Green Mutton Karahi
1/2 cup oil
2 Tbsp Shan Ginger/garlic paste
1-1/2 tsp salt
1/2 tsp crushed red chillies
1/2 tsp white pepper
1 cup yogurt - beaten
3 Tbsp karai gosht masala
1/2 tsp Shan Zafrani garam masala
1kg mutton (including 2-3 chops, put meat(just before rump meat over kidneys) and dhusti meat - shoulder meat)
4-5 green tomatoes
Green masala
6 green big chillies
12-15 small thin chillies
15 mint leaves
1/2 bunch corriander
Blend green masala ingredients to smooth paste.
Boil meat, green tomatoes and 4 cups water until meat is 3/4's cooked. Strain keeping the liquid. Remove strings from green tomatoes and set meat and tomatoes aside.
In a seperate pan add oil and Ginger/garlic paste. Stir well, add mutton and tomato - stir well and cook on high heat. Add salt, chilli and green masala and white pepper. Stir well and cook 5 minutes. Add reserved stick, karai gosht masala and yogurt. Stir well and continue to cook on medium heat. When meat is well cooked add cream and garam masala - cook for 3 minutes and remove from heat.
Place in serving dish and garnish with green corriander -serve with naan.
Enjoy
Saturday, 15 December 2012
Tandoori Chicken Penne by shireen
Tandoori Chicken Penne
2 cups raw pasta (boil in water with 1 tsp oil for approx 12 minutes with 1 tsp oil. )
2 Tbsp Shan Tandoori Masala
2 Tbsp oil
1 medium onion - finely chopped
1 tsp garlic paste
2 cups chicken cut in thin strips 3 breast)
2 Tbsp water
3 Tbsp pasta sauce
2 Tbsp ketchup
2 Tbsp tomato paste
1 tsp crushed red chilli
1 tsp mixed herbs
Heat pan, add oil and onions and cook til clear. Add garlic paste stir and add chicken strips, tandoori masala, water and stir well. Add pasta sauce, ketchup, tomato paste, crushed chilli and mix herbs. Stir well. Once chicken is cooked, toss in cooked pasta and transfer to serving dish. Serve with salad and garlic bread.
Enjoy.
Pasta sauce
1 Tbsp oil
1 Tbsp chopped onion
1/2 tsp garlic paste
1/2 cup tomato paste*
1/2 cup water
1 Tbsp castor sugar
1/2 tsp salt
1 Tbsp crushed red chilli
Pinch orange colour
1 tsp oregano leaves
Cook onions in oil until onions become transparent (clear) then add garlic paste and cook for 1 minute. Add all spices and colouring.
Add tomato paste* and water. Stir well on heat till well combined.
Tomato sauce is done.
2 cups raw pasta (boil in water with 1 tsp oil for approx 12 minutes with 1 tsp oil. )
2 Tbsp Shan Tandoori Masala
2 Tbsp oil
1 medium onion - finely chopped
1 tsp garlic paste
2 cups chicken cut in thin strips 3 breast)
2 Tbsp water
3 Tbsp pasta sauce
2 Tbsp ketchup
2 Tbsp tomato paste
1 tsp crushed red chilli
1 tsp mixed herbs
Heat pan, add oil and onions and cook til clear. Add garlic paste stir and add chicken strips, tandoori masala, water and stir well. Add pasta sauce, ketchup, tomato paste, crushed chilli and mix herbs. Stir well. Once chicken is cooked, toss in cooked pasta and transfer to serving dish. Serve with salad and garlic bread.
Enjoy.
Pasta sauce
1 Tbsp oil
1 Tbsp chopped onion
1/2 tsp garlic paste
1/2 cup tomato paste*
1/2 cup water
1 Tbsp castor sugar
1/2 tsp salt
1 Tbsp crushed red chilli
Pinch orange colour
1 tsp oregano leaves
Cook onions in oil until onions become transparent (clear) then add garlic paste and cook for 1 minute. Add all spices and colouring.
Add tomato paste* and water. Stir well on heat till well combined.
Tomato sauce is done.
Beef Hot Sauce
Beef Hot Sauce
1 pkt Shan Beef with Chilli
4 Tbsp oil
1 egg white - slightly beaten
1/2 kg beef undercut cut in strips (can use chicken)
1 capsicum in thin strips
1 carrot- cut in julienne strips
6-8 green chillies - cut in half seeds removed
2 green onions - sliced thin in angle
2 Tbsp chilli sauce
2 Tbsp chilli garlic sauce
2 Tbsp ketchup
Place egg white in bowl. Add full packet of beef and chilli mix into egg and stir well. Add beef strips and mix to coat beef well with marinade and set aside for 15 minutes.
