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Thread: ___Ramazan Recipes__

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    Default ___Ramazan Recipes__




    • 1/2 pound of Chickpea Flour (Gram Flour - "Besan" found in local markets)
    • 1 tsp. of Salt
    • 1 tsp. of Red Chili Powder
    • 1 tsp. of Coriander Powder (Pisa Dhania)
    • 1/4 tsp. of Baking Soda
    • 1/2 tsp. of Black Peppers
    • 1 medium Egg (beaten)
    • 1 medium Onion (finely chopped)
    • 1 large Potato (cut into 1/4" cubes)
    • Oil (for deep frying)
    • Water (enough to make a paste)
    • Optional Ingredients: Spinach, Eggplant, Cabbage, Fresh Chilies





1) Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well.
2) Take spoonful at a time from the bowl of paste and deep fry it in hot oil til golden brown.
Serving Suggestions: Serve With Dipping Sauces
Degree of Difficulty: Medium
Recipe Category: Appetizer
Recipe Ethnic Group: Pakistani
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    • 2 cups of All-Purpose Flour (Maida)
    • ½ tsp. Salt
    • 2 tbsp. Clarified Butter (Ghee) or Cooking Oil
    • ¼ tsp. Cooking Oil
    • 4 tbsp. Water










    1. Sift the all-purpose flour and salt together in a bowl or dish.
    2. Add the 4 tbsp. of oil to flour and salt and mix it in well with your hands until the mixture resembles coarse breadbrumbs.
    3. Add in the water and mix well with hands into a dough to form a stiff ball.
    4. Take the dough ball out of the dish and put it onto a clean counter surface. Knead the dough well with hands until it turns into a smooth dough. Form it into a round ball.
    5. Rub the ball with another ¼ teaspoon of oil and cover it with plastic wrap or a plastic bag. Set it aside for atleast 30 minutes to let it rise.




    1. Mix the ginger paste, garlic paste, cumin seeds, pisa garam masala , red chilli powder, turmeric powder, and salt with 4 tablespoons of the olive oil. Mix it into a paste.
    2. Mix the spices with the cubed chicken and marinate it in the refrigerator for 2 hours.
    3. Seperately in a frying pan saute the chopped onion with 4 tablespoons of the olive oil until it is golden brown. Add in the marinated chicken and mix. Cover and let it cook on medium heat for about 20 minutes by stirring occasionally in between.
    4. Add in the diced potatoes and mix. Cover and let it cook for another 15 minutes or until the potatoes are done. Take off heat and let it cool.




    1. Knead the pastry dough again with hands and divide it into eight balls. Keep all balls covered while you work on one at a time. Roll each ball out into a 7 inch (18 cm) round. Cut it in half with a knife.
    2. Pick up one half and form a cone out of it, making a ¼ inch wide (5 mm), overlapping seam. Glue the seam together with a little water. Fill the cone with about 2 ½ tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about ¼ inch (5 mm) wide.
    3. Press the top seam down with the prongs of a fork or flute it with your fingers. Repeat this process for each remaining balls.
    4. Heat about 1 ½ to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan. When the oil is hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp.
    5. Put each fried samosa on a paper towel to absorb any access oil.
    میں نےجو کیا وہ برا کیا،میں نے خود کو خود ہی تباہ کیا

    جو تجھے پسند ہو میرے رب،مجھے اس ادا کی تلاش ہے

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    • 1 cup of Flour
    • 1/4 tsp. of Salt
    • 30 grams of Butter
    • 2 to 3 tbsp. of Water








    1. Sift the flour and salt into a mixing bowl. Rub in the butter until mixture resembles breadcrumbs.
    2. Add the water and knead thoroughly to a very smooth dough. Cover and chill while preparing the filling.




