easier to be in fast during the daylight
wasalam
fry mushrooms and walnuts and garlic then leave to cool
slice a pear and some celery
mix it all together with sour cream
make chappatis with lots of olive oil and sea salt and sage
eat the first bit on top of the second at dinner
the recipe seems to stimulate thirst for water through the night which makes it easier to be in fast during the daylight
wasalam
Curaezipirid
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Here is another good one for Ramadan:
soak black eye beans overnight, maybe 500g, no more.
put in the biggest available pot with a surprisingly large amount of olive oil
as much diced onion as there are beans in volume when soaked
an equally surprisingly large amout of sea salt
then water up to the top of the pot
after the beans are cooked taste it for the salt content and modify as needed by adding either salt or water
wasalam
soak black eye beans overnight, maybe 500g, no more.
put in the biggest available pot with a surprisingly large amount of olive oil
as much diced onion as there are beans in volume when soaked
an equally surprisingly large amout of sea salt
then water up to the top of the pot
after the beans are cooked taste it for the salt content and modify as needed by adding either salt or water
wasalam
butterfly+
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LI's Official Cooking thread
So, care to share any recipes and cooking tips with the rest of us?
kay:
First up... when cooking food on the stove or baking in the oven, don't get distracted and leave it to burn. rofl.. that always happens to me.. LOL.. :giggling:
So, care to share any recipes and cooking tips with the rest of us?
kay: First up... when cooking food on the stove or baking in the oven, don't get distracted and leave it to burn. rofl.. that always happens to me.. LOL.. :giggling:
butterfly+
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Re: LI's Official Cooking thread
hahahahaha! those pics get put in the trash. loool :giggling:
Chicken Biryani (i have not attempted this yet.. seems way too complicated)
Ingredients
1 (1 1/2 kg) chickens, washed and disjointed
2 cups black lentils
2 cups rice
2 pieces cinnamon sticks
4 cardamom
1 teaspoon cumin
4 green chilies (slit)
1 cup yoghurt
2 tablespoons fresh tomatoes (grated or pureed)
1 tablespoon lemon juice
2 sprigs mint
1/4 teaspoon saffron
1/4 teaspoon turmeric
1 teaspoon salt
1 tablespoon coriander
1 1/2 red chilies
6 small potatoes
3 hard-boiled eggs
3/4 cup oil
2 onions
1 1/2 teaspoons ginger
1 1/2 teaspoons garlic
Method:
1. Keep some saffron aside for tinting and 3 or 4 tbsp of the cooked rice. This must be spread on top of the finished rice, in streaks.
2. Fry onions in oil to a pale golden colour. Drain and cool. Leave aside 1 tablespoon of the fried onions and crush the rest coarsely. Wash and drain disjointed chicken. Place in large bowl. Add saffron and smear ginger/ garlic over meat pieces by tossing it around mean, with spoon. Add yoghurt, tomatoes, spices, fried onions, whole green chillies, sprigs of mint and allow to marinate for at least 1 hour.
3. Meanwhile, boil black lentils in salted water until finished. Drain off in colander.
4. Boil rice with 2 cardamom and 1 piece cinnamon. The rest of the elachi, etc. must be added to marinating the meat. Rice must be drained when only half done.
5. Fry potatoes to light yellow colour in oil used for frying onions. Remove from oil and set aside.
6. In large flat bottomed pot (2-3 litre size) put in oil that was used for frying,plus half cup of oil. Sprinkle a handful of rice and black lentils over the bottom. Now arrange the marinating chicken and spices carefully over the bottom of the pot. Now spread the black lentils over the chiekn, then the potatoes and then half of the rice. Place peeled hard boiled eggs over rice. Now spread the rest of rice over the eggs. Place the remaining saffron over the top of the rice.
7. Decorate with left- over fried onions, and sprinkle the rest of the oil and half a cup of cold water over the top. Close and seal the pot tightly. Place over high heat for 5 minutes and as soon as it starts sizzling, lower heat and let simmer for 1 hour. By this time all the moisture should have evaporated.
:haha:
u never post such pics ?
hahahahaha! those pics get put in the trash. loool :giggling:
Chicken Biryani (i have not attempted this yet.. seems way too complicated)
Ingredients
1 (1 1/2 kg) chickens, washed and disjointed
2 cups black lentils
2 cups rice
2 pieces cinnamon sticks
4 cardamom
1 teaspoon cumin
4 green chilies (slit)
1 cup yoghurt
2 tablespoons fresh tomatoes (grated or pureed)
1 tablespoon lemon juice
2 sprigs mint
1/4 teaspoon saffron
1/4 teaspoon turmeric
1 teaspoon salt
1 tablespoon coriander
1 1/2 red chilies
6 small potatoes
3 hard-boiled eggs
3/4 cup oil
2 onions
1 1/2 teaspoons ginger
1 1/2 teaspoons garlic
Method:
1. Keep some saffron aside for tinting and 3 or 4 tbsp of the cooked rice. This must be spread on top of the finished rice, in streaks.
2. Fry onions in oil to a pale golden colour. Drain and cool. Leave aside 1 tablespoon of the fried onions and crush the rest coarsely. Wash and drain disjointed chicken. Place in large bowl. Add saffron and smear ginger/ garlic over meat pieces by tossing it around mean, with spoon. Add yoghurt, tomatoes, spices, fried onions, whole green chillies, sprigs of mint and allow to marinate for at least 1 hour.
3. Meanwhile, boil black lentils in salted water until finished. Drain off in colander.
4. Boil rice with 2 cardamom and 1 piece cinnamon. The rest of the elachi, etc. must be added to marinating the meat. Rice must be drained when only half done.
5. Fry potatoes to light yellow colour in oil used for frying onions. Remove from oil and set aside.
6. In large flat bottomed pot (2-3 litre size) put in oil that was used for frying,plus half cup of oil. Sprinkle a handful of rice and black lentils over the bottom. Now arrange the marinating chicken and spices carefully over the bottom of the pot. Now spread the black lentils over the chiekn, then the potatoes and then half of the rice. Place peeled hard boiled eggs over rice. Now spread the rest of rice over the eggs. Place the remaining saffron over the top of the rice.
7. Decorate with left- over fried onions, and sprinkle the rest of the oil and half a cup of cold water over the top. Close and seal the pot tightly. Place over high heat for 5 minutes and as soon as it starts sizzling, lower heat and let simmer for 1 hour. By this time all the moisture should have evaporated.