Heat oil in pan, add marinated beef and stirfry over a high heat. After 3 minutes, add carrots and chillies. Stir well and add all sauces and 1/4 cup water. Cook for 2 minutes, add capsicum and green onion. Stir well and transfer into serving dish.
Serve with brown rice.
Enjoy.
1 pkt Shan Beef with Chilli
4 Tbsp oil
1 egg white - slightly beaten
1/2 kg beef undercut cut in strips (can use chicken)
1 capsicum in thin strips
1 carrot- cut in julienne strips
6-8 green chillies - cut in half seeds removed
2 green onions - sliced thin in angle
2 Tbsp chilli sauce
2 Tbsp chilli garlic sauce
2 Tbsp ketchup
Place egg white in bowl. Add full packet of beef and chilli mix into egg and stir well. Add beef strips and mix to coat beef well with marinade and set aside for 15 minutes.
Heat oil in pan, add marinated beef and stirfry over a high heat. After 3 minutes, add carrots and chillies. Stir well and add all sauces and 1/4 cup water. Cook for 2 minutes, add capsicum and green onion. Stir well and transfer into serving dish.
Serve with brown rice.
Enjoy.
Dum Pukht Pallao BY SHIREEN
Dum Pukht Pallao
Chicken + stock
1 kg chicken - cut into 8 or 12 pieces
2-1/2 cups of water
1 small onion - chopped
8-10 whole red button chillies
1 tsp Ginger/garlic paste
1 tsp salt
1 tsp garam masala powder
In a pan ad chicken, water, onion, chilli, Ginger/garlic paste, salt and garam masala powder and cook on medium high heat until chicken is just cooked.
Strain stock and set aside (we'll use this as stick for rice) remove chicken pieces and discard chillies and onion.
Rinse pan, and prepare to use pan for
pallao.
Pallao
1/2 kg basmati rice (soaked for a 1/2hr)
1/2 cup oil
1 tsp white cumin seeds
1 onion chopped
1 tsp Ginger/garlic paste
1 tsp salt
1 tsp garam masala powder mix
Heat oil in pan. Add cumin seeds, then inion and cook till onion is light golden brown. Add Ginger/garlic paste, stir well then add chicken pieces. Stir well again.
Pour reserved stock into pan, and once it has come to the boil add salt and garam masala powder. Stir again, and let it cook for 10 mins.
Drain rice, and add to chicken mix. Stir well and check to see if there is enough water. Water level should be 1 inch higher than the rice, if there is not enough liquid add some boiling water.
Cook for 5 minutes on a high heat, then 20 minutes on a low heat.
Serve Hot with yogurt.
Enjoy
Chicken + stock
1 kg chicken - cut into 8 or 12 pieces
2-1/2 cups of water
1 small onion - chopped
8-10 whole red button chillies
1 tsp Ginger/garlic paste
1 tsp salt
1 tsp garam masala powder
In a pan ad chicken, water, onion, chilli, Ginger/garlic paste, salt and garam masala powder and cook on medium high heat until chicken is just cooked.
Strain stock and set aside (we'll use this as stick for rice) remove chicken pieces and discard chillies and onion.
Rinse pan, and prepare to use pan for
pallao.
Pallao
1/2 kg basmati rice (soaked for a 1/2hr)
1/2 cup oil
1 tsp white cumin seeds
1 onion chopped
1 tsp Ginger/garlic paste
1 tsp salt
1 tsp garam masala powder mix
Heat oil in pan. Add cumin seeds, then inion and cook till onion is light golden brown. Add Ginger/garlic paste, stir well then add chicken pieces. Stir well again.
Pour reserved stock into pan, and once it has come to the boil add salt and garam masala powder. Stir again, and let it cook for 10 mins.
Drain rice, and add to chicken mix. Stir well and check to see if there is enough water. Water level should be 1 inch higher than the rice, if there is not enough liquid add some boiling water.
Cook for 5 minutes on a high heat, then 20 minutes on a low heat.
Serve Hot with yogurt.
Enjoy
MUFFINS BY SHIREEN
Muffins
8 Tbsp butter
16 Tbsp castor sugar - levelled
12 Tbsp flour - slightly heaped
2 tsp baking powder
4 Tbsp semolina - slightly heaped
1/2 cup dried blueberries
1 tsp vanilla essence
4 eggs
2-3 Tbsp milk
1/4 cup blueberry pie filling
Beat butter till it starts to get fluffy.