    1. Heat the oil in a pan and add the mustard seeds. Leave for a few seconds until they start to pop, then add the onion and fry until golden. Add the chillies, tumeric powder, curry powder, ginger and salt to taste, and fry for three minutes.
    2. If it starts sticking to the pan, add ½ tbs of water, and stir well. Add the peas, stir well, and cook for 2 minutes. Add the potato and corriander, stir well, and cook for 1 minute. Stir in the lemon juice. Cool slightly.
    3. If it starts sticking to the pan, add ½ tbs of water, and stir well. Add the peas, stir well, and cook for 2 minutes. Add the potato and corriander, stir well, and cook for 1 minute. Stir in the lemon juice. Cool slightly.




    1. Divide the pastry into 8 pieces. Dust with flour and roll each piece into a think round, then cut each round in half. Fold each half into a cone and brush the seam with water to seal.
    2. Fill the cone with a spoonful of filling (do not overfill), dampen the top edge and seal firmly. Deep fry until crisp and golden.

    میں نےجو کیا وہ برا کیا،میں نے خود کو خود ہی تباہ کیا

    جو تجھے پسند ہو میرے رب،مجھے اس ادا کی تلاش ہے

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    Image Courtesy of Sharmeen Saleem


    • 2 cups of White Lentils (Urad Dal) (skinned and split) (pre-soaked)
    • A pinch of Baking Soda
    • ½ tsp. Salt
    • A pinch of Asafoetida (Heeng)
    • 1 tsp. of Red Chilli Powder (Pisi Lal Mirch)
    • ½ tsp. Cumin Powder (Pisa Zeera)
    • Plain Yogurt
    • Cooking Oil (for deep frying)
    • Chaat Masala (for garnish)
    • Imli Chutney (for garnish)






    1. Wash the lentils well in warm water. In a grinder, grind the lentils into a paste then add the rest of the spices. Mix well and set aside for 30 minutes.
    2. Put cooking oil in a deep frying pan or karahi on high heat. Once the oil gets hot, turn the heat to medium and drop a tablespoon of mixture at a time in the oil and fry until golden brown. Then remove from oil and put the baray on a paper towel to absorb any extra oil.
    3. In a separate dish, beat the plain yogurt by adding a little water to form a paste. Add salt, red chilli powder and cumin powder. And whip well.
    4. Then take cold water in a separate bowl and put the baray in the water for a minute or so or until they are soft. Then squeeze the baray with your palms to drain out the water and add them to the prepared yogurt mix. Repeat this process until all baray mix is gone.
    5. Garnish with chaat masala and Imli Chutney . (Refrigerate until cold for better taste.)
    میں نےجو کیا وہ برا کیا،میں نے خود کو خود ہی تباہ کیا

    جو تجھے پسند ہو میرے رب،مجھے اس ادا کی تلاش ہے

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    • Hari Chutney (to taste)
    • Imli Chutney (to taste)
    • 1 cup Moong Lentils (Moong Dal) (boiled & drained)
    • 1 Potato (boiled & peeled)
    • 1 medium Onion (finely chopped)
    • A can of Chick Peas (Garbanzo Beans) (Safaid Chana) (ready boiled) or you may cook raw chick peas until well done.
    • A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)
    • Fine Sev (as needed)
    • 1 tsp. Cumin Powder (Pisa Zeera)
    • 1 tsp. Red Chilli Powder (Pisi Lal Mirch)
    • Salt (to taste)
    • Plain Yogurt (beaten)










    1. Mix semolina, salt and enough water to knead dough. Knead dough with your hands to a soft dough. Set aside covered with a wet cloth for about 15-20 minutes.
    2. Take a fist sized lump of dough and make a ball. With the help of some dry flour or semolina, roll into big thin rounds. Cut small puris from it with the cutter. Approximately (1 ½") diameter. (You may use a sharp edged lid of a bottle, if the size is alright.) Remove the frills formed and mix into remaining dough.
    3. Heat oil in a pan and deep fry the puris until they are very light brown and crisp. Keep the puris covered with a moist muslin cloth if there is a delay in frying. Drain and rest in a colander or over kitchen paper for a while for the oil to dry out. Store in an airtight container when cool.


