The Cookery Club

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Nadia Waheed said:
Lool Sapphire sis was right abt the broz, but looks like they are happy with left-over pizza :p
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Never! nothing better than some tazi home made roti or chawal with whatever handi that is cooked. As they say mothers cooking is the best.

isn't it amazing how mothers put up with spoilt choosey, pickey kids who don't eat whatevers made at home because they don't like whats cooked.
 
Muhammad said:
:sl:

This thread also contains some recipes and useful websites giving out good recipes: http://www.islamicboard.com/general-chat/5202-fav-foods-drinks.html?highlight=recipe

Hmmm, we don't have many different cultural foods yet... it would be interesting to see more of a diversity and unique foods.

Btw, I'm sure some brothers can contribute, since there are some admirable ones here who can actually make chapattis!

:w:
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Wow bro, we'll def be posting some advanced cooking recipes soon, just warming up for now inshaAllah 'throwing the bait' so to speak lol. Any bro who can make chappatis wins my admiration big time. Some sisters will be posting some of their cultural dishes and I'll be posting a recipe for biriani & nihari soon :playing:


:peace:
 
ROLF!!!!!!!!!seeeee i knewwwww they would post....inshallah i will post some dishes soon...i just have to foigure out what culture they are from seeing as im a mixture of three......
 
:w: Warahmatullahi wabarakatuh,

Brother Zak, doing some great copy and pasting there lol, Mashallah, Thank you for sharing….might actually try them….

My sister makes the best Tiramisu ever and it is alcohol free so inshallah will get ingredients and the method off her. It is Italian desert, so akh Muhammad, abit cultural there?

Brother Mujahid-lol, Na’am I forgot that, shukran.
 
:w:

Erm how to describe it, well it is sort of a desert and it has a layer of cake at the bottom and then cream on top and then another layer of the soft biscuit cake and some more cream and coffee sprinkled on top….if that makes sense.



tiramisu.jpg
 
Salaam,

lol....u were right sis sapphire...the bros are actually posting...and the onez who dont know how to cook are "copying and pasting"....lool....:giggling:...

anyways...herez one of my fave dishes...and am good at indian cuisine so anyone want some specific one lemme know....

BUTTER CHICKEN:

ingredients..

1 kg boneless chicken(cut into small pieces)
butter abt 2 tbsps
cinnamon sticks...abt 1 and a 1/2
onion chopped...abt 1/2 a cup
red chilli powder abt 1 1/2 tsp
salt abt 1 tsp(or to taste)
almonds-a handful
cashews-a handful
tomatoes-6 to 7
coriander powder-1 1/2 tsp
orange red food colour- 1/2 a tsp
ginger garlic paste-2 tsps

ok now lets get started......

mix the ginger garlic paste and the food colour in the chicken and keep aside for abt 10 minutes...

take the butter in a pan (pressure cooker will make the process faster).....add the cinnamon sticks and the chopped onions to it and fry till light golden brown....now add the chicken to it and saute for a minute or so...now puree the tomatoes and add to the chicken....add the salt,chilli pwdr,and the coriander powder and mix well...close the lid and let it cook for abt 15 minutes (if in a pressure cooker till u get 2 whistles)....meanwhile grind the cashews and almonds to a fine paste...add this paste to the chicken and cook till the chiken is tender....serve hot with a tablespoon of butter on top...tastes best with chapatis..!!

hope u guys like it....:)

W'salaam
 
Here is some Norwegian food:

NORWEGIAN MEATBALLS / Makes about 120 (1 1/2-inch) meatballs.

5 pounds ground meat ( beef, veal, ground three times)
2 medium onions, finely ground (save juice)
1/2 tsp. nutmeg
1/2 tsp. allspice
1 T. salt
1/2 tsp. pepper
2 eggs, beaten
1/2 cup half & half
1/2 cup cracker meal or matzo meal
4-5 beef bouillon cubes or 4-5 tsp. instant beef bouillon
2 tsp. Kitchen Bouquet Flour

Heat over to 350 degrees. Combine all meatball ingredients, knead by hand 5 minutes or more to blend spices into meat. Lightly grease or coat shallow baking pans with no-stick cooking spray. Form small round meat balls; dipping hands into cold water to shape smooth. Bake 10 to 15 minutes. Place meatballs in large kettle; add bouillon cubes, meat drippings from baking pan and water to cover. Stir in Kitchen Bouquet. heat to boiling; reduce heat and simmer 1 hour. Remove meatballs. Thicken gravy with flour to desired consistency.

Its nice served with boiled potatoes, and mashed carots...
 
ROMMEGROT (SOUR CREAM PORRIDGE) / Serves 6

4 dl (1 2/3 cups) 35 percent fat sour cream
about 3 dl (1 1/4 cups) flour
about 1 1/4 liters (5 cups) full fat milk
3/4 teaspoon salt

Sour cream porridge with dried meats was festive food in the olden days and is still considered that today.

Sour cream porridge must be made from high fat (35%) natural sour cream, with no stabilizers or gelatin added. For the best results, use homemade sour cream. Heat 2 1/2 dl (1 cup) whipping cream to 35 C (95 F), almost body temperature, then whisk in 2 tablespoons buttermilk. Let stand at room temperature at least 8 hours, until thickened.