While continuing to beat, slowly add sugar until is is well mixed and light and fluffy. Add vanilla and mixed well.
In a separate bowl sift baking powder and flour together. Once sifted, add semolina and mix well. Set aside.
Back to butter mix. Add 1 egg, beat well and add 1 Tbsp of flour mix.* Continue to do this for each of the other 3 eggs.
Stir blueberries into the left over flour* and stir well so that berries are covered in flour. Add the flour and blueberry mix into butter mix, and add milk in too. Fold this mix together so s batter is formed. Set aside.
Place cupcake cases into cupcake tray.
Add 1 Tbsp of mix into each case - they should only be 3/4 full. (add a little more mix if needed to get to 3/4 full)
Add 1 tsp of blueberry pie filling on top of muffin batter, then swirl with a toothpick or skewer.
Bake for 20 mins at 190 degrees.
Enjoy
*mixing any dried fruit or nuts into flour stops them from sinking to the bottom of what you are cooking.
**beating 1 egg then flour and repeating this prevents mix from curdling. This means the mix splits and becomes tough.
*** these can be used for breakfast or for kids lunch boxes.
//////////////////
8 Tbsp butter
16 Tbsp castor sugar - levelled
12 Tbsp flour - slightly heaped
2 tsp baking powder
4 Tbsp semolina - slightly heaped
1/2 cup dried blueberries
1 tsp vanilla essence
4 eggs
2-3 Tbsp milk
1/4 cup blueberry pie filling
Beat butter till it starts to get fluffy.
While continuing to beat, slowly add sugar until is is well mixed and light and fluffy. Add vanilla and mixed well.
In a separate bowl sift baking powder and flour together. Once sifted, add semolina and mix well. Set aside.
Back to butter mix. Add 1 egg, beat well and add 1 Tbsp of flour mix.* Continue to do this for each of the other 3 eggs.
Stir blueberries into the left over flour* and stir well so that berries are covered in flour. Add the flour and blueberry mix into butter mix, and add milk in too. Fold this mix together so s batter is formed. Set aside.
Place cupcake cases into cupcake tray.
Add 1 Tbsp of mix into each case - they should only be 3/4 full. (add a little more mix if needed to get to 3/4 full)
Add 1 tsp of blueberry pie filling on top of muffin batter, then swirl with a toothpick or skewer.
Bake for 20 mins at 190 degrees.
Enjoy
*mixing any dried fruit or nuts into flour stops them from sinking to the bottom of what you are cooking.
**beating 1 egg then flour and repeating this prevents mix from curdling. This means the mix splits and becomes tough.
*** these can be used for breakfast or for kids lunch boxes.
//////////////////
Egg and Mushroom Buns BY SHIREEN
Egg and Mushroom Buns
4Burger buns
2 Tbsp Butter
4 Eggs
4 Tbsp Cheddar cheese
4 Tbsp Mushrooms sliced
3 Tbsp Onion chopped
4 Tbsp Ketchup
1/2 tsp Salt
1/2 tsp Black pepper
2 Tbsp Coriander leaves chopped Crushed red pepper for garnish
Preheat oven 190 degrees.
Place butter in pan, melt and add onion. Cook till onion becomes clear. Add mushrooms, Stir well and cook on medium heat for 3 minutes, after adding salt and pepper. Once done, set aside.
While onion mix is cooking, place a cutter in top of burger bun to get a marking of where to cut, then use a knife to cut the circle out. If you don't have a cutter, just cut a circle with knife. However you cut the circle, don't go down to the bottom you must leave a little layer underneath as you will be placing filling in the hollowed out area of bun. (you do need to take out some of the centre of the bun to make room for filling to sit. Leave a 1/2 inch border around outside of circle as the walls of the bun. Place buns in a baking tray.
Place a tablespoon of ketchup in the base of each bun, then evenly distribute onion & mushroom mix between each bun.
Gently crack an egg into bun over filling. It's important that the yolk stay whole. (you may wish to crack egg into a teacup first and then slide into bun). Sprinkle with a tablespoon of cheddar cheese in each bun and bake in the oven at 190 degrees for 5 minutes if you like your yolk very soft, to 8 minutes if you prefer the yolks harder.
As the buns come out of oven, sprinkle with crushed red chilli and green corriander. Serve while hot.