    Tip: If in a hurry, just cut the big puris into small squares and use the same. No dough is then put back in frill form. Alternatives:


    1. Choose puris which have puffed.
    2. Make a hole on one side by giving a sharp tap with the index finger.
    3. Fill in a tiny bit of moong, potato, sev, onion as desired.
    4. Arrange in serving or individual plates.
    5. Pour fresh beaten plain yogurt to cover each puri.
    6. Drizzle a bit of Hari Chutney and Imli Chutney (to taste)
    7. Sprinkle salt, crushed cumin and a pinch of red chilli powder.
    8. Garnish with sev and chopped coriander.
    میں نےجو کیا وہ برا کیا،میں نے خود کو خود ہی تباہ کیا

    جو تجھے پسند ہو میرے رب،مجھے اس ادا کی تلاش ہے

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    • 2 (15 ounce) cans of Chick Peas (Garbanzo Beans) (Kabuli Chana)
    • 1 large Potato
    • 2 tbsp of Fresh Coriander/Cilantro Leaves (Hara Dhania)
    • 1 Green Chilli (Hari Mirch)
    • 2 tbsp. of Chaat Masala (or to taste)
    • 3 tbsp of Imli Chutney (or to taste)
    • ¼ of a medium sized Onion (diced)
    • 1 medium Tomatoe
    • Salt (to taste)




    1. Boil the potatoe in a small pot in water until it is cooked. Skin it and cube it. Drain and wash the Chick Peas.
    2. Dice the onion, tomato, green chilies and coriander/cilantro leaves. Add everything to a large bowl and mix throughly.


    Serving Suggestions: Tastes better served cold.
    Yield: 6 Servings
    Preparation Time: 15 Minutes
    Cooking Time: 30 Minutes
    Degree of Difficulty: Easy
    Recipe Category: Appetizer
    Recipe Ethnic Group: Pakistani
    میں نےجو کیا وہ برا کیا،میں نے خود کو خود ہی تباہ کیا

    جو تجھے پسند ہو میرے رب،مجھے اس ادا کی تلاش ہے

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    • 2 tbsp. Vegetable Oil
    • 1 tbsp. Garlic (Lehsan) (minced)
    • ½ tbsp. Ginger (Adrak) (grated)
    • 2 cups Cabbage (Gobhi) (shredded)
    • 1 Carrot (Gaajar) (grated)
    • ½ cup Bean Sprouts
    • 2 ounces Bean Thread Noodles (blanched & chopped)
    • 8 ounces Chicken Breasts (cooked & shredded)
    • 1 tbsp. Hoison Sauce
    • 1 tbsp. Oyster Sauce
    • 2 tbsp. Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
    • 1 package Spring Roll/Egg Roll Wrappers
    • 1 Egg (beaten)
    • Vegetable Oil (for frying)




    1. Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.
    2. Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.
    3. Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.


    Serving Suggestions: Drain Oil Well & Serve Hot
    Yield: 2-4 Servings
    Total Serving Amount: 10 Rolls
    Preparation Time: 30 Minutes
    Cooking Time: 30 Minutes
    Degree of Difficulty: Medium
    Recipe Category: Appetizer and Egg
    Recipe Ethnic Group: Chinese
    میں نےجو کیا وہ برا کیا،میں نے خود کو خود ہی تباہ کیا

    جو تجھے پسند ہو میرے رب،مجھے اس ادا کی تلاش ہے

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    • 2 cups of Moong Bean Sprouts
    • 6 Dried Black Mushrooms
    • ½ Red Bell Pepper
    • 1 medium Carrot (Gaajar)
    • 2 ounces of canned Bamboo Shoots
    • 2 ½ tbsp. Oyster Sauce
    • 1 tbsp. of Low Sodium Chicken Broth or Water
    • 2 tsp. of Light Soy Sauce
    • 1 tsp. Sugar
    • Salt (to taste - optional)
    • Black Pepper (Pisi Kaali Mirch) (freshly ground) (to taste - optional)
    • 18 to 20 Spring Roll Wrappers
    • 1 Egg (lightly beaten)
    • 2 tbsp. Cooking Oil (for stir-frying)
    • 4 to 5 cups of Cooking Oil (or as needed) (for deep-frying)