Simmer sour cream, covered, about 15 minutes.

Sift over 1/3 of the flour. Simmer until the butterfat begins to leach out. Skim off the fat.

Sift over the remaining flour and bring to a boil. Bring the milk to a boil and thin the porridge to desired consistency. Whisk until smooth. Simmer about 10 minutes, and season with salt. Serve with the fat, sugar and cinnamon. Instead of the milk-fat on, its also nice with just a small piece of butter.
 
FISH AU GRATIN / Serves 4

2 T. margarine
3 1/2 T. flour
2 dl (3/4 cup) full fat milk
salt
freshly ground white pepper
ground nutmeg
5 dl (2 cups) flaked cooked fish
2 eggs
1 1/2 dl (2/3 cup) breadcrumbs
1 T. butter

Preheat the oven to 160 degrees C.

Melt the margarine and add the flour. Gradually whisk in the milk and seasonings. Bring to a boil, whisking until thick. Stir in the fish. Beat the egg and stir into the mixture.

Grease a 1 liter (quart) ovenproof dish and sprinkle bottom and sides with breadcrumbs. Pour the fish mixture into the prepared dish. Smooth the top with a rubber spatula, sprinkle with breadcrumbs and dot with butter. Place a cloth towel in the bottom on an oven tray. Place the dish on the towel (to keep it from moving). Add water to reach halfway up the sides of the dish. Bake 25 minutes.

Serve with melted butter with chopped hard-cooked egg and coleslaw. And ofcourse, like any other food, with boiled potatoes.
 
And one more, if you are going to make meatballs, you need this:

CREAMED PEAS (Grønn ertestuing)


2 cups (5 dl) dried peas
1 quart (liter) water
3 T. butter
3 T. flour
2 tsp. salt or more
1 tsp. sugar



It is amazing how inexpensive, traditional, good food can be. I remember these creamed peas served with mama's delectable meatballs (they taste good with any meat), or when we ate lutefisk. The dried peas only cost pennies a pound. If unavailable at your food market, check out your Scandinavian delicatessen or natural food stores.

Rinse the peas well and pick out any foreign objects. Place in water to soak overnight in a cool place. Let them simmer in the water they were soaked in, approximately 1 1/2 to 2 hours. Mix the flour with the butter and add to the peas and let simmer about 10 minutes longer. Add salt and sugar to taste. If you wish you may add a peeled or diced carrot to the peas during the last 1/2 hour of cooking. No sugar is needed if you add a carrot.
 
Wowwwwwww so many interesting recipes here. I'm lost as to which one to try first. But I think it'll be sis Umm's fish one first.

Looool, one sis said something about Zak copying and pasting hehehehe well, when I saw Zak's recipe I was like hmmmm I wonder if he can actually make this :D Still grt recipes bro, but I cheat in mine lol. I just buy the ready-mixed masala for nihari and biriani and follow instructions. So much easier.

The best ready-mixed masala is made by Lazeezah and is available in all desi supermarkets. I'll soon post the lazy persons version of making both dishes lol
:peace:
 
yeah some times so does my mum.........but her nihari from scratch is just to die for.........its sooooo niceeeee!!!!!
 
:sl:

zAk said:
achaa ? :omg: whooooo ?
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Does the thread 'Roti' ring any bells? Unfortunately, now that I checked it up, only two voted 'yes' and they are hardly to be seen these days :(.

:w:
 
Salaam,

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

W'salaam
 
:sl:

JazakAllah Silver pearl :D that sounds easy enough

and thanks for all these recipes :thumbs_up

and omg brothers can make rotis? :omg: thats the hardest thing in the cooking world :enough!:
 
Salaam,

naahhh sis amani rotis jus need some practise....i used to find em hard to make too....but once u get a hang of it...its easy peasy...

W'salaam
 
zAk said:
Copy pasting ?

something is better than nothing i think ;)

the best way to make a round roti[which usually gets the shape of australia :brother:] is.....place a round plate on it...
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:sl:

omg that makes a totally unsuccessful roti because then it dont puff up.

naahhh sis amani rotis jus need some practise....i used to find em hard to make too....but once u get a hang of it...its easy peasy...
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lol come do mine for me :p

ok ill share my fav recipe because its like v easy and convenient :lol:

one chicken breast. cook that with water .only adding salt and black pepper.

when the water burns off let the meat cool

ok in the food processor process some

-grated cheese (depending on how cheesy you like it but a handful of cheese is about a good amount)

- a tbs of mayonnaise

-about two drops of milk

-pinch of salt

-drop of lemon juice

-some hot sauce

-few slices of onion

-a nit of mustard pickle

-and a bit of sweet pepper.

blend that.

add in chicken and blend though not too much. other wise it will turn pasty and its better creamy.
if you want it creamer just add in more mayo

leave in fridge .and put on sandwiches/crackers/ you get the picture.
woohoo cold chicken :p


** o and im not useless at making rotis sisters but that dont make them any easier :p
 
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