Enjoy
4Burger buns
2 Tbsp Butter
4 Eggs
4 Tbsp Cheddar cheese
4 Tbsp Mushrooms sliced
3 Tbsp Onion chopped
4 Tbsp Ketchup
1/2 tsp Salt
1/2 tsp Black pepper
2 Tbsp Coriander leaves chopped Crushed red pepper for garnish
Preheat oven 190 degrees.
Place butter in pan, melt and add onion. Cook till onion becomes clear. Add mushrooms, Stir well and cook on medium heat for 3 minutes, after adding salt and pepper. Once done, set aside.
While onion mix is cooking, place a cutter in top of burger bun to get a marking of where to cut, then use a knife to cut the circle out. If you don't have a cutter, just cut a circle with knife. However you cut the circle, don't go down to the bottom you must leave a little layer underneath as you will be placing filling in the hollowed out area of bun. (you do need to take out some of the centre of the bun to make room for filling to sit. Leave a 1/2 inch border around outside of circle as the walls of the bun. Place buns in a baking tray.
Place a tablespoon of ketchup in the base of each bun, then evenly distribute onion & mushroom mix between each bun.
Gently crack an egg into bun over filling. It's important that the yolk stay whole. (you may wish to crack egg into a teacup first and then slide into bun). Sprinkle with a tablespoon of cheddar cheese in each bun and bake in the oven at 190 degrees for 5 minutes if you like your yolk very soft, to 8 minutes if you prefer the yolks harder.
As the buns come out of oven, sprinkle with crushed red chilli and green corriander. Serve while hot.
Enjoy
Filling Roll by shireen
Filling Roll
Dough
3 cups flour
1/4 tsp salt
4 Tbsp castor sugar
3 Tbsp butter - melted
2 Tbsp milk powder
1 egg
2 tsp instant yeast
Luke warm water - as required
Filling
1 cup strawberry Jam* + 2-3 drops red food colouring - mix well.
1 egg beaten - for brushing
Mix all dough ingredients and mix with Luke warm water - enough to make a soft dough. Rub a bowl with oil, and add dough. Rub a little oil on top of dough. Set aside to rise until dough has doubled (about 45 mins).
Once dough has risen, roll out dough to a long rectangular shape. Spread jam over dough leaving 1 inch at the top of dough with no jam. Roll dough from end closest to you, away from you until rolled to top (like a Swiss roll). Cut roll in 1 inch pieces using a bread/serated knife.
Preheat oven to 190 degrees.
Place each piece of dough on their side (so swirl of jam is showing) into a cupcake pan, place plastic bag over them so no air gets to them as they rise for another 30 mins.
Once they have risen again, remove bag and using clean kitchen sissors snip in centre if dough, then repeat in other direction so a cross is made. Brush well with beaten egg, and cook for about 20 minutes at 190 degrees.
Allow to cool for 5 minutes before removing from pan, and enjoy warm or at room temperature.
Enjoy
*you could replace jam with Nutella for a choc flavour - why not add some chopped toasted hazelnuts or almonds for a surprising crunch!!
Dough
3 cups flour
1/4 tsp salt
4 Tbsp castor sugar
3 Tbsp butter - melted
2 Tbsp milk powder
1 egg
2 tsp instant yeast
Luke warm water - as required
Filling
1 cup strawberry Jam* + 2-3 drops red food colouring - mix well.
1 egg beaten - for brushing
Mix all dough ingredients and mix with Luke warm water - enough to make a soft dough. Rub a bowl with oil, and add dough. Rub a little oil on top of dough. Set aside to rise until dough has doubled (about 45 mins).
Once dough has risen, roll out dough to a long rectangular shape. Spread jam over dough leaving 1 inch at the top of dough with no jam. Roll dough from end closest to you, away from you until rolled to top (like a Swiss roll). Cut roll in 1 inch pieces using a bread/serated knife.
Preheat oven to 190 degrees.
Place each piece of dough on their side (so swirl of jam is showing) into a cupcake pan, place plastic bag over them so no air gets to them as they rise for another 30 mins.
Once they have risen again, remove bag and using clean kitchen sissors snip in centre if dough, then repeat in other direction so a cross is made. Brush well with beaten egg, and cook for about 20 minutes at 190 degrees.
Allow to cool for 5 minutes before removing from pan, and enjoy warm or at room temperature.
Enjoy
*you could replace jam with Nutella for a choc flavour - why not add some chopped toasted hazelnuts or almonds for a surprising crunch!!
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