    1. About 30 minutes ahead of time, rinse and drain the mung bean sprouts to give them time to dry thoroughly. Soak the Chinese dried mushrooms in warm water to soften (20 to 30 minutes). Squeeze any excess water out of the mushrooms and thinly slice. Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots. In a small bowl, combine the oyster sauce, chicken broth or water, soy sauce and sugar. Set aside.
    2. Heat 2 tablespoons in a frying pan, swirling so that it coats the pan. When the oil is sizzling, stir-fry the vegetables, starting with the dried mushrooms and then the bamboo shoots, bell pepper, mung bean sprouts and grated carrot. Taste and season with salt and/or freshly ground pepper if desired. Remove from the heat and cool.




    1. Lay a wrapper in front of you so that it forms a diamond shape. Brush the edges of the wrapper with the lightly beaten egg. Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges. Lift the bottom corner of the wrapper and tuck it in under the filling. Fold over the left and right sides of the spring roll wrapper. Continue rolling up the wrapper. When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.
    2. Heat oil for deep-frying to 360 degrees Fahrenheit. When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes). Remove and drain on paper towels. Serve with plum sauce, hot mustard, or sweet and sour sauce. Yields 18 - 20 spring rolls.
    میں نےجو کیا وہ برا کیا،میں نے خود کو خود ہی تباہ کیا

    جو تجھے پسند ہو میرے رب،مجھے اس ادا کی تلاش ہے

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    • 2 cups of Egg Substitute
    • 1 Herb Bouquet Tarragon Italian Parsley and Chives
    • Ground Pepper (fresh)
    • 1 cup of Broccoli (raw & chopped)
    • 1 cup of Mushrooms (raw & chopped)






    1. Chop all the herbs separately and reserve four sprigs of tarragon or parsley for garnish.
    2. Use a non-stick skillet and heat over a high heat. Spray the pan and add ½ cup of the beaten egg mixture.
    3. Return to the heat and add ¼ of the chopped herbs and pepper. Stir constantly until the mixture starts to thicken. Stop the stirring and allow the omelette to set.
    4. When the bottom is a golden brown fold in half and place on a plate. Top with garnish and serve.
    میں نےجو کیا وہ برا کیا،میں نے خود کو خود ہی تباہ کیا

    جو تجھے پسند ہو میرے رب،مجھے اس ادا کی تلاش ہے

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    • 6 Eggs
    • ¼ cup Frozen Green Peas (Mattar)
    • 1 medium Onion (chopped)
    • 2 Green Chillies (Hari Mirch) (de-seeded for a milder taste) (chopped)
    • 1 Tomato (chopped)
    • ½ tsp. Garam Masala Powder
    • ½ tsp. Ginger Paste (Pisi Adrak)
    • 1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
    • Salt (to taste)
    • A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
    • 3 tbsp. Vegetable Oil






    1. Beat eggs in a medium bowl, add salt and red chilli powder, and beat well.
    2. Heat the oil in a non-stick pan. Add the green chillies, ginger paste and onions and saute over medium heat until onions turn golden brown. Then add tomatoes and cook until tomatoes are tender and soft.
    3. Add green peas and cook for another 3 minutes. Then add beaten egg and mix well. Turn the eggs upside down to cook the other side well.
    4. Sprinkle garam masala powder and garnish with chopped coriander/cilantro leaves.
    میں نےجو کیا وہ برا کیا،میں نے خود کو خود ہی تباہ کیا

    جو تجھے پسند ہو میرے رب،مجھے اس ادا کی تلاش ہے

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