Discussion in 'Five Star Kitchen' started by sister herb, Jun 14, 2013.
love this topic !!
I wait here recipes from others too...
But you all are welcome to my table at iftar.
I have plate to you too.
its called "Palik kay Pakoray" in Pakistan (palik as in spinach)...you can also use finely sliced potatoes instead of spinach or even in combination with spinach...
Mexican Shrimp Cocktail
1-2 lb shelled and cooked shrimp (50-60 count)
2 large chopped tomatoes
½ small white onion (chopped) or 2 green onions (chopped)
½ cup cilantro slightly chopped
½ jalapeno (diced with seeds)
1 avocado (chopped)
salt and pepper.
Mix all in glass bowl and chill; serve with crackers or tortilla chips.
Asian fish cakes
2 cans sardines (200g)
1 small sweet potato, peeled and diced
½ cup spring onion, thinly sliced
½ cup fresh coriander, finely chopped
1 chilli, thinly sliced
1 tsp lime zest
1 tsp fresh ginger
1. Place the sweet potato in a glass bowl, season with salt and pepper and microwave until cooked and soft, about 5 to 10 minutes.
2. Drain the canned sardines and mash them in a bowl. Mix in the spring onion, chilli and coriander.
3. Mash the cooked sweet potato with a fork and beat the egg into it. Mix the sardine mixture into the sweet potato mixture. Add in the lime zest and ginger. Season to taste. Cover and set aside in the fridge until cool.
4. Roll golf ball sized balls of the mixture and flatten slightly. Bake on baking rack in preheated oven at 180C for 10 to 15 minutes.
5. To finish, fry the fish cakes in some oil on both sides until golden brown. Serve on a bed of Asian greens with dipping sauce.
Brazilian lamb meatballs with mango and pineapple compote
INGREDIENTS150g lamb cubes
5g cinnamon powder
10g fresh mint leaves
10ml olive oil
Salt, to taste
Using a food processor, blend the meat with garlic, onion, chives, mint, cinnamon, salt and olive oil. Roll into meatballs and rest for 20 minutes in the fridge and then pan sear in a skillet
MANGO AND PINEAPPLE COMPOTE
100g mango, cubed
100g pineapple, cubed
1 red pepper, deseeded and sliced
In a saucepan, melt the butter, then add the sugar. Add the pineapple and cook for 8 to 10 minutes. Add the mango and remove from the heat.
Something easy and fast to make for iftar:
Easy Microwave Khoya Recipe
Ingredients: [Yields – 1 Cup Khoya]
Condense Milk – 1 tin [ I used low fat]
Curd/Yogurt – 6 tbsp
Milk Powder – 30 gms/2 tbsp
Cardamom Powder – 1/2 tsp
Chopped Dry Fruits – 2 tbsp
1. Pour condense milk in a large microwave safe bowl, do you large bowl as it’s rises in progress. You really don’t want to clean the mess after.
2. Microwave for 4 minutes with stirring after every minute.
3. Add 1 tbsp of curd at a time and mix well.
4. Now start microwaving for 10 minutes with stirring once every minute until 7 minutes. After 7 minutes start to stir every 20 seconds as the milk will rise very fast.
5. Add cardamom and milk powder and mix well. Add dry fruit and mix well stirring for 1-2 minutes. Khoya will be still a bit loose don’t worry about that, it will get absorb later.
Something sweet for iftar:
Baked Figs with Orange Syrup
12 fresh figs
1/3 cup plus 2 tablespoons granulated sugar
1/2 cup water
1/4 cup plus 1 tablespoon orange juice
1 cup chilled heavy cream
Preheat oven to 300°F/150°C.
Prick bottom of each fig several times and stand figs in a buttered 9 to 10-inch flameproof gratin dish or ovenproof skillet. Sprinkle figs with 1/3 cup sugar, then add water to dish.
Bake figs in middle of oven, basting twice with pan juices, until tender, about 30 minutes. Transfer dish to stovetop, then add 1/4 cup orange juice and bring to a boil over moderately high heat. Remove from heat.
Juices should be syrupy. If pan juices are too thin, transfer figs to a shallow serving bowl, then boil juices until syrupy and slightly thickened, 3 to 5 minutes, and pour over figs.
Beat cream with remaining 2 tablespoons sugar and the extra 1 tablespoon of orange juice using an electric mixer until it holds soft peaks.
Serve figs, warm or at room temperature, with syrup and cream.
Makes 6 servings.
Healthy smoothie for Ramadan (Suhoor/Iftar)
I rarely come at this section of TTI.
So sisters don't be & .I actually am here.
Okay.I also would like to share a sweet dish for iftar.
Pineapple Kesari / Pineapple Sheera
Fresh Pineapple Crush : 1 cupSemolina : 1 cup
Ghee : 1 cup or 1/2 cup
Sugar : 1 cup
Saffron : pinch
Cashews : 10
Cardamom powder : pinch
Boiled Water : 2 1/2 cups
First Boil the water and in another pan heat 1 tbsp of Ghee add the cashews and fry till golden color and remove it to plate.
In a same Pan add 1/2 cup of Ghee heat it and add the
Semolina and fry for 3 minutes in low flame.
Now add the Saffron and Pineapple crush and mix it well
and cook for 2 minutes in low flame.
Add the Boiled water stir it well and cover the lid and cook
for 5 - 8 minutes in low heat.
Now add the Sugar and Cardamom powder mix it well and
cook for 5 minutes.
Add the fried Cashews and serve hot.
I'm having problem in uploading the pic.
Just looking at pics and the description, my stomach is grumbling. I need all the dishes listed above.
Sister Herb - do u have any parcel service?
MuslimShadow, can you substitute the pineapple with banana? I've tasted that one, and boy, I liked it. Or is that something else? Though I am sure it wasn't very different, it had semolina and saffron and cardamom ... like a variation on halwa for me.
Funny how often people ask this from me in many forums...
Yes.You can use banana or strawberry instead of pineapple.The recipe is same but milk is also added in banana sheera.
Here's the recipe.
1 cup ghee
1 cup rava/semolina
1 yellow banana
1 cup sugar
3 cups milk
1 tbsp raisins
1 tbsp cashew pieces
1 tsp cardamom powder
Peel and cut the banana into slices. Boil the milk in a pan.
Heat the ghee in another pan over medium flame.
Add the banana slices and fry till they turn light brown. Add raisins and cashew pieces. Fry for a minute or two.
Next add the rava and fry till it turns light brown.
Add the boiled milk and mix well. Cover and cook for 3-4 minutes.
Add the sugar, mix together, and cook for 5-7 minutes.
Let the sheera cool down. Once it is cooled, add cardamom powder and mix.
1 cup semolina (rava)
3 tbsp ghee
2 cups milk
1/2 cup fresh cream
1 1/2 cups sugar
1 1/2 cups strawberry puree or strawberrysquash
8 golden raisins (kismis)
1 tsp cardamom (elaichi) powder
1/4 cup chopped strawberries
1/4 cup chopped mix nuts (cashewnuts and almonds)
For Garnish1 tbsp chopped strawberries
1 tbsp chopped mix nuts (cashewnuts and almonds)
Heat the pan add the semolina and roast it on slow flame for 5 to 10 minutes. Remove from the flame and keep aside.
Heat the ghee in a pan, add the roasted semolina saute for a minute.
Add the milk, cream and sugar and cook till semolina turns soft.
Add the strawberry puree, golden raisins, cardamom powder and cook till it leaves the side.
Remove from flame, stir in strawberries and dry fruits.
Garnish with the strawberries and dry fruits.
Serve hot or cold.
reserve a chair for me please
Amazing dishes and nice collection. Jazakh Allah Khair.
I wish I can step into kitchen on weekends and prepare a few of these dishes for my Mother and surprise her .
Sure dear. In my table everything is ready to my friends.
Easy Flour Tortillas
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
Pinch of sugar (optional)
3 tablespoons vegetable oil (more for softer tortillas)
1 cup water
Mix together flour, baking powder, salt, sugar and oil. Add water and mix with hands. Divide into 10 small balls. Roll each flat with rolling pin and cook on very hot ungreased griddle until lightly brown on each side.
Makes 10 tortillas.
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